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V&V What's for dinner?
Hi all,
I'm starting this thread so people can post what they have for dinner on a regular basis. I get a lot of recipe ideas from the thread on the regular HC board, but you have to wait to see whether there are V&V recipes posted.
I am under the weather, so I had frozen white rice with some soy sauce and applesauce. Not a great start. But, the other night, I had this, which is one of my all-time favorite recipes on the planet:
Heather's Quinoa
I am pretty evangelical about this recipe and this site in general. her stuff is great and she is so creative.
I wanted to add this "meatball" recipe for killer spaghetti and meatballs. In all fairness, I must own up and say that my sister found and modified this recipe, with spectacular results:
http://www.food.com/recipe/vegetarian...To make it more suited to Italian meatballs, substitute 1 c. fontinella and 1/2 c. grated romano in place of the cheddar. Also add 1/2 package mashed soft tofu (not silken). I used plain breadcrumbs and supplemented with 1 T. Italian herb mix, grated nutmeg, lots of black pepper and 1 smashed clove garlic. After baking, I let half of them cool and froze them for another meal. To the remainder, instead of braising in broth, I added the baked "meatballs" to homemade spaghetti sauce and simmered around 1 1/2 hours. They held up just fine and were luscious.
shredded red cabbage with onion, apple & Harmoney Valley sausage baked in a sweet/sour tomato sauce (diced toms with agave and vinegar)
I have on hand for tomorrow: portobella mushrooms, baking potatos, squash, collards, dried beans if I want to use them and cashews soaking in the refrig to make cream. will figure it all out in the morning . . .
I had a very busy week at work, so I made two big dishes on Sunday. One was homemade mac and cheese with green chiles (I live in the land of buy-a-bushel-of-chiles in September) and kale. The kale was put in for health reasons, but ended up being delicious. The second was a big pot of brown rice with lemon and a big tray of roasted peppers, onions, mushrooms and tomatoes with a lemon/oregano/garlic/olive oil marinade. I served that one with feta cheese. This made sure that I didn't constantly order out this week when I got home late and dog tired. I crave variety, so I ended up making spaghetti and eggplant one night and grilled cheese and minestrone from a can another night. Still, ate at home every time and no meat, other than some probable beef broth in the soup!
It was a lazy/tired/fast night of eating for me yesterday. After an evening of running errands I just boiled water for some store-bought gnocchi. Nibbled on almonds and an apple while the water boiled. Topped the pasta with a drizzle of olive oil and cracked black pepper. Was exactly what I wanted on a cold night.
I made a PPK recipe for lemon garlic fava beans and mushrooms (http://www.theppk.com/2011/04/lemon-g...). It was my first experience with fava beans and a great success.
Made tofu pot pie (diced and dry-fried the tofu beforehand, no pressing required). So comforting!
re: alc
I didn't follow a recipe for the filling but I googled and this one is pretty close to what I did:
http://www.thekitchn.com/recipe-vegan...The difference is that I browned the diced tofu in a dry (no oil), non-stick skillet -- I often prep my tofu this way and haven't bothered pressing in years. (I start with firm tofu. When in slices, I'll press down with a spatula once in a while to get some liquid out, but it's not really necessary when it's diced.) The recipe I linked also adds nutritional yeast, which I didn't -- I may try that next time.
A bit of a guilty pleasure but it's cold and rainy here!
After some folks on another thread gave good reviews for "Michael Angelo" brand lasagnas, I picked up a package of their frozen "Eggplant Parmagian" yesterday & we enjoyed it with garlic bread & a green salad. While I would have liked a little more mozzarella cheese, the eggplant was quite good for a commercial frozen dish.
re: IndyGirl
A warm-up for Thanksgiving! Sounds comfy!
I've been researching for an upcoming trip to Argentina/Patagonia. What's a pescatarian (but mostly veggie) girl to do in Argentina?!
Back on topic, on this chilly and damp night in Boston, Korean seaweed soup (tastes MUCH better than it sounds!) with cubes of tofu and redolent of garlic and sesame oil. Trader Joe's brown rice medley added to the soup (I am addicted to this rice...I got my mom hooked, too). Veggie dumplings (two kinds...Thai Veggie from TJ's that hubby bought and one with veggie and tofu filling from the Korean market). I'll give hubby some of the chicken cilantro dumplings he also bought from TJ's. We'll use a chili sauce that a friend made and gave to me for dipping. It smells positively pungent (in a good good way)! I can't wait to try it.
I made this: http://www.nytimes.com/2011/11/15/hea...
used some sad beet greens that would have otherwise been thrown away tomorrow. Also added some sad arugula that was heading in the same direction. And threw in 2 eggs for more protein. Very yummy. Highly recommend. Served with some oven roasted tomatoes which added a nice acidity. -
Got my last CSA box of the season today (sob).
Will make a layered casserole with thinly sliced potatoes, leeks, red peppers, carrots. Be sure to salt the layer of potatoes. Between a couple of layers add herbs and minced garlic. Drizzle over a generous amount of olive oil. Cover and cook for about 1 hour at 400 (depending on veggies used). When we still get tomatoes I usually just use potatoes, onions, tomatoes, basil and mozzarella (somewhere in the middle), not forgetting the minced garlic.
Also steaming a beautiful head of romanesco and roasting a bunch of kale. We'll probably snack on chickpeas or edameme while I finish making dinner if I feel compelled to serve a protein.
I bought 10# of organic sweet potatoes at Costco yesterday. Does anyone have a favorite recipe to use these up?
re: GreekChorus
If I wanted to use up more sweet potato, a basic soup. Something of a cross between potato soup and pumpkin.
Last week finally got around to making Smitten Kitchen's mushroom bourgignon. Wow! That's a keeper. I added some gigantes beans to it and a splash of shoyu. Next time, I'd probably add a bit more veggie, like carrot or root veggies or beans (I guess technically, that's more of a stew than a bourgignon, though, right?).
Made a giant pan of spicy, garlicky, brothy broccoli rabe with Trader Joe's Italian soy sausage that I had first seared (I am kinda addicted to this stuff...love the good dose of fennel) accompanied by garlicky mashed potatoes, salad, and plenty of red wine. It can also be served over pasta or brown rice instead of potatoes. With the weather getting cooler, it hit the spot!
while settling in to the storm: stuffed cabbage with stuffing of Harmony Valley vegan "sausage", onion, brown rice & sage cooked in a sweet/sour tomoato sauce
another storm meal: tofu scramble with potatos, onion, carrot, spinach & sage
and a big pot of beans! served up in a salad with chopped grape tomatoes and parsley
Over the past few days we did a lot of off and on grazing while passing the time cooped up waiting for the storm to come and go -- meals weren't as fixed as usual!
Hope all are safe and well --
gussied up leftovers that were quite yummy. I layered the following in a pan and cooked in the toaster oven until nice and brown on top:
fried plantains
leftover chili w black beans and bulgar
cheddar cheese
cubed leftover corn bread dotted w butter.and served w a simple salad of red leaf lettuce with some nice olives.
Mushroom-tofu stroganoff with low fat yogurt. Lots and lots of mushrooms sauteed with small amount of onion in butter. Puree lb. of regular tofu with a 1/2 square of ginger, chopped, and enough soy sauce to make the tofu about the color of a brown paper bag and pepper and paprika. When mushrooms done, pour tofu over and heat. Add yogurt or sour cream but do not let boil or it will curdle. sprinkle with chopped parsley and serve over rice or broad wheat noodles.
A brown rice, black-eyed pea, acorn squash casserole. Based loosely on a recipe I found in the "Three Bowls" cookbook and have used for years.
http://www.amazon.com/Bowls-Vegetaria...I wanted kale, but only had spinach on hand. Also used the squash I had instead of leaving the house for sweet potatoes. Perfect dish for cold weather and "nesting".
Last night, I made a Zuppa di Farro from a recipe from the back of the box of Farro. It started with garlic and onions being sauteed with some pancetta (which can certainly be eliminated). Once that was ready, we added one chopped tomato, some "passata di faglioi" which I made by rinsing a can of pinto beans and putting them through a food mill, and about 3 cups of veg broth. Then we added some rinsed farro and let it boil together for 30 minutes. It was really satisfying and very very good.
LAsagna Rosso Classico---great recipe!
http://kblog.lunchboxbunch.com/2009/0...And, Alton Brown's Guilt-free caesar salad, which includes silken tofu in the dressing.
Parisienne gnocchi with sauteed vegetables. Which reminds me I would like to make semolina gnocchi with eggplant ragu if eggplants are still around at my farmers market later this week. I also like to make quinoa patties to have with eggplant or mushroom ragu.
Also in the pipeline for the next week is a chickpea and sweet potato curry and a root vegetable shepherds pie.
It's ~supposed~ to rain later this evening...so I am making lentil soup. I use an old Williams-Sonoma recipe. Basic lentil soup spiced with a bit of curry powder and finished with lemon slices and spinach leaves. I like to serve it with a simple green salad and crusty French bread. Tonight we'll have apple pie for dessert since I baked one this morning. Had to use up the rest of the fruit from our tree before we regularly get below freezing at night.
http://books.google.com/books?id=ScZr...with quinoa and some roasted acorn squash and WINE.
Last night, made a new dish out of leftovers and it tasted like a super fast, relatively healthy eggplant parm. I sauted onions, garlic, yellow zucchini and eggplant with a little olive oil and our garden herb blend (a dry herb blend from all the herbs in our garden; parsley, sage, rosemary, basil, oregano and thyme). I added 1 large tomato and let it break down. When everything was almost cooked, I nestled the leftover Buffalo bocconcini into it and put a lid on the pan til everything melted.
My husband declared that it was a "make again" recipe! Success! -
Sunday dinner: collards (in Earth Balance and liquid smoke); stir fry of onions; orange peppers, okra, summer squash & cherry tomatoes with corriander seeds, cumin & some curry powder; salad of potatoes, beets, carrots & scallions in vegan mayo dressing; and corn (last of the season?)
