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Outlook: Following this week's trend, playoff spots are on the line in this one.
Horizon (No. 12) needs a win to avoid sliding down a crowded bottom one-third of the playoff seedings in 5A-I. P.V. (No. 13) needs to avoid the same in 5A-II.
The Trojans have steadily improved their defense, and it'll be the first week both Charles Hubbard and Michael Williams are healthy. The duo ran for a combined 330 yards last week. Horizon, of course, knows this, so P.V.'s best chance is to mix and match. The Trojans have thrown more frequently recently with the evolution of quarterback Grant O'Brien. "I'm not putting as much pressure on him," P.V. coach Donnie Yantis said. "I'd been on him to make plays, and staying out of third-and-long. Now we'll throw on first down, things I didn't think we could do well before. The last two to three weeks, he's been dead on."
Horizon is getting by without starting RB Oscar Alvarez (slightly torn MCL) but hopes to have him back for the playoffs. Gary Cooper has fared nicely for the Huskies in Alvarez's absence, and the Huskies would rather throw 15 to 25 times per game, which is why coach Steve Casey feels his revamped offensive line has played well. "I think it's made us a better football team," Casey said. "They've shored up that left side of the line and it's given us the ability to do different things."
Paradise Valley at Horizon
Address: 5601 E. Greenway Road, Scottsdale
Records: Paradise Valley 4-5, 2-2; Horizon 5-4, 3-1
Last year's meeting: Horizon 20, Paradise Valley 17


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UNICEF promotes the rights and wellbeing of every child.
The United Nations Development Programme (UNDP) is the UN's global development organization.
The Department of Fisheries and Marine Resources is responsible for Fisheries and Marine Resources, Aquaculture, Research on fisheries resources with potential for development, and Fisheries Extens
The Solomon Islands School of Natural Resources (SNR) is part of the Honiara Solomon Islands College of Higher Education.
The Solomon Islands Ministry of Infrastructure Development deals with the development of important infrastructures to support development.
The National Geographic Information Centre of the Solomon Islands provide geographic information and mapping products and services.
The Energy Division of the Ministry of Mines, Energy and Rural Electrification of Solomon Islands is responsible for legal and regulatory development and institutional strengthening.
The mission of the National Disaster Management Office (NDMO) of Solomon Islands is to provide leadership in the development and maintenance of measures to support communities in reducing their ris
The International Charter: Space and Major Disaster was activated on 5 April by UNITAR/UNOSAT on behalf of UN ESCAP and UN OCHA in the Solomon Islands due to heavy rainfall which caused flash flood
© 2014 UNOOSA - All Rights Reserved

subset: commoncrawl


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This version is designed to be listened to in one sitting, or taken in as brief lessons in a few spare minutes each day. It covers such topics as:
Listeners will learn how to make decisions on important matters and apply those decisions daily to put them on a path to more successful, productive, and fulfilling lives.
©2004 John C. Maxwell; (P)2008 Hachette Audio
"I Loved It!"
The audio book content, the narrator, every thing perfect!
This is one of the very few audio books I intently enjoyed listening to, from the beginning to the end.
It makes us become aware, with the very essential aspects of life that we take for granted or even never given thought to.
It is very well elaborated and easily presented by the narrator.
I definitely recommend this book to any one, and I mean any one!
I will unquestionably rat it five stars.
This is an awesome book! If your reading this your thinking about it so go for it. He uses 12 topics or principles that every person should have in their day. He calls it the daily dozen. I feel if you could just use one or two and apply them to your life it would be worth the money.
I have listened to this book three times and plan on listening to it more until I have all the daily dozen memorized with the facts behind them. This book really has the ability to change your life if you let it.
The thing about the daily dozen is they arent principles out of reach. Anyone can live by them or apply them.
And on the finance principle, let me recommend Dave Ramsey for help on that.
On the Faith principle, let me recommend Jesus Christ. He changed my life more than anyone ever has.
"Save your money!"
This book is a disappointment; the author regurgitates the same old "don't let your life slip away" lines. He presents a few commonly understood "principles" and spends the other 90% of the book talking about himself to illustrate his points. This would be fine if the reader learned something new....not the case here. Save your money.
"Outstanding Information in to-the-point-style"
So many books today spend countless pages /hours telling stories or covering research, you wonder just what is the point they want to convey. Done in the style of many of the great writers, Hill, Allen, Stone etc.
I went through the audio program in one day and was surprised when it was over, I was so engrossed in learning. Ordered the book to go with the audio program. Already using many of the fine points to improve may daily action and life
Say something about yourself!
"geared towards young adults"
I liked the general premise - making every day count, but I did not like the implementation. Many chapters such as the one on Thinking sound very naive, while others are rather derivative. The author is clearly out of his depth on most topics he covers in this book. If you are looking for a good book in this category, try The Power of Full Engagement by Jim Loehr and Tony Schwartz.
"Great lessons for each day"
This is a great book. The narrator needs to be replaced. The first time I listened to this book it was read by John C. Maxwell and it was great. The book gives 12 basic steps to keep in mind everyday. The daily agenda is very important and it is helpful to keep you focused on your work. Improving your life both at work and with your family.
There are no listener reviews for this title yet.
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Jenson Button will join a very elite club in Hungary this weekend when he makes his 200th Grand Prix start. Button debuted with Williams back in 2000, won the championship with Brawn in 2009 and now drives for McLaren. Stats-wise, he's racked up 10 wins, 35 podiums, seven pole positions and four fastest laps over the opening 199 races of his career.
Only three drivers on the 2011 grid...»
With barely enough time to move cars and personnel to Budapest following last weekend's German round, let alone arrange any pre-race activities, you would have thought the teams' extra-curricular outings would be minimal in Hungary, but they have still managed to squeeze a few in.
Some of the drivers were busy competing at a charity football match on Wednesday night. The Hungarian...»


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Mas de la Cabanole Bed & Breakfast Orange
Official Contact Details - Mas de la CabanolePhone: 00 33 490 30 07 28 Fax: 00 33 490 30 08 75
Old farmhouse in typical Provençal style surrounded by olive-trees and vineyards with superb view on the plain. Garden and pool for a relaxing stay!
- Price from 75 EUR / Day
- 6 bedrooms
Last updated: 01/11/2006
This is your property ?
Our bedandbreakfast in the Provence near the city of Orange in the High Vaucluse, Provence of the Popes, is situated in a touristic and cultural region. This old farmhouse is fully restored in respect of its original character and typical Provençal style. Your hosts, Leen and Patrick, are offering six comfortable bedrooms, tastefully decorated in a differnet style, with beautiful view on the surrounding countryside.In this region with its mild climate and over 300 days of sunshine a year, lavander, olives and wine are cultivated on the rhythm of the seasons.
We offer you to share the "guest dinner" five times a week. You can taste the refined, gourmet cuisine with delicious and original specialities.
The weekly barbecue at the swimming pool ensures a sociable gathering.
Welcome in the Provence...
An ideal spot for a memorable stay!
Prices & deals
- Lowest Daily Price:
- Highest Daily Price:
- Lowest Weekly Price:
- Highest Weekly Price:
- Cleaning fee:
- Charging Method:
- Payment Types:
- Cash
- Credit Card
- Cheque
- Travellers cheque
- Paypal
- Wire Transfer
Location & area
From Orange direction Montélimar by N7 for 2 km then direction Serignan and first left direction Uchaux for 8 km. Follow the signs "Mas de la Cabanole".
- Address:
- Chemin de Cabanole, 84100, Orange, France
- Accommodation located in:
- countryside, near biking trails, near cultural interest, near golf course, near historical interest, near horse riding, near restaurants & bars, near shopping area, near tennis courts, near walking trails, rural, village!
Amenities & services
# of Units: 1... and each unit includes:
- Bedrooms: 6
- Bathrooms: 0
- Single beds: 0
- Double beds: 0
- Baby cots: 0
- Single sofa beds: 0
- Double sofa beds: 0
- Bath:
- Hair Drier:
- Shower:
- Towels:
- Washing Machine:
- Work Desk:
- Bed Sheets:
- Bikes:
- Cable/Satelite TV:
- Internet Broadband:
- Internet Dial Up:
- Ironing Board:
- Stereo/Radio System:
- Library:
- Telephone:
- DVD Player:
- Fax:
- Butler Service:
- House Chef:
- Local Guides:
- Local Transportation:
- 24h Concierge:
- Tours & Excursions:
- Fridge & Freezer:
- Crockery & Utensils:
- Dish Washer:
- Microwave:
- Oven:
- American Kitchen:
Living room
- Fireplace:
- Sofa Bed:
- Table & Chairs:
- Private Beach:
- Barbecue:
- Sauna:
- Garden:
- Shared Bathroom:
- Spa / Jacuzzi:
- Swimming Pool:
- Lift / Elevator:
- Disabled Facilities:
- Tennis Court:
- Terrace:
- Parking:
- Pets Welcome:
- Safe:
- Sea View:
- Central Heating:
- City View:
- Daily Cleaning:
- Air Conditioning:
- DVD/Music Collection:
- Ensuite Bathroom:
- Balcony:
Review - Mas de la Cabanole
Mas de la Cabanole - Contact the owner
Important Notice : Avoiding Fraud
It's rare, but some helpful hints to watch out for with regards to fraud:
- It is important to NEVER wire funds or use/employ other fund transfer mechanisms such as western union: Always use a credit card to protect yourself against fraud. If owners pressure you into providing a deposit or refuse to accept credit cards, there is a high probability that this is a scam.
- If at all suspicious of fraud, ask to see their website, or any other literature they can provide or send to you. Ask them for contact details for guests who have previously stayed on their property insisting on telephone numbers. Be suspicious of emails that originate from free email services (yahoo, hotmail, gmail, etc)
- Research the property thoroughly on the internet to see if there is any history or mention of scams associated with the property.


