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Apple CEO Tim Cook Teases 'New Product Category'
Something for the rumor mill to chew on.
Apple has never really been one to show its hand. The company is known for keeping a tight lid on any talk of upcoming products, refusing to comment on rumors, speculation or leaked photos. However, every now and again, the company throws us a bone, teasing us about what it's got in the pipeline.
The Verge reports that Apple CEO Tim Cook today promised some surprises for the fall and 2014. Specifically, Cook is said to have alluded to the launch of an entirely new product. According to the Verge, Cook teased "the potential of exciting new product categories," and said the teams at Apple are "hard at work on some amazing new hardware, software, and services that we can't wait to introduce in the fall and into 2014." Of course, the mention of 2014 means Apple may not launch this new product in the fall.
So what could it be? Rumors of an Apple TV have been on the horizon for a long time. However, there's also been a lot of talk of an Apple smartwatch as of late, as well as an iRadio. Apple announced the iPhone 5 and the iPhone 4S in the fall of 2011 and 2012, respectively, but the company is expected to announce an iPhone 5S this coming summer.
Another Apple article! Great time to mention once again how much I hate the new comment system with its slow loading and error messages at Tom's and that the only thing good about it is there's no 20 thumb up limit.
Apple glasses. Then Apple will say they invented it and sue Google.
Must be a taller thinner lighter faster iPod touch mini micro 2.
4jankeke , April 24, 2013 4:50 AMA watch with a tynier screen than an ihpone and that you have to charge every few hours* ? No thanks.
1jankeke , April 24, 2013 4:50 AM* I can't imagine it have a battery with enough power to last more than a couple of hours due to the limited syze of a wrist watch. Unless they make it bulky but I really doubt that.
3jankeke , April 24, 2013 4:51 AMWhy can I only comment a couple of sentences at a time ? It's really annoying !
Apple glasses. Then Apple will say they invented it and sue Google.
Another Apple article! Great time to mention once again how much I hate the new comment system with its slow loading and error messages at Tom's and that the only thing good about it is there's no 20 thumb up limit.
Must be a taller thinner lighter faster iPod touch mini micro 2.
10Willy McBurgle , April 24, 2013 6:08 AMLet me guess - Is it small, white and square with rounded corners?
4ubercake , April 24, 2013 6:14 AMLet me guess... A 6MP camera (as opposed to a 5) on an iPad? Or maybe a bottom facing camera(?)?
Or a new type of power/docking connection on the next iPhone rendering all of your current accessories useless?
Or square-cornered circle-shaped iPods?
Or smart feminine hygiene products?
I can't wait for the latest Apple innovation! These are exciting times we live in!
2bigpinkdragon286 , April 24, 2013 6:34 AMI laugh every time I see this guy's picture as he reminds me of Herb from "Two and a Half Men."
1cknobman , April 24, 2013 6:40 AMIn 2014!! Who gives a flying fck???
1vaughn2k , April 24, 2013 6:47 AMAnd its white! oh my god! oh my god! oh my god! White!
0de5_Roy , April 24, 2013 7:22 AMwhat he's is trying to tell you is that they have added yet another product(!) to rip you average people off.
i think ryan stiles may be cast as him in an epilogue scene in a movie about the end of apple's golden days.... or as a lead in 'begining of teh end'.... >_>
0ubercake , April 24, 2013 7:23 AMEveryone with a best buy credit card will own one... whatever it is...
0digiex , April 24, 2013 8:32 AMiFail
1burmese_dude , April 24, 2013 10:33 AMIt's call iSuck line... features more litigation, stop innovation, price inflation. iFans will love it.
2del35 , April 24, 2013 11:41 AMApple stock has fallen close to 45% since reaching its high and I expect it to fall alot more. Apple is shiny junkware for the technologically preliterate.
0del35 , April 24, 2013 11:57 AMLet me guess, the iPad will have a side facing camera.
0chumly , April 24, 2013 1:27 PMBUT CAN IT READ?!?!
0bigpoppastuke , April 24, 2013 4:17 PMIt's the iWatch. NEXT.
0mynith , April 24, 2013 5:07 PMMaybe food. They have the right brand name for it.


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NEW YORK (AP) - Far below the earth where the twin towers once stood, a cavernous museum on hallowed ground is finally nearing completion.
JEMEZ PUEBLO, N.M. (AP) - A firefighter missing for a week in a rugged New Mexico forest was found dead Friday atop a mesa, where he apparently had crashed his ATV, officials said.
MOAB, Utah (AP) - A wild bull elk gored a shepherd in the mountains in eastern Utah, puncturing one of the man's lungs, knocking him unconscious and forcing him to walk several miles for help.
COLUMBUS, Ohio (AP) - A man who held three women for a decade in his Cleveland home said authorities missed an opportunity to catch him in 2004, because his picture should have been captured by a school security camera minutes before he abducted one of his victims, according to interrogation videotapes that became public Friday.
NJ BOY GETS NEW WAGON AFTER THEFT VIDEO GOES VIRAL: BELMAR, N.J. (AP) - The family of a disabled New Jersey boy whose wagon was stolen from their front yard says the thief has made amends after surveillance video of the heist went viral.
PHILADELPHIA (AP) - Supreme Court Justice Ruth Bader Ginsburg, who recently officiated at a friend's same-sex wedding, told a Philadelphia audience Friday that growing acceptance of gay marriage reflects the "genius" of the U.S. Constitution.
PHILADELPHIA (AP) - Supreme Court Justice Ruth Bader Ginsburg, who recently officiated at a friend's same-sex wedding, told a Philadelphia audience Friday that growing acceptance of gay marriage reflects the "genius" of the U.S. Constitution.
WASHINGTON (AP) - Suggesting an uphill fight for President Barack Obama, House members staking out positions are either opposed to or leaning against his plan for a U.S. military strike against Syria by more than a 6-1 margin, a survey by The Associated Press shows. The Senate is more evenly divided ahead of its vote next week.
ATLANTA (AP) - After falling four years in a row, U.S. births may finally be leveling off.
ALBANY, N.Y. (AP) - An American Indian tribe in upstate New York said Thursday it will launch a radio ad campaign pressing for the Washington Redskins to shed a name often criticized as offensive.
WASHINGTON (AP) - The Obama administration is considering a plan to use U.S. military trainers to help increase the capabilities of the Syrian rebels, in a move that would greatly expand the current CIA training being done quietly in Jordan, U.S. officials told The Associated Press on Thursday.
ATLANTA (AP) - Children - like adults - are increasingly trying electronic cigarettes, according to the first large national study to gauge use by middle and high school students.
NEW YORK (AP) - A teenage remote control helicopter enthusiast flying one in a park on Thursday was struck in the head by it and killed.
MAN CHARGED WITH SPREADING HIV CLAIMS 300 PARTNERS: DEXTER, Mo. (AP) - A Missouri man who told authorities he had sexual contact with as many 300 people since being diagnosed with HIV pleaded not guilty on Thursday to infecting another man with the virus, and prosecutors said more charges are expected.
ORLANDO, Fla. (AP) - George Zimmerman's wife filed for divorce Thursday, less than two months after her husband was acquitted of murdering Trayvon Martin and a week after she pleaded guilty to perjury in his case.
BROWNSVILLE, Texas (AP) - President Barack Obama will seek more than $2 billion to respond to the flood of immigrants illegally entering the U.S. through the Rio Grande Valley area of Texas and ask for new powers to deal with returning immigrant children apprehended while traveling without their parents, a White House official said.
ALBANY, N.Y. (AP) - New York state can end its three-decade HIV crisis by the year 2020, Gov. Andrew Cuomo said Sunday as he announced an ambitious plan to deliver a knockout blow to the epidemic by boosting testing, reducing new infections and expanding treatment.
BOSTON (AP) - The first of four friends of Boston Marathon bombing suspect Dzhokhar Tsarnaev is set to go on trial on charges he impeded the investigation into the deadly attack.
SEATTLE (AP) - A cruise ship that returned to Seattle after a fire in its boiler room left the port again on Sunday morning.
NEW ORLEANS (AP) - Two men exchanged gunfire early Sunday on the city's always-crowded Bourbon Street in the celebrated French Quarter and nine people were shot in the crossfire, including two who were critically wounded, police said.
PHILADELPHIA (AP) - Authorities on Sunday were investigating how a metal security grate detached and fell from the facade of an Italian ice shop, killing a 3-year-old girl in front of dozens of people who tried to rescue her.
ATLANTIC CITY, N.J. (AP) - Atlantic City started the year with 12 casinos. By Labor Day, it could be down to nine.
DETROIT (AP) - Massive chunks of concrete hang menacingly from what remains of an upper floor at a gutted building at the vacant Packard car plant, a time-decayed symbol of Detroit's finer things and luxury vehicles.
PRINCETOWN, N.Y. (AP) - When Maggie McNally-Bradshaw and husband Curt hop on their electric motorcycles and twist the throttles, they get a rush like no other.

subset: commoncrawl


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Worship Nights with Neal Morse Sept. 2014
Get Closer Weekend in Berlin Sept. 6 and 7!
Flying Colors Tour Dates October 2014
This CD contains the encores from the Berlin concert plus Neal talking about and playing some new song ideas he's been having.
Track List:
1. We All Need Some Light
2. Open Wide The Flood Gates
3. Open Wide The Flood Gates Part 2
4. Solitary Soul
5. Wind At My Back
6. Talk and New Songs


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Does an Independent Central Bank Violate Democracy?
