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A rich, rib-sticking soup with a shot of frothy milk or whipped cream at the end to lighten things up. Use a mixture of cultivated and wild mushrooms – whatever you can find in the forest or shops. The dried ceps are soaked in water to plump them up – be sure to use the soaking water in the soup, which pumps up the flavour no end.
Makes 6 large or 10-12 small portions
25g dried ceps
25g butter + 1 tbsp oil
1 onion, finely chopped
1 clove garlic, mashed
600-700g mixed wild and cultivated mushrooms, sliced
2 tsp flour
500ml vegetable or meat stock
500ml milk
salt and pepper
freshly grated nutmeg
150ml milk or whipping cream
- Soak the ceps in a cup of hot water and allow to soften (about 30′)
- Heat the butter and oil in a medium saucepan, cook the onion and garlic gently without allowing them to brown
- Add the fresh, sliced mushrooms, season with salt and pepper, cover and stew gently till juices are rendered (10-15′)
- Uncover the pan, raise the heat and cook hard, stirring, till juices are concentrated and evaporated
- Stir in the flour and cook a little more
- Strain the ceps, reserve the liquid and strain it again through muslin
- Add the stock, milk, ceps and reserved soaking liquid, season to taste, add a grating of nutmeg and bring to a boil, stirring
- Simmer the soup for 15 minutes – take care it doesn't boil over!
- Liquidize the soup (hand-held blender goes well) and check seasoning
- Froth up the milk in the coffee machine (or whip the cream)
- Ladle the soup into 6 heated bowls (or 10-12 small coffee cups) and top with frothy milk or whipped cream
A robust and delicious soup of mixed beans (flagelots, haricot, kidney beans etc.) with bacon and tomatoes, topped with pumpkinseed and parsley pesto.
Serves 4-6
100 g lardons (bacon, diced small)
2 onions, finely chopped
2 cloves garlic, mashed
a piece of celery root peeled and chopped or 1 stick celery, chopped
2 carrots
400 g tinned tomatoes and their juice
a sprig of thyme + a crumbled bay leaf
3 x 400g tins of beans (flageolets, haricots, kidney etc.), drained
1.5 litres stock or water
25g pumpkin seeds
1 clove garlic
50g flat-leaf parsley (a huge bunch), leaves only
2 fresh goat's cheeses or 25g grated Sbrinz
a pinch of salt
5 tbsp olive oil
- Fry the bacon cubes in a heavy pan until their fat is rendered and they are lightly golden
- Add the onions, garlic, celery and carrots, cover and cook gently for about 10 minutes or until slightly soft
- Raise the heat, add the tomatoes and their juice and the herbs
- Cook hard, mashing the tomatoes into the vegetables, until the juices are somewhat evaporated
- Add stock or water and drained beans, simmer for about 30 minutes or until well flavoured
- For pesto, put pumpkin seeds and unpeeled garlic clove in a small heavy pan and heat till seeds are lightly toasted (take care they don't burn), the garlic skin a little browned and the flesh soft
- Slip garlic out of its skin, put in blender/processor with parsley leaves, cheese and salt and blend till smooth
- Pour the olive oil in a steady stream through the hole in the lid and continue blending till smooth, scraping down if necessary
- Serve the soup with a splodge of pesto on top
Serves 6
A great winter warmer, ideal for stress-free entertaining. Use sweet potatoes in place of the celeriac if you like them and can find them.
25g butter or 1 tbsp oil
1 large onion, roughly chopped
2 cloves garlic, mashed
250g carrots
250g celeriac or sweet potato
2 litres water or vegetable stock
salt and pepper
500g cooked, peeled beetroot,
juice of 1 orange
- Heat the butter or oil in a large pan and soften the onion and garlic without allowing them to brown
- Add the diced carrots and celeriac or sweet potato, cover and cook for about 10 minutes or until just softened
- Add the water or stock, season to taste with salt and pepper and simmer for 20 minutes
- Add the beetroot and orange juice and simmer 5 minutes more
- Allow the soup to cool a little before blending till smooth
- Check the seasoning, correcting if necessary
- Serve in deep soup bowls with a dollop of crème fraîche (sour cream) on each and a prawn/shrimp if wished
A quickly prepared, delicious winter soup – the pear picks up the sweetness of the pumpkin. The pumpkin seed and parsley pesto is optional (see recipe above) but it adds a gorgeous green piquant touch – nice stirred into risotto too. Or whisk in a bit of enrichment butter instead if you prefer. The pear must be absolutely ripe and soft, as it gets no cooking and is just added to the soup at the end before being liquidized till smooth.
Serves 6-8
2 tbsp olive oil
3 spring onions or some leek tops, finely sliced
2 shallots, finely chopped
1 onion, chopped
500g peeled, seeded pumpkin flesh, cut in chunks
250g potatoes, peeled and chopped
1 litre chicken or vegetable stock (or 1 litre water + 2 chicken or vegetable stock cubes)
1 tsp coriander seeds, crushed under the blade of a knife
salt and pepper
1 ripe Comice pear, peeled, cored and cut in small pieces
a dollop of pumpkin seed pesto (see below) or 50g butter
- Heat the oil in a large pan and cook the spring onions or leek tops, shallots and onion till soft but not brown – about 10 minutes
- Stir in the pumpkin flesh, potatoes and stock and bring to a boil
- Add coriander seeds and salt and pepper to taste and simmer for about 20 minutes or until the pumpkin is tender
- Pull the pan off the heat and add the chopped pear
- Leave the soup to infuse for 10 minutes
- Blend the soup with a hand-held blender till smooth and check the seasoning, adjusting if necessary
- Float a blob of pumpkin seed and parsley pesto or butter on top of each serving
A lovely soup with a Thai touch – nice for winter, and good for entertaining as it can be prepared well ahead. The sieving of the soup is boring but necessary, on account of the woody lemongrass stalks.
Serves 6
1 leek, finely sliced
1 carrot, diced small
a 100g piece celeriac, diced small
5 stems lemongrass, finely sliced
2 tbsp olive oil
1 clove garlic, mashed
a walnut-sized piece fresh ginger, grated
1 tbsp curry powder
1 ½ litres chicken stock, or 1 ½ litres water + 3 tsp powdered stock
200ml unsweetened coconut milk
salt and white pepper
olive oil
optional: some cooked prawns [shrimp] to garnish
- Soften the leeks, carrots, celeriac and lemongrass in the oil without allowing them to brown
- Add the garlic, ginger and curry powder
- Moisten with the stock, season to taste with salt and white pepper, cover the pan and simmer for about 30 minutes.
- Remove from the heat and stir in the coconut milk
- Blend till smooth either with a hand-held blender or in the liquidiser. Push the soup through a sieve, pressing down hard with the back of a wooden spoon to extract all the flavour and to eliminate the fibrous lemongrass stems
- Discard the debris and return the soup to the pan
- Chill the soup if not to be served at once.
- Pour into soup bowls, drizzle with a little olive oil and garnish if wished with some prawns/shrimp
Serves 6
2 onions, finely chopped
a walnut-sized piece of fresh ginger, peeled and cut in thin strips
2 cloves garlic
2 tbsp oil
1.5 litres stock (or 1.5 litres boiling water + 2 stock cubes)
500ml milk
500g parsnips, peeled and cut in chunks
300g potatoes, peeled and cubed
salt and white pepper
optional: 3-4 tbsp crème fraîche or whipping cream
a squeeze of lemon juice
optional garnish: a few vegetable crisps (parsnip, beetroot, carrot)
- Soften the onions and ginger in the oil for about 10 minutes or until lightly golden
- Pour on the stock and milk and bring to a boil
- Add the parsnips and potatoes, season to taste, cover and cook for 20-25 minutes or until the vegetables are soft
- Cool the soup a little, then blend it till smooth
- Check the seasoning, stir in the cream
- Sharpen the soup with a splash of lemon juice
- Scatter some vegetable crisps on top for a crunchy colour contrast
Jerusalem artichokes (topinambours/Topinamburs in French/German) are knobbly, pinkish-brown tubers with a wonderful earthy, nutty, sweetish flavour. They're brilliant in soup, mixed roast vegetables or gratins. I can even forgive them their one failing (they cause terrible wind) because they taste divine and sweetly delicious. They're nothing to do with regular (globe) artichokes, btw, or indeed with Jerusalem – the English name is related, obliquely, to girasole, the sunflower, because the flowers at the top of their 2-metre high stalks are similar to sunflowers.
Serves 4-6
500g Jerusalem artichokes
3 medium potatoes
50g rucola/rocket + a little extra for garnish
4 cloves garlic, crushed
1.5 litres chicken stock, or 1.5 litres water + 2 chicken stock cubes
200ml crème fraîche épaisse (lightly soured cream)
salt and pepper
12 paper-thin slices mild chorizo OR 6 prawns, shells on, cooked
- Peel artichokes and potatoes, slice thickly
- Put in a large pan with roughly chopped rocket, crushed garlic, stock and salt and pepper to taste
- Bring to a boil, lower heat, cover pan and simmer for about 25 minutes or until artichokes and potatoes are tender
- If using chorizo, fry slices till crispy and a little coloured, turning once, drain on paper towels; rinse prawns but leave heads and tails on
- When vegetables are tender, draw pan off heat, add cream and blend the soup till smooth – check seasoning, adding salt and/or pepper if needed
- Bring briefly back to a boil
- Ladle into soup bowls or cups, top with slices of crispy chorizo (or arrange a prawn over the edge of the cup or bowl) and scatter with chopped rucola
The woods around us are carpeted with wild garlic in early spring. Here's a classic recipe from André Walther, chef at the Cheval Blanc in Kiffis, which used to be one of our favourite country auberges.
Serves 4
2 good handfuls of wild garlic leaves, trimmed and chopped
1 litre water
100ml whipping cream
25g butter
2-3 spring onions or shallots, finely chopped
2-3 large floury potatoes, peeled and cubed
salt and pepper
- Bring the water to a boil and cook the wild garlic for 5 minutes
- Lift out leaves with a slotted spoon and reserve the water
- Put the leaves and cream in the liquidizer or food processor and reduce to a purée
- Heat the butter in a saucepan and soften the spring onions gently in it without allowing them to brown
- Pour on the reserved cooking water, bring to the boil and toss in the potato cubes
- Simmer for 20 minutes, cool a little, then pour into the liquidizer or food processor and blend with the puréed garlic leaves until smooth
- Return the soup to the saucepan, bring to the boil and season to taste
- Adjust if necessary – don't allow to boil for more than a couple of minutes, otherwise it will lose its brilliant green colour
- Serve at once with croutons or good, crusty bread
A variant on the above recipe, combining pungent wild garlic and green asparagus, plus a shot of cream to soften things up and a pink prawn for a jaunty garnish.
Makes about 2 litres/8 cups, serving 6-10 depending on portion size
2 good handfuls wild garlic leaves
500g asparagus (green or white)
1.5 litres water + 1 tsp salt
250ml whipping cream (Schlagrahm/crème fraîche liquide)
25g butter
4 large floury potatoes, peeled and cubed
salt and pepper
reserved asparagus spears +cooked,
unpeeled prawns to garnish
- Remove stalk ends from garlic leaves and chop roughly
- Snap off the woody ends of white or green asparagus (peel white asparagus). Cut either sort in 4-5 cm lengths
- Bring the salted water to a boil and cook garlic for 5 minutes
- Lift out the leaves with a slotted spoon and reserve the water
- Put the leaves in the liquidizer or food processor with the cream and whizz to a purée
- Bring the reserved cooking water back to the boil and toss in the potato cubes
- Simmer for 10 minutes, add the trimmed asparagus and cook 5-10 minutes more till both potatoes and asparagus are soft
- Fish out 6-8 asparagus tips and reserve them for the garnish
- Cool the soup a little, then pour into the liquidizer or food processor and blend with the puréed garlic cream until smooth (or blend everything together in pan with hand-held blender)
- Return the soup to the saucepan, bring to the boil and season to taste, adjusting if necessary
- Serve in bowls or small coffee cups garnished with reserved asparagus tips and/or prawns
Here's a fragrant fish soup with Thai accents, low on fat and high on taste, and full of good New Year's resolutions. First you make a pumpkin and vegetable soup base flavoured with lemongrass, chilli and coconut milk. Then you add slivers of crunchy-cooked vegetables, plus mussels, prawns (shrimp) and scallops. The final garnish is plenty of fresh coriander or coriander pesto. It's great for entertaining, as the soup base can be prepared well ahead and the fish and vegetables trimmed and cleaned ready for the final 5-10 minutes' cooking.
Serves 6 for a main course, more for a starter
Vegetable soup base
1 tbsp olive oil
1 onion, roughly chopped
2 cloves garlic, mashed
1-2 fresh green chillies, seeded and finely chopped
2 lemongrass stalks, sliced
1 leek, sliced
2 sticks celery, chopped
3 potatoes, peeled and chopped
½ medium pumpkin, peeled, seeds removed, chopped
2 litres water
salt and pepper
1 x 400ml can coconut milk
Vegetable garnish
2 carrots, cut in thin strips
1 small courgette, cut in thin strips
1 small leek, cut in thin strips
Fish and garnish
1 kg mussels, scrubbed, beards removed (or 300g frozen mussels)
12 scallops
250g peeled prawns
lots of fresh coriander, chopped (or coriander pesto: 50g (LOTS!) of fresh coriander blended with 3 tbsp pine nuts, ½ tsp salt, 6 tbsp olive oil)
- Heat the olive oil in a large pan and fry the onion, garlic, chillies and lemongrass gently for 5 minutes or until just soft but not browned
- Add the leek, carrot and celery root and cook for another 5 minutes, stirring
- Add the potatoes, pumpkin, water, salt and pepper
- Simmer the soup for 25 minutes or until the vegetables are tender
- Put the soup in the blender with the coconut milk, blend till smooth, strain it into a bowl (to remove the lemongrass fibres)
- Put the strained soup back into the pan
- Refrigerate it until just before serving time
- If using fresh mussels, put them in a large pan without any liquid and put the lid on
- Turn the heat up high and cook till the mussels open – 3-4 minutes
- Put a colander lined with a fine cloth on top of a large bowl
- Tip the mussels into the colander, allowing the mussel juice to strain through into the bowl
- Shell the mussels and put them in the fridge with the scallops and peeled prawns
- Add the juice to the soup
- Shortly before serving, bring the soup base back to the boil and toss in the carrot, courgette and leek strips
- Simmer till these are barely tender – 5 minutes or so
- Add the scallops, mussels and prawns to the soup
- Cook very briefly, just until the scallops are opaque – 3-4 minutes
- Check the seasoning of the soup and correct if necessary
- Spoon into serving bowls and sprinkle generously with chopped coriander or add a splodge of coriander pesto to each serving
One of the classics of Fasnacht, this robust, 'burnt flour soup' just hits the spot at 4 a.m. on a winter morning. I have to admit that it's hardly the pinnacle of gastronomy, but it will be greatly improved f you can be bothered to make a good meat stock for it. Otherwise, if push comes to an unseemly Fasnacht shove, use 2 stock cubes and 1½ litres of boiling water.
Serves 4
4 level tablespoons flour
50g (4 tbsp) butter
1 small onion, finely chopped
1 ½ litres (6 cups) meat stock
salt and pepper
a pinch of nutmeg
optional: 2-3 tablespoons grated Gruyère
- Put the flour in a large, heavy-based saucepan and set it over moderate heat – let it turn a rich nut-brown, but be careful it doesn't burn
- Remove from the heat and add the butter
- Let it melt, and stir it into the flour to make a smooth paste
- Return the pan to the heat and add the onion
- Allow to cook for 5-10 minutes until the onion also takes a little colour
- Add the stock and bring to the boil, stirring energetically with a wire whisk to ensure no lumps form
- Season to taste with salt, pepper and nutmeg and simmer for 30-40 minutes over low heat
- To serve, ladle the soup into deep rustic bowls, sprinkle with grated cheese (if using) and serve with plenty of crusty bread for dunking
A delicate and delicious summer soup, only feasible if you (or an obliging neighbour) grows lots of courgettes and/or pumpkins. The epazote (Mexican wormseed) herb is optional, but lends an inimitable and harmonious flavour to the flowers.
Serves 4-6
30-40 courgette or pumpkin flowers
1 onion, peeled and chopped
1 tbsp oil or lard
2 large tomatoes (about 300g), peeled and chopped
optional: chopped fresh epazote (Mexican wormseed)
salt and pepper
1.5 – 2 litres chicken stock
sour cream to serve
- Pull off the spiky bits from around the outside of the flower base and separate the flowers from the stalks
- Remove the stamens (inside the flowers) and discard
- Set aside 6 of the most beautiful flowers for a garnish
- Chop the remaining flowers roughly and set aside
- Strip the stalks as if peeling celery and chop roughly
- Soften the stalks with the onion in the oil or lard without browning, then add the tomatoes and cook, stirring, till thick and somewhat reduced
- Add the roughly chopped flowers, herbs and salt and pepper to taste
- Moisten with the stock and simmer for about 15 minutes
- Blend the soup till smooth (in blender or food processor, or in the pan with a hand-held blender) – check the seasoning
- Spoon a blob of cream on top of each serving and place a whole flower on top
For this beautiful, fresh green soup (from Pati, the cook at the Parador de San Juan in San Cristóbal de las Casas, Chiapas), the courgettes are lightly cooked and blended with milk and cream. Cilantro leaves are blended separately with a little water and then added to the soup base. Light, fresh and fragrant – and the whole thing takes about 12 minutes from start to finish.
Serves 6
3 medium courgettes/zucchini, about 500g
3 cups water
2 chicken stock cubes or 2 tsp powdered chicken stock
2 cups milk
1 cup crème fraîche or whipping cream
2 tsp Maizena (cornflour/cornstarch)
25g butter
a good bunch of cilantro, leaves only + a little water
optional: 12 prawns/shrimps + some reserved cilantro leaves
- Top and tail the courgettes and cut in chunks
- Bring the water to a boil with a little salt and cook the courgette chunks for about 7 minutes or until barely tender
- Let them cool a little, then tip them into the blender and blend them till smooth with milk, cream and Maizena
- Tip the mixture back into the pan
- Put the cilantro in the blender with just enough water to enable you to blend it till smooth and green
- Just before serving, add the butter to the pan and whisk till it melts
- Add the cilantro mixture and bring the soup to a boil
- Garnish with the prawns/shrimp if using and some cilantro leaves
A rich winter broth of beans (black, red or pinto) and tomatoes with a garnish of tortilla chips, avocado and fresh coriander (cilantro). The soup keeps several days with good refrigeration and freezes beautifully.
Serves 6- 8
2 tbsp oil
2 onions, finely chopped
2-3 pieces celery, thinly sliced
2 carrots, sliced
3 cloves garlic, crushed
1 fresh green chile, seeds removed, finely chopped
1 x 400g can peeled tomatoes or tomato pulp
3 X 400g tins beans (black, pinto, borlotti, kidney) OR 1kg cooked beans
salt and pepper
750ml/3 cups stock or water
a handful of tortilla chips (Doritos or similar), broken up
200ml crème fraîche épaisse or fromage blanc
1 avocado, peeled, stoned/pitted and diced
juice of 2 limes
plenty of fresh coriander, chopped
- Heat the oil in a large saucepan and fry the onions, celery, carrots, garlic and chile over moderate heat without allowing them to brown
- Add the tomatoes and cook, mashing them in well, till reduced and thickened (about 10 minutes)
- If using canned beans, drain and rinse them, add beans to the pan with 500ml/2 cups stock or water, season with salt and pepper, bring soup to a boil, reduce the heat and simmer the soup for 30 minutes
- Blend soup with a hand-held blender and check the seasoning, adding more salt and pepper if necessary – prepare ahead up to this point and refrigerate or freeze till needed
- For the garnish, break the tortilla chips in rough pieces
- At the last minute, cut the avocado in 8 segments, remove skin, dice flesh small, put on a plate and sprinkle with lime juice
- Reheat the soup and serve in bowls or cups garnished with a blob of crème fraîche/fromage blanc, avocado cubes, tortilla chips and chopped coriander/cilantro
Makes about 1.5 litres, enough for 12 glasses (or 6 soup bowls)
A nice twist on an old favourite, served in tall glasses topped with chopped peppers, egg, cucumber and onion so you can see the different layers.
1 kg vine-ripened tomatoes, roughly chopped
75g (about 1 cup) fresh white breadcrumbs or 1-day old white bread, crusts removed and cut in cubes
4 tbsp vinegar
2 cloves garlic, mashed
1 cucumber, peeled, seeded and chopped
1 small onion, chopped
1 red pepper, seeded and chopped
salt and pepper
150ml olive oil
garnish: 2 hard-boiled eggs, ½ cucumber chopped, ½ red/green pepper chopped, a little chopped red onion
- EITHER blend all ingredients except for the garnish in a huge bowl using a hand-held blender;
- OR use a blender/processor and work in 2 batches: put half the ingredients bar the garnish in the blender or food processor and blend till quite smooth. Through the hole in the lid of the blender/food processor funnel, pour in half the olive oil and blend till smooth and pale. Tip the gazpacho into a large bowl and blend/process the remaining ingredients in the same way. Mix the two together and taste for seasoning
- Chill the soup really well
- To serve, pour gazpacho into tumblers to come about 2/3 of the way up the glass and top with chopped garnishes, alternating the colours nicely
Gazpacho with strawberries
A great recipe with a nice twist from chef Anton Canelles at Restaurant Senzone in the Hotel Palau de la Mar in Valencia. Serve the gazpacho in glasses.
Serves 6-8
500g tomatoes
500g strawberries
1 small red pepper
½ green pepper
1 clove garlic, mashed
½ a cucumber
100-150ml olive oil
a splash of sherry vinegar
salt and white pepper
mint sprigs
- Remove cores, roughly chop the tomatoes and put them in the blender
- Hull and rinse the strawberries under running water and add to the blender
- Remove seeds and cores from both kinds of pepper and chop the flesh roughly
- Peel the cucumber and remove seeds
- Add peppers and cucumber to the blender along with the crushed garlic
- Blend till very smooth, then add the oil in a steady stream through the hole in the blender lid (you'll need to do this in two batches, unless your blender is very large)
- Season with salt and pepper
- Add 1 tablespoon sherry vinegar and taste for sharpness, then add more if you like
- Chill the gazpacho, spoon into small glasses, garnish with mint sprigs to serve
Gazpacho meets vichysoisse in this delicate spring green soup – leeks, spinach, lettuce and finest, tenderest green peas (petits pois surfins round here) with a bunch of spring herbs, light cream cheese and a splash of your most fragrant olive oil. To serve, float a little oval of herby smoked salmon on top and drizzle with more olive oil. (If the weather turns nasty, serve the soup warm and skip the salmon tartare.)
Serves 6-8, more if served in coffee cups
2 leeks
6 tablespoons olive oil
a handful of spinach leaves
½ a lettuce
1.5 litres water + 2 vegetable stock cubes
salt and pepper
500g finest, tiniest frozen peas
salt and white pepper
2-3 tablespoons each (snipped with scissors) of following herbs:
fresh tarragon, chervil, flat-leaf parsley, mint and chives
150g soft fresh goat's cheese or light cream cheese (e.g. St. Moret)
Smoked salmon tartare
1 spring onion, including a little of the green top
several sprigs of chervil
250g smoked salmon
juice of 1 lemon
2 tablespoons olive oil
chervil sprigs to garnish
- Trim leeks, leaving a little of the tender green part, slice finely and wash
- Put 2 tablespoons of the oil in a large saucepan and stew the leeks gently without allowing them to take colour
- Add the spinach and lettuce leaves, crumbled stock cubes and water, bring to a boil and throw in the peas, cover and cook for 10 minutes
- Sprinkle chopped herbs on top, add the remaining 4 tablespoons of oil and goat's/cream cheese, blend the soup to a smooth green emulsion – check seasoning, adjusting if necessary and chill soup thoroughly
- For the tartare, chop (or process) the spring onion and chervil finely together, add salmon, lemon juice and 1 tablespoon olive oil, process again till the mixture comes together cohesively
- To serve pour soup into bowls or coffee cups, form ovals of salmon tartare between two teaspoons and float them on top, drizzle with a little more oil and garnish with a sprig of chervil
A delicate, pale green soup for summer – chill it well, take it to a picnic or potluck in a thermos and bring some glasses for serving.
Makes 1 litre, enough for 4-6 people
2 large cucumbers, about 1 kg total
1 x 400ml can coconut milk
plenty of chopped cilantro/coriander
1 avocado
1 fresh green chile (peperoncini, piment vert), seeded and very finely chopped
[or a pinch of cayenne or Espelette pepper]
juice of 1-2 limes
- Peel the cucumbers and cut in quarters lengthwise
- Remove seeds, chop flesh small and put in a colander
- Sprinkle with salt and leave in the sink to drain (30 minutes)
- Rinse the cucumbers and pat dry with paper towels
- Put in the blender with coconut milk, cilantro/coriander, avocado flesh, finely chopped chile (or cayenne/Espelette pepper) and lime juice and blend till smooth – don't overdo it or the coconut milk may curdle
- Check the seasoning, adding more salt and pepper if required
- Chill the soup well


