text:
The Knack
The Making of the President:1964
Theodore H. White has become the poet laureate of American presidential campaigns. The occupational hazard of poets laureate, judging by the experience of royal courts, is a declining ratio of flattery to poetry. White's first book in this genre, The Making of the President: 1960, which I have just read for the first time, holds up amazingly well. It is written with unflagging narrative tension and is full of rewarding insights; I think it will last as a minor masterpiece of political reporting. Its successor, The Making of the President: 1964, is on a lower level. The wonder and zest of the first often decline into a schoolgirlish gushiness in the second. The first is muscular, the second mawkish.
Looking back into the 1960 volume, one can see the faults of the second prefigured. Even in the earlier volume, White sometimes laid his paeans on a little profusely. "To a Rockefeller," he wrote, on a favorite subject, "all things are possible. This is a family…that examines a rotting tenement area…and begins there to realize such a dream as the Lincoln Center of the Performing Arts, designed to be the most fantastic monument of man's spirit since Athens." Already in the first book White showed himself almost incapable of saying a harsh word about anyone and prepared to scatter certificates of genius wholesale. Senator Symington, whom the Washington press corps had long regarded as a leading lightweight, was pictured as a human IBM machine. "Over each subject," White wrote of a long lunch with Symington, "the same executive mind cut with the same bold stroke of action." A writer who can be so universally admiring need never lunch alone.
These occasional patches of overly warm fellowship in the first book spread out into marshes of goo in the second. As we near the climax of The Making of the President: 1964, White tells us that "Abundance and Peace" were the legacies Kennedy left Johnson. Then White takes off. "It is as if Kennedy, a younger Moses, had led an elderly Joshua to the height of Mount Nebo," White writes, "and there shown him the promised land which he himself would never enter but which Joshua would make his own." This schmaltz should go far to heal the wounds left by the unfortunate fact that the only candidate treated just a little roughly in the book on the 1960 campaign turned out to be the President in the 1964. Even Nixon was handled tenderly in the first. "If Nixon won his first major campaign [against Helen Gahagan Douglas] as a 'Red-baiter,' " White explained, in a gem of apologetics, "it was because that was the ethos of the time and place where he campaigned." This was perhaps the highest point ever reached in White's determined effort to love every candidate. But White faltered a little with Lyndon Johnson: "…essentially provincial…'cornball'…the Senate has become almost a monomania with him," can be sifted out from amid the compliments …


text:
Staff Contact Information
Linda Haar, Center Coordinator Adjunct Instructor, Masters in Education Program Director Permit email@example.com
Suzanne Davies, Lead Teacher Masters in Education Program Director Permit/Mentor Teacher firstname.lastname@example.com
Judy Fernandez, Lead Teacher AS in Child Development Master Teacher Permit/Mentor Teacher firstname.lastname@example.com
Staff Plan
Each classroom is staffed by one contracted teacher, who acts as the supervising teacher, and an aide or child development students, who act as assistant teachers. Assistant teachers have a child development permit or have completed a minimum of 12 units in child development. Our supervising teachers must have a child development permit that is issued through the California State Teacher Credentialing office. The education, training, and experience of center staff are prime factors contributing to overall program quality. The adult/child ratio is one to four for our toddler program and one to eight for our preschool program.
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revised December 05, 2013

subset: commoncrawl


text:
Applies to: Exchange Server 2013, Exchange Online Protection, Exchange Online
Topic Last Modified: 2012-10-16
Use the Get-TransportRule cmdlet to view transport rules configured in your organization.
For information about the parameter sets in the Syntax section below, see Syntax.
Get-TransportRule [-Identity <RuleIdParameter>] [-DlpPolicy <String>] [-DomainController <Fqdn>] [-Organization <OrganizationIdParameter>] [-State <Enabled | Disabled>]
This example returns all transport rules configured in your organization.
This example returns only the rule that matches the name "Block email messages between Sales and Brokerage Groups
". The command is piped to the Format-List cmdlet to display the detailed configuration of the specified transport rule.
Get-TransportRule "Block email messages between Sales and Brokerage Groups" | Format-List
For more information about pipelining, see Pipelining. For more information about how to work with the output of a command, see Working with Command Output.
This example returns the rules that are used to enforce the DLP policy PII (U.S.) in your organization.
Get-TransportRule -DlpPolicy "PII (U.S.)"
This example returns all rules in your organization that are used to enforce DLP policies in your organization. The command output is filtered to display only those rules that have a value for their DlpPolicy attribute.
Get-TransportRule | Where {$_.DlpPolicy -ne $null}
The Get-TransportRule cmdlet lets you view the configuration of transport rules that are defined in your organization.
For information about how to configure transport rules in your organization, see Set-TransportRule. To learn more about transport rules, see Transport Rules.
You need to be assigned permissions before you can run this cmdlet. Although all parameters for this cmdlet are listed in this topic, you may not have access to some parameters if they're not included in the permissions assigned to you. To see what permissions you need, see the "Transport rules" entry in the Messaging Policy and Compliance Permissions topic.
Parameter | Required | Type | Description |
DlpPolicy | Optional | System.String | The DlpPolicy parameter specifies the data loss prevention (DLP) policy when you want to view the rules associated with a specific DLP policy. DLP policies in your organization allow you to prevent unintentional disclosure of sensitive information. Each DLP policy is enforced using a set of transport rules. If you want to view the rules that are used to support a specific DLP policy, use this parameter to specify the name of that policy. |
DomainController | Optional | Microsoft.Exchange.Data.Fqdn | The DomainController parameter specifies the fully qualified domain name (FQDN) of the domain controller that retrieves data from Active Directory. |
Identity | Optional | Microsoft.Exchange.MessagingPolicies.Rules.Tasks.RuleIdParameter | The Identity parameter specifies the transport rule you want to view. Enter either the name or GUID of the rule. You can omit this parameter label. |
Organization | Optional | Microsoft.Exchange.Configuration.Tasks.OrganizationIdParameter | The Organization parameter is reserved for internal Microsoft use. |
State | Optional | Microsoft.Exchange.MessagingPolicies.Rules.RuleState | The State parameter specifies whether to return only the rules that are enabled or the ones that are disabled. The following values are valid for this parameter:
If you don't use this parameter, the command returns all rules, both enabled and disabled. |
To see the input types that this cmdlet accepts, see Cmdlet Input and Output Types. If the Input Type field for a cmdlet is blank, the cmdlet doesn't accept input data.
To see the return types, which are also known as output types, that this cmdlet accepts, see Cmdlet Input and Output Types. If the Output Type field is blank, the cmdlet doesn't return data.


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While enjoying Banner Marsh on Saturday 10/15/2011 I was lucky enough to see this beautiful bird walking along the bank. I watched it for quite a while, flying to different spots to soak up some sun or perhaps find some fish to eat!
Great Egret at Banner Marsh
This story is inappropriate and should be flagged for moderation. Please choose from one of the following options:


text:
Credits & Info
- Uploaded
- May 13, 2009 | 12:47 PM EDT
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Plenty more like this here!
Half-Life Gordon Freeman and friends get spoofed in a variety of fan-made cartoons!
Author Comments
Playing controls: Left & Right Arrows = Walk; Up arrow = Jump. Or use WASD (without S)
Note: ALL THE LEVELS ARE POSSIBLE! Two or three are just a bit trickier. If you really get stuck, just message me for the level passwords.
This game is based on an old Atari-2600 Bitcorp game called "Bobby Is Going Home", where the idea is to jump over the hazards and holes until you reach your home. I have adapted that game to a Half-Life 2 setting, depicting the homeward journey of Lamarr the headcrab after she is accidentally sent to Nova Prospekt during Gordon Freeman's teleporter accident in "A Red Letter Day". I've attempted to preserve a fair bit of the nostalgia value of the Atari-2600 in LIGH, but with a few "tech upgrades" here and there.
Featuring music by Javet, Adam Sawyers, CoMcPhee, DaVince, and me!
Rated 4.5 / 5 stars August 1, 2012
Can't get by "BY THE LIGHT OF THE MANHACK" but great game non the less
Rated 5 / 5 stars June 15, 2012
The backround textures are great, especially Ravenholm. Keep up the good pixel-work!


text:
United States Senator
July 20, 2010
Statement Of Senator Patrick Leahy (D-Vt.),
Chairman, Senate Judiciary Committee,
On The Nomination Of Solicitor General Elena Kagan
To Be An Associate Justice Of The Supreme Court Of The United States
July 20, 2010
Today, the Committee will finally vote on the nomination of Elena Kagan to be an Associate Justice of the United States Supreme Court. I outlined my standards for considering this nomination and announced my support last week.
I briefly note that the Republican criticism that Solicitor General Kagan lacks judicial experience fails to acknowledge that it was Senate Republicans who refused to proceed with her nomination to the D.C. Circuit Court of Appeals when she was nominated by President Clinton in 1999. She was one of the more than 60 judicial nominees pocket filibustered in those years by Senate Republicans. Had she been considered and confirmed then, as I expect she would have been, she would have served as a circuit court judge for the last 11 years. Instead, she became an outstanding law professor, the first woman Dean of Harvard Law School, and the first woman to serve as the Solicitor General of the United States. She has received the highest possible rating from the American Bar Association's Standing Committee on the Federal Judiciary. Her credentials and legal abilities have been extolled by many, including those across the political spectrum, from Justice O'Connor and Justice Scalia to Michael McConnell, Kenneth Starr and Miguel Estrada. Like William Rehnquist, Robert Jackson, Hugo Black, Felix Frankfurter and even the great John Marshall, Solicitor General Kagan's work outside the judicial monastery do not disqualify her from serving effectively as a Justice.
