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I'm having an "elegant" and "sexy" cocktail party and need some menu ideas. I'm serving a signature cocktail - a vodka-Lavendar martini-like drink. I just want to serve easy nibbles, possibly passed - no plates required and nothing messy. Any suggestions/ideas? Thanks so much in advance!
Gougeres are great to serve. They are easy to make and can be made ahead and reheated. Also I just made cherry tomatoes caprese for a party (just slice the top off the tomatoes, scoop out a little of the seeds, add some salt and balsamic, a small chunk of mozzarella and a basil leaf and that's it!)
Not all of these will meet your criteria but many will. Some real keepers on this thread.
Here are Don Letendre's top 5 Valentine's Day recipes (I think they would work great for a cocktail party)
And here are a number of valentine appetizers posted on Recipe Zaar:
elegant/sexy apps I've used that work well passed or stationed are:
endive spears topped with a slice of seared duck breast and a few drops of of mango or orange gastrique (could sub a fruited honey or chutney)
baby potatoes stuffed with creme fraiche and topped with caviar (domestic is fine for this preparation)
tuna tartar on toasted pita triangles drizzled with coriander/chili oil
I have tons in this vein...let me know if you need more or if there is a particular ingredient you want to use
Thank you so much for all the suggestions so far! I'm going to check out the links and will report back if I have other questions and also what I'm going to serve! Thanks again - thse are great.
Po-ke Cups - filo cups filled with a mix of diced raw tuna, diced green onion, diced water chestnuts, and shots of toasted sesame oil and darl soy sauce.
Rabbit in a Log - rabbit sausage links quartered lengthwise and cut about 2" long; each piece wrapped in puff pastry and baked golden.
Lamb Empanadas - chopped seared lamb and sauteed diced onion baked in pastry triangles.
Miniature crab cakes (1" diameter) with a dab of Chipotle-Lime Aioli.
Roast a beef tenderloin, slice it, and you can make small sandwiches with really good bread. Just horseradish sauce is all you need, though you could fancy them up even more.
I also love these. They might be a bit more retro than you want, but they are always wildly popular when I make them and they go great with cocktails:
2 cup grated Sharp cheddar
1 cup flour
1/4 cayenne
8 T softened butter
40 small green olives with pimento, drained and patted dry
- Stir 1st three ingredients together
- Work in softened butter to form dough
- Drop dollop of dough on wax paper and place olive in middle
- Flour hands and roll olive in between your palms to cover olive
- Place all olives on a cookie sheet
- Bake 15 minutes
- Serve warm
Figs wrapped in prosciutto, with a little cheese in there. I like to throw them on the grill to warm up, but they're tasty at room temp.
Similarly, asparagus spears wrapped in prosciutto.
Wasabi Lime Crab Salad in cucumber cups
Grilled figs wrapped in Serrano Ham
Asparagus Parmesan Pastry rolls
Cauliflower Puree & Caviar on cloverleaf potato crisps
Smoked salmon, Creme fraiche & chive on Kettle Chips
Leek & Gruyere tart
Shallot Cherry Confit with a wedge of Manchego & a fresh baguette
you can't go wrong with gougeres as mentioned above. This weekend I saw a recipe with chopped olives in them instead of the cheese and it looked good. Sorry I can't remember where I saw it. . . groan.
Including seasonal things would be great. Blanched sugar snap peas with something creamy piped into them would be nice (goat cheese mixed w mascarpone, or the latter with lots of fresh herbs mixed into it)
some duck confit stuffed into the gougere
fig anchoide - there's a recipe on the thread about what to do w figs on this board
the little corn pancakes on this website (in the sidebar) with the avocado relish were delicious (I just tried them plain) but they would be excellent vehicles for shrimps or crab salad
shooters of iced gazpacho or chilled cucumber soup
Hollowed out cherry tomatoes with julienned olives (buy pitted, you'd be surprised how fast it is) stuffed into them look dramatic and taste delicious. If you use green it mimics the leaves, but the black taste nicer. Cut a tiny slice of the bottom of the tomato so they'll sit flat. Less work than it sounds. Make the hollow a small conical opening - goes fast w a paring knife - and the olives stick up nicely.
a homemade corn chip w/ avocado relish and a good sized chunk o' lobster
your drink sounds sexy, Obessed!
re: cinnamon girl
I saved that corn pancake recipe; glad to read positive feedback.
re: c oliver
mmmm ... I hope you get a chance to try them before corn season is over, C. I just made them plain, w/o the savoury ingreds (shallots, cilantro etc.), mainly b/c I was simply curious to see how they'd be. They were also good with syrup and honey (not together!). Processing part of the corn really punches up that corn flavour.
I'm doing a bridal shower cocktail party this weekend. Here is my menu:
Lemon & Herb marinated olives
Cacio E Pepi cracker thins
Asparagus, snap pea & haricot vert w/ soy wasabi dipping sauce
cherry tomatoes caprese
Shrimp "martinis" w/romesco sauce (served in mini martini galsses)
bay scallop ceviche spoons (served in asian soup spoons)
watermelon gazpacho shooters (served in mini champagne glasses)
North Carolina style pulled pork sliders w/ grilled pineapple salsa and cherry bbq sauce
Baked new potatoes stuffed w/ blue cheese sour cream and bacon and w/ sour cream & caviar
mini reuben rolls
zucchini fritters w/onion chili jam
asian chicken dumplings
For drinks we will be serving a rose sangria w/ peaches and a pineapple cosmopolitan.
Wish me luck--I never cooked for 30 people before!!
BTW all mini serving pieces were found online.
re: berna
As a Personal Chef who does a lot of small party catering, IMHO you've got 'way too many seperate dishes for that size party. I'd reduce that to no more than 6.
Altogether you'll need to make about 4 bites per person x 30 people x the hours the party will run = XXX "bites of food divided among your different dishes.
re: josey124
No problem, josey124, but it will have to wait until Saturday. I just finished prepping everything and need some sleep before I collapse!
re: josey124
Hi Josey124--here's the recipe-better late than never! BTW, I've called it "North Carolina style" because I thought it sounded good but I don't know if it really is north carolina style.
North Carolina style pulled pork sliders w/cherry bbq sauce and grilled pineapple salsa
5-7 lB pork butt or cal. picnic (shoulder)
Spice Rub:
4 tbs garlic powder
4 tbs onion powder
4 tbs paprika
2 tbs sugar
2tsp salt
2 tsp pepper
Combine rub ingredients and rub all over pork (may be done overnight and refrigerated)
Prepare grill:
Heat gas grill on high until grates are smoking hot. Place pork on hot grates and immediately turn down to get a temperature of 225 degrees. Cook low and slow for about 10 hours, turning once halfway through cooking.
Take off heat, wrap in aluminum foil and let cool. When cool enough to handle, pull out bone and then pull meat apart using 2 forks.*
*I have successfully done this in the oven-same cooking temp and same amount of cooking time.
Cherry BBQ Sauce:
2 tubes tomato paste (I like the taste of the stuff in tubes but you can use canned)
2 lg onions chopped
4 cloves garlic, minced
2 cans cherry pie filling
2 tbs apple cider vinegar
2 tbs brown sugar
1 tbs worchesteshire sauce
1 tbs chipotle pepper (I just use the sauce it comes packed in)
1 cup chicken stock
1 tbs olive oil
salt and pepper to taste
Saute onion in olive oil until soft and caramelized, about 20 minutes. Add minced garlic and continue to saute for 2 more minutes. Add the tomato paste and let it "roast" in the pan with the onions for several minutes then add the chicken stock. Bring to a simmer and add the rest of the ingredients. Simmer until the sauce begins to reduce and thicken.
Grilled Pineapple Salsa
4 thick rings of pineapple peeled and cored
1/2 jalepeno, seeded and finely chopped
1/2 small red onion, finely diced
3 scallions, finely sliced
juice of 1 lime
pinch of salt
dash of olive oil
Grill pineapple a minute or two on each side until just softened and grill marks appear. Remove, cool the chop finley. Add the rest of the ingredients and mix. Should be made a little ahead (overnight) to allow flavors to develop.
To serve:
Place a piece of lettuce on the bottom of a bun (of your choice) the place some pork topped with bbq sauce and some salsa. Or you can mix all the sauce in with the pork first and serve it like that.
Well, that's it. I hope you enjoy it as much as my guests did!
re: berna
Yum - this is a better, more fleshed-out version of what I was trying to say about using a lot of our good summer produce. I love the idea of the watermelon gazpacho and zucchini fritters w onion jam - they'd be great together (as in, during the same round since I assume you're not putting everything out at once?).
re: cinnamon girl
You are correct, cinnamon girl! Thanks for the positive feedback.
I made these wild mushroom crostini for a dinner party last weekend and they were fantastic:
A couple notes - we used baguette slices for appetizer size-servings, and a lot more mushrooms than 12 ounces, and skipped the truffle oil. The thyme vinagrette is indeed beautiful and delicious, as noted in the comments on Epicurious, and makes a lot more than you need for drizzling on the crostini - I've been using it on salads all week. We had another crostini that was also a big hit, no recipe involved - goat cheese and fig jam heated under the broiler for a few minutes, then topped with slices of fresh fig.


