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Back When I Knew Everything Lyrics - Aaron Tippin
Review The Song (1)
Oh, if I had a big ol' eraser
I'd start from today
And go back through life's pages
And correct a lot of things
Yeah, steppin' on toes with my foot in my mouth
Yeah, thought I was the king
But that was back
Back when I knew everything
Yeah, a good hard head and no regrets
Is what I thought made the man
But now life's hard knocks is about all
I've got
And sorry's what I am
Yeah, I had my old worn-out opinion
Oh, and I sure made it plain
But that was back
sponsored linksBack when I knew everything
So whaddya say forgive and foget
One more chance is all I need
Yeah, this ol' loose cannon is a mighty
long shot
This time I'm askin' please
Yeah that's right, I was wrong
Now all that I can say
Is that was back
Back when I knew everything
A little too big for my britcher
But life's a whittled me down to size
I just hope there's enough of me left
To apologize
(Repeat chorus)
Oh, that was back
Back when I knew everything
Click here to submit the Corrections of Back When I Knew Everything Lyrics
Thanks to firstname.lastname@example.com for submitting Back When I Knew Everything Lyrics.
I like it. | Reviewer: Chinese girl | 4/18/2007
This is one of my favorite songs and very popular song in China.
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The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of Back When I Knew Everything Lyrics.


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|November 12
In 1948, at the close of the Greater East Asian War, the International Military Tribunal for the Far East (IMTFE) also known as the Tokyo Trials were adjourned. Leaders of the Empires of Britain, France and Holland were tried for three types of crimes: 'Class A' (crimes against peace), 'Class B' (war crimes), and 'Class C' (crimes against humanity) committed during the Pacific War. Twenty-seven European military and political leaders were charged with Class A crimes, and more than 300,000 European nationals were charged with Class B and C crimes, mostly over prisoner abuse. Executions at Sugamo Prison in Ikebukuro went ahead on December 23, 1948.
© Today in Alternate History, 2013-. All characters appearing in this work are fictitious. Any resemblance to real persons, living or dead, is purely coincidental.

subset: commoncrawl


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Because this car would be a street-strip beast rather than a quarter pounder, suspension tech came next. First, everything was upgraded with high-quality replacements from Performance Suspension Technology, then other modern pieces replaced most of the outdated factory components. These included the ARB Air Locker fitted in the Dana 60, custom built by Drive Train Specialities' custom shop. At each end, disc brakes from Baer Inc. are visible behind the SWS-TQ five-spoke wheels from Stockton Wheel. A pair of Eaton Detroit rear springs support the rear end. Up front, Baer also supplied the disc brakes that are just as trick as the tubular upper control arms and proprietary coilovers from Magnum Force. BFGoodrich Radial T/As are found at all four corners.
The outside of the car can certainly be appreciated by onlookers, but the people tooling around in it need a comfortable ride. To that end, Year One supplied the interior-and nearly every other new restoration component-to revamp the original so the car maintained the basic feel and appearance of 1969. We put in a brace of Auto Meter gauges to monitor the vital signs, a Grant steering wheel, a high-tech Vintage Air air-conditioning system that produces minimum drag off of the engine, and a headliner installed by the Auto Top Shop in Eau Claire, Wisconsin. The crowning touch was Crutchfield's super-custom Kenwood stereo, complete with a monster sub-woofer in the rear that can out-scream the engine.
As with any customized vehicle, a plethora of small but important parts came from various suppliers. Things like throttle and emergency brake cables, because both applications required linkages far from stock replacements; Lokar Industries had just the ticket for each. Concours Creations came up with a beautiful wiper motor that helped make the firewall look brand new. Companies like Year One and N.O.S parts dealer Stephens Performance had the little things that boost the quality of the work to the stratosphere. Things that weren't seen included POR-15 coatings to keep the car rust-free; Action Auto Movers and Steve Durham, responsible for movements and delivery; and Cytech, whose garage-style lift made the work at Muscle Car Restorations go as smoothly as possible.
And how did the final recipients like the finished project?
"The first time I took it out, second gear was really fun," says Holley President Jeff King with a big grin. "You've got to remember, the car has 700 foot-pounds of torque. It easily breaks the tires loose the entire second gear, and, if you don't watch it, that back end will swing around on you. So it's a burnout king. I'll be honest with you, it's an awsome car, a handful, too, because once it does hook up, it goes really fast. We're going to enjoy this Mopar, it's a fun car."
As for the future of the Holley Road Runner, it will be a mainstay for years to come as part of the Holley Performance Products Road Show and will also be loaned to Year One for their displays at Mopar-specific events. While we would love to take it from Detroit to San Bernardino on the Hot Rod Power Tour coming this May, that's a commitment Holley has yet to make. But if it does, look for tons of rippled asphalt, courtesy a 700 lb/ft Wedge-powered Road Runner on Route 66!
Comments At The Finish LineJohn Balow: owner, Muscle Car Restorations-We picked a car most people wouldn't have tried to work with on this scale; it was nothing spectacular to begin with. However, it offered a real opportunity to show what goes into doing a complete vehicle from the ground up. From the new quarters, to the front stub, to the wide number of upgrades, my company was able to demonstrate what could be done with this vehicle. We invested a tremendous amount of time into it, but the result was that I think the readers got an equally tremendous amount of information on state-of-the-art car building through the articles in the magazine.


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The following information in provided for for follow-up visits, or visits to our Rehab Division.
Follow up Patients:
- Plan to arrive 20 minutes prior to your scheduled appointment time.
- We accept many insurance plans, HMO's, and Medicare. We will submit these claims to your insurance company.
- We do ask that you be prepared to pay any applicable co-payment at the time of service.
If you have any questions prior to your appointment, please call our office at (301) 797-9240
or 1-800-797-3666 between 8:00 am and 5:00 pm.
Please bring the completed applicable forms listed below.
All Patients:
- Registration Form
- Health History Form
- Privacy Policy
- Treatment Agreement
- Medical Records Release Form
Patients with Back or Neck Pain:


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Okay, listen up everyone!
If you haven't bought yourself a needle-felting kit since my Felted Acorn tutorial, do so now! You MUST make the following craft...it is too fun to pass up!
I'll be using these felted festive eggs as place card holders in a couple weeks for our Easter dinner. I have a few more to make...I can't wait to finish them.
Felt the wool into an egg shape and decorate...it's that easy!
(The green egg on the left needs to be felted a bit more so it's the same size as the pink one--by doing so, the wool fibers will become tighter/firmer--this is what you want)
To purchase needle-felting supplies and wool roving, visit your local yarn shop. If you do not have one nearby you can shop online for needles, foam and wool.
I would love to see a picture of your felted Easter eggs! Have fun!


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County Fairs are approaching us very quickly. Get ready for mini doughnuts, walking tacos, and great 4-H shows! We had a blast last year participating in a few fairs and are ready to hit them up again this year. MVTV Wireless is proud to announce that we will be a vendor at six local fairs this … [Read more...]
Kid Day in Benson
Kid Day in Benson will take place this year on Saturday, July 19th. All week there will be activities going on in Benson. Starting Monday July 14th there will be a Medallion Hunt, Thursday is Krazy Dayz and Friday Swift County Relay for Life events. Also there will be a Bike Run, Pancake Breakfast … [Read more...]
Vendors in the Vineyard
Grandview Valley Winery is very excited to be hosting their second annual Vendors in the Vineyard on July 23rd. The event will start at 4:00 PM and goes till 8:00 PM. The winery is located north of Belview and south of Sacred Heart in the beautiful River Valley. They will have wine tastings and wine … [Read more...]
Summer Fun
Summer is here and so are all the fun town festivities! There are many events going on throughout our local communities. If you and your family are looking for fun and exciting plans during the next few months check out local town events. To find out more about local festivities in your area check … [Read more...]
Symposium on Small Towns
Symposium on Small Towns held at University of Minnesota, Morris on June 4th and 5th... Wonderful presentations were given at the two day event. Ben Winchester and Randy Cantrell spoke on "Rewriting the Rural Narrative" Craig Schroeder gave his speech 'Discussing the Youth Voice'. ..."Why aren't we … [Read more...]


