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standard cooking tasks that you just won't do......
- alkapal Sep 29, 2008 06:46 AM
i can't stand handling raw chicken. i can deal with rock cornish game hens, but regular chicken -- especially fatty ones -- just are smelly to me. i hate, hate, hate to cut up a chicken into pieces for frying, braising, whatever. i always wear latex hospital-type gloves to handle raw poultry.
i know as a chow cook, i should easily overcome this disgust. but i can't -- and likely that is true because i don't want to!!
do you have a task that every "cook" easily handles (or so you think....), but you won't do it? or you will do it, but with your nose turned up and a grimace on your otherwise friendly face?
Hate chopping garlic. Don't like how sticky it gets on my hands and I'm too lazy to dig out a pair of gloves. So I end up using the press or getting my hubby to do it. I think I got lazy from working in a kitchen where we never had to hand chop garlic. We got big containers of peeled cloves. The garde manger kitchen would chop a container in the buffalo chopper, so there was always chopped garlic around.
Also, I hate cooked ground meat. For some reason, I just hate standing there forever breaking it up. Too impatient, I guess.
re: Sooeygun
If you have a mini food processor, you could chop the garlic in it. So far, I've not run into anything that I refuse to do. There are some things I've decided not to after trying them - such as buying cleaned squid instead of cleaning them myself. Oh - I do know one - peel pearl onions. I either buy the frozen ones or substitute regular onions.
re: MMRuth
Funny how one person's aversion can be another's pleasure. It annoys me that I can no longer buy uncleaned squid (unless Citarella has just opened a carton and not gotten around yet to cleaning them all). I don't like paying extra to have other people do a job I can do better. So often I find I have to reclean the squid anyway because they haven't gotten all the bits and pieces out. And it's not unusual to find bodies with the tips cut off or with other holes in them so you have to patch them before stuffing.
I'm in the rather-do-it-myself camp for so many things. I rarely buy chicken parts; I don't mind in the least cutting it up myself and one way or another I'm going to use the whole thing anyway. No problem jamming a knife into the head of a live lobster, cutting off the eyes of a softshell crab, and I've even gotten over the bit of queasiness I used to feel when buying a whole fowl in Chinatown and I'd cut off the head because I didn't want to see it sticking up out of the stock. Should I be changing my username from JoanN to Dexter?
re: JoanN
This is an aside - but I noticed when stuffing those pork stuffed squid, that some of the bodies had small holes at the end, already and that pushing the stuffing through pushed out a little bit of white 'slime' that was still in the squid. After I realized that, I stopped pulling it out first!
re: JoanN
Joan, I wish I could emulate you. I bought uncleaned squid once and I totally made a mess of cleaning it. I got mine at the farmer's market _ the one in Tribeca on Saturdays. The fish guys always have whole squid. I'm not big on cutting up chicken either, Maybe if I had better knives....
re: NYCkaren
Actually, the trick, for me, to cutting up poultry is to use poultry shears. I'm also discovering that scissors are wonderful for all sorts of things, including cutting the shells of shrimp before deveining.
re: MMRuth
Amen on the poultry shears. I think I use them 5 times a week, and not just for chicken. I have 2 sets, so that when one is in the dishwasher, the other is readily available.
re: JoanN
Joan: From your description, I think Sweeney Todd would be a better fit.
MMR: I agree about peeling pearl onions. This past week, I got a big bagful of small regular onions in the CSA box. You shoulda heard me whining about how irritating it was to peel them. Actually, I was so loud you probably did.
re: oakjoan
So *that's* what was driving my dog nuts that night!
re: JoanN
You paint an interesting picture JoanN - the image of a head poking out of a pot *shudder*. I spent a year one summer working for a chain as a prep cook - I used to have to clean vats of squid for calamari, prep chicken for the rotisserie... You do a lot of prep jobs I usually try and avoid - I am not worthy!
re: MMRuth
I'm with you on the pearl onion thing. I keep a bag of frozen in my freezer. Peeling those things is just too much work.
re: Sooeygun
hi, for the pearl onions try blanching them briefly. The skin should just slide right off. it is kind of fun and totally satisfying to put a little preasure on the end and have a clean pearl onion pop right out.
re: keith2000
Yes, this works great and it actually is kind of fun!
re: flourgirl
That's what I used to do but still found it aggravating!
re: MMRuth
I guess the few times a year that I use them (mostly in stews) it doesn't bother me. Usually when I'm planning on making stew it's because I'm looking forward to the ritual of prepping all the ingredients. Also, because I always make enough stew to get us through at least 2 or 3 days at a time, I know it means I don't have any work to do the next night! :)
re: flourgirl
And for me, I feel as if in a stew, they don't really add much that regular onions wouldn't, even though they are cute, so to speak, so I'd just as soon use regular onions. One think that I've been thinking about as I've read this thread is that there are some tasks that I won't do for a regular meal, but that I will do for a special meal, such as peeling tomatoes. If I'm making a special meal from a Julia Child recipe, I'll do anything she tells me to do, including measuring and tying up the damn asparagus tips!
re: MMRuth
wow mm u are everywhere. anyway you are absolutly right there are some meals and even some styles of cooking that demand a little extra effort.
re: MMRuth
Something like lamb stew with spring vegetables - the pearl onions really make a difference to me. It makes a total difference in the appearance of the dish and I like the taste of them better then regular onions in a dish like this.
I'm with Sooeygun on the garlic thing. I buy the frozen cubes of minced and use that instead. If I need sliced, I'll do it, but I'm not happy about it!
