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First Age
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Flawed and Fair: 1. Victims of Lorien
Ecthelion hated Glorfindel.
He hated Glorfindel's easy charm, his ready laugh, his air of entitlement and serenity. Above all, he hated Glorfindel's golden beauty, so rare on this side of the Great Sea. That shining hair was a particular irritant. For one, it was overrated: he had heard it compared to sunlight, when, in reality, at night it was barely brighter than a candle flame. And then, it was a serious safety risk: Glorfindel would insist on wearing it unbound even when dressed for battle, ignoring Ecthelion's cautionary tales of hunters whose free-flowing hair got caught on something at the worst possible moment.
Ecthelion hated Glorfindel because there was no real reason to hate him. Because he was brave, and kind, and neither shallow nor pretentious. Because he got up early and did all his work without complaint, but still managed to sympathize with the work-related complaints of others. And because, in spite of all his obvious charms and graces, and in spite of all that ridiculous hair, he was a competent warrior and leader of men.
And then, Ecthelion hated Glorfindel because he was so universally loved. It wasn't as if people did not love Ecthelion also, but that love was of a respectful, remote kind. He was admired as a tough but reasonable captain, and as an unusually accomplished singer. Glorfindel was loved on a personal level. Complete strangers would find it quite natural to wish him a happy begetting day, right there in the street. Ecthelion had heard random people discussing his beauty and his warmth as if they were perfectly acceptable topics of general conversation, matters of shared interest.
Ecthelion, meanwhile, wished Glorfindel gone, gone and forgotten. Daily, hourly, he longed to recover his peace of mind, to finally stop counting Glorfindel's many fine qualities. For the true reason why Ecthelion hated Glorfindel, a fine man he might so easily have come to love as a brother, was that Glorfindel was perfect, while Ecthelion himself was flawed through and through. It did not help that few were aware of his flaws, nowadays; Ecthelion himself knew the wrongness was still there, and he hated Glorfindel for throwing it into such sharp relief with every graceful gesture, every movement of his golden head.
It was not jealousy. That would have been a natural response to all those perfections, slightly dishonourable, perhaps, but nowhere near as shameful as the truth. Still, Ecthelion did not want to be suspected of so petty a feeling, and so he worked hard to keep his hatred hidden. He worked even harder to keep it going. He needed it: his dreams made that clear. For, when Ecthelion dreamt, his loathing would abandon him and he would spend time with Glorfindel quite happily. Sometimes, they would simply feast together, without restraint, or engage in elaborate swordplay, or ride difficult, spirited horses. Innocent pleasures, all—but Ecthelion was subtle enough to read the meanings behind them. Worse were the dreams that needed no interpretation. Ecthelion cursed the public baths of Gondolin, where a warrior was expected to sit beside his peers. Without all the information his unwilling mind had picked up there, his dreams would never have been so maddeningly and verifiably accurate, at least in their surface details.
One morning Ecthelion woke up feeling quite drained after a vivid dream in which Glorfindel had taken a poisoned arrow to the upper thigh. It had fallen to Ecthelion to suck the venom from the wound, and then to dig for the arrow with his dagger. Quite vigorously. It was a new dream, and its combination of realism and blatant allusion had proved very potent. Really, the best thing that could be said about it was that it had not been one of his Fingon and Maedhros fantasies. He did not know why the story of that cliffside rescue should have sounded such a resonant note within him; all he knew was that Glorfindel's hair would sometimes take on a red tinge in the evening sunlight, and that, outside of his dreams, he had never seen Glorfindel helpless, or disheveled, or even visibly pained—which was just as well, since the merest thought of it could make him as hard as the rock beneath the city.
It was all wrong, in so many ways. For one unwed to be haunted by desire was bad enough, but to be haunted thus by unnatural desire—it was the most spectacular failure of will and character imaginable. Once upon a time, Ecthelion had believed that the Valar must be weeping for him, but then he had remembered that they—well Nienna, anyway—wept mostly in compassion, and that he deserved none. Now he imagined them angry and disgusted at the way his weakness had, at times, conquered both his body and his mind.
Although, really, one might have expected Lorien to have done something about the dreams by now. For one, they were starting to interfere with Ecthelion's ability to perform the tasks required of a Lord of the Guard.
On the day after the poisoned-arrow dream, Ecthelion began his work feeling rather peevish and disagreeable—but determined to keep his temper. If he could not fix his great flaw, he would at least attempt to be the best man he could be in lesser ways. He would be calm and fair.
It did not matter that the night shift had reduced the guard room to an unusable mess, or that his favourite sword was inexplicably missing, or that the weekly rota sheet appeared to have been filled in entirely at random, and then by someone with only a marginal understanding of basic spelling and no common sense. This unknown individual had actually assigned something called a "hoarse partol" to the White Tower. Since there weren't enough raspy-voiced men in the guard to form a whole patrol, Ecthelion had to assume that this was to be the mounted patrol that normally roamed the larger squares. He had the feeling that getting the horses back down the tower stairs would somehow become his responsibility.
"So, the night shift has struck again," said Glorfindel.
That was all Ecthelion needed. What was Glorfindel doing in the guard room? He was off duty. It was right there on the rota sheet: "Off duty: Lard Glorf. of Flour", sounding like a cryptic recipe for bad cake. And yet, there he was in the doorway, and the guards were beaming at him even before he had walked into the room and offered to help them clear up the mess.
Ecthelion would not beam. He would not wonder whether Glorfindel was there to talk to him, would do nothing to encourage his already overenthusiastic friendship. Instead, he bent over his sheet. Still, he could not help sneaking enough brief glances to see Glorfindel drop to his knees and start cleaning out the fireplace. Such shameless gallantry infuriated Ecthelion. What was even more annoying was that he just knew that, although the fireplace was gloomy with soot, Glorfindel was not going to get dirty—except perhaps for some charming, small facial smudge. Even though he was now prodding the ashes with a poker.
No, not with a poker. With Ecthelion's favourite orc-slaying sword.
Ecthelion tried to count to twelve, but he had only reached five when he found himself on his feet and walking towards the fireplace. Once there, he loomed over Glorfindel, hand outstretched.
"My sword," he said.
"Excuse me?" Glorfindel looked up at him, all courtesy and helpfulness. There was a small, dark spot on his left cheek.
Wordlessly, Ecthelion grabbed for the weapon and drew it to his side with a wide flourish, spraying soot all around: onto the freshly swept floor, as well as onto Glorfindel's fancy green cloak. The symbolism was too amateurishly obvious, too bitter to handle with grace. Shaken, he stalked into his private office, where the table was covered with untallied weapon purchase slips. Sorting through them would be a tedious, unrewarding task—just the thing to help him calm down. He could clean his sullied blade later. He sat down and exchanged the sword for a pen.
So Glorfindel had decided to follow him and smooth things over. How typical of him.
"I am sorry about your sword," Glorfindel said.
"Don't be." Ecthelion glanced up. "I am the one who should be apologizing, for my rudeness. And for the dirt on your cloak. My apologies. I do know it was not your fault." He looked back down at the paperwork.
"Well, no, it was not my fault," said Glorfindel. "But... there is something else, is there not? You seem unhappy with me, somehow. I have been noticing it for some time."
Ecthelion searched for a reasonable response. "You have done nothing. I am a disagreeable sort."
"You are a singer, with an artist's temperament, that is true," said Glorfindel, annoying Ecthelion, who always thought of himself as a warrior first. "But I have never seen you treat anyone else unfairly. I know I must have offended you. Please, tell me how, so that I do not repeat the offense. Let me make amends."
He was leaning forward on the table by then, his hair falling forward past his ears, catching the morning sun. I have had this dream, Ecthelion thought. It ended here on this table, with all the paperwork well and truly ruined. He was very grateful for the concealment the desk afforded, but he hated Glorfindel for making him need it.
"I told you it is nothing. Surely you cannot expect every single person in the city to love you?"
Glorfindel shifted uncomfortably, no doubt shocked by the discourtesy of the question. And yet he remained in the room. "You do not love me, that is clear. But will you not tell me why?"
Asked a third time, Ecthelion could think of no plausible excuse. He would have to repel Glorfindel in some other way. "You will not like my answer," he said.
"I can take it, whatever it is."
Ecthelion fought down a bitter smile at the irony of that statement. "Well, then, the truth is this: I am jealous of you. You are well-loved, an image of perfection. You see, I am a petty sort, that is all. Nothing can be done about it."
"Do not be ridiculous. You are not petty, and clearly have no reason to be jealous. I expect that you are simply too courteous to admit that you find me unbearably smug. A few people do seem to feel that way."
Ecthelion stared at Glorfindel. The expression on his face was knowing. Smug, even.
"In reality, I am well aware of my many flaws," he said.
"Oh, good." Ecthelion looked back down and shuffled the papers.
"You do not believe me? Truly, I am." Glorfindel stood up very straight, as if preparing to deliver a formal recitation. "To begin with, I am somewhat vain. You yourself have often commented on my obsession with my hair. Of course, it is rather nice hair."
He paused to draw a strand through his fingers. Ecthelion watched it change colour as it moved between sun and shade: bright polished gold to ancient gold, the colour of treasure.
"Also, I enjoy being liked far too much," said Glorfindel. "Indeed, I sometimes find myself wondering what course of action would make me more likeable, instead of what course of action would be right. And then, there is my greed. It is not that I like money, but I do enjoy surrounding myself with the beautiful things it can buy. I have never spent my own salary on good equipment for my poorer soldiers, the way you have." He gave Ecthelion a look so full of warm admiration that Ecthelion's stomach turned. Or perhaps it was his heart that fluttered. At any rate, something moved around inside him: whichever organ is in charge of horribly inappropriate emotion.
"I also enjoy the sensual pleasures more than is seemly."
Glorfindel's voice drew Ecthelion away from the contemplation of his organs. Then the actual words hit him. He started. Though his mouth opened, he could think of nothing to say.
"It is true! I love wine and rich food. Really, I am quite certain that a natural ascetic like yourself would be utterly disgusted by the amount I can consume when out on the town—"
"I am not a natural ascetic."
"But of course you are. Everyone knows it. You do not care about your food at all, and as for the other desires of the body... I would be very surprised if you had ever had any problems with... lustful feelings... even in your early youth."
Again, words eluded Ecthelion.
"See? I am right!" said Glorfindel. "I, meanwhile—" His face reddened slightly. He turned to look out the window. "Let us just say that I sometimes have to concentrate very hard so as not to utterly disgrace myself. Virtue does not come easily to me. These strange ideas seem to just seep into my mind at the least suitable moments. Very strange ideas. I suspect they are not even physically possible."
He was silent for a moment. Since his eyes were averted, Ecthelion felt free to stare at him just as much as he liked. He hated the way the blush only made Glorfindel look better: healthier and brighter. His lips were reddened and parted slightly. It was enough to give a deeply flawed man his own ideas. Ones he knew to be physically possible.
"But I cannot tell you more. You would be utterly shocked," Glorfindel concluded.
"Try me," Ecthelion almost replied. But then he realized he did not want to hear any sort of nonsense about Idril or Aredhel or whatever other beautiful highborn maiden had captured Glorfindel's imagination. He did not want her appearing in his dreams, perhaps even—knowing Lorien's usual style—joining in. "Then, by all means, let us not shock me," he said instead.
"Right." Glorfindel collected himself. "But please do keep in mind that I have impure thoughts. And dreams. Indeed, I sometimes wonder just what Lorien is thinking."
This question was so intimately familiar to Ecthelion that, momentarily, he found Glorfindel's attempts to blacken his own name rather endearing. He had to remind himself that one of the reasons he hated the self-obsessed twit was that he was so intrinsically likeable.
"But enough about that," the twit was saying. "I also—"
There was a timely knock on the door.
"Come in," Ecthelion called.
Elemmakil, one of his captains, entered and bowed.
"Lord Glorfindel! I am so glad to find you at last—King Turgon has just sent word that he wants to speak to you, at your earliest convenience."
Ecthelion's first thought was of the patrol in the White Tower. Perhaps Turgon had decided that the horses might find Glorfindel's presence soothing, as they undoubtedly would.
"King Turgon?" asked Glorfindel. "Why? What has happened?"
"The message did not say." Elemmakil fidgeted. He glanced from his own trusted captain to Glorfindel, who was trusted by all, and his guardsman's stance relaxed slightly. "The messenger, however, said that the Lady Aredhel wishes to leave the city and visit her other brother. And that she has requested Lord Glorfindel's presence in her honour guard."
Glorfindel's eyes widened. To Ecthelion, also, the first part of the explanation had come as an utter shock. No one had left the city in centuries. The second part, however, sounded just right: for who was more suitable for an honour guard than Glorfindel, even with all his self-confessed flaws?
It was only when he was alone again that Ecthelion realized that he was about to get his wish: a Glorfindel-free life. The thought slipped past his defenses and hit him like a sword-hilt to the stomach.
Author's notes:
1. I want to assure everyone that the puns/misspellings were hilarious in Sindarin.
2. The much-mentioned Lorien is, of course, the Vala of dreams.
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Aviatra Ceramic Birdbath - Sierra Garden
by Smart Garden | Item #: 767351 | Model #: 207104-SG |
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This simple yet elegant ceramic birdbath is sure to be a hit to all the visiting birds in your garden.
This simple yet elegant ceramic birdbath is sure to be a hit to all the visiting birds in your garden. Enjoy as your feathered friends visit your garden oasis. This birdbath offers a unique look of style, elegance, balance and beauty in a high quality Sierra Garden Green glaze.
For additional questions or concerns regarding this product, please contact the Manufacturer's Customer Service Department at 1-813-343-5775.
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Warranty Information1 year
Smart Garden has a one year manufacturer's warranty on products from the date of purchase. If the product fails due to a defect in material or workmanship, Smart Garden will replace or repair the defective parts free of charge. See instruction manual for contact information.
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The power inverter coolant pump may fail resulting in illumination of the Check Engine Light associated with fault code P0A93 stored. Our technicians tell us the power inverter coolant pump should be replaced if this occurs. A revised pump is available for 2004-2006 models, Toyota service bulletin #EG001-07.
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Check Engine Light With Code P1121
The Check Engine Light may illuminate with a fault code P1121 stored. It is commonly caused by a failed three way coolant control valve. Valve replacement is recommended if this occurs.
The Fuel Gauge May Read Incorrectly
The fuel gauge may read incorrectly. Our technicians tell us there is a recalibration procedure which should be performed to correct this issue.
The Hybrid Transmission May Fail Prematurely
The hybrid transmission may fail prematurely. Our technicians recommend changing the transmission fluid every 30K miles in order to help prolong transmission life. This service recommendation is over and above the Toyota recommendation to "check" the transmission fluid every 30k miles.
Stalling or Loss of Power Due to Debris in Mass Air Flow Sensor
A no start or loss of power issue may develop if debris falls into the mass air flow sensor when changing or inspecting the air filter. Care should be taken when changing of replacing the air filter in order to avoid this issue.
The Center Multi-Function Display May Fail
The center multi-function display may failure. This is commonly caused by poorly soldered internal connection. Our technicians tell us that these display panels can be successfully repaired or reconditioned by a shop specializing in such repairs.
Restriction of the hybrid battery cooling fan may cause illumination of the Check Engine Light
The hybrid battery cooling fan may become restricted, resulting in illumination of the Check Engine Light and an associated fault code p0A82. Our technicians tell us that keeping the cooling fan clear of debris will help keep this fault code from setting and also may prolong the life of the hybrid battery.
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The fuel gauge may read incorrectly. A service bulletin has been released by Toyota regarding this concern. The fuel filler pipe or the instrument cluster may need to be replaced to correct this concern.


