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Challenge: feed two for a week on $80 in nyc
So...maybe this isn't a challenge outside of take out crazy new york. Im sure there are many that are scoffing at the question. But alas! My husband and I are trying to eliminate take out once and for all and eat soley from what we (I) :) cook from home.
But we've run into problems menu planning for the week- he doesnt like eating the same thing twice, unless its a turkey sandwich or a whole chicken, which i dont eat (i'm a pescetarian).
Ive been buying 2 filets of fish eating with a side veg, but sole has gotten boring and everything else is not budget friendly. I seem to always have leftover herbs that go to waste, or if I make a panini, extra bread that goes to waste....
In general, I try to stay away from processed food- ie i prefer to make my own pasta sauces, but on the cheap. I dont mind food shopping every day if thats what it takes! Just trying to stay away from Rice-a-roni type stuff.
So, what are your "left-over-proof-week-menus" that are also budget friendly? let me into your heads for your week of menu planning!!
Thanks, and best,
I cook for two also, and on a similar budget. I buy fruits and veggies according to what's in season and on sale or cheap. If I have leftover mushrooms or eggplant, I add it to baked ziti. The same with bread- if I buy a loaf to make sandwiches, I make the rest into crostini rounds or croutons.
Do you cook meat and poultry for your husband? If you do, you can always make yourself a piece of fish and him a piece of chicken. Lots of people like Chinatown for seafood. In my area of Brooklyn, the Chinese supermarkets have the cheapest and freshest fish.
Pasta is always cheap, and it can be dressed up a million different ways. Homemade pizza is also a great idea and very quick to prepare. For sides.. don't totally rule out more expensive salad greens. A few handfuls of arugula isn't so expensive and is really satisfying with a great dressing.
Presentation is also important.. if it's just thrown onto the plate as opposed to arranged, the food just doesn't look as tasty. I try to take a minute to two to arrange the asparagus, or fan out the potato slices.
You didn't mention if $80 covers the two of you for breakfast, lunch, and dinner or only some meals...
re: cheesecake17
Cheesecake, good point.. this is $80-100 basically for lunch and dinner for one week. we mostly skip breakfast aside from cart coffee and a piece of fruit monday through friday. but if fruit and cheese works as a leftover for breakfast...
Ok, this is what my cheap vegetarian supper consisted of: a small stack of an experimental dosa / socca pancake hydrid and a can of lentils jazzed up with masala.
So basically, soak overnight in water
1 cup of rice (white or brown or a mix)
1/4 cup of peeled lentils (see your India store for Urad Dal)
The next day, drain and grind in your food pro with a bit of water (maybe a 1/2 cup for starters). Let the batter sit on a warmish overnight (put it to 350F for 30 secs, and then turn off) so it ferments (it didn't happen for me: too cool in my house). Anyhow, you can leave that in the fridge for a few days if you're not about to use it.
When ready to use, thin the batter out and add a half cup of chickpea flour, a tablespoon of oil, some ground cumin & coriander, salt and pepper.
Heat a teflon pan, use a tiny bit of oil, and make yourself a little stack of thin and golden savoury pancakes. Sprinkle some lemon juice over each pancake before slipping it into a warmed oven (I just happened to have a half lemon sitting on the counter).
While that's cooking, quickly chop up one onion and one small red pepper, sauté them with cumin seed and a masala or curry mix. Add a drained can of lentils. Serve the lot with Indian pickles and chutneys, and a raita if you are inspired to make one.
The husband and I scarfed this down in happy surprise: I was not expecting this experiment to turn out very well.
Ingredients: Rice, dried lentils or dal, chickpea flour, onion, red bell pepper, 1 can of lentils (even cheaper if you prep from dry)... super cheap and no leftovers whatsover.
But about leftovers in general: they will great lunches for you, even if he's turning his nose up (what a silly billy!)
re: TheSnowpea
wow... that sounds DELICIOUS. lentils are a budgets friend for sure!! although its a bit time consuming, I will definately try this recipe, thanks!
re: arugala
It takes a bit of planning, obviously, but the hands-on time was super short.
I love Bittman's How to Cook Everything Vegetarian; lots of cheap, easy, fast ideas, and loads of variations to inspire you.
I like paging through it, picking out a few recipes and planning my shopping around them over the weekend. I actually write down the recipe titles and page numbers and put it on the fridge. I'll cook maybe one or two dishes, along with a soup, on Sunday to get us started and have a few lunches ready to go.
And then when I get home from work, tired and cranky and liable to phone in an order of something, I force myself to look at my list and go, "Oh yeah, that looked so good and fast, and ordering in would take longer!"
I am currently trying to feed myself on $100 per MONTH! Don't always make it but I've become a bit of an expert on economizing.
I try not to shop more than every two weeks -- since I live in a small city and have a car and all, I can buy in larger quantities but in NYC that might not be possible! I find that shopping any more often than that (except to buy the occasional jug of milk or carton of eggs if I've run out) automatically increases my overall grocery expenditures. I still eat plenty of fresh food, and I definitely do shop the farmers' markets in season more often than every two weeks.
My menu plan goes a little like this: I plan around starches and preparations (i.e., Monday: pasta, Tuesday: risotto, Wednesday: something in the Crock Pot, Thursday: soup, Friday: dough-based like pizza, for instance). A bunch of reasons. Starches are everyday bargains with fairly consistent, predictable prices. They're infinitely adaptable -- as cheesecake17 said, there are a million ways to make pasta. A flexible plan allows you to get the best bargains on the freshest ingredients, to adapt meals based on your time constraints, and to have consistency without feeling like you're stuck with whatever's on the menu that particular day. It's actually much easier to be creative within certain parameters!
It's great that you avoid processed food -- not only will it probably kill you ;) but it's almost always more expensive than homemade. So you're already saving yourself money there.
Regarding leftovers, my advice is twofold: tell your husband (gently and sweetly) that if you want to save money, it would be lovely if he'd make an effort to conquer his aversion the idea of eating leftovers. (hehe) But secondly, there's no reason you have to eat EXACTLY the same thing twice! Make risotto one night and have lovely crisp risotto cakes on a big salad a couple nights later! Or take the leftover bread from panini and turn it into a savory bread pudding with spinach and sundried tomatoes and boconcini. Learning what freezes well goes a long way toward avoiding the trap of pitching food (example: cooked rice! I got this tip from no less legit a source than Masaharu Morimoto -- not in person, obviously, but in Food and Wine mag).
I could go ON and ON. Saving money in the kitchen is a hobby of mine... ;) Food is basically my only variable expense (everything else is pretty fixed) so I'm working out how to indulge my foodieness on a shoestring. It's an adventure!
re: LauraGrace
LauraGrace, Please do go On and On!!
I'd love to hear more of what meals you turn into other meals. I get what you say in theory, but my reality always falls short and Im not sure why! I The risotto is and risotto cakes sound great.. you dont find aborio rice pricey? how do you do your risotto cakes? This is just what im looking for. How, specifically do you feed yourself for $100 a month? (is this creepy? dont mean to creep you out! :) )
re: arugala
Hehe... not creepy at all. I love sharing what I've learned with other folks.
I FIENDED on frugal-living/cooking blogs for weeks (hell, I still do) when I realized that private school teachers do not, in fact, make more money than public school teachers. :) I even started a frugal living blog!
Specific suggestions for meals that morph into other meals (incidentally, this is another reason why having starch-focused menu plans is a great idea):
-leftover pasta becomes spaghetti frittata, one of my favorite egg preparations
-leftover rice becomes... anything. Faux-risotto. Crispy rice and veggie patties. Fried rice. Filler in middle-eastern meatballs. Filler in homemade veggie burgers. Etc.
-leftover bread becomes bread crumbs, savory bread pudding, grilled cheese sandwiches to go with tomato bisque which freezes beautifully
Risotto cakes: take leftover, cold risotto, pat into cakes, flour, and fry in shallow oil until crispy and lovely and delicious. Serve with poached eggs or on a salad or both, for heaven's sake. Regarding arborio rice, yes it's a bit pricey, isn't it? I find it MUCH less so at Whole Foods in the bulk section. I buy most of my rice and other grains, as well as most of my beans and legumes, in bulk. So much less expensive!!!
How I feed myself for $100 per month (like I said, I don't always make it -- usually it's probably closer to $120 or $130) is not eating meat very often (maybe once a week), never buying processed food, baking my own bread, making basically everything from scratch, and having what I call "calculated indulgences." If I feel deprived, I'm that much more likely to say, "Screw the budget! I'm buying champagne AND a ribeye AND fancy cheese AND these three boxes of cookies and I'm getting takeout on the way home! So there!!" So once a month or so I get one really lovely thing. A bag of meyer lemons, or a wedge of really gorgeous cheese, or some incredibly over-priced gourmet ice cream or something. Keeps me sane. Beer also keeps me sane, so I have that in the (ahem, non-grocery) budget as well.
