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Jobs in Hubbard, Oregon
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Marquis Companies is currently hiring a RN to join our team of professionals as a Medicare/HMO Audit Reviewer....IT Security Supervisor
Performance management and coaching • Ability to influence others to achieve results • Information Security including asset management, computer operations and...Field Director - Portland, OR
Field Directors sign a nine-month contract, can plan to commit 12-15 hours per month and communicate bi-weekly via a 1 hour teleconference....Report Analyst - Product Marketing
Employer paid medical and dental coverage, life and long-term disability, 401k and Café 125 plan. Also, chair massages, on-site yoga, coffee barista, annual...VB/ASP Developer
I am thinking it will be a phone screen then maybe a Skype if you have candidates willing to relocate. IT is a 1 year contract located in Vancouver Washington,...Assistant County Attorney Senior, Construction Law
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We are currently seeking an experienced individual to help develop, create, and modify IT automation software and Web Applications. 401k Retirement Plan....Session Committee Administrator
Drafts speech material and staff measure analysis for use by members during floor discussions. Committee Administrators support the legislative process by...IT Senior Windows Server/ VMware Administrator
Health insurance (medical, vision, Rx, and dental). Keep in mind we may use your responses to supplemental questions as a screening tool, without reviewing the...Engineer 3 - Bridges (OPEN UNTIL FILLED)
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Had he not won the DMC championships in 2011, or almost won the Red Bull Thr3style that same year, or ended up competing on the VH1 reality show Master of the Mix, the Colorado streets would still be singing the praises of Chris Karns. If you've ever seen him perform, the dude's a beast on the turnt ... More >>
On Saturday Snowboard Colorado and Loveland Ski Area will co-host a demo-day event featuring next season's gear from at least sixteen different brands, including boards from Colorado companies Never Summer, Unity Snowboards and Oz, as well as boards from YES, Capita, Technine, Salomon, Niche, Echelo ... More >>
As music critics, the most common question we get asked (and ask each other, for that matter) is, "What are you listening to?" The pervasiveness of this query is precisely what inspired Heavy Rotation, our latest feature. For the benefit of those who happen to be curious, we've compiled a list of ... More >>
Over the next couple of weeks, Backbeat will feature some Top Ten lists from around the Village Voice Media chain. Click here for previous year-in-review coverage from Backbeat and VVM. A couple of weeks ago, an expert on the Harry Potter series told an audience of high school kids how lucky they w ... More >>
The best in legitimate, artist-approved downloads.
Linking you to the best in legitimate, artist-approved exclusives.
Comeback kids, rhymin' Limeys and songs about partying defined Hip-Hop Nation in 2006.


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'UN GRAND MAGASIN POUR UN GRAND PALAIS'; a big shop for a big palace read the signs at Chanel – and that was about right. Models pushing shopping trolleys around aisles piled high with Tweed Coca Light (famously Karl Lagerfeld's favourite tipple) and Jambon Cambon (a play on the house's iconic address) were quite possibly the best-dressed shoppers ever witnessed.
Backstage at the Chanel show [Chanel]
As part of our Fashion Week 360 mission, bringing you an all-angles pass to shows around the world, Grazia was there to soak up all the action. The Chanel experience began at the fitting just days before where our fashion director, Susannah Frankel, witnessed Monsieur Lagerfeld adjusting the corsets that could be loosened with zip fastenings and trialling the laced trainers. Meanwhile, the Chanel suit was light and youthful with what looked like snow flurries embroidered on its surface.
Inside the Chanel fitting [Chanel]
On the day of the show, the likes of Cara Delevingne and Kendall Jenner had their tresses wrapped into dreads by hair pro, Sam McKnight. The ponytails were exaggerated with crimped extensions, braided tweed rags, lace and pearls. The hair look was complemented by neon-bright eye shadow perfect for a night on the tiles.
Out on the front row, Rihanna, Keira Knightley and Vanessa Paradis took their VIP seats before the collection hit the catwalk to much applause. 'The Chanel girl is a girl who goes even in her Chanel clothes to the supermarket,' Karl told us of his Autumn Winter 2014 creations. Click play below for the full 360-degree view...


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- Publisher: Microsoft Game Studios
- Release Date: Nov 18, 2004
- Summary: Blinx 2: Masters of Time & Space continues the adventures of Blinx, a heroic cat with the ability to make time slow, fast-forward, rewind, or stop. In this sequel, Blinx and his squad of tough, agile cats use their time-control powers to battle menacing time monsters, outmaneuver the criminal pig gang, and discover why time is disappearing. You can play as Blinx or his rivals--the sneaky pigs--who are equipped with the ability to morph and control space. Blinx 2 also features cooperative and competitive multiplayer modes.… Collapse
- Developer: Artoon
- Genre(s): Platformers
- # of players: 1-4
- Cheats: On GameFAQs
- More Details and Credits »
Score distribution:
Positive: 19 out of 53
Mixed: 31 out of 53
Negative: 3 out of 53
But to add some of the game elements that Artoon did such as oh, almost a whole second game with the Tom Tom Gang, and weaving it into the story, not to mention the 2 player co-op mode, does add make for nice improvements over the original game.
Despite some problems with the iffy lock on system, lack lustre presentation and the average story, Blinx 2 is still an overall fun title.
The game has been simplified to give more casual and younger players an easier play experience, but hardcore gamers may find the gameplay too simple for their tastes.
I really did not like Blinx 2 in the least. What could have been a redemptive game that just needed to retool a predecessor that really wasn't that far off from being a very good game turned into a disaster.
I think the graphics in this game were best summed up by one of my friends, who said that these graphics couldn't be more annoying if they tried.
Avoid this one; it's a hairball that's not worth coughing up the cash to play.
Score distribution:
Positive: 0 out of 3
Mixed: 2 out of 3
Negative: 1 out of 3
Jul 11, 2013Blinx 2 is more of the same. Not much is changed, but there are new features which spices up the old gameplay from the first. Things are different this time, instead of Blinx you play as a created character of your touch. Much of the same mechanics is carried over from the first, but you now access this levels via hub world. Now the graphics aren't strong or even pretty with this title. Textures are really low-res and some of the smoke effects are just plain ugly. That said, the core gameplay still provides challenges with the manipulation of time and space. I will also mention that you can play as the pigs as well with more conventional weapons instead of time sweepers. The story isn't much of a focus with its extremely campy dialogue with lack of humor. Points to the multiplayer though, as it can be fun to play with a pal as you kit out your own team and customize to your liking. The multiplayer is where I had most fun as it is where the game had most flexibility. In the end, the only reason to purchase Blinx 2 is to reinvigorate some of the fun from the first game, and that's not too bad of an idea.… Expand
MarcusN.Nov 18, 2004The first Blinx got a wicked score it is the worl first 5D platformer on any console.
BlueFalconDec 6, 2004It feels more like a chore than a game. Go do this, collect that, move over there...


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Celebrate Christmas - Zizzi Style
This year we've created 3 special Christmas party menus, all with a great selection of tasty dishes to tickle everyone's fancy. Available in restaurants from 11th November, book now to celebrate the season!
Free £10 New Year Token
Our Party Planner is the perfect tool to help you to plan your Christmas Party. Invite guests, manage RSVP's, pre-order your food and wine- all in one place, making sure your party goes off with a bang!
So dig out your best (or worst) Christmas jumper, grab the mistletoe, head down to Zizzi and let the festivities begin!
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Home » Opinion » Editorials
Dingbats, bipartisan: In a big house, there are a few
With that large a number, however, it can also lead to the occasional dingbat being elected and let loose to fly around the ornate Representatives Hall. Unless someone secures a broom, and finds a way to open a window to shoo them out, such dingbats' flights of fancy can be very distracting.
Such a flight occurred this month. The individual in question took to the social media world to announce that the Boston Marathon bombing was an inside job, performed by government "black ops" agents.
Someone with such an opinion is unlikely to do the sensible thing and step aside, although that would be appropriate. Otherwise, the voters in the representative's particular community will just have to remember, next election, to do the right thing. We have already marked it in our calendar to remind them.
In the meantime, though, could the major political parties please stipulate that such oddities can and do occur on both sides of the aisle? The immediate high-dudgeon demands for everyone in the particular party, up to and including U.S. senators and Presidents, to denounce the offending dingbat and call for its removal and public drubbing are wearing a bit thin.
If the offender is a party or legislative bigwig, of course, the reaction may need to be different.
But dingbats can, and do, crop up occasionally in the rank-and-file on either side of the aisle. It seems to us to be in both parties' interest to minimize the attention paid. Otherwise, the public's perception of both is going to erode.
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Lawrence Foods has been proudly serving the baking industry for over 120 years, and our team of dedicated professionals is ready for another inventive century. As a broadline manufacturer of premium bakery ingredients, Lawrence Foods produces an extensive product catalog that includes cream fillings, dry mixes, fondant, fruit fillings, glazes, icings, nutrition bar components and savory spreads. Our commitment to quality is matched by our desire to connect with our customers and strengthen their businesses. We manufacture premium bakery ingredients. We craft solutions. We strive for success. That is Lawrence Foods.
Thanks to all of you - our business partners - for helping Lawrence Foods raise money for cancer research.
Our pink icing campaign was well received in the marketplace. We are looking forward to seeing our products in your stores! Click here to see the details.
Each month the Buzz™ brings to light a topical marketing or merchandising idea. You'll acquire ideas to adjust your menu and ordering as special occasions arise.
Learn More
Our exclusive program of menu and recipe ideas are designed to benefit Operators and Distributors. They capitalize on top-of-mind needs and reflect current food trends.
Fall is fast approaching, and apples are the perfect way to kick off the upcoming season. We have tons of Apple Fillings that can be used across all menu parts.
Call our customer service department at847-437-2400 to learn more about our products and for ordering information.
