text:
The News Hole
Putting the Private in Public Private
Opponents of the $1.5 billion State Center project suffered a setback Monday night when the House of Delegates passed a bill to "better define" public-private partnerships. The bill, backed by Gov. Martin O'Malley, carried an amendment seemingly aimed at scuttling a lawsuit against the State Center project.
The bill, and the floor amendment introduced in a work group composed of members from the Environmental Matters, Appropriations and Health and Government Operations committees, caused a stir all weekend. Opponents, including Del. Luiz R.S. Simmons (D-Montgomery), on Saturday said the amendment made the bill a "Trojan horse for the worst kind of special interest."
The amendment retroactively allows the defendants in cases involving public-private partnerships (triple p's, in the jargon) to remove the case directly to the state's highest court—the Court of Appeals.
A coalition of downtown office building owners and Little Italy restaurateurs has sued the state over the State Center project, claiming the developers were chosen without proper bidding and that the cost to state agencies—$33 per square foot—is a bad deal for taxpayers. The state has dragged its feet in providing the documents the plaintiffs have demanded. The judge has sided with the plaintiffs on that point—called discovery. The house bill, if passed by the Senate, could short-circuit the discovery process, according to Ramsey Flynn, who has spoken for the plaintiffs in the case. He blasted out an e-mail quoting the plaintiffs' lawyer, Alan Rifkin:
"The amendment is a transparent attempt to end-run a pending case and divest the court of jurisdiction in the midst of discovery and before a trial on the merits. It undermines the integrity of the judicial process and is improper from every perspective."
Flynn has been working his e-mail list all weekend, and the story made headlines around the state. Maryland Reporter and Fox 45 drew a direct line to State Center from the bill.
Proponents said the retroactive provision was not nefarious or unusual, and that it is in the public interest to expedite the slow-moving court process because, well, time is money.
Here's a link to a video of the House debate from Saturday.
While the amendment caused a ruckus, the main bill has been less controversial. The Washinton Post has the broadest take on the bill on Saturday, linking the effort to a little-noticed, O'Malley Administration trend toward more PPPs:
Under current regulations, only Maryland's Transportation Department has the authority to pursue public-private partnerships. The measure would expand that power to the state's Department of General Services — the umbrella agency responsible for nearly all procurement, buildings and construction.
It would allow the state to lease public assets for up to 50 years and would set up a process for companies to make unsolicited proposals to take over management of state facilities.
In exchange for constructing roads or buildings or upgrading existing ones, the state would guarantee investors a stable return or free them to operate the facilities as for-profit businesses if they share with the state a percentage of earnings.
PPPs and long-term leases have been a trend in government for several years. The deals are often used to get politicians out of a short-term fiscal jam when facing re-election or a jump to higher office, but they are not always great for taxpayers.


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Weather Links
Humidity 38%
Winds 12.7mph
Sponsored by: Arceneaux Ford
Humidity 38%
Winds 12.7mph
Oct 30, 2013 8:56 AM by Cecilia Stevenson
Acadiana Symphony Orchestra presents Disney Fantasia at the Heymann Center Saturday, November 9. Fantasia 2000 is a groundbreaking marriage of symphonic music and animation! The Disney movie projected on a large screen with the original soundtrack performed by your Acadiana Symphony Orchestra including selections by Tchaikovsky, Beethoven, Debussy and Respighi. Pre-Concert VIP Party for Children-join us for musical games, dancing and cookies & milk with a real princess and other special guests!
Dress as your favorite character.
For more info call: 337-232-4277 ext.1
Or visit: www.acadianasymphony.org
22 hours ago

subset: commoncrawl


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Album Unknown AlbumArtist Method Man (5 albums, 1980 songs)
» More songs in this album...
N.Y.C. Everything Lyric625 Views
[RZA/Bobby Digital]
Yo, yo, yo
From the heart of Medina to the head of Fort Greene
Now-Y-C/Now I see Everything
Niggas who sling, Shaolin cats throw inside a bing
Bobby Digital got the golden seal sting
Rhyme star, I write a hundred thousand dollar bar
My pinstripe comma deletes your power bar
Dr. Octopus tentacles, same as different song
Bob Digital instrumental, nothing's indentitcal
You biter, non-writer, Mr. Potato Head or Ida
Deep-fried crinkle cut, one nickel cup f***ed your whole LP up
You must be stupid you liar
I'm the purifier, live wire, hip-hop reviver
A suicide mission you're committin, go against the Wu-Tang henchmen
Perfect precision marksman, spit darts an, flip charts 'an
Archery, shots aimed at your heart then
Daffy Duckest will still +Bring Da Motherf***in Ruckus+
Project Killa Hill be the buckest
Smoke blunts drink Bud Light beer wit Buzz Lightyear
Wet from here to infinity for them white hair
Bobby Digital, overthrow your whole citadel
Mista pitiful, your whole shrap stack is dispicable
Undernourished, your s** cannot flourish
Cherish every moment of his love before you perish
Bitch, chicka chicka chich, watch me switch
Lookin for a bird, I can hitch, into your atmosphere
Take your pussy out like a pap smear
Make you smile, at the same time crack a tear
Smack ya rear, vagina saliva, Trojan wear, rough rider
Up inside ya, dick applehead, opens up your clit wider
Taste the apple cider, you become strong, then become a ?prider?
(Bobby Bobby Bobby, Digi Digi Digi)
Stuck to your ass like a Victoria's Secret wedgie
Heart of Medina to the head of Fort Greene
Now-Y-C/Now I see Everything
Niggas who sling, Shaolin cats thrown inside the bing
Bobby Digital got the killa bee sting
From the heart of Medina to the head of Fort Green
Now-Y-C Everything, niggas who sling
Shaolin cats is thrown inside the bing
Bobby Digital got the killa bee sting
[Method Man]
Drink a Heineken, as we go inside the mind again
Nevermindin men droppin gem, can he shine again
Most definate, let this be my last willing testament
For the pesimist, exercise for the Exorcist
Johnny Treacherous, like Three, I'm supposed to be
Perpetuous, desimate the poetry cuz everything is close to me
The lectorous, Jonathon, king of the seven seas, battle wit Leviathon
The Methodist, poly to your deficit, hit it up
If I can't live it up somebody gotta give it up
John J., blow em out the water adopt the Bombey
Your bitch look like Stronjay, look at me the wrong way
Burn one and sautee, bringin you different ways to sword play
They bustin Bullets Over Broadway, Deep Cover
I'm like Larry when the Fish-burn, I burn rubber
Cuz I'm not an easy lover
To the midnight, butt naked wit a knife
Ask my alien likes, I've been crazy all my life
Hardtime homicide, time flys, do or die
Crooked ass and crooked eye, scripture from the darkside
Johnny 5, I reside, in the killa bee hive,
only the strong gon' survive
From the depths of the killa to the top, we're now born
Wildin on Staten Island be the poet John John
Can't forget Bobby, if I did I'd feel gyp
Like my sandwich ain't a sandwich without Miracle Whip
From the depths of the killa to the top, we're now born
Wildin on Staten Island be the poet John John
Can't forget Digi, if I did I'd feel gyp
Like my sandwich ain't a sandwich without Miracle Whip
Songs in this album
- Part II
- 2 Tears In A Bucket
- 4, 3, 2, 1
- A Bitch Is A Bitch (Unreleased Freestyle
- You're All I Need (All That I Need Remix
- And You Don't Stop
- Buck 50
- Bulworth (They Talk About It While We Li
- Collaboration '98
- Dart Throwing
- Diesel
- Dirty Dancin
- Do What Ya Feel
- Dog In Heat
- Double Deuces (St. Ide's Malt Liquor Com
- Enjoy Da Ride
- Even If
- Evil Streets (Remix)
- Extortion
- Fast Shadow
- Freestyle
- Fuck Them
- Fuhgidabowdit
- Get It Up (Remix)
- Ghetto B.I.
- Gold
- Got The Flava
- Grand Finale
- Gravel Pit
- Gunz 'N Onez (Iz U Wit Me)
- Half Man Half Amazin'
- Hard To Kill
- Hit 'em High (The Monstar's Anthem)
- Got My Mind Made Up
- Ill Na Na
- It's In The Game
- And Justice For All
- Know Your Role
- Left And Right
- Method Man (Remix)
- Method Man (Home Grown Version)
- Milk The Cow
- N 2 Gether Now
- Next Up
- No Hooks
- N.Y.C. Everything
- Off The Wu-Headbanger
- One More To Go
- Protect Ya Neck (The Jump Off)
- Pussy Pop
- Rap Phenomenon
- Rollin' (Urban Assault Vehicle)
- Rumble
- Se Acabo (Remix)
- Simon Says Remix
- Simmons Incorporated
- String Play (Like This, Like That)
- Sucker MC's
- Supa Ninjaz
- Symphony 2000
- The Riddler (Hide-Out Remix)
- The What
- This Is What We Do
- True
- What The Beat
- Whatcha Gonna Do
- Wings Of The Morning (Dynamic Duo Mix)
- Wu-Tang Cream Team Line Up (a.k.a. 'Amer
- A Bitch Is A Bitch (Unreleased Freestyle)
- You're All I Need (All That I Need Remix)
- Bulworth (They Talk About It While We Live It)
- Double Deuces (St. Ide's Malt Liquor Commercial)
- Wu-Tang Cream Team Line Up (a.k.a. 'American Cream Team')


