text:
Pie crust -- chilling flour?
I understand the science behind using chilled butter and shortening, ice water, chilling the crust, etc. So I'm wondering, why not go beyond that and chill your flour? Would that alter the chemistry of the flour too much? Or would it actually help prevent forming tough gluten that takes away from the flakiness of pie crust? Or would it simply do nothing? Any thoughts? Anyone tried this? Seen it in a recipe?
re: korrie
Well you're right, I'm starting to rethink my position after reading the other answers!
Go ahead. Chill the flour if it helps you keep everything really cold. I often store flour in the fridge because I use different types and I want to keep them fresh.
re: roxlet
re: greygarious
That's a great idea; I didn't even think of that. Making a pie right now, and I'm gonna throw my pin in the fridge.
re: greygarious
How do u store the flour (vessel?) I used to store flour in the refrigerator in my old place. I may have to store some flour for the summer and want to avoid condensation.
I've never done that but it sounds like an excellent idea. I don't think anything in flour gives a hoot whether it's warm or cold, at least within the vary narrow range that we humans perceive as such, but fats have a narrower range - much narrower. I think anything that helps to prevent the fat from becoming liquid while the dough is being made and rolled out is a very good thing.
re: babette feasts
I suppose that depends on how warm your kitchen is. I have never noticed flour to be "warm" at all, and when I add my frozen butter, Crisco and ice water, the whole mass is extremely cold.
Chilling the flour will not change its "chemistry" - but it will help keep the butter/shortening/lard stay solid as you cut it in.
There are two things to avoid when making pie crust. One is forming gluten. This happens when the flour gets wet. Kneading speeds gluten formation, but the real culprit is water. This is why the no-knead bread recipes work the way they do. (Long rises in your fridge.) Gluten makes your dough tough and hard. If you use butter in your pie crust it pays to check the fat content of the butter. Some brands of butter are wetter than others, making them less desirable for pie crust.
The other thing to avoid is warmth. The key to a flaky crust is the fat must stay solid and the mixture of flour and fat must be a mixture of little lumps of fat covered with flour. If you go too far or the fat melts, you just have greasy flour and your crust will turn out fall-apart sandy. In a properly made pie crust, when you roll out the dough you are actually squashing the little lumps of flour-covered fat and forming them into flakes.
I hope this helps.
re: PinchOfSalt
Correct, which is why I freeze my butter, and grate it into the flour with a large-holed Microplane. Then quickly cut in the Crisco that has been in the freezer in small pieces, and sprinkle on your ice water.
I doubt it would make much difference if any, and certainly not if you sift it, which ought to bring it close to room temperature just like that.
No need to chill the flour or the rolling pin. Any potential benefits (doubtful) will be miniscule and short-lived.
I chill the fats and liquids and sometimes the utensils, and chill the dough again at every stage, but I've never chilled the flour. It doesn't get that warm where I live (Seattle) so I never thought it would make much difference (and I tend otherwise to go to extremes in my quest for the perfect pie crust).
My mother never chilled any of her ingredients. She cooked in a minimally-air conditioned house in the Sacramento Valley (summer temps up to 110° and higher), and then a minimally-air conditioned mobile home in Alabama (a balmy 90° most of the summer). Her pie crusts were exquisite--light and flaky beyond belief. Go figure.
re: MsMaryMc
Piecrusts were made beautifully long before refrigeration and air conditioning were invented and/or available.
re: sandylc
Food for thought.
re: sandylc
True. My Mom could make a pie in no time flat, the crust was perfection, and her secret, lard and chidings not to overmix the pastry. For me, I need all the help I can get in making pie crust for some reason.
re: sandylc
Wonderful point.
re: John Francis
And Julia often mentioned keeping in her refrigerator a granite slab on which she rolled dough. I figure every little bit of cold might help, so why not chill as many components as are practical for you?
The recipe for pie crust which I got from mother-in-law, the best Yankee pie baker I know, calls for cutting shortening into the flour and salt and then chilling the mixture.
When you want a pie crust, you measure out a couple cups of the mixture, add ice cold water and you can roll the crust immediately without waiting.
This is one of those tips you won't hear much about. But I've been sharing it for years on Chowhound.
People would sneer at me when I told them about refrigerating flour/shortening and then Alton Brown discussed it on his show and said how well it worked - and voila it's now culinary brilliance.
Grandma's Pie Crust Recipe
(This makes enough for several pies)
6 cups all purpose flour
2 tsp. salt
2 and 1/3 cups shortening (grandma uses half regular Crisco, half butter flavored Crisco, with ZERO trans fats)
1. Combine the flour and salt in a large bowl.
2. Cut in half of the shortening with a pastry blender, to make coarse crumbs. (They will NOT be uniform in size and shape, nor fine like coarse meal.)
3. Cut in the remaining shortening. Place in airtight container and store in the refrigerator until ready to use. (Will keep up to 3 months no problem). You will get enough crust mixture for several pies.
For a 9-inch Double Crust Pie:
Measure out 2 cups of the cold crumb mixture.
Add 4 Tablespoons of ice cold water. Stir gently and quickly.
Dough should be soft and not dry. Add a little more flour if too wet, or a little more water if dry.
Take half the dough, form a circle and roll out immediately on a floured board. Do the same with the remaining half for the second crust.
Sounds like a good opportunity to do a little experiment. I chill my flour by dint of storing it in the freezer. Keeps it fresher, especially whole wheat flour, which I find gets stale pretty quickly.


