text:
School Street Bistro
- Address:
116 N School St
Lodi, CA 95240Neighborhood:
- Cuisine:
SouthernPrice: $30 and under
School Street Bistro
- Dining Style: Casual Dining
- Website: http://schoolstbistro.com/
- Phone: (209) 333-3950
- Hours of Operation:
Lunch: Tuesday - Saturday: 11:30pm - 2:00pm
Dinner: Tuesday - Saturday: 5:30pm - 9:00pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: American, Comfort Food, Southern
- Executive Chef: Christopher Ross
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Bar Dining, Beer, Counter Seating, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Takeout, Wheelchair Access, Wine
A word from School Street Bistro
Bistro is defined as "a small informal restaurant serving wine" and School Street Bistro is a true bistro located in the heart of Lodi wine country. Focusing on the comfort foods of the Southern United States combined with fresh locally grown produce, wild sustainable seafood, and top quality meats, School Street Bistro delivers a unique "hometown" restaurant experience. School Street offers an extensive hand-picked local and imported wine list, as well as domestic and imported beers. Owned and operated since 2002 by a local Lodi Winemaker and his Family who have roots in the South, the Bistro offers a casual dining experience with warm Southern hospitality.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerNeigborhood Gem
- Diners' Choice WinnerMost Booked
School Street Bistro - Best Restaurants in Lodi ›
School Street Bistro reviews from OpenTable diners
33 reviews since July 30, 2014
- Food4.6Service4.6
- Ambiance4.1Noise LevelModerate
fit for foodies (25)neighborhood gem (23)notable wine list (11)special occasion (9)good for groups (9)great for lunch (6)romantic (5)kid-friendly (2)great for brunch (2)great for outdoor dining (2)scenic view (1)late-night find (1)Show More
- NorthstarVIPDined on 11/7/2014The food was really excellent. However, the noise level ruined the experience. Large plate glass windows, concrete floors, brick walls and a solid ceiling makes for an intolerable din. Even the waiter had difficulty hearing our order. I you can manage an evening without conversation with your partner, this is great. Otherwise, dine at your own risk.Special Features:
- My Favorite Lodi RestaurentOpenTable Diner Since 2008Dined on 10/22/2014We don't go very often since moving to Galt, but are never disappointed when we do.Special Features:
- Always a hit62carman55Dined on 10/22/2014School Street Bistro is our favorite place to eat in Lodi. Every meal is a treat. The service is impeccable. The food is interesting and presented attractively. The only drawback is the noise level when there are a lot of diners. The School Street staff has been accommodating and seated us in a quiet corner when we have asked in advance.Special Features:
- Excellent!OpenTable Diner Since 2014Dined on 10/11/2014We had lunch here. The food and service were excellent. We Will definitely be back!Special Features:I would recommend this to a friend.
- A delicious taste of the South!Brandon209VIPDined on 10/4/2014It was a first visit for each of our party of 4. I had heard School Street Bistro was excellent and our Birthday dinner was nothing short of that. The service was outstanding and from the loaded potato soup, wedge salad, deviled eggs, to the pork loin, sole almandine, and lemon shrimp, everything was nicely prepared and consistently yummy! And dessert... The pecan caramel bread pudding was out if this world. The only drawback was the noise level with a lively party of 12, but after they left it was easier to hold a conversation. I will definitely go back!!!Special Features:I would recommend this to a friend.
- Consistently good!4timesurvivorDined on 9/27/2014This was my third visit to the School Street Bistro, and each time, the food has been very good and the service outstanding. Prices are very reasonable, especially for the winery-affiliated wine choices. Highly recommended!Special Features:I would recommend this to a friend.
- OpenTable Diner Since 2005VIPDined on 9/19/2014everything was so good.....meatloaf/mac n cheese incredible.....bbq shrimp/grits awesome! Service was great! Not too busy at 6:00.Special Features:
- Dessert FoodiesDominodivasDined on 9/11/2014Our group of girls look for restaurants that serve the very best desserts. The Pecan Bread Pudding is divine here. I had the Lemon Refrigerator Pie which was also good. We just keep coming back here for the desserts. They are always good with a cup of tea, coffee or a glass of wine.Special Features:
- Movie Date NightJamesDined on 8/30/2014SSB is the perfect spot for a before or after movie meal. Directly across the street from the theater, it has a great menu and delicious preparation. Our service was a little slow, but that seemed more to do with the kitchen than wait staff. Since we went to a late matinee, we weren't in a rush to finish our dinner, but if you're eating before the movie, make sure your server knows. We will definitely return.Special Features:
- a touch of Southern cookingCa1iforniaDined on 8/30/2014The fried green tomatoes and barbecued shrimp dish were both very good.Special Features:I would recommend this to a friend.
- gem in lodiShLTomDined on 8/15/2014School Street Bistro can be depended on to provide a wonderful meal, at a reasonable price. Classy for Lodi. I have taken business associates from many countries there, and all were happy with the experience. Great California cuisine. the fried green tomato appetizer surprises and satisfies.Special Features:I would recommend this to a friend.
- Mixed reviewOpenTable Diner Since 2004Dined on 8/13/2014Have been here before and enjoyed the lunch. This time was a mix. The fried green tomato appetizer was terrific! They used cornmeal and added a very yummy sauce topping. The portobello mushroom sandwich on a wheat bun was good. I had the watermelon salad special. The greens were crisp. The dressing was very nice. I didn't like the grilled watermelon; it took away from its juiciness. The bad part was the grilled shrimp on a skewer. Four good sized shrimps; overcooked and charred. All I could taste was the char; so only had one. The server never returned to check on us. As we left, she saw three shrimp remaining; didn't ask if there was a problem. When I said the shrimp were charred, there was no apology and no offer to adjust the bill. Bad.
- Great for familykm6frogsDined on 8/9/2014I have four generations to please in a restaurant; everyone likes the School Street Bistro! Great food, great service.Special Features:
- OpenTable Diner Since 2014Dined on 8/8/2014enjoy going to the restaurant, service is great and friendlySpecial Features:I would recommend this to a friend.
- MandGDined on 8/7/2014Perfect as always! Great pick for our 4th anniversary dinner, but it's always a great choice no matter the occassion. The shrimp and grits are amazing!Special Features:I would recommend this to a friend.
- Great go-toRSakuraDined on 8/2/2014This was my fourth or fifth time to School Street Bistro, and I leave happy every time. The pork is fantastic, particularly with the house-made applesauce it's served with seasonally. The salads are a nice departure from standard fare without getting weird. School Street is perfect for small groups with varied palates-- they have something for everyone, including a well-rounded wine list representing Lodi favorites. My family of mixed vegetarians and carnivores can all eat happily here, which is an accomplishment on its own. Make a reservation on Open Table if you want to visit during prime dinner hours. School Street is cozy inside and fills up quick. As a result, it can be a little noisy, but it would never stop me from coming back.Special Features:
- A good EveningTuskerdoodle99Dined on 8/2/2014Our meal was great and the server was most accommodating, offering separate checks. There is a great menu to choose from as well as daily specials. Our server was knowledgeable about the menu items, their ingredients, and preparation.Special Features:
- The following 26 reviews are from the School Street Bistro reviews archive.
- Dinner for 4SuzSenDined on 7/25/2014Loved the dinner we had here on Friday night. We did have reservations, but probably didn't need them. We didn't want to take a chance though. Loved the service and our food. We had two appetizers, Fried okra and Thin Red Onion Rings. Both were good. They have different sauces you can use that make each taste differently. The four of us all had the Shrimp Poor Boys and would highly recommend them. Fresh tasting and a real treat. We will be back the next time we are in town.Special Features:
- School Street BistroBullfrog6Dined on 7/25/2014This restaurant has been consistently good to very good. Service is excellent. Innovative menu choices and specials. Their version of mac and cheese is outstanding. Greens are fresh and their meatloaf is very good.Special Features:
- Excellent!OpenTable Diner Since 2013Dined on 7/1/2014We had dinner here at the recommendation of a friend and it was a great experience. The best part of my meal was the chicken tortilla soup. It was crunchy, spicy, and absolutely phenomenal! Would definitely come here again!Special Features:
- Perfect dinner spotJustGettingStartedDined on 6/25/2014Excellent food with a southern/French twist. Wine list is fantastic, and there's always something special to try.Special Features:I would recommend this to a friend.
- LCLikes2dineDined on 6/7/2014The food and service were great, but the noise level made conversation difficult.Special Features:I would recommend this to a friend.
- Great find!4timesurvivorDined on 5/31/2014This was my second visit to School Street bistro, and both experiences have been excellent. The service is attentive. The food is fresh, expertly cooked, and reasonably priced. One of my pet peeves is over-priced wine, but not at School Street. Because the owners are vintners, the Twin Langes wines are priced low to entice diners to sample them. Nondescript ambience inside the restaurant, but this bistro is well worth a visit for the food and service. I'll be back!Special Features:
- Great placeBarflyVIPDined on 5/23/2014Shrimp & Grits were to die for! Calamari was lightly battered. Service was very good. Took over 24 hour for my OpenTable points to post which was disturbing.Special Features:I would recommend this to a friend.
- Lodi's best restaurant experiencethankmelaterDined on 5/22/2014This is Lodi's best restaurant experience. Consistently well-prepared food from a creative menu, with seasonal specials and vegetarian options, served by a professional but friendly staff. The room and the vibe are definitely "bistro", with high ceilings and brick walls, so it can get a little noisy. The wine list is very well priced and features many of Lodi's fine wines, with other California and European vintages represented as well. All in all, our family favorite.Special Features:I would recommend this to a friend.
- One of Lodi's Best Dinner Choices!62carman55Dined on 5/15/2014School Street Bistro is always one of our top two choices for dinner in the area. The service is impeccable. The food is excellent. The ambiance is charming. It is a great place to take guests, our reason for dinner out Thursday. We ordered fried asparagus and calamari for appetizers. All agreed the asparagus was the best we have ever eaten. The calamari was tender and tasty. Two ordered the pork chop and two order the Bistro steak entrees. All of us thoroughly enjoyed our meals. The dessert menu offered several tempting choices but we had to pass this trip; none of us finished our entrees due to the sizable portions. We look forward to our next School Street Bistro occasion!Special Features:I would recommend this to a friend.
- Lodi FindjojoeatsDined on 5/10/2014Good variety of lunch items. Very attentive service. Nice wine list. Some unique items on the menu and all menu items were fairly priced. We would surely return.Special Features:I would recommend this to a friend.
- Good interesting foodbrunchVIPDined on 5/7/2014My salmon was fabulous. My husband's calamari steak over linguini was good but only because of the pecan crust. The actual calamari was not seasoned. And the linguini was lacking flavor. The fried asparagus appetizer was good but I prefer a tempura batter. The calamari appetizer was quite good but you have to like strongly brined black olives which I do! Our friends ordered the meatloaf and the steak salad. The meatloaf came out as a round meatball. The steak salad looked great! Service was spotty. It was a long time before the waiter took our order. He came to the table and poured water and before we could tell him we were ready he dashed off. Never making eye contact. We will go back but service needs to improve.Special Features:I would recommend this to a friend.
- Very good foodMickyDined on 4/18/2014This was our second time having dinner at the Bistro. The food was very good - tasty, great presentation, and good size portions. The room and table were both lovely. BUT, the noise level was too LOUD. At times, we couldn't hear the people across from us.Special Features:
- Always A SurprisehappyDined on 3/15/2014School St usually will offer a special appetizer, entre and wine for Friday and Saturday evenings. I have to confess that I usually have the special. The wine paired with the entre is always spot on. The staff have very good relationships with many of the diners. So it is apparent there are a lot of "regulars" eating here. Diana, the lady who greets and seats guests, has a wonderful uplifting way about her which really sets the tone for your dining experience. David and Tricia, the owners, mingle throughout the evening making sure everything is satisfactory to the customers. The food is excellent and you are treated as family.Special Features:I would recommend this to a friend.
- great/bad experiencemartyDined on 3/8/2014We have always enjoyed school street and believe it is one of the best in our area. But for some reason it was so noisy that it made the evening unpleasant. The food was excellent but was very late ie we came at 7pm and didn't get our main course 'til about 8:30. The apologized a lot and were very frustrated themselves and gave us our drinks free of charge. I wonder if some type of sound damptner (on the ceiling?)could be put in to lower the noise level. We could hardly hear each other. There were a group of young guys that were having a good/loud time.We took some new neighbors here as we felt it would be a great experience. Hope we can come back to a better time. ThanksSpecial Features:I would recommend this to a friend.
- Once again, top notch.JLwinoDined on 3/8/2014Friendly service, awesome food, delicious wine...great time with friends!Special Features:
- A Real GemVickieDined on 3/7/2014This place is just great. I try to have dinner here any time I'm near Lodi. The food is ALWAYS far above average: creative choices, perfectly prepared, and you get much more for your money than most upscale restaurants in the Sacramento area. The staff is upbeat, friendly, and always gracious. There's a waiter (I am SO sorry I can't remember his name!) who is incredibly personable and always has the customers smiling and laughing. The wine list is just the right size and features wines from the owner's winery which are excellent. I had the Pinot Noir this last time and it was the best so far. Now, if they could do anything to make it a bit more romantic and comfortable, School Street Bistro would be my favorite place!Special Features:
- fabulous find!brunchVIPDined on 2/19/2014Thank goodness for Open Table or I never would have thought to go to this restaurant. It's a hidden gem in Lodi. The Andouille kale soup and the caeser salad were fantastic! And the onion rings near perfection. We will be back,.Special Features:I would recommend this to a friend.
- My favorite restaurant in LodiLarryDined on 2/15/2014It never disappoints, you can always count on a great meal and great service!Special Features:
- as usual,it was fantastic!OpenTable Diner Since 2014Dined on 2/15/2014Sandy is stuck on your catfish, and I love your steak. There is one problem we can never eat it all and we have to get a doggy bag for latter and we do not own a dog. The next time we are at the restaurant I am going to try the bacon wrapped meatloaf and Sandy is going to try the chicken both of which were recommended to us by two diners setting next to usSpecial Features:I would recommend this to a friend.
- Left extremely disappointedBoscoDined on 2/15/2014Is it reasonable to wait for one hour for your entree to arrive at your table? If you order chicken, would you like to be served a tiny chicken breast that is dry and tough? Would you enjoy a meal at a restaurant that is so noisy that conversation across the table is nearly impossible? How would you feel about a wait staff that seems to intentionally ignore you? If you answered no to any of these questions, I suggest you look elsewhere for an enjoyable evening meal or else you will leave this restaurant utterly disappointed.
- 7692FVIPDined on 1/3/2014I was an out-of-town visitor and found the School Street Bistro online and also checked it out while walking through town. I dined alone, which often gets a woman poor service - not here! Service was attentive from the moment I walked in the door and not in a condescending "poor woman dining alone" kind of way, but rather in a professional, friendly and attentive manner. I had a BBQ shrimp salad that was delicious - moist flavorful shrimp with a good dose of heat cooled with a blue cheese dressing, oh and topped with crispy thin onion rings. Mmmmm.Special Features:
- First time since menu changeOpenTable Diner Since 2007Dined on 12/31/2013My wife and I dined at School Street Bistro on New Year's Eve before seeing a movie. We both hadn't been in 3-4 years and were surprised when we saw their menu now had a southern/creole influence. The menu has a lot of options for a restaurant their size and is competitively priced for the downtown Lodi area. My only word of caution is that it can get pretty noisy inside, so it may not be the best choice if you're looking for a quiet, romantic meal. We'll definitely keep it in mind next time we're looking to go out in Lodi.Special Features:
- Solid food & wine, friendly serviceJL101Dined on 12/31/2013Four of us dined here for New Years Eve. Even on a busy night such as NYE, the food was great, the wine list is adventurous and the service delivered flawlessly. All at very reasonable prices. Good job and we'll see you again real soon!Special Features:I would recommend this to a friend.