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This is the last show. Sunday night at The Gasometer, supporting Iron Lung.
Song: Shuffle Out Date: 24 December 2012 Venue: The Gasometer Shot by: Stacey Wilson
True Radical Miracle will perform at the Gasometer this Christmas Eve for a benefit for Women's Information, Support and Housing in the North (WISHIN), the local women's re-housing organisation. All money from the night will be donated to assist the essential – and unfortunately necessary – work they do in the community.
UPDATE: This Saturday's Hobart show will feature Dead Boomers and Evelyn Morris (solo) in place of TRM UPDATE: The show on 14 July will go ahead, with Flesh Vs Venom, Straightjacket Nation, Useless Children and Dead Boomers. Pre-purchased tickets are still valid for this show, however, refunds are available.
UPDATE: Due to Scotty's broken collarbone, Dead Boomers will be replacing TRM at this show.
UPDATE: Due to Scotty's broken collarbone, this show will be rescheduled. Details announced as soon as they are confirmed. Refunds are available for pre-sale ticket holders.
UPDATE: True Radical Miracle are no longer able to play tonight's Adelaide show due to Scott breaking his collarbone in a cycling accident. The show will still go ahead with Dead Boomers (featuring Mark and Leith) performing instead.
Download a PDF of the lyrics from Termites.
8.00pm, Saturday, 23 June 2012 $10 on the door The Square, Corner of Hay Street and George Street, Sydney
Our last ever Sydney show. 3.00pm – Sunday, 24 June 2012 $10 on the door Black Wire Records, 219 Parramatta Road, Annandale
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Help give my Thanksgiving a kick in the pants
Every year of my entire life, the menu has been the same: pale turkey, soupy green bean casserole, cranberry sauce from a can, canned yams with marhsmellows, stove top stuffing, broccoli and cheese rice casserole, potato salad, dinner rolls, mashed potatoes with no flavor at all, mac and cheese made with velvetta and NOT baked, and of course, from a can pumpkin pie.
Now, I love my family. I really do. But after 25 years of the same menu, I felt it my duty to waken up my family's taste buds before they go to waste. I have already searched chowhound for previous posts, so please don't suggest that. What I need are new recipes, mainly side dishes, that are not listed above, or at least kicked up a bit.
This is what I have already: Maple Roasted Turkey with cornbread stuffing (Tyler Florence's Real Kitchen), newly reformed Greenbean casserole (from the latest Cook's Illustrated), Roasted Banana and Sweet Potato Casserole (Tyler Florence's Eat this Book), Roasted Garlic Mashed Potatoes or Potato Pancakes (can't decide), homemade Cranberry Orange Sauce.
I would love any and all vegetable recipes, any good starch recipes including but not limited to rice and potato recipes, and any new dessert/pumpkin recipes. Please help. If I see another Jello mold or bean salad this year, it could get ugly. Thank you.
I am going to try Rose Levy Berenbaum's pumpkin pie using fresh pumpkin. People often say canned is better, but I bake a sugar pumpkin for some ravioli and boy was it delicious. Rose's recipe (in her Pie and Pastry Bible) caught my eye because she has you sprinkle ground ginger snaps and pecans on the bottom of the pie crust before adding the filling to give a nice little crunch and some extra flavor. Corn pudding is also a favorite of mine and I'm happy to share my recipe. I've been meaning to try a recipe I found for pumpkin canoli, which sounds interesting. And last year I made the sweet potato pie recipe from November's Gourmet (likely available on Epicurious) with a ginger snap crust. It was to die for. Everyone liked it more than pumpkin. Have fun spicing things up-- sounds like you're off to a good start!
re: Procrastibaker
Procrastibaker--I did a whole analysis last year; a pumpkin pie made with roasted pumpkin made the CI way (long/involved), then one made with Libby's pumpkin puree. The latter was better--to my great surprise. Sum: Don't waste your time (like I did).
re: Funwithfood
Try using coconut milk instead of evaporated milk for a wonderfully subtle change of taste. People notice the difference in the taste in a good way!
My two cents: don't stuff the turkey. Bake that cornbread dressing on its own in a pan...much better that way--crustier, crunchier, and easily made ahead of time & cooked on T'giving AM. If you make a pan of cornbread for breakfast once a week for the next few weeks, you can stick the leftovers in the freezer. I have a big sack of "saved-up" cornbread hanging around for just this purpose. Try putting 1/2 cup toasted pecans into the cornbread dressing, too. Another good side-dish option for turkey is dirty rice AKA rice dressing...or, homemade yeast rolls instead.
A pecan pie might be nice, too...and buy some good-quality ice cream to go with the pie.
re: Hungry Celeste
Amen on not stuffing the bird. I like to add crumbled browned sausage to my conrbread dressing. Ooh and the family might think it is heresy but a really good rich spoonbread instead of potatotes with lots of butter and gravy is my all time favorite side for roasts.
re: queenie
I'll do a couple I like on HC as a seperate post.
re: foodrocks
I like bulk breakfast type pork sausage but I imagine italian could be good as well as a really good chorizo in a chornbread dressing
Right on! Good for you. I have a wonderful recipe for apple cranberry chutney, I either got it from someone here or on the craigslist forum. I would be happy to share. Also delish is Ina Garten's mashed butternut squash, really delish. She is good for any kind of holiday recipe, her stuff is too full of fat for everyday but for the holidays I find her right on.
Canned whole cranberry comes alive when mixed with chopped walnuts and drained mandarin oranges, and I'll also recommend the rutabagas mashed with butter, s & fresh ground pepper.
I made this recipe last year and everyone loved it.
Scalloped Corn and Broccoli
1 can creamed corn
2 eggs
2 Tbsp. flour
1 tsp. salt
1 box chopped frozen broccoli (thaw)
1/2 cup grated cheese
bake at 325 for 1 hour
Its easy to double, triple etc. this.
Good for you! Do you like cornbread?
Sweet Cornbread
1⁄2 cup butter (1 stick)
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 1⁄2 cups all-purpose flour
2 tsp. Baking powder
1⁄2 tsp. Salt
1 cup milk
1⁄2 cup steamed sweet corn (off the cob)
In a mixing bowl cream the butter and sugar together. Add the eggs; beating well. Then add the dry ingredients, alternating with the milk. Grease an 8-inch square baking pan and heat oven to 375 degrees. Fold the steamed sweet corn into the batter and pour into prepared pan. Bake for 30 to 35 minutes, or until golden brown.
Buy a bag of fresh cranberries and follow the directions on the back of the bag for cooked cranberry sauce. Add a stick of cinnamon and instead of using water substitute and equal amount of cabernet sauvignon or zinfandel. You can make it a good week to two weeks in advance. Great stuff!
Nyleve's chipotle sweet potatoes which are a gratin of peeled and sliced sweet potatoes with heavy cream that has had a chipotle or so pureed into it and poured over the sweets and baked until tender and creamy are awfully addictive.
re: Candy
This is a really good recipe for cranberry sauce and so, so easy! http://www.foodnetwork.com/food/recip... I've never used hazelnuts, because they are tough to find in my hometown where we usually have the Thanksgiving dinner!
re: Katie Nell
I love the uncooked cranberry sauce made by whirring them in a food processor with orange peel. It's fab. I'll post the recipe if you want but there are probably loads on line - Epicurious, etc.
re: MMRuth
I cook it in orange juice, reduce the amount of sugar called for on the back (by roughly 25%) and add ginger while it's boiling stove top. Leave the hunks of ginger in while it cools and pull them out before serving. Mmmm.
This pumpkin cheesecake recipe on epicurious is really good and would definitely be a good departure from pumpkin pie, although my little brother would mutiny over no pumpkin pie! http://www.epicurious.com/recipes/rec...
I also have the best recipe for apple dumplings you could ever ask for... if you're interested, I'll post it.
Good luck with everything! Every year, for as long as I can remember, my grandma cooked a very bland Thanksgiving meal. One year, my grandma wasn't feeling well, so my mom and I decided to do Thanksgiving dinner and have the whole family over. We didn't do anything really out there, we just "kicked it up a notch", so to speak... you know roasted garlic mashed potatoes instead of lumpy bland mashed potatoes, oven roasted brussel sprouts with sea salt instead of steamed over-cooked brussel sprouts, homemade cranberry sauce instead of canned cranberry sauce, and so on and so on. Anyway, after dinner, my grandma said, next year she thought she just wanted "normal" food again!! So, now we usually do two Thanksgiving's... one with grandma and "normal" food and one without grandma where we make whatever we want!
re: Katie Nell
Would love the apple dumpling recipe if you don't mind posting. Thanks!
re: ScarletB
Ditto on the recipe. What do you serve it with?
re: foodrocks
I forgot to look it up last night, but I will soon and I will just do a new topic for it... it definitely deserves one anyway! I usually serve them with good vanilla ice cream, but they're good by themselves too!
re: Katie Nell
Recipe here: http://www.chowhound.com/topics/show/...
re: Katie Nell
Ditto on that pumpkin cheesecake on Epi. I got it from a Gourmet mag a few years ago. I used part low fat cream cheese, and some other lower fat ingreds and it was still amazing.
I'll be making pumpkin date bread pudding(a variation of the one we made at Sea Salt) &/or pumpkin cake with a thin layer of fig jam & caramel mascarpone filling.
People respond so much better to pumpkin desserts when it's not the same old boring pie,cheesecake,bread..etc.
Even pumpkin flan or brulee would be good.
If interested in the recipe let me know.
re: sugarbuzz
Yes! Please! All of those recipes sound so up my alley, especially the pumpkin brulee and the cake. I agree with an earlier post, my brother might hurt somebody if we don't make a traditional pumpkin pie. But I hope if I make one of my desserts on the side, someone will notice and catch on. Thanks!
re: foodrocks
I'd love the recipe for that pumpkin cake as well - sounds amazing. I'm doing Thanksgiving for the first time this year and am looking to riff on the favorites as opposed to stick to them... thanks so much!
Good for you! It's so hard to change family tradition, even a little bit. I cooked Thanksgiving last year for my family for the first time and tried to spice things up a bit as well, while keeping the family favorites that are actually good. I know you said no more jello molds, but my family makes a cranberry mold with Russian creme that is fantastic and eaten heartily for days after. I can post the recipe if you'd like. Last year I made a different pumpkin cheesecake than listed above and it was fantastic. Here's a link to the recipe: http://www.epicurious.com/recipes/rec...
I also made for dessert a nice apple cake with caramel sauce that was in our local newspaper.
What else? Oh yes, I made an apple cabbage slaw from Epicurious for a different kind of side dish/veggie, and cheddar drop biscuits.
Good luck!
One of my favorite dishes for Thanksgiving is roasted root vegetables. I take a blend of sweet potatoes, turnips, parshnips, carrots, and golden baby beats, cut it all up to about even size, toss with olive oil, salt, pepper, a little drizzle of raw honey. I turn the mixture out onto a lightly oiled sheet pan and roast the veggies at 425 until tender and carmalized. God, it's so good with stuffing and turkey.
I make a homemade stuffing (or rather dressing since I don't stuff the bird) with cornbread, toasted pecans, chopped apples, golden raisins, and fresh sage. I don't even have a recipe. I just kinda throw together whatever looks right :). Always turns out delicious.
re: rokzane
Absolutely agree on the root vegetables. They're simple and delicious.
re: rokzane
Agreed. We have this fairly often, I usually add potatoes so I can serve one dish for starch and veggies. And I like to add sliced fennel as well. We're having this tonight with bbq ribs.
People do freak out when there's no pumpkin pie, but it's really easy to make a delicious pumpkin pie from scratch, and so much better than a frozen premade one from the store. My secret is using roasted butternut squash instead of canned pumpkin--so much more flavor! Just cut squash in half, roast cut side down until soft. Scoop out seeds and strings and discard, then scoop out squash. Let drain in a colander for a couple of hours or overnight in fridge. You can push it through a strainer or food mill to make it smoother if you want, or buzz it with one of those stick blenders. Then mix with the usual eggs, brown sugar, reg. sugar, evaporated milk or half-and-half and spices. Pour into your crust and bake until firmed up but still jiggly in the middle. You can definitely do the squash-prep several days ahead of time--keeps in the fridge for at least a week.
Good luck waking up your family's tastebuds! But don't be bummed if some people whine and complain and act like they'd rather be eating that bad old bland food. Traditions die hard, even when they deserve to die. Your version sounds so much tastier and healthier!
re: dixieday2
Roasted yams or sweet potatoes are also great subs.
I know that many CHers are anti food mags (Gourmet, BA, F&W) but I always enjoy the Thanskgiving and Holiday issues.
Gourmet and Food & Wine are particularly good this year, replete with multiple chutneys and variants on Cranberry sauce.
The one thing that I will absolutely try this year is a sweet potato and spinach gratin from Gourmet.
I'm going to try this Pumpkin Bread Pudding with Caramel Sauce from epicurious.com/Bon Appetit
My family is super traditional when it comes to Thanksgiving we will never not have traditional, plain old sage stuffing, etc... But, over the past several years a few dishes have gotten spiced up. Two of my favorites-- Mashed potatoes and sauteed leeks (mashed all together, I did it with a blender on a stick) and twice-baked sweet potatoes: pecans, orange juice, brown sugar, butter and cream of course. You can even put marshmallows on top! Seriously, so good!
I never thought of roasted root vegetables for Thanksgiving, that's definitely going to be served at my house!
You've been getting great suggestions. I look forward to trying a bunch of these throughout the fall.
One thing I always long for on thanksgiving is some kind of salad. I'm definitely no healthnut -- it's more about having something light and crunchy to contrast all the creamy, mushy, heavy dishes on my plate. 3 thanksgiving salads i like:
--thinly sliced fennel with radiccio and parsely, dressed with lemon juice and o.oil (you can also add a little thin sliced parmesean).
--red cabbage and carrot slaw with raisins, roasted pepitas, and scallions in a curry vinaigrette.
--spinach with a little bacon, walnuts, roasted apple pieces & dried currants in balsamic vinaigrette (optional crumble of blue or aged goast cheese)
all these salads are pretty table-stable (they can be dressed and left out for a while without going limp in an unappealing way)
re: JenMarie66
>-red cabbage and carrot slaw with raisins, roasted pepitas, and scallions in a curry vinaigrette.
--Could i humbly ask you for a recipe?! sounds great
re: JenMarie66
Mom makes a great fall salad with green and red leaf lettuce, dried cranberries and toasted, seasoned walnuts. The vinaigrette is either red wine or cider vinegar (depends on what's on hand) with a light olive oil, sea salt, and ground black pepper.
re: JenMarie66
I love this salad - I make it every year for Thanksgiving (though only the 'healthy' eaters take some!):
The absolute BEST turkey recipe I've tried is Emeril's Brined and Roasted Turkey found on the Food Network website. It calls for brining your turkey a day in advance in a brine of water, brown sugar, salt, halved lemons and oranges and sprigs of fresh rosemary, sage and thyme. I've even converted turkey-haters to the biggest turkey fans.
re: MeowMixx
I added citrus zest, inspired by his recipe, to my turkey brine--excellent flavor addition.
My SO insists on "classic" pumpkin pie, and he's never happy when I gussy it up. Pumpkin chesecake would be a comlete no-go (especially as he doesn't like cheesecake!). So I always add more pie...people like pie on T-day. I like variations on pecan pie that aren't just candy sweet, like maple pecan pie (there's a good recipe at epicurious, but warning, it's really rich - I use grade B syrup and cut the sugar for best flavor (http://www.epicurious.com/recipes/rec...); or a pecan tart from the NY Times with reduced apple cider as the liquid. Here's a great and easy apple-cranberry pie: http://www.epicurious.com/recipes/rec.... These epicurious recipes call for frozen piecrusts, but I use homemade, and at least recommend using the refrigerated kind or a Whole Foods or Dufour frozen all butter crust, but that's my pushy opinion [g]. And I make a pear fudge pie that's that's chocolate on top with a thick layer of pears on the bottom that's always a hit. Let me know if you're interested in the recipes. I also like mincemeat, having grown up with it, bit few others seem to...
There are plenty of variations of green beans and sweet potatoes, if those are what your family expects in the way of veggies. I really like two fairly simple recipes from epicurious that don't hog oven space: green beans with orange and rosemary gremolata, which are good warm or at room temp if your family will accept that (http://www.epicurious.com/recipes/rec...); and sweet potato puree with ginger and cider, which keeps a bit of the sweetness your family expects without the candy-sweet marshmallows, and adds the ginger element (if they're scared of spice, cut back a bit). It actually reheats pretty well in a microwave with a turntable (http://www.epicurious.com/recipes/rec...). Like JenMarie, I like a green salad to have something light in contrast to all the heavy dishes (though that's what's nice about those green beans I linked to, too). You can toss one together, and make a simple vinaigrette to add right before you put it out. If you don't think a lot of people will indulge, make a small salad, or hold back on dressing it all.
For stuffing (outside the bird), we do a bread stuffing with lots of sauteed leeks, parsley, fresh herbs, tart apples, and dried cranberries, plus sausage if you like, basted liberally with turkey drippings and moistened with turkey stock or chicken broth. As others have mentioned, it's easy to doctor up the simple cranberry sauce recipe on the Ocean Spray bag by adding lemon zest, a cinnamon stick and/or some ginger; I think a pinch of ground cardamon is a great addition. Replacing some or all of the water with something more flavorful is a good thing - OJ is always good, and I personally love it made with 2/3 OJ and 1/3 raspberry vinegar. The cab/zin sauce Candy mentioned is delicious as well; I've made it with a Rhone. You can always make a variation and also have the canned stuff for the die-hards, but so many people I know have tasted homemade cranberry sauce for the first time and never looked back.
re: Caitlin McGrath
Wow, all of that sounds great. Could you please post your recipe for the chocolate pear pie? It sounds right up my alley! And by the way, I appreciate the tip on the store bought pie dough! One can never have too many options.
re: foodrocks
Sorry it's taken me a while to post this recipe; I'm having problems with my computer archives, and the book where I have it written down had gone missing.
This is definitely rich, the kind of thing that's best with some unsweetened or barely sweetened whipped cream. The filling is fudgy; I wouldn't recommend using chocolate with more than 60% cocoa content for the bittersweet part, or it'll just be too much. I like to use a good amount of pear, but if you use larger ones than are specified, make sure you're using your own pie plate, not one a frozen deep-dish crust comes in, or there won't be enough space. You can make it a day ahead and refrigerate it overnight once it has cooled. Enjoy.
Pear Fudge Pie
Crust for a single-crust 9-inch pie
3 oz. bittersweet chocolate
1 oz. unsweetened chocolate
2 Tbsp. unsalted butter
1/2 cup dark corn syrup
1/2 cup sugar
4 eggs
2 Tbsp. plus 1 tsp. all purpose flour
2 Tbsp. brandy
1 tsp. vanilla
pinch salt
2 medium-size ripe pears, peeled, cored, chopped in large chunks
Preheat oven to 350F. Fit the pie crust into a pie plate (I prefer Pyrex), and flute or crimp. Blind bake for about 15 minutes, or until lightly colored. Maintain oven temperature. Carefully melt all the chocolate and the butter over the lowest heat, in a double boiler, or in a microwave. Let it cool for a few minutes (if you've melted it in a saucepan, scraping it into a mixing bowl will help), then whisk in the corn syrup and sugar. Whisk in the eggs until thoroughly combined, then the flour, brandy, vanilla, and salt. Spread the pears evenly over the bottom of the pie shell, and pour the chocolate mixture over. Bake for 50 minutes (you will probably want to cover the edges of the piecrust with foil or a pie crust shield after the first 25 minutes to prevent overbrowning), until the top looks set; the center will be quite jiggly underneath, but will set up as it cools. Cool completely on a rack before serving. Serve at room temperature or chilled, and store any leftovers in refrigerator.
I just made a turkey dinner for my family. They are sticklers to tradition, so I jazzed mine up a bit. I'll list what I made, but be fore warned that my family loves garlic alot so that is how I doctor up quite a few things.
I made a turkey and under the skin put a layer of orange slices and garlic cloves. This kept it moist and gave a nice flavor to the meat. Just watch the garlic cloves under the skin. If they start to brown, with the skin, cover the whole bird in a tent of foil.
I made sweet potatoes with garlic. I cut the sweet potatoes in to 1/4 in slices. For four sweet potatoes, I added a whole bulb of peeled garlic to the pan and I added a palm full of brown sugar and sauted it all in a half a stick of butter until the sweet potatoes were soft. A little sweet, quite flavorful and not nearly as disgusting as the marshmellow mess.
I made green bean casserole just like on the back of the Frenches onion container, but again added a few cloves of chopped garlic, and every one agreed that garlic was the flavor that was missing (of course, though, they love garlic).
I made corn pudding instead of the traditional corn bread-I got the recipe from allrecipes.com.
I took the canned cranberry jelly and crushed it with a potato masher. I then added some orange juice from the rest of the orange I had left over from the turkey and some orange zest.
Instead of the rolls, I made a huge loaf of challah, but instead of honey, I used molassas and it gave it a really neat flavor. I got the main recipe from allrecipes.com.
For dessert, I made a pumpkin and gingerbread trifle that I kind of adapted from a Paula Deen recipe. I pureed fresh roasted pumpkin and layered it in a dish with gingerbread cake and cool whip. Tasty and it felt healthy to eat.
re: sunshinedrop
I like to think garlic IS the solution to any food problems too!
I made a great pumpkin creme caramel for Thanksgiving dessert a few years ago, it was so good.
re: WINDELLA
Them's fightin' words! My Grandma's pie is anything but!
If you decide to make apple pie, peel & *thinly* slice some quinces and slip them in. Thin slices are important so they cook thoroughly. They add an intoxicating fragrance.
Here are some more good ideas from the 'Hounds' reports on Thanskgiving menus last year:
Many people have suggested homemade cranberry sauce recipies. While I always applaud innovation in the kitchen, many people (speaking especially for myself here) prefer the canned Ocean Spray cranberry sauce. I have not tasted any better, and this includes many years of attempts by my mom.
On another note, have you considered putting dried cranberries in apple pies? They add a nice bit of tartness, especially if you are using store bought apples, which tend to be a bit sweeter/softer than fresh picked apples.
I just posted about a Stilton Tart w/Cranberry Chutney in a thread that I started, but it just struck me that it would work perfectly for Thanksgiving, as well as providing a variation on cranberry sauce that's actually a cut above the usual:
I make a barley casserole for many thanksgivings or other winter dinners. Saute some mushrooms in a stick of butter, when browned, remove to a casserole dish. Add 2 cups barley, saute until toasted, add to casserole dish. Add chopped white part of two bunches of scallions to the casserole. Deglaze saute pan with a cup of chicken stock. Add to casserole dish with 3 more cups stock, and a cup of dried cranberries or dried cherries. Cover the casserole dish, and bake with whatever is in the oven - add more stock if needed, until barley is tender. Before serving, stir in the chopped green tops of the scallions, and a cup of toasted pecans, coarsely chopped.


