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GARDEN GROVE – You probably never heard of Ohrdruf.
I hadn't until I sat down with Ralph Tennant, a soft-spoken man who walks with a cane.
He had something to tell me – a horror story – about the town where Johann Sebastian Bach grew up and where Kewpie dolls once were made.
"It's so vivid that I could sit down and draw a picture of what I saw there," says Tennant, 87, of Garden Grove. "It's hard to believe that such a thing could even take place."
But it did. And Tennant is one of the few left who saw it.
• • •
He doesn't drink or swear; doesn't talk big about what he did in World War II.
Tennant ran telephone wire for the 89th Infantry Division as it followed Gen. George Patten's armored division toward Berlin.
"We'd move till we met opposition," he says. "Then we'd take cover and fight it out."
Tennant got shot at, got strafed by a German fighter plane and, at one point, was even got surrounded by German SS troops.
"I saw men get shot and killed," he says. "I had a bullet go through my pants leg."
Yet none of it prepared him for April 8, 1945 – one month before the war in Europe ended.
"We were on a regular dirt road," he says. "There was a big wire-fenced area with a huge gate. I didn't know what it was."
As he stepped out of his Jeep, an officer said: "You better come take a look at this."
• • •
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Tag: logitech keyboard folio
Logitech announces new Keyboard Folio for iPad and iPad mini
Logitech has been making a name for itself in the iPad accessory business, selling such popular products as the Ultrathin Keyboard Cover for iPad (US$99.99, $89.99 for the iPad mini version). Today the company announced a new pair of keyboard cases for the iPad line: the Keyboard Folio for iPad...
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Like to get around on two wheels? Win a folding bike lock that blends high security with a modern look and fresh design.
If you think FireTV.com is an Amazon link, please pause. It appears to go to a rather NSFW site. Is Amazon rushing to buy the URL, but didn't get there quite on time?
Bid welcome to a fast-ish zoom for the K-mount and a wide zoom for the Q.
If you are experiencing troubles with SMB connections in OS X Mavericks, you can try forcing the use of the prior SMB protocol.
The lens manufacturer has launched its Mount Conversion service, which will let you update any of its newer lenses to a compatible mount on demand.
Sick of boring black or white? Pentax now allows you to choose and customise the colours of its Q10 interchangeable lens camera.
Stop using your dSLR like a point-and-shoot and infuse some new life into your photos. Treat yourself to a new lens.
Whether buying a second-hand lens or just wanting to have a sticky-beak around your existing equipment, here is how to work out the date and place of manufacture of your Canon lens.
While there are plenty of off-the-shelf solutions that you can buy, you'll get the most reward by getting down and dirty and building your own PC. Here's a rundown of what you'll need to do.
A great option if you have a shelf full of K-mount lenses and don't mind missing some action shots, but the Pentax K-01 isn't such a great option for a typical amateur photographer.


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GymPact Review – Get Paid for Working Out
GymPact is an interesting mobile phone app from Gym-pact.com that you can download on your smart phone and get paid for working out.
Yes, you get paid for working out on a regular basis. Basically, the Gympact app is used to record and verify all your daily workout activities.
How GymPact Works?
There are 3 different types of Pacts – gym pact, veggie pact, food logging pact. As the name suggests, gym pact is where you commit to a regular weekly workout plan.
CreateMyTattoo.com Review – Get Paid Creating Tattoos Designs
Over the last few years, the need of having customized tattoos have increased tremendously and unlike in the past when drawing customized tattoos was unheard of or not a professional to really brag about, nowadays, designers and artists who design tattoos sketches have become very popular and indeed, most of them are making some good cash.
So, if you are reading this post and you are a tattoo artist or a designer who can create amazing tattoos designs continue reading on this post to find out how you can get started on CreateMyTattoo.com
Gomez Peer Zone Review – Get Paid to Be Online
Gomez Peer is basically a javascript that runs in the background of your computer/laptop and utilizes your system idle space such as; processing power, RAM and bandwidth to test the performance of other websites from all over the world.
As stated on their website, by utilizing your system characteristics together with other systems from the world, the application performs different tests to measures how a website reacts when someone visits that particular website. They later utilize the results gotten to improve the performance of the website.
Treasure Tropper Review – Make Money Complete Online Tasks & Offers
TreasureTropper is another great website where you can complete short simple tasks or offers and get paid.
The site has been operating since 2005 and it seems very stable. They do also have a forum and a chat room where you can participate and air your concerns.
They are many offers available on the website, including Cash offers, cash surveys, cash tasks, cash search, cash shopping, arrowhead dig site, daily deals, scale scavenger and treasure vault, among others.
Make Money Uploading & Selling Photos Online
If you enjoy taking photos or maybe, photography is one of your hobbies, then you could turn your hobby into a money making project.
Even though most people prefer taking photos for their own personal use or for uploading on their own websites, you could decide to turn your photography to money.
Nowadays, there are many website where you can submit your photos and get paid every time someone uploads your image from a website.
ClickBank University Review – Step By Step Training
Clickbank has released its own internet marketing product, ClickBank University, which is described as the world's first program to teach you everything you need to know on how to make money online.
The product is developed by Adam Horwitz and Justin Atlan. Adam Horwitz and Justin Atlan are top marketers and entrepreneurs who started internet marketing at the age of 19 years and they are now self made millionaires.
Make Money by Uploading & Sharing Videos
Do you have an interesting video that you would like to share with the world? If you do or if you enjoy making videos, you could make some money by sharing them with the world.
As we all know, YouTube dominates this industry and is well known when it comes to video marketing. However, there are a few other upcoming smaller videos sites that are doing pretty good and they are currently giving YouTube a tough competition.
Breakstudios.break.com Review – Submit Articles & Get Paid
Breakstudio.break.com is a website that employ highly qualified freelancer writers to write articles for their online publishing websites that includes; Break.com, Mademan, Holy Taco, Cage Potato, Screen Junkies and Chickipedia, among others.
They employ writers who are passionate about writings and who are qualified in different categories to write excellent articles for publishing in those websites.
PaidForumPosting Review – Get Paid for Blog Commenting
PaidForumPosting is a little bit different from other paid forums websites. They hire members to comment on other blogs/websites unlike other paid forums that accept members to post or comment on their own forum.
As stated on their website, the company has been in operation since 2005 and they specialize in contents creation for other websites. They also do offer other services such as; article writing, blog commenting and forum moderation.


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The Wapakoneta Redskins bounced back from a disappointing start to the varsity wrestling season to post a 46-34 win over the Van Wert Cougars on Tuesday at Wapakoneta High School.
Wapak struggled in the Findlay Trojan Duals on Saturday. But the young Redskins squad showed resilience in the Western Buckeye League dual-meet opener.
ÔÇťWe improved a lot from Saturday,ÔÇŁ Redskins varsity coach Jason Rostorfer said. ÔÇťIt was the first time a lot of these freshmen got to wrestle varsity, so they were a little nervous and apprehensive. ...
ÔÇťWe still have a long way to go. We made a lot of mistakes we shouldnÔÇÖt have made. But theyÔÇÖre young. I thought our older guys wrestled well. WeÔÇÖre blessed with good leaders this year. Our junior class, they do a really good job of bringing the younger guys along.ÔÇŁ
The Redskins lost several key wrestlers to graduation last year. The 2011-2012 team is young, with just one senior (Derick Dean), four juniors, five sophomores and nine freshmen.
ÔÇťAny coach in any sport will tell you that, when you lose a lot of talent and youÔÇÖve got young guys taking their place, itÔÇÖs a different team chemistry and makeup,ÔÇŁ Rostorfer said. ÔÇťThe hardest thing as a coach is finding what makes every kid tick. If you can find that button that you can push and that motivation, youÔÇÖre going to get a lot further along.ÔÇŁ
Thanks to a pair of early pins, Van Wert jumped out to a 16-0 lead before the Redskins clawed their way back into the match thanks to back-to-back pins.
Junior Holden Hengstler (170 pounds) notched a pin just 31 seconds into his match. And classmate Alec Brown (182) did the deed at the 1:31 mark.
Freshman Colton Brown (195), the younger brother of Alec Brown, tied the meet at 16-16 with a 16-2 decision.
Then sophomore Jarred Carpenter, wrestling at 220, pinned his opponent in just 13 seconds to give Wapak the 22-16 lead.
Junior John ÔÇťJ.T.ÔÇŁ Martin (106) also won by a pin at the 46-second mark. But a pair of Wapak voids left the score tied 28-28 with four bouts to go.
The Redskins finished strong, winning three of the four, all by pin.