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subset: commoncrawl


text:
Potatoes au gratin - Sauce split??
I'm wondering if anyone has any idea what i did to cause my potatoes au gratin to split?
I didn't exactly follow a recipe, just made them like my grandmother always did: bechamel with chopped shallot, 2 tbsp melted butter, 2 tbsp flour, 2 cups milk (skim, lactose free). I prefer a slightly thinner sauce for potatoes au gratin. The bechamel was prepared on the stove with hot milk, I took it off the heat to add my extra old cheddar (1 cup) and seasoned with S&P, mustard, paprika, etc. I combined with thin sliced potatoes, ham and some thawed and pressed spinach and baked for about an hour at 375.
I took it out of the oven and the sauce had split, it looked terrible! I stirred it up and it still tasted ok but I would love to find out why this could happen for the next time I make them. I live alone but it's a dish that I would love to make for company in the future. Thank you. :)
Could the fact that you didn't use real milk have something to do with it--an emulsion problem?
re: greygarious
cream ! yes!
skim? nah!
re: greygarious
I guess I might have to break the lactaid pills out of the cabinet when I want to indulge. I can't get lactose free cream and i think evaporated milk is probably a bad idea. It just seems odd to me because I have a similar recipe for LF mac & cheese and it's never split on me. :(
Serves me right for trying to make a dairy-loaded food lactose free! On the other hand, it tasted delicious and I wouldn't mind experimenting with it. Maybe whole LF milk, a bit more starch to keep it together or gentler baking? I would be willing to use a bain marie for a good dairy fix...
re: elysabeth
Yes, it's the sauce, the heat and length of baking time; it's a common problem with potatoes au gratin, ask anyone who makes the dish on a regular basis. Aside from switching up the dairy (I use heavy cream and don't make a bechamel anymore) you could lower the heat by 25-50°, but even that might not totally solve the problem, as it will just up the amount of time it takes to finish cooking, although gentler heat might be the ticket. Precooking the potatoes will help cut down on baking time. Slicing them paper thin may work for you. Try blanching the potatoes first, if you're slicing your potatoes by hand, not with a mandoline. And no evaporated milk for you, if you're lactose intolerant.
Mac 'n cheese is baked for less than half the time than au gratin potatoes, about a half hour for the cooked macaroni as opposed to 1 hour and more for the raw potatoes to finish cooking through, depending on quantity, and enough time for the proteins to curdle; that's why mac 'n cheese doesn't usually break or not as obviously as au gratin.
Here's a fairly lengthy thread discussing the perils of au gratin potatoes, and what some posters do to avoid breakage and gain success. As you see, you are not alone:
re: bushwickgirl
Thanks, that's a great thread. If the problem is extended high heat on casein I'm really starting to wonder if a bain marie might be the way to go. The bechamel did not split until it had boiled again. I sliced the potatoes by hand to about 1/8" but a mandoline would probably be even better.
Maybe I could bake the potatoes for the first 30 minutes in a small amount of stock & butter before I add the sauce. I really love the flavour of potatoes that have had a chance to brown in the oven but I think it might be necessary to precook them for tender potatoes and smooth silky sauce. :)
re: greygarious
I use Lactaid skim all the time and it doesn't usually break. And you cannot tell the difference, once it's thickened up.
re: Phurstluv
lactaid milk tastes the same as cream?
re: alkapal
Most certainly not. But once I use it in a white sauce, it thickens up just fine. I know that it won't have the same mouthfeel to it as if I had used cream, but the au gratin cheddar sauce I make for my potatoes tastes very similar, even if I use skim.
re: Phurstluv
Do you have a recipe for your gratin that doesn't split using Lactaid skim milk?
I'm thinking what happened here is that the potatoes, ham and spinach gave up their water in the baking process and leached into the bechamel, and the low-fat subs. may have been part of the problem too. If you want perfect ones every last time: Slice your requisite amt. of spuds thinly and rinse and dry. Place in large saucepan and cover with milk. 2% is fine, just to cover though. Bring to a boil over medium heat, and let the potatoes cook until BARELY tender and milk starts to look a bit "sludgy." Tip into gratin or shallow baking dish and smooth out: pile your shredded cheese on top, and bake at 350 for about 45 minutes. You will never look back. S,P, and garlic can be added to the poaching milk. It will take forever to soak your saucepan, but for foolproof scalloped? Well worth it.
re: mamachef
i cook mine using blanched and well-drained (patted dry, too) potatoes.
i too wondered about the spinach.
i don't use skim milk; i don't think it is suitable for cooking anything, is it?
re: alkapal
In general, skim milk is unobtainable. At least in my kitchen. Low as I can go and not feel totally cheated is 2%, but I almost always run with full-fat. For this recipe, because the potatoes give their starch off into the milk as it heats, 2% works ok though. This is my go-to, along with Edna Lewis' amazing potato casserole, one of the best things you'll ever eat.
re: mamachef
I have followed this proces ever since I saw Jacques Pepin do it on a cooking show and it has never failed me yet. I also use full fat milk, so I would think the amount of fat in the milk must enter into the equation.
re: NE_Elaine
Well, it may. I'm just lucky that this has worked out, but maybe the fact that I also dot with copious amounts of butter (to make up for what I didn't use with the milk ;-) saved the day. Chemicalkinetics should feel free to chime in anytime, though. A thorough explanation will undoubtedly be given. My very BEST guess is that the fats/proteins in the milk combine with the starch in the potatoes to create the "thickening synergy", but what do I know? I'm a cook, not a physicist. Or even very smart, for that matter. ;-)
re: mamachef
Thanks, this sounds easy and good, I'll definitely try it.
The lower in fat the dairy product, the more prone it is to being problematic in sauces unless it's already processed by evaporation/condensation.
I've tried many recipes with varying results, but I used a Cook's Illustrated recipe for our Christmas meal, and it's now my favorite. There were only three of us, so I halved the recipe and it made plenty for dinner plus leftovers. I made a couple slight changes to the recipe. I used Yukon Golds, rather than Russets, and dried thyme instead of fresh. And rather than put all the cheese on top, I put half of the potatoes in the baking dish, topped with half the cheese, and then another layer of potatoes and cheese. They came out perfectly done, rich and delicious.
thanks for these tips, I promised the Mother I'd grill something tomorrow and after their bedtime thought, well I can't ask her to do anything on Mother's day so started a scalloped potatoes dish. I tossed into the sliced potatoes diced onions and apples, layered Jarlsberg cheese and coated the sucker in bechamel (2% milk and butter with lots of fresh crushed garlic) and sprinkled with sage and paprika wrapped and fridged it (I know it might discolor - who cares). and then I thought "ok now what the HELL temperature do I use and for how long while I'm hovering over the grill?" since I didn't pre-cook the spuds, I'll just have to go low and slow I guess. fine by me.
this thread has helped.
re: hill food
Sometime, try the au gratin or Dauphinoise potatoes with white sweet potatoes or even yams, never splits, low gycemic index and tastes awesome, l use old gruyere.
re: Delucacheesemonger
oh I will, esp the Dauphinoise with heavy cream. my Jarlsberg was getting moldy and I figured it needed to be used soon (personally I don't care but don't want to freak out the people for whom I'm cooking) I understand the differences in potatoes and starch content and the results one finds (purple ones LOOK great in salad, but don't really work in that application) but my audience doesn't much care or notice these things. f*$% 'em, I'll cook things they like, but really for myself. Gruyere woulda been a good choice as well IMHO. I am imagining a sweet potato would stand up to a stronger cheese. hmmm. I see a tarte on the horizon.
re: hill food
Here's a very basic gratin, using milk, butter and Gruyere, accompanied by luscious photos, from food52:
re: bushwickgirl
That looks fantastic, I'm definitely going to try it.
Skim is not milk for culinary purposes. You need to use whole milk at the least.
Also, if you are going to tinker with fats and starches you need to keep water-releasing veg out of the mix.


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Abu Dhabi Film Festival 2013: Merzak Allouache to receive filmmaking award
Hugo Berger | October 29, 2013
The Algerian director�Merzak Allouache will be presented with the Variety Middle East Filmmaker of the Year Award at a special ceremony at Emirates Palace today.
Allouache made his feature debut in 1976 with the acclaimed�Omar Gatlato, a cynical depiction of young men in Algerian society.
This movie was screened on Saturday as part of the Abu Dhabi Film Festival's special programme of debut films by Arab filmmakers.
Allouche's latest work,�The Rooftops, was the only Arab film in official selection at the Venice Film Festival this year.
It is one of the entries for this year's ADFF Narrative Competition and will be shown at 3.45pm on Wednesday, October 30 at Vox 5, Marina Mall.
For information about tickets visit www.abudhabifilmfestival.ae
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So this guy goes to ride the Irvine iShuttle. This is no set up to a joke. Well, actually, it kinda is. The iShuttle is a pet project of the city's Agranistas. They have big plans for it taking thousands of people daily from the Irvine Transportation Center to the Orange County Great Park, among ot ... More >>
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text: Al Gore Is a Big Oil Man Now Print article Send a Tip by TobyToons 10 Jan 2013 post a comment Al Gore, Mr. Green, is sure rolling in the green now after selling "Current TV" for $500 Million to Al Jazeera TV and its owners, who just happen to be major players in the oil and natural gas industry (you know, the ones that are causing global warming). Maybe now that he has that kind of dough, he will stop trying to sell carbon credits out of thin air. I'm not holding my breath. Cross posted: TobyToons.com (Conservative Political Cartoons)


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November 27, 2014
MADISON, Wis. (AP) -- Auditors are recommending the federal government try to reclaim nearly $23 million from Wisconsin health officials.
The Wisconsin State Journal reports an audit by the U.S. Department of Health and Human Services' inspector general's office found the state failed to adequately document $22.8 million it charged to the federal government for mental health services for young people through Medicaid from late 2004 through late 2006. Democrat Jim Doyle was governor during that span.
The audit concluded the state's cost estimates weren't supported by adequate studies and documentation.
Current Wisconsin Department of Health Services Secretary Kitty Rhoades has countered that federal auditors misinterpreted and misapplied their own laws and rules. She says the charges were justified.
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Driver's seat won't move all the way forward--no visible obstructions in the track
Discussion in 'General Chevy & GM Tech Questions' started by jbeall, Jun 18, 2013.


