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H.O. Electric Receives 2014 Best of Belmont Award
Belmont Award Program Honors the Achievement
BELMONT April 23, 2014 -- H.O. Electric has been selected for the 2014 Best of Belmont Award in the Air Conditioning…
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The Belmont Award Program recognizes outstanding local businesses that serve their local market. Each year, we identify companies that we believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and community.…
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Jim Roche, a North Shore resident, has been named Plumber Manager at H.O. Electric, Plumbing, Heating & Cooling.
Roche, who joined H.O. Electric in December of 2012, started his career in Massachusetts and brought his skills down to Florida for a time. Deciding on returning back to the Greater Boston Area he found his home with H.O. Electric as the companies new Plumbing Manager. In his new role,…
ContinueAdded by H.O. Electric on January 24, 2013 at 9:00am — 1 Comment
Added by H.O. Electric on March 31, 2011 at 8:08am — 1 Comment
Boston-Cambridge, MA – H.O. Electric today announced the launch of… |
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Home Energy Pros was founded by the developers of Home Energy Saver Pro (sponsored by the U.S. Department of Energy,) and brought to you in partnership with Home Energy magazine.
© 2015 Created by Lawrence Berkeley National Laboratory.


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Last chance to vote Bonds, Molina
Last chance to vote Bonds, Molina
Just as Barry Bonds has one more rung to climb in his ascent toward baseball's home run record, the Giants left fielder also must inch ahead one more notch to reach the spot he wants in the All-Star balloting.
Bonds remains fourth in the voting for a starting berth in the National League All-Star outfield, according to the latest updates. San Francisco's cleanup hitter has 1,213,423 votes, trailing the New York Mets' Carlos Beltran, Cincinnati's Ken Griffey Jr. and the Chicago Cubs' Alfonso Soriano.
Hoping to nudge Bonds into the top three, the Giants have launched a "Vote Bonds" campaign to assure their star of participating at home in the 78th Midsummer Classic, scheduled for July 10 at AT&T Park. The Giants also are pushing catcher Bengie Molina, San Francisco's only other player to rank among the top five. Molina's 687,937 votes place him fifth behind the Los Angeles Dodgers' Russell Martin, the Mets' Paul Lo Duca, Atlanta's Brian McCann and Milwaukee's Johnny Estrada.
Fans can cast their votes for starters up to 25 times with the Monster 2007 All-Star Online Ballot at MLB.com and all 30 club sites until Thursday at 8:59 p.m. PT.
Fans will again be given the opportunity to cast an All-Star vote immediately following the 2007 MLB All-Star Game Selection Show Presented by Chevrolet, which will be televised by Turner Sports on Sunday. Baseball fans around the world will be able to select the final player on each All-Star team via the Monster.com 2007 All-Star Final Vote.
Selecting the rosters isn't the end of the fun in 2007, either. Concluding the All-Star balloting process, fans will have the opportunity to participate in the official voting for the Ted Williams Most Valuable Player presented by Chevrolet at the All-Star Game via the Monster.com 2007 All-Star Game MVP Vote at MLB.com.
The All-Star Game will be televised nationally by FOX Sports and televised around the world by Major League Baseball International. ESPN Radio will provide exclusive national radio coverage, while MLB.com will offer extensive online coverage and MLB Radio will have exclusive play-by-play coverage of the game on the Internet.
Bonds, who's six homers short of matching all-time leader Hank Aaron's 755, owned a .293 average with 15 homers and 35 RBIs through Sunday. The 13-time All-Star also leads the NL with a 1.086 OPS (on-base percentage plus slugging percentage).
Entering Sunday, Molina ranked second among NL catchers with a .291 average and 38 RBIs, fourth with seven homers and tied for fifth with 12 doubles. Molina is seeking his first All-Star recognition.
Chris Haft is a reporter for MLB.com. This story was not subject to the approval of Major League Baseball or its clubs.

subset: commoncrawl


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participation in any Vivos shelter property may not be for investment purposes. Terms, conditions and specifications are subject to change without notice.


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Wellbody Blog
At Professor Wellbody's Academy of Health & Wellness, we understand there's only one thing harder than making healthy behavior changes: Sticking to them! We all need a little help from our friends, and that's the purpose of the Wellbody Blog, a friendly online gathering spot--a community well--where you can dip into health news; wellness tips; recipes; latest research about nutrition, exercise, sleep and hygiene; plus, real stories from virtual neighbors who are also trying to change their lives for the better. Start from wherever you are; share ideas, information, inspiration. At Pacific Science Center, we believe each of us can do something everyday to improve our health and well-being.
Wellbody Recipe: Slow Cooker Chili
Colorful meals, using a rainbow of fruits and vegetables, are a great way to make sure you're getting a range of vitamins and antioxidants, suggests reader Laurel Swartz, who wrote to Wellbody Blog in response to another reader's query for tips on raising slim children.
Laurel shares some sample meals and snacks as well as her recipe for slow cooker chili!
A sample day of eating for my son is a bagel and cream cheese with blueberries for breakfast; a turkey and cheese quesadilla, sliced cucumbers and a mango for lunch; cookies and soy milk for a snack; and a colorful dinner to end the day. He also drinks water [rather than soda or juices] throughout the day. That keeps his calories where they need to be, in the food!
A simple colorful dinner: Roasted chicken with baked sweet potatoes, roasted beets, yellow peppers and Brussels sprouts. A good way to include some leafy greens is to use them as a base for the meat, laying the piece of chicken on the bed of kale or spinach and arranging the vegetables around the edge. Sometimes I top the whole plate with a bit of salsa or roasted tomatoes.
By the way, the picture is not of the chili. It is polenta with bison meat and tomato sauce [surrounded by an array of colorful vegetables.] It's another quick, yummy meal that's a little different than pasta.
A favorite crock-pot dish of ours is chili. It's a good way to include meat in smaller quantities.
Laurel's Slow Cooker Chili
1 lb grass-fed organic beef
1 onion, diced
2 C black beans
2 C kidney beans
Glass jar of organic tomato sauce or homemade sauce
2 whole fresh tomatoes, diced
1 yellow pepper, diced
1 orange pepper, diced
2 T chili powder
1 T pepper
1 t sea salt
1 T dry garlic or 2 – 3 cloves of fresh garlic, minced
1 t Italian seasoning
Crushed red pepper to taste
Sauté the beef with the onions. While that's cooking, put the black beans and kidney beans in the crock pot, adding a glass jar of organic tomato sauce or homemade sauce. Add the tomatoes and yellow and orange pepper to the mix. Season with chili powder, pepper, sea salt, garlic and Italian seasoning. When the ground beef has browned, add to crock pot, letting it cook on low for two to three hours. Season with crushed red pepper to taste. Suggestion: Serve with a blend of quinoa and brown rice and a simple salad and steamed vegetable.


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How to Start Couponing in 2013
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Ready for a New Year & new you? Time to ROCK 2013 with savings and deals like you've never seen before. Why not start by knocking 80% off your grocery bill every month? Yep, we're talking hundreds of dollars in savings that can go towards reducing debt, planning for college or even a Summer vacation.
Here are some great links to help you on your road to success:
Enjoy those deals! Want more info? Check out the video below:TulsaCW.com: TV To Talk About | The Tulsa CW


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Opera Review: Don Giovanni's lookin' goodJim Lowe / Staff photo
Green Mountain Opera Festivals Gala Concert closed with the entire cast in Charles Trenets popular French song, La mer, Friday at the UVM Recital Hall.Its all about voices. Theres much more it to it than that, but Green Mountain Opera Festivals annual Gala Concert on Friday at the University of Vermont Recital Hall unveiled the spectacular voices and actors who will be performing in Mozarts Don Giovanni next weekend at the Barre Opera House.