AbstractThe question of central bank independence is one of degree. A completely independent central bank is impossible as long as a country has provisions for altering central bank powers, even if that requires constitutional amendments. On the other hand, any central bank has at least some discretion in monetary policy is effectively determined by the currency board. In the United States and many other countries, people question the degree of central bankers from pressure to serve either the political motives of government officials or the financial interests of private individuals and organizations. This school of thought argues that the central bank should be left alone to pursue one monetary policy goal: price stability. It is feared that either government officials with too much influence over central bankers or laws setting inappropriate priorities for them undermine this independence. The federal Reserve already enjoys a good measure of independence, but many observers believe that it should have more. In particular, the advocates of greater Federal Reserve independence support reducing the statutory encumbrances on the Fed, especially the Humphrey-Hawkins Act. But problems arise...
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Bibliographic InfoPaper provided by EconWPA in its series Macroeconomics with number 9811005.
Length: 38 pages
Date of creation: 17 Nov 1998
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Handle: RePEc:wpa:wuwpma:9811005
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After meeting with the players yesterday, and speaking with some of the captains during the interview process, Theriault was impressed with the maturity of his new team.
"They're the type of kids that sit up straight and look you in the eye. You can see the discipline they have," said Theriault. "They took a great step forward last year and you can see they're excited to try to take another. You can't tell they want to win, but they want to win as a team. They're not concerned about individual stuff."
Theriault worked at Framingham State for a year before coordinating the defense at Westford and then Andover. Coaching the Golden Warriors against some of the more advanced offenses statewide prepared him to be a head coach, he believes.
"I like to be aggressive. A lot of it is preparation, being able to line up and handle everything an offense can throw at you, and setting the tone," the coach said. "The complexity of the offenses in the MVC prepares you for anything."
Theriault hopes to fill out his assistant coaches in the coming weeks as he gauges interest in holdovers from Rogers staff as well as others both in the school system and from his own background. Offensively, he foresees a system that plays an up-tempo style and is similar in style to head coach E.J. Perry's in Andover.
"One thing we always did in Andover was keep defenses on their toes. We were creative in that there was always something different you had to worry about," Theriault said. "As a defensive coach, you know what works against you, so what we do will stem a lot from that."


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Welcome to Calumet College of St. Joseph Sites. This is your first post. Edit or delete it, then start blogging!
About MeBetty Delinck was born and raised in Whiting, Indiana where she and her husband, Frank, still reside. Now that their three children are on their own, Delinck devotes more time to her painting career. Although she still loves to paint in oil and acrylic, Delinck became "hooked" on watercolors several years ago. "I love the way one can go from a deep color and gradually wisp it out to nothingness." Delinck maintains that always having pets in the house influenced her love of animals which can be found in most of her works. After graduating Summa Cum Laude from Calumet College of St. Joseph in Whiting, Indiana, with a Fine Arts Degree, Delinck began teaching elementary art for many years. With a Master's Degree from Governor's State University in Illinois, she now teaches studio courses at Calumet College of St. Joseph and is currently their Artist-in-Residence. Taking workshops from the Art Institute of Chicago and from numerous renowned instructors expanded her art background. Delinck has won many awards for her works including several Best of Shows. She has exhibited extensively throughout the Midwest, including Chicago IL, Ellison Bay WI, New Buffalo MI, and many galleries in Indiana. Her work can be found in private collections nation wide and international wide. MEMBERSHIPS: Art Institute of Chicago ~ Plein Aire Painters 119th Street Artists ~ South Shore Arts Illiana Artists ~ Chesterton Art League AWARDS: Tri Kappa Art Exhibit – Best of Show and Honorable Mention Chesterton Women's Club – Patron Award and Honorable Mention Illiana Artists Show – 2nd Place Hammond Public Library Seniors Show – 1st, 2nd, 3rd, and Honorable Mention Lake County Fair – Best of Show plus numerous ribbons Local Art Fairs – numerous ribbons COLLECTIONS: Whiting City Hall ~ Whiting Public Library ~ Indiana Senator ~ Private Collections American Trust and Savings Bank ~ David Radovich, D.D.S .~ Cooley Animal Clinic EXHIBITS: Northern Indiana Arts Assoc. ~ University Club, Chicago Calumet College of St. Joseph ~ Chesterton Art Gallery ~ 18 Artists Gallery Art Barn Gallery North, MI ~ 119th Street Artists ~ Area Libraries Deep River County Park ~ Hammond Environmental Center
Educational BackgroundB.A., Calumet College of St. Joseph. 1975, M.A., Governor's State University, 2008.
Calumet College of St. Joseph Homepage
Introduction to Design and Careers:
This introductory course exposes students to a variety of art materials and techniques through an exploration of right-brain activities and the fundamentals of two and three dimensional design. Topics include: unity, balance, rhythm; line, form, color; focal point and illusion of space. Students apply design principles to the interpretation, analysis and critique of artworks. Students also learn about career opportunities and resources.
Advanced Design:
This course is a continuation of MFA 110. Students will explore the design elements further and create more complicated and innovative designs. The course may be repeated for a maximum of nine hours.
This course will introduce students to many basic watercolor techniques from which they will experience different methods of producing a watercolor. Techniques include wet in wet, dry brush, graded wash, hard edges, soft edges, and many other techniques using everyday objects such as sponges, tissues and razor blades. Students apply the techniques to create mood, develop form, and learn to analyze their own works and the works of other students.
Advanced Watercolor:
This course is a continuation of the Watercolor class. Much more innovation and experimentation will take place. Large works will be encouraged. Students apply what they have learned previously and analyze their progress through class critics.
Papers, Publications, and Helpful Links
Exhibits and Awards
University Club, Chicago, IL
South Shore Arts Assoc., Munster, IN
Chesterton Art Gallery, Chesterton, IN
18 Artists Gallery, Chesterton, IN
Art Barn North, New Buffalo, MI
119th Street Artists, Whiting, IN
Studio 659, Whiting, IN
Bernard Gallery, Calumet College of St. Joseph, Whiting, IN
Deep River County Park, Hobart, IN
Gerhart Museum, Ellison Bay, WI
The Clearing, Ellison Bay, WI
Hammond Environmental Center, Hammond, IN
Governors State University, University Park, IL
East Chicago Public Library, East Chicago, IN
Hammond Public Library, Hammond, IN
Whiting Public Library, Whiting, IN
Purdue University Calumet, Hammond, IN
Tri Kappa Art Exhibit – Best of Show and Honorable Mention
Chesterton Women's Club – Patron Award and Honorable Mention
Illiana Artists Show = 2nd Place
Hammond Public Library Shows – 1st, 2nd, 3rd place and Honorable mentions
Lake County Fair – Several Best of Shows and numerous other ribbons
Local Art Fairs – Best of Show, 1st, 2nd, 3rd places and Honorable mentions
Prof. Delinck's Blog
Hello world!
Wednesday 22, 2014
Please don't hesitate to contact me, my office hours are:email@example.com Phone: (219) 473-4291


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Dallas Cowboys wide receiver Miles Austin is expected to play in Week 13, according to Ian Rapoport of NFL Network. Ausin injured his hip in the first quarter of the Thanksgiving Day loss to the Washington Redskins and did not return to the game.
Austin, who is second on the team in receiving yards and touchdowns, had just two catches for 32 yards in Week 10 against the Philadelphia Eagles. The two teams meet again on Sunday.
Fantasy Impact: Austin may miss some time this week but it sounds like he should be ready to play on Sunday against the Eagles. Austin has been frustrating of late for fantasy owners as Dez Bryant has started to get most of the targets at wide receiver and Austin hasn't scored since Week 7.
Assuming he's active, Austin should be considered a low-end No. 2/3 wide receiver for Week 13.
For more fantasy info, head over to the SB Nation Fantasy War Room 4-8:30 p.m. ET Monday through Thursday and 8 a.m. to 1 p.m. ET on Sunday. Check out SB Nation's own Fantasy Football game, Pick 6!


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At CrossFit MOB, mind prevails over body as trainers lead groups through a new Workout of the Day (WOD) every day. In their gym, which CrossFitters refer to as a "box," groups perform a variety of exercises at high intensity for short intervals. Workouts can be scaled for all fitness levels, and often include exercises such as running, rowing, weight lifting, kettlebell moves, as well as rope climbing and gymnastics-inspired exercises.
B Fitness's owner Mike Byrne writes that he created B Fitness to be a community within a community—a claim that is backed by a wealth of evidence. He and wife Sandy, a local teacher, have been involved in the surrounding community for more than three decades through activities such as the Chamber of Commerce and the YMCA. B Fitness has also hosted a fitness challenge for Westminster's police and fire departments.
The gym itself, which is stacked with strength-training and cardio equipment as well as group fitness, cycling, and CrossFit classes, provides a home away from home for exercisers. A café quenches thirst with nutritious smoothies and refuels hungry patrons with healthy snacks. The child-care center offers video monitoring for parents on their treadmill's personal TV while a Wii, puppet theater, and bounce house entertain children. Kids can expend extra energy during fitness classes such as rock climbing, yoga, and dodgeball.
Zachary Willson and Israel Campbell aren't just CrossFit-certified coaches—they're United States Marines. The tough CrossFit Undeniable trainers make use of their past experiences when leading athletes through each new CrossFit Workout of the Day (WOD), which may include a blend of kettlebell moves, weight lifting, running, and rowing. It's also not uncommon to see CrossFit Undeniable's clients performing less conventional exercises, including rope climbing, tire flipping, and gymnastics.
Although Prestige Fitness' new facilities sparkle with brand-new cardio and strength-training machines and freshly painted walls, they still possess an air of intensity found in most worn-in gyms. Personal TVs on each piece of cardio equipment wire members into their favorite shows as they slay calories, saving them from the standard gym entertainment of harmonized grunting. Group exercise classes challenge members to burn calories in tandem, as they engage in the intense routines of Lance Armstrong Livestrong group cycling, Zumba, or yoga. Massage therapists help melt away the tension of a hard workout, plying their trade in quiet massage rooms isolated from the rest of the gym's hubbub. A two-story mini gym keeps tykes active in the Kids Club, where they shoot down slides, clamber up and down climbing equipment, and give kisses to punching bags.
