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Very Good Recipes of Chicken and Spicy
There are 187 Chicken and Spicy recipes on Very Good Recipes.
Do you like chicken and spicy recipes?
See all chicken recipes or all spicy recipes.
Click on the title of a recipe or the photo of a dish to read the full recipe on its author's blog.
Recipes by date | Most popular recipes
Kolhapuri chicken | Chicken drumsticks curry recipes | pressure cooker chicken gravy recipes | easy simple spicy chicken curry recipes for rotis n pulkas By mahaslovelyhome.com 11/26/14 18:12 KOLHAPURI CHICKEN MASALA USING PRESSURE COOKER WHAT YOU NEED Chicken boined-1 kg ginger garlic paste-1 tbsp red chili powder- 2 tsps or acc to taste salt turmeric powder-1/ tsp cilantro leaves finely chopped- few onion-1 big tomato-1 big TO ROAST AND GRIND... Add to my recipe book
Sweet n Spicy Cap'n Crunch Oven Fried Chicken By Restless Chipotle 11/19/14 14:30 Preparation: 2h - Cooking: 30 min Oven fried chicken allows you to have all of the flavor of fried chicken without all of the fat. A nice change for those of us who love fried chicken but not the calories that go with it! Cap'n Crunch was one of my favorite cereals when I was a kid, and... Add to my recipe book
Quinoa with mixed vegetables,squash ribbons & spicy baked chicken drumsticks Roast By welcome to my wonder kitchen 10/30/14 21:24 Well,after aVege and an eggy rendition,now it's time for something spicy,bakey and chicken-y. It's time for a masaaledaar/spiceful Quinoa makeover.King P is soo happy-whistle whistle wink wink ;p.So is this humble daasi . That means the menu and the Queendom... Add to my recipe book
Spicy schezwan chicken/ How to make schezuan chicken fry at home/ Step by step pictures/ schezwan chicken using schezwan sauce By mahaslovelyhome.com 10/30/14 16:36 Long time back,posted home made schezwan sauce recipe in MLH..To use that planned few recipes and this chicken is in one of them...Indochinese cuisine is loaded with different kinds of sauces..It is little bit spicy and tangy too.When you balance the sauce... Add to my recipe book
Potato chicken curry/ Aloo chicken curry/Easy indian chicken recipes/ spicy south indian chicken gravy recipes/step by step pictures By mahaslovelyhome.com 10/29/14 16:30 This is a simple chicken curry which is combined with potato.After tasting this, I understood that the combination of potato and chicken is really awesome..Last two weeks back,i prepared this curry on sunday for lunch..Actually first I planned to cook some... Add to my recipe book
Quick and easy mixed veg chicken pulao/ Spicy chicken veg pulav with bone less chicken/ Indian Rice pulav recipes/ step by step pictures By mahaslovelyhome.com 10/26/14 20:00 I posted almost 10+ biriyani recipes til now and few pulav recipes too..Even though,DH don`t likes boneless chicken he prefers it for me in regular grocery shopping..Last time he bought around 2 kgs and instead of cooking regualr old recipes,planned new... Add to my recipe book
Chicken Satay with Spicy Peanut Sauce By Bobbi's Kozy Kitchen 10/23/14 06:00 Preparation: 4h - Cooking: 10 min I do love fall so much, the cooler weather, turning leaves, fire in the fireplace. But this week I have been missing our outdoor summertime fun. We were BBQing almost every night, sitting on the back deck, or around the fire pit, and enjoying animal watching... Add to my recipe book
Bang Bang Chicken . . . spicy chicken like they serve at The Cheesecake Factory By Cooking with Barry & Meta 10/21/14 18:24 My Chef's Table column in the fall 2014 issue of Sunflower Living Magazine featured Linda Payne of Salina, Ks. and her recipe for Bang Bang Chicken. To see Larry Harwood's fabulous photos, the magazine's layout + the full story, go to Explosive Home Cooking... Add to my recipe book
Spicy malvani chicken curry By Home food delights 10/13/14 07:31 Spicy malvani chicken curry Spicy malvani chicken curry Ingredients: Fresh chicken -500 Onions-3 medium. Ginger garlic paste-1 teaspoon. Turmeric-1/2 teaspoon. Salt-1/2 tablespoon. Coriander leaves-1/2 cup chopped. Oil for cooking-2 tablespoons. For malvani... Add to my recipe book
144.2…Spicy Sesame Noodles with Roasted Chicken By Melissa Likes To Eat 09/30/14 22:34 I have't cooked in awhile. My friend pointed that out to me in spin class this morning. She doesn't have to wait any longer. I cooked last night. And it was delicious and a huge hit with the husband who likes noodles and spicy food. Spicy Sesame Noodles... Add to my recipe book
Creamy Pasta in White Sauce with Spicy Chicken Sausages By merakitchen 09/23/14 17:02 I generally never buy sausages - just because, we have never really found a creative way to eat them. As a family, we do not like to eat sausage for breakfast or even as a sandwich in a hot-dog bun. We have tried those breakfast sausages and have liked... Add to my recipe book
Fried Spicy Chicken By Just Desire at the Kitchen 09/19/14 15:00 RESEP BAHASA INDONESIA, KLIK DI SINI Maximum Indonesian, they love spicy food. Without spicy, is like something less. Yesterday, I cooked Fried Spicy Chicken with simple ingredients. But for spicy so yummy. So hot. Ingredients : 1/2 broiler chicken., cleaned... Add to my recipe book
Fried Spicy Chicken By Just Desire at the Kitchen 09/19/14 15:00 RESEP BAHASA INDONESIA, KLIK DI SINI Maximum Indonesian, they love spicy food. Without spicy, is like something less. Yesterday, I cooked Fried Spicy Chicken with simple ingredients. But for spicy so yummy. So hot. Ingredients : 1/2 broiler chicken., cleaned... Add to my recipe book
Spicy Coconut Fried Chicken By Miss Mamo's World 09/15/14 01:01 Preparation: 10 min - Cooking: 30 min I love fried chicken but I'm always looking for new variations of it. We've been eating quite a lot of Moroccan inspired foods recently so I decided to do a Moroccan twist on my usual fried chicken recipe. I decided that instead of my usual buttermilk marinade,... Add to my recipe book
South Indian popular chicken recipes/spicy easy chicken curry & gravy recipes/collection of chicken recipes By mahaslovelyhome.com 09/14/14 00:24 MAHAS FOOD COLLECTION HERE IAM SHARING ALL CHICKEN RECIPES IN ONE POST..CHECK OUT AND TRY IT.. 1.Chicken heart curry 2.cilantro chicken 3.green chicken curry 4.chicken kofta gravy 5.palak chicken 6.spring onion chicken 7.bell pepper chicken fry 8.kadai... Add to my recipe book
Chicken Dry Curry Recipe / Spicy Chicken Dry Curry By Spicy Treats 09/08/14 17:29 Belated Onam Wishes to my friends and readers. This year i could not make any Onam Sadya recipes but definitely will share some Onam Special recipes in the future. Hope my mallu friends had a great Onam celebration with their family and friends. I am getting... Add to my recipe book
One Pot Spicy Chicken Sausage Rice {Gluten-Free, Dairy-Free} By Avocado Pesto 09/07/14 20:17 Preparation: 10 min - Cooking: 30 min This spicy chicken sausage rice recipe is a one pot meal packed full of zesty flavors, perfect for a weeknight dinner meal. Gluten-Free and Dairy-Free too. I just spent the last week in Florida having hands down the time of my life. I was there meeting... Add to my recipe book
Bell pepper Chicken curry/Spicy pressure cooker capsicum chicken curry for rotis/Easy indian chicken recipes for sunday lunch/step by step pictures By mahaslovelyhome.com 09/01/14 12:37 This is my very own recipe,which I cook in hurry times.bell pepper is the main ingredient in this chicken curry.. Spices and other ingredients are same asusual..You can add coconut milk or curd or cream from rich taste..Add mik while cooking but,cream should... Add to my recipe book
Nilgiri Chicken Korma/step by step pictures/Simple,spicy mint cilantro chicken gravy for rice n rotis/south indian popular chicken recipes By mahaslovelyhome.com 08/30/14 20:00 My 5 years old Mahadev is pure non vegetarian same like papai..last 2 weeks back he strongly asked for chicken curry..When I browsed web for famous south indian chicken recipes,a name called nilgiri chciekn kurma attracted my eyes..Without doing late,browsed... Add to my recipe book
Simple Spicy Meatballs Recipe with Egg | Desi Style Koftay Anday | chicken recipes By RecipesPassion 08/25/14 06:25 Hello everybody, hoping for your good health. Today i am coming up with the meatballs recipe or what we call it in Urdu/Hindi are "Koftas". Very popular meal around the world. It comes in different variation along with different spices used. Normally it... Add to my recipe book