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Amor Gitano Lyrics - Gipsy Kings
Slow ballad. A Gipsie sings of how he hopes to fall in love and how eager he is to dedicate himself exclusively to the woman of he's awaiting.
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subset: commoncrawl


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There he was, Princeton, your best friend of 5 years. Gloriously sitting next to you, his silky curls almost resembled the suns rays (if the rays were a dark brown), as he laid back in his seat intrepidly listening to the teachers lecture on Shakespearan literature. The lone pencil he owned was carelessly wrapped his index finger and thumb as he bit down softly on the eraser and propped the chair onto the back two legs. His ambience alone could sweep a girl off her feet, let alone his charm, wit, intelligence, and style. He's the envy of every boy and the dream of every girl. He's also the only guy that can send you into a paranoia in the snap of a finger.
Too bad he doesn't know how attractive he really is, due to the excessive bullying he went through as a kid he now has low self esteem issues. Or as he calld it "not wanting to grab attention." well, he can kiss that goodbye because he's grabbed the attention of 90% of the schools' female attention. Your eyes trailed the features you could see of Princeton. His wildy curly afro, his beautiful caramel skin, the smooth outline of his nose and lips... All of it so perfect, you wondered how every detail on this boy complimented the rest of him perfectly. He turned to look at you quizzically, making your eyes shoot to the teacher in nervousness.
She continued her inunciated monologue of dreary pastimes the people back then partaked of for "fun," or as she called it 'Ye Olde Funtime.' Sighing horendously loud, you laid your head on the desk while restiong. The cool feel of the old wooden mahogany soothed part of your ragged and confused emotions and created a calmness. Well, until someone stared powerfully at you. No matter what you did, the feeling wouldn't go away. It wasn't an angry stare, but oddly enough it was loving. While you slowly looked up to hopefully catch the person in the act through the corners of your eyes, out of your peripheral you saw Princeton starion at you. well, not staring, he was traveling his eyes down your body, then trekked them back up. "Princeton and (Y/N), you two are partners," the teacher bellowed, making the hanging decor start to shake in fright.
Her nasally voice was hurting your head. snapping out of your trance, you turned to Princeton. Since he was already staring at you (and continued to do so), there was an obvious pot of emotion that had settled itself between you two. Silence had occupied the area before you spoke up. "So, Prince.... what's this project about?" Without a word said to you, he got up and began to trod over to the copier and scanned his scrawl of notes that he had intrepidly taken. when he was finished he slid the warm paper towards you, "This is the notes for today's lecture. I hope you don't mind that I copied them for you. I could tell you weren't really listening." As he stared straight into your eyes, his calming outward appearance contrasted what was in his eyes. Swimming through them was nervousness.
"Aww, thanks Prince! You're the best," You said happily. His cheeks danced a rosy shade of red and he darted his eyes to the floor while shrugging bashfully. You read the paper silently before glaring back at him, "So we're creating a poster on the romance in Shakespeare's play, Romeo and Juliet?" Not looking away from the ground, his afro shook up and down signaling he was nodding a yes. There were pens and pencils scattered all over the floor, and a gargantuan poster board laying there, challenging you to create a visual masterpiece. For the next couple of minutes you two worked together in silence, the occasional scratch of the marker breaking the silence. Then, you both simultaneously outstretched a hand to the only green marker. His cheeks blushed that light red once again as his soft ahand fondled yours and sent a jolt of electricity racing through your veins, "I-I'm sorry," You swiftly responded, your cheeks painted a faint red as well, "It's fine here's the marker."
"No, you can have it (Y/N)." He said smiling. he knew exactly what he was doing, because the teacher had left for a 'coffee break,' and the rest of the class was focused on their projects, he took this opportunity to catch your eye. "No you take it Prince. I'm done with my half lazy bones." He rose an eyebrow and kept that goofy smile on his face, "Did you just call me lazy? Oh heck no, we're fighting now." His strong arms wrapped around you playfully as he tackled you from your prostrated position. For a moment, your heart stopped beating. Princeton had pinned you down, his legs on either side of you and his face directly in yours. "Say sorry (Y/N)!" His warm breath enticed you and made it 10x's harder not to kiss him. "NEVER!!" You said while wriggling from his grip.
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November 28, 2014
LONDON (AP) -- A British politician says he has won a victory for an endangered icon -- the red telephone booth.
Thousands of the kiosks have been removed in recent years as mobile telephones have cut into payphone use.
Conservative Party lawmaker Alan Duncan says phone company BT PLC has agreed to let communities adopt the booths -- minus their telephones -- to help preserve local heritage. Local authorities can keep the phones as well if they pay part of the maintenance costs.
BT announced plans in April to remove 9,000 phone booths, including many of the red models designed by Giles Gilbert Scott.
Duncan said Thursday that the "adopt-a-kiosk" plan would help ensure "that red phone boxes do not disappear into the great gray blur of the modern British streetscape."
(Copyright 2008 by The Associated Press. All Rights Reserved.)
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Tim Vander Wilt, PT, ATC, CSCS joined Work System Rehab & Fitness this summer and helped open our new Ames clinic. We are excited for what he brings to our company and to the Ames market. He is a great Physical Therapist and is excited about helping individuals in Ames with their rehab and fitness needs.
Why did you choose Physical Therapy as a profession?
I have always thought the body was fascinating and enjoyed learning about it. I also participated in many sports when I was young. Both seemed to fit into things that I enjoyed, so I decided to become a Physical Therapist.
Where did you go to Physical Therapy school?
I attend Des Moines University for my Physical Therapy degree.
What area of Physical Therapy have you mainly practiced in?
The area I have practiced in for most of my career has been outpatient general orthopedics and sports medicine.
What would you say is your treatment approach?
I prefer to encourage functionally based therapy. The majority of my treatments consist of exercise based therapy along with manual treatments. I like my treatments to "fit" the needs of my patients.
How have you advanced your skills as a Physical Therapist?
I have participated in continuing education courses that challenge my current practices and I feel are quality treatment approaches. One of the courses that had a good impact on me was Gary Gray's Functional Transformation course. Also the Explain Pain course really helped me understand the biological basis of pain. I have also tried to read literature/research to educate myself regarding the most effective treatment strategies.
Share about your family.
My wife and I have been married for 11 years. We have four children (3 boys and 1 girl) that are 9 and under in age. We have great energetic kids, that keep us quite busy!
What are your hobbies/interests?
I love to play sports, especially golf. I have become a more active runner in the last 5 years. I also enjoy spending time with family, friends, and being active with our church. Watching the Iowa Hawkeyes basketball and football games is another hobby.
Anything else you would like to add?
I am excited about the opportunity to work at Work Systems Rehab & Fitness. I am also excited about being a health coach and helping improve lives by encouraging healthy lifestyles.
Tim is offering Physical Therapy, Orthopedic Care, Industrial Rehab, Sports Medicine, Vestibular Rehab, and Health Coaching in Ames.
To schedule an appointment with Tim, please call Work Systems Rehab & Fitness – Ames at 515-337-1037.


text: Timing works out well for Goldstein By: MaryBeth Matzek, Special to the Wisconsin Law Journal February 14, 2014 1:47 pm Timing is everything in business. Mark Goldstein had time on his side when he branched out on his own in early 2008 to open Goldstein Law Group SC, a firm focused on providing advice to small- and mid-size companies. Subscribe Login Email Address: Password: Already a paid subscriber but not registered for online access yet? For instructions on how to get premium web access, click here.Forgot your password? Share this:EmailPrintFacebookLinkedInTwitterGoogle +1 Asked & Answered Goldstein Law Group Mark Goldstein 1:47 pm Fri, February 14, 2014 Wisconsin Law Journal - WI Legal News & Resources MaryBeth Matzek, Special to the Wisconsin Law Journal


