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Other Jewish Cooking Controversies
- sivyaleah Jul 2, 2006 10:25 PM
The thread about latkes vs hamentaschen got me thinking about other differences between jewish ways of cooking.
In my family, when we make latkes, or matzo-bri, blintzes, matzo meal pancakes, etc. it was always considered a savory dish and was served with sourcream, or nothing at all - just salted (such as the matzo-bri). Maybe applesauce in a pinch of there was no sourcream in the house (which I bet never happened).
But, I know other jewish families serve these items with sweet things, such as applesauce or jam. I know people who put cottage cheese in their kugels, which is just odd to me - a kugel to me is a fried noodle pie, with eggs and onions, not a baked casserole with cheese.
Or, there are different preparation methods such as matzo-bri. I personally make it into 1 large omelet like shape, where others keep the matzo in broken up pieces and scramble it up in the pan so the pieces are kept separate, more or less. Also, with kugels, we always fried ours in a pan, again, like a large omelet (for lack of a better way to describe it) but other families would put it into a baking pan and do it in an oven. Then of course you have the noodle kugel vs. the potato kugel.
Does this have to do maybe with the origins of various families, perhaps where they came from in Europe, or what foods were available in the areas they were from? Or, is the serving of sweets or the combining of sweet items in these foods a bastardization of the foods themselves once immigrants came to the states?
Any thoughts?
And just to vent: There's a restaurant in NYC that charges like $8 for matzo-bri with a tablespoon of their "homemade confiture" at passover which freaking galls me to no end. $8. for a matzo-bri! What does a piece of matzo actually cost? #.10 cents? Unbelievable.
I've always made kugel with cottage cheese and then baked it in the oven. And I serve latkes with applesauce ... just how it was always done when I grew up.
my family is of polish-jewish origin and we always had a sweet matzoh brie, either pancake style or scrambled, but in any event it had to be cooked in peanut oil. whether or not there was cheese in a noodle kugel depended upon if it was going to be served with meat or dairy. ditto on the sour cream vs. applesauce for latkes. kugels were always baked and potatoniks were always cooked in a large frying pan. stuffed cabbage was always sweet and sour. yet if my mom was making oatmeal or farina, then she always made that with salt.....no sweetening at all.
My family is mostly of russian-jewish origin, with one grandmother austrian-jewish. I wonder if that has anything to do with it. Too bad everyone's pretty much gone now, I have only my grandmother to ask and at 100, she pretty much can't remember much of anything anymore (tho it is funny to try and get her to remember). However, her apple cake, was not served with sour cream :-)
My family is mostly Austrian-Jewish and most of the items described were always savory. Potato kugel was served with cottage cheese on the side, and noodle kugel was always made without any cheese at all, but never sweet. I made a sweet noodle kugel (w/ raisins inside and corn flakes on top) last year for Yom Kippur, along with a savory one. The sweet was untouched.
As for matzoh brie, we sautee that in a little butter in the frying pan and leave it fairly unstructured. That was my father's style, but my grandmother used to soak the whole sheets of matzoh in egg, placing cream cheese pieces b/w 2 slices of matzoh, almost more like a sandwich of matzoh brie or 'stuffed french toast'.
And I agree $8 for matzoh brie would annoy me, too. We have matzoh in my house year-round and matzoh brie is one of my favorite comfort foods to make when I'm not feeling like cooking and my husband isn't home for dinner.
re: diablita FL
Could you post your recipe for matzoh brie? I'd love to give it a try....i've tried one recipe but don't think I got it right.
i definitely think that sweet/sweet and sour thing is very polish-jewish. i think they even like a sweeter gefilte fish although we never had that type of sweet fish at home.
The following link explains the "gefilte fish line," a cultural divide of language, custom, and, yes, whether or not you like your gefilte fish sweet.
We have matzoh in the house year round too, I also make matzoh-bri regularly - had it for breakfast the other day in fact.
Krissy, matzoh-bri is easy to make but I wouldn't say there is a set recipe. I like mine kind of on the thinner side, crisper side, some people like them thicker and eggier. For 2-4 people (depending on how hungry they are) this is my personal usual recipe:
4-5 boards of matzoh
2 eggs
chopped white onion (to taste - I usually use about 1/2 of one)
salt & pepper to taste
vegetable oil (or butter, depends on what you prefer)
Break up matzoh into pieces. Soak in warm water until soggy and then squeeze out the water. Mix up the eggs into the matzoh (you can break them up into a separate bowl first to make sure you don't get any shells into the matzoh). Add the chopped up onion, salt and pepper to taste. Stir.
Heat up oil in a frying pan, about a 12" size. I prefer a regular over nonstick, gives a better browning but I do use nonstick so I can use less oil. Add the matzoh mixture, spread to size of pan. Like I mentioned, this will yield a thinner "bri" but if you add more boards/eggs it will be thicker. Cook until browned on 1 side, flip onto the other side (use a plate to do this) and cook until done on the other side).
I just salt and eat. Some people serve with jam or whatever suits your fancy I guess, as the thread suggests :-)
Others have other methods - again, there I don'tthink there is any real way of doing this - probably more of a regional way of cooking it.
Also, a non-jewish friend of mine used to make this with other veggies thrown in which was really good. He'd use sauteed peppers and mushrooms in it too. This was very odd to me when I first saw him do it, but, it's very good and makes for a nice lunch.