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George Thorogood & The Destroyers w/Tom Hambridge & The Rattlesnakes B.B. King Blues Club Wednesday, August 8 Better than: Jack White. The last time I was at B.B. King Blues Club in Times Square (right next to the Sanrio store, across from Madame Tussaud's Wax Museum), I saw Napalm Death. From the ... More >>
First produced in 2002, early Hello Kitty alcoholic products--like these French wines dubbed "Mariage" and "Bouquet d'Amour"--had rather somber labels. The Hello Kitty empire had its origins in 1974, when designer Ikuko Shimizu invented the character to embellish a coin purse. Snapped up by ... More >>
Breakfast with over 30 years of cute

subset: commoncrawl


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November 27, 2014
The population of hogs and pigs in Iowa has reached the highest number ever.
The United States Department of Agriculture said in its quarterly report released Friday that the September 1st inventory of hogs and pigs in the state shows 21.2 million animals, up two percent from a year ago.
Iowa is by far the nation's leading hog producer with nearly a third of the nation's 68.4 million animals. A distant second is North Carolina with about 9.5 million hogs. Minnesota is third with 7.6 million followed by Illinois with 4.7 million and Nebraska with 3.1 million.
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Pineapple Angel Dessert >
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Pineapple Angel Dessert
Sprinkling slices of angel food cake with confectioners' sugar gives each bite a sweet and crunchy texture. Be sure to watch closely so the sugar doesn't burn.
4 Servings
Prep/Total Time: 20 min.
2 cans (8 ounces
) crushed pineapple, drained
2 tablespoons sugar
2 tablespoons heavy whipping cream
1/8 teaspoon ground cinnamon
Dash ground ginger
4 slices prepared angel food cake (1 inch thick)
Confectioners' sugar
Toasted coconut
In a small saucepan, combine the pineapple, sugar, cream, cinnamon
and ginger. Cook and stir over medium heat for 5 minutes.
Meanwhile, place the cake on a baking sheet and sprinkle with
confectioners' sugar. Broil 5-6 in. from the heat for 3-4 minutes or
until golden brown. Drizzle sauce over the cake; sprinkle with
coconut. Yield: 4 servings.
Nutritional Facts:
1 serving (1 each) equals 157 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 216 mg sodium, 32 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2014


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Many brands over the past 4 years have taken the euro route for their new urban
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Bike Shop Girl is me, Arleigh Jenkins. With over 12+ years of bicycle industry experience from running bike shops, seasoned bike mechanic & fitter, to avid bike commuter and racer; you can say I've done almost everything. I started Bike Shop Girl to reach more women and make their cycling experience better.
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Agar mai filmen banau to aap log dekhenge ......ki ansan karna padega ??????????
Tags: agar mai, aap log, karna padega
Asked by Baba Ramdev, 05 Jun '11 06:21 pm
Earn 10 points for answering
Answers (7)
Bilkul dekhenge........aur wo bhi swiss bank se loan le karAnswered by Google, 05 Jun '11 06:27 pm
Agar ticket ka, jaaney aaney ka kiraya, popcorn aur pepsi ka kharcha doge to poori mohalley ki bheed ko legar zaroor haazir hongey!!!!Answered by Vishwanath V, 05 Jun '11 08:45 pm
Kyon na dhekenge ji...waisi bhi hum bhi filmmaker hai na...!Answered by Dil Se, 05 Jun '11 07:35 pm
If you show in the end that all corrupt politicians are shot dead, then people will gather to see the movie. at least they can see on screen what they cant in real life...!!Answered by Abdul, 05 Jun '11 06:27 pm
Sardard ki golia fukat me bato tickit ke sathAnswered by ravindra ravindra.mogre, 05 Jun '11 06:25 pm
Baba aap filmen banao to sahi......phir dekhonge aap ... har jagah .house fullAnswered by Liyaquat Ali, 05 Jun '11 06:23 pm
Film me to ladkiyaan aasan karengi naAnswered by Jaikishan Bulchandani, 05 Jun '11 06:22 pm
to hum dekhenge
to hum dekhenge


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Wall Mount Chimney Range Hood with 600 CFM Internal Blower, 4-Speed Touch Controls, Heat Sensor, Built-in Timer, Halogen Lights and Non-Ducted Option: 36" Width
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Wall Mount Chimney Range Hood with 600 CFM Internal Blower, 4 Speed Push-Button Control, Delay Off Timer, Halogen Lamps and Anodized Aluminum Grease Filters: 36" Width
Downdraft Ventilation System with Internal or External Blower Options, Infinitely Adjustable Control, Heat Sentry, Dishwasher-Safe Filters and Optional Remote Control: 36 Inch/Internal Blower
Pro-Style Wall-Mount Canopy Range Hood with Multiple Blower Options, Variable Speed Control, Heat Sentry and Dishwasher-Safe Baffle Filters: 36" Stainless Steel
38" Cabinet Insert Power Pack with Multiple Blower Options, 3 Speed Electronic Touch Controls, 4 Halogen Lamps and RF Remote Control (Blowers Sold Separately)
Wall Mount Chimney Range Hood with 395 CFM Internal Blower, 3 Speed Control, Halogen Lights, Make Up Air Compliant and Optional Recirculating: 36" Width
Pro-Style Under-Cabinet Range Hood with 600 CFM Internal Blower, 2-Speed Fan Control, Dishwasher-Safe Mesh Filters and Convertible to Recirculating: 36" Stainless Steel
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Downdraft Ventilation System with 500 CFM Internal Blower, Infinite Speed Levels, Automatic Heat Sensor and Auto Delay-Off: 36 in. Width
Wall Mount Chimney Hood with 600 CFM Internal Blower, 4-Speed Touch Controls, LCD Display, Halogen Lamps and Telescopic Chimney Extension: 36" Width
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Under-Cabinet Pro-Style Range Hood with Optional Blowers, Variable Speed Rotary Control, Heat Sentry, 2-Level Halogen Lighting and Hi-Flow Baffle Filters: 36" Width
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Driving to DC from N.E.
- c
- catspercapita Jan 24, 2007 09:18 AM
Fellow Chowsters - I've been doing this drive for years (New England to DC) but have never stopped in-between for food. Either brought it all or got it at (Yelp!!) pit stops. Where is a good chowhound place south of NYC off 95 (Jersey tpk). Must be easy to get to and back on, not far from the exit, not too expensive (with family, "kids" are grown up though), and be worth the extra effort. Any cuisine is welcome, we love all food as long as it's good (wife is veggie, I'm not a big meat eater so hot dog places don't make it).
Please help out. BTW - if there is anything good on 95, we can do that too. Thanks all. Chow On !!
I've been doing the drive for years and have never stopped in between for food, either. You might want to ask on the NJ page to see if they have any suggestions.
Never stopped except for gas or bathrooms in all the years I've made the NYC/DC run.
The best stop is the Belmont section in the Bronx, just off the Cross Bronx section of I-95. Arthur Avenue and 187th is the epicenter of the best Italian shopping district ever! Fab food markets, carryouts, restaurants. I eat and shop. Check the Outer Boroughs Board for details. Then stop and enjoy.
I buy cookies and fruit for the road to DC. And plenty to stock my pantry and freezer at home. Then head for the GW Bridge, the Turnpike and South. I'm too full and happy to stop.
By the time I get to Baltimore, where getting off the road isn't too complicated and might be worthwhile, I'm only 40 minutes from home so a detour isn't worth it. You might want the adventure.
re: Bill on Capitol Hill
Try Tony Lukes in Phily for rost pork with aged provolone and raab. Forget the offramp but its at the South side of Philly under the 95.
Mastoris at NJTP Exit 7. But definitely check the Mid-Atlantic board, the NJTP question is asked fairly regularly there...and I suspect this thread might end up there, as well...
Fat Cat Restaurant, off Route 46 NJ ( It's been a while though! )
The Fat Kat , 201 Main Street , Little Ferry , NJ , (201) 814-0234
The restaurant is on Main Street, a block south of Route 46 and a half mile east of Teterboro Airport, or about a mile west of Exit 18W from the New Jersey Turnpike.
Original Pancake House of Oregon
Fort Lee Town Center , 1638 Schlosser Street , Fort Lee, New Jersey 07024
Brasilia Grill , 97-99 Monroe Street, Newark, New Jersey , 973.589.8682


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Bee Yinn Low, an Irvine resident who runs the popular RasaMalaysia.com food blog, is releasing a cookbook this month that provides secrets to authentic Chinese home cooking.
"Easy Chinese Recipes" will debut on Sept. 10 and will be available for $24.95 in bookstores nationwide.
The author recently took time to answer a few questions about the blog, and her book, for the Irvine World News.
Here's what she had to say.
Q. What's the scope of your blog?
A. RasaMalaysia.com is a website about easy Asian cooking and recipes. The site has more than 400 tried and tested Asian recipes that home cooks can prepare at home without fuss – from Chinese, Malaysian and Japanese to Thai, Indian, Korean, Vietnamese, and more.
Q. What inspired you to start it?
A. I started Rasa Malaysia in July 2006 to document my late mother's recipes.
Q. What's the URL?
A. http://rasamalaysia.com
Q. What about the blog are you most proud of?
A. I'm most proud of the fact that my readers are able to expand their cooking repertoire and can begin eating better on a daily basis because of my recipes. Many of my readers send emails and thank me profusely because of that.
Q. Have you changed/adapted your blog over time?
A. Yes, definitely. When I first started, RasaMalaysia.com was all about the family recipes that were passed on to me by my late mother and those recipes were all Malaysian and Chinese. I then introduced other Asian recipes to my blog, as I have a huge passion for all sorts of Asian cooking, plus many readers started requesting other Asian recipes from me.
Q. Is the cookbook related to the blog?
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Basically, I am pooh pooh. Long time since I have programmed anything other than the microwave to ding in 4 minutes my ruby murry!
What I need is the code to call a program already on the device. It a very basic 2 button form.
Button1 calls \sdmmc\app1\app.exe
Button2 calls \sdmmc\app2\app.exe
Private Sub Button1_Click(ByVal sender As System.Object, ByVal e As System.EventArgs) Handles Button1.Click
End Sub
Private Sub Button2_Click(ByVal sender As System.Object, ByVal e As System.EventArgs) Handles Button2.Click
End Sub
I need all code, assume I know nothing (I actually don't). I am doing it in dev studio\vb\smartdeviceapplication. I tried the shell command (as per vb) but no go.
Simples - as our friend Mr Meerkat would say! THAAAAANKS (i'd even paypal a fiver to the person that gives working code)


