text:
Editor's note: Kim Carlson, Culinate's editorial director, monitored her diet over four weeks to be sure she ate five servings of vegetables each day, every day. She reported back on her strategies, successes, and discoveries along the way. The Challenge is finished — long live the Challenge! — but there's plenty of veg-centric content here for you to digest. You too can take the Vegetable Challenge. Begin today!
When it comes to vegetables, are you getting your five a day?
"Sure," you say. "No problem."
I know you say that, because I say it, too.
But are we really eating enough vegetables?
Probably not, according to studies that found a mere 27 percent of U.S. adults eat vegetables three times a day (which I'm taking to mean three servings).
The USDA recommends that most adults eat two-and-a-half cups of veg — or five servings — per day, in part to help decrease our risk of having a stroke or developing colon cancer, diabetes, and a host of other health problems:
Consume a sufficient amount of fruits and vegetables while staying within energy needs. Two cups of fruit and 2½ cups of vegetables per day are recommended for a reference 2,000-calorie intake, with higher or lower amounts depending on the calorie level.
The Centers for Disease Control (via its curiously named website, fruitsandveggiesmatter.gov) encourages a similarly robust diet of vegetables.
And across the Atlantic, the British government concurs. It has enlisted a supermodel named Melinda Messenger to help spread the, uh, message about its 5 a day campaign.
In the private sector, the Harvard School of Public Health (led by Walter Willett) suggests that four-and-a-half cups of fruits and vegetables per day is desirable.
So, OK. It's practically unanimous. We should eat plenty of vegetables for our personal health.
But there's another compelling reason to beef up the veg: Eating more of the green (and yellow and red) stuff may mean eating less meat, which many are saying could affect the health of our planet as a whole.
Rajendra Pachauri, who chairs the United Nations Intergovernmental Panel on Climate Change (which last year shared the Nobel Peace Prize with Al Gore), suggested recently that cutting their meat consumption is the single easiest thing people can do to reduce climate change. The Guardian newspaper reported on the announcement:
"In terms of immediacy of action and the feasibility of bringing about reductions in a short period of time, it clearly is the most attractive opportunity," said Pachauri. "Give up meat for one day [a week] initially, and decrease it from there," said the Indian economist, who is a vegetarian.
The UN panel has found, in Pachauri's words to the BBC, that "direct emissions from meat production account for about 18 percent of the world's total greenhouse-gas emissions."
Eating more vegetables is good for us; eating less meat (and perhaps more vegetables) is good for the planet.
Which is why several of us at Culinate, led by yours truly, have decided that for the next month (until October 15), we're going to dedicate ourselves to the Vegetable Challenge. I'm on a mission to eat two-and-a-half cups of vegetables a day — five servings — every day. (That's 150 servings of vegetables, folks.)
With the harvest in full force, this might be easy. But I'm hoping to build up some strategies and recipes so that in February, when fresh vegetables are more scarce, I won't be caught eating just two or three a day.
Please join the Vegetable Challenge and keep track of your veg count along with others in the Culinate community. And here's an added incentive to join: On October 15, we'll give away three copies each of Culinate columnist Deborah Madison's Local Flavors, Mark Bittman's How to Cook Everything Vegetarian, and Daphne Miller's The Jungle Effect. Join the Challenge and you'll have a chance to win.
Join The Vegetable Challenge
Thanks, everyone, for participating in the Vegetable Challenge with me. I am inspired to head into winter eating more veg than last year; I hope you are too. Since we started the Challenge, the economy's gone cuckoo; vegetables may prove to be the best buys out there.
Watch for a VC reprise in February; we can see how we're all managing with our winter squash and cabbage. Meanwhile, though, here are the prize winners for the Vegetable Challenge giveaways:
A $100 farmers' market gift certificate goes to Christie; books go to Jean, Christine R., Rexy, Diane, Jeanette, Meg K., Nils B., Robin C., Ruth, and Darlene. Congratulations, all; you've been notified by email.
And finally, do as your mother said: Eat your vegetables!
Signing up for a CSA is like getting used to a new pet in the house. Just as the joy of a new puppy gets all mixed up with the dismay of house training and chewed-up possessions, the delight of stellar-tasting produce waxes and wanes with the tasks of procuring and cooking those darn vegetables before they rot.
Thankfully, there are a gazillion recipes to help you figure out how to turn four eggplant and two ears of corn into dinner. Here are several cookbooks I pull off the shelf when looking for vegetable inspiration. Let me know in the comments which book(s) you consider essential when it's time to eat your vegetables.
Alice Waters
Chez Panisse Vegetables
I love this book in its entirety: the illustrations, the recipes, the paper both are printed on, even the solid binding that holds everything together. I cook from this book (and its sibling, Chez Panisse Fruit) all year round, turning to the asparagus section in the spring, finding solace in the fennel recipes come fall when my CSA share overfloweth in fennel, consulting it repeatedly in the winter for variations on cooking leafy greens.
Waters writes in a voice both reverent and informed, providing background on the season, heirlooms and hybrids, how the particular vegetable gets prepared at the restaurant, cooking suggestions, and tasty little relevant tidbits to whet the appetite. This woman knows and loves her subject.
From its pages I have supped on Braised Cabbage; Beets with Blood Orange, Endive, and Walnuts; Sage and Butternut Squash Risotto; and Tomato and Cantal Cheese Galette.
Deborah Madison
Vegetable Soups From Deborah Madison's Kitchen
Vegetarian Cooking for Everyone
One excellent way to work more vegetables into your daily diet lies in making and eating vegetable soup. Deborah Madison's Vegetable Soups is brimming with delicious possibilities that fall into chapters by season, hardiness, and accompaniments (beans, grains, bread). Recipes I've marked to try include Wild Rice Chowder; Roasted Squash, Pear and Ginger Soup; and Broccoli Rabe and White Bean Soup.
As for Vegetarian Cooking for Everyone, it's a cherished reference book in my house, one I turn to again and again when pondering what to make or how to cook a certain vegetable (legume, grain). Hands down, if I only get one book to take to my desert island, this is it. There I'll have time to digest all 742 pages, to finally read up on salsify, grasp the many types of squash and how to cook them, and commit to memory the recipes for Winter Squash Soup with Lemongrass and Coconut Milk, Stir-Fried Roasted Eggplant, Polenta Gratin with Mushrooms and Tomato . . .
Madhur Jaffrey
Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Madhur Jaffrey is a great writer who never fails to make me hungry when I read her books. And, too, her writing is so thorough, I have yet to cook a recipe of hers I haven't liked. The binding of this particular book cracked long ago (I'm always stuffing the pages back in as I turn them), but still, it's a resource I rely on when looking for straightforward and compelling ways to prepare vegetables.
An example of the breadth and depth here are the 22 recipes for green beans — cooked alone, mixed with other vegetables, fried into fritters, and combined with coconut and mustard seeds.
If you like Asian and Middle Eastern cooking, you'll appreciate having such a variety of recipes from so many countries — India, China, the Philippines, Korea, Japan, Indonesia, Thailand, Iran, Syria, Lebanon, etc. — all in one book.
Mollie Katzen
The Vegetable Dishes I Can't Live Without
Artichokes to zucchini, the recipes here are arranged by vegetable alphabetically with Mollie Katzen's signature script and illustrations. In the introduction Katzen defines vegetarian as "pro-vegetable," and throughout the book she illustrates both simple and detailed ways of cooking vegetables: roasting, pickling, stir-frying, braising, sautéing, searing, stuffing, chopping, shaving, mashing, grilling, and marinating. In the back of the book there's information on stocking your pantry and kitchen equipment essential for preparing vegetables, as well as a compendium of ways to up your veggie quota.
On my docket to try: Broccoli Stem Pickles; Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry; Bright Greens on a Bed of Creamy Polenta; and Stir-Fried Eggplant with Ginger-Plum Sauce.
Cynthia Lair
Feeding the Whole Family
Author Cynthia Lair is a wizard at combining whole foods — grains, vegetables, meat — for the full healthy-meal deal. A certified nutrition counselor and teacher, Lair's book focuses on family-friendly meals that just so happen to work a lot of vegetables into the mix: with eggs for breakfast, into sushi rolls, salads and sandwiches for lunch, and soup, stews, and casseroles for supper.
The chapter "Got Color" offers tips on easy methods to cook vegetables, as well as salad and cooked vegetable recipes such as Garlic-Sautéed Greens and Luscious Beet Salad with Toasted Pumpkin Seeds. My favorite recipe from this book is Emerald City Salad.
Mark Bittman
How to Cook Everything Vegetarian
Mark Bittman excels in no-nonsense, plain-talk basics. There's nothing to be afraid of is the subtext of his writing, which in the chapter called "Produce" manifests itself in comprehensive how-to vegetable prep. Think of this as a reference book to consult on preparing and cooking vegetables, complete with illustrations (dicing carrots), graphs (grilling everyday vegetables), and as many recipes as there are days in the year.
The cross-referencing sidebars (which list other recipes in the book) are great resources if you are searching for ways to cook a particular ingredient. I also appreciate the variations that often follow a recipe; Oven-Roasted Fresh Plum Tomatoes, for example, is followed by variations for canned and "everyday" tomatoes. Recipes range from simple (steamed corn on the cob) to more complex (corn pancakes, Thai style), though few are complicated.
I used to follow the same routine for delicata squash that I followed for most winter squash: cut one in half, scrape out the seeds, roast it, then scoop the flesh from the skin and eat it. This technique was a little cumbersome, but because I love the sweet flavor of this winter squash, I went along for years thinking it was fine.
Then I learned a trick from the clever people at Tastebud Farm: Cut the squash lengthwise into quarters, scrape out the seeds, then slice the squash into bite-sized, moon-shaped pieces, about 1/3 inch thick each.
You can roast these in a 425-degree oven for 15 to 20 minutes, turning once (my favorite), or sauté them like zucchini.
When it's well cooked, the delicata skin is easy to eat — and tasty too.
Guest author Alanna Kellogg is the "veggie evangelist" at A Veggie Venture, a food blog about vegetables. For an entire year, Alanna cooked a vegetable in a new way each day, amassing recipes and techniques for cooking vegetables from A to Z. On day one, she roasted cauliflower; today, she has more than 50 recipes for roasted vegetables. Alanna is also the second-generation author of Kitchen Parade, the food column. Welcome, Alanna!
Quick! Name the single technique for cooking vegetables that we can use again and again, the same one for every single vegetable. Hint: It's perfect for fall, as the air turns cool and our bodies begin to crave hearty food to sustain us through the long dark winter.
Give up? You'll never forget again, once you've tried roasting vegetables — whether root vegetables like beets, carrots, sweet potatoes, and parsnips, or others like zucchini, kohlrabi, and winter squashes like butternut and acorn.
Truth is, roasting transforms vegetables. If vegetables were to write a love letter, the page would begin, "Dear Oven: How we love thee. You coax the sweetness from our earthly forms, you transform our color into golden bites of caramel." The technique is dead simple, requiring just vegetables, oil, seasoning, and heat. Still, a few simple tricks will help.
Singles or pairs? Mostly, we roast one vegetable at a time, since it's hard for more than one kind to finish cooking at the same time.
Heat the oven: Roasting temperatures vary. While 200 degrees is perfect for slow-roasting tomatoes, high temperatures like 400, 425, and even 500 degrees are more typical.
Same size: While the oven preheats, prep the vegetables. Wash and trim them first, cutting off stems and tails, removing any blemishes, and removing skins. Then cut them into pieces roughly the same size. The smaller the pieces, the quicker the vegetables will roast; the larger, the longer.
Coat evenly: Toss the cut vegetables with olive oil in a bowl, really getting in there with a spatula or even your hands, making sure the pieces are coated on all sides. Save the über-expensive, extra-virgin oils for salad dressings and drizzles. For roasting, any good-quality oil will do. I allow a tablespoon of oil per pound of vegetables; it's plenty, but sometimes I splurge on a couple of tablespoons. Using more oil will shorten the cooking time.
Seasoning: A vegetable's own natural and unadorned flavor will emerge when seasoned with just salt and pepper. For gentleness, use kosher salt or sea salt; for sharpness, use freshly ground pepper. But experiment with other seasonings, too. Carrot is deepened with thyme, zucchini is brightened by lemon. Dried herbs are fine, preferable even.
No crowding: Arrange the vegetables on a baking sheet, preferably one with a rim, leaving space between the pieces so the oven's heat can weave its way between.
Check and toss: About halfway through the roasting time, give the vegetables a quick toss, redistributing the pieces. After that, check and toss every five minutes or so, until they're done.
Golden done: The vegetables are done when their centers are soft and creamy and their outside edges almost crisp and beginning to caramelize. Allow 30 to 90 minutes, depending on the vegetable and the oven temperature.
Get comfortable with roasting vegetables this fall. Start with a vegetable you already like and find a recipe to eliminate the guesswork for temperature and timing. Soon enough, you'll be writing your own love letter.
