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November 28, 2014
WASHINGTON (AP) -- Nearly every woman takes a medication at some point during pregnancy. But turning to the Internet to find out what's safe to use can bring false reassurance.
Researchers examined 25 pregnancy-related websites that list drugs purportedly safe during pregnancy, and found no two lists were identical. Some products called safe on one site were deemed risky on another. Worse, specialists couldn't find evidence to back up safety claims for 40 percent of the drugs listed.
Cheryl Broussard of the Centers for Disease Control and Prevention led the recent study, and says too many drugs lack good safety information. The government is exploring how to improve that. Meanwhile, Broussard advises women to talk with their doctors about their best choices during pregnancy, for both prescription and over-the-counter drugs.
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Fall Straw Wreath
Fall is the perfect time for straw wreaths. I'll admit, I'm partial to grapevine wreaths most any time of the year.
Placerville, CA Blog: http://JustPaintItBlog.com
I'm a self-taught decorative artist. I enjoy teaching others how to paint too! I'm presently self-licensing my art, making it available as cards and gifts at varied prices.
Painting - it's cheap, easy and give the quickest transformation.

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Fewer protesters showed up in Clayton Tuesday morning than in Ferguson the previous day, but their collective voice was just as loud. The demonstration began outside the Buzz Westfall Justice Center with civil-rights activist Anthony Shahid using a pair of stuffed dogs and a noose around his neck ... More >>
Some Lou denizens feel dissed by Miss USA (but Unreal still loves her!), a Pattonville student is treated criminally, and an 84-year-old grandma praises the Rams in song; plus, we clock local athletes on our gaydar
Maybe it�s time to revisit Steve Stogel�s redevelopment plan for the Old Post Office downtown
When a renegade band of artists and writers tries to punch its way into the local fight game, the gloves come off
"Day of the Dead Beats" has become autumn tradition for local poetry aficionados
Holden tucks into Slay's Old Post Office recipe
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Hardball tactics sully the robes of St. Francis and drown out his message
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Coast Guard commandant treated for prostate cancer
April 23, 2012 - 9:55 AM
WASHINGTON (AP) — The head of the Coast Guard is undergoing surgery for prostate cancer at Walter Reed military hospital in Maryland.
Cmdr. Chris O'Neil says Adm. Bob Papp was being treated Monday for early stage prostate cancer, which was detected during a routine screening.
Vice Adm. Sally Brice-O'Hara, the agency's vice commandant, is in charge of the Coast Guard while Papp recovers from surgery.
Papp became the top Coast Guard officer in May 2010. He succeeded Adm. Thad Allen, who led the U.S. response to the Gulf oil spill.
(Copyright 2012 Associated Press. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)
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The Sam Noble Museum offers a variety of summer discovery-based programs, offered from June through July, for children ages 4 to 14. These programs allow participants to experience science first-hand through outdoor field investigations and real museum specimens.
Thank you to all our wonderful 2014 Summer Explorers!
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Boy Scouts' 'Founding Papers' Digitized by Brigham Young University Library
The rough draft of "Scouting for Boys," written by scouting founder Robert Baden-Powell, contains literary excerpts from authors Alexander Dumas, James Fenimore Cooper and Sir Arthur Conan Doyle. Although these excerpts didn't make it into the version that was published as the first scouting handbook, BYU history professor Paul Kerry says stories of adventure were one of many ways Baden-Powell sought to create a community of common ground and mutual respect.
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This wooden bird house, made of cedar, will give a very lucky bird family a wonderful, safe and secure home.
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Great price, well constructed, and a wren set-up housekeeping two days after it was put in the yard.


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Find records of William Shihadeh
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William F Shihadeh's last known residence is at Bonita Springs, Lee County, Florida.
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Open Window Bakery closing?
Now this makes me very sad.
re: marbiegreen
Wow! Is this really true for all locations?
A married couple ran the one in my old neighbourhood since from when I can remember. This would be so sad for them!
Not to mention, they did alot of things really well! The chocolate cake was so delicious, and those gingerbreads irresistable.
The whole mom and pop feel of the place will be missed :(
I noticed that the Bathurst and Eglinton location changed their name a little while ago (to Eglinton Bakery & Cafe), but they still seemed to carry Open Window baked goods. Their seeded rye and black bread were the best I've found in Toronto. It's sad to see a long-time family business that made tasty products cease operations.
re: Arcadiaseeker
I just popped into the Eglinton store. Turns out the Open Window owners dissolved the franchises (not sure whether all of them or some, or whether some stores were corporate-owned) about a year ago. This location was still buying their products and heard about a possible closure last Friday. They stocked up on frozen bread dough then (still got my pumpernickel this morning!) and will likely be sourcing from Bagel World from now on.
Bagel World
10 Disera Dr #150, Vaughan, ON L4J0A7, CA
re: Arcadiaseeker
This really came as a shock.
The St Clair location has been closed for quite a while since the building was razed for condos, And what about the blueberry buns??!
My Mum has memories of going there for baked goods in the 50s and the one on St. Clair was one of the first places I walked when I took my infant son out in his stroller for the first time. Lots of memories. I hope they can resurrect it somehow. Apparently there are 250 employees at the bakery who are suddenly out of a job. Terrible news.
It's possible that bake-off products in the large stores are killing small bakeries, even some with a central source like Open Window. When I buy a fresh baked sourdough at Loblaw, or a Ciabatta at Costco, they have been prepared and frozen on a huge production line somewhere else; my purchase detracts from the small baker, and I really have to think more about going to them.
re: jayt90
Well said.
re: Toronto Fastfoodie
Hmmm, I agree about the blueberry buns for sure. Those things bring back so many childhood memories for me. Just seeing the huge sign annoucing blueberry bun season mounted in the window caused huge excitement in our home.
And their birthday cakes from the good old days....the ones with the layer of pineapple filling. That was the only birthday cake we knew growing up.
BUT aside from those few things I have to say the place ain't what it once was. I am very sorry they are closing up shop, but to be honest there was nothing that made me wanna source them out. Although I am thinking I am sorry I never tried the double dip chocolate cakes. They do sound good!
re: millygirl
milly girl....I couldn't agree more...the only thing that I have missed is their 'cheese knishes' which they had discontinued a while back, to me, their blueberry buns which were always great and anticipated every year with bated breath, haven't been that good for many years. They were a staple' for Camp Visiting Day...another part of my childhood becomes yet another 'memory' of growing up.
re: pearlD
How could I forget the cheese knishes in that aluminum pie pan. OMG, now that really takes me back. My mother used to serve them every week at her maj games. Thanks for reminding me pearlD.
There rugelach used to be good also. And what about the big chunks of sugar on the blueberry buns? Oh vey, the good ole days.
re: millygirl
Yes indeed..millygirl...Now about the rugelach..I don't even remember them but I think they deserve a post of their own...also a favourite of mine. in particular, the ones from the now departed "Lock, Stock & Bagel". "What-A-Bagel & Daiters are my 'go to' for rugelach these days!
re: pearlD
Agreed. Although the Sunny Langner makes makes very good rugelach too! Thankfully I don't have many opportunities to sample his though if you know what I mean.
re: millygirl
Me too re the blueberry buns. Memories of my bubby, who used to bring OW blueberry buns for Friday night. I really liked them them but I haven't had them in years.
re: Toronto Fastfoodie
I also am sorry to hear about Open Window Bakery just because it has been a part of my life for so very long. I do know that Kiva's at Bathurst & Steeles makes a double dipped chocolate cake -- I have seen it and it looks the same as the Open Window one. I have not had it. My brother has told me that he occasionally has picked one up and has enjoyed it as much as the Open Window one. I'm pretty sure the price is comparable!
re: farmgirl1836
I'm pretty sure that Kiva's Double Dip cake is actually Open Window's Double Dip cake.
re: crstnaa
I actually went into Kiva's on my way home from work yesterday and one of the owners assured me that they have a baker employed by them who makes the cakes right on the premises. Apparently that baker at one time did work for Open Window. The cake is $15.95 or $15.99.
re: JamieK
Thanks so much for posting. I would've have missed that.
I really REALLY hope they find some sort of rescue angel.
I'm already going through withdrawal.
I personally still loved their products and will miss them so much. I ardently hope they rise again.
Nostalgia isn't what it used to be. I, too, loved their blueberry buns as a girl. I'm not sure if they were better back then or my memories are sweeter. Their rye bread was fabulous, though. As for rugelah, the best are at Harbord Bakery (along with the best Challah)
Harbord Bakery
115 Harbord St, Toronto, ON M5S, CA
re: Mushka
I agree that Harbord Bokery challah is the best in town.
re: acd123
You must try Grodzinski's sweet challah.
Grodzinski Bakery
3437 Bathurst St, Toronto, ON M6A, CA
re: toveggiegirl
Grodzinski's is where my mother buys her challas now. You're right, their challas are really good but I still think Harbord is the best.
