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LOS ANGELES, CA - JULY 16: (L-R) Model Chrissy Teigen and NFL quarterback Colin Kaepernick backstage at The 2014 ESPYS at Nokia Theatre L.A. Live on July 16, 2014 in Los Angeles, California. (Photo by Christopher Polk/Getty Images For ESPYS)
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23 November 2014 23:54
DEVELOPERS are being sought for ambitious plans to build up to 200 new homes in the county - including at the Flint maisonettes site.
Flintshire Council's plans for new housing in the county are reaching an advanced stage – and a notice has now been put out to potential partners in the development of the new homes.
They include plans for around 100 new homes at the site of the current Flint Maisonettes and 100 other council houses in other places around the county.
Members of Flintshire Council's housing overview and scrutiny committee were yesterday told that a Prior Information Notice (PIN) was being made, which would allow informal discussions with potential developers and, in the case of Flint, for funders.
Preferred partners could be appointed by March next year, while work on potential developments could start the following autumn.
At the meeting, Clare Budden, chief officer for community and enterprise at Flintshire Council, said: "We believe we will be able to have a spread of sites across the county and different developments to suit local needs.
"PIN is like putting an advert out to the world saying we want to do some housing development and how many homes we want to develop.
"The developments help meet targets on housing and regeneration and it would not only help meet housing need but would help opportunities for construction, apprenticeships and other areas."
In Flint, the council hopes building will begin within 18 months.
According to a report by Ms Budden, "only a small number of tenants and one home owner" are left at the maisonettes, which are in the process of being demolished.
She added: "Negotiations with the home owners are complete.
"Clwyd Alyn Housing Association, which owns five maisonettes, are working in collaboration with the council to empty their properties."
Ms Budden was asked at the meeting by Aston councillor George Hardcastle whether there was any backlash from people who wanted to stay.
She said: "We've had some people who were very reluctant to leave but we're very confident we've got agreement from everybody to go.
"We've always had a commitment to having more housing choice for people. In the 214 maisonettes, there was a large concentration of social housing, but we want to have a greater breadth of housing options."
It is planned that the properties at the site would be a mix of 90 social rented homes, 60 affordable rented homes and 22 rent to buy homes.
An extra care facility for 70 people is also set to be included, as well as a primary health care facility provided by Betsi Cadwaladr University Health Board.
Some councillors raised concerns about newly-built homes being lost to the 'right-to-buy' scheme, but Ms Budden said they were looking into ways that could be combatted.
Plans for 100 council houses, the first to be built by Flintshire Council in 24 years, were announced earlier this year after self-financing for council housing replaced a housing subsidy system, which bosses said was limiting the council's ability to build homes.
The 100 new homes are to be constructed over the next six years.
According to Ms Budden's report, a review of the sites around the county is currently underway, assessing suitability, housing need and planning policy.
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Posted by: dukedom at 16:38 on 08 July 2014 Report
So, in Flint, 241 dwellings replaced by 172- suppose our councillors will say that's progress!! Extra care facilities for 70 in Flint, so who will these go to? elderly Flint maisonette dwellers that were moved on. Mind you many will be old enough after 5 year wait from demolition start.
Also funders being sought for whole Flint project- so no money obviously. Another Flint farce.
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As part of National Slavery and Human Trafficking Prevention Month, the Sonoma County Human Trafficking Task Force will hold a rally in Santa Rosa Wednesday to take a stand against slavery in Sonoma County. The event will focus on putting a stop to human trafficking, both sex trafficking and forced labor, that is on the rise not only in Sonoma County, but also worldwide.
According to a report from the office of California's attorney general, from mid-2010 to mid-2012, California's nine regional human trafficking task forces identified 1,277 victims, initiated 2,552 investigations and arrested 1,798 individuals. Of those victims whose country of origin was identified, 72 percent are American. Labor trafficking, the attorney general's office notes, is under-reported and under-investigated, but it is indicated that labor trafficking is 3.5-times more prevalent than sex trafficking worldwide. The abundant agricultural jobs in Sonoma County make it a prime location for labor traffickers to force people into slavery, especially men.
"Together, we can and will take a stance against human trafficking and show our unwavering support for its victims," Pattie Heisser, a Sonoma County task force spokesperson said in a prepared statement.
Santa Rosa Police Department Det. Chris Mahurin, whose primary focus and passion is putting an end to sex trafficking, said the average age of entry into sexual slavery is 12-to-14.
Human trafficking, he notes, is not something that many residents think affects the bucolic county, but in the last year alone, Mahurin and the task force have rescued more than a dozen juvenile sex slaves.
Mahurin said a majority of the cases he sees take place along the Highway 101 corridor or in the Valley itself, with Santa Rosa Avenue in Santa Rosa a heavily trafficked area. But the biggest shift, he explains, has occurred over the last couple of years, during which traffickers have moved to online advertising and Internet trafficking through sites such as myredbook.com or backpage.com to sell sex. "This is a more discreet way to stay off the streets," Mahurin said, noting women are soliciting dates with promises of sexual acts in exchange for goods or money.
Of the victims Mahurin has helped rescue, a majority are women, with some of the youngest just 13 years old. Mahurin recalls a young girl who was recently rescued who was kidnapped by one trafficker and picked up and exploited by a different trafficker. Another minor victim was forced into sexual slavery by her grandfather. "Most of the time it is usually someone who would look like a boyfriend," the detective says, "and lots of times girls would say 'It is my boyfriend,' because they are so dependent and feel a connection that isn't reciprocated."
Predominantly all victims are domestics, either from Sonoma County or taken from another California region and relocated to the county. Mahurin said it is also common to see girls and women being shuffled around the Bay Area through various pimps in an organized crime ring.
Mahurin wants to debunk the misconception that pimps and traffickers are violent men who wear flashy jewelry and drive nice cars. While violence almost always comes into play, a vast majority of traffickers aren't violent toward their slaves, but rather prey on fragile victims who have no home life or have been abused by close family or friends in the past. "These (traffickers) have a mental hold or coercion over (their victims)."
Mahurin hopes the rally will raise awareness that "human trafficking actually exists in our county and it's a big issue." He will speak at Wednesday's rally, along with Sonoma County District Attorney Jill Ravitch, Sonoma County Sheriff's Det. Mechelle Buchignani, Verity Sexual Assault Victim Advocate Alli Brinkerhoff, Crossing the Jordan Executive Director Dana Bryant and a human trafficking survivor.
The rally will be held in Santa Rosa's Courthouse Square on Wednesday, Jan. 15 from 11 a.m. to 1 p.m.


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Rating: , Posted by Jean Coleman on Jul 20, 2012
A Review of EXPRESS MOVERS HAWAII Jean, July 10, 2012 Thank you Marco and Express Movers Hawaii for a stress-free household move from Oahu to Maui in July 2012. Moving at any time of life is difficult but as a senior woman well along in years I especially appreciate that manager Marco understood that I wanted to work with a moving company that would handle my dishes, lamps, and cherished items with care. Packing and moving house is stressful enough that I did not want to have to be concerned about the security of my shipment and needed a company I could trust. Manager Marco initially came to the house to assess what needed to be moved on much shorter notice than usual for contracting a date and was able to meet the pick up date I asked for. From then he made all arrangements to the Maui destination. On moving day two very able and personable men (Boyan and Shaun) arrived on time and didn't waste a minute from then to the time they closed the door on the truck. They came well equipped with moving tools, were quick moving up and down the elevator and in arranging the truck for efficient unload at Young Bros. Their last chore was to tie down and secure all the goods in the shipping container for the barge to Maui. I received a call from Boyan at the exact minute they finished, giving me the time of job completion and assuring that all was secure, a comforting, good touch of service I did not expect. Note: It helped me get through moving day that both men were good representatives of their company and worked with good humour. From the onset Marco assured me the shipment would be handled to my satisfaction and no problems. That is exactly how it turned out. From both the Oahu and Maui employees the service was as fast and efficient as estimated. The shipment arrived intact exactly as picked up and no problems. And the cost was as we agreed and within my budget. Express Movers advertises as Fast, Friendly and Professional and they are.
Quote or Order ID: #124
Service cost: 2100.00 USD
Moved within country: USA
Moved within state: Hawaii
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Picked up: On time
Delivery: On time
Primary contact person (Salesman): Marco
Dirty Items: No
Stolen Items: No
Damaged Items: No
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text: NRA: Holder Using Trayvon Martin to Push for More Gun Control Print article Send a Tip by AWR Hawkins 18 Jul 2013 post a comment On Thursday July 17, NRA Executive Director Chris Cox accused Attorney General Eric Holder of using Trayvon Martin's death for the purposes of pushing more gun control, The Hill reports. Cox said Holder treats self-defense as a "concept" that can be accepted or rejected rather than seeing it as "a fundamental human right." In doing this he said Holder sends a message "that legitimate self-defense is to blame" -- something Cox referred to as "unconscionable." Cox said the gun control push proves "once again that this administration will exploit tragedies to push their political agendas." Follow AWR Hawkins on Twitter @AWRHawkins