I also ALWAYS have food enough in my pantry and fridge so I absolutely cannot justify going out or ordering in. I always have eggs, canned tomatoes, onions, milk, pasta, rice, chicken stock in the freezer, frozen fruit and vegetables, fresh garlic, lentils, and spices on hand. With all that? There's no way I can rationalize going out. I mean, if worst comes to worst I can scramble eggs in five minutes, you know? Or have pasta and a quick tomato sauce in fifteen.
I assume you both work, so no elaborate meals with lengthy prep-times, right? Here are a few options I use:
We have a market close to us that specializes in local, organic meats. They vacuum pack single portions of various wonderful meats, often with a marinade, that make an easy foundation for quick meals. I'm sure you have similar options in Manhattan. Our market also sells interesting fresh caught fish. Its easy enough to come up with a meal based on a mixed grill.
I'm sure you have access to packaged fresh pasta: ravioli, tortellini, etc. I always have a package of those around for a quick meal. There are so many quick sauces you can make, or just dress with sage butter, or pesto, or olive oil and parm...
The other idea that we try to do (but only occasionally succeed) is to cook pots of stew, curry, soup, etc. on a Sunday that can be reheated for weekday meals. When you reheat a one-dish meal like that you should always finish it with some fresh herbs, twist of lemon... something to breath some life into it. With that its nice to bake biscuits, muffins, or even some ready-bake breads to have something fresh to go with it. Nothing wrong with Jiff cornbread in my book -- or if you want to spend more there are plenty of more gourmet mixes. Would it be acceptable to make two meals from the same base if the sides are different? Soups can be totally re-invented for a second meal by adding pasta, shrimp, other veggies, etc.
In a similar vein, we occasionally pull out our crock pot to make simple slow-cook stews or other similar dishes where you toss it all in the crock in the morning and come home to an aromatic, hearty meal. Crock pots are the best way to cook beans too.
Finally, Trader Joe's business is based on prepped-meals-for-working-couples. Their freezer section has a lot of better-than-rice-a-roni meals. Its also nice to have a bag of frozen blanched shrimp around, either for a quick shrimp cocktail course, or for saute dishes. Right now our freezer has a half-finished bag of pot stickers that make a fun quick course.
Maybe these ideas will start the pot stirring...
re: BernalKC
Yes, the Trader Joes freezer section is an old friend... ! Unfortunately, I find myself shunning the Trader Joes in Manhattan because of the crowds after work. I should get back on that, though I'd prefer cooking it myself from scratch if I can help it.
I think I overstated my husbands disdain for leftovers, by the way... it would totally be acceptable to make two meals from same base if the sides were different- thats exactly what I would like to know!
My issue is that if I make for instance, fish with steamed aspargus and brown rice. After the meal, I will have leftover rice and asparagus, what do do with it? (a stir fry). From the stri fry I have left over ginger, .. and on and on. Because im not in the swing of cooking everyday, Im curious what people who have a bit more of a routine make over and over out of the same ingredients.
BernalKC, what are your favorite soup turned second meals?
re: arugala
Or... make cream of asparagus soup and freeze the rice. ;)
Ginger -- keep it in the freezer too. No need to defrost when you use it, just grate it!
re: arugala
Leftover rice becomes fried rice in our house. Assuming the asparagus was al dente to begin with, in it goes... (Maybe this is as good a place as any to ask the board for frittata ideas. Any time I try frittata is comes out totally boring!)
Omlettes are another way to use leftover veggies provided they're not totally pooped.
Favorite re-invented soup? Hard to say because soup recipes are rarely repeated exactly. The general idea is to serve a relatively clear broth soup on day one and add greens, or pasta, or beans to make a minestrone variation on day two. Another approach is to puree the leftover soup, maybe add some milk or dairy, then finish it with a dollop of sour cream, pesto, or drizzle some nice oil, croutons, crushed nuts, herbs, green onion... to top it off.
re: BernalKC
my mouth actually just watered after reading the good live oil, crushed nuts, herbs, and green onion to top a soup off. Good tip!
think Im going to have to spend Sunday as a bulk cooking day of soups, etc. and freeze them.
I suppose asking people for their specific shopping lists for the week is a bit much, im going to have to hit the books!! I guess Im asking how to think like a chef, but that will come with time =!
re: arugala
Indeed it takes time.
So don't aim too high to start. If you take out 5 days a week, aim to reduce that to 3, then when that is the norm go down to 1, then none. Just learning to bank a few meals per week is enough of a challenge. It takes time to develop a good repetoire, and to acquire a shelf of trusted cook books.
You would not want the whole thing to come crashing down by unplugging take-out meals you like before you can deliver tasty replacements.
re: arugala
As you do more you will get the hang of things and learn what does/doesn't freeze well. Some thoughts on leftovers:
-I like dinner leftovers to heat for lunch the next day
-frozen tuna is less expensive here than fresh but, IMO, isn't acceptable for a tuna steak dinner. It is wonderful, however, for tuna burgers!
-leftover flank steak could become steak salad or fajitas
-baked potatoes can become home fries
-green veg can be incorporated into a quiche
-extra rice can be put into stir fry, curried rice (with some lentils!) or as the base of a casserole
-chicken (think cheaper cuts or take the skin off yourself) can be served two nights with two totally different sauces, made into salad for sandwiches or put into quesadillas.
-if you like to reheat shellfish then shrimp scampi one night, tossed with angel hair pasta the next.
-make two different mains but serve with the leftover sides
As others have said, I also think it helps to plan a menu and grocery list...none of that 4 o'clock "oh no! what will we have for dinner tonight?!"
Happy experimenting!
random thoughts:
- do you eat shellfish? you can often find good deals on bags of frozen shrimp...i always keep them on hand because you can just defrost one or two servings right before cooking it (i'm typically cooking just for myself).
- the leftover herbs can be turned into pesto, or blended into homemade soup or bean dip.
- the leftover bread from panini can be toasted & cubed for croutons, staled and processed for bread crumbs, or used in a bread pudding or strata.
- polenta is an inexpensive starch you can prepare & serve a variety of ways.
- eggs are budget-friendly and offer a lot of options.
there have been a lot of threads in the past year about recession-friendly/frugal cooking and tips for making the most of what you've got. plenty of inspiration & ideas...
Arugala: I cook for two in downtown Chicago, somewhat comparable to NY I think. We seldom eat out (husband has health issues). You should be able to eat very well on the budget you describe. 1) Find out when local papers print weekly grocery ads, study them, and skim off the loss leaders, which can represent a dramatic value. 2) Seafood: Trader Joe's frozen seafood counter will definitely be worth a visit---Dover sole and wild-caught salmon for a start. Also their crab-stuffed flounder filet for $2.99 is delicious. Non-TJ's fresh fish: catfish filet, very sweet, non-fishy , and boneless. Other budget seafood would be salmon patties or salmon loaf made from canned salmon; clam chowder from canned minced clams; tuna-noodle casserole from canned tuna; tuna salad from canned tuna. Also look for deals on bags of frozen shrimp. 3) Does your husband eat meat? Ground beef= meatloaf, spaghetti and meatballs, spaghetti sauce, shepherd's pie, hamburgers, sloppy Joe, moussaka, picadillo. Or mix it with cooked rice, season with mint-garlic-dill-lemon-cinnamon a la Middle Eastern and use to stuff tomatoes, peppers, squash. Boneless skinless chicken breast on sale makes a good stir-fry. 4) Frozen tortellini (meat or cheese) makes a substantial soup if you start with stock (from your pot or a box), add a lot of canned tomatoes and tomato paste, throw in a can of TJ's Organic Marinara Sauce and a LOT of basil and garlic, and the cooked tortellini. 5) You can put anything on a pizza crust. 6) You can make a quiche of anything if you have a crust (bought), 3 eggs, and a cup of milk. 7) Freeze the extra panini bread to avoid waste. 8) Buy produce at ethnic or street markets. 9) Avoid expensive WholeFoods etc. 10) One rotisseried chicken from market = dinner, then take the meat off the bones and make chicken salad; add the carcass to your stock pot.
This takes a little time, but making "homemade potstickers" is a fun and tasty project! In fact, it was a great social event in grad school to get together and chat while folding up little dumplings for immediate and future feasting.
I'm sure you could roll out your own potsticker dough (would love to know if there's any experts who do!)....but I just buy the frozen skins for convenience.
You could make only one filling, but I love making a couple of different ones, all seasoned with soy sauce, toasted sesame oil and Sriracha:
-vegetarian (with firm tofu, napa cabbage, carrots, mushrooms and scallions)....just make sure it's cooked well to evaporate most of the moisture
-shrimp + vegetables