147 Harbord St, Toronto, ON M5S1H1, CA
Count me in as well as a fan of the blueberry buns growing up. We used to get them on Roncesvalles somewhere (long time ago), brings back childhood memories.
Just a heads-up, I saw a lot of OWB baked goods in the freezers at Almost Perfect in Ajax, wouldn't surprise me if they're at locations all over the GTA. So if you need one last fix, might want to stock up your freezer this way....
re: ddelicious
Thanks for the update though.....
re: magic
You can still check out the website here: http://www.owbakery.com/
re: foodyDudey
Where is the product coming from is what I'd like to know because I drive by their factory everyday and it's not in operation.
re: millygirl
Maybe the website is still up but the business is still closed. That is what I am assuming. No?
re: millygirl
I was just pointing out that the website is still up, in case anyone wanted to have a look. Nothing for sale!
re: Aislyn
Why don't you ask them? I thought they were also closed.
re: foodyDudey
I'll be in there over the weekend so I will definately ask the owner of the store. Reading this link just today is the first that I had heard of all this. Because my husband and I have been customers for many years and the owner knows us, I'm shocked to think he didn't say anything. It has been simply business as usual with all of the same OWB product, the twice daily delivery and the same name. I'll post back as soon as I can talk with him. That is the only rye that I will eat in the entire GTA (light, dark and carraway) and if I lose that, I will be devastated!!!!!
re: Aislyn
Is there any chance that the now closed, open window bakery, will reopen, or is it permanently closed?
re: Aislyn
The Open Window Bakery in Parkway Mall at Victoria Park & Ellesmere is still open.
Well, I couldn't wait till the weekend to go over so I just called the owner. He said that yes, the OWB company is gone but the same products (he hinted same recipes and possibly bakers) are being produced in another bakery to supply the stores and have been for a few months. I can honestly say as a very fussy rye bread consumer that the taste of the breads (as well as danishs, etc.) have not changed a bit - thank goodness!!! I did forget to ask him if he will be changing the name of his store but I'm sure he is and is just waiting on the new sign. I also forgot to ask him why I still saw the OWB truck deliver as early as last week but I was so happy to hear that he was not going out of business that it slipped my mind. Perhaps the bakery that took over bought out equipment and trucks, etc. and just not the actual plant and have yet to update the name. If I hadn't seen it here, I would never have known!!! I'm so relieved that nothing has changed there!
re: Aislyn
What the?!?!
This is the first that I've heard that there is still some remnant of the Open Window legacy!!! I wonder if there are others as well…..?
Great to know! Wow!
When name changes will you please let us know the new name?? I hope they keep the recipes the same for ever and ever and ever....
re: fleisch
The bread is not the same as what Open Window Bakery made, however.
re: fleisch
Ok, will def check it out. Thanks!
re: Aislyn
So this then must be the address:
Open Window Bakery
85 Ellesmere Road, Scarborough, Ontario M1R 4B7
I too tried the Eglinton Bakery "double dip". Not even close. The look is certainly there but the taste is completely different. Unfortunately the cake was stale as well. Their blueberry buns however were great.


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I Just Want To Be The One In Your Life Lyrics - Barry Manilow
Review The Song (1)
Some people shoot for the stars
Dream upon dream
They long to go far
Chasing their rainbow so high
Wish upon wish
They'll reach for the sky
But I got one little dream
And baby that's all I want
Girl it's up to you
You can make my dreams come true
I just want to be the one in your life
For ever, for always
I just want to be the one in your life
For ever , for always
I don't need cheers from the crowd
To make me feel big
To make me feel proud
Darlin just a little touch of your hand
Is all that I need
To feel like a man
And I keep hoping each day
I'll woun't dream my life away
Girl you hold the key
To make my dream a reality
[Chorus 2x]
Click here to submit the Corrections of I Just Want To Be The One In Your Life Lyrics
Please Click Here to Print I Just Want To Be The One In Your Life Lyrics
a buried gem by Barry Manilow from the "Even Now " album!! | Reviewer: Jason G | 12/18/2007
"I just want to be the one in your life" is one of those songs that appears on an album when Barry was the "real deal" selling out arenas and getting much much air play (hey it was the late 70's!!) this is a beautiful ballad and many people do not know but the late Eddie Kendricks of "The Temptations" fame also cut this on one of his Arista releases (I guess since Barry cut it it would be less paper work??? {same label??}
Unfortunately when you are a fan this song originally only appeared on this album.. (I know by now with all of the compilation/greatest hit packages it maybe reissued somewhere as i cannnot even keep up w/ all the reissues)the only thig that would have been nice oh and if there are powers of be reading this??? for the next reisssue of barrys material why not splice Barry's version with eddie kendricks as it should not be too much trouble as they are basically the same version....
jason g firstname.lastname@example.com
The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of I Just Want To Be The One In Your Life Lyrics.


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Of course NTEU does not support any employer terminating a pension plan but there is a lot of fiction out there about federal pensions so let me provide some facts.
The Federal Employees Retirement System (FERS) was established by Congress in 1983 and is today fully funded. Let me repeat: FERS has no unfunded liability.
The program's design is a "three-legged stool" comprised of a small annuity, Social Security and a savings plan. It provides modest, middle-class retirement security to its workers. Yet, some in Congress are calling for the abolishment of the defined benefit portion of FERS.
The typical federal employee with a lifetime of service in the federal government will have an annuity from the defined benefit of approximately $1,000 per month. The government's 401(k)-like fund, the Thrift Savings Plan, may provide an annuity of around $400 per month if the average employee is able to fully contribute 5 percent of salary for 30 years. Contrary to what some may claim, there are no federal employee millionaires. Not even close


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Blog Archives
Comics Picks For 22.10.2014
Slight lows on the reading this past week since I didn't manage to finish either of the graphic novels I started this week, and generally didn't read as many singles either, but I did manage to get through 35 of them, so that's something, yeah?
For this week, I'd say that the surprise hits are Dungeons & Dragons: Legends of Baldur's Gate #1 from IDW Publishing, Catwoman #35 and Secret Origins #6 from DC Comics and Predator: Fire and Stone #1 from Dark Horse Comics. The comics that win the "disappointment of the week award" are Grimm Fairy Tales: Dark Shaman #1 from Zenescope, Arkham Manor #1 and Sensation Comics #11 both from DC Comics. Ongoings like Buffy the Vampire Slayer Season 10 #8, Aquaman #35, Tomb Raider #9 and Nancy A. Collins' prelude Vampirella: Prelude To The Shadows #1 were all first-rate comics this week, and quite satisfactory as well.
The graphic novels I'm in the middle of at the moment are Supergirl Vol.4 by Michael Alan Nelson and Diogenes Neves, and The Flash Vol.2 by Brian Buccellato and Francis Manapul.
Anyway, here's another edition of "Comics Picks For…". Full reading list, as always, is available here and all my comics reviews are available here.
Judge Dredd: 99 Code Red by Jonathan Clements (Audio Review)
Up until mid-2011 I had never listened to an audio drama and didn't even really know what it was. Then, I suddenly got on a kick to listen to all of Black Library's various audio dramas that I could, and in 2012 I expanded that to Judge Dredd audios from Big Finish. These were some of my biggest exposures to the Judge Dredd franchise and Jonathan Clements' 99 Code Red stands as one of my absolute favourites by a long margin. It has a great story with some great voice-acting and I certainly recommend it.
This review is a repost of the original review on The Founding Fields, which can be found here.
Comics Picks For 10.09.2014
With everything going on right now, I had doubts whether I'd be able to get through many comics this week but it seems that this was indeed the week where I surprised myself in a big way. Not only did I catch up on quite a few new titles, but I also managed to read two graphic novels this week, one of them at almost 300 pages no less!
The surprise hits of this week were Doctor Who: Eleventh Doctor #2 from Titan Comics, Judge Dredd: Anderson, Psi-Division #2 from IDW Publishing and Inhuman #5 from Marvel Comics. This week's surprise flops were Caliban #6 from Avatar Press, Grim Tales of Terror #3 from Zenescope, and Superman Unchained #8 from DC Comics. Of the others, they were mostly great, and I loved that both G.I. Joe Volume 1 and Witchblade Volume 3 are among my absolute favourite graphic novel reads of the year!
Anyway, here's another edition of "Comics Picks For…". Full reading list, as always, is available here and all my comics reviews are available here.
Judge Dredd: Anderson, Psi-Division #1-2 (Comics Review)
I got hooked on to the Judge Dredd experience back in late 2011 when I had (mis)fortune of watching the Sylvester Stallone-starrer. It was a rough experience to be sure, but soon after that I took a dip back in when I started listening to Big Finish's Judge Dredd audios and when I saw the rebooted movie Dredd, starring Karl Urban, which was much, much better of an experience than the original movie. I also experimented with IDW's Judge Dredd comics in 2012, and then with the original ones from 2000AD last year, and one thing has been clear to me: I really do love Judge Cassandra Anderson a hell of a lot.