Operas most charismatic Lothario will be played by a most charismatic baritone, both vocally and physically. Michael Mayes, tall and handsome, exhibited plenty of virility as well as vocal beauty in Tonios Si Può from Leoncavallos Pagliacci.
True, it would have been more touching if he had let the music breathe a little more naturally, as he did so expressively in If I would ever leave you from Frederick Loewes Camelot.
In possession of equal stage presence, both vocally and physically, was the upcoming productions Commendatore. Solomon Howard, with his commandingly rich bass, delivered a brilliant, florid and joyful performance of Arise, ye subterranean from Purcells The Tempest.
Soprano Caitlyn Lynch, who will play Donna Anna, proved an especially expressive and emotionally convincing singer with a pliable brilliant voice in Aint it a pretty night? Joined by baritone Jonathan Lasch, Masetto in Don Giovanni, they sang a very warm and lyrical Baigne deau des mains from Massenets Thaïs.
Wesley Rogers, who will sing Don Ottavio, proved an emotional and beautiful voiced tenor in La fleur que tu mavais jetée from Bizets Carmen. Soprano Melinda Whittington delivered a full-voiced aria from Mozarts Cosi fan tutte that lacked expressiveness but she has the right look and sound for Donna Elvira.
Baritone Tom Corbeil had his own theatrical charisma as Leperello in Sola, sola in buio loco from Don Giovanni, proving a fine comic actor and singer. The high quality of all those in this scene is certainly reassuring about the coming weekends performances.
The festivals Emerging Artists fared well too, often performing with more nuance and musicality than at their showcase last Sunday in Stowe. Particularly impressive was a warm and expressive, as well as witty, performance of Là ci darem la mano, a seduction scene from Don Giovanni, by baritone David Castillo and soprano Shantelle Przybylo.
Snippets of Benjamin Brittens Albert Herring, this years Emerging Artists production to be presented in full Thursday at the Sugarbush Resort Gate House in Warren, proved promising. Among a largely excellent cast, soprano Kelsey Boesche proved brilliant vocally and theatrically, as the loud and pompous Lady Billows.
The expert piano accompaniment was shared by Emma Smith, Joseph Lawson and Bruce Stasyna, the festivals artistic director. The concert closed with a number of pop songs that were as well sung as they were fun. Imagine Hound Dog sung by a bevy of beautiful up-and-coming opera stars!
Green Mountain Opera Festival
Thursday, June 20: Benjamin Brittens Albert Herring, $35, Sugarbush Resort, Gate House, Warren, 7:30 p.m.
Friday, June 21: Mozarts Don Giovanni, $70-$25, Barre Opera House, 7:30 p.m.
Sunday, June 23: Mozarts Don Giovanni, $70-$25, Barre Opera House, 3 p.m.
For tickets or information, go online to www.greenmountainoperafestival.com.MORE IN This Just InWAITSFIELD An armed robber held up the Northfield Savings Bank on Tuesday afternoon, the second... Full StoryBOYS TENNIS Full StoryMORETOWN Randolph rapped 11 hits and was helped by nine Harwood miscues during a... Full Story -
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Wind Powered car sets new world record at 126mph
Article Summary
With a wind speed of just 30mph (48kmh), British engineer Richard Jenkins has set a new land speed record for a wind-powered vehicle at blistering 126.1mph. Driving the Ecotricity sponsored all carbon fiber land yacht Greenbird across the Ivanpah dry lake bed on the Nevada / California border Jenkins eclipsed the previous benchmark set a decade ago by American Bob Schumacher by almost 10 mph. It also continued a the rivalry between Britain and the United States for setting speed records that dates to the 1920s, when Sir Malcolm Campbell set several records on land and sea.
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0 Members and 1 Guest are viewing this topic.
So who'd you feed those pies to and what did they say? The crust looks fluffy like I like it. Did you have to constantly turn the pie in the oven during the bake? Or was the oven pretty uniformly heated?
...But it's easy, in France most restaurants serve really crappy pizzas (even italian restaurants).
Hi Seb, Those pizzas are quite remarkable! I've never seen pizzas looking like that coming out of an small electric oven. Mind if I ask how much that oven cost? I wonder if they are available in the United States? Regards, TinRoof
I paid 435 euros (570 dollars), shipping included (60 euros, quite expansive).You can try to contact them via their website : http://www.effeuno.biz/en/The overseas shipping cost may be painful...But any oven up to this temp can deliver the same pizza.
Ha! That's easy to say....Just sent them an email and will report back on cost to US.
Considering it is European odds are it is 220V, and therefore would require a 220V circuit for use in the US.
230V according to this
Of course it is and that is a good thing.
Yes Martha


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Book your room at The Ritz-Carlton Coconut Grove, Miami
Deluxe Room, 1 King Bed, Balcony, City View
Max Occupancy: 3 guests (up to 2 children, 2 infants)Room, Balcony, Partial View (Guest)
Max Occupancy: 4 guests (up to 3 children, 3 infants)Deluxe Room, 2 Double Beds, Balcony, City View
Max Occupancy: 4 guests (up to 3 children, 3 infants)Executive Suite, 1 Bedroom, City View
Max Occupancy: 4 guests (up to 3 children, 3 infants)Elegant Miami hotel with boutique spa, near CocoWalk
Near Villa Vizcaya
The Ritz-Carlton Coconut Grove, Miami is the ideal setting to enjoy the panoramic views of Biscayne Bay, Coral Gables and Miami's glittering skyline, and enjoy the sun and sophistication of this vibrant city. A gorgeous boutique hotel in the heart of one of the city's most enchanting neighborhoods.
Spa, superb dining
The Ritz-Carlton Coconut Grove, Miami has 115 newly-renovated guest rooms and suites, each with a private balcony and floor-to-ceiling windows. The hotel boasts manicured gardens and pool, a 6,000-square-foot (557-square-meter) boutique spa and fitness center, extensive event and pre-function space including a 3,200–square-foot (297-square-meter) garden courtyard and the 5,200-square-foot (483-square-meter) Ritz-Carlton Ballroom.
Spacious guestrooms
Averaging 420 square feet (39 square meters) in size, the 115 guestrooms of The Ritz-Carlton Coconut Grove, Miami have private balconies, mahogany furnishings, goose-down comforters, CD players, and marble baths with scales and bathrobes.
Information missing or incorrect? Tell us!Hotel Amenities
Hotel Amenities
Business travelers and event planners will appreciate extensive meeting facilities, which can accommodate groups of 10 to 500 in a grand ballroom and garden courtyard. There is a total of 13,439 square feet of meeting space.
Complimentary wireless (high-speed) Internet access is available in public areas and garage or valet parking (surcharge) is available on-site.
The Ritz-Carlton Spa has six treatment rooms and offers services ranging from massage and body treatments to gentlemen's therapy, alongside fitness classes such as yoga and personal training.
