text:
Main Content
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© 2013 Palm Springs Air Museum
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The Palm Springs Air Museum is home to one of the world's largest collections of
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subset: commoncrawl


text:
Tuesday, November 26, 2013
Hiya, Folks,
It'll be 9 weeks on Friday that I have been working Kathryn Hansen's book, "BRAIN OVER BINGE." My results have been incredible and groundbreaking. I have STOPPED binge eating!
It is such an amazing feeling to know that FINALLY my binge eating days are over, but also one of sheer astonishment as to the simplicity of the solution. It is natural and pure common sense.
One one level, recovery is complicated, which has made writing posts challenging. (I've written about 6 posts I never posted.) They just became so complicated.
On another level, recovery is so simple, it's effortless most of the time.
I started working the BRAIN OVER BINGE program on September 27th, and similar to Kathryn's experience, I experienced two slips back into old behavior after the 2nd week, but these were an integral part of my recovery. These slips were totally different now, and I actually saw binge eating for what it was, a habit I perpetuated by continuing to act on binge urges. I saw myself think the urge, I saw myself act on it, habitually, giving creed to the irrational urge. I wasn't even enjoying the food. I enjoyed the food MORE at dinner time, when I was hungry. Binge eating now seemed pointless, yet I gave in habitually, all the while seeing that the behavior now made no sense. Binge eating was a creation of my mind, a reaction that stemmed from dieting, a behavior I chose to do, which became a destructive habit maintained by irrational and faulty beliefs.
I have been binge free since.
I eat today when I'm hungry and stop when i'm full and I ignore urges to binge. And that's it.
The binge urges have for the most part, dissappeared.
The simple method Hansen teaches to end binge eating IS the answer.
I implore you to investigate the book or the website www.brainoverbinge.com if you suffer from binge eating.
_ _ _
I have met wonderful women on the "B.O.B." website Forum.
One of them, Mary Ann, created a Forum herself, which is found on her website. Here we communicate with each other, and other binge sufferers can discover how to recover using B.O.B principals, and principals from other books that have been meaningful to Mary Ann.
_ _ _
I just spent 10 days at The Better Living Lifestyle Center (www.DrArcilla.com), working as Raw and Vegan Chef.
It was wonderful creating new and exciting recipes daily, and living a high raw vegan program again!
I look forward to sharing some new recipes with you in the future.
_ _ _
All in all, I feel like, finally, everything is coming together for me. Binge eating is gone and I'm losing weight very slowly and naturally, eating health-giving food. I finally have high hopes for a binge-free future!
xoxo michelle joy
Posted by 'Pure Raw Joy'! HELLO TO ALL! at 7:40 PM 4 comments:
Friday, October 4, 2013
Hello there!
So here's the scoop.
Last I wrote, I was planning on going back to OHI (www.optimumhealth.org) in December for another 6-8 months to lose weight and stop binge eating again, by getting back on a 100% raw vegan diet, in the intensely structured environment of this most wonderful raw retreat.
My father had offered to send me. Thank you, Dad!
I filled out the online application, sent the required essay (which unbeknownst to me needed to be under a certain number of words and had to be rewritten, ahem, SEVERAL times), sent the required photo, recommendation letters, etc..., only to hear nothing back from OHI after a week. I called and left a message.
After another week, I called again. And again.
On my third try, finally, someone answered in the missionary office. "Who is calling?," Darlene, the head of missionaries asked, perplexed, not recognizing my name. "I don't have your application. Are you sure you sent it?"
"Uh.......it took me almost an entire DAY to get that application together. Of course I am sure I sent it." I gave some attitude.
Well. They never got it.
Must have been a computer glitch.
By then, with the application snafu, I was already feeling like God was just not WANTING this 2nd long term trip to OHI to happen, when my father began complaining, in ernest, about pretty hefty money problems ($6,000 dental bill and a $3,000 repair bill from the car which would no longer drive in reverse).
"Honey, I think you'll have to find something LOCAL," he admitted.
Sensing how the tide was turning, I knew it was time for me to seek out more answers, on my own.
I mourned the loss of the dream of running away to OHI for a while, and then one day, soon afterwards, searching for a cure for my incessantly continual binge eating, I found this video on youtube on HOW TO STOP BINGE EATING.
The video is of a young teenager who was bulimic, and who is no longer bulimic, after following a book called "Brain Over Binge." True, she was only in the beginning honeymoon stage of recovery, but I had to admit, it sounded interesting.
Really curious, I ordered the book that had made such an impact on her, "Brain Over Binge," by Kathryn Hansen, from Amazon. (My local Barnes and Noble did not have it, nor could they order it, as it was a limited printing, I was told.) I bought the book easily on amazon.com, here:
The book arrived about a week later.
The book....is beyond brilliant.
Way beyond.
I know...........this blog is NO stranger to the excited, "I found the cure!" posts.
But I did. I FOUND THE CURE!
And this is where you will find it. In this book:
And it is so simple, you will kick yourself.
Now, granted it is only DAY 8 of NO BINGE EATING AND NO DIETING following the book..., but I KNOW with such confidence now that as long as I continue to follow the simple steps (by the way, ridiculously simple) to end binge eating outlined in Hansen's book, (as I HAVE been over these last 8 days),
I will NEVER binge again.
I know for a certainty, that if this is what I want to happen, never to binge, ever again, (and I do, never want to binge again), then I KNOW I will never binge again.
How many of you could say that....with certainty?
Now, if I WANT to binge again, I will.
But if I don't want to, how do I know this with such certainty?
I'll be explaining in the coming days. You just gotta hold on, there is so much to tell!
What is also interesting to note, is that over these last 8 days, I have positively increased in my desire to get back to eating more raw food, rather than the opposite, which you might think would happen, giving up dieting.
Funny. Now that I can finally HAVE EVERYTHING I WANT (to eat), instead of wanting it all, I am left asking, "Yes, but now, what do you really CHOOSE?"
I think this time away from binge eating has served to heighten my awareness of just how BAD I feel. And I just felt so good on raw, and want to feel good again, despite the fact that raw food eating does NOT STOP binge eating, as I proved during my frequent raw food binges over the 3.5 years I was raw.
Now, I am coming to it from a place of CHOICE rather than NEED.
And I don't think I will do 100% raw. And I really have no fear about it. Because I now know that stopping binge eating has NOTHING to do with food choices.
It has everything to do with the brain.
Much much more coming on that.
In conclusion, I just want to THANK GOD for leading me to this miraculous book.
(If it is right for me, God will clear a path back to OHI. But I have an inkling that God knows that I can do this now, by myself. How empowering.) (And now that binge eating is out of the way, I can really do whatever I want to with my diet. So freeing!)
I am SO grateful to Kathryn Hansen for her amazing insight, for documenting her experience, and for sharing what she learned so effectively, so that other suffering binge eaters, could learn they TOO could STOP binge eating!
I look forward to sharing with you more about my experience, and more about this simple technique described in this incredibly well-written, intensely logical, amazingly practical, and most persuasive book, "Brain Over Binge."
If you are a binge eater, and you want to stop, I urge you to get the book. You will NOT regret it.
In the meantime, you can look over Kathryn's website, www.brainoverbinge.com
I thank you for your support, look forward to better days again, and as always, ask God to bless you!
xoxo michelle joy
Posted by 'Pure Raw Joy'! HELLO TO ALL! at 9:19 PM No comments:
Sunday, September 8, 2013
Good News People!
I just filled out an application for the Missionay program at Optimum Health Institute, www.OptimumHealth.org!!!
This is the raw retreat that I went to before starting this blog, where I lost 145 lbs., and started my 3.5 year raw life. Please pray for my acceptance back into the program! It helped me tremendously 6 years ago, and I am praying to be blessed to be accepted back for a six month or longer stay. Pray, pray, pray!
In other news, I just wanted to give you an amazing recipe I just created. This is a cooked vegan Meatloaf recipe that I just came up with using what I had at home, and it is so good, I can't quite believe it, and I had to share it with you. It's not raw, but I do believe this recipe could be converted to raw vegan with some thought and work. So, I've done the thought and work for you, and I've added those ideas below!!!
While I'm still around, I might as well ENJOY before I'm floating in a sea of wheatgrass and Rejuvelac!!!
OMG, it was the meatiest fake meatloaf I have EVER had in my LIFE!!! So so good!
|someone else's pic from online, but mine kinda looked like this!!!
In large workbowl, add: 1/2 lb (uncooked dry measure) regular brown lentil beans, cooked in water
1 cup old fashioned oats
1/2 cup jarred vegan tomato sauce
1/3 cup veggie parmesan
1/2 cup olive oil
1 Tbsp Himalayan salt
In Cuisinart with S blade, process finely together:
2 cups raw brazil nuts
1 cup old fashioned oats
1.5 cups baby bella mushrooms
1 large carrot or 3 skinny old ones like I had
1 cup of raw leeks
1 small onion
3 cloves fresh garlic
1/3 cup fresh basil leaves
1 tsp fresh rosemary
1 tsp fresh thyme
1 tsp fresh oregano
Add processed brazil nut mixture to lentil mixture in large work bowl, and with hands, mix thoroughly until well combined. This mixture will be very moist and will not hold together, but it will after it is cooked and well rested.
Preheat oven to 400.
Plop the mixture into the bottom of a greased large rectangular pyrex. Mold the mix into a meatloaf shape. Bake on 400 for 1 hour.
