text:
Adult Official Green Cross Code Man Costume (ref: 62830)
- Your Price:
- € 33.99
- Retail Price:
- €40.49
- You Save:
- €6.50 (16%)
In Stock
Want to see more? Then why not watch the video!
- Info
Product InformationThis is a Orion Costumes product
View all Orion Costumes productsThis is a Green Cross Code Man product
View all Green Cross Code Man products
This Official Green Cross Code Man Costume, made famous from his stints in the 70s and 80s road safety TV adverts, is a perfect choice for a retro or super hero themed party.
This deluxe costume includes a fantastic jumpsuit which features a padded muscle chest and arms and a large green cross printed on the front. The attached green 'wings' are made of a thick fabric to keep their structure and shape in place. The long sleeves feature large cuffs with matching green hems and the all important green cross printed on them. Also attached is the white belt, also featuring the green cross and the jumpsuit is finished with the bright green trousers. The costume fastens at the back with Velcro, making for easy wear and removal.
The brilliant Official Green Cross Code Man Costume is completed with the matching green and white boot tops which are worn over shoes and are secured in place by a piece of elastic underfoot.
Party themesSuperhero CostumesTV Advert Costumes70s Fancy DressLetter 'G' CostumesStag Do CostumesNew Years Eve Fancy DressSuperhero CostumesGreen Cross Code Man
Tags70s80ssuper heroherotelevision
- Sizing
Sizes for this costume are:
- Standard:
- Chest size to 42"
- Waist size to 34" to 38"
- Length: 48" shoulder to hem (legs cut short to meet boot tops)
- Length of Boot Top: 14"
- Specs
- Material: 100% Polyester
- Packaging: Resealable PVC Bag & Header Card
- Product Suitability: Adult Specific Item - All Ages Over 15 Years
- Washing Instructions: Dry Clean Only
Have a question about this product? Why not get in touch by completing the boxes below.
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New Arrivals
mouse over photo to zoom click for larger image
Zipper Tank
We added a chic edge to the classic tank top with an exposed golden zipper at the v-neck.
- Crafted with stretch for a smooth fit.
- Length: 24" to 26".
- 95% polyester, 5% spandex.
- Machine wash. Imported.
We're so sorry: this item sold out sooner than expected. For an equally chic substitute, please call our Personal Service Associates at 1.888.855.4986. Or click on Chico's Chat below for immediate assistance.

subset: commoncrawl


text: Preparation Course for PHR/SPHR Certification Exam The Human Resource Management Program preparation course for the PHR/SPHR certification exams for Fall 2014 will be offered on Monday evenings, 5:30 to 8:30 p.m., from September 8th to December 1, 2014. This program is offered by the Center for Continuing Education at Le Moyne College in conjunction with the Central New York Society for Human Resource Management (CNY SHRM). **This is the LAST TIME the PHR/SPHR preparation class will be offered. In September of 2015, we will begin offering the study program for the new SHRM-CP and SHRM-SCP. If you are interested in preparing for either certification in the near future, sign up now. Who should attend? Human resource staff members pursuing advancement Human resource employees with limited experience Employee benefits directors Employee relations managers/supervisors Training directors Senior managers in new positions within the human resources field Mid-level managers seeking career change or enhancement For answers to frequently asked questions visit www.cnyshrm.org. Instructors Mary Anne Ciccarelli, SPHR, Director of Human Resources, Syracuse Model Neighborhood Nick Romano, SPHR, Vice President of Human Resources, Sysco Syracuse LLC Christine List, SPHR, Human Resource Specialist, Rock Tenn Solvay Mill Cost/Registration Information $960 for SHRM members and $1,030 for non-SHRM members. Registration is currently ongoing and is on a first-come, first-served basis. The registration and payment deadline for Fall 2014 is August 22, 2014. There is a late fee of $50. Registration is limited to 25 participants and is based on the date of registration receipt. The fee includes all course materials: books, Internet learning materials and Internet update access. Students will also be able to access the modules via e-reader devices (Nook, Kindle, iPad, etc) as well. . A confirmation letter and map will be mailed to you upon receipt of your registration. The cost of the PHR/SPHR exam is NOT included. To receive a refund, cancellations must be made in writing and received by September 9, 2014. Download a program application form (pdf) Complete an application for a CNY-SHRM scholarship and submit by August 22, 2014 deadline. Program Content This program prepares participants for the Human Resources Certification Institute (HRCI) national examination for the Professional in Human Resources (PHR) or Senior Professional in Human Resources (SPHR) accreditation. Upon successful completion of the program, participants receive recognition from Le Moyne College and SHRM National. The not-for-college-credit program is also designed for those seeking continuous professional development and a broad overview of the human resources field. The program content includes: Module One: Business Management and Strategy Strategic role of HR in organizations HR business management skills Strategic Planning Process Evaluating the internal/external environment HR and the legislative and regulatory environment Module Two: Workforce Planning & Employment Employee rights, privacy and consumer protection legislation Organizational staffing requirements Job analysis and documentation Recruitment, flexible staffing, selection and retention Module Three: Human Resource Development Organizational development initiatives Adult learning and motivation; Training and development Talent and performance management Module Four: Compensation and Benefits Compensation structure and systems Benefit programs (Goverment mandated, deferred comp plans, health care and other non-statutory benefits) Compensation and benefits legislation Evaluating compensation and benefits programs Module Five: Employee & Labor Relations Employee and labor relations legislation Union organizing and collective bargaining Unfair Labor Practices Discipline and complaint resolution Module Six: Risk Management Organizational risk Workplace safety, health, security and privacy Risk management legislation


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Hot Dog Machines
Get your concession business started by purchasing a new hot dog machine from Mission Restaurant Supply. We stock a large selection, from rollers and steamers to broilers and grills, by brands you can trust. At Mission Restaurant Supply, it\'s our goal to provide you with the best variety and product selection along with the best prices on the web. Get the best quality and great low prices when you invest in a Hot Dog Machine at Mission Restaurant Supply!
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Adcraft RG-09/COV Sneeze Guard for Roller Grill RG-09
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Adcraft RG-07 Hot Dog Grill, 7 Stainless Steel Rollers, 18 Hot Dog Capacity
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SDS-Max Shank 12" Bull Point
Bosch parts keep your tools working their best for any application you can come up with.
- 12" Size
Bosch has been in the headlines of state of the art development for over 100 years. From the invention of the jigsaw to their ergonomic designed tools, Bosch as cared about the customer since they started business in 1886.
Additional Bosch Links
Our SKU: Bosch HS1913
This product is listed under the following manufacturer number(s):
- Bosch HS1913
*Denotes a finish or option that has been discontinued
Installation Resource Center
Whether you are installing the product yourself or hiring a professional, our installation Resource Center has everything you need to get your project done. Visit the Installation Resource Center to get started.


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Pick It or Skip It: College Food Edition!
When it comes to making smart dining-hall decisions, you don't always have to choose between good-for-you or yummy. Try these simple swaps to your fave foods from nutritionist Heather Bauer, so you can eat what you love but still stay healthy!
By Macey Hall
Skip: Cheeseburger
Pick: Hamburger on whole-wheat bun (with guacamole!)
Sometimes nothing beats a good burger, but a cheeseburger with a bun and ketchup packs a lot of fat—as much as 24 grams! Opt for a whole-wheat bun and skip the cheese and ketchup. Load up your better burger—which already contains iron and zinc—with guacamole instead, which has tons of good-for-you fats. Plus, avocado helps you grow strong, healthy hair!


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What does BUG mean in Software?
This page is about the meanings of the acronym/abbreviation/shorthand BUG in the Computing field in general and in the Software terminology in particular.
Find a translation for BUG in other languages:
Select another language:
What does BUG mean?
- bug(noun)
- general term for any insect or similar creeping or crawling invertebrate
Discuss this BUG abbreviation with the community:
Use the citation below to add this abbreviation to your bibliography:
"BUG." Abbreviations.com. STANDS4 LLC, 2014. Web. 28 Dec. 2014. <http://www.abbreviations.com/term/171367>.
BUG also stands for:
- 17th of November Airport, Benguela (Benguella), Angola
- Back Up Gun
- Backlight Uplight and Glare
- Backpacker's Ultimate Guide
- Backpackers Ultimate Guide
... and 24 more »
Nearby & related abbreviations:
Alternative search:
- Search Birmingham Users Group on Amazon.com
- Search Birmingham Users Group on Google


text:
Cheap ski holidays in hundreds of ski resorts worldwide.
Nb: infants must be under the age of 2 and
children must be under the age of 12 at the time of
Nice aparthotel "Appart-hôtel Helvetia Intergolf". In the resort, 150 m from the centre, in a quiet, sunny position. For shared use: indoor pool (10 x 4 m). In the house: reception, restaurant, bar, sauna, massage (extra). Steam room, solarium (extra). Whirlpool, table-tennis, billiards table, games room, table football, ski storage, washing machine, tumble dryer. Linen change weekly. Room cleaning weekly (included). Shop, grocers 150 m. Cable cabin 500 m, ski bus stop 150 m. Please note: baby equipment on request (extra), child minding available (extra). Available and payable locally : Breakfast, half board, meals a la carte, room service, Video player, DVD, bathrobe and sleepers. Private ski bus from the hotel to the Grand Signal station and bac (CHF 35 per week). Stay less than 7 days possible on request. 1-room apartment 32 m2: living/sleeping room with 1 double fold-away bed (1 x 140 cm, length 190 cm), cable-TV. Exit to the balcony. Open kitchen (oven) with dining table. Bath/WC or shower/WC. Balcony, south facing position. Terrace furniture, deck chairs (2). Lovely view of the mountains and the valley. Facilities: telephone, safe. Internet (Wireless LAN [WLAN/Wifi], free). Reserved parking (covered). TV with some Russian and Arabic channels. !!The room can either have 2 single beds or a french wall cupboard bed!!
Iglu acts as a travel agent for disclosed principals/tour operators, further details
of which will be made available at the time of booking. Your holiday contract will
be bound by the tour operators terms and conditions.
Prices are shown for a basic room or unit, can be subject to change and are indicative
until time of booking. Please call on 0208 544 7114 for prices for other travel
and room options for this property.
The price shown includes 7 nights accommodation,
on an accommodation only basis.
Prices shown are per person per week based on maximum occupancy. Descriptions and
quality ratings are provided by the Tour Operator (or one of the Tour Operators
where similar holidays are offered by more than one supplier). We reserve the right
to make minor adjustments to the description or rating based on staff and customer
feedback. For payments by credit card, a 2.5% credit card charge (4% for AMEX) will
be added to your invoice. If you pay by a UK issued debit card, there is no charge.
All bookings are subject to a £5 per person Passenger Admin Fee charged by Iglu.com.


