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Bryan County Administrator Ray Pittman announced Monday he plans on stepping down this summer as the county's top appointed official.
After nearly seven years as the executive director of the Hinesville Downtown Development Authority, Vicki Davis is leaving her position and moving on with her career. Davis resigned Friday, April 11. She said her last day on the job will be April 25.
The Liberty County Chamber of Commerce will host a political candidate forum at 6 p.m. Tuesday, April 29, at the Shuman Recreation Center in Hinesville, 800 Tupelo Trail.
More than 35 former and current African-American mayors from throughout Georgia convened April 4-6 in Hinesville for the annual Spring Conference of the Georgia Conference of Black Mayors. The organization provides information, resources and assistance to small, rural cities that commonly are led by African-American mayors.
Long County Sheriff Craig Nobles went before county commissioners April 1 and asked for additional deputies.
County commissioners and administrators met Monday for one of several finance-committee meetings to comb through a draft budget for fiscal year 2015, line item by line item. The committee will meet twice more this month.
Members and officials of the Hinesville City Council had a full day Thursday, including a planning workshop, proclamation signings and a council meeting.
Republican gubernatorial candidate David Pennington talks pretty fast for a southerner whose Georgia roots stretch back hundreds of years.
One of three Liberty County commissioners up for re-election is running unopposed in the May 20 Democratic primary.
State Sen. Buddy Carter visited the residents and staff at Long County's Coastal Manor nursing home Thursday morning. Carter is a candidate for the U.S. 1st Congressional District seat being vacated by Jack Kingston, who is running for the U.S. Senate seat being vacated by retiring Sen. Saxby Chambliss.
Liberty County leaders focused on paying down bond debt and maintaining county roads using sale-tax money Wednesday during a Special Purpose Local Option Sales Tax 2015 planning session.
The Hinesville Area Arts Council asked the Liberty County Commission Tuesday to renew the organization's lease on its 640-square-foot space on Commerce Street in Hinesville.
With qualifying having ended, the official ballot for the May 20th Republican and Democratic parties' primaries and the nonpartisan election has been set.
A Fort Stewart soldier fed up with his daughter's messy room decided it was time to teach the teen a lesson. He moved all her furniture onto the driveway of the family's Long County home.
Fewer than a dozen Midway residents joined Liberty Consolidated Planning Commission officials Thursday at the Liberty County Community Complex to discuss and assist updating the Midway subarea land-use map.
The Liberty County Board of Commissioners heard a financial report from county Chief Financial Officer Kim McGlothlin at its mid-month meeting Thursday.
An otherwise-routine employment process with the Long County roads department has received the attention of the county commissioner responsible for that department.
The National Weather Service has issued a tornado watch for Liberty, Long, Bryan, Wayne, Chatham and most of eastern Georgia until 6 p.m. today.
About 175 students at Fort Stewart's Kessler Elementary School attempted a world record in cup stacking Thursday.
After more than an hour and a half debate Thursday over possible cuts to make up a $1.3 million budget deficit, city leaders conceded they have to increase the property taxes by .94 of a mill, though maybe less.
In 1943, Sgt. Frank Moore was a soldier with the Army's 4th Infantry Division, XII Corps. As he and his unit prepared for the Allied invasion at Normandy, he spent a summer in Coastal Georgia, sleeping in the fields of Camp Stewart.
The Local Joint Management Board of the MidCoast Regional Airport met Thursday to discuss plans for the runway-extension project, among other business.
Failure of the Special Purpose Local Option Sales Tax referendum to pass in last week's election was hardly mentioned until the end of Thursday's city council meeting.
As part of his administrative report to Liberty County Board of Commissioners during Tuesday night's meeting, County Administrator Joey Brown advised commissioners they'd have to talk about the county's budget at the next meeting if the referendum for the Special Purpose Local Option Sales Tax did not pass.
Liberty County voters on Tuesday decided that they did not want to see another round of the Special Purpose Local Option Sales Tax. The referendum to approve another six-year SPLOST period failed in a race that came down to a difference of 90 votes.
The Special Purpose Local Option Sales Tax referendum proved to be the race to watch Tuesday night, as Liberty County voters nearly were split down the middle on whether or not the 1 percent sales tax would see another six-year term in the county.
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Grand Canyon in winter
February 23, 2014 in Outdoors, Sports A winter rafting and hiking trip along the Colorado River through Grand Canyon National Park is a gamble with the elements. While the days can be pleasant, the nights can …
Hunter check stations
November 9, 2013 in Outdoors, Sports Hunters can boost the state's knowledge for managing wildlife by devoting a few minutes after their hunting trips to a quick stop at a highway hunter check station. (See …
Shoulder-season Beartooths trek
Seven Devils Loop hike
September 7, 2013 in Outdoors, Sports The Seven Devils Mountains are the lake-studded pinnacle of the Hells Canyon Wilderness rising above the Snake River to the west and the Salmon River near Riggins, Idaho, on the …
Glacier Peak Wilderness trek
Today in Photos (Nov 25)
November 25, 2014 in City, Nation/World View a gallery of photos from around the world on Tuesday, Nov. 25, 2014.
2015 Hyundai Sonata Sport
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November 24, 2014 in City, Nation/World View a gallery of photos from around the world on Monday, Nov. 24, 2014.
Domesticated huitia in Cuba
November 22, 2014 in Features Five years ago Rafael Lopez and his wife Ana Pedraza adopted Congui, their first pet huitia, a large rodent that lives in Cuba, Jamaica, Bahamas and some of the smaller …
Today in Photos (Nov. 21)
November 21, 2014 in City, Nation/World View a gallery of photos from around the world on Friday, Nov. 21, 2014.
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subset: commoncrawl


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Marchesa Palatial Garden Bread & Butter Plate by Lenox
The elegant Marchesa Palatial Garden Bread & Butter Plate features a broad band in a chocolate-brown that's as rich as... butter. Florals in gold and turquoise, along with 24 karat gold accents, complete the regal look. This is unique and stunning dinnerware inspired by the fashion designs of Marchesa.
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Putco LED are great!!!!
Reviewed By robert K (POTTSTOWN, PA) Reviewed for a 2002 Toyota MR2 —11/19/2014 2:20 AM
I can see at night now!!! The only problem I have is I get static on the radio. I think the colling motors are causing it.
Learn the difference between two of Sylvania's most popular bulbs: Silverstar Ultra vs zXe. Find out which one's right for your vehicle.
What are the best headlight bulbs for your vehicle? Do you favor LED auto lights, fog lights or are you looking for something along the lines of plasma glow bulbs when it comes to your vote for the best automotive lights? Let's look at the front runners.
This guide will show you how to upgrade your Headlights with improved Halogen or Cutting Edge LED Headlight Conversion Kits.
Know before you buy! Read customer reviews about Headlight Bulbs or ask our Product Experts.


text: ESPN Feed: aaron rodgers http://assets.espn.go.com/i/tvlistings/tv_espn_original.gif ESPN en-us 10 ESPN Inc. http://espn.go.com/ Copyright 2010 ESPN Inc. After sustaining big injury losses to their vaunted defense in Week 6, the Ravens' mood was somber. That frown turned upside down when linebacker Terr...]]> October 18, 2012 15:32:28 PDT This week's Thursday night matchup has the Pittsburgh Steelers hosting the Carolina Panthers in the most anticipated matchup of the season (hint: sarc...]]> December 23, 2010 12:34:34 PST • If Adrian Peterson didn't kill your fantasy playoff hopes in Week 14, he just might have sealed the deal this week. Peterson, who had been nur...]]> December 21, 2010 09:41:24 PST This week's Thursday night matchup has the San Diego Chargers hosting the San Francisco 49ers. The Chargers continue to rotate their injured player...]]> December 16, 2010 07:45:06 PST If you survived the first round of fantasy playoffs, it probably was due to help from where you least expected it. It certainly wasn't thanks to Aaron...]]> December 14, 2010 08:08:08 PST The Buffalo Bills, Cincinnati Bengals, Arizona Cardinals and Carolina Panthers have a one-week hiatus. Don't forget to pull those teams' players out ...]]> October 16, 2010 07:59:57 PDT A number of fantasy stars went down in Week 5, and the news on at least one of them is not too encouraging. Green Bay Packers tight end Jermichael ...]]> October 14, 2010 10:22:04 PDT In Week 5, another star quarterback went down with a concussion, a wide receiver who signed a new lease on his playing life after switching teams saw ...]]> October 12, 2010 10:27:50 PDT


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In its recent third quarter reporting, the company posted a 7% decrease in user engagement and a slide in growth of monthly active users: growth increased 23%, but that was down from 24% posted in the second quarter of 2014 and down from 38% reported in the third quarter of 2013. Consequently, Twitter's stock price has fallen in recent weeks, and the S&P downgraded Twitter's debt to junk status, describing the company's risk as significant. So, how did it come to this? Where did Twitter go wrong, and, more importantly, what can it do to right the ship and recruit new users?
Jun 19, 2009
The Healthcare & Science business of Thomson Reuters announced that it is joining Research4Life to provide access to critical scientific research. Special editions of ISI Web of Knowledge that include Current Contents Connect, Medline, EndNote Web, and ResearcherID, will be available to select developing countries identified by Thomson Reuters and Research4Life partners. Thomson Reuters is working through Research4Life to support Health Access to Research (HINARI), Access to Global Online Research in Agriculture (AGORA), and Online Access to Research in the Environment (OARE).
