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8 Historical Facts That Will Change Your Concept of Time Forever
Your Favorite Wrestler Has Joined James Bond!
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'Furious 7' First Trailer Released: Video
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Bill Murray Casts All-Female Ghostbusters
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Terminator Reboot Wraps Production
7 Movies You're Not Streaming -- But Should Be
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First Still from Man Down


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Court Rejects Motion to Dismiss Va Remap Suit
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Posted: 11:18 AM Jan 25, 2012
Court Rejects Motion to Dismiss Va Remap Suit
RICHMOND, Va. (AP)
A court has rejected a motion by the state to dismiss a lawsuit that challenges the General Assembly's authority to redraw its congressional districts a year late.
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Va. Lawmakers Spike 'Castle Doctrine' Bills
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AP Reports: Virginia Senate passes two-year, $85 billion budget.
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Last week, I wrote a post on Corporate Eye about the increasing use of social networking among consumers in China. This week, I'll take a look at social networking usage rates in Australia where research by comScore reports that 1 in every 5 minutes spent online in Australia is spent on social networking sites.
In fact, social networking is the top online activity among Australian Internet users based on time spent on various online activities as the following data shows us:
- Social networking: 21.9% of online time
- Portals: 19.7% of online time
- Instant messengers: 11.6% of online time
- Entertainment: 11.1% of online time
- Email: 5.9% of online time
- Games: 3.2% of online time
- News/information: 3.0% of online time
- Search/navigation: 2.8% of online time
- Auctions: 2.4% of online time
- Community: 2.1% of online time
Facebook was the top site in Australia based on the amount of time Internet users spent on the site, but Microsoft and Google took the top two spots, respectively, for the most visits (Facebook came in third for most visits).
Clearly, the popularity of social networks, particularly Facebook, is not isolated to one part of the world. Internet users around the world are spending a significant amount of time on social networking sites. It makes sense that your brand should be there, too. The days of thinking, "my customers aren't online and don't use sites like Facebook," are over.
What do you think?
Image: stock.xchng
Susan Gunelius
Latest posts by Susan Gunelius (see all)
- The Influence of Blogs on Purchase Decisions - November 27, 2014
- Black Friday and Cyber Monday Brand Marketing Must Shift with Consumer Behaviors - November 11, 2014
- Nearly 9 out of 10 of the Top 100 Global Brands are on Instagram - November 6, 2014
- IAB Takes Another Step Toward Standardizing Selling and Buying of Premium Online Ad Inventory - November 4, 2014
- Agile Executives Drive 25% Higher Profit Margins – Is Your CMO Agile? - October 31, 2014


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I am well traveled and spent 5 years living in West Africa. I have also been to Europe. I like new adventures and am very spontaneous and adventurous. I am funny, kind and compassionate. I am loyal and a very good lover of course! lol. Seriously I'm a good friend, I'm cultured and I'm interesting I like all kinds of things like camping at the beach, to plays and musicals. I like drives in the country, and going to the mountains and new places with the woman in my life. I also like curling up on the couch with you watching movies, spending sometime with some wine and talking with each other. I need someone who is affectionate and passionate and kind and compassionate. someone who likes to cuddle at night would be very nice too! My children are grown, my son is 22,and my daughters is 26. I enjoy holidays, special times time with family and most of all time with you! I do like sports and walking in the woods or in the mountains or anywhere with you. I like going to dinner or eating but the, most important is the time we spent together that is quality affectionate and loving. If this sounds good to you please respond to me as soon as you can Robert
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59 • Temple Hills, MD • Man
I'm looking for
- Women who like men
- Ages 38–60
- Near me
- Who are single
- For long-term dating, casual sex
My Details
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- Ethnicity
- White
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- 6′ 0″ (1.83m)
- Body Type
- Average
- Diet
- —
- Smokes
- No
- Drinks
- Socially
- Drugs
- Never
- Religion
- Christianity, but not too serious about it
- Sign
- Aries, and it's fun to think about
- Education
- Working on masters program
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- Hospitality
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- Has dogs and has cats
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- English (Fluently), French (Okay), Russian (Poorly)
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My self-summary
Write a little about yourself. Just a paragraph will do.
What I'm doing with my life
Don't overthink this one; tell us what you're doing day-to-day.
I'm currently a tour guide of Washington DC and am very good at it! I've been in the field since 1993. I really love my job and have been doing it for a while I've been in the tourist business since 1993.
I'm really good at
Go on, brag a little (or a lot). We won't judge.
I'm really good at tourguiding meeting new people making friends making love of course! I'm good at history and politics. and being a good father.;
The first things people usually notice about me
I'm an empty essay… fill me out!
my hazel eyes my broad shoulders and dark brown hair. also how friendly I am when I first meet strangers.
Favorite books, movies, shows, music, and food
Help your potential matches find common interests.
tom clancy novels lord of the rings horror movies all kinds of music classical to wrap all kinds of food except for octopus a liver.!!
The six things I could never do without
Think outside the box. Sometimes the little things can say a lot.
my children love friends air a car and a woman
I spend a lot of time thinking about
Global warming, lunch, or your next vacation… it's all fair game.
finding the right person to love does she exist?
On a typical Friday night I am
Netflix and takeout, or getting your party on — how do you let loose?
going out or going to the movies or going to dinner just hangin home.
The most private thing I'm willing to admit
I'm an empty essay… fill me out!
you'll have to ask me later
You should message me if
Offer a few tips to help matches win you over.
you are a loyal caring affectionate woman. that is looking for friendship that could turn into a long term relationship. Message me if everything I have written rings a bell with you! I am waiting for your call.
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The Legislative Analyst's Office released their findings, which also projects about two-billion more in revenue than expected for this budget year.more »
California schools and community colleges will soon be getting money from the state after more in tax revenue than expected comes in.more »
The average price of a gallon of self-serve regular gasoline in the Inland Empire dropped Friday to its lowest amount since Nov. 11, 2010.more »
Riverside County Supervisor John Benoit next week will ask fellow supervisors to support establishing regulations that deter the use of vacation rental properties for loud parties.more »
Joey English
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Every weeknight, George Noory takes listeners on a trek through the universe with guests ranging from odd-balls to the well-known wondering what lurks somewhere out there. You're invited on the journey weeknights from 10 pm to the wee hours of 5 am the following morning on KNews 94.3 FM & 970 AM. Beam me up, George!
KNews 94.3 FM & 970 AM presents the financial and business news resource: the Wall Street Journal. Wake up with America's first news, Wall Street Journal This Morning, weekdays from 5:00 to 6:00am.
Stay up to date on the markets with Wall Street Journal Reports hourly throughout the day on KNews.


text:
Kim Kardashian Baby Name Bombshell: It Does NOT Start With K, Source Claims!by Free Britney at . Updated at . Comments
The Kim Kardashian baby name game just took an alarming new twist as a source claims that not only is Kaidence not the little girl's moniker, but ... wait for it ...
Her name does not even start with K!
From the moment Kanye West announced that he got the 32-year-old reality star pregnant, we've speculated on the future Kim Kardashian baby name.
Now that the beautiful baby girl - who's already smiling! - is here, speculation is at a fever pitch. We still don't know it, but Us wants to make this clear:
She is not Kaidence Donda West.
With a musical tie-in, a tribute to his mom and a unique "K" name (a la Kim, Kanye, Kris, Kourtney, Khloe, Kendall, and Kylie), Kaidence seemed perfect.
Alas. So what is it? No one knows ... and don't hold your breath.
"They're not quite ready to announce the name yet," an insider says. "But the name definitely does not start with a K, despite all the rumors that have been out."
So basically they were thrown off by the premature delivery and are scrambling to keep the name under wraps as they figure out how to monetize it.
Whatever the new arrival will be called, "Everybody is doing great," the insider adds, and 'Ye does feel a connection to his late mother.
"The baby is so sweet. Kanye is so in love. Kim's real due date was July 12. Kanye's mom's birthday. That really warmed his heart."
Enough that he puts his album promotion schedule on the back burner so that Kim and the little one aren't basically ditched by Kanye any minute?
Only time will tell, THGers. Only time will tell.
UPDATE, 6/21: It's North West!! For real!
Yes keep it private. I was happy the birth was private. With all the speculation about the name. Keep it private! There has been horrible post and the horrible post of the baby suppose picture was ugly. So start now keeping it private. You both deserve privacy. Enjoy you sweet baby.
They just keep it private. The paparazzi will keep us informed. They just guard their billions and work toward making it Tillions They just walk, breath, and show up at events and let people see you. But keep you private life ....private !
Let me guess....Bruce?
Thank goodness the baby will have her own name and be an individual. Do wish them well..
Kanye is a Daddy and Kim is a Mommy. Beautiful!!!!
If Kim is SMART, she should WAIT just like Kourtney is doing. It isn't that important to MARRY just because you have a CHILD... One can have the temporary passion for someone, and still NOT be in love. Kanye just shows too much for his LOVE of living in Paris, and not being with Kim on his birthday. THAT in itself should give Kim a RED FLAG, right there. It may take her a while, but if you aren't living with the DOUCHE don't marry him.. He isn't SOUND as a ROCK..and he doesn't know how to dress like a MAN less be one. Any animal can KNOCK up a female. and it isn't LOVE.
Penelope and Mason don't start with a "K" so it's not a big deal.
i just hope she looks like Kim.... Kanye looks like a horse!
I think it would make sense that they will do a DNA test to see Kayne's the father before naming the baby after Kayne's late mother.
She will not be beautiful as the family claims. She will be a very plain mix of the two if kanye is in fact the father. Chocolate colored and plain ans Kim was before all her facial surgeries. baby smile? Probably farted, babies don't have personalty traits that early.
Klassic one right there
Omg hahahahahahahahahahaha


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Obituary & Guest Book Preview for Fernando BIANCALANA
Fernando BIANCALANA Obituary
Published in The Sacramento Bee on Feb. 6, 2013
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: BIANCALANA, Fernando Born in San Francisco January 27, 1921, passed away in Elk Grove February 1, 2013. He is survived by his children, Carol Ponterio...
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text: Getty Images [ UFC 148 Preview: Sonnen vs. Silva 2 By Yael Grauer July 3, 2012 | GuySpeed.com In one of the most highly anticipated main events of 2012, Chael Sonnen will get his rematch against Anderson Silva at UFC 148 this Saturday, July 7th, in the MGM Grand Garden Arena in Las Vegas, Nevada. Read on for the deets. Read More|Comment Category: MMA, Sports Send to a friend! Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!


