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Wet 'n' Wild Color Icon Palette - Comfort Zone
492 reviews
87% would repurchase
Package Quality: 3.2
Price: $
Package Quality: 3.2
Price: $
on 7/20/2013 1:50:00 PM
Age: 18 & Under
Skin: Normal, Fair, Neutral
Hair: Brunette, Wavy, Medium
Eyes: Hazel
The Wet n Wild eyeshadows are overall super pigmented and good quality especially for such a low price. The problems that I have with this pallete are that there aren't any matte shades to balance out all of the shimmer, and there is a bit of fallout. I don't think I would rush out to buy this pallete right away, however I would recommend this if you are looking for some good quality, inexpensive shadows. It's a shame that Wet n Wild doesn't make even more neutral 8 pan palettes.
on 7/15/2013 1:51:00 PM
Age: 19-24
Skin: Acne-prone, Medium, Warm
Hair: Black, Straight, Medium
Eyes: Black
I am quite impressed with the quality, considering it was only 5 or 6 bucks. Only downside is all the colors are shimmer. But the colors on the neutral side are gorgeous and I like the highlighter in the green side. The brown shimmery definer is SUPER pigmented. The colors are not chalky and blend quite well, and they did not crease very much for me. Overall a great buy, everyone shoukd have this because it is inexpensive for the quality and it is still versatile. I used to think Wet n Wild was a low quality brand but they are now becoming one of my fave drugstore brands! Will recommend to friends...
on 7/11/2013 2:14:00 PM
Age: 19-24
Skin: Sensitive, Fair-Medium, Neutral
Hair: Black, Curly, Fine
Eyes: Brown
After months of not being able to find the much hyped "comfort zone" palette, I finally found it in stock at my local Superstore. I can see why this palette is a hit for many - not many drugstore eye shadows have pigmentation that rivals that of higher end brands like these do, and only for $5!
- The majority of the shadows are intensely pigmented
- Amazing, amazing value for money
- Combination of neutrals and more colorful shadows
- Individual shadows in palette are very large
- Eye shadows are quite "soft" so they break easily
- The pigmentation of a few of the eye shadows isn't as great as the rest
- No mattes
As a personal note, I don't get any use pretty much out of the eyelid, crease, and definer in column 2, but that's because I don't usually go for green eye shadow, however the palette is still a great buy even if you only use the first column.
on 7/3/2013 10:39:00 PM
Age: 18 & Under
Skin: Dry, Fair, Not Sure
Hair: Brown, Other, Other
Eyes: Other
awesome palette! great pigmentation and lasts on your skin for a long time. I love the colors and its a great price too. wet n wild has great eye shadows they are all very pigmented!
on 6/26/2013 2:35:00 PM
Age: 18 & Under
Skin: Very Dry, Medium, Not Sure
Hair: Black, Other, Other
Eyes: Brown
This is the perfect palette. It has neutrals and greens that are perfect for the fall. It has instructions that are really easy to follow, and you can top it off with a really black cherry lipstick that you can also get from Wet n Wild. I really love Wet n Wild!!
on 6/26/2013 12:41:00 PM
Age: 36-43
Skin: Other, Fair, Not Sure
Hair: Brunette, Other, Other
Eyes: Brown
This is lovely and sparkly. With a primer, the colors last all day. However, as I age, I tend to gravitate more toward matte colors.
So, great--inexpensive--product...just not for me and my drooping eyes.
on 6/17/2013 5:58:00 PM
Age: 19-24
Skin: Acne-prone, Fair-Medium, Warm
Hair: Blond, Curly, Medium
Eyes: Green
Let's cut to the chase here: Cheap, awesome product. Pretty decent quality shadows. Great neutrals. Not too shimmery like many cheap shadows are. Nice texture. Blend well.
Bottom line: For the quality and price, I don't know why everyone doesn't own this palette!!
PS: in Toronto it's always sold out at walmart, but you can find it at Loblaws or Superstore!
on 6/17/2013 3:25:00 PM
Age: 18 & Under
Skin: Oily, Fair, Cool
Hair: Brown, Kinky, Other
Eyes: Brown
I really like this palette. The drawback is that there's fallout, but otherwise these shadows are pigmented and easily blendable. Awesome and it's only $5, and drugstores often have WnW sales so it can be even cheaper.
on 6/17/2013 9:40:00 AM
Age: 30-35
Skin: Combination, Fair-Medium, Not Sure
Hair: Brunette, Other, Other
Eyes: Blue
I still can not get over that Wet n Wild makes great eyeshadows. Take a minute to read all these reviews, they are all true! I love all the colors but the bottom right definer is an exact match/dupe for a L'Oreal Hip Loose Pigment called Intrped. It's a douchrome type color, or trichrome? It has a green slight blue, that also has a rich brown. May sound odd but it is beautiful. Plus the loose pigment isn't found in stores and was over $10 in the early 2000's. It is one of those colors where when you apply it, it looks like you put a lot of effort into. I'd buy the palette just for that one but I also love all the others. The review a few down saying these were dupes for a couple UD e/s was head on! I find that the browbone color on the top left is somewhat similar to UD Blunt but is more wearable and blendable. Try this out, I think it will be a pleasant surprise!
on 6/12/2013 10:43:00 AM
Age: 30-35
Skin: Combination, Fair-Medium, Not Sure
Hair: Brunette, Wavy, Coarse
Eyes: Green
The colors in here are beautiful and super pigmented. The result you get from a $5 palette is amazing. The only thing that sucks is that there's a lot of fallout. When you apply it, a lot falls all over ur face lol.. U just really have to make sure u tap tap tap ur brush before u apply and prepare for some cleanup. But it's not too bad. Still, I would def repurchase and recommend for you to try. You WILL NOT be disappointed with these colors!!
Popular Eye Shadows
Video Reviews & Tutorials
Wet N' Wild Comfort Zone Palette: Dramatic Green Eye by CosmeticsCounsel


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TSTC FAFSA Codes
033965 and 003634
Marshall Campus
Marshall Campus
(903) 923-1010
2650 East End Blvd. South
Marshall, TX 75671
2650 East End Blvd. South
Marshall, TX 75671
Test Standards
The following provides the minimum passing (college-level) scores for the TSI Assessment:
Test score information is subject to change. Confirm required scores at the Testing Office.
NOTE: Students with disabilities will take a test approved for TSI purposes with available accommodations

subset: commoncrawl


text:
StartUpHire is the place to find Algorithm Staff Engineer jobs. Review the list of Algorithm Staff Engineer career opportunities to the left. These Algorithm Staff Engineer jobs represent some of the most rewarding careers available.
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Engineering Sunnyvale, CA, United States Company Overview Ruckus Wireless is a pioneer in the wireless infrastructure market, enabling carriers and enterprises to stay ahead of the exploding demand for high-bandwidth applications and services. The Ruckus Smart Wi-Fi5/24/2015 Sunnyvale, CA Save This Job
What you?ll do As a Senior Machine Learning Engineer, you will be responsible for all phases of software development targeting the differencing of disaggregated complex overlapping real time waves and discrete events from a rich time series sensor stream using semi-supervised and5/31/2015 Seattle, WA Save This Job
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Position Description: Solectek has multiple positions open from junior to senior level software engineer, including software manager position. Before sending a resume, please review our website at www.solectek.com to ensure that your background is appropriate for our product5/13/2015 San Diego, CA Save This Job


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Gia Daniella learned to cook from her mother, Giovanna Blattermann, a first-generation American who moved from Sicily to Baltimore's Little Italy as a girl. Today, Gia passes along that knowledge to her children in the kitchen of Café Gia, the Little Italy restaurant she owns with her mom.
Gia's children, 4-and-a-half-year-old Luca and 10-month-old Giada, help her in small ways as she teaches them the ins and outs of Italian cuisine. "Luca loves setting the table while I do extensive cooking," she said. "I'll ask him to get me tongs or wooden spoons – he's my little gopher. And he likes to clean up – that comes in handy!"
Both Luca and Giada love pasta and meatballs. They help Gia form the meatballs, digging in (with clean hands) and creating different shapes with their fingers.
Gia is also a realist when it comes to kiddie cuisine. Giada is a great eater right now, she says, but Luca can be pickier. "My son is a very well-versed eater, but some days he'll want to eat only vegetables and other days, he won't want any." She gets creative, incorporating peas or finely chopped carrots into the meatball mix, to ensure he eats a balanced diet.
For busy parents, Gia recommends serving this sauce and meatballs over store-bought pasta – she prefers the Barilla brand (and Luca prefers the cheese tortellini). "There's so much variety in pasta shapes and meat choices these days," she says. "To mix it up, I cook farfalle, fusilli or any other fun shape. The kids just love it!"
Luca's Favorite Meatballs
Serves 4 to 6 as an appetizer
For the meatballs:
¼ pound ground beef
¼ pound ground pork
¼ pound ground veal
1 teaspoon garlic, minced
Dash of salt and pepper
½ cup Italian breadcrumbs
¾ cup Parmigiano cheese, divided
2 tablespoons dried Italian herbs, chopped (oregano, thyme, sage, basil, rosemary and marjoram)
1 large egg, beaten
½ cup milk
Butter spray
1 cup water


