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An adult 21 years or over must be present to sign for delivery of alcoholic beverages. Order tracking numbers will be emailed to you upon shipment, so you'll know when to expect delivery. We offer the following options for your convenience:
Ground: Delivery generally between 1 and 7 business days once the package leaves our warehouse.
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Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
#52 Wine Spectator Top 100 of 2012
Alta Luna Phases represents the finest selection of grapes from prime vineyard sites in the foothills of Italy's breathtaking Dolomite Alps. This elegant yet robust fusion of Merlot and native varieties Lagrein and Teroldego combines flavors of blackberry, dark cherry and plum with distinctive spicy notes. Aged in oak barrels for 12 months, this vibrant red is smooth and beautifully balanced, with fine tannins and a lingering finish.
"Base notes of chocolate and coffee liqueur enrich smoke, tea leaf, roasted plum and black currant candy flavors in this well-honed red, while a supple juiciness and a hint of dried mint linger on the finish. Teroldego, Lagrein and Merlot. Drink now through 2018." 90 Points Wine Spectator
Founded in 1957, Cavit has earned an international reputation as an innovative leader in Trentino winemaking. Today it is responsible for approximately 70% of this northern Italian province's entire wine production. The company is based on a partnership between 5,000 member growers, organized into 14 associated cellars located throughout Trentino in zones noted for the quality of...Read More About Cavit
(tren-TEE-noe ahl-toe ah-DEE-jay) The area consists of the regions Trentino and Alto Adige, neighbors in Northeast Italy, and is part of the Tre-Venezie trifecta. The northernmost region of Italy is fairly hilly due its closeness to the the Alps, and many vines in Trentino are terraced along the hillsides for ideal sunlight benefits. Alto Adige, in turn, has more vines on...Read More About Trentino-Alto Adige
Other Red Red wines are certainly not limited to Cabernet and Pinot Noir - or even Nebbiolo and Grenache. There are a multitude of grape varieties throughout the world, however, in a Darwinian sense, survival of the fittest only brings us wines made from grapes that can adapt to changing climates and winemaking techniques. Notable Facts Our other red wines primarily consists of...Read More About Other Red Blends
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Christians can sometimes feel guilty about struggling with their faith. Join us as Gene Getz describes some biblical examples of those who struggled in their faith, and learn how God continues to love you, even in the midst of your questions.
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recipe reviews for:
"Ranch dressing helps crushed cheese-flavored crackers adhere to tender chunks of chicken breast in this kid-pleasing dish."
Cooking Level: Intermediate
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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!
See how to make extra-easy and delicious barbequed chicken kabobs.
See how to make moist, tender breaded and baked chicken.
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Prevention of Osteoporosis (cont.) Medical Author:
Coburn Hobar, MD
Medical Editor:
William C. Shiel Jr., MD, FACP, FACR
William C. Shiel Jr., MD, FACP, FACRDr. Shiel received a Bachelor of Science degree with honors from the University of Notre Dame. There he was involved in research in radiation biology and received the Huisking Scholarship. After graduating from St. Louis University School of Medicine, he completed his Internal Medicine residency and Rheumatology fellowship at the University of California, Irvine. He is board-certified in Internal Medicine and Rheumatology. IN THIS ARTICLE
Nutrition and Osteoporosis PreventionEating the right foods is essential for good nutrition. Our bodies need the right vitamins, minerals, and other nutrients to stay healthy. Getting enough calcium and vitamin D is important for strong bones as well as for proper function of the heart, muscles, and nerves. The best way to get enough calcium and vitamin D is through a balanced diet. A diet high in calcium Not getting enough calcium during a lifetime significantly increases the risk of developing osteoporosis and is associated with low bone mass, rapid bone loss, and broken bones. A diet high in calcium is important (see Osteoporosis and Calcium). Good sources of calcium include low-fat dairy products, such as milk, yogurt, cheese, and ice cream; dark green leafy vegetables, such as broccoli, collard greens, and spinach; sardines and salmon with bones; tofu; almonds; and foods with added calcium, such as orange juice, cereals, soy products, and breads. Calcium supplements and vitamins are also available.
A diet high in vitamin D Vitamin D is important for the body to absorb calcium from the diet. Without enough vitamin D, the body is unable to absorb calcium from the foods that are eaten, and the body has to take calcium from the bones, making them weaker. Vitamin D comes from two sources. It is made in the skin through direct exposure to sunlight, and it comes from the diet. Many people get enough vitamin D naturally. Vitamin D is also found in fortified dairy products, egg yolks, saltwater fish, and liver. However, vitamin D production decreases with age, in people who are housebound, with the use of sunscreens, and during the winter when sun exposure is decreased. In these cases, people may need vitamin D supplements to ensure a daily intake of 400-800 IU of vitamin D. Next Page: Must Read Articles Related to Prevention of Osteoporosis
Bone Mineral Density Tests
Osteoporosis (or porous bone) is a disease in which bones become weak and are more likely to break. Bone mineral density tests check the strength and solidness ...learn more >>
Hormone Replacement and Osteoporosis
Hormones are produced by glands in our bodies. They are chemicals that have specific effects on different parts of our bodies. For example, the ovaries produce ...learn more >>
Osteoporosis is a disease characterized by low bone mass and loss of bone tissue that may lead to weak and fragile bones. If you have osteoporosis, you have an ...learn more >>
Healthy Bones
Get tips and advances in treatment.
From WebMD
Healthy Resources
Featured Centers
Health Solutions From Our Sponsors
Read What Your Physician is Reading on Medscape
Osteoporosis: Treatment & Medication »
Osteoporosis is typically asymptomatic until a fracture occurs.


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Open Daily
Extended Hours
Enterprise Collection
Up the style factor in your home with the Enterprise Sectional and Cocktail Ottoman. Available in white and charcoal blended leather, the Enterprise features sleek lines, clean tailoring and chrome legs.
Fleat Reclining Collection
You don't have to look any further than the Fleat leather reclining collection for ultimate seating comfort. The Power recline option allows you to recline to your favorite position at the touch of a button.
Joshua Recliner Collection
Kick back and relax in the luxury of the Joshua leather recliner collection. The fully padded leg rest and pillowtop arms provide ultimate comfort, while the sleek nickel handle adds a bit of sophistication.
Crandell Collection
Big in scale and big on style, the Crandell "Big Man" recliner collection is generously proportioned. With an extra tall base, this recliner has an extra long handle and extended leg rest for big comfort!
Galaxy Collection
Sleek and contemporary in design, the Galaxy power recliner is distinctly unique. The power recline option lets you recline and stop in any position, all at the touch of button.
HT-2580 Collection
The IJoy 2580 from Human Touch fits your body and your space. Grab a seat, slide your drink into the cupholder and sit back to enjoy an incredible massage designed to replicate the techniques of a professional therapist.
Astor Collection
It's back! The classic tall mans' recliner. The Astor not only offers a taller base, it also features the Reclina-Way mechanism that allows you to recline just inches from the wall.
Lucas Collection
The Lucas fireplace features a realistic, patented flame effect with hand-finished logs and pulsating embers. Operates with or without heat. 1,500-watt firebox with on/off remote control.
Milano Collection
The Milano bed is a versatile design that fits in either a contemporary or traditional setting. Made in a Antique Pewter finish. Not displayed on Art Van showroom floors.
Beckett Occassional Tables
The Beckett Collection is stunningly beautiful with eclectic tables, sure to add a feeling of rich luxury to any setting, while being functional.
Bradford Collection
Traditional relaxation! The Bradford leather rocker recliner with stately sculpted styling. The bustle back and decorative nailhead trim add interest to this traditional silhouette.
Enzo II Collection
Cool, clean, contemporary, and it reclines! The Enzo reclining leather sectional offers hidden surprises such as IPod docking station with bluetooth technology as well as conveniently placed storage.
Hero Collection
Generously proportioned, the Hero "Big Man" recliner is big on scale and big on style. The chamber cut foam provides extra support. Recline to a fully extended bed position and relax at the end of a busy day.
Impulse Collection
The Impulse Rocker Recliner Collection is clean and contemporary with "on trend" styling. It's sleek metal arms and silver arc handle add an updated modern look to a classic recliner.
Intrigue Collection
The Intrigue Collection features unique shaping trimmed in wood. A menswear inspired check pattern and larger accent pattern complete this sophisticated collection.
Irondale Collection
Balancing dramatic scale with flea market-find design, the Irondale Collection offers fresh lines blended with cast iron. Iron & brass details reflect upon trends & concepts the 1940's, proving smart & stylish.
Kaylie Collection
From The Kaylie Collection. The Kaylie bed is both fashionable and comfortable. Available in Pewter, Buckwheat & Chocolate fabric.
Kelley Occassional Tables
The Kelley Collection is an assortment of eclectically styled tables that make luxury affordable. This collection will add style and elegance to your space.
Luigi Collection
The ROMA Luigi sectional has shaping that highlights tufting in the back. A rounded corner and chaise end piece give a unique configuration. Features 100% genuine leather with accents of orange and blue.
Markham Collection
From The Markham collection. Made in a Antique Nickel finish. Elegant and timeless appearance metal sleigh bed.
The Milano Collection emphasizes comfort with extra deep seating and feather/down blend cushioning. A soothing color palette envelops wide track arms and plush cushioning.
Mirage II Dining Collection
Beautifully contemporary design glass top table features a mirrored, accordion style, square pedestal base. Pair with any style chair to make the look your own. We show it with a Parsons Chair (SKU: 250035019).
Tempo Collection
The Tempo Living Room Collection is big on contemporary style and added features. The sectional and ottoman both feature hidden storage, while a sleeper sofa in the sectional pulls out to a full size mattress.
Veracruz Collection
From the Veracruz Collection. The Veracruz upholstered bed is both fashionable and comfortable. **NOT DISPLAYED ON ART VAN FLOORS**
Idol Steel 2 Piece Sectional
Perfectly contoured for conversation, the Idol Sectional combines plush padded steel grey microfiber with the rich look of black leather, to give you sophisticated style at an excellent value.
