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Convertible Clutch
Item# AS-000567_CH124
$24.50 $17.15 $11.15
For an easy transition from day to night, a convertible clutch is a must-have handbag. Oversize flap features a double magnetic disc closure that leads to a push-button lock. Interior includes a zip pocket and dual patch pockets to help you stay organized. Back pocket with hidden zipper carries those summer accessories that you need at a moments notice. Detachable and adjustable 52 inch shoulder strap included.
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By Lindsay Watling
The Express
PLYMOUTH, England — The death of a man doused in petrol who burst into flames when a police officer zapped him with a TASER is to be examined by watchdogs.
Full story:
UK police probed after TASERed man burst into flames

subset: commoncrawl


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A Ngambri elder's bid for a court-ordered injunction to stop the sale and development of a suburb has fallen at the first hurdle.
Shane Mortimer sought an injunction to stop the Land Development Agency selling land in the greenfield suburb of Lawson in the city's north.
The suburb, bounded by Ginninderra Drive and Baldwin Drive is part of the ACT government's land release program and is being cleared for 1800 houses.
But Mr Mortimer went to the ACT Supreme Court, arguing his common law native title was ignored and his human rights violated.
He said his common law native title rendered sale or subdivision ''unlawful'', and sought for the case to be transferred to the Federal Court to rule on the key issue.
But lawyers for the territory government said the native title over the land was extinguished in the 1830s when the Crown sold the land to a private landowner. The Commonwealth later compulsorily acquired the land in 1915.
Justice John Burns yesterday threw out the request for an injunction, saying Mr Mortimer failed to satisfy the first legal step.
To secure a court-ordered injunction a plaintiff must show they have a ''prima facie'' case - or a case at first glance.
But the judge said it was clear the sale of the land in the 1830s extinguished native title, and refused the injunction.
It is not the first time Mr Mortimer has gone to the courts to challenge the ongoing development in Canberra's outlying suburbs.
He has previously attempted to stop the sale and development of land on the edges of the capital by lodging an unsuccessful indigenous land rights claim on the suburbs of Crace and Lawson in 2008.
He also presented a petition to the then chief minister Jon Stanhope in 2007 to assert rights to claim ancestral origins in the ACT and its surrounds.


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Cubs' manager Rick Renteria is good for the kids
BY BRIAN SANDALOW For Sun-Times Media June 27, 2014 9:26PM
Updated: July 29, 2014 6:20AM
When Rick Renteria was hired to manage the Cubs, it wasn't with the expectation to win right away. Sure, that would be a nice bonus, but one of his main tasks was to create a better environment for the team's young players — namely Anthony Rizzo and Starlin Castro — and get more out of them.
Though the Cubs only improved to 34-44 with their 7-2 victory Friday over the Nationals, Renteria's tenure has seen the franchise's young cornerstones get back on track after disappointing seasons in 2013.
"He's doing a nice job; we challenged him," team president Theo Epstein said. "When we hired him, we were pretty transparent about this with you guys that we wanted him to try to create an environment where young players could be themselves, continue to grow, fight through their struggles and thrive. He and the coaching staff have done a nice job of creating that."
That might not have been the case last season. Manager Dale Sveum was dismissed, in part, for the perceived stalling in the development of young players.
Coincidentally or not, they've re-established themselves. Rizzo has a .525 slugging percentage and .400 on-base percentage. Castro has three more RBI than last year and has raised his on-base percentage to .331 for a team that improved to 21-17 in its last 38 games.
"It's sometimes more important why you're playing well than if you're playing well," Epstein said. "I'm encouraged by a couple of 24-year-olds playing at an All-Star level in Rizzo and Castro, guys who are going to be here until they're 30, and a couple of guys that we need to be veteran leaders when the next generation of good young players comes up."
Castro and Rizzo aren't quite there yet, though possible trades of Jeff Samardzija and Jason Hammel (7-5) might force them to get there quicker. Hammel went 61/3 innings and gave up two runs for his first win in June.
It also appears that Rizzo and Castro enjoy working with Renteria in their limited time together. Castro said, "No matter what, if we lose or win, [Renteria] is still positive," which is something he has clearly responded to.
"It's pretty good,'' Castro said. ''He's a fun guy, a guy that trusts the players. He's done a great job."
Rizzo's sentiments were similar.
"It's his first year, so he's still learning on the job, too," Rizzo said. "But great so far. It's been a good atmosphere here."
That atmosphere hasn't translated into a winning record, and Renteria has been questioned on his bullpen use and reliance on bunting, but the Cubs' play has improved, and the two young stars have stepped up.
"I'll reserve judgment on myself,'' Renteria said. ''I'll wait until it's all said and done to see where we're all at, but I'm very critical of myself, to be honest. That's just the nature of the beast."
If Renteria's being evaluated on Rizzo and Castro, he probably knows how he'll be judged.
Theo Epstein said adding padding to the metal doors in the outfield is "something we probably should talk about" in the wake of Junior Lake's crash Thursday.
◆ Epstein praised Cubs vice president of scouting and player development Jason McLeod, saying, "If it's now or if it's a few years down the line, I expect him to do a great job as a [general manager]." McLeod has been linked to the Padres' GM vacancy.


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This is Why Getting Ready Takes so Long
This is Why Getting Ready Takes so Long
This is Why Getting Ready Takes so Long
Hottie of the day Keyshia Dior is a Jamaican born glamour model and an actress.Also known as Keyshia Ka'Oir, she first made a name for herself as a celebrity stylist, working with a wide variety of musicians, actors, and athletes.On top of all that, she also has a fantastic body!
Hottie of the day Nikki Giavasis is an American glamour model and an actress.This hot babe has it all! Read more…
What's the best way to liven up another dull red carpet? Not wearing underwear, of course! That's a classic trick used by tons of celebs looking for a sure-fire splash in the next morning's headlines. For the naughty and rebellious edge, there is truly nothing better.Here are more celebrities who clearly aren't wearing underwear.
It's inevitable. If you're in the spotlight at a relatively young age, and proceed to stay in the spotlight until middle-age – you're going to need a makeover of sorts to keep the hordes interested. Jennifer Aniston has always had that very approachable, friendly girl-next-door vibe. She never strayed too far with the norm, and earned many fans by doing just that.
Look at your girl – now look at Jordan – back to your girl – back to Jordan. Look down, back up, where are you? Read more…
Thats Melody Morales. She tried to get a job at Hawaiian Tropic Zone and was denied because she is "too ghetto". Now, maybe she is ghetto but all hood rats deserve a chance at a job… and a chance to get it from your boy! Story is below.
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NASA marks 50th anniversary of monkey spaceflight
Fifty years ago today, two monkeys became the first mammals to successfully return to Earth after spaceflight, paving the way for manned missions. On May 28, 1959, Able, an American born rhesus monkey and Miss Baker, a Peruvian squirrel monkey were strapped into the nose cone of a liquid-fueled Jupiter missile by NASA scientists …
Now part of the animal kingdom
What no-one realises is that while they were up there, the monkeys claimed all of outer space for their species. Sadly as the monkeys didn't speak american and very few 'merkins speak Rhesus (and those who do are generally considered insane), the claim was never acknowledged.
I'm sure that in years to come when the monkeys achieve sentience, one of the first actions their lawyers will take is to reaffirm this stake - thus making them the dominant species on the planet
Dominance means being at the top of the gravity well, not the top of the food chain.
"My god, it's full of bananas"
Chimpanzee That
What about C & D ?
or Charlie and Dog as they would have been known then.
Sub-heading of the month.
Another great sub-headline
That's all I have to say.
What next, monkeys that glow in the dark?
Err, yes actually
Bonsai monkey!
From that pic, it looks like NASA invented the Bonsai Monkey. Move over, Bonsai Kitten, you're 50 years too late!
Paris, because she knows all about monkey business...
Exhibit A
"Her body was stuffed and strapped once again into the capsule for exhibit at the Smithsonian Institute in Washington where it remains today."
So are they gonna do that with Neil Armstrong one day? Huh? Huh?
Darn speciesists!
I wonder?