Editor's note: It's never too late to join the Vegetable Challenge. Not only is it good for you, it is always in season!
Once upon a time — like, say, around 1975 or so — people who were trying to eat vegetarian meals tended to serve casseroles covered with cheese. But within 15 years or so, the vegetarian attempt had shifted, from smothering everything in a blanket of dairy to that all-purpose dish, the stir-fry.
Now, don't get me wrong; I like cheese, and I like stir-fries. But I can't help but wonder if, like me, people were turned off in droves to "vegetarian cuisine" by sad-sack cheese glops and mushy, watery stir-fries.
Buying fresh, local, organic, etc., produce is one thing; figuring out what to do with it in the kitchen is another. When I look back on my high-school and college days, I recall eating what feels like an endless succession of meals in which under- or overcooked vegetables were consumed with righteous fervor, often accompanied by comments like, "Wow, this is just so good for you!"
True, maybe, but telling ourselves it was healthy didn't necessarily make it taste any better.
Which is why I was so pleased with the meal my husband cooked up the other night. It began, as so many of our summer and fall meals begin, with an inventory of the random offerings of our CSA for the week — in this case, cauliflower, ears of corn, onions, and spinach, among other things. My husband then rummaged around in the indexes of our cookbooks, looking for interesting dishes that used these ingredients. He struck gold with Madhur Jaffrey's World Vegetarian, turning up a recipe for cauliflower cooked with onions and corn and a yogurt condiment/salad mixed with toasted rice and wilted spinach.
He put a pot of rice on to simmer and got to work making the other two dishes — first the spinach, then the cauliflower, because the spinach needed to cool a bit before getting mixed with the yogurt. Forty minutes or so later, when he served it up, I took a forkful of all three — rice, cauliflower, and yogurt stuff — and tasted.
It was good. Really good. I don't even usually like cauliflower, much less mixed with corn, but dabbed with the spicy-spinachy-yogurt dip, it was delicious.
Which reminded me of all those blah veggie meals I had suffered through years before. What was different about this one? Two things, I think: An interesting (and appealing) combination of vegetables and spices, and a careful cooking of the produce so that it wasn't too crunchy or too gluey. Combining flavors and using heat appropriately are both skills that take a good deal of practice to acquire, and if you didn't grow up cooking — a not-infrequent problem among my high-school and college pals — you'll inevitably have a lot of slips before successes.
A cousin of mine recently decided to go vegetarian. She chose a strategy built around flavor instead of health: vegetarian dishes from cuisines that have a long history of tasty vegetarian cooking, such as Indian (my husband's choice for the evening) or Mexican.
This strategy won't guarantee that you actually cook that pot of pinto beans correctly or take the toasting curry spices off the stove soon enough. But it will help you get a better idea of interesting vegetarian flavors that go well together.
Sensing on a cellular level the change in the weather (or maybe it was the economy), I went to the kitchen the other day craving something warm and comforting, but not too rich. It didn't take long to decide on lentils.
I love them simple, with rice, and I love them embellished, with vinegar or sausage. With the Veg Challenge in mind, though, this time I decided on lentils with vegetables.
Last year, Helen Rennie taught us all to make better lentils. I started with Helen's recipe for Basic Lentils, cooking them slowly in a pot, no lid. Separately, I sautéed a chopped onion and some rounds of pale yellow heirloom carrots that look like parsnips but taste like the sweetest, most carroty carrot you can imagine.
I added a cup or two of vegetable broth to the lentils, then tossed in the carrots. Finally, I threw in some chunks of fingerling potatoes that I had cooked a day or two earlier.
If I'd had kale or spinach, I would have sautéed that and thrown it in too, but for a bit of green, I had to content myself with chopped cilantro — which, in the end, wasn't a sacrifice at all.
Everyone in the house loved this lunch. Simple and tasty, it was best kind.
At the back of Susan Allport's science-history book, The Queen of Fats, she gives a list of 11 tips for making sure you get enough omega-3s in your diet.
Most Americans, as Allport points out, get plenty of omega-6s, another essential fatty acid; we snarf them in vegetable oils and, alas, processed foods. It's the omega-3s that we don't down enough of, and we should; they're important for cellular health throughout the body.
You've probably seen articles saying you should eat more fish, which are chock full of omega-3s, especially fatty fish like salmon and mackerel. You might've also seen fresh eggs labeled as containing omega-3s; the chickens that lay the eggs are fed flaxseed-rich diets, and their eggs are higher in omega-3s than conventional eggs.
But what else can you do? Here are Allport's 11 tips — and pay close attention to numero uno:
A few facts: First, water-bottle usage has risen dramatically in this country, from being an industry that barely existed 30 years ago to a $16 billion business today. (I'm not referring to people packing their own water in Siggs or Nalgenes, but to the prepackaged H2O.)
Second, obesity has risen dramatically in the United States; this awesome animation shows state-by-state numbers of obese adults rising over the last 22 years.
Meanwhile, advice to drink plenty of water has been touted as a way to lose weight.
Which brings us back to the first two facts: If Americans are drinking so much water, why do we still weigh too much?
The journal Nutrition published a study this month that shows people who eat food with a high water content have lower BMIs than people whose fluid intake is mostly from liquids (maybe from such sources as disposable water bottles).
Foods that have high water content? Watermelon, certainly, but most other fruits and vegetables too; grains, pasta, and legumes are also good sources of water.
Which is all a long way of saying that if you want to lose a few pounds, the Vegetable Challenge may be just where you want to be.
Have you found that eating foods with a high water content has helped you lose weight?
One way to work more vegetables into your daily diet is to turn them into vegetable purées. Unfortunately, the word "vegetable" coupled with the word "purée" conjures up images of baby food, which does little to perk up my appetite.
What's in a name? Everything. Call those pulverized vegetables something else — pesto, dip or spread, cream of anything soup, baba ganoush — and I'll try it.
A bonanza of eggplant from my CSA this week prompted me to make baba ganoush. First I pricked four eggplants with a fork, then roasted them at 425 degrees for about 30 minutes until they were soft and squishy. Once they cooled, I pulled the flesh from the skins and puréed it in a blender with a few garlic cloves, a heaping soup-spoonful of tahini (a purée of roasted sesame seeds), a glug of olive oil, plenty of salt, and the fresh juice of three lemons.
It's not pretty, but it's delicious. No, it doesn't really compare to the exquisitely smoky baba ganoush served at Ya Hala, my neighborhood Middle Eastern restaurant, but it's a fine-tasting dip in and of itself.
And boy, does it satisfy the goal of eating enough vegetables in a day, or even in a single meal, such as the lunch I made of homemade baba ganoush and a heaping plate of cut-up veggies (carrots, fennel, peppers, cukes).
It's also good on a sandwich with grilled chicken and sautéed greens. After school, it makes a great snack with whole-grain pita chips.
The other purée I've been enjoying is the pesto I made a couple of weeks ago. Though I followed a pretty typical recipe — basil, toasted pine nuts, garlic, and olive oil — at the suggestion of a friend, I decided to add spinach to the mix. I made a huge batch for the freezer (I always add freshly grated Parmesan to the pesto once it's thawed), but have already dipped into our winter allotment.
Honestly, I can't taste the spinach, though it does make the pesto a brighter green. I wasn't trying to be sneaky by adding spinach; I just wanted to up the vegetable quotient for those nights when dinner consists of a bowl of pasta and pesto.
As for the question of sneaking in vegetables (particularly when it comes to kids), I like how Mark Bittman addresses the topic in his video on how to make what he calls "vegetable spreads."
In taking The Vegetable Challenge, I've noticed something interesting: As long as I really concentrate on the challenge when planning my meals, meeting the challenge requirements is no problem, and very rewarding.
But if my attention lapses, and I let meals come to me a little more randomly, it can be hard to get in enough vegetables. (Witness this last Saturday, when I filled up on too much pasta and came up short for my daily veg allotment.)
This single-minded focus on vegetables, of course, is the method behind the madness of the challenge, which encourages us to fixate on vegetables in the hope that we'll carry many of these habits forward into our everyday meal plans. I sense the impact of this, at least with respect to the recent The Whole-Grain Challenge, which continues to have a strong influence on my daily eating.
Yesterday was a banner day for the vegetables. At breakfast I succumbed to oat groats with peaches (spoils of the aforementioned The Whole-Grain Challenge), but lunch shook out the rugs with homemade sandwiches of generous portions of tomato, cucumber, avocado, and a small amount of turkey.
Dinner was an absolute ode to vegetables, the bounty of a trip to the farmers' market over the weekend: shell beans cooked with onions and garlic, braised baby artichokes, heirloom carrots, dandelion greens sautéed with bacon, some exotic (and edible) mushrooms sautéed in olive oil and dressed with lemon juice, and a small amount of pasta on the side.
Something I've noticed about my most successful vegetable days is that meals are focused on the vegetables themselves, with just enough starch and/or meat protein to add filling and flavor. That miniscule slice of turkey in my sandwich at lunch and those small chunks of bacon in the dandelion greens at dinner, while pointedly less meaty than a Quarter Pounder, were sufficient to add the flavor my carnivore's brain expects, while keeping the meal centered where the health experts say it belongs: on the vegetables.
How'd I do?
|Vegetable score card
|Sandwich veg
|1 cup
|Shell beans
|1 cup
|¾ cup
|1 cup
|Dandelion greens
|¾ cup
|4½ cups
One commenter asked a question a while back that I could relate to: "Any suggestions on measuring 'servings' without having to put everything I eat into a measuring cup?"
I've seen all kinds of advice on this subject, from "a handful" (of broken cauliflowerettes or sliced zucchini) to a "medium-sized" fill-in-the-blank (carrot, lemon cucumber, russet potato, avocado, etc.), to a "soup-bowl full" (for salad greens).
The BBC published a set of guidelines for serving size. And the USDA has a good visual guide — click on the blue bar labeled "View Vegetables Food Gallery" — although it's limited in scope.
What surprises me in these guidelines is how small the portions seem to be, at least for such things as corn and broccoli and (on the BBC) "mushy peas." Did you know that just two slices of red onion qualifies as a serving? However, a few items seem rather hard to fathom. An entire sweet potato, for example, is daunting; half seems like a generous portion to me.
And the serving question is complicated by things like Roasted Vegetable Lasagna, a delicious portion of which I had the other day for lunch. How many veggies are there in that? Given the fact that the whole thing could fill a cup — noodles and all — I'm guessing the vegetable portion was about half a cup, or one serving. But what variety! Snow peas, zucchini, asparagus, broccoli, and of course tomatoes. Maybe, based on sheer scope, that should count as two servings?
Too bad we can't wear a vegetable pedometer that could gauge for us whether we're eating our daily fill. Instead, we have to rely on our estimating abilities — and our appetites.
Both of which — for me anyway — are less than perfect.
So my May-October CSA is in full harvest mode; when I go to the weekly pickup, I need to bring two big cloth shopping bags and several plastic bags (for, you know, the loose stuff, like salad mix and herbs). I practically have to waddle back to my car with it all.
With only two people in my household, we really have to work to get through a week's share of vegetables. Fortunately, our three chickens are happy to eat the wilting leftovers when Thursday rolls around again and we still haven't finished off all the lettuce or cilantro. The cat, alas, is worthless in the veg department.
Last week's pickup, for example, included the following:
Because everything is local and seasonal, the vegetables don't change drastically from week to week; we've had lettuce for many a week now, while the heirloom tomatoes were new last week. So, while we have a few standby recipes we trot out again and again — Cilantro-Pecan Pesto, Tomato-Basil Bruschetta, baba ganouj, and plenty of fresh salads — the latest round of produce often has us scratching our heads, trying to come up with new flavors for familiar foods.
We love green beans served in a simple salad, for example: stemmed, sliced, blanched, and dressed with a homemade vinaigrette and chopped parsley or dill. But after three rounds of this, you kind of want something else. So on Friday night, I threw the beans into a wok, thinking I might dry-fry them Chinese style, with garlic and chiles.
But, rooting around in the fridge, I turned up some yogurt, which made me think, Nah, I'll make an impromptu curry instead. Green onions, tomatoes, and garlic from the CSA got sautéed in curry spices first while the beans blanched, then everything got whisked together and the yogurt added as the dish was cooling. Served over fresh basmati rice, it was fast, tasty, and filling.
Saturday night we took a house guest out to eat, so the crowded fridge stayed crowded. But Sunday? Sunday was BLT day, a sandwich we'd been holding out for until we got some truly excellent heirloom tomatoes.