The Healthcare & Science business of Thomson Reuters also released an upgrade to EndNote for Windows, the bibliographic management software used by researchers, librarians, and students. EndNote X3 expands ways to group references and find full text when off campus. EndNote X3 offers more ways to format bibliographies, including the ability to Cite While You Write in OpenOffice.org Writer 3. Users can search for and insert citations within OpenOffice.org Writer documents and format bibliographies. Other features include being able to create multiple bibliographies within a Word document, use composite styles, organize references with new groups containing both custom and smart groups, find more full text with EZProxy, collaborate using EndNote Web, and organize personal publication lists for the ResearcherID author community using EndNote Web.
(www.research4life.org, www.thomsonreuters.com)


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Carlton meets JoAnn, a beautiful woman on the college campus, and finally loses his virginity. watch
Woo is a drop dead gorgeous girl that has it all except for a man she can love and respect. When a psychic tells her she's about to meet her match, she takes a chance on a blind date.
The fifteen year journey of Denise Waverly, a female singer/songwriter, whose experience in life and adventures in romance inspire her to craft the rich melodies that sustain a mini musical empire.
Grace of My Heart -- Riveting tale about an aspiring singer, Edna Buxton (Denise Waverly) wonderfully played by Illeana Douglas, who sacrifices her own singing career to write hit songs that launch the careers of other singers. The film follows her life from her first break, through the pain of rejection from the recording industry and a bad marriage, to her final triumph in realizing her dream to record her own hit album.
Grace of My Heart -- US Home Video Trailer from Gramercy
More Clips & Interviews
With a flip of her hair and a twirl of her skirt, Woo is more than just a drop-dead beauty with a notorious knack for turning men into mush. Following a tip from her psychic friend, Woo decides to conquer the man of her dreams, and nothing will stand in her way - even shy, straight-laced law clerk Tim Jackson on whom Woo sets her sights. In one wildly unpredictable night, the mismatched couple cuts a path of destruction and chaos through Manhattan... and Tim will either fall for Woo or fall apart. But as night turns to dawn, they both realize that opposites truly do attract. Starring Jada Pinkett Smith ("Collateral," "The Matrix Reloaded") and Tommy Davidson (Ace Ventura: When Nature Calls," "Bamboozled").
Ends 11/30/14. Jada Pinkett Smith is Woo, a sassy party girl looking for Mr. Right who agrees to go on a blind date with a nerdy law clerk (Tommy Davidson) after a psychic tells her she's about to meet her true love. What ensues is a wild and wacky night of comical misadventures as the irrepressible Woo takes her shy date on a madcap tour of Big Apple night spots.
With a flip of her hair and a twirl of her skirt, Woo is more than just a drop-dead beauty with a notorious knack for turning men into mush. Following a tip from her psychic friend, Woo decides to conquer the man of her dreams, and nothing will stand in her way - even shy, straight-laced law clerk Tim Jackson on whom Woo sets her sights Starring Jada Pinkett Smith and Tommy Davidson
Come along on a spirited fifteen-year journey that follows songwriting sensation Denise Waverly (Illeana Douglas) who struggles to escape the shadow of pop-music icons and ultimately emerges a singer in her own right. From the last 1950s doo-wop era to the psychedelic seventies, Denise's experiences in life and adventures in romance stir her genius and inspire the rich melodies that sustain a music empire. In crafting the hits the whole world sings, Denise draws on her relationships with the men in her life: a brilliant but self-destructive composer (Matt Dillon), and her songwriting partner (Eric Stoltz). And in a hilarious and touching role, John Turturro plays the producer who provides Denise support and guidance during three decades of trials and triumphs.From Executive Producer Martin Scorcese and celebrated writer and director Allison Anders, Grace of My Heart is the lyrical tale of a remarkable woman striving to find her own voice in the male-dominated world of pop music.
More Natalie Venetia Belcon Movies Videos
Johnny Helps Mother Nature: Mother Nature comes for a visit and asks Johnny for help keeping the earth clean. But he gets a little carried away—and finds out that nobody can do the job alone….
Frobisher (Ted Danson) pushes Ray Fiske (Zeljko Ivanek) to take a more aggressive approach with Patty (Glenn Close), who is on shaky ground with the clients. Tom (Tate Donovan) reckons with his own career options and seeks the advice of an outspoken friend (Donal Logue). Written by: Todd A. Kessler & Glenn Kessler & Daniel Zelman & Mark Fish Directed by: Jean DeSegonzac.
Also Available On Amazon Instant Video and VUDU
Ginger's Grounded: When Ginger hurts her wing and can't sprinkle spoffle--Sprite plant food--onto the plants in the Grove, the Sprites worry about what's going to happen to their home. It takes Root--the littlest member of the Sprite family--to come up with a big idea that saves the day. Baby Johnny: Johnny accidentally makes a wish during Sprite Wish Day and turns into a baby—and the Sprites end up as his babysitters! When they finally sing Johnny a Sprite lullabye to put him to sleep, the lullaby turns out to be the solution to another problem….
Carlton meets JoAnn, a beautiful woman on the college campus, and finally loses his virginity.
Also Available On Amazon Instant Video and VUDU
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Fresh from the PR success of Eich as CEO, Mozilla tries again by coming out for Gamergate.
This one is an open-source software community clusterfuck. "Open Standard" is a sort of community-contributed group blog. They ran an anti-Gamergate article last week, so Gamergate barraged them with everything they could to get a pro-Gamergate article on.
The trouble is, Open Standard is editorially reviewed by a Mozilla employee. So yeah, this has editorial signoff. There were a lot of people around Mozilla who thought Open Standard was a terrible, terrible idea ...
The people behind this even contacted the stalker ex with a restraining order out on him, seeking his input.
Then @firefox retweeted the pro-GG article. Who runs @firefox is up in the air.
Mozilla also refused to block GG from using the Mozilla Etherpad as a forum for harassment planning. Jake Maul of Mozilla's first concern is not to be seen to be "'hating gamers', or 'supporting misguided Social Justice Warriors'." Never mind people being harassed out of their houses.
Mozilla's problem appears to be the Wikipedia/Wikimedia problem: there is literally nobody who can actually say "fuck these people" and make it stick.
So far @firefox has just responded "sorry community lol guess we stepped on our dicks" [1] [2]. A respondent notes "Well, it certain was a bold strategy to unite pro-GGers and anti-GGers to permanently switch over to Chrome."
"Women in danger of being murdered and the men who threaten to murder them. Where's the happy medium? Mozilla asks." I'm strictly an amateur at nonprofit PR, and I could still shit a better media strategy than these guys.
This is not a free speech zone for gators. Fuck off. Why don't you go read the extensively-cited RationalWiki article.
Update: Mitchell Baker says something that's approximately nothing.


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text:
Abstract available in
Claims available in
Description (OCR text may contain errors)
March 26, 1929. s Q L 1,707,125
HIGH PRESSURE SLIDE VALVE Filed 192s Ila lll
Patented Mar. 26, 1929;
UNITED STATES PATENT orrlcs.
STEPHAN LalFLER, OF GHARLOTTENBUBG, NEAR BERLIN, GERMANY.
HIGH-PRESSURE SLiDE VALVE.
Application filed August 5, 1926, Serial No. 127,425, andvin Germany August 19, '1925.
This invention rovides an improved high pressure sto va ve, speciall suitable for shutting oil igh pressure an highly superheated steam, in'which a single closing memher is brought into the close position, opposite to the direction of flow, by imparting thereto a combined vertical and lateral movement through the agency of guide members attached to the control spindle and operating like a toggle joint.
An essential feature of the invention is the manner of transmitting power from the uide members to the closing member throng l the agency ot a centrally disposed movable intermediate member which transmits the laterally o crating forces of the guide members to the c using member in a perfectly centric maer,
irregularities, such as changes of shape in the guide members through the edects of temperature or wear, are rendered innocuous as regards a tight closure of the valve by the circumstance that the closing member is uided centrally in the admission orifice ot fire casing, shortly before closing and until completely closed, independently at the intermediate member.
Art the same time, in closing and opening the valve, the toggle-link torces aretrans mitted directly to guide ledges situated in the valve casing,
the invention .is illustrated diagrammaticallyand by way of example on the accompanymg drawing in which Figure l is a vertical section throughone constructional torm all the improved high-pressure stop-valve,
and Figure? a horizontal section through a modification: V
helerring to Fig. 1, 1 denotes the valve casing, 2" the closing member which makes a tight joint at 3, by means ot-a sharp or ta er edge, a ainstthe direction ot how, an is centere at l in the admission orifice of the valve casing. Said closing memberli's articulated to-a guide block 6 bya'n articulation intended-torender this centering otthe memher in the How orifice offth'e casin independent ot-tlie position of the guidev lock. The
' latter'terminates in a tube 7, which afiords till unrestricted passage to the flow of steam through the casing when the valve is open.