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Cage Rage is the UK's leading Mixed Martial Arts event, bringing the best fights, the best fighters, and the best all-out fighting action.
Witness the biggest names in the UK facing up against some of the most talented fighters in the World. Cage Rage has it all!
UK Mixed Martial Arts veteran and legend, Ian 'The Machine' Freeman returns from his official retirement to show the world that he's still got what it takes to stand toe-to-toe with the best of the best as he takes on reigning Champion Paul Cahoon for the coveted Cage Rage British Title.
Also on the card, Matt Ewin defends his British Title against Mark Epstein, James Zikic squares up to Dutch hard-man Rodney Glunder, Ross Mason puts it all on the line against Ross Pointon, and Poland's Popek Rak shows off his power-house fighting style in his battle with Cage Rage veteran Kev Sims.
Ian Freeman vs Paul Cahoon
James Zikic vs Rodney Glunder
Matt Ewin vs Mark Epstein
Ross Mason vs Ross Pointon
Marc Goddard vs Henrique Nogueira
Brad Pickett vs Paul Reed
Che Mills vs Marius Zaromskis
Popek Rak vs Kev Sims
Chris Rice vs Edgelson Lua
Harvey Harra vs Gary Kelly
Fighter Interviews
We do our best to provide accurate sizing info for all items of MMA Clothing & Equipment that we sell at MMA Universe.
You can find our sizing information here
Should you be unable to find the information you need you can contact us at any time, we would be delighted to help you!
We do our best to ensure that our shipping prices are as fair and competitive as possible. We offer four tiers of delivery each with their own benefits and we offer free delivery options with orders of £50 or more.
If you place your order with us before 2pm GMT on Mon-Fri, we guarantee to ship your order the same day. Orders placed after this time may not be processed until the next available working day (but we'll do our best to get your order on it's way ASAP). Our typical delivery times are:
|United Kingdom:
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MMA Universe have simple returns policy where if you are not 100% satisfied with your purchase, you can return it within 14 days of receiving it for any of the following:
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Items to be returned for exchange or refund must be unworn and in the original packaging, unless faulty, in which case please wash them first!You can find more information about our returns policy here


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adidas Celtics Women's Skyhook Tri-Blend Tank
Sale Price: $12.97
List Price: $23.95
You Save: $10.98 46% off
- Additional Details
- Brand: adidas
- Color: Green
- Fit: Fitted
- Gender: Women's
- Includes: Screen print
- Made Of: 50% Polyester/37.5% cotton/12.5% rayon
Put some classic Celtics fashion on this season with this all new Womens Skyhook Tri-Blend Tank. This blast from the past is made of a comfortable blend of polyester, cotton, and rayon material this tank features the famous Boston skyline and old school Boston Celtics screen print on the chest.
- Soft tri-bend of 50% Polyester/37.5% cotton/12.5% rayon
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- Officially licensed NBA product
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Elegance in Design
By Franny Corrigan Guenthner
Special to The Voice-Tribune
The holidays have arrived at Bittners. Beautiful holiday gifts and accessories are being carried in. Decorations are going up. From this swirl of activity, Amy Cimba warmly greets me. She takes me into Club 1854, an upscale, newly renovated showroom area. Breaktaking reclaimed, wide plank hardwood floors and ceiling beams, by Longwood Antique Woods, set the tone for this very chic urban space.
As Amy and I settled in on a charcoal linen settee, her love of design and passion for her clients is quite apparent. She glows as she begins to tell me about her career in design and creating a difference in the lives of her clients.
Why did you choose to be a designer?
Early on, I discovered that I was a creative person. Art played a major role in my life at school. My love of pencil and charcoal drawings along with paintings emerged. In high school, I actually designed a few pieces of furniture. As I entered college, my creative side complemented an aptitude I had for business. After receiving my Studio Art degree with a business minor, I interned with a design firm outside of Chicago and worked with many great designers while there. Eventually, I stayed on with this Chicago firm to get the experience I needed before joining Bittners.
Who was your mentor, early on in your career?
Early on at Bittners, I worked as an intern directly under Todd Klein, today a well-known New York designer. His influence left me with a strong impression that design was my career path.
The other designer who truly took me under his wing was Ben Small. He was a wonderful teacher and mentor in my early years that opened my eyes to creating great design. He is a special friend whom I am very grateful to and admire so much.
What is your design philosophy?
As a part of a young family, I love working with other families. I feel that as their designer, I should 'design for the way they live' so that their home reflects their lifestyle. One example of a young style is to mix 'casual chic' with an urban style. Taking a couple of great antique pieces and mixing them with reclaimed and understated furniture makes the home very personal, interesting and inviting.
I also believe that you can live in luxury everyday and in every phase of your life. I work with many clients who are in different phases of their lives so 'designing for the way they live' is very important to the success of creating their own design style in their home.
How have your travels inspired you?
My travels have been very inspirational. I have traveled throughout Spain, France, England, Scotland and Japan. For a time, I lived in England. While there, I would take my sketchbook into their wonderful museums and draw for hours. In all my travels, I just loved all the culture, food and fashion that I experienced, but my true love was Spain.
What trends do you see in design today?
First, I always tell my clients that classic elements last forever. I help my clients purchase pieces with longevity. Any trend pieces should be easily removable so that your home remains timeless.
Second, clean is in. From the design approach and color choices to the furniture lines, clean and neutral is a new, modern trend. Color can date itself very quickly.
Third, detail is timeless. For example, topstitching and nail heads make pieces unique and everlasting.
What are the design strengths of Bittners?
The Bittners difference is huge. We are blessed by the vision of
Owsley Brown Frazier and Laura Frazier. Thanks to them, today we have one of the largest design resource rooms in the country and it continues to expand.
Our firm is extremely unique. We are truly the only "full-service" design firm in Louisville. We are so fortunate to have a highly talented group of designers, on-site master craftsmen, extensive showroom, both residential and commercial design services, wonderful antiques, fabulous support staff and our own delivery personnel. Our master craftsmen are true artists that can create any furniture piece including tables, chairs and beds to custom wood wall paneling and crown moldings.
Who has inspired you?
Without question, Douglas Riddle, President of Bittners, has been my inspiration. Working side by side with someone so talented and gifted, has been a blessing. He is a true visionary and has a deep understanding of people and great design which inspires us all at Bittners. We are taken to a higher level, as designers, because of Douglas and I am personally very grateful for his devotion to Bittners.
What are you most grateful for?
I am so grateful for my family. My sons, Miller and Bates, have amazing personalities and have brought pure joy to my life! I am very appreciative of my parents, Marilyn and Denis Frankenberger, who were wonderful role models growing up and allowed me to dream big. Being a part of a large family, I am thankful for the love and support of all my siblings.
I am, also, grateful for the opportunity to be here at Bittners. There are a lot of designers who would love this opportunity. We are so blessed. It is an amazing place to be!
What is the best advice you have ever received?
"Live life with an ounce of humble since you are only as good as those who surround you."
What type of community service are you involved in?
I have been on numerous boards throughout the years such as the Board of Directors at the Ronald McDonald house as well as Broadway Series. I have volunteered for the Historic Homes Foundation-Farmington's Derby Breakfast, the Speed Ball at the Speed Art Museum and at Kentucky Country Day.
What is one thing that people are surprised to know about you?
I am a wicked good knee boarder.
Q & A with Amy Cimba
Hobbies: Love traveling, watersports, walking.
Favorite Books: A Thousand Splendid Suns by Khaled Hosseini. A Girl with a Pearl Earring by Tracy Chevalier
Favorite Movies: Pride & Prejudice and any Will Ferrell movie.
Memorable Vacation Spot: Spain.
Favorite Restaurant: Campiello, Naples, Fla.
Best Broadway Show: Les Miserables, London.
Favorite Art Style: Drawings, paintings & photography.
Best Wine: Petite Sirah, but love Bourbon!
Philosophy: "Live life in elegance."
Category: News, The Profile


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What does HMO mean in Unclassified?
This page is about the meanings of the acronym/abbreviation/shorthand HMO in the Miscellaneous field in general and in the Unclassified terminology in particular.
A Health Majors Organization
Find a translation for HMO in other languages:
Select another language:
What does HMO mean?
- health maintenance organization: a prepaid health plan in which subscribers receive comprehensive health services provided by member physicians and other health-care providers, usu. in a central facility.
Discuss this HMO abbreviation with the community:
Use the citation below to add this abbreviation to your bibliography:
"HMO." Abbreviations.com. STANDS4 LLC, 2014. Web. 22 Dec. 2014. <http://www.abbreviations.com/term/265072>.
HMO also stands for:
- Hand the Money Over
- Health Maintance Organization
- health maintenance organization
- Health Maintenance Organizations
- Health Management Option
... and 25 more »
Nearby & related abbreviations:
Alternative search:
- Search A Health Majors Organization on Amazon.com
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text:
Sunwashed 3/4 Sleeve Tee
Sunwashed 3/4 Sleeve Tee
$16 .88
 Hand-dyed, sun-bleached desert colors inspired this indispensable tee - its special wash highlights unique high and low shades throughout, resulting in an incredibly soft and light style. Ballet neck. 3/4 sleeves. Patch chest pocket.
Style #330522
100% Cotton
Machine Washable