text:
Favourite vegetarian main dish?
Hi all,
My boyfriend and I are gently trying to introduce his family to vegetarian food. After a few moths though, we're running a bit low on inspiration. Problem is they eat fairly unadventurously, and are of the belief that something like salad/ soup does not a proper meal make (no matter what you throw in there), so a lot of things I'd normally make are out/ not popular.
If anyone has simple,go-to veggie recipes for a main meal you wouldn't mind sharing, be most obliged!
These are two of my very favorites , from smittenkitchen. The mushroom dish is often mentioned here
as well as butternut squash lasagne
re: magiesmom
I'm going to try these--what delicious ideas!!
This is a good thread to start with when introducing veggies:
Also, mac and cheese with peas and corn is an excellent main dish that nobody ever turns down. Pasta generally is something that unadventurous folks are okay with, so start with veggie-centric versions of pasta dishes they're familiar with.
I also like doing a vegetarian shepherd's pie. This recipe from epicurious is good: http://www.epicurious.com/recipes/foo...
Just omit the meat, and add more veggies. To this recipe, I'd probably add cubed potatoes, a rib or two of celery, and maybe some greens like spinach or kale. If you're feeling particularly froggy, there's also an excellent brand of vegetarian sausage called Field Roast. I've used the apple sage sausage in this recipe before. I actually am not a vegetarian, but almost all my friends are vegetarian or vegan (or have gluten allergies... I'm a regular halfway home for people with dietary restrictions!), and they're always trying to get me to eat fake meat. I really rather dislike the taste of most fake meat, and I'm a big proponent of whole and natural, as-unprocessed-as-possible foods, but Field Roast really tastes good!
Anyway, there's a start.
re: SandyCat
Lentils make a great filling for Shepherd's Pie.
re: SandyCat
I used to do mushrooms and brussel sprouts alot... my parents loved it and they were very big carnivores
re: SilverlakeGirl
I'd second eggplant parmesan of any kind.
I rarely cook vegetarian, but one dish I've had a hit with when serving vegetarian friends is wild mushroom lasagna. There are quite a few variations on this - they all start with good mushrooms (porcini are great for this dish), bechamel and a sprinkling of Parmigiano-Reggiano, and some add meltable cheeses like mozzarella or fontina, and/or tomato, but I like the more basic version as it lets the mushroom flavor shine.
There are lots of great vegetarian Italian options: Lasagna, risotto, various stuffed pasta (ravioli, cannelloni, tortellini), pizza.
Other ideas:
Vegetarian chili, veggie quesadillas, burritos, enchiladas
Assorted vegetarian Spanish Tapas, including tortilla (made with potato)
Lots of Indian options.
re: Christnp
I'd vote for Ottolenghi's Very Full Tart, a tart made up of all kinds of roasted vegs - eggplant, zukes, tomatoes, parsnips, onions, garlic, peppers, etc. The vegs are roasted with olive oil first and then mixed together and put into the tart shell. Globs of feta and ricotta are pushed into the pie and the whole thing is baked again. The shell is a butter crust. This is just great.
re: oakjoan
I second this -- so delicious and gobs of flavor!
re: oakjoan
Joan, can you post a link to the recipe please?
re: mcel215
Here you go!
re: toveggiegirl
Thank you.
The dishes that even I, who hasn't had a fully vegetarian meal in about 15 odd years, cannot resist are:
1. Rajma (Indian red kidney beans) - made with un-ground spices and served with plain steamed basmati rice
2. Aaloo ki Launji (potatos in a 'sweetly sour' gravy) - This is an extremely simple dish of potatoes cooked in a gravy that has a base of ground tamarind. It is traditionally had with Puri (fried, puffy flat bread) and amritsari cholle (chickpeas in a spicy gravy). The two dishes play off wonderfully as the sweeter taste of the potatoes matches with the spicier taste of the chickpeas
I would be happy to post recipes if you want.
re: meatnveg
I would be interested in the recipes - any chance you could post them? We're always looking for good veggie recipes so we can try to ease up on the meat intake during the week! Thanks
re: Theresa
Sure. As with any recipe, there are variations from one home to another, but the links should give you a good idea for both.
There are more involved recipes than this one, but this is good if you are a beginner. The garam masala used can also be found on that site.
Aaloo Ki Launji: This is a dish from Amritsar in Punjab. Again really simple to prepare. I suggest eating it with Puri (deep fried Wheat roti), raw onions and mango pickle.
http://www.indianfoodforever.com/punj... Sub-in tamarind for the Annardana powder (dried pomegranate powder)
re: meatnveg
Thanks a lot for these. If there are more complicated Rajma recipes, I'd be interested too, as I enjoy cooking Indian food.
Also - you mentioned in your earlier post that the potato dish goes really well with a chickpea one - the name of the dish you've given us a link to looks like a combination of the two. Is there a chickpea recipe you have a link to which goes with this? Thanks again - I'll have a go at these soon.
re: Theresa
The chickpea recipe: (since you asked for a complex one)
Some ingredients that may be mysterious:
dal chini = cinnamon
elaichi = whole cardamom pod
dhania = coriander
jeera = cumin
Casseroles hide a multitude of delicious oddness and present it in a homey package, maybe its the cheese on top? Try casseroles around the world.
Enchilada casserole made w/anything from roasted veg and/or black beans to tvp or lentils, serve w/refried beans and spanish rice if they need it.
Tamale pie or tamales filled with what ever you like
moussaka w/a cucumber or greek salad
shepherdess pie
pastas of all kinds
While not adventurous, my favorite vegetarian dish is pasta.
A simple spaghetti prep along the lines of Scott Conant's famous "Spaghetti with Fresh Tomato Sauce and Basil" -- i.e., make a sauce with some sauteed tomatoes, garlic, EVOO, red pepper flakes, salt and pepper, then toss the spaghetti in the sauce and serve garnished with some fresh basil. I omit the cheese simply because I don't like cheese.
The best vegetarian dishes are Indian, in my opinion. However, for unadventurous people, I would make Marcella Hazan's spaghetti with caramelized onion sauce (in her book Essentials of Classic Italian Cooking).
Ingredients are crucial since this is such a lightly seasoned dish. Only very good parmesan, butter, and olive oil will do!
My favorite is lo mein, with good fried chewy noodles and loads of vegetables. I started out using the recipe from Madhur Jaffrey's World of the East Vegetarian Cooking, and I still refer back to it occasionally, but mostly I wing it. It may not be simple, but it's my go-to vegetarian main dish:
Cook everything on high heat.
If you can, get fresh wheat noodles from an Asian market.
Prep your vegetables. I like using: lots of green onions and/or Chinese leeks, and a brassica or two - cabbage or Chinese cabbage, bok choy, choy sum, tender broccoli, etc. I'll add to that all sorts of things such as shredded carrot, shiitake mushrooms, celery, spinach or chard, bean sprouts, bamboo shoots, whatever looks best at the time. I prefer using a variety of things with smallish quantities of each. Whatever you pick, cut all the vegetables long and thin and not too much wider than the noodles. You want all the vegetables to reach the same degree of doneness at the same time, so keep than in mind when cutting and parboil if you need to.
Prep the sauce - I use a lot of soy sauce, a little sugar or brown sugar or honey, maybe some mirin or vermouth or other sweet wine, sometimes a little sesame oil or a good dose of white pepper. I always leave red pepper for people to add on their own afterward. My husband DOES NOT like cornstarch so I don't use it, although I would.
Boil some water. Cook the noodles a few minutes with lots of stirring and checking until they are al dante, then cool in cold water and drain really well. Don't leave them unattended.
Heat up the wok or skillet and stir-fry the vegetables in a little oil, adding just a pinch of sugar if they need it. Cook hot and fast with lots of stirring so they caramelize a bit on the outside but are still crunchy. Take out of the wok and set aside.
Heat some oil. You want to basically make a big noodle fritter in your wok or skillet so don't skimp on the oil. Dump in the noodles and flatten out . Once they're flattened try not to disturb the underside, like making a hash brown or delicious latke. You want to fry until the underside is golden. Flip over and fry the other side.
If it's just for my family, I wouldn't normally use the method I just described. I'd use a lot less oil and just fry the noodles around a bit, and it wouldn't make a wonderful crunchy noodle fritter. But I would do the noodle fritter for a special occasion or company.
Then you dump in the sauce, cook for a little bit, and dump in your vegetables. Stir around with a spatula, breaking up the noodles by cutting with the spatula, until everything is mixed well. Serve immediately.
re: Helvella
For veggie stir fries, I sometimes make it with a peanut sauce and top with crushed peanuts to increase the protein content without adding tofu, seitan, or other vegetarian meat replacements. I find that people who are hostile to tofu tend to be very happy to eat peanuts.
Ooh thank you so much! So many good ideas here - cannot wait to try them out. The wild mushroom lasagne for one sounds amazing. Perhaps eggplant parm will be next on the list - never had it so was hesitant to try, but if its a favourite.. And thanks for the lo mein instructions - watch out family, here it comes!
re: thatchick
portobello mushrooms are a great hearty ingredient. we don't eat red meat and we have served this to meat eaters who came back for more. we like to serve sweet potato fries with it. YUM!
Mujadarra - between the lentils and the caramelized onions, there's plenty of umami to satisfy meat-eaters like me, and the rice makes it filling. It can be served hot, cold, or room temp, on its own or as a side, easily customized with added meat, or as a bed for poached eggs if the family insists on something heartier. Equally good basic or with added spices.
*Mushroom strudel -- in phyllo dough
*Spaghetti squash casserole
*Crispy baked eggplant with blue cheese sauce
*A simple casserole of roasted eggplant, chickpea, sauteed onion, tomato, fresh basil
*Eggplant and spinach curry -- I like my version better than one that I have tried in a restaurant
*Roasted butternut squash risotto
Grab The Moosewood Cookbook and any of Mollie Katzen's books from the library to get you started on an endless stream of ideas.
re: twilight goddess
Yay for the mushroom strudel, the dinner party dish from college 35 years ago. I still make the filling, but add hydrated porcini mushrooms with the reduced soaking water. I use it to make filo triangles for finger food, and as a filling for mushroom lasagna. For the lasagna, I buy roasted yellow tomatoes in oil at Wegman's, drain off the oil, then puree them and pour the sauce on top. Top off with some grated Parm and voila. This is perhaps my most requested recipe when I cater parties, and I am embarrassed to reveal how simple it is.
My favorite winter veggie dish is polenta (I prefer it soft, with a bit of cream, veg stock, any herbs you like and whichever cheese you have on hand), topped with a mixture of caramelized onions and butternut squash cubes. Orgasmic.
My absolute favorite is lentil tacos. I eat them burrito style, rolled up in a wheat tortilla with all the fixins. I was really skeptical before trying it - but as huge meat lovers in this house, we didn't miss the hamburger one bit. It's now a weeknight staple. http://allrecipes.com/Recipe/Tasty-Le...
Lentil and red wine stew is a favourite at our house, as are various homemade pastas.
Have you tried spaghetti squash roasted in the oven, drizzled with olive oil, sprinkled with Parmesan and seasoned with S&P? Yummy.
Several folks have already mentioned Butternut Squash. Here's a variation on that theme:
Butternut Squash Baked Pasta
1 lb dried pasta (Shells or Rigatoni)
2 yellow onions, thinly sliced
4 tbs freshly chopped Rosemary (reserve 1 tbs for bread crumb topping)
3 tbs Olive Oil
3 tbs Butter
3 cloves garlic, minced
1-2 tsp black pepper
1-2 tsp kosher salt
1 box frozen pureed winter squash
1/2 cup Mascarpone Cheese (sold in tubs near Ricotta)
1 cup of the pasta water (from boiling the pasta)
1 1/2 cups freshly grated parmesan cheese (reserve 1/2 cup for bread crumb topping)
2 cups fresh bread crumbs
Bring large pot of salted water to a boil for cooking the pasta. You will be saving 1 cup of the cooked pasta water to thicken the sauce. I like to put a 1 cup measuring cup into the collander so that I don't forget to save a cup!
Combine the bread crumbs, 1 tbs. chopped Rosemary and 1/2 cup grated parmesan--set aside.
Melt the butter and oil together in a large sauce pan. Add the onions and 3 tbs of chopped Rosemary. Caramelize the onions until soft and brownish--takes about 10-15 minutes over med high heat. Turn off the heat and add the minced garlic, frozen squash, the mascarpone, the salt and pepper. Let this sit and melt together. When the pasta is finished cooking, save 1 cup of the pasta water and add it to the squash/onion mixture. Stir the squash mixture over low heat until it is fairly uniform. Add the 1 cup of parmesan to the sauce and stir to combine. Put the cooked pasta into a 9 x 13 baking dish. Add the squash/onion sauce to the pasta and combine. Sprinkle with the bread crumb mixture and bake at 375 degrees for 20-25 minutes--until the bread crumbs are crispy.
re: themags
I'm sure that real Parmigiano Reggiano is made with animal rennet, but there are vegetable/microbial rennets available on the market. I bet there are hard grating cheeses similar to it that are made with them instead. I'm not a strict vegetarian so I am not sure though.
re: slopfrog
If it's called Parmigiano-Reggiano then it's protected under EU law (protected designation of origin) and has to be traditionally made which includes animal stomach rennet. I am an omnivore now but was a vegetarian for 20 years and did not eat cheese that was made with animal rennet. Similarly true Parmesan cannot be kosher. I just think it shows guests with religious or ethical preferences respect when a host/ess is clued up about these things. It would just be helpful when recommending vegetarian dishes if a recipe said "parmesan-style-vegetarian/kosher-hard-italian-grating-cheese". Of course this does not have the same "ring" as simply "Parmesan" but it does raise awareness of what is actually in what one eats.
re: themags
I've bought kosher Parmesan from Italy that had the typical parm markings on the outside and everything -- costs about 30% more but if it's not the real thing it's pretty convincing.
Aside from this, I have been unable to find any other Italian-style grating cheese that's kosher. Certainly there's no kosher peccorino. Locatelli is right out. There are some US producers of Asiago that are veg, but it's not really comparable.
re: the_MU
I've bought kosher Pecorino Romano and Parmesano-Reggiano (the real things, as far as I can tell) from Fairway in NYC. Kosheritalia.com also carries them, and I think they're the same brands as Fairway has.
