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Members of the Board of Education were thanked for their dedication to the school district at a meeting that celebrated their hard work. Students from each of the schools presented Board members with hand made artwork, books and athletic items adorned with the Locust Valley falcon.
Board of Education members volunteer their time to the district for no pay. They work countless hours for the benefit of the children and wouldn't have it any other way.
The district wants to extend an official thank you to the Board of Education for working tirelessly to ensure that students get the best education possible and have bright futures.
High school film students have been working in collaboration with the Locust Valley Rotary Club to document the stories of local veterans. With the support of Katherine Gibson, students filmed veterans telling their stories, and history was captured.
The films, which will be cataloged in the Library of Congress, will be used in social studies classes as part of students' history lessons. Recently, Gibson attended a Board of Education meeting and presented the high school with a check for $300 to support the media program and allow students to continue this meaningful work.
"This project not only preserves the invaluable stories of our veterans, it also gives students a chance to experience history in a unique way," said media teacher Bruce Campbell. "In addition, it provides an opportunity for the community and school to collaborate for the good of the students." The Rotary's generous gift will help fund the purchase of video equipment that the program may have been unable to obtain otherwise.
The district wishes to thank the Locust Valley Rotary Club and specifically Katherine Gibson for supporting this project and for being the driving force that allowed it to become such a success.
Primary students throughout the district were grateful to celebrate the Thanksgiving holiday with their friends and teachers. Each school held its own celebration, including traditional feasts and Thanksgiving-related performances.
Ann MacArthur Primary School kindergartners invited their families to join them for homemade soup. Dressed as Native Americans and Pilgrims, the youngsters sang songs to entertain their guests before the holiday meal. Following the performance, the soup was served, which had been made from scratch by the kindergartners, with the help of their teachers, of course.
Bayville Primary School students enjoyed a traditional turkey dinner served by parent volunteers. Also dressed in costumes to represent the holiday, the students colored their own placemats for the meal. Carolyn Sumcizk's first-grade class performed a holiday play, which was videotaped for the students' families to watch at home. The boys and girls sang warnings to each of the vegetables and the turkey about what was to come on Thanksgiving Day.
Across the district, Thanksgiving offered opportunities for students and staff to have fun while learning about being thankful.
Because of their outstanding performance on the Preliminary SAT/NMSQT, the National Merit Scholarship Corporation has named senior Christopher Lee as a Commended Student and senior Chloe Georgiades as a National Achievement Outstanding Participant.
Commended Students were chosen by the NMSC for their outstanding academic promise based on their 2013 PSAT scores. The National Achievement Scholarship Program honored the top achievers from among the 160,000 black Americans who took the 2013 PSAT.
Lee and Georgiades are among the top students in the high school, earning top grades on Regents and Advanced Placement exams. They are both involved in a variety of extracurricular activities, as well.
High school senior and varsity football player Joseph Tancredi was featured on the News12 segment Sports Rush for his exceptional singing abilities.
To watch the show, click here http://longisland.news12.com/multimedia/long-island-sports-rush-for-nov-23-1.9647740
Joe's segment can be viewed at the nine minute mark.
Congratulations Joe!
When LVCSD students and staff hear about community members in need, they jump into action to help. Community partnerships so often help the schools and, in this case, the district was able to return the favor by providing more than $7,000 worth of Thanksgiving dinners for those in need.
Each year, the Grenville Baker Boys and Girls Club collects baskets filled with all the fixings for Thanksgiving dinners for families in need. To supplement the club's collections, students and staff from every building in the school district donated a total of 100 baskets, plus more than $500 to help provide delicious dinners to local families. Additional donations came from the Board of Education, superintendent and administrators.
At some schools, each class created a basket and at others, various clubs organized the collection. Stuffing mix, potatoes, cranberry sauce, cake mix, coffee and much more filled each basket. Gift cards provided money for turkeys and cash donations allowed the club to purchase any items they felt were still needed.
Superintendent of Schools Dr. Anna F. Hunderfund said that the Locust Valley school community is one of the most altruistic she has ever come across. "The students and staff heard there was a need and the donations immediately poured in," she said. "Being part of such a wonderful community can only make you feel good, and I hope the actions of our district will make the recipients of the baskets feel just as good."
It's a typical Thanksgiving activity in elementary schools across the country –teachers have their students write essays about what they are thankful for. At Locust Valley Intermediate School, third-grade teachers decided it was time for a twist on tradition. This year, they told their students why they were thankful to have them.
At the annual Thanksgiving feast, students wore name tags that stated what made them special in the eyes of their teachers – for example, the student is kind and caring, or a diligent worker. Some were appreciated for always cooperating, others for making their teacher laugh.
Josephine Rothstein said she and her colleagues are thankful for each and every student. "They are the reason we come to work each day," she said. "Each child offers something unique that makes us smile." Rothstein explained that they wanted the children to feel good about themselves, and added that Thanksgiving is an opportune time to reinforce the importance of self-esteem.
Of course, the feast was traditional in other ways, with delicious food and friends to share it with. Volunteers from the Locust Valley Parents' Council sponsored the event and shared in the festivities.
Who says learning isn't fun and games? Board games, card games, and song writing are helping fourth graders at Bayville Intermediate School become proficient in math. The students recently held a math fair to present the games they invented based on the math skills they are learning.
Students had gathered, analyzed, and organized data as they developed creative games that required the use of multiplication concepts and skills. Finding ways to incorporate mathematics into games required that these young inventors really master the math concepts in order how to apply them.
Fourth grade teacher Margaret McDermott said the activity helped to create enthusiasm for math. "The students saw that the math skills they were learning could actually be applied to things that they enjoy doing and to things that have real life value."
Students created mathematical versions of their favorite games such as Candy Land, performed their favorite songs with new lyrics relating to math and invented brand new games. During the math fair, each of the fourth grade classes viewed and played the games that their peers had created. 'Playing their classmates games reinforced the math skills even further," McDermott said. "The end result of the project left them feeling confident and capable."
Dressed in red, white and blue, second-graders at Ann MacArthur Primary School held an emotional tribute to the nation's veterans through songs and poetry. A patriotic performance for friends and family included the presentation of a carnation to those veterans invited by the second-graders.
Grandparents, uncles, fathers, friends and neighbors were among the honorees who were called up one by one and presented with carnations in recognition of their service to the country. The group represented the United States Army, Navy, Marine Corps and Air Force.
The students performed "I Love My Country" by Teresa Jennings, "Thank You Soldiers" by Michael Souders and Angela Souders, "Veterans Day" by Cheryl Dyson, "This Land Is Your Land" by Woody Guthrie and "God Bless America" by Irving Berlin. Students also shared the meaning of Veterans Day and a brief description of each branch of the military.
Following the performance, attendees viewed student artwork honoring America's veterans. The event was held in the Locust Valley Intermediate School auditorium.Second-grade teachers Tanya Becker, Kim Herlich, Patricia Murray, Tara Rice and Ricki Sokol worked with music teacher Jane Benstock to produce the celebration and art teacher Dana Ettinger to create the coordinating artwork.
The Locust Valley Central School District extends special thanks to the veterans who truly made this celebration special and to all of the veterans in our nation.
Tazim Merchant is singlehandedly transforming the landscape of tutoring for both tutors and those in need of tutoring. Merchant, a senior at the high school, created the National Honor Society Tutoring Program, which matches high school tutors with middle school and high school students in need of tutoring, for free.
Using a simple online form, National Honor Society members can register to tutor subjects in which they excel, and any student can submit a request to be tutored in just about any subject area. Merchant saw the need for an alternative to the practice of hiring costly tutors and knew that members of the NHS needed to earn community service credits, so she developed the program to help fill both voids. She created the forms and organized the participants on her own.
"It is very successful so far," Merchant said. "In just the first week, we had requests almost every day through our NHS Tutor Request Form, and both the tutors and their students have been happy with the results." She said she is using the project to achieve her Girl Scouts Gold Award and hopes to present her idea to the NHS at the national level. "I would like to place this model in schools all over the country," she said. She aspires to run the national model as a volunteer.
In visiting middle school and high school classrooms to present the program, Merchant has found the students and teachers very receptive. She said teachers are encouraging their students to use the program and students are grateful for the help, whether it is for one test or an entire unit of study.
The society's advisors said the program is doing more than just providing academic support. "Students feel comfortable to come and ask for help from others, knowing it won't cost them anything," explained co-advisor Valerie Russo. "It also helps students form great bonds while making new friendships, and it helps build their confidence." Co-advisor Rachel McShane said Merchant is an incredible leader who took this project from an idea to reality without skipping a beat.
