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tag:blogger.com,1999:blog-15120836118742796302014-09-02T15:39:37.045-07:00Ken Albala's Food RantKen Albalahttp://firstname.lastname@example.com:blogger.com,1999:blog-1512083611874279630.post-33255015402368947682014-08-28T09:48:00.001-07:002014-08-28T09:48:38.144-07:00Melanzane sulla Microonda

If you know me, you will know that I shy away from most modern mechanical devices, in the kitchen at least. I think they almost always sacrifice flavor for speed. Short cuts, just as in walking, prevent you from savoring the process of cooking, which is arguably the best part of the entire gastronomic experience. I think the analogy applies to most things in life that are good. Why would you want to rush through them?

This is the exception that proves the rule, because I do believe it actually tastes better in the microwave. A conventional oven seems to make it tough and dry if cooked too long. Grilling likewise, though nothing to scoff at. But I offer you Eggplant in the Microwave.

Peel one medium eggplant and slice it into very thin rounds. Drizzle a little olive oil in the bottom of a clay casserole, sprinkle a little salt and oregano and arrange the slices overlapping a bit. Drizzle more oil, salt and oregano on top. Microwave for 20 minutes. If you like it mushy, cover the casserole. Plastic wrap is ok. This was cooked uncovered, which leaves them a little firmer and slightly chewy. If you are feeling extravagant, add some tomato sauce and mozzarella too and reheat. Or sprinkle some buttered breadcrumbs on top. Or for another flavor profile entirely some za'atar and pomegranate syrup. It even, I promise you, works with soy and sesame oil. Eggplant is sort of like the blank canvas of the vegetable world, adapting so easily to any set of flavors. And if you just happen to be in a hurry, this is a quickie, but really good.Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-58842460421421644962014-08-04T13:24:00.000-07:002014-08-04T13:24:00.224-07:00Roskas

I have been thinking lately about the way our memory distorts the past, leaving out some details, highlighting others in odd ways. I suppose this process is meant to protect us from negative experiences and maximize the positive. But it can't be that simple. Sometimes there are things we desperately want to remember but just can't. And conversely there are things we recall for no good reason. Case in point I was in Mendocino yesterday and remembered a completely mediocre meal I had over 15 years ago in a restaurant as we passed it.

Sensory stimuli are recorded in our memory the same way and with the same capricious results. I have vivid olfactory hallucinations, I guess you'd call them, that occur randomly. But for the life of me, I can't remember what these are supposed to taste like. They're roskas. A kind of sweet eggy roll, sort of like challah. My grandmother Julia made these, and I haven't had them since 1977, probably earlier. I know the word, and you can even find recipes, mostly Hispanic, which makes sense. She was Sephardic.

This recipe is in her hand. My sister and I baked them as best we could a few weeks ago in London. I have no qualms about lack of measurements or precise directions. I prefer it in fact. I know how to make bread, so it was no big deal. But when they came out, I have to say, I not only have no recollection of what they were supposed to taste like, but they were fairly unspectacular. I thought the story would be about recovering a long lost recipe, that tasted exactly as it did when I was 13. We may very well have pulled it off to perfection, but the truth is, I can't remember. If there were only a way to record taste the way you can words. Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-72983805656425417132014-07-22T22:03:00.002-07:002014-07-22T22:03:17.016-07:00Pickled Grapes

Finally! This has been an ongoing battle for over a dozen years, which heretofore I have been losing. Every year I see these tiny lovely champagne table grapes dangling way above the rooftop, maybe 20 feet beyond the trellis, taunting me from their lofty vine supports. Then the birds get them all. I've taste a few, but they're impossible to pick. But not after an ample dose of gin and a little pluck. Somehow I scrambled up and just picked them. Maybe 5 pounds, on one vine, which isn't so bad. Scratched a bit. I ate a lot.

But how can I possibly resist messing with them now? So these are pickled. NOT in vinegar, nor a quick refrigerator marinade. They are in brine. I know this exists out there in the world, though I was very hard pressed to find out anything about it. So I am winging it, as usual. Just lovely sweet little grapes in brine. We wait and see what happens. I am VERY excited. Ken Albalahttp://firstname.lastname@example.com:blogger.com,1999:blog-1512083611874279630.post-75149874868274454782014-07-07T16:29:00.001-07:002014-07-07T16:29:10.859-07:00Bull Whip Kelp Pickles

I was cavorting in a kayak yesterday in the Monterey Bay and happened to drift into raft of kindly otters, one of whom was generous enough to offer me a 7 foot length of bullwhip kelp. I thanked him profusely, complimented him on his finely kempt coat and promised I would put the estimable sea vegetable to the best possible use. I have eaten exquisite pickled kelp before, but I admit, I have never made it. I have serious doubts that it could be fermented, so I made a sweet vinegar pickle, much like the one I tasted years ago. Soaked a bit then sliced in rounds and spears. They are rather fetching. I will let you know how they fare after a week or two, but I suspect a little salty, a little sweet, a little sour, a little spicy and a whole lot of fishy sea krauty crunch. Can there possibly be a superior confluence of flavors to tickle the taste buds? Ken Albalahttp://firstname.lastname@example.com:blogger.com,1999:blog-1512083611874279630.post-3334635219543721302014-06-03T16:56:00.001-07:002014-06-03T16:56:14.847-07:00Number 21 Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-37869363842153636532014-05-29T15:45:00.003-07:002014-05-29T15:45:28.782-07:00Olfactigation

In 2025 the streets of New York City had become so deplorably crowded that the city planners had decided to implement new technologies designed to drastically reduce motorized traffic. Their goals were twofold, both to minimize carbon emissions and to force people to walk rather than rely on cars, cabs and busses. This would both clear the streets and complement the mayor's new fitness initiatives. <o:p></o:p>

The largest obstacles, as they envisioned them, were how the sidewalks could handle the added foot traffic, how they could keep pedestrians moving quickly to their destinations and how a navigation device could be employed for people who had increasingly forgotten how to get around on foot. They decided that using a GPS device on a phone would be inexpensive and easy, but ultimately would cause people to bump into each other, or worse, wander into traffic while their heads were staring at their phones. Spoken directions would only be worse since there would be a cacaphony of voices in the street, leading to confusion. In fact they ruled out most current electronic technologies, all of which depend on an inadequate interface. Think of the absurdity of a complex brain communicating through a keyboard invented in the 19th century. They wanted something much more primal, tapping into the instinctual drives of the human brain, the hard-wired tracking instinct. They decided to rely on smell. <o:p></o:p>

The device, called the Olfactigation Module, was pretty simple: two small jets were positioned on each forearm, about the size of a wrist watch. A global mapping system gathered information based on current location and desired destination. It then set a clear and rational path and guided each individual by means of a very precisely coded smell. A thin stream of colored gas basically set a lane for each individual to follow. Each person had a particular smell engineered to communicate directly to their neural cortex, unique to that individual. No two smells were alike. Essentially each person just walked, stayed in lane and followed their nose. <o:p></o:p>

The complexity of the system was that no one would even have to worry about bumping into others, or even wait for traffic lights. Those would be abolished. The city, being sanitized of car fumes, now became the perfect spot for a smell-based navigation system. Even smoking was banned outright. The system would direct each person, setting the pace, direction, marking the turns clearly. The gas dissipated a second after each person walked past it, so there was little possibility of aromatic overload or pheromone confusion. The really brilliant part was that you were directed not to a street address, but an exact spot within a couple of inches. Every single space in the city was given a precisely mapped point. So you could end up at the cracker aisle in a particular grocery store, in your dentist's chair for an appointment, then back at your desk without every thinking about where you were going. Without every worrying about bumping into anyone on the way somewhere. <o:p></o:p>

The system also recorded the whereabouts of everyone in the city, so you could find out, for example, that the person you planned to meet is six blocks away and will arrive in precisely 10 minutes. Eventually they also realized that there are slower and faster people, so they designed different lanes, and even some very fast lanes so people could run wherever they liked. No one had to worry about traffic and eventually the street surfaces were one by one closed to cars and became wide pedestrian lanes. Of course people sometimes needed to go across town, so the Olfactigation system led them onto the subway lines, which were now free as well as part of the system, so you never had to worry about how to get anywhere, your own individual navigatrix would lead your every step, right onto the subway car, planning any switches and taking you right your destination. People really loved it. <o:p></o:p>

The only real trouble were a group of people who came to be called "flaneurs" - those who really don't know where they want to go, and prefer to wander, intentionally bumping into people, or even meeting people they don't know. They started in the park where there was open space and lanes were harder to control. They defied the Mayor's directives by shutting off their spray modules, smelling things they weren't supposed to and dropping into little grocery stores where the scent of spices was so thick that the navigation system was thrown off. Kaluystan's Spice shop was a regular haunt. People were known to walk aimlessly from the upper west side, into Zabar's or Fairway to smell cheese, and then trek all the way past Korea Town to smell kimchi, then past what used to be Balducci's in the village, down to China Town, where the scents were irresistible, funky, rotting, fishy. Any place like this wrought havoc on the system and had people walking in circles. That's exactly what the flaneurs wanted. <o:p></o:p>

Interestingly, the movement grew so popular that there were pushers on the street hawking spice bags, which people would hold up to their noses so they could take time to wander. There were radical flaneurs who lit piles of myrrh or swung incense burners and chanted in the streets. This threw off all the pedestrians, who were suddenly impossible to track, ended up in little crowded barbershops by mistake, or found themselves discovering little restaurants they never knew existed. Within a few years, the city had on its hands a full blown revolution in smell. Work came to a virtual standstill since no one could remember how to get to work. And the city once again stunk to high heaven. But no one was smelling their own track, they were following other people. Many even tossed away the underarm deodorant the city had made mandatory. <o:p></o:p>

Eventually, a giant cloud of body aroma hovered over the city and then slowly but surely, they let back the buses. Then the cabs. Then people started smoking in the streets again. The street vendors returned with their dirty water hot dogs and candied peanuts. The shawarma could be smelled a block away. So could the stale urine seeping up from the subway grates. The city in all its glorious stench had returned. <o:p></o:p>
Ken Albalahttp://firstname.lastname@example.com:blogger.com,1999:blog-1512083611874279630.post-60348144732826492702014-05-28T11:14:00.000-07:002014-05-28T11:14:09.936-07:00Why Blog? I realized this morning that I have been writing this blog for 8 years. That went quickly! It started as a place to randomly rant, then morphed into a think pad for two cookbooks (The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.) All the material that went in those was taken down of course. I'm not sure what it is now, but there are still some things about blogging that perplex me.