Under the tube 7 are rollers 8, which take up the vertical forces of two pairs of toggle links 9: 9 by means of which power 1s transmitted from the controlspindle .10 to the guide block 6. The drawing shows an upright spindle actuated by a nut 11 and hand wheel 12. The action of the toggle links can be limited by a counter nut 11. In the horizontal section shown in Fig. 2, the'rei'erencc numerals denote the same parts as in Fig. 1. In addition, 13 are guide rollers with cylindrical or other conveniently shaped rolling surfaces by means of which the toggle linlrs pressure act, directly on the valve casing, against the ledge 14 as regards the closing forces, and against the ledge L) as regards the opening forces. 16 is a hemispherical member fittin in the valve body and terminatin in a ho t, the headpiece l7 connecting it wit the guide block 6. 18 is the supplementary hemispherical member seated in a bearing cup 19, Said member in conjunction with the member 16, enables the valve body to turn in all directions. The bearing cup 19 wherein the ball member 18 is mounted, en-
merrdier is connected with the ball member lti by means of a plate 20 and screws Ql.
i aving now particularly described and ascertained the nature of my said invention and in what manner the same is to be per termed, I declare that what l claim is t 1. A high-pressure stop valve comprising in combination a valve casing having an inlet and outlet port, a valve for closing said inlet port, a vertically movable control spindle, a guide block, a toggle-joint connection between said guide block and said spindle, and a rotatable connection between said valve and said guide block whereby said valve may be vertically withdrawn from said inlet opening or forced laterally into said inlet opening for closing same.
2. A high-pressure stop valve comprising a casing having an inlet and outlet opening therein, a valve closing for the inlet opening thereof, a vertically movable control spindle, a guide block, a toggle-joint connection between said guide block and said spindlgand an intermediate member for connecting said valve to said guide block whereby said valve is capable of being shifted laterally, at right angles to the direction of travel of said control spindle and rotated with relation to said guide block.
3. A high-pressure stop valve comprising in combination a casing having an inlet and outlet opening therein, a valve for closing said inlet opening, a, vertically movable control spindle, a guide block, a toggle-j oint conwith said guide block.
nection between said guide block and said spindle, means for connecting said valves to said guide block, whereby said valve will be guided centrally in relation to the inlet opening of said valve casing prior to and while the valve is seated within said inlet opening of the casing, and said valve being capable ot being withdrawn vertically from -the inlet opening of said casing when the said valve is in its open position.
4. A high-pressure stop valve comprising in combination having an inlet and outlet -5. A high-pressure stop valve comprising in combination a casing having an inlet and outlet opening formed the-rein, a valve for closing the inlet opening of said casing, a
vertically movable control spindle. a guide block, a toggle jointconnectien between said guide block and said spindle, a tube formed with said guide block, means for connecting said valve with said guide block, and said tubes being adapted to engage the valve casing for limiting the downward movement of said guide block whereby when pressure is applied to said control spindle said valve will be caused to move laterally-into the seated position within said inlet opening.
6. A high-pressure stop'valve comprising in combination a casing having an inlet and outlet opening therein. a control spindle, a guide block, toggle links connecting said guide block wtih said spindle, a tube formed with said guide block and adapted to establish a communication between said inlet and outlet openings, rollers mounted upon said tube, means for rotatably connecting said valve with said guide block, guide rollers carried by said toggle links and said casing having ledges formed therein in which may travel said guide rollers substantially as and for the purpose specified.
In witness whereof I have hereunto set my hand.
Referenced by
Original Image


text:
Style Scout: KaLyn Berry
Whom do people say you look like? I was told that I look like the Wendy's girl. The girl with the red hair.
Style Scout: Roberto Carlos Sada
Fashion trends you hate: Cargo shorts are the worst things ever.
Style Scout: Kristina Eronat
Describe your style: I used to be ... L.A. goth punk [and] a professional model in L.A. for like 10 years — and now I'm probably just a little witchy bohemian-ness.
Style Scout: Timothy Harper Dingus
Tell us a secret: Fitting through a tennis racket is a lot easier than you think it is.
Style Scout: Sam Sperke
Fashion trends you hate: I can't stand overalls. I hope that trend, along with suspenders, is over!
Style Scout: Dan Mason
Tattoos or piercings: A tattoo of a sun [from the band Godsmack]. I had piercings when I was young and awesome but now I'm a dad with a corporate job.
Style Scout: Lacey Douglas
Tell us a secret: I can sing like Britney Spears.
Style Scout: Chance Phillippe
Whom do people say you look like? I get Justin Bieber all the time and that gets annoying!
Style Scout: Graham Hosking
Describe your style: I like to be colorful and I don't care what anyone thinks. Also, I don't usually match! I just do whatever.
Style Scout: Amy Santoferraro
Describe your style: My friends have noted that I look like a playground.
Style Scout: Sarah McNutt
Fashion trends you hate: I guess they call it 3-D nail art, but it's super-over-the-top, blinged-out fake nails. It's totally not functional at all. I can't even get nail polish to stay on because of my job.
Style Scout: Chris C. Cho
Fashion trends you love: I like following some European styles from Milano, Italy. Right now their slim fit, not skinny, suits are becoming more formal.
Style Scout: Stephen Pettavel
Fashion trends you hate: I'm really not a fan of camo. There's too much right now. I just don't like it.
Style Scout: Annika Wooton
Fashion trends you hate: I just read an article that guys don't like high-waisted shorts. I had no idea! They are apparently really against them and now I'm going to be self-conscious.
Style Scout: Kristie Bowen
Tell us a secret: I can hold a Skittle in my dimples!
Style Scout: Kareem Wall
Fashion trends you hate: I guess I can't stand jean shorts. Personally, I just like to keep it classy. I like dress pants, dress shirts and a tie so I can call it a day.
Style Scout: Charles Rice-Davis
Fashion trends you hate: I don't always like the super-slim-fit cut suits. Sometimes you have grown men looking like little kids in them.
Style Scout: Jess Harman
Tattoos or piercings: I have a tattoo of a woman's head who I have named Lady Jane.
Style Scout: Taylor Hinderer
Tell us a secret: My favorite thing to do is lying in bed watching Netflix and eating tacos.
Style Scout: Aaron Fitzgerald
Describe your style: I try to do timeless pieces that I can wear over and over again like lots of vintage Polos and stuff like that.
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Womens Sporty Knit Tops
Also showing items for: Womens Sporty Tops, Womens Sporty Clothing
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February 27, 2013
Dale Colson works on a snow sculpture of a couple hugging in downtown Kenosha, Wis., Tuesday, February 26, 2013. Colson made the work in recognition of the area homeless that have to sleep outside after the snowstorm. (AP Photo/The Kenosha News, Brian Passino)
Stories this photo appears in:
Slow-moving snowstorm pummels Midwest, heads east
Wednesday, February 27th, 2013 4:00 a.m.
CHICAGO (AP) — A massive, slow-moving storm paralyzed parts of the nation's midsection with heavy, wet snow Tuesday, straining power lines, closing schools, clogging roadways and delaying hundreds of flights before churning eastward, where forecasters expected it to dump 5-8 inches of snow in southeast Michigan on Wednesday afternoon and up to a foot in northern New England by later in the evening.
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text:
A wide range of fishing is available on the Swinton Estate which stretches from the river valley in Wensleydale up onto the moorland Dales.
A two mile stretch on the River Ure can be fished for wild brown trout and grayling (and recently salmon have also returned to the river), and Leighton Reservoir is stocked with rainbow trout. The River Ure is a typical "freestone" Dales river and the fish can be caught on wide variety of fly-fishing styles. The most famous fly-fishing style in these parts is the use of traditional Yorkshire Spiders. However, other methods such as dry fly, wet fly, upstream nymph and Czech nymphing can all be used to great effect. On the reservoir, again you can use traditional wet fly techniques but don't neglect the dry fly which can also be very effective.
The five lakes in the parkland at Swinton Park are home to pike, tench and perch.
For guests staying at Swinton Park, the Orvis Rod Room is well equipped with Orvis fly rods and flies, jackets, waders, coarse rods – and a drying cupboard for those caught out in the elements! A refundable deposit of £50 applies for use of the rods.
Please note that for all fishing on the Swinton Estate, individuals are responsible for organising their own fishing licences. These can be paid for on an annual or daily basis, via the internet or at a Post Office.
Latest News
We are delighted to have received planning approval for our Country Club and Spa, which will include an indoor swimming pool together with full spa and fitness facilities, as well as a 40-seat conservatory restaurant, coffee shop and Swinton Estate shop. Please see our latest press release for more information.
In the meantime, the weather is still perfect for walking, cycling and riding on the Swinton Estate and it's also a great time to enjoy replenishing spa treats and tempting gourmet indulgences at the hotel, such as our Estate Lunch Menu – currently featuring partridge and pheasant - or our inspiring range of seasonal cookery courses.


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Rainbow pride ribbon clings are easily attached to windows and doors. Our rainbow ribbon clings come on a 12" x 17" sheet and there are 9 clings. Please order in increments of 1 sheet.
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Black, White & Gold New Year's Eve Party Ideas
Spend New Year's Eve with loved ones when you host a Black, White & Gold New Year's Eve Party with these helpful and creative party tips!
How to Make Your New Year's Eve Party the Easiest Party You've Hosted
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10 Ways to Decorate Your Office or Classroom this Holiday Season
Add Christmas decorations to your office, cubicle or classroom to bring some festivity into the work place this holiday season! Get inspiration from some of these decorating ideas.