I spoke about the qualities that have led me to support Solicitor General Kagan's nomination last week. Throughout this process culminating in our hearing three weeks ago, I looked to see whether Solicitor General Kagan would fairly apply the law and use common sense. I looked to see whether as a Justice she would appreciate the proper role of the courts in our democracy. I tried to determine whether she understands why the law matters. Would she be the kind of independent Justice who would keep faith with each of the words inscribed in Vermont marble over the front doors to the Supreme Court -- "Equal Justice Under Law?" Those are the standards I have applied to every Supreme Court nomination, including the six Justices nominated by Republican Presidents that I have supported.
Solicitor General Kagan demonstrated an impressive knowledge of the law and fidelity to it. She spoke of judicial restraint, her respect for our democratic institutions, and her commitment to the Constitution and the rule of law. She made clear that she will base her approach to deciding cases on the law and the Constitution, not politics or an ideological agenda.
I was struck that after the Wall Street Journal editorialized against her last Tuesday morning and demanded that she pledge to recuse herself from cases in which she was not involved as the Solicitor General of the United States, several Republican members of this Committee took up that matter. I thought her pledge to approach every case in accordance with law was the right one.
I note that on the issue of recusal, we included a recusal question in our Committee questionnaire at the outset of this process in May and she responded. I asked her about recusal in my opening round of questions and she responded. When Senator Coburn asked her whether she had advised on the health care reform bill, she responded that she had not. Having not asked about recusal during the hearing, Senator Sessions quoted her testimony that she would recuse herself in any case in which she played any kind of substantial role, and proceeded in his subsequent, written questions two weeks ago to ask an eight-part question about recusal. She answered two weeks ago.
Until the Wall Street Journal editorial last Tuesday morning, the issue of recusal did not appear to rank highly as a matter on which the Republican members of this Committee seemed concerned. It was only after publication of the editorial that Republican members decided they had not yet asked "essential" questions of the nominee. It was only then that we heard criticism of the nominee for not agreeing to recuse herself in cases in which that is not required by the canon of judicial ethics. It was only then, after the Wall Street Journal editorial was published, that on Tuesday afternoon the Republican members of the Committee sent her a letter with yet another set of questions arguing that she should recuse herself in all manner of cases, even if she had not been involved in them as Solicitor General and the canons of ethics do not require it. She has responded to that letter, as well, making clear yet again her strong commitment to follow federal recusal standards. Her response to the letter also stated in plain language that she had no substantive involvement in health care reform or the underlying legal and constitutional issues. Senators are free to credit her answers or not, but I hope they will not continue to argue without basis that she has misled the Committee.
I spoke to the Senate more than a month ago about Elena Kagan's actions as Dean in seeking to honor Harvard Law School's longstanding policy against discriminatory hiring and accommodate for military recruiting. No document, question or testimony has undermined the facts or challenged my statement. Elena Kagan respects and admires our military men and women. We have now received letters and testimony from Harvard Law veterans with direct knowledge about her support for them.
I do not contend that those who have recently filibustered veterans' benefits and have threatened to filibuster legislation authorizing our Department of Defense programs and activities are antimilitary. They should not contend that she is. Moreover, her actions demonstrated respect for the law and our legal system by seeking to work within it.
Finally, I want to thank Senators Durbin and Cardin for their remarks in defense of Justice Thurgood Marshall at our hearing. I was deeply disappointed that this giant of American law, whose life was devoted to securing the liberty of all Americans, was the subject of disparagement during those proceedings. In her contribution to the 1993 tribute to Justice Marshall by the Texas Law Review, Elena Kagan recalled how Justice Marshall's law clerks had tried to get him to rely on notions of fairness rather than the strict reading of the law to allow an appeal to proceed on a discrimination claim. She wrote that the 80-year-old Justice referred to his years trying civil rights cases and said that all you could hope for was that a court would not rule against you for illegitimate reasons, but that you could not expect that a court would bend the rules in your favor. Just as Sir Thomas More reminded his son-in-law in that famous passage from "A Man for All Seasons," that the law is our protection, Justice Marshall reminded his clerks that the existence of rules and the rule of law is the best protection for all, including the least powerful. Elena Kagan concluded, as I do, that Justice Marshall "believed devoutly . . . in the rule of law." He was a man of the law in the highest sense. He understood the Constitution's promise of equality to his core.
# # # # #
Statement Of Senator Patrick Leahy (D-Vt.),
Chairman, Senate Judiciary Committee,
On The Nomination Of James Cole To Be Deputy Attorney General
July 20, 2010
The Deputy Attorney General is the number two position at the Justice Department. It is vital to our national security and Federal law enforcement that this position be filled promptly, and I hope we can do so without further unnecessary delay.
I had hoped that we could have sent the Deputy Attorney General to the Senate before now. In requesting another week holdover after the recess week, Republican members said that they had not reviewed the reports from Mr. Cole's work as a court-appointed monitor for AIG that I had assisted them in obtaining the week before. I trust we can now proceed with consideration of this important nomination and that he will be approved in the same spirit that we approved the nominations of Larry Thompson, James Comey, Paul McNulty and Mark Filip to serve as the Deputy Attorney General during the last administration.
Jim Cole served as a career prosecutor at the Justice Department for a dozen years and has a well-deserved reputation for fairness, integrity and toughness. As he clearly demonstrated during his confirmation hearing five weeks ago, he understands the issues of crime and national security that are at the center of the Deputy Attorney General's job.
This nomination has received strong endorsements from Republican and Democratic public officials and from high-ranking veterans of the Justice Department, including former Senator Jack Danforth who worked with him for more than 15 years and described him as someone without an ideological or political agenda.
# # # # #


text:
Landmark Aviation Expands Operations To Atlantic City International Airport (ACY)
Landmark Aviation has acquired Midlantic Jet Aviation, Inc. and Midlantic Jet Charters, Inc. at Atlantic City International Airport (ACY) in New Jersey. The facility will offer both FBO and charter services.
"We are excited about increasing our presence in the Northeast, and specifically in the Atlantic City market," stated Dan Bucaro, President and CEO. "We look forward to a great relationship with the South Jersey Transportation Authority, and are enthusiastic about becoming a...
Read More
Read More


text:
What's for Dinner #193 - Jack Frost Begone Edition [old]
These threads are racing by with over 300 posts in three days!
For those of you who are not in a cold climate, you're very, very lucky! Go on, make us jealous. For the rest of us, no whining. It is what it is, and what it is is very cold! What keeps you warm in this weather?
Braised short ribs, trumpet mushrooms, cauliflower "trees" with caulifower puree, balsamic and black pepper macerated strawberry and goat cheese salad. Browned the ribs, and sauteed sliced leeks, cabbage, carrots, minced ginger, and thyme. Braising liquid was chianti, hoisin, sriracha, balsamic vinegar, and brown sugar. Veggies went into the crockpot, ribs on top, then the braising liquid. Braised for 6+ hours. When the meat was done, i took it out, pureed the braising liquid and veggies with a stick blender, strained them, took the meat off the bone (oh so tender!) and poured the sauce over the meat. mushrooms were sauteed on the side (didn't make it onto my plate before i snapped the pic!)
On the side i made the epicurious cauliflower "steak" recipe. you take a whole cauli, cut 1-inch slices from top to bottom (a cross-section), then saute it. when it's nice and browned, you put it in the oven for 15-20 minutes or until it's soft enough to eat the core. they also have you make a cauliflower puree with the rest of the head to pour onto the "steaK", which i did, but i added some goat cheese to it. in hindsight, i'd make that cauli steak again but not do the puree - i love that puree on it's own, as a substitute for mashed potatoes - but it actually covered up the wonderfully sweet and caramelized flavors of the sauteed cauli. it's a great dish, tho!
re: steve h.
thanks steve!
i must say i felt rather proud of myself for not taking the easy way out (my usual M.O.) and just serving the short ribs with the bones attached and all the sad braising veggies atop it - definitely made for a more elegant serving pureeing and then straining. i've frozen most of it - i'll have to see what else i can put it on.
After a pilgrimage to Berheenia's Italian butcher (I can never thank you enough for that steer, Berheenia) for their wonderful ground meat and sausages yesterday, I had a massive meatball-making marathon today: 3 recipes (German Konigsberger Klopse, Chinese mini-lion's head, and classic Italian in red sauce), 4 servings each, all labelled and stashed in the freezer. Whew. Using some of the Italian hots I bought, there is a Harters-inspired batch of Nigel Slater's sausage hot pot bubbing away for dinner tonight, and it smells divine. A glass of Malbec is to hand and all is good chez moi.
re: GretchenS
Replying to myself to say that, although pretty gloopy, that sausage bean hot pot is really tasty and a fabulous freezer-pantry meal to have in your back pocket. I had only one tin of butter beans so used one of cannellini as well (did not make full recipe) and the butter beans were WAY better for this application -- will definitely go all butter beans next time and be sure to keep them in stock for this purpose. American sausages must be bigger than British ones, one is all I can manage. Recipe linked here: http://www.guardian.co.uk/lifeandstyl...
I live in a tropical country. No problems keeping warm. Problems keeping cool enough, though. :P
We've been eating a LOT of soup lately. The husband and I have both been sick with a cold, me for the last couple of weeks (these things always last a lot longer for me than for most people), him for a few days or so.
A couple days ago, I made tom yum soup from scratch. Now that I have access to things like fresh galangal, it would be a shame if I didn't. Too bad I didn't really have properly working tastebuds, although the husband said it tasted good.
I also cooked up a batch of black chicken soup, which was good from what I could tell. I'm only just now getting taste back...
re: ChristinaMason
Its skin is black - just the breed I think. They're fairly small and the flavour is stronger than your average cage-reared pink chicken. I've always had them in broth-based soups. Usually when ill and on the insistence of a Singaporean local when I lived there. They believe it has medicinal qualities. I believe LMA lives in Singapore currently.
re: ChristinaMason
You can look up silkie or bantam chickens - it's the breed. And the chicken we had was entirely black - skin, meat, bones. The liver, heart, kidneys, and lungs weren't black, but were darker than normal. And it was more of a blue-black than a true black.
