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From the desk of Dean Graham:
Bloomington, Indiana --
Please join me in congratulating Beth Gazley and Ashlyn Nelson!!
Beth Gazley received the RGK Center-ARNOVA Presidents Award for 2012. This is a joint award from the University of Texas' RGK Center for Philanthropy and Community Service and ARNOVA (Association for Research on Nonprofit Organization and Voluntary Action) and is offered annually to encourage innovative, foundational research in the field of nonprofit and philanthropic studies. The selection committee, which included several past presidents of ARNOVA, awarded the $10,000 prize to Gazley for her research proposal titled "Creating an Empirical and Conceptual Map of Government-Supporting NPO." The project will be examining the creation of tax-exempt entities in the U.S. that raise funds for government services. Gazley will be working with a team of student and faculty collaborators, including Ashlyn Nelson.
Ashlyn Aiko Nelson received an award from the Multidisciplinary Ventures and Seminars Fund through the Office of the Vice Provost for Faculty and Academic Affairs. The $5,000 grant will be used toward the project "Indiana University—Bloomington Economics of Education Seminar Series." The seminar series will bring leading economists conducting applied education policy research to the IU campus. The series aims to enhance IU-Bloomington's reputation as a leading research institution in this area; to encourage and attract scholarly research and student engagement in the field of education policy; to provide a common platform for intellectual exchange between IU and researchers and policymakers at other institutions; and to provide the larger IU community with an opportunity to engage with experts on nationally prominent education policy issues. Nelson chairs the seminar series, along with Cassandra Guarino from the School of Education and Michael Kaganovich from the Department of Economics in the College of Arts and Sciences. The award is part of a fund set up to promote interdisciplinary collaborations among faculty members.


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Utilizing fresh ingredients and her grandmother's recipe, Trish of Sugar by Trish fashions handmade sugar cookies into celebratory treats for any occasion. A cookie bouquet blooms with sugary sweets baked directly on a stick and arranged in a complimentary keepsake box. The oven-warmed arrangements cheerily celebrate occasions such as birthdays, pet fondness, new babies, and a cookie jar's first words. Bouquets range from small to large ($25–$40) and lovingly assemble 6 to 12 decorated desserts in carefully wrapped plastic with matching ribbons. Icing aficionados can request customized cookie assortments, such as cookies decorated like brussels sprouts to trick kids into eating their dessert.
Perkins began as a single humble Ohio pancake house in 1958. More than 50 years––and 440 national locations––later, each Perkins restaurant stays true to its roots by keeping those signature buttermilk pancakes the focal point of a 90-plus-item menu. Cooks layer the popular flapjacks in stacks of two, three, or even five and make the fluffy towers all the more tempting with toppings such as glazed strawberries, whipped cream, or flavored syrups. Breakfast favorites—including hearty omelets and country benedicts—are served all day, meaning kids and adults can order short stacks to accompany their jumbo-shrimp or steak dinner, instead of smuggling them in under a stovepipe hat. Unlike most other chain restaurants, Perkins also features in-store bakeries that churn out the shop's real fruit and cream pies, muffins, and chocolate-chip cookies.
Canadian BeaverTails started from a family recipe more than 30 years ago: fried dough in the cylindrical shape of a beaver tail, topped with sugary delights. The treat has since become iconic—there are 115 Canadian BeaverTails locations throughout the country, and U.S. President Barack Obama reportedly made it a point to try one of the pastries when he visited Ottawa in 2009.
After a piece of whole-wheat dough is stretched into the shape of the national animal's tail, it gets float-cooked in canola oil, and then dressed with delectable spreads and toppings. The pastries come in a variety of flavours, separated into several categories: Classic, Indulgent, and Decadent. The Classic version features cinnamon and sugar. Meanwhile the Indulgent variety includes flavours such as maple butter with chocolate sauce, and the Decadent BeaverTails add richer toppings such as chocolate hazelnut with Reese's pieces.
No one can accuse baking guru Tanya of skimping on her ingredients, which include real butter, vanilla beans, bavarian cream, and caramelized pralines. She lavishes both time and attention on each of the creations that incorporate these lavish components, ensuring that each custom 3-D cake tastes as good as it looks. In addition to sculpting deluxe desserts in the shapes of Chanel purses, Twilight books, or any other creative request, Tanya whips up classic cakes to accompany special events such as birthdays or the family dog's high-school graduation. The multitalented chef also conjures cupcakes and pastries including eclairs, tarts, and miniature cheesecakes, which make taste buds swoon with such gourmet tastes as Nutella and Toblerone. :m]]
Yogen Fr?z has an interesting answer for yogurt shops that simply top their swirls with fruit?it mixes mango, bananas, watermelon, and kiwis right in with the yogurt. These colorful, fresh creations boast low or no fat as well as a heaping helping of digestion-friendly probiotics. Of course, customers of the shop?which has more than 1,400 locations in more than 47 countries?can still opt for a traditionally topped cup of yogurt, as well as for smoothies or cups topped with fruit, granola, and yogurt, that have similar nutritional benefits.

