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JUNE Cookbook of the Month: FOODS and WINES OF SPAIN, Penelope Casas - All Recipes
- oakjoan May 31, 2008 10:44 PM
Please remember to note the BOOK, CHAPTER, and PAGE of the recipe you are cooking each time you post to this thread. Thank you!
The Paella a la Valenciana, on page 177 in the Rice Dishes chapter of F&WoS has, for quite a few years now, been one of my go-to party dishes. A friend of mine who has a house in Spain says it's better than most he's ever had there.
In the recipe, as written, Casas indicates where it can be made in advance up until that point. But over the years of making this dish, I've rewritten the instructions somewhat to make advanced preparation even easier and less messy. Here are a few tips from my experience with it:
I sauté the shellfish (usually including squid, which is not called for in the recipe) after sautéing the chicken, chorizo, pork, and ham (all removed to a bowl) but before (not after) adding the aromatics. It makes it much, much easier to scoop out the shellfish to set it aside. And I sauté the shrimp and squid first and then the lobster since I have more control over how much each is cooked if done separately rather than together. After the shellfish is cooked and removed from the pan, I proceed with the recipe as written, sautéing the aromatics and then stirring in the rice. At that point, I've held the ingredients for as long as three and four hours, giving me plenty of time to clean up the kitchen and leaving very little left to do once my guests arrive.
I've found that one small chicken (not two), is plenty. Most people are concentrating on the shellfish anyway and even with just one chicken there's often some left over. I sometimes substitute domestic prosciutto cut in a quarter-pound chunk and then diced for the cured ham. And although I make my paella in a 15-inch enameled paellera, I've often had unopened clams and mussels, so I now give them a head start for about a minute or a minute-and-a-half in the microwave before burying them in the rice and baking the paella.
I'm attaching a photo, but not sure how well it will reproduce since it was taken by a friend at a dinner party and sent to me as a thumbnail pdf file.
re: The Dairy Queen
Here's a couple of links to recipes for brown rice paella. Interestingly, they all cook it in the oven for a while as well as on top of the stove. I think that's definitely not traditional, but may be the way to go with brown rice, which takes longer to cook, typically. Definitely worth experimenting, I'd say.
re: greedygirl
Interesting--I wonder why they all used long grain brown rice instead of brown pearl/Spanish rice? Is the brown Spanish rice hard to find?
re: The Dairy Queen
No, I've never tried making it with brown rice, pearl or otherwise, and couldn't even begin to guess why the recipes gg linked to call for long-grain rather than pearl.
But comparing the Casas recipe with the one from Cooks Illustrated, I see that the CI recipe calls for the rice and liquid to be placed in the oven, covered, for 30 minutes before adding the chicken and chorizo; then cooking for 15 minutes before adding the shrimp; and then cooking for yet 15 minutes more. Casas, on the other hand, calls for adding the boiling broth to the rice, cooking on the stovetop for 10 minutes, and adding the chicken and shellfish and baking, uncovered, for 20 minutes. In essence, the brown rice in the CI recipe is cooking, covered, for a half hour longer than the short-grain rice in the Casas recipe, which cooks uncovered.
Also, the CI recipe, calling for 2 cups of rice, calls for 3-1/3 cups of liquid. The Casas recipe, which calls for 3 cups of rice, calls for 6-1/2 cups of liquid. That seems a bit odd to me since I would have thought the brown rice would require more liquid. But perhaps not. Since you'll be cooking the rice, at least initially, without the meat and shellfish, it would probably be easy enough to test the rice before adding those other ingredients to see if more liquid would be required.
Just my thoughts on how I'd approach it if I were going to give it a try.
re: JoanN
Does Casas put her paella in the oven? I've made paella a few times, using different recipes, and it's always cooked exclusively on the stove top. I've never heard of it being cooked in the oven. I might have to try the Casas method to compare. I can't imagine it can be better than the Moro ones, which are delicious, but who knows!
re: greedygirl
Yes, she does. All the paellas in F&WoS are cooked on the stovetop for about 10 minutes and then, uncovered, in a 325F oven for 15 to 20 minutes.They are then covered lightly with foil and allowed to rest for 10 minutes. I don't know whether or not she uses this same procedure in her Paella book.
This is the only paella recipe I've ever made so I'm in no position to compare it to anything other than what I've had in restaurants, and hers wins that contest hands down. I hope you do try it. I'd love to know how you think it compares with others you've made.
re: greedygirl
Here you go.
Spanish Paella a la Valenciana
(rice recipe #3) http://www.spanish-food-and-recipes.c...
Bean Pebbled Paella http://www.thefoodmaven.com/diary/arc...
Garlicky clam paella
Online links are posted in main June thread at http://www.chowhound.com/topics/522410
re: NYchowcook
Thanks very much, NYchowcook.
re: greedygirl
Not sure what to say except that you only cook the shellfish long enough to pick up some of the flavors from the now-seasoned oil, not long enough to cook it through. Perhaps, compared to your usual recipes, this would seem overcooked to you. It never has to me. And if any of the many guests who have had it thought so, they certainly kept their mouths shut.
As I believe I said above, I've never made any other paella recipe. I do hope those who have will try this one and let us know how they think it compares.
re: JoanN
i am also a fan of the Casas' receipe--my paella pan was given to me by a friend who wanted me to do that recipe. I like to make it outside on a bar-b-que grill---those round Weber kettle things are just the right size to fit a paella pan. I do the whole thing on the grill and it works fine. Then when you add the shellfish, you just put the lid on.
Casas cookbook was one of my first cookbooks and one of the few to survive the devastating flood when I moved from the East Coast to the West coast way back in '89. its got such great stuff.
re: JoanN
I gave the paella a la valenciana a go tonight. I don't have a paella pan, nor is my my largest skillet oven safe, so I transferred the paella to a broiling pan before placing in the oven. Seemed to work fine, and my wife (who normally doesn't like paella) enjoyed it.
I omitted pork chop, lobster, clams and ham. Somehow, the 20 minute bake + 10 minute tent resulted in overcooked mussels for me. The quality of the chorizo makes a big difference; I used Whole Foods chorizo, which was only so-so. Next time, I'll make an effort to find better sausage. Also, I used Italian arborio rice; does anyone know how different arborio is from valencia rice?
Photos (courtesy of my lovely wife) attached.
Gambas Al Ajillo - Garlic Shrimp (Tapas, p. 6).
This book has a few variations of this classic Spanish dish, so the first one I made was the version from "Rincon de Espana" in NYC. I really liked the addition of sherry in this, and am going to try different recipes to see which is my favorite since it's an easy tapas. For this one, butter and oil are heated in a casserole dish, and then shrimp and sliced garlic is added. The recipe calls for small/medium shrimp, but I only had large. Then add lemon juice, dry sherry, paprika, a cut up chili pepper (I used one chili de arbol; next time would use two), salt and pepper, and chopped parsley (didn't have any so garnished with sliced scallion). I served this with Ensalada Mora from "Cocina", and some garlic bread.
re: Rubee
A friend of ours made a wonderful shrimp dish she learned while living in Spain. It's similar to the recipe above, but with fewer ingredients. It is also verrrrrrry olive oil intensive.
You heat about a cup of olive oil in a large skillet and add whole garlic cloves (lots and lots) and several large bay leaves broken into several pieces. The whole thing sizzles until the garlic cooks through and starts to brown, then salt and lots of cracked pepper, along with raw, cleaned shrimp, are added and cooked until the shrimp are done. The whole mess is poured into a serving bowl (sometimes we just put the skillet on the table) and eaten with lots of baguettes heated in the oven. Then we all go to a Weight Watchers meeting.
re: oakjoan
Holy goodness that sounds fabulous...
re: oakjoan
That sounds like the version I'm more familiar with. Thanks, now I'm hungry again! I'm not sure if I liked the combination of butter (and I love butter) and oil as much in this version, though E loved it.
I wanted to add more chilis but didn't want to change the authenticity of the dish. I'm partial to a Mexican version called Camarones al Mojo de Ajo or Camarones a la Guajillo - shrimp in sizzling olive oil and garlic, but with strips of guajillo peppers and orange rind.
re: Rubee
So on the Gambas al ajillo topic, I have a question that perhaps the Boston boarders might relate to, but the COTM boarders might be able to help with. I would LOVE to recreate the Gambas al ajillo from the restaurant Toro and I am at a loss as to where to start. The description on the menu is just "griddled garlic shrimp." I know there is saffron in the sauce, because I can see it, and last time I was there when I probed the server, all they gave me was "lots of butter." I could eat that sauce with a spoon. Are there any recipes in FaWofS that might approximate?
re: littleneck
Oh, unfortunately, I never ordered that dish at Toro (now I wish I had!). Hopefully some of the other Boston 'hounds will be more helpful!
re: Rubee
Gambas Al Ajillo (Garlic Shrimp), "Rincon de Espana" Version, Pg. 6
This version of garlicky shrimp is perfect for large shrimp and we love everything about it. In fact when I read the recipe I decided to cook a mushroom combo in more or less the same method. I didn't substitute anything, but because we had one pound of large shrimp I increased a few of the other ingredients. Like Rubee I used arbols - 3 of them, 6 cloves of garlic, 2 1/2 T sherry, 1 t paprika, 1/2 t sea salt, 1 t black pepper, 2 T minced parsley. Everything else remained the same. I peeled the shrimp although the recipe does not call for it. A wok was our cooking vessel of choice.
The shrimp was their perfectly pinky briny selves. Crusty bread mopped up the spicy sauce. The mushroom recipe on page 82 was my guideline for a combination of cremini and portobellos. I also served a melange of stir-fried rice and vegetables.
"Fried eggs with garlic and paprika, "F&WofS, "Eggs and egg dishes", page 155
Alas, for two reasons, the first being I cannot stand eggs with any hint of crispy or brown edges, the second being I wanted to keep the oil content low, I simply fried my eggs in a nonstick pan that I'd sprayed with a bit of food release. Then, I proceeded with the recipe as written, except for reducing the olive oil for frying the pimientos and garlic from 2 TBSP to 2 tsp. Turned out to be a lovely, simple dish. The only complaint I have about this recipe is that she has you fry the eggs first and let them sit about 4-6 minutes while frying the pimientos and garlic, so, the eggs were of course, cold, by the time they were served. If I were to do this again, I'd fry the eggs in a pan on a separate burner, while the garlic is having its 2 minute cooling.
I've noticed throughout her recipes that she doesn't have you do things in a logical order, but, rather, in order by ingredient. For instance, the Beef Hash Casserole recipe I tried from Cocina de Mama she has you fry the beef, then boil water for potatoes, cook the potatoes, then pre-heat the oven. So, just a caution, I advice reading through the whole recipe and adapting the order of things for a better flow.
I know the photos aren't that appetizing, sorry, I'm not good at plating (I have a hard enough time just making sure the food tastes good!) but they are attached nevertheless. What you're looking at is strips fried pimientos on the side, and garlic/paprika sauce drizzled over the eggs.
Atun Escabechado - Marinated Tuna (Tapas, p. 24)