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Odd Girls and Twilight Lovers: A History of Lesbian Life in Twentieth-century America
Columbia University Press, 1991 - History - 373 pages
Available for the first time in English, this is the definitive account of the practice of sexual slavery the Japanese military perpetrated during World War II by the researcher principally responsible for exposing the Japanese government's responsibility for these atrocities. The large scale imprisonment and rape of thousands of women, who were euphemistically called "comfort women" by the Japanese military, first seized public attention in 1991 when three Korean women filed suit in a Toyko District Court stating that they had been forced into sexual servitude and demanding compensation. Since then the comfort stations and their significance have been the subject of ongoing debate and intense activism in Japan, much if it inspired by Yoshimi's investigations. How large a role did the military, and by extension the government, play in setting up and administering these camps? What type of compensation, if any, are the victimized women due? These issues figure prominently in the current Japanese focus on public memory and arguments about the teaching and writing of history and are central to efforts to transform Japanese ways of remembering the war.
Yoshimi Yoshiaki provides a wealth of documentation and testimony to prove the existence of some 2,000 centers where as many as 200,000 Korean, Filipina, Taiwanese, Indonesian, Burmese, Dutch, Australian, and some Japanese women were restrained for months and forced to engage in sexual activity with Japanese military personnel. Many of the women were teenagers, some as young as fourteen. To date, the Japanese government has neither admitted responsibility for creating the comfort station system nor given compensation directly to former comfort women.
This English edition updates the Japanese edition originally published in 1995 and includes introductions by both the author and the translator placing the story in context for American readers.
What people are saying - Write a review
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Review: Odd Girls and Twilight Lovers: A History of Lesbian Life in Twentieth-Century AmericaUser Review - Wiley R - Goodreads
Compelling is a stretch. It's full of information but I found it very dry. Read full review
Review: Odd Girls and Twilight Lovers: A History of Lesbian Life in Twentieth-Century America (Between Men~Between Women series)User Review - Wendy Kobylarz-Chouvarda - Goodreads
VERY briefly at the moment, I will say this: Faderman's research is interesting, and the history of lesbianism in the 20th Century US is a good reminder of where we came from (and how far we still ... Read full review
Introduction l
The Early Sexologists and Love
Experimentation and Repression in
The 1930s
World War II
Armies of Lovers 120 A GovernmentSponsored
Creating Lesbian
Common terms and phrases
References to this book
Mapping the Subject: Geographies of Cultural Transformation
Steve Pile,N. J. Thrift
Limited preview - 1995
Judith Lorber
No preview available - 2003


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Physics SimulatorJanuary 17, 2008 at 8:31 am | Posted in Uncategorized | 1 Comment
My friends at Best Science Lesson Ever have pointed me in the direction of this amazing physics simulator, from MIT. The science animations illustrated here are of more interest to Secondary schools, whereas Moovl takes a simpler approach more appropriate for Primary schools, but many of the underlying principles (the ability to quickly draw objects, assign physical properties and then make them interact) are the same.
The program is called "Assist Sketch Understanding System and Operation". Unfortunately, according to the notes, you can't buy or download the software. The demo, however is enticing!
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Current: 43°
High: 46°
Low: 36°
Wind: 0 MPH
Pressure: 30.20
Humidity: 76 %
Tennessee's McRae adjusting to extra attention
KNOXVILLE, Tenn. (AP) — Tennessee guard Jordan McRae is still adjusting to the extra attention that comes with being a team's leading scorer.
McRae averaged 21.6 points during a seven-game stretch that included Tennessee's first six Southeastern Conference games, but he has shot a combined 4 of 21 over his last two games as opposing defenses have focused more on stopping him.
The 6-foot-5 junior will try to break out of this mini-slump Wednesday when Tennessee (11-9, 3-5 SEC) hosts Georgia (10-11, 4-4).
McRae said he noticed a difference in the way teams were focusing on him last week. He shot 2 of 10 and scored seven points Jan. 29 in a 58-57 victory over Vanderbilt. McRae had six points Saturday and went 2 of 11 in a 73-60 loss to Arkansas.
What's Trending
CW Link


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American exporters could get improved access to Asia-Pacific markets if U.S. negotiations with eight Pacific Rim countries that kicked off this week result in a favorable trade agreement.
U.S. trade talks with Australia, New Zealand, Brueni, Chile, Malaysia, Peru, Singapore and Vietnam on a Trans-Pacific Partnership began in San Diego on Monday. Although Mexico and Canada have been invited to the talks, they will not participate in this week's negotiations.
The talks come after the World Trade Organization-sponsored multinational Doha Round negotiations stalled, and more recently, the U.S. signed free trade agreements with South Korea, Colombia and Panama. Malaysia, Vietnam and Japan are the only countries that don't have free trade pacts with the U.S.
The U.S business community is pushing for better protection for innovation and intellectual property rights, as nearly two-thirds of U.S. exports are expected to head to Asian high-technology sectors. U.S. negotiators are also expected to try to level the playing field for American exporters competing for state-owned enterprises.
Contact Mark Szakonyi at email@example.com. Follow him on Twitter @szakonyi_joc.


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Thursday, December 25, 2014
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The White House has reportedly drafted an immigration reform bill that creates an eight-year path for undocumented immigrants to become legal U.S. residents.
White House officials refused to give details Sunday, saying only that they are working with a bipartisan group of U.S. senators to get immigration reform through Congress.
USA Today says a leaked draft of the bill details a process which would allow undocumented immigrants and immigrants facing deportation to apply for a new type of visa to become "lawful prospective immigrants."
Applicants would have to pass a criminal background check, submit biometric information and pay fees.
According to the report, anyone who served more than a year in prison for a criminal conviction, or was convicted of three or more crimes and was sentenced to a total of 90 days in jail would not be eligible.
"Let's strengthen our borders. Let's enforce this on companies that are gaming the system. Let's make sure there's an earned path to citizenship provided people learn English, pay their back taxes, have a criminal background check," said White House Chief Of Staff Denis McDonough on NBC's "Meet The Press."
Some Republicans said on Sunday political talk shows that the bill would be dead on arrival and questioned how the idea became public.
"Leaks don't happen in Washington by accident," said Sen. John McCain, an Arizona Republican, on NBC's "Meet The Press." "This raises the question that many of us continue to wonder about -- does the president really want a result or does he want to beat up Republicans so that he can get political advantage in the next election?"
"We've talked to Sen. [Marco] Rubio [of Florida] and he's fully on board with our process and I am very hopeful that in March we will have a bipartisan bill," Sen. Charles Schumer said on CNN's "State Of The Nation."
The bill would also reportedly provide more security funding and require businesses to verify the immigration status of new hires within four years.
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Movie Details
- Release Date 12/22/2009
- Studio Sony Pictures Home Entertainment
- Platform PSP Movies
- Genre Sci-Fi & Fantasy
Movie Description
It has been 28 years since the alien ship stopped in the sky over Johannesburg. Unable to get home, the non-humans have been rounded up and placed in a highly-restricted area known as District 9. The non-humans, known as Prawns, live in slum-like conditions. To ease rising tensions between the locals and the non-humans, the government contracts a giant company, Multi National United, to move the Prawns to a new camp. MNU agent Wikus Van De Merwe (Sharlto Copley) is thrilled to learn he will be in charge of the operation. But evicting the Prawns doesn't go as smoothly as expected. And when Van De Merwe finds something he shouldn't have found, he's no longer safe on either side of the District 9 fence in this documentary-style sci-fi thriller.
User Reviews
Average Member Rating: 8.5 out of 10
d 9. (10 out of 10)
posted by dolphins10 (AYLETT, VA) on Mar 10, 2010
Member since Mar 2009
0 out of 2 gamers (0%) found this review helpful
Member since Mar 2009
0 out of 2 gamers (0%) found this review helpful
best movie in the worldmore
Specs & Requirements
Length 112
Director Neill Bloomkamp
Theatrical Release Date 2009
Screen Format 1.85:1
Subtitles French, English
Languages English, French


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The Government Affairs Committee (GAC) is a standing committee of AIA Colorado. Per the bylaws, the GAC "...advocates the interests of the architecture profession to the State of Colorado and regional governments while supporting local governmental efforts. GAC strengthens collaboration with allied organizations and with public officials and agencies to maintain an on-going liaison, and facilitates legislative relationships that support the architecture community in promoting public health safety, and welfare. GAC assists in shaping and communicating policy positions and issues to the AIA membership."
Accomplishing this mission takes the GAC in many different areas. Each year the Legislative Subcommittee tracks individual bills as they are introduced and then taken through the legislative process, reporting to the GAC. The GAC then brings developing issues to the AIA Colorado board of directors to define an official position. On key issues, the GAC may testify at legislative hearings. The committee also works with our lobbyist to develop relationships with legislators, to encourage AIA Colorado members to become involved with legislators in their own districts, and to identify and work with those in the state House and Senate who support our positions on key issues. Click here for more information.
Every seven to 10 years, our licensing statute comes up for "Sunset Review." AIA Colorado is the ONLY organization that works to have a voice in this process. AIA Colorado is the ONLY organization that fights to protect the interests of architects.
Other GAC efforts involve working with our allied organizations in the engineering, consulting and construction fields. The GAC chair sits on the AIA Colorado board of directors and is also on the board of ARCpac.
The GAC meets on the first Friday of each month, from 1 - 3 p.m., in the AIA Colorado office. Participation from all of the AIA Colorado components is critical, and all AIA Colorado members are invited to join us and see what the GAC is about.


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New Exhibit at UConn's William Benton Museum of Art Will Make You Rethink the Middle East
Imagine yourself surrounded by eight individuals, all jabbering away at once at something or other. You'd hear bits of sentences, word fragments, syllables, spaces and breaths. Few long, well thought-out utterances would survive. Differences between the speakers' texts — and perhaps the speakers themselves — would fall away. The counterpoint would be almost musical. That's the feeling you'll get visiting Shimon Attie's MetroPAL.IS., an eight-screen HD video installation on display at UConn's Benton Museum until Dec. 16. Attie scripted a hybrid speech, adapting segments of the Israeli Declaration of Independence from 1948 with the Palestinian Declaration of Independence from 1988. He then filmed 24 individuals from both communities reading passages of the script. The effect is a softening of the hard edges between Palestinian and Israeli identities in favor of their new, shared boundaries as New Yorkers. Whether or not you agree with the premise doesn't matter; we could all use new ways of thinking about the crisis in the Middle East. And that's what great art is capable of.
Shimon Attie: MetroPAL.IS.
ends Dec. 16, artist reception Nov. 4, 2-4:30 p.m., William Benton Museum of Art, 245 Glenbrook Road, U-2140, Storrs, (860) 486-4520, thebenton.org.
Copyright © 2014, Hartford Courant