One can use animal rennet to make kosher cheeses, but it needs to be from a kosher-slaughtered cow. To quote from the website of the OU, the world's largest kosher-certifying agency:
Animal rennet and lipase can be kosher, however. If the kosher source animal is slaughtered, de-veined, salted and processed according to kosher law, its rennet and lipase are fine for kosher use. (There is no halachic problem with using animal-derived enzymes in cheese [mixing meat and milk] since the amounts used are miniscule. Moreover, the enzymes are not cooked with the milk, and they are flavorless. Also, the davar hama'amid principle cited earlier only applies to non-kosher substances, and the enzymes are actually kosher.)
Taken from here: http://www.oukosher.org/index.php/com...
re: Chowrin
Mac and Cheese for sure. Here's my go-to recipe. Too much of this stuff will kill you, but it's worth it. Serve it with a nice green salad or tomato bruchetta to help cut through the richness of the cheese: http://dinersjournal.blogs.nytimes.co...
Also, stuffed pasta shells (I do versions with both cheese and and cheese with veggies), top-your-own corn tostadas or bean burritos, top-your-own pizza, eggplant parm, spicy tofu stir fry, (get the General Tsao's sauce at Trader Joe's) with steamed veggie dumplings and veggie egg rolls, (frozen at Whole Foods).
BTW, I'm totally trying that squash pasta thing. Looks great!
Two I've been making often recently include dolmades and pa jun.
The dolmades recipe is here: http://www.nal.usda.gov/fnic/foodcomp...
Just substitute vegetable stock for the chicken stock to make it vegetarian.
The pa jun recipe is here: http://www.nytimes.com/2007/03/28/din...
Just leave out the optional shrimp to make it vegetarian.
-Peanut Noodles: w/ gingered vegetables, tofu, and cashews. Not something I've made but a mouth watering fav at a local restaurant.
-Lasagna w/ roasted mushrooms and other veggie of choice (I did onions), soooo yummy! I got this from my Italian cooks illustrated and can supply you w/ recipe is you like.
- Pumpkin or butternut squash ravioli
-Chili, yes a stew, but you can make it look great w/ tortilla chips rimming bowl, avocado, green onions, cheese, sour cream, cilantro, and fresh lime wedges.
-Bean and roasted veggie burritos w/ festive sides and fillers.
-Potato pancakes w/ sides or choice. My Dad makes a simply divine recipe ... I could get from him if you like.
-Agree on the enchiladas, yummy! Make your own noodle crepes though ... it's as simple as pancakes.
- Homemade tomato soup w/ toasty cheese sandwiches (everyone loves this, right?)
-pizza and calzones. Make it a margherita w/ fresh sliced tomato and basil and they'll never miss the meat. Mmmmm!
re: DishDelish
One more soupy (but a main dish in our house) one I love is Split Pea, use enough chipotle peppers or chipotle tobasco to add smokey flavor and they will never miss the ham flavor. I cook mine long so it is thick and stew like.
re: DishDelish
Thanks for all the suggestions. Would love the potato pancake & lasagne recipes if you're happy to pass them on. Sounds delish :)
re: thatchick
Okay my Dad is out of town right now but as soon as he gets back I'm asking for the recipe. I'll post the lasagna recipe soon too!!
re: DishDelish
Is this the right lasagne recipe?
re: toveggiegirl
yes it is!! sorry for the late reply. life has been very hectic ... moving and new baby. :) I hope you went ahead and tried it.
Here's another pasta recipe, from the NY TImes, Linguine With Asparagus, Peas and Prosciutto.
I never add the prosciutto and like the recipe because it's simple and uses a whole bunch of asparagus to make a creamy pale green sauce.
re: thatchick
My go to is Amy Sedaris' recipe; I've tried many good ones and hers is just stellar. And absolutely yes to the fresh dill and fennel (optional in the recipe). The frozen spinach works better here (squeeze it all out). Whenever I make this the numbers 3, 8, and 2 stick and I'm golden: 3 packs frozen chopped spinach, 8 oz. each small curd cottage cheese, crumbled feta, cream cheese, and 2 bunches scallions. I always have the herbs, phyllo and lots of eggs. I'll post the recipe if you like.
re: twilight goddess
twilight that sounds deelish, will you please post recipe?
I make all sorts of vegetarian "sushi" rolls, vegetarian pad thai, edamame, makes great dinner party.
Creamy quinoa mushroom casserole
Just tried a new one this week: a creamy quinoa mushroom casserole with spinach, dill, lemon, and a crunchy Parmesan top. Mmmmm! This is delicious! Sautee 3/4 pound chopped mushrooms with one large onion (chopped) and 3 to 4 minced cloves of garlic, and about 5ounces spinach in the last two minutes. Remove from ehat. Combine with 3 cups cooked quinoa (cook in broth for more flavor). Add 1 cup sour cream, 1 cup cottage cheese, 2 Tbsp fresh dill, 2 teaspoons fresh lemon juice, lots of black pepper, a little salt, a little Aleppo chile if you like some heat, and 1/3 cup Parmesan cheese. put in 2 quart glass baking dish. Dust with paprika and grate on more Parmesan cheese.
Bake at 350, covered for 25 minutes then uncovered until top is browning and casserole bubbles.
re: twilight goddess
holy moly does this sound good. thanks for sharing!!
re: twilight goddess
tried this over the weekend--and it was OUT OF THIS WORLD!!! Loved the texture and flavors. Thank you so much!!!
re: twilight goddess
wow. I give you a ton of credit--I was sure this must have come from a cookbook. You should write your own ;-)
For me the problem with most vegetarian meals is that they leave me hungry and then craving meat two or three hours later. There are a couple meals that absolutely fill me up and satisfy:
Paneer Tikka Masala is one. This stuff is really hearty. I like the Raghavan Iyer recipe in "660 Curries" but there are lots on the internet. It's really not that hard to make.
"Lisa's Mushroom Burgers" are really good too. The trick is the chopped mushroom that is then made like a meatball/meatloaf. Those grilled portobello mushroom caps passed off as burgers are disgusting to me because they always get soggy and slide off the bun. You can see the recipe at http://www.weheartfood.com/2008/10/li...
I just made farro and mushroom "risotto" with chard from the flexitarian table. It is really a wonderful dish.
My favorite USED to be Pasta ala Norma: Sauteed eggplant, tomatoes, and onion, tossed with hot pasta. However, Harters turned me onto a root veggie "cobbler" that lately has supplanted that: cubed root veg and lentils topped with cheesy cobbles. Delicious, easy, heartwarming, fantastic, and my new "go to" veggie dish.
I've recently started experimenting with Thai curries. I made an eggplant and potato Thai red curry that I served with basmati rice. It's filling and flavorful and the eggplant tastes "meaty."
Here's an excellent chickpea curry with a touch of tomato and some cozy heat (I also add spinach) -- just delightful. You do need to amass the Indian spices if you don't yet have them, but once the pantry is stocked this is such a *snap* to put together. It's also really affordable, after that initial investment as you compile the spices. You can make your own chai too with these spices-- great hot or iced.
This is so much better than any recipe calling for "curry powder" and it just pops with flavor. I toast and grind my own garam masala (and I can provide a recipe, if you like). I added about 5ounces spinach at the end of cooking time, right before stirring in the yogurt and cilantro.
re: twilight goddess
Ooh this sounds great, will definitely give it a go. Just got your masala recipe off another thread - thanks! Been thinking of making my own for a while, maybe this can be the test piece :)
We just finished Giada De Laurentis' Rigatoni with Vegetable Bolognese for dinner tonight. It was really good. The dried mushrooms added a real depth of flavor, and the mascarpone at the end added enough richness to really satisfy. Definitely a keeper.
I made the recipe pretty much as is, but instead of the 5 oz. mixed fresh mushrooms, I used 8 oz. creminis because I wanted to use them up. Terrific.
If cheese okay, then my favorite is chile rellenos - good ones!
and French Onion soup, the way I make it that and a salad is all you need.
I've been a vegetarian for a long time, so I have some old standbys that I can do quickly and easily:
I'm on a HUGE breakfast burrito kick with Soyrizo and greens (like arugula)
pizzas (broccoli white, Asian style, tomato and balsamic, or really any kind)
quinoa stir fry is so fast and easy (and filling!)
Veg Shepherd's pie
Cream cheese pasta with greens
Veggie frittata
Southwestern orzo pasta
Green bean risotto
Cauliflower Gratin
Lemon and Leek Pasta
Let me know if you want any of the recipes I use for these!
re: Veggie Liv
Field Roast veggie chorizo is spectacular. Really great with black beans and kale.
re: Veggie Liv
Thanks Liv - would love the leek pasta one if you have it to hand
re: thatchick
1 large lemon
3 tbs olive oil
1 leek (white parts)
1/2 yellow onion
1 shallot
2 cloves garlic
1/4 cup white wine
2 tbs flat leaf parsley
8 oz whole wheat pasta
1 ear of grilled corn
1 diced roma tomato (or about 5-8 cherry tomatoes, halved)
1 tsp red pepper flakes
garlic powder
salt and pepper to taste
(You can serve this hot or cold, but I always eat it hot.)
Cook pasta according to package directions in heavily salted water until almost al dente.
Meanwhile, in a saute pan, heat oil over medium heat. Add onions, shallot, and leek and saute for about 6-8 minutes. Then add the garlic and saute for 2 more minutes. Slowly add in about 1/2 cup of the pasta water and the wine. Then add the corn (removed from the ear), parsley, tomatoes, and seasonings. Add the pasta and toss. Right before serving, add the juice from the lemon.
Garnish each plate with lemon zest, and lemon wedge, and parsley.
You can see a picture of it here: http://veggieliv.blogspot.com/2011/01...
This is delicious and incorporates bold flavors with squash and greens, tomatoes and bell pepper.
Harvest Squash Casserole -- mmmm, brimming with yumminess and veggies!
1 large butternut squash, 2pounds or more
1 large onion, chopped
1 large red bell pepper
1 medium zucchini
4 garlic cloves, minced
1 medium jalapeño, minced
1 tsp dried oregano
1/4 cup chopped fresh basil
3 tomatoes -- 2 chopped, 1 sliced
1 cup chopped kale
1 cup sour cream
1 tsp salt
1 tsp cumin -- toast the seeds and grind yourself for more flavor
1 tsp chili powder
1/2 tsp ground coriander
pinch of ground cloves
pinch cayenne
1 1/2 cups grated jalapeño pepper Jack -- 6 ounces
Cut the squash in half lengthwise and scoop out seeds. Roast on a cookie sheet or shallow baking pan at 425 degrees for about 45 minutes or until soft.
Remove squash and set aside to cool; reduce oven to 375.
Heat a little olive oil and sautée onion, bell pepper, zucchini, garlic, jalapeño and oregano about five minutes. Scoop out the cooled squash and smush it a little until smooth. Stir in your sautéed veggies. Add the basil, tomatoes, kale, sour cream, salt, cumin, chili powder, coriander, cloves, cayenne, and 1/2 cup grated cheese.
Transfer to a casserole. Top with sliced tomatoes, the remaining cup of grated cheese, and a few good dashes paprika. Bake for 30 minutes at 375 until bubbling and golden. Serve immediately.
This is a tasty casserole that I got from Chow.
1 onion
1 jalapeno pepper seeded
1 green bell pepper
1 T oil
1/2 C fresh or frozen corn
1 T ground cumin
9 6-in corn tortillas
1/2 C salsa
1 tomato sliced (or equivalent cherry tomatoes halved)
1 16 oz can vegetarian fat free refried beans, or equivalent pureed home-cooked beans
with a pinch of salt in the FP
8 oz shredded chesse of your preference (I used the Mexican shredded in the bag)
Cilantro for garnish (I didn't use it)
Slice onion and peppers; saute in oil over medium heat until softened but still slightly
crisp 5-7 min. Add corn and heat through. Season with ground cumin and a pinch of salt. Remove from heat.
Using 8 x 10 in. pan cut 3 tortillas to cover bottom of pan which you've greased.
In small bowl combine salsa with refried beans. Spread bean mixture over tortillas and top with half the cheese. Top with another layer of tortillas and green pepper/onion mixture. Top with final layer of tortillas, and thinly sliced tomatoes. Cover with remaining cheese.
Bake, covered with aluminum foil for 20 min. Uncover and continue baking another 20 min. until the top is golden brown.
Garnish with cilantro if you wish. I didn't. The leftovers reheated very well later in the week.
I think it has to be my smoked tofu and cashew stir-fry. My husband says it is the best thing he's ever eaten and requests it ALL the time. I think I make it once a week at this point.
Heat up a large skillet or wok until it is screaming hot (I use setting 9 on my stove). Add 2 TBSP of peanut oil. Toss in 1 large onion (halved then thinly sliced)...warning, it will splatter wickedly. Cook this until the edges start to brown/blacken. Then add mixed veggies of your choice. A bag of Trader Joe's mixed veggies work very well for this, but fresh is better if you have it. Cook these until they are soft and begin to blacken/brown. Remove them to a bowl.
Add 1 TBSP of peanut oil to the skillet. Add to this 4 cloves of crushed garlic and 1.5 TBSP of crushed ginger root. Let this get fragrant, but don't burn it (this will happen quickly...just a few seconds). Add to this 8 oz. of small slices of smoked tofu (I'd say my pieces are no larger than 1/4 inch across). Cook until they start to brown. Then, add 1/3c of mirin, 1/2c of strong veggie stock (I use 1 tsp of better than bullion to 1/2 c) and cook this liquid down to about half volume. Then add your removed veggies, a couple handfuls of toasted cashew pieces, a few good glugs of soy sauce, and a few dashes of toasted sesame oil.
It's fantastic, quick and nutritious. We usually serve it over brown rice.
I recently made my Moroccan Vegetable and Chickpea Stew again, and it reminded me how much I love this dish! It's pretty, too: http://www.whatwouldcathyeat.com/2010...
Moroccan Vegetable and Chickpea Stew
2 T. extra virgin olive oil
2 c. chopped onions
3 cloves garlic, minced
1 carrot, cut into 1/2 inch half-moons
1/2 head cauliflower, cut into florets
1 large or 2 small sweet potatoes, peeled and cubed
1 medium eggplant, peeled and cubed (about 3 cups)
1 t. turmeric
1 t. coriander
1/2 t. salt
1/4 t. cayenne pepper
1 t. paprika
pinch cinnamon
1 15-oz. can diced tomatoes, undrained
1/2 c. raisins
2 c. vegetable broth (use gluten-free broth if you are gluten-sensitive)
2 cans chickpeas, drained and rinsed (recommend Eden brand – bpa-free cans)
1/2 c. slivered almonds, toasted
Harissa, purchased or homemade
Whole wheat couscous (or rice if you are gluten-sensitive)
Heat the oil in a dutch oven. Add the onions and saute for 5 minutes. Add garlic, spices and salt and cook for 2 minutes more. Add all of the vegetables and stir to coat. Add tomatoes, raisins, broth and chickpeas. Bring to a boil, reduce heat and simmer for 30 minutes, partially covered. Add a bit of extra broth if the stew gets too dry. (It will need more if the stew sits and thickens after you cook it.)
Serve the stew on whole wheat couscous, topped with the toasted almonds and a dab of harissa.
My favorite vegetarian dishes are vegetable lasagna, made with spinach, marinara, ricotta, mozzarella, carrots, mushrooms, and zucchini. The other is ratatouille topped with Swiss or Gruyere cheese--possibly wrapped in a crepe.