My mother's side of the family, from Warsaw, liked things sweeter - sugar/cinnamon mixture on noodles and cottage cheeses, sweet kugels; my father's side from Gomel, near Chernobyl preferred the same dishes with S & P, onions, garlic etc. Also, my understanding was that Hungarian Jews liked sweeter dishes, likes gefilte fish with sugar in it....
re: EllenMM
Piping up from the Hungarian side, both sides as a matter of fact. And yes, I think it's true. Our brei, kugels, noodle puddings, cholent, were always sweet. Not the gefilte fish, though.
re: EllenMM
Hungarian here. Kugel was always sweet - no cheese though, just noodles, apples, raisons and sugar. Noodles were served with cottage cheese and some sugar. Blintzes had some sugar in them. I distinctly remember being out at a restaurant with my grandmother and her putting sugar in her soup!
Ok, it sounds pretty specific, hungarian/polish - sweet; russian/austrian - savory.
Now I hope this doesn't get yanked for me posting my matzoh-bri recipe LOL.
Another vote for savory from this Russian/Lithuanian. My Grandpa Abe (from the Russian side -- a shtetl vaguely in the vicinity of Minsk)could make just one dish, so he brought it with him wherever he was invited --lukshn(noodle) kugel made with broad noodles, eggs, salt and pepper and lots of margarine, baked till crispy on the corners. We used to say in our family that it's a good thing we liked Grandpa's kugel, because we were going to get it anyway! It is the absolute perfect accompaniment to a brisket or roast chicken with gravy.
re: VFresser
Well my grandma was from Vilna, and she made noodle kugel with cottage cheese and served latkes with applesauce, so there! <vbg>
I have to say, though, that her noodle kugel was not particularly sweet -- cottage cheese isn't intrinsically sweet. She did also make a sweet noodle kugel with raisins and/or canned pineapple, but I'm going to go out on a limb and say that the latter version was not from the "old country." My mom made noodle kugel this year with cinnamon and I thought it was dreadful!
One factor to consider is whether (or how strictly) the family kept kosher: noodle kugel with cheese couldn't be eaten with pot roast, nor could latkes with sour cream, at a kosher meal. So there could be variations depending on what kind of a meal the dish was going to be served at.
I used to think the savory vs sweet latkes was a Sephardic vs Ashkenazi thing, but that seems to have been disproved by your family histories. BUT - in Israel, I never had latkes with applesauce, only sour cream. First time I ever had latkes with applesauce was in America, where it seems to be standard. (Delicious!)
As for kugel, the Austrian half of the family made it sweet and baked in the oven; the Sephardic side made "Jerusalem kugel", also baked in the oven, with thin vermicelli, salt & pepper.
Galitzianer here (though my immediate family are goyim). Potato kugel was always savoury, though, and was always pareve so it could be served either way. Lokshenkugel was always sweet, always dairy and baked in the oven. Matzoh brei was sweet (never onions), and dairy. Blintzes were sweet and served with smetana and jam. Latkes could go either way -- sweet with smetana and homemade applesauce, or savoury with ham. (Just kidding! It was always sweet and dairy.)
My best friend as a kid came from a Litvak family and his mother's lokshenkugel was savoury... I hated it. His Rumanian mom made mamaliga (savoury, of course) and I liked that much better.
My maternal and fraternal grandparents were Russian Jews who didn't keep kosher. Matzoh brie was (and still is, for me) really simple - beat a couple of eggs with a little dribble of milk in a bowl. Run a couple of boards of matzoh under the water in the sink, then break it up into the eggs. While the matzoh's soaking, melt some butter in a pan, then pour the whole deal into the pan and scramble. We always had it with a sprinkle of salt on top and a mound of sugar on the side, to dip in.
Noodle kugel was always sweet - with cottage cheese or ricotta and raisins. Stuffed cabbage was sweet and sour.
What I wouldn't give for my mother's and grandmothers' recipes. So remember to go ask your grandmothers and mothers to cook these things with you so you can write them down. Personally, I'd kill for what my mom called "grated potato balls" - I think she boiled them, then stuck 'em in the roasting pan with her brisket. This may fall into the category of things my family cooked that I've never seen anywhere else.
We always had our Kugels and Gefilte Fish on the salty side (Russian Influence). I have taken to "lightening" up the traditional Jewish dishes.
For Lokshen (noodle)Kugel, I find if you pre-heat the pyrex dish until very hot, then add the oil and heat it, and then pour in teh egg/noodle mixture, you can use less oil than if you mix the oil in with the eggs and lokshen (noodles). Also, you can get away with mixing half whole eggs, half egg whites to cut down on the fat.
Two "contemporary" variations of lokshen kugel is to grate cooked (broiled) chicken liver in with the noodle mixture and then bake. Another variation is to mix in a mixture of sauteed chopped mushrooms (shitake, oyster, cremini) with the noodle mixture and then bake. they are both delicious.
I have never tried a lokshen kugel with whole wheat or spelt noodles but who knows.
A great topping for Motzei Brei (I am an omelette style, well done matzoh brei girl) is the apple-cherry spread from Eden Organics. Available at any health food store/ Whole Foods. It is slightly sweet. I tried Matzoh Brie with whole wheat matzo-it was pretty vile.
I just stumbled upon this message board after a long debate with my boyfriend and his family and i realize that I have lost....