I used this tasty tuna salad to stuff Piquillo peppers for a tapas party yesterday (rest of the menu linked below). I didn't have any Spanish tuna, but used a can of high-quality tuna that I got at a local farmer's market. This is flaked, and mixed with vinegar (I used white wine vinegar), minced onion, capers, parsley and s&p. I also drizzled in a little extra virgin olive oil. Simple, but really bright and flavorful. My friend even asked for the recipe.
Tapas report:
Ensalada Catalana, "F&WofS" page 112.
About this salad, Casas writes: "In Southern Spain, where the temperatures in summer often top 100 degrees, a cooling salad such as this one is ideal." This statement is accurate! As we are in the middle of a nasty heat wave, I had no desire to start cooking the roasted chicken dishes I wanted to try. This salad was perfect.
This salad is a Spanish version of Salade Nicoise, but layered. Boiled sliced potatoes, sliced onions and green peppers, olives and chunk tuna are slathered with salad dressing, salt and pepper, then topped with tomatoes and boiled eggs. I used up a jar of pimento stuffed green olives I had left in the fridge, and in the future I would probably use stronger tasting olives. We also used canned tuna packed in water to try to reduce calories, although I used so much dressing for the salad that I probably negated any benefits of the water packed tuna. The dressing is unusual and tasty. She gives a recipe for El Alino salad dressing (page 104), a dressing with cheese and herbs. We used grated Manchego as our cheese. The dressing also has a touch of horseradish, which gives it a gentle piquancy.
After layering the ingredients and sprinkling with dressing, we refridgerated the salad for 2 hours. This nice thing about the delay is it gives time for the dressing to permeate the salad. The herbs and cheese in the dressing have time to amalgamate. As well, the raw onions become much less harsh when marinated in dressing. The salad is light but filling. Very tasty, and worth making again.
re: oakjoan
Thanks Oakjoan! Hmm, I wish I had thought about doing the boiling earlier, it would have been much more pleasant....
Well, the weather has finally become cool enough to make the chicken recipe I have wanted to try. I made two dishes tonight, the Pollo en Pepitoria and a vegetable dish, the Pisto Manchego.
Pollo en Pepitoria (Chicken in Egg, Almond and Sherry Sauce): F&Wof S, page 252, Poultry and Game section: (photo 1)
I have decided that Casas is the Queen of sauces! The sauce for this recipe is yet another winner, easy to make and wonderfully flavourful. You start by browning chicken pieces in olive oil in a large Dutch oven on the stovetop. I used bone-in, skin-on pieces of organic chicken. The chicken skin produced nice brown bits at the bottom of the pan that then add a lot of flavour to the sauce when it deglazes. The pieces of chicken that I got from the butcher were a bit big – Casas clearly writes to use small serving pieces. The pieces we had were so big we had to cook the final stew for an extra 15 minutes at the end to make sure the chicken was fully cooked. The more you brown the chicken, the more flavourful the final sauce, so I waited patiently before flipping the pieces of chicken over. Once the chicken is browned, add julienned pieces of cured ham (I used Presunto, the Portuguese version of Serrano Ham, because that was what we had in the house), chopped onion, minced garlic and parsley. Cook until the onions are tender, then add sherry (I used a combo of Amontillado and Manzanilla), chicken broth, nutmeg, saffron, a bay leaf, salt and pepper. If you are using canned or boxed chicken broth, don't ad too much salt at this stage, because the combo of the cured ham and chicken broth could make the sauce too salty very quickly. Simmer for 10 minutes, then remove chicken and ham and bay leaf.
I then used a food processor to finely grind some blanched almonds. The liquid form the chicken was then slowly added to the almonds to create a smooth sauce. Combine the chicken, ham, bay leaf and sauce in the Dutch oven, cover and cook for 20 minutes in a 350 degree Farenheit oven. As I mentioned before, we had to cook it for an extra 15 minutes because of the size of the chicken pieces. Sprinkle chicken with chopped hard boiled egg, cook 5 minutes more, sprinkle with parsley, and serve. This sauce is absolutely divine! I don't think my picture does this dish justice.
Pisto Manchego (Zucchini, Green Pepper and Tomato Medley): F&WofS, page 94, Vegetables section: ( photo 2)
This dish reminds me of a nice combination of ratatouille and succotash. It is easy to make, and very satisfying. Saute diced bacon until transparent. Add chopped onion and garlic and sauté until onion is soft. Add dice peeled potato and sliced green pepper, cook 10 minutes. Then add chopped tomato, sliced zucchini, parsley, chicken broth, salt and pepper. Cover and cook 20 minutes until vegetables are tender. The bacon really makes this dish, adding a smoky, savoury flavour to the vegetables.
I will make both of these dishes again. However, I would not recommend making them together. Both of these dishes are saucy, and I find the two sauces compete with each other. I would make the chicken dish with a drier vegetable side so that the chicken sauce can really take center stage. The Pisto Manchego would be a great accompaniment for a grilled hunk of meat! Both dishes should be accompanied by good bread to sop up the sauce.
re: The Dairy Queen
We treated the Pisto as a veg side, but with the addition of the bacon and potato, it could very well serve as a main. It is quite hearty. There is some sauce, so some nice crusty bread could round out the meal, maybe a green salad. I recall Casas recommended having some fried egg on the side.
re: moh
I found that link to a similar recipe....but, there's no mention of using ham. Moh, what is the amount of the ham called for in the original recipe?
Also, this version calls for juniper berries. Does the original? TIA!!
re: Gio
Gio, sorry about the delay of response, I've been out of town and away from internet (eek!)
Your recipe is similar in many ways, although the quantities are much larger and some of the ingredients are used in different proportions. In the Casas recipe, she uses 1/4 pound of cured ham in julienned strips, and she doesn't use the juniper berries. Her choice of spices are nutmeg, saffron and bay leaf. The other recipe uses a lot more sherry! and wine, which Casas does not use. Casas only uses 1/4 cup of sherry! (I must admit, I used more than this - more like half a cup. I like sherry...) Still, the process seems similar in the two recipes. I think the addition of the ham would be good, but I am very fond of ham and may be a bit biased.
Huevos con Picadilla de Champiñón (Baked Mushrooms and Eggs)
I served this for a late breakfast Saturday and we really liked it, especially as it is as "incredibly easy and quick to prepare" as she says.
Mushrooms (I used creminis) are quartered, and then quickly cooked over hight heat with olive oil and garlic. Transfer to a baking dish, make wells, and slide in eggs. Sprinkle with s & p and chopped parsley, and bake in the oven at 450 until whites are just set and yolks are soft. She says about 5 minutes, but it took closer to 10 for me. She also says 1/2 lb of mushrooms are enough for 8 eggs, but I found that it was just enough for 4.
Oca con Peras (Baby Goose with Pears), poultry chapter, p274 F&WoS
I'm a sucker for duck, and I couldn't pass up a dish described as "the supreme dish of Catalan cookery". Per Casas' suggestion, I used duck instead of goose, since it's difficult to find a small goose. To save time and money, I decided to make the dish with 3 whole duck legs and 1 breast instead of buying an entire duck. It turned out to be a good decision, since the legs held up much better to the long braise; breast turned out tough and overly gamey. I would recommend making the dish with only duck legs.
The raisin-pine nut-roasted duck juice sauce is amazing, and the combination of flavors (duck, pear, sauce) is truly fantastic. I'm not normally a big fan of Spanish cooking outside of paella, but this recipe has renewed my faith in the cuisine. Rich and complex, full of different flavors and textures (e.g. fruit + meat + nuts + sweet + savory + duck fat = yummy).
I followed the directions pretty closely: started by roasting the duck with garlic, onion, and bay leaf; then deglazed the pan to collect pan juices. Sauted onion, garlic, pine nuts, raisins, parsley, and pears with some broth and brandy (substitution for grappa). I wanted to experiment with pears so I used 2 boscs and 2 d'anjous. In the end, I preferred the crispness of the boscs, and my wife preferred the softer/sweeter d'anjous. Added duck and reserved pan juices and simmered for a while. At the end, caramelized sugar syrup is poured over the pears.
The recipe resulted in a non-crispy skin. Because crispy skin is my favorite part of duck, I put the duck in the oven for 10 minutes. This achieved a nice skin, but resulted in a little bit of overcooked meat (especially the breast). I would recommend a shorter stovetop braise if you want to crisp the skin in the oven. Alternatively, you could move the pan to braise uncovered in the oven after adding the duck and pan juices to the saute. This second approach is similar to a Alice Waters recipe I love for braised ducks with leeks & olives: http://www.epicurious.com/recipes/foo...
I wasn't able to get the sugar syrup to caramelize, so maybe adjusting the proportion of sugar to water would do the trick? Nonetheless, a great dish for my first ever Chowhound post and COTM effort :-) Photo attached.
re: iandoh
Wow. Welcome, and what a great first post. It looks fantastic! I didn't even notice that recipe, so I'm glad you posted about it. I'll have to try it with your suggestion of duck legs.
re: iandoh
Great post indeed! Welcome to Chowhound and to COTM! I love the presentation on the plate with the pear.
re: iandoh
Fabulous photo iandoh! I must say that I love her use of pine nuts.
re: iandoh
Welcome!! What a wonderful first post and recipe report. I've been cooking from Casas' La Cocina De Mama all month so didn't know this recipe existed. Thank you for the Alice Waters recipe link. That's a recipe I'm definitely going to make.
Puff Pastry with Salmon Filling, F&WofS, "Sausages, Pates, and Savory Pies", pg 74
We tried this tonight with canned wild alaskan salmon (the recipes says to use fresh or canned) and phyllo dough (instead of the puff pastry on pg 336), and tomato sauce from a jar (that had artichoke hearts in it--oh well, it's what I had). It was easy and pretty quick about (35-40 minutes), especially with the short-cuts I took. We liked it a lot and I can definitely see this becoming a staple. Just about everything called for in this recipe is a "pantry" item, so, it could be whipped up in a jiff.
I ran out of phyllo dough, so used won ton wrappers for the last several. As you can see from the photos they turned out a bit darker and crispier than I hoped. But, THEY WERE AWESOME. We almost preferred the won tons to the ones with phyllo. They would make great appetizers, maybe with a harissa dip of some kind.
One small warning--they are exceedingly hot right out of the oven. Take care to let them cool a little before serving.
One thing I have really appreciated about the Casas books is that many of her recipes fit into my Weight Watchers Core Plan with only minor modifications. (In this case, this entire recipe is core, except for the points you have to count for the phyllo).
Photo #1--Won ton pastry
Photo #2-Phyllo pastry
re: The Dairy Queen
Yes, I could see wonton wrappers working, they look great, and that would make this very easy to do!
re: The Dairy Queen
Nice! I'm planning on making these this weekend (I've made and froze the tomato sauce on p.218 already). I was going to use store-bought puff pastry, but I like your wonton and phyllo ideas, hmm....
re: The Dairy Queen
Do you think the recipe would work well with smoked salmon/lox? I have a ton of it leftover and have been thinking of other ways to use it up.
re: beetlebug
Hi beetlebug, I just saw this question of yours. I'm so sorry I missed it. It's probably too late for you, anyway, but, no, I don't think this would work well with smoked salmon/lox. I can't explain why, but I just think the texture would be wrong. I wouldn't use anything but canned salmon for this dish...
