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TUESDAY, Oct. 9 (HealthDay News) -- A new mathematical model can help predict the chances that a couple will conceive based on how many months they have been trying to conceive, according to a study published online Oct. 4 in PLoS One.
Peter D. Sozou, Ph.D., and Geraldine M. Hartshorne, Ph.D., from the University of Warwick in Coventry, U.K., developed a general numerical computational model to examine what can be concluded about a couple's future chances of pregnancy based on the number of menstrual cycles over which they have been trying to conceive. They applied their methods to model the impact of female reproductive aging on the chances of conception.
The researchers found that the commonly-used standard of 12 cycles of non-conception as indicative of subfertility was fairly robust. Depending on the population from which a couple was drawn and the precise subfertility metric that was most relevant, a smaller or larger number of cycles may be more appropriate. Based on this model, for women over 35, investigation and treatment of infertility may be started sooner than for younger women. Ignoring reproductive decline during the attempted conception period correlated with a two-cycle increase in the number of cycles before reaching a subfertility metric.
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MUN & MI Students
As a current student of Memorial University or Marine Institute who has paid the Student Recreation Fee, you have access to:
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Every student must present their MUN or MI student ID card to the Field House or Aquarena Customer Service Desks. Without your ID you will not receive a wristband.
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|UrbanToronto News - the latest headlines
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ALSO• Plaza's 50 at Wellesley Station Offers Suites in The Village
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What I don't understand is why authentic Donair shops haven't opened up in Toronto
Not only is the demand there but it is really easy to make the perfect Donair. Get vertical spit and a supplier of Gyro Cones and your in business! The sauce is easy to make from scratch and all you do is dice up some onions and tomatoes.
For those customers who don't like sweet sauce offer tzatziki instead. A guaranteed goldmine!
Some small updates on Danforth.
- FRUIT KING at the corner of Danforth and Logan is gone. Corner lot would probably make a good location for a restaurant/bar/lounge.
- Right beside FRUIT KING, the former "Demetra Restaurant and Tavern" is being taken over by a company called Jamba Juice (they will be opening up a Yogurt shop - seems to be the hot thing right now).
- And a few steps down the Mexican Restaurant "La Cabana" is gone.
Guu owners to open new ramen restaurant on Baldwin
Posted by Derek Flack / MAY 10, 2012
Toronto Life has some nice pics of a new contemporary Filipino restaurant in the Queen/Bathurst neighborhood called Lamesa.
Jamba Juice is in Toronto now?!?! When did this happen? They already have a few locations!
Details slowing being revealed about David Chang's Momofuku invasion of Toronto. Toronto Star: Acadia's Matt Blondin joins Momofuku in Toronto
In a Star exclusive, Matt Blondin confirmed he'll join Toronto's first Momofuku restaurant when he leaves Acadia on May 31.
He'll become executive sous chef at Daisho, one of three Momofuku restaurants opening here July 28. In the process, the 29-year-old perfectionist joins forces with a chef of even more exacting standards: Momofuku founder Dave Chang.
* * *
Daisho, named for the pair of samurai swords, will have a menu of communal meals for four or more people, modelled on dinners like the bo ssam — whole slow-cooked pork shoulder with sides and condiments — at Momofuku's Ssam Bar and the fried chicken at the chain's Noodle Bar in New York City.
Daisho joins a Noodle Bar and a third, unnamed restaurant serving only tasting menus in a three-storey building beside the The Shangri-La condominium-hotel at University Ave. and Adelaide St. W.
Blondin will work under executive chef Sam Gelman (ex-Má Pêche) and will hire and train kitchen staff, control inventory, oversee daily operations and help develop the menu.
http://www.yogurtys.com. Yogurty's offers a co-branding setup, which seems to work out for many stores.
Any ideas as to what restaurant might come into 220 King? I know the site has been available for a while. Currently Barootes.
Taco Bell on Sheppard E has been torn down. Not sure if they plan to rebuild it or its gone.
Due Time restriction, visit my site https://www.flickr.com/photos/drum118/ to see updated photos of projects shot the last few weeks since I don't have the time to post them to various threads.
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Admission Form-2015 will be available from 1st week of Dec.
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#3 - iamtheblackgoat (05/08/2013) [-]
#7 - nang (05/08/2013) [-]
#21 - gobnick (05/09/2013) [-]
alright, now she can come through my tv soaking wet in nothing but a nightgown
#16 - crystalmethod (05/09/2013) [-]
Maybe it's Maybeline? It's definitely Maybeline
#22 - Womens Study Major (05/09/2013) [+] (1 reply)
i always thought that if she came through the tv. that that means she has no family,friends,anything right? well if she is just a free girl with no one to miss her is she not the perfect candidate for rape? who the **** would care other then her. amiright?
#14 - jeengak (05/09/2013) [-]
i really really really hope thats part of the cushion and not a very hairy twat...
#12 - Womens Study Major (05/09/2013) [-]
why the hell would a fine ass llookig lady like that haunt everybody 0.0
#8 - wired (05/08/2013) [-]I don't watch horror movies
This is horror to me
This is horror to me
#2 - Womens Study Major (05/08/2013) [-]
Again stalking other web pages eh /b/


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Dr. Kelly Wood, MD
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- 521 N Borders Ave Ste C
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- 1 Office Location
- (618) 295-1591
Dr. Kelly Wood has been practicing medicine for 8 years. Dr. Wood graduated from the Southern Illinois University School of Medicine in 2006. She practices medicine in Marissa, IL and specializes in Family Medicine. Dr. Wood is affiliated with Sparta Community Hospital.
Gender: Female
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Kimchee for Novices
- roxlet Mar 1, 2013 06:58 AM
I'll admit to knowing almost nothing about kimchee. Sure, I know what it is, but I'm stymied about what to do with it exactly. Last week, I bought some kimchee at H Mart. I asked the person nearby to recommend one that was a little spicy, but not mindblowingly so. It's in a package with a lable that says "Tobagi," and I don't know if that is a brand or a type. Its sell by date is 3/15, so I guess that I have a couple of weeks to figure out what to do with it. This is the ingredient list:
Cabbage, radish, onion, scallion, chive, water parsley, apple, red pepper, garlic, ginger, hot pepper powder, oyster, fish sauce (anchovy), salted shrimp, salt, xlitol, sesame seed. It is an 8 ounce package.
