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Pork tenderloin
- Barbarella Oct 19, 2010 07:35 AM
Need a good receipe for a 2 lb. pork tenderloin. Recipe can be for grilled or oven roasted or whatever.
I did one last night.
I don't think mine was 2 lbs though, maybe half that. I buy them in a cryopack that has two tenderloins, so I froze one and seasoned the other with a Cajun blend (that also contained Spanish smoked paprika), and extra seasoning salt. Rubbed that in really well.
I fried a couple of rashers of bacon in a cast iron frying pan and using the bacon fat, I seared the pork loin on all sides. When good and seared, I loosely covered it in aluminum foil and put into a preheated 375' oven for 15 minutes.
Then I turned off the oven and let it stand without opening the oven for another ten minutes.
(I put the bacon in our salad.)
Then I put the tenderloins on the cutting board and recovered with the foil while I made the pan sauce. A little flour to bond with the bacon fat and pan juices and then deglazed with tap water. Blended well and let reduce and we ate.
Sliced the loin and drizzled with the pan sauce, (but it was perfectly cooked, fork tender and juicy).
Served with a green salad, purple hull peas and fried okra.
I like to butterfly the loin and roll some raisins, walnuts and brown sugar up in it, wrap it in bacon and roast. Many variations can be made from this simple one to more complex. Served with a pan sauce it is wonderful.
I'm planning on doing one this week by just coating it with olive oil, salt, pepper and maybe a little garlic, browning it on all sides and then finishing it in the oven. Then I'm going to take some of the basil I still have in the garden and making a pesto to put over the slices. Yum! There are so many recipes out there though.
Last time I marinated in a wasabi, ginger and lime dressing. I always cook it the same way - brown the sides and finish in the oven. While the meat rests, make a pan sauce with the drippings. (Unless I'm doing a completely separate sauce i.e. the pesto).
I love pork tenderloin sliced into medallions. I have made this recipe a bunch of times and it always goes over well. http://www.finecooking.com/recipes/po...
First, it is likely that the package you bought contains two tenderloins - they are usually not more than a pound each.
Cook's Country has a good technique for more even roasting of this unevenly-shaped cut. Butterfly the two tenderloins, leaving at least 1/4" attached. Turn them heat to tail so the thin end of one aligns with the thick end of the other. Place whatever seasoning paste or stuffing you want onto both of the tenderloins, then fold then lengthwise and overlap so they form two interlocking "U"s. Then tie and roast. The fact that this is a thicker piece of meat means you get a browner exterior than if roasting separately. Still, IMO it wouldn't hurt to lay a strip or two of bacon over the roast, since tenderloin lacks a fat cap.
If doing them separately, a sear with 15 min in a 375 oven is the way to go if you want it whole, but medallions help you compensate for the uneven shape. Either way, my favorite marinade is soy sauce, apple cider, garlic powder, dried summer savory, and mustard powder. Anywhere from a couple of hours to a couple of days, dry the meat before searing.
re: greygarious
Speaking of Cook's Country, I used their recipe for Everything Bagel Crusted Pork Tenderloin, and it was fantastic - both for dinner that day, and for leftovers.
Link to the recipe:
Link to my blog post:
re: Krislady
That sounds excellent - I love Everything Bagels :) And I really like the techniques. Thanks for sharing.
re: greygarious
Yeah, you can flip the tail and tie it. Recently, I have been cutting the tapered end off and slicing it and freezing it for when I do stir fry.
Poke small holes all over and stuff with slivers of fresh rosemary and garlic. Coat outside with sea salt and a little pepper. Grill on rotisserie until instant-read thermometer reaches desired temp.
Season the loin then sear it in a pan w/ olive oil and let cool.
Brush loin with whole grain mustard, then roll the loin in fennel seeds and pop it in a hot oven until just done. Let rest.
While resting, use the same searing pan to cook off some onions and apple slices, until tender and sweet, de-glaze with white wine or cider vinegar and reduce a little. Serve with thyme roasted potatoes.
re: Hank Hanover
Hi Hank- how much soy sauce for 2lbs? and what temp of oven?
re: drewb123
I'm not sure. I would guess a few ounces. I put them in a big ziplock bag and put in enough that they are covered once I remove the air from the bag then I roll up the bag and put it all in the fridge.
I have never seen a 2 lb tenderloin. That's a pretty big hog. I usually buy mine in a cryobag and there is two in there that, together, weigh about 2-2.5 lbs.
After about an hour I rinse them off, pat them dry, season them with salt, pepper and garlic powder and sear them then I bake them at 350 until they reach about 150 degrees. Somewhere around 135 - 140 degrees, I put some bbq sauce on them.
It would be smart to tie the tail or cut it off and use it for something else.
The soy sauce not only brines the pork but adds a very nice flavor of it's own.
re: Hank Hanover
I have, recently, taken to brining pork tenderloins with soy sauce and pineapple juice. The pineapple juice tends to tenderize and supply a sweetness. Although, tenderloins rarely need tenderizing.
re: Hank Hanover
Pineapple juice contains bromelin, an enzyme that acts as a protease - it breaks down protein, hence the tenderizer effect. But a couple of caveats:
1) like any enzyme, it has an optimal temperature at which it works, and high heat destroys it. For bromelin, it works best at 40-60 degrees celcius, so marinating in the fridge means bromelin will have no or little effect. It also means that the pineapple juice has to be fresh - canned or bottled juice is heat pastuerized above 65 C, the temperature at which the enzyme begins to denature.
2) When used fresh and at the right temperature, bromelin is a strong protease, and it can easily turn your meat to mush.
Personally, I'd keep pineapple juice away from tenderloin, given that commercial pigs have been bred to have a ridiculously lean and tender loin, which needs no marinating (but can use lots of flavor, since today's tenderloin is devoid of porky flavor goodness.)
I make an easy pancetta wrapped pork tenderloin that I got off the food network website.
I've changed it only slightly, by using less garlic and no wine just broth. I also use a digital meat thermometer that I can set so it feel like it cooks its self. It's always moist and my family loves it.
I cook pork tenderloin semi-regularly now. I'll rub the two tenderloins that come in the package with kosher salt and cracked pepper, then sear each side in a hot pan. Then I'll oven-roast them with a balsamic reduction mixed with either black cherry or apricot preserves. Sweet (pork goes great with fruit!), but also salty and pungent enough from the balsamic vinegar to keep from being too sweet. I cut it into medallions, and it's usually a big hit. I wish I could get the outer surfaces a little crispier, though.
re: Big Bad Voodoo Lou
I marinade my pork tenderloin in peach or cherry preserves, mixed with thyme, spicy brown mustard, garlic, salt, pepper, a splash of apple cider vinegar, and a splash of olive oil. Then I roast it.
re: momnivore
Question: does it taste like the marinade, or does it taste like pork? I've avoided pork tenderloins in the last few years because I've been very disappointed with their lack of flavor. I used to make them very often because they were easy, fast, and a nice lean source of protein that could take on all sorts of flavors. Then I realized that the main flavor it was lacking was that of pork itself.
All that being said, I do have a tenderloin in the freezer from a small family farm raised pig that I'm looking forward to trying. And you're marinade sounds darned tasty.
re: foreverhungry
It is a mild flavor - it doesn't taste like bacon or pork chops (if only everything tasted like bacon!). But I still like it - I don't make it as a fancy meal but for an easy family dinner it's a nice variation from chicken breasts. And I think if you have a tenderloin from a local farm it is bound to be much meatier tasting.
re: momnivore
Agreed - like it's beef counterpart, it's a muscle that simply doesn't tend to have a ton of flavor. But, it's an easy piece of pork to cook. Oy. I've gotta admit something.
I love pork. Given one animal, pork is my favorite. By far. It's not that I don't love a good steak (ribeye, please), or a good roasted chicken, (mmm or duck...), but for versatility and flavor, pork has it all.
But my 3 least favorite pork products are...in this order....pork chops, tenderloin, and bacon. Let me explain before flames start.
Pork chops: they dry out. Plain and simple. Unless they are 2" chops, they dry out. In large part because of the pork industry's drive to be "the other white meat". They bred the marbling out of pork. Not the fat - there's plenty to be found - but the marbling in certain cuts, like chops. I avoid a pork chop like the plague.
Tenderloin - see comment above. Devoid of natural flavor, and becoming more and more so in the "other white meat" era. Small farm pigs, OK. Supermarket stuff is just a vehicle for protein and sauces. Nothing wrong with that - unless you want to taste the protein.
Bacon - yeah, I like bacon. But probably not as much as the average guy (I'm a guy). I find different uses for pork belly. Don't get me wrong - I love smoke. But average bacon? It's OK. I just don't go gaga for it. Again, to me there are better uses for pork belly.
Chicken breasts....haven't bought boneless skinless breasts in a long time. Same thing. As a source of protein, it's great. But no flavor. Farm raised, bone in, yeah, those I think can stand up to flavoring. But the average supermarket breast is just kinda bland.
re: Big Bad Voodoo Lou
My recipe very similar to Voodoo Lou; agree with everything above, also the brine (salt and brown sugar) makes world of a difference. Posting my recipe (already made it twice since Christmas, my family went crazy over this.) Mine gets roasted to 160 degrees internal temp.and then pulled out. The texture is like butter and it makes a great brown sauce (no discernible pineapple or plum flavor). The recipe after the brine could probably call for less salt, but we like it as is.
Butterfly. Layer up with thin slices of garlic, chopped pruines & sage leaves. Tie back together. Roast. Slice thickly.
Leftovers, sliced thinly, work quite well as a sandwich filling.
These are all great suggestions!
We usually just marinate the pork overnight in crushed garlic, cracked black pepper and extra virgin olive oil.
IMO the most important point is to Not overcook - use a remote read thermometer! Roasting a small tenderloin on time alone is asking for trouble ...
IIRC the temp for 'just pink' is about 140 - 145 degrees F - remove, cover and let rest - the temp will coast up about five degrees.
One of the best pork tenderloin recipes I've ever tried was from Tyler Florence for Grilled Pork Tenderloin with Chimichurri. I give it five stars.
You can cut the tenderloins into medallions, wrap a piece of bacon around them. Sprinkle on some chili powder and maybe a little cayenne if your adventurous and grill them. It is so popular in Texas, my grocery store sells them that way.
I love the idea of butterflying and stuffing them. I would love to hear some more ideas for the stuffing.
re: iL Divo
You BAKE a pork tenderloin? Could you give details please? Mine cook in about 15minutes so would be interested in your baking technique.
re: c oliver
well yes I do unless I'm turning it into individual slices, then I sautee.
about 380* for 25-30 minutes, you don't want it dry, and it's baked uncovered.
with my digital thermometor probe, it makes it easy to not over bake
re: c oliver
I brown on the stove and finish in the oven---350 for 'bout 15 minutes.
re: eight_inch_pestle
I honestly can't remember the last time I did a pork tenderloin in the oven. Mostly on the grill, occasionally stovetop. I thought that time and temp sounded kinda high and long. Thanks, 8"