subset: commoncrawl


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St. Bonaventure Bonnies (14-15)
@Xavier Musketeers (23-7)
Saturday, March 06
Cintas Center
Attendance: 10,031
St. Bonaventure
Cincinnati, OH (Sports Network) - Jordan Crawford scored 22 points to lead 25th-ranked Xavier to a 93-72 win over St. Bonaventure in the regular-season finale for both teams at Cintas Center.
Jamel McLean poured in 15 points for the Musketeers (23-7, 14-2 Atlantic 10), who finished with the same record as Temple and captured a share of the league title for a fourth straight year but will enter the upcoming conference tournament as the No. 2 seed due to the Owls holding the tiebreaker.
Jason Love added 14 points, Dante Jackson had 11 points and Terrell Holloway contributed nine points and 10 assists in the victory.
"Making history - there's nothing like it," Love said. "I can't put into words how it feels to win a fourth straight conference title."
Andrew Nicholson led the way with 21 points for the Bonnies (14-15, 7-9), who saw their four-game win streak halted. Chris Matthews netted 14 points while Jonathan Hall posted 11 points and eight rebounds in the loss.
"We had to play an A-plus game and they had to play a C game if we were going to win," St. Bonaventure coach Mark Schmidt said.
Xavier scored 16 of the game's first 20 points, with a Mark Lyons bucket from in close capping the early surge with 13:45 to play in the first half.
From that point, Xavier went on a 10-2 run and opened an even bigger advantage. A three-point play by McLean made it 19-6 then Lyons added a layup before consecutive scoring possessions -- the first a jumper by Holloway and the second a three-pointer by Jackson -- gave the hosts a commanding 26-6 lead near the midpoint of the half.
A basket by Hall with 5:46 to go brought the Bonnies within 32-20, and several minutes later, a three-pointer by Matthews cut the SBU deficit even further, to 38-30.
Holloway's jumper gave the Musketeers a 44-32 lead at the break.
In the second half, the hosts were simply too much. Crawford's layup over five minutes into the frame put Xavier ahead by 18, 58-40, before a fastbreak jam by Kenny Frease pushed the lead to 22 points.
Nicholson's dunk with 6:50 on the clock drew the Bonnies within 15, 72-57, but a triple by Crawford over a minute later was the start of six straight points that eventually put Xavier back on top by 20 and the remaining minutes were dedicated to honoring the seniors.
Mike Foote, Brent Hampton, Frank Scagliotta


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Entry fees are $20 per adult, $10 per student, with a household cap of $50. Proceeds will go to Anoka-Hennepin schools to support literacy. Each school will receive proceeds in proportion to the number of participants from that school. Children who take part will receive a free book.
Registration forms are available at Anoka-Hennepin school offices. You can also register online at www.anoka.k12.mn.us/ahef. If you've got questions, call Tess DeGeest at 763-506-1105.
City of Anoka
Police to host pet vaccination clinic
The Anoka Police Department's Community Service Unit will hold a pet vaccination clinic from 9 a.m. to 1 p.m. on April 13.
Owners should bring their pets to the animal containment center next to the Greenhaven Golf Course. Dogs and cats must be on a leash or in a pet carrier, and animals must be at least three months old.
A rabies vaccination will cost $11. Other vaccines that prevent a variety of illnesses, including Lyme disease, distemper and hepatitis, will be available. Costs range from $13 to $23 per vaccine. City pet licenses also will be available.
For more information, call 763-576-2850.
Osseo schools
Elm Creek principal wins leadership award
Jim Meyer, principal at Elm Creek Elementary School in Maple Grove, has won the 2013 Leadership Achievement Award, sponsored by the Minnesota Elementary School Principals' Association.
The honor recognizes principals whose leadership and efforts have made noteworthy contributions to improving education, their communities and their profession.
Cast a ballot in parks photo contest
The public can view and vote for their favorite snapshots in Brooklyn Parks's first "Picture in the Park" photo contest. Photos are on display through April 1 at City Hall, 5200 85th Av. N.


