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Takanori "The Fireball Kid" Gomi
Bj "The Prodigy" Penn
Frankie "The Answer" Edgar
Benson "Smooth" Henderson
Yeah Diego's fight against Clay was a split decision but we also have retarded judges. Diego flat out beat the fuck out of Clay in that fight, and yes I think Diego is just as good of a fighter as Maynard is. Maynard would be able to do nothing against Penn imo he is too slow and relied on his wrestling for many of his fights. Plus, Edgar also has a loss to Maynard.
Yes Edgar beat Sherk but that was a pretty competitive fight whereas BJ utterly destroyed Sherk.
I hope this isn't too big, because it's awesome.
out of the names listed i have to go with baby j. When he dropped down to 155 he choked out pulver, choked out a bloody stevenson, had the famous "Sean Sherk your dead" speech, then landed one of the dirtiest flying knees to put sean sherk out, beat up kenflo, and outclassed diego. I dont remember anyone to burst into a division like he did and the way he did.
With all of that said, hes not untouchable as the "GOAT of the LW division"
At this point, Penn has accomplished more than anyone on the list. He may be eclipsed in time, but he's a better fighter than anyone else has illustrated at this point.
All manner of men came to work for the News: everything from wild young Turks who wanted to rip the world in half and start all over again -- to tired, beer-bellied old hacks who wanted nothing more than to live out their days in peace before a bunch of lunatics ripped the world in half.
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The Rum Diary
Yeah, Bye.
And I'm trying to go by actual accomplishmts, not my own personal opinion. Notice how I never once mentioned how close both Bendo fights were for Edgar? Alot of people thought he won, both of them, but he lost, just like Bj did.
And I 100% disagree that Diego is just as good of a LW as Maynard, but to each their own.
Penn dominating his fights is the strongest argument he's got IMO, not his opponents.
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Yeah Edgar beat Penn twice. Even Superman had his kryptonite. Penn holds two wins over Matt Hughes but I would still rank Hughes higher on the alltime WW list. The exclamation point for Penn at lightweight is his resume, longevity and his performance. Due to the evolution of the sport, Edgar may have faced slightly stiffer competition during his run. I'm not going to hold that against Penn. BJ pretty much fought only the best of his era and obliterated most of them. Every title fight Frankie has had has been a struggle where his heart has willed him to victory, draw or narrow defeat. Finishes and dominate performances I believe are a premium criteria in this discussion. I think that's what Penn edges Edgar out with.
It was far, far more competitive than Penn-Sherk any way you look at it.
and Lefthook how is it biased that I Think Guida-Sanchez wasn't as close as Edgar-Penn 1 LOL!
Guida took a complete beating in that fight...got rocked with huge uppercuts in the opening seconds of the fight, almost got killed with a headkick, and was even taking more damage when he took Diego down via elbows from the bottom.
Yet since it was for some reason a split decision, it isn't as impressive as Maynard laying on Kenflo for 3 rounds.
Penn-Edgar was WAY closer.
and I will never go strictly by paper accomplishments, it's just not me. I'll always dig deeper into the fights to pull more out of them instead of just the end result, with as contreversial and untelling as those can be at times.
Last edited by dbader08; 10-07-2012 at 09:39 PM.
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To The Editor:
Spring is here and that means a lot of walkers on the back roads. My concern is the ones walking on the right hand side of the road. This is extremely dangerous for both pedestrian and the motorist when it occurs on the brow of a hill. Many times they walk two abreast on the pavement. There is a state law, which is not enforced, that states that where sidewalks are not available pedestrians will walk on the left side of the highway. It seems like common sense and a wee bit of intelligence would tell you not to turn your back on that car or truck that is creeping up on you. Maybe the sheriff should stop and give a ticket instead of stopping cars.
Vic Dumas

subset: commoncrawl


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Customer Reviews Summary
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(3 of 4 customers found this review helpful)
Nice product, but had service issues
By K. Taylor
from Prescott Valley, AZ
Comments about Dom Perignon:
The product arrived 3 days later than expected. As such, we were not able to enjoy the Dom given the late arrivalI ordered the basket to arrive on December 27th, the first day of our planned anniversary trip to Maui. It was ordered well in advance on December 18th, but it still did not arrive until December 30th. We ended up leaving more than half the bottle in the hotel suite since we couldn't take it on the plane home with us. We were incredibly disappointed that delivery didn't happen as scheduled. Given the holiday season, I would have thought that ample time would have been given to deliver the basket (even to Hawaii); it didn't ship until 12/24.