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subset: commoncrawl


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Food traditions?
What are yours?
On another thread, mamchef mentioned that she made cake for her boys on the first day of school because, she always has cake on the first day of school. I would love to hear about your food traditions. The common ones for me. Ham on Easter. Turkey on Thanksgiving. You know, the usual. I don't think I have any ones that are unique or special. DO you? Tell me about your traditions involving food. The common ones and the not so common. Thanks. :)
Three families and one thanksgiving for over 20 years. One Lady makes bread and desserts, the hostess the turkey, ham, and starches, the host provides the drinks, and I provide veggies and appetizers. Recently, the apps has been taken over by the next generation. All the rest do cleanup. While playing Gregorian chants and Alice's Restaurant on the stereo.
My older brother's birthday is Christmas Eve. He passed away 10 years ago, but for the first 18 years of my life dinner on Christmas Eve was his pick, usually oysters or take out Chinese. Christmas breakfast was always left over birthday cake. After he died, we reinvented a lot of Christmas traditions. We still have take out on the 24th, usually pizza, but first go to the mall and sit on a bench with a cup of coffee watching the last minute actions. On Christmas morning, we have potato pancakes for brunch on Christmas, using potatoes that Santa leaves in each stocking.
We've always done some version of the Feast of the Seven (or three) fishes on Christmas Eve. Grill cheese sandwiches and Campbell's tomato soup on Fridays during Lent. We always camp on the last weekend of October with three families and the boozy cheese recipe I found on this site has made an appearance for the last 4 or 5 years.
re: southernitalian
What is the boozy cheese recipe? Does it go with smores?!?!
I welcome summer on Memorial Day weekend with a cooked-on-the-grill chicken,sausage and seafood paella....then on Labor Day weekend I sadly say "goodbye" to summer with
the same dish. The paella pan I have is about 18 inches so will feed quite a few folks, with
the addition of a salad and dessert. Been making this for about 25 years and have lived in
three diffeent towns in those same years. People in all three towns loved the dish!
There are two that come to mind (the first one was so much fun when we were kids)
1) "Magic" leprechaun milk on St. P's Day: My Mom (and her Mom and maybe longer than that) would put a drop of green food coloring in the bottom of our breakfast milk glass in the morning. So when we were at the table she would pour in the white milk and it would MAGICALLY turn green in our glass, proving that the Leprechaun had been around. It was awesome and took WAY longer than you'd think for us to figure out. Everyone should do this with their kids.
2) Oyster Stew on Christmas. (Dad's side of the family tradition). It was horrible but we always had it until I was well into High School when my Dad FINALLY told my grandmother that he didn't really like it (I bet he said we kids didn't like it though). She said she didn't like it either, so thus ended the tradition. But honestly I've been thinking of giving it another try with a much better recipe . . . .
re: thimes
OK. I got a good laugh at the oyster stew story. She'd been making oyster stew for years, and didn't like the stuff? Too funny.
re: thimes
can I ask where you're from, Thimes?
My great-grandparents' anniversary was Christmas Eve, and the family gathered at their northern Indiana home until my great-grandmother couldn't do it anymore -- for oyster stew (and those little pillowy crackers)
re: sunshine842
Wow - you're the first person I've ever met (okay we haven't really met) that has EVER had this tradition.
My Grandparents were from Wisconsin. That side of the family has been in the US for generations (DAR and all that) but the family line is very much German. I wonder if it is a German thing since Indiana and Wisconsin have strong German immigrant populations. Where your Grandparents German?
re: thimes
That's why I asked...it's not all that common a tradition!
My great-grandmother was 2nd generation Swiss (spoke "Dutch" (sic) when she didn't want any of us to know what she was talking about) - her grandfather had immigrated in the 1850s.
But my great-granddad WAS 2nd generation German - from the Saarland (also 1850s). Lots of Swiss in Sconsin, too...It might well be a "paterland" tradition --
Anybody else out there have any input?
re: sunshine842
I'm German, and I have never heard of any xmas tradition (or other tradition) to do with oyster stew. Bummer, really, cause I like oysters.
re: sunshine842
My BiL's family is from Germany, and they always had oyster stew for Christmas.
re: tzurriz
Really? How bizarre? Which region, do you know?
re: linguafood
I don't, sorry, but he grew up in Nebraska. My husband's family (father's side) is also of German descent, black forest region, and they have no such tradition.
re: tzurriz
Well, it's funny. I'm from the Rhineland where no such tradition exists, but my mom and I are very fond of seafood, so instead of the traditional xmas goose or carp (!), we'd get a variety of seafood salads, shrimp, and other little treats, and feast over a few hours while watching TV.
A lot of Germans have knackwurst and potato salad for xmas dinner.
Lastly - and I'm not sure if this counts as a 'food tradition', but I have gathered a fairly large and faithful group of chili heads who meet once a week at a local Sichuan place. It's been going on for over a year now, long enough to be a tradition in my book '-)
re: sunshine842
We always have oyster soup for Christmas Eve and we're East coast (VA, MD, PA) stock and predominately English/Scottish. Every year without fail it's the same simple oyster soup with oyster crackers and served out of the same soup tureen that's been handed down since the 1820s.
The oyster soup tradition is more common than you may think. It was widespread in Victorian days as oysters were a wintertime specialty and could travel easily once preserved.
re: sunshine842
It's tradition in my father's family too, coming from my grandmother's side (Nova Scotian).
Our family doesn't have any major traditions regarding food. And our Christmas and Thanksgiving practices have been changed because my kids all moved away. However, the stuffing/dressing for the turkey (Thanksgiving or Christmas) has to be cornbread stuffing, and I have 'my' way of making it which does not vary much. Mr. Sueatmo's family used to have ham for Christmas, so I tried to serve ham on Christmas Day, but I had a terrible time finding ham I like. I think I don't really like ham too much. There were always oranges in the toes of the kids Christmas stockings, until it dawned on me that they wouldn't eat them! And there was always chocolate in the stockings as well--which of course was eaten. Throughout my kids' childhood there was gingerbread in the fall. I have a good recipe which I got from an old cookbook. We always seemed to enjoy eating it. One of my kids got the recipe several years ago from me, and began making it for Christmas. His twist on our favorite was to make it in muffin tins. So I think it is nice that his children are eating something he ate as a child.
re: sueatmo
Are you willing to post your gingerbread recipe? Love the stuff.
I always make country ham for Christmas and Easter. Also MUST make a coconut cake at Easter, too.
re: pine time
I haven't had a coconut cake in ages. Probably as long ago as when I probably made one back in the 1970s. They are good, I agree. I'll round up the gingerbread recipe and post it.
re: pine time
1 c. molasses
1 ½ c. boiling water, or very hot water heated in the microwave
1 t. baking soda
½ c. (4 oz.) butter
1 c. sugar
½ t. salt
2 t grated fresh ginger
2 t. cinnamon
1 egg, beaten
2 ½ c. sifted flour
1 T. baking powder
Desserts 8-10 servings
Baking the cake in this way gives a very crisp, candied crust with a light, delicate crumb. Milk may be substituted for water
1. Preheat oven to 375 F.
2. Combine the molasses with the hot water and soda.
3. Allow to cool In the meantime, cream the butter with sugar.
4. Add the molasses mixture to the creamed butter and sugar and mix. Add the salt, ginger and cinnamon. Beat well,
5. Add the well-beaten egg and the flour, which has been sifted with the baking powder alternately to the molasses mixture.
6. The batter should be thin enough so that it runs off the spoon and "ribbons." Pour into 2 well-greased pans (11 x 7 x 11 ½ inches) or into a 8 1/2 x 13" pan, and bake in a moderately hot oven (375 F) for about 20 minutes.
7. Reduce the heat to 300 F and bake for 20 minutes more.
8. Let the gingerbread cool before cutting.
Notes: I always bake this in a 9" x 12" pan. It can be baked in muffin tins for individual servings. Baking the gingerbread in a hot oven at first gives a very crisp, candied crust with a light, delicate crumb. You can sub milk for the water, although I have never done this. I tend to use the fresh ginger with a heavy hand. You might like more than 2 teaspoons of it.
Based on a recipe from The Margaret Rudkin Pepperidge Farm Cookbook, Grosset: New York, c. 1963. I have restated this recipe in my own words, and changed ingredients slightly.
re: pine time
do you do a certain coconut cake? please post a recipe if you do. I love the idea of that.
we do scrapple during Thanksgiving Christmas and Easter.
PD has an egg casserole in one of her cookbooks that is very popular with the family too.
re: iL Divo
No particular recipe for the coconut cake; I start with a basic white cake recipe. Just a couple of rules at my house: gotta be a fresh coconut, I sub some of the liquid in the recipe with coconut milk, also must sub extract with a combo of coconut and almond extracts. No such thing as coconut overload in my opinion!
When my daughter and I go on our summer vacation camping trip, we bring a can of frozen lobster, butter and fresh spinach. This makes a wonderful feast heated up. Easy and will keep a few days out. We eithe eat it after the fresh meat we brought is gone or on a rainy day we don't feel like cooking on the open fire. Have done this for several years now.
Oh, we have a ton of them! My favorite though is a relatively new one. For the last 3 years or so, and for the foreseeable future because we all love it, my family gets together and has Chinese hotpot for New Years Eve. We all go our separate ways for actual midnight celebrations, but we have dinner together and it is so much fun!
