text:
Survery: Do you like Mayonnaise?
- Chemicalkinetics Apr 18, 2013 02:25 PM
Obviously, a lot of people hate mayonnaise, and a lot of people love it. There is even a "I hate mayo fan club" thread. There are American mayo, Japanese mayo...etc. There are also many uses for mayo.
Mayo pizza:
So here is a simple question. When I say "Mayo", your very first reaction is:
A) Tasty! (you like mayo).
B) What? (you don't care).
C) Disgusting! (you dislike mayo).
D) But.... (you are conflicted. A love/hate relationship for whatever reasons).
Thanks for your participation.
A - It's better when I make it, but the jars work lotsa time for lotsa stuff too. How can any 'hound hate a coupla fats mixed into a love spread?
TO THE MAX!!!!! Whipped honey-maple mayo standing in for maple syrup with chicken and waffles? I think so.
The sheer number of sauces using mayo as a base is mind blowing. There is nothing that it's eggy richness can't stand with and make better.
Not only is it A for me, but I have an inherent distrust of people answering B, C or D.
re: ferret
Neurotics should be distrusted.
B. It's not a love/hate thing. Sometimes it's just the right glue to hold a sandwich together — othertimes not. It's also my preferred alternative to ketchup (which I think is disgusting stuff) for dipping french fries in, but I am also happy to eat a properly done french fry plain.
Wow, 14 responses already -- after my grocery shopping.
For what it is worth, I am an "A". I love to put Mayo on many things which others do not consider normal. I like eating French fries with mayo. I can eat mayo + rice. You get the idea.
I am waiting for the "C" since there is a "I hate mayo fan club" thread with 146 replies:
re: Chemicalkinetics
re: Chemicalkinetics
+1 for mayo on rice - warm steaming rice.
re: bulavinaka
Least appetizing application of the thread.
re: Chemicalkinetics
Fries and mayo are fantastic, some of the best trashy food there is. Mayo is also great as a dressing for green bell pepper, saltine cracker, and tomato salad. Try it, if you haven't already.
re: Isolda
Some Belgians might take issue with mayo with fries being trashy. ;-)
Someone in this thread already mentioned blended some soy sauce with mayo. It's a real savory umami kick and goes great with so many things. Steamed veggies, tomatoes, salads, burgers, seafood, fries... And my favorite is mashing an avocado, adding the soy/mayo and some minced rinsed oniona, and spreading it on toast. Talk about trashy...
A) Tasty! (hell yeah!!).
Dukes, Kewpie, and my homemade stuff are all great.
I'll put mayo on pretty much anything; noodles, rice, meats, and so on...
re: zitronenmadchen
So, just to clarify. You hate it? ;-)
re: zitronenmadchen
...but how do you REALLY feel?
re: The Professor
I get the impression she doesn't like it.
re: PHREDDY
Dunno. She sounds conflicted to me.
re: linguafood
re: zitronenmadchen
That's just cause you haven't tasted mine yet!!
re: zitronenmadchen
"the squelchy noise it makes when you scoop it out of the jar"
I do not know this noise
re: juliejulez
A. Mom used to make us peanut butter and mayo sandwiches. Thank goodness we were active kids.
re: KrumTx
My grandmother did the same and if no mayonnaise she used butter. "It keeps the peanut butter from sticking to the roof of your mouth"
re: foodieX2
My mother made them too, with the addition of nice crispy iceberg lettuce. I use romaine, because that's what's in the fridge...
Whole wheat or white bread?
re: kcshigekawa
My grandmother-always pepperidge farm white! "They remembers"
re: foodieX2
I so very much wish I could get Pepperidge Farms bread in in NoCal....
re: foodieX2
My mom still makes them with butter... well rather... spreadable margarine. Ack!
re: juliejulez
See also a Chowhound thread, "I'm Powerless over...mayo" with entries that were posted from 2010 to 2012.
Link: http://chowhound.chow.com/topics/710534
re: Florida Hound
Thanks for the link....but clearly all over there are in luv with mayo. We have a choice her to say we hate it!
D. Like it ok, but I usally skip it on sandwiches, etc. because I'd rather spend my calories elsewhere.
Jarred mayo: I like it and sour cream together, plus lots of chopped herbs, when I make one particular type of potato salad. I use it for 1,000 Island and Green Goddess salad dressings. I don't put it on sandwiches, and I don't eat it warm.
Homemade mayo: I make my own in the Cuisinart for use in making dips with herbs, spices, etc., sometimes mixed with yogurt and/or sour cream. I also use homemade for vitello (or, more usually, turkey) tonnato.
D It's necessary (and good) in some things, like potato salad, but I rarely use it at home unless I am making potato or macaroni salad.
B/C. I dislike, but don't find it disgusting---just totally unnecessary for my culinary enjoyment. For example, if it gets on a sandwich unexpectedly, I don't mind much scraping it off, or just discarding that piece of bread---it's not going to kill me.
E) LOVE it.
It has to be good mayo (homemade, Duke's, Kewpie or some of the commercial stuff private people generally can't get their greasy paws on) -- eggy, rich, with just the right amount of tang and salt.
It's absolutely ESSENTIAL for me
- with fries
- on my (toasted) cheeseburger buns
- for BLTs and BLT salads
- creamy cole slaw dressing
- for tuna salad
It is incredibly versatile as a base for dips, too. I was eating at an upscale Italian place in Berlin that always serves a basket of 2 kinds of house-baked bread with 2 different dips (they vary, this night it was curry/apple and a light green one with many herbs). We were trying to figure out what the base was -- too creamy for yogurt, but not über-heavy... well, the waitress solved the mystery: mayo.
Wonderful stuff.
re: linguafood
Yes x 5 (except for the tuna salad and only because I hate tuna salad). All of the above--especially the E for LOVE!
But as others have noted, it's not a love/hate thing. There are some applications in which mayonnaise is absolutely appropriate and essential-- what would a tomato sandwich be in the heart of summer without mayonnaise? I also love it on a carved turkey sandwich, but for most other sandwich applications, I prefer avocado or hummus because they just have so much more flavor.
I also hate when it's on a sandwich by default because there's usually way too much, and it doesn't go with everything-- the worst is when mayonnaise is touching cheese. I also prefer vinaigrette-based pasta salad to mayonnaise based, and will frequently sub at least some Greek yogurt in many other recipes traditionally calling for mayonnaise (such as tuna or potato salad). So while mayonnaise does not gross me out, in most cases I don't think it's necessary.
Yes, in short, I'm conflicted.
re: ohmyyum
"...avocado or hummus b/c they just have so much more flavor." I completely agree!
I hover between a C and a D - can't stand the thought of its goopy whiteness ruining my turkey sandwich, but will eat it (and thoroughly enjoy) when it is "in" things, like pimiento cheese, chicken salad, tuna salad, egg salad, etc.
In general mayo grosses me out, but I like it combined with other flavors. Go figure.
Prefer Kewpie and homemade but will use Duke's or Hellmans if necessary.
Have not tried the mayo pizza but I have some Cuban relatives who insist on putting mayonnaise on top of Arroz con Pollo. Oh, and avocados. I don't quite get either of those combos but it makes them happy.
re: ohmyyum
Kewpie is a popular mayo from Japan. And with good reason! LOL
re: kbjesq
I am actually very surprised that so many people here mentioned Kewpie -- considered that is not something you can find in regular stores. I love Kewpie.
re: kbjesq
The corn on the cob with Kewpie and bacon salt are happening on my grill very, very soon.
I used to be a very strong C. Over the years I have come to tolerate it in very small amounts (lobster roll, Hong Kong shrimp) or where it is masked by other ingredients. (dips, etc).
Still don't want it on my burger or my BLT. I think it might have something to do with my aversion to the flavor of mustard. I have made my own (sans mustard) and liked it much better than the commercial products. I love its relatives (bearnaise, hollandaise, etc). Go figure.
My favorite Vietnamese restaurant makes a great wood fire pizza with cilantro, garlic, chicken,peppers and mayo. Yum.
And no one has mentioned mayonnaise cake. Deep chocolate and luscious. Mayonnaise replaces the shortening/butter and eggs.
Oh, and peanut butter and mayonnaise sandwiches are best with a nice thick slice of beefsteak tomato with plenty of fresh ground black pepper added.
It's also my dip of choice for cold asparagus spears. Hot ones get butter... See? I told you asparagus is fattening!
re: Caroline1
<And no one has mentioned mayonnaise cake>
I didn't know such thing can exist.
re: Chemicalkinetics
google: chocolate cake mayonnaise
re: Chemicalkinetics
Old-fashioned and based upon the idea that mayo is eggs and oil. Makes a moist cake, because, duh, oil makes a moist cake.
re: sandylc
VERY old fashioned. I'm 79, and my mother made it for me as a teenager. It was moist and dark and extremely chocolaty. And she added broken walnuts to the cake batter, then fudge icing. Really really good! So when I married, I wanted the recipe. It took me years to pry it out of her, and then it was FLOP TIME...! I still have the recipe she used. It just won't work for me. I've tried and tried. The closest I came to any kind of success was baking it in a tube pan and using it for tires on my sons wagon when he was three. No matter what I do, it turns out like vulcanized rubber! <sigh> Three things I cannot make: Mayonnaise cake, meat loaf (no matter what recipe I use, people get terminal indigestion within 2 hours), and marinara sauce (for the life of me, I cannot get it to take on a garlic undertone, even when I've used several full heads of garlic). I've long ago concluded there are just some things God doesn't want me to do... Oh, well...
re: Caroline1
Oh, my! That's so funny-sad. But happen to have gathered that you cook a good number of other, more interesting things very well.....
re: Caroline1
I think maybe your mom pranked you. :-)
And, I feel your pain. I've never been able to master pie crust and fruit pies. As in, even if I use supermarket pie crust, my fruit pies always flop.
re: Violatp
1. Supermarket piecrust SUCKS.
2. Pies, especially fruit pies, are really simple; but only after you learn the secrets. Not fair.
re: sandylc
Yeah, it does, but my inability to make a decent pie crust in and of itself is a different story. Ha!
I get by with cream and custard pies (and various cookie and cracker style crusts) for my pie repertoire. :-)
The odd thing is that I have no trouble with something like pate sucree. Weird.
re: Violatp
>The odd thing is that I have no trouble with something like pate sucree. Weird.<
I'm the same way, Viola. I can bake a tart shell. I've made hundreds, maybe. But a pie, forget it. It may help that I'd much rather eat a tart than a pie. So I just let pie be something other people make.
re: sandylc
Not only do supermarket pie crusts suck, but so do supermarket pies! My experience with pie crust is that if I want truly "short" flaky and rich pie crust, I have to make it from scratch, AND I have to make it with lard! Spend hours cutting in the lard into the flour if you like, but once you add ice water and start to bring the dough together, the less kneading and touching you do, the better! But pies are brutal to my hips, so I don't make them often unless I have someone to give it to. One slice out of a pie and the rest of it just fights to get into my mouth. My fave is hot blueberry pie with vanilla ice cream on top.... <sigh> If God loved women, he would have designed us so we have to eat to stay skinny!
re: Violatp
I thought she was pranking me too. I accused her of skewing the recipe when she wrote it out for me by hand. So she tore the page out of the cookbook and gave it to me... I took it home and made some more rubber tires! Go figure? I don't believe in faeries or ghosts and goblins or hauntings or magic... EXCEPT in MY kitchen! Some things in life are not meant to be understood.
And you're right, sandylc, there ar other things I cook well, but mayonnaise cake, meatloaf and scratch marinara sauce are three that beat me!
re: Caroline1
re: alkapal
LOL! I'm afraid of ensuing lawsuits if they have the same result. If somebody wants to try mayonnaise cake, someone in this thread has mentioned Paula Deen's recipe. Try it and sue her if it turns to rubber! '-)
re: Caroline1
And would she pay up with a bounced check? If so, it might take a "Good year" to collect on it. Groan, groan, groan. My puns are so sick, I should check in to the Mayo Clinc.
re: Florida Hound
LOL You're shameless! '-)
re: Caroline1
I can make a nice sauce, but only make it in the summer when tomatoes are good. Otherwise, but we all prefer Barilla marinara. When I do make it, I use fresh summer tomatoes and do it in the crock pot all day. So yummy.
re: Caroline1
Oh! the old not enough garlic in the sauce problem!...(well this is off topic, but make your sauce with some garlic, then just before you serve it, put some chopped garlic in a sauté pan, with some EVOO....for about 1 minute, add in some of the fresh marinara sauce, to a bubble, add your cooked pasta and a touch of pasta water, warm through).
That should solve that problem, now, about that cake, have you tried talking to BF Goodrich & Co?
re: PHREDDY
Aw, Phreddy, you're a sweetheart for taking the time to share the tip with me, but… Been there, done that, and there's garlic free flavored spaghetti sauce all over the tee shirt!
Actually, I have found one trick that makes it turn out perfect every time… Have someone else make it…! Found this out years ago when I was teaching a cooking class for newly divorced or widowed men who had no clues in the kitchen. Toward the end of the course, they asked me to teach them how to make spaghetti sauce. Inwardly I cringed, but put on a brave face. ALL of theirs turned out great! I didn't make one. Just told them how.
Now that I think about it, this may have been the origin of the saying, "Those who can't, teach!" Hey, works for me…! '-)
re: Caroline1
I can't make cake, except for angel food. No matter what I try, it's a heavy, leaden, door stop, except for a box mix. Why it is that I can make a difficult cake, but not a simple one, is beyond me.
re: cosmogrrl
Life is full of unreasonable kitchen mysteries! We seem to share one of them... <sigh>
re: Caroline1
Meatloaf is the one single thing I cannot make either. I make a great Salisbury steak, really good meatballs (and several different kinds at that), all with no recipes. But, no matter how I make it, no matter what meat (or mix of meat) I use, no matter what pan, it never tastes good. My mom walked me through making hers and it turned out great. I followed her recipe on my own and it was gross and flavorless. It is so weird.
re: sisterfunkhaus
I would be so thrilled if I could just manage a meatloaf that tasted bad but didn't give anyone terminal indigestion! But I can't! I've even (desperately) wondered if maybe there is some sort of bizarre chemical reaction between my skin and the meatloaf/ingredients, so I've tried making it with surgical gloves on. Everyone STILL got indigestion. I figure it has to be some sort of curse, and I'm grateful it isn't worse. Agreed... Weird. REEEAAALLY weird!
A. It's not like I'm going to eat it out of the jar with my bare fingers, but it serves its purpose in dressings and sandwiches.
I love mayo. Especially Dukes (no sugar) and Kraft Homestyle (ithas some sugar but not enough to make it noticeably sweet), OTH I despise Miracle Whip. There has never been any in my home and will never be.
A- I will eat mayo pretty much however also long as other food is involved. I will not eat it by the spoonful.
In Spain we used to dip our fries in it.
re: Violatp
re: kattyeyes
Like fries.
re: cosmogrrl
And Cap'n Crunch chicken. :)
As a derivation of one of the 5 mother sauces, mayonaise is a staple. Having said that I will say I think the number 1 brand has been dumbed down, and I think its due to perhaps inferior soybean oil or something.
In my view, like butter, mayonaise should be augmented or compounded. For instance, some chipotle powder or mashed red pepper added makes for a nice improvised aoili. You can muttle cilantro in a little oil and blend that in. Lime and or lemon zest...even blood orange can be added to mayo.
my 2c worth
re: kcshigekawa
I think it is very telling that Kraft markets a bunch of light mayos but puts on its label, "Real Mayonnaise" to set the real thing off from all the yucky diet imitators.
re: Chemicalkinetics
Sometimes just love a dish as a vehicle for the mayo.
Favorite sandwiches: BLT and plain ripe red tomato sammies. Lots of Mayo.
A. Love the texture, taste and smell. Mayonnaise is a lot like table vinegar - you can use it in pretty much any dish to make food go from blah to WOW!
Another tip: If i want a savory, dark sauce for my cold cuts, what I usually do is take as much mayo as I want on my bread and mix it in a tiny cup with a splash of Kikkoman Soy. MMM!
re: Uncle Bob
A Love it, and often ask for extra mayo (they can be so stingy!). And I just ordered some Duke's because I found it can be ordered online. My favorite is usually Hellman's/Best Food's.
re: cosmogrrl
Another convert--YESSSSSS! :)
re: kattyeyes
Not a convert yet, as I haven't tried it. Once i get it into my hands I will report back. First item on the menu for it is a tomato sandwich, then a mayo based salad dressing.
re: cosmogrrl
cosmogrrl, I grew up on Hellman's and still love it, but after all the rave reviews of Duke's, I found it at Kroger's in Dallas. I have fallen in love with it's taste and texture. It also nice that it doesn't contain sugar. My husband has always despised mayo (unless mixed into deviled eggs, potato salads, etc.) and he now prefers Duke's on things like BLT's, Tuna Salad sandwiches and other things when I offer him the option and he's VERY hard to convert to any food changes! He always preferred Miracle Whip, which I loved when I was younger and can't stand now. I hope you enjoy trying Duke's as much as we have :-)
re: TXMandy
Okay, TXMandy, you've got MY attention! WHICH Kroger's in Dallas? I just called my local Kroger's in Plano, and they do NOT stock it! So please, please, please share... Which Krogers? And do you recall how much it was? I've never had it, though I'm a devotee of Hellmann's/Best Foods, but have wanted to try Dukes, but I'm not quite willing to order it from amazon.com if I can buy it right here in the metroplex! Thanks!
re: Caroline1
Caroline1, do you have a Dollar Tree in Plano? The one in my town (OR coast) has small jars or at least had, I have not checked lately.
re: Caroline1
Hey Caroline 1, I love that you're on the hunt now too! I found the full size jar at the Kroger's in Addison off Beltline and Marsh. I can't remember the price, but $4-$5 sounds close. Let us know if you find it. I'm curious to what your opinion is.
Necessary in some dishes, but kind of gross.
Assuming this is about Hellman's.
Well-made aioli is a differenct animal than Hellman's. It is actually edible.
re: sandylc
re: linguafood
re: sandylc
There are "good" commercial brands, too. Ya just hafta know where to look.
re: linguafood
I'm sure there must be. I've looked around a bit and even purchased a few. Generally, soy oil is often the choice and many of the "natural" or "gourment" brands are rancid upon opening.
re: linguafood
As mentioned above Kewpie is excellent, expensive, but good!
re: PHREDDY
re: sandylc
They're lovin' it cuz it's delicious. Nothing wrong with MSG anyway. I mean, you eat tomatoes, right?
re: linguafood
You bring up a very good point. I am interested in the potential differences between naturally occurring MSG and ???manufactured??? artificially introduced ??? differing quantities/qualities between the two ????
This is similar to a discussion that could be had regarding artificially created/introduced transfats vs. naturally occurring ones.
I am sure that the real answers are known by someone; that someone just isn't me!
re: sandylc
Well, there are two differences -- at least. First, there is no naturally occurring MSG (monosodium glutamate) -- at least not the sense you may think. There is naturally occurring glutamic acid. Second, naturally glutamic acids are mostly in the L-form, whereas the synthesized MSG has the glutamate in 50:50 L/D forms.
re: Chemicalkinetics
More, more!
re: Chemicalkinetics
Boy, you cleared that up for me...Thanks!
re: linguafood
I am with you on the MSG. I doubt very much that it is neurotoxic, as one commenter in the "Grubstreet" article claims. (What would the FDA being doing, if that were true?) People get to emotional and irrational about MSG.
As Jeffrey Steingarten, the food critic and author, commented, if MSG causes headaches, then why don't a billion Chinese have headaches all the time?