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Beginning Bird WalksSponsored by Pomona Valley Audubon Society, free beginning bird walks at the Garden are a wonderful way to learn more about the birds that live in and travel through the area!
Community EducationWe offer a variety of community education programming, all dedicated to enhancing your understanding of how each of us can take action to thoughtfully utilize our natural heritage.
Native Plant GardeningInformation about growing
plants native to California and
the benefits to local wildlife,
from birds and mammals to pollinating insects.
Public ToursTours are a great way to learn more about Rancho Santa Ana Botanic Garden and California native plants.
School Tours and ProgramsThe touring program provides docent-led interpretive tours to K-12 school children, college classes, scout and youth groups and adult community groups such as garden clubs.
Plant HerosHey, Kids! Visit American
Public Gardens Association's
Plant Heros and learn how to
protect the plants in your
neighborhood from pests and diseases.


text:
Your NAMI State Organization
See your NAMI Affiliates in Connecticut
Printable Connecticut State and Affiliate Directory
|Affiliate Name
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|Zip Code
|NAMI Connecticut Virtual Affiliate
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text:
- DAC (1) (remove)
- Investigation of the properties of iron-bearing alloys and silicates and their implications for the Earth's lower mantle and core (2010)
- (1) (Mg,Fe)(Si,Al)O3 perovskite comprises about 80% of the Earth's lower mantle by volume, leaving ~ 15% to (Mg,Fe)O ferropericlase and ~ 5% to CaSiO3 perovskite. Therefore characteristics of the lower mantle would be determined mostly by the properties of the silicate perovskite and ferropericlase. While high-spin – low-spin crossover in (Mg,Fe)O is nicely described in literature, the electronic state of iron in silicate perovskite at high pressures and temperatures remains controversial. Conclusions derived from the results of X-ray emission (XES) and nuclear forward scattering (NFS) spectroscopic studies of Fe-bearing silicate perovskite are not in agreement on the pressure and temperature conditions of the transition and on whether Fe2+ or Fe3+ or both iron cations are involved. We undertook an alternative study of (Mg,Fe)(Si,Al)O3 perovskite at a wide pressure and temperature range using a number of different spectroscopic techniques (conventional Mössbauer, X-ray absorption near edge structure (XANES), NFS and X-ray diffraction (XRD) spectroscopies), in order to get a rather complete picture regarding the spin state of iron in this compound. Desirable pressures relevant to those in the Earth's lower mantle were achieved by means of diamond anvil cells, equipped with miniature external resistive heaters, providing homogeneous heating up to 1000 K, which enables us to estimate the effect of temperature as well. Our Mössbauer and XANES data, collected at pressures to 110 GPa and temperatures to 1000 K for silicate perovskite, revealed a gradual transition involving Fe2+, which at room temperature occurs over a rather wide pressure range, 35-70 GPa, but becomes narrow at high temperatures. This observation coincides with the previously reported drop in spin number revealed by XES. Taking this into account and based on the fact that our XRD measurements, performed at the corresponding pressure-temperature conditions, do not suggest any appreciable structural change in perovskite, we conclude that the origin of the observed transition is fully electronic. Considering the simplified energy diagram of ferrous iron, sitting in 8-12 fold coordinated polyhedra in the perovskite structure, and by analysing the effect of pressure on the distribution of valence electrons over the energy levels, we propose stabilization of intermediate spin Fe2+ in magnesium silicate perovskite at pressures over 35 GPa. The gradual character of high-spin – intermediate-spin crossover in silicate perovskite does not assume any abrupt changes of the lower mantle properties. However due to the negative Clapeyron slope of the transition in some areas in the uppermost lower mantle, located in the vicinity of subducting slabs or hot mantle upwellings, they would have slightly different properties (namely electrical and thermal conductivity, element partitioning) with respect to the surrounding mantle. (2) Although the effect of spin transitions in lower mantle silicate perovskite and ferropericlase on the iron partitioning between these two phases has been widely discussed in the literature, the question remains open, mainly due to the lack of in situ experiments under the relevant pressure and temperature conditions. We approach this problem using combined in situ synchrotron XRD and XANES spectroscopic measurements with laser-heated diamond anvil cell (LH-DAC) technique. The assemblages of perovskite and ferropericlase were synthesized via the breakdown reaction of ringwoodite or a natural San Carlos olivine. Our data, collected from 22 GPa to 115 GPa, after laser heating to 1950 K and 2300 K, confirmed previously reported preferred partitioning of iron in low-spin ferropericlase with respect to high or intermediate spin perovskite. Increase of temperature was shown to slightly increase the amount of Fe in perovskite. (3) The phase diagram of Fe-enriched FeNi alloy at elevated pressures and temperatures comparable to those in the Earth's core as well as the effect of the potential light element in the core on the system remains under debate. The reason is very simple: the necessary pressure-temperature range (300-350 GPa and 5,000-7,000 K) is hardly achieved in the laboratory. Conditions close to those in the core can be created in LH-DAC experiments; however the main disadvantage of the technique is a lack of control on the system under study. In contrast, the large-volume press (LVP) provides rather equilibrated and controllable experimental conditions, although at significantly lower pressures. Therefore we carried out a "cross-checking" study of phase relations in Fe1-xNix (0.10 < x < 0.22) and Fe0.90Ni(0.10-x)Cx (0.01 < x < 0.05) systems at pressures to 52 GPa and temperatures to 2600 K, using LH-DAC and LVP high pressure techniques. In situ and ex situ sample analyses were done by means of XRD, Mössbauer spectroscopy, and scanning and transmission electron microscopies. We showed that laser heating in the DAC can promote undesired reactions between the sample (FeNi alloy in our case) and carbon, which upon laser heating diffuses from the diamond anvils through the pressure-transmitting layers. We investigated the mechanism of carbon incorporation into the structure of FeNi alloy at high pressures and temperatures, and showed that rapid cooling of fcc-structured carbon-bearing FeNi alloy to room temperature (either in the case of LH-DAC or LVP quenched experiments) results in the formation of the metastable solid solution of bcc-FeNi, bct-Fe-Ni-C (known in metallurgy as martensite) and a certain amount of preserved fcc Fe-Ni-C.


