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Our first day!!
Today was the first day working on our new (to us) house, and it was busy!
DH took a small truck we had rented last night to pick up 3 two panel doors (nicely stained, not painted) from an apartment building which I assume is undergoing rehab or something (darn, I should've taken pics of those!) which we got for $90 each. No hardware or frame, but that is really cheap for our area. Then took the truck to a city sponsored event to buy discounted rain barrel and compost bin. He also went to buy some drywall and stuff for the upstairs project.
We had 2 guys come clean out the ducts. They cleaned out INCHES of grime! While they were doing that DH had taken down the chandelier for me and I cleaned all the crystals. The rest of it will have to wait as I need some kind of small brush to get in all the crevices. Then we went to DSDs room and washed the walls in preparation for painting. Unbelievable how dirty they were, though I guess when you considered what the vents looked like, maybe not.
OK, so here's the exciting part. In the upstairs we are taking out 2 small walls (and replacing one slightly different) to open up the stair well a little and make that stairway open into a hall instead of DSD's bedroom. All the walls upstairs are white painted paneling. DH says "I just want to take down one of those panels and see what's behind it". He pulls off cheap baseboard and rips up that strip of carpet - NICE WOOD FLOORS!!! We were pretty sure they were there, but it's so exciting to have that confirmation. Then we had some fun pulling off the panel and kicking in the drywall. Well, he had fun. After waiting months to get a house and do this, I am physically unable. Bad timing.
DSD said this was her most favorite house ever :D All in all it was a great day.
Here is a link that might be useful: A couple of pics from today


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Erika was a pleasure to have stay. Friendly and super clean, she left the place as she found it, even replacing the coffee and pizza that was there! I highly recommend Erika as guest!
We enjoyed hosting this young couple even if it were only for such a short period.
Very nice and charming couple form USA on their way from France to Spain. Love to welcome them again and a very positive recommendation to every host on AirBnB.
Très agréable rencontre avec Erika et son compagnon, qui en partant laisse même une jolie carte et un mot très chaleureux
Personne très discrète. Vous pouvez les recevoir avec grand plaisir !
Erika is a really nice person to receive at home. She is discreet and reliable. We will host her with pleasure again !
Everything went nice with Erika and her partner. We didn't have the pleasure to meet them personally but we had a nice preparatory emailing: Erika was very quick to answer and the communication went smoothly. They left the apartment clean.
We highly recommend Erika as a guest.
Erika and her friend were great guests. I would recommend them to any future owner.
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Really nice family, great guests! Hope to see you again in Málaga. All the best for you, Christina and Victor


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Po Box 127
Westminster, VT 05158-0515
Westminster, VT 05158-0515
Tel: (802)721-6921
For more than 100 years, Kurn Hattin's mission has been to provide a home for children in need.
Our program helps teach children to make appropriate choices and take responsibility for the consequences of their actions.
Rules are very clear.
By providing a consistent and caring environment, we help each child do their best.
We invite you to explore what Kurn Hattin can offer for your family.
By working together, families and Kurn Hattin can offer children the opportunity for success and happiness.
School Overview
|School Type
|Alternative School
|School Membership(s)School Assoc.
|Other special emphasis association(s)
Other school association(s)
|Grades Offered
|Grades 1 - 8
Student Body
|Total Students
|90 students
|Student Body Type
|% Students of Color
State avg.: 8%
|Students by Grade
Academics and Faculty
|Total Classroom Teachers
|11 teachers
|Student : Teacher Ratio
National avg.: 13:1
Nearby Schools:
All Schools | High Schools | Elementary Schools | Preschools | Public Schools
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- School Location Miles Students Grades
PutneyThe Greenwood School
14 Greenwood Lane
Putney, VT 05346
(802)387-45450.6 mi | 50 students | Gr. 6-12
All-boys | Special Education School
Westminster StationCompass School
Po Box 177
Westminster Station, VT 05159
(802)463-25253.6 mi | 80 students | Gr. 7-12
Saxtons RiverSaxtons River Montessori School
Po Box 98
Saxtons River, VT 05154
(802)869-3349Montessori School5.4 mi | 22 students | Gr. NS-PK
Saxtons RiverVermont Academy
P.O. Box 500
Saxtons River, VT 05154
(802)869-6229(Non-sectarian)5.4 mi | 246 students | Gr. 9-12
PutneyThe Grammar School
69 Hickory Ridge Road South
Putney, VT 05346
(802)387-53646.1 mi | 118 students | Gr. PK-8
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RECIPE: Progressive Dinner for March 8
Hey, everyone. I'm back from Florida.