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About Homin
HOMIN: "Host Microbe Interactions in Health and Disease: Interface with the Immune System" is an Initial Training Network (ITN) Program funded by the European Union Marie Curie Actions. Five academic and private sector institutions based in three European countries participate and will collaborate with an array of other European academic and private partners.
HOMIN is designed as an advanced education and research program meant to train junior investigators possessing medical and/or scientific educational backgrounds to become future leading scientists in academic institutions, private companies, or administration.
HOMIN aims at providing to ten junior investigators with scientific and complementary skills education, leading to a PhD diploma, within a multidisciplinary, international and intersectorial (academic-private) environment.
The host institutions participating in the Homin programme will establish 36-month recruitment contracts with the selected young researchers.
HOMIN Objectives
1. To provide scientific education through the study of host-microbe interactions, particularly focusing on immune responses and vaccine development.
To this end, Homin will provide cutting-edge scientific projects in subjects in which the HOMIN partners are international leaders.
2. To provide an exceptional nurturing environment through an academic-private sector laboratory network composed of academic partners and companies of different sizes and activities. This collaborative scientific environment, will allow the junior investigators to appreciate research in both the academic and the private sector, and their connections at the European level. It will provide opportunities for scientific communication and networking at the European and International levels.
3. To provide an array of complementary training on scientific, as well as transferable skills, aimed at developing the young researchers' creativity, curiosity, adaptability, auto-evaluation capacity, feeling for innovation and discovery application, capacities for team work, for preparing a proposal and for communicating on science to different audiences.
HOMIN's goal is to promote the development of the conscious identity of young scientists preparing them for a broad professional career spectrum.
Homin Partners
Logo /Website
Institut Pasteur (IP)
Novartis Vaccine and Diagnostics (NVD)
Consejo Superior de Investigaciones Cientificas (CSIC)
Universidad Autonoma de Madrid (UAM)
Universita Degli Studi Di Siena (UNISI)
Homin Associated Partners
An array of other academic and private sector associated partners will collaborate in this program by hosting the young investigators for collaborative work visits, and by providing complementary training, thus enlarging the international and academic-private sector. Homin associated partners are the following:
Miltenyi Biotec
University of Amsterdam,
Homin Research Teams
Each team proposes a research project and recruits and hosts a young researcher
- Institut Pasteur, Department of Immunology, Paris, France.
- Andrés Alcover
- Matthew Albert / Caroline Demangel
- James Di Santo
- Claude Leclerc
- Novartis, Vaccine and Diagnostics. Research Division, Siena, Italy
- Sylvie Bertholet
- Ugo D'Oro
- Diego Piccioli
- Consejo Superior de Investigaciones Cientificas (CSIC), Center of Molecular Biology Severo Ochoa, Madrid Spain
- Balbino Alarcon
- Universidad Autonoma de Madrid, Center of Molecular Biology Severo Ochoa, Madrid Spain
- Manuel Fresno
- Universita Degli Studi Di Siena, Department of Evolutionary Biology, Siena, Italy
- Cosima Baldari