Then, to create a ketchup-like topping, mix the following in a small bowl and spread ontop of the meatloaf while still in the oven.
1 cup vegan tomato sauce
1/4 cup agave
juice of 1 lemon
Bake for another 15 mins. Turn off the oven and allow the meatloaf to stay in the oven for another 30 mins with the heat off.
If served now, it will be soft and delicious and hot.
But it is even better after it sits out 4 or 5 hours because it will really firm up amazingly and become almost EXACT meatloaf consistency. OMG, SO GOOD!!
In fact, that sounds YUMMY and I am excited to try this raw version!! If you try either version, please let me know!!!!
xoxo michelle joy
Posted by 'Pure Raw Joy'! HELLO TO ALL! at 3:03 PM No comments:
Friday, August 23, 2013
Article By Christopher Wanjek
Published August 21, 2013
Live Science
What's the best diet for maintaining a healthy weight and warding off chronic diseases? Is it a low-carb diet, a high-carb diet, an all-vegetable diet, a no-vegetable diet?
Researchers say you'd be better off just forgetting the word diet, according to an editorial published August 20 in the Journal of the American Medical Association (JAMA).
Two researchers Sherry Pagoto of the University of Massachusetts Medical School in Worcester, Mass., and Bradley Appelhans of the Rush University Medical Center in Chicago call for an end to the so-called diet wars, because they are all equally as good, or bad, in helping people fight obesity.
In the end, patients only get confused thinking that one diet is superior to another, they said, when in fact changes in lifestyle, not diet types, are the true ways to prevent weight gain and the associated ills of diabetes and circulatory disease.
"The amount of resources that have gone into studying 'what' to eat is incredible, and years of research indicate that it doesn't really matter, as long as overall calories are reduced," Appelhans told LiveScience. "What does matter is 'how' to eat, as well as other things in lifestyle interventions, such as physical activity and supportive behaviors that help people stay on track [in the] long term."
The researchers cite numerous studies that demonstrated only moderate success with various types of diet that focus on macronutrients: protein, fat or carbohydrates; but regardless of diet, without a lifestyle change, the weight comes back.
Conversely, several large and recent studies such as the Finnish Diabetes Prevention Study and the China Da Qing Diabetes Prevention Study found lower weight and lower incidence of diabetes among study participants many years after the study's initial completion because the subjects were taught how to lose weight through lifestyle interventions.
Lifestyle trumps diet
Pagoto described lifestyle interventions as three-prong: dietary counseling (how to control portions, reduce high-calorie foods and navigate restaurants), exercise counseling (how to set goals, target heart rate and exercise safely), and behavioral modification (how to self-monitor, problem solve, stay motivated and understand hunger).
"The 'diet' used within a lifestyle intervention can be low-fat, low-carb, etc. It doesn't matter," Pagoto said. "In fact, at least one study compared a low-fat lifestyle intervention with a low-carb lifestyle intervention, and it made no difference. The diet itself [is not] instrumental to the lifestyle interventions success; it is the behavioral piece that is key."
Pagoto agreed that a vegetarian diet is associated with a lower risk of weight gain and heart disease. A massive study involving more than 70,000 Seventh-Day Adventists, published in JAMA in June, found that dedicated vegetarians and pesco-vegetarians (who eat fish) live longer than meat eaters. But that doesn't mean a vegetarian diet is all it takes to help you stay healthy.
"Adherence is key, and the way to destroy adherence is forcing foods on someone they do not like, do not know how to prepare, or can't afford," Pagoto said.
Why diets go wrong
Indeed, the authors wrote that the only consistent fact in all the diet studies is that adherence is the element most strongly associated with weight loss and disease risk reduction.
Pagoto described five challenges to any diet that she sees with her patients:
- having no time to cook or exercise
- being too stressed out
- having family members bring junk food home
- not having anyone to exercise with or feeling awkward exercising
- and feel hungry all the time
Most her of obese patients understand which foods are healthful and unhealthful, she said. So she works with her patients to find ways to make healthy behaviors more routine, regardless of the patient's type of diet.
Pagoto and Appelhans call for more research on diet adherence. The authors described the amount of adherence research as miniscule compared to that on studying the large fad diets.
Similarly, the general population knows more about nuances of these diets (Atkins, South Beach, the Zone), and such, than they do about the basics of adherence; and that, the authors said, is central to the obesity epidemic.
Read more: http://www.foxnews.com/health/2013/08/21/losing-weight-lifestyle-changes-trump-any-diet/?intcmp=trending#ixzz2clJNIy8V
HI Folks, I thought this was a VERY interesting article. The main point is - persistence wins - no matter what kind of plan we follow - 50% raw or 100% raw. Intellectual constipation and paralysis about 'what' diet is best become irrelevent if we can't stick with it. We need to just adhere to a healthy plan and change our behaviors for good.
xoxox michelle joy
Posted by 'Pure Raw Joy'! HELLO TO ALL! at 5:26 PM 1 comment:
Thursday, August 22, 2013
BR: steel cut oatmeal, 1 nectarine, 1 peach, blueberries
SN: 1 vegan yogurt, 130 cals
SN: some tastes of raw mock toona
LN: guacamole and raw corn crackers
DN: 2 homemade veggie burgers, lettuce, tomato, raw brazil nut pate', raw ranch dressing
Binge free for 11th day, yay, but today was not without significant challenges.
I was bored today and boredom is one of the biggest challenges to overcome and to not eat when one is a binge eater. I saw it and said, "I am so bored, all I want to do is compulsively eat!" I don't know how I managed to walk away from it relatively unscathed.
Cliff wanted to take me to work today. So picking me up avoided any possibility of an after-work binge, that I might have succumbed to had I driven myself. God must be cradling me in his arms to have arranged that.
The truth was the boredom was mixed with a seriously healthy does of fear. I am injured and experiencing significant physical distress. The feeling I was holding water in my legs?....was not water. It is a tendonitis of sorts, exactly what I went through at Dr. Arcillas. I have apparently overtaxed ligaments or tendons in my knees again.
But how? Starting a walking program again? Stopping my heavy duty workouts with my trainer because I ran out of money and had to get my car fixed? Being on my feet too long at work? Showing a friend that funny walk Dr. Arcilla taught me that seemed to hurt my knees before?
I think all of the above have played a role in my present incapacitated predicament.
My first thougtht was to feel terribly sorry for myself and blame the Enemy, in Judeo Christian terms, Satan, and to ask why he is attacking me, (literally) "cutting me off at the knees," when I am finally doing better?
Struggling to get around, I had to ask God for help several times today to get through the day without leaning on food.
My second thought was that I am experiencing a detox, and that whatever toxins I'm releasing, are pooling in my knees (?). Is that irrational? I may be only 50% raw, maybe less, on some days. Dr. Arcilla seemed to think the tendonitis before was caused exclusively by detox and had nothing to do with injury or weakness or the funny walk he taught me.
All I know is, I can barely walk and my legs want to buckle. My knees feel like the tightest rubber bands, I am limping, and in pain.
Furthermore, I have been experiencing alot of all over body stiffness lately, come to think of it, and maybe that is from acids detoxing? Could my diet be MORE ACIDIC NOW than it was BEFORE? Too much fruit and grains?
I don't know what's going on.
Tonight I am going to take Dr. Morse's HEAL ALL TEA, that my wonderful friend, Joy, sent to me. I will mix that with the Chinese pooping tea Dr. Arcilla prescribed. Maybe all of that will help clear whatever is inflaming me.
Unfortunately, I have to be on feet all day again tomorrow...
xoxo michelle joy
Posted by 'Pure Raw Joy'! HELLO TO ALL! at 7:18 PM No comments:
Wednesday, August 21, 2013
Howdy on this beautiful day!
Tuesday, August 20, 2013
BR: Green Smoothie: banana, spirulina, 2 pear, peach, pineapple, one date; steel cut oatmeal with fresh blueberry and ground up apple
LN: Lunch Out - big salad with chick peas, roasted artichoke, roasted red pepper, fresh cukes, tomato, carrot, red onion w/ a little balsamic, 1 Tbsp olive oil, 1 tsp. russian dressing
SN: fresh juice - 1.5 apples, pineapple, 1/2 lime, 1/2 lemon
DN: cooked whole foods vegan dinner - 2 homemade veggie burgers, a little leftover mushroom mix with quinoaWalk: good 40 mins walk at the zoo and at the mall.
I had a good but very trying day, emotionally. Today was day 9, no binges, (YAY!!) but I felt ALOT of uncomfortable emotions and fears surface, namely discouragement and fear I wasn't losing weight fast enough, through much of the day. I am absolutely positive this diet is GREAT for my binge eating (not compulsive). But I was left feeling very worried about how it would affect my WEIGHT. I did get weighed and there is a good loss, but I've lost ALOT more on more RADICAL diets.
Knowing my eating is under control (THANK YOU GOD) and that this eating plan is moderate and thus SUSTAINABLE helped pull through the discouragement about slow loss. Better to lose slow and keep it off, really changing my habits, than to lose super fast and gain it all back in a week.
Cliff and I decided it is best to weigh myself no more than 1x/month.
Food wise, it was another good day.
I tried to eat less meals, but was unsuccessful.
We took a walk at a mall.
After our big breakfast, we were hungry around 3pm.