They're considered to have more healing properties than regular chickens, and that's been confirmed, apparently, by one study I've read about. I don't remember the details, but will see if I can locate it.
re: ChristinaMason
I didn't either before I saw one at the store. It's what makes living in Asia interesting to me - finding new and, to me, weird food.
The lady who works in the produce section is, I think, used to me now. I pick something up and look at it, and if if I look the least bit confused, she comes over and explains to me what it is, what it's for, and how to use it. :) I love that! :D I buy stuff that's completely unfamiliar to me, take pics of produce to identify later, and so on. :)
re: mariacarmen
Good memory, mc - that was TC9, with Charlize Theron there as guest judge:
http://chowhound.chow.com/topics/829025 - "The Elimination Challenge is to make a dish "fit for a queen" - Charlize Theron comes in to tout her movie "The Queen and the Huntsman". She plays a serial killer evil queen to get her competition, Snow White. They are tasked with making a Gothic feast - each dish should be wickedly beautiful - indulgent, and think like a queen to "take out their competition."
Grayson's dish certainly fit the bill!
re: LMAshton
<The lady who works in the produce section is, I think, used to me now. I pick something up and look at it, and if if I look the least bit confused, she comes over and explains to me what it is, what it's for, and how to use it. :)>
That's awesome. Love it. I bet you learn so much!
Off in a few to an Oscar party at a friends with a big flat screen, a very nice big living room, and a case of champagne on ice.
I am pleased I actually found a nice cocktail dress I look decent in, and I had a good hair day! Yeah!
Bringing a nice homemade no-knead lovely loaf of crusty bread, and a warm spinach-feta-dill souffle dip to go with it.
Excited about the oysters and shrimp cocktail that are rumored to be on offer tonight.
Happy Sunday all!
re: ChristinaMason
CM - this was a made-up thing; I had wanted to make spanikopita bites, but my grocery was out of phyllo, so I improvised the flavors...
Used a block of cream cheese (where in my spanikopita I would use some cottage cheese), a cup of feta, crumbled, 1 1/2 bags of TJ's organic spinach, blanched, drained, chopped. A sauteed shallot, clove of garlic, and at the end - a few finely sliced green onions cooked just enough to wilt.
Mixed all that together with s&p to taste, a very generous 1/2 tbsp. of good dried dill (no fresh around), and a couple of egg yolks.
Whipped up 3 egg whites until firm peaks, then folded that in. Baked in a small 8" souffle dish until puffed and golden (I cooked it at my friends house so could serve it fresh). Served with strips of toasted rustic bread, but some nice crackers would have been better.
It was a success - I would make it again!
Both my brother and dad are joining us for dinner, so we're having a little fancier meal than our average Sunday night dinner:
We'll sip on homemade hard cider while snacking on pistachios in their shells; then move on to romaine wedge salad w/ blue cheese, grape tomatoes, and toasted walnuts; bone-in pork chops with brandied mushroom cream sauce (thanks, weezie...I think?); garlicky roast green beans; homemade oatmeal wheat bread, and rutabaga-cauliflower puree. For dessert, pistachio cake w/ mixed berries and whipped cream. .
re: juliejulez
Thanks! My first time making the cake---I used this unnecessarily convoluted recipe: http://www.familyoven.com/recipe/pist...
It smells awesome, but I think it may have sunk ever so slightly in the middle. Oh well. It'll be covered in tasty stuff.
The pork chops are basically made up. I bring them with spices and herbs, and think I'll use CI's recipe for bone-in pan-cooked chops, then make the sauce in the same pan, and finish them in the sauce before serving.
Well, the best laid plans simply fell apart. But you all know "**it" happens. Tonight was supposed to be Osso Bucco with Risotto Milanese. However, the stupid market didn't have any veal shanks. So the DH picked up some bone-in short ribs (which is still great). So short ribs it is. They are in the oven as I write this getting "happy" in a little wine and beef broth. I'm still making the Risotto, though. I knew I bought that saffron from Penzeys for a reason! I'll throw some extra veggies in with the short ribs to round out the meal.
Spinach-mushroom lasagna for dinner tonight. We'll see how it turns out. I'm roughly basing it on an Epicurious.com recipe with a few changes (no milk in the ricotta mixture, as I've read that that can make the entire lasagna too soupy).
I sliced and sauteed 10 oz. of cremini mushrooms with a bit of butter and dried thyme. Then sauteed 12 oz. of baby spinach in the same pan until wilted, and chopped it up. Put the spinach in several layers of paper toweling to try and get as much moisture out of it.
I used 4 cups of homemade meat sauce with some added tomato paste for the sauce, and made a ricotta-egg blend with some salt, pepper, grated Parmesan cheese, dried parsley and freshly ground nutmeg.
I'm using Barilla no-boil flat lasagna noodles, but I did soak them in some warm water. Into a square baking dish with 3 layers of everything, including sprinkles of additional Parm in the layers and mozzarella on top. Tightly covered with oiled foil, it's in the oven at 375°F. for about 50 minutes, then I'll take the foil off to allow the top to brown a bit. While it's resting (loosely re-covered with foil) for 30+ minutes, I'll make some crusty rolls in the convection oven. A small salad alongside, and hopefully, it's a good dinner. Oh - and yes, there's wine. An Argentinian malbec. :-)
re: mariacarmen
It was pretty good. I made sure to let it rest for about 30-40 minutes. Probably too much ricotta, but it still tasted good. Definitely didn't look as nice as Breadcrumbs' lasagna did upthread, however!
Several foil packages will go in the freezer for "what can I have for dinner" and I've got some leftovers for the next few days.
Last night we just couldn't face the recipe on the "plan" so hubby came up with a delicious tomato based sauce with lots of onion, green pepper, mushrooms and garlic. Served that over polenta with basil and garlic. Yummy and satisfying, even without garlic bread and wine.
Tonight is a reprise of the salmon in coconut broth on brown rice. Tomorrow we add back eggs and soy. Almost detoxed! Next weekend starts the retoxing!!
It's still early afternoon here and we're watching the race, rooting for Danica Patrick. Its retro dinner night, and i've been psyched for this meal and planning it all week.
I'm making Steak Diane. Using a flank steak, I'm going to sear it in my c.i. pan that I'll preheat in the oven before putting it on a high flame. Baked seven potatoes to make the kids' favorite, baked stuffed potatoes with bacon, cheddar & scallions. Roasted brussels sprouts that will get splashed with some white balsamic vinegar when they come out. Strawberry shortcakes for dessert. Now I just need to find my pumps and pearls ;-)
re: gingershelley
LOL, actually, although I live in LA, I don't go gaga over Hollywood the way everyone else here does...... The pumps & pearls were for my retro dinner! Thought about greeting the hubby with a martini before dinner, but we had maybe one too many of them last night on our date night! So just going to don the apron & pearls with my Nikes ;-))
re: Dirtywextraolives
Thank you all so much! Most of the steak was overdone for me...I seared it a bit longer to make it nice & brown on the outside, but you never know until you cut into it, of course my thermometer was reading cold, ugh! But hubby always gives me the rarest pieces, so that was my plate on the photo. It was all very good.
Per my post up-thread, I needed a quick and easy recipe last night and EYB didn't disappoint. In Biba's Italian Kitchen I found a recipe for a creamy asparagus sauce that seemed perfect for my fresh Italian Prosciutto-filled tortellini. The sauce was so fast it came together in the time it took to boil the water and pasta!! I can't wait to make this again when asparagus in in season here. Last night's version was very fresh tasting but didn't have the sweetness of just-picked asparagus.
Tonight we're using up some of the leftover porchetta that's been stashed in the freezer. Though mr bc is partial to potatoes alongside, I saw a lemon pasta recipe that I think will be lovely with the herby pork so time will tell where we end up....
re: Dirtywextraolives
Eatyourbooks.com is a website that you can join, and then lets you input your culinary library. So, say you have some leeks you want to use, you can type in leeks and see all the books you own that have a recipe using leeks. Or, you can search a type of dish, or scroll through all the recipes (names and ingredient lists only) in any given book. If you have a large library of cookbooks, it is a wonderful tool that can help you use books you haven't used in a while -- or ever! You can also make notes on recipes you've tried, and read other people's notes as well. It's awesome.
re: Dirtywextraolives
Thanks roxlet!! I was distracted by a lemon cake I'm baking!
Dweo, roxlet's exactly right. EYB is a search engine for your cookbooks. Once you've added all your books to your Bookshelf you can then search them just like you would use the Epicurious search functions.
The best part is you're getting to get better use out of your cookbooks. I used to use Epi all the time before joining EYB, now I rarely ever go there. I love how you can really narrow in on something if you want. You can restrict your search to just one book if you want or, just your Italian books, or all books by just one author....whatever you wish.
Last night I typed in asparagus (since that's the only fresh veggie I had), cream and pasta and I had a list of all the recipes in my collection that fit that criteria.
You can also create bookmarks to save your searches. I've created a bookmark for all the COTM cookbooks so if I'm looking for something to make, I might start w those books since I know I can come here and read reviews that others have written about the recipes.
Like roxlet, I just can't say enough good things about it. You used to be able to add a few books to your shelf without purchasing a membership so you can test it out...I imagine that's still the case.
re: mariacarmen
Thanks so much gingershelley and mc!!
mc I'm happy to paraphrase. Here you go:
The recipe called for 3/4lb of asparagus tips but that seemed wasteful to me so I used 3/4lb of thin asparagus spears cut into 1" pieces.
1c heavy cream (no, it's not a diet friendly dish!!
1/2c chx broth
3tbsp butter
1/2c freshly grated parmesanSteam your asparagus. Set aside a few tips to garnish your plates then toss the rest into your food processor or blender along w the cream & chx broth. Puree 'til smooth.
Melt butter in a lg. skillet over medium heat. Pour in your puree. Season to taste and keep warm while you cook your tortellini (actually I cooked the tortellini concurrently). Toss your cooked, drained tortellini into your sauce along w your parmesan and you're done.
I passed more parm @ the table.