Here are this week's assignments:
Appetizer: Cindy
1st course: Wizard
Soup: Dances
Salad: Danain
Entree: VaGirl
Side 1: GardenLad
Side 2: Em
Dessert: Annie
Coffe And: Woodie
I hope you will all enjoy this as much as my DH does! This is a very simple but flavorful recipe that pairs well with a variety of side dishes. Great for company!
Roasted Beef Tenderloin with Caramelized Shallots & Red Wine
Serves six.
1 (21/2- to 3-lb). beef tenderloin roast, trimmed of silverskin and at room temperature.
1 T. extra-virgin olive oil
Kosher Salt
Black Pepper - freshly ground
4 T. cold, unsalted butter
3 large shallots, halved and thinly sliced lengthwise (~ 1 cup)
3/4 cup dry red wine
1 sprig fresh rosemary, plus ½ tsp. chopped
3/4 cup low-salt beef broth - homemade is best :)
Position a rack in the center of a 450*F pre-heated oven.
Brush or rub beef with the oil and place in a 9x13-inch roasting pan lined with aluminum foil.
Season the beef with the salt and pepper.
Roast beef until instant-read thermometer reaches 120*F to 125*F for rare, about 25 minutes (125* to 130* for medium rare, about 30 minutes).
The temperature of the beef will rise 5* as it rests.
Wrap the beef in the foil that lines the pan and allow it to rest 10 to 15 minutes.
While the beef roasts, make the sauce:
Melt 2 T. of the butter in a 12-inch skillet over medium heat.
Add the shallots and cook, stirring, until they soften and turn golden brown, ~ 8 to 10 minutes.
Add the wine and the rosemary sprig and bring to a boil over medium-high heat.
Boil until the volume of wine and shallots reduces to 1/2 cup ~ 3 minutes.
Add the broth and continue to boil until the sauce is reduced to 1 cup ~ 5 minutes.
Reduce the heat to low.
Remove the rosemary sprig and stir in the chopped rosemary.
Cut the remaining 2 T. cold butter into small cubes and add a few of them at a time to the sauce, stirring to melt.
Unwrap the tenderloin and stir any accumulated juices into the sauce.
Season the sauce to taste with salt and pepper.
Slice the meat and serve with the sauce.
Adapted from Fine Cooking: issue #75, pg.90
This should compliment the beef (which really sounds good) nicely:
Carrots & Parsnips with Rosemary
8 carrots
8 parsnips
1 branch fresh rosemary
3 cups chicken stock
6 tbls chilled butter
Salt & pepper to taste
Cut carrots and parsnips into thin, 2-3 inch julienne strips. Chop the rosemary leaves.
Bring stock to a simmer. Blanch the carrots in the stock until tender, about 5 minutes. Remove with a slotted spoon and cook the parsnips in the same stock until tender, about 3 minutes. Remove parsnips and boil the stock until reduced to 1/3 cup, about 25 minutes. Swirl in the butter. Stir in the rosemary, carrots and parsnips. Season to taste with salt & pepper.
Yea, good to have you back, GL!
This meal is looking good already - both dishes sound great!
Here's something that I think would be nice to start things off....
