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New 3.2 notes
Scent of blood 10 second cooldown has been removed.
This talent in a dw tank spec would add noticeable increased runic power generation now. More to think about.
The point isn't the mathematical possibility of it happening, it's that you are FORCED into a heavier expertise set to keep the chance low at virtually no gain.
That was a wall of text for no reason :\
New 3.2 notes
Scent of blood 10 second cooldown has been removed.
This talent in a dw tank spec would add noticeable increased runic power generation now. More to think about.
i'll see if i can get a WWS report up within the week so people can look it over. I think seeing real numbers will help give some coherency to all the anecdotal evidence and armchair theorycraft.
i hope it gets fleshed out on the PTR. scent of blood is now a great DW tanking talent, but without consolidating frost talents a little, it will be very difficult to incorporate it effectively into a frost-heavy DW build without losing some avoidance/magic mitigation.
Last edited by lyd; 06-24-2009 at 08:43 AM.
Well, you don't NEED more expertise, and in a lot of fights you won't notice the difference for survival purposes.
I'll try to be super brief with the math, but the point is that expertise goes further for dual wielding than a 2h.
Let's say, using conservative estimates, that it breaks down like this:
2 DK's, same gear, etc.
2h with 3.5 sec swing time, 30% RS replacement (30% of normal swings are RS's), and 0% miss chance on auto-attacks
2x 1h, Slow(2.5)/Fast(1.5), 40% RS replacement, and 16% miss chance on auto-attacks
Both will have 50% avoidance, and we'll average the number of avoids at 15 per minute. For reality sake, since with an incoming attack speed of 2.0 the 2h tank will have 1.75 swings incoming per outgoing we'll say the 2h can make use of 8 of them (53%), while the dual wielder will actually get out 2 swings per incoming, so we'll give it the benefit of the doubt and say he gets to use only 13 of them (87%).
DK A will throw 17 swings per minute, though 8 will be RS, so that's only 9 parriable swings per minute.
DK B will throw 24+40 swings per minute, though 13 of them will be RS's, so that's 51 parriable swings per minute, factoring miss chance that drops to 43.
If the boss has a 14% chance to parry, then DK A will get 1.26 parries per minute, while DK B will get 6.02 parries per minute. If the DK's each have enough to soft-cap (6.5%), the boss only has a 7.5% chance to parry. So, DK A will now average 0.675 parries per minute and DK B will have 3.23. The dual wielding DK sees several fewer swings, as opposed to the 2h'er who already has a very low count. Complicate that further with the fact that the parry only hastes the boss if they're in the first 60-80% of their swing, which means the random lining up required drops the probability further.
What this doesn't account for, which many people miss, is that both DKs may be using parriable -strikes (though dual wielders will favor using non-strike moves more because they don't lose damage from using fast weapons with smaller damage ranges). Even if they both used the same strike based sequence, that would be a much larger proportion for the 2h DK. A rough idea, if the DK is using an average of 4 -strikes per rune set (say, BS/HS, ScS/OB/DS, and accounting for every other set applying diseases), that's 4 per 10 sec, or 24 per minute that are as parriable as auto-attacks.
So factoring that in and adding to the values above:
DK A has 9+24 parriable strikes, or 4.62 parries/min w/o Exp and 2.48 w/
DK B has 43+24 parriable strikes, or 9.38 parries/min w/o Exp and 5.03 w/
If we factor that 30% of those parries will have little recognizable hasting:
DK A = 1.74 parries/min
DK B = 3.52 parries/min
And remember that half of those increased swings are going to be avoided anyway (actually increasing the number of RS's and therefore the % of RS conversion to non-parriable swings), and you start to see that the difference between the two, with the same set of gear/stats etc, is actually just 1-2 extra swings taken per minute.
You are right, of course, that dual wielding increases your possible incoming damage when you are tanking *on bosses that can parry-haste*, but it misses the fundamental appreciation of just how small that actual value is. If you are die-hard, it's not worth the increase, that's fine, but there have long been people trying to sell others that it's a much bigger deal than it is.
Damnit, that was a lot longer than I wanted. Oops.
My issue with dual wielding tanking has long been that I can't find a good reason to do it or something that feels good for doing it that I can play up. Many people who do it, do it because they like the idea, or they just want to show that it can be done. I'm looking forward to the new talent since it will actually make dual wielding feel like its own thing again, like you're not just trading %'s on damage sources around.
The (Old) Book on Death Knight Tanking
The New Testament on Death Knight Tanking
This is really what it all comes down to. Using basic estimates you will see that DW tanking will offer more avoidance while 2H tanking will offer more health. Comparing what I consider to be the "best" raid accessible tanking weapons we have Worldcarver - Item - World of Warcraft and Sorthalis, Hammer of the Watchers - Item - World of Warcraft.You are right, of course, that dual wielding increases your possible incoming damage when you are tanking *on bosses that can parry-haste*, but it misses the fundamental appreciation of just how small that actual value is. If you are die-hard, it's not worth the increase, that's fine, but there have long been people trying to sell others that it's a much bigger deal than it is.
Ignoring weapon damage you will recieve the following stats from either setup.
Worldcarver - Item - World of Warcraft
137 Strength
136 Stamina
2.13% Haste
10.61 Expertise
25 Defense
2% Stamina
2x Sorthalis, Hammer of the Watchers - Item - World of Warcraft
80 Strength
152 Stamina (With 12 stamina from gemming bonus)
11.8 Defense
5.46% Parry (After Rune of Swordbreaking - Spell - World of Warcraft)
11.7 Expertise (After gemming 16 Expertise Rating in each)
As a human I would actually recieve 14.7 Expertise, 4 more expertise than with Worldcarver.
Factoring in Threat of Thassarian, DW looks more than viable, to me it actually looks preferred.
Last edited by Inaara; 07-15-2009 at 02:56 PM.
True Knowledge exists in knowing that you know nothing.
Agg's tanking guide
I also believe dual wield tanking will still be a lower base TPS Inara.
And Lyd, from a brief browsing of new tanking gear, Expertise seems to be dwindling as a stat. :\
I made my second spec DW tanking for the fun of it. Seeing how I never dps anyway... useless to keep my 2nd spec dps.
Used to the big numbers blood provides it feels that DW is really weak damage and threat wise. Of course I only have a Broken Promise and a Red Sword but still, at least BP is slow so my specials hit bigger. I'm going to scare my guild and try it in U25 too but I am really afraid of the threat problems in advance...
In the daily heroic (VH) dps was stealing mobs left right and middle. I really put out pathetic threat that might be because of the rotation I'm not yet used to plus my general inexperience with frost, but still compared to the solid threat I manage with most 2h setups this heroic was way below standards.
Last edited by Milq; 06-25-2009 at 01:47 AM.
With a smart Frost spec in 3.2 I'd be stunned if Dual Wielding did less damage.
The major problem before was that you lost 33% or so off your instant strike *if* you had a slow mainhand, more if you had a fast one. While you got larger white damage and could boost related mechanics, it didn't make up for that loss elsewhere with most specs/methods.
Now, with the new double hit strikes, using Inaara's helpful numbers:
If we have matching AP's at 4200 (for easy math)
World Carver instant weapon damage = 1091
Sorthalis instant weapon damage = 781
Using Oblit as an example:
Dmg = 80% weapon dmg + 467.2 x 12.5% per disease
We'll just say both diseases up, and disregard other talents (since they'll scale both the same way on %'s).
Worldcarver OB = 2010
Sorthalis OB = 1638
(18.5% less)
With ToT:
Worldcarver OB = 2010
Sorthalis OB = 1638+819 = 2457
(22.2% more, and that's not accounting for Nerves of Cold Steel increasing off-hand damage)
It seems they're not trying to balance Frost's dual wield vs 2h, they're making Frost a dual wielding spec, not that you can't use 2h's but now Dual Wielding will have an edge. I'm really curious to see what that does to the prevelance of Frost tanking, how the community perception of dual wield tanking shifts.
The (Old) Book on Death Knight Tanking
The New Testament on Death Knight Tanking
With the nerfs to Blood's EH, the extra 3% avoidance and 2% decrease in damage that Frost offers is looking more attractive. Add in the DW factor and OHMAGAWD, secksi times..... I mean look at my avatar! Imagine those were two Sorthalis! And I'm not wearing T7.5 anymore!
True Knowledge exists in knowing that you know nothing.
Agg's tanking guide
I would be more apt to give frost tanking a try if cooldowns weren't such a vital part of end game tanking. Guile of Gorefiend / Unbreakable Armor just aren't up to the same level as a 30 second Vamp Blood / WoTN, especially when you factor in the new set bonuses and the increased CD on IBF to begin with.
Still waiting on something more before I am impressed.
True Bonding Occurs when you wipe your raid and then your raid wipes you in return - Tarigar
I could do it very easily with two defense trinkets, but defense is not the most effective way to get avoidance as a DK. Not bad, but no where near what I could do with 2 dodge/parry trinkets (then pop them both and laugh at 60% dodge+parry).