re: c oliver
I made one similar to iL Divo's method not too long ago. Baked it in the toaster oven uncovered for quite awhile, ~30 mins on 375, I think. Came out perfectly pink in the center with crispy golden bacon around it. I think the bacon acts as a protective shield. I sliced it into medalions and we ate it with stone ground brown mustard (Plochman's). It was really good and really easy.
re: iL Divo
I would think the oil/butter is superfluous, with the bacon rendering plenty of fat. What is your target internal temperature? I can see it taking that long to get the bacon crisp when the underside is not exposed to direct heat, but it still seems a bit long for the tenderloin.
i like to cut mine into medallions, pound it flat, and cover it in a rub of flour, cumin, brown sugar, chili powder, salt, and pepper, then brown it off in a pan, and as it finished toss in some dried cherries, balsamic vinegar, capers, and a little more brown sugar. so good!
Braised pork loin with apples and onions
Slice a couple of onions and peel and dice some apples. Saute the onions in a heavy bottomed pan until they start to soften. Add the pork to brown. Add the apples, some water and a tablespoon or two of cider vinegar, a bit of cinnamon and cloves, salt and pepper. Braise until the pork is tender and the the apples and onions are soft and very well cooked.
Meanwhile, mix some brown sugar, a bit of cider vinegar, mustard powder, and salt and pepper into a paste. Remove the pork from the sauce, coat with the mixture, and put under the broiler for a few minutes until the sugar starts to carmelize.
Slice, and serve with the apple onion sauce. It goes well with garlic mustard mashed potatoes.
re: tastesgoodwhatisit
Up until the next to last paragraph, this sounds somewhat similar to basically the only pork tenderloin recipe that I make that's NOT on the grill. I love that ending.
I've made one for years from an old Bon Appetit Restaurant recipes book. It's called Sweet and Pungent Pork.
It's cut into 1" cubes, dipped in a cornstarch batter and deep fried.
The sauce is a vinegary/sugary mixture with a bite of heat to it. It's not a pineapple sweet and sour. It includes carrots and stir fried broccoli in the sauce, sometimes shiitake mushrooms.
Serve over jasmine rice.
So here's my problem with pork tenderloin. First off, I'll say that I love pork, and I used to prepare pork tenderloins very frequently - they were one of my go-to dinner main courses. In theory, they're awesome - fast to cook, they can be dressed up or dressed own, stuffed, grilled, sauteed, whatever.
But the problem is, most pork tenderloin just doesn't taste like anything. Sure, they're tender to the point you don't need a knife, but the pork turns into just a protein packet. Now, there's nothing wrong with that - tenderloin is a great way of getting a big dose of a lean protein, like a chicken breast. But like a boneless skinless chicken breast, today's mass-manufactured tenderloins are devoid of any flavor.
Notice that many of the recipes above use bacon - a heavily flavored pork product - to give this pork product some flavor. All the other suggestions - and there are many excellent sounding ones at that - seem to be about providing flavor, not enhancing or complementing the pork's flavor.
Now, I'm not saying there's anything wrong with that. There are tons of recipes where the main meat or vegetable is really just a vehicle for added strong and bold flavors, like spices. But is this really what pork tenderloin has become? Simply a lean protein provider, with little innate flavor, that gets covered with other flavors?
Personally, I think there are many cuts of pork that have excellent pork flavor, cuts that can be eaten "naked", or whose flavor can be enhanced or complimented with other ingredients. In a way, it's like the beef tenderloin - revered for its tenderness, but as beef goes, it's probably the cut that has the least beef flavor. Filet mignon is eaten because it's chic, because its tender, but certainly not for its flavor. Is this the same with the pork tenderloin?
Finally, I came to the conclusion that if I wanted apples, I'll eat apples. If I wanted cranberries, I'll eat cranberries. There was no reason to buy a fairly expensive (in the pork world, anyway) hunk of meat, and cover it up with inexpensive ingredients, whose flavors are the only ones I'm going to taste. I haven't cooked a tenderloin in a while. And that's too bad. I have a small-farm raised, heritage breed tenderloin in my freezer I'm going to make soon. I'm hoping that one will be different than the mass-manufactured ones.
re: foreverhungry
I think you make an excellent point. I used to always have one or two in the freezer but can't think of the last time I cooked one. If they were cheap I would, but they're not. Thanks for pointing this out.
I'm having a pork tenderloin tonight. It's about a pound.
I mix up a teasp or so of thyme, oregano, rosemary, some kosher salt, some pepper, add some olive oil, smear it all over, roast at 350 for about 25-30 minutes. It will release wonderful, flavourful juice at the end - that's how I know it's done. Not very scientific! Let rest for a few minutes. Slice and pour the juices over. Yummy!
To the many great replies here, I'll add one more with a slight technique variation: essentially, you season and marinate the meat in mostly savory fashion with some oil, salt, pepper and herbs, then sear it on all sides, then fashion a kind of tin-foil vessel and fully enclose the meat along with some orange juice and raisins (the sweet stage) to bake/roast until done.
This is an approach I found in a Martha Stewart book years ago when visiting friends, and it is one thing that leaves me feeling grateful to Martha. It's really good!
re: Bada Bing
Many excellent suggestions. I was looking for an option for pork medallions, but I thought I'd throw out this recipe for Pork Wellington originally published in Cuisine at Home magazine a number of years ago. It isn't something that you can do without a bit of planning, but the results have always been well worth the effort IMHO. I haven't tried the apple-sage sauce, but the dish is fine without it.
I've got all kinds of ways to bump the appeal of this innocuous but still tasty meat; I do NOT want it tasting like anything it's not, but more like itself than it can manage on its own, if that makes any sense. Whatever I'm going to do I salt and pepper it at least two hours before cooking and leave it in a safe place at room temperature, then I put it on a rack in my larger oval gratin pan, stick the remote thermometer probe into it and roast to 140+. Even after sitting it'll be almost still bloody in the middle - Chris Kimball would PLOTZ!! - but that's how we like it.
My favorite simple way to make it interesting is to mix about half a cup each of olive oil and Chinese hot chile oil (the red stuff, NOT sesame oil) and fresh-ground black pepper and maybe some dried herbs in a big mixing bowl, then marinate the whole thing in that for a couple of hours, turning it as needed to season it evenly, then roast as above. Or, given decent weather, cook it on the gas grill. Goes really well with flavorful greens, such as kale or Chinese broccoli, and either steamed rice or a pilaf.
re: Will Owen
Chris Kimball be dagnabit-ed! I'm so glad to see more people cooking pork like this. And love the marinade.
re: Will Owen
YMMV, but I've never undercooked a pork tenderloin - they're so narrow it's almost impossible.
I agree with roasting to 140 - 145, then resting under a foil tent. Perfect pink, great for reheating.
BTW we just rediscovered a fabulous recipe for stuffed pork tenderloin (or loin) which always gets rave reviews:
Bless the Chron for not charging for archived *recipes*.
regardless of how you cook it, the key to pork tenderloin IMHO is NOT overcooking it. I don't find that a meal built around a pork tenderloin generally has a centerpiece, but it balances well with other foods. To me the second key point is not how it is cooked but what is served with it. One of my favorite combinations is a very simple tender slathered in a mix of plum preserves and spicy mustard, Dijon or Pommery/Meaux, with snow peas stir fried in butter and oyster sauce served with saffron rice. Sometimes I do the same with a rub on the pork instead. As long as I keep its simple it works. When I make it more complicated, like stuffed with herbs, goat cheese, pine nuts and sun dried tomatoes, not so much; that needs a loin. Oh, and I do them in the skillet, on the grill and, even in a 350 oven. Just as long it is not overcooked!
We take the juice of 6 limes, the zest of 1 lime, 3 jalapenos seeded, a bunch of cilantro and place in a large ziplock bag, you can add a little white wine. Marinate for 45 minutes then grill to an internal temp of 165. Let rest 10 minutes then slice as medallions. We also slice red potatoes,
brush lightly with oil and grill at the same time. We make a boat out of aluminum foil and place either brussel sprouts or asparagus in the boat, add the juice of 2 lemons, lemon pepper and white whine (chardonnay) seal and steam on the grill with the pork and potatoes. Place the veggies on last and all should cook together for a simple but tasty meal hope this helps John
re: vein1
Sounds like your one of those "Well done pork" people. I know my mother told me to make sure pork was done also. You might try it at 151 or 152 degrees though before the rest. It will just be slightly pink and with brining, you will be even happier with pork tenderloin. Just add some salt or soy sauce to your existing marinade.
re: Hank Hanover
If we use soy sauce how much would you recommend? We will try your temp and see how it comes out
re: vein1
You've got a terrific "flavor profile" going there; I wouldn't add the soy sauce. In addition, pork tenderloin is so tender it doesn't really need marinating. I think you're on the right track by just adding flavor to it. I can cook one on the grill in about 15 minutes, approx. 4 minutes a side.
re: vein1
For 45 minutes to an hour, you could add all you want. I wouldn't use salt or soy sauce if you were gonna marinate for hours. In fact, the reason I suggested adding salt to what you had was the marinade you described had no oil. With oil which is far more typical of marinades, the salt wouldn't help much. it would mess with the osmosis action of a brine.
Brining actually brings more moisture and of course salt deeper into the meat. If you want to further flavor your brine by adding "the juice of 6 limes, the zest of 1 lime, 3 jalapenos seeded, a bunch of cilantro and some wine", I think that would be fine. As C. Oliver says, that is a whole lot of flavor. Eventually, it will be too much flavor. When? ...don't know.
Again I brine with soy sauce and brown sugar because I like the flavor even more than with just salt. In fact I have been thinking of brining with soy sauce and maple syrup.
If you try the soy sauce, I recommend using just soy sauce and brown sugar on one tenerloin and the soy sauce and all that other stuff on the other tenderloin. Might as well learn something while you're at it.
As far as how much soy sauce, I use however much it takes to cover the meat once the air is removed from the bag. Usually a few ounces so that would be about 6-7 tablespoons.
re: vein1
vein1, let's make sure I was clear about my recommendations:
#1: I wouldn't add soy cause the flavors you're using are great and soy would detract IMO
#2: Pork tenderloins don't need to be brined. They're already tender. Putting some flavoring (dry or wet or a combo) on them is all that's needed. IMO
re: c oliver
brine (or a marinade for that matter) will not tenderize meat, so that fact that its already tender has nothing to do with it, at least for me. i love doing a quick brine for pork tenderloin. the reason? its so low in fat, and cooks so quick, that it is easy to dry out. extra moisture brought in by osmosis is good insurance against drying out.
Ina Garten's recipe here: http://www.foodnetwork.com/recipes/in... is really good. If you end up with leftovers, it is really good in a sandwich the next day.