- Television in lobby
- Poolside bar
- Safe-deposit box at front desk
- Spa services on site
- Pool cabanas (surcharge)
- Pool sun loungers
- 24-hour fitness facilities
- Terrace
- 24-hour business center
- Conference center
- Free WiFi
- Tours/ticket assistance
- Sauna
- Free newspapers in lobby
- 24-hour front desk
- Bar/lounge
- Breakfast available (surcharge)
- Dry cleaning/laundry service
- Full-service spa
- Express check-out
- Gift shops or newsstand
- Designated smoking areas
- One meeting room
- Limo or Town Car service available
- Number of floors - 8
- Spa treatment room(s)
- ATM/banking
- Multilingual staff
- Total number of rooms - 115
- Porter/bellhop
- Restaurant
- Outdoor pool
- Wedding services
- Elevator/lift
- Fireplace in lobby
- Beach/pool umbrellas
- Valet parking (surcharge)
- Year Built 2002
- Number of buildings/towers - 1
Family Friendly Amenities
- Outdoor pool
- Free Wi-Fi
- Rollaway/extra beds available
- Refrigerator (on request)
- Microwave (on request)
- Cribs/infant beds (complimentary)
- DVD player
Available in all rooms: Wireless internet access ( 9.95 USD per 24-hour period ), Wired internet access ( 9.95 USD per 24-hour period )
Available in some public areas: Free WiFi
Valet parking (surcharge)
Room Amenities
- Down comforter
- Frette Italian sheets
- Pillowtop mattress
- Rainfall showerhead
- Free cribs/infant beds
- Connecting/adjoining rooms available
- Slippers
- In-room safe (laptop compatible)
- Rollaway/extra beds available
- Free bottled water
- Premium TV channels
- Microwave (on request)
- Refrigerator (on request)
- Coffee/tea maker
- Phone
- Private bathroom
- Free toiletries
- Video-game console
- Pay movies
- DVD player
- Hypo-allergenic bedding available
- Premium bedding
- Balcony
- Climate control
- Air conditioning
- Free newspaper
- Minibar
- Daily housekeeping
- Turndown service
- Designer toiletries
- Hair dryer
- Bathrobes
- Separate bathtub and shower
- Iron/ironing board
- Desk
- iPod docking station
- In-room massage available
- Room service
- WiFi (surcharge)
- Wired high-speed Internet access (surcharge)
Where to Eat
Bizcaya Restaurant
A gateway to the Mediterranean, this Coconut Grove restaurant combines fresh seafood with local organic produce to create mouthwatering cuisine with influences from the coastal regions of Italy, Spain, France and Egypt. Features open-air dining with a lush garden, cascading waterfall and candlelit tables for year round outdoor dining. Open daily from 7 AM to 3 PM. A lavish breakfast buffet is available on weekends from 9 AM to 1 PM.
Lazuli Lounge
Relax in the majestic lounge, amidst soaring columns and a fireplace with views of the romantic fountain terrace. Cocktails are served daily from 3 PM to 12 AM. Take dinner, overlooking the cascading fountain, from 4 PM to 11 PM. Enjoy live lounge music Saturday nights from 8 PM to 11 PM. It's a beautiful, chic way to start the weekend in Coconut Grove.
Lazuli Nights
Unwind at the hotel's newest neighborhood lounge and join the staff for a cocktail hour showcasing specialty cocktails and a live culinary station. Challenge your friends to a game of dominos, while our resident DJ plays tranquil beats into the night. Every Thursday from 6 PM to 9 PM.
Cabana 33
Surrounded by a verdant landscape, the newly renovated pool deck offers plush sofas, comfortable loungers, a dining gazebo and four private, VIP poolside cabanas that can be reserved 24 hours in advance, for an afternoon of luxurious relaxation.
Nearby Things to Do
Guests won't have to miss their workouts at The Ritz-Carlton Coconut Grove, Miami which has a 5,000-square-foot (464-square-meter) 24-hour fitness center with a variety of cardio and weight machines as well as free weights. The fitness center also offers exercise classes and personal trainers (surcharge). The men's and women's lounges each have a sauna and steam room. The hotel has a lap pool on the 2nd floor terrace, with a good view of Coconut Grove.
The recreational activities listed below are available either on site or near the hotel; fees may apply.
- Scuba diving nearby
- Boat tours nearby
- Golfing nearby
- Snorkeling nearby
- Water skiing nearby
- Windsurfing nearby
- Kayaking nearby
- Sailing nearby
- Bicycle rentals nearby
- Parasailing nearby
- Yoga classes/instruction on site
Spa Services
Guests can escape in the peaceful, rejuvenating solitude of the spa at The Ritz-Carlton at Coconut Grove, Miami with in-room and pool-side spa services, warm stone massages, signature pedicures, and other relaxing spa treatments. There are exclusive treatments for moms-to-be, gentlemen, and couples, along with a variety of invigorating spa packages.
- Body treatments
- Facial treatments
- Minimum age to access spa is 18
- Number of treatment rooms 6
- Manicures and pedicures
- Body wraps
- Body scrubs
- Aromatherapy treatments
- Sauna in spa
- Massages
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessible bathroom
- Accessible path of travel
- Braille or raised signage
- Accessible parking
- In-room accessibility
- Roll-in shower
Hotel Policies
Check-in time starts at 3 PM
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.
Optional extras
- Fee for in-room wireless Internet: USD 9.95 per 24-hour period (rates may vary)
- Fee for in-room high-speed Internet (wired): USD 9.95 per 24-hour period (rates may vary)
- Valet parking fee: USD 35 per night
We should mention
Reservations are required for massage services and spa treatments. Reservations can be made by contacting the resort prior to arrival, using the contact information on the booking confirmation. 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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Eurogamer.net • Wii U • Digital Foundry Mass Effect 3 Podcast
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In Theory: Nintendo GameCube remasters on Wii U
Digital Foundry on The Wind Waker's HD treatment, and which other GameCube classics could follow suit.
Saturday, 25 April 2015
In Theory: Nintendo GameCube remasters on Wii U
Digital Foundry on The Wind Waker's HD treatment, and which other GameCube classics could follow suit.
Saturday, 4 April 2015
Tech Analysis: Splatoon
Digital Foundry's initial impressions on Nintendo's brand new shooter.
Saturday, 13 December 2014
Digital Foundry vs Captain Toad: Treasure Tracker
In a market dominated by broken software, Nintendo's latest is polished perfection.
Sunday, 7 December 2014
Digital Foundry vs Super Smash Bros. on Wii U and 3DS
Nintendo's superb brawler assessed on home and handheld platforms.
Wednesday, 26 November 2014
Digital Foundry vs Watch Dogs on Wii U
Is this the end of mature AAA multi-platform game development on Nintendo's console?
Saturday, 27 September 2014
Face-Off: Bayonetta on Wii U
The new Wii U port takes on the Xbox 360 original - and the infamous PS3 conversion.
Sunday, 21 September 2014
Gaming on the Big Screen: Optoma GT1080 projector review
Digital Foundry on the pros and cons of the cinematic gaming experience.
Sunday, 14 September 2014
Digital Foundry: Hands-on with Bayonetta 2
Fan service.
Saturday, 24 May 2014
Digital Foundry vs Mario Kart 8
Mario & All-Stars Racing Refined.
Monday, 12 May 2014
Face-Off: Child of Light
One game, six platforms. Can they all sustain 1080p60?
Tuesday, 18 February 2014
Next-Gen Face-Off: Rayman Legends
Xbox One, PlayStation 4 - or Wii U?
Saturday, 11 January 2014
The Secret Developers: Wii U - the inside story
From reveal to launch and beyond - a third-party developer talks about the challenges of working with Nintendo and its latest console.
Saturday, 7 December 2013
Digital Foundry vs. Super Mario 3D World
Next-gen gaming, Nintendo-style.
Friday, 6 December 2013
Next-Gen Face-Off: Assassin's Creed 4
Last-gen AC4 meets Wii U, PC, PS4 and Xbox One versions in a mammoth six-format comparison.
Sunday, 17 November 2013
Face-Off: Batman: Arkham Origins
Knightfall on PC and current-gen console.
Tuesday, 12 November 2013
Face-Off: Call of Duty: Ghosts
With next-gen coming soon, the PC shows us the way in this current-gen battle.
Monday, 2 September 2013
Face-Off: Rayman Legends
Is the Wii U version the original and definitive?
Tuesday, 27 August 2013
Face-Off: Splinter Cell: Blacklist
Sam Fisher's Wii U debut stacked up against the Xbox 360, PC and PS3 versions of the game.
Wednesday, 19 June 2013
Ex-BioWare writer discusses dropped ideas for Mass Effect trilogy ending
Drew Karpyshyn on the series' cut Dark Energy plot.
Saturday, 25 May 2013
Face-Off: Resident Evil: Revelations
Nintendo 3DS vs. PC and current-gen consoles.