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Devils hoping to 'bury' Flyers tonight
Mar 15, 2013, 3:24 PM EDT
According to Ilya Bryzgalov, the Flyers are "done" if they lose to New Jersey tonight.
Devils coach Pete DeBoer would love nothing more.
"We want to try to bury the teams below us as quickly as possible," DeBoer said, per NHL.com. "Doesn't matter whether it's Philadelphia or Florida or anybody else — you get an opportunity to separate yourself from the teams below you, you want to take full advantage of that. It's all about getting points right now. It's not necessarily about the opponent; it's about putting points on the board and trying to solidify a spot in the top eight."
A surprise team to many after Zach Parise left for Minnesota this summer, the Devils (13-9-5) sit sixth in the Eastern Conference, three points clear of the ninth-place Rangers. With three wins in their last four, New Jersey seems to have righted the ship after a six-game winless skid that was marked by poor goaltending from Johan Hedberg.
Hedberg stopped 23 of 25 Philly shots in Wednesday's 5-2 victory.
And the play in front of the goaltender has also improved, according to center Travis Zajac.
"We're better than we were a couple weeks ago," Zajac told NHL.com. "We're starting to win more battles, starting to make more plays. We're back to frustrating teams and being aggressive and in teams' faces. When we're assertive and making it tough for teams, it's better for us."
- wingsandthings19 - Mar 15, 2013 at 3:31 PM
Should be a fun game to watch. We'll see if Holmgren gettin loud has any effect or if they roll over yet again. Hope they win though to keep it tight down the stretch.
- philly4lyfe - Mar 15, 2013 at 3:35 PM
it shouldn't be too hard
- tfaltin - Mar 15, 2013 at 3:38 PM
Maybe Zajac will start producing himself then.
- valoisjoeybfeld69 - Mar 15, 2013 at 3:55 PM
Peter DeBoer's "killer mentality" is exactly what coaches need to have. The good ones have it, the great ones have it and can win SCs. I'm not a Devils or Flyers fan, but I appreciate the approach. DeBoer wants to bury these guys, and Laviolette's team is fighting to survive. Awesome expected battles in this short season. As much as the lockout was painful, the shortened season adds a lot of drama and excitement. Go boys!
- sjsharks66 - Mar 15, 2013 at 4:07 PM
Wish i could watch this game on a tv -_- stuck watching online
- ironman721 - Mar 15, 2013 at 4:32 PM
Win or lose tomorrow should be interesting on PHT!
- eigglesnosuperbowls - Mar 15, 2013 at 8:27 PM
Patrick Elias will score the winning goal !
- phillyphannn83 - Mar 15, 2013 at 5:19 PM
"We're back to frustrating teams and being aggressive and in teams' faces. When we're assertive and making it tough for teams, it's better for us."
Wait I'm confused. Wasn't it Devils fans that were telling us 2-3 days ago that the Flyers play that way and they're a dirty, cheating, scumbag, classless, skill-less hockey team with goons and not hockey players who's only strategy is to frustrate other teams and get in their heads instead of playing what they called "real" hockey?
- phillyphannn83 - Mar 15, 2013 at 5:20 PM
But its OK when your team does it, the Flyers are goons for doing it though.
- martysbetter - Mar 15, 2013 at 6:27 PM
No the Flyers are goons for doing stuff like this
- sgtr0c - Mar 15, 2013 at 10:08 PM
Take your skirts off, Sally's! This is the NHL. Man Up
- mj1818 - Mar 15, 2013 at 7:34 PM
Yes that would be perfect!!
- hockeyfan28 - Mar 15, 2013 at 9:58 PM
Evidentially Bryz listened dude was lights out tonight
- officialgame - Mar 16, 2013 at 12:05 AM
Guess you can put that shovel back into storage in the rank marshland you call home .
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In response to recent reports indicating that a deputy chief of staff in the office of Governor Chris Christie may have ordered the closure of lanes on the George Washington Bridge in September, New Jersey Working Families Alliance Policy and Communications Coordinator Rob Duffey issued the following statement:
"Every day New Jersey families, businesses, and first responders rely on the George Washington Bridge as a vital conduit. Now we have concrete proof that the Christie Administration saw them all as collateral damage in a vindictive quest to punish its political enemies.
"Most alarmingly, the traffic jam set into motion by members of the Christie Administration meant delayed responses to a heart attack and a missing child report. This is Chris Christie's vision of bipartisanship: a culture of political retribution that puts the very lives of his own constituents at risk."
The New Jersey Working Families Alliance is a coalition of community, environmental, consumer and citizen organizations dedicated to advancing progressive policies and politics in the Garden State.