re: tzurriz
What IS it w/ us and Chinese food? :)
re: mamachef
'cause if it's Chinese, even traif is kosher. ;)
My family makes homemade ravioli with a spinach/meat/ricotta filling for Christmas dinner. We get together on the 1st Sat of December and bang out about 1000 ravioli in a couple of hours. The children and grandchildren (including me in my 30s) do the hard work while the 90 and 95 year old Italian grandmother and great-aunt yell at us for doing it all wrong.
We close up the ravioli with a zig-zag roller that looks like what pinking shears do to fabric. Then we use the scraps and any leftover pasta (turned into fettucini) to make dinner for everyone. We do pasta with homemade pesto, potato slivers, toasted pine nuts, and parmesan cheese and then just the pasta with butter and potato slivers for the few in the family who don't like pesto or pine nuts.
It used to be brutal when we had to use the hand-cranked pasta machines to roll out the pasta. Even as a child I had to take my turn to give the adults' arms a rest. The KitchenAid pasta roller set has made the whole process MUCH easier and super-fast. We make about 1000 ravioli in 3 hours. We have them for Christmas dinner and everyone gets to bring a bag of 25 home for themselves to enjoy whenever they want. (usually in the middle of summer for me!)
re: Njchicaa
wow- that sounds like an AWESOME Christmas dinner; i've never heard of any family making 1,000 raviolis on Christmas :)
Every Christmas my husband and I do a fondue spread - all sorts of tempura, cheese, chocolate, etc. going on. It is a lot of fun!
Graet question!
Christmas Eve: home-made pizzas (bring your own toppings)
New Years Day: baby backs on the Weber, no matter how cold it is
Annual deck party: ham rollups, crab dip, tater salad, slaw, fatties, ABTs, ribs, brats, dogs, boogers, beans, etc.
Octoberfest (this weekend) on the deck: brats, hot tater salad, red cabbage, Das Boot w/Spaten Oktoberfest.
I always do breakfast for dinner on the first day of the school year. Early September is still too warm for a "real" meal and the kids love having french toast or pancakes. We do all sorts of toppings and make it a really celebratory meal.
I suppose black eyed peas on New Years' day in the American south is a given?
I have New England friends who have served salmon, fresh hulled peas, and hand cranked strawberry ice cream, every 4th of July at their homestead, for the last couple centuries. Big ice house, lots of saw dust.
re: pine time
My first New Year's Eve in Nashville was spent in my new boss's home, where his Alsatian wife made us all choucroute garni. It was such a revelation that I took careful notes, and have made it for NY almost every year since then. However, Mrs. O insists on Hoppin' John as well, so I have to make that too.
Christmas used to be duck, and I think we will go back to that, now that our big family gatherings are a thing of the past. Christmas Eve we pretty much ignored, but I'm trying to establish something with salt cod, since it's so readily available then. Morue à la Savoyarde, a classic bistro dish of cod, potatoes and onions gratinée with some shredded Comté cheese on top, is a PITA to do (it's perfect for mass production, fiddly to make just one) but it's delicious, and can be made well ahead of time because that's how it was designed.
Turkey on TG was the only seasonal tradition I grew up with, although we had a version of a traditional New England 4th of July meal that we ate at least once every summer: a creamy gelatin tuna mould with an accompanying dish of boiled new potatoes and fresh peas in cream sauce. Still adore that, though it needs to be rare, as calorific as it is.
re: Will Owen
Due to travel complications, we were stuck in India one year for Thanksgiving. Not a turkey to be found. Saag paneer, a favorite, is no sub for turkey and stuffing (or "filling" as Mr Pine calls it.)
re: Will Owen
Another tradition we followed for a while, this at someone else's house: on the Friday after every Thanksgiving, a friend of ours would feed whoever wanted to drop in as many hot dogs as they wanted. We were expected to bring some side dish, though it absolutely could not be gravy, stuffing, mashed potatoes, cranberry sauce, or anything else that might grace a TG table (except wine, of course!). My potato salad was always welcome. And then he went and got married, seriously and permanently this time, and that was the end of that.
re: pine time
I have seen the sauerkraut variation in recent years..not that it has not been around forever...but even the greybeards of my youth recalled the 19th century New Year's Day was REQUIRED to include the black-eyed peas (for luck) and cabbage (for money).
Growing up, my Dad always made Chinese food on New Years day. Christmas eve was Tortiere, a French Canadian meat pie.
These days, I do a traditional Christmas dinner with turkey and all the fixings, which is it's own tradition based on the fact that I have to do it with a toaster oven, a microwave, two gas burners, and a rice cooker.
My family traditions growing up were - Christmas Day: Full english spread, starting with slices of cold pork pie for breakfast, oranges in our Christmas stockings, ham, turkey and pork with all the trimmings for lunch; plum pudding and fruit cake for dessert. Leftovers forever. Easter we'd usually be camping, so chocolate eggs and a camp-stove fry up. Yum cha every September for my Grandma's birthday. Pancakes made as breakfast in bed for Mum every Mother's day. Fish and chips the last Friday of every month, chinese take-out on the night my parents would do accounts.
My traditions now - Christmas Eve Eve dinner with my best friend (steak and champagne). Christmas day breakfast is potted shrimp, melba toast and champagne (see a theme here?) A lamb roast with my friends at Easter. I use American thanksgiving as a good date for a get-together before things go crazy here in December and usually serve a giant pot of Irish stew. Decadent potato gratin I make twice every year - once for Orphan's Chistmas Day pot luck and then once for a friend's birthday (at her request). Sunday is my weekly cooked breakfast, usually potato hash topped with a poached egg. Breakups are followed by chicken nuggets.
Probably fits on a different post but my ex wife's dad always put out a package of the individual cereals for Christmas. I maintained that for 15 years for her. After we got divorced I did it for a couple more years but eventually stopped...some traditions just fade away.
I come from a family that all came here from different parts of the world in the past 30 years so the eating year is rather eclectic:
Three Kings: Cookies and small cakes
Mardi Gras: King cake
Lunar New Year: mooncake, glutinous rice cake (tikoy)
Paczki Day: paczki
Shrove Tuesday: pancake supper (not just traditional pancakes, but moo shu, latkes and scallion pancakes, too)
Lent: tuna casserole and oden
Easter: lamb, deviled eggs, carrot cake with macadamia nuts and some sort of confection made from roses and cardamom
Diwali: motichoor ladoo
Thanksgiving: turkey and trimming
Noche Buena: hot chocolate, chicken salad, pan de sal and ham
Christmas: chicken relleno, crab gumbo, croquembouche
re: Harters
If it was good enough for the Cratchits, its good enough for everyone else, I suppose. I don't like turkey for Christmas either.
re: Harters
I don't think I could live in a hotter part of the world at Christmas time (Christmas Day is usually 40 degrees [105 F] or higher), but yet every freaking Christmas my Welsh mother INSISTS upon cooking a ginormous turkey. Every year. For between 4 and 6 people. None of us particularly care about the turkey, we can't even come close to making a dent in the jurassic bird and it's really just too hot to be eating a full traditional Christmas roast. So last year I (uh, generously???) insisted upon hosting Christmas this year. It's going to be my new tradition of serving cold seafood, antipasto and summer fruits with cocktails.I daresay I'll be accused of sabotaging Christmas, but I just can't face a Christmas turkey this year.
re: TheHuntress
How about roasting JUST the breast (or a leg, or whatever) -- then you've appeased the Gods of Christmas, but it's no longer the central attraction.
re: sunshine842
Ya, I've actually thought about doing some quails or spatchcocks so there is some kind of bird on the table to make the Christmas Gods (ie. my mother) happy. Little fat quails wrapped in pancetta would be in the Christmas spirit and flavour.
We go back and visit my in-laws in Tokyo every New Year's since we moved back to the States. Our newly established tradition, which we've done the last three or four years, is to order fresh crab, uni, and ikura from seafood purveyors in Hokkaido and have it delivered on the 31st. On NYD, I spend the morning pealing the crab and sipping fresh sake, while others prepare dishes. Then we have a seafood feast to celebrate the new year.
[This may help anyone with Children]
My mother is from Scotland and started this tradition:
Every Christmas Eve she would sneak into our rooms and leave a few gifts from McSanta (the Santa that serves Scotland, but makes special trips to America just for my Brother and I, and a few other descendants of Scots...long story).
Knowing that we would wake up incredibly early, she said that we could open any gift in our room and play with them until Mom and Dad got up (a Matchbox car, an Action figure...that sorta thing). This would give us something to do and allow my parents to get a good nights sleep. Well, she would always leave us some shortbread, or something like that, to give us a little bite to eat to hold us over until we were given a proper breakfast.
So, for us, we would always a have a little shortbread on Christmas morning.
re: DougRisk
Smart Mom!
re: pine time
The trickiest thing is getting into your child's bedroom without waking them. She used to say that if we did not fall asleep, Santa would not come.
re: DougRisk
I used to work for a guy who said that when his kids were little, they had the darnedest time getting them to bed on Christmas Eve. He said that his wife, in some still-unexplained bolt from the blue, put a band-aid over their navels and told them that this would keep the sleepies inside, because they were leaking out. He was highly amused, but tickled pink when his grandkids asked him for a band-aid on Christmas Eve to keep the sleepies inside.
re: sunshine842