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Atlanta Shopping Trip
Little Five Points
download a handy printable map.
download a handy printable map.
Bill Hallman: Flaunt
The third eponymous outpost from one of Atlanta's retail visionaries (his other stores focus on fancier lines), has a mod atmosphere and outstanding finds, including Cheap Monday denim and Toms espadrilles.
424 Moreland Ave. NE, 404-522-1010
424 Moreland Ave. NE, 404-522-1010
The Clothing Warehouse
Occupying a bright red building smack in the middle of the rough-and-tumble Little Five Points area (home to tattoo parlors and innumerable bars), this easy-to-shop, organized-by-color vintage depot devotes entire walls to specific cuts of collectible Levi's and pleasingly beat-up cowboy boots.
420 Moreland Ave. NE, 404-524-5070
420 Moreland Ave. NE, 404-524-5070
Jaclyn Effron, who honed her vision while moonlighting as a travel and style editor in New York, designed this massive and airy space to feel like a general store. There's definitely a little bit of everything, all displayed on antique library-card cases and wrought-iron pot racks. Peach-patterned Marimekko sneakers, sheer yellow slipdresses by Wren, and rose-scented candles in antique porcelain teacups are among the mix.
245 N. Highland Ave. NE, Ste. 120, 404-681-4696
245 N. Highland Ave. NE, Ste. 120, 404-681-4696
Kelly's Closet
In the center of slightly hippieish Candler Park, this neo-romantic emporium outfits its bohemian clientele for special occasions (its adjoining shop specializes in wedding gowns). It's stocked with cool, keep-it-forever partywear, like dresses from Thread Social and sought-after Australian labels like Alannah Hill and Lisa Ho.
1649 McLendon Ave. NE, 404-377-9923
1649 McLendon Ave. NE, 404-377-9923
Scott Antique Market
This humongous, world-famous second-weekend-of-the-month event—with 2,400 vendors—abounds with serious antiques and cute tchotchkes, like vintage toy soldiers.
3850 Jonesboro Rd. SE, 404-363-2299
3850 Jonesboro Rd. SE, 404-363-2299
Stefan's Vintage Clothing
The city's oldest vintage resource primarily features pre-'70s eras, so there are a few things that feel more costumey than everyday (poodle skirts, for one). But there's also a wealth of timeless '60s shifts and stunning evening gowns, all sorted by style, size (with actual measurements), and color, which makes the circular racks a pleasure to shop.
1160 Euclid Ave. NE, 404-688-4929
1160 Euclid Ave. NE, 404-688-4929
Young Blood Gallery
Recently relocated, this boutique still has the same well-chosen mix, including handprinted bags by Talulah B.
636 N. Highland Ave. NE, youngbloodgallery.com
636 N. Highland Ave. NE, youngbloodgallery.com


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Mandalay Hill Villa Canggu
Official Contact Details - Mandalay HillPhone: +62 361 737554 Fax: +62 361 737557
This exclusive six bedroom property is the epitome of tropical living and is set within a rural Balinese village that embraces the tranquillity of traditional rice terraces and the simplicity of Mother Nature.
- Price from 1210 USD / Week
- Capacity up to 12 people
- 6 bedrooms & 6 bathrooms
(click on a photo to view it)
Last updated: 06/24/2009
This is your property ?
This exclusive six bedroom property is the epitome of tropical living and is set within a rural Balinese village that embraces the tranquility of traditional rice terraces and the simplicity of Mother Nature. Designed as a retreat to escape the pressures of a busy lifestyle, Villa Mandalay is the ultimate rental alternative that adds a touch of luxury to any holiday experience.
Designed to unite elements of Balinese architecture and European flair, Villa Mandalay anticipates every conceivable vacation need with a high-tech entertainment room, generous infinity pool, sauna and even a six-hole putting green. Seasoned travelers will appreciate the sense of space and the sheer beauty of the surrounding landscape that makes this property truly unique.
Prices & deals
- Lowest Weekly Price:
- Highest Weekly Price:
- Cleaning fee:
- Charging Method:
- Payment Types:
- Cash
- Credit Card
- Cheque
- Travellers cheque
- Paypal
- Wire Transfer
Location & area
This villa located in Canggu area which is approximately 30 minutes drive from Seminyak.
- Address:
- 80361, Canggu, Indonesia
- Accommodation located in:
- countryside, leisure area, near cultural interest, near golf course, near horse riding, near the beach, rural, village!
Amenities & services
6 bedrooms each with air conditioning
En-suite bathrooms
Spacious and comfortable living areas
Dining room
TV with satellite channel
Private parking
CD - VCD DVD player
Safety deposit box
Laundry and dry cleaning facilities is available
Swimming pool
Fully equipped kitchen
24 hours security
# of Units: 1... and each unit includes:
- Bedrooms: 6
- Bathrooms: 6
- Single beds: 0
- Double beds: 6
- Baby cots: 0
- Single sofa beds: 0
- Double sofa beds: 0
- Bath:
- Hair Drier:
- Shower:
- Towels:
- Washing Machine:
- Work Desk:
- Bed Sheets:
- Bikes:
- Cable/Satelite TV:
- Internet Broadband:
- Internet Dial Up:
- Ironing Board:
- Stereo/Radio System:
- Library:
- Telephone:
- DVD Player:
- Fax:
- Butler Service:
- House Chef:
- Local Guides:
- Local Transportation:
- 24h Concierge:
- Tours & Excursions:
- Fridge & Freezer:
- Crockery & Utensils:
- Dish Washer:
- Microwave:
- Oven:
- American Kitchen:
Living room
- Fireplace:
- Sofa Bed:
- Table & Chairs:
- Private Beach:
- Barbecue:
- Sauna:
- Garden:
- Shared Bathroom:
- Spa / Jacuzzi:
- Swimming Pool:
- Lift / Elevator:
- Disabled Facilities:
- Tennis Court:
- Terrace:
- Parking:
- Pets Welcome:
- Safe:
- Sea View:
- Central Heating:
- City View:
- Daily Cleaning:
- Air Conditioning:
- DVD/Music Collection:
- Ensuite Bathroom:
- Balcony:
Review - Mandalay Hill
Mandalay Hill - Contact the owner
Important Notice : Avoiding Fraud
It's rare, but some helpful hints to watch out for with regards to fraud:
- It is important to NEVER wire funds or use/employ other fund transfer mechanisms such as western union: Always use a credit card to protect yourself against fraud. If owners pressure you into providing a deposit or refuse to accept credit cards, there is a high probability that this is a scam.
- If at all suspicious of fraud, ask to see their website, or any other literature they can provide or send to you. Ask them for contact details for guests who have previously stayed on their property insisting on telephone numbers. Be suspicious of emails that originate from free email services (yahoo, hotmail, gmail, etc)
- Research the property thoroughly on the internet to see if there is any history or mention of scams associated with the property.