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This document gives a brief description of tachyon theory, and explains why tachyons cannot be used for faster-than-light communication.
This document is a qualitative, not quantitative, treatment of tachyon theory. To keep the mathematics simple and the diagrams comprehendible, the speed of light is assumed to be 1 space-unit per time-unit, and space is assumed to be one-dimensional.
The momentum–energy graph
The graph shows momentum (p) on the x-axis and energy (E) on the y-axis. The two yellow lines show the 'light cone' (in four dimensional space-time this would be a 'hypercone') — that is, where E = ± p. The region above and below the two lines is known as 'timelike', and the region to the left and the right is known as 'spacelike'.
The standard particles
One of the famous equations of relativity states that E2 = m2c4 + p2c2. We are using units such that c = 1, so the equation becomes E2 = m2 + p2.
The solutions of this are the blue hyperbolae shown on the graph. Note that the hyperbolae cross the E-axis at E = m, consistent with E = m c2 when c = 1.
Particles on the upper branch are known as tardyons or bradyons (= "slow particles") and they travel at subluminal speed. These include protons, neutrons and electrons. Particles with no mass move on the light cone, at the speed of light, and are known as luxons (= "light particles"). These include photons. Particles on the lower branch have negative mass, and these are the theorised 'virtual particles'.
Another famous relativistic equation is E = m(1 - (v/c)2)-½. As tachyons, the theorised faster-than-light particles, have v > c, the square root is of a negative number and therefore is imaginary. But energy can't be imaginary, so this tells us that the mass, m, is also imaginary and E is negative.
E2 = m2 + p2 becomes p2 - E2 = M2, where M is real. The solutions to this equation are the hyperbolæ in the spacelike region of the graph. As E < 0 for a tachyon, the pink portion represents tachyons.
From the graph we can see an interesting property of tachyons - as they lose energy (E becomes more negative) their momentum increases, unlike ordinary particles.
Electrically charged tachyons
If tachyons were electrically charged, as they travel faster than light they must produce Cherenkov radiation, lowering their energy and causing them to accelerate. Charged tachyons would therefore lead to a runaway reaction releasing an unlimited amount of energy. But as tachyon–antitachyon pairs would form spontaneously in a vacuum, the runaway reaction would lead to an unstable vacuum, so we must assume tachyons are uncharged.
Tachyon communication
Let's look at the relativistic quantum mechanics of tachyons, discussing only spin-free tachyons in two-dimensional space-time for simplicity. These results still hold for other situations, but the mathematics is beyond the scope of this document. The wave function for a spin-free tachyon would satisfy the Klein–Gordon equation ((d/dt)2 + (d/dx)2 + m2) Φ = 0.
Any solution to this equation is a linear combination of solutions of the form Φ(t,x) = e-iEt + ipx. When m2 is negative (as with tachyons), we get two types of solution. If |p| >= |E| the solutions look like waves propagating faster than light. If |p| < |E| the solutions look like waves amplifying exponentially over time. We can now decide whether to consider the second type of solution.
If |p| < |E|
If we do consider the second type of solution, the Klein–Gordon equation can be solved for any reasonable initial data. We can prove that if Φ and dΦ/dt are zero outside some interval [-L,L] when t=0, they will be zero outside the interval [-L-|t|,L+|t|] at any time t. So localised disturbances do not propagate faster than light.
If |p| >= |E|
If we do not consider the second type of solution, the Klein–Gordon equation can only be solved for initial data whose Fourier transformations vanish in [-|m|,|m|]. The Paley–Wiener theorem tells us we cannot solve the equation for initial data that vanish outside some interval [-L,L]. This means we cannot localise the wave.
The final word on tachyon communication
To send a message faster than light using tachyons, we would have to encode the message on a localised tachyon field, and then send it off at superluminal speed. But this is impossible as local tachyon disturbances are subluminal, and superluminal tachyon disturbances cannot be localised.
Further reading
Faster Than Light: Superluminal Loopholes in Physics, by Nick Herbert:
- Faster Than Light: Superluminal Loopholes in Physics at Amazon.com
- Faster Than Light: Superluminal Loopholes in Physics at Amazon.co.uk (for British readers)
Schrodinger's Kittens and the Search for Reality, by John Gribbin:
- Schrodinger's Kittens and the Search for Reality at Amazon.com
- Schrodinger's Kittens and the Search for Reality at Amazon.co.uk (for British readers)


