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recipe reviews for:
"These spicy ham and cheese squares are a great appetizer for your next party. Ham, pepperoni, salami, Swiss cheese, and provolone cheese are sandwiched between crescent roll dough and baked to perfection."
Cooking Level: Expert
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Cooking Level: Intermediate
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you'll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Ham and melted Swiss combine with a tangy spread on soft party rolls.
Hot ham and Swiss sandwiches with a tangy horseradish mustard dressing.
These easy and tasty little sliders are perfect for game day.


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US aviation regulators ordered a wide review of Boeing's latest passenger jet, the 787 Dreamliner, citing "concern" over a spate of technical problems in recent weeks.Regulators said the 787 remained safe to fly but a thorough examination was needed to identify the root cause of the problems including a fire on a parked 787 on Monday."There are concerns about recent events involving the Boeing 787. That is why today we are conducting a comprehensive review," Transportation Secretary Ray LaHood told a news conference.The review will put an emphasis on the 787's advanced electrical systems and cover their design, manufacture and assembly, the Federal Aviation Administration said.The move comes on top of a separate probe by US safety investigators into a battery fire which caused "serious damage" to an empty Japan Airlines 787 jet at Boston airport on Monday.Adding to incidents that have tested confidence in the world's first mainly carbon-composite airliner, the jet suffered a cracked cockpit window and an oil leak on separate flights in Japan on Friday.The 787 is Boeing's newest jet and uses new technology to cut the fuel cost for operating the plane by 20 percent.Each lightweight jet has a list price of USD$207 million. Airlines are pleased with the savings, and have so far given the plane their approval, both by ordering more than 800 jets and mostly sticking by it through the current spate of troubles.But Boeing already is far over its budget and more than three years behind schedule in delivering the 787.The wide-ranging review has the potential to be a setback to Boeing, especially if it leads to a costly design change.It is also a significant test for the recently-appointed chief executive of Boeing's commercial planes division, Ray Conner, who also attended Friday's Washington news conference.Conner, who was previously Boeing's commercial sales chief, said the company was committed to making the plane as reliable as possible and that its backup systems had been working well.The Federal Aviation Administration wants to maintain public confidence in the Dreamliner, FAA Administrator Michael Huerta said.LaHood said he would not hesitate to fly on a 787 himself.BOEING CONFIDENCEA growing media storm about the 787 problems echoes global publicity a year ago over wing cracks on the A380 superjumbo, built by Boeing's European rival Airbus (EAD.PA).The A380 has also been deemed safe to fly and few airlines have reported a dip in bookings, but the problems are expected to end up costing Airbus up to EUR€500 million in repairs.In both cases, everyday glitches have been swept up in the wider storm of publicity and attracted unusual attention, along with more serious problems."I can't think of any similar investigations, but apart from the battery fire, all the other things we have seen are 'so what?'" Paul Hayes, safety director at aviation consultancy Ascend, said of the FAA review.The 787 made its first commercial flight in late-2011 after a series of production delays put deliveries more than three years behind schedule. By the end of last year, Boeing had sold 848. It now has 50 in service.Conner said the recent issues had not been caused by either outsourcing production or boosting it too quickly."We have complete confidence in the 787 and so do our customers," he said.
The 787 makes extensive use of electrical components to perform tasks previously carried out by heavier equipment such as hydraulics.In India - where state-owned Air India has taken delivery of six 787s and has more on order - a senior official at the aviation regulator said there was concern at the recent spate of problems.The Directorate General of Civil Aviation has not ordered any checks for now, but is waiting for a safety report on Monday's fire from the US National Transportation Safety Board, the official said. Source: Reuters
Gravity always wins!

subset: commoncrawl


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Results 1 to 2 of 2
- 12-06-2012, 11:12 AM Thread Author #1
Verizon Galaxy S3 +Cash + Accessories for Verizon Galaxy Note 2
Item Description : I have a mint Galaxy S3, pebble blue 16GB that I'd like to trade for a Galaxy Note 2. I'm willing to sweeten the deal with cash and a sweet desktop charger and spare battery.
Price : Negotiable
Condition : Excellent
Includes : GS3, pebble blue, 16GB, orginial box with all included accessories, desktop battery charger (OEM), spare battery (OEM), case.
Item Location : Virginia
Shipping Details : I'll pay shipping
Payment Options : Paypal
Contact Info : PM me
Additional Info:
Photos: upon request - 12-06-2012, 07:28 PM #2
Re: Verizon Galaxy S3 +Cash + Accessories for Verizon Galaxy Note 2
You and me both man...
I think in time people who think it's too big but are out of their return Window may be willing to trade.
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Secret Intelligence
Blessings in Disguise
Concealing itself with a squirt of ink, the octopus makes a cloud which if seen from far enough away looks like a revelation. Alec Guinness's autobiography has been a big hit in his native country. The British value their actor-knights so highly that they bought even Lord Olivier's autobiography, an obvious attempt to entangle the curious reader in the outer defenses and leave him there to die of boredom. By turning on the charm instead of the electrified fence, Guinness makes himself even less accessible in his book. He comes out of it as a regular guy, just like you and me but with a measure of acting talent, and he writes well enough to make this fantasy sound plausible. Blessings in Disguise is a heartwarming document, a reassuring pledge of sincerity, like the newspaper which the con man asks you to look after for him until he comes back again with your fifty dollars.
Great deceivers don't lie, they merely omit. There is no telling how much of his life story Guinness has left out. But there is a suspect docility about what he has left in. This is the tale of how life happened to a nondescript. Broke and unknown in a furnished room, he learns from the great at the Old Vic during the mid-Thirties, makes his name, does his bit in the Royal Navy during the war, becomes a film star more by luck than judgment, receives high honor by a fluke, and winds up shyly blinking in the effulgence of his own apotheosis. One has had so much good fortune.
The reader might need to remind himself that the real Alec Guinness has imposed himself with a success made only more brilliant by the fact that he seemed so unimposing. Whereas the other British stage stars asserted their individual styles with a verve that cried out for comment, Guinness offered little that a critic could pin down. Olivier prowled and yelped, Richardson boomed and lurched, Gielgud made mellow music. Guinness remembers in this book that the only time a critic praised him for making music on the stage, another critic accused him of having no music at all. Guinness forgets to mention that he first pointed out this favorite moment of critical self-cancellation in his contribution to a little symposium called An Experience of Critics more than thirty years ago. He was always, and rightly, pleased with his personal enigma. His colorlessness was his characteristic. On stage he used it to hold his own against those who dazzled, and on screen he used it to leave them standing—or, rather, prowling, lurching, and making music.
There is no denying that Guinness could never have equaled the nectarine sonority of Gielgud's speeches in Chimes at Midnight or been as weirdly adorable as Richardson in Greystoke. Nor is there any doubt that Olivier, besides being responsible for directing at least two of the greatest Shakespeare films, is far and away the most gifted …


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What's For Dinner? Part L!
We're making it to 200 rather quickly now, it seems - so it's time to head over to Thread 51 here:
First, thanks to all of you for your kind words about the untimely death of my beloved kitty; we're still in a bit of shock. The day after, though, I found much solace by curling up with my laptop and CH (and not getting any work done). What a warm and supportive community this is, particularly this HC one.
So last night was DH's birthday dinner, and I cooked just what he had requested (what he *always* requests on his birthday): Veal parm, eggplant parm, grilled Italian sausages, angel hair tossed w/OO, fresh basil, pine nuts, a big green salad, and a carrot-orange cake (will post on another thread). I had planned to invite a few friends over and prepare an appetizer and a pitcher of Negronis. But he had told me throughout the week that he wasn't sure he could handle being pleasant and social (and would be mortified to get "emotional" in front of guests; me, I'd bawl shamelessly), so I never extended the invitation. So last night, we sat across from each other, two large baking dishes, a plate of sausages, a bowl of pasta and one of salad between us. We laughed at ourselves. We ate. And then we bawled, and I was sorry we hadn't asked our friends over. And then we had cake. DH was very pleased with his tiny new IPOD (I had bought him a fancy bottle of Rye whisky for making his Sazeracs and Manhattans, before he convinced me he *must* have this new Apple product: he is hopelessly techie-collegiate in his toy tastes, so I'm saving the Rye for Christmas).
Don't need to tell you what we'll be having for the next few days.