The trainers at Streets Fitness believe that to progress physically, fitness relies on variation. To that end, they encourage clients to explore the gym's full stock of weight-training and cardio equipment, as well as its 40 weekly classes. The class selection includes self-defense training such as boxing and kickboxing, in which guests burn calories as they perfect their martial techniques and figure out their entrance theme songs. And circuit training and core-conditioning sessions are also available, including The Grid, a full-body cross-training workout that was voted one of the area's best workouts by the Daily Camera. Streets also offers one-on-one personal-training sessions, in which coaches fine-tune workouts depending on patrons' goals and the severity of their heavy-bag phobias.
Too many 60-hour workweeks is what prompted Robyn Morrisette to ditch the corporate world for the fitness world. After becoming an ISSA-certified personal trainer, a CrossFit Level 1 coach, and a certified Adventure Boot Camp coach, she ultimately started Front Range Boot Camp, "a women's boot camp with heart." There, while being spurred on by Morrisette and the other exercisers, women can push, pull, run, climb, and jump their way to health and physical fitness, tracking their progress and becoming part of a fun community along the way.
The exercise program changes daily but always starts with a warm-up and ends with yoga. And it's not just about the exercise—participants can also expect nutritional guidance, fitness evaluations, body challenges, personal coaching, and free events intended to inspire a totally transformed lifestyle.


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#12 - yeagerduncan (06/18/2013) [-]
#19 to #12 - runescapewasgood (06/19/2013) [-]
**runescapewasgood rolled a random image posted in comment #480799 at Video Games Board - console gaming, pc vs console gaming, video console and games ** <<his response to the fat guy


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This is your place for the latest Royal Caribbean International, Celebrity and Azamara Cruise news.
|Posted by RCI fans on August 22, 2014 at 7:45 PM
|comments (0)
Royal Caribbean has announced a live streaming telecast, which will unveil game-changing technology on board Quantum of the Seas.
The live-event will take place on Monday 25th August at the Meyer Werft shipyard in Papenburg, Germany and will be presented by Richard Fain, Chairman and CEO of Royal Caribbean International. The event will begin at 10am (EST) which will be 3pm in the UK.
Richard Fain will also be accompanied by David Pogue, Yahoo Tech Columnist & host of NOVA ScienceNOW.
Tune into the broadcast by clicking on the image below or visting royalcaribbeanpresscenter.com.
|Posted by RCI fans on August 12, 2014 at 3:10 PM
|comments (0)
It's official, the first passenger on board Quantum of the Seas is......a polar bear!
Image: Royal Caribbean International
This giant pink sculpture is the creation of Australian artist, Lawrence Argent, who has created similar pieces of work featuring polar bears, rabbits and pandas.
The installation for Quantum of the Seas is called "From Afar" and stands 30 feet tall and has a weight of 8 tons. It is located on the top deck leaning against the SeaPlex and rock climbing wall, looking out to sea.
Argent's signature style uses triangles and this gigantic sculpture consists of 1,340 of them!
The pink polar bear had to be transported from the fabrication building on barge to Papenburg, where it was then lifted into the air by a crane and placed onto a flatbed truck which then delivered it to the construction hall, ready to be installed onto the ship.
Lawrence Argent stated, "It will be seen by many, many, many, many people. That's an exhilirating experience for an artist. I've done many projects throughout the world and they're always static in a specific city or venue."
|Posted by RCI fans on August 5, 2014 at 3:30 PM
|comments (3)
Quantum of the Seas is expected to be floated out of the Meyer Werft construction hall at 4am UTC on Wednesday 13th August 2014.
We've teamed up with HD1080ide to bring you a LIVE feed direct from Papenburg, Germany of this exciting event!
Please note that date and time is subject to change. For updates follow us on Twitter with hashtag #QuantumFloats
|Posted by RCI fans on August 5, 2014 at 3:05 PM
|comments (0)
During our recent visit on board Royal Caribbean's Brilliance of the Seas in Harwich on 26th July 2014, we had the opportunity to sit down and interview Harry Cotterill from Dream Designs Colchester.
During the interview, Harry discussed how he started the company, his career highlights and how he draws the cruise ships. He also explained his thoughts on Royal Caribbean and gave some note-worthy advice for first time cruisers.
You can check out the full interview starring Harry Cotterill and our Founder and Editor, Jordan Bailey, below;
Trouble viewing? click here
Make sure you subscribe to our YouTube channel for more great cruise videos, including highlights from our Brilliance of the Seas visit.
We had a great time exploring Brilliance of the Seas and even had the chance to visit the bridge! A full blog post detailing our visit will hopefully be coming soon, as well as some outtakes from the interview!!
It won't be too long until RCI fans and Dream Designs Colchester team up for another event, so stay tuned for more details to come. All that we can say at this stage is it will be BIGGER than before!!
|Posted by RCI fans on August 1, 2014 at 11:45 AM
|comments (0)
Travel Weekly reports that UK-based Celebrity Eclipse will undergo a refurbishment in April next year when she enters drydock for routine maintenance.
She will return to her homeport of Southampton on May 9th 2015 with a new dining venue, revamped pool area and an upgraded casino.
The ship's Cellar Masters wine bar is being transformed into Gastrobar, which will serve more than 40 craft beers.
Nicki Tempest-Mitchell, sales director at Celebrity Cruises, said the bar, which is currently available only on Celebrity Equinox, would become a "trendy and cool place to eat and drink".
"It will follow the innovation we have in speciality dining venue Qsine, with customers ordering their food and drink on an iPad," she said. "We will be able to pair food and drink nicely.
"This was only added on Equinox in the past four or five months so it's very exciting to have it coming to Eclipse too."
The pool area on the ship is also being transformed with the addition of a frozen drink bar called Slush.
The American-style casino will also become more British with 12 new British-themed slot machines, and American-style roulette wheels being replaced by European-style ones. The cuise line is also installing a private photo studio.
|Posted by RCI fans on July 30, 2014 at 5:40 AM
|comments (0)
With the float-out of Royal Caribbean's latest vessel, Qauntum of the Seas, expected to be on Saturday 9th August, the ships' lifeboats and tenders are starting to arrive.
Image: schiffsjournal.de / North Sea Man
The futuristic lifeboats are being built at the Fassmer shipyard just outside of Bremen, which is approximately 100km away from the Meyer Werft shipyard in Papenburg, Germany. They are then being transported by inland waterways and expected to arrive in Papenburg on Thursday.
Each lifeboat is 12.5 meters long and 5.4 meters wide. Quantum of the Seas will be outfitted before entering service in November 2014.
|Posted by RCI fans on June 26, 2014 at 1:45 PM
|comments (0)
Royal Caribbean has revealed to Seatrade Insider plans to create a new tour company specialising in land tours around the globe.
The company, to be called TourTrek, is still in formation, but Royal Caribbean Cruises Ltd. has named John Weis, its former vice president of global tour operations, to oversee development of the company.
Royal Caribbean already offers guests thousands of tours in hundreds of destinations, however TourTrek will be exclusively for the Royal Caribbean International, Celebrity Cruises and Azamara Club Cruises brands, allowing more dedicated and unique tours to be arranged.
In a statement, Royal Caribbean revealed TourTrek will operate in 90 countries. Royal Caribbean went on to describe TourTrek as a technology company that will be wholly owned by RCCL.
Further details about the company will be annouced in the coming months, explained Royal Caribbean.
|Posted by RCI fans on June 19, 2014 at 3:05 PM
|comments (0)
We are very excited to announce that we have teamed up with our friends over at Dream Designs Colchester for a special ship visit on board Royal Caribbean's beautiful Brilliance of the Seas.
The visit will take place a month today on July 26th 2014 on board Brilliance of the Seas at Harwich International Port.
Founder and Editor of Royal Caribbean Fans, Jordan Bailey, will be meeting Harry Cotterill, President and Managing Director of Dream Designs Colchester along with Gavin Pamnent, Chief Photographer, before heading over to Harwich International Port just before 10:30am.
Once on board, we will explore the main areas of the ship, especially some of the venues we missed on our visit last year, including some of the specialty restaurants. During the tour, we also hope to locate Harry's fabulous drawing of Brilliance of the Seas which he presented to the Captain during his last visit on July 27th 2013. You can keep up to date with the search using #WheresHarrysDrawing.
Jordan commented on the event stating: "We're so excited to be visiting the beautiful Brilliance of the Seas again. It's a pleasure to be attending with Dream Designs Colchester and we look forward to exploring some of the venues we missed on our previous visit last year. We thank Harry and Royal Caribbean International for making this all possible!"
Whilst touring Brilliance of the Seas, we aim to take multiple photos and videos which we will be posting on our Facebook and YouTube pages after the event. The tour will conclude by having lunch on board.
Harry Cotterill, President & Managing Director, Dream Designs Colchester, said: "We are thrilled to be working together with our friends at Royal Caribbean Fans and truly delighted that they are able to join us for our ship visit aboard Brilliance of the Seas in Harwich next month!"
He further added: "Our thanks of course have to go to the Captain and crew of Royal Caribbean International's Brilliance of the Seas for agreeing to welcome us back again aboard."
To keep up to date with our visit, follow @RCI_fans and @HarryCotterill on Twitter or by using hashtags #rcionboard #WheresHarrysDrawing and #DreamDesignsColchester.