We went to this great pizza shop near the zoo we know that serves awesome salads. I got a huge salad with such good fixings. That was the best salad I've had in a long time. Can we say ROASTED ARTICHOKE? OMG, wanna give up SOY? Just roast up some canned or jarred asparagus. I swear, those artichoke hearts had the meatiness of wheat meat or soy meat, without being BAD. They were so the bomb, I just got back from the market with two jars of what-do-you-think? Artichoke hearts.
No processed fake-meats anymore. Yay.
We went for a good walk at the zoo. p.s. I pet and fed the giraffe....and pet Ollie, the goat :-) Luscious!!!!!!!!!
When we got home from the zoo, we were so parched from the heat, I made a quick cold fresh juice using a method I learned in Victoria Boutenko's raw cooking video the other night. You just throw everything with water into the Vitamix, add a little ice, blend, pour through a nutmilk bag, and oila', fresh juice faster than any juicer I've ever used. Fabulous!!
The veggie burgers I made for dinner are awesome but came out bland because i'm being very judicious with the salt, though it pains me. But they ARE good. I did them 4 at a time in a teflon pan. I made a lot, like 12. I was on my feet all night (and worked all day). I was pooped.
Curiously, my feet did NOT hurt at work today. (Interesting because i was on them the previous day all day AND night).
Next time i eat fish or dairy, i will let you know if they hurt.
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For vegan homemade veggie burgers, i follow a format - veggie / nut / grain / bean. I learned this from my friend Talia. She had the saddest look on her face when i told her I loved boxed veggie burgers. Now Talia smiles when I tell her what I've made. Using this format, you can make literally thousands of veggie burger flavors!
Last night I made:
veggie: redbeets, onion, thyme, mushroom, carrot, celery, garlic (food processed, raw)I mishmoshed it all together and formed patties. It is actually SO much easier to bake them, which I will do next time. duh!
nut: cashew (food processed, raw)
grain: quinoa/barley/oatmeal (left whole, cooked)
bean: red kidney beans (left whole, cooked)
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Br: no breakfast: iced green tea, unsweetened
Sn: smoothie: banana, almond milk, vanilla
Sn: starving: 4 oz. raw mock chick'n salad
Ln: very big garden salad with 8 oz. raw mock chick'n salad and raw ranch dressing
Dn: cooked vegan whole foods dinner: 1 homemade veggie burger, 2 slices sprouted grain Ezekiel bread, sliced tomato
Sn: late night hunger - 1 veggie burger, 3 peaches
I woke up this morning not feeling hungry! I guess dinner was heavier than I thought!
Boy, when it finally hit me, it hit! The banana smoothie (only about 1 banana in it) did little to fill my belly. The raw mock chick'n salad I'd made quieted it for the moment and was MMM...so good!!
It was so good, in fact, I had a lot more for lunch. MMMMM!!!
I thought I could perhaps get away without any dinner tonight, but around 5pm, I felt famished.
And I didn't plan on having bread, but the sprouted Ezekiel was staring me in the face after Cliff's dinner.
And then 9pm, I was starving again! Oh my.....
No walk tonight.... :-((
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- about 4 cups almond pulp
- scallions, maybe 1/3 cup sliced
- herbs chopped: fresh rosemary, thyme, dillweed, and some dried poultry seasoning
- chopped celery, maybe 2 cups, fine
- lemon, a few Tbsps
- salt, maybe 1/2 Tbsp
- garlic, one clove crushed
- cashew cream, about 1 cup
And the mock chick'n salad has salt. But I couldn't resist, I was so hungry.
Good news....day 10 binge free!
My co-worker at Raw Can Roll said I am indeed looking better. That makes it all worth it.
xoxo michelle joy
Posted by 'Pure Raw Joy'! HELLO TO ALL! at 3:16 PM No comments:
Monday, August 19, 2013
Today was my 8th day of in-control whole foods eating with no binges!
Dinner: Dad's Birthday Dinner - very small salad with russian dressing on side, "Seasonal Vegetable Platter," a cooked veggie platter containing broccoli, mushrooms, carrots, string beans, asparagus, and potato; a few bites of fish, less than 1/2 cup of birthday ice cream cake dessert.
Notes:Dad's Birthday Dinner - I thought hard about what I would do last night when we took my parents out to dinner to celebrate my dad's 79th birthday. I asked God to help me make sane choices. I was so pleased with how I did at dinner. I felt totally in control. I ate no bread because I didn't want any. I enjoyed salad and the Vegetable Platter very much. I had a little bit of fish, probably about 1/3 cup, because I was still hungry after my veggies, and both Cliff and my mom, who both ordered fish, were having a hard time finishing theirs. I had very little dessert. Just enough. It was a perfect treat night. A little bit of something but nothing veered out of control. Thank God. I had no binge impulses after coming home and enjoyed my meal and the company and celebration!
Consequences - My feet hurt at work badly. I wondered if it was from the salmon or the dairy in the icecream cake? My feet didn't seem to hurt last week eating no fish/dairy. Something to keep track of, which will inform my choices in future. My feet hurt soooo bad!! So now we get to the crux of it all - what is worth it when I truly realize/come to terms with the consequences. The only way to do that is to journal how I feel after I eat! So, hello there!!! I also had a hard time singing in the morning with some reflux, but was okay soon enough. We listened to the LOVE STATION on Serius Radio and I enjoyed singing along to love songs ALL DAY!!!!
Today I worked at Raw Can Roll Cafe.
BR: steel cut oats in car before work (less than 1/2 cup cooked), 1 peach, 3/4 cup blueberries
SN: protein smoothie: almond milk, banana, peanut butter, cacao
L: raw lunch salad: large salad with scoop of dry mock chick'n, and my salt free cilantro cashew dressing
D: cooked vegan whole foods dinner: 3/4 cup mixed quioa and barley, cooked cauliflower, cooked mushrooms, rinsed canned red beans, cashew cream.
Walk: 2 miles up hills to Pretzel Park, down to Main Street, up Baker Street, whew! Good walk.
Steel Cut Oats Breakfast - I make a big pot of them the night before. I served myself a serving in a tupperware and slice fruit over it and ate just before work. The peaches were so SO sweet, I didn't miss the agave...or honey!!!!!
Protein Smoothie: Felt very hungry about 12:00. My breakfast at 8am was not that oatmealy, more fruity. I decided for the Peanut Butter Cup Smoothie at Raw Can Roll Cafe. Definitely not as yummy without the agave, but still good. Tasted more like Peanut Butter Mylk.
Raw Lunch Salad: I didn't eat my big veggie salad until about 3pm. My salad was so huge but did little to cut my appetite - the only thing with calories was the thin cashew cream and about 1/3 cup of almond pulp. When I got home at 4pm, I started cooking dinner right away.
Cooked Vegan Whole Foods Dinner: I was dreaming up this amazingly delicious conconction in the car after I ate my salad and was FULL of low cal veggie roughage but STILL HUNGRY!
I had a small serving and it was enough! I stopped as soon as I was no longer hungry.
I wonder why I am so in control lately?????? With no bread, no sugar, no cooked oils, I feel remarkably steady and not the least bit compulsive! Or is it God/Spirituality that is making it happen (prayer, etc...)? Or is it the combination of BOTH??? It occurs to me this kind of a food plan is similar to OA HOW GREY SHEET - no white flour, no sugar, nothing processed.
Here is the cooked vegan recipe that I created for dinner. It was so VERY VERY delicious I wanted to share it with you!!!
Un-Creamed Mushrooms and Beans with Cauliflower over Quinoa and Barley
First I processed 1.5lb of cremini mushrooms in the food processor with the slicing blade, and put them on the stove with 1/2 cup of water and very little celtic salt to cook. They rendered their juice and then the juice completely cooked away. I added fresh thyme from my garden and a can of well rinsed red beans.
I made raw cashew cream in the vitamix with about 3/4 cup cashew, same amount water, 4 cloves garlic, 1 date, 1/3 cup scallion, juice of 1 lemon, and a little celtic salt. I added the cashew cream to the cooked mushroom mix, stirring in, with the heat off. (OMG, it tasted just like the best very thick un-cream of mushroom soup.)
I served myself a nice spoonful of the creamed mushroom mix over a bed of cooked cauliflower/quinoa/barley that I'd made all in one pot with water, no salt.
This meal contained NO OIL and needed nothing it was so good.
For garnish, I snipped fresh chives, scallions and parsley on top. Pretty looking dish, and seriously delish. But delicately flavored! Not 'kapowey' like I usually make, because I used ALOT less salt than I normally would.
A great day!
Michelle Joy
Posted by 'Pure Raw Joy'! HELLO TO ALL! at 6:29 PM 1 comment:
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The Queen of Quirk: Celia Rowlson-Hall has become the dance darling of fashion and film
Secret Saboteurs: Don't let these everyday habits slow you down
Choreography Knocks: Opportunities for choreographers at all levels
A Growing List of Living Female Choreographers
We want your feedback!
posted by Jenny Dalzell on Thursday, Mar 14, 2013
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It may be The Rite of Spring's year (Nijinsky's masterpiece celebrates its centennial), but it's Romeo and Juliet's season. Pacific Northwest Ballet brought Jean-Christophe Maillot's R&J choreography to New York City Center in February, New York City Ballet will remount Robbins' West Side Story Suite at Lincoln Center this May, and National Ballet of Canada performs Alexei Ratmansky's 2011 version this weekend in Canada before taking it to Sadler's Wells in April. (Even the recent tween rom-com Warm Bodies is a zombie-filled take on the Bard's classic tale—minus the Prokofiev.)