2200 Lunt AvenueElk Grove Village, IL 60007Telephone: 847-437-2400Fax: 847-437-2567Email: email@example.com
Copyright © 1946-2012 Lawrence Foods, Inc. All rights reserved. Legal Statement


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Marion Cotillard Pictures in Dior at 2013 SAG Awards
Marion Cotillard Gets Tied Up in Dior at the SAG Awards
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Marion Cotillard Gets Tied Up in Dior at the SAG Awards
Marion Cotillard made a splash on the red carpet at the SAG Awards in LA today wearing a two-coloured Dior gown. She's up for the outstanding performance statue for Rust and Bone, a role that has garnered her plenty of attention this awards season. Marion was also nominated at the Golden Globes and the Critics' Choice Awards earlier this month, though she didn't pick up any prizes at those shows. We'll have to see if she takes home the win tonight — stayed tuned for more coverage from the SAG Awards and weigh in on your favourite looks by voting on Fab and Bella's polls.
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Unity Hospital
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"Happy, Active and ALIVE!"
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"Happy, active and alive is how Bernice Petersen of Champlin describes her life following Roux en Y gastric bypass surgery. At 417 pounds, Bernice knew that doing nothing was no longer an option. Having retired in 2009, she gained 30 pounds the following year. "I always wanted to travel when I retired, and I knew this was not going to happen with being so overweight. I also knew it was really important for me to lose weight and regain my health, because if I didn't, I would not be able to take care of my mom as her health continued to decline. I hate needles, and the fear of coming down with diabetes, especially with my strong family history, was very much a possibility."
At her highest weight, Bernice required the use of a cane and could only walk short distance before pain required her to sit. "My sister had to do all of the shopping for both my mom and me. We ate out a lot because it hurt my back to stand, cook and clean dishes."
Weight loss surgery
Bernice was referred to the Unity Hospital Bariatric Center and found hope. In 2011, she underwent surgery with Dr. Laura July. She loved Dr. July, as well as the rest of the staff. Working closely with bariatric nurse clinician Diane Gladhill, as well Amy Amberg, exercise specialist, Bernice was able to work through her preoperative surgical process. "With this program, I literally got my life back. The entire team was so supportive, not just prior to surgery, but after surgery as well. Their encouragement has helped me succeed with my journey."
When asked if there was anything that stood out to her immediately following surgery, Bernice joked that she feared not being able to postoperatively walk the distance the nurse required. "But I made it," she laughed. One might argue that she has more than made it.
Weight loss success
Today, Bernice is 273 pounds lighter, one-third of her former self. Her BMI is now 23.25. When asked how this dramatic weight loss affected her life, Bernice had quite a list. "I was able to take care of my mom in our home until she passed. This meant a great deal to both of us. I am able to grocery shop and run errands for myself without relying on my sister. Today I get in my car and do all of my own shopping, often stopping at four or five places before returning home. I went to the State Fair this year and was there all day. I only needed a couple of five minute breaks to sit down the entire time. I would not have lasted five minutes prior to surgery. I was so appreciative to be able to go to the fair. It had been years since I was able to do so." Bernice is also looking forward to an upcoming vacation. "I don't worry that I won't be able to fit in the seat." She's also tried out a few other seats, including ones at the Vikings, Lynx, Wolves and Twins games. No surprise, she fits comfortably in each one.
What else is Bernice no longer worried about? She no longer worries about having to wait for a table instead of a booth, or asking for a chair without arms in a restaurant. She no longer worries about having to use a cane. And she now can do one of the things she most enjoys, fishing, because she is not afraid of not being able to get into the boat.
What's next for Bernice - staying active and spending more time volunteering. Beyond that, the sky's the limit!


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November 26, 2014
A winter storm that took its time getting over the Sierra spilled into the valleys of western Nevada, creating slick roads and numerous traffic accidents during the morning commute.
White-out conditions were reported in some areas as the storm
accompanied by gusty winds barreled into the Reno-Carson City
corridor with a mixed bag of rain, snow and sleet, depending on the
The Nevada Highway Patrol reported numerous spinouts, fender
benders and rollovers as vehicles skidded on the slushy and
snow-packed roadways.
No serious accidents were reported.
Heavy snow in the mountains around Lake Tahoe began Tuesday
night and continued throughout the day.
Chains or snow tires were required on all Sierra roadways,
including Interstate 80 over Donner Summit and U.S. 50 over Echo
Up to 2 feet of snow was reported at some of the higher
Forecasters say the latest the storm will be followed by a blast
of cold air from the north, sending daytime highs Thursday and
Friday into the upper 30s and low 40s.
Another storm on the horizon could bring more snow over the
Click Here to access the online Public Inspection File
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Tag Archives: Facebook
Time for a Facebook Break?
Every generation has its breaks. For my grandfather it was a lunch break. For my parents it was a coffee break or a smoke break. So what breaks do we take today? Increasingly we check our favorite social media channels … Continue reading →
Celebrate Mark Zuckerberg's 28th Birthday with these 5 Facebook Faves
Who would have thought twenty-eight years ago a boy by the name of Mark Zuckerberg would change the world forever. You may be thinking, "Wow, Erin. Pump the breaks; I wouldn't go that far." But, if you think about it, … Continue reading →
If March Madness was a Social Media Tournament…
I'm sure the following question has crossed your mind a thousand times this basketball season: if March Madness was a social media competition, who would win? OK, maybe that isn't the first question that comes to mind (maybe the second), … Continue reading →
What's so "Super" about the Super Bowl?
For football fans, it's a holy day. For others, it's just an excuse to pig out and down some brewskies. But, no matter the age, gender or motive, the Super Bowl represents a profound experience that makes it an "unofficial" … Continue reading →


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ISO/IEC 15408-2:2008 defines the content and presentation of the security functional requirements to be assessed in a security evaluation using ISO/IEC 15408. It contains a comprehensive catalogue of predefined security functional components that will meet most common security needs of the marketplace. These are organized using a hierarchical structure of classes, families and components, and supported by comprehensive user notes.
ISO/IEC 15408-2:2008 also provides guidance on the specification of customized security requirements where no suitable predefined security functional components exist.
Edition: 3 (Monolingual) ICS: 35.040 Status: Published Stage: 90.60 (2014-09-17) TC/SC: ISO/IEC JTC 1/SC 27 Number of Pages: 218
Revises: ISO/IEC 15408-2:2005


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The far right is pushing an ideologically-driven scheme to repeal North Carolina's very modest 2007 renewable energy law just as it's really starting to make a difference in jump-starting a homegrown sustainable energy sector. This morning's Wilmington Star-News explains why backtracking would be big mistake:
"Why would a state intentionally limit its potential for economic growth? That was the probable result of a bill to eliminate a renewable-energy requirement that is nurturing the growing alternative-energy industry in North Carolina. Fortunately, some lawmakers in Raleigh apparently realize the damage the bill could do and have put the brakes on it, for now….
At a time when China and other nations are investing more in alternative energy sources and when demand for renewables is increasing, our state should not reject this currently small but thriving industry. If our leaders continually dwell in the present with no vision for the future, the result will be economic stagnation. Read More


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It boasts serious three tonne towing and gutsy off-road performance says Chris Fincham from our sister site caravancampingsales.com.au
Need to tow a big boat but don't have a truck licence? Here's a solution...
All-new Nissan Navara ute arrives early-2015 with 3.5 tonne towing capacity for max trailerboat rigs
Our long-term Santa Fe proves its all-round worth in almost 10,000km
Mid-life update makes this popular family off-roader and tow tug even more appealing
Brimming with new technology, the latest Commodore wagon impresses as a medium-duty tow tug
A long-haul test from our sister website caravancampingsales.com.au
We tag along with sister site caravancampingsales.com.au to see if the new Nissan V8 Patrol tows the line
It's Australia's toughest, priciest ute, but there are more civilised, heavy-duty tow tugs on the market
Holden's latest seven-seat, diesel-powered off-roader provides cut-price entry to the three-tonne SUV towing club
A genuine all-rounder, the latest Grand Cherokee packs a lot in for the price including impressive towing capabilities
It's long overdue for replacement but for medium-duty towing duties, this family-sized luxury SUV remains a decent option
This British luxury off-roader remains one of the best tow tugs on the planet
With a class-leading 3500kg towing capacity and willing V6 turbo diesel the top-spec Pathfinder is a good option for hauling big rigs
You can't write off the Falcon Wagon as a reliable tow vehicle
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Food fads that are over-used
- s
- Sweet_Cheeks Jun 24, 2013 07:13 AM
I have two food fads them that I consider over-used right now. You know, the food item that ends up on a standard dish and somehow magically makes it a new "creative" dish. The first is the poached/sunny side up egg on top of an entree. Anyone else notice how frequently its showing up on menus these days. Eggs are delicious, but they just don't transform a dish for me.
The second, (I should probably take cover when I say it), is bacon. I love bacon as much as the next person. Yep, totally agree that the fat and flavor can't be beat. But it's everywhere, which makes it so much less special. Just this morning I opened up a food blog and there was a piece of bacon wrapped corn, which was right next to a picture of bacon cornbread, which was just up the page from the bacon mac & cheese.
Anyone else have a food fad they are tired of seeing?
re: INDIANRIVERFL
McDonald's sushi, anyone?
re: INDIANRIVERFL
I don't like to see these things on the same menu:
lettuce wraps
EVERY bar in the greater Seattle area seems to have these 4 things on them. I love all of these items individually, but seeing them on one menu weirds me out and invariably results in overly sweet, mediocre versions.
To add to my chagrin, I saw an episode of Restaurant Impossible where they 'revamped' the menu and added tacos to the bar menu of an ITALIAN restaurant. Geez.
re: soypower
"I don't like to see these things on the same menu:
lettuce wraps
I agree 100%. It's not like any one of those things is bad (some are quite good!), but to be able to get them all in one restaurant (which I see a lot here on the East coast as well) is just wrong.
re: ttoommyy
Highly amused. And I agree.