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Save to My Recipes
Potato and Green Olive Stew
Servings: Makes 8
- 1/2 pound cracked green olives
- 1 tablespoon fresh lemon juice
- 1/3 cup olive oil
- 2 cups finely chopped onions
- 3 pounds small red-skinned new potatoes, peeled if desired, cut into 1/3-inch-thick slices
- 1 1/4 teaspoons Hungarian sweet paprika
- 1 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups water
- 3/4 pound plum tomatoes, halved, seeded, diced
- Lemon wedges
PREPARATIONView Step-by-Step Directions
Combine olives and lemon juice in medium bowl. Let marinate at least 3 hours at room temperature, tossing occasionally. DO AHEAD Can be made 1 day ahead. Cover and chill.
Heat oil in heavy large pot over medium heat. Add onions and sauté 5 minutes. Add potatoes, paprika, black pepper, cayenne pepper, and olives with lemon juice; stir to blend. Add 1 1/2 cups water and bring to boil. Cover, reduce heat to medium-low, and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Mix in tomatoes. Simmer uncovered until flavors blend, about 10 minutes longer. Season stew with salt. Transfer to bowl. Garnish with lemon wedges.
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Woods in Warrensburg Holds Grand Opening [PHOTOS]
Kids, this Saturday I got ANOTHER chance to go up to good old Warrensburg. This time, it was to check out the new Woods Supermarket!
Kids, this Saturday I got ANOTHER chance to go up to good old Warrensburg. This time, it was to check out the new Woods Supermarket!
Kids, this Friday, I got to spend some quality time up in Warrensburg for the Casey's new Grand Re-opening.
We are less than 20 days away from Christmas, and the retail industry is still abuzz over much improved sales over 2011. This week I visited several stores to get my Christmas shopping started. All of the store employees I talked to all said business was staying brisk this year. It got me to thinking; when you go holiday shopping, what city do you like to go shopping in?
There's a lot of great stuff going on this weekend! Here's a reminder of everything that's fun for you and the family.
Here are some of the events going on this weekend.
As the football season is getting down to the nitty gritty, and with playoffs about to start and basketball season right around the corner, we have a question for you: which local school has the most school spirit?
Here's a look at all the fun stuff that's happening in Sedalia and in our surrounding areas this weekend!
I like to consider myself a proud alumnus of the University of Central Missouri. Although the name changed from when I was a student there, it still feels like a second or even third home to me. Whether you were a student of Central Missouri State University or University of Central Missouri as it is now known, I think you can recognize a lot of the buildings and remember things from your past that took place there
Game five of the 2012 season starts conference play for the Smith-Cotton Football Tigers as they travel to Warrensburg Friday night to battle for the Silver Tiger Trophy and begin the most crucial part of the season.
We had our latest version of Get the Red Out in Warrensburg this Saturday! I gotta say, it's always a blast to go back up to The Burg. Doug and I both went to school there, back when it was CMSU.


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The Girl Who Played with Fire (Playaway Adult Fiction)
Larsson, Stieg
1616574836 / 1-61657-483-6
Random House
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Editorial Reviews for this title:
Mikael Blomkvist, crusading journalist and publisher of the magazine
has decided to run a story that will expose an extensive sex trafficking operation between Eastern Europe and Sweden, implicating well-known and highly placed members of Swedish society, business, and government.
But he has no idea just how explosive the story will be until, on the eve of publication, the two investigating reporters are murdered. And even more shocking for Blomkvist: the fingerprints found on the murder weapon belong to Lisbeth Salander—the troubled, wise-beyond-her-years genius hacker who came to his aid in
The Girl with the Dragon Tattoo,
and who now becomes the focus and fierce heart of
The Girl Who Played with Fire.
As Blomkvist, alone in his belief in Salander's innocence, plunges into an investigation of the slayings, Salander herself is drawn into a murderous hunt in which she is the prey, and which compels her to revisit her dark past in an effort to settle with it once and for all.
From the Hardcover edition.
Amazon Best of the Month, July 2009:
The girl with the dragon tattoo is back. Stieg Larsson's seething heroine, Lisbeth Salander, once again finds herself paired with journalist Mikael Blomkvist on the trail of a sinister criminal enterprise. Only this time, Lisbeth must return to the darkness of her own past (more specifically, an event coldly known as "All the Evil") if she is to stay one step ahead--and alive.
The Girl Who Played with Fire
is a break-out-in-a-cold-sweat thriller that crackles with stunning twists and dismisses any talk of a sophomore slump. Fans of Larsson's prior work will find even more to love here, and readers who do not find their hearts racing within the first five pages may want to confirm they still have a pulse. Expect healthy doses of murder, betrayal, and deceit, as well as enough espresso drinks to fuel downtown Seattle for months. --
Dave Callanan
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Associated Press
NEW YORK — For years, scientists have been dogged by this evolution question: Just where did man's best friend first appear?
The earliest known doglike fossils come from Europe. But DNA studies have implicated east Asia and the Middle East. Now a large DNA study is lining up with the fossils, suggesting dogs originated in Europe some 19,000 to 32,000 years ago.
Experts praised the new work but said it won't end the debate.
Scientists generally agree that dogs emerged from wolves to become the first domesticated animal. Their wolf ancestors began to associate with people, maybe drawn by food in garbage dumps and carcasses left by human hunters. In the process they became tamer, and scientists believe people found them useful for things like hunting and guard duty. Over a very long time in this human environment, wolves gradually turned into the first dogs.
The latest attempt to figure out where this happened was published online Thursday by the journal Science.
Researchers gathered DNA from fossils of 18 ancient wolflike and doglike creatures that lived up to 36,000 years ago in Argentina, Belgium, Germany, Russia, Switzerland and the United States. They compared the genetic material to modern samples from 49 wolves from North America, Asia, Europe and the Middle East, 77 dogs of a wide variety of breeds including cocker spaniel, basenji and golden retriever, and four coyotes.
The DNA of modern dogs showed similarities to the genetic material from the ancient European specimens and modern-day European wolves, the researchers reported.
The first dogs evolved by associating with hunter-gatherers rather than farmers, since dogs evidently appeared before agriculture did, they said.
"There are now, based on genetic evidence, three alternative hypotheses for the origin of dogs," said Robert Wayne of the University of California, Los Angeles, a study author.
He said his results suggest a better case for Europe than for east Asia or the Middle East. He also said the kind of wolf that gave rise to dogs is now extinct.
Olaf Thalmann of the University of Turku in Finland, another author, said the work doesn't mean that Europe is the only place where dogs emerged.
"We conclude that Europe played a major role in the domestication process," he said in an email.
The work makes a strong argument for an origin in Europe, although it might not be the only place, said Greger Larson of Durham University in England, who did not participate in the research. "I think it's a real step in the right direction."
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By Marcelle Bienvenu
I don't want to see a King Cake until next Carnival season. I've had so many (cream-cheese filled, cinnamon, blueberry, strawberry, and even lemon curd) that even the Carnival colors of gold, green and purple have lost their luster.
I believe I am primed for the season of Lent, although before I know it we'll be celebrating St. Patrick's Day and St. Joseph's Day, which will certainly entail more eating.
Crawfish season is NOW and I'm ready for anything cooked with our Louisiana freshwater crustaceans. And in fact, something just caught my eye on this website – crawfish jelly! I'm ordering some pronto and can't wait to figure out what to spread it on – toast, biscuits, chunks of cheese???
In the meantime, my taste buds are waiting to be tickled with some of my favorite crawfish dishes. Remember – buy ONLY Louisiana crawfish!
- Makes about 12 servings
- 3 sticks butter
- 3 cups chopped onions
- 2 cups chopped green bell peppers
- 1 cup chopped celery
- 1/2 cup all-purpose flour
- 1/2 cup chopped fresh parsley leaves
- 1 1/2 pounds medium shrimp peeled and deveined
- 1 1/2 pounds peeled crawfish tails
- 2 cups half-and-half
- 1 pound Velveeta cheese, cubed
- 2 tablespoons chopped pickled jalapeno peppers
- 2 teaspoons chopped garlic
- Salt and cayenne
- 1 pound fettuccini, cooked and drained
- 1 cup grated Parmesan cheese
Melt the butter in a heavy, large Dutch oven on medium heat. Add the onions, bell peppers, and celery and cook, stirring often, for 10 minutes, or until they are wilted and lightly golden.
Add the flour and stir to mix. Cook, stirring often, for two to three minutes. Add the parsley, shrimp and crawfish. Cook, stirring often, for about five minutes, or until the shrimp turn pink.
Add the half-and-half, cheese, jalapeno peppers and garlic. Stir until the cheese is completely melted and the mixture thickens, about five minutes. Season to taste with salt and cayenne.
Arrange the fettuccini in a three-quart casserole and pour the seafood mixture evenly over it. Sprinkle the top of the casserole with the Parmesan cheese.
Bake at 350 degrees for about 10 minutes or until the mixture bubbles.
- Makes about 8 servings
- 1 stick butter
- 2 pounds peeled crawfish tails
- 2 cups chopped onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1 tablespoon cornstarch
- 1 cup water
- Salt and cayenne
- 2 tablespoons chopped green onions
- 2 tablespoons chopped parsley
Heat the butter in a large, heavy pot over medium heat. Add the onions, bell peppers, and celery. Cook, stirring often, for about five minutes or until they or wilted.