First I wonder how and why most of the traffic gets to me. Is it completely random? If you google beef bungs, my image comes up first. A dubious distinction, I know! I also just noticed it's listed in the Oxford Encyclopedia of Food and Drink in America. (OK Andy Smith is a friend). Then I spotted it being discussed recently in this article I was reading: http://www.historicalcookingproject.com/2014/04/regarding-state-of-scholarly-food.html

There's really no reason for me to write any more, apart from fun. I've never put ads on it or monetized it. Sometimes I direct traffic here via facebook, but I'm wondering why, if I could just post directly to face book? The part that baffles me though, is people almost never leave comments, which is fine. But there is actually a ton of traffic. About 200-300 hits every day. And then last Monday, for reasons I can't explain, 600 people stopped by, even though I was away and posted nothing. Most visitors come via google.

Maybe I should be doing something more with this?? If you have an opinion one way or another, please do let me know. I get no feedback here. Should it be more scholarly? Should I focus on historic cooking? It does seem a bit scattered now. I literally write whatever pops into my head, as the last post bears witness. Any and all opinions are welcome. Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-17795134819493938512014-05-05T13:04:00.001-07:002014-05-05T13:04:51.313-07:00The Food History Reader: Primary Sources

Here's #20. It was a really long slog, especially given all the copyright issues. Some great selections had to go, but in the end I really like it. Will be great to use in class!Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-39276980701782461492014-04-26T08:33:00.002-07:002014-04-26T08:33:47.679-07:00Sixteenth Century Crespe

You are looking at the surface of a 16th century crespe. More like a funnel cake than a modern crepe, and I would not have believed the recipe had I not cooked it. A pound of butter clarified, then a batter of egg whites, white wine and cake flour. Drizzled into the fat through a funnel. Sprinkled with cinnamon and sugar. They are indeed crisp!

I made these last night for our annual history bash for graduating seniors. In fact everything I made came from the Livre fort excellent de cuysine, which I translated with Tim Tomasik, and just arrived in print the other day. I also made a frumenty (cooked wheat berries), a hochepot of chicken, prunes, dates, currants and spices, a magnificent sole pie which seems to have been the hit, a slowly braised rabbit cooked in a clay pipkin, which I thought was fabulous, and a spinach dariole which fascinatingly was made with cooked spinach, bread crumbs, egg yolks (no whites) and rosewater.Once again it all proves my theory that you must trust historic cookbooks and not mess with them. Actually if it weren't such a big crowd I would have cooked it all in the hearth. But I DID get to use my new oven!!

Here's the book: http://www.amazon.com/The-Most-Excellent-Book-Cookery/dp/190301896X/ref=sr_1_1?ie=UTF8&qid=1398526119&sr=8-1&keywords=Livre+fort+excellent+de+cuysine Ken Albalahttp://firstname.lastname@example.com:blogger.com,1999:blog-1512083611874279630.post-44063924554958195502014-04-20T17:51:00.003-07:002014-05-30T10:03:55.910-07:00Stuff I Thought I Would NOT Like

You know I like to make everything myself. But sometimes you just end up buying stuff, or even having it sent to you. None of this did I expect to like. In fact the pickles, NOT lactofermented I thought I would hate. But they are unbelievably tasty. Sweet, sour, spicy and really crunchy. Addictive. The wasabi tempura nori crackers are like crack. I've never tasted anything like it. Forget any snack food you ever thought you couldn't resist. They should sell this stuff in big bags. And this weird funky fish sauce, smells like XXXX with an oak finish. What the hell? It was 27 bucks on amazon, and a drizzle into a cooked dish is insane. Aged in bourbon barrels. It's magic. I'm going to make chili crabs in a few minutes, with shallot, cilantro, chili and a glug of this stuff. I think I will probably faint. And YES, I have nibbling on all three today!

Ken Albalahttp://firstname.lastname@example.com:blogger.com,1999:blog-1512083611874279630.post-61427497068007178292014-04-15T18:10:00.000-07:002014-04-15T18:10:41.604-07:00şalgam suyu

I will readily admit, when I become obsessed with something, I can think of little else. This enchanting drink (yes) I had never heard of until I was told to ask for it at a Turkish Restaurant in NY last week. Imagine something sort of like pickle juice: salty, sour, spicy, deeply vegetal, the lactobomb! Criswell predicts it will replace kombucha for hipsters. There are no directions online in English, but I figured out pretty much how to do it from a Turkish video. It is also a yeast ferment, so I'm thinking it contains a little alcohol too. The key is to tie up in a little muslin bag some stale sourdough bread, some dried chickpeas and some bulghur wheat. Then add black carrots, if you can find them, or orange. Some beets gave these batches color. Also turnip. And salt. A touch of raw sugar. Then some green chilies, I used serranos. In one jar I put fennel and ginger for kicks. It's actually not done, it should take 2 weeks, but I opened the jar on the left, which sent up violent bubbles and tasted it, and WOW, it is already magnificent. A fermented cold borscht in a way. I have read that it is traditional to drink with some raki on the side. So THAT is what I'm doing right now. Well pastis, but close enough. Now I think the experiments will commence. Why not parsnip, the finest root on earth? Ken Albalahttp://firstname.lastname@example.com:blogger.com,1999:blog-1512083611874279630.post-7159122362523879662014-04-07T08:48:00.001-07:002014-04-07T08:48:10.217-07:00A Fun Radio Interview in Melbourne http://upclose.unimelb.edu.au/episode/293-fare-enough-concocting-aura-authenticity-traditional-food-products Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-90109970280076384232014-03-19T08:19:00.002-07:002014-03-19T08:19:35.313-07:00Jaffles

This curious flying saucer shaped pie has been familiar to me all my life, but by the name Jaffle, it is entirely new. This is but one of many diverting things I learned in Australia last week. Moreover, they are not filled with ham and cheese, but rather baked beans or spaghetti from a can. The idea is so vile I love it. There are also pies everywhere, meat pies, sold in the 7-11, which are also everywhere. And to make sure it's completely ruined, they dump it into pea soup, for a pie floater. Sounds like something that belongs in the toilet bowl. That's where vegemite belongs too if you ask me.

Tim Tam was also entirely new to me. Vaguely akin to Kit Kat, but better. I was instructed to bite off both ends and sip port through it. Now this really worked. But of everything I tasted, and there really was a lot of fabulous food down under, the anzac biscuit is just gorgeous. Oats, coconut, golden syrup. It's a cookie, but so crisp and lovely. We need them here, trust me.Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-35189818436857800252014-03-01T16:18:00.000-08:002014-03-01T16:18:01.565-08:00Home Made Spam

Do you have to ask why anyone would want to make spam at home from scratch? It was the sheer challenge, and the opportunity to make it as laborious as possible. And of course better than the original. This was pork shoulder finely chopped with about 20% fat, salt, instacure #1, herbs, a little sugar. Put into this jar early November last year. Then left in the fridge until today. You ask why? I wanted to see if it would slowly ferment at such low temperatures. I think it did. Smelled lovely when I opened it. Then resealed, cooked in a big stockpot of simmering water and left to cool. I think once cool the gelatinous broth you see here will solidify. Then I'll let it slurp out, slice it into rounds and fry them. Maybe serve on a bun. Though I am thinking onagiri would be really nice filled with a lump of homemade spam inside and furikake flakes. I have leftover rice. Yes, definitely. Ken Albalahttp://firstname.lastname@example.com:blogger.com,1999:blog-1512083611874279630.post-65642329073374240462014-02-18T15:18:00.000-08:002014-02-18T15:18:54.218-08:00Why a Capon?

If you look at old recipes, especially those from the Renaissance, the preferred domestic fowl above all others is capon. I've always wondered, why not just a nice young chicken? The sort that we seem to like today? Well I think I finally figured it out this weekend. I suspected it was a flavor thing, sure. But it's actually even more a texture thing. Look at how wonderfully stringy that is. It shreds into a light kind of floss. I removed the breast and legs for roasting and put the rest in a pot for about 9 hours to gently simmer with vegetables for a brodo. The meat left on the bones was pure white, delicate, almost aethereal. Exactly the sort of whiteness you'd want in a blancmanger or the like. Even this dark meat is really light in texture, and I'm guessing this is why it was considered easier to digest than a chicken. It's also really moist and flavorful. Just a little pan drippings is all it needed. So is it worth it to find a capon? Absolutely.

Here's an easy recipe to try from the Liber de coquina:

Capones et gallinas elixa et, positis speciebus et herbis odoriferis in mortario tere et etiam vitella ovorim et cum brodio distempera. Postea, insimul bulliantur quosque brodium sit gravatum.

Capons or chickens poach, and add spices and aromatic herbs, pound in a mortar and then egg yolks and temper with some broth. Next, boil briefly until the broth is thick.

