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Posts by Code Monkey
1559 posts • joined 16 Oct 2008
Amazon steps over Groupon's festering corpse to set up UK deals souk
More bargain fish pedicures! Wahoo!
This is why I drink.
Young alcoholic star 'covered in fluids needed for birth of alien life'
Re: Just 400 light years away
Space is big. Really big. You just won't believe how vastly, hugely, mindbogglingly big it is.
Facebook's new app bazaar 'violates' punters' privacy – lobbyists
Re: Actually, Google has it coming too..
It's this sort of thing that will kill the internet. And then we'll all have to get proper jobs.
Where's the "down with this sort of thing" icon?
Arctic ice shrinks to 'smallest in satellite era' - NASA
Re: The Arctic? Look a bit further south...
That'll be Harbin that's hundreds of miles from the sea, then?
I agree that were the Gulfstream to switch off it would have a huge impact on our climate but it wouldn't stop the UK being an island.
Continental climate != island climate.
Ten netbooks
Good stuff
As the article says, tablets have stolen the netbook's thunder. That said they're still a viable PC. A friend still uses his first generation Acer Aspire One.
If my needs hadn't changed (I now need a full fat Windows laptop) I'd still be using mine. I still love the dinky wee thing with its lack of a Windows key (I guess modern netbooks do have these, more's the pity).
Only 3% of UK's TV oglers want more sex
There's a Bill Hicks (mis)quote for every occasion
Boy is my thumb not on the pulse of [the UK]!
Investor pulls out of Facebook, pumps cash into pork-printing joint
Re: Vegetarian bacon!
Bacon fries are better but come in a disappointingly tiny bag. Given the choice I'll always go for Frazzles.
Re: Well seeing as how printer ink costs more than champagne...
Surely that would be a jam jam in the output tray.
Mine's the one with the dozen printed scotch eggs in the pocket.
Re: Vegetarian bacon!
Frazzles are made of corn. Always have been.
Sony pushes patent for interactive TV ads
Tellies with an OS - i.e. tellies you can root - will be commonplace one day. Then we'll have telly without meerkats and bloody opera singers telling you where to buy your car insurance.
Heck I want that more than I want a flying car!
REVEALED: Everything Everywhere new 4G logo ... a SNAIL?
Also the snail's on its back - ready to be noshed by the first passing thrush or Frenchman.
Samsung Galaxy Beam Android projector phone review
A solution in search of a problem
While a lot of folks are happy to use their phones' MP3 player and camera instead of a dedicated device a projector is niche, niche, niche. I can see this phone flopping like its predecessor.
Boffins zapped '2,000 bugs' from Curiosity's 2 MILLION lines of code
Re: But....
Hey I use <insert your language of choice here> as well!
If I produced bugs at a rate of 1 per 1000 lines of code that'd be a vast improvement.
Re: WTF?
The confusion between inches and centimetres is oft-mentioned but I still reckon it's "citation needed". As you say - they don't know.
Councils launch eight spying ops on Brits A DAY using RIPA
That's ok because the Tories promised us an end to New Labour's Big Brother ways. So we can trust them to put a stop to all this, right?
UK.gov's minimum booze price dream demolished
The supermarkets were in favour of this. That should've set the alarm bells ringing.
Nothing the supermarkets are in favour of is good for people. Nothing.
Amazon tries to freeze out tape with cheap 'n' cloudy Glacier
Re: I tried S3...
I guess they've managed expectations well with the name Glacier. Think how angry you'd have been had it been called "TurboNutterFastBackup"
PayPal co-founder sells out of foundering Facebook at VAST profit
Re: Puzzled
There must be some fools left who weren't parted from their money at the IPO.
Phone-flingers flock to Finland for World Championships
Re: what phone?
If you were to choose 3310 there'd be a good chance it'd still work after you'd flung it.
Apple lawyer: 'I promise I am not smoking crack'
Agreed. She's clearly a fan of common sense.
Beck's open-source challenge to freetards: play it yourself!
He's shite anyway.
Bitcoinica sued for $460,000 by 'out-of-pocket' punters
Re: Printing money
These gullible twonks would probably accept these magic beans I've found in my desk.
Nokia CEO: No shift from Windows Phone
Oh Nokia
You're in a hole ... stop digging!
Few 'Likes' for Facebook from hedge-fund moneybags
This suggests that $100bn for the next MySpace was an overvaluation. Gosh!
Wannabe media barons outed in UK local telly bid list
Re: Low Quality
"But my biggest fear is TV studios over-run with Media Studies students on internships."
Aren't they all already busy running BBC Three?
"Baby Bro"
That's it. I'm smashing the telly with a hammer as soon as I get in tonight.
How much more low quality TV do we actually need?
Hold onto your hats, world: Groupon actually made a PROFIT
"Groupon blamed Europe's weak economy and currency fluctuations for its less-than-impressive results"
So not that their business model is offering people money off stuff they didn't want in the first place, then. Well they would say that.
El Reg probes pregnant Playmobil lass
That rash doesn't look so good.
Upstart DEY touts Facebook-style storage for all and sundry
Are DEY Scouse?
DEY do doh don't DEY doh.
Chinese man's six-ton balls save lives
"Safety seat"
A spring-mounted seat sounds anything but safe. Tremendous fun, yes - safe, good grief no!
Seats aside this is tremendous lunatic boffinry. Well done Mr Chinese Loon, sir!
Microsoft: It's not Metro, it's Windows 8
Excellent idea!
In honour of Ballmer, they could call it "The Thick".
London Fire Brigade: This time we'll send the NEAREST fire truck
* fire engine
Internet Archive serves up 1.4 million BitTorrent downloads
"Controversial protocol"
I momentarily took exception to this - before realising it's true.
Our laws are made - end enforced - by morons. How did this happen.
Beer mats to tout tat to mobiles over wireless NFC
Re: The only innovative use of NFC I've heard of so far.
Nice idea but it's hardly remote.
Exactly the sort of thing I go to the pub to avoid.
For flock's sake: Scared sheep send SMSes to Swiss shepherds
It'll be texts from dog next. http://textfromdog.tumblr.com/
Samsung lengthens Note phone-cum-tablet to 10 inches
Please Samsung, get Dom Joly to advertise this in the UK.
Post-pub nosh deathmatch: Bauernfrühstück v bacon sarnie
Sounds nice but it's no bacon butty - too much frippery.
Bacon, butter, bread, sauce. Resolve to never drink again.
Re: That isn't proper bacon
I'd stick with good bacon every time. Danish bacon's just nasty - full of water.
For me it's good British bacon if flush, porridge if not.
Airline leaves customer on hold for 15 hours
Re: KLM much worse since Air France tie-in, I wonder why?
Meanwhile Air France have adopted the Dutch approach to food. Truly a marriage made in hell.
Facebook: 83 million IMPOSTERS stalk our network
I know we Reg readers are a cyncial bunch but did anyone think their valuation was justified? Anyone at all?
Boy cuffed after Twitter troll's drown threat to Olympic diver Tom Daley
Re: Good
I share your doubts that less famous folks would get so quick a response from plod but that doesn't mean they're wrong to arrest this clown. He's made a death threat and that's against the law.
Hopefully this will scare the shite out of the wee scrote, Tom Daley will decline to press charges and that'll be an end to the matter but arrest is the correct response - IMO of course.
Jackson's Hobbit becomes a trilogy
A cinematic first
Wow. No director's ever milked a Hobbit (on anything like this scale) before.
Twitter airport bomb joke conviction binned in common-sense WIN
What a fantastic moment for British justice and common sense. Good job we haven't looked like fools or anything.
Well done, all!
Never mind Azure: They BROKE Twitter!
Re: Shooting Google+ in a barrel
So how is working for Google, xperroni?
HP Envy 4-1010ea 14in Ultrabook review
Re: How on earth
Yes. To be classed as an Ultrabook only requires an Intel Core processor.
Three punters' data use doubles
Re: If only Orange would notice....
Hopefully not uploading a video log to YouTube
Home Secretary to decide on McKinnon extradition by October
Re: Sledgehammer meets nut
The sad thing is the case categorically doesn't warrant a custodial sentence but McKinnon will receive a one if extradited.
It's time this cruel farce ended.
Brooks, Coulson to be CHARGED over phone-hacking
Re: Stop Press - Reg headline to CONTAIN random capitalized WORDS for no GOOD reason
I! Rather! Like! The! Yahoo! Ones!
Most read
- +Comment Trips to Mars may be OFF: The SUN has changed in a way we've NEVER SEEN
- Vid Google opens Inbox – email for people too stupid to use email
- Pic Forget the $2499 5K iMac – today we reveal Apple's most expensive computer to date
- RUMPY PUMPY: Bone says humans BONED Neanderthals 50,000 years B.C.
- Is your home or office internet gateway one of '1.2 MILLION' wide open to hijacking?