Me three on the sticky garlic. With few exceptions, I use the minced jarred stuff, or even garlic powder. Every time I think I should be using the genuine stuff, it sprouts by the time I force myself to deal with it.
I hate dragging out the stand mixer so I look for recipes I can beat with a spoon or hand-mixer. Better yet, those with melted butter.
re: greygarious
I won't deep fry. I hate the smell, the smoke, and dealing with all the oil. In fact, I tried a fried chicken tender recipe this weekend that had you pan-fry in oil that went half-way up the chicken, and I hated doing that too! What a mess. Not making that again.
I'm going to stick to oven-fried chicken.
re: Chile Pepper
Deep frying is probably the one thing I won't do also. I don't even eat fried food. Well, except for whole belly fried clams.... but that's a genetic thing.
I don't mind chopping the garlic, cutting raw chicken or other odious kitchen tasks that need to be done to create a perfect meal.
re: Chile Pepper
I have a deep fryer that filters the steam, so no odors, no spattering because the lid is closed and it is relatively easy to clean up. There are a number of things that taste better deep fried and are not greasy if fried at proper temps.
re: Chile Pepper
I also do not deep fry. I just can't justify having to clean EVERY surface in my kitchen after dinner.
re: swsidejim
Jim, I am not fast when peeling vegetables, but it is a job that must be accomplished, so I suffer though it with a sharp peeler. I actually enjoy knife work, because I find it quite relaxing and almost zen like when I am prepping mireproix for a soup or a braise. There were many days on the line when I actually volunteered to do the prep because I found it relaxing way to start the day, and seeing perfect cubes on the resulting veggies was quite satisfying. I would much rather prep the vegetation than to break down fish. Beef and pork primals were fun, but I never looked forward to prepping the fowl. I can do it, but it wasn't my favorite chore.
I don't enjoy cleaning the seeds from squash, but a pair of latex gloves makes the task easier. Ive never understood the problem with garlic, but I always buy hard-necked garlic that doesn't have the multitude of useless cloves in the middle.
I don't mind frying but I hate cleaning the resulting mess, so I rarely do it at home. I do not need the calories, so it is not a serious impediment.
re: Kelli2006
you are not alone, I love chopping, mincing, and cutting of all types. I think that is why I enjoy making soups so much.
A high quality, sharp chefs knife makes all the difference.
As for frying I have a deep fryer at home, and I enjoy fried chicken, chicken wings, battered mushroooms, & fried shrimp/scallops alot. Clean p isnt bad with a deep fryer.
re: Kelli2006
I used to hate removing squash & melon seeds, then I found using a grapefruit spoon (serrated on the tip) makes it a breeze!
re: meatn3
It works well too on tomatoes, when you are emptying them out for stuffed tomatoes.
re: MMRuth
the mango scoop from progressive housewares is nice. http://www.amazon.com/Progressive-GT-...
doesn't tear the flesh in a zucchini like a grapefruit spoon -- which i, too, use to de-seed.
re: swsidejim
same here swsidejim. I do what's needed.
re: swsidejim
absolutly about the garlic. pre peeled and chopped garlic is no bueno. Sure it can be a hard veg to work with but with a little practice, technique, and knife skill there should be no problem for anyone.
re: keith2000
Have had lots of practice, have good knife skills...still hate to do garlic.
But that's a good thing about both of us are trained chefs (him working, me changed to another career), he does the tasks that I don't like and vice versa.
re: keith2000
I agree, plus the freshly peeled and minced garlic's quality is so worth any effort compared to the pre-peeled/pre-minced option to me.
I used to hate the garlic thing, but I've somehow come around and just bear it. Now, the frustration is simply peeling the suckers. Yeah, I cut the tops and bottom then smash, just seems like a high labor/low yield thing.
Not like large onions where a little work gets you a big result...
What I don't like doing is a roux - I have to be in a right mindset.
How many times have I worked, constantly stirring the mix, only to be distracted for a moment and burn it, just as its picking up great color. I never burn it like 10 minutes in, but rather much later when much more effort is apparently wasted...
re: weezycom
Lame as it is to have a single-use tool for something like this, I find the (I believe Oxo-brand) mango slicer to be a very useful tool, for exactly this reason. Once the seed is removed, you can do the old invert-the-halves-and-slice trick.
I don't like any recipe where I have to use my food processor. It's just such a mess to clean up. It either takes a long time to do it right, or it fills up most of the top shelf in my dishwasher. I'm not referring to recipes that involve a lot of chopping, I'm referring to recipes that you have to run the food processor to incorporate ingredients, like mayo, or soups and sauces.
re: jeanmarieok
Do you put your FP pieces in the dishwasher? I used to not do that, but have started, and while the bowl is not as nice looking as it used to be, and don't mind. I actually think that soups are better in a blender anyway - though you may have the same issue (don't mean issue in any big sense!) with the clean up there.
re: jeanmarieok
A food processor is much easier to clean when you put a cup or 2 of water it in and pulse it for a few second to get the nasty bits out. A quick dip in hot water and you're done. A blender is cleaned in the same manner.
Weezycom, put the pasty tips in a large pan of very hot water and a little soap and let them soak for a few minutes. I worked in pasty in the past and that as step makes the job much easier.
Fish mongers gloves make it easier/safer to hold slick veggies as you prep them. They are too expensive if bought at a kitchen store,so buy them at a store that sells fishing tackle.
I don't know if this counts, but I don't bake.
I love cooking and the kind of free and improvised quality of it. Not enough celery? Ok, I'll add alittle more onion. a little more milk; a little less sugar. Or whatever.