re: gfr1111
That's poor logic. They may develop a resistance, or there might be another commonly eaten food that is the "cure"....etc.
I do know that glutamates make me REALLY thirsty for several hours afterwards. Like salt on crack.
re: sandylc
So a ripe tomato or a fresh mushroom make you thirsty for hours? I'm not sure that makes sense. Respectfully, maybe there is a problem you should have looked into?
re: sandylc
"Perhaps you should tune into your body's responses to food."
Havin' no interest in bein' snarky back, I'll simply say that if a tomato made me thirsty, I'd be concerned.
re: gfr1111
I doubt it is an eurotoxic. Regarding the Chinese, well, some Chinese do complain about headaches too.
re: sandylc
The OP asked about mayonnaise generally, not jarred mayo.
re: GH1618
True. Hence my love/hate. Like one, tolerate the other.
re: sandylc
OP's question was, then, well thought out?
re: PHREDDY
It was a great question....
Thanks all. First, I never expected so many responses -- in merely one day. Second, I thought there would have been more people hating/disliking mayo.
Here are the results. Please correct me if I assigned you into the wrong category. I have sorted the responses based on the alphabetic order of your names. This should make it easier to find your name. Thanks.
AngelaID A
aslovesfood A
biondanonima A
bulavinaka A
Candy A
carolinadawg A
Caroline1 A
cookie monster D
deet13 A
Eric in NJ A
ferret A
foodieX2 A
iluvcookies C
ItalGreyHound C,D
Jay F D
jeanmarieok D
Jerseygirl111 A
jlhinwa A
juliejulez A
JungMann A
juster A
jw615 C
kattyeyes A
kbjesq A
kcshigekawa A
kengk C
keysdax C
klyeoh A
Kris in Beijing A
KrumTx A
linguafood E
LizGW A
macca A
melpy A
mwhitmore B
ohmyyum D
ourplacebfn A
Peg D
pikawicca A
pinehurst A
Puffin3 A
Pwmfan D
rcbaughn A
Reston A
Ruthie789 A
sandylc D
scubadoo97 A
seamunky A
sedimental A
tcamp A
Tonwa ?
TXMandy A
Uncle Bob A
Violatp A
wyogal D
zitronenmadchen C
re: Chemicalkinetics
Oops. Apparently, I forgot to tabulate myself. Well, next time.
re: The Professor
I will assume you are an "A"
re: Shrinkrap
<.I think your title is going to attract "A"'s>
I hope not since I had the word "survey", but too late to change the title now. Something to consider next time.
Sorry I missed opening day. Put me down as an A with flashing lights and a marching band. Mayonnaise is practically a food group. I recently tried the much touted Dukes and although the flavor was fine I found it awfully stiff. I love homemade best (two fresh egg yolks, juice of a tart lemon, teaspoon or so of Maille Dijon, pinch of kosher salt, and a cup of peanut oil. Frequent options include a chipotle with a little adobo, a few splashes or Sriracha, or a little fresh tarragon.)
re: tim irvine
I have never made homemade mayo, but it seems that many people love their homemade versions. I don't doubt they taste better or at least equal to commercial products. My question to you (and others) is: Do home made mayo last just as long? Can I store it in refrigerator for years? Thanks.
re: Chemicalkinetics
re: Chemicalkinetics
OTOH you can make as little as half a cup at a time in about a minute, maybe five if you don't have an IB or FP. I usually make a cup. It actually is pretty stable and if you aren't a mayo eater, just using it as a spread or condiment, it will keep fine for a couple of weeks.
A+ LOVE it! When I was a child and teen, I thought it was disgusting, though, so I guess I grew to like it over time. Have had to add a few more minutes to my workout to offset my Kewpie addiction.
re: dacubz
srt double post somehow
re: jpr54_1
Mayo isn't a dairy product.
re: Chemicalkinetics
Do eggs count as meat?
Then what is the dairy in tuna or potato salad?
re: Chemicalkinetics
mayonnaise is ou pareve-
neither meat or dairy
I checked label of Hellmans-
re: Solstice444
re: Solstice444
As a 'hound, you should certainly indulge yourself and try it. It's pretty easy to make. The NY Times did a thing on homemade mayo page recently and I found it solid. The sorta classic, to most people, involves garlic. Personally, I think when a restaurant makes a mayonnaise, and adds an additional flavor/ingredient, then call it aioli to add "lustre".
Anyway, here's the link:
And, to the related article:
re: MGZ
Interesting article by Melissa Clark in the NYT, BUT… she's wrong about heat breaking the emulsion. It has to be something else BECAUSE a good blender hollandaise or béarnaise is basically a "mayonnaise" made with warm to hot clarified butter, depending on your recipe. Adding water to the yolks in a cold emulsion is the key. The trick is where the water comes from. For example, if you try to make mayonnaise using dry mustard powder instead of a wet mustard, you MUST compensate by using some water.
The common "rule of thumb" in culinary school and many home mayonnaise recipes is one egg yolk to one cup of oil. But did you know you can fake a mayonnaise by substituting LECITHIN instead of the egg yolk? If you don't have any lecithin handy around your kitchen, but you do have some of those Vitamin E gel capsules in the medicine chest, simply break it open and there you go…. LECITHIN! It is the lecithin in egg yolks that makes the emulsion of OIL AND WATER stabilize!
Basically, Hollandaise, Béarnaise, mayonnaise, aioli, and all of the other oil based sauces (melted butter *IS* an oil!) use the lecithin in egg yolks and the water in vinegars, wines, mustards, or the critical added tsp of water to get the emulsion to bind. The combination of lecithin and water is the magic bullet, and not heat or anything else. Well… Within reason! You CAN cook an egg yolk if you don't know what you're doing or don't pay close attention.
And in my personal opinion, it is outright insanity to make any kitchen emulsion with a whisk if you have a blender! But NOT a food processor! They aren't fast enough. Even Julia Child, in Volume I of The Art of French Cooking, recognizes the total ease of making a Hollandaise in a blender! (see http://tinyurl.com/73sxqlh) On the other hand, if you're a fitness freak and whisking is a part of it all, whisk away! This comment comes from someone who was just told she needs carpal tunnel surgery on both hands. God bless my blender…!
I do have a couple of suggestions for those of you reading this far:
#1 *IF* you live in the U.S., and if you like making your own oil emulsion sauces or a traditional Caesar salad, for heaven's sake use PASTEURIZED eggs! You can buy them pasteurized in the shell in most "good" supermarkets. If you only need egg whites, then Egg Beaters "whites" are pasteurized. Do NOT use Egg Beaters regular if you need whole eggs because they are simply egg whites with flavorings and coloring added and contain no yolks, so a mayonnaise, for example, will fail totally if you try to make a "whole egg mayonnaise" with them, unless maybe you use a little of the liquid from inside that Vitamin E capsule in the medicine chest… Or you can also use this method of pasteurizing your store bought egg yolks when making sauces: http://tinyurl.com/6pyore Salmonella poisoning is not fun, so why risk it?
#2 *IF* you don't already own it, and you are only going to buy one cookbook for the rest of your life, make it Michael Ruhlman's "RATIOS," and read it ALL, don't just look up the ratios for pancakes, or whatever.
And finally, about that NYT recipe for mayonnaise… I'm gonna save my breath on the evils of canola and safflower oil, but I will point out that the CRITICAL ingredient in the entire recipe, the one that makes it an excellent recipe, is the teaspoon of water. And remember, BLENDER, not food processor….!
Okay, somebody wanna give me a hand climbing down off this soap box? '-)
re: Caroline1
I would be honored, but it's gonna be the hand I hold the whisk in when I make mayo.
Not really, though my wife does. We have tried many iterations, but a "little bit, goes a very long way."
I don't like it on "everything", but certain foods just ask for good Mayo like a BLT or Crabcakes. I can't stand Potato salad or Pasta salads with it.
re: tamagoji
Chipotle Mayo? That one may be around already, I think.
You can buy Thai Hot Chili Mayo if you are looking for Mayo with a little kick.
re: tamagoji
A. "Tasty."
>Yesterday, as we traveled, we had sandwiches at Subway. I ordered a seafood (fake crabmeat?) sub, with extra mayo as about the only condiment. Delicious.
> I am a big fan of hot dogs a thousand different ways, but sometimes a simple hot dog, with mayo as the "mustard substitute" just hits the spot.
>A favorite condiment to keep in the fridge for us is a large jar of mayo mixed with an envelope of onion soup mix.
When I was younger, I used to go to this sub shop and would proceed to pull most of the filling off the sub and just eat the bread and the mayo. Would I eat a mayo pizza? Yes. Probably. And I would probably love it. I had a pizza the other day that was sauced with sriracha and ranch dressing and it was delish.
C. I hate it. The look, smell,taste, the condensation that forms on the jar (if i have to have it for company). I won't wash dishes if they have mayo on them and I give the jar away when company leaves. I physically gag if I see it on something given to me accidentally. My husband and kids are the same way. Gak. Yuck.
re: Yvonne51
< I won't wash dishes if they have mayo on them>
I think you just top the list of "I hate Mayo" thus far. :)
re: Chemicalkinetics
Should hook up with the wet bread loathers.
re: Chemicalkinetics
I know! And the thing is, i love everything that is in mayo and will usually try anything (as long as there is no mayo in it)
re: Yvonne51
You know come to think of it , I once went to a yard sale and saw some dishes...they did not look too clean, I asked what it was....and you know what?.....they told me it was mayo, because they could not wash the dishes!
Childhood memory: Just slathering some mayonaise onto a piece of lettuce as a snack. Its been a few years since I made this as a snack, but I think it is another example of "tasty" from someone who has already voted in this survey.
I am always fascinated by the range of tastes and taste buds on Chowhound threads. I can't relate to those who are genuinely grossed out by mayonnaise...and on another thread, folks are championing how great 'liver and onions' is. ('are?') Go figure.
re: Florida Hound
I do that with fresh from the garden tomatoes in the summer. Yum, can't wait.
I don't love mayo (and many times would prefer Miracle Whip if given the choice) but my life would not be complete without tartar sauce, which is just basically mayo with sweet relish.
Fresh mayonnaise made from good ingredients can be incredibly delicious.
Lots of qualifiers there.
Thanks for the replies. Here is the update. The overall percentage result is the same. Please let me know if I incorrectly tabulated your answers. Thanks.
alkapal A
AngelaID A
aslovesfood A
Bill Hunt ?
biondanonima A
bulavinaka A
Candy A
carolinadawg A
Caroline1 A
cheeseplease A
cookie monster D
dacubz A
deet13 A
Eric in NJ A
ferret A
Florida Hound A
foodieX2 A
Gio A
Hartes B
iluvcookies C
ipsedixit D
Isolda A
ItalGreyHound C,D
Jay F D
jeanmarieok D
Jerseygirl111 A
jlhinwa A
John E. C
Josh ?
jpr4_1 D
juliejulez A
JungMann A
juster A
jw615 C
kattyeyes A
kbjesq A
kcshigekawa A
kengk C
keysdax C
klyeoh A
Kris in Beijing A
KrumTx A
linguafood E
LizGW A
macca A
melpy A
moreace01 A
mwhitmore B
ohmyyum D
ourplacebfn A
Peg D
pikawicca A
pinehurst A
Puffin3 A
Pwmfan D
rcbaughn A
Reston A
Ruthie789 A
sandylc D
scubadoo97 A
seamunky A
sedimental A
Shrinkrap A
Solstice444 D
tamagoji A
tcamp A
The Professor A
tim irvine A
Tonwa ?
TXMandy A
Uncle Bob A
Violatp A
wyogal D
Yvonne51 C
zitronenmadchen C
zulaak A
re: Chemicalkinetics
Way to go, dude. Nice graphics!!
re: Chemicalkinetics
CK...Would you have a picture or a recipe for mayo pizza?
re: PHREDDY
Here're a few places to browse:
(loads slowly)
re: PHREDDY
Sorry. No recipe. A few photos for sure as indicated in my original post. I don't think there is a pure mayo pizza, but mayo can be a dressing/topping for many east Asian pizza -- as shown in Kris's link. Like this:
re: Chemicalkinetics
you should try to use the recommend button for voting
re: jpr54_1
It won't work for what I want to do, but you can try it for your next post. Thanks.
D) It's OK, but I definitely don't need it by any means and I can't stand if there's more than a few tsps. For example, it's fine and good on a BLT schmeared on the bread, but any more than that and I'm not too into it. I also am a fan of tartar sauce in small quantities but can't do large amounts so I guess the whole genre is a "only in small doses" food for me.
For all the mayo lovers, this is the recipe that made me seek out Duke's mayo. This "Comeback Sauce" (because you always come back for more) is delicious on everything I've dipped/spread it on so far. Let it sit a few hours or overnight to get the best flavor. http://syrupandbiscuits.com/comeback-...
re: TXMandy
Oooh! Similar to the bloomin' onion sauce? Ima try that one, thx for the link, TX.
re: linguafood
Yes, very similar! And it's so easy to tweak to your preferences, sweeter, spicier, more garlicky, etc. hope you like it!
C. And I mean that in a "don't even get that nasty substance anywhere near my food" way.
Ironically, many years ago my oldest sister fired my mom from making the deviled eggs for gatherings and appointed me. A duty that remains with me to this day.
re: gaffk
On the "I Hate Mayo" thread I indicated my dislike of mayo. I also told of how I became the family member who makes my mother's potato salad recipe after she became unable to make it herself. As I said on that thread, my potato salad gets high reviews by all who taste it. That is an experience I will never have.
re: John E.
I just can't fathom the idea of preparing a dish with an ingredient I personally find revolting... don't you have to taste your mayo concoction/s before you serve it to others?
re: foodieX2
No, that's the irony . . . deviled eggs require mayo.
And yes, lingua, I do have to take (very small) tastes as I prepare them. My family better appreciate my sacrifices for them . . .especially the time I was asked to prepare 100 for my great-nephew's baptism.
re: linguafood
Bizarre thing was, they were all eaten . . . blech. But the niece's in-laws were very generous with their compliments.
And yes, since I don't own a pot capable of boiling 50 eggs, that's a whole Saturday of my life I'll never get back.
re: linguafood
Made a dozen eggs yesterday , 24 pieces for a barbecue, it was served with the cold stuff ; there were 17 people there...gone in about 15 minutes...WTF?.
Mine had mayo, hot sauce, relish, Dijon,3 minced anchovies, S&P....
re: PHREDDY
They're simply irresistible.
re: linguafood
Thanks. That song (and video) is stuck in my head now.
re: sandylc
The next time I send you some deviled eggs, you will have to hum that song!!!
Address please!
re: PHREDDY
Wow, just what I want to receive in the mail!
re: sandylc
re: foodieX2
I occasionally make a Hungarian variation of deviled eggs. They contain no mayo...butter instead! Rich and delicious.
If I do use mayo, it's Hellman's. I've tried many others, none come close.
A - Tasty.
Kewpie or homemade is preferred. Will serve Hellman's or Duke's in a pinch.
Allegedly, the famous "mayonnaise restaurants" in Japan bring customer service to a whole new level. "For creamy connoisseurs not able to quite finish off a whole tub in one sitting, the restaurant offers a 'bottle keep' service, allowing customers to write their name on the unfinished container and have it kept for a month." http://www.wordpress.tokyotimes.org/?... (In fairness, the article is now 5 years old so I'm not sure if MayoMayo is still in business)
D) It's fine, but I can usually do without it. It's an integral part of many salads, and it's necessary on any sandwich on toast, but otherwise I usually leave it out. It's some extra fat and claories that I don't really need or miss in most sandwiches. I get the moisture I need from tomato or meat.
I happen to love it. I think the reason so many people hate it is that for years it was among the most abused (and overused) ingredients in American kitchens. Also because there is so much bad mayo sold in American stores. Low-fat mayo, like every other low-fat product, is garbage. Eat real mayo in smaller quantities less often. I only buy Hellman's or Best Foods mayo (they're the same thing, sold in different regions under different names). It's probably the best widely available commercial mayo there is. Homemade is the best, but don't use olive oil ... too strongly flavored for this purpose. Even the Chinese are starting to appreciate mayo. A classic dish of the new Hong Kong cuisine is stir-fried shrimps with roasted walnuts, tossed with a little mayo just before serving. The description scares off some people, but it's utterly delicious. The Japanese have loved mayo for decades. Their Kewpie brand, in a squirt bottle, is the only non-Hellmans'/Best Foods mayo I allow in my house. Squiggles of mayo are the traditional garnish for okonomiyaki, sort of a Japanese fritatta.
re: emu48
i've had that chinese dish with the shrimps and mayo. i adore shrimp, and i love mayo, but that one didn't cut it for me. it seems like they also used a sweet mayo (like kewpie? i've never had kewpie, but i've read here on chow that it is on the sweet side).
by the way, the wiki article on mayonnaise is very interesting.
re: HungryMack
yes, admiration is a commercial mayo -- they also have a nice cooking oil (which i discovered when i asked the indian chef about his delicious rice. he used this oil instead of ghee, but it was really tasty -- remarkably so. ;-).
A: I love mayonnaise.
I do not like the commercial ones, such as Hellman's, Kraft, etc. but usually make my own. It was actually hard to find in Paris, and would often come in a toothpaste tube looking thing. Most of the cooks made their own and considered buying it pathetic. I learned to make it while I lived there and haven't turned back. I have bought the Spectrum Organic Mayonnaise and it is good, but I still prefer homemade.
D - I need it to make things moist, but otherwise avoid it.
Also, once in high school a friend and I were watching another friend make a sandwich. When she got mayo on her hand and licked it off both I and my other friend screamed simultaneously. That's when I found out that I was not alone in my disgust for mayo.
re: NotLucky
I will assume from that comment that you are not a guy.
Thanks. There is the final (no more update). The overall reason is the same as before.
70% Love, 3% Don't care, 10% Hate, and 17% Love and Hate
Again, thank you so much for your help. Now, I have a better understanding about how many people love mayo and how many hate it.
re: Chemicalkinetics
At home I use good old Hellmann's mayo most of the time, at work we do both.Commercial mayo is more stable/safer than homemade.
re: petek
It's also more delicious... I think. There have been several memorable places in my life that use really, really good mayo. Obviously, it's generally a commercial brand sold in multiple gallon containers.
Examples are my now defunct, childhood go-to place for cheezborgerz, BLTs, even tuna sammiches, and Eddie's Market in Baltimore. They use some sort of magical mayo no their sandwiches, but it's not available in any reasonable size for even the biggest mayo enthusiast....
or IS IT? Who's in for ordering a share?? :-)
re: linguafood
LOL, a mayo club--I'm in! I do this when I order a 4-pack of Duke's anyway. :)
re: BeefeaterRocks
Are Hellman's and Best Foods the same mayo??
re: petek
Not for me. There is definitely a difference in taste and its quite distinct. They normally sell Best Foods here but Outlet Grocery carries both Hellmann's and Best Foods so I've tried both at the same time. Best Foods is a bit more tangy and Hellmann's has a (to me) rancid oil taste. And no the Hellmann's is not passed their best used by date.
My instant reaction is "A, of course! Who on earth could possibly dislike mayonnaise?" And then I see what I assume are perfectly normal people, and food-lovers at that, expressing not only dislike but disgust. Just … beyond my understanding. Of course there was that insane sister-in-law I had who insisted, and I think truly believed, that mayonnaise had been invented as a second-rate substitute for Miracle Whip …
I love to make my own, but I'm also kinda lazy, so Hellman's/Best Foods is my default. I tried Duke's and liked it when Harris-Teeter moved into the Nashville area, but now I'm in SoCal and it's BF for me. I've given Trader Joe's a try, but there's some sort of weird taste, like slightly rancid oil, that puts me off.
re: Will Owen
<Of course there was that insane sister-in-law I had who insisted, and I think truly believed, that mayonnaise had been invented as a second-rate substitute for Miracle Whip >
That is an interesting idea......
re: Will Owen
I feel *exactly* the same way about TJ's mayo. That is some nasty shit.