text: EZWebPlayer makes Enterprise level video hosting and sharing easy and affordable. The White Label video platform gives you max features and capabilities for total control, customization and flexibility at a far lower price than other options. And it's easy to use. You get a custom domain branded player, automatic video sitemap, and video landing pages. EZWebPlayer bundles all the power of Amazon Web Services together in a package that is simple, non-tech, and affordable. Plus no branding, easy sharing, Live Streaming, mobile device support and many other features built for business. Take our free trial and see just how easy!


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Narragansett Beer has announced the release of its latest beer in the Private Stock series � the Town Beach Imperial IPA.
According to the Emmy Awards ballot, True Detective isn't a miniseries, but
Our top moments of the week: 13. Worst Union: FYI takes reality dating one step further by introducing strangers to each other — as they walk down the aisle to get married. By the end of�
Kansas City Royals outfielder Alex Gordon will miss next week's All-Star game after visiting with a hand specialist and receiving an injection Thursday for his sprained right wrist.Angels shortstop Erick Aybar was added to the roster as...
If you're still fuming over the�How I Met Your Mother�series finale, now might be a...
Fox is getting a head start!The network announced premiere dates�Thursday�for their upcoming fall programming slate, which spans two months and ends in early November with
As fans get increasingly heated and worried over whether Game of Thrones author
Riley is definitely her father's daughter on�Girl Meets World, but the sequel series is no...
- Events Calendar


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|The Leadership milestone recognizes persons who make a significant investment in Columbia through the sustained leading of ministry. It marks the transition into the Investing phase when and adult's focus shifts from receiving from others to the leading of others through ministry.
Upcoming Opportunities:
The inaugural celebration of this Waypoint will occur in April 2014. Stay tuned for more information.
Barry and Georgi Hall


text:
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55, rue Dalhousie
Québec, QC
Behind her solid counter, Marie-Chantal Lepage and her experienced team prepare their delicious creations just for you. Mouth-watering dishes made with local ingredients, impeccable service and a wine list both diversified and affordable. The superb yet sober decor is a feast for the eyes.
Fine foods
Dinner, Lunch
Cloakroom, TV and Sport Broadcasting
Free outdoor bike parking on site, Pay outdoor bus parking on site, Pay outdoor car parking on site
English, French
Menu available in English, Menu available in French
Schedule and rates are subject to change frequently and without notice. You should always visit their website or contact them before going.
Hours: Restaurant is open as of 11:30 a.m. for lunch from Monday to Friday. From October 1 to April 30, the restaurant is open for supper on Monday for groups of 10 or more, open on Tuesday for cooking lessons and open for supper from Wednesday to Saturday as of 6 p.m. From May 1 to September 30, the restaurant is open as of 6 p.m. from Monday to Saturday. The café/store is open daily between October 1 and April 30 from 8 a.m. to 7:30 p.m., and open daily between May 1 and September 30 from 8 a.m. to 9:30 p.m. Espace 20 at L'Isle de Bacchus is open daily from 11 a.m. to 3 p.m. and in the evening for groups upon reservation.
No ratings yet from Quebecregion.com travellers
Rate your experience.


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12 Aug 2011 - 18 Nov 2011
Visiting: United Kingdom, Mexico, Cuba, Belize, Guatemala, El Salvador, Nicaragua, Costa Rica, Panama, Venezuela, Colombia, Ecuador, Peru, Bolivia, Paraguay, Brazil, Uruguay, Argentina, Chile, New Zealand, Australia, China, Singapore, Malaysia and Thailand.
katarzynaPOL hasn't been active in the wiki travel guide yet. Have you?


text:
Wii U officially marketed by Nintendo. Premier in the United States before visited other areas. This latest generation of consoles were sold to supply shortages.
Wii U marketed Sunday (11/18) midnight U.S. time. Queues stretched across multiple points of sale, such as the Nintendo World store in New York City.
Limited stock made Nintendo Wii U already show signs of discharged at various stores. Reported by TechRadar, Monday (11/19/2012), some consumers have been difficult to get the goods.
One proof that there are more Wii U sold on auction sites at a price higher than the price that was originally about $300. There are approximately 2,500 Wii U auctioned on eBay.
The new Nintendo console did have significant differences compared to the previous generation of Nintendo consoles. He supports full HD resolution as its competitors, Microsoft Xbox 360 and Sony PlayStation 3.
Nintendo Wii U controller is the next great thing on this console. The new controller has a screen that is connected wirelessly to the Wii U.
Amazingly, through this controller players can do the setup or display information of games played while games are being played still appear on the screen.
The Wii U it will go on sale at a $299.99 for Basic Set / $349.99 for Deluxe Set. This price includes a HDMI cable in the sales package


text: Suey wrote: >> >> I have a secret strategy; when I don't have time to read the whole >> discussion, I stop reading. >> >> > > Beautiful! We should all remember that when doing finger exercises on > the key board! Brevity, getting to the point, as Johnna says, > performing more exercises on the floor or around the block are more > positive than five pages of copies of what she said and what he said > and what that other lady wrote. . . So please just remember when you > seem a bit too winded, click the del button from time to time. GET TO > THE POINT!!! cause everybody is going to stop reading if not!!!! Suey, that didn't mean I think you should go on telling people how to write. It meant that if you don't have time to read what's on the list, don't read it. -- Antonia di Benedetto Calvo ----------------------------- Habeo metrum - musicamque, hominem meam. Expectat alium quid? -Georgeus Gershwinus -----------------------------


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Cloud Nothings recently stopped by the set of Late Night with Jimmy Fallon to perform "Stay Useless" off 2012′s critically-acclaimed Attack on Memory.
Released in January, Attack was the first record in 2012 to achieve "Best New Music" status from Pitchfork.
Watch the Cleveland-based quartet below.
For more information, visit Cloud Nothings' official Facebook page.