And now IDW has launched a new series, starring none other than Anderson, the coolest and most kickass Psi-Judge in the Big Meg. Judge Dredd: Anderson, Psi-Division charts the early years of Judge Anderson's service as part of the Mega City One Justice Department. For someone looking to get into the world of Judge Dredd, this would be a great start I think because of how approachable Matt Smith's writing is, and also because of how good the art by Carl Critchlow is. The first two issues are the first half of an arc, and there is certainly a lot here to like.
Dredd: Judge, Jury, Executioner
In fall of 2012, one of the most awaited films of recent years debuted to audiences all over the world. Following on seventeen years since the Sylvester Stallone-starrer Judge Dredd, which was a massive disappointment, audiences finally had a Judge Dredd movie which actually looked cool from all the promos and which seemed to correct the mistakes of the past. Sadly, nothing worked out as intended. Whereas the previous film had at least made back some of its money and more besides, the new one failed to recoup its investment in the first place, and the budget was even half of what it had been before.
No doubt, several mistakes were made with the new movie, and they all contributed to what was eventually a box office flop. But since then, Dredd has gained a significant cult following. Whereas the theatrical release was a flop affair, the DVD/Blu-ray sales were highly encouraging. Stores, whether physical or digital, were constantly out of product. This was unexpected and on some level, this helped change perspectives. Now, there are talks of a sequel happening at some point, which is quite significant in and of itself. I can only hope that there is a sequel, because I enjoyed the movie. I pretty much loved it. Watch it with my highest recommendation.
Best of 2013 Part 1
I did two "Best of the…" lists last year, one for the half-year from January to June, and the other for the half-year from July to December. The lists proved to be quite popular, and I was recently asked if I was going to be doing any more. To which I said yes. I like putting together lists like this. It gives me a chance to reflect a bit on all the good stuff I've been reading in novels and comics, or listening to in terms of audiobooks, audio dramas and so on.
You can check out my top-of-the-month lists on my Reading Awards page and this list is both an extension, and a continuation of what goes on there.
Let's see what makes the cut and which comes close then!
Advent Reviews Day 13: Judge Dredd #1 by Duane Swierczynski
This year has seen me become quite the fan of the Judge Dredd franchise, from the movie to the audio dramas. I have a novel omnibus sitting on my desk, and I just recently finished reading the first issue of the new Judge Dredd comics being released by IDW Publishing, who are one of my favourite comics publishers. Judge Dredd himself has turned into one of my favourite characters ever, because of his personality, his attitude, and the entire mythos that's been built around him over all these years. Duane Swierczynski's comics are just one more outlet for all that goodness.
Advent Reviews Day 6: I Love Judge Dredd by Jonathan Morris
Welcome to Day 6 of Advent Reviews, where I bring to you a Judge Dredd audio drama this time. This is actually the second Judge Dredd audio drama review by me, the first was written two days ago for a guest spot on A Fantastical Librarian, where I was interviewed yesterday (my first interview!), and will be going up tomorrow (edit: slight snafu by me here, the review is already up here). The reason I'm mentioning is to skip the usual intro stuff I write, explaining how I got into a franchise like this. Suffice to say that I'm quite the fan of Judge Dredd and that these audios by Big Finish are just plain excellent overall.


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COLUMBIA CITY — A win is a win is a win. And wins early in the season are usually not works of art. And games between Whitley County rivals tend to be rough and tumble affairs.
The Columbia City Lady Eagles' 37-34 home win over the Whitko Lady Wildcats Friday night fit the bill on all counts.
Columbia City Cross Country coaches Bob Fahl and Ashely Cearbaugh hosted the end-of-season awards ceremony last week, celebrating a very successful season with the boys team improving from last year and the girls team running all the way to semi-state and placing one team away from a trip to the state finals.
CHURUBUSCO — Defense can sometimes be contagious. When one player grabs a steal, swats a shot or takes a charge, the rest of the team can pick up on that and feed off of it. Then, when a whole team starts swarming, it can turn into a blowout in a hurry. The Garrett Lady Railroaders learned that lesson for the first time since 2001 against the Churubusco Lady Eagles Tuesday night.
SOUTH WHITLEY — At the beginning of each new season, there are bugs to be worked out. The Whitko Lady Wildcat basketball team overcame early game offensive struggles to open the new season with a 48-27 home win over the visiting Central Noble Lady Cougars.
COLUMBIA CITY — After struggling to get into an offensive rhythm in their opening game, the Lady Eagles were able to fall back on senior leader Aubrey Wright to carry the team to a 1-0 start on the season, beating West Noble, 39-36. Wright scored all but two of Columbia City's 24 second-half points, draining 10-of-13 free throws and shooting 6-of-13 from the field.
Girls basketball season tips off in Whitley County tonight, with all three local teams hosting games. Columbia City hosts West Noble, Whitko hosts Central Noble and Churubusco plays host to Garrett. See Wednesday's Edition of The Post & Mail for results from the games.
Thursday 11/6
Cleveland (6-3) 24 @
Cincinnati (5-3-1) 3
The Battle of Ohio had some playoff implications for the first time in
years. Cleveland took sole possession of first place in the AFC North after
a dominating victory over Cincinnati. Cincinnati QB Andy Dalton had the
worst performance of his career as he went 10-33 for 86 yards and 3
interceptions. This resulted in a quarterback rating of 2. As for Cleveland,
this marks the latest in the season they have been in first place since
Sunday 11/9/14
Arizona (8-1) 31 vs
St. Louis (3-6) 14
Place Name Age Gender Time
1 Michael Lavallee 37 M 2:44:57.82
2 Justin Kowalski 29 M 2:52:01.21
3 Grant Stieglitz 29 M 2:54:14.12
4 Michael Fisher 44 M 2:55:55.33
5 Josh Maple 38 M 2:58:58.22
6 Elliott Stowe 42 M 2:59:27.45
7 Calum Johnson 35 M 3:00:34.38
8 Michael Johnson 24 M 3:02:13.45
9 Davon Geiger 20 M 3:02:36.04
10 Tim Schmitt 31 M 3:05:07.49
COLUMBIA CITY — The following are the results from the Veterans Marathon's 5K race, held in Columbia City Saturday morning. For more results, including the marathon and half-marathon, see upcoming editions of The Post & Mail.
Place Name City Age Gender Chip Time
1 Roman Jennings Fort Wayne IN 16 M 17:07.27
2 Alissa McKaig Fort Wayne IN 28 F 17:16.75
3 Luke Griner North Webster IN 14 M 18:47.01
4 Aj Cambron Fort Wayne IN 15 M 18:53.10
5 Bailie Brown Columbia City IN 14 F 20:25.89
COLUMBIA CITY — Friday night's sectional title game was not the ending a large crowd of Columbia City football fans had braved the cold for.
First half turnovers and a Norwell offense that kept the Columbia City defense on the field for big chunks of the first half put the Eagles in a 21-point first-half hole that they were not able to climb out of, and Columbia City fell 35-7 to the Knights in the IHSAA Sectional 20 finals.


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Hymenolepis nana
|Dwarf tapeworm
|Adult dwarf tapeworm
|Scientific classification
|H. nana
|Binomial name
|Hymenolepis nana
Dwarf tapeworm (Hymenolepis nana, previously known as Vampirolepis nana, Hymenolepis fraterna, and Taenia nana) is a cosmopolitan species though most common in temperate zones, and is one of the most common cestodes (a type of intestinal worm or helminth) infecting humans, especially children.
General considerations[edit]
Marty AM and Neafie RC Hymenolepiasis and Miscellaneous Cyclophyllidiases pages 197- 214 in Meyers WM, Neafie RC, Marty AM, Wear DJ. (Eds) Pathology of Infectious Diseases Volume I Helminthiases. Armed Forces Institute of Pathology, Washington DC. 2000;[1] In 1887 Grassi demonstrated that transmission from rat to rat did not require an intermediate host.[2] Later, in 1921, Saeki demonstrated direct cycle of transmission of H. nana in humans; transmission without an intermediate host. In addition to the direct cycle, Nicholl and Minchin demonstrated that fleas can serve as intermediate hosts between humans.[3]
As its name implies (Greek: nanos – dwarf), it is a small species, seldom exceeding 40 mm long and 1 mm wide. The scolex bears a retractable rostellum armed with a single circle of 20 to 30 hooks. The scolex also has four suckers, or a tetrad. The neck is long and slender, and the segments are wider than long. Genital pores are unilateral, and each mature segment contains three testes. After apolysis gravid segments disintegrate, releasing eggs, which measure 30 µm to 47 µm in diameter. The oncosphere is covered with a thin, hyaline, outer membrane and an inner, thick membrane with polar thickenings that bear several filaments. The heavy embryophores that give taeniid eggs their characteristic striated appearance are lacking in this and the other families of tapeworms infecting humans. Rostellum remains invaginated in the apex of the organ. Rostellar hooklets are shaped like tuning fork. Neck is long and slender, the region of growth. Strobila starts with short, narrow proglottids, followed with mature ones.
