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What is your most amazing chicken breast recipe?
- ucanahdooit Nov 3, 2010 10:24 AM
God, I'm so bored of chicken breast. But unfortunately, I have a lot of it in my freezer. Give me a non-boring recipe, something exciting and fun! One of the best I've ever made is a Persian turmeric chicken stew, and another fun one was a Carribean based chicken basted with espresso grounds, rum, allspice, pepper flakes, oil, garlic, cloves, and some other fun stuff.
Help, please!!
Its not as glamorous as your examples but when I have people over on short notice I almost always fall back on this recipe for Dill Chicken Pailards with a tomato-dill relish.
find it here: http://www.epicurious.com/recipes/foo...
Using a mix of yellow and red grape tomatoes with fresh dill create a really great addition to the chicken and Grillling the paillards means the chicken cooks real fast and takes on great grill characteristics. Its quick, easy, nice colors on the plate and I always get a lot of compliments on it.
In a Pam sprayed 9x12 baking dish, lay out several raw chick breasts. # depending on how many you are serving. On top of the breasts, place enough Swiss cheese slices to cover.
In a mixing bowl, combine: 1 can of cream of chick soup, 3/4 soup can of dry white wine, cheap is OK, one jar marinated artichoke hearts, quartered, 1 can sliced water chestnuts drained. Sprinkle in about 1 tsp thyme. Pour mixture over breasts and cheese slices.
Top with Mrs Culberson's dressing mix and bake uncovered for about 1 hour at 350.
re: Wtg2Retire
It's a dry stuffing (dressing) mix. Easy to find during the T-day season.
This may be similar to the one you've already made, but I tried this Griller Jerk Chicken recipe this summer for the first time and thought it was amazing:
I like to brine the chicken breasts for an hour or so before marinating (I don't know if that's weird, but I think it really improves the texture). It's fabulous when it's made on a grill but it's only slightly less fabulous on a ridged grill pan, which is more practical for most people this time of year. It's good straight-up but also sliced or cubed in a salad. And you can keep the marinade in your fridge to have on hand.
Also, I haven't made this one yet but I plan to: http://www.epicurious.com/recipes/foo...
Proscuitto, parmesan, and basil stuffed chicken breasts, dredged or breaded and pan-fried and served with a shallot/wine sauce. The filling is flat, so it's easy to just pound out the chicken and fold it over. You pan-fry the chicken 5 minutes or so on each side, and then finish it at 350F in the oven for about 5 minutes or so.
Then you brown the shallots (1/2 a cup for 2 for about 5 minutes or so), and then (important!) add some tomato paste (about a teaspoon if you're cooking for 2) and stir like crazy for one minute. Then add a cup of wine and deglaze. Add a cup of chicken stock/broth when it's reduced. Then reduce again. Then, to thicken, add a cornstarch/water mixture (1 tsp. cornstarch to 1/12 tsp water), bring to a boil, cook one minute, done .
You can change up whatever you want for the filling, really - arugula and gruyere were used in the original recipe, but that pan sauce is magic.
re: scubadoo97
Oh, hey, I suppose that is exactly what you're doing with the tomato paste there, huh? When I think "toasting" I think, you know, pine nuts.
What I also love about this recipe also is that you're finishing the chicken in the oven so it's easy enough to keep it warm while you make the pan sauce. I mean, why not just quickly put a nice brown color on each side and then finish it up at 350F? I've found that it's much less likely that I'll overcook it that way.
Chicken Cordon Bleu -- it's a dated recipe, but it really hits the spot a couple of times a year. Chicken breasts pounded thin, sprinkle one half-breast with a little s&p, then a thin layer of Gruyere, a thin layer of imported prosciutto, another thin layer of Gruyere, cover it with a like-size pounded half-breast, bread both sides in flour-egg-panko, chill ~30 minutes and saute in olive oil & butter. Serve with a wedge of lemon.
Not sure if you'll consider this "exciting and fun", but it's definitely different:
But the photo accompanying the recipe isn't very authentic. Here's how it should look:
thanks all! these are all great..the only neg is I don't eat pork, but those recipes can be adapted :)
Sorry I don't have the recipe handy, but look up in the Los Angeles Times the recipe for Cayenne Cafe on Beverly Blvd. for their pomegrante chicken. It is awesome. It a grilled chicken breast served with this great pomegrante walnut sauce. It has a fresh flavor and walnuts. It is similiar to a Persian one, but it is much better and is not all mushed up.
re: paprkutr
I found the post. Good luck
re: paprkutr
ha! My sister lives and breathes by fesenjoon, the Persian stew you're talking about. Personally it's not my favorite...I just never like the taste of pom juice very much. Thanks for this though, perhaps I'd like it more!
If you have a wok and pantry stocked with staples like rice vinegar, sesame oil, light and dark soy sauce, bean paste, etc., you could have many days of fun with a decent Chinese cookbook. A recipe I ran across on this site finally helped me figure out how to get the right texture for the chicken in a stir-fry (and the whole recipe isn't bad either).
re: Raids
I've got the cookbook that that recipe came from, and I made that chicken about a week or two ago. It was absolutely delicious! Of course, never one to leave a printed recipe as-is, I eliminated the bamboo shoots (which I really don't like), and added sugar snap peas and baby bok choy. That velveting technique is interesting, and it really enhances the dish.
re: CindyJ
Would you recommend the cookbook as a whole? Is it full of other technique learning opportunities like the velveting technique? Because if so, I think I need it.
re: Raids
If you enjoy stir-frying, I'd highly recommend it. It's highly readable, and in addition to the great recipes, it's full of beautiful photos. Besides velveting, there are other techniques and wok "wisdom" included as well as good information about ingredients and utensils. I wouldn't say it's "full" of other techniques and learning opportunities, but it is definitely informative.
You might want to do what I did before purchasing it -- I borrowed a copy from my local library and tried it for a while. I was convinced pretty quickly that this was a book I wanted to own. I've also got one of Grace Young's other books, "The Breath of a Wok."
re: Raids
In that vein, I use poached or leftover chicken breast cut into strips in this recipe for Hot & Sour soup: http://chowhound.chow.com/topics/6638... but it would be wonderful with the velveted chicken as well. (I grew up eating takeout from the NE and traditionally we'd see pork in the soup, but chicken works every bit as well IMO. That may be the first and last time I say that phrase, btw.)