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Friday March 31st
Hostas are essential plants because they thrive in shade, have wonderful shapely leaves and often gorgeous rich foliage colours, and combine extremely well with scores of different plants. They can be used as ground cover and as stunning specimens in ornamental pots. Hosta look great when planted with ferns,or grasses. Another good idea is to plant up early spring bulbs with Hostas, just as the leaves of the Hosta are opening your spring display will be over, and the unsightly leaves of your spring bulbs will be hidden. If their is a disadvantage with Hosta it has to be the fact that slugs love them. If you are tempted to use slug pellets,avoid using them in an on going manner, check out the ones that claim to be wildlife friendly.
Wednesday March 29th
This morning we received the plug plants Begonia Semperflorens which have been eagerly awaited. I have before grown this variety from seed, but they can be slow to germinate, and at 9.99 for 120 plug plants you can't go wrong. The quality of these plants,which could be described as a size up from seedlings is excellent. They were purchased from a mail order company of which I would highly recommend. www.gardeningdirect.com. These Semperflorens will create a major part of our front garden bedding scheme. All going well I will show you the results mid summer. This afternoon we visited four garden centres in search of two varietys of the evergreen plant Pittosporum. Only managed to get one of them today Pittosporum Variagatum, an excellent plant which I have sung the praises of before, I will come back to them again. Only two of the centres had this particular plant, who had the best specimens? B&Q. The other variety which we will pay Raemoir of Banchory a visit for is Pittosporum Tom Thumb, a red leaf evergreen plant which if we are unable to get, we will just have to rethink what else will look the part in this particular area of the front garden.
Pittosporum Tomb Thumb
Monday March 27th
Back to work in the front garden again today. After removing the box hedging on Saturday, the hardest work was carried out today. The main back border which is, or was planted with a range of evergreens is now a blank canvas. Some or most of the plants had been in the garden for twelve years, which made their removal very difficult indeed. The border really was becoming overgrown looking, no amount of pruning was going to give the rejuvenated look that was necessary. Mind you no one enjoys destroying healthy plants.
True as it may be, our gardens would not be the same if our feathered friends stopped visiting, but the dawn chorus at four this morning would have awakened the dead. We did have an early morning visit from a male bullfinch today, perched himself on an old ornamental watering can just outside the back window and was drinking quite contentedly. Makes a change from the year when two of them completely stripped the leaf buds from a mature Acer. Bullfinches do this, no one seems to know why, unless you do, let me know if you do.? Visit this website it will tell you all you may want to know about the birds that may visit your garden.http://www.garden-birds.co.uk/birds/
Male Bullfinch


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Bastone Brewery
- Address:
419 S Main St
Royal Oak, MI 48067Neighborhood:
Royal Oak
- Cuisine:
BelgianPrice: $30 and under
Bastone Brewery
- Dining Style: Casual Dining
- Website: http://www.bastonebrewery.com/
- Phone: 2485446250
- Hours of Operation:
Lunch: Monday - Saturday: 11:00am - 4:00pm
Dinner: Monday - Thursday: 4:00pm - 11:00pm, Friday & Saturday: 4:00pm - 12:00am, Sunday: 12:00pm - 10:00pm
- Payment Options: AMEX,Diners Club,Discover,MasterCard,Visa
- Cuisine: Belgian, Contemporary European, Brewery
- Executive Chef: Robert Young
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Full Bar, Happy Hour, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Takeout, Wheelchair Access
- Private Party Contact: Christy Kelly 2485446250
A word from Bastone Brewery
A Royal Oak mainstay since 2004, Bastone Brewery takes both its name and culinary style from the famous Belgian city. The 1930s era establishment sets the stage for a restaurant and brewery where award-winning Belgian beer is crafted onsite for the finest flavor and character. The menu features an array of classic burgers, Belgian mussels and frites, artisan pizzas and European-inspired entrees.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerGreat for Lunch
Bastone Brewery - Best Restaurants in Royal Oak ›
Bastone Brewery reviews from OpenTable diners
73 reviews since July 4, 2014
- Food4.2Service4.5
- Ambiance4.3Noise LevelModerate
fit for foodies (42)good for groups (35)neighborhood gem (31)great for lunch (22)hot spot (16)vibrant bar scene (16)special occasion (12)late-night find (10)romantic (9)kid-friendly (9)great for brunch (7)great for outdoor dining (7)notable wine list (7)Show More
- Elevated Pub GrubOpenTable Diner Since 2014Dined on 10/25/2014We had the frites and muscles for an appetizer, frites were very good, muscles OK. Should have been better for a Belgian restaurant. Dinners were good and wine selection adequate (it is a beer place). Went here before a concert for a quick dinner and it was what we were looking for and what we expected. I would go back. Do not expect an outstanding dining experience, just good food.Special Features:
- Always a great timeCooleyDined on 10/18/2014Wonderful food and beer; Recommend this place highly for dates.Special Features:
- Great dinnerDjangoDomoDined on 10/17/2014Everyone in our group of 5 had fantastic food at this visit to Bastone Brewery. Everything was cooked perfectly and had great flavor. We also had great service and an attentive waiter even though they were really busy.Special Features:
- One of our favesVincePan1VIPDined on 10/17/2014Love Bastone. We typically visit several times a year. (Would likely go more often, if not for the atrocious Royal Oak parking). Always a great selection of house brewed beers, along with a diverse and creative menu. Seafood, beef or pasta, you can't go wrong. The mussels appetizer or the pommes frite with tarragon dipping sauce are a great start to the meal.Special Features:I would recommend this to a friend.
- BastonejodieDined on 10/15/2014The restaurant, which I've been to before, was nice. The Caesar salad with salmon was okay, nothing special, even though the hostess said it was to die for. The food was worse than the last time we were there. Our server was excellent, very attentive and he paid special attention to the "birthday girl", which was nice. He did a good job with a rather big group (12). There was a live band that started playing after we'd been there a while. They were good, but they were TOO LOUD! We could barely hear our conversations; we definitely could not hear from anyone at the opposite ends of our tables.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2014Dined on 10/15/2014It was a first date for me and my friend. We had a very nice time, food was good, service very good. Everyone was very friendly. I enjoyed myself and would recommend Bastone Brewery to my friends.Special Features:I would recommend this to a friend.
- To many fries!OpenTable Diner Since 2014Dined on 10/15/2014Atmosphere, beverages all good. Fries, burger and fish greasy.Special Features:
- Loved the beer and ambienceBonesGirlDined on 10/10/2014We brought out of town relatives here for the beer- they love doing flights and trying new things. Overall, the ambience was fantastic and we had a great time. The food was nothing special- I was expecting a little better given the menu. I had the vegetarian pizza- very few veggies, not quite up to par. Still, it was edible, came quickly, and the beer was great.Special Features:I would recommend this to a friend.
- Great FindrienceVIPDined on 10/8/2014Been in Detroit past 6 weeks for work. & dining experience was well worth 30 minute drive.Special Features:I would recommend this to a friend.
- Fun & friendlyKozmoKateVIPDined on 10/3/2014We've been here many times, but the Oktoberfest menu email was the purpose for our visit. I looked forward to the Chicken Paprish but at 8 pm on Friday night it was already sold out, I settled for the Lobster Mac & Cheese which is usually outstanding but seemed a bit bland last night. My husband had the Baked White Onion Soup, and the German Chocolate Sour Cream Cake from the Oktoberfest menu...both were awesome and would be great additions to the ongoing menu. He also had the Sauerbraten..ok but the flavor was quite different than other sauerbraten he's had. I also had the Green Salad from the regular menu with candied pecans and poached pears,,,,a real winner. Great evening, great atmosphere, great food...we'll continue to go back!Special Features:I would recommend this to a friend.
- DiningDivaDiningDivaDined on 9/30/2014The kitchen made my special request for a pizza toppings that was not on the menu with no hassles!Special Features:I would recommend this to a friend.
- Excellent ServiceOpenTable Diner Since 2014Dined on 9/27/2014Jeff was our server and he was awesome ! Me and my fiancée both ordered the burger and it was delicious ! I will definitely be coming back.Special Features:
- Hot & ColdillneveremembermynicknameDined on 9/27/2014Had the leek and potato soup. It was great! I should have ordered a second bowl. The flourless chocolate cake has been my favorite for several years now. Worth the trip just for that. Temperature in the restaurant was way too cold, though. I could have worn a jacket inside.Special Features:I would recommend this to a friend.
- Great placeOpenTable Diner Since 2014Dined on 9/19/2014Food was outstanding and service was above par. Great beer!Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2012Dined on 9/13/2014Good Atmosphere and excellent service. Food was reasonably priced and very good. It also came out in a timely fashion. Booths were intimate and noise level was not bad, considering the Bar was right nearby. We would go there again.
- Great for groupsSpencerGDined on 9/11/2014A combination of great location and good food makes this place great for groups. Reservations were easy to get and the dinner was enjoyable.Special Features:
- A very happy birthday celebration!dja17chaosDined on 9/7/2014We had a group of eight in for a late birthday lunch for my Dad! We sat outside and it was absolutely beautiful! Our server was Brian B. and his service was exceptional, he took fabulous care of our entire group! Everything out of the kitchen was delicious and perfectly prepared! We tried all the beers offered and enjoyed all of them! Outstanding on all aspects of our meal, service and overall experience!Special Features:I would recommend this to a friend.
- Good vibeKMDelDined on 8/14/2014The pizza and burgers are very good. The service is extremely fast here. It was decently busy and our food did not take long at all. Also, they make great cocktails.Special Features:I would recommend this to a friend.
- Great Beer, Food Tries Too HardOpenTable Diner Since 2013VIPDined on 8/12/2014The bar food here--the pizza, the burgers, etc.--are alright. However, my steak was overcooked, and my wife had almost no lobster on her lobster mac and cheese. Bastone would do well to eliminate anything trying to masquerade as classy (e.g., the steaks, the seafood, etc).Special Features:
- BastoneDebbyDined on 8/11/2014Excellent restaurant....love the "garage doors" for exposing the restaurant to the outside...Special Features:
- Great place!rnltxVIPDined on 8/8/2014Fun atmosphere, excellent food, wonderful service. Not disappointed the second time here. We'll be back!
- A GemHerschDined on 7/30/2014We found the restaurant to be excellent. The food and service was excellent. The noise level was a little high, but tolerable.Special Features:I would recommend this to a friend.
- LouieDined on 7/26/2014Good restaurant ... Ran out of dessert and it not have a wheat beer .. Or the waitress didn't know what I was talking aboutSpecial Features:I would recommend this to a friend.
- Just ok for medinner57Dined on 7/26/2014I didn't fine this place to be anything more than ok. I've eaten lunch there and dinner; I liked lunch better. I'd go again but it isn't a favorite.Special Features:
- Always Great But...OpenTable Diner Since 2014Dined on 7/25/2014Typically it's one of my favorite spots for dinner in RO. Unfortunately I order the pork and it was very fatty. I'm not one to send things back so I picked around it. Should have order something else.Special Features:I would recommend this to a friend.
- The following 154 reviews are from the Bastone Brewery reviews archive.
- Great restaurant!rnltxVIPDined on 6/28/2014Surprised by how good the food is - but be warned, this is not for you if you are on a diet! Excellent service & some nice choices for beer!Special Features:
- GoodMikeDined on 6/26/2014Had fish n chips and pilsner, all good. Maybe more fish and less fries would be good.Special Features:
- Great BeerMilesMonkMingsDined on 6/13/2014The pilsner was wonderful. Great flavor, not too light nor fruity. Hors d'Oeuvres were appropriately sized. Not a cheap place, but well worth the tripSpecial Features:I would recommend this to a friend.
- YumSugarHighDined on 6/9/2014The food was delicious. The lobster Mac and cheese was amazing and so was the steak and mushroom pizza. We got a bottle of wine which was pretty good as well. As far as service we sat on the patio and there were only a few other tables out there which made me think our service would be good but it was not, he didn't ask how our main dishes were and getting a water refill was kind of a pain.Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2014Dined on 5/31/2014Very pricey for a brewery. Food not all that warm .
- Great!stjagDined on 5/30/2014This place was great for our group! Loved the online reservation option! They even followed up to verify!Special Features:I would recommend this to a friend.
- Friday GNOale0216Dined on 5/16/2014My friends and I really enjoyed the ambience. We loved the downstairs bar area & enjoyed our food. Cocktails served a good punch! I plan on returning with my husband so he can try the fish & chips. They looked amazing & lots of people were ordering it.Special Features:I would recommend this to a friend.
- Great Beer, Great FoodGrizzDined on 5/16/2014Bastone is a great place to go for dinner. Their Steak Sandwich is top notch and their beers are a great pairing. The dessert menu is pretty solid as well.Special Features:I would recommend this to a friend.
- Fun timeGin106Dined on 5/16/2014My group had a great time at Bastone. The food was excellent (although a little pricey, it was worth it), the service was great, and we would definitely go again.Special Features:I would recommend this to a friend.
- Very disappointedsteakloverDined on 5/11/2014I ordered a chive/horseradish waffle that I presumed had slices of beef on it. It looked and tasted like "Dinty Moore" canned beef stew on toast or a toaster waffle.
- Great for large group.HerschDined on 5/10/2014Great menu selections. We were a large party of 11. There was something for everyone to chose. Our server was wonderful.Special Features:
- BastonejimmyDined on 5/9/2014Very fun atmosphere. Creative menu. This is the kind of restaurant I would use as a regular neighborhood haunt.Special Features:
- Eh...JGrantDined on 5/4/2014The beer was fantastic...but considering I specifically came her for Lobster Mac and Cheese and they were out of Lobster...not a happy camper.Special Features:I would recommend this to a friend.
- Excellent Beer!!!!PVUSASCDined on 4/26/2014If you like beer.....this is the place!!! Wonderful.Special Features:I would recommend this to a friend.
- Mixed ExperienceSusanDined on 4/23/2014Let me first say, we'll go back. There were several items on the menu we'd like to try and our service was very good. We ordered the Mussels 3-ways and those were very good. The fish and chips entree was not so special, and way overloaded with fries. The fish taco we ordered from the anniversary specials menu was served with an over-sized white Lavash which didn't flatter the Ahi tuna and slaw. A nice soft corn taco shell would have been much preferred.Special Features:


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To Crunch or Not to Crunch -- Edible Cartilage
The topic on eating skins got me thinking... friends/family that I chow with on a frequent basis know I LOVE to munch on cartilage -- to the point that they will sometimes reserve the pieces for me, although my Mom always worries that someday I'll come up against a piece that is tougher than my molar. I'll happily gnaw on soup bones to get the bits of jelly-like cartilage, I've trained my tongue to make me the "cleanest" eater at the table when we have chicken/duck (every joint gets seperated out in my mouth so I get the bit of cartilage prior to the bone landing on my plate - bone gets picked clean as a whistle), I'll even crunch on the white cartilage pieces in black bean spareribs, chaa siu, etc.
Just wondering if fellow Chowhounds have similar habits?
And for the folks who dine with people doing this, is it annoying, or disgusting?
I love cartilage. Mrs. ricepad usually gives me her chicken chicken bones or rib bones so I can gnaw every last morsel. She'll only deny me her beef rib bones because she wants the dog to have a little, too.
re: Pei
yum ... all that is left when I dig into a pile of duck tongue is a lil itty bitty stub of bone. And yes, definitely pig's ear too -- I once watched an episode of Fear Factor in which the contestants had to eat boiled pork ear; I told my friends at the time that I could win that round hands down, especially if they had soy sauce on the table (and not for steamed rice).
re: S U
just had duck tongue for lunch... and not the tongue by itself either. it was still attached to a good chunk of the duck; i think the jawbone-like part that was seperated from the rest of the bill (never majored in anatomy) and i even cracked open that jawbone for the thin strip of ligament/cartilage inside.
and in response to mielimato below, yes amaebi heads and shell-on salt & pepper shrimp... http://www.chowhound.com/topics/show/...
re: amkirkland
You're not eating too much, they're eating too little, and wasting some of the best part!
I give my bones to my BF who gleefully eats the whle thing. I had never seen anyone do this until we started dating...you are not alone :)
I love eating cartilage. When I look at the way some of my friends leave it on the bone, I think, what a waste. Cartilage is so tasty.
Heck yeah. The 4C's. Cartilage, calcium, consistency, crunch.
Why leave it on the bone? Seems silly.
re: PeterL
yep... tried the dish @ ABC in Oakland Chinatown: yummy, but might be a bit overpriced
I had some ribs at Angelo's in Fort Worth, TX and I was amazed, cause when the meat ended the succulence continued, I had no idea how much I had missed out on with lesser ribs. I guess that's what happens with Texans who only worry about brisket.
I do the same thing as you...I LOVE cartilage..chicken cartilage, pork cartilage, etc. It makes for a great crunchy snack when you are eating soft flesh. Marrow in the chicken bones is also tasty, you break them in half and scoop it out with a chopstick.
My favorite thing to do is to scrape all the meat off of bbq pork ribs with my teeth. I scrape EVERYTHING off. Its a huge disapointment for me when the meat is "fall off the bone" tender, because there is just no work involved. By the way, I don't eat like this in public, I only do it at home.
i love crunching on chicken cartilage, gnawing on bone until i've gotten the last tiny pieces of meat off the bone, sucking out bone marrow, breaking open fish heads and slurping out the brain and other gelatinous matter.
i think shrimp heads are the best part of the shrimp.
i like eating crabs mostly becasue i get to tear off appendages.
i realize that doing this sometime makes others lose their appetite, call me an unwashed cannibal, and leave the table.
but i enjoy it.
My dad always chews the cartilage off the ribs as long as I can recall. I kind of picked up on his habit when I occasionally chew off the pork rib or the soup bones.
By the way, cartilage is not made of entirely of calcium. It's mostly made of collagen, the protein that makes up our skin and fingernails. The calcium you actually get from cartilage is when the cartilage makes contact with the bone. This is certainly off the topic, but I would like to straighten out the facts.
re: chocokitty
And if you're subject to gout you're supposed to avoid it, darn it. And all collagen in general. But pig ears are so very good, and Mrs. O has taught me to love wing tips, too, so I'll just take my chances.
I've started eating it after meeting my SO. I'd notice his family would BBQ chicken and they'd clean everything off the bone - esp. with wings, just sucking it all off like a popsicle, then chewing noisly on the cartillage.
I was a little put off at first, but I caught on and it really is tasty. Mostly I just found it weird when we'd be out and my SO would be taking my bones and cleaning them off properly ;)
some japanese places serve cartilage, like the more authentic yakitori places (this one was in honolulu)
re: superunko
This is my favorite kind of yakitori...cartilege.
The cartilage pictured is from the breast...but I like my knee cart. :)
re: joonjoon
this reminds me of going to this japanese place in NYC - up a narrow staircase - need to wait on line to get in - and very daringly we ordered what I had read so many recs for - - knee! At least I can say I tried!
S U, to anyone else I know, it's disgusting.
I come by my fondness for cartilage from my mother. She and I prefer the bones and ends of bones of chicken and gristle on ham bones and spareribs to the meat itself.
Whenever hubby declares a bone cleaned, I take over. And then demonstrate what 'cleaned' realllly means.
When I was a kid, I used to find pickled pig's ear in the grocery. No more. Now I expect they keep them all for the dog treats. Oh well.
Oh no. I cannot stand cartilage, and I can't even watch someone or listen to them eating it. My dad, a child of the war, would always gnaw off whatever was left on the chicken legs, and it made me shudder.
On the other hand, I have no problem crunching down on half of a chicken wing that's been fried to a crisp, and eating it entirely with the bone. In fact, that is just what I am doing tonight -- at the best fried chicken place in town. Yowzah.
when jfood started readingthis thread he thought that it would be a fairly consistent no, but live and learn. he never would have expected all of the bone eaters (thank you stephen king). Jfood has never eaten, nor does he plan on eating bone, no way no how. and wrt the cartilage, he is not sure where the crispy fat ends and the cartilage begins so he has probably eaten, unbeknownst to him, some cartilage.
But you all are way more adventurous than jfood, he tips his hat to you. :-))
I used to crunch but after almost choking to death twice (but not on cartilage), I'm just overly careful about the whole chewing thing now. You know what they say about 3 times. I don't have a problem with those around me chomping on cartilage. Growing up my Mom loved cartilage and would always take my bones and do more work on them.
We eat dim sum about once a month. My treat is beef tendon stewed in a star anise 'gravy'. Its chewy, its gelatinous, its wonderful.
Being a roundeye, the servers warily hand it over...
Same with the chicken feet or duck feet.
You can also find this tendon in some vietnamese pho.
Oh, the fear factor episode - besides pigs ear, they also had tail, snout, and hock. I felt the same; this ain't no challenge, its a buffet!
Speaking of which, pickled pigs foot has some nice cartilage.
re: porker
The best part of making a good soup is picking off the bones after the soup is done. All that succulent carilege mmmm!!!
Mmm! Love cartiledge...my american friends find it gross. I love the fried cartiledge in the Japanese restaurant I frequent.
At home, one of my favourite home cooked dishes is chinese stir fry ribs with onions. And my sister and I really like the area right around the bone. mmm.
First time last night in eating any kind of cartilage I went to this japanese yakitori place in manhattan called Oh taisho it was like a spice cartilage salad not bad tasting though it did feel weird to me in eating it though very crunchy but good though
re: janethepain
I wondered the same thing too! My Asian friends and I can efficiently strip a buffalo wing in one bite (a talent that often garnered equal parts horror and fascination from American witnesses). At first I thought it might be a habit indirectly meant to boost calcium intake, but now I think it might just be an aspect of our respect for the whole animal and consuming it without waste.
re: JungMann
I think it's less about respect and more about being raised to not be repelled by non-muscle meats.
re: Humbucker
But why isn't it eaten by the western world? It has no offensive taste and it's probably harder to avoid and eat around it than to just eat the cartilage along with the meat. Are other people just taught to avoid it and go for another piece?
i always secretly hope that whatever beef dish my bf orders would have some of the "bad" pieces -- cartilage, connective tissue of some sort, collagen bits, or any particularly chewy parts -- he can't eat them but knows i'm willing to help out (i do feel bad for him since that taints his opinion of the meal and we only do that if eating by ourselves not in any company)
re: olia
I'm glad I'm not the only one who deliberately leaves the trimmings in the beef stew so that the cartilage and fat can cook down into a wonderful soft melt-in-your-mouth mess, and who cleans the bones of roast chicken after DH has finished with them - he ALWAYS leaves perfectly good meat on them, not to mention that yummy cartilage! Of course I don't gnaw and crunch when guests are around - that would just be plain rude... but when we're alone all bets are off.
re: Kajikit
I LOVE cartilage, grizzle, sinews, marrow. Dh finds this primative, the idea of eating off a bone, or biting a bone to suck at the marrow. Absolutely disgusted by it. I feel all the odds and ends probably round things off nutritionally but get that other diners may be a tad put off by the pile of half chewed bones on my plate so I try to keep it for solo dinning. Personally I'm put off by how much good nutrition is thrown away when relying on fork and knife alone. In desperation I've turned to making bone broth for the family so they don't lose the nutritional value of what's typically thrown away.