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CITY: Galena
All Seasons Apple Orchard
Take a wagon ride to the orchard where you will be surrounded by thousands of apples trees and 12 varieties of apples and pears. Enjoy seasonal activities like pumpkin picking and the corn maze. There is also a cow train, goat bridge, corn crib, giant swings, a spider web, jumping pillow and a petting zoo. The weekends even have pig races and a magic show for the kids. Take your whole family down for some apple picking and make sure to stick around for the many other activities.
CITY: Woodstock
Allgauer's Restaurant
Allgauer's Restaurant features steak, chops, pasta and seafood. Join them for breakfast, lunch, dinner and their award winning champagne Sunday brunch.
CITY: Alsip
Unique ambiance and cuisine will provide you with an unforgettable Chinese and Hawaiian dining experience. Great food, wonderful service & family-friendly.
CITY: Decatur
Aloha Falls Miniature Golf & Games
Seasonal facility offering outdoor miniature golf, a retro arcade, cafe and bar from spring to fall. Miniature Golf offers two Hawaiian-themed courses that offer a relaxing easy round of mini-golf on the Beach Course or an adventurous and difficult round on the Waterfall Course. Retro Arcade has over 100 of the favorite console games from the 80's and 90's with 10 screens devoted to classic console games and two 90" projection screens with modern consoles. Cafe & Bar features a few unique options including the Volcano Dog, and a Chocolate Avalanche ice cream float. Craft beers and sangria also available for the big kids!
CITY: Libertyville
Alpine Slide at Chestnut Mountain Resort
Fun for all ages. Ride your own sled down 2,050 feet of terrain-tailored track to the banks of the Mississippi.
CITY: Galena
Alton Museum of History and Art
Winged monsters, explorers, riverboats and a gentle giant. The Alton Museum of History & Art shows the crossroads of American history in Alton. The museum is located in the historic Loomis Hall across from the Wadlow statue. Loomis Hall is the oldest building in the state of Illinois continuously utilized for education. One of the most popular rooms, the Wadlow Room, pays tribute to Alton's "Gentle Giant" and the World's Tallest Man. The Pioneer Room explores the history of Alton from the Lewis & Clark Expedition to the Civil War with exhibits on Elijah Lovejoy, the Lincoln-Douglas Debates and the "Alton Route" on the Underground Railroad. Hours: Wednesday - Saturday 10 a.m. - 4 p.m., Sunday 1 - 4 p.m.
CITY: Alton
Amazing Chicago's Funhouse Maze
This Navy Pier funhouse takes visitors on a 15-minute, full sensory experience that challenges and dazzles guests to navigate through a series of mirror mazes set in the great city of Chicago.
CITY: Chicago
American Girl Cafe
Chicago's American Girl Cafe is the place for brunch, lunch, afternoon tea, dinner, and parties. For reservations and seating times, call toll-free 877-247-5223.
CITY: Chicago
American Girl Place
Located at the famous Water Tower Place, you'll find the store girls of all ages want to visit. They come from far and near to experience the magic that is American Girl Place Chicago—featuring specialty shops, private dining and, of course, lovable dolls. The only destination of its kind in the world for girls and their families.
CITY: Chicago
American Old Fashioned Ice Cream Parlor
The 1846 shop features original cabinets & an old-fashioned fountain. Popcorn, candy, lunch, Coca-Cola merchandise, coffee bar. American Old Fashioned Ice Cream Parlor is the best ice cream in town!
CITY: Galena
Angelic Organics Learning Center
We offer public and custom programs for children, adults, and families on our beautiful, organic farm to help build the local food system. Whether its a day camp or a cheese making workshop, participants gain hands-on experience preparing farm-fresh food, from field to table, while learning about organic agriculture and the whole farm system in the process. The Learning Center also offers farmer training and support to beginning farmers and facilitates youth-led urban agriculture projects in Chicago and Rockford.
CITY: Caledonia
Annual Barry Apple Festival
Over 50,000 people join this quaint historic town to celebrate the apple industry. Old-time crafts, specialty food, entertainment, a car show, and a parade are highlights of the weekend of festivities.
CITY: Barry
Annual Downtown Celebration
Plan to be part of the Downtown Celebration, a festive day of music, food and fun in the heart of Historic Downtown Jacksonville.
CITY: Jacksonville
Annual Robbie McEvers Memorial Golf Tournament
The 36th Annual Robbie McEvers Memorial Golf Tournament will be held at the Links Golf Course. This free tournament for junior golfers attracts over 350 players each year.
CITY: Jacksonville
Anthony Acres Resort
Anthony Acres Resort has picturesque views of Lake Sara. The resort is only five minutes from Effingham, so you can come into town and enjoy some food or shop.
CITY: Effingham
Antioch's Gingerbread Walk & Scavenger Hunt
Bring the family and friends to Downtown Antioch to hunt for Gingerbread! Find delightful Gingerbread Sculptures of Houses and other unique creations. Fill out a contest entry form and track down the different Gingerbread Clues throughout Downtown. Turn in the completed entry form for a chance to win exciting prizes and vote for the best one. Enjoy strolling musicians and carolers on Saturdays while finishing all the holiday shopping.
CITY: Antioch
Antioch's Summer Arts & Crafts Faire
This newly designed Summer Hand-Crafted Arts and Crafts Faire will feature artisans from around the country. Enjoy more than 140 booths of hand-crafted goods for summer and fall, food and free admission. There will also be plenty of children's free fun including face painting, balloon art and Paint our Town!
CITY: Antioch
Antioch's Taste of Summer Festival
4 Days of fun in Downtown Antioch. Carnival rides, delectable foods, and top entertainment. Enjoy live music, Antioch IDOL and kids activities. Enjoy the sidewalk sales and find craft booths too. Visit AntiochChamber.org for an updated entertainment schedule.
CITY: Antioch
Aquatic Center
Splash around at the Aquatic Center. Climb up four stories and launch down your choice of two waterslides with more than 320 feet of winding turns and diving wells, or take a dip in the pool.
CITY: Wood River
Ariel's Bar & Restaurant
Upscale Casual American themed restaurant, 28 draft beers and 6 wines on tap. We will please your palate, your senses and your mood!
CITY: Tinley Park
Arrowhead Lake and Campground
Located on the northeast corner of Johnston City, this 35-acre lake includes a paved boat ramp for fishing, walking path, and campground. Only electric motors and canoes are permitted. You will find largemouth bass, bluegill, redear sunfish, black and white crappie, and channel catfish in this small reservoir. Pedal boat rentals are available from July-September.
CITY: Johnston City
Art Dans La Rue
Join us on Tuesday, August 6th from 12-9pm for Downtown Oak Park's authentic urban French Street Festival! Featuring: art exhibits by local artists, special showing of a French film, Can-Can dancers, French music by "Paris La Nuit," Poodle Parade, French lessons, Fresh made crepes, Wine tastings, Sidewalk chalk contest, Bike Rentals, and much more!
CITY: Oak Park
Artesian Well at Paradise Cove
Nestled along Indian Creek is a natural artesian well where thousands of gallons of pure water flow each day - as it has since 1927. A ten foot water wheel is turned continually by the flowing water. The site, which is accessed by Stephenson County's only covered bridge, includes a waterfall, large flower beds and gazebo to enjoy while sipping the bubbling water. Open: 7 am - 8 pm.
CITY: Winslow
Join us at the Art Center for ArtFest on Saturday, September 19 & 20 from 12 to 5 p.m for hands on art projects! There will be a free clay competition for kids & adults, an art exhibit scavenger hunt, a collaborative mural, live figure drawing, and demonstrations & hands on activities by local artists. quincyartcenter.org
CITY: Quincy
Artstarts Company is a Southern Illinois based, non-profit charitable organization devoted to making the "Arts" accessible to all Southern Illinois children. We connect the community through the arts, and help artists astound the world by sharing what they are capable of becoming. The Artstarts House is host to musical theatre performances, theatre and art camps, and much more.
CITY: Marion
Aspen Ridge Miniature Golf
This fun family spot, open April-October, offers two miniature golf courses. This par 70 course exhibits excellent golfing conditions. The blue championship tees boast a 6191 yard layout; where as the white/silver/red tees cover 5833/5616/4946 yards respectively.
CITY: Bourbonnais
Atcher Island Water Park