Wow. So much here sounds soooo delicious. I must be hungry.
Tonight we have to go out. I say "have to" because it is wedding-related, at a restaurant not chosen by us (or vegetarians).Still, I plan to "try". I'll order a bean and guac chalupa. I'll probably wolf down the chips and hot sauce on the table as well. Have the obligatory margarita of course!
Two nights ago: tempeh fajitas, super basic style--refried black beans out of the can, WW tortillas, tempeh quickly fried with taco seasoning and chipotle, cilantro, diced avocado, greek yogurt, hot sauce, etc.
Last night: WW penne with the last of the market cherry tomatoes, onions, and garlic. also kale.
tonight: leftover penne with olive oil and garlic powder :( and a couple of beers. Very long week and it's not over, unfortunately
kamut pasta with sauteed beet greens, egg plant, peppers, cherry tomatoes and vegan "cheese sauce" (veg broth, cashews, tahini, nut. yeast). And a green salad with sliced radish
re: IndyGirl
see my last post!
I love the books put out by Joanne Sepaniak. The "cheese sauce" recipe I used is from Vegan Vittles. I also love "the Saucy Vegan," the "Uncheese" cookbook, and Vegan Deli. Each has several different "cheeses" and sauces and lots of other cool stuff -- all easy to do and all tasty.
I'm at work so I don't have the recipe handy. It was something like 1 cup cashews, 1/4 cup nutritional yeast, 1 3/4 cup veg broth, mustard, and some other spices -- all put in the blender and then cooked on top of the stove for about 15 minutes.
Seasoned masoor dal with kale
Beans poriyal
Brown basmati rice -
my contribution to a first day Rosh HaShanah lunch: salad of roasted marinated tofu, butternut squash and sweet potato cubes with raw red pepper, cukes and cherry tomatoes
A quiet Rosh H supper (just for the two of us): raw kale salad (salt, lemmon juice and agave); broccoli slaw (stems shredded with vegan mayo); braised brocoli with nutritioal yeast; corn on the cob
a light supper last night: green salad with cherry tomatoes; Field Roast saussage; steamed eggplant mushed with carmelized onion and lightly cooked cherry tomatoes
re: IndyGirl
I just sprinkled it on top of the b (instead of salting it). I sprinkle it over lots of stuff.
I used it most recently to make a "cheese" sauce with ground up cashews. The recipe came from Vegan Vittles. I used the "cheese" sauce with pasta and vegetables one night. Last night I used up the rest of it on a veg bake in the oven: peppers, eggplant, squash (the yellow flying saucer type) and tomatillos -- all cut up and covered with the "cheese" sauce. I baked it covered for about 30 minutes and uncovered for about ten more.
Great thread!
Last night: Homemade mac & cheese. That was it. Used the Homeroom recipe off this site. It was delicious if very indulgent.
Tonight: Making up for last night. Crepes made with spelt flour and fresh ricotta (trying homemade!) from Good to the Grain by Kim Boyce and...something else. Any ideas what to put in a crepe? I was just thinking of sauteeing the spinach and farmer's market corn that I've got on hand.
Two nights ago: tofu cacciatore (spaghetti, homemade tomato sauce, and oven-breaded tofu [I just press panko into the tofu and bake; no need for egg)
kale saladLast night: Couscous with sauteed garlic, onions, and cherry tomatoes
kale saladtonight: totally fried!!! frozen gnocchi and olive oil :(
Smitten Kitchen's Mushroom Bourguignon
http://smittenkitchen.com/blog/2009/0...Subbed chickpeas for pearl onions and used cheap mushrooms (half white button, half cremini).
Tofu with White wine, soy, and butter sauce
http://books.google.com/books?id=ScZr...Over some fancy brown rice
Roasted halved cherry tomatoes
kale salad
Tonight we're grilling whatever is in the garden in anticipation of frost :=(
Zucchini, tomatoes, patty pan squash, eggplant, leeks. We'' ll serve it romesco sauce . -
Today was empty-the-refrigerator-of-everything-about-to-spoil into a tofu scramble day (onion, sweet and hot peppers, clerey, spinach & parsley). Also tomatos and left over hummus.
Well, not much cooking going on here still, unfortch.
Last night: tempeh sandwiches on homemade WW bread, and frozen (yes, I'm ashamed) sweet potato fries. Made dipping sauce with vegan mayo and chipotle powder. Also had a salad.
Tonight: pizza at a terrific local wood-fired oven place.
Stirring up red cabbage and chickpeas.
We rode (bicycles) late into the evening and returned home ravenous. I googled the main ingredients and came up with this recipe (which I am following loosely):
I added shredded carrots (since I had those) for some sweetness and am finishing with white pepper and some Italian parsley from my garden.Smells good, crossing my fingers it will be tasty as well.
(great thread IndyGirl! I'm kind of new here and just found this!)
Heather's Quinoa (in the OP) is amazing. I also do a version with homemade cilantro pesto and a few other changes to give it more of a southwest flavour.
Tonight I finished my batch of Oh She Glows veggie burgers (http://ohsheglows.com/2011/07/13/our-...), which are awesome. I serve them with a heaping plate of roasted carrots and beans (I buy Prince Edward Island mix at Costco- in Canada- throw handfuls onto a baking sheet and roast until they start to turn styrofoamy, then toss with olive oil, sea salt and lemon juice).
While the version of this I made last night for dinner contained shredded chicken, I've also enjoyed my vegetarian version:
Bacardi1 Spicy Peanut Noodles with Vegetables
(adapted from "Eating Well" magazine)Makes between 2-4 servings depending on portion size. We usually end up with 2 dinner servings & a portion leftover for a lunch. This can be served either warm or chilled.
Approx. ½ cup smooth peanut butter
Approx. 2 tablespoons soy sauce
Approx. 2 tablespoons (or to taste) chili-garlic sauce (the Huy Fong "rooster" brand is the best)
2-3 cloves garlic, peeled & minced or grated
Approx. 1"-2" piece of fresh ginger, peeled & minced or grated
½ pound linguini (I use Rossi brand Asian-flavored linguini http://www.rossipasta.com/Asian-Noodl... , but regular linguini works just as well
)Approx. 2 handfuls broccoli florets
1-2 carrots, peeled & cut into batons
Approx. 2 handfuls snow peasFill pasta pot 1/3 with water & bring to a boil. Add carrot batons & cook for 5 minutes; add in broccoli florets & cook for another 3 minutes; add in snow peas & cook for 2 more minutes. Turn off heat & - reserving about a cup of the cooking liquid – drain in a colander & transfer vegetables to a plate or bowl.
With no need to wash pot first, refill same pasta pot & cook pasta. When at the al dente stage, drain in colander.
Meanwhile, in a bowl, using a metal whisk or a fork, thoroughly blend peanut butter, soy sauce, chili-garlic sauce, garlic, & ginger. If mixture seems too thick, stir in a little reserved vegetable cooking liquid to reach desired consistency.
Transfer peanut sauce to empty pasta pot & fold in pasta, followed by vegetables. Continue gentle folding until ingredients are evenly coated with sauce. Serve.
While I made the following recipe of mine to accompany some Chicken Chorizo sausages on Fri. nite, I've often thought it would also make an excellent vegetarian dish - particularly if one added some red or white kidney beans or chickpeast to it. Anyway - thought I'd share:
Bacardi1 Chipotle Cheddar Chard
(Adapted From "Eating Well" magazine)Approx. 2-3 tablespoons extra-virgin olive oil
1 small onion, peeled & chopped
1 bunch chard ("Ruby" or "Rainbow" types are particularly good in this), stems and leaves separated; stems very thinly sliced & leaves roughly chopped
1 pint grape or cherry tomatoes halved, or an approximate equal amount larger tomatoes cut into bite-size pieces
Approx. 1/3 cup chicken broth (or water)
Approx. ½-1 teaspoon ground "Chipotle Chili Pepper" (I use McCormick's brand)
1/4 teaspoon coarse salt
Approx. 2 handfuls shredded sharp Cheddar cheeseHeat oil in a large deep skillet with a cover. Add onion and chard stems and cook, stirring often, until slightly softened (not browned). Add tomatoes, broth, ground chipotle pepper, & salt, & bring to a simmer. Fold in chard leaves, cover, & continue cooking, stirring occasionally, until chard stems are tender & leaves have wilted down (around 3-5 minutes). Scatter cheese evenly over the top of the chard, cover, and continue cooking just until the cheese is melted, & serve.
Stir fry for a late lunch--the clear sauce from mamachef's master recipe, with long super skinny eggplants and purple string beans from the farmers' market. Brown rice.
Then, four pieces of mushroom-olive pizza at a friend's place, and not from a place I think of as good. Wasted calories and gluttony. Not feeling so hot now. ugh
Hubby got home really late last night from work, so I just quickly cooked up some good tri-colored rotini pasta (http://www.rossipasta.com/Rotini-Trio...). This particular brand (Rossi) is very flavorful, unlike many of the insipid ones at the supermarket that seem to just be colored rather than flavored. Anyway, tossed it with some butter, extra-virgin olive oil, dried oregano, crushed red pepper flakes, & shredded Italian-cheese mix. Served with a green salad.
re: Bacardi1
Sounds excellent! I usually hate tri-colored pasta; it just seems to get too mushy too fast or something. Plus, I hate bell peppers (like, I have an aversion, especially to green bell peppers), and maybe it's my imagination but either hte red or the green always seem to taste like green or red bell peppers to me. Am I nuts?
I posted this on the farmer's Market thread, but figured I'd put it here, too. My favorite summer meal... delicious, easy, and no need to cook: Caprese Salad!! I used tomatoes from my garden that surprised even me with how delicious they were, very fresh mozzarella, and basil oil that I made using a very fruity olive oil. With ingredients that good, simple is the way to go. It was my dinner last night, lunch today, and probably lunch tomorrow ;)
Last night I made what is known as "Andrea's curry"- a very anglicized curry served with all sorts of yummy toppers- coconut, hard boiled egg, pineapple, peanuts, chutney.