The (Old) Book on Death Knight Tanking
The New Testament on Death Knight Tanking
A few quick notes after tinkering on the PTR last night when my character finally copied over (evidently, the premades which copy quickly don't... have... onehanders. You have four two handed weapons though!).
* Both swings from Frost Strike crit on Killing Machine.
* XT-002 sigil was nerfed slightly; 114 damage on frost strike, but it applies to both hands, and seemingly after the offhand penalty. Thus it's a minor nerf but overall similar.
* The additional offhand strikes don't seem to be avoidable. I had a low sample size and limited mods, so I'm uncertain on that. It seems if the mainhand is avoided, the offhand does not fire at all, and if the mainhand connects, the offhand does as well.
* Death Strike only returns health once, even if both hands hit (there go my plans for the strangest overpowered tanking spec ever...)
* DW frost strike damage seems comparable on the PTR to its current 2h state on live, obliterate damage seems slightly higher.
Unrelated side note: the Scent of Blood change is a tooltip correction, the internal cooldown was already removed on live. The tooltip is still wrong on the PTR; it returns 10 RP per swing, but the tooltip lists it as 5.
But, the blood tree, Vampiric blood included, work great with a high HP pool; I am not sure how it will work with our new HP (i.e. with less HP)
Thanks for the scouting Splug, that'll be useful info.
One small thing though, is it registering each strike as two separate ones, or a single strike. I assumed that it would be a combined strike just taking in the damage as a composite of the two weapons (off-hand damage penalty applied), and thus only a single strike to be avoided/miss, proc effects, etc.
The (Old) Book on Death Knight Tanking
The New Testament on Death Knight Tanking
I am actually, my rogue has been Assassination for a couple years, ha ha.
I figured Mutilate would be a rough way to code it. Muti for a rogue is a single move, and like you described, it's an all hit or not, but it is two separate portions of the hit.
ToT is a talent that changes multiple strikes. I assumed it would simply change the code of the strikes listed to composite its damage from main hand and offhand weapon damages, since like you mentioned, two hits on something like Death Strike would add a bit of complexity for programming to make sure the healing only triggers on one of the two hits. But, if that's how Blizz did it, it's good to know. That does mean that you won't see hit scales like a 2h DK, you'd just have twice as many and smaller.
I keep forgetting to set up my Frost off-spec to play with it, I've been having fun with premades of my classes that are still leveling in the 40s, of flash forwards on my under-geared alts to see what I can do with them in t8.5.
The (Old) Book on Death Knight Tanking
The New Testament on Death Knight Tanking

subset: commoncrawl


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Guess what I am getting some new JDM styled Headlights for my subie! Once I get them I'll send you a pic I can't wait!
That's Cool, I would love to see them!
I changed the color of my leds under my headlight to cool white it's like HID color.
Also my foglights I put a blue tint cover on them It's all about the blue! I love it!
Here a pic of them on a sunny day. I need to take more pics at night.LOL!
I havent been on here in forever....
looks good, im gunna be gettin me some hids and angel eyes for christmas
Guess what fellow WRX wagon buddy!,
I finally got my new leds installed under my headlights to give my car that Audi look.
I went with warm white to give me that soft yellow glow.
Gotta love leds!
Supporting Member


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Edible weeds
It's been raining like crazy around DC lately and I've been noticing quite a diverse range of WEEDS growing all over my lawn and garden, driving me crazy. With that said, I have recently found out that purslane is quite edible and actually pretty delicious. I just went out and pick off a stem from one and popped it in my mouth. Peppery and slightly sweet, with a slight okra-goo finish. Yum
I'm wishing to take advantage of what could have been a bad back-breaking experience uprooting every one of these weeds and expand my culinary repertoire. Does anyone know of any other edible weeds and what recipes can be applied with them? I also would recommend providing pictures along with identification so an uninformed individual (mostly myself) won't get poisoned by the wrong weed
Dandelion greens are cooked like any other form of green. Common mallow (which infests my yard) is edible, but I don't know how it's cooked. Oxalis is a form of sorrel and is edible. Note that a site I saw about eating your weeds said you should be careful about eating plants that have been exposed to pesticides, herbicides and animal waste. Here's a site on "foraging" with a list of edible plants and pictures for identification: http://foragingpictures.com/#E
Although I've never tried it, I see people picking dandelion greens all the time. Batali just mentioned picking your own the other day on Molto. Maybe check this out:
When I lived in Alexandria VA, I was surprised to see epazote growing through sidewalk cracks! Until that time, I had been buying it at specialty stores for use in Mexican cooking.
When I pick dandelion greens, I try for the youngest shoots as the older growth is both tougher and more pungent. This goes for mustard as well.
re: Sherri
Oh wow, I have those growing all over my yard. Any suggestions for how to eat them?
re: takadi
"Oh wow, I have those growing all over my yard. Any suggestions for how to eat them?"
Do you have epazote and dandelion and mustard or what?
re: Sherri
I think epazote, but upon further inspection, I'm not too sure...
re: takadi
I would make certain before eating anything. Epazote has a very pungent smell. Is there a Mexican or Central American market nearby? Perhaps they could identify it for you.
re: takadi
dandelion greens? just wash and use like you would arugula (unless they're tough - then like collard - works for poke too, just takes longer)
re: Leucadian
A Mexican friend also dresses lightly boiled purslane with lemon juice, salt, and diced jalapenos. I eat chard that way and it's excellent.
re: Leucadian
A local Mexican (Sonoran) restaurant where I live sometimes has enchiladas verdolagas (with a green sauce). Very tasty. It's nice to know that it's also healthy.
re: Leucadian
Purslane is also good as a pickle. Use any refrigerator pickle recipe (like dilly beans) and keep it handly to serve in or with a sandwich.
BTW you can buy seeds for same and they can be either the flat growing kind you find wild, or the upright type.
While you are foraging you might also consider cattails. The brown part you normally see in flower arrangements is good when it is picked green a bit larger than a pencil and is cooked like corn on the cob, served with butter.
re: Leucadian
Verdolagas is summer purslane, portulaca oleracea. Also called pigweed, little hogweed, and pusley. Wikipedia has a good article with culinary uses.
Miner's lettuce is winter purslane, claytonia perfoliata. Also called spring beauty and Indian lettuce.
re: carey24
They just randomly popped up in my garden, all over the place. I heard that if you tear off a piece of the stem, it'll use it's reserves to spread its seeds all over the place. Some actually reroot themselves.
I was surprised to hear that purslane has the highest amount of omega 3 of any leafy green out there.
re: takadi
I got all excited about posting about miner's lettuce, and then looked it and realized it was winter purslane. Funny story: first time I saw it I was wandering on a friend's property: an edible week. The very next week, I saw it on Postrio's menu listed as miner's lettuce, not purslane.
re: maria lorraine
Miner's Lettuce has a more exotic ring and sounds expensive; purslane sounds like a common weed. A restaurant can charge more for a rare-sounding food than for a very common, grows everywhere (including sidewalk cracks) one.
Ermine tails have long been a clothing status symbol and have graced the cloaks of royalty. Weasel does have the same cachet, although it is the same animal, diferent season. "Summer Ermine" is its name in the world of fur. Miner's lettuce VS purslane; hmmmmm, no big stretch.
I grew up in Southern Maryland and we ate pokeweed/poke salit/salet/salad and lambs quarters which we also ate when we lived in Alabama previously. The pokeweed grew along our fence lines and the lambs quarters would invade our vegetable garden. We generally did not eat pokeweed after the berries showed up on them...but if times were hard and there was nothing else to be had, then we boiled the pokeweed in 2-3 changes of water and then cooked them just like collards, mustards, and kale - with a piece of side meat.
re: SoulFoodie
As a kid we used to pick & eat what we called sourgrass, which I later learned is actually sheep sorrel. It's very easy to spot, with rounded blade-shaped leaves and two little ears at the bottom. It's the image on the right in the attached photo.
Quite common in New England.
re: SoulFoodie
I ate lambs quarters growing up in Texas. It grew all over my grandmother's yard.
re: GenieinTX
This is sometimes referred to as "wild spinach",
and I have yanked many of it out of the ground often calling it a ' vile weed ' but was wondering did you like eating it in Texas, and do you have a recipe for lambs quarters? Here on the east coast, some greenmarket vendors have tried to sell it, but have had few if any takers.
re: Cheese Boy
If you pick lamb's quarters young, just cook them any way you would cook spinach. We ate it all the time at my grandmother's house when I was a child. You can also use the tiny new leaves in salad. It's really good.
re: SoulFoodie
I love poke sallet. I have it every year for my birthday (in May). We parboil the leaves twice then fry it in oil. Some people scramble eggs in with it at that point but we always have hard boiled eggs to eat with it. We also trim up the stems coat them with a little flour and fry them too.
re: SoulFoodie
I've seen people in Tulsa foraging for pokeweed. Please note that it is POISONOUS unless it is prepared correctly!!