All new tropical-themed water park with water slides, wading pool, unique circular drop slide, children's spray ground, locker rooms, concession stands, and more!
CITY: Schaumburg
Aurora Regional Fire Museum
This museum features vintage firefighting equipment, memorabilia from the 1871 Chicago Fire, photographs and a gift shop.
CITY: Aurora
Aurora Skate Center
Skate to the sounds of Top 40 music. The skate center also features special live organ music dance sessions.
CITY: Aurora
Aurora's Holiday Festival of Lights
Enjoy the sparkle, shimmer and shine of the 2014 Festival of Lights. One of the largest free outdoor holiday light displays in Northern Illinois. Dazzling displays that will delight both adults and children. A winter wonderland of animated visual arts, lighted tunnels, a forest full of lights and more! Open from 5 to 9 p.m. Sunday to Thursday; and 5 to 10 p.m. Friday and Saturday starting Nov. 28 through Dec. 28, 2014. Donations accepted.
CITY: Aurora
Avenue Crowne Plaza Hotel and Suites
Located just steps from Michigan Avenue, this hotel is close to Magnificent Mile shopping, Navy Pier and Oak Street Beach. The oversized rooms have a residential feel, and the hotel features designated Quiet Floors, plus a seasonal rooftop pool and patio.
CITY: Chicago
Avenue of Lights
Avenue of Lights is a two-mile holiday display of animated lights at Moorman/Wavering Park in Quincy. It runs from Thanksgiving until New Years, nightly from 6-9:30pm. A staple attraction of Quincy during the holiday season.
CITY: Quincy
Azoosment Park at Santa's Village
Azoosment Park at Santa's Village is an amusement park/petting zoo. Unlimited pony rides and amusement rides with one paid admission.
CITY: East Dundee
Backwater Gamblers Water Ski Shows
Enjoy this professional water ski team as they perform on the Rock River with jumps, human pyramids and more. Great fun for all ages and admission is free. Shows are offered every Wednesday and Sunday from Memorial Day through Labor Day beginning at 6:30pm.
CITY: Rock Island
Backwoods Berry Farm
Pick up fruits of the season from the roadside stand or head to the fields to pick your own strawberries, black raspberries or asparagus.
CITY: Hettick
Bald Eagle Tours at Crab Orchard National Wildlife Refuge
Crab Orchard is home to six nesting pairs of resident bald eagles and their offspring. A few nesting sites are visible from public roads throughout the Refuge and eagles are spotted daily. Guided tours visit eagle nests and areas of the Refuge where eagles may be spotted. The cost is $5 for adults and $2.50 for youth under the age of 12, and reservations are required.
CITY: Marion
Bald Eagle Trolley Tours
Be mesmerized by the beautiful bald eagles at Starved Rock. In January and February ride the trolley from Starved Rock Lodge to the Illinois Waterway Visitor Center for bald eagle viewing and an educational program. Includes lunch during the week and brunch on Sunday in the Main Dining Room. Tour options: 9:00am w/tour first & 11:00am w/lunch first, $25 Includes Lunch/Adults; Children under 10/$5 less. January & February Mon, Wed, Sat & Sunday Monday: Tour begins with lunch at 11am Wednesday: Tours begins with lunch at 11am Saturday: 1st tour begins at 9am, ending with lunch 2nd tour begins with lunch at 11am (Please note: There are no tours on January 24th) Sunday: Tour begins with brunch at 11am (Please note: There are no tours on January 25th).
CITY: Oglesby
Bald Eagle Watch Weekend
"Eagle Watch Weekend" includes activites both at the Starved Rock Lodge and the Illinois Waterway Visitors Center. You don't have to travel north to see these majestic birds of prey. Thousands of eagles migrate south from Canada during the winter and Illinois is one of the homes of the greatest population of wintering bald eagles. For a birds eye view, hike to the top of the Rock.
CITY: Oglesby
Ballard Nature Center
Just minutes away from the city but a world away, Ballard Nature Center is home to dozens of species of birds and wildlife. Natural prairie, wetlands, butterfly and hummingbird gardens, ponds and creeks round out the outdoor experience.
CITY: Altamont
Bandy's Pumpkin Patch
This fun Fall destination features mazes, inflatable games, face painting for the little ones, and hayrides. Grab a snack from the concession stand (try the sweet rock candy) before heading home with the perfect pumpkin. (open Oct. 1-30, 9am-6pm)
CITY: Johnston City
Barn Quilts of Dewitt County
Barn quilts of DeWitt County is a project designed to celebrate Clinton and DeWitt County's rich agricultural history, showcase our rural areas, promote agritourism, the arts, and create a sense of community pride. Throughout the county, vibrant, hand-painted 8'X8' quilt blocks on 'wooden canvases' adorn numerous barns, making a drive through the countryside all the more enjoyable.
CITY: Clinton
Barnacopia is a farm museum, events venue and Bed & Breakfast featuring two fully appointed guest rooms with full bathrooms and hot tubs all located in a silo next to the barn and the top floor of the silo is a library.
CITY: Polo
Baseball Card Connection
Baseball Card Connection offers a wide selection of baseball memorabilia, but that isn't all they have to offer! Items pertaining to football, soccer, NASCAR and more are available as well.
CITY: Effingham
Batavia Riverwalk
A 32-acre park built in cooperation with Batavia Park District, the city of Batavia and the Batavia Riverwalk Committee. Park your bikes by the Depot Museum and stroll the boardwalks through the wildflower garden.
CITY: Batavia
Baymont Inn and Suites - Freeport
This hotel, where you can feel like home, is conveniently located at the intersection of U.S. Highway 20 and Illinois Highway 26 north of Freeport. There are 63 rooms and eleven whirlpool suites. Handicapped and non-smoking rooms, heated indoor pool, whirlpool, exercise facilities, cable TV, free wireless high speed internet access, microwave, mini fridge, hair dryers, irons and ironing boards, coffee makers, safes, desks, pets allowed with a $35 fee, on site coin laundry, dry cleaning available, complimentary enhanced breadkast.
CITY: Freeport
Be a Tourist in Your Own Backyard
Come visit the Quad Cities during its annual Be a Tourist in Your Own Backyard weekend. While many local residents take advantage of this annual promotion, it is also a great time to explore the Quad Cities as a visitor. Enjoy discounts on lodging, attractions, dining and shopping during the Martin Luther King Day weekend. Go online to take advantage of the discounts or pick up a coupon booklet at the Quad Cities Convention & Visitors Bureau visitor center - Open Monday through Friday 8:30 a.m. to 5 p.m.
CITY: Moline
Bear Branch Lodging
Features 5 cabins and a lodging facility on the highest hilltop in Pope County, overlooking and literally surrounded by the beautiful Shawnee National Forest. Most cabins have private baths, kitchenettes and charcoal grills outside.
CITY: Eddyville
Bennie's Italian Foods
Small Italian restaurant with delicious authentic cooking. Made fresh everyday and homemade. Family oriented, dine in, take out, and delivery.
CITY: Marion
Best Western - Effingham
Best Western offers free breakfast, pool & spa, non-smoking and smoking rooms, and is pet friendly. If you want to go out diner you don't have to travel to far, because the Raintree Restaurant is located next door and it is owned by the same family.
CITY: Effingham
Best Western Gurnee Hotel and Suites
Stay at this pet-friendly Gurnee, Illinois hotel located less than one mile from Six Flags Great America. Ideally situated off Interstate 294 in Northern Illinois, the Best Western Gurnee Hotel & Suites offers the best in accommodations, customer service and location. This Gurnee hotel features 65 well-appointed guest rooms, each offering cable satellite television and free wireless high-speed Internet access for guests' convenience. This 100 percent non smoking hotel offers a variety of amenities including a complimentary continental breakfast, an indoor heated swimming pool and hot tub, fitness center, guest laundry and full business services.
CITY: Gurnee
Bigard Orchard & Berries
Stop by for fresh strawberries May-June, and peaches from July-August.
CITY: Newton
Bike and Hike
The Bike and Hike staff is crazy about their bikes! They know plenty about what bike is right for you and with a wide variety of bikes in stock. The staff speaks several different cycling languages; mountain biking, road cycling, BMX and commuting.
CITY: Effingham
Bike Chicago
Rent a bike and ride along the city's breathtaking Lakefront Trail with a guide from Bike Chicago, or pick up a free map and take your own self-guided tour. The section of the bike path that winds along North Avenue Beach is featured in the dramatic comedy The Break-Up.
CITY: Chicago
Black Dog Gelato
Located in the Ukrainian Village, Black Dog Gelato serves artisanal gelatos an sorbets with unique flavor combinations.