Wednesday, 15 May 2013
Secrets of the Wii U GamePad
Digital Foundry on how the controller was reverse-engineered - and exactly how it works.
Sunday, 12 May 2013
Wii U goes mobile
Take your console on the road for under �20. Plus: Digital Foundry explores the possibilities of a fully battery powered console.
Saturday, 6 April 2013
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text: When you're serving wine in Riedel's elegant Vinum stemware, complete the table setting with these matching water glasses. The well-balanced goblets, ideal for entertaining or everyday use, also provide sophisticated presentation for fruit juice or milk. Reflecting impeccable craftsmanship and attention to detail, they're made in Germany by Riedel, a family-owned company renowned for fine glassware since 1756. Dishwasher safe. 12.3-oz. cap., 5 3/4" high. Set of two.


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Newport Brass 3-368/26 Polished Chrome Diverter Valve Trim from the Secant Collection
Technical Specs
Installation Sheet | |
Specification Sheet | |
ADA | Yes |
ANSI Approved | Yes |
ASME Approved | Yes |
ASME Code | A112.18.1 |
Approved for Commercial Use | Yes |
CSA Approved | Yes |
CSA Code | B125.1 |
Diverter Included | Yes |
Diverter Location | Valve Trim |
Handle Material | Metal |
Handle Style | Lever |
Handles Included | Yes |
Installation Type | Wall Mounted |
Integrated Diverter | Yes |
Manufacturer Warranty | 10 Year Limited Residential, 1 Year Limited Commercial |
Material | Brass |
Number Of Handles | 1 |
Theme | Modern |
UPC Approved | Yes |
Valve Included | No |
Product Features:
- Covered under Newport Brass' 10-year limited warranty for residential installations and 1-year limited warranty for commercial installations
- Trim constructed of solid brass ensuring durability and providing aesthetic appeal
- Premier finishing process - finishes will resist rusting and corrosion through every day use
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Our SKU: 3-368
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3-368/56 - Forever Brass (PVD)
3-368/01 - French Gold (PVD)
3-368/24A - Gloss Black
3-368/54 - Gun Metal
3-368/14 - Matte White
3-368/52 - Oil Rubbed Bronze
3-368/10B - Oil Rubbed Bronze (Hand Relieved)
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1 Question from the Community
The Newport Brass 3-368 is just the single metal lever handle and does not come with any other part of the faucet assembly.
I need 4 replacement handle in Satin Nickel, but not the rest of the faucet. Can I order Just this single part?
A. The Newport Brass 3-368 is just the single metal lever handle and does not come with any other part of the faucet assembly.
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Newport Brass 3-2041
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Warranty Info
Brasstech, Inc. warrants to the original consumer residential purchaser ("Original Purchaser") that if a product in its; Newport Brass®, Brasstech®, motiv®, Newport 365 or GINGER® lines of products ("Product") is confirmed upon inspection to be defective in materials or workmanship during the warranty periods described below, Brasstech, Inc. will, at its option, either repair or replace the Product with a similar current model of the Product. If repair or replacement is not commercially practical or cannot be made in a timely manner, then Brasstech, Inc. will provide a refund for the Product.
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Product CareSimple care is all that is needed in maintaining this product. Abrasive cleansers, detergents and silver or brass polish may result in damage to the finish and therefore should not be used. To clean, simply wipe with a soft, water dampened cloth. GINGER® hand, deck and wall shower sprays feature easy-cleaning jets. The jets should be cleaned periodically by rubbing your thumb or a damp cloth across the jets to loosen mineral deposits. Run the shower spray briefly to purge the loosened deposits.
* Uncoated and Living FinishesUncoated and Living finishes such as Polished Brass Uncoated (03N) and living finishes such as Weathered Copper (08W), do naturally weather and change color over time. Living and uncoated finishes are not warranted.
** MaintenanceProper maintenance is required to preserve all finishes. Do not use any abrasive cleaners, alcohol, ammonia, detergents, or brass or silver polish on the Products. For complete care requirements and recommendations, please visit our website at www.brasstech.com.
*** Proper InstallationProducts must be installed in accordance with the manufacturer's installation instructions supplied with the Products. For example, pipes must be flushed before faucet installations, because solder and other debris may damage ceramic discs. You may also call 949-417-5207 for copies of the installation instructions. Many of our installation instructions are also available on our website, www.brasstech.com.
**** Commercial PurchasersBrasstech, Inc. extends the above limited warranty to purchasers of Products for industrial, commercial and business use upon the same terms and conditions and exclusions applicable to residential purchasers, except that the finish and functionality warranty periods are reduced to a period of one (1) year from the date of purchase. ADDITIONALLY, with respect to commercial purchasers, all implied warranties, including the implied warranties of merchantability and fitness for a particular purpose are excluded and disclaimed.


text:
REVIEW: "Oz The Great and Powerful"
James Franco is no Johnny Depp or Robert Downey Jr., the first two choices to play Oz. Either one would have made this a stronger film but I don't think even those two acting greats could save this mess. This 2-plus-hour film is an epic. An epic bore. It's too long and too short where it counts: the story.
The film begins in a black-and-white
Directed by "Spider-Man" franchise helmer Sam Raimi, every scene seems to overstay its welcome. Even the climax, which is an homage to early
Thanks to the Warner copyright with the original, Oz is not what we remember: the munchkins barely show up and the trademarks in the original are missing : from the yellow brick road to the field of poppies.
What this movie really lacks is heart, emotion and charm, the mainstays of "The Wizard Of Oz". That's a movie you can watch and over again. I barely got through this film. Seriously, I was nodding off. Oz himself is so unlikable, it's hard to care what happens to him. Since he's the central character, that kind of says it all.
Yeah- an epic disappointment.
1-and-a-half stars


text: The NPIA closed on 7 October 2013. The page you are looking for may have been removed, had its name changed, or is temporarily unavailable. The function may have transferred to: Please try looking for the page in the archive copy of the NPIA website as at 4 December 2012 that is hosted by the National Archives. If you still cannot find the page please try the following:


text:
I tried it and it is wonderfull!
Do you plan to use apitrace to make benchmarks or maybe you already do?
Phoronix: ApiTrace 2.0 Brings OpenGL 4.2, Faster Performance
Earlier this year Zack Rusin introduced ApiTrace as a new way to debug graphics drivers and other areas of the graphics stack. ApiTrace is an open-source utility that allows capturing DirectX/OpenGL API calls and to analyze them later on in a step-by-step manner. There's also other features like real-time editing of shaders and making other tweaks to how the calls are executed. ApiTrace even has a nice GUI too. Zack has now announced ApiTrace 2.0 and it makes this very useful graphics utility even much better...
I tried it and it is wonderfull!
Do you plan to use apitrace to make benchmarks or maybe you already do?
Read the instructions and start living the life of a computer graphics superstar, which differs from the life of an average computer graphics hacker by about 10 keyboard headbutts and half a bucket of tears a week! And that's a change we can all believe in!
Seriously though, last missing feature, is that for each gl call I want to inspect state, it replays whole trace, so think if you want to inspect frame #100 and you have to stare onto 'loading' for a minute for every time you want to inspect something.
This is one of the best OpenGL tools ever (plus it frees me from maintaining my own solution) so big kudos to everyone involved!
Now, how about some OpenGL ES support, pretty please?


text:
A year or so ago, I was visiting Texas in August and stopped by my grandma's farm to say howdy. She asked if I was hungry, as she'd just cooked up a pot of black-eyed peas. How could I refuse? We sat down at the table and ate big bowls of the freshly picked peas along with Swiss chard cooked with bacon and warm cornbread slathered in butter. It was a fine late-summer feast using up the bounty of her garden.
Now, this time of year people start thinking more about black-eyed peas, greens and pork as they're required eating for good fortune in the New Year. A meal such as the one I shared with my grandma would not be out of place on New Year's Day. But these foods for us are an essential part of life and we eat them all year long, not just on January 1.