I would explore the local groups that probably give a walking tour class just for this purpose. Trying to match greens from pic on the net can be iffy. Hands on demonstration is so much better. I need to do the same here in Southern California.
re: hill food
Oh yes. The problem is that the wild stuff is dependent on the water supply so in rainy years it is lovely, this year it is scarce. I will be posting in more appropriate places about collecting and using the pollen. Right now it is still being opportunistic- wherever there is some water it comes up and thrives for a bit. Sometimes I can't even see it, and then the dogs run down a steep incline and the licorice scent wafts up and captures our attention.
re: torty
interesting - I used to see it all over SF's Bayshore area growing out of pavement cracks. I tried to grow it this year from a seedling (East Coast now, plenty of sun and water) it's been just lackluster.
interesting article in the SFBG or Weekly - can't remember which, S. Rosenbaum did a cool piece on foraging. made a nice sounding meal out of fennel, snails and blackberries (among other ingredients she found in public parks and areas).
re: hill food
Just be careful -- wild hemlock can be mistaken for fennel. In northern California a few years back, a group of people got poisoned by making that mistake. From what I've been told, it's pretty easy to distinguish them as long as you know what to look for.
re: jlafler
j - good point, not to mention all the amateur mycologists needing emergency liver transplants over the years.
personally, I like my hemlock tossed with rhubarb leaves and dressed in a belladonna vinagrette.
re: hill food
And a little sprinkle of minced apricot kernels?
re: hill food
Hemlock is a neurotoxin and can be deadly in fairly small amounts. One easy way to distinguish them is that hemlock has purplish blotches on the stems, often referred to as the blood of Socrates (an easy mnemonic). The markings are visible even when the plant has died off and there aren't any leaves or flowers to provide clues. This is important because the plants are still toxic -- I heard about a little boy who was poisoned by a whistle he'd made from a dried hemlock stem.
BTW, deadly nightshade also grows wild in California.
re: Ruth Lafler
wasn't there a restaurant in SF (Hayes Valley) that specialized in the edible relatives of nightshade? basil etc.
re: hill food
Is basil a nightshade? Tomatoes, potatoes, peppers and eggplant are all nightshades, but I don't believe the leaves are edible for any nightshades. My sister (jlafler) had a friend who was allergic to nightshades -- she used to joke that ratatouille was "Katherine poison." According to wikipedia, tobacco is also a nightshade: http://en.wikipedia.org/wiki/Solanaceae
re: Ruth Lafler
I coulda sworn they were related...maybe I'm confused.
and I always have wondered if j and Ruth were as well (pardon the inconsistency in capitalization, but it's based on how you post)
re: hill food
Well, "related" is, you should pardon the expression, a relative term. Basil and nightshade are both flowering plants, so they're more closely related than either one is to, say, a pine tree. But within the class (or order or whatever it is) of flowering plants, they're in different families.
You can call me whatever you like -- I deserve it for picking a dumb screen name. My name is Janet, but there were already several Janets around, so I just used my first initial.
re: jlafler
i thought it was really neat when i figured out that you ladies-- Ruth Lafler and jlafler-- were related/sisters. it was on whatever thread it was-- where Sam F. said something like "you laflers have me laughing" or something. . . anyway i hadn't connected you until Sam did it for me, but then i was, (insert valley girl accent) "like, omg-- *duh*!" anyway, pretty cool. and i don't think your screen name is dumb, come on, it's not like its "parTgirl4evR" or something. :)
on topic: if we expand the edibles list to common plants that *are* edible, but are not often eaten, the list can get very long. lots of cacti are edible, for example, & rose petals & rose hips are edible although they are generally considered ornamentals, there are many other edible blooms as well.
re: Ruth Lafler
Actually, some cultures do eat pepper leaves, though personally I'd rather have the leaves on the plant to produce more peppers, since there are plenty of other leafy greens to eat. Amaranth, anyone? (Tangentially related tidbit -- sweet potato leaves are edible too.)
re: Karen_Schaffer
I think the pepper leaves people eat are from black pepper not capsicum pepper. Certainly a key ingredient of the betel nut chewing popular in much of southeast asia and India is the leaf of Piper betel, a close relative of black pepper. Though I beive there are solanums whose leaves are eaten as a cooked vegetable. As for the sweet potato It's not jsut that there are other moring golories whose leaves can be eaten. If youve ever seen the vegetable ong choi (usually called "water spinach") in an asain market, that's a kind of moring glory too.
re: jumpingmonk
ECHO lists a variety of Capsicum chinense called Ensalada which specifically notes that the leaves are edible:
'Ensalada': Drought resistant hot pepper. Leaves can be eaten cooked.
re: hill food
When it comes down to it, just about any poisonous plant has edible relatives. The nightshade family includes potatoes, tomatoes, and eggplants. Basil is in the mint family.
re: hill food
Camp Pendleton (San Diego coastal) is covered with fennel along the roadways. http://www.answers.com/topic/fennel
re: soupkitten
I find it so ironic that we pay for foods that have zero nutrition and trash and spray deadly chemicals on vegetables that are nutritional gold
re: takadi
Grow your own if possible, even in small containers filled with rich organic potting soil. Plant patio tomatos, chives, thyme, parsley, and basil at least. Let the weeds grow in between. Purslane is good raw in salads. The other greens are good cooked. Take walks, keep an eye out for weeds and wild berries to forage. Don't pick anything on a heavily trafficked road.
my parent's front yard is practically a dandelion farm, which is fortunate because the ladies at their church have taken a liking to dandelion roots...so every couple of weeks, there are 3 or 4 korean ladies weeding their lawn...
my mom says the roots are much tastier and less bitter than the leaves and are supposed to be very nutritious. she dips them in a spicy korean sauce (chogochujang) and eats them with rice.
re: soypower
soy: I'd eat that!
re: soypower
raw or cooked?
re: Aromatherapy
she eats the roots raw and stews the leaves in soy sauce and garlic...
i just found out that japanese knotweed is edible. it takes over my backyard and probably everyone else's backyards in the neighborhood. it's recommended to eat the shoots that come up in the spring time. unfortunately, when i found this out i had already pulled them to prepare for a 4th of july party. i'll experiment with them next year.
re: rebs
Japanese Knotweed is pretty rife in the UK too. I hate the stuff - but love the idea that it might be edible!
Anyone have any ideas how to prepare this?
Raw or Cooked?
Here's a link to UK edible weeds: http://www.countrylovers.co.uk/wildfo...
Not exactly a lawn weed, but daikon is pretty common in So. Cal. Interestingly, although the root of the wild plant is too fibrous to be useful, the seed pods are very tasty if you pick them young enough.
re: leek
Wash it well. Pick off the leaves and toss them in a salad. You don't have to blanch them.
Nettles are good cooked as spinach. Picking them is a problem; use gloves. Goosefoot, which drives me crazy here in N Bay CA, is edible.
Doesn't anyone have a copy of Stalking the Wild Asparagus? (E. Gibbons)We were all reading that in the '60s. And I actually did find a wild asparagus in the Boston area and another in the Hudson Valley, NY. None since. But found daikon in Boston area. Suggest you all check used book stores for Gibbons book.
i have a big pokeweed in my backyard. when i read wiki, it indicates safety concerns, but at the same time notes its grewat use in southern food culture, and native american medicine. http://en.wikipedia.org/wiki/Pokeweed
what's the truth about pokeweed?
re: alkapal
I've never eaten it but have had neighbors who do. They only eat the tender shoots in the spring because the older the plant gets the more toxic it becomes. Apparently you have to blanch or boil it several times before eating it. I just avoid it.
Providing inspiration, as well as enjoyment/comfort, this link informs and cautions ...


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INTRO to Burlesque for Better Body Image
Presented by Honey Suckle Duvet at Julie Ince Thompson Theatre at the Dance Complex
February 6, 2010
This is an introductory class, women of all ages, sizes, body types and experience levels are encouraged to attend. It doesn't matter whether you dream of being a siren on stage or in your own boudoir, this class is will help you feel confident and build a better body image. Wear clothing that make you feel sexy. Relax, feel confident and celebrate your body! This is a great stand-alone class or you can also follow it up with "Burlesque for a Better Body Image" The 3-session intensive class. http://bbbifeb10.eventbrite.com/
Julie Ince Thompson Theatre at the Dance Complex
536 Massachusetts Avenue
Cambridge, MA 02139
Admission Info:
General Day and Time Info:
Saturday, Feb. 6, 3-5 pm
Accessibility Information: Currently, no accessibility information is available for this event.
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When Angelica builds a macaroni bust of herself as a Mother's Day gift for her mom, Tommy, Phil, and Lil search for presents for their own mothers. watch
When Stu is hit on the head by his latest creation, he suffers temporary amnesia and starts acting like a baby. / Stu and Drew get into a competition, trying to catch the antics of their respective children on tape to win a prize on a video show. watch
Cleveland Takes Peter for a ride on his motorcycle.
Three completely different couples must overcome their differences to stage a school pageant.
Robin struggles to create the perfect Thanksgiving because he's invited a special guest: Batman.
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Celebrate 75 years of Animation from20th Century Fox. When a group of prehistoric animals band together to save a human baby, the misfit herd becomes the only hope for the future in this computer-animated treat.