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In a spur of the moment decision two years ago, while tasting more samples at Costco than any one woman should consume in a single sitting (and I wasn't even pregnant at the time), I conceded to the extravagant purchase of a Vitamix blender. I don't know what came over me. Maybe it was those fun little pizza bagel bites, or the tasty lobster ravioli they so enthusiastically pushed on me in the deli aisle. Who knows? Nevertheless, as my husband fawned over our new toy like it was a strapping Circular Saw or a rare, small batch Bourbon, I scrunched up my nose and inquired, "But will we really use it?"
In retrospect, the answer to that question was, unequivocally, "Yes." And that's putting it mildly. Our Vitamix has since taken up permanent residence on our kitchen counter, and I use it daily… namely to make my favorite smoothie. I don't say all of this to suggest that a good old-fashioned blender is chopped liver, nor do I mention it because I'm sponsored by Vitamix (which would be amazing, but isn't the case). It's just that a Vitamix is so darned fast and easy! And when you're chasing after a two-year-old, a three-month-old, and five dogs, "fast" and "easy" tend to be the only options. Still, if you don't own a Vitamix, I'm not relegating you to the "uncool" club. (If there is such a thing, which I most certainly wouldn't know.) I imagine a regular blender is perfectly capable of making my smoothie recipe too, I'm just spoiled by the thing of beauty that is: a Vitamix. And thus concludes my overzealous glorification of a fancy blender. This post was intended to be about a smoothie recipe, and so it shall be.
At the beginning of January, I decided I was going to start eating a little healthier. I've mostly cut out cheese and bread, I'm skipping dessert (save for the occasional piece of dark chocolate), and I've quadrupled my water consumption. I'm determined to fit back into that bikini before the year 2032! Now some of you may think this is a gussied up version of admitting that I made a New Year's resolution to lose weight. I disagree. You see, I believe nothing gets thrown out faster than a New Year's resolution, except maybe poopie baby diapers, so I refuse to put that label on it. I'm viewing my efforts as a work in progress that happened to begin the first week of January, and will continue to evolve throughout the year– or until I fold under the pressure of a particularly persuasive wedge of triple cream brie. What can I say? "Everything in moderation" is a great idea in theory, until you realize a hunk of Gouda can make your willpower crumble like a Girl Scout cookie. Which, as it turns out, is another downfall of mine.
But I digress. Instead of filling up on things I really want, like cream puffs and salted caramel chocolate torts, one of the ways I'm endeavoring to be healthier is to eat more of the "good" fats, such as nuts, salmon, and avocado. The last item is what led me to the following smoothie recipe, which I often have for breakfast or lunch, because it's not terribly bad for me. (And because it's freaking DELICIOUS!!) I hope you get as much satisfaction out of drinking it as I do… And if you have a Vitamix lying around, use this is an excuse to get that sucker out!
My "Someday I'll Get Back In A Bikini" Smoothie
(Recipe by Jenna von Oy)
1 Avocado
1 Ripe banana
2 Heaping spoons full of plain, non-fat Greek yogurt
2 Cups Blue Diamond almond Coconut Almond Breeze (it's an almond milk and coconut milk blend, so the flavor is fantastic!)
1 Large spoon full of honey (I use local wildflower honey from our farmer's market)
7-10 ice cubes
(makes 2 full glasses)
~ Blend until it's the consistency you want, drink up, and dream of getting back in that bikini!!!!
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
PS. To join my blog, please subscribe to the RSS feed at the top of your screen. This will help you stay in the loop when I release my new book later this year, "Situation Momedy!"
PPS. Don't forget to join my Twitter and check out my website too!
Reading your blog on set of Cecil:) I love my Vitamix! I'll have to try that recipe. Here's my favorite that the kids and I both like: 2 cups vanilla coconut milk, a handful or two of baby spinach, 1 handful of frozen pineapple chunks (Costco), and sometimes I throw in an orange if I have it. With the pineapple, you don't need anything else to sweeten it.
In advance of the Christmas holiday (ho ho ho, and joyful, happy tidings and all that), I've teamed up with my friend, Sandy Arevalo of Firefly Confections, to do a special sweet treat giveaway this month. Sandy is the confectionery genius behind the wonderful salted caramels I've spoken so highly of on several occasions in the past. In fact, she's so awesome, she wrote a stunning recipe book about them, which she's in the process of releasing! I'm so darn smitten with those scrumptious little things I even contributed a quote for the book cover. Which brings me to the contest… Sandy has generously offered to give away a signed copy of her new book, along with one pound of yummy salted caramel! All you have to do is write an email to me at: firstname.lastname@example.com letting me know what your favorite Christmas dessert is. It can be as brief or as lengthy as you'd like. Please title your email "I'm Dreaming of A Christmas Caramel," and I will draw one lucky winner right after Christmas. Just think what a delicious start you'd have to the New Year! In case you still aren't swayed (a.k.a. the spiked eggnog is getting to your head), Sandy has graciously given us a sample recipe to indulge in. I can say, from experience, that these are simply sublime! Introducing, her Apple Pie Caramels:
If you'd like to contact Sandy, she does her best to answer any and all caramel-related questions! Email: firstname.lastname@example.com/ Facebook: @Firefly Confections/ Twitter & Instagram: @Sandysbaking
Special Appearance: For those of you who are in the Nashville area, Sandy is scheduled to do a signing at Parnassus Books on January 24th, at 2 PM. I'll be there too, barring any unforeseen, crazy incidents that would prevent me from it. And it'll take something monstrous to keep from my caramels, so Sandy and I hope to see you there!
*** The salted caramels that the winner will receive contain dairy, and are made in a facility that handles foods containing wheat (gluten), dairy, soy, nuts, seeds, and chocolate. Please make sure you are able to consume these confections before entering the contest. We don't want anyone hospital-bound over a box of caramels!
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
PS. To join my blog, please subscribe to the RSS feed at the top of your screen. This will help you stay in the loop when I release my new book, "Situation Momedy," in 2015!
PPS. Don't forget to join my Twitter and check out my website too!
I recently recalled a random (but very fond) childhood memory… I was probably 7 or 8 years old, and my brother and I wanted to go to the movies. We didn't spend money on that sort of thing at my house, so my mom improvised. She laid a quilted blanket out on the living room floor, in front of our old television set. She made homemade popcorn in one of those old-fashioned machines with the butter reserve, and poured a celebratory cup of 7-Up for both my brother and I. That evening, we sat and feasted while watching the Disney Sunday night movie, which was probably Escape To Witch Mountain, or The Shaggy Dog, or Parent Trap. It was such a treat to have soda and popcorn—two things we definitely were not allowed to frequently indulge in. And it was treasured family time to boot!
In an effort to recapture the special memory from so long ago, I thought I would recreate the "indoor movie night" idea. These days, I find myself swapping the old live-action flicks for classic cartoons such as Lady & The Tramp, Jungle Book, or the newer, dangerously catchy, cinematic demigod, Frozen. (Which, for the record, I've seen in excess of 200 times already. Clearly its popularity is not lost on my two-year-old!) But cuddling up to watch a movie still stirs excitement for me, as it promotes much-needed family fun time. Now all I needed was the appropriate refreshments! In typical "I don't do anything the easy way" fashion, I thought I'd embellish the "popcorn & soda" concept a bit.
For obvious reasons, I'm not interested in giving sugary, carbonated beverages to my two-year-old, so the 7-Up was replaced with a little cup of sparkling water. (Or, as Gray refers to it, "spicy water.") And then it was time to make the popcorn. Sadly, I have no 70's style contraption to pop our corn kernels in. I'll admit that took some of the nostalgic joy out of it for me, but what can a girl do? Sometimes technology has its advantages too. Despite my aversion to using our microwave, I admit there are times when it comes in handy. This was one of those times. Not to mention, just when Gray began to get impatient for her snack (read: a meltdown was on the brink), she was sufficiently distracted by the miraculous novelty that is: popcorn popping. And just in case that plain old microwave popcorn wasn't fancy enough for our movie night extravaganza, I took it to another level with some cheesy, herbed goodness…
My "Pop"ular Parmesan & Herb-soaked Popcorn
(Recipe by Jenna von Oy)
1 Bag plain, unsalted microwaveable popcorn
4 Tbs. unsalted butter
1 -3 Pinches Fleur de Sel (amount varies according to your taste)
2 Stalks fresh basil
2 Stalks fresh Italian parsley
1 Stalk fresh sage
1 Stalk fresh rosemary
1/4 Cup Parmesan Cheese (grated or shredded)
~Chop all of your herbs and set aside on the cutting board.
~ Put that bag of popcorn kernels in your microwave, and let those suckers go! (Actually- follow the instructions… It's usually done when there is a second or two in between popping sounds.) Put the butter in a large metal mixing bowl.
~ Heat a sautée pan on med-high. Add butter, and melt until just sizzling.
~ Take pan off heat, and add the herbs. Mix well.
~ Pour butter and herb mixture over popcorn, add salt to taste, and sprinkle with Parmesan cheese.
~ Mix well, serve, and pray you can survive yet another viewing of Frozen!
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
PS. To join my blog, please subscribe to the RSS feed at the top of your screen!
PPS. Don't forget to join my Twitter and check out my website too!
I've ditched the microwave popcorn packs and their mystery ingredients for whole kernels and a brown paper bag. Put 1/2 cup in a jumbo paper lunch bag, roll down the top a few times, and pop. It takes 2:15 in my microwave and I know exactly what went in the bag (specifically no oil).
Ive enjoyed reading your blog. I will definitely try out some of the recipes. Also, I remember you the most from – The Parkers. Amazing to see you all "grown up" and a mom.
At our house, summer + hunger = grill time. It means hosing down our patio furniture, and dusting off my recipes for Bourbon-glazed salmon and flank steak with Chimichurri. It means making a colossal batch of homemade barbecue sauce, then slathering it on racks of ribs that fall right off of the bone… As proper ribs should! It's my cue to soak the cedar planks, pick the first heirloom tomatoes of the season, take advantage of my prolific basil plants, and locate the kabob skewers that have wedged themselves into the darkest recesses of our kitchen junk drawer. Because let's be honest, there's nothing quite like having friends over to feast on summertime savories! And since I'm a foodie through and through (which is only exacerbated by the fact that I'm six months pregnant) I was thrilled to be introduced to Dr. BBQ himself, Ray Lampe, when I co-hosted The Better Show in June of this year. He was kind enough to give me a few tips on grilling (it's okay if pork is pink in the middle, as long as the temperature is at least 145 degrees and rests for 3 minutes!) and he even sweet-talked me with some charming praise for my former Blossom days. I know the way to someone's heart is through his or her stomach, but accompanying it with some flattery certainly doesn't hurt!
Aside from his generous compliments, Dr. BBQ agreed to help me out with this week's recipe blog, and I'm eternally grateful for it. As with most busy moms, I am in constant search of new recipes that are family-friendly. Well, this one more than fits the bill… Upon merely hearing the name of the recipe, my husband began buzzing with more excitement than a drag queen at a sequin factory. And that's some SERIOUS excitement, let me tell you. Even cooler, Chef has provided a copy of his book, "Pork Chop," to give away to one lucky winner! All you have to do is send an email to firstname.lastname@example.com, telling me what you're looking forward to grilling this summer. It doesn't have to be an elaborate explanation if you're pressed for time. That said, if you're feeling exceptionally sassy, and wish to include a recipe for me to try at home, I wouldn't turn it down! Most importantly, please be sure to write "Dr.BBQ Giveaway" in the subject line, so I know to enter you into the contest. I will be picking one lucky winner at the end of this month, and mailing the book out along with a personalized thank you note from me! The giveaway deadline is August 22nd, so make sure you send that email soon!
Here is Dr. BBQ's fabulous recipe, in his own words…
Tater Tot Pork Chop Casserole
Serves 6
My brother-in-law Dino knows how to make only one dish for dinner. If Dino is cooking dinner, the family is having Tater Tot Casserole. But his version doesn't have pork chops in it and this one does, so this recipe is for him. Dino is going to love it, and once he tries this he won't make that ground meat version ever again (I hope). Dino serves this all by itself, but I like to serve it with a side of steamed carrots. ~Dr. BBQ
6 boneless pork chops, about 1⁄2 in/12 mm thick
Black pepper
1 tbsp vegetable oil
3 tbsp butter
1⁄2 red onion, finely chopped
8 oz/225 g sliced baby portobella mushrooms
2 garlic cloves, crushed
1 tbsp soy sauce
2 tbsp all-purpose flour
2 cups/480 ml milk
One 32-oz/910-g bag frozen Tater Tots
Preheat the oven to 350°F/180°C. Coat a 9-by-13-in/23-by-33-cm baking pan with vegetable spray. Season the pork chops on both sides with salt, pepper, and paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and 1 tbsp of the butter. Stir until melted and blended. Add the chops to the skillet three at a time and cook for 3 to 4 minutes per side, until golden brown. Transfer the chops to the baking pan and arrange them in a single layer. Repeat for the second batch of chops, adding 1 tbsp butter.
When the last chops are out of the skillet, add the remaining 1 tbsp butter. When the butter is melted, add the onion and mix well. Cook for about 2 minutes, until they begin to soften. Add the mushrooms and garlic and mix well. Add the soy sauce, season with 1⁄2 tsp salt and 1⁄4 tsp pepper, and mix well.
Cook for 7 to 8 minutes, stirring occasionally, until the mushrooms are soft. Add the flour and mix well. The mixture will tighten up, but that's normal. Continue stirring and cooking for 1 minute. Add the milk and mix well. Cook for 4 to 5 minutes, stirring occasionally, until the mixture comes to a simmer and everything is incorporated.
With a slotted spoon, spread the mushrooms over the chops evenly. Pour the sauce over all of the chops. Top with the Tater Tots, lining them up in a nice pattern. Bake for about 1 hour, until the mushroom mixture is bubbling and the tops of the Tater Tots are golden brown. Remove the casserole from the oven and let it rest for 5 minutes before serving.
Thanks for reading this week's blog, and don't forget to enter the book giveaway!
Until next time… Peace, Love, and Happy Barbecuing,
Jenna von Oy
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I'll admit, I don't know a whole heck of a lot about Elvis. Sure, I know he was married to dear old Priscilla, famously sang to a very nonplussed Basset Hound, and has probably been discussed in almost as many "life after death" accounts as Jesus. I know he put hip thrusting on the map, was such a hunk o' burnin' love that he made female fans cry and scream like banshees, rocked some seriously snazzy and bedecked pantsuits, and had Graceland built to house his family and gaudy collectibles. But I don't know much else, unless you count that weird little fact that he supposedly dug peanut butter and banana sandwiches… Which is precisely what prompted me to create this week's recipe, the "Elvis Has Left the Building, But Not The Kitchen" Mousse. I'm not going to pretend to understand what drove the King's fascination with peanut butter and bananas. Maybe it's a Memphis thing. Either way, the following recipe is enough to make me an official convert!
It's a great after school snack for the kiddos, but I'll let you decide if you feel like sharing!
The "Elvis Has Left The Building, But Not The Kitchen" Mousse
(Recipe by Jenna von Oy)
1 Cup marshmallow cream or fluff
2 Oz. Philadelphia cream cheese
1/3 Cup Justin's peanut butter (you can technically use any smooth peanut butter you'd like, but this stuff is IT!)
1/3 Cup Justin's chocolate hazelnut butter (aka heaven in a jar)
2/3 Cup heavy whipping cream
1-2 Fresh bananas, sliced
** I like to serve it with waffle cookies as well, just for variation!
~ Put the marshmallow cream, cream cheese, peanut butter, and chocolate hazelnut butter in a food processor. Blend until well incorporated.
~ Add the heavy whipping cream and blend for 1-2 minutes more, or until it has a dense mousse-like consistency.
~ Don't be cruel. Love em' tender by serving with banana slices and wafer cookies. Yum!
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
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Beans, beans, they're good for your heart.
The more you eat, the more you… want to keep eating them.
What did you think I was going to say?
Yep, this week's recipe is all about beans. Actually, it's about that classic bean dip we all know and love: hummus. My daughter is a huge hummus fan and, truth be told, so am I. I find it's the perfect afternoon snack when I'm losing steam… a little bit of protein to up my energy level and satiate my hunger, and a lot of flavor to satiate the foodie in me.