That's cute! Maybe I'll try it for myself on my next looong flight. Benadryl and airplane wine do not always make the head feel so good.
re: sunshine842
That is really adorable.
re: DougRisk
My Dad would sneak into our rooms on Easter-eve, sprinkle baby powder around, and use 3 fingers to make bunny tracks. We were thrilled!
re: pine time
My dad made bootprints on the hearth with fireplace ash. I thought my sister's head as going to explode.
My mom didn't cook, at all, except for mother's day and a "Christmas" dinner that may or may not have been served on Christmas day.
The menu (absolutely no substitutions allowed) - roast goose, stuffed with golden delicious apples, gravy, potato dumplings (both smooth and rough), red pickled cabbage and rye bread.
Always the same people at the table - mom, dad, nana, pappy, Mr. CB and me. Three of the six are no longer with us and I miss those dinners so much. Once in a while, Mr. CB and I will talk about trying to recreate the menu but then admit it is probably better left as great memories.
Our food traditions - some sort of seafood for Christmas morning breakfast, usually a crab stratta with champagne.
A holiday party with friends - wild game and seafood. The hunter provides the game, I provide the seafood.
Husband and I are big baseball fans and live in the U.S. In the middle of the season, there's a near-weeklong break from regular game play, and two days of fun: the Home Run Derby contest one night, and the All-Star Game the next. For these events, we eat quasi-ballpark and/or picnic food: husband gets brats and I have Tofurkey Italian Sausages in hot dog buns with lots of toppings; I get a jar of nacho cheese dip and tortilla chips for "nachos"; some years we've had soft pretzels, but the past few years we're more likely to add potato salad. Add a couple of beers and it's a fun, laid-back, unhealthy good time, and a departure from our usual dinner style. Mmmm, I can't wait till next year! :-)
This is going to sound strange, but it's always a ton of fun. My husband and I go to whatever our local that year sports bar is for Christmas dinner. We get a bunch of baskets of appetizers and drink beer. Chicken fingers, mozzarella sticks, quesadillas, etc...
It's a young tradition started about 15 years ago when choosing where to be and who to spend time with at Christmas became too much drama. So we stay where we are, sports bars are always open later in the day, and we have a blast! A greasy, heartburn inducing blast, but I like it.
re: alliegator
oh! Thanks for reminding me - sushi on Christmas Day is becoming our new tradition. We're usually compelled to spend the holiday with my husband's family, but the past few years, their celebration has fallen on another day due to the travel plans of a family member - and I sometimes have to work on Christmas Day anyway. (I work at a newspaper.) Last Christmas I had to work a couple of hours in the late afternoon, so we went to a movie (rare for us), ate all we could eat sushi, and THEN I went in to work, much happier than usual.
The All-Year Global Hound:
New Year's Day - black-eyed peas, ham, collards
3 Kings - tamales, black beans
Orthodox Easter - stuffed cabbage, kulich, pashka
Western Easter - roast lamb, asparagus, strawberry shortcake
Mother's Day - seafood paella
July 4 - burgers, dogs, baked beans, watermelon
September 18 (Chilean independence) - tomato/onion salad, pastel de choclo, empanadas
Thanksgiving - capon, cornbread dressing, stewed tomatoes, rutabagas with kale & bacon, pecan cake
Xmas Eve - goose & trimmings
Xmas Day - Huevos Rancheros!
I have been w/ my husband for more than 10 years...even before we were married, I always made him a birthday cake. Now that our daughter is 3.5 yrs old, we made it the night before and we ALL had it for breakfast on my husband's birthday the next day.This way, I knew my husband would be able to celebrate his birthday with our daughter in case he got home late that night. It was a fun, special treat for us to start the day w/ a celebration and for my daughter, cake for breakfast was the ULTIMATE. I have decided that our new family tradition is birthday cake for breakfast on each of our birthdays!!
For my childrens' birthdays, they can choose their favorite meal and I will cook it for them on their birthday. They also have a choice of store-bought or homemade cake. The teen, for her birthday last year, requested toast and chocolate gravy for breakfast.
I don't care much for gourds in general, including pumpkin pie. But every year for Halloween, we all get to carve our own pumpkin. After a couple of days, when the pumpkins start to droop, I'll bring 'em in, cook down all the pumpkin, make a pie, and freeze the rest. Then we have pumpkin everything for a couple of months. Favorites are pumpkin bread and pumpkin pancakes. This also almost always provides a pumpkin pie for Thanksgiving, although I am not especially invested in having pumpkin pie at Thanksgiving.
I am not a big fan of turkey, so I usually do a ham at T-day and Christmas, and follow up with split pea soup with the bone. Or sometimes borscht, although I'm the only one who likes it, so I don't make it very often, unless I plan to eat it for every meal for a week.
re: emilyjh75
While I love the tradition of carving pumpkins -- therein might lie your dislike of pumpkin.
Carving pumpkins are bred to be much structurally stronger than pie pumpkins -- therefore they tend to be stringy, tough, and tasteless (not to mention a little yuck after being exposed to the air for a few days).
Pie pumpkins have much more tender flesh, and have much more pronounced flavor.
It makes a *huge* difference.
re: sunshine842
Thanks for the info! Yeah, I did know that the carving pumpkins aren't the best for pie, but it's more like the egg before the chicken: I don't care for gourds really anyway, so it doesn't matter to me if it's not the best-tasting pumpkin. I just basically can't stand the waste of the pumpkins, so I'll cook them up and eat them anyway.
re: emilyjh75
ours end up pretty gnarly and inedible within 3-4 days, so mine are sent to the compost pile, so they aren't wasted, and pie pumpkins are cheap.
(do keep pumpkins out of reach of dogs, by the way - pumpkin acts as a very quick and effective laxative for dogs, and they LOVE the stuff. Not poison -- won't hurt them, just flush things out thoroughly...but could create an issue...found this out the hard way)
re: crowmuncher
crowmuncher, blanch the pumpkin seeds for 5 minutes first in heavily-salted water -- then spread them out, let them dry, and roast from there. makes a big difference.
re: sunshine842
huh...i'm curious- how does that change them? never done that
re: crowmuncher
the salt actually makes it to the inside, the shells aren't quite so woody-textured, and they toast better (forgot to add the part about tossing in a little light oil before baking)
I was skeptical, too -- but they're just better all around.
re: sunshine842
awesome tip- thanks Sunshine!
Christmas Eve is always at my SIL's house- Seven Fishes, and more desserts than could possibly be concumed! Thanksgiving (25+)is at my house, and my mother and I make the meal- have to have my mothers bread stuffing. The family brings apps and desserts, and I make all of the pies. Easter at another SIL's house- brunch wil an Easter egg hunt for the kids. For my birthday, we always have fondue with my neice and her family.
Each summer my family vacation in NC, on the Outer Banks. There are at least 25 of us every year. Each night, one family cooks, and we now have a traditional menu for the week. A few years ago, the kids wanted to be involved, so now they have one night to cook, and we have a taco bar. It is great, and the kids love the tradition. They know what will be on the table depending on who is cooking. We have Dogs and burgers the first night, steak and homemade clam chowder one night, grilled shrimp and chicken one night, taco night, pulled pork night, deep fried turkey night, and take out pizza for the final night. Lots of salads, pasta, rice and cheesy potatoes for the sides.
re: macca
We went apple picking Saturday and got the first of the honey crisps. It wasn a gorgeous day. We had a picnic at the orchard and got the fresh donuts. I am going to make this a tradition for us. It was a great day!
Also, I forgot that for the past 2 years, we have had Easter brunch at my house with a huge Easter egg hunt for the kids. I take 12 plastic eggs and put a penny in it and the rest, which is about five hundred eggs, have candy. If you find a egg with a penny in it, you get to pick an envelope in which I put various amounts of money. That makes it fun, even for the teenagers. I have a huge yard and it takes them at least a half hour to hunt them all down!
Another "tradition" we have is going out to eat after we clean the house! I don't want to mess up my freshly cleaned house! LOL!
My "food traditions" have changed as my life as changed. Right now the first thing I think of is -- DD is a Catholic missionary and when she comes home from whatever country she has been in (currently Bolivia) I always bring her olives from the Italian Market.
I used to make a God-awful dessert the kids called "stripey jello" with layers of jello and layers of gelatinized (word?) sour cream in between ~~ they still all want it as adults and now the next generaton wants it. DNiece requested I make it for her wedding rehearsal dinner on the beach. See me transporting jello from Los Angeles to San Diego.
Other traditions I try to keep, turkey on thanksgiving although we have 3 vegetarians so we also have tofurkey; Ham and baked eggplant on Easter; everbody gets their choice on their bday(s). Christmas evolved over the years to Lasagne and Italian deli. I grew up with Turkey for TGiving and Christmas and always thought that was super duper boring; so when I married an Italian. . . . .
Several of us are low carbers, so we have successfully adapted from mashed potatoes to mashed cauliflower. We are consummate dieters (DS has lost over 140 lbs. over the past two years and I have lost over 50 in the past year) so we have tried to refocus some (but not all) food traditions. DSis is highly allergic to shellfish and nuts so there's another limiting consideration.
I like to make stuffed cabbage for St. Patricks; Ribs for Memorial Day; Hot Dogs and Potato Salad for 4th of July but those are not cast in stone. Dniece makes white chocolate/raspberry cheesecake for the holidays. I make spiced pecans.
XMIL was from Sicily and ironically I am the only one who retains any of her recipes (i.e. methods)