Life cycle[edit]
Infection is acquired most commonly from eggs in the feces of another infected individual, which are transferred in food, by contamination. Eggs hatch in the duodenum, releasing oncospheres, which penetrate the mucosa and come to lie in lymph channels of the villi. Oncospheres develops into a cysticercoid which has a tail and a well formed scolex. It is made of longitudinal fibers and is spade shaped with the rest of the worm still inside the cyst. In five to six days cysticercoids emerge into the lumen of the small intestine, where they attach and mature.
The direct life cycle is doubtless a recent modification of the ancestral two-host life cycle, found in other species of hymenolepidids, because cysticercoids of H. nana can still develop normally within larval fleas and beetles. One reason for facultative nature of the life cycle is that H. nana cysticercoids can develop at higher temperatures than can those of the other hymenolepidids. Direct contaminative infection by eggs is probably the most common route in human cases, but accidental ingestion of an infected grain beetle or flea cannot be ruled out. The direct infectiousness of the eggs frees the parasite from its former dependence upon an insect intermediate host, making rapid infection and person-to-person spread possible. The short life span and rapid course of development also facilitate the spread and ready availability of this worm.
Hymenolepis nana, like all tapeworms, contains both male and female reproductive structures in each proglottid. This means that the dwarf tapeworm like other tapeworms is hermaphroditic. Each segment contains 3 testes and a single ovary. When a proglottid becomes old and unable to absorb any more nutrition, it is released and is passed through the host's digestive tract. This gravid proglottid contains the fertilized eggs, which are sometimes expelled with the feces. However, most of the time, the egg may also settle in the microvilli of the small intestine, hatch, and the larvae can develop to sexual maturity without ever leaving the host.
The dwarf tapeworm like all other tapeworms lacks a digestive system and feeds by absorption on nutrients in the intestinal lumen. They have non-specific carbohydrate requirements and it seems like they will absorb whatever is being passed through the intestine at that time. When it becomes an adult, it will attach to the intestinal walls with its suckers and toothed rostellum and have its segments reaching out into the intestinal space to absorb food.
Pathology and clinical manifestations of hymenolepiasis[edit]
Hymenolepis nana lodges itself in the intestines and absorbs nutrients from the intestinal lumen. In human adults, the tapeworm is more of a nuisance than a health problem, but in small children, many H. nana can be dangerous. Usually it is the larva of this tapeworm that causes the most problem in children. The larva will burrow into the walls of the intestine, if there are enough tapeworms in the child, severe damage can be inflicted. This is done by absorbing all the nutrition from the food the child eats. Usually a single tapeworm will not cause health issues. Hymenolepis nana usually will not cause deaths unless in extreme circumstances and usually in young children or in people who have weakened immune systems. In some parts of the world, individuals that are heavily infected are a result of internal autoinfection.
Symptoms in humans are due to allergic responses or systematic toxaemia caused by waste products of the tapeworm. Light infections are usually symptomless, whereas infection with more than 2000 worms can cause enteritis, abdominal pain, diarrhea, loss of appetite, restlessness, irritability, restless sleep, anal and nasal pruritus. Rare symptoms include anorexia, increased appetite, vomiting, nausea, bloody diarrhea, hives, extremity pain, headache, dizziness and behavioral disturbances. Occasionally epileptic seizures occur in infected children.
The 2 drugs that have been described for the treatment of hymenolepiasis are praziquantel and niclosamide. Praziquantel, which is parasiticidal in a single dose for all the stages of the parasite, is the drug of choice because it acts very rapidly against H. nana. Although structurally unrelated to other anthelminthics, it kills both adult worms and larvae. In vitro the drug produces vacuolization and disruption of the tegument in the neck of the worms, but not in more posterior portions of the strobila. Praziquantel is well absorbed while taken orally, it undergoes first-pass metabolism and 80% of the dose is excreted as metabolites in urine within 24 hours. Preventing fecal contamination of food and water in institutions and crowded areas is of primary importance. General sanitation and rodent and insect control (especially control of fleas and grain insects) are also essential for prevention of H. nana infection. Repeated treatment is required for Hymenolepis nana at an interval of 7-10 days.
- ^ http://www.afip.org/cgi-bin/description.cgi?item=FS28
- ^ Grassi B. Entwicklungscyclus der Taenia nanna. Dritte Praliminarnote. Centralblatt fṻr Bakteriologie und Parasitenkunde 1887;2:305-312.
- ^ Marty AM and Neafie RC Hymenolepiasis and Miscellaneous Cyclophyllidiases pages 197- 214 in Meyers WM, Neafie RC, Marty AM, Wear DJ. (Eds) Pathology of Infectious Diseases Volume I Helminthiases. Armed Forces Institute of Pathology, Washington DC. 2000;http://www.afip.org/cgi-bin/description.cgi?item=FS28
See also[edit]
- Ohio State University, 2001. "Hymenolepis nana (Vampirolepsis nana)" (On-line). Parasites and Parasitological Resources. Accessed October 14, 2004 at http://www.biosci.ohio-state.edu/~parasite/hymenolepis_nana.html.
- "Hymenolepiasis." http://health.allrefer.com. D. Scott Smith, MD, MSc, DTM&H, Infectious Diseases Division and Dept. of Microbiology and Immunology, Stanford University Medical School, Stanford, CA. Review provided by VeriMed Healthcare Network., 18 Nov. 2003. Web. 25 Sept. 2009. <http://health.allrefer.com/health/hymenolepiasis-info.html>.
1. Chero JC, Saito M, Bustos JA, Blanco EM, Gonzalvez G, Garcia HH. Hymenolepis nana infection: symptoms and response to nitazoxanide in field conditions. Trans R Soc Trop Med Hyg. Feb 2007;101(2):203-5. [Medline].
2. Baron S., (1996). Medical Microbiology. (4th edition). The University of Texas Medical Branch at Galveston,ISBN 0-9631172-1-1.
3. Gerald D. Schmidt, John Janovy, Jr and Larry S. Roberts (2009). Foundations of Parasitology (8th ed). McGraw-Hil. ISBN 0-07-302827-4
4. R. D. PEARSON, and R. L. GUERRANT. Praziquantel: A Major Advance in Anthelminthic Therapy. Ann Intern Med, August 1, 1983; 99(2): 195 - 198.
5. World Health Organization (1995). WHO model prescribing information: drugs used in parasitic diseases (2nd edition). Published by World Health Organization. ISBN 92-4-140104-4


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|List A - Z | Top 1000 | Random | Origins
MaleekRate Maleek: Do you like this name?
Get creative with Maleek | Add to list (0)
Maleek meaning and name origin
Maleek \m(a)-leek\ as a boy's name has the meaning "sovereign" and is a variant of Malik (Arabic): may be related to Malak (Arabic) "angel", equivalent of the English name Malachi.
Maleek has 5 variant forms: Maleeq, Malek, Maliq, Malique, Mallik.
Maleek is also pronounced similarly to Malak. Another suggested similar baby name is Maleki.
Popularity of Maleek
Maleek is not a popular first name for males and an equally uncommon surname or last name for all people (2000 U.S. Census).
Displayed below is the baby names popularity of Maleek name for boys (2012 statistics). Compare Maleek with its variant forms and related boy baby names.
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Town Square
Shame on our city leaders
Original post made by pro-firefighter, Another Palo Alto neighborhood, on Jul 31, 2007
Mayor Kishimoto, the city council, the city manager and city attorney should be ashamed of themselves for their handling of this matter
Comments (3)
a resident of Another Palo Alto neighborhood
on Aug 1, 2007 at 1:33 am
The real problem is that the city is "short" at least 2 fire stations. Also the fire fighters to staff them.
It dosen't seem to unreasonable to not send a firetruck away when the city is so short on firefighters and equipment.
Isn't the important thing for the off duty firefighters to show up at the memorial?
a resident of Midtown
on Aug 1, 2007 at 10:05 am
To Another Observer,
Please read the City Auditor's Annual Report, Service Efforts and Accomplishments for FY 2005-06 (this is the latest issue.) On page 3.3 this comparison for the Palo Alto Fire Dept. to other cities is given: "Palo Alto has more fire stations per capita than most other local jurisdictions."
The publication is an excellent source of reference for how the city spends our money for all services.
a resident of another community
on Aug 1, 2007 at 12:21 pm
The Palo Alto Firefighters wanted to use a out of service truck with OFF-DUTY firefighters to go to the Contra Costa service. They even offer to pay for fuel. The City Manager and City Attorney said NO.