Dimensions:Height - " Width - " Depth - "
Compare at $1,699.99
Soho 2 Piece Sectional
This large-scale, two-piece sectional has semi-attached backs and a shaped, padded arm. The tufted seats and back enhance the contemporary tailored look for lasting appeal.
Compare at $1,799.99
Reclining Loveseat W/Console
The Paloma reclining console loveseat. Also in stock as sofa or queen sleeper for $799.99
Dimensions:Height - 40" Width - 79" Depth - 39"
Compare at $1,559.99
Enterprise 2 Piece Sectional
Available in white and charcoal bonded leather with adjustable headrests and chrome legs, the Enterprise Sectional is as versatile as it is stylish. Sleek lines and clean tailoring complete this contemporary look.
Compare at $2,599.99
Reclining Sofa
The Paloma reclining sofa. Also in stock as console loveseat or queen size sleeper for $799.99
Dimensions:Height - 40" Width - 90" Depth - 39"
Laken 2 Piece Sectional
Surround yourself with soft upholstery and plush cushioning with the contemporary Laken Mocha Sectional. The colorful pillow-back design will enhance the style and comfort of any living area.
Compare at $1,999.99
Avalon Queen Uph Storage Bed
Black leather arched sleigh headboard. Bed stocked in queen and king size and can be purchased as sleigh platform height bed or sleigh storage bed with storage in the footboard.
Dimensions:Height - 51" Width - 65" Depth - 107"
Compare at $1,149.99
5 Piece Munich Dining Room Set
Open grain pattern veneer top has a self storing butterfly leaf.
Compare at $1,049.99
Orleans 10 Drawer Dresser
The high-waisted dresser has 10 drawers for all your storage needs. Smooth full extension drawer glides give easy access, with panels between each row of drawers to protect your contents from dust and debris. Top drawers feature felt lining for delicates.
Dimensions:Height - 38" Width - 69" Depth - 20"
Compare at $1,529.99
Orleans 7Dr Gentlemens Chest
The gentlemen's chest has seven drawers for your storage needs, with smooth full extension glides for easy access. Panels between each row protect clothing from dust and debris. Behind the door is a full length mirror and three shelves.
Dimensions:Height - 67" Width - 48" Depth - 20"
Compare at $1,729.99
Dillon Sofa
Casual contemporary living room sofa. Upholstered in cotton-backed microsuede with contrasting welts to highlight the "clean lines" of style.
Dimensions:Height - 42" Width - 102" Depth - 44"
Compare at $1,899.99
Avalon 6 Drawer Dresser
Felt lined top drawers with French & English dovetail construction. Full stained interior drawers with full extension metal side drawer glides. Satin Nickel bar pull hardware.
Dimensions:Height - 36" Width - 65" Depth - 19"
Casual contemporary living room sofa. Upholstered in a cotton-backed microsuede with contrasting welts to highlight the "clean lines" of style.
Talbot Sofa
The Talbot packs lots of style into the 87-inch sofa. The body cloth may look like a solid but it is a subtle herringbone pattern. A bold pattern and narrow stripe make perfect accents for toss pillows.
Dimensions:Height - 29" Width - 87" Depth - 39"
Compare at $1,129.99
Illusions Raf Chaise
This right-arm facing chaise from Cindy Crawford can be used alone or as part of a sectional. Covered in a solid microsuede with tufting detail on the seat and back cushions.
Dimensions:Height - 39" Width - 42" Depth - 67"
Full Panel Bed With 1 Storage
Full panel headboard has three set up options: Headboard only with a frame, one sided storage, or both sides with storage. Stocked in twin and full.
Compare at $1,549.99
Rocker Recliner
The Crandell Big Man rocker recliner. Extra tall rocker base, extended footrest, and elongated handle.
Dimensions:Height - 46" Width - 46" Depth - 40"
Compare at $1,299.99
Full Panel Bed With 2 Storage
Avalon 5 Drawer Chest
Dimensions:Height - 52" Width - 39" Depth - 19"
Abbott 8 Drawer Dresser
Eight drawers for storage with ball bearing drawer glides. French dovetail front and English dovetail back. Also stocked in a youth group.
Dimensions:Height - 39" Width - 60" Depth - 23"
Fuqua 6 Drawer Dresser
Six drawers for storage with side mount ball bearing metal guides. French dovetail front and English back. Felt lined top drawers.
Dimensions:Height - 38" Width - 66" Depth - 19"
Abbott 7Dr Gentleman's Chest
Seven drawers and one door for storage with ball bearing drawer glides. French dovetail front and English dovetail back. Three adjustable shelves inside with clothes rod and a full length mirror on door.
Illusions Laf Chaise
This left-arm facing chaise was designed by Cindy Crawford to be used standing alone or as part of a sectional. Upholstered in a microsuede fabric that is enhanced by tufting detail. Also available in 6 additional colors.


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Zone audio input kit
Connect your satellite equipment to your main stereo system with the ZAKIT from Xantech. With wall boxes for your source and your system, you can connect your devices up to hundreds of feet away using CAT-5 ca...
IR bullet receiver
Just because you want movies or music in a room doesn't mean you want bulky home theater equipment as well. The Xantech IR 490-00 IR receiver lets you store it somewhere else without giving up cont...
IR receiver
Send the signal from your remote to hidden equipment with this IR receiver.
IR programming kit for Xantech remotes
The Dragon Drop IR programming kit from Xantech makes programming your Xantech smart pad or remote from your home computer as easy as dragging and dropping.
1-in/8-out IR router
The RT8 has a single IR input and 8 outputs to allow it to act as a router for your IR signals in custom installation applications.


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All Food, Wine & Nightlife in Skagway
Results 1-2 of
Skagway Super Saver: Liarsville Gold Rush Trail Camp, Gold Mining and Salmon Bake
- Duration: 2 hours (approx.)
- Location: Skagway, Alaska
Go back in time to Skagway's exciting Gold Rush era on this two-hour tour. While in the historic village ...
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Skagway Salmon Bake at Historical Liarsville Camp
- Duration: 1.5 hours
- Location: Skagway, Alaska
A trip to Skagway just isn't complete without experiencing an authentic Alaskan salmon bake. During ...
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Monday, March 17, 2014
The Associated Press
CONCORD, N.H. - Undercover officers tailed the three men as they went from store to store at Tanger Outlet Mall in Tilton in summer 2011, watching them load up on high-end merchandise and carry armloads of bags to a rented Dodge Durango with Pennsylvania plates.
Tilton, N.H., Police Chief Robert Cormier shows images of counterfeit checks on his computer. He helped nab three men who passed more than $370,000 in counterfeit checks.
The Associated Press
Other officers lingered at the stores the men had left, calling the people whose names appeared on the checks the men had passed. One after another, they told police they didn't have accounts at the banks shown on the checks bearing their names.
Minutes later, police arrested the trio, who have since agreed to plead guilty to being involved in a massive nationwide identity theft and check counterfeiting ring. Two of them had been sought by Walmart security officials for two years for cashing more than $370,000 worth of counterfeit payroll checks.
"Their method of operation was to be on the road," Tilton Police Chief Robert Cormier said. "Sometimes they didn't know which state they were in. They'd just follow the GPS to the next block of stores."
Edgar Rose of Pittsburgh and Omar Patterson of Cleveland have both agreed to plead guilty to wire fraud. Quentin West of Pittsburgh agreed to plead guilty to wire fraud and aggravated identity theft. All three are scheduled to be sentenced next month in U.S. District Court in Concord.
Now, their plea agreements and other federal court documents in their cases reveal new details about the scope of the conspiracy, including what records they kept of others' personal information and the dozens of fake IDs they're accused of carrying.
When the men were apprehended on Aug. 23, 2011, the car they were driving contained records listing Social Security numbers, dates of birth, mother's maiden names and other personal information of hundreds of people whose identities had been stolen, Cormier said. He said the trio also kept detailed records of which stolen identities each of them used and at which stores.
Walmart security officials say 270 people had their identities misused on checks the retail giant cashed, according to West's plea agreement.
Federal investigators identify Rose, a graphic designer by trade, as the ringleader. He and West had been counterfeiting checks for about three years, Rose told investigators. Patterson had only recently joined them, he said.
West told investigators that Rose would give him half the proceeds of the counterfeit payroll checks they cashed. The checks were usually written for sums of less than $1,300. He said the companies on the payroll checks were fake but the identities on the checks were real and stolen. Investigators say Rose and West created fake photo IDs bearing their images to match the names on the checks.
According to the plea agreements, more than 50 fake IDs were found in the Durango along with dozens of counterfeit payroll checks.
Cormier said he suspects they got the victims' information from one of the leading credit reporting agencies but does not know whether it was obtained by hackers or an accomplice within the company. The Secret Service is investigating, he said, and has linked the three to a national ring based in Georgia.
Their scheme unraveled when an off-duty loss prevention investigator from Kohl's department stores who was on vacation in New Hampshire and shopping with his wife happened to be in line behind the men when a Brooks Brothers clerk challenged the identification being used. The investigator, Michael DeMeo, became suspicious and called Tilton police. He continued to monitor the men until police arrived.


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Welcome to the BellaOnline Teen Site newsletter information page! I'm so excited that you have an interest in signing up for our newsletter! My name is Dominique Jordan and I am the new Editor of the Teen Site here at BellaOnline. I am currently in my early twenties, twenty-one to be precise, but I feel that I have a great connection to the experiences of today's teenagers. Today's teens are a valuable part of our society. It is simply my joyful duty to present information that is relevant to them and their experiences! Through this newsletter and our Teen Site Forum, I hope to establish a community with you that is both helpful and personal! I am definitely interested in hearing what you have to say! I am concerned about your ambitions, your joys, and your interests! These are the fun things that I will convey in the Teen Site newsletter!