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November 29, 2014
MILWAUKEE (AP) -- The police chief in West Allis says it seems like there were clear warning signs about a former police officer now suspected the deaths of two women whose bodies were found in suitcases dumped along a rural road about 50 miles away.
But Chief Charles Padgett says the signs of coming violence are only clear in hindsight.
Padgett was a detective when Steven Zelich was forced to resign following a 2001 internal investigation that determined Zelich has been stalking women while on duty.
Padgett says the violent end to Zelich's "very unique" story has saddened his department.
He says he and other officers keep thinking about the families of the women who died. He says he feels for them and the loss they are trying to deal with.
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Reconstruct three sweaters to new more stylish knitwear.
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Decorate Lego Wonder Woman cookies with Confetti Cakes, New York
Recreate the designer look for less. Full tutorial and free printable template!
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Make a felt grumpy cat mask!
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How to refashion you old jeans into cutoffs with flair.
Bare boring bike basket? Try this bunting.
This sweet ballet slipper is the perfect medium for your child to practice learning to tie a bow.
The Maison Sajou Sewing Book
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Easy DIY Wood burning Utensils
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Make a replica of latest IT DESIGN
A delicious little box for birthday treats!
these cute little monsters will nibble on your books and keep your place
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I will definitely use nicer fabric next time... hehe ;)
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Before he moved to Florida, David Young was an American hero: A Green Beret, a Gulf War vet and a Bronze Star recipient. The vet was once among the nation's youngest state legislators after winning a seat in his native New Hampshire's state House at the age of 21. Two years ago, when he relocated ... More >>
If you've had better things to do than watch daytime television and nibble leftover Chinese food, you might have missed the tragic news. The TV show Judge David Young -- a courtroom drama staring the sassy former Miami-Dade man in robe -- will air for the last time September 4. Whic ... More >>
A presidential hopeful talks about milk
It's fall, and you know what that means: another new courtroom reality show that follows in the footsteps of the timeless classic, "The People's Court." On Sept. 10, our very own Judge David Young will preside from the bench on daytime TV. (Locally, his show will be aired at 1 p.m. on WBFS; ... More >>
Since 2000, dozens have died in county jails. Poor medical care has contributed to the problem.
What does it take to catch an ID thief?
A place where hookers and drug dealers roam becomes Miami's Soho
To keep X-craved Miami Beach raving, Hasidic teenagers smuggled in pills by the hundreds of thousands


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As my brother-in-law says, anything is good with cream cheese frosting on it. These cookies are no exception. Very moist and tender with the perfect addition of creamy, sweet, cream cheese frosting.
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Audio 'D' & Finetone is a Hearing Aid manufacturing company located in Windham Maine with two Hearing Aid Center retail locations one at the main office in Windham and the other located in Scarborough Maine.
We produce hearing aids for Audiologists and Hearing clinics all across the USA in addition to our own retail stores. Two companies combined in 1999 when Audio 'D' (started in Paoli, PA) acquired Finetone. Finetone Audiology Portland has been manufacturing hearing aids for over 30 years in Maine. Audio 'D' is founded by a family with a combined experience of over 100 years in the Hearing Aid and micro acoustic device industry.
Our main focus is providing fast, convenient solutions for you and your hearing needs. With our common sense approach to testing, fitting and fine tuning to your wants and needs we assure you will be satisfied. A Hearing Professional should have in-depth knowledge of your hearing aid in order to maximize the benefit to you. Audio'D' & Finetone designs and manufactures hearing aids. We know them through and through and will get the most from them for you.