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Among the more absurd actions of the two-term Bush administration-and the Congress of the time-was the ban on the Edison light bulb in 2007.
This ill-advised ban takes affect next year. Environmentalists turned the good old-fashioned incandescent light bulb into a "green" boogie man. The anti-Edison bulb folks were thrilled to see the artificially supported rise of the odious and toxic compact fluorescent light (or CFL) and the Big Brother government-enforced fall of the Edison bulb.
As I see it, the ban on Edison incandescent bulbs was a small part of all the foolish anti-energy legislation passed by the Democratic-controlled Congress (and signed into law by Republican President George W. Bush) back in 2007.
The chief sponsors of the bulb ban were Rep. Jane Harman (D-Calif.) and Rep. Fred Upton (R-Mich.). The porcelain busts of both legislators deserve their special alcoves in our ever-expanding National Shrine of Dumb Ideas.
Since the day President Bush signed the Harmon-Upton ban into law, I became an Edison bulb hoarder. Yup, I make no apologies about this fact. I like incandescent light sources and will continue to use the devices. My eyesight is precious and I have no intention of ruining it under harsh fluorescent lighting.
My survival plan is to add to my growing stockpile of Edison bulbs that will see me through and light the way for years to come-long after the phased-in ban. It is my way to defy an arrogant, know-it-all federal government. And that's why I wholeheartedly support the efforts of Freedom Action.
My sister-in-law, a resident of California, reports that Edison bulbs are already banned in the formerly Golden State; residents are under penalty of law if they sneak bulbs across the stateline. Now that's creepy stuff!
Last month, the non-partisan Freedom Action citizens group launched a national grassroots campaign to repeal the ban on incandescent light bulbs scheduled to begin on Jan. 1, 2012.
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You deployed the most capable LMS platform (*cough* eFront *cough*). You have written the finest course material, crafted the best exercises, and organized them to perfection. You are finally ready to take your live, but could there be anything missing?
Tag Archives: instructional design
Adapting elearning programs cross-culturally
Culture determines not only how one learns and what one learns but also what one perceives as important to learn – and the effects of culture on learners' experiences in elearning can be profound. Culture affects social behavior, communication, cognitive processes, and how one interacts with learning technologies – all central components to elearning design (Vatrapi, 2008). Anybody who has taught multi-cultural classes innately understand this in those "lost in translation" moments – dead silence, hesitation, discomfort, lack of participation – all visual cues. But if you're doing an elearning course, especially if it's self-paced, trainers cannot know what's going on at the other end for learners. Continue reading
How would you go about converting a face to face course to an eLearning format?
Joan T. Cook raised an interesting question at the Instructional Design and eLearning Professionals' Group "How would you go about converting a face to face course to an eLearning format?" Several professionals in the Learning industry want to convert their f2f courses into an eLearning format. However, several of them do the same mistake again and again. They believe that by simply moving their content such as PowerPoint presentations, videos, audios, and documents to a Learning Management System that they have converted their face to face courses to an eLearning format. In my opinion, they have converted their traditional courses to an electronic format.
In this post I will present you the TOP 5 tips to Convert your Traditional Course into an eLearning format.
What is the best Instructional Design textbook you know?
There are several textbooks that are best for Instructional Design. The members of the Instructional Design & E-Learning Professionals' Group created the following list and I am extremely interested to read your comments concerning the list.
► If you would like to suggest your favorite Instructional Design textbook please write a comment. I will post the book at the top of the list! Lets Share the Knowledge!


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November 27, 2014
It will be a matchup between the NFL's No. 1 offense, led by Manning, against the NFL's No. 1 "D," led by Sherman, when the AFC's Broncos (15-3) take on the NFC's Seahawks (15-3) on Feb. 2 at MetLife Stadium in East Rutherford, N.J.
No upstarts here: Providing quite a cap to the season, this marks only the second time in the last 20 Super Bowls with the No. 1 seeds from both conferences.
The Broncos will be trying to win their third Super Bowl title, after 1998 and 1999. The Seahawks are eyeing their first championship.
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text:
The new mayor, in backing a winner, likely will end up a loser
City residents' bold stand against retailer strikes a hopeful chord
For many in South St. Louis, replacing the Southtown Famous with a Kmart is just something they can't swallow. And they're letting City Hall know it.
The residents of tony Flora Place get some unwelcome company
The Missouri Botanical Garden teams up with the Shaw Neighborhood, infamous for its feuds, to reach across I-44 in an effort to rescue McRee Town. All that's needed are a few miracles and about $50 million.


text:
A state hearing officer on Wednesday recommended rescinding a permit given to a company to extract copper from the ground underneath Florence using chemicals.Read More »
Tag Archives: copper miningFeed Subscription
Mining executive testifies: Rick Renzi behavior smelled fishy
PHOENIX (AP) — A former mining company executive has testified it was fishy that then-Congressman Rick Renzi insisted during a 2005 phone conservation that a proposed exchange involving federal land sought by the executive's company needed to include a particular piece of privately owned property.Read More »
Arizona copper mine land swap measure gets committee approval
Federal legislation that would allow plans for a copper mine in southern Arizona to move forward has cleared one of its congressional hurdles.Read More »
Brewer's visit 'may have fueled a fire' on disputed mining project
As the Florence Town Council contemplates whether to approve a controversial copper mine, the shadow of the Governor's Office is looming over Town Hall.Read More »
Company seeking copper mine forges pacts with town, stakeholder groups
In the "mutual benefits agreement" signed in 2008 and renewed recently, Superior pledged its support for federal legislation that would make a huge copper mine possible by exchanging protected land in the Tonto National Forest for parcels of comparable value elsewhere in the state. Any official communication opposing the plan to the governor or a member of Arizona's congressional delegation would void the deal, and the town agreed to provide letters of support to those same officials.
But in promoting its plans Resolution Copper Mining LLC, the company that would set up the new mine, has created similar agreements with groups whose opposition could be detrimental.