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Beans On Toast...?
- annagranfors Dec 13, 2008 03:41 PM
Beans on toast are so omnipresent in all things UK that I figured there *had* to be something special about them. And they always say you *have* to make them with Heinz Baked Beanz (swear ta god, that's how it's spelled). So, when I was out for lunch at the faux UK pub in Burbank the other day (who have them on their menu as an entree, btw), I went next door to the minimarket that sells all things UK and found a can of the aforementioned Heinz, took them up to the counter, where the helpful clerk advised what kind of bread should be used (white), with "a bit of butter". Came back home and researched a little further online, where real UK foodies added their tips (shredded cheddar sprinkled on top and a little pepper added), and went to work.
Um, *really* underwhelmed. For one thing, all the English say that the Heinz Baked Beanz are so different from US baked beans that they simply must be used...I didn't think they were all that different. (Maybe a little more tomato saucy.) But the dish in its totality...meh. It'd do if I was starved, but suffice to say I'm not going to rush out to make them again.
Opinions? Did I do something wrong? Anyone else feel the same way? (I'm guessing that this is kind of a national extension of the phenomenon that makes Los Angelenos think that In'N'Out Burgers are manna from heaven.)
A bit of butter? Feh. Let it drip. The baked beans should be nicely warm too for extra melty goodness.
LOL. I saw that topic and knew right off we were about to slag the Brits. I don't get it, either. Took me about a week to realize I was not going to be able to get a breakfast that didn't include beans. The real kicker, though, was the "fried bread." Dumb Yank here thought it was some kind of regionalism for French toast, pain perdu, whatever. Nope. It was plain, old...deep-fried bread. Chalk it up to a new cultural experience. Perhaps the affinity for beans at breakfast is something like the Hawaiian obsession with Spam. It just is.
However, these are the culinary giants that gave us smoky bacon crisps. Gotta have me some of those real soon.
re: rockycat
A "fried slice" is not deep fried. It is a piece of bread that is fried in a saute pan, after the bacon and eggs have been done, and in the hot bacon grease. Not a culinary masterpiece, by any means, but it compares favourably to other breakfast starches such as grits.
re: KevinB
I liked the fried bread when I ordered "cooked breakfast". Wasn't fond of the blood sausage, and was puzzled by the mushrooms, beans and tomato! Ate it all except said sausage, but probably wouldn't order it again if I go back to the UK.
But I can tick it off my life list!
Beans on toast is a rather bland but comforting dish. How could it not be? You have to use Heinz beans because American baked beans can be very sweet and has molasses which ruins this dish. And, as you noticed, it's in a tomato sauce and that's not right for New England baked beans. (The bread to serve with those beans is a brown bread)
you have to add loads of brown sauce (HP or Daddies or OK).
Beans on toast is just a Brit thing. Like Marmite.
Many of our "comfort foods" don't make sense to someone tasting them anew...a lot of the appeal is their tradition and place in our hearts.
I've had the beans on toast in New Zealand. Didn't excite me enough to look to repeat the experience, wasn't bad, just didn't float my boat...I suspect those not raised on grits would have a similar reaction to my comfy bowl topped with a little butter and salt!
re: meatn3
I don't think even the most ardent Brit patriot would try to tell you that they're a classic. They're just a standard, quick, cheap and tasty comfort food, loved by kids and penniless students.
It says on the tin that you shouldn't let them boil, but I like to put a heartstoppingly large chunk of butter in and lots of fresh black pepper and boil them down a little bit till the sauce thickens and darkens.
re: paddydubai
Exactly. Why the OP thought this was to be some culinary journey rather than dorm room food I'll never know. Perhaps if it could be supersized...
You prep it the same way I used to. It's amongst the most simple of comfort foods when done that way.
re: paddydubai
Yup, when I was in elementary school in England bacon and beans on toast was the standard breakfast fare at my Canadian friend's house. It was something that we could cook w/out supervision. Still enjoy it occasionally when feeling nostalgic.
re: paddydubai
Exactly. Comfort food and a cheap and relatively nutritious snack. I quite like spaghetti hoops on toast as well.
Beans on toast?
Mainly kids' food. Sometimes a quick snack lunch. Occasionally breakfast for me if I want something hot, unchallenging and without meat.
Certainly beans often come as part of a "full" cooked breakfast - more so in the south and than the north.
Heinz is the premium brand - I use supermarket own brand and can't tell the difference.
Interesting the OP suggests that beans on toast are omnipresent in our cuisine :-0
You guys, chill!
I *didn't* say I was expecting culinary nirvana and I'm *not* saying that I think every Brit eats it every day...I'm Anglophile enough, though, to have noticed mentions in many of the BBC shows I watch; I'm Chowhound enough to have noticed the devotion to it that those who grew up loving it have for it; and when it's listed as an *entrée* on pub menus, I tended to think that there must be something to it. And there obviously is (see some of the loving mentions below), just not for me.
It's probably the UK version of the US's macaroni & cheese fixation as regards comfort foods. I simply didn't expect to be as underwhelmed as I was. If sometime I find myself in the UK and find a Beans On Toast masterchef, I'll try it again.
I can't stand baked beans - just the smell makes me nauseous - but my husband loves them. As others have mentioned, they are standard fare for students. He tells me he lived off baked beans in uni - not the 'posh' Heinz ones, but the cheap 2p (two pence!) tins that he could buy at the local discount shop. Now that he can 'afford' Heinz, he usually keeps some in the cupboard just in case neither of us can be bothered to cook. He eats beans... I make eggs... and we tease each other about who has the better lunch. I know who I think is winning!
You didn't do anything wrong. I have a friend who eats it most mornings for breakfast. It's the way she was raised and it's something she eats....she doesn't claim it to be anything 'out of this world' but it's what makes her feel good, it's a tradition in the morning with her cup of tea.
It's no different than another friend, from Vietnam, who eats fish and noodles every morning for breakfast...the smell makes me a little gaggy in the morning but it's her tradition and it's what makes her feel good....she doesn't claim it to be anything great but it's what she's used to.
Heinz and American baked beans are very different breeds indeed. American baked beans are overly sweet with molasses and brown sugar. Way off the mark for breakfast. Heinz has a slightly sweet, slightly sour taste from the tomato sauce that makes it far more amenable to a savory meal -- though I keep them in a shallow bowl on the edge of my plate as I don't want them tainting my eggs or sausage at breakfast.
That said, I'm not one for beans on toast either. They're just one of those cheap, simple comfort foods that inspire trips down memory lane for some and gagging for others, much like beans-n-franks or green bean casserole.
re: JungMann
I find the beans in molasses too sweet as well - but the pork and beans and beans in tomato sauce are another story. We enjoy all three - most often on toast. Ours are Canadian product from Leamington, but I understand a lot of our production heads south, so it would seem there would be no difference between US and Canadian product.
Now, our blue Heinz can is beans with molasses - the ones in tomato sauce are in black and green can. How does the latter compare? I have found a local store with UK Heinz beans and will try them for sure.
I tried beans on toast (wth the Heinz in the blue can) two years ago and fell in love...but I love beans and I love toast and find it very comforting. Love the simplicity of it.


text:
Wiki Headlines
18th Nov: We've switched servers and will be updating the old code over the next couple months, meaning that several things might break. Please report issues here.
main index
The "Gateway to Heavens" is actually a Space Elevator.Look at those cables going up! What else could it be?
Daryl stole her grandmother's staff.Daryl's very hesitant to discuss her staff, and she seems to have trouble saying that she "inherited" it from her grandmother.
The story will end with Cinna and Muneca being best friends....at least, if everything goes according to Daryl's wishes.
Aphrodite will switch sides.She hates fighting, and doesn't seem to quite understand what it means to be a villain.
Platoon 113 will go to Japan....as part of their investigation on the mysterious Nozomi.
There is something going on between Kathy Lee and the Chancellor. Most likely, she's conspiring with him for total control of the Pacificators.Let's observe several points!
Going off the above, Kathy will choose Muneca over the Chancellor.Granted, we haven't seen many moments between the ladies, but it's obvious that they're dear to each other.
Considering the above two, Muneca knows all of this. She knows that Kathy's in league with the Chancellor, but isn't telling anybody.�Maybe that's because she trusts Kathy so much?
T-Pacificator powers have something to do with X Chromosomes.
Larima is suicidal.
Daryl's mother was afraid Daryl would end up like Castella.


text: We stumbled upon this little gem during restaurant week. What a find! The special of $20.14 per guest included a wine card loaded with $20 in wine, plus your choice of a large plate or two small plates. The service was incredible! The food was delicious - yummy lobster tacos! This was the perfect place for a girls night out... More


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I'll be at the park both days and will go to the partners statue if anyone wants to meet up on either Sat or Sun.
I'll be at the park both days and will go to the partners statue if anyone wants to meet up on either Sat or Sun.
I will not be there either day. I'll be meeting Milo Ventimiglia on Saturday and going to a concert on Sunday. Have fun though!
I'll be there on the 26
Last edited by Rex Dopey24; 10-22-2008 at 02:32 PM.
I'm there on Sunday, as you already know, MMP.
Wow, MGB, how'd you manage to get to meet Milo? Heroes is one of my favorite shows.
I'll be there on Sunday.
Last edited by Rocker; 10-23-2008 at 10:04 AM. Reason: DIP cancelled birthday
I will be there on Friday the 24th. My B-day is Saturday the 25th so I will be busy that day and will not be able to go.
Oo-de-lally, Oo-de-lally
Golly, what a day
Who doesn't watch "Heroes?" It is like the most awesomest showe EVER!!!!
I watch Heroes every Monday night on NBC.
No wai.
Back on topic now!
I will be there on the 26th! Can't wait to meet everyone.
Hmmm...I want to go to DLR on Sat. but Golden Apple is only 15 min. away from me and I love Heroes as well. Time to pull a Harvey Dent and flip a coin!
From me yeah a Trip report since I'll be at the park on Sat(part of the day) and Sun. The Trip Report will be up on Monday or Tuesday the latest.