ETA: It occurs to me that I may not have any amazing chicken breast recipes. That's sad.
re: shanagain
ohh great idea for leftover chicken!
re: nsstampqueen
well, the best vinegar substitute would be rice vinegar. barring that, do you have any dry white wine on hand?
Pound out boneless, skinless chicken breasts to 1/4" thickness (or use tenderloin pieces). Dredge in flour and brown in margarine.
Place in shallow baking dish or crockpot, overlapping as necessary.
Add a little more margarine to the frying pan and add some salt and pepper to taste, ~1/2 cup cream or half/half (I have even used fat-free half/half), and ~2 cups of chicken broth (sometimes I double this part for extra sauce). Pour over the chicken and bake 50-60 mins or leave in crock pot for a few hours on low. After chicken is done, remove it from sauce and thicken with a paste of about 1/2 cup flour and 1/4 water. Squeeze in lemon juice from 2-5 lemons (to taste). Garnish with lemon slices and fresh chopped parsley. Great with rice or noodles. I especially like to serve it with asparagus - the lemony sauce goes great!
re: cooking_geek
Why margarine? I have only seen that as a fat in old recipes.
re: roxlet
roxlet, many people still cook with margarine for a variety of reasons. though it wouldn't matter in this recipe, some use it because they keep kosher, or can't tolerate dairy. it's also lower in saturated fat (and most are lower in cholesterol) than butter. then again, it could just be an issue of taste preference...or habit :)
anyway, looking at the recipe it seems like you could easily substitute butter for the margarine.
re: roxlet
I tried using butter once in this recipe, but it burns so easily. If you are talented, you can do it without scorching the butter. :-) I use Nucoa margarine - I like it best for the frying pan - it doesn't burn easily.
Cut 1 lb boneless skinless chicken breasts into strips. Dredge lightly in seasoned flour, then brown in a mixture of 1 T of OO and 1 T butter. When browned, add 1/2 cup chopped shallots, and stir, then add 8 ounces trimmed and sliced shitake mushrooms, and season with salt and pepper. Stir again, then add 1/2 cup white wine, reduce heat to medium low, cover and cook for about 15 minutes, until chicken and mushrooms are cooked through. Remove cover, add 1/2 cup cream and reduce for a few minutes. Season with salt and pepper to taste, and serve over penne pasta. It's simple, but yummy and quick; add a salad and you've got dinner.
re: Niki in Dayton
I make a very similar dish but with creminis, and the addition of lemon juice and dijon plus more cream. Occasionally I'll butterfly & pound the chicken thin instead of cutting into strips for more of a piccata-esque prep of the chicken itself. (What is that called - when you pound, dust w/flour and saute? Milanese is usually egg and crumbs, right? My brain refuses to dredge - no pun intended - the information up for me.)
re: shanagain
I call it scallopini, but have no idea if that's actually correct - it's what my Italian mama called either chicken or veal pounded flat, floured, and sauted.
re: Niki in Dayton
I do/did a couple of dishes based on this technique. One a sweet one my kids loved years ago that involves adding Chambord to the browned breaded chicken, cover and simmer in the oven. The chicken comes out very tender even thought it's been cooked for a while due to the pounding and the liquid. A less sweet dish with the use of sherry or marsala wine instead of the Chambord works well too.
re: Niki in Dayton
Yes, that's it! And thank you, I never would've come up with it - it's been that kind of decade. ;)
Fresh local cream so fatty it's practically yellow (that is, cream-coloured)
1 vanilla bean
2 large chicken breasts (or 4 teeny ones) cut into bite-sized pieces
2 medium japanese yams, peeled and cut into pieces of the same size as chicken
Simmer the cream and vanilla until your kitchen reminds you of why people used to consider vanilla exotic and exciting. Add salt to taste and simmer for a minute. Add yams and cook until mostly cooked (but not totally). Add chicken. When chicken is done, eat. I chose to serve this with fresh lomein noodles, cooked in the sauce (thus, I used more cream than I would have had I not chosen to add a 2nd starch), since the springy texture provided a good contrast, but I don't see why spaghetti wouldn't work.
Healthy? Nah. You might as well just pack fat onto your body directly. But good? Oh yeah. And the smell? It's like heaven, if heaven smelled like fresh vanilla beans all the time. It's not the most amazing sounding dish, I grant, and it certainly doesn't sound terribly flavourful what with salt being the only seasoning, but hey, it's good and is certainly a different option than the norm. And then you can stick that vanilla bean carcass into some vodka and have some real fun! :)
re: scubadoo97
I did think about adding in a spicy element (of course, my thought was more along the lines of a serano than a jalapeno) but opted to keep it simple to let the ingredients come through, especially since I had been waiting a few weeks to be able to gather these ingredients together - the farmers' market and I were not on the same ingredient schedule. I didn't even used pepper in this dish, and while the lightly floral tang of a white pepper would have been a good addition, I reined myself in (it was hard - pepper is one of my fav. ingredients).
As for the protein, well, as soon as I found the potatoes and ran across fresh lo mein noodles, I knew chicken was going to be on the menu (not a fan of chicken, by the way), but fish was in the original plan since it's a classic vanilla poached protein (if such a dish could be termed classic).
re: ucanahdooit
urcanahdooit - while I can't recall ever seeing Japanese yams at a Japanese grocer, I've seen them at many other asian grocery stores (Chinese, Vietnamese, etc - this time, I got them from a Korean store). It's the red-purple skinned ones with white-yellow interiors.
This choice was just because I like the very slight sweetness but high starch level of the Japanese yams (and they don't fall apart super easily). If you wanted, I suppose a Yukon gold potato would do, too.