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S'pore to review Electronic Transactions Act
Summary: The government and Attorney-General's Chambers are seeking public feedback on proposed changes to the Act that will address new alternatives of electronic security, such as biometrics.
A key objective of the public consultation is to facilitate discussions on the accommodation of new alternatives of electronic security such as biometrics, into the ETA, according to a press statement released by the IDA today.
Enacted in July 1998, the ETA establishes the legislative framework for electronic transactions in Singapore, and provides for the legal recognition and usage of electronic signatures and electronic records.
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We stayed on the first floor, in a lovely (but slightly crazy) room. The room is the width of the building with loads of windows opening out onto the Markt. It had two chandeliers and the most amazing selection of antique furniture, as well as a bath in the main bedroom. There was loads of space and it felt slightly... More
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Advantages brought to India during rule from the British, were brought by the East India Company, which were run my Indian princes that were protected by the British. The East India Company established many things for India including telegraph, railroad, and irrigation systems. It also set up a large army called the sepoys to defend its interests and India's borders. The Sepoys were commanded by the British officers and were supported by the units of the British army. Although the Indians benefited from the British rule many resented British rule. The East India Company made sure that British colonist received most of the advantages from the new technology and industrialization. Indian factory workers and servants received very low wages. Farmers got very little for there harvest. Indians could not hold high level positions. Schools also taught English and Western ideas and paid little attention to the long history and advanced culture of India.
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Friday, 17 September 2010 00:00
Junior midfielder Courtney Breen, a Hicksville resident, was recently named the Colonial Athletic Association (CAA) Women's Soccer Player of the Week.
Breen was recently named the Most Valuable Player of the Hofstra Invitational after leading the Pride to a 3-1 win over Rhode Island and a 4-1 win over Fordham. She assisted on the game-winning goal in the second half of the Rhode Island win, then scored twice in the second half of the Fordham victory for her first career two-goal game.
"Courtney has become a big-time player. She plays with such tremendous composure on the ball that she brings a sense of calm and confidence to the entire team. She consistently makes good decisions, and gives us a big lift on both ends of the field. She's been a huge part of our success so far this season," said Simon Riddiough, head coach.
In addition to her stat line, Breen also had a key role in the Pride's dominance in possession for both games. Hofstra outshot Rhode Island 25-4 overall, including 22-2 in the first 75 minutes before Rhode Island took a couple of late shots. On the second day of the tournament, the Pride outshot Fordham 15-4, including 12-0 in the first 75 minutes before Fordham took four shots, scoring once, after Hofstra brought in six bench players. Breen's work as a defensive midfielder prevented either team from having any success building attacks.
With the two wins, the Pride improved to 2-1 on the young season, while Breen improved her career goal total to eight with the two tallies against Fordham. A two-time All-CAA selection (second team as a freshman, first team as a sophomore), Breen was also a preseason All-CAA pick for the 2010 season.
Before playing at Hofstra, Breen played three seasons at Hicksville High School but missed her senior year due to injury. She has four sisters, including a twin sister, Erin, who also plays for the Pride. Breen is a physical education major at Hofstra.