On a much more upbeat note, I have in my posession six pounds of fresh chanterelles! And two of fresh (Oregon) porcini, which I cooked yesterday as they were aging. I skipped FM today, and I'm about to start cleaning and prepping the chanterelles for the freezer.
Guiness beef stew with carrots and pearl onions and soda bread, honey. The weatherg-ds have gone on a vaycay, and it actually feels like Fall here in the good ol' SF EB. After a week of pure hell.
Upcoming ....... corn on the cob, slow roast belly pork, roast spuds, roast carrots, saute cabbage (with juniper & gin). Dessert - raspberries & cream.
Now, I must rush - I smell the smell of baking coming from the kitchen which evidences the appearance of this week's cake made by the fair hands of my one true love. I gather 'tis to be pineapple upside cake. Bring it on, baby.
GF is in Oakland/SF for a wedding, and I'm still feeling cruddy, so wanted something comforting and simple. Ended up with stir-fried udon with loads of roughly chopped garlic, some minced ginger, scallions, bok choy, cremini, thai bird chiles, soy sauce, white wine vinegar, and sesame oil. Added some stock and cooked down to a glaze. Sprinkled on a generous amount of shichimi at the table (OK, on the couch).
I've been on a soup/stew kick this entire week and the fact that it's rained here since Monday night was what inspired me to do it. The temp has dropped & I need a boat to get out of my yard; everything is under water including my garden so I probably won't get any of the greens, etc I just planted a couple of weeks ago....sigh...enough of the ranting...I had a ham panani & broccoli cheddar soup for dinner. My pooch had steamed flounder & 1/4 of an apple. I had a plum for dessert. Okay, let's hear it....
re: Cherylptw
Ooh, are you east coast? The weather there has been disturbing. The soup and sandwich are classic medicine for an overly-pecked roof. When I read your dogs menu, an unbidden image of a dog with a napkin neatly tied around his neck flashed across my mind. I'll bet your dog has lovely table manners.
re: onceadaylily
Yeh people, don't you all know by now that Yoki gets whatever she wants? LOL!!! Ok, Ok, I know I spoil the dog, everyone knows I spoil the dog...my kids always joke about me cooking her special meals. I also know I probably shouldn't give her most of what she gets BUT (and this is just so I can justify my actions, by the way) she is my constant companion & guard dog...the girl could be dead sleep & snoring (yep, she does) laying on her back & hind legs up and if she hears a car or any noise a mile down the road, I'm alerted instantly.
Could be a double edged sword, I admit but we've been together for almost 7 years and now that the kids are gone, it's just me & her, babe...so how can I not spoil her when she looks at me with those beautiful brown eyes? I'm guilty! I wish I could get her to get up on the chair like that but she will let me put the napkin around her neck and sit at attention at my feet so she doesn't miss out (lol)...
Yep, I'm on the east coast; upon inspection of the grounds today (as the water just receeded enough for me to access the yard fully) I found that some of the seedlings that were sprouting before the storm are still hanging on but it looks as if I lost my green beans and some squash plants, so far. Oh, and the deep freezer which is under the carport in the backyard was out but everything was still frozen solid and I switched outlets so I was lucky this time.
re: Cherylptw
I completely understand!. We've had Rusty (our cocker) for over 13 years and I don't know what I would do without him. He even helped the police catch a bank robber once that somehow jumped our back fence and was hiding under our deck! My hero! Mostly he sits in the window and lets me know if somebody is trespassing on "his" street. And he'll eat anything! Loves his cantaloupe for breakfast, along with some sliced hot dogs. It doesn't matter what I make, bless his heart, he will eat it and never complain. He's a momma's boy. Oh, and he snores too!
re: boyzoma
It's amazing how much animals are like people...someone told me recently that I turned my dog into a human & that she thinks she's a person...I admit, I talk to her like anyone else & she understands what I'm saying so that's about right.. There's not much Yoki won't eat either...she's the first dog I've had that will eat a salad, all kinds of cooked veggies, including collards and we have to have some type of fruit after dinner. Sigh...you gotta love them!
Well, I've been marinating two large b/s chicken breasts in olive oil, fresh orange juice, pressed garlic and fresh rosemary. Plan to grill those, and make a dressing for over them at the table with more olive oil, fresh orange juice. zest, garlic and chopped green olives. Serving them over some baby spinach. Alongside some couscous with more chopped green olives and toasted almonds. And steamed green beans with some of the orange dressing. Sounds a little summery I know, but we are still experience hot weather, with humidity and thunderstorms that we are just not used to in SoCal, so it seems appropo. Ice cream cones for the boys, and pinot grigio for mama.
ugh bad day, came home upset over family issues, had planned to go grocery shopping for tonight's meal (korean bbq-style beef) tomorrow's meal (castelvetrano and garlic braised chicken from recent michael bauer review of a local restaurant) and Sunday's picnic (muffalettas) but told boyfriend all i wanted to do was lay down and cry. what did he do? he fed me. made a beautiful tapas plate of toasted ciabatta with havarti, membrillo and spanish chorizo. and once i'd wolfed that down (no amount of anger or sorrow ever dampens my appetite, it seems), he "whipped up" deviled eggs with hollandaise sauce and bacon! how lucky am i? i feel much better.
re: rinkatink888
Tonight was sausage and peppers with a hefty dollop of homemade ricotta cheese on top. I actually "ruined" this batch of ricotta by forgetting about it and boiling the curd, but even though it's too tough to eat on its own it tastes pretty good when it gets mixed with all the juices from the sausage and peppers.
So heartbreaking all of this sad cat news on the board.
I am still recovering from a horrid cold and my husband woke up this morning with a scratchy throat. London is so cold and rainy and dreary. So, we had a quick spicy black bean soup with corn and tomatoes with some cheddar and salsa and some cornbread. I also have some rice pudding with maple syrup and the last minute impulse addition of prunes in the oven which will be a nice dessert.
We're having a funny few days. Got back from Cyprus on Wednesday night. Ate out every night but two of the fortnight. The cat lovers amongst you would love Cyprus - place is overun with generally very cute feral ones.Personally, I'm less than keen having them sit next to me in restaurants waiting for idiot tourists to feed them.
Last night - keema & peas out of the freezer, topped up with a dhal, sag aloo and naan bread from the supermarket.
Tonight - pizza & salad. Simples (and nothing like the restaurant food we've been eating - amongst the 10 restaurant meal, there were four fantastiuc mezes).
Next week, it's back to eating out for three nights. The city at the centre of our metro area has its food & drink festival and we're going to a number of "events". Including a hands-on cookery demonstration at one of the area's top Indian restaurants - we get to eat what we cook, as well as what the chef cooks. But I'm hoping to pick up some tips for hoem cooking - particularly interested in increasing our range of south asian vegetarian dishes.
I've been hemming and hawing about dinner tonight, but the rain has FINALLY started, and the cool weather has FINALLY started to come in. The canned pumpkin thread (that started last year, I think, when canned pumpkin was scarce due to a poor harvest), was revived, and I had posted that I had seen a huge pallet of Libby's pure pumpkin at BJ's Wholesale Club.
That got me craving something pumpkiny. Could have been pumpkin-cranberry bread. Could have been pumpkin cookies. But I'm going with a savory dish - pasta with pumpkin and sausage. A quick Google came up with this recipe that I'll cut in half so I'm not left with a gazillion leftovers:
A small salad alongside, and it's an easy dinner. And hopefully a tasty one!
re: mamachef
You're trying to kill me, aren't you? :-) Pumpkin, gruyere, emmentaler, AND cream? I'm one person, mamachef - I'd never be able to eat it all!
But I do have to say I *love* the little-kid-in-the-back-of-the-class-with-the-answer "Oooooh ooooh ooooh"! I can just see you waving your hand wildly hoping the teacher will call on you. ;-)
re: LindaWhit
A review - this was VERY tasty! I cut everything in half except the pasta - probably used 1/3 of the penne.
Also added a healthy 1/4 tsp. of Aleppo pepper to the spice mixture that gave it a nice bite. Splitting the sausage between sweet and hot Italian sausage would also do the same thing.
It's a keeper.