It's quite snowy and windy here, and it's supposed to keep going well into the evening. SO's flight this morning to VA was cancelled, so after some scrambling, we have him booked on an afternoon flight, so we'll see if that one sticks. This is one time I'm thankful we live kind of out in the middle of nowhere... because it's only about 15 minutes from the airport, so it's easy to be flexible with cancelled flights etc.
Anyway, regardless if he's here or not, dinner tonight will be my contribution to the DOTM, getting in just under the wire. I'm making chicken cacciatore risotto. Perfect for a very blustery and snowy day like today.
Yesterday morning we arrived at the market just as they were unpacking a morning delivery of fresh fish. The Cod looked amazing, so I bought a nice big filet for dinner.
Sprinkled it with some "Cavendish Greek Seasoning" & baked it in some leftover lobster butter I had in the freezer. It tasted as fresh & amazing as it looked. Served it with some extra-virgin-olive-oil sauteed fresh spinach tossed with crumbled Feta cheese, chopped garlic, & lemon juice; as well as some Orzo pasta tossed with butter & chopped fresh Italian flat-leaf parsley.
Dinner comes from "Second Helpings of Roast Chicken", Simon Hopkinson, 2001. Recipe is Armenian Lamb Pilaff - although Hopkinson says he has no idea if it Armenian in relaity.
So, diced lamb is browned. Then onions. Green chillis & a tin of tomatoes go in. Lid on and 30 minutes simmering. Cubes of aubergine are fried with cumin and allspice - that goes into the pot along with rice, stock and saffron. Another 15 minutes cooking should see it sorted.
Sounds an easy, tasty & comforting dinner.
So, not much cooking going on here this week....I cooked a pot of Great Northern beans with a ham bone one day, which we had a couple of days. I made a pot of chicken & rice last night...Thursday, we had Subway...tonight, the bf surprised me and cooked fried chicken wings, jambalaya rice and green peas (he don't cook on the stove...)
mr bc has pasta on his mind these days. Last night it was lasagna, one of his absolute favourite Italian dishes.
Tonight we're home later than expected from running errands and I found some fresh tortellini imported from Italy while we were out so I'll do a quick search in EYB to see what comes up and hopefully we can have dinner within the hour. We're tired and hungry!!
re: LindaWhit
Thanks very much everyone. I hadn't made this one in a while so I was happy I still remembered how it all came together and it turned out.
Linda I'd love to see your lasagna, I've never seen a lasagna that wasn't drool-inducing! Lasagna is one of my favourite vegetables!!! ; - )
My brother is visiting overnight, so I'm making something I hope will tickle his fancy: b/s chicken breasts brined with Italian herbs, pounded thin, and rolled with sliced mozzarella and turkey pepperoni (I have juliejulez to thank for the idea, I think). I'll serve it up with a good-quality jarred arrabiatta sauce. Sides will be a crisp salad with balsamic dressing and shaved aged provolone, roasted Parm. Regg. cauliflower, and some garlic bread for the guys.
We're hosting a party tonight to sample my first homemade hard cider and are planning some cheese pairings. I made some homemade crackers using a recipe from Chowhound. Should be fun! I love an excuse to eat cheese.
re: Dirtywextraolives
Sure thing. Just toss cauliflower florets with melted butter or oil and sprinkle with salt and pepper, lemon pepper, and ground coriander. Then grate some Parm. over top and pop in the oven at 375F until brown and crispy around the edges. We added some Brussels sprouts to the mix, which my brother said converted him to the vegetable ;)
re: steve h.
Thank you one and all for the nice comments. The chicken came out well and is a recipe I'll tuck away for a repeat. I especially liked how the meat picked up the flavor/scent of the crushed fennel seed I used in the brine.
To borrow a word from the 80s, the party was such a blast. My cider, which was modeled on Crispin's "The Saint," was made with fresh Virginia cider fermented with Belgian trappist yeast, which gave it really robust flavor. We sweetened it with a combination of reduced cider syrup and maple syrup, kegged and force-carbed it. People went back for seconds and thirds, so they seemed to like it. :) There are a couple things I might do differently next time around, but this is a learning process. We also tried a molasses cider from Crispin, Heyser Farm's "Spencerville Red," and another homebrewer's cider fermented with sweet mead yeast.
We ate our weight in cheese, everything from maple-smoked cheddar and smoked gouda to soft goat cheese and blue. I baked up the rosemary and whole wheat crackers mentioned in this thread, with some twists to the recipes (cornmeal in the former and molasses, maple, and ground oats in the latter): http://chowhound.chow.com/topics/2787...
Those were laid out along with Spanish olives, sliced apples, dried cranberries, sweet mustard, walnuts, Swedish rye crackers, graham crackers, figs, spiced nuts, roasted almonds, mini Ritz crackers, and any other sweet and salty nibbles I could dig up in the pantry. We wrapped up around 2AM. Yawn!
re: ChristinaMason
Wow Christina your menu and matchings sound sensational. I can especially imagine how the oat twists and graham crackers would be lovely w cider. I'm really impressed with the sound of your cider as well. How long will it keep? Is this something you can store and enjoy year round? I'm imagining how nice a crisp sparkling hard cider would be on a hot summer's day...maybe w a few frozen berries tossed in for good measure.
re: Breadcrumbs
Well, I only made a little over two gallons, so hopefully there's not too much left. You're right, though, cider would be so refreshing on a hot day. The tricky thing with cider, I learned, is that unlike with beer, it can be hard to control fermentation enough to bottle condition because all of the sugars in the apple juice are fermentable. Guess wrong and you can end up with little glass cider bombs when the yeast go to town on the remaining sugar. So generally the safest thing to do is to keg and drink it quickly if you're going to sweeten it and not kill off the yeast.
And funny you should mention berries---maybe I'll try adding raspberries or cherries to the next batch :)
re: ChristinaMason
What a nice spread - and hard cider is so food-friendly!
I am currently reading a new food memoir by Dryansky, and read a chapter this morning about time in Normandy, and they visited a cider maker - and I thought of you.
I must find one of our local artisanal cider-maker's up in the Skagit valley and try some of theirs and take a tour.
CM, your inspiring!
Tonight are some really big porterhouses that got taken off the menu last night to make salmon. The salmon came out lovely. I think I would think that even if I blew it. I like fish and bf doesn't. Salmon is for some odd reason he will eat. Steaks are getting grilled and served with spinach and boiled and buttered potatoes
re: suzigirl
It's actually a-ok. I object to the "bread" -- injera, which is a vile concoction the texture of a sponge, slightly sour and mushy, plus you get the added bonus of it expanding to.. oh, dunno, 10 times its volume once it's inside of you.
But we'll see. I'll try to take some pics. I am curious, after all.
re: Violatp
Many many years ago I was working at a bakery and had never had it. The manager said it was perfect for french toast. I had never had it but i took his word and bought a loaf. Worst french toast ever. Worse yet, I was trying to impress my then bf and his family. It went badly.
Tonight, on this dreary, rainy Saturday, will be Thanksgiving dinner-- or at least a version of it. The turkey is in the oven, and instead of stuffing, there will be mashed potatoes and gravy. Broccoli will be the green thing. I'm hungry just thinking about it.
re: roxlet
I had an ex whose mom used to do this, since Turkey day was always at her mother-in-laws. She was a really good cook too. I should start doing this..... Except I'm the type that has to have my moms stuffing, my MIL's cranberry sauce, etc.... Then I am cooking for three days..... Maybe that's why I look forward to it once a year.....
re: Dirtywextraolives
We tend to make turkey a fair bit. Firstly, we always travel to my SIL's house in La Jolla for Thanksgiving each year -- where we make the dinner -- so we feel the lack of leftovers. Also, since we have a lot of Muslim guests, we find that Thanksgiving dinner is a very Egyptian friendly meal. It's also very diet friendly, with lots of leftovers available for sandwiches and such.
The 3rd storm in as many weekends has been downgraded, and is also pushed over to overnight Saturday into Sunday - so to avoid a 3rd weekend of cabin fever, I'm going OUT tonight with one or two friends (still waiting to hear from one of them). The location? Where else but the best place to get sangria (me) and mango martinis (one of my friends). :-) I'm *very* much looking forward to the warm of sunny Spain tonight.
re: gingershelley
It is always good there. Got an extra sploosh of red wine in the first glass of sangria so it set the tone for a good night. Gambas con Gambardinas (fried prawns with mojo sauce), Solomillo en Tostada (Beef Tenderloin on Toast with Roasted Red Peppers) and Ravioles de Mariscos (Lobster & Crabmeat Ravioli with Langostino Sauce). And my friend caught sight of the Churros (Fried Dough with Warm Chocolate Sauce) that bar neighbors of ours got - so we got those too. Haven't had them in a long time, and they were so good! And I was told they're not on the menu, but the Fresones are back! I can't wait to get them next time! ::::SQUEE!!!!:::
re: gingershelley
The churros were *on menu* - the fresones (extra-large strawberries dipped in a sherry batter and fried, and served with a creme catalan sauce) are seasonal, although they've obviously brought in the large strawberries from FL or CA this early in the season!). They wil definitely be on order the next time I go to Dali. :-)
@ the airport on my way to home in south Florida. Had enough cold weather. Diner tonight with mom @ a local Italian joint.
Last night was baked cod fish with diced tomatoes, garlic,evoo,s&p , with some feta cheese over the top and some fresh oregano -
So... our weekend plans changed and changed over the last 36 hours like ya wouldn't believe it.
What started out as an attempt of hosting a poker game tonight had (for lack of a 5th person to hand over their money) briefly turned into "well, then, just come on over, hang out, we'll watch a movie or two and the gods know WFD -- take-out, likely", including a couple who was going to stop by after their belated Valentine's Day dinner.... until we *plus* our contingent of now 5 other folks were invited to another couple's house for a catered Ethiopian dinner.
Well, the hostess has fallen ill (no flu shot! WTF?!), so we are now hosting the dinner with 20 guests :-)
At least the caterer is prepping the food elsewhere -- I wasn't quite prepared to have a stranger occupy our kitchen from 1-6 PM, and the original hosts will supply plates and silverware.