Source: adapted from puffpastry.com
4 oz smoked or plain mozzarella, shredded
8 oz sundried tomatoes packed in oil, each cut in 2 or 3 pieces
1 puff pastry sheet (1/2 pkg)
1 egg
1 T water
Thaw pastry sheet at room temperature for 40 minutes. Preheat oven to 400°F. Mix egg and water.
Unfold pastry sheet on lightly floured surface. Roll into 12" square and cut into 16 (3") squares. Place a generous pinch of cheese and a few tomato pieces in center of each square. Brush edges of squares with egg mixture. Fold 2 opposite corners to center over filling and pinch edges to seal. Place on baking sheet.
Bake at 400°F for 15 minutes or until golden. Serve warm or at room temperature. Makes 16 appetizers.
(PS just a reminder that I have to take next week off)
This all looks good and Cindy, your Puffs look beautiful. Have you made them with basil pesto?
I have many wonderful salad recipes but I think instead of leafy greens a simple, crispy wedge of ice-burg topped with home made Thousand Island and sprinkled with toasted walnuts then garnished with chopped tomato would be great with the beef.
Thousand Island Dressing
1 cup HellmannÂs mayonnaise
1/4 cup ketchup
1/4 cup sweet pickle relish
2 tablespoons finely minced sweet onion
2 teaspoons sugar
2 teaspoons white wine vinegar
a few grinds of fresh ground pepper
1 hard-boiled egg; finely chopped
Combine all ingredients and serve over ice burg lettuce salad. Refrigerate. If desired, sprinkle eggs on top of salad instead instead of stirring in.
Ooh yea, Marilyn - I bet they would be good made with pesto, I haven't tried that yet.
Funny that you posted the Thousand Island recipe - for some reason I have been craving it lately and have just been mixing mayo, ketchup and lemon juice together and putting over greens. Nice to have a "real" recipe, thanks :)
For the soup, after looking at the other courses so far, I was tempted to go with something French Oniony. Or maybe a dark mushroom broth. But then I decided that would be too much beef at one meal LOL.
Many steakhouses around here serve awesome broccoli cheese soup. But truthfully, after a bite or two of the very thick stuff, I kind of wish it was thinner and less rich. I have come up with a "chowder" that has the thinner consistency I like, and can include any vegetables you want.
Frozen or fresh broccoli, frozen veggie mixes, leftovers from another meal. This is a chunky chowder, and it is not pureed. Both for the texture, and also for the colour. I want a milky white base with veggies, not a green slurry. I have used anything from handfuls of baby spinach leaves, to the ubiquitous "frozen cubed veggie mix". This time I used 1 1/2 cups of a fancier frozen mix that had snap peas, leaf spinach, garlic scapes, broccoli, red and yellow peppers, and asparagus - and a 1/2 cup of frozen corn. The results were spectacular!
Vegeable Chowder
1 tsp butter
1 tsp olive oil
1/2 small onion, chopped fine
1 clove garlic, smashed and chopped
1-2 tbsp flour (if you like it thicker, go for the higher amount)
2 cups good chicken stock
2 cups frozen, fresh, or leftover veggies
1/2 cup evaporated milk
Salt and pepper to taste
Melt the butter with the oil in a saucepan. Add the onion, and saute until transparent. Add the garlic and stir, just until fragrant. The garlic can brown a bit but not too dark or it will be too sweet or worse - bitter.
Add the flour, and stir to combine. Heat for about a minute to make a roux, but don't brown it. Whisk in 2 cups chicken stock. Add the frozen veggies and bring to a simmer. Simmer until the veggies are cooked/heated through and tender. This will be longer for fresh veggies, and the least for the cooked leftovers. My veggie mix simmered for five minutes and was perfect.
Add evaporated milk, and simmer lightly until the chowder is hot. Stir gently to keep from breaking up any spinach(if you used it) to keep the broth as light as possible. Unless you don't mind it green ;). Add salt and pepper to taste.
Makes about four 1 cup servings
Like all chowders I think this tastes best after it as cooled slightly but is still on the hot side of warm. For a cheesy chowder, add a handful of finely grated cheese to each bowl. You can also garnish with sliced green onions, crumbled cooked bacon, or oyster crackers.