Help, please!
most kimchee is hot.
it is served in different ways
Han Ah Rheum in NJ always has bowls out for customers to sample items.
re: jpr54_1
To the kimchee lovers,
Did you eat it as a kid? Did you take your first bite and like it right away? I love sauerkraut but kimchee doesn't make me happy. Maybe I'm trying the wrong kind/source/pairing.
re: ItalianNana
I didn't grow-up with kimchee.
I got my first taste of kimchee in 1990's
I didn't like it right away. My son encouraged me to eat it.
I tried the samples at Han Ah Reum (H Mart)and I was hooked.
re: ItalianNana
I grew up in Colorado and Southern California, and the only thing I knew about Korea was that it was a name on the map.
Joined the Air Force, got stationed in Korea in 1978. Tried a lot of Korean food, including Kimchi, fell in love with both the food and the second best cook in the country. Got married, got the best cook as mother in law, and got both of them into the states. Sponsored the third best cook (sister in law) into the states a few years later. Win/Win/Win.
re: hannaone
What a great story! I will heist my old butt to the kimchee section!
re: ItalianNana
I first tasted it about 38 years ago...it was definitely love at first bite. Some kimchee is part of my lunch several times a week. I particularly like the 'poot baechu', made from baby napa.
Korean sauerkraut definitely _rules_.
re: ItalianNana
My dad loved it as a kid and I wouldn't go near it because of the smell but as an adult had it for some reason I can't remember and loved it.
re: ItalianNana
I first tried kimchi when we moved to a Korean neighborhood when I was in the sixth grade. Brother and I loved it but the parents never seemed to develop a taste for it.
re: ItalianNana
didn't eat it until well into my late 30s - loved at first bite.
it's definitely an acquired taste for some - with its tart/funky/spicy mix, all of which i love.
re: ItalianNana
I had it first as a kid - the wife of one of my dad's colleagues made it for us periodically. My dad grew up in Japan with german parents and has a love for all things pickled - daikon pickle, sauerkraut, the stinkier the better.
Now, I really crave those flavors.
I like it plain with rice, stir fried with some shredded pork, or as an addition to soup (it even dresses up a quick ramen if you find yourself in a rush).
Regarding the "sell by" date, you can usually disregard it; as on many packaged foods, it's fairly meaningless to a degree. In fact, kimchee is often tastier when it has had a chance to ripen more.
re: Unraveled
So you eat it just like that? Plain? Is it heated or eaten cold from the fridge, or best left to stand at room temperature?
re: roxlet
yes and yes
I eat it cold
re: roxlet
We eat it cold.
re: LMAshton
I'm not Korean and I eat it cold, right out of the jar. Or in fried rice, or as a side dish.
ETA - make fried rice, toss kimchi in towards end, top with a fried egg and soy sauce/sesame oil/gojuchang (Korean pepper paste). Mix, yum.
re: HillsofBeverly
I recently tried a kimchi soup - essentially cooking chopped kimchi with some pork and a lot of water. A good way of using a lot of kimchi at once
re: HillsofBeverly
besides eating it with korean bbq-style pork/beef, this is my favorite thing to do with kimchi.
Tobagi is a brand that is widely available across the states.
Usually eaten as one of many side dishes with a Korean meal but with almost unlimited other uses. Usually eaten from chilled to room temp, but can also be fried or even grilled and served hot (usually with beef).
If the pieces are large enough you can wrap a bite sized piece of grilled meat in it.
Use it in lettuce wraps, seaweed and rice rolls, omelets, in tacos, spring rolls, dumplings, etc
You are only limited by your imagination.
re: hannaone
Kimchijjigae!! Delicious kimchi-based stew/soup
re: hannaone
re: hannaone
Nice omelet skills! Looks yummy
re: hannaone
LOVE kimchi in omelette.
Kimchee is awesome. I think the best way for you is to make kimchee fried rice. There are lots of recipes on the internet, or if you have a favorite fried rice you make, just add chopped kimchee to it and stir in in enough to heat it up.
By itself, cold, makes a nice snack or side. Also think about using it wherever you'd use pickles- on a burger or hot dog, in a sandwich.
re: pagesinthesun
Yes, I do it all the time, it's super easy. Make sure and burp the jar, or it explodes. Not that it's ever happened to me or anything. ;)
re: cheesemonger
heehee, thanks for the advice. Do you have a recipe that you like?
re: pagesinthesun
Hi, Oddly enough, I've found this recipe from David Leibowitz to be very good. I'm able to find Korean chili threads, and I toast them lightly and then grind them up.
And did I mention the part about burping the jar? I think so :)
re: cheesemonger
And whatever you do, DO NOT PACK IN SUITCASES FOR AIR TRAVEL!!!!!!
re: hannaone
that's awesome. I can only imagine. At least you can get some new clothes (and case) out of it.
re: pagesinthesun
Yep, do it all the time. It really is incredibly easy. If you've made sauerkraut, it's basically the same but with additional ingredients.
Slice cabbage and other vegetables. Add a bit to a crock or whatever you're storing it in. Sprinkle on salt and seasonings. Pound cabbage and veggies a bit, just enough to bruise them. Add another layer cabbage & veggies and seasonings, pound. Repeat and repeat and repeat. By the time you've reached the top of the crock, you should, theoretically, have some liquid coming out of the veggies - that's been brought on by the pounding and the salt. You want to make sure all the veggies are submerged. Put a plate on top and weigh that down if necessary - I tend to use my sugar container since it's a pretty good weight. And the sugar container will, a few hours later, be replaced with something lighter as more liquid exits the veggies - I want that liquid to stay in the crock, not go all over my counter. Then let sit on the counter until it's fermented the way you want it - but keep it covered so no bugs can get in. For me, in a tropical climate, that's about, oh, 4-5 days. Then toss it in the fridge and eat at will.
You want to add enough salt that you've got a salty soup sort of salt level. It's the salt that keeps it from rotting. If you're paranoid, you can add a bit of vinegar, like a tablespoon-ish. Seasonings are to taste, as are the additional vegetables.
re: pagesinthesun
Video from the Mind of Chef on making kimchee
re: pagesinthesun
This is my favorite kimchi recipe.
The only difference is that I use half the rice porridge as what the recipe calls for. I also don't layer the kimchi leaves - I just cut them up and mix them with the marinade.
The important things are to make sure you get the right kind of Korean salted shrimp sauce and Korean anchovy sauce. Also for the red pepper powder get the coarse kind if you can find it.