If there's some sort of connection between Monkeys reaching space and the creation of COBOL, as they appear to have happened at abount the same time.
Monkey Business
2001: A Space Banana
Sub heading!
(as they say) if you Pay Peanuts...
you get monkeys!
looks like the addage works not only in IT but also with Rocket Scientists
Not the same.
Next time you're tempted to say "those chimps in government" remember that they really are not the same.
The furry real chimps are by far more intelligent.
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Big Daddy's House Premieres Sunday
- b
- brendastarlet Jul 29, 2008 08:13 AM
Aaron McCargo's show, "Big Daddy's House" airs Sunday at 1:30 p.m. ET. Will you watch/Tivo?
re: rockandroller1
if I remember i will watch, that title has GOT to go tho.
re: sugarsnapp
I agree. And if the Q&A on Harry's blog is any indication, this is not a place to go for imaginative meals.
re: rockandroller1
Me too, I would rather watch "Big Mommas House" parts one and two...
re: rockandroller1
gotta second that.
I was among a number of sites that attended the Q&A session with Aaron yesterday. If that holds any interest to anyone you can read about it at my site.
re: HarryK
Harry, you were being extremely generous in calling all three "talented finalists." ;-)
And he's all into "big portions"????? Has he not heard about the obesity epidemic in the U.S.? His "perfect meal" is a 16-18 oz. steak, asparagus, potato, salad, and soup.
Holy smokes.
re: LindaWhit
LOL! About the generosity, thanks Lisa!
I know. Wow wow wow. I used to love a 12 oz steak when I was a teen or my early twenties, still growing and very active. Nowadays if I can finish an 8 oz one I consider myself as having overdone it. hehe
I bet the Deen boys would love that meal though! :)
re: HarryK
Also, Harry, there's no need to be "honored" to join the bloggers' chat. They invited you to get publicity. You're doing them a favor. Keep up the good work!
re: brendastarlet
You never know, Brenda, when I'm being candid, sarcastic or just polite. I'll say the "honored" was just my being polite. At least that's what I'll say. :)
re: HarryK
re: LindaWhit
Why should the "obesity epidemic" change how he wants to cook?
re: LindaWhit
People are smart enough to make their own decisions. They eat what they want to eat. If they're being "fooled" by a cooking show, that is *their* problem, not the problem of the host.
And it isn't like any of these recipes couldn't be halved/etc.
re: jgg13
I think the national statistics willprove you wrong. I think all creatures have a famine response built into their brains so that they will eat as much as what is put in front of them. They have done tests on animals where they leave out a ton of food and they will generally eat until they can't eat anymore. One thing that separates people from other animals is free will, but people, and especially Americans, have a hard time exercising the free will. Our obesity epidemic bears this out.
Restaurants have been guilty of overfeeding people starting after WWII, because that is when food became cheap and the restaurants figured out that one criteria people judge their dining experience is via best value for the money and serving larger portions for a little more money can do wonders for their bottom line. This idea then migrated to the family table.
I franly don't care if this guy decides to serve heaping servings of whatever he is making because I won't be watching but to say that it isn't his responsibility as a food presenter and demonstrates portion control on a mass communications level is a bit naive.
re: Phaedrus
Oh I know of what you speak, but at the end of the day - unless trickery is involved, the responsibility lies in the hands of the eater. I dislike the hand-holding culture that we're turning into and IMO restaurants, food tv shows, etc should serve/cook/demonstrate/etc whatever the heck they want.
If people don't like it, simply don't eat/watch/etc.
Suppose I *want* to watch a show where a guy from Camden is cooking up "big portions", why should I have to suffer simply because someone else can't possibly help themselves from eating a giant steak just because they saw it on TV?
re: jgg13
I think they should be reasonable in their presentation. Obviously I don't want the food Gestapo all over the air waves, but it sound like this guy and FN, in order to garner viewership are trying to go over the top.
An example is Emeril, in his Live show, he would get people moaning with pleasure by doing huge servings of food, I don't think showing the smaller portion detracts from the presentation nor does it take away the excitement of seeing the dish. The emphasis should be on the taste of the dish rather than how much food is being presented.
And why WOULD you consider it to be be suffering from seeing a reasonably portioned dish? I am not saying to plate the food like you are in the middle of the nouvelle cuisine restaurant, I am just saying show a single portion or if you really want to show abundance, show the dish family style.
re: Phaedrus
Heh, when you mentioned Emeril and the audience moaning, I was sure you were going to be talking about his heavy hand with the garlic ;)
For the most part, what I saw from Emeril was the "and this is just my portion!" kind of treatment, and pouring extra booze into things when the audience would cheer.
Not saying that I would be suffering, just pointing out that if this *is* what I want to see, obviously I'd want to support a show like that. If it *is not* what I want to see, I wouldn't watch the show. Since shows exist based on advertisement, if this was truly not what people wanted to see, they wouldn't watch and the advertisers would leave (and vice versa). So if this (and shows like it) succeed, they do so because *that is what people want*.
I don't see any problem with any organization giving people what they want and making a profit on it.
re: pikawicca
Not to get into this again but I still think that argument is bollocks.
Who gets to define what "normal" is? You? "Normal" is what most people eat, ergo if most people eat large portions, that is a *normal* portion. If people decide en masse to eat more, then the size of a "normal portion" increases.
Just because you don't like it doesn't mean it is wrong.
re: jgg13
normal is a dangerous word admittedly and i am not a food snob. however, there actually are standards set for health and scientists/nutritionists/physicians who set them based on what is best for our bodies to function. so 16-18 oz is outside what that should be. it is actually not as far outside "normal" in our current society per your last argument as it is outside healthy.
re: AMFM
I'm no stranger to nutritional science, and yes, "healthy" would be a better word than "normal", something that seems lost on a lot of these folks.
A few things though:
1) What is "healthy" is still a hotly debated subject, particularly considering that what "healthy"/"best for our bodies to function" actually *means* differs from person to person (e.g. a diet to maximize one aspect will be different than one to maximize something else .... do you want to be big & strong? live forever? etc). And even within one definition, things are constantly changing.
2) I still think it is assanine to expect a TFN show to feel obligated to present a "healthy" lifestyle. If anything, what would be more understandable would be to expect them to demonstrate what is "normal", which as we've both said isn't what these posters are really upset about.
re: pikawicca
It's up to people individually to take responsibility to figure out what a proper serving is. I'm not a big fan of TFN for other reasons, but I don't think it's their obligation to focus on portion sizes, etc. unless the theme of the show is healthy eating and they are directly disseminating misinformation. Similarly, it's not the fault of the restaurant that serves huge portions that many of its customers are fat. Just because your sandwich is served with a pound of fries doesn't mean that it's a "normal" portion or that you "have" to finish them.
It's more entertaining and visually appealing to see a plate on TV served up with a huge, juicy slab of meat than it is to look at a 3 oz. Weight Watcher's portion. People need to take a little more ownership of their decisions and be less passive-- going to educational, rather than entertainment sources for their health and dietary information and then exercising some willpower to follow through with eating habits that work for them. It's not the TV show's fault.
re: LindaWhit
Thats just ridiculous. You eat what you want regardless- Ive someone is a food nag or calorie counter, than they wont eat all 4 servings.
This show isnt the cause of the issue- eat what you choose. Whats wrong with big portions? The concept of the buffet puts more food in front of you than this.
Just have fun with it, jeez.
re: LindaWhit
"16-18 oz. of steak? That's enough for 4 people!"
Please, never invite me over for dinner!!!
I might leave 6 oz. of steak on my plate---- when I'm done!!!
re: Mild Bill
I agree bill, I had a 16 oz rare sirloin last night for dinner,and left about 4 oz for my wife to have for a lunch during the week.
re: swsidejim
Well, if Big Daddy's giant 16 oz steak meal isn't up your ally.... you can always watch Ellie Kreiger prepare a 3 oz portion of boneless, skinless chicken breast with a 1/2 teaspoon of oil, minimal salt, and a side of steamed broccoli, no butter.
re: Mellicita
I'm not sure who you were responding to, Mellicita - swsidejim or me. I don't cook 3 oz. pieces of chicken with no flavor - far from it. But regardless of how I cook - 16 oz. of meat is WAY too much for one meal. So is 12 oz. But if people want to eat that much, so be it. I won't.
re: Mellicita
that 16 oz steak would be right up my alley. Cooked rare of course. Skimping on protein is not for me.