Need to lighten up in the food department tonight and am planning baked halibut with herbs, zest and lemon juice, steamed new potatoes and something very green, like probably a salad. What brought the halibut to mind was hearing an old friend's story of the fish she purchased on Friday, which somehow disappeared when she unpacked the groceries. Well. She found it Monday after a weekend of insane record-breaking heat here (again.) In her car. Of course. Tucked neatly under the front passenger's seat, and already baked for her. Brings new meaning to "Manifold Destiny."
Sad day at ours yesterday - and a terrible week for our pets it would seem - our 15-yr-old girl Maine Coon, Emily, had to be put to sleep. Her decline was very swift, four or five days. Was just going to warm up brisket but my husband suggested I cook, knowing it helps in such situations. Fucshia Dunlop's ma po doufu and the cucumber salad were nice to put together (despite smoke alarm going off 2x when toasting the huajiao) and went down smoothly.
re: buttertart
Oh, I'm sorry. I'll bet she had a very good life with you. And how sweet of your husband to encourage you to get into the kitchen.
How was the Dunlop recipe? Did you use a pre-ground sausage, or was there a particular cut ground for it? I've been thinking about making this dish.
re: onceadaylily
It calls for ground beef, actually - I used medium-fatty ground pork (they sell 3 grades at the butcher I patronize in Chinatown). Her recipes are perfection, the food tastes the way it does in China.
I don't think she (Em) ever once ate anything else than kitty food - or showed any interest in people food whatsoever!
re: buttertart
Ugh. Sorry to hear that, buttertart. And Maine Coons are such especially sweet beauties, in my experience. I've always found the best way to fill that void is a furry little kitten or bouncing puppy----after a respectful mourning period of course.
Buying Dunlop this weekend, and that ma po doufu is first on the list.
re: mamachef
Moi? Never made the stuff, only eaten it in restaurants, which is why I'm so amped to try the Dunlop version that has received much praise here and elsewhere. I'll certainly post ingredients and props later this weekend if the Dunlop is as heavenly as reported. Sorry I can't be more helpful.
re: mamachef
FD's recipe, paraphrased:
1 lb firm tofu cut in 1 in cubes and left to steep in hot salted water, 1 tsp Sichuan pepper roasted and crushed, 6 oz ground pork or beef, 2 1/2 tb chili bean sauce, 1 tb rinsed fermented black beans, chopped,1 cup chicken stock (I cheated with Knorr broth powder), 2 tsp soy sauce, 3 small leeks or a bunch of scallions, thinly sliced at steep diagonal and washed well (especially if they're leeks), 4 tb cornstarch in 6 tb cold water.
Cook the meat over high heat until browned. Add the chili bean sauce, the black beans, stir well, let cook a min or so. Drain and add the tofu, stir gently to combine, trying not to break up the tofu too much. Pour in the stock and simmer for a few mins. Put in the leek/onion, stir up, thicken with the cornstarch slurry (you won't need it all, stop when the sauce coats things nicely but isn't gloopy). Top with the Sichuan pepper. Serve. If you're as handy with kuaizi (chopsticks) as my man is, eat it with chopsticks. I like to eat it with a Chinese porcelain soup spoon.
Can add cayenne/Chinese chili powder with the chili bean sauce (I added 1/2 tsp of one I got in a cellophane packet labeled "Chinese crunch chili" - sort of beige-y colored and hot as the hinges of Hades).
PS I almost always buy Chinese condiments made in Taiwan, because I lived there for a couple of years and prefer them. The brand to look out for is Kimlan - their soy sauce is great as is their chili bean sauce (and rice vinegar). Also got a gorgeous and cheap lightish-colored but very flavorful and fragrant sesame oil from there, Evergreen brand, last weekend.-
re: buttertart
my duuuude is as handy with kuaizi as the next, thanks to years of service in the Orient. Thank you for the recipe, honey. One of his great enjoyments is watching me struggle with them. Cheap date, right? Oh, one more question? Isn't Ma Po Doufu translated as "pockmarked lady's tofu?"
Herbed skillet souffle, from Jerry Traunfeld's *The Herbal Kitchen.* (Using gruyere, tarragon, and chives from the chive window container.) A side of peeled ozette fingerlings and nantes carrots peeled and shaped into...what are those little torpedos called like you used to get in old-school steakhouses? Those. Anyway, the potatoes and carrots roasted fairly low with some butter, covered. Might dump the veggies on some lightly dressed arugula from the farmers' market. Still working on it (late hours for the gf tonight), so we shall see how it all turns out.
Our water was turned off again yesterday. There was a knock at the door at eight-something-damn-a-m to let us know they were 'about to turn it off'. I had hair that looked like I'd just recovered from the flu, and a kitchen full of dishes from a late dinner, so I was a bit put off by the lack of water with five minutes notice. Eleven hours later, the plumber left the premises. We order Philly cheese steaks for dinner, and I gave an unladylike gesture to the dirty kitchen as I went to bed.
Today we didn't have much time to cook, after playing catch-up with hygiene, housework and errands, but managed to make a bread that I don't want to call a pizza, despite the fact that we called it a pizza as we were preparing and eating it. We split a pizza (store-bought dough, Mama Mia's) that we brushed with olive oil, smeared (lightly) with fresh salsa, covered in queso blanco, spinkled with diced jalepeno and some crushed ripe olives (from the deli), a few beers, a side of fried corn, and called it a day.
Tomorrow's meal will be better. I am making beef shanks for the first time, and welcome any tips or recipes for the braise. Wine or broth? Stove or oven? I'm looking for optimal cooking of the marrow. Okay, and the beef.
re: onceadaylily
BF just made these for me last week: http://www.foodnetwork.com/recipes/em...
he just did a google search to find what ingredients he had on hand. didn't use celery, and added some sumac. his tip is to make sure your shanks stay flat on the pan, not on top of each other, and dont turn them over, so you don't lose your marrow. they were scrumptious.-
re: mariacarmen
Thank you! I thought it was either you or Christina, and was going to check the last thread. There are so many recipes out there, and I forgot to add tomato-or-no to my query list. But don't flip them to brown on each side?
When I took the shanks from the cart, the boyfriend said, "I call marrow!" I glared, and said, "There are four! We have enough for everybody!" So, I don't want to lose the marrow.
re: mariacarmen
No, not too late, and thank you. I got caught up in a project today, and the boyfriend (picking up the wine I meant to get this morning) was two hours late getting home, so I threw together a quick pasta salad. I've never done shanks before, and I really wanted both the wine and the time for it, to be just right. I'll make sure not to rush the pan with the sear.
re: onceadaylily
Ugh on the water shutoff - I think I would have done the same gesture as you. :-) And who cares that the landlord is a Quaker. He has a responsibility to his tenants, and he's not keeping up his end of the bargain. He's not being much of a Friend, that's for sure, when it comes to integrity.
As for your beef shanks, wine AND beef stock. :-) And either oven or stovetop will work. Enjoy!
re: LindaWhit
I've settled on the stove top, so I can better keep an eye on things. I've decided to serve it with roasted garlic mashed potatoes (skin on, since they're new potatoes in very good condition) and braised cabbage. The bread will the other round of pizza dough, dressed with herbs, olives, and olive oil. I'm thinking about re-shaping the dough so that it's a bit thicker. It's pliable enough enough, I think.
re: marietinn
goodness, it appears to be going around - a close friend of mine lost his job today as well. i'm sorry to hear that it happened to you too. i suspect there are going to be a lot of very well-fed people in our respective lives in the coming weeks...as long as they pitch in for the ingredients ;)
re: goodhealthgourmet
So sorry to hear about your job GHG & marietinn. Welcome to the club. I lost mine last year when they cut 500 of us and am still looking for another job. But on the upside, DH says I have been making a lot of new and interesting dishes since I have more time to research and cook. (And yes, we have gained some weight)
re: Cherylptw
thanks to all of you for the kind words, and i'm sorry to hear that so many of my beloved fellow CHers are in the same boat. fortunately i already have some promising leads and an offer for a part-time consulting gig, and this may also prove to be the kick in the ass i needed to finish my business plan and find investors...we'll see.
in the meantime, i hope we all find steady work SOON, and enjoy a wealth of delicious results from our extra hours in the kitchen along the way ;)
Leftover grilled quail and an absolutely delicious saute of flageolet, cranberry and butter beans with fresh peas, spinach and chanterelles.
Wish I could take the credit for it (-actually I'm just glad to get to eat it) but it was from a catering gig a couple days ago.