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May 2012 COTM: Food of Spain and Moro The Tapas and First Courses Thread
- L.Nightshade Apr 30, 2012 09:21 PM
Please use this thread to discuss Tapas and First Courses from the following chapters:
Food of Spain - Tapas, pages, 147 - 167
Food of Spain - Egg Dishes, pages 195 - 205
Food of Spain - Savory Pies and Tarts, pages 207 - 223
Moro - Tapas and Mezze, pages 21 - 52
Moro - Fish Starters, pages 11 - 106
Moro - Meat Starters, pages 107 - 134
Moro - Vegetable Starters, pages 135 - 158
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Grilled Chicken Wings (Drumsticks) w/ Tahini, Moro pg39
Principles be damned I bought Moro without road testing a library copy. Reading the introduction, my heart sank....two River Cafe alumni? Before serious buyers remorse could set in time to cook, even if it meant cheating a bit on the COTM starting gun. And oh my goodness, so far so wonderful. To whit this simple but tasty little chicken recipe.
It should be made with wings, but I had and therefore used smallish drumsticks, otherwise following the recipe exactly. Marinate the chicken in a garlic, paprika (sweet smoked Spanish), cumin, lemon juice, tahini, olive oil. Grill over charcoal (or bake or broil if preferred), using an indirect grilling method over charcoal these took around 1/r hour, slightly longer than the recipes 15 minutes, but then again these were drumsticks not wings. Serve with a tahini sauce composed of garlic, tahini, lemon water; delicious and unlike Susan Hoffman's this tahini sauce is stable. There were no leftovers.
re: qianning
Glad you liked this - it's on my list to try.
I have to ask though, what's wrong with River Cafe alumni?
re: greedygirl
Clearly nothing! However, the River Cafe cookbooks were great disappointments to me, and I was worried this might be true for Moro too. So far not at all.
re: qianning
I love the River Cafe books!
re: greedygirl
More power!
Seriously though I think my real problem with them is that when I first got them I was living in China and couldn't really get the right ingredients. But even once back in the States I never have taken to those books, just too austere for me I think. Sadly my cooking needs more leeway than The River Cafe recipes seem to permit.
re: qianning
I think you might want to go ahead and take the leeway you need. I have loved almost everything I've made from the two River Cafe books I have, and I think you could easily add more of one thing or less of another or sub things you prefer. It's a fairly Italian way of cooking to do that, so it shouldn't hurt at all. Like more garlic? Add it; like less hot pepper, leave it out. Worth a try, if you own the books already.
re: LulusMom
good points. it has been a while since i looked at those books, and even longer since i tried to cook from them, but anyway, we are really enjoying the food from Moro.
I think the other reason I was pre-maturely dismayed when I read that Clark & Clark were River Cafe alums was that for some reason Jaimie Oliver is another non-favorite around here. I really respect his approach to food, but his recipes/palette just don't work for me,
re: qianning
Grilled Chicken Wings w/ Tahini, Moro p39
Made these today to bring to a pot luck tonight. Some of my wings got a bit charred but the flavor is still outstanding. The tahini (my first time making it from scratch) is delectable and i have to keep grabbing my own hand away from it in fear that there will be none left to bring tonight. A keeper.
re: dkennedy
You made your own tahini? I am in awe!
re: qianning
It was easy. I think the recipe is on page 253. Sesame paste, garlic, lemon juice, and some water. Just got back from the pot luck and everything was a big hit.
re: qianning
Grilled Chicken Wings (Thighs) w Tahini – Moro - p. 39
I'll chime in to say that this was a huge hit for us as well. I made this w boneless, skinless thighs which we marinated overnight. We grilled over charcoal and loved the flavour of the chicken with and without the sauce. The chicken was incredibly juicy and this is a marinade that truly infuses the meat with flavour vs just coating it. I can imagine how terrific this would be w wings as well and when I prepare that way, I'm going to add some chili flakes to the marinade as we like our wings spicy and I think the tahini would be a wonderful foil for the heat. Love this recipe!
re: qianning
Grilled Chicken Wings with Tahini, Moro, p. 39
This is really just a review of the marinade. Made these last night with drumsticks, which, lacking a grill, I baked in a cast iron skillet in my oven at 425 until done. I only had half a lemon, but I think this was actually the right amount of lemon to use. Also, I only had time to marinate the chicken for about 45 minutes, but it turned out fine. I think an even longer marinade would be phenomenal, and I'm sure this chicken would be great on the grill. I totally spaced on the sauce so we had the chicken without any extra sauce, but I think I will make the tahini sauce for the leftovers. This was easy and good, definitely goes on the "do again" list. Served with a simplified version of the saffron rice from the same book, and sauteed spinach with raisins and pinenuts from FOS. See vegetable/rice thread for reports on those dishes.
Plus I got the chance to use my new smoked paprika for the first time and just loved it. Will be looking for more opportunities to use this spice!
re: qianning
Here's the recipe, for those (like me) who don't have the book. I will definitely have to make these some day.
re: Caitlin McGrath
Thank you posting the link, Caitlin! I do not have Moro book and will make it soon - sounds delicious.
re: Caitlin McGrath
Yes, thanks Caitlin - I will be making these now as well. Sounds delish!
re: qianning
Grilled Chicken Wings with Tahini (I used the link in my earlier post)
I have to concur with everyone that this is really nice. I didn't make the tahini sauce, just used the tahini marinade on four (bone-in, skin-on) thighs, which I roasted on an oiled rack. Due to the exigencies of life, mine actually marinated for 2 1/2 days. I can't grill, but I would love to taste this done on the grill, as I think the flavor would be even better.
re: qianning
OK, I have these (the grilled chicken wings with tahini) on my list for next week. Quick question: I'm going to do them as thighs, which I see a few of you did. Did you make more of the marinade? If you were going to make something like 6 thighs would you make more? And for BC, I see you made yours with skinless/boneless thighs. I usually go for those (family doesn't like dealing with bones) *unless* i am grilling. But if you say they're worth doing and don't dry out, I'll do that to keep everyone happier.
re: LulusMom
From what I can remember, I did not use extra marinade. I think if I did I would have mentioned it in my post. I totally forgot about this chicken marinade! It was really good.
re: Westminstress
Do you think you used a comparable amount of chicken (to what the recipe asks for)? And thanks!
re: LulusMom
Yes, I think I figured my drumsticks were pound for pound about the same as the wings. Maybe two packs of them, but they were the organic free range ones, so definitely on the small side.
re: LulusMom
Can't remember exactly, but I think i made 4-5 drumsticks using the original recipe marinade proportions. Just a guess, but you're probably fine with the original proportions for 6 bone-less thighs. I do remember that I cooked my drumsticks (bone -in) using indirect heat method with a final browning over coals at the end. Not sure if that would be the way to go withe bone-less chix or not.
re: qianning
thank you so much for the info. I'm pretty excited to try this one.
re: LulusMom
Hope it goes well, and do report back!
re: qianning
I agree that the amount should be fine for 6 boneless thighs, but I realize I forgot to mention in my post on this that I added a drizzle of water to the marinade to loosen it up, because mine was a very thick paste. The water (just a couple teaspoons, I'd guess) made it easier to coat the chicken.
re: qianning
My turn on the grilled (baked) chicken wings (thighs) w/ Tahini. We all loved this. Our grill needs lava, so we had to roast. Roasted at 500 for about 30 minutes. I took the skin off bone-in thighs and let them marinate for about 36 hours. Wonderful flavor. I did make the additional tahini sauce and we liked it a lot with the ww pitas I served. I ended up doing 1/2 again as much marinade since i had 8 thighs - it was plenty.
Beetroot w/ Yoghurt, Moro pg. 40
These days there's nothing much special about beets with yogurt, but this version gets the job done just fine. The nigella seeds are a nice counterpoint to the other flavors; beet (roasted rather than boiled in my case), lemon, olive oil, parsley and garlic. And oh yes, strained yogurt.
re: qianning
Hot Chorizo with Butter Beans and Tomato Salad, p. 113 Moro Cookbook
Yum! Fantastic dish! Really, I can't say enough good things about this dish. Make it.
I wasn't sure how long to cook the frozen butter beans for, but I think I cooked them for far too long. I also should have salted the cooking water, but, that aside, the dish turned out great.
The recipe suggests it can be served warm or at room temperature. Given the choice, I'd opt for warm. This warm salad is comprised of butter beans, cherry tomatoes, red onions and a sherry vinaigrette. The salad is then topped with warm slices of cooking chorizo. I used two links of Don Juana brand Chorizo Bilbao and this chorizo is absolutely delicious on its own.
Again, make this dish!
re: dkennedy
Harira, p. 74 Moro Cookbook
Another thoroughly enjoyable meal thanks to the Moro Cookbook. This is a tart lentil soup flavored with everything from saffron to cinnamon. I had my doubts at the beginning but by the time the soup was ready to be served the flavors really came together. This would make a wonderful meal on a cold, rainy day. We had it for dinner, accompanied by another round of the Hot Chorizo with Butter Beans and Tomato Salad, this time I made it with broad beans. We finished the meal with a plate of dates and a hard Spanish cheese.
re: dkennedy
Hot Chorizo with Butter Beans and Tomato Salad, Moro, p. 113
Loved, loved, loved this dish. Did I say loved? Cooked butter beans are combined with halved cherry tomatoes, 1/2 red onion (I used a couple of shallots), quite a lot of chopped parsley, and sherry viniagrette. Then you crisp diced chorizo in a bit of olive oil and use that to top the salad. I just got this amazing new sherry vinegar made from Pedro Jimenez, and it is probably my favorite vinegar ever. It has a delightfully complex flavor with some sweetness like an aged balsamic, but not as sweet, and it is not too sharp. I added extra vinegar to the salad, and the combo of the vinegar with the tomatoes and chorizo and everything else was just fantastic. There was also a great textural contrast between the crispy chorizo, soft beans, and juicy tomatoes. So, like dk, I highly recommend this dish.
A couple of notes on ingredients. I had trouble sourcing the butter beans in any format and ended up using some really expensive jarred ones that I bought at a Spanish specialty store. After I bought them, I noticed that my local natural foods store has started stocking an Italian brand of canned beans that includes butter beans in the line-up - these were reasonably priced though not BPA-free if you care about that. Favas or large limas or even cannellini could stand in for the butter beans, but in this case I would use fresh, frozen or dried rather than canned. For the chorizo, I used a fully-cured chorizo that does not need to be cooked. I was happy with this choice, because it only took a minute to crisp up the outside, and I think the cooking chorizo would have had to be cooked for much longer.
re: Westminstress
I'm happy to read positive reports of this dish as I'm considering it for a small dinner party on Friday! I want some Pedro Ximinez vinegar now though!
Cecina con remolacha (Cecina with Beetroot and Almond Sauce) Moro p. 121
I'm a little late starting into this month's COTM, but this recipe was a great introduction. The authors suggest using young beets, but I used the very last of the larger ones we have from our CSA box. The beets are boiled until tender and then dressed with a sherry vinegar dressing (garlic, sherry vinegar, and olive oil). They're then topped with slices of cecina. I used bresaola instead which is a recommended substitute. An almond and sherry vinegar sauce is served on the side (ground almonds, water, white bread, garlic, olive oil, and sherry vinegar).
The flavors all worked very nicely together for me and it was something just a little bit different after so many winter beet recipes. My bf isn't crazy about beets, but liked this a lot because the meat and sauce balance the sweetness of the beets. The almond sauce is also very good, so I'm glad we have a bit leftover to go with the chicken we're making tonight.
After shopping with LN at Spanish Table, I was all excited to make something! Finally, last night I got a chance;
Last night was first menu from the COTM, and I made peppers stuffed with saffron rice in tomato sauce - page 287 in Food of Spain. Of course, I couldn't just follow the recipe and leave well enough alone.
I wanted an artichoke, so did one stuffed green pepper, and after steaming and cleaning out the choke, stuffed the artichoke with the rice mix too. It had a sauce of tomato, some smoked paprika and chicken stock. About 1/2 way through cooking, I had a thought, and put a couple of sliced yukon's down into the bubbling 'sauce' as well, to round things out. And I put just a bit of chopped Chorizo into the filling as well, for just a tad bit of protien and contrast.
turned out great! Mostly veggy dinner then. Ate 1/2 an artichoke and stuffing, some of the potato (which tasted like patatas bravas, in the sauce!), and 1/2 of the stuffed pepper. Leftovers for some lunch this week.
re: gingershelley
This looks and sounds delicious gs, thanks for this review, I've tabbed the recipe.
Carrot and Cumin Salad with Coriander - Moro, p. 41
I generally prefer raw carrots to cooked, but was pleasantly surprised by how much I liked this salad. The mix of toasted cumin with garlic and cilantro offset the sweetness of the carrots nicely. To make, carrots are peeled and boiled whole in salted water until tender. I boiled for about 10 minutes. After draining and cooling, they are sliced quite thinly. 2/3 tsp toasted cumin seeds are pounded in a mortar and pestle and mixed with 1 garlic clove and 1/2 tsp salt. Then juice of 3/4 lemon, 1/3 tsp sugar, and 1 tbsp olive oil are mixed in. The carrots are tossed with the dressing and chopped cilantro. We still have another bag of carrots from our CSA box, so this recipe may be making a reappearance as the month goes on.
re: TxnInMtl
I like this even better with raw grated carrots. A good and easy recipe.I make it often.
re: TxnInMtl
made this dish this weekend with some "baby carrots" which didnt have a lot of flavor and it was very successful. Have to admit I added a bit of spanish sweet paprika, since similar recipes from wolfert et al have a bit more spicing complexity. anyway, we liked it even with these bland and inferior carrots.
I intend to try with raw carrots as well.
Prawns (shrimp) in spiced tomato sauce with caraway (Moro, p. 106)
This is called a fish starter, but I made it our main course, and served it over orzo. Brown some sliced garlic in olive oil, add whole caraway seeds and 2 small dried red chilies crumbled (oops, I added 3 and Lulu found it too spicy), then a finely chopped green pepper. Cook until soft, then add a large can of drained, chopped plum tomatoes and cook down for about 20 minutes. Add the shrimp, season, serve with chopped parsley. As you can probably tell from just the ingredients, the big point of interest here was the caraway. I liked that part of it a lot, really made it different from other tomato/garlic shrimp dishes. That said, I wasn't so in love with it that I'd make it again, despite the ease. A pleasant meal though.
FOS - Scrambled Eggs with Asparagus and Shrimp (p. 203)
Asparagus is blanched, then briefly sauteed with garlic scapes (I used green garlic), throw in some shrimp, then four beaten eggs, move them around in the pan until just creamy, and serve. The recipe calls for 1/2 pound thin asparagus and 1/2 pound shrimp for four eggs. I had about a pound of asparagus, not all of which were thin, and only 1/4 pound of shrimp which I chopped into pieces to spread around more. I used 6 eggs, which seemed the right amount for the quantity of asparagus I had. As a first step, Roden instructs to boil the asparagus in salted water until soft, then the asparagus is cooked again (albeit briefly) in the eggs. I pulled my asparagus before they were done, but even so I thought they were overcooked by the time the eggs were done. I think mine took a bit longer because I had extra asparagus and eggs. I would make this again because it is very quick and easy and I liked the flavor combo. But I would be really careful not to overcook the asparagus, I might even skip the parboiling step, or if I did parboil I would do the shrimp first and add the asparagus with the eggs. I can also confirm that thin asparagus are definitely better in this application. Served with lovely hen of the woods mushrooms prepared according to the discussion on p. 166 (sauteed with olive oil and a bit of garlic), a local aged goat cheese, and some crusty bread for a simple but satisfying supper.
re: Westminstress
Oh I wish I'd have read your review earlier Westminstress (I have sooo much catching up to do w unread threads!), this would have made the perfect breakfast today.
re: Westminstress
I made this dish for two tonight as part of a light dinner. 3 eggs, 10 shrimp, cut in half 6 thick asparagus spears cut into 1 in pieces and parboiled. To make the recipe, fry garlic scapes (I used a chopped scallion and some garlic chives) until starting to caramelize, add the parboiled asparagus and fry for a couple minutes, add the shrimp and cook briefly only til barely pink, add the eggs and chopped parsley and cook quickly. I thought this had a very fresh. elegant flavor, really quite delicious and I would recommend if you have the makings on hand. served with the Grilled endive and serrano ham dish from Moro (separate report) and some crusty bread.
Shrimp Tortillitas, Moro, pg 81
Scrumptious and easy, can't beat that. Made a half recipe using the seltzer option and plain old super-market shrimp, all worked fine.
We had these as finger food with drinks while making the monkfish paella from this book. They certainly took the edge off. Here they are just out of the pan....most of them never saw a serving plate.
re: qianning
I chickened out of trying these the other day. Made the easy shrimp dish from FOS instead. Will try this one next week. Thanks Qianning.
re: dkennedy
I was leery too; seemed too simple to work, but it certainly came together. good luck &hope you enjoy them too.
re: qianning
Oh yum qianning, these look scrumptious!
re: qianning
Seriously, they look amazing. Happy to hear that they came together fairly easily too.
re: qianning
Loved these when I lived in Spain. Now I may have to buy the book and make them because they look perfect!
re: qianning
I've made these several times since May of last year, but finally had a chance to make them with really really good Maine shrimp.....i don't know how Maine shrimp compare to the "camarones" of Spain, but wow, the sweet soft delicate but flavorful Maine shrimp were absolutely perfect in this preparation.
re: qianning
are the maine shrimp in the market now??? we see them very rarely in NY
re: jen kalb
They were last week in Portland....and have been in the markets in Boston & NH for a couple of weeks now. But I know that they've had a very short and restricted season this year, so no idea how far away they are shipping. Was just telling someone how they used to be in the "can't give 'em away" category, but now, well now is different.
re: jen kalb
The Maine shrimp season opened 22 January. But, because of the declining shrimp population the season will be the shortest ever. It's probably going to be less than six weeks this year. Weather conditions play a part in the catch too, as well as even locating the shrimp. The last Maine shrimp I had was when we joined the CSF here in Massachusetts 2 years ago.
Setas al Jerez (Mushrooms with Sherry) from Moro p. 144
Minced onion is sautéed until golden (I only used 1 T of oil for a half recipe), then garlic is added for a minute and then wild mushrooms (recipe does not say to slice them, but I used quartered cremini that I had in my fridge). After 5 minutes, one adds dry sherry, nutmeg and cooks for a minute. Lastly, one finishes the dish with chopped parsley, salt and pepper.
The sweetness of the onions and the addition of sherry lend a rich flavor that really complements the mushrooms. Although I do prefer champiñones al ajillo, this is still very satisfying and delicious.
re: BigSal
I have this one marked to try ... sounds like it was basically a hit? By the way, you're doing an amazing job of trying stuff this month.
re: LulusMom
Yes, this was a hit for us. I suspect using wild mushrooms would make this even better than the cremini version we had.
Thanks. This has been a fun month for us (revisiting old favorites and discovering some new ones).
Braised Chicory with Picos Cheese, Moro pg. 136
This deceptively simple recipe gave me some trouble, although it all came right in the end. If I made it again (and I might, since Mr. QN thought it was totally swoon worthy), there would be some adjustments. But first, here's how it is written with notes on the troubles I had.
Blanch quartered endive in salted and lemon juice acidified water until tender, drain. Easy enough, but in the future I'd split the endives in half not quarters, they are so much easier to handle cut that way. I'm also not convinced the blanching step is necessary, I'd probably rather cook them slowly in the butter than try rush things by blanching.
Anyway, next, brown butter in a large frying pan, add the endive and cook until caramelized. No instructions on what heat settings to use. The blanched endive gave off a ton of water, and weren't getting even close to brown at a medium-ish heat, so in desperation I upped the temp, and they did final start to brown, but it did seem kind of risky to cook them at such a high heat.
Meanwhile make the sauce, which is cream, Picos cheese (a Blue cheese from Valdeon, new to me and very nice) and a dash of nutmeg warmed just to the bubbling point. My sauce turned out to be quite a bit thinner than I had thought it would be and the recipe yielded way more sauce than 4 endive needed, I've still got over half of it set aside. In the future I'd greatly reduce the amount of cream but keep the amount of cheese pretty close to the original.