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Tufts Composers: Test Drive
Presented by Tufts University Department of Music at Distler Performance Hall
October 17, 2012
Guest composer Elliott Schwartz presents his four-hand piano work "Test Drive" on a program with keyboard and chamber works by Tufts Composers, including Michael Laurello's "Prototypes" for piano and electronic controllers.
20 Talbot Avenue
Somerville, MA 02155
Admission Info:
Phone: 617-627-2253
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Independence women find new career as meatcutters
INDEPENDENCE, Mo. (AP)--With a short loin in hand, Leah Burton headed to an ominous machine at the back of Curt's Market.
As she flipped on the large, silver contraption, a shrill noise could be heard coming from the machine. But what made her the most nervous was when she put the slab of meat onto the cold, silver tabletop and started to run it across a thin, sharp saw.
"I think I am probably most fearful of that saw," said one of the Lady Meatcutters at Curt's Market in Independence. "It sure does cut the meat."
Burton become one of the famous "Lady Meatcutters" at Curt's Market only six months ago. After working 32 years at Hallmark Cards and then spending the last 10 years happily retired, she said she had no plans to begin working again--especially in retail.
But a call from her friend and owner of Curt's Market, Donna Pittman, changed her mind.
"She is a good friend, so when she called and asked if I wanted to work at Curt's, I said yes," Burton said. "I shopped here for more than 40 years but never thought I would be behind the counter."
Pittman said it was never her intention to have Curt's operated almost entirely by women when she bought the store in 1989. Already experienced in running businesses such as convenience and grocery stores, the opportunity to purchase the now 60-year-old Curt's was actually placed in her lap by Burton.
"I was working in Liberty at the time, and she told me that Curt's was for sale," she said. "I looked at the store Feb. 1, and by Feb. 28, we were in it. It was well-known that Curt was not thrilled to sell it to a woman, which is why I had to be quick about putting my package together. When the deal was finalized, I think Leah even sent flowers. No matter the other businesses I have owned, Curt's is heads and shoulders above the rest. I think it is all because of our customers."
Since owning the market, Pittman said she believes she has had two crews of female meat cutters. Something, she said, was "purely by accident."
"I think it does make us unique, to have a business owned and primarily operated by women (three men also work at the market throughout the week). The grocery and meat-cutting business is a male-dominated field," she said. "For the longest time, all we had was women here. Then we hired a man, and customers would be surprised to see him working behind the counter."
Erlene Pyle also began working at Curt's about six months ago. She learned of the job by simply talking with Pittman one day after coming in to purchase some meat.
A retiree herself, Pyle said she never thought she would be working behind a counter, cutting and slicing meat. However, in the short time working at Curt's, she has developed a deep love and appreciation for each of the varieties of meat she works with daily.
"This job really makes you appreciate the different cuts of meat and how beautiful they really are," she said. "After we set up the case each morning, I admire it and see how beautiful each piece of meat is. Then when I wrap up some beef for a customer, and they are so happy with it, it really makes me happy too. I simply love the meat business."
Burton and Pyle agree that their favorite cut of meat is the filet. Burton said it is the texture of the meat she likes the best.
"It is just really tender. One of the best cuts of meat in my opinion," she said. "I was always a shopper before this job and never knew how big the difference would be on the other side of the counter. I have really learned a lot about meat since taking this job."
Pittman said customers enjoy having women behind the counter. She said many of those who frequent the business, 80 percent regulars she estimates, enjoy talking with the Lady Meatcutters and asking for their opinion on what to purchase.
"The women are all very personable. They like to nurture the customers," she said. "I really think the customers like the personal touch the ladies give them."
In addition to cutting meat, each of the women are responsible for setting up the display units each morning with the freshly cut meat, ground beef, sandwich fixings and a variety of salads. The ham salad recipe, Pittman said, is 60 years old and is an original to Curt's.
The sausage, also made fresh each day, is another favorite in the store. Burton said it is a simple process involving mixing ground pork and seasonings.
When there are few customers in the store, the ladies spend their time filling call-in orders or cutting meat to package into popular bundles.
"A lot of people come in and know they want something, but they are not sure what," Burton said. "It is nice to talk with them about what they want to do, where they plan to cook the meat, that type of thing, to find out what would work best for them. It is the people, our customers, that really make this place special."
Date: 2/22/08


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UMATILLA, Fla. (AP) - A central Florida woman is facing grand theft charges after authorities say she fleeced several adoption agencies.
Marion County sheriff's detectives said 33-year-old Deana Marie Day made an agreement through a South Florida law firm to give her child up for adoption. One firm allegedly paid her more than $6,000 in living expenses.
But authorities said while Day was collecting money from that firm, she was also receiving money from other firms for the same services. The child is scheduled to be born later this month.
Day was charged with adoption fraud and grand theft.
The Ocala Star Banner (http://tinyurl.com/by6r2ko) reports Day was released on $4,000 bond Friday night.
Information from: Ocala (Fla.) Star-Banner, http://www.starbanner.com/
(Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)


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Bass player of This Providence. Co-owner of Make Believe clothing.


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Photos and Description of this 1 bedroom holiday apartment in Saint-Aygulf - Apartment St. Aygulf
The beautiful, bright and comfortable apartment lies in a detached French country house. The house contains 2 living units and is situated in a quiet, grown residential area with 1-2 family houses in the Western suburbs of St. Aygulf. The single storey apartment on a spacious 600 m² property with beautiful, exotic and mature trees compromises the whole ground floor. It's suitable for seniors but also for families with children looking for a quiet, individual and comfortable holiday rental. Pets are also welcome. 5 min walk to the nearest bathing bay. In St. Aygulf all water sports and golf, horse riding, tennis, biking and hiking are all possible.
St. Aygulf and surroundings: Tranquil surroundings, pleasant & predominantly local neighbours who live here all year. No transit traffic, it is a cul-de-sac. A place for relaxation and rest. If you are looking for the hustle and bustle of the strongly frequented tourist centres, you will find it in the neighbouring villages like St. Maxime, St. Raphael or St. Tropez. There is a very good bus connection to Frejus, St. Tropez and St. Raphael.
Active vacations: Adjoining the village is the Massiv de Maures, the large natural reserve with beautiful lake scenery, also very close the Esterel mountains that offer wonderful paths for walkers and hikers with amazing views to the sea and surroundings. On the biking paths with different degrees of difficulty, adjacent to the village, biking experts and beginners can live it up. Water sport in all possible forms (sailing, wind surfing, water ski, surfing etc....) can be practised. 'Auqua-Land', located at the end of the village, offers all the possibilities of a water park for children and adults. Also very close by are golf, tennis and horse riding facilities.
Oasis of tranquillity: All tenants agree so far: In this hectic and loud times the absolutely quite and still central location of the apartment, far away from the hustle and bustle of the tourists it is the most important characteristic.
- Suitability:
- Long-term Renters Welcome
- children welcome
- non smoking only
- pets considered
- suitable for elderly or infirm


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Tonya Thomas is seen in a 2002 booking mug provided by the Brevard County, Fla., Sheriff's Office. Authorities say Thomas, 33, shot and killed her four children before killing herself on Tuesday, May 15, 2012 in Port St. John, Fla. The children ranged in age from 12 to 17. (AP Photo/Brevard County Sheriff's Office)
Photo by Associated Press /Chattanooga Times Free Press .
published Wednesday, May 16th, 2012
Stories this photo appears in:
In the middle of the night, Tonya Thomas' neighbors awoke to the sound of a gunshot and moments later heard a knock on their door.


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Chester High alumni vote to name gymnasium
M. Kate West
Chester Editor
"It will still be the Chester High School gym, it will just have Darold Adamson's name on it," said alumna Joan Sayre Feb. 23 at the conclusion of the vote on the initiative to name the CHS gym.
Although other names were mentioned in discussion, Adamson was the only individual nominated for the honor.
"Darold was a CHS teacher, coach and principal from 1957–1984. There have been other coaches, but the longevity is his," said Sayre.
Sayre commented on the unanimous vote, "We can also do a plaque and place in the gym or other area of the school where we recognize all coaches—past, present and future."
Among those Sayre thought should be listed is Luana Gakle.
Read more: Chester High alumni vote to name gymnasiumWrite comment (0 Comments)