Nashville Ballet will also revive the work about the doomed star-crossed lovers this spring, bringing its Romeo and Juliet to Tennessee Performing Arts Center's Jackson Hall April 26–28. Choreographed in 2004 by artistic director Paul Vasterling, it's a giant production with plenty of sword fighting for action seekers. This week, the dancers have been working with London-based fight coordinator Timothy Klotz to learn how to safely—and realistically—wield swords. Klotz is the resident fight director at method-acting mecca The Drama Centre in London, and has created fight scenes for productions for Shakespeare's Globe and the BBC.
This Saturday, March 16, Klotz is leading an open workshop on fight choreography from 12 to 1pm at The Martin Center for Nashville Ballet. It's open to the public ($10 per person), and interested dancers can register for the class online. Details here.


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Some 2,500 years ago, Siddhartha Gautama, a prince of the royal Shakya Clan of Nepal, meditated under the bodhi tree (a type of fig tree) in the Indian town of Bodh Gaya (in eastern India) and attained enlightenment. Gautama Buddha is often called the Shakyamuni Buddha because of his lineage. Diamond Sutra is a short and very popular Mahayana Sutra that belongs to "Perfection of Wisdom" genre.


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These hand-crafted pendant earrings depict the lotus on one side and "Om" on the opposite. The lotus is called padma in both Sanskrit and Tibetan. Rooted in muddy slime, the lotus rises through water to emerge into the sun, a progress that mirrors the journey of man's soul. It is said that our hearts are like the closed petals of a lotus. Imbibing Buddhist virtues will enable the lotus to blossom into its full beauty. At the same time, Om is a representation of the Creator. Om is believed to be the sound of life, present as a vibration in all living beings and in nature. This is why the Buddha is often depicted seated on a lotus.Handmade in the United States. Each handcrafted item is made from natural materials. Slight variations in color, shape and size make each piece of jewelry a unique work of art.


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Veteran recalls how Pearl Harbor changed his life
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In their own words
In 2009, the Advocate featured Pearl Harbor survivor Ray Wiese, of Shiner, and William Lockey, of Victoria, in 2008. Survivor D.D. Hill, of El Campo, has also been written about in past years. Here are some of the more memorable quotes about that day from those articles:
"Battleship Row was all aflame. I could tell the planes were Japanese by their insignia. And the planes were so close you could darn near see the features of the pilots."
"The ship's executive officer was on the bridge of the ship, in his underwear, jumping up and down. He was screaming, 'Shoot! Fire! Make noise! Do something!'''
D.D. Hill, 90, El Campo
"They came within 20 feet of me. The first plane that came by didn't shoot, but he had his guns right on me. I could see his eyes, he was so close."
Lockey said the ship's chaplain, Howell Forgy, came out and asked if could help pass the ammunition. Lockey reported that the chaplain said, "They taught me thou shalt not kill, but they didn't tell me I couldn't pass the ammunition."
William Lockey, 92, Victoria
"I was on watch in Hangar 6 at the time of the blitz," Wiese said. "I was on a bicycle and had just completed my rounds checking all the planes, checking that everything was secure ...The next bomb hit the hangar and blew me out, bicycle and all. I was lucky I was where the doors were open."
Ray Wiese, 96, Shiner
To read more
Claud Hooker's book, "Away all Boats" is slated to be published this month.
Story archive
Here are links to previous videos and stories written in recent years about our local Pear Harbor survivors. One of them, William Lockey, died last month.
RAY WIESE, of Shiner
Pearl Harbor survivor, 93, living, laughing in Shiner (video)
WILLIAM LOCKEY (died in Nov. 2012)
'I could see his eyes, he was so close'
D.D. HILL, of El Campo
INDIANOLA - Why would someone bomb an island?
It was Dec. 7, 1941, and 17-year-old Claud Hooker stood in a diner, listening to the owner's small radio broadcast the news that the Japanese had attacked Pearl Harbor.
In Hawaii, the bombs had already dropped and the startled victims of the attack were working to make sense and care for the wounded in the aftermath of the day Japanese planes zoomed overhead and brought the war that had been raging in Europe to their doorstep.
In the White House the following day, President Franklin D. Roosevelt was pronouncing Dec. 7, "a date which will live in infamy," spitting out the last word with sharp emphasis as his message went out on the radio waves.
In Cisco, Hooker and a friend listened to the news that America had been attacked, knowing it was important, but without a clue what it really meant.
"You boys come listen to this," the owner called to them as they walked in. "You'll be in the Army fighting pretty soon because the Japanese just bombed Pearl Harbor."
Now, 71 years later, 88-year-old Hooker laughed at his confusion.
"I don't think I even knew where Pearl Harbor was," he said.
That was the beginning of his war, though he didn't know it.
He'd be in the Army soon, the owner had said. Hooker started thinking about enlisting. He was only 17, so his father had to sign the forms, and he persuaded his dad to do it, pointing out that he had a better chance of making it through the war if he joined the Navy. He'd be safe there, he assured his parents. His father signed the forms while his mother cried.
He was enlisted by the end of the month. By February, Hooker was on a train that took him from Abilene to Dallas to San Diego.
"I was a country boy, all eyes," Hooker said.
He'd never seen the ocean, but he soon found himself on the USS Alcyone, a cargo ship converted to conduct some of the first amphibious landings.
Hooker had worked in a garage before signing up for the service, and his mechanical expertise got him assigned as an engineer on an amphibious craft, the boats charged with taking troops from the ships to shore. It had never been done before, Hooker said. The waters were rough, and the wind whipped the waves into a froth.
Now, sitting in his snug house on the coast of Indianola, Hooker still remembers how fear swept through him as he sat in the craft as he waited for the start of the invasion of Sicily.
"That's when I found out there was a God," Hooker said, shaking his head. "In Sicily, I was so scared I couldn't breathe."
From Sicily, they were sent through the Panama Canal to Pearl Harbor.
As the USS Alcyone pulled into the harbor, Hooker could hardly believe the stories he'd heard of how 353 Japanese fighters, bombers and torpedo planes had attacked in two waves. They damaged all eight of the U.S. Navy battleships, sinking four. The Japanese had attacked in the morning, killing 2,402 Americans and injuring 1,282.
Many of the vessels that had been damaged were salvaged by the Navy, but the wreckage of USS Arizona was still submerged in the turquoise water when Hooker's ship came to port.
The USS Alcyone entered the Pacific Theater of the war.
His first friend died in the invasion of the Makin Islands. There were more after that - so many the names are now lost to him.
In Saipan, the Japanese fought ferociously. His amphibious craft got pinned down for five hours as the Japanese worked to keep them from taking the island.
After the battle, he stood at the front of the craft, guiding it through waters choked with the mangled bodies of the dead.
That was when it began, the first signs of what was then known as "battle fatigue" and is now called post-traumatic stress disorder.
"You started losing your nerve. You started shaking," Hooker said.
He had seen so much. On one of his leaves home, his father had looked at the boy, the baby of the family, and asked him to come outside and see something on the farm. His father was a peanut farmer with a fourth-grade education, but he was a smart man and saw that his son wasn't telling the whole story in front of his mother.
They sat out there and talked, taking slugs of whiskey, while Hooker told what he'd really seen and lived through.
The men they brought to shore in the amphibious landing craft only had to make that trip once, but Hooker and the other sailors were piloting those boats through hostile waters over and over. The strain began to show.
After the invasion of the Philippines, Hooker went to the sick bay and found the medical officer.
"You can send me back out if you want to, but I'm not going to guarantee I can do the job," he told the officer. "I'm all apart."
He was sent to the United States to recuperate, but then through a filing error, he was assigned to another combat ship, still a wreck. He was 21 when they invaded Okinawa. Even when the war ended in Europe, it looked like the Japanese would never surrender.
Home on leave again, Hooker knew he'd probably be going back into combat to invade Japan.
He was at a girlfriend's house in Cisco when they heard the neighbors screaming and yelling and clapping, calling that the war was over. They'd dropped the atomic bomb on Hiroshima.
The atomic bomb would be dropped on Nagasaki three days later, and by Aug. 15, 1945, Japan would surrender.
Hooker had never heard of an atomic bomb, but he believed what his neighbors were telling him and went out and bought a case of beer to celebrate.
Once he was discharged from the service, he came back to Texas and started working in a garage. He'd made it through the war, but he wasn't the same, becoming a man who drank too much as he tried to blot out the memories that no one wanted to talk about.
Then he met Madalyn. Settling in for supper at his sister-in-law's mother's house, Hooker saw a blonde-haired, blue-eyed girl seated at the table. She was beautiful, with a degree from the University of Texas and a mind that didn't miss a beat.
They went on a couple of dates, but she told him she wouldn't be seeing him again.
"You drink too much," she said. Hooker shrugged it off defensively and stopped calling.
Then he invited her to come swimming and when he saw Madalyn in her yellow swimsuit, he knew what he'd have to do.
"What if I stopped drinking at all?" he asked her.
They married soon after, a decision that turned his life around.
The drinking stopped - he kept his word - but one morning, he woke on the floor next to their bed, with his hands around his new wife's throat. She'd kicked him smartly to wake him. Throughout his struggles, she knew how to handle him.
"She put up with me and got me through it," he said.