Try it, it is very good!
I like to put a big hunk of it on a saltine cracker for a snack.
To incorporate it into a meal; my favorite is with plain rice and some kind of grilled/barbecued meat.
Tobagi is the brand name. I generally eat cabbage kimchi as a side dish; it is a good foil for heavy dishes. As others have mentioned you can use kimchi as a main ingredient in cooked recipes as well, such as kimchi pancakes (pajeon), fried pork belly (buta kimchi) or rice (bokkeum bap), etc. David Chang has a recipe for brussels sprouts with kimchi (http://www.chow.com/recipes/29507-bru...), highlighting its affinity for pork. It also goes well with cheese and you may come across recommendations for kimchi tacos or quesadillas as well.
Past the sell by date, the kimchi is still edible but will be quite sour and may even taste carbonated at this point. You can tame some of that sourness by cooking it in a soup (see: jjigae or soondubu).
Kimchi is a staple at my house. I like doing a quick fried rice (just rice and aromatics) with kimchi, greens, and scrambled eggs on top. Avocado goes well with that too.
The thing that most increased my enjoyment of kimchi was when I figured out to chop it into smaller pieces. Sometimes the chunks in jarred kimchi are really big and it's just more than you need in any one mouthful.
I've got the stuff for homemade kimchi sitting in my fridge, going to try that for the first time.
re: hannaone
Yes, kimchi is good with EVERYTHING- or at least anything that needs a balance of a sour, salty, spicy, pungent, and bright aspect. Here are some ideas that no one has mentioned yet:
-It can make something as unappealing as canned corned beef hash (fried until nice and crispy with caramelized kimchi) into something sexy and delicious! add a runny egg too
-Even great with tuna salad (helps balance the richness of fish and mayo).
-Delicious chopped up finely mixed into fried cheesy arancini balls (again helps balance the richness)
-Kimchi juice mixed into a blood mary
-Nothing cures a hangover better than a shot of kimchi juice:)
-Summer radish water kimchi with korean pears (like a refreshing cold soup)
-Ritz cracker+cream cheese+chopped kimchi topper= So wrong but so good
I can go on and on....
If you have access to that H Mart again I might pick up some of the marinated bulgogi beef and lettuce - love lettuce wraps with bulgogi, topped with kimchi
Also I am not sure where you are located but at my local H Mart they make in-house Kimchi which is fabulous!
First, I too thought that all Kimchi was the cabbage kimchi that you are talking about. But, according to my Korean wife, kimchi is a basic side dish in Korea and is made many ways, sweet / spicy / pickled and using many different ingredients, not just with cabbage.
As to a cabbage kimchi recipe, without trying to watch my wife make her's and trying to estimate measurements (she does it by taste), I would suggest this site:
Today and tomorrow making kimchi.
60 lbs of napa cabbage and 40 lbs of daikon. The napa is salted, now we need to shred all that daikon.
re: hannaone
So the kimchi is finished except for letting it sit for a couple of days.
re: hannaone
That looks good. I greatly prefer it when the cabbages are left together like that.
re: hannaone
that looks great! I've never made it while keeping the cabbages intact, thanks for the update, and I'm looking forward to observing the progress.
re: cheesemonger
This is actually a more traditional way of making kimchi than the cut version.
The cut version was more for restaurant use so that diners wouldn't have to separate and cut the kimchi at the table. This spread to household use because it is more convenient as a banchan dish.
The whole leaf version is still popular though because it is better for use in Ssam style dining and many people think that it is better for soups as well.
This version is very good with Bossam (pork belly wraps).
re: hannaone
My wife won't cut the kimchee into small pieces like a restaurant, but she will take the heads of cabbage and quarter them. Something about being easier to get the spice mix in between all the leaves...
re: THoey1963
The quartered cabbage also fits into one gallon jars a lot better. My wife does it both ways, but when she makes a huge batch for sale she does the half cut.
re: hannaone
Is daikon the same thing as moo (sp)?
re: ohmyyum
Most daikon (radish) sold in American stores is Japanese, but Korean radish is slightly different from the Japanese one. You can probably use the Japanese one if you have to, but Korean radishes are smaller and wider. Japanese daikon is thin and long.
re: ohmyyum
calumin is right, the long carrot-like white radish is the more common type of Daikon found in many mainstream markets. The flavor is a little different from mu, but not much, and it can be subbed with no problem.
The image shows several different varieties of Daikon
re: hannaone
Just a note to anyone who would like to grow their own daikon/mu, I have had good luck with seeds from both these companies:
re: hannaone
Thanks for the links- the selection is great!
re: hannaone
OK I need this recipe!! It looks just like the kimchi that I love at H Mart.
re: fldhkybnva
The batch we just made gave us about 18 gallons of kimchi.
For a much smaller batch (about 1 gallon)
Actual amounts in the following recipe depend on how much kimchi you want to make so you will need to adjust.
For the seasoning paste start with 1/2 half of the amount given for the ingredients. Be sure to taste test the seasoning by swirling some of the radish in the season mix, then adjust according to YOUR taste using the remainder.
2 heads napa cabbage (approximately 2 lbs)
1/2 cup salt (for brine)
1/2 Korean radish (about 1 lb)
8 each spring or green onions
1 bunch Asian Chives
Seasoning paste
8 each hot red chili peppers
4 tablespoon finely ground red chili powder
4 tablespoons coarse ground red chili pepper
8 cloves garlic, peeled
1/2 small Bae (Korean pear) (sub semi-sweet apple)
2 ounces fresh ginger, peeled
2 tablespoons sugar
1 tablespoon salt
1/4 cup Saeujeot (salted shrimp) or fish sauce
Prepare the Cabbage
Cut the cabbage in half from bottom to top.
Place the cabbage in a large pot or other container big enough to handle the cabbage cut side up. Carefully lift the leaves and salt between them using about 1/2 the salt.
Slowly add water until there is enough to submerge the cabbage.
Add the rest of the salt spread over the cabbage and let sit for at least 4 hours. (overnight is best)
After soaking discard brine then rinse cabbage in cold water.
Prepare the Daikon, Green Onion, and Chives
Cut larger daikon in half from top to bottom.
Shred the daikon into a strainer or colander
Rinse 1 time in cold water and drain.
Place in a small bowl and lightly sprinkle with salt.
Cut the green/spring onion into roughly 1 inch sections and add to shredded Daikon.
Cut the chives into roughly 1 inch sections and add to Daikon/Green Onion.