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Garth Knox
Garth Knox
fiddle, viola, viola damore
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Black Brittany
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Concerto for viola damore in d-minor RV 393
I Allegro
II Largo
III Presto
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Fuga libre for viola solo
Hildegard von Bingen
Ave, generosa
Guillaume de Machaut
Complainte Tels rit au main qui au soir pleure
Kaija Saariaho
Vent nocturne:
I. Sombres miroirs (Dark Mirrors)
John Dowland
Flow my tears
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Many instrumental compositions in music history, even if theyre called sonata, suite, sinfonia or even fantasia, are essentially dances or else exhibit an unmistakable dancelike character. Not a few examples of so-called art music also have their origins in the folk music of a particular country or make use of popular or folk elements. Under the title Saltarello, a 14th-century fast Italian dance in ¾ time that survives today as a folk dance, viola player Garth Knox couples works stretching from the 12th century to the present day and demonstrates how fragile, even arbitrary, is the line drawn between art and folk music, but also that between old music and new sounds. Taking up fiddle, viola and viola damore, accompanied by cellist Agnès Vesterman and percussionist Sylvain Lemêtre, Knox presents his own works alongside music by Hildegard von Bingen; he juxtaposes the exquisite Renaissance sounds of John Dowland against pieces by Kaija Saariaho that make subtle use of electronics, and sets arrangements of traditional melodies and anonymous dance movements against Vivaldis D minor Viola damore Concerto a sensuous survey of 1000 years of musical events.


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Blades of Grass and Pure White Stonesarr. Keith Christopher - Hal Leonard Corporation
"Blades of grass and pure white stone shelter those who've come and gone. �Just below the em'rald sod are boys who've reached the arms of God. �Buried here with dignity, endless rows for all to see. �Freedom's seeds in sorrow sown, 'neath blades of grass and pure white stones." The text alone is compelling in its own right, but when the lyrical folksong quality of the vocal lines is added, the piece becomes something of its own. Great music and a great message will make this work of favorite for years to come!