Alternatively, we'll also be posting several images on our Instagram account, @rci_fans.
|Posted by RCI fans on June 11, 2014 at 1:40 PM
|comments (0)
Royal Caribbean has announced they will not be sending a ship to New Orleans for the Winter 2015-16 season.
Image: Royal Caribbean
Janet Diaz, Royal Caribbean spokeswoman, made this comment regarding the decision, "At this time, we do not have any ships planned for New Orleans in the winter 2015-16 season once Serenade of the Seas departs in April 2015."
Serenade of the Seas offers seven-night cruises to the Caribbean and the Bahamas.
|Posted by RCI fans on June 6, 2014 at 4:15 PM
|comments (1)
According to Cruise Critic, a fire broke out on board Anthem of the Seas yesterday, 5th June.
Image: Meyer Werft
The fire has caused around $68,000 worth of damage and the origin of the fire is believed to have been a cabin located on Deck 3.
The production area was immediately evacuated and the fire was controlled and extinguished.
A statement from Royal Caribbean said: "Two people were treated for slight smoke poisoning at a hospital in Papenburg, no one else was harmed.
"Approximately EUR50,000 worth of damage has been reported. The fire originated from a cabin on deck 3, however a cause has not yet been established."


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Articles in Chefs
In Julia Reed's foreword for "Mississippi Current," the new book by chef and restaurateur Regina Charboneau, she tells how she visits Charboneau's Southern home to get doses of "biscuit love." It's an apt metaphor for the chef's graciousness and hospitality, which she conveys, in part, through her croissant-influenced biscuits. If that sounds like an unlikely fusion, think again, for "Mississippi Current" gently merges the many culinary cultures found along the mighty river's path.
One of Charboneau's roles is culinary director of the American Queen, a luxury paddleboat that sails the Mississippi. When I asked her recently about her inspiration for the book, she said, "It was a confluence of my experience growing up in Natchez, traveling along the river with the American Queen and time spent with my husband in his hometown of Minneapolis. The American Queen played a huge role, as I was introduced to so many towns and stops along the river all with different cuisines and menu staples."
"Mississippi Current Cookbook:
A Culinary Journey Down America's Greatest River"
By Regina Charboneau
Lyons Press, 336 pages, 2014
Each chapter represents a gastronomic region along the Mississippi with recipes laid out as menus for different meals. The journey begins at the headwaters in Minnesota. The river's culinary melting pot includes Native American, European, Jewish, African-American and Vietnamese cuisines, using ingredients that include wild rice, corn, lemongrass, cabbage, specialty greens and herbs. Her menus feature pork bánh mì style sandwiches, pirogi made with bacon and sweet potatoes, fried walleye, and wild rice and corn fritters — to name just a few.
Next stop is "Twain Country," which encompasses Missouri down to where the Arkansas River meets the Mississippi. Beyond the history and heritage of Mark Twain, French, German, Irish, Italian and, most recently, Bosnian influences help define the area. Ingredients such as black walnuts, figs, catfish and locally produced Missouri wine find their way into recipes with Charboneau's signature touch. The inspired dishes in this chapter include a jazz brunch featuring Eggs Sardou, black walnut cake with brandied plum sauce, and toasted ravioli — a St. Louis classic.
In the lower Mississippi area, stretching from Memphis into the Louisiana bayou, dishes include ingredients such as shellfish, cornmeal for bread and tamales, pork, bacon and grits. Oh, and bourbon, lots of bourbon. You can almost feel the soft breeze off the river reading through the menus with names like "Blessing of the Fleet Lunch" and "Gulf Seafood Dinner."
A native Southerner with French training
Charboneau's background as a native Southerner influences her dishes as does her French training in the kitchen. "Most are inspired by classic recipes and the agriculture of each region of the river," she said. "But I brought in modern and personal twists to all of the recipes. For example, deviled eggs, a Delta tradition, have my personal and nontraditional touch by adding the crab meat and wasabi caviar."
This style carries over into the cocktails and use of bourbon, Herbsaint and other types of alcohol throughout the book. A classic New Orleans Ramos Fizz is updated using Magellan gin flavored with iris and rosewater, bourbon is infused with figs and used to make a classic sidecar, Herbsaint shows up in hollandaise and a martini is enlivened with limoncello.
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Asked for her favorite recipe in "Mississippi Current," she said, "The sweet potato pirogi is one because it is the epitome of what I have tried to do with the book: taking something traditional and experimenting with the ingredients to make something that feels simultaneously old and new. The shrimp and smoked tomato cream over savory grits because it is the way I cook and a tradition in my own home for friends and guests. It feels like the dish is catching up in popularity to my biscuits!"
Her biscuits are legendary, layered with a pound of butter and margarine making each bite puffy, flaky and crisp. The dough is barely mixed so that big lumps of margarine get incorporated by folding and rolling, similar to the French lacquered doughs of croissant and puff pastry. She shares the recipe in the book with copious notes about her technique. The dough is frozen after being cut in biscuit shapes, a step that Charboneau said is crucial to the flakiness of the final product.
Charboneau frequently says Mississippi River water runs through her veins. In "Mississippi Current" she shares her passion for the history, culture, heritage and food of the regions along the banks of that mighty river.
- 4 cups flour
- ¼ cup baking powder
- ¼ cup sugar
- 1½ cups (3 sticks) salted margarine, chilled and cut in ½" cubes
- ½ cup (1 stick) salted butter, chilled and cut in ½" cubes
- 1¾ cups buttermilk, chilled
- Put the flour, baking powder and sugar in the bowl of a stand mixer. Turn the machine on low and blend the dry ingredients for 15 seconds.
- Add the magarine and butter cubes and the buttermilk to the flour mixture before turning on the mixer. Turn the mixer on medium and count to 10. This goes very quickly; the key is to not overmix the dough. There will be large chunks the size of quarters of butter and margarine in the dough. That's just how it should be. Don't mix it any more. Once the dough is rolled and folded, it will become smooth.
- Scrape the dough from the bowl onto a generously floured work surface and shape into a rectangle about 2 inches thick. Fold the dough into thirds and with a rolling pin, roll the dough out to a 2 inch thickness. Fold it again into thirds, give the dough a quarter turn, and roll it out again to a 2 inch thickness. Continue folding, turning and rolling the dough until it is smooth and the dough has yellow ribbons of butter and margarine. This is a sign that the biscuits will be flaky.
- Roll the dough to 1½ inch thickness. Using a 2 inch biscuit cutter, cut the dough into rounds. When rerolling the dough, gently stack it to retain the layers. Do not overwork the dough.
- Place the biscuits on a baking sheet and freeze. Once frozen, transfer the biscuits to plastic bags. The unbaked biscuits can be frozen for two months.
- To bake, preheat the oven to 350F. Place however many frozen biscuits you want to serve in the cups of muffin tins. Let thaw in the refrigerator for 20 minutes. Bake until golden brown, 23-25 minutes. Serve right out of the oven – biscuits are best freshly baked. Baking them in muffin tins is key as it helps the biscuits keep their shape and get the perfect crispness on the bottom.
Main photo: Chef Regina Charboneau's new book about Mississippi River cuisines includes the recipe for her legendary biscuits. Credit: Brooke Jackson
Ruth Reichl's engaging books talk of her growing up years, her family and how she learned to cook. In her nonfiction titles she has written about waitressing in a restaurant where every worker was an owner and about her work as a food critic with the Los Angeles Times, as a food writer for the New York Times and as editor-in-chief at Gourmet magazine.
In one of her books I remember Reichl saying she learned early on that the most important thing in life is a good story. And that's what we get in her first novel, "Delicious." One of the reasons I love first novels is they often have an unrestrained, unbridled, generous energy that catches and pulls the reader in like a lasso and the wild ride through character and plot is exhilarating. And when there is food at the center of the story, I'm hooked.
By Ruth Reichl
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Food-driven plot
As a child, Billie Breslin, our heroine in "Delicious," spends much of her time in her mother's kitchen. Her sister Genie says, "She's always sniffing the bottles in the spice cabinet." And sure enough Billie can deconstruct almost anything she tastes, including the gingerbread cake her deceased mother used to make every year for her father's birthday. (Check out the cake's recipe in the back of the book.)
The book opens with Billie, Genie and their Aunt Melba making cake after cake until they finally figure out the exact recipe. "It's even better than your mother's," Melba tells Billie, who has inherited her mother's natural ability in the kitchen along with her nose and delicate palate.
In Montecito, Calif., where Billie and her sister are growing up, they spend a summer making cakes to earn spending money. They quickly become somewhat famous in the area and end up having a company called The Cake Sisters. Their final cake sells for a huge amount of money, but it costs them dearly.
Eleven years later, our heroine moves to New York City and finds a job at a magazine called Delicious that operates out of the "stately, gracious, old Timbers Mansion in Greenwich Village." Billie is an assistant to the director.
But before she is officially hired we are treated to a tour through restaurant kitchens, Italian charcuteries and farm markets. We meet cheese mongers, bakers and chocolatiers, each of them imparting their passion and knowledge. Their willingness to have in-depth conversations ultimately creates a community for Billie that we New Yorkers know and treasure.
The reader is exposed to amazing foods and herbs that include curry leaves, myrtle, cassia and hyssop. We discover Chinese blossoms called Osmanthus that are used for sweet and sour sauces and to concoct the most exquisite tea. When Billie is taken into a butcher shop, she smells the sweet mixture of sawdust that is on the floor "and the clean forest scent … mingling with the mineral aroma of good meat." Who knew that there was a difference between fall Parmigiano and spring Parmigiano?