I am of Eastern European descent (Russian and Polish) and from this board, I realize that my family's culinary traditions are different than most!
I grew up with both savory and sweet--we cook our matzoh brie with cheese and our kugel with cinnamon, sour cream, and cherry topping!
I never knew about matzoh brie with syrup and sugar until I dined with my boyfriend's family and they all thought I was nuts to assume it would be served with melted cheese! Its very good that way and I highly recommend it.
On the other hand, our kugel is baked with cinnamon spice and sour cream and then topped with cherry topping.
Maybe a great-great-grandmother was into experimenting with food!
re: MOREKASHA
Wow! Mom would sprinkle sugar on our matzo brie, but maple syrup, now that would have really taken it over the top. I just might have to dig out a matzo brie recipe.
re: ChinoWayne
I like it with grape jelly and tobasco -- together.
my Grandmothers kept it simple-potato pancakes-grated potatoes,onion,1 egg, matzo meal and fry in oil-mazola(on hand) -luchen (sp?) kugel-Grandma's was made with a handful of raisins and some cinnamin-I could not dulplicate this and I am a good cook(it was like a cake)-matzo brie-plain matzo soaked in milk and fried in margarine-baked apples with water, sugar and a little cinnimon-my Aunt Ada made the best matzo balls by adding somer seltzer-they were huge and light,Aunt Helen made blintzes-a light crepe filled with sweet cheese and fried---I miss these simple people who were chowhounds before their time-Russia,Poland,NYC/Brooklyn
I have a Russian/Lithuanian ancestry. But I've always had a slightly sweet kugel. I've made this recipe from epicurious.com and I like it a lot:
Phyllis Roberts of Monsey, New York, writes: "I serve this noodle kugel as part of the meal that marks the conclusion of Yom Kippur. It is traditional to serve a dairy repast, which in my family consists of bagels, smoked salmon, salads, and this sweet kugel. This particular recipe is a slight variation on the kugel made by my Aunt Raye, who is one of the best cooks on the planet."
Active time: 15 min Start to finish: 1 1/4 hr
For noodles
1 lb dried wide egg noodles
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup whole milk
5 large eggs, lightly beaten
1/2 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 (1-lb) container sour cream
1 (1-lb) container small curd cottage cheese (4% fat)
1 (20-oz) can crushed pineapple, drained
For topping
2 cups cornflakes, coarsely crushed
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, cut into bits
Prepare kugel:
Put oven rack in middle position and preheat to 350°F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.
Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente. Drain well in a colander, then return to warm pot and add butter, tossing until noodles are coated.
Whisk together milk, eggs, sugar, vanilla, and salt until combined, then whisk in sour cream. Stir in cottage cheese and pineapple and add to noodles, stirring to coat well, then spoon into baking dish.
Make topping and bake kugel:
Stir together cornflakes, sugar, and cinnamon and sprinkle evenly over noodles. Dot with butter and bake until kugel is set and edges are golden brown, about 1 hour. Let stand 5 minutes before serving.
Makes 8 to 10 side-dish servings.
November 2003
As for matzoh brie I just moisten the matzoh, 1 piece per 2 eggs. Mix it up with milk. Fry it up (the pieces are usually separated in the pan - probably because I don't let it soak. Then I serve it (or should I say I eat it) with salt and sour cream. Yum!
re: marlie202
Sounds like tzimmes. I've never had it with meat, but sweet potatoes, carrots and prunes, yes. Bubbie makes it with some brown sugar or honey and it's great. And I seem to be one of the few people wolfing it down.
re: annimal
tzimmes is great but this dish had pieces of sweet potato and prunes in it--I guess this was an original recipe--try it--Grandma cooked it together like a stew-I was very young but never forgot-tzimmes is great and you can also add pineapple and bake it topped with marshmallows-(a more modern Jewish version). enjoy
This is fascinating to me. My father's side of the family, from Vilna, always served the above items sweet and kugels baked. However, the cheese depended on what we were eating b/c of kashrut. The dairy kitchen was upstairs! Oh, how I wish I hadn't been such a pill of an eater when I was a kid! I wouldn't go near the stuffed cabbage or any of the "good stuff". We always had kasha ( the varnishkas part never did it for me) My mother used to tell me about her grandmother, from Romania, made the most wonderful mamaliga. I grew up eating very Eastern European. However, one of my aunts married into a Sephardic Jewish family. So, I have also had the enjoyment of rataouille ( red and green),fried chicken cutlets, food made with legumes ( at Seder!) and other traditional specialties for holidays.
This post made me so nostalgic! It made me miss my grandparents' kitchen on Sunday nights and holiday, and breakfast with my father.
I will still never even be on the same side of the table as a piece of gefillte...just can't handle it!
One grandmother Romanian, one Polish. Spouse's grandmothers were Hungarian and Russian. My cooking...
Matzah Brei - served with jelly, both sides of the family
Stuffed cabbage - sweet and sour, from my mom
Kugel - dairy with apples and sugar, from my French cousin (but Dad always called it dessert)
Blintzes - cheese, never fruit, always served with sour cream, both sides of the family
Latkes - plenty of onion, served with sour cream and applesauce, both sides
Despite having a Romanian grandmother I have never had mamaliga. Apparently my Polish grandmother made it occasionally. The first time I made polenta my father and aunt tasted it, looked at each other, and said, "It's Mama's mamaliga!" The Romanian grandma did make kasha varnishkes regularly, though. Always, always with onions and mushrooms.