I'm curious to see what delights the Ethiopian dinner will include, tho it's not my favorite cuisine by far. In fact, I hate injera. But surely, there will be plenty of deliciousness -- that, and friends and drink. What more to ask for? And we don't even have to leave our house! Winning!!!!
Tomorrow, I'm hosting a red carpet sh-bang where the ladies in attendance are expected to glam it up, there will be deviled eggs, shrimp purses, and other stuff from the freezer section at TJ's.
My man has volunteered to do cocktail duties. Fun weekend indeed.
re: gingershelley
Wouldn't that be swell, gs? My man was kind enough to do the pre-party cleaning, so I think those duties will fall on my shoulders tomorrow.
My bounty from TJ's for tomorrow's festivitays, adding to the shrimp purses & deviled eggs from Wegmans: tarte d'Alsace, mushroom turnovers, double cream brie, spinach-kale-yogurt dip (hope it's decent) and lemon bars for dessert.
I think we're all set :-)
re: linguafood
wow, what a weekend! catered party at your house, you're not footing the bill, great! how was the ethiopian food? we have quite a few in the Bay Area and my main complaint is that it all tastes very much the same to me. not bad, just rather boring.
i love that you guys all dressed up for your Oscars party.
re: mariacarmen
It was really tasty, actually... tho of course I steered clear of the injera :-)
There were a bunch of lentil dishes, one with venison, one without, a lentil salad, a potato dish, a really nice braised cabbage dish with carrots, a dish with hard-boiled eggs in a savory sauce, and a fabulous chicken dish. Many of the dishes had a nice kick to them, but all of them were fragrant with berbere, one of the main ingredients.
We thankfully got rid of a lot of leftovers (there was tons o'food), and I was reminded of how we are not used to eating a lot of lentil dishes. I'll leave it at that.
I would totally recommend the caterer and her food, tho. She's got a really interesting background -- having spent a long time in Lancaster, PA of all places, where there is apparently a fairly large Ethiopian community.
I would like to try her take on kitfo, and try more meat dishes that are less heavy on legumes :-)
The Red Carpet Event was a blast, too. We finished the shrimp purses, mushroom turnovers, and the lemon bars.
My man made French 75s which did their thang to get us in a sizzly mood for what turned out to be a bit of a snore fest.
Thank goodness for cocktails and friends!
Tonight is steak night. Doing the steaks w/ blue cheese butter from the COTM (recipe calls for skirt steak but I'm using sirloin since that's what I have), it's cooked on the stove top, so I'm sure I'll set off my smoke alarms, more roasted asparagus, and I think I'll try my hand at Hasselback potatoes. Should be good!
re: suzigirl
Yeah... hasselbacks are off the table now though :( We went to the bar this afternoon to watch hockey and ended up having wings, so our appetites aren't very large, and we're going to head downtown later this evening to hang out with some friends, so it'll just be the steaks, asparagus, and maybe some bread... quick and easy.
re: juliejulez
Steaks are on the menu here too. But it is getting late and I have to motivate the man. He got off the hook two nights in a row with the ham steak and salmon(it was cheap and pretty). But if he cooks them on Sunday he is bumming for a lunchbox. We'll see. Glad your man is back. My ex hubby traveled alot and it was tough. I wish i had chow then. Enjoy dinner and your friends later
re: suzigirl
Ha well now we're not going.... but the steak w/ the blue cheese butter was delicious. SO decided he's tired.... he did some day drinking at the bar of course, so I guess the buzz wore off and he's ready to just stay home and hang out now. Fine with me!
And, I do appreciate having Chow to spend my evenings with :) I'm sure I'll eventually figure out some other things to do in the evenings, but so far I'm happy with my laptop and lots of food television.
the BF turned boneless/skinless chicken thighs into a piccata-ish tarty deelite of a dinner - i was a bit late, so he kept tinkering, and ended up adding bacon, mushrooms, and brussels sprouts to the lemon butter sauce, and also crispy potatoes with whole browned garlic cloves. it was to die for. i'm having a hard time keeping my mitts off the two pieces left in the pan in the kitchen....
We're going to start our retoxification shortly, and follow it up with a brisk walk through our Friday-night-busy neighborhood, for entertainment. Happy weekend, everyone!
Yesterday, my wife bought a few pounds of wursts, franks, bacon, and blood sausages on her way back from visiting the in-laws, so Choucroute Garni is on the menu.
I also have a few large jars of homemade sauerkraut and a smoked ham sitting in the pantry shelves along with a few bottles of Riesling wine to cook the meats and the kraut in (as well as tip back). Now all I need to do is pick up a few pounds of new potatoes and yellow onions.
Then tomorrow we can sit out on the back porch with a few of our friends, and enjoy a lovely meal with a few drinks, during a warm February evening here in Florida...
Cold, raw, wintery day & evening here today.
Had thawed out some bone-in skin-on turkey thighs & utilized some white button mushrooms, yellow & orange bell peppers, chopped onion, garlic, crushed Italian tomatoes, & dry red wine to put together a nice "Chicken Cacciatore" for dinner. Served with gemelli pasta (to help soak up all that delicious sauce), green salad, & slices of warm buttered baguette on the side.
Scored some guanciale locally, so that only means one thing : spaghetti carbonara!
Italian spaghetti, grated fresh Parm-reg, cubed guanciale, extra large eggs. Homemade garlic bread in the oven. Romaine salad with some mini heirloom tomatoes for a salad. Strawberry shortcakes for dessert. Opening up the Gavi di Gavi for this one...... My fave Italian white....happy Friday!
re: steve h.
High praise, indeed.
Hope I nailed it, the guanciale had a spiced seasoning to it on the fat side, which I hope won't interfere with the carbonara goodness I am craving..... We'll see. Still waiting for the man to brave the Westside traffic to get home before I start the sauce....
re: mariacarmen
It is my all time favorite wine EVAH! It is so yummy, but hard to find.... Of course the supermarkets don't carry it, you have to go to a good wine shop or Italian market. Luckily, I saw it at the market where I got the guanciale. It was definitely yummy, can't wait to finish the bottle.... Is it 5 o'clock somewhere yet?!?
re: boyzoma
Oh, I'm sure yours will be delicious, too, boyzoma! It was the first time I had made it with guanciale, I normally use bacon or pancetta too. And the Gavi, well, again, hard for me to find, so I get so excited when I see it! I'm usually perfectly happy with a domestic sauvblanc blanc or Pinot Grigio ;)
It's supposed to be a barley risotto tonight from Jerusalem. We've made it before and it's fabulous. I'm feeling exhausted though so anything could happen. We could even end up eating the average cheeseburgers from the shop on the corner of our road.
re: Frizzle
The bloke changed our plans to homemade pizza. He is doing the honours and so he should. His father builds wood fired pizza ovens as a retirement hobby so pizzas are a passion for the family. On the menu is a potato and rosemary pizza and also a spicy salami pizza. The kitchen oven here isn't the best but does a passable job of getting the bases crispy.
Pre-dinner was the bones leftover from the Peking duck pancake lunch yesterday (the guest took the leftover duck and was thrilled). I dusted the bones which had a generous amount of meat on them with corn flour, cayenne and salt. They got deep fried in peanut oil. We devoured these at the bench, craving a beer to accompany them. There's something intensely satisfying about chewing the remnants of meat off a bone. Especially when it's coated in spice and salt and deep fried.
re: juliejulez
We've never used a stone. The bloke just heats the oven very hot and puts them on the bottom shelf. In really crappy ovens he gets them partially cooked and then removes them from the pan and puts them directly on the bottom shelf. Sometimes he'll resort to putting foil over the top at that stage so the toppings don't overcook.
It's all rather messy and a lot of cursing the substandard oven normally goes on, so perhaps a stone would be a smarter approach.
re: mariacarmen
I think it's a fairly common third dish for a Peking duck meal where you select a number of different ways you want your duck prepared. You know, you start with the pancakes, move on to the lettuce cups and then we always order the bones like this as our final way to use up the duck. It's not on all menus I've noticed. I think soup is more common.
We just gnaw the meat and spicy coating off the bones. The bones are too hard to eat. It is delicious. We ate them standing at the bench, burning our fingers and saying 'Ow. Yum. Ow.'. I bet you and your sister would love them.
Tonight was beef tacos. Out of the freezer came some flap meat--nicely aged, lol, since it had been in there a good 6 months. My husband braved the cold and threw it on the grill. With that were black beans spicy with chipotle chile flakes. sliced avocado, chopped scallion, pickled jalapenos and some cheese for the toppings. It was really delicious.
I had the best day yesterday ever!!!!! My 16 year old grandson arrived here for an overnight visit before his wrestling tournament early this morning (They live 4 hours away). He helped me make Clam Chowder which turned out fantastic! He is the one who helped dig the clams (along with my son). The soup turned out fantastic and I spent the WHOLE day chatting with my grandson. Can life get any better? I am definitely the luckiest Oma ever! (he's the tall one in my avatar)
I am kind of sucking on my return to WFD; I confess....
There was supposed to be Hallal cart chicken last night for 'girls spa night' - but 3 out of 5 of my chica's are sick with what I had, so we rescheduled. I blame myself for breathing as they brought me things like bowls of pho and the most-needed saltine crackers and Hall's cherry coughdrops. I in return gave them the flu. Sigh.
Well, that will get rescheduled for soon, after a reconoiter at the end of the weekend to see how everyone is doing. Meanwhile, now I know where my chicken stock is going - into the pay-it-forward gingered chicken soup I will make tomorrow morning and deliver around to them!
Tonight was going to be squash risotto for DOTM, but I am just not feeling it.... that is how food goes.
One of my healthy GF's (who would have been here last night) is coming over to watch Argo on the tube, and have the promised pedi-wax dip.