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Sopapillas are total decadence for me. You'd think after concluding a stomach-swelling multi-course meal of chips and salsa, queso, guacamole, tamales, rice, beans and enchiladas that it would be impossible to find room for just one more dish. But I can never refuse a warm, steamy basket of this sweet, fried bread, dusted with cinnamon sugar and drowning in honey.
When I was little, sopapillas meant special occasions. Because my mom always had amazing cakes and cookies at home, we seldom ordered dessert when dining in restaurants. But if it was my birthday, I would insist on having sopapillas. It was always a huge presentation, with the waiter wielding a sopapilla stuffed with a lit candle while the restaurant's mariachis sang "Feliz Cumpleanos" at the top of their lungs. Never mind the chocolate cake waiting for me at home, this was the way to celebrate!
This last Thanksgiving, my whole, extended family left the farm and went into town to eat an excellent Tex-Mex meal at San Miguel's in McKinney, TX. It had been a long time since I'd eaten sopapillas, especially as they aren't on menus here in New York City. With a farmhouse filled with pies, however, I just sadly assumed sopapillas were not an option on this outing. But as a waiter is inclined to suggestively sell, it was little surprise when ours asked if we'd like to order this delectable treat. After his query, the table was silent. As I've said, my family just doesn't order desserts. It killed me to not shout out, "Yes, yes, I need a sopapilla!" but I kept my mouth shut as I didn't want to appear disrespectful towards my grandmother's baking bounty. Thankfully, my uncle was not so shy and he saved me from my delicious dilemma by saying, "Of course! We'd love some sopapillas!" So my family shared a small order, and after that first sticky bite into the soft, honey-drenched dough, we all agreed: sopapillas are sweet heaven indeed.
If you've never had one, sopapillas are a big puff of light, crispy and slightly chewy fried dough, perfect for catching pools of honey. I'd never tried making them before, but after I found a recipe, I realized it was within my range. You make a sweet, yeast dough, let it rise, and then roll it, cut it into triangles and fry them for a couple of minutes. When I threw the first one into the pot, it was like magic watching it puff up and quickly transform from flat dough into an airy, golden delight.
I don't think I'll be making these every day, but I'm thrilled I discovered how easy it is. The dough was very pliable and yielding. And I was hesitant about frying them in a big pot of sizzling oil, but they cooked fast with nary a hiss or a splatter. The recipe yields about 18, depending on how large you cut the triangles. And they are a real crowd pleaser, sure to impress anyone with your deep-frying prowess. If you don't like sweets, you could serve them savory like they do in New Mexico, stuffed with beans and green chili. But I won't have anything to do with that—I prefer my sopapillas topped with cinnamon, sugar and honey. For me, they're total Tex-Mex dessert decadence. And I'm just pleased that I no longer have to go to Texas to taste this sticky, soft, sugary treat.
1 package active dry yeast
1 1/2 cups warm water
1 tablespoon of butter, melted
1 tablespoon of sugar
4 cups all-purpose flour
1 teaspoon salt
vegetable oil
Mix the yeast with the warm water and let it sit for five minutes.
Combine the flour and salt.
Add the butter and sugar to the yeast/water mixture and then slowly add to the flour and salt.
Knead for two minutes, until dough is smooth and elastic.
Rise in a covered, greased bowl for one hour or until dough is doubled in size.
After dough has risen, punch it down, and on a floured surface, roll it out into a 1/4-inch thick rectangle.
Using a knife or pizza cutter, cut out 3 inch squares, and then cut squares on the diagonal into triangles.
Heat up three inches of oil in a big pot to 375 degrees.
Fry two triangles of dough at a time in the oil for one minute on each side. The dough should puff when it hits the oil.
Drain, and then sprinkle with cinnamon and sugar.
Serve hot with honey.
Makes about 18 sopapillas.
Monday, January 29, 2007
Sopapillas with a side of honey
Sopapillas are total decadence for me. You'd think after concluding a stomach-swelling multi-course meal of chips and salsa, queso, guacamole, tamales, rice, beans and enchiladas that it would be impossible to find room for just one more dish. But I can never refuse a warm, steamy basket of this sweet, fried bread, dusted with cinnamon sugar and drowning in honey.
Thursday, January 25, 2007
Cheese enchiladas: the essence of Tex-Mex
Tex-Mex is not Mexican food. That's right, even though most of the restaurants you see all over Texas say that they're Mexican, they're not. But that's OK. When Diana Kennedy bellyached that the food Texans were cooking was an abomination of her beloved la cocina Mexicana, Texans replied, "You're right. Tex-Mex is a cuisine of its own!"
As much respect I have for Kennedy's work, she was rather draconian in her assessment on what was happening north of the border. I won't begin to outline the differences between Tex-Mex and Mexican food because quite frankly, there are more similarities than differences. And as Tex-Mex is practically a youngster in the grand scheme of world cuisines (it's only been around for about 150 years), it's still evolving.
Many traditional Mexican ingredients, such as epazote, huitlacoche, prickly pear, jicama and yes, even cilantro were absent on your classic Tex-Mex menu—which was a brown feast of tamales, tacos, enchiladas and queso, sandwiched between mountains of rice and beans. But today, many restaurants are going beyond the basics and including more of these authentic Mexican flavors. Squash blossom quesadillas? Of course! Chicken in mole verde de pepita? Why not?
Yet despite the growing sophistication of the cuisine, there will always be room in my heart for that Tex-Mex classic: cheese enchiladas. And no, I'm not talking about black bean and goat cheese enchiladas. And no, I'm not talking about radish, rajas and queso anejo enchiladas. I'm talking about a plate of rolled corn tortillas stuffed with orange, oozing cheese, floating in puddles of brown-chili gravy. Yes, that kind of cheese enchilada. The Tex-Mex kind.
What makes these enchiladas so special? It's the chili gravy, a Tex-Mex classic and said by Robb Walsh, the expert on all things Tex-Mex, to be the essence of the cuisine itself. (And if you don't have Walsh's definitive tome on the subject, The Tex Mex Cookbook: A History in Recipes and Photos, buy it now—it's a must-have for all homesick Texans or fans of Texan cooking.)
Chili gravy is a mash-up between flour-based gravy and Mexican chile sauce. It's a smooth and silky substance, redolent with earthy cumin, smoky chiles and pungent garlic. It's not fiery, as it was originally created by Anglos, but it does have flavor. And there's no meat in chili gravy—it's just fat, flour, chicken broth and spices.
If you eat Tex-Mex outside of the state, the lack of this chili gravy is what makes the food taste wrong. It took me a long time to crack the Tex-Mex code, but when I found this recipe and made it for the first time, it was an epiphany: this was the flavor I'd been searching for.
On these cold, bitter days, sometimes you just want to eat comfortable food, something to make you feel warm and cozy. And if macaroni and cheese or grilled cheese sandwiches are you usual comforts of choice, why not give these a try? They're cheesy, not too spicy and taste of Texas. Sure, you may have had cheese enchiladas, but unless you had them in Texas, they probably didn't taste like these.
Chili Gravy (from Robb Walsh)
Yield: 2 cups
Preparation time: 20 minutes
Cheese Enchiladas
Continue with remaining tortillas.
Yield: 4 servings
Preparation time: 20 minutes
Monday, January 22, 2007
SHF: Chocolate Frito pie
I don't have much of a sweet tooth. I seldom order desserts when dining out, and when as kids we'd ride our bikes to 7-11, while the others would spend their allowances on confections, I'd always opt for a bag of Fritos.
I love Fritos. This humble little Texan chip is snack perfection for me. Its delicate curve, its strong yet light crunch, its toasted, sweet corn flavor brought out by its salty coating—all glorious! I've been known to just pop a Frito in my mouth and suck on it like candy, drawing out all of its corn goodness until the chip finally dissolves into a pile of mush. OK, that probably sounds odd, but trust me, it's fun! And when you eat Fritos, you can pretend they're good for you, as the ingredients are just corn, oil and salt—nothing artificial about these babies, they're practically a whole food.
One of the best Frito dishes is something called Frito pie. It's a bag of Fritos topped with chili, cheese and diced onions found at county fairs and football games all over Texas. But we'll discuss that another day. Right now, I'm here to talk about a crazy concoction I created for Sugar High Friday hosted this month by David Lebovitz.
I've been doing lots of cooking with Mexican chocolate lately, and I have in my possession a large inventory of Chocolate Mayordomo, an unsweetened mix of cacao beans and almonds made in Oaxaca. It's Mexican baking chocolate and not only have I used it for hot, frothy beverages but I've also used it in my chili and my mole. While I'm not prone to making sweets, after reading about a fancy-pants Manhattan chocolatier selling chocolate-covered tortilla chips for $20, I said to myself, I can do that! So with a bag of Fritos and a block of Mexican chocolate on hand, I decided to come up with a recipe for chocolate-dipped Fritos.
I melted the Mexican chocolate in a double boiler and added some sugar, some ancho powder, some cinnamon, some vanilla and a big handful of Whole Foods chocolate chips. After it melted, I tried to coat a Frito with the sauce, but it wouldn't stay—it just clumped. Now I'm not a baker, and it was probably foolish of me to try and go about this sans recipe. But, the chocolate sauce tasted so delicious I just couldn't bear to let it go to waste. So I threw the bag of Fritos in the pot of chocolate, stirred it up and voila—chocolate Frito pie!
Now I don't know if everyone would like this dessert, but I found the first couple of bites tasty. The interplay between the chocolate, Fritos and ancho powder was balanced: not too sweet, not too salty and not too spicy. And the Fritos provided a sturdy, crunchy backdrop to the fudgy, nutty chocolate. If you've ever enjoyed chocolate tamales or chocolate-covered corn nuts, you know how well these flavors play together.
So I won't leave you with a recipe, because I'm not sure what exactly I did. But if you have any ideas on how to make chocolate-dipped corn chips, let me know!
Friday, January 19, 2007
Iron pan, perfect cornbread
alt+="Cornbread recipe Texas cast-iron skillet"
Classic things bring me joy. Perhaps it's part of my frugal nature, but give me something that is destined to last for years over something trendy or disposable any day. One of my oldest treasures is my cast iron skillet. It's my favorite tool in the kitchen and if I've cooked a meal, chances are at least one dish was touched by my iron skillet's surface, seasoned by almost a hundred year's worth of food memories. If I think about it enough, it almost gives me chills to think of all that history gracing each meal.
I wish my iron skillet was an old family heirloom because that would make for a better story. As much as I'd like to embellish, however, I have to admit I bought my iron skillet in an antique shop. (Hey, at least it's old!) I found it in Iowa City many years ago, and the shop owner told me it was cast in the early 1900s. There's no date or brand on it, so unless I carbon dated it there's no real way of knowing its true age. It's said, however, that a flat bottom means the cookware is older than one with ridges; mine is flat. It's also blacker than midnight and heavier than a house. (Making it ideal for both toning my arms and shooing away door-to-door salesman.) And working with it is a dream as it heats evenly, is nonstick and transfers brilliantly from the stove top to the oven. It's a true one-pan wonder.
Even though I haven't inherited any of my family's iron cookware, my grandmother, my mother and my uncles all use cast iron that has been passed down through the generations. Yes, they have the pleasure of cooking with iron pots and pans that were also used by my great-grandmothers. There were no blacksmiths in my family, so my great-grandmothers bought their cast iron back in the early 1900s, but that doesn't make them any less amazing; it's thrilling to cook with something that has served people for a hundred years. One skillet my mom has is tiny, probably six inches in diameter. When I was young, I considered it my own personal pan because it was perfect for frying one egg, the first thing I learned to cook. So, I reckon my love for iron cookware was set at a young age.
You can find old iron skillets at garage sales, flea markets or antique stores. If you wish to purchase one new, Lodge out of Tennessee is the only company still manufacturing them in America today (though Wagner, another classic brand, is supposed to resume production this year). Until recently, new iron cookware only came raw and in order to make it usable you had to season it yourself. But apparently some consumers want instant gratification, so Lodge introduced a pre-seasoned line under the Lodge Logic label. I find it sort of illogical, but I guess you have to give the people what they want. (There have been rumors that Lodge is phasing out its unseasoned iron ware, but I haven't seen anything to validate this.) If you buy your cast iron new, I highly recommend getting it unseasoned. Seasoning is not only fun, but it's a way of bonding with your new cast iron friend.
Once you buy your cast iron piece, seasoning it for the first time is an easy process. First rinse with hot water and dry completely. (Do not use soap!) Coat the entire piece of cookware (both inside and out) with either vegetable oil, lard or bacon grease. Cook it in an oven set at 450-500 degrees until it quits smoking (about 15 minutes). Take it out, pour out any oil and put it upside down back in the oven at 250 degrees for two hours (you might want to put some foil under it to catch the excess fat). After you've let it cool, do the touch test. If it's smooth, it's ready to go, but if it's sticky it didn't get hot enough. Scrub off the gummy bits and start over.
After it's seasoned, you don't want to wash it with soap because that will ruin the finish. To clean it, just stick it in water and scrub (if you need more grit than a sponge or steel wool use salt). To dry it, put it on a stove and heat it until all the water is burned off, otherwise the cookware will rust. If, after using it for a while, you start to see rust, rub it with steel wool and re-season the cookware. It may seem like a lot of work, but trust me, if you take care of your cast iron, it should provide you with a long, happy cooking relationship.
I can do a lot with my cast iron skillet: scramble eggs, fry fish, broil beef, bake biscuits, sautee vegetables and roast chiles. I suppose I could use other cookware for these jobs, but I don't like to fuss with lots of pots and pans—using the same skillet works for me. But there's one dish that nothing but a cast iron skillet will do: cornbread. Why? If you bake it in anything else cornbread will not achieve the desired crispy crust. Now, I don't want to start a debate about cornbread—but it is a fact that there are differences between Northern and Texan cornbread: Northerners like it sweet while Texans like it salty. We are also known to jazz it up with jalapenos, green chiles or cheese. But the one thing a Texan will never, ever put into their cornbread is sugar. That said, my mom—who has a legendary sweet tooth—admits to putting honey in hers (so I have to question her Texan creditentials), but never mind that. Cornbread is for dinner, not dessert.
Here's a classic Texan cornbread recipe, baked in a cast iron skillet, of course. Be sure and get the cast iron good and hot, as that's what sears the batter and makes for a crispy, crunchy crust.
4 tablespoons bacon drippings or vegetable oil
2 cups of cornmeal (yellow or white)
½ cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 egg
2 cups buttermilk
Preheat the oven to 450°F.
Put the drippings or oil in a large (10-inch) cast-iron skillet and place in the oven as it preheats.
In a large bowl, stir together the cornmeal, flour, baking powder, and salt. Whisk together the egg and buttermilk then stir into the dry ingredients.
Take the skillet out of oven, and pour the hot oil into the batter and stir until well combined.
Pour the batter into the skillet and bake for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet.
Serves 8
Lisa Fain
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Wednesday, January 17, 2007
Who cares where the burger was born?
There's been a whole lot of hooey lately about where the burger was born. On one side, you have Louis' Lunch of New Haven, who's gone so far as to get the Library of Congress to validate its burger boast. On the other side, you have State Rep. Betty Brown of Texas arguing that the first burger was served in Athens, TX. She's even proposed a state bill to codify this claim.
Well, who cares? To me, it's all pure nonsense made in the name of pride. The real question is where would you rather eat a burger today? Texas or Connecticut? I'm not saying that there aren't good burgers in Connecticut, but check out this old New York Times article by William Grimes. In it, he says that burgers are to Texas as croissants are to France. "It's a symbol, a necessity and a triumph, a part of the cultural patrimony so tightly woven into the fabric of Texas life that Texans themselves do not even remark on it until they are presented with the gray-tinged, underfurnished, suspiciously geometric hamburger that the rest of America lives with."
Connecticut can have its provenance, but let Texas have its "cultural patrimony." Face it, no one is ever really going to know the exact moment and place the burger was invented. So let's just think about where we'd want to eat a good burger today. I know where I'm going, and it's not New Haven.
Monday, January 15, 2007
On mole and matrimony
My dear, food-loving friend Monica recently announced that she and her fiancé John eloped to Oaxaca, Mexico. How appropriate, I thought, as Oaxaca is the land of seven moles.
Mole (pronounced moh-LAY) is a rich, complex blend of seemingly disparate ingredients: chocolate, chiles, cinnamon, nuts, chicken broth and raisins being just a few. And the making of the sauce takes preparation, patience, passion, dedication and time. But the rewards far outweigh the travails: after one bite, you can taste all that you've put into the mole and that joy makes it all worthwhile. Much like marriage.
Monica and I go back almost 20 years. We met when we were teenagers and we bonded by tooling around North Texas in her silver Jeep Cherokee, singing at the top of our lungs, debating the meaning of life and stirring up all sorts of mischief. We weren't much into food back then as Whataburger and Taco Bueno made up the bulk of our diet. But we had a taste for life and as we walked into a new, grown-up world with wobbly legs, those college-era friendships provided the necessary support to transform us from unruly kids into productive, responsible and caring adults.
We lost touch after school. Monica became a Dallas lawyer and I was in New York City pursuing all sorts of nonsense. In 2000, however, she made the decision to quit law, move to New York City and follow her lifelong dream of filmmaking. We had a blast scouring the streets on an endless hunt for New York's culinary bounty. My friendship with Monica had always been a long series of firsts, so it's no surprise that I had my first dosa, my first Peter Luger porterhouse steak, my first Wylie Dufresne meal and my first taste of Epoisses with Monica sitting across the table. We ate very well that year.
Sadly, she returned to Texas a few months after 9-11 and I was upset to see her leave. It's important to be surrounded by people who've seen all the good and the bad, and despite what they know, still choose to be your friend. I don't have any close relatives here, and while after 11 years I now have good friends I also consider old friends, her presence was special because she knew me from a time when I was still figuring out who I was.
In the years since, I didn't see Monica often, but when we did get together the focus was food: stopping for roadside barbacoa in central Mexico; taking me directly from the Austin airport to Kreuz Market so I could consume a pile of welcome-home bbq brisket; and gorging on a late-night meal of big-as-your-head cinnamon buns served alongside green chili sopapillas at The Frontier in Albuquerque.
When a group of us made a trip to Brazil, where she was shooting footage for her documentary, I had the good fortune to meet her future husband. Over long meals of steamy, hearty feijoada washed down with cool, fruity Guarana Antarctica, I got to know John and found him to be a perfect partner for her. Where she was thoughtful, he was playful. Where she was a debater, he was an entertainer. And yet, the merging of their respective strengths formed a complex yet balanced union of seemingly disparate parts. Much like mole.
So while I may not have a recipe for a successful marriage, I can give you this: a recipe for mole. Each require much love, passion, time, patience and work to succeed, but if you give yourself fully to the effort, the rewards are beyond belief.
Monica and John, I raise my bowl to you and say: may your marriage made in the land of seven moles be as complex, rich, sweet, savory and fulfilling as the sauce itself. Felicidades!
Mole Poblano (adapted from a Stephan Pyles recipe)
I cup chicken stock
1 large ripe tomato, blanched, peeled, seeded and quartered
2 tomatillos, husked, rinsked, peeled and quartered
1/2 cup minced onions
2 cloves garlic, minced
1/4 cup sesame seeds
1/2 teaspoon coriander seeds
2 tablespoons pumpkin seeds
1/4 cup sliced blanched almonds
1/4 cup raisins
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
4 pasilla chiles
2 ancho chiles
1 ounce Mexican chocolate, chopped
Roast chiles in a dry skillet until blackened. Seed, stem chiles and mix in a blender with a few tablespoons of water until a puree forms. Set aside.
Bring the chicken stock to a boil in a saucepan, reduce heat and add tomato, tomatillos, onions and garlic. Simmer for 10 minutes. Transfer to blender, puree and set aside.
In a dry skillet, toast sesame, coriander and pumpkin seeds with the almonds.
Combine the raisins, cloves, cinnamon, pepper, chile puree and chocolate in a saucepan, Add toasted seeds, nuts, chile and tomato purees. Cook over low heat until chocolate melts.
Tranfer mixture to a blender and puree.
Makes 3 cups.
Can be used as an enchilada sauce, with tamales or served over turkey and chicken.
Thursday, January 11, 2007
Texas toast points
Sometimes I fail at being a Homesick Texan. Yes, yes, I know it may be hard to believe, but there are some challenges just too impossible to overcome.
But first, let's get something straight. That product called Texas toast you find in the freezer section of the grocery store? It may be toast, but it's not Texas toast—it's garlic bread. I don't mean to disparage the stuff, which has lots of fans and I understand is quite tasty. But it's so far from the real deal, I just felt it time to stand up, stomp my feet and say something.
I've ranted on this before and I will rant on this again: Texas is not an adjective to be used lightly, yet people love to throw it around, usually when trying to conjure a sense of great size. Last time I checked, Alaska was the biggest state in terms of land mass and California in terms of population. So why not Alaskan toast? Or Californian toast? OK, perhaps the lack of alliteration makes those names less snappy. And yes, perhaps we should be flattered, but there is a real food out there called Texas toast and it upsets me to see people eating something mislabeled.
So what exactly is Texas toast? It's an inch-thick square slab of white bread—yes, the bad-for-you square slice that comes from a long, skinny loaf wrapped in plastic, labeled with a brand such as Mrs. Baird's. It's slathered in butter and broiled on both sides. No garlic, maybe some salt, and never, ever cheese. Take a bite and you'll be in heaven—if heaven for you is a thick, buttery, crispy bite that leads to a soft and airy center.
Clearly, this isn't cowboy chow or even something your great-great-grandmother cooked, such as chili or cornbread; it's a by-product of commercial food—a fairly recent invention. The story goes that in 1941, Royce Hailey, owner of the Pig Stand chain, wanted a thicker slice of bread for his customers to mop up their gravy. His bread purveyor, Rainbo, complied, but since it was too thick for a conventional toaster, his cooks broiled it in the oven, heavily buttered on both sides. Royce dubbed it Texas toast and a new taste tradition was born.
You'll find Texas toast all over the state, usually accompanying chicken fried steak or some other dish doused in cream gravy. In some parts of the state you'll also get it with bbq, and not only is it available at the cafeteria but Whataburger has it, too. And if you want to make it at home in Texas, no problem, you can grab a Texas-toast-style loaf of bread at any grocery store. But you cannot find it outside of the South, I sadly discovered a few years ago. It's not in restaurants and the special bread cannot be purchased anywhere. Yes, in case you're wondering, Texas toast was my impossible dream.
A couple of years ago, a friend was making ribs for his Super Bowl party. I asked what I could contribute and he replied, "You're a Texan, why not bring Texas toast?" I had never tried to make it in NYC but figured it shouldn't be too difficult. Just pick up a loaf at the grocery, grab some butter and I'd be done. Right? Wrong! I searched countless grocery stores from the Bronx to the Battery and discovered that nobody sold it. Nobody! Instead, I was always directed to the freezer section and shown that mislabeled garlic bread. After pulling out my hair and crying, "Why, why, why?" I just gave up. You can't make Texas toast with homemade bread, it just wouldn't be the same; you need that thickly sliced commercial junk bread to get the right airy texture. So without a loaf, I was foiled. And I learned a sad lesson: if I want Texas toast, I have to go to Texas (or some other nearby state that sells the fixins for it).
Yes, I admit, Texas toast is about as classy as queso, but who cares? It's tasty. And if you've never had the real deal, I highly recommend you try it next time you visit Texas or the South. I wish I had better news, but until they market Texas-toast-style loaves in far-flung places, Texas toast won't be traveling too far from its home.
Sunday, January 07, 2007
Salsa salvation: Ninfa's green sauce
When I was a small kid in Dallas, my parents and I often ate Mexican at Herrara's, a charming hole in the wall where you had to walk through the kitchen to get to your coveted table, which was one of about 8—hence the long, long lines of hungry people streaming out the door. I always ordered the same thing: a child's tamale plate with rice and beans. No experimentation for me, I ate this every visit. This was the perfect Mexican meal for me and I was satisfied.
When I was nine, we moved to Houston. The first time we went to a Mexican restaurant, I was in for a big shock: where were the tamales? Instead, Houston Mexican menus featured dishes I'd never heard of such as enchiladas verdes. Also, being close to the Gulf, fish tacos were popular, as were tacos al carbon and a sizzling skillet of fajitas. And besides the usual bowl of red salsa on the table there was also a bowl of green. I was upset I couldn't order my usual meal, but after I had my first taste of green sauce—a creamy and tangy mix of avocados, cilantro, tomatillos, jalapenos and sour cream—I no longer missed tamales. Mexican food had taken on a whole new meaning. (Likewise, it was my first lesson in learning that Tex-Mex, like all great cuisines, has regional variations.)
Ninfa Laurenzo, the late proprietor of the Houston chain Ninfa's is credited with inventing green sauce. But it's the rare Mexican restaurant in Houston that doesn't also offer the salsa—it's ubiquitous all over town. The one Houston restaurant that famously didn't serve it was Pappasito's, so I always refused to dine there—why bother? Without green sauce a Houston Tex-Mex meal was incomplete. (Though I have been informed that Pappasito's has recently added green sauce so perhaps I'll go there next time I'm in town).
I love all things Tex-Mex, but my passion for green sauce falls in a category of its own. On a visit to a Houston restaurant I can go through several bowls before my meal arrives. And whenever I visit my mom, she always keeps a quart on hand so I can indulge myself whenever I like. (Yes, long after everyone's gone to bed, you'll find me bathed in the refrigerator's light, guzzling green sauce.) I've even found a place in New York City that has it, El Rio Grande. The manager told me the original owner basically ripped Ninfa's whole menu and while it's not quite the same, it'll do in a pinch.
But I wasn't always so fortunate to have a local joint serving the stuff. In the early '90s, I lived in Iowa City, Iowa for a couple of years. While I could find decent steaks, just about everything else that reminded me of Texas was unavailable to me in the Midwest, including my beloved green sauce. I had tried recreating the salsa on my own, but with little success. My mom would send me clippings from the Houston Chronicle of favorite recipes (these were the dark, pre-Internet days), all appreciated, but not quite what I was missing. Every week I'd ask her, "Did they run a recipe for green sauce yet?" And every week she gave me the same answer: "No." But finally, after caving to much demand, the Chronicle finally printed it, noting it was the paper's most-requested recipe. She called me with the good news, saying, "At last, I have your recipe. Are you sure you want it? It calls for imitation sour cream! Yuck!" Well, that's an easy substitution (I can't even begin to imagine what imitation sour cream actually is)—salsa salvation, at last!
Finding all the ingredients was a tall order in Iowa (tomatillos weren't a common Midwestern grocery staple at the time), but once I'd finally sourced everything needed, the rest was easy. It was one of the first times I realized that I could recreate a taste of home no matter where I happened to be.
So I present to you today the recipe that brought me much joy. For those of you who aren't cilantro fans, you can make the salsa without, but I can't guarantee it'll taste as divine. While the creamy avocados and sour cream complement the tang of the tomatillos, it's the cilantro that gives this salsa its distinct flavor. It's not too spicy, though you can add more jalapenos if you crave more heat. And while I'm content to eat the salsa with tortilla chips or yes, even just a spoon, it also goes well with enchiladas, fish, carnitas and chicken. It doesn't keep long (the avocados will make it turn brown in a day or so) but it's so splendid I doubt you'll have any left over.
I have no idea why this salsa is found only in Houston. But since I now have the recipe, it doesn't matter to me—thanks to Mom, the Chronicle and Ninfa, I can make it any place I find myself in the world.
Ninfa's Green Sauce
3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can't find green ones, but never use red)
4 tomatillos, cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
1 1/2 cups of sour cream
Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.
Makes 4 to 5 cups
Are you a green sauce fan? And did you ever quest for a much-loved but hard-to-find recipe?
Thursday, January 04, 2007
I walk the line: Luby's
I grew up in a frugal household. After witnessing Houston's boom and bust in the 70's, my parents were classic penny pinchers—they clipped coupons, insisted I bring my lunch to school, chose the library over a bookstore for fresh books, flew Southwest Airlines, championed the benefits of a free education and encouraged me to earn and save my own money. And no fancy restaurants for my family—instead you'd find us every Wednesday walking the line at Luby's. Why? Because on Wednesdays, kids could eat for free.
While Luby's was never cool, I actually enjoyed my weekly meal there. The possibilities were endless, a 30-foot long buffet of whatever you wanted. You'd start with the Jello, lettuce and fruit salads, then slide your tray along the rails to the meats (where there was always a whole nicely browned turkey and juicy hunk of prime rib just waiting for carving), then the vegetables (yes, macaroni and cheese is a vegetable), the breads (clover rolls, cornbread and Texas toast), the desserts (cream pies, cobblers and more Jello) and the drinks (Coke, milk and iced tea). I'm stuck in my ways, so I always ordered the same thing, a Lu Ann Platter with fried fish, mashed potatoes, green beans and a roll. When I became a rebellious teenager, however, I switched from fish to liver and onions and added fruit salad and corn bread to my meal. But it didn't matter what I ordered, it was always lip-smacking good.
Luby's recently celebrated its 60th anniversary and there are a couple of new books to hallmark the occasion. First there's Luby's Recipes and Memories Cookbook, which has all of its recipes, from lime congeal to the very popular fried fish. There's also a new book from the University of Texas Press called House of Plenty: The Rise, Fall, and Revival of Luby's Cafeterias. This fascinating look at Luby's is one-part business primer, one-part Texana, one-part food history with a little bit of true crime to keep it spicy. It's scintillating reading even if you've never been to a cafeteria. Not only do you learn how to treat your staff, you're also made privy to Luby's recipes (reprinted as they were originally typed) and discover why Texas allows concealed weapons.
Of course, all this reading doesn't beat the real deal—making a trip to the local Luby's—but it satisfied my yearning just enough until the next trip home.
I leave you with Luby's recipe for liver and onions, my old badge of youthful insurgency. You may be asking, "Why not the fried fish? Everyone loves those perfect rectangles of crunchy, moist, flaky fish!" to which I reply: when was the last time you saw a recipe for fried liver on a blog?
Luby's liver and onions
2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or margarine
1 large onion, sliced 1/4 inch slices
1/2 teaspoon seasoning salt
1 cup milk
2 extra-large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil
Soak liver in cold salted water for 15 to 20 minutes.
In 10-inch skillet, melt butter over medium heat.
Add onion and cook, stirring occasionally, until tender and lightly browned.
Sprinkle with salt.
Keep warm.
In a shallow bowl, whisk together milk and eggs until well blended.
Place bread crumbs in separate shallow bowl.
Rinse liver under cool running water.
Pat dry with paper towels.
Dip into milk mixture, then into bread crumbs, coating evenly.
Heat oil in large skillet over medium heat.
Add liver and cook 2 to 3 minutes on each side or until cooked through.
Top with onions.
Serves six.
What are your favorite dishes at Luby's? Do you have any Luby's memories to share?
Tuesday, January 02, 2007
Me on Midtown Lunch
If you are stuck working in Midtown, Midtown Lunch is a must-read. The intrepid Zach navigates through Midtown's steel canyons on a constant quest to find the best in lunchtime options. You have to admire his dedication and even if you don't try every place he reviews, his blog inspires a sense of exploration and a determination to go beyond the deli salad bar.
Every Tuesday, he does a Q&A with a fellow Midtown luncher and today that Midtown luncher is yours truly. If you've ever asked yourself, "What's Homesick Texan's favorite Midtown burger?" or wondered how old I am, check it out.