Tonight- first day of school and I knew I'd come home exhausted so crock-pot chili it was! I did have some chile-cheese corn muffins I baked yesterday to go with it though.
Since spam isn't vegetarian, we opted instead for a lovely stir-fry using Mamachef's wonderful stir fry technique ( i think I posted a link earlier in this thread, but if I didn't, please tell me). Anyway, we did the spicy sauce with tiny orange globe eggplants from the farmer's market, along with thinly-sliced onions, my own home-grown thai chiles, garlic, ginger, and carrot coins (purple carrots also from the market) and tofu. It was awesome!
Big Green Salad with Dates, Tofu or Tempeh, Smoked Almonds, Goat Cheese, and Dates
(recipe calls for chicken, but I obviously didn't do thatthis was an awesome salad recipe! highly recommended.
last night: smashed chic pea salad with cumin and sundried tomatoes and farro salad with romano beans and feta.
Tonight, zucchini crust "pizza" with topped with garlic and yellow tomatoes-
re: alc
the recipe is easily googled ( Moosewood zuch crust pizza). It is sort of a cross between a frittata and pizza crust. Grated drained zuch, eggs, flour ( we use ww), mozzarella, basil, mixed and then spread out in a pan, baked and then layered with toppings. Not like pizza at all really, but very very good.
re: alc
I don't know. I think the egg is pretty central thought the cheese is certainly not. But i'm not a vegan ( or even a vegetarian) so when I eat vegan foods they tend to be naturally occurring, if you know what I mean. I'd probably stick with regular pizza dough and use the zuch as a topping.
kamut spaghetti with cherry tomat; zucchini; cauliflower, beans and herbs
Perhaps a bit different than it sounds: I steamed the cauliflower florets and dressed them with olive oil, nutritional yeast, and chopped parsley. Meanwhile, I shredded the z and sauteed lightly. I stirred in the (canned and drained) white beans to heat through. I put the whole cherry tomats in the pan with the lid just for a minute or so at the end to warm them up (but not to cook). I combined everything with the kamut spaghetti. It was sort of a cooked pasta salad and very nice. -
Last night, first time lettuce wraps. Had tasted an awesome a tofu version a few years ago at someone's house but never got recipe. I recently found out it was from about.com. Don't know if it was this exact same one, but mine came out delicious.
I left out the fish sauce & oyster sauce & substituted 1 Tbsp. hoisin sauce (due to allergy). Since I didn't have basil, I used cilantro & mint. Very refreshing! I did use chicken breasts as I had some in fridge which needed to be used; however, my excitement for this recipe pertains to the fact that I was able to leave out the fish & oyster sauces :) Yaay, a new party dish for veg. & non veg. friends!!
Last night: taco salad, with tempeh cubed and sauteed in Penzey's fajita spice, cumin, and a little smoked paprika. Salad consisted of romaine, black beans, and avocado, along with diced onion, jalapeno, and green onions. Dressing made of white wine vinegar, lime juice, olive oil and kosher salt. Servedw ith beer of course.
re: callmijane
Get some pasilla or other chiles and roast them. It's easy. I just stick them in the toaster oven on broil (not toast--want the pan under the rack in case they ooze), blister/burn them on one side than the other, wrap in a paper towel and then put in a plastic bag. When cool, take out of bag, out of towel, and skin peels right off. De-seed. Careful with your fingers and eyes if using very hot chiles.
stew of okra, eggplant, zuchinni, tomato, onion & garlic; corn on the cob; salad of marinated kidney beans and cukes; salad of mystery greens and herbs (who knows what was in that bag we brought home from the CSA?) with "green goddess" dressing (vegan mayo with Penzey's spice blend)
Tonight's solo girl meal was a Super Green bowl: steamed kale/broccoli/edamame over quinoa with the Green Goddess dressing out of Appetite for Reduction. Slightly virtuous, true, but I will immediately make up for it by eating one of banana-oatmeal-chocolate chip cookies I made this afternoon.
Some random stuff from the past few nights (all vegan and gluten-free):
Caesar salad
Mac and cheese
Pasta w/ summer tomato sauce
Tempeh tacos
Potato rolled tacosThe caesar salad recipe is really good. If anyone's interested I can post it.
re: Josh
Ooooh! Me! Me! I want it! (The caesar salad recipe, that is.)
How do you prep the tempeh for your tacos? Do you crumble it or slice it in strips, and do you marinate or dredge it in anything? I hit on a winner the other night for the enchiladas that I'll next use in tacos--slicing the tempeh in strips, dredging in Penzey's bold taco seasoning (a gift--I never buy seasoning mixes, but I'm glad I had this one), and then frying in veg oil.
re: IndyGirl
Here's the recipe:
1.5 tsp mellow white miso
1.5 tsp tamari
1.5 tsp crushed fresh garlic
1.5 tsp tahini
2 tsp fresh lemon juice
1/4 cup olive oil
1/4 tsp salt
1/4 tsp fresh ground pepperTopping:
2 tsp nutritional yeast
2 tsp raw hemp seeds
1/4 tsp salt1 head Romaine lettuce
1. Combine the dressing ingredients in a small jar and shake vigorously to combine. Set aside.
2. Grind topping ingredients together with a mortar and pestle. Set aside.
3. Wash lettuce leaves thoroughly, then tear lettuce, removing the ribs, and dry in a salad spinner.
4. Pour dressing in the bottom of a salad bowl. Add lettuce and toss thoroughly.
5. Divide salad into bowls, sprinkle with topping.
Serves 4
We had a long line of strong thunder-boomers glide through yesterday afternoon & evening, & since we tend to lose power at the drop of a hat around here, I decided not to cook anything & opted for a delicious extra-cheese-&-mushroom pizza from our favorite local take-out joint.
"Semi-homemade" Meatless meatballs, WW spaghetti, mushroom red sauce, garlic bread. green salad. The meatballs held together well, had great flavor and texture was perfect. The recipe was impromptu: 1 lb. firm tofu (pressed), 1 cup TVP (reconstituted), 1 lb. LightLife "gimme lean ground sausage", 2 eggs (beaten), 3/4 c. grated asiago, 1 c. fresh breadcrumbs, 1 tsp. red pepper flakes, 2 tsp. Italian seasoning blend, 1/2 c. fresh Italian parsley (finely chopped), 3 tbs. olive oil, 10 cloves roasted garlic. Mixed together by hand, rolled into meatballs, baked at 450F for 30 minutes before adding to simmering tomato sauce. I don't normally use "fake meat" products but in this case, the Light Life ground sausage added good flavor and consistency.
Tonight: vegan enchiladas (stuffed with sauteed fresh corn,jalapeno, pattypan squash, black beans, onion, garlic, as well as tempeh sauteed with Penzey's Bold taco mix); sauce was a cop-out--Rick Bayless's green enchilada sauce. Cheese was the Daiya vegan mozzarella cheese.
I also made tomato rice with brown basmati rice. I sauteed diced onions and garlic and jalapeno, and then added the cooked rice along with a can of tomato paste and more of that Penzey's bold taco mix. I also added some cumin.
Then I doctored up some canned refried black beans doctored up with veg stock, cumin, and hot smoked paprika.
Tonight: mock crab cakes (using zucchini). I used instant mashed potatoes instead of breadcrumbs, and had to make my own old bay seasoning (minus the celery seed and celery salt). I also made a dipping sauce with vegan mayo, hot hungarian paprika, mustard powder, and garlic powder.
This was prefaced by a huge kale salad.
re: IndyGirl
What great meals! I'm envious of the tofu curry; the chickpea eggplant curry, and what everyone can do with a grill (we don't live where we can cook outdoors).
IndyGirl: Did anything bind the "crab" cakes other than the instant mashed ps? I used to love zuchinni pancakes but gave them up becuase they were made with cheese (which now I don't eat).
We had a salad of raddish; raddish leaves (cooked, cooled and chopped); cukes; and peppers with vegan mayo . . . corn; vegan roast saussage
Chickpea-eggplant-tomato curry for dinner tonight! Taken from Appetite for Reduction, but complemented by a terrible Romanian red wine. (Sorry, Romanians, but it really was a dreadful wine.)
Aside from the fish sauce, a vegetarian feast:
- Tofu covered in thai red curry paste and grilled
- corn grilled and slathered with thai butter (butter, fish sauce, lime zest and juice, siracha)
- grilled eggplant (from the garden!) and zucchini with thai basil and peanut tamerind sauce
- grilled sweet potatoes with more of that thai butter
- rice noodles with cucumber, cabbbage, carrots, thai basil and cilantroif there is room later, a watermelon popsicle.
Last night was chickpea burgers and tahini-yogurt sauce from the August, 2006 issue of Eating Well. Great recipe - the burgers hold together well, great recipe for this hot weather. http://www.eatingwell.com/recipes/chi...
Eat a crap load of jalapenos till you sweat tears and re-post.. Onetime, I made this crap meal out of rice noodles.. Beans and Hot sauce.. I added garlic and greens and it was soo fricken good. but I'm a salad so I picked.. Actually I should be thanking you for that site.. YEAAHHHH
Had some Eggplant Parmagian leftover from the weekend, so picked up a nice big loaf of store-made garlic bread (our local Martin's has a good one), toasted it up, added some additional shredded Italian cheese mix, & turned out some nice Eggplant Parm Sub Sandwiches for dinner last night.
BLT with smoked tempeh, avocado and our first tomato from the garden! I also cooked some carrots from the CSA box in salt, sugar and butter and then seasoned w nutmeg and pepper. Washed it down with a beer. Homemade watermelon popsicle for dessert. Superlative dinner.
This week has been chock full of vegetarian dinners:
Wednesday was Spaghetti with Pesto, salad, & bread.