I am making a craving dinner for her......This is one of my wierd 'invented dishes'. Buffalo chicken - but a couple of 1/2 chicken's roasted and flavored like chicken wings. Salt rub with thyme and garlic happening now, then will be roasted with a little lime and pepper and smoked paprika. When it starts to get toasty, a slather of buffalo sauce goes on the outside.
When done, served with more dipping sauce on the side, home-made blue cheese dressing, lot's of iced celery sticks, and tonight, TJ's sweet potato fries. YUM!
Chocolate cupcakes with chili-chocolate frosting courtesy of her for dessert. Probably too much wine with the movie.
Here is to comfort hot food, spa foot treatments, and RETOX!:)
i am baking salmon with lemon, garlic, butter and Badia complete seasoning. And as always it will be accompanied by broccoli and jasmine rice. I was having steaks but the fish was 4.99$ and it looked so good and it is the only fish I can get the man to eat. I love it.his will get a thick layer of, shudder, cheddar cheese
Home. Check.
Comfy clothes. Check check.
Wine? Oh yeah. Check Check Check!It's burger night. Simple cheeseburger with potato chips on a toasted English muffin. I'm not doing a salad - I did that at lunch today. That's enough greens for the day, thankyouverymuch.
Still no appetite so it looks like I'm going to have to toss the chicken and shrimp gumbo. If you know me, you know I hate wasting food so letting a whole pot of gumbo turn is about as guilt-inducing as it gets. I suppose this means I will have to dine frugally tonight in recompense, so beans on toast it is. If I've got peas in the freezer, I might even treat myself to some mushy peas with dill and sour cream. Penance can sometimes be tasty.
I think tonight's gonna be an old-school taco salad, sans chips. I'll brown some ground beef and season with a homemade mix, then serve with seared poblanos and onions over lettuce and chopped radish, with sour cream and salsa to top. I might fry a few corn tortilla strips for the man's.
re: gingershelley
Well, thanks, but that idea got canned. ;)
Instead we had juicy chuck burgers seared in the cast iron and topped w/ melted blue cheese, along with a simple salad of romaine, grape tomatoes, ripe avocado, and homemade Dorothy Lynch dressing. I topped my burger with Frank's wing sauce, which I was horrified to learn later is about 20% of the daily allowance for sodium in ONE teaspoon. As if I'd *ever* use just one.
I *think* I'm going to attempt making fish tonight, most likely the mahi mahi with the herb and walnut paste I mentioned in my fish thread. SO comes home today (leaves again on Sunday :(), and sometimes he's not in the mood for certain foods after his week of travel, so it really depends on what he decides he wants. He likes fish though and we almost never have it at home, so I think that'll work out pretty well. I'll serve w/ roasted potatoes and asparagus (which is on sale again, woohoo!)
re: alliegator
It turned out pretty good! It wasn't overly nutty or anything like that, but that could have to do with the nuts I used... they were obliterated pretty well in the food processor, they were the extras I had used for a pesto earlier in the week. Probably would have been better if they were just chopped up. I also forgot to buy parsley so I think that would have helped the flavor too.
Tonight is donner out at out neighborhood sports bar. It's been our go to place for several years. Mr. gator's birthday is today, and Sunday is the day he's leaving for the new job, so this was his choice. I love the patty melt, and he is a grilled chicken club kinda guy.
Today I'm going to get a start on stuff for our little dinner party tomorrow night. All Thai food. I'm going to get started on the beef jerky, and get all my ducks in a row grocery-wise to make sure it goes smoothly. -
Last night I made a simple chicken casserole for dinner. Started with some butter in a casserole, sauteed some onion, threw in flour for a roux and used whole milk, chick broth and a generous splash of sherry - s&p and garlic powder to finish the sauce and of course chicken- chopped leftover roasted breast meat - and petit peas. The peanut gallery was chanting make it saucy so I made it much saucier or soupier than usual. I covered it with mustard panko bread crumbs (a true find at Whole Foods)and after 20 minutes at 350 stuck it under the broiler. One of our better dinners lately!
Tonight is a pot luck soup and book event. I'm bringing a bottle of wine. -
Sausage & bean casserole is a regular dinner at Casa Harters. I usually do a Nigel Slater recipe - tomato based with lots of mustard strirred through. But I'm trying a more Italianesque version tonight -using supermarket "Sicilian" sausages (i.e. flavoured with fennel & garlic)
The sausages are browned and then in goes a big splash of vermouth to deglaze. Two tins of butter beans go in, red pepper, bay leaves and a tin of tomatoes. Takes about 20 minutes simmering.
re: Harters
Sorry Harters - EYB = Eat Your Books.
EYB is essentially a search engine for your cookbooks. You build your personal online bookshelf by adding the cookbooks in your collection and then you can search your own cookbooks for recipes. It's an incredible tool and has changed the way I cook and allowed me to make much better use of my cookbook collection. You can search by ingredients you have on hand or ethnicity etc. Here's a link to their site jic you're interested in checking it out:
I'll most definitely report back on the hotpot.
rotisserie chicken and rosemary salt potatoes (which roasted in the drippings of the chicken - yummmm) from the Roli Roti truck at our farmers' market. BF made a salad to go with.
zumba tonight - wish me luck again!
Last night's (late) dinner was light... a bowl of lovely homemade cream of mushroom soup from the end of my illness. Man - I cook great with a fever! That was SO good. And I only used button mushrooms (albeit alot of 'em), plus sherry, 1/2 n 1/2, shallots, etc. A small arugula and apple salad and some baguette did the trick while watching the women rule supreme as we pitch toward the final finale for 'Top Chef'.
Tonight, same no-appetite problem. Hmmm - I need to go for a long walk tomorrow as I suspect no exercising yesterday or today is part of my problem.
I think tho, I am having a hot sandwich; re-purposing some of the Mediterranean pork&greens into a shredded damp and lumpy sandwich filling for a kind of torta; on a griddled bun with some swiss cheese, mayo and dijjon, a thin slice of red onion.
There will be a pickle wedge and perhaps some Tim's Cascade chips on the side. And a cheap beer. Too bad it's not a Red Stripe....
Not cold here today, gonna cool off some tonight, but making some Goulash:
Leftover black bean and brown rice patties. Salsa and guac on top, butter lettuce, cuke and tomato salad with lime juice and olive oil. Expecting 5-7 inches of snow tonight and it's coming down pretty good now so tomorrow will be a snow day, I hope! Will make quinoa cardamom porridge tonight for a warm bowl of yum for breakfast.
Dicing up the last of the thin pork chops, tossing with an al pastor seasoning mix to marinate. Frying them up with some sliced onions for tacos al pastor. Sliced avocado, shredded queso & hot sauce for the tacos. Mojito for Mom. Starting our long four day weekend, will be nice to make four home cooked dinners in a row :)
its either ham steak or porterhouses tonight. Depends on bf feeling like grilling or not. Otherwise steaks tomorrow. Sides just be boiled potatoes and spinach for the steaks. That is the only way bf will eat steak. Ham will get garlic and oil angel hair pasta and Brussels. Hopefully the broccoli will hurry up in my garden. Its been to hot this year for these buggers.
re: suzigirl
I kinda "get" your boyfriend. There are things (like steak) that, in my warped head, only go with certain, set sides -- sautéed shrooms, Caesar salad or romaine with blue cheese dressing, sometimes spinach, and baked potato. Rice or pasta? No way. Peas? You're kidding. And so on. Weird, I know.
Still can't really wrap my head around the popular (in restaurants, at least) fish & shroom combo.
Ah, being old and set in your ways. Lovely '-D
re: linguafood
I created disaster about the third time we had steak. He was out grilling and had put the taters on to boil and I thought it would be nice to mash the taters to switch it up a bit. He came in from the grill and his poor jaw dropped. He didn't eat them, but was nice enough to put them on the plate. Poor thing. First thing out of his mouth was"what did you do?" I also learned that salmon gets covered in cheddar cheese and served with broccoli and rice. No exceptions. Its funny how we all have those. For me it is scrambled eggs with hashbrowns and fried eggs with grits. No exceptions unless someone is making me breakfast. In that case I eat what I am given and eat it happily.
re: Dirtywextraolives
I don't eat it when I make it. I put on his portion. But when he makes it, it is covered in cheese. Mine and his. But I have a man cooking for me, eat it and smile. It isn't that bad actually. (I know, I know...floggings are in order). I make it with lemon, garlic, butter and Badia complete seasoning and cheese for the bf.
re: Dirtywextraolives
+1 on DTW.....
But there is no accounting for specific pairings for sure!
When I was with the Frenchman for several years, certainly certain protein/starch combo's HAD to go together -
lamb chops with potato gratin daphinoise
Steak with potatoes parmentier
Sauteed white fish ONLY goes with steamed new potatoes
steamed artichokes with my homemade herb mayo
NO SUBSTITUTIONS! Smile.....
re: suzigirl
when I was about 12 and my sister was about 22; i heard her ask our mom to write down what she served with what and my thought was "where's she been? did we grow up in the same household?(we did; she just wasn't paying attention!) i.e.: roast chicken with mashed potatoes and green peas; pot roast with roasted potatoes, onions and carrots (all in same pot); ham with sweet potatoes and green beans; pork with apple sauce and mashed potatoes which included black pepper (but no other time) and sauerkraut; liver with bacon and onions; fried tomatoes with bacon and some kind of cream gravy...
I've finally recovered from my head cold, and can form discernible words... even sentences!!
Earlier this afternoon, a transformer blew out, so we were sans electricity for a good couple hours. Thankfully, when we returned from the store, everything was up and running again. The house is warming up, whew!
So WFD tonight? The trusty ol' stand-in at casa lingua: chicken piccata. My man's teaching late again, so dinner won't be till 9 PM or so. Sweet peas with diced onion, mint & aleppo pepper, and roasted cauli on the side.
I half debated making crispy chicken "fingers", but didn't want to deal with egg wash & panko. Too much of a PITA that late in the game. Some other day.
My fishmonger had some great looking gray sole today. Deb says she'll make a sole florentine with a little rice on the side. Maybe a green salad to go with it. Wine TBD.