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Business Development Resources
General Business Information
- Wisconsin Business Start-up Guide
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Chancroid Symptoms
Here's a taste of what TheBody.com has to offer on this topic:
Ask the Experts
Herpes/Chancroid No response to Valtrex`Thank you for taking the time to read my question. I have been HIV positive for four years. All of my current labs regarding my HIV status are good/ WNL. About three months ago I developed a red round shaped ulcer just below the gland of my penis....
Response from Joseph McGowan, M.D., F.A.C.P.
North Shore University HospitalBen,Sorry to hear about your problem.Both herpes and chancroid can cause painful, tender ulcers on the genitals. Generally with swollen glands as well. If they are recurrent (come and go) it would make herpes more likely. Syphilis may sometimes... Read more »
Condon 100% safe, I think not!!!!---Part2Hi Doctor, Thank you very much for answering my last message.I do still confuse, please... Read more »
Condon 100% safe, I think not!!!!Hi Doctor, I am 22 year old male.I am very well educate about HIV and alway be very... Read more »
Important STDSChancroid Cytomegalovirus Infections Molluscum Contagiosum Pubic ("Crab") Lice Scabies HTLV-I and II As medical science has become more precise in diagnosing infectious diseases, the list of known sexually transmitted... Read more »
HIV Infection in WomenOverview Current Research Transmission Signs and Symptoms of HIV Infection Gynecologic Screening Survival Among HIV-Infected Women Early Diagnosis More Information References for Statistics Overview The number of women with HIV (human... Read more »
Ask the Expert: Case Study -- Newly-Admitted Patient With a Penile LesionCase A 27-year-old male presents to the prison infirmary with penile pain. He reports having had the pain for the past three days, ever since accidentally catching part of the skin of his penis in his pants zipper. The patient reports previous good... Read more »
Sexually Transmitted Diseases and HIV-Related Risks:How Common Are STDs? STD Prevention and Treatment Bacterial STDs Viral STDs Parasitic STDs STDs Transmitted by Other Means Sequellae of STDs (Possible Complications) STDs and HIV STDs Increase Risk for HIV How HIV Impacts... Read more »
Connect With Others
hey INFECTED
Posted by Anonymous, 1 ReplyI was the one who suggested you test for chancroid. You said the doctor tested for chlamydia and it was negative. There are a lot of STD's out there that will give symptoms that are identical to yours. Were you prescribed anibiotics and if so what... Read more »
I just realize.
Posted by bigtar, 2 RepliesI just realize that my hand job exposure was not a risk. The tip of my penis touched her open sore near her chin. I was about to cum on her face and I may of have touched her chin that had an open sore.
Few weeks later I am having symptoms of... Read more »
Debtex please help!!!
Posted by Anonymous, 1 ReplyHi there,
I had a low risk exposure 2 months ago. Just little oral sex (insertive and receptive), few seconds, no cum. The problem was this: the next day appeared a ulcer on my face, near my mouth, like a chancroid. I was going to see the... Read more »
Posted by only1human, 2 RepliesHello and sorry for a double posting (?)!
So,,, Few weeks ago I was fingered by a man (don't know his status).
After 3-4 weeks I "got" anal fissure.
My question is: HIV infection cause annal fissure?! If it does, then I think I just become HIV... Read more »
Guides for People With HIV


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Beaumont/Port Arthur
Vidor police and Orange County SWAT responded to what now appears to be an erroneous report of a man barricaded in his home with a gun on Tannahill Street Monday night, Sept. 2.
One man was taken to the hospital for treatment after a weekend stabbing in Vidor.
Saturday, Aug. 31, 2013, at 6:48 p.m. officers responded to a report of a shooting victim in front of a residence in the 2500 block of N. 10th St. in Beaumont. Witnesses stated that the shooter left walking eastbound on Hoover Street toward N. Ninth Street.
The search to find a missing Alzheimer patient has ended, and unfortunately, it has not ended well. At around 8:15 a.m. Monday, Sept. 2, the Jefferson County Sheriff's Office received a call that a body had been discovered in the LNVA canal at the end of Sandringhamnear China.
The dogs all followed the odor of decay to the canal, said JCSO Deputy Rod Carroll.
Orange police say a 17-year-old Orange man molested a 5-year-old while he was babysitting the youngster.
Colton Shande Guillory was indicted by a Jefferson County Grand Jury on Aug. 29 for aggravated sexual assault of a child.
While we harbor no disrespect for the Wall Street Journal who called us "that scrappy little paper from Southeast Texas," we prefer to think of ourselves as simple seekers of the truth. We're of the opinion that headlines and sound bites never tell the whole story. Our readers demand all the facts, facets and flavors of every story or event. And, they expect to be informed, educated and stirred to action.
For this week's New York Times crossword puzzle, pick up a copy of this week's The Examiner on newsstands now.


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A glance at the mutual interests.
Israel and Saudi Arabia: Unlikely Allies
John Kerry and Saudi Women Driving
Jamie Glazov is Frontpage Magazine's editor. He holds a Ph.D. in History with a specialty in Russian, U.S. and Canadian foreign policy. He is the author of the critically acclaimed and best-selling, United in Hate: The Left's Romance with Tyranny and Terror. His new book is High Noon For America. He is the host of Frontpage's television show, The Glazov Gang, and he can be reached at firstname.lastname@example.com. Visit his site at JamieGlazov.com.
The Fight For Egypt
P. David Hornik is a freelance writer and translator living in Beersheva and author of the book Choosing Life in Israel.
Plot Thickens in Saudi National Case
Arnold Ahlert is a former NY Post op-ed columnist currently contributing to JewishWorldReview.com, HumanEvents.com and CanadaFreePress.com. He may be reached at email@example.com.
Saudi Connection to Boston Bombing?
Matthew Vadum is an award-winning investigative reporter and the author of the book, "Subversion Inc.: How Obama's ACORN Red Shirts Are Still Terrorizing and Ripping Off American Taxpayers."
Hamas Official: The 'Palestinians' Don't Exist
Saudi Grand Mufti Calls for 'Destruction of All Churches in Region'
Raymond Ibrahim is a Shillman Fellow at the David Horowitz Freedom Center, a Judith Friedman Rosen Writing Fellow at the Middle East Forum and a CBN News contributor. He is the author of Crucified Again: Exposing Islam's New War on Christians (2013) and The Al Qaeda Reader (2007).
Saudi Arabia and the Global Islamic Terrorist Network
Deborah Weiss, Esq. is a regular contributor to FrontPage Magazine and the Washington Times. She is a contributing author to "Saudi Arabia and the Global Islamic Terrorist Network" and the primary writer and researcher for "Council on American Islamic Relations: Its Use of Lawfare and Intimidation." You can find more of her articles on www.vigilancenow.org
The Islamist-Environmentalist Alliance
Daniel Greenfield, a Shillman Journalism Fellow at the Freedom Center, is a New York writer focusing on radical Islam. He is completing a book on the international challenges America faces in the 21st century.
Denying Asylum to a Gay Saudi Diplomat
Bruce Bawer is a Shillman Journalism Fellow at the Freedom Center and the author of "While Europe Slept" and "Surrender." His book "The Victims' Revolution: The Rise of Identity Studies and the Closing of the Liberal Mind" is just out from Broadside / Harper Collins.


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Opening in 2011, founders Michael Haywood and David Newton selected a location where the past and present could create a welcoming culinary and cultural space.
Our experienced team includes Michael's extensive culinary experience includes Hemmings Broken Plate in Port Dover. Chef Marcus Myerscough joined in Spring 2013, returning to Port Dover, having spent the last10 years in the culinary scene in Golden, B.C.
The Schofield Brother's erected the building in the 1850s and operated a grocery store until the 1920s. Located on Main Street and across from Powell Park the building has been the heart of commerce and village life, with a colourful history and host to a variety of different businesses. The Schofields name is an acknowledgement of this past.
Open Tuesday to Sunday, our hours of operation: Lunch (11am to 4pm) and Dinner (4pm to 8pm Sunday, Tuesday and Wednesday; 4pm to 9pm Thursday, Friday, and Saturday. Our Special Sunday Menus: Brunch Menu (10am to 3pm) and Prime Rib Dinner Special while supplies last.
Please call 519-583-3400 to make reservations or to book your next event. Schofields offers special Group Packages and Prix Fixe pricing for your holiday party or special occasion. We offer a premium selection of Wines, Beer, and Spirits both domestic and imports. Gift Certificates are also available for purchase.