Traditionally, hummus is made with chickpeas. In fact, my understanding is that the word hummus actually means chickpeas in Arabic… That said, I was feeling a little sassy about my dip-making, so you're getting my glorified, slightly-Italianesque-super-garlicky version. (No really, you could fend off vampires with this one!) I suppose the lack of chickpeas and Tahini means we should really be referring to it as just a plain ol' bean dip, but doesn't that sound so dreadfully boring? You won't call the food police, will you?
"Hummus" It is. Or, more specifically, the "Bean There, Done That, Ate The Hummus!"
Oh yeah, and did I mention it's kid-friendly?!
Bean There, Done That, Ate The Hummus!
(Recipe created by: Jenna von Oy)
16 oz. Can of Cannelini beans
1 Cup Ricotta fresca
1/4 Cup Spanish olive oil
2 Garlic cloves
6 Sprigs Italian parsley
1 Meyer lemon (juiced, plus the zest)
1 tsp Sea salt
3/4 tsp Granulated sugar
1/2 tsp Hot Paprika
~ Put all ingredients in the food processor, and blend until well mixed! It's that easy. I like to serve it with wedges of Naan or Pita, that have been brushed with a little olive oil, and lightly grilled. ENJOY!! (Gray certainly did…)
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
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With all this talk of the Polar Vortex, blizzards, and massive cold fronts, I'm left hankering for something warm and wonderful. No, I'm not referring to sipping umbrella adorned Mai Tais on a Hawaiian beach, or frolicking through waves on the shores of Bali. I'm talking about the only immediate remedy I can think of for the frigid temperatures of a snowy, winter day…
Hot Chocolate!!
There's nothing quite like wrapping your hands around a steaming mug of cocoa, while the rest of you is shivering in a state of deep freeze. Nothing compares to that creamy, chocolatey goodness, that fluffy mound of whipped cream, or that gooey marshmallow topping. (Unless you are my husband, who thinks marshmallows are the Napalm of food products) Not to mention, a cup of cocoa can put a smile on your kid's face faster than a monkey doing the Macarena. And that's saying something.
We are quickly approaching February 14th… that special day when cupid flies, crowds descend upon Godiva Chocolatier, and Hallmark sells cards en masse. Yes, Valentine's Day is nearly here. But in my book, the "holiday" isn't just about the love a wife shares with her spouse; it's about the love a mother shares with her child. Love comes in many different forms, but it should be celebrated regardless, right? So this Valentine's Day, why not give your kid a little love in the form of cocoa?
I'm going to.
Love In The Time Of Hot Chocolate… (With Honey Vanilla Whipped Cream!)
(Recipe created by Jenna von Oy)
Ingredients: Cocoa Mix
1 Cup Dutch processed cocoa
3/4 Cup Confectioner's sugar
1/2 Cup granulated sugar
1/2 Bar of 70% bittersweet chocolate bar
1 tsp Sea salt
1/2 tsp Cinnamon
1/8 tsp Cardamom
(you will also need whole milk when you heat the cocoa, but the above recipe makes several cups of powdered mixture. I store mine in a glass mason jar in my pantry, where it's cool enough to keep for a while!)
Directions: You will be heating a ratio of one cup whole milk to 1 and 1/2 tbs of cocoa mix. You can add more cocoa mix, if you prefer a stronger beverage. I'll let you do the math on how much milk you will need, based on how many family members you are making cocoa for!
~ Heat the milk in a small pot on the stove, on medium
~ Once the milk is sufficiently hot and frothy, add the cocoa mix and whisk until well incorporated and dissolved.
~ Pour into a mug!
Ingredients: Honey Vanilla Whipped Cream
1 Cup heavy whipping cream
2 tbs Honey
1/2 tsp Madagascar vanilla bean paste (you can substitute extract, if need be, but the paste is much tastier, and doesn't thin out the cream!)
~ Put all ingredients into a large metal mixing bowl. I always put my bowl into the freezer first, so the bowl is ice cold when I begin. It makes for a stiffer whipped cream!
~ Using an electric hand whisk (or whatever mixing tool you prefer), whisk until the cream forms peaks.
~ Put a spoonful of whipped cream on top of the hot cocoa just before serving. The sweetness of the whipped cream dissolves into the cocoa, and makes for a beautiful flavor!
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
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what a great cocoa receipe, I will definately try it out! thank you
Gray reminds me so much of my girl's (reason for following your blog)
Your words take me back to a time of my life that I just loved. My girl's are 21yrs and 25yrs. and I can still think of them at Gray's age. Thank you Jenna for sharing your adventures and milestones with Gray. I love to read your blogs they are so heartfelt and honest in a good way!
I'm a sucker for salted caramel. It is my recent addiction/obsession/I'm-jonesing-for-it-like-it's-crack thing. I don't know who first came up with combining that sweet and salty duo, but they go together better than Sonny and Cher. And, thankfully, I don't have to worry about them divorcing any time soon (or putting on any sort of comedy hour, for that matter). Yes, the brilliant mind that first offered up that fantastic fusion is a culinary genius, and clearly possesses a gift-giving soul. I owe him (or her) a quartet of fancy salted caramel pots de crème, or a batch of salted caramel fudge, or a beautiful salted caramel Bundt cake, or… perhaps just a thank you note, since I'd probably eat any or all of those before I could get to the post office to overnight them. My point is that I'm more than a little preoccupied with the stuff. Despite the fact that I really don't need oodles of sweet treats in my house, because they tend to relentlessly tempt my inner midnight-snacker and cause me to furtively glance at the bathroom scale as though it's going to bite me, I can't pry myself away from the gooey goodness! Initially, you may think it sounds like an odd combination. Much like the famous Hollywood institution of Roscoe's Chicken and Waffles, the notion of the oddball pair can be a bit off-putting. But one bite and you'll be going back for more like it's the buffet line at Caesar's Palace. I promise. Which brings me to…
Salted caramel is not the cheapest thing to buy. In fact, according to most price tags I've seen, it seems folks are really proud of their efforts. Since I'm clearly craving it with reckless abandon, I needed to find a way to keep my newfound affinity from breaking the bank. In other words, I needed to find a way to cut out the middleman, and make it myself, any time I damn well please. With that in mind, I researched caramel a little bit, and you know what? Lo' and behold, it isn't so difficult to make!! Don't get me wrong, it requires constant whisking so the sugar doesn't burn, which is a pain in the butt when you have five dogs racing through the kitchen, dinner in the oven, and a sixteen-month old who's peppering the kitchen floor with a package of goldfish crackers. But all told, it's a fairly cheap and easy process… even for someone who refuses to follow recipes! Baking generally doesn't allow for a ton of wiggle room, in my opinion, so I was a bit nervous to leap without looking. I was surprised to find that I was able to color outside of the lines without incurring catastrophic repercussions. In fact, adding my own flair resulted in a better caramel sauce than I could have hoped for. It's sticky, it's messy, it's mildly time-consuming, and it's fun! Because seriously? There's nothing better than a sauce with caramel and salt. Unless, of course, you add my other favorite thing… coffee! Which is exactly what I did.
My "Perky" Salted Caramel Sauce
(Recipe created by Jenna von Oy)
½ Cup granulated white sugar
½ Cup light brown sugar
1 ½ (6-8 tablespoons)Sticks unsalted butter
½ Cup heavy whipping cream
½ Cup strong French roast coffee
Fleur de sel to taste (about ½ -3/4 tablespoon)
~Cut butter into small squares, and measure out the rest of your ingredients. In other words, get everything ready in advance. Once you get the sugar cooking down, you won't want to walk away from it or get too distracted! (So basically, maybe don't make this until your kids are asleep…)
~ Heat all sugar in a saucepan over medium/high heat. I prefer a good solid stainless All-Clad saucepan, but as long as you have something you're comfortable with, you should be golden. When the sugar starts to melt, you'll need to begin whisking… and whisking… and whisking. Sugar burns super easily, so that's why I'm making sure you understand the importance of continuing to whisk. And this is the tough part, because the sugar clumps up like little rock candies before it actually melts down. Plus, it sticks to EVERYTHING that touches it, so be forewarned! The idea is to get the sugar browned, but not burned. It should turn a very deep golden-brown color, and reach about 350 degrees with a candy thermometer… which I would definitely recommend using, if you have one handy.
~Once you have that pretty, toasty hue, begin whisking in your butter squares. I put in a few at a time, whisked until everything was well blended, then added a few more. Keep doing that until all of the butter is melted and combined with the sugar.
~Pull your saucepan off of the heat, and add your heavy whipping cream. You want to whisk until the cream is completely incorporated in your sugar/butter mixture.
~Whisk in your French Roast coffee.
~Whisk in your salt. I would add a little at a time, until you have the desired flavor you are looking for.
~I set the caramel to the side for a little while (maybe 10-15 minutes) before using it, so it could cool down. I then drizzled some over our homemade breakfast croissants, and poured the rest into a giant mason jar. The great news? It can keep for up to several weeks or even a month in the fridge! You know, if it lasts that long without you eating it J
Now get out there and indulge your salty-sweet tooth!
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
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The end of summer means the end of peaches… or at least the end of peaches that are juicy, and yummy, and actually in season. I try to enjoy as many ripe ones as possible throughout the dog days, and rarely turn down a dessert if those girls are present. But I always find myself scrambling to collect as many as I can get my hands on before the warm weather wanes. Because that's when those lovely peaches become the bland, tasteless, mealy things they turn into as the chillier months approach. It is a disappointing and unwelcome transformation, to say the least. So, with that said, I've decided to write a somewhat bawdy ode to peaches for you. You know, just for the hell of it. And because I'm weird like that. If you can get through the "poetic" silliness, there's a pretty awesome recipe on the other side of it for you!
A Figure of Peach
Oh peach, sweet peach
Your sticky summer skin is perfection on my lips
You sit daintily in my Bellini, just daring me to quench my thirst
You flaunt your brazen orange flesh on cobblers and pies all over town, and beg to be consumed
You shameless vixen, you!
My love for you knows no bounds, but alas…
Our fling, it pales in Autumn's gaze
My "Practice What You Peach" Tartine
(Recipe created by Jenna von Oy)
½ Loaf French baguette
2 Fresh Peaches (sliced)
3 Heaping tablespoons of Ricotta Fresca
2 Heaping tablespoons of Mascarpone Fresca
2 Sprigs of fresh mint (finely chopped)
2 Wedges of lemon (juiced)
2 Tablespoons melted butter
1 Teaspoon granulated sugar
Honey to taste (I like wild lavender honey!)
~ Cut the baguette in half lengthwise, then cut into two sandwich-sized chunks
~ Melt butter in a saucepan on low-medium heat, then brush butter onto the doughy side of the baguette pieces. Coat well.
~ Heat indoor grill to medium. Toast baguette pieces, until lightly browned, butter side down. This should give you some pretty grill marks on your toasted bread!
~ In a separate bowl, mix the Ricotta Fresca and Mascarpone Fresca until well combined.
~ Spread onto the toasted sides of the bread
~ In a mixing bowl, combine sliced peaches, lemon juice, sugar, and chopped mint
~ Arrange on top of the Ricotta/Mascarpone mixture.
~ Drizzle honey to taste and enjoy!
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
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Editor's Note:
A decade ago, with an impending relationship break up in my not-so-distant future, I traveled to Napa Valley on my very own "soul vacation.'' I was a girl in dire need of being alone with her innermost thoughts, a journal, a view of the vineyards, and a glass of delicious rosé … Or several. Under the guise of ''trying to expand my wine knowledge,'' (amazing what one can convince one's self of when headed toward heartbreak) I set out on a road trip to clear my head, nurture my spirit, and jumpstart my creative juices. What I got in return for my efforts, along with a broadened wine palette and some much-needed perspective, was a dear friend in Sean Meyer. The story as far as I recall it (given that I'd been wine tasting since ten that morning) goes a little something like this:
I was staying at a bed & breakfast within walking distance of the quaint town of Calistoga. On my first night there, having already eaten dinner, I approached the front desk and inquired where I might be able to locate a glass of great wine, accompanied by an equally great dessert. They sent me to a charming little bistro around the corner, with its own wine shop attached. I had just begun perusing the menu when the sommelier, who happened to be closer to my age than I'd previously understood sommeliers to be, came over and asked what I'd like to drink. ''I'm on a solo adventure to expand my wine horizons,'' I informed him. ''What's good?'' "That depends on your mood this evening," he replied. "How do you feel?" I thought for a moment. "Sassy and a bit feisty," I told him. "I have just the thing for you," he quipped. And with that, he smiled wryly and turned to fetch something from his fantastic wine collection. One glass led to a couple more, and I wound up having a full-blown conversation with this guy… It's incredible how rapidly a stranger can transform into a friend, isn't it? Our fondness for one another developed rather instantaneously, and we've been close ever since. So close, in fact, he flew in for my bridal shower three years ago, and conducted an outstanding blind tasting for all of my girlfriends and I. It made for an incredibly special evening, to say the least.
So all of that said, I have the utmost respect and appreciation for Sean's recommendations, regardless of the subject matter. He has been known to throw some much-needed parenting advice my way on occasion, though (by nature of his prestigious sommelier title) his input and guidance typically revolve around gorgeous wines and the foods with which they should be paired. And every now and again, Sean casts a lively and inspired new cocktail into the equation… Cue the Anguria Frizzante con Basilico. It's a mouthful, both in name and in taste! As luck would have it, Sean agreed to do a guest post for us this week, so I'll let him do the honors…
Parenting In Napa Valley: A Guest Post by Sean Q. Meyer
Parenting. One could say so many things about it and never be able to fully explain it to non-parents. Personally, I like to say that in the Napa Valley, parenting is proof that reality is stranger than fiction. Where else in the world is every playgroup accompanied by the finest wines, beers and artisanal cheeses?
My daughter is growing up in the land of haute cuisine. A while back, I had gotten together with some friends and their children. I happened to be sitting on the couch with a particularly well-spoken 9 year old boy. As we were watching baseball a commercial for Jack-in-the-Box, a popular fast food joint, came on. He very politely asked, "Do you eat there?" I replied that I did not. He continued, "Me either… What is that other place? You know, the one with the big yellow M?" Needless to say, my jaw about hit the floor. Apparently, in the land of specialty single goat cheeses, hundreds of varieties of heirloom tomatoes and 100 point scoring wines, McDonalds plays second fiddle to Whole Foods or even a good taco truck.
I am not sure if there is another place where you could attend a one year old's birthday party at a micro-brewery which had not yet opened their doors to the public. We celebrated well into the warm and sunny April afternoon, the highlight being the brightly colored Piñata… Well, and the tasting of small-batch carefully crafted beer and diverse and abundant selection of wines brought by the guests.
While it is surreal, we love raising a family here. We live in a small enough community that we walk nearly everywhere. It is safe and clean and there are numerous great educational opportunities for our daughter. And, the auction for her pre-school was at a winery. Another benefit to living in a place where great produce is readily available is that it makes it easy to cook at home, and creative cocktail invention has become something of a Friday sport. Our latest was inspired by the recent availability of great melon and the jungle of basil we currently have in the back yard…
Anguria Frizzante con Basilico
(Created by Sean Q. Meyer)
Ingredients: (Makes one drink)
2 tbs Watermelon
2 Basil leaves
1 oz. Limoncello
1 oz. Vodka
2 oz. Soda water (amount varies based on the size of your highball glass)
~Muddle the watermelon and basil leaves
~Add Limoncello, Vodka and ice
~Shake mixture and strain into a highball glass filled with ice
~Top with soda
Sean Q. Meyer
Father, Sommelier, Vintner
I hope you have an opportunity to enjoy this fabulous and festive summer libation. Please drink responsibly! A special thanks to Sean for his wonderful guest post and beverage recipe.
Until next time… Peace, Love, and Dirty Diapers,
Jenna von Oy
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Discover 2012
Every spring DISCOVER: Marquette University Research and Scholarship showcases some of the most interesting research happening on Marquette's campus. Learn more through the links below.
ARCHITECT OF THE INFINITESIMAL Dr. Chung Hoon Lee's nanostructures are helping to electrify and illuminate science's tiniest frontier By Stephen Filmanowicz Illustration by Christiane Beauregard Marquette University 9