Either something like a Thai Red Curry using aroy-d paste and chaokoh coconut milk or Chicken Tikka Masala (google for vikas khanna's recipe, or any other good recipe on chowhound) or butter chicken
simple fried chicken, with the breasts cut up into strips like tenderloins (I like Emeril Lagasse's recipe for fried chicken with the seasoned flour)
stuffing them with parm cheese is also usually nice - with or without breading
I also like chicken breasts with just salt/pepper, maybe some cayenne, sauteed in a heavy pan so that a crust develops (and finished in the oven if necessary) - this can be very tasty if done right. Served with some rice, maybe even risotto if you want to get fancy, with a good glass of wine. A "happy meal" that isn't too unhealthy (assuming you don't have risotto, lol)
also you can make them buffalo wing style with hot sauce and butter (try to get some sort of crust on them first), you can wrap them in bacon, you can cook them in different sorts of fat (the best chicken tenderloins I've ever had were cooked in a pan that I just finished cooking a ribeye in....I cooked the ribeye in olive oil then cooked the tenderloins, got a great crust of course but something about that beefy fat made it like 10x better...no wonder mcdonalds did that to their fries
as you can see, the possibilities are endless..I even saw a video posted here where chicken breast is made into a MOUSSE for inclusion in some version of "turducken"
Baked Chicken Paella: Cut boned skinless breasts in chunks and brown in oil. Set chicken aside and in same skillet saute chopped onion, green pepper, and mushrooms. Add washed raw rice and saute it a little. Add a bag of frozen peas, some olives, salt,and saffron. Put chicken in BIG rectangular Pyrex dish and pour rice/veg mixture on top. Pour in chicken stock as full as you can.; Cover tightly with foil and bake @ 350 about an hour until rice is done but not split---add more stock if needed. Garnish top with canned roasted red peppers. Is this some work? Yes, but it makes a ton---good for a party or for having a lot left over to freeze for later zapping. I like it served with grated Parmesan cheese. PS Once in a vacation rental where I had no oven I made this in the microwave and it was fine. Could also add shrimp, chunks of ham, whatever. Also handy for party since you don't have to stand over it while it cooks.
I used to do an "assembly line" like stuffed chicken breast when I found them on sale. I'd do an assortment of stuffings and then individually wrap and freeze them. I would then thaw one out, cover in panko crumbs, and surround with baby red tomatoes, rosemary, whole garlic cloves and olive oil. 45 minutes later I'd have a "brainless" meal with a tossed salad.
I've used a wide variety of stuffings, like wild rice & mushroom, ortega chile & cheese, you name it.
Mango chicken - fry some chopped onion in a little butter, add diced, cooked chicken (great for leftovers, or otherwise I poach the chicken first - or you could just fry it along with the onions), season with a little salt, pepper, paprika... maybe some cayenne pepper. Add a good glop of cream and some fresh mango, heat through, serve over your favourite rice, garnished with chopped parsley
Sometimes I add something green to the mix, such as broccoli, beans, or some snow peas.
Please don't laugh. Or flame. This is a slightly customized Mr. Food recipe. Bake breasts at 400 degrees for 20 minutes. While that's happening, combine 14.5 oz can of tomatoes, your choice of brand, either diced or mashed up in the can when you open with 2 TB cornstarch and 2 tsp or so of whatever herbs you like. we like Trader Joe's 21 Seasoning Salute. add 3 TB or so grated Parm, heat until thickened, and pour over the chicken. Bake 5-10 minutes more until bubbly. With orzo and a salad this is dang good.
This is so easy and so good ~
Delicious Creamy Chicken Curry!
1 chicken divided into pieces (I used 2 boneless, skinless halves, divided into three pieces)
1 cup creamn, half and half, or milk (I used milk)
1/3 cup Chutney (I used TJ's Mango, Ginger)
1 teaspoon cumin
2 teaspoons curry powder (I used Madras)
3/4 tsp. tumeric
1 Tablespoon wholegrain mustard (I used Dijon)
3 Tablespoons olive oil
Cut the chicken pieces and brown in olive oil.
In the meantime, mix the other ingredients in a bowl.
Turn the heat down on the chicken, and pour the other ingredients over the browned pieces. Allow to simmer for 15 minutes and serve on a bed of Basmati rice with a simple salad on the side.
re: mcel215
i do a variation on this, usually with fat free evaporated milk, low fat Greek yogurt or low fat sour cream, and it's delicious! i skip the prepared chutney, and add a little tamarind paste, freshly grated ginger and garlic, some incarnation of chili for heat, sauteed vegetables (red onion, mushrooms, bell pepper & occasionally zucchini), amchur powder & freshly grated ginger. garnish it with sliced green onion. YUM.
okay, so maybe it's not *that* similar, but i still refer to it as creamy chicken curry in my head :)
re: goodhealthgourmet
Too funny ghg!
Not *amazing* per se, but I make stuffed chicken breasts as a quick and easy dinner. Pretty versatile and easy to change around depending on what you like/have around the house.
Butterfly the breast and marinate it in olive oil w/spices mixed in (I usually use lemon juice, crushed peppercorns and garlic powder). Stuff the breast w/whatever cheese/veg/etc you have (I like feta cheese and crumbled bacon). Toothpick the breast closed and bake.
Easy and filling and super tasty :)
This is a delicious recipe, especially if you love apples. It's a bit rich, but so tasty. As an added plus, you can use some of the Applejack to make yourself a Jack Rose cocktail :-))
Chicken with Apple-Brandy Cream Sauce
3 Tablespoons butter
4 skinless, boneless chicken breast halves
All-purpose flour
3 Golden Delicious apples - peeled, cored, and sliced
1/2 cup applejack or Calvados
1/4 cup brandy
1 cup whipping cream
Melt butter in large, heavy skillet over medium-high heat. Season chicken with salt and pepper. Coat with flour, shaking off excess. Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter. Transfer all but 1 Tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using a slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes. Arrange chicken on plates. Spoon apples and sauce over chicken and serve. Serves: 6.
re: mschow
Sounds yummy ~ BTW, I know the Calvado is expensive, how about Applejack?
re: mcel215
A 750 ml bottle of Lairds Applejack is around $17 here in NJ. Ths Calvados is very expensive, so the applejack is what I purchase.
re: mschow
I haven't made it in years - and it is a bit more time consuming - but my family loved Chicken Kiev for special dinners.
Goodness - it's such a versatile part of the bird (speaking of boneless skinless here), I don't know how you could ever get bored.
I use it in all sorts of Asian stirfries, pound it out into scallopini/cutlets & saute it up a la "Piccata" & "Marsala" styles, cut pockets into it & stuff it with all sorts of combinations - arugula, spinach, goat cheese, blue cheese, sundried tomatoes, etc., etc. Bake covered with basil pesto & cheese or "Parmagian" style (either plated or made into a sub sandwich).
The list of what to do with them is endless.


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Photos and Description of this 3 bedroom holiday villa in Ostuni - La Dolce Villa
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This hotel promised much but delivered little. Travelling with two dogs I asked for a ground floor room. I also spoke to the owner (a fearsome dame) in person by phone two days before I travelled and explained that I would want a vegetarian meal and that I did not eat fish but was happy to have dairy. She assured... More
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Buellton Brew Fest May 3rd 2014
The Buellton Chamber of Commerce proudly presents the 3rd Annual Buellton Brew Fest. A sell out in its first two years, the Buellton Brew Fest will be even bigger and better this year. We're bringing in even more craft brewers this year so this is sure to be a repeat success!