subset: commoncrawl


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The Giver Trailer is Here and It Looks Awesomely Creepy
Posted: March 19, 2014 Filed under: Books & Movies, Children's Books, High School Students, Novels, Young Adult | Tags: books and movies, lois lowry, movie adaptations, movies, the giver, the giver movie 1 CommentLois Lowry's Newbery Award-winning novel The Giver is coming to the big screen, and the first official trailer is out. Take a peek!
The film will star big names Jeff Bridges (as the Giver), Meryl Streep, and Katie Holmes. Newcomer Brenton Thwaites will play the lead role of Jonas, the new Receiver of Memory for his community. Read the rest of this entry »


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Patagonia Margot Dress - Women's
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Great purchases!
- Familiarity: I've used it once or twice and have initial impressions
- Fit: True to size
I bought all the colors you had in my size This dress is so........comfortable and flattering . Hopefully you can get more of this dress in other colors.
- Familiarity: I've put it through the wringer
- Fit: True to size
Great dress for casual weddings, drinks, dinner etc. Comfortable and flattering, just be aware that it definitely shows off your cleavage so it isn't appropriate for all occasions. I've worn this dress just about everywhere, from the beach to a wedding to a music festival and just around town. Fits true to size, I'm 5'0" 110lbs and the xs is a great fit.
Marcial Cambronero
Nice fabric
- Familiarity: I gave it as a gift but have feedback to share
- Fit: True to size
My girlfriend bought and really likes it, she says the fabric is very comfortable and fresh.
Be advised, the cleavage is little bit pronounced on the dress.
Ty Nelson


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Running on a single port, SureStream increases the reliability of an IP link by protecting the stream against lost data packets and minimizes the incidence of drop-outs or glitches when running over a public Internet connection. The Stream-In and Stream-Out Silver units and SureStream technology have received Pick Hit Awards from Radio magazine at NAB Shows.
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The Witcher 2 will be arriving next May. Cue the angelic choir, hallelujah, hallelujah.
And welcome to Rosestorm, our second new newsie, who wrote this as his first story!
The Witcher 2 will be arriving next May. Cue the angelic choir, hallelujah, hallelujah.
And welcome to Rosestorm, our second new newsie, who wrote this as his first story!
Twitter: BeckyCFreelance
I have been very impressed by the things I have seen so far and it looks like it will deliver. Hopefully good enough to be my RPGOTY 2011.
Oh, and welcome Rosestorm. You could have gotten a worse start.
sweeeeeeeeeet, I saw the game's demo for section on the ancient battlefield and I was hooked.
I'm looking forward to this game. I just hope I like the battles better than in the original.
Hooray, hopefully this will get a console release at some point as my pc is frankly useless for gaming (with one or two exceptions).
And welcome Rosestorm
"My doctor says that I have a malformed public-duty gland and a natural deficiency in moral fibre and that I am therefore excused from saving universes."
Twitter: severinmira | Xbox Live: Severin Mira | PSN: severinmira (EU), severin-US (US) | NNID: severinmira | Skype: severinmk
Final Fantasy XIV: Sevirain Kristinger (Leviathan)
They have been hinting at a console release, but that would release at a later date. Remember that the first was planned to be released on consoles aslo, but it got canned.
The Witcher 2 will be available on GoG.com, DRM free. Sounds good to me if I don't buy a physical version of the game.
DRM free TW2
Last edited by Nim; 11-18-2010 at 07:07 AM.
We may find out more this (Euro) evening when the official press conference happens. Stay tuned!
Twitter: BeckyCFreelance
So long & thanks for all the fish!
I wouldn't bet on a console release. In an interview with the developer, the guy said something along the lines of "we don't believe a console can handle our game" which was just a nice way of saying "Dilute our epic graphics? Never! Consoles SUCK!"
Maybe Atari can change their minds, but Atari doesn't seem to have the kind of authority other publishers do.
Collector's Edition and Premium Edition news up on the official site.
Twitter: BeckyCFreelance
Pre-ordered on GoG.com. Great deal: Gothic 2 Gold for free and a $16 credit on their site. This deal is for Europeans only.
I know, but every game is more expensive here anyway. They didn't have to do it, it was a very nice deal for me.
Gothic 2 Gold for free and those $16 means 2 more free games. That is how I see it.