Ruth Reichl's characters take readers through kitchens and food history
"Delicious" is full of interesting characters, each with a full-blown story that unfolds within the larger story of the magazine. We meet people such as Jake, the handsome director of the magazine who had some kind of intimate relationship with Maggie, who is now his angry friend and one of the test kitchen cooks. Thursday Brown is a terrific chef at The Pig, a pub that everyone at the magazine frequents so we can catch glimpses of her great food.
We also meet Sammy, who writes for the magazine and travels great distances and becomes close friends with Billie, with whom she shares her dark secret. The Complainer is one of my favorite characters and when Billie takes a Saturday job at Fontanari's Cheese Shop, a distant flirtation begins around his choice of cheeses. Benny, who owns the butcher shop, teaches Billie "where the T-bone ends and the porterhouse begins."
The novel continues to twist and turn through the streets of New York and we are folded into the hearts and minds of Reichl's characters like the eggs of a good soufflé (and James Beard writes, "Don't be afraid of a soufflé").
There are secrets lives, secret rooms and secret letters exchanged during the early 1940s between Beard and a young woman trying to comfort herself after her father goes to war and disappears. There is loss, family history and tradition. There is even a discussion of how important food was for the war effort during WWII: "It took a ton of food to feed a soldier for a year."
When Reichl worked at Gourmet, she gave us a worldly spread of the life of food and when the magazine abruptly folded, her agent reminded her, "You've always wanted to write a novel. Now's the time."
And "Delicious" is a swift ride. Billie Breslin comes into the novel with heartache. She grows, changes, makes peace with her past and finally finds happiness and love. Reichl's philosophy bursts forth from her book: "The secret to life is finding joy in ordinary things … the pleasure of a perfectly ripe peach, the juice running down your arm … DELICIOUS."
Main photo: "Delicious" and author Ruth Reichl. Credit: Fiona Aboud
Mystique — and hyperbole — surround North Berkeley's legendary Gourmet Ghetto after almost half a century. The neighborhood, ground zero for a gastronomic explosion that morphed into a California cuisine revolution in the 1970s, seems to get more media coverage today than in its heyday. And sometimes it's just plain silly.
Consider, for example, the overhyped version of today's Ghetto portrayed in an October Forbes magazine article by Lanee Lee titled "Spending 24 Hours in Berkeley's Gourmet Ghetto."
Her mission to spend a whole day eating her way through the Ghetto begins at 9 a.m. But after just nine hours of nibbling and sipping at Ghetto icons such as the Cheese Board and Alice Waters' Chez Panisse, and several of the nouveau arrivé spots such as Philz Coffee from San Francisco, Lee takes off south for downtown Berkeley and even Oakland. She as much as admits the aborted mission when she says about one downtown restaurant, "Technically, it's not in the Gourmet Ghetto …" Technically? You are either in or you are out (see map).
Lee's article reveals, however unintended, the unhyped truth that the Gourmet Ghetto struggles today to keep up with its own revolutionary legend, let alone the increasingly vibrant foodie meccas to the south.
The reality behind the hype
"Inside the California Food Revolution"
By Joyce Goldstein
* * *
"Bold: A Cookbook Of Big Flavors"
By Susanna Hoffman and Victoria Wise
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Two female chefs-cum-writers who can testify to the true gravitas behind the original Ghetto's supersized legend are Ghetto legends in their own right — Joyce Goldstein and Victoria Wise. Both cooked at Chez Panisse during its formative years before moving on to their own fame: Wise with her Pig-by-the-Tail Charcuterie (1973-1986), across the street from Chez Panisse, and Goldstein at her Square One restaurant in San Francisco (1984-1996). Since the close of their much-missed showcases they have established themselves as culinary consultants and prolific cookbook authors with national reputations.
Both women have impressive new books out that attest to their continuing commitment to the revolution they served so brilliantly: Goldstein's "Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness" (UC Press) and Wise's recipe collection, "Bold: A Cookbook of Big Flavors," co-authored with Susanna Hoffman (Workman).
With the publication of Goldstein's book, we finally have a scholarly account of the California cuisine revolution based on hundreds of interviews of the food- and wine-loving souls who made it happen — cooks, artisan food producers, winemakers and farmers. Among them, adds Goldstein, were an "unprecedented number" of women. One of these was Victoria Wise herself. Before she opened "the Pig," as her shop was affectionately known in the Ghetto, Wise was Chez Panisse's first chef.
Wise's new book, "Bold," presents a collection of full-flavored and full-plated (bye-bye, little plates) dishes that further define the hearty international melting-pot foundations of a new American cooking that has emerged in the wake of California's outsized culinary contributions.
When legends collide
I had known Goldstein and Wise professionally back in the day. Then in 2010, after publication of my "graphic memoir," "Foodoodles: From the Museum of Culinary History," I invited them to join me on an author's panel at the Berkeley branch of Books Inc. I titled the presentation "Legends of the Gourmet Ghetto" and included Alice Medrich of Cocolat fame (1976-1991) as well as Bruce Aidells, Berkeley's sausage king who got his start in the Ghetto in 1979 chefing at Marilyn Rinzler's "still-clucking" ode to chicken, Poulet.
The panelists shared stories and laughs about the early years in the Ghetto and agreed that the revolution, though clearly Euro- and mostly Franco-centric in inspiration, was largely triggered by the lack of traditional culinary arts training in the Ghetto. An autodidact love of fine food translated our European food epiphanies into an ingredio-centric cooking language outside the narratives of haute cuisine and directly relevant to our own time and place.
A new body experience
To be sure, ours was not the first generation of Americans jolted by what we tasted in France and beyond. A generation before Julia Child's fateful encounter with French gastronomy, The New Yorker's "Letter From Paris" columnist, Janet Flanner, had her own Proustian moment in France. In the introduction to her book, "Paris Was Yesterday 1925-1939," a collection of her still wonderfully readable columns, Flanner writes:
I can recall the sensual satisfaction of first chewing the mixture in my mouth of a bite of meat and a crust of fresh French bread … Eating in France was a new body experience.
Yes, a sensual body experience. Very different from the visual and brainy (as in left brain) extremes of fine food so common in today's haute cuisine world of masculine high-tech art food offered in San Sebastian, Spain; Copenhagen; London; and New York.
And who better than women such as Goldstein and Wise a few generations after Flanner to seduce our sensual bodies with simple, traditional food sourced and prepared right in our own gastronomic region — California.
Cuisine bonne femme
If you study my map of the Ghetto of the 1970s you will note that it was, indeed, the women at their shops and restaurants who were calling the revolutionary shots: Joyce Goldstein, Victoria Wise, Alice Medrich, Marilyn Rinzler and, of course, Superwoman herself, Alice Waters.
I say "Superwoman" because Waters has always had the extraordinary ability — "genius," Goldstein says — to get people to do her bidding — especially men, I'd add. When she came to the Cheese Board just before Chez Panisse was to open and asked whether I would wait tables, I jumped at the opportunity, as if I had been handed a first-class ticket to Provence. Waters must have memorized Dale Carnegie's perennial bestseller, "How to Win Friends & Influence People."
One of Waters' leading men in those early Ghetto days, Mark Miller, who followed the epic reign of Jeremiah Tower as chef de cuisine, slyly observes in Goldstein's book that the food emerging at Chez Panisse in the 1970s was far from revolutionary. It was, he notes, heavily influenced by the genre of French cooking known as cuisine bonne femme, the bourgeois home and humble restaurant cooking of French women. He's right. But wasn't that, if not the food per se, the Gourmet Ghetto's revolution, or at least a key component? Talented and powerful women running the show.
It was an increasingly feminist world we were living in circa 1970 and Berkeley was, of course, one of its capitals. Today, we take for granted women running professional kitchens, though it's still a struggle for female chefs to get the same media attention as the men.
But back in those early days of the revolution it was, it seems to me, as if a Code Pink version of Mother Nature rose up and shouted out through Ghetto legends like Joyce Goldstein and Victoria Wise, "No more crap food! Off with his toque! You go girls!" And they still are.
Top graphic: "Original Gourmet Ghetto 1970s." Credit: L. John Harris
Richard Miscovich stands long and lean by the oven, a ponytail trailing down his back. Though the world doubts skinny cooks, he is the real deal, very aware of the fire behind him and all it can achieve.
"From the Wood-Fired Oven"
By Richard Miscovich
Chelsea Green Publishing, 352 pp.
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The baker is also aware of the crowd in front of him as he leads classes, tending curiosity as if it were as important as loaves of dough. He knows his ingredients, so he can predict what those ingredients need. He's also attentive to environments, so he can address questions that arise, in a wood-fired oven or a weekend workshop.
I've seen him at the Kneading Conference and Kneading Conference West, teaching workshops on baking with sprouted grain flours, and, most recently, making full use of the heat generated for wood-fired bread baking. He explores this potential — to make everything from beautiful bread to dried figs, not to mention rendering fat and building a classic pot of New England baked beans — in detail in his book "From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire."
Immersion in the American baking movement
The book puts his energy and knowledge at your fingertips, and appeals to a wide range of interests, from home bakers to those considering starting a small enterprise, or looking to revise an existing baking operation. These are the people Miscovich encounters at the Kneading Conferences, or when he guest-teaches at King Arthur Flour's Baking Center, where he used to work in the bakery. He also sees these people in his baking and pastry classes at Johnson & Wales University in Providence, R.I., where he's been an instructor for 11 years.
Miscovich speaks and writes as one not yet removed from the thrill of learning. The book is a scrapbook of his immersion in the American bread movement and features quotes from stars and sages of that movement, such as James McGuire and Thom Leonard. That immersion happened by chance and circumstance, more than design.
"I was working at a grocery store and they opened a bakery and I thought that would be fun," Miscovich said in a recent phone interview, describing his random entry into the field. He was attending the University of Michigan, studying English literature. The store served an international population, and received deliveries from scratch bakeries in East Lansing. Once weekly, German bread came from Detroit. "I could tell that the bread that was delivered had more character than what we were thawing and proofing and baking."