(By the way, why would anyone want to eat fugu puffer fish and risk their life. Its tough enough surviving the office without risking my life over eating a lump of raw fish. I know some restaurants where hygiene means patrons risk their life daily without the need of imported fish of the Russian roulette variety)
re: Boffy
i agree to a point on fugu - but, statistically, you're not in any danger at all. especially in japan, with the strict procedures and regulations around fugu, getting out of bed in the morning is riskier - from 1993-2006, only one incident of fugu poisoning happened in a restaurant. all others were a result of (untrained) fishermen eating their own catch.
that said, i've eaten fugu and it tastes like not much. kind of not worth the money or the calories, except for the "i done gone did that" factor.
re: ttoommyy
Some years ago, the buzz word was "Wraps." When every fast-food restaurant in the US had a half-dozen "Wraps," everyone knew that they were "done."
Now, "Sliders" are the new "Wraps." Even with alleged Kobe, those Sliders are dreck!
re: soypower
And sliders are supposed to bin thin - like White Castle. That's the whole point - not just smaller. The sliders on these menus usually are thick and basically mini burgers.
re: Firegoat
I'd try it, only because it's "food." Otherwise, I eat either a croissant or a donut about once a year, and that's probably in economy class
Probably not a popular opinion, but I'm really tired of piling food vertically, especially if there's a pool of some kind of sauce or reduction on the bottom. Makes me long for those old melamine sectioned plates to force chefs to separate foods.
(Or not. Remembering the sound of a fork scraping melamine::: shudder:::)
re: juliasqueezer
I guess I thought that fad was over. I haven't seen it in ages anyway.
re: juliasqueezer
re: TroyTempest
How about just placing the food on the plate separately but attractively? I believe @juliasqueezer was referring to the ridiculous tower of foods some restaurants serve.
re: ttoommyy
Quick. tip it over!
re: Firegoat
Don't do it, man. It looks like one angry little Food Muppet.
re: ttoommyy
re: TroyTempest
we were smiling along with you!
re: TroyTempest
Ah, didn't get the joke. Sorry.
re: TroyTempest
Sorry for the duplicate redundancy.
re: juliasqueezer
The department of redundancy department forgives you ;)
re: TroyTempest
...and the Natural Guard, too.
Cupcakes! I know they're cute and a good way to sample cake without feeling too guilty, but they're EVERYWHERE!!
re: Sra. Swanky
re: al b. darned
So many times I hear this sentiment about cupcakes but for years before the "cupcake craze" we always made cupcakes in my family, and not just for birthdays. In fact, we always had a whole cake at birthdays. My mother made cupcakes just to make them. I just don't get this "for children only" thing.
Also, when seving a large group (not just a kids party), they are perfect. Equal, small portions. No messy cutting of cake, They can be decorated to fit in at a casual family reunion or an elegant wedding.
re: ttoommyy
I agree. I have commented before on the hate for cupcakes. They are just small cakes. If a person dislikes large cakes, then I understand disliking cupcakes, but cake is cake regardless of shape, size, etc.
Of course, the quality of the cupcakes makes a difference, but that's true with all food, isn't it? I am sure some cupcake stores use mixes and shortening frosting, but, again, so do some bakeries that make regular-sized cakes. So again, moot point.
re: sandylc
"Of course, the quality of the cupcakes makes a difference, but that's true with all food, isn't it?"
Absolutely agree.
What is so childish and "over" about these?
re: sandylc
"They are just small cakes."
Yeah but regular cakes have more variety with fillings, etc. Regular cupcakes are just cake and frosting, nothing interesting about them unless the flavor just blows your mind. The first time a client wanted them, they had to have their logo JUST RIGHT, hired special servers (think cigarette girls with trays) to serve them and only went thru about 1/4 of them. It was a nice food bank donation that night.
Now MINI cupcakes are a better bet, but again, only if the flavors are great. Otherwise, I'd rather spend my money -- and calories -- on something else.
re: alwayshungrygal
re: PotatoHouse
Rum cupcakes sound like something I could eat! Recipe, please?
re: Isolda
It took some looking but I found the recipe. These were the best cupcakes I have ever made!!
Rum Cake Cupcakes with Caramelized Pineapple and Coconut Sabayon
Caramelized pineapple:
2 large cans crushed pineapple, thoroughly drained
1/4 cup sugar
1/8 teaspoon salt
1/2 vanilla bean, split lengthwise
Combine pineapple, sugar, and salt in large nonstick skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar melts and syrup forms. Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely.
Coconut Rum Sabayon
6 large egg yolks (room temperature)
3/4 cup of white granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup light or dark rum
8 oz coconut milk (not coconut cream)
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup heavy whipping cream
In a medium bowl whisk together the egg yolks, sugar, salt, and cinnamon.
In a medium heavy bottomed sauce pot, bring rum and coconut milk to a gentle simmer.
Remove from the stove and slowly begin to whisk the hot liquid into the egg yolks and sugar in a thin stream.
Once combined (tempered), return to the stove over low/medium heat and stir (scraping the bottom) with a wooden spoon continuously for 15-20 minutes or until the custard reaches 180 degrees. The mixture will slowly begin to thicken until it resembles runny pudding or thin pancake batter. Be patient
Remove from heat and pour through a fine mesh strainer into a clean bowl. (to remove any pieces of egg that may have cooked)
Stir in vanilla and coconut extract- cover with plastic wrap- leaving one edge open to allow steam to escape and chill completely.
Whip cream with a hand mixer until stiff peaks form.
Gently fold in thirds into the sabayon.
Drunken Rum Cake:
3 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1/2 cup butter
4 eggs
1 3.4-ounce package (dry) instant vanilla pudding
1 1/2 cups milk
1 1/2 teaspoons vanilla
1/2 cup dark rum
Combine all the ingredients in a large bowl. Mix at medium speed for two minutes. Do not overbeat! Pour into one large greased and floured bundt pan or two smaller bundt pans. Place in a 350-degree oven. A large bundt cake will take approximately 50-60 minutes. Seven-inch bundt cakes will take 35-45 minutes.
Halfway through baking, I put a square of foil over the cake to keep it from over-browning.
Place the cake, still in the pan, on a wire rack until completely cooled. Invert onto a cake plate. Prick the cake all over with some kind of long doohickey that will reach all the way through the cake. but be sure to do at least some pricks with something that will go all the way through the cake to get ready for glazing.
Rum Glaze:
1/2 cup butter
1/4 cup water
3/4 cup sugar
1/2 cup dark rum
Melt butter in saucepan. Add water and sugar. Boil for 5 minutes then add the rum. Now drizzle the glaze over the cake, letting it soak in through all those holes. This cake gets better the longer it sits. In fact, you can let it sit in your refrigerator for weeks and it is just better. Not that I would let a cake sit around for weeks.
NOTE: I'm guesstimating that the rum cake recipe should make around 24 cupcakes. Glaze them then using a medium sized round tip on a pastry bag, squeeze a good teaspoon of the caramelized pineapple into the middle of the cupcakes. Frost with the Sabayon.
A couple of added notes: For the Sabayon, it says 1/2 cup light or dark rum. I decided to use 1/4 cup Myer's Dark Rum and 1/4 cup Cruzan Coconut Rum. It was just the right touch! Also, the batter (WHICH IS YUMMY AS ALL GET OUT!!!!) ended up making 38 cupcakes, although the amount of batter in each cup varied a little. I'm not very consistent in measuring batter, I need some premeasured batter scoops.
Another note (I'm learning as I go): Before frosting, chill the Sabayon in the freezer for about 10 minutes. If you are using a frosting bag, put small batches in the bag because your body heat could break the Sabayon. once they are frosted, put the cupcakes in the fridge to chill and set the Sabayon.
re: alwayshungrygal
Another plus for cupcakes-= you can blow out a birthday candle without getting spit all over everyone's cake- children and adults.
re: Leslie
And they can't put on enough candles for everyone to know how old you are!
re: alwayshungrygal
We are having mini cupcakes At our wedding because I hate cake. These are delicious.
re: Sra. Swanky
Are those still around, other than on the Food Channel, which can never get too much of a bad thing?
I thought that everyone had turned their backs on cupcakes, but maybe I am mistaken.
I totally agree with the egg bit. Seen a lot of that in Europe; sunny side egg on top of pizza in Sicily and sunny side up egg on shnitzel (is that how you spell it?) in Germany....but enough already. I am also so fed up with seeing quinoa everywhere...quinoa burgers, vegetables stuffed with quinoa, qionoa salads etc. just not my thing.
re: Plumpyprune
If someone puts a soft fried egg on freakin' anything in Top Chef it seems to make the hosts have a mini orgasm in their pants. I, for one, do not want runny yolk smearing down all over my tasty food.
re: Firegoat
On certain foods, it's wonderful. There's a restaurant we go to in NYC that does a guanciale, truffle and egg pizza. Once you smear the egg yolk all over the pizza and it becomes creamy and mixed with the guanciale, it is truly delicious.
re: ttoommyy
re: Firegoat
It's worth trying at least, no? I think most things are.
Oh well. No one's forcing you,
re: ttoommyy
Would I eat a variation of bacon and eggs in a boat, with a fox, in a box, anywhere? Yes I would.
Shame on me, but I'm sick of the kale chips trend, though...
re: ttoommyy
Are you talking about Tarry Lodge? Or maybe another Batali restaurant? I've had that pizza at Tarry Lodge in Port Chester and it's delicious!
re: Plumpyprune
re: girloftheworld
<<a perfectly poached egg on cronut made from quinoa flour
with bacon......>> In a Wrap, to create the ultimate Slider.
Could not get better, unless you add a Gourmet Cupcake to the plate.
re: Bill Hunt
garnished with micro greens
re: TroyTempest
and served in a kilner jar on a wooden board with a spelt crumb.
re: Paprikaboy
Of course, that goes without saying.
re: TroyTempest
Ah, "micro greens." It's like the chef could not wait for them to grow up...
Not I, personally. But here are 923 replies for starters:
re: sparky403
LOL. Reddi-Wip wants to help you out:
re: DuchessNukem
I knew it! I couldn't deal with the fact that someone would actually do this?