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Here you'll find a selection of properties available in the Gold Beach Area. These listings represent a good cross-section of available properties --- but if you're looking for more, check out GoldBeachOregonHomes.com
Listings courtesy of Dante Concetto and Amber Hughes, Licensed Oregon Real Estate Brokers.
Rogue Sportsman's Realty
541-247-6310 | 800-249-0409
Equal Housing Opportunity


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Chief Financial Officer
Brooks Moore is Innisfree's Chief Financial Officer. He joined the Innisfree team in 2011, bringing with him an extensive background in corporate and commercial real estate financing.
He began his professional career in 1998 with Zions Bank's National Real Estate Group, where he was the top commercial real estate (CRE) underwriter by loan volume. He was subsequently promoted to Director of Business Development for Texas and Oklahoma.
Brooks also worked as a publishing securities analyst in the investment banking firm Friedman Billings Ramsey, where he covered high yield bonds and entertainment/leisure equities.
He served as Vice Chairman on the Board of Directors and Senior Credit Committee of Capital Certified Development Company, which is the largest packager/servicer of SBA504 loans in the state of Texas. He is a strategic adviser to Dallas-based Lincoln Capital Group, a commercial real estate bridge lender and is a co-founder of Orange Octopus, a turnkey export solutions provider.
Brooks has a BS in finance from the University of Utah and an MBA in finance and corporate accounting from the University of Rochester.


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Surf and Terp
More than a few bristle-tailed (re)viewers of last week's Live from Lincoln Center's presentation of Mark Morris's Mozart Dances were majorly irked off that the director, Kirk Browning, resorted to frequent cutaway shots of the pianist(s) rather than keeping his cameras locked on stage, where the dancers labored before a backdrop of giant smeary mashed thumbprints symbolizing solar spots on the retinas of our stale preconceptions.* "I realize that is a Mostly Mozart Festival with world-famous musicians but does this really justify taking the camera off of the dancers while a performance was in progress?" asked one aghast bystander. "Personally, I think it's a terrible mistake."
Personally, I don't. The cutaways to the musicians reminded me of the delightful end credits to Stepping Out, where the movie tipped its beret to Shelley Winters by showing her pounding the ivories with an old trouper's addled smile on her face. Besides, it's not as if there was that much happening on stage to command one's capital attention. It was nice getting the occasional break from the oddly bland busywork of Morris's choreography, where the steps and turns seemed squeezed from a nozzle--a low-cal dessert substitute that looked like parfait but evaporated upon contact. It was like watching a dance recital that wouldn't end. Especially the protractions of part three, which set my mind wandering so far and wide I had to keep tugging my attention back to the screen.
Unimpeded by friction or tension or erotic shadings, the sexless, dramaless Mozart Dances--classicism made easy--was all flow, flow, arms-wheeling, skippedy-do-dah flow, occasionally slowing to a melodic trickle or pausing for a few earth-rooted poses that resembled morning stretches, as if the dancers were getting their sun salutations in before going off to gather wheat or frolic in the honeysuckle or whatever it is one does in a tunic during pastoral interludes. (The costumes managed to be both becomingly demure and downright annoying, especially in the all-male section, which had most of the guys in clamdiggers and open necked shirts, the sprucest bunch of shipwrecked sailors you've ever set eyes on.)
If Mozart Dances is the masterpiece its admirers proclaim it is, why are the cartoon balloons over their heads blank when they try to explain why? They wave their arms around and scrunch their faces as if playing charades. Terry Teachout doesn't even try to explain; he just pulls the clouds down around his head and hums to himself. "As for Mozart Dances, I could go on and on about its myriad beauties...but I prefer not to [those myriad beauties will have to fend for themselves]. Mind you, I have no doubt that it is a masterpiece, just as I was sure that Morris' V was a masterpiece when I saw it for the first time in 2001, and if you pressed me I could easily come up with a lengthy and persuasive explanation of why this should be so [modesty, thy name is Terry]. It is, after all, my job to explain the ineffable, though plotless dances are peculiarly resistant to such explanations."
There's a lot of ineffability going around, which leaves those unconvinced of Morris's greatness forced to forage for ourselves as his admirers reshuffle the same greasy deck of platitudes they've been doling out since first word of his wonderment to behold was handed down from on high. I suspect even Morris's biggest boosters are bored by their own encomia, which is why their praise has gone brown around the edges. What's disappointing about last week's broadcast is that so few dances are given the gala live-TV treatment and the sheer, skim-milk unexcitement of Mozart Dances represents an opportunity lost. "I mean, I'm glad that this film exists and that I have it taped; I can now watch it repeatedly and gain more appreciation for Morris. I'm just saying that I doubt that anyone new to dance was blown away by it," observed Swan Lake Samba Girl. If only some visionary had the money, bravado, and resources to stage Larry Keigwin's Bolero NYC for TV, the impact could be revelatory--dance newbies all across the nation would get religion. Instead, they got the good intentions and diluted art of Mozart Dances and were probably left wondering what all the fuss was about.


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Sales of major home appliances and consumer electronics rose 1.8 percent in June, the first rise in 2 months, the Nippon Electric Big-Store Association (NEBA) said. For the January to June 2005 period, sales declined 0.09 percent from the year before to 909.3 billion yen (approx. U.S. $8.1 billion), the NEBA said. The June increase was primarily due to increased sales of televisions, refrigerators, and air-conditioners -- three products that jointly account for nearly a third of total sales, according to association data. In June, sales of televisions increased 10 percent, air-conditioners increased 3.9 percent, and refrigerators increased 2.7 percent compared to last year. Despite the overall increase, sales of digital products such as PCs and DVD players fell, even while increasing by volume, the result of fierce price-cutting. Sales of PCs declined 11.9 percent while DVD players fell 7.6 percent. (AFX)
Back to Breaking News


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Oct 01, 2014 AJ TV Host 1
Alison Victoria might be a good example of a dream lady. As a TV personality and interior design consultant, she must take care of her appearance. And what we see today is an excellent look of her with a really great body. Her body measurements 9bra size, breast,waist, hips) are 32C-25-36. She got a big C cup breast, slim waist and wide hips. It looked so curvy. The body made her look so voluptuous.
In detail, she has 152 cm height and 54 kg weight. If only she wanted to lose her weight for 6-8 kg, she might get her proportional weight.
Talking about plastic surgery which is so famous in America, Alison Victoria actually didn't get any plastic surgery yet. She must be so grateful to have natural body without any enhancements. What do you think of her?


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February 6th, 2012 – HERITAGE1960.com is slated to launch on February 20th, 2012. In celebration of the count down, they are giving 14 lucky fashionistas a chance to nab fabulous items by coveted brands like Jewel By Lisa and Rachel Roy, sought after books like Gentlemen of Bacongo and New African Fashion and exclusive accessories like a Rwandan hand knit scarf and banana leaf Ipad case. Each day, starting Monday, February 6th, Heritage1960 will introduce a new item to the giveaway pool through Facebook . Contestants enter to win by leaving a brief comment explaining why they should get the prize. Winners are selected based on those who have the most "Likes" on their comment, so contestants are encouraged to share with their Facebook friends since they will be the judge.
Guests can enter to win as many giveaway items as they would like through Sunday, February 19th. However, caring is sharing, so ultimately each guest can only be awarded one item.
WHEN: Contest runs from February , 6th – February 19th ,2012
WHERE: www.facebook.com/Heritage1960
About HERITAGE1960: Launching February 20TH, 2012 HERITAGE1960.com is an online retail destination that offers a curated view of global African fashion, lifestyle, and design. Named after the year 17 African countries won their independence, Heritage1960 celebrates freedom, individuality and unique style inspired by the continent. Through the perfect mix of editorial content and e-commerce, the buyer is able to discover and purchase established brands like Jewel By Lisa and Edun, emerging brands like The Summit and Holst + Lee, one-of-a-kind jewelry by South African and Malian artisans, and more.