This isn't to say, however, that I won't be having black-eyed peas, greens and pork on Sunday. But I like to take a little license with these ingredients and take them on a journey to a new place.
And that's how I arrived at my New Year's Day queso compuesto.
The last time I was dipping into a queso compuesto, I asked myself, "What would this taste like with Mexican chorizo, black-eyed peas and collard greens?" Was it kind of crazy or kind of good? I decided to find out.
For those of you wondering what the heck is queso compuesto, let me explain. Queso the dish is melted cheese mixed with chiles—hence it's official name, chile con queso. (The word "queso in Spanish means cheese.) In Texas, this melted cheese is usually of the yellow processed variety, though sometimes we make queso with non-processed cheese instead. Queso compuesto then takes this bowl of queso and makes it better by adding stuff such as taco meat, refried beans, guacamole and pico de gallo. It's one outrageous dip.
Now, melted cheese goes with just about anything savory. And earthy black-eyed peas, smoky collard greens and spicy Mexican chorizo are good friends, too. But for some reason I worried that combining these three with melted cheese would be a bit much. I shouldn't have—this dip lasted about a minute and even people who think they don't like black-eyed peas couldn't get enough.
Of course, if you're not a fan of black-eyed peas, chorizo or collards, you can make endless substitutions—though I have to say that it is fun combining Southern comfort with Tex-Mex, plus I guarantee that your guests will be very impressed with this twist on a classic.
This queso compuesto might just be my new favorite way to begin a new year, especially if you're gathering with friends and family and want something to keep them occupied while you work on the main meal. And sure, it may be a little decadent and go against those resolutions, but don't worry—salads and soups will still be around on January 2.
Happy New Year! May your 2012 be filled with lots of love and joy.
1 tablespoon vegetable oil
1/2 pound
Mexican chorizo
, removed from any casing
1/4 medium onion, diced
6 roasted jalapeños, seeds and stems removed, diced
2 cups cooked
collard greens
, drained and finely chopped
2 cups cooked
black-eyed peas
, drained or one 15-ounce can of black-eyed peas, drained
8 ounces cream cheese, cubed
4 cups shredded Muenster (16 ounces)
1/2 cup half-and-half
1 teaspoon lime juice (optional)
1/2 cup chopped cilantro
Salt to taste
Tortilla chips
Preheat the oven to 375 degrees. In a large oven-proof skillet, such as a cast iron skillet, heat the oil on medium low and add the Mexican chorizo and onion. While stirring occasionally to break up any large chunks of chorizo, cook until the chorizo and onions are cooked through, about 5-8 minutes. Remove the skillet from the heat and if you like, drain off any excess grease.
Stir into the skillet the diced jalapeños, black-eyed peas and collard greens. Evenly distribute on top the cubed cream cheese and shredded Muenster then pour in the half-and-half. Bake uncovered until the cheese is bubbling, about 15-20 minutes. Remove from the oven and gently stir to combine everything. If you'd like a little tang, you can squeeze in some lime juice. Garnish with chopped cilantro and add salt to taste. Serve with tortilla chips
8 servings
To roast the jalapeños, place under the broiler for 10 minutes until blackened, turning once. To keep the dip warm, you can place on a chafing dish, in a slow cooker or in a fondue pot.
Lisa Fain
Wednesday, December 28, 2011
New Year's Day queso compuesto
58 comments:
- Sarah said...
YES!! Although I have to admit I have a soft spot for my old Texas Velveeta and Rotel... This recipe is much more in line with my New Year's resolutions. Thanks!
- kale @ tastes good to me! said...
I just have a question. You said "Queso, as we all know, is melted cheese mixed with chiles". But I have always understood "queso" to be the Spanish word for "cheese", whatever kind of cheese it may be. Is the Queso you refer to the name of a dish in Texas? I hope my question makes sense! (p.s. love this dish and love the cast iron presentation!) :)
- Lisa (Homesick Texan) said...
Sarah--I also still have a soft spot for Rotel and Velveeta. It's a classic!
Kale--Yes, queso does mean cheese in Spanish. I was referring to the dish called queso. I'll clarify that in the text. - 12:52 PM
- racingyogagirl said...
Hi to my fellow Lisa & fellow Texan,
I received your beautiful cookbook for Christmas and am wondering how I can go about getting a signed bookplate for it? I have followed your blog for quite some time and was so excited when the book came out! Your family's taste & ours is very similar! - 12:56 PM
- kale @ tastes good to me! said...
Oh! OK I'd never heard of a dish called queso. Thank you!
- Lisa (Homesick Texan) said...
Racingyogagirl--Send me an email with your address and I'll send you one. So pleased you like the cookbook!
Kale--Thanks for asking the question! - 1:01 PM
- Rosemary said...
I am definitely intrigued. My people think I'm weird for always experimenting with food. (So far, so good, though.) And I love this experiment. Could very well indeed find its way to my NY Eve spread.
- Lisa (Homesick Texan) said...
Rosemary--If you try it, enjoy!
- gremm said...
This will definitely be on our menu for New Years! Your Corn Chowder with Roasted Jalapenos and Bacon from your cookbook was THE hit at our Christmas Day lunch. Thanks for your recipes and book!
- Lisa (Homesick Texan) said...
Gremm--You're very welcome! And I'm so happy to hear the chowder was a hit. It's definitely one of my favorites.
- Christie said...
This is going to be a new New Years Tradition in our house... Thanks for taste of back home!!
- Lisa (Homesick Texan) said...
Christie--You're very welcome! Happy New Year!
- Jo said...
I think I'm in love! Ha. This sounds SO yummy ~ I'll be making it this weekend ~ can't wait. Thanks for sharing ~ Jo
- Lisa (Homesick Texan) said...
Jo--You're very welcome. Enjoy!
- Tara said...
Mmmm! I experiment with food a lot but would NEVER have thought to combine blackeyed peas with queso. Sounds like we'll be doubling up on the blackeyes - with ham and cornbread on New Year's Eve, then this dish the following day. Does that mean we'll be extra fortunate? I love your book too. I got it for my mom (a recent Texas to CA transplant) and was hoping to get it for Christmas myself but didn't. Guess I'll have to take matters into my own hands!
- Lisa (Homesick Texan) said...
Tara--I do believe that means you'll be extra fortunate!
- Novelismo said...
Thank you ... This looks great. In Virginia, we usually eat the black-eyed peas stewed with pork, a few chopped onions or shallots and garlic, accompanied by rather sweet stewed tomatoes, cooked down pretty thick, and chopped but not pureed. The tomatoes benefit from being stewed together with some ancho chiles -- seeds and stems removed, and the flesh taken off the skins and mashed up. Maybe the "Prosperity Ensues" notion about eating black-eyed peas on New Year's Day derives from the same source as the old Swiss idea that "You can't be REALLY unhappy if you're eating spaghetti." (In other words, if you have some food on the table.)
- Lisa (Homesick Texan) said...
Novelismo--Your stew sounds wonderful! I'll have to try that sometime.
- Christi said...
OMG thanks for a new twist on queso. I live in Los Angeles now and we've yet to find a single mexican restaurant that serves queso. No one here even knows what it is even though they sell it in the grocery store! lol Anyway - this sounds great!
- Lisa (Homesick Texan) said...
Christi--We have that problem in NY, too.
- Cynthia said...
any suggestions for how to cook the collards?
- Lisa (Homesick Texan) said...
Cynthia--Here's my collard green recipe.
- sportsglutton said...
This sounds absolutely phenomenal, even to a none collard green lover. Great job and Happy New Years to you as well.
- USmonzu said...
"Combining southern comfort with Tex-Mex..." Might I suggest "zest"? Love your blog and your book, I've done about 10 recipes out of it so far, and hope to "cook the book" in its entirety by the end of 2012. My collection of cooking tomes is large, and yours was easily my favorite of 2011. Well done! Good health and further good fortune to you in 2012.