Locust Valley High School Assistant Principal Rebecca Gottesman calls the model for this program outstanding. "It would be a wonderful program to extend into the elementary schools," she said. "It benefits all students involved on so many levels." She looks forward to assisting Merchant and the advisors in transitioning the program to future NHS officers, ensuring that it expands next year when Merchant is no longer available to facilitate the day-to-day operations.
Although Merchant will graduate in June, she will hand over the reins to the club's officers so her work can continue to benefit generations of students to follow. "When I visit the middle school classes," she said, "I tell them that they may be in need of a tutor now, but one day they may be running this program."
It may have seemed like fun and games, but the high school guidance department's ice breaker program had a definite purpose. The activity was intended to help the ninth-grade students become familiar with their high school counselors, understand the importance of becoming involved in extracurricular activities, and begin to familiarize themselves with the college planning process.
The guidance counselors introduced each ninth-grade English class with an ice breaker activity. Students tossed a beach ball to each other and the counselors, stopping only to answer the question printed on the spot that the student touched when catching the ball. Before long, students knew about each other's favorite cell phone apps, biggest pet peeves, where they hope to travel and more.
Following the introductory exercise, students were reacquainted with Naviance, the computer program that guidance counselors utilize as a comprehensive goal-setting and college planning program and which students were introduced to in middle school. With Naviance, the counselors emphasize the importance of keeping the resume section current and completing the various surveys honestly and with sincerity. This information becomes critical for students when they begin to work individually with their counselors to develop a list of college choices that will ultimately be a good match for them.
"The college planning process must begin in ninth grade," said Assistant Principal Rebecca Gottesman. "The information required to produce a thorough, well-rounded application requires years of cumulative information, which includes rigorous academics, extracurricular involvement and leadership, and most importantly, career interests and long-term goals." She added that it is just as important to develop new friendships and to never be afraid to try something new, saying the best high school memories often include friendships formed through shared interests.
Counselors remain with students throughout their four years of high school, guiding and supporting them every step of the way. They encourage students to not be shy about reaching out, as they genuinely look forward to cultivating these relationships over the four years.
Students at Bayville Intermediate School are learning early how to use technology safely. A cyber safety presentation on Nov. 5, highlighted the positive ways in which social media can be used and the negative behaviors that need to be avoided.
Katie Schumacher, founder of the Don't Press Send Campaign, shared age-appropriate examples of how social media can hurt feelings and change lives. She pointed out that using social media to make plans with friends or to perform research would be positive ways to use these tools. She presented third- through fifth-graders with scenarios that should be avoided at all times, and when she said them, she had the entire room shout, "Don't press send!"
"The students who interact with this technology get younger and younger all the time," said Principal Scott McElhiney. "We want to make sure we are proactive and teach them about the dangers of social media before they encounter situations that could be harmful to them."
Schumacher reminded students to use empathy and think about how they would feel being on the receiving end of a comment before they choose to hit send. She added important rules about not taking photos without clothing, not sharing their passwords and keeping their social media circles small. "There are not 500 people whom you can trust," she said. "So you should not have 500 friends on Facebook."
Other tips included not having cell phones on during homework time, choosing an early evening time to turn the phone off for the night, and not posting photos of outings with friends. "You might be having fun with your 'bestie,' but your other 'bestie' might see that photo and feel left out," she said. She suggested that children and adults take photos to remember their special moments, but that they only share them with those who are in those photos. She also advised them to never post photos of anyone without their permission.
News12 covered this important presentation and will air a story on the topic today after 6 p.m.
Young artists brought a still life to life when they received an art lesson from a professional artist. Visual artist Rob Zeller brought his special skills to the students at AMP and LVI and shared his best tips for producing beautiful artwork.
Zeller brought several of his paintings and drawings to show the students and he set up a still life for the children to draw. After watching Zeller draw the same still life from scratch, the children set out to outline the picture in pencil and then fill in the colors. He encouraged them to follow the lines of the actual scene, while adding their own personal touches.
The guest visit was part of an arts program that the Locust Valley Parents' Council brings to the schools throughout the year. "These special programs enhance the curriculum and add a memorable experience for the children," said Principal, Dr. Sophia Gary.
The Locust Valley Falcons celebrated victory at homecoming on Nov. 1, defeating Malverne 35-8, and will now host the first round of the Nassau County playoffs at home on Friday, Nov. 7 at 1:30 p.m.
Energy was high for the homecoming game as Friday's pep rally and Saturday's pre-game festivities raised spirits and put everyone in the mood for a win. Cheerleaders and kickline team members performed in the gymnasium following a celebration for senior athletes and their parents.
In their first-ever homecoming competition, the freshman class won the spirit award and took first place in the float competition. The varsity volleyball team won the banner award. Students throughout the high school and middle school dressed for various theme days leading up to homecoming, which celebrated the nation with the theme "Falcons Honoring America." Floats depicted American flags, soldiers and the LV Falcon, and incorporated the required symbol of the homecoming opponent.
Seniors Joe Tancredi and Annie Degnan were crowned homecoming king and queen, to loud applause and cheering from the crowd. Rounding out the homecoming court as princes and princesses were juniors Kevin Spence and Kyla Butler, sophomores Jeremyer Medina and Noelle Pflaumer, and freshmen Neil Noviello and Caroline Mangan.
Homecoming was the culmination of two weeks of activities, including Red Ribbon Week, organized by the high school's SADD Club; and Spirit Week, organized by the high school's Athletic Council. SADD Club members welcomed students to school during the week by decorating the inside and outside of the building with bright red bows. Red ribbons were handed out to students and staff, instilling a sense of community. A guest speaker shared advice on making good decisions, a bake sale raised funds for SADD, and the entire school population wore red one day in support of Red Ribbon Week.
Athletic Council co-advisors Doreen Kobus and Carolyn Collins worked tirelessly to make sure homecoming and all of the surrounding events were a success. Assisted by the Athletic Council's student members, they organized Spirit Week to build up spirit leading to homecoming. Each day of the celebratory week, including Disney Day, Honoring America Day, Go Green Day, Neon Day and Armed Forces Day, helped bring students together as they dressed according to the daily theme. The pep rally was the final event that pumped up spirit.
Community members were invited to homecoming to cheer the Falcons on to victory – and clearly, the big win is proof that Locust Valley's spirit and community pride provide support to the Falcons!
Congratulations to the Falcons and their coaches on an incredible season. The spirit and support will continue through the playoffs.
Check out all the photos -the spirit is contagious!
Junior Alex Koniaev placed fourth in the New York State Public High School Tennis Championships. Alex completed a record setting year and is seeded fourth overall. Alex had a strong tournament, before eventually dropping a tight three set match in the quarter finals.
In the medal round, Alex provided a dominant performance in defeating her Section XI's opponent by a score of 6-3, 6-2 to take home the fourth place medal.
During the regular season, Alex was undefeated in conference play with a 13-0 record. She achieved All-County and All-State honors. A Nassau County tournament finalist as well, she finishes her year with a record of 19-2.
Congratulations to Alex on a record-setting season!
A middle school artist's work has been accepted into a student exhibition by the Huntington Arts Council for the second time. Sixth grader Joseph Kuebler's original piece, "The Black Goblin" is on display in the exhibit "Nightmare on Main Street."
The exhibit called for submissions inspired by Halloween. Joseph's artwork was chosen for the same exhibit in 2012 as well.
Joseph's work and the entire exhibit can be viewed at 215 Main Street, Huntington Monday through Friday from 9 a.m. to 6 p.m. and on Saturdays from 12 to 4 p.m. through Nov. 10, 2014.
Kindergartners at Bayville Primary School know that pumpkins grow from seeds, but that didn't stop them from making their own pumpkins right in their classroom. The kindergartners in Tracy Dennis's class couldn't wait for seeds to grow, so they made their pumpkins with papier-mache. The project was the culmination of their studies on the life cycle of the pumpkin during library research.
Parents and children worked together, dipping strips of newspaper in a mixture of glue, flour and water. They carefully placed the strips over balloons to create the pumpkins. Several days later, after the masterpieces had dried, the students painted them orange, with green stems.
Having applied their fine-motor and artistic skills, the students' pumpkins also demonstrated their knowledge of the seasonal gourd.
"The students worked so hard doing their research, and they really enjoyed showing off what they learned while having fun," Dennis said. She added that the project was a wonderful way for parents and children to share an interactive school experience.