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Silky Sea Palm
from Ocean Harvest Sea Vegetables
The tender first growth fronds of the Sea Palm, Silky Sea Palms (Postelsia palmaeformis juvenalia) are versatile, mild and succulent. Unique to our Pacific Coast, growing like a miniature palm forest on the tidal rocks. High in trace minerals and valuable marine saccharides. "Sea palm" is a rare vegetable, unique to the West Coast of North America. This miniature marine palm tree withstands the pounding surf, growing in dense "forests" on the outer shoreline.
Ocean Harvest Sea Palm is harvested in the pristine waters off the coast of Mendocino. The sea palm "fronds" are carefully picked by hand so that their reproductive cycle remains uninterrupted. The fronds are then carried up the steep, rocky slopes and brought inland, where they are sun-dried in the pure mountain air of the California Redwoods. The fronds are turned every hour to ensure complete drying.
Ocean Harvest Sea Palm comes to you in its original state, with all the salt-water minerals and trace elements intact to preserve the holistic nutritional value and assure the preservation of the delicate fronds. You may choose to quickly rinse Postelsia palmaeformis before cooking to remove some of the minerals, or accordingly, to lower the volume of other salty seasonings in your dish to compensate for the sea palm.
Sea palm has become our most popular West Coast sea vegetable, both for its culinary versatility and its sweet taste. You can use it in all styles of macrobiotic cuisine: soups, salads and sautés—but finding new uses for sea palm is one of the most delightful aspects of cooking with it! A great deli-chef favorite, Sea Palm fronds are delicious in vegetable sautés, casseroles, salads, beans, pickled, or in crispy toasted condiments or snacks.
Care: To preserve seaweed for a year or more, store in a sealed container.
silky sea palms (postelsia palmaeformis juvenalia)
- source
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text: National Association of Second Lieutenants Responds To Criticism armydave September 25, 2012 Army, Featured 95 Comments Follow Duffel Blog: WASHINGTON, D.C. – The National Association of Second Lieutenants released a statement and held a press conference today in response to almost universal criticism their members have been receiving from soldiers, Marines, and airmen. The statement comes on the heels of a controversial change to the military's promotion scheme. The group spokesman, Second Lieutenant Jack Brietovich, was late for the press conference due to an apparent problem with his 2006 Hyundai's GPS system. After he arrived, he then realized that he left the typed statement in his other pants — forcing him to send his driver, PFC Michael Wilson to find it. The press conference began two and a half hours late, and caused those attending to get stuck in traffic leaving post, miss dinner with their children, and file their reports after deadlines. Once behind the podium, Brietovitch unfolded a sheet of paper and read casually. "Boo-fucking-hoo," the statement began, in a mock whiny voice, "I hate the LT soooo much. He makes me go look for things in the conex, and all he ever does is sit around in his little office playing minesweeper on his toughbook. It's so unfair!" Lieutenant Brietovitch then dropped his mocking tone and cleared his throat. "You know what's not fair? You little shits did two months of basic training. What's that? Your drill sergeant was mean to you? I went to West Point. Yeah, that's right. I had three years of upperclassmen yelling at me, treating me like shit, and beating me with broomsticks. That shit went on for four fucking years, and I got a degree in chemical engineering at the same time. How you like that? I tell you what, you don't know shit until you're a fucking first year plebe at the military academy." "What's that, you went to college too? Oh, I know you did; its ok. I'm sure that semester and a half at Bumfuck County Community College really taught you a lot about the world. I bet you even know what a thesis statement is. I'm sure that knowledge is really helping with your online classes at University of Maryland University College University School." Pausing, Brietovitch glared at those in attendance. Picking a lower enlisted soldier from the room at random, he violently gestured at him with a knife hand. "Hey Private. . . You! Soldier, come here, hero!" said Brietovitch. "How about you straighten the fuck up and get to buffing these floors?" Brietovitch then placed the rubber heel of his boot against the floor and drug it across the polished surface, leaving a foot-long scuff mark – all the while staring directly at the private. There was silence in the briefing room. He turned to readdress the crowd. "You all just loooove to shit on the butter bar, right? You don't get your ass eaten by the battalion commander when some private loses a canteen; I do. A goddamn canteen. You think I want that kind of shit to cost so much? You think that I want to be responsible for every screw, nail, and rubber-band that makes an MTOE? No, I don't. But, I'm an achiever. Like Patton, like MacArthur, Like Colin-mother-fucking-Powell. You know what all those people had in common? They're all hard-ass, eat up a private and spit em' out, democracy savin', nazi killin' sons a bitches. Oh yeah, all of em – 2 LT's." After this part of the statement, Lieutenant Brietovitch unzipped his pants and placed his testicles on the table next to the podium. With outstretched arms, he addressed the press. "What? What?" he asked aggressively. "You going to say something, or just salute me? I suggest the latter." There were no follow up questions. Don't miss the next story.Get the latest news and alerts from Duffel Blog delivered to your inbox—free. Short URL: http://duffelblog.com/fUBvq Patrick Pielsticker says: December 11, 2014 at 7:43 AM Ssoooo silly… Officers don't have testicles. Everyone knows that Jase Valentine says: May 4, 2014 at 5:39 PM Nobody cares. Mark Cerf says: May 1, 2014 at 4:24 PM That's what is up! 2LT power! Who won BRC this year? The duece LT's in the house! Dave Hutch says: April 16, 2014 at 1:24 PM The National Association of 2nd Leuitenants…Need I say more? I would call it Butter Bars Inc. Scott Boyle says: April 16, 2014 at 2:39 AM My gosh. This was hysterical. How did the Navy Ensign get left out of this? Did you know, when they open their mouths, fart sounds come out? Robert Duncan says: April 16, 2014 at 2:39 AM HA! One of my favorite jokes. What's the difference between a PFC, and a 2LT? The PFCC has been promoted once. Go get 'em Gunnys, who knows what damage they can do unescorted. Anonymous says: April 16, 2014 at 2:39 AM I'm a USAF man, and Air Force wonder bars were never issued any testicles, so how is it the Army handed a pair to this Brietovitch fellow? It doesn't seem fair – just goes to show the Air Force always has it the roughest. Also, someone please explain what all of this Duffleblog military terminology means, like "training", "knife", "buffing floors", and "salute". Not right now though – It's 5:30 PM (1830 to you military folks) and I'm off until Monday. Eric Taimanglo says: February 25, 2014 at 11:40 PM I peed on a 2nd LT while in the turret. Olaf Shibusawa says: February 25, 2014 at 11:40 PM I remember getting humbled by an E-5. I had just been promoted to 1LT and I was hanging out with one of my NCOs while we waited on the rest of the platoon to get ready for a night on the town. I said "it sure feels nice to getting rid of that butter bar". Without skipping a beat he said "yeah I reckon it feels likes making E-4″. Judith Taggart says: January 8, 2014 at 3:09 AM Wow! There are people reading this who cannot figure out it is satire? I find that as funny as the story. Dudley Toelke says: January 3, 2014 at 1:54 AM YEA! It's about time 2LT's got to put all the little enlisted pukes in their place! Mosquito wing punks. Hiz Dirtiness says: January 3, 2014 at 1:54 AM Safe to say this 2LT had ZERO NCOs assigned to him, as they did not skull rape him in the middle of his tyraid. 'Nuff said. Josh Noble says: January 3, 2014 at 1:54 AM This hits way too close to reality. An officer thinking he is the top shit because he went to college and got yelled at while he was there. You have a butter bar, but you are still a pansy ass college brat. I had a real job for years before I decided to serve my country. What did you do? Get great grades in some preppy high school? Michael Peterson says: January 3, 2014 at 1:54 AM That butter bar would last a half a second in a room full of NCO's. The first part of "Officer" is "Offce". Now get your ass back in there and stay the fuck out of my way,… Sir. Ervikar Von Glocken says: January 3, 2014 at 1:54 AM The Marine Corps is the most efficient of the military services, this is not because we have less 2nd Lts but less officers of all grades. Less brass = less ass. Dudley Toelke says: January 3, 2014 at 1:54 AM …and a West Pointer to boot. Isn't that special! Ed Kenny says: January 3, 2014 at 1:54 AM That had to be one of the funniest articles that I have read here in a long, long time. Mary T Hodson says: January 3, 2014 at 1:54 AM And his point was? we're supposed to feel sorry for him FO he sounds like a winging idiot who uses his rank to bully people. Troy R. Stull says: January 3, 2014 at 1:54 AM You have two kinds of junior officers, butterbars and 2LTs. On is borderline retarded and dumps on his NCOs, and thinks that after BOLC it's time to cruse all that hard work is done. The other admits he knows nothing and works with his NCOs, not against them. Clay Fisher says: January 3, 2014 at 1:54 AM Well that was awkward. Nick Smith says: January 3, 2014 at 1:54 AM Hahahaha Anonymous says: January 3, 2014 at 1:54 AM funny and true. Rob Slater says: January 3, 2014 at 1:54 AM Some 2LTs are prior enlisted, mastered land nav and were rucking like a boss in scouts 12 years before they got a butterbar, while their PSGs were still privates. What? What? And they get their soldiers home on time or early no matter what as long as the job's done for the day. It helps having awesome NCOs and Soldiers who got your back as long as you got theirs. Jere Hodges Jr. says: January 3, 2014 at 1:54 AM A bad 2LT should only be that way for the first week. After that, he's the result of a bad NCO. Curtis Dufour says: January 3, 2014 at 1:54 AM That escalated quickly. Jacob M Chavez says: January 3, 2014 at 1:54 AM nice fucking ROTC patch. Joshua McCreery says: January 3, 2014 at 1:54 AM Finally an LT I can believe in Brendan Smith says: January 3, 2014 at 1:54 AM I want to show this to the new platoon commander, fresh out of RMC, but know that if I do, I will be stuck tending the digger's bar forever. Jim Franklin says: January 3, 2014 at 1:54 AM This reminds me of a 2LT who triggered a "health & welfare" inspection for a "stolen" CVC helmet. The helmet was found when a plt sgt from another platoon suggested they also check the LT's POV. Heh heh. Brett Weeks says: January 3, 2014 at 1:54 AM Once we had a new LT who was scheduled to be the OIC of a land nav course running around for the better part of two hours looking for a "bezel ring ratchet wrench" to check all of the lensatic compasses with. I got blasted with a fire house at the wash rack when I was asked by my driver to inspect the under carriage of my track- that's when I found out officers weren't supposed to hang around the wash rack… Erich Maria de Villiers says: January 3, 2014 at 1:54 AM I would follow him anywhere (but only out of curiosity). Brian Duben says: January 3, 2014 at 1:54 AM Nothing more scary than a 2lt with a map a compass an an idea and while he was getting yelled at by upperclassmen I was putting Taliban in the dirt so you preppy college polo shirt wearing faggots remember we got a degree in hatred an ieds Steve Von Schultz says: January 3, 2014 at 1:54 AM If any of you all actually had fucked up LTs it was on you and your NCOs. I shut my mouth for the first three months and considered it my job to ensure NCOs had everything they needed to train. 50% of my fellow LTs were similarly humble. If you ever meet a squared away Officer you know they had a great NCOs. It's not our fault our training does nothing to prepare us. Sorry, but it becomes your job to help (when possible) for our worthless professional courses. Kev Fenton says: January 3, 2014 at 1:54 AM I prefer my old 2LT who preferred to lead through his handy sock puppet, ended formations with a, "dismissed, hail satan!" we miss him dearly since he got promoted and assigned at the Pentagon. *true f*cking story*. Natalie Simpson says: January 3, 2014 at 1:54 AM Did this really happen or is it just a joke.???? He is the ARMY and graduated from West Point?? OMG This is a joke correct Natalie Simpson says: January 3, 2014 at 1:54 AM Thanks Gavin Now I know Nick Jaqua says: January 3, 2014 at 1:54 AM O yeah, Plebe Year is totally harder the basic. /sarcasm John McClendon says: January 3, 2014 at 1:54 AM Yeah, total BS story. How do I know? LIke a Platoon Sergeant would let some butter bar get this uppity in public. MattieA65 says: October 24, 2012 at 3:54 PM Man, just wait until R.C. Collins from Southern California gets his commission and kicks ass! http://www.trn1.com/060111PHILCADET Red Cleanser says: October 19, 2012 at 3:49 PM As a PBNCO I would give every chance for a 2LT to freak out over every piece of equipment and of course never tell him that it was sitting in the supply room waiting for him to pick it up and sign for it…..I miss screwing with their heads. Sergeant Hardon says: October 8, 2012 at 6:43 AM SEE! THIS IS A PERFECT EXCAMPEL OF WHY THERE SHOULDNT BE ANY OFFICRES. IF THE CENTCOM COMMANDER WAS AN NCO ALL THE VEHICLES IN THE MIDDLE EAST WOULD BE LINED UP PERFECTLY AND ALL OF THOSE HAJIS MUSTACHSE WOULD BE WITHIN REGS. AND NO ONE WOULD GET LOST BECAUSE I DONT KNWO WHAT THE FUCK A GPS EVEN IS. CPT 2003 says: October 12, 2012 at 7:48 AM Well, I never got lost because I gave my map to my NCO and said something very much like – the bojective (whatever it was) is at this location (grid) take me there . . . We would always magically appear on site and usually early . . . Just kidding – I use my own compass and read my own map – can't lead from the middle! Kyzl Orda says: October 4, 2012 at 10:49 PM I fear for the future of my country Former Best LT Ever says: October 4, 2012 at 2:30 PM There I was, no shit…with my platoon of hooahs, in the middle of the night, at what should have been the right place but didn't have the terrain I had expected based on the map. Normally we went off the ol' map and compass, but to double check my shit, I busted the PLGR (this was 2001) out of my RTO's ruck pocket and had a look-see. Goddamnit, I had taken us 800 meters EAST instead of WEST from our helicopter LZ. "This," I thought to myself, "is why everyone has joked about 2LTs since the roman fucking legions marched across Europe." Of all the 2LTs I ever knew, not one was the infamous "listen to me, sergeant – because I know it all" variety I hear enlisted guys talk about. Even so…most of us were still boneheads more often than we wanted to admit. Lt Fuzz says: October 1, 2012 at 2:16 PM My old man, a retired E-8, always said the most dangerous thing in the Army was a Second Lieutenant with a clipboard. CPT 2003 says: October 2, 2012 at 12:48 PM " . . . where the *(&^ am I said the LT, file from the left column left said the SGT, beer, beer, beer said the PVT, what merry men are we . . ." DOC says: October 3, 2012 at 11:00 AM I always said the two scariest things in the Army are: a Lt with a map and compass or an NCO with a clipboard because either way some shit is about to happen. CPT 2003 says: October 12, 2012 at 7:44 AM yep and the funniest thing in the Army is to watch what happens shortly after a CWO says "watch this $&%^" DOC says: October 23, 2012 at 3:38 PM Ah CPT 2003, I always love your commentary! "Winning" gary says: September 29, 2012 at 7:36 PM Uh, yeah, to all of those who are taking this SERIOUSLY you do understand the meaning of satire? This website is meant to be a onion news/miltary version. Besides 2nd lts are not really all like that, just the ones with a map and a compass. Yeah, so that dates me, there's no army like the old army. DocGay/James Gay says: September 29, 2012 at 6:55 PM DocGay-10-4 on that DOC.When I was in I made Sgt.E5 in 15 months the 8th SFG had lots of stripes to give out.2nd Lts. drove themselves around.They still got no respect.90 day wonders we called them besides BUTTER BARS.Catch you on the high side,later.De Oppresso liber Toolbagius Maximus says: September 27, 2012 at 5:17 AM If this butterbar went to West Point, why is he rocking an ROTC unit patch? I'd make him and the photoshop artist push! leftoftheboom says: September 30, 2012 at 11:30 PM Dude, did you not see the photo shop HEAD? It was like powerpoint cut and paste and you are looking at the patch. Good Eye Buford. Mac says: September 26, 2012 at 12:31 PM Rumor has it that the LT had a longer speech in mind, but halfway through writing it he broke his crayon. Crazy Cracker says: September 27, 2012 at 9:04 AM I never used a crayon…..wasn't as reliable as finger paints. Rooster says: September 26, 2012 at 11:20 AM Since it's man-love every day now in the military, i feel it's important that the LT should receive a warm wet kiss and a cuddle of his scrote. DOC says: September 26, 2012 at 9:33 AM I love these officers on here that are getting a hard-on. You do realize this whole article is making fun of your corps? But hey what do I know about college, I mean NCO's never get graduate degrees. Oh wait… CPT 2003 says: September 26, 2012 at 3:20 PM hey . . . I resemble that remark . . . and for the record, I'm a mustang . . . Axel says: September 26, 2012 at 1:04 AM Always a pleasure reading these SFC Ruddy says: September 25, 2012 at 11:50 PM Well, I was at this conference, and this 2LT was far more abusive than the brilliantly written article articulates. He mad some reaaly bad coments about senior NCOs not being able to read or take a joke. I was pised. LiLi says: September 28, 2012 at 2:12 PM Ruddy Rocks! M. Thompson says: September 25, 2012 at 11:16 PM As an E-5 I could have said, "Sir, do you actually know anything about the equipment I've been working on for the past five years? I realize that I have not completed a degree program, but I do know what the hell I'm talking about. If you have a problem, take it up with my chief!" Nick says: September 25, 2012 at 9:41 PM Hey, Bumfack CC has done a lot in recent years to clean up their reputation and educational standards ! @LT says: September 25, 2012 at 6:03 PM I love the duffelblog, but I feel sadness for these funny men; that despite their glorious acerbic wit, they will never be as clownish and hilarious as the frequent comments made to their posts by old SNCOs who think they are literal. LiLi says: September 28, 2012 at 10:23 AM That's half the fun, LT! SGT N says: September 25, 2012 at 5:26 PM ……………………………………………………………………………………………… SGT N says: September 25, 2012 at 4:15 PM gaaaaaaaaaaaay DocGay/James Gay says: September 25, 2012 at 2:57 PM DocGay-2nd Lts.(Butter Bars) they get no respect because they are the PFC'S of officers.What can one say more about a Butter Bar??Why the HELL does he have a driver he is only a 2nd Lt.?2nd Lts. was the same way in my days in the 60's,some things never change.De Oppresso Liber CPT 2003 says: September 25, 2012 at 3:09 PM hey Sir – R E S P E C T the butterbar keep rubbing it and it will turn silver, continue to rub and it gets fruitful and multiplies . . . v/r DOC says: September 26, 2012 at 9:27 AM As you were DocGay, a PFC has been promoted twice. Darrell B says: September 25, 2012 at 2:14 PM Shortly after the crowd dispersed, a Marine Gunnery Sergeant was seen balling the 2nd Lt up, forcing him to suck himself off. 100% recovery from spine trauma is not expected. UMUCUCUMUCUCU Class of Fiscal Week 22, Bitches!! Masters in Mastering Lunchtime Class Mastering with a Graduate Certificate in Time Management. Recognize. Trent says: September 25, 2012 at 3:03 PM "UMUCUCUMUCUCU Class of Fiscal Week 22″ Fucking brilliant. Darrell B says: September 27, 2012 at 12:44 PM UPDATE: Completed my Masters degree requirements on Tuesday evening, scored some extra credit on Wednesday, and they're mailing me my doctorate in Study Studies from UMUCUCUMUCUCU's Middle Eastern Division's Bagram Air Field satellite learning center. Odd, because I'm in Utah but it's still pretty cool… they're going to laminate both degrees together and present them to me on a lanyard, along with a Baltimore Ravens linebacker Ray Lewis, 2004 alumnus, bobble-head. I'm stoked. RJM says: September 25, 2012 at 1:08 PM Overall, you just gotta love this stuff. Pretty commical. CPT 2003 says: September 25, 2012 at 11:30 AM I was with him right up until he 'whipped it out' – that is a violation of man-law and completely unacceptable in a social setting . . . On soldiers with degrees – it is a fact that as student loans rise and the large floats of student indebtedness continue, the force will have an increasing population of non-rates/junior enlisted with education that rivals thier officers and in many cases exceeds thier NCOs – I have had some attitude problems among this population with kids that think thier 'superior' education (in some cases Master's degrees) outranked thier NCOs stripes. Fortunately for the few who don't have that worked out by thier NCO or PLT LDR, they are relatively simple – "we can do this easy or real easy – you are a smart person – how do you want it – as nobody asked you to join, I recommend you ratchet back, square yourself away, and keep your freaking undisciplined mouth shut while you take your loan repayment option and then get out of my Army – now disappear out of my office – you are dismissed." There endeth the lesson . . . RJM says: September 25, 2012 at 11:22 AM Second Lieutenant Brietovich Just a cocky little low life who is abusing his position. Maybe he forgot he IS a Second Lieutenant. A butter bar. He is lower then whale crap and as most of us former Senior NCO's used to feel, more useless than an E1 or E2. At least they worked for a living. Don't get me wrong, there are a lot of young zero's who showed that they were worthy of serving their country. But, this whiney, West Point puke needs to learn a few things. First of all, its those ones whining about you that do the good job, seen by his superiors that help get him promoted. They are also the ones who teach butter bar extrordinare the ropes and the right way to do things that'll keep him from getting his head blown off in a combat situation. Alot of young officers lost their lives in Vietnam Nam due to their igorance and arrogance. Maybe junior (Second Lieutenant Brietovich) needs to come down to reality and realize he hasn't earned his keep yet and his attitude and disrespect to his enlisted troopps could be detrimental to his survival. He's just a punk that needs to be slapped down a few notches And, you can bet it's going to happen when he least expect it. Good luck on your career butter bar. And don't bite the hand that will feed and protect you throughout your military days. trollolololll says: September 25, 2012 at 12:01 PM I know right? And if that pissed you off you ought to check the article about giving wives rank, or the guy getting the silver star for doing his job.. its almost unbelievable. Becks says: September 25, 2012 at 1:15 PM Yeah reading isnt your forte is it? You're on a joke website dipshit. You got the same education as the kid from Bumfuck Community College didnt you? Carry on there soup-sandwich. Eric says: September 25, 2012 at 1:28 PM You realize it's a fucking joke right? LiLi says: September 28, 2012 at 10:21 AM Eric-You realize that half the fun is seeing that comments after an article. Is is incredible to me that some people think this is all real. They probably get a riled up and The Onion, too! LiLi says: September 28, 2012 at 10:24 AM AT The Onion, before someone points out my mistake. Mike says: October 18, 2012 at 11:54 PM You, "RJM" are fucking retarded! PK says: October 19, 2012 at 8:56 PM I am a few months late with this… RJM, you just made me kick me kick my dog. I think a lot of folks in Vietnam lost their lives because they were draftees who spent most of their days stoned. Maybe the senior NCO's should have watched out for them and properly trained their young soldiers and young officers instead of letting the blind lead the blind. AND, the mighty fine soldier medic should have said sir. OscarThreeKilo says: September 25, 2012 at 11:12 AM His OER will reflect. TWS says: September 25, 2012 at 10:18 AM Hard charging is right. That young man is going places. I see a spot on the JCS. That's just a straight-shooter with four stars written all over it. DOC says: September 25, 2012 at 9:43 AM Lol what a fag! Lt. Butero-Trinkejo says: September 26, 2012 at 8:56 PM Unfortunately for you Doc he is not. DOC says: October 1, 2012 at 11:48 AM I am surprised you can type with a dick in your mouth. Lt. Butero-Trinkejo says: October 15, 2012 at 2:54 PM That would be, "I am surprised you can type with a dick in your mouth, SIR!" Also being a medic, I think you would know that having a dick in the mouth would not impede my typing as much as having one in my hand…duh. DOC says: October 23, 2012 at 3:40 PM Touche. Good sport SIR! Major Major Major says: September 25, 2012 at 9:12 AM Stellar performance by a hard-charging up-and-comer. Lt. Butero-Trinkejo says: September 25, 2012 at 3:14 PM You goddamned right! That young man is going places, and I just hope that I am there to hang on his coattails!