Rice, bean and greens soup, F&WofS, Soups and Meals in a Pot, page 135
I had some CSA collard greens to use up and I was looking for a dish to prepare for one of our two weekly "vegetarian" nights, so, this seemed perfect (except, I now realize as I type this that I used homemade chicken stock. I think I'm a really bad vegetarian!). I made the recipe exactly as written, except that I used brown pearl rice (instead of white pearl rice) and I did the whole thing in the pressure cooker rather than on the stovetop. Because I used the pressure cooker, I drained off the water I used to cook the beans in order to compensate for the fact that the soup wouldn't reduce in the pressure cooker the way it would on the stove.
I used about a tsp of salt (her recipe didn't specify the amount of salt), which was not enough. We finished each bowl with a couple of pinches of Fleur de Sel, which was just right.
We'd definitely do this soup again.
Trigueros en Vinagrillo (Marinated Asparagus), p. 119
I made this as part of a tapas spread so I would have a vegetable dish, but ended up liking this even more than I thought I would. The vinaigrette has only a few ingredients, but had a really nice balance of flavor. The leftover vinaigrette also made a great dressing for a tossed salad. Cooked asparagus (simmered in water) are marinated for about 4 hours at room temp in extra-virgin olive oil, red wine vinegar, crushed garlic cloves, some of the asparagus water, paprika (I used Spanish smoked), and s& p. These are served at room temperature, and I garnished with chopped parsley and some Spanish smoked salt.
Pollo al ast Glaseado (spit-roasted chicken brushed with honey and cumin), p. 261
I had originally picked this recipe out to try the rotisserie on our new grill, but due to the weather I ended up roasting it in the oven. It was a tasty, simple recipe with a marinade and glaze of vinegar (I used w. wine vinegar), ground cumin, garlic, and honey (I used an AZ orange blossom honey, for locals - McClendon's Select). It made a nice weekday dinner last week served with a tossed salad with sherry vinaigrette, and leftovers made great sandwiches with mayonesa (p. 104) and piquillo peppers.
re: drewb123
Oh, I'm so sorry I didn't see this until now!
For future refernce, here's the recipe for the marinade:
1/4 cup olive oil (I used extra virgin)
1-1/2 tb vinegar (I used wine wine vinegar)
2 tsp ground cumin
2 crushed cloves of garlic (I used three)
2 Tb honey
Marinate the chicken for at least one hour, turning frequently. Roast the chicken, reserving marinade to brush on chicken frequently.
re: drewb123
That sounds good too - care to share your Moroccan marinade recipe?
re: Rubee
here you go. I think I left out some spices b/c I didn't have those on hand. I am trying no to have to follow a recipe word for word thats what my husb. tells me. LOL
Paella a la Valenciana, p. 177
Thanks JoanN and iandoh for your reports on this dish, they were really helpful. If it wasn't for your detailed tips, JoanN, I wouldn't have attempted this dish for the first time for a dinner party of 6 on Saturday. I was so happy with how it came out, and never realized what a great party dish this is since so much can be done ahead.
I made sure the stock had lots of flavor - reducing roasted chicken broth I had in the freezer to make it more intense, and I had a couple of lobster shells in the freezer also so was able to make about 2 cups of a nice lobster stock, which I combined with the chicken stock to make 6 cups. I made no changes to the ingredients. I bought the olive oil, Bomba rice, chorizo, and jamon serrano from LaTienda.com. The jamon was expensive for a boneless piece, so when I saw they had a special of serrano shank end pieces ($9.95), I bought that instead. For the chorizo, I used mini-links, and for the lobster, I used warm-water lobster tails which happened to be on sale at a local store. As suggested, I used one chicken instead of two, and that was more than enough. First the chicken was browned, removed, and then the ham, chorizo, and pork added, followed by onion, scallions, garlic and piquillo peppers. Tips I used were to push the aromatics aside when I cooked the seafood to make it easier to remove from the pan. I also cooked the shrimp first, and then the lobster. Then rice is added, coated with the oil, and then sprinkled with chopped parsley and crumbled bay leaves. At this point I covered the meat, put a lid on the pan and rice mixture, and cleaned up the kitchen.
We started with tapas, sparkling wine, and sangria, and I was able to relax and enjoy myself because I had everything ready to go for the paella. When everyone was hungry, I added the stock with wine, lemon juice, and frozen peas to the rice, and then brought to a boil, stirring for a few minutes. Bury the shrimp and chicken, and add the clams, mussels, and lobster. This is baked uncovered at 325 for 20 minutes, then lightly covered with foil for 10. It was a huge success. I was worried that the seafood might overcook, but it didn't. In fact, I should have listened to JoanN about giving the mussels and clams a head start. Most didn't open completely so I had to remove them and steam them in a pot before adding to the paella. This is definitely something I'll make again and again - impressive presentation, easy to finish with beforehand prep, everyone served themselves, and no need for side dishes which cuts down on work. It served 6 with almost everyone having seconds, and we had plenty leftover for dinner last night.
re: Gio
Oh thanks so much MMRuth and Gio. I was so pleased with how it turned out. It did help me be less intimidated too that none of my guests had had paella before, so no worries about authentic soccarat, etc. It was so easy to finish too - it was nice being able to relax and enjoy plenty of adult beverages and tapas with my guests.
My husband mentioned that although the chicken was good, he loved the seafood and chorizo. Cutting up the chicken and browning it was actually the most time-consuming and messiest (splatter) step, so I might try leaving that out next time.
re: iandoh
Do you have one of those splatter guards? I find it really helps reduce the amount of oil flying around:
I don't have this particular one, but something similar with out the feet things.
re: Rubee
What a terrific report! And I'm so pleased my tips helped a bit. This is one of my all-time favorite party dishes, for all the reasons you mention. And your photos are marvelous.
For dessert, I often make her Flan del Gran Flanero (Caramel Custard). It's another do-ahead recipe that's just perfect with the paella. I highly recommend it for the next time (and from your report, I'm sure there will be a next time).
I've been out of the country for a month and am just beginning to try to get caught up on what's been going on while I was away. This was the best possible welcome back to the Home Cooking Board. Thanks for sharing, Rubee.
Pimientos Fritos (fried peppers), p. 83
Ever since I had my first plate of pimientos de Padrón a couple of years ago, I've been hooked. I'm sure when Casas wrote this book, she never thought that these seasonal green peppers from the village of Padrón in Galicia would be grown here in the US. She suggests substituting with small Italian-style green peppers, but I ordered the pimientos from La Tienda. Simply fry over high heat in some olive oil (I use a cast-iron pan), and sprinkle with salt (I used Spanish smoked sea salt).
They're fun to eat too. They've been referred to as culinary "roulette" because most are sweet, but you never know when there's going to be spicy one - this batch had only a few, about 9-10.
A few years ago in Gourmet magazine (I just checked - 11/99, p 112 - "The Pepper Chase"), Calvin Trillin wrote a wonderful article on these peppers. If you read it, you'll totally understand the addiction and how someone can crave something as simple as fried green peppers. It's a great read
Pimientos de Padron (Latienda is currently running a 2 for 1 special):
re: Rubee
Just thought I'd mention that Pimientos de Padron are currently on sale at LaTienda.com ($9.95):
Chorizo Cafe San Martin (chorizo with wine and pimientos), p. 30
This is one of my favorite recipes, and I've made it twice. It's also one of Casas', and it can be found in the Tapas book too (I reported on that thread earlier). It's very simple and can be prepped ahead. Chorizo is sliced and sauteed. Pour off the oil, deglaze with wine, and then toss with sliced pimiento peppers, minced garlic, and chopped parsley. This is enclosed in tinfoil in an oven-safe pan. I did this the night before, and the day of the paella dinner, I heated it in the oven at 350 for 15 minutes to serve as tapas.
The complete menu for the tapas before the paella dinner was:
Chorizo Cafe San Martin, p 30 (and Tapas, p. 219)
Pimentos de Padron, p. 83
Empanadas de carne (Tapas, p. 121)
Spanish Marcona almonds
Caper berries
Crackers and Spanish cheese sampler from La Tienda: Manchego cheese, Roncal, Murcia al Vino, and Idiazabal
Jamon Serrano
Marinated piquillo peppers - olive oil, garlic, sherry vinegar, fresh herbs
Helado Con Turros "Los Caracoles" (ice cream with Turrón), p. 385
I had planned on making this easy dessert, simply store-bought vanilla ice cream topped with crumbled Jijona turrón, a Spanish candy made with Marcona almonds and honey. There are two types - Jijona, which is soft, and Alicante, which is hard. We were full after dinner, however, and when we got the munchies again at about midnight, everyone asked for the leftover tapas instead ; )
E and I had it the next night. We both decided we liked it even better mixed into the ice cream. Time to break out the ice cream maker.
re: drewb123
Thanks, that is so nice of you. You have an open invitation!
If my husband knew how much I spent on Spanish ingredients from La Tienda this month, he'd have a heart attack ; )
Filete Empanado (Breaded Beefsteak), p. 296
One of E's favorite dishes is breaded cutlets/milanese, etc, so I made this last week for dinner. What made this different from the usual preps was a salt/parsley/garlic paste that was spread on the steak before breading. I spread it on, and then gave the thin slices of beef a light pounding with a meat mallet to make sure that it adheres (she says to hit "with the heel of your hand"). The beef is dipped in egg, and then bread crumbs (I used a mix of dried bread crumbs and panko). Let the meat rest for 20 minutes, and then fry in olive oil. I served it with leftover hash browns, and marinated Piquillo peppers.
Judias Verdes Con Ajo--Garlic Green Beans (page 78)
Proof of two cooking maxims: Simpler is better. And everything is better with butter.
You cook the beans in butter until they begin to brown, cover them and cook until crisp-tender (about 20 minutes), add a smashed garlic clove and salt, toss, and serve. The recipe calls for green beans; I had haricot verts so cut back on the cooking time a bit. I didn't think one smashed garlic clove added at the end of cooking could make much of a difference. I was wrong. Perfect. Loved it. Must remember to make this again.
Baked Stuffed Scallops (page 210)
Mix together chopped scallops, onion, garlic, bread crumbs, parsley, s&p, a tiny bit of clove, olive oil, and white wine. Put into scallop shells, dot with butter, and bake at 350F for 15 to 20 minutes. I baked mine for 17. Seemed about right, even though the tops didn't brown as I had hoped they would.
This was good; very good. But not great. There are too many other scallop preparations I prefer to this one. Might consider doing this again as a first course if the ingredients stars happened to align. Wouldn't otherwise search it out. Even though it is good. Did I mention that it is good?
Argh. Just realized the photos didn't get onto the memory card. Oh well. Looked kinda pretty in the scallop shells. Not a great loss.
re: JoanN
Hi Joan this sounds wonderful! Sorry about your photos, I know how disappointing that can be. Thanks too for posting to this thread, it's long before my time here and sounds like an interesting book. Have you had good experience w it? I don't have it on my shelf (shocking as that may seem!!) ; - )
re: Breadcrumbs
That is rather shocking.
I haven't cooked from it all that much recently so was happy to find another recipe that brought me back to it. It does, however, contain my go-to paella--a recipe I've made at least once a year for decades. And it was my only Spanish book for ages, so it's what I tend to turn to whenever I'm headed in that direction cookingwise. It is a classic, although my brother, who lives in Spain, doesn't think much of it. But then, he's not much of a cook. You should certainly take a look at it.