The spices to use here would be cinnamon, sugar, maybe some nutmeg and herbs, parsley and maybe thyme. In the end you'll have a very interesting thick sauce. And remember to eat with your fingers. Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-34428669509557557912014-02-08T15:17:00.001-08:002014-02-08T15:17:13.711-08:00Sweete Pies of Veale

For the IACP Conference in Chicago I'll be talking about coffins, as described in cookbooks and Shakespeare. Funeral Baked Meates, served as leftovers in Hamlet. We will be tasting too. The Good Huswifes Handmaide for the Kitchen (1588) has a lovely recipe. The crust is hand raised. The proportions of filling seemed so perverse to me, that I had to test it. The crust is perfect:

To Make Paste, and to raise Coffins: Take fine flower, and lay it on a boord, and take a certaine of yolkes of Egges as your quantities of flower is, then take a certaine of Butter and water, and boil them together, but ye must take heed ye put not too many yolks of Egges, for if you doe, it will make it drie and not pleasant in eating: and you must take heed ye put not in too much Butter for if you do, it will make it so fine and so short that you cannot raise. And this paste is good to raise all manner of Coffins.

To Make sweete pies of Veale: Take Veale and perboyle it verie tender, then chop it small, then take twise as much beef suet and chop it small, then minse both them together, then put Corrans and minced Dates to them, then season your flesh after this manner. Take Pepper, salt, and Saffron, Cloves Mace, Synamon, Ginger, and Sugar, and season your flesh with each of these a quantitie, and mingle them together.

What does this mean? For a small pie that will serve 4, take 1/4 lb of veal shoulder. Braise it until tender and chop finely. Then take 1/2 pound of suet, chop finely by hand, add 1/4 lb of mixed dates chopped and currants. Throw in about a half cup sugar, a lot of cinnamon, other spices. Chill. Then take 2 cups of flour on a board, add an egg yolk, stir about. Boil 1/2 stick butter and 1/2 cup water, and mix it in. This will make a perfect malleable dough to raise your coffin by hand. I didn't use a rolling pin. Well, you can see that. Let it cool and no, you don't slice it. You break it and spoon out, with a 16th c. spoon like this. Set your table like this too. Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-42236128237383204472014-02-02T08:17:00.001-08:002014-02-02T08:17:44.860-08:00Brandy 3 months

I think this is pretty much ready. Three months or so does sound far too quick, but given the small 3 liter barrel and large surface area contact, I think this might be enough. I also think it strikes a nice balance between fruit, which is still discernible (it was a zin) and alcohol (which has tamed down a bit, though I'm not sure why) and an intense butterscotch and caramel nose from the oak. I think any longer and the latter would completely overpower everything else and become cloying. Also a touch of vanillin sweetness. Very nice.

So let's say here she is. Brandy. Made entirely by hand in the 6 foot radius of my kitchen. Grapes courtesy of Elke and Kieran since mine were all eaten by a big fat rat this season. Really. Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-68290286275098890332014-02-01T10:11:00.000-08:002014-02-01T10:11:02.603-08:00Turkey: The Gateway Cure

I know it seems oddly uncharacteristic, but I will admit, I really like deli turkey. Especially for breakfast. All the animals line up for a taste too, every morning. And it's so expensive. Around 10 dollars a pound. So last week I noticed that my grocer was getting rid of leftover turkey breast for about 1.50 a pound. Just baked, it is not something I would eat willingly, except maybe on Thanksgiving after the dark meat is gone. Dry, boring, blech. But cured, it's really quite fetching. And I realized this might be just the sort of thing for people who want to get started curing meat but aren't ready yet to deal with dry aging pork. It couldn't be simpler:
Get a half turkey breast, which will weigh about 5 pounds. Put it in a thick 2 gallon ziplock bag. Add 4 tablespoons sea salt. 3 tablespooons sugar and 1 teaspoon instacure #1 (pink salt). Add however much seasoning you like. I used thyme and a little oregano. Then rub it all over, and throw in the fridge for a week. Turn it every day. Normally I would smoke it at this point, but this time, I wanted something simpler. Just take the bag and put it directly into a pot of cold water, covered. Ramp up until it comes to a gentle simmer. Then lower the heat way down and let it sit in the hot water for about 45-50 minutes. Then let it cool at room temperature, and put back in the fridge. In the morning slice it as thinly as you can. It will be firm and much easier to slice than baked turkey. Don't panic, it will be a little pink. And it will not be dry. Perfect for sandwiches. Dogs and cats love it too! Ken Albalahttp://firstname.lastname@example.com:blogger.com,1999:blog-1512083611874279630.post-74731389694245623862014-01-25T12:02:00.002-08:002014-01-25T12:02:33.021-08:00Homemade Squirty Cheese

You may rightfully ask what could possess me to assay squirty cheese (aka easy cheese) at home, when the whole point is obviously convenience. I think it was the challenge. The Gods willed me to do it: a bag of sodium citrate arrived in the mail and I found a whipped cream dispenser replete with gas cartridges - I have no idea where it came from!

Here's how to. Heat a bottle of beer in a pot - a light beer, not too hoppy or it will overwhelm the cheese. Add a scant tablespoon of sodium citrate, a teaspoon of mustard powder, a teaspoon of raw sugar and 1/2 pound of finely grated cheese. I used good aged gouda. (That's why you should make it at home!) Let it melt, stirring all the time until smooth. Then pour this into two 8 ounce jars and keep shaking to keep emulsified. Chill in a bowl of ice water.

Then put one jarful into a whipped cream machine, and chill thoroughly. Keep testing until the cheese mixture is just the right consistency. Gently depress the nozzle on the canister or you will have cheese sprayed all over the kitchen, as I did. Eventually it will be just right, and squirty. I think a light white wine would probably work even better than beer. A touch of kirschwasser too. OK, next time it's Gruyere! Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-2441311043093916132014-01-03T12:02:00.000-08:002014-01-03T12:02:12.389-08:00Ned Ludd His Oven I was truly warming up to modern kitchen technology, about to embrace the newfangled. And then my oven stopped working a few weeks ago. I have had a love-hate relationship with it since day one. I bought the oven because it fit the space in the counter and because there is no hood, it had to be a downdraft, which means Jennair. The stove top is actually quite good, serious flames, broad burners with decent control. As long as you don't turn the downdraft vent on, it works. The oven beneath, which I will readily admit I rode very hard, even abused, is less respectable. But it too did well, fitted with baking stones, even putting up with my chucking ice inside to make steam. Though the oven light did crack as a result. Still, it did an OK job baking. It even got hotter than the 550 degree limit.

It's the stupid little control panel, basically a clock radio, that is total crap. After maybe a year it would beep erratically, telling me to remove the meat probe. Trust me, I have never inserted my meat probe anywhere near it. I never did learn to program it, mostly because I don't want timers or bells and whistles. Actually the best oven I've ever owned, "flameboy" was discarded on the sidewalk by a friend and I took it home. It had nothing more than dials. Who needs to program an oven?? I should have kept flameboy when we moved about 15 years ago.

Anyway, this oven actually replaced the one that was already in the house, so it's only 5 or 6 years old. Then, out of nowhere, the computer panel stops working. The Sears repair man arrived, and he looked like something out of Mad Max with cyber attachments on his body. He diagnosed it and tells me that to replace the clock radio will cost 600 bucks. Might as well buy a whole new oven, for the same price. Even though everything else on it works fine. All I need it a knob! I hate this disposable culture of ours.

Then suddenly it starts working again. Wonder of Wonders! I used it all day on New Year's Eve. Baking pizzas, various hors d'oeuvres. I thought, ok, just another little touchy spell but everything's back in order.

No such luck. Yesterday the beast started not just beeping erratically, but wildly, maniacally. Trying to start itself on its own volition. BEEP BEEP, BEEP BEEP. Danger Will Robinson! Open the pod door Hal. The thing was truly possessed. I tried pulling it out and unplugging it. Impossible. Tried cajoling it. Tried necromancy. The beeping was driving me mad! Only one thing remained to be done. And let me tell you it was among the most satisfying of two seconds, taking the blunt end of a huge axe right to the little goddamned clock radio face and bashing it in with one swing. Beeping stopped instantly. The oven is dead. Long Live Ned Ludd!

So for the moment I shall be either using the toaster oven or will have to fire up the wood oven outside. Does anyone have any recommendations for a replacement? I'm seriously thinking of getting a vintage stove with nothing more than knobs. Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-91899202834024558492014-01-02T05:55:00.001-08:002014-01-02T05:55:28.045-08:00Aged Eggnog

One of the most common questions I am asked about extreme food preservation is "aren't you afraid of being poisoned?" I shrug it off. You know if something has gone bad, and sometimes it does. Throw it out.

But I will admit, sometimes I do scare myself. Case in point: this eggnog I put up around Thanksgiving over a year ago. It's basically just rum, raw eggs, cream, nutmeg, sugar. Left on the shelf. Many others have tried doing this but they always put it in the fridge. Why? Doesn't that defeat the point of a historic recipe experiment?

Then again, maybe people in the past understood something I haven't noticed. Agh. My usual tactic for overcoming that fear? Get really soused at a party and have daring people who will eat anything. That happened at a New Year's Party. Maybe 5 or 6 people willingly tried a spoonful. The verdict. Very boozy, but quite tasty. More like a pudding. I think a bit of milk would make it a drinkable nog, and less potent. But I like it just as is. And chalk one up for trusting old preservation techniques. Now to figure out exactly what I added! Ken Albalahttp://firstname.lastname@example.com:blogger.com,1999:blog-1512083611874279630.post-33129727083099515242013-12-18T19:55:00.001-08:002013-12-18T19:55:05.146-08:00Ruddy Duck or Good Things in Small Packages

 The strangest thing happened this morning. I was walking the dogs and my next door neighbor, who I don't know much at all, said, hey want a duck? He had just shot a brace and gave me one. A ruddy duck, so it seems. A diver. He didn't know much about how to clean or cook them. And I just happened to have Hank Shaw's new book Duck Duck Goose on my desk. So I lent it to him. And then wrote to Hank to confirm how it might be cooked. His advice was basically "roll the dice." So I did.

Let me also hasten to add, I have plucked and gutted ducks before. But this girl was so small and soft. Softer than Maxie, who was the softest cat on earth. So it was disconcerting, more so than usual. It took SO long. And then of course I had to share the liver and giblets with the beasts.So I opted to pan roast in duck fat that I had on hand. And then deglaze with zin. I wanted to use port, but this was just sweet enough. Not much else. Salt and Pepper.