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November 25, 2014
Stay up-to-date with KAKE News:
CINCINNATI (AP) -- The struggling Cincinnati Reds fired manager
Jerry Narron after a 31-and-51 start that was the worst record in
the major leagues.
The Reds became the second team to change managers today.
Earlier in the day, Seattle's Mike Hargrove resigned.
Narron was the second big league manager to be fired this
season. Baltimore's Sam Perlozzo was fired on June 18th.
The Reds say advance scout Pete Mackanin will take over on an
interim basis. The 55-year-old Mackanin managed the Reds' Triple-A
team in Nashville from 1990-through 1992. He was the Pirates'
interim manager for the final 26 games of the 2005 season after
Lloyd McClendon was fired.
The Reds have an off day Monday before they start a homestand
against the San Francisco Giants.
(Copyright 2007 by The Associated Press. All Rights Reserved.)
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Lady Gaga Fans at US Airways Center
By Melissa Fossum
The Evolution of the Metal Stage Show and the End of...
By Lauren Wise
By New Times
The Story of Kalliope, Phoenix's Extraordinary Party Car
By Amanda Savage
By Jason P. Woodbury
How a Single Tweet Launched A Cloud for Climbing
By Troy Farah
By New Times
The recurring mental image I get while listening to High on Fire's latest molten sludge-metal opus, Blessed Black Wings, is that of Lemmy Kilmister being strapped into that electric chair on the cover of Metallica's Ride the Lightning, then bellowing a soul-paralyzing shriek as the searing juice jolt smokes his gray matter and frizzes his greasy mane into a giant Buzz Osborne 'fro. And that's nothing compared to the California trio's live show. The fact that these three guys -- singer/guitarist Matt Pike (ex-Sleep), drummer Des Kensel, and bassist Joe Preston (ex-Melvins) -- can generate the sound of the planet getting broadsided by a shower of asteroids, and the crushing terror of 20-story stone beasts methodically obliterating everything in their path with each malevolent stomp, is nothing short of astonishing and core-draining. As the scorching air from the amplifiers pummels you, you'll feel like Gandalf tumbling into the abyss while locked in a death-grapple with the demonic Balrog. And you won't want it to end.


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Studio owner, mother of three, and passionate polecat, Annia Vazquez, encourages women to tap into their inner minx during pole-dancing and flirty-fitness classes. The studio takes pole dancing—once strictly a means of determining the next fire chief—and turns it into a full-body workout that incorporates core work, conditioning exercises, and sultry dance moves. Students can explore some of the other seductive arts during exotic belly-dancing lessons or courses that combine Vaudeville-style and modern burlesque. Classes keep comfortable with a maximum of 16 students, giving instructors enough time to dole out personalized tips to help newbies transform into veteran vixens.
Certified Zumba instructor Sandra Acosta leads students through energetic, Latin-inspired dance movements, tapping into her experience training with Zumba creator Beto Perez. Easier to follow than paint-by-the-numbers, Zumba amalgamates traditional aerobics with simple dance steps for an entertaining, calorie-zapping workout. Participants can burn fat more effectively than a pyromaniac in a butcher shop during their eight different Zumba sessions. Classes are held at various times and locations throughout the week, so dancers can shake their booties on their own schedules.
Wading through indoor heated pools, the instructors at British Swim School teach independent swimming skills to learners aged 3 months and older, adhering to a curriculum devised by British national swimmer Rita Goldberg. The 30-minute one-on-one sessions and small-group lessons, containing six or fewer swimmers, elucidate essential techniques for water safety and the importance of speaking fluent manatee. Swimboree (ages 3 months–3 years with parents) and Young Minnows sessions (ages 1–3 years without parents) teach wee swimmers basic water-survival skills, such as the back float. Turtle One and Turtle Two classes focus on freestyle, backstroke, and breaststroke maneuvers, honing more structured swimming skills in older kiddos. British Swim School's Shark courses enhance stamina and speed and teach even more demanding strokes, such as the butterfly and little-known mountain-goat flail. Certain British Swim School classes require parents to participate in the water or to supervise from the pool deck, and adults-only lessons allow grown-ups to refine their own abilities without the supervision of a toddler.
At Ace Bartending's 40-foot bar, ice clinks against glasses and prospective mixologists chatter during hands-on courses. Instructors wax informational about the history and production of liquor before outlining state and municipal legal requirements for serving alcohol or distributing liquor to horses. As students progress, they migrate to eight functional bartending stations that feature working carbon dioxide lines, and lessons feed hungry brains tidbits of information on the use of glassware and garnishes to craft a beverage with fitting aesthetic appeal. The curriculum bounds across a bubbling, colorful rainbow of 200 different drinks and recipes.
In addition to hands-on demonstrations and role-playing exercises, courses hand down lessons on how to land a job as a bartender and give tips for job interviews. The classroom's walls, like those of a real bar, are crowded with colorful bottles, lit by crackling neon beer signs, and held together by flyers for bands seeking bassists.
A dull thud shakes the padded floor as Ronny Lindsay drops a barbell after demonstrating squat thrusters to his student. All around him trainers bellow motivation, and the air is damp with the sweat of men and women of all ages powering through the workout of the day. This scenario plays out daily for Bruno and his team of trainers, each of whom holds at least a CrossFit Level 1 trainer certification and listens to a soundtrack of workout grunts on a loop before bed.
The trainers introduce exercisers to CrossFit gradually. They start by teaching On Ramp fundamentals classes and then roll out the workout of the day, which typically includes a nonstop sequence of exercises such as sprints, lunges, and pull-ups. Aside from the daily workout, the trainers oversee a specialized CrossFit Football program, which was created with guidance from an actual professional football veteran.
Though it's a national brand with locations sprinkled across 14 states, Chevys Fresh Mex doesn't succumb to shortcuts at any of its restaurants. The expert chefs at each eatery gather together fresh ingredients to prepare the entire menu from scratch, whether they're infusing chicken enchiladas with chipotles or simmering fragrant cauldrons of their homemade tortilla soup. Even though this hands-on approach harkens back to the foundations of Mexican culinary traditions, chefs also give each dish a contemporary twist—tacos meet flavorful drizzles of chipotle aioli, slow-roasted carnitas mingle with fresh oranges and lemons alongside fajita platters. Meanwhile, bartenders engage in serious agave innovation with top-shelf margaritas in flavors such as prickly pear and spicy mango.


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Happy Newyear and the first QOTW of 2011: study skills/challenges
Find a Conversation
|Wed, 01-05-2011 - 6:53pm
Hope you all had wonderful holidays and 2011 has started smoothly and nicely for you...
First question of the week for the year:
What skills for studying/doing school work/learning are a challenge for your gifted child? Do you (try to) help him/her in any way to master those skills?
|Wed, 01-05-2011 - 9:08pm
DS (10) always takes the easy path. He feels his first try should always be sufficient and it's always bare minimum. If he is corrected or anyone suggests that he try to improve, he has a meltdown. However, with some handholding and encouragement, he will work harder and is then immensely proud of the outcome.
DD(13) over-analyzes everything and turns what should be a simple walks into a trip up Everest. It's actually causing some problems this year in physics. It's not coming easily and her response is that it must be harder than it seems and thus she's not getting it. We're just trying to give her some space to figure it out as our involvement seems to add undue anxiety.
|Thu, 01-06-2011 - 8:54am
My barely 5-year-old has the attention span of a flea, unless something has deeply captured his interest, in which case he can persist at it for hours.
|Fri, 01-07-2011 - 4:58am
DD Y (10) is very unorganized and doesn't finish one thing before she starts another. And then she looses a lot of time with hopping from one thing to another and back, finding things back, organizing her school materials etc. She still has motor issues, cannot sit still while working, needs to bounce around every few minutes. But her way to deal with it is not ideal: it's to talk to her self in a whispering voice, and saying everything she does to 'herself' that way. 'ok that was the first assignment, now on the the next, oh tomorrow I have a Latin test, where's my book, hey my ruler is on the ground, I needed that for math, oh mommy did you know I got a grade back today' etc etc. Drives DD L batty as she tries to do her homework on the other side of the table. I try to help Y out by asking her questions but telling her not to answer me out loud, just do something with the question if needed...
|Fri, 01-07-2011 - 12:13pm
Regardless this executive skills are not where they should be (unless it's something he wants to do 150%, which isn't anything related to school), so we're working on those in general. Thankfully he isn't doing anything in school right now that is a challenge for him, so the lack of executive skills aren't affecting his work. But that being said his work (although correct) is terribly sloppy and has little effort in it.
|Fri, 01-07-2011 - 4:08pm
My older DD, 12, still struggles to work consciously in the way you describe your older daughter working. It's a pretty serious problem for her - in the classes she dislikes, at least. " I
|Mon, 01-10-2011 - 2:02pm
Organization has always been a problem for my 14-yo DD. It hasn't really affected her grades until this year, her first year of high school. She's in a nonsemestered school, meaning she has to keep track of 8 courses at all times. It's not ideal for someone like her, but she wanted to stay in the gifted program, making this school the only choice. She had a couple of nasty surprises in her interim report card and has since stepped up her game, so overall she's doing quite well. Still, it's been a massive adjustment for her.
She doesn't accept my help very well, so for the time being my husband is the one in charge of guiding her "organizational development." He's set up a large erasable calendar in his office and has her write down upcoming exams/projects on it. It seems to be helping.
On a positive note, she has made many friends at the school, got the lead singing role in two (extracurricular) theatre productions, and started a successful Scrabble club. Her overall confidence has gone way up.