Plate the endive, pour over sauce, add chopped parsley, serve.
The results were tasty, heck, anything this rich ought to be tasty! Here they are sauced but pre-parsley.
re: qianning
Oh, quianning, that has my name on it! LOVE braised endive and blue cheese sauces. I SO wish I had the Moro cookbook, and not just FOS:(. So many of it's recipes really sound great. Sometime soon enough, fo' sho!
re: gingershelley
Well, if you want to wing it, here's the rough draft;
4 endive, quartered and blanched for 2 min in salted water w/ half a lemon. Drain.
In a large heavy skillet, lightly brown 2+TBS butter, add the endive and cook til browned/caramelized. when done season w/ S&P, and some lemon juice.
meanwhile, sauce is about 1/3 lb Picos Cheese (i.e. Blue cheese from Valdeon area) with 1/2 C heavy cream, and a good pinch of fresh ground nutmeg, all brought almost to the bubble. Cheese should only be half melted. (really, though, we needed much less sauce than this yielded).
Plate endive, add cheese sauce, garnish w/ fresh chopped parsley.
For the most part I have to say "moro" has been a delight, when you do get a copy you'll probably enjoy it.
Queso Manchego con Membrillo, Moro, page 33.
OK, so it's a little silly to call this a recipe, but I did follow the instructions! Apparently, the tradition requires the cheese to be cut into eighth-of-a-wheel wedges, and then sliced at about 5mm, and the rind is left on. Each slice is then topped with a strip of membrillo (quince paste). It's a reliably tasty combination, which I've done before, but now I know I've got the measurements right! I served this last night before dinner with some olives and marcona almonds.
re: L.Nightshade
Your presentation is stunning and festive - love the dish you are serving the cheese in!
Grilled Chicory with Sherry vinegar and ham, Moro 118
Great combo, deep flavors with the charred, bitter endive, dressed with a dressing made of reduced sherry vinegar (I used tarragon and some spanish sweet vinegar, not being able to find my sherry), blended with a crushed garlic fresh thyme, salt and olive oil and served with thin-sliced ham. this was great with crusty bread, we wiped or plates with every drop.
re: jen kalb
Grilled Chicory w/ Sherry Vinegar and Jamon, Moro pg. 118
We thought this was fabulous. As jen says deep intense flavors. I did use sherry vinegar, but as my endive while not scrawny wasn't roly-poly either, I made a half batch. It was enough to dress the endive, but if there had been more I'm sure we would have found something to sop it up.
re: jen kalb
Another fan here - fabulous flavours, with the salty sweetness of the ham contrasting marvellously with the bitter endive/chicory. Yum!
Tortilla (aka tortilla Española or tortilla de patatas) p. 24 Moro
This seemingly plain potato and egg dish is very rich, succulent and crave-worthy. I first learned to make tortillas from The Food and Wines of Spain (Penelope Casas). I made a half recipe which uses 3 eggs, 1 large onion and 350 g (approx 12 oz) waxy potatoes. The thinly sliced onions and a pinch of salt are cooked in olive oil until caramelized. Thinly sliced potatoes are cooked in sunflower oil (would use olive oil next time) until tender, but not brown (the wok was perfect for this). Add the onions and potatoes to the beaten eggs and check for seasoning (I let the mixture rest for 15 min per Casas). Cook one side shaking the pan to make sure it doesn't stick to the bottom, flip onto a plate and slide back into the pan to finish cooking the other side (I like mine juicy- not fully set). We like these at room temperature.
We really enjoyed this version. Although it is time consuming to make the potatoes and eggs separately, the results are worth it. The sweetness of the onions really comes through and potato to egg ratio was good. This recipe is similar to José Andrés's (also very good), but he uses russet potatoes, fewer onions and potatoes, and he cooks the potatoes in olive oil.
Tortilla de patatas ( potato omelet) p. 196 Food of Spain
Roden has you cut the potatoes (waxy) into ½" dice and cooks the potatoes and onions together in olive oil. The egg to potato ratio (3 eggs and ¼ lb potatoes) has fewer potatoes than Moro's version. The result is good, but we found that we wanted more potatoes to create that perfect amalgamation of potatoes and eggs. We also prefer sliced potatoes to diced in the tortilla.
re: BigSal
Reading that Moro recipe made me hungry -- it does sound like the better of the two.
Grilled Sardines, Moro pg. 97
We had this a few days ago, but I haven't had much time to post this week. Anyway, I made these using the variation listed at the bottom of the page. Essentially grilled sardines (lightly salted before cooking) are topped with a mixture of parsley, garlic lemon zest and toasted pine nuts (toast almonds in our case). We really enjoyed these. In fact we are quite liking the Moro approach to grilling first then topping fish with spice/herb concoctions. I definitely will be trying the orange zest/parsley/garlic/olive combination sometime soon.
re: qianning
Grilled Sardines, Moro, p.97
This isn't really a recipe review as much as it is a tale about a recipe, an inexperienced nitwit, and her virgin grilling experience.
I was romanced by a stack of gleaming silvery sardines at the grocer today. Fresh! Whole! This is a rarity in my parts; never have I seen fresh sardines before. Of course, I snatched them up (while going over the fresh fish-buying checklist in my head that I had recently learned from Fish Without a Doubt) and skipped home with my find, dreaming of all the ways I could use these beauties.
I found this recipe through an eatyourbooks search, and it seemed perfect. Qianning's photo of the beautifully adorned fish sealed the deal. It was too hot to cook indoors, and I had recently purchased a large bag of charcoal with the intent of finally learning how to use it. I was sold. Today was a day of firsts: first time with charcoal, first time with a whole fish.
I failed to purchase a chimney starter, nor did I have any starter fluid. Little did I know that for the inexperienced, lighting a grill takes quite a bit of practice and skill. Eventually I managed to conjure up a semblance of a fire, and went to tend to my fish while the embers were forged.
I haven't had to clean a fish since I was a kid, fishing for pickerel with my dad. Really. Most of the fish I get is frozen or already filleted. So thanks to the authors of Moro for clearing the mystery for me and walking me through it so nicely. Fish cleaning 101 for dummies. It wasn't pretty, I'll tell you. My walls needed a thorough cleaning when I finished, but I somehow pulled through with most of the bodies only somewhat mangled.
While the fish were sitting in their salt scrub in the refrigerator, I experimented with the charcoal by grilling some bread slices and small vegetables. Several very dark and unsalvageable batches later, it was with great trepidation that I gingerly placed my fishes over the glowing coals. They started to sizzle and smoke immediately, burning in spots. I quickly flipped them over to prevent too much damage, but of course, they were sticking to the grate with gusto. Impromptu butterflied sardines it was. The refusal to flip didn't end there. When my fish were cooked enough to remove to a plate, the heads were attached to mere spines and tails, the naked bones sticking up every which way. Whatever skin and flesh I could salvage was scraped off the grate and dumped unceremoniously onto the waiting plate.
I had already made the parsley/lemon mixture to sprinkle atop the fish, so that was halfheartedly spooned over the wreck formerly known as dinner.
I was so angry after this fiasco, that I just poured myself a bowl of cereal in defeat. My husband, however, gave the fish a try. After chewing thoughtfully for a while, he told me that it was fantastic, and that I would have to make it again one day. And you know what? It was.
re: Allegra_K
Yeah!!!!!!!!!!!!! I love happy endings!
re: Allegra_K
Yikes! You poor thing, still & all, the silver lining at the end peaks through nicely.
re: qianning
Qianning, (Or anyone else who sees this) I found the following recipe that refers to the Moro chard stem recipe. When you have time would you please tell me if it's the same as the one in your book. I have not bought Moro...yet.
In my most recent CSA basket I got a bunch of the freshest beets I've ever seen. They must have been pulled that morning. The leaves will be used for another recipe, but I wonder if beet stems could be used instead of chard stems ......
re: qianning
Thanks very much qianning. I intend to serve those stems on Saturday along side salmon burgers from "Fish Without A Doubt", the beets tonight with sauteed salmon from the same book, and the leaves on Sunday. Three for the price of one. Great deal...
Spiced Labneh Moro, p.52
After a while, tzatziki becomes tiresome, but I still adore the creamy tang that a yogurt-based dip provides. Happily, I found this fantastic spread to make in its place for those times when I just feel like something different.
I started this recipe using some Laban that I had leftover from the recipe on the previous page, which makes for some of the richest and most luxurious yogurt I may have ever had. It was already super thick just as yogurt, so straining it overnight nearly gave it a cream-cheese consistency, a desirable attribute to labneh, or so I've read.
A few hours before serving, whole fenugreek seeds are soaked in several changes of boiling water to remove the bitterness and soften the grain. One change of water will not suffice, as my palate can attest to from the one time I was rushing and thought the step unnecessary.
The labneh is mixed with the fenugreek, garlic paste, green chilies, and nigella (finally an occasion to use the highly neglected seed on my spice shelves!), and spread out on a plate with a drizzle of olive oil and a sprinkle of more nigella.
The chiles that I used in this were jalapenos, and we all know how little punch they pack these days, so the spice factor for me was pretty low. I enjoyed the crisp crunch the jalapenos provided, so I may mix one of those in with a cayenne or serrano.
Loved this dip. The garlic doesn't overpower the other flavours, and the fenugreek adds its own mysterious musty taste that begs for some flatbread for smearing. Have made it several times to much acclaim from my guests. I only wish that I didn't have to plan overnight to make this dish, but it is completely worth it.
re: Allegra_K
Just curious, when you make the yogurt from Moro how thick is it before straining?
I made a batch yesterday, and the results are very smooth, delicious, but definitely not thick, more like the texture of a whipped yogurt. Can't imagine why. I did use goat's milk, and cow cream, which I suppose could make a difference, although it never has with other "standard" yogurt recipes. Any advice?
re: qianning
Sorry I missed this! I haven't had the chance to make yogurt at all this year and can't really recall just how thick it was. Do you make yogurt often? I find there are so many variables that come into play to determine the outcome of the finished product, so maybe I just had it sitting at a higher temp than you or other some-such minor detail. My method is very un-scientific and relies mostly on my sun room temp of the day and so the yogurt turns out differently almost every time!
Glad to hear it works well in your recipes, if nothing else....
re: Allegra_K
Laban, Yoghurt, pg. 50
Well, I was a bit disappointed that my Laban didn't turn out as thick as I was expecting, see above on that, but oh my gosh is this stuff great for cooking. We had it in a korma last night that was hands down the best ever, and in the leek & yogurt soup from this book for lunch today. So very good, and totally stable for cooking.
Baba Ghanoush, Moro, p. 44, Yum
I just finished off the first batch of this. Of course, baba ghanoush is not particularly difficult to make. I've made it a few times over the years and enjoyed but not been thrilled with the outcome. I do eat it at restaurants frequently.
As with most baba ghanoush recipes, this is simple. The difference here: I loved it. Just loved it. I think the difference maker must have been grilling the eggplants, directly on charcoal. In the past I've grilled on a gas grill or roasted. Not surprisingly, the flavor from the charcoal comes through in this version.
I followed the recipe. Grill about a kilo of eggplants directly on charcoal. I mashed the eggplant flesh with my hands. Then just combine with the lemon, garlic, tahini, olive oil, and salt.
The bulk of my eggplants each summer season have typically gone to samfaina (Catalan ratatouille), but this baba ghanoush recipe is going to provide some serious competition for that. I'll be making another batch when the heat breaks Sunday.
re: debbiel
Baba Ghanoush
Absolutely agree about debbiel's post above. This was a fantastic rendition of the famous smoky dip. The amount of tahini in it is really just enough to give a whisper of nutty creaminess while still letting the real star shine.I've made this a few times now; at first I attributed its success to the fact that I grilled the aubergines. Attempts at different recipes ended up being broiled (it always seems to be winter when I make this), so I thought that the grilling really made the difference. Today, however, I broiled the eggplant in my oven and it still was incredibly successful. My go-to recipe.
This book is a real treat! Loving everything so far.
I have a question about the sourdough bread in Moro. For the starter the authors call for one bunch of red grapes. Would concord grapes suffice, or would their intense flavour and lack of sugars ruin the mixture? I'm planning my first foray into breads with starters so I'm rather clueless about these matters. Many thanks!
Mojama (Salted Anchovies) w/ Spinach, Oregano, and Lemon, pg. 103
I've wanted to make this for a while, but have just not tracked down mojama. But in the notes salted anchovies are mentioned as a suitable substitute, so I decided to go ahead and make this using salted anchovy. So glad I did, we both thought this was an eye openingly wonderful way to cook and spice spinach.
I made the recipe as written, except that in place of the mojama I used salted anchovies (rinsed and filleted), and since i was a but worried that the anchovies would be too strong, I chopped them almost to a paste and added them to the oil/garlic/marjoram mix. The results were just spectacular. Best spinach side dish ever.
Aubergine and Red Pepper Salad with caramelised butter and yoghurt, pg. 151
This was another winner for us. I made it a while back, and could have sworn someone else had already posted about it, but can't find it, so thought it worth pointing out. Overall it is a pretty standard grilled eggplant and grilled pepper salad flavored with garlic, olive oil and lemon, and served with yogurt. But what really sets it apart is the addition of a dash (I was making 1/3 of a recipe) of caramelized butter. It didn't take much browned butter, maybe 1 tsp., to really transform this into something very special. The nutty richness of the butter adds just the right accent to bring out the best in all the other flavors.
Garbanzos con Espinacas (Chickpeas and Spinach), page 138.
Mr. Nightshade actually made this while I was making a tart. I know that he used canned garbanzos, and eliminated the whole soaking and simmering step. The spinach was cooked in oil, no water. Some bread is fried (he left the crusts on, which came out fine), then garlic, cumin, oregano, and chile (aleppo in this case), are added to the frying bread, then the entire mix is ground with a bit of good red wine vinegar. Once ground, the bread mixture goes back into the pan with saffron-infused water, and the chickpeas. When the chickpeas have absorbed all the delightful flavors, the spinach goes into the pan until hot.
This was a very flavorful side dish. All the flavors really came through. The quality vinegar is important, as it has a big impact on the dish. Love the saffron with the chickpeas.
Coca with Roasted Peppers and Eggplants (Coca de Recapte), Food of Spain p-209
I have been eyeing this recipe up ever since the book first came out and finally got around to making it. I'm sure glad I did, as this was just delicious!
The base is a yeast-dough that is rolled into two good-sized but thin oblongs. I found that Roden's flour/water proportions were a bit strange, as she has you add more flour than necessary to the dough and then make it more pliable by adding extra water while kneading. I find this to be a rather messy and unpleasant task and would much rather work in more flour to a wet dough than water to a dry one. I made notes in my book to use less flour to start.
The 'sauce' for this coca is like a sofrito, lots of onions with a bit of tomato and oil. Her instructions are a bit vague as to how long to cook the onions and I would have preferred some cues to see how long they should be in the pan. "Cook until soft" can mean many things. As it was, I diced my onions very finely, and cooked for at least 20 minutes, getting them to slightly caramelize and start breaking down for more of a sauce-like consistency.
The sauce is spread out onto the coca, and the lot is topped with diced strips of roasted red pepper and eggplant. I had grilled the veggies instead, and they had a lovely smoky flavour to bring to the dish. This is all cooked until edges are crisp and brown.
The coca can be served hot or at room temperature, and I really enjoyed it no matter the thermal reading. It was just laden down with tasty, moist veggies that contrasted with the thin, crunchy crust. Everyone who tried this loved it, and I will definitely be making it again.
Little Pies with a Tomato, Pepper, and Tuna Filling (Empanadillas), Food of Spain p-218
These attractive and delicious little guys were part of a tapas spread the other night, and though a bit tedious, they were well worth it.
A very forgiving dough made with oodles of olive oil and a bit of white wine (or water) ensures that the dough can be stretched around the filling without tearing. The filling is a simple yet flavour-packed blend of cooked onion and tomato mixed with chopped black (green) olives, bits of roasted red pepper, and shredded tinned tuna with a bit of chopped parsley. The dough is rolled out as thinly as possible and cut to 4" rounds, but I used a 3" cutter and a restrained amount of filling per empanadilla to obtain about 50 of them (Roden's original proportions yields 20). I found that after cutting, the dough rounds would shrink dramatically, so I had to use my dumpling dowel to stretch it back; easy but time-consuming. After filling and crimping, the bundles are brushed with egg yolk (I only needed one yolk) and baked until golden. I made the pies and then froze before they went in the oven, baking straight from the freezer for an extra 10 mins. Worked like a charm.
Some of the filling I put aside without tuna to appease a vegetarian, and those were just as delicious as the fish-filled ones. I imagine that chorizo would also work well as the protein.
Making ahead like this was a wonderful way to cut back on last-minute prep during a harried dinner party. These were splendid little pies--bursting with tangy flavours. We liked these very much and I look forward to the leftovers.
Marinated Piquilllo Peppers(pimientos del piquillo alinadas), Moro, p.27
Even though I changed the main ingredient of this recipe by using three grilled and peeled coloured peppers in place of the piquillos, this was still delicious over bread.
A simple yet potent vinaigrette consisting of garlic, sherry vinegar, olive oil, parsely,and s&p is sprinkled atop the peppers and left for a while to allow the flavours to mingle. Serve.
Easy, elegant, with gorgeous colours; a great addition to the tapas table.
The leftovers made for a particularly wonderful version of shakshuka the next day.
Marinated Olives (aaceitunas alinadas) Moro, p 26
This is a version of marinated olives that I wasn't particularly fond of, despite the lovely-sounding ingredient list.
Mixed olives are rinsed of their brine and bathed in a mixture of coriander seeds, garlic, fennel seeds, peppercorns, fresh chili, parsley, olive oil, and the juice and zest of an orange for an hour or more. I let mine sit overnight.
The orange zest clung a little too ferociously to the olives, as did the whole seeds, and so with every briny round that was popped into the mouth, the unpleasant crunch of the coriander or peppercorn and the sightly bitter zest was an unwelcome companion. I spent far too much time trying to rid the olives of the undesirables instead of eating them. I'll keep looking for a better version...
Roast Almonds with Paprika (Almendras con Pimenton), Moro p-23
What a simple yet fabulous recipe! Blanched almonds are roasted, coated lightly with oil, pimenton, and sea salt ground 'as fine as icing sugar' and baked a tad longer. This took a bit longer than it should have, as I was silly enough to blanch and peel the almonds myself....ugh, what a thankless a job that is. I used a mix of regular sea salt and some smoked salt that I found in the cupboard, and that mixed with the pimenton created something magical.
My only complaint is that the seasoning didn't adhere too well to the almonds after being jostled around. Perhaps more oil or a longer second stint in the oven would do the trick. Despite that, these were the first of the tapas to disappear. Wish I had made a full batch instead of a half (though thinking about peeling those nuts again is a bit of a deterrent!).
re: Allegra_K
I just happen to have some blanched/peeled almonds in the cupboard that really should be used.......thanks for pointing this one out.
Rinones al Jerez (Kidneys w/ Sherry), Moror pg. 134
Has anyone out there ever had Kidneys Jerez style? I ask because this was one of those dishes where knowing what i was supposed to be aiming for might have helped.
Specifically, should the meat be kinda poached in sauce, or more pan seared a then sauced? Mine were definitely more the former. The results were OK, and we finished them all, but they won't replace grilled lamb kidneys in my heart.
re: qianning
Not exactly Jerez-style but every kidney dish I've ever eaten at restaurants or home cooked was simply pan seared with simple seasonings, white wine included usually. The sauce was drizzled over at the end.
Leek and Yoghurt Soup, pg. 70
Scrumptious. I now want to try every yogurt soup recipe I can find, but it will be tough to top this one. My only change was to recuce the butter by half, figuring that as I was using homemade stock and homemade yogurt it would be plenty rich enough, and it was.
Very, very nice with dry toasted bread. And although it seems like guilding the lily, and adding richness, a tiny bit of the caramelized butter really does work wonders.