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Release Date: 2012 |
Album Rating: 4.0LOL fuk I put Animal as Leader...oh well this EP is pretty good of not a little repetitive..
And it's free come on:
"To clarify, I'm no metal head."
yeah, that the trvth, your pie-chart shows that!
Album Rating: 4.0lol I'd like to think I know good music when i hear it though even if I don't listen to a lot of metal
Your review was too short and lacked effective detail. But for your third review you're doing a decent-good job so keep it up and work on your detailing. Pos.
I listened to album and I really don't like it at all. I know these djent artists are trying to make good music but they all sound the same and I felt there was little emotion and all the djent accents are really annoying imo.
Did you find this when you downloaded the new Cloudkicker album? Saw he had recommended it when I got to the download page on bandcamp.
Album Rating: 4.0Thanks Capt I thought someone would say that, three songs are kinda hard for me to write a lot on but thank you.
@Felix yep lol
I liked this review. Someone who isn't always listening to metal, reviewing a metal album. Pos'd
Album Rating: 3.5bet the next release will be called The Turn
Album Rating: 3.5http://www.youtube.com/watch?v=VZXS_UFbGh4 - 1:15
Album Rating: 4.0I GET IT!! and thanks for the feedback
In summary, "While The Pledge won't take you on an unknown voyage into the scary black waters of metal, they are a sturdy ship on which to sail..."
You don't need that extra preposition in there.
Pretty cool. I forgot about that movie
Album Rating: 3.0Good review, this is ok
Digging: Blueneck - King Nine
I really liked this EP but I think a big detractor is the mixing. When the extra layers kick in you really have to sift through the different sounds to find them. This is an extremely solid and somewhat different take on djent, imo, and I think with better mixing it could have been even better.
Bands: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z