Thursday was a Mixed Summer Squash & Potato Fritatta, salad, & bread
And tonight - Saturday - I'll be making my favorite Eggplant Parmagian (salad & bread a given!).-
re: IndyGirl
This is my favorite summer version for when good garden & farmers market tomatoes & eggplants are in season. It turns out quite "juicy", so pasta makes a terrific accompaniment.
2 medium Italian/globe eggplants ("Black Beauty", "Casper", "Rosa Bianco", "Blush" all work well)
2 large slicing tomatoes
1 large jar of your favorite pasta sauce (commercial or homemade)
One 16-ounce block of firm mozzarella (like Polly-O or Sorrento), or equivalent of pre-shredded
Approx. 1 cup or more of grated or shredded parmesan or romano cheese
Extra-virgin olive oil
Dried Italian seasoning or oregano
Dried crushed red pepper flakes
Dried granulated garlic
McCormack's Monterey Grill Seasoning for ChickenPreheat broiler. Rinse eggplant, trim off ends, & slice into approx. ½"-3/4" slices. Lightly oil a rimmed baking sheet & place eggplant slices in a single layer, just touching. You will probably have to do this in more than one batch, depending on the size of your eggplants. Pour some extra-virgin olive oil into a small bowl &, using a pastry brush, brush the top sides of the eggplant slices with it. Sprinkle all with the Italian seasoning, red pepper flakes, garlic, & grill seasoning. Broil for approx. 5 minutes – do not allow to burn. Remove pan, flip slices over & repeat oiling & seasoning. Broil 2nd side for another 5 minutes. Continue until all slices have been cooked, remove from oven, & then reduce oven to a 350-degree baking temp.
Meanwhile, with a sharp serrated bread knife, slice tomatoes thinly, & grate block of mozzarella if using.
In a baking dish (you can use any size all the ingredients will fit in – I usually use a 10" x 10" x 6" deep ceramic or a 12" x 7" x 6" deep ceramic baking dish, but any baking dish large enough to hold everything will work) thinly spread a light layer of sauce. Add a single layer of eggplant slices – just touching - & top with a layer of sliced tomatoes. Top with a sprinkling of grated mozzarella & parmesan. Top with another light layer of sauce, & continue layers, finishing with a final layer of sauce & cheese. Cover baking dish with aluminum foil & bake for 30 minutes, then remove foil & bake for 15 minutes longer or until cheese is melted, lightly browned, & bubby. Remove from oven & allow to sit for approx. 15 minutes to settle.
We enjoy this with a small side of buttered pasta (like rotini), a green salad, & garlic bread (which we pop into the oven to heat after we've removed the eggplant to "settle"). The leftovers are terrific reheated in the microwave & served atop pasta or on Italian bread as Eggplant Parmigiana sub sandwiches.
Tonight! Having friends over for dinner.
Canellini bean salad with crostini
This gorgeous eggplant parmesan recipe:
served with a side of spaghettiMock Caesar salad (with no eggs and no anchovies
)Homemade pear and blueberry tarts
I am thinking a roasted veggie and quinoa salad with a roasted garlic parm vinaigrette and a bit of feta. We are also looking at having a veggie laksa soup. I found a delicious looking simple recipe on line. I am also making a banana cake for sure.
Later in the week I am planning on making a huge pot of mushroom and barley soup with cabbage and cauliflower with a loaf or two of fresh walnut parm bread. We eat on that for a few days. I might whip up a fried rice later in the week. -
Tonight is going to be a slapdash sort of meal. We made a bunch of quinoa this morning, I pressed the heck out of some x-firm tofu, and there are two beautiful Japanese eggplants in the crisper. I think we might do the eggplant bacon option out of Appetite for Reduction; it's a favorite for me and my husband. But since he's in charge, I have no idea what the resulting dish will look like!
Tonight: leftover quinoa
whole-wheat soft tacos with sauteed tempeh, black bean and corn salad, and baked jalapeno poppers-
re: IndyGirl
Total accident! I had intended to make guacamole and had chopped up sacallions and cilantro. Everything else was finished and on the table. Then I opened the avocado and it was no good! I remembered that I had the kolhrabi in the fridge. I had never made slaw from it before, but I figured why not? I peeled it and put through the large grates on the food proc. Turns out this is a really great way to eat k! Both firm and juicy at the same time, and the flavor comes through well. So this will be a keeper.
Tonight's meal was pasta with homemade garlic scape pesto, roasted red peppers, and TONS of roasted asparagus. There was going to be some roasted cauliflower in there too but I ate it before I could add it.
re: Peaches to Poutine
Oooh! Tell me how you made the garlic scape pesto!
Tonight: Dinner at a friend's house. Vegetarian fajitas and other fixings.
Soon, we'll have to have tempeh reubens. My SO has waited long enough. My recipe (from Apartment Therapy---I am VERY approximate in the proportions however):
For the tempeh:
1 8oz. package of your favorite tempeh
¼ cup olive oil
1 tablespoon toasted sesame oil
1 tablespoon tamari
¼ teaspoon paprika
1 dash chili flake
¼ teaspoon thyme (fresh or dried)
1 medium garlic clove, crushed or minced
you'll also need sauerkraut and cheese to complete this sandwich, and exactly how much of each depends upon both your appetite and your personal favorites. I like about 1/3-1/2 c sauerkraut and 1-2 slices swiss cheese for each sandwich.
For the dressing:
⅓ cup mayo (ok to sub vegan mayo)
1 tablespoon ketchup
½ tablespoon Annie's Goddess Dressing (optional) [NOTE: IG leaves this out)
[NOTE: IG also adds garlic powder to the dressing, and lets it sit for a few hours in the fridge for optimal flavor-hance]
Directions1. Heat 1 T olive oil in your favorite skillet. Whisk together the olive oil, sesame oil, tamari, spices, herbs, and garlic. Cut tempeh into pieces about the size of a pack of playing cards, and then split them so they are about 1/4 inch thick. Dip the slices into the marinade (just turning to coat them--don't let them sit or they turn crumbly), then place into hot oiled pan and cook on medium high heat for 3-4 minutes on each side.
2. When tempeh slices are golden, whisk 1 T water to your leftover marinade, and pour the mixture into your skillet. [NOTE: IG only sorta does this. It's fine just to sear the tempeh] Lower the heat. Cover and cook for 1-2 minutes more, then remove the lid and allow the tempeh to crisp up for just another minute. Set it aside and make the dressing.
3. To make dressing, stir together the mayo, ketchup and Goddess Dressing, if using. [AND garlic powder, if you're me]
4. Now assemble the sandwich: Heat skillet (a clean one) on medium heat. Take 2 pieces of your favorite sandwich bread, and butter one slice. [IG NOTE: I vastly prefer to use mayo to make grilled sandwiches of any sort! You always end up with a great browned crust on the outside--this also works with vegan mayo, IME.] Slather about 1 T dressing on the inside of each piece of bread. Top the unbuttered bread with 2 pieces of tempeh. On top of that, spread out your desired amount of sauerkraut and top with your preferred amount and type of cheese. Place the buttered bread on top of your sandwich filling and drop about a small pat of butter into your warm skillet. Place the sandwich on the melting butter, unbuttered bread side down, of course, and cook, uncovered, for about 2 minutes. Using a spatula and some courage, flip the sandwich and allow the other side to brown. Serve sliced in half with a little extra dressing.MORE IG notes: I also heat the saurkraut and press out the juices before making this sandwich...otherwise it's hard to heat all the way through, unless you barely use any sauerkraut--but I like to pile it on! If you don't press out the juices you will also likely end up with a soggy sandwich, so I recommend doing that]
[If you have tempeh haters, you can leave it out and just have a reuben grilled cheese!]
[I have also left out the cheese, and made the sandwich with only tempeh, the sauce, and sauerkraut. It is also very good this way, so it's vegan friendly as well.]
re: IndyGirl
Um, we more or less sort of winged it. But here's the recipe I used as a blueprint:
Tonight: the clear stir fry sauce from this thread:
with zucchini, garlic, green onions, tofu, and carrot coins. YUM!!! (Of course, I used veg stock and not chicken stock.)
My husband calls it a "goulash" but it's basically tempeh cooked in a skillet with whatever vegetables we have in the kitchen...we serve it with sprouted corn tortillas and beans. My favorite variations are:
- tempeh w/ green olives, mushrooms, garlic, siracha
- bell peppers, mushrooms, spinach
- sweet potatoes, green beansAlways topped with avocado, sometimes cilantro.
Pasta primavera with pesto sauce. Used zucchini, onion, carrot, peas, green beans. Would have been better with homemade pasta, but I didn't have the energy last night.
re: callmijane
Lunch (our principal meal) today -- from the stock of CSA produce in the 'fridge --
green beans stewed in olive oil with onions, tomatoes, and Harmony Valley vegan "sausage" mix;
eggplant puree (peeled, chunked; steamed and mixed in food proc. with cashew butter, almond milk, olive oil & parsley)
salad of raw raddish slices with steamed raddish greens (steamed; chilled; and chopped) -- dressed with vegan "mayo" based Green Goddess dressing-
re: alc
That's so funny. I have been on a french food kick- and my partner is gone for the week...so that means I eat alot of things off spoons....and in weird combinations.
Tonight I was making a haricot vert puree to stick in the fridge- and a white sauce for broccoli gratin. I ate them together (???) ...and licked the plate. Oh well :)
re: sedimental
and for lunch today I steamed some cauliflower and fennwl and covered it all with a sauce of red beans pureed in the food proc with some tahini, soy sauce, hot sauce, adobo powder and almond milk. Also included some chopped raw scallions and their greens. Other dish was collards sauteed in earth balance with a bit of salt, liquid smoke and hot sauce. But somehow I doubt many are eating this in France!