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The Marion County Knights varsity boys basketball team traveled to Campbellsville to take on the Taylor County Cardinals Monday of last week. Despite being down by 10 points in the game, the Knights managed to make a comeback and defeat the Cardinals by two points with a final score of 45-43. Junior Carlos Litsey hit a shot with two seconds remaining in the game to put it away and scored a game high 16 points.
The Lady Knights had no trouble defeating the Lady Cardinals Monday of last week, scoring 71 points and only allowing the home team 33 points. Junior Bre Elder led all scorers in the game with 14 points helping her team to have a 17-6 record.
The Marion County Knights varsity boys basketball team went on the road to take on the Bardstown Tigers Tuesday of last week. The Tigers out-rebounded and overpowered the Knights as Bardstown defeated Marion County by 25 points in an 85-60 loss, dropping their record to 12-8. Seniors Deshawn Douglas and Josh Brockman led the way for the Knights scoring 13 and 12 points respectively.
Performance at First Baptist Saturday
The Beasley Sisters of Lexington are scheduled to perform at 1:30 p.m. Saturday, Feb. 19, at First Baptist Church in Lebanon. The performance is part of the Black Performing Arts Celebration. The Spiritual Women of First Baptist are also scheduled to perform that evening.
MC Arts Council celebrates Black History Month
For years, the City of Bradfordsville has been raising money and working toward the renovation of the old Bradfordville School as a community center and storm shelter. According to Dale Waller, the project manager for R.A. Williams Construction Company of Lexington, their portion of the renovation is scheduled to be completed March 23.
"Right now, we're still on schedule, although the weather has certainly had an impact on us," Waller said.
A Lebanon woman died following a two-vehicle collision the afternoon of Feb. 7 at the intersection of W. Main Street and Village Way in Lebanon.
Barbara Mattingly, 77, died at University Hospital in Louisville that same day.
Marion County Judge/Executive John G. Mattingly received a copy of the 2011 Kentucky Basic Cable Rate Survey and he was concerned about what he saw. According to the survey, the basic tier of services offered in Lebanon was two to three times more expensive than basic packages offered by Time Warner in other locations.
The survey indicated that the basic tier in Lebanon was 55-60 channels for $65. Comparatively, the basic tier is 12 channels for $13.80 in Clark County, 25 channels for $15.76 in Danville, and 27 channels for $27.95 in Lawrenceburg.
The Lebanon City Council unanimously approved giving the Centre Square Foundation Board authority to adjust its rate structure.
Councilman Kenny Marrett made the request Feb. 10, after the Lebanon Main Street Committee had approached the Centre Square Board about receiving free use of Centre Square for a planned barbecue festival. The foundation board did not feel it could offer anything other than the existing rates without authorization from the city council.
Copyright © 2014
The Lebanon Enterprise is your source for local news, sports, events, and information in Marion County and Lebanon, KY, and the surrounding area.