Pincho Moruno (Miniature Kabobs, Moorish Style) p. 26
This was a surprise hit. I am using this Spanish COTM to determine my favorite renditions of Spanish classics. My husband was a good sport and helped grilled 4 different versions of pincho moruno (F&W of Spain, The New Spanish Table, Moro and Delicioso) and we tasted each to determine which we liked the best. Based on the ingredients my money was on The New Spanish Table or Delicioso.
For this version, 1.5" cubes of pork loin (we made our cubes bigger than the recipe calls for) is marinated overnight in olive oil, thyme (dried), cumin (freshly ground from toasted cumin seeds), pimentón dulce, crushed red pepper, bay leaf, parsley, salt and pepper and simply grilled. I thought this would be the least favorite of the lot, but it was our favorite. The meat was succulent and the seasoning complemented the pork rather than over power it. Definitely a repeat. Moro was our second favorite with a different flair with the addition of fennel seeds. Delicioso was third- probably had the most overtly Moorish flavors and least favorite was the New Spanish Table.
re: BigSal
This is from F&W of Spain? Funny, I've been going through this book (F&W of Spain) right now alongside Roden's Food of Spain and I'm actually tagging more recipes from F&W of Spain than from current COTM FOS. I think the latter is a little more accessible in terms of ingredient availability, which is super helpful to me right now.
re: The Dairy Queen
Yes it is (F&W of Spain- tapas section). It it fun to go back to this old favorite. Penelope's book helped me recreate some of my Spanish food experiences in MN after spending a semester in Spain. Her instructions on how to make a tortilla española are very helpful. It is worth noting that at the time she wrote this, Spanish ingredients were not as readily available as they are now. It is nice to see how this has changed.
re: BigSal
Thanks for doing these side by side comparisons. They are so helpful. I've been looking at the Moro recipe for these, but maybe I'll get ambitious and do a side by side of my own between Casas and C&C; I've always had great luck with Casas' tapas, but have never tried these kebabs.
re: qianning
I did like the Moro version too- I thought the fennel was a surprising (and tasty) addition. Casas's spicing in this is very subdued. If you prefer big flavors, the other versions may be better suited to your palate (just hate to steer you wrong).
re: BigSal
thanks for the additional info...if it ever stops raining here i'll be trying some version(s) of these this month.
re: BigSal
Nice to compare, and to compare four--!
The Foods and Wines of Spain is a wonderful cookbook. But, apart from a few exceptions, like her other books, when dealing with pork, it is almost exclusively loin and tenderloin. You might imagine that pigs are big loins with ears. Where's the rest of the pig?
Arroz a Banda (Seafood –Flavored Rice, Alicante Style) p. 185
Arroz a banda is one of my favorite rice dishes. The rice is infused with the flavors of the sea without chunks of seafood in the rice. The key is a great fish broth. What also makes this version different is that there are finely chopped pieces of fish and shrimp that are mixed into the dish, as opposed to the seafood served on the side of the rice. The rice is punctuated with a garlickly alioli which adds another dimension to the rice. We enjoyed this very much.
Arroz con Pollo (Rice & Chicken) pg. 179
Surprised no-one has ever reviewed this lovely little version of Chicken and Rice. For sure it lacks the party-girl pizzazz of a full-on paella, but with an ingredient's list that includes plenty of saffron and paprika, with a nice first course and a good bottle of wine, it can carry its own for a nice intimate dinner. I've made this many times over the years, and I still like it very well, not least of all because it takes no special shopping, the ingredients are almost always in my freezer/fridge/pantry.
So the recipe; brown chicken pieces (3 thighs each cut in half, for my half batch), remove from the pan. At this point, to keep the dish a little bit less rich, although the recipe doesn't say to, I drain my pan and just add back some of the oil. Add peppers, onions, and garlic (usually I give the onions and peppers a minute or two before adding the oh so easy to burn garlic), fry until tender, add a chopped tomato and cook for about 10 min, then add in the paprika, saffron, rice and stir to coat. Add boiling broth, wine, S&P, and reduce as you would for a paella. Slip in the chicken pieces and cook in the oven for 15 minutes, then rest for 10, and serve.
Garlic Shrimp, "Gambas al Ajillo" pg. 5
My Maine shrimp were perfectly fresh and sweet, so I tried the "original" recipe--sliced garlic, pepper flakes and bay sizzled in olive oil, add shriimp (since it was just us and we like the shells on I left them unpeeled) saute for a bout two minutes. That's it.
Fabulous way to cook these delicate tiny shrimp, if you have any this season, I strongly reccommend this preparation.
We cheated a bit and had them as "dinner" rather than a tapa, so here they are on the plate.
Peas with cured Ham, pg. 79
Ever try a recipe just because you needed to use something up, and it turns out to be the dish that steals the show? Well, that's what happened for us with the simple little pea saute.
Now, to begin with I used snap peas not garden peas because that's what I had in the fridge that needed to be used. they weren't the freshest, but were still OK. As for the ham, it was two slices of slightly dried out prosciutto, hardly the right thing for a Spanish dish but oh my goodness what a nice dish it turned out to be.
Saute chopped onion and carrot in olive oil, add the chopped ham, saute 1 minute, add the peas and some black pepper, cover and cook until the peas are tender. (note-PC says cook 20 minutes. Peas? Twenty minutes? Maybe in 1979 when she wrote this book--today, about 3 minutes was plenty). Even with so so ingredients this was delicious. Can't wait to try it with local peas and Serrano ham when summer finally comes to New England.
re: qianning
Oh, what a delicious-sounding feast you made! All looks fabulous. I may have to pull this book from the library.
Good call on the 20 minute (!!) cooking time, haha.
Now if I could only find lovely fresh shrimp like that around here......
re: qianning
OK Quanning... based on your reviews of these Casas recipes I just ordered my own copy of this book. I have her La Cocina, but these recipes are just too enticing to pass up.
re: Gio
Ooops, sounds like I've turned into an enabler. Anyway, hope you enjoy the book. Casas's "Food & Wines of Spain" and Hazan's "The Classic Italian Cookbook" were two of my first serious cookbooks, and they both still delight me.
A while back I noticed there weren't too many posts on this thread, so when I make something I try to remember to post. Hope you will too!
Chicken with Shrimp in Brandy Sauce, pg. 256
Mr QN thought this was ho-hum, he wasn't charmed by the shrimp in a chicken dish. I, on the other hand, liked it very well. I have a real soft spot for the rich chicken braises in this book, and enjoyed this one as I have so many of the others. Really any chicken dish that includes Spanish brandy is probably something I'll take to, the shrimp just added that much more savoriness for me.
I was making a half recipe and had a few problems with things starting to stick, not sure this would have been a problem with a full recipe, or if I'd used a smaller saute pan.
Watercress and Carrot Salad in Anchovy Dressing, pg 108
I'm still on my Casas kick, and still pleased with the results I'm getting from a book I've owned for 20 yrs, go figure.
This salad and dressing are a cinch, the salad is just cress and julienne carrots, the dressing a amped up vinaigrette w/ anchovy, capers, onion (shallot), sour pickle (cornichons), tomato, and parsley (skipped that-I was out). I was using a fairly tart (8%) sherry vinegar, so I reduced the volume from 3 TBS to 2+ TBS of vinegar, otherwise followed the percentages exactly.
The only other thing to note, this recipe makes way too much dressing for 1 bunch of watercress, I easily have enough left over for two or three more salads, but that's fine, as I think it will go very well on endive, as PC suggests, or on arugula, or any spicy green for that matter.
We had the salad with chicken and rice, a particularly pleasing combination to us.
Traditional Valencian Paella, pg176
Finally got my ducks, um rabbits and snails, in a row and made this with the following adjustments.
a) Fresh Limas don't come in here until late August, and I hate frozen lima beans, so I subbed fresh favas.
b) Forget finding good quality live land snails, so I subbed very nice, but canned, Burgundian helix snails. My first time using this product, and I was very pleased.
c) Romano (i.e. flat) green beans weren't available, so I used fresh local round string beans.
d) Cooked it over charcoal.
All in all, it was very good, and I got better crusting using charcoal than I ever have on the stove; Was it my favorite paella, maybe bot, but ever so glad to have tried it. Somehow forgot to get a picture of the final product, but these will give some idea of the process.
re: qianning
Peas are finally available here. Thanks for the reminder about the pea recipe.
Romesco Sauce I, pg 214 F&WoS
Romesco Sauce, pg. 74 Tapas
My first time ever trying my hand at a romesco sauce, won't be my last because we liked this very well and there are so many variations to try. In fact for this attempt i used two Casas recipes--the proportions and ingredients from one of the F&WoS versions, but roasted my tomato and garlic, as called for in the Tapas version. My chilies were Kashmirs, as Nora's are still on my "to find" list. This recipe makes a very thick dense sauce, and it went wonderfully both with grilled baby leeks, and simply grilled leg of lamb. It was relatively pale, but not quite so pale as it appears in the picture below.
Champinones Salteados, (Sautéd Mushrooms) Pg. 82
We made this recipe with a one pound combination of halved cremini and sliced portobello mushrooms. It's a very simple and quick recipe that creates a tasty side dish for poultry, meat, and seafood. The other ingredients are butter that I augmented with a splash of EVOO, lots of garlic, lots of parsley and a pinch of salt. I omitted the breadcrumbs, but included 1/2 t hot red pepper flakes and 2 T sherry.
Everything is sautéd till mushrooms are browned. G used a wok for this, and the parsley is sprinkled over at the end. What could be easier?
Served with the garlic shrimp on page 6, and left-over steamed-in-chicken-stock brown basmati rice that was mixed together with left-over stir-fried bok choy. Seems like an unlikely combination but the bok choy was minimally seasoned with a bit of light soy sauce and scallions so there was not a pronounced Chinese accent. Everything went together quite well.
Pollo al Vino Tinto, (Chicken in Chorizo and Red Wine Sauce), Pg. 258
Mama mia, What a Sauce. Oh, and the chicken was delicious too. It starts by cutting a whole chicken in 8 pieces, seasoning each piece w/S & P then dusting the pieces in a bit of flour. After browning the chicken in hot oil a sofritto is added comprised of diced onion, garlic, carrot, and chopped chorizo (I used a spicy soy chorizo from TJ's). When the onion has wilted add some brandy and flame. Next in go chopped pimento (from a jar), parsley, bay leaf, thyme, chicken broth, dry red wine. Stir to mix then cover and simmer for about 1 1/2 hours.
When finished the chicken is falling off the bone tender, the vegetables collapsed enough to enhance the winey, viscous sauce. It's an easy recipe with plenty of time to make the secondary dishes, which Ms Casas (may she rest in peace) suggests might be a simple green salad. Because I had a bunch of mixed Swiss chard, I did a quick garlic and oil saute. Of course crusty bread is absolutely necessary for the luscious sauce. Definitely a recipe to repeat.
I'm sorry to have missed this one. Foods and Wines of Spain is one of my most used cookbooks, but as I've been drooling over the posts below, I see there are many recipes I've yet to try!


