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What's your best carbonara recipe?
And would you hate me if I substituted bacon for pancetta? (I've got some bacon that needs to be used.)
re: steinpilz
That's pretty darn close, actually (without knowing your proportions or technique). Certainly a LOT closer than a lot of stuff that people slap the name on.
re: Dmnkly
Hey, you're right, I Googled around and it is pretty traditional. I'd thought that butter, egg yolks, and cream, were de rigeur (I also pour off the rendered bacon fat BTW). My proportions are rough -- 1 or 1/2 carton of eggs, 1 or 1/2 box of pasta, 1 or 1/2 pkg bacon, etc.... It still tastes great whatever I do.
re: steinpilz
Cream is verboten for real carbonara. With cream, it's just a faux alfredo.
re: steinpilz
Ha! That's awesome :-)
So by changing what you thought to be an authentic recipe, you inadvertently made something closer to what's ACTUALLY authentic. Awesome.
Yeah, yours is pretty close (certainly a lot closer than that which you reference), and even if it isn't strictly traditional, the spirit is definitely there. Cream is NOT carbonara, and it's frustrating how often that's called so. There are some who call cream a "variant", but I've yet to see any evidence that this "variant" was created or perpetuated by the Italians. Adding and reducing some dry white wine is, on the other hand, a perfectly traditional variant, though optional, I believe. And though pancetta or guanciale would be more strictly traditional, I've encountered a number of places in Italy that use smoked pork in their carbonara, so it's hard to pass judgement on bacon. Add a little pecorino to your cheese mix and ditch the red pepper and there you go. Well, except for the whole dumping the excess rendered pork fat part... that's your sauce! (You could leave a LITTLE, right? :-)
re: Dmnkly
Exactly! I ate true carbonara for years in Chicago and loved it. I now live in Texas and it is all cream based. It infuriates me as it is not a true carbonara and restaurant after restaurant passes it off a carbonara...bleech!
I've been making "real" carbonara for my husband using bacon for several years and it is delicious. what you describe is very real. My recipe came from an Italian immigrant and it uses bacon! Her recipe did call for pancetta, but she told me prefered the flavor and texture of good American bacon in this dish...So more power to you.
1 pound of spaghetti
2 tablespoons of olive oil
3 eggs beaten
1/2 cup Pecorino Romano/Parmigiano cheese
1/2 pound bacon
2 crushed cloves of garlic
1/2 onion minced
Salt to taste
Freshly cracked pepper
Bring 4-5 quarts of water to boil in a large pot. In a large skillet cook pancetta or bacon in oil until crisp. Saute onion until translucent in small 1 TBS of bacon fat w/ 1 TBS olive oil, then add garlic and cook until translucent, but not browned , 2-3 mins. Add a pinch of salt to boiling water. Place the spaghetti in salted water with 1 TBS olive oil and cook according until spaghetti is al dente. In a bowl beat three eggs, cheese and ground black pepper. Drain cooked pasta it and add it to the skillet with onions and garlic, add egg mixture and toss the ingredients to ensure everything is thoroughly mixed.
Top with chopped parsley and enjoy!!
This is a bit of heaven!
My wife did some time on exchange in Italy in her youth. She complained one night that she never had carbonara in the states that compared to Italy. I checked "Simple Italian Food" by Mario Batali and followed that recipe.
It more than met her approval.
As I was taught in Rome, pancetta is preferred, but pancetta affumicata (bacon) is okay if that's all you have. This was campfire food served during the seige of Rome in the Risorgemento, not haute cuisine. (It's a lot like Hoppin John in the south.) The basic procedure is to cook the pasta al dente. While it is cooking, saute chopped pancetta or bacon in olive oil. Reserve the bacon, oil, and fat. When the pasta is just ready, drain it and immediately toss it with the beaten egg and then the hot bacon and then freshly grated pecorino Romano cheese. Finally, grate some coarse pepper on it. That said, you do find variations that use cream and even add some onions to the frying pork. If you've ever seen Buonassisi's encyclopedic classic on Italian pasta, you probably understand that a lot of pasta dishes simply evolved from doing what you could with what was available. Think poor and thrifty and fast and fresh, and you'll probably make something a lot nicer than something gussied up--what I would call "pasta ricercata" or recherche. But please do use good pasta, organic eggs if you can get them, and quality pork. (For lots of other good pasta ideas that make the most of using what you have, see "Pasta Improvvisata." I think the author is Erica de Mane.)
re: Father Kitchen
The carbonara I grew up on was made with bacon because, well, it was the '70s, and our area wasn't rife with Italian meat markets selling pancetta (nor would my family's budget allow for such a thing), some reduced white wine, and chopped parsley (along with the eggs, cheese, pepper, and spaghetti, of course). Hearking back to its roots, it was cheap, quick, and delicious.
Well, recently I've been going vegetarian on this - shock of shocks, it's Lent - but this gives you a sense of aspects of the technique.
While the pasta (spaghetti or bucatini/perciatelli) is cooking in very well salted boiling water (please use plenty of salt), with my mixing bowl inverted over a splatter screen over it to warm the bowl (also, be sure to warm the serving plates with scalding water and drying them), I mix the egg yolks in a small bowl (3 yolks). I then add a tablespoon or so of melted butter that has been cooled down so that it won't curdle the eggs. Then I add a half cup of finely grated cheese (I use only good authentic romano, instead of the more traditional 50% parmigiano & romano mix for this) and a good deal of freshly grated black pepper. A touch of freshly grated nutmeg is OK if you are a nutmeg fiend like me.
As the pasta nears finishing its cooking (bite and watch the uncooked core of the pasta turn to a whitish dot), I take a half tablespoon of the cooking water and add it to the egg-cheese mixture and stir firmly to begin tempering the eggs. Then another half tablespoon. And another. And one more. By then, then cheese will melt and emulsify with the eggs, and the eggs will be protected from cooking immediately on contact with the hot pasta.
I take the warmed mixing bowl, and with tongs put about half the cooked pasta into it. I take half the sauce and mix that with the pasta. Then repeat with the other half of each.
Adjust for pepper and, if necessary, salt. You can finish with more cheese and some a couple of tablespoons of finely minced parsley. Serve on warmed plates.
If you do not use warmed bowl and plates, you run the risk of a nasty thing happening to the sauce. This is one dish where warming is very important and rarely stated in recipes because it's assumed you know to do it...
re: Karl S
Thanks Karl for your description. I've always been so intimidated by the carbonara, but I think I'm ready to experiment a bit further with your suggestions.
re: Karl S
i would just add that if aforementioned "nasty thing" does happen to the sauce a little of the pasta water can smooth things out
re: Karl S
As this is a Lazio recipe, pecorino romano is the only "authentic" cheese. Parmigiano is native to the Emilia region in the north. Marcella Hazan calls for a 50-50 mix, but that's because she is from Romagna (Emilia's neighbor).
I got this "variant" years ago and still prefer it. No eggs. No cream.Cook as much bacon as you want ( the original called for a pound, I use about 1/2 pound) Pour off all but 2 or 3 T of drippings
Saute 3 sliced onions in the drippings until soft and slightly brown. Cook 1# pasta, drain and toss with onions, crumbled bacon, pepper to taste and grated cheese ( I like asiago, romano is good too) Serve immediatlely.
re: Dmnkly
I made some carbonara (using Marcella's recipe) with guanciale recently and it was out of this world.
re: MMRuth
Guanciale's popularity is long overdue. It's a beautiful ingredient and I look forward to increased popularity meaning increased availability :-)
re: Dmnkly
Apparently Guanciale is virtually unknown in the Wegman/Whole foods world. It might be because I pronounced it wrong....lol
re: Dmnkly
A good subsitute is salt pork if you don't want the smoke flavor or can't find pancetta, etc.
I like Marcella Hazans recipe. There is no cream in this recipe. I use guanciale ( pork jowl) instead of pancetta. It is becoming increasingly available. If it isn't available, ask your butcher, they must be donig something with the jowls. The eggs are put into the serving bowl along with the cheese and then you toss in the cooked pasta, pancetta/guanciale and chopped parsley. sometimes I add some of the pasta water as well. I have eaten Carbonara a lot with heavy cream added, and started omitting it to make the recipe lighter, then after some readig relized that no cream is a more traditional recipe.
For your recipe, I am certain it will still be great with bacon!
The recipe I use is from one of Ruth Reichl's books. 4 eggs beaten in a large bowl, set aside. Cook the pancetta, (or bacon cut up, I'm not that fussy), with a little olive oil. Take a pound of pasta, cooked, (I like linguine, but whatever), and add it to the eggs immediately after cooking and toss it well. Add the pancetta with the fat to the bowl and 1 cup (more or less), of parmesan. Toss and serve.
re: Felixnot
Have you ever used a recipe that adds some white wine to the bacon/fat? I love the touch of acidity it adds, fwiw.
re: MMRuth
the marcella hazan recipe calls for white wine to be added as the pancetta cooks, i forgot! it is a nice touch!
re: cassoulady
That sounds good, if I have an open bottle of wine next time, I'll try it.
re: chicagosoxfan
That's the one I use as well. I do find it a little dry though, and will moisten with a little of the pasta cooking water next time.
re: greedygirl
I just looked at that recipe, and it struck me as odd that it uses butter, rather than olive oil (not that there's anything odd about butter). I do think it calls for less pancetta than the recipe I use, and I do like the addition of wine in Marcella's recipe - which might make it less dry.
re: MMRuth
in my part of Italy (treviso/friuli), more butter than olive oil is used. or you use a mixture of butter and oil. I find that the flavour of the carbonara is much better with the butter than a strongly flavoured olive oil. And in my family, my father makes his own salumi, so we will use whatever is open at that moment.
re: MMRuth
It is, but it's universally popular in Italy and thus you'll find recipe's like Marcella's that uses parmigiano with the romano, etc. Local adaptations are half the fun.
I agree with all the other old schoolers - if it's got cream, it's not carbonara. As far as variations on a theme go, though... I think as long as you acknowledge it's a variation, it's fine. I've used speck, pancetta and bacon over the years, added a bit of finely sliced onion, sliced mushrooms, even asparagus before. I usually use an aged gruyere because it's what I've got in the house. So quick, so easy, so delicious.
Another question for the carbonara fans - what pasta shape do you use? A couple of Italians have told me that it HAS to be penne, but we're not such penne fans at my house, preferring linguine, and most restaurant menus I've seen use spaghetti. Thoughts?
re: Gooseberry
I use penne, but lately have been using orcchiette (sp?).
re: MMRuth
gosh, haven't seen orecchiette in my local store in ages. And I never order it in restaurants because it ALWAYS seems to be paired with broccoli and chili, which isn't one of my favourites.
Hadn't thought of making it with carbonara though...
re: Gooseberry
It's actually really nice with carbonara - catches all of the "creamy" goodness very well.
Edit - and, for the OP, when I made it last week with bacon, it was delicious - no pancetta or guanciale in the house. My preference now is guanciale, then pancetta, then bacon.
re: Gooseberry
Penne is traditional in Italy? News to me. I've always read (and seen) only long pastas on the moderate to thick side (from spaghetti to bucatini/perciatelli).
re: Gooseberry
gotta be spaghetti, linguine or fettucine for me.
re: Gooseberry
It's traditionally on bucatini or some other thick spaghetti. I've never seen it on penne.
traditionalism is overrated. it also harkens back to a past as false as the golden age.
there were no tomatoes in europe before the 16th century. does that make every tomato based inauthentic? There were no chilis outside the americas until the 16th century. does thst make all indian and thai cuisine inauthentic?
cuisines use what they use because that is what the people had, not divine writ.
if you have bacon, use bacon.
outside of restaurants, which rely on producing the same exact dish every time, cooking is variation, not rote repetition.
re: thew
Thew, I think you greatly overreact and misrepresent what's being said here.
Of COURSE people should always be changing, modifying, playing, etc... that's the creativity and the beauty of cooking. I don't think anybody here has said you shouldn't make something like a carbonara that uses cream or onions or whatever. Just don't call it carbonara, that's all, because it isn't.
"there were no tomatoes in europe before the 16th century. does that make every tomato based inauthentic?"
This is a silly assertion that has absolutely nothing to do with what's being discussed here. What's being discussed is a SPECIFIC dish with a SPECIFIC history that is widely acknowledged and well-researched. You're refuting an argument that nobody has made here, so I'm not sure what the point of this is.
What's more, you assume people are making a value judgement when discussing traditional versus non-traditional. I certainly am not. Just because something is traditional doesn't make it better and I don't think anybody here has stated otherwise. Culinary history is instructive. It has cultural significance. Dishes that endure do so for a reason. These are all reasons that discussing culinary tradition is worthwhile. But nobody here said that "traditional" foods are "better".
Speaking only for myself, I don't think carbonara with cream is bad because it's non-traditional, I think it's bad because it's lousy pasta. It's overly heavy and obscures the pork fat which is what makes carbonara such a great dish. When made well, you get a great creamy effect from the eggs and the cream is just redundant. Of course, you may love that cream and in that case you should add as much as you please. I think a traditional carbonara is better, but that's a matter of personal taste and I prefer the traditional because I think it tastes better, not because it's traditional. But it's worth considering that sometimes there's a reason something endures long enough to BECOME traditional.
re: Dmnkly
Agreed - I wasn't making any kind of judgement either, and didn't read other posters as doing so.
re: Dmnkly
When people use cream, do they use a large amount that dominates, or just enough to help form the sauce/coating? In my experience, with just eggs and cheese, it can be tricky getting the right balance. To little heat, I end up with slimy uncooked egg. To much, I get scrambled eggs. I don't usually use cream, but I can see where a small amount would allow me to use more heat to melt the cheese without over cooking the egg.
I had a good rendition of this dish on Saltspring Island, BC. It listed cream in the ingredients, but it use was not obvious.
Speaking of names, the first recipe for this dish that I used was in an older Joy of Cooking, where it is called 'Pasta with Egg and Cheese'. It calls for bacon, but who, outside of Italian neighborhoods, had access to pancetta, much less guanciale ? At home we called this 'cheese spaghetti'. The Joy recipes does not use cream, but it does include the reduced wine step.
re: paulj
That's actually a common theory about how cream became such a popular addition, Paul -- as an attempt to make up for a traditional sauce that didn't come out quite right :-)
I beat the egg and cheese together in a large mixing bowl, then add the pasta right out of the pot and toss and that usually does the trick. Many people have good results if they temper the eggs by beating them with maybe 1/4 C. of the pasta water before adding the pasta. I feel that harms the sauce a little, but then I'm entirely comfortable with semi-cooked (or uncooked, for that matter) eggs. In any case, I'm definitely of the opinion that however you do it, the eggs should never be on the stove. I mean, they CAN be, but I think it's harder to get it right on heat.
re: Dmnkly
I notice that some recipes call for tossing the pasta with the bacon/fat first, then adding the eggs and cheese, but I've found, as you suggest, that the reverse works better in terms of creating the sauce.
re: MMRuth
Yeah, I've never done "fat then eggs" and "eggs then fat" close enough to each other to compare carefully, but my sense is that going fat first keeps the egg from integrating with the pasta in a way that the reverse doesn't.
re: Dmnkly
re: Dmnkly
I did sort of a combination of versions from this thread last week... my first carbonara ever. Rendered the pancetta in a hot skillet, added some onions and peas. Mixed four eggs with about a cup of fresh grated parm. When the penne (1 lb.) were done, I added the bacon/onion/pea mix to the eggs/parm mix, then tossed with the pasta.
It was absolutely delicious (I had also added some crushed red pepper which gave it a nice kick), but I was surprised at how 'wet' the pasta came out.
The few times I have eaten carbonara -- it's not a dish I generally seek out when going for Italian -- the 'sauce' seemed to be much drier, and the eggs were cooked more....
Any reason for that? Again, it was certainly tasty, but maybe I used to many eggs?
re: linguafood
That sounds like a lot of eggs to me - I usually use 2 to a pound or a little less of pasta. Plus, I would add the pasta to the eggs/cheese, and then toss in the pancetta/fat mixture, which I reheat quickly before adding.
re: linguafood
did you use the whole eggs or just the yolks?
re: Karl S
I used whole eggs. I did throw in the pancetta/pea/onion mix into the serving bowl, which already had the eggs & parm in it. The sauce wasn't watery at all, in fact, the consistency was really nice -- creamy and all.... but I had just expected the eggs to cook more. Next time I'll try less eggs, and throw the pancetta in at the end.
It came out so well that it won't be long until I make it again.
re: Dmnkly
This is a very interesting point, Dmnkly and MMRuth, and one I hadn't considered; the fat (in this case, prob a mix of olive oil and rendered pancetta/guanciale/bacon fat) coating the pasta, preventing the egg from fully binding with the surface of the pasta. If you mix the egg into the pasta first, where do you do it? In the drained past pot? Or do you pour the bacon/guanciale/pancetta and fat out of the frying pan, put the pasta in the pan, mix in the egg, and then return the pig meat and fat afterwards? Just trying to envision the most efficient way of doing this...
In terms of quantity, I usually do it by feel. I reckon my boyfriend and I make between 120g-160g linguine for the two of us, and for that amount I use one whole egg and two yolks (one yolk if it's one of the super-jumbo ones I get in my mixed size farm egg pack), and that gives enough liquid to be creamy but not too watery. I eyeball the cheese too - enough to make the egg mix a bit sludgy, if that's any help!
re: Gooseberry
I mix the egg/cheese/parsley in the warmed serving bowl, toss in the pasta, then add the warmed pork/fat/wine mixture (which started w/ some olive oil and a garlic clove that was removed) and toss again.
re: MMRuth
Same here, except I don't bother warming the serving bowl.
This is just my preferred method, however, I don't mean to present it as definitive by any means.
re: Dmnkly
The failure to warm the bowl (and serving plates) can result in a watery sauce.
re: Karl S
Perhaps, but I've not had this problem. Straight from the water, I find the pasta retains all I need in the heat department. And I prefer to err on the side of undercooked, anyway.
re: Karl S
I use the pot the pasta was boiled in and once all incorporated put it in the serving bowl.
re: MMRuth
One problem that I encounter is poor distribution of the bacon. I'm not sure which is better for that, adding it first, or last.
I like to use the recipe from Cooks Illustrated. It calls for bacon, eggs, white wine, parsley, pecorino, salt & pepepr, and spaghetti. It may also call for cream. (haven't made it in a while...for whatever reason.)
I will substitue parm for the pecorino if I have it on hand.
So, perhaps it's no longer Carbonara. I still think it's a great recipe, the acidity of the wine is great with the creamy-ness of the eggs. Such an extravagent dish, not expensive as far as the wallet is concerned...just expensive to my waist-line.
re: jewel4352
What I love about it is that I always have eggs, bacon and pasta on hand. So it's a quick and easy dinner when I don't know what to cook and don't feel like going to the market. I use a combination of parm and pecorino - not a big fan of pecorino romano (love pecorino sardo).
re: MMRuth
my thoughts exactly. I keep a piece of pancetta hanging around my fridge for exactly this (and amatriciana-esque tomato sauce). Great quick Sunday night food.
re: takadi
Yes - I use white wine - added to the fat and pancetta/guanciale.
re: MMRuth
So would you deglaze after frying up the pancetta, toss the spaghetti in the pan, and then add the eggs and cheese?
re: takadi
Here's what I do, using Marcella Hazan's recipe:
Heat smashed garlic cloves and olive oil, remove the cloves once "deep gold". Add the pancetta and cook, then add white wine and let it simmer for a minute or two. Turn off the heat. I then combine the eggs, cheese, pepper and parsley in the serving bowl and mix well. Add the cooked pasta, toss well to coat, while reheating the pancetta. Add the pancetta/fat/wine to the bowl and toss well again.
re: MMRuth
Sounds delicious, I'll try it out :) Thanks!
re: MMRuth
MMRuth - does your carbonara come out looking very yellow? I made it recently and the color was so not the same as Lupa's which almost doesn't have any color. I used 2 eggs. I don't know the exact measurement of my pasta but it yielded two very good-sized servings. I was tempted to add cream to lighten the color but know it's a big no-no. It tasted fine but I couldn't get over the bright yellow of the sauce.
re: pellegrino31
While I cannot answer for MMRuth...
What colour were the yolks? That makes a big difference, I find. For example, in some regions of Italy, the yolks are actually called 'i rossi' - the reds of the egg, because the yolks are so orangey-red! It makes the pasta distinctively yellowey golden in Bologna, for example.
As far as I understand it, the yolk colour is the result of both diet and the type of chicken that laid it. So try another brand of egg next time, and the colour will be paler... IF the yolks are paler.
Oh, and I use 2 extra-large yolks for about 140g (4.9oz) of dried pasta, which is enough for two smallish portions (we find it quite filling and rich at my house!).
re: pellegrino31
Hi - I've not had it at Lupa (yet!), but mine doesn't seem to be particularly yellow. I *think* I use two whole eggs - whatever Marcella says to use. I usually buy organic/free range eggs - though I don't think I've ever made it w/ eggs from USQ Farmer's market - those yolks are usually more yellow.
What proportion of other ingredients are you using? I usually use a good 1/2 pound of pancetta, slightly less guanciale.
re: MMRuth
Here's the ingredient list from MH's recipe, BTW -
1/2 lb pancetta, cut into 1/4 " strips
4 garlic cloves
1/4 cup dry white wine
2 large eggs
1/4 cup freshly grated romano cheese
1/2 cup freshly grated parmigiano reggiano cheese
Black pepper, ground fresh from the mill
2 T chopped parsley
1 1/4 lbs pasta (however, I know I use less pasta and the full amount of sauce when making this for two - maybe 2/3 of a pound?)
Paraphrased instructions:
http://www.chowhound.com/topics/49775... (just above here)
re: MMRuth
Thanks Gooseberry and MMRuth - we usually have the organic/cage free eggs so I used those (fwiw, they were the Whole Food's brand). I would like to say I used 2 eggs for about half a package of pasta. I'll have to experiment a bit more. My main worry was that I wouldn't temper the eggs enough since it was my first time making it which wasn't the problem at all, I just was a little bummed at the bright yellow of the sauce!
Re Karl S' vegetarian version, it occurs to me that a "meatier" variation could be made by searing button mushrooms (whole/halved/quartered depending on size) in butter and olive oil first, then adding the garlic. The first carbonara I ever had was in a trattoria in Rome, and definitely had a little cream, just enough to ensure that the eggs weren't scrambled. The color was white, not yellow. I generally use bacon and always include onion. As for pasta, I like Pipette. I like to add fresh or thawed (but not cooked) green peas to the hot mixture, which par-cooks the peas so they still are a little firm. This shape of pasta catches and holds the peas and bits of meat. Not authentic, but there's no law against tweaking to taste!
re: greygarious
I occasionally use orecchiette for the same reason.
--Three eggs beaten with about 1/4 cup of grated parm and a fair amount of black pepper
--saute bacon/or pancetta, drain and mix with about 2 TBS of very finely chopped parsley stems and a bit of Olive Oil
--Drain pasta (spaghetti) and toss with egg mixture and then the bacon mixture
This website recipe here calls for the addition of cinnamon in the carbonara
It sounds insane, but it might work
I use a mixture of bacon and pancetta--I like the addition of smoked pork fat but find it too overpowering without some non-smoked fat mixed in.
My new favorite addition to carabonara, however, is carmelized onions. Finely chopped onions, slow cooked until very sweet. I toss that into the bacon mixture and it is so delicious. It adds a nice sweet undertone to the pork fat. Yum!
I don't think the addition of cinnamon or nutmeg is too bizarre as long as it is kept in moderation. Hazan puts a bit of nutmeg to her bolognese and it gives it a nice mild nutty flavor. So I can see how it can work with carbonara in theory. Maybe I will sneak some in as an experiement next time.
Attached is a photo of what carbonara ought to look like. No cream, not too saucy, not scrambled eggy.
Re: nutmeg. I don't see how nutmeg ought to follow from a ragu into a carbonara, they are two different beasts. In a ragu, the nutmeg can act as a complimentary piece, not really present up front but adding depth. In a carbonara it's much more likely to stand out, given the simplicity of the flavors - it has no aromatics, nor tomatoes. Secondly, nutmeg compliments the nutty flavor of parmigiano, it would clash with the sharp brine of the pecorino romano. Thus I wouldn't add nutmeg to an amatriciana either, even though it'd be less likely to dominate the dish.
re: fame da lupo
Did you make the one in the picture? Would you mind sharing your recipe?
re: takadi
Yep that's mine. First thing, regarding the question of whether to toss the pasta into the fat first or coat it in the egg first. Most here seem to say egg first, fat second, but I don't think it matters. Fat gets sticky as it cools. Mixing the egg mixture into the pasta cools the fat enough to adhere the mixture to the pasta.
My "recipe" is pretty standard: a little olive oil, sautee the pancetta to render out the fat. Whisk some (tempered w/ pasta water) eggs with pecorino romano and black pepper. Toss the bucatini into the sautee pan, coat in the fat. Turn off the burner. Add the egg mixture. Mix well, stirring constantly until you reach the desired texture of the eggs. If eggs aren't cooking then turn the burner back on low and stir stir stir etc, until the egg is to your liking.
My problem here in western Mass is getting good pancetta. When I have mediocre (or worse) pancetta at my disposal, I add some garlic and red pepper to the pasta. Not "pure" carbonara, but you have to make due with what you got.
Re: bacon or pancetta, bacon is fine if it isn't especially smoky. Italians use pancetta affumicata (smoked pancetta) for carbonara all the time. Pancetta dolce (sweet pancetta) is more often used on amatriciana.
My eyeball proportions:
Eggs - roughly 3 per pound of pasta. If too dry, add some pasta water.
Cheese - one small handful per person.