Tonight my husband is determined to attempt to crack the secret recipe behind Garvey burgers. Ever since he had one at Everlasting Life Cafe in DC, he will not rest until he is able to make his own. Last night he prepped his own seitan because he read somewhere that that is one of the ingredients. I look forward to eating them, regardless of how failure-tastic or triumphant they may be.
re: jennymoon
Garvey Burgers are vegan burgers made in restaurants run by the Black Israelites. Usually those places are like soul food with a healthier twist. The best one is Soul Vegetarian in Atlanta.
In any case, the burgers were amazing but not quite up to my husband's standards and memories!
Udon noodle soup with miso, shiitakes and nori. Topped with a hefty dose of garlic chives and this furikake: http://www.mishima.com/cgi-bin/mishim...
Last night- Soft tacos with sauteed onion, carrot, squash and corn, beans, avocado and tomato.
Night before- Homemade pasta with a basic red sauce and some mozz, green salad.
I haven't planned tonight, as there wasn't much left at the farmers market when we got there at 1130 :-(. Must get up earlier next time. -
sorry if this sounds pretty lame; but with the hot weather and loads of CSA vegetables --
By the way, these are lunches, as lunch is our main meal of the day due to my work schedule.
And as lame as these may sound, with good quality farm vegetables both meals were very satisfying!Meal 1: ears of corn (in pressure cooker); cabbage wedges braised for about 10 minutes dressed with olive oil, salt and pepper; salad of lettuce and herbs dressed with olive oil and lemmon juice; Field Roast saussages (in microwave)
Meal 2: table set with spread of: beet wedges (pressure cooker); beet greens sauteed in olive oil; steamed cauliflower; steamed baby eggplant halves; steamed carrots; and bowls of vegan mayo with chopped herbs; olive oil; lemmon juice and salt and pepper (Prep time: 10 mintues, maybe)
For us last night since I am still recovering from what had me under the weather on Tuesday:
a small amount of salmon (very very rare for me, but I felt like I needed the nutrients)
quinoa with caramelized onions, sauteed garlic, roasted zucchini coins, and almonds (served room temp)
roasted halved potatoes -
Not meaning to hog this thread....but I hope more people will post here too-and on the Special Diets board. Hmmmm....maybe I should start a similar thread there too for all my low carb, gluten free, paleo, low cal, healthy brethren :)
Tonight it will be chickpea flour pancakes (Dosa) with crushed peas and cilantro. Served with thick yogurt and chutney -and a chopped side salad. Makes a nice filling summer meal.
re: IndyGirl
I make them either by adding more water and making them like a crepe ( to fill) or serve with dipping sauce, or by just making pancakes and topping with veggies and sauce. They are very pretty (all gold and green!) and make a nice base for just about anything. I hope you like them!
Chickpea Flour Pancakes with Crushed Peas and Cilantro
1 cup of chickpea flour
2/3 teaspoon of ground cumin
generous dash of turmeric
generous dash of cayenne
1/2 teaspoon of sea salt
1 cup of water
2/3 cup of frozen peas, boiled for a few minutes and lightly mashed
1 green chili, finely chopped
1/2 inch piece of ginger, grated or finely minced
1 - 2 teaspoons of fresh cilantro, finely chopped
sesame oil for fryingIn a medium bowl, sift together the chickpea flour, cumin, turmeric, cayenne and salt. Slowly, stirring with a wooden spoon, pour in the water, taking care to remove any lumps. Stir in the mashed peas, chopped chili, ginger and cilantro. Set aside for 20 - 30 minutes.
Heat a few teaspoons of oil in a small nonstick frying pan over medium-high heat. When hot, ladle 1/4 - 1/3 cup of batter into the pan. Cook for about 2 minutes or until the bottom is golden brown. Flip and cook for another minute or so, or until browned. Transfer to a plate and fry up the rest of the batter, adding more oil to the pan as necessary.
Tonight will be spanakopita, with marinated tofu and nooch standing in for the usual feta. I also bunged the ice cream base thingy in my freezer yesterday in hopes of making some cherry ice cream with a coconut milk/soy creamer base. To add or not to add chocolate?
I am thinking yes on the chocolate.
Not too creative, but Oh! so dang good...
.......a big, fat, portobello in lemon juice/ olive oil on the grill. I served it with cauliflower "mashed potato" and a side of fermented veg.I did the chocolate avocado pie thing for dessert. Wow....my neighbor said she does it all the time! I must be the last to know that avocado can be used for dessert.
re: IndyGirl
I used the recipe below (made thick) and filled a pie shell. I low carb so I used an almond flour crust:
Avocado Chocolate Velvet
In blender:
2 ripe avocado
6 tablespoons unsweetened raw cocoa powder
1/4 cup Trader Joe's agave syrup, maple syrup, or other liquid sweetener
2 tablespoons evaporated cane juice, optional
1/2 teaspoon vanilla extract
Pinch of ground cinnamon
2 tablespoons water; plus 1/2 cup purified water - or less*More or less water makes it a sauce, a pudding or thicker to fill a tart shell.*
I actually froze the pie (because there are only two of us) and I knew we would eat the whole damn thing if I just left it in the fridge! I liked it a bit frozen because it is really hot here. Then topped it with whipped cream. Man, really great.
I lacto- ferment veg alot so I always have it on hand. It makes such a nice addition to anything on the plate, especially vegetarian meals. I am not vegetarian anymore but still eat vegetarian meals about half the time. I really like lacto fermented turnips with onion, lacto salsa, kim chee and banana peppers. I always have mason jars in the fridge with something brewing!!! :)
Mmm, that 101cookbooks recipe looks delicious! I love her recipes too. I think I'll pass on your dinner tonight though. I hope you feel better soon!
Tonight, I had mujadara with cucumber-mint-yogurt sauce. I made another thread asking for mujadara variations/ add-ons for my large batch of leftovers, so expect some remixes from me for the next few dinners.


text:
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subset: commoncrawl


text:
Calendar of Events
Fashion Culture Special Programs
Fashion Culture programs are organized by The Museum at FIT to provide new perspectives on the culture of fashion.
Programs are free unless otherwise indicated. Reservations are required for all events, as space is limited.
Grazia Korea October 2013, featuring
Chloe Sevigny. Stylist: Ben Sturgill / photographer: Pamela Hanson
NEW: Secrets of the Styling Trade Tuesday, March 11 | 6:00 pm Join us for a panel discussion organized in collaboration with MAC Cosmetics and the Albright Fashion Library covering a range of topics that involve fashion, beauty, and art. This exceptional panel of talent will be moderated by Valerie Steele, director and chief curator at The Museum at FIT. Dr. Steele will welcome a group of fashion stylists and costume designers that includes Paul Cavaco, Freddie Leiba, Kathryn Neale, Mary Alice Stephenson, Catherine George, and June Ambrose, whose insights, advice, and experience will inspire and enlighten students—and anyone else—interested in fashion and design. |
The Science of Trend Forecasting Wednesday, March 12 | 6:00 pm - SOLD OUT Saul Lopez Silva Join Saul Lopez Silva of WGSN (the Worth Global Style Network), the world's preeminent trend forecaster, as he reveals the science behind predicting fashion and design trends for a billion-dollar industry that depends upon the ever-changing tastes of consumers. |
Image courtesy of WGSN | |
Photograph: Jay Marroquin Courtesy of Ricardo Seco |
Tuesday, March 18 | 6:00 pm Yliana Yepez, Angel Sanchez, Paula Mendoza, and Ricardo Seco Join Colombian jewelry designer Paula Mendoza, Venezuelan accessories designer Yliana Yepez, Mexican menswear designer Ricardo Seco, and Venezuelan fashion designer Angel Sanchez to discuss the current fashion scene in Latin America, how these designers have inserted their brands into the United States, and the importance of local and global perspectives in fashion. Organized in collaboration with Instituto CervantesPart of the Hispanic-American Fashion Culture series. See a listing of all events in this series on our Special Events page. REGISTER NOW |
Diana Vreeland Memos: The Vogue Years Tuesday, March 25 | 6:00 pm - SOLD OUT Alexander Vreeland and Reed Vreeland Diana Vreeland's son and grandson will present their new book, an extraordinary compilation of Vreeland's personal correspondence. Works by photographers such as Richard Avedon and Cecil Beaton illustrate letters that reveal her boundless imagination and prescience, while her communications with designers offer the reader an intimate education in fashion. A book signing will follow the presentation. |
Luca and Mariano Rubinacci in Conversation with G. Bruce Boyer Wednesday, March 26 | 6:30 pm Join Mariano and Luca Rubinacci for a discussion of the Neapolitan school of tailoring. The House of Rubinacci is considered the most important and famous practitioner of the art of tailoring in the world. Over the years, the firm has counted notables such as Vittorio De Sica, Terence Stamp, and Bryan Ferry among its clientele. G. Bruce Boyer is a menswear expert, writer, and editor, and a curator of the MFIT exhibition, Elegance in an Age of Crisis: Fashions of the 1930s. |
London House, classic Neapolitan jacket, silk tussah, 1930s. |
The High Cost of Cheap Fashion Thursday, March 27 | 6:00 pm Elizabeth Cline and Sass Brown Sass Brown, acting assistant dean for the School of Art and Design at FIT, and journalist and author Elizabeth Cline will discuss how fast fashion affects not only the fashion industry but also the environment. They will also trace the development of cheap fashion, considering its ramifications and issues that have been raised by its emergence. A book signing will follow the presentation. |
Photo: Keri Wiginton |
Talk and Tours
Elegance in an Age of Crisis: Fashions of the 1930s Monday, March 31 | 6:00 pm - Patricia Mears | SOLD OUT Elegance in an Age of Crisis: Fashions of the 1930s celebrates innovative and beautifully designed fashions made by the era's finest dressmakers, who combined cutting-edge technology and fine hand-craftsmanship to forge a truly modern aesthetic. Curated by Patricia Mears and G. Bruce Boyer. Patricia Mears will lead tours on February 24 and March 31. On April 9, both Patricia Mears and G. Bruce Boyer will be present to lead the tour. |
Vionnet, evening dress, orange cotton and silk crepe de chine, c. 1932, France. |
Wednesday, March 19 | 10:30 am - SOLD OUT With trend forecasting now an integral part of the fashion system, Trend-ology examines more than 100 objects from MFIT's permanent collection to investigate how fashion trends emerge and change, with constant shifts in print, color, material, embellishment, and silhouette. |
Chanel. Necklace, gold-plated metal, Fall 1991. Suit, pink wool, synthetic tweed, and white cotton, Spring 1994. Belt, gold-plated metal, 1988. Bag, navy quilted leather and brass, c.1992. France | |
Beyond Rebellion: Fashioning the Biker Jacket Wednesday, March 12 | 10:30 am - SOLD OUT Beyond Rebellion: Fashioning the Biker Jacket examines high-fashion interpretations of this familiar, utilitarian garment. Organized by graduate students in FIT's Fashion and Textile Studies program, the exhibition explores the biker jacket in its many forms, from military uniform to subcultural fashion statement. |
Rei Kawakubo for Comme des Garcons, ensemble, spring 2005, Japan. |
The Museum offers internships to Graduate Students only. |


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This talk was presented to a local audience at TEDxOilSpill, an independent event. TED editors featured it among our selections on the home page.