Bottom Line No, I would not recommend this to a friend
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Loved it!
By Deb
from Houston, Tx
We sent this basket to our niece & her fiancé along with Waterford champagne flutes on the occasion of their engagement. They were thrilled and raved about it!
Bottom Line Yes, I would recommend this to a friend
(15 of 16 customers found this review helpful)
Nice idea-just one problem with delivery
By Nat
from Waco, TX
The basket was amazing and was everything promised. The only problem was the let down when my parents opened the boxes of chocolate to find that all of them had melted inside the box. The Godiva, Ghirardelli, all of it just a blob that lost much of it's flavor. Fortunately they loved the thought and the champagne was still good.


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I would go with Tabarome Millesime.
Just taking a poll.
I would go with Tabarome Millesime.
Tabarome Millesime
I love SMW, havent tried the other though.
TM is one of the few Creeds I'm not very fond of. I don't get any tobacco vibe from it either.
I have both Tabarome and SMW and i must say SMW is a versatile and safe scent. Not everybody will like Tabarome.
Tabarome. I find SMW insipid.
Not a fan of either one. I used to love SMW, but grew tired of it. Tabarome Millesime is nice, but it has a very sharp ginger and citrus note that doesn't mix well with the tobacco in my opinion.
SMW, I've tested both and found them both wanting. Of the two I think SMW is the better.
Silver Mountain Water.
Tabarome Millesime
I find SMW boring.
***My favourite from my collection***
-------- Amouage Tribute Attar
------ Serge Lutens: Ambre Sultan
-------- Les Exclusifs de Chanel: Sycamore
------ Amouage: Fate Man
-------- Amouage: Epic Man
------ Tom Ford Private Blend: Noir de Noir
-------- Terre D'Hermès Pure Parfum
------ EDP FM: Carnal Flower
-------- Neela Vermire Creations: Trayee
------ Dior: Leather Oud
------- Hermèssence: Ambre Narguilé
Tabarome. I have samples of both and SMW is very unremarkable as far as I'm concerned.
I don't have a signature fragrance. My signature changes a little bit every day, why shouldn't my fragrance?
Tabarome is more unique and makes a statement. SMW is far more subtle, and works better as a part of a blend in my opinion. Depends on your personality i guess. If you're they type that can pull off a manly scent I think you'll love tabarome.
Ooh, hard decision. Get SMW first them Tabarome later
SMW is easier as an everyday fragrance if that's a consideration for you?
I really like SMW, though it has averaged to poor longevity & projection for me. Haven't tried the other one yet.


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Obama's State of the Union proposals
A look at some of President Barack Obama's policy proposals in his 2013 State of the Union.
War on terror transparency
"In the months ahead, I will continue to engage with Congress to ensure not only that our targeting, detention, and prosecution of terrorists remains consistent with our laws and system of checks and balances, but that our efforts are even more transparent to the American people and to the world."(Photo: AP Photo)
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The American college financial model is broken. The University of San Francisco can no longer rely on the previously successful strategy of yearly tuition increases to fund operations and offset rising expenses, largely because more and more families cannot afford tuition increases that are outpacing inflation by a wide margin. At universities across the country, endowments have been decimated, budgets have been cut, and schools are laying off faculty, eliminating staff positions, cutting salaries, and paring benefits. What does the future hold for higher education and USF? Is there reason to be optimistic? USF President Stephen A. Privett, S.J. offers his insight on what is needed for USF to continue to offer a high-quality, Jesuit education in this changing environment.
Q: You were worried about the impending recession and its effect on USF and higher education before many other university presidents. What did you see? What were the red flags?
A: I wouldn't claim to be more clairvoyant than any other university president, but I do think we identified the trouble early and prepared ourselves to act quickly, and that served us well. We realized that if the economy collapsed and unemployment grew, people's capacity to finance a college education would be diminished. When the market fell, so too did the value of our endowment, and we took a $2.9 million hit to our budget for financial aid. We had to rally to make budget adjustments to make up for that lost endowment-funded support.