They were married for 62 years. They moved from Austin to the coast after Madalyn was diagnosed with cancer. Since her death, Hooker has put most of her pictures away, but his eyes still soften when he finds one of her, golden hair curled smartly, grinning for the camera, young and sure, just as she was when he met her.
She helped him learn to cope, but he has fought with the effects of the war all his life and is fighting it still. For Hooker, the story that began Dec. 7, 1941, has not ended yet.
He carries it with him.
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Belmont Uses Big Second Half To Take Down FGCU
FORT MYERS, Fla. – Belmont turned a three-point halftime lead into a 36-point edge in the second half, shooting 63 percent in the final frame en route to a 83-51 win over the FGCU men's basketball team in the Atlantic Sun home opener for the Eagles at Alico Arena on Monday night.
A buzzer-beating three-pointer by sophomore Sherwood Brown (Orlando, Fla./Olympia HS) made it a 28-25 game at the half in favor of Belmont, but that was the last bit of momentum the Eagles would enjoy as the Bruins out-scored the Blue and Green 55-26 over the final 20 minutes.
The loss slips FGCU to 3-9 on the year and 0-3 in the A-Sun. Belmont (11-3) picks up its league-best 11th victory, while staying unbeaten in league play at 3-0. The Bruins and Jacksonville (3-0) are the lone two unbeatens left in conference action.
Redshirt sophomore Anthony Banks (Lantana, Fla./Santaluces HS) was the lone double figure scorer for FGCU with 13 points during a foul-plagued 24 minutes. Banks has led the team in scoring six of the last eight games and has reached double-digits a team-best 11 times.
Belmont was led by reigning A-Sun Freshman of the Year Ian Clark, who led four Bruins in double figures with a game-high 17 points. Clark drilled three of Belmont's 11 three-pointers on the night, as the Bruins entered the game sixth in the nation in threes per game.
Despite shooting a solid 53 percent (8-15) in the second half, FGCU was plagued by 25 turnovers that led to 34 points for Belmont. The Bruins also owned a 46-15 edge in bench points and a 34-16 advantage in points in the paint.
For the game, FGCU shot 40 percent (15-38), while Belmont finished with a 51 percent clip (32-63).
Foul trouble struck the Eagles early and often, as Banks picked up his second foul by the 14:43 mark, while starting center Kevin Cantinol (Guadeloupe, French West Indies/Calvary Christian/Ole Miss) had three personals by the end of the second media timeout (11:46).
With two of FGCU's three starting big men on the bench, Belmont opened a 17-9 lead with 9:51 remaining in the half, limiting FGCU to just four made field goals over the opening 10 minutes.
Belmont sustained at least a two-possession lead for most of the remainder of the half until FGCU closed the frame on an 8-2 run to turn a 26-17 Bruin lead with 1:42 to go into a slim 28-25 halftime deficit. Brown ended the period in style, drilling a three-pointer from the left wing as time expired.
Both team struggled on the offensive end over the opening 20 minutes, combining to shoot 19-of-54 from the field with 25 fouls and 17 turnovers.
Belmont found its offensive rhythm out of the gates after the break, scoring 13 points by the first media timeout to stretch its lead to 10, at 41-31.
A three-pointer by freshman Chase Fieler (Parkersburg, W.Va./ Parkersburg South) cut it to an eight-point game, 44-36, with 14:08 left, before Belmont scored 12 unanswered points during a game-clinching 35-9 run that ultimately ended with the score at 79-45 with just over four minutes left.
Seeing his first action in five games, junior Tim Snyder (Punta Gorda, Fla./Charlotte HS/Hillsborough CC) scored nine points in 23 minutes of work. Senior Reed Baker (Naples, Fla./Bishop Verot HS/Michigan) added eight points for the Eagles.
FGCU will continue its fast start to the month of January when it hosts another defending A-Sun co-champ in Lipscomb (7-5, 2-1) on Wednesday night. Lipscomb fell to Stetson, 76-66, tonight. Tip time on Wednesday evening is slated for 7:30 p.m.


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The doors have closed on two locally owned sandwhich shops.
Sonnet's Sandwhich Shops at Pinehurst Square and at the Clark Station by Cedric Theel closed Friday at 4pm.
Owner Jon Lee says it was a tough decision, but wants to make sure customers know Bread Poets downtown is staying in business.
The first Sonnet's opened in 2010--offering fresh sandwhiches on Bread Poet's bread.
The second location opening in October of 2011.
" We had a quote in Sonnets by T.S. Eliot that said ,"If' you've never been in over your head, who do you know how tall you are?" And we know how tall we are. So it's tested our metal our character and you know a lot of times in adversity there are blessings that come out of it, so were trying to take that approach. What did we learn and what can we do to move everything forward at the bakery," says Bread Poets Owner Jon Lee.
Lee says the focus will now be on the 1200 square foot expansion project onto Bread Poet's. They'll add two more ovens during the process.
He hopes the expansion is finished by March.
Evangelist Franklin Graham prayed on a sidewalk outside the Pentagon Thursday after his invitation to a prayer service inside was withdrawn because of comments that insulted people of other religions. More>>


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The 11th annual Orchard Lake Fine Art Show will take place from July 26-28. The show has been voted in the top 100 art shows in the country for the last six years in a row by Sunshine Artist Magazine.
This year's show is located on Powers and Daly Roads, south of Maple and west of Orchard Lake Road. Plenty of free parking is available behind Beaumont Medical Center.
Event hours:Friday: 5 p.m. - 9 p.m.Saturday: 10 a.m. - 9 p.m.Sunday 10 a.m. - 5 p.m.
The cost is $5 with children 12 and under getting in free.
For more information visit www.HotWorks.org.
WHBQ-TV | Fox 13 485 S. Highland St.Memphis, TN 38111Main Station: (901) 320-1313Newsroom: (901) 320-1340


text: New York & Philly dj champions, Bobbito and Rich Medina form to make 'THE CONNECTION,' a double cd filled to the brim with Latin and Afro Classics. Released on R2 Records out of the UK, both Bobbito and Rich are embarking on a worldwide tour hitting a city near you. This Friday, 'The Connection' is landing in San Francisco in the form of Happy Feet; a annual party born in NYC dedicated to rhythm that runs through us. It's all going down at 330 Ritch, come down and say hi. If you don't live in the Bay Area or can't make it, you can capture the vibe with this special PODCAST available off the R2 Records website. Listen to it, feel it, support it and dance to it.


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James Carville
Alex Wong/Getty Images for Meet the Press
News about James Carville, including commentary and archival articles published in The New York Times.
Highlights from the Archives
A Clinton Friend's Role Sets Off Intense Criticism of CNN and a Re-examination
A CNN executive conceded that the channel should have more fully disclosed the past relationship between James Carville and Hillary Rodham Clinton.November 17, 2007 usNews
National Desk
From Campaign Trail to Celebrity Circuit
James Carville, largely by dint of energy and personality, has blended politics, entertainment and celebrity into a lucrative empire with a single product to sell: James Carville.April 18, 2004 moviesNews
National Desk
Clinton Ally Is Refusing To Be Quiet
A week after the White House and Congressional Democrats disavowed his ''war'' on Speaker Newt Gingrich, James Carville, President Clinton's former campaign strategist and chief outside defender, put forth a new battle cry today: he will not be muzzled.October 8, 1998 usNews
Cultural Desk
Two Overviews of '92: He Says, She Says, Etc.
Perhaps because the modern Presidential campaign has become so much a duel of imagery, sound bite and spin, the impression you get is that the people who manage these contests must be geniuses of storytelling.September 15, 1994 artsReview
Carville and Matalin Part Ways With CNN
The husband-and-wife, Democrat-and-Republican pair are two of CNN's best-known contributors. For years they co-hosted "Crossfire"; after it was canceled, they were regulars on "The Situation Room" and election night specials.
January 29, 2013, Tuesday
Maker's Mark Gets Political
Over on the Diner's Journal blog: Mary Matalin and James Carville are lending their odd-couple routine to a pursuit that many people probably find far more palatable than politics: bourbon drinking.
August 2, 2012, Thursday
Maker's Mark Gets Political
Mary Matalin and James Carville are lending their odd-couple routine to a pursuit that many people probably find far more palatable than politics: bourbon drinking.
August 2, 2012, Thursday
The Best Thing for the Democrats?
James Carville thinks a 5-4 ruling against the individual mandate would be great for the Democrats.
March 28, 2012, Wednesday
Sure, Obama Can Fire His Staff. So Should He?
If President Obama gets rid of his top aides, he would be judging them by exactly the criteria that he is asking the public to set aside.
September 17, 2011, Saturday
Heat Claims Ninth Win in Row
Dwyane Wade scored 32 points and the Heat cruised past the Hornets to win its ninth game in a row by double figures.
December 14, 2010, Tuesday
CNN's Political Couple
James Carville and Mary Matalin will soon be sparring about politics in public more often.
April 24, 2009, Friday
The Pundit Analyzing Obama? Some TV Upstart Named Rove
The bête noire of Democrats has turned pundit, and his old nemeses do not always know what to make of it.
May 12, 2008, Monday
This Bud's For You
Why does Barack Obama, raised by a single mother who was on food stamps, seem so forced when he mingles with the common folk?
May 4, 2008, Sunday
Yes, Carville Says, He Meant It
James Carville, a political adviser to the Clintons, said Monday that he stood by his comment on Good Friday in which he compared Gov. Bill Richardson of New Mexico to Judas for his endorsement of Senator Barack Obama. Though a Clinton campaign...