Note that in the link, the bowl is really too large and you would only get about two servings if you did it that way. This looks better in a dark bowl or crock, if you are serving it to company. And since I already had that huge bowl ladelled out, I ate it. You know, so it wasn't wasted - tee hee!
Here is a link that might be useful:
Ok, seems like we need something green, and since the oven will already be on 450 for the tenderloin, I'd argue for...
Roasted Asparagus...
Real simple, just trim the bottoms off, drizzle a healthy amount of good olive oil on a jelly roll pan, put asparagus in one layer on pan and smoosh around to totally coat in the oil, then season with kosher salt and lots of fresh black pepper. Roast at 450 for probably the 10-15 minutes that the tenderloin is resting for, stirring once. They should have nice browned spots and be looking crinkly (showing that hey have lost some of their liquid and their flavor has intensified) when they are done. Take them out and squeeze a fresh lemon over them -- enjoy!
GL - thanks for saving some of that Florida sunshine for me - we're in northern Florida right now (til the end of the month) and its been quite lovely! This menu sounds really wonderful to me - thanks everybody!
There are many fancy after dinner coffee recipes but I just adore coffee with Bailey's Irish Cream, plain and simple (no cream on top for me, thanks). I thought I would put out my nice large clear glass carafe with hot coffee and make Doucanoe's Irish Cream (I made this at Christmastime this year). I guess for those who don't care for alchohol I'll make some biscotti to go with their coffee. I guess I'll need a pretty bowl of whipped cream for those who like it! Maybe a little cocoa to sprinkle on top?
Doucanoe's Homemade Irish Cream Liqueur
1 (750 milliliter) bottle Irish whiskey (Linda prefers Brandy)
8 3/4 ounces milk chocolate (Linda prefers dark chocolate)
2 (14 oz) cans sweetened condensed milk
2 (12 oz) cans evaporated milk
2 1/2 cups heavy cream
1/4 teaspoon instant coffee
Pour a small amount of whiskey into a large bowl. In the top of a double boiler, melt chocolate, stirring constantly until smooth. Mix the melted chocolate with the whiskey in the bowl. Gradually stir in the sweetened condensed milk and the evaporated milk. Stir in the cream, instant coffee granules, and the remaining whiskey.
Pour mixture into 3 (750 ml) bottles, seal and store in refrigerator. Best if kept at least 1 month before using. To serve: shake bottle well, serve in small glasses over crushed ice.
2 3/4 cup flour
1 1/2 cup sugar
1/2 cup chilled unsalted butter, cut into pieces
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. ginger
3 1/2 oz. white chocolate, cut into pieces
1 2/3 cup toasted almond slivers
2 large eggs
1/4 cup plus 1 TBL. apricot brandy
2 tsp. almond extract
6 oz. dried apricots, diced
Butter and flour cookie sheet. Comine first six ingredients in food processor until fine meal. Add chocolate, chop fine, then add almonds. Beat eggs, brandy and extract in large bowl. Add flour mixture and apricots, stir until moist dough. Moisten fingers. Form into three 12" x 2" logs. Refrigerate for 30 minutes, then bake on center rack at 350* for 30 minutes. Transfer sheet to cooling rack and cool completely. Reduce heat to 300* and cut logs into 3/4" slices. Arrange on sides on cookie sheet. Bake 10 minutes, then turn over and bake 10 minutes more. Cool completely. Store in airtight container.
Glad you got the good weather, Woodie. When we left it was in the low 50s, and they were predicting 40ish for this past Monday.
But overall it was a nice break. Got to do some fishing, and Friend Wife, who is a beach person, got to lounge out on the sand.
In fact, we stayed three days longer than originally planned. So we must have had a good time. :>)
I've had some other "issues" going on in my life and just made it here today. Just on time for dessert!