Why don't I buy quail more often? It's wonderful tasting and has built in portion control! -
roasted butternut squash with butter and brown sugar. whole chicken cut in pieces, browned in butter and olive oil, browned onions, whole porcini mushrooms, sage sauteed in butter, 6 huge whole garlic cloves, in a braise of sherry, white wine and a little chicken stock, few more sage leaves ... smells good, we'll see....
re: eight_inch_pestle
haha- like that, take it as a compliment.
i only got to taste it because i made it for the old folks, and was leaving to go home to have dinner with the BF, which dinner was taqueria-purchased tacos. oh well. parents loved the meal, esp. my mom, who hasn't been able to eat chicken for like six months. she asked for seconds before she even finished the first (teaspoonful)! but now i can (try to) recreate it for me and the BF. maybe this weekend. Although, i'm dying to make this: http://articles.sfgate.com/2010-09-12... Had planned to do this saturday, then left the marcona almonds i bought at my parents'. phooey. maybe i'll find them somewhere nearby. -
re: eight_inch_pestle
would never have taken it as untoward! and i like the way OADL's mind works.
what is it about butchers, anyway - is it being around all that meat all day? they are the, er, most "interested" men of any profession i've ever seen. it's like someone locked them up all day long with testosterone levels bouncing off the walls! No offense to any butchers out there!!
re: mariacarmen
When I came back to the deli, where the boyfriend was minding the cart as he debated cheese, and put my armful of meat down, he asked, "Did you get some good stuff, baby?" I kept a straight face as I said, "Why? Do you need anything else? Because I can go back, I can get more. Do you? Need anything? Because I can go back." Because I find a thirty-something, burly, Cuban butcher who made me say 'beef shanks' twice, to be a interesting addition to my day.
I worked in a grocery for a year before I was even twenty-one, and the butchers were the guys you wanted to take your breaks with. I guess when you're wrist-deep in flesh and blood all day, for the sake of sustenance, you tend to be a little earthier, and a hell of a lot more irreverent than most.
I've taken some of the Tunisian Za'atar rub I got from a Tennessee gourmet store's going-out-of-business sale from a post elsewhere on CH and used it on a Frankenchicken breast after schmearing it with some olive oil. I added some additional ground sumac to the mix, and also added a 1/4 tsp. of Aleppo pepper to the mix. It's roasting in the convection oven until the skin is crispy and the chicken is done. Sides will be basmati rice and steamed asparagus.
re: onceadaylily
I liked it! I did add a bit more ground sumac and the Aleppo pepper, as I noted, and I think that helped punch it up a bit.
The ingredient list (in order) is: Mediterranean sumac, crushed marjoram-oregano blend, and lightly toasted sesame seeds. Interestingly, NO thyme in this blend.
re: LindaWhit
Interesting about the thyme. I was just poking through my Lebanese cookbook, and there is a recipe for thyme za'tar that is actually just seasoned and pickled stalks of thyme. I can't imagine snacking on pickled thyme. I'll likely go with a blend that depends on either oregano or basil, as dried thyme always tastes a bit off to me (love fresh though).
Last night we were in need of comfort food, DH especially because he did something especially dear: after finding our beloved, dear sweet kitty dead in his favorite lounging space under a tree a few evenings ago, apparently attacked, he gathered him up and buried him so I wouldn't have to see him. Neither of us could eat the first night, but last night I made one of DH's favorites: French Farmhouse Chicken in Vinegar Sauce (a Saveur recipe) which we had with mashed potatoes and brussels sprouts "caramelized" in butter and cream w/lemon zest. And wine.
Tonight, we'll have the leftovers, this time w/egg noodles, and a spinach-avocado-bacon salad as I turn my focus toward DH's b-day dinner tomorrow.
re: nomadchowwoman
Oh, no! ncw, I'm so SO sorry about your poor sweet kitty! It's always so tough to lose a family pet, but even worse in that way, I feel. {{{{Hugs}}}} to you and Mr. NCW. I do hope the dinner and wine helped a bit (although I suspect it didn't...sometimes even wonderful food can't heal the hurt).
I've been all over the place recommending long-cooked slow simmered green beans with bacon and cubed white potatoes, and that is exactly what's for dinner this evening; shot of vinegar and hot sauce in mine, with cornbread and some sliced cold ham. : )
re: mamachef
Every time I've seen you post about this, I get nostalgic. My grandmother made these a lot, and they were sooo delicious. I still make them this way, and this is one of the three or four things my sister cooks--she brought me some a few days ago--and Sis's come closest to tasting like Ma-Mere's. My sister is funny--she pretty much hates to cook and hardly ever does, but her green beans, her pork chops, and her red beans (that about covers it), are all delicious; always come out better than mine.
It's been a crazy week, so I am posting very early today, since we have a back to school night tonight. Tuesday I made the roast tri tip, since I defrosted one, so we had that with some baked potatoes, and a spinach salad. Had to be easy since it was still hot, and I was glad that the ovens didn't heat up the house too much.
Last night was leftovers of said tri tip, with some corn off the cob, more spinach, more potatoes. Tonight is up in the air, since we'll have a babysitter while we go off to school for a couple of hours.
And I am looking at a recipe for rosemary orange chicken breasts, that I have all the ingredients for, except it makes a stuffing for under the skin and I have boneless skinless breasts thawed out, so somehow I need to adapt that to those. May or may not grill them, just depends how hot and humid it is.
Home with a sore throat and woozy head today.
Found a chicken carcass in the freezer, threw it in a pot with a head of garlic, onion, couple of carrots, celery and bay leaves. That will make the stock for chicken soup with orzo for my dinner tonight.
Love those rotisserie carcass' frozen, just for times like these. -
It's been raining cats, dogs, horses, guinea pigs, etc. all day and is expected to go on through tomorrow...we needed the rain but enough already! Leftover veal stew for dinner with a salad....nutella will be slathered over something later or maybe just eaten off a spoon depending on my craving at the moment.
Minced rice cake, beef short rib meat, and pork seasoned with asian pear, onion, garlic, maesil-cha (plum tea concentrate), rice vinegar, and ground black pepper.
Formed into bars and pan fried with a final brushing of Yujang (sweet seasoned sauce) for glaze.-
re: JungMann
Rice cake is a traditional ingredient that most contemporary recipes leave out.
It adds bits of rice cake chewiness, but it was probably included more as a digestive aid for royals with digestive issues.
Many contemporary recipes also use ground beef instead of minced beef rib meat, and so have a bit different taste.
Tonight's dinner will be my grandmother's version of pigs in a blanket. Strips of round steak pounded thin with a strip of bacon laid on top then rolled up with the bacon inside and secured with a toothpick. These are browned well and then simmered with S&P, fresh rosemary and thyme from the garden until fork tender. In addition, there will be potatoes and carrots which are cooked in with the meat towards the end. When all is done, a nice brown gravy will be made to pour over the meat and potatoes.
re: mariacarmen
JungMann - it does stay a little flaccid, but it does get cooked and the flavor is wonderful. I just use regular sliced, not thick.
Perilagu Khan - I suppose you could pre-cook a little to get a firmer texture. I do it the way my grandmother and mother did. Never thought about it. It is something you could try. If you do and it works well, let me know! I also use water and beef stock as it makes better gravy.
mariacarmen - yeah - the pig always get's them. Gotta love it.
re: Perilagu Khan
There isn't a written recipe. It's pretty much all in memory and as written above since I've made it for years and helped make it when I was little. The seasonings are just to taste. But the basics are to cut thin slices of round steak - just slightly thinner than the width of the bacon because when you pound it it will get wider and the bacon width will fit nicely once pounded. I also use 1/2 strip of bacon for each one so this also determines the length of each beef strip. Hope that helps.
Tonight is three-peppercorn Dijon meatballs with a green salad, probably consisting of iceberg, radishes, sliced mushrooms and some yellow Bell pepper.
Tonite I'm making spinach and crimini gnudi over roasted summer vegetables (eggplant, fire roasted peppers, garlic, zucchini) drizzled with a little balsamic and a side of burrata w/ baby arugula tossed with some lemon juice and oil.
I'm totally loaded with veg from my gardens and am enjoying every minute of it!
Beans con Todo. So delicious and fillings, yet not so heavy in this heat.