Another vote for cartilage, chicken, beef, pork, any kind. I won't let go of a bone until it's totally cleaned off. On my visit to the original Arthur Bryant's BBQ in Kansas City, I ordered the burnt ends and ended up leaving very clean rib bones on my plate. I noticed that the man at the next table left his with plent of meat and all the cartilage on his discarded pile. What a waste! At my house, I'm always cleaning off the bones my kids leave unfnished so as not to waste all the best parts.
re: PegS
Mmmm...cartilage! I grew up eating the stuff - my mom and I used to fight over chicken breastbones and the bits of marrow and stuff hanging around on porkchop and steak bones. I always strip the deli roast chickens in our house, eating all the good parts (cartilage, pope's nose, skin) because my husband throws it all away when he gets to the chicken first. But...he's learned to appreciate some of these things and leaves his bones much cleaner than he used to. I still get the cartilage though.
Polish-American, btw.
I remember being a kid and my dad telling a story. Through work, he was showing a visiting technician around. He was from Africa, but where exactly, I don't know (this was perhaps 35 years ago and my father has since passed).
They ate at a famous chicken rotisserie in Montreal. The guy from Africa had ordered a half chicken, as did my dad. The visitor, however, ate the WHOLE thing, crunching and eating the bones as well.
Although I recall the story occasionally, I never gave it much thought.
I mean I love most things cartilage and tendon-like. I have eaten the knuckle end of a drumstick bone, but I wouldn't necessarily eat all the bones of a chicken.
But then again, I did eat all the bones of a fish. They were deep fried, chinese style to a crisp, specifically meant to be eaten.
Can anyone shed light on this? Could eating chicken bones be a cultural taste, or perhaps more of a personal inclination?
Love them and the textural factor they add to a dish. I dice some up after grilling chicken marinated in some soy sauce + kalamansi/vinegar + chili, then pan fry it with the diced chicken fillets for a mean and crunchy chicken sisig.
And those bits around pork ribs...mmmm.
so - nobody actually answered the question about whether or not eating/chewing/ingesting beef/pork/chicken cartilage is actually good for us. I, personally, LOVE IT - and save every morsel to add to my bone collection - for future soup use. Cartilage (and gristle [sp?[) makes the best soup base; and when boiled down, creates a substantial thickness to your basic soup broth. In the event that one cannot wait fo the broth to cook down completely, it is not beneath the realm of possibility that one (including yours truly) makes all of the leftover cartilage completely disappear, thus relieving any and all adversity to said substance become a leftover on one's napkin. I look forward to ingesting all and any cartilage, marrow & gristle into my 130 lb frame. The question remains - is this all good for you? - or are we contributing to our own demise? I can assure you - we (5 in all) all ate our mom's soup (from bones & cartilage, gizzards, intestinal fusilage, hearts, internal organs, liver, etc) and have never had a broken bone (made it to 50! thusfar). Does it help our structure, or is more unexpected diagnoses coming into play in the future? I'll keep wondering until Dr. Sanjay Gupta covers this topic on CNN.
re: chichijunk
I don't recall that anybody asked that question...not that I care. I said it before, and I'll say it again: I love cartilage.
re: chichijunk
I don't have any specific studies to prove it but I would imagine that cartilage is good for a varied diet. Since it is made of different materials than muscle I would imagine that it is good for the body. I could be completely wrong here.
Shrimp shells are one of the only natural sources of glucosamine which is good for our cartilage. While chicken or beef cartilage is different it might have a similar value. I always thought this is why stock is so nutritious from all the dissolved cartilage and bone matter.
For me I will believe this because it gives me an excuse to gnaw my bones. When I eat wings with my friends, mine look like they have been bleaching in the desert while theres have big meaty chunks on the end. I lik eto eat all of the cartilage between the two wing bones. Man thats good.
re: chichijunk
Cartilage is the source of chondroitin, which is included in over-the-counter "joint health" food supplements. I take such a supplement daily, which also includes glucosamine (from shrimp shells) and MSM. There is apparently some evidence that these supplements benefit people who have arthritis, though not much evidence that it strengthens joints in otherwise healthy people.
I also enjoy chewing cartilage and tendon, bone ends, pig and chicken feet, pig's ears etc. (when cooked).
re: chichijunk
Yes it's good for u.
Someone did mention Pickled Pig's Feet.. Here's a great recipe - quick & easy to do, but does require stove time - you can accomplish alot in the meantime:
Wash & scrub fresh pig's feet (very inexpensive) in cold water for mere moments in kitchen sink. Place in large pot and cover completely with salted water. Add a couple of smoked ham hocks. Add a few teaspoons of fresh chopped garlic & cracked black pepper and whole peppercorns. Simmer for several hours (at least 4 - 6 hours) LOW HEAT, covered, until all meat falls off of the bones. Check occasionally and add water if liquid level dissapates below level of solids.
Pour entire mixture into shallow bowls (large or small), including some knuckle bones (discard bones that have nothing on them anymore, but leave all bones that have cartilage, meat, sinew, etc) and arrange evenly. Chill in refrigerator until broth and mixture is solid to touch (couple of hours, or overnight).
Slice with knife, and spatula onto plate. Pour either fresh lemon juice, or malt vinegar to taste and fresh cracked sea salt on top and enjoy! It's gelatinous (like a meat jello - with plenty of bones to gnaw on as well)..
This is a fresh, chilled treat that is great in the summer on a hot day - or whenever the mood for something exceptional is called for - This is a rare treat - and is most enjoyed when you have it all to yourself (I appreciate the effort to make it more and find it acceptable NOT to share it with people that are afraid to try it and find it OK NOT TO share it with anyone that doesn't appreciate how to live and live well).
Hungarian recipe passed down from generation to generation. Occasionally, you will run into someone who has heard of "Kocsonja" - pronounced Koo (as in book) choo (as in book) nyah (same sound and "the"). Koochoonyuh. Hungarian. Me. 100%. Period.
re: chichijunk
My Italian friend would call this "gelatina". We put white vinegar into the cooling liquid to taste, sometimes adding chunks of cooked pigs tongue.
I also like to cure the feet first - gives great color and nice taste as well.
Speaking of which, I wanted to make a beef broth for a Sunday pho. Looked in the freezer yesterday and pulled out some short ribs and veal feet. Boiled down for a couple of hours, strained (shredded the meat and removed the bones from the feet, leaving the unctuous tendon), and put in fridge.
I was showing the wife this morning - I turned the container completely upside down, the broth had completely gelled. Cow foot provides plenty of gelatin too!
Chicken cartilage, in my view, is actually needed in the human body to replenish joint ligaments. In particular, the knee joint as the most complex joint in our body needs lubrication and ligament renewal from the inside out.
Time and time again, I am perplexed that people either did not know, and if they have come to know about the fact our body does not produce cartilage and it is needed to be taken in from chicken drum sticks and chicken wing joints, they still do not eat it because it is 'crunchy' and yeeiks - no way. My suggestion is to collect it from the bones and joints, the cartilage is that white stuff, then prepare mashed potatoes and put them in the blender with the cartilage - you wont even know you ate it. And at more advanced age, you have a good chance of not undergoing knee surgery - Just my humble opinion.
re: Bcchowhound
I dunno, been eating gristle, especially chicken gristle (drumstick ends, wing tips, cartilage from breast bone, etc) all my life...they had to cut out part of my miniscus last year...
re: Bcchowhound
Could you provide a reputable citation for that please? I did a quick search and couldn't find anything.
re: c oliver
Its in the first line of the post: "...in my view..."
re: porker
This sounds like it's scientific/medical fact since s/he is perplexed that people don't know this:
"Time and time again, I am perplexed that people either did not know, and if they have come to know about the fact our body does not produce cartilage and it is needed to be taken in from chicken drum sticks and chicken wing joints, they still do not eat it...."
re: c oliver
I'm pretty sure our body can produce cartilage. Babies are born with tons of it and they don't eat chicken wing joints in the womb.
re: fldhkybnva
Like everything else, they scavenge from their moms bodies. It's very common to have joint and skin problems from preg. I was a veg and had bad joint probs with both babies. It took over a year to walk after my daughter and I was a vegan when I got preg with her.
But when it comes down to it like everything else if you don't want it don't eat it. I LIKE to crunch chicken bones. And I LIKE to make soups from bone/cartilege stock. Most meat has some connective tissue, I like the parts that have more.
And yes, to the poster below- people ate most ofal. Pork rinds are hugely popular even today. It's the skin leftover when rendering subcutaneous fat for lard. (I'm not a fan of pork but many people are)
Haha, this whole (old) thread reminds me of "Life of Brian" with Graham Chapman as Brian working as a hawker of snacks during the "games" at the colosseum:
"Lark's tongues! Wren's livers! Chaffinch's brains! Jaguar's earlobes! Wolves' nibble chips!
Get them while they're off, they're lovely. Dromedary pretzel verily after dinner! Tuscany fried bats!"