Everyone knows the story of Little Red Riding Hood . . . or so they think. That's all about to change because no one has ever seen their favorite fairy tale quite like this -- turned upside-down, inside-out and reinvented as a computer-animated caper comedy that at last reveals the shocking true-crime investigation behind the legend. At last, the full story can be revealed of how Red (ANNE HATHAWAY), Granny (GLENN CLOSE), The Woodsman (JIM BELUSHI) and the Wolf (PATRICK WARBURTON) all came together as criminal suspects in a case that almost HOODWINKED the law. With inventive story telling, spunk and wit, filmmakers Cory & Todd and Tony Leech bring to the screen a story for the young, the young at heart and everyone in between.
When convicted bank robber Hank Tagert arrives home after his early release from prison, trouble is waiting for him. An outlaw gang is planning to "hoodwink" him into a dangerous stagecoach robbery. His ranch is about to be repossessed. His recent conversion is viewed with skepticism. Only his daughter, Amanda, believes in him. A western adventure with plenty of action, surprises and excitement.
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The key word for the next season of My Little Pony: Friendship Is Magic is "more."
At the packed Comic-Con panel for The Hub's cult-favorite cartoon series, story editor Meghan McCarthy revealed that Season 4 will feature more songs and more opportunities for the second tier characters to get screentime. And although new episodes won't premiere until the winter, the bronies and pegasisters present were in good spirits after an impromptu sing-along of the theme song and an exclusive four-minute look at unfinished animatics.
The Teen Titans are back in action. Seven years after their last series ended, the team of rambunctious young heroes returns Tuesday in the all-new series Teen Titans Go! This new show takes a more comedic tone than Teen Titans, the original 2003-06 incarnation, and springs from a series of animated shorts that premiered last year on Cartoon Network's DC Nation block.
Supernatural fans proved their power yet again by helping star Misha Collins win a Shorty Award during Monday night's ceremony.
The Shorty Awards honor the best content producers on social media. Collins, who has more than 790,000 Twitter followers, was voted Best Actor in Social Media. Tara Strong, who voices Twilight Sparkle on My Little Pony, won Best Actress.
ABC Family's hit series Pretty Little Liars won Best TV Show, which recognizes the program with the best Twitter presence. The show's official handle boasts 1.2 million followers. Married to Jonas came in second, with The Vampire Diaries in third. Jonas star Kevin Jonas came in first in the Reality Star category.
Justin Bieber won the Celebrity Shorty Award.
Stephen Amell's got game. Literally. The Arrow star is bringing his superhero alias to the highly anticipated video game Injustice: Gods Among Us.
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What in Equestia is going on?!? Twilight Sparkle (voiced by Tara Strong) may be destined to become a princess by the end of Saturday's special coronation musical episode of My Little Pony: Friendship Is Magic (airing 10:30 a.m./9:30c on The Hub), but she has to prove herself first. You see, she accidentally cast a spell that has switched the cutie marks on all of her friends, and she'll have to write her own magic to reverse the spell. Only then will she fulfill her own destiny and become a pony princess.
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tag:blogger.com,1999:blog-797012052341217990.post905992810884952903..comments2014-11-24T11:53:55.766-08:00Comments on The Southern Eclectic: What Callie's CookingSheridan Frenchhttp://email@example.com:blogger.com,1999:blog-797012052341217990.post-35951201756912137582013-01-10T06:38:48.854-08:002013-01-10T06:38:48.854-08:00Claire, Christine and Anon - Good morning! Christi...Claire, Christine and Anon - Good morning! Christine really hit the nail on the head. I have a 3 year old, a nearly 2 year old and an almost 1 year old, coupled with a business I run from home the majority of the time. It is very helpful to have Callie take care of our dinners so that the weight of this is taken off my shoulders. I am not a talented chef, and I would MUCH rather spend time in the afternoons and evenings with Biz and the children rather than in the kitchen. I LOVE baking - muffins, pancakes, granola bars, etc. and will always continue to post those whenever I think of snapping photos while the kids and I are whipping something up. Thank you all for reading and commenting, and have a great weekend! (is it Friday yet?!) xxSF.Sheridan Frenchhttp://email@example.com:blogger.com,1999:blog-797012052341217990.post-47249292389230727832013-01-09T21:52:03.746-08:002013-01-09T21:52:03.746-08:00@anonymous and @christine - this isn't inten...@anonymous and @christine -

this isn't intended to be snarky or rude. but i am inquisitive. i think it is not wrong or strange to hire in helpers. and i have friends who are both the creative chefs, making magic in a client's kitchen and the lucky recipients of such help. however, i was a little shocked that sheridan had shared such fabulous food tips and treasures with us over the course of a year and has just told us about her fabulous helper. that is my honest reaction, thought i do prefer to be anonymous. as, i know this could be taken the wrong way, and really, it is not intended to be. i am excited to learn about these new recipes and excited for this part of her email@example.com:blogger.com,1999:blog-797012052341217990.post-39057036992849637042013-01-09T18:44:33.942-08:002013-01-09T18:44:33.942-08:00@ anonymous Claire, no offense but do you have 3 c...@ anonymous Claire, no offense but do you have 3 children under 3 and run a business? Why does it matter how often she cooks for her family? I'm sure it is expensive, but if she has the means to do it, why not? I can't figure out why people assume everyone should have to live by their standards. I'm not trying to be rude, but why come to someones blog and make a snarky comment like that? If it bothers you, don't read.
If I could have a chef, I would have one every night!!!! Looks fabulous!!Christinehttp://email@example.com:blogger.com,1999:blog-797012052341217990.post-76813411981628901852013-01-08T23:13:58.705-08:002013-01-08T23:13:58.705-08:00How often does she cook for you and your family? I...How often does she cook for you and your family? Isn't that expensive? Can't you just emulate her recipes?

Claire firstname.lastname@example.com:blogger.com,1999:blog-797012052341217990.post-33914561601836907482013-01-08T18:38:14.650-08:002013-01-08T18:38:14.650-08:00LFM - the best thing when you are sick or nauseous...LFM - the best thing when you are sick or nauseous is bone broth. Plenty of recipes...check nomnompaleo.compranapthttp://email@example.com:blogger.com,1999:blog-797012052341217990.post-37903824230145092002013-01-08T12:05:49.468-08:002013-01-08T12:05:49.468-08:00Gosh LFM - I wish I could answer that. I just real...Gosh LFM - I wish I could answer that. I just really don't get sick! I can't remember the last time I was truly ill. I know when Biz is not feeling great he drinks lots of Kombucha (we do regularly, but the fizz helps his stomach I think) and the kids love it too. La Croix is also a great carbonated beverage instead of sodas.

There are great recipes for Paleo crackers on Elana's Pantry if you want something crunchy!!
xoxoSF.Sheridan Frenchhttp://firstname.lastname@example.com:blogger.com,1999:blog-797012052341217990.post-45341192773797549012013-01-08T12:02:48.724-08:002013-01-08T12:02:48.724-08:00Amazing! Thanks for sharing this! Incidentally, ...Amazing! Thanks for sharing this!

Incidentally, what do you eat to settle your stomach when you are sick? [Sick day today, and obvs saltines are a Paleo no-no.]

Looking forward to more recipes!LFMhttp://email@example.com:blogger.com,1999:blog-797012052341217990.post-10938484037061644112013-01-08T06:23:36.429-08:002013-01-08T06:23:36.429-08:00I visited her FB page-bad idea when you're hun...I visited her FB page-bad idea when you're hungry for dinner, BTW. Can you share the recipe for Paleo-friendly Mediterranean-Braised Chicken with Olives, Fennel and Apricots? firstname.lastname@example.com:blogger.com,1999:blog-797012052341217990.post-73039008393909166492013-01-07T21:07:42.407-08:002013-01-07T21:07:42.407-08:00This looks wonderful!! Thanks to you and Callie fo...This looks wonderful!! Thanks to you and Callie for sharing this! I can't wait to make it. xo. meghanhttp://email@example.com:blogger.com,1999:blog-797012052341217990.post-6149849175093816392013-01-07T20:26:42.015-08:002013-01-07T20:26:42.015-08:00Looks delicious! I love kale and can't wait to...Looks delicious! I love kale and can't wait to try this salad! Kale and swiss chard are really my go to winter veggies!