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What's the SF equivalent of LA's Animal or NYC's Momofuku Ssam?
I have one night in SF next month and will be meeting up with another friend from out of town. I'm looking for the kind of moderately-priced, casual but fun restaurant that pleases both foodies and less adventurous diners - which, for me, tends to be exemplified by restaurants like Animal or Momofuku Ssam. What'll be my best bet? For what it's worth, I'm going to be staying at the W, and my friend will be coming in from Mill Valley.
Much obliged for any suggestions...
I hate to say this, but having eaten at both Animal and Ssam, that San Francisco really has nothing like either restaurant.
Casual and fun in San Francisco tends towards Frances, perhaps Gitane, Ame, or SPQR.
1911 Fillmore Street, San Francisco, CA 94115
Gitane Restaurant & Bar
6 Claude Lane, San Francisco, CA 94108
re: CarrieWas218
I would go for SPQR. Have been to Momofuku Ssam and while the food is completely different, it is excellent, and has broad appeal, from pig ears to pasta.
1911 Fillmore Street, San Francisco, CA 94115
If you're thinking of pricey Asian fusion (I don't think of Momofuku Ssam Bar as "moderate") you might give Heaven's Dog a try.
Heaven's Dog
1148 Mission Street, San Francisco, CA 94103
re: JasmineG
I absolutlely love going to NOPA, but I wouldn't necessarily consider it adventurous. Their menu is basically familiar "comfort food" done extremely well with innovative techniques (brining the porkchop all day), everything from scratch (making the brioche buns for the hamburgers every day), with extremely high quality ingredients, but it's still just burgers, pizza [flatbread], fries, steak, fish, roast chicken, soups, salads
I had a few dishes at Namu that reminded me of Ssam Bar (I don't think it's as strong of a restaurant overall though). CAV wine bar might fit the bill too - more creative than your average SF restaurant, but with enough familiar tastes and textures to please the less adventurous.
439 Balboa Street, San Francisco, CA 94118
re: ML8000
Bravo, ML8000. Excellent point.
re: Robert Lauriston
Incanto has slid the past few years; I suspect that Cosentino has become a bit distracted becoming a local banner boy and whatnot. My last two meals there were less than exceptional.
San Jose, San Jose, CA
re: CarrieWas218
Doesn't seem to have gone downhill to me. I've had some great dishes there since the remodel. I was very sad to see that they dropped all the Sicilian wines from the list.
I would go to Contigo. It's casual and just awesome. Never understood the fuss over Spanish food until eating there.
For a Marin option, about 15 mins north of Mill Valley is Insalata's. I've always had great meals there.
1320 Castro St, San Francisco, CA 94114
One that I just thought of that you might want to consider is FIVE in Berkeley. While the quality of the food didn't absolutely blow me away, everything was delicious and high-quality, and there were a lot of interesting, innovative takes on traditional dishes that worked well (like orzo mac and cheese)
Looks like we'll have to be hopeful about Plum. Fox appears to have done a stint at Animal recently, and he and Patterson have adventurous streaks a mile wide.
Of course that'll be in Oakland and y'all tourists will be thin on the ground (the site's close to 19th street bart though). I shed a quiet crocodile tear.
re: bbulkow
Plum will be like Coi (and Ubuntu) and be much more focused on vegetables than fish or meat.
Ubuntu Restaurant & Yoga Studio
1140 Main Street, Napa, CA 94558
re: Paul H
I'm hoping it will be *better* than Coi. My meals at Coi have always been peppered with disappointing dishes that overshadowed the brilliance of the other courses while at Ubuntu, I can't recall ever having a dish that disappointed.
It will be interesting to see how much Patterson lets Fox express himself. Will it feel like Jeremy's kitchen or Daniel's?
Ubuntu Restaurant & Yoga Studio
1140 Main Street, Napa, CA 94558
Thanks to everyone for their advice... I'm deciding between SPQR, Frances, and Nopa. Of the three, which is the most casual, i.e. the least likely to look askance at someone who wanders in wearing a pair of flip-flops?
560 Divisadero St, San Francisco, CA 94117
1911 Fillmore Street, San Francisco, CA 94115
re: Asperges
Definitely NOPA, especially considering how many chefs come and eat there after they get out of work
re: Asperges
Unless you are there right when they open and want to sit at the bar, you can hardly wander into Frances; their reservations are booked solid for over six weeks.
Of the three, none will care if you wearing flip-flops...
I've been to Ssam and Animal and enjoy both. The closest I've come to the vibe of those 2 spots in SF is Wexler's. Low key (went in flip flops) with a tasty, seasonal menu that hits rich and delicious man food- Especially recommend the Cornmeal Crusted Skate- one of the best things I've eaten in months. Also has tasty salads- great seafood salad with very fresh SB uni! Scotch eggs are fun, as is pork plate.
Bartenders are doing nice things: "smoked" manhattan rocked and they make a competent corpse reviver #2.
This is not upscale BBQ- it's inventive food by a former Michelin Starred chef done in a low key environment, with no entrees over $20.
568 Sacramento Street, San Francisco, CA 94111
re: PAHound
does wexler serve the scotch eggs for lunch?
re: Asperges
Is it just me?