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Oh, that must be one happy Sir Stelios, not only is easyJet offering a dividend but it will actually double what was first announced This is in line with the airline's cantankerous founder/shareholder's wish. But it is not entirely the fruit of another of Sir Stelios's rants, easyJet actually has the means to do so.
The results are in and the airline has performed outstandingly well this year. Yesterday it reported revenue of £3.9bn and pre-tax profit of £317. That's 11,6% growth over the preceding year, an astounding feat in a difficult economic climate. Double digit growth is all the more shocking when many legacy carriers are announcing brutal restructuring plans, or are about to do so.
It's clear that easyJet may very well have benefited from the difficult European. The airline is no Wizzair or Ryanair but it sill sits on the bottom of the price range. Furthermore, it may be a bit early to call it but we may be witnessing the first fruits of easyJet's efforts towards business travelers.
The company is no fool though and, looking forward, it is clear that it's not betting everything on the intra-european market. While the company has plans to buy additional aircraft – plans which shouldn't be foiled by Sir Stelios if we're to believe Carolyn McCall – it's clearly betting a lot on its burgeoning long-haul market. Granted it has some solid advantages with the Moscow slots it just snatched.
I'm rarely that optimistic but I must say, right now, easyJet seems ideally placed to enter the battle for the top spot among European carriers. One could be tempted to say easyJet is moving out of the low-cost model but I rather see as a transformation, one that promises to be very successful.