text:
- Jandia
- Jandia Holidays
- Jandia Hotels
Jandia : Accommodation Only
On the southernmost tip of Fuerteventura's Jandia peninsula, Jandia is a relaxing resort where activity is firmly fixed on the beach. Located between Costa Calma and Morro Jable, the town spreads along the southern end of Sotavento beach, a colossal ribbon of gorgeous white sands. It's a popular spot for windsurfing thanks to summertime coastal breezes, but there's always plentiful space to lie back in privacy and admire the glorious sea and mountainscapes.
When you tire of the beach, touristy stores offer great tax-free shopping along the sands, and at night, a healthy selection of lively bars and restaurants offer after-dark entertainment. For a change of scenery, the traditional harbour of Morro Jable is a short drive away as is Jandia's spectacular nature reserve, with its undulating dunes and lagoons perfect for nature-lovers and hikers.
Barcelo Jandia Playa Hotel
Jandia, Fuerteventura, Canary Islands
With its friendly and laid-back atmosphere, the Barceló Jandia Playa has all the essential ingredients for a fabulous ho... more
Faro Jandia Hotel
Jandia, Fuerteventura, Canary Islands
Sun, sea and sand are in no short supply here. Situated on the main street right in the resort centre, the hotel lies tw... more


text:
Ouch provides a class for exception handling that doesn't require a
lot of boilerplate, nor any up front definition. If Exception::Class
is working for you, great! But if you want something that is faster,
easier to use, requires less typing, and has no prereqs, but still
gives you much of that same functionality, then Ouch is for you.
WWW: http://search.cpan.org/dist/Ouch/
NOTE: FreshPorts displays only information on required and default dependencies. Optional dependencies are not covered.
This port is required by:
To install the port: cd /usr/ports/devel/p5-Ouch/ && make install cleanTo add the package: pkg install devel/p5-Ouch
cd /usr/ports/devel/p5-Ouch/ && make install clean
pkg install devel/p5-Ouch
No options to configure
Number of commits found: 7
Cleanup plist
Remove backslashes from single- and double-quotes in COMMENT and _DESC
strings, that were passed through rather than escaping anything.
Approved by: portmgr (not really, but it touches unstaged ports)
- Upgrade to 0.0408.
Add NO_STAGE all over the place in preparation for the staging support (cat:
devel part 3)
- Upgrade to 0.0403.
- Add TEST_DEPENDS to enable testing
Approved by: portmgr (blanket)
Servers and bandwidth provided byNew York Internet, SuperNews, and RootBSD
9 vulnerabilities affecting 11 ports have been reported in the past 14 days
* - modified, not new
All vulnerabilities