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STS-135 is Coming….
By Matt Mira on July 6, 2011
After twenty-one straight days of working (including the pilot, podcast, and Fruit stand), I have come to Florida for what will be the end of the Space Shuttle program. Florida is known for many things, including Disney World, breakfast buffets (go ahead, Google "Breakfast Buffet"; the first suggested search is "Breakfast Buffet Orlando"), and most of my immediate family. However, to me, the most important thing in Florida, besides the oppressive humidity and my parents, is Launch Complex 39.
Complex 39 is like a place one would read about in science fiction, like the Utopia Planitia in Star Trek where the Enterprise D was built, or the rift in Cardiff where the TARDIS can land and draw power. These are starting points for great adventures, adventures across time and space, into the reaches of the unknown. Only thing is, Launch Complex 39 is REAL. It is the place where the Saturn V was first sent into orbit around Earth with Apollo 4. The place where Armstrong, Aldrin and Collins used 7.6 MILLION pounds of thrust to break free of the Earth's gravity and visit another celestial body for the first time in the history of humanity. (This is all assuming "Ancient Aliens" on the History Channel is full of shit)
Complex 39 has also been the home of the Space Shuttle since 1981. Think about that. Before I was born, humans had built a spacecraft that could not only leave the Earth and enter orbit, but could also return to Earth and be used again! Next month, I turn 28 and we are still using the same shuttles. While this is a testament to NASA and the crews of the Shuttle program, for not only building a reliable fleet of space craft but for continuing to use them, this should also serve as a damning of political climate and a continuing emphasis on tax dollars moving away from sciences. I mean, really? 30 years and we are still using basically the same ships? Shouldn't there have been like a "super space shuttle" or an "Enterprise-A" by now?
I shall now step off my futuristic soap box and say to each and every one of you that what is happening on Friday is the end of an era, an era that I am so proud to have been around to see. Thursday and Friday, I will be at the Kennedy Space Center. I have been lucky enough to be invited to be part of the Tweet-up for STS-135. This is the final bow for the Atlantis Orbiter and the Space Shuttle program. It is truly an honor to be part of this historic moment, and if all of you kind readers don't mind, I will try to share as much as I can on the site.
[...] captures the excitement of someone who has long been interested in the space program. Check it out here, here, here, and [...]
Not only are the stopping the shuttle program. They are stopping the quest of mars. Barack Obama needs to step down. He's in Americas worst interest and I hope he loses the upcoming election because he's an idiot.
[...] this would be a good time to go back and read Matt's posts about the launch, here, here, here, and here. 6 comments read them below or add [...]
[...] this would be a good time to go back and read Matt's posts about the launch, here, here, here, and here. Share and [...]
Yay! A Matt Mira post!!
I'm just gonna echo the sentiment of "Yay Matt!"!! I hope your adventures near the space shuttle are great and that you keep up the great blogging.
That is some amazing writing there Matt! Have a great time these next few days being a part of history!
PS I loved the post!! Now, for the tweets…Noodle Stories? (am I getting all these references wrong??) *sigh* cough *sigh*
Mira Buoy, Mira Buoy (Is that right?) *sigh* – Hey Big C -
Don't forget that Star Trek: The Exhibition and Star Trek Live are at the Kennedy Space Center Visitor's Complex. Definitely worth a blog or two!
Can't wait to read your tweets, I bet they are as witty and well-written as this article.
Matt Mira! You wrote a blog! Nice work, hope you keep this up.
Awesome Matt… hope you have an awesome time, you Awestronaut you!
Glad to see you bloggin', sir.
Hopefully one day very soon, you can sustain yourself w/0 the help of
the DREADED fruit stand.
Have a blast, and keep up the excellent work.
Yay Matt! I shall be reading these as they come, have fun.
Sooooo envious of your ability to be there. The first post was fantastic and I can't wait to read more of them. Help us all witness history vicariously through your personal space-tinted goggles!
You are a lucky guy Matt. I hope you get some great pictures and some great stories from your time in Florida.
And to think you hadn't blogged til now…keep up the writing, Matt. Can't wait to read more of your space adventure (via the ground) account!
Fellow Fatstronaut, let's hope that between the two of us arriving Florida doesn't simply sink. I'm thinking of flying down tomorrow from Connecticut even though the odds are looking wobbly and the crowds are getting laaaaarger. Hmm, wonder if there are any other attractions in Florida? Nah.
Great writing, Mira Booey! I'm sure Big C is super proud of you!
Great blog post, Matt! Your enthusiasm for this shines through in your writing. I can't wait to read more about your adventure! #TeamMatt
Guess who else is going to the launch?
Ryan North of http://www.qwantz.com/
Joey Comeau of http://www.asofterworld.com/
You should hit them up for a podcast! Or at least say hi, because they are awesome.
Congrats, Matt, and great first step! Can't wait to read more. #teammatt #mirabooie
Also, what are your thoughts on space elevators?
Nice post, Matt. Your enthusiasm is bleeding through my screen. I look forward to reading the rest of your thoughts on both your journey to FL and our collective journey through the Space Age.
And since nobody else here has said it yet… Mira booey!
Rock on!
Nice work Matt!! Keep up the great writing!
I see a bright future for Mira Booey! (the good thing about that nickname is it's hard to spell, which might cut down on usage)
I can't wait to follow your Tweetup adventures. I'm an alum of the Atlantis STS-132 Tweetup, and it was one of the most amazing events of my life!
You're lucky to be going to see Atlantis. She has a perfect on-time no delay launch record for her Tweetups. She's no diva like Discovery & Endeavour.
and if you love seafood………
Keep it up Matt! You've got an engaging writing style.
Nice job Matt.
Welcome to the site, Mr. Mira. I'm glad to see a new blogger on the site, and one that has such an interesting viewpoint. Where else have you written before? I'd enjoy hearing more of your viewpoints, especially since it seems like you must have been blogging for many years. Thanks!
Essentially, the predominate belief is that the private sector will take the ball on this, Matt, and that it is a waste of money to engage in public projects like this one. I would blame it on the current political climate, but as you point out, it hasn't just been since the recession that started in '07-08 that this has been going on.
There is definitely a cultural shift in the United States toward almost virulent anti-communal efforts toward anything unless the collective effort can somehow generate a profit.
So unless there are, say, minerals that cannot be found on Earth in the Jupiter asteroid belt that can be used for something, it will be another nation, not the United States that will take us to the star.
I must say that although it is brief this post is well written and quite enjoyable to read. I eagerly await more posts sir. Keep it up!
I'll be watching from the roof of my house! and shedding a tear for the future…we'll have to wait just a bit longer until we're discovered by Vulcans using a Warp drive. I'll see if I can spot you in the crowd, Matt.
yay, you're finally posting on nerdist, matt! great article, and i'm looking forward to the rest of your entries about the final shuttle launch!
Great post, Matt!! Glad you're getting to do this. Very historic and cool.
btw, um.. I'm pretty sure that rift in Cardiff is *totally* real. Just saying.
You better share as much as you can Mira!
So all of us 'regular' folk can also feel like a tiny part of this historic moment.
An I am still looking forward to the day I can buy my own X-Wing Starfighter and go explore the galaxy in search of wise old Jedi masters and timelords.