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Connected Health » Archive
The new TomTom Runner Cardio GPS offering a smarter way to monitor health and fitness
Summer is here and so is the time where a lot of our training and exercise shifts from air-conned gyms to the heat driven sun and along with all the last minute trainers getting fit for their holidays, this makes for a busy time in the fitness industry. One of the main highlighted areas for enhancement is in body monitoring, due to the fact that when you take to the roads running, no longer can you … Read entire article »
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Weight Watchers acquires digital fitness startup Wello
After constant rumours spreading for a couple of week, it was finally confirmed yesterday that startup Wello will be acquired by weight management chain Weight Watchers. Wello, the startup that connects people with personal trainers to receive private fitness consultations through online video chat, has been a target of Weight Watchers for some time as they aim to become more active in the digital weight loss market. The fee, which Wello was acquired for, remains undisclosed … Read entire article »
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Voluntis raises $29 million to help aid diabetes in the US
Whenever we think of apps, initially the likes of Angry Birds and Twitter spring to mind which subconsciously proves we associate apps purely with consumers. However there is a whole market out there, which develops and utilises mobile applications for the B2B beneficiations. One of these is mobile apps is Voluntis, who have designed an application, which works alongside pharmaceutical and medical professionals to aid them with diabetes management. The company developed the software back in … Read entire article »
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SmartMove – turn any shoe into a fitness tracker
When it comes to fitness trackers, enthusiasm is high when we first start using them, but once the novelty wears off after a couple of months they just become another one of many items to rid themselves to the clutter drawer. Other problems that occur – especially for wrist worn trackers – include accuracy in the form of understanding the users movements, which all in all has to make you question whether they are worth … Read entire article »
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Challenge your friends with FitYou
Over the last couple of months the Christmas serge of people trying to get into shape has proven to be well and truly over, however gyms across the country are now bracing themselves for the serge of two-months-max trainers who will delude themselves into believing they will get that dream body by the time they hit the beach in July. The issue is that people don't have the incentive to keep working out continuously throughout the … Read entire article »
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B.A.A. Marathon app let's the world join in on the Boston's historic run
Apply for the Boston Marathon, get excited and spend way too much money on new running gear only to receive the unfortunate news that your application was unsuccessful? Fear not as now you can take part in the race – well sort of – with the new B.A.A. (Boston Athletic Association) Marathon app for iOS and Android. Due to the tragedy of last year's marathon, the rise in applications has been a real issue for the … Read entire article »
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Intel Completes Acquisition of Basis Science
For a while now the tech community has had its eyes glued to the release of the smartwatch, a piece of wearable technology that will dramatically change the way we communicate, surf the internet as well as a whole host of other avenues. So what happens when a large technology company has no current ties with this space? Well Intel has made their intentions quite clear with its latest take over of Basis Science, planting the … Read entire article »
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Apple Healthbook Encouraged To Create A Healthier World
Apple is on the brink of changing the way we monitor our health and fitness with its latest app, Apple Healthbook. The new feature will have the ability to track all areas of our day to day lives including exercise, sleeping and nutritional intake in an attempt to create what some people are calling "a tipping point for mobile healthcare". The app – thought to be the key selling point for Apple's next iOS 8 or … Read entire article »
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UP Coffee Tells You When To Lay Off The Caffeine
The sheer amount of fitness apps and devices, which have been released over the past few year's is astounding and has proved that the way we view our health in modern society is now of utter importance. However health is not just measured on calories burnt and steps taken in a day, your body also needs to have a cycle of strong recovery in order to perform at its very best. Many body-worn devices now monitor … Read entire article »
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The New Samsung Gear Fit
With hundred of products being unveiled over just a few days, it's hard to really capture the limelight at Europe's biggest mobile exhibition, however Samsung was one of the more dominant brands to emerge from Mobile World Congress with its Galaxy S5 leading the campaign. The South Korean company also previewed its latest wearable products in an attempt to shift away from the Samsung Galaxy Gear – which was released only about six months ago. The … Read entire article »
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TCU football and track standout Jordan Moore was certainly dialed in to the NFL Combine this year.Naturally, as a standout running back for the Frogs, Moore can't wait to have an opportunity to show off his speed for NFL scouts one day. Moore has found inspiration in the NFL testing days as he prepares to compete in another event with a somewhat similar look: the Big 12 Indoor Track Championships.Moore will travel with his TCU track and field teammates to the Lied Recreation Center at Iowa State to compete Friday and Saturday. Moore will compete in the 60-meter hurdles and 110-meter hurdles.Indoor track differs significantly from the outdoor version. Because of the smaller track, sprinters compete in a 60-meter dash as opposed to the 100-meter dash."For runners, outdoor just comes easy to them," freshman runner Tiffany Terry said. "It's firsthand. Indoor, it's a lot more strategic and you have to run a lot smarter. You don't have room for much error on an indoor track because it's a lot smaller and you have more turns."Moore said he and two other football players competing over the weekend, Cameron Echols-Luper and Kolby Listenbee, come slightly more prepared for this kind of challenge."You're going to have to have … power and speed combined and great acceleration," Moore said. "Your reaction time indoors is going to have to be better in indoor than outdoor."Moore enters the championship as the Big 12 leader in the 60-meter hurdles. He said his football background and power training in the weight room help make him successful. He said many competitors' top speed doesn't kick in until after 60 meters."If you can do a great job in accelerating to your top point before the 60 meters, you have a great chance to win in indoors," he said.Other Big 12 leaders from TCU are Raymond Bozmans in the 60-meter dash, Lorraine Ugen in the long jump and the men's 4 x 400 relay team.The top 16 individual and top 12 relay performances in the nation qualify for the NCAA indoor championships. Regardless of the outcome, most use the indoor season to prepare for the outdoor season. But that doesn't lessen the achievement of winning to those participating."If you're a Big 12 champion, you're a Big 12 champion no matter what," TCU track coach Darryl Anderson said. "They can't take that away from you. If you're an NCAA All-American, you're an NCAA All-American whether it's indoors or out."The one thing that differentiates the two is the memory of the fan. They remember the outdoor meet a lot better than they remember the indoor meet because it's fresh on their mind."
Big 12 Indoor Track Championships
Lied Recreation Center, Ames, Iowa
Friday: 10 a.m.-9 p.m.
Saturday: 11 a.m.- 5:25 p.m.
Live Video: Big12sports.com
University of Texas to sell beer, wine at spring sports events
Texas A&M begins search for Manziel's successor
Small college notes: Tarleton St. baseball begins conference play ranked No. 18
UTA men overwhelmed in second half by Georgia State
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October 24, 2012
It is the third prestigious design award for the train, which has also won the German iF Product Design Award and the 2011 Good Design Award, from the Chicago Athenaeum: Museum of Architecture and Design and the European Centre for Architecture Art Design and Urban Studies.
March 31, 2010
The InSight product line received the 2010 iF (International Forum) product design award, while its Vision product received the 2009 Good Design award in the Transportation category. Both awards are for advanced design and industrial achievements.
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Factors in Transit Bus Ramp Slope and Wheelchair-Seated Passenger Safety Nearly 3 million U.S. adults are wheelchair or scooter users1, and as the population ages this number is expected to rise. Many wheelchair users rely upon public transportation to access work, medical care, school and social activities.
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By Pat Reavy Deseret News
SALT LAKE CITY, Utah — A Salt Lake County Sheriff's patrol car was stolen Wednesday night. Although it was abandoned shortly after and recovered, investigators Thursday continued to look for a computer and several other items taken from inside the vehicle.
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Wedding Guest Books
Wedding guest books are a popular way of creating a cherished memento. Having your family and friends sign your wedding guest book not only creates a record of who was in attendance, but it also allows your guests to share a personal note. With so many elegant and inspired choices available through Confetti, there's sure to be no shortage of popular wedding guest book ideas for you to consider.
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Take comfort in any selection you make through Confetti. Whether you're after one of our more traditional wedding guest books or something more contemporary, it's hard to go wrong. With nostalgia in mind, have fun capturing your memories.