Some things you might find in the BellaOnline Teen Site newsletter are: Articles about current trends in music and fashion. Articles concerning relationships between teens, their parents, and society. Guest articles and testimonials will also be mentioned regarding the Teen Site, books, movies and music. Also, there will be lots of articles that will even help with homework!
You will receive your BellaOnline Teen Site newsletter each week. If you enjoy what you are reading in it, I have faith that you will send the link to your friends!
Let me assure you that we at BellaOnline take your privacy very seriously. We will never share or sell your information. In fact, I won't ever even see it! And, I will never spam you! The newsletter is absolutely free and you are free to unsubscribe at any time.
You can sign up by pressing one of the subscription buttons on the right side and bottom of the page. You will receive a confirmation notice and this will tell you whether the newsletter made it through your spam filter. If it did not, you may need to adjust your settings so that your filter welcomes BellaOnline with open arms. But, if you have any more problems, please contact me if you have any sort of issues receiving your newsletters.
Being the Editor of the BellaOnline Teen Site gives me the tremendous opportunity to interact with and get to know today's youth and the loving people who surround them everyday! I hope you will link up, sign up, join up and give me the opportunity to share your world and share my world with you!
Thank you and see you online!
Dominique Jordan


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Pet Medical Insurance
Questions to Ask Before You Buy a Pet Health Insurance Plan
Are there other ways to pay for costly for medical emergencies?
If you're faced with a large bill, some veterinarians offer payment plans, sometimes at low interest, Sullivan says.
Another option is to ask if your veterinarian works with a pet-care financing company. Many of these offer low-interest or no-interest plans if the balances are paid within a specified number of months, typically 3 to 18.


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Tawse Estate Chardonnay 2009, VQA Niagara Peninsula (375ml)
Critic Reviews (1)
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Community Reviews (1)
I liked the depth and balance of this Chardonnay and in particular that the oak was so well integrated. Lots of minerality on the nose along with stone fruits. It's quite silky on the palate, with wet rock mineral and nectarine flavours followed by a hint of sweetness that gives way to a very pleasing and mouthwatering acidity. Nice wine.


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10 am - 5 pm (last in 4 pm)
You can walk with butterflies from around the world. Wye Valley Butterfly Zoo is indoors, it's tropical and it's teeming with exotic butterflies.
Living butterflies fly around as you discover their fascinating lives in close-up. They're amazing.
See for yourself every stage of their life-cycle: Egg, caterpillar, chrysalis and some of the world's most beautiful butterflies.
Discounted tickets with the aMazing Hedge Puzzle and half price MiniGolf are available.
The species we breed in our zoo have fascinating survival strategies, and there's loads to learn. Bring a camera for superb wildlife photography.
The Zoo shop has wonderful gifts, butterfly plants, and books on wildlife. It's a real treat.
The butterfly farm is within walking distance of Forest Holidays in the Forest of Dean between Monmouth and Ross on Wye at Symonds Yat in the Wye Valley.
Once, field naturalists' clubs could charter excursion trains to the Upper Wye Gorge. Independent tourists would bring rods, guns, tents and even boats by train to "live off the land", or could hire all they needed here. Tenants of farms and cottages bred butterflies for sale. From about 1850, for 60 years, collectors were duped into thinking that they had found rare specimens so that they would leave a large tip and spread the word to the lepidopterist fraternity to bring more trade to the area. The eccentric country sportsman A. B. Farn, once President of the Entomological Society, retired here a century ago to end the fraud: He bred local species for release, and secretly exterminated the alien colonies.
Today, there are over thirty indigenous species on the hills around Symonds Yat, but half a dozen of those recorded by "A.B.F." are extinct. Add our Nature Notes and Spotters' Guide to your favourites to keep up with the news about butterflies to see on the hills overlooking the Wye Valley Butterfly Zoo month by month. Volunteer Recorders are needed to establish butterfly-count transects and raise the profile for conservation funding in the Wye Valley Area of Outstanding Natural Beauty. Come and see us, or if you want to help elsewhere in Britain, contact the charity Butterfly Conservation.
We manage our own Nature Reserve. We engaged Barnaby Millard, Conservation Landscape Architect to improve the range of habitats to benefit insects, birds, reptiles and small mammals from the start. We've preserved existing habitat zones, and enhanced habitat microdiversity to shelter and sustain wildlife and create ecocline gradation through trampling. This preserves and creates habitat niches suited to the specific preferences of various fauna and flora. We hope to change its habitat classification from "improved grassland" to "wildflower meadow" in three years.
Barnaby has now taken a post with the RHS at Wisley. He was our second Conservation Landscape Architect. We've also provided work experience for University College Worcester's Sustainable Development Advocacy (Professional Practice) MA course, and a paid internship surveying local lepidoptera.
Here at Wye Valley Butterfly Zoo we are not just passionate about butterfly conservation, we really work at it. We support sustainable Butterfly Farming worldwide through trade: This devalues collected specimens and preserves rainforest and other habitats.


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Kollagunta G. Ramanathan
Ph.D. Princeton University 1951
The Theory of Units of Quadratic and Hermitian Forms
Advisor: Emil Artin
Name | School | Year | Descendants |
Kanakanahalli Ramachandra | University of Mumbai | 1965 | 7 |
According to our current on-line database, Kollagunta Ramanathan has 1 student and 8 descendants.
We welcome any additional information.
If you have additional information or corrections regarding this mathematician, please use the update form. To submit students of this mathematician, please use the new data form.


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**AUGUST 2009 COTM Suggestion Thread** [Ottolenghi Chosen]
**AUGUST 2009 COTM** suggestion thread! PLEASE NOMINATE UNTIL JULY 12.
Hi again, COTM-ers! Hooray for gorgeous summer days and nights and vibrant summer flavors!
Welcome to the suggestions thread for our August 2009 Cookbook of the Month. Everyone has a chance to make suggestions here until the END OF THE DAY SUNDAY JULY 12 (Pacific time, midnight). That's a week for suggestions, and then we'll hold a quick runoff. Again, THIS SUGGESTIONS THREAD WILL BE UP UNTIL MIDNIGHT JULY 12. Feel free to make suggestions even if you have not previously participated in Cookbook of the Month. We're always excited to welcome new cooks to our community! Join us!
Feel free to toss out any book that you think would be a hit for Cookbook of the Month here at chowhound! When you recommend a book, please mention if you have cooked from it or not, why you think it would work for COTM, and feel free to add in your own critique of the book ---- but please, please use all CAPITAL LETTERS FOR THE TITLE for your actual suggestion. I Iook forward to seeing your ideas! I always discover some great new titles during the monthly suggestion process.
PLEASE NOTE: In order to make it easier for participants to scan others' suggestions and for me to tabulate the results, I'd appreciate it if you would make your recommendations in the following format:
TITLE (in all caps), Author: Description of the book or reason you are recommending it (optional but preferred). If you know, we now tend to mention if the book might be library-accessible too.
**If you want to second or third a title that someone else has already mentioned, please repeat the title, typing it in capital letters.** This is imperative for me when I count up the votes for the runoff thread. Just saying "I agree with So and So" may well get lost and your choice might not get counted. The more often a particular title is mentioned, the greater the chance it will be among the finalists.
The Chow Team recently treated us by creating the very cool Cookbook of the Month archive page, including guidelines for participation and a detailed list of all previous cookbooks we've chosen for COTM. Check it out here:
Again, it's truly a pleasure to moderate COTM and I'm always eager to see what turns up among the nominations!
Thanks so much for participating! Keep in mind as you nominate books for August that we've often enjoyed the opportunity to cook with lots of ***fresh produce during the summer months in celebration of the season!
*foxy fairy*
I don't wish to be rude, but is there any chance of the threads being posted soon? I can't wait to get started!
re: greedygirl
While waiting: So, what's your favourite main dish to cook from this book. Everytime I have browsed, I just gravitate towards the baking section and haven't yet bookmarked what all to cook (I am impatiently waiting for my scale to arrive and once it comes I want to make the pistachio cookies)
re: Gio
Since you're an eggplant fan, you really must make the Aubergine-wrapped ricotta gnocchi with sage butter. Had it for dinner last night -- over the top! We're having a great eggplant season, and I plan to make every eggplant recipe in the book this month. What a happy prospect.
I am going scale shopping to bed bath beyond tonight. I am planning to pick up the salter's cheapest and compact. On the website it does not say that this scale does conversions, if that is the case, I'll probably buy the second option which is not only $10 more expensive, but less compact too.
http://www.bedbathandbeyond.com/produ...Does anybody have the first one and like it. Any suggestions?
re: cpw
I have this Salter
which doesn't seem to be available at BB&B, but is similar in specifications to the second one you linked to. I love it. So much so, that when a guest dropped and broke it, I went out and bought the exact same one again.
I wouldn't buy a scale that doesn't do conversions. You'll be surprised at how often you'll use that function. And especially if you're buying it with Ottolenghi in mind, you'll definitely want to be able to measure in grams and kilos.
re: JoanN
I have the same model at Joan, and I too love it. It's great to have a grams/ounce switch, and it's on top so it's easy to switch. Some scales have it underneath, I guess on the assumption you're going to set it once and never look at it again. The tare function lets you reset to zero with whatever is on the scale, so you can measure consecutive ingredients into the same bowl, resetting to zero in between each one.
I think I got mine at Sur La Table.
re: cpw
Mine is a Salter (several years old, the "Baler's Dream" model, apparently no longer available) and does conversions, also is rectangular (about 7x9 in) so is easier to store than a circular one. Incidentally CI in The Family Baking Book - an excellent book, by the way - recommends an Oxo one that converts (I've never seen in the flesh but looks nice on Amazon, also has a slide-out display in case you are using a big bowl to weigh stuff in).
re: cpw
Thanks all for the recommendation.