-ground meat + vegetables
-shredded meat + vegetables
Since you only need less than a tablespoon of filling per potsticker, it's basically a riff off of the traditional "cheap pasta dishes"..which reminds me, you can definitely use potsticker dough to make "instant ravioli"- fill with ricotta mixed with fresh herbs (or once, I did ricotta + cooked leftover butternut squash + sage- SO GOOD)....Stuff into skins, boil, and sauce up however you like!
For long-term storage- I line cookie sheets with wax paper, lay out the packets single-layer, freeze solid, and dump into freezer bags for rescue-sustenance down the road...
So, in short- I suggest potsticker skins are a fun, cheap, versatile investment. Good luck!
re: 4Snisl
The social aspect of getting a group together to make these is a great idea. I've always wanted to get into a meal co-op but the opportunity hasn't presented itself. If the OP has a few neighbors or nearby friends that are in the same boat, a co-op is a really great option. Not only is it much easier to come up with one menu per week and cook lots of it, the obligation to the group makes it much more likely that you won't pick up the phone and order out.
Tamales are another good social dish to prep ahead.
Today, just out of curiosity, because I feel like I'm spending a lot on groceries, I looked over my credit card bills to see how much we're spending on groceries for a family of two adults and a toddler in NYC, and I think we're already around your budget target. My wife eats lunch out, and the two of us go out for dinner once a week, but other than that, pretty much all meals are eaten at home, and we're coming in at around $90 a week for the meals we eat in without really trying, and that includes a couple of bottles of wine a month and fine cheeses.
I don't feel that I'm particularly doing anything to economize, but I try not to plan too much and to make good food from whatever looks fresh and interesting in the market, and there isn't a lot of waste in my kitchen, so I suppose it's natural for me to cook in an economical way. I don't particularly skimp on the quality of fresh ingredients, but if there's a good deal to be had, I'll figure out how to take advantage of it. We buy very little in the way of processed food and no sodas. I don't hesitate to spend money on good ingredients, oils, cheeses, vinegars, Greenmarket produce, etc., if having them around will inspire me to cook more rather than eat out. The same goes for kitchen tools, which I consider long term investments.
Making your own stock is a way of using a lot of things that might otherwise get thrown out--bones, chicken backs, vegetable peelings, fish heads, and such--and substantially improving the overall quality of your cooking. I always buy whole chickens, for instance, and if I don't have a plan for a whole chicken, I'll separate them into boneless breasts, leg-thigh portions, and wings, saving the backs, necks, and bones for stock and freezing the parts I'm not going to use immediately. A vacuum sealer is handy for such tasks.
I've also been buying local grass-fed beef in bulk with friends who organize to purchase shares in whole sides.
I often make my own bread, but not always.
If you eat a lot of fish, you've just got to go with what's local and fresh, and it will often be what's the most economical. There's plenty of flounder, fluke, skate, and clams for instance lately around New York. For a while there was a lobster glut a few months ago, so even lobster was cheap. Some of Trader Joe's frozen fish is surprisingly good--sockeye salmon, coho salmon, Dover sole, halibut steaks, and a few others we've tried held up fairly well.
If you buy more fresh herbs than you can use, tie them in loose bundles and hang what you can't finish immediately to dry.
If you have leftover bread, you can make French toast, bread pudding, or bread crumbs.
If you have leftover rice, you've got the makings of fried rice, rice omelets, and rice pudding.
I use just about everything.
Asian markets are great sources of bargains, but they also often have the freshest fish and produce, as well as the widest selection of produce. Cheap food is often good food.
re: David A. Goldfarb
You can also make aracini with left over rice. Yum.
re: David A. Goldfarb
I've posted about this before, but my go-to way to use up stale bread is pappa al pomodoro, a Tuscan tomato soup thickened with bread. This recipe is pretty close to what I do:
I often also add parmesian or romano cheese and fresh herbs, usually basil. If you want a smoother texture you can put it through a food mill or use an immersion blender, which is how I learned to make it, though usually I'm too lazy. You can also bulk it up by adding pasta, rice, canned white beans, other veggies, spinach, or whatever you've got in your fridge that needs using up. Or serve it with grilled cheese. If you've got leftovers, it freezes well, just add a little water & a drizzle of olive oil and pop it in the microwave.
Try catfish, and buy shrimp at a warehouse club frozen with the tails on. You can get 2 lbs for $14.
I usually also buy large bags of rice (basmati, Jasmine, etc) there, but the up front purchase may affect your first few weeks. It is way cheaper than Rice a Roni.
Learn to make bread pudding for dessert, stick with fruits and veggies in season, and try eating chicken on the bone -- it is cheaper and tastes better.
Tell us the local cost of: Tilapia, Catfish, Basa/Sutchi, bulk (1-2 lb bags) of dry red or black beans, rice, and couscous. Fresh bell peppers, celery, onions, etc.
Tell hubby to get used to eating the same thing twice a week!
Think casseroles not one-shot plated meals. Leftover herbs and bread can go in them.
Think soups, stew, chowders, etc. Whatchagot Fish Stew can be really tasty, and he can add some separately cooked, shredded chicken or other meat if he wants.
Think 'meat-like' dishes - Eggplant Parm, Mushroom Barley Bake, Tabouli with lots of bulgar wheat, chunky salads not green-fluffy ones, or Chef salads with add-your-own protein.
Beans are a classic budget food. Good staples to keep on hand. if you cook them yourself from dry they are even cheaper, and they freeze really well.
You can use the beans as a base for lots of things like homemade veggie burgers, or toss some frozen shelled edamame in pasta (esp. soba).
Try a vegetarian chili with 1 15 oz can each of black beans and black eyed peas, and a lg 28oz fire roasted tomatoes, Toss in a handful of mushrooms, some roast squash, chipotles in adobo (one or two peppers + a little sauce), cumin, s&p, chili powder, add whatever else in there.
Also, try to go to the farmers market and buy in season, or on sale at the grocery store.
re: julseydesign
i cook a lot of beans and whole grains (which I buy in bulk) - they take a while to cook, but you can made a big batch at once during the weekend and incorporate different toppings to turn it into a completely different dish. i made this last night: http://www.npr.org/templates/story/st... which was really good, and was inexpensive.
i've also started cooking some mexican, chinese, and vietnamese in order to add variety to our meals and because the ingredients are really cheap where i live.
re: patz
This is a great idea, and key to keeping my budget on track. Good example: just yesterday I put a pound of black beans in the crock pot to soak. Before I went to bed, I added a diced onion, a jalapeno, and a couple of cloves of garlic. When I get home tonight, I'll quarter it: half will become black bean soup (with addition of stock, spices, veggies), a quarter will drain and go in the freezer for who-knows-what, and a quarter will be be the base for black bean and corn enchiladas (which I'll serve with some frozen Spanish rice).
I do the same with other kinds of beans too: pintos turn into refried beans, rice and beans, Mexi-inspired corn /chile/bean chowder, tamale pie, etc; white beans become cassoulet, crostini spread, minestrone, white chili, etc.
Beans make up the primary protein in my house, and I almost always have a batch of dried beans in the crock-pot. The key is using them in many different ways: as a feature, in soups, chilis, casseroles, spreads, sides, etc. I was amazed at the money I saved when I switched from canned to dried.
Living in New York City and also eating almost all meals for two at home on a similar budget, the biggest thing is probably going to be finding a good market. I don't know what neighborhood you're in, but neither the neighborhood bodega nor the hyper-upscale markets are where you're going to want to shop--and it probably won't be one place. Learn what each market does best--some are better at meat, some fish, some veggies, etc. Chinatown is great for fish, and learn to love the ethnic markets for spices--it's incredible how expensive spices are in the local markets, and how cheap they are in ethnic markets. Learn to buy in bulk (Whole Foods and Fairway usually have great bulk bins), it can save a ton of money.
If you've got some time and a car on your hands (or live in Park Slope) and don't mind the food-nazi attitude, you can eat like a king for cheap by shopping at the Park Slope Food Coop. Have to join and work 2.75 hours every 4 weeks though, in addition to waiting in the crazy checkout lines. Not for me, but some people love it.
Be sure not to waste anything - leftover herbs can be frozen, zest lemons before squeezing and freeze zest and juice if you aren't using it right away. Buy fruits in season and preserve for when it is more expensive. Maybe you don't like canning but I lived all winter on the fruit I froze and canned in season. Soups are also a good way to get all the food groups, fast to make and can be inexpensive. Make stock from all your seafood shells, chicken carcasses, etc. and it can either be pressure canned or frozen. Crepes are inexpensive to make. Eggs are economical. Pastas can be inexpensive. Cut back on cheese.