But baking seems to be much more exact.ing Go off just a little and you have a potential disaster on your hands. Like chemistry (it is chemistry) and I don't seem to have the same freedom to improvise or just play around or the patience for the precision.
So I don't bake. And I'm delighted with those of you who do.
Another one that hates chopping garlic. I hate the stuff in the jars though. When I found the frozen cubes of garlic, it was like a godsend. I always have them on hand.
Another thing that I hate is opening a can of tuna fish. I love it and will buy it already prepared (as I type I am eating Whole Foods tuna with apples and cranberries), but I just can't open the can. It's not the smell of the tuna fish, per se, but the smell of the can itself.
re: valerie
valerie, can't you almost "taste" the metal --- just from the scent? i know exactly what you mean.
re: alkapal
Yes, one time (about 12 years ago to be exact) I opened the can and began to prepare it, and it was something about the metallic smell/taste that made me lose it. I never opened a can of tuna fish again.
I'll do most any cooking task if I need to for a recipe. But I knew someone years ago whose wife could not cut up butter or margarine to dot the top of a casserole. She just couldn't do it. He'd have to do it for her, sometimes having to leave work early so she could get dinner in the oven.
re: AmyH
Add me to the list of those who do not bake. I'll cook at the drop of a hat, but have no interest in baking. It always seems like such a pain to me. I'd probably enjoy it more if my family had more of a sweet toothe, but even my teen-age sons don't. Last year I didn't even bake Christmas cookies because 1) we were going to be away for part of the holiday and 2) I threw away a bunch the year before.
I'm also not a big fan of sauteeing meat or poultry. I have a black stovetop and the slightest spatters become a mess.
re: kwe730
I don't think ALL baking is quite the chemistry experiment we've been told it is. Last week I took the basic Jordan Marsh blueberry muffin recipe and made a 7x11 coffee cake. I melted the butter rather than use the mixer. Subbed TJ's whole grain baking mix for flour, brown sugar for some of the white, added a heap of almond meal, upped the baking powder, added pistachios, and used rhubarb rather than berries. What's the worst that could happen? It would be heavier, more bread pudding than cake. As it happened, it rose well and tastes great. My only problem is that I didn't measure most of it so am not sure I can reproduce it!
I think you can play around with many cake and cookie recipes - if you're judicious and it's not for some festive function where your audience would whisper about a less-than-stellar result.
re: greygarious
I'm with you on this. I recently made the Pichet Ong walnut cookies with a lot more walnuts than called for, then took part of the dough (like 1/3), added a half a cup of flour, and made it into a crust for a chocolate ganache tart. Was fantastic. Also made PB coolkies with sweetened chestnut puree, delicious. I learned to bake at my (Canadian) mother's knee, and she was a bit slapdash with her measurements and improvisations. Seldom anything remotely approaching a failure.
re: kwe730
Not that I'm trying to convert you or anything - just wanted to point out that there is lot's of baking to be done that is on the savory side of the column. Breads, flatbreads, savory muffins, crackers. I love to bake but I'm not always in the mood for sweet stuff and actually my family doesn't have the biggest sweet tooth either. (Although every time I make Carole Walter's Banana Chocolate Chip Bundt Cake it disappears within 2 days....)
re: BamiaWruz
How about eating phyllo? I'll bet you don't turn up your nose that spanikopita.
re: oakjoan
I'm sure Barnia doesn't. I don't deep fry, but you won't see me refusing a french fry!
re: BamiaWruz
I used to be really frustrated by phyllo, but then came up with a method that works for me. Pull out the number of sheets you need, and place them on a damp dish towel. Fold all but the bottom sheet in half over to the other side, cover with a damp dish towel. Butter. Pull over the next sheet from the other side, recover, butter, repeat. When you get to the top of that side, reverse.
re: MMRuth
That's clever! I used to have trouble with it drying out before I got all the sheets buttered and in the pan, not the ones in wait under the towel, but the ones I'd buttered, I mean. I guess I work too slowly. Keeping everything on a towel, that just might solve the problem! Thanks!
The thing for me with whole fish, poultry, etc. is that I feel terribly guilty not putting everything to use. Sometimes I just don't feel like making stock from the carcass, etc. but that's why I have an extra freezer. I know it's not the most economical arrangement, but it's such a convenience living outside the metro area to be able to just freeze excess. What I save in the price of the protein, I probably pay utilities to freeze the bones, etc., though!
Peeling hard boiled eggs. Sometimes depending on the eggs it's easy, and I have better success if I start at the flatter end, but it drives me nuts picking away little pieces, trying not to chunk off all my precious whites. Then, there's the rinsing out the leftover yolk off my white. But, I do like me some grated egg white salad, so I suffer through if I can't convince someone to do it for me...
re: Emme
I used to hate the egg thing too, but learned a new method where the shell just slides right off easily. When I'm finished boiling, I drain and run the whole pan under cold water and while water is still running take each egg and crack good along side of sink then back into the cold bath - once they are all cracked, leave them in the cold water for a few minutes. They should come right off - I think it has to do with the cold water getting in between the egg and shell while they are still warm.
re: lexpatti
i always run under cold, but im gonna give the crack'n'sit thing a go now, thanks!!
Peeling and deveining shrimp. I'll do it - mainly to save the shells - but it's tedious and messy.
Peeling a bunch of shallots; sometimes I can only find the smaller ones. Tedious.
Cutting mangoes. Slippery suckers...