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Say goodbye to dark undereye circles with this revitalizing BB tinted undereye color corrector!
Product Performance: This multi-tasking, nutrient rich concealer even skin tone instantly, while working overtime to help reduce the appearance of wrinkles, moisturize and balance skin texture. The easy to blend texture creates a flawless, crease-free finish for more youthful-looking eyes every time.
0.08 oz.
fair to light Ingredients: ricinus communis (castor) seed oil, octyldodecyl stearoyl stearate, bis-digylceryl polyacyladipate-2, Rhus Verniciflua Peel Wax, Rhus Succedanea Fruit Wax, methyl methacrylate crosspolymer, tribehenin, tocopherol, tocopheryl acetate, glycyrrhiza glabra (licorice) root extract, Microcrystalline Wax/Cera Microcristallina/Cire microcristalline, tetrahexyldecyl ascorbate, silica, caffeine, polyethylene, ethylhexyl palmitate, atelocollagen, butylene glycol, pentaerythrityl tetraisostearate, silica dimethyl silylate, sodium chondroitin sulfate, sodium hyaluronate, ascorbyl palmitate, caprylyl glycol, phenoxyethanol, mica. May Contain/Peut Contenir/(+/-): iron oxides (CI 77491, CI 77492, CI 77499), titanium dioxide (CI 77891).
medium to tan Ingredients: ricinus communis (castor) seed oil, octyldodecyl stearoyl stearate, bis-digylceryl polyacyladipate-2, Rhus Verniciflua Peel Wax, Rhus Succedanea Fruit Wax, methyl methacrylate crosspolymer, tribehenin, tocopherol, tocopheryl acetate, glycyrrhiza glabra (licorice) root extract, Microcrystalline Wax/Cera Microcristallina/Cire microcristalline, tetrahexyldecyl ascorbate, silica, caffeine, polyethylene, ethylhexyl palmitate, atelocollagen, butylene glycol, pentaerythrityl tetraisostearate, silica dimethyl silylate, sodium chondroitin sulfate, sodium hyaluronate, ascorbyl palmitate, caprylyl glycol, phenoxyethanol, mica. May Contain/Peut Contenir/(+/-): iron oxides (CI 77491, CI 77492, CI 77499), titanium dioxide (CI 77891).
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concealer (17)
brush (9)
dark (8)
light (7)
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Love the texture and coverage of this concealer! Great for dry skin because it doesn't adhere to patches and seems to moisturize throughout the day!
Coverage was too sheer, and really didn't do much. Only used a handful of times and it just wasn't for me.
i used this for the first time and had to make a video cause i did not believe how good it looked. i usually use the 12hrs clay concealer but it looks dry sometimes. this bb under eye corrector covers perfectly and i have very dark circles. the brush is not only cute but a great tool to put this on. tartelettes, you have got to try this!!
Oooh I love this! I love that it comes w/it's own application brush although I'm not sure if I will agree with that on the 2nd purchase. & while I'm not a fan of the rainbow striped handle design, I am a fan of the two-sided brush design. One side to apply, one to blend! The product is very creamy(!), so you do need to be light handed. I've hardly owned it a couple weeks but hit the pan under a huge dip due to my heavy hand. I'll definitely buy it again in the lightest shade offered, fair-light, but I do hope they'd simply offer "fair". Fair-light works as I've been using a warmer shade of foundation. & it's great that it's got some color to it & not too light like most eye coverage can be, giving that awful ghostly orbital eye look. Frankly, that's part of what makes it so good. But I'm sure it doesn't work for any of the fairer shades, which I lie on the cusp of. Fairer shades may end up w/two peach circles around their eyes. You could always lighten it up with a bit of Maracuja creaseless concealer like I do. I add a bit just to the underneath of my eyes. I'm thinking of buying another for my purse for touch ups & clean ups. Its excellent for cleaning up morning make up mistakes along with afternoon under eye make up melt using a q-tip.
The best Tarte concealer to date!I formerly used the maracuja concealer and it was great but a little too shiny which seemed to accent my creases. This BB concealer goes on quickly and flawlessly. I've never had a concealer cover my dark circles so well. I ended up not using the brush, but it is fabulous for the Tarte eye shadows. I use a smaller concealer brush I already had and barely touch to concealer. That tiny amount conceals the darkness from inner eye nose area down to the end of the dark circles where I have a permanent dark freckle on one side, the first concealer to ever cover the freckle well. I dot it on with the brush and lightly blend/tap with finger and it's done and perfect! It seems to stay all day and I don't notice any creasing. Tarte people, please keep this concealer forever available.
I'm pleasantly surprised with this one. I have light or med-light skin with pink undertones and I expected the bb formula would be too yellow-hued for my complexion, since I've encountered that with some of the foundation products. I ordered "fair to light" and it goes on looking neutral. The brush is soft, good quality, and makes this a breeze to apply. (I also like both the maracuja creaseless concealer and clay waterproof concealer stick equally, so I would not rank this as better or less effective than either but rather another style of application; the stick is great for travel, but I prefer this one for daily routine at home).
This is a great product (so far). I have really awful dark circles and this covers them up but still looks so natural (unlike most other correctors & concealers - those just look caked on). The brush is super nice too, though a little hard to use in the corners of the eyes. It does crease (but don't all under-eye-cover-up products do that? I have yet to find one that doesn't) and it doesn't last all day, (but that might just be for me - my job keeps me pretty active all day), but overall, I really like this corrector.
This product is pretty thick to apply but doesn't have a heavy feel. Just make sure your face is moisturized to help with applying. The finish is great! Nice coverage, lasts all day without creasing.
Really nice product. Easy to apply and best results of all concealers that I have tried so far. Helps with both the dark circles and the wrinkles. Has great lasting power and doesn't get dried out looking like some. Would definitely recommend this product.
This concealer and brush combo is great. I use the fair to light and I think the color is a great match for my skin tone. I think it makes my overall appearance seem more put together. I like that it is bb as well. The brush applies the product nicely also. Great buy.
I love this so much, though at first it was a little dark for my skin, but now that I'm more tan it looks amazing. I love how natural it looks and how we'll it blends and covers on my skin. I always have trouble with dark circles showing through by the end of the work day, but I look just as good as I did when I left in the morning. I won't use another concealer ever again.
Love it! A little goes a long way. The brush is extremely soft, and delivers the product evenly. I always use the maracuja C brightener first, then a tiny bit of the maracuja creaseless concealer, then top off with a tiny bit of this new product. Works for me!
Absolutely love this under-eye corrector. I have tried numerous under-eye concealers (expensive, name-brand, too), and this one, by far, has done the best job. Barely noticeable creases and the dark circles are non-existent. It definitely brightens up my eyes in the early hours of the morning. The best thing about it is, it stays put (as long as you don't rub your eyes vigorously), through an 8 hour work day. Winner! I highly recommend this. Plus, the brush is too dang cute to pass up. ;-)
This concealer is great. The consistency and coverage is just right. The brush is great for application, but could be a bit more rounded for easier blending. Be careful not to use with foundation or primer at the same location or there will be buildup and creasing. I usually dab finishing powder under my eyes to make sure it stays in place.
I am absolutely obsessed with this product!!! It blends so easily and completely covers my dark circles and the brush helps it glide on without having to pull the skin around my eyes when I apply it. After about a week I noticed the skin around my eyes begin to look more firm and it smoothed out a lot of lines!! I am sure this will continue improving my skin --brilliant!!:)