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subset: commoncrawl


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Dick Pinney's Guidelines: Good year for tidal water ice fishing
So now the highly vaunted and fun Great Bay smelt fishing can go full tilt for a long season, as once that kind of ice cover has formed and a snow storm or two comes to insulate that ice, we're going to have good ice for several weeks to come.
For those not that familiar with tidal water ice fishing, know that the tides and your location make all the difference in the world. The smelt will retreat to the deep water at low tide, leaving all but the channels from the Bay's tributaries with little or no water. In fact, in most areas, the ice will be resting on the muddy bottom until the flood tide lifts it.
People that fish the channels of the Squamscott (often called the Exeter) River, the Lamprey River and the Oyster River will have fishable water depths at low tide, but often these fish have also moved downstream into the deeper areas.
You have to be a crystal-ball watcher to know which areas will perform the best. My guess is that early in the season the Greenland Bay area, although having very poor public access, may produce the best luck as historically that's what goes on. When the ice lifts a lot of the things that smelt feed on will be frozen to the bottom of the ice, drawing in schools of smelts feeding on this easily picked food.
But history hasn't worked as well over some of the recent years as places like the limited access at River Road off Route 33 in Stratham that leads to that part of the Squamscott River, especially on night tides, have been the most productive. Parking and access to the ice pack over a tippy plank bridge is one of the obstacles to face here.
A favorite place for us to fish is off the Old Landing Road in Durham that puts you on the Oyster River. There always seems to be good parking available and your walk to the ice can be a scant 30 or 40 feet. This area is somewhat sheltered to the wind so fishing "in the open," as opposed to using a shelter, is quite popular. A heavy load of anglers on the ice there creating quite a disturbance can cause the smelt to be very picky or just not bite at all or they may have moved downstream because of it. We've never fished this area at night but hear that the night tides are way more productive than the day tides.
Traditional fishing often means accessing the ice at low tide and staying through the incoming and outgoing tides. This is especially important when extra high tides have made getting on and off the ice pack difficult or impossible, as a stretch of open water between the shoreline make access an egress impossible or at the least, pretty dangerous.
The area of Fish and Game's parking lot in Newmarket that accesses the Lamprey River is a great spot at times for not just smelt but for the white perch that live in the tidal water. This spot can be both dangerous and deep so we don't like to fish there until visible signs of angler action signal that other people have been there. I like it even better when getting there, other people are out on the ice there.
To get back to the Greenland Bay area, if you don't mind a quarter-mile hike to get to the shore, there is a Fish and Game access and parking lot off Bayside Road in Greenland. This area was initially purchased for waterfowl hunting but some use it for smelt fishing access. Over on Newington Road in Greenland there is land owned by the Great Bay Estuarine Reserve you can access but no parking available. Parking is available at Len Thomas' Great Bay Retreat with voluntary pay for parking and access. This is probably the easiest and best bet, especially for newcomers to the smelt ice-fishery.
The traditional bait for catching smelt has been sea worms - both sand and blood worms. But there are a lot of other baits that will work, even the common earthworms when the marine versions are not available. We've caught smelt on little hunks of native shrimp. Small slivers of smelt flesh work and although we've never tried it, I'd bet the farm that small slivers of mackerel would be kick-butt bait because of the oily scent trail they'd produce. We've been wanting to try this out for a couple of years but the lack of ice has caused us to abandon that thought.
There are a few businesses that really cater to this fishery. Probably Suds-n-Soda Sports run by the MacKenzie family would be the one that has historically supported this fishery but people coming from the Dover, Barrington and west would be surprised to find that Taylor's Sporting Goods in Madbury has bait and supplies and in the Hampton area, Pete Tilton at Defiance Lobster off Landing Road is well stocked.
If smelting is your game, caution should be the name. Be careful and have a great season.
Dick Pinney's column appears weekly in the New Hampshire Sunday News. Email him at email@example.com.
|NH Angle >> Outdoors
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For Playlist of Recent Films, 2012-2014, click "Playlist" Below
2011 Student Film
Fredonia - A Tale of east Texas
We thank the Pittsburg Heritage Society, and the Hearts Bluff Game Ranch for allowing us to film on their sites.
Director : Isaac Griffin, and Producer, Whitney McIntosh (Below):
Fall 2010 Student Film
We thank the Pittsburg Rural Heritage Museum, the City of Mount Pleasant, the NTCC Agriculture and Nursing Programs for allowing us to film on their sites.
A History of Northeast Texas Part I
A History of Northeast Texas Part II
Many of the film's stars (L-R): Karli Peek, Clayton Ferguson, Jessica Rogers, Aaron Dunn, Cody Russell, Maricely Gomez
Director: Cody Russell
A Special Report on Education in Northeast Texas 2009
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HoopsHype Dennis Rodman rumors
Ian Begley: #Knicks' J.R. Smith said he appreciated Rodman's comparison. "We work hard on the court and we play hard off the court, so (I'll) take it." Twitter @IanBegley
Dennis Rodman: Sending love to the zen master @Phil Jackson and the @New York Knicks for this season. Good luck to @JR Smith who is the new Dennis Rodman Twitter @dennisrodman
Even Dennis Rodman is embracing the idea that J.R. Smith is the 2014 Knicks version of his Chicago Bulls self. On Wednesday, the mercurial former Bulls player tweeted out his agreement with his former coach turned Knicks President Phil Jackson's assessment that Smith is the new Rodman. For The Win
Diamond Leung: Learned today Dennis Rodman has a new publicist after that whole North Korea thing. #kerr Twitter @diamond83
A Former American basketball player has said that he regrets going on the 'eerie' diplomacy trip to North Korea with the controversial Dennis Rodman to meet Kim Jong-un. Former NBA player Vin Baker traveled to North Korea with Rodman and seven additional former NBA All-Star players in January to play an exhibition game against the North Korean basketball team, after which they were introduced to the North Korean leader. According to The Huffington Post, Baker said that he was 'shocked, surprised, disappointed and hurt' following the controversial trip, adding that he believes in hindsight, most of the players who went in that trip would have given it a second thought. Big News Network
This is Rodman at a game in Argentina for the Legends of Basketball Tour, which is a tour of exhibition games featuring ex-NBA players. Rodman showed up to the game with a large blonde mohawk and quite sparkly face makeup. For The Win
Thomas added that he show his support to Rodman recently since he was in and out of a New Jersey-based alcohol rehabilitation center. "We've talked to him, at least I have been in touch with him all while he was in rehab and dealing with the situations he's dealt with," Thomas said of Rodman. "He had a conflicting date (with the reunion events in Metro Detroit) in terms of what he had already agreed to. "We love him and he's still a part of our family." Booth Newspapers
Detroit Pistons legend Dennis Rodman has been in the news a lot lately, and it's his controversial lifestyle and need to earn a living that is expected to affect his status for a 25-year "Bad Boys" reunion with his teammates this month. Peter Ginoplis, one of Rodman's closest friends since he met 'The Worm' as a 13-year-old Pistons ball boy, told MLive.com the NBA Hall of Famer won't be able to make the March 28 celebration at The Palace of Auburn Hills because he will be out of the country. "It has nothing to do with what we hear in the media right now," said Ginoplis, referring to scrutiny his friend has received for four recent North Korea trips. "He actually has another engagement. Booth Newspapers
Dennis Rodman has vowed never to return to North Korea following his controversial visit in January. The former basketball star has struck up a friendship with the country's dictator Kim Jong-un and during his trip earlier this year he was caught on camera singing Happy Birthday to the North Korean leader. Rodman's trip sparked a wave of criticism and the sports star subsequently checked into rehab after returning to the US. He has now given an emotional interview in which he declares he will never return to North Korea. Rodman is seen with tears rolling down his face as he tells ESPN, "What makes me so damn bad? What makes me this bad, awful person? "I don't want people to look at me as the devil or evil person. If I put anyone in harm's way, I apologise, you know ... If you don't want me to go back there ever again, I won't go back." West Australian
One of ESPN Films' most-anticipated 30 for 30 projects has an official airdate: The Bad Boys, which chronicles the dynastic Pistons teams of the late 1980s and early '90s, will debut Thursday, April 17, at 8 p.m. ET on ESPN. The film is a collaboration between ESPN Films and NBA Entertainment -- they partnered on the brilliant "Once Brothers" and the terrific "The Announcement" -- and Boys has the potential to be one of the better 30 for 30 efforts. (NBA Entertainment also produced the last year's sensational "Dream Team" documentary for NBA TV.) More than 40 people were interviewed for the film, including the Pistons' main principals (Isiah Thomas, Bill Lambier, Dennis Rodman, Joe Dumars, Adrian Dantley. Vinnie Johnson, John Salley, Mark Aguirre etc. ...) and rival Michael Jordan. Following the film, ESPN will air a one-hour discussion from 10-11 p.m. ET on the Bad Boys Pistons era. That show will be hosted by Bill Simmons and Jalen Rose, and ESPN NBA analyst Doug Collins will also appear along with several Pistons players from that era. I'll have more on the "The Bad Boys" in a standalone piece on SI.com on Monday. SI.com
Dennis Rodman, two months after traveling to North Korea for the second time to visit leader Kim Jong Un and conduct an exhibition basketball game, insisted in an interview with ESPN that his motives were pure and that he would not go back if that is what people wanted. Rodman, speaking in a recent interview on camera with ESPN's Mark Schwarz, said he was only tying to "do great things in life." "I wish they understood the whole purpose of why I went to North Korea," Rodman said. "I wish they did." ESPN.com
Sporting a black canvas-like fedora with black feathers in the back and a pair of large-lense, white-framed sunglasses with a nose ring in each nostril, another ring looped around his lower lip and at least one ring in his left ear, Rodman, also wrapped in several bright neck scarves, wondered: "What makes me so damn bad? What makes me this bad, awful person?" "At least someone tried," Rodman said. "So that's how I look at it. You know, I don't want to be a hero, I don't want to be this, I don't want to be that. I just wanted to be, just do happy things and do great things in life. That's all I wanted to do. That's it." ESPN.com
Dennis Rodman, who completed the "Big Three" with Jordan and Scottie Pippen, was last on Phil Jackson's wish list of power forwards, the coach said on Friday during a panel on dynasties at the MIT Sloan Sports Analytics Conference. "We had to start over when Michael came back," Jackson said. "We had to start with Toni (Kukoc), Scottie and MJ, and I wrote out a list of seven power forwards." At the top of Jackson's list was Derrick Coleman. "The mentality was not there," he said. "The skills were there, but he was in the middle of a long-term contract." For The Win
After missing out on their other options, the Bulls turned to Rodman — and made basketball history. "That was the best we could do," Jackson said, laughing. As it turns out, he was right: Rodman played a crucial role in the Bulls' second three-peat, leading the league in rebounding all three years. "He had incredible athleticism," Jackson said. "And incredible weirdness. And sometimes the weirdness followed him out to the bars after the game." For The Win
20th Century Fox has bought the comedy pitch Diplomats, inspired by Dennis Rodman's so-called "hoops diplomacy" mission to North Korea, as a directing vehicle for Ride Along's Tim Story. The Hollywood Reporter
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1962 Ferrari 250 SWB s/n 3113GT, Engine no. 3113GT Silver-Gray with Black Leather The Ferrari 250 Short Wheel Base Berlinetta is a pinnacle car, which perhaps better... More
Original specification 1960 250 GT SWB Berlinetta Competition, with correct chassis, aluminium body, engine and transmission. Cars finished to customer specification, including paint, interior... More