I think I should definitely have the conversions one, since I am mainly buying for Ottolenghi. And its a good point to have the square one for storage purposes. Since BB&B does not have it, and Surla table is little far with toddler, any place you recommend in UWS to buy it. (Zabar's does not have any scale on their website).-
re: cpw
After I posted, I realized that it was conceivable that Zabar's had moved things around after I bought mine...glad they didn't. (Thanks re id, I was very pleased to register under it since I was born to a mother who made THE BEST butter tarts in the universe. And for other reasons.)
re: buttertart
I have very fond memories of Zabar's from the last (and only) time I was in Mahattan back in the mid-to-late nineties. I was staying in the apartment of a well-known author on Riverside Drive and Zabar's was a couple of blocks away. I'd never seen anything like it. Looking forward to revisiting in September when I'll be in Mahattan for a few days.
re: cpw
You could order it from Amazon. It's another $10 more than your second choice, but free shipping and no shopping with toddler in tow, which has got to be worth something. Sur La Table doesn't show this model in their website anyhow. It's possible that BBB carries it in their store, even if not on the website. Might be worth a phone call. Love those 20% off coupons.
re: Karen_Schaffer
Joan: I bought my scale at Target. It's made by Taylor and cost $44. It's 9" by 6.5 inches and has the tare feature. The one drawback is that it's glass. I think there was another, more expensive scale that was metal but I was too cheap to buy it.
I love this scale. For the first day or so I kept testing the tare and grams/lbs features over and over. It was also great for my sourdough starter project which is the main reason I bought it. Nancy Silverton said one needed it and I always believe every word she writes. I think she must have used her powers to hypnotize me to do her bidding.
re: dkennedy
Once the COTM main link is posted, perhaps you should bookmark it.
Also, I find this archive handy, which I expect will be updated for August once it's posted.
BTW, if anyone falls in love with Ottolenghi, I am coming to the States in September and would be happy to bring over a couple of copies. I will be visiting the East Coast - Washington, Charleston, Savannah and NYC. So watch out for me popping up in the relevant forums scouting for tips!
re: greedygirl
That's a really nice offer, GG, but guess what bullet I bit a few days ago....Yes, I ordered the book from Amazon. Couldn't resist after reading all the recipes and not wanting to print all the on-line recipes. Although, I'll probably have to start the month with a few O/LRs since I have no idea when to expect my copy in the mail.
Now I'm wondering about ingredients. I never did get any Sumac and Za'atar. Are there any others I should know about...without having to yet again read through the recipes on the net??
re: Gio
FWIW I ordered from Amazon (from PBSHOP, a seller in the UK) around July 15 and got the book yesterday (july 27). Like you, I was intrigued by the high levels of "love" I was seeing for this book. I'm cooking from it tonight, and have flipped through the book, and it does look "love worthy".
re: DGresh
Ooh, Joan, I got a scale about 2 months ago and I'll weigh anything that falls into my hands at the drop of a hat! Now if you can put the book into a pan, you can use the "tare" function! Wooo wooo!
Greedygirl: I don't think your husband will look kindly upon your stopping at every other town to deliver Ottolenghi cookbooks! "Oh no, dear, we cannot visit Savannah. We have no time because I must drop off this copy in Huntsville!"
Are there any Ottolenghi recipes for zucchini/summer squash/courgettes? I've been doing a websearch and I mostly come up with the one involving grilled asparagus (a combo which doesn't make seasonal sense to me, asparagus being a spring veg and squash a summer veg). I did see one for stuffed courgettes, but it didn't intrigue me. Anyhow, my garden is oversupplying me with summer squash these days, so I'm looking for inspiration. I recently made a great Indonesian zucchini slaw (from "Recipes from a Kitchen Garden" by Renee Shepherd), using a bunch of ingredients I still had around from the Cradle of Flavor run, and used a lot of squash too.
re: Karen_Schaffer
the recipe for roasted eggplant slices with saffron yogurt sauce in the book would work very well for zucchini. We made a mess of it a few nights ago and it was excellent.. You slice the veg into long thin slices, brush both sides with olive oil and roast in the oven (400 I think) til cooked golden. put on a plate and scatter with basil leaves, then pour over yogurt sauce and garnish with lightly toasted or fried pine nuts. The yogurt sauce is made with greek yogurt to which is added a crushed or chopped garlic clove, some lemon juice and a pinch of saffron steeped in a tbst of hot water (and some salt to taste.Its a very nice riff on the classic turkish turlu. There is a more complex but somewhat similar online recipe for festive aubergine which would work with the same sub
Ottolenghi aside, I really like some of th southern italian methods with grilled eggplant and zucchini - you cqn grill it dry on a skillet or over fire til it is cooked and dry on the surfact- you then layer in a dish with sauce that is a mixture of olive oil, minced garlic,lemon juice, salt, chopped parsley and mint and some hot pepper flakes. Its a delicious cold app
re: jen kalb
Thanks, Jen, that yogurt sauce sounds yummy. I'll give it a try, maybe tonight. I tend to grill rather than roast the squash slices (keeping the heat outside), but I'm sure they would be close enough.
I make a lot of salads by chopping up extra grilled squash from the previous night and mixing them with different dressings and other ingredients. Many variations possible. I love the dry sauteeing in the skillet technique too, like making zucchini 'pappardelle' and topping with pesto sauce or shredded zucchini dry sauteed and used in a frittata. But after a while, I run out of steam!
re: Karen_Schaffer
We tried something new last night. We had leftover samosas and basmati rice, so I sauteed up some shallots, added small cubed zucchini and small cubed paneer cheese. Cooked until the zucchini and cheese were browned on all sides, added a little garam masala. It was pretty darn good and basically, I subbed the zucchini for the more traditional peas.
Last week, I did a grilled veggie thing of onions, cherry tomatoes and zucchini. Marinated in some oil, salt and greek oregano. Threw them in a grill basket, tossing them every once in a while until the zucchini was almost "meaty." This was delicious.
re: smtucker
Yes - I am hoping the Ottolenghi book will do something for me - it is so freewheeling in its combos - without complicated techniques - that maybe I will be inspired to do more improvising - when I did the ottolenghi courgette search I found references to many different salad type combos of ingredients involving courgettes, but minus the recipes. Since its just a matter of vision and imagination rather than technique, why not strike out on our own?
glad your improv sworked, smtucker!
re: Karen_Schaffer
That's the thing with courgettes - once they come, they *really* come! This one looks good:
re: greedygirl
Karen: I think that the cauliflower and cumin fritters would work with zukes. I swear I saw a courgette fritter recipe somewhere in the past year, but I can't find it now.
Ottolenghi opened up a whole new world for me, a fritter and pancake world. I'd been mainly making pakoras using all types of different vegs for the past 4 years or so. The leek fritters are also amazing and I think that recipe is online.
Look - we're on the Ottolenghi website!
Is this a classic case of the internet eating itself?
re: pikawicca
Please report back and let us know what your friend has to say.
I don't have the book, but I did look through a friend's copy. Having spent nearly half of my career buying rights to UK and European cookbooks for North American publication, I have a pretty good idea of what's involved--and it's usually a lot more than just converting the measurements and Americanizing the Britishisms. Of course, I didn't run the numbers, but just looking at the book makes me think it would be a very expensive proposition. I'll be surprised--and pleasantly so--if your friend thinks a US edition could be produced at an affordable price and could sell a sufficient number of copies here to make it worthwhile.
re: jen kalb
Self-publishing is a whole different ball of wax. An individual doesn't need the same profit margins an established publishing house does and, in fact, more often than not, self-published books end up costing more than they earn. In my comments above, I was assuming a look and format for a US edition that would be similar to the UK edition. You're certainly right that if someone just wanted to publish the recipes in black and white without glossy paper and with no color photos, it could indeed be done. Probably wouldn't sell, but it could be done.
re: JoanN
Just looking at the Ana Sortun Book for example -paper and design are a lot less elaborate.
and given modern publishing methods with more flexibility about the size of press runs, possible computer manipulation of already existing photos, text etc, even printing in asia for the US market which seems to be coming on I just cant believe it would be all that daunting
re: JoanN
JoanN: How is Ottolenghi different from Breakfast Lunch Tea? I mean publication-wise? Since it was so popular in England that a major newspaper features his columns, I think it was more noteworthy than the Carrarini book.
I'd also like to publicly thank greedygirl for introducing us to it.
re: oakjoan
Yotam Ottolenghi's Guardian column dates back to 2006 (at least, that's as far back as it goes online), and Ottolenghi: The Cookbook was published in 2008, so it's untrue that the column grew from the popularity of the cookbook. The cookbook does have a very high sales ranking on amazon.co.uk, and I assume it has done so well at least in part because he is well known there through his column and the co-authors' shops in London that bear his name.
re: oakjoan
If what you're asking, Oakjoan, is why the Carrini book was published here and not the Ottolenghi, it's most definitely due to how each publisher approached each book. Phaidon, publisher of Carrini, is a privately-owned international publisher known primarily as a publisher of art books. They typically own world rights to any book they publish and often publish a book in a number of different languages all over the world. They only began publishing cookbooks in 2006 and are best known as publishers of "The Silver Spoon," "1080 Recipes," and the more recent "Vefa's Kitchen." When they publish a book, it is with worldwide sales in mind.
The publisher of Ottolenghi is Ebury Press, now part of the Random House (UK) Group. They have a long history of publishing cookbooks by UK authors for the UK market. Rather than distribute books internationally themselves, they more typically sell the rights to the book, for example, selling to a US publisher the right to publish and sell the book in North America. (This, for example, is exactly what happened with Fuschia Dunlop's "The Revolutionary Chinese Cookbook." It was published in the UK by Ebury Press, and in the US by WW Norton who purchased North American rights from Ebury.)
I have no inside knowledge here. This is pure speculation based on more than 40+ years in the business, much of it spent crunching the numbers to try to figure out whether or not a particular project was viable.
I do think it telling that we have not yet seen or heard any announcement of a proposed North American edition of Ottolenghi. (And keep in mind that any book that is going to be published for this coming holiday season would have been announced by this time.) If it were all as simple and inexpensive (and saleable) as some seem to think it is, it would surely be in the works by now.