Sophomore Jordan Kaeck (120) won at :27, freshman Dallas Ambos (132) at 5:27, and junior Nate Valentine (138) at 3:14.
Wapak returns to action Saturday at the Firebird Classic. The RedskinsÔÇÖ next home match is Tuesday, Dec. 20 in a tri-match against Indian Lake and an opponent to be determined.View more articles in:


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Tracking all of the parties at SxSW in Austin. Updated by @mager. This site is not affiliated with SxSW.


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Vivid Named Studio of the Year- XCritic Consumer Reviews
They startled the video world with their blockbuster sensations, "Jamie Loves Jeff", one of adult's all-time major releases. Now they're back. And they're ready for each other, in the reunion they both wanted. And both wanted on film. Vivid proudly presents Jamie Loves Jeff 2. The video that proves you can go home again. And if you're Jeff Stryker and Jamie Summers, you just may burn down the house.
Jamie Summers. Jeff Stryker. She was pure. He was tough. They were high scholl sweethearts. The met again 10 years later at the high school reunion. And the first thing they did was make love by the railroad tracks. The same track she was from the wrong side of. "Jamie Loves Jeff." Aside of the brat you've never seen.


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Etch-A-Sketch Capitalizing on Race to White House
The maker of the classic children's toy Etch-A-Sketch is still embracing its 15 minutes of political fame.
Ohio Art launched a new ad campaign based on a comment made by Mitt Romney's aide.
He said that everything can change, just like an Etch-A-Sketch, just in time for the November election.
The new campaign pokes fun at politics in general, not just the recent gaffe.
One ad says the toy comes with a left knob and a right knob for each political party, and then it says they're separate but they have to work together to make loop-the-loops.
Another ad says the toy itself is just like politics -- with a lot of gray area.
The views expressed below are not those of News4Jax or its affiliated companies. By clicking on "Post," you acknowledge that you have read the Terms of Service and your comment is in compliance with such terms. Readers, please help keep this discussion respectful and on topic by flagging comments that are offensive or inappropriate (hover over the commenter's name and you'll see the flag option appear on right side of that line). And remember, respect goes both ways: Tolerance of others' opinions is important in a free discourse. If you're easily offended by strong opinions, you might skip reading comments entirely.


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Heidi Klum's Beauty Evolution
From blonde, beachy hair that screams "swimsuit model," to the sophisticated, Old Hollywood glam that's perfect for a Project Runway hosting gig, we've rounded up Heidi Klum's best beauty looks through the years. For even more Heidi, don't miss all of the photos from our February cover shoot, and check out her exclusive interview with Marie Claire!
December 2001
Heidi pumped up her lighter locks with voluminous curls.
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Check out the procession of vintage cars and fairy-tale carriages fit for the Prince, his bride and their entourage
Credit: Paul Hackett/WPA/Getty
Updated: Friday Apr 29, 2011 | 01:00 PM EDT
By: Kiran Hefa & Ainka Shackleford
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The Royal Tour may be winding down, but Duchess Catherine still has a few new ensembles left in her suitcase
3 of 9
Close family of the bride and groom were transported to Westminster Abbey in cars, but extended members of both families had the luxury of being driven to the wedding site in Volkswagen motor coaches.
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


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Book your room at Best Western Willerby Manor Hotel
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We're delighted to say that BEST WESTERN Willerby Manor Hotel is one of the highest rated AA hotels in the Hull area. No wonder! With 3 acres of beautiful gardens, it provides an unrivalled setting for your overnight stay or special occasion...with an enviable reputation for the quality of the food too! The hotel boasts a brand new contemporary brassiere, complete with a wonderful (and spacious) outside dining area, so you can chill out with a hot meal in relaxing settings! Only four miles from the busy, bustling city of Hull, you'll be in the right place to explore the historic sites of Beverley and York nearby. All bedrooms are individually decorated to an exceptionally high standard, all with ensuite facilities. And for fitness fanatics, use of the extensive health club facilities, including 18 metre swimming pool, sauna, steam room, is absolutely free. Coast, countryside and convenience await, so what are you waiting for? Hotel currently have no beauty therapist.Information missing or incorrect? Tell us!
At your hotel
At your hotel
Data port Available, Exercise Gym, Babysitting/Child Services, Safe Deposit Box, Restaurant, Hairdryers Available, Indoor Pool, Free Parking, No Smoking Rooms/Facilities, Room Service, Barber Shop, Horseback Riding, Elevators, Massage, Porters, Copy Service, Guest Laundromat, Pool, Solarium, Lounge, Steam Bath, Outdoor Parking, Handicapped Rooms/Facilities, Double Bed, Single Bed, Radio, Wake-up Service, Trouser Press, Television with Cable, Coffee Maker in Room, Meeting/Banquet Facilities, City Center, Smoke Detectors, Electronic Door Locks,
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- Total number of rooms - 51
- Safe-deposit box at front desk
- Babysitting or childcare
- Number of floors - 3
- Restaurant
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- Smoke-free property
- Elevator/lift
- Meeting rooms
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In your room
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The fine print for Best Western Willerby Manor Hotel
When you arrive
Check-in time starts at 14:00:01
When you leave
Check-out time is 11:00:01
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Accepted at this hotel: American Express, MasterCard, Visa
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Indicative rates are for search purposes only. The entire range of rates may not be available during certain seasons or other specified periods of time. Check for specific rate availability when making a reservation.


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Waxahachie rolls out app for city services
The city of Waxahachie has launched a new app for smart phones that will connect residents and visitors with city services, officials and information. The app can be used on an And
When it comes to the long range plan for the Waxahachie Independent School District, superintendent Dr. Jeremy Glenn and administrators are asking Long Range Planning Committee members to answer one question:
Waxahachie Ellis County Johnson County Health Business
Trees may be our biggest bargain for environmental improvement. No matter what the condition of a home or building, well-placed and carefully selected trees can make the entire environment mor… Comments (0)
Jr High High School College Rec League
For the second time, the Southwestern Assemblies of God University men's basketball team topped Paul Quinn College, 70-41. Comments (0)
The Texas Master Gardener Association program is an educational volunteer program conducted by the Texas Agrilife Extension Service of Texas A&M University. Master Gardeners have special t… Comments (0)
Susan G. Komen®Greater Fort Worth announced today that Erin Hayes has joined the nonprofit as the Affiliate's Race and Events Manager. Comments (0)
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Waxahachie Independent School District Superintendent Dr. Jeremy Glenn outlined a bold facilities strategy for the district during Thursday's WISD Long Range Planning Committee (LRPC) meeting.… Comments (0)
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Bobcats at Clippers
9:30 p.m., Staples Arena
TV: SportSouth. Radio: WFNZ-AM 610
Projected Starters
|Pos, Player
|Pos, Player
|G, K,. Walker
|G, C. Paul
|G, G. Henderson
|G, J. Crawford
|F, A. Tolliver
|F, J. Dudley
|F, J. McRoberts
|F, B. Griffin
|C, A. Jefferson
|C, D. Jordan
Matchup to Watch
Kemba Walker vs. Chris Paul: Paul is the prototypical NBA point guard these days. Walker is on the rise, more as a scorer than a pure facilitator.
• The Clippers are being challenged for the Pacific Division by, strangely enough, the Phoenix Suns. Lottery-bound as the Suns appeared preseason, they just clobbered the Clippers in Los Angeles 107-88, and trail the Clippers by only 1 1/2 games.
• The Clippers committed 20 turnovers in that Suns game. They have lost three of their last four.
• The Bobcats are now on a three-game losing streak and this West Coast swing – Clipprs, Blazers and Kings – could extend that streak considerably. Coach Steve Clifford says his team can be, and must be, exceptional as defenders and rebounders to win this season.
• Ex-Bobcat Jared Dudley has built a long and solid NBA career based on versatility and savvy. He's great at sizing up what teammates don't do and focusing on filling those gaps.
• Former Duke star J.J. Redick is still out for the Clippers with a broken hand.
• Shelby's Alvin Gentry, who interviewed for the Bobcats' head-coaching job, is now Doc Rivers' top assistant with the Clippers.
• The Clippers have won five straight over the Bobcats.
Did you know?
Ex-Bobcat Stephen Jackson made his first 3-pointer of the season, after going 0-of-12 from the arc for the Clippers.
Rick Bonnell
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Is it OK when David Rocco pronounces Italian words correctly but not when Giada does it?