I can see the marketing meeting now... "
Wait - I've got - We'll sever Chipotle ICE Cream" We can cross market with Chipotle Grill, Chili's and Maybe even TGI Friday !?! But I wonder- do we have to ad Flair? Perhaps metal flake to the ice cream? Maybe served with a slim jim?
Oy.... the folks that think this up are making bank - such an inane Idea... not to mention the folks that actually buy into it..
I'd like to say thanks for posting... but can't....lest I'm off to perfect the perfect Balsamic Goat Cheese Ice Cream with Foam... it's going to be Huge - Mark my words:-)
re: dave_c
Can I also say beet salad? And to be fair I will eat dave_c's Bacon
re: dave_c
I'm confused..... How does one get sick of butter?
re: Dirtywextraolives
And when did it become a "fad"?
re: dave_c
Never in a million years thought I'd say this, but I, too, am sick of macarons.
re: Isolda
I have never encountered a macaron until this season of both Masterchef and American Baking Competition. I kept thinking they meant macaroons until I saw them actually being made. That said the fad will no doubt be on its way here in a year or so, then I can hate it too.
re: Firegoat
They have been in NOLA for a few decades already.
re: PotatoHouse
Well that explains it. I haven't been back to NOLA since undergrad. I also don't have much or any of a sweet tooth so I don't hang around the bakeries. Those things might already be here.... watching me.....
re: c oliver
I respect your love for and defense of chipotle. Not everyone shares your love, however, and I just answered the question as given.
Food Trends That Are So Over: Cupcakes, Tuna Tartare, Molten Chocolate Cake
Thursday, July 29, 2010, by Paula Forbes
]Shine has a list of seven food trends that they have deemed to be over: cupcakes, tuna tartare, bubble tea, truffle salt, communal tables, chipotle chilis, and chocolate lava cake.
• Chipotle: Love the smoky flavor in stews, soups, salsa. Hate it in hummus, ranch dressing.
Enough with chipotle in everything.
re: c oliver
No I have the can too - and it's mighty tasty stuff... But from a restaurant menu perspective it seems to be chipotle everything... all the time,
I don't do trends..... I stil love my roasted garlic in just about everything.... and I could go on... it just seems from a restaurant perspective... that's it's been over done... like a parody?
re: sparky403
I don't go to chains and the only place I see it is where I should, i.e., Mexican places.
re: c oliver
Same here. It was a stable in our house as a kid some 50 yrs ago. My dad spent the early part of his life in Mexico
Just because its become trendy does it make it bad or just trendy. Certainly I agree that it's overused
re: Bunson
But goat cheese has been and will always be around. I love it.
re: ttoommyy
some links if you care
my favorite quote "goat cheese tastes like Wilford Brimley's navel"
Google "I Hate Goat Cheese"
It's time was over years and years ago
Fancier food in casual places. Bolder flavors such as lemon grass and coconut, artisanal goat cheese and blue cheese, different kinds of pestos — in other words, ingredients that were upscale a few years ago — are trickling down to the quick-serve and casual menus, says Maria Caranfa, an analyst with Mintel Menu Insights, which surveyed 550 restaurants including 350 chains and 50 of the country's top chefs for upcoming trends.
re: laliz
"It's time was over years and years ago"
I really don't understand that. It's not a "fad." Goat cheese in one form or another has been around for a long time and will always be a staple ingredient in some cooking, cultures and cuisines. It's like saying cheddar cheese or parmigiano reggiano is "over."
Getting a lot of hits when you Google "I hate goat cheese" means nothing to me. Google "invaders from Mars." A lot of hits there too.
re: ttoommyy
I respect your embracing of your beloved food ~~ it is just over in my humble opinion, has been done to death and has turned up where it never should have one hundred too many times for me. The question was asked and I answered it. Go on and enjoy your goat cheese. I mean you no disrespect, but I do chortle at your defense. Yes, many people around the world eat insects and drink Yak milk, but they haven't "caught on" here as of yet.
I agree with the author who said the following
"Since that awful introduction to goat cheese - or chèvre, as they say in France - the offensive ingredient has turned up in the most unexpected places, ruining some of my favorite foods: pizza, ice cream and even potato salad.
Last Saturday, I was invited to a football game lunch in Charlottesville. I took a big dollop of innocent-looking spud salad only to be assaulted by the repulsive taste of you know what. Why would you do something like that to a beloved American dish?
Desperate, I tried to cleanse my palate with a paper napkin.
They say tomato juice can remove the stubborn essence of skunk, but there is nothing that erases the aftertaste of goat."
There is nothing that erases the aftertaste of goat.
re: laliz
I will agree as an ingredient in many dishes it is overused. And of course I respect those that just don't like it at all. My arguement is with the opinion that goat cheese itself is "over." How can a food that has been around for thousands of years (and well may be one of the first dairy products made) be "over?" Yes, the time for its overuse has come and gone, but for the many people who love it, it certainly has its place in many dishes.
re: ttoommyy
I rescind my "over"
Might not mind so much if I hadn't had eggs for breakfast. Remember 'eggs and spam, eggs sausage and spam...and lobster a crevette served in a Provencal manner with aubergines topped with a fried egg and spam.'
"Food fads that are over-used" --isn't that kind of the definition of a "fad"? (The reverse not necessarily true.)
Agree on bacon, and would add the other "fad" pig product, pulled pork. A local watering hole sells a bacon/maple syrup manhattan --absolutely undrinkable.
Belgian and "Belgian-style" beer (which I love, but it has driven out other equally worthy types).
Pesto (which I also love), though it's gone from being a "fad" to a sort of over-used standard.
re: MagicMarkR
As for the pulled pork issue, I wouldn't have a problem with it being a fad if it was actually good. Shucks, I'm a fan, but I guess it's better if I was a fan in North Carolina, and not NYC...
re: MagicMarkR
I don't really understand the whole pulled pork thing. I grew up in Atlanta but never heard of it til a few years ago.
re: MagicMarkR
Pulled pork is one of my favorite foods. However, I rarely find decent pulled pork in any sort of restaurant - even when they can be dissuaded from drowning it in sticky, sweet sauce. So we make up a big batch once or twice a year and freeze the bulk of it for later use.
I like both bacon and eggs. The bacon can't be ubiquitous but I don't fault it on the menu.
I have just started eating fried eggs and I personally prefer it on other food rather than plain.
re: charlesbois
lol, yeah, honestly pollen anything, and it's everywhere I've been out to buy dinner lately. I will sit in my air-conditioned bunker and avoid pollen in all its forms.
re: charlesbois
"Two words: fennel pollen"
Now that's something I can definitely agree on. Fennel pollen? Really? Why? It's just pretentious.
Now, things like goat cheese, bacon, chipotle peppers, etc. may be overused (and misused) but they should not be banned. These are things that are staples in people's kitchens and cuisines and have been for years.
Others have mentioned and I concur with cupcakes, quinoa (the oat bran of the '10s) and kale. And yeah, what is up with trying to make chips out of kale? Give me a break.....if you want to eat chips, get over trying to make them healthy.....I like them all fine, separately, but not constantly in everything I eat & everywhere I go.
Truffle oil is another big turn off. And now gluten free is everywhere, but that doesn't bother me, as I know it's necessary for some people's health.
I could never be tired of bacon, though.....just sayin.
re: Dirtywextraolives
Agree with dirty. Bacon does not belong on this list.
re: Dirtywextraolives
Dirty, kale chips are pretty yummy. They are in no way any sort of substitute for potato or tortilla chips, they are their own thing. The use of the word "chips" is probably unfortunate. They have a rich, mineral-y sort of taste and they are great salty snacks. They are also so light and crisp that they almost float.
Is vodka a food? If so put my vote in for flavored vodka. I was fine with the lemon or citrus .... then it just got crazy.
re: Firegoat
Oh, lord, yes!!! I see these marshmallow and whipped cream ones and wonder who the eff is their target market? Shiver.
re: c oliver
I am not proud to say there is a 3/4 full bottle of chocolate vodka in my house at this moment. I did not buy it. I did not drink it. But I'm still not happy that it is here.
re: Firegoat
Ugh. I'm trying to think of anything you could mix it with and striking out. Push it to the back where you can't see it.
Try this:
re: c oliver
I have it pushed back to the back of the cabinet and locked up. The only reason it is here is the BF made an ass of himself at a weekend party so he gave up drinking for a couple of months and gave me a box of all his liquor to lock up for him. He generously said I was welcome to drink it. I took a sip.... ew. I'll look at your link. Maybe there's some way to make a mudslide or something out of it. Ugh. Edited to say no, I can't do that to Kahlua or Bailey's.
re: Firegoat
The first one was blending it with strawberries. I don't think I'd use fresh, good strawberries but maybe try that.
re: c oliver
Sadly it is opened. I can't even give it away to a horrible enemy.
re: Firegoat
I know. That was my first thought. And homeless people have enough problems without alcohol. Let's face it. Whether you let it sit in the cabinet til you move or pour it down the drain, the outcome is the same, right?
re: c oliver
Down the drain???? Think of the innocent baby mutant teenage alligators!
re: Firegoat
Make chocolate jello shots out of it and find a college near by to drop it off..
re: c oliver
"Oh, lord, yes!!! I see these marshmallow and whipped cream ones and wonder who the eff is their target market?"
Young women between the ages of 21-28, I would guess. And it works!
re: ttoommyy
Not in NoCal I'm guessing. Maybe LA?
re: ttoommyy
When I was a young woman aged 21-28 I didn't go near that stuff. Dewars and water was my drink back then.
re: sandylc
OK. I didn't say EVERY young woman aged 21-28. But that is their demographic.
re: ttoommyy
just the ones that wear cowboy boots with shorts
re: c oliver
Pretty sure their market is underage drinkers. Why can't they just drink Lambrusco like we did? Flavored vodka seems kinda pricey for the 16 year old crowd.
re: Isolda
Or Boone's Farm!
re: Firegoat
How about Liebfraumilch, my high school girlfriend liked that and Lambrusco, by default so did I. Boone's Farm was for my brother, that and Fabacher Brau made by Jax, all the guys drank that. Back in the mid 70's it was legal to drink at 18 in Texas, of course when never touched the stuff when we were 17, right and hey, don't be a bogart.
re: James Cristinian
I have one word for you.
re: Firegoat
Annie Green Springs. On Fat Tuesday. 1975.
re: INDIANRIVERFL
Oh wow - flashbacks!