I do like Ellie Kreiger though, she is very easy on the eyes.
re: HarryK
While I'm not too excited about Big Daddy, I do sort of like this sentiment:
"I call it soul food but I try to keep things seperated [sic]. I don't want people to think ethnic-wise that it's black food, because every body has their own type of soul food, be it if your Italian or Irish or Asian or whatever. It's about food that is really flavorful and something you can be proud of and it comes from your soul. And that's how I like to cook."
re: mhoffman
So it's food that:
1. Has flavor
2. You're happy with
3. Reflects your personality
Not the most original criteria; in fact, I'd be hard pressed to find ANY chef who would not say these are elements of their cooking.
Nope, not interested at all. I would have watched the other two at least a couple of times out of curiosity. I don't like his on air personality at all, and like someone else said, that name has really got to go...it keeps making me think of a bordello!
re: Phaedrus
Maggie the Cat is looking quite tired nowadays - it *has* been what - 50+ years? Besides, she's wheelchair bound and probably not into "big portions" anymore. ;-)
re: LindaWhit
Fine, destroy my fantasies.
re: Phaedrus
LOL! Well, Brick's not doing too well either, according to news reports. So consider us even.
re: LindaWhit
You're all hilarious. If FN were in on the joke, they'd have a poster from the movie over Aaron's shoulder...
re: brendastarlet
They're not that clever. Which is the reason why there are 4 RR shows, and 5 about how candy is made, etc. :-)
Purely out of curiousity, Ill give the guy a chance- wanted him to win but dont think he deserved it.
Food should be interesting but I find it hard to understand what he is saying. Not trying to be mean, but we may need subtitles.
To be fair, I thought I would hate Guy Fieri but I find his shows real entertaining for the most part.
re: yankeefan
I totally agree. The three of them were okay (food-wise and camera-wise) but there was nothing compelling about them that would make me watch them weekly.
I hate Guy's cooking and DDD shows (too greasy) but at least he has a quick, funny wit.
So Aaron hopes to "teach people you can flavor your food and you can have big portions and you can enjoy it with your family." (thanks for your link HarryK)
Well, since I already know how to flavor my food, and since we're eating smaller portions these days in an effort to be a bit healthier and leaner, and since I already enjoy food with family and friends I don't see any need to watch.
I really don't understand the point of his show. This premise sounds as ridiculous as "real food for real people". However, I'm sure they'll be folks who enjoy it and I wish him luck.
re: Axalady
Your welcome! And yeah, you know, I like Aaron's personality, but between Flay, Fieri and Deen ... the first two have big and bold covered already and Deen has the big (if not so often the bold) covered. Not really sure what if anything different he's going to add to the food mix on FN.
Why doesn't that Network (I know, I'm preaching to the choir) have Cat Cora or Michael Psilakis do Greek? David Chang do Asian? Norman van Aken do Carib.... Oh, wait, yeah, that's what The Martha Stewart Show is for. Nevermind! :-)
I gotta say, I hear you all about the big portions. Let's add this up.
Paula Deen
Guy Fieri (and his Big Bite)
Deen's Two Sons
Now Aaron.
And sometimes Rachael does big portions and sometimes the Neelys.
As several of you said, the thing today is (outside of FN) to eat less and leaner and healthier. So if the list above is roughly half of the Food Network cooks/hosts. And the only one they have on their lineup that consistantly does lean and healthy is Ellie Krieger. It sure seems that between Burger King and Food Network, the two of them have the "give obesity a try" market locked up.
re: HarryK
well at least bk is offering apple "fries". and please don't malign my whopper junior, with extra pickles and onions!
speaking of bk, has everyone seen the new ad featuring the apple "fries" with the junior version of the king? "prince"? looks like his dad! scary. with a human mother, no less!
re: alkapal
LOL! Nah, and BK does have the best fries. And while I prefer a Wendy's burger to a BK burger, I'll take the flame broiled one over a MickeyD's any day. (Oh Lordy, we're talking fast food now!)
But I remember a year or two ago when BK brought out this breakfast collesterole fest thing with four eggs slopping over it and buttered roll or something. Looking at it and I went up 50 points. Refused to order one.
How do they do those apple fries? Fresh apple slices right? I guess it marinates in lemon juice or worse, some chemical so they keep looking like apples? Not sure if I want to know.
re: HarryK
i just want to be sure that the little hybrid "prince" with the big ole plastic head stays away from my junior whopper.
re: HarryK
Giada comes down in the middle: some of her dishes are super rich, but she also does healthyish menus, too. (And you know she only eats that one bite, because she's tiny!)
Honestly, Aaron's concept seems rooted in a bygone era...
re: brendastarlet
Agree. Giada can come down on a bit rich, then switch back to quite healthy. Which is a good straddle. Probably more like I eat. A little bit too rich one day, and make up for it with fish or salad the next day.
Plus you gotta have that once a month or every two months BBQ ribs or chocolate lava cake binge, right? hehe
re: HarryK
I'm wondering why this guy Aaron should have to carry the responsibility for telling us what portion sizes we should be eating. What about all the fast food places and chain restaurants that offer obscene amounts of generic tasting carbs and fat? Why not rail at them? True, the FN shows irresponsibility, and this would be pretty easy to fix. In every epsisode, Aaron could get across that *he* likes big portions but portion x is healthier eating. I imagine Aaron is doing exactly what he's being told to do. Can't blame the guy for wanting to succeed. When I saw that the producer who is responsible for Paula's Party and The Neeleys was in charge of those pilot episodes, I had a pretty good sense of what the show would be...
Not at all. I would have watched either of the other two (or the girl and guy who went out in 4th or 5th place), but I never had a bit of interest in what he was doing. IMO, he has no charisma, no point of view, and is flatout painful to watch. As others have already pointed out, he doesn't seem to bring anything that I don't already know or can't already watch on someone else's show. The powers that be at FN really blew it this time.
re: pollymerase
I'm disappointed because I enjoyed Adam's premise, and would have watched it. It's fun to see him chat with viewers. The rest-- eh.
As I've said before, his food is not really my style and doesn't really interest me. I would have preferred a show featuring the types of food that Lisa made. But I found him personable on TNFNS. I'd watch it out of morbid curiosity on Sunday and see what happens.
If I stumble across his show I may watch for a while.
I would have never watched the crying princess Lisa's show though.
I think I'll watch out of pure curiosity about what his show is actually going to be like. Will he get over his nervousness? He didn't seem like a television food show star on the show to me..
re: cackalackie
I just watched it. Get rid of the backround music, get rid of the still shots with the camera sound and it's great. Aaron is fun to watch, he doesn't need all that extra stuff, I'd just rather watch and listen to him. His baby Justin is adorable, he reminds me of a boy version of Raven. Aaron did a great job on his first show!
re: loveofcooking
I liked it too! I agree about getting rid of the music and still shots, but he came off really good. And I liked the food he cooked. It was easy but different. I plan on trying the chicken fingers! He also seemed comfortable and knowledgable in what he was doing. I will tune in next week.
re: loveofcooking
I also liked the show. I was surprised at how calm Aaron appeared, considering all the takes they needed for his demo show on TNFNS. The food looked great -- especially that pork sandwich -- but don't know if I would have used that same spice mixture for all of the dishes.
I agree about that toddler, Justin: he's adorable. Aaron keep talking about him and the boys, and never mentioned his wife, who was in the audience when he won. I wonder if she'll appear on the show.
I'll be watching next week!
Wow, I agree with you Love of Cooking.
Cant believe Im saying this, the show was pretty good- the best of the new ones if you dont count "Grill It" with Flay. A pleasant surprise.
One funny screw up though- he said dont let your kids eat the tortilla crumbs after because there is egg in there. Yeah Aaron, there was also raw chicken dipped in there.
re: yankeefan
I caught that slip up too, I'm suprised they didn't edit it out. I didn't like the music and still shots and I think his food looked really greasy. I wish Lisa would have won.
re: porky pine
I kind of liked the still shots, not sure why. Still cant believe how much I liked the show.