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| Wednesday November 26th, 2014
Dubuque Home Health Care Jobs
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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.
Total posts: [6]
the truth about The Land Before Time sequels:
1 Moe Dantes, Fri, 31st Dec '10 7:13:35 AM from the Land of Classics
cuter, cuddlier EdmondNow, bear with me. IIRC, all the dinosaurs of each time were part of the main characters' herd—that is, all the duckbills were Duckie's herd, all the Longnecks were Littlefoot's herd, and so on and so forth. Herds are basically family. Meaning when they grow up, they inbreed to keep their species going. Eventually, dinosaurs (possibly Littlefoot's clan, since he's the only one who didn't have to inbreed) invented technology and television—we know this, because an episode of Eek the Cat clearly demonstrates that the dinosaurs went extinct due to sitcom addiction. Now, my theory: The Land Before Time sequels actually existed in prehistoric times. They were not produced by MGM or whoever, but actually by Duckie's retarded incest babies! Prove me wrong!
But that still doesn't explain how they managed to stay kids throughout the entire series.
3 Scholastica, Fri, 31st Dec '10 8:52:54 AM from The Golden State
Many FacesI always figured the movies took place a couple weeks from each others.
The flowershop gig wasn't enough to pay for my videogames.
The Great Valley gets hit by disaster every couple months? Huh.
5 Scholastica, Fri, 31st Dec '10 6:38:31 PM from The Golden State
Many FacesIs it really that odd? Happens to New York and Tokyo all the time.
The flowershop gig wasn't enough to pay for my videogames.
6 uwnim, Sat, 15th Jan '11 9:14:43 PM from Here
That explains a lot actually. I like this theory.
The system doesn't know you right now, so no post button for you.
You need to Get Known to get one of those.
Total posts: 6
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X-Com: Enemy Unknown Cheats for PC - WindowsHome / PC - Windows /
This page contains Cheats for X-Com: Enemy Unknown organized by sections for PC - Windows. X-Com: Enemy Unknown is a Strategy Turn-Based Sci-Fi game, made by Firaxis Games, released on Oct 9, 2012 and published by 2K Games. If you can't find a hint or secret in our list, then please check this page periodically for the latest updates.
- Developer:
X-Com: Enemy Unknown PC - Windows Cheats
In X-Com - Enemy Unknown, you take control of a secret paramilitary organization called the X-Com. As X-Com commander you have to fight off a terrible global invasion by aliens, by managing resources, technologies continue to develop and monitor individual units fighting strategies and tactics. The original X-Com is one of the best games of all time and is now raised from the strategy game experts at Firaxis Games to life. X-Com - Enemy Unknown builds on this great heritage and history tells a completely new invasion with new enemies and new technologies to combat the aliens and defend earth. The players determine the fate of humankind through research into extraterrestrial technologies, creating and managing a fully operational basis, the planning of combat operations and the control unit of the movements in combat.Firaxis Games
- Publisher: 2K Games
- Genre: Strategy Turn-Based Sci-Fi
- Release Date: Oct 9, 2012
- ESRB: Mature
Go to the Barracks and select "View Soldiers". Select a soldier, then select "Customize". Note: This can also be done from the "Customize" menu at the "Deploy" screen. Change the name of the soldier to one of the following entries to unlock the corresponding c...From: EarleneEartha
To unlock the following, you have to play the game and collect/Earn achievements. You can find those earned achievements in your Game-Mainmenu or you can view them if you signup at one of the Steam communities....From: pauldrq
In this mission you don't have to eliminate the Zombie Civilians in order to complete a Terror mission that has evil Crysalid terrorists. Assuming that all Alien forces in that mission are defeated and the mission will end effectively....From: bofoyskie
Video Walkthroughs
Stuck on this game? Set a specific, clearly defined question and let others answer your question or view answers to previously asked questions. If you think you are an X-Com: Enemy Unknown expert then please try to help others with their questions.
In the below cheat, where can i find the mentioned files please? Thanks. In the GAME_X directory, is a file called LIGLOB.DAT. The 1st 4 bytes of this file contains the amount of money you have. Chan...
Posted on: 10-23-2012
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The hotel lived up to expectations. The staff were all very friendly and helpful and the breakfasts amazing. Great position for the beach and easy access to everywhere in Tel Aviv. Loads of restaurants nearby."
Hotel was conveniently situated for beach and places of interest nearby. Staff were very accommodating. Breakfast was excellent. Ralph on the front desk was really helpful and dealt with any queries. Concierge was excellent and recommended good places to eat."
The hotel is very suited to business people. Very good location if you need to drive around the country. Location could be an issue for beach vacationers."
The hotel is located in a wonderful area of Jerusalem - easy to walk to many neighborhoods. The staff at the hotel were very pleasant and accomodating. I would definitely stay there again."
Excellent service and superb food. Very comfortable beds and fantastic position and views over the city. Made very welcome, have stayed twice. Pool is great in the summer. Best value 5 star Hotel in the city."
hotel is gorgeous, staff needs to learn the waldorf service mentality!"
The hotel was very crowded and the staff did a decent job of keeping up with the crowd"
excellant,hotel couldnt do enough for us.looking forward to the next visit."
It was fine, breakfast was great, pool was nice, picturesque, staff was helpful, walking distance to beach though they are doing some construction so taxi had to go around to get to hotel and walking was a dirt path down to main road. Room clean but a little drab, everything white, old frigerator. They did clean each day and make the beds so that was nice. Overall we would stay there again and recommend it to others"
Very comfortable hotel with good service, starting to show signs of its age in places, particularly bathroom. Expensive when compared with other countries, but probably not for Israel."
Recommended, came for a quiet getaway and enjoyed every minute, especially sauna!"
Had a wonderful four days at hotel thought it would be too much but it worked out great"
You have sent Israel Hotels to:


text:
In this file photo, former Tennessee Gov. Ned McWherter campaigns for then-candidate Phil Bredesen at the TriCities Airport in Blountville, Tenn., Wednesday, Sept. 25, 2002. (AP Photo/ Earl Neikirk)
published Monday, April 4th, 2011
Ned McWherter, a one-time factory worker who became a millionaire businessman, speaker of the state House and then a two-term Democratic governor, has died at the age 80.


text:
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Comments from wife4hungblk
|Story title
|2011-08-13 18:41:55
|M Wife's Black Addiction
|I always have to wonder about people that criticize someones story and content after they have read the whole thing. Why did they read it after it stating it contains interracial and cuckold and everything they criticize. Methinks maybe they need to get a grip on their own sexuality and quit reading things they say they hate when down deep they really want to do it themselves...lol...and are just jealous of those that can....lmao
|2011-08-16 11:23:49
|Loving you!
|Are U the special one?> Do you want to be....grin I have a lot of "Special" friends but how do I know if you're "The" special friend, you're anonymous....lol My name is Jack if that helps and my wife luvs blk cock.
|2011-08-16 11:39:52
|Dog Sitting Boner
|Don't know why this became a wall of text. The systen seems to have stripped the indents from it?? When I figure out how to edit it I will. Jack (wife4hungblk's hubby.)
|2012-09-03 10:23:05
|A Night of Discovery
|Ok ok I admit it was bad. I was watching tv bored and just began writing. Everything you said is true. Rereading it it should have been a few different postings and much slower. Nigger was said wayyyy to much I agree....and this from someone that has 200 black friends in his contact list. Sorry, hope I didn't offend anyone! I usually only use the "N" word in moments of extreme slutty passion and in context with the story. I normally proof read new things a few times before posting but I was tired and just threw it out there.
|2012-09-03 10:35:07
|M Wife's Black Addiction
|Actually this is a mostly true account of my wife's first black cock. The husband is not more cuckoldish because I am not. I wrote it and then the owner of Black Cavern read it and wanted to post it on his site so I went back and made it slightly more cuckoldish and added some embellishments. The part about our fantasizing leading up to and the actual blacking of my wife is true. And she is a black cock slut to this day, not exclusive but if she has a choice it will be a hot throbbing black dick stretching her everytime, hence the name wife4hungblk!!