I could rest on my spicy laurels. But an evening of BLTs only knocked off a few lettuce leaves and one enormous tomato. And we only have a few days to go before the next pickup looms, and our fridge is still crammed with beets, kohlrabi, lettuce, squash, cucumbers, and onions. Yikes.
Let's define "vegetables." That may sound, um, fruitless — after all, who doesn't know a vegetable when she sees one? But there can be confusion.
I posed the "what is a vegetable?" question to the folks at the Produce for Better Health Foundation — a nonprofit whose sole purpose, according to their website, is "to motivate people to eat more fruits and vegetables to improve public health." PBH's Jeanette Sukhu told me they get this question all the time. Here's her response:
We accept the botanical definition that fruits have seeds, which means that technically, tomatoes, cucumbers, and eggplant are fruits.
We also accept the ruling of the Supreme Court from 1883 (which is posted on our website in the frequently asked questions).
That ruling acknowledged that tomatoes, as well as cucumbers, squashes, beans, and peas, are "fruits of the vine." However, in the common language of the people, they are vegetables because "they are usually served at dinner in, with, or after the soup, fish, or meats which constitute the principal part of the" meal, and they are not generally consumed as dessert, like fruits.
So to answer your question, we count potatoes and beans as vegetables, but do not count tofu because while it is made from vegetables, it is not itself a vegetable.
I found the Produce for Better Health Foundation via the Centers for Disease Control's fruitsandveggiesmatter.gov; the agency is apparently partnering with the nonprofit to get the word out about the connection between vegetables and good health.
But if you go to another governmental agency, the USDA, and look for guidance, you get this, which is rather oblique:
Any vegetable or 100 percent vegetable juice counts as a member of the vegetable group. Vegetables may be raw or cooked; fresh, frozen, canned, or dried/dehydrated; and may be whole, cut up, or mashed.
Fortunately, the USDA also offers a list of what it considers to be vegetables, by category:
Dark green vegetables
Orange vegetables
Dry beans and peas
Starchy vegetables
Other vegetables
Tofu and potatoes are on the USDA list, which is good news for me. I like black beans, tofu, and, once in a while, potatoes, and find it handy to include them in my daily count.
Still, I decided to check one more source: the British government's 5 A Day site. Here's where it really got interesting. According to the Brits:
One portion of vegetables is, for example, 3 heaped tablespoonfuls of cooked carrots or peas or sweetcorn, or 1 cereal bowl of mixed salad. Beans and other pulse vegetables, such as kidney beans, lentils and chick peas, only count once a day, however much you eat. Potatoes don't count towards the 5 A Day target because they are a "starchy" food. [Italics mine.]
So beans and tofu are OK once a day, but potatoes are out. Unless I'm in a pinch one day, and then I can use the USDA list and bake a potato. Relativism rules in this challenge.
And you get to decide on your own what you'll do.
Tomorrow, we'll get down to business and define exactly what we mean by "vegetables" here at the Vegetable Challenge. But today, let me direct your attention to several links that might be useful to all you Challengers out there:
Meanwhile, here at Culinate, food editor Carrie Floyd dishes on eight ways she's eating fresh tomatoes right now, including Pasta with Fresh Tomatoes and Herbs.
In an effort to help inform your shopping decisions, our staff put together a visually oriented list of 20 readily available produce items — fruits and vegetables — that contain the most pesticide residues, along with 20 items that contain the least.
And, in case you missed it, last month Kelly Myers penned an ode to zucchini — good reading for anyone who's still plucking zucchini from the vine (or the market booth).
Finally, food for thought: Dinner Guest blogger Harriet Fasenfest walks us through a three-part look at her garden, ending with her belief that "the only true sign of our economic health is our soil."
On my second day of the Vegetable Challenge, I should have been able to bring a bit more forethought to the table, but success ended up hanging on fate and leftovers.
Breakfast I whiffed once again, though I'm looking forward to trying soon some of the ideas suggested by all of you. For lunch, I went with the bounty of the season, pulling together a cheese-and-tomato sandwich, with carrots on the side. Very satisfying.
Racing out of the office toward home and dinner as my wife rushed to an engagement, I wondered how I was going to pull off a dinner that the kids would eat and that would satisfy my vegetable goal — while still making it to the Apple Store at 7:20 for a Genius Bar appointment to fix a broken machine.
Fortunately, fate triumphed over panic as office-mate Mark handed me a bag of homegrown peppers, and inspiration soon joined the party: I'd stuff those suckers. My luck held as the refrigerator yielded sufficient leftovers to make the stuffing, a key ingredient of which I decided should be oat groats — a discovery from the last challenge.
I lit the grill, then carefully cut the tops off the peppers and scraped out the seeds. In a bit of olive oil, I heated a cup and a half of leftover cooked oat groats (one could substitute rice or breadcrumbs), and added a similar amount of diced mozzarella, along with red-pepper flakes, chopped fresh basil, and salt. I stirred it over the heat until it bound together in a hot runny mass.
Then it was just a matter of stuffing the mixture into the peppers, reinserting their tops, and putting them onto the grill until they were adequately cooked, 20 to 30 minutes.
One caution: If you're going to try this, don't fill the peppers completely, as the expanding stuffing will push the tops out.
The stuffed peppers, along with a butter lettuce and avocado salad, made a satisfying dinner that even my girls gobbled up. Score one for Dad. Do I get bonus points for incorporating bits of two challenges?
|The vegetable scorecard
|¾ cup
|¾ cup
|1½ cups
|Green salad
|1½ cups
|4½ cups
Q: Anybody have other interesting variations on how to stuff peppers?
I agree with what James wrote earlier: I'm not really keen on the idea of vegetables for breakfast. I'm never very hungry in the morning anyways, and what I do eat tends to be lightly sweet: oatmeal, yogurt and granola, or toast with peanut butter and honey. This usually takes care of at least a serving or two of fruit, as I like my oatmeal with grated apple or chopped dried fruit and my granola or toast with sliced fresh fruit. But it also narrows the vegetable field down to lunch and dinner.
I have tried Cindy Burke's breakfast salad, which I found delicious — for dinner. My husband, on the other hand, is always up for a mighty meal in the morning; he's been known to make himself an entire frittata dotted with cheese and vegetables for breakfast, or even a meaty banh mi sandwich — crammed with pickles, cilantro, scallions, and chiles — topped, in order to justify it as "breakfast," with a fried egg. I can only admire the fortitude of his digestive system.
Late summer, of course, is the easiest time of the year to eat lots of vegetables. We've been eating homemade pizza topped with tomatoes and basil from the garden, and cucumber-tomato gazpacho, and caponata, and green beans as a salad instead of a side dish. Lunch yesterday was grilled squash and roasted potatoes, both from our CSA; dinner was enchiladas with pinto beans, cheese, and grilled zucchini.
What we've been eating less of, of course, are all those dark leafy greens the science types say are so good for us: kale, spinach, collards, and the like. Frankly, I'm waiting for winter for those; they'll taste sweeter anyways, and I won't be able to overdose on tomatoes and cucumbers then. Every plant to its season.
In How to Cook a Wolf, M. F. K. Fisher wrote:
One of the stupidest things in an earnest but stupid school of culinary thought is that each of the three daily meals should be "balanced." In the first place, not all people need or want three meals each day. Many of them feel better with two, or one and one-half, or five. Next, and most important perhaps, "balance" is something that depends entirely on the individual.
In other words, don't bother trying to cram fruit, veg, protein, and starch into every meal of the day; you'll just feel stressed about "balance," not to mention overfed and bored. As Fisher concludes:
Try this simple plan: Balance the day, not each meal in the day. Try it. It is easy, and simple, and fun, and — perhaps most important — people like it.
So the fact that I like fruit in the morning and vegetables later in the day, and a bit of protein here and there, is perfectly OK in the Fisher handbook. In fact, she goes on to say, your daily diet could be nothing more than toast and coffee for breakfast, soup or salad for lunch, and a cheese soufflé or rare steak with fresh vegetables for dinner. Sounds pretty good to me.
And should I worry about the fact that eating seasonally means too many tomatoes in September and too many mounds of kale in February? Only if Fisher's principle of stretching your "balanced" diet out over the course of a day doesn't work when applied to an entire year.
OK, so I'm going to be taking this challenge, hoping to find my way to more vegetables. My intent is to blog each day, or nearly each day, about my experiences with the challenge: what I ate, what I found challenging, what I learned.
It's not that the last several years of working on Culinate have been without vegetables. In fact, there have been lots of them, and I've learned to prepare them in (some) new ways. But this challenge brings us up against the cold facts: Did I get five helpings of vegetables? Did I get at least two-and-a-half cups of vegetables?
While I've been eating vegetables for years, I do wonder how I'll measure up against such cold judgment. I guess we'll see.
My first day on the challenge started out with an absolute dearth of vegetables: French toast for breakfast was a real treat, but there was not a vegetable to be found on the menu. I'm guessing breakfast is going to be a good place to get in that additional couple of cups of fruit, but I am very interested to see where I can fit vegetables into my breakfast regimen. Breakfast salads? Ack. I'm not sure I'm ready. Please let me know if you've got ideas.
In a single paragraph I've skated past the demands of breakfast, and I'm now gliding in to lunch, another vegetable-challenged time. Wider awake, I face the challenge . . . and take the easy way out: a bento box with chicken, rice, and precious little veg to be found. Fortunately my bento guy is not just about protein and carbs; he puts some pickled cucumbers and carrots into the box. They're my first vegetables of the day, if only perhaps a quarter-cup. A small victory, but hardly inspiring, nor likely to get me to the two-and-a-half-cup finish line.
Thinking quickly (and in need of a walk to relieve the stress of the morning), I trek to our local grocery store and purchase some lovely, local carrots. I eat two, congratulating myself on an additional cup of veg matter. Not bad: exercise, stress relief, and vegetables in a single 10-minute outing!
I'm interested to see how (and if) the Vegetable Challenge helps me to replace meat products with non-meat products. I'm not a vegetarian by any means, and I do like meat, but I can go for a number of meals before the need for animal protein calls to me. One of my goals in the challenge is to increase the proportion of vegetables in my diet, while reducing that of meat — a ratio that is probably not only healthier but certainly better for the Earth (that place we call home).
So dinner comes along, probably my last chance to get in that last cup of vegetables. Ah, glorious dinner, time of vegetables, especially in the summer and fall. Dinner is a zingy appetizer of Pimientos de Padrón peppers (absolute heaven on Earth: I promise a recipe soon), followed by a sauté of squash, sweet peppers, and leeks; a Caprese salad with tomato, basil, and mozzarella; and some grilled tuna. I think I've made it. Dessert, anyone?
|The vegetable scorecard
|Pickled vegetables
|¼ cup
|1 cup
|Pimientos de Padrón
|½ cup
|Squash medley
|1 cup
|Caprese salad
|¾ cup
|3½ cups
|Karin Cauley
|Katie Katz
|Kelley H
|Ai Lu
|Kim Carlson
|Amanda K
|Amy Jo
|amy tate
|Amy v
|Anne Merrill
|Annette Moore
|Lisa K
|Lisa London
|Maclovia Quintana
|Asta Schuette
|Marilyn W
|Marilynn Stenoien
|Mark D.
|Meg K.
|Bridget B.
|Megan S
|Callie K
|carli pierce
|Michael D
|Carol Joyce
|Caroline Cummins
|Carrie Floyd
|Michelle Garnier Winkler
|Christine R
|Colleen R. Gray
|Myra Siegel
|Nadine Fiedler
|Cynthia Rosen
|D Landon
|Nils benson
|Dana Jeffries
|Nina Faye
|nina yu
|Diane Lassen, RN, HHC
|Diane R
|Rhonda Mayner
|Elizabeth Vongvisith
|Rita Carey
|Robyn Clark
|Robyn Thibado
|Erika (Sweet Pea)
|Sandy N.
|Greg Turner
|sarah gilbert
|Gretchan Jackson
|sasha kaplan
|Gretchan Jackson
|Helen PATRICIA Oates
|sherane prish
|sherry ricci
|Home Grown
|Spencer Mathews
|Stacey Holder
|James Berry
|jane yates
|sue dohm
|Jean Feingold
|Susan Chapo
|Susan H
|Susan K.
|Jeannie Z.
|Jennifer D
|Jessica Hammond-Brouwer
|Jessica O.
|Jill Blevins
|Jill Weidner
|Jim Wiesner
|John Connors
|Joy Venters
|judy boucher
|Julie S
Well this IS the easiest time of year for this challenge. The farmers
markets are bursting out with the best most bountiful produce. I only wish we could have these choices locally year round but of course we can't. And I love green veggie salad with eggs for breakfast. Or sometimes I just do a veggie hash, and then break an egg on top or poach one and put it on top of the hash.
The way I find best to get myself to eat veg is to grow my own. When you have put the effort in to nurture them from seeds you are going to eat it regardless. I have been growing my own potatoes, courgettes, aubergine, peppers, chilli, lettuce, rocket, spinach, tomotoes and squashes for years and it is the nly way I can truly enjoy veg, it is also a great way to get the kids involved.
The Vegetable Challenge
|Join us as we dedicate ourselves to five a day, every day, for a whole month. That's 150 servings of vegetables, folks.
First Person
The secret sharer
A father's legacy
The Culinate Interview
Mollie Katzen
The vegetarian-cooking pioneer
Down South
Barbecue, tamales, cocktails, and more
Local Flavors
A winter romesco sauce
Good on everything