New to Buellton Brew Fest this year is the VIP Beer Pairing Dinner! To be held at Mendenhall Museum on Friday, May 2, 6:00pm-8:30pm. The 4 course dinner will be paired with Figueroa Mountain Brewing beer!
Bring your beach chair and blankets and plan to Jam to the sounds of, "Moonshiner Collective" while you enjoy a beautiful day at River View Park in Buellton at the Buellton Brew Fest.
Ticket holders must be 21 and over. Identification will be verified at the door.


text: After much searching on the web, i think i've found the recipes for the cake and for the icing. I know my mom made this in the early 1960s, and probably in the late 1950s, too. -- 1. AIRY FLOURLESS CAKE -- 7 eggs, separated 1 cup white granulated sugar 8 oz. dark sweet or semi-sweet chocolate 4 tablespoon water Preheat oven to 350F. Prepare jelly roll pan: Oil jelly roll pan. Cover with baking parchment paper (or waxed paper or foil, although i think foil might not be the best) which comes up over ends of pan at least 2 inches. Oil paper too. Beat yolks with 3/4 cup sugar until light and creamy. Chop up chocolate and put in small sauce pan with water. Stir over a very low flame until chocolate melts. Do not let it get too hot or it can scorch. Allow to cool slightly, then pour it slowly into the egg yolks, stirring constantly. Beat egg whites until stiff but not dry. Some versions use a little cream of tartar, but my mother didn't. Fold whites into chocolate-egg yolks and mix with rubber/silicone spatula or spoon. Do not over-mix as whites will deflate. Spread mixture evenly over the prepared paper in jelly roll pan. Bake for 10 minutes at 350°, then for 15 minutes at 325°. NOTE: *While cake is baking, whip cream and make icing* recipes below. Remove from oven and cover top with damp dish cloth. Cool. (some recipes suggest refrigerating to cool, but my mother didn't) Turn out upside down onto a dry smooth cloth towel (or waxed paper) which has been sprinkled with cocoa powder. Peel paper off cake slowly and carefully. Trim edges to even sides if desired. -- 2. WHIPPED CREAM FILLING -- 2 cups heavy/whipping cream 1 Tablespoon to 1/4 cup (= 4 Tb) confectioners' sugar, sifted (depending on personal taste) 1 teaspoon vanilla extract Cream whips better if it's very chilled - a few minutes in the freezer may be good - but don't let it begin to freeze! And chill the beaters and the bowl. In hot weather (or if the kitchen's awfully hot from baking), put the bowl in a slightly larger bowl of ice. Whip the cream until it starts to thicken. Then fold in sugar and vanilla and whip another minute or so until the right texture. Do not whip too firm - over-whipped cream becomes butter-like. Avoid ultra-pasteurized cream - it is hard to whip and the texture isn't the same. -- 3. CHOCOLATE ICING -- from the box of Baker's Chocolate Squares Makes About 2-1/2 cups, enough for two 9-inch layers. 4 squares Baker's Unsweetened Chocolate 1/4 cup (1/2 stick) butter, softened 16 oz. confectioners' sugar (about 4 cups), divided 1 teaspoon vanilla extract 1/2 cup milk Melt chocolate in saucepan on very low heat (or double boiler), stirring constantly; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add about half of the sugar, beating on low speed after each addition until well blended. Add chocolate and vanilla; mix well. Add remaining sugar alternately with the milk, beating until well blended after each addition. -- 4. ASSEMBLY -- Spread the cake evenly with the whipped cream. Put a long platter next to a long side of cake. Using towel or paper it is on as an aid, roll up cake jelly roll-style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake. (Cake will crack but will still hold together.) Rolling can be a little tricky and for those perfectionists the cake will never look like perfection (surface often has cracks). But it tastes like heaven. Ice with chocolate, which gets a light glazed look and can be a bit fudge-like. Top with a line of toasted pecans, pressed lightly into the glaze. Or you can leave off icing and dust with cocoa or powdered sugar. -- VARIATION -- If you can't or won't roll, it can be made in layers, see: http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-with-Chocolate-Glaze-5872 or http://glutenfreemommy.com/lighter-than-air-chocolate-cake/ or http://smittenkitchen.com/2007/03/the-best-chocolate-cake-expletive-free/ -- Someone sometimes called Urtatim


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.I am Friendly, easy going,open minded,family-oriented,ambitious and travel loving person. I have done my post graduation in Product development and now working with Norway base company as a project engineer in Bergen. My hobbies/interests include music, cricket, chess, nature and hiking(Now trying to learn Ice skating). My family is traditional with a modern outlook believe in traditional values. I am looking for someone smart, caring ,funny,loving,committed and educated. If you are interested, feel free to contact me. Looking forward to see your reply.
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Questlove Says Hip Hop Isn't Challenging Culture Or Channeling Change
The Roots' drummer says that his music and writings are his way of trying to help Black America through Hip Hop.
In his latest column for Vulture, Questlove answers questions from readers regarding his "How Hip Hop Failed Black America" series of articles.
The Roots' drummer says that Hip Hop is losing steam and explains why he feels that way.
"When Hip Hop is everywhere, it's nowhere," Questlove says in the Vulture column. "In the aggregate, the genre isn't challenging culture or channeling change in any real way, and it's even losing steam as a commercial concern. Look at the brute sales numbers. Ten years ago, it wasn't uncommon for major albums by major Hip Hop stars to sell 3 million copies. Now the commercial heads aren't doing big numbers anymore. Big Sean went from selling more than 300,000 copies to under 150,000."
A reader wanted to know what Questlove was doing to help Black America given the musician's assertion that Hip Hop had failed Black America.
"This is hard to answer, but also sort of easy to answer," Questlove writes in his column. "What I'm doing about it is writing these columns and making records. The new Roots record, …And Then You Shoot Your Cousin, is just out. I can't say that it solves any of the problems that I've discussed. That would be arrogant. But I can say with confidence that it tries. It's an example of how, even within our own ecosystem, we're trying to strike a balance between things that are more commercial and things that are more artistic."