We really didn't care for any of our meal at Frances and the lunch I just had at FIVE was just plain awful!
Wexler's on the other hand was very good. Only exception was the hostess's attitude but the fantastic bartender made up for it.
The shrimp and grits was one of the best things I've had this year!


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We told you last week that a bike plan was on the way for Houston. Thanks to CenterPoint Energy, Houston cyclists have another win to celebrate. Hiking and biking trails will be allowed along CenterPoint's utility ROWs (that's right-of-ways). According to a press release from the mayor's office, th ... More >>
Everyone thinks bike paths are a good idea. Just maybe not in their own neighborhood.
Illustrations courtesy Barnhardt EngineeringIt wo't be in the middle of nowhere, despite how this looksConstruction has begun on the futuristic-looking hike/nike bridge that will link the Brays Bayou paths with Hermann Park. Eliza Wright of the Hermann Park Conserrvancy tells Hair Balls the ... More >>
This convent is a landmark in IdylwoodEveryone knows THE places to be in Houston. It's just a question of which one fits your taste (and wallet).River Oaks, the Heights, Montrose, Bellaire -- everyone knows those places. But Houston is so vast, so unpredictable, that little bubbles of terrific ne ... More >>
Lance Berkman -- next to go? -- at a Furry convention"I guess it comes down to a simple choice really...get busy livin' or get busy dyin'." -- Andy DufresneIf you're a true competitor, at some point the front office ineptitude goes beyond constraining, and the losing becomes suffocating.For Roy ... More >>
Murder, tacos and Perpetual HelpMan, there has been a lot of water under the bridge since David Beebe and I last undertook a Sole of Houston stroll in December of 2008.For my part, there was a divorce, massive weight loss, and the ditching of pretty much all my vices. As for Beebe, the supe ... More >>
In Houston, bicycling is known as a killer sport.
Click here for a slideshow. This installment of the Sole of Houston takes us to the Southeast side of town. There were a lot of firsts to this walk. For starters, it was the first that had a theme – since it took us through Rory Miggins's old stomping grounds, we dedicated the walk to him. The ... More >>
A reporter, a photographer and canoeist Tom Helm paddle from the Galleria to Galveston Bay by canoe and kayak, finding beauty, danger and urban debris in equal measure
A new group wants to push an anti-flooding agenda
Plus: Taking a Bow, War Fever, Race and the GOP
The City of Houston requires developers in the floodplain to elevate and mitigate -- build houses on higher ground and dig detention ponds for runoff. Except, not always.
Forest Hill
Frenchy's Chicken
Brays Bayou along North and South Braeswood
Oysterman Joe Nelson says pollution is slowly killing Galveston Bay. But is anyone listening?
For years, homeowners, developers, environmentalists and the federal government have wrangled over a flood-control plan for Clear Creek. Now a compromise is in view -- but the creek's future is murkier than ever.
Don't like the IRS? Neither does Bill Archer. And now the mild-mannered Houston congressman is pushing a radical plan to shut it down.
Can Buffalo Bayou beshaped into an economic redevelopment tool?
When the tax assessor raises the value of one house on a block through the roof, the question is: Who's next?


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This is probably the best mascara in Maybelline's lineup, in my opinion. This mascara really makes my lashes look lush, dark, longer, and thicker (without clumping and spiking). I love how I can build and layer without getting clumps. This mascara looks halfway between natural and over-dramatic on my average length, semi-thick lashes. The wear is amazing: no smudging and no flaking. I also love how I can use it on my lower lashes and see hardly any smudges at the end of the day. This is a must buy for those gals who find most volumizing mascaras too clumpy. EDIT: Spoke too soon. I realized that this mascara is too natural for my taste, I really prefer a more dramatic lash.
i hate this stuff, it worked great for a while and i got lots of complimenst on my eyes but then i started noticing that my eyes were always irritated. i thought that i was tired or that i had a scratch or something, but then they started watering...allergies?
no! it was this mascara! if a tiny bit got in my eye it would feel like an "eye cramp." my eyes would get this strange painful irritated feeling. i stopped using it and it was resolved. ug! i will not be buying this ever again!!
1 out of 1 people found this review helpful. Did you? Yes No
I bought this mascara hoping that it would give me full, natural looking mascara, but this is a horrible mascara. It made me look like i had seven very big lashes and the brush is too big and made application really difficult. Would not buy again.
I have purchased this for many years now. I have 2 sisters who also love it. A DS staple, I like it better than Great Lash. My lashes are very long, so I don't need lengthening. I DO like to plump them up with this mascara. It doesn't clump, or smear, and removes easily, with remover, or cleanser. It does what is says exceeding well, and doesn't flake. The waterproof version is not as "soft", and seems heavy to me. I prefer the washable one for everyday wear.
I have, however, picked up an unlucky tube once from a store that I suspect has stock that does not turn over very frequently; lumpy, dry and clumpy. If you have experienced this, I say take it back and buy from a fresher source, because a fresh tube does work wonders.
At first, I was disappointed by this. I thought it seemed to do very little. Then I tried it again w/ a primer and my lashes looked great. It makes my lashes separated and pretty like a doll's. It isn't the most volumizing or blackest color out there but this is a VERY good drugstore mascara. Prefer this over L'oreal's Voluminous just because it clumps wayyyyyyyy less than Voluminous.