text: "Ok, I've now had a button pushed." You pushed my button yesterday on me about age and I didn't get upset and scream on here like you are now. You are talking about getting new people in here but you stated. "That said, we are a group in need of new people right now. It does not help our organization for those who have been playing to strike down new ideas simply because they come from someone 'new'." You need to stop striking down old ideas and opinions because they come from the older players. Elfsea need the new players but they also need the older ones too and if you keep trying to run us off the ones left are going to really give you a race. I am here and I am will staying. Just like some of the others that are still here. We are here for our group to help and build any way we can. That means working together with thought and reason. "Comments like the ones above imply that your opinion counts only if you are a "long term player", and this should not, and is not, true." Comments like yours implies that mine do not count because I am a long time player. You may not have noticed but I usually stay on the side lines and watch for new people. When I see them I jump up and start talking to them. Make them feel confortable. Get them to the people they need to get with. Get them an adress and phone # or get theirs and pass it on to who needs it. I am and aways will be a champion of the new people. Even when I lived in La I was doing this at Elfsea events. You keep getting on here and stating this is just for discussion and then when others disagree with you try and push them over with verbiage. Your opinion is welcome but respect the others as well. If you would like to discuss this at a later date in person you are welcome. Donnel Shaw Ly Maili Donnel MacGregor Founder of the Barony of Elfsea Holder of the order of the Ant of Elfsea Holder of a comet for Elfsea Past Hospitaler of Elfsea Pre K Bray -----Original Message----- From: Timothy Rayburn [mailto:timothy at elfsea.net] Sent: Wednesday, October 30, 2002 10:53 AM To: elfsea at ansteorra.org Subject: [Elfsea] 'Young Ones' >Remember that all you "young ones" will someday be "old >ones". Ok, I've now had a button pushed. First, I started playing this game a DECADE ago, have been immensely active for the last 5 years. Many have played longer, but I'm hardly 'new' here. Let us please cease the rhetoric about time of play. No one persons opinion counts more or less for their time playing this game. It should be considered or rejected SOLELY on the merits of the arguement. Timothy _______________________________________________ Elfsea mailing list Elfsea at ansteorra.org http://www.ansteorra.org/mailman/listinfo/elfsea


text:
Weather Links
Humidity 83%
Winds 3.5mph
Sponsored by: Arceneaux Ford
Humidity 83%
Winds 3.5mph
Sep 28, 2012 4:38 PM by Melissa Canone
Lafayette police say a bank at the corner of Ambassador Caffery and Verot School Road was robbed this afternoon. Officials say the suspect led police on a chase down Verot. We are working to find out more information on this story. We will bring it to you as it becomes available.
4 hours ago


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Saint Margaret Mary
WA Delegate: None.
Founder: The United States of Tomorrow and yesterday
Embassies: Vatican II, Vatican, Right to Life, Catholic, Virtual Roman Catholic Church, The Vatican, The Papacy, Jesus, Christ, Leninist Russia, Bethlehem, League of Christian Nations, Bracara et Caralis, The Vatican City, Imperial Union of Procrustes, and Coalition of Catholic States.
Tags: Role Player, Minuscule, and Religious.
Saint Margaret Mary contains 4 nations.
Activity • History • Administration
Today's World Census Report
The Most Scientifically Advanced in Saint Margaret Mary
World Census researchers quantified national scientific advancement by quizzing random citizens about quantum chromodynamics, space-time curvature and stem cell rejuvenation therapies. Responses based on Star Trek were discarded.
As a region, Saint Margaret Mary is ranked 8,448th in the world for Most Scientifically Advanced.
|WA Category
|The Crayola Factory of CrimsonScribbles
|Compulsory Consumerist State
|"Cardinal-Archbishop of the VRCC"
|The Kingdom of FrootLoops
|Right-wing Utopia
|"Got Milk?"
|The United States of Tomorrow and yesterday
|Inoffensive Centrist Democracy
|"Member in good standing with the VRCC"
|The Most Serene Republic of Saint Margaret Mary
|Moralistic Democracy
|"In God we still trust"
Regional Happenings
- 18 hours ago: The Crayola Factory of CrimsonScribbles arrived from Thanksgiving.
- 18 hours ago: The Crayola Factory of CrimsonScribbles departed this region for Thanksgiving.
- 5 days ago: The Crayola Factory of CrimsonScribbles arrived from League of Christian Nations.
- 6 days ago: The Crayola Factory of CrimsonScribbles departed this region for Vatican II.
- 26 days ago: The United States of Tomorrow and yesterday removed regional password protection.
- 27 days ago: Embassy established between Saint Margaret Mary and Coalition of Catholic States.
- 31 days ago: The United States of Tomorrow and yesterday password-protected the region.
- 31 days ago: The United States of Tomorrow and yesterday agreed to construct embassies with Coalition of Catholic States.
- 32 days ago: The Holy Catholic Czardom of Wagafraga of the region Coalition of Catholic States proposed constructing embassies.
- 36 days ago: Embassy cancelled between Coalition of Catholic States and Saint Margaret Mary.
Saint Margaret Mary Regional Message Board
Let us pause to remember those who died yesterday in DC.
Into Your hands, O Lord, we humbly entrust them.
In this life, You embraced them with Your tender love;
deliver them now from every evil
and bid them enter eternal rest.
The old order has passed away
because You gave us Your only Son as our Redeemer.
Through the Passion, Death and Resurrection of Jesus Christ,
welcome them into paradise,
where there will be no sorrow,
no weeping nor pain,
but the fullness of peace and joy with Your Son
and the Holy Spirit forever and ever.
A prayer for President Obama, the murderer of the unborn:
Lord Jesus, Almighty and All-knowing God,
recent events have advanced against the dignity of life.
Arrogant in his ways, the leader of this nation,
believes that he can decide on the matter of life and death.
Years ago, King Herod showed no respect for human life,
ordering the murder of all the children under age two,
they being snatched from their mother's arms mercilessly.
Nowadays, the United States President, lacking in morals,
supports the murder of the unborn in different ways.
Look down upon these little souls,
they being torn out of the womb of their mothers,
by medical tools that were invented to save lives.
Lord God, we beseech You on behalf of the unborn
to transform the heart of President Barack Obama,
that he may come to a moral understanding of what he is doing.
May he consequently condemn and stop, here and abroad,
all support and funding towards all forms of abortion,
Mary Immaculate, Mother of the Child Jesus,
turn your eyes towards the unborn innocent,
who cry to the Heavenly Throne for justice.
Beg your Son, the Lord Jesus,
to end the heartless killing of millions.
Father all-powerful,
Your gifts of love are countless
and Your goodness infinite.
On Thanksgiving Day we come before You
with gratitude for Your kindness:
open our hearts to concern for our fellow men and women,
so that we may share Your gifts in loving service.
We ask this through our Lord Jesus Christ, your Son,
Who lives and reigns with You and the Holy Spirit,
one God, for ever and ever.
Post by Logiked suppressed by Tomorrow and yesterday.
You know god doesn't exist right?
God of love, Father of all,
the darkness that covered the earth
has given way to the bright dawn of your Word made flesh.
Make us a people of this light.
Make us faithful to your Word,
that we may bring your life to the waiting world.
Grant this through Christ our Lord.
Almighty God,
As we are on the brink of a brand New Year,
we thank you for all the blessings you have given us this year.
Father, please forgive us for all that we have done,
that we should not have done,
for the things we should have done and did not.
Please wipe our hearts clean
and make us pure again and free in You.
We ask that in the New Year
you will Guide us in our Choices and Decision Making
so that we will choose wisely
with the Help of Your Holy Spirit.
Help us to acknowledge you in everything we do
and then we will succeed in our Plans.
Help us to Delight ourselves in you
and you will give us the Desires of our Heart!
Help us to Love, show compassion
and help others as your Son did.
We thank you for the Gift of Jesus
and for His life given for our Eternal Salvation and Freedom.
We ask all in the Saviour's Name!
Post by Join the christian peacekeepers suppressed by a moderator.
O Jesus, Who by reason of Thy burning love for us
hast willed to be crucified
and to shed Thy Most Precious Blood
for the redemption and salvation of our souls,
look down upon us here gathered together
in remembrance of Thy most sorrowful Passion and Death,
fully trusting in Thy mercy;
cleanse us from sin by Thy grace,
sanctify our toil,
give unto us and unto all those who are dear to us our daily bread,
sweeten our sufferings,
bless our families,
and to the nations so sorely afflicted,
grant Thy peace,
which is the only true peace,
so that by obeying Thy commandments
we may come at last to the glory of heaven.
Almighty and eternal God,
those who take refuge in you will be glad
and forever will shout for joy.
Protect these soldiers as they discharge their duties.
Protect them with the shield of your strength
and keep them safe from all evil and harm.
May the power of your love enable them to return home
in safety, that with all who love them,
they may ever praise you for your loving care.
We ask this through Christ our Lord.
Father all-powerful,
Your gifts of love are countless
and Your goodness infinite.
On Thanksgiving Day we come before You
with gratitude for Your kindness:
open our hearts to concern for our fellow men and women,
so that we may share Your gifts in loving service.
We ask this through our Lord Jesus Christ, your Son,
Who lives and reigns with You and the Holy Spirit,
one God, for ever and ever.