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Veteran F1 commentator Walker tips Vettel to break legendary Schumacher's record
Submitted by Rajiv Dhoot on Mon, 12/10/2012 - 14:15
London, Dec 10 : Sebastian Vettel has what it takes to go one better than legendary Michael Schumacher and win eight world titles, according to former F1 commentator Murray Walker.
Walker thinks if the German is smart about who he drives for he has a great chance to eclipse Schumacher. "He is very likely to beat Schumacher''s record. If he doesn''t beat the record it will mean he hasn''t made very good choices about the car he drives.
But he is a very astute bloke and I don''t think he will make bad choices," the Daily Mirror quoted Walker, as saying. The last three seasons have also been some of the best, according to Murray, even better than the 1980s. Murray added: "I used to say the 1980s was a golden period but the last three seasons have exceeded that." "They have been three wonderful years with each seeming to get better than the last when you couldn''t believe that was possible.
I mean, the climax to 2012 with that race in Brazil was unbelievable, with Vettel spinning backwards and then recovering to become a triple World Champion," he said. (ANI)
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Best Blue Cheese?
- h
- Happy Belly May 23, 2006 11:40 AM
Just tasted (and covered) Rogue's Smokey Blue Cheese and was floored. Any other phenomenal blue's out there that I should know about?
re: TomSwift
So what is www.bellydujour.com? I will cehck out all three of these. My wife has not eaten Blue for years, but i finally convinced her. Hooray!
re: TomSwift
I agree.
My only problems are that I can only find it at Dean and Deluca (charlotte, nc) and that once I get home with it, it's gone.
My wife and I have eaten it for dinner we like it so much.
re: TomSwift
I totally agree, but have never before seen it until local Whole Foods had it on (radically reduced) sale a couple of weeks ago. It wasn't inexpensive on sale, so I imagine it's a bit pricey on a normal basis. Nevertheless, if I see it again I'll grab it.
re: TomSwift
Second for St. Agur.... it's a nice and creamy blue cheese.
Maytag is good.
re: Adrian
I saw that Trader Joe's was carrying the roaring 40's Blue. I tried it and wasn't impressed, OK but not up to say a Gorgonzola.
re: Adrian
I came here just to sugest Roaring 40s, Cabrales and Cashel!
SKU shares my taste for creamy & intense blues...
Roaring 40s is my favorite blue to have by itself or accompanied by a simple baguette or water cracker- and really only after a big beefy dinner. It is my third favorite cheese in the world (behind An excellent Grana Padano, then Fromage d'Affinois)
As far as nibling blues are concerned, I like Point Reyes- it has a creamy mouth-feel but is dryer and more crumbly than the 40s or the Cashel. It is a tad salty, but kind of refreshing.
As to where one can find it... It probably depends on your location... I know some places here in Chicago...
re: jdherbert
I like the Point Reyes cheese, too.
re: Adrian
Valdeon is a marvelous Spanish blue (wrapped in sycamore leaves) that is a bit milder than Cabrales.
re: Karl S
Second Valdeon. Also always have Colton Basset Stilton in my fridge. Never fails to please guests who are not in to blue cheese.
If you like (and have access to) Rogue's smokey blue, then you should try their Rogue River blue (wrapped in chestnut leaves). It's only available seasonally, starting in the fall.
Another American blue I like is Bayley Hazen blue from Vermont.
re: Ruth Lafler
I tried Jasper Hill's Constant Bliss recently. Wowowowow.
re: Happy Belly
I agree (with the Constant Bliss wow), but it isn't a blue cheese. It does get multicolored spots in it as it ages. The website below describes is as a "soft mold-ripened bit of yumminess". My wife thinks it is reminiscent of the old Liederkranz which is no longer made.
re: Don Shirer
Actually it's made by DCI Cheeses.
Liederkranz is an American version of Limburger cheese. It was actually invented by the same man who invented Velveeta.
re: Ruth Lafler
I tried the Rogue Smokey Blue and I have to say it really wasn't my type of blue. It wasn't very strong and for a burger it never softened up really. It stayed pretty firm and almost grainy. Didn't make for a great burger like the Cashel did. It probably would be quite good on it's own though with some crackers or a great baguette.
re: Ruth Lafler
I'll second the Rogue River Blue. The one I had was wrapped in grape leaves that were macerated in Clear Creek's Pear Brandy...heavenly! http://www.roguecreamery.com/pilot.as...
Actually, I haven't had any of Rogue's cheeses I didn't like.
re: MsMaryMc
Rogue River Blue is superb! The finest "New World" blue cheese I've tasted. Also like Point Reyes for its tangy quality. European blues, like wines, are going to be more barnyard-y.
re: irishgem79
Where do you buy the Rogue River Blue? I don't have access to a good independent cheesmonger and my selection has been from Whole Foods, Wegman's and Harris Teeter. Have you seen at any of those stores?
re: fldhkybnva
Rogue River Blue is a high-end cheese that sells for over $40/lb. It's unlikely you'll find it anywhere other than a specialty cheese store. Also, the supply is quite limited, so I doubt they distribute it through chains, even high-end ones.
re: Ruth Lafler
I just saw some Rogue River Blue (not the smoky kind) at the Lincoln Park Whole Foods in Chicago this evening.
re: Palindrome
So did you buy some? :-)
re: Ruth Lafler
I just picked up the Rogue River Creamery Anniversary Blue and while it was OK I have to admit that there was something I can't really put my finger on that I didn't like about it.
re: MsMaryMc
just in....
re: Ruth Lafler
Rogue River Blue is some mighty fine cheese. I like almost everything listed here actually, including Maytag (which i think of as an American classic flavor), Point Reyes, Cashel, and Colton Basset Silton.
Why the hell doesn't LA have better cheese!!!
re: emilief
Agreed on the Rogue and the chestnut leaf-wrapped one as well. Point Reye's is very nice as well.
re: Bada Bing
Papillon Roquefort is THE standard by which we measure most other blues. America's artisnal cheesemongers have taken us huge steps beyond Maytag which is a gosh darn enjoyable blue in its own right but perhaps a bit squeaky mild lacking the acidic edge of a juSt hinting of an ammoniated bite from a truly mature blue. Also have always been thrilled with virtually every version of a young gorgonzola dolce cremificato that can only be spooned and to sliced but access is so intermittent that we have to dream about it during the dry spells.
re: ThanksVille
I've never had a gorgonzola dolce cremificato, but it sounds like magic.
If you like blue cheese you generally will love Roquefort even more, not as waxy, softer & more melt in your mouth. Trader Joes has real French Roquefort about half the price of the Maytag Blue at Bristol Farms. I think it is about 12/lb.
Stichelton. As a tip (I'm sure I"m not the first) if you are in London check out Neal's Yard Cheeses in Covent Garden near Neal Street and/or (and) the location in the Borough Market (side street)... samples and lots of raw milk and goat cheeses.... almost worth the flight.... of course you'll be in the Borough Market anyway!
Also, domestically available: Roquefort ... or a real Italian made soft gorganzola
re: spencexxx
Blacksticks - a blue Lancashire.
I like Stichelton, though. Made in exactly the same way as Stilton, but using unpasteurised milk which means it can't be called Stilton under Stilton's PDO status. Available from several outlets in London and a handful of other places in the rest of the country. Also available in Ireland, Italy, Germany, Netherlands, Spain, America & France
My faves are St. Augur and Roaring 40's Blue (Australia) in that order. Next tier has Blue d'Auvergne, Cambazola, Cashel Blue, Castello, Mountain Gorganzola, Port Reyes, Bayley Hazen, and some Stilton's tied for third. Cabrales is way too strong for me, too. Most obtained from Fromage in Old Saybrook, CT.
Roth Kase Moody Blue, which is a smokey blue cheese. Plus I like the band The Moody Blues so extra points on the name. On Wisconsin!
re: MonMauler
Colston Bassett Stilton, Cabrales, Roquefort. I had an orange cheese with blue veins from the UK recently that was powerful and would be great in a potato chowder.
re: 1sweetpea
Your orange cheese sounds like Shropshire Blue or Blackstick's Blue. The former is made by a number of producers of Stilton, as well as there being a small producer in Shropshire. The latter is basically a blue Lancashire (and my personal favourite blue cheese)
re: 1sweetpea
I bet that orange cheese was Huntsman.
re: deeman
Bet it wasn't. Huntsman isnt an orange cheese with blue veins as described by 1sweetpea. It's a layered cheese, with alternating layers of Stilton and Double Gloucester.
re: Harters
Perhaps Shropshire would have been a better guess. If I would have more clearly read the post, I probably would have started there. Thanks.
Although Huntsman is another good cheese! Gotta love cheese!
re: MonMauler
Stilton is also my current favorite.
Bump of a 6 year old thread, but it's likely the most relevant to my question. I am currently obsessed with blue cheese and usually mix it with buffalo sauce and ground beef or top steak. I have tried Gorgonzole dolce, St. Agur, Roquefort and Stilton. For steak, the melting properties of the Stilton and Roquefort were great, however I am really looking for that in your face blue cheese flavor. Planning a trip tonight, any suggestions?
re: fldhkybnva
To my palate, Cabrales is quite strong, as are some Gorgonzolas. Your best bet is probably to go to a market with a good cheese selection and ask to sample some things, or question the counter guys.
re: fldhkybnva
I tried stilton on a grilled beef tenderloin and thought it was overpowering. Even on burgers, I love blues and their melting properties are such that you must add the cheese immediately after the flip. A fair portion of St. Agur or Maytag costs more than your hamburger. I'm not sure how much more one can hope to achieve.
re: Veggo
You might try a different Stilton. In fact, finding several to compare side-by-side might be interesting to you. Colston Bassett's Stilton is generally on the milder side, lower in salt and somewhat buttery. A grocery store vacuum-sealed pack of Stilton is going to taste different than that of the smaller artisan producers like CB.
Personally, I won't use ultra expensive artisan cheese on a burger just because I think the subtle flavors get lost. My favorites for burgers are Maytag and Point Reyes.
re: Sushiqueen36
Sushiqueen makes an excellent point here. Stilton 1 is not Stilton 2 is not Stilton 3. Long Clawson is not Texford and Tebutts and is NOT Colston Basset, esp CB selected by Neal's Yard Dairy.
Veggo- who was the maker of your stilton? Where'd you buy it? Personally, I find Long Clawson Stilton to be bitter and without love, and yet it's the most ubiquitous brand available. CB stilton is luscious blue butter.
re: cheesemonger
Agreed. I don't like Long Clawson at all. Colston Bassett is the best, followed by Tuxford and Tebbutt. (T&T is one Stilton, not two.) It's been a while since I've had Cropwell Bishop's Stilton, but my recollection is that it falls somewhere in the middle. Still, all of these are trumped by the fabulous raw-milk Stilton that goes by the name Stichelton.
re: cheesemaestro
Of the Stiltons and Stilton lookalikes, I'm also a fan of Stichelton - it cannot be called a Stilton as it uses unpastuerised milk.
Of the five dairies which make Stilton, I have tried four - but cannot recall ever seeing Websters on sale here.
re: Harters
Websters isn't exported to the US (I haven't tasted it either), but it's odd that you can't find it in the UK. I wonder where it is sold.
For a few years, Quenby Hall Stilton was available. It was quite nice; I probably would have ranked it just behind Colston Bassett. Unfortunately, the owners ran into financial difficulties, made worse by a listeria-related recall of their cheese in spring 2011. They were forced to close that summer.
As you may know, Stilton production is limited to three counties: Leistershire, Nottinghamshire, and Derbyshire. No one now makes Stilton in Derbyshire, not since Dairy Crest was purchased by Long Clawson several years ago. Dairy Crest owned a cheesemaking operation in Hartington in Derbyshire, which was closed down when they were bought out. A group of cheesemakers and cheese retailers have recently taken over that dairy and reopened it as Hartington Creamery. They have an application pending to be granted certification to make Stilton. If successful, there will again be Stilton from Derbyshire.
re: cheesemaestro
I just reread my post and realized I spelled Leicestershire wrong. My apologies to the natives. I should know better, having grown up in Massachusetts, where most cities and towns have English names, including the town of Leicester.
re: cheesemaestro
Yeah, but having visited New England in 2012, I know you might spell the name the same way but you often pronounce it differently. Seems even odder to me than the tom-ar-to/tom-ay-to thing :-)
re: Harters
Actually, I think that the majority of New England town names are pronounced roughly the same as they would be in England. For example, Leicester, Gloucester and Worcester are pronounced the same. It's Americans from other parts of the US that have a hard time wrapping their tongues around these names. I've heard many a southerner or midwesterner mispronounce Worcester as "War-sess-ter." Other states are also more apt to have "modernized" the spelling. The city in Ohio keeps the original pronunciation, but spells it "Wooster."
Can you think of any New England city or town names that have the same spelling as in the UK, but a distinctly different pronunciation?
re: cheesemaestro
I had it in mid that Worcester (pronounced Wusster in the UK) was Wooster - so I seem to be wrong in myassumption.
Isnt Berkshire pronounced as it's spelt? Not BArkshire as we have it in the UK
re: Harters
You're right. Berkshire--a county and a mountain range in Western Massachusetts--is indeed pronounced differently. The first syllable (in American English) rhymes with "lurk," not "lark." The same for Berkeley in California, and for the word "clerk." Bringing this discussion back to cheese, the same distinction applies to the American and British pronunciations of the outstanding sheep's milk cheese, Berkswell.
re: cheesemonger
It was some time ago and I don't recall the maker, but I think most stiltons are too strong a pairing for beef tenderloin, except for maybe a light shaving near the finish.
re: fldhkybnva
If you didn't find Roquefort to have enough oomph, then Cabrales is about the only really strong blue left for you to try. I personally wouldn't put Cabrales on a burger or a steak, but, hey, it's your piece of meat, not mine!
re: fldhkybnva
Mirablue is a great full flavor blue cheese, and a Spanish blue called Valdeon is another great one. It is very strong.
re: deeman
Just tried Roaring 40's. Didn't care for it at all. Had a funky taste, didn't taste like a blue at all.
re: Phoebe
Hmmm ... maybe you got one that had gone past its prime. I like Roaring 40s a lot, and I don't like overly funky cheeses.
re: Ruth Lafler
It is currently on my list for a Christmas cheese plate so I hope this is the case.
re: fldhkybnva
The Moody Blue was a very unique and enjoyable flavor. I spotted the Roaring 40s last week and it might be the blue of the week. But, any thoughts on a Valdeon?
re: fldhkybnva
I bought some Moody Blue last weekend and liked it. A bit drier and more crumbly than I prefer but it was good on a burger and for breakfast on a piece of sourdough toast.
One of my favorites is Black & Blue, a goat cheese from Firefly Farms in Maryland. It is a goat cheese so it tastes different than many blues I'm used to eating.
re: fldhkybnva
Since I posted above, I have tried Valdeon and have placed it on the top tier of Blues I have tasted. The function of wrapping it in sycamore leaves escapes me, but the flavor more than makes up for that conceit.
The smokyness of Moody Blue doesn't appeal to me.
re: DonShirer
Did you find that it had less of the typical "blue" flavor?
re: fldhkybnva
In my notes, I wrote "intense blue flavor".
re: DonShirer
I apologize, I seem to not be able to read on the forums recently. I probably should stop browsing in the middle of the night :) Thanks for the review, I'll be on the lookout.
re: DonShirer
"The function of wrapping it in sycamore leaves escapes me."
The leaves that some cheeses are wrapped in serve various purposes, including protection of the cheese, addition of a desired flavor to the cheese, and decoration. Other plant parts, such as bark, as well as herbs, may also be used for the same reasons.
Many blue cheeses do not have a natural rind, or have only a very thin one, and so need a covering to protect them from damage and drying out. That is why Valdeón is wrapped in sycamore leaves. Cabrales, a close cousin of Valdeón, although more assertive and "bitey," was also traditionally wrapped in sycamore leaves, but is now invariably wrapped in foil.
re: cheesemaestro
I grant that the leaves are a nice marketing ploy, but wouldn't the cheese be just as protected in foil (or any other covering for that matter)? You example of Cabrales (which is too strong for me) seems to make that point ! I used to have a sycamore tree in my yard and don't remember the leaves as being particularly aromatic. Here's a quote from one of their suppliers:
"Valdeon makes a pretty package with its powdery white rind peeking out behind a protective layer of sycamore or oak leaves."
re: DonShirer
When I gave three reasons for wrapping cheese in leaves or other plant material (protection, flavoring and/or decoration), I didn't mean to say that all three apply to every wrapped cheese. I agree that sycamore leaves don't do much to affect the taste of Valdeón. Their primary functions are first, protection and second, enhancement of appearance. Foil could just as well have been used for protection. Wrapping in leaves does have a long tradition behind it and lends a rustic, hand-made appearance to wheels of cheese that foil can't achieve. The makers of Valdeón may also have decided to stick with leaf wrapping to better distinguish the cheese from the somewhat similar, foil-wrapped Cabrales.
Foil is the most common wrapping for blue cheeses that don't have a natural rind, although it's not the only other option besides leaves. Roaring Forties, a blue cheese from Australia mentioned by someone in this thread, is protected with a coating of black wax. Of course, some blue cheeses, like Stilton, have a sturdy natural rind and don't need anything to cover them.
However, there are numerous instances where plant wrapping legitimately contributes to a cheese's flavor. A few examples:
- Vacherin Mont d'Or and its imitators, such as the French L'Edel de Cléron and Winnimere from Jasper Hill Farms in Vermont. The spruce bark band tied around the cheese's circumference serves both to maintain the shape of the wheel and to impart a woodsy flavor to the paste.
- Hoja Santa from The Mozzarella Company in Texas is wrapped in leaves from the hoja santa plant, which adds a minty note to the flavor profile.
- Cora, an Italian cheesemaker, produces robiola wrapped in different leaves, including, among others, cherry, grape and cabbage leaves. Each leaves its characteristic mark on the flavor of the cheese.
None of the above is an example of a blue cheese, but here's one that is: Rogue River Blue from Rogue Creamery in Oregon. This full-flavored blue is wrapped in grape leaves that have been steeped in a local pear brandy. Here the leaves fulfill all three functions: protection, decoration and flavor, as they instill the essence of the pear brandy into the paste beneath. For my money, Rogue River Blue is the best American blue cheese and is in the running for the best cheese of any type that America has produced.
re: cheesemaestro
Thanks for the tip on Rogue River Blue, I'll look for it. There, I agree, the brandy soaked leaves may add some flavor. Have tried some Rogue Creamery Smokey Blue and didn't care for the smokeyness, so it's good to know they have a non-smokey variety.
I guess we agree then that the Valderon leaf wrapping is mostly a marketing ploy. Of course if it's to distinguish it from Cabrales as you suggest, I applaud their choice. Let's leaf it at that!
re: DonShirer
Rogue Creamery makes more than half a dozen blue cheeses, of which Smokey Blue is the only one that is smoked. They have come out with several new cheeses in the past few years. I like several of their blues, including Crater Lake Blue and Caveman Blue, which are both on the bolder side of the spectrum, especially Caveman, but Rogue River Blue is still their flagship cheese. The price reflects it, but this is one cheese that is well worth what it costs.
re: cheesemaestro
Not so into the Rogue Smoky Blue (while often enjoy Smoked Tillamook Cheddar). Yes I like Rogue River Blue taste / texture in many recipes while feel their price is too high retail. RR is good but often more expensive than other decent tasting options. A price example is at: http://www.gourmet-food.com/gourmet-c... At $36.81a pound I seek to find other ideas. Price often matters in a high-end product like blue cheese. Rogue's other options are equally expensive. RR is similar to a high-end wine few enjoy or know.
Trader Joes has several quality blue cheeses for a fraction of the price. I find Societe Roquefort at TJs at $9.99 a pound goes way further than Rogue River Blue at almost $40 a pound. Even if put in double the amount have more great blue cheese flavor at half the price.
re: smaki
If one is going to (or has to) put price above other factors, Rogue River Blue won't be under consideration for purchase. It's a very expensive cheese, no two ways about it. My opinion of it is seems to be much higher than yours. I wouldn't call it a "good cheese," as you do. I would call it a superlative cheese, as have many other people. It has won Best in Show twice over more than a thousand other entries in the American Cheese Society's annual competition. It is also one of only two or three cheeses from the US that a few top cheese shops in Europe have deemed worthy of selling. I'm saying this not to knock down your opinion of the cheese, which is as valid as is mine, but only to note the high regard in which this cheese is held by many people, who feel its price is justified.
I disagree with your statement that Rogue Creamery's other options are equally expensive. They are not. Some sell for substantially less, although you won't find anything from Rogue in the $9.99 a pound category.
I share your enthusiasm for Roquefort, which is one of the greatest cheeses on the planet. Of course, it is a very different cheese from Rogue River Blue. I'm glad to be able to enjoy both of these wonderful cheeses.