Add the crawfish tails and cook, stirring occasionally, for about 10 minutes. Dissolve the cornstarch in the water and add to the mixture. Reduce heat to medium-low. Simmer, stirring occasionally, for three to four minutes, or until the mixture thickens slightly. Season with salt and cayenne. Add the green onions and parsley. Serve hot over steamed rice.
- Makes about 8 servings
- 1 (10 1/2-ounce) can beef consommé
- 1 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1 small fresh jalapeno, seeded and chopped
- 1 (4-ounce) can sliced mushrooms, drained
- 1 stick butter, melted
- 1 pound peeled crawfish tails
- 2 1/2 cups long-grain uncooked rice
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
Combine all of the ingredients in an eight- to ten-cup rice cooker. Do not add water. Turn on cook cycle. When the cycle is over, keep on the warm cycle for at least 30 minutes. Do not attempt to cook this in a smaller rice cooker.
If these recipes do not satiate your hunger, then by all means stock up with our mini crawfish cakes, crawfish pies and crawfish balls. They're great for nibbling or to serve as appetizers before your next dinner party.
As you can imagine there aren't many Irishmen to be found around Acadiana. Oh, there are a few O'Briens and O'Malleys who probably ventured forth from New Orleans somewhere along the way, but there are certainly far more Broussards, Oliviers, and Thibodeauxs in these parts. But no matter, you will probably find a band or two of those who have proclaimed themselves Irish, at least for the day, swilling green beer at the local pubs.
I remember the nuns (Sisters of Mercy) pinning green paper shamrocks to the collars of our Catholic school uniforms when I was in grade school. After all, the foundress of the order of Sisters of Mercy was Catherine McAuley from Dublin, Ireland. But it wasn't until I worked for the Brennan clan at Commander's Palace in the 1970s did I witness firsthand how to truly celebrate St. Paddy's Day.
Festivities began in the morning and lasted well into the night. There was green beer, Irish stew and side dishes of cabbage and potatoes. Parades wound through the streets of Uptown, Downtown and of course in the Irish Channel.
But, like a lot of others, I can be Irish for a day and have yet another excuse to party, and right smack dab in the middle of Lent, can you believe.
Forage in your closets for anything green. I turned up some green linen napkins, a couple of green serving platters and did a little research and now I'm ready for a dinner party of six guests, one of whom claims to have some Irish blood running through his veins.
If green beer doesn't strike your fancy, serve champagne with a platter of Irish smoked salmon, garnished with watercress sprigs and serve with Irish soda bread. Pot pies filled with corned beef and cabbage accompanied by a warm salad of green beans, cucumbers and potatoes followed by lemon mousse and what else but Irish coffee should get us in the spirit. Oh, and don't forget to wear green. I've even coaxed a couple of nieces into making me lots of paper shamrocks which will be wonderful scattered on the white tablecloth.
- Makes 6 servings
- 14 ounces shredded cabbage
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup grated Gruyere cheese
- 1 tablespoon plus 1 ½ teaspoons Creole mustard
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon dried dill
- Salt and cayenne to taste
- 8 ounces very thinly sliced cooked corn beef, cut into strips
- 2 pounds purchased puff pastry
- 1 egg, beaten with 1 teaspoon cold water for glaze
Cook the cabbage in a large pot of lightly salted boiling water until tender. Drain well. Melt the butter in a heavy large saucepan over medium heat. Add the flour and stir for three minutes, blending well. Whisk in the milk. Cook until mixture is smooth and very thick, whisking constantly. Gradually mix in the Gruyere. Add the mustard, nutmeg, dill, salt and cayenne. Stir in the corned beef and cabbage. Cool. Divide the filling among six 1-cup ramekins. Cut the puff pastry in half. Roll one piece out on a lightly floured surface to 3/8 inch thickness. Refrigerate the second piece. Cut our three rounds, about 2 ¼ inches larger in diameter than the ramekins. Reserve the scraps. Brush one side of the round pastry with glaze. Arrange the glazed side down on top of the ramekin, pressing firmly against the sides of the ramekin and pushing up slightly at the rim. Do not press down on the rim. Press the pastry to sides of the ramekin with the tines of a fork to seal. Trim the pastry overhang to 3/4 inch. Repeat with remaining two pastry rounds. Roll out the second piece of puff pastry and repeat the process. Brush the top and sides of the pastry with the glaze. Lightly score the top of the pastry without cutting through the pastry. Gather the scraps and roll out to about 3/8 inch thick. Cur out twelve 2-inch shamrocks. Brush with glaze and arrange on baking sheet glaze side up. Place the pies on the baking sheet.
Refrigerate the shamrocks and the pies for at least 30 minutes or up to 6 hours. Preheat the oven to 400 degrees. Bake in the center of the oven until the pastry is golden brown, about 25 minutes. Transfer the pies to plates and arrange one shamrock on each pie and one on each plate.
- Makes 6 servings
- 2 medium cucumbers, peeled, halved lengthwise and seeded
- 1 pound green beans, trimmed
- 1 ¼ pounds new, small potatoes
- 6 ounces breakfast bacon, chopped
- 1/3 cup chopped green onions or leeks
- 1/2 cup white wine vinegar
- 1 teaspoon Dijon-style mustard
- 1/2 cup olive oil
- 1/2 cup vegetable oil
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
Cut the cucumbers crosswise into 1/4-inch slices. Cook the beans in boiling salted water until slightly tender. Drain well. Boil the potatoes, unskinned, until tender.
Fry the bacon in a skillet until crisp and drain on paper towels. Discard all but ¼ cup of the drippings in the skillet. Add the green onions or leeks to the skillet and stir for two to three minutes over medium heat. Whisk in the vinegar and mustard and heat through. Gradually whisk in the olive oil and vegetable oil. Mix in the salt and pepper and remove from heat.
Drain the potatoes and quarter. Mound the potatoes in a large deep salad bowl. Pour about 1/3 of the dressing over the potatoes. Set the skillet with the dressing over low heat. Add the beans and stir until heated through, about one minute. Arrange the beans around the potatoes. Add the cucumbers to the skillet and warm slightly. Arrange the cucumbers around the beans. Pour the remaining dressing over the salad. Sprinkle with the bacon and serve warm.
If my memory serves me correctly, I think this is the Irish coffee recipe from Commander's Palace.
- Makes 1 serving
- 1 ounce Irish whiskey
- 1 ½ teaspoon simple syrup
- 6 ounces strong hot black coffee
- Heavy cream
Put the whiskey and syrup in a mug or Irish coffee cup. Stir. Pour in the coffee and top with cream.
Now, where is my green dress!
I barely had the Christmas decorations put away before I had to start getting out flags, beads, and masks in readiness for the Carnival season, which officially began on January 6, also known as Twelfth Night. Mardi Gras is early this year – February 12. We have to pack in a lot of parades and parties into a short time, but not to worry I am already stocked with the makings for gumbo and jambalaya. I also ordered several King Cakes to have on hand for last-minute get-togethers!
While Gumbo and jambalaya are always welcome before or after parades, I think this year I'm also going to add something else to my celebratory menu.
- Makes 6 to 8 servings
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 1 cup chopped bell peppers
- 1 pound lean ground beef
- 1 (8-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 (10-ounce) package frozen corn, thawed
- 1 cup chopped green olives
- 1 tablespoon ground cumin
- 1/2 teaspoon ground allspice
- 2 teaspoons chili powder
- Salt to taste
- Cayenne to taste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 tablespoon plus 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3 tablespoons butter, melted and cooled slightly
- 3/4 cup milk
- 1/2 cup grated sharp Cheddar
- 1 (4-ounce) can green chili peppers, chopped
Heat the oil in a large, heavy pot over medium heat. Add the onions and bell peppers and cook, stirring, until they are soft, about 5 minutes. Add the beef and cook, stirring often, until the beef is no longer pink. Add the tomato sauce, tomato paste, corn, olives, cumin, allspice, chili powder, salt, cayenne, Worcestershire, Tabasco and one tablespoon cornmeal. Stir to mix well.
Simmer, stirring occasionally, for 30 minutes. Spoon the mixture into a 2 1/2-quart casserole. (At this point, the mixture can be refrigerated for one or two days.)
Preheat the oven to 400 degrees. In a mixing bowl, combine the remaining cup cornmeal, the flour, sugar, baking powder, butter, milk and egg and stir until the batter is combined. Add the cheese and chili peppers. Stir to blend. Drop the batter by large spoonfuls around the edge of the casserole. Bake for 10 minutes. Reduce the heat to 350 degrees and bake for 30 to 40 minutes, or until the batter is golden. Serve immediately.
This colorful salad is one that I think pairs well with the tamale pie.
- Makes 6 to 8 servings
- 3 medium, ripe avocados, peeled and sliced
- 1 tablespoon fresh lime juice
- 1 cup thinly sliced red onions
- 2 teaspoons chopped fresh cilantro or parsley
- 1/4 cup red wine vinegar
- 2 teaspoons Creole or Dijon-style mustard
- 3/4 cup olive oil
- 2 tablespoons finely chopped red onions
- Salt and freshly ground black pepper to taste
In a salad bowl, toss the avocados with the lime juice. Add the sliced onions and parsley. In a small jar combine the vinegar, mustard, olive oil, chopped red onions, salt and pepper. Put the cap on the jar and shake well for about 30 seconds. Add the dressing to the avocado and onion mixture. Toss to mix. Serve immediately or chill for about 30 minutes.