- Midlife Nov 16, 2010 04:51 PM
Giada de Laurentiis (whose grandfather Dino just passed away, by the way) takes a lot of heat here for the way she pronounces Italian food items very 'Italian' and very specifically. While watching David Rocco's Dolce Vita the other night it was apparent that he really does the same thing with possibly just a bit less 'flair'. All either of them are doing is pronouncing Italian words as an Italian would, albeit in the middle of American/Canadian English-sounding sentences. But I haven't seen anyone give David a hard time over it. Is Giada just over-the-top for some people, and why?
I've never been bothered by Giada's pronunciation--she was raised in a very Italian home, after all--nor Rocco's. In fact, given the consistently awful mangling of even simple words and phrases by well-known food celebs--more so it seems when they're guests at some Tuscan estate--bravo for both. For me, watching Giada is problematic for other reasons, like her unnatural and extreme facial expressions. Rocco's smily face energy is sometimes out of control, and he tends to ruin things with his Italian ragazzi frat boy friends shtick. Other than that....
re: bob96
I had never heard of David Rocco, so I went and watched his Amalfi episode on YouTube. His Italian is very good but with a definite American accent. I found his use of "rigotta" instead of "ricotta" annoying (his local hostess came right back at him with "ricotta"). I found his giving the full flourish to the name Maria a bit borderline when he was speaking English -- it was fine when speaking Italian.
Giada, as others have pointed out, has a funny way of pronouncing Italian vowels. To me it doesn't come across so much affected as peculiar. I have watched Giada on YouTube with my Italian husband and my Italian coauthor, both of whom were much more disturbed (read "apoplectic") over how she made carbonara than how she pronounced it.
re: mbfant
It sounds to me like she's overenunciating. It's not something she does in her earlier seasons. Kind of like that oversmiling habit she picked up along the way.
re: mbfant
Rocco's Canadian. His Italian may well be good--and it does sound like it is whenever he manages to string a sentence together--but he's trapped in the same small repertoire of cliched gestures and verbal ticks that producers (and/or he) feel need to be there for "Italian" to register. His cooking and enthusiasm for all things Italian are fun, but his range is so stiff and limited: a stagy perkiness that wears thin. His Amalfi and Naples episodes also showcased a local comic-singer named Eddie who embodies in excruciating intensity all of the same cheesy flourishes. Ouch. Giada, pronunciation aside for the moment, is, well, now just Brand Giada, all teeth and head and smile and pretty close ups of garlic being whacked and young women friends laughing over their prosecco.
re: mbfant
Very interesting to hear from someone with your experience, ear and linguistic ability.
re: cwdonald
re: sandylc
Unless she mispronounces her own name, which I doubt, the G is more of a DJ sound.
re: mbfant
Thanks. That's better than my attempt.
If you're referring to criticisms of her pronunciations on this board, it is OK for Rocco because he is a man. It is not for Giada because she can cook, is popular, and is smoking hot, which makes her and any other attractive female a moving target for the Chowhound flock to peck to death.
re: Samalicious
I don't know who David Rocco is and how he pronounces Italian words, but Giada completely over-enunciates. I have never heard any Italian -- either here or in Italy -- pronounce words the way she does.
re: roxlet
+1 Italians do not talk the way Giada does, and her claim to be Italian is ludicrous.
re: pikawicca
Really? You can identify every accent in Italy? I thought Italy was pretty diverse in terms of food, culture and accents. I can't even place every American accent even though I've live here most my life.
re: reatard
You don't have to place every single American accent to know if the speaker is a native speaker.
re: chowser
Have you ever heard anyone with a Spanglish or Chinglish accent? I know some second generation American native English speakers with accents that sound awfully "foreign" to just about everyone that hears those accents.
re: chowser
re: reatard
Italia is a rather new country, as you probably know.
Unficiation for the majority of the states came in 1861, with Trieste and the Alto Adige ( or Südtirol ) being annexed and incorporated at the end of WW I.
There are regional dialects everywhere, not counting German. Add an Italian decendant from Argentina, Brasil, and anywhere in North America, and the rich tapestry of the language gets even more involved. Nothing wrong with that: At least they are trying to keep the language alive by speaking it.
Do you want true Italian authenticity ?
Try Romanch, or Ladin, the language left by the Romans that is still spoken by those primarily living in the Alps, about 70,000. That is officially recognized as the 4th language of Switzerland.
Salve- salut - ciao = All the same greeting, no matter what you are cooking.
re: pikawicca
"+1 Italians do not talk the way Giada does, and her claim to be Italian is ludicrous.
By pikawicca on Nov 17, 2010 09:53PM"
So, since she was born in Rome of two Italian parents, this makes her claim to be Italian ludicrous in what way?
re: ttoommyy
Born in Rome, but moved to California shortly thereafter.
re: ttoommyy
I was going to post asking the same question.
oh great I really need to pay attention more I got sucked into another old thread.
re: Samalicious
Samalicious, perfectly stated! If Giada weren't such an attractive woman, she wouldn't be fodder for the endless criticism.
There is a difference between Giada's and David's pronunciation. Giada's is extremely exaggerated. David speaks like most Italians I've ever met and heard. I was brought up in an all Italian home. All my relatives are Italian... All of them and they all speak Italian. None of them pronounces Italian words like Giada.
David's intermix of Italian and English in his sentences don't bother me because I take it to mean he's explaining to us what he's saying to the merchants and his friends. I wouldn;t mind Giada's intermix if she weren't so dramatic about it.
re: Gio
That's pretty much what I thought, Gio. I agree, but David seemed to be doing almost the same thing in the show that made me ask this. I think there's also an integrating element in David's shows because he lapses into Italian so often during different parts of the show. Giada's 'Italian' stands out more, especially because she seems like she's recording the words for one of those English-Italian pronunciation websites.
re: Gio
I always thought Giada over-enunciated because she is trying to make the words understandable to people who don't know Italian.
Julia Child who was not a native French speaker but who spoke French fluently did the same thing when she used French words on The French Chef.
I haven't seen David Rocco so I can't comment on his show.
re: funniduck
His show has been on the air in the US since Memorial Day, when the revised channel began (almost 6 months now). It usually takes about 20 minutes or less for comments to hit Chowhound.
I'm not one bothered by Giada's pronunciation. That said, I don't watch her too much either. I think you have a few things going on here:
1) Giada is far more visible/famous than David Rocco. Generally, the more famous you are the harsher people are towards you.
2) David's vague Canadian accent throws audiences just enough not to question his pronunciation of anything. Whereas Giada's familiar American accent makes it appear to the public that her pronunciation is affected. And generally American audiences tolerate anything they see as 'putting on airs' about as well as they tolerate puppy torture.
3) Giada is female and attractive. I'm not gonna say people are extra critical of attractive successful females. No, actually I will say that. Yep. That about covers it.
I don't think he overly-articulates like Giada. In fact, recently I watched him say "mozzarella" and I would have thought he was from Jersey (maybe he is?).
Anyway, the whole "women are jealous" is just a strawman arguement. So, let me burn it down for you.
Giada overly-articulates and becomes like a characature. It's forced and preachy, but then again, that's her "sammy and evoo and yummo". I get it.
Nigella is a stunning woman, and when she calls a dessert "treachly" it's so relaxed and natural that I get a kick out of her Brit accent and sensabilities.
See? No claws.
How do these two compare to Mario Batali in this regard? I confess to missing him and his orange Crocs on ICA. I enjoyed how he pronounced his Italian dishes.
re: Bob W
OOOOh - Mario Batali is a really good contrast to Giada. Completely negates considerations 1 and 2 from my above post.
Of course, Batali probably learned much of his pronunciation from the mouths of actual Italians, but I'm not sure that his average viewer would know that. Perhaps his presumed expertise and devotion to Italian food make his Italian pronunciation acceptable whereas Giada is (for whatever reason) viewed as less authoritative. I don't know though. I'm still pretty sure the attractive woman thing has something to do with the difference in the way they are treated.
re: cowboyardee
My Italian teacher and my kids' piano teachers are italian and their pronunciation don't bother me in the least. Italians, from Italy, I know don't care for Giada's over-enunciation. Why is that when a woman doesn't like the way another woman does/says something, it's attributed to jealousy? Is it mysogynistic that a woman can't think for herself outside of jealousy? For the record, I wouldn't vote for Sarah Palin as president and it has nothing to do with jealousy of her attractiveness, though I've read that in a few places.
re: chowser
I never said that criticism of pretty women was limited to other women. From my perspective, noting that our culture is extra critical of successful, pretty women is merely stating the obvious.