Palo Alto was the only city not sending a truck to the service for two firefighters killed while trying to rescue two people in their burning home.
The City Manager wouldn't even lower the flags (at the Palo Alto Fire Stations) on the day of the service. He said "we don't lower flags nilly-willy". How Sad.
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Don't fund the rape culture at my alma mater
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Quick Check List for UC Applications
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Palo Alto and Bay Area Election Facts and Thoughts on the Implications
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Campaign Endorsements: Behind the Curtain
By Douglas Moran | 10 comments | 1,097 views


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These intricately carved mammoth ivory dragon earrings are fun to wear. They are wrapped in 18k gold vermeil and backed with a framed french clip (post with clip to keep it in place on your ear). The earrings are 3/4" diameter.
The dragon is the imperial emblem of the Emperors from the Han period. The dragon, a supernatural creature, is the symbol of power, strength, wisdom and goodness and represents the utmost in attainment: good luck and success in life. It is also believed to be the guardian of hidden treasures. It represents the spirit of growth and change.
Mammoth Ivory comes from tusk of the extinct mammoth elephant that lived on the Earth from about 4.8 million to 10,000 years ago. They has been preserved in ice in the Arctic areas of Siberia, North Canada or Alaska and are found as the ice melts. Although elephant ivory is banned, fossilized mammoth ivory has been legal for over 300 years as it does not threaten any living species, and is therefore, eco-friendly and there are no restrictions on selling or buying it. Mammoth ivory is rare and expensive since they have been extinct for millions of years. The artisans that carved elephant ivory in such beautiful detail in the past are now carving mammoth ivory. I believe wearing mammoth ivory encourages the preservation of the African elephant.
Item ID: CE5422RL
If you were the pending buyer of this item, go to My Account to view, track and check payment for this item.
One-of-A- Kind Asian Inspired Jewelry With Semi-Precious Gemstones
Price for shipping to USA
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Catecar brings you the Dragonfly, the first unplugged solar-hybrid #EV for a more #sustainable life. Selected by BILAN as one of 50 Swiss startups to invest in.


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Photos and Description of this 3 bedroom holiday home in Hope Town - Aeolian Cottage
3 Bedroom, 2 Bath, On The Sea Of Abaco Yet In The Settlement, Generator
Comfort and convenience. Master bedroom with private bath, queen size bed and separate ac system. Beautiful views through french doors to Sea of Abaco.. first guest bedroom opening on to deck (with queen bed) 2nd guest bed room with twin beds. Owners love to cook so you will have one of the best equipped kitchens. Cable TV, WiFi, Vonage phone for free calls to us and Europe. Never worry about the power outages as we have a 20 kw auto-start generator for your complete comfort. Private boat dock on the harbor. For 2 week visitors access to washer and dryer provided.
- Suitability:
- children welcome
- non smoking only


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JBs on the Beach Coupons
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User Rating
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Deals and Coupon Codes near JBs on the BeachTrying to find some great printable restaurant coupon codes and deals for JBs on the Beach for free?
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People on the web say that JBs on the Beach is . JBs on the Beach also provides Seafood cuisine, accepts credit card, and no parking. FriendsEAT Members have given the restaurant a rating 5 out 10 based on 20 total reviews.
This means this restaurant needs more positive reviews. The average price of a meal at this Deerfield Beach restaurant is under $20 per entree.
Quick Facts
- Cuisine: Seafood, Steakhouse
- Accepts Credit Card: Yes
- Parking : N/A
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OPP: Gender Change
by Slacker and Steve
posted Aug 27 2014 4:18PM
Candy's sister is married to a woman trapped in a man's body. Apparently he/she has been feeling this way for a while. Candy doesn't like the fact that he/she is just now coming out after so many years of marriage. She thinks that he/she is being incredibly selfish and that her sister is silly because she is willing to stay with him/her! Should Candy step in and say something or leave it be?
Slacker says that you fall in love with the person and personality. He says that regardless what the private parts are, you still will love the person. Slacker doesn't understand why Candy is trying to get involved. He says that if the husband has been cross dressing for a while then her sister may be more used to it than she realizes.
Steve is confused on why Candy thinks it's any of her business. He is curious if it makes the sister a lesbian. He likes the fact that Candy cares about her sister.
What do you think Candy should do?
Intern Tyler
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Check out what's being said around the Dolphins' locker room as the team prepares for its Week 2 matchup against the Buffalo Bills. Read More
The memory remains both vivid and painful. The Dolphins had just beaten the New England Patriots last December at Sun Life Stadium. Read More
Does it get much better than this? Hard to imagine. Not as far as season openers go. Read More
Here are just a few things that stood out during the Dolphins' 33-20 statement win over the New England Patriots. Read More
Check out all of Dolphins.com's coverage of Miami's 33-20 season-opening win over the New England Patriots. Read More
What a way to start the season! The Dolphins overcame plenty to get this win. Read More
Check out the week that was with the Miami Dolphins from September 1st through September 5th. Read More
It's dangerous to put too much significance on one regular season game, especially the first game. Read More
In case you missed it, here's a complete summary of Dolphins.com's coverage of Thursday at the Doctors Hospital Training Facility. Read More
In a recent interview with The Finsiders, Dolphins safety Jimmy Wilson spoke about the Dolphins upcoming Week 1 matchup against the New England Patriots. Read More


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Biscuits [Split from White Lily Flour Thread]
- ChefJune Jun 23, 2008 06:21 AM
[Split from http://www.chowhound.com/topics/530286]
<So I guess I now need to learn how to make biscuits, but that's a topic for the Home Cooking board!> Well, yes, but if you go to the NY Times article at the top of the page, there's a link to Shirley Corriher's "touch of Grace" biscuits. As great as my mom's biscuits were, Shirley's are the best in the world, bar none.
I just noticed that the recipe for Touch-of-Grace Biscuits, as printed in the Times, is different from the one I have. So I Googled, and looked around, and see there are quite a few variations of the recipe. They're similar, but not exactly the same. The one I have, which I always thought to be the original but now I'm not so sure since I don't have a copy of "Cookwise," calls for 1-1/2 cups White Lily flour and an 8-inch baking pan. The recipe in the Times calls for 2 cups of White Lily flour (and a corresponding increase in liquid) and a 9-inch baking pan.
I'm just curious. Did the Times reconfigure the recipe because 9-inch pans are more common? Does anyone have a copy of "Cookwise"? If so, could you post the list of ingredients and the recommended pan size? I just wonder if I've been making another "adaptation" all these years.
re: JoanN
I've got the (THE) White Lily Sunday Best Baking cookbook in front of me as I type this. It calls for 1 1/2 cup White Lily Self Rising Flour and then 1 cup of White Lily all purpose flour. It says makes ten biscuits in a six to eight inch pan and warns not to use self rising for shaping since it isn't dissovled and will give a bitter taste to the outside of the biscuits.
re: shallots
Hmm - I bought the Self Rising only - they didn't have all purpose. Can I make biscuits with all self rising? What do you mean by "shaping"?
re: MMRuth
Here's the NYT recipe - it calls for all self rising:
re: MMRuth
The NYT recipe calls for 1/4cup sugar,
THE book calls for one Tablespoon.
That's a lot more sweet that just increasing the size of the dough would account for.
The other variable is the cream/buttermilk. In my part of the world we can still buy quality not-low-fat Buttermilk for baking. It makes a heavier dough (pancake, cake, waffle...etc.etc) Which calls for the cook to adjust to texture. When Mr. Shallots brings home lowfat buttermilk, it cooks different.
(Insert a plug here for making German Chocolate cake with real buttermilk.)
And thanks to you all, I'll be having biscuits and gravy tomorrow a.m. because I forgot (cough, cough) to buy milk for cereal this afternoon.
re: shallots
I'll have to be on the look out for "real" buttermilk - we also usually see the low fat one here. I also want to try the one on the back of the flour bag just for the heck of it. Maybe I'll do both tomorrow (especially given the fact that the bag of flour ended up costing $19, since I had to buy a tote bag to put the bag of flour and my handbag in one bag to get it on the plane - with much discussion with the TSA folks at security!).
I wonder if there are any appropriate substitutions that would bring low fat buttermilk up to "regular" buttermilk? I assume that butter milk has no "butter" left in it? Will do a search on this.
re: MMRuth
I wonder if the 'instant buttermilk' would add the bulk?
re: shallots
Ah Ha! this explains the thread about whole buttermilk. "Real" buttermilk is low fat. It is the leftover product when one makes butter from milk. So...I'm not sure why you are calling whole fat buttermilk "real". (not a value judgement, I'm sure the more butterfat in your baked goods, the nicer they are)
re: danna
Yes, I was (am?) confused about this subject.