Add fish sauce and mix well.
Set aside until time to mix.
Prepare seasoning paste
Slice the ginger and pear into small pieces and toss in blender.
Remove stems from peppers and add to blender.
Add garlic cloves and just enough water to blend into a thick paste.
Pour blended mix into a small mixing bowl, then add all other paste ingredients and mix well
Let stand about fifteen minutes.
Mix the Kimchi
Add the seasoning paste to the Daikon/Green Onion/Chives and mix well.
TASTE TEST - if the mix needs something more adjust by adding very small amounts and tasting after each addition
Add the seasoning mix to the Napa cabbage. Be sure to raise the leaves and spread the mix throughout the cabbage.
Place the kimchi into storage container(s) and let stand at room temperature for 24 hours, then refrigerate.
i've still not ventured into making my own (i don't know what's holding me back, i know it's not difficult), but i have a mom-&-pop place that makes their own near my dad's house, and i buy that regularly. i've never tried the mass produced stuff. i've had it in KBBQ restaurants, of course, the place i got to has a sweeter version and a spicy version, and they're both delicious, with plain white rice with an egg on top, or for doctored up ramen, with grilled meats, chopped and sauteed and added to fried rice, as part of a korean pancake... the permutations are endless - anytime you want something tangy and spicy, it's a great addition. i even love the really fermented stuff. i'm thinking of a kimchi burger next time....
OK this thread is killing me...need some kimchi. I usually eat it with bulgogi but any ideas for how to pair with either seared tuna or shrimp? I think kimchi is in order this weekend.
One of our uses for kimchi is in a sort of pissaladière - chopped kimchi and caramelized onions on top of a flatbread dough, then baked. The browned kimchi is sweet and pungent and delicious, and gives you that pleasant funk that anchovies give in traditional pissaladière.
We similarly doctor-up frozen cheese pizzas with kimchi; a significant improvement.
re: cayjohan
great ideas!
re: cayjohan
That sounds great! Gotta give it a try... :)
Apart from just enjoying it as a snack, I also add it to salads, stirfries, & ramen soups.
I do usually remove the pieces & cut them into bite-size pieces first if they're overly large.
At home my mom would give it to us on top of fries and cheese. Must cut the cabbage into very small pieces and then fry to make it a little sweet. But my personal favorite: eat it late night with rice and hot water.
Uh oh kimchee obsession renewed. I bought a jar of Tobagi and the in-house made at H Mart and I can't stop reaching into the fridge. I think I will pair it properly tonight on the side with swordfish.
We frequently have kimchee on our wraps. Last night, it was goat tikka masala, kimchee, and sambal oelik on an onion paratha.
Try a traditional yet high protein option: kimchee mung bean pancake is a great snack/appetizer. It doesn't sound very sexy but it's pretty delicious, healthy and authentic. Instead of a flour/water/egg medium, use a mungbean/rice mixture. Let the raw mungbeans and rice sit in water for a few hours then blend it into a puree; add sliced onions, scallions, and chopped kimchi. Can serve with a vinegar/soy sauce. Pairs well with makgullee.
Let me warn you - kimchi can become seriously addictive!
So much so that I have very bravely made my first batch, as buying it regularly was getting expensive. My first attempt is pretty good IMHO and it was really fun to make. I definitely will make it again but a simpler version (not crazy about the raddish I obediently added) - and I don't think I salted the cabbage long enough so I know my next batch will be even better given the learning!
Roxlet, just be brave and add it to wherever you want a bit of heat, sourness and crunch. For example, I fried up some leftover boiled potatoes, a couple of eggs, and added kinchi on top and a drizzle of sesame oil - so quick and SO good. I made soup with chicken broth, cooked chicken, rice noodles, chopped up kimchi, handful of peas, scallions, and a little cornstarch to thicken the broth, drizzle of sesame oil on top - yummy healthy quick lunch. The possibilities are endless, as they say :)
And ignore the sell by / use by date to a large extent. The Koreans eat kimchi when it has aged for long periods, it just gets more sour. As long as it is kept in the fridge, and not mouldy it will be ok.
re: Chookums
Oh yes, I have a good amount in my fridge and have to resist the urges.
Re: making your own. I watched a video on YouTube and the author used a bottle of "Kimchee starter". I think she lives in Hawai'i so it is easier for her to find. I will check my local Asian grocery stores.
I also don't like the big leaf aspect of it. Big leaf is ok for fermentation, but I would prefer it chopped up before putting in the jar. I'm not OCD with most things but I like smaller pieces for distributing more evenly on my food.
re: pdxgastro
As I mentioned above, the wife quarters the cabbage for marinating, but it is usually cut a little if serving as a side. If cooking with it, she will chunk up as needed. But it is larger in the jar until needed.
re: pdxgastro
The whole leaf variety is just more traditional.
Making kimchi used to be a social affair where many women of the court or village would get together and make several huge crocks of kimchi at one time. It was much easier to do the whole leaf when making dozens of gallons.
Some people say there is a difference in the taste of whole kimchi vs cut kimchi, but I haven't been able to detect the difference.
The whole leaf version is easier to use for wraps though.
It's good either way.
re: hannaone
I'd never thought of using whole-leaf kimchi for wraps. What a great idea! We love kimchi in pretty much every wrap I make...
re: LMAshton
There is a style of Korean dining called Ssam. In Ssam dining any food item can be wrapped in just about anything. The most common is to wrap a meat in fresh lettuce or steamed/parboiled cabbage.
A specific type called kimchi bossam is grilled or boiled pork belly wrapped in kimchi leaves, but Koreans will often use kimchi leaves to wrap any meat or seafood.
re: hannaone
Don't forget about fresh oysters- Yummm
re: hannaone
So. I have some reading to do. Thanks!
re: pdxgastro
I've seen the starter in a couple of stores in the Seattle area, including 99Ranch. It's with the other fridgerated jared kimchi.
Well, I have to put in a vote for fresh prepared kimchi. This past weekend I picked up an in-house batch from H Mart and a jar of Tobagi. I inhaled the in-house batch within 2 days which was only because I held myself back. The Tobagi is still in the fridge, I found it had a very different taste but that could be because it's more fermented and I prefer the fresher taste but just thought I'd report back here in case anyone ever wanted a comparison between H Mart and the Tobagi. I am now really interested to make my own kimchi but fear my house will smell like feet.
re: fldhkybnva
Frankly, I dind't notice any smell problems when I made mine. Yeah, if you got right up close or when I open the jar now you can smell it a bit - but it's not like the house reeked of it while it was fermenting.