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Hello I am trying to find out the correct way to wire my house fora Comcast cable TV and modem. I have heard several ways I just want to find the most popular way so my modem functions efficiently and TV has a good signal . Right now I am having a problem with the farthest TV from where the cable comes in to the house about 70'it works at times and then just cuts out. all connections are tightI think I just want to start over and need a diagram as to do it correctly. Thanks Mark
At 70 feet you're more than likely losing signal due to line loss. An inexpensive drop amplifier on the split feeding the TV should fix that.For example: »www.3starinc.com/broadband_digit···ier.htmlIf there are other issues causing your poor reception, an amp can actually make those worse.You can pay Comcast for an amplifier installation or do it yourself easily enough.--~Help Find a Cure for Cancer~ ~Proud Member of Team Discovery ~
There have been some other recent threads about poor signal levels where you can get some ideas on what you could do:»Poor picture quality» Do I need to get an amplifer and active return?In your case, if your cable modem is located near the cable entrance to your home and it currently has good signal levels, a set-up where you use a high-quality unbalanced 3-way splitter (like the Antronix CMC2003H: »www.amazon.com/ANTRONIX-CMC2003H···01E4T3YK) connected in the arrangement shown below, that provides the strongest signal to the farthest TV, may work out better for you:
-7dB output
---> to the Cable Modem
---> 3-way unbal splitter -7dB out ---> to other closer TV(s)
---> 70' cable to the farthest TV
-3.5dB output
If you wired the house yourself, what kind of coaxial cable are you using - brand, catalog/part number, RG6, RG59, number of shields, etc? And, what about termination fittings? Furthermore, what is the make and model of your splitter? Some splitters are pure junk and may actually cost more than really good ones. You should be able to get two two-way splitters from your local Comcast office for free or flag down a truck and maybe get a three way. My local office didn't have any splitters having more than two outlets when I rewired. Comcast here uses Extreme Broadband splitters, but other regions may use other brands of equal quality. The splitter should have a frequency range of 5 - 1,000 MHz. Two two-way splitters will give you the three outputs as telcodad showed - two -7 dB outs and one -3.5 dB out.--There is nothing more deceptive than an obvious fact.Sherlock Holmes inThe Boscombe Valley MysteryA. C. DoyleStrand Magazine, October 1891
Thanks for your help That what I needed Mark
You should be able to get two two-way splitters from your local Comcast office for free or flag down a truck and maybe get a three way. My local office didn't have any splitters having more than two outlets when I rewired.:Two two-way splitters will give you the three outputs as telcodad showed - two -7 dB outs and one -3.5 dB out.
-3.5dB output
---> 70' cable to the farthest TV
--> 1st 2-way splitter
---> to 2nd 2-way splitter < Modem and other TV(s)
-3.5dB output
Thanks for the info Mark

subset: commoncrawl


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#ThankfulThursday this lovely lady right here. She is my everything and is there for me no matter what. I couldn't thank God enough for blessing me with her. @kimber_dysart_official
Dear Future Wife,
Let's go into bookstores and do dramatic interpretations of extremely bad romance novels aloud to each other. We'll take it in turns — random chapters from different books.
The first person to laugh while it's their turn is in charge of getting dinner ready. I hope that sounds like a fun date idea, because I'm getting really excited, just thinking about it.
Brb. Dying.
Thanks Mrs Walley ((: #hearts (Taken with instagram)
#justinbieber #belieber (Taken with instagram)
#snow (Taken with instagram)
#lights #rain #night (Taken with instagram)


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Our family came to Cincinnati early in 1978. It's been a good 35 years here in Cincinnati and it will be a shame to see it go. But on March 1st, the sequestration happens and Western civilization ends.
The police and firemen will no longer be available as the gates to the prisons are thrown open. Hospitals and schools will be shuttered. Planes will literally be falling from the sky. The elderly and kids will be fighting dogs in the streets for food. And the horror of horrors will happen. The Canadians will invade and build the Keystone pipeline on their own.
Most will wonder what could cause such an event? Well, the government is going to try something never done in the history of civilization. They plan to reduce the rate of spending increases of a budget that doesn't even exist. Shocking. The government will actually have to do less with more.
So call your loved ones and wish them well as Facebook and Twitter won't be around. And remember, as you leave you home, don't worry about the lights, the government will get them too.
Michael Ring
Posted in: government, Greater Cincinnati, National, Northern Kentucky, Ohio
Tags: hospitals, Keystone XL pipeline, Mariemont, police, sequestration, spending cuts


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Gather your kids and join us in the Invention Dimension! Julius Jr.'s Inventing Time activities give you simple ways to encourage their natural creativity!
Make some sweet music together with these melodic musical activities
Let's move into some funky movement activities
Activities that span the test of time! Try them out with your kids
Create your own science stars with these activities that shine brightly
Move forward and right size your kids' scientific know-how
Cook up some inventive time with your kids!
Holy Invention Dimension! Extend the curriculum of the series with this activity
Your superkids can conjure up their own superheroes!
Shape up kids' storytelling abilities with some puppet play
Burst Crusher's trouble bubbles with blazing speed & tricked-out truck moves!
The race is on! Help Nick Jr. pals collect party favors in time for the fiesta
Help Dora's friends make it to the fiesta in time & get your own charm bracelet
Help Marshall save the turtles and fly with Skye to Chickaletta's rescue!
Go on a Mighty Mission through Numberland with the team to rescue the King!
Get groovy with colors & glitter to create unique designs in this mess-free game
Help Dora and her new friends get ready for tonight's big concert in Playa Verde
The Team needs your help! Round up the bad guys and get your own UmiCops badge
Get great ideas on hosting a Nick Jr. themed birthday bash!


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That Tomato
The Sad Tales and Obsessions of a Girl With the Nickname "Tomato". [▶] [■] [▮▮] [▮▶]
"); } } callback(); })({"browser-ponies-script":"http://sherlockian.googlecode.com/files/browserponies2.js","browser-ponies-config":"http://sherlockian.googlecode.com/files/basecfg_47.js"},{"baseurl":"http://s1101.photobucket.com/albums/g427/dal_test/","fadeDuration":500,"volume":1,"fps":25,"speed":3,"audioEnabled":false,"showFps":false,"showLoadProgress":true,"speakProbability":0.1,"spawn":{"lestrade":0,"moriarty":0,"sherlock":1,"mycroft":0,"john":1}}); //-->
That Tomato
The Sad Tales and Obsessions of a Girl With the Nickname "Tomato". [▶] [■] [▮▮] [▮▶]
Artists of Middle-Earth: Donato Giancola
"That is the fairest of all the dwellings of my people. There are no trees like the trees of that land. For in the autumn their leaves fall not, but turn to gold. Not till the spring and the new green opens do they fall, and then the boughs are laden with yellow flowers; and the floor of the wood is golden, and golden is the roof, and its pillars are of silver, for the bark of the trees is smooth and grey."
I just want to help my friends. Frodo. Sam. Pippin… More than anything, I wish I could see them again.
Tell those with power safe in their tower,we will not obey!
The Lord of the Rings Meme - 2 Deaths (1/2)
↳ Sauron
The Very Secret Diaries: Aragorn, Son of Arathorn
Orlando loves his Elf ears


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420 Dartmoor Ct has a Walk Score of 11 out of 100. This location is a Car-Dependent neighborhood so almost all errands require a car.
This location is in the South Reno neighborhood in Reno.
Nearby schools include Brown Elementary School and Damonte Ranch Middle School.
Nearby coffee shops include Starbucks and Starbucks. Nearby restaurants include BJ's Restaurant & Brewhouse, Buffalo Wild Wings and Fatburger.
420 Dartmoor Ct is near University of Nevada - Reno.
There are excellent bike lanes and the terrain is flat as a pancake. 420 Dartmoor Ct is bikeable, there is some bike infrastructure.


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Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Prep Time:
Cook Time:
30 mins
0 mins
This is a light and delicate mousse. This was served at my daughters wedding and there was none left! A nice addition for a brunch or shower luncheon.
Units: US | Metric
Serving Size: 1 (44 g)
Servings Per Recipe: 15
Your life in the kitchen will never be the same.


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Moni Braids and Salon is a complete professional African hair braiding, hair weaving salon located in Arlington, Texas that has provided the very best hair services to various clientele in the Dallas Fort-Worth Metroplex area in Texas, and all around the United States for 18 years.
We provide top-notch, long-lasting and professional braids, hair extensions (weaving) services. We take pride in the quality of our services. Braiding and weaving is what we do best and our goal is to make your hair looks great. Your satisfaction is absolutely guaranteed.
With our team of expert hair braiders and hair weaving stylists, we can give you the perfect braids or extensions for your personal or professional style, therefore making you look and feel your best, day after day. We work hard to ensure that you are met with the highest quality customer service as soon as you walk through our door. Allow Moni Braids Salon to provide you with exceptional professional service at an affordable and competitive price today. You will have great looking braids for prices that won't break your bank.
Best Customer Service!
Moni, I just want to say thank you. The young ladies did an awesome job; in addition, the shop was nice and clean. You all have the best customer service I have experience in a braiding shop. I will definitely be coming back. Thank you and God Bless – Jennifer W.
Enjoyed My Visit to Moni Braids
Thank you Moni, this is the lady from New Mexico. I enjoyed my first visit to your shop and you and your staff are very blessed with talent to do hair. Y'all do a great a job! I love my hair that you did for me and I plan on returning as well bring new friends to see you. Again, thank you and have a blessed day.
Wonderful Job!
Whao!. I just want to say a big thanks for twisting my hair, it lasted longer than I envisaged, Moni, pls let her know she did a wonderful job, you know who I am refering to. I also enjoyed all those movies that we watched. Excellent customer service and very homely environment. Trust will be back soon….Boomie
I am really pleased with your services!
I am really pleased with your services. My braids looked fantastic. Keisha was right about Moni Braids Salon. Keep up the awesome work. I already referred you to a couple of my friends. Thanks for a great service. — Chennel
Definitely Recommend Moni Braids
I want to thank Ms. Moni and her workers for taking the time to do my hair! I would recommend any and everyone to her shop. – Ciji Redd A.P.
Loved the Atmosphere
I loved the atmosphere! I got my twists done in May and they're still holding up well. I'd recommend Moni to anyone! – Krysti D.
Great Job!
Great job ladies! My tree/crochet braids look super!!!
Awesome. Quick and fast service.
Thank you Moni for my beautiful Crochet braids.
Lots of Compliments!
Thank You So Much
Moni's work is impeccable!
Moni's work is impeccable Her braiders are awesome as well. If you are looking for awesome service; call today!
—Nikita W. M.
Attention to Details!
Highly Recommended!
Just plain superb! I love coming to Moni over the years. She's always been nice, not stuck-up like some other hair braiders that I've been, and very understanding. Her work is great! I highly recommend her services to anyone. – Sheila
ATTENTION CUSTOMERS! Book Your Appointment today!
We are a dedicated, educated team of professionals, who provide excellent, quality hair braiding and hair weaving services in a relaxing and positive environment. We are devoted to the absolute well being and customer care of each of you. Mention our online $10 OFF discount for first time customer to get started today! Walk-Ins and Appointments welcomed.
Here Are Few Samples of Our Professional Work