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Click here to print the obituary below
Don Bryant
Had he lived one more day, it's no secret where Don Bryant would have been Thursday afternoon – in his recliner in front of the big-screen TV in his Charlotte home watching his beloved Davidson Wildcats play Marquette in the NCAA basketball tournament.
There was never a more passionate Davidson fan than Bryant, his friends say.
And there was never a more devoted servant of Charlotte.
"There was Charlotte and then everybody else," Cameron Icard, Bryant's daughter, said Thursday. "Nobody was a close second."
Early Thursday, Donald Grant Bryant, a long-time Charlotte funeral home operator, died at his home after declining health from Parkinson's disease. He would have been 90 in April.
He was a two-term Charlotte City Council member in the early 1960s, and a former president of the Charlotte Chamber, Charlotte City Club, Discovery Place, United Way and Charlotte Country Club. And for more than 60 years, Bryant ran the family funeral business, Harry & Bryant Funeral Home, with his father James and brother Bob.
Growing up, Bryant's family lived in a house near the golf course at Myers Park Country Club. As boys, he and brother Bob would wait until the golfers had left and sneak onto the course as night fell. For hours, they'd hit golf balls.
"He became a doggone good golfer," said first cousin Bryant Skinner of Jacksonville, Fla. "He was all his life."
After graduating from now-closed Central High School in 1941, Bryant enrolled at Davidson College, starting a lifelong love affair.
His freshman year, he and Skinner roomed together. "That's when we became close," Skinner said. "Even then, you could tell Don was going to be a leader."
After America was drawn into World War II, the cousins left Davidson for the military.
Bryant joined the Army Air Corps and was sent to Fairbanks, Alaska, where he was a cold weather test pilot on B-17 bombers.
He spent two years there and after the war returned to Davidson, where he played some football and basketball – but was a stalwart golfer. He graduated in 1948.
By then, James Bryant – who began working for funeral director John Harry in 1924 – owned the business. He wanted his sons to join him. Bob came to work in 1945; Don five years later.
"It wasn't his first choice," Skinner said. "He wanted to own a restaurant. He felt the family pull and became quite successful."
Like his father, Don Bryant also became civic-minded.
He served on city council from 1961 to 1965, during a troubling period for Southern cities.
"He asked good questions; he was a thinking man on the council," said Charlotte native Jack Claiborne, a retired Observer editor and longtime friend.
Bryant also led a long list of civic organizations. He chaired the Baptist Children's Home of North Carolina, the Mercy Hospital board and the United States Golf Association's men's amateur championship in 1972.
"Dad was always about other people," Icard said. "He always thought that you're here to help and serve others. It's just who he was."
Yet much of his reservoir of energy was reserved for golf and Davidson, his friends say.
Even when Bryant could hardly stand, he'd get longtime friend Ben Vernon of Cornelius to take him to the golf course.
"You'd almost have to hold him up, but he loved going to the course and taking swings," Vernon said. "You could see the joy on his face as soon as he stepped up to the tee."
At Davidson, he chaired search committees for coaches, and with Vernon and others helped get the school's golf program on solid footing.
He's a member of Davidson's Sports Hall of Fame. The press box at the football stadium is named for him.
When his health allowed, he'd travel great distances to watch Davidson play basketball. Until recently, wife Frances would drive him to home games. He made a half dozen home games during the season that suddenly ended Thursday.
"He loved everything about the college," Vernon said. "He bled Davidson through and through."
Perlmutt: 704-358-5061
Published in Charlotte Observer on Mar. 21, 2013


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All You MAY 2009
1. Place pork chops, soy sauce, vinegar and oil in a large ziplock bag. Turn bag several times to coat meat and place in refrigerator for 15 minutes.
2. Remove pork chops from bag; discard excess marinade. Warm a grill or grill pan to medium-high heat. Grill pork chops until cooked through, about 3 1/2 minutes per side. Transfer to a platter, sprinkle with cilantro and scallions, and serve.
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David Moyes accepts Manchester United could hardly face a tougher task in the quarter-finals of the Champions League than Bayern Munich but also admits he is happy still to be in the competition.
The Red Devils' boss was speaking just two days after his side had overturned a two-goal deficit to beat Olympiakos 3-0 at Old Trafford in the second leg, to book their spot in the last eight.
Moyes admitted: "I am thrilled that we were in that draw and the quarter-finals of the Champions League.
"After being 2-0 down after the away leg at Olympiakos, I don't think there were too many people putting us through to the next round.
"So, in a lot of ways, it didn't really matter who we drew but I've got to say we've probably got the favourites and they are the defending champions – so it's a really tough draw."
As for playing the first leg at Old Trafford, he added: "I always think you want to be at home in the second leg and that would be the preference.
"But the way the games are going now, counter-attack football, and teams taking a different approach to playing away, it matters less."
United's passage past the Greek champions came courtesy of a Robin van Persie hat-trick although the Dutch striker left the field on a stretcher with an injured knee.
As for Van Persie's injury Moyes said: "He needs another scan. It's not totally conclusive so we need to check him out.
"All I can say he won't be available for West Ham."
Moyes accepts he has little Champions League experience but is not unperturbed going into a match against the Bundesliga champions-elect next month, saying: "I've had help from a lot of people around us.
"And on Wednesday it meant I could look our supporters in the face after feeling ashamed after other games."
As for Bayern, they will arrive in Manchester firm favourites to advance to the semi-finals but sporting director Matthias Sammer is not underestimating their English opponents.
In their home league, Bayern are unbeaten in 25 fixtures, 23 of which they have won, and Sammer said: "It's a very attractive draw against an opponent who are fighting for stability in their championship as well as in the Champions League.
"Manchester United have shown in the past that they are capable of big things and we have to show them respect.
"On a good day, Manchester remain capable of playing at a very high level and it's up to us to make sure they don't have two good days. It's feasible."
Bayern skipper and Germany international Philipp Lahm added: "It's a super draw. We are the defending champions so obviously one of the big favourites.