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If I Should Die
Peyton Farley has settled into a new life in southwest Montana. Research and fact checking for a local newspaper is a perfectly safe job, or is it? One morning, Peyton awakens and finds a strange man in lace up work boots who is bleeding out on her kitchen floor. As Peyton calls 911 from her bedroom, someone is stealing the body.
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Milk Carton People is a paranormal thriller about people who suddenly find themselves invisible, able to observe things but unable to participate. Do they go mad? Maybe they find others. It is quite possible that there is no point in being invisible.
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President Obama is coming to Bozeman, Today
President Obama and his family are in town today. I am not the type to camp out in order to acquire tickets so I will watch the Town Hall Meeting from the comfort of my home. I'll get a better view and better sound.
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text: I have been holding my excitement in about this announcement for a really long time! Mel from Aspire Photography Training in the UK contacted me and wanted to set up a Limited Edition Seminar with Crave Photography. Given the Top Notch reputation of Aspire how could I say no to this amazing opportunity! I am excited to be able to teach 2 seminars on March 19th and 20th. I look forward to sharing my editing process and passion for photoshop during these 2 days. In addition to teaching the seminars, I am also looking forward to spending some time in London and Paris France!! So if any of you fans out there are interested in this rare opportunity, don't hesitate to sign up as there are limited spots available!! Click HERE to learn more!