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Wash and soak rice in enough water for 8 hours.
Wash urad dal and soak along with methi seeds for 8 hours.
Wash poha and soak in water for just 5 mts.
Now combine poha, rice, urad dal and methi seeds together and grind coarsely.
Store idly batter in any steel pot, cover and leave it to ferment overnight or till the batter rises to almost doubles in size.
Add salt, oil in to fermented idly batter, mix gently.
Grease idly trays with oil, pour a big tbsp of idly batter, place idly tray in idly container with enough water and steam for 15 to 20 mts.
Take out idly trays and leave it to rest for 5 mts.
Serve idlis hot with sambhar, coconut chutney!


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Bot Showdown: Kik Team vs. Kik Points
Kik Team and Kik Points are notorious for their ridiculous replies. But which bot has the best responses? We decided to put them to the test. There will be 10 rounds, but only one winner.
Entering round one: We sent a standard "Testing" message to make sure the bots were in working order.
Winner: Kik Team. We don't like tests, either.
For round two, we asked: What are you doing today?
Winner: Kik Points, +1 for diabolicalness.
Round three, we asked the chat bots to tell us a joke:
Winner: Kik Team, because puns always win.
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Winner: Kik Points, for the image of a robot getting injected with botox.
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Winner: Kik Points, obvs.
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Winner: Kik Points, because #true
In round seven, we asked: Are you good at math?
Winner: Kik Team, have to respect the honesty.
Round eight: How much wood would a woodchuck chuck if a woodchuck could chuck wood?
Winner: Kik Team, for completely ignoring our question and telling us a joke instead.
If you've been counting, you'll know that we reached a tie. Only two more rounds to declare the winner. For the ninth round, we asked: How old are you?
Winner: We can't pick one. Both are equally ridiculous... Ninth round over, still tied.
For the last round, we asked the bots a serious question to which there is only one right answer: Do you like waffles?
Kik Points answered correctly,
But Kik Team pulled out all the stops:
It was a close one, but the winner of this Kik Team vs. Kik Points showdown is Kik Team, by the slenderest of margins: one point!
You can send messages to kikteam and kikpoints for even more hilarious responses. If they're too funny to keep to yourself, tweet us some screenshots, @Kik