"Deleafing" thyme. I've tried different approaches but never get a nice clean strip.
re: Richard 16
I don't know if I mentioned this on this thread or elsewhere, but I recently starting cutting the shells with scissors, and that's made the task much easier, even easier than with the plastic tool I have that's designed to do it.
re: MMRuth
Totally agree that the plastic deveiners are useless, but the stainless steel ones, like this,
are easy to use and work brilliantly. I've had one for decades and have actually bought them for any friend at whose house I'm at all likely to be cooking. It may just be that I'm used to it, but I find it much more efficient than using a scissors.
re: Richard 16
Another vote for peeling & deveining shrimp. It is time consuming & just plain filthiness.
Not sure how standard this is -- it's at least standard in our household -- but plucking the tail off of Chinese yellow bean sprouts is a task I depise.
My mom (bless her heart) must've been OCD about this, because she would not cook, much less eat, yellow bean sprouts with those "icky" tails still on them.
Washing salad greens. Hate it, hate it, hate it. I think I was a cat in a former life--I hate getting my hands wet. I resort to salad mixes from the farmer's market and, in a pinch, salad in a sack from the supermarket. Yes, I know that I should re-wash those to be safe but I just won't do it.
re: Erika L
Yes, I hate washing greens as well. I buy 'hydroponic' ones from the farmer's market at a rediculous price, and don't wash those. Only if there is visible dirt to I pull out my new fancy salad spinner.
re: Erika L
Washing greens I like. Especially the sandy ones where you get to see all the sand settle on the bottom of the bowl with one quick swish. What gets me is drying them. Yes, the salad spiner gets much off, but not enough.
re: Erika L
Me too! I know I should eat more salad... Actually, that's the other thing I don't like to do - make salad. I love salad and happily eat it out every chance I get, but I feel completely underwhelmed by the prospect of doing it at home (oddly, I like to make dressing). I'll make homemade raviolii but I won't make a simple green salad.
re: emmaroseeats
OMG, thats funny - I absolutely love making salads. I think it's the creation of something with color, crunch, flavor, sweet, different each time, etc. I love chopping too. Sometimes, I just want to sit down to a huge salad and forget everything else - unfortunately hubby wants a small salad and xyz..................... I love bringing a big, different salad to a pot luck.
I will not peel potatoes. It seems like a total waste of time and the skins get stuck on your hands and the sink. So I make all my potato dishes skin on and am happy to have the added nutrients.
Another vote for deep frying. I don't like the idea of that much hot oil in my kitchen and I don't need the extra calories. If I want french fries or fried chicken, I'll go out to eat!
re: mojoeater
I'm another nonpeeler. It's pretty rare that I'm cooking something so refined that a potato or carrot skin will destroy the texture.
I tell myself it's because it's more nutritious, but I'm really just lazy!
re: mpjmph
When I don't feel like clarifying butter, I use a combination of melted butter and grapeseed oil instead.
re: MMRuth
How about ghee? I buy it in the Indian market, and since I don't use it often, keep it frozen.
re: greygarious
great option grey ghee is clarified brown butter. It has a longer shelf life and a higher smoke point 375 degrees than regular clarified butter and it has a nice nutty flavor from the carmilization of the milk solids.
re: greygarious
I also use ghee when a recipe calls for clarified butter. Actually, ghee is really stable, and is supposed to be fine stored at room temperature. But, like you, I don't use it very often and store it in the fridge for extra insurance.
There was a bit in Saveur about ghee. They said that ghee was clarified butter taken to another level with the extra heating. Keith2000 is correct -- clarified butter doesn't have the roasted caramely flavor that ghee has.
re: MMRuth
depends on what you are doing. it is the milk solids that burn in butter so the combination of oil and butter lessen the quantity of milk solids but not the temp at witch they burn. If you want to sear or pan fry in butter clarified is really the only way.
re: keith2000
oops I just realized that I spelled which wrong. I guess I was thinking about my highschool love of "buffy." I know that somebody knows what I am talking about.
I don't like deep frying. Cannot stand cleaning squid and smelts...cleaned smelts one time. Love them, but will never clean them again. Made a broth from lobster shells once....never again (the smell didn't leave the house for a week).
Don't like peeling butternut squash.
And like others, I don't like handling raw chicken so end up rarely cooking it.
I am suprised that I havn't seen artichokes on the list. they are a pain to clean, they stab you, and the hearts turn brown so fast. plus there is so much waste compared to the yield. I will clean them but I don't like it. oh and Fava beans come on what a pain. typically i substitute edamame. I like them better and they are so much easier to work with.
re: keith2000
Fava beans! I totally forgot about them. Went through that one time - will never do it again. Artichokes - I usually only buy baby artichokes now, much less waste.
re: keith2000
OMG! I third fava beans.
re: keith2000
But when you have a good fresh fava bean - it is totally worth it. and like pearl onions it is kinda fun to see them pop right out of the skin.
I won't shuck my own oysters - talk about dangerous!
re: MMRuth
Well, the best way is to only eat very fresh favas in season and then you can eat the whole thing! Yum. I admit that I also will peel favas.
I HATE peeling squash. I mean the kinds with indentations. If I can get away with it I'll steam them and then peel. Oh, and I also hate getting the seeds out of raw squash. Even with my latest IKEA melon baller type deal it's hard work. All those stringy bits. yech.
Actually, a friend recently introduced me to just putting a whole kabocha or whatever into the oven and baking it. Great results without all the dripping water from steaming.
re: oakjoan
I've never found ones tender/young enough that I didn't want to peel them.
re: arose
It could be the quantity of Fava's that I have had to peal the make it a tedious task to me. Although now that I think about it the one task I really hate is frenching green beans or asparagus...pointless.