Did the upside down bread on paninis yesterday, what a great idea with ostrich patties. Thanks Aaron for that one.
Now, all the show needed was a tablescape.
re: yankeefan
Yeah, i kinda liked the still shots, too. Glad i'm not the only one.
I liked it!
Thought the inverted ciabatta on the panini grill trick was clever, and I bet the broccoli rabe addition to the panini roast pork sandwich was delicious. Both tips I'm going to try.
The dark and light tortilla chips coating on the chicken strips next to each other was attractive.
Style vs Content:
I find I learn the most from cooking shows if I approach learning from them as I did learning from lectures when in college or grad school: try to separate content from style.
ex: I have nothing in common with Guy Fieri, but his Bloody Mary flank steak recipe is the house favorite way I've prepared flank or skirt. And his presentation style is fine with me.
One of my best professors from a content standpoint had one of the worst presentation styles ever. I had to look down and just write as he lectured. If I looked up, his style was so offputting I could not focus on what he was saying. However, I realized in every lecture he made some profound connections between previous concepts.
Of course, I would not go to that much effort for a cooking show, but thankfully that's not necessary. But I'd guess that most people are much more sensitive to style differences than I am; some % of people would be sensitive to the extent where if they aren't the same age, gender, perceived income level etc of the person, they don't relate to or trust what they have to say.
re: sweet100s
Believe it or not, I learned 2 things Im going to try real soon:
The inverted bread for the double crunch
The chicken fingers with the two different tortillas.
I expected the worst and got a really interesting show. He was very understandable as well, good for him.
I can't help it-there is something about the guy that I like and I did enjoy the show. I liked it a lot more than the premiere of Amy Finley's show last year. I never watched another episode of that.
I found it ironic that after severe criticism by the judges over Aaron having turned his back to Rachel and the audience to was his hands, that FN has the audacity to give him a set where the stove, spice drawer, utensils, etc. FORCE him to keep his back turned to the camera. They should practice what they preach.
Great show though.
re: Goldendog
Was wondering about that on previews, there were so many side shots of him. Didn't get to watch new show yet, looking for repeat airtimes and found this link. But I was hoping he would be chosen over the other two. I think Big Daddy's KITCHEN is more specific and would not conjure visions of a brothel. As far as the big portions debated at top of board - cook the large portion and save half or more for other meals, I do it all the time and from restaurants I almost always have the to go box. Not a big deal really when we eat what we need and take save the rest for later. I think he will do well, we have just seen the beginnng of his talents and passion for cooking.
re: Goldendog
I think he did a fantastic job-I wouldnt be surprised if he became quite the "thing" (and I hope he does)
I DO SO agree that having all the cooking necessities BEHIND him is pretty ridiculous, at least put the stove in the front (nice stove tho).
Dont the Neely's also have the stove in the back?
and yes Big Daddy's Kitchen would be a much better title, heck there are ALOT of better titles that wouldnt include Big Daddy but would still keep the "family" theme idea I am sure...oh well.
Anyway I am impressed go Aaron ! :)
re: sugarsnapp
I may be seeing things, but I think that Aaron is using the same set as the Neely's do. I remember being surprised the first time I watched the Neely's that their stove was at the back of the set, because that's absolutely not camera friendly if you're at the stove a lot. But I realized after watching a couple of times that they don't use the stove as much as other chef's do because of their focus on BBQ. Even so, it's not really the best set for Aaron given that his cooking is very stove-top intensive.
All-in-all I thought his first show wasn't bad. I'm planning to put together this spice rub this week to try on a pork tenderloin. I also really liked the idea of the broccoli on the sandwich - I may try a variation on that this weekend.
re: everydayfoodie
You could be right - here' the Neely kitchen - does look very similar!
re: everydayfoodie
I had the same thought re: the set when I was watching it. There was a commercial for the Neely's show which looked almost identical.
I enjoyed the show (and enjoyed him the Neely's show yesterday as well...if they got rid of Gina and had Pat and Aaron do a show together they'd really be onto something). Perhaps I'll be asked to turn in my screenname <g> but as a hound I prefer eating to cooking and am one of the few who seems to have no issue with the direction FN is going. For various reasons, the average American family (whoever that is <g>) probably is looking for everyday meals, etc. for the family and FN provides feasible ways to make that happen. I found this show entertaining as I do several others that are regularly bashed on this forum.
The positive comments on this thread led me to watch this show before deleting if from the DVR.
All in all, I like Aaron, but not his food. I understand that he was cooking with kids in mind, and so perhaps I can't fault him for not using more interesting flavors, but there were so many little things that turned me off.
He used Doritos for the yellow chicken crust. Why not just use a good quality corn chip and season it yourself? Also, I imagine that refrying corn chips would cause them to absorb a lot of oil, since the moisture (water) has already been fried out of them. The choice to use corn chips was cute, but I think it was a bad choice. Also, the salad was hideous, and I would have preferred some sort of lime and oil based dressing to (ugh) peppercorn ranch.
I'd eat the pork sandwich, but I found it uncreative. The one unique aspect of it was the inversion of the bread, but again I think this was cuteness over content. If he'd just grilled the cut side of the bread alone for a moment and then constructed a traditional sandwich, he would have gotten a similar crunch-factor with an easier to eat result.
Also, though he warned viewers about burning the garlic, he virtually guaranteed that he'd burn it by using such a hot pan. In fact it looked as if he did burn it. He also burned the spice rub on the pork. Perhaps that was intentional, but if I were making the same dish I'd just salt the pork before searing and then rub it before roasting. All that smoked paprika turned into carbon.
Lastly, the fries looked flaccid and greasy to me. He used a rack to cook the pork, so why not for the fries?
I know these gripes are all pretty minor, but I have to believe it's possible to cook in a creative and fundamentally sound way while still pleasing children and FN's target audience (whoever they are). Aaron just seems like a pretty sloppy cook to me.
re: mhoffman
for the homecook I thought his flavors were pretty good. How many FN viewers would reach for the smoked paprika? I think a show like this gives people a little encouragement to try some new flavors. I made his seasoning last night after watching the show and thought it was really good. I tossed it with some summer squash and roasted it. I cook all the time and this was a nice, big, bold flavor. He definitely had some good ideas.
re: mhoffman
I'm in agreement with you mhoffman on all points. The nacho cheese Doritos on the chicken tenders? It made me a little queasy imagining what it would taste like, and I'll generally eat anything. Ditto the fries, they looked way oily (boy, I'm starting to sound like Akiko Katayama, ;-) ).
re: kmcarr
About the Doritos on the tenders, my first inclination is to go "bleh!"
That said, I've noticed over the last year or so on various cooking shows (and I mean the one's with the good cooks and the true chefs, not talking about the home cooks that will mix any and every old slop together), seems I've heard surprising praise for such things as making crumb coatings out of potato chips, corn flakes and saltines. Not only coatings but filler for meatballs or crab cakes or whatever too.
So in light of that, hmm, maybe Doritos works afterall. So I'll try and hold back my reflexive nay-saying until I actually get to try some of these. Probably they work quite well.
re: HarryK
It was mostly the crap flavoring ingredients on Doritos, and not the usage of a snack food, that I was objecting to.
re: HarryK
I'm totally with you on the potato chips, saltines, etc. for crumb coatings. My uneasiness with the Doritos coating, like mhoffman has already noted, is the "nacho cheese" flavoring component. I also suspect that upon being exposed to the high temperature fat the flavors might get somewhat acrid (normally these flavor powders are added after the chips are cooked.) I would be totally willing to give unflavored tortilla chips a try for a crumb coating.
re: kmcarr
I agree with you both. There's not a whole lot of "natural" ingredients in those puppies.
re: mhoffman
Aaron said he was cooking with kids in mind, but if so, why put those jalapenos on the salad? He said the kids could pick them off, if they wanted. And then what, have jalapeno juice on their hands?
re: lscanlon
I think that some of you are overthinking a lot of this ...
re: mhoffman
Because people are getting so specific about "his food" ...