This is nice, light, fruity, and would be a good addition to something more "heavy" like the beef and the root vegetables. It's been a big hit on the Cooking Forum, posted by Dishesdone:
Lemon Custard Cakes
Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners sugar, for dusting
Preheat oven to 350°. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners sugar.
From Everyday Food
Welcome home, GL, I'm glad you enjoyed your trip.
I love the lemon custard cakes!
Emily, the results are a custard on the bottom and a light lemony meringue on top. Not cakey at all.
I almost forgot to check on this dinner this week....see what happens when we take a week off..... :-P
I think that the following recipe would make a good first course for this meal. Just make them a small size and serve with a little bit of the sauce on the plate. Easy to cut the recipe in half also.
I'm already planning on making this tomorrow (Fri) night. I've made the recipe several times since running across it last summer, both as a appetizer and as an entree.
Gingered Shrimp Cakes
1 lb. large shrimp, cooked
4 scallions, sliced, green parts included
1 Tbsp freshly grated ginger
Grated lemon zest from 1 lemon
2 Tbsp chopped fresh parsley
1/2 C fresh corn, cooked, cut off cob (frozen works)
1 lg egg
3 Tbsp mayonnaise
1/2 tsp hot pepper sauce
1/2 tsp salt
Pinch of ground black pepper
1 1/2 C fresh bread crumbs or panko (divided)
2 Tbsp olive oil (or more, for frying)
1 Tbsp butter (with the oil, for frying)
Coarsely chop shrimp in bowl. Add scallions, ginger, lemon zest, parsley and corn. Combine mayonnaise, egg, hot sauce, salt and pepper and fold into shrimp mixture.
Add 1 Cup breadcrumbs and gently mix.
Form into 4 patties and gently dredge in remaining 1/2 C breadcrumbs, adding more if necessary.
Put on a plate, cover with plastic and refrigerate for at least 30 min and up to 4 hours.
Heat oil and butter in large skillet over med-high heat. Saute cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 8 minutes.
Chile Garlic Sauce
To make Chile-garlic cream sauce, combine 2 Tbsp chile-garlic sauce ( from Asia aisle at supermarket) and juice of 1/2 lime with 1/2 cup sour cream or cream fraiche.
Spoon about 3 Tbsp of sauce on each plate and place shrimp cake on it, serve immediately.
Makes four servings as and entree or eight first course servings.
Variation: Substitute lump crab meat for the shrimp.


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I've been trying to move to Jasmine or Alliance by flashing in recovery. I've tried several variations of patching Light Kernel before and/or after the rom. All flashes result in CWM warning that root may have been lost and did I want to repair (tried both repairing and not repairing) then reboot and hang at the Galaxy Note 3 Custom Lock screen. I never get to the boot animation.


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Alyeska Ski Resort, Alaska, Alyeska Ski Resort, Alaska - The Alyeska Resort Blog
Closing out the month of March is quite possibly one of the most unique shows to grace the Sitzmark stage. Colorado based Michal Menert was born in then Communist Kielce, Poland. During his childhood, Michal's father exposed him to a wide variety of Eastern and Western music, giving his son ...Read More
Alyeska Ski Resort, Alaska, Alyeska Ski Resort, Alaska - The Alyeska Resort Blog
Spring Break Night Skiing One of the perks of not being in the adult world of work and responsibility is this concept called Spring Break. Spring Break is a week long period in March where everyone in the U.S. educational system has a break because it's spring. And it's fantastic! ...Read More
Alyeska Ski Resort, Alaska, Alyeska Ski Resort, Alaska - The Alyeska Resort Blog
Alyeska Resort and the Sitzmark have some incredible music lined up in the upcoming months. This package will allow guests to get away and take in a great show without the worry of the "where am I going to crash tonight" dilemma. With shows like Young Dubliners, DeadPhish Orchestra, Jerry ...Read More
Beacon & Eggs Avalanche Awareness Clinic
Saturday, January 26, 2013
11:00 A.M. to 12:00 P.M. - The Hotel Alyeska
Join us in the Columbia Ballroom of The Hotel Alyeska for an avalanche awareness presentation and discussion presented by Alyeska Resort Snow Safety. Breakfast burritos, coffee and juice will be provided. Topics include identifying and assessing avalanche terrain, trip planning, route selection and intro to use of beacons, shovels, probes and emergency response. After the presentation, head up the tram and test your beacon skills in the snow. Clinic is free and open to the public.