I do like shucking oysters. I think I like it because it isn't easy and I like the challenge and the pride that comes from doing it well and fast. If you hold the oyster with a towel or a cut proof glove it is less dangerous. Also proper leverage is important.


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Monday Weather Update
Updated On: Feb 10 2014 09:58:45 AM EST
A pretty day today turns a bit turbulant by mid week with another, yes another, cataclysmic winter storm in the deep south. It's time for a look ahead with your Monday weather outlook.
It's been a winter to remember across the country but thankfully Jacksonville will be spared the harshness of Jack Frost this week as most of the biting cold moves north of our area. However, ice and snow may bring many big cities in Dixie to its knees by Tuesday.
We awoke to crystal clear skies and mighty chilly temperatures this Monday but those toasty 70s will bathe Jacksonville in a warm embrace by the afternoon as our winds turn westerly ahead of a developing storm system. You should begin to notice an increase in clouds across the region later today and into the overnight hours.
By Tuesday, we introduce slight rain chances with more clouds as another winter storm glazes over central and northern parts of Texas, Louisiana, Mississippi, Alabama, Georgia and South and North Carolina. Winter Storm Watches and warnings have already been hoisted for many of these areas from Dallas to Charlotte.
By Wednesday, we'll wake up to overcast skies as an area of low pressure beings to move into our region. With it expect widespread rainfall to enfulf our viewing area by the afternoon lasting into the overnight hours and the wee hours of the morning Thursday before more sunshine and cooler temperatures settle in for the weekend.
Friday through Sunday are looking very nice with temperatures in the 60s for daytime highs and 30s and 40s for lows.
We have had a few close calls with some pretty big winter storms this year. Even though we haven't gotten much here in Jacksonville, I'm amazed at how many close calls we've had. I mean a Winter Storm Watch a week ago for Jacksonville? Crazy. Unfortunately for all the snow/ice lovers here, this will be just another close call with no wintry weather expected in our neck-of-the-woods.
On a scale of 1 to 77, the percetage of ice covering the Great Lakes this record breaking winter, I'd give this week's weather a 51. Not good but not bad either. I think the end of the week will make up for the wet weather Wednesday.
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The Incidence of Perioperative Deep Venous Thromboses of the Lower Extremities
This study is currently recruiting participants. (see Contacts and Locations)
Verified January 2013 by University of Chicago
University of Chicago
Information provided by (Responsible Party):
University of Chicago
ClinicalTrials.gov Identifier:
First received: February 18, 2011
Last updated: September 4, 2013
Last verified: January 2013
- Full Text View
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No Study Results Posted on ClinicalTrials.gov for this Study
|Study Status:
|This study is currently recruiting participants.
|Estimated Study Completion Date:
|February 2015
|Estimated Primary Completion Date:
|February 2015 (Final data collection date for primary outcome measure)


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Members of the Los Alamos Hilltopper girls cross country team combined to take 10th place in last weekend's Nike Cross National (NXN) competition.
The team, which, because of state rules forbidding it, ran as a club team at the NXN regionals, which were held Saturday at Casa Grande, Arizona.
Maddy Foley once again led the way for Los Alamos' team, finishing 26th among runners in the team competition and 53rd overall, finishing in a time of 18 minutes, 41 seconds.
Los Alamos' girls placed four of their top five runners in the top 80 among team competitors to finish with 302 points. Directly ahead of Los Alamos in the final standings was a team from Taos High School, which finished with 296 points.
Earlier this month, both the Hilltopper boys and girls teams earned repeat wins at the state championship meet. The Hilltopper boys earned their fourth consecutive state title, while the girls grabbed their sixth straight.
Members of the Hilltopper championship boys team also took part at the NXN regional. Los Alamos' club finished 23rd overall in that competition.
Most of Los Alamos' runners were familiar with the course in Arizona. The regular season Desert Twilight meet was run at the same venue as the NXN regional.
Copyright © 2014
The Los Alamos Monitor is your source for local news, sports, events, and information in Los Alamos County and Los Alamos, NM, and the surrounding area.


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Photos and Description of this 5 bedroom holiday home in Scotland, Point Lookout - Summerlee
House, 5 Bedrooms, 5 Baths, (Sleeps 10-12)
Summerlee awaits you (5 bedrooms, 5 baths total). This classic beach house has been fully renovated and luxuriously appointed. The house features an open floor plan for easy entertaining. Situated directly on Chesapeake, hear the waves while you cook, read or relax; see diverse wildlife including, herons, swans, ospreys, bald eagles, and pelicans through expansive glass doors, from the screened-in porch, the wrap-around deck or the large deck off the master bedroom. Or, grab a beach chair or towel and head for the private sandy beach. The open floor plan, complete with a large kitchen, dining room, 2 sitting rooms and a TV room allows a large family or group to be together whether cooking, playing games, watching television or just relaxing. A crackling fire in the wood burning fireplace makes winter days at Summerlee as enticing as summer days. Enjoy a weekend wine tasting at nearby Woodlawn plantation - Slack wines dot com.
A short-bike ride away is Point Lookout State Park, a Civil War site. Today the park, which is located at the intersection of the Chesapeake Bay and the Potomac River, hosts miles of protected land set aside for biking, kayaking, boating, fishing, camping or enjoying nature as well as a museum that provides a historical perspective on the region. Or charter a boat at one of many local marinas for a day of fishing on the Bay. Another nearby historical site is St. Mary's City (10 miles), the original capital of Maryland. Visitors are 25 minutes from dining and shopping on Solomon's Island or in historic Leonardtown. Or enjoy one of several local marina restaurants. Want a day trip away? All that the nation's capital has to offer is a short 80 miles away.