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James Beard Award-winning chef, restaurateur, and author Rick Bayless is the owner of the acclaimed Chicago restaurants Frontera Grill and Topolobampo. He is the author of the best-selling cookbook Salsas That Cook and a visiting staff member at the Culinary Institute of America.
Fusion Revolution
Standing amid the excavated layers of ancient civilizations in the Templo Mayor, right in the heart of modern Mexico City, Rick points out that Mexican cooking has always been a product of diverse cultural influences layered one on top of another. It might even be called the original fusion cuisine. And at the convent of Sor Juana, now a cooking school in Mexico City, Rick points out that of all the dishes in the Mexican repertoire, mole is doubtless the ultimate example of fusion food, born of a baroque melding of influences from nuns and native women who mixed old and new world ingredients to create a sauce of dazzling complexity. In his home kitchen, Rick prepares a less baroque version, Apricot-Pinenut Mole, served with turkey breast. Then it's back to Mexico for a look at where fusion fever has taken the cuisine today, with Asian influences ranging from sushi in Guadalajara to MP restaurant in Mexico City, where the in-crowd feast on Asian-fusion small plates that reinvent classic Mexican antojitos, with ingredients like wonton wrappers and hoisin sauce. Back at home, he reinvents one of these fanciful dishes, Seared Duck with Asian Flavors for Making Soft Tacos, a cross between a classic taco filling and Peking Duck. And finally, he takes us way off the fusion radar screen to a tiny stand in the village of Pitillal, where two culinary traditions, burritos (which, we discover, are a North American invention) and grilled shrimp, come together to create a fabulous fusion snack, known only to locals. Who says fusion has to be highfalutin?
Quest for Fire
Rick can't resist the kind of well-seasoned, simple food grilled over a live fire - the stuff he's enjoyed at thousands of markets, kitchens and restaurants all over Mexico, where cooking comes down to the simple combination of fresh ingredients and flickering flames. Deep in the Mexican countryside, he pulls over for a sizzling roadside snack - chicken grilled on an improvised oil-drum barbecue; then he shows us how to bring the idea home with a recipe for Roadside Whole Chicken with Knob Onions grilled on his backyard barbecue. At the bustling El Farolito in Mexico City, Rick gives us the lowdown on another Mexican fire-cooked favorite: Tacos al Pastor - succulent pork, grilled "gyros-style" on a vertical spit with pineapple. And that gets his appetite working for easy Chorizo, Potato and Mushroom Tacos made in his outdoor kitchen in Chicago. Then it's a visit to the mother church of meat and fire, El Canelo, an over-the-top outdoor restaurant in Guadalajara built around a giant fire-pit where pork, lamb, and other succulent meats are slow-roasted on spears around a crackling fire and every meal is a fiesta with dancers and live mariachi music. Inspired by all this heat and meat, Rick shares his technique for making Carne Asada, marinated beef, on his backyard grill.
The Capital of Hip
With more than 20 million people, and a dazzlingly rich cultural and culinary history, Mexico City is like its own planet - and these days, it's a younger, hipper planet than ever. Rick takes us on a dawn-to-dusk insider's tour that separates the hip from the hype, sharing some of the city's quirkiest, most happening hotspots, starting with an early morning Cappuccino and Enfrijoladas (creamy bean-sauced tortillas) at an organic market and cafe in ultra-cool Condesa, the " SoHo of Mexico City," and shows how to replicate this soulful breakfast in his home kitchen. Then it's back to Condesa with daughter Lanie for a stroll and shopping spree that yields all kinds of uniquely Mexican urban-chic treasures. For lunch, Rick settles in at a table at Pujol, the renowned leader of the city's cutting-edge culinary scene, discovering a spectacular parade of dishes that recreate traditional Mexican foods in stunningly artful presentations. He then takes us to La Bella Italia, an eighty-year old ice cream shop that's now a retro-chic neighborhood hangout - and the visit inspires them to make an easy Jamaica Ice at home. Surveying the city at sunset from the rooftop bar of a hot new hotel, Rick muses on the unique combination of old and new that defines everything he loves about the "Capital of Hip."
Welcome to Tequila
Tequila has come around - from "lick the salt and suck the lime" firewater, to chic drink of connoisseurs and hipsters alike. What exactly is this quintessential Mexican spirit, and what makes one tequila so-so and another sublime? Rick's on a mission to find out, and he takes us straight to the source, to the town of Tequila in Jalisco, where the first families of tequila still brew the stuff the old-fashioned way, from the slow-roasted heart of the blue agave plant. It's a crash course in tequila that takes us through every step, from the fields to the historic Herradura family hacienda, where the beautiful copper-clad stills of the original tequila works can still be seen alongside a state-of-the-art production facility. Along the way, we stop for tacos and a lesson in tequila drinking at a local restaurant, and Rick shows us another side of tequila - it's great for cooking, too. Back in Chicago, he shares his recipe for Tequila-Infused Queso Fundido, a classic warm cheese dip that's Mexico's answer to fondue, and Crepes with Tequila-Infused Cajeta (goat milk caramel), a rich "adult" dessert. It all adds up to one tasty conclusion: A good tequila is right up there with brandy - a national treasure that's literally and figuratively the spirit of Mexico.
Mexico Unplugged
When Rick wants to get away from the frantic pace of life in the restaurant world, he heads South. In this episode, he sets out to find the kind of ultimate serenity he's always sought in his favorite "secret gardens" of Mexico. It's a search that takes him from a mountaintop in the jungle to a mellow natural products store in a quiet corner of Mexico City and a traditional temazcal - a spa and sweat lodge where curanderos practice ancient healing arts. In his own secret garden in Chicago, Rick shows us how to prepare a soothing Chamomile Tea. Then, in Mexico City's beautiful San Juan market, he checks out some of the fresh vegetables that are the cornerstones of healthy, Mexican comfort food and, back at home, he shows us how to turn them into a creamy Mushroom-Potato Soup with Roasted Poblanos. Finally, he heads for a secluded Mexican beach to prepare fresh fish Tikin Xic seasoned with a Yucatecan achiote rub and grilled on an open fire, right on the beach. What could be closer to nirvana? Only one thing - a final high-wire thrill ride that sends Rick flying across a ravine under a dense jungle canopy.
Super-Hero Sandwich
Rick and his daughter, Lanie, check out Mexico's real-life, super-hero subculture. It's the surreal, splashy world of Lucha Libre - the beloved masked wrestling phenomenon that captures the Mexican imagination and spills over into every part of the culture, from politics to food. We join Rick on a hunt for the perfect snacks to eat while watching Lucha Libre with friends, as he visits street stalls outside a Mexico City arena that sell everything from tacos and snacks to colorful wrestling masks and capes - and along the way we discover the history of this uniquely Mexican blend of acrobatics, myth, mystery and morality play. At the colorful Sport Torta sandwich shop, Rick takes on El Sumo - a giant, no-holds-barred sandwich. Back at home, he and Lanie make Chilied Peanuts and Pumpkinseeds and Rick'ssoon-to-be-famous Torta for a Crowd, his take on the giant sandwich idea - two bold-flavored snacks that are the perfect larger-than-life accompaniments for a Lucha Libre party at home.
The Mothers of Invention
Sure, there are great male chefs in Mexico. But women are the true mothers of this cuisine. From market cafes to hip, new white-tablecloth restaurants, the cuisine of Mexico comes from a rich tradition of hearth, home and women's hands. Starting at the Convent of Sor Juana, the great 17th-Century Mexican poet, feminist and culinarian, Rick sets out on a treasure hunt in search of Mexico's great women chefs. There is his old friend, the revered Carmen Ramirez Degollado, herself a national culinary treasure, who is one of the great "keepers of the flame" of traditional Mexican cooking. She joins Rick and his daughter, Lanie, to make Shrimp Stew with Epazote at her famed El Bajio restaurant. Then they hit the other end of the spectrum, with a visit to Solange Muris at the muy moderno Manzanilla restaurant across town, to chat about wine, women and the new world of Mexican cuisine. Back at home, Rick and his favorite female chef, Lanie, whip up a fast family dinner: Seared Salmon with Spinach and Creamy Roasted Peppers and a surprise dessert: Mango Upside Down Skillet Cake.
Go Global. Eat Local.
Chilling out in Puerto Vallarta, the jewel of the Mexican Riviera, Rick gets thinking, not surprisingly, about food. Can he find the kind of authentic, mind-blowing, soulful Mexican food he loves even in a tourist Mecca like this? Rising to the challenge, he embarks on an all-day eating fest that turns into an invaluable insider's guide to "eating local," with tips on how to find the real thing amid the glitzy pretenders. The quest takes him from market fondas to a tiny tamaleria tucked away on a side street, inspiring him, along the way, to make two Mexican comfort-food classics, Guajillo Chilaquiles and Bistec a la Mexicana. Then he's off to the sleepy, working-class suburb of Pitillal for a locals-only treat: succulent shrimp burgers. And, of course, there has to be a "nightcap" - an after-hours stop at Taqueria El Carboncito, where the "PV" locals head for succulent pork tacos al pastor. It all adds up to a fast-paced, slow-food banquet that's right there for the feasting - if you know where to look.
Archaeology for Breakfast
We find Rick somewhere in the jungles of Mexico, pondering the great questions of the ancient world - like, "what was for breakfast?" Back in Chicago, he whips up a plate of Huevos Motulenos - Eggs Motul-Style - a heady, layered, "short-stack" of Mexican breakfast favorites piled on a tortilla, including fried eggs, chorizo, cheese, peas, beans, plantains, cilantro and salsa. But instead of digging in, he decides to dig down a few layers, like a culinary archaeologist, and investigate just how Mexican - and just how ancient - these beloved ingredients are. That investigation takes him to a dairy stall in Mexico City's cosmopolitan San Juan Market, a down-and-dirty pulqueria (a bar that serves pulque, a locally brewed "cactus beer"), La Tequila restaurant (where we get a lesson in the ancient art of making salsa in a lava mortar called a molcajete), and a market stall that sells, among other delicacies of antiquity, edible bugs. Working his way down to progressively more ancient foods, Rick ends up showing us how to make homemade Corn Tortillas, the pre-Columbian "breakfast of the ages." It's all surprisingly inter-connected, and itall comes together in an edible history of the Old and New World cultural influences that make Mexican cuisine so deliciously complex.~
Muses for My Menu
Over a beautiful plate of food in the kitchen of his white-tablecloth restaurant, Topolobambo, Rick muses on the idea of culinary muses. His creative inspirations are as diverse as the culture and cuisine of Mexico - ranging from leading-edge chefs to home cooks and market vendors. To show us what he means, he invites us to join him for a wildly inventive meal at Pujol, one of Mexico City's most exciting restaurants, where Chef Enrique Olvera turns traditional ideas inside out to create whimsical, world-class takes on the flavors of Mexico. From there, we pay a visit to one of Rick's favorite inspirations, a market vendor in Guadalajara who, for decades, has specialized in one perfect thing: birria - goat braised in a rich chile rub. Back in the Topolobampo kitchens, Rick riffs on that classic dish of west-central Mexico in Birria (Slow-Braised Lamb) Topolobampo-Style. Finally, a visit to a waterfront seafood restaurant outside Puerto Vallarta inspires him to invent Oysters Nuevo Vallarta back at his restaurant -another window into the creative process that has made Rick one of the world's leading re-interpreters of Mexican cooking.
Tips and Salsa
In Mexico, salsa is neither a dip nor an afterthought. It's an integral part of eating. "The more you know about salsa," Rick tells us, while snacking in a countryside restaurant near Guadalajara, "the better you'll understand Mexican cooking." And with that, he embarks on a journey into to the soul of salsa, packed with all kinds of helpful tips and techniques that prove a tasty point: salsas can really cook! He shows us how simple it is to make a classic raw-tomato Salsa Mexicana, and a roasted-tomato Molcajete Salsa, taking time out for a gardening lesson on "growing your own" salsa ingredients before turning the roasted salsa into an easy Mexican Red Rice. After a quick "Tomatillo 101" in a Mexican market stall he concocts a smoky Chipotle Tomatillo Salsa, which becomes the base for Shrimp Sauteed in Smoky Tomatillo Salsa. And finally, he shows us a versatile "avocado salsa," - Guacamole Three Ways - that can go from simple to luxurious depending on the whim of the cook.
Mariachi Mania
Rick heads for Jalisco, the place where mariachi music originated, to investigate the history and mystery of this "national soundtrack" of Mexico - and to answer the question, "what's the perfect food to go with mariachi music?" At a stall in the Guadalajara market, he checks out all kinds of mouthwatering snack-food specialties, settling on a beautiful tostada as a band of mariachis strolls by playing their anthem "Guadalajara." Back in his Chicago kitchen, he shows us his take on Tostadas, then it's back to Mexico where his search for the roots of mariachi takes him to a beautiful 19th-Century hacienda. At a colorful restaurant in Tlaquepaque, he enjoys a soft cheese in green sauce specialty - Panela en Salsa Verde, which he shows us how to make at home. And finally, he brings us to the epicenter of mariachi mania, Plaza Garibaldi in Mexico City, where mariachis gather by the hundreds, all day and all night, to meet, greet, compete and serenade the world.
Eat, Drink and Be Merida
At one time, the henequen trade made Merida, the capital of the Yucatan, one of the richest cities in the world. Today, its lovely white stuccoed buildings remind us of its opulent past. A horse and carriage ride down the Paseo Montejo will help you understand why Merida was once known as "The Paris of Mexico." Rick takes us on a journey through the Merida market stalls for a look at the blending of Mayan traditions with the Spanish influences. Dishes such as Sikil Pak, a pumpkinseed dip with habanero is totally Mayan, yet still part of Merida's meals today. The market's meat stalls jump-start Rick's surprising roller coaster ride through Merida's food history from simple Pork Picadillo to the baroque Queso Relleno (stuffed cheese) found in all the classic Yucatan restaurants. Along the way, we explore the Lebanese influence on this colonial city where thousands of locals dance in the town square nearly every night of the week.
Fresh Chiles, Hot & Cool
There are days when you want to take it easy and enjoy your favorite comfort food. Others, you just have to turn up the volume. For Rick, that means breaking out the chiles - everything from the Yucatan's beloved habanero with its one-two punch of flavor and heat, to the tamer hot yellow xcatic chiles. Rick turns a bumper crop of habaneros into Vinegary Hot Sauce, Tomato Frito and Xnipec Salsa and then shows how they all pair well with grilled fish! We visit the Merida market for a fresh chile lesson, explore the limestone fields where the habaneros thrive and then hold our breath for a spicy tour of a habanero hot sauce factory. At the Bayless home, chiles are just as likely to show up on scrambled eggs as they are in pot roast. Rick makes a mouthwatering version of Pot-Roasted Pork with yellow chiles, plantains and a hint of brown sugar. Good morning, Yucatan!
Mysteries of the Deep
Water is a precious source of life - especially in the Yucatan jungle where there are no rivers or lakes. Rick goes deep, underneath the limestone bedrock, to show us the underground rivers and cenotes (sink holes) found throughout the peninsula. For the Mayans, these holes were freshwater wells they considered sacred. Today, we can explore them up close and personal with a bit of snorkeling gear. Being in all that water makes Rick hungry for one thing - seafood. So he goes topside to deep-sea fish and then enlists the help of a local fisherman to turn his catch of the day into a beachside Ceviche. When deep-sea fishing is not in the cards, Rick takes us to the Merida market for a tour of the prepared seafood offerings including Shrimp a la Vinagreta. To complete his inner beach vacation, we enjoy spiny lobster on the Riviera Maya at the beachside restaurant Oscar y Lalo's. The journey ends in Rick's backyard grill for stunning version of Lobster with Smoky Garlic Mojo.
A Pig, A Pit and a Plan
Cochinita pibil, Yucatan's slow-cooked, banana leaf-wrapped pork specialty that never ceases to inspire Rick, whether he's made it in his slow-cooker, home oven or restaurant kitchen. For Season 5 of Mexico - One Plate at a Time, Rick takes the inspiration to its pinnacle: he digs a pit in his urban backyard, lines it with bricks, builds a big fire, then slow-cooks a whole pig the old-fashioned way. Good thing he invited the neighbors for dinner! We start out with a visit to the small town of Tixkokob to learn the secrets from Silvio Campos, a local pit master known for his Slow-Roasted Achiote Pork. Hint: Don't forget the banana leaves and be sure to cover the pit well. At home, Lanie Bayless lets us in on her secret weapon (a food processor) to easy Pickled Red Onions and Roasted Habanero Salsa. Once the heavy labor is finished, Rick marinates his pig with plenty of achiote and lime juice before he buries it in the backyard. The guests arrive in time for some typical Yucatecan appetizers and margaritas, and then they feast on the tender pork wrapped in fresh tortillas.
Savoring Citrus
There's nothing like a tall glass of fresh-squeezed orange juice -naranjada - it's called in Mexico. Rick takes us on a citrus groove to learn the ins and outs of fresh juice in savory, lip-smacking dishes throughout the Yucatan. We journey to the huge citrus market in Oxkutzkab for a sweet and sour lesson on the lime family tree -from limon to lima, the classic aromatic citrus fruit used to make Sopa de Lima (Classic Yucatecan Lime Soup with crispy tortillas). Lanie teaches Rick a thing or two about the local avocados - from the Noche Buena variety to the Lagunero. At home, they make an Avocado-Mango Salad with a fresh lime juice and pumpkinseed dressing. Then Rick takes us to Tutul Xiu Restaurant in the small town of Man# for their renowned Poc Chuc - quick-grilled thin pieces of pork marinated in sour orange and served with all kinds of crunchy garnishes. At home, Rick roasts whole sweet onions in the embers and then grills the pork over mesquite for a savory citrus dinner that never fails to enchant.
Tropical Sweet Tooth
By now the secret is out: Rick has a sweet tooth for everything from ripe fruit to homemade candies to luscious pies. And when he travels to Mexico, he's on the prowl for it all - lucky for us. We visit 100% Natural, a favorite stop in Playa Del Carmen for tropical fruit juices, creamy yogurt shakes and exotic fruit plates. At home, Rick transforms Mexican papaya into a surprising dessert he calls Caramelized Papaya with Mexican Cheese - think of a tropical version of apple pie with cheddar cheese. Which brings us to pie! Rick reminisces about (and enjoys a piece of) the coconut pie at Alberto's Continental Patio Restaurant in Merida. These days he gets his coconut fix from a fast version of the classic sweet candy Cocadas Horneadas using frozen shredded coconut. In Tixkokob, a local cook teaches us her ethereal version of sweet baked meringues which brings us back to pie. Rick whips up a Mango-Lime Meringue Pie sure to inspire cooks everywhere. If not, do what Rick and Lanie do - sample a bunch of tropical fruit ices at Dulceria de Colon in Merida for the ultimate sweet tooth satisfaction.
Rick & Jacques: Two Chefs at Playa
More people visit the Yucatan peninsula than any other region of Mexico. They mostly come for the fun and the beaches while Rick comes for the cool angle, the story behind the story, the local food and the people. The adventure begins in Playa del Carmen when Rick hooks up with our other favorite Public Television chef, Jacques Pepin. Jacques invites Rick to cook in his vacation home in Playa, but first they enjoy a bite to eat at Jacques' favorite breakfast spot. Then they head to the beach in search of really fresh fish and to debate the merits of barracuda. After a stop at Jacques' favorite local market for produce and chiles, the cooking begins. Rick prepares a salad of grilled cactus, chaya leaves and arugula to top red chile-seared mahi mahi. Jacques sprinkles cumin and Mexican oregano over his pargo (red snapper), grills it whole, and then serves it with his version of a chopped tomato and avocado salsa. The cooking duo join their wives for dinner and lively conversation on the rooftop while the sunsets over a great food day in Playa.
Yesterday, Today & Tamales
Rick defies the old adage to never shop when you're hungry - he always shops hungry, to provide a source for inspiration. In the Merida market, inspiration comes in the form of homemade tamales -made from fresh corn masa flavored and filled with achiote-seasoned chicken or pork and steamed in banana leaves. Those tamales tap into Mexico's past which is present everywhere you travel. At Uxmal's Pyramid of the Magician, Rick gives us a brief lesson on water and corn which brings him back to the Mayans and their pit-cooked tamales. To learn their secrets, we visit Silvio Campos' home for a step-by-step class in muchipollo - rustic chicken and pork tamales baked in an earthen pit. Silvio serves the crusty-hot tamales to Rick with slivers of fresh habanero and ice cold beer. The aroma of the achiote motivates Rick to make Tamales Colados (Yucatecan Pudding Tamales) at home. Fresh chaya leaves in the Merida market inspire Rick to experiment with growing his own chaya in his urban garden. In Topolobampo, Rick's fine-dining restaurant, he shows us the ancient Mayan tamal - Dzotobichay - made Rick's way with local chard leaves and elegantly served with a roasty habanero-spiked tomato sauce.
Yucatan Snack-A-Thon
Who wouldn't like to snack from dawn to dusk on all kinds of Yucatecan specialties? Just ask Rick and Lanie for some noshing tips. They start their adventure on the main square in Merida smack in the middle of the local, nightly dance-a-thon surrounded by food vendors. They both fall under the charms of Marquesitas, a crispy wafer rolled around cheese and cajeta. Rick shares the recipe with us from a confidenciales chair - the unique park bench designed for whispering secrets to your loved one. The journey continues as they indulge in early morning treats including tortas, panuchos and impossible cake (chocolate cake topped with flan) from the Santa Ana market. Inspired, they make Salbutes (corn tortillas topped with tangy shredded chicken) in their home kitchen. At Eladio's, a centro botanero (a lively restaurant that serves small plates) in downtown Merida, they enjoy the dancing and a whole table filled with snacks and Dzik, lime-marinated shredded beef. At home, Rick makes the cold beef salad and spikes it with a little habanero chile before scooping it up onto crispy tortilla chips.
Modern Mayan
Rick finds wandering through the ancient Mayan ruins of Uxmal a humbling and inspiring experience. The Mayans built a great civilization with pyramids, temples, plazas and breathtaking expanses. And their spirit lives on - and it's experiencing a rebirth in the Yucatan today - in revitalized food, art and architecture. We get a glimpse of the rebirth at Los Dos, a cooking school in Merida, run by David Sterling, which specializes in classic Mayan food updated for this century. Rick joins David at his beautiful school as he teaches his chilled version of Sopa de Lima topped with a panucho of lime-marinated chicken salad. Then we look at the high-style of the Riviera Maya from the rooftop of the ultra-modern Hotel Basico in Playa del Carmen. Back on the ground in Merida, the cuisine of Nectar Restaurant soars. This ultra-modern dining room with its open-air kitchen is run by two chefs that study with some of the most inventive rule-breaking chefs in the world. Rick samples their Consomme of Cochinita Pibil and Oat Risotto with Recado Negro. Energized by Mexico, Rick takes us behind the scenes at his fine-dining restaurant, Topolobampo, to show us his own thrilling modern Mayan dish, Cilantro Salmon with Smoky Tomato-Habanero Lasagne.
Paste Sensations
How do you transform a simple piece of fresh fish into a gorgeous Yucatecan specialty? It's all in the magic paste, says Rick, as he takes us to the Merida market to explore the region's colorful, aromatic essential seasoning pastes (or recados). These magical mounds of spice blends become the base for grilling rubs, the heart and soul of tamales, the seasoning for all kinds of food wrapped in banana leaves and the flavoring undercurrent for tangy escabeches and slow-simmered stews. We journey from an achiote tree to the commercial grinders for the seeds to Rick's home to understand this aromatic, alluring spice so beloved in the Yucatan. Rick shows us how to make our own Achiote Seasoning Paste, and then use it for Short Ribs Kabik. Then we make the garlicky "Bistec" Seasoning Paste to use in the stunning dish of Grilled Chicken in Escabeche. The journey ends in Man# for a bowl of pavo en relleno negro, a local specialty of turkey and stuffing flavored with the exotic jet-black paste of charred chiles.
Show Me The Honey
Yucatecan honey is renowned for its glorious color and rich flavor. Rick finds it everywhere from the Merida market stalls to the breakfast buffet at an upscale hotel where the whole honeycomb slowly drips its amber syrup for ladling over fruit and cereal. At home, Rick uses the golden syrup in his Mexican-Style Granola and in the pasilla chile-spiked glaze for a sublime Grilled Rack of Lamb. On the Riviera Maya, we visit Xcaret, a nature park, for a look at the hollow-log hives of the native stingless bees so beloved by the Maya for their honey. At Hacienda Vista Alegre in Merida, honey is the main ingredient in a honey-anise liqueur called Xtabentun. Rick leads us through the liqueur-making process then goes home to make a fabulous White Chocolate Ice Cream flavored with the liqueur.
Hacienda Renaissance
The story of the Mexican hacienda sounds like it came from mythology - like one of those morality tales about the fleeting nature of wealth and glory. It begins with the feudal system where generations of Maya worked the fields for wealthy Spanish landowners. The era peaked in the Yucatan in the late 19th century with the world's demand for henequen - or sisal - made from a local agave plant. Today, the hacienda is being reborn - as museums for a glimpse into the past, as production facilities for fine rums and liqueurs and as luxury hotels. We join Rick on a field trip through the golden era of the haciendas and then go to his home kitchen to make the classic Mayan-Spanish-European fusion dishes Yucatecan Black Bean Dinner and Capered Chicken. Hacienda San Jose, a luxury resort, inspires Rick's rendition of Achiote-Seared Shrimp.
Return to Hacienda
The 19th Century was the golden age of the Mexican hacienda, and today, some of these great plantation estates live on as luxury resorts. Rick and his wife, Deann, stayed in one of them, Hacienda San Jose in the Yucatan, and we get a glimpse of the lush grounds, beautifully restored buildings, rustic-elegant furnishings, and hearty, hacienda cooking. Tonight, Rick's hosting a dinner party in Chicago-a reunion with the two other couples who joined them at the hacienda-with a menu and mood designed to bring home the flavors and memories they shared. The dining room is transformed with tropical flowers and candles, and the party begins with Champagne Margaritas, Rick's luxury take on Mexico's favorite cocktail. Then, the guests sit down to a soulful yet sophisticated menu, starting with a creamy Roasted Chile-Potato Soup with Greens and Chorizo, followed by Braised Short Ribs with Arbol Chiles, White Beans, Mushrooms and Beer garnished with a delicate frisee salad. And for dessert, there's the seemingly impossible Pastel Imposible-also known as Chocoflan-a chocolate cake and custard confection whose layers magically reverse themselves in the pan during baking. It's a dinner party that's extra-special, but not extra-fancy-and every bit as magical as the evenings Rick and his friends enjoyed in "hacienda heaven."
A Man, A Pan, Paella!
A lot of people know how to have a few guests over for a gourmet meal. And a lot of people know how to feed a big crowd a not-very-gourmet meal. Rick shows you how to plan a fiesta that's both big and gourmet. And he focuses on the Spanish influence on Mexican culture with a spectacular menu for 25 that features Mexican takes on Spanish classics. For starters, there's a sparkling Sangria Mexicana accented with lime juice. Then along comes a chilled Roasted Poblano Gazpacho with fresh garnishes that's made ahead and assembled at the last minute so the vegetables stay nice and crisp. Then, it's a Mexican accent on that most iconic Spanish main dish of all, Mexican Paella with Shrimp, Mussels and Chorizo, and it's not just the main course, it's the party entertainment. First he shows how to construct a simple outdoor brick fire pit, custom-built for an enormous three-foot paella pan. Then into the pan go pound after pound of chicken, seafood, rice, roasted chiles and chorizo, which simmer slowly over the embers as the guests gather around the fire. For dessert, there's a creamy "Cafe de Olla" Flan with the clever, Mexican-inspired addition of spiced coffee. Rick shares helpful entertaining tips every step of the way, from how to do salad for a crowd (hint: avoid the baby greens) to choosing olive oil. From the cooking to the meal itself, this paella party gives a whole meaning to "entertaining."
Beach Blanket Barbecue
It's a barefoot-on-the-beach dinner party cooked, served and eaten outdoors. But the catch of the day is ... there's no beach! Instead, Rick and his family create a little Mexican seaside nirvana right in their Chicago backyard, complete with a cabana improvised from billowing white curtains, muslin draped overhead, white table linens, sparkling Mexican candles and orchids. And the food is as inviting as the mood, because it all comes from the grill, starting with Rick's Grilled Garlic and Orange Guacamole, which gets its smoky flavor from flame-seared onions, garlic and jalapenos. Then come Grilled Mussels, cooked right on the grill grates, topped with tomatillo salsa and served as a passed appetizer. The main event is succulent Grill-Roasted Whole Fish Adobado marinated in sweet-spicy ancho chile adobo, grilled and served whole and sizzling, with a potatoes and onions, cooked in a "hobo-pack" right on the grill. Even the dessert gets the "beach-barbecue" treatment-it's homemade Grilled Cornmeal Pound Cake toasted on the still-warm grill and served with ice cream and fresh fruit salsa. Rick even provides a playlist of Latin favorites to match the mood. Conclusion: with a few good recipes and a little imagination, a Mexican seaside fiesta is just a barbecue and a boombox away.
Let's Do Brunch
With a houseful of weekend guests, Rick and his daughter, Lanie, whip up an extra-special brunch buffet that turns Sunday morning into a mini Mexican vacation, inspired by the relaxed breakfasts they've enjoyed all over Mexico. Just for fun, they set up a hotel-style omelet station, complete with a propane burner, in the dining room-a great way for the host to join in the party-where Rick makes individual Chorizo and Chile Omelets to order as the guests sip orange juice. The buffet also includes Chilaquiles, a comforting casserole of crispy tortillas, softened in a rich, brothy chile sauce with shredded chicken and sour cream. And because it wouldn't be brunch without coffee, Rick serves his press-pot version of Cafe de Olla, coffee sweetened with Mexican brown sugar and perfumed with spices and orange zest. It's the perfect accompaniment for a Caramelized Mango Tart with Mexican Chocolate and Pepitas, an easy free-form fruit tart with a wrap-around pastry crust. Throughout the preparations and the party, Rick gives all kinds of helpful entertaining tips on everything from buffet-table tricks and making omelets for a crowd to cool Latin tunes to go with the menu.
Taquisa for Ten
From street stalls to bustling taquerias and morning to midnight, tacos are Mexico's favorite mini-meal-a few blissful bites of something thrillingly savory, wrapped in a soft, fragrant tortilla. And it turns out they're also a perfect party food. Rick and his daughter, Lanie, plan a backyard taquisa-a taco buffet centered around one of the greatest taco fillings of all, Michoacan-Style Pork Carnitas, chunks of pork, slowly simmered in oil until they're crisp and golden on the outside and succulent inside. Rick shows us how it's done in Mexico in giant copper cauldrons, and then brings that idea home with the help of a surprising, cooking device-a turkey fryer. For pre-party nibbles, he shows how to turn salad-bar veggies into Mexican "Crudite" Platter, with the addition of a little store-bought chicharrones (pork cracklings) and chamoy, a sweet-sour apricot hot sauce-flavors that go perfectly with his beer and hot sauce Micheladas. In the spirit of a true taquisa, Rick makes fresh corn tortillas on a hot griddle. To round out the buffet, there are black beans, Guacamole flavored with sun-dried tomatoes and salsa, and everyone tucks into their tacos at little tables set up around the yard, taqueria-style. The meal ends with another street-food favorite, homemade Fruit "Mojito" Ice Pops made with fresh lime juice, mint and berries.