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Father's Day Crafts
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Father's Day Burger Box
By: Kimberly Crawford
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Make a burger box for Dad to hold 4 small cookie "burgers", cupcakes or his favorite treat. This Father's craft project is just too cute.
Find this Father's Day craft project project in the free Father's Day Crafts: Blogger Edition 2010 eBook.
- Patterned paper-Making Memories (Just Chillin Boy)
- Cardstock-Prism (Suede Brown Medium, Suede Brown Light, Intense Orange, Mystic Dark)
- Stamp-Stampendous (Dad Words red rubber stamp)
- Ink-Clearsnap (Colorbox Chalk Creamy Brown), Tsukineko (Memento Rich Cocoa)
- Star brads-Making Memories
- Tools-Clearsnap (Colorbox Stylus for distressing edges), Fiskars EZ Squeeze Star Punch XL, Scor Pal
I wanted to create a burger box, kind of like the ones that Big Macs come in. This is pretty close, the lid opens, but without the domed top. Here are the dimensions.
- Cut a piece of cardstock to 6.75" x 12".
- Score the 12" side at: 1.5" 5.25" 6.75" 10.5"
- Score the 6.75" side at: 1.5" 5.25"
- Cut at the usual box places and assemble.
I added all the embellishing after the box was assembled. The colors were inspired by the Making Memories paper pack, Just Chillin' Boy. The stamp is from Stampendous and is red rubber. I stamped it onto cardstock and then stamped the word DAD onto patterned paper. It was cut out and foam mounted to the lid.
The recipe for the cookie "burgers" can be found at verybestbaking.com. Quick and easy to make and the results crack me up! The bun is Nillas, the burger is crushed Nillas and chocolate chips, the lettuce is food coloring mixed with coconut, and the ketchup and mustard are writing icing from CakeMate.
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Jun 12, 2010
This looks like so much fun! I love how creative minds work and really appreciate all the sharing of ideas on this site!
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32 year old woman | Philadelphia, PA, USA | Seeking men 30-40 within 30 miles
Good luck to you all up here, I'm done!
I tried to post a notice here about my account expiring, but apparently this site is not allowing me to do that. So I will simply note that by Christmas 2013, my account here will no longer be active. I found that online dating is not a good idea for me. It promotes burnout and disappointment. Many people who use it - though not all by any means! - are castoffs, marriage material leftovers, and people who are generally not cut out for relationships of any kind (too shy, too dishonest, narcissistic, etc.). My advice to people who continue to do this is to be honest about your height, weight and current appearance. Don't put down 5'10" if you're 5'6". When your date meets you, they'll notice. Don't use a picture from ten years ago. If it's "all about you," then you can't be about anybody else, meaning you'll never find a relationship. If you're jaded or excessively shy, and you keep flaking on your dates (or you put your beer date with your buddy ahead of meeting a girl) then you also will not find the relationship you're paying good money to search for. I decided to be honest recently and put down the kind of man I was attracted to, something I learned after many dates. This apparently angered some people, even though I did not insult the kind of people I didn't want. Please, drop the entitlement attitude. Yes, you are paying for a service - but not everyone will want to meet you through it. Accept this. Stop taking rejection so personally, stop screaming about others being "judgmental," and let your actions back your words. Everyone has a right to have preferences, and to turn down what they don't want. I am going back to meeting people offline, because at least I don't have to wonder if they look like their pictures. And they aren't nearly as nervous, socially awkward, desperate or jaded as the men I've met online. If you insist on dating online, please remember that it's not a natural way to meet people. That's why so many people flake out on dates. It's discomforting. It's intimidating. And again, it's just not natural. We'll never get used to it. I also advise messaging one person at a time up here, so you can focus on them. Don't buy into the "meat market mentality." It's self-defeating. I tried other dating services (stay away from OkCupid). Match seems to be the best of the lot. Good luck to all of you still up here. You're going to need it.
Coffee and conversation , Dining out , Movies/Videos , Exploring new areas , Performing arts , Watching sports
Aerobics, Dancing, Swimming
I exercise 3-4 times per week.
I have Cats, Fish
I like Birds, Dogs, Horses
Ask me and I'll tell you!
Middle of the Road
anywhere in Old City or Rittenhouse/Center City
The arts all the way. Especially the performing arts. Been to an orchestra performance recently and I loved it!
Clifford's Big Red Easter - For my daughter! Honest. Not for me.
Z{{Cta}} {{#if HasMoreInfo}} ?{{CtaSecondary}} {{/if}}
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|4'11" (149cms)
|5'8" (172cms) to 8'11" (271cms)
|Body type:
|About average, Athletic and toned, A few extra pounds
|No preference
|No preference
|No Way
|No Way
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I'm a bartender. I love the hospitality industry and am very much a people person.
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|Never Married, Widow / Widower, Divorced
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|Yes, and they sometimes live at home, Yes, and they live away from home
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I'm a little bit of everything: German, Italian, French and Hungarian.
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I have my own set of beliefs. I was raised Catholic; I'm of the opinion that organized religion is useful to most people, but not all.
|Some college
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Chicken And Sausage Fricassee With Sage
19 Nov 2010
|Italian sausage
|1⁄2 Pound (Sweet / Hot)
|1 Tablespoon
|Olive oil/Vegetable oil
|1 Tablespoon
|3 Pound, cut into serving pieces (1 Whole)
|1⁄2 Teaspoon
|Black pepper
|1⁄4 Teaspoon
|Dry white wine/Chicken broth
|1 Cup (16 tbs)
|Dried sage
|1 Teaspoon, crumbled
1. Remove the sausage from the casing. In a heavy 12- or 14-inch skillet, brown the sausage over high heat—about 5 minutes. Remove with a slotted spoon and set aside. Discard the fat.
2. Reduce the heat to moderately high. In the same skillet, melt the butter, then add the oil and chicken. Sprinkle the chicken with the salt and pepper, and cook, uncovered, turning the pieces once or twice, until well browned— about 10 minutes.
3. Pour the wine over the chicken, and add the sausage and sage. Reduce the heat to low, cover, and cook until the chicken is done—about 25 minutes. Tilt the skillet, skim the fat from the pan juices, and serve the chicken immediately with the natural gravy.
Recipe Summary
Difficulty Level:Easy
Course:Main Dish
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Chicken And Sausage Fricassee With Sage Recipe


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These homey meatball subs from Versus From My Kitchen are a comforting meal. Freshly made meatballs are nestled in a soft roll before being drenched in fresh pomodoro sauce and parmesan cheese. Sometimes you need to skip the gourmet salads, pastas, and the like and just go for something messy and delicious. Meatball subs are a classic comfort food that you'll just want to keep coming back to.
Extra-virgin olive oil
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 egg, lightly beaten
250 ml milk
4 thick slices of soft bread, crusts removed, roughly chopped
500 grams or 1 pound of ground beef
1/4 cup Parmesan cheese, grated
4 crusty rolls
3 cups Pomodoro sauce, your favorite recipe or a good bottle variety
4 slices of Fontina cheese
For full recipe instructions, click here.
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1793 1C Wreath Cent, Vine and Bars VG10 PCGS. CAC. S-6, B-7, R.3....
2010 December Houston Signature US Coin Auction #1147
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George R. Brown Convention Center
1001 Avenida de las Americas
Houston, TX 77010
1793 Wreath Cent, VG101793 1C Wreath Cent, Vine and Bars VG10 PCGS. CAC. S-6, B-7, R.3. The Sheldon variety is identified by the position of the right leaf nearly touching both the curl and lowest lock on the obverse, and the small heavy bow on the reverse. This example shows a little more wear on the obverse, with light brown surfaces. Some areas of slight granularity are evident on both sides. MRB VG7.(Registry values: N1793) (NGC ID# 223H, PCGS# 1347)
Popular Vine and Bars Edge, S-6, B-7
Popular Vine and Bars Edge, S-6, B-7
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Rasmussen Special Edition Catalog
This hard bound volume contains the magnificent Wes Rasmussen Large Cent Collection, formed by a former President of the Early American Coppers society which was auctioned at the 2005 Florida United Numismatic Auction. Reserve your copy of this remarkable volume for just $75 today.
Rasmussen Signed Limited Edition Catalog
A hard bound limited library edition of the Wes Rasmussen Collection Catalog, signed by Wes Rasmussen, Mark Borckardt, Greg Rohan, and Denis Loring, is available while supplies last. Only 100 produced. Reserve your copy of this remarkable limited edition signed volume for just $150 today.
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text: Corporate Electronic Draw (Lottery) Solution Fixed-Price - Est. Budget: $ 200 Posted 7 days ago I need a randomisation software to pick entries randomly from database and display on screen until a winner is selected. Details of the specification are in the attachment. Skills: Algorithms C# database programming Graphic design report writing Ruby on Rails