Collect shells and beach glass while walking uninterrupted for miles along the sandy beach. Unlike typical cheek-by-jowl beach houses, Summerlee offer its visitors bayfront accommodations on an acre of land. Enjoy rare waterfront privacy so close to major cities and amenities.
Keywords: private beach house; open floor plan,;glass-enclosed;Chesapeake beach-front
- Suitability:
- children welcome
- non smoking only
- pets considered
About Peggy Binzel
Love urban life; also, love the isolated beach with amazing wildlife. Scotland is a welcome retreat from hectic city life.
Peggy Binzel purchased this house in 2007
Why Peggy Binzel chose Scotland, Point Lookout
Scotland is a rare find. Rarely do you find an area that begins with beautiful forests and opens up onto fabulous beaches. Little traffic but only 2 hours from Washington or Baltimore. I discovered a jewel.
What makes this house unique
Sunrise over the Bay with morning coffee is heavenly. Walks on the beach. Take a 30 minute kayak ride or a 5 hours one - very convenient out the front door. Enjoy a tasting of good quality local wines at beautiful Woodlawn plantation just 10 miles away.


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text: I'm generally tolerant of heat, dry or humid (well, humid to a certain extent), but many days at Pennsic had me sweating sheets of water, when i wasn't being drenched by sheets of water from the clouds. I can't speak for the week after Pennsic (i spent part of it in Columbus and part in Philadelphia), but I was at Cooper's Lake Saturday and Sunday (11th and 12th). If it had been like that during most of the previous week, i'd have been fine. It was hot and humid, but not as hot or as humid as it had been. I expected heat and humidity and a day or two of hard rain. But the weather at Pennsic this year all rather, uh, exceeded, shall we say, my expectations. -- Urtatim (that's err-tah-TEEM) the persona formerly known as Anahita


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Welcome to Health Care Medical Clinic
HCMC is an English friendly general practice, located on the Chiangmai-Hangdong road , Muang Chiangmai. Dr. Nisachon Morgan,M.D. is a full-time practitioner at HCMC together with her professionally trained clinic staff. We are dedicated to providing you with excellent and professional care at our clinic.
Shingles vaccine ( Zostavax ®) is now available at HCMC
Rosuvastatin (European Generic) Crestor
What is your choice of yogurt?
INFLUEZA ALERT (17th October 2014)
B12 (Cobalamin) Deficiency


text: Since November of last year, we here at Crossfade have been scratching our heads, wondering, "What is 11?" Last night, all of the mystery was unveiled at E11EVEN Miami's media opening, where we got to experience firsthand the "upscale nightclub, meets Cirque du Soleil, meets international cabaret." ... More >>


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Union First Market to Acquire StellarOne in $445M Deal
by AP
posted Jun 10 2013 9:39AM
RICHMOND, Va. (AP) - Union First Market Bankshares Corp. plans to acquire StellarOne Corp. in a stock transaction valued at $445 million.
The banks announced the signing of a definitive merger agreement on Monday in a news release. They say the merger will create the largest community banking institution in Virginia, with total assets of more than $7 billion.
The combined company will retain the Union name. Its headquarters will remain in Richmond.
Union CEO G. William Beale will lead the combined company's leadership team. StellarOne president and CEO O.R. Barham Jr. will retire, effective when the merger is completed. StellarOne chairman Raymond D. Smoot Jr. will become chairman of the combined company.
The merger must be approved by regulators and shareholders. It's expected to be completed around Jan. 1, 2014.
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Six Best Club Parties in Miami This Week
By Laurie Charles
Roca, Patron's New Tequila, Now Available in Miami
By David Minsky
Top Chef Talks Pizza and Siena Tavern Miami
By Jen Mangham
Five Reasons to Join a CSA for Fall
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By Travis Cohen
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By Hannah Sentenac
Choices Kitchen Now Offers Full Menu
By Hannah Sentenac
You've never heard an oldies station quite like this one. Yes, Roy Orbison's "Only the Lonely" has been played to death by DJs -- but how about Los Locos del Ritmo's note-for-note Spanish-language take on that wistful ballad? Or Roberto Jordán's Spanish cover of Redbone's bouncy Seventies classic "Come and Get Your Love"? Or Vianey Valdez's rousing rendition of the Isley Brothers' "Twist and Shout"? Welcome to the slightly surreal world of Clásica 92, where these Spanish pop oldies happily co-exist with their U.S. cousins. It's a wonderfully elastic format, skipping across decades and genres, making room for the Eagles and the Bee Gees alongside their south-of-the-border colleagues. Whether you're a Latino nostalgic for the homeland radio sounds of your youth, or an Anglo reliving your past in an entirely new way, Clásica 92 is one of our city's unheralded treasures.
Readers Choice: WLRN-FM (91.3)


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Sales Representative - Franchise Opportunity!
* Franchise opportunity
* £30-60k average earnings in year one, growing thereafter
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* London, and Nationwide
This leading German E-Commerce Company is offering Sales Representative / Team Leader Franchise Opportunities in London and across the UK to join a business that already has more than 32,000 distributors and 1.2 million customers.
The company has expanded rapidly over the last 2 years, as the E-Commerce industry continues to thrive. Their success has been down to their unique combination of E-Commerce, Networking, Direct Selling and Franchising; offering those involved a great opportunity and benefits.
They offer a technologically ground-breaking payment terminal (or alternatively payments can be processed through mobile phones and even fingerprint technology) which, when sold to a retailer, financially benefits the retailer, the customer, and you as the Franchisee.