March 25, 2008, Tuesday
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Spruce alley along the ski slopes.Nov...
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Fotografia panorâmica por Ganin Alexandr Criado em 06:40, 20/02/2011 - Views
Spruce alley along the ski slopes.Novosibirsk
The World > Asia > Russia > Novosibirsk region
Novosibirsk, pr.Koptyga, Koptyg monumentum, Academgorodokhttp://ru.wikipedia.org/wiki/%D0%9A%D0%BE%D0...
Novosibirsk region is a part of Siberian federal district of Russian Federation. It's located in south-west Siberia and adjacent to the Republic of Kazakhstan and Russia's Altai region. Its administrative and economic center is the city of Novosibirsk.


text:
I've spoken to the central Louisiana weather watchers and the verdict is in: it was a delightful day!
Morning lows were slightly above normal. Winnfield was the cool spot with 47 degrees while Anacoco, Woodworth, and Fort Polk fell to 53. The daily average is 44 and the record is a hard freeze in 1951 at 21 degrees.
High temperatures ranged through the 60s, a full 8-15 degrees lower than Monday's highs. Natchez, Miss. was once again the cool spot with 63 degrees while Ville Platte and Bellwood hit 68. The long-term average is 68 and the record is 85 in 1988.
The pleasant weather pattern will hold for another day before changes begin Thursday.
Tom Konvicka


text:
Letters of Note published this great letter from Charles Bukowski to the founder of New York Quarterly, William Packard. I love everything about this letter, including the misspellings and the doodles. Bukowski offers these words on writing:
When everything works best it's not because you chose writing but because writing chose you. It's when you're mad with it, it's when it's stuffed in your ears, your nostrils, under your fingernails. It's when there's no hope but that.
Last night, I was thinking about this letter and about Bukowski, freezing in a tarpaper shack but still writing with a pencil stub in the margins of newspapers he found on the floor. I wondered if I had ever had such passion for writing. I remember writing a lot when I was younger, writing even when there were other, more interesting things to do, but I was never even close to a situation as rough as that.
But as we get older and more settled, as we take on a family or a job or a home (or, most likely, all three), the passions and obsessions that used to drive us get left behind, it seems. They leak out of us like air out of an old balloon. Then we wake up one day all flat and limp, and wonder what happened.
It's likely that never happened to Bukowski, though. The writing had infected him too deeply. I both envy him and I'm glad I'm not like him.
[via Don't try.]


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1079 Mainland Street
Vancouver, BC V6B5P9
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CAN$31 to CAN$50
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glowbal grill steaks and satay Details
Dining Style:
Casual Elegant
(604) 602-0835
Hours of Operation:
Mon - Thurs: 11:30am - 1:00am
Fri: 11:30am - 2:00am
Sat: 10:30am - 2:00am
Sun: 10:30am - 1:00am
Payment Options:
AMEX, Diners Club, MasterCard, Visa
International, Steak, Seafood
Dress Code:
Business Casual
Accepts Walk-Ins:
Additional Details:
Bar Dining, Bar/Lounge, Full Bar, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Weekend Brunch, Wheelchair Access, Wine
Available for corporate functions, weddings, and cocktail functions for full service or drop off. Please contact 604.685.4569 for further details.
Private Party Facilities:
glowbal grill steaks & satay bar is the perfect venue for your next function. Clients, friends or associates will experience a meal beyond all expectations. Book your next party at glowbal grill steaks & satay or AFTERglow Lounge.
Patio – 60 seated guests.
AFTERglow – (lounge located in glowbal grill)
40 seated guests
Group Set Menus available for lunch and dinner.
Private Party Contact:
Brent O'Connor (778) 980-4569
Getting there
Cross Street:
Nelson / Helmcken
Public Transit:
Yaletown Roundhouse Skytrain
Parking Details:
Street parking available.
Valet parking on weekends.
A word from glowbal grill steaks and satay
This room is a Vancouver icon, and its chameleon qualities are alive with energy day and night. From studious business lunches to early evening dinner, the room morphs and changes as the night wears on. You haven't been to Vancouver until you've been to Glowbal.
Foodspotting photos
See all photos >
Diner Reviews
. The meat of the short ribs was
tender and flavorful, the meat of the lamb shank was tender, but couldn't tell it was lamb. The food was good, but didn't stand out. The waitress was pleasant, but didn't bring any bread as we watched the tables around us get bread. This was noticed by the hostess and I believe the manager, but they did not react. For $40.00 per person, there are too many other restaurants in the area to choose from, to make this stand out. We have been to all the other Glowbal Restaurants and would go back to all but this one."
Dined on 8/8/2014
Service was very slow and was not
very presentable"
Dined on 8/2/2014
Came in for our 10th Anniversary
from Seattle. The manager welcomed us with a very nice glass of Prosecco and then suggested we try the Tomahawk rib eye since it was Tomahawk Thursday and it was almost half price. 50ozs of pure bliss. Cooked perfectly (go medium rare to medium and more towards medium, too rare makes it chewy). Tera Jean our server was excellent. Excellent food, service and ambience. Well done!"
Dined on 7/24/2014
We had booked our meal during what
turned out to be Happy Hour - an unexpected treat for us!"
Dined on 7/13/2014
awesome setting staff were
extremely accommodating!!"
Dined on 7/12/2014
It was my daughters 11th birthday
and she wanted to eat at Glowbal. We had tickets she did not know about for Queen/Adam Lambert so we needed a nice meal but fast service. Our food was there really fast that we ordered some bread after so we could nibble while we finished our wine. Then came the fabulous desert platter made just for our daughters celebration and it had a taste of all the fine deserts on it. They were all really good. I only ever order the Chocolate Bread Pudding because its to die for so this was great that I could taste more of their yummy treats. We ate and got out of their in plenty of time to walk to the show at the arena and surprise her. The staff at Glowbal were all so friendly & we had great service as usual"
Dined on 6/28/2014
We thoroughly enjoyed our
experience at Glowbal when we were there on the first Sunday of summer. The brunch feature was an ingenious "sample platter" customized by size to fit the number of diners. It included braised beef eggs benny, a lobster frittata, turtle-style waffles (a nice touch with the sugared pecans), greens and potatoes. At $17 a person, it was an absolute deal. The wait staff were attentive and engaging. I will be sure to return again this summer on a sunny day!"
Dined on 6/22/2014
We sat on the deck and that was
really nice. It felt very European so the ambience was good. The waitress was a trainee I believe, so not very with it. The manager fellow was very good. Although the meal was terrible. Two of us ordered the prime rib Sunday special, and it was not very special. It didn't even look like prime rib. My family and I have a lot of allergies and intolerances and they seemed to have screwed up the meals, mostly my husband's on Father's Day. We frequent all the Glowbal restaurants, Black and Blue, Italian Kitchen, Trattoria, Coast and have always enjoyed good service and delicious meals. This was not up to their standard."
Dined on 6/15/2014
Great food - even without a kids
breakfast menu, there were lots of options and some "please put it on the side" that made the meal tasty for kids and adults alike."
Dined on 6/15/2014
Oh boy, baaaaaaaaaaaad service.
Saturday afternoon and the patio was full. I had made a reservation in advance of arrival. We were seated inside and completely forgotten about. Scott was MIA throughout the meal. I tried to have a conversation with a manager about it who quickly dismissed me - "he has a full section on the patio". No apologies. They even had two managers/supervisors during our visit that seemed more interested in joking around with the bar/kitchen staff than helping out."
Dined on 6/7/2014
Lobster mashed potatoes were dry
and tasteless. Specialty cocktails were overpriced for a glass of ice."
Dined on 6/5/2014
Just okay for dinner with a
child...it's more of an adult scene even on a Sunday afternoon."
Dined on 6/1/2014
Everything we ordered was
fabulous. The service was great. The reccomendations were great as well. Always a great experience."
Dined on 5/30/2014
We come to your restaurant a lot
because we love it so much. The service is fantastic. The young gentleman that seats everyone is so wonderful and so friendly and so very accommodating to one's needs. He did his very best to get us the table we wanted. He was excellent. Our waiter Scotty was really helpful, He knew the menu well and took the extra time to explain the menu to us. The food is excellent the service is excellent, your staff is excellent and we will be back!"
Dined on 5/30/2014
Had a great dinning experience
ever time I have been to Glowbal friendly staff, attentive and will cater to special dinning needs. Menu has lots of variety, special nights half price wine . Great outdoor venue with lots of tables, well covered for nights that aren't so nice."
Dined on 5/27/2014
It's good food and everything but
if you're a table of 2, you're always given tight seats with limited table space."
Dined on 5/18/2014
After using Open Table to reserve
ahead, very disappointed with table given. Management did amend when requested but not a good first impression. Food brought to table was tasty but cold. Found service basic and felt we were being hustled along as a 6:45 table booking. With all the exciting food in Vancouver, will not return here."
Dined on 5/17/2014
I've been here for dinners, late
nights and now brunch with the kids! Food, service was great during brunch."
Dined on 5/11/2014
Came here for brunch with my
family. The food was great, with some interesting options. The floor manager/host was a bit off-putting... but the serving staff was fantastic. Very attentive and helpful, even with accommodating my picky children. So it was great for my family - but I wouldn't call it a family restaurant. It would be great for groups or couples too... I suspect that is more the target audience."