I don't know why people love this mascara. I don't understand whats so good about it. It's just average and doesn't really do anything if you want the whole volume length affect. It's just really standard mascara that brings your lashes natural beauty out. Nothing transforming.
It also kinda clumps and flakes.
very natural...not for me .
u can`t even tell that u have mascara on
More reviews by BarneysBrunette
I have tried so many mascaras, but I always come back to this one. It's usually a bit too runny when I first purchase it, so I leave it open a bit to thicken it up and also wipe the brush on the sides with every application.
Really does leave lashes full and soft.
This is a nice everyday mascara that gives you a natural look. It doesn't clump or flake and is pretty good on lower lashes, too. If you want a lot of volume or drama, then this isn't for you.


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A powerful thunderstorm which ripped through Decatur shortly before 5 p.m. on Monday dropped 1.34 inches of rain on the city.
Weather station officials reported this morning the rainfall boosted the St. Marys River almost nine feet, from 3.5 feet at 7 a.m. on Monday to 12.3 feet at the same time today.
Some broken poles and minor damages were reported in the area.
"We nailed it!"
"The stars aligned and it was not by accident."
Those comments, first by Adams Central school board member Steve Maller, then by AC Superintendent Mike Pettibone, were typical of the commendations at Sunday's dedication and open house at the $10 million addition to and renovation of the AC building in Monroe.
Although military service to the nation is the central honor commemorated on Veterans' Day, the guest speaker at Adams Central's annual observance on Friday spoke to students about engaging in any type of public service as a higher calling of citizenship.
Retired U.S. Navy lieutenant-commander Cameron Collier of Decatur, a graduate of AC and the naval academy, told a large audience, primarily students, "What makes one able to say he or she lived a life full of pride and satisfaction? Being able to say, 'I served.'
Just a few weeks ago, Bellmont Student Council hosted its secnd annual charity event called Coats Because We Care during the Bellmont versus Dekalb football game.
A different type of football huddle was seen at Adams Central's Regional pep rally on Thursday night.
Superintendent Mike Pettibone, half-bald, but all-AC, told the crowd that when the Flying Jets were in the midst of a five-game losing streak, he promised to let the team members write their names on his head if they won a Sectional.
Last night, Pettibone made good on his pledge and sat while the boys gathered around and wrote away.
The Jets play at Sheridan tonight.
Decatur Street Superintendent Jeremy Gilbert said this morning that the latest reconstruction of the railroad crossing on S. 13th St. will be done today and the five-lane highway should be reopened to traffic between noon and 4 p.m.
Thirteenth St. is the right-of-way of two US highways, 27 and 33.
A report from Larry Carty, the North Adams director of transportation, facilities and grounds, at this week's school board meeting turned out primarily to be a discussion with the board over what repairs need to be done at Bob Worthman Stadium.
Money for the work will be included in the North Adams capital projects fund, but both Carty and the board agreed that finances dictate that not everything that needs to be done will be accomplished in the coming year.
A mini-valley of dirt and concrete was created on Wednesday across five-lane 13th St. between Adams and Patterson Sts. by workers who will reconstruct the crossing to make it smoother.
Repair work has been done several times in recent years, but proved unsuccessful. The accompanying photo, looking east, was taken at midafternoon Wednesday.
It is hoped that the work can be completed by Friday.
City police have made numerous arrests of semi drivers for being off the posted detour route.
A somewhat contentious and pointed discussion between members of the North Adams School Board and community activists Charlie and Jean Brune ended abruptly Tuesday night when president Tim Ehlerding called enrollment figures at North Adams "not legitimate stats."
The Brunes presented members with two sheets of statistics they say showed North Adams has lost just over 300 students in the past three years, a drop of 14 percent while the labor force during that same time has fallen only 4.07 percent.
An 11-member committee that met monthly for a year or so to discuss problems in the aging building that houses Adams Superior Court and the probation department now has a new task: educating the public about the importance of a city-county government building in downtown Decatur so a referendum will pass in the November, 2012, election.


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The Rhea County Courthouse in downtown Dayton is famous for the 1925 Scopes Trial.
Photo by Angela Lewis .
published Monday, August 6th, 2012
Stories this photo appears in:
Dayton has been a longtime lightning rod for controversy going back to the Scopes Trial and leaping forward to posting the 10 Commandments in the county courthouse.


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Wednesday 7atSeven: deposit demand
- abnormalreturns
- December 28th, 2011
Here are seven (or so) links at 7AM Eastern. We will see you later with the daily linkfest. Good luck out there today.
Long-term Treasuries had their best year since 1995. (Bloomberg)
The divergence between gold and gold miners hurt a lot of investors in 2011. (WSJ)
The reality of Sears Holdings ($SHLD) never lived up to the market hype. (Bronte Capital also WSJ)
A look at the unbelievably bad year for the Fairholme Fund. (Bespoke)
The most successful ETF launches of 2011. (ETFdb)
Obama moves to fill two Fed vacancies. (Real Time Economics, FT)
The ECB deposit facility is brimming with cash. (FT)
Thanks for checking in with Abnormal Returns. You can follow us on StockTwits and Twitter.
Abnormal Returns is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. If you click on my Amazon.com links and buy anything, even something other than the product advertised, I earn a small commission, yet you don't pay any extra. Thank you for your support.