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2004 Panoplie in Forbes Life
We were thrilled to have the 2004 Panoplie featured in the 4/23/07 issue of Forbes Life ("California state of the art"). Richard Nalley calls it "a new peak—a sumptuous, palate-caressing red with an arrestingly clear purity of fruit." You can read other reviews of the 2004 Panoplie below, or read recent press on Tablas Creek.
The Panoplie is made available each year exclusively Tablas Creek Vineyard's VINsider club members. We have more information on the VINsider wine club.
In exceptional vintages, Tablas Creek Vineyard produces small quantities of Panoplie: a Mourvèdre-based cuvée from meticulously selected grapes, made in the model of Château de Beaucastel's Hommage á Jacques Perrin. In 2004, only 280 cases were produced.
The 2004 vintage was excellent, with a very early spring balanced by a long, warm (but rarely hot) summer. The extended ripening cycle gave the grapes intense aromatics, pronounced minerality, good acids, and good structure. Our first lots of Syrah came in on September 3rd, followed by Grenache on September 17th. An early onset of the fall rains on October 14th stopped harvest for a short time, but two weeks of sunny, cool, and breezy temperatures allowed us to harvest most of the rest of the Mourvèdre between October 23rd and 25th. A final lot of Mourvèdre, harvested on November 18th (our latest harvest ever) completed the 2004 vintage.
The grapes for our Panoplie were grown on our 120-acre certified organic estate vineyard.
The grapes were fermented using native yeasts in open and closed stainless steel fermenters. After pressing, the wines were moved into barrel, blended, and aged in large-format French oak demi-muids before being bottled in July, 2006.
The Tablas Creek Vineyard Panoplie 2004 is a barrel selection of the most intense lots of Mourvèdre, Grenache, and Syrah, all estate-grown varietals propagated from budwood cuttings from the Château de Beaucastel estate.
The 2004 Panoplie is a dense purple-red in color. It has a rich plum nose, ripe and sweet with coffee and eucalyptus notes. The complex palate shows full flavors of red and black fruit, pepper, and roasted meat. It is concentrated, dense and elegant with a wonderfully long licorice and spice finish.
Updated tasting notes from a December 2012 vertical tasting can be found on the Tablas Creek blog.
Expected Maturity
Not Available for Purchase
On December 6th, all VINsiders are invited to join Tablas Creek's owners and winemakers for our 10th annual En Primeur Tasting and Futures Offering. Taste the 2013 Esprit de Tablas and 2013 Panoplie, discuss the vintage, and enjoy a seasonal dish created to pair with the wines. The $30 cost to attend the event is refundable on any en primeur purchase. Register for one of two sessions (10:30am or 1:30pm) More information »
This holiday season, choose from 5 gift packages, all with shipping included in a gift box. We even have an epicurean pack including our organic estate olive oil that we can ship to all 50 states! Details & more gift ideas »
We were thrilled to receive such good reviews from this notoriously tough grader, including the 2012 Esprit de Tablas Blanc (92 points; "impeccably refined"), 2011 Panoplie (94 points; "pure elegance"), 2012 Patelin de Tablas (90 points; "a gorgeous wine and a fabulous value"), and the 2012 Esprit de Tablas (93-95 points; "a fascinating Esprit to follow over the coming years"). Read the complete review » More recent press »
November, 21 2014
Over recent weeks, I've received several questions from people wondering how to best preserve a partial bottle of wine for future consumption. Typically, they're wondering if they should invest in a system that replaces the air in the bottle with an inert gas, or in a vacuum system that removes the air from the bottle entirely... Read More »