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Nintendo Wii
Playthrough Road to Wrestlemania Outsiders pt2 for WWE '12Home / Nintendo Wii /
This page contains WWE '12 Video Walkthroughs for Nintendo Wii called "Playthrough Road to Wrestlemania Outsiders pt2" and has been posted or updated on Dec 7, 2011 by DSPGaming. Let us know what you think of this Video by thumbs voting.
- Developer: Yuke's
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- Genre: Action Fighting Wrestling
- Release Date: Nov 22, 2011
- ESRB: Teen
Video Walkthroughs
Playthrough Road to Wrestlemania Outsiders pt2
Watch this step-by-step Video Walkthrough for WWE '12 (Nintendo Wii), which will help and guide you through each and every level part of this game and also assist you to find all secrets and solutions to complete this game.
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Modern Marvels Made in the U.S.A. DVD
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- Language: English
- Closed Captioning: Yes
Visit the world's biggest and oldest flag manufacturer, which has made some of the most famous flags in history. Go inside the factories that produce the last athletic shoe made in the United States. See the strangest form of alternate transportation known to man -- completely assembled in 30 minutes. Check out a hot toy company that believes it's imperative to keep their work here at home. Top it all off with some great food -- some American success stories that may seem foreign at first glance. Prepare to discover just some of the many products that are still brought to you by...America. Because MODERN MARVELS is still -- MADE IN THE USA! It's not just a label. It's a proud and important tradition.