Topped it with grilled chicken and green salsa with lots of cilantro and onion.
Happy to have leftovers, this heat wave is killing me. Come on over Fall! We are so ready for you.-
re: ZoeZ
eek- good luck with your knee! hopefully someone will be cooking for you while you recupe. your salad sounds great-haven't used garbanzos in a salad in ages. As a teen, my favorite concoction was a salad made of garbanzos, diced cucumbers and diced muenster cheese, in an italian dressing (at that time it was Wishbone's, the kind that came with the herbs in a packet and a cruet to mix in your oil and vinegar!) your turkey burgers sound good too.
Adapted smitten kitchen's (www.smittenkitchen.com) baked chicken meatballs, adding pesto into the meatballs before baking instead of tomato paste, served with pesto linguini... the meatballs were very tender and flavorful. love this recipe - and the oldsters can easily chew them!
Whew, no more fever, chills or other unpleasantness. I feel like myself again . . . just in time to send the boyfriend off to work thoroughly doped up on cold and flu meds (and *no* kiss). Poor guy.
I think he needs pasta, so I'm making carbonara. I'll use fettuccine instead of spaghetti, and being stubbornly Midwestern, I'm using bacon instead of pancetta, and am adding BOTH peas and cream. A salad would be lovely, but it's been a week since the market, and much of the produce is gone, so I'll likely do a pan of roasted onions and carrots.
Day 15 of diet and exercise plan. I'm doing well, but really missing things like mashed potatoes, chips, pasta, chocolate, ice cream, chocolate, baked potatoes, Oreos...you get the idea. I'm not so much craving them anymore, but I just want them :)
But, I'm going to be a good girl and stick with the routine. Tonight I'm going to bake some split breasts the size of my head. I will rub them with a Latin-inspired spice mix consisting of cumin, coriander, pepper, garlic, salt, thyme, rosemary and maybe some lime zest. I also have some fresh broccoli that I desperately need to use up so that will simply be roasted with some garlic, salt, pepper and olive oil.
re: Phurstluv
PL, there's a difference between complex carbs and simple carbs, and i don't understand enough about how they interact with other foods, or what your body does or does not do to break them down, but that's what that's about. plants are carbs, but they're complex, so they have fiber and their sugars don't turn to fat as quickly when you eat them. i know i'm being way vague, and incredibly simplistic and unscientific, and i also know that a lot of people don't believe in low carb diets for a variety of reasons, but i do find it easier to lose if i'm keeing simple carbs (potatoes, rice, pasta, corn) at a minimum. i try not to cut anything out, because that's not realistic to maintain, but if i'm actually trying to lose weight, i'll try to eat less of those. and excercise, always exercise.
re: mariacarmen
You're not being vague so much as just intuitive. You eat, and your body responds, and as we age the response can be . . . louder, forcing us to listen. I have issues if I eat too much bread or pasta, and even more so now that I'm in my mid-thirties. I don't remember even noticing this in my twenties. I envy the people who don't experience this.
I picture my body encountering the green bean, and saying, "Why, thank you! That was very useful! Go, go, now, and be one with the world. Thank you for your time, now go spread your joyous health!" And then quickly turning around to the dumpling, and saying, "Ah, ah, ah, where are *you* going, you beautiful thing? You will stay with me FOREVER, no matter what the bloated-cranky-sleepy-gaining-weight girl says. You will stay here with me, and whisper to her of how you need your friends, the ravioli, the biscuit, the pound cake, and we will be so happy here together, all of us . . . forever. Oh, and don't get too attached to the broccoli, because he's just passing through. He's kind of boring anyway."
re: krisrishere
I envy your resolve. This time of year is so hard to stay away from the 'comfort' dinners. But I suspect you're getting to the point where the workout feels *good*, and maybe you're seeing the changes in energy level from that and a more conscious diet, and having more fun playing with herbs and spices.
Good for you!
As for myself - it's a burger night. I was actually CRAVING a burger last night, but was too exhausted after playing catch-up at work (after only 1 day out of the office!) to cook anything. So I scrounged last night and had some leftover veggies and mashed potatoes.
Tonight, however - it's a BOIGAH! :-D I'll toast an English muffin, and put a thin schmear of butter on both halves. A squirt of ketchup on the bottom half, topped by a medium-rare cheeseburger. The cheese will be a pat of herbed goat cheese, I think. We'll see if that's what I'm in the mood for when I get home.
Sides? Well, gotta have potato chips and probably a small salad tossed with maple-balsamic vinaigrette.
Trader Joe's Triple gingersnaps for dessert should have a burning desire to add to the calories consumed for the evening. :-)
re: LindaWhit
My day at the office was excruiatingly long. I had all I could do to reheat my Shrimp Scampi.... ugh!
But just now, I made one of my quickie desserts. Take a half of tortilla (8 inch), crease it in half, chop some walnuts, and a handful of extra dark, semi sweet choclat chips. Place choc chip and walnuts in the center and fold the tortilla on top of it, pressing the very edges with a fork. Take a pat of butter in a skillet, melt it and place tortilla on med heat and heat 2 minutes on each side, pressing down the egdes with a fork. Move to a plate and top with a scoop of vanilla ice cream........ aaahh, long and excruiating day almost forgotten. : ) -
re: LindaWhit
damn: I was craving a burger tonight too...but got home and the meat I'd taken out of the freezer and tossed into the fridge was still frozen solid. So I settled for an avocade/tomato salad and some scrambled eggs...sigh...oh well, it might have been healthier anyway. Burger tomorrow night! (DH is out of town). And desert both nights are pralines that I brought home from New Orleans. I love pralines, but only buy them in NOLA to keep from overdoing it :-)
re: janetofreno
Pralines - lord, I remember Mom doling them out in the car on the way back from Louisiana on a family vacation. She'd give my little sister and me ONE to split...and we were still bouncing off the car walls on our sugar high. :-)
Enjoy your burger tonight - a craving is a craving is a craving!


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Fast DeliveryPros: Despite what other reviews say i ordered at about 5:23 and had a email with code by 5:27 and it is a sunday... Cons: Nothing Did you find this review helpful? |
AWSUM DEAL!!!!Pros: Purchased 2 of these for $27ea....got 4800points for $54, way better deal online with NO TAX CHARGED -compared to a buy @ local store for same price of 4000points!!! Cons: 2nd purchase took more then 2days!!! Think it was because of the weekend!! Other Thoughts: I made a purchase for one of the codes at 1pm on a Friday and received emailed code within 1 hour.....the 2nd I purchased around 7pm that same nite and didn't receive until 2 days later on Monday @ 4am!! I dunno if it the business operation hours or because maybe the CreditCard seen double purchases and waited to confirm Inv# difference, but was kinda dissapointed!!! However, it's not like I "NEEDED" the points as I used them periodically for small things and i had already made the 1rst purchase earlier! 0 out of 1 people found this review helpful. Did you? |
Takes too long.Pros: No tax. Cons: You don't get the code right away. They say it can take up to an hour to process, but after 2.5 hours I got tired of waiting and canceled. Other Thoughts: Opted to purchase from another retailer and they gave me the code instantly on the confirmation page so I didn't even have to wait for an e-mail. It's not worth the wait here just to save 99 cents. 2 out of 3 people found this review helpful. Did you? |
Pros: simple to use Cons: none that I can see 1 out of 2 people found this review helpful. Did you? |
No CodePros: Unknown Cons: I still have not received my code after waiting 17 hours. I received the order confirmation email indicating that the code would be sent within an hour which obviously isn't accurate. I expected to be able to have the code to my little brother for Christmas morning to go with his new games, but that didn't happen. 1 out of 2 people found this review helpful. Did you? |
A really helpful reviewPros: I bought it. It worked. Cons: Takes several hours to recrive code. 1 out of 3 people found this review helpful. Did you? |


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Qigong is a mind/body, self-care practice from China. It coordinates gentle movement, relaxed breathing and meditation with self-massage to energize the body. Qigong translates as breath work or energy work – cultivating energy and storing it for body rejuvenation. "Through these various methods, Qi (energy) is accumulated and stored in the body, like filling a reservoir. Impure or polluted qi – the essence of disease- can also be cleansed and refined into pure, healing qi." (Kenneth Cohen)
What is Tai Chi Easy?