re: cheesemaestro
I agree with you Rogue River Blue is one of the best. And the OP asked about the best blue cheese. If price is not a factor, Rogue River Blue is great stuff. Those who want the best can often afford it.
With you I also love Roquefort. And enjoy both, while different. With cheese agree is fun to sample as many quality products as possible for us all to know what we like. Price is a factor when try to maximize raunchy blue cheese flavor in recipes but not for everyone. This thread is not titled "most bang for the buck blue cheese in a recipe" or "best tasting blue cheese for the price". So will quietly glean as much as possible here. Thank you for your input it is appreciated.
re: cheesemaestro
I like Societe-brand Roquefort blue as a treat with something special. French. Label says "aged in limestone caves". Societe has bluish-green veins. Trader Joe's usually has the best price closer to $10 than $20 a pound. Try many lots of ways to know what you like best.
Buttermilk Blue Affinee - creamy, rich. I was looking for a step up in flavor from Maytag, but not as piquant as the Queen of Blue, Roquefort. By comparison, I'd say Gorganzola with smooth edges. Great as a crumble for salad, it also has a smooth, soft quality for spreading. http://www.rothcheese.com/products/bu...
re: CocoaNut
I love the flavor of Roquefort, but way too salty for me? Anyone else find this?
re: CocoaNut
I finally tried the Buttermilk Blue tonight and it's great! It was actually the result of a fortunate mistake. I wanted to grab Stilton and thought that's what I bought, but as I unwrapped the cheese at home I noticed that the label said "Roth Kase Buttermilk Blue." Great recommendation, thanks.
re: fldhkybnva
Not a big fan. I found it to be very mild, and had a somewhat grainy texture and too creamy IMO. Is it just me?
re: fldhkybnva
I wonder if there's such a thing as (deliberately) blue feta? In any case, it might be a substitute of some interest. It tends to melt poorly, which is what you want.
Roquefort - the creamyness and somewhat mild blueness is probably my favourite. then
English Stilton. a good one but they can get too bitter.
I might be excommunicated from Chowhound, but has anyone tried the Treasure Cave (pre-packaged store brand). The variety of fresher options at the cheese counter is wonderful, but this stuff is also pretty good and easy to find in any store.
It's time for my weekly blue cheese trip - last week I tried the Kerrygold Cashel Blue and Roaring 40s and both were OK. I loved the creaminess of both, but found the blue flavor to still not be as in your face as I'm looking for. Aside from Valdeon and Cabrales, does anyone have any recommendations for strong/intense varieties? Clearly I'm not a supertaster :)
re: mike0989
My favorites so far are St. Agur, Stilton and Danish blue.
Any ideas on the less salty blues? I think I hated the Roquefort because it felt like a salt lick to me.
I love Roquefort and Stilton. I love Maytag, especially in salad. My absolute favorite for eating on crackers is dolcelatte/gorgonzola dolce. It's so mild, but so good. Gorgonzola piccante might be a nice one if you like it strong.
re: sisterfunkhaus
I'm planning to make a few appetizers for a football party tomorrow. Would Stilton be a good cheese to use in an amped up chicken buffalo dip? Would the uniqueness of the cheese be covered up or do you think the blue taste would still come through?
re: fldhkybnva
My guess is that a really high quality cheese (such as a good Stilton) might be wasted on a dip. But since it's now over two weeks since you posted this, how did it work?
re: Palindrome
I went with a generic blue and saved the Stilton for steak but if anyone has any experience with buffalo dip with higher quality blues I'd be interested to know if you can't taste the difference.
re: fldhkybnva
I enjoy stilton, and I tried it just once on a beef filet - too strong and salty, not a good match.
re: fldhkybnva
I have used Stilton in a dip type app. You have to cut back on the salt, but it gives it a much nicer bite than just standard plain blue cheese crumbles. I can taste the difference, and since a lot of the Buffalo dips are served hot, I can imagine that effect would be intensified.
re: fldhkybnva
Sorry, kinda late here but I've experimented with using "nicer" cheeses in that type of dip. The Danish blue typically used around here just doesn't do it for me, too harsh and one note. I settled on Roquefort for this application but I think you found that too salty.
re: grayelf
Yea, I was not a fan of Roquefort at least on steak. I went on a blue cheese hiatus but am back in action now so lookign to try a few more. My most recent were Point Reyes and Roth Kase Buttermilk Blue. I greatly enjoyed the Point Reyes and the Buttermilk Blue but they were a bit mild for my tastes. I can't seem to find that punch of flavor that is not at the level of a Valdeon.
re: fldhkybnva
I'd suggest Bayley Hazen, Roaring '40s, and working your way through the collection of blues by Rogue River Creamery: http://www.roguecreamery.com/store/ca...
re: Ruth Lafler
Yea, I spotted a Rogue River Creamery blue the other day and remembered it had been recommended here but can't remember which one. Perhaps I will give that a try. I have tried Roaring 40s and liked it. I have also noticed that near the rind there is much less blue flavor (fewer veins), is that common?
re: fldhkybnva
Rogue's "Rogue River Blue" is their two-time world cheese champion blue. However, it's expensive and can be hard to find . I've never heard serious criticism of any of their blues -- they really know what they're doing.
Thanks to everyone's suggestions, my most recent tries were Valdeon, Mt. Gorgonzola, Rogue River Blue, Point Reyes, and St. Agur. Was surprised to find I actually liked the cheaper, Mt. Gorgonzola the best. With the Rogue River Blue a close second. Can anyone tell me about Bayley Hazen? And also, your favorite ways to eat blues.
re: Phoebe
I love Bayley Hazen -- it's one of my favorites. IIRC it's a creamier, less astringent blue.
I don't know if it's available in the US, but I brought some Tiger Blue back from British Columbia that was amazing.
re: Ruth Lafler
Bayley Hazen is great. Made by the Jasper Hill boys it has a natural rind and mild blue viens. I find it in the Stilton family but creamier and more mild. For me blues are best paired with a fork and fruit - dried or fresh (pears or figs are the best!)
re: GH1618
Probably hard to find outside of the NW but it's excellent!
re: limster
I love Maytag & Stilton. Last September I discovered Blue Affinee at a wedding. Found out it's from Wisconsin! I noticed someone else mentioned this cheese. It was heavenly.
i often get maytag and it's sole purposes are to be put in buffalo chicken/shrimp salads or stuffed into olives for martinis (gin, please).
It's weekly grocery shopping day = weekly acquire new blue cheese. I can't wait to find out what I come back with tonight
re: 51rich
I was recently at the Rogue Creamery and had some of their "Brutal Blue." It floored me. One of the strongest blues I've ever had, but creamy and without the astringent notes that you sometimes get in a strong cheese. Unfortunately, it is not sold widely, but it was phenomenal. If you ever see it in a shop, grab some.
My other go-to blues are the Gabriel Coulet Le Petit Cave roquefort and Cabrales.
re: Jwsel
Rogue Creamery is a place I've always wanted to visit. Their flagship cheese, Rogue River Blue, is fantastic and many of their other blues are excellent as well (although I'm less fond of their cheddars). I've never seen Brutal Blue in any cheese shop, and doubt it will ever be sold in my part of the country. It's not even available for purchase through Rogue's website. I believe it's made in very small quantities--not enough to supply shops. It is aged for three years. That's an eternity for a blue cheese. If I ever see it anywhere, I'll be sure to snatch it up!
re: cheesemonger
Yes, it's a very distinctive and delicious blue cheese, with the unusual mouth feel of firm butter. The cheese is made in Bavaria, but the cheesemaker, Artur Chiriboga, was born and raised in Ecuador. Most US shops that carry it use the name Chiriboga Blue, but Formaggio Kitchen in Cambridge, MA sells it under its German name, Bayerische Blauschimmelkäse, which translates to "Bavarian blue mold cheese."
re: cheesemaestro
Thanks for the head's up on this one. My distributor is ordering it for me. Very anxious to try! We have a hard time getting Bavarian cheeses here in the Northwest - the distributors just don't stock much. I'm getting a little bored with the selection I have access to.
re: Sushiqueen36
Did you get it yet? Do you love it? Did your knickers fall off?
:D Please report when you do receive!
re: cheesemonger
Haven't received yet but you make me laugh! I think I've got another 5 weeks or so to wait. Will definitely report back (and will make sure I'm sitting when I first try so to not embarrass myself). :-)
re: Sushiqueen36
Sushiqueen, you're making me stalk you! Did you get the Chiriboga?
re: cheesemonger
I just talked to my rep yesterday - 2 more weeks... "ish"! So much for the original 6 week estimate!
re: cheesemonger
Finally!! "6 weeks" after ordering, I received my Chiriboga this last Thursday.
Thanks for the reco, Cheesemonger. It's the consistency of room temp butter but still has a nice blue flavor and a little butter-milky. I love it!
It is a bit spendy - I've got it at $29.99/lb - so we'll see how it moves.
re: Sushiqueen36
Finally! So glad you got it and love it- sell it with the same enthusiasm you have here, and of course none of your neighbors have it.
I've had this one a number of times and highly recommend it!
re: EarlyBird
I used to get a great blue in South Carolina, it was made at Clemson University. That was more than a few years ago, anybody had it lately?
re: tommg
Have not had Clemson Blue. Here is information including how to order it online and some history:
In 2009 Clemson Blue voted among the best in the nation:
Price and Online Sales Information:
I am loving Caveman Blue by the Rogue boys. But it has to be in good shape. That pretty much applies to all blues and I think that is why I used to not like them - easy to miss handle. I NEVER buy blues without a taste. Excess moisture really kills a blue fast.
From France: Good Roquefort (like Papillon or Carles, not societe, which is mediocre compared to the smaller labels), Blue de Causses, and many more.
From Italy: Gorgonzola Naturale is one of the best blue cheeses, hands down.
From GB: Colston Basset Stilton, Cashel Blue and Harbourne Blue are excellent of reasons why British food should be given a second chance.
From Spain: Cabrales, valdeon, and Picon are awesome cheeses.
From the US I like: Westfield farm's Classic Blue (a surface ripened blue goat cheese that is best when fully ripened), Jasper Hill's Baylee Hazen (which, I think, is the cheese that others were trying to think of in this thread), Point Reyes Blue, and Great Hill Blue are all really good cheeses.
re: RockDoveFarm
Cashel Blue is actually an Irish, not British cheese. But here's some more of our excellent blues you might want to see if they're available where you are in the world:
Shropshire Blue (quite Stilton like, in spite of its orange colour)
Blacksticks Blue (a Lancashire - and my current favourite)
Bourne's Blue Cheshire (excellent product from my favourite cheese maker)
Garstang Blue (another Lancashire and another Stiltonesque cheese)
re: Harters
Ah... I actually knew that, but I guess I was thinking more about British as in 'British Isles' more than as a national identity. You how we are in america, ignorant, lol. I've had Shropshire and Bourne's and they are they are good and memorable, but I didn't mention them due to lack of availability unless you live in the UK or NYC.
I'll keep an eye out for the others, but cheese imports can be difficult and irregular.
re: RockDoveFarm
Shropshire Blue (which, despite its name, isn't made in Shropshire) is exported to the US, but it may not be available at all times of the year. I've not seen Bourne's here, though.
Crozier Blue, a sheep's milk blue cheese from the same Irish family that makes Cashel Blue, is occasionally found over here and is well worth seeking out.
re: cheesemaestro
No - Shropshire Blue has never been made in Shropshire, nor is it an old cheese, dating only to 1970 or thereabouts - although that was when the revival of British farmhouse cheese making started to take off again.
It's now made by some of the Stilton producers. I guess the naming was very deliberate marketing- sounds good to have it coming from a very rural county.
re: Harters
Shropshire Blue was first made in Scotland by someone who wanted to introduce a Stilton-like cheese there. As you point out, it is now made by several of the Stilton producers, and is, for all intents and purposes, a Stilton with an orange paste colored with annatto. The flavor is a little milder than regular Stilton.
There is a variant of Shropshire Blue now made in Shropshire. Called Ludlow Blue, it differs from Shropshire Blue in that its orange color comes from carrot juice. I don't know how that affects its flavor.
re: cheesemaestro
I know Ludlow well, although I havnt come across the cheese. There is a large local food outlet owned by the Earl of Plymouth, a couple of miles north of the town, which I know is developing its cheese production but didnt have too much of its own produce when Iw as last there about two years ago.
re: law_doc89
"Bleu de Termignon is the only real blue one can get anymore. . ."
That's an unfortunate choice of words. Other blues are just as "real" as this one. Bleu de Termignon differs from most other blue cheeses in that its blueing occurs naturally, rather than from adding a mold culture into the curd. It is not, however, the only natural blue. Gamonedo, from Asturias in Spain and Castelmagno from Piedmont in Italy are other examples of natural blues. The blueing in all of these cheeses varies tremendously from wheel to wheel and can be entirely absent.
re: cheesemaestro
You know what I mean :~)
Modern blues are just not what most people experienced in the past. I urge all of you to track down and try a natural blue. In the case of BdT, it is the only one where there is consistency in just what gets into the cows, my point about the last of a rare cheese.
Again, very rare and very hard to find, but worth the trouble.
One year I was able to contact a merchant who said he could get me some. He said that year they had produced only 30 wheels, and he could get me one, but I had to buy the whole wheel: 7.5 kilos! I had to pass.
re: law_doc89
I have had BdT, it is delicious (but not show-stopping), but I'm not going to stop eating other really great blue cheese because they aren't "a natural blue".
This whole statement is the worst kind of snobbery: it has nothing to do with the culinary merits of a cheese and only respects a cheese that is made in minuscule amounts and is largely unavailable.
All the worse is that it is untrue. Jasper Hill's (I have seen their operation) Baylee Hazen is a cheese that is much more available but is from one farm, with a relatively small herd, and it doesn't leave the property until being shipped to the retailer (though the mold is introduced into the milk during the making). Ditto for Classic Blue from Westfield farm, Harbourne Blue, and many many other Blue Cheeses that are produced in the traditional fashion and are more widely available. Including good Roquefort, Blue de Causses, Gamonedo, Valdeon, Castelmagno, Gorgonzola Naturale, and good Stiltons (colston-basset).
There are also the cloth wrapped farmstead Cheddars from Montgomery, Keen, and shelbourne farms. They are often more blue than the BdT and, since the bluing is unintentional, it is at least as natural as the bluing in BdT.
Also, who wants to go back to the culinary past? Yes, there was excellent cheese available, but, except for hard cheeses, it couldn't be shipped any significant distance, so it could only be eaten by the locals and travelers. Wine was so bad during the roman empire and middle ages that they improved the flavor by adding lead dust, pine pitch (if you think this is a good idea, try Retsina), and other unsavory things. Beer was as likely to be sour as not (think Gueze Lambic), and food poisoning was a really common way to die.
re: RockDoveFarm
My reaction to law_doc's post wasn't as strongly negative as yours. On the one hand, I agree with you that the rarity of a cheese hasn't anything necessarily to do with its quality. On the other hand, it is sad that several of France's farmhouse cheeses, made by traditional methods, are on the brink of extinction or have already disappeared. BdT is now made by at most four small dairies. Persillé de Tignes, another cheese from the same area of France (Savoie) is made by a single cheesemaker. When she dies, PdT may die with her. It's hard these days to convince children to keep the old traditions alive and stay with the family farm or dairy.
About your comment on blueing in clothbound cheddars: It is of a different type in that it occurs when there is a random crack in the paste that is exposed to air. In the UK, many people are thrilled to find a blue vein in Keen's, Montgomery's or a similar cheddar and will ask specifically for a piece with some blue in it. Americans tend to have the opposite reaction and see the mold as a defect. They don't associate cheddar with blueing, because they have less overall experience with clothbound cheddars, even though the US now makes several excellent ones.
re: cheesemaestro
"My reaction to law_doc's post wasn't as strongly negative as yours. On the one hand, I agree with you that the rarity of a cheese hasn't anything necessarily to do with its quality. On the other hand, it is sad that several of France's farmhouse cheeses, made by traditional methods, are on the brink of extinction or have already disappeared. BdT is now made by at most four small dairies. Persillé de Tignes, another cheese from the same area of France (Savoie) is made by a single cheesemaker. When she dies, PdT may die with her. It's hard these days to convince children to keep the old traditions alive and stay with the family farm or dairy."
As someone who has explored starting a cheesemaking farm, I think the biggest issue is that the economics are just untenable. I grew up on a dairy and really love the work but there is no way to make a decent living in most places as a small dairy. Certainly I treasure our culinary heritage and morn the loss of valuable disappearing foods (I raise several endangered vegetable varieties and a rare Rabbit on my farm in central Ohio). But I don't value things just for being rare and expensive. And I think it is one of the worst traits that runs through our food culture. It contributes nothing positive and turns off potential new enthusiasts.
I wish those attitudes would be limited to the world of fancy cigars.
"About your comment on blueing in clothbound cheddars: It is of a different type in that it occurs when there is a random crack in the paste that is exposed to air. In the UK, many people are thrilled to find a blue vein in Keen's, Montgomery's or a similar cheddar and will ask specifically for a piece with some blue in it. Americans tend to have the opposite reaction and see the mold as a defect. They don't associate cheddar with blueing, because they have less overall experience with clothbound cheddars, even though the US now makes several excellent ones."
I know, I sometimes drop one on purpose to encourage more bluing (!). Though my experience with BdT is that it only really blues up where there are similar flaws (cracks, air bubble holes, etc.), which, to my mind, makes them more similar than different. Honestly I think the the cheese I most love that is in a similar style to BdT isn't a blue at all: Salers. I love the eggy, yeasty, rich flavor and it is also blued up on several of the occasions that I've gotten it.
re: RockDoveFarm
Had I said it is the rarity of BdT that makes me love it, your response would be valid. But I said it is special cheese that is rare. It is subtle but complex to the degree that a truly great sauternes is, and that is what makes it great. Too many factory blues are blunderbusses that assault one. My point is that what has come to be a blue is not what most people ate for most of human existence.
What you may have missed about BdT is that the pasture is also very special, and the cows not only eat the mold, but about half of what they eat is a variety of flowers so well as grass. Again it is not the rarity that I like, but it is a great cheese that is rare, and special.
Interesting news here from their FB page:
Exciting news! Rogue Creamery's Blue Heaven was named one of the top five food trends for 2013 at the 38th Winter Fancy Food Show! With over 80,000 products on display from more then 36 countries, this is an incredible honor! Many thanks to the panel of trendspotters who recognized our unique product for its many applications to Specialty Food. We look forward to revealing our Blue Heaven retail packaging in March!!
Here in Massachusetts, I'm able to get a fabulous orangey blue cheese at certain times of the year called WInsor Blue (maybe Windsor, not sure). It is creamy and a bit mild and is superb with fresh figs and Tuscan rosemary ham. I buy it at the superb farm market called Russo's in Watertown. Ask your cheesemonger if she can get it.
re: Eric3811
enjoy what you have left, it's not being imported anymore....
re: cheesemonger
re: Eric3811
Yeah, it's a terrible development.
My thought is that it's such a popular cheese in the US (my only point of reference for demand), and that money will be the motivator for someone. There's some debate as to whether this is an issue of lack of an importer, or that King Island stopped exporting, but hopefully this will get sorted soon.
re: cheesemonger
Dang! I hadn't heard that!
34 Degrees - the ones who make the crackers - used to import a marinated cheese (also Australian). I think it was chevre but now I can't remember. I do remember that it was easy to devour a whole tub of the stuff. Must be costly getting cheese all the way over here from Australia...
re: DonShirer
Still another in Rogue River's seemingly inexhaustible like of blues is Caveman Blue. Smooth, squishy, not crumbly, and has a distinctive taste. I thought it ok, but prefer some of their other varieties. You may like it better.
Not a true crumbly blue cheese but a hybrid soft ripened blue/ brie, Saga Blue is a great spreadable cheese, IMHO.
Rogue makes another tasty blue called Oregonzola. However, if you're looking for a phenomenal blue, I would suggest Gorgonzola Dolce. It's a young Italian blue cheese that is lightly sweet, delicate and very creamy. It makes a great after dinner cheese!