I've just been looking at the Ottolengi website and I've noticed that he is very good at responding to comments in his blog. Could be helpful if we run into any problems. There are also quite a few recipes buried in there, as well as lots of desperate pleas for how to make stuff that people have tasted in the shops (which he normally turns down, very politely)!
so an early ingredient question for OTTOLENGHI - does anyone have a ready source for samphire (salicornia) in NYC? this sea veg is featured in several dishes in the book.
I thought I'd start a new "subthread" on the issue of how best to help those without the book. I'm happy to do some legwork re: posting the list of recipes and linking to on-line recipes that are also in the book, if those without the book think that would really be helpful. Greedygirl and others have done a great job of linking to recipes, and one thing that I did a while back for another COTM was to organize the links that users posted under the chapter headings for the actual book.
If a number of us with the book took on typing up a list of the recipes in each chapter then, when foxy fairy posts the thread links for each chapter, we could then post with the list of recipes in the chapter. I'm then happy to paraphrase recipes from the book when a poster w/o the book expresses an interest in trying it.
So, let me know what you think!
re: MMRuth
Here it is. If you need it send as a Word attachment to your email, just let me know. Formatting sort of mimics what the book has.
Bread and Savoury pastries
Crusty white Italian loaf
Green olive loaf
Sour cherry and walnut stick
Focaccia (plus three toppings)
Jerusalem artichokes and Swiss chard tart
Sweet and spicy beef and pork pie
Butternut, carrot and goat's cheese tartlets
'Pizza' with feta, tomato and olive
Sweet potato galettes
Roasted pepper and cannellini bruschetta
Organic salmon and asparagus bruschetta
Olive oil crackers
Parmesan and poppy biscuits
Cheddar and caraway cheese strawsLarge Cakes
Apple and olive oil cake with maple icing
Orange polenta cake
Chocolate fudge cake
Caramel and macadamia cheesecake
Carrot and walnut cakeSmall cakes, muffins and cupcakes
Peach and raspberry
Lemon and blueberry
Lavender and honey
Plum, marzipan and cinnamon
Blueberry crumble
Carrot, apple and pecan
Pear and Amaretto crumble cake
Sticky chocolate loafBars, biscuits and truffles
Pistachio shortbreads
Pistachio and ginger biscotti
White chocolate and cranberry bisquits
Almond and orange Florentines
Champagne chocolates
Sour cherry amaretti
Prune and brandy truffles
Raspberry and oat bar
Granola bars
Macadamia and white chocolate
Khalid's chocolate and chestnut barsMeringues and macaroons
General method
Salty peanut and caramel
Basil and lime
Pistachio and rosewater
Cinnamon and hazelnutTarts
Pre-baked cases
Fresh berries
Dark chocolate
White chocolate and raspberry
Lemon meringue
Banana and hazelnut
Semolina and raspberry tart
Individual plum clafoutis
Brioche galette -
re: MMRuth
Lamb, beef and pork
Marinated rack of lamb with coriander and honey
Lamb cutlets with walnut, fig and goat's cheese salad
Courgette-wrapped lamb kebabs
Beef and lamb meatballs baked in tahini
Roasted beef fillet (plus three sauces)
Roast pork belly (plus two relishes)
Oxtail stew with pumpkin and cinnamonPoultry
Harissa-marinated chicken with red grapefruit salad
Roast chicken with sumac, za'atar and lemon
Roast chicken with saffron, hazlenuts and honey
Roast chicken and three rice salad
Turkey and sweetcorn meatballs with roasted pepper sauce
Marinated turkey breast with cumin, coriander and white wine
Seared duck breast with blood orange and star anise
Barbecued quail with mograbiah salad-
re: MMRuth
I now have a master list of all the recipes in the book in a text file (thanks in part to the work of Lulusmom and greedygirl above). I will plug in all the links greedygirl has scared up at some point, and post it all as appropriate once Foxy Fairy puts up the threads August 1 or thereabouts.
re: LulusMom
This is the best Conversion Chart I've come across so far:
re: greedygirl
As usual,you are spot on. Why mess with calculators etc? Too tedious and potential for errors exists. A scale opens up a whole new world of cooking. One tip though - always lay a piece of plastic wrap over the weighing plate and surrounding area before turning it on to keep dribs and drabs of ingredients from getting into hard-to-clean places.
re: greedygirl
I've got one, but my husband likes to point out that I'm a Luddite, and I guess this is just more proof. I will be dragged, kicking and screaming, into this century after all, I guess. One or two of you have seen me trying to use my cell phone, and will, perhaps, worry about how this scale business is going to go.
re: greedygirl
As a unit of measurement a Jigger is a bar measure for liquor.... a shot glass, usually.
As for "I'll be jiggered": It's a British colloquialism.
This from WikiAnswers:
...Adj. 1. Confounded. Heard in the rather archaic exclamation, I'll be jiggered! {Informal}...
2. Worn out, exhaustedI've also read it means I'll be damned.....So it doesn't look as if the two are connected, but maybe I didn't dig deep enough.
re: greedygirl
I use this chart for the US/UK teaspoon and tablespoon comparisons: http://allrecipes.com/HowTo/Conversio...
They're close enough they probably don't matter so much, and certainly not for seasonings, which I assume to be to taste, but helpful for salt and leavenings in baking.
re: blue room
I'm probably setting a bad example here, but I am really terrible at conversion and only a little less terrible at measuring in my own language, yet I've made several cakes from Ottolenghi and all came out perfectly....or close.
If I can do this, using a crude system of conversion charts, scales and probably mistaken readings, and get great results, anybody can! I realize that this is setting a very bad example.
re: dkennedy
To all you generous souls who are doing so much already to help out those of us who don't have the book: If many of us keep asking for paraphrases of recipes in the book, might it make sense to start a new thread, something like "Ottolenghi Paraphrased Recipes," so that we might find them all in one place rather than have to search in all the various Ottolenghi threads?
re: Caitlin McGrath
Obviously up to Foxy Fairy, but I actually think, upon reflection, that it might be better to have the paraphrased recipes in a separate thread, with no further discussion. That way those with out the book could easily peruse the thread, which could be divided into chapters - i.e., the thread would start with replies to the "OP" that had the chapter names in them, and then anyone posting a paraphrased recipe would do so as a reply to that "chapter" post.
I think would create a more enjoyable experience for those with out the book - a sort of "virtual" book without all the chat that we COTMers are so good at including! If on a thread a poster asks for a recipe to be paraphrased, the person willing to do it would post the recipe on the recipe thread, and then link back to it as a reply to the inquiring poster.
Also, I'm going to check in offline with Caitlin about what she has done, to see if I can help by arranging links by chapter.
re: jen kalb
Disagree. Since I don't have the book, I can't guesstimate how many threads there might be. But I'd much prefer to be able to scan all my options in one place rather than have to go back and forth from thread to thread to see what's available. Not only that, but if the paraphrases are within the thread, they will be very difficult to find. If this month is anywhere near as popular as it looks as though it might be, those paraphrases are going to be buried in the midst of reports and discussions. They're likely to interrupt the discussion for those who have the book while burying the information for those of us who will be looking for it.
re: JoanN
There is usually one thread per chapter/subchapter. This book has fairly conventional topic chapters divided into subchapters. If there is one topic started for each recipe in the subchaptert thread, that would be a fairly easy way of finding it. it might even be possible to set up the threads starting with a list of the book recipes a la Lulusmom's post above. with the links, page reference and discussion under each recipe. Posters of the online recipes will need to post a link and find the right subject heading to assign them to
My book arrived from the UK this morning, and I have just reviewed it quickly, cup of coffee in hand. A few of my first impressions...
This book is beautifully produced. From the front cover, to the interior of the book, the photographs are well staged and full of saturated color. Parts of the introduction are a little hard on the eyes, since the pages are red and text is white [reverse colors] but this only lasts for a few pages. Love the introductions to the two owners, and reading about their food histories.
The ingredient lists are in the margins, making it very easy to find. However, the lists are not always in order-of-use, so I will have to be careful there.
Next time through the book, I will mark the recipes that I want to try, but I almost wonder if it might be easier to mark the ones I _don't_ find intriguing. I was especially surprised [pleasantly so] to discover that the baking and patisserie section has as many savory as sweet recipes.
The index includes recipe names as well as ingredients [wonderful.] The pages are glossy paper which can mean some glare under the kitchen lights and means that making notes on the pages might smear [not so good.]
This is a tremendously handsome book. I am much relieved that I have purchased a book, sight unseen, that would have called out to me in a bookstore.
Now, I must find pomegranates!
re: smtucker
smtucker, I know you live in my general area. While JoanN is correct and pomegranates are out of season until fall, my Trader Joe's (Arlington Heights) has small packages of the seeds (or not seeds but you know, the edible part) in the produce section, just saw them yesterday. Did not notice where they are from but could be a possibility if you don't want to wait.
A few more links:
Roast pork belly with spiced red plum, ginger and rhubarb relish
http://shadowcook.com/2008/11/30/yotam-ottolenghis-roast-pork-belly-and-one-relish/Apple and olive oil cake with maple icing
http://5currantbuns.wordpress.com/200... -
Thank you for the links! I'm sneaking into the office this weekend to print them all out. I don't feel bad about wasting paper because of all the great feedback, these recipes are almost *guaranteed* to be good. I am glad we're doing 2 middle eastern (or eastern med) books back to back, I still have a boatload of sumac, za'atar, etc, etc left, and my palate is addicted to these flavor profiles. Love it!
re: yamalam
I am really excited about next months selection and am in the process of downloading recipes which i plan to start making in advance. Like many others have expressed, I will not be getting the book at this time, not because I can't get it here, but because I would rather hold out for the American version so I won't have to convert every recipe.
Having said that, everything sounds so yummy I am willing to convert as I go - perhaps my results will tempt me to buy earlier.
Thanks to all of you who have posted so many links for recipes already online. FYI, many of the links for one recipe actually contain several Ottolenghi recipes once you open them up, so everyone should explore all the links.