The information in this blog post represents my own opinions and does not contain a recommendation for any particular security or investment. I or my affiliates may hold positions or other interests in securities mentioned in the Blog, please see my Disclaimer page for my full disclaimer.
Abnormal Returns has over its seven-year life become a fixture in the financial blogosphere. Over thousands of posts we have striven to bring the best of the financial blogosphere to readers. In that time the idea of a "forecast-free investment blog" remains as useful as it did six years ago. More »
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- Top clicks this week on Abnormal Returns
- Saturday links: unavoidable risks
- Friday links: stark-raving lunacy
- Podcast Friday: feeling fresh
- Thursday links: a potentially false doctrine


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—— Mr Edward Miller
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—— Fidel Rafael
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Hangzhou FAMOUS Steel Engineering Co.,Ltd. focus on various structural steel construction and steel-related products supplying. Under support of structural giant Hongfeng Industrial Group, FAMOUS received a lot of foreign projects from project engineering,... Read More


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Ralston, NE, USA < change city >
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Ralston Wedding In November
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Ceremony at INTL Brotherhood-Electrical Workers
"Our wedding was the best day of our lives! 70 degrees on November 7th! ..."
Omaha Wedding In November
Ceremony at Westminster Presbyterian Church
Reception at 1316 Jones Street
Jenn and Rick's Wedding
Ceremony at St. Stephen the Martyr
Reception at German American Society
Raied and Leticia's Wedding
Ceremony at Divine Shepherd Lutheran Church
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Omaha Wedding In November
Ceremony at Saint John's Parish
Downtown Omaha
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Bellevue Ne Wedding In November
Ceremony at Capehart Chapel
Reception at Patriot Club Offutt AFB


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July 22nd 4:10pm
Some Afternoon Linkage
Elsewhere On The Web…View Pics / Read More
July 22nd 3:27pm
Kelly Rowland Gets Her Promo On For "Here I Am"View Pics / Read More
July 22nd 3:24pm
Twitpic Of The Day: Some Heatwave FooleryView Pics / Read More
July 22nd 2:55pm
Bossip Certified Links
The 10th Annual Dynamic Producer Conference Going Down In August… Register Now // Men In V-Neck Shirts, Hate it Or Love it? // Barbershop Buzz: Is The NFL Back In Business? // Chris Kirubi: Success Advice from a Kenyan Mogul // Are You Spying on Your Boo?View Pics / Read More


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FORT MYERS, Fla. -- It's Monday morning and as we begin a new week, we're taking a look at some of the events going on around Southwest Florida. Gina Birch is here to help us plan out our week.
Today, at the Florida Academy there is a Black and White Party. It features fashions by White House Black Market, hair by Redken 5th Avenue stylist, catwalk. Dress For Success helps promote independence to disadvantage women by providing professional attire and career development
INFO: An Evening of Beauty and Fashion, Charisma Salon & Spa at Florida Academy on Colonial Blvd, Fort Myers, 6-8, Benefits Dress For Success.
This week we are getting warmed up for May Day and Cinco De Mayo, but ArtsNaples World Festival goes Italian with a Venetian Masquerade. All week long enjoy Italian Carnevale with a Black tie and Mask party at the Club at Old Cypress, on Treeline Drive in Naples. International celebration of music, art and food.
INFO: Events kick off Thursday and go through the 10th, $350, artsnaples.org.
Also, on Thursday it's the Mercato Nights Music Series featuring the Wholetones playing everything from Jazz and Blues to HipHOP and reggae
INFO: Mercato, US41 Naples. 6-9, Free.
Thursday is also Dogs Night Out, a night of fun, food and shopping for dog lovers at Coconut Point Mall in Estero.
INFO: 6-8 Free, Mercato.


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The 2015 Houston Habitat for Humanity Women Build is an opportunity for community-minded women in the greater Houston area to make a difference. A fitting tribute for Mother's Day, phenomenal women will show their strength by raising at least $100,000 and helping to meet the critical need for affordable housing in Houston, Texas by actually building a decent, affordable home for a hard-working single mom and her children.
Sponsorship packages which include the opportunity to have women-only building teams and other amenities are available as follows:
Title Sponsor
Diamond Stud
Platinum Nail
Lace Shingle
We also accept in-kind donations and encourage other creative fundraising ideas.
Build Days
The home(s) will be built in Houston Habitat's newest community, Harrel Park, in northeast Houston, which will be home to a community of 111 families by 2015.
For further information on sponsorships and other ways that you and/or your business can get involved and make an impact, please contact:
Lauren Ramsey · Volunteer Coordinatoroffice: (713) 671-9993 ext. 232 · fax: (713) firstname.lastname@example.com
For more information on the Women Build sponsorship specifically, please contact:
Denise Bates · Communications and Corporate Relations Manageroffice: (713) 671-9993 ext. 220 · fax: (713) firstname.lastname@example.com


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Sometimes it takes a good example from out of left field to show what Persuasion Architecture is attempting to accomplish. There's a good article at Open Loops with advice on doing your homework before a job interview.
...continue to read "Persuasion Architecture in a Job Interview"
Persuasion takes you beyond linear conversion funnels to help you achieve your conversion goals.
Conversion is no longer the biggest problem facing online marketers; persuasion is. However, a misconception about the nature and value of linear conversion funnels persists. Some say the linear conversion funnel is dead. Others still conceive of their efforts as entirely based on linear conversion funnels.