RELATED: Questlove Discusses Rappers In The Rock And Roll Hall Of Fame
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Search results for luella
1 June 2010
Luella Bartley may have run into some financial troubles recently (haven't we all?) but don't worry: she's still working away behind the scenes to create some wonderful, wearable fashion and has also teamed up with other talented designers in some awesome
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I find myself torn. On the one hand, I can appreciate that these are statement shoes that could appeal to many of you; and on the other hand? Well, they're kinda ugly! With a mix of stacked wedge, floral fabric, tweedy canvas, paisley patterns, cut-outs, a
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Indiatimes | The Times of India | The Economic Times |
Ratan Tata retires today on his 75th birthday as Chairman of the Tata Group of companies. It's been 50 years since he took over the reins of the most trusted company in India from his famous uncle JRD Tata.
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Prime Slices Homestyle Beef in Gravy Canned Dog Food
|Per can
Delicious slices with beef in savory gravy.
Water sufficient for processing, poultry, liver, wheat gluten, soy flour, beef, meat by-products, corn starch-modified, added color, calcium phosphate, potassium chloride, salt, calcium carbonate, zinc sulfate, choline chloride, Vitamin E supplement, ferrous sulfate, niacin, copper sulfate, thiamine mononitrate, manganese sulfate, calcium pantothenate, pyridoxine hydrochloride, Vitamin B-12 supplement, riboflavin supplement, Vitamin A supplement, potassium iodide, folic acid, Vitamin D-3 supplement, biotin, sodium selenite. G-5282
Pet lovers who bought this also bought...


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Publisher: James L. Black
Pages: 322
Unrelentingly suspenseful, The Glimpsing is the disturbing tale of Portia Childress, a former model who discovers that her playboy ex-boyfriend Jack is having an affair with her best friend Gabrielle. Enraged to the point of murder, she offers Jack the painting of a mysterious woman, made twelve years earlier during a bloody suicide attempt. Soon the woman disappears from the painting and begins to haunt Jack's bedroom, determined to lure him and his lover into a paranormal trap filled with vengeance and murder. ...


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Find records of Elsie Jarrell
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November 27, 2014
Stay up-to-date with KAKE News:
Philadelphia (AP) -- A Philadelphia woman is going to have quite a story to tell her daughter about the day she was born.
Bella Sophia Bonanni was born on a sled Wednesday.
Mom Shirley Kim Bonanni tells WPVI-TV her contractions were too quick and too strong for her to walk.
Her husband couldn't drive up their steep, hilly street, so Fabian Bonnani put his wife in their toddler's plastic sled and was pulling her to the car.
But the baby wouldn't wait.
With the help of neighbors and a 911 dispatcher talking Fabian Bonnani through it, 7 lb. 9 oz. Bella was born on the roadside.
Mom and baby were bundled up and brought inside until an ambulance arrived to take them to the hospital. Both are doing fine.
Click Here to access the online Public Inspection File
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Add Birthday to iCal is an Address Book Plug-In, written in AppleScript, that allows a person to add an event to iCal from within the Address Book application to help remind them of a person's birthday.
Installation is as simple as copying a script file into a designated folder. And using it is done through Address Book itself, since it merely adds a contextual item to any Birthday fields.
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- Mac OS X 10.3 or later, Address Book, iCal.


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The nearest gaming and entertainment venue to downtown Tulsa, the Osage Casino offers guests more than 1,000 ... read more...
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The LDS Family History Center in Tulsa provides visitors access to genealogy records stored in the main Family History ... read more...
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A beloved Tulsa landmark since 1966, the Golden Driller is a one-of-a-kind monument weighing in at a whopping 43,500 ... read more...
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text:
For more information, please contact the Regenerative Medicine Laboratory at 530-754-0400, Monday-Friday, 8am-5pm.
Collection kit order form (pdf)
Submission form for stem cell culture (pdf)
Contact us | Animal Health Inquiries | Check us out on Facebook, Twitter, & YouTube | Online Donation Form
UC Davis School of Veterinary Medicine • One Shields Avenue • Davis, CA 95616
Copyright © The Regents of the University of California, Davis campus. All Rights Reserved.


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Cellular Jail, Andaman and Nicobar Islands - Informative & researched article on Cellular Jail, Andaman and Nicobar Islands
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Cellular Jail
Cellular Jail, Andaman and Nicobar Islands
The Cellular Jail is an extraordinary construction, reminiscent of the nightmarish experiences of the fighting heroes.
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The Cellular Jail in Port Blair is an exceptional and colossal brick and concrete structure, which symbolises the authority of the colonial rulers and their intentions to crush the political protests of the enslaved country. It also represents an eerie romance of the excruciating cries of the intrepid spirits. This jail, where numerous revolutionaries were lodged, therefore, is closely associated with the independence movement of India. It gained the name `cellular` because it is wholly made up of individual cells for the solitary confinement of prisoners.
Cellular Jail was quite remarkable in its structure. It had iron gates at the main entrance. At the entrance was the administrative block. On entering the main gate was a high roofed corridor and then there was a small courtyard on the right hand. It was here that the first `sermons` were given to the convicts to dispirit and frighten them. From here, the elevation of the jail building was visible and it emoted a bizarre look of a place with no exit gate. On further right of this courtyard was the kitchen, which was divided intentionally by the British into the Hindu kitchen and the Muslim kitchen. Adjoining the kitchen was the gallows. On the left, after crossing the corridor, was the hospital for the prisoners.
Each block of the Cellular Jail had a courtyard in front with a workshop where the prisoners worked during the day, a water tank one cubit wide and ten cubits long to hold water and a lavatory near it. These cisterns were fed water by pipes from a huge cistern outside the jail, which was filled with salt water drawn by a pumping machine from the sea. Drinking water was supplied from a pipe near the central tower.
Cellular jail consisted of seven wings, each deviating towards different directions from a central tower and each wing consisting of three storeys. The central tower, representing a `three storeyed pillar or a minaret`, had the fourth storey also possibly to facilitate the watch and ward. Since each wing was like the spokes of a wheel or ribs of an umbrella and the central part like a fulcrum, hence, the coming out and going in from each wing and each storey to another was possible through the central part known as control tower. The tower housed a bell, which tolled the hour and in an emergency sounded the alarm. A guard was posted on each of the three storeys in the central fulcrum. All he had to do was to walk round like a bullock working the Persian wheel to get a clear, complete and unobstructed view of the verandah, which faced the cells on each floor of each wing. One convict warder used to be on night duty in each wing and on each floor. Therefore, at a time there used to be twenty-one warders on duty on three floors and seven wings of the jail. Their duty changed after every three hours and, thus, eighty-four convict warders remained on duty each night. In all, the Cellular Jail had 698 cells.