As the economy deteriorated, more and more students started asking for greater financial help. That's when we launched the Keeping Faith with Students campaign that brought in more than $1.4 million for scholarships and financial aid from the generous contributions of faculty, staff, and alumni. We also launched a USFcares hotline, and more than 400 families contacted us to explore ways to keep their sons and daughters at USF.
Q: The domestic and global economy continues to experience serious challenges. What are the greatest challenges you feel still face higher education?
A: The overarching challenge for higher education is to be able to deliver a high quality education at a lower cost, and this cuts across both public and private universities. It is important that people see a college education as a public good, because it's the educated person who provides the kind of innovation that creates the businesses that employ the people who drive the economy. Also, the foundation of democracy is an educated and engaged public. So, this is not just about preserving USF. This is about continuing to provide society with the people who make society work and make it work better. This is a critical public policy issue to secure the well-being of the country economically, politically, and morally.
Q: How is USF doing compared to its comparator schools?
A: If we're going to compare USF to other institutions, we have to distinguish between the privates and the publics. UC is one of our main competitors for students, but UC has a completely different set of issues because UC depends on allocations from the state legislature for a significant portion of its budget, whereas our primary source of revenue is tuition. Compared to other tuition-driven institutions, I think we are doing very well.
Q: USF has moved aggressively to trim its budget and be more efficient. What steps has the university taken to reduce costs?
A: Cutting costs and operating more efficiently are only part of the story. I have also challenged the deans to create new and exciting academic offerings that increase revenue. Already, we have developed new master's programs in public affairs and practical politics, international studies, risk management, investor relations, business economics, a joint master's program in global entrepreneurship and management, as well an an executive doctor of nursing practice program.
As far as reducing expenses, regrettably, we have eliminated some staff positions (fewer than 20). We've frozen the salaries of the executive officers, curtailed travel, increased class size, limited on-campus catering, created a policy that more tightly regulates university-issued cell phones, and moved from a three-year computer replacement cycle to a four- or five-year replacement program. You could argue that these were efficiencies that should have been in place before, but we've really taken a look at all parts of our business operation to see if we can still deliver a Jesuit-based quality education, with the quality of service our students deserve, while being more bottom-line conscious.
Q: Once the economy improves, won't things return to normal?
A: Unfortunately, no. There is a widespread misconception that if the economy gets better, we'll return to the way things were. The reality is that the way we do business has changed dramatically and irrevocably. We can never again rely on large tuition increases to fund our operations. Demographics don't lie. We know that the number of traditional-age college students is in decline and that their families have less capacity to pay the costs of a private college education. Given that college costs have increased far more than the CPI over the past decade, Congress intends to cap tuition increases. Trends show that the students USF attracts need greater amounts of financial aid; right now the biggest claims on our budget are compensation and financial aid. An improving economy will increase the value of our endowment and generate some additional revenue, but the challenges of rising costs and decreasing net tuition revenue will not be resolved by an improved economy.
Q: With the efficiencies you've mentioned now in place, what is the state of financial affairs at USF?
A: We have effectively stabilized the short-term financial base of the institution and we're now in the position to consider the strategic moves that we need in order to ensure our long-term presence and effectiveness.
The overarching challenge we face is, 'How are we going to deliver a quality education at a much lower cost?' We know that only 10 percent of college-bound students can afford the $50,000-plus cost of a private education. Our costs—and the costs at most Jesuit universities—are significantly above average. The demographics tell us that in the next 20 to 30 years, students will come from families that have less capacity to meet the costs of an education at a private institution. That will require an increase in university-funded financial aid.
And, as I said, we know that we are not going to be able to increase tuition at the rates we are accustomed to. There simply are not enough people who can afford it any more, and the federal government is going to regulate the rate of tuition increases one way or another, either by legislation or by sanctions. So, if our tuition increases are going to be lower, we must decrease our costs accordingly. If we don't succeed at that, then you don't need to be an economist to know that we are headed for trouble.
We're going to become even more focused on international recruiting, especially in Asia. We're going to look to develop partnerships with other universities in Asia where students might do a year in Asia and three years at USF. The international market represents a rich and insufficiently tapped source of bright graduate and undergraduate students, as well as an important component of the global perspective that USF offers its students.