To cool down the mouth, what could be better than a caramel cream custard. Here's my version.
- Makes 6 to 8 servings
- 8 egg yolks
- 1 cup sugar
- 1 quart heavy cream
- 1 tablespoon vanilla extract
Preheat the oven to 350 degrees. Combine the egg yolks and 1/2 cup sugar in a mixing bowl and beat for three to four minutes, or until the mixture is thick and pale yellow. Heat the cream in a heavy saucepan until small bubbles begin to form around the edges. Do not boil. Pour the cream in a slowly stream into the egg mixture, beating constantly. Add the vanilla. Strain the mixture through a fine sieve into a baking dish.
Place the dish in a shallow pan and add boiling water into the second pan so that the water comes halfway up the sides of the custard dish. Bake for 45 minutes or until a knife inserted in the center comes out clean. Remove from the oven and cool completely. Refrigerate for at least four hours before serving. About two hours before serving set the oven broiler to its highest temperature. Sprinkle the top of the custard with the remaining 1/2 cup sugar. Coat the surface as evenly as possible. Slide the dish under the broiler about three inches from the heat. Cook for four to five minutes or until the sugar forms a crust over the cream. Watch carefully so that it doesn't burn. Cool the cream again and refrigerate for a couple of hours before serving.
Make sure you mark your calendar NOW. Valentine's Day is two days AFTER Mardi Gras, so you don't want to forget your honey, right? After the hectic season of Carnival, perhaps Valentine's Day this year can be spent quietly at home.There's something to be said for a quiet romantic dinner à deux for Valentine's Day. Rather than head out to a restaurant, why not prepare your spouse or loved one a simple but elegant meal at home? With a little planning and organization, you can prepare much of the meal in advance.
The location doesn't have to be in a formal dining room, but if it is, sit next to each other than across from! Or, be a little innovative. Set a small table in front of the fireplace if the weather outside is frightful. A couple I know sometimes have a meal together at a small table in their kitchen in front of a floor-to-ceiling glass wall that overlooks their cozy patio. While the landscape may be a bit short of lush during the winter months, she claims they can watch a full moon rising and the twinkling of the stars in the inky-black sky. Another couple who has an expansive kitchen with an adjoining sitting room makes it cozy by dimming the lights and setting a table there rather than in the dining room.
Lots of candles can set the mood. Do NOT turn on the television unless you plan to watch a romantic movie AFTER dinner.
The meal doesn't have to be elegant. It can be as simple as a tossed salad, perfectly prepared steak and baked potatoes. Or if you prefer, your favorite pasta dish accompanied by a good bottle of wine, finished off with brandy freezes is perfectly acceptable. But if you want to really have a bash, here's a menu I favor. Start off with the freshest, coldest raw oysters on the half shell drizzled with fresh lemon juice and enjoyed with chilled champagne. Follow with this salad.
- Makes 2 servings
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1/8 teaspoon salt
- 3 tablespoons virgin olive oil
- 2 teaspoons minced fresh parsley leaves
- Fresh ground black pepper to taste
- 3 cups mixed salad greens, such as arugula, radicchio, chicory and red leaf lettuce
- 1/3 cup crumbled Roquefort cheese
Preheat the oven to 275 degrees. Spread the walnuts on a baking sheet and roast for 30 minutes or until fragrant and golden. Let cool.
In a small bowl, combine the vinegar, mustard and salt. Gradually whisk in the olive oil. Add the parsley and season with pepper.
In a large bowl, toss the salad greens with the roasted walnuts, Roquefort and the dressing. Divide the salad into two equal portions and serve on salad plates.
For a change of pace from beef, I like lamb. Use the best you can find. Have the butcher trim the rack, remove the chine bone and french the rib bones. I don't think it needs a sauce of any kind, but a dab of hollandaise sauce would be nice. A Cabernet Sauvignon or Merlot goes nicely with this dish.
- Makes 2 servings
- 2 teaspoons olive oil
- 1 trimmed rack of lamb, about 1 1/2 pounds
- 1 cup dried fine bread crumbs
- 2 tablespoons chopped fresh parsley leaves
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Creole or whole-grain mustard
- 2 tablespoons roasted garlic puree (recipe follows)
In a heavy large skillet, heat the olive oil over high heat. Add the lamb and cook, turning, until it is browned all over, about two minutes. Remove from the skillet and let cool.
In a small bowl, toss the bread crumbs with the parsley, one teaspoon of the rosemary and the pepper.
In another bowl, combine the remaining teaspoon rosemary with the mustard and garlic puree. Spread the mixture evenly over the lamb. Pat the seasoned bread crumbs onto the mustard coating. (The lamb can be prepared to this point up to eight hours ahead. Cover and refrigerate until two hours before roasting.)
Preheat the oven to 500 degrees. Place the lamb on a rack set over a shallow roasting pan. Put the lamb in the center of the oven and immediately reduce the heat to 450 degrees. Roast for about 20 minutes, or until a meat thermometer inserted into the center registers 120 degrees for medium-rare. Remove from the oven, cover loosely with aluminum foil and let rest in a warm place for about 10 minutes. Carve the lamb just before serving by slicing between the ribs.
Make the garlic puree ahead of time. It can be stored in the refrigerator for up to two weeks.
- 2 large heads of garlic (about 1/2 pound)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Preheat the oven to 350 degrees. Cut the head of garlic in half horizontally. Place in the center of a square of aluminum foil, then season with the salt and pepper and drizzle with the olive oil. Gather the ends of the foil together to make a pouch. Place on a baking sheet and bake until the cloves are soft, about one hour. Remove and let cool.
Using your thumb and forefinger pinch the flesh out of the skin and put in a blender or food processor. Pulse several times to make a paste. Makes about 1/4 cup.
Vegetable accompaniments can be poached green beans or fresh asparagus. I happen to like spinach with lamb.
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 tablespoon chopped shallots
- 4 cups fresh spinach leaves, cleaned
- Salt and freshly ground black pepper to taste
- 1 tablespoon Pernod
Heat the butter and olive oil in a large skillet over medium heat. Add the shallots and stir for 30 seconds. Add the spinach and cover. Cook until wilted, two to three minutes. Add the salt, pepper and Pernod. Cook, uncovered, for 30 seconds. Remove from heat and serve. Makes 2 servings.
For dessert, serve chocolate mousse or brandy whipped with vanilla ice cream and a little heavy cream.
November/December 2012
Now that Halloween is behind us, we move on to Thanksgiving and Christmas. My family is already planning the menus for the holiday dinners.
This Thanksgiving, the Bienvenu/Landry group (about 40 of us) is heading to the Atchafalaya Basin for a day at "the camp." Since we have to get to the camp by boat, the teenagers are working out a ferry schedule. Two boats will carry the food. And from what I can understand, downed tree limbs (compliments of Hurricane Isaac) have been chopped up for a huge bonfire.
The menu, well I'm already stuffed just reading what's going to be cooking on butane burners, grills, barbecue pits and on stove tops.
Here is the menu so far:
First, we have to have appetizers to munch while we sip on a couple of brews or Old Fashions. I'm contributing Natchitoches meat pies as well as several dozen of Cajungrocer's stuffed breads. Someone is bringing the great Mexican cheesecake and I'm sure there will be lots of assorted chips and dips for the kiddies.
The main meal will consist of three fried turkeys, four turduckens, 4 gallons wild duck and sausage gumbo, a huge stuffed pork roast (Mama's recipe), rice dressing, candied yams, corn pudding, the ever-present green bean casserole, cornbread and French bread.
Desserts will include too many pies to list here and lots of homemade cookies.
Makes 18 to 20 meat pies
- 1 teaspoon solid vegetable shortening
- 1 ½ pounds lean ground beef
- ½ pound lean ground pork
- 1 cup chopped green onions
- 1 teaspoon chopped garlic
- ½ cup chopped celery
- 1 cup chopped bell peppers
- 1 ½ teaspoon salt
- ¼ teaspoon cayenne
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- Vegetable oil for deep-frying
- Dough:
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- ½ cup solid vegetable shortening
- 1 egg
- 1 cup milk
Heat the shortening in a heavy pot, preferably black iron over medium heat. Add the beef and pork, and cook, stirring, until all pink has disappeared, 6 to 8 minutes.
Add the green onions, garlic, celery, and bell peppers and cook, stirring often, until the vegetables are soft and lightly golden, about 10 minutes. Season with the salt, cayenne and black pepper. Remove from the heat and stir in the flour, mixing well. Remove from the heat and cool. Make the dough by sifting the dry ingredients into a mixing bowl. Cut in the shortening and incorporate into the mixture. In a small bowl, beat the egg and the milk together. Work the egg-milk mixture gradually into the dry ingredients until a thick dough is formed.
Divide the dough into 18 to 20 equal portions. On a lightly-floured surface, roll the dough pieces into thin rounds. Using a saucer as a guide, trim the dough to make even rounds. Place a heaping tablespoon of the meat mixture slightly off center of the round dough. Fold to make the edges meet and crimp the edges with the tines of a fork.