Pioneer bread makers
His passion for baking as a career, however, did not take root until much later, when the book "Bread Alone" exploded his idea of bread in 1994. The book ratcheted up his home bread-baking practice from yeast to sourdough, and inspired him to travel from North Carolina for two weeks of workshops at the newly formed San Francisco Baking Institute. This was in 1996, a big moment for bread in America.
On that trip, he met Alan Scott, the New Zealand-born baker and oven builder who, with oven plans, workshops and, later, the book "The Bread Builders" (written with Dan Wing) pioneered the wood-fired bread oven movement in America.
When Miscovich visited Scott in 1996, breadmaker Chad Robertson was using Scott's oven. There was grain growing behind the house and inside, Scott had hooked up a Diamant mill to a washing machine motor, to mill flour for his baking.
"I distinctly remember him talking about the benefits of whole grains and showing me his little mill," Miscovich said. "The whole wood-fired oven thing hadn't started yet, and the local grain movement hadn't even started yet."
Practical and accessible
"From the Wood Fired Oven" is, like "The Bread Builders," also published by Chelsea Green. There's enough information on artisan baking to stand as a thorough guide, but the language is not too technical to lose the home baker who has never touched a sourdough. Similarly, the practical instructions on building an oven, and managing fire and combustion, are in depth enough for anyone who is ready to build a backyard oven or launch a microbakery.
The book has profiles of bakers and oven builders who are helping push community-scale artisan bread baking to another level. Information on equipment, oven size and production practices is presented to help show how to make baking and ovens physically practical and economically feasible.
"People get burned out," Miscovich said of baking, but the improvements he and others outline in the book can help prevent burnout and help keep artisan bakeries alive. "I think the book talks about materials and design and efficiency in a way that's hopefully going to help those businesses become or stay viable," he said.
Yet cooking is at the core of the book, so these details didn't drive me, who has little interest in starting a bakery, away. I love the book, and its author's classes, for helping explain how ingredients become foods, and how those foods become most flavorful. Even in my $25 oven.
Top photo: "A Wood-Fired Oven" and Richard Miscovich. Credit: Courtesy of Red Door Media
If the average food magazine were a castaway on the '60s TV show "Gilligan's Island," it would be Ginger: glamorous, worldly and somewhat unattainable. Cook's Illustrated magazine, on the other hand, would be a hybrid of Mary Ann and the Professor: wholesome, intelligent and oh-so-accessible.
Just look at a cover of Cook's Illustrated and you'll see what I mean. Rather than seducing readers with gorgeous food-porn photography, Cook's presents still-life illustrations of basic ingredients, such as walnuts or heads of garlic. Inside the magazine you won't find profiles of celebrity chefs or reviews of the hottest new restaurants. You won't even find color. Cook's is printed in no-nonsense black and white, and most of its images are simple line drawings.
"America's Test Kitchen Cooking School Cookbook"
By the editors of "America's Test Kitchen"
Boston Common Press, 822 pages
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While the glossy magazines present features about how to entertain your impossibly beautiful friends on the rooftop deck of your Manhattan apartment, Cook's chronicles its 37 failed attempts at roasting the perfect chicken before discovering the best technique.
To put it another way: Cook's Illustrated is a cooking magazine for nerds. Nerds like me.
Through its pages I learned to make wonderfully creamy scrambled eggs by cooking them slowly over a low flame and gently stirring with a heat-resistant rubber spatula. I learned how to avoid making a watery, gray scramble by cooking the eggs and vegetables separately and combining them just before serving. I learned to make a nearly foolproof pie crust by adding vodka.
Kimball's food publishing adventures
I have Christopher Kimball to thank for all that kitchen know-how. Kimball founded the original Cook's magazine in 1980 and ran it as editor and publisher until 1989, when he sold it to the Bonnier Group. The magazine eventually folded under its new publisher, and in 1993, Kimball relaunched the magazine as Cook's Illustrated. Its audience has since grown to more than a million subscribers.
Kimball founded Cook's Country magazine in 2004, and he's also the bow-tied host of the PBS cooking shows "America's Test Kitchen" and "Cook's Country From America's Test Kitchen."
America's Test Kitchen isn't just a TV show, it's a working test kitchen outside of Boston where three dozen cooks, editors, food scientists, tasters and equipment experts collaborate.
It was this team, led by Kimball, that created ATK's impressive new book, "The America's Test Kitchen Cooking School Cookbook." This mammoth 822-page tome isn't merely a collection of exhaustively tested recipes, it's an education in essential cooking techniques. The book covers not only the "how" of each technique but also the "why," and provides useful tips on such diverse topics as perfecting knife skills and choosing cookware.
We checked in with Kimball about ATK's new book, the philosophy behind Cook's Illustrated and the evolution of American home cooking.
What sorts of dishes did your family eat when you were growing up? Were your parents good cooks?
My mother was an early promoter of organic foods and ripped up the front lawn at our home in the '60s to plant a large, organic garden with only partially composted fertilizer. The neighbors loved it! But she was not much of a cook. The food I loved the best was cooked at the Yellow Farmhouse in our small town in Vermont where we spent summers and weekends. Marie Briggs cooked the standard meat and potatoes but her specialty was baking — Anadama bread, molasses cookies, nutmeg doughnuts. I am still a meat and potatoes guy.
How did you learn to cook?
Marie taught me a lot on rainy days when I wasn't out haying. I started using the old Fannie Farmer book when I was about 10. I eventually met Malvina Kinard, a friend of Jim Beard's and the founder of the Cooks Corner retail stores. She taught me classic French cookery including coulibiac of salmon and how to make pate brisée.
In a world of glossy cooking magazines and celebrity TV chefs, why do you think Cook's Illustrated and "America's Test Kitchen" have been so successful?
We ain't glossy! The secret of teaching cooking is to put oneself in the shoes and kitchen of the typical home cook. They experience a great deal of fear and frustration (and failed recipes). That's why we always start off with "bad" food. We make people comfortable by showing what can and often does go wrong. Then we fix the recipe together and explain why a recipe works. It's taking the time to explain why things go wrong that is important — an educated cook is a better cook.
How many variations are typically tested at ATK before a recipe is deemed ready for publication?
The typical Cook's Illustrated recipe is tested at least 50 times over a period of weeks.
What was involved in creating the "America's Test Kitchen Cooking School Cookbook"?
Lots of aspirin and long nights in the kitchen and at the computer. We tried to put what we know about cooking into a form that was both in-depth and easy to approach and digest. The book is really a culmination of over 20 years of kitchen work.
Why is it important to know why a particular technique works versus simply knowing the technique itself?
If you understand why, you are much more likely to do it right. When you don't understand what you are doing you are less likely to do it, and then you end up doing something really stupid like substituting shrimp for chicken (a true story from one of our readers).
Are Americans better cooks today than they were when you started Cook's magazine?
Yes, no question. The 1980s were a low point in American cooking. Women had fled the kitchen and left for the workplace. Convenience was at a premium and the food industry exploded with more and more bloody-awful products that nobody questioned at the time. These days, balance is being restored. More parents are choosing to stay home. Health is a major consideration, which places the emphasis back on home cooking; it's the best way to control what goes into your body. And, finally, a whole generation of kids had grown up in households without parents that cooked much and they wanted to find out what they were missing. Plus, the emergence of food television has also brought many folks into the kitchen.
How much of being a good cook is science versus art?
There is very little art in cooking unless one is a top chef. There is also not much science to it unless you develop recipes professionally. That is, you don't really need to know that flour does not contain gluten per se, it contains glutenin and gliadin, two proteins that interconnect to form gluten in the presence of water. Cooking is really about paying attention and caring about what you are doing.
How important are improvisational skills in the kitchen?
Too many people want to improvise rather than follow a recipe; they think that doing it step by step is beneath them. That is, however, the only way to become a good cook. Then, later in life, with many thousands of recipes behind you, the art starts to come into the process. First, you have to know what food should feel, look, smell, sound and taste like.
What's your idea of a perfect Sunday dinner at home?
Pot au feu — boiled beef with a salsa verde, horseradish and simmered vegetables such as cabbage, potatoes and carrots. And don't forget a couple of bottles of a great white Burgundy while you are at it, and a good store-bought baguette.
Top photo: Christopher Kimball of Cook's Illustrated and "America's Test Kitchen." Credit: Courtesy of "America's Test Kitchen"
Foraging is the best way I know to stay immersed in the landscape I love. Equally important, I forage because it stocks my kitchen with scrumptious, high-quality food. I live at the base of the Rocky Mountains, where there are booming growing seasons and long cold winters, so preserving my wild harvest is the ideal way to have access to foraged foods throughout the year. As someone who puts up wild goods regularly, I was very excited to read "Preserving Wild Foods," which addresses how to take advantage of wild products through pickling, preserving, fermentation and curing.
"Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling"
By Raquel Pelzel, Matthew Weingarten
Storey Publishing, paperback, 2012, 265 pages
More from Zester Daily:
» Turn feral horseradish into roast beef sauce
» Spread fresh herb flavors with compound butter
» Garlic mustard goes from pest to pesto
From the outset, it is apparent that author Matthew Weingarten not only forages, but enjoys it immensely. What is most intriguing about "Preserving Wild Foods" is the perspective the author brings to the subject as a chef working in New York City. He's not someone who lives next to a remote stream in the woods. Rather, he's a city dweller who still finds a valuable connection with the land through wild harvests. In this book, Weingarten and co-author Raquel Pelzel tackle products from environments ranging from ocean-side all the way to the countryside, transforming fruit, vegetables, nuts, mushrooms, fish and game, into tempting jams, chutneys, charcuterie and more.