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Crenshaw & Around
Community Program Suffered During Shutdown
Written by Brian W. Carter (Staff Writer)
31 October 2013
"When the rest of the world bleeds, our communities hemorrhage," said Loretta Jones about the recent government shutdown. "We do not have the kinds of resources other communities have." The ...
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"Crenshaw" Mixtape Makes History Rapper Nipsey Hussle Releases $100 Album
Written by Princess Manasseh, Sentinel Contributing Writer
31 October 2013
Hussle poses with his first $100 album sold Photo courtesy of Instagram niphussel LEGENDARY SUPPORT: Jay Z spent $10,000 on 100 copies of the album and posted the picture to his website Photo ...
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Union Bank, AHA Partner Up for Health Expo
Written by Jennifer Bihm, Sentinel Staff Writer
31 October 2013
Union Bank and the American Heart Association health and wellness expo will provide information on healthcare and finance to the community. For the first time on Crenshaw Blvd. volunteers from Union ...
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Taste of Soul Kicks off With VIP Reception
Written by Brian W. Carter (Staff Writer)
25 October 2013
Metro CEO, Art Leahy along with Commissioner Jackie Dupont Walker give the thumbs up for this year's Taste of Soul. Event sponsors, Robert McNeill and Keith Wyatt welcome the Ivie McNeill & ...
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Taste of Soul: Crenshaw's Family Festival
Written by Sentinel Staff Report
17 October 2013
Captions: Taste of Soul is one of the largest family festivals in Los Angeles and it's right here on Crenshaw! Once again, it's that time of year when everybody comes out to have a good time. The ...
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Glory Foods… Doing it Again at the Taste of Soul
Written by Jennifer Bihm, Sentinel Staff Writer
17 October 2013
Cashimier Smith on Glory Foods, "My job, I enjoy it, I enjoy talking to people, I love hearing the stories..." "I do a lot of events and I'll tell you, there is nothing like this," said ...
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TOS Vendor: Get Your 'Grubon'
Written by Brian W. Carter (Staff Writer)
17 October 2013
People will have a chance to get their grub on with this vendor for the first time at Taste of Soul. Taste of Soul (TOS) is never short on good food and has something for everybody. If you're ...
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Paulara Hawkins, Uniting the Community and Living Her Dream
Written by Ed Rice III, Sentinel Contributing Writer
17 October 2013
Paulara Hawkins shares her aspirations: "I just want one of my creations to be the launching pad for another one of my creations, then another. I want to build my own empire. I want to become the ...
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The Stars Come To Crenshaw
Written by Brian W. Carter (Staff Writer)
10 October 2013
One of many hopeful groups performed at the StarQuest Singing Competition Friday, Oct. 4 and 5. Photo By Brian W. Carter Talent takes to the stage at StarQuest 2013 If you were in the Baldwin Hills ...
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Metro Urges Public to Pledge Sharing the Ride for a Chance to Win Prizes during California Rideshare Week
Written by Sentinel News Service
10 October 2013
"Ridesharing can help save money on gas and lessen the stress of the daily commute. And there's no better time to share the ride than during California Rideshare Week, ending on October 11," says ...
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Barbara Clark is Latest Performer in 'Storytelling' Series at IMA
Written by Jennifer Bihm, Sentinel Staff Writer
10 October 2013
Institute of Musical Arts "We think of what we do as 'edutainment,'" explained Dawn Clark-Johnson, executive director Institute of Musical Arts in Los Angeles. The Institute, said Clark-Johnson, ...