1) In a lot of cases I'd suspect that it's not even "their food" and that TFN is supplying them with a lot of this stuff
2) It's a television show. You either like it or you don't. People don't need to analyze any greater meanings re: "the obesity epidemic", what ingredients are used, etc. At the end of the day, the show is intended to be mass market entertainment more than anything else - a lot of people on this site seem to regularly forget that fact when dealing w/ food oriented shows (*especially* the reality shows).
re: jgg13
You are touching on a very good point. I wonder what percentage of viewers actually cook the recipes, or cook at all. I have several friends who are avid watchers of TFN, and hardly ever cook. It's entertainment first and foremost. Most people don't go running out to perform karaoke after watching American Idol either.
re: Shane Greenwood
I'll admit that I rarely cook (for various reasons, although I do enjoy it when I do) but I watch a ton of cooking shows.
re: jgg13
(1) Yes, of course. "His food" is merely a necessary shorthand for "the food he cooked." I don't see how this bears on the quality of the food and the cooking, which is what we are (or at least I am) discussing.
(2) Forgive me for wanting more from television. It's possible to make a cooking show that is informative and entertaining at the same time.
re: mhoffman
1) And yet, people are dissing "his food" without even having tried it - some with merit (the burning of the garlic) and some without (people knocking the doritos based purely on dislike of "junk food").
2) It might be possible, but at the very least TFN has decided that it isn't what brings in the dollars - and that's what matters. If you want more substance and less entertainment, PBS is a better option.
re: Goldendog
Since I hate when people just flatly say things such as "I don't like the food by/at X," I decided to offer up some specifics about WHY I don''t like Aaron's food.
If that's "overthinking," then count me as a proud overthinker. There's nothing wrong with analysis. Analysis makes for interesting conversation.
For those of you who disagree, let me rephrase: Aaron GOOD; Aaron's food BAD.
Pass the twice-fried Doritos.
re: mhoffman
I thought those dorito/chicken things were a good idea. To each their own or maybe Im a dope for not thinking of it before.
But to say I actually learned something new from a FN show outside of Good Eats is surprising- but that upside down thing on the breads for the pressed sandwiches was a really good idea.
Im almost the opposite- Im not particularly a fan of his but am becoming moreso after that episode but so far, I am a big fan of his food and his show.
re: lscanlon
With kids in mind, why put a ton of red peppers in the oil with the greens?!
re: HarryK
Why not? Peppers - both sweet and hot - served with greens is a southern dish.
re: lscanlon
Depends on the kid. I was eating pickled jalapeno slices with a spoon by the time I was in kindergarten. As for the horrors of having "jalapeno juice" on their hands -- it's vinegar. I'm not seeing what's so scary about that.
Also: it's a "ton" of red BELL peppers that have been roasted: they're sweet and delicious and not something most kids would be troubled by.
re: BarmyFotheringayPhipps
Barmy wrote:
<<As for the horrors of having "jalapeno juice" on their hands -- it's vinegar. I'm not seeing what's so scary about that.>>
It's vinegar, but it's picked up the heat of the jalapeno. What if the kid rubs his eyes with that on his fingers. I'm not trying to make a big deal out of this jalapeno thing, but as a parent, I just couldn't believe he was adding them to a "kid-friendly" dish. Now, if he had said, "My kids just love jalapenos," that would be different.
re: lscanlon
He said he put them on top so they could be removed easily if a child didn't want them. I agree with the poster who thinks you are overthinking it.
re: lscanlon
"It's vinegar, but it's picked up the heat of the jalapeno. What if the kid rubs his eyes with that on his fingers."
Well, obviously, he'll be blinded for life.
Seriously, it would sting a bit, but not notably more than it would if the kid had the vinegar from a jar of dill pickle chips on his fingers. I don't know if you have much experience with the type of jarred pickled jalapeno that was being used, but they're not outrageously hot. It's not like the kid would have Tabasco on his fingers or anything like that.
re: BarmyFotheringayPhipps
I would think that the acidity would hurt more than the heat of the capsaicin
re: BarmyFotheringayPhipps
You might be surprised.... I know a number of children who like spicy foods and would love jalapenos in a dish. Particularly children of ethnic backgrounds where the traditional food is quite spicy. Their litle tastebuds are very accustomed to strong flavors and enjoy them.
I watched part of this, but switched to a ball game. I wasn't all that thrilled with eithe rof the 3 finalists, but glad Lisa didn't make the cut. I don't think I'd be able to stand 30 seconds of that squinty smile much less the condescending tone. However, her food did carry an interest. I'm wondering if there was some technicality that pushed the final vote to Aaron over the other 2. I recall that the judges mentioned more than once the need to start taping the show the next day. Perhaps Aaron was the only one who could commit to that. I also get he feeling that they taped all the shows in rather quick sessions. Seems to me that TFN just wanted to get the entire series production over with as quickly as possible. Maybe it won't be back.
i dvr'd it, and finally go around to watching part of it last night but didn't make it all the way through. i definitely don't want to slam aaron...it's no secret that i didn't think he deserved to win, but what's done is done and i'm not going to begrudge him his victory. i'd like to see him succeed, he seems like a good guy, and hasn't had an easy life. but based on what i've seen so far, i just can't get behind this show. his technique needs serious improvement, and some of the information he offered was flat-out inaccurate.
the doritos - i get the idea of using chips for a crispy coating, i've used tortilla chips & cornflakes myself. but if you're going to the trouble of making a home-cooked meal for your kids, the least you can do is use ingredients that are more nutritious than the packaged, processed junk food they cram into their mouths when there's *not* a decent meal around.
his story about how the salad was created - his son wanted chicken fingers, but aaron said that wasn't *okay* for dinner. why? if he meant it from a nutritional perspective, he really missed the boat on this one. tossing it onto a salad laden with cheese, avocado, and bottled ranch dressing doesn't magically transform deep-fried chicken into a healthful meal.
regarding his technique, the exterior of that "seared" pork was clearly burnt to a crisp. and any amateur cook who tries to do the garlic & red pepper flakes the way he did over such high heat will most likely end up with a bitter mess on their hands. but what really made me sit up & wonder if he actually knows what the heck he's doing was that comment about the oil evaporating during frying. yes, oil contains volatile compounds that evaporate. but it occurs slowly, and certainly not at appreciable volumes during such a short cooking period. when you're frying food and you notice that a lot of the oil has *disappeared* from the pan, that's not because it evaporated, it's because the FOOD ABSORBED IT. and if your food is absorbing that much oil, you need to adjust the temperature.
like other posters, i noticed his comment about the raw egg in the chips...but i'm willing to let him slide on that one because i have the feeling he was just trying to get all his information out and didn't realize that he left out the very important fact that raw chicken is actually a much graver concern. the producers really should have caught that one.
as i said in the beginning of this post, i really want to see him do well...but i think he has a VERY long way to go.
It's amazing that in this day and age there are so many people that aren't happy. I WISH I had a show on the Food Network. Then I guess you could tear me down too, then.
Oh well, I plan on watching his show each and every time it airs. And if I like a recipe I will tailor to the proper size proportions to fit my family. Because in the end that is what cooking is all about. SUGGESTIONS ; )
re: accntggeek
It's amazing that in this day and age there are so many people that aren't happy. I WISH I had a show on the Food Network. Then I guess you could tear me down too, then.
Oh well, I plan on watching his show each and every time it airs. And if I like a recipe I will tailor to the proper size proportions to fit my family. Because in the end that is what cooking is all about. SUGGESTIONS ; )
I completely agree accnt.
re: suggestions, I have seen tv food programs use smoked paprika quite alot but never felt the need to to try it, I am glad I did and it is due to Aaron's show.