She was so sweet and succulent, the flesh as dark as beef. And literally four bites and then a few little nibbles around the legs and the rest. She was so tiny.

And what they say, good things come in small packages, is quite true. Ken Albalahttp://firstname.lastname@example.com:blogger.com,1999:blog-1512083611874279630.post-31554990105001686742013-12-14T15:10:00.001-08:002013-12-15T08:23:03.270-08:00Lemon Jerky

This is exactly that: Lemon Jerky. Not slices of lemon dehydrated, which have their own charms. It's six Meyer lemons from my tree picked last year and just left on the shelf, in a warm dry place. Clearly oxidized. Then the peels, hard as shells, and seeds are removed, as well as the membranes. It's not dry, but rather feathery chewy wisps, extremely sour. With a flavor rather more complex than lemon. I'm thinking of cooking it with chicken. Moroccan spices maybe too. Well, who knows? Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-69389862948239590532013-12-08T16:50:00.001-08:002013-12-08T16:50:13.218-08:00Piquette

Once you have made wine or eau de vie, and after you have pressed out your must, you'll have a lot of skins and seeds. Just add some water and the yeast and remaining sugars will get the whole thing started again. After about two weeks you'll have this interesting slightly sour, lightly alcoholic, grape-flavored drink. If you cap it will even get a little fizzy. Think something between wine, soda and vinegar. It's really fetching. and might even become a little more clear after a few weeks. But it's really pleasant cold. As it is now!!

In Italy this is called aquarello. And it's what you use to make grappa. If this is about 5% alcohol, I think you would get maybe a few cups of white alcohol. But I think the traditional way to drink it is best. After a long time outside in the cold, when you're hot and sweaty and thirsty in December. Ken Albalahttp://email@example.com:blogger.com,1999:blog-1512083611874279630.post-91288203702488300742013-12-01T22:27:00.001-08:002013-12-01T22:27:17.466-08:00Utnapishtim the Sourdough Starter

I have not had a starter around for a few months after the summer heat and broken air conditioner, and probably chlorine in the water killed my last one. Let alone a lot of trips. His name is Utnapishtim, only because I was reading a Western Civ paper on Gilgamesh today. It took about two weeks on the counter top, fairly cold in the kitchen. Just flour and water, fed every day. And this dough was raised in about 12 hours which is perfect. Nicely done guys. The bacteria and yeast that is. Cant wait to taste it in the morning. Ken Albalahttp://firstname.lastname@example.com


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Hotel Art by the Spanish Steps - Rome
Via Margutta 56 - Rome1-877-662-6988
Excellent hotel. Love the personnel assistance at any time ( bookings of events, r...Venere Guest, France
These reviews have been left by customers who actually stayed at this hotel
Check Availability at Hotel Art by the Spanish Steps
Breakfast at Hotel Art by the Spanish Steps
A free buffet breakfast is served each morning.
Facilities at Hotel Art by the Spanish Steps
- Bar
- Cafeteria
- Snack bar
- Laundry service
- Lift/elevator
- Room service - limited hour
- Laundry room
- Limousine service
- Shuttle service from and/or to the airport
- Shuttle service from and/or to the railway station
- Multilingual staff
- Newspapers
- Front desk - 24 hour
- Concierge
- Luggage room
- City tour
- Health club
- Sauna
- Steam bath
- Turkish bath
- Meeting Room
- Conference room
- Internet/Email services
- TV Lounge
Know before you go
- Cash transactions at this property cannot exceed EUR 999.99, due to national regulations. For further details, please contact the property using information in the booking confirmation.
- Reservations are required for massage services. Reservations can be made by contacting the hotel prior to arrival, using the contact information on the booking confirmation.
- Children 3 years old and younger stay free when occupying the parent or guardian's room, using existing bedding.
- The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.
Check-in: between 2 PM and midnight.
Check-out: before Noon.
PolicyExtra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
- No onsite parking is available.
City tax and/or any other fees charged by the hotel
The following fees and deposits are charged by the property at time of service, check-in, or check-out.
- Fee for in-room high-speed Internet (wired): EUR 9 per day (rates may vary)
- Fee for wireless Internet in public areas: EUR 9.00 per day (rates may vary)
- Airport shuttle fee: EUR 50.00 per vehicle (one way)
- Self parking fee: EUR 25.00 per day
- A late check-out fee will be charged
- Rollaway bed fee: EUR 60 per night
The above list may not be comprehensive. Fees and deposits may not include tax and are subject to change.
Unless otherwise indicated, the charges below are not included in the overall room price. If not included in the overall room price, they will be charged by the property at check-in or check-out. Charges can vary, for example, based on length of stay or the room you book. This property told us they will charge you for the following:
- A tax is imposed by the city: EUR 3 per person, per night, up to 10 nights. This tax does not apply to children under 11 years of age.
We have included all charges provided to us by the property. However, charges can vary, for example, based on length of stay or the room you book.
Hotel Art by the Spanish Steps is also known as
Hotel Art by the Spanish Steps
Art Hotel Rome
Hotel Art by the Spanish Steps reviews
- November 2013
- Venere Guest
- Mature couple
- France
Excellent hotel. Love the personnel assistance at any time ( bookings of events, restaurants appraisal etc...etc...) their extraordinary kindness. Of course, best location in Rome.
- August 2012
- Venere Guest
- Mature couple
- Canada
The funky hallways do not muffle sound at all, they may amplify it. They are not as pristine as the pictures but still fun. The rooms are clean, although the linens were a little rough and scratchy. There is only about 6 inches of counter space in the bathroom, but the lighting there is good. The staff are certainly competent, but just a bit arrogant. This was the only hotel of 9 that charged for internet. The location is wonderful as practically everything we wanted to see was within walking distance.
- July 2010
- Venere Guest
- Mature couple
Enjoyed our stay very much. Hotel has a very convenient location. It's only a small walk to the Via Veneto and Spanish Steps. But since it is located on a side street, it is very quiet. The room was well furnished and had quality bath amenities. Our room and bathroom were small (to be expected in Rome), but functional. We did feel that there was not enough lighting in the room--lots of small spotlights (very arty) but not very practical. With only one window, the room was too dark. The breakfast was wonderful and the staff were very helpful.
- July 2010
- Venere Guest
- Not Specified
- Philippines
very good hotel room decoration and facilities very good selection at the breakfast buffet
- January 2010
- Venere Guest
- Mature couple
- Switzerland
I was at the Art Hotel in December 2009. Excellent Service, wonderful people , great bed quality, very nice breakfast The Room are small but very comfortable with a great design and very clean Great location the hotel situation is in the center beside all the nice shops and restaurants Room price is high unfortunately it is Rome prices for this quality and position Distance between the airport Rome FIUMICINO and the center where the Hotel is, it's about 40 minutes depending on the traffic... You can take a taxi from the Airport FIUMICINO to the center cost maximum 45 Euro it is an official fix price. I will recommend this hotel to all my friends
- July 2009
- Venere Guest
- Group
- Kuwait
excellent decorations, home like hotel
- May 2009
- Venere Guest
- Young couple
- United Kingdom
We decided to treat ourselves to a stay at the Hotel Art for our honeymoon. It was our first visit to Rome and the hotel had come highly recommended. I have to say we were not disappointed, what a wonderful hotel. Polite friendly staff with fantastic English. The room was fabulous, we stayed on the green floor. I'd requested a bottle of prosecco to celebrate with on arrival and it was both delicious and complimentary! Breakfast was fantastic, lots of choice and fresh fruit, cheese, meats, croissont. The location of the hotel was ideal. Very close to the Spanish steps but also tucked away so it was nice and quiet. Our beds were turned down every night and the air conditioning was amazing, the perfect temperature. I would love to stay here again and would recommend it to anyone.
- September 2007
- Venere Guest
- Young couple
Inspiring, only if all hotels could be hip and cool like this! They clearly get it!
- August 2006
- Venere Guest
- Single traveller
- Italy
Very modern hotel. Great rooms. Public spaces a litle bit small and some design decisions can be not too easy to accept... Overall a very nice hotel, but slightly too expensive for what it offers.
- July 2006
- Venere Guest
- Young couple
- Italy
Very good hotel: employees a bit lazy ... may be the very high temperatures!! A bit expensive but in a very beautiful location. Car park very far.
- July 2006
- Venere Guest
- Not Specified
- Switzerland
We had reserved one double and one single bedrooms. The single was VERY small at about the same price as the double. The bedrooms and public areas furniture are worn out and had dirty, black scuffed floors and walls. The hallway, lounge, breakfast area are not as spacious as they look on their website, actually they are very small also. Welcome at reception is not that friendly, we had been confirmed an early check in and late check out by e-mail and when we arrived at the hotel this was not true, so we did not bother to stay longer than official check out time. Prices are much too expensive and this is definitely a low category 3 star hotel
- May 2006
- Venere Guest
- Single corporate traveller
- Italy
ottima accoglienza, ambiente moderno e interessante, non buona la manutenzione del bagno, piastrelle spezzate, muffe, strano se rapportato al resto della stanza ed al livello delll'hotel.
- May 2013
- Venere Guest
- Mature couple
- France
- August 2011
- Venere Guest
- Gay Couple
- Australia
- November 2008
- Venere Guest
- Italy
- November 2007
- Venere Guest
- Young couple
- France
- March 2007
- Venere Guest
- Single traveller
- Spain
- October 2006
- Venere Guest
- Single traveller
- United Kingdom
- August 2006
- Venere Guest
- Young couple
- Italy
Loading reviews in other languages...
- July 2014
- Venere Guest
- Mature couple
- Belgium
- June 2014
- Venere Guest
- Mature couple
- France
- December 2012
- Venere Guest
- Mature couple
- Germany
- April 2009
- Venere Guest
- Mature couple
- Russia
- November 2006
- Venere Guest
- Young couple
- Switzerland
- October 2006
- Venere Guest
- Single traveller
- Italy
- October 2012
- Venere Guest
- Mature couple
- Switzerland
Hotel Art by the Spanish Steps reviews by TripAdvisor
Room Details
Hotel Art by the Spanish Steps has 46 guest rooms, all with designer toiletries and climate control. Guests can kick back at the end of a busy day and enjoy LCD televisions with satellite channels and pay movies. Business travelers will have access to wired high-speed Internet access (charges apply) as well as desks and safes during their Spanish Steps - Trevi Fountain visit.
A good night's sleep in comfortable beds with premium bedding will have visitors waking up refreshed and well-rested throughout their vacation or business trip. Private bathrooms are outfitted with bathrobes, slippers and bidets. Minibars and hair dryers are supplied in each room to facilitate basic travel needs. Additional comforts include air conditioning.
Bathroom toiletries are provided free of charge. A turndown service is available.
Accommodation Services
- Air conditioning
- Pay-Per-View
- Mini bar
- Extra beds
- Baby cots/cribs available
- Hypo-allergenic bedding available
- Hairdryer in each room
- Safe
- Desk
- Individually controlled air conditioning
- LCD flat screen TV
- Satellite TV
- High speed Internet access
How to reach Hotel Art by the Spanish StepsBy car
From any point of the Grande Raccordo Anulare, reachable by all the main incoming highways, follow directions to Roma centro. The hotel area is a limited traffic zone, therefore guests should leave their car in the Borghese or Ludovisi garages and reach the hotel by taxi.
By train
From the Roma Termini railway station take the underground line A, direction Battistini, and get off at the Spagna stop. Take then via del Babuino. The second street on the right will lead you to via Margutta.
By airplane
Rome Fiumicino-Leonardo da Vinci airport is connected to the city by highway or by a local train service, called Leonardo Express, leaving every 30 minutes for Roma Termini station.
The Roma Ciampino airport is just a few bus stops from underground line A terminus Anagnina. The ride to Termini takes about 20 minutes.
Distances from Hotel Art by the Spanish StepsPiazza di Spagna - 0.2 km / 0.1 mi
San Giacomo Church - 0.2 km / 0.1 mi
Piazza Trinita dei Monti - 0.2 km / 0.1 mi
Caffe Greco - 0.3 km / 0.2 mi
Spanish Steps - 0.3 km / 0.2 mi
Keats-Shelley House - 0.3 km / 0.2 mi
Trinita dei Monti Church - 0.3 km / 0.2 mi
Pincio Terrace - 0.3 km / 0.2 mi
Piazza del Popolo - 0.4 km / 0.3 mi
Augustus' Mausoleum - 0.5 km / 0.3 mi
Altar of Peace - 0.5 km / 0.3 mi
Santa Maria del Popolo - 0.5 km / 0.3 mi
Borghese Palace - 0.6 km / 0.4 mi
Villa Borghese - 0.6 km / 0.4 mi
Museo Carlo Bilotti - 0.6 km / 0.4 mi
The closest major airports to Hotel Art by the Spanish Steps are:
Rome (CIA-Ciampino) - 15.2 km / 9.4 mi
Rome (FCO-Leonardo Da Vinci) - 22.7 km / 14.1 mi
The preferred airport for Hotel Art by the Spanish Steps is Rome (FCO-Leonardo Da Vinci).
Distances are calculated in a straight line from the property's location to the point of interest or airport and may not reflect actual travel distance.
Distances are displayed to the nearest 0.1 mile and kilometer.
Transportation services Hotel Art by the Spanish Steps
- Limousine service
- Shuttle service from and/or to the airport
- Shuttle service from and/or to the railway station
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subset: commoncrawl