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6.7 fl.oz/200mL
Much more than a toner. This anti-inflammatory, moisture-regulating, skin softener will sooth dry, reddened and sensitive skin while gently removing dead skin cells, allowing your skin to "breathe" while toning and firming at the same time. Amino acids in this toning lotion prep skin so serums or moisturizers applied afterwards have a higher level of penetration, making them more effective.
Less redness and dryness.
Brighter, fresher skin.
Firmer, more resilient skin over time.
Fast-hydrating, skin-plumping Sodium PCA, Sodium Hyaluronate & Panthenol.
Potently moisturizing Royal Jelly.
Purifying skin-firming antioxidants Grape Seed and Gotu Kola Extract.
Amino Acids boost skin's own performance.
Water, Glycerin, Sodium PCA, Sodium Hyaluronate, Biosaccharide Gum-1, Polysorbate 20, Arginine PCA, Avena Sativa (Oat) Kernel Extract, Cucumber Extract, Gotu Kola Extract, Ivy Extract, Grape Seed Extract, Witch Hazel Extract, St. John's Wort Extract, Horse Chestnut Extract, Panthenol, Tocopheryl Acetate, Citrus Medica Limonum (Lemon) Peel Oil, Cymbopogon Schoenanthus (Lemongrass) Oil, Citrus Grandis (Grapefruit) Peel Oil, Salvia Officinalis (Sage) Oil, Melaleuca Alternifolia (Tea Tree) Leaf Oil, Hydroxyethylcellulose, Butylene Glycol, Phenoxyethanol, Methylparaben, Propylparaben, Butylparaben, Isobutylparaben, Ethylparaben, Tetrasodium EDTA.