text:
Wadebridge People has all the Fancy Dress shops in Wadebridge listed, many with reviews and star ratings; select one of the local Fancy Dress shops from the list below for costume hire that will wow the crowd at your next Fancy Dress party - be sure to return to Wadebridge People and leave a review.
Why not list your Wadebridge Fancy Dress shop on Wadebridge People?
There are no businesses
Add your holiday property for FREE and tell all your customers to read our other pages so they will know 'where to go' and 'what to do' when they arrive. Gardens, museums, car boot sales and many more
Contact: 01872 571905
Valid until: Wednesday, August 26 2015


text:
The Favorites Folder is reserved for winners in our contests.
The Favorites Folder is reserved for winners in our contests.
|People who have submitted the most to our little group.
Tired of Star Wars groups littered by Twi'Lek pornography and fan characters? Well, this is the place for you!
We want to create art that pays actual homage to America's biggest movie phenomenon. So, join in, geek out, and have fun!
Make sure you read over the submission rules before you submit!
How to Join
Submission Rules
How to Run Your Own Group
Why my Groups Don't Do "Quality Control"
This group is in a Star Alliance with StarTrek-Club! Be sure to join both if you're a Star Wars Trekkie like myself!
Be sure to watch George Takei's Star Peace video!
|More Journal Entries


text:
Ask Riven
Senior Member
Ask Fortune
There's some truth to what he says, girl. I'm never going to arrest or kill every pirate ever. Even Demacia's got crime. But one day, I know, I'm going to look around Bilgewater and I'm gonna realize it's a pretty good place to live by now. Who knows. Maybe all you need to do is live by example, and all the non lunatics in Noxus will defect to... Piltover, maybe? Demacia and Piltover would be the safest bets.
And then, we can call in the navy and cannonball the rest into rubble. If you still wanna live there, build the new place on top of it.
...stop looking at this letter like I'm nuts!
© 2014 Riot Games, Inc. All rights reserved. Riot Games, League of Legends and PvP.net are trademarks, services marks, or registered trademarks of Riot Games, Inc.


text:
Updated: November 11, 2011 3:07AM
The home of a recently slain police officer was burglarized early Thursday morning, police said.
The burglar stole a television around 3:15 a.m. from Hester Scott's home in the 8800 block of South Wallace, police said. The burglar forced entry through a rear window, police said.
No one was in custody early Friday.
Last week, Scott was allegedly stabbed to death in her home by her 15-year-old grandson, police said.
Prosecutors allege Keshawn Perkins erupted on Nov. 4 in a rage and repeatedly smashed Scott's head with a lamp after Scott caught him skipping school asleep in front of the TV. She also was stabbed.
Perkins was charged as an adult with first-degree murder and armed robbery, and was ordered held without bond.


text:
Word: cooter
Added on: 2012-07-11 Listened: 144 timesin: Add categories to cooter
Pronunciation in English [en]
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text:
Coral Ashville Shrunken Leather Biker Jacket
$495.00 Was $991.37 (50% off)
Product Code: 680034
- Need to know
- Item details & Care
- Shipping & Returns
- Achingly cool this sumptuously soft biker jacket will ensure that you colour-pop your way into this season with style. Throw this on over pared back basics and on-trend neturals for IRO's coveted cool-girl chic with a laid-back twist.
- Coral red shrunken leather biker jacket featuring notched lapels with press-stud fastening, an asymmetric zipped fastening to front with press-stud at waist, adjustable buckled tabs to waist, two zipped pockets, a small flap-top pocket with a press-stud fastening and zip detail to cuffs. IRO leather jacket has a distressed worn finish to leather. Model is a standard UK 8 and is wearing a size FR 1. Please note IRO jackets run small to size across shoulders and sleeves, you may wish to size up.
100% leather. Lining 100% rayon.
view full delivery details
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All duties and customs are included at checkout
Returns ( view full returns details )
Seeking Style Advice?
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advice and assistance on all your
style-related queries:
Call: (+44) 345 260 3880
Email: email@example.com
Monday to Friday between 9am and 6pm
Saturdays between 9am and 2.30pm.


text:
Limerick City of Culture
»This autumn, get in on the action as Limerick continues its year as National City of Culture.
Autumn adventures
»Whether it's a gentle stroll or a daring dive, autumn's the time to get out and about for the adventure of a lifetime. Find information on adventure tours, climbing and games.
Historic houses
»The historic houses of Ireland offer guests the chance to sample the rich heritage of the countryside.
Search what's on
»This autumn, find an event to suit you, whether it's a day at the races or a film festival.
Explore special offers
»Great value quality breaks await you in Ireland so find the one just right for you.
»Start your search for the perfect Irish break now. What's stopping you?
Town Houses
Nearby area six tennis courts, a new Tennis Clubhouse and a children's playground. We are just a stroll down the road to the Herlequinn Hotel,and the T.F Royal Hotel and theatre where numerous shows and concerts are held.
Castlebar is the capital town of county Mayo with a population of approx 11.000 because of this central position.
Castlebar is an ideal base to explore the breathtaking landscapes and stunning sites of the beautiful west coast of Ireland.
A warm and friendly Welcome awaits you here.
"Marian and PJ provided us with a lasting happy memory of our trip in Ireland. Their B&B was a home from home of comfort and laughter. Our room was wonderful and so good to come home to each evening. The breakfasts were delicious and adjusted for my wifes gluten allergy! PJ is a wealth of information on local history and advice on locations to visit. We had fun and missed them when we continued on our journey. We can highly recommend Dun Mhuire B&B !"
Denis Leonard
Bozeman ,MT
5 Quinn's RowLannagh RoadCastlebarMayoRepublic of Ireland
Discover Ireland is not a booking site but below are your booking options


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text: Print article Send a Tip Bundy Family Posts Photo Of Dead Cow Euthanized By BLM by Kerry Picket 20 Apr 2014 post a comment The Bundy Ranch Facebook page, run by Cliven Bundy's daughter Bailey, posted a photo late Saturday night with the caption: "Digging up 1 of the HUGE holes where they threw the cows that they had ran to death or shot. I feel that this NEEDS to be put out for the public to see." Nevada Republican Assemblywoman Michele Fiore previously told Breitbart News on Friday about the practices she has heard the Bureau of Land Management has engaged in when confiscating livestock from ranchers. "I have literally gotten e-mails from ranchers across Nevada telling me that the BLM does the same practices when they are herding horses. The foals are getting killed. Horses are getting killed. It's really horrible and cruel. I don't know any other term than cruel," she said. The GOP Assemblywoman called BLM's actions a "felony" and in a recent tweet below, she said: #BLM massacre. This isn't how you herd cattle #BundyRanch pic.twitter.com/rlpKYb3e3d — Michele Fiore (@VoteFiore) April 20, 2014


text:
Taylor Swift
U2 Nominated For Golden Globe Against Justin Timberlake, Taylor Swift
U2 won a Golden Globe ten years ago for "The Hands That Built America" from Martin Scorsese's Gangs Of New York.
MTV VMAs 2013 Winners List: Macklemore, Thirty Seconds To Mars, Justin Timberlake
*NSYNC reunited, Miley twerked, Gaga demanded your applause and, oh yeah, here's who won.
Macklemore Faces Off Against Justin Timberlake For MTV VMA Nomination
With six nominations each, Macklemore and Justin Timberlake are tied for the most MTV VMA nominations at this year's awards show, taking place on August 25 at Brooklyn's Barclays Center.
HFS Locals Only Spotlight: How To Be A Hero
Tonight's HFS Locals Only Spotlight features Baltimore alternative rock band How To Be A Hero, who have just proudly unveiled their take on one of the biggest pop songs of the year. You may remember that we […]
On Social Media, Jay-Z's Jab Trumps Katy Perry's Cleavage
On music's biggest night, social media networks exploded with commentary, making the 55th GRAMMY Awards this year's second-most popular event with close to 15.5 million interactions as reported by Trendrr, a social TV analytics provider […]
Taylor Swift Opens The GRAMMYs Circus-Style
Talk about a spectacle. Taylor Swift took the job of opening the 55th GRAMMY Awards seriously, and went all out with her performance of her GRAMMY-nominated single "We Are Never Ever Getting Back Together." Dressed in all-white top hat, […]
Taylor Swift Wins First GRAMMY Of The Night For 'Hunger Games' Song
It was tough competition, but Taylor Swift, the Civil Wars and T-Bone Burnett came out GRAMMY winners for their collaboration on "Safe & Sound." Named Best Song Written For Visual Media, "Safe & Sound" was […]