A side note: I gassed up the car today and paid over $4/gallon. Deb and I rely on mass transit so we're insulated a bit from this but I suspect a lot of other folk are not and they're really taking it on the chin.
re: steve h.
Gas has been $4.31 a gallon here for about 2 weeks. Try driving a 1960 Buick.....you don't even want to imagine how few miles to a gallon it gets.... I'm soooooooo glad I work at home! I also walk/ bike to 2 grocery stores and Trader Joes (all are within a mile.)
Gas prices are another reason I look forward to summer gardening, our grocery bill drops to next to nothing and the meals get even better!
Sunny, but chilly day here in Texas. Since I'm making a big dinner for a small party on Saturday, I'm going easy on myself for tonight and tomorrow. Tonight, I'm going with a frozen tarte d'Alsace I picked up a Trader Joe's. I'm usually skeptical about things like this, but people rave over this thing. We shall see. Spinach salad and citrus vinaigrette for the veggie portion.
Tonight will be this Fuchsia Dunlop recipe for pickled green beans with ground pork: http://www.kitchenchick.com/2007/01/p... I'm subbing ground turkey because that's all the store had. I'd like to serve it with cauliflower rice just for a little variety (been ODing on jasmine rice since introducing it into my diet), but unless I make it to the store again before dinner, starch it is.
We're heading to Costco tonight, so it's entirely possible that these plans will get waylaid by an impulse purchase.
re: iowagirl
Sweet! I didn't make it to the store, so it was jasmine here tonight. The dish was pretty good, but a little..hmm...same-ish. I like a bit more contrast---I think this would be really good as part of a bigger meal of more varied dishes. I added a tsp. or two of hot bean paste to give it a little more kick.


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"Begin with the end in mind."
In response to the challenging economic times and increasingly stretched dollars available to college students, Armstrong Atlantic State University has established a new financial assistance fund for enrolled students, the Armstrong Commitment Fund. After tuition and supplies, many students find that their state and federal loans and grants do not cover the full cost and living expenses that are required to stay in college and focus on studies. The Armstrong Commitment Fund seeks to fill this gap between the financial aid students receive and what they can afford.
SAVANNAH - Armstrong Atlantic State University announces the addition of a new graduate certificate in professional communication and leadership to help professionals and recent graduates gain a competitive edge and fast track their careers.
SAVANNAH - Savannah Technical College's Cosmetology Department will host an open house July 28 from 10 a.m.-2 p.m. at its Effingham Campus, 2890 Highway 21 South.
The third annual Scott and Son's Trucking LLC "Back to School Rally" was held Saturday at the Clyo Recreation Department on Fair Street.
After 20 years in the military, including a dozen as a helicopter pilot, Brandon Phillips has landed in the classroom as a teacher.
As local athletes gear up for another season, the Effingham County Board of Education has finalized which company will provide sports medicine and athletic trainers for them.
Thirty-nine FFA members from South Effingham High School, South Effingham Middle School, Ebenezer Middle School and Effingham County Middle School were part of more than 2,400 students who attended FFA-FCCLA Summer Leadership Camp 2012 at the Georgia FFA-FCCLA Center in Covington.
The Effingham Community Orchestra awarded its second annual academic scholarships on July 8. The 2012 recipients are Charles Patterson, Jonathan Rud and Scott Snell.
4-H is full of many types of competitive events, ranging from horse riding, photography, shooting sports, livestock, performing arts, essays, project achievement presentations, and the list goes on and on. However, most recently, Effingham 4-H'ers competed in a cupcake competition at the Effingham County Extension Office in Springfield.
Project SAFE (Shooting Awareness, Fun and Education) is an active program, attractive to youth and adult audiences. The program is curriculum-based and designed to assist young people in personal development, establish a personal environmental ethic and explore life-long vocational activities.
Aubrey Roberts, who won the Exchange Club of Effingham County's Quick-Think-a-Thon in April, competed at the annual Georgia District Exchange Club Quick-Think-a-Thon in Macon and took first place.
Following the Effingham County Board of Education's vote to split sports medicine services among two local providers, Effingham Health System has decided it won't compromise.
As part of Effingham County's Dr. Martin Luther King Jr. Observance, children and adults enjoyed the annual youth program Monday at the recreation department gym in Springfield.
STATESBORO - Georgia Southern University is home to some of the nation's best online education programs, according to the 2014 Best Online Programs list from U.S. News & World Report.
Montrez Johnson is Sand Hill Elementary School's top speller for the 2013-14 school year.
HARROGATE, Tenn. - Lincoln Memorial University conferred the degrees of 652 graduates on Dec. 14 at its annual winter commencement exercises.
Cold and rainy weather did not deter cadets from Effingham County High School Air Force JROTC from participating in an annual wreath-laying ceremony at the Georgia Veterans Memorial Cemetery in Glennville. This was the fifth consecutive year cadets helped honor deceased veterans by being a part of the 45-minute ceremony, held indoors due do the weather, and then helping place wreaths on more than 500 veterans' graves.
Two students from Effingham County were among 565 students recognized for scholastic achievement for the 2013 fall semester at Georgia Southwestern State University.
MILLEDGEVILLE - Kristian Page from Springfield earned a bachelor of science degree in outdoor education from Georgia College on Dec. 14.
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Tue April 23, 2013
"Ask This Old House" Filming In ABQ
By KRWG News And Partners
The PBS series "Ask This Old House" is scheduled to start filming for an episode on New Mexico.
The show that seeks to solve home improvement problems is slated to film Tuesday in Albuquerque for an episode on assisting landscape contractor Roger Cook on raising a chile garden.
A drip irrigation project in Albuquerque will by the focus of second segment filmed on Wednesday. Host Kevin O'Connor will then record a segment in Santa Fe with homeowners struggling with a deck that is largely unusable because of the hot desert sun.
Copyright 2013 The Associated Press.


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Returning Veterans
In honor of Memorial Day, we turn our focus toward our returning vets. the experience of military service, and often combat, can lead to a difficult adjustment when one is returning home. many of our service men and women are able to transition smoothly, while some find it more difficult - what are the best services out there to ease the transition, and what programs and policies have proven most effective in reintroducing our heroes to their families and communities. On the next Houston 8 - we celebrate those who sacrifice to keep us safe and secure.Expanding the Friendly Skies: Southwest and United Airlines
Earlier this year, Southwest Airlines released plans to fly internationally out of hobby airport - adding possibly up to 10,000 jobs to Houston's economy. But United Airlines said it opposed the plan and claimed the expansion would actually cost Houston 3,700 jobs at Bush Intercontinental, and would diminish Houston's ability to compete with other large cities. This week on Houston 8 - the pros and cons of the proposed Hobby expansion.Parenting Pressures
More than any other generation, today's parents face challenges never imagined a generation ago. From over worked parents, to under performing schools, from threats of violence and abuse, to security and safety – today's challenges can be over whelming. So what control do parents actually have? How safe can we make our children's lives? Who is responsible for what level of our children's education? And where can you turn for help in today's fast paced world?RE-BUILDING OUR PAST – Genealogy Today
Now more than ever, we as a community are interested, and often fascinated, with our own past – who are we, where we come from, and what is our personal history? Books, documentaries and even shows like PBS' "Finding Our Roots" – are capturing our attention… And now we can find these answers more easily than at any other time in our history – through the use of dedicated libraries, the internet and even with the use of science and DNA testing. This week on Houston 8, a look at how we can rebuild our family histories.Dr. Stephen Klineberg: The Houston Area Research Survey
Every year since 1982, the Houston Area Survey interviews a sampling of Harris County residents to find out more about who we are as a people and as a community. What do Houstonians think about crime? How tolerant are we of other races and life styles? And what do we see as are our biggest challenges facing our neighborhoods and city? This week on Houston 8 - Stephen Klineberg, Co-Director of the Kinder Institute reveals this year's results and what they mean for Houston.Trayvon Martin Case: The Pro's and Con's of 'Stand Your Ground' laws
The fatal shooting of Trayvon Martin by George Zimmerman in February in Florida has sparked a national debate. At the legal center of this issue lie's Florida's "Stand Your Ground Law" – Which states that a person may use force in self-defense when there is reasonable belief of a threat, without an obligation to retreat first. But Florida is not alone – 10 states have similar laws… including Texas. This week on Houston 8–a look at the pros and cons of Stand Your Ground.The Changing Role of Nurses
They are often the unsung heroes of medicine – they plan, they implement and they evaluate Health Care - they are nurses. Through the years their skills and responsibilities have grown to encompass so much more…and in celebration of this challenging profession we will visit with 3 generations of nurses – all from the same Houston family – that of Dr. Denton Cooley. This week on Houston 8, a look at the changing roles of nurses and how, with the raising costs of health care, the medical profession depends on them more and more.Urban Development & The Future of Houston
139 teams from 64 schools have set their sights on Houston as part of the Urban Land Institute / Gerald D. Hines Urban Design Competition – all with a plan for how to redevelop the soon to be vacant downtown U.S. Post Office property. Fresh ideas, a redesign of segments of our city, and a fresh look at a consistent issue – how to incorporate future development into our cities planning. This week on Houston 8, a look at urban development and the future of Houston.The Justice System
Michael Morton was convicted in 1987 of the murder of his wife. After 25 years in prison, with the help of the innocence project, DNA test support his claim of innocence. But the story doesn't end there – now there are charges of prosecutorial misconduct in the withholding of evidence in the original case. Tonight-a closer look at our criminal Justice System, the over-turning of convictions and the work of Innocence Projects across the country.The Political Process
The 2012 Presidential primary season is in full swing. Primary voting won't reach us until May 29th – but the uniqueness of this season has already touched all of us - informing our decisions and ultimately determining the future leader of our country…On the Republican side of things - there are 2,286 delegates at stake. And it has been a very interesting journey so far to acquiring them – from over 2 dozen debates… to the first time use of super pacs, and their unlimited fundraising for candidates. Tonight – a look at the presidential primary process – the good, the bad, and the downright confusing.Rodeo Houston
Rodeo Houston is on its way – this year marks 80 years of concerts, calf scrambles and cowboys – an event that is considered the world's largest live entertainment and exhibition - over one million spectators, participants and volunteers occupy Reliant Park every year. At the same time – the Houston Livestock Show and Rodeo boosts our economy and, in its history, has raises over 260 million dollars for local students, scholarship, research and endowments…On this episode of Houston 8, a look at the inner workings of Rodeo Houston.Black History Month
February is black history month – a time each year for schools and the community to focus on the historical impact and accomplishments of the African American community – a time to recognize the sacrifices and achievements of a large part of our nation. As many celebrate - there are still those who feel since black history is American history, it should not be separated out into a single month, but rather woven into the fabric of our total heritage. I'm Ernie Manouse – join me on the next Houston 8 for look at black history month and beyond.The Ever Evolving World of the Church
With the news of Houston becoming home for Anglicans and Episcopalians who want to join the Roman Catholic Church, we ask what other moves are churches making to continue to offer hope and fellowship in an ever-changing world of beliefs and mores? We'll explore - Why people chose to leave the church? Why others join in? And how does religion continue to shape and change our world?