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Student Resources
Cooperative Education is a great career strategy in which a student gains invaluable professional training. Students that co-op are considered 'industry-ready' and, also, begin establishing their professional network for the post graduation job search. This web page offers a general overview of the requirements and registration process.
Who Qualifies?
Undergraduate Students
Any undergraduate student in good academic and social standing may participate in the co-op program, provided the student has completed at least one year of study at Michigan Tech (or for a transfer student, one semester at the University).
Graduate Students
To participate in the co-op program, a graduate student must have full-time student status at the time of application and throughout the co-op experience. Students must have a minimum 3.0 GPA, good social standing, and signed permission from their graduate advisor.
International Students
To work in the United States, International Students must be issued an I-20 from the Office of International Programs and Services (IPS). To obtain an I-20, IPS must receive a copy of the employer offer letter and a copy of the Student Information form, date stamped and signed by the Co-op Office at Career Services. Speak with a representative of IPS to discuss employment/education requirements. International students must be enrolled for two semesters prior to the co-op and must inform the IPS office of their co-op plans to ensure compliance with visa requirements.
The Co-op Search
You can find co-op positions through our HuskyJOBS system, job fairs, academic departments at Tech, student organizations, and online searches. If you come across employers who are not yet familiar with Michigan Tech's co-op program, feel free to refer them to our office, and we will answer any questions they have.
Academic Credit
Student Status
In order to maintain continuously enrolled status (and retain loan deferment, health insurance status, and the ability to register for classes in upcoming semesters) students frequently register for the co-op course during the fall and spring semesters.
Before accepting a co-op position, be sure to check in with the Office of Financial Aid to determine whether the co-op may affect your financial aid.
Co-op Status Requirements
Students on a full-time co-op work full-time hours during the semester (an average of 35–40 per week) and register for 2 undergraduate or 1–6 graduate co-op credits. A parallel co-op, requires a student to work part-time hours (20–25 per week), register for 1 co-op credit, and take another, for credit, course at Tech. It is important to understand that the term full-time co-op is different than being considered a full-time student. While a student on a full-time co-op is considered 'full-time' by Tech, other entities, such as scholarship providers, may not recognize the student as full-time. Please consult with Career Services and Financial Aid if you have questions.
How to Register
- Download and complete the three required registration forms.
- Submit your three completed forms and a copy of your offer letter to the Co-op Office.
- You will be registered for UN3002 (undergraduate, 1–2 credits) or UN5000 (graduate, 1–6 credits).
- Note: You may only register for the co-op course through Career Services—you cannot register via the Registrar's Office or Banweb.
- You must register with the Co-op Office for every semester of the co-op assignment. We will not automatically register you for future semesters without notification.
- Remove yourself from any upcoming interview schedules, and inform any other companies considering you for employment that you have accepted a position with another company.
- It is unethical to continue the co-op search once you have accepted a position.
Tuition Payments
As a co-op student, you are only required to pay for 1–2 undergraduate co-op credits or 1–6 graduate co-op credits, regardless of your residency status. You will receive your tuition bill per the usual billing schedule.
As with any class at Michigan Tech, if you register late for your co-op you will be assessed a late registration fee. Note: You must pay for your credits by the due date, or you will be dropped from the course and charged a late fee to be re-registered.
Navigating Your Co-op Experience
Career Services is here to help you get settled into your co-op assignment, unravel the intricacies of the workplace, and understand your role as a co-op employee. See co-op tips, and get the scoop on everything from relocating to coping with jitters to following the office chain of command.
Fulfilling Your Course Requirements
The Co-op Course has now moved to Canvas. Co-op students will be required to log in to Canvas and follow the instructions provided on the Canvas course web page. Co-op students will submit all of the graded documents into the Canvas system. Discussions will also take place within the Canvas system. Registration will NOT occur through the Canvas system.
After registration students will have access to the Canvas course. Students will be required to read an "Orientation Manual," which is accessible within Canvas. The student will then take a brief quiz on the contents of the manual. The purpose is to orient students to the co-op course. Students will receive a point total for the number of correct responses. The specific due date is viewable in Canvas.
Co-op students will be provided with discussion prompts throughout the semester. The student will be required to respond to the at least one discussion prompt. The topics for discussion will include career-related issues, co-op expectations, ethics, and technical challenges. The topics are designed to prepare students for responding to the essay questions, which are due at the end of the semester. Posting in the discussion board is required to obtain points toward the final grade.
Throughout the co-op course students will be required to participate within Canvas. One form of participation is completing and submitting evaluations of your work. Each student is required to submit two evaluations per semester. The first evaluation, which occurs around the mid-point of the semester, is called a Progress Evaluation. The second evaluation is called the Final Supervisor Evaluation. In both cases the student and student's supervisor should work together in completing and discussing the evaluation. Submission of the evaluations on time is sufficient for earning the credit for the assignment. The Final Evaluation is due at the end of the semester. Specific dates will be set for each semester and are viewable in Canvas. See co-op forms.
Essay Questions
Co-op students are required to complete two sets of essay questions. The first set is titled "Technical Essay Questions," and the second set is titled, "Reflective Essay Questions." The questions are found in Canvas and are to be submitted through Canvas. Students will type their responses to the essay prompts in a document. Students will then print the document and have it reviewed by their supervisor. The supervisor will sign the cover page of the document (which is also provided in Canvas), approving the contents of the responses and verifying that there is no proprietary or confidential material included within. The student will either take a photo of the document or re-scan the document and upload it into the Canvas system. The students' responses will be graded on thoroughness, adequate detail, and appropriate spelling and grammar. Therefore, students could earn a higher or lower grade on these assignments depending on the quality of the responses. The student is required to submit the essay question responses by the end of the semester. Specific dates will be set for each semester and are viewable in Canvas.
Co-op students are required to submit an updated resume. The resume should integrate the co-op work experience into an existing resume. If the student performed special or relevant projects while on co-op this could also be added. The resume must be submitted in Canvas and doing so is sufficient for earning the points on this assignment.
Student Survey
Prior to submission of the end of semester assignments, students are required to complete survey. This survey addresses the co-op work experience, supervisor, housing, location, and social life. The survey is to help future co-op students, employers, Career Services, and the academic departments improve the co-op program.
Multiple Semester Co-ops
Some students participate in the co-op for the duration of one semester, but some students participate in multiple, consecutive semesters. In order to ensure that students who are on a multiple semester co-op are not performing redundant academic work, accommodations will be made. IT IS IMPORTANT TO UNDERSTAND THAT A STUDENT IS REQUIRED TO COMPLETE ALL OF THE REQUIRED WORK AT THE CULMINATION OF EVERY SEMESTER. This includes multiple semester co-ops assignments.
Grading Policies
Due to the large number of reports that must be graded each semester, a course grade is not typically available to submit by the end of finals week. As a result, students are initially assigned a "P" for "Progress."
Once the reports are graded, a grade will be submitted and the "P" grade will be replaced by a letter grade, which will be posted to your official transcript.
In most majors, co-op credits can be used for free electives or technical electives pending the academic department's approval. Talk with your academic advisor for specifics regarding your situation.
Additional End-of-Co-op Tasks
- Update Your HuskyJOBS Profile: Don't forget to update your resume and profile in HuskyJOBS. You'll want to highlight this valuable work experience for potential employers.
- Update Your Student Info: If your expected graduation date has changed, you'll need to call or visit the Registrar's Office to have it updated. You can change your address via Banweb.


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Every week of the 2010 PGA Tour season, the editorial staff of the SI Golf Group will conduct an e-mail roundtable. Check in on Mondays for the unfiltered opinions of our writers and editors and join the conversation in the comments section below.
David Dusek, deputy editor, Golf.com: Greetings from Augusta Ga., home of the 2010 Masters Toonamunt. The eyes of the world will be on Tiger Woods tomorrow when he gives his first press conference at 2 p.m. Eastern time. Let's make a turn down Magnolia Lane. What are people most interested in this week?
Alan Shipnuck, senior writer, Sports Illustrated: Tiger on Thursday, then the leaders after that. Bring on the real golf!
Mark Godich, senior editor, Sports Illustrated: I want to see how all of the Euros do. Time for one of them to contend at Augusta.
Rick Lipsey, writer-reporter, Sports Illustrated: Curious what the "yahoo" moment of the week will be for Tiger, whether on or off the grounds.
Shipnuck: I read that Tiger asked to stay in a cabin on the grounds. If true, that would indicate he's nervous about being in the world at large. But there are no yahoos at the Masters no one wants to lose that badge forever.
Lipsey: Something will happen in Augusta.
Dusek: I spoke with a local who said she turned down more than $5,000 from a tabloid for her Tuesday badge. She was afraid the reporter/snoop would get kicked out and she'd lose the badge forever. She also said there is a semi-organized movement down here not to assist or cooperate with tabloid media outlets. I strongly doubt Tiger is going to hear anything but polite, quiet applause as he plays ... unless he makes a few birdies and eagles.
Jim Herre, managing editor, SI Golf Group: Woods will be harassed, but only off the course. He will be hounded by the uncredentialed media every moment he is not on the grounds of Augusta National. Could get ugly.
Shipnuck: I don't think so. He'll be at the course or in his house. It's not like he'll be in the queue at T-Bonz.
Godich: And he wonders why Elin won't show up for at least one day?
Lipsey: Spending the week with my two toddlers at home sounds infinitely more fun than being hounded in Augusta.
Shipnuck: Especially if home is a yacht floating in the Caribbean!
Damon Hack, senior writer, Sports Illustrated: Apparently Extra and Entertainment Tonight are already in Augusta. Tiger will be sleeping with one eye open.
Lipsey: Wouldn't be at all surprised if some porn company or gossip rag does something zany, like bringing an ex-Tiger babe to Washington Road to sign autographs, do interviews, etc.
Dusek: The truck from the show "Cheaters" has been driving around Augusta for more than a week, I'm told, and one of Tiger's alleged mistresses will be dancing at a strip club in Augusta. That the sort of thing you were thinking of Rick?
Shipnuck: But Tiger will just glide right by. The circus on Washington Road has no bearing on his week.
Dusek: I agree. How many majors did he win while juggling all the affairs we've learned about over the past five months? I think he knows how to block out distractions.
Lipsey: His major count has trailed off in recent years, compared to the early years. That could well be attributable to his off-course shenanigans
Dusek: Or his bum knee. Or his swing changes. Or his growing family. We can't know that, and is it really fair to make that leap?
Cameron Morfit, senior writer, Golf Magazine: Living a double life couldn't have helped his peace of mind.
Godich: Probably not fair to make that leap. I just don't think players are as intimidated by him as they once were.
Herre: I agree. Some of them probably feel morally superior. The aura is gone.
Shipnuck: Morally superior doesn't help you stop a 4-iron on the 15th green.
Godich: Just remember that the last memory we have of Tiger in a major is his getting chased down by Y.E. Yang at Hazeltine.
Morfit: No question the intimidation factor has been altered, but now I wonder if Tiger has unintentionally restored his aura by becoming even more famous than ever. O'Meara hit a crummy shot to start their practice round today and reportedly said he had not played with Woods for a while.
Godich: I want to see how Tiger behaves if he starts spraying shots and, of course, who he gets paired with. How about Tom Watson? That would be fun.
Morfit: Bubba Watson is Tiger's playing partner of choice, but he's not in the field. I still say Jim Furyk and Steve Stricker are the most likely candidates, but I wouldn't rule out Mark O'Meara or even Lee Westwood.
Herre: O'Meara's a good call. And maybe someone like Byeong-Hun An.
Godich: Will be interesting to see. And will Augusta officials feel players out to see if they're willing? I don't care what anybody says: Nobody is going to want to be paired with him. It will be a circus.
Shipnuck: It won't be a circus at Augusta National. There will be the same number of fans and media as any other year. And TW has always had the biggest galleries. On the grounds it will feel like any other Masters.
Dusek: I agree. Extra tickets were not sold for this year's tournament. A lot of people will still want to follow Phil Mickelson. Lots of patrons are going to set down their green chairs at Amen Corner and let the players come to them. Tiger's gallery will be huge, but it can't be bigger than the gallery he and Phil had last year on Sunday.
Godich: True, but there is still that distraction, the anticipation of his return. And I still wouldn't put it past some fan er, patron in the gallery popping off.
Lipsey: It'll be the most awkward sports event ever: All the people on the grounds will have questions on their minds, and Tiger will know they're thinking about those questions, but the questions won't come up, except in the very controlled press conference. It's funny to read the comments from Tour players, like Fred Couples and Paul Casey, who say they're only talking golf with Tiger. Those guys are as curious as we are, so it must kill them that they can play holes with Tiger without saying a word about you know what. Must be darn awkward.
Morfit: I'm curious how no-holds-barred the press conference will be. Seems like it has the potential for pain.
[Live Blog: Discuss Tiger's 2 p.m. press conference with Golf Magazine's Connell Barrett]
Godich: I know it has been said that there is no time limit on it, but I wonder how long he'll sit up there and take questions.
Farrell Evans, writer-reporter, Sports Illustrated: Tiger will tell us nothing we don't already know in his presser. He'll talk about the condition of his game and the golf course and how great the new range is.
Lipsey: Somebody could be holding onto a bombshell news scoop and waiting to cash in this week. Anything's possible and nothing would be too surprising.
Shipnuck: Only bombshell would be proof of PEDs. Another bimbo won't register.
Dusek: I agree. At this point, I think the world has become numb/desensitized to the number of women Tiger has had affairs with.
Godich: Everybody has moved on to Jesse James.
Morfit: Right. The trail of mistresses doesn't matter any more. It'll go away slowly, since some have bigger appetites for that stuff, but I already sense a bimbo-fatigue.