The decorations may have been spooky, but the mood was all about fun as students from Locust Valley and Bayville Intermediate Schools got into the spirit. The Bayville Halloween Howl and the Locust Valley Halloween Hullabaloo included games, prizes, and lots of treats. Both events were sponsored by the parent organizations from each school.
Costumes ranged from princesses to monsters, and even the parents wore costumes. Pizza, drinks and snacks helped keep goblins and ghouls energized for dancing. Bayville Intermediate School children had their photos taken in a Halloween scene as mementoes of the evening.
At LVI, former Board member Carl Friedrich and SEPTA Co-President Rebecca Glavin made sure that children with allergies were able to partake in the treats. They handed out snacks that accommodated a variety of allergies. If you would like to provide allergy safe treats on Halloween, you can place a teal pumpkin by your door to alert trick-or-treaters that you have non-food treats such as stickers. Teal is the color that represents allergy awareness.
Bayville Intermediate School Slideshow:
Locust Valley Intermediate Slideshow
Administrators presented an update to the Board of Education on the ways in which the Common Core is being implemented at the elementary and middle school levels. The presentation focused on creative learning techniques that will best help students achieve at the highest levels possible.
Click here to view the presentation.
After months of extensive research and community input, the Safety Committee presented the final findings to the Board of Education regarding parking at the high school. While the number of parking spaces was considered, the focus remained on safety for students, staff and visitors.
Images of a potluck dinner conjure up thoughts of community
and friendship, making it the perfect way for sixth graders and their families
to come together. The annual middle school event allows students to introduce
their families to the new friends they've met in school and allows the families
to get acquainted as well.
At the middle school, students join together from both
Locust Valley Intermediate School and Bayville Intermediate School, creating
the opportunities for many new friendships.
Families, faculty and Board members brought salads, entrees, breads, and desserts for
attendees to share in the school cafeteria, which was decorated for autumn by
art students. Unique pumpkins hand painted by middle school and high school
artists were on display and available for sale.
Learning fire safety can be fun and can help young students remember what to do if they find themselves in an emergency situation. The Bayville Fire Department proved that point during their visit to Bayville Primary School last week.
With some of the firefighters donning their jackets, helmets and boots, several members of the department shared important tips with students in kindergarten through second grade. They stressed the importance of having a family meeting place, calling 9-1-1 and using the "stop, drop and roll" method if they find themselves in a smoke-filled room.
The highlight of the visit for the children was having the opportunity to see, and sit inside, the fire trucks. These children clearly focus on safety as many of them immediately fastened their seat belts when they sat in the fire truck seats.
"This is an important program for these young students," said Bayville Elementary School Assistant Principal Dorothy McManus. "The information the firefighters share could save one of their lives one day." She emphasized that the teachers reiterate these lessons in the classroom.
The Locust Valley Central School District is grateful for the time that the Bayville Fire Department takes to make a difference to the children and the community.
Participation in extracurricular activities is important for many reasons. These activities give students a chance to explore new interests, make friends and experience the joys of giving back. College admissions officers also look for students with well-rounded resumes.
An extensive array of clubs and activities provide Locust Valley Middle and High School students with choices that will help them succeed in many ways. In order to showcase these options and allow students to learn about each activity, the schools held activity fairs. Club members and their advisors set up booths in the cafeteria. Students were able to view sample projects, ask questions and sign up to join on the spot.
From book clubs to community service organizations, there is something for everyone. A complete list of each school's clubs and activities can be found at the following links:
Middle School Activities
High School Activities
With gavel in hand and legal facts to share, fourth-graders at Locust Valley Intermediate School learned about the court system from Supreme Court Justice Timothy S. Driscoll.
Judge Driscoll visited LVI to reinforce the lessons the fourth-graders are learning. Hearing about his experiences in the courtroom helped bring their studies of the government's judicial branch alive.
"It can be hard for these students to visualize exactly what the judicial branch represents," said fourth-grade teacher Christine Worsdale. "Hearing about the judge's responsibilities helped them more clearly understand how our government works."
Worsdale reached out to Judge Driscoll, the father of her student Timmy Driscoll, inviting him to make the presentation. She said the information he shared will help her students throughout the year. "As we begin our study of Native Americans, we will be able to connect our own government to their ideas and values," she explained.
Judge Driscoll created an interactive courtroom to demonstrate how he can tell when witnesses are telling the truth or lying. With selected students playing the roles of witness, attorney and court stenographer, the group saw how body language and facial expressions can indicate whether or not a witness is being honest.
The judge also showed them the law books he studies each night to help him with cases and encouraged them to work hard to achieve success in life. While he was not able to share the details of actual cases, he was able to give students general information about past cases, which helped them understand how he makes his decisions.
The district extends special thanks to Judge Driscoll for taking time out of his busy schedule for this presentation.
The pink may be on their feet, but for the high school's athletes, the sentiment is in their hearts. For the second year in a row, every junior varsity and varsity athlete purchased pink shoelaces to wear throughout the month of October in honor of breast cancer awareness. The money raised from the sale of the laces will be donated to cancer research.
"Our student-athletes not only excel on the field and in the classroom, but they also care about helping others," said Athletic Director Mark J. Dantuono. "They recognize that they are not only part of an athletic team, but also part of a larger community."
The high school teams hold various fundraisers throughout the year; however, this is the only one that involves every team.
"The entire athletic department comes together for this important cause," Dantuono said. He added that it is personal for some students and coaches who have loved ones affected by cancer. The hope is that every dollar collected can make a difference toward finding a cure.
The shoelace fundraiser was made possible with the help of the Carlstrom, Famiglietti and Scott families.
The National Honor Society tutoring program begins on Monday, Oct. 20. High School students needing tutoring in a subject area or for a specific exam may request a tutor through the link below. There is no charge for tutoring.
National Honor Society members who excel in various subject areas will serve as the tutors and receive community service credit for their time. Prospective tutors should use the links below to sign up and to track the time spent tutoring.
NHS Tutor Request Form
NHS Tutor Availability Survey
NHS Tutor Time Log
From the tips of their toes to the tops of their heads, high school volleyball players were decked out in pink to raise awareness for breast cancer research during their fourth annual "Dig Pink" event. Their efforts raised just over $1,000 through the sale of T-shirts, baked goods and other small items.
The fundraiser was not only a financial success, but also helped the team members bond with each other. Varsity Captain Taylor Herlich said preparing for the event created bonds that will last beyond the volleyball season. "We spent hours together tie-dying socks and baking, and we really got to know each other as friends," the high school senior said.
Varsity Coach Bobbee Brancaccio and Junior Varsity Coach Janet Ratner supported both teams as they worked together to prepare for the event. "The girls really did it themselves," Brancaccio said. "They are very dedicated to the cause, and we are so proud of them."
In addition to a bake sale, which included scrumptious goodies decorated in pink, the teams each played a non-league game against Glen Cove. They have been playing each other in the Dig Pink event since Locust Valley started it five years ago.
MSG Varsity and Fios1 covered the event.
Click here to view the MSG Varsity video.
Click here to view the FIOS1 video
High school sophomore Alyssa Arena has embraced diversity through her artwork, which has been chosen for a selective art exhibit this month.
The Suffolk Center on the Holocaust, Diversity and Human Understanding selected Alyssa's piece as one of only 27 works to be displayed in the exhibit "Embracing Our Differences."
The organization's executive director, Steven Schrier, said the exhibit is "a meaningful effort to build a community that values peaceful coexistence and cultural understanding."
The exhibit will be open from Oct. 16-29 at Suffolk Community College in Brentwood. A reception for the artists will take place Oct. 20 at 4 p.m.
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Sydney / 1 Bligh Street / Ingenhoven Architects and Architectus
OMA's Milstein Hall reveals and relishes in the problem of creating architecture about architecture.
Campus growth has consequences for the wider community. The trick is making sure they're the good kind.
Today's cultural institutions look to reuse and adapt rather than transform their environments.
A new generation of architects is embracing humanitarianism.
How prepared are various global hot spots for impending natural disasters?
Taichung, Taiwan/Stan Allen Architect
Architects are assuming a variety of roles in plans to remove obsolete infrastructure.
The Guggenheim curator is transforming the traditional exhibition into a laboratory for urban research.
Detroit AIA's Urban Priorities Committee hopes to revitalize its city despite Motown's terminal prognosis.