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The Assignment module allows teachers to collect work from students, review it, and provide feedback including grades. Using assignments, students can submit any electronic files (e.g., Word-processed documents, spreadsheets, images, audio, video clips) or type their response directly into Moodle. Take the following steps to submit an assignment in Moodle:
1. Click the "Edit my submission" button to update submission.
|Prev: How to set Messaging options in Moodle 2.
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Bond 45 - National Harbor
- Address:
149 Waterfront Street
Oxon Hill, MD 20745Neighborhood:
National Harbor
- Cuisine:
SteakhousePrice: $50 and over
Bond 45 - National Harbor
- Dining Style: Casual Elegant
- Website: http://bond45.com/
- Phone: (301) 839-1445
- Hours of Operation:
Lunch: Saturday-Sunday: Noon-4:00pm
Dinner:Sunday-Thursday: 5:00pm - 10:00pm, Friday 5:00 - 11pm,
Saturday: 4:00pm - 11:00pm, Sunday 4:00-10:00pm
- Payment Options: AMEX,Diners Club,Discover,JCB,MasterCard,Visa
- Cuisine: Seafood, Italian, Steakhouse
- Dress Code: Smart Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Full Bar, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Takeout, Wheelchair Access, Wine
- Private Party Facilities: At Bond 45 National Harbor your occasion is our great privilege. Whether hosting a corporate event or celebrating one of life's momentous occasions, the food, service and ambiance of Bond 45 National Harbor are unparalled. We provide several options for both seated dinners and cocktail receptions.
- Private Party Contact: Nicole Sylver 3018321487x
- Special Events: For Private Events please contact Nicole Sylver at 301-832-1487
A word from Bond 45 - National Harbor
Bond 45 serves up a genuine Italian experience including real American 'firsts'Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerScenic View
Bond 45 - National Harbor - Best Restaurants in National Harbor ›
Bond 45 - National Harbor reviews from OpenTable diners
152 reviews since July 31, 2014
- Food3.9Service4
- Ambiance4Noise LevelModerate
special occasion (79)scenic view (67)romantic (49)fit for foodies (46)good for groups (40)notable wine list (36)great for outdoor dining (24)neighborhood gem (20)hot spot (15)vibrant bar scene (13)late-night find (8)kid-friendly (7)great for lunch (7)great for brunch (2)Show More
- It was ok but no way was it worth the prices!BethDDined on 11/15/2014It was a nice restaurant and a lovely location but the prices were outrageous. I can go to Capital Grille, Morton's, Ruth's Chris' for less than this restaurant and get a better meal. The food was good but certainly not worth the prices they charge. I was disappointed over all.Special Features:
- Fine FoodJabulileDined on 11/14/2014Both of our trips to Bomd 45 have been dinner/evening experiences and both we require good. Service is excellent with all staff attentive and focused on customers. The food was fresh, well prepared and delicious.Special Features:I would recommend this to a friend.
- excellentbilliepaulshamDined on 11/14/2014Went there for our anniversary and were served complimentary glasses of champagne. Our waiter was superb--always available when we wanted him, always checking up on us.Special Features:I would recommend this to a friend.
- Fun placeOpenTable Diner Since 2014Dined on 11/8/2014Delicious bread, yummy steak!! Busy vibrant atmosphere.Special Features:
- OpenTable Diner Since 2008VIPDined on 11/7/2014Excellent food, great service - would highly recommend this restaurant.Special Features:
- not worth the moneyozzymanVIPDined on 11/2/2014Slow service food quality below par for high priceSpecial Features:
- Very overpriced for quailtyOpenTable Diner Since 2005VIPDined on 11/2/2014Dinner was good but for the price it was ridiculous. If I'm going to pay that much the food had better be more than good. The stay was cooked right but still had adey taste to it. My partner loved his scallops
- Not Worth The MoneyBond45Dined on 11/1/2014Had dinner here Saturday night for my birthday. Ordered Porterhouse for 2 cooked Pittsburgh medium rare. Steak came out already sliced and it was more on the rare side near the bone. Steak had very little sear on the outside which is Pittsburgh style. Steak was tender but had a strange flavor, not sure what spices they used if any in cooking. Sides were fair portions and ok. Macaroni and Cheese was kind of dry and had little flavor. We did order Lasagna to go and that was good. Definitely not worth the $300.00 bill including tip. You have to expect a better steak at a steakhouse. As a travel agent I am always looking for good places to send my clients. This was not it.
- OpenTable Diner Since 2010Dined on 10/28/2014My reservation was for 2030 hours, we got to the table about 2045. We ordered an appetizer and meal. It took one hour for our food to be brought to the table. We asked for olives and we did not get them with the appetizer, they forgot and brought them after we were finished. We did not get a spoon for our side, we asked for a spoon and never got it. When the bill was brought to the table there was no pen. This is the second time I have eaten here, and I hate to say that I will never come back. Very disappointed. I would NOT recommend Bond 45 to anyone.Special Features:
- Sadly Disappointedlove2eatoutDined on 10/28/2014The overall experience and quality of the food WAS NOT worth the cost...way over priced for the value received. I would not go back nor recommend the place.Special Features:
- Fair to good but priceydpoarchDined on 10/25/2014The food was good but not impressive enough to warrant the cost. the appetizer meatballs were very good. My wife and i both ordered the aged strip loin. both steaks were burnt but still fairly tasty. the 12.00 side of potatoes reminded me of tater tots, we did not eat them and i do not think they belong on the menu in such a nice and pricey restaurant. The staff was very accommodating.Special Features:
- Great Food and Amazing Service!FAMEDined on 10/25/2014The food was delicious but the service really made the experience. The calamari appetizer was a sample of the flavor story to come. It was perfectly seasoned and lightly breaded. The Crab Steak was made full of lump crab meat. No bread crumbs or fillers. If you enjoy a nice steak the dry aged NY Strip practically melts in your mouth. I'll definitely go for the filet or the surf and turf next time. The jumbo lump crab and shrimp stuffed lobster in three words...to die for! At the close of our meal, freshly baked chocolate chip cookies were passed. A nice touch for those who enjoy a sweet treat but didn't save room for dessert. My parents and I managed to save room for a slice of the cheesecake. Pure heaven!mi will definitely return.Special Features:
- Not what we expectedRichardCDined on 10/25/2014We have eaten here for years, something is very different about the food. It was not par with other outings at Bond 45.Special Features:
- A special DinnerSpecialDinnerDined on 10/24/2014I took my wife her for a quiet birthday dinner. Being our first time we were surprised how the food exceeded our expectations. It was just one good dish either. The Mozzarella and meatballs appetizer was amazing, the steaks were unlike any I have had and the cake was delicious and filing. Wine selection was good as well.Special Features:
- Consistently DeliciousJoyousDined on 10/20/2014We came here for the second year in a row to celebrate our anniversary. I mentioned that when I made my reservations and they ensured everything was perfect. We got the best view of the Harbor, complimentary champagne, limoncello to go with our dessert and a very attentive server. We have been here several times over the past four years and we have never been disappointed. We chose the calamari and shrimp for our appetizer. It was so fresh and tasty! We shared the surf and turf along with Parmesan mashed potatoes. That dish was beautifully presented. I savored every bite. We always order a slice of tiramisu and red velvet cake for dessert. We always reserve Bond 45 for celebrating special occasions and they always deliver. Thank you!Special Features:I would recommend this to a friend.
- Great service and foodOpenTable Diner Since 2007Dined on 10/11/2014My husband and I enjoyed our time at Bond 45 for an anniversary dinner and were expecting a traditional steakhouse. This was our first visit to the restaurant and would go back again. We started with the procuitto and mozzarella platter, delicious! We both ordered the dry aged steaks with the asparagus and rosemary potatoes. Fantastically flavored! We finished with a wonderful flute of lemoncillo and a complimentary chocolate chip cookie severed straight from the oven! Our sever was personable and shared his interests in formula 1 car racing as we are from the Baltimore area and he had visited for the recent race. Highly recommend.Special Features:I would recommend this to a friend.
- mediocre at bestFoodieVIPDined on 10/11/2014nice steak, but portions were really small, steak was burnt. For $60+. What -- no baked potatoe??? Roast potatoes are SOOO boring. Other steak places in the area are better.Special Features:
- Steak restaurant - not Italian!HighexpectationsDined on 10/6/2014Food was good - excellent appetizer platter - prosciutto, tomatoes, etc. - but had a difficult time finding more than a few entrees I'd identified as "Italian". Despite this, the entrees were delicious - I had lump crab shaped into a "steak" and my guests shared a rib eye they said was excellent. The complimentary limoncello at the end of the meal was a lovely touch. Our server was extraordinary.
- DisappointingTravel4ever62Dined on 10/5/2014Took a business client for dinner. The ambience was very conducive to a business dinner and the wait staff were "appropriately attentive" (they were responsive, professional and attentive) but not intrusive. However the food was not above average and in fact the steaks were served barely warm and the 101 layered lasagne was burnt and dry. Sides and deserts were delish.Special Features:I would recommend this to a friend.
- Sunday dinner.OpenTable Diner Since 2012VIPDined on 10/5/2014I had fish which was great, one steak at our table was very over cooked, and the roasted skin on red potatoes where actually fried skin off Idaho potatoes. We have eaten here many times, usually everything is spot on this time not so much.
- Great ExperienceChrHarDined on 10/4/2014Friendly service. Comfortable atmosphere. Great selectionsSpecial Features:I would recommend this to a friend.
- An absolute must!BOND45NHDined on 10/3/2014This is my second time here. As usual, wonderful service. I love the warm the cookies!Special Features:I would recommend this to a friend.
- Special TimeFunfoodDined on 10/3/2014Bond 45 was a great place to celebrate our anniversary. The staff was extremely friendly and personable. Our waiter catered to our every need and he appeared at the appropriate times. Made nice recommendations from the menu and off the menu. Highly recommend for special occasions.Special Features:
- Great Food, but Horrible Service!ProfessorJakeVIPDined on 10/2/2014I ate here once before in the bar. That experience was awesome! Good food and good service even though the bartender was very busy, so I returned. This time was a dining room experience. Food was still great but as many of the other reviews point out, service can be a miss and sometimes very disappointing. Unfortunately, just be prepared not to experience good service and have very low expectations in that regard and you'll come away with at least a very good meal. The management seems very friendly and dives right in to help and carry the wait staff a great deal, but that's about all you can count on.Special Features:I would recommend this to a friend.
- Deliciousva1evan5VIPDined on 10/2/2014Pricey but good. Great for a special occasion. Try to sit outside. Great view.Special Features:I would recommend this to a friend.
- Wife of a steak lover!DcflygirlDined on 10/2/2014Took my hubby there for his 64th birthday dinner. We were early but seated right away. The service was great, we had a table by the window with a view of the ferris wheel and the big screen showing the Nationals ball game. Our waitress was very pleasant, well informed, attentive and nice. The staff sang "Happy Birthday" to my husband in Italian, it was a wonderful birthday dinner.Special Features:I would recommend this to a friend.
- Exceeded my expectationsclarkdcVIPDined on 9/30/2014I like steak and I like the steakhouse experience/food. This restaurant served me the best steak I have had in a long time. It was wonderful. Perfectly seasoned with a yummy bernaise sauce on the side. The rosemary potatoes were excellent and the tomato & blue cheese salad was well done. We ordered wine by the glass because our group had different entrees. The wines offered by the glass were terrific. I read the reviews of this place beforehand and was expecting a 3 star night. It exceeded those reviews by a lot.I would recommend this to a friend.
- Loved Bond 45Dani9269Dined on 9/30/2014The food was wonderful and the service was impeccable. Want to try the one in NY now!Special Features:
- Awesome Anniverssry DinnerSweetnessDined on 9/29/2014My wife and I drove from Michigan to celebrate our 7th wedding anniversary. As my wife loves prime steak I decided to try Bond 45. The atmosphere was excellent and the service was great. Our waiter was fantastic. They seated us where we had a great view of the Harbor as we could watch the Ferris Wheel as it went around and changed colors. Our food was fantastic, cooked to our specification. We will certainly go back to Bond 45 again.Special Features:I would recommend this to a friend.
- No, no, & nojaceDined on 9/28/2014I am still mad at myself for sticking around, considering the service was SO poor & the prices were SO high. The food was bland at best, the server (receipt just says 8, no name) gave no explanation or suggestions, was gone for very long periods of time, & was just overall awful. When we spoke to the manager, his only response was, "He's one of our best." To which I responded, "If he's an example of your best, I'd hate to see your worst." Never again. I will never suggest this space to anyone. Ever.
- FantasticTonyDined on 9/27/2014I picked Bond 45 out of Website for National Harbor and it was a great choice.....Special Features:
- anniversaryOpenTable Diner Since 2014Dined on 9/27/2014very good steakhouse, one of the best steaks I've had in the DC area. fabulous puff pastry bread /excellent cheese cake. Wait staff excellent, patio has wonderful sunset view and view of the ferris wheelSpecial Features:
- BirthdayDinnerDiningDameDined on 9/27/2014Food was excellent as usual. Service and seating, not so much. We had an early reservation and place was pretty empty. Seated off to the side with late afternoon sun making area pretty warm. Bench seat was dirty. Cleaned when we were ready to leave. Inatttentive service except for water.Special Features:I would recommend this to a friend.
- Date NightKadineDined on 9/25/2014Perfect choice for a date night. Wine, whiskey and steak. Food was tasty. Service was excellent.Special Features:I would recommend this to a friend.
- Great Place for businessInterviewdinnerVIPDined on 9/22/2014This is a great spot to bring a client when your at the Convention center for a conference. Great Service, Great Food and an easy walk from the convention center.Special Features:
- 1st Anniversary dinnerOpenTable Diner Since 2007Dined on 9/21/2014We celebrated our first wedding anniversary at dinner here. They were ver accommodating, allowing us to come earlier as we arrived one hour prior. Service was good.Food was good. I would return.Special Features:
- Bad ServiceChrisDined on 9/20/2014Terrible overall experience. Had 2 waiters and order was still messed up. 45 min for sautéed spinach? Crazy, never got a refill on beverages and had to track down a manager to get my check. Who by the way I'm guessing knew service was bad, because he never once asked how everything was.Special Features:
- Excellent service & tasty foodDCLocalVIPDined on 9/19/2014After bragging to our friends how great this place was we finally got them to come out and try it. We all had the filets but unfortunately 3 of 4 were overcooked. While disappointing, they replaced the steaks and more than made up for it in service and free desserts. Our friends said the replacement steaks were worth the wait and it turned out to be an excellent night despite a bit of rockiness. The staff here is top notch. The food, when done right, is amazing. Great flavors - the prosciutto and mozzarella platter is fantastic. The asparagus with cheese is a must order and there is no bad option on the giant desserts.I would recommend this to a friend.
- Not a pleasant experienceGirlsWeekendDined on 9/19/2014Customers were offered complimentary champagne after being seated, we were not. The poor service continued from there. We felt ignored most of the dinning experience, the dinning room was not busy. The filet was prepared very well, the rest of the food was fair and overpriced.Special Features:
- Great DiningOpenTable Diner Since 2014VIPDined on 9/19/2014The experience was excellent, it was great food, service, ambiance. Well worth the money!Special Features:


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CAPE CORAL, Fla - Luigi Fuentes is spending the 4th of July holiday styling hair, but a week ago he was chasing after a crook.
Fuentes fell victim to a bogus police officer.
The victim tells WINK News he was pulled over by a man waving a flash light in another car at the corner of Pine Island Road and Santa Barbara Boulevard in Cape Coral last Saturday.
The man was dressed in plain clothes and claimed he was an undercover officer.
"He asked me for my driver's license and registration", said Fuentes.
The victim the claims he pulled out his wallet and that's when the bogus officer snatched $60 in cash and took off.
Fuentes admits he should have known something was up. The crook was in an unmarked SUV and didn't have any police lights or sirens on, but he did flash a badge.
The victim fears its not the first time the fake officer has struck in the area.
"He knows the exact the street to turn on and how to get away fast", he added.


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Sara Farrell led all scorers with 17 points and Melissa Lake added eight points for Cherokee in Marlton. Teariah Mosely and Gina McCool chipped in six points apiece for Cherokee, which built a 25-15 lead at the half. Vanessa Neal led Pennsauken with 10 points.
on February 03, 2011 10:23 p.m.
on February 03, 2011 10:23 p.m.
02/03 - 12:00 AM Girls Basketball FinalPennsauken 25Cherokee 37
View/Post Comments


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Stepping back from the week's news, show regulars Robert Scheer, Tony Blankley and Matt Miller, along with special guest Ed Kilgore, address the role and responsibility of multinational corporations in our economy and the role of religion in American politics. —KA
A Progressive Journal of News and Opinion Publisher, Zuade Kaufman Editor, Robert Scheer
© 2014 Truthdig, LLC. All rights reserved.


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We recommend
Product Info
Girls 2-6 Sundown Teenie Wahine Set - ARLWR00008
A rainbow of fun has been placed at both sides of this short sleeve rashguard. Designed to be worn over her swimsuit, it provides a much appreciated barrier against burning, chafing and rashing. 80% nylon/20% spandex. Imported. Hand wash in cold water.
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Click here for our entire shipping policy and rates
Items purchased online or by phone may be returned or exchanged by mail or at any DC Shoes/Quiksilver/Roxy retail store.
For a full refund, returns must be made with the original receipt and merchandise must be in its original condition.
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Reviewed by 2 customers
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Had the same problem as others. My daughter only wore it once and got black dots from dirt & sand. Very disappointed!
- cute design
- Nice fit
- Protects Kids Skin
- Gets Sand
- Gets Sand In Fabric
Best Uses
- Pool
- Water Activity
I bought this super cute suits from local surf shop. We live in Hawaii and I bought size3 for my 13month girl thinking this will be great investment for beach plays for a couple of years. First time we used for only 30min at the beach, I hand washed immediately and noticed some discoloration and staining... along with some black spots. I thought it was mold but thought how can it get moldy when I washed&dried immediately after the use. Turned out it was SAND GOT STUCK in the fabric. I used it one more time at the beach (~2hrs) and she played in the sand, now the sand is all over her bottom and its IMPOSSIBLE to get rid of them. I soaked, washed, rubbed, sprayed it and nothing comes off. I love the design but VERY VERY disappointed by the fabric and printing quality.
- Was this a gift?:
- No