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Most Popular in:
Body Treatments
New in Body Treatments (page 23 of 34)
Unusual Pedicure Treatment Features Fish
A spa in Northern Virginia has begun offering pedicures that features the garra rufa fish to get rid of dry, flaking skin.
Mediterranean Menu Inspires Skin Care
By: Nica Lewis
The obsession for natural and organic beauty products with ingredients sourced from popular tourist hotspots, such as the Mediterranean, is taking a new direction ...
A New Look at Cellulite, Part 1
By: Peter T. Pugliese, MD
Discover the mechanism and causes of cellulite in order to understand how to treat it.
Asian Traditions Meet Tomorrow
By: Bryan Durocher
Integrating spiritual elements of Eastern culture with the convenience of Western technology, spas in Asia are offering top experiences.
The Psychology of Touch
By: S. Mercedez Calleros
Skin care professionals can connect with clients on physical, mental and emotional levels through the power of touch.
Changing the World With Your Bare Hands
By: Jane Wurwand
In today's touch-phobic society, your job as a skin care professional never has been more important.
A Better Butter
By: Mary Bemis
The use of shea butter is growing, as more spas add treatments that highlight the hydrating and healing benefits of this nourishing natural ingredient.
The Journey
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More spas are creating specialized journies for clients who want to escape the stresses of everyday life.
Beautifying the Body
By: Mary Bemis
Slow the process of aging by taking good care of your clients' skin from the inside out and the outside in.
Stress and the Skin
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Help your clients manage the everyday stressors that can contribute to poor health and unwanted skin conditions.


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Tue, Aug 19, 14 at 23:22
Stir it up First year for me. Looks like it just flows up out of the pot. Does anyone have an older one? Would love to see how it develops. Not many pics via search. Thanks |
Follow-Up Postings:
- Posted by DelawareDonna 5A (My Page) on Wed, Aug 20, 14 at 17:43
The pic is great, but so is the background. Love the grey patio pavers. DD |
- Posted by Don_in_Colorado 6a (My Page) on Wed, Aug 20, 14 at 19:46
I don't have this one mbug, but I like yours. Don B. |
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Bon Appétit | August 2009
by Lora Zarubin
I made this with prosciutto and honeydew melon, and thought it was delicious. A no-cook dinner with seasonal ingredients.
28 reasons why doughnuts (and doughnut holes)baked or fried, glazed or dustedare perfect morning, noon, and night
plus: everything you need to know about making doughnuts at home ›
Get the inside dish on 10 restaurants Parisians don't want you to know about
plus: Over 1,300 recipes à la Française to cook at home ›


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'Waterkloof Four' man wants parole
Comment on this story
Johannesburg - One of the "Waterkloof Four", Frikkie du Preez, has lodged an urgent application to be released on parole again, Beeld newspaper reported on Wednesday.
Du Preez's lawyers made the application in the High Court in Pretoria on Tuesday.
This came after Du Preez and Christoff Becker's parole was revoked when a video emerged of the pair allegedly drinking alcohol and using a cellphone at the Kgosi Mampuru prison.
The Waterkloof Four - Du Preez, Becker, Gert van Schalkwyk and Reinach Tiedt - were released on bail on February 11 after being jailed for beating a homeless man to death in Pretoria in 2001.
But Becker and Du Preez were sent back to prison on February 28.
Becker recently made a similar application but the court argued that it was not an urgent matter.
Judge Eberhard Bertelsmann will hand down judgment on Thursday. - Sapa
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