ARCHITECT offers architecture news, market intelligence, business and technology
solutions, continuing education, building products, and other resources for practicing
Copyright ©
2014 Hanley Wood Media, Inc. All rights reserved.


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Brandit Black Pure Vintage Men's Trousers
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The 90s called. they want their Laptop
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The 1990s, pronounced "nineteen-nineties" or abbreviated as "nineties", was a decade that began on January 1, 1990, and ended on December 31, 1999.
Culturally, the 1990s was characterized by the rise of multiculturalism and alternative media. Movements such as grunge, the rave scene and hip hop spread around the world to young people during the decade, aided by then-new technology such as cable television and the Internet.
A combination of factors, including the continued mass mobilization of capital markets through neoliberalism, the thawing of the decades-long Cold War, the beginning of the widespread proliferation of new media such as the Internet from the middle of the decade onwards, increasing skepticism towards government, and the dissolution of the Soviet Union led to a realignment and reconsolidation of economic and political power across the world and within countries. Many countries such as Canada [1] and Sweden privatized much of their economy, moving power away from governments, and more towards private corporations. The dot com bubble of 1996-2000 brought wealth to some entrepreneurs before its crash in 2000-2001.
New ethnic conflicts emerged in Africa, the Balkans and the Caucasus, the former two which led to the Rwandan genocide and Bosnian genocide, respectively. Signs of any resolution of tensions between Israel and the Arab world remained elusive despite the progress of the Oslo Accords, though the Irish Troubles came to a standstill in 1998 with the Good Friday Agreement after 30 years of violence.[2]
The most prominent armed conflicts of the decade include:
International wars
The Congo wars break out in the 1990s:
The First Congo War takes place in Zaire from 1996 to 1997, resulting in Zairian dictator Mobutu Sese Seko being overthrown from power on 16 May 1997, ending 32 years of his rule. Zaire is renamed the Democratic Republic of the Congo.
The Second Congo War starts in 1998 in central Africa and includes 50 different cultures and 7 different nations. It continued until 2003.
The Gulf War.
The Gulf War – Iraq was left in severe debt after the 1980s war with Iran. President Saddam Hussein accused Kuwait of flooding the market with oil and driving down prices. As a result, on 2 August 1990, Iraqi forces invaded and conquered Kuwait.
of RAM.
Check out this bad boy hard drive
Buildin AND a modem that transmits
spreadsheet capabilities at over 28, 000 bps
Games, and stuff
Check out this bad boy hard drive
Buildin AND a modem that transmits
spreadsheet capabilities at over 28, 000 bps
Games, and stuff
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What do you think? Give us your opinion. Anonymous comments allowed.
#6 - nigalthornberry (01/30/2014) [+] (18 replies)
I like laptops because they're easier for me to maintain
Hide Hide All +Fav (4) Edit Image Reply +136#19 - mikepetru (01/31/2014) [+] (17 replies)
Hide Hide All +Fav (7) Edit Image Reply +239#21 to #19 - demandsgayversion (01/31/2014) [-]
#7 - soulkiller (01/30/2014) [-]
#9 - Womens Study Major (01/30/2014) [-]
#210 - thedarkestrogue (01/31/2014) [-]
This is just going to get funnier the more our technology advances......
#10 - zomaru ONLINE (01/30/2014) [+] (4 replies)
So that's what those guys are using play LoL. That would explain why I have to wait almost 10 min for them to load up, only to drop not 5 min into the match.
#5 - whiplasher (01/30/2014) [+] (1 reply)
Probably Fallout.
...since the actor is a fan of the series, and voice acted Benny in Fallout - New Vegas.
...since the actor is a fan of the series, and voice acted Benny in Fallout - New Vegas.
#4 - optimussum (01/30/2014) [+] (1 reply)
#31 - vortexrain ONLINE (01/31/2014) [+] (22 replies)
What's the difference between RAM, ROM, and hard drive space?
#196 - jokexplain (01/31/2014) [+] (3 replies)
#124 - banmyaccount (01/31/2014) [+] (6 replies)
#257 - notstyg (01/31/2014) [-]12mb ram, oh boy time to crank up minesweeper to ultra on this bad boy
#171 - thatkiddonovan (01/31/2014) [+] (1 reply)
#254 - tmdarby (01/31/2014) [+] (9 replies)
#235 - dontknowmeatall (01/31/2014) [+] (1 reply)
I have headphones more sophisticated than that.
#225 - Womens Study Major (01/31/2014) [+] (2 replies)
#239 - onomatopenis (01/31/2014) [-]
**onomatopenis rolled a random image posted in comment #202 at Its feels day today ** Then you find this in his internet history.
#195 - pwnfrnzy (01/31/2014) [+] (1 reply)
************* MS DOS on that thing and a glorious 15inch color CRT monitor in 320x200 resolution!
************* MS DOS on that thing and a glorious 15inch color CRT monitor in 320x200 resolution!
Leave a comment


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Intel® Xeon® Processor 5200 Series: Specification UpdateThe document updates specifications in the Intel® Xeon® Processor 5200 Series Datasheet. It is a compilation of device and documentation errata, specification clarifications, and changes.The document includes a summary of changes. It lists 76 errata descriptions and whether a hardware fix has been made.Read the full Intel® Xeon® Processor 5200 Series Specification Update.
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Outlines an energy-efficient platform that increases service options for end users.
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Animation: Intelligent system prospects for digital signage, retail, and security. (v.1, Jan. 2013)
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This week the American Public Transportation Association released a report showing that nationwide, transit ridership is the highest it has been in 57 years. According to 2013 ridership data, a record 10.7 billion transit trips were taken last year, making 2013 the 8th year in a row with more than 10 billion trips.
The report is great proof that more and more people want to take transit.
Ridership trends show that the recovering economy has helped increase those numbers, as more people go back to work and choose transit as a cost effective way to get around.
The increase in transit riders has also outpaced other factors, such as changes in the cost of gas, increases in vehicle miles traveled and population growth.
But a closer look at the report shows that Chicago region isn't sharing in the celebration. According to APTA, the Chicago region actually saw a small decline in transit ridership in 2013.
And while Chicago's numbers have increased gradually over the past several years, they are certainly not the highest Chicago has seen in the last 57 years.
Why isn't Chicago holding pace with transit growth around the country? The report mentions that some of the largest gains have been in smaller cities that have built or expanded transit options in the last few years.
But even large cities such as New York and Los Angeles outpaced Chicago. This seems to show that the cities that have invested in transit and focused on increasing service have reaped the rewards.
Chicago continues to struggle to pay for its existing service and commuters have watched as fares increased but service stagnated over the last several years.
The picture is not all bad for Chicago, as the region has seen some increase in transit ridership in recent years. In fact, 2013's minor decline aside, local ridership is near the highest it's been in roughly 20 years.
But where other cities are seeing their recent increases as new growth, for Chicago, the 20 years of gradual increase has only barely gotten us back to the ridership levels of the 1980s, and still comes nowhere close to the ridership if we try to look back as far as 1957.
It's clear Chicago needs to do more to invest in transit. Cities around the country have shown that building and expanding transit service has led to large increases in ridership, and if we did the same, Chicago would be no exception.
Kudos to Winfield for becoming the latest suburb to adopt a bike plan. The newly adopted plan will guide Winfield in creating a connected bike network that will help residents and visitors access all the great places in the village.
An inspiring feature of this plan is its bold vision, which asserts "Winfield will be the most bike friendly community in the Chicago region." Go Winfield!
To achieve its vision, the west suburban village will add bike lanes to streets, create side paths and complete its sidewalk network.
Another great element of the plan is that it links cyclists to nearby communities, trails and the DuPage River.
The village's bike network will be divided into two categories: Neighborhood Routes that connect one neighborhood in Winfield to another and Regional Routes that connect the village to surrounding communities.
Nearly 5 years ago, Winfield residents came together to first talk about bicycling in their community. They developed a map of commonly used bike routes and streets that they wished would be more bike friendly.
In early 2013 Active Trans began working with the community group to help shape their map into a more complete bicycle plan.
The plan adopted by the village includes guidance on how to create a connected network of bike routes, ideas for how to modify their municipal policies to better support bicycling and ways to educate and encourage residents about bicycling.
Is your community ready for a bike plan? Active Trans can help. Please contact Amanda Woodall, director of policy and planning, at email@example.com for more information.
Top photo is a community bike ride in Winfield and bottom photo depicts one of the community meetings Active Trans held while helping develop a bike plan for the community.
Congratulatoins to Evanston for joining the growing list of Chicagoland communities that have adopted Complete Streets resolutions.
One of the exciting features of this resolution is that it takes a "complete and green network approach," which means the Evanston Department of Public Works will consider both the environmental sustainability and the ease of public access in all future transportation construction projects.