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The Trans Global Health programme is a part of the Erasmus Mundus Joint Doctorate Programme and focuses on health threats to vulnerable populations that often face complex, interwoven problems such as poverty, inequity and co-morbidity. Vulnerable populations are not only found in low-income countries, but also in Europe where groups with limited access to health services are growing. The studies conducted within the current programme will contribute to improved access to care and prevention; quality health services to ensure better health outcomes; innovative care constellations that build on patient/community engagement as well as public-private partnerships; and re-orientation of the current global health emphasis on infectious diseases by incorporating the challenges of non-communicable diseases and ageing. Integrated and effective global health solutions will be realised through synergistic, transdisciplinary and evidence-based research.
The programme enables PhD students to get a double degree, from two different partner institutes in two different European countries: in the Netherlands – VU University Amsterdam, University of Amsterdam, or Amsterdam Medical Centre (AMC); France – University Bordeaux Segalen; Belgium – Institute of Tropical Medicine Antwerp; or Spain – University of Barcelona Institute for Global Health.
The programme is coordinated by the Athena Institute of the VU University.
The 2015 call will remain open for applications until 31 December 2014 (midnight). For more information, see: http://www.transglobalhealth.org/
Annual conference all students present Education and reporting Research Mobility
Applications are accepted until 15 January 2013. They must include:
The doctorate programme is open to students from around the world with an academic master's degree and at least 5 years (300 ECTS) of academic education and proven excellence in academic records. Candidates should have affinity with the call topic and fit with the proposed research project listed in the call. Student backgrounds must be relevant to the project: e.g. medical sciences, biomedical sciences, health sciences, medical anthropology, governance and health, health economics, etc. The excellence of the programme is guarded by selecting only the top 10% of applicants for an interview. The final selection will be of the top 4-5%. The applications are scored for their (1) personal profile (CV, international scientific activities, background, extracurricular activities, academic performance); (2) motivation (fit of the project with students' competencies and interests); (3) quality of the master's thesis/research; (4) English proficiency; and (5) quality of PhD research proposal. Based on the interviews, eight students are selected for entry into the EMJD programme. The selection criteria in order of weight are: (1) quality of scientific background; (2) quality of reporting; (3) intellectual ability to take a system perspective; and (4) confidence to execute inter-/transdisciplinary research. The selection of PhD candidates by host and partner supervisors must be approved by the Steering Board


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NEW DELHI (AP) - An Indian navy submarine has caught fire after an explosion and sank at a port in Mumbai.
Navy spokesman Narendra Vispute said efforts were being made to ascertain the safety of about 18 navy personnel on the diesel-powered submarine.
It submerged at its berth in the naval dockyard early Wednesday with only a portion visible above the surface.
He said an explosion on the submarine caused a major fire. The cause is being investigated.
Indian media reports say the 16-year-old Russian-made submarine, INS Sindhurakshak, had recently returned from Russia after undergoing an overhaul and upgrade.
(Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)


text:
Today in HIStory
September 02, 2013
On this day in 1995, "You Are Not Alone" became the first song EVER to debut #1 on the Billboard Singles Chart! Watch You Are Not Alone. #KingOfPop
Additional Content
Comments (3)
Ana Paula Galha... Tue, 09/03/2013 - 20:51
Yes You Are Not Alone, I love you MJ.
Barbora Tue, 09/03/2013 - 12:29
It´s true "You are not alone". I love this song. I love you, Michael.
daisy71 Tue, 09/03/2013 - 11:32
Wonderful song!!! Love You so much!!!


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Welcome back to school! Start the year with lesson plans that will help create a caring community within your classroom: A Leopard Doesn't Change Its Spots, Respecting Different Opinions, and In Praise of Me!
Watch this video to learn how resources, lesson plans, and videos on the Denver Art Museum's Creativity Resource for Teachers website can inspire you and your students to think creatively and critically.
Watch the video
Come see the real thing. Tours for ages K-12, hands-on and interactive with a focus on 21st century skills.
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Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1/3 Photos of Brunch Panini
Prep Time:
Cook Time:
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6 mins
Recently, I've began to love and discover different panini and grilled cheese in my grill panini. This is from Rachael Ray.
Units: US | Metric
Serving Size: 1 (265 g)
Servings Per Recipe: 4
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Every recipe, menu, tip and how-to is right here, at your service.


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tropical screensaver Windows 8 downloads - Free Download Windows 8 tropical screensaver - Windows 8 Downloads
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Sometimes you are indexing data and want to have as little to do in the input, or maybe even no influence on the input. Still you need to make changes, you want other content, or other fields. Maybe even remove
Playing with two most interesting new features of elasticsearch 1.3.0
Just a few days a go elasticsearch released version 1.3.0 of their flagship product. The first one is the most waited for feature called the Top hits aggregation. Basically this is what is called grouping. You want to group certain


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In This Section
AES Store
- Learn From The Experts:
David Hewitt "Location Recording"
- Oral History Project Gallery
- Other AES Publications
Journal Forum
Reflecting on Reflections - June 2014
1 comment
Quiet Thoughts on a Deafening Problem - May 2014
1 comment
Perceptual Effects of Dynamic Range Compression in Popular Music Recordings - January 2014
5 comments
AES E-Library
MIL-T-27 Procurement Problems
This is a general discussion of the problems facing the procuring agency, the prime contractor, and the manufacturer, in procuring transformers and allied products in compliance with MIL-T-27 specifications. Some suggestions are included to help alleviate or eliminate the situations which arise.
Click to purchase paper or login as an AES member. If your company or school subscribes to the E-Library then switch to the institutional version. If you are not an AES member and would like to subscribe to the E-Library then Join the AES!
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Free Beer & Hot Wings: Charlie Sheen's Take On the Ice Bucket Challenge [Video]
Another day, another slew of celebrities dumping ice cold water on themselves for the ALS Ice Bucket Challenge.
Another day, another slew of celebrities dumping ice cold water on themselves for the ALS Ice Bucket Challenge.
Charlie Sheen's antics do not seem to have stopped.
Truth be told, I don't think I've ever watched a complete episode of 'American Idol'. I hear about about it in the halls occasionally, but I never know the names of the contestants...never care who wins. Steven Tyler was a judge, right? I hope he got a fat check, because it seems like a bit of an embarrassment for the front man of America's Greatest Rock Band to become a clown for mass entertainment.
The new Youtube craze is people posting videos of themselves pranking folks, and some of them are pretty hilarious. But, this guy took it one step too far...and he did it with his girlfriend (and no he didn't try to "slip in through the backdoor" without permission you dirty, dirty boy)
Italian car maker Fiat originally intended their Super Bowl ad to feature actor Charlie Sheen, instead of the incredibly beautiful model Catrinel Menghia, the girl in the Fiat ad entitled 'Seduction.'
Leave it to 'Jackass' star Steve-O to close a show with a bang. At the end of Charlie Sheen's Comedy Central roast, Steve-O dove headlong into Mike Tyson's outstretched fist for reasons that probably only made sense to him.
Former Guns N' Roses/current Velvet Revolver guitarist Slash has been part of some iconic TV moments, such as the Michael Jackson 30th anniversary special in 2001, the 100th episode of 'South Park' in 2003 and the Super Bowl XLV Halftime Show in 2011 with the Black Eyed Peas.
It's not too soon to add this one to his impressive list: Playing guitar during actor Charlie Sheen's Comedy Central roast, which will air Sept. 19 at 10 p.m. ET.
Can't wait until September 19th to see whether Charlie Sheen's winning streak continues at his Comedy Central roast? Then you're in luck! The Hollywood Reporter recently wrote up highlights from the event, which took place on Saturday night.
'Family Guy' and 'American Dad' creator Seth MacFarlane will be the emcee of the 'Comedy Central Roast of Charlie Sheen.'
After eight years of womanizing, boozing and children's jingle writing, Charlie Sheen's 'Two and a Half Men' character Charlie Harper has finally met his maker. These photos from the upcoming season premiere, scheduled to air on CBS on September 19 — give a sneak peek at the funeral scene. Notice his signature bowling shirt and shorts hanging center frame.
Rumor has it that CBS may kill off Charlie Sheen's character in the new season of 'Two and a Half Men.' In that spirit, 'Jimmy Kimmel Live' interviewed children Wednesday night in a segment called "How Should They Kill Charlie Sheen?"
Among the horrific ideas, children suggested hitting Sheen with Barbies until he's dead, whipping him and feeding him to fire ants, blowing him up with a bazooka, poisoning his pudding cup and giving him cancer like a cat.
Actor Charlie Sheen had a bit of "sad" news to report at the Fort Lauderdale, FL, stop of his 'Violent Torpedo of Truth' tour on Saturday.
During a Q&A segment with the audience, Sheen revealed that he had been dumped by one of his "goddesses," porn star Bree Olson, via text message.