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WHITTLING the list down to a top five proved a difficult task for James Constable.
After all, what makes a goal special? Is a tap-in to win a big game better than a thumping volley which is just a mere consolation?
Memorable efforts against Luton Town and Crawley Town, both of which came after missed penalties, were close to making the list, as was the spectacular strike against Torquay United last August.
Instead, he opted to begin with a goal which isn't on the list at all.
Goal 1 v Oxford City (pre-season friendly) Marsh Lane, August, 2008
"It was probably one of the most nervous times I have had leading into any game.
It was my first game and I was desperate to try and show what I was capable of doing.
I put a lot of pressure on myself and I had literally only signed that day. I managed to get a goal and it gave me that confidence to think I could hopefully have a long time here.
The ball came across and I just managed to get my right foot on it. It was bending away and got out of reach of the keeper.
The second it went in the pressure was off."
And here are the top four of his 106-goal tally for the U's.
Goal 2 v York City (Blue Square Premier play-off final) Wembley, May 16, 2010
"I had been at Wembley before with Kidderminster in the FA Trophy final three years earlier. We lost 3-2 against Stevenage, having been 2-0 up at half-time.
I scored two, but I'd had that feeling at the final whistle where the bottom of your world has fallen out.
With Oxford, we started well and Matt Green scored one of the best goals I've seen him get.
For my strike, Greeny flicked it on and I ran onto it. The goal looked tiny and I wanted to get a really good first touch, which took me on to my left.
I remember thinking 'this isn't ideal' because I'd have rather had it on my right.
I could see a couple of defenders coming, so I had to hit it.
I managed to keep it low and I knew it was a clean strike. I just remember it going under the keeper and rolling up the back of the net.
I think I'll struggle to relive that rush of emotion. That made it 2-0 and I thought to myself there was no way they were going to come back and score three.
I didn't have a voice by the end of the game and I was on the verge of bursting into tears."
Goal 3 v Swindon Town (League Two) County Ground, August 21, 2011
"Having grown up in and around that area I knew about the rivalry between the teams.
There was all the stuff leading up to it about the fact I was a Swindon fan, even though I'd been supporting Tottenham for years.
It all built towards the game and gave us that little bit of added incentive.
There was so much flying around, but we went there full of confidence, although we knew it was going to be a difficult game.
All I remember was it being absolutely boiling. It felt like 100 degrees out there and with all the noise it drained your energy.
I don't think I can really claim the second one as a great goal, but I've picked the first one from the corner.
Levs (Peter Leven) put a great ball in, we had worked on spinning and getting to the near post it worked an absolute treat, I managed to block my marker and get a free header six yards out.
- Celebrating scoring in the derby in front of the away end
We rode our luck at times in the second half and just managed to get over the line.
We came off the pitch and everyone was sat in the changing room with absolutely nothing left.
The whole day was draining, it was an amazing experience with the fans turning up in massive numbers.
It almost felt like we had won something.
There was so much build-up that it felt like a cup final. It felt like more than three points."
Goal 4 v Rochdale (League Two) Kassam Stadium, August 31, 2013
"My daughter Amelia was born on the Thursday, so to have my girlfriend Laura there with my daughter was special.
It had been a rollercoaster couple of days being a new dad, so to score and for her to be there is something I'll never forget.
By the time she's grown up, my career will probably not be where it is now.
It's a shame, but I've got plenty of pictures and DVDs that I'm looking forward to being able to tell her all about it.
Goal 5 v Mansfield Town (League Two) Field Mill, November 16, 2013
"I was on the bench that day but Deano (Deane Smalley) went off injured.
I hadn't touched the ball when Kits (Dave Kitson) played it to Ryan (Williams) and he did brilliantly to get to the byline and cut it back.
I can remember it coming to me almost in slow motion. I knew I was on 99 goals and I thought 'I've just got to get it on target'.
I thought it was bobbling wide, but at the last second it came back, hit the post and went in.
All I could think about were the times at Kidderminster when we'd lost and being at Chippenham, working and being dropped.
It was strange that all I could think about were all the disappointments I'd had that led to this point.
I couldn't have been happier, we were in a great position in the game and I was just over the moon that I'd finally got the 100th goal."
- Relief as the 100th goal is brought up at Mansfield Town
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Burke Griffin has Local 5's Xtra Point Coverage as high school football kicked off Thursday night
Highlights and results from Day 1 of the WIAA State Track and Field Meet in La Crosse
Local 5's Nick Goddard checks in with this week's Scholar Athlete report, Green Bay Preble's Will Daniels who signed on to play football at NIU this week.
Boy's and girl's high school basketball highlights from another busy Friday night around northeast Wisconsin
Thunder gets upper hand in 1st matchup with Phantoms.
It's a battle of 3-0 teams in the Fox River Classic Conference as Preble hosted De Pere Friday night
Before holiday hoops tournaments tip-off next week, it was time for local teams to play some crucial conference contests Friday night
A battle of undefeated girls teams in the Packerland Conference headlines Thursday night's high school basketball schedule
Andrew Pekarek from the Green Bay Press Gazette joins Ryan Rodig in studio to talk about early season high school hoops storylines around the green bay area
Leslie Spoon has highlights from a trio of boys high school basketball games.


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Latest update : 2013-01-14
Newspapers go digital in order to survive
Times are hard for print media. The crisis has hit the sector hard and the situation has worsened in recent weeks. Across the globe, we are witnessing massive drops in sales linked to the inevitable price hikes made in order to survive. As a result there are redundancy plans in Spain for the national dailies, El Pais and El Mundo. And France has not been spared.


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I am a few brews in, and thinking of washing yeast. This probably means I need to start making starters (I have read that if you let the washed yeast sit more than a week you should make a starter...)
In some threads, you brewers discuss things like making "a 2 liter" starter. What exactly does this mean? I understand the volume part, but what is the content? Is it 2 liters of simple wort with the beginning yeast put in? It it 2 liters of actual yeast? (that seems like a sh*t ton of yeast!). I know 2 liters is not a magic number, Im only using it as an example.
I love beer and learning about how to make better beer
Thanks for the info. I have more questions - So lets say I make 2L of wort, thats easy. Now lets say I pour in some un measured amount of washed yeast. How can a calculator tell how many cells that is, or will turn in to?
Unless you have a way to count yeast in a sample, you are right. The calculator is going to be a guess.
A super low-tech solution....
Get a quality liquid yeast with a known cell count. Make a 1L starter and let it ferment out completely. Stick it in the fridge overnight to drop the yeast. Make note of how deep of a yeast cake you created. That will give you an "it's about that much" reference for your particular setup.
Brew your beer and snag some yeast. Make up a couple different starter batches - eg 1/8 cup slurry, 1/4 cup slurry, 1/2 cup slurry. Make a couple starters with those and see which produces "it's about that much".
Important note, if you ever get a bad batch or the yeast just isn't performing like it used to, chuck it.
I like low tech advice, thanks!
I was hoping the answer was simple, like "It doesnt matter how much yeast you dump into a 2L starter, they will always multiply to XXX billions of cells when they eat a known quantity of wort". I knew in my heart it would not be that easy