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1/3 Photos of TSR Version of Breakfast Burritos McDonald's by Todd Wilbur
Prep Time:
Cook Time:
10 mins
15 mins
From Top Secret Recipes www.topsecretrecipes.com. "This famous food chain begun offered breakfast back in the late seventies, shortly after introducing the Egg McMuffin. The company quickly realized the potential of a quick, drive-thru breakfast, and developed several breakfast selections. The Breakfast Burrito was introduced in 1991, and nowadays, one out of every four breakfasts eaten on the is from McDonald's."
Units: US | Metric
Serving Size: 1 (151 g)
Servings Per Recipe: 4
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Butterscotch "Salty Oat" Cookies
The crunchy salt crystals on top of a salty oat cookie really makes them special. Butterscotch chips lend an extra bit of sweetness and cinnamon gives them a hint of spice. They may not be your grandma's oatmeal cookie, but I think that she'd approve.
This recipe is adapted from Erin's 2011 cookie swap recipe.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Butterscotch "Salty Oat" Cookies
About This Recipe
|Makes about 2 dozen cookies
|Active time:
|30 minutes
|Total time:
|3 hours
|Special equipment:
|electric stand mixer, baking sheets, parchment paper
|This recipe appears in:
|American Classics: Butterscotch 'Salty Oats'
- 3 1/4 cups (9 1/8 ounces) old fashioned rolled oats
- 1 1/2 cups (6 3/4 ounces) all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 16 tablespoons unsalted butter, at room temperature
- 3/4 cup (6 ounces) dark brown sugar
- 1/4 cup (1 3/4 ounces) sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 11 ounces butterscotch chips
- Fleur de sel
In a medium bowl whisk together oatmeal, flour, cinnamon, baking soda, and salt. Set aside.
In the bowl of an electric stand mixer beat butter until smooth. Add sugars and beat until fluffy, about 3 to 5 minutes. Beat in vanilla extract. Beat in egg until thoroughly combined. Add flour mixture and beat until just combined. Stir in butterscotch chips.
Cover bowl with the dough with plastic wrap. Chill dough in refrigerator at least two hours and up to overnight.
Move oven rack to the center position and preheat oven to 375° F. Line two large baking sheets with parchment paper. Roll a heaping tablespoon of dough into a ball and dip it into a shallow bowl of Fleur de sel or Kosher salt, so the coarse salt sits atop the ball. Place on cookie sheet, salty side up, leaving a couple of inches of space between the dough balls. Repeat with remaining dough. Bake until the edges of the cookies are golden brown, about 12 to 14 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Can be stored in an airtight container for up to 3 days.