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Betty Hutton, 81, Cambray Courts, Gouverneur, was admitted Monday to Samaritan Medical Center with injuries she suffered in an accident at 6:45 a.m. at Route 11 and Valley View Drive in the town of Pamelia.
She was listed as stable on Tuesday. She suffered a head cut and chest pains, according to state police.
Her westbound car skidded out of control on snow- or slush-covered pavement and struck a tree, police said.


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Not only is this a great cable at a reasonable price but it comes with a velcro cable tie!
I bought (3) cords the same type different length and colors. Good Value and Quality.....
Not a great cable, but okay for a 120 watt speaker set up.
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parts house part number for points& cond.Moderator: Team Cub
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parts house part number for points& cond.What is napa's (fram, delco,etc) number for points and condensor for my farmall m? Does it matter on the brand of stock dist.? How do you determine the brand if there is no markings? Is this the same part number that will fit a cub or super c?
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I took a trip to Cape Cod, MA last week (August 10 - August 14th) I captured a lot of photographs that I'd like to share with the views of WKTV. It was an wonderful trip, one rainy day didn't hurt a thing.
Cape Cod Trip Part 1.
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The Minnesota state men's track and field team successfully defended its Northern Sun Intercollegiate Conference indoor championship Saturday, scoring 207.5 points to best the 10-team field.
MSU-Moorhead was second with 111 points and Augustana College finished third at 102.5 in the competition at Bud Myers Field House.
The Mavericks had four of the top eight point-scorers in the meet with Nathan Hancock in second-place (36.50), Jerrell Hancock and Chris Reed tied for third (20) and Devin Allbaugh in sixth (18).
Jerrell Hancock set an NSIC indoor record in the 400-meter dash with a time of 48.48. He also won his second straight 200-meter dash title with an automatic qualifying time of 21.46.
Reed's record-breaking toss of 59-feet-7 1/2 in the shot put gave him his second consecutive NSIC indoor championship. Reed's toss broke MSU's record held by Mike Yonkey of 59-6 1/4 set in 1989.
David Pearcill captured the triple jump title with a leap of 47-1 1/2. MSU's 4x400-meter relay team of Nathan Hancock, Carmono Lane, Dan Guelle and Jerrell Hancock captured top honors with a time of 3:16.61. That time broke the previous NSIC record 3:18.91 held by MSU-Moorhead.
MSU's Joshua Mellman was first in the 1,000 meters in 2:31.20. Allbaugh finished second in the mile run (4:13.65) after winning the 3,000 meters on Friday.
Minnesota State will compete at the NCAA Division II Indoor national championships March 8-9 in Birmingham, Ala.
Women's track: The Mavericks scored 83 points on Saturday to finish fifth at the NSIC Indoor Track & Field Championships at Myers Field House.
The University of Mary won the title with 185 points. Winona State was second with 130.
MSU's Dedie Richemond placed second in the 600 meters with a time of 1:35.29. Teammate Danielle Jones was second in the 60-meter dash in 7.81.
Mankato native Anna Veroeven placed third in the triple jump with a distance of 11.80 meters. The personal-best jump provisionally qualifies Veroeven to the NCAA Division II Indoor Championships.
Also taking thirds for MSU were Kate Sanft in the 800 meters (2:15.87), Jessie DeJong in the 1,000 meters (2:58.0) and the 4x400 relay team of Annie Dahl, Bonnie Pickford, Jones and Richemond (3:54.59).
MSU 3, Ohio State 3: Casey Hirsch helped Minnesota State University skate to a tie in the regular season finale over Ohio State when she scored a goal with 2:46 remaining in the third period.
The Buckeye's, however, gained the edge in a five-round shootout as the Mavericks dropped to 1-4 in shootouts this season.
Tracy McCannn and Lauren Smith had a goal and assist apiece for the Mavericks, and Kathleen Rogan had two assists.
Ally Tarr scored twice for the Buckeyes.
Danielle Butters had 34 saves for the Mavericks, and Chelsea Knapp made 15 saves for the Buckeye win.
MSU (10-19-5, 6-17-5 WCHA) finishes sixth in the conference and will travel Friday either North Dakota or Wisconsin for a WCHA first-round playoff series.
Softball: The Mavericks won twice on Saturday at the NSIC/MIAA Crossover Tournament in Rochester. In Game 1, MSU piled on seven runs in the sixth and seventh innings in win a 7-0 decision over Washburn.
The Mavericks' Eryn Edgerton had two hits and two RBIs; Chelsea Riordan had two RBIs; Samantha Holien had two hits, a run and an RBI; and Lindsay Erickson had three singles with a run scored.
In Game 2, the Mavericks defeated St. Cloud State 8-2. As a team, MSU tallied 11 hits, three of which came off the bat of Lauryn Morris. Anna Cole added two hits as well.
The Mavericks wrap up the NSIC/MIAA Crossover at 10 a.m. today as they take on Lindenwood.
February 23, 2013
MSU men successfully defend NSIC track title
- Sports
- MSU to host Northern Michigan in playoffs
- Thoma column: The many purposes of spring training
- MSU men will host regional again
- Cross column: Free guns with truck makes good business
- East battles Marshall tough in Section 2AAA finale
- MSU hockey comes up a point short
- (PHOTO GALLERY) MSU men's hockey v. Michigan Tech
- Free Press hockey writer Shane Frederick's live coverage
- St. Peter gets Fairmont in state tourney opener
- ACGC goes inside to defeat Rebels for Sect. 2A title
- Outdoors
Cross column: Free guns with truck makes good business
To suggest that the promotion to give away guns with a truck purchase tweaked media interest would be a significant understatement.
Continued ... - Muskie group to meet in Owatonna
- Cross column: Fishing season ends, winter season doesn't
- Tolerance to oxygen level varies by species
- Know Your Lakes: Series maps
Cross column: Free guns with truck makes good business
- Latest auto racing news


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Description: Freelance writers with strong backgrounds in international affairs are needed for assignments in The Washington Diplomat, a monthly newspaper that focuses on the diplomatic community in D.C. Writers must be able to understand and translate complex global issues, interview diplomatic and government officials, cultivate sources, and meet deadlines. We're seeking news writers with expertise in world affairs, U.S. politics and foreign policy. We're also seeking writers for industry-focused special sections with knowledge of local education, real estate and retail developments, as well as culture writers who can cover the local arts scene. This is not a full-time position. Freelancers receive about one to two assignments per month, with story length varying from 1,000 to 2,000 words and a pay range of $175 to $275 per story for news and industry articles, and about 800 words and $100 for arts stories. Please note, we are only able to respond to those we feel qualify. If there is interest, we will contact you within one month of your submission. Thanks. Send resume, three clips and three references to: Victor Shiblie The Washington Diplomat PO Box 1345 Silver Spring, MD 20915-1345 Or fax to (301) 949-0065 Or e-mail to firstname.lastname@example.com NO PHONE CALLS PLEASE
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Posted: 9:00 p.m. Friday, April 5, 2013
By Rick Couri
The plane left Denver headed for Baltimore but the pilot made the decision to divert to Chicago and have the family removed. Once off the plane, the family was met by an FBI agent, two Customs and Border Security agents and two police officers.
It happened in February but the family says they still haven't gotten an apology from United. Here's what happened.
The parents were concerned about violent and sexual images they say were a part of the movie Alex Cross.
The off loaded passengers said because the screens dropped down from the ceiling they "could not shield our young children from this inappropriate content.'
When the parents asked if the movie could be stopped flight attendants told them no.
The mom and dad then asked for the pilots name and moments later the captain came on the overhead speaker and said security concerns were forcing the flight to be diverted to Chicago.
Once on the ground Chicago police boarded the plane and escorted the family off. FBI personnel interviewed the family and let them go.


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Justin Bieber didn't attend a court proceeding related to an assault...
Guelph businesswoman Julie Wrzalka has known for years about the benefits...
Canada has its first gold medal at the Sochi Paralympic Winter Games.
Get out your passport and pack your suitcase! You and a guest could be on...
Meet Line 9.
Henry Horkeminder hated school. He hated everything about it. Mostly he...
Only a few, however, remember the Cambridge Ice Palace, which was the...
OTTAWA — The federal government is concerned a damning independent audit of how federal funds are spent in Attawapiskat will inflame tensions in advance of Friday's meeting between the prime minister and First Nations leaders, says a source who has seen the report.
The government, however, says it is not deliberately withholding the document and it will be released soon through "normal channels."
The audit, by Deloitte and Touche, is "severely critical" of how Chief Theresa Spence and the Attawapiskat Band Council have spent about $90 million in federal funds over the past five years, according to a source who refused to be more specific about its recommendations.