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How To Decorate
A Guest Room
Step 1
De-clutter and empty the room of everything; this will help you decide on a theme and make it easier to paint. Some popular guest room themes are cosy cottage rooms, vintage rooms with antiques, classic and simple rooms with neutral colors or a modern rooms with pops of colour and nouveau furniture.
Once you have a theme in mind, you can decide on a colour palette. Pastels and lighter shades work best in cosy and vintage rooms because they enhance the warm atmosphere. Lighter shades of blue, purple, turquoise and moss are perfect for classic rooms with neutral and light coloured bedding. Bright colours, like tangerine, magenta, aqua and violet add colour to your modern room while keeping it on the pretty side.
Step 2
When it comes to bedding for your guest room, all I can say is splurge! There is nothing worse then freezing or sleeping on a lumpy and bumpy pillow or mattress. Not only will your guests appreciate a toasty comforter, but bedding is an easy way to add colour to your guest room and becaquse it isn't a permanent addition, you can have fun changing it around.
Step 3
A window seat, bench or comfy chair adds the right amount of seating to your guest room, and with the plethora of chairs out there to choose from, you are bound to find the perfect chair. Your guests can also use the seating area to keep their belongings, and when they leave, it can be a comfy spot for you to curl up with a book and read.
Step 4
Invest in bedside lighting. There is nothing worse than banging your toe into furniture corners, so make sure that your guest room has appropriate bedside lighting so that you can keep your house guests from stumbling and falling in the night!
Step 5
For the final touches, add a few statement pieces, art, photos and flowers. A large framed mirror or vintage wardrobe are simple, elegant pieces that you can have forever and that add character to your guest room. Photos and art add colour, texture and personality, and if you are expecting company, fresh cut flowers make a nice surprise!
More home decor ideas
5 Funky wardrobes
Sweet dreams: 10 Luxurious beds
7 Simple headboard ideas


text: @ Anon42542- I love coffee, and that is a great idea. I usually just bring a bottle of some alcoholic beverage (depending on the host) and a desert. I feel that these are simple and will not intrude on the meal that the host worked so hard to make. The only time I actually bring a food item is if I am asked specifically. I'll have to remember that tip about the coffee for next thanksgiving.


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Easy Chicken Curry from Kerryann's Family Cookbook
Tue 23rd Apr 2013 19:00
The brilliant Kerryann was a student with Jamie 10 years ago and has since been helping out at the Ministry of Food. Now she is back to teach you all the basics you will need to get cooking fresh, gorgeous food for your family and friends. x
Thank you to Central Street Cookery School www.centralstreet.org
Find the recipe here:
Click here for Kerryann's Youtube Channel
Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK
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More great recipes | http://www.jamieoliver.com


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Getting accurate health information is essential for your continued wellness. Northwestern Memorial physicians and expert staff want patients and visitors to feel knowledgeable and confident about those health-related topics that affect them.
Whether you are just curious about a subject matter or need information to help you make an informed healthcare decision, our many resources give you current information you can trust.
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New American Standard (NAS) | New International Version (NIV) |
5 But as for those who turn aside to their crooked ways, The LORD will lead them away with the doers of iniquity. Peace be upon Israel. | 5 But those who turn to crooked ways the LORD will banish with the evildoers. Peace be upon Israel. |
New American Standard Bible Copyright © 1960, 1962, 1968, 1971, 1972, 1973, 1975, 1977, 1995 by The Lockman Foundation, La Habra, California. All rights reserved. (New American Standard Version - Holy 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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Okay I LOVE Iced coffee from Starbucks...I don't own a coffee maker (I usually made mud, and so didn't make coffee at home), but it gets expensive, so my DD got me a french press to make coffee at home. SO do you think I can make Iced Coffee at home? See here's the thing...she works for Starbucks and I can get my coffee beans for FREE. I have the recipe but will it work with a french press the same as if I'd made it in a coffee maker?
Recipe: (they usually use Tezerra or Gazebo Blend) ...and this is published so I'm not giving away any secrets. Coffee is double strength...
I would probably have to cut the measurements down for my french press, but it should work, shouldn't...Hey the coffee's free so I guess it's worth a try. Vickey-MN |
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They pay the empoyees there with beans? |
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DENVER, CO — The Colorado Court of Appeals is backing an Arapahoe County prosecutor who argued that a registered medical marijuana patient can not smoke marijuana while on probation because it violates federal law.
The defendant at the center of the ruling is Leonard Charles Watkins, who in 2010 was reportedly on probation in Arapahoe County following a 2005 conviction involving sexual assault on a child. As a condition of his probation, Watkins was to "not violate any laws" or "use or possess any narcotic, dangerous or abusable substance without a prescription."
Neither Watkins' plea agreement nor the written conditions of his probation expressly addressed the use of marijuana for medical purposes.
Five months after Watkins was sentenced, his probation officer filed with the court a "Special Report and Order," which stated that "defendant has acquired a certificate from the State of Colorado for the medical use of marijuana" and requested "further direction from the court."
At the time, an Arapahoe County District Court judge had sanctioned Watkins' use of MMJ, much to the dismay of District Attorney Carol Chambers.
The District Attorney filled an appeal filed a motion to reconsider the order approving Watkins' use of marijuana for medical purposes. In the motion, she argued that, because possession or use of marijuana – even for medical purposes – is a federal offense, therefore conflicting with the conditions of Watknis' probation.
On Thursday, the Colorado Court of Appeals agreed, stating that the Arapahoe County District Court judge erred in allowing Watkins to use medical marijuana during his probation. In their ruling, the court said that when people are prohibited from committing another offense while on probation, that includes federal crimes, and that the state constitution doesn't exempt probationers from complying with federal law.
Colorado marijuana reform activists at Legalize 2012, one of the groups behind Colorado's campaign to legalize marijuana for recreational use, describe the most recent ruling as "a huge blow to medical marijuana patients statewide, many of whom will be forced off of their safe, effective and natural cannabis medicine and forced to use dangerous and expensive pharmaceutical alternatives.
"Previously, probation departments across Colorado had wide discretion into whether or not a patient on probation would be allowed to use their medicinal cannabis," Legalize 2012 said in a statement. "With the Court of Appeals ruling, the ability of probation officers to address individual patient situations on a case-by-case basis has been eliminated and replaced with a statewide 'Zero Tolerance' policy for medical cannabis use and probation."