Deep fry in hot oil until golden brown. Drain on paper towels. Serve immediately.
Makes 16 servings
- 1/4 cup crushed tortilla chips
- 2 tablespoons butter, softened
- 8 ounces cottage cheese
- 24 ounces cream cheese, softened
- 2 eggs
- 8 ounces shredded cheddar cheese
- 1 small can green chilies
- 8 ounces sour cream
- 8 ounces jalapeno cheddar cheese dip
- Chopped tomatoes
- Sliced black olives
- Chopped green onions
Combine the chips and butter and press into the bottom of 9-inch springform pan. Process the cottage cheese, cream cheese, eggs (added one at a time), cheddar cheese and green chilies. Pour into the springform pan and bake for 1 hour at 325 degrees. Remove from the oven. Mix together the sour cream and cheese dip, and spread over the cheesecake. Cool at room temperature for 1 hour. Before serving, sprinkle the top with the tomatoes, black olives and green onions.
*You'll need a butane burner and a large, deep pot (both available on Cajungrocer's website)
Each turkey will serve about 10 to 12
- 2 fresh turkeys, each about 10 to 12 pounds
- 1 large yellow onion, minced
- 8 garlic cloves, peeled
- ½ cup chopped peppers (you choice of green bell peppers, fresh jalapenos or mild bananas, or a combination of all three)
- ¼ cup salt
- ¼ cup cayenne
- About 10 gallons peanut oil
Clean the turkeys and rinse them with cool water. Leave the skin flap at the neck intact.
In a small mixing bowl, combine the onion, whole garlic, peppers, and half each of the salt and cayenne.
With a sharp boning knife, make slits in the breast and upper thighs of the turkeys and stuff this mixture into the slits with your fingers. (You may want to use plastic gloves for this.) Pack it in well. Season the outside of the turkey with the remaining salt and cayenne, rubbing well. Place the turkeys in large plastic bags and refrigerate for 8 to 12 hours.
Remove the turkeys from the refrigerator and set them aside for about 30 minutes. Pour enough of the oil to fill the pot about three-fourths full. Turn on the heat. The oil should be 350? to 360?F. Grab the turkey by the neck flap and gently and carefully submerge it into the hot oil. Be careful as the hot grease may overflow and splatter. Cover the pot. Turn the turkey every 10 minutes, using the long-handled forks. It will take 45 minutes to 1 hour to cook each turkey. When the legs begin to spread open and the internal temperature reaches 170? to 180?F on an instant-read meat thermometer the turkey is done.
Carefully lift the basket out of the hot oil. You can insert a broomstick through the handles and have two strong people lift the basket out of the pot. Using the long-handled fork, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve.
Repeat the process for the second turkey.
Makes 12 to 14 servings
- One 10 to 12 pound fresh ham shank
- 1 large onion, finely chopped
- 1 large green bell pepper, seeded and finely chopped
- 10 garlic cloves, thinly sliced
- 3 teaspoons salt
- 3 teaspoons cayenne pepper
- 1 teaspoon black pepper
- Vegetable oil
- 2 cups water
Preheat the oven to 450 degrees.
Set the roast on a large cutting board or platter. Combine the onion, bell pepper, garlic, salt, cayenne and black pepper in a small bowl and mix well.
With a sharp boning knife, make several deep slits in the roast spaced several inches apart. Using your index finger, stuff the seasoning mixture into the slits, packing it in firmly. Season the outside of the roast generously with more salt and cayenne pepper. Rub the roast lightly with vegetable oil.
Place the roast in a heavy roasting pan and put it in the oven. When the bottom of the pan begins to sizzle, carefully add the water. Bake the roast until it browns evenly, 30 to 45 minutes.
More water can be added if the pan becomes too dry. This will mix with the roast drippings and make a dark gravy that can be used now for basting the roast, then later to pour over steamed rice.
When the roast is well browned, reduce the heat to 350 degrees, cover, and cook until the juices run clear and the roast is tender, 3 to 4 hours.
Remove from oven and cool slightly before carving.
I usually keep the carcasses left from the fried turkeys to make a broth with which to make what we call a turkey bone gumbo. Use the broth in place of water or stock that you normally use.
BUT, last year I saved the leftover bits and pieces of the turduckerns and use them for a fabulously rich gumbo! Also, these bits and pieces make a rocking poorboy!
NO WASTE, right?!!!
October/November 2012
I remember Sunday nights many years ago when I often had a sleep-over at my great-aunt Belle. When a cold front rambled through, I remember the rain splattering on the frosty windows and the wind howling through the pecan and oak trees in her backyard. We were warm and toasty in her cozy kitchen, and there was always a big pot of soup simmering on the stove. We often sipped on hot chocolate tinged with a spoonful of strong coffee and I loved the marshmallows that melted in the hot cup.
Aunt Belle had a repertoire of homemade soups—hearty beef and vegetable, simple oyster and milk, creamy split pea, and a marvelous white soup with bits of ham and sausage. Oh what fun we had putting the soups together, then retiring to the kitchen table to play cards, work on a jig-saw puzzle, or playing "I Spy." When our pot of soup was done, we made cornbread or biscuits on which we spread lots of fig preserves or Steen's cane syrup to go with our meal.
Every now and then when the winter weather sets in, I invite a couple of my great nieces to join me for a bowl of soup on Sunday evenings. It's a great time to visit with them AND to show them how to make a simple meal of a good soup. I think you'll enjoy my repertoire of cold-weather soups.
Makes about 6 quarts
2 pounds soup meat or brisket, cut into 2-inch cubes
Salt, black pepper, and cayenne to taste
1 teaspoon dried basil leaves
3 bay leaves
3 quarts beef broth
1 cup chopped onions
2 carrots, chopped
2 ribs celery, chopped
2 cups chopped cabbage
1 cup cut green beans (fresh, frozen or canned)
1 cup baby lima beans (fresh, frozen or canned)
1 medium turnip, peeled and chopped
3 cans whole tomatoes, crushed with their liquid
6 ounces curly vermicelli (optional)
Season the meat generously with salt, black pepper and cayenne. Put it, the basil, bay leaves and beef broth in a large soup pot over medium heat. Bring to a boil, then reduce the heat and simmer, partially covered, for about one hour, or until the meat is tender. Add the onions, carrots, celery, cabbage, beans, turnip, and tomatoes. Simmer, uncovered, for one hour. If the mixture becomes too thick, add a little more beef broth or water. Add the vermicelli if using, and cook for about five minutes. Adjust the seasonings and skim off any fat that rises to the surface. Remove the bay leaves before serving.
Makes 8 to 10 servings
1 pound dried split peas
1 ham bone, or 2 cups cubed ham
3 quarts chicken broth
1 cup chopped celery
1 cup chopped onions
1/2 cup grated carrots
1 teaspoon thyme
2 teaspoons salt (more or less to taste)
1 teaspoon freshly ground black pepper
Pinch or two of cayenne
2 bay leaves
1/2 cup dry sherry
Combine all of the ingredients, except the sherry, in a large Dutch oven. Bring to a boil, then reduce the heat and simmer for about two hours, stirring occasionally. If it becomes too thick for your taste, add more broth. Add the sherry and simmer for 30 minutes. Remove the bay leaves. Adjust the seasonings if necessary and serve hot.
Makes 6 to 8 servings
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 ½ cups chopped yellow onions
1 quart boiling water (or if you prefer a heartier soup use 1 quart warm milk)
4 dozen freshly shucked oysters, drained and oyster liquor reserved
3 tablespoons chopped fresh parsley leaves
3 tablespoons butter
Salt and freshly ground black pepper to taste
Combine the oil and the flour in a large, heavy pot over medium heat. Stirring slowly and constantly, make a light brown roux. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Combine the water (or milk) with the reserved oyster liquor and add slowly to the roux mixture, stirring constantly. The mixture will thicken slightly. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 2 minutes. Add the oysters, parsley, and butter and simmer until the edges of the oysters curl. Remove from the heat.
Serve warm with crackers or hot French bread.
Makes about 10 servings
3 tablespoons vegetable oil
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 pound salt meat or ham pieces, chopped
1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
4 slices bacon, chopped (optional)
3 cans white beans (I prefer the Trappey's beans that are creamy)
3 cans water or chicken broth
1 can Ro-tel tomatoes
Salt, black pepper, and cayenne to taste
Heat the oil in a large, heavy pot over medium heat. Add the onions, celery, salt meat or ham, sausage and bacon, if using, and cook, stirring, for about five minutes, or until the onions are soft and golden.
Add the beans, water or chicken broth, and the tomatoes. Stir to blend. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 30 minutes, stirring occasionally. Season to taste with salt, black pepper and cayenne, but be aware that the salt meat, sausage, and bacon and the tomatoes are salty and peppery.
Skim off any oil that has risen to the surface then serve hot.
Crackers and hot French bread are fine to serve with soup, but you might want to make cornbread to offer for a Sunday night soup dinner.