Q: You talked about ways to bring in more revenue, but what about the impact of the quality of a USF education?
A: The important thing is the mission of the university. We're not about making money. We're not about self-preservation. We are about offering a high-quality education that prepares our students to have a positive impact on society. The future needs exactly the kind of people that USF educates: smart and compassionate people with a global sensitivity.
Q: Does the makeup of our student body present more of a challenge for USF to weather this recession?
A: Is it an economic challenge? Yes. About 33 percent of our students are the first in their families to attend college and approximately 33 percent of this year's freshman class qualify for Pell Grants, which means that their families earn less than $30,000 per year, which is less than the cost of our tuition.
Is a diverse student body an educational advantage? Absolutely. We have a diverse mix of students, both ethnically and economically, who bring with them a perspective that is quite distinctive in higher education. Education doesn't occur only in the classroom, students also learn from each other. The richer the diversity of the student population, the richer the overall learning experience.
Q: Why doesn't USF just admit more students who can afford to pay full tuition?
A: Fewer students are able to pay the full cost of a college education, and more than 4,000 schools are competing vigorously to attract that small number of students who can pay full price. We don't want the standard to become simply a person's capacity to pay. That's not compatible with our mission. We want to admit students who will benefit from kind of education we offer. We want to admit students whose minds and hearts are set on changing the world.
Q: The credibility of higher education has taken a hit recently. How do universities regain that trust?
A: Higher education certainly needs to reestablish its credibility with the public at large. We need to be able to show that tuition dollars are well spent, and that the investment is worth it in terms of what people learn, the knowledge and skills they acquire, the kind of life they live, the level of satisfaction they enjoy, and the contribution they make to society. When we say that USF educates leaders to fashion a more humane and just world, we must show that that's actually what we do. The value of a higher education is undeniable. It is the only investment a person makes that can never be taken away from them, and its value only increases over time.
Q: Are USF students satisfied with the quality of their education?
A: The answer is a resounding "Yes!" In our survey of the most recent graduating class, 93 percent agreed or strongly agreed that they were satisfied with their USF education, more than 96 percent said their instructors took an active interest in their learning, and more than 95 percent said their instructors were reasonably accessible outside of class. This extremely high satisfaction rate has been relatively consistent during the 20 years we have conducted the survey. More than 1,700 graduating students replied to the latest survey, which is an astonishing response rate of 98 percent.
We also have external validation of the high-quality of our education: Our pre-med students are accepted to medical school at a rate far exceeding the national average, 67 percent versus the national average of 45 percent. In natural sciences, the number of USF students who go on to earn doctorates is twice the national average. We were just recognized by the Chronicle of Higher Education as one of the top 22 national research institutions in the number of Fulbright Scholars we produce. And, just this semester, we were re-accredited by WASC* for 10 years. That is the longest re-accreditation time possible, and is compelling evidence of our academic success.
*WASC, the Western Association of Schools and Colleges, is one of six regional associations that accredit public and private schools, colleges, and universities in the United States. Its accreditation is an acknowledgment of a school's effectiveness and quality.
Q: A recent survey from the Center for Public Policy in Higher Education found that 60 percent of respondents think that colleges focus mainly on the bottom line. How would you respond to that 60 percent?
A: We're very clearly a mission-driven institution, but it would be naïve to think we can pursue that mission if we aren't financially stable. We need to be responsible stewards of our resources. People are giving us their money and their sons and daughters and they have expectations that we will give them a rigorous Jesuit Catholic education that is socially responsible. We can't do that if we're not financially responsible.
Q: Are you optimistic about the future of USF?
A: I'm extremely optimistic. Our Jesuit educational roots reach back to the sixteenth century. The deeper the roots, the more sturdy the tree in the face of the most punishing winds. We have talented, dedicated colleagues, from our faculty in the classroom to the staff who make the university function on a daily basis. We have a wonderfully dedicated and involved board of trustees. Plus, we are adapting swiftly to the changing economic climate. Let's not forget the recent building projects we've completed, such as Kalmanovitz Hall, our new home for humanities and social sciences, and our plans for the new Center for Science and Innovation, which will provide a new home for the sciences and new community space that will transform the heart of our campus. We have a lot of momentum going forward to meet today's challenges. Jesuits have been in education for almost five centuries. We've been through many situations more challenging than this. We had every one of our schools closed and confiscated in the 18th century. We've died and risen again. We come from very sturdy stock. My optimism is well-grounded in a 450-year history of success.