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The lawsuit, brought by officials in Shelby County, Ala., revives a constitutional challenge aimed at the heart of the 1965 law, a challenge that many analysts called the most important issue of the year when it reached the Supreme Court in 2009.
Voting Rights Act vs. the Courts2/03/11
With all the talk over the individual mandate and health-care reform, oral argument in Shelby County v. Holder yesterday in D.C. federal court got little attention. The Alabama county of Shelby is challenging the constitutionality of Section 5 of the Voting Rights Act, which requires designated local and state governments to get approval from the Department of Justice or courts before changing any voting laws or procedures.
LDF Continues Fight to Defend Voting Rights Act2/02/11Related Case or Issue:
The NAACP Legal Defense and Educational Fund Presents Oral Argument in Defense of Section 5 of the VRA
(New York, NY) – Today the NAACP Legal Defense and Educational Fund, Inc. (LDF) presented oral argument in Shelby County, Alabama v. Holder, a case challenging a core provision of the Voting Rights Act known as Section 5. The provision requires jurisdictions with a history of discrimination to have voting changes reviewed by the U.S. Department of Justice or the U.S. District Court for the District of Columbia to ensure that they are nondiscriminatory.
Shelby County voting rights case debated in Washington courtroom2/02/11
WASHINGTON -- Lawyers for Shelby County asked a federal judge in Washington today to declare two key parts of the Voting Rights Act unconstitutional because Congress relied on old voting statistics when it extended the historic civil rights law for another 25 years.
AP: Judge raises questions about Voting Rights Act2/02/11
WASHINGTON -- A federal judge on Wednesday questioned whether a key component of the landmark Voting Rights Act is outdated, expressing skepticism about using evidence of racial discrimination from 40 or 50 years ago to justify continued election monitoring for a group of mostly Southern states.
"We're now looking at a situation where that information is at least 45 years out of date, and by the time the 2006 extension of the Voting Rights Act runs its course it will be 70 years," he said. "That wouldn't seem to be a current coverage formula, would it?"