Makes 6 to 8 servings
1 cup buttermilk
1/3 cup corn oil
3 eggs
1 ½ cups white cornmeal
1 ½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 (12-ounce) can whole kernel corn, drained
3 tablespoons half-and-half
1 small onion, chopped
1 small red bell pepper, chopped
1 teaspoon sugar
1 cup shredded Cheddar cheese
Preheat the oven to 375 degrees. Butter a 9-inch square baking pan. Mix together the first three ingredients in a large bowl.
Combine the cornmeal, baking powder, salt, and baking soda and add to the buttermilk mixture.
Stir together the corn and half-and-half and add to the batter. Mix in the onion, bell pepper and sugar. Pour half of the batter into the baking pan. Top with the cheese. Pour in the remaining batter. Bake until browned and springy to the touch, about 40 minutes.
Makes 6 to 8 servings in the skillet, or 12 muffins
1 cup yellow cornmeal
¼ cup chopped ham or tasso (optional)
2 large eggs, beaten
½ teaspoon baking soda stirred into ¾ cup milk
½ teaspoon salt
¼ teaspoon chili powder
1 (16-ounce) can creamed corn
1 cup grated sharp Cheddar cheese
2 fresh jalapeno peppers, seeded and chopped
1 tablespoon minced pimentos
Preheat the oven to 350 degrees. Lightly grease a large iron skillet (or a muffin tin).
Combine all of the ingredients in a large bowl. Mix well. Pour into the skillet (or muffin tin) and bake until lightly golden, about 40 minutes.
Makes 6 to 8 servings
2 cups yellow cornmeal
1 cup bleached all-purpose flour
1 teaspoon salt
1 teaspoon sugar
4 teaspoons baking powder
1 large egg, beaten
1 1/2 cups milk
3 tablespoons solid vegetable shortening
Preheat the oven to 400°F.
Combine the cornmeal, flour, salt, sugar, and the baking powder in a large mixing bowl. Add the egg and milk and mix well, but do not beat. Heat the shortening in a 10-inch cast-iron or other ovenproof skillet over medium-high heat until almost smoking. Pour in the batter and cook until the edges begin to turn golden, 3 to 4 minutes. Transfer the skillet to the oven and bake until golden brown, about 45 minutes. Remove from the oven and let cool about 5 minutes before serving.


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A castle awakes. In 2009, the Northwest Regional Development Agency approved plans for a £9 million project for Lowther Castle, its massive stables, over 20 historic, hidden gardens and 140 acres of parkland to create a major new visitor attraction in the Lake District.
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You can finally see the Metal Gear Solid V: The Phantom Pain E3 gameplay tomorrow
Starting tomorrow bright and early at 6 AM (3 AM PST), you can head over to Konami's official Japanese site to watch a presentation by the illustrious Hideo Kojima himself showcasing the Metal Gear Solid V: The Phantom Pain demo from E3 2014. Yes, the very same one our own Steven Hansen wrote up for us that set my heart a-flutter.
The 30 minute presentation will be broadcast via Kojima Station and will show off the PlayStation 4 version of the game. Prepare to wake up bright and early at 6 AM EST (3 AM PST) for some Metal Gear goodness. Don't worry, you won't be alone. I'll be right there with you.
Metal Gear Solid V: The Phantom Pain's E3 Demo Streamed On June 18 [Siliconera]
Diamond in the ruff: MGSV: Phantom Pain in English
11:30 AM on 09.26.2014
A closer look at Metal Gear Solid V's eyepatch-wearing dog companion
7:00 PM on 09.24.2014
The ghost from P.T. is in Metal Gear Solid V: The Phantom Pain
9:00 PM on 09.23.2014
Adopt a wolf cub in Metal Gear Solid V and he'll grow up to be badass
11:45 PM on 09.19.2014
Horseback riding and takedowns abound in this 21-minute MGSV demo
4:30 PM on 09.18.2014
That Metal Gear Collection 2014 is actually a clothing line
12:00 AM on 09.18.2014
Metal Gear Solid V pre-TGS tease: Quiet jumps from a helicopter, goes invisible
2:30 PM on 09.11.2014
This is how you steal from other players in Metal Gear Solid V
5:15 PM on 08.21.2014
Here's your first look at Metal Gear Solid V: The Phantom Pain's multiplayer
7:15 PM on 08.18.2014
Metal Gear Solid V: The Phantom Pain Updates, Screenshots, & Videos
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Fall of 2015 Arrival
Colin White
- Highly skilled forward for the USNDT U17 team. 32 goals and 30 assist in 46 games. One of the most highly skilled forwards I've seen in Mass high school hockey. Quick with the puck, dynamic play maker. Went to Nobles. 6'0 from Hanover, Massachusetts. Should be a top 5 pick in the 2015 draft. Will play for the USNTDP U18 team in 2014-15.
Miles Wood
- 6'2 forward from Noble and Greenough, from Manchester, Ma. Recorded 29 goals and 25 assist in 28 games this season for the Bulldogs. By far and away the best player in the Independent School League. Big, physical, great shot, and can absolutely fly. Will play for Nobles in 14-15 unless staff finds a way to accelerate him year because of the Milano loss.
Chris Shero
- 5'10 forward from Pittsburgh. Son of former Penguins GM Ray Shero. Recorded 15 points in 37 games this season for Kimball Union Academy. 1995 birthdate. Will play for the South Shore Kings in 14-15.
Chris Brown
- 5'10 forward from Cranbrook High School in Michigan. Brother of Pat Brown, son of Doug. Don't know stats. Ranked 175 in Central Scouting for 2014 NHL Draft. Will play for the Green Bay Gamblers in 14-15.
Casey Fitzgerald
- 5'10 defenseman for the USNDT U17 team. 3 goals and 8 assist in 44 games. From North Reading, Massachusetts. Will play for the USNTDP U18 team in 14-15.
JD Dudek
- A 5'11 forward for Kimball Union Academy (NH), Dudek has recorded 9 goals and 35 assist this season for Tim Whitehead's club. The 6'1 forward from New Hampshire missed 12 games due to a fractured collarbone. Good player, decision making will improve with time. 6th round draft pick of the New Jersey Devils. With the loss of Milano, it's very possible Dudek comes in 14-15.
Jeremy Bracco
- 5'9 explosive forward from Long Island, New York. Led USA u17 team with 71 points this season. His 54 assists are the most since a guy named Patrick Kane played there. One of the most highly touted 1997 prospects out there. Small, skilled as heck, great facilitator of the puck. A projected 1st round pick in the 2015 draft. Very high chance he bolts to the Canadian Hockey League, especially if he is a first round pick. Will play for the USNTDP U18 team in 14-15.
Chris Birdsall
- 6'0 goaltender out of New Jersey, committed back in the summer of 2012. Currently plays for the Youngstown Phantoms of the USHL. Has split time in between the pipes with their other goaltender. Has a 3.55 GAA and a .874 save percentage in 7 games. He has struggled over the course of the past two seasons, I expect the staff to bring in another goaltender if they believe Demko will leave after this season, which I don't think think he will.
Fall of 2016 Arrival
Graham McPhee
- 5'9 forward out of Washington DC. Son of Washington Capitals GM George McPhee (who played for Coach York at Bowling Green). 6 goals and 14 assist in 14 games played. Will play for the USNTDP U17 team in 14-15.
David Cotton
- 6'1 forward from Cushing Academy (MA). Born in Texas. Led the Penguins with 19 goals and 32 assist in 32 games this season. Could come in 2015 if they need him to but will become a top New England prep player over the next two seasons. Going back to Cushing Academy for the 14-15 season.
Connor Moore
- 5'10 defenseman from the Brooks School in North Andover. Was third on the team in scoring (as a defenseman) with 6 goals and 10 assist in 30 games. Really stepped his game up over the summer, at least in my opinion. Looks like a better get each time I see him.
Luke McInnis
- 5'11 defenseman from Hingham, will play @ Dexter this fall. Youngstown Phantoms (USHL) draft pick. Smooth skating, puck moving defenseman that was ranked the 11th best uncommitted prospect on Over the Boards. Son of assistant coach Marty McInnis.
Zachary Walker
- 6'1 forward from Boise, Idaho (will be first ever Eagle from that state). Will play for the USNTDP U17 team in 2014-15. Formerly played for the Colorado Thunderbirds. Great sized forward that possesses a lot of speed and explosiveness. If his development continues as projected, he will be a big time player. Was the 7th ranked uncommitted prospect at the time of his commitment in July 2014.
Monte Graham
- 5'11 forward out of Thayer Academy and Hanover. Recorded 21 points for a loaded Tiger squad in 13-14, figures to play a more prominent role this season. Smart player, good on both ends, not the most skilled guy in the pipeline but certainly not the least skilled either. Should be a solid, four year forward @ the Heights.
Fall of 2018-
TJ Walsh-
- Elite goal scorer from Shattuck St Mary's. Originally from Shrewsbury. 2000 birthdate so not many stats yet but certainly one of, if not the best, forward in his class. Long time until his arrival. Could accelerate to 2017 if he continues to develop.
Jacob Tortora
- Small bit highly skilled forward from Rochester, New York. Currently plays for the Don Mills Flyers from the Toronto area. No stats to post except for 1 goal and 6 assists at the U15 Festival over the summer. Great combination of speed, skill, and grit according to those have seen him play. With him already being located in Canada, could be a battle getting him to school. Was one of few 99's ranked on Over the Boards.


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