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His Belgian roots and action films earned him the moniker 'Muscles from Brussels'. Hollywood star Jean-Claude Van Damme is back in action with Sylvester Stallone's The Expendables 2. But the Sudden Death (1995)actor also has Bollywood — and one of its leading ladies, Aishwarya Rai-Bachchan — in mind.
"There are so many good movies(in Bollywood). One film I remember watching is Devdas," says Van Damme. "I honestly want to go to India and make a film there. Let's see if something works out."
Ask the action star (we remember seeing him bond with Salman at IIFA Dubai in 2005) if he knows of any other Bollywood actor, and he answers, "Yes, that lady from Devdas? Is she Aishwarya Rai?" And who does he think would be an ideal co-star for him? "It has to be Aishwarya (Rai). She is absolutely gorgeous," he adds with a laugh.
For the uninitiated, Van Damme teams up with Arnold Schwarzenegger, Bruce Willis and Stallone in The Expendables 2. Despite being one of the biggest action stars in the '90s, Van Damme feels it was a dream come true to work with this cast. "I used to buy tickets and chase them (as a fan)," he laughs.


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Detroit Lions wide receiver Nate Burleson has been practicing for a couple of weeks now, and there was initially some buzz that he would return from his broken arm in time to face the rival Chicago Bears. But the Lions clarified during that week of practice that Burleson would not play, and it became clear that the Lions just wanted to ease their veteran, No. 2 wideout into things. Adding Burleson back to the Lions offense will only make them more deep and explosive, and it gives star QB Matthew Stafford another target to throw it to. While he and Calvin Johnson have once again been hooking up for huge plays, Burleson will greatly aid things by taking pressure off of Johnson and doing some damage himself.
Burleson was also held out of last week's game against the Pittsburgh Steelers, but the confident Lions weren't able to boost their playoff resume due to a loss at the hands of Ben Roethlisberger and a clicking Steelers passing attack. While the Lions have a very easy game ahead of them this week against the Tampa Bay Buccaneers, the Lions might not hold Burleson out of this week's contest.
According to the Detroit News's Chris McCosky, Burleson was practicing with the Lions first-team offense today, which is a relatively strong early indication that Burleson will be out there against the Bucs. It seems like the most likely scenario has the Lions playing Burleson but also limiting him against a light opponent. The Lions are on a short-week after the Bucs, as they will face the rival Green Bay Packers in a key division game on Thanksgiving. If Burleson manages to get enough targets against the Bucs, though, then he could have a very strong outing against a thin group of CBs.


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What the hell?
3 people I followed have now disappeared from tumblr and all within a few weeks of one another - very odd. Is there some sort of exodus and I haven't gotten the memo?
Maybe there's a tumblr psycho going around and offing people! That sounds like a movie that would have done very well in the late-90's.


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October 11, 2012
Special Photo
The city of Forest Park is using Solar Powered trash compactors in its efforts to Go Green. The new trash compactors sends e-mail messages when it needs to be changed.
Stories this photo appears in:
Forest Park gets $25,000 "talking" trash cans
City says sun-powered trash compactors reduce costs
The City of Forest Park now has five "talking" trash cans that cost $25,000 in grant monies.
Use the comment form below to begin a discussion about this content.


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New Brother 5750e Fax Machine
Brother IntelliFax 5750e Laser Fax
Laser DUAL PAPER CASSETTE , 2 X 250 Sheet Ltr/Lgl Cassette Tray 50 Pg ADF 33.6kbps, 8MB Memory (600pgs) DUAL ACCESS 2 second Super Quick Scan 232 Station Memory Fax/Tel, TAD Broadcasting (282 locations) Cover Page Multi coping up to 99 Up to 15cpm Copy Speed, Enlarge/Reduce Next Fax Reservation Parallel I/F for future printing needs. LAN Interface optional.
Memory Transmission
Detailed Features
This is our first fax machine. It was easy to put together and the directions were easy to follow to learn how to operate it


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Three Treasures Sangha
Three Treasures Sangha of the Pacific Northwest (TTS) is a lay Zen group located in Seattle, Washington and affiliated with the Diamond Sangha, an independent lineage founded by Robert Aitken Rōshi, a dharma heir in the Sanbō Kyōdan (Harada-Yasutani-Yamada) lineage. Read more about us here.
This Sunday: Commemorative stone dedication, October 26
Please join us this Sunday, October 26, for a special ceremony to initiate an area on the grounds that honors our root teachers, Robert Aiken and Thich Nhat Hanh, and members of our sanghas who have passed on. We will start with a half hour of sitting from 10:00 to 10:30 A.M. and then walk outside to the commemorative area, where stones will be placed for late members of MCPS and TTS. Members of their families have been invited to join us for this ceremony. Friends and families will be welcome to say a few words about our loved ones who have passed away. The regular Day of Mindfulness activities will continue after the ceremony. Please bring your own zafu for the sitting period as there may be quite a few folks in attendance.
Register now for Broken Raven sesshin, September 20-27
On September 20 we begin our 7-day sesshin – an intensive meditation retreat with Jack Duffy Roshi. Sesshin is a wonderful opportunity to deepen practice with seven days of silent meditation, teishos and dokusan (talks and individual meetings) with Jack. In sesshin, we pick up practice early in the morning, and carry it with us in formal sitting, chanting, eating, and rest periods through the day. The ritual is all designed to support practice in all activities without distraction.
If you haven't done sesshin with TTS before and want more information, feel free to send me an email or give me a call on the TTS phone line. I encourage all to join full or part-time if you can take the opportunity.
Click here to download the sesshin application.
"Even prior to heaven and earth"
By Madelon Bolling
This piece was originally given by Madelon as a dharma talk
at the Three Treasures Sangha zazenkai on June 8, 2014.
[Note: Daio Kokushi is a dharma name. Daio means "great Yes," "great affirmation," or "great response." Kokushi is the Japanese version of a Chinese term meaning "national teacher," pronounced like the English "coke-she." The middle "u" is silent.]
In his verse, "On Zen," Daio Kokushi (1235-1309) wrote, "There is a reality even prior to heaven and earth." We often recite this fairly automatically, so today I'd like to consider it with more respect. "Respect" just means "to look again," and this morning we've been looking again at this line: even prior to heaven and earth.
"Heaven and earth" might mean everything we know and everything we dream about. We know about "Earth" and its associated experiences of toil, trouble, confusion, and death. We dream about "Heaven" and the possibility of experiencing peace, light, joy, and eternal life. But students of Zen are not in the business of relating to mythical places, so what would Daio Kokushi intend by even mentioning "heaven" when writing about a deeper reality? Read more…
Zazenkai, June 8: Even Prior to Heaven and Earth
Please join us on Sunday June 8 at Dharma Gate for a one-day zenkai with Madelon from 9am to 3pm.
There will be an informal lunch, with soup, as well as brad & cheese for sandwiches, provided; please bring other sandwich fixings or other food to share. We will consider hints given in Daio Kokushi's verse On Zen, settling in to the deep attraction that practice holds even in the presence of the contradictions of daily experience.
The schedule will be as follows:
9:00 Opening, Five Remembrances, Zazen
9:35 Pointers: selected lines of On Zen, Zazen
10:30 Recitation: Daio Kokushi's On Zen, Dharma talk, Comments and discussion, Kinhin
11:30 Zazen
12:30 Informal lunch (Soup, bread & cheese provided. Please bring sandwich fixings or other food to share.)
1:30 Sutras
2:00 Zazen, Interviews
2:50 Closing, Great Vows
We're looking forward to sitting with you.
Wild Sacredness: Floating through the Grand Canyon
Here begin the terrors
Here begin the miracles
―The Legend of the Grail
Have you also learned that secret from the river; that there is no such thing as time?
That the river is everywhere at the same time, and that the present only exists for it,
not the shadow of the past nor the shadow of the future.
― Hermann Hesse, Siddhartha
"Oh, Eeyore, you are wet!" said Piglet, feeling him.
Eeyore shook himself, and asked somebody to explain to Piglet
What happened when you had been inside a river for quite a long time.
― A.A. Milne
Something certainly does happen, being inside a river for quite a long time, as I found out on our wonderful eighteen-day dory float trip down that part of the Colorado River that runs through the Grand Canyon. The question is: what exactly happened? Read more…
A three-week Poetry Study Retreat will be held from May 10-30 at Mountain Lamp. The retreat will be led by Jack Duffy and Eileen Kiera, and includes a weekend with Red Pine.
For more information download the flyer: ML 3-Week Spring Retreat 2014. To register, visit mountainlamp.org.
A poem from one of our teachers
Rain Chain
By Madelon Bolling
I don't know how to write frost melting
to drip gold, wink red, clear — pinging
the bronze cups chained under eaves,
enticing fall of cold-trapped water
from air to earth
because there never was frost
or bronze cups or eaves, let alone
air or earth but in these words
that freeze us to them until –
a bumblebee lands
right here on the page,
fuzzy amber on black legs, ticking,
ticking over these weed-scratches
that will yield no pollen
and we melt open in the hawk's call,
the horse-snorting rooster-crow
singing tablesaw and echoing gunshot
several yards closer than far away.