text:
We invite you to use these Lone Star Struck Facebook covers to express your loyalty to the Dallas Cowboys. Share and spread the word about lonestarstruck.com!
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subset: commoncrawl


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Amore Victoria
Online Reservations
Quaint, cozy, and romantic, with lots of flickering candles and lanterns. French doors open to the Wine Cellar, where hand-built wine bins hold and store almost all of our local and international wines.
Exposed brick, wood floors, lover's cove, floor to ceiling windows, and tons of old world charm and character


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Cuban herbs and citrus juices marinate slow-roasted pork, one of the many traditional Cuban dishes found on the menu at Habana Cuba. The cooks also fry omelets filled with plantains or potatoes, stuff avocados with marinated shrimp, and craft gluten-free items such as rib eye topped with onions. Bartenders complement meals with specialty cocktails, beers from all over the world, and imported coconut sodas made from the liquid that coconuts naturally excrete when placed next to a shipwreck survivor. Feasts unfold on Habana Cuba's dog-friendly outdoor patio or within its two-level restaurant, which hosts private sit-down dinners for up to 70 guests.
The azure-blue sea and palm-tree-lined beach on El Nuevo Frutilandia's rustic painted sign hint at the Caribbean cuisine served inside. A modest menu highlights multiple courses of Cuban and Puerto Rican dishes, including meatless options such as mofongo vegetariano, a classic dish of fried plantains smashed together with olive oil and garlic. Pork is featured throughout the menu, whether roasted and sliced alongside ham and cheese in the Cuban sandwich, or fried as chops with a spritz of lemon and crown of onions.
El Pollo Supremo satisfies all appetites with its eclectic menu of Latin American fare. The bill of fare blends Cuban congri––beans and rice–– fried plantains, and Mexican burritos and tortas with a meal that deliciously unites all climes and cultures: charbroiled chicken, served with tortillas and homemade sauce.
Slow-Cooked Cuban Cuisine | Acclaimed Oxtail | Pitchers of Sangria | Brazilian Influences | Outdoor Patio
A Taste
When to Go: Head here during lunchtime, when the restaurant buzzes with energy and popular dishes, such as the roast pork and shredded beef, are served at a discounted rate.
The Chef: Los Cubanos Restaurant is not only Alcides Calvo's 17th restaurant, but it's also the passion project that pulled him out of retirement. Calvo opened his first eatery in Cuba at the age of 17. When he immigrated to the United States in 1970, he brought his native flavors with him, opening Cuban restaurants in LA and then San Jose.
While You're Waiting
Inside Tip: Although meat is certainly the star at Los Cubanos Restaurant, vegetarian options do exist. The vegetarian tamale, for instance, stuffs steamed veggies and yucca into a corn shell.
While You're in the Neighborhood: After your lunch or dinner, sip a microbrewed pilsner at Los Gatos Brewing Co. (163 W. Santa Clara Street)
Ca?a Cuban Parlor celebrates Cuban heritage with live music, mojitos, and Cuban food made with local produce and meat. Their signature dishes include the Cuban sandwich, as well as flatbreads topped with paprika-dusted chicken and prawns sauteed in garlic-rum sauce. Pairs can share a couple of empanadas to stave off hunger before a hearty entree of slow-roasted pork with yucca-potato mash, Angus steak ropa vieja, or zesty eggplant-garbanzo bean stew. Dinner is served inside a lively, industrial-chic dining room, anchored by a curved white bar where staffers grind real ca?a, or sugarcane, to make glazes, syrups, and tinctures for their rum cocktails.
The best Cuban food in the Bay Area?that's the lofty assessment of El Chevere staffers. And with mouths full of slow-roasted pork, crispy beef, and french-fry-sided Cuban sandwiches, visitors are in no position to disagree. Add some live music on a Saturday, and suddenly a simple night out becomes an evening that's truly ch?vere?the word means cool, or awesome. After the last savory bite of fried plantain or spiced ribs, a guest can finish their meal with a caf? cubano or a glass of red beans.