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Bedfordsal's Event Journal
Blue Man Group
Sunday March 18, 2012 / 5:00pmBlue Man Group
2 tickets
Orchestra or Balcony
74 Warrenton St.
Boston, MA 02116
How was your experience?
I thought the show was inventive and clever but not that funny although the audience roared. The skits at times seemed juvenile to me.


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Study: Narcissists Tweet most – self-obsessed, approval seeking behavior
We all know someone who tweets about the minute details of their life every 10 minutes and now new research suggests that are displaying narcissistic tendencies.
U.S. researchers claim narcissists tweet more often than others and crave followers on Twitter to meet their need for approval.
They also found that narcissists update their Facebook status more regularly and vain adults prefer to post content on Facebook, rather than Twitter.
via Tweet a lot? Then you're probably SELF-OBSESSED: Narcissists use Twitter the most because they crave approval | Mail Online.
Please consider supporting RiehlWorldView with a small donation , by shopping at Amazon via our Associate link in the sidebar or by re-distributing our content across the Web with the options below. Thank you.
[…] Study: Narcissists Tweet most – self-obsessed, approval seeking behavior […]


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Rockwell Collins Receives ADS-BApproval for TDR-94/94D Transponders
Rockwell Collins has obtained what is said to be the first FAA TSO approval for ADS-B (automatic dependent surveillance-broadcast) functionality for use with mode-S transponders. The approval will allow for enhanced traffic situational awareness on the airport surface and during flight, as well as for visual see-and-avoid maneuvering, sequencing and merging, crossing and passing operations and oceanic in-trail procedures, Collins said.
The Collins TDR-94/94D (-108 versions) is the first transponder series to comply with the international RTCA DO-260A standard, developed for surveillance applications in tomorrow's airspace, including ATC surveillance in en route, terminal area, non-radar area and surface movement environments. The TDR 94/94D transponders are also approved by the European Aviation Safety Agency to support elementary and enhanced surveillance.
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Mass gatherings medicine – international cooperation and progress
The Lancet is today [Wednesday 21 May] publishing a Series of reports about different mass gatherings: the London 2012 Olympic and Paralympic Games; the 2012 European Football Championship finals (Euro 2012), hosted jointly by Poland and Ukraine; and Hajj 2012 and Hajj 2013. These reports, led by Professor Ziad Memish, Deputy Minister of Health for Public Health in Saudi Arabia, and Professor Alimuddin Zumla, at University College London Medical School, UK, set out the planning and surveillance systems used to monitor public health risks, and describe the public health experiences and lessons learnt for the planning of future events. Read more…
Categories: Islamic, Medical, Sports and Games Tags: Hajj, health, Islamic, medical, Olympic, science, sports, The Lancet
Online game helps doctors improve patients' blood pressure faster
Main Points:
- Patients whose doctors and nurses received high blood pressure education in a competitive online game reached their blood pressure goals sooner.
- The game of emailed questions used "spaced education," which sends new information in regular intervals and reinforces the lessons over time.
Categories: Medical, Sports and Games, Technology Tags: Circulation: Cardiovascular Quality and Outcomes, games, medical, Qstream, science, technology
New early warning system predicts dengue fever risk during the football World Cup in Brazil
Main Points:
For the first time, scientists have developed an early warning system to predict the risk of dengue infections for the 553 microregions of Brazil during the football World Cup. The estimates, published in The Lancet Infectious Diseases, show that the chance of a dengue outbreak is enough of a possibility to warrant a high-alert warning in the three northeastern venues (Natal, Fortaleza, and Recife) but is likely to be generally low in all 12 host cities.
Published in:
The Lancet Infectious Diseases
Study Further:
Dengue is a viral infection that is transmitted between humans by Aedes aegypti mosquitoes. In some cases, it causes life-threatening illness. There are currently no licensed vaccines or treatments against dengue. So far this century, Brazil has recorded more cases of dengue fever than anywhere else in the world, with more than 7 million cases reported between 2000 and 2013.
"Recent concerns about dengue fever in Brazil during the World Cup have made dramatic headlines, but these estimates have been based solely on averages of past dengue cases. The possibility of a large dengue fever outbreak during the World Cup, capable of infecting visitors and spreading dengue back to their country of origin, depends on a combination of many factors, including large numbers of mosquitoes, a susceptible population, and a high rate of mosquito-human contact", explains lead author Dr Rachel Lowe from the Catalan Institute of Climate Sciences in Barcelona, Spain.*
In particular, climate has an important effect on dengue transmission in epidemic-prone areas where temperature and rainfall drive both mosquito and virus transmission dynamics. The risk of an epidemic increases shortly after a season of heavy rainfall, as occurred in the Amazon during the summer in Brazil.
"Our aim was to take the available evidence on real-time seasonal rainfall and temperature forecasts, transmission dynamics, and social and environmental variables (e.g., urbanisation), and combine it with the latest in mapping and mathematical modelling to produce robust risk estimates for the 12 host cities where matches will be played", says Dr Lowe.* Read more…
Categories: Medical, Sports and Games Tags: Brazil, dengue, disease, medical, science, sports, World Cup
Watch Sports for fitness
Main Point:
Researchers have told an easy way to get fit – Watch sports. Read more…
Categories: Medical, Sports and Games Tags: health, medical, psychology, science
China is probably lifting more than 10 years old ban on gaming consoles
Chinese gamers were not able to play video games on a console since 2000 as these were banned in the country. All types of gaming consoles including PS3, Xbox 360, or Nintendo Wii were not there since that time. However, the public was able to play the games on computer whether online or offline and to play the games on smartphones and other devices.
The government banned all forms of gaming consoles in the country to protect the mental and physical development of the children. Read more…
Categories: Business, Sports and Games, Technology Tags: China, game, Nintendo, PlayStation 3, sony, technology, Video game console, Xbox 360


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Quality Rating System
(QRS) is a framework that guides child care programs in providing quality care for children and their families. A provider's participation in QRS means they have taken extra steps to make sure children are receiving an enhanced learning and care experience. Quality care can help children succeed in school and in life. A QRS Award recognizes a provider for meeting specific indicators of quality.
QRS offers levels which providers can achieve depending on the type of care they provide. Specific quality criteria must be met to achieve a level. Once a child care provider has met the required criteria for a level, they are awarded a QRS certificate. Providers caring for children eligible for the IDHS Child Care Assistance Program (CCAP) also receive a quality bonus above the standard payment rate.
Participation in the QRS is voluntary. QRS awards are available for license-exempt family home providers, licensed family and licensed family group home providers, licensed centers and licensed school-age programs. License-exempt Centers need to become licensed to participate in the QRS. CCR&R can provide programs with information about licensing. Click here for are list of southern Illinois programs who currently have a QRS star rating.
Southern Illinois QRS programs
A QRS Specialist and On-site Program Consultants are available to answer questions about QRS and help you in your efforts to improve the quality of your program.
As an early learning and development program, you play a pivotal role in giving our state's youngest children the best start in life. Now there's a new system in Illinois that can help you make quality your top priority. ExceleRate Illinois helps you prepare children for success in school and in life.
ExceleRate is a comprehensive system that will include, licensed child care centers, Preschool for All programs, Head Start programs, and licensed family child care homes. The state of Illinois is launching this program in small steps. Visit www.excelerateillinois.com for a current status on this new exciting system.
Forward Together - a webinar about ExceleRate Illinois
Currently 1/3 of all licensed child care centers listed on the John A. Logan CCR&R referral database have a QRS Rating! We'd like to add your name to the list!