I thought that I was the only living person, who appreciated Annie Green Springs, because of the lower acid level, compared to many other popular wine-like beverages of that era, like Boone's Farm.
We were in a restaurant in Independence, Mo. last month. I ordered the Carbonera. The server told me that their version was a little different and that it had a soft cooked egg on top. What I ended up with was nothing like I'd seen before and certainly not what I was expecting. It was a plate of spaghetti carbonera and on top was a breaded and deep fried medium soft cooked egg. I took a couple of pictures but have not been able to transfer them from my phone to my lap top. I wish I could. It was pretty bizarre!
re: Candy
That's....an interesting looking carbonara.
re: inaplasticcup
I've never seen or had beets and goat cheese together.
re: c oliver
I've seen em in salads together, plenty.
re: TroyTempest
Well, yeah. But somehow it doesn't seem like what s/he is talking about.
re: c oliver
"I've never seen or had beets and goat cheese together."
But I have never had them "smush"ed up against one another, as @inaplasticcup mentioned. I've only had them nicely arranged on a plate in a most appetizing presentation. A match made in taste heaven, in my opinion.
re: c oliver
Much better with feta & olive oil.
re: c oliver
I almost never see them without one another any more! They were on the menu in a bistro I was at just the other night, as expected.
re: inaplasticcup
Ok, beets and feta :)
re: dave_c
And these are food-related how, exactly?
re: dave_c
If tattoos make your food suck, I'd better get over to Home Depot and rent a belt sander asap!
Maybe I'm just hyper sensitive on this one because I love Thai food, when it's done properly. But restaurants throwing bottled peanut sauce on anything and everything and calling it Thai drives me nuts. And it's everywhere.
re: alliegator
I agree. That is a misuse of an ingredient and mislabeling and definitely a fad whose time has come and gone.
Some people are confusing fads and their lifespan with foods they just don't like. That's for another thread.
re: alliegator
An overpriced Japanese imported weed to give alleged 'class' to any foodstuff from chips and peanuts to salads and garnishes
An expensive but taste-impoverished brother to the honorable horseradish.
Another Asian imported impostor. Looks spectacular with its red skin and twisted tendrils - but with the texture of an over-ripe apple and the taste of a pail of wallpaper paste. Oh, and little black pips.
The world is a much shrunken place. It is sad that in the pursuit of novelty, we pay top dollar for lesser tasting produce just because it comes from somewhere exotic.
The best stuff has been done already! Only the new cultivars keep improving currently available produce.
When Elephants Trunk with Bolivian Beaver Cheese and Japanese whisky beat my Angus Beef Wellington with Stilton and Laphroig Scotch should anyone disturb me at dinner.
Not the food - but THE DESCRIPTION.
I am bored by the fatuous hyperbolist descriptions of food.
This is becoming a common ploy by even the most modest hot dog stand outside the ball park.
A quote from Monty Python on describing a frog that made its appearance in a mixed box of chocolates sold by a pretentious vendor.
Oh, we use only the finest baby frogs, dew-picked by naked-footed Madagascan virgins and flown from Iraq, cleansed in the finest quality spring water, lightly killed, and sealed in a succulent, Swiss, quintuple-smooth, treble-milk chocolate envelope, and lovingly frosted with glucose.
Help us all.
Sea bass. It seems to be the default fish on a lot of menus.
Invariably it's the farmed stuff from Greece but restaurants feel they can charge top whack.
It also shows a lack of imagination, so many other fish they could have.
re: Paprikaboy
"branzino" .
avoid like the plague
re: Gastronomos
Could you elaborate? Wegmans is pimping whole branzino as a great fish for grilling. Myself, I'm partial to mackerel or trout, but.... anyway -- what's the problem with branzino, particularly from Greece?
re: linguafood
Branzino is a common farmed fish these days. That's why you see it everywhere
re: linguafood
nothing 'wrong' with it. it's a bland farmed fish that people like to order in restaurants. and it's overpriced.
I live on Long Island, NY. We have fresh local fish available to us. I see no reason for myself to buy a fish flown oversees from a farm when the local East Coast sea bass/striped bass is VERY GOOD. Fish should swim, not fly. And fish farms find ways to breed fish and remove all flavor from them, a la "tilapia"/"St.Johns fish."
mackerel is one of my favorite fish. most I know don't care for it until I prepare it for them on the grill with a lemon/olive oil/scallion/parsley 'dressing'/'sauce' napped over the lovely grilled mackerel. :-)
re: Gastronomos
If I only ate fish that was locally sourced, I'd almost never have fish.
re: c oliver
i'm sure there are options that arent farmed raised and/or flown overseas in the area you live.
and if it's trucked or flown in a few hours or so... it's local enough for some areas.
kinda like having sushi in Las Vegas....
re: Gastronomos
I was just about to say, then I guess you don't go to good sushi restaurants as most of the fish they use is flown in from Japan. ;)
re: Dirtywextraolives
i eat sushi rarely because of a lot of reasons...
i also tend to shy away from ordering seafood in the middle of the desert. though i heard of a place in Arizona that makes great scallops....
re: Gastronomos
You do know that many Vegas chefs get first digs at some of the best seafood on either coast and as far away as Japan, right?
The whole *land-locked* issue really isn't one anymore these days....
re: linguafood
My favorite seafood restaurant in Tulsa has fresh seafood shipments flown in twice per day.
re: Firegoat
Bodeans? or Whitefish?
re: girloftheworld
re: Firegoat
Love! My step dad proposed to my mom there! but before they moved. Did Michael Fusco's place work out? Flavors? He was the chef there whn I was I really little. My Grandfather still lives in B.A.
re: girloftheworld
If I recall correctly he left there and opened Riverside Grill on the Arkansas River across from all the development in Jenks. He left there and was executive chef for Wolfgang Puck's bistro in Brookside. Last I heard he left Puck's in the spring and is doing private catering. I'm sure he'll have a new concept restaurant soon. There have been several new restaurants pop up in Tulsa since I moved away. Need to find an excuse to drop back by and visit!
I loved Bodean's before they moved. The new location is beautiful, but there was just something about having such a great restaurant in a seedy looking strip mall that was a delight. Mario's Pizza was on the other end of the strip mall. One of my favorite pizza places in Tulsa. It also moved across the street.
re: Firegoat
Thanks for the up date.. too bad you dont still live there we are visiting next week to see my grandfather. we could have met up for dinner..
re: Gastronomos
Branzino is farmed in Nova Scotia. Last I looked, that was not "overseas" to Long Island.
re: Gastronomos
I love whole roasted branzino, which is a small sea bass. Prefer wild caught, though.
Maybe I missed it but I don't think anyone mentioned 'flatbread'. Sandwiches are bad enough but, flatbread pizza???? What's next....Matzoh pizza?
re: mucho gordo
Yea, that never made sense to me either.
re: mucho gordo
Agreed, I was thinking the same thing. Great minds..... ;)
re: mucho gordo
You mean you have never had matzoh pizza?
re: mucho gordo
I used to like Pizza Inn (do they even have those anymore?), and their crust was akin to Matzoh, it was so thin.
re: TroyTempest
They are still around, mostly in the South and Southeast states. They have quite a few still in Oklahoma. I remember getting their buffet at lunch several times while working in Muskogee years ago.
They seemed a lot like Pizza Hut to me in terms of quality. I did like their thin crust bacon bit pizza. Also when pizza came for delivery/takeout in the paper wrapper and not a box.
re: Firegoat
I don't see them in Texas anymore. We used to go to the Pizza Inn lunch buffet when i was in HS (75-79). You could eat a lot of pizza for real cheap.
edit to post:
I went to the website and there are plenty in Texas, but the closest to me here in Austin is 71 miles away.
re: Firegoat
I used to work at a Pizza Inn in Kansas way back in the day. I think they're all gone form my part of the state now though. Decent pizza, I like that they had green olives. For some reason I really like those on pizza.
re: mucho gordo
I do not understand the "flatbread" sandwiches; you know, "wraps". Gummy, preservative-laden "bread" doesn't do it for me.
re: sandylc
These are flatbread pizzas. Don't look gummy or preservative-laden to me :)
re: c oliver
I was speaking of the rolled flatbread sandwiches.
re: sandylc
To me, "wraps" are nothing more than open ended burritos.
re: mucho gordo
re: c oliver
Of course! I don't think I've ever seen a wrap not in a tortilla. What else could they use?
re: mucho gordo
Lavash. Lettuce.
re: c oliver
I forgot about lettuce. IMHO Lavash is rather similar to a tortilla, isn't it?
re: mucho gordo
Well, so is flatbread :) Being similar isn't being the same thing.
re: c oliver
Lettuce is a wrap. Flatbread that I've seen is nowhere near like a tortilla. You can spread something on it but you can't wrap it up. it's too thick and stiff. Lavash is only slightly better.
re: mucho gordo
re: sandylc
Even bad pork is pretty good!
re: Firegoat
I'm not saying I don't eat it. I'm saying it being in every dish in every restaurant from breakfast to bar closing fatty snacks is enough already.
re: Googs
The organic pork I buy sometimes is from Canada, it's carried by Whole Foods and Fairway. Pork is hugely popular, but it's more often heritage breed now, most commonly Berkshire, on menus. It's what I usually buy.
What folks are sick of is the dry as dust and cruelly produced factory pork.
re: PotatoHouse
Have you tried a good brand of creme fraiche? Perhaps it was your recipe. Just a thought.
re: c oliver
It could be. Can you recommend a recipe or a brand?
re: PotatoHouse
I don't have any on hand right now so can't recommend a brand. It's been years since I made it so you'd do better with your own search. But I've never had any I didn't like :)
re: PotatoHouse
Here's a recipe. You may appreciate the zest part.
re: PotatoHouse
Sour cream is more tart than crème fraîche, so maybe you like more tartness in your cream.