text:
Results tagged ' Tyler Colvin '
How Angels' 'Big 3′ stacks up in 2013 …
I wrote recently about the Angels' own prestigious "Big Three" of Mike Trout, Albert Pujols and Josh Hamilton — how they could potentially hold up historically and in this era.
But how do they hold up in 2013? There's little debate that the Angels now have the most talented and celebrated lineup trio in baseball, giving them arguably the game's most potent offense. But I was a little stunned that their 2012 stats didn't show it.
In fact, when combining each of their OPS from 2012, the Angels' trio ranked third, behind those of the Tigers and Reds. Below is the top 15, based on combined OPS of the top three current players in each lineup (minimum is 400 plate appearances) …
- Tigers (Miguel Cabrera, Prince Fielder, Austin Jackson): 2.795
- Reds (Joey Votto, Ryan Ludwick, Jay Bruce): 2.759
- Angels (Trout, Pujols, Hamilton): 2.752
- Brewers (Ryan Braun, Aramis Ramirez, Corey Hart): 2.729
- Red Sox (David Ortiz, Dustin Pedroia, Mike Napoli*): 2.635
- Blue Jays (Edwin Encarnacion, Jose Reyes, Melky Cabrera): 2.627
- Cardinals (Matt Holliday, Allen Craig, Yadier Molina): 2.627
- Rangers (Adrian Beltre, David Murphy, A.J. Pierzynski): 2.607
- Rockies (Carlos Gonzalez, Dexter Fowler, Tyler Colvin): 2.602
- Pirates (Andrew McCutchen, Garrett Jones, Pedro Alvarez): 2.569
- D-backs (Aaron Hill, Paul Goldschmidt, Jason Kubel): 2.565
- Yankees (Robinson Cano, Curtis Granderson, Mark Teixeira): 2.547
- Twins (Josh Willingham, Joe Mauer, Ryan Doumit): 2.532
- Giants (Buster Posey, Pablo Sandoval, Brandon Belt): 2.527
- Dodgers (Matt Kemp, Andre Ethier, Adrian Gonzalez): 2.524
* Napoli's deal still hasn't been finalized.
** A special thanks to all of you for making this blog the 10th-most popular among MLB.com beat writers in 2012. You're the whipped cream on my sundae.
– Alden
Game 24: Rockies-Angels …
Rockies (12-10-1)
Marco Scutaro, SS
Dexter Fowler, CF
Carlos Gonzalez, LF
Jason Giambi, DH
Michael Cuddyer, 1B
Jordan Pacheco, 3B
Wilin Rosario, C
Tyler Colvin, RF
Brandon Wood, 2B
SP: LH Drew Pomeranz
Angels (14-8-1)
Erick Aybar, SS
Howie Kendrick, 2B
Albert Pujols, 1B
Torii Hunter, RF
Vernon Wells, CF
Kendrys Morales, DH
Bobby Abreu, LF
Alberto Callaspo, 3B
Chris Iannetta, C
SP: RH Garrett Richards
Others pitching: Hisanori Takahashi, Jordan Walden. … Jerome Williams will make spring debut in AAA game at the Athletics' facility in Phoenix. … There will also be a Minor League intrasquad game later tonight at Tempe Diablo.
Some notes from this morning …
- Mike Trout (shoulder tendinitis) was cleared by doctors to start throwing again. He lightly tossed this morning and will DH in a Minor League game, but is 10 days to two weeks away from playing the outfield.
- Bobby Cassevah (slight labrum tear) will throw a 30-minute bullpen session today and hopes to get in a sim game later in the week. He's still hoping to avoid a DL stint to start the year.
- Michael Kohn, who had thrown five scoreless innings so far this spring, has some tenderness in his forearm and will be shut down for a couple of days.
- Monday was Brad Mills' day to throw, but he was pushed back a day, just for scheduling purposes. He'll start against the Giants in Scottsdale, with Jered Weaver pitching in a Minor League game.
Some links from Sunday …
- Wells ready to live up to high expectations
- Pujols' homers foreshadows AL West race
- Kendrys feels strong after three straight starts
- Trumbo comfortable while bouncing around
- Jason Isringhausenhits rough patch vs Rangers
- Pujols, Jorge Cantu go deep as Angels beat Rangers
Some AL West links …
- Yu Darvish increases pitch count in intrasquad game
- A's see 2012 as beginning of steady rise
- Back home, Ichiro Suzuki's presence looms large
And the Heat lost a tough one to the Thunder on Sunday, in what can very well be an NBA Finals matchup — 103-87.
– Alden