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33 King Street Northampton MA 01060
Tel: 413-584-3637 Fax: 413-584-4136
Frequently Asked Questions
Search our Records Online Index 1948-present Images 1786-present
Requirement Checklist for Document Recording
Locate my Registry of Deeds Office
Declaration of Homestead for Homes Owned by Natural Persons Form (PDF)
Declaration of Homestead for Homes Owned by Trustee(s) Form (PDF)
Fee Schedule
Old Images Prior to 1948
Proprietor Records from 1653
Images of the F. W. Beers Atlas Maps (1863) for Hampshire County are available on-line by using the 'Search our Records Online' link, and then under Search Criteria selecting Plans, and Unindexed Property Search. These images reside in Plan Book 2 and start on page 172. When this book and page information is entered, click on the entry line that appears. Then click on the View Images tab that appears on the right side of the screen. The first of the 35 images is shown. You must then click on the 'next page' arrow to view each individual page.
Plan Regulations: See Appendix B of the Deeds Indexing Standards
Recorded Land Plans:
The Hampshire Registry of Deeds has completed its back indexing project for Recorded Land plans. All Recorded Land plan images and indices dating from 1800 to present are available at the Hampshire Registry of Deeds and online. Use the 'Search our Records Online' link and then under Search Criteria, select one of the various search choices under Plans. Some of the old plan books had multiple plans on one page. To view multiple plans with the same page number, select one of the images and use the 'next page' arrow to view the additional plan on that page.
Registered Land Plans:
All Registered Land plans are scanned and available on the new masslandrecords.com website by following the method detailed above under Recorded Land Plans and selecting Registered Land Plans under Search Criteria.
Assessor Maps:
To access Hampshire assessor indices and maps, the following procedures should be followed: Use the 'Search our Records Online' link and under Search Criteria, Plans, select Book (Year) Search. To find an index, insert the 'Index' code listed in the chart below in the Book field and click on search or press enter. Then click on the entry line that appears and click on the View Images tab that appears on the right side of the screen. All of the town index pages will appear. Some towns are alphabetical by Owner name, some by Street and some by Map/Parcel so you must scroll through to find your entry.
To find an actual map, insert the 'Map' code listed below in the Book field, click on search or press enter. This will return all entries. If you have the map number, which you can obtain from the 'Index' information, click on the corresponding Bk/Pg(Yr/Pl) row and then click on the View Images tab. It's a two-step process to find an index and then the actual map.


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Fishing Hotline 360-902-2500 Shellfish Rule Change Hotline 1-866-880-5431 More Hotline Information...
For more information on fishing, please contact the WDFW Fish Program. 360-902-2700 Fish Program District Biologists
For fishing regulation questions, e-mail us at: email@example.com
For all other questions and comments, e-mail us at: firstname.lastname@example.com
Public Clam and Oyster Beaches
HEALTH ADVISORIES Check Dept. of Health (DOH) for health restrictions on this beach
Grays Harbor County | Region 6 Information
Marine Area 2-2 (GRAYS HARBOR)east of a line from the tip of the north jetty to exposed end of the south jetty.HIDE DESCRIPTION ↑SHOW DESCRIPTION ↓
Dungeness crab check season
DIRECTION TO SITETo reach the Westport Boat Basin from Aberdeen, follow SR 105 west for approximately 22 miles. Turn right on South Montesano Street and continue to Westhaven Drive. Turn left and procede to Cove Avenue. Turn right and look for the large public parking area on the right near the Islander Inn Motel. Crabbing is allowed off any of the floats in this area as well as off of the walkway along the top of the breakwater.
PARKING INFORMATIONParking is available on site.
There is no camping allowed at this site but there are numeroues motels in Westport and there is camping near by at Twin Harbors State Park.
Sanitary facilities are available on-site.
There is a boat launch at the south end of the boat basin.
Beach information last updated: July 16, 2010 @ 2:23pm
Copalis/Twin Harbors/Westport Boat Basin
For individual beach information, including harvesting seasons, click on the yellow squiggles below.
Yellow map areas (links) identify approximate public property boundaries and should not be considered legal property boundaries. Many of these public beaches have no upland entrance and must be accessed by boat. Please respect adjacent private property.
This map is provided for informational purposes only. The accuracy of this map is not guaranteed.


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How to Solve 9 Sleep Problems
Expert advice for anyone who tosses and turns at night.
The Night Waker
Her challenge: After a stressful breakup two years ago, Meredith Crowell, 40, a single real estate property manager and yoga instructor from Boulder, Colorado, would wake up in the middle of the night filled with sadness and anxiety. But even after she felt better emotionally, the sleep troubles continued. Although she typically falls asleep easily around 10:30 p.m., she is wide awake three or four hours later. She falls back into a fitful sleep, then gets up around 6 a.m. to begin her day. "I never wake feeling well rested, because it feels like I don't get more than about four hours of truly deep sleep," she says. To no avail, Meredith has tried myriad remedies―warm baths, hot milk, a glass of wine before bed, no food before bed, relaxation techniques, and prescription and homeopathic medicines. She took a prescription medication, but that didn't give her more than four hours of sleep. She even tried taking the medication when she woke in the middle of the night, but that left her too groggy in the morning.Expert advice: "The good news is that Meredith's insomnia seems to have a clear precipitant―the breakup," says sleep-medicine specialist David Neubauer, M.D., a sleep-medicine specialist and an associate director of the Johns Hopkins Sleep Disorders Center, in Baltimore. Neubauer calls her situation "conditioned arousal," which, he says, is common. "Her sleep problems may have been initially caused by an external trigger, but over time the sleep problems become self-propagating. Eventually she became conditioned to become anxious about her sleep." Some things that might help:
- Cognitive behavioral therapy (CBT) is often used in cases like this, and the experts agree that it could help Meredith. "CBT aims to stop the behaviors
that are perpetuating the insomnia," says Susie Esthera, M.D., a specialist in sleep-disorder medicine at Charlotte Eye, Ear,
Nose, and Throat Associates, in Charlotte, North Carolina, and the president-elect of the American Academy of Sleep Medicine.
Typically, a therapist will work with a patient for four to eight weeks―in sessions that last from 30 minutes to two hours―to
assess, diagnose, and treat the underlying problem, such as relationship worries. The therapist will teach the patient things
like progressive-relaxation techniques and point out actions that are getting in the way of deep sleep, such as rehashing
conversations that occurred earlier in the day. (To find a therapist, go to the website of the National Association of Cognitive
Behavioral Therapists, at nacbt.org.)
- Acupuncture. "Acupuncture may help reduce her anxiety and induce deeper sleep," says Rubin Naiman, Ph.D., the director of sleep programs
at the Miraval Resort, in Tucson.
- Avoiding wine. "There is a notion that alcohol will help you sleep," says Neubauer. "And while it often does help you fall asleep quicker,
your sleep will be more disrupted."
- Accepting some awakenings. The experts stress that nighttime awakenings are perfectly normal―much more normal, in fact, than the elusive solid eight hours people think they should be getting. Most people will roll over and go back to sleep, but those with insomnia become conditioned to feel anxious when they awake during the night. "You need to accept that you will arouse some, so reassure yourself in the middle of the night that nothing catastrophic will happen if you are awake for a while," says Esther. To that end, she suggests keeping the glaring electric clock off the bedside table. "Clock watching will only increase your anxiety about being awake," Esther says.
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Zoo's cheetah cubs get first health check
July 13, 2011 - 03:59 pm
The five cheetah cubs were born at the National Zoo had their first exam on Tuesday and vets say the cubs are healthy and thriving. The six-week-old cubs each weigh between 4 and 5 pounds and are growing quickly, the zoo stated.
They also got their first vaccinations. As evident in the pictures, they looked adorable.
The cubs were born at Smithsonian Conservation Biology Institute in Front Royal on May 28.
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It was zero when we left at 8 am for the ski trails through our woods. That didn't stop us from having a great time. Our golden retreiver, Nikki, thought she'd try it. Indy, our border collie mix, looked like she wanted to be next.
Cross-country in Laurens
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Kids on a train
Jungles & Beaches - Family Holiday (FIT)
Enjoy walking, elephant riding and bamboo rafting; see the contrast of ancient and modern cities, temples and markets and relax on the tropical island of Koh Samet. Independent family trips available.
Animal, Bangkok, Beach, Bridge Over The River Kwai, Classic Thailand, Cycle, Happy, Indochina, Jungle, Kids, Local Store, Mixed Activity, Skyline, Smile, Sunset, Teenage Departures, Thailand, Tropical Island, Walking And Trekking, Wildlife
Jungles & Beaches (private Departure Family Holiday) (LFT)
Walking, elephant riding and bamboo rafting. Ancient and modern cities, temples, markets and history. Relaxing finale on the tropical island of Koh Samet.