To succeed in this Sales Representative / Team Leader Franchise Opportunity, you should:
- Have a high level of entrepreneurial spirit
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No huge investment is needed; there is a set-up fee of just £818 to become a Franchisee Sales Executive / Team Leader (special offer for January - normally £1,300!).
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If the details shown on your CV match our client's requirements, we will provide our client with your full details so that they can judge whether you may be suitable for the opportunity advertised. Your details, as submitted by you, will only be used in relation to this specific opportunity. By applying to this advert and submitting your CV and/or cover letter to us, you give express consent to us using your details for this purpose.
Pure Online Recruitment is a flat fee online recruitment company, who actively recruit for the following roles: Franchise, Self Employed, E-Commerce, Sales, Business Development, Team Leader in London and the UK.
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Saturday Science Links: November 15, 2014
Conflicts, collisions, and comets are the theme in this week's Saturday Science Links.
The Resource Finder has powerful filtering features — check out the tutorial to learn more.
Conflicts, collisions, and comets are the theme in this week's Saturday Science Links.
Does the human race all descend from two individuals? Genomic science says no, but it doesn't rule out the possibility that Adam and Eve were still historic persons.
The one thing on which the entire Genesis debate hinges is whether we acknowledge the role played by hermeneutics.
John Calvin really believed that the sun revolved around the earth, but we shouldn't dismiss the rest of his theology because of this error.
In science news this week, read about magical nose cells, 45,000 year old thigh bones, and the weirdest looking dinosaur ever.
Written by BioLogos Fellow of Biology Dennis Venema, this series of posts is intended as a basic introduction to the science of evolution for non-specialists.
In this video originally featured in March of 2012, Dr. David Finch, a biologist at New York University, discusses his thoughts on both Creationism and the effects of "new atheists" like Richard Dawkins.
"We should be slow to accuse another of discarding the authority of Scripture, and therefore denouncing them, just because they interpret Scripture differently than we do."
News about the Ebola outbreak and initiatives in genomic medicine lead our news roundup this week, with a collection of research and learning opportunities in biology and at the science/faith border to follow.
Learning about science has taught me humility about my Bible reading and it has pushed me to think again, to read again, to ask again, and to wonder all over again what the Bible was saying when it was written and how the Bible was heard to its original hearers (so far as the evidence permits us to know such things).
This week in origins news, a great collection of articles by key players in the conversation about theology and science, a surprising science fair discovery, and the Apollo 11 anniversary!
Conflicts occur when people argue one worldview against another. They may be arguing Atheism versus Monotheism, then pull out science as a weapon saying, "science proves I'm right because of this or that..." In my view, science is rather more limited than this. Science has a lot of interesting resonances with the big questions, and can inform them, but I don't believe it can answer them.
For my part, the historical setting of the text plays an important role in how I read. It's not a problem in my view to see the authors of Genesis embedded in their times, writing in the scientific/mythological terms they knew, even if those terms are now obsolete.
This weeks in Origins news: studies of a skeleton uncovered in 2007 provide clues about rapid human evolution in the Americas, our climate and Christian stewardship, a few BioLogos folks give interviews, and some cool links to miscellaneous finds.
When read in this way, the Genesis stories may be seen as one of the greatest-ever revolutions in human understanding. Genesis used the literary forms of the day to introduce its readers to a rational God who cares for people – and whose faithfulness made science possible. Genesis is expressly about theology, not science.


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Posted: 05/28/2014 by Elizabeth Agnvall | Comments
If you're a cynic, you'll probably disregard this, but researchers say that cynical mistrust will triple your risk of developing dementia. Scoff all you want, but researchers in Finland who tested 1,449 older adults (average age: 71) found that highly cynical people were three times more likely to develop dementia than those with a more trusting, optimistic personality, according to a study published today in the journal Neurology. In other words, "your personality may affect your brain health," explained lead …
Posted: 12/30/2013 by Steve Mencher | Comments
News, discoveries and fun … 1 … That science fiction author and futurist Isaac Asimov got it right 50 years ago when he wrote: "Communication will become sight-sound and you will see as well as hear the person you telephone." (Learn more at Buzzfeed) 2 … That about half of us think 2014 will be a better year overall than 2013. (Learn more at USA Today) 3 … That some things will be more expensive in 2014, including beef, bread, …
Posted: 05/07/2013 by Steve Mencher | Comments
My dad was a master complainer. A king of kvetching. He had a symphony of noises and a palette of winces and scowls to make his annoyance known to all. Dad would never have taken part in a growing fad: purple rubber bracelets carved with the words "A Complaint Free World." Ten million bracelets are supposedly out there in more than 100 countries, although who knows how many are being worn. The bracelet is inspiration for nitpickers, grouches and grumblers …
Posted: 03/04/2013 by Candy Sagon | Comments
Bad news for the relentlessly cheery Pollyannas among us: Grumpy old men (and women) may live longer. Or so says a new German study that suggests that pessimists live longer, healthier lives than those who are overly optimistic. The new research, published online this month in the journal Psychology and Aging, finds that people who have low expectations for their future satisfaction actually have less disability and death than do those who overestimate their future happiness. In other words, Eeyore …
Posted: 08/22/2012 by Elizabeth Nolan Brown | Comments
Optimism among the aged may be more common than you think. By "you," I mean the proverbial you, of course — you in particular might have no doubt that life doesn't stop being a bowl of cherries at 65. Based on what frequently runs in the media, however, anyone could be forgiven for thinking older Americans are all just downright miserable. So what a surprising change of pace this "United States of Aging" survey turned out to be.