text:
Winnipeg Free Press - PRINT EDITION
Hollywood fast lane too much for artist
Manitoba country town just what he needs
BOISSEVAIN -- They weren't exactly days of debauchery, but artist Darcy J. Watt's time in Hollywood included swimming naked in the Playboy mansion grotto and a party life that was as hectic on weeknights as on weekends.
He got a job at the Fox network until it became apparent his duties included serving as sexual stand-in for his female boss's husband.
That wasn't for him. Home started to look very, very good. Being an artist in the country looked even better.
Today, Watt is a full-time artist working from an art studio on the third floor of a century-old house in Boissevain, where he lives with his wife and two children.
"If it wasn't for living in the country, I wouldn't be able to live and work like this," said Watt, 37. "If I was living in the city, I couldn't be an artist full-time. I wouldn't even be able to cover my bills."
Watt's art graces everything from CD covers to rock posters to rock-band T-shirts and stage sets. He has worked with performers ranging from Guns N' Roses to Willie Nelson to Cirque du Soleil. His portrait for Nelson's 80th birthday is of the singer with his braids wrapped around him like overgrown ivy on an abandoned farmhouse.
Watt's art is hard to categorize, but it often delves into the realm of myth and fantasy. It can be heavily lined, like a drawing by famed cartoon artist Robert Crumb. He also works with woodcuts on an old printing press. His website is darcyjwatt.com.
"People are quite blown away that his art is being created down the street," said Casey Guenther, who, with wife Christina, runs the 1894 Art Centre in Boissevain, a community-run site where some of Watt's work is showcased. "The Internet allows artists to work and sell their work from out of a small community," Guenther said.
It's not unusual for people such as Watt to move away and come back. Guenther was away for a dozen years before returning to work in graphics and web design. As much as the southwestern part of Manitoba is known for its conservative politics at election time, it maintains a surprisingly vibrant community of artists, musicians and small-scale traditional farmers.
Watt was raised by adoptive parents in Dauphin and later moved to Brandon. He's not interested in finding his birth parents but attributes the wanderlust that landed him in Hollywood to "an innate sense of abandonment" he felt as an adoptee.
From 1999 to 2007, he lived back and forth between Hollywood and Calgary. He teamed up with Susie Dietter, a director from The Simpsons and Futurama TV shows until 2008, to work on an animated horror anthology series. After years of working on the series, it wasn't picked up. He also lived with artist Angus Oblong, the creator of 2001 TV series, The Oblongs.
But his L.A. friends were already established and regulars on the showbiz party circuit, whereas Watt needed to spend more time on his art. "I was overwhelmed with the pace," he said.
The Playboy mansion visit was from a contest he won. He enjoyed it, calling it "Disney for adults." He equates Playboy models to Disney employees who dress up as Mickey Mouse, and not just because both wear suits that are hot in their own way. "(The models) come out and play volleyball, but it became obvious they were doing their shift."
Watt worked on the anthology and exhibited at art shows and sold art to support himself. His work back then was angry and full of angst. He thought he was getting it out of his system, but it was drawing him deeper into that world because it attracted fans with the same mindset.
Breaking with the L.A. lifestyle landed him in Boissevain.
"To go for lunch in Los Angeles, with the commute, was your entire day. And the meeting might or might not turn into something. Here, you can get a million things done in that time," Watt said.
Republished from the Winnipeg Free Press print edition November 18, 2013 A6
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text:
Safety and Efficacy Study of WRSS1, a Shigella Sonnei Vaccine Candidate
This study has been completed.
U.S. Army Medical Research and Materiel Command
Mahidol University
Information provided by (Responsible Party):
U.S. Army Medical Research and Materiel Command
ClinicalTrials.gov Identifier:
First received: December 23, 2009
Last updated: September 4, 2012
Last verified: September 2012
- Full Text View
- Tabular View
- No Study Results Posted
- Disclaimer
- How to Read a Study Record
No Study Results Posted on ClinicalTrials.gov for this Study
|Study Status:
|This study has been completed.
|Study Completion Date:
|December 2010
|Primary Completion Date:
|December 2010 (Final data collection date for primary outcome measure)