"The situation right now is pretty tense. You saw the shutdowns (Saturday)," said the official, referring to protests that included a blockade of the railway between Toronto and Montreal that stranded more than 1,000 Via Rail travellers on four trains. "The dilemma now is this is a tense situation, and the government is extremely concerned how this will be perceived because it (the audit) is bad."
A spokesperson for Prime Minister Stephen Harper's office denied the government was deliberately withholding the audit. Communications director Andrew MacDougall would only reiterate Harper's comments last week that the federal Department of Aboriginal Affairs has a process to follow when it receives an audit, and that the government intends to release the document "along the normal schedule which we anticipate is in the not-too-distant future.
MacDougall said Harper will be joined at Friday's meeting by Aboriginal Affairs Minister John Duncan, parliamentary secretary for aboriginal affairs Greg Rickford, Health Minister Leona Aglukkaq, and Treasury Board President Tony Clement, who is responsible for the government's spending, but who MacDougall noted is responsible for economic development in northern Ontario.
The Assembly of First Nations, led by Grand Chief Shawn Atleo, will lead a delegation expected to number about 30.
For the federal government, the convergence of the rolling First Nations protests, Spence's hunger strike, and now the audit's damning findings have created a potentially explosive mix.
Saturday's blockade was part of the Idle No More protests, which began as a grassroots movement objecting to federal budget measures that First Nations activists say gut aboriginal, environmental and treaty right protections.
Initially launched via social media by a group of four Saskatchewan women, the movement has taken on a life of its own, with support emerging across the country and demonstrations popping up abroad.
On Dec. 11, Chief Spence separately launched her hunger strike, aimed at what she says is federal inaction on her reserve's concerns. She had demanded a meeting between Harper, the Governor General and First Nations leaders.
Yet after Harper announced Friday he would meet on Jan. 11 with a delegation of the Assembly of First Nations, which Spence said she would attend, she refused to abandon her fast.
Her spokesperson Danny Metatawabin could not be reached Sunday.
Regional Grand Chief Stan Louttit of the Mushkegowuk Council, which includes Attawapiskat, said in an email Sunday he was "not at liberty to talk about the audit since the First Nation and AANDC (the Department of Aboriginal Affairs) are in the midst of discussions on the audit findings."
He added "the focus should be on the Jan. 11 meeting."
Last year at the height of the Attawapiskat housing crisis when Ottawa agreed to deliver nearly two dozen new modular homes to the northern Ontario reserve, the Conservative government ordered a review of how Spence and the Attawapiskat Band Council had been spending federal dollars that flow to that reserve. Auditors completed their work in the late fall and a report was submitted to the Harper government and shared with Spence and the band council.
The audit apparently makes a number of recommendations to the federal government, but according to the source who has seen the audit, its findings are mainly directed at Spence and her council.
The audit was submitted to the Department of Aboriginal Affairs, and reviewed by a departmental audit committee. It should have been posted to the departmental website by now, if the usual 60-day release timetable was followed.
News services


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Rutherford Grill
Take a Lap in a Pro Race Car at Infineon Raceway for a Good Cause
If you're hankering to joyride a racetrack, head to Sonoma's Infineon Raceway this Saturday, where they're hosting an afternoon and evening of racing, wine and food to benefit the N.A.S.A non-profit Car Control Clinic for teen drivers. There are racing activities all day and you'll even get to take a ride around the track with a professional driver.
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Professional Development Opportunity Detail Page
Previous Page | New Search | Browse All
Name: | 4 chemistry Modeling Workshops in TN |
School/Institution: | Middle TN State university |
Department/Unit: | Tennessee STEM Education Center |
City: | Murfreesboro |
State: | TN |
Opportunity Type: | Modeling Workshop |
Teacher Status: | Preservice Inservice |
Teacher Level: | High School |
Description: | FOUR Modeling Workshops in 1st semester chemistry will be offered in Tennessee in summer 2014 for the same grant: at Middle Tennessee State University in Murfreesboro: June 9-20 at Austin Peay State University in Clarksville: June 23 to July 3 at Cumberland University in Lebanon: June 23 to July 3 at Martin Methodist College in Pulaski: June 23 to July 3 Peer leaders: MTSU, Murfreesboro, TN date: June 9-20, 2014 leader: Dennis Glass assistant: Lee Ann Richardson APSU, Clarksville, TN date: June 23-July 3 leader: Lynda Meece assistant: Patricia Zirkle CU, Lebanon, TN date: June 23-July 3 leader: Lee Ann Richardson assistant: John Vaden MMC, Pulaski, TN date: June 23-July 3 leader: Dennis Glass assistant: Christopher Manor Location: a high school near each university, or at the university Audience: For Tennessee teachers. Out-of-state teachers can attend if space is available, at a cost to be determined. For information and to commit to register, please e-mail Dr. Tom Cheatham: firstname.lastname@example.com . Workshop description: To exemplify effective instruction, the workshops are taught using a robust pedagogy, Modeling Instruction, developed at Arizona State University. Content for a semester is reorganized around basic models to increase its structural coherence. Participants are supplied with a complete set of course materials (resources) and work through the activities alternately in the roles of student and teacher. The Modeling Method is introduced as a systematic approach to the design of curriculum and instruction. The name Modeling Instruction expresses an emphasis on making and using conceptual models of physical phenomena as central to learning and doing science. Using models and modeling in science education is recommended by NSES and AAAS Project 2061. Modeling Instruction is aligned with all eight scientific practices of the National Research Council Framework for K-12 Science Education (2011). Student activities are organized into modeling cycles that engage students systematically in all aspects of modeling. (Specifics of the modeling cycle are here.) The teacher guides students through each modeling cycle, with an eye to improving the quality of student discourse by insisting on accurate use of scientific terms, on clarity and cogency of expressed ideas and arguments. After a few cycles, students gain skill at conducting scientific investigations without excessive prompting from the teacher. The main job of the teacher is then to supply them with more powerful modeling tools. Lecturing is restricted to scaffolding new concepts and principles on a need basis. Chemistry Workshop Goals The Modeling approach to chemistry is based on the particulate nature of matter. The Arizona State Modeling website (http://modeling.asu.edu/ModelingChemistry-storyline.htm) asks three fundamental questions about matter: 1. How do we view matter? 2. How does it behave? 3.What is the role of energy in the changes we observe? First we will introduce and review the Modeling approach to high school science instruction. This methodology aims to make student thinking visible through white board presentations, Socratic questioning and peer review. The second goal is to enhance and develop the current chemistry modeling curriculum. Emphasis will be placed on the first eight units: the simple particle through relating how much to how many particles (i.e. stoichiometry). Click here to learn more about the American Modeling Teachers Association. Visit http://modelinginstruction.org/teachers/workshops to find information on Modelling Workshops nationwide and to view possible strategies on how to gain funding (if needed) to attend. |
Start Date: | 06/09/2014 |
End Date: | 06/20/2014 |
Duration: | Also 6-23 to 7/3 at 3 locations. (MTWThF) and probably academic year follow-up meetings |
Application Deadline: | 05/01/2014 tentative |
Opportunity Website: | http://modelinginstruction.org/teachers/workshops |
Application Link: | forthcoming |
Sponsor Link: | http://modelinginstruction.org |
Benefits and Requirements | |
Cost: | Free to Tennessee inservice teachers; low cost for out-of-state teachers |
Benefits: | Stipend Housing Meals Professional Development/CEU College Transcript Credit |
Benefit Explanation: | Middle Tennessee State University, the sponsor, is funded in 2014 by a one-year state grant. The effort is part of Tennessee's High School STEM Redesign project, and it incorporates Physics First. The cost for out-of-state teachers in 2013 and earlier was under $300 (barely covers materials and meals). For housing information, please contact Tom Cheatham. |
Other Prerequisites: | It is preferred, but not essential, that participants teach in schools that use the inverted sequence (pcb) or that plan to implement that sequence. The workshops have no prerequisite, other than being an inservice high school teacher of chemistry, or preparing to be one. |
Professional Development Opportunity Contact Information | |
Contact: |
Tom Cheatham, Director, TN STEM Ed Ctr Box 82 Middle Tennessee State University Murfreesboro, TN 37132 Phone: 615-494-8738 |


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Exxon struggles despite rise in 2Q net income
By CHRIS KAHN, Associated Press
NEW YORK (AP) — A jump in Exxon Mobil's net income couldn't mask broader problems for America's largest oil company.
The Irving, Texas petroleum giant said its second-quarter net income rose 49 percent to $15.9 billion. But most of the gain came from $7.5 billion in asset sales.
Otherwise, it was a challenging quarter. Exxon Mobil produced less oil and natural gas, and it sold both at lower prices. Exxon's chemical factories also posted weak sales in Asia and Europe, where the economy slowed. All told, Exxon's operating profit of $8.4 billion was the lowest since the third quarter of 2010, and it fell well short of Wall Street expectations.
Shares rose more than 1 percent Thursday, but that was due to an increase in oil prices for the day.
The fortunes of Exxon Mobil and other petroleum companies mostly swing with the price of oil and natural gas. And the second quarter was tough for every one of them. Benchmark U.S. crude prices fell 8.8 percent in the period while natural gas prices dropped by 46.2 percent.
Declining prices also lowered second-quarter profits at Royal Dutch Shell, Occidental Petroleum Corp. and ConocoPhillips. Chevron Corp. will release its financial results on Friday, and BP will report next week.
Exxon said it will press ahead with its aggressive plan to explore for more oil and gas, even though prices are falling. Exxon announced earlier this year that it plans spend $37 billion annually over the next five years to find new energy sources around the world.
Exxon and other oil companies expect oil demand to rise, even though the current global economy is sputtering. New sources of oil are tough and expensive to find, and Exxon and others are not letting up on the throttle yet.