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(Staying true to the original Amnesia: the Dark Descent, You begin this story having amnesia...) Darkness has descended across the land, and has polluted your mind as you are unable to remember any past events, you must find out what has happened...
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AM/PMby Amelia Gray
Synopses & Reviews
Publisher Comments:
If anything's going to save the characters in Amelia Gray's debut from their troubled romances, their social improprieties, or their hands turning into claws, it's a John Mayer concert tee.
In AM/PM, impish humor and cutting insight are on full display. Readers tour the lives of 23 characters across 120 stories full of lizard tails, Schrodinger boxes, and volcano love. June wakes up one morning covered in seeds; Leonard falls in love with a chaise lounge; Betty insists everything except flowers are a symbol of her love for her husband; Andrew talks to his house in times of crisis. Written every morning and night for two months, these brief vignettes (50 to 100 words) recall Donald Barthelme in their whimsy and subtle yet powerful emotions.
An intermittent love story as seen through a darkly comic lens, AM/PM mixes poetry and prose, humor and hubris to create a truly original work of fiction.
"A series of brief, anecdotal episodes featuring occasionally recurring characters marks this delectable debut from Gray. Numbered from 14 to 133, and appearing on facing pages marked AM and PM, these vignettes explore the love tangles of characters like Betty and Simon, listening through the window to a screaming argument by neighbors on the street and discussing whether they should react as Raymond Carver or Superman, or Martha and Emily as they test glass tabletops (and each other) while shopping for furniture. Muted, humorous epiphanies occur: Carla, a woman with two daughters, is moving out on Andrew and trying to pack up her glassware in newspaper ('softened by the humid air') without waking him; later, she dates the Amazing Chet, who makes his living guessing people's weight. Friends Missy and Chastity do yoga and debate the attributes of attractive men, while Hazel, on the facing page, ponders her universal 'need to express something inside of her.' At moments screwy, prickly and pleasantly surprising, Gray's short shorts deliver youthful snapshots about being nuts in love." Publishers Weekly (Copyright Reed Business Information, Inc.)
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Two men, a youth and a woman have been arrested in connection with the beating death in West Allis of Jeffrey Garnier.
West Allis Police identified the four as a 38-year-old woman and males 47, 18 and 17 years old. Because the four haven't been charged, the Journal Sentinel is not naming them.
Police said an anonymous tipster led them to the four, and when arrested they gave authorities "complete statements about their involvement in this homicide."
All four are West Allis residents, and the older man and woman and the 17-year-old all lived together.
Garnier, 57, of West Allis, was beaten in the 9100 block of W. Lincoln Ave.
A passing motorist found him unconscious and unresponsive in the road at 2:33 a.m. Nov. 20 and called police to report a person with a possible head injury.
Police determined Garnier had been drinking. He was taken to Aurora West Allis Medical Center, where medical staff determined he had suffered a stroke.
He died Nov. 25 at Aurora St. Luke's Medical Center.
Surveillance video from a nearby tavern showed four people followed Garnier as he crossed Lincoln Ave.
The four surrounded him and one punched him in the head, and he fell onto the pavement, Police Lt. Chad Evenson said last week.
Three of the attackers immediately fled. The fourth briefly searched Garnier's pockets and then fled, Evenson said.
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- West Allis approves Hampton Inn plans near State Fairgrounds
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- Sidewalk pedlets debated
- New fund may improve parks and facilities in West Allis
- Construction of Zoo Interchange continues
- Paul Strobel appointed interim superintendent
- West Allis-West Milwaukee School District searches for interim superintendent


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News: Nicki Minaj Dragged Into Gut-Wrenching Lil Wayne Romance Rumor
Monday, Jan 6, 2014 4:00PM
Young Money's Nicki Minaj may want to issue a statement to set the record straight as new rumors claim she is pregnant with the child of none other than her engaged boss, Lil Wayne.
While Nicki has not addressed the rumors, gossip sites claim Nicki is sporting a baby bump these days thanks to Weezy F. Baby.
The duo, known for their brother-sister type relationship, is said to be birthing a child together in the near future. Rumors began swirling after numerous urban websites began to report the claim. ThyBlackMan.com alleges they "recently got word" that "indeed Nicki Minaj is pregnant. To add fire to this drama Lil Wayne supposedly is the father to be," the website adds, "It seems like Nicki Minaj was just having a fun night and got pregnant." One insider apparently also spotted the rapper sporting what appeared to be a baby bump while out to dinner January 2. The snitch adds Minaj made a conscious decision to stick with water that night, which is out of character for the star, who normally consumes alcohol. "Nicki twice made toasts by drinking water instead of wine, and it's highly unusual for her to toast with anything but a full glass of wine." (RumorFix)
Last month, Lil Wayne found himself dragged into a bogus death hoax story.
Is Lil Wayne dead? A viral video clip being shared around Facebook and Twitter titled, "R.I.P - RAPPER LIL WAYNE FOUND DEAD!" has fans of the artist concerned that perhaps the rapper really has died this time. Fortunately it's not true. Once again Lil Wayne has become the victim of a worn out death hoax which has struck him on multiple occasions. This go around it's unclear how the rumor got started, but apparently some are saying it involved a drug overdose from snorting too much cocaine. Many of the fake stories about Lil Wayne dying have been focused around car crashes, so this one, in combination with the fake video is somewhat new. (iDesign Times)
Last year, Nicki downplayed romance speculation after shooting steamy scenes with Weezy for their "High School" music video.
"Not only is he my boss, but he's also like my brother," Minaj said. "It's very weird because I'm just used to Wayne making fun of me, and all of Young Money boys making fun of me, so every time they yelled 'Cut!' I was just being picked on. It was completely them being bullies to me. But it's still like Wayne is still so sexy and so I texted Wayne and I was like, you're going to have all the chicks back on you, know what I'm saying? Because when this video comes out, he looks like art, he looks like a piece of art all tatted up, all sexy, black and beautiful." (MTV)
Minaj also revealed Wayne followed her every move and would not lay a finger on her without permission.
"He refused to touch me, he's so respectful, he refused to touch me, and then I was like, 'Wayne,' I was like, 'You could do this.' But he was acting scared, like, 'Yo, Nick, this is my dream. I'm gonna be a man after this video.' He was just being crazy," Minaj said. "But if I didn't tell him 'Yes, you can do this' or 'touch this,' he refused to do it, like he's a southern gentlemen, which people don't realize." (MTV)
Do you need to get out of the house? Is all this snowstorm precaution news coverage going overboard? Check out the top five reasons you need to peep the new HER flick this week!
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The Hideaway is a Miami Dolphins-themed dive bar (the exterior is teal and orange) known for bucket beer specials and 35-cent wings. You might want to swing by if you're into cheese steaks – some say the Hideaway has the best in town, or stop by to play some pool, watch the game and check out the happy hour drink specials.
The Miami Dolphins are favored at this bar during football season.