"In my part of the world we can still buy quality not-low-fat buttermilk for baking." MakingSense, below, also refers to "real" buttermilk.
That suggests to me that there is a buttermilk out there that is not called "low fat" buttermilk, although I understand, conceptually, that buttermilk is what is left over after one makes butter.
On another thread, some posters said that they sometimes curdle whole milk, to mimic a higher fat buttermilk. Clearly, I need to do some more research.
re: MMRuth
sounds like a very tasty research project...wish I were your neighbor ;-) Even though I can't sample the results, I'd love to hear about them.
Biscuits are a great frustration to me, I can't make them the way my grandmother did, and have to resort to Corriher's method, which, in all honesty and with due respect, I consider to be a cheater method. btw, MaMa used White Lily self-rising, Crisco (maybe lard before I was born, I don't know), and either buttermilk or plain milk, whatever she had in the house. No sugar. Patted them out and used a biscuit cutter. Best of luck.
re: danna
So why is Corriher's method a cheater method - please share MaMa's way!!
I am going to greatly reduce the sugar next time, and may try the patting out and biscuit cutter method, though I think for that to work using the Corriher method, I'd need to add a little less liquid.
I *meant* to share some of the biscuits with the neighbors downstairs but, well, by the time I was ready to part with some, they were too far gone!
re: MMRuth
It's the wet glob of dough dumped in flour that I consider "cheater". The patting out (no rolling pin, unless you want a hockey puck) and cutting is what MaMa did that I can't do.
The version of Corriher's recipe that I have came from some newspaper...I can't remember, but she even gave substitutions for a flour mixture for those who can't get White Lily...I always felt like there was a subtext in the article that said "this recipe w/ its unusual methodology is a sop to the pathetic among you who can't - for regional or genetic or merely coordination reasons - make biscuits in the proper way." I'm sure that's just my paranoia talking, mind you. But I jumped right on it, since I AM pathetically unable to make respectable biscuits, and sure enough, it worked for me. Makes me think I might be adopted.
MaMa stopped making biscuits, maybe 6-8 years ago, before I developed the obnoxious habit of hauling around a digital camera and taking pictures of food. I wish you could see them...less than an inch high, very pale, with an interior that would pull apart in moist layers...not the almost crisp layers you see in biscuits or other pastry that is very short, but softer, more like bread w/ a little bit of strech. They were ethereal, and although her children always seemed a bit jaded to me - they had them every day for most of their lives, I suppose - her grandchildren would stand wide-eyed like dogs before the can-opener while she lifted them off the pan and into the official tea towel-lined biscuit container.
re: MMRuth
As much as consider Corriher an oracle, I have always had a problem with the cream in the biscuits. Sort of "not authentic" even though I hate being a snot about that kind of thing. Also about their being almost drop biscuits, but not quite.
Few people had electricity, ergo no refrigeration, in rural or even small town America for much of the 20th century, so cream wasn't an option for our grandmothers. It was used up fresh but not kept on hand. Buttermilk lasted for a few days simply kept cool. Lard was easily available and lasted a long time; Crisco was shelf stable. Butter was a luxury reserved for table use and just not used when it rationed during the War.
My biscuits got better when I went back to the simple ingredients and the simple recipes. Patting them out as quickly as possible, cutting them and getting them into the hot oven ASAP.
I'm now a White Lily, lard and buttermilk girl all the way.
re: MakingSense
I'll try the recipe on the back of the bag next, and see how it goes. I shaped them using Corriher's method - scooping using an ice cream scoop - mine was 2.5 inches, not 2 - into a pan of flour, sprinkling on more flour, tossing between my hands and trying to form them into balls, then snuggling those into an 8" pan. I think that the dough I ended up with was too wet to even pat out. What makes a biscuit a "drop" biscuit?
Also, I'm still very confused about this low fat buttermilk thing. When I posted on the Manhattan board asking about "real" buttermilk, some posters said that buttermilk is, by definition, low fat, since the butter has been removed. I understand that conceptually, but other posters have referred to "real" buttermilk. Any thoughts on that? Thanks!
re: MMRuth
Right now I have a lesser brand of whole buttermilk and I'm disgusted at the thickeners in it.
I'm almost through with it and will try to find Mayfields' tomorrow.
Then, for comparison, I may ask my neighbor who has cows for a gallon of so of pure straight out of the cow milk and see what I can come up with.
When I cook cornbread and biscuits and cakes, I have found I have to vary the quantity of buttermilk based on whether it's low fat or whole.
I've never had both, but I can see that as a pleasure for a hot summer's day. (But first I'll make sure the digital camera is working.)
re: MMRuth
Buttermilk comes in 2 varieties, natural or cultured. Natural buttermilk is what's left from the butter-making process, and is almost impossible to find these days. Cultured buttermilk is low fat milk to which a culture has been added to approximate the taste of the real thing. Cultured is much thicker than natural, so if you're baking from an old recipe, be prepared to increase the liquid.
re: pikawicca
Thanks for explaining that - appreciate it.
re: MMRuth
A "drop" biscuit is just batter scraped out of the spoon rather than rolled and cut. Exactly like the difference between a drop cookie and a cut-out cookie. My Mom, who also could not seem to completely master MaMa's method, although she came a lot closer than I, used to make drop biscuits when she was in a hurry.
Forgive me for belaboring the buttermilk issue, but since you asked for "thoughts", mine are: there is a huge backlash against low fat. Thus people have a knee jerk reaction that if something is to be "real", it must be high fat. (sorry, its my soapbox)
re: MMRuth
Quick question on this - I was looking for non-low fat buttermilk in NYC, but in looking at the recipe again - should I be using that kind (which is all I can find), since the recipe calls for heavy cream as well?
Also - I bought real lard from the farmer's market - can I just do a straight substitution with the Crisco?
Thanks - hoping to make these today.
re: MMRuth
I use the recipe right off the back the White Lily bag which calls for shortening. I usually use lard because we like it better - crisper crust and a better flavor.
But then sometimes I've used a mix of Crisco and butter - like Alton Brown recommends.His Grandmother is a Crisco Gal.
You know what? Personal preference!
I try to keep "real" buttermilk in the house but it's harder and harder to find these days. The other stuff works fine. I've even used that powdered stuff in a pinch.
They all come out fine. I'm just worried now about my White Lily Flour.
re: MakingSense
I thought Crisco was the end of the line. Where do Americans get lard? In Colombia, I have to use a copy of Crisco in order to replace lard.
[And can you email? I've been missing your weighing in on other topics}
re: Sam Fujisaka
Crisco is a triumph of American marketing. It's fake lard. Hydrogenated cottonseed oil. Great story for the cynical among us. http://www.motherlindas.com/crisco.htm
If you didn't live on or near a farm, when you didn't have refrigeration, during the Depression or WWI or WWII when butter was rationed, there it was. It's still in American pantries and Grandmothers swear by it. I admit sheepishly that there's some in my pantry because there's some old family recipes that don't work the same with butter or lard.
Good lard is hard to find in the US. The manager of one really good grocery store recently told me that they didn't carry anything "unhealthy like lard," while she stood in front of the case full of every kind of chemical margarine substitute for butter known to man.
We can find some bland commercial varieties but not good manteca. It's even hard to find leaf lard to render your own as there are few real butcher shops and even fewer that carry such things. Fat is verboten. Right up there with cigarettes. It's probably more socially acceptable to buy crack.
re: MakingSense
Commercial lards (i.e.: Farmer John or Hormel) are laced with preservatives too.
Any Hispanic market worth it's salt will have pint tubs of semi-liquid lard ("manteca") on or near the butcher case.
Tastes faintly like pork, but not enough so that it interferes with flavor in any but the most delicate recipes.
re: Sam Fujisaka
What do you have against lard, Sam? I buy it from a local farmer, and it makes biscuits taste great. Plus, it's a natural product, unlike the creepy Crisco.
re: pikawicca
Not all lard is created equal.
When we lived in Ecuador, there were days when the lard in the market would be so strong, you expected it to come when you called it. Sooo-eeee, Pig, pig, pig! Like a hog-calling contest at the Iowa State Fair. No way could we use that stuff for pie crusts or biscuits.
It's probably the same for Sam in Columbia if he's shopping at local markets.
Things aren't standardized in most of the world like we're used to in the US.
re: pikawicca
I was unclear. I would use lard for my tamales if I could get it. I'm forced by the lack of lard and the lack of Crisco to use what I can get locally to make my Mexican tamales and the like.
re: MakingSense
Thanks - somehow missed your reply - but made them on Saturday and they were fantastic. I used lard, and "regular" "low fat buttermilk" plus the cream called for. I'll post my photos in a bit - I think (sigh) the only other biscuits I've ever had were McDonald's ones (gasp). My husband told me that he doesn't like biscuits, and then proceeded to eat three of them. They were amazingly light and the first one, with a little honey on it, was the best. I do think I'd add less than the 1/4 cup of sugar next time - didn't notice it with the first one, but the one I had with bacon the next morning seemed a little sweet to me.