Love the addition of cherries and pepitas for crunch and sweetness
xo
LJ
jonesyloves.blogspot.com/Laura Jhttp://email@example.com:blogger.com,1999:blog-797012052341217990.post-29890464152812843212013-01-07T12:56:00.492-08:002013-01-07T12:56:00.492-08:00Yay! I am so happy that you are featuring Callie a...Yay! I am so happy that you are featuring Callie and sharing her creations - she is a dear friend of mine and she is so talented! I've been eyeing all the yummy paleo foods on her instagram and now I'll get more recipes!! perfect! My husband and I have been doing paleo since Thanksgiving, and I love it. :)
xo LaceyL A C E Yhttp://firstname.lastname@example.com:blogger.com,1999:blog-797012052341217990.post-83278889969658519462013-01-07T10:24:10.385-08:002013-01-07T10:24:10.385-08:00I'm imagining pear in there in replacement for...I'm imagining pear in there in replacement for the cucumbers. firstname.lastname@example.com:blogger.com,1999:blog-797012052341217990.post-74255061707166913872013-01-07T07:45:30.552-08:002013-01-07T07:45:30.552-08:00Yum! Thanks for sharing! :)Yum! Thanks for sharing! :)Chttp://email@example.com


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Determinants of Age Related Breathing Instability During Non-Rapid-Eye-Movement (NREM) Sleep
This study is currently recruiting participants. (see Contacts and Locations)
Verified September 2014 by Department of Veterans Affairs
Information provided by (Responsible Party):
Department of Veterans Affairs
ClinicalTrials.gov Identifier:
First received: August 7, 2008
Last updated: September 17, 2014
Last verified: September 2014
- 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 is currently recruiting participants.
|Estimated Study Completion Date:
|September 2014
|Estimated Primary Completion Date:
|September 2014 (Final data collection date for primary outcome measure)


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El Molino Central, Sonoma
- davina May 31, 2010 08:19 PM
Pretty little white building with blue trim a few miles north on Hwy 12 from Sonoma square, advertising tamales, tacos, and Blue Bottle coffee. They just opened this weekend, apparently. Turns out the woman running the place is Karen (Taylor?), of Primavera Tamales. I didn't find this out until after I ate a delicious, freshly made mamela, and then it made a whole lot of sense.
We went for the coffee, at first -- there is, sadly, a dearth of great coffee in the Sonoma area, and even though not every place that touts their coffee as being sourced from Blue Bottle does justice to the beans, we stopped in. And fears were quelled: they pull a great espresso.
The coffee drew us in but the food will bring us back. Actually, that's not true at all; of course the coffee will bring us back. But I had a mamela, which I wasn't familiar with -- it was like a bigger sope. Freshly made masa cake (not only was the cake freshly made, but they are soaking and grinding their own masa right there, something I'm not sure anyone really does here). The masa cake was filled with black beans, sweet onions, a warmly spicy salsa, some cabbage, and cotija. It was simple and delicious, mostly because it is so rare to taste such fresh masa.
They have about four hot things on the menu (tamales, tacos -- sorry for lack of details). And tamales and a few other things to take home.
I can't find their exact address yet, I'll add a link as soon as I can.
El Molino Central
11 Central Avenue, Boyes Hot Springs, CA 95476
Memela is the term used in Oaxaca for a sope-like fresh masa antojito. I'd love to try one from Primavera because their freshly ground masa is so great. El Molino means "the mill".
The inspection record show the address as 11 Central Ave. If that's right, it's across Hwy 12 from the Sonoma Mission Inn.
re: Melanie Wong
It's a little north of the SMI, but I think they are banking on the proximity of the hotel for their clientele, because the pricing is definitely not geared towards locals. Tortillas are $3.50 per dozen! We tried a few things - chicken mole tamales in banana leaves - a plate of 2 was $8.00, a pork tamale $4.50 (both accompanied by only a ladle of sauce), a mamela $5.00. The pork tamales were also available by the dozen from the "grab and go" case $18.00 All three items were good, but they've got some service kinks to work out (in fairness it was opening day). Also, I'm hoping the Blue Bottle folks provide some training, as my coffee experience was not as good as Davina's. A cup of drip was weak, and not sufficiently hot.
Everything is to go, as their is no seating.
Blue Bottle Cafe
66 Mint St, San Francisco, CA 94103
re: Sam B
I dug up my first post on Primavera's tamales from 2001 and at that time, the tamales were $15/12. If they're the same size, that's not much of an increase to $18. It was great to be able to buy them fresh from the initial steaming, not reheated the next day at the Saturday farmers market, and it was a sad day when Primavera had to stop selling from the kitchen.
More recently, I had the tamales at the Friday morning farmers market in Sonoma. This probably helped them gauge the amount of local business a storefront might generate.
Here's the sign showing tortillas for $4 (don't know if this is for a dozen). They are quite thick, and might weigh as much as a couple or three of standard grocery store type.
Too bad there's no seating. How's the sidewalk or ledges around there?
And, is Primavera spelling memela as mamela (sic)?
17070 Sonoma Hwy, Sonoma, CA
re: Melanie Wong
Just from memory, but I think that they spelled it mAmela, yes.
There are a couple of big Adirondack chairs in the back, I only noticed that driving by later in the weekend. There's not much room on the sidewalks right around there, in fact there's not much sidewalk to speak of at all (freaks me out to walk a stroller down that road, but I see people doing it all the time). Maybe they'll eventually reclaim one of the parking spots as space for tables.
re: davina
They have added some bench seating in the parking lot behind the store
re: Sam B
There are four or five small round tables behind the shop with ample bench seating and metal chairs in addition to the plastic Adirondacks - it's eat-in and make room for the next diners... or, take-out. Everyone's friendly - servers and diners. Sunshine and good food is a happy combination.
re: Sam B
Today's special, Tostadas De Tinga $9.50, was plated on a heavy paper plate with real-flatware-not-plastic for eat-in on the bench behind the shop - two tostadas were well-seasoned with the crunchy freshness of chopped radishes, marinated carrots, lettuce, and avocado on the spicy smoky Niman pork.
The Quesadailla De Mercado has a generous and satisfying filling of mushroom and cheese with epazote, salsa chipotle and guacamole $9.50 - I liked this best of all for its contrast of the cooked mushrooms and cheese and the freshness of the crunchy veggies and the chunky guacamole.
The Chalupas De Pollo $9.50 were proclaimed delicious and were served two to a plate - masa boats of beans, chicken, salsa verde, onions, cilantro and avocado.
For drinks, agua fresca jamaica/hibiscus, hot chocolate, and Blue Bottle coffee.
I did have my eye on the plate at the next table - the Chilaquiles "El Cardenal" served from 7 am to 11 am - with perfectly scrambled egg, it's Tostaditos in tomato-chipotle sauce dressed with Mexican Crema, cotija cheese, avocado and onion with soft scrambled eggs $9.50
Also on the menu:
Enchiladas Verdes Suizas - $9.50 Bubbling Chicken enchiladas with cream and cheese, onion, cilantro and a pickled cabbage relish
Swiss Chard Enchiladas - $9.50 Braised Chard Enchiladas with Chipotle-Tomato Salsa, sour cream and cheese
Crispy Yukon Gold Potato Tacos $9.50 for 3 crispy tacos with salsa escabeche, lettuce, sour cream, and cotija cheese
Tamales Del Dia - plate of two $9.50 or 1 Tamal for $5
Tortillas De Miaz - stone ground organic corn tortillas $3.50 dozen
- Everything is fresh and delicious. It's a healthy start for the day.
El Molino Central is busy with its take-out service - and a Take Home Party Food menu.
I am looking forward to the October 22-23rd book-signing of Diana Kennedy's next book on Oaxaca - "Oaxaca al Gusto: An Infinite Gastronomy" at both Omnivore Books and Boulette's Larder in San Francisco. http://chowhound.chow.com/topics/705331
Watch for later news in the Fall - and hope for a book-signing in October at El Molino Central, also.
El Molino Central
11 Central Avenue, Boyes Hot Springs, CA 95476
re: Cynsa
I had the Chalupas De Pollo there today and it was really good except for the fact that the tortilla was very difficult to cut with the finely-serrated plastic knife. I mean VERY difficult. And the "masa boats" were piled so high with the good stuff that I couldn't image trying to eat them by hand. What am I missing here about how to manage those?
re: Mick Ruthven
Personally, I pick them up and eat them, mess and all.
re: Melanie Wong
Thanks for the address, Melanie.
El Molino Central
11 Central Avenue, Boyes Hot Springs, CA 95476
re: davina
Thank you for the first look!
re: Melanie Wong
- at the original Barking Dog location on Highway 12 in Boyes Hot Springs -
re: davina
El Molino Central
17999 Sonoma Hwy
Sonoma, CA 95476
7am to 8 pm
El Molino Central
11 Central Avenue, Boyes Hot Springs, CA 95476
So exciting, they're open at last! You can buy the masa from them too. $1.50/lb. I would call them first to make sure they'll have some at the restaurant for you. And they have machine pressed tortillas. I don't know how much they are, or if you have to special order them, but I'm looking forward to getting a bunch and freezing them. I make my own tortillas out of Primavera masa or homemade masa, but I can't get them machine thin, and they're a bit of work. I'd rather buy the tortillas and save the masa for pupusas or braided challah (note: tortillas freeze well but masa does not and it only lasts in the fridge for about a week, really 1-2 days before the texture is a bit off)..
I know of NO other brand available at any price that are organic and have no additives and aren't total crud (like WF brand). Heck, even finding non-organic ones with no preservatives is next to impossible. I think only Trader Joe's has them. Even the local tortillas in stores have preservatives (and some have wheat!).
re: CyndiN
We came home with a dozen stone-ground tortillas; still warm, I was was so tempted to unwrap them and start eating - with butter... but, I was driving and the butter waits at home in SF. We reheated the tortillas on the griddle the next day - delicious thick fresh corn slabs with a touch of sweetness from the corn.