CITY: Chicago
Blackberry Farm
Go on a one of a kind country adventure you'll never forget! Become pioneers for a day on a real 1800s farm and village. Miniature train rides, pony rides, petting zoo, pioneer craft demonstrations, and special events. In the Discovery Barn see chickens, sheep, piglets, baby goats and more.
CITY: Aurora
Blackhawk War Monument
This monument is located on the site of Kellogg's Grove, an early settlement established in 1827 on a mail route between Peoria and Galena, and now on the National Register of Historic Places. It honors those killed in the Blackhawk War, including in the final Illinois Battle which occurred at this grove in June, 1832. Abraham Lincoln, a member of the Illinois militia, helped bury five of the slain men. The remaining soldiers were originally buried throughout the area at the spots at which they fell. Fifty years after the war, local farmers collected the remains and buried them in one enclosure on top of this hill overlooking the Yellow Creek Valley. The 34-foot high monument was dedicated in 1886.
CITY: Kent
Blend Tea and Crepe Lounge
Through its delicious crepes, refreshing tea and unique atmosphere, Blend has made a name for itself as Carbondale's favorite hangout. Conveniently located close to the SIU Campus, Blend is the perfect spot for a quick lunch or long study session. With its sweet (or savory crepes) and a large selection of customizable drinks, perfect for everyone!
CITY: Carbondale
Bling It On
Ladies boutique and spirit wear store. Custom designs with all the sequins to shine! Rhinestone T's, fashion jewelry, jeans, scarves, purses, and accessories are available.
CITY: Herrin
Bonner Farm
Get into the swing of spring at Bonner Heritage Farm! Enjoy a variety of spring-themed activities, crafts and demonstrations. Wagon rides, farm animals, food and entertainment round out the afternoon. Be sure to take a guided tour of the Bonner farmhouse.
CITY: Lindenhurst
Boo! at the Zoo
Halloween fun awaits families at Brookfield Zoo's annual Boo! at the Zoo celebration. The popular daytime event, presented by Fisher-Price, features a Costume Parade, Costume Showcase, professional pumpkin-carving demonstrations, not-so-scary games and activities, special animal Zoo Chats, and haunted hayrides. For more information, visit www.CZS.org or call (708) 688-8000.
CITY: Brookfield
Boone County Conservation District
The Boone County Conservation District manages over 3,00 acres of prairies, woodlands and wetlands in scenic Boone County, Illinois. Minimum impact recreational opportunities, special events and educational programs are offered to the public throughout the year.
CITY: Belvidere
Bowen Park
The newly renovated Bowen park's theme for their new playground is "Forest Findings". The overall layout offers tiered play areas arranged on the northwest hillside of Bowen Park. Fun and learning will go hand-in-hand as children and their families enjoy modern playground amenities, combined with several environmental learning stations that represent a forest ecosystem. Parents and kids alike will also enjoy the six-station fitness/exercise trail located on the perimeter of the playground.
CITY: Waukegan
Braeutigam's Orchards
Blackberries, peaches, apples, pumpkins, tomatoes, and eggplant are the specialties at this orchard.
CITY: Belleville
Breakfast with Santa
Enjoy an all-you-can-eat breakfast buffet in the Brookfield Zoo's Discover Center with a special appearance from Santa and Mrs. Claus along with some special zoo costumed characters. Photo opportunities will be available with Santa and Mrs. Claus. Musical entertainment will make for an uplifting fun time for your entire family to enjoy. Reservations are required. Dates include December 7, 8, 14, 15, 21 and 22.
CITY: Brookfield
Show-stopping Broadway hits from Wicked to Jersey Boys to The Sound of Music. BROADWAY BY DESIGN is filled with songs that you love most! Vote for your favorite songs as this is your show to program. Then enjoy an exciting evening of show tunes, performed by Broadway singers and actors who love to perform the music you love to hear! List of selections coming soon with voting throughout the season will be available on Effingham Performance Center's website. Doors will open at 6:30 p.m. and the good ole tunes will begin at 7:30 p.m.
CITY: Effingham
Bronzeville Children's Museum
First and only African American children's museum in the country for children ages 3-9. Interactive exhibits, unique programs. Focus on culture, history and contributions of African Americans.
CITY: Chicago
Brook Farm
Brook Farm is your stop for local produce this season. We grow a wide variety of fresh vegetables, popcorn kernels and produce delicious flavored popcorn products.
CITY: Harvard
Brookfield Zoo
There's more than 200 beautifully landscaped acres to explore at Brookfield Zoo. Highlights include dolphin shows at Seven Seas, ape encounters at Tropic World and the chance for kids to dress up and play veterinarian at the Hamill Family Play Zoo. The zoo also offers an old-fashioned carousel and a wide variety of shopping and dining options.
CITY: Brookfield
Bruce Park
Right in the middle of Energy you will find Bruce Park. A nicely manicured 8 acre park with trees, pavilions, ball diamonds and soccer fields. The park is a great place to take your family on an outing or for your kids to participate in local sports. While you are there, take a look at the military memorial. There is also a monument with the bell from a schoolhouse that stood on the site.
CITY: Energy
Brunswick's Buffalo Grove and Tavern '45
This 56,000-square-foot upscale bowling and entertainment center, offers a comfortable and lively atmosphere to enjoy the company of good friends. 32 lanes feature upgraded bowling equipment and plush sofa seating that encourages socialization and connection. A laser tag arena and arcade with multi-player games that are good for the competitive spirit. Food & beverage service is available laneside or in the in-house restaurant, Tavern '45, featuring distinctive American pub fare, local craft beer and an outdoor patio.
CITY: Buffalo Grove
Bubble Festival - Discovery Center Museum
Discovery Center celebrates National Bubble Week with bubble-celebrity Geoffrey Akins' live performances and sudsy science fun. After the show, join us in the Bubble-Palooza Playground to test your soapy skill with bubble art and activities for the whole family.
CITY: Rockford
Buca di Beppo
A neighborhood restaurant with authentic Italian food dishes meant to be shared and served family-style. Catering, Private Party Rooms, Carry-out and Delivery.
CITY: Orland Park
Bud's Skyline Inn
Casual and delicious dining including high quality prime rib, catfish, steaks and seafood. Fabulous salad bar and full bar. Located near the Quad City International Airport, you have views of the planes landing and taking off. Great Supper Club atmosphere!
CITY: Moline
Buffalo Wild Wings
Buffalo Wild Wings offers lunch and dinner. It includes an atmosphere great for any sporting event or family gathering.
CITY: Effingham
Buffalo Wild Wings Grill & Bar
A fun, family-friendly restaurant with a full menu that features award-winning traditional wings, boneless wings, chicken tenders, naked tenders, spun in one of 14 signature sauces. From barbeque to blazin', there's a sauce for everyone in the family. The menu also includes burgers wraps, salads, ribs and more. With a multitude of plasmas and big screen tv's it's the perfect place to watch your favorite team.
CITY: Evanston
Buffalo Wild Wings Grill & Bar
A fun, family friendly restaurant with a full menu that features award-winning traditional wings, boneless wings, chicken tenders, naked tenders, spun in one of 14 signature sauces. From barbeque to blazin, there's a sauce for everyone in the family. The menu also includes burgers wraps, salads, ribs and more. With a multitude of plasmas and big screen tv's it's the perfect place to watch your favorite team.
CITY: Northbrook
Build It! Make It! - Discovery Center Museum
Back by popular demand! Creativity flows this fall in the Build It! Make It! exhibit as Discovery Center visitors design, invent, and construct whatever they can dream up. Woodward Exhibit Hall has been transformed into an innovative space filled with all kinds of building items where kids and adults can play with ideas, explore materials and tinker with tools. Legos, K'Nex, and our Imagination Playground giant foam blocks are just the beginning of the imaginative construction zone. Additional Tinkering and Make It areas provide opportunities for children to explore and invent using real materials and real tools.
CITY: Rockford
Burger Nook
Family style dining, carry out available. Serves delicious homemade hamburgers and much more. Famous for their Chili Mac.
CITY: Herrin