Dined on 5/11/2014
This used to be my favorite
restaurant and thought it would be a bullet proof option for a Mother's Day brunch. The wait staff all complained that they were tired as had been working late shifts and they looked it - clumsy, wrinkled uniforms, chipped nail polish. The restaurant itself was grubby and the food was cold and tasteless. My lobster benny was mostly crab that tasted like it came from a can. Not what I expect from a Glowbal restaurant and I was sorry I brought my Mom there. Maybe they should stick with dinner if they can't get it together for brunch. "
Dined on 5/11/2014
This is by far my favorite staple
in Yaletown; food is always good and the service outstanding."
Dined on 5/8/2014
I have been frequenting Glowbal
since it first opened and on Friday I was disappointed in a number of things: 1. The music was so loud we couldn't hold a conversation. 2. We had to wait for a long time for our food. 3. We were at a table with very little space to get in or out. 4. Coffee was luke warm. It saddens me to say that I won't go back for a very long time."
Dined on 4/18/2014
We love this restaurant when it is
possible to sit outside. Brunches are excellent. Dining inside for dinner is a bit too noisy due to the younger Yaletown crowd. However, if you like a great "buzz", this is the place. Not recommended for people that want to carry on a peaceful conversation during dinner."
Dined on 4/13/2014
Russell my waiter always treats me
as a special guest. He is invaluable to myself, staff and friends"
Dined on 4/9/2014
Sorry no recomendation, the food
was okay not something special but the service was poor, needed so gravy or au juis for my yorkshire and had to get up and find someone to ask for it, my date needed some salt and finally the server came by and then forgot to bring it so I had to again get up and go find another person and ask again. Very disappointed and I am sure that is why I say the meal was okay. Sorry would not recommend this restaurant to anyone."
Dined on 3/30/2014
Took my boyfriend out for his
birthday here this past weekend an it was awesome! Delicious food, great service, great mood. Really enjoyed it! Would definitely go back!"
Dined on 3/30/2014
We got a gift card for the Glowbal
group and my daughter chose this restaurant. The food was excellent and the service was great. They had reasonable priced drinks and more expensive ones if you want. It was very noisy and the space between tables was very tight. We liked the table we were given because it was in the corner. I don't know if I would want to sit anywhere else because there is no privacy and the noise level made it pretty tough to hear each other."
Dined on 3/28/2014
We had made a reservation for
lunch. Upon arrival, we had to wait for an extra 12-15 minutes. The food was decent, but it was rather slow in coming. All in all, we had to dash out, because we were pressed for time and we were disappointed with the slow service."
Dined on 3/28/2014
Overall, I've always liked
Glowbal. Unfortunately, we had a hair in our calamari and the restaurant did not take it off our bill. That was sad to us. However, the rest of the food was very nice. We did bring kids with us and that probably wasn't the best fit but they liked their food."
Dined on 3/21/2014
It's not fine dining. The Cactus
Club nearby is a better choice for similar quality food, and less noise"
Dined on 3/20/2014
I ordered the the braised beef
with pasta. I thought it was the same dish at the Italian kitchen. Boy was I wrong. The braised beef was dry and tasteless. Also, we ordered the mozzarella cheese balls. The server dropped off the cheese balls to our table but did not inform us of the types of sauces on the plate. It turned out one of the sauces was peanut based and my daughter has an allergy to peanuts. There was no mention or description of the sauces that came with the mozzarella cheese balls. When I complained to our waitress, she apologized and said that the server must have forgot to inform us of the sauces. Nothing else was done. The food and quality of service at this restaurant has gone down hill from 10 years ago."
Dined on 3/14/2014
The table we were given felt like
an afterthought! It was clearly added in to an already overcrowded spot just to make room for more people. My boyfriend and I are both really tall and were not comfortable at the half moon shaped tables. The food was good but the waiter brought out the wrong food for my boyfriend so we had to wait for the right dish to be brought to our table. Overall it was an okay experience but it was a little to noisy with a big group very intoxicated people sitting directly behind us."
Dined on 3/8/2014
We sat at a table that looked
directly at the open kitchen and a see through meat fridge. My steak came out warm instead of hot, and the same with my coffee. The Brussel sprouts were overdone but at least the rib eye and mashed potatoes were quite tasty. Not a place to go for a romantic meal."
Dined on 3/5/2014
Courteous hostess, prompt greeting
upon arrival. Our server Glen was excellent. He checked in on us at appropriate times and served the food in a timely manner. Food was delicious as always! Chose Glowbal Grill for their mushroom risotto!! Will be coming back for brunch and lunch soon!!"
Dined on 3/4/2014
Popped in for lunch and it was
wonderful! Fantastic wait staff and always reliable for great food!"
Dined on 2/25/2014
My husband and I went for our
Valentines Day dinner on Saturday night. We initially asked for the patio but it was freezing that night so we changed it to the bar. The manager was very accommodating and ensured that we were happy with out new arrangement. The bartender and waiter were excellent and super attentive! Great experience! Food and drinks were amazing! Definitely will be returning."
Dined on 2/15/2014
For an upscale restaurant, the
food was very disappointed. It lacks taste and appeal to make it memorable. The restaurant tables were very closed to each other. Rubbing elbow with other guests took away any romantic ambiance. However, service was excellent. Overall, very disappointing experience."
Dined on 2/15/2014
My husband and I visited Glowbal
in Yaletown Feb 16/14, thanks to a gift certificate we received. We had a lovely and very filling brunch -- eggs bennie with generous portions of pan-fried potatoes, salad and fruit. The perfectly cooked eggs with a nice coating of holandaise, and large slices of pineapple, cantaloupe, watermelon were my favourites. I found the potatoes slightly dry, as if they had set under the warmer for a bit too long, but still very edible. Excellent service. We were given the option to sit outside on the patio with heaters but found it a bit cold so opted for an inside table (the music was a bit loud for our taste). The meals, combined with the free mimosa taster and warm doughnut holes, were very large so come hungry."
Dined on 2/15/2014
My boyfriend & I ate at here for
Valentine's day. We were offered a seat immediately regardless of our reservation, which was nice & surprising because it was busy. We were, however, brought to a very awkward table facing the wall/kitchen, even though there were other tables/booths free for 2. The food took a little while, but we were patient because we knew it was busy due to the occasion. We had the satay platter to start, which we recommend if you have a hard time deciding between the satay skewers. It was good variety & decent flavours. For mains, we had the braised short ribs and lamb shank. Both lacked flavour and was a bit messy in terms of presentation. We may come back again to try other entrees, hoping it will be better next time."
Dined on 2/14/2014
Overall, the food was fantastic
and our service was excellent! We had the satay platter to start. It had a little of everything on the satay menu and was delicious! I only wish there was two pieces of everything to make sharing this dish easier! For the main course we had the lamb shank with mushroom risotto and the strip loin done medium rare with cheese mashed potatoes and Brussels sprouts. the main courses were great! For dessert we tried the creme brûlée which was really good also! Overall, especially with the pressure of having a great service on valentines day, our experience here was really good and we would love to come back again!"
Dined on 2/14/2014
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Views: 390
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Added Feb 24, 2013
by Linda74Sews
Livonia, Michiga...
Burda theater dress made in a cotton blend medium weight ponte knit in a tealish green color. I modified the dress a bit by shortening both the sleeves and hem length. The dress is fully lined with an invisible zipper closure and an added vent at the back skirt.
Mar 17, 2013, 07.56 AMby cathysews
Mar 19, 2013, 11.41 AMby Linda74Sews
Thank you.
Feb 26, 2013, 08.21 AMby ladafl
Very nice dress, lovely color
Feb 26, 2013, 04.10 AMby baum
I like your version better too. Very nice!
Feb 25, 2013, 05.22 PMby Mrs. Brunner
Look perfect both shape and color.
Feb 25, 2013, 04.58 PMby carlamari1
I so like you version much better than the visual from Burda. Yours is much more modern and the ponte knit looks fantastic with this pattern. a bit of inspiration for me – thank you!
Feb 25, 2013, 03.24 PMby Zsuzso
Very pretty. I like your version better too. Nice job.
Feb 24, 2013, 05.12 PMby liliv-1
Very beautiful color
Feb 24, 2013, 10.18 PMby Linda74Sews
thank you
Feb 24, 2013, 05.09 PMby step-van-b
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Lovely dress, I much prefer.your version.x
I do too. Thank you.
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Very elegant and well made dress!
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text:
These diary entries were collected from Test Subject 174-F. They are to remain entirely confidential.
Hello! I suppose I should start off this diary with an introduction. My name's Brad, and I LOVE baseball! I feel so lucky to be a baseball fan at this point in history. Thanks to the Internet, fans like me have unprecedented access to players and teams. Reporters can tweet analysis, quotes from players, photos ... you name it, Diary! You name it! Just kidding, you cannot name it because you are a diary. Haha!
But I'm getting ahead of myself. Recently, I answered a call for participants in a behavioral study that's being conducted by Harvard. They've asked me to spend 10 days in this room with nothing but a strictly firewalled computer terminal. All I'll have access to is a Twitter feed of Spring Training tweets that are posted by official Major League Baseball accounts, and the stories they link to.
And boy howdy, that's fine by me! I love Spring Training -- it means that baseball is just right around the corner! By the time this experiment is over, I ought to know everything there is to know about baseball. Can't wait!