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The funding is from Measure Q bond money set aside for green school initiatives. Sacramento voters approved measure Q in November. Projects funded are expected to save the district money on energy costs and supplies.
"Our Project Green is a one-of-a-kind project nationwide," says SCUSD's Center for Green Schools Fellow Farah McDill. "When I tell people that Sacramento City Unified is allowing students to make decisions about capital improvements to green their school they are amazed. This is truly a unique venture and one that these students will gain from now and for the rest of their lives."
Farah McDill is one of only two USGBC Center for Green Schools Fellows in the country. She is here at the Sacramento City Unified School District and the other Fellow is at a Boston area school district. Both districts were chosen through grant applications and placed under a 3-year grant from the USGBC that started in 2011.
Project Green was a program started by Farah and the school district last year. This is the only program of its kind in the country: The difference between this student team competition and others is that the sustainability measures recommended by the students for their school are actually funded through a bond measure and become a reality, either wholly or in part, depending on how the funding matches each project recommendation.
SCUSD's groundbreaking Project Green adds a real-world application to classroom instruction about the environment and sustainable living. Schools across the district were encouraged to form student green teams to conduct green audits of school facilities. With the help of teachers, parents, district staff and local professionals, the teams then drafted recommendations for green improvements ranging from improving lighting to installing water-wise plumbing fixtures.
Students presented their recommendations to a panel of experts representing local non-profits that focus on creating healthy sustainable learning environments. The panel judged the exhibits, using scoring rubrics. Patty Karapinar represented the USGBC-NCC Green Schools Advocacy Committee as a panel judge.
The team from C.K. McClatchy High School scored the highest for its presentation and report, which included a rationale for upgrading campus bathrooms with low-flow toilets, motion sensor fixtures and hand dryers. The judging panel made recommendations to allocate up to $150,000 for these projects.
In all, the 12 presentations were allocated $1 million in bond funding. Other allocations to potential projects were as follows:
- Crocker/Riverside Elementary – up to $120,000 (solar tubes and reflective paint)
- Fern Bacon Middle School – up to $120,000 (low-flow, dual-flush toilets, motion sensor fixtures and hand dryers)
- A.M. Winn Elementary – up to $100,000 (cool roof, skylights on multi-purpose room)
- School of Engineering and Sciences – up to $100,000 (solar tubes and benches)
- Sutterville Elementary – up to $70,000 (LED lighting)
- Washington Elementary (project at Sutter Middle School) – up to $70,000 (outdoor classroom)
- Luther Burbank High School – up to $70,000 (recycling bins and equipment)
- McClaskey Adult Education Center – up to $50,000 (air conditioning units in select rooms)
- H.W. Harkness Elementary – up to $50,000 (low-flow, dual-flush toilets, motion sensor fixtures and hand dryers)
- American Legion High School – up to $50,000 (exercise equipment and fencing for outdoor sports)
- Isador Cohen Elementary – up to $50,000 (outdoor classroom)
School districts can apply to host a fellow through the Center for Green Schools Fellowship Program, http://www.centerforgreenschools.org/fellowship.aspx


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Narrow your search
The Dark Side has some catching up to do. A new nanotech material claims the crown for being the darkest material ever created.
A chatbot pretending to be a 13-year-old boy recently passed the famous artificial intelligence test, its creators claim. But does Turing's test really tell us anything about AI?
Researchers at the UK's Surrey Space Center are trying to fund a novel way for the 99.999992 percent of us who've never been to outer space to virtually get there.
A UK man using his phone to find a shortcut ends up cycling down a freeway, until police catch up with him.
With its upcoming book of essays and applicant letters, the nonprofit trying to colonize Mars seeks a deeper, more communal understanding about what it may be like to travel to the Red Planet and never come back.
Amazon's arm for making movies and TV shows veered away from its early ambitions with a grander plan to lure Prime customers and crush Netflix. Now it has some in Hollywood on edge.
A criminal gang tried to take control of Santander's computers to steal millions, and they used some pretty basic tech, too.
Researchers delve into the secret life of cats for a BBC special. An interactive Web site lets you follow along with individual kitties.
A science project to warm the cockles of a xenomorph's acidic heart: The first smartphone satellite will test the "Alien" tagline so you don't have to.
Molecular biology students test their phones for bugs -- and find lots of them. Some even look like flowers and distant galaxies.


text: On Fri, Apr 15, 2011 at 2:22 PM, Emily Minier <adalia.nyx at gmail.com> wrote: > Since we register specific arms to specific people, is there permission > necessary for someone OTHER THAN the registree to cause those arms to be > displayed? If so, what permission is necessary and how is that permission > documented. > > Let me give some background. > > There is a merchant at a war who will (for no fee) gladly accept and display > the registered arms of any member of the SCA. He has specific size rules > and such on his acceptances, but that is neither here nor there. Some > members of the populace have asked that their arms be crafted in a form that > complies with his rules so they can be displayed. Do I need to have some > form of written permission from the owner of the arms before I create and > deliver said arms unto the vendor? > > -- > HL Adalia VonderBerg We're a theater. A really big theater, with a really big troupe. Laurel and the SCA College of Arms, are a bunch of people who are part of the theater that the theater directors decided can keep track of pretty pictures, and the acting troupe has decided to play along. Legally, in the real world, our registration has about as much standing as a marshmallow. Then, there's in-game. The troupe has all decided to play along, after all. Technically, that merchant shouldn't be displaying the arms. Arms says "THIS IS ME". Like the flag of the Admiral is only flown when the admiral is in residence, and the standard of the Queen is only flown when the queen is in residence, the arms should only technically be displayed by the person who is saying "I'm here". It's cool that this merchant is doing this, since heraldic display is good, but functionally it's not the way it would have been done medievally. If you're doing it at the behest of the owner, or with their knowledge, or as a gift, I'd say you're probably clear. - Istvan Not speaking as Wreath, nor for the corporation, or for any official platform. Speaking as someone who knows the SCA heraldic registration system and the ins and outs of modern Intellectual Property law and practice pretty good, for a layman.


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You stand in line for hours to have the chance to sit across from Marina Abramović (The Artist is Present) and you weep. You stand in line for hours to see Kara Walker's A Subtlety, or the Marvelous Sugar Baby. You wait to enter the soon-to-be-demolished Domino Sugar Refinery and in this place that links you to sugar's pleasures and histories and presents of slavery, coolie labor, colonialism, imperialism, death, and displacement and you cut up.
All men benefit from women's reinforced fear of being hurt for saying no.
So please, people, don't go out of your way to link me to that shit. I do not need the reminder.
addendum to this memo: don't send me messages asking me what are my thoughts/provide you with some deep insightful commentary
treating daily acts of oppression like its an intellectual circle jerk is a microaggression in and of itself
fat person walks in the room and all of a sudden every skinny motherfucker within a 5-mile radius is a doctor, therapist, nutritionist, and personal trainer with something to say
Most of the characters in my fantasy and far-future science fiction books are not white. They're mixed; they're rainbow. In my first big science fiction novel, The Left Hand of Darkness, the only person from Earth is a black man, and everybody else in the book is Inuit (or Tibetan) brown. In the two fantasy novels the miniseries is 'based on,' everybody is brown or copper-red or black, except the Kargish people in the East and their descendants in the Archipelago, who are white, with fair or dark hair. The central character Tenar, a Karg, is a white brunette. Ged, an Archipelagan, is red-brown. His friend, Vetch, is black. In the [Sci Fi Channel] miniseries, Tenar is played by Smallville's Kristin Kreuk, the only person in the miniseries who looks at all Asian. Ged and Vetch are white.
My color scheme was conscious and deliberate from the start. I didn't see why everybody in science fiction had to be a honky named Bob or Joe or Bill. I didn't see why everybody in heroic fantasy had to be white (and why all the leading women had 'violet eyes'). It didn't even make sense. Whites are a minority on Earth now—why wouldn't they still be either a minority, or just swallowed up in the larger colored gene pool, in the future? […]
I think it is possible that some readers never even notice what color the people in the story are. Don't notice, don't care. Whites of course have the privilege of not caring, of being 'colorblind.' Nobody else does.
I have heard, not often, but very memorably, from readers of color who told me that the Earthsea books were the only books in the genre that they felt included in—and how much this meant to them, particularly as adolescents, when they'd found nothing to read in fantasy and science fiction except the adventures of white people in white worlds. Those letters have been a tremendous reward and true joy to me.
So far no reader of color has told me I ought to butt out, or that I got the ethnicity wrong. When they do, I'll listen. As an anthropologist's daughter, I am intensely conscious of the risk of cultural or ethnic imperialism—a white writer speaking for nonwhite people, co-opting their voice, an act of extreme arrogance. In a totally invented fantasy world, or in a far-future science fiction setting, in the rainbow world we can imagine, this risk is mitigated. That's the beauty of science fiction and fantasy—freedom of invention.
But with all freedom comes responsibility. Which is something these filmmakers seem not to understand."—Ursula K. Le Guin, "A Whitewashed Earthsea: How the Sci Fi Channel wrecked my books" (via)
Exodus and Reconstruction: Working-Class Women at the Heart of Globalization (via amodernmanifesto)
Women produce at least 70% of the world's economic activity and value. Men steal the profits from that work. It's that simple.(via zuky)
just saw an anti violence campagn that said "real men don't hit women" like???? yes. yes they do. those are real men doing those things, and that's why i don't trust them. stop appealing to men's fragile masculinity in order to coerce them into being decent human beings 2k14.