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Accident Prevention Program
Related keywords: Safety Program/Plan/Manual, Risk Management Plan, Injury Prevention Plan
Hazard prevention makes good business sense. Direct and indirect costs pile up every time a workplace hazard causes an injury or illness.
All employers in Washington State are required to create a written Accident Prevention Program (APP). Many businesses regard their APP as the cornerstone of their overall safety program.
To meet written program and other APP requirements, businesses need to do the following:
- Look around to identify workplace hazards that could hurt employees.
- Find and apply ways to reduce or eliminate hazards.
- Provide a detailed safety orientation to employees so they understand the possible hazards of their particular job and how to work safely.
In addition to APP requirements, other health & safety program requirements may apply to your business depending on the activities and hazards in your workplace.
To assist employers with creation of their APP, we have created an APP Guide and a number of sample programs that can be found under the Publications & Tools tab.
Related topics
- Ergonomics.
- Job Hazard Analysis.
- Ladder Safety.
- Outdoor Heat.
- Recordkeeping and Reporting (OSHA 300 forms).
- Reporting Fatalities and Hospitalizations to DOSH (Accident Reporting).
- Slips, Trips, and Falls.
- Tips for Safety Meetings.
- Workplace Violence Prevention.
How can I get more help from L&I?
- To request a confidential workplace safety or health consultation, call or visit http://www.lni.wa.gov/Safety/Consultation/ for no charge technical assistance.
- For help with controlling your claims costs, call or visit http://www.lni.wa.gov/Safety/Consultation/riskmanagement.asp for a no charge risk management consultation.
- Find information about filing a workplace safety & health complaint you may call or visit a local L&I office to file a complaint.
- Follow guidance in Getting Started to create your required safety program from scratch.
- For general information, call 1-800-423-7233.