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|Residence Chryseis 11 Rue Des Belges / 26 Rue B Napoleon, Cannes
Score from 89 reviews: Latest booking: 3 hours agoResidence Chryseis is located 220 yards from the Palais des Festivals et des Congrès and the Croisette Beach. It offers elevator-accessible apartments and free Wi-Fi. More…
$72 Average price per night
|Hotel Splendid 4 Rue Felix Faure, Cannes
Score from 214 reviews: Good Latest booking: 7 hours agoHotel Splendid is in the center of Cannes and offers panoramic views of the Old Port and Cannes Bay. It is just a few steps from the Croisette beach and the Palais des Festivals. More…
$145 Average price per night
|Florella Jean de Riouffe Apartment 4, Rue Jean de Riouffe, Cannes
Score from 90 reviews: Very good Latest booking: 8 hours ago There is 1 person looking at these apartments.Florella Jean de Riouffe Apartment is located 50 metres away from Le Palais des Festivals and a 10-minute walk from Cannes Train Station. More…
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|Agence AICI - La Croisette 3 la croissette, Cannes
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|Florella Croisette Apartment 3 Place Général de Gaulle, Cannes
Score from 116 reviews: Excellent Latest Booking: August 30Located in the heart of Cannes, just next to the Boulevard de la Croisette, Florella Croisette Apartment offers modern, self-catering apartments. Palais des Festivals is just a 1-minute walk away. More…
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|Appartement 1 Chambre Cannes Croisette 2 Rue Jean de Riouffe, Cannes
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Join Gwyneth the bunny as she takes little Apple and Jake on a playdate! These too-cute tots can't wait to ride around Cloverleaf Park in their new push car and tricycle!
Includes: Mother Bunny Gwyneth, Baby Bunny Apple, Baby Squirrel Jake, tricycle with basket and rotating wheels, car with rotating steering wheel and tires, 2 attachable push handles, watering can, and shovel.
All Calico Critters dollhouse characters are poseable, playful, lovable, dressable and collectible!
Parent figure measures approximately 4" high.
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It's that time of year again! Gearing up for school and finding just the right backpack and all the coolest stuff to fill my pencil box was such a fun time for me growing up. A brand new
note book full of blank pages always felt like a fresh start, and brought to
mind a whole school year's worth of possibilities. This year we're sharing our
favourite finds to help bring FUN back to school…
read more...


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Emergency responders attempt to stabilize this woman following a one-vehicle motorcycle accident Monday morning in the 700 block of Tulane. The woman was traveling north on Tulane when she veered off the roadway. She was stabilized at the scene of the accident, then transported to the parking lot at Memorial Stadium, where she was life-flighted to a hospital. The woman's condition is unknown at this time.
After almost 21 years on the bench, 118th District Judge Robert H. Moore III is calling it a career.
Sort of.
A retirement reception for Moore was held Friday in the district courtroom where he presided since being appointed to the bench by then-Texas Gov. William Clements on March 1, 1990.
Moore began his legal career after graduating from the University of Texas law school in 1969. He served as 118th District Attorney from 1973 until 1976, then returned to private practice until receiving the call from Gov. Clements to fill the unexpired term of then-District Judge Jim Gregg.
A Big Spring woman convicted of burglary in 118th District Court in 2009 had her nine-year sentence affirmed by the Eleventh District of Texas Court of Appeals last week.
Sabrina Gutierrez Perez, 45, was sentenced to nine years in a Texas Department of Criminal Justice facility and fined $1,000 in March 2009 by a jury for her part in the October 2008 burglary of the Northcrest Apartments office.
The memorandum opinions were issued by Justice Rick Strange from a panel including Chief Justice Jim Wright and Justice Terry McCall, upholding the conviction.
The Big Spring Police Department reported the following activity between 9 a.m. Saturday and 7 a.m. today:
• ROBERT ALLEN RIOS, 32, of 409 Sunset, was arrested Saturday on charges of public intoxication and urinating in public.
• MATTHEW DELEON, 20, of 1210 Marijo, was arrested Saturday on a warrant for possession of marijuana – two ounces or less.
• GAYLAN KRISTOPHER HARDING, 28, of Westbrook, was arrested Saturday on a charge of driving while intoxicated.
• EDER ANGEL ZUNIGA, 25, of 904 N.W. Third St., was arrested Saturday on a charge of driving while intoxicated.
A Big Spring man indicted on two counts of producing child pornography by a federal grand jury pleaded guilty Thursday, facing up to 50 years in prison, according to officials with the U.S. Attorneys office.
John Alan Conroy, 36, was first arrested by law enforcement officials July 3 on a charge of aggravated sexual assault of a child. Conroy was later taken into federal custody — where he remains — after allegations tied to the Dec. 27, 2009, incident identified in the indictment were made.
Santa didn't have his reindeer with him Saturday, but he had plenty of "hogs."
The Harley-Davidson-riding Cossacks Motorcycle Club escorted Santa around town to help him dispense toys and food to needy families as part of the group's annual Christmas Toy Run Saturday morning.
Despite cold temperatures, a large contingent of riders were on hand to participate in the event, which the Cossacks have held for almost 20 years.
The Big Spring Police Department reported the following activity Friday and early Saturday morning:
• HERMENEJILDO OROSCO III, 45, 1011 N. Bell, was arrested on a charge of theft over $50/under $500 (shoplifting).
• CLINT ELLIOTT, 48, 202 Circle, was arrested on a charge of driving while license invalid/DWI related.
• IRENE RODRIQUEZ, 39, 4203 Muir, was arrested on a charge of driving while license invalid/suspended.
• BURGLARY OF A VEHICLE was reported in the 1900 block of Wasson.
• CRIMINAL MISCHIEF was reported in the 1800 block of Laurie and the 400 block of E. Fourth.
A Howard County grand jury handed down a dozen indictments Thursday morning, including several first-degree felonies.
Among those true billed were:
• Amber Ray Alexander, 31, of 1907 S. Runnels, theft less than $1,500 with two or more previous convictions (state jail felony).
• Ashley Michelle Batterton, 22, of 2609 Neill, possession of a controlled substance (state jail felony).
• Bobby Lynn Dykes Jr., 30, of 2627 Fairchild, unauthorized use of a motor vehicle (state jail felony).
• Christy Jo Clark, 37, of 6602 E. Robinson Rd., attempted aggravated robbery (second-degree felony).
A storm is coming, and it has nothing to do with the weather.
Big Spring Independent School District officials are awaiting with a degree of trepidation the start of the 2011 session of the Texas Legislature. The reason? A projected multi-billion dollar state budget shortfall that's liable to have a chilling effect on any agency dependent on state funds.
BSISD Superintendent Steven Saldivar braced school trustees for some possible bad news during their monthly meeting Thursday night in the high school board room.
A dream deferred is not always a dream denied.
Four years ago, Marisa Torres came oh, so close to a high school diploma, which would have been the first anyone from her family had ever earned. But some bad science scores on a state test denied her that diploma, so she walked away from school, and stayed away.
But Marisa took a second swipe at that elusive diploma this school year, and with the help of a new Big Spring High School program and some dedicated teachers — but mostly through her own determination — she collected that sheepskin.


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Welcome to DADDY'S BEACH CLUB
Located across from beautiful Nantasket Beach in Hull, MA on the South Shore of Boston.
We serve our BEER ICE COLD, our New Haven BRICK OVEN PIZZA piping HOT
and our LIVE MUSIC and dancing even HOTTER!
SAUCY JACK Labor Day Weekend
August 29 & 30th
$5 Small Pizza Special MONDAY-THURSDAY (dine in only)
Friday 29 & 30
Sunday 31
Monday 1


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We're sorry that the ministry you were looking for is no longer available on OnePlace.com. However, below are some great ministries that offer related content. Enjoy the inspiration, encouragement, and Biblical challenge from these OnePlace.com ministry partners!
Wisdom for the Heart is an international Bible-teaching ministry based on the sermons of Dr. Stephen Davey. The broadcast Wisdom for the Heart is heard on more than 300 radio stations throughout the United States, as well as transmitted to...more
'Hope For The Heart' with June Hunt is a daily half hour program focused on Christ-centered counsel. Listeners receive practical insights that encourage and impact their lives.more
FROM HIS HEART MINISTRIES is the TV, Radio and Internet broadcast outreach of Pastor Jeff Schreve. He believes that no matter how badly you have messed up in life, God has a heart of love for you! ...more
Packed with the same wisdom Dr. Dobson has provided audiences for more than 30 years, Dr. James Dobson's Family Talk is designed to help families and influence the culture — all flowing out of a heart for spiritual transformation thru trust in...more
Back to the Bible is a worldwide Christian ministry dedicated to leading people forward spiritually. Using media and technology, Back to the Bible meets people at their own spiritual level and walks with them daily into a living, growing and...more
FamilyLife Today® is conversational in nature and provides practical, biblical tools to address the issues affecting your family. You'll receive motivation, encouragement, and help.more
Study through the Bible verse by verse. Host Skip Heitzig is senior pastor of Calvary Albuquerque, located in Albuquerque, New Mexico.more
The Urban Alternative is the national ministry of Dr. Tony Evans and is dedicated to restoring hope and transforming lives through the proclamation and application of the Word of God.more