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getting married with them. Ok why is that? They said they felt in love but the arguments started after a few months so they broke up. Al right most of relationships that singles met at these places are short-term. It is hard to find a true love in a bar or club so you should not waste your time there. Just go online and find the long-term companion. You know why? Because you have to find a like-minded single who matches with you.
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. You have been honest posted accurate pictures and taken all the right steps since then. You should still meet in a pblic place for your best place to meet cougars in boston ma date simply to ensure safety.
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Remember Me Movie Reviews: Not Goodby Hilton Hater at . Comments
Well, there's always Eclipse.
While Robert Pattinson fans are excited over that movie's first official trailer, we have some sobering news: movie critics have responded harshly to the actor's first starring role as an actual human being.
Most of the Remember Me reviews are more critical of the script and the story than of the performances by Pattinson and Emilie de Ravin, but the following excerpts can't be what anyone associated with the film wishes to hear:
A small, dense chamber study of unhappy people looking for hope in the darkness, often literally. - Houston Chronicle
I hate the ending. I hate it. I hate it. I hate it. I hate it more than Kim Basinger hates Alec Baldwin. I hate it more than Garfield hates Mondays. - Wafflemovies.com
In Remember Me love means never having to say you're sorry, particularly to the audience. - The New York Times
Remember Me represents Robert Pattinson's attempt to prove he can do more than sparkle like a faux vampire, but the case he presents is not convincing. - ReelViews
If Remember Me is remembered for anything at all, other than being yet another Robert Pattinson vehicle, it will be for its over-the-top ending, which ranks high amongst the most shameless jerkers of tears ever unleashed upon lachrymose teens. - The Toronto Star
There's no shame in exploring tragedy through art. But exploiting it to make your very ordinary movie feel more important? That's another story. - The New York Daily News
Mini-spoiler warning: The movie is set in 2001, soon after 9/11. It sounds like many critics take exception to the film's depiction and possible manipulation of that tragic event in American history.
Remember Me opens today. Will you go see it this weekend? If so, write in and share your views with the THG world.
The movie was great. One thing I like to add to some comments here is that...I understand why some people were upset about the ending and hated it. I think its mostly people who expereinced 9/11 in some way who didn't appreciate the ending. However, I don't think people should be upset about that. I was sexually abused, which was very traumatic, but I didn't say I hated "Precious" or any other movie about sexual abuse or had sexual abuse in it. I actually feel comforted that I am not the only one when I see or hear other peoples stories. I'm sure people who were killed or injured by 9/11 attacks didn't expect it that day, just like the movie, ending was unexpected. All those people in 9/11 had stories. Every single one of them. Why couldn't the story in Remember Me happen? All kinds of traumatic things happen to people on a daily bases. It doesnt have to be caused by terroist to make it more special than any body elses traumatic expereinces. So chill people.
i agree with all the comments: CRITICS SUCK!!!
ohh myy gawwd!! i can NOT believe they said that.. critics are such messed up people..always screwing everything up..jerks.. anyhoo i loooved the movie though i have 2 agree the ending hurt a LOT, maybe they should have change it.. script was okayish and ROB was A-mazing,, give him a break.. he's doing brilliantly so far..love him and the twilight saga
I couldn't believe, after seeing the movie, that there was not more hype about it. Though after reading the critics comments, I now understand. The performances and the movie were outstanding! The ending a real surprise. Don't listen to the critics, (most of the movies they like, I wouldn't pay a dime to see), Go see the movie.
I saw this movie about a week and a half ago and I have to say I think the movie was amazing. Up until the ending atleast. I think RObert Pattinson did a great job and I think he was VERY convinceing. I just hate hate hate hate hated the ending! I still am upset about it, its so unexpected and unnecessary! Its like the threw on an ending from a completely different movie onto this one. After all the tragedy that is dealt with, it is expected there would be some happiness not a 9/11 tragedy. Not to mention the fact that they would leave that poor little girl with 2 deceased brothers makes absolutely NO sense. I will buy this movie and shut it off before he goes to that building because the ending is asinine!
Just saw the movie yesterday and I have to say it was good. Granted I am a very huge Robert Pattinson fan, I still think this shows that he can play more then one role. And as for exploiting a tragedy to make an ordinary movie better, I don't think whats what they did, it created an almost ironic effect with a very touchy subject, and portrayed it to be as tragic as it was. Its not an oscar winning piece, but its a good movie and I reccomend it.
I totally agree with this:
I hate the ending. I hate it. I hate it. I hate it. I hate it more than Kim Basinger hates Alec Baldwin. I hate it more than Garfield hates Mondays. - Wafflemovies.com
But the movie is awesomely great! Really loved it, and everyone cried in the end. Watch it! (:
I thought it was a very moving film. What do the critics know? obviousely not a lot!!!
I watched it yesterday and I found it very good, I cried at the end Rob is a very good actor and he should keep on going with the good work he is doing. Rob shouldn't listen or read about the critics because they don't no what they are saying. I have seen all of the movies that rob has made and he is terrific in all of them especially in little ashes.
i loved it!
but the ending was 'OMG'. i couldn't believe they actually killed him. -.-
i mean, it was good for the story, but still!
i got frozen when i had figured out what was going to happen.