For the record, I wouldn't vote for Sarah Palin either. I just happen to think that most of the criticisms of her are MUCH more substantive than those I typically see of Giada.
re: cowboyardee
I'm almost afraid to admit that I don't even find her that attractive, lest I be accused of something else. I don't dislike Giada, just the way she overpronounces her Italian. I haven't heard David Rocco to know if his pronunciation bothers me. Or, maybe I need to see how attractive he is first.;-p
re: chowser
I'm no expert on Italian pronunciation. I'm sure that there are people who merely object to her pronunciation, and if you say you are one of them, I'll take your word for it.
The thing is, I assumed the OP was referencing comments about her in previous threads. http://chowhound.chow.com/topics/276490
Read that and then tell me no one takes cheap shots at her based on looks.
re: cowboyardee
People take cheap shots based on looks, for any celebrity. But, that doesn't mean that that's the case here with the OP. I think assuming so would be the same as saying the only reason people defend her is because she is attractive.
re: chowser
"People take cheap shots based on looks, for any celebrity."
Totally. I'm so sick of reading snarky comments about Jacques Pepin's mug.
Seriously, did you read the thread I linked? You think every chowhound thread about a famous person reads like that?
re: cowboyardee
Of course, Giada was born in Italy and learned to speak Italian from actual Italians as well.
re: mpjmph
Didn't realize. Thanks for the info.
re: cowboyardee
As someone who is trying to learn Italian and improve, I'd rather have someone over-enunciate and be a little more technically correct than another food tv personality who refers to her as Gee-Adda, not Jada and who says Tag-lee-a-tell, rather then her Tay-a-tayl-ee. I don't see gender nor fame as an issue.
re: mpjmph
Yeah, I was born in Taiwan and raised by actual Taiwanese, came to the US about the same age Giada did. As well as I try to speak it, I don't sound like a native. If I were to sprinkle terms into my English, it would probably sound a little forced because I'm trying to get the right sound out.
re: chowser
"If I were to sprinkle terms into my English, it would probably sound a little forced because I'm trying to get the right sound out."
However, if you had a high profile cooking show in which you were introducing a wide swath of the American public to Taiwanese dishes you would most likely take the time to educate your viewers on the proper way to pronounce some of those dishes/ingredients. I would expect no less and be appreciative of your efforts to teach me.
re: Servorg
Sometimes it's best to leave that type of educating to people who have more than an elementary understanding/pronunciation which is why I'd never try. If I tried to teach someone Taiwanese, they wouldn't be getting the correct form. Giada once made "paninos" on her show. Panino, panini, maybe paninis if you want to anglicize it but who says paninos?
I think there's a HUGE difference. While both may be pronouncing Italian food items correctly, David Rocco does just that - pronounces them correctly & in a natural manner. Giada goes WAY over the top - to the point where she doesn't even sound Italian, like she learned the pronounciations in some language class somewhere.
For a good comparison, listen to how both of them pronounce "mozzarella". David does a normal Italian enunciation versus Giada's "MOOOOOZZZARELLLA". It's laughable to the point of fakeness - almost like she's trying to make extra sure people know she's Italian. And her pronounciations aren't helped by her constant orgiastic facial expressions either - lol!
re: Breezychow
Breezychow-my DH and I were just recently commenting on David's pronunciation of mozzarella. It sounded so .....normal. Is he from Jersey? ;-)
She is the only person I have ever heard either here or in Italy pronounce the letter 'e' in Italian as 'ee'. She says spagheeti.
E in Italian normally has two sounds: short vowel like e in pen; long vowel, similar to ai in fair. Other than that her pronunciation does not bother me.
re: junescook
re: pdxgastro
And that's the point it seems everyone else has missed --she *doesn't* pronounce her words correctly. She says "spa-GIT-ti" and "pan-CHIT-ta" and not "spa-GET-ti" or even "spa-GAY-ti" the way my Italian teachers and language tapes and the people I met in Italy when I spent some time traveling the country did. She pronounces her short "e"s as "i"s.
She is not the victim of gender bias. Just the opposite -- if she wasn't hot, she wouldn't have a career. She's just an idiot.
There are native-born Americans who can't speak English, too, so lineage means nothing. Anyway, I think she said she moved here when she was five, so I'm not sure she's an expert on her mother tongue.
re: junescook
I've noticed that Giada seems to close all her vowels in Italian - not just on the word "spaghetti". The rule in Italian diction is that the vowel is closed *except* when it precedes a double consonant; then it should be open. Thus, "ricotta" should be pronounced with an open "o" as in "hot" rather than a closed "o" like "hope". And "mozzarella" should be pronounced with both an open "o" AND an open "e" ("eh" like "bed" rather than "claim.")
re: kareninflorida
You're quite right that the o of ricotta and mozzarella (and risotto) is not the o of hope. The difficulty lies in the interpretation of the o in hot. In parts of the US Midwest hot can sound practically like hat. Most usually in the US it's more like "haht", but that is not the correct sound for that Italian o. The Italian sound is closer maybe to the way hot would sound in Maine or England, sort of "hawt". I remember once in Rome being appalled (but tucking the information away anyway) when a counterman at the salumeria mocked a foreign customer, I think Filipino, for asking for mozzarella as mahzzarella (as is perfectly normal in the US).
re: mbfant
Good point! I ought to have used a better example for the open "O" sound... like "ought". :-)
re: mbfant
Maureen, or perhaps like a clean "ou" sound in ought for ricotta. Moving toward Pittsburgh and beyond, however, it all becomes "ah".. and broadens inexorably as it passes through Chicago.
re: bob96
When taking my ONE class in Italian, it seemed to me that the "o" pronunciation in ricotta was sort of in between a long "o" and a short "o".
The problem with this is that I am discovering that people don't seem to know about long and short vowel sounds anymore; when I mention them, I get blank looks. This was very basic grade-school knowledge "back in my day".
I enjoy both hosts, both shows and for me it's all about context.
Giada is in a fab house, in a fab kitchen in LA cooking/baking thru her modern twist on traditional Italian fare and uses her Italian roots to play with her audience. I believe her emphasis is intentional and to be playful. It's strictly a recipe driven show.
David on the other hand is in Italy, on the street, in his apartment, visiting the countryside, mixing it up with the food people he's come to know and his program is a lifestyle show using food as a vantage point from the various areas of Italy he takes us to.
I enjoy both, for different experiences.
re: pikawicca
Bravo. It's the constantly forced smiles and joking and "enthusiasm" that simply tires me out. Rocco can do some good, simple cooking--and shot in Italy, the show offers much more than others shot in a studio--but the director or whoever then takes him over the top, so he gets like a grinning spinning banshee. Incidentally, his Italian vocabulary is threadbare--ragazzi, dai (come on), the cliched "eeehhhh" with cliched hand gesture and and the like.
re: bob96
I am now officially sorry I started this topic. :o[
re: Midlife
Don't worry about it. Every thread takes on a life of its own on CH, I've found, especially with more and more people getting involved. It's just the internet. Don't put too much stock into what everyone else prefers. If you like Giada or Rocco, go ahead. It doesn't make you deficient in any way.
re: Midlife
Why? You asked why people give Giada a hard time for her accent and people responded. Were you expecting something else?
re: chowser
That's not really what I asked.......at least I don't think so. I was just a bit disappointed when this seemed to degenerate into some Giada-bashing.
The one response that seems the most pertinent to my question was to point out that Giada's pronunciation is possibly not true Italian, though I'm not sure that's much different than singling out a specific American accent as being not true. I think the 'exaggeration' of her pronunciations may lead to over-accentuation of some sounds as well. Anyway............ I was simply struck by Rocco's similar (to me anyway) highlighting of words and wondered whether others saw a similarity, but his was OK for some reason. No big deal.
re: Midlife
FWIW, I've never heard (or heard of) Rocco but if he over-enunciates his words the same way, I'd feel the same. I think Giada is just more well known. As for the bashing, not to excuse it, but it seems she has other mannerisms that bother people so the accent is another thing that contributes. As I've said in this thread, people I know from Italy have commented on her over-enunciation and I've never heard anyone call panini, "paninos". It would also strike me as funny if Rocco did the same.
re: Midlife
I'm not. Opinion is the spice of life, Midlife! Don't worry, be happy!
re: bob96
bob96, you think Rocco's gig wouldn't make you smile? Come on. Since when is smiling with sheer delight, over food, while in a heavenly place like Italy gonna bring anything less than smiles to a lucky food hosts face? If his delivery was anything less, he wouldn't be doing his job or making viewers like me happy.
re: HillJ
Oh its not the smiling---I enjoy very much the cheerful moments (and they're there) of relaxed pleasure he brings, especially since the food he's making so well is basically relaxed and cheerful. I suspect the producers force the feeling to "liven things up" with often wince-making set pieces (remember his pal Eddie, I think--a cartoon/buffoon Neapolitan)? Why these cliches (remember Batali's painful scenes in Italy with his Rooney?) are thought to be a plus is beyond me. When the host, the kitchen, the culture, and the food are fine as they are. If I had Rocco's gig, I'd be smiling, too.
re: pikawicca
re: HillJ
> David on the other hand is in Italy, on the street, in his apartment, visiting the countryside,
> mixing it up with the food people he's come to know and his program is a lifestyle show
> using food as a vantage point from the various areas of Italy he takes us to.