Five of the traditional Tai Chi movements make up Tai Chi Easy. They can be performed standing, sitting, and with advancement, combined with walking. Tai Chi Easy is simple and easy to learn. It consists of four methods to cultivate qi:
· Postural alignment and gentle movement
· Breath practice
· Self-applied massage
· Relaxation and meditation practices
Why Practice Qigong:
Who Practices Qigong:
Adults - "Qigong is the ideal exercise for adults wishing to improve overall health and increase energy. Instead of relentlessly pursuing a sculptured physique, people are chasing longevity, stress reduction and improved health through mind-body practices like Qigong." (New York Times, April 2007) Qigong helps to build core strength from the inside out.· Seniors – There is significant research documenting the wellness benefits of a regular Qigong/Tai Chi practice for seniors and rehabilitation patients. Qigong includes both active and gentle movements; it can be practiced standing, sitting, in a wheelchair and even lying down, making it ideal for the elderly.
· Athletes - Many athletes, including Olympic athletes practice Qigong before engaging in a particular sport to fine tune their focus and reduce performance anxiety.
· Children – Qigong helps calm and energize students, as well as improve health and reduce aggression. Teachers report various positive effects. Students seemed calmer, less agitated and more able to concentrate in class.


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News Archive
St. Cloud Police Squad Car Damaged After Pursuit, Suspect in Custody
Police say two vehicles, including a squad car, were significantly damaged after a St. Cloud man tried to flee police.
St. Cloud Police tried to pull over a vehicle driven by 21-year-old Daniel Thomas Stanger of St. Cloud on Wednesday around 4:30 p.m. The stop was in connection with an undercover narcotics purchase conducted by the Central Minnesota Violent Offenders Task Force.
According to the police report, Stanger refused to pull over and used several evasive moves to flee officers. After a few blocks, Stanger allegedly crashed into the front and side of a squad car that he was driving alongside of and spun around. The officer driving the squad car used it to push Stanger's vehicle into a convenience store driveway at 33rd Avenue North and 7th Street ending the pursuit.
Stanger was arrested without incident and is being held the Stearns County Jail on charges of fleeing a police officer in a motor vehicle.
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Craig Johnson
Managing Editor, Staffing Publications
Craig Johnson is Managing Editor of Staffing Industry Review and Staffing Industry Analysts Daily News. Johnson joined Staffing Industry Analysts in 2006. He has more than 17 years of experience as a journalist.
Recent Articles
Hiring Manager? Not at This Tech Giant
April 17, 2013
No-contact rules rank as a common complaint by staffing suppliers under managed service provider programs, but the practice at one technology giant casts a different light on the relationship between "hiring" and "manager."
Lottery Decides H-1B Visa Recipients
April 10, 2013
Staffing users may not get the H-1B visas they want this year. As of Friday, more petitions for H-1B visas have been received than are slots available.
EEOC Guidance Complicates Background Check Process
April 10, 2013
The U.S. Equal Employment Opportunity released new guidance last year over the use of background checks that led to confusion, but experts say background checks are still doable as long as firms remain within the rules.
EEOC background check guidance adds difficulty for staffing firms
April 5, 2013
- Revised guidance causing difficulties for staffing firms
- Change in rules aimed at "disparate impact" on some groups
- New, more complicated rules, make it harder to be compliant
Illinois: Use Licensed Labor Agencies or Face Fines
April 3, 2013
Companies contracting with day and temporary labor agencies for their staffing needs in Illinois must verify the suppliers are licensed by the state.
Firm to Pay in IC Case Despite Contract
April 3, 2013
A California trucking company must pay $107,802 in a case that shows some states continue to target IC misclassification and agreements with workers may not be enough to shield buyers from litigation.
Printing Company Repays Misclassified ICs
March 27, 2013
A printing company paid $31,863 in back wages to 69 employees after an investigation found that workers were improperly classified as independent contractors during a 90-day probationary period.
Proposed Legislation Could Deny H-1B Visas
March 27, 2013
Contingent workforce buyers using H-1B visa workers could be in for a rude shock. Legislation proposed by U.S. Senator Chuck Grassley, R-Iowa, could prohibit staffing firms from bringing in H-1B visa holders.
Growth Slows in U.S. Staffing Prices
March 20, 2013
Prices paid for staffing services in the U.S. rose in February from a year ago, but the increase was the lowest since March 2012, according to data released last week by the U.S. Bureau of Labor statistics.
Firms Seeking H-1Bs Could Be Out of Luck
March 20, 2013
Companies seeking H-1B temporary worker visas to bring skilled talent to the U.S. may be out of luck because of expected increase in demand.


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Nature's Way Lactase Formula -- 100 Capsules
I can eat cheese again!
I really like this product. I am extremely, I mean off the chart, lactose intolerant. When I take 3 of these capsules, I can eat pizza, bread, muffins and cheese again. Have not tried ice cream. That is next. I highly recommend this product. It is great to have that freedom again.
June 6, 2013
Close, but No Banana Ice Cream
I should start off by saying I'm a tough case. Lactose-free milk still gives me prioblems. As for this product, I can definitely tell a difference but it doesn't help me completely. I will try one other (more expensive) product before I decide if I will purchase this one again. The search continues.
May 31, 2013
Lactase for thoses deficient
High quality product I use for lactase deficiency. Taken when I eat soft cheese, cream and ice-cream in particular.
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great product
Its been years that I started being lactose intolerant and just a few months ago I was getting worst with lactose, I was getting to the point where i would just eat a piece of cheese or put dressing on my salad and i would get the runs for sure. Now when I know that I'm going to eat dairy I first drink 3 to 4 pills of Lactase Formula depending on the amount of dairy i consume, wait about 10min and I eat without worries. So now I never go out without my pills.
December 3, 2012


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I'm new to this stuff and I'm trying to make a Greek begleri. But I'm having trouble finding good 14mm beads with large holes. I'm using a chain to string the beads with tassels on each end. Anyone have any ideas? Thanks!
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- James P Royce , drinking Peet's since 1974 8/5/08
- San Lorenzo, CA
This review is to state that Peet's Earl Grey is simply the best tea I have ever tasted -- period.
- irina murashko 1/2/08
- melrose, MA
Earl Grey with Bergamont is a treat for the taste buds. I have it with Breakfast and it awakens my senses for a demanding commute and workday.
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Quick Facts
- NAME: Jawaharlal Nehru
- OCCUPATION: Activist, Prime Minister
- BIRTH DATE: November 14, 1889
- DEATH DATE: May 27, 1964
- EDUCATION: Trinity College
- PLACE OF BIRTH: Allahabad, India
- PLACE OF DEATH: New Delhi, India
- AKA: Pandit Nehru
- AKA: Panditji
- Full Name: Jawaharlal Nehru
Best Known For
Jawaharlal Nehru, Indira Gandhi's father, was a leader of India's nationalist movement and became India's first prime minister after its independence.
Videos see all videos
Jawaharlal Nehru - Gandhi's Protege
As Gandhi became the leader in the struggle for Indian Independence, Jawaharlal Nehru sought to join his movement.
Jawaharlal Nehru - Early Life
Jawaharlal Nehru was born on November 14, 1889, in Allahabad, India. Yet his early life experiences couldn't foreshadow the fiery political life he would come to lead.
Jawaharlal Nehru - Becoming a Leader
After working all his life for the freedom of India, Jawaharlal Nehru became India's first Prime Minister on August 15th, 1947.
Jawaharlal Nehru - A Free India
On August 15th, 1947 came the moment that Jawaharlal Nehru had fought fro all his life, the freedom of India.
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Play NowJawaharlal Nehru. (2014). The Biography Channel website. Retrieved 03:19, Mar 12, 2014, from http://www.biography.com/people/jawaharlal-nehru-9421253.
Jawaharlal Nehru. [Internet]. 2014. The Biography Channel website. Available from: http://www.biography.com/people/jawaharlal-nehru-9421253 [Accessed 12 Mar 2014].
"Jawaharlal Nehru." 2014. The Biography Channel website. Mar 12 2014, 03:19 http://www.biography.com/people/jawaharlal-nehru-9421253.
"Jawaharlal Nehru," The Biography Channel website, 2014, http://www.biography.com/people/jawaharlal-nehru-9421253 [accessed Mar 12, 2014].
"Jawaharlal Nehru," The Biography Channel website, http://www.biography.com/people/jawaharlal-nehru-9421253 (accessed Mar 12, 2014).