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Rutledge Leather Club Chair 2 2
Love This Chair When I came home and saw this chair for the first time in my home, I was blown away. The beautiful embossed leather cushions are rich and supple and add striking contrast to the smooth luxurious leather that covers the rest of the chair. The back cushion stays securely in place by a small discrete patch of fabric and velcro. The Rutledge is an extremely comfortable chair.. I look forward to enjoying my nightly cappuccino sitting in it. No problem giving this quality product 5 stars. If you're thinking of purchasing it, don't hesitate. It's a stately piece of leather furniture for those that appreciate the finer things in life. April 29, 2014
Disappointed I am very disappointed with the quality of this chair. Neither the seat cushion nor the back cushion are full leather on both sides. This eliminates the ability to reverse the cushions for longer wear. Additionally, there is a black cloth patch behind the back cushion that is unsightly and visible from both sides of the cushion. The leather material on the cushions is stiff and has the look and feel of vinyl. There are no nail heads on the back bottom of the chair giving it an unfinished look from behind. April 6, 2014
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The Bachelorette
Did Holly Durst Write a Book? You Asked, We Answered!
Did you know Holly Julian (nee Holly Durst) is a published author? Before appearing on The Bachelor and Bachelor Pad 2, Holly was an aspiring children's book writer.
After winning $125,000 (and Blake Julian's heart!) on Bachelor Pad 2, Holly was able to make her dream a reality, seeing her first book, Chocolate Socks, through to publication. The story is about a little girl with an entrepreneurial spirit who decides to start a business that combines her two favorite things — chocolate and socks! Holly was inspired to write the book after receiving a gift that included her two favorite things on earth, which (not so coincidentally) also happen to be chocolate and socks.
Available on Amazon, we think Chocolate Socks — either the book or the real thing — would make a great holiday gift.
Source: Amazon
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This molded polyurethane single tee is adjustable from 20-39
inches. It features a Home Plate style base also made of
polyurethane materials that will stabilize the ball when practicing
your swing.
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Graduated beads of sterling silver make up this stunning bracelet. The beads start at 3mm at the clasp, working up to a 9mm bead in the center. This bracelet measures 7 inches long with a lobster claw clasp. We offer a matching graduated bead sterling silver necklace.
Eve's Addiction.com wants you to be a happy customer. We want you to be completely satisfied with the sterling silver jewelry that you receive from us, as we only sell high quality silver and cubic zirconia cz jewelry. We do understand that you may not like your purchase for some reason.
You may return or exchange your jewelry within 60 days of purchase if you are not satisfied with it. The jewelry must be returned in its original condition for a refund or exchange. Engraved, personalized, photo, monogram, name and initial, chocolate and clearance items are not returnable or exchangeable.


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(1913-1969) Society President (1962-64), Journal editor (1957-69), Handbook editor (1958-70); Service Award (1967).
RUTH J. NORTHCOTT (1913-1969), as a student at the University of Toronto, produced such meticulous lab reports that Professor R.K. Young [7] suggested she join the Astronomy department as a computer. This she did after earning her M.A. in 1935. In the early years she compiled meteor and variable star observations from amateurs, and, working with R.E. Williamson, produced what was probably the first radio map in galactic co-ordinates, based on Reber's observations. But throughout her academic career, her main research interest was radial velocities and spectroscopic binaries.
Professor Northcott taught an Extension Course for teachers for nearly 20 years and was completely responsible for the laboratory work for astronomy students at the University. She took a rare personal interest in her students, photographing her classes and keeping in touch with many graduates.
Miss Northcott joined the RASC in 1935 and held office in the Toronto Centre as Recorder, Vice-Chairman and ultimately Chairman in 1943. She frequently spoke at meetings on a wide variety of topics, served on the Public Star Night Committee, answered queries from the question box, reviewed current astronomical happenings at each meeting, and gave a series of short lectures intended to acquaint new members with the use of the Handbook.