I was a little worried about forming the balls for the biscuits - I did use all purpose flour - because they were so amorphous, so to speak. I'm not sure that they look like they are supposed to, and maybe my dough was a little too wet. Couldn't take photos before putting them into the oven as my hands were too gloppy.
re: MMRuth
The biscuits ..
re: MMRuth
i think the holes mean you handled the dough too much. otherwise, they look good in the pan -- albeit a wee bit crowded. the center biscuit was always a prize. soft edges all 'round! ;-)
re: alkapal
The holes in the last photo - in interior of the biscuit? Interesting - why does the overhandling (and I handled different individual biscuits for different lengths of time, in my attempt to figure this out) cause holes? I kind of thought that might mean they were light!
I did use a smaller pan than called for, based on advice from another hound, who said she always uses the 8 inch rather than 9 inch pan.
Thanks for all of your comments and suggestions - still trying to figure this all out! On to the recipe on the bag this weekend ....
re: MMRuth
thanks for posting the pics. Those look EXACTLY like when I make that recipe. There's alot to be said for a reliable recipe. I would tend to think the little holes are just the nature of this type of biscuit. They ARE light.
Good luck w/ the next phase, and please post those, too!
re: MMRuth
interior holes. yes, even slight overhandling of biscuits takes them down a notch. momma just cuts the crisco into the dough, adds the milk, and just sort of brings it together, then pulls off little biscuit size balls with floured hands and lightly cups them into a ball shape. plunk them down in a crisco-greased and floured 9" pan about a 1/2" apart or so (and one in middle). when about 7 around the outside (or 8), then press them lightly, just so they touch. bake at 450-500 for 12 or so minutes. like i said, your color was good.
re: MMRuth
MMRuth: "shaping" as in dusting the cuttting board or dough or hands with raw flour. The leavenings will have a bitter metallic taste. yuck.
re: JoanN
I've got Cookwise and here are the ingredients for "Touch of Grace Biscuits"
1-1/2 cups Southern self-rising flour
1/8 tsp baking soda
1/3 tsp salt
1 tbsp sugar
3 tbsp shortening
1 to 1-1/4 cups buttermilk or 3/4 cup buttermilk and 1/2 cup heavy or whipping cream
1 cup bleached all-purpose flour for shaping
2 tbsp butter, melted
Shirley recommends a greased 8-inch round cake pan
Notes on flours: If low-protein Southern self-rising flour is not available, use 1 cup regular self-rising all-purpose flour and 1/2 cup instant flour (such as Shake & Bake or Wondra) or cake flour, plus 1/2 tsp baking powder. If self-rising flour isn't available, use a total of 1-1/2 tsp baking powder.
Re: use of self-rising flour during shaping...
Shirley's techniques call for you to spoon a biscuit-size lump of wet dough into a bowl of all-purpose flour. Then using well floured hands, shape it into roughly a soft round. Shake off excess flour, place in baking pan, pushing biscuits tightly against each other so they rise up and not spread out.
If you used self-rising flour for this shaping step, the leavener in the flour would leave a bitter taste on the outside of the biscuits.
Hope this helps,
Irish Foodie
re: Irish Foodie
The 1/8 tsp baking soda is the only addition to the recipe I have in the 1998 White Lily cookbook.
re: Irish Foodie
Thanks, Irish Foodie. No longer sure where I got the recipe I've been using, but except for the 1/8 teaspoon of baking soda, that is indeed the recipe that's in my database. Good to know.
In splitting off this thread, we lost a post by davwud:
"Try this one. It's great.
Also, make sure you read the advice at the bottom.
The recipe on the back of the White Lily AP Flour bag is my favorite, except that I use lard instead of vegetable shortening most of the time.
I've used Corriher's recipe but I just don't have fresh cream in the house a lot of the time when I need biscuits. There's always buttermilk in the fridge.
I've had good success even with the low-fat stuff even though the Real Thing seems to turn out a better biscuit. Who cares? It's always better than Whack-A-Dough!
The bigger concern now is the change in the White Lily Flour. What was Smucker's thinking?
Why would they buy an American Icon and screw with it?
re: MakingSense
I use the recipe for buttermilk biscuits on p. 632 in the1970s edition of the Joy of Cooking. Of course I've tweaked it a bit to get what I want: a high, light, fluffy biscuit that all but floats off the plate. Here in central Mexico, there is no hope of getting White Lily Flour. I use what's available at the market and always have great results.
So: when you look at the recipe, make the following changes:
1. Instead of 3/4 cup buttermilk, use 2 Tbsp white vinegar and whole milk to make 3/4 cup total liquid. Allow mixture to stand for 10 minutes to clabber.
2. Use 5 Tbsp lard--not the nasty white hard lard in the refrigerator case at your supermarket, but real rendered lard that tastes like pork. "Cut" the cold lard into the flour mixture with your fingers till it's entirely incorporated. It should be a very finely grained mixture.
3. Handle the dough as little as possible. I flour it and knead it gently about five-six times, till it's just smooth.
4. Pat the dough to about one inch thick. At this thickness, the recipe will make six or seven biscuits.
5. I use a crystal red wine glass to cut out the biscuits. The edge is sharp and doesn't stick.
6. Place the biscuits close together in a cake pan to bake.
7. Bake at 450F for approximately 13-14 minutes.
Slather with butter. Swoon.
re: cristina
What is the flour mixture you use? My problem when I try biscuits is in handling the dough as little as possible. I always need to knead more than a few times for the dough to adhere. Kneading 5-6 times, it doesn't come together. BTW, is the mexicocooks your blog? The pozole looks amazing.
re: chowser
Flour mixture? Oh...I meant the standard all-purpose flour that I buy, mixed with rest of the dry ingredients in the recipe. Sorry for the confusion.
Try the Joy of Cooking recipe with the tweaks I suggested. It's a snap and perfect every time.
Yes, Mexico Cooks! is my blog. Thanks, the pozole is amazing--as is this week's coctel de camarón (shrimp cocktail) and all the rest of the blog.
re: cristina
I have my eye on that shrimp cocktail, too. It must be so refreshing in the heat. I'll pick up some shrimp and give it a try. Thanks!
Here's a beautiful post on making biscuits. It contains info re all sorts of flour plus recipes for making light fluffy biscuits. Highly recommended!!
re: Nancy Berry
DH is from Tennessee. The best biscuits I've made to date were from the pinchmysalt site given above.
my mom grew up in the depression. she uses (when she makes biscuits, which is rare these days) crisco, gold medal or white lily self-rising flour, and milk. no sugar. fluffy and flaky, and of course, delicious (esp. with sausage gravy or maple syrup).
i don't think biscuits should be discernably "sweet".
re: alkapal
I also found they got sweeter as the days have gone by - the bite I had yesterday was too sweet - and the biscuits were a bit leaden by then, so I had to throw out the rest.
re: MMRuth
i have to laugh at "leaden;" as i well know biscuits do *not* keep! i entered my biscuits (when i was in high school) in the local fair. third place! (and *only entry*). LOL!!! (you gotta judge a biscuit when it comes out of the oven. somehow that did not register when i thought it would be a good idea to enter biscuits for judging 3 days later.)
on the second day (after fresh biscuits have been consumed in (too) large quantities), i split leftover biscuits as an english muffin, toast in toaster oven, and top with good strawberry preserves. it'll make you happy, i ga-ron-tee!
(btw, i recently tasted "hero" brand strawberry preserves, and they were really delicious -- honestly, similar to fresh jam we made from tiny wild strawberries when we summered in highlands, n.c.!). http://www.foodservicedirect.com/inde...
i just tasted the preserves at a local german import store, but i've seen them in my local regular grocery.
re: alkapal
I had half of one, toasted, on the second day with strawberry jam and it was wonderful, though when I tried the spread the jam, the biscuit fell apart (don't know if that is good or bad). Next time I'll add dollops of jam with a spoon. (I also like Hero jams - well priced.)
re: MMRuth
a dollop sounds good!
re: Calipoutine
In my post upthread, I misspoke. The buttermilk biscuit recipe I use is on p. 634 of the Joy of Cooking.
It took me years to be able to turn out consistently marvelous (she said modestly) biscuits, but now they're the same every time: high (nearly 2"), light, fluffy, break apart at the center without a knife, absolutely outstanding. I credit: acidulated milk (2 Tbsp white vinegar per 3/4 cup milk, allow to sit for 10 minutes), real lard bought at the butcher shop, as little handling as possible, and crowding the biscuits in the pan.
I think the main thing is the lard. Where I live in Mexico, we buy it at the butcher shop. It's the real deal: not too much pork flavor but enough to let you know it's from a pig, soft when it's not refrigerated, etc. I occasionally see little 500 gram tubs of commercially made lard in the supermarket, but it's just not the same as recently-rendered pale beige lard.