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Heidi Klum Eclipses 2012 Volkswagen EOS
We've been told there's a new, more Golf Cabrio-esque Volksagen EOS behind Heidi Klum and it's been improved for 2012. We can't verify this because our photographer mostly brought back photos of Heidi Klum. But who are we to complain? »
The Seven Sexiest Auto Spokescougars
Automakers have been turning lately to sexy older women, a.k.a "cougars," to sell their cars. These "spokescougars" appeal to jean short-wearing moms seeking to feel sexy again and men seeking experienced ladies. Our seven favorites below. »


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The Environmental Refugee & the Bi-Polar Bear
By Liz Harrison (twitter: @GoldwaterGal) on Apr 04, 2013 in Videos
Do you know who Joe Dan Gorman is? Have you seen Intellectual Froglegs before? If not, you've been missing something! If so, no doubt you're appreciating the fact that his latest video is sitting here for you to watch right now!


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Thanksgiv(ukkah) in Paris (part 1)
- chefMolnar Nov 2, 2013 08:19 AM
I'm in Paris for a few months--I'll be here till the end of November. (I have been lurking on this board, so thanks to all the Parisian regulars for the great tips!).
So Thanksgiving is coming and for the first time in 77,000 years it will fall on Hanukkah. So I can't ignore it this year. We are inviting a few (French and American) friends to our place. Before I start a thread on the peculiarities of this occasion, I had a couple of general turkey questions.
First of all, unlike some people, I actually like turkey. I especially like turkey that tastes like something--I've been getting some decent free-range birds in the States lately. So the prospect of trying French turkeys could be good. So here is my question: Thanksgiving (the store) advertises "American-style" turkeys (more white meat). Would a regular French Dinde Fermier be a better bet? If so, any advice on how to prepare it vs. a decent American bird? Any affordable butchers you would recommend? I live in the 11th.
There is definately a difference between turkeys from a local butcher and "Butterballs." The French folk who know the States like Ptipois and Julot and Parnassien can better answer than I; I've only assisted at cooking one whole one but have bought legs from my rotisseur. To me that turkey was more lean, free range and tasty rather than plump and full of water.
re: John Talbott
"The French folk who know the States like Ptipois and Julot and Parnassien can better answer than I"
I've banished turkey from my universe... maybe only Ptipois or Parigi can help on this one
re: Parnassien
I've banished it just like you.
re: Ptipois
If I could get away with it, I'd simply banish Thanksgiving, the most time consuming to produce and least gustatorially satisfying meal in either my cooking or dining experiences.
I find myself the alpha female in our family this year, so I guess I have to just suck it up, maybe throw some garlic at it and smile.
re: mangeur
"Throw some garlic at it" is a solution to many problems and misfortunes in this world.
re: Ptipois
Come on all you banishers, chefMolnar says "I actually like turkey."
re: John Talbott
Thanks, John, for the support and thanks to Sunshine for the advice. As much as I like Spaghetti Carbonara, I can't resist this multicultural opportunity. We will have about 8 guests, so fortunately, I won't need a 22-lb. (10-kilo) bird. Right now I am getting prices between €15-17 a kilo from local butchers. No car, unfortunately.
If it's just prohibitive, I guess I could try another bird. If so, what? It should be fairly large, taste like something, and look cool before carving. Goose is traditional for Hanukkah in Europe, but I'm not going to experiment with it for that many people. My experience with American capons has been underwhelming.
re: chefMolnar
Pintade (Guinea Fowl) could be an alternative, although you will need a couple of birds. The flavour is different to chicken so interesting for those that have not tried it. Of course Chicken can be superb in France and there are many many different varieties, from good value to luxury in terms of price.
Find a shop that specialises in poultry rather than a general butcher for the best selection - there was a great one on rue Marche St Honore, or if that fails the poultry counter at Bon Marche used to have a very good selection. They will eviscerate, behead and take off the feet to order and you should be asked if you want to giblets - and say yes as they are essential for good gravy.
An of course its games season so you may get pheasant - but for eight people thats going to be four birds.
re: chefMolnar
You could find a good, not too large French capon.
But please, whatever you do, cook the stuffing inside the bird and not outside. Anything baked outside can't be called stuffing. I was traumatized for life by the sight of "stuffing" coming out of a bag and being baked one level below the oversized monster in my in-laws' oven in New England.
I'm a zero concerning turkeys but I am really good at stuffings.
re: Ptipois
I have been having very good experiences with the French Poulet Fermier, but I did want to try something different.
How would you describe the taste of French capons, say, compared to regular French roasting chickens? I find American capons quite bland.
re: chefMolnar
American chickens are bland too. French capons are like French chickens. Just choose a good origin/brand and you're fine.
Poulet des Landes, Saint-Sever, poulet jaune du Gers, poulet du Périgord and Poulet de Challans = all good.
One tip: if you buy the bird from a Monoprix or other supermarket (not necessarily the worst option), remove the lumps of fat that hide behind the cavity opening. If you buy it from a butcher, ungutted, and the butcher guts it for you, please do ask him to be careful with the skin before it is too late, since all poultry butchers now tear the abdominal skin up to the ribs, so that it is then impossible to stuff the bird. Bear that in mind, I have that problem all the time.
re: Ptipois
I know well how bland American chickens are. It's just that the last time I tried a capon it seemed, somehow, ...emasculated.
Our Monoprix near Nation is supposed to be pretty good so I will check it out. But I have been wondering about what a butcher will do here when you ask it to prepare your bird. The first time I asked for a chicken cut up (I wanted it jointed) the guy took out the thigh bone and hacked the breast in half vertically. At least I got him to give me the feet and the liver.
re: chefMolnar
I don't know your hood. I swear by Marcel at Marché St Quentin. The Harvard butcher (daughter lectures there) on rue 86 rue Faubourg St Denis is also ace. No way would they massacre your bird. Your butcher sounds like an assassin.
If you live near Nation, bear in mind that a marché de producteurs will be held on the weekend of November 16/17. That's when we get our stock of farm foie gras plus aiguillettes de canard, our fave cut which you can get from any butcher in Paris.
Kurtis, dude, are you reading this ? Maybe we can visit the market together barring any El Nino type blizzard ?
re: chefMolnar
I have never seen a butcher massacre a chicken in the way you describe. What is the difference between jointed and cut up?
If you are near Nation, you've got what is (in my opinion) the best and largest open market in Paris, on Cours de Vincennes.
re: Ptipois
It may be the way I asked for it (I must confess my French is rudimentary at best--my wife is the real Francophone in the family). He said "morceaux?" and I said oui. What I got were breasts and back sliced lengthwise (so that each half of the backbone had some breast meat), drumsticks attached to thigh meat without the thigh bone, and the wings. It seemed strange to me, but what do I know?
I've been going to the Charonne market, but I'll check out Cours de Vicennes.
re: chefMolnar
The French way to cut up a chicken (by volaillers) is: thigh + drumstick (volailler asks you if you want them separate), wings with one part of the breast meat, breast in 2 pieces (sliced lengthwise, bone-in) or 4 pieces (each half halved), and back cut in 2 parts (parson's nose with the 2 sot-l'y-laisse attached, and front part on which there is nothing to eat).