Also, a great feature of the policy is that it covers any project within the city right-of-way, in a park or on an off-street trail, not just the roadway.
Residents on the city's environment board drafted the proposed the resolution. City staff spent time with the board and helped guide the resolution through from start to finish before the city council voted on it.
Active Trans provided support to the city during the process by sharing examples of other communities' policies.
Is your community ripe for a Complete Streets policy? Active trans can help. Please contact Amanda Woodall email@example.com for more information.
Look here to find out if your community has a Complete Streets policy. To learn more, check out Active Trans' set of Complete Streets fact sheets (in the right column).
For more information about Evanston's policy, contact city's Sustainable Programs Coordinator Catherine Hurley, firstname.lastname@example.com, or the city's Director of Public Works Suzette Robinson, firstname.lastname@example.com.
The 2014 MB Financial Bank Bike the Drive is just three months away! In addition to being a day of stupendous fun, this event is our biggest fundraiser of the year, and we need enthusiastic volunteers to make it a success.
Want to make a major contribution to our mission of improving biking, walking and transit? Then sign up to volunteer for Bike the Drive on Sunday, May 25th!
For this event, we need helping hands before, during and after the event — including packet pick-up, providing snacks and water at rest stops, directing riders along the course and helping to break down the event.
When you register, you can select whichever role is right for you.
The benefits of volunteering:
We rely on the continued support of our volunteers to produce an event of this scale. Join us at the MB Financial Bank Bike the Drive!
For more details visit www.bikethedrive.org/volunteer or contact Dave Jones, Active Trans Volunteer Coordinator, at firstname.lastname@example.com or 312.427.3325 Ext. 234.
Here at Active Trans, we're keeping the pressure on Metra. After hearing your stories about waiting for late trains in frigid temperatures and other problems caused by poor communication and mechanical mishaps, we're pushing them to put riders first this year.
We sent a letter to new CEO Don Orseno and new Board Chairman Martin Oberman outlining some priorities for 2014.
Add your voice to ours; send this letter to Metra's new leadership.
Here's what putting riders first means to us:
• Trains that arrive on time everyday-even weekends
• Clear and accurate communication about service online and at stations
• Technological upgrades including Wi-Fi, Ventra, and real-time updates
• More frequent service and expanded train lines, because one train every 2 hours isn't enough
• Complete stations that are easy to get to by biking, walking, transit or car.
Some of these are big plans, and Metra might not be able to tackle them alone so we're not letting our elected officials off the hook either. They need to invest in Metra so we can see the change we need.
Help us keep the pressure on! Tell Metra and our elected officials we're ready for better service.
It's been a cold and snowy winter in Chicagoland. As a result, most regular cyclists put their bicycles away for the season long ago.
Still, many people continue to ride despite the cold and snow. These are the people who can't resist the greater mobility and affordability that cycling offers. These are the people that know, once you practice a few times, winter biking becomes second nature.
Here are some tips that will get you cycling safely and comfortably this winter.
The first thing most people wonder about when considering winter cycling is what to wear. Keep in mind that the cost of these items is not important, just their functionality.
Don't worry about getting gear specifically for bike riding; if your apparel comes from a thrift store or big box store and it works, then you're in great shape.
Also remember that cotton is never a good idea. The fabric absorbs water and keeps it close to your body, which is exactly what you don't want in cold temperatures.
Now, on to what you do want.
A basic three layer approach provides the flexibility and comfort you need. For the base layer, choose a thin fabric that wicks away sweat and moisture, such as wool or polyester.
Following that, wear a loose, warming mid-layer like a sweater or fleece with regular pants for your legs. The outer layer should be windproof and water resistant, but not heavy. Shells with zippers and vents can be helpful since you can adjust them as you get warmer and colder.
For your head, consider thin coverings that can fit under your helmet, as well as something to keep your face and ears protected. Balaclavas will cover everything, though a combination of scarves, earmuffs and hats may give you more flexibility.
Extremities can be difficult to keep warm, but with a little practice you shouldn't have much trouble. Big weatherproof boots that allow you to wear thick socks (again, not cotton) and still move your toes are great. Mittens with glove liners are a popular choice, as are lobster gloves.
Something you can't experiment with — since they're required by law — are lights. You need a headlight and taillight, and you may also want a reflective vest for your body and reflective tape for your bike.
The bottom line with clothing is that when you first step outside, you want to feel a little cool since you'll warm up as you ride. If you feel comfortable, you're likely overdressed and will soon start to perspire. Sweating in winter weather can get dangerously cold when you stop pedaling.
Remember that there's no shame in going slower, walking your bike when you need to and, overall, taking time to build up your comfort level. Developing confidence takes time.
Freshly fallen snow and freezing rain are particularly challenging conditions, and may provide a reason for new riders to stay inside or contemplate other forms of transportation.
You can also make things easier by considering your travel route carefully and having alternate possibilities in mind. Main drags will get cleared of snow first but also tend to be more crowded, while side streets may have more slush and snow but will be quieter.
When you encounter ice, hard packed snow and slick metal, stay loose, pump your brakes, keep your weight back and go slow. If you do find yourself on something slick, don't try to correct or brake, just stop pedaling and keep steady and you'll likely glide right over the icy patch.
To prevent the grime and salt from corroding your bike and interfering with moving parts, wipe down your bicycle every day and lubricate all moving parts — except brake pads. Some people clean their bike chain every couple of weeks during winter, but a full tune up at the beginning and end of the cold-weather season should be fine.
While wider tires can provide stability, regular tires will work fine in winter — the only exception being heavy snow of more than 3 inches. To cut down on the moisture and road gunk that lands on you and your bike, invest in a set of fenders.
In addition to the adventure and sense of accomplishment, biking all year will keep your momentum going, which means you don't have to get back in shape in the spring.
There's a convenience factor too. You can easily make a short bike trip in the time it would take to de-ice a car. And of course, don't forget the money you can save on gas, parking and auto repairs.
This post was written by Jordan Bray, a recent communications intern at Active Trans.
What do air conditioning, Scotch tape and some of Metra's most critical rail-switching equipment have in common?
They were all invented in the 1930s.
While the technologies behind air conditioning and adhesive tape have come a long way in the last 80 years, the same can't be said for Chicago's aging railroad infrastructure.
Metra is stuck in the past while commuters are stuck waiting for the next train to show up (eventually).
Take action to help bring Metra into the 21st century.
To put it lightly, Metra has had a rough start to 2014. Weather related issues, maintenance backlogs, cancellations and delays -- it seems like each workday has brought us a new adventure.
And all of these issues don't even mention the years-long saga of scandal, reform and relapse we've suffered through with Metra leadership.
While some troubles -- at least some weather related ones -- can't be avoided, we believe Metra riders deserve better. Help us tell Metra to get a move on in 2014!
Use our online form to send a message asking newly appointed Metra CEO, Don Orseno, to prioritize things that matter most to riders in 2014: trains that arrive on-time, clear communication about travel, 21st century technological advances and more frequent service.
Image, courtesy of Flickr user railsr4me used under Creative Commons license, depicts Metra's long outdated rail switching equipment.
|metra rail switch pic.jpg
To spur conversation about expanding the number of car-free public streets and plazas in Chicago, Active Trans just released a list of twenty streets and locations with strong potential.
Car-free streets and zones can make communities more attractive places to live and shop, generate more biking and walking and thus improve mobility and health, and reduce traffic crashes.
As explained in the story in the Chicago Tribune, the list is inspired partly by places like Navy Pier, Times Square in New York City and local car-free plazas in Chicago.
There are many types of "car-free" streets. This can include closing an entire street or portions of streets year-round, like the popular transformation of Times Square in New York City or the Pearl Street Pedestrian Mall in Boulder, Colorado.
But there are other options as well, including seasonal (e.g., spring through fall) or periodic (e.g., evening and weekends) closings and using a portion of the street, rather than the entire street, such as converting one lane of traffic into a bike lane and plaza.
Nearly a quarter of Chicago's land mass falls within a public right-of-way, but most of that space is dominated by cars. There's also an enormous amount of city space dedicated to private parking lots and parking garages.
We support the City of Chicago's efforts to add more car-free spaces, such as the Make Way for People initiative that converts parking spaces, alleys and dead zones into temporary or permanent public plazas, including the plaza in the State Street median downtown.
The city's People Plazas initiative aims to activate under-utilized city-owned parcels/plazas. And new protected bike lanes create a ribbon of car-free space for cycling.