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Pack Expo is one of the prime shows where the professionals from the packaging and printing industries get a huge platform where they can exhibit a wide range of packaging materials and products. The attendees get to come across the seminar sessions, conferences and workshops where they are trained about the ways and techniques of packaging the finished products. The exhibitors find this show to be the perfect platform where the exhibitors will get to launch their new range and receive instant feedback from the attendees.
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15 Actors Who Made Extreme Weight Changes for Movies
Kaley Cuoco Shows Off Her Tennis Skills
10 Infuriatingly Bad Endings to Good Movies
The Worst Superhero Movies You've Never Seen
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A New Batman and New Batmobile for 2016 Movie
10 Actors Who Should Really Play James Bond
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Batman v Superman: Dawn of Justice Photos Revealed
The 5 Most Disappointing Series Finales in TV History
Controversy Over New Steroid Alternative
What We Know About Star Wars VII (So Far)
Kella Ripa Cracked The Best Dirty Joke On Live TV
Bill Murray Casts All-Female Ghostbusters
10 Most Memorable Women in Spider-Man's Love Life
10 Tricks to Instantly Look More Attractive in Photos
10 Actresses Who Would Be Perfect As 'Captain Marvel'
Extended Trailer for Avengers: Age of Ultron Brings Even More New Footage!
New Banner for Paul Thomas Anderson's Inherent Vice
Robert Downey Jr. Confirms Iron Man 4 is on the Way!
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Dumb To Laughs All Way to Bank
Huge News For The Hobbit Grand Finale
Can't Wait for The Prometheus Sequel?
Get A First Look At The Fantastic Four's Costumes
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text: Steelers Mike Adams Cortez Allen Will Allen Dri Archer Kelvin Beachum Le'Veon Bell Antwon Blake Antonio Brown Justin Brown Martavis Bryant David DeCastro Ramon Foster Terence Garvin William Gay Marcus Gilbert Robert Golden Bruce Gradkowski Josh Harris James Harrison Cameron Heyward Darrius Heyward-Bey Chris Hubbard Will Johnson Landry Jones Brett Keisel Brice McCain Daniel McCullers Steve McLendon Heath Miller Mike Mitchell Arthur Moats Lance Moore Michael Palmer Troy Polamalu Maurkice Pouncey Ben Roethlisberger Ryan Shazier Matt Spaeth Sean Spence Shaun Suisham Ike Taylor Cam Thomas Shamarko Thomas Lawrence Timmons Stephon Tuitt Ross Ventrone Cody Wallace Greg Warren B.W. Webb Markus Wheaton Vince Williams Brad Wing Jason Worilds Close Tweet0 Share0 Share0 Share0 Stumble It0 Print0 More NFL STEELERS #5 Bruce Gradkowski QB Dashboard Career stats Game log born JAN. 27 1983 Drafted '06 Years Experience 9 Age 31 Height 6'1" Weight 220 Touchdowns Interceptions Yards Rating Loading... NFL AFC AFC North Steelers pt league name Bruce Gradkowski Season leader League Leader More Bruce Gradkowski NFL Tuitt, McCullers prepping for larger role 0 0 0 0 0 0 0 More NFL Steelers-Ravens capsule 0 0 0 0 0 0 0 More NFL Raiders to leave early for East Coast 0 0 0 0 0 0 0 More NFL FILE - In this Aug. 8, 2014, file photo, Carolina Panthers' Joe Webb (14) throws a pass against the Buffalo Bills during the second half of a preseason NFL football game in Charlotte, N.C. Panthers third-string quarterback Joe Webb could be the beneficiar Roster spots on the line for Panthers and Steelers 0 0 0 0 0 0 0 More NFL Steelers' Ben Roethlisberger won't play in preseason finale by SI Wire 0 0 0 0 0 0 0 More NFL Philadelphia Eagles' Riley Cooper (14) is tackled by Pittsburgh Steelers' William Gay (22) during the first half of an NFL preseason football game, Thursday, Aug. 21, 2014, in Philadelphia. (AP Photo/Matt Rourke) Foles, offense sharp as Eagles beat Steelers 0 0 0 0 0 0 0 More NFL AFC North preview: Consistency at QB could decide a deep division by Chris Burke 0 0 0 0 0 0 0 More NFL FILE - In this Aug. 9, 2014, file photo, New York Giants defensive end Jason Pierre-Paul (90) pressures Pittsburgh Steelers quarterback Bruce Gradkowski (5) on a throw in the first quarter of a preseason NFL football game in East Rutherford, N.J. Pierre-P Giants DE Jason Pierre-Paul looking like old self 0 0 0 0 0 0 0 More NFL New York Giants quarterback Eli Manning (10) throws against the Pittsburgh Steelers in the first quarter of a preseason NFL football game, Saturday, Aug. 9, 2014, in East Rutherford, N.J. (AP Photo/Frank Franklin II) Giants rally for 20-16 win over Steelers 0 0 0 0 0 0 0 More NFL Pittsburgh Steelers release depth chart: Markus Wheaton starts at WR by SI Wire 0 0 0 0 0 0 0 More NFL Steelers QB Landry Jones trying to settle in 0 0 0 0 0 0 0 More NFL April 24 marked the 10-year anniversary of the 2004 draft, which produced the best quarterback class in the past decade. Here's SI.com's ranking of those classes, starting, of course, with the best. No. 1 pick Eli Manning and No. 11 selection Ben Roethlisberger have combined to go 4-1 in Super Bowls, including two of the most memorable victories in the 48-year history of the game (the 2007 Giants upset of the 18-0 Patriots and the '08 Steelers' thrilling last-minute comeback against the Cardinals). No. 4 pick Philip Rivers has led San Diego to five playoff trips in the eight seasons since he took as the Chargers' starter. Even third-round pick Matt Schaub of Atlanta proved to be a productive quarterback for many seasons, helping Houston to its first two AFC South titles in 2011-12, and logging a playoff victory in the latter season. 10 Top QB Draft Classes of the Last 10 Years 0 0 0 0 0 0 0 More NFL Eli Manning headlines a 2004 quarterback class that has combined to go 4-1 in Super Bowls. Ranking the top quarterback draft classes of the last 10 years by Don Banks 0 0 0 0 0 0 0 More Audibles Eight in the Box: The best performances from first-time starting quarterbacks by Doug Farrar 0 0 0 0 0 0 0 More Load More 01 02 03 04 05 06 07 08 09 Next Page