I wish him all kinds of luck :)
re: sugarsnapp
AFAIK, Aaron is also the first TV cook to use grapeseed oil.
re: lscanlon
Aaron's not the first TV cook to use it - Lidia Bastianich & Ming Tsai both use grapeseed oil.
but he may turn out to be the first FN personality to use it on a regular basis. i've seen Giada & Emeril each use it once or twice, but it's certainly not a go-to ingredient for either of them. [actually, Robert Irvine uses it in the majority of his recipes that require oil, but you wouldn't know unless you looked them up online because he never really breaks them down on Dinner:Impossible.]
i wish more of them would use it. maybe Aaron will start a trend...
re: goodhealthgourmet
I watched it on Sunday. I couldn't make it through the show. Aaron seemed way too charged up for me, i.e. kissing the raw steaks, and his lack of a mise en place was driving me nuts. I realize he's not a French-trained chef, but surely there is a production assistant at FN who could measure out his ingredents for him ahead of time.
re: brendastarlet
I did watch the whole thing to see if I liked him anymore than last week - I didn't. He does seem a bit overhyped. And the kissing of the steaks kinda skeeved me out. Then again, he was the only one eating it.
And his recipe for potatoes au gratin? American cheese? (the FN recipe calls for "grated American cheese" whereas he just lopped the two slices into the cheese sauce.)
re: LindaWhit
i'm glad you two reported back. i had considered giving it another shot to see if last week was just a case of "opening day jitters" or something, but it doesn't sound like i missed anything. it'll be interesting to see if the show makes it past the preliminary 6 episodes, and if so, what changes FN does [or doesn't] make to it going forward.
the steak-kissing thing would have skeeved me out too.
re: LindaWhit
agree to all of your points. Liked him far better in the first week. The kissing of the steak was unescessary. I thought this episode was sloppy and he was becoming a bit more over the top like the Anne Burrel woman.
re: yankeefan
And while Anne Burrell can be over the top as well, I don't mind it as much. And I've learned a bit from her whereas Aaron's stuff is basic (to me). Different levels of cooking, I guess.
Also - your comment 'liked him far better in the first week" got me thinking - as the shows are being taped, are TPTB at TFN encouraging him to be more over the top, a la Paula Deen, Rachael or the Neelys, to "fit in" with the other over-the-top personalities? Quite possibly.
re: LindaWhit
Linda, actually Aaron was a guest cook on the Neely's this past weekend. I like his cooking in the Bourdain sense of "I would eat his food". But that's nothing spectacular is it? One would hope one could and would want to eat a TV cook's food. Likewise though, while it's fine enough I doubt I'll learn anything new from him.
re: HarryK
Actually, wasn't he a guest cook on last weekend's show - the day his own show premiered?
re: LindaWhit
No idea. It's possible the show I saw was a rerun. Thought it was a new one. Dunno.
re: brendastarlet
I would bet very good money that his "lack of mise en place" was due to either his own personal desire or even more likely someone at FN who decided to go that route. Come on, this is TV. It isn't like he rolled on the set one day and decided to bust out cooking - *everything* about it's production was preplanned, so even if something appears to be non-preplanned, that is purely by design.
re: jgg13
i have to agree with jgg on this one. while some viewers may not like to see a TV personality cook that way, it seems that many of them - particularly on FN - do. in fact, i think the ones who do have everything laid out & prepped are the exception rather than the rule. hosts are always pulling random ingredients out of cabinets or the refrigerator.
re: goodhealthgourmet
He's a regular guy, not a master-chef... and how many home cooks (who are NOT aspiring chefs but just want to put something edible on the table) take the time to prep every single ingredient before they start cooking? I know I don't!
I saw about half of this weeks ep and it seemed perfectly adequate to me... but I don't feel any driving urge to watch it again, because it's just like every other cooking show on the network and he's not doing anything different or exciting. Just how many times do we NEED somebody to show us how to grill a steak?
re: Kajikit
Kajikit, i think you may have misunderstood [my bad, because i just re-read my post & it was confusing - sorry.] i meant that i agreed with jgg's contention that we *shouldn't* expect every TV cook to have a pristine mise en place laid out on the set at the beginning of the show.
I think that the reason people are being so analytical about this is b/c FN opens themselves up to it by so clearly trying to pander to "what sells" and creating a mega star than actually putting anyone on TV that has anything real or imaginative to say. The NFNS felt like a "who can we package" show, instead of a "who has something interesting to teach/cook" show.
The whole enterprise has become superficial and caters to people who like to watch shows about cooking, but not cook. I know this has all been said before, but I think the discussion here is partly an analysis of the watchers of NFNS being complicit to some degree in the choosing of Aaron, and the rise of 'food stars' in general.


text:
GreatSchools Rating
Teacher quality
Principal leadership
Parent involvement
The school needs to invest in fixing the situation at pick up. With a little time and money this mess could be fixed. It is a direct reflection of the lack of organization,drive, and leadership.
There is obviously a problem with a school when it has such high turnover. There are many teachers who left for many reasons. One of the reasons is the lack of respect for the Administrator. It becomes very apparent to a staff when the person that you are working under does very little with their time. Teachers work extremely hard for their paychecks. A staff expects their superiors to work harder than they do, not significantly less.
I asked a teacher why the turnover is so high at this school. I was suprised to find out that the teachers haven't had a raise in several years. This becomes hard to take when you must also take on the responsibilities of superiors who delegate their work load. It's shameful really. I pray things change.
My children have been attending the Academy of Tucson for a number of years now. Although there are always things that we could nit pick about at any school our children attend, I would highly recommend this school. Though we are only a few days into the new year, my children are excited to come home and tell me about their day. Their teachers seem eager to be at school and are jumping into the year feet first with positive attitudes. This is a school that allows for parent involvement on a regular basis, extension field trips that add to the student learning, and opportunities for the students to excel academically. Sure the parking lot issue is tough, and traffic the first week seemed unbearable. But honestly it is worth it to me to wait in traffic a few extra minutes to make sure that all students are safe at dismissal. Remember nothing runs smoothly without practice. In no way is the traffic issue a reflection of poor leadership, the parking lot issues have been around long before this was AOTE. The principal is very approachable, he seems to have good rapport with his staff, parents, and students. This is a great community school that strives for excellence.
I asked a teacher why the turnover is so high at this school. I was suprised to find out that the teachers haven't had a raise in several years. This becomes hard to take when you must also take on the responsibilities of superiors who delegate their work load. It's shameful really. I pray things change.
I am amused by all the negative reviews. They all carry the same theme, almost as if they were written by the same person who has an axe to grind. Complaining about the parking situation on the first day of school is sheer lunacy. I suggest you check out the parking lots on some of the TUSD schools. My children have been going to AOT for the last 6 years. Currently one in 6th grade and one in 2nd grade. I throughly trust all the teachers at AOT. They are all high quality teachers. Yes some did leave over the summer. One moved because her husband got transferred to another city, another got a better paying position. Such is life. The current princial is the best we have had in the 6 years we have been here. He has the most open door policy I have seen. He is on the playground in the morning before school starts, you can make appointments to see him, he is at the monthly Parent Advisory Committee meetings. He even has a monthly Peter Piper Pizza day where you can meet with him off campus in a neutral setting to discuss any school business you want. I have not seen any other school official do that. I highly recommend this school.
This school lacks leadership. This is reflected in pick up and parking procedures. It is reflected in the lack of professionalism of the administration. It is reflected in the teachers' lack of respect for the administration. Many of the parents that I have spoken with are not happy with the way things are being run at this school. Many of the teachers are frustrated as well.
The kindergarten graduation ceremony was wonderful! The pride the principal and teachers have in their students showed through. Thank you all for your hard work with my kiddo!
I saw this principal at an AOT graduation ceremony and was shocked at his casual appearance. As a professional representing a school, I would expect professional attire. Old jeans and an untucked shirt are far from that. This school used to take pride in the image it portrayed to the public.
I have 2 children at this school. We enrolled them this year because the classroom sizes were suppose to be small and the education is suppose to be great. My son is in 3rd grade and carries a 20lb backpack home everyday (he weighs 60lbs). The teachers are rude and talk badly about the students and often yell at the kids for asking questions. The teachers seem to be uninterested in the students or thier success. The parking situation is horrible and is a reflection of the lack or organization and leadership of the principal and staff. I will be pulling my kids out this year and sending them to our local public school for it is better organized and has a principal that cares about her school and her own image.