I only made a small batch, and femented it in the basement.
I think if you were REALLY worried, you could sit the fermentation container in a big clean garbage bag, loosley tie it off and then take it outside before you opened it or leave it to ferment in the garage which is easier to ventilate.
But honestly, the smell wasn't at all bad, not from a small batch anyway and it was great fun to make and my homemade stuff is tasing even better as it sits for longer (in the fridge) so go for it !! :)
re: Chookums
Oh, I'm not too worried, more sarcasm than anything else. It seems pretty simple, I should give it a shot but H Mart does such a great job.
re: Chookums
Yup, no smell. None.
re: MacGuffin
There are probably hundreds of different types. I know of a dozen or so main different vegetable types but I'm sure recipes vary quite drastically.
re: fldhkybnva
That was my understanding; thanks for confirming!
Just visited the "My Korean Kitchen" site and Sue has another way to use kimchi - in spaghetti with bacon.
re: hannaone
Trader Joe's has "kimchi rice" in the frozen section that's really tasty and is also vegetarian. I think they import it from Korea.
re: fldhkybnva
Sure, you can do that but depending on how strong the kimchi is, it might overwhelm the flavors of your stir fry. What about serving over an omelet, if you're trying to avoid carbs.
I love kimchi and use it in soups, mixed with rice for a snack, in omelets, just plain, etc.
My favorite breakfast this week has been kimchi quesadillas. Yum.
There was an interesting article in my newspaper this week for the kimchi lover:
A new favorite because I wanted some kimchi - seared tuna with a soy-sesame sauce and a side of kimchi
re: fldhkybnva
It probably wouldn't do anything for it. Jarred Brand name kimchi sold in the markets has already been "aged".


text:
Advances in Non-Nicotine Pharmacotherapy for Smoking Cessation
- Dr Lirio S. Covey,
- Maria A. Sullivan,
- J. Andrew Johnston,
- Alexander H. Glassman,
- Mark D. Robinson,
- David P. Adams
- … show all 6 hide
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Progress in understanding the pharmacological nature of tobacco addiction, along with the modest success rates achieved by the nicotine replacement therapies, has provided the major impetus for the development of non-nicotine drugs as smoking cessation aids. This article reviews evidence from controlled trials of several non-nicotine medications for the treatment of nicotine dependence.
Clonidine was the first non-nicotine medication to show efficacy for smoking cessation in multiple studies, but its effect was found to be limited at best. Positive results across several trials have been consistently demonstrated for amfebutamone (bupropion). Encouraging results have also been observed for nortriptyline and moclobemide. Studies of combined treatments using non-nicotine medications (amfebutamone, mecamylamine, oral dextrose) with nicotine replacement therapy suggest increased efficacy relative to treatments using one or the other treatment strategy alone.
Thus, available evidence indicates that non-nicotine drug treatments offer a promising panoply of therapeutic strategies for the addicted smoker.
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- Title
- Advances in Non-Nicotine Pharmacotherapy for Smoking Cessation
- Journal
Volume 59, Issue 1 , pp 17-31
- Cover Date
- 2000-01-01
- 10.2165/00003495-200059010-00003
- Print ISSN
- 0012-6667
- Online ISSN
- 1179-1950
- Publisher
- Springer International Publishing
- Additional Links
- Topics
- Industry Sectors
- Authors
- Dr Lirio S. Covey (1) (2)
- Maria A. Sullivan (1) (2)
- J. Andrew Johnston (3)
- Alexander H. Glassman (1) (2)
- Mark D. Robinson (4)
- David P. Adams (5)
- Author Affiliations
- 1. New York State Psychiatric Institute, 1051 Riverside Drive, New York, New York, 10032, USA
- 2. Department of Psychiatry, College of Physicians and Surgeons, Columbia University, New York, New York, USA
- 3. Glaxo-Wellcome Inc., Five Moore Drive, Research Triangle Park, North Carolina, USA
- 4. Cabarrus Family Medicine Residency Program, Concord, North Carolina, USA
- 5. Department of Family Medicine and Public Health, James Quillen School of Medicine, East Tennessee State University, Johnson City, Tennessee, USA


text:
|Monday - Thursday
|8.30am - 6.30pm
|8.30am - 5pm
|8.30am - 5.30pm
|8.30am - 5.30pm
|9am - 4pm
|9am - 4pm
|11am - 2pm
Offered with NO CHAIN a 3 Bed END Town House in Churwell. Having recently been REFURBISHED to a HIGH STANDARD this property is ready to move straight in, and with an OPEN PLAN KITCHEN/DINER and views of the park, it is a great home ideally suited for FTB's or YOUNG FAMILIES. Briefly comprising of an Entrance Hall, Living Room and Kitchen/Diner to the first floor and 3 Bedrooms (2 DOUBLES), and a MODERN Bathroom to the first floor.
Externally are gardens to the front and rear with access to a shared driveway. The location is great too, with local amenities close by and only a short drive to the motorway networks, the White Rose Shopping Centre and Leeds City Centre.
Be quick this property is sure to be VERY POPULAR.
Leading to the living room with stairs to the first floor.
A spacious living room with a neutral decor, ceiling coving, living flame gas fire and surround. An open plan design leads to the kitchen/diner.
With a modern range of base and wall mounted units benefiting from an integrated electric hob and oven, and plumbing for an automatic washer. There is also a handy storage cupboard, a good sized dining area with a neutral decor and access to the rear garden.
A large double bedroom with a neutral decor and ceiling coving.
A double bedroom with a neutral decor.
A modern white suite comprising of a panelled bath with shower over, wash basin set within a storage vanity unit and a WC with a concealed cistern. The finish is complete with a heated towel rail, ceiling spots, ceramic tiled floor and complete wall tiling. There is also an extractor.
A single bedroom with a neutral decor and in-built wardrobe.
To the front of the property is a small garden with mature shrubs and plants. To the rear is an enclosed stone paved patio garden with a garden shed and access to a shared driveway.
These particulars are believed to be correct but their accuracy is not guaranteed nor do they form part of any contract.


text:
Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky's love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
Get to know the members of the Land O'Lakes Co-op with a seasonal look at family life on the dairy farm.
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This rich fudgy brownie mix is a great gift for teachers, neighbors and friends.