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Shares of the following companies may have-unusual moves in U.S. trading. Stock symbols are in parentheses.
Aeropostale Inc. (ARO) : The clothing retailer said it signed a licensing agreement to expand and open about 25 stores across Singapore, Malaysia and Indonesia during the next five years.
AeroVironment Inc. (AVAV) : The maker of low-flying drones for U.S. military forces boosted the lower end of its sales forecast to $280.71 million from $274.47 million.
Atlas Energy Inc. (ATLS) : Investor Leon Cooperman reported a 7.4 percent passive stake in the natural gas producer.
Boston Beer Co. (SAM US): The maker of Samuel Adams lager posted fourth-quarter profit of 87 cents and sales of $115.7 million, both missing analysts' average projections, according to data compiled by Bloomberg.
Diamond Foods Inc. (DMND) : The nut processor and distributor increased its 2011 earnings forecast to $2.45 to $2.51 a share. That compares with the average analyst estimate of $2.51 a share. The company also reported second-quarter revenue that fell short of estimates.
Emdeon Inc. (EM) : The provider of health-care revenue and payment cycle management services forecast 2011 earnings may be as low as $1 a share, compared with the average estimate for $1.04. Sales won't exceed $1.135 billion, falling short of projections, Bloomberg data show.
Emeritus Corp. (ESC) : The provider of assisted-living services for the elderly said annual revenue won't exceed $1.25 billion, compared with one estimate for $1.28 billion.
Finisar Corp. (FNSR) : The maker of fiber-optic transmission gear said it won't earn more than 35 cents a share excluding some items in the fourth quarter, missing the average estimate by 31 percent.
Texas Instruments Inc. (TXN) : The largest analog chipmaker narrowed its first-quarter profit estimate to 56 cents to 60 cents a share from 54 cents to 62 cents. The average analyst estimate in a Bloomberg survey was 59 cents.
To contact the reporter on this story: Whitney Kisling in New York at email@example.com.
To contact the editor responsible for this story: Nick Baker at firstname.lastname@example.com.