I like his show because it feels like he is just a guy cooking; not a cookbook author doing a recipe show. For example, David's Pappa al Pomodoro was simple. He didn't take a lot of time to cut the bread into precisely sized pieces, the way other Food Network chefs would.
Also, because the show is taped in Italy, I get an insider feeling, an impression that he is speaking English for the first time that day, because all the rest of the time he is interacting with other people in Italian.
re: GraydonCarter
Agree to all this, but caspita! what other people. Everyone seems to be "playing" at Italian cliches (benign as they might be), from the random over-gesticulators to the slacker mammoni. But it's still Italy, and as they shows go, relatively local. Food's unfussy and fine.
re: GraydonCarter
Bravo!! I couldn't have said it better. That's exactly why I love watching his show & tune Giada's out.
re: GraydonCarter
Agree- David Rocco doesn't come across as affected to me.
When Giada made a Thai noodle dish and said "did you try the spagheeeti yet?" I just had to roll my eyes.
re: jnk
"but since these are food channels people should just stick to their cooking merits."
I respectfully disagree. If one is going to present him or herself on TV as an instructor, then one should also be able to communicate well and be judged on that skill also.
re: ttoommyy
Here, here, ttoommyy! If I hear one more "chef" call it "maRscapone"... >:-( <grrr>
I really don't think it's too much to ask for so-called food professionals to learn the proper pronunciation of ingredients, dishes, and/or cooking terms. Those who cannot be troubled to do so really lose credibility in my eyes.
re: kareninflorida
Yup. And chipoltay and toomeric. And we mustn't forget vinegar-ette.
re: sandylc
LOL Or one of my personal faves: paprika as pronounced by Paula Deen: "papuhrika."
re: kareninflorida
I love this one!
I don't know, I just can't knock it because it's endearing.
re: kareninflorida
Oh, dear, I hear that one all the time, both in person and on TV.
re: Evilbanana11
I don't think Rocco has any pretensions as passing himself off as a "chef", just a guy cooking for friends and family, who the target audience is. Yes, it's always better for us viewers who love to cook and try to constantly learn and improve to be inspired and emulate someone like Jacques Pepin, but David's show is just entertaining and a little more non-cheffy. Even Nigella Lawson made the point in a recent interview made a vigorous point of stating she was a cook, not a chef. If I want to learn knife skills, I watch Jacques, if I want a vicarious trip to Italy, I watch David.
No comparison. True Giada was raised in a prominent Italian family and spent her summers in Capri, but she is a thoroughly Cali girl. Her rhythm, flow and tone when she tries to speak Italian, her intonation, is very stiff and unnatural. It does not seem at all "Italian" to me; it sounds (and is) acquired, learned and unnatural. In fact, her shows are all shot in LA and 99% of the time features only white Americans. The exceptions are the rare times her Italian aunt or her mama (only mom is Italian, btw, not her Dad) are on. She really busted this out as being true when she did a special with her aunt filmed it Italy, and had to cover (and edit) that she couldn't understand all that well when Italian was spoken to her. David Rocco was raised by both immigrant parents and raised speaking Italian at home; he and wifey actively live part of each year in Italy and consistently interact in Italian with Italians. He is at ease speaking and conversing in Italian... He's truly got his feet on the ground with this..,she has to work hard at it and comes off pretentious. (Y parlo Italiano...)
Giada is beautiful. She could be chirping like a bird for all I care. I love her.
Did anyone read the Sunday magazine w/ an article about Giada? Her aunt said Giada turned her back on speaking Italian as a child and had to learn it after becoming a chef. This makes sense with how she pronounces the words--it's like she's making an effort to pronounce it correctly rather than having it flow off her tongue. It makes it more forgiving to me (or I'm reading why she speaking the way she does incorrectly)--that she's trying as someone would who isn't fluent.
re: chowser
But she tries to sell herself as being fluent. That's the part that's obnoxious.
re: rasputina
The key is "correctly" and she doesn't. She over enunciates her words. Brian Boitano does the best impression of her doing it.
Being Italian, my problem with Giada is her EMPHATIC enunciation of Italian words - which she pronounces incorrectly half the time.
re: BaronDestructo
Thank you!
re: BaronDestructo
Giada's food mispronunciation pet peeves...
re: jpc8015
Knock yourself out!
re: EM23
That's one way to put it...
re: jpc8015
See if you can detect any accent mis-/over-pronunciations here ;-) ;-)
re: LotusRapper
I will watch that about 75 times today.
So, first, she completely disassociated herself from her Italian language and even her heritage when she was very young, having experienced American kids tormenting her because she didn't know English when she first came to America.
Second, when she was older, she had to re-learn the language because of having wanted to be totally American.
And finally, listen to her speaking Italian in this video, where, even if her Italian isn't perfect, there is not the over-exaggerations she does on TV: https://www.youtube.com/watch?v=j4Esa...
re: Starkmann
This is what I meant above when I'd cut her some slack w/ her over-exaggeration of Italian when she's speaking English. She seems to be trying hard to get it right, as any non-native speaker would do. Thanks for the clip--she obviously proficient in Italian but she speaks it like someone in an Italian class, not a native speaker.
re: chowser
Yes, her Italian is proficient, far from perfect, but trying really hard. Her accent is American (we might even say "good for an American") and she got some things wrong, couldn't think of some words, etc., but was evidently working without a script and seemed nervous.
re: mbfant
She seems much more at home in normal discourse in Italian--maybe since she's not in front of a camera, where her every gesture scripted by FN. This is the Giada-- alot like the early Giada-- that belongs on screen.
re: Starkmann
re: Chemicalkinetics
Are we talking about Giada?
re: monavano
:D Giada may be cruel too. I don't know her.
I am just saying that many of us (me included) can be cruel without realizing. It is really a "damn if you do, damn if you don't" situation for many immigrant kids.
When she was a kid, Giada spoke too much Italian and not very good English, and school children made fun of her English. Now, her English is perfect, but Italian is not. Adult viewers made fun of her Italian skill.
re: Chemicalkinetics
People like me don't make fun of her inauthentic Italian- I make fun of her stupid over-pronunciation, fakey-fake Italian of anything "Italian" food.
Ugh, cut me a break!!
re: monavano
Alright, here's a break. Now that I've given you a break, I'll offer some advice; if you are so bothered by Giada's pronunciation, just don't think about it and quit talking about it on Chowhound.
re: Virginian
Holy shit! Why didn't I think of that?
You are a genius!
re: monavano
I'll offer even better, if unoriginal, advice: Buy low, sell high.
You can thank me later. :D
re: inaplasticcup
I'll thank you now- thank you!
For me, it's just the way Giada overpronunciates and over exaggerates every "Italian" word or Italian sounding word. No. I'm not jealous. I think she's adorbs..I love her hair..and she seems nice. She is just becoming a bit cartoonish--the way Paula Deen started out a nice genteel southern mom then turned into a cartoon..that being said, David Rocco downplays it a bit more. Hmmmm..maybe they should co-host an Italian cooking show. Seriously. I like them both but prefer him.
re: jarona
<Paula Deen started out a nice genteel southern mom then turned into a cartoon>
Rated R cartoon?


text: Not sure what your source is but I'll take the "glass half full" forcast anyday! --- Carpe Diem Ex Illo Vitae Opprime! --------- Original Message --------- DATE: Thu, 1 Apr 2004 23:02:42 From: L T <ldeerslayer at yahoo.com> To: ravensfort at ansteorra.org Cc: Looks like we missed the bullet guys... the newest forcasts have the whole weekend being Beeuuuutiffffulllll! The rain...it seems has all been pushed to Monday!!!! Lorraine Do you Yahoo!? Yahoo! Small Business $15K Web Design Giveaway - Enter today ____________________________________________________________ Find what you are looking for with the Lycos Yellow Pages http://r.lycos.com/r/yp_emailfooter/http://yellowpages.lycos.com/default.asp?SRC=lycos10 -------------- next part -------------- An HTML attachment was scrubbed... URL: /pipermail/ravensfort-ansteorra.org/attachments/20040402/a52c0ca0/attachment.htm


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The biggest drawback of the Innotek systems (Innotek IUC-4100 and Innotek IUC-5100) is that you cannot adjust the correction level of each collar separately. There is a little workaround that involves running a resistor across the probes of the collar to reduce the correction level on a collar.