So, depending on your preference, you may get 8, 10, or 12 pieces, but generally the volailler asks you how exactly you want it cut up.
I've NEVER seen the thigh bone removed by any butcher. This one was from a strange planet.
re: Ptipois
"So, depending on your preference, you may get 8, 10, or 12 pieces,"
Or 2 or 4 or 6.
My guy will acommodate me and cut fowl up in any number of cuts I wish - I do it depending on the crowd.
And I've never had an obliterated animal.
re: Ptipois
In our house it's not stuffing, it's dressing. and it doesn't go in the bird. :) I also love turkey, but I think if I were celebrating Thanksgiving oops, Thanksgivukkah in Paris, I'd go with roasting a couple of chickens and preparing all the other trimmings that are traditional to you. (since every family is different.)
re: chefMolnar
That's interesting to know about the goose. Hmm...I never knew that.
The problem is that the producers plan to have their turkeys at a good roasting size by Christmas, since Thanksgiving doesn't exist outside of the expat community in Paris, so MOST of the turkeys are the size of large chickens by the end of November.
DON'T order an overpriced bird from Thanksgiving -- they're badly overpriced, and I've yet to talk to someone who speaks highly of them. (they're close to highway robbery on all the fixin's, too -- head to G. Detout for pecans -- larger supermarkets and marches around Gare du Nord/Est will have things like sweet potatoes.
Head out and start talking to volaillers and boucheries -- ask them if they can order a whole bird for you. Expect them to look at you like you have suddenly sprouted a horn. Explain that you're American and it's for Thanksgiving -- then they'll at least not think you're loopy.
Brace yourself -- you'll spend €10 or more per kilo -- yes, you'll part with US$100 or more for your bird -- and it will have to be small, as anything over about 10-12 pounds just won't fit into a French oven.
ETA: advise if you have a car -- I know a farm out (way, way out) in the 77 where you can order a bird, but there's no way to get there via public transport.
re: sunshine842
"Brace yourself -- you'll spend €10 or more per kilo "
The last turkey I bought here was over 70 E if memory serves me.
re: John Talbott
we spent at least that every year when we were out in the wilds of the Seine-et-Marne....I'm sure it's quite a lot higher in the city.
re: sunshine842
ETA: advise if you have a car -- I know a farm out (way, way out) in the 77 where you can order a bird, but there's no way to get there via public transport.
They'd have birds that are big enough to roast, by late November? I have a car and an américanophile wife, and would appreciate the coordinates very much!
re: tmso
they're not very big -- 5 kilos or so, but they're here:
You could combine it with a day trip to Nemours and/or Milly-la-Foret.
re: sunshine842
We head down to the Fontainebleau area from time to time anyway, so that's about the most convenient location for an out in the country poultry farm. Merci énormément!
re: tmso
Enjoy -- they have a small shop with locally-made products (including Gatinois saffron) and Madame's home-made terrines (which are knock-your-socks-off) -- dit bonjour from the other Americans!
You'll need to reserve this week or next, as they butcher on Wednesdays, Works out okay, since you'll likely end up with the celebration on Thursday!
I'll miss seeing them this year -- they're a wonderfully kind family (but I get to spend Thanksgiving with MY family this year!)
re: chefMolnar
and it's a really beautiful corner of the Ile de France -- Milly-la-Foret is worth a visit all by itself.
re: sunshine842
Love the Halle there. Love the market under the Halle where we have shopped for dozens of picnics.
And the little jewel of a chapel decorated by Jean Cocteau !
re: Parigi
picking up the turkey became a Girls' Calm Before The Swarm -- several of us would pile into the car, have a lovely lunch in Milly, then go collect the turkeys before we went home to start cleaning and cooking. Fun.
re: chefMolnar
Where is Souphie when you need him? Perchance you could cajole him into making the trek with you...
re: tmso
Hélas, I should have just taken what my local butcher could find. Although they said they would have a 4-5 kg bird, the reality was just over 3 kg, and very badly butchered. Skin torn in several places, many bits of feathers stuck in the skin. Even though it was only 15 minutes out of the way, I regret the trip.
Lesson learned: I should just trust my trusted butcher!
re: tmso
Or pre-order with my Dordogne farmer-butcher. In fact he is at the Vanves market this weekend, and will be back at Enfants Roughes on the 14/15 December weekend.
Our turkey totally delivered, and we did not even leave Paris. It was a 3.5 kilo one, and it was the size we wanted.
The butcher told us he had just delivered a huge one last Thursday to some Americans in Paris. On Thursdays it also delivers to restos like - you better sit down - Le Châteaubriant, Spring, Bistro Paul Bert…
Here is its calendar for the year-end.
13 au 15 Décembre Pari Fermier Vanves
14 et 15 Décembre Enfants Rouges
21 et 22 Décembre Enfants Rouges
These are their prices:
Tarif marchés et salons Paris
OU et QUAND: voir à la rubrique « planning ».
GRATUIT: 1 volaille gratuite pour 10 achetées (1 volaille = 1 poulet, pintade, lapin, canette, 1/2 chapon, 1/ dinde, 1/2 pintadon, 2 pigeons, 5dz extras frais, 1k de découpe, 1k autruche).
LIVRAISON: le jeudi matin. Paris intras muros (+ 10ct/km au delà) 20€ de 5 à 15 volailles ou équivalent. 1€/volaille à partir de 16 volailles.
Découpe poulet Cuisse: 14,70/k, carcasse: 0,80/pièce, aileron: 5,60/k, blanc, foie et gésier: 17,60/k
Poulet 9,00/k (rôti 13,50/k)
Pintade 10,30/k (rôti 13,50/k)
Lapin 11,00/k
Canette ou canard 11,70/k
Oie (déc) 16,90/k
Pigeonneau 17,90/k
Pigeon de réforme 5,80/k
Chapon au lait 15,40/k
Chapon loupé au lait 11,80/k
Pintadon au lait (nov/déc) 30,00/pièce
Dindon-chapon au lait (nov/déc) 8,20/k
Dinde (nov/déc) 10,40/k
Poule (mi déc) 5,70/k
Oeufs 1jour 3,70/boite de 6, 13,00/plateau de 30
Oeufs extras frais 2,60/boite, 10,00/plateau, 90,00/carton de 360
Oeufs frais 1,80/boite, 6,50/plateau, 60,00/carton
oeufs 3 semaines 1,20/boite, 3,50/plateau, 30,00/carton
Autruche (déc) 30,00/k
Pineau (d'une voisine) 16,00/litre
Divers: 1 litre sang, 1k pattes, mise ss vide: 1,00
Their number: 05 5391 3026
Enfants Rouges: 2 producteurs
Mer & Vigne 10-20% de Producteurs
MPP: Marchés de Producteurs de Pays 90% de producteurs
Pari Fermier: 99% de producteurs
re: Parigi
Thanks for the tip; I'll take a look and give them a try if it looks good.
re: Parigi
I like turkey, too. Especially French turkey. So sue me. Just go to your favorite butcher and order a bird about a week ahead, and prepare for sticker shock. The expat-filled suburb I live in ensures that I'll just get an eye roll and something muttered about "American Christmas". The first year I ordered one, the butcher pleaded with me to cook it low and slow, because "this is a good French turkey". And he was right. No brining or anything: just season, rub with butter, stuff if you like, and cook at about 170 for a couple of hours--mine's usually done before I think it should be...
re: mbcraw4d
yes -- better flavor, more moist...I use olive oil instead of butter, but low and slow wins.
We are Thanksgiving non-banishers. We don't go out of our way to any butcher.
We simply go to our favorite 'hood butcher and ask him to order a turkey.
Our fave stuffing has been :
1. Cantones fried rice
2. oysters, celery and bread.
3. rosemary, garlic, anchovies.
Pti the banisher was one of the guests and saved our turkey from the new oven's caprices and helped us make one of the best turkeys. -- Even she liked it. C'est dire.
Our last turkey cost around 50 euro, from the incandescent Marcel of the St Quentin market, the same price as the aristocratic chicken (Barbezieux) that Julot once hand-delivered to us.
re: Parigi