text:
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text:
Vinaora Visitors Counter
- This extension inserts a backlink to the developer.
Features: 18+ cool styles (Digit Counter, Statistic Table) + Show Today - Yesterday - Week - Month - All statistics + Show Guests/Members/Bots Online Now + Show Guest's Info: IP Address, Browser... + Support Caching + Support all languages + Auto hide Zero-Statistics + Valid XHTML and CSS.
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Compability: Joomla 2.5, Joomla 1.6/1.7 and Joomla 1.5.x (native)
Now, this extension is using on hundred thousands websites
Even now, if I activate the counter, the front page will be blank again. :(
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Easy to install and highly configurable.
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overall,good job team!!
In my web site, it counts more than 1000 per day. One day it counst less than 100.
Webalizer count less than your counter every day and more when your counter goes down.
You have a real bug.
Vinaora Visitors Counter use only JOOMLA's date/time format. I don't use any others.
You can see >> http://api.joomla.org/Joomla-Framework/Utilities/JDate.html and http://www.php.net/strftime
My site is Vietnamese language but you can go to
and http://forum.joomla.org/viewtopic.php?f=46&t=393501&start=30
Or you can use http://translate.google.com/
I'll try to support more English as soon as possible.
Tks for your comment.


text:
Daniel Markham's Pretty Bitchin'
By Kelly Dearmore
Americans Under 30 the Most Cynical Bunch Ever
By Jim Schutze
13 of the Best Female-Fronted Bands in DFW
By Rachel Watts
Your Baseball Season Guide to Pre- and Post-Game Eats...
By Lauren Drewes Daniels
The Bizarre Life and Troubling Death of DarkSide
By Anna Merlan
The Ten Most Badass Band Names in DFW
By Lee Escobedo
The Cheap Bastard Guide to Dallas
By Alice Laussade
It'd be an egregious understatement to say Pansy Division's gay rock manifestos were ahead of the curve back when the band formed in the early '90s. Way before Will and Grace and the Fab Five brought alternative men's lifestyles to prime time, singer-guitarist Jon Ginoli was tearing through explosive queer-eyed pop-punk with titles like "Touch My Joe Camel" and "Nine Inch Males." He even brandished a penis-shaped guitar.
Sure, this brazen approach elicited its share of curious glances (and nervous giggles) during the first years after the band's inception, but after they were picked up for a national tour with Green Day in 1994 (which was, like, totally at Billie Joe's prime), people started to take the Pansies a lot more seriously. As the first all-gay punk band to create a national stir, they didn't just open the closet door for other pissed-off gay punk teenagers, they kicked the motherfucker off the hinges.
It could be said that Pansy Divison's latest, Total Entertainment!, doesn't have the aggressive edge that turned so many heads in the first place. The first recorded document from the band in five years, Entertainment! moves away from the simplistic punches of their early days and the power balladeering of 1998's Absurd Pop Song Romance toward straight-ahead power pop. It's still queer-centric and dripping with sarcasm, but (pardon the pun) without the teeth. Die-hard queercore fans may bemoan the change, but the fact is: Without Pansy Division, those fans wouldn't exist in the first place.


text:
I've started on my first tableless design for a sportsclub. All worked out so far. Looks good ;)
Now I've stumbled upon a problem I can't seem to get solved.
I want the dropdown box to apear with a 1px solid border. It just doens't want to do that. Does anyone see what I'm doing wrong ?
The first try : page
The problem <select> : page
My CSS file : page
Thanks !


text:
Screen Info
31 Broa Wild Hunter 2
This popped up when I was constantly DCing earlier today. Is this a possible future update?
PermaGypsy's Recent Screens
Recent Screens from other Basilers
Advanced giant pot combined with pa
Risk 200 - MapleStory screen
Fm full of farmers - MapleStory scr
Crystal crimson nelde - MapleStory
Slime goes to gold beach - MapleSto
Samuel - MapleStory screen
Lissuh & colleqe - MapleStory scree
Solo'd cause imma.. - MapleStory sc
Way to do the glovate att scroll qu
Why don't we smile some? - MapleSto
May 05 13MapleStory Screen: 183 Hayato Range 129k- 240k
Any info about this in KMS or any other version? I haven't heard of this at all.
44May 05 13
Maplestory playhouse I like where this is going. The things I would do with horny mushrooms.
May 05 13*
It's apparently a real thing, where you create a farm to make your own buffs. o.0
Sounds interesting...
Here's also OrangeMushroom's post on it.
2May 05 13
SmashFace: Any info about this in KMS or any other version? I haven't heard of this at all.
It's been out in KMS since Jan 16th
1May 05 13
I hate this page so much because I get stuck at it all the time without worlds loading
May 05 13
The Monster Life button is in the game too.
It just means that the Unlimited data is in the files and coming very soon.
May 05 13MapleStory Screen: My horse is amazing
MapleStory Unlimited.
Oh boy, here we go.
May 05 13
you can see the "home" key at the game, but its not green its grey, you cant click. its next to the key settings.
4May 05 13
I think that's that button in the right cornor;
May 05 13
Farmville for Maplestory
Register / login


text:
Business as usual at Job Corps Center despite shutdown
POSTED: Thursday, October 3, 2013 - 5:18pm
UPDATED: Thursday, October 3, 2013 - 5:22pm
El Paso, TX (KTSM) — Many federal offices were in flux on Wednesday as the shutdown continued. But the David L. Carrasco Job Corps Center remained open. The center in East El Paso remained open because they work under a private contractor.
The organization continued to provide training to enrolled students 16 to 24 years old. The private contractor had to assure the organization they would have funding available if a shutdown were to happen when they placed their bid.
That's why the organization, even though it's a federally funded one, remained open. It was business as usual for the teens who live and work there -- but job corps is very aware of the fact that there were thousands of federal employees have been affected.
"The only thing that we can hope for is that there's an end to this soon and that everybody else can get back to business as usual. And we feel that we're very fortunate that we're still able to provide that training to the youth of El Paso and not have to shut our doors," Lana Kite, the Center Director of Job Corps said.
Job Corps employees are not federal employees. They are within the private sector.
They are still taking applications for young people between the ages of 16 through 24. You can apply at their facility on the East Side at 11155 Gateway West.
The passport office in Downtown El Paso was also open despite the shutdown.


text:
Dinner Near Cedars-Sinai (West Hollywood)
I am an Advisor to a group of young M.D.'s in training at Cedars-Sinai, and we get together once a month for dinner. We need somewhere to go this Wednesday evening. Hopefully somewhere that won't break my bank. So far we have gone to Il Buco, Shanghai Diamond Garden on Pico, Grand Lux Cafe and Stone Fire Pizza. One of them is a vegetarian, one keeps kosher and one keeps halal. Any suggestions for reasonable restaurants in the area would be greatly appreciated.
Chameau on Fairfax for Moroccan. Dishes large enough to be shared family style, and that will keep the cost down. Food is outsanding.
Souplantation, if you are willing to go for that type of place. It is also very close to cedars.
Vito's Pizza on La Cienega
Joe's Pizza on Sunset
Vegan Glory (vegan Thai) on Beverly
Yabu (sushi) on La Cienega or Hirozen (sushi) on Beverly
You mean you haven't yet discovered Cafe Angelino?! I used to lead the flock from my old CSMC days to Cafe Angelino... Excellent, AUTHENTIC Italian, with many vegetarian & pasta options. Prices won't break the bank (Lord knows they don't pay the residents much).
Cafe Angelino
8735 W. 3rd St.
Jerry's Deli has bad food, but technically, it fits your criteria.
M Cafe de Chaya would satisfy the macrobiotic in all of us (at 7119 Melrose).
Thank you for not taking them to the food court at the Beverly Center.
Vito's Pepperoni Pizza, while tasty, would not exactly be my idea of kosher (or halal).
re: budsoftaste
I think it depends upon location. In Encino, I will agree, but Woodland Hills is disgusting!
I live in West Hollywood and often see residents walking to work in the morning. Some places that are substantially nicer than a pizzeria or Souplantation but still moderately priced include: Melrose Bar & Grill (on Melrose just east of Robertson), Surya (Indian place, on 3rd), Minestraio (Italian, on 3rd), Hedley's (on Robertson, north of Melrose), and Fat Fish (sushi, also on Robertson north of Melrose). Also, Breadbar (on 3rd, basically a block from Cedars) is having Ludo Bites all summer. I think there are a number of other posts here about Ludo Bites.
re: houndofmusic
Minestraio is closed.
I love Chaya Brasserie, but sounds like it may be too expensive, but I've never been there for lunch, I would think they have a big CSMC crowd.
re: Phurstluv
When did Minestraio close? I drive by there all the time and haven't noticed any closure. Are you sure you're not thinking about its prior incarnation as La Terza?
re: Phurstluv
When did Minestraio close? I had dinner there on Saturday night.
re: Snoopy
Sorry, wrong place!
re: houndofmusic
Minestraio is excellent and very affordable for the quality of the food. It's like an every day Angelini Osteria.
Mr Taster
3rd Stop, right across third street from Cedars, might be a nice option. They used to be a big beer destination, but their selection took a huge dive, so no one I know goes anymore. Having said that, they always had solid food. Crispy, thin pizzas, nice moule frites, some great pasta dishes and pretty friendly service.
re: SaltCod
Agree. I've enjoyed several good moderate meals at 3rd stop. Mildly underrated, but still popular.
LudoBytes at Breadbar on 3rd Street for dinner is the best in the area. Ludo is only there temporarily until about August 22. It is BYOB. However, the price point will be more like $50/head before tax and tip (3 dishes/person). I highly recommended that you splurge for this unique experience from a top chef.
re: BSW6490
Barefoot is a excellent suggestion! Talk to Lucy, they have a private room upstairs.
Chaya is delicious, but it will certainly dent the bank!
re: compucook
I've been going to Barefoot since it was called something else years ago. Was it Ma Bae? It has always been good and I think really underrated.
re: rednyellow
I think it was called MABE with an accent on the E, but i won't swear to it! LOL
The 6th floor staff has started ordering from Jack 'n Jill's Too on 3rd street. We've had the $8 3-piece chicken order, the Grecian crepe w/ chicken ($11) , the gumbo, the Lulu (tuna) salad (~$10), and the pulled pork sandwich (non-kosher, non-halal). We've been happy with our orders (vs the cafeteria). The portions aren't gigantic like Grand Lux, but it's less expensive. From my observations, many of the residents are women, so the portion size may not be an issue. The residents with religious restrictions may have a problem though.
re: vickie2172
Strange to say, but my problem with Jack & Jill's Too is the design...particularly the white table clothes. It just doesn't have the comfortable, casual look that the menu and prices imply. So every time I walk by and peak in my brain says no, that's not a place I want to try. It's a visual disconnect that I just don't find inviting.