Chicago has relatively few car-free public plazas and streets across its 234 square miles, and many are small enough to have limited benefits. This lack of car-free public places indicates a need to explore larger car-free spaces in addition to the smaller plazas the city is currently developing.
Some of Chicago's best car-free spaces include Kempf Plaza in Lincoln Square, Sunnyside Mall, Ogden Mall and Englewood Mall.
Car-free spaces are more common in downtown Chicago, where there is a pressing need for car-free space with so many people getting around on foot and bike. Cars, nonetheless, occupy most of the public right of way. Downtown examples include Daley Plaza, Federal Plaza and some other modestly-sized private plazas; the expanding River Walk system; and the wildly popular Navy Pier, Illinois' top tourist attraction.
Car-free streets and plazas won't work just anywhere, and they have to be carefully studied and designed. Good candidates may abut existing or potential retail and dining locations, entertainment venues and community centers, and transit hubs.
In residential areas, they should be accessible from local neighborhood streets so residents can leave their cars at home for an afternoon out with family in a safe, car-free location.
With the right designs, plazas on existing transit routes can still accommodate bus service — the best example of this is the narrow bus way and slow bus speeds in Denver's successful 16th Street Mall. This is a more sophisticated design than Chicago's infamously failed State Street bus mall where people had to dodge fast-moving buses across a wide street.
Active Trans selected 20 streets and locations that deserve serious consideration for conversion into car-free space. Some streets like 47th Street in Bronzeville and Milwaukee Avenue through Logan Square have already been the subject of formal study. Active Trans selected the streets with input from community leaders.
These aren't the only streets that deserve consideration, but they are among the best. Our hope is to jump-start conversations that lead to further study and the creation of car-free spaces. Let's give Chicagoans more car-free zones to walk, bike, shop, socialize or just relax.
Photo of Kempf Plaza in Lincoln Square courtesy of Hanncurt.
In the fall we asked people to send us their best haikus related to cycling, walking and public transportation. Haikus — a traditional form of Japanese poetry — follow a very basic three line format, the requirement being that the first line is five syllables, the second seven syllables and the last line five again.
We feel there is a simplicity and peacefulness to the form that complements active transportation. Though biking, walking or taking transit in urban areas can be hectic at times, those types of transportation offer a chance to enjoy being out in the world and allow time to think and reflect — activities that can be hard to come by in our increasingly fast paced world.
After carefully sifting through many dozens of submissions, we've selected the winner and some runners up to highlight.
DePaul biology professor Carolyn Martineau submitted the top entry with a poem based on watching the slow creation of the Elston bike lane during her commutes to work. "When I first saw that green paint I got butterflies in my stomach and a goofy grin on my face," Martineau said. "That's pretty much how that haiku was born."
Congratulations to Martineau, who received a free membership to Active Trans, a free registration for one of Active Trans' events and a $50 gift card to REI. Thanks to everyone who submitted so many great entries.
Here's Martineau's hiaku and those from the runners up.
As commute routes sprout
Emerald protected lanes
Our bikes dance with glee
—Carolyn Martineau
Runners up
Bike in silhouette
Red sun rising on water
Peaceful beginning
—Lisa Curcio
There to there and back
In the cycle of my life
In between matters
— By Rosa Gaia
Feeling the sun's warmth
Waving hello to neighbors
This is why I walk
—Andrea Lee
Pedestrian is
Anything but ordinary
You walk for your soul
—Erika Enk Reuter
Photo courtesy of Mark Roschen
So you've probably heard people from Portland, Oregon or New York City sharing details about all the great biking and walking advocacy efforts happening in their respective cities.
Sure, great things are taking shape in those places. But truth be told, a spotlight is often shining on them.
Now it's our turn. Let's show the nation that great strides in biking and walking advocacy are happening in Chicagoland.
Active Trans was proud to be nominated recently as one of the ten best biking and walking advocacy organizations in the nation for the Bicycling Peoples' Choice Advocacy Award.
The annual advocacy award, held by the Alliance for Biking and Walking and Bicycling magazine, recognizes excellence in the bicycle and pedestrian movement. Think of them as the Oscars of biking and walking advocacy.
The award nomination singles out the advocacy and organizing work Active Trans performed in order to make the Dearborn bike lane a reality. Indeed, the bike lane was recently named the best protected bike lane in the nation.
Thanks to the great work carried out by Active Trans and its legion of dedicated supporters — including people like you — Chicagoland has built a solid reputation as one of the best places in the nation for biking and walking.
Brief descriptions are offered for each of the ten organizations' advocacy work. Please go ahead and read about the exciting work each these groups around the nation are carrying out.
Then show your love for Active Trans in the online poll. Voting ends Thursday, Feb. 6.
The awards ceremony will be held Monday, March 3 in Washington, DC at the National Bike Summit.
Copyright © 2014 Active Transportation Alliance | All Rights Reserved | Privacy policy


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The R&D credit: There are better stimuli
The state offers manufacturers a research and development tax credit of up to $50,000 per business. Funds for the credit are capped at $1 million a year, and the credit expires in 2015. Making the credit permanent and raising the cap to $2 million have such broad bipartisan support that a bill to do both, the very first bill filed in the state Senate this year, has 21 Senate cosponsors. There are only 24 senators.
Gov. Maggie Hassan has been visiting manufacturers in the state to promote SB 1. "The doubling of the research-and-development tax credit, and its permanent extension, will send a strong signal to existing New Hampshire businesses and prospective businesses that the State of New Hampshire will continue to work with them to encourage innovation and invest in our economic future," she said in a statement earlier this month.
But as far as tax policy goes, making an extra $1 million available in $50,000 chunks to businesses that employ about 10 percent of private sector workers is hardly a robust recovery plan. According to state data, there were 631,100 private-sector employees in New Hampshire as of December. Only 66,200 worked in manufacturing.
Legislators could do far more good for the economy if they lowered the business profits tax for everyone. Another change with widespread positive effect would be to let businesses "carry forward" their operating losses for 20 years and "carry back" those losses for three. Most states allow businesses to deduct net operating losses for up to 20 years and even do so for a few years' worth of previous tax returns. New Hampshire allows losses to be carried forward for only 10 years and allows no carry back. The state also caps the carry-forward deduction at $1 million, whereas most states have no cap.
These changes would provide a much more widespread economic stiumulus than expanding the R&D tax credit. Gov. Hassan should push for them.
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OROVILLE — An Oroville man accused of hitting a sheriff's deputy over the head with a bottle Thanksgiving morning pleaded not guilty Tuesday in Butte County Superior Court.
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What Do You Eat When You Go To a Restaurant?
Do you order something that you wouldn't cook at home or do you order something that you are comfortable with and cook at home a lot?
When going out, even for a low key dinner, I always look for an app or entrée that I would not be prepping a home.
Tell us what you like to order and eat out.
I order something that I wouldn't make at home. I usually try something that I haven't eaten before in an effort to broaden my horizons.
If I see a menu item that looks appetizing, and it's something I don't cook at home, I will likely order it. Thing is, rarely do I see a menu item that I don't also cook at home. Consequently, I usually wind up ordering whatever I'm in the mood for at the moment.
It depends, but I will say that I rarely order pasta in a restaurant. It's just so cheap and easy to prepare at home that I can't bring myself to pay big bucks for it.
re: swoll50
Me neither...we make enough chicken at home we may start clucking any day. No way I'm ordering for a nice dinner out...
To answer the original question - it's almost always something I don't get the time to make at home, like risotto.
re: ItalGreyHound
Rarely do I see risotto on restaurant menus. A shame, too, because I really like the stuff when I make my own.
re: ItalGreyHound
that is something I avoid when I'm out. ime it is rarely better than what I make at home.
re: swoll50
Except fried chicken - I never make fried chicken at home. When we go out, I'll typically order a) something I never make at home - fried chicken and a lot of seafood come to mind or b) something I've never tried before - carpaccio comes to mind for that one.
Depending on the meal, ie; are we on a road trip and we just need fuel, am I out with clients and don't really need to eat but need to 'fulfill' the meal with clients may be a determining factor. I accidentally ordered linguine before I was to give a presentation. Bad, bad idea. I didn't find out about the presentation until after I ordered. I was so nervous I could barely get the slippery noodles into my mouth and was afraid they'd end up in my lap.
re: JerryMe
re: Perilagu Khan
Ha Ha! Yes, thank you Perilagu - That definitely would have been awkward! It was definitely a WTF moment!
re: JerryMe
re: swoll50
Come to think of it, neither do I. I may occasionally order hot wings or pick up fried chicken from Popeye's, but that's about it.