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"Job Security is abundant "
- Comp & Benefits
- Work/Life Balance
- Senior Management
- Career Opportunities
I worked at Anheuser-Busch
The people who work at Anheuser-Busch are some of the most talented and well rounded people i have meet in my professional career.
The company has a great office environment and has several in office activities to keep the work week short and enjoyable.
Union workers abound on the manufacturing floor and there is a bit of divide between hourly and salary employees.
Integrate the hourly employees with the salary employees and the overall atmosphere of the plant would be greatly improved
"good growth and opportunities "
- Comp & Benefits
- Work/Life Balance
- Senior Management
- Career Opportunities
I have been working at Anheuser-Busch
Prospay is competitive
free beer!
good advancement opportunities
challengingConsloss of several benefits/privileges since take over
RecommendsNo opinion of CEO -
3 people found this helpful
"Welcome to Temp Land... "
- Comp & Benefits
- Work/Life Balance
- Senior Management
- Career Opportunities
I have been working at Anheuser-Busch
Pros- Still somewhat prestigious in the St Louis market, because most people don't know any better
- Above-average entry-level pay (if you can get on full-time, that is.)
- In general - smart, fun, upwardly-mobile coworkersCons- Doing the work of 2 $60k/year full-timers, as a $14/hour contractor (temp) with NO benefits
- Watching other contractors get away with doing virtually nothing all day for that same $14/hr
- 50+ hour work weeks - terrible work/life balance, which is actually worse for the full-timers due to the number of lazy and/or no-nothing contractors everywhere
- Bleak prospects of getting on full-time, considering almost half of my department is already staffed with contractors.
- Very little recognition for outstanding performance - Old Guard AB holdouts in middle mgmt are too busy covering their own ass and protecting/promoting buddies, to see the value in anyone new
- Mixed messages from upper mgmt and conflicting goals across departmentsAdvice to ManagementAdvice- Stop viewing (and treating) your workforce as an expense... they can be your best asset, and by far your best ambassadors in the marketplace
- Contractors are NOT saving you money. Hire HALF that number of actual employees, that are experienced and/or motivated - then watch productivity skyrocket.
- Continue purging Old AB cronies from the middle mgmt ranks... those of us that came in after the buyout don't care about the "good old days", and we're interested in moving forward. Help us get out of the tug-o-war that's going on inside the company.
- Actually LIVE by the core principles you espouse, and stop just paying lip service to them. A "Program" does not create "Excellence" within a company - bright, motivated people do.Doesn't RecommendDisapproves of CEO -


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It seems the term "black Jesus" is more than just an awful Everlast song, and a good way to get lost in the deepest depths of the Internet for a few hours. Black Jesus lives, and his human reincarnation is Robert Griffin III.
Fred Davis is familiar with the dogma of Black Jesus. And with unwavering confidence yesterday after Griffin's 138 rushing yards that included two scores on the ground during Washington's 38-26 win over Minnesota, Davis declared that the Redskins QB is in fact Black Jesus.
From the D.C. Sports Bog, behold Davis' comments to Comcast's Rob Carlin shortly after the game :
"You really can't say much more," Davis said. "I mean, like I said, he's Black Jesus right now. He saved us today. He's a great player. He makes plays. And he did what he had to do on that third down. We've been talking about him protecting himself a lot more, but he seen an opening and made a play. And what can you say? I mean, he's a great player."
I don't know about you, but I believe everything an amateur lawyer tells me.


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Real-time strategy games are more common than any other kind of PC game. Over the last five years, countless games have tried to combine strategic decision making with elements of pure action. Some real-time strategy games, including classics such as Westwood's Command & Conquer and Blizzard's Starcraft, became so popular that they were ported from the PC to various video game consoles, where they met with still more success. Games like these clearly inspired Hundred Swords, a simple but distinctive game that was originally released a year ago in Japan for the now-defunct Sega Dreamcast console. Created by Smilebit, a company known for its inspired graffiti game Jet Grind Radio, Hundred Swords is now available in the US, for the PC, in English, and for a retail price of less than $20. If for no other reason, Hundred Swords deserves credit for being the first of its kind--a PC port of a real-time strategy game originally designed for consoles.
Hundred Swords isn't the greatest real-time strategy game you'll ever play. Its mechanics are simplistic, its controls can be cumbersome, and the pathfinding for the game's units is dreadful--you move units not individually but in regiments, yet individual units will get cut off from their groups and get stuck behind various obstacles all the time. Hundred Swords has a few interface problems. You can't group-select regiments but must order them individually, though you can set waypoints. And though you can quickly jump to any of your regiments by clicking on the portraits of their commanders, you can't move your units by clicking on the minimap. So there's a lot of unnecessary scrolling and clicking. Also, the artificial intelligence of the computer opponent isn't anything special, and in fact, most of the scenarios are completely scripted anyway. Fortunately, your units will at least fend for themselves if left to their own devices. You can't save your progress in the middle of a battle, but the battles generally aren't that tough.
The gameplay itself requires a basic grasp of tactics--you'll control a few different types of units, including cavalry, infantry, archers, and mages, and for the most part, each of these is strong against one particular unit type but weak against another. Some missions are purely tactical, forcing you to make due with a limited number of units. Other missions involve a base-building system, where you'll quickly set up two kinds of refineries that mine two different resources, with which you'll build a barracks and then recruit more generals who can in turn draft more troops. Once you get accustomed to the pathfinding problems, and start using the game's waypoint system to compensate for them, you'll find that some of the missions can actually be rather fun--they're fast-paced, the unit types are well balanced, and you can conduct battles between more than a hundred units simultaneously.
What Hundred Swords does rather remarkably well is weave an epic tale that creates a really great context for the gameplay. Featuring dozens of beautifully hand-painted scenes and character portraits, Hundred Swords effectively draws you into its fantasy world during the cutscenes between battles. The game's actual plot can be hard to follow--it's about a boy king and his role in a brutal civil war between the various clans of his divided nation. But the attention to detail evident in the game's artwork and character design, and the way the game unabashedly takes itself seriously, is actually impressive. If you've ever played a great Japanese role-playing game, such as some of the games in the Final Fantasy series, then you'll have an idea of what to expect from Hundred Swords' characters and storytelling.
The story unfolds over the course of Hundred Swords' campaign mode, which consists of a series of linked scenarios that must be completed in order. Before each mission, you'll be given a number of gameplay tips that serve as a tutorial for the task at hand. These are helpful, especially considering Hundred Swords comes packaged with the shortest manual in PC gaming history--it's zero pages long! There's text on the inside of the front and back cover explaining the basics of the gameplay, and that's it. Fortunately, the game is easy to figure out, thanks in part to the way the campaign is structured. New units and elements of play are introduced very gradually, and they're always explained completely and concisely. Since Hundred Swords was designed for console gamers, it doesn't assume that you've ever played a real-time strategy game before.
Hundred Swords also includes more than a dozen stand-alone single scenarios, which range in complexity and difficulty and make for a fine diversion from the core campaign mode. In these, you can play as some of the other factions you'll encounter in the campaign, all of which are functionally similar but do seem a lot different, mostly because of the way they look. There's also a multiplayer mode that allows you to battle with up to three other players over a LAN. Internet play is supported, but only via a direct TCP/IP connection. Though the missions in Hundred Swords are all pretty basic, and every battle takes place on a rather small and plain rectangular map of some sort, there's no mission editor included with the game.
Aside from the hand-painted artwork, Hundred Swords looks crude. Though it uses a fully 3D engine, the game is locked at a low 640x480 resolution and uses washed-out colors and plain textures. At least the system requirements are low. The default isometric camera view is zoomed in rather close to your units, and a fogging effect severely limits how much of your surroundings you can see at any given point. You can optionally switch to a bird's-eye view, but from this angle, your units are all indistinguishable from each other. Fortunately, the minimap helpfully distinguishes your units from those of the enemy--you'll have to refer to it often.
Hundred Swords doesn't sound particularly special, though the audio works fine. The musical score sounds tinny, but it fits the theme of the game well. The sound effects during battles consist of the sorts of sword slashes and arrow whooshes you'd probably expect, along with some rather odd-sounding synthetic screams from the various units.
The fact that it doesn't look, sound, or even play all that great means you couldn't wholeheartedly recommend Hundred Swords to fans of conventional real-time strategy games. But the game's unique style and epic story, along with its low retail price, make it worth checking out for anyone who's played and enjoyed other Japanese games or anyone looking to try something different.


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Showing All "Buraka Som Sistema" Posts
May 6th, 2011 7 Comments
This week we've got new videos from Buraka Som Sistema, Herman Düne, Lady Gaga, The Cave Singers, and Rusko. I put the Buraka Som Sistema and Rusko videos next to each other because I think they're…   Read Story »
Apr 2nd, 2010 1 Comment
Dr. Martens are celebrating their 50th anniversary with a digital ad campaign designed to remind you that rock stars wear Dr. Martens. This didn't work so well last time around. But this time they're…   Read Story »
Mar 4th, 2008 4 Comments
We don't know much about Portugal's Buraka Som Sistema, aside from the fact that they have a MySpace page, and that last night our friends at Discobelle posted a video that we wound up…   Read Story »


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Hebrew Names Version (HNV) | New International Version (NIV) |
8 Don't be ashamed therefore of the testimony of our Lord, nor of me, his prisoner; but suffer hardship with the Good News according to the power of God, | 8 So do not be ashamed to testify about our Lord, or ashamed of me his prisoner. But join with me in suffering for the gospel, by the power of God, |
The Hebrew Names Version is in the public domain. (Hebrew Names Version - The Holy 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) |


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Day 3
Rise early for a quick breakfast in Cardiff-by-the-Sea: either a spicy egg burrito at Pipes Café (121 Liverpool Dr., Cardiff-by-the-Sea; lunch for two $15) or a velvety glazed doughnut at VG Donut & Bakery (106 Aberdeen Dr., Cardiff-by-the-Sea; 760/753-2400; doughnuts for two $2), plucked straight from the oven. La Jolla, 14 miles south, has its fair share of white sand along the pristine coastline. It's also home to Karl Strauss Brewing Co. (1044 Wall St., La Jolla; 858/273-2739; karlstrauss.com; drinks for two $11). Try the award-winning caramel-and-fruit-inflected Red Trolley Ale—or, if it's still too early for a pint, continue an hour south to San Diego's Ocean Beach neighborhood and the new Pizza Port (1956 Bacon St., Ocean Beach; 619/224-4700; lunch for two $16), where you can choose from a selection of whole-grain pies and handcrafted brews, including the amber-hued Cho Saiko ("radical," in Japanese surfer slang). San Diego recently welcomed a number of new hotels and restaurants, such as the sleek Sé San Diego Hotel (1047 Fifth Ave., San Diego; 619/515-3000; sesandiego.com; doubles from $159), which has 181 rooms with oversize windows and Brazilian walnut floors. Cucina Urbana (505 Laurel St., San Diego; 619/239-2222; dinner for two $65), in Banker's Hill, serves Piedmontese Barbera wine and house-made lobster ravioli, though be warned: You'll want to exchange your shorts and sandals for pants and stilettos for this SoCal finale.


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First registered on October 12, 2005 .