text:
Why We Chose JWU's MBA ProgramWhat do these Citizens Bank and Providence Journal VPs, portfolio managers and entrepreneurs have in common? They advanced their careers at Johnson & Wales University.
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text:
The Hobofest lineup
August 28, 2014 Noon: "A Love Supreme" 50-year anniversary Members: Rick Weber, drums; Wayne Davison, sax; Colin DeHond, bass and Jack Woulfe, keys. more »»
Gaffney seeks subtlety in Adirondack landscapes
August 28, 2014 SARANAC LAKE — There's always something beneath the surface of Georgeanne Gaffney's paintings. The images have a timeless, classic look and sometimes appear worn or cracke. more »»
Early Jimmy Reed encounter powered bandleader's career
August 28, 2014 LAKE PLACID — Music has always been part of Michael Powers' life. The singer and guitarist grew up in Bayonne, New Jersey, just across the Hudson River from New York City. more »»
Fran Fest to raise money for statue for fly fishing legend
August 28, 2014 WILMINGTON — A party is planned this weekend to raise money for a statue honoring fly fishing icon Fran Better. more »»
A chance to meet animals, learn about threats they face
August 28, 2014 WILMINGTON — This year's seventh annual Adirondack Habitat Awareness Day lets people meet predators from wolves, eagles and snowy owls to bobcats and fox, and learn about their ecological roles to... more »»
A chance to meet animals, learn about threats they face
August 28, 2014 WILMINGTON — This year's seventh annual Adirondack Habitat Awareness Day lets people meet predators from wolves, eagles and snowy owls to bobcats and fox, and learn about their ecological roles to... more »»
Farm 2 Fork partners with Taste NY
August 28, 2014 SARANAC LAKE — A bounty of locally produced food and drink is on the menu for the fifth annual Farm 2 Fork Festival, scheduled for 9 a.m. to 2 p.m. Saturday, Aug. 30 at Riverside Park. more »»
'Pete 'n' Keely' are delightful, feuding duo
August 28, 2014 I always enjoy how the Depot Theatre sets the tone for a show right from the beginning. more »»
Pendragon debuts 'Death of a Salesman'
August 28, 2014 SARANAC LAKE — The unraveling of the American Dream is at the heart of Arthur Miller's "Death of a Salesman," which begins an 11-show run at Pendragon Theatre Thursday. more »»
History Train will roll through on Sept. 6
August 28, 2014 SARANAC LAKE — On Sept. 6, a special History Train will make a round-trip from Saranac Lake to Lake Placid and back on the Adirondack Scenic Railroad. more »»
'Faces and Landscapes' art show in Westport
August 28, 2014 WESTPORT — Michelle Zelkowitz, resident of Elizabethtown, will present an exhibition of her recent photographic work, "Faces and Landscapes," at the Depot Theatre (Amtrak station lobby) at 6705 Mai... more »»
Summer song
August 28, 2014 ... more »»
Taking it in
August 22, 2014 SARANAC LAKE — It seems like it's taken Mary Byrom her entire life to get to Saranac Lake, and now she doesn't want to leave. more »»
Third Thursday Art Walks return tonight
August 21, 2014 SARANAC LAKE — The 2014 Third Thursday Art Walks return this evening in downtown Saranac Lake. more »»
Painting (Plein Air) by the numbers
August 21, 2014 SARANAC LAKE — The sixth annual Adirondack Plein Air Festival begins today. more »»
Free big band concert at the bandshell tonight
August 21, 2014 LAKE PLACID — The newly constructed Paul White Bandshell in Lake Placid will be the venue for a free park concert featuring big band and swing music at 7 p.m. tonigh. more »»
12-hours of Carousel-A-Thon Saturday
August 21, 2014 SARANA LAKE — The Adirondack Carousel and WSLP, 93.3 are teaming up to present the second annual Carousel-A-Thon. The 12-hour fundraising marathon will take place from 8 a.m. to 8 p.m. more »»
Murali Coryell at Delta Blue
August 21, 2014 LAKE PLACID — Murali Coryell, a headliner at the 2014 Lake Placid Blues and Heritage Festival, will perform from 9 p.m. to midnight Friday and Saturday at Delta Blu. more »»
ClassAct at Will Rogers
August 21, 2014 SARANAC LAKE — On Saturday at 7:30 p.m., Saranac Village at Will Rogers invites you to a performance by ClassAct, the brainchild of local singer and multi-instrumentalist Sue Grimm Hanley. more »»
Adirondack debute of '33' brings light to Chilean mining crisis
August 21, 2014 BLUE MOUNTAIN LAKE — The Adirondack Lakes Center for the Arts is bringing the British theatre company The Wardrobe Ensemble for a one night showing of its performance of "33. more »»
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Naples Cottage Rental Photos and Description
3 Bedroom Waterfront Cottage near Sebago Lake, Quiet & Relaxing, Pet-Friendly
If you don't see the week available that you want, please ask us about our sister property.
The four-season, cottage rental sits quietly along the tranquil Crooked River which feeds into Sebago Lake. Located in the heart of the Sebago Lake Region, the cottage is minutes away from Sebago Lake State Park Beach, the magnificent sights of the Naples Causeway, and the shops, restaurants and bars of downtown Naples. However, you will feel a world away from the hustle and bustle of the city. The location is quiet and relaxing for families, couples and friends reuniting. Sebago Lake is a 20 minute boat ride from the cottage. Several boat landings are nearby. You can swim or fish from the dock and secure a boat. The location is also less than 5 miles from two 18-hole golf courses. No fees for pets or cleaning fee. We will provide the lobster pot!
Amenities: The cottage has many amenities you may not find at all vacation rentals. It has a dock (for boat of 24 ft or less), grill, stove, enclosed porch, and a campfire area with firewood. A canoe with paddles is available to renters at no additional cost. A spiral staircase takes you to one of the bedrooms. Pets are welcomed and there is a walking area on the grounds. Upon your arrival, the cottage has such supplies as toilet paper, paper towels, facial tissues, trash bags, lobster pot, common kitchen spices, dish towels, matches, firewood, first aid kit, fire extinguisher and flashlights. Renters must provide their own linens and towels for bathing. Two beds are full size and one bed is queen size. The cottage has several board games and two televisions. Two tvs have DVD players. Picnic Table, Horseshoe Area, Phone, Full Kitchen, Microwave, Refrigerator, Blender, Oven, Toaster, Toaster Oven, Cooking Utensils Provided, Gas Grill (BBQ), No Smoking, Please.
Activities: You have free and full access to Sebago Lake State Park Beach with a sandy bottom beach and is located 3 miles from the cottage. Swimming, Boating, Fishing, Kayaking, Hiking, Skiing, Shopping, Nightlife, Dining, Eating Lobster and Relaxing! During all four seasons, anglers of all ages fish for such species as landlocked salmon, bass, lake trout, and brook trout. A unique feature of the area is the Songo Locks, one of the last remaining functioning locks to connect two bodies of water in Maine. The cottage's dock can be used for securing a boat and for swimming. The Atlantic Ocean with many beaches and the mountains for hiking are all less than an hour away! Hunters visit to hunt for various game such as deer and turkey. In the winter, visitors come for the snow for snowmobiling, cross-country skiing, and downhill skiing. The cottage is a 30 minute drive to Pleasant Mountain, 45 minute drive to Lost Valley, 45 minute drive to the ocean and an hour drive to Sunday River Mountain.
Area: The location is very quiet yet close to downtown Naples where you can dine, take in nightlife, take a long walk on the Causeway between Long Lake and Brandy Pond. By boat the river provides you access to Sebago Lake, Frye Island, Brandy Pond and Long Lake. The cottage is less than an hour to Portland, North Conway and L.L. Bean in Freeport.
Parking available off-street and to park RVs and trailers.
- Suitability:
- Long-term Renters Welcome
- children welcome
- non smoking only
- pets considered
- suitable for elderly or infirm
- wheelchair inaccessible
About Kyle
Hi, I am Kyle Rhoads and I usually respond to rental inquiries. The cottage is family-owned with my parents, Cathy and Rich Rhoads, as the caretakers. My wife, Carrie, and my sister, Lynley, often help keep the cottage maintained and cleaned. We are family of educators with my parents both retired educators. I am a Principal of a local elementary school and my sister and wife are both counselors in schools. We love this location for the family memories, the peaceful living and our love for watersports. My Dad loves to fish and often helps renters know where to find the best spots to catch 'the big one' that did not get away!
Kyle purchased this cottage in 2000
Why Kyle chose Naples
Our family bought the cottage to have a place for present and future generations of our family to relax and enjoy the summer months on the water in Maine. Because of taxes and the mortgage payments, we rent the cottage so we can keep the cottage owned by our family.
What makes this cottage unique
The enclosed porch is a great spot to sip coffee and read a book without the worry of a mosquito! The natural smell of pine needles helps you relax and remember the true beauty of the Maine landscape. The cottage is well-maintained and kept clean but the interior makes you feel that you went back in time!


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Dr. Deborah N. Platek, MD
Obstetrics & Gynecology, Harvard Vanguard Medical Associates
- 133 Brookline Ave
Boston, MA 02215
- 2 Office Locations
- (617) 421-1000
Dr. Deborah N. Platek has been practicing medicine for 29 years. Dr. Platek graduated from the New York Medical College in 1985. She practices medicine in Boston, MA and 1 other location and specializes in Obstetrics & Gynecology. Dr. Platek is affiliated with Quincy Medical Center, Beth Israel Deaconess Medical Center, Boston Childrens Hospital and Newton-Wellesley Hospital. She speaks English, Chinese, Spanish and Portuguese.
Gender: Female
Years in Practice: 29 Years
Languages Spoken: English, Chinese, Spanish, Portuguese
Medical School: New York Medical College
Graduation Date: 1985
Hospital Affiliations: Quincy Medical Center, Beth Israel Deaconess Medical Center, Boston Childrens Hospital, Newton-Wellesley Hospital
Specialties: Obstetrics & Gynecology
*This physician has multiple office locations. See Appointments for details.


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Question about brushes
Find a Conversation
Question about brushes
|Fri, 02-16-2007 - 5:11pm
Since there are many of you ladies here from Siggy Showcase, I thought I'd ask my Q here, rather than over there.
I just imported brushes I found on the internet to PSPXI and they're all black and white. When I found them, they were in color, but when I try to open them in the program, they're B&W. Am I doing something wrong? Help!!
|Tue, 02-27-2007 - 2:11am
not a dumb question...below is my steps....note you can choose patterns and gradients.
|Fri, 02-16-2007 - 5:32pm
|Fri, 02-16-2007 - 5:25pm
*LOL* Thank you so much Misty! I just looked at my computer screen like it was going to magically fix my brush for me! *LOL* Oh geez...time to go play again! ;o) Thanks again!
|Fri, 02-16-2007 - 5:20pm
You`re not doing anything wrong,when you open directly from the brush folder they are supposed to look B&W..but when you use your paint brush,up top you can change the tip to the brush you are wanting to add,on the side is the color pattlette,that is how you change the color before stamping on the brush!