subset: commoncrawl


text:
MRI imagery is emerging as a non-invasive way to determine the existence and extent of hepatic fibrosis. It could eventually help the development of pharmacologic strategies to combat the condition. These findings are in the January issue of Hepatology, a journal published by John Wiley & Sons on behalf of the American Association for the Study of Liver Diseases (AASLD). The article is also available online at Wiley Interscience (http://www.interscience.wiley.com/journal/hepatology).
Currently, the best way to assess hepatic fibrosis is liver biopsy; however, it is an invasive procedure that can cause serious side effects. Researchers have been studying less invasive techniques, such as blood tests and imaging strategies like ultrasound, but so far, they have not proven sensitive enough to detect the various stages of fibrosis.
Over the past decade, a number of technological advances have been made in magnetic resonance (MR) imaging of the liver. Researchers led by Jayant Talwalkar of the Mayo Clinic, examined the current state of MR imaging and the studies that looked at its utility in detecting liver fibrosis.
They found that contrast-enhanced magnetic resonance imaging, magnetic resonance spectroscopy, and diffusion-weighted magnetic resonance imaging have shown promise for detecting hepatic fibrosis, though they require further refinement.
But the technology that is showing the greatest promise is magnetic resonance elastography, which quantitatively assesses tissue stiffness. Recent studies have shown that MR elastography has high sensitivity and specificity in detecting fibrosis stages. As with other techniques, efforts to standardize the equipment and techniques used for MR elastography should be pursued to maximize diagnostic accuracy and facilitate comparison of results in different settings, the authors suggest. Reproducibility appears good from i
|Contact: Amy Molnar


text:
By Bre Payton | Watchdog.org Virginia Bureau
ALEXANDRIA, Va.┬ĀŌĆö┬ĀTuesday's election changed the makeup of VirginiaŌĆÖs General Assembly and will probably lead to a recount in the race for attorney general.
While Republicans hold a 68-32 majority in the House, the tied Senate will have two empty seats.
The number of GOP-held seats in the House┬Ādid not change, but┬Āthe districts represented by Republican delegates shifted.
The 40-seat Virginia Senate now has an equal number of Republicans and Democrats, but that may change after┬ĀRalph Northam┬Āwon in the race for lieutenant governor, by a margin of 10.66 percent.
Northam, a Democrat,┬Ārepresents the 6th District.┬ĀA special election will be held to fill the vacant seat, and the Republicans could gain the majority.
But this is all contingent on the results of the AG race, as both candidates now serve in the Senate.
Republican┬ĀMark Obenshain has a .03 percent lead over Democrat┬ĀMark Herring with 100 percent of precincts reporting, according to unofficial results.
But since the margin of victory is so slim, a recount is likely, and┬Āa special election will be held to fill the Senate seat.
Gov. Bob McDonnell will set the date for the special election.
Contact Bre Payton at firstname.lastname@example.com or follow her on Twitter@Bre_payton.


text:
My Profile
Member since Feb 2013
Flag This ProfileFlag as Inappropriate
Reviewed Watermelon Salad
Feb 28, 2013 in Food Network Community Toolbox on FoodNetwork.com
"We ate this salad at his restaurant, Eats! in Hilton Head and it was surprisingly awesome. Even the kids loved it. Made it at home and it's super easy, too!""


text:
|The Webster Bible (WBT)
|New International Version (NIV)
|5 His mother saith to the servants, Whatever he saith to you, do [it].
|5 His mother said to the servants, "Do whatever he tells you."
|The Webster Bible is in the public domain. (The Webster Bible Online)
|Scripture quoted by permission. Quotations designated (NIV) are from THE HOLY BIBLE: NEW INTERNATIONAL VERSION®. NIV®. Copyright © 1973, 1978, 1984 by Biblica. All rights reserved worldwide. (New International Version Bible Online)


text: Top 10 Celebrity Quotes of the Week Previous Next « Back to Story Replay 7/10 "I opened a $400 bottle of wine. I didn't even pour it in a glass. I drank it right from the bottle!" -- Dancing With the Stars contestant Gilles Marini on awaiting Tuesday's eliminations Source: Getty Images « Back to Story Share Tweet


text:
Information Without The Bun
Not your stereotypical librarian
By Roger Green | About this blog
Posts filtered on Category
The Ghetto Chopper T-shirt thing
Was the altered Price Chopper logo protected speech, as a trademark parody? [Read More]
Electronic Frontier Foundation's Copyright Week
The Electronic Frontier Foundation has celebrated Copyright Week with articles on these subjects: Day 1: Transparency Copyright policy must be set through a participatory, democratic and transparent process. It should not be decided through back room deals or secret international agreements. [Read More]
Jonathan Coulton/Glee fight relitigated on The Good Wife
"The Good Wife" is probably my favorite TV show. [Read More]
Good news from bad #1
Criminalizing behavior for minors in a nation that already locks up too many people is expensive, unenforceable, and nanny-state idiotic! [Read More]
Obviously, we WERE a Christian nation. Ask a Native American.
"The justices used the discredited Christian Doctrine of Discovery – the 15th century European Christian claim that the first nation to 'discover' land that was not populated by Christians could enslave or kill the non-Christian inhabitants and take their land and resources." [Read More]
Post SOPA/PIPA, KeepThe Web#OPEN; Oppose ACTA
Like cockroaches, the threat of potentially debilitating regulations in the name of fighting Internet piracy keep coming; enter the Anti-Counterfeiting Trade Agreement. [Read More]
Authors Guild v. Google, and the FBI v. You
Creating information that is not taking money out of any author's pockets, and in fact might be a boon to writers. [Read More]
SOPA: Overkill
SOPA is insidious and dangerous. It will change, some say break, the internet as we know it, by turning the internet into a limited portal where you can't do much more than buy what they want you to buy, and only from them, and to read only what they want you to read, and for a price. [Read More]
Copyright trolls
The fact that the Combating Online Infringements and Counterfeits Act (COICA) has bipartisan support illustrates the hold the entertainment industry and its big campaign contributions has on Congress. [Read More]