Place 1/4 cup chocolate pieces in small, clear cellophane bag; secure with ribbon. Set aside.
Layer all ingredients except butter, vanilla and eggs in order listed (sugar, cocoa, flour, salt and remaining 3/4 cup chocolate pieces) in 1-quart glass jar. Top with chocolate pieces in bag; seal tightly. Include the following directions with jar of brownie mix.
Heat oven to 350°F. Grease 8-inch square baking pan. Reserve chocolate pieces in bag from jar. Place all remaining jar ingredients in medium bowl. Add 1/2 cup melted butter, 2 eggs and 1 teaspoon vanilla; mix just until flour is moistened.
Spread batter into prepared pan; sprinkle with reserved chocolate pieces. Bake for 27 to 32 minutes or until edges just begin to pull away from sides of pan.
Calories: 130
Fat: 6g
Cholesterol: 30mg
Sodium: 65mg
Carbohydrates: 18g
Dietary Fiber: <1g
Protein: 2g
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I'm something of a traditionalist. My family tends to gravitate toward the same desserts every year for our holiday celebrations – sugar cookies, something pumpkin, and something with chocolate…but this year, I was feeling like trying something new. Enter Cranberry Pavlova. This recipe is part of our 2014 Holiday Brochure, and I was in love at first bite.
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I'm something of a traditionalist. My family tends to gravitate toward the same desserts every year for our holiday celebrations – sugar cookies, something pumpkin, and something with chocolate…but this year, I was feeling like trying something new. Enter Cranberry Pavlova. This recipe is part of our 2014 Holiday Brochure, and I was in love at first bite. More ...
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This is total conversion of the game Amnesia: The Dark Descent. Game will continue Philip's history and will tell about his new adventures. Our purpose is to keep the atmosphere of game and to please fans with worthy continuation. In game you will meet a set of new objects, quests, textures and monsters. Penumbra: Necrologue promises to be even more terrible and more interesting than the previous parts. You watch news and wait game.
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In a quick look in google.com I found the following
Allen Morrison: (1803-1877)
He was the younger brother of William and married Charlotte-Louise Chaboullier about 1825 and their children were; Charles (b.1827), Marguerite (b.1829), Mary Ann (b.1832) (m.John R.Sloan), Charlotte Louisa (b.1835), Jane (b.1838), Caroline (b.1841) (m.Grandelmyer), John George (b.1843) (m.Margaret Elizabeth Fairbanks in 1863), Rachel (b.1846), Allen Jr.(b.1848) & Louisa (b.1851).
Allen came to the Fond du Lac Dept. & worked as a clerk for his older brother in 1821. When William Aitken took over as AFCo's chief agent of the Fond du Lac Dept. in 1826 Allen continued his employment as trader of various sub-posts. He lived for years at Crow Wing, Minnesota until 1874 when he move to White Earth, Mn., where he was buried in the Catholic cemetery.
William Morrison (Morison)(White-Bear or Shagahnansheenee/"Little Englishman"): (1785-1866)
William was the son of Alan Morison (abt.1845-abt.1815) & Josepha (Jane) Wadden [she was the daughter of Jean Etienne Wadden/Wadin who was killed on the English River in 1780 - he was married to an Ojibwe woman. Her sister was married to 1st.Alexander McKay & 2nd.to Dr.John McLoughlin]. He married 1st.to a Ojibwe (Pillager) woman (d.aft.1813), 2nd. to Julia Roussain (d.aft.1826) & 3rd. to Elizabeth Kittson (d.1864). His children were Georgiana (m.Demaray), Joseph (Aygans/Aygos) (1809/13-1880) (m.1st.Aygojebinace/Aygojebenais & 2nd.Odubenunequay), Richard (Dekaince) (abt.1813-abt.1870) (m.1st.Ahsowaynegun & 2nd.Ogmahwubequay), George(Sahquahday) (m.Nubunnayaonahquodequay), Waymittegosheence (m.Mindwmoyien), Waymittegoshequay (m.Chegeshig), William (d.abt.1850) & Donald George (d.1898). The mother of William's first wife took the children about 1826 when William intended to take her grand children east with him when he retired to eastern Canada.
In January of 1802 William was hired by the XYCo at Berthier, Quebec for five years. He was employed at the Fond du Lac Dept. until 1805 when his company was bought out by the Northwest Co. He remained (1805-1816) employed at the Fond du Lac Dept. under the new owners until the the American Fur Co. took over and the Fond du Lac Dept. became apart of AFCo's, South West Co (1816-1818). In 1818 the Fond du Lac Dept. became apart of the AFCo (the SWCo name was dropped) & William was employed there until his retirement in 1826. While in the Fond du Lac Dept., William wintered at; Leech Lake (1802-03), headwaters of the Wild Rice River [near the source of the Mississippi] (1803-04), Le Haut de la Riviere Rouge (1804-05), Upper Red River (1805-06). The chief agent of the Fond du Lac Dept. for the NWCo. from 1804 to 1812 was Hugh McGillis, who maintained the headquarters at Leech Lake. In 1812 (the beginnings of the British/American war) McGillis is transferred to the Michipicoten post and James Grant becomes William's boss & chief agent of the Fond du Lac Dept.
By 1815 Grant is in charge of the Leech Lake headquarters and Morrison at the Sandy Lake sub-post. In June of 1816 Grant sends Morrison & Eustace Roussain at the head of assembled Ojibwe warriors & voyageurs to Rainy Lake to go against the Selkirk Colonists (as was ordered by NWCo's McLeod, Henry & McLoughlin). On 19 June 1816 Duncan Cameron (of the NWCo.) approach the Red River (Selkirk) Colony with a force of Metis and when met by the leaders of the Colony, shot and killed 21 including the Governor Semple. Lord Selkirk organized a force in the east and taking his main force toward the NWCo's headquarters at Ft. William, sent P.C.Pambrun & Michel McDonnel with a smaller force through the Fond du Lac Dept. On 9 September 1816 Selkirk's brigade captured Grant, his clerks (including Morrison) & voyageurs at the Sandy Lake sub-post. Grant, Roussain & Morrison are taken to Ft.William (where Lord Selkirk had already taken the NWCo. headquarters) as prisoners. In October they leave Ft.William with an escort for the east but at Sault Ste.Marie escape into U.S. territory. Morrison & Roussain arrive back in Fond du Lac on 6 December 1816 and Morrison take charge of the Dept.