- larks & japes said...
nice to see an alternative to the rotel/velveeta recipe (no matter how good that is!) - 6:25 PM
- Helen said...
Greetings and Happy New Year to all!
I recently found your blog Lisa and am very happy as a former east Texan to see some of the ways which you've found to "crack the Tex Mex code" as you put it so well. Especially the chili gravy recipe for enchiladas for example, and simple refried beans which I never thought in a google of years I'd become a serious student of as I calibrated the flavors at home. I applaud your guac as a trace of dairy in the green confection doesn't pass the sniff test (for me) and of course the "no beans" chili policy is a solemnity which must be spread far and wide. : ) I do take issue with your ceviche recipe, but not too much because you did call it "Pickled Shrimp" in the end. Ceviche is a thing of delight which begins with slices of raw white fish that become cooked in the lime juice - no other boiling or cooking method is applied. I learned to make this in Austin from a wonderful and high powered lady lawyer - and you don't get more Texan than that gal! If you'd like me to dig it out I'll share it with you gladly.
I have had to become a very determined and inventive Tex Mex cook as I live half a world away now on a remote island that barely grows chilis (hothouse only), has no corn tortillas in the stores whatsoever, a bag of 4 limes costs $10 if you can even get one, and where the locals think regular olives out of a jar are too "spicy".
Here a fake Tex Mex meal costs upwards of $100 for two, again, if you can even get that. If you order "tacos" you will get to pay $18 dollars a naked plate for a couple of large warmish soft tortillas folded over iceburg lettuce chunks, some slivers of baked unspiced chicken, a tomato slice, a desultory sprinkle of cold shredded local white cheese and that is IT. NO rice, NO beans, NO fresh salsa and never ever in an aeon of tears will you get a free basket of chips as you sit down. If you order chips as an $8 appetizer, they open a bag of cheese FLAVORED dorito-like bag chips and put a few cold on a plate. There may be a previously unopened bottle of habanero sauce on the table strictly for looks. As far as Tex Mex or even Mex goes, my life is one long slipshod vaudeville show and I'd be better off on Uranus. Pun intended.
So I cook any and all of our Tex Mex at home, and get dried chilis smuggled through to me in the mail (possibly banned as overseas produce, I'm not sure and I ain't asking). I have two precious cans of 99 Cent Store Enchilada sauce brought back from the US which I must use to taste test until I can replicate the flavor with what I've got here. My in laws send me canned queso sometimes and it is more precious to me than local Artisan Anything.
If anyone wants to make a small fortune and immigrate to New Zealand to set up a Tex Mex place, I'm game. Although the locals aren't used to chilis, they do love Indian food and the younger generation is much more appreciative of flavors of the world. There are also a LOT Of US tourists here who miss their "Mexican" food. I've even managed to source local small fresh green and HOT chilis from the Indian store lately so things are looking up!
In the meantime, I'll keep adapting recipes finding and learning the old tricks, and I've bookmarked this site and really look forward to enjoying the offerings here and especially the company in 2012.
By the way, today's recipe got me thinking, what is the difference between Queso Flameado, Queso Compuesto and Queso Fundido? After poking around a bit, it seems that they are just different ways of saying essentially the same thing. Any thoughts?
The Expat Texan - 7:47 PM
- The Cozy Herbivore said...
I LOVE the tradition of eating black eyed peas on New Years. And what a great way to incorporate this tradition into a delicious dish! Beautiful pictures, can't wait to try this...
- Lisa (Homesick Texan) said...
Sportsglutton--Of course, if you don't like collards you could leave them out or substitute spinach.
USmonzu--Thank you, I'm glad you're having fun cooking from it! Happy New Year!
Larks--Sometimes it's good to switch it up.
Heather--Howdy! In answer to your question, fundido and flameado are more or less the same--thick and better with tortillas, while queso compuesto has a thinner cheese base that works well with chips.
Cozy Herbivore--It's one of my favorite traditions, too! - 10:46 PM
- Sarah said...
This looks so fantastic! I love making queso and this looks like a great change of pace from the usual recipe. I'd be making it for New Year's if I hadn't already planned a menu and bought groceries. We'll have to do a snacks for supper night again soon and try this.
- The Galley Gourmet said...
Although I already have black-eyed peas and collards in other forms on our Sunday menu, I certainly won't be waiting a whole year to make this dish. It sounds perfect! Happy New Year!
- Rocky Mountain Woman said...
My family doesn't like black eyed peas, but I love them and always make them on New Year's Day. I'm going to give this a whirl this year and see if I can get a few of them converted to eating black eyed peas!!
- Anonymous said...
A quick question on the collards, how long do you cook them before adding them to the recipe?
Beverly - 4:19 PM
- Lisa (Homesick Texan) said...
Sarah--It's good anytime!
The Galley Gourmet--Happy New Year to you, too!
Rocky Mountain Woman--They will be surprised at how good black-eyed peas can be!
Beverly--An hour and a half. - 6:40 PM
- Kevin said...
This sounds really good!
- Megan said...
Eating this right now...it's the best thing I've ever had. Never would've thought to put these ingredients together, so I can't thank you enough!
- Karen Elizabeth said...
Oh my, I just finished this recipe. All I can say is AWESOME! Thank you, a perfect dish for our New Years game day. Thank you Lisa and a happy new year from Texas!
- Lisa (Homesick Texan) said...
Kevin--Indeed it is!
Megan--Game day was exactly what I had in mind when I made it. So pleased y'all are enjoying it! Happy New Year!
Karen Elizabeth--You're very welcome--I'm so thrilled that y'all loved it. Happy New Year! - 1:27 PM
- charlee said...
Quick question - how is the dip in the picture so yellow, when cream cheese and munster are white? Should I be using velveeta or cheddar? What makes the picture so yellow?
- Lisa (Homesick Texan) said...
Charlee--The chorizo turned it that color, I think!
- Duncan said...
Hi Lisa,
Your book should be here from Amazon on Tuesday, I can hardly wait.
I like my black-eyed peas mashed in a skillet with salt pork and lots of pepper.
Have a wonderful New Year... - 12:23 AM
- Miss Meat and Potatoes said...
Lisa I know you have always loved black eyed peas but I have never loved them (found them mealy) until yesterday. I boiled some fresh ones and mixed them with cream cheese, spinach, peppers and sautéed onions. They are my new favorite food - and my husband's too. Now time to take on all your recipes for them. Woo too! Happy New Year!
- Shelley said...
Love this spicy blog, but so many older or ill people can't do the spicy.
I'd love to see a non-spicy "comfort food" recipe here. - 12:24 PM
- Marlu said...
I just bought your book and love it. I'll be giving it to my son who lives in Jersey City and works in Manhattan. He also can't find the foods he grew up with. He and his fiancée came to TX to visit and she loved our TX MEX food and fell in love with Mexican Pan Dulce. No place like Texas that's for sure!
- Betsey said...
Hi Miss Lisa! Your book has captured my imagination. I had so much fun making corn tortillas for the first time last night. I blogged about the experience here: http://betseyclaire.blogspot.com/2012/01/homemade-corn-tortillas.html
My family also enjoyed this delicious dip (prepared by my mom) on New Year's Day. Happy New Year from Arkansas. More Tex-Mex in 2012! - 7:32 AM
- Olivia said...
My old neighbors in The Woodlands, Texas, sent me your cookbook for Christmas! I guess they remembered I was missing some Texas flavors since leaving that great state. But I never told her I used to read your blog (back when I lived in London and blogged as Artmeliana). Of all the Texan cookbooks she could have picked, I am so glad it was yours, and I can't wait to start experimenting with those amazing recipes! For sure, some of these ingredients are easier to find in Maryland than they ever could be in London!
- Monica said...