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dat awkward moment when you are not allowed to go on the computer, but want to draw something, so you end up derping traditionally with extremely smexy characters like Garry. and fail. //weeps
F-first of all, I'm sorry about the quality hnnng our scanner doesn't work so I ended up using my iphone ; A ; Just ignore the overall derp, I tried not to chainsaw smexy Garry too much
i-idk though, traditional is just not my cup of tea ; u ; hail to all dem people who know how to work with traditional tools ; u ; like seriously //flops on you
hnnnng Ib is such an awesome game. I honestly love it- maybe its beauty doesn't lie in its graphics or such, but the overall story is just epic e v e
And not to mention, Garry is just one handsome piece of manliness//slapped
just ignore the title. I am kinda braindead right now ;; forgive me lmao


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Digital Rates and Specs
Digital Rates and Specs
REALTORS® want and need on-demand and real-time access to the latest news and information, and they find it at Realtormag.com. REALTOR® Magazine Online draws 720,000 page views a month on average, making it the perfect place to showcase your products and services and to compliment your print advertising program. REALTOR® Magazine Online offers exclusive home page or section level display advertising. Other online opportunities include video, slide show and blog advertising, as well as webinar sponsorships.
Daily, weekly and monthly—reach REALTORS® with REALTOR® Magazine's award winning e-newsletters. These newsletters deliver the latest news, tips, tools and trends. With high open rates and low opt-out rates, these e-newsletters will deliver your message to a receptive audience.
- Access our digital rates & specs
- See rates for our Internal News Service e-mail
- View our advertising policy


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Minor Wounds, Lacerations & Burns
A wound or a laceration is a break or an opening in the skin. A wound may be near the surface of the skin or it may be a deep cut. Often, wounds and lacerations result in bleeding, pain,and problems around the injured area.
It is important to treat the wound or laceration immediately because it is prone to infection. To distinguish a minor burn from a serious burn, it is important to determine the extent to which body tissue is damaged. A minor burn is one in which the outer layer of skin is burned.
Symptoms include:
- Red irritated skin
- Swelling of the affected area
- Pain
We provide the highest-quality care for minor wounds, lacerations and burns. Our Urgent Care Center gives you the right treatment, fast.
We administer proper care to your wound/burn to:
- Stop the bleeding
- Prevent the development and spread of infection
- Assist with healing
In the event that a wound or laceration results in severe blood loss, or when a burn penetrates to cause permanent tissue damage, immediately visit an emergency care facility.


text: Caterham: One area we are focusing on is improving the rear stability 21 February, 2013 Giedo van der Garde Caterham report from the third day, of the second week, of Formula 1 preseason testing at Circuit de Catalunya in Barcelona. Giedo van der Garde: "We've had a pretty productive day and completing 93 laps meant we were able to run through the whole plan we'd set out for today. We had a technical issue in the afternoon which meant we were running without KERS for the whole session after lunch but despite that we were still able to try a number of different setups that give us more to work on tomorrow and several options to work through at the next test. One area we are focusing on is improving the rear stability of the car. It definitely has a sharper front end than the 2012 car but we need to take a more detailed look at that tonight and, assuming the rain stays away tomorrow, we can keep working on that on day four of this test." Tweet Related NewsCaterham: MGU-H on the power unit failedCaterham Test Driver Stevens reports from day one at SilverstoneCaterham end test early after Kobayashi shuntCaterham: We've managed to get through a lot of workDe Silvestro makes Formula 1 test debut for Sauber at FioranoMarussia: We now feel like we are in a good position to go racingCaterham: We believe we have turned a corner with reliabilityCaterham: We made some more progressCaterham: We know what the issues are and we are working hard to resolve themCaterham: Overall this has been a positive test for us


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Designed to bring the outdoors in, this spa-style master bathroom features an infinity soaking bathtub, rainwater shower and nature-inspired materials.
The Master Bathroom Tour From Blog Cabin 2014 uses Flash. Download Flash now, or view the Master Bathroom Tour From Blog Cabin 2014 as photo slideshow.
About the Master Bathroom:
Bath Crashers host Matt Muenster incorporates his signature style into the spa-style master bathroom. An infinity soaking tub, positioned to take advantage of the lake view, pairs with a custom-built live edge wood and concrete vanity. Thoughtful details, like a hidden television in the mirror and five programmable shower heads, add a layer of luxury to this relaxing escape.
Tour the home via this Flash-based floor plan.
Don't have Flash? Explore spaces via beautiful sideshows.Visit Photo Gallery Central
Tool expert Chris Grundy highlights the transformation from beginning to end.
Interior designer Alison Victoria surprises shoppers and creates fabulous new kitchens.
Licensed contractor Matt Muenster shares amazing bathroom design tips.
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Good Horse Sense
If your camp has liability insurance and your state has equine activity statutes, you may feel protected from lawsuits as they pertain to horseback riding at camps. However, while posted statutes and signed liability releases may deter lawsuits, you can still be sued for negligence. If you are sued, your program and its practices will probably be examined by expert witnesses familiar with horse industry standards. So what can you do to reduce your risk? If your camp is accredited by an agency such as the American Camp Association, there are specific standards. As a general rule, the following are major items to consider:
Sizing Up Staff
While it is important for campers to have fun, safety should always be the number-one priority. Anyone in charge of the horses or riding instruction should have ample experience and be fully capable of successfully dealing with any equine situation independently. Often the standards and/or insurance policy will dictate the minimum age of these workers. There are instructor training programs–such as those offered by the Certified Horsemanship Association and the American Association for Horsemanship Safety–that can increase the confidence and abilities of your instructors (as well as the marketing potential of your programs).
The exact staffing ratios will depend on the activity, but there should always be at least two instructors for each group of campers, whether mounted or not. One can keep an eye on the group as the other instructs. Horses are "attractive nuisances," and campers can easily find themselves in potentially dangerous situations if they wander away from the group. On a trail ride, there should be one instructor at the head of the ride, one at the tail and at least one at the side, so that the instructor at the head never has to get out of line (leaving an inexperienced camper in front). Someone is always available to assist campers and open/close gates, and an instructor is the last to ensure that no one is left behind.
Addressing Temperamental Issues
The horses themselves should be assessed by the riding staff in order to become familiar with the skill level necessary to control each horse. It is imperative that horses and riders be matched by skill level. The horses must be monitored throughout the season to ensure that they stay sound, are not developing dangerous bad habits (such as kicking or becoming barn sour), and are not getting overused. Horses at any time deemed unfit or unsafe for the program should not be used, even for instructors. Instructors need to ride horses that permit them to focus on their campers, not horses with a problem. Horses in camp programs should be well broke for the same reason. There is no time to deal with a green (untrained) horse when the focus should be on the campers.
A Different Tack
It is important to maintain equipment. Neglected tack will weaken, crack, and eventually break. For this reason, tack must be kept clean, oiled and in good repair. It should be checked before every ride to ensure the safety of the rider. Equipment used for each activity should fit both the horse and the rider properly. At no time should equipment be "rigged" to fit; feet should never be placed in stirrup leathers instead of stirrups, etc. Safety stirrups and tapadero (hooded) stirrups should be utilized if at all possible, to reduce the possibility of draggings.
All Helmets Are Not Created Equal
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Miss Me Fleur-de-Lis Bootcut Jeans
Share This Product With A Friend
Item #03944105
This item is no longer available for purchase on Dillards.com
Reviewed by 1 customer
- Attractive Design
- Comfortable
- Flattering
- Great Color
- Great Fit
- Quality Material
- Irregular Fit
Best Uses
Comments about Miss Me Fleur-de-Lis Bootcut Jeans:
Every model of this jeans brand fits different, have another pair in lighter color, size 26,I got this jeans in size 27 and it fits perfect. I'm 5'6 and 121lb.I guess the best is to try in store, before you buy online.
- Waist:
- Feels true to size
- Inseam:
- Feels too long
- Was this a gift?:
- No


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Deeper Faith: Worship
One of the highest offerings we can give is pure worship. Through this practice we give ourselves fully over to the adoration of the greatness and glory of almighty God.
From Today's Christian Woman See All
Embodied Worship
The Sovereign Sweet Spot
Smartphones, Spirituality, and the State of Our Souls
Your Grace Finds Me
Jenny & Tyler: For Freedom
Our Favorite Articles See All
Our editors have compiled the best on Worship from the archives. Here you'll find fresh, relevant, and honest articles that makes Today's Christian Woman a mentor to thousands of women.


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Car Pictures & Wallpapers:
Car Spec & Details:
- Model: Jetta Wolfsburg Edition
- Color: Red
- Year: 1998
- Engine: Rebuilt 2.0 w/ cam/chip/mild port & polish, ABD™ Short shift kit, OEM shift lever in the cabin cut down about 1.25" and threaded, Full Techtonics™/Borla™ 2.5" exhaust, K & N™ Intake w/ Euro Sport heat shield, Optima Red Top battery.
- Transmission: Rebuilt transmission
- Suspension: FK™ Highsport coilovers, H&R 20mm spacers in the rear, BFI 5mm spacers in the front.
- Brakes: Painted calipers (color matched to body), Brembo™ Crossdrilled rotors.
- Wheels: 16x8 PDCs Wheels.
- Tyres: 195/40/16 Toyo Proxes T1R.
- Interior: Mostly stock interior, MKIV RED glowing needles (thx Chris AKA BlueDevilCabby) w/ DDI™ illuminated gauges, Red stitch DE leather steering wheel to replace worn through stock leather steering wheel, Red stitch DE leather e-brake cover, Euro headlight switch with front/rear fog options, One-touch sunroof open mod.
- Exterior: Smoked e-codes, FK™ 2 bar badgeless grill, Mattig™ Grill Spoiler, BFI "Duckbill" front lip spoiler, EuroWires™ relay harness with EuroDesignz Ultras™, Stock Hella smoked lighting all the way around, Working dual rear fogs, Debadged body except for rear VW emblem (swapped for black emblem), Euro rear plate tub, BFI stubby antenna, Bildon extended studs & rolled fenders.
- ICE (audio) & Security: Pioneer™ XM™ ready deck, Pioneer™ IMPP subs powered by offbrand 500w amplifier, Pioneer™ XM™ satellite receiver.
- Other info: Future Mods: Art Morrison™ 8 point roll cage, Custom Garrett GT28RS dual ball bearing turbo setup (currently piecing together).