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1710 Kenilworth Ave., Suite 200
Charlotte, NC 28203
(704) 338-9778
Owned and operated by Karen Coffin and her staff of local women, this retail store in Dilworth stocks a wild variety of gifts sure to spark your creative gift-giving urge. The selection of books, candles, jewelry, incense, cards, clothing and other whimsical items include works by many local artists and artisans, mostly women. There's a special children's section as well, and, if you still don't know what to get someone on your list, you can consult with one of the numerous psychics that give intuitive readings at The Bag Lady.
301 N. Tryon St.
Charlotte, NC 28202
(704) 372-6261
Enter Charlotte's award-winning science museum through the North Tryon Street entrance to visit Shop Science, its wonderful gift shop, without paying museum admission. The large and colorful store has fascinating gifts for all ages, with a focus on nature, technology and science, from a remote-controlled flying fish to microscopes and science kits in every price range. This is an especially good spot to shop for children's gifts, with everything from plush dinosaurs and penguins to science-oriented toys and games available. Purchases benefit Discovery Place's many educational programs in the community.
5119-A South Blvd.
Charlotte, NC 28217
(704) 369-0223
The go-to spot for last-minute gifts for many Charlotteans since 1969, Infinity's End stocks a huge variety of imaginative merchandise, with something for everyone. Novelty items, gag gifts, astrology-themed candles, sterling silver jewelry, crystals, fairy houses, fantasy sculptures, skulls, garden gnomes, incense and body oils, tarot cards, tie-dyed clothing and rock 'n roll memorabilia, including band t-shirts and posters, crowd the store's shelves, walls and racks. In addition to being the city's largest and oldest smoke shop, Infinity's End also stocks extensive equipment and accessories for disc golf and skateboarding enthusiasts. With additional locations on University Boulevard and East Independence, this locally owned chain makes a convenient shopping stop for all Charlotte residents.
129 W. Trade St.
Charlotte, NC 28202
(704) 375-1990
Gift cards are a favorite way to go for the last-minute shopper, but instead of investing in a multi-national big box, why not support the local food industry with a gift card from a favorite restaurant? These are typically available instantly whenever the establishment is open, so you can shop late into the evening or combine shopping with happy hour. Nearly every restaurant in town offers gift cards, but by getting yours at the King's Kitchen, you can do good in the community as well. A non-profit restaurant and bakery, King's Kitchen donates 100 percent of its profits to feed the poor as well as employing and training homeless, poor and at-risk people for new careers in food service. The cuisine, designed by Jim Noble, one of the city's most celebrated chefs, is a creative take on Southern standards, using fresh, local ingredients.
Related: Best Places To Make Holiday Gift Donations In Charlotte
2935 Providence Road, Suite 104
Charlotte, NC 28211
(704) 323-8178
Who wouldn't be happy to find a box of chocolates under the tree? Owned and operated by chef Bill Dietz and his family, the award-winning Secret Chocolatier may be the best place in town to pick up a delicious gift. A wide variety of handmade bon bons, truffles, toffees, barks, caramels and other confections, all made from natural ingredients with no waxes, oils or preservatives, are for sale at the shop at the corner of Providence and Sharon roads. If you can't decide, gift certificates are available.
Related: Best Local Shops To Visit On Black Friday And Small Business Saturday In Charlotte
With 15 years of experience covering restaurants in Charlotte and the Carolinas, and two regional guidebooks under her belt, Renee Wright examines the dining scene with enthusiasm plus a deep knowledge of food trends and outstanding local eating ops. Her work can be found at Examiner.com.


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Lodging Options
Please mention you're with the Vermont 50 when you register to receive any possible discount.
You can't get any closer than Holiday Inn Club Vacations At Ascutney Resort to the Start/Finish Line. Phone: 866-591-0448. Book your rooms early; rooms are scarce during foliage time. Certain restrictions apply: Minimum 2 night stay. Rates may change and room types are based on availability.
Woodstock Inn Resort in Woodstock, VT About 30 minutes from the start, but offers resort-style amenities.
The Pointe At Castle Hill in Ludlow, VT (about 35 minutes from the race start). Mention the Vermont 50 to get a discounted rate.
Bailey's Mills Bed and Breakfast - 1-800-639-3437.
Golden Stage Inn - Built as a stagecoach stop in 1788, this historic inn offers modern amenities and exceptional hospitality to today's traveler. Mention this event and receive a 15% discount on stays of 2 nights or more.
Juniper Hill Inn offers upscale rooms in a beautiful setting. Minimum stay is 2 nights. Located in Windsor, approximately 15 minutes from the race start.
Snapdragon Inn in historic downtown Windsor with a 25% discount from their peak fall rates. Approximately 15 minutes from the race start.
Nearby towns 5-20 miles are away but have motels. Windsor, Woodstock, White River Junction, Springfield (all in VT) and Lebanon, W Lebanon, NH.
Comfort Inn White River Junction - www.comfortinn.com - (802) 295-3051
Comfort Suites White River Junction - www.comfortsuites.com - (802) 291-9911
Econo Lodge White River Junction - www.econolodge.com - (802) 295-3015
Holiday Inn Express Springfield, Springfield, VT 05156 - (802) 885-4516
Holiday Inn Express Hotel & Suites White River Junction - www.hiexpress.com - (877) 863-4780 - 25 reviews
Howard Johnson Inn White River Junction - www.ramada.com - (800) 648-6754
Regency Inn & Suites White River Junction - www.regencyinnandsuitesvt.com - (802) 295-3000Super 8 White River Junction - www.super8.com - (802) 295-7577
If you still
haven't figured where to stay, another option is this place. They're about 8 minutes from the race start, close to the highway (close enough that you can hear it!) and are run by very nice folks. Some racers are already staying there. They offer RV hookups as well as tenting.
Please mention you're with the race and that you saw their listing here.
Phone: 802-674-6417Website: http://www.runningbearvermont.com/
Ascutney State Park, 1826 Back Mountain Road, Windsor, Vermont 05089. 5 miles from race start.
Reservations & Fees In-season information: 802-674-2060General Information: 800-VERMONTSeason: Mid-May to October 15
Directions: From I-91 (Exit 8): Go .2 mi E on Rt 131 to stop light, turn
left on Rt 5 for 1.2 mi, then bear left on Rt 44A for 2 miles. Entrance is on left.
You can also contact the Woodstock Chamber of Commerce
Copyright © Vermont Adaptive Ski & Sports - 1996-2010 - all rights reserved


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Sherlock Holmes is free in the United States. In a decision dated 16 June 2014, the United States Court of Appeals for the Seventh District ruled in favor of the plaintiff in Leslie S. Klinger v. Conan Doyle Estate, Ltd. Judge Richard A. Posner describes "the issue as . . . whether copyright protection of a fictional character can be extended beyond the expiration of the copyright on it because the author altered the character in a subsequent work" and concludes that "Once the copyright on a work expires, the work becomes a part of the public domain and can be copied and sold without need to obtain a license from the holder of the expired copyright." Judge Posner continues, "The ten Holmes-Watson stories in which copyright persists are derivative from the earlier stories, so only original elements added in the later stories remain protected."
In a larger sense, Sherlock Holmes has always belonged to everyone. Every child that picks up The Hound of the Baskervilles for the first time takes ownership of Holmes, the hound, and the Grimpen Mire. It is love for Holmes, and the desire to have puzzles unraveled and mysteries demystified, that make us yearn to walk again and again up those seventeen steps and step into a room as familiar to us as our own.
In Holmes, Conan Doyle created an archetype and, like all archetypes, Sherlock Holmes can be the hero of millions of stories. So write, paint, film, dance, knit about Holmes with all the love for him you have held in your hearts since the day your imagination first walked down Baker Street.
The Editor's Gas-Lamp, Summer 2014, Vol. 64, No. 2.
See the current issue's table of contents.