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It's the stuff we usually read about in the history books, but Saturday visitors to the Little Bull Falls LogJam in Mosinee were invited to re-live history as more than one hundred historical re-enactors filled the grounds demonstrating what life was like for early Wisconsin settlers.
More than 35 camps dotted the Wisconsin River shore line, each re-enacting a particular part of history. Carol and Conrad Knuth's camp mimicked a pioneer camp from the 1820's.
The goal of their camp today, for Carol to explain ladies handiwork and for Conrad to demonstrate woodworking.
"Sometimes they [the public] know quite a bit, but if you can teach them one or two new things that they don't know and they're amazed at what they see then that's really rewarding," Knuth told NewsChannel 7.
She adds, "The other fun is to meet the other people who are doing crafts and watching them and you yourself learn are learning and interacting and having fun and always meeting new people and getting old friends together."
If you want to take your own trip back in time, the re-enactment continues through Sunday.
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Has anything embarrassing ever happened to you when you have given a guy a blow job? A girl friend of mine was telling me a blow job story that was embarrassing for her, which is why I am asking. Everyone has different ideas of what is embarrassing, so this is an open topic. Just a fun topic for discussion... don't be shy...
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[QUOTE=pavlovianresponse]Crap... I just poked around the Political forum... this is blowhard central, it ain't pretty, and I'm getting the hell out of Hannity country. Please save your responses to my previous posts because [U]I am sticking to posting about football.[/U] :yes:[/QUOTE]
Wise decision, you would be clearly outmatched.
[QUOTE=JetFanTransplant]Wise decision, you would be clearly outmatched.[/QUOTE]
Thats a bit of a stretch JFT. ;)
Actually, the Pinko Kid asked a few good questions:
[QUOTE=pavlovianresponse]...can we critically examine just what this administration is doing WITHOUT being labeled a kid, a pinko, unamerican, etc??? [/QUOTE]
Obviously not anymore.
[QUOTE=pavlovianresponse]...anyone here familiar with the coup of the Iranian government in 1952 that was fully sponsored by the CIA?[/QUOTE]
I have tried to bring that point up before...but most just gloss it over. Kermit who? We did what? 50 years is so so so so so so long ago. You don't think Iranians are still pissed about that?
[QUOTE=pavlovianresponse]Whenever some two bit terrorist tries to strike in a Western country, we respond like a bunch of scared whiny *****es - [B]which is JUST what this enemy wants us to do[/B]. That's why it's called a TERRORist attack. The only way to fight this in our country is to NOT PANIC, REMAIN VIGILANT, and RESPOND WITH INTELLIGENCE AGENCIES.[/QUOTE]
You mean terrorists attacks might be a way of terror leaders forcing our own governments to limit and take away the supposed freedoms they hate us for? Is the goal of terrorism to scare us so bad that we turn on each other? Hmmmmmmm.....


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My last day of externship was October 20th and the clinic decided to hire me on the same day. I was very happy. I've been on my second week working at the urology office as an employee. Everyone's been real nice and helpful as always. I'm not as fast yet but I hope to be soon. It's been a bit frustrating at times for me because the doctors and medical assistants all have their own way of doing things. It's hard which one to follow. I hope to have my own thing going soon. Anyways, I give myself two months to get everything down..
Wow! It's been a while! So much has happened the last eight months. I decided to go back to school in February to become a medical assistant after not being able to find a job for so long. I was starting to get very depressed from not having anything to do. I was going stir crazy and driving my husband nuts. It didn't take me very long to get back into school mode again. And I started seeing a big difference in myself, I was happy! Going to school gave me a purpose to wake up every day. Plus I loved learning! I got A's in all my classes and met so many amazing people. I learned so much from all of them. Even though I was the oldest in my class, my classmates made me feel very welcome. Eventually I became everyone's mother figure and we all supported one another. Going to school this time around seemed easier. I guess it's because it was all about me. I was able to concentrate on my school work a lot easier. The hubby was real supportive. He has been my rock that's for sure! Monday I will be starting my externship at a urology clinic. Yes I know! It's not everyone's cup of tea, but I'm hoping I find it fascinating that I will want to do it for a living. If not, I will do it until I get the experience and move on to some other specialty, maybe family practice. We'll have to see. For now, I'm taking it one day at a time.
My January Girls
We celebrated my girls birthdays at my house as usual this year. We were going to go bowling but daughter #2 has a broken wrist from her accident. Hopefully it will be taken care of next week.. It's been hurting her tremendously. Their birthdays fell in with football weekend so we decided to do finger foods this year. The hubby made a cheese plate along with some salami, and chips and salsa.. I made meatballs and little winnies… My parents brought Hawaiian chicken and fried rice. As usual we had way too much food. It was all delicious… And that's not even including the cake and ice cream… :-)
As we ate we all watched football and screaming at the tv. It was pretty stressful watching the game.. Of course we lost but we all still had a lot of fun. Daughter #1 turned 29 yrs old and daughter #2, 27 yrs old… They grow up so fast, but I have enjoyed watching them grow up. Hard to believe I made it thru the teen years. I didn't think I would for a minute there. The youngest gave me a run for my money that's for sure… But she made it thru and turned out to be such a wonderful young lady.. They are amazing kids…
Every time you are tempted to react to the same old circumstances in the same old way, ask yourself, "Do I want to be a prisoner of the past, or a pioneer of the future?"
- True happiness comes from within, not from someone else. Don't make the mistake of waiting on someone or something to come along and make you happy.
- Don't choose the one who is beautiful to the world, choose the one who makes your world beautiful.
- If you feel like your ship is sinking, it might be a good time to throw out the stuff that's been weighing it down. Let go of people who bring you down, and surround yourself with those who bring out the best in you.
- Just because it didn't last forever, doesn't mean it wasn't worth your while.
- Say what you mean and mean what you say. Don't expect others to read your mind, and don't play games with their heads and hearts. Don't tell half-truths and expect people to trust you when the full truth comes out. Half-truths are no better than lies. And don't ignore someone you care about, because lack of concern hurts more than angry words.
- Lies help no one in the long run. So… 1) Don't say "I love you" if you don't mean it. 2) Don't say "I understand" if you have no clue. 3) Don't say "I'm sorry" if you're not. 4) Be honest with yourself and your loved ones.
- Tell the truth, or eventually someone will tell it for you.
- Good relationships don't just happen; they take time, patience and two people who truly want to work to be together.
- Falling in love is not a choice. To stay in love is.
- Love doesn't hurt. Lying, cheating and screwing with people's feelings and emotions hurts.
- When it comes to relationships, remaining faithful is never an option but a priority. Loyalty is everything.
- A great relationship is about two things: First, appreciating the similarities, and second, respecting the differences.
Pot Roast
What You'll Need
1 boneless beef bottom round roast or chuck pot roast (2 to 2 1/2 pounds)
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 pound potatoes, cut into wedges
3 cups fresh or frozen whole baby carrots
1 medium onion, thickly sliced (about 3/4 cup)
2 teaspoons dried basil leaves, crushed
2 cans (10 1/4 ounces each) Campbell's® Beef Gravy
How to Make It
- Season the beef with the garlic powder. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides.
- Place the potatoes, carrots and onion into a 3 1/2-quart slow cooker. Sprinkle with the basil. Add the beef to the cooker. Pour the gravy over the beef and vegetables.
- Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender.
Live each moment in the service of a meaningful purpose
No one has the right to judge you. They might have heard your stories, but they didn't feel what you were going through. No matter what you do, there will always be someone who thinks differently. So concentrate on doing what you know in your heart is right. What most people think and say about you isn't all that important. What is important is how you feel about yourself.
You have control over your life. Don't blame others. You have the power to change your life at any time and turn your worries into wisdom.
Live each moment in the service of a meaningful purpose.
Free yourself from the constant demands of your ego, practice to quiet your mind to be your very best.
Challenges are the stepping stones on your journey to help you grow. Look for the positive side of things.
You tell yourself a story inside your head every day. Make sure to tell the right one, the one that will help you get what you do want in life.
Give yourself permission to follow the path that makes you happy.