I've been in a few times, and the menu seems to have stabilized. They have a few tables on a patio in the back - you either walk through the kitchen or around the building to get there. Most dishes are served with a pickled slaw - I'm sure it has a name, but it seems to be cabbage, carrots and jalapenos?
Usually 2 tamales each day. Lately it's been chicken mole or zucchini with cheese. $5 for one, $9.50 for two.
Creamy chicken enchiladas. These were good, but too rich/creamy for my taste. Two good-sized enchiladas with tasty chicken filling, topped with a white sauce, green sauce and cheese. $9.50
I think the highlight are the chalupas - soft masa boats with refried beans, chicken, lettuce, avocado and more stuff. These are really delicious. Two for 9.50.
They also have chilequiles in the morning, a quesadilla, and they've had a pork tostada special for awhile (also tasty, but not as good as the chalupas). They also have a cold case with tamales to go (now in bags of 4), guacamole, tortillas and chips. For awhile they were doing an amazing pumpkin seed salsa, but they haven't had it on my last few visits.
I haven't had the Blue Bottle drip, but they're doing a consistently good job on espresso drinks.
Karen (the owner) has been there on most of my visits, but she seems to be more concerned about the food quality than the service. (which is mostly noticeable in contrast to the owner of C Casa in Napa, who is making a real point at communicating with her guests). Service is a little awkward, mostly due, I think, to language barriers, and a seemingly difficult cash register.
Great food, though. I find myself sneaking up the road to get a cappuccino and unable to resist a tamale at the same time.
Blue Bottle Cafe
66 Mint St, San Francisco, CA 94103
C Casa
644 1st St, Napa, CA 94559
good food + good coffee and sunshine! too much goodness for a San Franciscan? I think I can manage - with a little help of good friends, too.
I had breakfast here this morning and I am infinitely glad I did. I even called Eat_Nopal to express the regret that this place was about two years late in coming for us to enjoy the simple pleasure of it.
Chilaquiles "El Cardenal" were confidently some of the best I have had on either side of the border. The key point of texture to this dish was not ignored - as chilaquiles are almost always cooked to the point of slop north of the border. The tortilla pieces just ever so slightly gave to the balanced [non acidic, pleasantly spicy and smoky] tomato-chipotle salsa. Another point I noticed was that the corn flavor did not disappear but stood up to the sauce. Paired with some of fluffiest, fresh tasting eggs and the garnish of cotija, crema, onion and cilantro - this was definitely my personal manifestation of breakfast ecstasy.
About two months ago I was in Oaxaca city where I went to a tortilleria and restaurant called Itanoni where they use ancient strains of corn for their antojitos and tortillas.That place was pretty amazing but when they offered me a taste of a fresh tortilla from the masa that I saw was ground in their molino here at Molino Central- I could not resist. I could smell it from halfway across the room. This was the best tortilla I have ever eaten, better than that place in Oaxaca.
Some other points I want to mention - is that the kitchen feels very much like a restaurant in Mexico - you can just tell this place is serious business by sight alone. And that the three women working were all from different parts of the Republic - Costa Chica of Oaxaca, Michoacan, and Jalisco which is very good for the menu.
I'm considering moving back to the North Bay - this place just might seal the deal for me. ;)
Felicidades to Karen Taylor Waikiki - she has a wonderful new restaurant.
re: kare_raisu
Nice report! Primavera's chilaquiles at the Saturday morning Ferry Plaza farmers market are famous, but these sound even better at the new place.
Btw, Santa Rosa has a new neveria estilo Michoacan place in Santa Rosa called Fru-ta or Fruta. Hope you have a chance to check it out.
2770 Stony Point Rd, Santa Rosa, CA 95407
re: Melanie Wong
I'm hoping to hit it when I go to Rincocito Yucateco!
re: kare_raisu
Excellent 1, 2 punch!
P.S. Reminder that Rinconcito has the beef soup you'd asked about some time ago but I don't know if it's made with all the different kinds of offal. I haven't tried it yet.
Went here last night for the second time and we loved it.
Had the Tostata de Tinga and the fish tacos.
They had out samples of chips with their salsa/guacamole combo. Had to get that too, it was so good.
Both dishes were $9.50. Not cheap, but a pretty good value for what you got.
The vegetables on both dishes were fresh and cut nicely.
Made me rethink the $13.00 Beans con Todo I ordered at Juanita Juanita last week. I got it with grilled chicken, but it sure seemed pricey at the time.
I love El Molino, don't know why I haven't been more often since I moved up here.
Juanita Juanita
19114 Arnold Dr, Sonoma, CA 95476
The new winter-spring menu is up.
Gone are pozole, potato tacos, mole poblano.
Up and coming are a chicken stuffed chile rellano, potato-masa sopes with ground pork, green mole. They still offer fish tacos, enchiladas Suiza, swiss chard enchiladas, and tamales. And chilaqules before 11 AM.
The website hasn't been updated yet - http://www.elmolinocentral.com/
The place has Diana Kennedy's personal blessing. That means more than any of you youngsters can know. We live a mile or so away and can say that El Molino may be one of the very best things about Sonoma CA (along with the Fremont Diner). The tamales and fish taco I'll pass on (having lived in San Diego and also having a mexicana sister-in-law who sends me tamales every Christmas) but the chilaquiles, mole, and chili relleno are superb. Every dish I've had is made with love. I can think of few restaurants that are prettier-- or more worth a visit. Go hungry. Dress warmly in case you have to sit in the north-facing outdoor dining area. (Kare_Raisu -- see comment below -- is a hounder to trust. Followed KR's advice when we in lived in San Diego and never once was mis-steered. Good to read you again KR!)
Fremont Diner
2660 Fremont Dr, Sonoma, CA
El Molino
5321 Hopyard Rd Ste A, Pleasanton, CA 94588
re: pickypicky
Prettier is not a word I would have used with the north facing patio abutting the parking lot and the mini waiting area dominated by the above kitchen window menu. But the people are nice, the kitchen show is fun and in a few more months corn will be in season and Diana Kennedy's Chile Rellenos de Elote con Crema will hopefully be back on the menu.
411 13th St, Oakland, CA 94612
re: wolfe
Prettier: the assortment of right colors, the lovely antique tile floor, the bougainvillea, the attention to authentic details throughout the main room. While I wait for my food and look around, I feel transported to a fantasy Mexican street place but where the plumbing works. (not to mention the pretty smells that come from the open kitchen. . .)
Treated myself to lunch here today and it is all as good, if not better, as ever.
Chicken chalupas were more tender than the last time I had them, and the layers of flavor were spot-on.
They are now serving beer and wine, which will be nice in the Summer if you can snag a seat outside.
Beef brisket tacos tempted me, and I will be back soon for their chilaquiles. The portions are pretty generous, both the chilaquilas and chalupas plates have been more than I could eat in one sitting.
Of course today I managed to eat both chalupas.
They'll serve a beautiful choice of breakfast brunch options on Easter Sunday.
Be sure to check out their cooler - prepared meals, tamales & sauces. $6 for a pint of mole Oaxaca. $4.50 for half pint of pumpkin seed sauce. Amazing additions.
El Molino Central
11 Central Avenue, Boyes Hot Springs, CA 95476
Summer menu is up.
Additions that I noticed:
Enfrijolades - tortillas dipped in black bean sauce served with queso fresco and scrambled eggs. Before 11 AM
Tostadas de tinga poblana- chicken and chorizo with cream, avocado, excabeche and cotija cheese
Enchiladas with chicken picadillo, red mole, cream, cotija and beans
Chicken tamales served with mole in/with banana leaf
Chile rellano with fresh corn, cream, beans and cherry tomato salsa
Quesadillas with chicken tinga
They're still offering:
Chilaquillas (before 11 AM)
Chalupa with chicken and salsa verde
Beef brisket tacos
Fish tacos
Enchiladas Suiza
Pork tamales
Green chile and cheese tamales
May still have swiss chard enchiladas - my notes unclear.
The red mole sauce is amazing!
re: Columba
Are they making Chile Rellenos del Elote con Crema from the Diana Kennedy recipe? I hope, I hope ,I hope.
re: wolfe
They didn't specify whose recipe they were using, but made it sound like; "they're back. These are the ones you've been waiting for." Sorry I didn't order it, but the mole enchiladas were amazing.
The rellanos didn't appear to be deep fried, but rather, open chiles stuffed with fresh corn and something white on top. The plate was lovely with the red fresh tomato salsa on one end, the green chile in the center and beans covered in cheese at the other end.
$11 plus $1 extra for fresh tortillas.
re: Columba
Thank you, that would be them. Missed them last year and have been waiting for corn to come back in season. No frying for those babies. White stuff the crema, sour cream or creme fraiche over poblanos stuffed with fresh corn, queso fresco and seasoned with epizote.
re: Columba
Thank you. Presently in Philly but road trip to be scheduled quickly on return.