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e-patient stories
e-patient stories, found on the net, positive patterns, reforming hc
Health Affairs – Narrative Matters: Suzanne Mintz's article about caring for caregivers
Our member Suzanne Mintz, a Family Caregiver Advocate, shares the link to her Narrative Matters article/podcast in the current issue of Health Affairs: The Double Helix: When The System Fails The Intertwined Needs Of Caregiver And Patient www.healthaffairs.org/narrative-matters/ The policy recommendations for improving care for families living with multiple chronic conditions include: Document primary family […]Read More
e-patient stories, medical records
Request: true stories of where patient engagement in the chart made a difference
I'm giving a talk in Vermont next week, to health IT workers, and in talking with the organizers we realized it would be great to give them a vision of WHY we're doing this – some true stories of where patients benefitted from seeing the data in their chart. (By the way, the event is […]Read More
e-patient stories, pt/doc co-care, reforming hc, shared decision making
American Heart Association journal announces new Patient Viewpoints
The American Heart Association journal Circulation: Cardiovascular Quality and Outcomes has announced a new Patient or Caregiver Viewpoint section in the journal. Viewpoints will be authored by patients or their caregivers and will discuss the patient's experience of heart disease, stroke, or other cardiovascular disease and their interactions with the healthcare system. As Harlan Krumholz […]Read More
e-patient stories, e-pts resources, general, news & gossip, others' e-patient stories, Patient Conference Participation, patient networks, positive patterns, practice variation, pt/doc co-care, pts as teachers, reforming hc, research issues, shared decision making
Patients Invited! Health Informatics Conference seeks Patient Participation
An international conference addressing information technology and communication in health (ITCH) will be held February 26 – March 1, 2015 in Victoria, British Columbia, Canada. Professor Stephen Hawking's statement, "we learned to talk, we learned to listen, we unleashed imagination" provides the motivation for this year's conference. The main conference themes are: Patients Talking The […]Read More
e-patient stories, e-pts resources, key people, positive patterns
Uri Goren TedxHIT video: Patients are Not Empty Carriages
Uri Goren is the General Manager of e-Pochonderiac a blog about healthcare and digital technology and also a digital health consultancy and agency working in Israel to support digital health in the local health and pharmaceutical industry and to promote the roll of the patient in the healthcare ecosystem. This venture has begun from a […]Read More
e-patient stories, e-pts resources, found on the net, policy issues
Times science reporter asks: "Ever hit a paywall?"
Thanks to Twitter friend @CourageSings for this tip. I retweeted it, but I know a lot of readers of this blog will answer "yes" and might not see the tweet: Ever hit a paywall trying to access a scientific paper? For a story, would love examples from non-scientists. Plz email me firstname.lastname@example.com — Amy Harmon […]Read More
e-patient stories, end of life, ethics, key people, others' e-patient stories, patient networks, pts as teachers, social media
e-Patient Lisa Adams
In this guest blog post, member Carly Medosch describes Lisa Adams whom she knows from social media. Lisa Adams was diagnosed with stage 4 breast cancer and documented her journey in social media. In another post below we describe the media firestorm that was caused by two articles that criticized her efforts. A hashtag was […]Read More
e-patient stories, general, Why PM
My Reasons for Thanksgiving: On The Ultimate Loss of Control, Unclear Diagnoses, and Being a Patient
As we know participatory medicine is based upon mutual respect: the clinician respecting the self-knowledge, experience, and wisdom that the patient brings to the collaboration and the patient respecting the knowledge, clinical experience, wisdom, and technical skills that the clinician brings. While most patients won't be able to experience what it's like to be a clinician, […]Read More
e-patient stories, key people, others' e-patient stories, patient networks, pts as teachers, social media
Regina Holliday: The Walking Gallery film
Regina Holliday and her Walking Gallery project are featured in a new short film. Here it is: The Walking Gallery of Healthcare from Eidolon Films on Vimeo. How a movement begins…Read More
e-patient stories, general, pt/doc co-care, reforming hc, shared decision making
Author Anna Quindlen asks medical schools: do you really know your patients?
Any of us would probably have paid to be at the gathering of over 1000 medical school deans, faculty and residents at last week's American Association of Medical College's (AAMC) meeting to hear Anna Quindlen deliver her speech, Healthcare in an Age of Information: How Doctors, Nurses and Consumers Can Make One Another Better. [Her […]Read More


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Almighty God, unto whom all hearts are open, all desires known, and from whom no secrets are hid: Cleanse the thoughts of our hearts by the inspiration of thy Holy Spirit, that we may perfectly love thee, and worthily magnify thy holy Name, through Christ our Lord. Amen.
(The Book of Common Prayer)
Worship Schedule
7:30am Morning Prayer
8:00am Holy Eucharist (Chapel)
9:00am Holy Eucharist with Hymns
11:00am Solemn High Mass
5:00pm Evensong (as announced)
9:00pm Sung Compline
Morning Prayer
8:00am Mon-Fri
8:45am Sat
Evening Prayer
5:15pm Tu & Thu
Holy Eucharist
12:15pm Wed & Fri
5:30pm Tu & Thur
About the services
Regular Sunday Liturgies
The principal Eucharistic liturgy on Sunday mornings is Solemn High Mass, held at 11 a.m. (10 a.m. in the summer months). This service uses the most elegant language of the Book of Common Prayer, with service music by the Christ Church Choir, with a sermon and hymns for the congregation. This service makes use of many different parts of the church: the Old Testament lesson is read from the lectern by a member of the congregation, the Epistle from beneath the rood cross by a subdeacon. The Gospel is chanted from the center of the Nave by a deacon, and the sermon is delivered from the elevated pulpit. The celebration of the Eucharist itself takes place at the High Altar in the Sanctuary, beneath the East Window. The members of the congregation come forward from the Nave to the Sanctuary, to receive Holy Communion at the Altar rail.
Solemn High Mass is usually about 90 minutes (somewhat briefer in the summer months, when the choir is on vacation). It is followed by Coffee Hour, a time for relaxed conversation and light refreshments in the Parish House (located across the garden at the rear of the church building).
There are two additional Eucharistic liturgies on Sunday Mornings: a spoken service at 8 a.m., and a service with hymns at 9:00 a.m. These services are much shorter and less formal than the 11 a.m. Solemn High Mass, yet possess a beautiful devotion and dignity all their own. The 8:00 a.m. Eucharist is held in the Lady Chapel (to the right of the High Altar) and is a simple, traditional Service with no hymns or sung portions. The 9:00 a.m. Holy Eucharist is according to more contemporary language, and it is celebrated around a free-standing altar at the church crossing.
From time to time the beautiful Anglican Office of Evensong is sung by the Choir on Sundays at 5:00 p.m. (see the calendar on the home page for exact dates). When Yale University is in session, Compline is sung by the choir on Sunday evenings at 9:00 p.m., with the church lit only by candles. This is a service of light, music, meditation, and prayer to which college and university students are especially invited, and is followed by a cider hour for conversation and fellowship.
Weekday Liturgies
Christ Church offers weekday services at regular posted times (see above). These quiet services are held in the Lady Chapel. Through the daily offering of the Holy Eucharist, Christ Church continually shows forth the great acts of God in the passion, death, and resurrection of Jesus Christ, through which, we believe, all creation has been made new. So, each day we bring our supplications and our thanksgiving before God as we offer ourselves to God's service and will, all in communion with the one great self-offering of Jesus, Our Lord.
Every day at Christ Church begins with prayer and reflection on the Psalms and Scriptures in the Service of Morning Prayer. Christ Church also celebrates the major and minor Feasts of the year, which are announced in the church newsletter and on this website.


text:
Word: vas-y
Added on: 2009-09-30 Listened: 998 timesin: come on, interjection, expressions in French
Pronunciation in French [fr] Back to French
- Pronunciation by spl0uf (Male from France)
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- Pronunciation by 21221211 (Male from France)
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- Could you do it better? different accent? Pronounce vas-y in French
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- Random word: Angolaise
by Google Translate English translation:
vas-y = come on
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" Acer TravelMate 5520-502G16 - Turion 64 X2 TL-60 / 2 GHz - RAM 2 GB - HDD 160 GB - DVD±RW (±R DL) / DVD-RAM - Radeon X1250 Shared Video Memory (UMA) - Gigabit Ethernet - WLAN : 802.11b/g - Vista Home Premium - 15.4" Widescreen TFT 1280 x 800 ( WXGA ) CrystalBrite "
* Prices may differ from that shown
This is my second laptop after my first HP died on me, and this one seems to be fairing much better. This laptop it abit more substantial compared to the one I previously had both in size and specs. The 15" screen is very clear and colours are bright and well defined, the screen has a gloss finish to it, which at times can cause a little bit of reflection trouble but most of the time is fine. The processor and RAM that ship with this laptop are more than adequate and allow the runnign of most processes to remain smooth. There is also the capacity to take the RAM upto a maximum of 4GB which is a good option if you felt it needed a little more. Really for most things apart from gaming the memory is more than enough. A word on gaming, although the laptop does has an integrated radeon grpahics card, it is of shared memory and as such does not perform as quickly as its desktop counterparts, this can mean that new games may struggle a little with higher grpahics settings. The hard-drive is also a decent size offering enough space to store thousands of music albums and even movies. The laptop also has a dvd writer which works fairly well, not massively fast but burns dvds without too much of an issue. There is also an integrated card-reader located on the side of the laptop which is a useful addition negating the need to buy/use a separate usb cardreader. Only slight downside is the wireless lan transmitter built in, I have suffered some issues with this, whereby it loses connection then is unable to regain this untill you restart the laptop. On a whole a very competent laptop with a multitude of features.
The Acer TravelMate 5520 series notebook has been developed with companies that are striving to stay ahead of the competition in mind. It combines Dual Core performance with all the latest developments in notebook technology, 15.4" TFT panel with optional integrated Acer CrystalEye camera, full wireless and wired connectivity and a complete suite of productivity-enhancing tools (Empowering Technology). The TravelMate 5520 clearly demonstrates Acer's ongoing commitment to provide products that enable users to achieve their goals.