At the National level, Professor Northcott carried out her work as Assistant Editor and later as Editor of both the Journal [8] and the Handbook [9] with the utmost care. She strove to see that everything reflected the highest possible standard and brought the circulation of the Handbook to unsurpassed levels. On top of these heavy responsibilities, she served during the years 1959-65 as Vice-President and President of the Society. The Society presented her with the Service Award [10] in 1967.
—Peter Broughton (from Looking Up [11])
|There are 16 related documents & images in the RASC Archives.
[1] http://www.rasc.ca/category/archivetags/1930s
[2] http://www.rasc.ca/category/archivetags/1940s
[3] http://www.rasc.ca/category/archivetags/1950s
[4] http://www.rasc.ca/category/archivetags/1960s
[5] http://www.rasc.ca/category/archivetags/ruth-northcott
[6] http://www.rasc.ca/category/archivetags/toronto
[7] http://www.rasc.ca/reynold-young
[8] http://www.rasc.ca/journal
[9] http://www.rasc.ca/handbook-history
[10] http://www.rasc.ca/service-award
[11] http://www.rasc.ca/looking-history-rasc
[12] http://adsabs.harvard.edu/abs/1969JRASC..63..225H
[13] http://adsabs.harvard.edu/cgi-bin/nph-abs_connect?db_key=AST&qform=AST&ref_stems=JRASC&author=Northcott%2CR&end_year=1969
[14] http://www.rasc.ca/hamilton-banquet-1969
[15] http://www.rasc.ca/helm-fund-presentation
[16] http://www.rasc.ca/content/mccallion-northcott-heard
[17] http://www.rasc.ca/millman-northcott-and-jorgenson
[18] http://www.rasc.ca/print/ruth-northcott?size=preview
[19] http://www.rasc.ca/print/ruth-northcott?page=1&size=preview
[20] http://www.rasc.ca/print/ruth-northcott?page=3&size=preview


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Selena Tweed Moto Jacket
Style # 223308
Tis the season. Double-button mock neck tweed moto jacket with an ultra feminine feel, zippered sides, and colorblock contrast. Skinny jeans and over the knee boots required.
- 72% Cotton, 28% polyester
- Hand wash
- Imported
- Center back to hem: 19" (48 cm)
- Model is 5'10" and wears a US size S
Rated 4 out of 5�by 2 reviewers.
Rated 5 out of 5�by Carilynn1 I love this jacket! I was pleasantly surprised after receiving the jacket in the mail. It is so detailed with gorgeous colors and a perfect fit. I have already worn it and received several compliments on it. As well as having many details it is also super comfy. It has some stretch to it which makes it easy to wear. April 16, 2014
Rated 3 out of 5�by DrGirlfriend Cute but not as described Cute jacket but the colors are not what I expected. It says "sugar coral and white" but the colors are off white, neon orange-red, and black. I am not a fan of neon. To me, neon already looks dated. Will be returning. April 2, 2014
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As the sun begins to set in the west tonight, the moon will rise in the east. This happens every night, but this evening a special occurrence will take place in the sky.
Perigee full moon, or supermoon as it has come to be known in recent years, will be in the sky tonight.
The moon will come within 222,000 miles of Earth and turn full around 7:30 a.m., making it the best time to view.
Perigee means when the moon is nearest to the Earth, said Darlene Smalley, program director at the USC Aiken DuPont Planetarium.
Supermoon was coined in 1979 by astrologer Richard Nolle. Nolle defined the term as "a new or full moon which occurs with the moon at or near (within 90 percent of) its closest approach to Earth in a given orbit."
Basically, tonight's full moon will be bigger and brighter. In fact, the moon will appear 14 percent bigger and 30 percent brighter than usual, according to NASA.
While the moon will appear 14 percent larger normal, skywatchers won't be able to notice the difference with the naked eye. Still, astronomers said it's worth looking up and appreciating the cosmos.
"It gets people out there looking at the moon, and might make a few more people aware that there's interesting stuff going on in the night sky," Geoff Chester of the U.S. Naval Observatory said in an email to the Associated Press.
Supermoons are not a rare event. Each year, there are three perigee full moons.
"Perigee full moons occur in three consecutive months out of the year," said Smalley. "This year it will occur in May, June and July."