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Jim Harvey's soon-to-be-finished feature documentary, The Great Divide, aims to tell the tangled story of water in Colorado -- a subject as vast as the state and the eight states that Colorado supplies water to. He's looking at the acequias (ditch irrigation systems) in the San Luis Valley, the expo ... More >>
Robert Alfaro Atticus 1125 East Evans Avenue 720-459-8273 tabletotavern.com/atticus This is part one of my interview with Robert Alfaro, chef of Atticus; part two of our interview will run tomorrow. Most of us have childhood food memories: Lucky Charms, chocolate-chip cookies, flipping our first e ... More >>
What will happen when David Caruso gets his hands on Balloon Boy?It'll happen any day now: You'll come home from work, sink into your couch and flip on your TV, hoping for a Real World-Road Rules marathon or something equally vapid, and there it will be: that damn balloon, flying through the ... More >>
Builder Paul Lambert's dream house is the hit of the show homes, but homebuyers and creditors are raining on his parade.


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Field of Science
Gotta get one of these! Starry, starry bike path1 day ago in The Phytophactor
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Polypropylene tubes = toxic
5 comments:
- AnonymousNovember 11, 2011 at 4:50 PM
is this supposed to be data? clarify your figures, please.ReplyDelete
Dear anonymous,ReplyDelete
The whiteboard photos are clear, they are a "chalk'n'talk" equivalent of a couple of PowerPoint slides.
- AnonymousNovember 12, 2011 at 5:45 AM
do you screw the caps on tightly for both types of tube? might there be differences in the oxygenation of the growth medium or is this controlled for/something you've already looked at?ReplyDelete
- AnonymousNovember 12, 2011 at 11:53 AM
Nice experiment! Just curious- have you tested if fresh media, mock-incubated in glass tubes, can support bacterial growth when transferred to polypropylene? I know the issue of absorption of the arsenite by the glass has been discussed, but I'm curious if the glass either leeches out a protective chemical, or absorbs enough arsenic to allow better bacterial growth.ReplyDelete
"So the pp tubes don't cause some stable toxic change to the medium."ReplyDelete
That would appear to suggest one of two things at work: (1) something leeching out of the pp tubes that doesn't have a long half-life in the medium (volatile or unstable) or (2) there is something about glass tubes that reduces the toxicity of the arsenate.
Pre-incubae As medium in glass, transfer to glass and pp tubes, inoculate with cells. If you get growth only in glass, it supports (1). If you get growth in both, it supports (2).
Of course, there is the obvious question that should be asked: is the result you've presented here repeatable?
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Educating People at Risk for AIDS
T-PEMD-88-8: Published: Jun 8, 1988. Publicly Released: Jun 8, 1988.
Additional Materials:
- Full Report:
(202) 512-4800
GAO discussed efforts to disseminate information on Acquired Immune Deficiency Syndrome (AIDS) to minority communities, intravenous drug users, and youth. GAO evaluated prior medical research efforts and found that an effective AIDS education campaign should: (1) target precise groups to inform them about the disease through sources they trust and respect; (2) consider why the targeted group needs AIDS education; (3) use specialized media such as radio, television, newspapers, brochures, bus posters, and billboards; (4) cite modes of transmission for intravenous drug users but emphasize modes of nontransmission among young children in order to dispel unfounded fears; (5) provide the skills for behavior changes needed to reduce risks; (6) include information on the degenerative and fatal nature of the illness; and (7) specify the intended outcome of its effort to educate the public about AIDS.
Nov 13, 2014
Indian Affairs:Bureau of Indian Education Needs to Improve Oversight of School SpendingGAO-15-121: Published: Nov 13, 2014. Publicly Released: Nov 13, 2014.
Sep 24, 2014
Special Education:Improved Performance Measures Could Enhance Oversight of Dispute ResolutionGAO-14-390: Published: Aug 25, 2014. Publicly Released: Sep 24, 2014.
Sep 10, 2014
Department of Education:Status of Prior GAO RecommendationsGAO-14-848T: Published: Sep 10, 2014. Publicly Released: Sep 10, 2014.
Older Americans:Inability to Repay Student Loans May Affect Financial Security of a Small Percentage of RetireesGAO-14-866T: Published: Sep 10, 2014. Publicly Released: Sep 10, 2014.
Aug 22, 2014
Education of Homeless Students:Improved Program Oversight NeededGAO-14-465: Published: Jul 31, 2014. Publicly Released: Aug 22, 2014.
Jul 16, 2014
Special Education:Additional Federal Actions Could Help Address Unique Challenges of Educating Children in Nursing HomesGAO-14-585: Published: Jul 16, 2014. Publicly Released: Jul 16, 2014.
Jun 16, 2014
School-Meals Programs:USDA Has Enhanced Controls, but Additional Verification Could Help Ensure Legitimate Program AccessGAO-14-262: Published: May 15, 2014. Publicly Released: Jun 16, 2014.
Jun 4, 2014
Education Grants:Promise Neighborhoods Promotes Collaboration but Needs National Evaluation PlanGAO-14-432: Published: May 5, 2014. Publicly Released: Jun 4, 2014.
Apr 30, 2014
Financial Literacy:Overview of Federal Activities, Programs, and ChallengesGAO-14-556T: Published: Apr 30, 2014. Publicly Released: Apr 30, 2014.
Mar 12, 2014
Federal Student Loans:Oversight of Defaulted Loan Rehabilitation Needs StrengtheningGAO-14-426T: Published: Mar 12, 2014. Publicly Released: Mar 12, 2014.
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Patriots Injury Report
Patriots Injury Report: Jones, Woodhead 'Probable' For AFC Championship
The Patriots had perfect attendance at Friday's practice session, their final tune-up before hosting the Baltimore Ravens in the AFC Championship game on Sunday.
Patriots Injury Report: Gronk, Mankins, Talib Among 20 'Questionable' Against Dolphins
As has been the trend in recent weeks, the Patriots injury report for their regular season finale against the Miami Dolphins on Sunday is a lengthy one.
Patriots Injury Report: Gronkowski Among 19 Questionable vs. Jacksonville
The Patriots had perfect attendance at practice on Friday, but 19 players still find themselves listed as "questionable" for Sunday's matchup with the Jacksonville Jaguars.
Patriots Injury Report: Gronkowski Among 19 Questionable vs. 49ers
Patriots tight end Rob Gronkowski is one of 19 Patriots listed as "questionable" for Sunday night's game against the San Francisco 49ers.
Patriots Practice: Gronk DNP, 12 Limited
The New England Patriots practiced for the first time in preparation of Super Bowl XLVI on Thursday, and were without one of their best offensive players.
14 Patriots Questionable For AFC Championship
The New England Patriots are listing 14 players questionable for Sunday's AFC Championship against the Baltimore Ravens at Gillette Stadium.
Patriots Practice: Brady Full Participant, 14 Limited
A day after missing practice, Patriots quarterback Tom Brady was a full participant Thursday afternoon.
Patriots Practice: Hernandez Present, Brady Not
Patriots quarterback Tom Brady was not on the practice field Wednesday afternoon as New England prepares for their AFC Championship matchup with the Baltimore Ravens.
Patriots Vollmer Out, 12 Questionable For Sunday
The New England Patriots have ruled offensive lineman Sebastian Vollmer out, with linebacker Jermaine Cunningham doubtful for Sunday's game against the Washington Redskins.
Vollmer Out, 13 Questionable For Patriots Against Colts
Offensive lineman Sebastian Vollmer is out for the Patriots on Sunday, but they might get players like corner Devin McCourty and safety Patrick Chung back against the Indianapolis Colts.