Counting the days until August!!
re: dkennedy
I suspect you might have a long wait for a US edition of the book. The book is in a size and format that is atypical of US books and would require a complete reformatting to be published here in an affordable version. And in addition to converting measurements, many of the baked goods might well require retesting using North American ingredients to ensure best results. It's not an inexpensive proposition and is unlikely to be undertaken unless Ottolenghi becomes better known on this side of the pond than he currently is.
re: JoanN
It's not a typical size here either, as it happens. I don't know what possessed them to chose that format, given that it would be difficult to do co-editions.
It's not that much of a pain to convert, really. I do it all the time but the other way round with American recipes. You just have to buy yourselves some scales, which I consider to be essential anyway, especially if you bake, and a pyrex measuring jug. Then you don't even have to do the conversions, because you have the right equipment.
re: greedygirl
I agree completely about scales making it significantly easier to measure, whether metric or avoirdupois. I'm one of those who is annoyed by the use of volume measurements in any baking book. The only thing that flummoxes me, and why I do usually do the conversion before I go shopping, is that I really don't have a sense of just how much, say, 200 grams of something might be. I'll do a quickie conversion just so I know how much I need to buy.
re: JoanN
A lot of British people are still flummoxed by metric, believe me! I always go by the following rough measurements.
1 pound = 500g
1/2 pound = 250g
1/4 pound = 125g
1oz = 30gNot exact but good enough when it comes to shopping. We've had both systems here for so long that I don't actually find American recipes very difficult at all, although I can't bear the use of cups for baking.
re: LulusMom
It's interesting that sucking eggs has another, more insultingmeaning when used in a dismissive phrase such as "Go suck an egg" or "Go suck eggs". The grandmother part is more a phrase meaning to think one needs to teach someone who already knows more than he does.
Ah, the bunch of you are so low you have to chin yourselves to spit in the gutter.
Okay, now going to find type of digestive biscuit I used.
re: oakjoan
"The cake base is made of "dry biscuits (HobNobs are good)". I didn't know what HobNobs were, but I went online and found that they seem to be made by one of my favorite cookie makers, i.e., McVittys (sp) I am totally addicted to their Ginger snaps - very hot in the spicy way. I couldn't find HobNobs although Berkeley Bowl had several McV cookies. I ended up buying some Spanish butter cookies. I now know that HobNobs are oatmeal cookies (thank you greedygirl!)."
So it turns out I used butter cookies. The crust was fine, but I think next time I'm going to visit Milan Market where I get Indian spices, etc. They have lots of McVittey's cookies, and probably Hob Nobs.
re: oakjoan
I actually thought of it applying to any elderly country woman, maybe from the Ozarks or Appalachians. I certainly knew the expression growing up, but I think from reading, not from hearing. Which, well, I did read a lot of British books growing up, but it sounded like American country to me.
Whoa, a little web research turns up Spanish and English attributions from the 1700s!
"It was first recorded in 1707 in a translation by John Stevens of the collected comedies of the Spanish playwright Quevedo: "You would have me teach my Grandame to suck Eggs". Another early example, whimsically inverted, is in Tom Jones by Henry Fielding, published in 1749: "I remember my old schoolmaster, who was a prodigious great scholar, used often to say, Polly matete cry town is my daskalon. The English of which, he told us, was, That a child may sometimes teach his grandmother to suck eggs"."
re: Karen_Schaffer
Here's another bit -- "The OED2 does record an obsolete term "to suck the eggs of" meaning "to extract the goodness of, cause to be unproductive" (I suspect relating to the association of sucking eggs with stealing them, sucking being a quick way to eat an egg without preparation or mess--surreptitiously).
re: Karen_Schaffer
Karen: I was lamely referring to the famous statement by Supreme Court Justice nominee Sottomayor for which she was grilled by the Senate Judiciary Committee...she said that a wise Latina woman could make a better decision than a judge...or something like that....
I love the Tom Jone's quote and the grandame sucking eggs is going into my vocabulary rotation right this minute!
re: greedygirl
It sounds like we are all very excited about next months book. Here is what I plan on starting with:
Turkey and Sweetcorn Meatballs with Roasted Pepper Sauce
Kosheri (I will be making that next weekend for a Pot-luck)
Rack of Lamb with Coriander and Honey
Raw Root Vegetables
Shallot, Potato and Goat Cheese Tatin
Roast Chicken with Sumac, Za'atar and Lemon
Potato and Amaranth Cakes
A very interesting Quesadilla from 5-24-08 Guardian
Swiss Chard Cakes with Sorrel Yogurt Sauce
Char Grilled Asparagus and Courgette and Haloumi Salad
Carmel and Macadamia Ricotta CheesecakeBTW, I found all these recipes posted online on sites referenced above.
re: JoanN
My mother served roast lamb every chance she got (which wasn't often since the rest of us didn't care for it) and I strongly disliked it. I carried this dislike into adulthood. Only when I tried a bite of my husband's lamb at a place in Paris did I see what I'd been missing. I'm still not a huge fan (after all, I barely eat any red meat) but I do think the lamb in the US 30-40 years ago was a lot "gamier" than what you get now.
re: greedygirl
I've actually written this on Chowhound before, but my Swedish grandpa hated lamb and always said that he could "taste da vool"
I didn't like it much when I was growing up, but I came to my senses and now adore it. We had fantastic lamb last night when we were treated to a delicious feast at an Afghani restaurant in Mountain View, CA.
LulusMom: "Oh the humanity!" I still can't stop laughing.
re: JoanN
There was a very peculiar article in Cooks Illustrated a while back, where the person took a leg of lamb and very carefully deconstructed it, removing all connective tissue, and of course the bone. By doing all of that, she declared that the meat would taste like very tender beef.
And I said, WTF?! What was the point of this exercise? If you want beef, then buy beef! Why pay for lamb then denature it? It was one of the more bizarre CI articles I've read. I can only guess there must be people who want to claim that they eat lamb even though they don't really like it.
re: JoanN
Our (US Navy in the '50s) family had lamb just about as often as beef , pork, chicken, or tuna casserole. I remember only chops or "leg of" though, never a "rack of". It didn't seem special --certainly not a big deal like a whole turkey. I loved it then (oh the mint jelly!) and still love it.
Now I'm in a 2 person household and he hates lamb!-
re: blue room
We (also in the 50s) had lamb chops only on festive occasions, so it was very special for me. In fact, it was what I asked for each year on my birthday. My recollection is that they were always rib chops, never loin. Not sure why. Will try to remember to ask Mom if it was a question of price or availability. Funny, since we were eating rib chops, that I didn't even know such thing as a rack of lamb existed until I was living on my own. And I didn't find out about a saddle of lamb until the publication of Vol. II of MtAoFC.
re: JoanN
,, We in the 40s had lamb in every configuration.... leg-in roast, boned & butterflied then stuffed and rolled, chops. Rare. Always rare. No mint jelly for us, but mother's peach chutney home made with fruit from our own peach trees. Oh the memories!! I Love Lamb.....
Just thought I'd join the Lamb Parade. LOL-
re: Gio
On the day of my Mother's wedding, finally, her mother pulled her aside to give her words of wisdom. Only 19 at the time, my Mother wanted those words more than she can describe. My Grandmother, ever the most stoic of Yankees, blushed a bit and began. "Edith, there are things you must know before becoming a wife. Never pay more than 50 cents a pound for lamb." And that was it.
We ate a lot of lamb growing up. Boston is a lamb kind of town.
re: oakjoan
Yes, Joan. Freestone And cling peaches.... and then there's the Concord grape jam from our own vines. The first jars of each would be opened at Thanksgiving then for a series of dinners all through the winter and stopping at Easter. We had to wait impatiently for the August/September harvest for the process to start again. Nice memories.... I didn't inherit the canning gene from her, unfortunately.
Boston folks. I splurged and ordered this book. It should arrive on July 31st. Anyone is welcome to email me to arrange a time to meander through the book and copy to your heart's content. amazon.uk doesn't give me good tracking tools so the book may meander to my house a little earlier or later.
I want to make something clear here that may seem obvious to most of you, but could be a problem if we're not remembering that the measurements in the book are all British. It's a minor irritant, but nonethelss, an important thing to remember, especially in the recipes for cakes, etc.
Btw, that Macadamia Nut Cheesecake is one of the best desserts I've ever had, as I've probably already said about 10 times, and not much trouble to do the conversions.
re: greedygirl
Isn't that a great dish? I actually had tried a lemon roasted with chicken dish from Nigella and found it had an off taste. Well, actually it was just a taste I didn't care for.
I've also made a similar dish (chicken, pine nuts, etc.), from my idol Paula Wolfert's Cooking of the Eastern Mediterranean, called Musakhan. It has a similar flavor and also uses pine nuts. I never thought I'd say this, but I liked Ottolenghi's as well or even a little better than Wolfert's.
For the past few days I've been so totally involved in making sourdough starter and finally bread, that I haven't even looked at Ottolenghi or any other cookbook for that matter.
re: greedygirl
I'm sorry I didn't answer this sooner, but I couldn't understand what JoanN was talking about, since her message appeared just below my discussion of Nigella's lemon chicken and Ottolenghi's lemon chicken. Digestive biscuits?!!?? What th!?
After several hours, I realized she must have been talking about Ottolenghi's Macadamia Caramel Cheesecake. I can't remember the name of what I used, but it's in my report on the cake somewhere in Chowhoundland. I'll try to search for it.
re: JoanN
Joan, they've been hiding in plain sight all around you for a few years.
McVities is a common brand. The big Key Food in Park Slope has them, as does Fairway I think, and plenty of delis, and (as buttertart mentions) stores that carry products for former British colonial residents.sub-ing graham crackers is fine, although digestives are a little denser...