Actually, I also now use lard when I prepare some Chinese dishes. Kenneth Lo recommends it and I find that lard adds a depth of flavor to beef and pork (and even a few chicken) dishes that peanut or vegetable oil just doesn't. I never did this when I was working as a Chinese chef in New York, but I wish I had.
On the buttermilk question, my understanding is that buttermilk USED to be the byproduct of buttering, but is now commonly a CULTURED product, entirely separate process from buttering. Now, my memory is unreliable, but I read McGee's chapter on dairying earlier this year, and I believe this is where I got this impression. Of course, I could have this wrong. Wish I owned a copy.
I love Corriher's recipe, even though it's entirely different from the biscuits I grew up eating in Kentucky and Arkansas. I like to brown some unsalted butter in cast iron while the oven's heating and dip biscuits in that before laying them in the pan. That technique is pretty much impossible with the Touch of Grace recipe, but you can plop them in the brown butter, and it adds great flavor.
re: amyzan
"amyzan", You are right! Buttermilk is what's left after the butter has been churned and separated from the whey. I am old enough to remember how good and delicious REAL buttermilk can be. The liquid was allowed to thicken and still had a few tiny bits of butter floating in it. Absolutely nothing like the cultured stuff they pass off as "buttermilk" now-a-days!!!
Tip on dipping the biscuits is much appreciated!!!!
re: amyzan
Bringing back memories. Our Mom fried up bacon and then dipped the biscuits, both sides in the grease, (if she was not making gravy) and then baked. Of course back then we saved bacon grease for daily cooking.
Brown and flaky. We never let our biscuits touch, we love the crisp sides and bottoms the best. lol..
Excuse me if this sounds like a sacrilege to you authentic biscuit bakers, but can the Touch of Grace Biscuits be made ahead (shaped, put into pan) and baked just before dinner? I love them but haven't tried the recipe that way before; curious if anyone has experience making them that way.
re: gourmanda
They can but they will not be as good. Bake the biscuits for 10 or so minutes. Take out of the oven, let cool, then refrigerate. They will be as good, almost.....
Shirley Corriher's Touch of Grace Biscuits
Touch of grace biscuits - 1994 edition
re: Antilope
Shirley Corriher is the food scientist that appeared on some episodes of Alton Brown's show, Good Eats on the Food Network.
Shirley Corriher Making Biscuits on YouTube
To make a lighter flour (similar to White Lily), for each cup of regular all-purpose flour, replace 2 Tablespoons of flour with cornstarch. (1 cup lightened all-purpose flour = 14 Tbsp flour and 2 Tbsp cornstarch.)
To make self-rising flour, add 1 tsp baking powder and 1/4 tsp table salt to each cup of flour.
I went to King Arthur flour and have no complaints. Biscuits are great. The Shirley Corriher's book on baking is on sale at Amazon. I plan on getting it and her cooking one too, for Christmas presents.
Good luck with your endeavors and Merry Christmas!
Here is a link from a White Lily worker for recipes and the biscuits are there. Coconut pie, cheesecake and others. Hope someone likes these recipes. There is even a phone number if there is a problem with the recipe. Lost her job when Smuckers bought White Lily out. I am trying some of these.


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You are hereOne Time Opportunity in UPSC: Vacancies for the post of Drug Inspector | Total 81 Posts
One Time Opportunity in UPSC: Vacancies for the post of Drug Inspector | Total 81 Posts
Advertise no. 16
Applications on prescribed form invited by 16th sep, 2010{23rd sep, 2010 in respect of applications received only by post from candidates residing in Assam, Arunachal Pradesh, Mizoram, Manipur, Nagaland, Tripura, Sikkim, Jammu and kashmir, Lahaul and spiti district, Pangi sub devision of chamba district of Himachal Pradesh, Andaman and Nikobar Islands or Lakshdeep or abroad}. UPSC given notification for recruitment of 81- Drug Inspector in CENTRAL DRUGS STANDARDS CONTROL ORGANISATION, Ministry of Health & Family Welfare, Department of Health & Family Welfare.
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Jan. 21 meeting to focus on future Port Norfolk park
Tue, 01/21/2014 - 7:00pm
The state's Department of Conservation and Recreation will lead a presentation on plans to build a park on the site of a former paper plant in Port Norfolk on Tues., Jan. 21. The meeting will start at 7p.m. at Port Norfolk Yacht Club, 179 Walnut St. State officials last month announced that they will commit $4.25 million to fix- the 14-acre waterfront site over the next three years. A December meeting on the topic was postponed until January due to a snowstorm.
179 Walnut St.Dorchester, MA 02122
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Picture shows white gold and just states gold. I fully intended to buy a 14k White Gold Diamond ring for my husband. I was assuming I was getting white gold. Appeared to be white gold when first purchased. As he has been wearing the ring 6 months now, the ring is gradually turning to yellow gold. Appears to be a ring that is coated with white gold. This should have been disclosed so I knew what to expect. Very disappointed with my purchase.
This ring sparkles! My fiance thought he wanted a whole carat but when he saw this sparkler, he thought it was more than enough! Again, much nicer than what you see in the stores. And the price was great!
My husband's ring got priced at $2000 at the jewelers. Yaaaay!! The diamonds reflect light well and the white gold looks amazingly shiny and posh. I had bought a ring online for myself but then after seeing this ring, I realized that the quality of mine was lacking. My husbands ring became the new standard I had to hold mine to. Thanks Overstock.
My husband loves the ring and you go it to me really quick. I look forward to doing even more shopping with you.
I bought this ring as replacement ring fory husband as he lost his first plain gold band ring. I first shoped at the popular diamond stores however their white 14k whit gold rings were 1,200.00+. This ring was half the price and i.must say i am impressed with the quality! The diamonds shine brighter then my own 3 Karat ring, am sort of jealous of my husbands ring now! we were out the other night and his ring was literally sparkling across the room! thanks overstock
The ring looks amazing. It definitely got a reaction from him. He absolutley loved it. And so did everyone else I showed it too. I still have not however recieved any information on the 2 yr service plan that I purchased. I will have to contact customer service for that though. I also did not like that the ring did not come with any type of documents, maybe it was supposed to come with the service plan Note from Customer Service: We are a green company and do not send paper contracts. You can access/print the Protection Plan through your account. It is under order history and to the right of the plan on the invoice.
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Items must be returned in new or unused condition and contain all original materials included with the shipment.
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* For your safety, some orders go through our loss prevention department. If we select your order for this process, we will immediately notify you that there may be up to a 3-day delay on your order.
** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.


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Vinny Testaverde
News about Vinny Testaverde, including commentary and archival articles published in The New York Times.
Calling Signals for the Jets? Call a Doctor, Too
It's hard to be a Jets fan. It's even harder being a Jets quarterback. Yet that is the position that defines the Jets because of one towering figure, Joe Namath.
September 8, 2013, Sunday
Honoring Greats of College Football Takes Much Time and Several Steps
The College Football Hall of Fame's restrictive selection process means that players like Tommie Frazier and Vinny Testaverde, picked last week for induction, must wait their turn.
May 12, 2013, Sunday
Q. and A. With Vinny Testaverde
The former Jets quarterback said that if the Jets continued to struggle, they should give Tim Tebow a chance to start.
November 21, 2012, Wednesday
Long-Playing Athletes and Other Boomer Birthdays
Jamie Moyer, Vinny Testaverde and a prince all get older this week.
November 12, 2012, Monday
Before Giants Stadium Closes, Making One Last Fly-By
The Giants and the Jets will move to a $1.6 billion palace next season, but they'll take memories of Super Bowl teams and broken bones with them.
January 3, 2010, Sunday
After Receiving Advice, Panthers' Williams Ran With It
DeAngelo Williams credits advice from Vinny Testaverde for pushing him, and the Panthers' running game, to a dominant season
January 9, 2009, Friday
Testaverde to Retire After Game
After 21 N.F.L. seasons, quarterback Vinny Testaverde has had enough. Testaverde said Saturday that he would retire after Carolina's season finale at Tampa Bay on Sunday.
December 30, 2007, Sunday
Testaverde Finds It's Hard To Remain Retired
Vinny Testaverde struggled with his decision to play football again because he wanted to put his family first. But Carolina was close enough to home to help him make his choice.
October 18, 2007, Thursday
Testaverde Shows New Teammates He Can Still Make Plays
Vinny Testaverde, who spent the previous Sunday at home watching games on TV, completed 20 of 33 passes for 206 yards for the Carolina Panthers on Sunday.
October 16, 2007, Tuesday
Panthers May Pick Testaverde
Thursday's practice produced few answers for the Carolina Panthers as they try to figure out who will start at quarterback Sunday against the Arizona Cardinals.
October 12, 2007, Friday
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