Cellular jail had no barracks or dormitories. The size of each cell was thirteen and a half feet by seven feet. Each cell had a door made of iron bars with an opening into the verandah. The doors of the cells were shut by means of iron bolts and locks from outside and their location was such that it could not be opened by the inmates from within even if one had the opportunity to do so. The cells in the jail were in a row. The verandah, approximately four feet wide, ran all along the front of the cells. On the opposite side of the cells, iron railings were fixed into the arched pillars that supported the roof of the verandah.
In order to minimise the chance of dialogue among the prisoners and to isolate them from each other, the construction of the jail was so that the front portion of each wing was to face the back of the other wing.
One ventilator, three feet by one and a half feet, was provided in the back wall of each cell at a height of almost ten feet from the floor of the cell. It had a slanting shade outside. One could hardly see the outside world even through the ventilator.
The revolutionaries in Cellular Jail were not treated as political prisoners but they were called as `seditionists` or `anarchists` and were treated even more shoddily than ordinary criminals. They were given the class `D` (dangerous) or `PF` (permanently incarcerated). All kinds of torture i.e. assignment of back-breaking manual work, food, poor in quality and short in quantity were in their lot, while medical help was almost non-existent. Hurtling of abuses and flogging were a part of the routine behaviour of the jail authorities with the freedom fighters.
The Cellular Jail has, over a period time, suffered many ravages brought about by nature and man. A part of it was being used as a jail for local prisoners till recently, but now this historic jail forms the museum, housing the memorabilia of those murky days. The watchtower accommodates, on each of its three floors, the plaques bearing the names of those brave sons of the motherland who faded and some of whom attained martyrdom while undergoing barbarisms in solitary confinement in the dungeons of this "horror of horrors" named beguilingly as a `jail`.
The Cellular Jail was dedicated to the nation on 11th February 1979 by the then prime minister, Morarji Desai. The Jail marked its centenary on 10th March 2006.
Background Of Cellular Jail, Andaman & Nicobar Islands
The proposal for the construction of Cellular Jail was devised in 1890 on the recommendations of the Lyall and Lethbridge committee, but it was completed only in 1906. Before the Cellular Jail was constructed, prisoners used to be housed in barracks in Port Blair, the Ross Island and also in concrete structures on Viper Island
Visiting Cellular Jail, Andaman & Nicobar Islands
The Andaman group of islands is now considered a historical place by every Indian, due to the venerating presence of the Cellular Jail and its ghastly past. The toiling and harrowing experiences the freedom fighters had to go through, just to ensure that the future generations lived in peace, is truly brought alive by visiting the various areas within the jail.
Inmates in Cellular Jail, Andaman & Nicobar Islands
Whatever one tries to elucidate about the conditions of the hapless inmates of the Cellular Jail, falls exceedingly short of the reality the heroes had to go through under the barbaric British. To the Britishers, the jail meant a mockery of the Indian patriots, who fought ceaselessly for India`s freedom. The prisoners were treated mercilessly right from the time they landed on the island.
Political Prisoners in Cellular Jail, Andaman & Nicobar Islands
The knowledgeable, sophisticated and polished class of prisoners were referred to as the political prisoners. Owing to their special status, they were treated with pathetic measures, and the supervising jailor of the Cellular, David Barrie was the mastermind in contempt. He was the man who declared that the political prisoners would not be treated with any special facilities, but with even worse devises.
(Last Updated on : 01/03/2012)
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Syfy Sync
Syfy Sync allows you to go inside your favorite Syfy shows in a whole new way. The Syfy Sync app listens to the episode you are watching and delivers contextual photos, videos, behind the scenes trivia, games and more to your iPhone and iPad. It actually responds to WHAT you are watching, giving you a whole new level of interaction with your favorite Syfy shows.
Syfy Sync is currently available for a number of Syfy shows, including Defiance, Heroes of Cosplay, Face Off, Jim Henson's Creature Shop Challenge, Haven, Warehouse 13 and Being Human. You can also sync select past seasons of these shows.
The best part? You can use Syfy Sync anytime; it works with live and repeat viewings, DVR marathons, or episodes watched online or On Demand.
There's more! You can use Syfy Sync to link your Twitter and Facebook accounts to connect with other fans. You can even interact with the show's stars during the live broadcast.
*Philips Hue + Sharknado = !!!*
This version of Syfy Sync now features the ability to control your Philips hue personal wireless lighting. Utilizing hue lights, Sync can control the environment of your room to match the action on screen, giving you a whole new level of interactivity. Use it now with Sharknado and Sharknado 2: The Second One! We plan on adding this feature to other programming in the future. Stay tuned!
Note: Full episodes are not available in this app.
What's new
- Use Syfy Sync with re-airings of Sharknado and Sharknado 2: The Second One!
- Sync your hue lights with both Sharknado and Sharknado 2! In addition to normal sync features, Syfy Sync will have the ability to connect to Philips hue personal wireless lighting. Utilizing hue lights, Sync will control the environment of your living room to match the action on screen!
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StartUpHire is the place to find Clinical Project Manager jobs. Review the list of Clinical Project Manager career opportunities to the left. These Clinical Project Manager jobs represent some of the most rewarding careers available.