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Neighbors pleased about fate of former Calvary Baptist Baptist church
Updated On: Nov 21 2013 06:05:40 AM CST
The church building on Dewberry Street in Bethlehem was home to Calvary Baptist Church for over 30 years.
However, when the congregation moved to Easton in 2011, the building's future was up in the air, especially after developer Abe Atiyeh showed his interest and offered $2.2 million to turn the church into a drug and alcohol rehab center; that's something neighbors weren't fond of.
"This isn't the place for it. This is a neighborhood. There's families across the street, it's family oriented. This may not be the place for it," said neighbor Don Pfeifle.
After being denied by the zoning board, Atiyeh was left out and the doors opened for another congregation to step in: Templo El Refugio, a bilingual church that's predominantly Hispanic.
"We were not at all disappointed, I don't think, when that didn't go through because we were continuing to pray that somebody would come along and buy it. And when the Temple of Refuge wanted it, we were just so thrilled," said Pastor Larry Burd of Calvary Baptist Church.
They were so thrilled on keeping the building a church, Calvary sold the building for $1.5 million, less than half of the original asking price.
"The asking price was $3.2 million...We were elated because it's something that we can afford, something we can work with and something we can expand on," said Executive Pastor Steven Lozada of Templo El Refugio.
"We felt that we would rather have it be used for a church than some other facility so even though we could have gotten more money for it, we're very delighted" said Pastor Burd.
In a phone conversation, Atiyeh said even though he's disappointed he wasn't able to acquire the building, he said it still would've taken an additional $2 million to $3 million to convert it into a treatment center and said he's happy it was able to stay a church.
Copyright 2013 WFMZ. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
DA: Missing Lehigh County woman found dead; stepfather charged
Gunman opens fire inside barbershop; 4 people shot
Black ice a worry overnight with flurries lingering Thursday morning
Trucker charged with vehicular homicide in crash that killed 3 on I-78
Snow forces postponement of Easton-Pburg football game
Man killed after being struck by vehicle in Bethlehem
Jackknifed truck closes snow-covered road in West Penn
Forks Township woman charged in murder-for-hire plot
Expert says residents should not be alarmed about recent missing woman cases
Two teens wounded by gunshot in Tamaqua


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Save to My Recipes
Artichoke, Fresh Mozzarella, and Salami Sandwiches
Servings: Makes 4
- 2 6-ounce jars marinated artichoke hearts, drained, chopped
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 4 5-inch-diameter or 6-inch-long Italian rolls, split in half lengthwise
- 12 ounces fresh water-packed mozzarella, drained, sliced
- 6 ounces salami, thinly sliced
- 8 tablespoons green olivada
PREPARATIONView Step-by-Step Directions
Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 tablespoons olivada. Place atop salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.
Fresh mozzarella and olivada (also know as olive paste and olive cream) are availabnle at Italian markets and specialty food stores. If olivada is unavailable, simple puree pitted brine-cured olives.
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Advice from the Bon Appétit Test Kitchen
The Bagel Whisperer
Chef Alex Bois is churning out some of the country's best bread and bagels. We get a look inside his process
Take the Adventure Path
Camping and picnic food don't need to consist of dried-out potatoes and store-bought macaroni salad. Make dining al fresco fresh again
Out of the Kitchen
Welcome to our ongoing exploration of America's coolest food artisans. We'll be bringing their knowledge and expertise back to our home kitchens—and to yours.
All Hail the Hot 10!
From a food truck to a "pastry luncheonette," these are the Best New Restaurants in America


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Carl D. Brissette Sr.
BURRILLVILLE- Carl D. Brissette Sr., 59, of Johnston, died Sunday, Nov. 28, 2010 peacefully at home with his family by his side.
Born in Woonsocket, he was the son of Gertrude (Fontenault) Brissette of Burrillville and the late Roland Brissette.
Formerly of Burrillville, Carl worked at Zambarano Hospital for many years and also worked at various construction jobs and on fishing boats. He served in the Army from 1970-1976 and is a Veteran of the Vietnam War. He loved fishing, hunting and being outdoors.
John M. Dauray
POMFRET CENTER, CT- John M. Dauray, 78, of Pomfret Center, CT, formerly of Woonsocket, RI and Uxbridge, MA, died Friday, November 26, 2010 at UMASS Medical Center in Worcester, MA. Beloved husband of 57 years to the late Sybil R. Dauray, she died November 9, 2010.
He was born March 21, 1932 in Woonsocket, RI, son of the late Albert Joseph and Louise (Labossiere) Dauray.
Wilfred F. Carter Jr.
BURRILLVILLE - Wilfred F. "Pete" Carter Jr., 88, of Pascoag, died Sunday, Nov. 28, 2010 in Landmark Medical Center, Woonsocket. He was the husband of the late Rose (Wojtalik) Carter.
Born in Pascoag, he was the son of the late Wilfred Sr. and Alice (Eldridge) Carter.
Warren B. Mowry
ALBUQUERQUE, N.M.- Warren B. Mowry, passed away peacefully at the Veteran's Hospital in Albuquerque, N.M. On Nov. 24, 2010. He was 87 years old.
Born in North Smithfield, R.I. Mr. Mowry lived in Langhorne, Penn.,
Elmonta, Calf., before moving to Albuquerqie, N.M. In 1988.
Florence M.
Betty Kozij
WOONSOCKET- Florence M. Betty (Minot) Kozij, 92, of Getchell Ave., Woonsocket, died Nov. 23, 2010 at Landmark Medical Center. She was the beloved wife of 65 years to John Kozij.
Born May 26, 1918 in Woonsocket, a daughter of the late Chester and Ellastein (Bishop) Minot. She was a life long city resident.
Betty worked as a cloth inspector for the former Finklesteins Mill for many years.
Rita M. Cazeault
WOONSOCKET- Rita M. Cazeault, 92, formerly of Rathbun St., Blackstone, died Sunday at Oakland Grove Health Care Center. She was the wife of the late Victor H. Cazeault.
Born in Blackstone, she was a daughter of the late Aime and Emilia (Bouley) Remillard. She was a lifelong resident of Blackstone.
Mrs. Cazeault was employed by Jacob Finklestien Company for many years before retiring. Prior to that she was a dedicated homemaker.
Geraldine H.
WOONSOCKET- Geraldine H. (Belanger) Coupe-McKenna, 62, of Woonsocket, died Friday, November 26, 2010 in Roger Williams Hospital. She was the wife of J. Kevin McKenna, Retired Police Commander of the Woonsocket Police Department. Born in Newport, she was the daughter of the late Gerald Belanger and Helen (Hierholcer) Carignan.
NORTH SMITHFIELD – On paper, it appears unbeaten Mount Pleasant and once-beaten Exeter/West Greenwich are the favorites to meet in the Division IV Super Bowl.
On the field, coaches from both schools are not overlooking third-place North Smithfield, which lost close games on the road to the two teams ahead of them in the standings.
The Northmen dropped a 26-22 verdict to EWG back on Oct. 9 and then hung tough with Mount Pleasant on Nov. 6, falling by a 28-22 score to a Kilties team that outscored its opponents 291-103 during the regular season.
With its stone-bricked structure and its round towers, the Cranston Street Armory resembled a castle.
Inside the dingy old building in the west end of Providence, it was anything but a castle. The former site of indoor track for the Rhode Island Interscholastic League housed a 176-yard wooden oval whose loose boards often creaked. On any given wintry night, heat was sometimes an option and the excessive dust that floated around the air would burn your throat.
WOONSOCKET — Woonsocket High is holding one major ace in the hole heading into Tuesday night's Division II semifinal showdown against Chariho.
The Villa Novans' defense comes to play every game, and gives up touchdowns only on the rarest of occasions. Woonsocket shut out six opponents this year and allowed only 20 points in eight games against Division II foes this season. Division II-B champion Tolman dented Woonsocket for one score in a 6-0 win back in September and Mount Hope collected 14 in a 34-14 loss in late October.