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Visiting Philadelphia--Suggestions?
I'm visiting Philadelphia for about 5 days in March. It'll be my first time there and I'm staying near Locust/Broad. I would like suggestions that are either quite close to there or easily (less than 30 mins) accessible by transit. Am interested in a few things:
1. Scrapple or variations thereof--best places?
2. Cheesesteak--best places?
3. Excellent brunch--neighbourhood joints, no greasy spoons.
4. Mid-priced dinner restaurants--entrees from $15-$29. Will likely be dining with a celiac so would prefer to avoid places that serve mostly pasta & other wheat flour-based things although generally there are a couple of items on any restaurant menu that work. Also like good dessert--homemade, a bit inventive. Prefer relatively casual (nice sweater/jeans) as I won't be packing lots of dressy things.
5. Read somewhere about a prix fixe lunch at Le Bec Fin? Do they still do that? If so, which days of the week and how much does it cost? Are there other upscale places that are open for weekday lunches that you would recommend? Would prefer to contain eating costs, by having lunch rather than dinner if going to fancy places.
6. Anything else unique to Philadelphia that you feel I absolutely should try.
just noticed you're on the ontario/toronto board. i've done a few business based trips to philadelphia so there are a couple things i've tried out.
2. my vote goes to jim's on south st. we did a whole tour around philadelphia... luke's, steve's prince of steaks, gio's, etc etc... and by far jim's is the one i love. chopped, wit', and extra cheeze whiz. it just seemed to fit what i felt a cheesesteak should be, but many people here will disagree with me.
4. ansil was my pick just over a year ago and it was fantastic and casual. this is likely out of date since i don't notice anyone mention it in months. very jamie kennedy-esque but i found it less sauce intense.
not really fitting at all for 6. but if you've ever found yourself craving a really good rare burger in toronto... the good dog bar does a great job. i could wax and wane but as long as you love roquefort you're in for a treat. and speaking of which, generally nice selection of microbrews in many philadelphia bars, so if you're into that kinda thing then you're in for a treat.
oh, and if you like really rich chocolately coffee full of depth.... the old city blend at the old city coffee place in the market uses india a beans, something no coffee guy in toronto has nor seems to know what it is! i have serious cravings for that stuff.
re: pinstripeprincess
Ansill is still fantastic, I was just there this past weekend and had one of the best meals I've ever had there. But like a lot of excellent places that have been around for a while, it just doesn't get mentioned as often as the newer places.
3. you'll get a lot of opinions about brunch, but my vote for the best brunch in the city is north third in northern liberties (on north third street conveniently). very neighborhood-y. then you can shop the cute neighborhood boutiques. it's very off-the-beaten-tourist-path.
6. things unique to philly **that i am proud of** ... the BYO scene (chloe my most recent fave), the gastropub scene (standard tap, eulogy, many others!), capogiro gelato - not to be missed even in the winter!
1. Scrapple is good at the Dutch Eating Place in the Reading Terminal Market.
2. Admittedly not a big fan of the cheesesteaks. Pats and Geno's (the tourist traps in town) are just so-so. Jim's on south street was horrible (dry and gristly). Rick's Steaks is the market is decent.
6. Uniquely Philly would be the Reading Terminal Market http://www.readingterminalmarket.org for breakfasts at the aforementioned Dutch Eating Place (get the pancakes), soft pretzels at Fishers, a roast pork sandwich (the "other" cheesesteak in town) at DiNic's with provolone and broccoli rabe, and Bassett's 100 year old ice cream counter. The market is best from Wednesday through Saturday when the Amish merchants are open but it does get very crowded during the Flower Show (March 1st through 9th).
Another great place a few blocks from where you're staying is the Naked Chocolate Cafe for hot chocolate http://www.nakedchocolatecafe.com and you should visit the Italian Market section in town on a warmer day if you have one.
re: bluehensfan
Run, do not walk across the street at Broad and Locust to Estia for lunch. Pricey as it is for dinner, you can save with lunch. It is an upscale Greek seafood place and the food is delicious.
re: rabidog
Wow...we were at Estia today. They have the octopus which is fabulous, a fish special of the day over briam vegetables for $14 and a few of the dinner fishes by the pound (we had the fagri and the louvaki). The former you can usually get a fish that weighs a pound or so (so it's about $25) while the latter usually weighs in a pound and a half or more so perhaps you can split it with someone else in your party. Our meal was great as usual!
You must try the good dog burger (gooddogbar.com). It was voted best in the city. It comes with sweet potato and yukon gold fries..sooo good! Great beer and wine list too!
Mercato (mercatobyob.com - italian) is a great BYOB on spruce. Their sister restaurant Valanni has great mediterrean (it's not byob - valanni.com)..and they do a great brunch!
Scrapple, I'd say in the Reading Terminal just like another poster mentioned (but I cannot discourage Down Home Diner enough...make sure you go to the Dutch Eating Place).
Since you'd all ready be going there for brunch, I don't know if you'd want to try any other places there, but at least walk around. Really good Amish Soft Pretzels, mac and cheese from Delilah's is amazing, decent smoothies from the one place (don't remember the name), check out Termini just even to look at their desserts, and DiNic's really does have fantastic pulled pork sandwiches.
If you like sushi, I know that at least Pod caters to people with celiac's.. I'm not sure if that's just true of Japanese restaurants in general?
Dessert's... Naked Chocolate Cafe. I highly highly recommend it in place of dessert at a restaurant one night. They have fantastic Euro style hot chocolate and fabulous desserts to boot (the flourless chocolate cake thing is amazing). Brown Betty Bakery in Northern Liberties is good as well (midday snack I'd say).
And BYOs are a great way of keeping costs down a little ... just don't forget the bottle!
I'm planning a weekend in Philladelphia in April. It's a two night affair so I've been scouring the board. MaryZ, I know that this post doesn't really address your questions, but I think that there's enough overlap that a little thread consolidation doesn't hurt.
Despite the fact that I'm a New Yawker, I've yet to check out Morimoto NYC, perhaps because there are so many other Japanese restaurants that are my go to places; Totto, Tsukushi, Shimizu, Sakagura, Sugiyama. My first thought when considering places in Philadelphia was, "Hey, I'll finally check out Morimoto's. OK that takes care of Saturday night. OpenTable: 8 PM, bada-boom."
Then I started in on Sunday night and now I have so many possibilities that I'm not so sure about my first move anymore. Le Bar Lyonnais (not serving on Sundays), Lacroix, Django, Cochon, Matyson, Marigold Kitchen, Ansill, Modo Mio, Apamate, Tinto. They all sound terrific. HELP!
My current trip map:
Restaurant Links:
re: corgi
my my, cool map. what are you looking to get out of phila? what sort of foods do you really like, any particular dishes that we can narrow it down from? any particular scene you're looking for? working from the map link you provided, i think the two markets are a great start. you might couple john's roast pork with your italian market outing, especially if you'll have a car. without one, it's one of the more expensive cab fares in the city, and you'd have to take your sandwich back with you! i'm not a meat eater, but 100% of my friends vote john's roast pork over tony luke's.
wow, i know i love modo mio (which count for like 25% of my words on this board practically!!) but honestly under your restaurant links list, you managed to list just about all the major players i haven't been to yet, but want to when i have the funds. my general vote would be to stick with the BYO scene... i know it's not a cuisine, but it might as well be. BYO food all has a similar feel, which i think mostly stems from an intense eye for detail and careful preparation. i mean, it would be hard to have crappy food at a BYO if the food is really the star of your show; whereas other places can lean on fancy drinks or a stellar wine list. when i go to BYOs i think i judge them all more harshly for this, or judge the food itself more intently rather than the overall atmosphere, and even places that aren't my favorite BYOs, like raddichio and bistro juliana, are still pretty damn good when generally compared to all restaurants. after modo mio, i'm also a big fan of chloe, la locanda del ghiottone, and il cantuccio. wish i could comment on some of your considerations there. i'll start scrimping and saving now. i've wanted to try django for literally years now! :)
isn't chef morimoto at the nyc location now? if someone can confirm that i would recommend cancelling that reservation and trying out something else, new and different. we have so much to offer and you can try out morimoto anytime locally if you're really curious to see how they stack up against your other offerings.
re: rabidog
Mrs. Corgi and I are getting a weekend away from the pups, Philadelphia is just near enough and just not NY enough for us to get away from it all and hopefully get some good eats and just relax a bit together. As for what we like, we're pretty ecumenical eaters. At home in Queens we do a lot of ethnic eats; Chinese, Thai, Uzbek are quotidian staples. A special night out is often Japanese, French or that highly french-influenced "New American." We like our food to be a little on the unusual side but still look like food, and being Chinese, we enjoy offal and other questionable comestibles. Since it's a just the two of us weekend, I'd prefer places that are a little intimate or charming or fashionable but not too cozy, overtly romantic or loud. Great food trumps all, though.
re: rabidog
Hard to beat modo mio. Wonderful food at a very reasonable price.
re: rabidog
So after spending some more time perusing the menus, my revised plan is as follows:
Saturday Lunch - Morimoto (Not a lot of the BYOs do lunch)
Saturday Dinner - Ansill
Sunday Brunch - Reading Terminal Market. (Mrs. Corgi is not a giant fan of greasy, cheesy, meaty sandwiches, so a pilgrimage to Steve's would be a chore for her. At RTM I figure I can get a DeNics Roast Pork Wit and we can find something that appeals to her)
Sunday dinner - Lacroix
Ultimately I passed on LBF/BL because it seemed a bit too much that purely classical French cuisine which is delicious but not that interesting.
Matyson, Cochon, Django got the pass because of their smaller selection and appetizer-entree-dessert format. Mrs. Corgi and I prefer to have a lot of little things that we can share.
Sadly, Mrs. Corgi likes but doesn't love pasta and the antipasti selection is somewhat limited so, arrivederci Modo Mio.
Finally, Apamate & Tinto both have the right format, but the dishes at Ansill and Lacroix just seemed more provocative.
And yes, I know that I spend altogether too much time thinking about things like this.
re: corgi
Hate to ruin your plans but Morimoto is not open for lunch on Saturdays. But, given that fact I'd hit Reading Termnial on Saturday (versus Sunday) because the Amish vendors and some merchants are not open on Sunday. DiNic's is open though. Also don't order your roast pork wit (as in wiz) but provolone and broccoli rabe are good choices.
re: bluehensfan
Boy, that is tricky. Thanks for pointing that out. Morimoto's website says "Reservations strongly suggested: ...Saturday 11AM - 10 PM..." OK then, RTM on Saturday, Apamate for brunch on Sunday. Steve's on the way out of town. As for the "wit" business, I thought that meant "with fried onions."
re: corgi
Strangely enough, the hours you listed are when the place is open to actually take reservations by phone (I know...odd) They actually open at 5 if you look under the hours tab. http://www.morimotorestaurant.com/ Either way, you're much, much better off at RTM on Saturday.
You're exactly right as to what "wit" means. You just don't want (and probably can't get at most places) fried onions on roast pork. Generally speaking provolone and broccoli rabe is the way to go but spinach greens or peppers have a following too.
re: rabidog
Mwa-ha-ha-ha. I just realized that we can make an easy detour to Steve's Prince of Steaks on Monday as we leave town via I-95...
Perhaps the Apamate brunch on Sunday then...
Definitely Dinic's, if you must have a cheesesteak go to Sonny's on Mkt st. If you have a car and time go to Steve's Prince of Steaks in the NE about 20-25 mins from cc. I found the cooking at Lacroix spectacular, i was there just a few weeks ago. Southwark is an excellent spot for cocktails and the cooking is very good. Weekday lunch at FOGO is a deal if you are truly chowhounds. If you are eating in the Italian Mkt LaLupe is the brightest star.