This misconception about linear processes has been a pet peeve of mine for years. Fortunately, misperception is an opportunity for clarification. So…
...continue to read "Conversion versus Persuasion: What's Your Challenge?"
Well forgive the shameless plug, but we're finally 100% publicly shipping our latest book Waiting for Your Cat to Bark: Persuading Customers When They Ignore Marketing. Amazon, BN and Sam's Club jumped the gun a bit, but we forgive their exhuberance. After all, there's probably no better time to start shipping than when a book is recommended in the Sunday edition of the New York Times. We couldn't be more proud of it, and the reception we've received thus far. …
...continue to read "Stray cats barking throughout the office!"
Learn how to maintain your persuasive momentum and messaging across channels
You run a lavish, expensive ad on network television encouraging viewers to go to your website. Your site's conversion goal is to direct potential customers to the nearest brick-and-mortar store, where they can purchase what you are selling. A customer follows this trail and enters the store. Will her experience there reinforce everything that has come before?You send a promotional coupon to loyal customers who have purchased from your retail…
...continue to read "Multi-Channel Marketing: At Least 11 Things You Can Learn from Waiting for Your Cat to Bark?"
Dave Young took some pictures of us, at Tuscan Hall in Austin, filming the two hour question and answer session that will appear at the back of our book. For those of you who don't know Dave Young, he is one of the Wizard of Ads partners trained to do Persuasion Architecture; check out his Branding Blog.
...continue to read "Filming the DVD at the back of "Waiting For Your Cat To Bark?""
That's the cover of our new book being published by Thomas Nelson. This week it's being sent to the printer. They will print the galleys and have them back to us in two weeks. Then the book will be in bookstores on June 13th. It sounds a whole lot easier than it is.
Reading last week on Working Knowledge @ Harvard I came across a gem of an article from quite a collection of minds- the uber-smart author of the Innovator's Dilemma, the co-founder of Intuit, and the Chief Strategy Officer of the Advertising Research Federation. What drew me in was this editor's note:
Marketers have lost the forest for the trees, focusing too much on creating products for narrow demographic segments rather than satisfying needs.
Naturally, this being a Harvard pub, the editor referenced the…
Prioritize your market segments by treating them all equally
It's a brave new world out there. We're witnessing the birth of a media-rich environment filled with tons of alternative information resources for customers who are increasingly in control. And these customers are becoming more resistant to marketing's "push." Finding customers via targeted mass media vehicles these days isn't enough. Marketers must be able to leverage all their market segments, maximize ad expenses and message with pin point relevancy.So, how many market…
A drive through downtown Manhattan places you in a dense stew of outdoor advertising. Whenever I drive downtown with my staff, we play a game: we grade the relevance of each billboard we pass.
A few weeks ago, we saw this outdoor disaster: "Martinis Shaken and Stirred you are not. Continental Airlines." Another, for dog food, featured an adorable canine. But I had to take notes to recall the billboard was for Pedigree.
The other 32-plus billboards we graded didn't fare much…
...continue to read "The Search for Relevant Messaging, Online and Off-"
In the "long versus short" debate on copy length, go for "just right"
Enter the Bear family home. They are discussing optimal copy length.
Papa Bear thinks copy shouldn't be "too long." Mama Bear counters it shouldn't be "too short." Long, short, long, short. You're head can whip back and forth faster than the balls fly at Wimbledon. But if you're caught up in their debate, you're actually missing the point. Fortunately, there's Baby Bear, sensible cub that he's always been, who…


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Feb 14th
Posted by Bill in General
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Randy Deluxe says, "Pfft - my beard's not sad I'm leaving The Instance, so you shouldn't be either
Sad news for those of you that listen to the World of Warcraft podcast, "The Instance" (which is probably THE best MMO podcast out there). Long-time co-host Randy Jordan is moving on to apply his dulcet tones to other purposes. Episode 217 of The Instance is his last episode.
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Players Championship Darts draw
Check out the full draw, schedule and results from the Players Championship darts finals in Minehead from November 28-30.
The 2015 PDC World Darts Championship will take place from 18 December to 4 January at the Alexandra Palace, with Michael van Gerwen as defending champion. For information visit the official PDC site.
|Participant name
|All odds
Phil Taylor
Michael van Gerwen
James Wade
Adrian Lewis
Gary Anderson
Check out the full draw, schedule and results from the Players Championship darts finals in Minehead from November 28-30.
Darts tipster Carl Longhawn previews the Players Championship Finals and expects Michael van Gerwen to take all the beating.
Nashville needed an overtime goal from Filip Forsberg to maintain their recent unbeaten run against Edmonton.
Sebastian Coe has officially launched his campaign for the IAAF presidency.
Michael van Gerwen is over flu and out to retain his Cash Converters Players Championship Finals crown.
A review of Wednesday's action in basketball's NBA, including a come-from-behind victory for the Portland Trail Blazers.
The contest for the 2024 Olympics could feature two cities from the Middle East including Qatar capital Doha.
Kilkenny's Brian Hogan and Aidan Fogarty have joined David Herity and Tommy Walsh in retiring from inter-county hurling.
Tipperary's two-time All-Ireland winner John O'Brien has retired from inter-county hurling.
A review of Tuesday's action in basketball's NBA, including a Stephen Curry-inspired win for Golden State over Miami.