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Jack Moore made it into BuzzFeed's Top 20 on June 4, 2013! Probably because their posts are so damn awesome.
Think you have what it takes to move up in the rankings? Here are some tips and tricks that will help you get there.
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Aromatic Blends: Orange Flower & Lychee - Hand & Body Lotion Sample
Introducing an enticing range of fragrances highlighting exotic ingredients from around the globe. Our Aromatic Blends Skin-Softening Body Lotion is formulated with squalene, shea butter and botanical oils to ensure skin is nourished from the inside – out. Indulge skin in 24 hours of hydration and soothing nourishment without silicones.
Orange Flower & Lychee: An exotic fusion of Orange Flower and Lychee sweetened with a touch of honey and rounded out by Moroccan Rose. Our Orange Flower extract is derived from the Bitter Orange tree - a tree known for producing flowers with an especially distinctive orange scent. This unique scent was combined with a fruity-floral infusion of Lychee, found in the subtropical forests of Southeast Asia.
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Book your room at Corinthia Hotel London
Superior Room, 1 King Bed, Courtyard AreaMax Occupancy: 2 guests (up to 1 child)
Deluxe Room, 1 King Bed, Courtyard AreaMax Occupancy: 2 guests (up to 1 child)
Executive Room, 1 King BedMax Occupancy: 2 guests (up to 1 child)
Family RoomMax Occupancy: 4 guests (up to 3 children, 2 infants)
Junior SuiteMax Occupancy: 3 guests (up to 2 children, 2 infants)
Deluxe Junior SuiteMax Occupancy: 2 guests (up to 1 child)
Suite, 1 Queen Bed (Whitehall)Max Occupancy: 3 guests (up to 2 children)
Suite, 1 Queen Bed (Trafalgar)Max Occupancy: 3 guests (up to 2 children)
Suite, 1 King Bed, River ViewMax Occupancy: 3 guests (up to 2 children)
5-star Victorian hotel in London (West End) near Trafalgar Square
+VIP Access™ Hotel
We carefully hand-picked this hotel based on its dedication to service and excellent guest reviews.
Expedia +gold members receive free room upgrades and +gold and +silver members get other perks upon availability at check-in.See details
This luxury hotel is located in the heart of London, walking distance from Benjamin Franklin House, Trafalgar Square, and Nelson's Column. Also nearby are London Eye and Big Ben.
Hotel Features
In addition to 3 restaurants, Corinthia Hotel London features an indoor pool. Other amenities include a full-service spa and a conference center.
Room Amenities
LCD televisions include premium satellite channels. Guestrooms also feature deep soaking bathtubs, complimentary wireless Internet access, and complimentary high-speed (wired) Internet access.Information missing or incorrect? Tell us!
Hotel Amenities
Hotel Amenities
In addition to a full-service spa, Corinthia Hotel London features an indoor pool and a sauna. Dining is available at one of the hotel's 3 restaurants. Business amenities at this 5-star property consist of a 24-hour business center, limo/town car service, and a meeting room.
Public areas are equipped with complimentary high-speed wired and wireless Internet access. Event facilities measuring 6262 square feet (582 square meters) include a conference center. This Victorian hotel also offers a 24-hour fitness center, a steam room, and spa services.
Corinthia Hotel London is a smoke-free property.
- 24-hour front desk
- Babysitting or childcare (surcharge)
- Total number of rooms - 294
- Number of floors - 7
- Breakfast available (surcharge)
- Free newspapers in lobby
- Dry cleaning/laundry service
- Elevator/lift
- Express check-out
- Fireplace in lobby
- 24-hour fitness facilities
- Full-service spa
- Hair salon
- Free WiFi
- Free wired high-speed Internet
- Tours/ticket assistance
- Luggage storage
- One meeting room
- Express check-in
- Concierge services
- Shopping on site
- Laundry facilities
- Limo or Town Car service available
- Spa treatment room(s)
- Multilingual staff
- Porter/bellhop
- Safe-deposit box at front desk
- Year Built 1885
- Number of restaurants - 3
- 24-hour business center
- Conference space size (feet) - 6262
- Conference center
- Conference space size (meters) - 582
- Sauna
- Smoke-free property
- Number of buildings/towers - 1
- Spa services on site
- Steam room
- Indoor pool
- Wedding services
Available in all rooms: Free WiFi , Free wired high-speed Internet
Available in some public areas: Free WiFi , Free wired high-speed Internet
Room Amenities
- Connecting/adjoining rooms available
- Premium TV channels
- Pay movies
- Hypo-allergenic bedding available
- Air conditioning
- Free newspaper
- Climate control
- Phone
- Minibar
- Coffee/tea maker
- Daily housekeeping
- Turndown service
- Designer toiletries
- Private bathroom
- Bathrobes
- Free toiletries
- Bidet
- Slippers
- Separate bathtub and shower
- Hair dryer (on request)
- Deep soaking bathtub
- Rainfall showerhead
- Desk
- Iron/ironing board (on request)
- Satellite TV service
- Free WiFi
- Free wired high-speed Internet
- In-room safe (laptop compatible)
- Blackout drapes/curtains
- In-room massage available
- Soundproofed rooms
- Room service (24 hours)
- Free cribs/infant beds
- Individually furnished
- Pillow menu
Where to Eat
Breakfast is available for a surcharge between 7 AM and 10:30 AM.
The Northall - This restaurant serves breakfast, lunch, and dinner. Guests can enjoy drinks at the bar.
Massimo Restaurant - This restaurant serves lunch and dinner. Guests can enjoy drinks at the bar. Reservations are required. Open daily.
The Lobby Lounge - This restaurant serves breakfast, lunch, and dinner.
24-hour room service is available.
Nearby Things to Do
Recreational amenities at the hotel include an indoor pool, a sauna, a steam room, and a 24-hour fitness center.
Children under 16 years old are not allowed in the swimming pool, health club, fitness facility, or spa tub without adult supervision.
The recreational activities listed below are available either on site or nearby; fees may apply.
- Bicycle rentals nearby
Spa Services
ESPA Life at Corinthia has 17 treatment rooms including rooms for couples. Services include deep-tissue massages, hot stone massages, massages, and facials. A variety of treatment therapies are provided, including aromatherapy and Ayurvedic. The spa is equipped with a sauna.
Children under 16 years old are not allowed in the spa without adult supervision.
- Aromatherapy treatments
- Body treatments
- Body wraps
- Hot stone massage
- Deep tissue massage
- Prenatal massage
- Couples treatment rooms
- Body scrubs
- Ayurvedic treatments
- Facial treatments
- Manicures and pedicures
- Massages
- Number of treatment rooms 17
- Sauna in spa
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessibility equipment for the deaf
- Accessible bathroom
- Accessible path of travel
- Braille or raised signage
- In-room accessibility
- Roll-in shower
Hotel Policies
Check-in time starts at 3 PM
Minimum check-in age is 18
Check-out time is noon
Payment types
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
Only service dogs are allowed
- Breakfast fee: GBP 32.00 per person (approximately)
We should mention
Reservations are required for massage services and spa treatments. Reservations can be made by contacting the hotel prior to arrival, using the contact information on the booking confirmation. Only registered guests are allowed in the guestrooms. The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.