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LCCA Express 2.0, a software program from the Asphalt Pavement Alliance, enables roadway owners to determine the life-cycle cost of asphalt pavement. Built on principles recommended by the Federal Highway Administration, LCCA Express 2.0 is geared toward less complex projects. Operators can print out reports, calculate user delay, and review data on environmental sustainability. Download the software for free at www.asphaltroads.org.
This educational unit takes a look at two specification strategies, method...
According to the General Accountability Office, most Federal Highway Administration...
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Fall is peak season for roadkill. But we can cut the cost and the carnage.
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Nov. 6 presentation explains how transportation departments and local governments are...
PUBLIC WORKS Staff
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Tag Archives: twitter
How One Careless Tweet Turned My Life Into A Living HellPersonal·
It's been a while since I wrote anything for Thought Catalog. I've decided to start providing them with a few of my more personal...
What happened?
In response to a couple of articles over at Bustle this week, covering the points of view of an anti-transgender radical feminist and a small...
I got doxed
I recently learned a new word: "doxing" (or "doxxing") What is doxing? According to Urban Dictionary, it's…...


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Denver Alumni Club
'Like" the Denver Alumni Club on Facebook to stay up-to-date on upcoming events!
Upcoming Event
Tiger Football Watch Party
Friday, November 7, 5:30 pm MT
Blake Street Tavern, 2301 Blake Street (one block north of Coors Field)
Come out to cheer on our Tigers as they take on Temple! Don't forget to wear Tiger blue! For more information, contact firstname.lastname@example.com or 800-678-TRAX.
Recent Events
Tiger Football Watch Party
The Denver Alumni Club cheered on our Tigers against the Ole Miss Rebels on Saturday, September 27 at Blake Street Tavern.
Tiger Basketball Watch Parties
The Denver Alumni Club has been meeting at South Mouth Wings in Boulder to cheer on our Memphis Tigers throughout the 2013-2014 basketball season! Thank you to everyone who came out to support!
Tiger Hike at St. Mary's Glacier
Alumni enjoyed a wonderful two hour hike at St. Mary's Glacier followed by lunch at Beau Jo's in Idaho Springs on October 12.
Get involved!
Watch this video by President Jeremy Taylor (BBA '01), recorded at Vision Forum 2014, to learn more about the Denver Alumni Club and how you can get involved!
To learn more about the Denver Alumni Club, contact Alumni Coordinator Marina Carrier at email@example.com or 800-678-TRAX (8729).
Club Leadership
- Co-President: Laura Laufenberg (BBA '10), email@example.com
- Co-President: Jeremy Taylor (BBA '01), firstname.lastname@example.com
Meet the new leadership!
Laura Laurenberg (BBA '10)
I grew up in Littleton, CO and went to Columbine High School. I graduated from the U of M in 2010 with degrees in Marketing and International Business. I played on the soccer team and won four C-USA championships. I moved back to Denver after graduation and now work at the Sports Authority Corporate Office as a Marketing Specialist. I look forward to connecting with alumni in the Denver area!
Jeremy Taylor (BBA '01)
I was born and raised in Memphis and grew up rooting for the Tigers. After graduating in 2001 with a degree in Accounting, I moved to Colorado looking for a change of scenery and have been here ever since. I work in Longmont as a Cost Analyst for Dot Hill Systems and live in Westminster with my wife and two kids (6 year old girl and 3 year old boy).


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If you've picked the wrong battle, do you still keep going with it?(23 Posts)
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Wishing you well with farming. I think all Armenians have farmed at one time or another. Hope this water thing fixes itself soon. Glenn
I get the impression that you farm grapes is that correct?
Gee, I am missing some good movies, I never saw Act of Valor or Taken but I have read Mathew Chapter 1. I never knew I liked football until I saw The Game Stands Tall. I liked Blindside also.
It's fun exchanging scriptures isn't it? God must get a kick out of watching us when we do it. Kind of like baseball cards or marbels when we were kids. Now we are His Kids. Thank God for that.
Today they left my post alone. Thanks for the help. Love the current Avatar, looks like wine grapes?
I guess I did not follow the guidelines so the moderators pulled my story. Thanks for the pump.
Thank you.
Thanks Hye Bro.
Thank you for your support. Have a great day.


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North Cascades National Park is a U.S. National Park located in the state of Washington.
The park complex consists of 684,000 acres (1,069 sq mi) of the Cascade Range in four separate, yet adjoined, units: North Cascades National Park North Unit, North Cascades National Park South Unit, the Ross Lake and Lake Chelan National Recreation Areas which are managed together with the park. Several national wilderness areas and British Columbia parkland also adjoin the National Park. The park features rugged mountain peaks. Approximately 93 percent of the park was designated as wilderness in the Washington Parks Wilderness Act of 1988, which also set aside wilderness areas in Mount Rainier National Park and Olympic National Park.
In 1971, the park had 318 glaciers with an area of 117 km² (Post et al., 1971), the most of any US park outside Alaska. All the glaciers in the park have retreated significantly from 1980-2005 and the rate is increasing. The recent warmer climate has led to more summer melting and more winter melting events, reducing winter snowpack. Several glaciers in the range have melted away in the last decade.[1] Boston Glacier, on the north slope of Boston Peak, is the largest glacier in the park with an area of 7 km². The other large glaciers (with areas greater than 2.5 km²) are:
This park is noted for its wildlife. Due to its wilderness nature, it is home to wolves, lynx, moose, wolverines, and many other rare and/or endangered species. Few grizzly sightings have been confirmed by park staff, though black bears are common. There are a gamut of mammals, avafauna, amphibians and reptiles. As a notable amphibian example, within the Rough-skinned Newt Cascade Mountains populations, approximately ninety percent of the adult population is perennibranchiate.[2]
Extreme variation, in rock and soil types, exposure, slope, elevation, and rainfall is reflected in the diverse plant life here. Eight distinctive life zones support thousands of different plant species in the North Cascades greater ecosystem. No other US National Park surpasses North Cascades National Park in the number of plant species recorded. Over 1,630 vascular plant species have been identified, and estimates of non-vascular and fungal species could more than double this number for total plant species in the North Cascades.[3]. The park contains an estimated of old-growth forests.[4]
Nearly all of the national park is protected as the Stephen Mather Wilderness, so there are few maintained buildings and roads within the North and South units of the Park. The park is most popular with backpackers and mountain climbers. One of the most popular destinations in the park is Cascade Pass, which was used as a travel route by Native Americans. It can be accessed by a four-mile (6 km) trail at the end of a gravel road. The North and South Picket Ranges, Mount Triumph, as well as Eldorado Peak and the surrounding mountains, are popular with climbers due to glaciation and technical rock. Mount Shuksan, in the northwest corner of the park, is one of the most photographed mountains in the country and the second highest peak in the park .
Another interesting way to experience the park is by boat or floatplane up Lake Chelan to Stehekin. Boating, including canoeing and kayaking, as well as fishing and backcountry camping are popular on Ross Lake.
Although one gravel road open to the public enters the park, most automobile traffic in the region travels on the North Cascades Highway (Washington State Route 20), which passes through the Ross Lake National Recreation Area. The nearest large town on the west side of the park is Sedro-Woolley, Washington, while Winthrop lies to the east. Chelan is located at the southeastern end of Lake Chelan.
de:North-Cascades-Nationalpark es:Parque Nacional de las Cascadas del Norte fa:پارک ملی کسکیدز شمالی fr:Parc national des North Cascades ja:ノース・カスケード国立公園 pl:Park Narodowy North Cascades pt:Parque Nacional das Cascatas do Norte simple:North Cascades National Park fi:North Cascadesin kansallispuisto sv:North Cascades nationalpark


text: Quoting "Hanson, Carol" <CHANSON at PARTNERS.ORG>: > I have some charts from the Oxburgh hangings here: > http://www.dragonbear.com/dp.html > > Not a lot, though, and not the snails, sorry! But you *do* have the Marigolds! Susan/ jerusha ----- Susan Farmer sfarmer at goldsword.com University of Tennessee Department of Ecology and Evolutionary Biology http://www.goldsword.com/sfarmer/Trillium/


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text:
Multi-Spiced Crusted Tuna 'Steak' with Black Bean-Shiraz Butter Sauce
- 1 center cut tuna loin, 2 pounds
- Fleur de sel, to season
- 2 tablespoons coarse ground black peppercorns
- 2 tablespoons coarse ground pink peppercorns
- 2 tablespoons coarse ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon coarse ground Szechwan peppercorns
- 1 tablespoon ancho chile powder
- Canola oil, to cook
- 4 sliced shallots
- 1/2 tablespoon rinsed and chopped fermented black beans
- 1 tablespoon minced ginger
- 1/2 bottle Shiraz
- 1/4 cup heavy cream
- 3/4 pound very cold butter, 1/2-inch dice
- Salt and black pepper, to taste
Cut the loin in 4 equal, thick 'steaks'. Trim off any sinew. On a plate. Mix together all the spices. Season the tuna steaks with salt then dredge them in the spice mix. In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side. The tuna will still be rare and slightly warmed. Let rest 3 minutes before slicing in half on the bias.BLACK BEAN-SHIRAZ BUTTER SAUCE:
In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath.
Copyright 2000, Ming Tsai, All Rights Reserved
More Recipes and Ideas
Grilled Tuna Steaks with Black Sesame Seeds
Recipe courtesy of Robin Miller
Tuna Steak au Poivre with White Beans and Bitter Greens Salad
Recipe courtesy of Rachael Ray
Grilled Tuna Steaks
Recipe courtesy of Ina Garten