text:
Photos: Chasing the X Prize Cup
Summary: Three competitions with $2.5 million in prizes for future space technology highlight this year's Wirefly X Prize Cup.
7 of 12Image
Lunar Lander Challenge
For the Vertical Rocket Challenge, vehicles are required lift off to 150 feet above the ground and hover for 90 seconds before landing on a smooth surface 100 meters away. Three teams will compete for the $500,000 prize.
Northrop Grumman Lunar Lander ChallengeFor the Northrop Grumman Lunar Lander Challenge, teams are required to build vehicles that will lift off 150 feet above the ground, hover for 180 seconds and land 100 meters away in an area that is similar to the rocky lunar surface. Three teams are competing for a $1,500,000 prize. Teams must beat the challenge to win the prize.
Left is a how NASA envisions the next lunar lander.
Rocket plane
The Rocket Racing League, advertised as NASCAR in the sky, will show off the Mark-1 racer. Organizers are building planes to race on a 3D racetrack in the sky--complete with television and ads galore. Shown is a prototype of a Rocket Racer.
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


text:
Author: Stephenie Meyer
This book is amazing . I love this book because it makes me feel in control and helps me feel nice about myself .
Wednesday, 5 November 2014
Wednesday, 22 October 2014
The Fault in our Stars
Author: John Green
The Fault in our Stars is all about a girl named Hazel Grace and she is a cancer sufferer. She didn't want to go to a Support Group and she likes it when she ends up meeting someone named Augustus Waters. Firstly they were acquaintances and then when Augustus went to Hazel's house and then they became friends and they fell in love. They were the cutest couple. He made her wish came true, which was going to Amsterdam and meeting her favourite author of "An Imperial Affliction" by Peter Van Houten so they did that. But this is a sad book that's not such a good thing though because Augustus ends up having a prefuneral because... to find out the rest of this terrific book go and get The Fault in our Stars now. I recommend it
would be rated PG=)
How good was it? Fantastic
Age: 8
Thursday, 16 October 2014
The Sorrows of Ava Lavender
'Love makes us such fools.'
On the surface The Strange and Beautiful sorrows of Ava Lavendar by Leslye Walton is about Ava, a sixteen year old girl born with wings, who yearns to fit in with everyone else. But this novel also traces her family history, a history of love gone wrong, of myths and fables.
It begins with her grandmother, Emilienne, who fell in love three times before she was nineteen. After the deaths of her siblings, all due to love, or the lack thereof, she married a man she thought would never leave her. Love didn't enter into the equation.
Ava's mother Vivianne is just as much troubled by love as the rest of her family. Falls in love with a boy who, after a one night stand, leaves her. From this one night, Vivianne has two children, winged Ava and silent Henry….but all the time waits for her errant lover to return.
This novel is an interesting mixture of fable and magic realism. Nothing and no one are really how they appear. Vivianne has an unnatural sense of smell and can detect the seasons.
"Summer rain smelled like newly clipped grass, like mouths stained red with berry juice – blueberries, raspberries, blackberries. It smelled like late nights spent pointing constellations out from their starry guises, freshly washed laundry drying outside on the line, like barbecues and stolen kisses in a 1932 Ford Coupe."
One of Emilienne's siblings cuts out her own heart, another quietly turns into a bird. Ghosts freely roam this book as though it is the norm. Now it is Ava's turn to try and find her place. She longs to leave the safety of her home, all that she has ever known. With the help of a friend she sneaks out but now becomes the obsession of a man who believes her to be no mortal woman but an angel.
This novel is like a grown up fairy tale. If you accept that fact and allow yourself to be swept along with some beautiful writing, you'll definitely enjoy this book.
Vicki @ Pakenham
Posted by Casey Cardinia Library Corporation 0 comments
Labels: fables, fantasy, magic realism, romance, young adult
Thursday, 25 September 2014
Ghost House- Alexandra Adornetto
Posted by Casey Cardinia Library Corporation 0 comments
Labels: Alexandra Adornetto, Ghost House, Ghosts, historical, mystery, Paranormal Romance
Thursday, 18 September 2014
The devil walks – by Anne Fine
"His tone changed. Thrusting his face at mine, he told me threateningly, 'you'd best take care. More than one thing can sting under this roof.'"
Posted by Casey Cardinia Library Corporation 0 comments
Tuesday, 16 September 2014
Horns by Joe Hill
Horns by Joe Hill is an interesting book. It depicts the tale of Ig, a man who had just lost his girlfriend who was murdered. People suspect him for the crime and his life becomes a living hell. Ig wakes up one morning to find out he has grown demon horns. He finds out that the horns make others tell him their secrets. He can also control people based on what they have said to him. Ig then decides to use this ability to find out who murdered his girlfriend, and get revenge.
At first I read this very slowly, as I had other things going on but as soon as I found the time to read I was stuck into the book. At first I thought it was boring, with no development happening. I then read on and found it really interesting. Ig is an interesting character, a man who had lost everything he had loved and now cannot stop hearing people's secrets. Ig is portrayed as kind of gloomy, always looking at the past with his girlfriend and trying to find out who had murdered her. Ig's best friend Lee is portrayed as a shifty kind of character, always acting suspicious and doing suspicious things. Lee is by far the most interesting character in the book, with his lost eye and his shifty attitude.
The book also plays on a bit of religion, with Ig being more of a demon while Lee is more of an angel or god. The book also explains that Ig's power cannot work on people wearing an holy item (e.g. a cross). This also pushes the religious aspect up. The book also has some parts played in a church, with the priests scared of Ig, as he has demon horns and demon powers. The religion that is displayed in the book however, is very limited, which is a very good thing.
In the end Horns is a very good book, depicting Ig's journey to find his girlfriends killer. I would recommend this book to people who don't mind reading something a bit adult, or are fans of things to do with demons and angels. The book is also getting a movie in the upcoming years, with it staring Daniel Radcliffe as Ig. I would recommend this book to those aged 15+
By Damon Slatter (Work experience student @ Endeavour Hills library)
Posted by Casey Cardinia Library Corporation 0 comments
Labels: Horns, Joe Hill, Religion, revenge, supernatural
Tuesday, 9 September 2014
The Minnow
The Minnow by Diana Sweeney is the winner of the Text Prize for Young Adult and Children's Writing 2013.
I procrastinated for quite a while before I read this book. A pregnant teenager whose family had died in a flood? No thanks, I'll read something else.
But when I finally opened the book I couldn't put it down.
The cover is eye-catching - dark and beckoning - filled with sea creatures and underwater life. It also sets the mood for the novel.
And that is what I so loved about the book - a style and mood that sets it apart - dreamy and flowing.
The main character in the book is a girl called Tom who lives with a much older bloke called Bill since the death of her parents and sister.
Tom is pregnant with Bill's baby and she can no longer stay with Bill. She moves in with her friend Jonah who is helpful and supportive, as are others in her community.
As Tom works through her grief she communicates in an unlikely way with marine creatures and with her unborn child whom she names 'the minnow.'
This is a beautifully written novel that I recommend to those who love reading high quality YA fiction.
It is Diana's first novel, and it is a real winner.


text:
My eyes narrowed and kicked the so called Zack in the stomach, bringing him down. I nicked Bella's dagger out of his hand, and gave it to Bella. "Hard to fight off a chick, isn't it?# I told him with a smirk as I kicked him in the back of his leg.
here welcome to: forums > roleplay central > private roleplay > adventurer's romance (private)


text:
You must earn 10,000 points to post other members' whiteboard
Congratulations on Earning 2. MM points, enjoy your nice red SUV. Very Few buddies ever reach that mark,. that is dedication. Wishing you the best in all that you do. Lets be buddies. Shep
Thanks, we are both close to our 6 year gasbuddy anniversary! Keep up the great work also.
Welcome to the Elite club...ALL TIME POINTS LEADER BOARD... GREAT JOB!!!... CONGRATS, I am trying to get there... Your NEWEST GB...AL
A BIG CONGRATS on reaching that 2M mark and your nice new ride! Wow! Truly awesome! Keep leading the way for others to follow here in GasBuddyland! Others ahead of you have retired, so there is lots of room at the 3M milestone! Can you believe that GBs are still active going on 13 years and heading for the 5M milestone, but most GBs retire before they get to 4M! Thanks buddy for your dedication! Have a nice weekend! Ron
Thanks to all my Buddies! Merry Christmas and a Happy New Year and a Happy Holiday Season, wishing for a prosperous 2014 for you and your families! Thanks for a another great year! We did get a White Christmas here with some more snow on the way! : ) Thanks to all & God Bless! Ron
Merry Christmas and Happy New Year to you and yours!
You have the same points in 4 years that I have in 5. I was lazy the first year. .......Be my Riverside gas buddy, so I can follow you.
Thank you for the birthday wishes! I'd rather have these weather extremes, better than what some parts of the country are experiencing!
no diesel at costco
Does Morongo take credit or debit cards? Do they charge extra?