subset: commoncrawl


text:
The Oregon Aero® High-G® Safety Seat has been customized to meet the special needs of the MH-53 Flight
Engineer seat. Oregon Aero modified the seat so that it reclines and fits on a folding frame. Oregon Aero are pleased to be
working with other manufacturers in implementing this project.
Oregon Aero also designs and manufactures Seat Cushion Systems for the remaining crew seats in the MH-53.


text:
Michael the archangel is featured in the Bible as the chief angel; the leader of all of heaven's angels. He is also revealed to be the leader of God's people – both before Christ and after. He is portrayed in the Bible as the savior of Christians during the tribulation and the vanquisher of Satan, the serpent. In short, Michael is shown to possess all authority in heaven and on earth – the same as Jesus Christ.
We are first introduced to Michael in the 10th chapter of Daniel, when an unnamed angel appeared to the prophet and explained to him that the prince of Persia had waylaid him for 21 days, saying further to Daniel: "And, look! Michael, one of the foremost princes, came to help me; and I, for my part, remained there beside the kings of Persia."
Obviously the prince of Persia is not in reference to any human prince. No human, no matter how strong, could possibly resist a powerful angel. The prince of Persia is undoubtedly a demonic prince. Down further in the last verse of the 10th chapter, the angel revealed to Daniel that Michael was "the prince of you people." Just as the Persians had a demon prince acting under Satan's authority, Jehovah's people – even while in captivity in Babylon and then in Persia – had a righteous prince ruling over them, a prince ruling in behalf of Jehovah.
Michael was evidently the angel who represented Jehovah on Mount Sinai when Moses received the Ten Commandments. That is because, although the original account states that Jehovah came down upon the mountain, centuries later the apostolic writings reveal that the Law was actually transmitted through angels. Michael's leadership of Israel is also evident in what is stated in the letter of Jude: "But when Michael the archangel had a difference with the Devil and was disputing about Moses' body, he did not dare to bring a judgment against him in abusive terms, but said: 'May Jehovah rebuke you.'"
The next reference to Michael is at Daniel 12:1:2, which reads: "And during that time Michael will stand up, the great prince who is standing in behalf of the sons of your people. And there will certainly occur a time of distress such as has not been made to occur since there came to be a nation until that time. And during that time your people will escape, every one who is found written down in the book. And there will be many of those asleep in the ground of dust who will wake up, these to indefinitely lasting life and those to reproaches and to indefinitely lasting abhorrence."
Here Michael is described not merely as "one of the foremost princes," but as "the great prince." And again, the angel states that Michael is ruling over God's people. However, there is a distinction. He is said to rule over the "sons of you people"— not, "you people." That is because the angel was foretelling the future, whereas in the 10th chapter the angel was relating what was then taking place. But "the sons of you people" is not in reference to the Jews. How to we know? Because Daniel 12:1-2 is foretelling events that will transpire during the time of the end. In fact, the time of distress mentioned by the angel is described in the exact same terms that Jesus later used when foretelling that the chosen ones would be saved out of a great tribulation, such as had never occurred before on earth, nor will ever occur again.
Furthermore, Jehovah's Witnesses are well aware of the fact that the real sons of Abraham, "the sons of you people," are not natural born Jews. They are Christians with the faith of Abraham, whom Paul stated was the father of all those who have faith. So, while Michael formerly was the heavenly leader of the Jewish nation, the Scriptures reveal that Michael is also the leader of Jehovah's people at the outbreak of the great tribulation. His standing in their behalf can mean nothing else but that the great prince will assert his power and authority as the ruler and protector of Christians.
Of course, true Christians do not acknowledge any heavenly prince or lord as their leader except the Lord, Jesus Christ.
Not coincidently, the Messiah is also declared to be the "Prince of princes" – similar to Michael's designation as one of the foremost princes and the great prince.
Students of Daniel's prophecy ought to take note of the overall theme of the book – that being, the advent of the kingdom of God. In the seventh chapter of Daniel the kingdom is given to the Son of man, who then slays the beastly kingdom. "Son of man" is the title given to Christ. In the eighth chapter the kingdom is given to the "Prince of the army" and the "Prince of princes," who breaks the audacious king fierce in countenance. And in the 12th chapter Michael the great prince stands up with ruling authority and conquers the king of the north.
One common objection Trinitarians often put forward is that Michael could not be Jesus because of what is stated in the letter to the Hebrews, which says: "For example, to which one of the angels did he ever say: 'You are my son; I, today, I have become your father'? And again: 'I myself shall become his father, and he himself will become my son'? But when he again brings his Firstborn into the inhabited earth, he says: 'And let all God's angels do obeisance to him.'"
Their reasoning is: Since God did not declare any of the angels to be his special son, and Michael the archangel is obviously an angel, then Jesus could not be Michael.
This reasoning is badly flawed and reflects an ignorance of the most basic truths of the Bible; namely, that when Jehovah declared Jesus to be his son it was on the occasion of his being baptized in the Jordan River by John the Baptizer. That is when Jesus was anointed by holy spirit and born again. And being an ancestor of the Hebrew linage of kings stemming from David, Jesus also inherited the legal right to become the king of Israel. So, the answer to Paul's question, to which one of the angels did God ever say, "You are my son"? The answer is none. Jehovah did not say that to any angel. He said it to a man. Jehovah said it to Jesus. When Jesus was on earth he did not simultaneously live in heaven. Paul explained to the Philippians that Christ forsook his heavenly nature and emptied himself and became a man. After his resurrection and ascension back to heaven Jesus was exalted and given all authority over God's angels. The apostle Peter explained: "He is at God's right hand, for he went his way to heaven; and angels and authorities and powers were made subject to him."
Angels were not always subject to Jesus. They became such after his ascension. This gives rise to the question: How many commanders do the angels have? The question is asked in view of the fact that the 12th chapter of Revelation refers to Michael and his angels doing battle with the Devil and his angels. And since Jesus is the seed of the woman foretold in prophecy to be the one who will bruise the head of the serpent, why is Jesus absent from the vision of Revelation that portrays the beginning of the war against the serpent and his seed. Has Michael usurped Jesus as the ruler of the angels? Obviously not.
Another objection occasionally encountered from the Jesus-is-God crowd, is that Jesus could not be Michael because, as cited already, Michael did not have authority to rebuke Satan when a dispute arose over the disposition of Moses' corpse – whereas, Jesus does have authority to rebuke the Devil. Obviously, though, Michael will have authority over Satan when the battle of heaven is fought. This reflects the fact that prior to his coming to the earth Jesus did not have all authority. That is why also, during the days of Daniel, Michael was simply one of the foremost princes. But after Christ triumphantly returned to heaven, victorious over the ruler of the world who tempted him in every way, now Michael is the great prince, commanding all of God's angels and having full authority to banish Satan from the heavenly realm and crush him.
Also Revelation 20:1-2 reveals that an angel from heaven will ultimately bind Satan and hurl him into the abyss. It is inconceivable that anyone other than Christ will cast Satan down and lock him up and ultimately destroy him, since Satan was personally responsible for Christ's suffering and death.
Finally, just as Daniel 12:1-2 places the awakening of those asleep in the dust of the ground in the immediate context of Michael standing up, so too, Paul relates at 1 Thessalonians 4:15-16 that Jesus will possess the commanding voice of an archangel when he wakes the dead.
By a careful examination of the Scriptures it should be apparent to honest-reasoning students that Jesus Christ, the Prince of princes, and Michael the archangel, the great prince, are one and the same.


text:
Group C Cars Up Close At Le Mans Will Make You Long For Days Past
What you see here is Le Mans on a Thursday afternoon. Tea time with Group C cars, basically. And it will make you wish it was 1989 again... acid wash jeans and all. »
What you see here is Le Mans on a Thursday afternoon. Tea time with Group C cars, basically. And it will make you wish it was 1989 again... acid wash jeans and all. »
I am not sure how unpopular of an opinion it is, but Group B seems to be the more popular of the two around these parts. But I have always though Group C was just more badass. I guess I am going to rant real quick like. »
Here's a few videos proving my point. These cars don't have fancy tuned exhaust noises. What you're hearing is the sound of raw power, with some of these cars edging on 1000bhp. Your ears will thank you. I know mine have. »
If feasting your eyes on one Group C Porsche is impressive, seeing 15 in one place is unbelievable. That is however exactly what happened at this year's 2011 Salon Prive event in London. This impressive gathering of Group C Porsches is truly spectacular and represents a significant portion of the company's racing… »
It's big. It's fast. It's held the lap record on the Nürburgring for 27 years. Ready? »
The Peugeot 908's win last weekend at the 24 Hours of Le Mans was not Peugeot's first: they won back-to-back titles in 1992 and 1993 with this — the gorgeous 905. »
Finally, the moment nobody was waiting for. This is the new MCA ALA 50, a prototype for an upcoming supercar from Monte Carlo Automobile. Evidently, it's some sort of birthday present to Prince Albert. Styling looks to be inspired by '90s Group C racers, but that's not stopping those Monegasque boys from planning to… »


text:
Search library pages
Tomorrow to Sat, 11/29/14
24/7 badge access after hours
Getting started as a pharmacy faculty member
Practical foot reflexotherapy
Acupuncture therapeutics
© The Regents of the University of Colorado, a body corporate. All rights reserved.
All trademarks are registered property of the University. Used by permission only.