Remember to celebrate the blessings surrounding you and how far you've come, rather than focusing of what's still left to be done.
The best you can do in life is follow your heart. Take risks. The people who can see how beautiful your heart is will never leave you.
Karina Loureiro
Creamy Ranch Pork Chops
- 6 Pork chops
- 1 Can Cream of chicken soup
- 1 Package Ranch dressing (dry)
Step One
Put pork chops in slow cooker.
Step Two
Sprinkle about 1/3 ranch pkg over pork chops and mix the rest in with soup.
Step Three
Pour soup over chops and let cook for 6 hrs on low or 4 hrs on high.
Step Four
Serve over rice or mash potatoes
It's the best tasting pork chops I've ever had. Great meal for two or more people. Enjoy!!!
Happy eating!!!


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I had my tonsils removed when I was 6, and there were no complications.
I am currently having a med-read done because of skull surgery I had when I was ~3 months old. I went through MEPS 5 years ago for the Navy and was cleared then, so I am not worried about it. I had the med-read done then as well, but decided the Navy wasn't for me.
My recruiter has told me that there is no need to mention the tonsillectomy because it is such a common procedure and it was so long ago (I am currently 27, so it was 21 years ago). I don't remember having a med-read done for the Navy either, but that was 5 years ago, and I am a lot more informed on the process now than I was then.
I am currently studying for and putting my packet together for the WOFT program, and strongly desire this career change for myself, for my family, and for my country. I am currently worried about getting a pdq if I don't disclose it. Trouble is, I don't have any documentation for the tonsillectomy. I do have documentation for the skull surgery, and I distinctly remember getting a med-read on it. It is the lack of documentation that also makes me think I did not get a med read on the tonsillectomy 5 years ago.
So... question is, with the commonality of this procedure, should I submit a med-read for it? Or is my recruiter right, and I don't need to?This message has been edited. Last edited by: seprintz,
|Chief Moderator
....Taking Out The Neuro Trash
The tonsillectomy is a non-issue. Just make sure to note it on the medical pre-screen.
If the pre-screen has already been submitted, is it an issue to get it added and re-submit? I ask because I believe this is my situation, since MEPS requested the Med Read on the skull surgery.
|Chief Moderator
....Taking Out The Neuro Trash
It shouldn't be an issue. Contact your recruiter and he will take you through the process. MEPS may ask for additional documentation. I would suggest getting a letter from the hospital say the medical records have been destroyed and can not be produced for review.
Also, corrected craniosynostosis is not disqualifying unless there were any complications. You should be good to go.
Thanks for the advice. I have been sweating this because my recruiter has told me 3 times over the past 2 months to not disclose the tonsillectomy. This time I just need to put my foot down. I have tried calling today, but I think their office is closed for Columbus day.
|Chief Moderator
....Taking Out The Neuro Trash
Good decision. It's your butt on the line not the recruiters.
Best of luck, and please keep us posted.
|Highly Experienced Member
They'll notice the first time you open your mouth and say aahhhh. I wish I had this done when I was younger but I still have them and all my wisdom teeth.
That is my primary concern, my recruiters advice (in the past) has been to say "oh yeah, I forgot about that" and then we will add it.
I am going to try calling again today to get it added.
Also, will I run into any problems because my recruiter has already submitted the med pre-screen? Should I just tell them at MEPS, or submit another pre-screen?
Turns out my recruiter is on leave this week, and when I call the office I get a busy signal
|Standard 7th Group reply
At MEPS just say you forgot something.
Any recruiters/anybody else for that matter have any thoughts on ****ley65's advice?
|Chief Moderator
....Taking Out The Neuro Trash
Just make sure to give your recruiter a heads up first. And make sure that you get a letter from the hospital stating that your records were destroyed, and bring that with you to MEPS.
|Highly Experienced Member
It's valid advice because a good percentage of the folks going through the MEPS for the first time are nervous and naturally forget things, so it is a legitimate excuse.
On the other hand, you DEFINITELY WANT TO AVOID a second trip to the MEPS, outside of MEPS regular procedures your going to sit in the MEPS waiting lobby for like 6-8 hours for one 20-30 min repeat visit to fix something you missed the first time. So bring as much doco as you can.
Just wait until your in the IRR after your contract is almost over and the Army recalls you for a Medical screen guess who does it? You guessed it the MEPS!!!! At least they used to. You'll sit there for 4-6 hours watching TV waiting for a 30 min physical.
Just for clarification, the records were not destroyed, I just don't have them. I faxed the hospital in CA (I live in NC) a request for the records and I should have them some time next week.
Turns out that the records have been destroyed, got a call from the hospital in response to my request for the records.
Just got back from MEPS yesterday, told the Dr. about the tonsillectomy, he said it was no big deal! Man, I sure am glad to have that weight off my shoulders!
I did have one interesting observation though. While we were going over all of the paperwork, there was a slideshow, and the MEPS personnel made sure that we looked and read this one slide while they read it out loud. It was the slide telling us about the potential punishment for fraudulent enlistment. It had an interesting wording that got me thinking, it said "Failure to disclose a disqualifying condition..."
So that got me to wondering, technically my tonsillectomy is not disqualifying (so according to that wording I wouldn't have to disclose it), but I have to disclose surgeries, that seems kind of contradictory.
And on the bright side, I got a 98 on the ASVAB! So I am thrilled about that, got a 138GT score, and I needed a 110 to take the AFAST which means I am one step closer to becoming an aviator!
|Standard 7th Group reply
Great job on the ASVAB and the disclosure of your tonsillectomy, good to see you take the high road.
One more thing, Even though a tonsillectomy is not disqualifying, what if it had been? What if you hadn't put it down and though not disqualifying, they would have known that you lied on your physical form, THAT would be fraudulent, no? It's not contradictory if you were honest to begin with (which you were).
I agree with you 100%, I never wanted to lie, I never wanted to not disclose it. For me, not worth the risk, I am generally a blunt and forward type person, my excuse is always "I don't have a good enough memory to keep track of lies I tell, so I just don't lie"
The only reason that wording was interesting to me is because it said "Failure to disclose a disqualifying condition..." and my condition wasn't disqualifying.
One other thing I found striking was the statistic they gave us on failing to disclose asthma. They said that if you are a symptomatic asthmatic (I'm not a Dr. so if I am wording that incorrectly, sorry) that you have an 85% chance of dying in the gas chamber at BCT. Now there is something not worth the risk of not disclosing!
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New Zealand minister blames BBC for tsunami panic
The New Zealand civil defence minister has lashed out at the BBC for causing panic in the country after its coverage of yesterday's tsunami warning for the Pacific basin.
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James Brown Killed Dumb Biopics: Why the Messy Get On...
By Alan Scherstuhl
Dawn of the Planet of the Apes Is a Stellar Sequel
By Stephanie Zacharek
Frank Grillo Turns Leading Man in The Purge: Anarchy
By Carolina Del Busto
Richard Linklater Explains His Secret Movie Boyhood
By Amy Nicholson
Ravenous Is the Best-Ever Manifest Destiny...
By Simon Abrams
The Death of the Star Wars Universe
By Kevin Dilmore
By New Times
Smart Edge of Tomorrow Keeps Killing Tom Cruise
By Amy Nicholson
Nearly a quarter of a century after the fall of Saigon, only a small film industry has managed to grow on Vietnam's war-scarred soil. And what has emerged is rarely seen outside of local cinemas. If ever there was a country that needed to seize back control of its cinematic face, it's Vietnam. Imagine being at war with the nation whose films dominate international cinema. Imagine being portrayed in decades of American movies, without any say over your world image. Imagine (in effect) trying to counter Dolby Digital/THX/DTS without benefit of even a megaphone.
Three Seasons represents a step on the road to reparation: It is the first American film to be shot in Vietnam since the war and the first to be in Vietnamese with a nearly all-Vietnamese cast. Director Tony Bui himself is most definitely American; only 26 now, he was 2 years old when his family fled Vietnam for California. Still, having been raised in an emigre family, having visited Vietnam repeatedly since 1994 and having learned the language, he has a better claim to understanding the local culture than nearly any other filmmaker with access to international distribution.
The major exception is French director Tran Anh Hung, whose wonderful 1993 The Scent of Green Papaya was the groundbreaker. Like Bui, Tran had left Vietnam in 1975; but he was 12 at the time, giving him real memories to draw on. On the other hand, Scent--set in the colonial '50s and shot entirely on a sound stage outside Paris with an all-refugee cast--didn't even attempt to capture modern Vietnam.