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Eastern Ridgeline Trail
Written by Sentinel News Service
10 October 2013
Eastern Ridgeline trail is a welcomed addition to the Kenneth Hahn State Recreation area and gives visitors more opportunities to get fit, spend time with family and enjoy a scenic view. The new ...
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Medicare Made Clear
Written by Jennifer Bihm
08 October 2013
"We opened the store because we saw a need here for Medicare beneficiaries and their caregivers," explained Southern California United Health Care Regional Sales Director Sandy D'Elia on why United ...
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New Dodgers Dreamfields at Rancho Cienega Recreation Center
Written by Sentinel News Service
03 October 2013
The two new Dodgers Dreamfields at Rancho Cienega Recreation Center in Los Angeles make 30 completed Dodgers Dreamfields. "The Los Angeles Dodgers and our local communities are very important teammates," ...
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Kina's Burgers: Their Philosophy is Fresh
Written by Jennifer Bihm, Sentinel Staff Writer
03 October 2013
The Chandler Burger "As you know in fast food, everything is prefab and here, everything is from scratch, so it's a healthier alternative to fast food restaurants," said Peter Pryor owner of Melachia's ...
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Back-To-School With Historymakers' T'Keyah Crystal Keymah & Sylvester Monroe
Written by Brian W. Carter, Sentinel Staff Writer
02 October 2013
(from Left-To-Right): Historymakers' ambassadors: director, writer, producer and performer T'Keyah Crystal Keymah & print journalist and author, Sylvester Monroe, visit Dorsey High School ...
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CA Ticket Masters offering Discounts at TOS
Written by Jennifer Bihm, Sentinel Staff Writer
26 September 2013
Jasir Franklin, owner of California Ticket Masters a ticket clinic on Crenshaw, said his philosophy is this: "Educating yourself (when it comes to fighting tickets is the best self defense)" Franklin ...
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Yoga in the Hood
Written by Eva Allen, Sentinel Contributing Writer
26 September 2013
Green Tree Yoga Meditation Foundation is located on Western Ave. and hoping to make a change in the community Yoga has been found to be an excellent source for body toning, weight loss and overall ...
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New Eastern Ridgeline Trail
Written by Sentinel News Service
26 September 2013
Back in 2011, positive changes began in Kenneth Hahn State Recreation Area when community members, representatives from the Baldwin Hills Conservancy and County Department of Parks and Recreation had ...
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Crenshaw United Methodist Church
Written by Sentinel News Wire
26 September 2013
Hosts Sacred Jazz Concert Rev. Dr. Derrick-Lewis Noble, senior pastor of Crenshaw United Methodist Church (CUMC) is inviting the public to join CUMC at a Sacred Jazz Concert featuring celebrated jazz ...
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65 Youth Join In The New Musical Set To The Music Of Kirk Franklin
Written by Sentinel News Service
13 September 2013
CBG Arts & SWESH Entertainment in association with Kirk Franklin & 102.3 Radio Free KJLH is proud to announce their new original musical stage play, "Why We Sing." The production will ...
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Written by Sentinel News Wire
12 September 2013
The community is invited to drop off their old and non‐functional cell phones, televisions, computers, calculators, digital clocks, and other electronic devices at the e‐waste recycling truck ...
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'Happy Hair' rules at Gina's of Beverly Hills
Written by Troy Tieuel, Sentinel Crenshaw & Around Editor
12 September 2013
Regina Wilson smiles her 'greeting smile' that customers would see, upon entering Gina's of Beverly Hills Local salon still styling after seven years in the Crenshaw Square Plaza Gina's of ...
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Mothers in Action provide needed Services to Students
Written by Troy Tieuel Sentinel Crenshaw & Around Editor email@example.com
29 August 2013
Back to School Event Grants Supplies, Medical Services A bright sun surrounded by a blue sky rested above the Los Angeles Memorial Coliseum as parents and their school aged children filled the exterior ...