text:
Search pictures and profiles of Senior Singles near you right now. Discover how online dating sites make finding singles in the United States, Canada, and all over the world simple, safe and fun! Once you browse profiles and pictures start flirting, messaging and connecting with other members of the SeniorPeopleMeet.com community. Search today and find other sexy, intelligent singles for casual dating or a serious relationship in your area.Search Single Senior Men | Search Single Senior Women
A little about me...
I am a honest, passioniate, caring person. I am an avid line dancer, and love to read. I am a hard loyal worker and love what I do. I have many good friends and appreciate every day.
About the one I'm looking for...
A man that is kind, honest, & passionate! Honesty is huge!! I am not very superficial, but a current photo is a must & teeth are also good! A person that is not financially secure should not be on this site!
No photo, no profile, no response.
The best to all of us on this final journey of our lives!
I'd just like to add...
I respect all people and expect respect and honesty with a partner.
Meet Senior Singles
in your State


text:
Humidity 59%
Winds 11.5mph
Humidity 59%
Winds 11.5mph
Apr 20, 2013 11:43 PM
Police are looking for someone who set off an alarm at a Lexington business Saturday morning.
Alarms sounded at Old Colony Insurance on Cambridge around 8:00 a.m. Police a man got in through a window but was scared off when the alarm sounded.
Police spotted the man leaving the building and he took off. Police say the man climbed over a barbed wire fence and ran through Hillcrest Memorial Park.
The man left his bicycle at the insurance building, according to police, and they're hoping that will lead them to their suspect.
3 hours ago


text:
Updated: May 3, 2013 12:14PM
College students are graduating into an ocean of debt, with limited job prospects. How will they ever repay those student loans, which average $22,000 -- but could be much more than $100,000? The idea that a college degree will pay for itself is wearing thin, as new grads face the most dismal hiring market in decades.
Starting July 1, there will be new help for recent grads -- or those who have been out of school for a while and are struggling to repay student loans. The new federal Income-Based Repayment program will allow those with low incomes to pay as little as zero on their student loans, as long as they qualify based on income and amount of debt.
The rules are a bit complicated, but basically if you owe more on student loans than you earn in a year, you will probably qualify.
Details can be found at www .IBRinfo.org.
Income qualifications
Basically, any income greater than 150 percent of the federal poverty level is considered "discretionary income" for purposes of this program. And no more than 15 percent of your discretionary income will go to student loan payments. (That poverty level differs depending on your family size.) For example, the 150 percent figure for a single person would be $16,245 in the continental United States, higher in Alaska and Hawaii.
If you make less than 150 percent of the poverty level (and therefore have no discretionary income to put toward loan payments), your IBR payment on your student loans would be zero. Above that level, your required monthly payments would be calculated on a sliding scale. For example, the traditional 10-year standard repayment might call for a $350-a-month payment on a $30,000 debt. But under the Income-Based Repayment program, the same person with a $30,000 income would pay only $170 a month.
If your payments are zero, or so low that they do not cover even the interest on your loan, then the unpaid interest will accrue on the loan balance. But unlike traditional deferral programs in case of hardship, the interest does not compound. In other words, interest will not be charged on interest.
After 25 years of payments, any remaining balance will be forgiven. And there's a special deal for those who go into qualifying public service professions. Their loan balances will be forgiven after 10 years.
What to do
After checking out the details of this program, and using the online calculator at the Web site to estimate your payment, you'll want to start the process. Applications will be available July 1. (And while you can check your eligibility, the Internal Revenue Service will verify if you qualify based on last year's income.)
You'll probably want to consolidate all of your fixed-rate federal student loans, which mostly carry a 6.8 percent rate for the life of the loan. (The only exception would be for the older -- pre-2006 -- variable rate loans. Those may qualify for a very low rate starting in July, under the consolidation rate set by Treasury auctions.) Go to www.loan consolidation.ed.gov to learn about student loan consolidation through the federal government.
Then learn about the Income-Based Repayment plan for all of your federal student loans. Even if you have older, consolidated loans but cannot afford the payments because you have lost your job, you may qualify based on your current income. For older loans, the new lower payments will be based on the amount of your loan when you entered repayment.
Even if you've defaulted on your student loans, you might be able to get into this plan -- after your loan is rehabilitated! And since student loans are not erased by bankruptcy, this might be your best chance to deal with the payment issue.
Yes, the government knows this is complicated, and it is still a work in progress. The idea is to remove the burden of student loan repayments for those who have little income and/or big student loan debt. And the program is also designed to encourage graduates to go into public service.
Student loans stay with you for a lifetime, since they can't be wiped out by bankruptcy. Eventually your education will help you land a better job to make repayment easier. But if you are struggling with student loan repayments, either because you're just graduating and don't have a job, or because you've lost your job, this new program is designed to lift some of your burden. And that's The Savage Truth.
Terry Savage is a registered investment adviser. Distributed by Creators Syndicate.


text:
Legendary Canadian progressive rock band Rush released the lyric video for a new song off their upcoming album, Clockwork Angels. … Continued
Headlong Flight
Rolling Stone Streams New Rush Song
Written by Chrissy Mauck
Rollingstone.com is streaming "Headlong Flight," Rush's lead single from upcoming studio album Clockwork Angels. "'Headlong Flight' was one of those … Continued


text:
Popcorn Lung: the Discovery of a New Disease
|Tracking Information
|First Received Date ICMJE
|November 28, 2001
|Last Updated Date
|June 23, 2005
|Start Date ICMJE
|Not Provided
|Primary Completion Date
|Not Provided
|Current Primary Outcome Measures ICMJE
|Not Provided
|Original Primary Outcome Measures ICMJE
|Not Provided
|Change History
|Complete list of historical versions of study NCT00027235 on ClinicalTrials.gov Archive Site
|Current Secondary Outcome Measures ICMJE
|Not Provided
|Original Secondary Outcome Measures ICMJE
|Not Provided
|Current Other Outcome Measures ICMJE
|Not Provided
|Original Other Outcome Measures ICMJE
|Not Provided
|Descriptive Information
|Brief Title ICMJE
|Popcorn Lung: the Discovery of a New Disease
|Official Title ICMJE
|Popcorn Lung: the Discovery of a New Disease
|Brief Summary
Recently, an epidemic of pulmonary disease has been recognized among workers in a popcorn factory in Jasper, Missouri. The exposure agent has not yet been identified, but suspects include butter flavoring and the powdered salt used in the mixing room. This disease resembles "Bronchiolitis Obliterans Syndrome", an illness that makes it difficult to breathe. Of the 117 workers studied, one year later, 25 subjects whom were working in the mixing room or in the microwave packaging area have had decreases in lung function seven times the norm for their age. Industrial hygiene experts revealed that dust concentrations of salt and other flavorings were much higher in the mixing room compared to the office and outdoor work areas. Recently, rats were exposed to vapors created by heating the butter flavor compound obtained from this plant. Six-hour exposure to vapors at very high concentration resulted in significant damage to the breathing apparatus. Thus, there is clinical, epidemiological, and animal toxicity data that appears to implicate some constituent present during the mixing of the butter flavoring, salt, and oil causing a form of obstructive airway disease that has been rapidly progressive in a number of workers. It is not clear what the pathophysiologic nature of this entity is, though it resembles Bronchiolitis Obliterans Syndrome. It is not known what the long term consequence of this will be on the active workers, nor is it clear whether preventive measures taken to reduce exposures in the mixing room and elsewhere in the plant are going to be effective.
|Detailed Description
|Not Provided
|Study Type ICMJE
|Study Design ICMJE
|Observational Model: Defined Population
Time Perspective: Longitudinal
|Target Follow-Up Duration
|Not Provided
|Not Provided
|Sampling Method
|Not Provided
|Study Population
|Not Provided
|Condition ICMJE
|Intervention ICMJE
|Not Provided
|Study Group/Cohort (s)
|Not Provided
|Publications *
|Not Provided
* Includes publications given by the data provider as well as publications identified by ClinicalTrials.gov Identifier (NCT Number) in Medline.
|Recruitment Information
|Recruitment Status ICMJE
|Enrollment ICMJE
|Not Provided
|Completion Date
|Not Provided
|Primary Completion Date
|Not Provided
|Eligibility Criteria ICMJE
Current employees who have a decline in FEV1 larger than 200cc within the past year will be eligible to participate. All index cases will be eligible to participate.
|18 Years to 65 Years
|Accepts Healthy Volunteers
|Contacts ICMJE
|Contact information is only displayed when the study is recruiting subjects
|Location Countries ICMJE
|United States
|Administrative Information
|NCT Number ICMJE
|Other Study ID Numbers ICMJE
|Has Data Monitoring Committee
|Not Provided
|Responsible Party
|Not Provided
|Study Sponsor ICMJE
|National Center for Research Resources (NCRR)
|Collaborators ICMJE
|Not Provided
|Investigators ICMJE
|Not Provided
|Information Provided By
|National Center for Research Resources (NCRR)
|Verification Date
|December 2003
ICMJE Data element required by the International Committee of Medical Journal Editors and the World Health Organization ICTRP


text:
Stevie Wonder Apologizes for Controversial Statement on Gaysby Hilton Hater at . Comments
Stevie Wonder has issued an apology and an explanation following comments made in an interview with The Guardian.
Asked about the admission by Frank Ocean that he's been in a same-sex relationship, the legendary musician took his foot, placed it directly in his mouth and replied:
"I think honestly, some people who think they're gay, they're confused. People can misconstrue closeness for love. People can feel connected, they bond. I'm not saying all [gay people are confused]. Some people have a desire to be with the same sex. But that's them."
Stevie Wonder has just called to say he's sorry.
An unusual, confusing answer - and one Wonder quickly attempted to clarify in a statement. He told The Advocate:
"I'm sorry that my words about anyone feeling confused about their love were misunderstood.
"No one has been a greater advocate for the power of love in this world than I; both in my life and in my music. Clearly, love is love, between a man and a woman, a woman and a man, a woman and a woman and a man and a man. What I'm not confused about is the world needing much more love, no hate, no prejudice, no bigotry and more unity, peace and understanding. Period."
Lynn is a hypocrite...she pretend she have gay friends,what a joke!!!! All she have for these people is despise,not friendship...and many homophobic religious people are like her....She take pleasure to denigrate people,she is a really bad person... St-Paul was a nasty homophobe..
"me" there are many people who follow Jesus Christ, Christians who are neither filled with hate nor anger
they may at times get angry or have to deal with hate however they are not about hate,
We follow Christ because We Hope, for a better day or light, for warmth
We join a Church to belong, not to be on the outside or alone to be stronger than we are
sometimes this goes wrong we see abuse within churches be that the abuse scandals or the hatred/Laws towards Gay people, Jesus Christ did not die to defend these Jewish Laws that condemned Gay People, St Paul&Timothy wrote / built these anti Gay views into The Bible, not Christ.
Jamie,christians are really not like their Jesus want them to be. They are mean,hateful,arrogant,narrow minded....Do you think it's because they are not so smart?I think it's the explaination,and the fact they are fondamentaly wrong,evil,nasty people....They have a dark,dry heart...
Many American's and Christian's are content as long as its someone else being abused / mis treated by Churches, School's and those who run them, that's perhaps the main reason why more Gay people are abused, because in real life they have and continue to have less rights/protection than many other's
the simple fact is from an early age Gay people must learn how to protect&fight!
being nice or bitchy or hiding away is not, never will be enough to protect , real world is Jesus may love You however the power people who run the Churches&School's do not!
woman aware..you are so mean,i think everybody on this planet deserve more to love and be loved by a person than a delusional prick like you....Gay peoples don't try to bash and destroy the life of others peoples like you love to do..... If hell exist,you'll be there,for sure...Hopefully for you,it's just mythology...
woman aware...You represent well the mean attitude all religious pricks have.... ALL religious dumbass are hateful peoples....ALL I really don't care of your opinion,but i think nasty people like you have to stop of interfering in the life of other people,it's just not your business... You claim you have the freedom of speech to spit in the face of gay people,so i have the same rights to think you,religious peoples, are hateful and nasty...your Jesus must be sooooo proud of you...really...
@Me I disagree with your stance on gay issues. However, please keep in mind---I have a right to do so. The Constitution gives me the right to speak my views openly, believe in whatever religion I choose and express that openly. I even have the right given to me by that great American document to tell you to go to HELL! (sigh) Yeah, it's a good feeling!
Anatude,you hate homosexuality,so just dont have gay sex....simple,not?
But the life of other people is not your f....ing business... So easy for a heterosexual to condemn homosexuality,it s not them they condemn to a lonely life.... American idiot.....
By the way,there is no god.....supernatural is not real.....so stop interfer in the life of other people,delusional religious dumbass
Lynn,you dont have gay friends....froends are not people we spit on thier face like you do.... Hypocrite.....