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Didn't expect to like this when I saw the word "rodeo," but that farmer loves up his cow and enjoys the heck out of his dog – enjoyed watching it.
Rodeo Dog Rides on a Cow
February 6, 2013 Posted by Melanie in Cute Dog Videos, Funny Dog Videos, Video One comment
As long as there's food, this cow doesn't mind!
One comment
February 6, 2013 4:34 pmPosted 2 years ago


text:
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text:
VANCOUVER, Wash. — It was a December night, around the mid-1800s from the look of it, in a cozy candlelit parlor. I was eavesdropping on a teatime conversation between James Douglas, Fort Vancouver's bow-tied chief trader, and Narcissa Whitman, another famed pioneer of the era. The topic: "country marriages."
That was the euphemism of the day for pairings between local Native American women and the fort's male employees, brought to the edge of a wild continent on contract with the fur-trading Hudson's Bay Co.
These "marriages" — made without chapel or pastor — often lasted only as long as the man's posting at the fort, after which he might return to his original wife and family, closer to the Atlantic.
I think I heard a "tut-tut" or two from Narcissa.
Time travel? Of a sort. A re-enactment, actually, by costumed volunteers at Fort Vancouver National Historic Site, during one of the fort's recent lantern tours.
The guided tours, offered twice monthly October through February, offer an atmospheric look at life after sundown on a typical winter night during the fort's heyday, in the 1830s and '40s. Visitors carry glass-paned candle lanterns.
Look around you at modern-day Seattle and Portland and know this: A fashion trend helped start it all.
The high demand in early-19th-century London for top hats made from beaver pelts had much to do with bringing British fur traders to this corner of the continent. From 1825 to 1849, Fort Vancouver was the headquarters and supply depot for traders and trappers who fanned out across a region that today takes in Oregon, Washington, British Columbia and Idaho.
The reconstructed fort, on the original site near the banks of the Columbia River, is worth a visit for the story it tells of the rough-and-tumble birth of European culture in the Pacific Northwest.
National Park Service rangers manage the fort with a happy obsession for authenticity, down to using a steel striker and flint to spark a flame for the tour's candles.
"See where our society flows from this," urged guide Luda Leksunkin as she lit lanterns in the fort's bakehouse, where our group of visitors gathered on cold wooden benches under a low, whitewashed ceiling to listen to a dulcimer played by a musician in period garb. "Nighttime is the best time to come here," she said, because you forget about nearby cars, planes, trains and other modern fixtures outside the walls.
That counts, because these days this remnant of history is hemmed in by Interstate 5, busy Highway 14, a main east-west railroad line, an airfield and the towers of the Columbia's Interstate Bridge.
All grew from this.
But the modern world melted away as our guide led us out into the fort's grassy courtyard, lit only by our flickering lanterns. A distant city glare outlined the spiky top of the dark wooden palisade.
Stops on the tour included the trading post, with a musty smell like a grandmother's attic. Shelves held traps, china, blankets, clothing and more. "Two cotton shirts cost one beaver pelt," Leksunkin said. Beaver pelts were the currency for all.
In the Blacksmith Shop, we watched smiths yank on a handle like a steam train's whistle to pump a ceiling-hung bellows that made their fire roar. Then they pounded ("clang! clang! clang!") glowing metal into the shape of an ax head.
Everything of iron and steel for the fort's use was made here, except nails, which were manufactured in England by child labor, thus making them cheap enough to ship around Cape Horn. But to order goods from the mother country took many months.
"This was as far as you could get from England by ship (in those days)," volunteer blacksmith Craig Webster told us. "This was the farthest reach of the British Empire."
Not until 1846 did Britain and the United States set today's border between the Northwestern U.S. and Canada, putting the fort on Yankee soil. Washingtonians who visit the fort get a reminder: But for eager Oregon Trail settlers who swarmed westward in the 1840s to stake claim to this region, we might be singing "O Canada" at the start of Husky games.
Tour Washington state's historic Fort Vancouver by lantern light
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Visitors should arrive in the late afternoon, before the lantern tour, to gain a full picture of Fort Vancouver. Below left is the trading post. The Hudson's Bay Co. flag flies over the fur warehouse in Vancouver, Washington. (Brian J. Cantwell/Seattle Times/MCT / January 23, 2012)
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Swarovski Crystal "Alana" Light Rose and Moonlight Crystal Heart Earrings
Item#: 478744
Fun to wear anytime, these Swarovski Crystal "Alana" heart earrings showcase Light Rose, Moonlight, and clear crystals in a trendy and captivating design. Post/clutch, rhodium-plated earrings.
Ross-Simons is pleased to provide Free Shipping on this item in the US. However, no additional discounts apply.
Product Details (for Swarovski Crystal "Alana" Light Rose and Moonlight Crystal Heart Earrings)
Stud close STUD: An earring that sits stationary on the ear and doesn't drop below the lobe.
3/8 inch
1/2 inch
Base Metal close BASE METAL: refers to any abundant metal used in jewelry that is typically plated or alloyed. Base Metals are also used to strengthen or color precious metals. Some base metals include copper, iron, nickel, tin and aluminum.
Polished close POLISHED: A buffed-out finish used to produce a mirror-like shine.
Post/Clutch close POST/CLUTCH: An earring with a post insert and a slide-on clutch backing to hold it in place.
Gemstone 1:
Swarovski Crystal close CRYSTAL: Though traditionally the term "crystal" was given to glass with a 24% lead content, today it is used in a more general sense to describe transparent and highly refractive glass formed with silica, oxide, or other additives. Crystal is used in serveware, barware, home accents, and jewelry. (Color: Pink)
Gemstone 2:
Swarovski Crystal (Color: Colorless)
All weights and measures are approximate.
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text:
Orix buys asset manager Robeco from Rabobank
19 February 2013
Orix Corp said on Tuesday it has agreed to buy Netherlands' asset manager Robeco from Rabobank for about €1.94bn ($2.6bn), in what would be the largest acquisition ever by Japan's biggest financial services and leasing company.
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Santana Fashion is engaged in manufacturing, supplying and export a wide range of ladies wear such as Designer Sarees, Casual Sarees, Bridal Lehenga, Party Wear Suits, Salwar kameez, Designer Suits, Print Suits, Casual Kurtis, Silk Sarees, Embroidery Sarees, Party Wear Sarees, Party Wear Kurtis, Designer Kurtis.
These ladies wear are renowned for supreme quality fabric, range of attractive colors & sizes and latest trend. We export our complete range of ladies wear to our valuable clients throughout the world. We use extreme quality raw material in our range of products which is sourced from our quality driven and reliable vendors.
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41 year old woman | Herndon, VA, USA | Seeking men 38-48 within 25 miles of Reston, VA
Active within 1 week
Being content in life is such an easy task when you have great friends and family that are always there for you:)
I am currently living in Northern VA. I grew up on a lake enjoy boating, wake boarding, swimming, jet skiing, fishing, kayaking, anything with the outdoors or water I am so game!! I love my dogs. I enjoy working hard I am not afraid of adventure! I play tennis, try to golf, and love a challenge! Knowing what I want out of life has changed dramatically. Love to smile:) I enjoy things being simple, but can adjust to exotic as well:) Appreciate a gentleman. Holding the door open and being respectful scores tremendous points in my book! lol Being happy and appreciating the little things is what I have learned. Making my friends laugh and having fun comes easy for me. I do not like drama and avoid it at all cost. I love my job! I love to work hard but also love to play! If you like to laugh and have fun, def message me!
Business networking , Cooking , Dining out , Fishing/Hunting , Gardening/Landscaping , Movies/Videos , Museums and art , Music and concerts , Exploring new areas , Performing arts , Playing sports , Shopping/Antiques , Travel/Sightseeing , Volunteering , Watching sports , Wine tasting
Aerobics, Cycling, Dancing, Golf, Other types of exercise, Running, Skiing, Swimming, Tennis / Racquet sports, VolleyBall, Walking / Hiking, Yoga
I exercise 3-4 times per week.
Don't display my sign
I have Dogs
Love the islands.Cayman Islands, Barbados, BWI, St Lucia, many more! Looking forward to travel to Italy to see my family within the next year!
Marywood University, Scranton, PA
Love to cook! Grew up in restaurant biz and owned my own throughout my life! I also love anything to do with water. I love boating, fishing, wake boarding, tubing, or just chilling on the lake with an ice cold beer and great friends!
I love to do anything outdoors! Especially on the water. i just moved to an area that has so much to do on the water and outdoors! Love it!
Z{{Cta}} {{#if HasMoreInfo}} ?{{CtaSecondary}} {{/if}}
|What she is looking for
|5'8" (172cms)
|5'10" (177cms) to 6'11" (210cms)
|Body type:
|Athletic and toned
|Athletic and toned
|Blue, Brown, Grey, Green, Hazel
|Auburn / Red, Black, Light brown, Dark brown, Blonde, Salt and pepper, Silver, Dark blonde, Grey, Platinum, Bald
|No Way
|No Way
|Social Drinker
|Social Drinker
|Financial / Accounting / Real Estate
|No preference
|I'll tell you later
|No preference
|Never Married, Widow / Widower, Currently Separated, Divorced
|Have kids:
|Yes, and they sometimes live at home, No, Yes, and they live away from home, Yes, and they live at home
|Wants kids:
|Not sure
|Not sure
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|Middle Eastern, Native American, White / Caucasian
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text:
Subject is pictured above wearing outdoor shooting for the somewhat different color. Please see the product pictures below color. Also, if you have any concern, please feel free to contact.
* Average value unit (cm) and measure samples of notation. ( ) Japan size guideline is in.
Classy and classic are side drifting Gore authentic short boots. It is design cute classy shades unique to stiffer leather glossy and can be used all year round.
Authentic wing chips (like bird's feather Medallion ( hole ornament ) ornaments) design with the toes is a point! It is a formal and catchy and the texture. In the slim silhouette and rounded toe, women is a 'cool women's boots' plus the femininity. And yet this boots is peace of mind made in Japan. It is one foot regardless of fashion can always cherish.
Aspect rubber part's design hid in the leather of the same material. Visiting ゴムデザイン said Gore had felt weak without worrying about it if the 履けます! Fasten the belt length adjustable, is useful when the socks in the pants fixture parts is open fittings, so files and code. (The belt itself is a design cannot remove)
Is boots foot width is narrowed, and of thin shell and a feminine silhouette. Also because of stiffer leather, feel hard put a foot may be many. People are afraid of tight shoes, also a good shoe to wear off way regardless of your foot width and back height, one size larger ( estimate +0.5cm ) recommended the. It is also in slightly larger easy to fixed instep and heel boots.
* Here is the Rakuten international shipping
Start Date:01/07/2015 00:00 JST
End Date:25/08/2015 23:59 JST
This product cannot be shipped to United States from the store.
Please contact the store for further information.