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Gone with the Breaking Wind! - Fri, April 10, 8pm
- Performing & Visual Arts
- Mid City Theatre, New Orleans Louisiana
The Golden Girls at Mid City Theatre - Sat., Jan 4th at 8:00pm
Mid City Theatre
Saturday, January 4, 2014 at 8:00 PM (CST)
It's the latest wacky take-off from Varla Jean Merman,
and RE-DESINGING WOMEN co-stars,
Ricky Graham, Brooklyn Shaffer (aka Brian Peterson,) and Sean Patterson.
This time it's two great episodes of the Golden Girls!! Come "sing along" with your favorite character lines or just laugh like there's no tomorrow! You know this is what you need after the December Holidays!!!
Saturday, January 4th at 8pm
Tickets are $30
Mid City Theatre is at 3540 Toulouse Street
-- between N. Cortez and Jeff Davis Pkwy...just behind the American Can Company...There is a bar, and free parking all around the building!
Your reservation is not complete unitl you receive confirmation email from Eventbrite, with the link to your actual tickets. Print your tickets and bring with you night of show, present at box office for entry.
Get lots more details and read about: Mid City Theatre
...then bookmark that page for future reference!
In order to purchase these tickets in installments, you'll need an Eventbrite account. Log in or sign up for a free account to continue.


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Click to enlarge image
More Images
Mitchell & Ness Celtics Wool Strapback Hat [Grey]
Sale Price: $4.97
List Price: $29.95
You Save: $24.98 83% off
- Additional Details
- Brand: Mitchell & Ness
- Color: Grey/Green
- Fit: Strapback - One Size Fits Most
- Made Of: 50% Wool, 30% Polyester, & 20% Cotton
Nobody can cap your style or your enthusiasm for the Celtics, which is why you belong in this Boston Celtics Wool Strapback Hat. The unique wool cap features the Celtics leprechaun logo on the crown with the Mitchell & Ness over the back. The leather strap is adjustable with a brass buckle and is perfect for the right fit and vintage look.
- Front logo
- Brass antique eyelets
- Hunter green wool undervisor
- Back leather adjustable strap with brass buckle
- Mitchell & Ness back embroidery
Back to top
Customer ServiceEasy Returns:
Unconditional satisfaction guaranteed.Safe Shopping:
Confidentiality and privacy secured.FAQ:
Quick answers, easy solutions.


text:
I have an button on my html page , which computes some logic when user clicks an button. I have registered an function to onClick event of an button.
like below :
<input type="button" class="bn" id="box2" onclick="move(this,event);return false;"/>
But this event refreshes the page , i want to avoid refreshing an page , is there any way i can avoid it.
I also have event.preventDefault(); in my function to avoid refreshing an page but no luck
Thanks for any help in advance.


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UUP - DB USD Index Bullish
- Issuer: Invesco PowerShares
- Structure: Commodity Pool
- Expense Ratio: 0.80%
- ETFdb Category: Currency
- ETF Home Page: UUP
- Inception: 2007-02-20
- Tax Form: K-1
- UUP Tracks This Index: Deutsche Bank Long US Dollar Index (USDX) Futures Index
Description: The Index is a rules-based index composed solely of long USDX futures contracts. The USDX futures contract is designed to replicate the performance of being long the US Dollar against the following currencies: Euro, Japanese Yen, British Pound, Canadian Dollar, Swedish Krona and Swiss Franc.
Last Updated:
UUP - Profile
- Asset Class: Currency
- Currency: USD (U.S. Dollar)
Summary Data for UUP
|52 Week Lo:
|52 Week Hi:
|Avg. Volume (1 month)
|Avg. Volume (3 month)
UUP - Holdings
UUP - Fact Sheet
Fact sheets are issued by the ETF provider and framed by ETFdb.com. Information contained within the fact sheet is not guaranteed to be timely or accurate.Download the PDF
Having trouble viewing?
Visit Adobe.com to install Adobe Acrobat Viewer.
UUP - Charts
The following charts can be customized to display historical performance in a number of different formats, including line charts, bar charts, and candlesticks. Time periods can be adjusted to increase or decrease the period shown, ranging from five minutes to several months.
The following chart also includes the option to compare the performance of UUP relative to other ETFs and benchmarks or to include indicators such as Bollinger Bands, relative strength, and moving averages.
UUP - Fundamentals
UUP Performance
UUP Expenses & Fees
UUP Valuation
UUP Dividend
UUP Volatility
UUP - Technicals
UUP Technicals
UUP Bollinger Bands
UUP Support & Resistance
UUP Stochastic
UUP Volatility
UUP - ETFdb Realtime Rating & Analyst Report
UUP is a passive Commodity Pool that seeks to replicate Deutsche Bank Long US Dollar Index (USDX) Futures Index. The Index is a rules-based index composed solely of long USDX futures contracts. The USDX futures contract is designed to replicate the performance of being long the US Dollar against the following currencies: Euro, Japanese Yen, British Pound, Canadian Dollar, Swedish Krona and Swiss Franc.
|ETFdb Category
|Expense Ratio
|Inception Date
|YTD Return *
|Invesco PowerShares
|Commodity Pool
UUP Realtime Rating: By Metric
|Metric Realtime Rating
|A+ Metric Rated ETF
The first adjacent table gives investors an individual Realtime Rating for UUP on several different metrics, including liquidity, expenses, performance, volatility, dividend, and concentration of holdings. The "A+ Metric Rated ETF" field, available to ETFdb Pro members, shows the ETF in the Currency ETFdb Category with the highest Metric Realtime Rating for each individual field.
UUP Realtime Rating: Overall
|ETFdb Rating Type
|Overall Rating
|A+ Overall Rated ETF
|Realtime Rating (Overall)
The second table shows the overall Realtime Rating for UUP, as well as the A+ Overall Rated ETF in UUP's Category. To view all of this data, sign up for a free 14-day trial for ETFdb Pro. To view information on how the ETFdb Realtime Ratings work, click here.
ETFdb Analyst Report for UUP
This ETF offers exposure to a basket of currencies relative to the U.S. dollar, decreasing in value when the trade-weighted basket strengthens and increasing when the dollar appreciates. This fund could be appropriate for investors seeking to a fund that is inversely correlated to the broad stock...
Pro Membership Required to Continue Reading
To view the entire ETFdb Realtime Rating, you must be an ETFdb Pro member. To see all that is included in the ETFdb Realtime Rating, see the free previews of ten of the most popular ETFs: SPY, GLD, VWO, EFA, EEM, IVV, QQQ, TIP, VTI, LQD . Please login or begin your 14-day free trial to continue reading. There are several benefits to becoming an ETFdb Pro member today:
- Get valuable insight from our analysts in the ETFdb Category reports, with in-depth breakdown every ETF niche, large or small.
- Get portfolio guidance on nearly every possible investor scenario and include detailed information on risk profiles, asset correlation, portfolio management, and more.
- Get access to our premium monthly newsletter ETF Edge.
- Gain access to premium research reports covering popular sectors of the ETF industry.
- Read in-depth monthly Q&A's with our Senior Analyst Michael Johnston.
- Use the ETFdb Pro Screener to screen ETFs according to your own customized parameters, then download the results in Microsoft Excel format.
- Get 100% access to the ETF Head-To-Head Comparison Tool, a resource that shows how more than 1,100 ETFs stack up against the competition in terms of performance, holdings, and technical strength.
Begin Your Free 14-Day Trial Now - or - Read more about ETFdb Pro
Explore UUP on ETFdb
- UUP Price & Trading Information View UUP's latest price and trading information
- UUP Holdings: View UUP holdings by asset class, sector, country and more
- UUP Fact Sheet: View UUP's Fact Sheet
- UUP Charts: Create custom charts of UUP
- UUP Returns: See historical performance, volatility, and dividend information
- UUP Head-To-Head: See how UUP compares to any other ETF in terms holdings, dividends, and more
- UUP Technical Indicators: Analyze UUP's momentum, relative strength, MACD and more
- UUP Category Report: View the Currency ETFdb Category Report
- UUP Realtime Rating: See how UUP rates against comparable ETFs in terms of expenses, historical returns, volatility, and concentration
Latest UUP News Stories
Other ETFs in this ETFdb Category
- FXE - CurrencyShares Euro Currency Trust
- USDU - Bloomberg U.S. Dollar Bullish Fund
- FXY - CurrencyShares Japanese Yen Trust
- DBV - DB G10 Currency Harvest
- FXC - CurrencyShares Canadian Dollar Trust
- UDN - DB USD Index Bearish
- FXA - CurrencyShares Australian Dollar Trust
- See all ETFs in the Currency ETFdb Category »