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Latest update : 2012-05-28
'Men in Black III' - they're back!
The Men in Black are back. Will Smith and Tommy Lee Jones are ready to save the world and the summer box office with Men in Black III. Director Barry Sonnenfeld tells Genie Godula why having a big head is a secret to Hollywood success - and how porn has helped his career!


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WASHINGTON - Virginia is moving ahead with a major new highway project - but it's not in gridlocked Northern Virginia nor another one of the state's heavily traveled corridors.
Virginia will spend $1.4 billion to build a 55 mile long highway between Petersburg and Suffolk. It will run parallel to U.S. Highway 460.
State officials estimate only about 5,000 to 6,000 cars will initially travel the new toll road, and that's triggered complaints from some Virginia members of Congress who say the project doesn't measure up to the monetary investment.
The new highway also comes at a time when Virginia officials are concerned about running out of transportation money by 2017.
The Washington Post reports the road has been a pet project of Virginia's Gov. Bob McDonnel for years, dating back to his days as a state delegate.
Supporters say it's an economic development that could pay off with additional business coming into the Port of Virginia and will be an alternate to Interstate 64.
WTOP's Mark Lewis contributed to this report.
Follow @WTOP on Twitter.
(Copyright 2012 by WTOP. All Rights Reserved.)


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Kenjutsu: Poseidon no ikari || Sword Arts: Wrath of Poseidon
Type: Attack
Rank: A
Range: Short
Chakra: 30
Damage: 60
Description: For this jutsu the user holds two of his swords backward and towards the ground. Then while fighting in short range, the user will jump up into the air to get an height advantage as compared to his opponent. Once the user has the height advantage he then swings both his swords from behind his head in an arc towards the opponent (the motion is like that of an executioner's axe). The arc that the sword follows resemble a gigantic wave of infinite power rising from below to tower menacingly over its opponent ready to strike him down. This move is meant to shatter any defense that the opponent may have made for himself. In case the opponent tries to stop this attack with his weapon, the weapon will be shattered and the opponent will get hit (In case of custom weapons which are not said to be indestructible). While in the case of indestructible weapons, the force of impact will be passed to the hands of the opponent and the surroundings such that the ground on which the opponent stands will become a crater. In case of a loose grip the weapon will fall from the opponents hand.
-Can shatter defenses B rank and below.
-Results in a mild ringing in the users hand which results in loose grip on his swords for the next one turn due to the amount of power put behind this attack.
-Only an indestructible weapon could be used to perform such a move.
-Need to have two swords for this move.
X-Declined-X How do you intend to gather such strength


text: Our Stainless Steel Coffee Scoop has a long handle (6-1/2") to make measuring coffee easy - even if your tall canister is running low. Because it's made of stainless steel, this one tablespoon scoop will not rust or discolor. Use one as a thoughtful tie-on for a gift of a special coffee blend.


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Ivette can only really be described as a classic beauty.
SHE HAS a sweet sort of innocence about her and seems completely unaware of how strikingly beautiful her body really is. Or maybe that is what she wants us to think? Her dark wavy hair falls just barely to her shoulders and her smile is enough to stop a man dead in his tracks gasping for air.
Ivette traveled eight hours to meet with Petter for a photo shoot. It also just happened to be the first time she ever agreed to do a shoot with full nudity. We are certainly glad she made both sacrifices as the results turned out to be nothing short of extraordinary. During the shoot she remained sexy and sensual while never quite loosing that reminiscent quality of a simpler and more innocent age.
It is difficult to take ones eyes away from the overwhelming beauty of Ivette's body and deep down that is probably the way she likes it.
|alex United Kingdom
ivette a natural beauty
|sirstefanofb Australia
Sorry, but this shoot just didn't do it for me.
|Dan from Texas United States
Ivette ..... Ivette is the girl you wished lived next door. She is beautiful, accessable, and just knocks me out!
|ardunbye United Kingdom
Ivette ivory I can't put my finger on it (I'd sure like to)but Ivette for some subliminal reason is greatly appealing. And I'm appealing 'PLEASE SIR, I WANT SOME MORE'.
|Martin Germany
Lets not make this the last photo set!!!
|Jeff United States
Ivette Beautiful portfolio, Ivette is always one of my favorites. Great smile, great body! Hope there is more in the future!
|alex United Kingdom
ivette a very nice set of pictures,ivette is a very naturally beautiful young woman.
|Glen H United States
Ivette LAST SET I hope the title doesnt mean the last set of photos. Iwas just getting to know this little brenette sweet heart.
|Dan from Texas United States
Ivette nude on a chair Thanks for Ivette. I could view her photos all day. She is beautiful & perfect!
|Les France
Ivette really has something special. In the photos where she is standing facing the camera she is simply and uncomplicatedly divine...and at the same time one is drawn to the beauty of her face. Fantastic!
|BETO Guatemala
ivette i am very, very impressed whit this girl. i want see more pics of she.
|tom Ireland
What pert breasts, flowing front and loose labia you have. Wonderful and thanks.
|Rob United States
pics Just enought to wet the pallet but not enought to satisfy. This seems to happen in many of the newer layouts, while the older layouts showed a bit more.
|Jose Portugal
Another tiny-breasted girl... I wish this site had a more balanced approach to female beauty
|Evan United States
Ivette is lovely--I appreciate her natural breasts and fit body. As with other Hegre photos, this model is sexy without being lewd.
|Adam United Kingdom
Cute Very pretty girl with a gorgeous little body. I like the simplicity of this set - it just invites you to enjoy the view.
|Gareth United States
White equalling her innocence?.... This is a wonderful study of Ivette's beauty. Simple and showy.
|Andreas Germany
Does she know how beautyful she is?
|GERBOU France
Nice girl, nice pics , may be a little bit too much SM orientated.
|Johnny Netherlands
Put her with Beautiful girl.. but she would look much better if you put her into a set to pose with a black man. She would look fantastic in a interracial scene..
|Jim United States
Ivette Sweet!
|Dwight Wallace United States
Ivette She is not the most beautiful woman in the world, but she is one like I would marry. Where was she when I was 25?
|alex United Kingdom
ivette beautiful
|Heinrich Ireland
lovely legs and inbetween is beautiful
|Voyeur United States
How did I miss this natural beauty for so long. This is one of the most sexual sets I've seen in a long time - teasing is sometimes nice.
|frank Canada
about Ivete I love her because she is so passionalable,bueatyful,sexy,and intellegent.
|ron o-gear United Kingdom
Ivette I think Ivette is my example of a perfect woman (aged 18). She is beautiful with the perfect body (everypart in exact preportion. If the only way I can be with her is in my dreams, then I will sleep for ever!!
|Dwight Wallace United States
Alter-ego's I have said that if I had the choice of any woman to marry on the internet, it would be Ivette. She also has an alter-ego on another service (Eva). I love her too, and would split my personality for her any time. I just love her, both of her.
|ardunbye United Kingdom
Ivette studio nudes I have sung Ivette's praises long and loud elsewhere but this is to Frank:- DID you know, your word 'PASSIONALABLE' is so unique THAT it has 2 entries on Google Search but NO definition. What does it mean?
|Mark United States
Ivette Love Ivette in studio nudes! It is a beautiful nude figure study. What a great ass! Ivette is so lovely in showing the beauty of a nude woman in a pure form.
|Dwight Wallace United States
Church wedding If I had the choice to pick any woman on the internet to marry me, it would be Ivette. Love that brown eyed girl.
|Chris Canada
Ivette Beautiful! Ivette is a picture of beauty! She is very sexy and I like the way she moves and smiles! She is a perfect 10!


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To commemorate the anniversary of Ruth Ellis's execution, I will be tweeting live at the Litweeter Festival – part of the London Literature Festival at the Southbank Centre – at 2.30 afternoon.
Today is the 55th anniversary of the death of Ruth Ellis, the last woman to be executed in Britain. Ruth's case provoked widespread public outrage – over 50,000 people signed a petition for clemency – and is now considered a pivotal moment in the campaign for the abolition of the death penalty in the UK. In 1965 the Murder (Abolition of the Death Penalty) Act suspended the death penalty for murder for five years, and the Act was made permanent in 1969. There were no subsequent executions for other crimes, although the death penalty was not wholly abolished until the ratification of the 6th Protocol of the European Convention on Human Rights and the bringing into force of section 21(5) of the Human Rights Act in 1998.
Yet as I write these words, another British woman faces imminent execution at the hands of the state, this time in Texas. Linda Carty, a mother and a grandmother who was sentenced to death after a trial riddled with holes and inconsistencies and a series of disastrous failures on the part of her court-appointed defence counsel. Crucially, the Foreign Office was not informed of Linda's case and nationality until after she had been condemned to death. Linda has now exhausted the US appeals process and is thus at the end of her legal tether; only a grant of clemency from the Governor of Texas will save her now and the chances of that are extremely slim.
To commemorate Ruth's execution and draw attention to Linda's plight, I will be participating in the Litweeter Festival – part of the London Literature Festival at the Southbank Centre – tomorrow afternoon. The Festival involves a daily interactive online event, hosted by the likes of Ben Goldacre, Slavoj Zizek and Marcus du Sautoy. Between 2.30pm and 3.30pm I'll be at www.twitter.com/litweeter for an hour of conversation and debate. Please tweet your questions and comments to #LLF10 and I'll be very happy to respond. Linda loves to read, so I'd particularly like to hear your recommendations of books that have helped you during difficult times.


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YNK will be there.
Johnny Weir is definitely going to Worlds and it's not totally official but he said he will likely skate another season! He said he wants to do another Grand Prix of Russia for sure. He claims that he has so many more pieces of music he wants to skate to and program ideas. He stated that as an athlete he is not done yet. He even hinted he may be competing at Sochi as well. :D
That is sad news for Vaughn. Will he come back next season? Does this mean that Kevin Reynolds will be going to Torino? If so that is another great opportunity for him to gain more international experience!
Vaughn is a trooper. Too bad about the injury. He went through 9 pairs of skates this season wow. No wonder he had such a tough season. A plaguing injury like that, what a fighter at Nationals. His short program at Nationals was wow. Electrifying. He deserved his ticket to Olympics.