After researching several elementary schools, I have decided not to choose The Academy of Tucson. I was not impressed with my meeting with the Administration and I was not at all impressed with the school's website that publishes information with spelling errors. If they can't take a few minutes to proof read, it makes me wonder where else they fall short.
Principals are leaders. i find it disconcerting that this principal chose as the banner photo on FB, a photo of himself standing next to a man holding a beer in his hand. The principal is smiling and giving the thumbs up sign. The man with the beer is a cardboard cut out of someone who is known to advertise a certain beer in commercials. Doesn't this principal realize that students look at these social network sites? That students look up to him and he has a responsibility to set certain examples. Where is the leadership here? Beyond disappointed. I'll be looking for a school that upholds our family's values. This obviously is not the one.
I have children in both the elementary and middle school. I was very disappointed to see that the middle school principal was moved to the elementary school. I know that many of the teachers at the middle school were very unhappy with this principal. I hope that this decision doesn't negatively effect the elementary school. From what I've heard I'm afraid it will.
I will also be pulling both of my children out of the school this year. This is our second year at the Academy. I have found the teachers hard to communicate with and the principal ineffective at best. The teachers are frustrated with her also. The lunch program is ridiculous. They have lunch catered due to no cafeteria and is approximately $5.00 per day! The children are required to eat under a ramada rather than indoors, unless it us raining or snowing. They also stand as a school in the morning on the basketball court to say the pledge and sing the school song. Even when the temperature is below freezing. The parking lot is also a disaster. It took me over ten minutes to drive through the lot to pick up my child. I agree with the other parent that the traffic directors try, but there are just too many people in too small a space. Part of the reSins I came to this school was because of the small classes expecting individual attention and do not feel that happens. I am also surprised by the amout of bullying that happens even though there is supposed to be zero tolerance.
The most honest review I can give to this school is a mixed one. It used to be an outstanding school and education and I would have loved for all my kids to spend all their elementary years here. However, the past two years things have been sliding a little downward. Allthough most all of the teachers here are outstanding, many seem somewhat disgruntled and/or unhappy. The school which was once a wonderful academic and family envolved environment has added too many students and lost it's past character. It's over crowded parking lot seems like a catastrophe waiting to happen. The parking monitors help a lot but they can only do so much. I can't imagine it is legal to have so many cars jamming in a small 2 lane parking lot! As if the parking lot nightmare wasn't enough, pulling in and out of the school is a nightmare! The lunch program is sub par at best. It is still a good school but not nearly the academic environment it once was. I was one of it's biggest fans and am really, really sad to be taking my kids out after the end of this school year, but I don't see things looking up here for the future. I will miss the lovely campus, great teachers and great office manager.
We have two children at AOT Elementary and have found the teachers, entire staff, classroom environment, and fellow parents to all be above our expectations. Both of our children are being challenged and are progressing wonderfully. Parents have to be willing, from Kindergarten on to spend some time almost every weekday studying with their children... You can reliably expect homework and study material daily and weekly. Our kids are making friends and we are meeting other good parents. Opportunities to help out in class, during special events, and after school keep parents involved and help them get to know one another too.
This is a great school! The teachers are caring, and communicate well with the parents. They work very hard to get students up to par. The curriculum is rigorous and may not be for all families, however, my children love their teachers and friends that they have made. The current principal of this school is very difficult to communicate with, if there is more than one thing going on at once she gets quickly overwhelmed, and cannot communicate. The teachers don't seem as happy as they have in past years, the lack of leadership may be why.
As a former teacher here I must say that this school is wonderful. The class sizes are small (about 20 students per class) and the staff here is great. Along with an excellent education the school also offers PE, Art, Music, and a Library. Learning is important at this school and the teachers truly care about all the students.
My son and I absolutely love this school. Class sizes are relatively small so the children get more 1:1 attention. I also love the fact that there is a no bullying policy which is strictly enforced so that my son can focus 100% of his attention on learning. Teachers and staff are very personable and will take the time to address any concerns you have without redirecting you to someone else that's not going to help you. The curriculum is geared more towards actual life and problem solving skills and is presented in a way my son can easily understand and assimilate.
My son has been a student at Academy of Tucson since Kindergarden. He's currently in 4th grade and his studies are 'excelling'. Not only is he advancing in math, science and reading. AOT's behavioral expectations have led to good citizenship and knowledge of conservation and sustainability. I recommend this school to all familes that care about their child's education.
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The Community Rating is the school's average rating from its community members (e.g., parents, students, and school staff). The highest possible rating is five stars; the lowest is one star.
9209 E. Wrightstown Road
Tucson, AZ 85715
Phone: (520) 886-6076
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The beautiful, mysterious and wonderful things that are; our Earths oceans are being
damaged to the point of no redemption.
Over fishing (not that i agree with any fishing), pollution, noise, waste, lines, radiation -
It is unfair and has to stop.
Our Oceans
by Mortimer Sparrow
Art Print
Collect your choice of gallery quality Giclée, or fine art prints custom trimmed by hand in a variety of sizes with a white border for framing.
- 6Promote


text:
What's your potluck dish?
- PaulF Aug 11, 2006 10:15 PM
Will Owen's recent post got me thinking:
What's your potluck dish? The one thing that you bring for everyone to share, whether it's a new group who've never tried your food or a familiar group who actually requests you cook that thing you always bring.
In my house, it's chinese chicken salad, but my wife makes it. Apparently, she makes the best chinese chicken salad in the world. People are disappointed when she doesn't make chinese chicken salad. Funny thing is, I'm not a huge fan -- in general -- of chinese chicken salad. I'm not big on the flavor of the sesame oil in the dressing and I can take or leave raw cabbage. (I like cole slaw and cabbage on a fish taco, I just don't love it). But I'm told it's great chinese chicken salad. I do like it, I just don't love the dish -- generally speaking.
I'm I'm doing the cooking, I bring chili. I make good chile and I show up with the pot I cooked it in.
I have an old boss -- a former boss, actually, she's not old -- who can't cook so she brings boiled edamame.
What's yours?
(If this is a home cooking thread, my bad. I thought that board was for recipes and I'm not including any here. If you want her chinese chicken salad recipe, I'll get it and post it there.)
re: Pei
I already actually have! :) In true 'feed the masses' fashion, I use a Pre-Made Mole Paste (Although in all honesty, I use the one from Guelagetza or one from El Mercadito in East L.A. before resorting to Dona Maria, but in a pinch, La Dona will do just fine...)
Greens with sausage. It's easy to do and appeals to all but vegetarians. I just bring it in a crockpot to keep it warm.
Sometimes a fruit salad or salmon salad.
I'm cheap w/my time if it's for co-workers, so I'll make a salad (either caprese or pasta).
For family, however, I'll take the time to make either cream puffs or a strawberry roll cake.
Bean salad!! Okay, not every time...potato salad, coleslaw, deviled eggs for cold stuff. Green chile quiche for warm. I showed up at a hippie party one time with a big batch of linguini and pesto, and it was the kids who cleaned it out! If we're being fancy, and I'm in the mood, I love to do a layered paté, or a cold poached salmon done up all cute with gelatin-stiffened mayonnaise and lemon scales. Making party food is really the only time I do that kind of thing.
My pot luck staple is baklava. I can assemble it quite fast, but it always wows folks. They think I've been slaving over it for hours. Also, it's a sweet that I OD'd on years ago -- so I'm never tempted to sample it and I can always get rid of any leftovers. There are plenty of takers.
And, yes, PaulF, I *would* like your wife's chinese chicken salad recipe --either here or in "home cooking".
re: TerryG
I will ask her and post it as soon as possible ...
re: Fleur
Any chance of posting a paraphrase of the Macaroni Salad recipe? I'm always looking for new pasta salad recipes.
My current favourite potluck dish is Grilled Zucchini, Asiago and Tortellini Salad.
I have a few.
One, saved only for family events or those where I know it will be appreciated, is a wakame (seaweed) salad with sesame dresing. There are never leftovers.
When I don't have much time, tortilla pinwheels. Use big flour tortillas (various flavours), cover with a spread, add thinly sliced fillings, roll up, slice into bite-size pieces.