Naturally, I don't dislike a good farm turkey when it is roasted properly. And I will happily save any of my human brothers/sisters who are facing a culinary riddle of any kind. But I find turkey in general the least interesting of all poultry items. Especially the big fat industrial type, "monstrum horrendum, informe".
re: Ptipois
I forgot to mention: that was indeed a dinde fermière. Of course. Need I specify.
re: Parigi
I remembered and I thought it useless to specify, for had it not been a dinde fermière I would have pelted you with chestnuts all evening.
re: Ptipois
Here's a non-banishable concept: Thanxgiving food fight !
re: Parigi
Yeah, that pretty much describes Thanksgiving for a lot of families.
Another good way to source a transcendental farm turkey is to haunt the marchés de producteurs in Paris (one today in Vincennes, Parc Floral). Case out a good-looking poultry dude (I mean the poultry, although a good-looking dude always helps), and ask him if and when he is coming back to Paris. There is another marché de producteurs scheduled around Thanksgiving week. If all things work out, book a turkey for him to bring next time. (Get his farm's number, price, etc.)
I've lost track of where we are/were but (despite your caution) goose is not a bad choice, nor capon nor pintade from a good guy (and at least all my buchers are guys, so no accusations of sexism please.)
But since I often confess to sins here I wouldn't to even P. Francis, the best Thankgiving meal I've had in France (well, Geneva) was marcassin, cooked with a poivrade-type sauce of about 12 bottles of red wine reduced down to an intense thick heavenly end-point that left us all swooning.
re: John Talbott
Sounds pretty intense, but I don't think marcassin will quite work for Hanukkah ;^).
OK, here's where we are at this point: First choice, dinde fermière if I can find one I can afford. Second choice, a couple of pintades. I'm thinking along the lines of something with apples, chestnuts, and a cidre normande gravy.
I will check out Parigi's boucherie recommendations.
Any other insights welcome.
re: chefMolnar
>>> Second choice, a couple of pintades. I'm thinking along the lines of something with apples, chestnuts, and a cidre normande gravy.
You don't have to do like me but this is what I do (Norman-style):
Roast pintades
When halfway done, add peeled, cored and quartered apples (and chestnuts if you wish) and a couple of halved shallots. No garlic.
Finish roasting, basting often.
When done, just hot from the oven, pour calvados over everything and flambé.
Then add some crème fraîche.
It is possible to baste with cider while roasting but do flambé with calvados. Works with pintade, chicken and pheasant.
re: Ptipois
Wow, sounds great. Do you put anything in the birds?
re: chefMolnar
I have to disagree with Ptipois about the stuffing. Call it "dressing" if you like, but do cook it outside the bird. If it's cooked inside, you have to keep the whole thing in the oven an hour longer, which more or less guarantees an over-cooked bird, Outside, and not in a bag, it gets crisp, and can be moistened with drippings, which will give it a taste of whatever bird you choose to roast.
re: Ptipois
Good point.
Aren't most of our family's "stuffings" or most encornets' or veal/etc's. "stuffings" prepared aside?
Just asking.
re: Ptipois
heehee -- I'm with you -- if it's in the bird, it's stuffing. If it's in a dish, it's dressing.
re: lagatta
My two daugthers almost came to (verbal) blows over the difference 2 weeks ago.
re: chefMolnar
Generally, I don't. I can put a few shallots, onions or apples inside to provide some volume inside so that the birds do not get too dry, but if your fowl is good quality you shouldn't need that.
re: Ptipois
My best friend (a Georgia girl by birth) made pintade like this for her Thanksgivings for years -- she was actually a little peeved that I appeared on the scene and found a whole turkey within a few weeks. (she doesn't hold a grudge, though...)
I strongly recommend Mark Bittman's method of braising a deconstructed turkey.
Since the leg/thighs and breasts cook at different rates, Mr Bittman advises, "But if the white meat is handled like a chicken breast and just barely cooked through, it remains moist and tender. And if the dark meat is cooked for a long time, with moisture, it becomes so tender it gains the consistency of pulled pork.
The way to achieve both of these states simultaneously is to braise, and the best starting place is not with a whole turkey but with turkey parts — specifically, thighs and breasts."
This also solves the conundrum of cooking a large bird in a small oven.
re: ChefJune
I'd consider following his recipe any other day of the year, but just once a year, I need a WHOLE bird sitting on the table.
re: sunshine842
Totally agree. None of this deconstruct alternative crap. And no tofu turkey for me.
re: Parigi
Fowl bits and parts baked at different times are not "roasted chicken" as I know it. They're oven-roasted chicken parts.
Roasted whole, a fowl is a different dish from roasted parts, for reasons related to physics and the repartition of heat. It has a taste of its own, a smell of its own, a juiciness of its own, a mouthfeel of its own, and you serve it and deal with the leftovers in a completely different way.
re: Ptipois
Pot notes on Thanksgiving past: Because I needed to prepare TD dinner with the help of a 2 year old, then haul portions to her mom (and dad) in hospital, I took an extraordinarily easy route. I spatchcocked it. it roasted in 80 minutes, all parts tender and juicy. No, no big bird to present at table, but this year there really wasn't a formal table. Just turkey and all the fixins and a sigh of relief that all were well. Really worked in a pinch.
re: mangeur
for a situation like that, you gotta do what you gotta do.
Since you were going to have to cut it up to transport it anyway, the "whole bird" argument sort of dissipates!
re: mangeur
Spatchcocking is different than cutting up. It is a way of keeping the bird whole and insuring a closed-circuit cooking, keeping the juices and flavors inside. And if you play your cards right (I'm sure you do), you get very tasty, juicy results.
I ordered a turkey once from the butcher in Ferney Voltaire when I lived in Geneva. It was for Canadian Thanksgiving in October. He said the farmers get them ready for the US Thanksgiving through New Years period, and he'd have to check his sources. I came back a week later, and all he could find that was ready was a 10 KG white turkey. Just massive, but we had 20 people, so it worked out. He gave me a good price (7euro/KG) and a roasting pan, so I took it. It was highly tasty. I cooked it real slow at about 150-160 with tin foil over it until the last hour or so. I shoved garlic and unpasturized butter under the skin.
I might have a photo of it somewhere. I'll post it. Keep in mind that Geneva is not far from some serious poultry country (Bresse), but where in France isn't?
What specifically Hanukkah dishes did you make? Latkes? Soufganiot?
It is Hanoucca or Hanouka, in French. The large Sephardic community eats Bunuelos. http://en.wikipedia.org/wiki/Bu%C3%B1...
re: lagatta
Hi. I just came back to this thread. In case you're wondering, you can check out Part 2:
I did get soufganiot and topped them with pumpkin butter. I also made potato and Brussels sprouts latkes.


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Also, A Nice Night For Murdervia
Filed Under: Popular Detective
Dead Certain
The Hands of Mr. Prescott
Three Fingers Of Death
Death Dons A Disguise
Death Walks In Circles
Also, Women Are Funny and Wings Of The Law
Mission Of Death
The Captain Died In Silk
Motto For Murder
She looks terrified, even though she is clearly about to smash that guy's skull in.
The Cat From Siam
This cover was later reused for Don't Look Behind You!
The Dead Don't Die / The Fifth Grave
She Was Betrothed To A Dead Man
A hard-boiled novel of strange love and violent death in a madmen's cult
This issue of Popular Detective also contains Murder Off Honduras, and the entire issue can be read here.
Death Has A Poker Face
The Lair Of The Claw
Also includes Mr. Quick And The Dead, Too Tough To Die, Marked For Murder, and The Sword Of Death
Two Bullets
Death Strikes Out
Also includes One Corpse Afloat