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The Simpsons is the longest running animated TV show in history. Originally a short cartoon on The Tracey Ullman Show, The Simpsons made their debut in 1987, before becoming its own series in 1989. Now in its 26th season, The Simpsons remains one of the most popular on TV and has commented on much of history in its episodes throughout the years.
With such an impressive roster of guest stars, The Simpsons memorabilia is highly popular among fans and makes for a great investment for any collection. From autographed photos from the show signed by the actors who voice the characters, such as Chief Wiggum signed by Hank Azaria, Lisa Simpson signed by Yeardley Smith, Bart Simpson signed by Nancy Cartwright, signed comics, and more, there is something for all fans and collectors. The Simpsons family even has their own star on the Hollywood Walk of Fame giving these collectibles top value.


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State department backs SEC's "resource extraction" rule
The State Department has voiced support for a regulation that is unpopular among energy companies.
Skadden Arps leads list of 2012 M&A advisers
It's the time of year for "best of" lists, and Skadden, Arps, Slate, Meagher & Flom topped Thomson Reuters' list of law firms that advised on the highest-value mergers and acquisition deals in 2012.
Regulatory: No regulation is sometimes the best option
When regulation is imposed there is almost always a corresponding discussion of its cost.
Inside Experts: An e-discovery nightmare wrapped in a bribery case
There's a legal question in U.S. v. Bourke—a case in the 2nd Circuit—that's fascinating (and not just because it bridges my two worlds: anti-corruption and discovery).
Pillsbury, Dickstein Shapiro in merger discussions
Another law firm marriage could be on the horizon.
11 noteworthy in-house career moves
Charting the latest GC and in-house appointments
9th Circuit rejects public nuisance suit against greenhouse gas emitters
Court finds in Kivalina v. ExxonMobil that the EPA and Clean Air Act displaced the Village of Kivalina's tort case
10 things to consider when bringing e-discovery in-house
Bringing e-discovery in-house is the right move for some but may not be for others.
The China Report
A new look at China's changing business and legal landscapes
Regulatory: An overview of Quebec's Plan Nord
The Plan Nord is a sustainable development program for northern Quebec.