Jawaharlal Nehru [Internet]. The Biography Channel website; 2014 [cited 2014 Mar 12] Available from: http://www.biography.com/people/jawaharlal-nehru-9421253.
Jawaharlal Nehru, http://www.biography.com/people/jawaharlal-nehru-9421253 (last visited Mar 12, 2014).
Jawaharlal Nehru. The Biography Channel website. 2014. Available at: http://www.biography.com/people/jawaharlal-nehru-9421253. Accessed Mar 12, 2014.
Jawaharlal Nehru was born on November 14, 1889, in Allahabad, India. In 1919, he joined the Indian National Congress and joined Indian Nationalist leader Mahatma Gandhi's independence movement. In 1947, Pakistan was created as a new, independent country for Muslims. The British withdrew and Nehru became independent India's first prime minister. He died on May 27, 1964, in New Delhi, India.
Pre-Political Life
Jawaharlal Nehru was born in Allahabad, India in 1889. His father was a renowned lawyer and one of Mahatma Gandhi's notable lieutenants. A series of English governesses and tutors educated Nehru at home until he was 16. He continued his education in England, first at the Harrow School and then at Trinity College, Cambridge, where he earned an honors degree in natural science. He later studied law at the Inner Temple in London before returning home to India in 1912 and practicing law for several years. Four years later, Nehru married Kamala Kaul; their only child, Indira Priyadarshini, was born in 1917. Like her father, Indira would later serve as prime minister of India under her married name: Indira Gandhi. A family of high achievers, one of Nehru's sisters, Vijaya Lakshmi Pandit, later became the first woman president of the UN General Assembly.
Entering Politics
In 1919, while traveling on a train, Nehru overheard British Brigadier-General Reginald Dyer gloating over the Jallianwala Bagh massacre. The massacre, also known as the Massacre of Amritsar, was an incident in which 379 people were killed and at least 1,200 wounded when the British military stationed there continuously fired for ten minutes on a crowd of unarmed Indians. Upon hearing Dyer's words, Nehru vowed to fight the British. The incident changed the course of his life.
This period in Indian history was marked by a wave of nationalist activity and governmental repression. Nehru joined the Indian National Congress, one of India's two major political parties. Nehru was deeply influenced by the party's leader, Mahatma Gandhi. It was Gandhi's insistence on action to bring about change and greater autonomy from the British that sparked Nehru's interest the most.
The British didn't give in easily to Indian demands for freedom, and in late 1921, the Congress Party's central leaders and workers were banned from operating in some provinces. Nehru went to prison for the first time as the ban took effect; over the next 24 years he was to serve a total of nine sentences, adding up to more than nine years in jail. Always leaning to the left politically, Nehru studied Marxism while imprisoned. Though he found himself interested in the philosophy but repelled by some of its methods, from then on the backdrop of Nehru's economic thinking was Marxist, adjusted as necessary to Indian conditions.
Marching Toward Indian Independence
In 1928, after years of struggle on behalf of Indian emancipation, Jawaharlal Nehru was named president of the Indian National Congress. (In fact, hoping that Nehru would attract India's youth to the party, Mahatma Gandhi had engineered Nehru's rise.) The next year, Nehru led the historic session at Lahore that proclaimed complete independence as India's political goal.
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The award-winning novelist, columnist, and TV writer discusses his latest novel "Second Person Singular" and other topics of Israeli society and culture
Thursday, April 26, 20127:30 PM - 9:00 PMDodd Hall Auditorium, Room 147UCLA Campus
Sayed Kashua is an author, journalist, and TV writer. He pens a weekly satirical column for Ha'aretz newspaper and is the creator of the groundbreaking Israeli sitcom, "Avodah Aravit" (Arab Labor). He has been widely praised for his literary eye and deadpan wit. An Arab who writes in Hebew, Kashua defies classification and lives the very contradictions he captures in his work. With humor and insight, Kashua's writing touches on the foundational tensions in Israeli society and the often difficult identity questions faced by Israeli Arabs and Jews alike.
Second Person Singular is considered internationally to be Kashua's most accomplished and entertaining work yet. It centers on an ambitious lawyer, considered one of the best Arab criminal attorneys in Jerusalem. He has a thriving practice in the Jewish part of town, a large house, speaks perfect Hebrew, and is in love with his wife and two young children. One day at a used bookstore, he picks up a copy of Tolstoy's The Kreutzer Sonata, and inside finds a love letter, in Arabic, in his wife's handwriting. Consumed with suspicion and jealousy, the lawyer hunts for the book's previous owner—a man named Yonatan—pulling at the strings that hold all their lives together. With enormous emotional power, and a keen sense of the absurd, Kashua spins a tale of love and betrayal, honesty and artifice.
Mr. Kashua is the recipient of the Grinzane Cavour Award for first novel 2004 (Italy), The Prime Minister's Prize 2005 (Israel), the Lessing Prize for Critic 2006 (Germany) and the Bernstein Prize 2011 (Israel) for Second Person Singular. His two previous novels, "Dancing Arabs" (2004) and "Let it be Morning" (2006), were also written in Hebrew and published in translation in the United States.
Sayed Kashua was born inthe Arab town of Tira in central Israel. At the age of fifteen, he was accepted into the Israeli Academy for Arts and Sciences in Jerusalem, one of a very small number of Arab students. He then attended the Hebrew University of Jeruslaem, graduating with degrees in philosophy and sociology. He lives in Jerusalem with his wife and two children.
DOORS OPEN AT 7:00 P.M. Parking available in UCLA Structure 2 for $11.00. Enter the campus at the the Hilgard and Westholme entrance, and purchase parking at the parking kiosk (open until 7:30 p.m.) Pay-per-space parking is also available in Lot 2 for $6.00 for two hours ($11 beyond two hours). Entrance for pay-per-space parking is from Manning Ave. or Charles Young Drive East (look for the signs to pay station area).
Nazarian Center for Israel Studies(310) 825-9646 email@example.com
Sponsor(s): Younes and Soraya Nazarian Center for Israel Studies, Writers Bloc, UCLA Department of Comparative Literature


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Read what other Viator.com travelers think about the Experience Lima: An Evening at the Larco Museum with Dinner. What they loved, what they liked and what they think could be improved, it's all here to help you make the most of your next trip.
Click here for tour details, schedule and pricing
Wow! Larco is very impressive. Timely pick up and drop off. Good meal. Ended up as last couple at museum after dinner. This felt a little bit awkward at times but the artifacts are so impressive!
My guide was exceptional - highly knowledgeable, really enthusiastic about his field and his enthusiasm and excitement was infectious. The collection is absolutely superb and brilliantly lit. Dinner was great. I enjoyed my visit to the Larco so much that I went back a second time the next day! I told so many people I met in Peru about how excellent this tour was/is...... I'd regard it as a real highlight of my trip. Thank you!!
Great Guide and just the 4 of us. Dinner was excellent
Really enjoyed this tour and dinner. Had museum to ourselves with private guide. Dinner was great.
This was our third tour of the day. Again, the pickup was on time and we were delivered to the museum. We were the only people, my wife and myself. It was a private guided tour of the museum. We loved it. The guide was very knowledgeable. Miguel was great. He knew the complete history of Peru, and was obviously very proud of his heritage. After the tour, we sat down at the restaurant that is under the museum. We had a very enjoyable meal. It was our first introduction to Peruivan food. Again, we really liked it. Once the meal was finished, the driver picked us up outside the museum and deliveried us back to our hotel.
Jack A
Museum tour was detailed and in depth. Very interesting, the private dinner for
two in a resaurant with at least 45 seats was an experience
This is really a worthwhile and enjoyable tour. My husband and I and our daughter and one of her friends who are students at Universidad Catolica had a great time. The english speaking guide was excellent and gave you real sense of history and civilization in Peru. The collection at that Larco is not to be missed. Then, topping the experience off with a fine dining experience was the icing on the cake.
The tour was excellent...guide spoke good English and was very knowledgeable...I really recommend it!
Awesome! Really enjoyed it!
Great tour! Really cool to see some of the museums that Lima has to offer. Great to do on a rainy day!