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Ari Ashe, wtop.com
WASHINGTON - While pedestrian fatalities in the District fell to a record low in 2012, one particular type of turn continues to lead to several serious crashes.
The D.C. Department of Transportation is concerned about drivers who hit pedestrians while turning with a green arrow.
"It's a major issue for us," says DDOT Chief Traffic Engineer James Cheeks. "We look at that very seriously as we re-time our traffic signals."
DDOT's Pedestrian Program Coordinator George Branyan says these accidents comprise about a third of all pedestrian crashes, making it the single biggest group of crashes.
"Sometimes drivers are shooting a gap and they're not thinking about the crosswalk. So when they get a hole, they gun it. It's part of driving in this city, but drivers need to be more aware of pedestrians," Branyan says.
To address the high crash rate, D.C. implemented a few resolutions.
Currently, DDOT uses a "Barnes Dance" at 7th Street and H Street N.W., which allows pedestrians to cross in every direction at the same time while cars on all four sides of the intersection are red. This pattern was applied in 2010.
DDOT is also rolling out "leading pedestrian intervals."
"At a typical intersection, pedestrians start to walk at the same time a certain light turns green," Cheeks explains. "But here, we'll allow a pedestrian to start the walk across the crosswalk, hold the cars, so as he (the driver) makes his turn, he will see the pedestrian in the crosswalk."
Leading pedestrian intervals are already in place at 14th Street and U Street N.W., which had nine crashes involving a cyclist and seven more involving pedestrians between 2010 and March 2012, according to a recent DDOT study.
U Street is in the middle of a year-long improvement project to widen sidewalks, repave the street and upgrade traffic signals. The first phase of the ongoing construction at 14th and U is scheduled to wrap up this spring.
Follow @WTOP on Twitter.
© 2013 WTOP. All Rights Reserved.


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When Ekaterina showed up to shoot with Petter Hegre, it was her first time as a model.
HONESTLY WE cannot figure out why. At 19 years old, she is the epitome of everything we like to look at in a woman. Hair of glittering gold falls just past her perfectly shaped shoulders. Full natural breasts that beckon to be touched and mesmerize the senses.
And let us not forget to mention a smile that can cause any man to loose his mind, drop to his knees, and beg for more. Ekaterina is surprisingly shy and seems unaware of the power she holds over men. If one compliments Ekaterina she will simply avert her gaze and whisper "thank you" as if it was the first time she had ever heard such a thing.
Everything about this woman is one-hundred percent genuine and that's the way we like it.
|Nick France
Ekaterina Good fun!
|chris United States
ekaterina What a beautiful smile,quite something. Show us more please.........
|Sean United States
Ekaterina You are such a tease Petter.
|Larry Japan
More Ekaterina ! This model is really one of your most beautiful. I hope you will have the chance to shoot her again next time you go to Ukraine !
|Matt United States
this gallery--ekaterina This shoot is the best I have ever seen on this site; this model has something that most don't. Her playfulness plays through the camera like no other, I want more ekaterina.
|cyril United Kingdom
Ekaterina - of the twin 'blessed sirens' Yes indeed Petter,you ARE a tease!
|sirstefanofb Australia
Ekaterina has 'value-added' by shaving herself so clean and smooth.
|sirstefanofb Australia
I am aroused in the knowledge that Ekaterina has 'de-nuded' her lower body, since her last shoot, no doubt to enhance the viewing leasure of her worldwide audience....including me!
|Eric United Kingdom
Ekatrina I'm not "normally" a breast man, but these are a treat, with nipples to match. I look forward to Petter getting some Yanna style clos-ups of her genital area now it has been shaved for us to admire. E does seem a little shy in that area!
|russ United States
Ekaterina - The Total Package on Display The amazing boobs actually detract from everything else, she really is perfect in every way. Definitely will have to download 3000px.
|kris Germany
Dear Petter, these series are so natural and of pure, real beauty! I prefer your "Snapshots" to your normal galleries! Great, and Ekaterina is THE angel made for those natural shootings!
|ben United States
EkaterinaBackstageInKiev_036.jpg perfect lighting for her
|salvador rios Mexico
congratulations it´s excelent your gallery and it´s better than i thought
|David Greece
ekaterina backstage Ekaterina is such a beautiful model, and these natural photos without any additional lighting show her perfection. She is my one reason to join up!
|MORTICIAN United States
sexy What a beautiful sexy body I love it nice breast and very nice pink nipples on Ekaterina beautiful lovey breast, I would like to massages her body.
|chris United States
delicious what a sexy young lady.perfectly proportioned and a warm smile.what a combination. would love to meet this sweetheart.
|steve Korea, Republic of
she's perfect she got beautiful face, great breasts, perfect body. I really love her.
|Dan Guerra United States
Ekaterina test shoot in Kiev This was cool feature. Thanks.
|ben United States
EkaterinatestshootinKiev_041806_033.jpg oh boy!!!!
|paul United States
help how do I play these pics as a slide show so I don't have to keep clicking?
|laming United Kingdom
Ekaterina Adorable!
|laming United Kingdom
Ekaterina Still adorable! If ONLY I were 40 years younger!
|russ United States
what an amazing set of boobs! you rock Ekaterina.
|Mark United States
Ekaterina Great, great nudes! This is the essence of a perfect nude study! This is the way you capture the beauty of a woman!
|Heywood United States
Sweet sexy dreams OMFG, she's incredibly sexy!
|michael United States
I have more of a question ...rather than a comment ... in all of your travels of taking pictuers of women... most of them i'm guessing have not given birth to children .... do women who have given birth have bigger nipples than your very beautiful models .... have you ever pondered this though ... i very much like your web... and my guess is you will not respond to my thoughts ... however i hope i may have given you some food for thought ... large nipples are very sensuous ... whish is what i like so mush about your photographs... so what do you think... Mike
|Ron Moede United States
Ekatrina What happened to the stills of her video in Bed?
|brocas United States
would love to see her leaning forward, full breasts dangling down...
|David Greece
Ekaterina blonde beauty Ekaterina is amazing, the best on the site.
|laming United Kingdom
Ekaterina My body speaks but I am dumbfounded
|jimmy United States
Most of the shoots of Katerina focus on her gorgeous breasts, and rightfully so, but this set shows how great her ass is too.
|Heinrick Ireland
Ekaterina, you have an adorable bottom and such a snatching pussy in ruffled waters
|russ United States
Dive in Looks like there is plenty of room in the tub for me! YES.
|Bjørn Norway
Wonderful Ekaterina is one of my favorite models at Hegre-art. At ease with her nudity and confident in her posing. It's almost a religious experience! I enjoy the wide spectre of models you present! Stå på, Petter, Luba, Øyvind! Keep up the good work! Love from Bjørn
|miguel gomez Ecuador
this gallery 8 this model 7
|Eric United Kingdom
Ekaterina Lovely breasts
|russ United States
Ekaterina Nice Boots, Incredible Boobs!
|Mark United States
Ekaterina: Black Boots I usually love only high heel pumps but Ekaterina looks awesome rocking these black boots naked!
|croguennoc France
Ekaterina Super ,adorable !!!!
|stapperr Netherlands
Ekaterina Ekaterina is one of my favorite models. Still better: her breast are PERFECT and absolutely number 1 of all Herge's models. I like studio series like this one! If it was a bit more explicit a would vote a 10 (my 3rd ever)
|ben United States
well not an affectionado of full breasted women but ekaterina's are so nicely formed and fits the rest of her body deliciously... hey nice
|David Greece
An amazing photo-set, Ekaterina is the best for me.
|drum boy United States
Hate to break it to you guys. But the boobs aren't real. Luba=Perfect=Luba Hey drum boy, I hate to break it to you, but I can ensure you they are. Petter Hegre
|drum boy United States
I'll take your word for it. I stand corrected. Her boobs were unbelievably perfect.
|russ United States
Jeans and Boots and BOOBS!
|bluegray United States
shape Ekaterina is certainly one of your loveliest models. She is one of the few with a true waist and shaped hips. Thank you for your excellent photos. Please give us more of her standing so that we may admire her stunning shape.
|william United States
ekatrina: pattern warm, soft, and pleasant to the eye. gorgeous beauty!
|Gary United States
ekaterina What an amazing gal. I find myself reluctant to leave....I think I'm in love!!
|GERBOU France
Nice 'blonde shell'. Pleasant shape, gorgeous girl,wonderful boobs, long legs...
|mike Ireland
easy face, lovely body and what
|laming United Kingdom
Ekaterina I am so glad that others see her as I do--but how could it be otherwise? My hearfelt sympathies are with William and Gary, but she is MINE, I tell you!
|Mark United States
Ekaterina Ekaterina is a godess! She looks perfect without her clothes on!
|Jan Delmard Sweden
Ekaterina Very beautiful model but no "pussyshots" =dissapointment" janbanan
|shane United States
4000px big fan of the crisp and clear 4000px btw...thanks
|luv_yanna United States
She seems to be incapable of keeping her hands off of her breasts. Can't say that I blame her, I imagine they feel as good as they look.
|russ United States
Ekaterina - Incredible Boobs As Petter says in Ekaterina' intro, "Full natural breasts that beckon to be touched and mesmerize the senses." yes you are very right Mr. Hegre. You can almost touch them incredible puppies from here!
|Heywood United States
I want to take her to bed I need a bed session with this girl!
|Eric United Kingdom
Ekaterina What lovely breasts and nipples!! Would long to see more of her pretty vagina!
|joe Ireland
ekaterina lovely eyes,great pose;remarkable tits and such a touchable pussy;why are you forgotten?
|BaX United States
Not shaven How about photographing Ekaterina in all her full unshaven glory. That would be beautiful. Seeing all the shaved women is getting to be more of the same.
|olivier France
Ekaterina is so perfect : I have never seen that. Ekaterina you are the most beautiful woman on Earth.
|Rob United States
Ekaterina is one of the most beautiful women I have ever seen. I absolutely adore this set, especially the close ups showing her dark underarm stubble and incredibly soft and sensual nipples. Extreme womanhood -- Uh oh, I think I'd better go grab a towel!
|alex United Kingdom
ekaterina ekaterina is just so beautiful,what a wonderful body.
|elciel United Kingdom
Ekaterina Apart from wondering if her real name is Sarah Smith, this girl is the tops, and I say 'tops' advisedly! Beautiful, knows it, and has humour and charm.
|SE United States
Great. Too bad it couldn't have been in HDV.
|Dragon India
Ekaterina The Beautiful Be it her image-sets, films or snapshots, there is absolutely nothing which you won't like about her. She is the very essence of beauty. Many, many thanks to Petter and the Hegre Team for presenting her.
|alex United Kingdom
ekaterina ekaterina is a woman of incredible natural beauty,everything about her is just perfect,she is a vision you could not possibly get tired of watching.
|baudolino73 Germany
Very sexy! More photos of this set please!!! The one you published yet is to little! More Ekaterina!
|Curtis Dorman United States
Ekaterina-Red Fantasy Ekaterina is simply one of the most beautiful women in the Hegre line-up! This film goes far to prove thst. It is a lovely and sensual depiction of her beauty and sensuality. Thank You, Petter.
|morne South Africa
awsome amazing body she is lovely i dont usely like blondes but i was plesantly surprised!!!!!
|winston taylor United States
Ekaterina Red Fantasy Not enough superlatives to do her justice.
|Erwin Netherlands
This film is great! Incredible, what a woman, what a body. Te way her hands are caressing her extremely beautiful breasts... I can't resist this woman.
|David United Kingdom
Beautiful, sensuous exploration Thanks for this calming, arousing, sensuous video of a beautiful woman enjoying gently caressing her body. Life can be hectic, but what's the need to rush when Ekaterina takes all the time she needs? Thanks Petter and Ekaterina
|fullstream1 Australia
Couldn't we have some larger higher resolution movies. She is gorgeous.
|Daniel3987 Germany
Fuck! When I see this Video, I wish I could take her and fuck her all night long! Her body is just perfect!
|spunky United Kingdom
beautiful i would love to lick between her butt cheeks
|Eddie Switzerland
Beautiful Film, and beautiful Model with great background music. Too bad the lighting was sometimes not perfect.
|alex United Kingdom
ekaterina no doubt about it ekaterina is a beautiful woman.
|Alan United States
Ekaterina Ekaterina is beautiful BUT the movie you presented in February of her was THE BEST you have ever done. Please include close-ups like that when you have another movie of this beautiful model...SOON!! Thanks, eap
|pmYSih3sCH United States
Ekaterina You should do a shoot where you interview her naked!
|pmYSih3sCH United States
Ekaterina This video was not as good as the last one. you should do an interview with her naked.
|Curtis Dorman United States
Ekaterina-A Day in Her Life Excellent depiction of what goes on in a model's life. This woman is a charmer! I applaud Mr. Hegre for his diligent work in bringing the beauty of this woman to the internet.
|arnie United States
Ekaterina Ekaterina is absolutely beautiful.
|Chuck Goodwin United States
Ekaterina Beautiful woman, harsh lighting
|Daniel3987 Germany
Fucking hot She has very nice, big Tits! When I see these tits, I wish I could hold my dick between them an fuck them until I cum on 'em. She has also an very nice ass and a really beautiful pussy.
|bandots Indonesia
nice body i wanna wife body like you
|seven warlocks United States
Simply Amazing Are you trying to give me a heart attack? Ekaterina is a great model and this has got to be one of the hottest films of all time. What an incredible body, and what an incredible eyeful!
|major United Kingdom
did wait so long to see her, worth it.
|Robert Panama
Beautiful girl She´s such a beautiful girl, i just can´t belive it, she´s almost an angel
|Fourier Alanis United Kingdom
exercise If I do these excercises can i get a body like that, Ekaterina has a enchanting face and a Voluptuous body.
|wow United States
holy shit. that's all i need to say.
|TERRY J. HORNE United States
ekaterina awesome... beautiful lady... best film i've seen....
|dee United States
Ekaterina film Perfect..Everything about her is natural and simply beautiful. Wish she was my exercise instructor !
|Ivo Luxembourg
Ekaterina's clip Ekaterina is georgeous, sensuous and young. I love that girl, she is exceptional.
|alex United Kingdom
ekaterina beautiful just beautiful
|alex United Kingdom
ekaterina fantastic,sexy,beautiful girl
|Curtis Dorman United States
Ekaterina-Blonde in Bed This, by far is definately the HOTTEST Hegre film in the archive. Ekaterina comes as close to describing the term "Goddess" as there can be. She is warm, sensual, and beautiful. Definately my most watched Hegre film by far!
|Mark Grebler United States
Ekaterina - Comforts of Home She's a very beautiful woman. Has a great body from every angle. She is every man's dream!
|al United Kingdom
ekaterina vaginal perfection,ekaterina has a piece of heaven between her legs.