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text: Good news for fall: It's safe to bring out all those blazers you bought in 2003—just don't pair them with designer "vintage" tees or band shirts anymore. While the classic fitted blazer is and always has been in style, the oversized blazer—think Denise Huxtable—is also back. Some even insist ... More >>


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Local birding enthusiasts will gather Saturday to participate in an annual nationwide bird count organized for over a century by National Audubon Society.
The Christmas Bird Count, which has been described as part volunteer citizen-science, part spectator sport and part social gathering, is a daylong effort to identify and list all wild birds seen in Walla Walla County. The results will be included with those from across the country to produce the U.S. State of the Birds Report, believed to be the longest running citizen survey in the world.
The count was started in 1900 by a small group of New York bird-lovers who decided to count birds instead of shoot them as was the custom in a traditional "side hunt" on Christmas Day in which teams competed in an afternoon bird hunt to see which bring in the largest number of downed species. The CBC has grown to become an important community event during which thousands of volunteers across America counted and listed over 60 million birds last year.
Recent counts have been important to documenting the decline or redistribution in this area of some species, such as evening grosbeaks, northern pintails and pine siskins, and the need for conservation efforts. These results now make an important contribution to environmental understanding of the health and success of hundreds of bird species.
The Walla Walla count will begin with bird watchers gathering at 7:30 a.m. in the Harper Joy Theatre parking lot at Whitman College. First-time participants will be paired with those of more advanced skills on teams that will be given "zones" within the county to watch for and count all birds seen and heard.
All participants should come prepared for an all-day outdoor event. Dress warmly, and come with binoculars, water and packed lunch. The day will conclude with a soup and dessert gathering for all participants at 5:30 p.m. at the Muse home at 219 Newell St. to review results.
Those interested in participating should contact local CBC coordinators Mike and MerryLynn Denny at 529-0080. For more information, go to www.blumtn.org.
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INGLEWOOD, Calif. (AP) - Egg Drop edged Discreet Marq by a nose to win the $250,000 Matriach at Betfair Hollywood Park on Sunday.
In the $251,000 Hollywood Derby for 3-year-olds, Seek Again won by 1 1/2 lengths in his U.S. debut.
In the Matriarch, Egg Drop ran one mile on the turf in 1:34.03 and paid $23.20, $11 and $6.20 at 10-1 odds.
Discreet Marq returned $10 and $5.80, while defending champion Better Lucky was another half-length back in third and paid $4.20 to show.
After making seven starts on either dirt or synthetic surfaces, Egg Drop has won four of five on the turf. She has six wins in 12 career starts and earnings of $494,020.
Tiz Flirtatious, the 19-10 favorite, was fifth.
In the Hollywood Derby, Seek Again ran 1 1/4 miles in 2:00.60 under Corey Nakatani and paid $12.40, $7.40 and $5.80. Seek Again arrived from Britain and didn't clear quarantine until Saturday.
Seek Again will stay in the United States for his 4-year-old season and switch barns from John Gosden to Hall of Famer Bill Mott.
The victory, worth $150,000, increased Seek Again's career earnings to $219,030, with four wins in eight starts.
''I was extremely confident,'' Nakatani said. ''Any time you see the Juddmonte colors and a horse shipping from England, you know they're going to have a big turn of foot and it's just a matter if they can handle the tighter turns. He seemed to handle it.''
Admiral Kitten returned $4 and $3.40, while Amen Kitten was another three-quarters of a length back in third and paid $12.80 to show. Both horses are owned by Kentucky-based Ken and Sarah Ramsey.
Copyright 2014The Associated PressAll Rights Reserved


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"....Smell is very malty sweet, with a slight earthy, graininess to it....Tastes very malt forward....The hops show up on the finish, giving a nice balance....Excellent drinkability. A fantastic weizen pils."
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Revolution Mother of Exiles Pils
"A German-style pilsner that gets its name from the Emma Lazarus poem, "The New Colossus," where she describes her personal interpretation of the Statue of Liberty as the "Mother of Exiles." This beer has a spicy, slightly grassy flavor that kicks in mid-palate and continues on to a crisp, bitter finish. Being a lager-style beer, we gave it an extended cold aging period, which adds to its clean drinkability."
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Cat Stevens Moonshadow Lyrics
Last updated: 04/20/2014 08:54:33 AM
Oh, I'm bein' followed by a moonshadow, moonshadow, moonshadow
Leapin and hoppin' on a moonshadow, moonshadow, moonshadow
And if I ever lose my hands, lose my plough, lose my land,
Oh if I ever lose my hands, Oh if.... I won't have to work no more.
And if I ever lose my eyes, if my colours all run dry,
Yes if I ever lose my eyes, Oh if.... I won't have to cry no more.
Oh I'm bein' followed by a moonshadow, moonshadow, moonshadow
Leapin' and hoppin' on a moonshadow, moonshadow, moonshadow
And if I ever lose my legs, I won't moan, and I won't beg,
Yes if I ever lose my legs, Oh if.... I won't have to walk no more.
And if I ever lose my mouth, all my teeth, north and south,
Yes if I ever lose my mouth, Oh if.... I won't have to talk...
Did it take long to find me? I asked the faithful light.
Did it take long to find me? And are you gonna stay tonight?
Oh I'm bein' followed by a moonshadow, moonshadow, moonshadow
Leapin' and hoppin' on a moonshadow, moonshadow, moonshadow
Thanks to boris for submitting Moonshadow Lyrics.
listen up u guys,,,i knew cat stevens | Reviewer: ELLA | 10/9/13
I met n knew cat back in 1969,,believe me,,he was the most beautifull man u would ever meet in your life.i was only 15 he was about 20 or 19 yrs old.back in uk,,,life was fantastic..we all grew up fast,we kissed and he stole my heart n soul..he has it until this day..i didn't even know he was a singer back then...but he was a beautifull loving person...who taught me not to be a BAD GIRL...please don't diss him..he always be the beautifull man he was...and still is...his heart is golden...BELIEVE ME :)))))
firstname.lastname@example.com | Reviewer: Anonymous | 6/2/13
This is a song about spiritual dominance in our human lives. When you lose your hands you don't have a problem, your hands do. Jesus said cut them off because where He is from and where I am going, they are useless and so is the rest of my body.
Stalking The Cat | Reviewer: Slender Man | 12/8/12
Ah yes, this brings me back. This perhaps, may strike as a surprise for some of you, but this song was truly written about me. Mr. Stevens often mistook my head for this "moonshine" foolishness-whilst I was looking through his windows at night.
come on pepole | Reviewer: Dean Blake | 5/13/10
Are we 4 getting what the good old days stand 4...to many people are looking too deep into this song if the song can help in any way with a problem then its good..but you got remenber the man was off his head most of the time he admits it him self .it was not untill he nearly dround that he decided to change his way of life.
ISLAM | Reviewer: C-Justice | 2/28/10
its a reference to Islam maybe. God will help you threw all of your troubles type of thing. Lose you eyes, hands, god gives you life the truly important things cannot be taken from you they engulf like the moon engulfs the earth at night in its shadow.
When he appeared on The Chris Isaak Hour in 2009, | Reviewer: Anonymous | 10/3/09
Stevens said of this song: "I was on a holiday in Spain. I was a kid from the West End (of London) - bright lights, ect. - I never got to see the moon on its own in the dark, there were always streetlamps. So there I was on the edge of the water on a beautiful night with the moon glowing, and suddenly I looked down and saw my shadow. I thought that was so cool, I'd never seen it before."
My MoonShadow | Reviewer: Carol Ann | 9/14/08
My sweet, very old cat died while I was recuperating from an illness, so it was especially hard losing him and I swore I would never be hurt by owning another. A few weeks later, I was in the mall with my niece and she needed food for her dog. There was a pet adoption agency in front of the store and there in a pen stood "MoonShadow" per the sign on the side. She stole my heart and soul in a moment. I adopted her and on the way home, the first song to play on the car stereo was "MoonShadow". The song and the cat taught me no matter what happened, I could handle it. Thank you "Cat" Stevens and My Cat MoonShadow.
Old Enough To Know Better? | Reviewer: gui | 2/19/08
just came in from outside where my silly dog was silhouetted in the moonlight on the snow...from nowhere came the song "Moonshadow" to my lips and only as I sang it did it come to me...
now all these years later, a week after having all my teeth pulled because of an ongoing infection, and several months into the process of losing my ability to walk because of nerve damage, I suddenly find the song funnier and more poignant than I ever could have back when I first heard it as a bright-eyed but melancholic youth of 12...
i'll bet it has deeper resonances for Yusuf now, too than it did when he first wrote it...
perception | Reviewer: Anonymous | 1/26/08
reading through the reviews people wrote really tells you more about the people who wrote the review than the actual meaning of the song only thing that seems consistant is the song offers hope and HOPE is a wonderful gift to give
Moonies | Reviewer: Vince | 11/19/07
Now, this probably is an urban legend but I've listened to a lot of interpretations of this song and the one that sticks in my mind is a story I heard from a Cat Stevens fan/musician who specialized in performing Cat Steven songs at coffee houses etc. He told me that the Moon Shadows were another name Cat gave to the "Moonies" who would follow him around and try to convert him to their cult while living and performing in the larger cities probably New York and London back in the 60's and 70's. Remember Reverend Sun Yung Moon? Whether or not this is true does give the song a whole new meaning and interpretation. Listen to it again with that thought in mind and see if it doesn't fit. If not true, it's still fun to interpret any way you'd like.
Cat Stevens dancing on a rock | Reviewer: Paul | 7/21/07
I know, It's tough, when some somewriters write in such a humble way, to get a grip on this one. It's certainly not about Vietnam, Stevens himself claimed that he wrote it while standing on a rock: "And I was dancin' on the rocks there... right on the rocks where the waves were like blowin' and splashin'. Really, it was so fantastic. And the moon was bright, ya know, and I started dancin' and singin' and I sang that song and it stayed. "
Doesn't sound ironic or cynical, it sounds more like a hopeful event. TO ME, IT SEEMS he's right at the point where he kind of accepts that certain things can happen to people. And that he sees how great it is when you can walk, or cry, or talk. That you have that ability. Not all is lost if you lose one thing, because you 1)Had it for so long 2)still have the other things you can do. For me this song goes back to the simple things in life, and how blessed a human being with this. So, for me it sounds very hopeful and uplifting. For Cat Stevens too, he states that somewhere else. But what it does for you, well, that can be different for everybody.
peace and contentment | Reviewer: Ruth | 6/4/07
Surely you can tell the lyrics are speaking of his enlightenment towards himself, his faith and finding peace within himself? To be happy and content with what is thrown our way is the message here. I hope that moonshadow catches me!
A Fight Against Cancer | Reviewer: Dave | 5/29/07
Well, there are so many versions to the same song. I don't know how accurate mine is but I heard at some point that this song was inspired by the revelation of cancer through an XRay - which gives meaning to the name "Moonshadow", and its lyrics - about losing an arm or leg, an eye or mouth - to the ravaging disease - and still retaining the will and spirit to live and go on with what is left. The XRay provides information of the disease through a shadow clouding the actual picture and that is what I think this song is talking about. The ideas are easier conveyed in song, but it is obviously very difficult to accept such reality, should one be stricken by the disease, and yet the song inspires us to see the silver lining in the cloud. While he's being followed by a Moonshadow, he still feels the Lord's presence - "Did it take long to find me, I asked the Faithful light" - 29 May 07
Nope wrong again | Reviewer: Boba | 5/10/07
This song was written for a cartoon produced by Stevens and some other bloke i don't remeber the name of. The song follows the cartoon, explaining why he is chased by a moonshadow (character is being chased in cartoon).
Meaning is indeed hope through lives diffculties, he's just saying that he doen't need all the less important things (ability to see, walk etc) and that it can always be turned into something positive. He do not wish to have theese disailities to be happier, but if he gets them he won't let it bring him down. Well at least thats how i see it
hello??? doesn't anybody gett it | Reviewer: Anonymous | 5/10/07
this song is actually about vietnam and the us militaty hellicopter called "moon shadow" that would hunt and kill any vietnamese, they would follow them like a shadow.