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Annual Report of the Western State Hospital, Issue 108
Report for 1908/09 includes report of the Virginia State Epileptic Colony, 1906/09.
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00 Cost 1935 PSYCHOSES Total 1nd ov1r ADMISSIONS CLASSIFIED anasthesia apples Assistant Physician Blue Ridge Mountains Board of Directors brain or nervous capita cost cents per 1000 cerebral arteriosclerosis cerebral syphilis CLASSIFIED WITH REFERENCE deficiency Undiagnosed psychoses DeJarnette State Sanatorium Dementia praecox elopers returned Ended June 30 Epileptic farm FIED WITH REFERENCE fiscal year ending furloughed patients Gloucester Point Hospital of VIRGINIA Huntington's chorea inebriates institution Jefferson Highway Lynchburg Males Females Total manic Manic-depressive March mental deficiency Undiagnosed month1 morphine narcotic drug addiction nervous diseases noid Number of alcoholics Number of drug Number of patients operation opium Oth1r Paranoia and paranoid paranoid conditions patients actually pellagra Percentage of deaths PRINCIPAL PSYCHOSES Psychoses with mental psychoses Without psychosis re-admissions REFERENCE TO PRINCIPAL returned from furlough Shirley Carter Special Board Staunton sterilization law Superintendent Sy1tem symptoms TABLE Tot1l total number treatment Vasectomy W. I. Wheary Petersburg Western State Hospital Wheary Building


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Jennifer Lopez Medley (American Music Awards)by Hilton Hater at . Updated at . Comments
She ain't got nothing on beyonce!
She's trying to steal her limelight back from Beyonce.
i like this sing it really good
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All News
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World leaders must take climate action now
East Asia is on the front lines of climate change. Hundreds of millions of people in the region live in and outside cities in low-lying areas, facing increasing risks from rising seas, heat waves, droughts,... Show More +
Serbia: Don't Leave the Infrastructure Naked
Amongst the latest thunders and downpouring rain, I am thinking of all the people whose lives were ruined by the floods in May. But I am also thinking about Serbia and its flood protection infrastructure.... Show More +
Philippines: Global Lessons for Rebuilding Communities After Yolanda
Fifth, new investments will be needed to help strengthen disaster readiness. Given the increasing frequency of extreme weather events in the Philippines, new investments should provide more resilience... Show More +
Helping Communities Take the Lead in their Own Recovery
Given the scale of the devastation in typhoon-affected areas, reconstruction cannot be completed overnight. Reconstruction in Indonesia in 2004 had to be done in phases to meet evolving people's needs... Show More +


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Impressive microphone holders.
No drugs or alcohol were found in his system. Scientists are baffled.
Loud noises, demons, shadows, you know the deal.
'The For Real Last Exorcism'.
If anyone wants to come to my "'Big Bang Theory' is better than 'Idol'" party this weekend, it will be held Sunday at a Golden Corral somewhere in Arkansas.
I always thought I would be the one to kill William Shatner.
If it's anything like my experience with puzzles, the authorities will assemble the body only to discover they're missing one tiny piece. Frustrating!
At least the thank you speeches will be short.
He is difficult to say no to.
Donnie would have been in the corner, cowering like a little bitch.
It's too early to tell if the victim deserved it, so let's stop the speculation right now, guys.
If you came here looking for police porn, I have some bad news.
He makes Teddy look like Zac Efron.
I wonder if she's Super-sized?
He's risking a critical drubbing with a title like that.
Matt LeBlanc!?
He better write the script of his life – or he might lose it!
Or 'Meek's Cutoff'. He liked 'Green Lantern' though.
Besides the slurping sounds…
With Steve Little, Ben Schwartz, and song and dance man Josh Groban.
If this porn biopic didn't feature Seryfried's breasts, it would probably be time to riot.
'The Human Centipede' series heads in a fresh new direction.
If you eat his mustache trimmings, I'm assuming you become him?
Try to flex on him? Don't be silly.
Yelp user Jason O. might now be eligible to join the Writers Guild.
How will Thor lose his powers this time?
Now that this has been resolved, a nation can exhale and turn its focus to the presidential election.
Yup. We're currently passing off commercials as entertainment. That's how slow January is until Sundance rolls around.
It's toe-tappin'.


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Star-Packed 'Colbert Report' Finale Includes Randy Newman, Peter Frampton, Ric Ocasek and Many More
'The Colbert Report' will be missed, but it went out on a high note..
'The Colbert Report' will be missed, but it went out on a high note..
HBO's 'Game of Thrones' season 4 will unfortunately come to yet another end with Sunday's season finale "The Children," but where this past weekend's "Watchers on the Wall" largely kept to one location, the finale will have quite a few loose ends to tie up around Westeros. Readers of George R.R. Martin's novels likely know of some major shockers coming, but can now see for themselves with an extended finale promo!
Time hasn't done very much to heal the sting of 'How I Met Your Mother''s series finale ending "Last Forever," which ended up confirming some of the fans' worst fears about the series' mythology, and quickly blew past the mother of it namesake. We've heard before about a few scenes cut for time, but series star Alyson Hannigan revealed one brief, but important snippet that may have gone a long way toward placating those upset by the ending.
Rarely has the series finale to any TV series gone by without at least some major backlash over its content, and 'How I Met Your Mother' is no exception. Last night's "Last Forever," jumped through time in between the years 2013 and 2030, filling in Ted's story about the mother, with at least one major twist that naturally had fans in an uproar. So, what do series creators Carter Bays and Craig Thomas have to say about yet another controversial finale?
Well, this is an odd play for
the Trade Federation CBS. 'How I Met Your Mother' will be on everyone's lips this coming spring as the ninth and final season comes to an ultimate close, but the end might be sooner than we think! The eye network has set an official date for Ted Mosby to meet the mother, and unless it's an April fools, the MacLaren's gang will say goodbye in March 2014!
This past Sunday, 'The Killing' season 3 came to a nerve-wracking close as the "Pied Piper" case finally unraveled, though we wouldn't dream of spoiling the killer's true identity (for that, try our review!). Even so, the closing moments of 'The Killing' season 3 portrayed a dark turn for Sarah Linden (Mireille Enos), one we may never see the end of without a season 4 renewal. So, what do Enos and the episode's ratings have to say of a potential fourth season?
Last night's season finale of SNL was a huge deal. Not because Ben Affleck was hosting (although he was great), but because it was the final episode for Bill Hader and head writer/Weekend Update anchor Seth Meyers. The show had to send them off in style and that could only mean one thing: the final appearance of Stefon.
We may not get enough 'Robot Chicken' in our daily lives even after eight years, but that hasn't stopped the long-running Adult Swim series from cranking out six seasons worth of gut-busting stop-motion pop culture comedy, and multiple specials along the way. This Sunday's sixth season finale episode "Immortal" will hop around as much as any 'Robot Chicken' episode, but also take aim at a favored subject of the series and nerd culture in general, 'The Avengers' director Joss Whedon! Preview the terror of zombie Joss Whedon inside!
The total announced Friday night at Blacksmith Brewery in Stevensville was over $40,000 for the month-long fundraising effort for the Aid for Mammography Fund in Ravalli County.
The "Sprinkle Pink" campaign gathered money from merchants, individuals, high school sports teams, and the Mammo-Men - a dozen guys who dressed up in pink costumes and through the month raised over $6,000