William retired from the fur-trade in 1826 returning east to live near Berthier with his second wife Julia.
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Batata: descubra suas qualidades nutricionais
Deliciosa, mas pouco nutritiva. Por muito tempo esse tubérculo foi visto assim. Quanto engano! Estudos recentes vêm mostrando que ele esconde um monte de atributos
Publicado em 11/09/2013
Ana Gonzaga
1. Batata-inglesa: é a mais comum; 2. Batata doce: rica em fibras, é boa para o intestino; 3. Yacon: tem gosto de pera
Foto: Dercílio
A batata é o acompanhamento certo para o bacalhau, a carne assada e uma infinidade de pratos. Desde que foi levada da América do Sul para a Europa pelos espanhóis, no século XVI, esse alimento tem sido visto como um delicioso amontoado de amido que mata a fome. E nada mais. Na última década, porém, métodos mais acurados de análise de substâncias químicas passaram a enxergar no tubérculo uma porção de componentes altamente nutritivos, alguns até capazes de prevenir doenças.
Uma dessas novidades é a patatina, uma das proteínas mais abundantes na batata. "Ela ajuda a formar a membrana celular, mantendo-a íntegra", explica a nutricionista Vanderlí Marchiori, consultora da Associação Paulista de Nutrição. Um trabalho publicado em 2003 no Journal of Agricultural and Food Chemistry, dos Estados Unidos, comprovou que, pelo menos nos testes de laboratório, a patatina age como antioxidante. Ou seja, ela anula a ação dos radicais livres, moléculas instáveis de oxigênio que atacam as células.
Pode soar a exagero, mas por baixo da casca esconde-se uma pequena farmácia. "Uma substância que merece ser destacada é a quercetina, antioxidante capaz de inibir o crescimento de tumores de mama", completa Vanderlí. "A batata apresenta também quantidades apreciáveis de triptofano e lítio, que agem nos quadros de depressão", emenda Douglas Carignani Júnior, cirurgião e membro da Associação Brasileira de Nutrologia. Quanto aos valores nutricionais em si, não fica nada a dever a outros vegetais. É rica em fibras, vitamina C e todas as do complexo B, principalmente a B16, que atua na formação das células do organismo.
O tipo mais comum de batata é a inglesa, vendida nos supermercados. Ela se divide em subtipos com tamanhos diferentes, mas todos têm qualidades nutricionais semelhantes. E há ainda outras espécies que, apesar de pertencerem a famílias distintas, são parecidas no formato e nas virtudes nutricionais com a inglesa. É o caso da batata-doce, da vermelha e do yacon.
A batata, seja qual for o tipo, é rica em carboidratos. Por isso o ideal é não combiná-la com outras fontes, como o arroz ou o macarrão a mistura fica muito calórica. Cuidado, também, com os molhos e os complementos, capazes de torná-la ainda mais "gorda", assim como o modo de preparo. "Os pratos mais saudáveis são os feitos com a batata cozida ou assada", diz a nutricionista Márcia Vitolo, da Faculdade de Ciências Médicas de Porto Alegre, no Rio Grande do Sul. "O calor não destrói suas proteínas." O comum é descascá-la antes do preparo, mas é na casca que mora a maior parte das fibras. Por outro lado, ela também guarda agrotóxicos, caso o produto não seja orgânico. "A batata está entre os quatro alimentos mais contaminados", diz Vanderlí Marchiori. Para retirar ao menos parte do veneno, é bom escovar bem o tubérculo.
Tire proveito da batata
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Information systems faculty from the University of Maryland's Robert H. Smith School of Business and such universities as Carnegie Mellon, Emory, Purdue, Georgia Tech and New York University gathered in Van Munching Hall for the 2013 IT Teaching Workshop.
The May 17 event started with introductory remarks from Ritu Agarwal, professor and Robert H. Smith Dean's Chair of Information Systems, and participants were welcomed by Dean G. "Anand" Anandalingam during lunch.
"Participants shared new teaching techniques, ideas, assignments and...
Henry "Hank" Lucas, Smith School professor of information systems, is taking on a new challenge: educating 10,000 students on surviving disruptive technologies — all at once.
Thursday, April 4, 2013, 7:30 p.m.; Sunday, April 7, 2013, 7:30 a.m.
The digital age has changed education, including making it easier than ever to make content available to the masses through free online courses. These Massive Online Open Courses – MOOCs – are a growing trend in education and University of Maryland is part of the movement.
University-developed technologies have long been a rich entrepreneurship source for spinning out companies. At the University of Maryland's Robert H. Smith School of Business, one professor's work has helped create a solution to manage relief efforts for large-scale disasters.
Professor Emeritus Saul Irving Gass passed away on March 17, 2013.
Feb. 21, 2013; Feb. 24, 2013
American Airlines and US Airways are said to be ironing out the details of a merger that would create the world's largest carrier. What could a deal mean for the industry, airports and passengers?
In this edition of Smith Business Close-Up with the University of Maryland's Robert H. Smith School of Business, Mike Ball talks about the impacts of a mega merger in the airlines industry.
COLLEGE PARK, Md. – Improved customer service driven by robust competition lies ahead of the new U.S. Airways-American Airlines merger, says Michael Ball, a University of Maryland expert on transportation systems and airport operations.
A Smith professor's research proposal on how to improve quality transparency in healthcare and inform consumer choice has won a prestigious award from the National Science Foundation.
Ritu Agarwal, founder and director of the Center for Health Information and Decision Systems and professor and the Dean's Chair of Information Systems, will discuss her recent study, "The Benefits of Combining Data with Empathy," in an e-chat hosted by All Analytics, an online community for information management, business intelligence and analytics.
UMD One of Three U.S. Sites in '48 Hours to Save the World' Effort
After a 2011 launch from 40 sites worldwide, the Global Sustainability Jam debuts for prospective participants in the greater Washington region, thanks to the Center for Social Value Creation (CSVC) in the Robert H. Smith School of Business.