And more:
Roast chicken with saffron, hazlenuts and honey - note this has been adapted for drumsticks - the original uses a whole chicken cut up into quarters
http://www.gourmetworrier.com/2009/06/roast-chicken-drumsticks-with-hazelnuts-honey-and-saffron.htmlFennel and seafood salad
http://wwwfamilycookbookcom.blogspot.com/2008/05/ottolenghi-cookbook-outing-no-1-fennel.htmlRoasted sweet potato with pecan and maple
http://shadowcook.com/2008/12/27/yotam-ottolenghis-roasted-sweet-potato-with-pecan-and-maple/Peaches and speck with orange blossom
http://eatlikeagirl.com/2007/07/16/chargrilled-peach-speck-salad/Marinated aubergine with tahini and oregano
http://www.metro.co.uk/lifestyle/article.html?Whip_up_vegetarian_meals_with_an_edge&in_article_id=475611&in_page_id=194Baked artichokes and broad beans
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2008/jun/13/nigelslaterpreview1Chocolate cupcakes
http://littlebirdeats.wordpress.com/2... -
A few more:
Lamb Cutlets with Fig and Goat's Cheese salad
http://www.gourmet-chick.com/2009/01/lamb-cutlets-with-fig-and-goats-cheese.htmlBroccolini with tofu, sesame and coriander
http://www.telegraph.co.uk/foodanddrink/recipes/4031177/Ottolenghis-broccolini-with-tofu-sesame-and-coriander.htmlFennel, tomato and crumble gratin
http://www.gourmet-chick.com/2009/02/fennel-tomato-and-crumble-gratin.htmlChargrilled asparagus, courgette and manouri/halloumi salad
http://www.cooksister.com/2008/06/char-grilled-asparagus-courgette-and-haloumi-salad---im-in-love.htmlMacadamia and white chocolate brownies
http://5currantbuns.wordpress.com/tag/ottolenghi/Couscous with dried apricots and butternut squash
http://www.aspoonfulofsugar.net/wp/2008/10/apricot-and-butternut-couscous-salad/Roast aubergines with saffron yoghurt
Grilled Mackerel with Green Olive, Celery and Raisin Salsa
http://www.cookingisfun.info/saturdayletter/2009/06/06/london-calling/Roasted Butternut Squash with Burnt Aubergine and Pomegranate
http://helengraves.co.uk/?p=766MolassesNote all the raves - it's a veritable Ottolenghi love-fest!
re: greedygirl
Making this cauliflower dish this weekend, so adding recipe link for reference:
Saffron cauliflower
Here are some links already:
Orange Polenta Cake
http://www.gourmet.com/recipes/2000s/2009/02/orange-polenta-cakeFrench Beans and Mangetout with Hazlenut and Orange
http://the-3rs---reading-ranting--recipes.blogspot.com/2008/05/dusty-bibles-dirty-thoughts-billboard.htmlMarinated rack of lamb with coriander and honey (p104
)http://eattherightstuff.squarespace.com/blog/2008/8/6/ottolenghi-marinated-rack-of-lamb-with-coriander-and-honey.htmlButterbeans in sweet chilli sauce and fresh herbs (p72
)http://www.telegraph.co.uk/foodanddri...Chicken with sumac, za'atar and lemon, p122
http://thecookbookgeek.blogspot.com/2...Radish and broad bean salad, p16 (one of my favourites
)http://www.eattherightstuff.com/blog/...Fennel and feta with pomegranate seeds and sumac, p17
http://www.telegraph.co.uk/foodanddri...Couscous and mograbiah with oven-dried tomatoes, p77
http://www.ottolenghi.co.uk/recipes/c...Marinated Turkey Breast With Cumin, Coriander and White Wine, p. 126
http://sugarbowl.wordpress.com/2008/0...Jerusalem Artichoke Soup with Rocket
http://www.gourmetworrier.com/2009/05/jerusalem-artichoke-rocket-soup.htmlRed Rice and Quinoa salad with orange, arugula and pistachios (p. 76
)http://www.101cookbooks.com/archives/ottolenghi-red-rice-and-quinoa-recipe.htmlChargrilled broccoli with chilli and garlic
Turkey and sweetcorn meatballs with red pepper sauce
http://ohmy-applepie.blogspot.com/2008/07/more-ottolenghi.htmhttp://ohmy-applepie.blogspot.com/search/label/OttolenghiCrushed new potatoes with horseradish and sorrel
http://www.ottolenghi.co.uk/recipes/c...There are probably loads more as a lot of the recipes from the book have been blogged about but that's it for now from me!
re: JoanN
I am guessing that greedygirl cut and pasted those links from the existing Ottolenghi thread, where she originally supplied them - unfortunately, the way the CH software truncates links with ellipses means that doesn't always work.
Here are the full links (props to greedygirl for finding them in the first place!):
Butterbeans in sweet chilli sauce and fresh herbs p72
http://www.telegraph.co.uk/foodanddrink/recipes/4031199/Ottolenghis-butter-beans-with-sweet-chilli-sauce-and-fresh-herbs.htmlChicken with sumac, za'atar and lemon, p122
http://thecookbookgeek.blogspot.com/2008/05/nearly-ottolenghi-dinner.htmlRadish and broad bean salad, p16 (one of my favourites
http://www.eattherightstuff.com/blog/2008/5/21/radish-and-broad-bean-salad-with-green-tahini-dressing.htmlFennel and feta with pomegranate seeds and sumac, p17
http://www.telegraph.co.uk/foodanddrink/recipes/4159882/Fennel-and-feta-with-pomegranate-seeds.htmlCouscous and mograbiah with oven-dried tomatoes, p77
http://www.ottolenghi.co.uk/recipes/couscous-and-mograbiah-with-ovendried-tomatoesMarinated Turkey Breast With Cumin, Coriander and White Wine, p. 126
re: Caitlin McGrath
The last recipe entry, "Marinated Turkey Breast", etc. intrigued me but when I clicked on the link the turkey recipe wasn't there but there was a recipe for Koshari...a raditional Egyptian dish with rice, lentils and vermicelli. That sounds pretty good as well... but where's the turkey? And.. is Koshari in the Ottollenghi cookbook?
Thanks! -
re: Caitlin McGrath
Doofus! That's what I am. I saw JoanN's post about the broken links and, without reading down a few messages to see if anybody had taken care of that, I went to the Telegraph website and copied the links, etc., etc., only to find that greater minds (not to mention more prompt minds) than my own had already solved the problem.
Great work all!
Has anyone snagged a used copy of the book for under $40? This moderator, foxy though I may be, cannot afford $40 for a book right now! I can't get it at the library either!
re: foxy fairy
Those are the exact two reasons it took so long for this title to become a COTM selection. I even asked my library if they would consider buying it. The librarian told me she'd put in a request, but that it was too expensive and too little known here and she thought it highly unlikely. So the New York City library system doesn't have it either.
Some of us will just have to use the online recipes. You, foxy, will, I'm afraid, have to rely on the kindness of strangers to put together the master threads. There seem to be enough people here who do have the book, though, so that shouldn't be a problem.
So, of course, our August Cookbook of the Month will be:
OTTOLENGHI: The Cookbook by Yotam Ottolenghi (plus online recipes).
re: The Dairy Queen
it cant just be online recipes from the book because someone would have to go through a major analysis and post a list with links- it would limit the participation of those without the book unnecessarily and also exclude a lot of great recipes, especially those on the newpaper site.. It should be enough if the poster writing about an online recipe provides a link to it.
re: jen kalb
Here's Yotam Ottolenghi's column in the Guardian, the New Vegetarian: http://www.guardian.co.uk/lifeandstyl...
I made the New Potatoes with Horseradish and Sorrel tonight, with a couple of substitutions, and it was excellent. Count me in for OTTOLENGHI.
re: smtucker
smtucker: Isn't that great? I'd have never thought of that combo in a million years.
What were your subs? I had only a little sorrel because there was only one tiny bunch, consisting of a few leaves, at the market.
I used to grow it. Now I think I will again. It makes such a delicious soup!
re: oakjoan
Potatoes were gorgeous little guys. Just coming into the market now. They were perhaps an 1-2" each. I didn't have Greek yogurt in the fridge, so I strained some no-fat Dannon plain yogurt. Used prepared horseradish, which I love. Kid thought there might be a tad too much. Had just been to the Central Square farmer's market and had some lovely pea tendrils which subbed for the sorrel.
Next time, I would treat the pea tendrils a bit differently. But this was my first time using them in anything, so it was an experiment. The results were delicious. So much creaminess, and so little butter [like none!]
re: greedygirl
Oh! You're right! JAC is in all lower-case... Well, I guess it's unanimously Ottolenghi, unless someone else comes up with another idea. Have we ever had this unanimous situation before? If so, I don't recall it...
P.S. You aren't coming to Minnesota in Sept by any chance, are you?
Let's do OTTOLEGHI and get it over with already! Might be interesting to do Otto back to back with Sortun to compare and contrast.
I'll be cooking from the online recipes. Maybe I'll print a bunch out and make a "book" out of the printouts so I'll have something to curl up and read on the couch. I appreciate the lists of favorites, it's kind of like cheating!
I'll jump on the OTTOLENGHI bandwagon.
I'm feeling vaguely irritated that Spice came from behind to beat Ottolenghi last month, yet not very many people are actually posting on the Spice threads (with the big exception of the very industrious Rubee!). Oh well, maybe the same thing will happen with Ottolenghi, but there seem to be a lot of O supporters actively cooking already, so I'm hoping there will be a lot of discussion.
I'd like to take this venture out of the kitchen for the summer and on to the grill, MEDITERRANEAN GRILLING by Diane Kochilas. Healthly, cool cuisine for the season. As an aside, I only made one recipe from Ottolenghi, the Shallot, Potato & Goat Cheese Tatin but quite honestly I thought it was not very good. Just my opinion, but not a negative advertisement for the remaining recipes.
re: emily
I should clarify my vote...it should be OTTOLENGHI and OTTOLENGHI On-line recipes from the Guardian U.K. website.
I've also made the following with great success:
Chicken with sumac and za'atar
Marinated turkey breast
Carrot and walnut cake
Caramel and macadamia cheesecake - one of the most delicious cakes I've ever eaten.