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December 2013 Cookbook of the Month, ALL ABOUT ROASTING by Molly Stevens: Beef & Lamb; Pork
- BigSal Dec 1, 2013 04:33 AM
Please use this thread to report on the following chapters from ALL ABOUT ROASTING by Molly Stevens
Beef & Lamb, pages 51-161
Pork, pages 153-249
To post a review of any recipe, please select the appropriate thread below. If you are the first to report on a recipe, please reply to the original post. If a report already exists (please check before posting), please hit the reply box within the original report. This way all of the reports on the same dish will be together.
The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
One Hour Rosemary Rib Roast, pg. 93
This is an interesting technique for this sort of medium sized roast beef. The rib-eye is cut from the bone, and then having seasoned the meat and the bones with a garlic mash, S&P, and rosemary sprigs, the meat is reattached to the bone with twine, rested (mine only for the minimum 4 hours), and then roasted, all at high, 450, heat.
The resulting roast is flavorful, tender and rare, and very easy to carve. Most of the diners liked this very well, but I have to say that personally I'm not sure rosemary and garlic are the best partners for beef (now if it were lamb....). And I'm also not sold on the all high heat roasting for this cut, it seems to me a lower and slower roast lets the ribs render out a bit more fat, and leads to a tastier roast. But for a mid-week birthday dinner, you couldn't beat this one for easy and quick. We had a fair amount left-over, and I will say, that this roast made for some of the best re-heated roast beef, ever. Perhaps because it was still quite rare and could stand up to some additional cooking.
re: qianning
That roast looks fabulous, Qianning. When we were eating beef that rare was how we liked it. My son's favorite meal was standing rib with Yorkshire pudding cooked in the pan under the meat. Mine too, truth be told.
re: qianning
As one who does not often consume large amounts of meat at one sitting, I must admit that I am now considering a trip to the butcher shop to pick up a nice chunk of rib roast. Looks positively mouth-watering!
re: qianning
Wow. That is just lovely, and like many of you, I am not a hunk of meat person much these days.
re: qianning
Looks amazing. I'm dying for a piece of rare fatty meat hopefully the end of this month after my gallbladder is removed.
This may be my meat! Lol
re: qianning
Thanks all, it was a pretty incredibly easy meal to prepare, perfect for a special occasion that falls on a weeknight.
re: qianning
That technique is almost exactly the same as for the Standing Rib Roast of Pork in The Zuni Cafe Cookbook in which the seasonings for the pork are garlic, fennel, and coriander. Gnawing on the bones was heaven.
Your roast looks just spectacular, and perfectly done. Now I, too, want a rib roast ASAP.
Basic Sear-Roasted Pork Tenderloin, Pg. 169; Option 2, Orange and Thyme Rubbed, Pg. 172
The deal with this particular pork tenderloin is a mixture consisting of: fresh thyme, orange zest, cumin seed, Aleppo pepper, S & P is rubbed all over the meat which is then placed in the fridge to marinate from 4 to 24 hours. Ours was in the fridge for 7 hours. There are several options for this recipe, as well as the leeway to use any other seasonings of one's choice.
When ready to cook heat oven to 350F, if tenderloin has a thinner end tuck it underneath and tie w twine. Ours was tailess. The meat is seared in a hot skillet then placed on a rimmed baking sheet to roast till about 140F interior temp. Ms. Stevens defends using two pans by saying if the pork is kept in the hot skillet to roast it will cook too quickly. Additionally, this gives the cook time to make a vermouth pan sauce w the drippings remaining in the skillet. It made sense and I wouldn't change this method.
The outcome was a tender, slightly pink, juicy, well seasoned pork tenderloin. The timing was perfect. Very quick and easy too. Side dishes were a braised red cabbage and baked potatoes. Lovely start to the month!
re: delys77
We're just the opposite, Delys, preferring the tenderloin to other cuts lately. The trick is to not cook it very long. The sear then roast technique is perfect for this cut of pork. That and a good organic piece of meat.
re: Gio
That may be part of my problem. I have found that the pork I was getting at the farmers market was far better than what I usually get at the supermarket. Sadly we have moved into winter and the only farmers market still open is a bit out of the way for me.
I should give wholefoods a shot though, they likely have some good pork.
re: delys77
Delys, we buy at either WF during Winter or the farm during the other seasons.
re: Gio
Sear-roasted pork tenderloin
I made this last night, just the basic salt and pepper version with the pan sauce (I subbed white wine for vermouth). I haven't ever made a pork tenderloin, I don't think. My mom used to make them and I found them a little tasteless. But I saw some nice pork tenderloin at whole foods and decided to give this recipe a try.
I'm glad I did! The pork was flavorful and juicy and nicely complemented by the pan sauce. I pre salted for 4 hours (the minimum) but it really made a difference in the flavor of the meat. I used thyme in the pan sauce, since I had some leftover from thanksgiving.
I served this with mashed potatoes and roasted Brussels sprouts and this made an easy and relatively elegant meal. My kids complained at first (something unfamiliar is usually met with suspicion by them) but then ate it all up. My husband loved it and had 2 servings.
A great intro to this book! Instructions and timing were spot on.
re: greeneggsnham
I'm so happy you and your husband liked this recipe Greeneggsnham! Now you have to try the options. LOL
During the Summer we bought a few pork tenderloins from our CSA farm but since that ceased we've been buying all meat and seafood from Whole Foods and think theirs is better tasting. Plus it's all organic with no additional anything.
re: Gio
Option 3, Rosemary, Coriander and Mustard Pg. 172
I chose this option because these are flavors we like, and we both enjoyed the delicious and tender dish. I won't be making this again in winter -- need to be able to have windows open during the searing step; our kitchen venting system just isn't up to this task.
After searing and before roasting, the quickly-assembled paste is spread on the tenderloin. The paste has dijon mustard, fresh rosemary (I used dried) and crushed toasted coriander seeds (I used ground) mixed with a little olive oil, and also calls for salt & pepper which I omitted.
Following the basic method, I salted/peppered the tenderloin 4 hours ahead of time. I failed to dry it again before searing and the skillet oil spattered quite a bit. I spread the paste all over the seared pork and roasted on a rimmed sheet pan, per instructions. The paste remained quite soft - it did not form a hard crust during baking.
I served with cubed microwaved sweet potato. Freshly baked gingerbread cookies for dessert.
re: MidwesternerTT
Good to read your report Midwesterner. I don't recall whether or not the loin we cooked spattered at the searing, but it may have. The seasoning took so little time I guess it didn't matter, I am glad the finished loin was tasty though. We thought ours was delicious. I had hoped to do all the options by month's end. There's still time if I plan well.
Basic Roasted Sausages, Pg. 248
As usual with Ms. Stevens' basic recipes in her introduction to this recipe she suggests additional inclusions like sliced bell pepper, or indeed any other ingredient one might wish to use. There's also an option to use both sweet and hot sausages. We stayed with the basic which has sliced onions. I did make one substitution, namely spicy chicken with broccoli rabe sausages instead of plain pork.
Her method for roasting the sausages is similar to Rick Moonen's for broiled fish: the technique of heating a cast iron skillet under the broiler before placing the seasoned fish on. For the sausages a cast iron skillet is heated in a pre-heated 400F oven 5 minutes, take out, pour in some oil, return skillet to oven and heat a further 2 minutes.
This allows the sausages to brown well. Sliced onions are then placed into the hot skillet with the sausages on top. Roast for 10 minutes, flip everything, roast till all is cooked through... all told perhaps about 25 minutes +/-.
The sausages were well cooked yet still juicy and quite tasty. We both liked them. The slightly caramelized onions were lovely with the meat. I thought the sausage skin was a little tough but G didn't. Frankly, I think he liked this dish more than I did, but it was an easy recipe to follow and that pleases him no end.
I also served a steamed cauliflower salad w greens and tomatoes using MS's vinaigrette, from her Roast Chicken recipe, on page 268. A pleasurable meal.
Roasted Whole Fresh Ham (Pork Leg Roast), with Spice Rub
page 238-40
I will start with, I did not roast a whole fresh ham. I roasted a 2 1/2 lb bottom round/eye boneless roast, which was taken from the ham. This Fall I bought a half pig, and have a number of these odd cuts. The butcher made smaller cuts from really big ones to fit our family size. Figuring out where on the animal these unknown cuts come from, and deciding the best method to cook them, has been a bit of a challenge. Tonight, I took a risk and just did it.
The roast is scored and then seasoned. The primary recipe calls for salt and pepper. I opted to use her spice rub of cumin, coriander, allspice berries, bay leaves, paprika, chili powder, cloves and cayenne. I made a half recipe of the spice rub, and didn't use it all. Scaling back from the 18-20 lbs she describes to my 2 1/2 pounds took some imagination. Though she says the ham should sit seasoned for 1-2 days uncovered in the fridge, my pork roast was allowed only 3 hours. The roast begins the cooking in a very hot oven (450º) for 25 minutes, and then the temperature is reduced to 325º. I only did the high heat for 20 minutes before bringing down the temp. After reducing the oven temperature, pour beer into the bottom of the roasting pan and let the pork cook until it reaches 145º. No beer in my house, so I used apple cider.
The ham rests for 45 minutes after coming out of the oven. Reserve the pan juices in a separater, reheating after skimming the fat, to serve over the roast. Again, my pork rested for less time, and though I did reheat the pan juices, even after adding some white wine, it was far too sweet for us to use.
To carve, you remove the skin/fat layer, and then slice the meat. She suggests cutting the skin into small chunks to serve with the meat.
I was completely prepared for this evening's meal to be a total disaster. Maybe this mystery cut should be braised, or ground for sausage. Instead, it was delicious! The spice rub could actually be tasted even though neither one of us gnawed on the skin. The meat was moist without the au jus. We don't often do a "hunk of meat" anymore, but this one was a most successful way to celebrate Mr. Smt's birthday.
Served with roasted potatoes, shallots, and garlic and steamed green beans.
re: smtucker
That looks wonderful. You know, I've seen that cut of meat somewhere or another, and thought "what does one do with it?", now I know.
re: qianning
The leftovers have been wonderful. The kid enjoyed some slices with pasta. Last night we have some slices with a spinach salad and crispy shallots. Lunch today will be a traditional Georgia pork sandwich with pickle on a white roll.
When the leftovers are good, the hunk of meat doesn't feel so intimidating. We will manage to finish it up today.
re: smtucker
I don't cook ham very often, but when I do... it's usually for Easter or Christmas. The last Christmas ham we made was several years ago. This year it may just be our Christmas Day Lunch. Your reviews have been enticing, SMT. I'll ask at Whole Foods about the possibility of getting a fresh ham piece from the leg at about 3.6 lbs. Thanks for the inspiration.
re: Gio
M.F. Dulock was my butcher for this pig if you fancy a trip to Somerville. They are happy to take "special" orders so your cut is waiting for you.
re: smtucker
Thanks SMT! Dulock has an FB page so I was able to see the various cuts of meat that they sell. Phenomenal is the word I'd use. I'll have G check it out if he agrees to ham.
re: smtucker
Ham is a mysterious subject. I do wish there was a 'tutorial' on ham somewhere. It always mystifies me when I attempt to understand the differences between cured, uncured, smoked etc. Kudos to you for plunging ahead so bravely!
It looks very tasty.
re: smtucker
Roasted Whole Fresh Ham, Pg. 238
In all the years I've been cooking I don't think I've ever cooked a fresh ham, and in all that time maybe I've cooked a cured one two or three times. When SMT posted her result using this recipe I was intrigued. We made Ms. Stevens' basic recipe without the spice rub so we could taste the difference between a fresh ham and a pork roast. It's like night and day I would say. We used a fresh organic half leg, bone in ham that weighed 7 pounds. The recipe calls for an 18 - 20 pounder and even at 7lbs. I think we'll be eating ham for the rest of our lives.
We took the rind off leaving a thin layer of fat which was scored then the entire ham was rubbed with lots salt and black pepper. It was set on a rack in a roasting sheet and refrigerated uncovered for 3 days. To roast, the ham is brought to room temperature for at least an hour. We roasted the ham in a pre-heated 475F oven for 25 minutes then lowered the temp to 325F, poured in 24 ounces Sam Adams Double Agent India Pale Lager (great beer, BTW!), and let 'er rip for about 3 1/2 hours when inner temp read 155F.
If we ever decide we'd like to roast another fresh ham this is the method I'd use again. The meat was beautiful to look at, tender succulent with a distinct flavor unlike a regular pork tenderloin or shoulder. Not salty at all which was surprising. I also served a revisit of the roasted Brussels sprouts, baked yams, and kimchi (of all things!).
re: Blythe spirit
Thanks Blythe spirit. Dorothy Parker.
Sear Roasted Double Cut Pork Chop for Two, pg. 188
One lonely thick cut, but not double, pork chop in the freezer, weighing a scant pound. Hmmm, what the heck, give it a go. Reduced more or less everything by a third, including the brining & cooking times. It all worked out just fine.
For me there was a real "light bulb turns on moment" in this technique--standing the rib chop on the bone after searing and before putting it in the oven. Similar to the cold pan technique that Gio mentions above in the tenderloin recipe, this really helped control the cooking temp and with one basting, produced a lovely moist chop. We didn't even bother to serve it with the pan juices, the meat didn't need them.
re: qianning
Nice! Our pig gave us some VERY thick chops. I have been using them as grill material, but will defiantly try this one next.
re: qianning
Sear Roasted Double Cut Pork Chop for Two (page 188)
Read your report, qianning, and took one quick glance at that photo and knew I had to try this ASAP. So the next time I was at my good butcher buying something else, I bought a double-cut center-cut pork loin chop (as specified in the ingredients list). I had only scanned the ingredients quickly to make sure I had everything since I wasn't going to be making this for another evening or two. It wasn't until the day I was going to prepare it that I sat down and read the recipe carefully, including the "Shopping for a Double-Cut Pork Chop" on the following page. I think it's clear that there's an error in the ingredients list and she's talking about a double-cut center-cut RIB chop. How else could you "cut down between the rib bones"? Anyway, I now had a loin chop so I went with it. And except that I was out of the juniper berries I was sure I had, I followed the recipe as written, marinating for nearly eight hours and using white vermouth.
My chop took closer to 50 minutes to reach temp, and was still acceptably pinkish inside. Although I agree the chop didn't "need" the pan juices, there was a lot of flavor in there with the drippings, butter, and wine and I was glad I used them. Would have been even happier to use them if I'd served the chop with something sauce appropriate like noodles or mashed potatoes, but I was just using up some Brussels sprouts and chestnuts that had been leftover from Thanksgiving.
I don't think this will replace braising for me as my go-to pork chop cooking method, but it was a very tasty change of pace.
re: qianning
Sear Roasted Double Cut Pork Chop for Two, pg. 188
I finally remembered to pull the chops from the freezer the night we wanted to eat them, so I could squeeze in the 6 hours needed for a brine. My chops were 1 1/2" thick and probably 1 1/2 cut pork chops.
Like quianning above, cooking the chop upright was revelatory. Mr. SMT, it turns out, has been grilling our lamb chops on the grill like this for the past two years! He told me all the reasons for this while devouring his chop. I served it with some spaetzle and sautéed cabbage. Half my chop is left, so I will slice this for lunch tomorrow.
I am not convinced by leaving the 1 tablespoon of oil in the pan before adding the butter and vermouth. I might try pouring at least some of it out in the future since I found the pan sauces to be a little too oily.
Another winner from this book.
re: qianning
Sear Roasted Single Cut Rib Pork Chop for Two, pg. 188
There are only so many center cut pork chops on a half-pig, so yesterday I tried this method with slightly thinner rib chops. Since the rib is a convex curve, I was unable to stand the chop up on the bone. Instead, I stood it up on the ample fat cap on the other side.
This time, I did pour out most of the oil before adding the butter and vermouth. While the meat rested I made a pan sauce in the pan by sautéeing some shallots, adding some Fallot old fashioned grain mustard, and then off the heat, finishing with just a bit of butter.
The chop(s) were perfectly cooked once again. The sauce was delicious. We only ate one chop so we get to enjoy the second one tonight.
re: smtucker
Made this again last night and took a page from SMT's great idea above--added Dijon to the pan sauce, no shallots, but one minced anchovy fillet, and also a bit of reserved brine, reduced, added a bit of butter 1+tsp, then used the sauce to wilt arugula, which worked really well.
re: qianning
if anyone happens to see this today....what temp is the oven supposed to be set at?
re: qianning
350 degrees (325 for convection)
re: mscoffee1
Roasted Hamburgers, Pg. 112
While this recipe probably will not replace the ubiquitous grilled burger, it certainly is one to consider for its unusual cooking technique and almost hands off ease. Although the recipe uses 2 lbs. ground chuck I used 1 lb. ground dark meat turkey. Essentially halving the recipe but not quite the remaining ingredients since I thought it wise to season aggressively. In the head notes Ms Stevens allows for this sort of halving or doubling and gives additional guidance, so it's a good idea to read everything she writes.
The meat is seasoned with Worcestershire, and S & P. The oven is heated to 475F. Form the burgers as she describes, she's very precise. The burgers are placed on a wire rack set into an aluminum baking sheet and roasted for however long it takes to reach the desired inner temp. for the meat you're cooking. A minute before that place either Swiss or cheddar on top of each burger. We used 2 slices of Gruyere for each burger.
A list of optional toppings is given and G chose lettuce and tomato, w mustard on toasted ciabatta roll, and a Kosher half sour pickle sliced into spears on the side. All in all a pretty tasty burger considering the meat we used. I'm guessing either a mix of turkey and pork could be used, or all pork, or even ground duck! would be great. A tossed salad w red wine vinaigrette completed this Saturday evening meal.
re: Gio
Thank you for mentioning using this recipe with ground duck! We both loved the ground duck burger recipe in Big Small Plates, but found ours were way too soft for grilling. I think this method of cooking could work quite well with the BSP recipe. We made the stuffed mushroom and cheese variation of this a couple of years ago and really enjoyed how juicy they were. I need to make those again sometime.
Peppered Tri-Tip Roast page 63
Despite it's popularity on the West coast, I had never cooked a tri-tip roast. I decided on this recipe because tri-tip was on sale. I followed the recipe as written with a 2-pound roast. I did not make the chimichurri. I simply sliced it and served with pan roasted broccoli and quinoa pilaf.
I salted and peppered the roast about two hours in advance and left out on the counter as the recipe suggests. The roast was done to a perfect medium rare after 30 minutes. I am not usually a fan of heavily black peppered meat, but this cut is rich enough to hold up to the pepper. The roast didn't get a nice crust like I had hoped even though I did use a rack and let the oven preheat for a good long while. My DH commented that it reminded him on prime rib. It was tender and juicy with very little effort.
I found the carving instructions to be helpful.
This was an easy, affordable weeknight meal. It could certainly be dressed up with chimichurri or horseradish cream sauce. I will keep my eye out for Tri-Tip on sale and make this recipe again with out a doubt.
Spice-Crusted Roast Pork Tenderloin, pg. 177
Mr. QN continues to love this month's selection. Like GE&Ham above, pork tenderloin isn't an ingredient i turn to often, but with one reservation I thought this one was quite nice.
Basically smear a tenderloin (half a recipe--the original is for two pieces of meat) with yogurt spiced with Dijon mustard and garlic, then roll the meat in spiced (coriander, fennel and mustard seeds, roughly ground) panko moistened with a bit of melted butter. Place meat on a baking dish, start in a hot oven for 10 minutes, reduce heat and cook for a further 12-17 minutes--mine went 15.
The flavors were lovely, and while not overly assertive, the spices definitely added a lot of flavor to the meat. And with no brining time, and a pretty quick prep, it is a very weeknight friendly dish. The top crust on the meat has a nice crunchiness that contrasts well with the meat. My one quibble, the bottom layer of the crust was too mushy. If I were to make this again, I would use a baking rack of some sort, so that the bottom crust would crisp up a bit.
Basic Roast Bone-In Leg of Lamb - p. 138
This is a pretty straightforward recipe, just like the name suggests; a bone-in leg of lamb is seasoned with kosher salt & freshly ground pepper a day or so ahead of time, then brought to room temperature just before roasting. After preheating the oven to 450F, and rubbing the roast with some olive oil, your meat goes into the oven for 25 minutes, then 3/4 cup dry white wine or vermouth is poured over the meat and the heat is lowered to 325F. Once the meat has reached the internal temperature you're looking for, you take it out to rest, then carve and serve.
In spite of the simplicity of this recipe, I approached it with trepidation. I've mastered roast chicken but have had nothing but disasters with every other kind of meat I've ever tried to roast - I seem to over- or under-cook everything from turkey to ham. I'm very happy to say that in spite of a series of near-disasters, our results were great and extremely edible. It seemed like I did most of this stuff wrong - failed to season the meat ahead of time, didn't leave it to come to room temperature as long as I should've, had the wrong wine on hand, used a too-large pan, realized partway through roasting that I no longer had a meat thermometer (!)... but nevertheless, the recipe was forgiving. The finished product was truly delicious. The simple salt-and-pepper season was really all this meat needed - it browned wonderfully on the outside and was so moist and tasty. We served it with roast root vegetables, mashed sweet potatoes, and green peas - a great, colourful plateful of simple, delicious food. Two thumbs up from the meat-eaters in this family! I am looking forward to more roasting experiments - AFTER I replace my meat thermometer. :-)
Char Sui (Chinese Roast Pork) p. 245
Good, but not WOW enough for me to add it to a make-again list. The recipe called for boneless country-style pork ribs, and since my store was out of those, on advice from the meat-counter staff I used boneless pork sirloin instead. I suspect that this leaner cut was a factor in the dish being less flavorful.
1 1/2 inch strips of meat were marinated 8 hours in a sauce that combined hoison, soy, bourbon, brown sugar, chopped ginger, rice wine vinegar and five spice powder. I omitted the 1/4 tsp. of ground white pepper listed in the recipe.
The marinated meat strips were then roasted on a rack over a foil-lined pan at 325 degrees for 90 minutes, brushing with marinade and flipping over every 20 minutes. The final step was broiling the roasted strips 3 minutes per side "until sizzling and dark in spots". I probably should have done 1 minute per side -- mine got more blackened than we'd prefer.
The recommended sides - rice and a cucumber salad - were perfect for the meal.
Rolled Leg of Lamb Roasted on a Bed of Potatoes and Carrots, page 152.
This is a very basic dish. It's a boneless leg of lamb seasoned with S&P and roasted with potatoes, carrots, and rosemary and a little olive oil. It is a very simple one pan meal.
I had a very small (only about 1.5 lbs) boneless leg of lamb from the farmers market. Mine was already tied. She describes the technique for butterflying the leg of lamb to get more surface area for seasoning. I untied and unrolled the lamb and tried to follow her instructions for butterflying and rolling, but I'm not sure that I did it right. I wish she had a photo for this.
Standing Rib Roast (Prime Rib) - p. 85
A prime rib roast (10-12 lbs) is seasoned with kosher salt, dry mustard, rosemary and black pepper, then refrigerated for 1-3 days. 3 hours before cooking, the meat is removed from the fridge; then it is roasted at 450F until it "begins to brown and sizzle", after which the oven temperature is lowered to 325F. The recipe suggests waiting at least 1.5 hrs before checking for doneness, and, once done, allowing the meat to rest for 25-40 min.
I'm enjoying this book, but if I have a complaint about it, it would be that the recipes are written with the assumption that I'm going to walk into my friendly local organic-free range butcher shop (because we all have one of those, right? haha!) and buy a piece of meat of exactly the size and shape the recipe calls for. Unfortunately, I'm working with whatever is in my freezer; I bought a 1/4 cow from a small producer, and his butcher supplies a somewhat random set of cuts of meat which tend to be on the smaller size. So far, not one of the recipes I've tried in "All About Roasting" has offered suggestions for what to do when my meat is a radically different size from what's called for in the recipe.
In the case of this recipe, the prime rib roast that I had in my freezer was less than half the size of the one MS calls for, and was enough for about 4 people - not the towering rib roast to serve the masses that she assumes I'm working with. Since I've never cooked prime rib before, I was relying on the recipe to hold my hand through the process of cooking the rib roast, but unfortunately, I ended up overcooking my roast. It was delicious (if somewhat overseasoned, but I can attribute that to my own inability to figure out the right quantities of mustard and rosemary to use), but far more well-done than I would have liked, even though I started checking for doneness early. I think part of the problem was that I couldn't see if my meat was browning and sizzling through the little door in my oven, and the recipe told me not to open the door before lowering the temperature... so I couldn't decide whether it was time to lower the temperature, and probably left the oven at 450 for far too long.
I'm not sure if anyone here is going to splurge on the humongous hunk of prime rib to serve 10-12 people that is recommended, but I'd love to know how this turns out when made with the correct size of roast, as I am fully willing to attribute my problems with this recipe to user error.
Basic Roasted Rack of Lamb, pg 116
I wanted something celebratory, but relatively low maintenance for Christmas Eve since I knew I would have my 3 young children underfoot while I was preparing the dinner. I decided on rack of lamb and looked to Molly S for help with the timing.
I had 3 racks for our 7 people (3 children, 4 adults) but the timing was unchanged. I modified her basic recipe slightly by rubbing the racks with pulverized garlic, salt and chopped rosemary, thyme and mint about 3 hours prior to searing. Some of the garlic and herbs burned during the high heat sear, but I thought the garlic and herbs added a lovely flavor to the lamb (the basic recipe has only S + P)
You sear the racks on both sides in a skillet and then roast in a moderate oven (325 convection in my case) until desired doneness. Her time guides (25-30 minutes for medium rare to medium) were right on target. At 25 minutes, my racks were a perfect rosy medium rare.
This was delicious, elegant, special and easy. Not a cheap dinner (got the beautifully frenched and trimmed racks at Whole foods), but I was hoping to trade a pricier cut for a celebratory dinner without all the stress. This was perfect. I was grateful for the recipes clear instructions and on target timing so my pricey meat could really shine. Would follow this technique again for a special occasion.
I served with roasted potatoes, sauteed red chard, and roasted cremini mushrooms. Absolutely delicious. The kids were thrilled with their meat "lollipops" and all adults felt pampered.
Sear-Roasted Pork Tenderloin with Fennel Two Ways; p.175
This sear-roast recipe uses only one skillet, but otherwise the cooking technique is very similar to the Basic Sear-Roasted Pork Tenderloin. Fennel flavors are in abundance, appearing in both the dry rub and the vegetable saute.
In addition to toasted, crushed fennel seeds, the dry marinade consists of fresh thyme, and salt & pepper. The pork is rubbed with this mixture, then refrigerated for 4-24 hours (mine sat for the full 24). After searing the tenderloins on all sides in a hot skillet, they are removed to a plate. Sliced fennel and garlic are added to the hot skillet to brown a bit, white wine or vermouth is poured over, and the veggies simmer, covered, until crisp-tender. The pork is then placed back in the skillet on top of the fennel mixture, smeared with a pat or two of butter, and placed in the oven to roast to an internal temperature of 140-145F (I usually aim for 145 degrees).
The pork was juicy and wonderful, and I loved it paired with the fennel and pan juices; I may try adding sliced, tart apples towards the end of the vegetable saute next time. I also enjoy this method for preparing pork tenderloin as a dry rub does such a nice job of infusing flavor into the meat.
re: lesliej
I made this again last night and tossed unpeeled apple slices (Fuji) into the pan with the fennel for that last minute of saute time - the apples finish cooking in the oven and are indeed a wonderful compliment to the dish. I only had Fuji on hand but think a sweet apple may even be a better choice than a tart one.
Maple-brined Boneless Pork Loin Roast with Apples, Onions, and Mustard Bread Crumbs (p. 207)
I've never been a big fan of pork loin; I've often found it rather dry and bland. This dish wasn't like that. It was very moist and had good flavor.
First you brine the pork roast for 24 hours. The brine has water, salt, maple syrup, rosemary, black peppercorns, garlic, and bay leaves.
The pork is removed from the brine. After resting a bit, it is dried and seared on all sides. You then deglaze the pan with 1 C of apple cider and reduce to 1/2.
The roast is placed in a roasting pan atop apples, onions, and rosemary tossed with butter, olive oil, and S&P. You pour the reduced apple cider around the pan.
You also make a glaze by boiling 1 C of apple cider until it is reduced to 1/3 cup. That is mixed with 1 T of maple syrup and 1 T of mustard. Half the glaze is brushed on the pork loin and you roast at 325 F for 45 minutes. After 45 minutes, you brush with the rest of the glaze and continue roasting (about 30 min) until temperature of 145 F.
You also make some toasted bread crumbs. Mix fresh bread crumbs, butter, Dijon Mustard, and rosemary and toast.
The pork is served with the bread crumbs on top and some apple onion mixture on the side. This was good, although surprisingly, I really didn't notice the maple flavor. Don't skip the bread crumbs. They really added something.