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2013: 1-11 (0-9 Pac-12)
It's hard to accomplish much when you have the worst defense in the FBS, allowing almost 46 points per game. Cal struggled in 2013. Their only win was 37-30 over non-major Portland State. They were flattened by the Pac-12 schedule and non-conference #4 Ohio State and #22 Northwestern. It was statistically the worst season in 99 years of Cal football, meaning there is really no way they can get worse. They did pass the ball very well behind QB Jared Goff (3,488 pass yards, 18 TDs) and all the major players are back on offense. If they can stay in ballgames for longer they can better utilize RB Khalfani Muhammad (6.0 yards/carry). They did send quality TE Richard Rodgers to the NFL in the third round, but otherwise they are getting most of the core of their team back. UCLA, Oregon, Stanford, and BYU are the most notable teams coming to Berkeley this fall.
The University of California Golden Bears are North Division members of the Pac-12 Conference. They operate at recently renovated California Memorial Stadium in Berkeley, which holds just over 62,000 fans. Despite the recent struggles they are by no means an incompetent football program; they made seven straight bowl appearances between 2003 and 2009 and then another in 2011. The Golden Bears have had many famous NFL players throughout the years like Tony Gonzalez, DeSean Jackson, and Aaron Rodgers. Cal has claimed five national titles, 14 conference titles, and has made 21 bowl appearances. They have rivalries with Stanford and UCLA, although Cal will be overmatched by both this season. The Golden Bears look to get back to their winning ways and Gold Coast Tickets does not want you to miss out on the action. Gold Coast Tickets has the best selection for all your college football needs this season!
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text: Should you get a magnetic board or a pushpin board? Get both - plus serious flair - with the Burst Bulletin Board from Umbra®! Two surfaces give you plenty of options for posting photos, notes, calendars and more. In addition, its contemporary design looks just as good in an office as it does in a kitchen or dorm room. Shop all Umbra®.


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Pejorative term for a person perceived to be an anarchist, conspiracy theorist or a member of the Libertarian Party in the United States. These individuals are scorned as they are thought to be rebellious for the sake of contentiousness with merely a nebulous agenda. origin thought to be a parody of Teabagger, a devotee of the TEA Party movement in the U.S.
Some of those Occupy Wall Street protesters are not true liberals, but freakish firebags who are a hindrance to progressive politics.
作者 MarioDL 2013年3月06日
1. A finite amount of narcotics.
"You could smoke a fire bag yeah, of grass yeah."
Juvenile - "Back That Thang Up."
Juvenile - "Back That Thang Up."
作者 Fetus Cumsicle 2006年12月24日


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Danny Green hit 9-of-15 shots and 7-of-9 3-pointers on his way to a career playoff high of 27 points, while reserve Gary Neal hit 6-of-10 shots from downtown to finish with 24 points as the Spurs blitzed the Heat 113-77 in Tuesday's impressive Game 3 win, the third largest Finals margin of victory. Green is now 16-of-23 from beyond the arc in the Finals.
Gerald Green scored 24 points against the Nuggets during a 120-112 win on Wednesday, adding three rebounds, two assists and six 3-pointers in 26 minutes.
Markieff Morris was all over the court against the Nuggets on Wednesday, posting a monster line of 15 points, 10 rebounds, seven assists, four blocks and three steals in 37 minutes.
Timofey Mozgov scored 18 points with 13 boards, three steals, two blocks and one 3-pointer against the Suns on Wednesday.
Manu Ginobili hit 10-of-18 shots, two 3-pointers and 6-of-7 free throws for a season-high 28 points, four rebounds and two assists in Wednesday's win over the Pacers.
Larry Sanders was the 2012-13 version of himself against the Wolves on Wednesday with 15 points, seven rebounds, two assists, one steal, five blocks and four turnovers in 28 minutes.
Donatas Motiejunas scored a career-high 21 points against the Kings on Wednesday with six rebounds, three assists, three steals and one 3-pointer on 10-of-15 from the field.
Isaiah Canaan scored a career-high 24 points against the Kings on Wednesday with six rebounds, four assists, four steals and six 3-pointers in 32 minutes.
DeMarcus Cousins suffered a leg injury against the Rockets on Wednesday and did not miss time, finishing with 29 points, 17 rebounds, six assists, three blocks and seven turnovers in 37 minutes.
Lou Williams may have had a revenge game against the Hawks on Wednesday during a win, making 6-of-11 from the field for 22 points with two assists, three steals and four 3-pointers in 26 minutes.
Jeremy Lamb caught fire in 24 minutes of action vs. the Jazz, scoring 21 points on 7-of-8 shots including three 3-pointers, while adding four boards, two assists, three steals and one block.
LeBron James looked like an MVP in a huge 113-87 win over the Wizards on Wednesday, making 7-of-14 from the field and 14-of-17 from the line for 29 points with 10 rebounds, eight assists, three steals and one 3-pointer in 36 minutes.