Posted: 08/08/2012 by Elizabeth Nolan Brown | Comments
Life is good? Most retirees think so, at least according to one new survey. Conducted by USA Today, UnitedHealthcare and the National Council on Aging, the poll of Americans age 60 and older found a surprising amount of optimism in a cohort often painted as scared, sad and struggling.
AARP is a nonprofit, nonpartisan organization that helps people 50 and older improve the quality of their lives.


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History of Parliament Trust
Journal of the House of Lords: volume 12: 1666-1675
Year published
83, 84
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'House of Lords Journal Volume 12: 21 January 1667', Journal of the House of Lords: volume 12: 1666-1675 (1767-1830), pp. 83-84. URL: http://www.british-history.ac.uk/report.aspx?compid=12463 Date accessed: 26 November 2014.
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DIE Lunæ, 21 die Januarii.
Message from H. C. with Bills; and to return Scawen's.
D. of Bucks' Claim to the Title of Lord Roos.
Message from H. C. for a Day to hear L. Mordant's Cause; and to remind the Lords of the Bill for Judicature about Houses burnt in London.
L. Mordant's Trial appointed.
Answer to H. C.
L. Mordant's Counsel assigned.
Order for his Witnesses.
Lives on Estates, for Discovery of Bill.
Canary Company Patent.
Houses burnt in London, Judicature Bill.
Sir S. Shirley's Bill.
Sir J. Poyntz' Bill.
L. Abergavenny's Bill.
Domini tam Spirituales quam Temporales præsentes
The Lord Privy Seal sat Speaker this Day, in the
Absence of the Lord Chancellor.
A Message was brought from the House of Commons,
by the Lord St. John and others; which consisted of
these Particulars:
1. To return a Bill sent to the Commons, for restoring
in Blood Francis Scawen Gentleman, to which the
Commons agree.
2. They brought up Two Bills passed the Commons,
whereunto their Lordships Concurrence is desired:
1. "An Act for Confirmation of a Settlement of
the Estate of Sir Seymour Shirley Baronet."
2. "An Act for settling the Molety of the Manor
of Iron Acton on Sir John Poyntz."
This Day being appointed to hear the Counsel of the
Duke of Bucks, concerning His Claim to the Title of
Lord Rosse; Counsel being at the Bar, the Petition
of the Duke of Bucks was read; to which these Exceptions were taken by the Counsel of the Earl of
"1. That the said Petition is not against the Earl,
but against his Son, who is not made a Party, nor
summoned to appear."
"2. That the Duke of Bucks doth not in his Petition
set out by any Matter how he derives his Title of
Lord Rosse, soas no certain Answer can be made
The House, upon serious Debate of this Business,
came to this Resolution:
The Question being put, "Whether to proceed
further upon this Petition of the Duke of
It was Resolved in the Affirmative.
Upon this, the Counsel were called in, and told by
the Speaker, "That this House will proceed upon this
Business To-morrow Morning, at Ten of the Clock."
A Message was brought from the House of Commons,
by Sir William Lowther and others:
To desire their Lordships would please to appoint a
Day for hearing the Cause concerning the Lord Viscount Mordant, upon the Impeachment brought up from
the House of Commons against him.
2. To put their Lordships in Mind of a Bill depending in this House, for erecting a Court of Judicature
to determine the Differences that may arise concerning
Houses lately burned in London.
ORDERED, That Saturday Morning next is appointed
to hear the Cause upon the Impeachment of the House
of Commons against the Lord Viscount Mordant.
The Answer returned was:
That this House hath appointed Saturday Morning
next, for the hearing the Cause upon the Impeachment
of the House of Commons against the Lord Viscount
Touching the other Particular of this Message, this
House will send an Answer by Messengers of their own.
ORDERED, That, upon the Desire of the Lord Viscount Mordant, Mr. Ayliff, Mr. Jones, and Mr. Winnington, Counsellors at Law, are hereby assigned Counsel
on the Behalf of the said Lord Viscount Mordant, in
his Defence to the Articles of Impeachment brought
up against his Lordship by the Commons assembled in
Parliament, in the Name of themselves and of all the
Commons of England, for several High Crimes and
Misdemeanors committed by him.
ORDERED, That the Lord Viscount Mordant shall
have an Order for such Witnesses whose Names he
shall give in to the Clerk, to appear on Saturday Morning next, to give Evidence of their Knowledge on his
Lordship's Behalf concerning the Matters mentioned in
the Articles of Impeachment brought up to this House
by the Commons assembled in Parliament against his
ORDERED, That the Committee for the Bill for Discovery of Lives do meet this Afternoon; and Mr.
Justice Windham is appointed to attend that Committee.
ORDERED, That the Consideration of the Business
concerning the Canary Company shall be on Thursday
Morning next.
ORDERED, That the Committee for the Bill for
erecting a Judicature for determining Differences touching Houses burned in London do meet this Afternoon.
Hodie 1a
vice lecta est Billa, "An Act for Confirmation of a Settlement of the Estate of Sir Seymour
Shirley Baronet."
Hodie 1a
vice lecta est Billa, "An Act for settling
the Moiety of the Manor of Iron Acton on Sir John
ORDERED, That the Committee for the Lady Abergaveny's Bill do meet To-morrow Morning.
The Earl of Aylesbury was added to the Committee
for the Bill concerning the Judicatory in London.
* * * * * * * * *
Dominus Custos Privati Sigilli declaravit præsens Parliamentum continuandum esse usque in diem Martis,
videlicet, 22um diem instantis Januarii, hora decima Aurora, Dominis sic decernentibus.
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