"Despite global economic uncertainty, we continue to invest throughout the business cycle taking a long-term view of resource development," Chairman and CEO Rex Tillerson said.
Exxon expects production to fall in 2012. But output should rise again next year as Exxon's Kearl oil sands project comes online in Canada, Raymond James analyst Pavel Molchanov said.
In the second quarter, Exxon's financial results were propped up by a big gain from the sale of its stake in a Japanese fuel and lubricants business. The $3.9 billion deal, announced in January, boosted profits for Exxon's international refining and chemicals businesses in the second quarter.
Overall, Exxon Mobil's net income amounted to $3.41 per share for the April-June period. A year earlier, Exxon earned $10.7 billion, or $2.18 per share. Revenue increased during the quarter by 1.5 percent to $127.4 billion.
Meanwhile, Exxon's core oil and natural gas production business suffered. Total production fell by 5.6 percent, when compared with the same part of 2011.
Lower oil and natural gas prices did help some parts of Exxon's global operation. Its refineries were able to buy cheaper oil, and lower natural gas prices made it less expensive to power some of their equipment. The company also was able to sell gasoline at higher prices in some parts of the U.S.
Exxon's U.S. downstream business, which includes refineries, increased profits by 14 percent in the period. Profits fell for its U.S. chemical manufacturing business by 21 percent.
Copyright 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Feb 19
I can't help but think of the buzz that surrounded Allen Iverson a few years ago on most of the sports channels for nearly a week. It was in regards to his lack of willingness to practice. For fisherman practice really does make perfect, even though we don't think of it as that. Instead we call it experience, water time, or sometimes a hard lesson. As a full time fisherman I shouldn't have to practice, right? Nothing could be farther from the truth. Anglers often use the word experiment, but really it is practicing.
Due to a lack of good ice at my home in northern Ohio I recently traveled to Lake Simcoe, which is situated roughly eighty miles North of Toronto. This lake, while known for many things, is perch Mecca. We had the good misfortune to be catching 8-inch perch seemingly at will. Sounds like a problem? Well it is when you're on arguably the best perch lake on the planet and you aren't catching jumbos.
After going through all of the regular "go to" lures without catching what we were after, my ice fishing buddy yells over, "We need to get some plastics on." I honestly have very little confidence in plastics but I'd like to think that I'm not too stubborn to try. This is especially the case when my buddy a minute later flopped a 14-inch jumbo on the ice.
Fancy new gadgets such as flashers and underwater camera's make us much better fisherman, but to get better, sometimes we need to go to the basics. Don't get me wrong I'm not giving up my Humminbird flasher but sometimes we can learn the most with our eyeballs and nothing else.
In the few moments after dropping down a jig with a large straight plastic tail, I knew why it was going to work. The answer was in the hole as I looked at this new combo in the water. Motion without moving the lure in the water column can be deadly on the big ones. When held perfectly motionless the little tail still wiggled around like a fart in a jug. On that day the wiggly tail was the trigger to get the jumbos to bite.
I'm sure next time it will be something different they want but I now have more confidence in plastics and another tool in my arsenal. Maybe Iverson doesn't need to practice, but this fisherman sure does.
For more info from Capt. Ross make sure you check out his website http://www.bigwaterfishing.com/ and blog http://bigwaterfishing.blogspot.com/


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Economic Globalization
Globalization is the tsunami wave that's coming up on the shores of every nation. And all the rules are changing.
- Michael Fairbanks
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Explore ↓
Economic Globalization Defined
Economic globalization involves societies around the globe becoming interdependent by trading—whether ideas, natural resources, finished products or labor. If such exchanges are uncoerced and free of deceit, they tend to be win-win exchanges. Country A's land is best for growing fruit. Country B's land has a poor climate for growing fruit but is well-suited for producing cereal grains. If the two countries freely exchange agricultural goods instead of each trying to grow all of its own food, both countries will benefit. Such exchanges are globalization at its best—countries entering freely into win-win exchanges to achieve greater abundance and diversity.
Table of Contents
- Economic Globalization Defined
- Economic Globalization and Growth
- Economic Globalization—Challenges and Critique
- Economic Globalization and Civil Institutions
Economic Globalization and Growth
Numerous studies have found a strong correlation between economic growth at all levels of a society and the degree to which that society is linked to global networks of exchange and productivity. For instance, a study published in 2005 by Axel Dreher using panel data for 123 countries over 30 years found that the countries with the lowest growth rates were those that had failed to globalize or that actively prevented globalization.
Economic Globalization—Challenges and Critique
Although globalization is clearly linked to economic growth for rich and poor alike, many factors come into play in the process of globalization. These need to be understood if globalization's negative effects are to be minimized.
Globalization has meant enormous change in the last several decades, particularly with the invention of such omnipresent technologies as computer networking. This change has led many to lament the cultural, economic and religious difficulties that have surfaced in globalization's wake. Some of the problems include:
- The popular desire for the goods and services that globalization affords makes it almost an unstoppable force. Customs, traditions or mores that stand in the way of such a force can sometimes be swept aside.
- The human person seems to become a helpless, faceless individual in the face of market forces that are perceived as more important than human dignity.
- Open borders and opportunities far from home tend to draw people away from extended families and familiar neighborhoods, leading to societies where social bonds are weak and civil institutions attenuated. This in turn leaves the individual with little between him and the state, or between him and mass culture.
- Misunderstandings of globalization can often lead to the spread of consumerism, materialism, and even hedonism.
Much of what is blamed on globalization is simply the result of perennial human fallibility. Pre-globalized countries have their own cultural problems, sometimes quite severe. And the tendency to romanticize pre-globalized cultures leads us to blame any evidence of moral corruption on the process of globalization at work in the developing country. At other times, the moral corruption may be caused not by global free markets but by forms of aid that encourage dependency and, with it, various social pathologies.
Economic Globalization and Civil Institutions
These are important considerations if we are to achieve a balanced and accurate understanding of globalization; but we should not pretend that globalization isn't without its cultural challenges. Globalization has helped to lift hundreds of millions of people out of abject poverty, but the cultural challenges that attend it are real. A promising area of research and work to address such problems involves the work of 19th Century French social philosopher Alexis de Tocqueville and his call to strengthen religious and civil institutions and, with them, the family. More broadly, and following the work of Robert Nisbet, it also calls on people to limit the central government from arrogating to itself authority that best remains with families and local civil institutions.
This is not to suggest that an easy solution lies before us. At times, local communities are marked by deep corruption and human rights abuses, with even the institution of the family corrupted into a tool for the routine abuse of women and children. Often, too, a central government has crowded out a community's local institutions over a period of several decades, and for the government to simply withdraw its bureaucracies will not undo the damage overnight. In such cases, the transition to a culture marked by strong families and robust civil institutions in the context of ordered liberty and limited government would be the work of decades and generations, with political, religious, academic, charitable and entrepreneurial leaders all playing important roles.
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Access the Global Review here:
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Wed Jan 30, 2008
Losers can become winners rather quickly (and vice versa). Or so says Kingdom Ridge Capital's marketing materials. The new technology-focused equities shop, founded by SAC Capital Advisors alums Chris Zepf and Brian Thonn, cites examples where the "see-saw" demand and product cycles provided moneymaking profits for long and short positions in the same stock. In...
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Definition of Hurler's syndrome in English:
Hurler's syndrome
Line breaks: Hur¦ler's syn|dromePronunciation: /ˈhəːləz
- A defect in metabolism arising from congenital absence of an enzyme, causing accumulation of lipids and mucopolysaccharides, and resulting in mental retardation, a protruding abdomen, and bone deformities including an abnormally large head. Also called gargoylism.More example sentences
- Moreover, cord blood stem cells appear to repair more of the damage caused by Hurler's syndrome than does adult bone marrow.
- The normal development of myelin sheaths is impaired in children born with certain inherited diseases, such as Tay-Sachs disease, Niemann-Pick disease, Gaucher's disease, and Hurler's syndrome.
- If the disease is not stopped, children with Hurler's syndrome usually die by 5 to 10 years of age.
1930s: named after Gertrud Hurler (1889–1965), the Austrian paediatrician who first described it.


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Dear Editor:
Boy, it looks like I settled into a Republican county. Everyone must be proud of what Mr. Bush did to this country.
Now they want to elect another Republican so he can take our Social Security, Medicare and Medicaid. Won't that be grand!
R.J. Sample
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OBITS - Incomplete obituaries are marked with a *
Michael M. 'Mike' Roland
Oct 24, 2012
Oct. 24, 2012
Michael M. \"Mike\" Roland, 57, of Grandview, died Wednesday, Oct. 24, 2012, at his
A lifetime resident of Grandview, he was a graduate of Spring City High School Class of 1973. He
was a self-employed farmer and cattleman. As a small child, he developed a love of horses. He and
Gena showed horses in this area for several years and won many ribbons.
He was of the Baptist faith and was preceded in death by his father, James N. Roland; one
brother, Thomas Ray Roland; and his grandparents, Edgar and Alma Reed.
Survivors include his companion of 33 years, Gena Hassler of Grandview; his mother and
stepfather, Leah Reed Dodson and Earl Dodson of Grandview; one brother, Jimmy Roland of
Grandview; one stepsister, Susan Dodson of Douglasville, Ga.; one niece and her husband, Tiffany
and Brad Rolison of Booneville, Miss.; one nephew, Nick Smith of Douglasville, Ga.; and one great-
nephew, Braden Rolison.
Funeral services will be 2 p.m. Friday in the chapel of Vaughn Funeral Home with the Rev.
Charles Armour officiating. Burial will follow in Mt. Sulphur Cemetery.
The family will receive friends two hours prior to the service on Friday at the funeral home.
In lieu of flowers, memorial contributions may be made to the Rhea County Rescue Squad, 260
McGoffin Ave., Spring City, TN 37381.
Vaughn Funeral Home of Spring City is in charge of arrangements.