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2010 LA Clippers Preview
ell much to the chagrin of the Clipper fans, last year the Clippers were the Clippers. While next door the Lakers were racing to a championship it was the Clippers playing the bad team role they now so well. They had many months during the season when all they could manage was 1-3 wins and a trip to the lottery was inevitable.
Mike Dunleavy is a good coach but it seem like he is a glutton for punishment as he returns to the Clippers for his seventh season. He is a great coach but the influx of players with bad backgrounds or no potential have this team reeling year in and year out. There would be no reason why this year would be any different than years past, but then a funny thing happened.
The Clippers won the lottery. Finally something went the right way for the Clippers and they drafted the best player in basketball grabbing Blake Griffin. He has had an injury scare and they need him to be healthy but the Clippers got a good player, maybe a great one. Then they got rid of Zach Randolph and he was a cancer for the team and they managed to pick up some players that this team needs. Sebastian Telfair has been a trouble maker but Baron Davis will help him out. Rasual Butler joins the team and the Clippers may actually have something.
Now I am not going to say the Clippers are ready for a championship or anything even close to that but they have some talent. They have a mixture of veterans led by Baron Davis and a solid stable of young players to include the best player in the nation last year in the college ranks. It is time Clipper fans and management were rewarded with a winning season and they will have it this year. The Clippers will make the playoffs and surprise teams in the early going as they come together as a team.


text: Photo Gallery: Bow Kings of Carp Georgia archers bring in 376 pounds to top 243 teams in U.S. Open Share This Photo Gallery Prev Next Comments Galleries View More Photo Galleries Prev Next Photo 1 of 34 Bow Kings of Carp The 850 competitors head down from the festival to their rigs for the 7 p.m. takeoff. The anglers had until 7 a.m. the next morning to shoot 20 fish. (Mike Suchan photo)


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This page contains Destroy All Humans! Hints for Xbox called "Finding more probes" and has been posted or updated on Feb 10, 2009 by Kirsten. Let us know what you think of this Hint by thumbs voting.
- Developer: Pandemic Studios
- Publisher: THQ
- Genre: Action Adventure Sci-Fi
- Release Date: Jun 21, 2005
- ESRB: Teen
Finding more probes
Probes are necessary to get upgrades faster. In order to find them all, make sure to look high up on rocks or hard to reach places. Your jetpack is essential in getting to the high places. You may have to get up on the ledge or building, then use your jetpack to fly higher to get the probe.
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Today, we turn to the internet for everything, with Wikipedia being our web-based wisdom, and Google providing the search capabilities that often surpasses our failing memory. In fact, recent research has shown what is known as the "Google Effect"; namely, we are better at knowing WHERE to finding information, as opposed to being able to recall the actual information. In fact, we might readily forget information that we know we can access on the web. This raises many important questions, one of which is to what degree can we rely on web-based wisdom, perhaps at the expense of our own "human" knowledge and memory?
Are we turning to the internet, without making social contact with family that can provide more informative and valuable insight? What we might forget is that often valuable insight is best gotten from our elders: our grandparents, our parents or other people who have lived and developed unique knowledge-bases, and ones that are more easily accessible than any Smartphone. Information sharing is essential. For example, imaging you are need to know " How do I remove something that might be a wasp nest?". You could check the internet, or your could ask someone who might have done it before – often an older adult has relevant life-experience or insight, and is more than happy to share it. In addition, turning to our elders also allows for rich family history that may not be documented elsewhere, and can lead to bonding—bonding beyond being tied to your iPhone. Getting to know an older relative can be an enriching experience, and provides escape from certain negative stereotypes regarding aging: as Brad Pitt said: "With age comes wisdom…"


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|Common English Bible (CEB)
|New International Version (NIV)
|49 We will look like the heavenly person in the same way as we have looked like the person made from dust.
|49 And just as we have borne the likeness of the earthly man, so shall we bear the likeness of the man from heaven.
|Copyright © 2011 Common English Bible (Common English Bible)
|Scripture quoted by permission. Quotations designated (NIV) are from THE HOLY BIBLE: NEW INTERNATIONAL VERSION®. NIV®. Copyright © 1973, 1978, 1984 by Biblica. All rights reserved worldwide. (New International Version Bible Online)


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Giles turns new page, starting with power prices
Incoming Chief Minister Adam Giles has turned a new page in the CLP's governance, reducing Power and Water increases by ten per cent and promising to restore confidence in the Territory.
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The announcement was made at Government House only minutes after his swearing-in, along with the swearing in of Deputy Leader Dave Tollner and other Cabinet portfolios.
Mr Giles said electricity prices would only be increased by 20 per cent this year - instead of the initial 30 - and a further five per cent would be introduced in 2014 and 2015.
The difference will mean a saving of around $600 per family or around $2000 per business per year.
"We had lost our way as a Government we were causing pain and distress for Territorians in both the decisions we made and the way we communicated our decisions," he said.
"I believe those were characteristics of the way the then-Chief Minster lead the Government.
"I have heard what people have been saying...if we say we are listening, we've got to bloody well listen, and this is how we're changing things."
The reduced increase to electricity prices will be back-dated to the start of this year, by way of a credit on customers' bills.
No separating Indigenous and non-Indigenous
In the new Cabinet, there is no Indigenous Advancement or Indigenous Affairs portfolio - a change Mr Giles says aims to break down racial divides.
"In the Northern Territory, roughly 30 per cent of our population is Indigenous. We don't run a Government for 70 per cent of the population then have one Minister for the other 30 per cent.
"I want everybody to focus on indigenous affairs, that's how we do things in the Northern Territory."
Standing with the support of former Indigenous Advancement Minister Alison Anderson - who last week called Mr Giles a 'spoilt brat' for seeking the Chief Minister's role -
Mr Giles said he did not want even to be referred to as the "Indigenous Chief Minister of the Northern Territory".
"I've never played on it, never spoken about it.
"It's something that's important to me about who I am but we operate in an era of reconciliation.
"I'm here as the Chief Minister, not the Indigenous Chief Minister of the Northern Territory."
"I will say however it is a very important time for many Australians to reflect on the fact that an Indigenous person has got to this point. It is a sign anyone can make it in this game.
"Today is a day when mums and dads can put their kids to bed at night and when they say what do you want to do when you grow up, the can say you can do anything."
'I feel sorry for Terry'
Adamant that his rise to the Chief Minsiter's role was not prompted by a 'coup', Mr Giles said he was approached by members of Cabinet yesterday who offered their support to him as leader.
He said he intended to wait for Mr Mills' return before he took on the offer, but after the news was leaked to the media, he was unable to do so.
"I feel for Terry, I feel sorry for Terry to hear about this while he was overseas," he said, adding that he acknowledged how poor the Territory looked in the eyes of Japan.
"I extend my hand to Inpex - we are now a united team and we look forward to their investment in the future."
Cabinet reshuffle
Mr Mills was offered a Ministry but declined, saying he would rather serve on the backbench.
Mr Giles takes on the portfolios of Police, Fire and Emergency Services, Trade, Economic Development (Major Projects) and Asian Engagement as well as his current portfolios of Transport and Information Services.
Deputy Chief Minister Dave Tollner also picks up Treasury, Business, Employment and Training and Defence Liaison and Defence Industry Support.
John Elferink remains Attorney-General with the portfolios of Justice and Correctional Services and is now also Minister for Public Employment and Statehood.
The full Cabinet list is available here.
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"Give them the gift of words"
Ultimate Vocabulary EDU is the world's most advanced vocabulary learning system for schools. With Ultimate Vocabulary, you have your vocabulary teaching requirements completely under control.
Based on proven principles of cognitive science, Ultimate Vocabulary EDU contains all the features of Ultimate Vocabulary plus:
It's absolutely essential your students graduate with their vocabulary educational requirements met. With Ultimate Vocabulary EDU these vocabulary requirements are more than met. Students also improve academic performance, are prepared for standardized tests, and improve their confidence.
The next step is to see Ultimate Vocabulary for yourself. Simply fill out the form below and we'll send you a free no obligation trial of the full version of Ultimate Vocabulary EDU.
Do you dream of finally writing that big novel you've been thinking about for years? Does your job require you to produce high-quality, professional documents? Or are you just looking for the best advice on how to avoid making errors in grammar, spelling, and vocabulary? Whether you answered "yes" to one or all of these questions, the answers you need are at Jennifer Stewart's website. You'll find articles about starting a career as a freelance writer, explanations of common English-language mistakes (and foolproof fixes), and weekly hints on becoming a skilled and fluent communicator. We recently talked to Jennifer about her website, and what inspired her to share her language skills with others.
UV: You're an internet pioneer, having started your website in 1998. Were you an author and language instructor before then as well?
Jennifer Stewart: For twenty years I was a High School English teacher, and I loved the experience of watching these young people change and grow in the six years they were in my care. They arrived as 12-year-old children who were interested in reading comics and adventure stories, but left me as young men and women who shared my love of language. However, all good things come to an end, and the change really started one day during my long service leave …
I was sitting in the dentist's chair having root canal treatment and it occurred to me that at this time I would normally be teaching my year nine class (students around 15 years of age). When I realised that I'd rather be sitting where I was than in front of a class, I knew it was time to look for something new!
After leaving teaching I spent six months doing all the things that teachers dream of doing when they're busy preparing lessons and marking assignments, and then I had nothing to do, so in desperation, I turned back to my teaching notes — thinking I'd just go through them and toss out all but the really interesting ones. It was while I was doing this, that I realised what a resource I'd accumulated over twenty years and I decided to put them to use again.
My first inclination was to set up a coaching college for after-school and holiday times, but I reasoned that scenario was limited by the physical space available and by the number of students who lived close enough.
My next thought was to conduct seminars for businesses — but after six months of not having to wear make-up, not having to get dressed up in suits, not having to be conscious of my every move (as is the case when teaching), I couldn't bring myself to get back into that scene.
The solution that finally struck me was one of those "bleeding obvious" cases — if I didn't want to have people come to me and I didn't want to go to them, what else could I do?
I could send the information to them!
I spent several months writing a series of tutorials that would help people master the intricacies of our language, so they could confidently take on any writing tasks.
Then I registered a business name, had my tutorials printed, got myself an 1800 number, a Postage Paid address and ran a series of two-step ads in the major Saturday papers. I was building up a steady stream of customers (although nothing like the hundreds I'd fantasised about), when I discovered the Internet! Here was a way to sell to millions, not just thousands (I've always been an optimist…) As we all know, it doesn't happen that way — but it does happen eventually!
Having been online for so long, I've seen lots of changes in the way people use the Internet. I can still remember reading one of the newsletters I'd signed up to in 1998 and answering a plea from a couple of students who were testing a new search engine for their university research project. It had a funny name, so I abandoned my allegiance to Alta Vista and added my fledgling site to Google. (If only I'd bought shares, too!)
UV: Your weekly newsletters are full of humorous stories as well as valuable advice on the English language. How can people use humor to improve their writing?
Jennifer: It's always much easier to remember information when you want to remember it, and humour is a great help here. I hope that everyone who read my little piece about having friends around for dinner and using the good glasses (as opposed to their evil twins) would be able to choose a better word from the 432 words we discovered exist to describe a variety of "good" things.
It doesn't matter what you're writing, there's always room for a light-hearted touch, and you only have to think of a eulogy to know how effective humour can be in even the darkest hour.
Almost any piece of writing will benefit from a humorous and relevant anecdote, example or comment (note that it must be relevant and not forced). It can help release tension, emphasise an important point, and focus the reader's attention.
UV: What advice do you have for people who are struggling to find the right words to express themselves?
Jennifer: There are really three simple things everyone can do to become a better writer:
1. The one sure way to improve your writing is the same way you improve any skill – you must practise! Pick up a pen (or put dainty digit to keyboard) and write. The more times you do this, the better your writing will be.
2. And you must read what others have written, in this way you'll have models for different types of writing stored in your little grey cells to call up when needed.
3. Finally, you need to build up a store of words you can use for every writing need. As we saw with our "good glasses" example, the English language has words for every nuance of meaning, (the Oxford English Dictionary estimates there are around three quarters of a million words!) and we owe it to ourselves and our readers to spend a bit of time to find the best word to use.
UV: Your four-part writing course, "How to Write Well," is designed to help older students and adults correct any mistakes they're currently making, and get the skills they need to succeed at school and in the professional world. Do you have any course materials for younger students?
Jennifer: Because the tutorials begin at the beginning (with the basics of grammar – parts of speech etc.) younger students can work through the first lessons to master these "building blocks" of writing. I also have ebooks for parents of toddlers and pre-schoolers to help give them ideas for educational activities they can do with their children.
UV: If you had only one piece of advice to give to someone who wanted to improve their vocabulary, what would it be?
Jennifer: That's an easy question, and my answer is … play with words!
Think how even the youngest of children love word games and nonsense words and you'll see why that's the best way to learn yourself.
Find a program that has plenty of different types of word games and you'll find yourself building a super vocabulary in no time.
Get More Valuable Writing Tips From Jennifer Stewart At www.Write101.com
Have something to add to this story? Share it in the comments