What's up at El Molino Central?
The autumn menu!
Mole amarillo in enchiladas (chicken or cheese with beans) or in chicken tamales in banana leaf. Puerco con Verdolaga - purslane and pork stew-soup with all the tortillas you can eat. Quesadillas with chicken tinga and mole amarillo.
Chile rellano (fried with egg batter) with pork picadillo and early girl tomato broth - a classic dish from central Mexico with candied chilacoyote and beans. Beef brisket taquitos with avocado, tomatillo salsa, sour cream and cotija cheese.
They had the Salik P'ak today http://chowhound.chow.com/topics/782158 with other salsas, but I didn't see any tubs of mole sauce. There were fresh tortillas off the grill for $3.50 dozen. Four of the mole tamales for $14.
Prices from $9.50-11.
I had the mole enchiladas. Oh my goodness - that sauce is complex and intriguing. There's a photo on the wall showing the plant, piper auritum or Hoja santa, the sacred leaf is a key ingredient of the luscious mole. wikipedia.org/wiki/Piper_auritum
El Molino Central
11 Central Avenue, Boyes Hot Springs, CA 95476
Having another post come in reminds me I wanted to update on something. When I asked them a while back, they told me all the tamales were made with lard. Yet they advertise vegetarian tamales. When I was there a couple of months ago, I asked for clarification. Turns out that all the meat tamales have lard but the vegetarian ones do not. Unfortunately, there is no vegetarian one without cheese (for those of us who can't eat dairy), but if you eat cheese and not pork, you have some available to you.
re: CyndiN
The current vegetarian tamale is butternut squash with Monterey Jack cheese, so won't work for you either.
Spring menu is up.
Prices are $9.50-$11. Nachos are $7. Chips and salsa now $4.
No chile rellanos of any type, but some amazing new dishes.
Yucatan Panuchos- traditional botana from the Yucatan. Tortillas stuffed with black beans and a slice of hard boiled egg, topped with spice rubbed chicken, avocado and seville orange marinated habanero onion. (I had this and though it didn't look like a lot for $11, just two discs - it was tasty, filling and had a lot going on - every bite exploded with a range of flavors and textures.)
Enchiladas with choriso, potato and carrot with crema, queso fresco, avocado and escabeche.
Tlacoyos de Habas - stuffed masa cakes with refried fava beans, sals de abrol and nopal cactus picada.
Mole Verde co Chayote y Elote - early spring green mole with green beans, pork and chayote.
Chicken in a mole from Cuicatalan - chicken in a Oaxacan red mole, served with peas and carrots, Spanish rice and tortillas.
Mushroom, spinach and cheese tamales.
Cilaqules "El Cardenal" before 11 am
fish tacos
Chicken enchiladas Suizas
Swiss chard enchiladas
Nachos verdes
Chicen in mole verde tamales
pork tamales
Summer 2012 menu is up!
Jose's tacos al pastor with citrus rubbed Niman Ranch pork, salsa de arbol and shaved pineapple
Chicken enchiladas de mole poblano with cream, cotija and beans
Tostadas de tinga poblana- chicken and chorizo with cream, avocado, escabeche and cotija cheese
Salmon ceviche with purple onion and escabeche topped with avocado slices and tapatio sauce and served with tostadas
Chicken tamales served with mole poblano
White corn, zucchini & cheese tamales
Chile rellano with fresh corn, cream, beans and cherry tomato salsa
They're still offering: Chilaquillas (before 11 AM) Fish tacos, chicken enchiladas suiza, pork tamales, Swiss chard enchiladas
I was there last weekend with my friends from North Carolina for a day-trip from the City. When I visited them in Winston-Salem, I got a lesson in stoneground grits. So they were advance-level candidates to savor and appreciate the masa produced in El Molino's own stone mill.
We ordered the three daily specials --- Chicken tamales with mole verde, beef birria tacos, and tacos al pastor. To drink, the strawberry and lime agua fresca as well as jamaica.
Before we arrived, Bill had told me that he didn't care for mole. Well, the green mole on this plate changed his mind. The delicate and tender masa freshly steamed in banana leaves and copious amount of buttery soft chicken filling made an even bigger impact. Becky declared the verduras en escabeche blended with crispy shreds of cabbage, the best slaw she's ever had. Hardly a trifling statement from one who's tasted as much coleslaw in a lifetime as she.
As good as the tamales were, we liked the al pastor served on fabulous stoneground corn tortillas. Very complex, high-toned seasoning on the oven-roasted pork paired up with the hunks of fresh pineapple and floral, fruity chile de arbol exploded exquisitely in the mouth.
The birria tacos, featuring Niman Ranch beef, were totally delicious as well. But this day, they were outgunned by the al pastor and tamales.
Autumn menu is up
We had
Entomatadas $12
Classic old-fashioned tomato sauce and queso fresco enchiladas, made with Riverdog Farm. Early Girl tomatoes; served with refried beans
Quesadilla Mercado Abastos $11.5
Chicken quesadilla with hoja santa yellow mole, crema and avocado
Both were excellent - full of flavor, texture, interesting contrasts and complements.
The cooler case was well stocked, there were fresh tortillas on the counter, new copies of Diana Kennedy's books, and organic tomatoes for $1.25#.
They've put up more picnic tables with umbrellas out back, so we're not all pressed together on the back porch.
I can't believe how much I still enjoy eating there!
re: Columba
El Molino is our "local" neighborhood restaurant, and we have never been disappointed. Last Friday we went in for supper, and even though the Autumn menu looked fabulous, I had to have the late summer special Chile Relleno de Elote. Oh, my, it even surpassed my recollections from earlier in the summer when it was on the regular menu. The corn was crispy tender, the salsa fresca was bright and spicy and a great contract to the rich creaminess of the corn. The poblano tasted as if it had come from my garden minutes before being roasted.
Also, we shared a guacamole that was among the very best I have ever eaten. All that and a glass of Unti Rose and the week's cares slipped from my shoulders.
Something that makes me crazy is people complaining about how "expensive" El Molino is. Why, just across the street you can get a 1 pound burrito for only $7! Aargh....
re: DillMuncher
I don't get your point, DillMuncher. You want a tamale and some sides for $5. But they already sell a plate with two tamales and sides for $9.50 to $12. That's two meals right there. You can also buy tamales to take home for as little as $13.50 for six of them. That's $2.25 each (or two for less than your $5).
I hear you on overpriced places, but this isn't one of them. The food is priced reasonably for the quality of the ingredients and the extensive hand labor that goes into everything. I'd much rather pay slightly more to support a local business employing local people vs paying a chain (or even a local business) to shop at Restaurant Depot and heat me up frozen food filled with additives.
I'm a bit far from El Molino to go that often but my local place (pretty fresh food, mostly handmade, not organic) charges not much less for plates.
re: CyndiN
the economics of preparing food by hand in moderate to small quantities makes it virtually impossible for the places with truly cheap prices on large portions of food not to make some essential compromises, and El Molino does not make those compromises. [the cheaper places will used commercially prepared stuff that comes in big cans, depend on heavy proportions of cheap starches and fats/oils, use cheap factory raised meats full of antibiotics and hormones.] El Molino's prices are actually more reasonable for the quantity served than other places making similar food of comparable quality.
re: pickypicky
I don't think thats fair, really. El Molino isn't over priced for what you get, but it isn't a bargain meal either, like La Bamba tacos are.
I used to go there a handful of times each month when I lived within walking distance. I would have gone more, but the prices stopped me.
I get that she's putting out high quality, freshly hand made food, and I appreciate it, but it isn't a cheap bite.
re: DillMuncher
Well, even the place across the street charges more than $5 for a tamal, rice, beans, and some salad.
Sonoma abounds with mediocre Mexican food for about half the cost of El Molino, and pretty good Mexican food for 2/3 their cost. To me, it comes down to a choice. I would rather have excellent food at El Molino for a price that keeps them in business. When I want cheap, I cook it myself at home.
I do agree, though, that the Street Food designation that Karen uses at El Molino is misleading. To me, it is more like a riff on street food by a really great home cook like Diana Kennedy.
re: dkenworthy
>it is more like a riff on street food by a really great home cook like Diana Kennedy<
I took a Latina friend there a few months ago and she said the food reminded her of food you'd get at a wedding party in a home in Mexico City where the cook was very good.
re: Malcolm Ruthven
Now THAT is high praise, isn't it? I felt I was looking at an atypical, but VERY good, Mexican menu.
Winter menu:
I've been reading about this place but hadn't been until today. We're in Sonoma about twice a year and this will be a regular stop in the future. We shared a chile en nogado and it was terrific. I now understand why it gets so much love. It deserves it.
No chile en nogados yet, but the chile relleno and chicken tamales with mole sauce are excellent.
Chilaquiles are served until 11am, but there's a great alternative served the rest of the day--- nachos! Giant triangular chips made from their corn tortillas are lathered with poblano-tomatillo salsa and topped with monterey jack cheese. They're heated enough to singe the outside of the chips. The chips are substantial enough that they don't get soggy, and there's enough other stuff (crema, chopped onion, cilantro, and thin slices of radish) to go around that no chips get unused. These are delicious.