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Stores »
Unique and fashionable wine holder. For the fashion fiend.
We are a community of shoppers sharing our best finds from across the web.
© 2014 ThisNext, Inc. ThisNext is a member of BUZZMEDIA Entertainment, a division of BUZZMEDIA.
Create your own free digital magazine at our new site Glossi.com


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The newest Gay / Bi Sexual Escorts boys and masseurs how joined our site recently.
Enter your Email address and we will Email you the password for your account
If you are having problems to login please contact us at firstname.lastname@example.com.
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How To Install Android ICS [4.0.4] On The Xperia X8
What do you think about this video?
Riddin Ny: sorry can u give me the link to download sonny ericsson x8 firmware?
Seng Piseth: Install Android ICS [4.0.4] on the Xperia X8
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tusa1982: You ROCK !!! THANKS so much you made this such an easy thing to do. My phone has got a new life now , CHEERS !!
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nabiha14: You are actually awesome
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Fernando Carrasco: Hola podrias escribir la direccion web para descargar las app en wndows XP, gracias!
Steelshot LP: I have the Problem, too
4hiphop1: i cant find the files into your site.pls help
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Diogo Teixeira: how to download it
Ignacio Jacinto: cual es link para descargar el room
xXxSLIDERxXx: for me to write superoneclick 15 minutes but that does not responding :(
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APGalaxy: Are you blind? Can't you see what the description says!
Aggelos Agjasllari: He didn't answere to Abhinav Bhasker... Maybe he stole the video from once other guy and put it to youtube with his name...
DMaks Makori: hahaha why did you hide your pattern???
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enzo sevilla: do you know how to root coby kyros mid 7035?
Adrian Munyua: @xboxB9 Nice videos and tutorial, easy to follow. I HARD bricked (no LED, no SE Logo, No Vibration) when unlocking the bootloader. My phone is xperia x8 can you give any help on how to recover it? I had 11W49. Any help will be appreciated.
Antonio Avveduto: can u give me link for ice cream sandwich.zip
JP Kusnier: Puedo en 11w32 desboquear el bootloader?
aerrhh: ye, and I don't know what to do! I just unlocked the bootloader. any tip?
peejay tuliao: haha are you mad? tell me if im wrong or just was a freaking design? lol
Kumo Panda: hi there everyone i installed ROM without flashing my phone.. unfortunately it stuck at starting phone.. maybe some one could help me
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Robipalusaable: anyone knows the link for the ics zip , pls
Arsh Chahal: U didn't mentioned about unlocked boot loader
Anant Topno: wats ur andriod version... mine is 2.1-update 1 what should i do plZ tell m bored wid tiS
Matija S: Me 2... Have you learned what to do??
Thomas Higgins: PLEASE HELP ROOT i have the sony table s on adroid 4.0.3 i cant root i dont even no what to do or even what to download.. can u help.?
4hiphop1: can i unlock the bootloader if inside the phone it write 11w20?in your site you said 11w04 and 11w28 can unlock bootloader.can i?
Stefan Djordjevic: 09/006/2012 02:06:48 - ERROR - ERR_SEVERITY="MAJOR";ERR_CLASS="SECURITY_CLASS";ERR_DYNAMIC="SIN header verification failed" WHY PLASE EXPLANE ME
nabiha14: Im not trying to be mean but Are you indian cuz i have a friend called Aayush aswell. Im not tryin'na be stalkerish or anything like that
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Piyush Marathe: dude please help me out when i connect my phone and use super one click soft. or the flashtool then it teels NOT APPLICABLE FOR CUSTOM ROM my base version of x8 is 2.3.7 ginger elite v3 please help me out.....
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How to Install Android ICS [4.0.4] on the Xperia X8 4.4 out of 5


text:
|05 Aug 2013
Changing product/serial number on Windows 7 Ultimate 64 bit
Hi all,
New here, I hope that this is the right place for this.
I bought a machine a short while ago and it has come up with a popup saying that 'You may be a victim of software couterfeiting' and also on the bottom right corner I have the Windows 7 build 7601 'This copy of Windows is not genuine'.
I've gone back to the seller who is not interested (I'll deal with this separately!).
The purpose of my post is that I want to make my copy legit and have been looking on eBay and there are Windows 7 Ultimate 64 bit CD's with COA.
Will I have to reinstall the whole operating system or can I follow some of the guides on here and just change my product key from the one that I buy with the CD?
I really want to avoid formatting and reinstalling as I have just got the machine set up as I want it and it will take considerable time to get it back to how it is now.
Thanks in advance for any advice/tips!
|My System Specs
|05 Aug 2013
Win 7 Pro x64 / Win 8.1 Pro
Welcome to the Seven Forums
Do not buy a new DVD and license off of eBay you will end up back in the same situation where it will not be genuine.
You should contact Microsoft and turn in seller, sometimes in the past they have given a person that does that a free copy of Windows 7.
|My System Specs
|05 Aug 2013
Hi, thanks.
I guess that was my plan B! I was kind of hoping to avoid the full cost of Microsofts OS by getting what looked like an us-used copy on eBay. The seller does have good feedback, specifically for the same products...
Thanks for your feedback.
|My System Specs
|Thread Tools
|Similar help and support threads for2: Changing product/serial number on Windows 7 Ultimate 64 bit
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All times are GMT -5. The time now is 07:25 AM.


text:
1 item from 2011
5 December 2011 8:41 AM, PST | The Backlot | See recent The Backlot news »
When AfterElton asked me if I'd be interested in doing a story on full-frontal male nudity in the movies, I said, "Interested? I've been researching it since I was 12!" What prompted the idea is of course the film Shame, which stars Michael Fassbender as a man addicted to sex. When the film debuted at the Venice Film Festival earlier this year it set off a shockwave because of its sexual explicitness, including a much-discussed full-frontal reveal by Fassbender. Add to that the recent flurry of attention that stills of Jonathan Groff's nude scene in Twelve Thirty hitting the Internet generated, and it seems like these days cinema penises are a trending topic.
Everyone from film critics to Freudian analysts to gender theorists has written about male nudity in film. And sorting through the pronouncements on the male gaze and Lacanian mirrors and power inequities between the sexes in Hollywood »
- fakename
1 item from 2011
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