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text:
Barque - Review
- Fwagra Oct 7, 2011 08:13 AM
We were three at Barque last night. None of us will return.
We wanted to like this place. We understood that one of the owner/cooks had actually spent half a year studying and learning barbecue in the southern United States. This sounded promising.
The problem, it seems, is that Barque is already cutting corners. They are trying to speed up production. They are not doing things "low" or "slow" enough. Surely, they are deviating from what they must have learned stateside. Ironically, none of the food had the trademark "bark" that we were rightly expecting.
Baby back ribs, had clumps of rub falling off it. Now, mind you, the rub itself was delicious. But most people don't want to eat it in mounds. Rather, it should be applied early and allowed to meld into the meat. The ribs we had were not penetrated by the rub. The rub just fell off. Their rub, I think, is very good and would have worked well if given the chance. Smoke penetration was there, but not as deep as I prefer. It was almost superficial. But it was there, and there was some resultant deliciousness. But, for the most part, the ribs were a big let down.
Their smoked chicken wings were the highlight. Very delicious. Properly smoked. (It takes less time properly smoke a chicken wing, due to its smaller size). It's too bad they don't have the patience to smoke bigger pieces of food.
Breaded chicken tenders were dry. And, they were not all tenders, per se, but strips of breast meat, as noted by my dining companion who worked in the chicken business.
Brisket and beef rib were mediocre. Again, they would have been better if the kitchen didn't rush to prepare them. These are very fatty pieces of meat, that require low and slow cooking, in part to render off some of the solid fat. But, they apparently didn't do that. So, both of these items had large globules of solid white fat throughout.
On the positive side, they start you out with complimentary carbonated water. A nice touch, I thought.
Barque is still better than 95% of the ribs in this town. So, I think a lot of people will like it. The place was busy. But, they are not living up to their name.
I hear Buster Rhino's is coming to Toronto. I am looking forward to trying their stuff.
Buster Rhino's
2001 Thickson Rd S, Whitby, ON L1N, CA
I won't be hurrying back either. I've been twice and both times the ribs/brisket/chicken were dry and tasted as if they had been rushed though the cooking process. Service was good and the place was packed both times, so maybe my poor experiences were the exception - although my boyfriend's felt the same way.
What does your friend say a chicken tender is? The USDA says it's "any strip of breast meat" so what you were served was chicken tenders.
re: TexSquared
Memphis Fire BBQ is (in Winona). And, I had a much better experience at Barque when I went there for take out back in August. I have been to BR, Camp 31 and Memphis Fire and Barque was up there except for the salt crystals on the ribs but I enjoyed my meal overall. Sounds like quality control issues.
re: ylsf
I've still never been to Camp 31 but I've been to the others you mention.
Barque is usually terrific, and very consistent. I've been at least 3 times in the past few months. I often dine alone when I get a craving for wings or meat after work.
However, two Sundays ago, I had the worst brunch food. Eggs benny with brisket on cornbread was a bad idea. Mushy soft tasteless weird uninspired. Ew. The brisket had no flavour!
But the service is generally great and the host is very gracious and helpful.
Stockyards on the other hand has never failed me. So it has a slight advantage over Barque. But I still love Barque despite the bad brunch.
re: Food Tourist
i had the benny too-to me it was just meh. the fried chicken thigh sandwich is done better elsewhere-but why is there a version of this sandwich everywhere now? the new brunch menu isn't worth the wait...
I found their pork ribs to be very good. Just the style I like - good rub, higher than average (Toronto) smoke and good 'bite' to the meat (I'm not a fan of fall-off-the-bone ribs - it's a style preference; your tastes may differ). I also liked the mustard based sauce better than the vinegar one - and at least you get a choice. And the cole slaw was coarser than 'traditional' Carolina (which tends to be more of a puree) - again to my taste (yes, I want texture not pablum - perhaps (?) over-emphasizing the point).
I've been mostly disappointed with the Toronto offerings 'everywhere'. Some have good quality meat, but the style seems to be 'inoffensive' rather than making a statement. Not too much smoke, or rub, or anything for that matter!
Buster Rhino's has 'nothing to dislike' - they do everything pretty well - except for their buns which are classic wonderbread (I know it's traditional Southern - but doesn't mean I have to like it - I'd rather not stuff a cotton wool/cardboard hybrid in my mouth!).
For most styles (haven't had the chicken) I prefer Mad Michaels in Wyebridge - although their pulled pork is also a bit wimpy. Certainly their brisket is # 1 - but their pork is Texas-style, so hard to compare to the Carolina style which is mostly found in Toronto.
Haven't tried Barque's beef - still haven't found ANY decent beef BBQ in Toronto (Greater) - probably my favourite is Black Camel - except little or no detectable smoke, so doesn't really qualify as BBQ for me.
Black Camel
4 Crescent Rd, Toronto, ON M4W1S9, CA
Mad Michael's
8215 93 Hwy, Wyebridge, ON L0K1E0, CA
Buster Rhino's
2001 Thickson Rd S, Whitby, ON L1N, CA
re: estufarian
Hear Hogtown smoke makes a good brisket. They do a catering truck in the business district.
re: MODDER
I've had both and Barque's is superior --- also, Hogtown Smoke is a place i wanted to love as my office is downtown, but after 2 visits and the absolutely chintziest servings ever, i'll pass...
re: dannyboy
I haven't been to Hogtown but they are getting a lot of press that's for sure, and from what people tell me their truck gets a lot of business... I know a lot of people that work in the area. How is their brisket? I can honestly say Barque's did a decent job with their brisket... it was the best tasting meat on my plate.
Two of us went on a Sat. night at 5:30, lined up, and found the service gracious and considerate. We had a lot of BBQ, but found the rubs and sauces mostly sweet. I always prefer side spare ribs to back ribs, but they were not on offer. Also, most of the crowd was "suburban" and were visiting as tourists. The staff had a lot of "explaining " to do -- we could hear them.
We never eat out on Sat night, but we happened to be right there at 5:25, so why not? It was interesting, but not worth a return. Has anybody had the smoked lamb nachos? Sounds awful...
We went a while ago now, perhaps in the start of spring, and never had the chance to blog or write about it.. good that it's come up now!
Both my partner and I were underwhelmed. The place was packed on a Friday at 7 or so .. we were sat at the bar at the back. There were no hints of smoke in the meats that we ordered (pork and beef ribs.. ). We wanted to try the chicken wings, but didnt get a chance to. Talked to the owner, who was explaining how proper BBQ should be, as he had been the judge to many BBQ competitions in the USA. And still .. we were just underwhelmed.
Still havent tried Stockyards yet.. I think after that, then we'll finally get to compare..
re: jennjen18
Have to agree with this. My SO and I were very underwhelmed. I wouldn't even call it BBQ. No taste of smoke. The popcorn, Wings and the service were standouts. Very good service. I ordered a side of beef rib, you literally only get one and it had 2 bites of meat on it. It was excellent, but only 2 bites. The potato salad was bitter and one of the worst ive ever had. I wouldn't say it was a bad experience, it just didn't live up to the hype.
We went this summer on a Sunday prix fix family night with a group of 6. Everything was very good. My only complaint was that almost everything had smoke flavor, from the wings through the pasta and I got a bit tired of it. Portions were large, service was attentive and it was a nice room.
re: hal2010
Yeah I am surprised people are saying their food lacked "smoke" When I went I could smell the smoke for miles away and even when I got takeout I could smell the smoke in my car and I could definitely "taste" the smoke and see the smoke ring. I guess this place is very inconsistent indeed....
re: ylsf
I went for brunch Saturday and introduced the place to a friend. We each had the Brisket sandwich.
I just don't know where you can get better brisket than what we had! It was perfect and very smoky. It had a great smoke flavour too, almost like campfire smoke.
Anyway the place is always packed so I don't have to protect their business or "advertise" for them as word of mouth keeps the place humming so I know it will always be there when I have a craving.
I side with Hal in that sometimes the Sunday dinner is just smoke exhausting...
re: justsayn
My mother-in-law's brisket is better than Barque's. And, she's no culinary genius. But, she knows that brisket and other less expensive cuts of meat become delicious only with patience.
The place is always packed. So, it's good then right? I guess the Pickle Barrel is Toronto's greatest restaurant?!?
Anyhow, I don't want to be overly argumentative (is it too late?). You like it and I don't. To each his own.
re: Fwagra
There is nothing to argue about. If you really knew smoked brisket you would know to not judge it on one visit. I also have a belief that a restaurant can have an off day, so when a place has the right idea, I go back to confirm if something was amiss.
My statement about it being packed was not a statement about its quality but merely a statement about its secure place in my rotation, as I said.
My family and I had dinner there last Wednesday and we enjoyed our meal. I was hesitant to go considering some of the poor reviews and a general feeling from Chowhounders that this place lacked consistency. Nothing worse than to eat at an inconsistent bbq establishment. My wife insisted since it was recommended to her by colleagues. I need to go back to give a true review, but I must say we enjoyed the brisket (very succulent) and the baby back ribs had a nice bite to it (and rightfully so a nice pink hue all the way to the bone). Some of the menu items others have mentioned I didn't see on the menu (could be just me simply skimming over them) i.e. chicken fingers, potato salad, brisket sandwich. My daughter simply loved the smoked chicken thighs. I can understand Fwagra's complaint about the rub or bark on the ribs. It was drier (the bark) than it should have been. I'm guessing they didn't use too much brown sugar in their rub OR they added another layer of rub just before being taken out. It did help when I brushed the ribs with the ketchup based sauce. The meat on the ribs weren't dry at all and I enjoyed the flavour. Our sides were the home cut fries (shoestring and very good), corn, gnocchi and a beet and brussel sprout salad. All the sides were quite tasty EXCEPT for the corn. It was bland. The service and atmosphere are very friendly. We will definitely go back.