I tend to order things that are too much hassle to make at home, or things that *I* want but don't make at home for other reasons. For example, I like to have a good steak every now and then, but Mrs ricepad isn't so big on steak, so instead of making different entrees for dinner at home, I'll satisfy my hankering for slab o' beef when we go out. Similarly, I can make truly great tempura (I'm so freakin' modest it kills me), but I usually don't want to deal with the prep and mess, unless one of the kids requests it as a special occasion meal.
OTOH, There's also the 'comfort food' stuff, that, irrespective of hassle, nobody makes as good as Mom. Beef stew? Sukiyaki? Lo han jai? I'd never order those out.
re: ricepad
Good point. I love cream soups but the Khantessa cannot abide. Thus, I'm sure to order them in restaurants whenever I see 'em.
re: ricepad
How do you do your great tempura? Tried it the other week and it was spongy! The oil stayed constant with my thermometer so I assume the batter was to blame. Any tips? Or a new batter recipe?
re: melpy
High protein flours will give you a denser texture batter; I try to mitigate that by using a combination of rice flour and AP flour 1:1 along with cornstarch and soda water. We have a SodaStream so we can make an extra fizzy batch for tempura batter, but you can also use a leavener like baking powder to lighten your batter.
re: melpy
(Since I don't measure anything, this may not be of much use to you.)
Start with about 2 cups of AP flour and add a tablespoon or so of baking powder. Add ice cold water to make a really thin batter. Whisk about half as long as you think you should - the batter will be lumpy. Heat about 3/4" of oil in a heavy pan (I use a 12" CI pan). When the oil is hot enough, dip your food items (veggies, fish, shrimp, etc) in the bowl of batter, then carefully place in the oil. When the first side is done, flip the pieces over and fry the other side. Drain on a rack, and serve.
To get the crispy, lacy wisps of batter, scoop up a bit of batter on your chopsticks from the bowl of batter drizzle it onto whatever is in the oil. It'll sort of 'flower' in the oil. Of course, a lot of it won't stick to the food, so you'll have to skim the crunchy bits from the oil pretty constantly.
I usually eat in ethnic restaurants and order things I'm unlikely to make at home. In upscale, fine-dining type places, if it contains figs, saffron or foie gras, one of us will order it.
re: Isolda
Ah, menu buzzwords. One of my SIL's is foie gras. Mine are hazelnuts and rabbit.
I like junk food because I don't keep any in the house or cook junky stuff ;) Especially bar food!!!! But I just can't do it much anymore or it makes me feel gross for days.
But mostly, I tend to order things I either don't normally make at home or that sound interesting and new to me. I love going to a gastro pub style restaurants, trying interesting dishes and getting new ideas. I ask if I can take their menu home (it tends to be paper) and they always let me. I have a bit of a collection now. Creative stuff in there!
re: sedimental
I'm having the same experience with bar food. what a shame :( Last night we went out, and dh, who is much bigger than me, ordered a ton of meat appetizers. Of course it was very good and I ate too much (Doowee, little vietnamese takeout place in MA). What do you know I felt completely wiped out all day today. Still feel gross. Last weekend a hamburger and 1/2 a drink did me in (I'm pretty sure it was the hamburger, not the drink)
What do you order in gastro pubs if you can't take junky food?
re: fara
Well, the bar food that gets me are sweet potato fries, breaded and sauced chicken wings with dips, deli meat style sandwiches, or sloppy hamburgers, potato skins, nachos, quesadillas...uh....you know....absolute crap. Tasty poison. I tend to load up on carbs and trans fats...Yum! :O
The gastro pub dishes I order are charcuterie, duck confit sliders, inventive salads, goat cheese stuffed squash blossoms, different fusion type short ribs, etc. not actual crap food, but pub food with some semblance of nutrition and balance.
It is harder to over eat at a gastro pub as well because it is more expensive per dish and the portions are reasonable and not so over the top like a typical happy hour in a standard local bar.
I drink the same amount at both type of places....so at least I know I am safe with wine :)
re: sedimental
Agree that the gastropub food is not at all akin to pub food.
Examples: chorizo and chicken flatbread with sofrito, lobster grilled cheese, crab cake over corn salad, frisée salad with duck confit and a poached egg
re: EWSflash
Oh, I've made that! I went through a phase of wondering if raw cabbage did me no favors but wanted slaw with my pulled pork. Love jicama!
re: pine time
One double order of pappardelle with wild boar ragu coming right up for Mr. Pine Time!
re: Perilagu Khan
Count me in!
re: Perilagu Khan
One double order of pasta carbonara coming right up for Mr. Pine Time! (If he's squeamish about the pappardelle).
re: Cheese Boy
I'll gladly eat his serving.
Whatever I want at exactly that moment--as if I don't even remember what I usually have, have cooked, or ever tasted. I just look at the menu and whatever jumps out at me, I order it.
re: sueatmo
I will often order something that the restaurant is known for, or someone highly recommended even if its not my first inclination
I eat whatever I feel like. I am generally good at making myself whatever I want at that moment (provided I have the ingredients) and if I don't know how to make what I am craving, I consider that a challenge to be solved.
The one difference is, at restaurants, I may be more inclined to eat off my diet since I'm removed from the process of reading labels and counting carbs and calories in the kitchen.
Either something I would never make at home or a salad with some kind of meat on it and dressing on the side.
I'm pretty unadventurous and usually stick with something I'm fairly certain will be good. Also, once I find a dish at a restaurant that I like it's hard for me to push myself to order something else. With that being said, I usually order something I don't cook or don't want to bother to cook though admittedly we eat out very rarely so in most instances it's heavy fried, fat-laden, sugar-laden food that I rarely eat. When in doubt, I order a steak or a chicken dish.
re: fldhkybnva
I agree with you on the "one good dish" phenomenon. Once I find something that I really love, I tend to stick with it. Same goes for movies and novels, BTW. And women. ;)
re: fldhkybnva
I really had to work on the one dish thing but I finally broke through after tasting many samples, over the years, from DH's entree's. it's not easy being anal!
What I order at a restaurant does not depend at all on whether I can, or am able, make the same dish at home.
My menu choices depend primarily on two things: (1) what I feel like eating at that moment and (2) the type of restaurant I am at (e.g., not going to order salmon at a steakhouse)
re: ipsedixit
actually at a cheaper steakhouse, salmon is a good bet. for instance attended a work event at Longhorn steakhouse and was not going to eat a large piece of cow from there, especially not in the middle of the day. The salmon was quite better than I was expecting and came with mixed vegetables.
Interesting question. It depends what kind of restaurant we are going to. If we're going to...let's say, a Jeff Ruby steak house..I'm definitely going for the kill with a beautiful blood rare steak. Other than that, if I see Monkfish on ANY menu, I order it--only because it's not easy to come by at my local fish market. Same with kidneys (even though I make them at home) and steak tartare.
I would like to add, though, that we don't go out to eat often because we reserve our restaurant visits for special occasions.
These days when my family goes out to eat we go for some sort of ethnic food. We would need to completely restock our pantry in order to cook these things at home.
I find that if I go out nd order something that could reasonably be made at home I am usually disappointed.
We most often go with dishes that we do NOT prepare at home, though not 100% That might be why neither of us is big on "steakhouses," as I can usually do better with my butcher and my grill.
I want to go on a "culinary adventure," so what we order is all over the board.
Same for my wine choices - I seldom go with what I have in my cellar, unless I have to have the "safety net" of a solid choice for guests.
re: Bill Hunt
"That might be why neither of us is big on "steakhouses," as I can usually do better with my butcher and my grill."
re: Bill Hunt
2nd ordering steak, that's one thing I can do well. Love a extra thick porterhouse done Tuscan Style.
re: Perilagu Khan
Wow, been to Bob's several times back when I was travelling, really good and those skillet potatoes. Do they still have the jar of pickled peppers on the table?
a) stuff i can't cook at home because i lack the ingredients or skill
b) stuff that takes way too much energy and refrigerator space to prepare properly
c) stuff that would cost me way more to make at home than it would to eat it in a restaurant (mostly because some of the ingredients can only be bought in large quantities (i.e. tamarind paste) and i know that after cooking the dish a few times i'd end up throwing out tremendous amounts of unused food. (there's a limit to how much Pad Thai i really want to eat)
Anything but steak, pork chops, shrimp or lobster. Those are cheaper, less messy (shellfish) and better tasting at home. Everything else is fair game, including meatloaf. I love to try a new meatloaf. It's interesting what flavors chefs choose to emphasize; is it oniony, garlicky, tomato-ish? All beef? Or a mix? Green peppers? Oatmeal? Hold its shape or crumbly?
re: Jerseygirl111
So picky about my meatloaf. I would be very unlikely to order it. Don't think I ever have!
re: Perilagu Khan
I think in a casual/comfort food setting it (meatloaf) tells a lot about the chef.
re: Jerseygirl111
"Anything but steak, pork chops, shrimp or lobster."
re: mimolette
OK, I was kidding. I try to order what the restaurant is supposedly good at. I had a friend who would always order the lobster if it is on the menu, or whatever is most expensive.
re: mimolette
Don't you just hate that with friends who order the most expensive regardless of what they really want to eat.