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Prep Time:
Cook Time:
2 mins
0 mins
These delicious little tarts are a unique and fresh take on blueberry cheesecake. I think the crisp graham cracker type pastry shell is the perfect foil for the soft and airy cream cheese custard filling. The crowing glory is a juicy fresh blueberry compote.
Units: US | Metric
Serving Size: 1 (113 g)
Servings Per Recipe: 16
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A'Roma Ristorante
- Address:
30 Centerpointe Drive, Suite 1
La Palma, CA 90623Neighborhood:
La Palma
- Cuisine:
ItalianPrice: $30 and under
A'Roma Ristorante
- Dining Style: Casual Elegant
- Website: http://www.aromalapalma.com/
- Phone: (714) 523-3729
- Hours of Operation:
Lunch: Monday - Friday: 11:30am - 2:00pm; Dinner: Monday - Wednesday: 4:00pm - 9:00pm, Thursday - Saturday: 4:00pm - 10:00pm, Sunday: Available for Private Parties
- Payment Options: AMEX,Carte Blanche,Diners Club,Discover,JCB,MasterCard,Visa
- Cuisine: Seafood, Vegetarian / Vegan, Italian
- Executive Chef: Gerardo Lopez
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Counter Seating, Full Bar, Gluten-free Menu, Happy Hour, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Smoking Area (patio only), Takeout, Wheelchair Access, Wine, Wine Bar
- Catering: In the comfort of your home or in the convenience of your workplace, Ferrari's A'Roma Ristorante can make any place Delicious! Contact us to create a memorable experience for your next catered event. Visit our website, www.aromalapalma.com for menus and pricing.
- Private Party Facilities: From corporate functions to family gatherings, Ferrari's A'Roma Ristorante makes any event enjoyable and unforgettable.
- Private Party Contact: Luigi Ferrari 7145233729
A word from A'Roma Ristorante
At Ferrari's A'Roma Ristorante, it's all about great Italian food, attentive service and an atmosphere where you feel truly welcomed into our family.Continued
We are the Ferrari's; Joey, Anthony, Adriana, Josie and Luigi. Together, with our professional staff, we offer you what we feel is an exquisite dining experience.
Once you taste "La Vera Cucina Italiana" you will be tempted back again and again.
We are the Ferrari's; Joey, Anthony, Adriana, Josie and Luigi. Together, with our professional staff, we offer you what we feel is an exquisite dining experience.
Once you taste "La Vera Cucina Italiana" you will be tempted back again and again.
Join us in the intimate "Ferrari Bar" for your favorite cocktail or a glass of wine from our hand selected list. For more information about us, please visit our website.
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Overall
- Diners' Choice WinnerBest Ambiance
- Diners' Choice WinnerBest Food
A'Roma Ristorante - Best Restaurants in La Palma ›
A'Roma Ristorante reviews from OpenTable diners
36 reviews since July 31, 2014
- Food4.7Service4.7
- Ambiance4.5Noise LevelModerate
neighborhood gem (29)special occasion (22)romantic (21)good for groups (17)notable wine list (15)fit for foodies (14)great for lunch (13)great for outdoor dining (8)vibrant bar scene (6)hot spot (5)great for brunch (1)late-night find (1)kid-friendly (1)Show More
- AmazingDinerVIPDined on 11/24/2014This family owned establishment rightly boasts some outstanding cuisine. Each and every dish is a work of art. I was with a colleague and it was clear that my business meeting was enhanced by the food. Perfectly prepared, nicely seasoned. Pasta, salads, meat dishes and fish - all noteworthy and commendable. Wonderful place for dinner, but also don't forget it's perfect for lunch as well.Special Features:I would recommend this to a friend.
- THE BEST ITALIANvaldDined on 11/8/2014We are always searching for the best Italian food but come back to Roma's because it is the best. I can never stop raving about it to my friends and have even taken visitors from out of state and they loved it too.Special Features:I would recommend this to a friend.
- PERFECTION ATTAINEDJEWELofLAPALMADined on 11/8/2014THE DINING, AS USUAL, WAS SUPERB, THE STAFF FRIENDLY AND EFFICIENT, AND, DESPITE, A MINOR GLICH WITH THE RESERVATION, EVERYTHING WAS HANDLED POLITELY AND WITHOUT FUSS. IT IS MY FAVORITE ITALIAN RESTAURANT.Special Features:I would recommend this to a friend.
- DinerVIPDined on 10/31/2014I came into this incredible Italian restaurant with my group to celebrate Halloween. Service and food could not be better. Amazing staff. This gem of a restaurant caters to your every whim and need. The lunch menu is amazing - select from pastas to veal to seafood and everything in-between. Dominick, our waiter was absolutely amazing. Job well done all around.Special Features:
- ppaulLovitalianDined on 10/25/2014Always look forward to dinning here. Great food,service and wine list. A bit of Italy in the neighborhood. Will be back soon.Special Features:I would recommend this to a friend.
- DinerVIPDined on 10/25/2014We tried out the incredible wine experience. You've got to check this out. You sit outside and listen to wonderful live music - guitar and partake of some mighty fine wines. We thoroughly enjoyed our experience and highly recommend this outstanding establishment, not only for their wine tasting soirees, but for the fine food menu and outstanding service. Hurry down and check this out. Also, check their web site for other events occurring in this restaurant.Special Features:
- GrandpointDined on 10/20/2014we have been favoring Aroma for some time Grandpoint Bank and myself hold our business lunches and group lunches in Aroma and we drive all the way from Brentwood to visit Aroma in the city of La Palma graet job Anthony and for your hospitalitySpecial Features:I would recommend this to a friend.
- DinerVIPDined on 10/14/2014Incredible food, incredible service. You can't ask for anything more. This is an amazing North Orange County Italian restaurant serving outstanding cuisine. Outstanding in every way, shape and form.Special Features:
- DinerVIPDined on 10/11/2014Aroma's is one of the finest Italian Restaurants in Southern California. This family owned operation serves original, sensational food with a nice regional flair. The family is wonderful, as each member is an integral and important part in the successful operation of this restaurant. Pasta, meat and fish all prepared to perfection. Service by Dom - outstanding - he's a true professional and is very knowledgeable.Special Features:
- OutstandinglancermomDined on 9/19/2014A'Romas is a casual fine dining restaurant. The staff is incredible and the food is amazingSpecial Features:
- DinerVIPDined on 9/9/2014Superb cuisine. Everything was outstanding - pasta, shrimp and veal wonderful. Service by their new waiter Ian was perfect. Job well done and incredible cuisine to boot. Enjoy.Special Features:I would recommend this to a friend.
- Tucked away in a tiny Mall a gem!SandiBDined on 9/6/2014The first time we came here we had such a difficult time finding it. This time I mapquested it. It's a little gem tucked away in this confusing maze of streets. The food was so good the first time we just had to return. I had a Penne Caprese Pasta dish. Oh so very good. We had a night at a local theater planned, so we arrived early. We learned from our last visit to make a reservation & opentable made it easy. Our server was very good & even surprised me with a dessert for my birthday! My friend had brought me a birthday gift & he asked about it. After dinner he returned with a Spumoni Bombe with a lit candle! Very nice touch.Special Features:I would recommend this to a friend.
- Always goodBobbyDDined on 8/23/2014Have been going for years... Food is excellent and resturant is family owned.Special Features:
- DinerVIPDined on 8/16/2014Incredible, memorable experience. Food is always great and the service outstanding. You can't ever miss with this fantastic restaurant. Enjoy...Special Features:
- FRENCHsDined on 8/12/2014Food was delicious! Service was exceptional! The waiter suggested an outstanding wine that everyone enjoyed! One of our favorite places to go!Special Features:
- DinerVIPDined on 8/9/2014Love this outstanding neighborhood, family owned Italian restaurant. The food, service and ambiance is flawless. Dom, our waiter was a true professional and both pasta and meat dishes sensational. A wonderful gem and one of the best Italian restaurants in North Orange County. A must trySpecial Features:
- Perfect EveningLePyDined on 8/8/2014The staff is efficient. We asked our waiter, Dominico, what he likes/not to miss - his recommendations were spot on. Absolutely great food, wine and evening experience.Special Features:I would recommend this to a friend.
- The following 204 reviews are from the A'Roma Ristorante reviews archive.
- Unbeatable service!KatheDined on 7/19/2014Nice little Italian restaurant with the best service ever! The waiters are so prepared to ensure your dining experience is pleasant. I have been here several times for business lunches, but rarely for dinner. This will be our new "go to" place - it was just perfect!! The food was also excellent!!Special Features:
- Never fails to please!wineproDined on 7/17/2014I have been going to the restaurant for over 20 years and I still enjoy it as much as when it first opened. Wonderful Italian food - the mascarpone cheese and bread is fabulous!Special Features:I would recommend this to a friend.
- Always perfectMikeDined on 7/12/2014Great chef and the food is the same high quality all the time, nightly specials, great service, great cocktails, What did I leave out, it is all just perfect EVERY timeSpecial Features:I would recommend this to a friend.
- OpenTable Diner Since 2005Dined on 6/25/2014Great restaurant. Very competent wait staff. The food is consistently good and they are willing to adapt dishes as necessary. My personal favorite is the salmon. Highly recommend for a business lunch or a nice dinner.Special Features:I would recommend this to a friend.
- DinerVIPDined on 6/21/2014I took advantage of the Saturday night wine tasting with entertainment. A delightful, noteworthy experience with a two person combo, including the owners son Anthony who is quite talented. The food here is sensational and is one of the best Italian restaurants in Orange County. You can't miss from the delicious pasta to the numerous meat/chicken and nightly special dishes. Enjoy...Special Features:
- Sr Vice PresidentGrandpointDined on 6/19/2014For all business lunches in the area I always prefer AromSpecial Features:I would recommend this to a friend.
- An Italian GemdiningdrVIPDined on 6/18/2014We enjoyed A'Roma so much the first visit a few years ago, we came again. Loved the antipasti, fine Pinto Grigio.my husband had the veal marsala and it was excellent served with the right amount of pasta and a side of vegetables. I had the canneloni, two generously filled crepe like pasta with a side salad. very filling very good. The foccacia bread with the marscapone and marinara as the bread and butter service is a meal in itself. And Spumoni for dessert! The restaurant was also hosting a wine dinner in the banquet room, their bar had regular guests. You must go and tell Anthony you heard about them on Open Table!Special Features:
- Exemplary Dining Locallybillwood98Dined on 6/14/2014From a casual night out to a formal affair A'Roma is the place to go. I have been coming here for the best part of 20 years and have never had a bad meal or experience. As a delightful aside many of the waiters speak northern Italian which my mother when she would visit could communicate with her in her native tongue. The price of the meal and beverages are reasonable , particularly when considering the quality of the food and service. Overall, just a gem for a local establishment.Special Features:I would recommend this to a friend.
- DinerVIPDined on 6/14/2014This family owned and operated establishment is one of the best in North Orange County. Outstanding cuicine that is consistly wonderful. Service from our waiter Dom and each meat and pasta dish is cooked to perfection. Run, don't walk to this incredible restaurant.Special Features:
- Definitely romantic & accommodatingAnniversaryDined on 6/6/2014We were celebrating our 5th anniv and made reservations here. From the moment we walked in, to when every item ordered arrived, to when we were exiting the restaurant, we were greeted a happy anniversary. The staff is so friendly and patient as we were first timers, our server Juan even made a few suggestions and they did not disappoint. The cheesecake souffle is a must try!Special Features:I would recommend this to a friend.
- The BestLindaDined on 5/31/2014A'Roma's is still my favorite! The staff is friendly and efficient and the food is delicious!Special Features:
- ExcellentoutandaboutVIPDined on 5/27/2014Both the food and service were excellent and they had a reasonably priced wine list with very good selections. So glad we found this place on Open Table. We will definitely be returning for many dinners in the future.Special Features:
- DeliciousAmyKVIPDined on 5/22/2014Best Italian food I've ever had! Crab cakes are absolutely amazing!!!Special Features:I would recommend this to a friend.
- DeliciousAromeroDined on 5/11/2014Highly recommended restaurant, I have been going here with family for special occasions as well as for a romantic dinner.Special Features:I would recommend this to a friend.
- Neighborhood gem!WhatsUpDined on 5/10/2014Good food, great service. Local family-owned gem in the suburbs. Much better than the any chain restaurants in the area.Special Features:I would recommend this to a friend.
- Amazingly GoodOpenTable Diner Since 2014Dined on 5/10/2014I went here with my wife and my twin daughters (6yo) the night before Mothers Day. The food and service was out of this world, the hosted was very nice (owners daughter) and the chef and other staff did their jobs to the fullest. This is a new spot for us we came all the way from Pomona to this p[lace and it was well worth it, we were even able to meet the Chef which was a treat.Special Features:I would recommend this to a friend.
- DinerVIPDined on 5/10/2014This consistently outstanding restaurant should always be your 'go to' place to dine on incredible Italian cuisine. The Ferrari family owns and operates this establishment and you can never go wrong with daily specials highly recommended. The wait staff, including Dom and Baron are the very best. Ask for either one of them and enjoy superior pasta, meat and fish dishes... There award winning cheesecake is amazing as well.Special Features:
- Great spot ! Why go anywhere elseEtejada13VIPDined on 5/5/2014The family is all working together to bring great service to you. Order halapeno cheese bread wirh brushetta! Not on menu but ask for it and be careful with jalapenos!Special Features:I would recommend this to a friend.
- New Favorite Spotcacowgirl22Dined on 4/30/2014Best Italian Food around. This is definitely our new spot.Special Features:I would recommend this to a friend.
- Excellent!PattyoVIPDined on 4/26/2014Amazing family place with personal accommodating service. Food was fantastic. This is coming from a person of Italian decent who is a foodie that entertains extensively in NYC. DO NOT MISS THIS PLACE. Hidden gem for sure!Special Features:
- The BestLindaDined on 4/12/2014I am so lucky to have ARoma's "in my backyard". It is consistently fantastic.Special Features:I would recommend this to a friend.
- Birthday celebrationOpenTable Diner Since 2013Dined on 4/11/2014Went with my girlfriend and her family to celebrate a birthday. Everything from appetizers, wine, entrees and desert were terrific.the waiter was very attentive and everything was served hot and efficiently. This is a great place owned and operated by some wonderful people. We will be back!Special Features:
- Haven't been here in 15 yrs.LoveathepastaDined on 4/4/2014Haven't been here in 15 yrs. It was even better than I had remembered! The staff is very attentive. The food was absolutely delicious. I would recommend this restaurant !Special Features:I would recommend this to a friend.


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Prep Time:
Cook Time:
25 mins
3 hrs
If you are not a lover of cinnamon and cloves, then I suggest not to make this recipe. I most always add in my lamb meatballs Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) (if using the meatballs, omit the feta) in place of the lamb shoulder, just bake them slighty in the oven to brown and then add them in the stew. This is a wonderful lamb stew that has a good balance of flavors, you can omit the red wine and use 4 cups beef broth. This stew needs around 3 hours to simmer, so make this when you have a bit of time, or better still the flavors are even more enhanced when made a day ahead. Can be made in a slow cooker also. All ingredients may be adjusted to suit taste. This also can be started on top of the stove and finished cooking in the oven. Serve this with hot cooked noodles.
Units: US | Metric
Serving Size: 1 (755 g)
Servings Per Recipe: 4
The following items or measurements are not included:
seasoning salt
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Health Guide
Drug Guide
Valproate sodium (Injection)
Valproate Sodium (VAL-proe-ate SOE-dee-um)
Treats seizures. This medicine is an anticonvulsant.
Brand Name(s):
Depacon, Novaplus Valproate SodiumThere may be other brand names for this medicine.
When This Medicine Should Not Be Used:You should not receive this medicine if you have had an allergic reaction to divalproex, valproate sodium, or valproic acid. You should not receive this medicine if you are pregnant, or if you have liver disease or certain genetic disorders (such as urea cycle disorder or mitochondrial disorder, including Alpers-Huttenlocher syndrome).
How to Use This Medicine:
Drugs and Foods to Avoid:
Ask your doctor or pharmacist before using any other medicine, including over-the-counter medicines, vitamins, and herbal products.
Warnings While Using This Medicine:
Possible Side Effects While Using This Medicine:
Call your doctor right away if you notice any of these side effects:
If you notice these less serious side effects, talk with your doctor:
If you notice other side effects that you think are caused by this medicine, tell your doctor
Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088
Last Updated: 4/4/2014
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