text:
Instapaper (TMA Review), the most popular "read it later" service on the web and for mobile devices (also an essential app on my iDevice), has received its biggest update ever. With Instapaper 3.0, you can now follow other Instapaper users and check out articles they've "liked", or simply browse through Instapaper's Editor's Picks. Friends can be added via an email address, Facebook or Twitter. Other new features and improvements include:
- "Star" is now called "Like" to clarify its purpose.
- New storage engine with perfect image quality, faster downloads, faster page-opening, and less space usage.
- Search all downloaded articles by title or content.
- Native, offline sharing to Facebook, Twitter, Tumblr, Pinboard, and Evernote.
- Smart rotation lock offers to disable rotation if a rotation seems accidental.
If you're new to Instapaper, it really is a fantastic tool that lets you save articles you come across on the web for viewing later (and offline). Simply visit instapaper.com to get started and sign up for your free account. As with previous versions, Instapaper 3.0 is a universal app ($4.99) and the update is free for those who've already purchased it.
Marco Arment, Instapaper (TMA Review), 7.4 MB – $4.99


text:
Cetacean Society International
Whales Alive! - Vol. IX No. 4 - October 2000
By Heather Rockwell, CSI Representative
An Atlantic white-sided dolphin - one of the most commonly stranded marine
mammals on Cape Cod.
(William Rossiter)
Marine mammals have been stranding along beaches and shores around the
world for centuries. Here in New England where Cetacean Society International
is based, strandings of cetaceans is a common event. In particular, the
coastline of Cape Cod, Massachusetts is noteworthy for the high level of live
and mass strandings of marine mammals that occur there. As recently as the
1950's, people were still utilizing the oil and meat from stranded marine
mammals found on the beaches of Cape Cod. Today, the attitude towards marine
mammals has changed and people now rush to the scene of a stranding with the
intent of helping the animals in distress.
On Cape Cod, a network of volunteers formed that responded to calls to
rescue stranded whales and dolphins. The need for a constant presence to
handle the numerous stranding situations in the region was apparent. Finally,
in the fall of 1998, the Cape Cod Stranding Network, Inc. (CCSN) was formally
incorporated with a mission "to provide humane care, management and full
scientific investigation of marine mammals in this region." The CCSN
strives to fulfill its mission by focusing on several goals, which include
rapid response to all stranding events, effective and progressive medical
treatment, cutting edge protocols, full scientific investigation of live and
dead animals, and conservation through education and outreach to volunteers
and local communities.
Today, the CCSN is run by a full-time Program Director and Stranding
Coordinator, who are on call 24 hours a day to respond to marine mammal
strandings. A core group of trained volunteers is always on standby to assist
the staff when called upon. Equipment like dry suits, stretchers, flatbed
trailers and inflatable boats are all a part of the CCSN's response
efforts. After arriving on the scene of a stranding, the CCSN assesses the
situation and decides what is best for the animals: should the animals be
rescued, should they be returned to the water, should they be relocated to
another site and then released, should they be relocated to a rehabilitation
facility for treatment, or should they be euthanized.
During the past year, the CCSN received over 350 reports of stranded marine
mammals. While 249 of these reports did not involve any direct action, the
remaining 138 stranding events required an immediate response by the CCSN.
Atlantic white-sided and Common dolphins and Pilot whales are the most
commonly stranded cetaceans in New England. The CCSN also responds to seal
strandings, including resident populations of harbor and gray seals. However,
in recent years, there has been an increase in the number of Harp and Hooded
seals stranding on Cape Cod, where normally they are found much further north
on the ice off Canada and the Arctic.
Most recently, the CCSN was on hand for a mass stranding of Atlantic
white-sided dolphins. This is what happened. On Saturday, August 26th, I
received a phone call at 6:45 a.m. from Katie Touhey, Program Director of the
Cape Cod Stranding Network. She was calling to alert me to a stranding
situation involving 30 Atlantic white-sided dolphins in Herring River in
Wellfleet, MA. She was going to need people to assist her with the rescue of
these animals, so I immediately alerted members of the core CCSN volunteer
response team. Most of us were on the scene to help Katie and the dolphins by
8:30 a.m.
Herring River is an area known for high incidences of strandings due to its
topography and low level of water at low tide. Dolphins swim up river at high
tide, but become confused and trapped as the tide ebbs. This particular group
of dolphins had been seen feeding and swimming in Herring River the previous
evening. Overnight, eleven animals stranded and died during the low tide
cycle. Now, on Saturday morning, we were faced with the very real possibility
of the remaining dolphins stranding as the tide receded. A decision was made
to try to herd the animals back out of Herring River and into the open waters
of Cape Cod Bay. Boats were launched and by 10:00 a.m., the dolphin rescue
mission was underway.
CCSN staff and volunteers in one of the boats used to herd the dolphins
out into Cape Cod Bay.
(International Wildlife Coalition)
I was lucky enough to be in the lead boat used to herd the dolphins. We
tried several times unsuccessfully to keep the dolphins together and swimming
out of the river towards deeper water. Unfortunately, they consistently became
confused and would turn back into shallower water. Finally, a plan was
formulated to use "pingers" to keep the dolphins on track to open
Pingers are acoustic deterrent devices that emit a high frequency acoustic
signal when placed in the water. The signal is offensive to cetaceans and they
will swim away from it. Pingers were first used to keep marine mammals out of
fishing gear. The boats drove behind the animals and the pingers were lowered
into the water. Slowly, but surely, the dolphins began swimming out of Herring
River and into deeper water. By 12:30 p.m., the entire group of dolphins was
safely swimming offshore into Cape Cod Bay.
Overall, this was a successful summer rescue for the CCSN. Eleven animals
died during the stranding, but twenty dolphins were safely herded out to sea.
The cooperative effort between all the various agencies involved in the
response was tremendous. Hopefully, future rescue efforts will be as quick and
beneficial for the marine mammals in need of help.
You can help the CCSN by volunteering for stranding training, donating
equipment or supporting their efforts through funding. The Cape Cod Stranding
Network, Inc. can be reached at P.O. Box 287, Buzzards Bay, MA 02532, phone
508-743-9805, website
http://www.capecodstranding.net. To report a marine
mammal in distress in the Cape Cod area, please call the CCSN Hotline at
CCSN Stranding Coordinator Liz Pomfret (left) and CCSN Program Director
Katie Touhey (right) attending to a stranded Striped Dolphin.
(International Wildlife Coalition)
Go to next article: News Notes or:
Table of Contents.
© Copyright 2000, Cetacean Society International, Inc.
URL for this page: http://csiwhalesalive.org/csi00406.html


text:
Daniel Craig as James Bond Pictures
See All the Photos of Daniel Craig Looking Hot as James Bond
Photo 1 of 47 View on One Page
ADVERTISEMENT ( more slides)Next
See All the Photos of Daniel Craig Looking Hot as James Bond
With Skyfall coming out this week, we can't help but wonder how studly Daniel Craig will look as the secret spy this time around — and luckily, we don't have to wait! We've put together photos of the handsome actor in his third Bond movie, as well as some picks from the past two films, Casino Royale and Quantum of Solace. Check out pictures of the sexy secret agent man now.
Latest Entertainment


text:
|6:45 a.m.
|Registration & Continental Breakfast
|7:20 a.m.
|Welcome and Announcements
Marcia G. Ko, M.D.
|7:30 a.m.
|Ovarian Cancer
Aminah Jatoi, M.D.
|8:00 a.m.
|It's Not Just the Pap Smear:
GYN Care for the Younger Woman
Douglas J. Creedon, M.D., Ph.D.
|8:30 a.m.
|Contraception: What's New
Paru S. David, M.D.
|9:00 a.m.
Tri A. Dinh, M.D.
|9:30 a.m.
|Q & A Session
|9:55 a.m.
|Gynecology/Breast Health
|10:15 a.m.
|Infertility (including PCO)
Douglas J. Creedon, M.D., Ph.D.
|10:45 a.m.
Sarah A. McLaughlin, M.D.
|11:15 a.m.
|Integrative Aspects of Breast Health
Denise M. Millstine, M.D.
|11:45 a.m.
|Q & A Session
|12:10 p.m.
|Hosted Lunch
|Breast Health
|1:10 p.m.
|Breast Cancer Recurrence
Barbara A. Pockaj, M.D.
|1:40 p.m.
|Managing The Breast Cancer Survivor
Sandhya Pruthi, M.D.
|2:10 p.m.
|Complications of Breast Cancer Treatment:
What Does the Primary Care Provider
Need to Know
Donald W. Northfelt, M.D.
|2:40 p.m.
|Q & A Session
|3:05 p.m.
|Sleep Medicine
|3:30 p.m.
|Sleep Health in Women
Joseph Kaplan, M.D.
|4:00 p.m.
|Obstructive Sleep Apnea Update
Joseph Kaplan, M.D.
|4:30 p.m.
|Q & A Session
|4:45 p.m.