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Biography: Cameron Diaz DVD
Sale Price: $24.95
To Order by Phone Call 1-800-933-6249
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- Format: Color, DVD-Video, NTSC
- Rating: Not Rated
- Number of Discs: 1
- Run Time: 50 Minutes
- Region: Region 1
- Aspect Ratio: 1.33:1
- Language: English
- Studio: A&E Home Video
- DVD Release Date: April 25, 2007
There's something about Cameron... and you'll discover it in this intimate profile of the dazzling young star.
- One of the most successful series in Cable TV history.
- Probing interviews and unforgettable footage illuminate the great stories behind great lives.
- Get to know the real Cameron Diaz behind the bombshell Angel.
For two decades, BIOGRAPHY® has made TV history. A&E's evergreen series draws on unflinching interviews, rare footage, private photographs and much more to reveal the great stories behind the great lives, painting true-to-life portraits of the men and women who have left indelible marks on our history, culture and heritage.
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Spend some quality time with Hollywood's radiant star, Cameron Diaz.


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Friday, November 22 @ 3:30 pm
Teens, join us for gaming on the Xbox, PlayStation or Wii, play board games, paint, or just hang out with your friends in a fun, friendly environment. Guitars and a keyboard are available if you feel like getting musical.
Friday, November 22 @ 3:30pm(PG13) Join us to watch our new take on an old favorite. A young boy learns that he has extraordinary powers and is not of this Earth. As a young man, he journeys to discover where he came from and what he was sent here to do. But the hero in him must emerge if he is to save the world from annihilation and become the symbol of hope for all mankind. Light snacks will be provided by the Friends of the Anastasia Island Branch Library. Call 209-3730 for movie title.