Inventive wild food flavors
"Preserving Wild Foods" shines when Weingarten uses his sensibilities as a chef to both wake up standard recipes and introduce new flavor combinations. Take for example samphire pickles, in which he seasons the coastal plant also known as sea beans with chiles, coriander and garlic. Weingarten adds a slightly unexpected flavor twist in his old world rose hip jam by adding cardamom and grenadine. He also shares some recipes that may be new to the home cook, like crab apple mostarda, or frutti di bosco compote, which is made with wild mushrooms, blueberries and herbs.
Intrigued by the unusual flavor pairing, I tried my hand at a half batch of pecan and fennel seed brittle. I didn't want to chance ruining the two cups of honey required by the full batch. The instructions were easy to follow, and even included a bit of advice I'd never before tried when making brittle: to put a second pan on top of the freshly poured candy, and press it with a rolling pin to made an evenly thick product. I found pecan and fennel seed brittle to be especially good crumbled over ice cream.
Foraged, feral and garden-grown
I was a bit surprised to find that one of the chapters in "Preserving Wild Foods" contains many recipes for agricultural or gardened food products. I appreciate the argument that feral foods, those that used to be kept but have since gone wild, bridge the gap between foraging and gardening. And I can also see that for a person operating in the heart of a major metropolitan area, visiting the farmers market feels a bit like foraging. But I found the appearance of a recipe for watermelon pickles in a book about wild foods to be a bit of an incongruity.
Instead of including recipes for dill cucumber pickles, pickled peppers and bacon, I would have preferred to see the chef share more recipes made with wild foods, perhaps with a focus on ways to preserve unloved weeds that thrive in the city. I'd love to see how the Weingarten would use his experienced palate to approach preserving lamb's quarter, sow thistle, dock or the lemon clover he mentions in passing on a page dedicated to the joys of spring greens.
"Preserving Wild Foods" would benefit from a cleaner presentation. The mish-mash of recipe introductions, tips, drawings, formal photographs, and Polaroid-style snapshots seem to be an attempt at warmth, like reading the journal of a chef, but the overall effect is a bit jumbled. I would have loved to see this book broken into two volumes, one about plants, and the other with the focus on charcuterie. A full third of the recipes in "Preserving Wild Foods" are for meat or fish, so be aware if you are expecting all plant-based dishes or are vegetarian.
"Preserving Wild Foods" is a book packed with all manner of recipes for putting up wild products. I especially enjoyed the author's clear delight in foraging. As someone who is adventurous in the kitchen, I was excited to see more unusual recipes like that for modern garum, a fermented fish sauce made from heads and guts. However, given the level of skill required to can and cure at home, this may not be the ideal book for home cooks who aren't already fairly comfortable in the kitchen. Novices might be intimidated by some of the recipes, and it should be noted that this is a cookbook, not a field guide. While the author writes lovely introductions about the highlighted ingredients, there are no warnings to stay away from red elderberries or beware of angelica's dangerous look-alikes. "Preserving Wild Foods" could potentially be a valuable book for aspirational foragers, preserving geeks, and people who forage regularly and serious about preserving their finds.
Chef Matthew Weingarten and "Preserving Wild Foods." Credit: Storey Publishing
Suddenly street food is cool. Perhaps it's a reaction to lofty trends like molecular gastronomy, vegetable foams and chefs in lab coats. People are ready for more accessible cooking. Some call it street food. Hugo Ortega, a home-schooled chef from Mexico, presents the most recent and best book on the topic in "Street Food of Mexico."
By Hugo Ortega
and Penny de los Santos
Bright Sky Press, 2012, 256 pages
Also on Zester Daily:
» Tacos al pastor in Mexico City
In my hometown of Mexico City, the phrase "street food" might connote a low-class, unsavory, health risk from which tourists and locals alike are warned to stay away. But foodies on the cutting edge are busy promoting this popular cooking. Restaurants with names such as Street in L.A., Fonda in N.Y. and Ortega's own Hugo's in Houston are pulling in crowds. Anthony Bourdain and the Los Angeles Times are touting street food as trendy, reminding us that the best cooking is often found in the most humble places. We fearless global eaters could have told them.
Writing about Mexican cooking in his heartfelt introduction, Ortega's description could apply to the popular cooking of any culture:
"… street food is actually "slow food," prepared in someone's own kitchen with little to no shortcuts, from family recipes handed down through the ages. The food is cooked all through the night on the outskirts of the towns and villages, in kitchen ovens or in deep earthen pits, and brought into city and town centers each morning … Rich with tradition and heritage, street food is the purest form of true authentic … cuisine."
While other cookbooks on the subject might employ "street food" as a catchphrase, an excuse for simple, plebeian cooking ("easy" usually shows up in the title of these books), this one is true to its subject. Recipes are for dishes really found at stalls on the street or in markets.
The book is divided into chapters delineating seven styles of foods by their Spanish titles: antojitos, tacos, salsas, tortas, ceviches y cocteles, dulces and bebidas. Thankfully, Spanish names come first with descriptions underneath in English — no condescension here.
Recipes reflecting the spirit of the street
Recipes are tweaked, updated but only minimally, without losing their true homey nature. For example, empanada de camarón (half-moon pie stuffed with shrimp) is commonly found at every seafood stand in Mexico. Here, the dough calls for butter and the filling for olive oil, two ingredients undoubtedly too expensive for market and street stalls to stock. But nothing else about this recipe is compromised. It's just as grandma would want you to make it, with good old butter and olive oil instead of the cheaper versions thereof.
The section on tacos is especially informative, and again true to the streets of Mexico — the most interesting recipes have been culled from the author's travels around the country and interpreted to re-create authentic flavors. Occasionally a cooking method is altered, but to good effect. Tacos al pastor, Mexico City's famous spit-grilled marinated pork, is impossible to reproduce in the home kitchen. But Ortega's oven-roasted version will approximate the flavor and texture of the original.
One of the most visually astounding features of street and market stalls is the rainbow of colorful fresh and cooked salsas. This chapter gathers the best multi-regional examples and explains the essentially Mexican techniques, such as dry-roasting chilies, in detail.
Tortas get their due in 'Street Food of Mexico'
The torta, Mexico's version of the sandwich is not well known outside the country, but ubiquitous within. Ortega covers the topic thoroughly — even a recipe for the bread is given. He includes interesting regional items, like the capital's guajolota (a tamal within a roll), a "gilded lily" to some, a divine treat to others.
Although essential beach food, ceviches are found in street stalls throughout Mexico. Ortega's simple ceviche de huachinango (red snapper) is a textbook example that should be in any Mexican cook's repertory. The caldo de camarón, a rich soup made with chilies and dried shrimp, is true to the stand, Mexico City's El Caguamo, from which the recipe is gleaned.
This is a fine cookbook — user-friendly, well written, uncompromising in transposing recipes for the home cook, and beautifully illustrated by renowned food and travel photographer Penny de los Santos. "Street Food of Mexico" is an important addition to any library of Mexican or world cuisine.
Gift shopping for gourmands is usually pretty easy. There is always a hot new cookbook or an expensive, must-have kitchen gadget (although these usually end up in the cupboard by the beginning of February, never to be seen again). But you don't have to look far or spend much on a great gift for a tech-loving foodie. This season, there is an array of multimedia culinary iBooks, e-books and apps in the food and wine category. Plus, by going digital, you'll avoid the shipping mayhem of the holidays (to say nothing of in-store shopping).
Most of these recommendations are more for the home cook or kitchen novice who wants some hand-holding, but others would also appeal to seasoned culinarians, like Julia Child's "Mastering the Art of French Cooking: Selected Recipes." This app includes charming recipe videos plucked from the PBS archives and current commentary from famed editor Judith Jones. And the pricey, professionally-geared industry bible from The Culinary Institute of America, "The Professional Chef" app, is an essential resource for any serious cook.
Here's my take on some of the best titles out there. They are multimedia-rich and engaging at every level, with personalized video lessons from some of the best chefs and best-loved cooks in the country, people like Rick Bayless, Ree Drummond, Steven Raichlen, Amanda Hesser and Evan Kleiman. I've picked some old-school grand masters like James Beard and Julia Child, and some decidedly new school chefs like the Sussman brothers. You could even give a gift card and this list of suggestions, and let the recipient pick and choose whatever whets their appetite.