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Perhaps one of the greatest questions asked by a Bible character was the one asked by Elijah the prophet.
A couple of months ago, I went to have surgery. In that process, I had to look at my medical records to make sure they were correct, including medicines I had taken and previous surgeries.
October is Clergy Appreciation Month, that time of year to show pastors just how much they are appreciated.
Fall started this week. Can you feel it in the crisp and cool mornings and evenings?
John reveals to all that there is a battle being fought every day. It is a battle that involves everyone on the face of the Earth.
The other day, I was out at our community dock and someone from the community said to me, "I really like your shirt."
I often wonder who reads the articles I write for the newspaper.
"A soap manufacturer and a [preacher] were walking together down a street in a large city. The soap manufacturer casually said, 'The Gospel you preach hasn't done much good, has it? Just observe. There is still a lot of wickedness in the world, and a lot of wicked people, too!' The [preacher] made no reply until they passed a dirty little child making mud pies in the gutter. Seizing the opportunity, the [preacher] said, 'I see that soap hasn't done much good in the world, for there is much dirt and many dirty people around.' The soap manufacturer ...
All throughout Jesus' ministry, he constantly condemned the religious leaders of his day for being like their forefathers.
I'm sure you have seen the commercial at some point. She says, "It has to be true. I read it on the Internet." And then she meets her date -the "French supermodel." And you chuckle because you know someone who is that naïve.
Do you understand that Jesus loves you? Yes, you - you are important to God.
Recently, a celebrity made the news because of an illness and death.
I recently spent much of a day on hold with customer service - with two different companies. I pressed 2 and 3 and the pound sign and almost every other button on my phone as I was transferred back and forth.
The sacrifice made by Christ caused him to suffer humiliation and pain.
Second Corinthians 5:20 says, "We are therefore Christ's ambassadors, as though God were making his appeal through us." The writer here is saying that if the message of Jesus Christ is going to get out, it will be through his followers.
There is a TV show called "The Walking Dead" that is popular among many. It is about people who die from a virus but come back to life changed individuals - but not for the good of humanity.
They are having snow up north.
Most religious people believe that God loves everyone and wants all to be saved. Yet some fail to understand that he created man to have his own will so he can determine what to do or not do.
In our recent election between the Democrats and Republicans, the Republicans seized control over the Senate by winning an additional seven seats.
When I was growing up in the church, we used to quite often sing a song called, "Count Your Blessings." It goes something like this: "Count your blessings, name them one by one; Count your blessings, see what God hath done."
I have a new computer. It is a laptop and literally is the size of the leather binder I carry in my book satchel. It is only a pound or so in weight.
When Elijah the prophet called for Ahab to gather all Israel to Mount Carmel, he started his address with the following words: "How long halt ye between two opinions? If the Lord be God, follow him. But if Baal, then follow him" (1 Kings 18:21).
We live in a world that is fueled by agendas. Man, by nature, tends to look out for himself. Occasionally, (it is one of the rarest occurrences) you come across a person who's only true agenda is the success and betterment of those to whom he or she is related. There is a person who is never quite understood. There is a person who is often rejected on the basis of trust. A pure heart often leads the bearer to be alone, even among thousands.
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Humidity 59%
Winds 11.5mph
Humidity 59%
Winds 11.5mph
May 11, 2014 6:30 PM
On the MaxTrack Live Doppler, the majority of the storm activity has remained to our west and to our north today. There's a few light showers creeping through Franklin and Anderson counties, but in most locations we're dry. The thunderstorms west of I-65 near Elizabethtown are creeping northeast.
A few shower or thundershowers are possible in the northwestern quadrant of our area over the next couple of hours. Otherwise, things will quiet down tonight. Expect a partly cloudy sky with lows in the middle 60s.
Monday will be a mostly to partly sunny day with an isolated afternoon shower or storm. It will be warm and breezy with highs in the middle 80s.
3 hours ago


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FLINT, Mich. (AP) — A 20-year-old man is dead and a woman he had a relationship with has been arrested following a Valentine's Day stabbing in Flint.
Police tell The Flint Journal that the stabbing was reported about 1 p.m. Friday at an apartment complex. The man later died at an area hospital.
Police say it's not immediately clear if the man and woman were married or dating.
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Fore Runner Tank (Women's)
In Stock Product Number: 39361
Escaping the snag of daily duties to get out for a run sometimes requires a streamlined approach. In the slim-fitting and breathable Women's Fore Runner Tank, the only hang-up will be deciding when to turn back around. Made for everyday training, this running tank top is made from lightweight and breathable 100% recycled polyester fabric with Air Flow mesh panels for additional ventilation. Minimal seam construction wards off chafing and a comfortable neck and arm binding wicks moisture and won't bind. A locker loop lets you hang it up to dry. With Polygiene permanent odor control and reflective logos on the left hem and center-back neck.
* This product does not qualify for shipping to all countries.
- Lightweight, breathable 100% recycled polyester, with 15-UPF sun protection and Polygiene permanent odor control
- Completely breathable 100% polyester Air Flow mesh panels for ventilation
- Minimal seam construction won't chafe or restrict movement
- Comfortable ¼˝ neck and arm binding wicks moisture and won't bind
- Locker loop lets you hang it up to dry
- No tags for itch-free comfort
- Reflective logo on left hem and center-back neck
- 2.8-oz 100% recycled polyester with moisture-wicking performance. Panels: 3.2-oz 100% polyester Air Flow mesh. All with 15-UPF sun protection and Polygiene permanent odor control
Gender: Women's
Weight: 2 (oz.)
Material: recycled polyester w/ moisture-wicking
Fit: Slim Fit
Season: S14
Vendor ProductId: 23685
Review ProductId: 39361


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Verb. To cock. To mock, tease, harass, annoy, parody, deride, ridicule, jest or otherwise make fun of another. To give one a hard time.
Past tense, cocked.
Present tense, cocking.
Past tense, cocked.
Present tense, cocking.
1. Marge thought Homer was cocking her when he said he'd lost his job.
2. Bart cocked Nelson, saying "don't have a cow"
2. Bart cocked Nelson, saying "don't have a cow"
додав Juanna Carlos 14 Січень 2008
Year O Cock 2005
My Cock
a cock
The male reproductive organ. Used as a secondairy brain at times.
Before I stuck my rough, bent-up COCK into her vagina, I was certain that I would hit her G-spot on every thrust.
додав MrRoughBentUp 25 Липень 2003
(1) the best goddamn thing in the word. If I could, I'd ride one all day long.
Cocks feel so great in my pussy
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The pussy's bestfriend.
When the pussy fell on the puddle, the cock started laughin becuase the cock is happy when the pussy is wet.
додав Mary Juana 30 Листопад 2005
George W. Bush, also see bush, village idiot, and alcoholic
додав CaptainAnarchy 14 Грудень 2003


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LEGO Robotics
Caroline Hanson
DATES: August 11 – 15, 2014
Please note: This LEGO workshop is for children ages 8 – 11. Join us as we explore the world of robotics and programming using the LEGO WeDO platform! Using colorful LEGO education kits, students will investigate basic engineering and mechanical design principles while programming their robot to perform simple tasks. Each day of camp, we take time to document our engineering feats through video animations and playful game designs using SCRATCH software! When we are not working to program our robots, we use our imaginations to dream up architectural structures and creative story lines for our LEGO robotics creations!
Ages: 8 to 11 / 9 a.m. – 3 p.m.
Tuition: $425
Studio Fee: $20


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By Rick Warren
— May 21, 2014
"All of you together are Christ's body, and each of you is a part of it." (1 Corinthians 12:27 NLT)
A church family moves you out of self-centered isolation. The local church is the classroom for learning how to get along in God's family. It is a lab for practicing unselfish love.
As a participating member, you learn to care about others and share the experiences of others: "If one part of the body suffers, all the other parts suffer with it. Or if one part of our body is honored, all the other parts share its honor" (1 Corinthians 12:26 NCV).
Only in regular contact with ordinary, imperfect believers can we learn real fellowship and experience the New Testament truth of being connected and dependent on each other.
Biblical fellowship is being as committed to each other as we are to Jesus Christ. God expects us to give our lives for each other. Many Christians who know John 3:16 are unaware of 1 John 3:16: "Jesus Christ laid down his life for us. And we ought to lay down our lives for our brothers" (NIV).
This is the kind of sacrificial love God expects you to show other believers — a willingness to love them in the way Jesus loves you.
Talk About It
- What is the evidence in your life of your commitment to biblical fellowship?
- How often do you interact and fellowship with your church family in church? Outside of church?
Rick Warren is the founding pastor of Saddleback Church in Lake Forest, Calif., one of America's largest and most influential churches. Rick is author of the New York Times bestseller "The Purpose Driven Life." His book, "The Purpose Driven Church," was named one of the 100 Christian books that changed the 20th century. He is also the founder of Pastors.com, a global Internet community for pastors.
This devotional © Copyright 2013 by Rick Warren. All rights reserved. Used by permission.
Do you ever feel tired, drained or "beat-up" and just don't know why? That's because every day you're fighting an unseen spiritual war. You can't see it, but its effects are very real. In his 7 session Study Kit "The Invisible War: Winning the Battle of Temptation," Pastor Rick will teach you how to overcome the three predictable types of temptations that Satan uses to entice and defeat you: Passion, Possession, and Position.
Why is everything in life so hard? Why does doing the right thing often feel like a battle? In this new series, Pastor Rick shares insights from God's Word about the unseen spiritual forces working against us; the invisible war between good and evil. This series will help you win the battle within.
Purchase this seriesListen to this series


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Talking SCHOP! Thank you again
Happy Thanksgiving, Harlem!
Photo by Kysha Harris
November 27, 2013
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Happy Thanksgiving, Harlem!
Trenton mayor Tony Mack has filed arguments with the federal district court, seeking a new trial.
With the pending grand jury decision regarding Ferguson, Mo., police officer Darren Wilson in the national news, the suburb of ...
"The grand jury process is broken, and it should be indicted," said attorney Benjamin Crump.
Reverberations from the grand jury's no indictment of Officer Darren Wilson who shot and killed an unarmed Michael Brown in ...
A delegation of New York elected officials, business people, community activist and public health advocates plan to travel to West ...
The Staten Island Children's Museum is currently taking applications for its high school internship program.


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text: Team Katie - Polar Plunge Virginia Beach 2013 View full-size image < previous next > Is this photo a winner? "This is Team Katie - Katie's Family as we prepared to Take the Plunge for Special Olympics at the Virginia Beach Polar Plunge!!! " - Team Katie (Feb 06, 2013) Share this photo on: Twitter Facebook Pinterest Similar Photos: blue | charity | event other | polar plunge | virginia beach | speical olympics Feeling inspired? Visit the CustomInk Design Lab to start your own group order. Design Your Own comment by Guest - Feb 24, 2013 - back to the top This looks like a really good sntatirg point for people beginning with CSS.The only thing I would take issue with is using Firefox as your main development browser. Firefox is my personal favorite browser, but IE is still by far the most popular browser out there and has all sorts of issues. On my site, we get about 80% IE users to 20% FF.Designing for Firefox is the easiest because it is so standards compliant, but all sorts of weird bugs will pop up in IE less so in the latest version, but some of them are still there. I'd stress to develop with these IE bugs in mind so they don't bite you later.I bought CSS: The Missing Manual by David Sawyer McFarland when I was sntatirg out and found it very useful.