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The Week in Michelle Obama Fashionby Free Britney at . Comments
Whether she is accompanying her husband on official business to Moscow, Russia, or just walking across the White House lawn with daughters Malia and Sasha and dog Bo, Michelle Obama's fashion sense always seems so spot-on.
Here's the First Lady and her husband boarding a presidential aircraft:
Click to enlarge more Michelle Obama photos below. Some are from her trip with Barack to Russia, where she and her daughters brought a real touch of class (and cuteness!) to the Kremlin, while others were taken before the First Family left.
Don't you just love her outfits?
Oops! I frogot to comment when I was here the last time.Lorraine is a frequent caller to Medved's show, and she's always a doozie, just like this call.Nice one, Word!
Azad Watches Inc.
NOT FOR SALE the owners of Azad Watches Inc. have made it very clear that they refuse to sell the luxury watch company owners Babak Ermankhah,Victor Rodriguez & Eddie Egas are turning down all bids for there very exclusive limited luxury brand AZADTranslates to freedom in Persian the true indication of luxury is not wealth or material possessions, it is Freedom and that Freedom has spred to everyone from Donald Trump ,50 Cent , Josh Howard & Lil Wayne and everyone else in between Azad Watches Inc.is NOT FOR SALE but right on time Global O
Azad Watches Inc.


text:
Release Date:
August 18, 2013
•Protect, store, and comfortably transport all Infinity components.
•Foldout play mat for action on the go.
•Includes storage for: Disney Infinity Base, Infinity Software, Web Code Cards, 17 Figures + 3 Playsets, and 20 hex or round Power Discs.
Includes: Storage Bag
Weight: 2.6 Lb.
Color: Black, Red
Battery no battery used
other Info.
- Online Item #: 14723275
- Store Item Number (DPCI): 207-00-8017
- Made in the USA or Imported


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November 27, 2014
Lori Waters and her husband who own two local residential home builder businesses, recently received a suspicious letter from a company named Corporate Records Services. The company is asking businesses to renew their company's registration and pay a fee of 125 dollars.
"Had I not passed it off to my husband, I may have just written the check and sent it off because it looked so legitimate, "said Waters.
Waters had already paid for her renewal on the Wisconsin Department of Financial institutions' website. The odd request caused Waters to check the company on-line. Waters found the address on the letter she and her husband received wasn't an actual address of an office building but rather a rented P.O.Box inside a UPS store.
"I'll tell you this is a good fake because we've got a lot of people getting hit by it ," said Better Business Bureau spokeswoman, Kimberly Hazen.
Hazen says they've received over a dozen complaints from victims that have dealt with the company that has an "F" rating.
The questions and the layout are identical to the state's, which makes it even more deceiving to many. Corporate Records Services has a website, an e-mail and a phone number that NBC 15 tried to contact, but instead got the answering machine of a different company.
Victims in several other states have also reported receiving letters from Corporate Records Services.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.com.


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Onekama House Rental Photos and Description
4 BR / 2 BA, Sleeps 10
Very nice and cozy vacation home in the Village of Onekama, with water frontage on Portage Lake. Portage Lake channel opens up to Lake Michigan with endless posibilites of fun whether you choose to fish, boat, jet ski, or just bask in the sun, it's all available right across the road.
This house features a large open living area, master bedroom with queen bed, second bedroom with two twin beds, third bedroom with full futon and bunk beds, and fourth bedroom with full size bed, large kitchen and dining area with waterviews, games for kids including video games and game boards. Sittuated on almost an acre of land to provide an ideal family vacation for summer and winter activities.
- Suitability:
- children welcome
- non smoking only
- pets not allowed


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Welcome to the Green Room page for
This month our customers have kindly donated 56 food items to Mission Trinity - our local food bank.
As you can see, our customers have generously continued to donate food items to a local soup kitchen and food bank this month. Thank you very much, please keep the donations coming!
Over the last month, our customers have kindly donated 30 items to Viking fm's Cash for Kids mission Christmas. Thank you to everybody, these have now been collected and are currently being distributed to children in the area who wouldn't otherwise receive anything this Christmas!
Our GSM Nicky collecting entries for our christmas guess the baubles competion! The winner will receive the hamper, also pictured, when the baubles are counted on 23rd December 2013. Good luck everybody!
Riverside school is partaking in a teacher exchange program, which involves one of their teachers swapping places with a teacher in Ghana for a time. The school would like to raise money to buy the school in Ghana a present, and so are looking to raise money. At the moment they are teaching the children about fair-trade, and thought it would be an excellent idea to combine this with fundraising for such a cause. So here were are donating fair-trade products such as chocolate, so the children can make fair trade chocolate buns to sell for the cause!!
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Best Picture-Inspired Cocktails for Your Oscar Party
Serve these Oscar-worthy cocktails by Kim Haasarud, REDBOOK's Mommy Mixologist to celebrate the 2012 Academy Awards.
By Kim Haasarud
The Tree of Life
A simple drink with a lot of depth. It's a classic from the 1950s, but topped with a flamed orange twist to give it some added dimension. A strong, powerful, yet smooth martini.
1.5 oz Belvedere vodka
1.5 oz Plymouth gin
0.5 oz Kina Lillet
Orange twist, flamed
Combine the vodka, gin and Kina Lillet in a cocktail shaker. Top with ice and shake vigorously. Strain into a chilled martini glass. Using a vegetable peeler, peel off a large slice of orange peel. With the skin facing downward, squeeze over the martini and through the flame. (The oils will disperse on top of the martini glass.)