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I'm 19 years old, and I've been dating a guy who's 22. We've been seeing each other for a long time, about a year or so. Recently we were having a close talk, admitting things to each other we hadn't told anyone before, and he admitted to me that he had experimented with another guy when he was 16 by having anal/oral sex with him. At the moment, I didn't act shocked or anything, even though I was going crazy in my head. I've never experimented nor have I wanted to with the same sex because I'm completely straight. It's been a month since this happened, and I feel as if I don't love him anymore. I don't want to move forward with this relationship and it hurts because he's perfect in every other way. Am I making a mistake by breaking up with him? I just can't stop thinking that if he were truly straight, he wouldn't have gone so far with another guy, or have been able to finish (orgasm) during the situation. I'm just really, really disgusted by him now. Please help if you can, I know this situation is really weird.
My girlfriend and I are both non-op transsexuals; (i.e., she's MtF, I'm FtM, and we haven't had "the surgery" and don't intend to.) On a visit with her a little while ago, she and I were sitting in her car and talking about our feelings regarding sex. When our relationship started over a year ago she asked me to wait, which I was fine with, but didn't know she had been open to what we considered "in between" kind of stuff like oral (she doesn't want to go "all the way" because she was raped a little while before I met her and she feels like penetrating me is putting me in her position--it isn't, but I'm not going to pressure her), and while we had been discussing it we realized we were both in the mood and I asked her if she wanted to find some place more private and explore, and she said "only if you want to." I did.
Before we got started, I asked her if she still wanted to continue and if she had any other boundaries she wanted to set in place, and she said no. I reminded her that if she wanted me to stop at any time she could say so and I would stop everything.
I'm 16, I get erections very easily. When I make out with girls I get them, or if I massage private areas not meaning her vagina. I notice when we're done that I have ejaculated. I don't even feel this happen. I don't feel super excited it just happens! I try to think about different things but it doesn't work! I hope you can help, thanks.
im 17, and have never ben able to have an oragsm through sex. people have told me that its the guys im with but ive been with enough guys to know its not them, its definately me. i dont even like sex, i mean sure i like it, some positions feel alright, but other than that im kinda sitting there like, "okay just get it over with". i have even tried many different positions and none of them seem to help, some even hurt, ALOT. i can orgasm with my vibrator because it stimulates my clit, but anything vaginal is more just annoying. i do have a baby, and before i had her sex felt better, i was still never able to orgasm, but i was still able to feel more of it than just "in and out". is this normal? anything i can ddo to have an orgasm through sex? and is the feeling loss due to giving birth?
I don't feel anything at all when I touch myself. It just feels like nothing inside and doesn't arouse me at all. The only way I can masturbate is by rubbing the palm of my hand on my clit. When my boyfriend and I are together, he likes to finger me. But like I said before, I don't feel anything. It gets pretty awkward when he's just fingering me and it's not feeling like anything and it just drags on forever, while he has no idea. What should I do?!
I am 17, me and my boyfriend of two years had a spree of sexual intimacy. We did everything every day, couples times a day here and there. I read a lot about how masturbation can help to bring a woman to orgasm, I don't feel the need to, but doesn't it help that my boyfriend and I basically did every day? I have lost my extreme sex drive, I feel like no matter what it wont happen for me (orgasm). I love giving him what he wants, he tries to give me the same but it never happens? Is there any way past masturbation that can help for an orgasm and bring that sex drive back to my life?
I am having a problem orgasming, like most women. I am 24 years old. I have tried masturbating myself thinking it will be more relaxing and easier, but its not. The problem I am having is I get so close, but I can't get all the way. I start to feel pleasure, then I feel my muscles start to tense up and spaz a little, but then it gets PAINFUL that I jerk away and can't make it to the orgasm. I don't know how to get past this painfulness or if it's normal. I have tried so hard to get through the pain, but its too much. This is starting to ruin my relationship with my boyfriend. Please help me.
I have an amazing boyfriend. He's thoughtful, considerate and sweet - not to mention super cute - everything I've ever wanted. He likes me a lot, too, and he's always telling me how much he likes me and how beautiful I am and all that good stuff. The problem is, I think he likes me a little TOO much. We haven't had sex yet, but I don't know if we can! The problem is that he appears to be a premature ejaculator. When we mess around, he comes unbelievably quickly - and he doesn't even get hard first. He keeps telling me he's really nervous because he's never been with anyone as great as me before, which is really nice, but I'm getting REALLY frustrated. I want to have sex with him but how can I do that if I can hardly touch his penis without it going soft, or worse? I don't know what to do.
This is a quickie. But it was so fantastic, and here at Scarleteen we have so many young men who are so freaked out and upset when they ejaculate sooner than they'd like, that I had to race over here and link to it ASAP.
From the piece, by the wonderful Cory Silverberg:
Read more...
...the idea of premature ejaculation presupposes that there is a clear end goal, and that you're getting there too soon. It also presupposes that extending sex is an obvious goal of sex. If you're ejaculating before you want to, or before your partner wants to, the first thing you ought to do is ask yourself, what is it that I want to extend? Is the sex I'm having good enough to want to make it last longer? Am I coming quickly because really, there's not much to wait around for? And do I want the goal I set for sex to be one that requires a stopwatch to evaluate?
What if all you wanted from a sexual encounter was to feel good? If ejaculating prematurely feels bad then you've got a good reason to learn to control ejacul
Information on this site is provided for educational purposes. It is not meant to and cannot substitute for advice or care provided by an in-person medical professional. The information contained herein is not meant to be used to diagnose or treat a health problem or disease, or for prescribing any medication. You should always consult your own healthcare provider if you have a health problem or medical condition.


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Not yet • http://www.facebook.com/rani.auran
I am Ruzi, my Friends call me Rujhie.... :D i'm still at the stage of learning about art ... twitter account: https://twitter.com/ruziRZ .. ^^Jun 28th, 2013
When the rain washes the word, that's when i felt good moodSep 23rd
Hello! Thanks for stopping by. As a graphic designer, I specialized myself in Flyer Designs and Adobe Muse Themes. My mission is to experiment with different styles but with the accent on quality. I hope you like my work, and please don't hesitate to contact me for freelance work or if you need my assistance!Feb 26th, 2013
As a Fantasy Artist and Illustrator I have dedicated much of my life bringing to life what is left of the imagination. Its a world of possibilities to explore. My dream is to inspire others by sharing with them the bit of magic that we can find in everyday. I have been painting for years and dreaming for many more. I love to create and find inspiration in the little things. Daily Inspirations: 1131, 1142, 1198Jul 11th, 2011
nilNov 13th
Love to dance, draw, paint, and of course my favorite is photography. I am in love and appreciate my man. I am confident in myself and what I believe in. Got any questions? Feel free to ask :PNov 13th
CHRONIC INSOMNIAC. :x Studying Fashion Photography at Fashion Institute of the Philippines. FINE ARTS student at Far Eastern University. Freelance Artist/Illustrator/Designer/Photographer. Too smart for my own good. :D It's gonna get me into trouble one day. :)) I'm mechanically inclined with a great sense of humor. :DSep 7th
► Welcome you guys ►I'm Abdelrhman Taha. ►Graphic Designer ►Design began in : 2/2/2011 ►Birthday September 28, 1995 ►Relationship Status: Single ► Languages :Arabic and English ► Religious Views : Muslim ►Artist | Hobbyist | Design & Interfaces ►FOCUS: Advertising, Digital Art, Illustration Follow Me : ► Twitter : twitter.com/BidoO_o ► Behance : behance.net/BidoPortfolio ► DeviantArt : http://bidoportfolio.deviantart.com/ ► ShadowNess : shadowness.com/BIDO ► Yahoo :email@example.com © 1434 - 2013 Bido Designer All Rights ReservedOct 2nd, 2012
I'm me, I can't change you, and you also can't change me Order Artwork : laksanardie[at]gmail[dot]com .:: facebook : facebook.com/laksanardie ::. .:: twitter : twitter.com/laksanardie ::. .:: Instagram : instagram.com/laksanardie ::.Jul 23rd, 2013
I'm trying to capture something that people can't see the process moving of lifeAug 22nd, 2011


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Marni Velvet blazer
Unfortunately, this product is no longer available
Details & Fit
- Marni teal blazer
- Velvet
- Notched lapels, slit pockets, fully lined
- Button fastenings through front
- 82% viscose, 18% silk; lining: 65% acetate, 35% silk
- Dry clean
- Fits true to size, take your normal size
- Tailored for a close fit
- Mid-weight non-stretchy fabric
- Those with broad shoulders or large bust may wish to take the next size up
- Model is 175cm/ 5'9" and is wearing an IT size 40
Need advice? Contact Customer Care
Product code: 430746
Designer Information
Italian powerhouse Marni is renowned for its irresistibly eclectic designs - shop statement necklaces and knitwear to infuse your wardrobe with bold pattern and bright color. Often crafted with an oversized cut, look out for fit recommendations on the product page.
Delivery & Returns
If you need to send it back, you have 28 days to exchange or return your item. Plus, we'll come and collect from your home, work or alternate address.