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Unprofessional Fridays: 10/31/2014
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Insomniac gets back to what it does best with this smirking, fast-moving romp through a gleefully silly open world.
Shinji Mikami returns to the genre that defined him, but the result is a jumbled mess of ideas that never quite come together.
Firaxis' sci-fi spin on Civilization V has some intriguing ideas that, sadly, don't come together into an equally engaging experience.
Concept »
An otome game for the PlayStation Vita.
Otome game for the PlayStation Vita.
Otome game for the PlayStation Portable and Vita.
A remake of QuinRose's earlier Crimson Empire otome game, featuring entirely new art.
A brand new Harvest Moon title for Nintendo 3DS from Natsume who is continuing the series.
A compilation release, combining the side-stories Amnesia Later and Amnesia Crowd in a single title for the PlayStation Vita.
An sci-fi otome game for the PlayStation Vita. It stars a girl with the ability to enhance her classmates powers by holding hands with or kissing them, which the game lets the player carry out through the Vita's touch functionality.
An otome game by Otomate and Idea Factory.
In an age of pirates, explorers and adventurers, the Buccaneers set sail to carve out their own place in history in this otome game for the PlayStation Vita.
Sequel to the otome game Amnesia.
A reimagining of the Hakuoki series in a modern high school setting.
Story of Seasons is the latest Harvest Moon title and allows players to fully create their own character from scratch. XSEED will be bringing the game to North America in 2014.
In this direct sequel to Geten no Hana, Hotaru has now switched allegiance to Nobunaga Oda and serves as protector of his castle.
When the king and queen suddenly decide to take off, the princess must try her hand at ruling her country in this sequel to Arabians Lost.
Young Kaede's dreams come true when she is accepted into a ninja training academy, but things become a bit more complicated when she accidentally uses a ninja technique that makes all her male classmates crazy for her.
An English visual novel about a young girl going on a date with a ukulele playing Tyrannosaurs Rex named Taira-kun.
An otome game release by Otomate which is going to be released in December 2013.
Kayo, a commoner girl, is drawn into a world of intrigue when the princess of Sunpu Castle requests she come serve as her double in this Edo era otome visual novel.
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Single-game tickets for all 2013 Kansas City Chiefs home games went on sale to the public July 12.
Talking with the hard-working crew in ticket sales, the phones haven't stopped ringing, with training camp just two weeks away. The team's first preseason home game falls on a Friday night, August 16th, against the San Francisco 49ers.
The Chiefs improved during the very busy offseason, thanks to the club's chairman and CEO Clark Hunt, who spearheaded the changes made within the franchise after the 2012 campaign. The confident decisions made by Hunt exhibited the competitive spirit of his late father, Chiefs founder Lamar Hunt, creating an excitement that continues to buzz, surrounding the team.
So, as the season nears, let's take a look back at what the team has been doing to prepare for what could be an unforgettable 2013.
The biggest man at Twin Oaks Country Club Friday afternoon is maybe the biggest name to come to Springfield for the Lorenzo Williams and Friends Celebrity Weekend.
Former Kansas City Chiefs all-pro defensive end Neil Smith said he was happy to put aside his roots as a Nebraska Cornhusker to help Williams, a former Missouri Tiger, raise money for local charities.
"I still live in Missouri. I'm a Missouri guy at heart," Smith said before teeing off in Friday's pro-am golf tournament that featured 33 teams and nearly 200 golfers. "I'm expecting the best today. I'm looking forward to it. We'll have a great time. It's good to play with a pro because he'll correct you if you're doing something wrong."
Chiefs fans – let's get ready to rrrrruuumble!
The Chiefs Rumble will hold two auditions this year at Arrowhead Stadium in the hopes of finding talented musicians to add to our already impressive group of percussionists.
"The Rumble is a professional drum line whose primary function is to entertain and excite Chiefs fans on game days," Matt Arnet, Director of the Rumble explained. "The Rumble spends the hours leading up to kick-off patrolling the parking lot at Arrowhead performing for fans and energizing the crowds as they enter the stadium."
The Rumble consists of 27 members divided into three groups of nine to parade through the parking lots before the game. Each group has seven drummers and two cymbals.
Tags: Kansas City Chiefs


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Instead of a rant about the worthlessness of G-Wes and his current "release me" saga, we're going to pay tribute to a genuine gridiron gladiator–the one and only Brett Favre.
I've always been a Chiefs fan. It's a football rite of passage in the Best family. I've never owned any Brett Favre or Green Bay Packers merchandise, never will. I've barely even spent any time in the state of Wisconsin. Still, I'm not gonna lie–I love me some Favre. I'm going to miss the hell out of that guy. I'm guessing that almost every fan outside the NFC North will as well.
Unfortunately, I never got to see him play live. Still, I feel like I know the guy. I was in grade school when his career begin. Now, I'm almost ten years removed from high school. It's hard for me to imagine the NFL without Favre, so Packers fans must be having a helluva time. I can relate; a few years ago my favorite athlete and another Hall of Famer retired after playing for almost two decades–Reggie Miller. Before that, we Chiefs fans suffered the tragic passing of Derrick Thomas, a hero to us all. On both accounts, things haven't been the same since, and they never will.
The same can be said about Favre, and more. When most fans don't recognize the faces underneath the helmets, he was the face of the NFL. He passes that legacy to Peyton Manning and Tom Brady, so it is in good hands. Yet, they're not the same. I've never seen a quarterback play with so much passion, grit and fire. Every time he threw a touchdown it reminded me of those fantasy backyard football games we used to play as kids. You know…
"D.T. strips Elway…picks up the football…the 30…the 20…the 10…TOUCHDOWN! The Chiefs are going to the Super Bowl! Oh baby, what a play!"
Even in his last year he brought that same level of unparalleled enthusiasm to the game. I remember the Denver Broncos-Packers Monday Night Football game. It went into overtime, and Favre was having a damn good game. I hate the Broncos of course, so I was rooting for Favre and Co., which is typical when they aren't playing the Red and Gold. Early on he hit Greg Jennings for a TD bomb that ended the game. Favre started running around with his fingers raised in the air signaling No. 1. I found myself doing the same thing within the confines of my living room. I was like, wait a minute, I'm a Chiefs fan. He did that to all of us at one time or another.
Brett Favre was one of a kind. I actually think it was Favre that broke our will and ended our 2007 season. The Chiefs were 4-3 when the Packers visited Arrowhead, sitting atop the AFC West. The Packers were also in first place in the NFC North. Something had to give, and one team would walk away losers. Now, Larry Johnson's injury contributed to the loss, but ultimately it was the intestinal fortitude of Favre that put away our Chiefs. It was painful to watch, but beautiful at the same time. If it had to be anyone, I'm glad it was Favre.
Favre didn't have a perfect storybook ending to his career, but he didn't need one. He took an overachieving team to the brink of the Super Bowl and broke several milestone NFL passing records along the way last year. At his age, I'd like to see someone do better. He had already done all he needed to and more. It was like an aging Harrison Ford coming back for a fourth Indiana Jones movie, and it being a commercial and critical hit (fingers crossed). We were blessed just to get one last dance.
Here's to Brett Favre from the staff at Arrowhead Addict. We'll never forget No. 4. Not even all the way down in Kansas City. Our Thanksgivings–and Chiefs fans feast better than any, believe that–will feel empty for a while, no matter how much we eat.
What are your favorite Favre memories? C'mon, you know you have them…