Both have their applications, but I could eat crème fraîche (the Vermont something brand) straight outta the tub. Fatty, creamy, delicious goodness.
Much better for sauces than sour cream.
re: linguafood
Yep, love that Vermont crème fraiche in the pink tub. It doesn't separate when you cook it and when mixed with sautéed poblanos, mushrooms and onions, then used to top grilled chicken......mMMMMMMMMM! Way better than the sum of its parts.
re: Isolda
I can't even read about creme fraiche without giggling about the South Park episode. Possibly my favorite South Park of all time. Right up there with Sea People and World of War episodes.
re: Firegoat
Freshhhhh! Lalalalalala.
That and the KFC one. Top 10, for sure.
re: linguafood
Was it this thread that suggested making chicken salad using it?
Overhopped beer. I love a good hoppy beer but one that balanced. I'm tired of seeing these ultra hoppy messes that are coming out from microbreweries everywhere. Might as well serve a decent beer along with a bowl of dried hops.
re: Kilgore
re: Kilgore
I am on a self-imposed one beer a month limit and the one I just picked for June was so hoppy, it was undrinkable. I wanted to cry a little bit, I was so mad at myself for picking it.
re: charlesbois
Given those horrible circumstances, I think that you deserve a "do-over."
Any food fad that depletes worldwide resources and spikes worldwide prices. That ain't food chain.
re: Cliocooks
AA ... Arugula Anonymous?
re: Cliocooks
I might agree if it were not for the fear of what else they might may make "trendy". Dandelion Greens? (probably too bitter?) Kale is already above and beyond what brussel sprouts were (or still are..) and there seems to be no end in sight...
A Rocket salad? Squeeze of lemon? Drizzle olive oil? yeah, Keep It Simple little "chef"... it's been 40 years + since I first tasted that... and I might still find it better than the trendiest "hamburger" if not only because each chef can't ...
Fondant on cakes. Seems like everyone is doing it on everything. Give me some good ol' buttercream frosting.
Risotto with everything you can think of mixed in - "bad" risotto with everything you can think of mixed in. Perhaps I'm just not that big of a fan of risotto but it seems to have become a common accompaniment to many dishes where it doesn't really seem to fit and is either too dry or too gooey.
re: fldhkybnva
If you're eating risotto as an accompaniment, you're eating it in the wrong restaurant.
re: Googs
Yea, I guess that's my point, that it's served a lot of as a side dish. I do admit that I'm not much more risotto alone a a main but prefer it topped with some simply seasoned protein such a scallops, shrimp, lamb but often at restaurants recently I've noticed large main dishes with risotto served completely on the side as if it were orzo or rice pilaf.
Red Velvet Cake. if it wasn't for the red coloring the cake itself would be nothing special.
re: Bunson
Agreed, I can never figure out how it's not just a red chocolate cake with cream cheese frosting but maybe I'm missing something.
re: fldhkybnva
same here
re: Bunson
I agree. The taste is mediocre at best. I put my foot down about red velvet at our wedding.


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A14 Cambridge to Huntingdon Improvement Scheme
Major Scheme
Part of our programme of improvements (value >10m)
We continue to progress with the development of this improvement scheme and we remain on track to submit the application for a Development Consent Order (DCO) to the Planning Inspectorate in autumn 2014. Over 1400 responses have been received during the consultation that took place between April and June this year. Due to the refinement of the design and land requirements we are now engaging with some individuals who may now be affected by the scheme; if they are found to be affected by the scheme we have a statutory obligation to consult with them and to finalise the design and environmental considerations. The submission of the DCO application will have the same effect as a Preferred Route Announcement.
This application will contain the Consultation Report, setting out the results of the recent consultation and how the design proposals have been amended. It will also include the Environmental Statement with analysis of the impact of the proposals and what mitigation measures are being incorporated into the scheme design.
We are continuing to meet with local authorities to ensure views are considered during scheme development. Over the next few weeks, ground condition and archaeological investigations are taking place to support the scheme design. This will involve work being conducted out on site within the location of the proposed scheme.
Public Consultation
A series of public exhibitions were held from Tuesday 8 April 2014 to 15 June 2014 at 31 locations along the route of the scheme.
The following exhibition materials were used in exhibitions and remain available to view on GOV.UK or on the publications tab of this web page:
- Scheme brochure
- Exhibition panels
- Preliminary Environmental Information
- Preliminary Traffic Information
- Scheme Drawings
What's next?
Over the coming weeks and months we will:
- develop the design further, taking into account the consultation feedback following the conclusion of the pre application consultation
- develop our plans for formal submission of the Development Consent Order application to the Planning Inspectorate
- apply to the Planning Inspectorate for a Development Consent Order in autumn 2014
The Planning Inspectorate will then:
- carry out a detailed examination of the proposal over a six month period
- report to government, who will then decide whether the scheme will go ahead.
What is happening?
We plan to improve the A14 trunk road between Cambridge and Huntingdon. Our proposals include:
- widening a section of the A1 trunk road between Brampton and Alconbury
- removing the road viaduct over the railway at Huntingdon
- a new bypass to the south of Huntingdon
- detrunking the A14 between Ellington and Swavesey
- widening the carriageway on the A14 between Swavesey and Girton
- a new local access road
- improvements to the Cambridge Northern Bypass
- junction improvements
We held a public consultation on route options in September and October 2013 to see what people thought of our proposals for what was at the time a tolled scheme. In December 2013, following the feedback received from the public consultation, government decided that the scheme would not be tolled. Since then, we have been reviewing assumptions and developing more detailed proposals.
In order to seek feedback on our revised proposals, we held a formal pre-application consultation, between 7 April and 15 June 2014, and your further views and comments were sought.
When and where is this happening?
If the development consent for the proposed scheme is granted, construction of the main works would be expected to commence in 2016 and continue for a period of approximately 3.5 years to 2019/20. Additional works would be carried out to downgrade the existing A14 trunk road to the south west of Huntingdon once the main construction was complete and these would be expected to take a further 12 to 18 months.
The proposed scheme starts at Ellington, on the existing A14 to the west of Huntingdon, and extends to the Milton junction on the Cambridge Northern Bypass. It also includes widening of the A1 between Brampton and Alconbury.
Why is this happening and what will it cost?
The existing A14 trunk road between Cambridge and Huntingdon is well known for congestion and delays
- Almost 85,000 vehicles use this stretch of the A14 every day; significantly more than the level originally designed for
- Around quarter of this is heavy goods vehicles - well above the national average for this type of road
The government has made a provision for £1.5 billion of capital investment for this scheme. The proposals will be funded through a combination of contributions from Central Government, local authority and Local Enterprise Partnership.
How will the scheme be carried out?
We are experienced in the delivery of major construction projects and will develop a delivery strategy for the proposed scheme that minimises unnecessary disruption, inconvenience and adverse impacts. We will work closely with our stakeholders, including local authorities and others, to produce a Code of Construction Practice which will identify the specific issues that are likely to occur and the measures that will be used to address them.
What are the benefits?
The proposals for the A14 will:
- relieve traffic congestion
- unlock local economic growth
- enhance national economic growth
- connect communities
- improve the environment
- improve safety and reduce driver stress
- improve the environment in Huntingdon
- create a positive legacy for the region
How do I find out more information ?
More information will be posted on this project page as it becomes available. You can subscribe to be alerted when updates are made.
If you have any queries about this project you should contact the Highways Agency Information Line by emailing firstname.lastname@example.com or calling 0300 123 5000.
Should you have concerns about the impact on your property or land, details about the claims process are available.
The Proposed Scheme
The proposed scheme consists of:
- Widening the A1 between Brampton and Alconbury over a length of approximately 3½ miles, from the existing two lane dual carriageway to a three lane dual carriageway. This would be achieved between Brampton and Brampton Hut by constructing a new road to the west of the existing A1, with the existing A1 road becoming part of the new A14 Huntingdon Southern Bypass
- A new Huntingdon Southern Bypass of approximately 12½ miles in length, which would provide a two lane dual carriageway between Ellington and the A1 at Brampton and a three lane dual carriageway between Brampton and Swavesey; this would remove a large proportion of traffic from the section of the existing A14 between Huntingdon and Swavesey as well as Brampton Hut and Spittals interchange. The new bypass would include a raised viaduct section of road running across the river Great Ouse and a bridge over the East Coast Mainline railway. it would include junctions with the A1 at Brampton and with the A1198 at Godmanchester
- Downgrading the existing A14 trunk road (de-trunking to county road status) over approximately 12 miles between Ellington and Swavesey, as well as between Alconbury and Spittals interchange
- Huntingdon Town Centre improvements; to include the demolition of the A14 rail viaduct over the East Coast Mainline railway and Brampton Road in Huntingdon. A through route would be maintained broadly along the line of the existing A14 through Huntingdon, making use of the Brampton Road bridge to cross the railway line and by constructing a new link road from Brampton Road to connect with the A14 to the west
- Widening of the existing A14 over approximately 5½ miles to provide three lanes in each direction between Swavesey and Bar Hill and to four lanes in each direction between Bar Hill and Girton
- Widening of a 1½ mile section of the Cambridge Northern Bypass between Histon and Milton
- Improvement of existing A14 junctions at Swavesey, Bar Hill and Girton; to improve the capacity of the road, ensures compatibility with adjacent proposed developments such as Northstowe, and connections for non-motorised users
- A new local access road, approximately five miles in length, to be constructed as a dual carriageway between Fen Drayton and Swavesey and as a single carriageway between Swavesey and Girton. The road would provide a route for local traffic between Cambridge and Huntingdon as well as providing access to properties and businesses along the corridor
Scheme drawings for both the full-length and individual sections of the scheme are available on GOV.UK.