We enjoyed this tour because there are SO many different pieces (45,000 in total). Seeing the variety of artifacts across cultures was enjoyable. And seeing the storage room was a bonus not to mention that they took our picture there. Dinner was served in their very quaint garden restaurant and although it was chilly - the food was great!


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Esophageal Stricture
Esophageal Stricture (Aftercare Instructions) Care Guide
- Esophageal Stricture
- Esophageal Stricture Aftercare Instructions
- Esophageal Stricture Discharge Care
- Esophageal Stricture Inpatient Care
- En Espanol
- Esophageal (e-sofah-JE-al) stricture (STRIK-chur) is a condition where there is a narrowing of the esophagus. The esophagus is the tube that carries food and liquid from the throat to the stomach. With an esophageal stricture, an abnormal change or injury may have caused inflammation (swelling) and damage to the esophagus. When the damaged areas heal, scar tissue forms and make the affected area of the esophagus hard. This narrows the esophagus and causes problems for foods and liquids to pass through. An esophageal stricture may be benign (not cancer) or malignant (cancer). This is based on the presence of abnormal cells in the esophageal stricture.
- The most common symptom is heartburn, which is a burning pain in the chest. This usually occurs after meals and may spread to your neck, jaw, or shoulder. You may also have pain when swallowing, frequent choking or coughing, vomiting (throwing up), or weight loss. Esophageal stricture is diagnosed by having an endoscopy or barium swallow. Treatment may include medicines, endoscopic therapies, or surgery. With early diagnosis and treatment, symptoms may be relieved and other serious health problems prevented.
Take your medicine as directed.
Call your primary healthcare provider if you think your medicine is not helping or if you have side effects. Tell him if you are allergic to any medicine. Keep a list of the medicines, vitamins, and herbs you take. Include the amounts, and when and why you take them. Bring the list or the pill bottles to follow-up visits. Carry your medicine list with you in case of an emergency.
Ask for information about where and when to go for follow-up visits:
For continuing care, treatments, or home services, ask for more information.
Your caregiver may need to repeat your endoscopy and biopsy. Ask your caregiver when you will need another endoscopy.
You may not be able to eat solid foods for a period of time. You may be allowed to drink water, broth, apple juice, or lemon-lime soda pop. You may also suck on ice chips or eat gelatin. As you improve, you may be given soft foods to eat or thickened liquids to drink. You may be placed on a full diet as your swallowing gets better. A caregiver, called a dietitian, may talk to you about your feeding and nutrition. If you continue to have trouble swallowing, a therapist may teach you a safer way to swallow. The therapist will also help you learn which foods and liquids are safe to eat and drink.
Rest when you feel it is needed. Slowly start to do more each day. Return to your daily activities as directed.
- You have a fever.
- You are throwing up and cannot keep any food or liquids down.
- You feel very full and cannot burp or vomit (throw up).
- You have pain that does not decrease or go away after taking your medicine.
- You have questions or concerns about esophageal stricture, your care, or medicine.
- You have severe chest pain and trouble breathing all of a sudden.
- Your bowel movements are black, bloody, or tarry-looking.
- Your symptoms are getting worse.
- Your vomit looks like coffee grounds or has blood in it.
© 2013 Truven Health Analytics Inc. Information is for End User's use only and may not be sold, redistributed or otherwise used for commercial purposes. All illustrations and images included in CareNotes® are the copyrighted property of the Blausen Databases or Truven Health Analytics.
The above information is an educational aid only. It is not intended as medical advice for individual conditions or treatments. Talk to your doctor, nurse or pharmacist before following any medical regimen to see if it is safe and effective for you.
Learn more about Esophageal Stricture (Aftercare Instructions)
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Republican from South Carolina
Lindsey Graham is a U.S. senator from South Carolina, and a close ally of former Republican presidential nominee Sen. John McCain.
Recent statements involving Lindsey Graham
South Carolina has a labor shortage, specifically in the meatpacking industry.
U.S. Sen. Lindsey Graham says South Carolina "has a labor shortage and wants more immigration."
"People come here to have babies. They come here to drop a child. It's called 'drop and leave."
"The average student will be spending $1,700 to $1,800 more during the life of their loan because of this surcharge."
Recent stories featuring Lindsey Graham
Looking for the truth on attacks in Benghazi:
With some information still classified, we look at some basic facts of Sept. 11, 2012, and this week's congressional testimony.
Beheadings, kidnappings and other immigration distortions:
We check some of the worst distortions in the immigration debate.
Doing the math on the new student loan law:
We look at a claim about a new law on student loans and how it will affect students.
Day 1 of Sotomayor hearing: no 'meltdown' yet :
We check two statements on Sonia Sotomayor as her confirmation hearings begin.
Sorting out the truth on 'aggressive interrogation':
We examine whether Sen. Lindsey Graham is right about the Geneva Conventions and alleged terrorists, and whether Newt Gingirch flip-flopped on the issue.
We want to hear your suggestions and comments.
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Poll: In your view, is enough being done for our military veterans?
Response | Percent | Votes | |
No, the Department of Veterans Affairs has been underfunded and neglected for years, with the result that our departing service members are treated like second-rate citizens. | 88% | 123 | |
Veterans programs are sufficient now, but they may not be in the future if the government keeps cutting back on funding. | 6% | 9 | |
Yes, millions of dollars are being spent to give veterans free medical care, GI Bill benefits and a host of other benefits that non-veterans can only dream of. | 5% | 7 | |
total votes: 139 |
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Indicative Market Price: R9,380.00
Closed At: 27 Apr 16:53
Item Condition: New
Product Code: Guiquindo23
Quantity Available: 0
Rating: 98.63% positive ratings
Location: Pretoria / Tshwane
Joined: 09 Mar 2006
Mozambique Guiquindo LodgeMozambique Guiquindo Lodge Guiquindo Lodge is a small, upmarket boutique lodge offering four separate self-standing single en-suite units. The romantic setting, under large palm trees with 180-degree sea views, is perfect for honeymooners. The lodge boasts easy beach access and comprises a central open main complex used for self-catering meals, although there are top quality restaurants in close proximity. The units features designer fittings and furnishings, with a corner bath and indoor and outdoor shower. Guiquindo lodge is built exclusively on the model of private game reserves, with huge sliding doors and windows for the perfect view completing the luxury units. The lodge is also conveniently situated within driving proximity to Bara, Tofo and Inhambane. Location: Enjoy meals by the fire under the night sky as huge shadows of swaying palms play with the light of bright stars as the sound of crashing waves caress you into the night. Fun: Take one of the boats out to the reefs to snorkel in one of the coral gardens with masses of bright fish. Safari out to the deep sea to find and swim with turtles, massive whale sharks, whales and schools of dolphins. Beach: Located just a short walk away from the beach which boasts wonderful beach restaurants and oozes relaxation. Honeymoon Romance: All a romantic couple needs with a view. Outstanding Views: Wake to a panoramic view of the sun peeking over a huge ocean with vivid colours of the morning sunrise as whales and schools of dolphins play in the shining moving waves. Relaxation: Watch as ships pass over the horizon and boats cross to the many reefs in the area. Relax the day away in your own private paradise This is for 14 Nights. Any time of the year.


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Calcium is an essential mineral needed every day for proper health. 99% of the body's calcium can be found in the bones. This mineral provides the building blocks that help keep bones and teeth strong and healthy. In addition, calcium helps to support the health of other systems in the body, including the colon, heart, musculoskeletal and nervous systems, and is a component of enzymes that are required for blood clotting. This formulation contains Vitamin D3 to enhance the absorption of calcium.
When combined with a healthy diet and physical activity, calcium may reduce the risk of osteoporosis.
Amount Per Serving | % Daily Value | |
Vitamin D3 (as cholecalciferol) | 600 IU | 150% |
Calcium (as calcium carbonate from oyster shell) | 1200 mg | 120% |
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The Mountain knows best!
They are kind of like listening to The Mountain in your car... but a lot louder. |
Festivals They are going to shut down the streets you need to drive on anyway, you might as well just join in the festival fun. |
Food and Drink Sometimes watching the Food Channel just isn't enough. |
Sports Winning isn't everything... there's also hot dogs and beer. |
The Mountain Cares The charity/volunteer events that come with that "I'm doing something good" feeling! |
Film and Arts Help keep culture alive from zombie crawls to art gallery viewings. |
Family The events for the littler members of the family (and we don't mean Hobbits) |
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