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Childish Gambino - Bonfire
Artist: Childish Gambino
Producer: Childish Gambino
Album: Camp
Avg Rating: 4.3 ( 24 votes )
In just a few shorts months Childish Gambino (gov't name Donald Glover) has gone from "did you know that guy on Community raps?" to "Yo, that dude on Community can rap!" to "Childish Gambino is a rapper." While his transition from respected, comedically oriented actor to respected, comedically oriented rapper (aka the reverse Will Smith) is far from complete today Gambino takes a big step in the form of album single Bonfire. Like his breakout hit Freaks & Geeks, Bonfire leans heavily on a closely looped, explosive, self-produced beat that thankfully cuts off the sirens after the intro. Lyrically the cut burns with the punchline heavy, pop-culture flow that's quickly becoming his trademark; it's not every emcee that can reference Invader Zim, throw in a Drake semi-diss and drop a line like "Gambino is a call girl / f**k you, pay me," in the same song. So what's the verdict DJBooth Nation? Is Gambino earning enough of your respect to earn of purchase of his debut album CAMP, due out via Glassnote Records on November 15? We'll find out soon in the comments below.
Written by Nathan S. on 09/19/11
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Glassnote Records
First DJ Booth Appearance:
"Break (AOTL)" (2011)
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Mining as you know has attained a very negative connotation to it in India. Mr. S.Vaikundarajan is the owner of the country's most prestigious heavy mineral mining company in India named VV Minerals, India. In this article he tries to provide some clarity on the same.
Most agronomic soils contain large reserves of total phosphorus [P], but the fixation and precipitation of P cause P deficiency, and in turn, restrict the growth of crops severely. Phosphorus replenishment, especially in sustainable production systems, remains a major challenge as it is mainly fertilizerdependent. Though the use of chemical P fertilizers is obviously the best means to circumvent P deficiency in different agroecosystems, their use is always limited due to its spiralling cost. A greater interest has, therefore, been generated to find an alternative yet inexpensive technology that could provide sufficient P to plants while reducing the dependence on expensive chemical P fertilizers. Among the heterogeneous and naturally abundant microbes inhabiting the rhizosphere, the phosphate solubilizing microorganisms (PSM) including bacteria have provided an alternative biotechnological solution in sustainable agriculture to meet the P demands of plants.
A pot experiment was conducted in glass house conditions for 120 days to study the effects of phosphorus solubilizing Gram-positive bacteria on plant growth, nutrient uptake and yield of cowpea (Vigna unguculata). Among all twelve bacterial treatments, the strain Bacillus spp (B3) has shown the greatest shoot length 67.70 cm, root length 60.5 cm and total dry weight 4.57 g plant -1 after 45 days of sowing. Similarly, in the same treatment the shoot length, root length and total dry weight were found 162.36 cm, 60.5 cm and 128.49 g plant -1 , respectively at harvesting and total yield was obtained 23.34 g plant -1 , which was significantly greater than all other treatments and uninoculated control treatments containing single super phosphate (SSP) and rock phosphate (RP) as phosphorus sources (7.93 g plant -1 and 3.81 g plant -1 respectively). The strains Bacillus thurengensis (T1 and T6) also have indicated a significant increase in above parameters
This research work was carried out to investigate the proximate and mineral composition of some traditional vegetables in Akwa Ibom State, Nigeria. These vegetables include: Talinum triangulare, Hensia crinita, Cucurbita maxima and Lasianthera africana. The vegetables were washed in potable water to remove unwanted matters and were analyzed for proximate and mineral content. All analyses were carried out in three replicates and the mean data were presented on tables using the spread sheet Microsoft Excel. Talinum triangulare had the highest protein content (56.72%) and moisture content (80.11%) but had the lowest content of ash (6.31%), crude fibre (2.96%) and carbohydrate (6.91%). Ash and crude fibre were present in low quantities in Talinum triangulare, Hensia crinita, and Lasianthera africana, except Cucurbita maxima which had the highest composition of ash (14.06%) and crude fibre (9.37%). Mineral composition (Potassium (K), Calcium (Ca), Magnesium (Mg) and
- The present investigation was carried out at field trail of Main Experimental Station, Vegetable Science N.D.U.A. & T., Kumarganj, Faizabad (U.P.) during 2011-12 to study the performance of turmeric cultivars. Cultivar NDH-7 and NDH-8 was found superior in growth characteristics such as plant height, yield of rhizome/plant. NDH-8 found tallest (111.2 cm) while, yield of rhizome per plant was recorded in NDH-7 (303.00 g). The results showed that moisture, mineral, curcumin and essential oil ranged from 9.4 to 12.2 per cent, 3.39 to 5.30 per cent, 3.7 to 5.9 per cent and 3.32 to 8.19 per cent, respectively. NDH-7, NDH-8 and Prahba were found superior among all cultivars and variety.
Without heavy minerals, a vast range of everyday domestic and vital industrial products would just not exist. On an average day you will probably come in contact with atlease 100 items that have been manufactured from industrial minerals.
VV College of Engineering was established in the year 2010. The Chairman Mr. S Vaikundrajan is also the owner of VV Minerals, India which is the largest heavy mineral mining company in India. The college is located in Tirunelveli.
VV Mineral, Mining a two-decade-old company, has been mining beach sand minerals on the Kanyakumari coast. The company doesn't have the technology to separate thorium from monazite, a rare earth ore found in the area, a claim verified by the Atomic Energy Regulatory Board (AERB).
The Mineral Auction is the place for buying and selling mineral rights. Read more on how to sell or buy mineral rights, oil and gas royalties at best price.
VV Mineral a heavy mineral mining company is based in Tamil Nadu and owned by a father-son duo Mr. S Vaikundarajan and his son V Subramanian. Their Garnet and Ilmenite division is based in Keeraikaranthattu Tisayanvilai in Tamil Nadu.


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Added Nov 19, 2012
Singapore, Singa...
Brown corduroy
Oct 17, 2013, 06.44 PMby freaky-philomeen
great skirt! I could also need one now for upcoming winter… and the shirt is also very pretty. best wishes ;-)
Oct 18, 2013, 02.30 AMby bethmaryharley
Thank you! I wish I could wear this skirt now but it's just too hot! :-)
Jan 25, 2013, 01.00 AMby poldapop
Love the skirt -the pockets are perfect! I use Cal Patch's book, too! It has great beginning drafting skills instruction.
Jan 25, 2013, 05.24 AMby bethmaryharley
Thank you for your sweet comment! It's a great book isn't it? She makes drafting seem a lot less scary and the patterns are really lovely too!
Nov 19, 2012, 09.05 PMby Mary Athey
good job on the skirt!! the tops lovely with it as well x
Nov 19, 2012, 10.51 PMby bethmaryharley
Thanks, Mary! I wish I could say I made the top too, but it's an old River Island favourite…!
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