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Charlotte 49ers head football coach Brad Lambert named Damien Gary the team's Running Backs Coach and Gary came on the staff July 1, 2012.
Gary was a four-year letterwinner at the University of Georgia, who helped key the Bulldogs 2002 SEC Championship team. He coached at Mars Hill for the last two years as the Wide Receivers Coach. He also had responsibility with the special teams return units and worked as an academic coordinator. He served as an assistant varsity and junior varsity football coach at Clarke Central High School in Athens, Ga. from 2005-2010.
Georgia's all-time career punt returner in both returns (114) and yards (1253), Gary was also a member of Georgia's 2002 Sugar Bowl Championship team. Gary was a wide receiver for Georgia from 2000-03, playing alongside current 49ers football assistant Joe Tereshinski. He graduated in December, 2005.
"Damien played for us at the University of Georgia," Lambert said. "He has a lot of experience on the offensive side of the ball. He played wide receiver so he'll help us with our passing game. I've known him for a long time and I like the kind of person he is and the direction he'll give our student athletes."
Education: Bachelor of Science, Georgia, 2005
Coaching Experience:
Mars Hill, 2010-12: Wide Receivers Coach
Special Teams Responsibility: Kick-Off Return and all returners
Academic Coordinator - organizing study table
Playing Experience: Georgia
2000-2003 Wide Receiver/Punt Returner
2002 SEC Champions
2002 Sugar Bowl Champions


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- Home
- Your Health
- Sciatica
|Sciatic Nerve Pain
|Copyright © Nucleus Medical Media, Inc.
- Herniated disk—the cushions between the bones of your spine bulge and press on the nerve as it exits the spinal column
- Arthritis in the lower back
- Spinal stenosis—narrowing of the spinal canal in the lumbar area
- Spondylolisthesis—slippage of a bone in the lower back
- Cauda equina syndrome—nerve roots at the base of the spinal cord are compressed
- Piriformis syndrome— spasm of piriformis muscle
Risk Factors
- Obesity
- Smoking
- History of low back problems
- Anxiety and depression
- Heavy manual labor
- Heavy lifting
- Exposure to vibrations
- A job that requires standing for long periods of time and forward bending
- Fractures in the back
- Tumors
- Infections
- Metabolic problems, such as diabetes
- Burning, tingling, or a shooting pain down the back of one leg
Pain in one leg or buttock may get worse with:
- Sitting
- Standing up
- Coughing
- Sneezing
- Straining
- Weakness or numbness in a leg or foot
- Continuing weakness in a leg or foot
- Numbness in groin or the buttocks
- Difficulty walking, standing, or moving
- Loss of bowel or bladder control
- Fever, unexplained weight loss, or other signs of illness
- Over-the-counter or prescription pain relievers
- Muscle relaxers for muscle spasms
- Corticosteroid injections in the back
- Antidepressants or antiseizure medications for chronic pain
Physical Therapy
- Cold packs or heat therapy
- Stretching and strengthening exercises
- Massage
- Ultrasound treatments or electrical stimulation
- Posture education and appropriate lifting instructions
Alternative Therapies
- Use proper body movement when playing sports, exercising, or lifting heavy objects.
- Practice good posture to reduce pressure on your spine.
- Begin a safe exercise program with the advice of your doctor.
- If possible, avoid sitting or standing in one position for long periods.
- Consider job retraining if your work requires a lot of heavy lifting or sitting.
American Academy of Orthopaedic Surgeons http://www.orthoinfo.org
National Institute of Neurological Disorders and Stroke http://www.ninds.nih.gov
Canadian Association of General Surgeons http://www.cags-accg.ca
Health Canada http://www.hc-sc.gc.ca
Allen C, Glasziou P, Del Mar C. Bed rest: a potentially harmful treatment needing more careful evaluation. Lancet. 1999; 354:1229-1233.
Sciatica. American Academy of Orthopaedic Surgeons website. Available at: http://orthoinfo.aaos.org/topic.cfm?topic=A00351. Updated October 2007. Accessed November 26, 2013.
Sciatica. EBSCO DynaMed website. Available at: https://dynamed.ebscohost.com/about/about-us. Updated November 22, 2013. Accessed November 26, 2013.
Sciatica. Postgrad Med. 1997;102.
Waddell G, Feder G, Lewis M. Systematic reviews of bed rest and advice to stay active for acute low back pain. Br J Gen Pract. 1997;47:647-652.
6/7/2007 DynaMed's Systematic Literature Surveillance https://dynamed.ebscohost.com/about/about-us: Peul WC, van Houwelingen HC, van den Hout WB, et al. Surgery versus prolonged conservative treatment for sciatica. N Engl J Med. 2007;356:2245-2256.
Revision Information
- Reviewer: Teresa Briedwell, PT, DPT
- Review Date: 11/2013 -
- Update Date: 11/26/2013 -


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Electrical Burns
- Home
- Health Information
- Electrical Burns
|Classification of Skin Burns
|Copyright © Nucleus Medical Media, Inc.
- Children biting on electrical cords
- Poking utensils or other metal objects into electrical outlets or appliances, like a plugged-in toaster
- Failing to shut the power supply before making home repairs or installation
- Dropping a plugged-in appliance into water
- Occupational accidents due to, for example, electric arcs from high-voltage power lines. (Electric arcs occur when a burst of electricity jumps from one electrical conductor to another, such as flashes of electricity from the wheels of an electrically powered train or where a trolley car connects to an overhead power line.)
- Lightening strikes
- Visible burns on the skin
- Muscle contraction or pain
- Numbness or tingling
- Weakness
- Bone fractures
- Headache
- Feeling disoriented
- Low blood pressure
- Seizures
- Heart arrhythmias
- First-degree burns—Injury is only to the outer layer of skin. They are red and painful, and may cause some swelling. The skin turns white when touched.
- Second-degree burns—These burns are deeper and more severe. They cause blisters and the skin is very red or splotchy. There may be more significant swelling.
- Third-degree burns—These cause damage to all layers of the skin down to the tissue underneath. The burned skin looks white or charred. These burns may cause little or no pain because the nerves in the skin are destroyed.
- Electrocardiogram (EKG)—to detect rhythm disturbances of the heart
- Urine or blood tests—to check for severe damage to muscles
- Use child safety plugs in all outlets.
- Keep electrical cords out of children's reach.
- Avoid electrical hazards by following manufacturer's safety instructions when using electrical appliances. Always turn off circuit breakers before making repairs to wiring.
- Avoid using electrical appliances while showering or wet.
- Never touch electrical appliances while touching faucets or cold water pipes.
- Avoid being out in lightening storms.
Burn Prevention Network http://www.burnprevention.org
Safe Kids Worldwide http://www.safekids.org
Health Canada http://www.hc-sc.gc.ca
Healthy Alberta http://www.healthyalberta.com
Browne BJ, Gaasch WR. Electrical injuries and lightning. Emerg Med Clin North Am. 1992;10:211.
Cawley JC, Homce GT. Occupational electrical injuries in the United States, 1992-1998, and recommendations for safety research. J Safety Res. 2003;34:241.
Cooper MA. Electrical and lightning injuries. Emerg Med Clin North Am. 1984; 2:489.
Electrical injury. EBSCO DynaMed website. Available at: http://www.ebscohost.com/dynamed. Updated August 26, 2013. Accessed November 3, 2014.
Fire safety. Nemours Kid's Health website. Available at: http://kidshealth.org/parent/firstaid%5Fsafe/home/fire.html. Updated July 2011. Accessed November 3, 2014.
Revision Information
- Reviewer: Marcin Chwistek, MD
- Review Date: 11/2014 -
- Update Date: 01/15/2014 -


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And the sexy assortment doesn't stop there. Why not tease him or her with a special gift both of you can enjoy? Find sexy gifts for couples at RedEnvelope right now. Browse our indulgent, must-have selection of adults-only presents and set the scene for seduction.
Check out RedEnvelope today and find out why so many shoppers love our online shopping experience. With many fast and easy delivery options and complimentary gift-wrapping, shopping at RedEnvelope couldn't be simpler. Plus, if you'd like our expert advice, you'll also find a host of buying guides to help you make the perfect choice.
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* Certain products not eligible for discount (including clearance items), and such designation shall appear on the product detail page. Discount will appear upon checkout and cannot be combined with other offers or discounts. Discount does not apply to gift cards or certificates, same-day delivery, shipping and handling, taxes, third-party hosted products (e.g. wine).