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text: Invasive TSA Procedures WIll Get Worse Until We Recognize the Threat by Dave Reaboi 13 Jul 2011 post a comment Share This: The other night, Frank Gaffney joined Eric Bolling on Fox Business News to talk about the latest TSA outrages. [youtube vYx4tF9p7Zk] It's nearly daily now that the blogosphere explodes with news of obvious non-threat passengers being subjected to harsh patdowns and the like. We should not be surprised. A massive bureaucracy, by nature, accumulates data points-- if only to prove its usefulness and justify the money spent on it. What's more, this tendency is exaggerated by our civilian and military leadership's obstinate refusal to understand the source of the problem. It's in the nature of DHS and the TSA is absurdly invasive precisely because they're not looking at the actual threat indicators, beginning with examining the ideology that's responsible for nearly all of the world's intentional terror against civilians today, Shariah. Instead, political and bureaucratic leaders view this great ideological battle through the lens of theoretical models of antisocial behavior often based on gang violence. As we have seen, they will do anything but try to understand the methodology and characteristics of the jihadist movement like its practitioners understand it themselves. Whenever you read a story about a 90 year old woman or a 4 year old child being over-zealously searched, your outrage should be pointed at the inability of the most expensive intelligence system in the world to recognize the obvious.


text:
Print Options
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Triple Berry No-Bake Cheesecake >
Full Page
Include these items:
Nutritional Facts
Select reviews >
Triple Berry No-Bake Cheesecake
I've made many cheesecakes and enjoy them all, but they're usually time-consuming. When I first tried this recipe, my husband said it was better than the baked ones, and that was a big plus for me! — Joyce Mummau, Baltimore, Maryland
12 Servings
Prep: 20 min. + chilling
1-1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
2 packages (8 ounces
) cream cheese, softened
1/3 cup sugar
2 teaspoons lemon juice
2 cups heavy whipping cream
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons sugar
In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir
in butter. Press onto bottom and 1 in. up sides of an ungreased
9-in. springform pan. Refrigerate 30 minutes.
In a large bowl, beat cream cheese, sugar and lemon juice until
smooth. Gradually add cream; beat until stiff peaks form. Transfer
to prepared crust. Refrigerate, covered, overnight.
© Taste of Home 2014
2 of 2
Triple Berry No-Bake Cheesecake
Directions (continued)
In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or
until juices are released from berries.
With a knife, loosen sides of cheesecake from pan; remove rim. Serve
cheesecake with topping. Yield: 12 servings (3-1/3 cups topping).
Nutritional Facts:
1 slice with about 1/4 cup topping equals 432 calories, 34 g fat (21 g saturated fat), 109 mg cholesterol, 229 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2014


text:
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.
1/1 Photo of Roasted Fennel With Chickpeas
Prep Time:
Cook Time:
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1 hr 30 mins
Chickpeas!! I'm posting recipes from a book I found. Source: Hummus by Avner Laskin
Units: US | Metric
Serving Size: 1 (654 g)
Servings Per Recipe: 6
Every recipe, menu, tip and how-to is right here, at your service.


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Dan Mitchell's blog
It's all about the words man...
by Dan Mitchell
posted Oct 21 2009 5:56PM
"The List" on Wednesday night was a master class in lyrical composition. Poetry wrapped inside drums, guitars, keyboards and a need to be expressive on a legendary scale. My choice for the 7 greatest lyricists of our lives;
Paul Simon
Bruce Springsteen
Elvis Costello
Joni Mitchell
Neil Young
Bob Dylan (The true Master)
Keep in mind "The List" is only 7 songs each night and there are certainly others who are deserving of inclusion. My un-bumpables are Dylan, Joni Mitchell and Paul Simon. Bring it on! Thursday Night on "The List"...Elton and Billy. Find out what Elton John's favorite Elton John song is. What did Billy Joel say backstage at his induction into the Rock and Roll Hall of Fame? I was there and I have the audio. Also, and most of all, listen to win tickets to their Face to Face tour November 22nd at Pepsi Center. See you tomorrow...
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text:
The Assos SS.cento jersey is designed with a slightly looser fit for riders with a larger build or for long distance riding. The front panel and raglan cut shoulders are tailored with Assos Type.145 fabric, offering less volume and better breathability. Lightweight Plasma fabric, used on the back and pocket area, helps to stabilize your personal microclimate and prevent overheating. Innovative placement of the three rear pockets keeps the jersey centered, even when only one pocket is loaded. Additional zippered pocket secures valuables. Full-length zipper with zip garage.
Colorado Cyclist Gift Certificates can be earned in our store or online periodically. Colorado Cyclist Gift Certificates are not legal tender. No cash back. Customer will receive a Colorado Cyclist Gift Certificate worth 10% of select items on any order over $100 to be used on a future purchase. Colorado Cyclist Gift Certificates are earned on the amount of customer purchases after all applicable discounts are applied and before tax is imposed. Eligible customer purchases include select sale-, regular- and clearance-priced items. Colorado Cyclist Gift Certificates may be redeemed with any other offer, but cannot be redeemed for cash. Colorado Cyclist Gift Certificates may not be redeemed (1) to reduce any third party charge account balance; (2) as price adjustments on prior purchases; or (3) to purchase Gift Cards. If merchandise purchased earning a Colorado Cyclist Gift Certificate is subsequently returned or price adjusted, the value of the Colorado Cyclist Gift Certificate previously earned and/or the amount of the merchandise refund will be reduced to reflect any unearned value. Return value of merchandise purchased with a Colorado Cyclist Gift Certificate may be subject to adjustment. Offer is not transferable.
*Offer does not apply to some specially priced items. Items not included will be noted. Please call (800) 688 8600 for details.


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Summer Camp Fair
Presented by Boston Ballet Studios- Boston Location at Boston Ballet School
February 3, 2013
Stop by the Boston Studio on Sunday, February 3 from 12-4pm for some summertime fun in February at our Summer Camp Fair! Audition for the 5-week intensive SDP, learn about our shorter summer offerings for ages 3-16, meet faculty and staff, sample a class, tour the Boston Studio, and register for classes!
Ongoing sample classes will run from 1:30-3:30pm.
19 Clarendon Street
Boston, MA 02116
Admission Info:
Phone: 617-456-6260
Accessibility Information: Currently, no accessibility information is available for this event.
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This beautiful wall art is nicely matted and framed for display.
This elegant wall art offers a sophisticated decor accent. With beautiful color and detail, it depicts two birds in a tree surrounded by leaves and branches. Presented with beautiful matting and an inner filet for a professional look. A champagne finish frame completes the piece.
Customers most agreed on the following attributes:
This was my first order from LampsPlus. I was very pleased with the quality of the frame and matting. I also like the felt backing around the frame so the walls are protected. The print has a nice clean graphic to it which is a nice contrast against a neutral wall. All this and free shipping! I just wish there were more coordinating prints!
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Monday August 16, 2010
Looking casual in a black strap top, jeans and sandals, Sharon Stone was the epitome of chic summer style as she was snapped in Beverly Hills on Sunday.
In a rare appearance with son Laird, it was clear that family comes first to the Basic Instinct actress.
With her hair pulled back into a practical ponytail, Sharon was every inch the attentive, loving mum to her children.
She treated them to a trip to Coldwater Canyon Park before heading to the California Pizza Kitchen to pick up dinner.
As well as Laird, who Sharon adopted in 2005, she is also mother to sons Roan and Quinn, adopted in 2000 and 2006 respectively.
Photo: � Rex
The latest news and pictures of the hot young Hollywood actress and star of Silver Linings Playbook
All the latest news, photos and more from the famous couple...


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The Commission on Indian Affairs is a State Agency...
and was established in 1971. It consists of 14 Indian commissioners appointed by the Governor of Nebraska and one "ex-officio" member representing the Pawnee tribe. The commission's mission is "to do all things which it may determine to enhance the cause of Indian rights and to develop solutions to problems common to all Nebraska Indians." It is the state liaison between the four headquarter tribes of the Omaha, Ponca, Santee Sioux and Winnebago Tribes of Nebraska. It helps ensure the sovereignty of both tribal and state governments are recognized and acted upon in a true government-to-government relationship. The commission serves off-reservation Indian communities by helping assure they are afforded the right to equitable opportunities in the areas of housing, employment, education, health care, economic development and human/civil rights within Nebraska.
Click here to read more about the commission.
NCIA Staff Meets with Senator Deb Fischer
NCIA staff members Scott Shafer (right), Judi gaiashkibos (center right), and Naomi Szpot (left) meet with U.S. Senator Deb Fischer (center left) to convey our thanks for introducing the Standing Bear companion bill to the Senate.
Pictured: U.S. Senator Deb Fischer and NCIA Executive Director Judi gaiashkibos
U.S. Senators Mike Johanns and Deb Fischer introduce legislation regarding proposed Chief Standing Bear National Historic Trail
The legislation introduced on July 31st, is similar to the legislation Rep. Jeff Fortenberry introduced into the House of Representatives earlier in July requesting a feasibility study for the trail.
""By attempting to fulfill his dying son's last wish, Chief Standing Bear set upon a path to recognize the dignity inherent with his people, and established himself as a major figure in the American struggle for civil rights," Fischer said."
To read full article, please click here.
Rep. Jeff Fortenberry testifies in Congress on Chief Standing Bear Trail
On Tuesday, July 29th Congressman Fortenberry provided testimony during hearing regarding the possibility of a Chief Standing Bear Trail.
Twenty-four Omaha Public School students participating in "Making Invisible Histories Visible," lead by Emily Brush, the project's coordinator, meet with NCIA Executive Director, Judi gaiashkibos.
Nebraska Commission on Indian Affairs Executive Director, Judi gaiashkibos, meets with Omaha Public School students to discuss contemporary issues in Indian Country and share information about the ongoing initiatives lead by the Commission.
For more information on Making Invisible Histories Visible and the Native American student project, click here.
Chief Standing Bear Breakfast Event takes a Break in 2014 to Prepare for 2015 Symposium
The Nebraska Commission on Indian Affairs has partnered with the Center for Great Plains Studies at the University of Nebraska to create an event for 2015 that will mark the return of the Chief Standing Bear Breakfast Commemoration after a break in 2014. This will be the start of a new biennial format for the event that will allow more time and energy to be focused on bringing bigger and better events to program attendees. The 2015 event will still feature the Breakfast Commemoration, but will also bring speakers, performances and discussion to Lincoln for two days on the topic of "Standing Bear and the Trail Ahead."
Despite enduring problems, First Peoples in Nebraska, the Great Plains and this country today face dramatically improving prospects for their futures. This symposium will examine the status, challenges, and especially the opportunities and prospects that Native Americans face going forward. It will bring together leading Native thinkers, entrepreneurs, writers, tribal elders, performers, and others with scholars, academics, and public officials.
Hattie Kauffman, Former CBS and ABC correspondent and author of the memoir "Falling into Place," will be the keynote breakfast speaker. Visit www.unl.edu/plains/2015-symposium-standing-bear or www.indianaffairs.state.ne.us for more information.
Chief Standing Bear Trail
Check out the wonderful story on the Chief Standing Bear Trail. We are dedicated to making this dream a reality. Thank you also to State Sentor Dubas and the Nebraska State Senators who voted for a legislative resolution in support of recognition of this trail.