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Oxford United slipped to a sixth successive defeat in the Women's Super League 2 when going down 2-0 to Millwall at the Den yesterday, writes Matthew Bruce.
The U's, dominant for large periods of the game, were hit by goals from Cherelle Albert and Emma Plewa against the run of play.
Albert almost gave the hosts a perfect start, hitting the bar inside the first minute.
But the visitors began to dominate, with Laura Low seeing her shot blocked. Holly Pickett also went close for the U's, but with half-time looming, Albert struck home from outside the area.
United continued to apply pressure after the break, with Lauren Allison hitting the post.
Kayleigh Hines shot over as the U's pressed forward, but deep into injury time they were hit with another sucker punch.
Substitute Plewa spotted Hannah Cox off her line before lobbing the ball over the stranded keeper.
Oxford Utd: Cox, Hines, Osborne-Ricketts, Chivers, Allison, Pickett (Nichol 77), King, Nutman, Connor-Iommi, Lane, Low (Lowder 77). Subs not used: Lambourne, Mobbs, Pinker.
Attendance: 278.
Latest Sport news
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What's in our interactive back page today?
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Have a look around our interactive back page today...
Oxford United sign prolific non-league striker
10:00am Thursday 27th November 2014
OXFORD United have signed John Campbell on a short-term deal until the end of the season.
Didcot duo honoured by nominations for Oxon award
9:20am Thursday 27th November 2014
DIDCOT'S Commonwealth Games medallists, Dan Rivers and Ben Watson, are thrilled at their nominations for Oxfordshire Sportsman of the Year, writes MATTHEW BRUCE.
Jack Brooks hoping to collect award at third time of asking
9:00am Thursday 27th November 2014
CRICKETER Jack Brooks is hoping it will be third time lucky at the Oxfordshire Sports Awards tomorrow, writes MATTHEW BRUCE.
CRICKET: Brooks keen to make an impression for England Lions
8:50am Thursday 27th November 2014
JACK Brooks will stick to what has made him a county cricket star as he attempts to impress national selectors while on England Lions duty this winter.
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Chipping Norton-based jockey Kielan Woods was overjoyed after notching the biggest success of his career on runaway winner Croco Bay at Ascot.
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Oxford City Stars put up brave resistance before Milton Keynes Thunder's third-period blast sent them reeling to a 4-1 defeat in South Division 1.
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7:20am Thursday 27th November 2014
OXFORD RL have signed England Forces international pair Jordan Andrade and Jamie Milburn.