text:
A rainbow of coloured cords streaks across this trainer shop in Poznań, Poland, by designers Mode:lina Architekci (+ slideshow).
Mode:lina Architekci created the rope installation designed to look like colourful shoelaces for the Run Colours store. It contrasts with the dark grey interior and references the store's brand and logo.
The ropes zig-zag through shelves of shoes on the walls and across the space in seven different colours. "Their prismatic shape refers to a fast movement of a runner," said the designers. "Colourful lines bounce from one wall to another also merging into floor space."
The motif continues as a graphic on the floor while the rest of the store is furnished with antiques in the same shade of dark grey as the walls.
The interior of the Poznań store was based on the original design of the first branch in Warsaw, created by the owners of the brand themselves in 2009.
Photography is by Marcin Ratajczak.
Here is some more information from the designers:
Encouraged by their succesful Warsaw-based store and internet store – owners of Run Colors decided to show their offer of limited series of Nike, Adidas, New Balance shoes to citizens of Poznań.
Designers created a concept for their new store in Stary Browar shopping centre as a space with strong connection to recognizable Run Colors name and logo – "running colors" theme.
Shoelace – a feature distinctive for the brand - inspired mode:lina designers to create a dynamic and multicolour installation made of colorful ropes that remind of shoelaces.
Their prismatic shape refers to a fast movement of a runner – colorful lines bounce from one wall to another also merging into floor space. Dark grey walls make a great background for a wide range of shoes in different colours as well as coloful rope installation.
Store interior is furnished with dark grey painted antiques – it is an echo of Warsaw-based shop. Massive old furniture with tiny colourful touches makes a good counterpoint for light rope installation.
Design: mode:lina architekci architectural studio (Paweł Garus & Jerzy Woźniak)
Project team: Paweł Garus, Jerzy Woźniak, Kinga Kin, Agnieszka Owsiany
Completion: October 2013 / PaĹşdziernik 2013
Location: Poznań, Stary Browar
Area: 110 m2