Further assessment since decision not to toll
As a result of the decision by government in December 2013 not to toll the A14, we decided to undertake a re-evaluation of the proposed scheme without tolling and to compare its performance with that of other feasible non-tolled scheme options. We used, as a basis for this assessment, the outcome of the earlier A14 Study work (undertaken in 2011 and 2012) which eliminated all but two options from further analysis on the basis that the eliminated options either failed to meet the strategic objectives of the proposed scheme or did not offer good value for money. These two options were the proposed scheme (ie Option 7) and Option 5.
Option 5 – offered a comparable level of performance with that of the proposed scheme and slightly better value for money, although both schemes can be built within the £1.5bn budget set by government. Option 5 differed from the proposed scheme in that it provided a lower standard of bypass around Huntingdon (with two lanes in each direction rather than three) and that it retained the existing A14 route to the south-west of Huntingdon in order to provide a shorter route for vehicles travelling between the north and the east. This option also retained the existing road viaduct over the East Coast Mainline railway close to Huntingdon railway station but had no connection between the new Huntingdon Southern Bypass and the A1 trunk road.
The assessment carried out by the Highways Agency included further analysis to examine the factors contributing to the net present values (NPV) of the two schemes (option 5 and the proposed scheme): journey-time savings and reliability factors, noise and air quality benefits, and the impacts of not tolling on both schemes. Net present value (NPV) is a measure commonly used by government to compare scheme options; it is calculated as the difference between the value of all the benefits arising from the scheme and the total costs of delivering it.
Untolled, the proposed scheme it was shown to address the problems of traffic congestion extremely effectively on this section of the A14, offering adequate capacity and a high level of resilience well past the design year of 2035. The proposed scheme satisfies the government's strategic objectives for the scheme, significantly improving the east-west transport corridor and links between East Anglia and the North. The NPV of the proposed scheme improves by over two-thirds to £1.32bn compared with the equivalent tolled solution and it has a benefit-to-cost ratio (BCR) of 2.3 which represents high value for money. This will increase if future phases of house-building to the west of Cambridge should gain planning approval.
The alternative scheme – Option 5; offers a higher net present value of £1.6bn and a BCR of 2.9 but offers only short term relief of congestion and would require a further improvement scheme to provide additional capacity within 10 to 15 years. This would be likely to include additional lanes on the Huntingdon Southern Bypass, a junction between the bypass and the A1, and speed restrictions on the A14 through Huntingdon. The likely cost of the future upgrade would be at least £200million at today's prices. Local authorities in Huntingdon and Cambridgeshire have stated that they would not support any scheme which retained the A14 viaduct over the East Coast Mainline railway in Huntingdon as it would be a constraint to plans for local regeneration and economic development and is in conflict with their local plans. As a result Option 5 satisfies the government's objectives for this scheme less well than the proposed scheme does.
Proposed Route
Option 5
Previous informal consultation
The Highways Agency concluded a period of informal consultation on Sunday 13 October. You can still read through the full proposals, prospectus (technical review of options) and history of the route, along with the final consultation report. While the consultation has closed, if you have any questions please feel free to contact us via email@example.com.
|Government cancels Ellington Fen Ditton Scheme
|Department for Transport commissions detailed study of options for A14 between Ellington (near Huntingdon) and the Cambridge Northern Bypass
|Government announces A14 Cambridge to Huntingdon improvement scheme will enter the Road Programme as a tolled scheme
|July 2012
|Government announces a fast track delivery programme for this scheme
|June 2013
|Scheme Options Consultation
|September 2013
|Government decision to remove tolling from the proposal
|6 December 2013
|Pre-Application Consultation
|7 April - 15 June 2014
|Development Consent Order Application
|Autumn 2014
|Development Consent Order Examination
|Spring/Summer 2015
|Secretary of State Decision
|Late 2015/Early 2016
|Start of Works
|Late 2016
|Open to Traffic
The following consultation documents are available on the consultation web page on GOV.UK:
- Scheme brochure
- Exhibition panels
- Preliminary Environmental Information
- Preliminary Traffic Information
- Scheme Drawings
The following consultation documents are available on the consultation web page on GOV.UK:
- Public consultation report - executive summary
- Public consultation report
- Technical review of options
- Public consultation
Section 48 (Planning Act) notice - April / June 2014 Public Consultation
Public Consultation Flyer - April / June 2014 Public Consultation
Statement of Community Consultation (SoCC)
Scheme plan for the A14 Cambridge to Huntingdon improvement scheme - September / October 2013 public consultation
Appraisal Summary Table


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I've posted a full review of opening night in Halifax at http://skateguard1.blogspot.ca.
I've posted a full review of opening night in Halifax at http://skateguard1.blogspot.ca.
Thanks so much!
It sounds like a completely sublime program. You are one lucky duck.
Thank you for your review
Is there any video of V/M's new gala program? I was looking forward to seeing it, but I can't find it on YouTube.
Thank you (from an "honourary" Canadian)!
Thanks for your review! Sounds like a great show with a wonderful cast!
You are are all very welcome! I am uploading what's on my camera now. I have videos of:
Opening # to "Somebody That I Used To Know" (partial)
Ashley Wagner - "Vienna" (partial)
Sinead & John Kerr - "Mad World"
Shawn Sawyer - "Carmina Berana"
Virtue & Moir - "Stay"
Shawn Sawyer - "Seven Nation Army"
Ashley Wagner - "Sweet Dreams"
Jeffrey Buttle - "In This Shirt"
Sinead & John Kerr - Scottish Porridge Man number
About 20 secs of Kurt Browning's "Singin' In The Rain" and then the camera decided it had had enough..
Now, here's my dilemna. Do I upload these to the YouTube or just keep them? I know that they are funny at live skating events about videos and this tour is being taped for CBC most likely. I'm also not too crazy about sharing them on that FSVids site as I don't really agree with their "rules". Personal opinion is - share the videos on YouTube for everyone to enjoy. But that's just me. Anybody have any advice? What if I shared them on Facebook? Would that be any less terrible?
Within the Youtube video manager, there is a link next to the uploaded video called "matched third party content". If you click on that link, it takes you to a screen which tells you what the "potential" violation may be. In the past, I had uploaded a video of MT/M's LP at Canadian Nationals which had been flagged as copyrighted by Universal Sports (I would have thought CTV should have the rights???). If there is a possible violation, I don't usually leave the video uploaded too long (just in case). Likewise, an upload of Daleman's National's SP was flagged due to her music being identified as copyrighted. That video is still viewable on my channel, without complaints. If there is an offending copyright complaint, the Youtube people may block access to the video. I don't know if they issue a warning, since I have never had a video blocked, or received any warnings myself. I have heard if you consistently have too many ignored copyright complaints, they may temporarily close your account for a period of time. As an extra precaution, I keep my channel unlisted so videos do not appear on the Youtube general searches.


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Located on 700 meters above sea level you have a marvelous view over Lago di Garda. The hotel is nice and clean with friendly personnel. You get along quite well with a mix of german and english if italian is not your mother tongue. The Wi-Fi did not work in all rooms and surprisingly not in the lobby. The hotel... More
Location: Italy > Veneto > Province of Verona > San Zeno di Montagna
Price Range (Based on Average Rates): $
Hotel Class:3.5 star — Hotel Laguna 3.5*
Number of rooms: 28
- Reservation Options:
- TripAdvisor is proud to partner with Booking.com and Odigeo so you can book your Hotel Laguna reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.


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Opera Review: Blame the champagneBy Jim Lowe
Staff Writer | January 29,2013MONTREAL Television and theater have no monopoly on frothy and hilarious comedy, with slapstick, double entendres and ribald humor.
Die Fledermaus, or The Bat, the worlds most popular operetta, by Johann Strauss II, has all that in spades as well as glorious and memorable music. The Opéra de Montréal opened a hilarious, well-sung and imaginatively created production Saturday at Place des Arts Salle Wilfrid-Pelletier that took the action to Montreals posh neighborhoods. Charmingly, it was performed in French and English with super-titles in both languages giving it an even more authentic feel. The plot, in the libretto by Carl Haffner and Richard Genée, is pretty silly, but its a perfect setup for all sorts of fun. Dr. Falke wants revenge for last years New Years Eve costume party, when Gabriel left him, drunk and passed out, on a park bench, still in his bat costume a laughingstock for all to see.
At home, Gabriel is preparing to spend eight days in jail for insulting a judge. His wife, Rosaline, is holding off her lover, the singing teacher Alfred, until Gabriel leaves. Adele, the maid, receives a letter from her aunt inviting her to Prince Orlofskys party that night and promptly claims to her mistress that her aunt is dying and she needs the night off. Rosaline receives an invitation too, so is only too happy to acquiesce.
Gabriel, spirited off by Falke to said party, tells his wife hes headed to jail. When the head jailer, Frank, arrives, he mistakes Alfred for Gabriel and carts him off. Now that the coast is clear, Rosaline and Adele separately sneak off to the party. And thats just the first of the three acts.
Of course, Prince Orlofskys party is a masked ball, so anything can and does happen. When all is said and done, it can be blamed on the champagne.
Montreals production, though not perfect, was a hoot. Elegantly set in Art Deco by Richard Roberts, Oriol Tomas staging blended the comedy with elegance that, despite some overly silly moments, proved hilarious. Lavish party costumes by Angus Strathie, though mixed in periods, rounded out the comedy.
Conducting by Thomas Vernon, founding artistic director of Opera Pacifica Victoria, was effective but lacked effervescence. Still, the precision and expertise of the Orchestre symphonique de Montréal delivered the rich score in all its brilliant colors.
The all-Canadian cast proved fine, particularly the women. Soprano Caroline Bleau, despite some minor pitch problems, had great presence and delivered some powerful moments as Rosaline. Soprano Marianne Lambert was brilliant and funny as the naughty Adele. Mezzo-soprano Emma Parkinson, too, had real presence in the trouser role of Prince Orlofsky.
Rich-voiced baritone Dominique Coté sang beautifully as Falke and was lots of fun. Tenor Marc Hervieux, who appeared at the Vermont International Opera Festival, Green Mountain Operas predecessor, sang well but lacked theatrical presence. Tenor Thomas Macleay sang with lyrical beauty as Alfred but also lacked comic presence.