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Nine Inch Nails
It's hard to imagine how an album that sounds as if it were recorded on an active airport runway could be captivating, but that's what this disc loudly achieves. Chief Nail Trent Reznor, who wrote and sings all the material, manages to hammer enough melody into the wall of techno-pop he has erected to produce a surprisingly palatable album. And while Reznor hasn't written a track on Spiral that will ever see a Billboard Top 40 chart, he has accomplished something far more impressive—composing a body of songs that is fresh, innovative and mercifully unlike most of the recycled '70s tunes cramming our radios. (Nothing/TVT/Interscope)
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North Carolina Unemployment Claims Stay Backed Up
RALEIGH, N.C. (AP) — It's unclear whether North Carolina's unemployment insurance office will meet its goal on clearing a backlog of initial claims that grew as office workers became more deliberative about whether someone qualifies for benefits.
Division of Employment Security chief Dale Folwell told lawmakers last month he hoped to eliminate 12,000 unresolved benefit claims by the end of March. Folwell gave the same backlog number Wednesday after a legislative oversight committee meeting.
He says the productivity of division workers has been hurt by weather-related delays but is optimistic the backlog can be quickly eliminated.
The backlog grew late last year to ensure jobless workers were not being overpaid. More time is needed to examine the case when employer and employee explanations about why the person no longer works do not match.
(© Copyright 2014 The Associated Press. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)


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Crave's Michael Franco gets his hands on the MOS Spring charging cable and proceeds to torture the stuffing out of it.
We all face stress in our daily lives, but these podcasts can teach you how to calm your mind and body.
Facebook's data team reports that World Cup watching users are having quite the O-gasms when they post news of goals.
At 100 times slower than your eye sees, this Slow Mo Guys video of bubbles popping offers a beautiful moment of temporary escape.
Shopping for your home network? This buying guide will keep you connected with the best options.
This free game has science in its corner. But it's missing something else: fun.
Project Christine is a concept custom-build PC system where you don't have to worry about breaking the components -- just click new units into place.
Natural. Intuitive. Immersive.
As stressful exam week hits, Just in Case is a mobile-friendly Web site that directs students to appropriate resources both on campus and beyond.
A prototype bra from Microsoft researchers uses sensors to follow the wearer's mood with a goal of helping prevent stress-related eating.


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Valverde to lead Movistar in Tour de France
Spain's Movistar says Alejandro Valverde will be its lead rider in this year's Tour de France, while Colombian Nairo Quintana will be top rider for the Giro d'Italia.
In a statement Tuesday the team says both riders will share leadership for the Spanish Vuelta.
Team manager Eusebio Unzue said Nairo was still too young to tackle the Tour and the team thought it best to ''keep him growing into the formation.''
Unzue added that Valverde will ride in next week's Dubai Tour for the first time, the team's first incursion into the Middle East, he said.
He said 33-year-old Valverde, who won the 2009 Vuelta, would be ''a solid leader'' in the Tour and that both riders should be fully fit for season-ending Vuelta.
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Interview with Sara Quin
AE: Good! And on a similar note, I'm curious as to how you responded when you heard the NOFX song, "Creeping Out Sara." What was your initial response?
SQ: Well, it's complicated. There's so much sexism and homophobia in the world and in the industry, and Tegan and I have struggled with that our entire careers. So anytime we sort of feel like people are not being respectful, you don't want to let it hurt your feelings, but there's also a part of you that knows that — I mean, I don't think those guys are bad guys, I don't think they were trying to hurt our feelings, or be disrespectful or whatever, but I don't think people very often think they are doing that.
There's been lots of press or things said about that, and I think "Oh my god. If you actually knew what you said was really offensive," I don't think most people would do it or say it — they just don't have that education.
But anyway, my first instinct was that this is a band that has a certain type of audience and it was more important to me that the audience was probably going to take it as a diss or as a license to treat us or think of us in a certain way. There's not much you can do about that, you know? It just happens.
AE: Yeah. As far as the songwriting for Sainthood, did you have any sort of priorities as far as trying new things, like your writing together for the first time. But did you have any other things you wanted to accomplish that you hadn't tried on previous albums?
SQ: We knew that we were going to record the album in a way that we hadn't recorded our previous five records. Like we knew we were going to play the material live, like as a band in the studio and try to get full band recordings which didn't really affect how I wrote songs, but impacted how I worked on the songs.
In the past, since we just sort of recreated the demos in the studio, there wasn't as much focus on me writing background parts of keyboard parts because we could flesh that all out in the studio.
And in terms of the actual songwriting, I knew one of the variables would be in how we wrote the songs. Tegan and I have always written separately from one another. I didn't want to make it the main focus of the songwriting for this album, but I did want to take a couple of shots at it, the first one being when we went to New Orleans and wrote together.
For as awkward of an experience as it was, it was actually quite successful. We wrote seven really great songs, and it was also when we started to talk about sainthood as a theme.
The Leonard Cohen song, "Came So Far," was an inspiration and a muse, so that proved to be a really important time, and we continued to collaborate and write songs over the next few months, and a few of those songs ended up being B-Sides, and also "Paperback Head" made the record.
So it was an interesting experience. It also gave Tegan and I a different energy when we were approaching this album because we were both really wholeheartedly making an effort to be collaborative with each other in the earlier stages. So often we'd talk about collaborating, but this was sort of organically collaborating in the infant stages of songs, when they were just barely ideas.
AE: I asked some AfterEllen.com fans for questions and one wanted to know if Sainthood would be a good place to start if they're new to Tegan and Sara. What would you say to someone that's never heard you before? What would you suggest?
SQ: What's great is, I think this album — and I'd certainly say this about So Jealous and The Con, as well — but I think the album stands alone. I think if somebody discovered us on this record, they could easily go back to the previous material we've written and probably like it. Whereas if someone discovered us on So Jealous, I think this would be a natural progression for them.
I think the material is similar enough but also different enough that we're the kind of band that has a fanship that isn't just a one album kind of fanship.
But yeah, I think this album is a great place to start. I think it's more of an accessible album, which I don't think has to be a bad thing. Some of the albums that were really inspiring to me that still resonate really deeply were albums that sold tens of millions of copies. It's pretty much like no one does that anymore. I think then it wasn't so taboo to be mainstream of popular. I think this album can do that without devaluing what we do or what we've done in the past.


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Strands, Domains and Dimensions
Strands | Domains and dimensions | Show all
The Victorian Essential Learning Standards are organised into three connected areas of learning called strands.
Students learn about themselves and their place in society. They learn how to stay healthy and active. Students develop skills in building social relationships and working with others. They take responsibility for their learning, and learn about their rights and responsibilities as global citizens.
Students learn the knowledge, skills and behaviours in the arts, English, humanities, mathematics, science and other languages.
Students explore different ways of thinking, solving problems and communicating. They learn to use a range of technologies to plan, analyse, evaluate and present their work. Students learn about creativity, design principles and processes.
Domains and dimensions
Domains are a distinct body of knowledge, skills and behaviours.
Standards for each domain are organised into dimensions.
The domains and their dimensions are listed below. Links in the table below will take you to the introduction page for the relevant domain.
Health and Physical Education
Movement and physical activity
Health knowledge and promotion
Interpersonal Development
Building social relationships
Working in teams
Personal Learning
The individual learner
Managing personal learning
Civics and Citizenship
Civic knowledge and understanding
Community engagement
The Arts
Creating and making
Exploring and responding
Speaking and listening
The Humanities
Humanities knowledge and understanding
Humanities skills
The Humanities – Economics
Economic knowledge and understanding
Economic reasoning and interpretation
The Humanities – Geography
Geographic knowledge and understanding
Geographical skills
The Humanities – History
Historical knowledge and understanding
Historical reasoning and interpretation
Languages Other Than English
Communicating in a language other than English
Intercultural knowledge and language awareness
Measurement, chance and data
Working mathematically
Science knowledge and understanding
Science at work
Listening, viewing and responding
Design, Creativity and Technology
Investigating and designing
Analysing and evaluating
Information and Communications Technology
ICT for visual thinking
ICT for creating
ICT for communicating
Thinking Processes
Reasoning, processing and inquiry
Reflection, evaluation and metacognition


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Wow I've bought magic from other magic stores and MJM Magic is by far the best! Great customer service & Great deals!!!!!! You won't regret it...Read More ->
Outstanding customer service! I haven't found another store where I can get that service. If you e-mail them, they'll answer in minutes and also with...Read More ->