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Within the group of people who are doing research on the New York Thew's, I am wondering if anyone has ever contacted a genealogist type Thew across the Alantic and see if they have a missing John Thew who was born around 1705 and was a Seaman to Sea Captain type worker.
If not are there any England / Wales / Northern Europe people doing research on Thew's
Bruce Thew
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Featured Services
Physical therapy program offering assessment and treatment of difficulties in the following areas:
Munroe Regional Medical Center 1500 S.W. 1st AvenueOcala, FL 34471Directions
Munroe Regional Medical Center at the Oaks8550 NE 138th Lane, Bldg 400, Lady Lake, FL 32159
Health Resource Line & Community Health Information352.867.8181M-F 8:30am - 5:00pm
(For emergencies, call 911)
Munroe Regional Medical Center was recently named one of the Most Wired hospitals in the nation by the American Hospital Association. Munroe is one of only 375 hospitals in the nation named to the list, and one of only 20 in Florida. More
Chief Executive Officer Rich Mutarelli has announced the appointment of Phil A. Wright II as the new Chief Operating Officer for Munroe Regional Medical Center.More
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Come enjoy bowling and have some fun!
02:00 - AMF Galaxy East
Chair yoga is designed for students that cannot do traditional yoga.
10:30 - Bliss Yoga Center
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Introducing: My Health Home patient portal is a secure online home for your inpatient hospital health information.
Jody Musto, Homasassa, FL "Munroe Regional is my hospital."
Marie Buchman, Dunnellon, FL"Munroe Regional is my hospital."
Audrey Boyles, Ocala, FL"Munroe Regional is my hospital."
Munroe Regional Medical Center
© 2010 Munroe Regional Medical Center


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Cooks recount horror of Indian school lunch deathsBy INDRAJIT SINGH
The Associated Press | July 19,2013AP PHOTO
An Indian woman sits beside a child who fell sick after eating a free school lunch at a hospital in Patna, India, on Thursday.PATNA, India Soon after they served the daily free lunch they had prepared for dozens of children at a rural Indian school, the two cooks realized something was very wrong. The students started fainting. Within hours, they began dying.
By Thursday afternoon, 23 children between the ages of 5 and 12 had died from eating food laced with insecticide and many others had fallen ill.
Authorities discovered a container of insecticide in the schools cooking area next to the vegetable cooking oil and mustard oil, but it wasnt yet known if that container was the source, according to Amarjeet Sinha, a top official in the state of Bihar, where the tragedy took place.
Some officials have said it appeared that the rice had somehow been tainted with insecticide and might not have been properly washed before it was cooked.
Its not a case of food poisoning. Its a case of poison in food in a large quantity, going by the instant deaths, Sinha said.
More answers were expected today, when a forensic laboratory was to issue the results of its tests on the dead children, the food and the uncooked grain stored by the principal in her house, he said. Police were searching for the principal, who fled after the students started falling sick, Sinha said.
The cooks, Manju Devi and Pano Devi, told The Associated Press that the principal controlled the food for the free daily lunch provided by the government at the school. On Tuesday morning, she gave them rice, potatoes, soy and other ingredients needed to prepare the meal and then went about her business. As the children ate, they started fainting, the cooks said.
The two cooks were not spared either.
Manju Devi, 30, ate some of the food and fainted. Her three children, ages 5, 8 and 13, fell ill as well. All were in stable condition Thursday.
While Pano Devi, 35, didnt eat the tainted food, her three children did. Two of them died and the third, a 4-year-old daughter, was in the hospital.
I will stop cooking at the school, she said. I am so horrified that I wouldnt grieve more if my only surviving child died.
Sinha said one of the cooks told authorities that the cooking oil appeared different than usual, but the principal told her to use it anyway. Doctors believed the food contained an organophosphate used as an insecticide, he said.
The free midday meal was served to the children Tuesday in Gandamal village in Masrakh block, 50 miles north of Patna, the Bihar state capital.
Some of the victims were buried Wednesday in front of the school building in protest.
Those who survived the poison were unlikely to suffer from any serious aftereffects from the tainted food, said Patna Medical College hospital superintendent Amarkant Jha Amar.
There will be no remnant effects on them. The effects of poisoning will be washed after a certain period of time from the tissues, Amar said.
Amar said Thursday that the post-mortem reports on the children who died confirmed that insecticide was either in the food or cooking oil. He said authorities were waiting for lab results for more details on the chemicals.
Indias midday meal plan is one of the worlds biggest school nutrition programs. State governments have the freedom to decide on menus and timings of the meals, depending on local conditions and availability of food rations. It was first introduced in the 1960s in southern India, where it was seen as an incentive for poor parents to send their children to school.
Since then, the program has been replicated across the country, covering some 120 million schoolchildren. Its part of an effort to address concerns about malnutrition, which the government says nearly half of all Indian children suffer from.
Although there have been complaints about the quality of the food served and the lack of hygiene, the incident in Bihar appeared to be unprecedented for the massive food program.
But with the country focused on the safety of the program Thursday, reports emerged that others had fallen ill across India.
In the southern state of Tamil Nadu, at least 100 girls became sick, vomiting and fainting, after eating lunches made with contaminated eggs, the Press Trust of India reported.
In Maharashtra, dozens of students fell ill after drinking contaminated water, media reported.
In Bihar, the state director of the feeding program, R. Lakshamanan, told PTI that some students refused to eat the lunches Thursday in the wake of the tragedy.
The national government announced it would set up a second committee to review the functioning of the meal program in addition to one that already monitors the program.MORE IN Wire NewsSAN JUAN, Puerto Rico Hurricane Cristobal hurled heavy rains across Atlantic and Caribbean... Full StoryGAZA CITY, Gaza Strip Israel and Gazas ruling Hamas agreed Tuesday to an open-ended cease-fire... Full StoryAUGUSTA, Maine Maine Gov. Full Story
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- TODAY'S WEATHER MINUTE:Chemicals used in hydraulic fracturing that pollute ground water and the air we breathe come under scrutiny by researchers who find at least eight fracking chemicals toxic to mammals.
- TODAY'S WEATHER MINUTE: The craze for Omega-3 fatty acids as a dietary supplement in its most popular form, fish oil, has led to depletion of fish stocks in oceans throughout the world. Is this the beginning of the total collapse of global fisheries?
- TOMORROW'S HEADLINES TODAY: Suspects arrested in Killington bear death, Bryanna Allen and Kevin O'Connor report along the Back to School front, Rutland Plywood site remains an active fire scene as debris continues to smolder.
- TODAY'S WEATHER MINUTE: Forests around Chernobyl, even though dead from massive irradiation after nuclear accident 30 years ago, still have not even begun to decompose, natural balance disrupted at microbial level.
- Dogs have their day at White's Pool
- RICHARD'S POOR ALMANACK: In 1609, Galileo demonstrates his telescope to Venetian lawmakers; during the same year, the Spanish Inquisition begins Basque witch trials, Henry Hudson sets sail from Amsterdam to North America, Shakespeare's sonnets published.


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Torpedo Room
Now Open in Berkeley, CA!
The Sierra Nevada Torpedo Room is the latest addition to Berkeley, California's vibrant Fourth Street. Our new, intimate space is a hub for craft beer science, flavor and culture. Some of the Torpedo Room's 16 taps will feature rare, small-batch draught Sierra Nevada beers you won't find anywhere else. Grab a flight and we'll walk you through what brought each beer to life, down to the barley kernels. We'll foster more common drink geekery through special events, so keep an eye on the calendar.
Drop by the Torpedo Room and sip in some brewing history, modern innovation and, of course, good fun.
Currently On Tap
Audition Salted Caramel
A heap of caramel malts and a dash of common salt drive the caramel-toffee flavors and subtle tartness of this dark gose-style beer.
Audition Belgian Blonde
This genre-bending beer has the bright, resinous hop profile of American IPAs blended with the dry, complex yeast character of Belgian farmhouse ales.
A hazy wheat ale—untamed, unfiltered and unafraid. With a full, fruity aroma and notes of spicy clove and banana bread, Kellerweis is truly a unique brew.
Beer Camp Across America - Ballast Point - Electric Ray
A play on the fish's scientific name—Torpedo californica—Electric Ray pays homage to our Hop Torpedo, the source of much of this beer's big flavor. Grapefruit and floral notes deliver a high-voltage hit of hop flavor.
Vienna Lager
Vienna lager is our take on the classic European amber lager. It has bright reddish highlights and a pronounced bready malt aroma reminiscent of its Austrian counterparts.
Flipside® Red IPA
Flipside Red IPA is a rebuttal to the mild-mannered beers of summer. Tropical fruit and citrus hop flavors from the use of whole-cone Citra, Simcoe, and Centennial hops are the perfect notes for this in-between season.
Rain Check Spiced Stout
Rain Check Spiced Stout is our answer to the merciless wet weather that plagued and slowed the construction of our new brewery in Mills River, NC. This dark, rich, and roasty beer helps us forget the delays—a Rain Check we'll take anytime.
O'Brother Where Aldo
A magnetic blend of aromas including tropical fruit, fresh dill, and cedar spice pull you into this copper-colored brew that boasts earthy and herbal flavors and arresting complexity.
Trip in the Woods
At the edge of the woods is an inviting aroma of baker's cocoa, brown sugar and coconut, while the forest's depths swell with smokiness in this blended beer.
Narwhal® Imperial Stout
Inspired by the mysterious creature that dwells in the deepest Arctic seas, Narwhal Imperial Stout is midnight black and bold—with notes of baker's cocoa and dark roasted coffee. This massive imperial stout is incredibly complex and explores the darkest depths of malt flavor.
Hoptimum® Imperial IPA
Hoptimum is the biggest whole-cone IPA we have ever produced—a whole-cone hurricane of flavor. Aggressively hopped, dry-hopped, AND torpedoed, Hoptimum delivers ultra-intense flavors to hop fanatics everywhere.
Earl's IPA
Tea leaves long famous overseas bolster this English-style IPA with the rich citrus aroma and flavor of bergamot oranges.
Pale Ale
Its unique piney and grapefruit aromas from the use of whole-cone American hops have fascinated beer drinkers for decades and made this beer a classic.
Torpedo® Extra IPA
The first beer to feature our "Hop Torpedo"—a revolutionary dry-hopping device that controls how much hop aroma and what kind is imparted into beer without adding additional bitterness.
Beer Camp Across America - Bell's - Maillard's Odyssey
Rich, dark, and roasty. Taking its name in part from the famed Maillard reaction—the "browning" of sugars and amino acids—that creates the wonderful caramelized toffee-like and roasted flavors so abundant in this beer.
Knightro Irish-style Stout
Black in color but surprisingly light in body with rich caramel and chocolate malty flavors. It has a creamy mouthfeel and gentle carbonation from the use of a high percentage of Nitrogen instead of the typical carbon dioxide.