Salmon with red pepper and hazelnut salsa
Marinated turkey breast with cumin, coriander and white wine
Turkey and sweetcorn meatballs with roasted red pepper sauce (amazing! this is a staple)
Roast chicken with sumac, etc. (as gg describes above) - another amazingly deelish recipe
KOSHERI!! A new favorite - lentils, rice, vermicelli, onions, cin., nutmeg, butter, all cooked together and served with a spicy tomato sauce (apparently Egyptian street food)
Chickpeas with Honeyed Sweet Potato - yum
The famous red rice and quinoa salad with oranges and pistachios
Crushed new potatoes with horseradish and sorrel (great stuff)
Cauliflower and cumin fritters with lime yoghurt
Cucumber and poppy seed saladAm I going on too long? Yes? NO!
At the risk of sounding like a broken record, I'm going to nominate OTTOLENGHI: The Cookbook by Yotam Ottolenghi (plus online recipes). This is a wonderfully creative book which is perfect for summer's bounteous produce. The flavours he creates are fabulous and unique. Successes that I've made already include:
Radish, broad bean and preserved lemon salad
Chicken with sumac and za'atar
Marinated rack of lamb with coriander and honey
Marinated turkey breast
Couscous and mograbiah with oven-dried tomatoes
Butter beans with chilli sauce
Pistachio and rosewater meringuesPrevious thread here:
Oh My, a day has gone by and there isn't a nomination? I'm surprised.
I'm currently reading and cooking from Jean Anderson's "Jean Anderson Cooks: Her Kitchen Reference and Recipe Collection." (1982) Made her braised pork chops and a wok-fried eggplant dish tonight. Very tasty indeed. Anyone interested? I know some folks have her books and like them.
re: Gio
Ooooh! Gio. That book is a real favorite of mine. Her Moules Mariniere is the best. She has you remove the mussels from the pot as soon as they open and then cook down the sauce before putting the mussels back in. It really concentrates the flavor. And I adore her Ragout of Venison with Chestnuts and Mushrooms, which I've made most often with chuck but also with lamb shoulder as well as venison. Like her Homemade Egg Spaetzle to accompany it, too. (Not exactly an August dish, I realize.) I could get behind *anything* by Jean Anderson, but "Jean Anderson Cooks" would probably be best for Fall.


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A fresh drink to beat the heatThis cool crisp drink is oh so refreshing. Brewed green tea is chilled with ice and infused with fresh mint and limes to give it a hint of mojito flavor. This is a wonderful drink to sip by the pool when the summer heat hits hard. Cool off with this fantastic summer drink. In this recipe, we used Tazo Zen green tea and added tons of flavor with fresh lime slices and mint leaves. You can use any type of tea you prefer. We just happen to love the extra added hit of mint from this tea. Make a big pitcher and keep it in the refrigerator. Refreshing mojito iced green tea recipeServes 8 Ingredients:
make it boozyTo put a little pep in your step, add 1 cup of white rum. More refreshing summer drinks


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Finally! I made a Lemon Meringue Pie and it turned out perfect! (where the meringue didn't shrink to the size of a large marshmellow:). The trick? I used a little Cream of Tartar when I whipped up the eggs for the meringue topping, just added a bit to the sugar. Boom. That was the trick (thank you mom). As for the pie itself, yup...Lemon JELL-O, the recipe on the box. This lead me to a handful of other EASY to whip up ideas for Thanksgiving all JELL-O inspired. Enjoy! And please share your creations! - Shellie Hart
And the recipe for this pie is on te box (remember to add a little Cream of Tartar as you whip up eggs for meringue and be sure to apply clear to edge, touching crust)


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Saturday, May 26, 2012
Ninjago nails
One of my little nephews turned four today, just five weeks after my little man turned four. His mum and dad had organised an excellent ninja themed party for him today because he is totally into Lego's Ninjago.
If you don't know about Ninjago, they are a whole story line of Lego, and include the below four original mini figures.
I decided to create each of these characters on my fingers. Cole the black one on my index finger, Jay the blue one on my index finger, Kai the red one on my ring finger and Zane the white one on my pinky. If you look closely you can see that each actually has a different facial expression (or should I say eye expression).
There is also a new green ninja now, so I added him to my thumb.
In my hand I'm holding a Kai LED torch keyring, which was part of the birthday gift before I wrapped it up.
I created all of these using temporary tattoo paper, which I originally showed as butterflies here, and also created a tutorial. The base polish is two coats of Layla Mercury Twilight, which has become my go to silver holo polish - I'm nearly half way through that bottle, I will need to get another soon!
Finally, here is the awesome cake that my brother baked, and check out those very cute take home lolly boxes in the background that they also created!
My sister in law had also organised little prizes for everyone throughout the party, some won them through games, others just for fun reasons. I received mine for having the best nails. What I forgot to take photos of was all of us dressed up as ninjas, mostly with t-shirt masks wrapped around our heads and dressed in monochromatic colours. It was great fun!
34 comments:
Old and not around any little boys now that I retired from teaching PK and K Sunday school class so don't know about these Legos. But my guess is your nephew will be so busy at his party he won't even notice how cool his aunt is with her great nails...but wonderful for you to go to this ends to continue his fav theme of play. I did read your tutorial you so kindly provided after were were all wowed by your butterflies!
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- A set of poratits and an illustration for a Norwegian magazine "Åpent Rom" published by Statsbygg - the Norwegian government's key advisor in construction and property affairs. Statsbygg has been assigned a task to restore the Eidsvollsbygningen - the building, where the Constitution of Norway was signed. During the restoration a geologist Petter Molaug unearthed the remains of an old well which can be seen in his portraits and the illustration of the building.
The illustration was hand drawn with pencil, inked with Copic Multiliner SP and coloured in PS.
*** - Petter Molaug and his discovery:
- Details:
- Eidsvollsbygningen:
- Details:
- Non-coloured versions and sketches:


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Tuesday, March 11, 2014 | 9:20 p.m.
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Updated: 5:38 p.m. Friday, May 10, 2013 | Posted: 5:21 p.m. Friday, May 10, 2013
Staff Writer
Rocker Sheryl Crow is now more than a little bit country; she's completely crossed over.
The singer arrived at Cox Media Group Ohio's headquarters in Dayton about 4:30 this afternoon and is performing for the company's staffers and 10 K99.1FM listeners and their guests.
Prior to the show, K99.1FM host Nancy Wilson had a brief chat on stage with Crow about her upcoming country album and her past visits to the Dayton area. Crow said she still remembers her hang over from her unannounced performance with local musicians at the Dublin Pub in Dayton's Historic Oregon District after one of her Fraze shows in 2003. She also talked about her kids and her work as an environmental activist.
Friday's performance is apart of K99.1FM Unplugged series that sees up-and-coming country artist preform at the radio station, said Jennifer Perkins, a Cox Media Group Ohio radio promotions manager.
Like WHIO and the Dayton Daily News, K99.1FM is a Cox Media Group Ohio company.
This won't be Crow's only stop this year in the Dayton area.
Crow will preform a 7:30 p.m. concert June 15 at Fraze Pavilion, 695 Lincoln Park Blvd. in Kettering.
The concert marks the10th anniversary of the making of Sheryl Crow's rockin' "C'mon America 2003" DVD.
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I've read your posts, but didn't respond because I didn't know the answers to your questions. (Sorry, I'm not much of a Disney Guru.)
Just wondering why nobody responds to the threads I start? Sure, people do if it wasn't started by me or only a couple of people do...
Some of the posts I started...
Pleasure Island with Kids
Download Section
Disney Personalized book
Just wondering if there is any particular reason or how can I improve my posts...
I've read your posts, but didn't respond because I didn't know the answers to your questions. (Sorry, I'm not much of a Disney Guru.)
somtimes when you post new threads it takes a while for folks to find them, especially in a small group like this. You may get quicker replies to your posts if you find topics that already have other posts in them that also seem to fit the same general category of questions you ask and post your questions there. Since many of us probably recieve email notices when you reply to a thread we have already posted in more people will see your questions sooner in topics that already have a large number of posts, of course sometimes it does make more sense to start a new thread but I guess it's just one of those "patience is a virtue" type of situations.
I only read the new posts once a week or so. The rest of the time I only read the trivia ones that I get e-mails when someone posts. Too busy with work.
Ana The Librarian
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sometimes it takes me a few days - I've got some 12 hour days at work and it gets tough to get on the internet when you have to share with a teenager as well
Just give us a few days - we'll get to them!!!
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Women's Golf
07/22/2013 Four Spartans Set to Compete at Pure Silk Women's Collegiate Team ChampionshipThis marks the third consecutive year McPherson and Meier will team up in the annual event. 04/21/2013 Spartan Women's Golf Wins Lady Buckeye InvitationalSpartans claim first place by seven shots over No. 10 Purdue. 04/19/2013 Women's Golf Heads to Lady Buckeye Invitational This WeekendSpartans preparing for final regular-season tournament before Big Ten Championships. 09/16/2012 Spartans Finish Runner-Up at Mary Fossum InvitationalPlaying in her last home tournament, senior Caroline Powers claims runner-up honors. 09/15/2012 Women's Golf in Second Place at Fossum InvitationalCaroline Powers leads Spartans with an even-par 144.
Summer 2013 2012-13 - Sophomore Summer 2012 2011-12 - Red-shirt Freshman Summer 2011 2010-11 Summer 2010 High School GETTING TO KNOW LINDSEY MCPHERSONWhen did you first start playing golf? What course did you learn to play on? Favorite course? Favorite golf memory? Best thing about playing golf at MSU is? Favorite movie? Favorite TV show? Favorite golfer? Favorite club and why? Favorite thing to do besides golf? What's on your iPod right now? Favorite article of clothing? I first beat my dad in golf at the age of? What's your major and why? In 10 years, I will be? Dream Vacation? If I could live anywhere in the world, where would it be? If I could play any course in the world, it would be... |
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