In the winter, "Mexican lasagna" - basically vegetarian burrito fillings layered between tortillas in a casserole dish. In the summer, curried rice salad.
And for dessert, my standbys are a fruit tray with chocolate-yogurt dip; and homemade donuts (only around the holidays, when I make a big batch).
re: piccola
When you have a chance, please post your wakame salad on Home Cooking. I love the stuff! TIA
re: Pat Hammond
Done and done :-)
re: piccola
I'd love to have the recipe for your chocolate-yogurt dip! Could you post it on Home Cooking sometime?
re: piccola
For the mex pizza - corn or flour tortillas?
It really depends on who is attending. I love making pates and terrines and general charcuterie, but that is labor intensive and if it is something that will be looked upon with suspicion I resort to desserts. Also deviled eggs are always well recieved, people don't know why they like them so much but my special ingredient is no mayo, unsalted butter instead.
Hummus and tzaziki are always a big hit.
Three-tomato bruchetta.
Roasted corn and black bean salad.
Almond cake.
Mini cheesecakes (thanks, mom!)
Vegan chocolate cake.
A pasta salad with tomatoes, sundried tomatoes, basil, parmesan, oregano, olive oil, and sweetened rice vinegar (so good!)...
Or my new couscous salad with tomatoes, sundried tomatoes, basil, pearl onions, currants, lime juice, olive oil, and sweetened rice wine vinegar.
Blue Cheese salad. Here is the basic recipe
Lettuce or your choice. Spinach and argula are also options
Chopped apple
Some time of toasted or candied nuts
some time of dried fruit, the last time I made it I used dried cherries
blue cheese and blue cheese dress
I usually assemble at home but don't mix and toss in the dressing until I set up the dish.
For a warm dish, I make meatball in the crockpot. The secret is in the sauce and it's a secret sauce (well, it actually not really a secret, I just look at all of the seasonings I currently have at a home an improv from there, but I do add a healthy portion of Chinese Garlic Hot Sauce and that is the secret).
PaulF is asking what you like to prepare for potlucks, he is not soliciting recipes here (which would be off topic for this board). Please do post your favorite pot luck dishes here, but, please, post any recipes on the Home Cooking board.
During the summer months, I get countless requests for my Pasta Salad.
It consists of pasta, green olives, baby cucumbers, red onions and feta cheese with a roasted red pepper and balsamic dressing.
In the colder months, I bring my homemade cabbage rolls or perogies. They are labor-intensive so not too many people make them anymore.
I get different requests, depending on the host(s) of the party. I'll pretty much make anything if someone is craving something specific. I rarely do desserts. Here are some of the most requested...
Meatloaf - It's a manly meatloaf w/ bacon and Tabasco and just a touch of sweetness for the ladies. Hold the ketchup! Someone requested ketchup once (before tasting) and got a lesson in tasting it first from all the other guests.
Baked Salmon - mmmmm...flavored with tamirind and topped with panko crumbs.. yumm
Macaroni Salad - i don't know.. it's just been the hot request this summer.
Fried Chicken - juicy meat and crunchy goodness. ya can't hear anything but the tasty crunch while eating.
Red Velvet Cake - it's really the only dessert i bring to potlucks. the cream cheese frosting is luscious and sweet.
re: TexasToast
Would you please post these recipes?
They sound wonderful!
re: niki rothman
I don't think I can post the Chili recipe on here. I could put in on the Home Cooking Board (though I've made it so many times, it's more instinctive so I'll have to "think about it" or I'll leave bits out).
As for the red onion dip, I can't post that one, or I'll get in trouble.
re: Katie Nell
That reminds me of the famous Lime-Tequila Salsa that Janet Hardy made at Ronnies (RIP). She'd never tell me the recipe, but I could tell it was black beans, corn, red pepper, tequila, lime, cilantro, red onion, and some other stuff.
Coq au Vin or Chaucruite(sp)(kraut with pork)Garnie. My friends ask for my Key Lime cheesecake in the summer.
Yeah. . .I went to a church holiday potluck (I was a church employee, not a member) and was asked to bring stuffing (among several others who did the same, so we'd have enough).
Out of the 4-6 people who brought stuffing, mine got devoured the most.
My secret? Pure unadulterated. . .Stove Top. ;-)
Falafel-crusted chicken drumettes.
Just shake the drumettes in a bag of falafel mix and bake. No one ever guesses what it is. Nicely spicy and good at room temp. or reheated on a grill. Super-easy, too. I once spent all day making Coq au Vin and no one over the age of 60 would touch it. (About half the quests!) The coq part had them worried.
re: Glencora
What a great idea! I've got some fellafel mix ready to go! What temp for the chix, and how long?
re: niki rothman
I shouldn't post it here, but 475 for ten minutes, turn over, and about fifteen minutes more. But you didn't hear it from me.
I like bringing a big batch of freshly made salsa w/ semi-homemade spiced corn tortilla chips (I buy the corn tortilla rounds, then cut/spice/bake them). It travels well, obviously, and I'm always amazed at how many people have never had fresh salsa. Their reaction to it is always beyond pleased.
Chopped Salad with Balsamic Vin that I make with 4 diff. nut oils, and I use a lot of grated Parm-Regg.
Potato and Mushroom Duxelle Gratin
Deviled Eggs, I use wasabi in mine
5 cheese stuffed Shells with Marinara
Braised "candied" beets with chevre,
Baked Mac n Cheese, I like caramelize shallots and lots of cayenne, I use 3 different cheeses, in a custard base.
Crock pot spinach and artichoke dip.
my homemade toffee with hazelnuts and almonds
If I have the time, German Potato Salad using my Mom's recipe which she learned from a German neighbor as kid. The secret beyond decent mustand and mayo - pickle juice in place of vinegar and a little bacon fat added when you add in the mayo.
i'm always asked to bring my fresh and chunky guacamole - lots of red onions for a kick and generous on thelime and garlic.
friends also love when i bring curry shrimp skewers with cilantro and garlic. very easy to make and delicious at room temperature too.
re: mielimato
Larb sounds good, but could be a bit "hot" for some people. What meat do you find goes over best? Beef, chicken, pork, and duck are what I typically see at restaurants.
re: Jefferson
For potluck, I generally use chicken because it is the least "offensive" meat and I think it works well. I like pork too. The important thing is to cook it in small batches in really hot oil so that the meat browns instead of boils in the liquid.
What do you mean by "hot." You mean spicy? I tend not to make mine as spicy and contrasting in flavors as the authentic Thai version which uses a lot of chilies, a lot of lime and a lot of cane sugar. I prefer a more milder version with less sugar, less chilies but a lot of fresh mint, parsely, and/or Thai basil. The reason I love larb is that I like the constrast between crisp cooked meat and crunchy lettuce and fresh herbs.
Plus, it is low carb too! Good luck!
re: DiveFan
I would LOVE to have these recipes! As I'm sure would the home cooking board readers.
Stirred vanilla custard, made with part condensed milk for richness, either with fruit (bananas or blueberries) or raspberrie jelly roll cake.
tomato salad made with paper thin sliced onions and fresh basil
Kasha varnishkas! Most Jews no longer make it and most of the goyim have never tasted it. It's buckwheat groats cooked with fried onions, and egg, then mixed with bow tie noodles. Chicken fat (schmaltz) used to figure prominently but I substitute butter). Delish! It even workds for those ubiquitous vegetarian pot lucks.
re: Biggie
How about posting this wonderful sauce for all on home cooking board?
Thanx Biggie!
I am always asked to bring the same two things, and their are NEVER leftovers. Blueberry buckle, and blondies.
The recipes are from the Home and Garden cookbook of all places :)
I love to cook and so I see a potluck as an opportunity to try out a new recipe.. I tend to favor casseroles or appetizers for potlucks because most people are lazy and bring store-bought salads. If a salad is requested, I'll bring my famous chicken-flavored rice salad (w/artichoke hearts, water chestnuts, etc). My tortilla roll-ups are also requested often, but I like to try new things, so recently I made a curried-chicken pie/dip as an app. For casseroles, Mexican is always easy.


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