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Thu, Feb 07, 2013
The FAA has approved a one-time ferry flight one of Boeing's Dreamliners, but no passengers will be on board.
The flight, which will reposition one of the airplanes from Boeing's paint facility in Fort Worth, TX back to Renton, WA today (Thursday) will be the first since all of the airplanes were grounded due to a series of incidents with the electrical system on the plane. The New York Times reports that the FAA has not yet given the go-ahead for test flights with the airplane to see if the issues with the batteries have been resolved.
NTSB chair Deborah Hersman plans to make a statement Thursday morning concerning the board's progress in the battery investigation. In a session with reporters Wednesday, Hersman said that the board is likely to examine the FAA's certification process for the lithium-ion batteries installed aboard the Dreamliner. She said that the investigation will likely go on for "several more weeks" before there is any definitive determination about why the batteries overheated, with one catching fire aboard a JAL Dreamliner as it sat at a gate at Boston Logan International Airport last month
After that cause is determined, it is expected that testing and approval of new systems for the Dreamliner could take months, as Boeing's engineers are reportedly working on several potential fixes for the problem.
(Top image courtesy Boeing, Lower image courtesy NTSB)
Airborne 11.26.14: Island Air 'Scrooges' Pilots, DC's NextGen, EAA On Stadium Flights
Aero-TV: SyberJet Update -- A Whole New Program
Airborne 11.24.14: FAA Ready To Restrict UAVs?, Sonex's 500th!, Trig TT31 AML
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National Youth Games gold medallist Esther Godwin is expected to face an uphill task when she faces the winner between, Korea's Park Bo-eui and Russia's Turutina Yulia in her first match in the women's -63kg class at the World Taekwondo Federation's Youth Olympic qualifiers in Chinese Taipei on Thursday.
Bo-eui is favoured to beat the Russian, but it would be Godwin's first international fight.
Ogeh Ogochukwu, competing in the women's -49kg class, will face the winner between Peru's Huaman Georgina and Chile's Rios Francisca on Thursday.
On Friday, the trio of Iniobong Ekong, Isah Adamu and Bashir Mohammed will take on their respective opponents in the qualifiers.
The draw on Wednesday pitted Ekong against the winner between Croatia's Ivina Babic and Canada's Jerom Andrea in the women's -55kg class, while Mohammed will confront Cote d'Ivoire's Aaron Fran in the men's -55kg.
Adamu, who will be competing in the men's -63kg, will face Peru's Oblitas.
A total of 100 athletes – 50 men and 50 women – are expected to secure their qualifications to the 2014 World Youth Olympics in Nanjing, China from the Taipei's qualifiers.
Athletes who fail to excel from the qualifiers in Taipei will have to compete at the continental level to ascertain his or her place at the global championships holding later in the year in China.
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All rights reserved. This material, and other digital content on this website, may not be reproduced, published, broadcast, rewritten or redistributed in whole or in part without prior express written permission from PUNCH.
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Fun and Funny Celebrity Twitter Pictures of Katy Perry, Justin Bieber, Jennifer Lopez
This Week's Fun and Funny Celebrity Twitter Pictures!
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This Week's Fun and Funny Celebrity Twitter Pictures!
Stars were as social on Twitter as they were in real life this week. Justin Bieber photobombed Katy Perry and Russell Brand at the MTV VMAs, while Larry Emdur did his best impersonation of The X Factor contestant Luke "Introvert, extrovert, doesn't matter" O'Dell. Jennifer Lopez worked her new clothing line, and some of this year'sMasterChef contestants were reunited — click through to see all the pics, and don't forget to like us on Facebook and follow us on Twitter for exciting news and photos!
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Happy Bay Vacation Rentals(12)
12 Results
Recent Happy Bay Reviews
Great view
Nice villa with a great view. Well managed and lots of space. Well placed above Friar's Bay and a short walk to Happy Bay - both quiet and nice beaches for snorkeling and swimming. House is in a well organized gated community. Pool is nice size. Would recommend. We had a wonderful family week here.
Rating Details: I was very satisfied with the condition of the vacation rental. I was very happy with the location. The vacation rental was spotless. The property manager was very helpful. Overall, I recommend this vacation rental. Reviewer Comments: As soon as we walked into the villa everyone said "Wow" in unison. The view was spectacular and the villa was incredible - such detailed craftsmanship. Everyone associated with the rental went above and beyond to make our stay truly unforgettable. Thank you to Lydia for a beautiful house and being so gracious, special thanks to our concierge Felicia who was so professional and accommodating and Beatrice our housekeeper who was so generous with her knowledge of the island and kept the house immaculate. The pool service and gardeners were all awesome as well!
The Gem of Happy Bay
This Villa is without question absolutely beautiful. It was more than we could have ever expected. Inside a gated community and private gated drive way. Breathtaking views from every point of pool deck. Ocean view from every room. 10 minute walk to a beautiful beach with views of catamarans and a small tiki with refreshments and island food - also can get there by vehicle. This Villa makes you feel at home. Kitchen has everything you can ask for. From the appliances to the utensils. Our family couldn't stay out of the kitchen! We realized we enjoyed cooking and eating at the house with a beautiful ocean view rather than dining out. Grocery stores in very reasonable distance from Villa. We spent a majority of our time outside on the pool deck, under the gazebo, and swimming in the infinity pool. But inside the tv room was very relaxing with direct tv and plenty of channels. And the beds .. The best nights sleep! So comfortable and cozy. To top it all off, the housekeeper was an absolute delight. Helped us with locations, suggested great tourist sights, was friendly, and the Villa was impeccable. This four bedroom Villa has plenty of space and could easily become a vacation getaway home for anyone. St. Maarten is a beautiful island and this property does nothing more then help experience that. Can not wait to visit this Happy Bay Villa again in the future!!


text: Hate to say it, but I pay more for some of my magazine subscriptions than I did for our 2-person family membership. And the BOD did not cause inflation, higher ins. rates, etc. I would not feel remiss if membership fees were raised. I would shake my head at our country's economy, but I do that already when I buy gas, bread, milk, and eggs. Why should it not affect my fun pastimes, also? Movie tickets and amusement park tickets have gone up. And while I wish it were, the SCA is not immune to these things. R the O Donna Nesbit <themaefare at yahoo.com> wrote: I let my membership lapse the last time they decided I need to pay more. In my present frame of mine, it would not take much for me to let my membership lapse again.


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Definitions for vavasorˈvæv əˌsɔr, -ˌsoʊr
This page provides all possible meanings and translations of the word vavasor
Random House Webster's College Dictionary
vav•a•sorˈvæv əˌsɔr, -ˌsoʊr(n.)
a feudal vassal ranking just below a baron.
Category: Western History
Origin of vavasor:
1300–50; ME vavasour < OF, perh. contr. of ML vassusvassōrum vassal of vassals; see vassal
Webster Dictionary
the vassal or tenant of a baron; one who held under a baron, and who also had tenants under him; one in dignity next to a baron; a title of dignity next to a baron
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"vavasor." Definitions.net. STANDS4 LLC, 2014. Web. 27 Nov. 2014. <http://www.definitions.net/definition/vavasor>.


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The airplane was on approach to a 3,012-foot-long, asphalt runway. The pilot reported that the airplane did not touch down until mid-field, and he was not able to stop before the airplane departed the end of the runway. The airplane struck a wood pile, and came to rest about 500 feet beyond the departure end of the runway. The pilot did not report any mechanical malfunctions.
The National Transportation Safety Board determines the probable cause(s) of this accident to be:
Index for Jul2005 | Index of months


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What the Raven Saw
A timeless fable about the most unlikely of heroes.
A timeless fable about the most unlikely of heroes.
Raven is having a rough day. All he wants to do is sit in his belltower, marvel over his treasures and revel in his own magnificence.
But if it isn't pesky pigeons and beady-eyed weatherhens annoying him, it's those humans tramping about among his graves. Soon he's forced to deal with a ghost boy and the sister he left behind, a man stuck up a tree, and a lovesick scarecrow. And that's before he uncovers a thief. Will the raven ever be able to eat his bugs in peace?
What the Raven Saw is an enchanting story for all ages about one cranky raven, one extraordinary churchyard and the songs that inhabit both.
Available Formats
Paperback$19.99 RRPISBN: 9781742757353Published: 15/03/2013Imprint: Woolshed PressExtent: 288 pagesStock Level: HIGHPlease note: This information is intended for booksellers only and does not reflect the number of copies currently available in stores. If you are not a bookseller and wish to purchase this book, please contact your local bookstore, or click on the buy now button to find a good retailer.
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About the authorMore
Samantha-Ellen Bound
Samantha-Ellen Bound has been an actor, dancer, teacher, choreographer, author, bookseller, scriptwriter and many other things besides. She has published and won prizes for her short stories and scripts, but children's books are where her heart lies. Dancing is one of her most favourite things in the whole world. She splits her time between Tasmania, Melbourne, and living in her own head.
Sam-Ellen is the author of Silver Shoes a junior fiction dance series, and What the Raven Saw, a timeless tale for both children and adults.
Samantha-Ellen Bound BooksMore
- Silver Shoes 1: And All That Jazz
by Samantha-Ellen Bound
Meet four very different girls who all have one thing in common – they love to dance!
- Silver Shoes 2: Hit the Streets
by Samantha-Ellen Bound
Can Ashley, the new girl at Silver Shoes, find a way to keep dancing the style she loves?
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To encourage Canadians to celebrate a cruelty-free Thanksgiving, sexy PETA "pilgrims" landed at Toronto's Old City Hall for a festive Tofurky giveaway. Thankful Torontonians gobbled up the demonstration—literally. The pilgrims handed out 50 delicious, meat-free Tofurky roasts in less than five minutes!
Turkeys are intelligent, affectionate animals, so please have the "grace" to leave them off the table. Remember: If you wouldn't eat your dog, don't eat a turkey.
Written by Heather Faraid Drennan
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