In recent years, perigee full moons have occurred around the time of natural disasters, such as the 2011 earthquake in Japan. This was followed by people blaming the supermoon for the destruction.
The moon is not to blame, Smalley said.
The only thing that will come as a result of the perigee full moon will be higher and lower tides. This occurs as the moon's gravitational pull will be stronger due to the moon being closer to the Earth.
But, will you really be able to tell a difference between a full moon and a perigee full moon? Smalley said that, if you were to take a picture of the moon at perigee and a picture of the moon at a later date, you would see a difference.
The official moonrise will be Saturday at 7:56 p.m., and the moon will set Sunday at 5:26 a.m.
For those who miss the opportunity to see it tonight, there will be another chance to see it July 22.
The Associated Press contributed to this article.
The moon illusion
Due to a little-understood optical effect called the moon illusion, the full moon can seem huge when rising behind distant objects on the horizon. A supermoon could appear especially impressive.
Source: www.space.com
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Monday, August 24, 2009
I have always viewed the pie as truly all-American. Other countries have their tartes, fine delicate beauties, perfect rounds of tissue paper-thin golden pastry, slivers of jewel-colored fruits, flavorful and ripe, swirled in the most impeccable of flowerlike designs and glazed shiny like a diamond flashing in the sun. Some countries serve tortes, dense and rich, more often than not cake-based, sweet layers of jam and slathered with creamy frosting or blanketed under dark chocolate ganache and decorated with delightful chocolate frills or pearls of chopped nuts or swirls of whipped cream, as dreamy and beautiful to stare at as to eat. I've had my share whether in France or Hungary, in Michelin-starred restaurants following perfect meals or in gorgeous salon de thé, all red velvet swags and gilded touches.
Yet as far as pie is concerned, there is something oh-so-American in spirit in their simplicity and their over-abundance. Two- crusts instead of one, jammed packed with as much fruit as you can pile into the shell before it tumbles out all over the table, impossibly thick pies made out of the most unlikely things from pumpkin to sweet potato to molasses to peanut butter, flavors seen no where else. Or light as air cream pies that reach to the skies, oodles of whipped cream piled to dizzying heights adding to the utter sigh-heaving pleasure. Lemon, with or without the cloudlike mountain of sweet meringue, tangy and fluorescent, coconut or chocolate, coffee or banana, Americans' can-do spirit translates into "can make a pie out of anything".
And pies celebrate! What is Thanksgiving without pumpkin or apple, redolent of cinnamon and Autumn? Or Christmas and Mince or Pecan, so sweet to soothe the worst sweet tooth in the room. Blueberry and cherry pies standing at attention like Revolutionary War soldiers up and down every Fourth of July picnic table buffet and cream pies tossed one after the other into faces at every school fête or State Fair amid screams of delight.
We didn't get pies very often at home when I was a kid. Desserts were usually cakes, Bundt or marble sheet cakes. Or dad made his magical choux puffs filled with pudding or his sweet fruit compote. If we were lucky, Mrs. Rosenberg sent over a marvelous sweet Noodle Kugel studded with raisins. I remember mom made banana cream pie, bananas layered with boxed vanilla pudding all atop 'Nilla Wafer cookies. I loved it! I do have a hazy memory of poor mom actually making a cream pie from scratch: as she carefully lifted it up off of the countertop and turned to very carefully carry it across the kitchen to place in the preheated oven, whoops she lost her balance and the whole pie flipped over and landed with a splash onto the floor.
Pies were restaurant treats for me. Dinner or lunch at one of those all-night chain Family-style Restaurants or the local diner would invariably end with a huge slice of pie: I was forever torn between choosing the chocolate cream or the lemon meringue. A seafood dinner out at a southern Florida-style restaurant would call for either the Key Lime or the very decadent Mud Pie. Cake we could eat at home, but pies were "restaurant fare", as American as the diner and the drive-thru.
Now, I make my fare share of Pumpkin, Lemon, Cherry and Apple Pies at home, the more "American" the better. It brings something from "home" into my home. My sons' friends love these exotic treats, so different from what they are used to, so extraordinary. Yet summer's bounty of beautiful, delicate berries calls for something a little more elegant. These luscious jewels, blackberries and raspberries, shouldn't be crammed packed all tumbled and jumbled together like any other more ordinary fruit. Each berry should remain whole in all of her glorious perfection, each mouthful offering a burst of juice and flavor simply surrounded by a smooth, silky cream filling to emphasize the beauty of the fruit and adding that note of elegance and sweetness.