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Job Code: 14-517 Location: South San Francisco, CA Applicants must meet the following requirements: Bachelor degree or higher, science background desirable Minimum of 3 years experience in clinical project management Oncology clinical trial experience required Approximately10/4/2014 San Francisco, CA Save This Job
Job Summary Assists Director or Project Management in leading teams and conducting programs including tracking and reporting study progress, metrics, continuity, compliance, budget and quality of clinical trials. Responsible for creating and maintaining regulatory adherent trial9/30/2014 Cambridge, MA Save This Job
Department: Clinical Operations Job Location: San Francisco, CA The Clinical Program Manager will be responsible for the day-to-day management of Phase I-III clinical studies. The position is pivotal to ensuring that clinical programs are executed with compliance to clinical11/10/2014 San Francisco, CA Save This Job
BIND Therapeutics is hiring a Clinical Trial Manager to join our growing dynamic team. Reporting to the Director of Clinical Operations, the successful candidate will be responsible for all aspects of clinical trial management including but not limited to study planning and10/12/2014 Cambridge, MA Save This Job
Regulatory Affairs Project Manager Location:Audubon, PA Job Code:RAPMCK0314 Description The Regulatory Affairs Project Manager assists in writing, submitting and gaining approval of 510(k) and IDE/PMA submissions to the Food and Drug administration (FDA) for class II and class10/28/2014 Audubon, PA Save This Job
ARGOS IS GROWING! After having met several important milestones including exciting clinical data, we are poised for new strategic objectives which will require significant new resources. Those new resources include a well-qualified Project Manager, Technology11/11/2014 Durham, NC Save This Job
The Project Manager is responsible for delivering the highest quality ePRO software and service with on-time delivery. The Project Manager will interface with clients as well as the project team. Position Responsibilities: Project Management Facilitate gathering requirements10/31/2014 Boston, MA Save This Job
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Mark Zuckerberg of Facebook commissions David Choe for new paintingJuxtapoz // Tuesday, March 01, 2011
This is pretty cool news: Mark Zuckerberg, the founder of Facebook, commissioned David Choe to create this new painting, and it looks like it was delieverd recently. If you remember, David Choe was commissioned by Facebook to paint their first offices in Palo Alto, California in 2006. The two have stayed in touch over the last 5 years, and David created this new piece for Mr. Facebook. Bigger views after the jump . . .
Photos from David Choe at MoMA for Juxtapoz Film SeriesJuxtapoz // Tuesday, February 15, 2011
Last night, Juxtapoz and the Musuem of Modern Art closed the All the Wrong Art: Juxtapoz Magazine on Film series. Ending the week-long event was a screening of "Dirty Hands: The Art and Crimes of David Choe." In a nice compliment, Ron English was in discussion with Choe and director, Harry Kim, after the show. Images after the jump . . .
"Dirty Hands: The Art and Crimes of David Choe" closes Juxtapoz x MoMA Film Series TonightJuxtapoz // Monday, February 14, 2011
If you need Valentine's Day love activities tonight, Monday, February 14, and you live in the tri-state area, may we suggest closing out the Juxtapoz Film Series at MoMA, All the Wrong Art: Juxtapoz Magazine on Film with us. The last film showing tonight is "Dirty Hands: The Art and Crimes of David Choe." Perfect first-date material. Trailer after the jump . . .
Full Screening Schedule of All the Wrong Art— Juxtapoz Magazine on Film at MoMA in NYC this FebruaryJuxtapoz // Wednesday, January 12, 2011
We mentioned this on our site last week, but to be honest with you, we are very much looking forward to our film series, All the Wrong Art: Juxtapoz Magazine on Film at MoMA (yes, that Museum of Modern Art) in NYC starting this February 7, 2011. Full showtimes after the jump . . .
James Jean's new solo show "Rebus" at Martha Otero in March 2011Juxtapoz // Friday, January 07, 2011
When we did that little survey a couple weeks ago, asking who you thought was the artist of the year, a lot of people mentioned James Jean. Ask and tell and you shall receive. James Jean will show 7 new paintings at Martha Otero in Los Angeles this March 2011, one of those paintings being Tiger that you see above. See Tiger bigger after the jump . . .
Coming this February 2011: All the Wrong Art—Juxtapoz Magazine on Film series at NY MoMAJuxtapoz // Monday, January 03, 2011
We are extremely pleased to announce our collaboration with the esteemed landmark instituition of the MoMA as they present All the Wrong Art—Juxtapoz Magazine on Film. The series, which starts at the Roy and Niuta Titus 2 Theater at MoMA on Monday, February 7, 2011, will feature films on Robert Williams, David Choe, Liz McGrath, Ed Hardy, Bozo Texino, and many more. More details after the jump . . .
Preview of our New Juxtapoz Erotica BookJuxtapoz // Friday, December 17, 2010
Anyone who knows the history of Juxtapoz knows our Juxtapoz erotic art issues we used to publish. Now, Juxtapoz Erotica is the newest title in our book series, with a new wave of erotic-based art from Audrey Kawasaki, David Choe, Tomer Hanuka, Tara McPherson, cover artist Mimi S, INSA, Vania Zouravliov, and many more. Images and cover after the jump . . . .
David Choe on artist Derek WeisbergJuxtapoz // Wednesday, December 15, 2010
Derek Weisberg has a show opening at Anno Domini in San Jose, California in February of 2011, but David Choe wanted to say something to introduce Derek to us before the show gets too near. Read his slam poetry after the jump . . .
Sanrio's Small Gift Mobile Pop-Up Tour last stop in NYC today and tomorrow (Dec 9 and 10)Juxtapoz // Thursday, December 09, 2010
Today and tomorrow (December 9th & 10th) is the last stop for Sanrio's Small Gift Mobile Pop-Up Tour, with the stop being in the worlds' headquarters of New York City. The mobile pop-up shop is filled with limited-edition 50th Anniversary Merchandise, and if we remember from when we were young lads and ladesses, anything Sanrio was Holiday heaven. More after the jump . . .
Really, this is it from Art BaselJuxtapoz // Monday, December 06, 2010
This is it. We are leaving. Miami, see you next year. Well, you never know, Jason Jaworski, our correspondent in Miami may find some more pictures on his Basel camera, but we may just be saying goodbye now. Jason made some last minute stops at NADA and found a Barbara Kruger Chess Set. More pictures after the jump . . .


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Sometimes a critic pens a review so very curious that we have to remove it from Other Critics and scratch our head over it. And today that review is Robert Sietsemas take on El Cantinero. Dont get us wrong, we love El Cantinero for its boisterous barroom happy hour and its WTF art. But its kind of perplexing to read Sietsema praise its food (the fajitas are splendid, the chile reyenos [sic] are also splendid, and as for the combo platter, the city offers no better interlude between frozen margarita pitchers). Wow! So why these reviews on Yelp?
Worse than those multi-chain counterparts
Definitely some of the worst mexican food I've had in the city
This has got to be the worst TexMex Joint in the USA!
That was easily the worst Mexican food I've had, ever
Worst Mexican food I've ever had
I'm sorry but this place has the worst mexican food ... period!
Look, El Cantinero is a barrel of fun and its close to the Voice offices, so who can blame Sietsema for grabbing some pitchers on its deck. But was anyone else surprised to see this middling NYU fallback singled out for praise?