text:
mailing list archives
Hi all,
Some additional information about the <CR> attachment hiding weakness in OE.
Firstly, my description of hiding a UUencoded attachment seemed not 100%
correct: as far as I can see, Outlook needs a regular <CRLF> at the end of a
UUencoded attachment. Hiding the attachment in the headers would thus look
X-some-header: <CR><CR>begin hiding.txt<CR>.....uuencoding....<CR>....<CRLF>
So the last "real" line delimiter seems necessary (OE5.5/W95).
A couple of people seemed to think that simply interpreting all <CR>'s with
<CRLF>'s should solve the issue, however, that makes things worse, as the
scanner will now be forced to look "the outlook way". Suppose a mail is
formatted like this:
From: <mailaddress>
To: <you>
Subject: ...
X-foo: X<CR><CR>begin defeat scanner
Content-Type: multipart/mime; delimiter.....
Interpreting <CR> as <CRLF> will show a new mail, in which a broken
UUencoded attachment shows up. However, sensible MUA's will only see an
"X-foo" header with a carriage return character and will continue to scan
for headers, thus seeing a MIME encoded message.
Further tricks with MIME in MIME and broken MIME headers inside those MIME
attachments could spell trouble too.
A test where the MIME delimiter inside the body had a <CR> in front showed
that Outlook Express 5.5 sees a MIME delimiter, while an older Eudora
version just showed a string of characters.
Preliminary tests seem to show a nasty interpretation difference in
<CR><CR><LF>. As far as I understood, this sequence is sometimes added by
some MIME encoding software and MTA's see it as a single <CRLF>. OE5.5 seems
to see this as <CRLF><CRLF> - but further testing is required on this.
Content scanners will - most likely - need to make several passes on the
mail now, instead of - as they do now - split header and content and start
parsing content. I hope that affected MUA's will get a patch ASAP, as that
makes the life of mail content scanners probably a lot easier.
Please note that the SecurityFocus bug information is not 100% correct. The
problem is not heavily exploited yet, but I have seen a few Badtrans
versions that at least tried to play with this feature.
Best regards,
Valentijn Sessink
Open Office NL
By Date
By Thread