Later gator!
- Brad
We're off to the races! Reporters from all over the land are reporting the scuttlebutt from Florida and Arizona. The Phillies tweeted this today:
Check out photos from today's #SpringTraining workout ... http://atmlb.com/A7K8C4
They took all kinds of pictures! Here's one:
Ty Wigginton stretches for a ground ball during Spring Training workouts Wednesday in Clearwater.
Ha! Good ol' Tyminator! These photographers sure are a thorough bunch, I guess. I don't find it terribly interesting that Ty Wigginton fielded a grounder, but I'm sure some folks out there think it's neat!
Later gator!
- Brad
Aoki addresses reporters after today's workout.
Hmm. I'm not really sure why they posted this photo. Like, I can't imagine Aoki actually saying anything interesting about a workout to begin with. And I don't really see how a photograph of an interview benefits anybody.
What's better: listening to a boring Q&A session, or viewing a boring photo of a boring Q&A session, so at least you don't have to listen to the boring Q&A session?
Minestrone seemed to be the more popular selection today. That is what I went with.
I didn't know they had soup at Spring Training! What a world! I wonder which soup I have no personal investment in was chosen by the reporter I also have no investment in at a facility I am not currently at so therefore it is not particularly valuable information! Oh wow! Minestrone soup! I'd better go add that to baseball-reporter-soup-decisions.txt!
Goodness. I don't mean to be snarky, Diary. This isn't like me at all. I just wish reporting would be a little more substantial. Maybe things will get better as Spring Training goes on.
When you see this @DHuddy41 interview on @espn this season, you'll never know he was wearing shorts & flip flops http://pic.twitter.com/9WkKvoPt
I'm not going to know he's wearing shorts and flip-flops? I guess this means that by then I'll forget this tweet ever existed, then? THANK GOD.
#YuMania continues with the media circus as @faridyu walks by. #SpringTraining #Rangers pic.twitter.com/xoOLCtPs
A circus, everyone! People gather from all across the land to behold the exotic spectacle of A Dozen Meandering People, Player Walking Around In Distant Background, Completely Obscured Subject Of Photograph and Photographer Who Thinks This Will Be A Neat Photo!
I wonder whether they'll let me end the experiment early. I don't like what this is doing to me. I'm beginning to hate baseball.
Today's #WhiteSox Photo of the Day! http://twitpic.com/8nslps
The photo of the day! THE PHOTO OF THE DAY, EVERYONE. This photographer followed the White Sox for the entire day and the best, most exciting thing that happened was f***ing Dan Pasqua sitting on a trainer's bench. I remember when the White Sox had Frank Thomas and Bo Jackson and Michael Jordan and were really awesome and exciting. Now it's just, "Brent Morel grounds to second over and over for 162 cloudy days and then The King of Queens is on." What a horrible --
-- wait one moment, Diary. Something shook the building a little. I'm hearing things from outside the room. An alarm or something.
I'm scared. I looked through the little window on my door. People are running through the siren-lit hallways. Everyone's yelling about something.
I pounded on the door in the hope that one of the frantic passersby would let me out. Finally, someone stopped.
"I'm from geology," he said. "I don't have the keys for the behaviorial studies department. I'll find Dr. Richmond and tell him you're in here. I'm sorry!"
As he turned to leave, I pounded on the door again and asked him what was happening.
"There's ... I don't know, young man. The magnetic properties of the Earth are shifting. It just started happening. No one knows why. Everything's going ... sideways. I don't know. I'll find help."
I don't know what to do. I'm scared. Sitting now, and I can feel the ground tilting. Or am I sensing something that isn't there? Is this part of the experiment? Are they screwing with me?
Will update tomorrow.
I sat in the corner, back to the wall. The computer station, you see, it's on this wheeled cart. If it didn't roll across the room, then surely gravity was not shifting. Surely, it was all in my head.
I stared at it for hours. It didn't move, and I began to feel waves of relief. And I kept staring.
The desk began to float away from the wall. Faster. Faster, and then it hit the opposite wall, and the sharp crash of metal and plastic against the cinder blocks produced the loudest noise I had heard in a week. I stared a little longer, and was startled a second time when I found myself sobbing, violently. I had not wept in years.
I am confused, horrified. How is this possible? How can the gravity of the planet suddenly shift like this? It seems absolutely ludicrous. Impossible.
I am still suspicious. I can't see what is happening outside. Tomorrow, when the next wave of Spring Training tweets are sent to my station, I will know for sure.
If the photos they tweet are sideways, I will know for sure.
Look who's at camp! Check out Philip Humber as he readies to throw to Chris Sale (not pictured) #WhiteSox
#Royals manager Ned Yost taping a segment with Joel Goldberg for FOX Sports Kansas City. pic.twitter.com/L3qbuCNP
Bubba Startling in the batting cage. Video coming a little later. #Royals http://pic.twitter.com/BVmXfKzg
Haha, "Bubba Startling." p.s. AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAGHGHGHGHGGH
MLBPA is in Surprise to shoot head scans for future video games like MLB2K13, etc. @teaparty61 is first victim. http://pic.twitter.com/ayp5SuD9
This study, the purpose of which was to determine a person's susceptibility to believe in implausible phenomena in isolation, was terminated after test subject 174-F, identified within the diaries as "Brad," was found a half-mile away from the research facility.
After Day 7, Brad ceased to provide diary entries. At some point during Day 8, Brad scrawled a number of notes on the walls, such as "SIDEWAYS," and "PAUL GIAMATTI WAS RIGHT," before escaping through an air duct. He was found in a wooded area, holding a tree for dear life, and shrieking, "No more tweets, no more tweets," until subdued.
The "Spring Training tweets" element of the study was meant only as a means of misdirection. We certainly did not anticipate that baseball teams would start tweeting sideways photos because seriously, it isn't hard at all to a) take a right-side-up photo, or b) rotate a photo. Seriously, come on, y'all.
It was not our intention to place a test subject under undue duress or agony. However, we will be submitting the results of this test to the ethics board.
- Richmond
We hereby find that to force someone to read banal Spring Training tweets and view meaningless photos is grossly unethical, and order that such a study shall never again be performed at this university.
We also intend to work with the behavioral studies department to issue a public press release warning against the psychological dangers associated with such tweets, and advise the public to not, under any circumstances, follow official baseball team accounts during Spring Training, unless 400 million billion photos of Gavin Floyd doing stretches is your idea of a good time.


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Nylabone has a chew for just about every dog. From traditional plastic chews to a wide variety of healthy, edible chews, Nylabone has specific chew products designed to meet the varying chewing needs of almost every dog, no matter what size, breed, age or type of chewer the dog might be Nylabone's products promote good canine dental hygiene, enhance overall mental fitness, encourage positive behavior, provide comfortable shelter, and allow for safe, pleasant travel. All Nylabone products are sold with a consumer satisfaction guarantee, which is found on every package. Complete and total customer satisfaction has always been our goal. With a decades-long reputation for quality, pet owners can count on Nylabone to care for their dogs and other pets.
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Nylabone Nutri Dent Edible Dental Chews Small Extra Fresh 50 Chews
Nylabone Nutri Dent Edible Dental Chews Mini are a great-tasting, gluten-free formula made of natural ingredients with no plastic, no added sugar or salt and no artificial color. NutriDent's patented design helps control plaque and tartar while freshening breath. These delicious chews are unique: the 360 degree cleaning, tartar-controlling action of the revolutionary Nutri Dent shape. Nutri-Dent Edible Dental Chews are natural and nutritious with omega fatty acids, vitamins & minerals. They are completely edible and as digestible as super-premium dog food, with chlorophyll, parsley and eucalyptus for extra freshening.
How long will an Edible Chew last?Edibles are "treat" bones. They are meant to be consumed, and are therefore not long lasting chews. Their "lifespan" depends on how determined a chewer your dog is. Edible chews have a shelf life of over five years.
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How many Edible Chews can I give my dog per day?This depends upon the dog's age, weight and activity level. These chews are not recommended for puppies younger than 6 months old. Please check with your veterinarian as to your dog's daily caloric intake and the proper time to introduce Edible chews into your puppy's diet.
Is Rawhide safe for my dog? One of the major medical schools in the US conducted a laboratory test to answer this question. The results showed that in groups of test dogs, even in those fed rawhide three times a day, there were no ill effects. Although choking or intestinal obstruction with rawhide could potentially occur, it is quite rare, and common-sense prevention measures should be taken.
Make sure you select the appropriate size for your dog. It is important that the chew is large enough and thick enough that your dog cannot easily chew off and swallow a large piece or swallow the whole chew. When the chew has been enjoyed down to a small portion, they recommend that you remove the remains. Rawhide that requires more than 5 days to chew should be discarded.
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Rental Home Description
Vacation or Furnished Long Term Rental. The perfect hideaway! This Ranch style home with antique style furnishings is hidden away at the edge of Grafton village. Wooded trails at your door to hike, snowshoe or snowmobile. Big cozy fireplace to curl up by; country kitchen with a touch of the past, dining area/living room opens to covered porch and view of the pond; family room with TV; two inviting bedrooms and a full bath complete this home. Fully furnished home is also available for long term rental.
Rental Home Details
$1,900 Rent
2 Bedrooms
1 Full Bathrooms
Rental Home Features
- Property Type: Rental; Single Family Detached
- Additional Areas: Bedroom; Bedroom; Full Bath