A special treat was a rich and ribald performance, as the partys entertainment, by soprano Chantale Nurse, joined by her Chippendale-like dancers.
Opéra de Montréals Die Fledermaus was simply great fun set to some glorious music.
Opéra de Montréal
The Opéra de Montréal presents Die Fledermaus, by Johann Strauss II, at 7:30 p.m. Jan. 29, 31 and Feb. 2 at Place des Arts Salle Wilfrid-Pelletier in Montreal. The production is fully staged, with the Montreal Symphony conducted by Timothy Vernon, and sung in French and English with English and French super-titles. Tickets are $50-$150 Canadian (with discounts for ages 18-30); call 877-385-2222 or go online to www.operademontreal.com.MORE IN Vermont NewsMONTPELIER New management plans for a vast section of Vermonts remote Northeast Kingdom an... Full StoryThe outrage machine was operating at full throttle this week over disparaging remarks made by MIT... Full StoryHorse farm owner Full Story
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- RICHARD'S POOR ALMANACK: On this day in 1927, striking Colo. miners attacked with machine guns by state police; 1877, Thomas Edison announces invention of the phonograph, 1959, Alan Freed fired by WABC 770 AM for accepting payola to promote records.
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- RICHARD'S POOR ALMANACK: On this day in 1831 – Independent South American super-state, Gran Colombia, dissolved; 1856 - Fort Buchanan built to control Apache warriors; 1970 - William Calley Jr. goes on trial after 1968 massacre at My Lai, Vietnam.
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When a bar names itself The Bar, patrons come to expect a standard of quality: cheap drinks, good food, fun times. The owners of The Bar deliver all of that, but in a constant effort to give the people something fresh and fun, the owners offer funky themed evenings destined to get drinkers packing the place to the gills. The latest addition to The Bars roster of events is the Tuesday-night Drink Exchange, a boozy bar game that works like the stock market. The screen will show five items at a time. Every ten minutes the prices of those drinks will reset according to what people are buying. Then we have the market crash when all the prices drop, says bar manager Domingo.
Tonight dudes who are looking to mack on fun-loving chicks can officially hit the jackpot. Friday is ladies night, which means women drink free from 5:30 to 7:30 p.m. Were talkin well drinks and Yuengling on draft. Fridays here are crazy! Everyone who works in an office or restaurant in the Gables comes by. We also typically do drink promos. Last week the rep from Miller Lite came in and bought free beers for everyone. Anything can happen, Domingo adds. Sounds great! Now excuse us while we leave work early.
Fri., Aug. 10, 5:30-7:30 p.m.


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Find out how NASFAA continues to evolve to meet the changing needs of financial aid professionals.
In the latest installment of this occasional series, Assistant Director of Federal Relations Jesse O'Connell discusses the impact of recent elections on reauthorization.
Michael Bennett discusses what community colleges and other institutions are doing to combat default.
The new Exploring Ethics series features case studies about applying NASFAA's Ethical Principles and Code of Conduct.
Adding a little fun and entertainment to financial literacy training can make the lessons more enticing and memorable - find out how.
The "MVP" series spotlights NASFAA members of interest. Neville Brown talks about giving back, and giving hope in the financial aid profession.
Today's News will not be published and technical and membership support will not be available until Dec. 1.
The 30-day comment period will end December 19; submit your comments electronically on or before that date.
NASFAA expresses opposition to proposal to shift $2 billion from the Pell Grant funding surplus to other programs.
An effective training tool for new financial aid staff and learning opportunity for non-financial aid staff.
NASFAA staff weighed in on why we are thankful for you, our members - this week and every other day of the year.
The latest issue of Journal of Student Financial Aid is now available at the JSFA repository and micro-site.
Find out what it takes to get a NASFAA Credential and be recognized for your knowledge and accomplishments.
July 19-22, 2015 New Orleans, LAGet info >>
Discover what 18,000 financial aid professionals already know....all the reasons to love your membership! Join >>>
Use our National Events Calendar to schedule time to build your knowledge, skills, and professional network.


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30 Lessons In Leanness!
This version is old. Redirecting to new version...
Here is a grab bag of strategies that you can use to up your fat loss as we approach the warm weather. Unlike most of my articles this will not just focus on nutrition but the nutritional, physical, and psychological aspects of fat loss. Use one or use them all (but the more you use the more successful you'll be).
Protein is great! Upping your protein intake will help protect your muscles from breakdown when your calories are down. Protein also stimulates glucagon secretion which will help liberate stored energy.
More frequent feedings will provide your body with a constant stream of nutrients, helping prevent catabolism (muscle breakdown) when you are calorie deficient. Plus "grazing" can help curb hunger because you are constantly eating.
Green leafy vegetables are loaded with nutrients but not calories. As an added bonus they help keep your body functioning at an optimal level by helping to maintain your systems acid/base balance. Try to have green vegetables at every main meal while dieting.
Low glycemic carbohydrates (green vegetables, fruits, beans, etc) should make up the bulk of your carbohydrate intake but don't shy away from starches (sweet potatoes, brown rice, quinoa, etc) and some simple sugars (dextrose and maltodextrose) after your workouts.
Eating foods that are high in volume but not calories (nutrient dense not calorie dense) will keep you full but not fat. Cabbage, spinach, lettuce, and broccoli are great foods that you can eat lots of without getting a lot of calories. Egg whites expand a lot if you beat them long enough (just don't make meringue) and make you feel like you are eating a lot more calories than you are.
Dehydration is a killer. It makes you tired mentally and physically. Plus drinking cold water has a little thermogenic effect so you can burn some extra calories while you hydrate.
No fat diets or extremely low fat diets are a huge mistake. Balance your fat intake by eating saturated (butter, coconut oil) and unsaturated (flaxseed, olive oil, nuts) fats.
Calories from unplanned snacking can add up quick and can wreak havoc on your fat loss goals. If you haven't planned on it, don't eat it.
This is an essential part to any fat reduction journey. A good food log helps monitor your progress so you can make accurate adjustments to better meet your fitness goals. It has been shown that people who keep food journals also snack less.
Consuming adequate protein (30% of your total calories) is so important I had to include it twice!
Why tempt yourself and test your will power? Clear all the chips, sugary drinks, ice cream, and other processed physique destroying goodies from your kitchen. If it's not there then you can't eat it.
Getting accustomed to reading the nutritional facts is a good habit to get into. But don't stop at the protein, carbohydrate, fats, and sodium content - read the ingredients. You'll be amazed at how many foods are loaded America's "favorite nutrient", high fructose corn syrup.
Taking BCAAs during an interval cardio session will help burn more fat when your carbohydrates are low. They'll also halt muscle breakdown and activate protein synthesis.
Prior to the advent of modern anesthesia, high doses of magnesium were used as sedatives for medical procedures. Now you don't use that strong of a dose but the magnesium in ZMA will help you relax and get a good night sleep. Proper sleep is not only important for muscle building but also for optimizing fat loss hormones such as growth hormone, and leptin. Intense training can deplete your mineral stores; the zinc in ZMA will help keep zinc levels up which is important for maintaining optimal testosterone levels.
Green tea is a fat loss powerhouse. It is calorie free and contains an antioxidant/caffeine combination that will boost your weight loss.
If you are not too sensitive to caffeine then 200mg before your workout (cardio or weights) can help liberate some of that stubborn stored body fat. The extra energy boost from caffeine will also help keep your lifts up as reduced calories can zap your energy levels.
Fish oil will also decrease your resting heart rate, making you work harder (i.e., burn more calories) to reach your target heart rate during your cardio session.
The big problem with reduced calorie diet is the loss of lean body mass. Lifting heavy weights can give your body no choice but to hold on to every ounce of muscle you've got.
This builds on the previous rule. Compound movements allow you to lift heavier weights, recruit more muscles, and burn more calories. Lose the leg extensions and squat!
When you are trying to drop body fat every extra calorie you can burn will take you one step closer to your goal. Increase you NEPA and burn more calories. What are some things you can do?
- Park farther away at work or when shopping.
- Stand while taking phone calls at work instead of sitting.
- Skip the elevator and take the stairs.
- Don't drive around the corner to the store - WALK!
There will come a point where you cannot add more high intensity exercise such as resistance training and interval training. If your fat loss has stalled, you're going to need to add low intensity, steady state cardio. Slowly increase your duration overtime to 60-90 minutes. Increasing your duration is important because your body adapts relatively quickly to repeated stimuli.
Interval Sprints, also known as High Intensity Interval Training, is another great fat loss strategy. Two or three 30 minute sessions will be a great addition to your training program.
You won't be able to lift as much weight but cutting down on the duration of your rest between sets will keep your heart rate up and have you burning more calories.
When your focus is on fat loss, your ability to recovery will be compromised. Training to failure and compromised recovery don't mix. Make sure to keep one rep "in the hole" to help avoid overtraining.
You need to be on a mission and every mission has a set end point. Determine what you want, write it down, carry it in your pocket everyday, and be accountable.
Whatever your goal may be, someone has done it before. There is no need to reinvent the wheel. Finding a solid mentor will save you a lot of time and frustration.
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In order to achieve your goal physically you need to have already achieved it mentally. Visualize yourself the day you reach your goal. What will you look like? What will it feel like? Hold that image in your mind and achieve it!
Posing is essentially just a series of isometric contractions. Adding a couple rounds of the mandatory poses will help "harden" you up (you'll have to be pretty lean to notice) and burn more calories. Just don't forget to breathe!
Skipping your Pre/Post Workout shakes just because they contain sugar is a bad idea. The simple sugars, hydrolyzed protein peptides and BCAAs found in a workout shake will due much more benefit than harm. It will help you recover fast, train harder, and build muscle while dieting.
This is not directly related to fat loss but it is very important. When your calories are low, you are at a much higher risk for vitamin and mineral deficiencies. Taking a multivitamin or supplementing with whole food extracts can help prevent deficiencies from occurring and keep you functioning in top condition.
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There you go-30 tips and strategies to maximize fat loss. Don't just read them, put them into action.
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