Just ate there yesterday it was me and 4 other people so we went with the Chef platter. This platter comes with a 4 course meal. The first part is a appetizer which is chicken skewers basted with some BBQ sauce and chicken wings. The chicken skewers had no smoke flavor in them at all and where very bland and almost tasteless. If the BBQ sauce wasn't on the skewers then they would of been one of the worse pieces of chicken I have ever had. The chicken wings where much tastier and had a great rub on it. So to start off the dinner was a little disappointing.
Next came the salad which was a mixed green with a goat cheese dressing and watermelon. I'm not a big fan of fruits being in my salad, but the salad wasn't bad at all to tell you the truth. Still it's not that hard to make a good salad.
Next came the main platter of Beef Brisket, ribs and chicken thighs. The best part about the platter had to be the brisket and it was the only piece of meat that had a hint of wood flavor to the meat. The brisket had a great texture and the taste was their. However the ribs and chicken did not stand up to what I expect from a BBQ smoke house (I have been to many in my life and I'm also do a lot of slow smoking on my own). The ribs where a dry rubbed baby back rib, and the rub was caked on to the point that it was a little to much. I was always taught that you don't over do the rub because at the end of the day it's just like putting on spices on your meat. You put to much spices on your meat and it becomes somewhat offensive. The ribs where also lacking the wood flavor. The chicken thighs where absolutely horrible no flavor and no rub on the chicken again no smoke flavor as well.
At the end the meal we where pretty honest with our waiter and told what we liked and what didn't like about the meal. He told us they had a new guy on the smoker hence why there could of been some issues with the quality of food. I can honestly say this place does not live up to the hype it is getting. Oh yeah the dessert was amazing it was a chocolate moose and very tasty.
We gave this place a 6.5 out of 10 the food was lacking a lot of the smoke flavor to be called a smoke house IMO.
re: MODDER
I have to agree for the most part with Modder. I've been 3 times now and most of the food with the exception of the brisket (on a good day) lacks much smoke. Ribs are too dry and stringy for my tastes. I do enjoy their popcorn!
re: biggreenmatt
If you go to a place like Stock Yards they always produce the same taste each time they serve their ribs with a nice smoke flavor and seasoned perfectly. Now that being said it is a side rib at Stock Yards and I'm a bigger fan of the baby back rib... just wish they nailed their ribs at barques. We had all the different rib options on that platter and they all lacked the smoke flavor. I'm pretty sure they are doing a lite smoke with their foods. When I chatted with the waiter he said they don't like to put a lot of wood in the smoker because it effects their cooking time. The more meat you put in that smoker the more wood you need to flavor the meat. The smoke flavor was missing from most of their food. However they are doing something right because you cannot get in that place with out a reservation. I've seen them turn down 3 people ahead of us that did not set up a reservation... they did not look to happy.
re: MODDER
Although I'm admittedly not a BBQ aficionado, perfectionist or purist, I do happen to love the ribs at Barque. I usually get the "wet" ribs (I do forget what they call them), the chicken thigh (which is consistenly amazing), and their wings. Their wings are 2nd only to Buster Rhino's, and comparatively, even though Barque can at times be inconsistent, I've always found them much better than BPs, Stockyards, Camp 31, or anywhere else in town. I order from SY and Camp31 quite frequently, but IMO, Barque has by far the best ribs. The two times I had BR's ribs, they were dry, tough, and forgettable, which is really disappointing because I've heard so many good things about them, and it's such a trek for me.
That said, I don't particularly care for or look for a "smoked" taste, I'm only concerned with the over-all flavour profile - and for that, Barque wins hands down.
re: justxpete
The texture of their ribs where spot on, but the flavor wasn't their for me. From what I'm gathering barques has it's good days and bad as well.
re: justxpete
I don't eat ribs so I can't offer an opinion, but I have tried their dry-rubbed wings, and they're unbelievable...addictive in fact!
The BF and I ended up here on Sunday without any pre planning. Didn't realize that it wasn't the normal menu but instead a family style set menu for $30 pp.
To say it was a disappointment is a bit of an understatement.
The first course(s) were one cornmeal fritter and black bean soup. The fritter was cold and under seasoned, the black beans in the lukewarm soup where still very hard and needed more time to be fully cooked.
The next course was a mixed green and pear salad. It was fine. But the pears were not ripe and there the almonds noted on the menu were missing from our tiny portion.
The next course was the meat course – three ribs and half a chicken breast pp with about half a cup of overcooked and under seasoned green beans and a skillet of room temp fries with some lukewarm chilli and un melted cheese on top. While the chicken was moist and tasty the ribs were dry and lacking any real smoke flavour. They desperately needed the sauces that were provided.
I don't remember was dessert was as we neither of us are that big on dessert unless it is something truly over the top.
Overall it was a giant disappointment and I'm not even sure I would make the trip to go back to try the regular menu.
re: JennaBean
Yeah, I went there in the early days and tried to get take out to only find out it was their "family dinner" night (Sunday). At the time they didn't advertise/make this clear though and it really annoyed me.
Anyway, I have had take out twice from there and I enjoyed it both times but it has been a while since I have been.
i forgot to post after having dinner here 2 weeks ago, on a friday night. we got there around 6:30pm and were told we wouldn't get a table for at least another hour. we took a stroll and came back to wait the last 15 minutes. the walk-in list was probably 10 names strong by 7pm. We saw at least 10 groups come in, ask about the wait, and leave. i know they have a patio, but i suppose it's not heated. to me, it's a no-brainer to open it on fridays and weekends for all the walk-ins.
anyhow, we loved the smoked wings! good size, hot and moist. and the sauces that can be painted on were good. the smoked duck tacos were not exactly smokey, but still tasty. similar to peking duck (without the crispy skin)
the wait for mains took a LONG time. we ordered the full rack of sweet heat ribs that was more cold than luke-warm and dry on the inside. no real hint of sweet or heat. we confirmed later on that this is indeed how barque ribs are supposed to be. we got a side of sauteed kale, that was not really sauteed and the fries (which we thought was good). we added an order of brisket, which was nothing special.
i've wanted to come for a long time and finally made it there, but i don't see what the hype is about. it was definitely a disappointment. there's no shortage of people who enjoy it, so I suppose they have a good fan base.
i'll make my way over to electric mud bbq soon!
Had Sunday family dinner last night at Barque. $30 per person plus drinks. Ridiculous desserts "lime-lychee cupcakes" were basically corn muffins with candied orange on top. The food was mediocre. No smoke in the ribs nor brisket. Better were their smoked chicken thighs and the wings and the al dente brussels sprouts. Best part was the smoked bourbon sour.
Won't be back for bbq!
Went today for brunch - Mass ran a little long, and the nicest young woman called me just as I had exited the church, said "no problem" to hold the table. When we arrived, I realized we were 5, not 4 as I had reserved for. Again, she responded "no problem" with a smile and led us to a table for six at the back, easier to converse than in the loud middle! The service continued charming, nothing too much trouble - always considerate. Two examples: our waitress very intelligently brought me three glasses so I could mix the large squeezed grapefruit juice with club soda and ice. The busboy asked every time if a diner was done with his plate before he removed it - unlike a lot of pretentious places that seem to want to take your half-finished meal. Everyone liked their food - burger, eggs, my fave barco-rama ribs unexpectedly available as a special and were fall-off-the-bone tender: I had no problem eating them with a knife and fork so as to preserve my church clothes lol. This is a place I continue/is so easy to like, especially when our bill totaled only $100, to which I cheerfully added a $20 tip: good service and tasty down-home no-bs food.


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text: An awkward moment between Ryan Seacrest and his fiancée ON AIR! Ryan Seacrest and Julianne Hough Tue-19-Jun-12 08:51 Share this By Jay-Jay FeeneyActress JULIANNE HOUGH who is the star of the movie Rock of Ages and is engaged to Ryan Seacrest, was on Ryan's radio show promoting the movie when something awkward happened. As the end of the chat, Ryan said, "I'm very proud of you. Go see Julianne in the movie. Thanks, Darling."Julianne replied, "All right. Love you. Bye."And Ryan replied……. "Bye." His co-hosts gave him a hard time for not saying "I love you" back. You May Also Like Calvin Harris hears Rita Ora's lyric change of I Will Never Let You Down What did your fave celebs look like at their school balls? Julianne Hough: 'Ryan Seacrest bought me a stripper pole' Become a fan of The Edge on Facebook and on Twitter .


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The Comeback: Valerie Cherish's Post-Room & Bored Credits Unveiled!
We wanna SEE that! (We wanna see THAT?)
With more than nine years having passed between The Comeback's Season 1 finale and its upcoming Season 2 premiere (Sunday, Nov. 9, 10/9c ON HBO), the question looms: READ MORE & VIEW PHOTOS


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