text:
Moving to Calgary
- p
- Piggy Smalls Mar 12, 2013 10:34 AM
Any suggestions for local eats? I've been to Calgary before and tried Model Milk, Centini's, and Charcut, all of which I've enjoyed. However, I'm looking for more ethnic eats, hole in the walls, etc. - the places you can go to on a day to day basis. Being from Toronto, I'm spoiled with the quality ethnic food here from pretty much every corner of the world, so I'm hoping to find some good places in Calgary as well.
re: cellophane_star
Ohhhh I love Atlas too but even more their spinoff- Koob The Kabob Factory in Mission. It's AMAZING! These guys should franchise, it would be a gold mine.
re: plateofshrimp
Koob does sound amazing... Love their real food concept. Couldn't tell, though, from their website if you can eat in or if it's just takeout... Can you tell me?
re: a_s_mackay
Mostly take out but I think they have a small number of tables. I haven't been myself, just drive past there every day on the way to work!
re: a_s_mackay
There's one long table that can seat maybe 6 or 8 people. It's mainly take-out.
I've tried the grilled lamb kebab, which is reasonably priced and pretty tasty I must say. They've got a ton of sauce and topping choices.
The strange thing, however, is that the majority of their signature "home made toppings" aren't very middle eastern in nature (not that they have to be). Things like corn salsa and mexican style pickled onions. I think they're good in their own right but I find it a little strange to throw on a kebab. To each their own I suppose. Kudos to them for trying to bring something new and interesting to the table.
I particularly liked the options of hummus, sumac onions and spicy pomegranate sauce. They also have house made aioli, sweet donair sauce, a yogurt/garlic/dill sauce, and their own super-hot sauce as well as Sirracha.
They wrap these babies tight (so they don't fall apart and get sloppy), and they finish them in the hot panini press which I really like.
For the OP, another great place for shawarmas and middle eastern fare is Taza Deli in Bridgeland. Arguably the best in town for shawarma platters and sandwiches.
re: johnjohnson78
OP if you're googling that it's "Tazza." Sorry.
re: Scary Bill
My husband brought home sushi from Izumi Sushi a while ago. It's close to our house so he thought he'd try it out. One of the rolls had Kraft Singles on it, which I found very strange.
re: cellophane_star
Cello, almost lost my coffee (and my computer) on that comment.
We have been going to Izumi for about 5-6 months, mostly getting the weekend ":Love Boat" special, about $34 for enough food to feed 2 VERY hungry people, or 3 - if you order another miso soup. In addition to miso, it includes rice (we get the spicy salmon hand cone), sushi (standard items) a couple of rolls, teriyaki, and tempura. It has always been great, fresh, and flavourful, never a disappointment.
We have also noticed a pick-up in patronage over the same period. I am of the understanding that the restaurant changed hands shortly before we started going, initially as the result of a Groupon and Mrs. Scary's desire to fond good sushi in the neighbourhood.
While I have never ordered the Kraft Singles Roll (ha-ha), I have noted that they have a cream cheese something or other, which is not to my taste in sushi, which is more traditional. If you haven't been in a while, perhaps you went under old ownership, and if so, I'd give them another try.
re: Scary Bill
Oh, and the Danish Club especially Saturdays, (aebleskiver)The Austrian Club (good schnitzel is hard to find here), Joycee's Caribbean, etc.
re: Scary Bill
Shhhh.... the Danish Club is a secret... :) I've been going there for years with my husband's (Danish) family and we love it. I ever bought an aebleskiver pan! I just don't want people to know about it because then we would have to wait in line just like at every other weekend brunch spot! We usually make reservations anyway.
re: cellophane_star
Did I write "Danish"? I mean't SPANISH, Spanish Club! I'm so bad at speeling.
And who'd want to pay expensive private club prices for glorified Timbits made by smelly and dangerous Vikings anyway, eh? Not me, that's fer sure!!!
Calgary has a different ethnic profile than Toronto has, as in mostly that there is very little Caribbean food here, but for Asian and Middle Eastern food it's as good as any city in country. The biggest ethnic choice here is definitely Vietnamese, in fact I read that Calgary has more Vietnamese places per capita than any city in North America. Urban Spoon lists over 200. And some are pretty good :-).
We have bucket of Shwarma and Indian places too, I'm talking dozens and dozens.
In my very humble opinion sushi in Calgary is better than Toronto or Montreal (lots better than Montreal actually) but not as good as Vancouver, which isn't a surprise I guess. I'm in love with Red Ember and Shigatsu these days.
I have to say that one of my fave ethnic places is only open Thursday-Sunday and it's Kaffir Lime at Kingsland Farmers Market. Indonesian. I dream about their gado gado :-)
My fave Chinese places are Delicious Country, Calgary Court and Han's. There's lots of Hong Kong café style Chinese places and not just in Chinatown and more like DC and Hans that serve more Sechuan and Taiwanese style dishes.
So you won't find a ton of jerk or roti but you'll find a lot of other options here- welcome to Calgary, I moved here 14 years ago from Toronto and have found my foodie places with a little exploring!
re: slingshotz
Khao San Thai on 17th is our favourite for Thai food. Will have to try White Elephant next time.
Is ThiThi still around, that was always a fav for their Vietnamese Subs? The one down on the edge of Chinatown that is. I know some knock offs came around.
re: cleopatra999
Thi Thi is absolutely still around. Calgary has scores of Vietnamese sub places but Thi Thi- the original across from Harry Hays I mean- is the best.
There's a second Thi Thi that I think was their attempt at franchising on 8th Ave by the (late) Uptown Theatre but IMO it's not as good.
If you mean Thai Tai as a knockoff- it's not bad at all. I live near the one by Morgan's Pub on 17th and it's not bad value and their bubble tea is fantastic. Their noodle bowls and such are pretty bad though. Subs are big and drippy and like I say pretty good, but on 17th the best Viet subs are at Kim Anh across from Western High.
re: plateofshrimp
definitely meant Thi Thi, I loved eating there! The chicken sate sub, sooo good, cheap, large and spicy! Might have to hit that up next time I am in town.
re: cleopatra999
For great takeout Thai, Jackie's Thai in Eau Claire is also excellent. Well priced and delicious.
Thai Tai for subs on 17th Avenue, Basil for Vietnamese in the NE and Karma for Indian in the SE, Holy Smoke for BBQ.
Lots of favorite places on 17th Ave- Farm, The Coup, Una.
These are all places I love to visit when I come home to Calgary!
OEB Breakfast is a place for breakfast - I make a point to go there every time I am in Calgary.
South Silk Road for Chinese (Yunnan) food
Szechuan Restaurant for Szechuan food
Inti for Peruvian food
I moved from a East Coast city to Calgary about a year ago, and these restaurants I find to be as good as those in cities like NY/Toronto/Vancouver.
Not sure if you do any travelling for your job but there's this taco joint in Grande Prairie that makes the best tacos.
Hi I'm from Toronto and moved here 20 years ago. I agree with you, there were so many great ethnic joints to visit there. I would recommend Jonas on 6th ave SW downtown and its Hungarian. They have a website so you can view their menu. In Chinatown there's lots of places, but our fav is called Ho Wan. Some of the best squid I have ever tasted. For Vietnamese we like to go to Saigon Anam located in Douglasglen plaza. (Deerfoot and 24th SE). For Indian, Taj Mahal on MacLeod Trail is good and they've been there for years, but we like a family run place at Ogden Rd and Glenmore tr SE called Tandori Palace. Hope you try some of my choices. Good Luck!
I am answering your "Hole in the wall" ethnic foods, recently visited Tropical Delight Noodle House for some pretty delicious and authentic Malaysian "fast" food. Beef rendang and roti, laksa noodle soup and kolo meen.
Also in the NE, Pho Xuan for Vietnamese pho, feels like a canteen in there. Bun bo hue at Song Huong (17th ave SE), you can get it with pork blood jelly or without.
I like Naina's Kitchen for their stuffed burgers and Cowtown Beef Shack (literally a drive-thru shack off Macleod Tr) for their beef dip... Jimmy's A&A for their chicken shawarma.
+1 for other places already mentioned like Han's, Pho Xuan, Tropical Delight Noodle House, Song Huong, Thi Thi for their sate banh mi, and Jackie's Thai in Eau Claire food court (love their Chiang Mai Noodle Soup and Pad Thai)...


text:
Return to edition
Fall Into Fashion With ClothingWorks
Londoners got geared up for fall fashion at the Fall Into Fashion event in support of ClothingWorks - a not-profit organization that focuses on providing those in need with clothing for interviews and the workplace. In 2009, ClothingWorks was able to provide 742 job-ready outfits to those in the community. Attendees of the event indulged in an evening of high style, fashion tips from industry experts, raffles, silent auction and delicious food all for a great cause.
Interact with your community! Share the photo with your friends, leave a comment for the world to see, or buy a copy of the photo as a print or downloadable file to keep forever.
Share Comment Purchase


text:
Classic Attic
5 Steps To Organize Your Charlotte Entertainment Center
Is your electronic equipment taking over? It's time to get it organized and take back your living room.
Best Bargain Hunting In Charlotte
To many, shopping is a quest, an adventure to acquire that perfect, unique item or article of clothing at a good, or maybe even great, price. The best bargain hunting in Charlotte includes Classic Attic, Very Terry Contemporary Consignments, J.T. Posh, Sweet Repeats and the Buttercup.


text:
Monday, November 19, 2012
Just Playing
Here's my card, then I'll explain:
See all those tiny holes in the green washi sheet? Yeah, they stuck in the die when I pulled the rest of it off, and I poked them out with a paper piercer. They landed all over my table, and some of them slipped off the backing so they actually stuck to stuff. What a mess.
Moving on ... I didn't like the green on the white, so I grabbed a piece of Kraft remnant and used it as a layer instead. I still didn't like it, so I put some pink and light greenish-blue tape down then topped it with the green. It was still overwhelming so I added the white scalloped border. (Did you notice how taking something away isn't an option? Yeah. But wait, it gets worse.)
Then I decided I needed to white-emboss whatever sentiment I used, and this one looked boring without the world, so I added the world, too. Then came the white faux stitching. Then came the Crumb Cake faux stitching. Then came the twine, and I'm not sure about that part, but there it is.
By the way, I think this is the best way to get these detailed border dies to stick -- making them self-adhesive. I think using either washi sheets or sticking regular paper onto something like the Sookwang sheets (or very wide tape) would be fabby. Now that I think about it, I probably learned that in one of the Online Card Classes, but those things are packed with so much goodness I can't possibly remember all of it.
In other news, I want to make books of the PDFs from class (sorry if I'm repeating myself) to possibly remember some of it better. We'll see.
Ya know, if I stretch this a bit, I'll bet it would work for the current Play Date Cafe challenge:
Bobra update: I took 1/2 day off this morning so he'd only be alone 1/2 a day this afternoon. When I left the house for the first time since he arrived, he did a 4-point paw freeze frame as I was closing the door. I fretted all day, but when I got home he came to greet me and once he decided I was me and not some other person, he was fine. I think there's hope! Tomorrow will be a full work day, and I'll worry, probably unnecessarily. He'll eventually get used to it, but it will take me some time I think.
Thanks for stopping by!
Products used but not linked below: SU Crumb Cake marker, misc pink and green washi (from before I started noting the manufacturer).
4 comments:
- Donna Bowman said...
Great card - love the washi tape and faux stitching! The white embossing looks great too! Thanks for playing at The Play Date Cafe.
- November 19, 2012 at 8:18 PM
- Jessi Fogan said...
Except for the washi measles everywhere, this card is totally awesome :) Love the twine, and the embossing is perfect! Good to know Bobra is settling in well :)
- November 20, 2012 at 5:52 AM
- Jackie said...
You are, without a doubt, the washi tape queen! Your card is wonderful and i totally agree about making those kinds of dies self adhesive. I have a few Christmas dies that are very intricate and thought of buying a Xyron Creation Station but I already have a Xyron thing, but it leaves boogers in the open spaces (it doesn't have one of those top sheets when it comes out). So....I run the card stock through the Xyron first, then die cut. Problem solved, money saved. The Scor Tape works beautifully, too.
- November 20, 2012 at 10:21 AM
- lauren bergold said...
this is VERY cool indeed. and in no way "too much stuff" but then... would *I* know??!?!?! lol. hey! is there a new kitteh??! must scroll backwards to see what i missed!!! awesome!!!
- November 21, 2012 at 6:24 PM