- "The Pioneer Woman Cooks: Food From My Frontier" by Ree Drummond
It's almost impossible not to love Drummond, whose popular blog, The Pioneer Woman Cooks, has grown into a sprawling lifestyle website. She's a natural: Her writing makes you laugh, and her recipes, while not fancy, will appeal to most everyone willing to admit that we don't all eat "gourmet" every night. I'm a huge fan of any cookbook published with Apple's iBooks authoring software because of its intuitive, flexible interface. Embedded slide shows, videos, pop-up definitions and photo-enhanced navigation take cookbooks like this to a whole new level. $11.99
- "A Girl and Her Pig" by April Bloomfield
Chef Bloomfield of The Spotted Pig, The Breslin and The John Dory, offers a behind-the-scenes view of her Michelin-starred style. By the time you are into the first few pages of this iBook, she will have thoroughly charmed you with her British brogue and impressed you with her focus on perfection. Quirky illustrations and great food photography support her casual writing style. $12.99
- "Appetite's Easy as Pie" featuring Evan Kleiman
If you are a pie-making beginner, you won't be after you follow Kleiman's master class techniques one video at a time. Each video screen features slide-out sidebars of step-by-step instructions and ingredient details. On-screen links to core crust recipes make the basics a single touch away. Kleiman, a former restaurant owner and the host of the radio show "Good Food" on Los Angeles' KCRW (88.9 FM), takes the fear out of crafting the perfect pie crust. This app's interface, however, is not as intuitive as most. $2.99
- "The Essential James Beard Cookbook" by James Beard, Rick Rodgers and John Ferrone
If this new Beard cookbook is not already on your shelf, it belongs on your tablet. A compilation of 450 of Beard's best recipes with updated details from editor Rodgers, this e-book provides a window into the beginning of the culinary movement in the United States as seen through the eyes of the pioneer himself. Each chapter is enhanced with an interactive recipe index, note taking, bookmarking and enhanced search functions. $16.99
- "Holiday Recipes & Party Planning Guide by Food 52″ by Amanda Hesser and Merrill Stubbs
Stumped for what to serve for the holidays? Award-winning authors Hesser and Stubbs, who run the website Food 52, have assembled a wonderful assortment of party suggestions. Sprinkled with an occasional video, lots of instructional slide shows and links to shopping options, this app should be your go-to holiday cooking resource. The intuitive iPad-only interface from inkling is one of my favorites. $2.99
- "Gilt Taste" by Gilt Groupe
Curated by Ruth Reichl, former editor in chief of Gourmet, this app provides a seamless interface between well-vetted recipes, interesting articles and shopping for gourmet supplies on Gilt Taste, the food-and-wine branch of the Gilt designer flash sale site. Best of all, it's first to offer the magic of hands-free technology. Wave your hand over the screen and it moves back and forth between recipe pages. No more sticky, flour-covered screen. Free
- "Panna" Best Chefs Best Recipes
One of the newest subscription video magazines features master chefs Rick Bayless, Jonathan Waxman, Anita Lo and Nancy Silverton. The premiere issue of this classy quarterly publication features 12 original Thanksgiving recipes totaling 198 minutes of high-def video. The video presentation is so well done, it makes the viewer feel as if they are getting a private one-on-one cooking class from each master chef. $4.95/single or $14.95/year
- "Mastering the Art of French Cooking – Selected Recipes" — by Julia Child
Lifted from the pages of culinary history, this is one of the first apps I felt like sitting down and enjoying with a cup of tea. With vintage clips from Child's PBS show, photos capturing her early life and commentary by her editor, it's not a grand undertaking, it's just charming. $4.99
- "Martha Stewart Makes Cookies" and "Martha Stewart Makes Cocktails" by Martha Stewart Living Omnimedia
You just have to give props to the M.S. machine. Both titles are well-designed, easy to follow, inspirational in depth and plenty functional. Although the apps are free, all those advantages still come at a price: Both apps are memory hogs. Free
- "The Professional Chef" by The Culinary Institute of America
Produced by the top cooking school in the nation, this powerhouse app includes 1,200 pages and more than 100 instructional videos. If you need more reasons to check this out, read my earlier review in Zester Daily. $49.99
- "Secrets of the World's Best Grilling" by Steven Raichlen
Raichlen has taken his bestselling book on grilling and gone digital with an iBook version, all for the better. There may not be as many recipes as in the printed version, but that doesn't matter when you have well-produced videos and slide shows to guide your instruction. I just wonder if the grazing cows in the background know what he's firing up on the grill? $6.99
- "This Is a Cookbook" by Max Sussman & Eli Sussman
This iBook is proof that digital cookbooks are meant to be ripped into and used, because tablets don't look all that cool on a coffee table. Chefs and brothers Max and Eli capture their Brooklyn-based food-consuming lifestyle using plenty of digital tricks in a fun, graphical style, including embedded audio interviews, "back story" pop-ups and slide shows. They even serve up their favorite food-inspired iTunes playlists if you want to go really deep and match the mood. It's cookbook-cum-entertainment. $12.99
Photo: Panna, a subscription food magazine. Credit: Caroline J. Beck, with permission from Panna


text: Once a year near my birthday I treat myself (and girlfriend) to a very fine dining experience typically followed by the Symphony. I struggled for some time trying to find something in Columbus that wasn't overdone and franchised to death. Found the Refectory somewhere online, so I booked it. We were actually the first people in the restaurant because of... More


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Pike hires add to 'burden' - 0 Comments
The soon-to-be-defunct Turnpike Authority, which is poised to foist painful toll hikes on motorists, has quietly put at least two new high-priced staffers on its payroll - both of them retreads from the state transportation department, the Herald has learned.
The two staff members were shuffled over from the executive office of transportation within the last three months, even as administration officials were telling lawmakers the Pike was in desperate need of cash.
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Mary Ann McGivern, a Sister of Loretto, works with people who have felony convictions and advocates for criminal justice. She lived at a Catholic Worker house for 28 years. She has been a public radio commentator and written plays and a cookbook. She lives in St. Louis.
Mary Ann McGivern
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And the sequester goes on and onJul. 22, 2013 NCR Today
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Tuesday ushered in a new round of surcharges at Rhode Island's Division of Motor Vehicles.
"It went up $10 a year ago, July 1. It's an additional $10 today, July 1," said the DMV's Anthony Silva, referring to surcharges on driver's licenses and two-year registrations.
Lawmakers passed a surcharge on licenses and registrations in 2011 to help pay to maintain the highways.
Phase one took effect on July 1, 2013, and the last phase will take effect in 2016, when surcharges will raise about $16.8 million each year.
"Yesterday was busy. It was the last day of the month. A lot of people wanted to avoid the fee increase and they came in to have their transaction done on Monday," Sliva said.
Drivers said they are not thrilled with having to pay more to drive in Rhode Island.
"I don't like it, but seems to be the case with government today that they just keep increasing the fees on everything to get more revenue," one man said.
Fees are also going up at the Massachusetts Registry of Motor Vehicles.
The cost for a road test increases $15. Registration for a passenger vehicle will cost $30 for one year, up from $25. Annual vehicle inspections are increasing from $29 to $35.
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Clinical Manual of Electroconvulsive Therapy
Rajesh R. Tampi, MD, MS
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From our regular book review column.
Because this piece does not have an abstract, we have provided for your benefit the first 3 sentences of the full text.
Clinical Manual of Electroconvulsive Therapy is an updated version of the previously published Electroconvulsive Therapy: A Programmed Text.
This new book is written by experts on the use of electroconvulsive therapy (ECT). They have used their knowledge to write a book that is concise yet comprehensive.
© Copyright Physicians Postgraduate Press, Inc.
© Copyright 2012 | Physicians Postgraduate Press, Inc. | MedFair.com US Patent No. 6847940 | Print ISSN: 0160-6689 | Online ISSN: 1555-2101


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"I would be a little uncomfortable if they asked me ahead of Greg. He put a lot into the Presidents Cup and he's done a lot for international golf."
Related quotes
"I think he's the same Greg. He just keeps doing what he does best -- stays ahead in the count against hitters and keeps working as he always does."
"Tiger told me, 'I want Greg if you can get him. Thomson said, 'Greg asked me to stay away from him, and I said, 'Well, you do the best you can to keep him away, and I'll do the best I can to get him.' That's what my guy asked me to do."
"Greg really is a full member of the crew. We look at who is busy with tasks, and who has free time that's convenient. And if I fall in that situation, then I'm the one to make lunch."
"Certainly we would have liked to have gotten that round against Greg. But we're not about to give up. We've got a fast ACDelco Cobalt, and a great team behind it, so we'll go on to Dallas, and keep pecking away at it."
"Tom has had the stitches taken out of his foot injury and I am hopeful that he and Greg Blundell (ankle) will be fit for the trip. We are just lacking a bit of confidence at the moment and we need to be tighter defensively at the beginning of games."
"[Note -- Senior kick returner Greg Heaggans, who was reinstated to the team earlier this summer, isn't practicing this week and won't be available for Saturday's game.] He needed some personal time off, ... He'll be back with us next week."


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See how to make a mild baked fish that's quick, healthy, and flavorful.
In this video, you'll see how to make an easy fish recipe that tastes great baked or grilled. One of our most popular seafood recipes, this simple tilapia has a wonderful, mild taste, is healthy, and so quick to make. It really hits the weeknight dinner trifecta! No wonder this tilapia recipe has been saved to more than 75,000 recipe boxes. Now see how it's made! Get Eireann's 5-star recipe for Lemon Garlic Tilapia.
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For a brief overview of each of the below articles, click on the appropriate page number
Published monthly, SAILING is Southern Africa's premier specialist sailing magazine, featuring latest news in the sailing community, reviews, and expert advice from our panel of writers.
To keep up to date, you can subscribe online or sign up for our newsletter below.
Exploring the Hidden World
- by John FarndonSailing Books
A lament about our sport for years has been 'How do we bring it into the homes of the masses'?
As sailing is not an arena sport, especially coastal and ocean races, there is simply no opportunity to view it with the naked eye. So every opportunity to bring it closer to the public, and into their homes, should be encouraged.
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Nov 19 2012
When Marvel Girls Become Bond Girls
(click for full size)
When I first saw this bit of cool art from Bill Walko, I thought it was just a neat artsy look at some past Bond girls. Then when I looked closer, I realized that the girls had been subbed in with Marvel superheroettes (superheroines?) instead.
It's a very creative art project, and the rest of his art is done in a similar style that I highly suggest you check out. I see an animated series in his future!
Wow. I just got the jokes behind some of these. From Russia With Love, Diamonds are Forever, Octopussy, You Only Live Twice. I'm an idiot, and I still don't get like four of them. Why is She-Hulk Thunderball?
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One Response to "When Marvel Girls Become Bond Girls"
# TheUndeadFetuson 19 Nov 2012 at 2:22 pm
Hi there TheUndeadFetus here, long time reader first time commenter. My guess for why She Hulk is in Thunderball would be because the movies about nukes being stolen.
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