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- Running
- Cycling
- Triathlon
- Fitness
- Race Results
- More
About This Activity
RevSports-Floor hockey maximizes the time that a player spends handling their own hockey stick and ball used for the puck. One theme is consistent through entire practice ending with a game. Themes include moving with puck, shooting, passing and receiving, changing direction and speed, and defending.
This KinderStars class is an entry-level parent child program. This non-competitive, sport introduction is a movement skills program for parents to help their little player become more independent through improving their inter-personal and motor skills. Unique curriculum was developed for age appropriate progression of skills and parent?s involvement lessens as participant becomes more independent. Sessions begin with the instruction of basic skills necessary for playing, followed by a fun modified versions of the sport, and always end with an age appropriate game. Come join the fun, improve your child's skills, boost their confidence, and foster an excellent introduction to the sport!
MPRB partners with Revolutionary Sports to provide this activity. RevSports is directed by nationally licensed Coach John Richardson and staffed by experienced, trained, professional coaches that understand that value of age-appropriate sports instruction. For more information visit www.RevSports.org.
Map & Direction
Friday, October 12, 2012
Lynnhurst Park 1345 Minnehaha Pkwy W Minneapolis, MN, United States of America 55419Get Directions


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Happy Monday, everyone!
Today we are happy to announce a new change that will make your SparkPeople experience even easier!
As of today our DailySpark blog, which we launched as the separate website DailySpark.com in 2008, is moving to SparkPeople.com. Now you can read all of our great blog posts right here at SparkPeople without having to click away to another site. It's also getting a new name: The SparkPeople Blog.
You'll find the SparkPeople blog stories on your Start page, in your daily "Best of SparkPeople" email, and now under the "Articles & Videos" dropdown (pictured below), too.
In addition, all SparkPeople announcements that we used to post here (like this one) will now be posted on The SparkPeople Blog going forward. So look for your news about SparkPeople and our new features there.
To read more about the reasons for this transition (and the benefits), click here.
We are excited about bringing you great stories, news and tips from SparkPeople experts and partners in this new, easier to use format. We'll see you at the NEW The SparkPeople Blog!
Thanks for your support,
The SparkPeople Team
Have you given up on dieting time and time again? Have you lost weight and gained it back? Are you just plain sick and tired of starting over?
If you answered �yes� to any of these questions, you�ll be excited to hear our latest news. SparkPeople wrote another book! WooHoo!
The Spark Solution is a two-week program to jump-start your weight loss and total body health. The idea behind it is simple: Why waste time experimenting with weight-loss tactics that don't work? With The Spark Solution, you�ll spend the next two weeks setting yourself up to drop pounds and get healthy for the long haul.
Whether you want to lose 10, 50, or 100 pounds, our new book will set you up for a lifetime of healthy living by helping change the way you think about weight loss and setting goals that you'll stick with.
Here's what you'll get:
� A three-part plan to make over your mindset, boost your metabolism, and build momentum
� 14 days of 1,500-calorie eating plans, with three easy, delicious meals a day plus two snacks-- to keep you satisfied while helping you burn calories
� A program based on what worked for our most successful members--and what didn't work for those who gave up early on
� A custom workout plan from Coach Nicole that helps you maximize your efforts--without spending hours in the gym
� Quick and delicious recipes like Lean Philly Cheesesteak and Pan-Fried Chicken with Rainbow Slaw
� Plus, if you pre-order now, you�ll get $45 in FREE gifts and 500 SparkPoints! Hurry, this is a limited time offer.
These SparkPeople members ended the yo-yo diet cycle and you can too with The Spark Solution.
Pre-Order Today to Get $45 in Free Gifts NOW:
� 2 full-length DVDs: Cardio Blast and Fit, Firm, and Fired Up with Coach Nicole
� 3 months access to SparkCoach, with direct access to SparkPeople Coaches, including the book�s authors!
� 500 SparkPoints
Get a fresh start this spring on your weight loss goals and set yourself up for long-term success. With The Spark Solution you could be just two weeks away from your healthiest, happiest self!
Pre-order your copy today at www.sparkpeople.com/sparksolution
Have you already pre-ordered? Click here
to enter proof of purchase and get your gifts.
Good morning, Sparkers! We hope everyone is staying warm and safe after the snowy weather that hit a large portion of the country overnight.
Today we're asking a favor that'll take you just a few seconds of time, but could make a big difference in Spreading the Spark far and wide!
SparkPeople's Total Body Sculpting DVD was just nominated in the "Best Fitness DVD" category for a Home Media Magazine award. The winner is chosen by popular vote, so we'd love your help in the voting process. It's quick and easy. Here's how to vote:
1. Go to Home Media Magazine's web page here: www.homemediamagazine.com/awards-vote
2. Scroll down about half way on the page and select our DVD under the "Best Fitness Disc" heading.
3. Scroll to the bottom of the page. Enter your email address in the box provided (no other information is required), then hit the "Submit" button.
That's it! Voting closes April 14. We appreciate your support. It would be awesome if SparkPeople could win this honor.
To learn more about SparkPeople's Total Body Sculpting DVD (which has already taken a few other top honors), click here.
Here's a super easy way to enter to win one of four $50 Amazon gift cards. All you have to do is sign up for our Special Offers email newsletter by March 15, 2013 to be entered to win!
By subscribing to this email, you'll discover special deals and coupons from both SparkPeople partners and advertisers who help us keep the site free! Rest assured, we will never share your address with anyone else. Here�s what two members recently told us about receiving this email:
�I always see good deals on these emails." �SUSIEMT
�The emails have been a resource of information about items that can become rewards for me someday. The links make it possible to learn more and to purchase or at least plan a purchase.� �SAM60SUMTHINK
Good evening, Sparkers!
Today we added a "share" functionality to your Nutrition Tracker page. You'll see it on the top left of the page as indicated here by the arrow:
We want to clarify that by sharing this page via Pinterest or Facebook, your personal data will NOT be shared. No one will see information about you, your calories, the foods you've tracked or even your username if you choose to "like" or "Pin" this page.
Rather, those sharing options are simple ways you can help Spread the Spark. Should you choose to share our Nutrition Tracker with your Facebook friends or Pinterest followers, you'll be helping to Spread the Spark by telling others about our free calorie-tracker tool. It only takes two seconds of your time and it's totally optional, but it's a great way to spread the word about SparkPeople.
Please consider visiting your Nutrition Tracker page today and "sharing" the page via social media. You never know who you might "Spark"--and by doing so, you'll help us in our mission to Spark millions of People to get healthier and live happier!
Thanks so much! SparkCheers!
The SparkPeople Team


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Former Charles County Attorney Sentenced to 46 Months In Prison for Defrauding Clients and Lenders
Losses Totaled $1,835,589
Greenbelt, Maryland - Chief U.S. District Judge Deborah K. Chasanow sentenced former attorney Frank P. Jenkins II, age 45, of LaPlata, Maryland, today to 46 months in prison followed by three years of supervised release for wire fraud and mail fraud in connection with a scheme to defraud his clients and lenders in real estate transactions. Chief Judge Chasanow also entered an order that Jenkins pay restitution of $1,835,589.
The sentence was announced by United States Attorney for the District of Maryland Rod J. Rosenstein; Special Agent in Charge Richard A. McFeely of the Federal Bureau of Investigation; Charles County Sheriff Rex W. Coffey and Charles County State's Attorney Anthony B. Covington.
According to the plea agreement, prior to September 15, 2009, Jenkins was licensed to practice law in Maryland and did business as Frank P. Jenkins, PC, The Jenkins Group, Inc., Jenkins Real Estate, Inc. and Exit Prom Homes Realty. On September 15, 2009, Jenkins was disbarred.
Jenkins admitted that from about 2006 through 2009, he caused clients to transfer money into bank accounts that he controlled, then embezzled the funds for his own purposes, rather than fulfilling his fiduciary obligations to his clients. Jenkins admitted that he used the stolen money to pay his personal expenses, purchase tickets to the Washington Capitals hockey games and to repay other clients whom he had previously defrauded. According to the plea agreement, Jenkins also made false statements to his clients as to his handling of estates and civil litigation, and to lenders. Jenkins also provided his clients with fraudulent documents, including deeds and deeds of trust relating to property. Jenkins admitted that he forged the signatures of his clients, including on a consent decree requiring clients to pay $150,000 to settle a breach of contract suit.
In June 2009, Jenkins applied for a loan to refinance a property that he fraudulently told the lender he had purchased. In fact, Jenkins had entered into a contract to purchase the property, misrepresenting to the owners of the property that he would file a deed of trust and promissory note. Jenkins did record the deed showing he had purchased the property, but did not record the deed of trust. Jenkins received a check for $128,654.19 from the lender based on the fraudulent loan application. The deed Jenkins filed was subsequently rescinded and restored to the original owners, who were also awarded $150,000 each in compensatory and punitive damages, as well as attorney's fees, by the Circuit Court for St. Mary's County.
United States Attorney Rod J. Rosenstein commended the FBI, the Charles County Sheriff's Office and the Charles County State's Attorney's Office for their work in this investigation and prosecution. Mr. Rosenstein thanked Assistant United States Attorneys Stuart A. Berman and Deborah A. Johnston, who prosecuted the case.
Help us combat the proliferation of sexual exploitation crimes against children.
Protect yourself from fraud, and report suspected cases of financial fraud to local law enforcement.
Talk to your kids about gangs and how to avoid them.


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The AWE Tuning boost hose is constructed of 5-Ply Silicone with Nomex Fibers. We chose to use Nomex Fibers in place of the standard polyester fibers because of Nomex's better strength and heat resistance.
Re-using the OE fittings, the boost hose is easy to install and will maintain factory reliability.
The AWE Tuning 2.0T TSI Boost/Vacuum Tap design allows for integration with any aftermarket Boost Gauge or Diverter Valve. It's that good.
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CVCC 2-Hour Weather Delay Procedures
Career Center Students Only
In the event of a two-hour delay
because of weather
, morning career center buses will depart from the high school at
9:15 a.m.
(two hours later than usual).
Buses returning morning CVCC students to the high school and all afternoon CVCC transportation will run at the regular times.
Board of Education
9370 Olde Eight Rd. Northfield, OH 44067 P 330.467.0580 F 330.468.0152 Safe School Hotline 330.908.6166
Educational Software created by eSchoolView


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Lindsay LeGrand 804-524-6179
Dec. 30, 2009
Travel with caution early Thursday
COLONIAL HEIGHTS –With freezing rain predicted for parts of central Virginia overnight tonight and early tomorrow morning, motorists are strongly encouraged to consider adjusting their travel plans around the potentially icy weather.
Virginia Department of Transportation crews are preparing for this winter event by bringing in several crews around 8 p.m. tonight to pre-treat potential trouble spots. Crews will continue to work throughout tomorrow morning to treat and respond to roads as needed. If ice starts to form on road surfaces, crews will spread a mixture of sand and salt. The sand increases traction, and the salt helps melt the frozen precipitation and prevents it from bonding to the road surface.
Drivers should consider postponing their trips until temperatures rise, and the wintry mix changes over to all rain. A difference in just a few degrees of air or ground temperatures will determine if ice accumulates on roadways or not. During a freezing rain event, drivers should pay particular attention to bridges, overpasses, ramps, higher elevations and shady spots where ice may form.
For updates on these and other road conditions, as well as real-time weather, incidents and traffic camera video, drivers should visit www.511Virginia.org.
Information in VDOT news releases was accurate at the time the release was published. For the most current information about projects or programs, please visit the project or program Web pages. You may find those by searching by keyword in the search Virginia DOT box above.