I made this dip for New Year's day and it was fabulous. Thanks for Sharing. Happy 2012 Monica from Loveland Colorado
- BenInWaco said...
Do you have any suggestions on how to buy the right chorizo? The stuff I bought one time turned to greasy mush when I cooked it, like Wolf-brand chili mush. I live Deepinnaharta, so I've got plenty of selection... I just don't have a clue how to pick it!
- Kimberly Bishop said...
sounds really good. I must try it.
- Elizabeth Scheller said...
I made this (used hamburger instead of chorizo) and took it to work for my coworkers to enjoy. They reminded me of Hilly eating Minnie's Chocolate Pie....they didn't know what was in it but they LOVED it! I did eventually share your recipe with them. They thought I had spinach in it. They were amazed that it was collards! This is definately a favorite and I'll make it again!
- rob said...
howdy. living in DUMBO and for years now I have not been able to find Mexican chorizo in Brooklyn or Manhattan. Any hints?
- Lisa (Homesick Texan) said...
Duncan--Have fun with the cookbook!
Miss Meat and Potatoes--Aren't black-eyed peas the best? So glad you finally grew to love them!
Shelley--You could eliminate the jalapenos, though this isn't very spicy.
Marlu--That is the truth!
Betsey--Yes! More Tex-Mex in 2012!
Olivia--Good to see you again and I'm so pleased you got a copy of my book. Happy cooking!
Monica--You're very welcome. I'm so pleased you enjoyed it! - 12:03 PM
- Lisa (Homesick Texan) said...
Ben--I usually make my own chorizo (there's a link in the ingredients to my recipe). If you're going with store bought, read the ingredients and try to pick one that doesn't have weird stuff in it, such as lymph nodes.
- Lisa (Homesick Texan) said...
Elizabeth--Thanks for sharing with your coworkers! I'm glad they enjoyed it! - 12:05 PM
- Lisa (Homesick Texan) said...
Rob--I make my own chorizo and there's a link to my recipe up in the ingredient list. You can also find it at most Mexican grocers.
- serena said...
Lisa! You're a genius! Made the Breakfast Rellenos from your cookbook this morning and they were fantabulous. Your Brisket Tacos Dallas Style have become a regular recipe at our house and the rellenos are sure to be, as well. My hat's off to 'ya, gal!
- t.turney said...
I made this for a few friends on New Year's and it was such a hit! I love sharing the traditions of Texas food with my friends in the NW. From one homesick Texan to another, you have made my life better-Thank you!
Cheers! - 2:06 PM
- Eleanor said...
Did you use a 12 inch cast iron or a 10 inch? I have both... trying to make this this weekend for my brothers birthday (yes i realize it is august but the flavors sound so amazing!)
- Lisa (Homesick Texan) said...
Eleanor--It's a 10-inch skillet.
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Beth Paterson Smith, PhD, the Director of the Orthopaedic Research Laboratory, supervises and directs the day-to-day operations of the laboratory by assisting faculty members and residents in planning and completing grant applications; developing experimental protocols and research models to address research questions; organizing data collection strategies; seeking collaborations with faculty in other departments to facilitate specific research goals, providing appropriate assistance with statistical analysis; and assisting with the preparation of manuscripts. Personnel (residents, medical students, and graduate students) involved in various research areas work under the direction of the various orthopaedic faculty members with Dr. Smith serving as a facilitator to expedite the completion of the various research initiatives. Dr. Smith has over 20 years of experience in designing and implementing clinical trials to study orthopaedic pathologies and possible interventions. Dr. Smith is an adjunct professor in the Wake Forest Institute of Regenerative Medicine, the Translational Science Institute, and the Center for Nanotechnology.
Thomas L. Smith, PhD: Dr. Smith serves as a basic science mentor to the residents in translational studies in Orthopaedic Surgery. He provides advice on experimental design, project execution, interpretation of results, as well as selection of appropriate experimental models to address scientific hypotheses. In addition, he serves as a liaison with other scientists and departments within the university to facilitate and fulfill the residents' and fellows' research goals. Dr. Smith also offers instruction in microsurgical techniques and experimental animal surgery. He has extensive experience in survival surgery techniques in rodents, rabbits, pigs, and dogs as well as expertise in nerve/muscle physiology and control of the circulation of the hands and feet. Dr. Smith is an associate faculty member in the Wake Forest University School of Biomedical Engineering and Sciences and an adjunct professor in the Wake Forest Institute for Regenerative Medicine, Molecular and Translational Medicine and the Hypertension Center.
Eben A. Carroll, MD: Dr. Carroll is the principal investigator for the Major Extremity Trauma Research Consortium (METRC) at our Medical Center. This consortium, supported by the Department of Defense, has established a network of clinical sites to perform clinical outcome studies to develop treatment guidelines for managing high energy extremity trauma sustained by wounded warriors and civilians. Participation in this consortium involves departmental participation in well-designed, multicenter clinical trials. Dr. Carroll's research interests include evaluating new trauma-related orthopaedic implants and procedures for managing extremity pelvic trauma. He has also worked with biomedical engineers at the medical school to develop three dimensional pelvis models to enhance resident education. The models are "printed" using three dimensional reconstruction of CT images. The use of these prints provides residents with the opportunity to manually manipulate fracture fragments and determine the equipment and hardware needed to ensure optimal fixation of each fracture, decisions not readily made from radiographs.
Cristin M. Ferguson, MD: Dr. Ferguson is a clinician scientist who divides her time between research and clinical responsibilities. Dr. Ferguson received a K08 award from the National Institutes of Health in order to support her research efforts involved in developing a meniscus scaffold that emulates meniscus biology and function. The scaffold under development has the potential to offer alternative and expanded treatments for knee pain related to meniscus pathology. The decellularization process used to prepare the scaffold maintains the native three dimensional collagen architecture of the native meniscus while expanding its porosity. Dr. Ferguson has received funding from the Musculoskeletal Transplant Foundation, the Orthopaedic Research and Education Foundation, the American Orthopaedic Society for Sports Medicine, and the National Football League. Dr. Ferguson also serves as a basic science mentor to graduate students, physician scientists, and residents.
Bettina M. Gyr, MD: Dr. Gyr's research interests include motion analysis in children with cerebral palsy or other pathologies that result in abnormal gait. She is also the principal investigator of a study funded by the Childress Institute for Pediatric Trauma at the Brenner Children's Hospital at Wake Forest Baptist Health. This ongoing clinical study is designed to establish the prevalence of protein and vitamin D deficiency in the pediatric trauma population treated in the Brenner Children's Emergency Department for long bone fractures. The Pediatric Trauma Center is the first Level I pediatric trauma center in North Carolina. Future studies will determine if protein and vitamin D deficiency impacts fracture healing in pediatric patients. Dr. Gyr also is collaborating with the Department of Physical Therapy at Winston-Salem State University to study the effects of obesity on functional activity in children.
L. Andrew Koman, MD: Dr. Koman is a pioneer in the use of intramuscular injections of botulinum A toxin to manage spasticity in children with cerebral palsy. He designed and participated in several clinical trials that evaluated the safety and efficacy of intramuscular injections of botulinum toxin to reduce upper and lower extremity spasticity and improve function in children with cerebral palsy. Dr. Koman also has been involved in basic science studies using rat and mouse models evaluating the appropriate dosage of botulinum toxin and the duration of the post-injection period of chemodenervation produced by the toxin. As a result of his training in hand and microsurgery, Dr. Koman is involved in research to characterize the microcirculation of the digits of the hands and feet. He has designed an isolated cold stress testing protocol that combines digital temperature measurements and microvascular perfusion measurements obtained by laser Doppler fluxmetry to monitor digital temperatures and microvascular perfusion before, during, and after a cold stress. These measurements are critical in understanding the changes that occur as a result of digital pathology associated with diabetes mellitus, Raynaud's phenomena, lupus, vascular insufficiency, and complex regional pain syndrome. Dr. Koman also is involved in developing data management systems to document patient outcomes and support evidence-based medicine. Finally, Dr. Koman is involved in developing new orthopaedic technology based on nanotechnology and tissue engineering principles.