It used to be Italian food, but coming from the UK I have been to so many bad restaurants, I'd rather just cook it at home. I make a mean risotto and my bf makes a delicious lasagne :) Pizza for me is always best made at home - homemade base of course, with cranberry sauce, topped with brie and chicken breast - just divine :)
I have been eating out every day (for 6 months), as I am currently travelling around SE Asia (see http://asiasoutheast.com) and try whatever is available (but NOT rat or dog!) Pretty much anything else is a go-er - yesterday was smoked Catfish and lab moo (but with beef). Today I think we are going for fish.
Back to your question - people really do both - sometimes you feel adventurous and other time you want something familiar and comforting. I can cook a steak, but back home in Lanzarote, there is nothing better than sitting on the sea front and ordering a solomillo or mignon steak, relaxing with a glass of wine and letting someone else do the hard work - and the Canarian chef's really do know their steak (just don't ask for 'well done')
What the restaurant is known for...for instance
don`t order pasta at Red Lobster, or seafood at Olive garden. There are exceptions. Also I order something I would usually not get at home.
I'm more likely to order deep-fried foods out, because I don't like using that much oil or contending with the smells at home.
Indian foods, because it's so demanding to make a variety of foods in that cuisine at home (and I do cook Indian seriously, so I know the time and work).
I also seldom make sushi/sashimi at home. It's not exactly hard, but it requires an ingredient set that is quite specific, so if you're not doing it every day or frequently, it's just easier to eat it away from home.
re: Bada Bing
yah, dishes with a lot of spices are one I gravitate to when I go out.
re: Perilagu Khan
My favorite way to use a wide variety of spices is to bake say a modified ginger snap.
In NY, I'm most likely to eat sushi or pupusas out. Which is to say, I'll eat most anything, but that's what has been on the menu these days. Actually, I'd like to find a place that sells nuegado, but have no idea where a decent Salvadoran bakery would be. Easier if I was in the DC area though...
When I'm traveling, I'm always eating out. Though, I do make an effort to find (regional) cuisines that are nearly impossible to get in NY/wherever I'm living at the time. In Indonesia, this translates to the majority of dishes available, save for random fried rice/fried chicken/peanut sauce'd ones. Moreover, the ingredients are more likely to be fresh, and the sambals/spices potent.
Then, we have China. I detest the stuff hatched in the US, but China generally is much more welcoming to my palate. If the whole country had Hunanese restaurants and Xinjiang yoghurt, with nighttime bbq stalls, great. Since it doesn't roll that way, I just go for the nearest place with eggplant, green peppers/chilies and/or 刀削麵. Dumplings with foaming garlic vinegar are a back-up plan.
Japan, well it would take too long to write here. But they've got something good going on there...
Depends where I'm at. But, for the most part, I order something I don't make at home often. That might be fish (if it's a place where I trust will have good fish), or mac and cheese, or even french fries. If it's an ethnic place, I try to order something really spicy, because I like spicy, but my SO does not so I often don't cook really spicy food at home. I try not to order something like chicken when I'm out, although if it's an ethnic place I will.
If it's a bar type place, I like to order burgers. I can make a pretty darn good burger at home, but often they're a bit better at a restaurant/bar. At "our" bar that we go to a few times a month, I have a small rotation of things I like to order though. They did just update their menu though so I'll probably try some of the new items.
I also often use a restaurant meal to try something new that I've never had before, since chances are it will be cooked better than a first attempt at home. That way I can decide if I really like something, instead of mangling it at home and thinking I don't like it because I didn't cook it right. If I do like it, I'll then attempt it at home. Most recently this was lamb. I had lamb two ways for my birthday dinner, decided I liked it, so now I'm comfortable making it at home too.
re: juliejulez
yah, there's something about a burger on the flat top at a restaurant, it's just better than I can do, sans grilling.
Usually whatever strikes me in the moment. But if it's a casual pub type place, I'll almost always go for deep fried because I can't stand doing it in my home.
I also really like to get a cheese plate when it's available, because I'm just simply not going to buy all those cheeses to keep at home at any one time.
Anything that sounds delicious but is too much faff to make at home, or needs a long list of ingredients, or some bit of equipment I don't have.
I sometimes order puddings, especially, in the hope that I can recreate them at home, I have had some success with this.
And if I'm eating out while on holiday or travelling, I prefer to eat a cuisine or style of cooking I can't get at home,
re: James Cristinian
The biggest problem is trying to reverse engineer the meatpaste.
re: ricepad
I won't even try, but that stupid meat paste makes the taco, the way it turns the crispy interior into a quasi-soft goodness.
I don't really think about it that way. I order whatever strikes my fancy at the moment.
I don't tend to order desserts at restaurants, though, because I find they are always disappointments. Somehow the things I make at home are more exactly what I like for dessert.
I eat whatever I find most appealing on the menu.
Sometimes (OK, often) that's going to be a dish that is well beyond my own cooking ability. Other times, it's going to be something commonplace and easy. All depends on the day and the menu.
My first inclination is to order a signature dish. Oysters Rockefeller at Antoine's, pressed duck at Tour d' Argent, rock shrimp at Dixie Crossroads.
Next is a regional specialty or something I do not normally make at home. Orange Cairolina que, Texas brisket, Chicago deep dish, Bolognese, fried softshells.
And then there is the comfort food. Biscuits and gravy, schnitzel, spaghetti and red sauce, and especially fried anything.
I do not normally order something that I have in my rotation in the galley.
We don't eat out often, so when we do, a change of pace is nice.
I often order seafood. Restaurants tend to do a better job cooking seafood than I do at home.
I do look for dishes that are new to me. If I am eating out for lunch, I like to find soup or salad with interesting ingredients and combinations.
Unless I am dining at an ethnic restaurant where I already know what I want from the menu, I usually order the chef's "fresh catch" seafood special if one is offered.
Of course it depends on the restaurant. If I am in a fine dining situation, I always order a seafood dish, that's not something we do with a lot of frequency at home.
If I'm at a steak place, I'll order a a steak since we don't really cook them at home all that often. When ordering steaks, I always get the french fries since we never make them at home.
(This is a different topic, one I have seen on numerous Chowhound threads, but I dislike going out to eat for breakfast because I have almost never ordered anything I cannot make better myself at home.)
We basically go to a Sushi or Chinese restaurant. Sushi more often. Beautiful delicious food I'd never dream of trying at home.
Good sushi around here being on the BC coast.
I rarely order simplistic items that I can easily make at home. ie: spaghetti and meatballs. alio e olio, lasagna, roast chicken, steak, etc.
But I don't go out of my way to eat only the exotic/extreme items only. A salmon with interesting glaze, lamb made three ways, interesting raviolis can entice me.
Often it's the sides that seal the deal of my entree. I might order a steak or roast chicken if the sides are interesting.
re: foodieX2
I'm a sucker for stuffed pastas precisely because I have such difficulty turning out credible ones at home.
Oh, and in Chicago, when I go for Polish food (unless it's buffet, then all bets are off) I would never order pierogi. Not because I make them myself (I can and have but it's a long, arduous process!) but because it's very cheap and easy to get them already cooked at Polish delis and markets or frozen almost anywhere that sells frozen food.
I know I can get 12 delicious pierogi (after I doctor them up at home with way more bacon and onion than a restaurant would EVER provide!) for around $4, A plate of pierogi isn't expensive at a restaurant, but it's going to be double that, at least. And skimpy on the bacon!
I like to go for some kind of kotlet preparation as getting that kind of crispy, not-greasy, fry is hard for me at home without making a huge mess and using a bucket of oil.
re: GraydonCarter
The smell is killer, makes you want to eat even more.
re: treb
Fried liver and onion gravy is the best. Only squirrel makes better gravy than beef liver.


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