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41 CFR 102-33.365 - Must we report exchange or sale of parts to FAIRS?
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No, you don't have to report exchange or sale of parts to FAIRS. However, you must keep records of the transactions, which GSA may request to see.
Title 41 published on 2014-07-01
no entries appear in the Federal Register after this date.


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Dr. Lauren Pena graduated from Northwestern University Feinberg School of Medicine. Dr. Pena has one office in North Carolina.
Specializing in the field of Medical Genetics, Dr. Pena is prepared to provide assistance in preventive and predictive medicine, making diagnoses and creating personalized treatment plans for those suffering from all types of genetic disorders – especially those that are hereditary or congenital.
Dr. Pena works with five doctors including Dr. Priya Kishnani and Dr. Vandana Shashi.
Studies, diagnoses and creates treatment plans for patients suffering from all types of genetic diseases.


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Acute and Chronic Bursitis Center - Spring Valley, NV
Spring Valley Rheumatologist Doctors for Acute and Chronic Bursitis
Type of Physician: Rheumatologist
What is a Rheumatologist?
A subspecialty certification by the Board of Internal Medicine. Practitioners treat diseases of the joints, muscles, bones, and tendons. Rheumatologists diagnose and treat arthritis, back pain, muscle strains, common athletic injuries, etc. They may work closely with other specialists such as orthopaedic surgeons and physical therapists.
Specialty: Rheumatology
Common Name:
Rheumatologist Doctors in Spring Valley *
Arthritis Medical Clinic
University of Nevada School of Medicine Internal Medicine
G Timothy Kelly MD
Michael E Clifford MD
Michael P Colletti MD PC
Arthritis & Rheumatism Institute
Christianne M Yung MD
Arthritis Associates of NV
Touro Patient Clinic
Touro Patient Clinic
Spring Valley, Nevada
Bursitis Overview
A bursa is a fluid-filled sac that cushions an area of friction between tissues, such as tendon and bone. Bursae reduce friction between moving parts of the body, such as around the joints of t...!--*ICCChunk-3737*-->
Other Related Acute and Chronic Bursitis Articles
Emergency Contact for Spring Valley
Nearby Spring Valley Hospitals *
*Provider Directory Terms of Use:
The WebMD 'Provider Directory' is provided by WebMD for use by the general public as a quick reference of information about Providers. The Provider Directory is not intended as a tool for verifying the credentials, qualifications, or abilities of any Provider contained therein. Inclusion in the Provider Directory does not imply recommendation or endorsement nor does omission in the Provider Directory imply WebMD disapproval.


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A pair of black faux leather skinny pants is every girl's must-have item. This pair's matte black finish helps tone down the glossy front, while the side and back pockets add intricacy. Best matched with ankle boots for the winter and heeled sandals for the summer.
Product Measurements:
25: Waist 65cm, Hips 79cm, Waist To Crotch 16.5cm, Thigh 43cm, Hem 22cm, Total Length 90.5cm
26: Waist 67cm, Hips 81cm, Waist To Crotch 17cm, Thigh 45cm, Hem 23cm, Total Length 91cm
27: Waist 69cm,Hips 83cm, Waist To Crotch 17.5cm, Thigh 47cm, Hem 24cm, Total Length 91.5cm
28: Waist 71cm,Hips 85cm, Waist To Crotch 18cm, Thigh 49cm, Hem 25cm, Total Length 92cm
29: Waist 73cm,Hips 87cm, Waist To Crotch 18.5cm, Thigh 51cm, Hem 26cm, Total Length 92.5cm
30: Waist 75cm,Hips 89cm, Waist To Crotch 19cm, Thigh 53cm, Hem 27cm, Total Length 93cm
|Material & Care Information
|Synthetic Leather; 96% Cotton, 4% Spandex
|Black, Ivory
|Wash care:
|Dry Clean
|More Information
|Catalog No.:
"What you wear makes you who you are" is the motto behind REDOPIN. Founder Lee Jung Hyo conceptualized REDOPIN in response to the difficulties she encountered when shopping for clothes online. REDOPIN showcases its casual apparel with clear images and details to ensure a quality shopping experience for the customer. YesStyle is an authorized retailer of REDOPIN.


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As you likely have heard, the President signed the American Taxpayer Relief Act (H.R. 8) (the "Act") on January 2, 2013. The Act, popularly known as the "fiscal cliff" legislation, permanently extends the Bush era tax cuts...more
This Alert is designed to offer easy to understand and easy to implement year-end tax strategies in times of incredible tax uncertainty. This Alert is also designed to stimulate thought and inspire action during one of the...more
In This Issue:
Year-End Tax Planning -
Year-end planning is a bigger challenge this year than in past years because, unless Congress acts, tax rates will go up next year, many more individuals will be snared by...more
This outline is not intended to be a comprehensive outline, but is intended to be a helpful resource summarizing the federal income tax and cited financial planning opportunities available before December 31, 2012 for...more
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