Their refried bean are also notable. Made with onions, chilies, and house rendered lard, the beans have a subtle porkiness and smoky flavor. For all I know they do use chipotles, but this is night and day compared to preparations with one note chipotle flavorings and processed lard.
re: hyperbowler
What a jewel this is, isn't it? And ya kinda got to know it's there. Looking forward to our next visit at Christmas.
re: c oliver
Very true! Had the Dish of the Month not brought it to my attention, I'd never have veered off course to stop here.
re: hyperbowler
Current chile rellano is stuffed with pork picadillo.
Had excellent lamb tacos on special last Saturday.
Seems like the menu has shrunk a bit, but they had ceviche on the specials board too...so maybe they want more flexibility?
The owner was walking around with a stack of Mexican cookbooks - a good sign.
re: Columba
A cook book of their own? I've seen Diana Kennedy's there.
re: c oliver
She had about 3-4 hardback cookbooks in hand - Diana Kennedy's on top.
I imagine her leafing through for more good choices for that specials board.
I hope she'll keep turning up gems for us to enjoy.


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A super-simple, shouty-outy quiz game, unfussy and fabulously addictive! The idea of the game couldn't be easier: each card has 4 questions, spot the link between the answers and win that card. Every card has a letter on the back, and the first to spell out the word 'linkee' wins! A fantastic game for the family. Age 14+.
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These taste just like the clover leaf rolls that my mother used to make. I found this in a British recipe book called 500 Fabulous Cakes and Bakes. I like the idea of making a few of the rolls 4-leaf clovers. Who will be the one or two that get lucky. :)
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November 28, 2014
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Jonathan Mannion / Cash Money RecordsLil Wayne celebrated his 28th birthday yesterday at New York City's Rikers Island. And even though he's currently locked up (due back in a month or so), he and his Cash Money Records crew also used his birthday to release the digital version of Weezy's new alb ... More >>
Photo by David "Dro" Rosario-- Apparently, DJ Khaled's contract with E1 Records (formerly KOCH Records) expired after the release of his latest album Victory, which spawned the ultra successful single "All I Do Is Win". Well, after bring affiliated with them for years, it seems that DJ Khaled h ... More >>
Photo by Ian WitlenBig Boi and producer Scott Storch at SoBe Live.Oh, hey! Look who we spotted at last night's HP and MySpace event at SoBe Live featuring Big Boi: New Times' BFF Scott Storch. Wonder if he knew we were so close. Well, the ATLien performed a good mix of both his solo material and ... More >>
If you have ever, ever professed to love hip-hop, here are two things you need to do/plan to do, immediately, if you haven't completed at least step one:1) Get Big Boi's new solo album, Sir Luscious Left Foot ... the Son Of Chico Dusty. If you haven't listened yet, well, what the hell have y ... More >>
Voila, the magic of editing! Just as Weezy was going away to prison, Gucci Mane was preparing to be set free. Yet somehow the rappers with overlapping sentences have managed to (finally) release a new video for their collabo track "Steady Mobbin." Yes, the song's already dominated the summer airw ... More >>
World-renowned DJ Mick Boogie has built a stable collection and archive of past mixtapes that comes second to none. Always taking the road less traveled, it seems, Ohio-born Boogie definitely comes up with great concepts and themes for his own mixtapes.Enter two of the most anticipated ... More >>
2010 VH1 Hip Hop Honors |Hip Hop Rally Machine |Hip Hop Honors Video Despite the theme of our earlier post about last night's VH1 Hip-Hop Honors show, the entire thing was not, in fact, about Miami. Atlanta, Virginia Beach, New Orleans, and Houston all got their due as well, represented by arti ... More >>
via facebook.com/AsherRothSorry, but Asher Roth does NOT belong on this show, and we're waiting to see if he gets booed.This year's annual VH1 Hip-Hop Honors awards show seems to be one of the most contentious to date, thanks to its focus on "Honoring the Dirty South." On one hand, you've got maj ... More >>
Uncle Luke, the man whose booty-shaking madness once made the U.S. Supreme Court stand up for free speech, gets as nasty as he wants to be for Miami New Times. Up this week, Luke explains why famous rappers such as Lil Wayne and T.I. get caught with illegal guns.Earlier this month, Lil Wayne began a ... More >>
As Rick Ross preps the release of his fourth studio album, Teflon Don, Rick Ross gathers a team of DJs to collaboratively release an official mixtape that will serve as the warm-up of sorts for the album. The mixtape is interestingly titled A Timeless Audemars Piguet Collection. Presumably a play ... More >>
And it doesn't hurt that Lil Wayne is on the "gangsta emo" guy's debut single.
Jason Handelsman Cash Money Records CEO and co-founder, Ronald "Slim" Williams. Last night, Miami's Hobie Beach – located on Virginia Key, just over the Rickenbacker Causeway -- was filled with tour buses, Maybachs, an orange Lamborghini, a couple of Bentleys, and some limousines. Lil Wayne ... More >>
Uh...yeah. And Amy Winehouse is the most sober singer in England. Neither statement could possibly be true but according to MTV...Soulja Boy puts himself ahead of Jay-Z, Lil Wayne, Kanye, and whoever else is out there right now as the hottest rapper alive. If we were talking about looks, maybe, jus ... More >>
Chad "Pimp C" Butler with his mother, Wes "Mama" Monroe in Port Arthur, Texas, 2006 News reports trickling out of Los Angeles are revealing more about the unexpected death of 33-year-old rapper Pimp C. Some of the details are conflicting, which is to be expected in the immediate hours following a ... More >>
It's a little, well known fact, depending on where you get your news from these days, that Atlanta rapper T.I. is in jail. He was arrested for illegally attempting to purchase machine guns from an undercover agent. I'm not sure why T.I. is trying to be all Charleston Heston on us. Besides, it's all ... More >>


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CVHPI Presentations
Faces of Fresno: Community, Diversity and Justice
John A. Capitman PhD
NEXT FRESNO, Fresno Future: Third Annual Conference
November 1, 2013
- A perspective on Cities, Health and Justice:
- The assumption of Political Equality
- Place, Equity and Public Health
- Place, Demography and Health in Fresno
- Health and Justice Perspectives on Next Fresno:
- A new narrative for Fresno
- Address environmental hazards
- Focus job creation around community assets
- Equal access to neighborhood amenities
Health and Well-being Disparities: San Joaquin Valley Findings
John A. Capitman PhD
Instead of looking at the tradition model of looking at a person's age, race, gender, and ethnicity; John and his colleagues has taken a different approach in data findings. Reach show that groups of people who share geographic and associated living conditions have similar life chances. These include such factors as poor air, housing, open space, jobs, schools, and services all play out to effect the overall health of one. Ultimately this creates differences in risk people face and in their opportunities for vigorous and fulfilling lives.
It Takes A Region: Opportunities and Challenges for Equity and Sustainability
Jonathan London from the UC Davis Center for Regional Chance
Jonathan presented on why regions matter by looking at sweet-spot between local and state, people and problems move around regionally, regional influences on community well-being, patterns of disparity across place and population, and community solutions require regional strategies along with local strategies.
Building Stronger Communities for Better Health: Moving from Science to Policy and Practice
Brian D. Smedley, Ph.D. from the Health Policy Institute and the Joint Center for Political and Economic Studies
Looking from a national perspective, Brian presented about the three challenges that are: health inequality will get worse as a result of economic downturn, the United States is NOT "post-racial" Ð to the extent that this perception exists and the "individual determinist" orientation remains predominant in the United States.
Access to Oral Health Care in Central California
Diana Traje, MPH; Armando J. Cortez, BS; John A. Capitman PhD
Low-income residents of the Central Valley face limited access to oral health care due to barriers, including a shortage of dental health professionals, a maldistribution of services, and a lack of providers willing to accept uninsured or publicly insured patients. Federally Qualified Health Centers (FQHCs) ease access barriers by providing oral care to underserved populations. In an effort to respond to regional concerns regarding the shortage of oral health professionals, a survey was conducted to evaluate the impact of these shortages in the Central Valley.
Promotora Model for Improving Latino Health Care Access in California's Central Valley
Mariana Ramirez, BA, John A. Capitman, PhD, Tania Pacheco, BA, Alicia Gonzalez, BS
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Promotoras: Lessons Learned on Improving Healthcare Access to Latinos
Undocumented Latinos in the San Joaquin Valley: Health Care Access and the Impact on Safety Net Providers
John A. Capitman, PhD, Diana Traje, MPH, Tania L. Pacheco, ABD
The purpose of this study is to assess how safety net providers are impacted by serving undocumented Latinos and how immigrant populations are experiencing care access
Research Write & Publish Electronic Collaboration Club (RW&P e-Club)
The Inaugural Research, Write & Publish e-Club Meeting
July 2009 Newsletter
Becoming a Great Recorder and Facilitator
Thomas Ngo
Lorena Chavez