text:
Checkout and Payment
Please send payment within 5 days of purchase or auction end, or contact us if you need longer to pay.
When purchasing multiple items it is easier to add all the items you want to the shopping basket within ebay and checkout in one go. Any offers or discounts are then automatically applied at checkout.
If you do wish to purchase items individually then please pay for all items at the same time when you have completed your shopping so any discounts are processed correctly. If unsure then please wait for a final invoice from us before sending payment.
Any problems just let us know in ebay messages or EMAIL NELL'S HERE.
We have various postage options on our listings which should cover most needs, including Special Delivery next day by 1pm (weekday delivery only).
*Purchases before 8am processed the same day*
Overseas post from the UK has an estimated delivery time of 4 - 10 days from the date we dispatch it. Although the majority of items arrive within about a week, sometimes items may take a bit longer, especially outside Europe and to the USA. We do have the option for International Signed For/Tracked postage on most listings, this is more expensive but should arrive a day or 2 faster and has tracking issued.


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In Progress
"The team at Kaplan Thompson turned my desire for a greener way of life into a national award-winning showcase for sustainable building. They far exceeded my expectations, and were a constant pleasure to work with." -Keith Collins, Owner - BrightBuilt Barn
© 2015 Kaplan Thompson Architects
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text:
The original deal pioneer keeps on pinching pennies and cracking wise. No, that price isn't a typo.
Go to Woot
Candlepower and puppet shows are so passé. Get the newest TVs, speakers, home theater gear, and more.
Go to Electronics.Woot
The robots are coming! And so are the laptops, the tablets, the chargers, and all sorts of other gadgets!
Go to Computers.Woot
High living at low prices with name-brand deals for your pad, crib, nest, or castle - inside and out.
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Make it, build it, improve it. But whatever home project you've got in mind, start by saving money on it.
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olcubmaster wrote:Scott free
Great Scott!
christmastide wrote:Great Scott!
Chief Engineer
maxikyd wrote:Chief Engineer
Head honcho
lplady wrote:Head honcho
big cheese
stacipurv wrote:big cheese
cheese coney
pooflady wrote:cheese coney
extra napkins
hot72chev wrote:extra napkins
carry out
olcubmaster wrote:carry out
burning building
pooflady wrote:burning building
smoke alarm
hot72chev wrote:smoke alarm
burnt food
lplady wrote:burnt food
late dinner
stacipurv wrote:late dinner
midnight snack
olcubmaster wrote:midnight snack
cold pizza
pooflady wrote:cold pizza
thick crust
hot72chev wrote:thick crust
soft inside
stacipurv wrote:soft inside
down comforter
hot72chev wrote:down comforter
hot flashes
pooflady wrote:hot flashes
habanero cheesecake
maxikyd wrote:habanero cheesecake
Sofia Vergara
olcubmaster wrote:Sofia Vergara
hubba hubba
hot72chev wrote:hubba hubba
Hubba Bubba
stacipurv wrote:Hubba Bubba
Bazooka Joe
olcubmaster wrote:Bazooka Joe
bubble gum
pooflady wrote:bubble gum
pop music
stacipurv wrote:pop music
vinyl album
hot72chev wrote:vinyl album
45 rpm
pooflady wrote:45 rpm
record changer
olcubmaster wrote:record changer
turntable adapter
pooflady wrote:turntable adapter
paper doll
(it makes sense if you know that I have an old 33 rpm hand crank Victrola and the only record that I play on it is the song "Paper Doll".)
maxikyd wrote:paper doll
(it makes sense if you know that I have an old 33 rpm hand crank Victrola and the only record that I play on it is the song "Paper Doll".)
(Thanks, I appreciate the explanation.)
cutout clothes
pooflady wrote:(Thanks, I appreciate the explanation.)
cutout clothes
tearaway pants
stacipurv wrote:tearaway pants
stunt doubles
pooflady wrote:stunt doubles
dangerous job
hot72chev wrote:dangerous job
police officer
lplady wrote:police officer
top cop
pooflady wrote:top cop
attorney general
hot72chev wrote:attorney general
Red-face, blue-faced Mans in White Wigs (Red from anger, Blue as breathless in argument)
Aardwolky wrote:Red-face, blue-faced Mans in White Wigs (Red from anger, Blue as breathless in argument)
prison time
lplady wrote:prison time
Shawshank Redemption
maxikyd wrote:Shawshank Redemption
innocent man
View All →


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Hi,Does anyone know how to get to the Magic Chef RB19KN-4A/AG64A Defrost Heater? I suspect it's under the bottom freezer panel, but how do you get it out?Thanks,srt842
I got home from a long weekend to find that my refrigerator has stopped working. It was room temperature including the freezer compartment. I located the defrost timer and manipulated it into defrost


text:
Savage Hawkman Archives - Comics Should Be Good! @ Comic Book Resources
Greg reviews every single new DC comic!
Oh, yes, it's time once again for something crazy like this. Brace yourselves! You might want to get a glass of water and some provisions before you start reading. It's a long one, in case you can't guess.
Continue Reading »


text:
IT Financial Metrics Primer
Click here to download now
Overview: CIOs must address a broad spectrum of business demands. On one hand, your IT organization is a utility provider bound to tight operational budgets. On the other, you must partner closely with the business in delivering innovation. To manage the business of IT, you need to choose the right metrics based on your business role. Our newly released Executive Brief details financial and non-financial metrics that IT financial managers must use to foster conversations with business stakeholders.


text:
Pick Lithia Chrysler Jeep Dodge of Medford for a Fresh Take on Used Cars
What will you find under the hood of our used car collection renowned throughout Medford, Grants Pass, Ashland and Central Point? Pure integrity.
See, in giving each vehicle a twice over, we're providing you with a superior product. All you have to worry about now, is narrowing down the vast selection available to you.


text:
Hybrid View
17 Nov 2012 5:37 PM #1
Array.prototype.remove and Ext.apply - wtf ??? (bug with config of type of Array)
Array.prototype.remove and Ext.apply - wtf ??? (bug with config of type of Array)
Due to some reasons I use this code:
var config = ['a', 'b']; Ext.apply(o, config);
Ext.apply = function(o, c, defaults){ // no "this" reference for friendly out of scope calls if(defaults){ Ext.apply(o, defaults); } if(o && c && typeof c == 'object'){ for(var p in c){ o[p] = c[p]; } } return o; };
Ext.applyIf(Array.prototype, { /** * Checks whether or not the specified object exists in the array. * @param {Object} o The object to check for * @param {Number} from (Optional) The index at which to begin the search * @return {Number} The index of o in the array (or -1 if it is not found) */ indexOf : function(o, from){ var len = this.length; from = from || 0; from += (from < 0) ? len : 0; for (; from < len; ++from){ if(this[from] === o){ return from; } } return -1; }, /** * Removes the specified object from the array. If the object is not found nothing happens. * @param {Object} o The object to remove * @return {Array} this array */ remove : function(o){ var index = this.indexOf(o); if(index != -1){ this.splice(index, 1); } return this; } });
Nice, remove() is enumerable! This is great, because of this brokes all for (var p in o) iterations !
Ext developers are happy, because of they can call [0,1].remove(0) instead of [0,1].splice(0,1).
But I am sad because of my server-side provides component states as arrays, not objects.
Is ExtJS 3 supported? Where is bug-tracker ? Can someone offer workaround, please (I am new to javascript and especially ExtJS)?
19 Nov 2012 10:45 AM #2
- Join Date
- Mar 2007
- Location
- Gainesville, FL
- Posts
- 37,954
- Vote Rating
- 952
Ext JS 3 is supported if you were a support subscriber, any updates are only available to support subscribers since Ext JS 4 is the current version.Mitchell Simoens @SenchaMitch
Sencha Inc, Senior Software Engineer
Check out my GitHub, lots of nice things for Ext JS 4 and Sencha Touch 2
Think my support is good? Get more personalized support via a support subscription. https://www.sencha.com/store/
Need more help with your app? Hire Sencha Services firstname.lastname@example.com
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When posting code, please use BBCode's CODE tags.
19 Nov 2012 11:07 AM #3
No, I am not subscriber. I am developer of free extras for free CMS (MODx Revolution). So, public version will stay buggy? Fine...
19 Nov 2012 11:13 AM #4
hasOwnProperty check brokes Ext.grid.RowExpander.
Object.defineProperty doesnt work in IE6-8.
Very bad...
Used such workaround:
Object.defineProperty(Array.prototype, "remove", { value : function(o){ var index = this.indexOf(o); if(index != -1){ this.splice(index, 1); } return this; }, enumerable : false });
Thank you for reporting this bug. We will make it our priority to review this report.