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The Trust actively campaigns on a range of issues, ensuring that the patient voice is heard, to improve services for those affected by a liver condition, promote early intervention and diagnosis, and to raise awareness. Current campaigns include:
Love Your Liver
The Trust launched its Love Your Liver campaign in 2012 as a national campaign aiming to increase awareness, promote good liver health and offer practical advice to the public on reducing risk factors. The main part of the campaign has taken the form of a roadshow for the last three years where 'pop up' liver clinics have been offered in key cities around the country during January each year. Additional events take place throughout the year. For more information visit the Love Your Liver website.
Liver Task Force
The Trust works with the Liver Task Force to develop and implement actions which would have been part of a National Liver Strategy had it been implemented, such as commissioning frameworks; patient protocols; patient related outcome measures and patient related experience measures.
Alcohol Health Alliance
As part of this group of 70 experts from across industry and the government we are campaigning for the introduction of a new alcohol strategy which calls for a 50p minimum price per unit of alcohol and a range of policies to address the health effects of the national issue of excessive drinking.
NICE Appraisal Committees
The Trust is part of a number of committees set up by the National Institute for Clinical Excellence (NICE) to represent the patient voice on a range of subjects such as non invasive testing in alcohol related liver fibrosis, various new drug treatments for liver related conditions, the viral Hepatitis Advisory Committee and the Obesity Forum.
Prescription Charges Coalition
The Trust is part of a group of patient organisations campaigning to extend exemption from prescription charges to all those with long term conditions. Visit the campaign website.
Liver Patients' Transplant Consortium
This group of charities relates to transplants, NHS and blood. We are currently working on the effects of the changes in the NHS on patient services, including the impact of Health and Wellbeing Boards, commissioning and equality of access to technology.
All Party Parliamentary Groups on Alcohol and Hepatology
We are active members of these groups to promote discussion of alcohol related health issues and all hepatological issues, including viral hepatitis and related public health issues, to raise matters of concern with, and make representations to, government and other policy makers. View the latest report
NHS Atlas of Variation in Healthcare for People with Liver Disease
This first ever report has highlighted the widespread variations across the across the country giving us the starting point for discussion with the underperforming regions to identify how they plan to improve services and reduce inequality for liver patients. View the report.


text: It looks as though the love affair between Khloé Kardashian and rapper French Montana is heating up. Over the weekend, the pair were spotted jet setting all over the U.S. together with stops in Miami, Washington D.C. and New York City, before French jetted off to Morocco. Khloé, dressed in all black during their visit to New York, wore a necklace that displayed French's name in Arabic, which has folks believing they could be getting serious.Meanwhile, we are wondering, is this just a rebound for Khloé? Odd couple alert!One thing is for sure, Kim's upcoming wedding will be interesting if French Montana tags along. Especially if Kim decides to invite Trina!R&B Divas: LA fans, in case you've been out of the loop during the off season, Lil' Mo has a new man. Earlier this year, the singer left her husband Phillip Bryant (who was a major part of her story line), and she is now dating a new guy named Karl "Dynamite" Dargan. She announced on Instagram last month:MCM. Aka my FACETIME!!


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The city bans trans fats from restaurants, despite the fact that nobody minds the stuff, the industry is against the regulations, and New Yorkers stand to lose their flaky pie crusts. (NYT)
McDonald's, meanwhile, donates $2 million to childhood-obesity research. (Nation's Restaurant News)
And hackers bust open Burger King's free Whopper offer. (A Hamburger Today)
More women are hitting the hard stuff. (NYDN)
In a champagne-and-caviar matchup, fired Gilt chef Paul Liebrandt will consult for Stephen Starr, the mogul behind Buddakan and Morimoto. (Snack)


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All News & Blogs
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Army Lt. Col. Tamatha Patterson waits for Defense Secretary Leon Panetta to hand her
Cliff Owen/ASSOCIATED PRESS
Visit the Photo Place
Date published: 1/25/2013
Associated Press
WASHINGTON--Defense Secretary Leon Panetta, in lifting a ban on women serving in combat, said women have become integral to the military's success and have shown they are willing to fight and die alongside their male counterparts.
"The time has come for our policies to recognize that reality," Panetta said Thursday at a Pentagon news conference with Gen. Martin E. Dempsey, chairman of the Joint Chiefs of Staff.
Panetta said that not all women will be able to meet the qualifications to be a combat soldier.
"But everyone is entitled to a chance," he said.
He said the qualifications will not be lowered, and with women playing a broader role, the military will be strengthened.
Panetta said that his visits to Afghanistan and Iraq to see U.S. forces in action demonstrated to him that women should have a chance to perform combat duties if they wish, and if they can meet the qualifications.
"Our military is more capable, and our force is more powerful, when we use all of the great diverse strengths of the American people," Panetta said earlier Thursday at a Pentagon ceremony in remembrance of Martin Luther King Jr.
Panetta is expected to step down as Pentagon chief sometime in February. Republican Former Sen. Chuck Hagel of Nebraska has been nominated as his successor, and his Senate confirmation hearing is scheduled for Jan. 31.
"Every person in today's military has made a solemn commitment to fight, and if necessary to die, for our nation's defense," he said. "We owe it to them to allow them to pursue every avenue of military service for which they are fully prepared and qualified. Their career success and their specific opportunities should be based solely on their ability to successfully carry out an assigned mission. Everyone deserves that chance."
The decision to lift the ban on women serving in combat presents a daunting challenge to top military leaders who now will have to decide which, if any, jobs they believe should be open only to men.
Panetta planned to announce at a Pentagon news conference that more than 230,000 battlefront posts--many in Army and Marine infantry units and in potentially elite commando jobs--are now open to women. It will be up to the military service chiefs to recommend and defend whether women should be excluded from any of those more demanding and deadly positions, such as Navy SEALs or the Army's Delta Force.
The historic change, which was recommended by the Joint Chiefs of Staff, overturns a 1994 rule prohibiting women from being assigned to smaller ground combat units.


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November 28, 2014
Here in Charlottesville the snow began falling at around 5pm.
The forecast has snow falling through the evening and into tomorrow afternoon. Snowfall totals will range anywhere from 8 to 12 inches with higher amounts in locations above 1000 feet. Some snowfall totals reported from our viewers on https://www.facebook.com/CBS19Weather :
Roads covered in Palmyra
Grounds covered in Louisa and Gordonsville
Snow in Bleinheim, Kents Store, Fry's Spring, Buckgingham, Waynesboro, Orange, Key West, Unionville, Lake Monticello and many more!
Post here with snowfall totals so far!
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.com.


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Cute Kid(s) Alert! Ben Affleck & Seraphina Pick Up Violet From School (PHOTOS)
How cute is this trio?
Ben Affleck took some time off from his busy work schedule on Tuesday afternoon and picked up his 5-year-old daughter Violet from school. Making it a family affair, he also brought along his 2-year-old daughter Seraphina.
We love Ben, but we can't wait for him to ditch those shaggy locks!
Ben will star and direct in Argo (out in 2012), which according to IMDB is about:
"As the Iranian revolution reaches a boiling point, a CIA 'exfiltration' specialist concocts a risky plan to free six Americans who have found shelter at the home of the Canadian ambassador."Sounds intersting! Check out some photos of him on set below. Jennifer Garner welcome their third child! According to reports, she is due early 2012 and they're expecting a boy.
Also, be sure to take a look at the rest of the cute photos in the gallery!


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Space Taxi
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A debut entry in a new chapter book series co-written by the best-selling author of
Archie takes flight
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Awsome book to read
It's Take Your Kid to Work Day and Archie has been waiting eight years, eight months, and eight days for his dad to take him for a ride in his taxi. It's the biggest surprise of his life when they zoom into outer space! This story is exciting and humorous. With occasional illustrations and 100 pages of text, it's just right for early chapter book readers.
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Find records of Jack Leeder
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Jack W Leeder (1968 - 2008) was born on July 8, 1968. He was born into the Leeder family.
Jack had no relationships. Jack died on September 27, 2008 at 40 years of age.
Jack W Leeder's last known residence is at Ohio.
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