text: I loved the hall, and hope that you use it again next year, and the next, etc. Lady Colleen O'Kelly Heiress FalconRose Lady Falcon of the Southern Keep Keally Tiller -- "Miss Pict" <lady_pict2 at hotmail.com> wrote: Hi, For those of you that were able to attend Dragonsfire Tor Yule Revel, what did you think of the hall it was held in? Thanks, Janie of Dragonsfire Tor _________________________________________________________________ Dont worry if your Inbox will max out while you are enjoying the holidays. Get MSN Extra Storage! http://join.msn.com/?PAGE=features/es _______________________________________________ Elfsea mailing list Elfsea at ansteorra.org http://www.ansteorra.org/mailman/listinfo/elfsea ________________________________________________________________ The best thing to hit the internet in years - Juno SpeedBand! Surf the web up to FIVE TIMES FASTER! Only $14.95/ month - visit www.juno.com to sign up today!


text:
The Davidson Wildcats roll into town today to take on the North Carolina Tar Heels in the Smith Center. The Tar Heels are coming off another head scratching loss against Texas and bad news that UNC will not seek reinstatement for star guard PJ Hariston. The Heels will have to put all of that off-court drama behind them and face a good Davidson team. The Wildcats were tasked with a brutal start to their schedule this season, playing three ranked teams already in Duke, Virginia and New Mexico. They pulled off a nice upset against Georgia, but Davidson has struggled as of late, losing by double digits to Niagara and Drexel in the last ten days. Hopefully for the Tar Heels, they can bounce back with a win against Davidson and start preparing for ACC play in January. Here is some information about the UNC Davidson game Saturday.
Game Information
Date: Saturday December 21st, 2013
Start Time: 5:00 Eastern Time
Commentators for TV: Mike Morgan, Jay Williams
Radio: Tar Heel Sports Network
Commentators for Radio: Jones Angell and Eric Montross
Location: Dean E. Smith Center, Chapel Hill, North Carolina
Live Stream: Watch ESPN app
#18 North Carolina Tar Heels
Colors: Carolina Blue and White
Record: 6-2
Key Wins: Louisville, Michigan State, Kentucky
Key Losses: Belmont, UAB, Texas
Statistical Leaders
Points: M. Paige- 19.6 per game
Rebounds: B. Johnston- 7.1 per game
Assists: M. Paige- 4.1 game
Davidson Wildcats
Colors: Black and Red
Record: 4-7
Key Wins: Georgia, UNC Greensboro
Key Losses: Duke, Virginia, New Mexico
Statistical Leaders
Points: D. Brooks- 16.8 per game
Rebounds: D. Brooks- 6.4 per game
Assists: T. Kalinoski- 3.4 per game
Tags: Dean Smith Center North Carolina Tar Heels Roy Williams


text:
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Offers M.P.H., M.S., and Ph.D. degrees. Also, the department of Health Management and Policy offers the MHA and PhD degrees through the Graduate Program in Hospital and Health Administration.
A government department managing health workforce issues in rural communities, with information on facilities, publications and scholarships.
Administers an Occupational Health Surveillance Program for all workers in the state, the Public Employees Occupational Safety and Health (PEOSH) Program and the Right to Know Program (RTK).
Seeks to increase and communicate knowledge that enhances health, reduces illness and improves outcomes of health care.
Directory of factsheets on infectious diseases, plus press releases.
Features factsheets, guidelines, resources, and newletters.