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Mashed White Beans with Spinach and Olives
I am a huge fan of mashed potatoes! They are nice and light and fluffy and so addictively good even when flavoured simply with milk and butter. A while ago I had come across the concept of mashed white beans in the form of this recipe for mashed white beans with spinach and olives on Choosy Beggars. I was immediately intrigued by the idea of mashed white beans and the flavours in this recipe were right down my alley! Recently I have been trying to go for some lighter and healthier dishes and it seemed like the perfect time to try some mashed beans.
These mashed beans are pretty easy to make and for the most part the ingredients will come from your pantry. If you have any fresh herbs lingering in your fridge that need using this dish is perfect for using them up but if you don't have them then dried are good as well. The mashed white beans certainly were packed with flavour and oh the aroma! All of the herbs in the beans quickly filled my apartment with the most amazingly aromas and they really took this dish over the edge. Every time I entered my apartment for the next while, I caught a whiff of those herbs and I was immediately craving a bowl of the mashed beans! Even with all of the flavours and the aromas, I have to say that my favorite part of this dish was how creamy the mashed beans were. They definitely give mashed potatoes a run for they money.
Mashed White Beans with Spinach and Olives(makes 4 servings)
Printable Recipe
1 tablespoon olive oil
1 medium onion (diced)
4 cloves garlic (chopped)
1/2 teaspoon red pepper flakes
1 cup vegetable broth (or chicken broth)
2 (19 ounce) cans white beans (drained and rinsed)
4 sprigs thyme (or 1/2 teaspoon dry)
2 sprigs rosemary (or 1/2 teaspoon dry)
2 sprigs oregano (or 1/2 teaspoon dry)
1 bay leaf
salt and pepper to taste
1/2 cup vegetable broth (or chicken broth)
1/4 cup kalamata olives (pitted and coarsely chopped)
1 (8 ounce) package fresh spinach (rinsed and coarsely chopped)
1/2 lemon (juice)
1. Heat the oil in a pan.
2. Add the onion and saute until lightly golden brown, about 10-12 minutes.
3. Add the garlic and pepper flakes and saute until fragrant, about a minute.
4. Add the broth, beans, herbs, salt and pepper and simmer. covered, until the beans start to break down, about 20 minutes.
5. Remove the herbs and mash half of the beans.
6. Add as much broth as needed to get the beans to your desired consistency.
7. Mix in the olives and the spinach.
8. Cook until the spinach just wilts, remove from heat and hit it with a splash of lemon juice.
Similar Recipes:
Spinach, White Bean and Turkey Sausage Soup
Cilantro and Lime Refried Beans
Tuna, White Bean and Kale Soup


text: SAN JOSE, Calif.– On Saturday the Ducks will play in the third round of the NCAA Tournament against the Saint Louis University Billikens. SLU is the champion of the A10 Conference, and the 4th seed in the Midwest Region. But more than anything else, you're probably wondering what a billiken is. Jake Zivin and Erik … Continue reading »


text:
One of the most influential and adored of the Paris fashion houses, Chanel is inextricable with style and taste. Under the charge of Karl Lagerfeld since 1983 Chanel stays riveting and relevant today. House codes such as pearls, two-tone, tweed, chain and quilting are recognised the world over. They are ingeniously worked into Chanel's hand-finished sunglass collections.
Chanel Designer Sunglasses Collection at Sunglasses Shop
© Copyright MyOptique Group Ltd T/A Sunglasses Shop and its affiliates 2004-2014. All rights reserved. VAT Number: 123 3377 37 Celebrities featured or named on Sunglasses Shop have not necessarily endorsed or approved the products for sale


text:
Final / 2OT
Series starts 10/30
|Game 1: Tuesday, October 30th
|Recap »Boxscore »
|Game 2: Sunday, January 27th
|Recap »Boxscore »
|Game 3: Monday, March 18th
|Recap »Boxscore »
|Game 4: Friday, April 12th
|Recap »Boxscore »
Coverage: ABC
1:00 PM ET, January 27, 2013
TD Garden, Boston, MA
Top Performers
Mia: L. James 34 Pts, 16 Reb, 7 Ast, 3 Stl, 1 Blk
Bos: K. Garnett 24 Pts, 11 Reb, 4 Ast, 2 Stl, 3 Blk
BOSTON -- A double-overtime victory against LeBron James and the defending NBA champions was difficult to celebrate for Paul Pierce and the Celtics.
News of Rajon Rondo's season-ending knee injury spoiled the party.
"Everyone was really happy for the win," Pierce said after Boston beat the Miami Heat 100-98 Sunday. "It brought a dark cloud in this room when you heard the news."
More from ESPN.com
Rajon Rondo's season-ending knee injury sent shockwaves through Boston and beyond, particularly with the point guard himself, writes Jackie MacMullan. Story
Even without injured Rajon Rondo, Doc Rivers and the Celtics say they can still contend in the Eastern Conference, writes Chris Forsberg. Story
• Dime: Burying the Celtics premature
• 5-on-5: The end for Celtics' core?
• Pelton: What's next For Boston?
• Stats & Info: Will Celtics miss Rondo?
When coach Doc Rivers told his players after the game, the joy of ending their six-game losing streak stopped, even if they had just outlasted the team with the best record in the Eastern Conference, which came in with a four-game winning streak.
Now the Celtics must try to keep winning without their leader, who suffered a torn anterior cruciate ligament in his right knee late in Friday night's 123-112 win, also in double overtime, in Atlanta.
They won Sunday after Pierce's 22-foot jumper with 31 seconds left gave them a 99-98 lead.
But making the playoffs got harder as the Celtics try to hang on to the eighth and final postseason spot in the conference with a 2 1-2-game lead over the Philadelphia 76ers.
"Obviously, the Rondo news is pretty tough. I knew it before the game," Rivers said. "I just didn't think it was any time to tell any of our guys."
This game was the first in Boston for Ray Allen since he left the Celtics after five seasons and signed as a free agent with Miami. He scored 21 points.
Kevin Garnett had 24 points and 11 rebounds, and Pierce added 17 points, 13 rebounds and 10 assists for the Celtics.
Rondo's injury "puts this team and the rest of the guys in a position to be ready to step up," Pierce said. Sunday's win "was a perfect example. We showed we are capable."
Heat Reaction
For a quick take after each game, check the Heat Reaction.
James had 34 points for the Heat, whose winning streak stopped at four.
"As much as I've been a rival with Boston over the years, I never want to see anyone go down," James said. "It's terrible, not only for their team but for the league."
After Pierce's basket, James had a chance to put the Heat ahead but missed a 12-foot jumper with 6.8 seconds to go from the left with defender Jeff Green jumping out at him. Pierce got the rebound and was fouled by Shane Battier.
He sank the first shot. Then, as a fan shouted "This one's for Rondo," he missed the second.
Miami had one last chance, but Battier missed a long jumper at the buzzer.
"They defended that very well," Heat coach Erik Spoelstra said. "There are about three different options to it, four different options to it. They defended each one of them."
The Heat also could have won in the first overtime, but Dwyane Wade, who had 17 points, also missed a long jumper as the buzzer sounded. They had led 93-89 after consecutive baskets by James, but Garnett hit a layup with 1:45 remaining and a shot from the right baseline with 1:14 to go.
Boston could have avoided the first overtime when Pierce inbounded from behind his backboard with two seconds left to Jason Terry. But Terry's shot from the top of the key was short. The Heat had tied it on a 3-pointer by James with seven seconds remaining in regulation after Allen missed a 3-pointer from the left corner with 15 seconds to go.
Rivers did not mention Rondo's injury in his meeting with reporters about an hour before the game, but Courtney Lee started in his place. Doctors decided to keep Rondo out of the game after he went through his normal pregame routine but complained of pain that he thought was in his hamstring. An MRI was done and team physician Dr. Brian McKeon learned the results during the game.
Allen was part of the Big Three with Pierce and Garnett starting in 2007-08. In their first season together, Boston won its 17th NBA championship. He played against the Celtics once before this season, a 120-107 Heat win in Miami in the opener.
The crowd gave Allen a standing ovation when highlights of his career with the Celtics were shown on the video board above center court during a timeout with 5:33 left in the first quarter. At the Miami bench, he raised his left hand in recognition.
"When I saw it, just all those emotions came streaming back from all the great things we did here," Allen said. "I'll always be a Celtic in my mind."
Allen entered the game about a minute after the tribute and was booed when he touched the ball. The boos came down again when he took two free throws -- missing the first, making the second -- three minutes into the second quarter.
Allen went back into the game with 30 seconds left in the first half with the score tied at 43 and made a layup with 16 seconds to go. But Pierce sank a driving layup with 4.3 seconds remaining to tie it 45-45 at halftime.
"What happened to Ray is never good for this franchise," Pierce said, "but it wasn't about Ray. It was about us playing the defending champs."
It was Miami's first game in Boston since it won Game 6 of the Eastern Conference finals behind James' 45 points.
Early in the second half, James hit a pair of 3-pointers from the same spot on the left, putting the Heat in front 51-48. The Celtics rallied and led 64-61 with 1:49 remaining in the third quarter. But the Heat scored the last seven points of the period on a jumper by Norris Cole, a free throw by Allen and two 15-footers by James and led 68-64 going into the fourth.
Game notes
James and Chris Bosh each had 16 rebounds for the Heat. The last time the Celtics played consecutive double-overtime games was on March 11 and 13, 1951.
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Research Notes
The Celtics have played 744 minutes without Rondo this season - and the numbers may surprise you. Efficiency measures points per 100 possessions - and the C's have been slightly better both offensively and defensively in that category this season without Rondo.[+]
Reason To Believe? - Celtics With Rajon Rondo On/Off Court This Season
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The Celtics and Heat finished with 14 points each in transition on Sunday. The Heat are ranked in the top three in both offensive and defensive efficiency in transition. In addition to playing without Rajon Rondo, Boston entered Sunday as the league's least efficient transition defense (1.26 PPP).[+]
Celtics' Transition Defense
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The Heat's average distance per field goal attempt was 20.9 feet from the basket in the fourth quarter (12.2 feet in the first three quarters). Miami attempted one shot at or inside 5 feet in the fourth quarter, a Ray Allen layup with 10:44 remaining. The Heat attempted 14 field goals at that distance in the first quarter, the highest single-quarter total Miami has registered this season. Miami scored on 11-of-19 attempts around the basket in the first half, but was only 7-for-12 in the second half (including both overtime periods).
ESPN Stats & Information


text:
300: March to Glory - PSP
Live out an epic adventure in a land where to die in battle is to live forever. On the eve of
battle in the year 480 BC, you sit with your fellow soldiers, the sons of Sparta. Tomorrow,
through strategy, bravery and skill, your army will have the opportunity to save Greece by
waging war against the enormous Persian army.
All those who have attempted before you have suffered a fate of death or slavery. You are outnumbered by thousands, but through faith and sacrifice, there lies the faintest bit of hope. Your army is ready to die for what they believe, and with the brotherhood that unites them, they will not go into battle alone.
It is up to you as King Leonidas to take control of this army of 300 and lead them into battle. The freedom of the world's people is at stake, so make your moves wisely and strike to kill.
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Warranty InformationComputer and video game software must be returned in the original and unopened packaging with a receipt to receive a refund. Defective software must be returned within 90 days of the original purchase with a receipt to receive an exchange of merchandise.
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