Jason E. Lang, MD: Dr. Lang is involved in several clinical research projects involving patients who have undergone total joint arthroplasty. His interests include motion analysis of total joint replacement patients to evaluate changes in gait and proprioception before and after surgery. This research is supported by a grant from the Orthopaedic Research and Education Foundation. He is also studying motion analysis related to differences in various surgical approaches and prosthetic designs. His research also includes studies to evaluate the effect of preoperative nutritional status on the outcomes of total joint surgery.
Zhongyu (John) Li, MD, PhD: Dr. Li is a clinician scientist with a long standing interest in peripheral nerve injury and repair. Dr. Li, in collaboration with Thomas L. Smith, PhD, recently received a grant from the Department of Defense to study the use of acellular nerve grafts seeded with amniotic fluid-derived stem cells to promote and accelerate nerve regeneration. Dr. Li also has developed a rat model to study the changes in muscle and bone in the shoulder in order to develop an understanding of the natural history of anatomical changes related to brachial plexus birth palsy. In addition, Dr. Li is interested in distal radius fractures and is involved in two clinical trials: 1) to compare intramedullary fixation and plate fixation in patients who sustain distal radius fractures without intra-articular involvement and 2) as a co-investigator in a NIH sponsored multicenter clinical trial to evaluate various types of fixation to manage distal radius fractures in elderly patients. Dr. Li has received several grants from the American Society for Surgery of the Hand and the Orthopaedic Research and Education Foundation to support his basic science research studies of the response of peripheral nerves to injury, i.e. Schwann cell activation, macrophage recruitment, and effects of growth factors at the site of injury. In 2010, Dr. Li was awarded the J. Leonard Goldner Pioneer Research Award from the American Society for Surgery of the Hand (ASSH). This award is given to the most meritorious ASSH research grant application.
David F. Martin, MD: Dr. Martin is a co-investigator of a study sponsored by the Department of Defense to evaluate strategies to reduce the incidence of knee injuries in the military. Knee injuries are common in the military and can occur during military training, active combat situations, and on base. This study is a collaborative effort between the Department of Public Health Sciences at Wake Forest School of Medicine, the Department of Health and Sports Science at Wake Forest University, and the Department of Orthopaedic Surgery. Dr. Martin is also interested in developing programs and models to train residents in basic surgical skills. This interest is related to Dr. Martin's membership in the American Board of Orthopaedic Surgeons. The board recently recommended skills training to be incorporated in all residency training programs.
Tadhg J. O'Gara, MD: Because of a deep love for research and helping the body heal naturally, Dr. O'Gara became an Assistant Professor of Orthopaedic Surgery and Neurosurgery at Wake Forest Baptist Health so that he could further his research interests.
While Chief Resident of Brooklyn's Kings County Orthopaedic Trauma Service, Dr O'Gara led a research team focused on preventing the death of neurons after being injured. His research was awarded with publication in one of orthopaedic surgery's premier journals: http://www.ncbi.nlm.nih.gov/pubmed/16505717
Dr. O'Gara continues to lead research teams at Wake Forest Baptist Health in searching for better, less invasive ways of treating spinal pain and scoliosis. He was won three grants to date which have helped the researchers at Wake Forest continue their mission of improving the human condition. Beyond two active research studies underway, Dr. O'Gara also leads the cost effectiveness initiative at the Wake Forest Baptist Spine Center. This important work helps us identify the most cost effective methods of treating spinal pathology.
Dr O'Gara has also helped in the development of a nanotechnology based sensor, currently licensed from Wake Forest, which is designed to reduce lower back pain through improvements in posture.
Aaron T. Scott, MD: Dr. Scott is interested in cadaveric studies that improve the understanding of techniques used to mange foot and ankle fractures. He collaborates with biomedical engineers to test various constructs used for fracture management. Dr. Scott also participates in the Major Extremity Trauma Research Consortium (METRC). This consortium, supported by the Department of Defense, has established a network of clinical sites to perform clinical outcome studies designed to provide treatment guidelines for managing high energy extremity trauma in wounded warriors and civilians. Participation in this consortium involves participation in well-designed, multicenter clinical trials and provides the statistical power to answer relevant clinical questions by enrolling patients at multiple clinical sites.
Allston J. Stubbs, MD: Dr. Stubbs' research focuses on gaining an understanding of the painful hip joint in younger adults and the role of hip arthroscopy in hip preservation. He has developed a database that includes outcomes data from patients that have undergone hip arthroscopy to treat intra-articular hip pathology. His studies have demonstrated that patients with acetabular labral tears experience changes in balance control when compared to healthy controls. Dr. Stubbs is involved in preliminary studies to determine whether or not biomarker levels are elevated in blood samples from young patients with hip pain who undergo hip preservation surgery.
Ishaq Y. Syed, MD: Dr. Syed has a background in biomedical engineering and is interested in biomedical applications that can be used to study spine pathology/injury. One of his current research interests is documenting outcomes in patients undergoing anterior cervical discectomy and fusion using either allograft or autograft.
Robert D. Teasdall, MD: Dr. Teasdall is a co-investigator for the Major Extremity Trauma Research Consortium (METRC). This multi-center consortium, supported by the Department of Defense, has established a network of clinical sites to perform clinical outcome studies to develop treatment guidelines for managing high energy extremity trauma sustained by wounded warriors and civilians. Participation in this consortium involves departmental participation in well-designed, multicenter clinical trials. By working with a consortium of study sites, clinical studies can be designed to provide the statistical power to answer relevant clinical questions. Dr. Teasdall serves on the committee responsible for developing several of the multicenter study protocols.
Christopher J. Tuohy, MD: Dr. Tuohy's research is focused on rotator cuff injury and repair. He and his research team have developed a rat model that can be used to obtain measurements of physiological function (EMG and muscle strength), histology, and biomechanics of the rotator cuff before and after rotator cuff injury and repair. For example, this model has been used to study old and young rats in order to determine the effect of age on cuff anatomy and histology. Rotator cuff repair methods also have been studied in old and young rats. Dr. Tuohy and his team also are developing a bioreactor that can be used to develop naturally derived scaffolds with the potential for clinical use in rotator cuff repair. Recently, Dr. Tuohy and his research team (Michael Freehill, MD and Sandeep Mannava, MD, Phd) received funding from Wake Forest Innovations, a new operating division of Wake Forest Baptist Medical Center focused on supporting milestone-driven projects with revenue creating potential. Dr. Tuohy and his team are developing an innovative device for rotator cuff repair surgery.
Overview of Support Provided by the Orthopaedic Research Laboratory
The faculty and staff of the Orthopaedic Research Laboratory provide research support for the residents and faculty in the Department of Orthopaedic Surgery. Specific areas of expertise available in the laboratory include:
Technical support is provided by 3 laboratory technicians:
Clinical research support is provided by clinical project managers, data collectors, and data management personnel.
Research Office 336-716-3950FAX 336-716-7310
Disclaimer: The information on this website is for general informational purposes only and SHOULD NOT be relied upon as a substitute for sound professional medical advice, evaluation or care from your physician or other qualified health care provider.


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Peter,Given the fact that I never had a Papa John's pizza in my life, I'm amazed how similar those two formulas are with the exception of the oil and sugar contents.I'm inclined to tinker around with this a bit more with the goal of getting a crust that is truly an EC but with better flavor. I guess I'm up for another little project here
Mike,I appreciate your work and determination on this type of dough you've most recently been working on...all of them are looking good too; though I know it is flavor that you are searching for. Keep after it man..this is great stuff, thanks!
Mike,That sure is a fine looking pizza! Norma


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