Bui set out to present a fabric of contemporary life in and around Saigon (now Ho Chi Minh City). Three Seasons is closer to Tran's Cyclo, but far more accessible and coherent than that disappointing sophomore effort.
Bui intertwines stories of three vastly different pairs of characters: Most central is Hai (Don Duong), a weary but hopeful cyclo driver, who falls in love with a cynical prostitute (Zoë Bui) he picks up as a fare one night. Kien An (Nguyen Ngoc Hiep), a young girl who harvests white lotuses outside the city and comes to town to sell them, becomes the favorite of her reclusive, disfigured master (Manh Cuong). Woody (Nguyen Huu Duoc), a resourceful 8-year-old street peddler, is thrown out by his father when someone steals his suitcase of goods; Woody is convinced that the man who has thus ruined his life is former G.I. James Hager (Harvey Keitel), who has come back to Saigon to locate the daughter he abandoned 20-some years earlier.
For most of the film, these stories are parallel and distinct; only toward the end does Bui show us how they interlock. (With one exception, the connections are minor.) What all three stories have in common is their central conflict: All are driven by the tension between the past--which in Vietnam is all too evident--and hopes for the future. The present is a continual, unsettling process of transition.
Memories of the war, which was a prime architect in forging the country's current state, are always in the background; they only become explicit once or twice, in the name of a local bar (Apocalypse Now!, apparently a real business) and in Hager's explanation of his mission.
Bui has chosen a tough structure to pull off in a first film, but his technique is assured and he manages to make his three-part story feel all of a piece. He also displays a sure hand with actors: The movie benefits immeasurably from strong performances by Don Duong and Nguyen Huu Duoc. If there is any problem here for general American audiences, it is one of cultural knowledge: There are one or two moments when the specifics of local conventions may be confusing for outsiders, but they go by quickly.
Three Seasons
Directed by Tony Bui; with Don Duong and Nguyen Ngoc Hiep.
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The 2014 Alabama baseball season came to an end on Monday, with a 4-2 loss to the Kennesaw State Owls in the championship game of the NCAA Tallahassee Regional from Howser Stadium.
Click here for the original story.
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20 Looks We Expect to See on Mad Men Season 6
We scoured issues of GQ from the late 60's to to see what Don Draper and co. might be wearing. Caution: contents may contain Polyester
Season 5 of Mad Men left off during the spring of 1967, which means that season 6 will coincide with the beginning of one of the most turbulent periods of American History. Bobby Kennedy and Martin Luther King were assassinated, Chicago erupted into riots at the DNC, and Nehru jackets became popular. It was a dark time. And while we've enjoyed the style of Mad Men over the last five seasons, we know that trouble is on the horizon. In order to brace ourselves for the coming sartorial storm, we raided the GQ archives and leafed through the 1967-68 issues to see the styles, trends, and sideburns that await us. Here are the results, along with the characters we think will most likely wear them.
- The Original Donald
- GQ Style: Wes Anderson's Highly Influential, Slightly Tweaked Take on Reality
- Jerry Lee Lewis Will Not go to Hell
- Matthew McConaughey: America's Space Cowboy
- Logan Lerman Went to Bootcamp with Brad Pitt for Fury
- Under the Influence: How Def Jam's Early Days Inspired this Season's Look
Food + Travel
- David Chang's Kitchen: Don't Get All "Fresh" with Me
- David Chang's Kitchen: Your Idea of Bologna is Total Baloney
- Chart: The Family Tree of Bourbon Whiskey
- Recipe: Semi-Summer Salad - Chef Jeff Taibe of Oak + Almond
- The Great Franco-Italian Pasta Experiment
- How to Pick from an Overpriced Restaurant Wine List


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Playseum Dollar Deals....
DO YOU WANT US TO PAY YOU TO COME TO THE PLAYSEUM??? HERE'S HOW - WE NEED RECYCLED OBJECTS that you probably have at home. BRING them in and we will pay you for them with playseum $$. Then you can turn around and use the Playseum $$ for in house activities, items in the gift shop or children's books. Click here to learn more
Bring in 12 gently used children's books, cook books or parenting books to donate and we will give you one free admission to use on your next visit.
Membership PACKAGES....
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Purchase by phone with credit card and we will mail you the membership wristbands, Member Card or the admission passes to you. You may want to come in and get a tour first and then purchase in person.


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As of Saturday, July 7, 2012
© Copyright 2014 Albany Herald
ALBANY -- There's never been any doubt that Xavier Morris is one of the area's top wing chefs. He's won awards for his special recipes and he has a following that stretches from Albany's south side to the west side and all points between.
But by his own admission, Morris is not much of a businessman. And that's always held him back.
In the next few days, Morris -- known in the community simply as "Zay" -- and mostly members of his immediate and extended family will open Billy Boy's Wings, Burgers & BBQ at 2317 E. Broad Ave. The restaurant will offer the food items for which Morris is best known: more than 50 kinds of wings, grilled burgers, smoked barbecue, sister Helen's uniquely prepared baked beans and 85-year-old mother Corine's "world famous" cream-cheese brownies that are so good neighborhood foodies compare them to an addictive substance that's not on anyone's menu.
The opening of Billy Boy's will be a dream-come-true for Morris. And it will be the fulfillment of a promise he made to his late brother, Billy, shortly before he died. But it will also be perhaps a last chance for Xavier Morris to achieve what he feels is his destiny.
"I've tried before, but honestly I just did not have the business experience to do what needed to be done," Morris said, adding he almost gave up on the idea. "I'd been through so much, and we just never were able to make things work.
"But I have my sister (Dee Cosby) on board now to run the finances and she's going to take care of the business side of things. I'm going to be free to do what I do best, which is cook."
Cosby is manager of a Southeastern Federal Credit Union branch in Valdosta. She said her belief in her brother's culinary skills enticed her to put her money and her business expertise into Billy Boy's.
"I admit I had some apprehension at first because of the current market," Cosby said. "But the Lord has allowed my heart to open up and has shown me that this is something I can do for and with my family. My brother definitely has the talent when it comes to cooking and I'm excited to help him realize this dream he has."
Xavier Morris opened Extreme Wings in south Albany in 2008, but that enterprise eventually failed. Before it did, though, Morris moved it to locations on Newton Road, Radium Springs Drive, Jefferson Street and even to the Trailways bus depot on Oglethorpe Boulevard. He eventually worked with Romero Alvarez at the latter's San Joe's restaurant and at the Screamin' Chicken on Oglethorpe before Cosby came on board with Billy Boy's.
"I ain't gonna lie; I'm embarrassed that we kept moving (Extreme Wings) around, trying to find the right location," Morris said. "But no matter where I went, one thing I noticed was that I had certain customers who always followed me. Those are the people I'm counting on to help us make Billy Boy's a success."
Helen Morris, Xavier's older sister, will be a part of the Billy Boy's crew, as will other family members. The man known locally as the "Shake Master" will also be on hand, handing out sage advice while sharing the cooking chores with Morris.
"To see someone's dream come to fruition, that's a very special thing," the Shake Master said. "I count it an honor and a privilege to be on board to make this business a success."
Billy Morris died seven years ago, and while he never had the opportunity to realize the shared dream of opening a restaurant with his younger brother, he did, just before he died, encourage Xavier to "never give up on our dream."
That encouragement is what pushes the younger Morris today as he prepares for Billy Boy's grand opening.
"There's a lot of excitement around here," Zay Morris said. "There've been tears and struggle; looking back, it took a lot to get to this point. Now that Dee's in place to run the business and I'm surrounded by people I love and trust, I believe I've finally gotten to the place where my dream can come true.
"I love this location; we're convenient to the Marine base, MillerCoors, P&G, Albany State and other surrounding businesses. I also have gotten tremendous business advice and support from people like Romero, Mr. Bill White, B.J. Fletcher and Kaye Blalock, people I trust and consider mentors. I'm just relieved to know mine and my brothers' dream is about to come true."
Billy Boy's will be open weekdays from 10:30 a.m. to 9 p.m. and Fridays and Saturdays from 10:30 a.m. to 3:30 a.m.
FryarTuk 2 years, 4 months ago
Hurry up and get open. I love good wings and burgers.
Duane_Kelley 2 years, 4 months ago
Congrats Zay...I am happy for you I remember Billy Boy R.I.P.
Russ 2 years, 4 months ago
I did not see hot dogs mentioned as a menu item; this could be promising!
rock 2 years, 4 months ago
Why is this still newsworthy after 3 days in a row?????????
Sally_O 2 years, 4 months ago
It's like...We've never seen anyone open up an eating etablishment before?
PHAT 2 years, 4 months ago
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