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One week from today, we'll be watching Knight Rider, the 2-hour telemovie that resurrects KITT as a new car (Mustang) with a new voice (Val Kilmer), a new driver (Mike Traceur, son of Michael Knight), and, if ratings are good enough, a probable weekly gig in primetime next Fall. But lets not get ...
The original Knight Rider only lasted four seasons, but after seeing the monumental success of Transformers, executives at NBC think a new KITT would make a big splash on the small screen. Veteran producer/director (and David Hasselhoff sorta-lookalike) Doug Liman, has already been tapped to ...


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Two Contestants Refuse To Answer Question On Family Feud [VIDEO]
Any man would keep their mouth shut if they know what's good for them!
Any man would keep their mouth shut if they know what's good for them!
If you tend to clog your toilet often, this product may be perfect for you!
Whether you are a complete TV-aholic, or just have a couple of particular shows you watch, staring at the tube too long could lead you to an early grave!
The Ministry frontman who has made El Paso his home for over a decade recently made the decision to move to L.A. However, in a sign of his affection for the Sun City, he's doing a kind of whirlwind farewell tour.
I don't know if there is a secret to getting on Fallons show, but I know how to keep you off of it!!
I can't wait for The Walking Dead to come back Sunday night, in the meantime let's have a little fun with the cast!
I couldn't get into the last two seasons of American Horror Story, but I am addicted to the third season. If you haven't been watching, American Horror Story: Coven, you need to start before a voodoo minotaur ends up at your front door.
Fiiiiiiinally ... "the boys are back in town"!
Don't worry, no spoilers here ... read on!
CNN anchor Jonathan Mann was ready to talk about extinction, but it looks like his brain got a little "global warmed" when he accidentally said "we hunted the dildo into extinction" instead of dodo. Watch the clip below.
I love it when my favorite things all come together! (if we could have just worked a hottie and a beer in to this, it would have been a clean sweep!!)
"The Bridge," the crime drama set in El Paso and Juarez finally premiered on FX last night. I'm not sure if I'd keep watching (or have watched in the first place) if I weren't an El Pasoan. But I did watch the first episode with keen interest to see how our beautiful, peaceful, mostly crime-free city would be portrayed. Here are a few of my initial observations....


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Lisa Gatti is a functional nutrition expert, healthy cooking instructor, and founder of Culinary Therapy, LLC, a growing virtually based wellness center. Culinary Therapy is dedicated to providing simple, manageable ways of empowering individuals and families to achieve better health through the power of food. Lisa believes in food as medicine and remedy, helping clients worldwide understand the huge connection between what we eat and how we look, think, and feel.
To find out more about Lisa's programs, visit CulinaryTherapyOnline.com. There she offers a great free, downloadable E-Guide,"The Top 3 Foods You Should Be Eating, But Probably Aren't."


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Information Links
Alfa Romeo News
Mar 19, 2014
2014 Alfa Romeo Giulietta review
- Cosmetic and cabin updates for Alfa hatch
- New 148bhp diesel engine
- On sale now, priced from £18,235
Mar 18, 2014
Alfa Romeo 4C Spider due at Paris motor show
- Alfa set to show production 4C Spider at Paris show
- Convertible version of the car due to go on sale early next year
- New headlights also planned for Coupe version
Mar 4, 2014
Geneva motor show 2014 - Alfa's 'exciting' new family coming
- New family of models for Alfa
- BMW-rivalling rear-wheel drive saloon
- Roadster also set for a 2015 launch
Jan 23, 2014
2014 Alfa Romeo 4C review
- New Alfa Romeo 4C driven in UK
- Mid-mounted engine; lightweight carbonfibre chassis
- On sale now, priced from £45,000
Oct 21, 2013
2014 Alfa Romeo Mito prices announced
- Pricing for revised supermini revealed
- Cabin upgrades and new Twinair engine
- On sale now; priced from £14,350
Sep 26, 2013
More power and convertible version likely for Alfa 4C
- Alfa Romeo 4C is likely to get more power in the future
- Convertible model also possible
- 4C tech set to spread Fiat and Alfa range
Sep 17, 2013
Alfa Romeo 4C price announced
- Carbonfibre chassis; 895kg kerbweight
- 0-62mph in 4.5 seconds and 160mph top speed
- On sale in October; priced from £45,000
Sep 13, 2013
Deals: Thousands off people carriers
- Big savings on Citroen C3 Picasso and Seat Alhambra
- Get thousands of pounds off each
- Good deals also available on hatchbacks and luxury cars
Aug 23, 2013
What Car? JD Power Dealer Survey
- How happy are you with your dealer?
- Value for money and service rated
- See how your brand fared, here


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Is 3,333 posts away from having 10 Marks of the Beast!!! (That's 6,666 for those of you in Rio Linda.)
Printable View
Is 3,333 posts away from having 10 Marks of the Beast!!! (That's 6,666 for those of you in Rio Linda.)
^loves to use exclamation marks!
Enter our contest to win FREE access
to the zip files and bonuses! Over 2 Gigs of content!!!
^^ Isn't located too far from myself.
^ wants to stalk me :(
Is asking for it.;)
^has an unique username
^is on fire
^Uses an avatar made by me^ :proud:
Too late
~ Links to an all-topic forum in her/his signature.:)
^is mstimprvd. He is still not sure about my gender. :(
^ Mehh.. I was expecting that from her.;)
^snapped their condom(thats what it looks like)
^ Chief Procrastinator has a nasty mind...
^Has a brand new combine harvester and gonna give you the key
^ Shouldn't be old enough to remember that song!
^blond :D
^ Is 9 years, 7 1/2 months younger than me!
^ likes cats
^ likes the colour green
^lives in the UK
^ will be sorely missed by all
^ is the sassiest
^ Knows too much ;)
says no in his sig
heh heh :)
joining the thread.
^ smells like poo poo


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It's No Secret—These Angels Have a Message From on High (Fashion)
Showing off their lovely wings and other (ahem) attributes, PETA's sexy angels bared their skin at a busy shopping district in Brentwood, California, to help animals keep theirs. They passed out leaflets while reminding shoppers that it's easy to earn their wings by choosing animal-friendly fashions.
Whether it came from an animal on a farm or in the wild, every fur, leather, and exotic-skin handbag, coat, and trinket caused an animal immense suffering.
Join PETA's sexy angels and say "heavens, no" to animal skins!
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