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Strange Bedfellows -- Politics News
News about Seattle and King County government as well as national politics.
Posts filtered on Category
Ed & Michael: A very traditional wedding
State Sen. Ed Murray and partner Michael Shiosaki walked down the aisle of St. Mark's Cathedral to strains of The Prince of Denmark March by Jeremiah Clarke, a fanfare to which the world was introduced more than 60 years ago at the coronation of Queen Elizabeth II. The Seattle mayoral candidate and Seattle Parks Department […] [Read More]
Medal of Freedom: Bill Clinton to Loretta Lynn to Gloria Steinem
Giving out awards is one of the joys of a beleaguered chief executive, in no case more so than the Presidential Medal of Freedom, an honor begun more than 50 years ago by President John F. Kennedy. President Obama announced an eclectic list of 16 medalists on Thursday, coming from all walks of American […] [Read More]
Reichert backs immigration, blocked by fellow Republicans
Rep. Dave Reichert, R-Wash., with a newly redrawn district that spans the "Cascade Curtain," has become the state's first Republican member of Congress to back immigration reform and a "path to citizenship" for undocumented residents of the United States. Reichert took his stand on right-thinking 570 KVI Radio, on a program hosted by onetime Republican […] [Read More]
McGinn inches up in late vote count
He's still at just 28.34 percent of the primary vote — weak position for an incumbent officeholder — but Seattle Mayor Mike McGinn has inched up on state Sen. Ed Murray as the two jockey for position and split hairs over supporters going into the November election. In votes tabulated Thursday, McGinn took 7,479 to […] [Read More]
Friday is go armed to Starbucks day
Gun owners across America plan to on Friday go armed to Starbucks outlets when getting their morning (noon and evening) coffee, as part of an "I Love Guns and Coffee" campaign, and a show of appreciation to the coffee giant for letting customers pack heat when it accords with state law. "It's a grassroots […] [Read More]
Hillary: Miniseries flap engrosses D.C.
The sequester is sending military families on unpaid furlough, low-paid workers struggle to make ends meet, the House balks at immigration reform . . .. yet, yet, Washington, D.C., has found a new engrossing controversy: Should NBC be airing a documentary about the life of Hillary Clinton? It has embroiled the insiders and parvenus […] [Read More]
Republican lawmaker: Is global warming good for us?
Ultraconservative Iowa Rep. Steve King, best known as a fiery foe of immigration reform, is now questioning climate change and broadly hinting that global warming might be good for us. "It's not proven, it's not science: It's more of a religion than a science," said King, according to The Messenger of Fort Dodge, Iowa. The […] [Read More]
Seattle, Bellevue: The closest and noisiest council races
The closely divided Bellevue City Council will likely get a more progressive face, and the Seattle City Council see the same old faces, if results of Tuesday's primary election are an accurate barometer of the November election. "Across the pond," to use an East Coast expression, Bellevue Parks Board chair Lynne Robinson holds 47.88 percent […] [Read More]
Seattle has an election but East Coast media don't care
"The Daily Rundown" political report on MSNBC carried an on-scene story Tuesday on the race for mayor of Detroit, and followed up Wednesday with Motor City results before turning to West Coast mayor on the hot seat. Thirteen women have now accused San Diego Mayor Bob Filner with sexual harassment. Of the race for Seattle […] [Read More]
Murray: What I'd do as mayor
State Sen. Ed Murray is taking nothing for granted but was talking Tuesday night of the "Day One" challenges if he defeats Mayor Mike McGinn in November. He is running ahead of McGinn in the first "dump" of primary returns from King County Elections, which showed the incumbent with only 27 percent of the vote. […] [Read More]
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We're creating a new Guideposts.org
It's faster, it's mobile friendly—and we'd love you to have a sneak peek. Click here to preview
A woman is rescued by a heavenly visitor in this true story excerpted from Dreams of Angels.
The non-profit organization granted Ruby Holt's wish to see the ocean for the first time
A family adopts grandparents for Thanksgiving–and everyone is blessed!
Nothing could be better than not having to fly home for Thanksgiving–or could it?
A kindly stranger covered her with a blanket after she was injured in a wintry car accident—but where did he go?
This obstetrician had brought many babies into this world, but there was one he would never forget...
A little dog had run out in front of her car, and now her prayer group was asking God to heal him. Would their entreaties be heard?
One man said "yes" when God called him, and millions of lives were changed.
An Angels on Earth reader shares the story of a missing purse.
They weren't strangers to a struggle, but that Thanksgiving, they didn't know how they'd make it to Christmas.
A child's Halloween becomes a lesson in giving, not receiving.
She'd bought black gloves to be practical, only to lose them. If only she could have the red ones she truly wanted.
The grand dome of the basilica opened up and revealed a vision: A glorious white-gold staircase shimmered into view, spiraling down from the infinite beyond.
Join us as we explore the role angels play at Christmastime around the world.


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Hornets ship Haywood to Cavs
Cleveland, OH (SportsNetwork.com) - One day after making headlines by re- acquiring the NBA's best player, the Cleveland Cavaliers have pulled off a minor trade.
The Cavaliers obtained veteran center Brendan Haywood from the Charlotte Hornets in exchange for guard Scotty Hopson and cash considerations, the team announced Saturday.
Cleveland will also receive the rights to forward Dwight Powell, the 45th overall pick of this year's NBA Draft.
Haywood has averaged 6.9 points, 6.1 rebounds and 1.4 blocks over a 13-year NBA career, though the 7-footer sat out the entire 2013-14 campaign due to a stress fracture in his left foot.
In his lone season with Charlotte, Haywood averaged 3.5 points and 4.8 rebounds over 61 games in 2012-13.
The 34-year-old North Carolina product won an NBA title as a member of the Dallas Mavericks, who bested LeBron James' Miami Heat in the 2011 Finals in six games.
James, of course, rejoined the Cavaliers on Friday in the most anticipated decision of this year's offseason. The four-time MVP spent his first seven seasons in Cleveland prior to bolting for the Heat as a free agent in 2010 and leading Miami to a pair of NBA championships and four Finals appearances.
The 24-year-old Hopson has played in his two NBA games, both with Cleveland this past season, after beginning his pro career in Europe in 2011.
Powell was a four-year starter at Stanford who twice earned All-Pac-12 honors for the Cardinal and averaged 14.0 points, 6.9 rebounds and 3.1 assists as a senior.
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SG… totally out standing using DB's (Deal Makers that Matter Rising in the East) = ("RED MOON RISING")!
Now you guys are cooking! As for GM and China IP's… (*IT) couldn't happen to a more deserving country (China) investments in Dead HP… USG Motors!
Stick with Ford… there stock will amost double between now and Spring Forward Time in 2011. PS: You can also stick a fork in Cry-Baby Crysler… they are doom to go under this Fall or Winter. GMAC… can not collect the rent $… they don't even know who owns the Global Morgage… (CDO's & CDL's) Blind leading the Blind into the ABYSS at .20 cents on the .70 cent Us US Tax Payers US Dollar! What did I tell ya' over five months ago? If China Buys in… to USGM… 75% of all the parts for USGM will be manufactured in Asia! The Obombamites have lost their minds when (*IT) comes to creating Economic Recovery in a once great nation by alowing more jobs to be transfreed… massive wealth overseas! Ya' Think! YUP!
Deal Journal is an up-to-the-minute take on the deals and deal makers that shape the landscape of Wall Street, including mergers and acquisitions, capital-raising, private equity and bankruptcy. In short, wherever money changes hands. Deal Journal is updated throughout each trading day with exclusive commentary, analysis, data, news flashes and profiles. The Wall Street Journal's David Benoit is the lead writer, with contributions from other Journal reporters and editors. Send news items, comments and questions to firstname.lastname@example.com.


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Porst CM 135 aka Cosina CX1 - third roll
The river Ruhr has high flood at the time, so some of the fotos are pretty wet. :-DThis photo was shot on film. Taken by marcel2cv with a Cosina CX-1 loaded with DM Paradies 400 (35mm) film in mülheim an der ruhr, Germany. These tags describe this photo: mülheim, cosina_cx1, porst_cm_135, germany, nrw, ruhrgebiet, deutschland, ruhr, river, flooding, hochwasser, and fluß. Date: 2012-01. Time: Afternoon. This photo can also be found in the album Porst CM 135 aka Cosina CX1- third roll.
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2 comments
I´m looking for a Caosina CX1 or 2. In Spain is impossible to get.
very nice


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