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Postcards Blends Flavor
Written by Troy Tieuel, Sentinel Crenshaw & Around Editor
15 August 2013
Postcards Food Truck sits on Crenshaw selling healthy blends of soul food and South American cuisine. Photo By Troy Tieuel Food trucks come and go, but great taste resonates in oneís memory forever. ...
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Page 7 of 14
A Taste of Soul
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Wendell James interview at the 46th Annual NAACP Image Awards
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Film Director Princess Monique interview at the 46th Annual NAACP Image Awards
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Garcelle Beauvais interview at the 46th Annual NAACP Image Awards
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Carlos King interview at the 46th Annual NAACP Image Awards
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Judge Greg Mathis interview at the 46th Annual NAACP Image Awards
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Events Calendar
Sat Apr 4 12:00AM
Saponi Star Productions Presents ER: The Resurrection Stage Play
Sun Apr 5 12:00AM
Saponi Star Productions Presents ER: The Resurrection Stage Play
Thu Apr 9 6:00PM
Charles R. Drew University of Medicine and Science Legacy Leaders Spring Gala
Sat Apr 11 11:00AM
Books! Books! Book! for all ages
Sun Apr 12 11:00AM
Berean's Women's Ministry Presents: Etiquette Classes
Sat Apr 18 9:00AM
Black Writers On Tour & Southern California Black Business Expo
Sat Apr 25 2:00PM
2015 "One Child At A Time" Celebrity Flag Football Game
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Local »
Man Indicted for Teacher's Stabbing Death
LMU AAAA Awards Scholars
Report: Minimum Wage Hike Would Have More Benefits Than Drawbacks
Long Beach Murder Reveals Ongoing Gang Dispute
National »
Trevor Noah set to replace Jon Stewart on 'The Daily Show'
US Files Appeal of Judge's Hold on Immigration Action
Feds Charge U. of Mississippi Student in Noose Incident
4 Journalists Arrested During Ferguson Protests Sue Police
International »
Obama: Dim hope for end to Israeli-Palestinian conflict
International Court: UN must help with the arrest of Sudan's leader
Supreme Court declines to hear ex-Somali official's case
Italy rescues more than 1,000 migrants at sea; 10 perish
Business »
NFL Star Dwight Freeney Says Investors Looted Him for Millions
20th ANNUAL COMMUNITY JOB FAIR AT DODGER STADIUM SATURDAY
Local Real Estate Broker Attends National Apartment Association Conference in Washington D.C. S
Chick-Fil-A on South Figueroa St. Reopens After Fire
Entertainment »
Legendary singer/songwriter Andrea Martin is back with mixtape Nothing New
Kerry Washington signs on to play Anita Hill in HBO Movie Confirmation
From Music Mogul to Sheriff: Terrence Howard Stars in FOX's Wayward Pines
Kevin Hart to receive "Cinemacon Comedy Star of the Year Award"
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Religion »
Bishop Vaughn shatters glass ceiling – AGAIN!
AME Church launches 'Black Friday' campaign
Transfiguration students excel in many areas
Crowd funding is NOT new to the Church!
Family »
'My Sister's Keeper' Launched at Howard University & Spelman College
CSUDH Professor Receives Fulbright Award
Black Employee Files Wrongful Termination Suit against Mount St. Mary's
Dr. Robert R. Cole Succumbs
Crenshaw & Around »
First Annual Leimert Literary Festival
Production Company to Start Screenwriting Scholarship Fund at USC
Metro Board Takes Steps Toward Affordable Housing
Kaiser Permanente Hosts Basketball Clinic For Special Olympics Athletes
Opinion »
"Empire" Shows that Black Dollars Matter
March Madness: Race, Sports and Money
U.S. Criminal Justice System Needs Urgent Reform
I Had a Heart Attack
Editorials »
Letter from the Co-Editors
This Has to Stop!
SB 405 & AB 158: Bills that kill jobs and harm the environment
"I've Been Looking for Senator Obama All My Life"
Blog »
Season of Giving
Culver City Police
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2009...2010...It's time!
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