Not really American, yet not French either, this is a wonderful, unique pie, if you will, or tart, if you prefer. It is luxury itself.
1 Sweet Pastry Crust (see here for recipe and step-by-step instructions)
½ pint each fresh blackberries and fresh raspberries, rinsed very quickly if need be
2 large eggs
½ cup sugar
2 Tbs flour
½ cup (125 ml) crème fraîche ( I used 0% fat fromage frais which is similar to quark)
Gently roll out chilled pastry dough and fit it into an 8-inch (22 cm) pie dish or springform pan. Trim and flute edges. Cover with plastic wrap and refrigerate for about 30 minutes.
Preheat oven to 375°F (190°C).
In a small bowl, whisk together the eggs and the sugar. Stir the flour into the crème fraîche until thoroughly blended. Whisk this into the egg/sugar mixture until blended.
Take the tart crust out of the refrigerator and evenly distribute the berries in the shell. Place the pie pan on a cookie sheet.
Pour the cream filling slowly over the berries to cover evenly but not push the berries around.
Bake the tart for 30 to 35 minutes until the crust is browned and the cream filling is puffed and set in the center. The filling may or may not brown, depending on your oven.
Allow to come to room temperature before serving.
37 comments:
- aforkfulofspaghetti said...
Looks exceedingly delicious - I think I can taste it from here!
- August 24, 2009 at 8:41 AM
- scraps said...
This looks so creamy and light. I love all kinds of berries. Could you let me know what is creme fraiche or quark? Is it like heavy whip cream? I like the idea that it is in a spring-form pan. Your recipes are so amazing!
- August 24, 2009 at 9:51 AM
- Mowielicious said...
Oh yum! That looks scrumptious - must give it a try =)
- August 24, 2009 at 10:05 AM
- Jamie said...
@scraps: your question has led me to discover a great site which explains them all!
Fromage frais and quark (tho I've never actually seen quark except on the net) has the consistency of sour cream though lower in fat, so lighter, and with less tang. Crème fraîche is closer to sour cream in thickness and taste. This site says that fromage frais can also be replaced with a ricotta, but I tend to think a low-fat Greek yogurt would be better although, again, tangier.
- August 24, 2009 at 10:09 AM
- Barbara Bakes said...
Yum! I want to live at your house!
- August 24, 2009 at 10:16 AM
- La Table De Nana said...
Looks FABULOUSLY up my alley:) Thank you! May I borrow your first two photos to make little tags?
- August 24, 2009 at 10:31 AM
- Rosa's Yummy Yums said...
Pies are also very English ;-P... Your tart looks fabulous!
- August 24, 2009 at 10:31 AM
- 5 Star Foodie said...
Oh so very decadent! A gorgeous tart, love the delicious berries!
- August 24, 2009 at 10:38 AM
- Heavenly Housewife said...
Hmmm, this looks lovely. I especially like the look of the texture. In France, do you think this would be considered a flan?
- August 24, 2009 at 11:43 AM
- Jamie said...
@Barbara Bakes: as much fun as it would be having you live here, husband may go nuts with all the baked good we'd be pumping out of the kitchen :-)
@Nana: of course you may borrow them. I find them on the internet just using my sharp detective skills.
@Rosa: I knew somebody would call me on that! LOL! I thought of you!
@Heavenly Housewife: no, this is not a flan, it is much much lighter and creamier. A flan is a heavy baked custard where this is pretty much a sweetened cooked cream.
- August 24, 2009 at 11:53 AM
- Natashya said...
Oh my!
My birthday is in a few weeks, please bring me one of these gorgeous pies!
- August 24, 2009 at 12:38 PM
- KennyT said...
Jamie, pls gimme some!
- August 24, 2009 at 12:50 PM
- Mary said...
This looks wonderful. I have an apple pie that I make with a cream cheese custard that's nice, but I think this will put my effort to shame. I can't wait to try this. Have a great day.
- August 24, 2009 at 1:33 PM
- Chef Jeena said...
American or French it looks totally gorgeous!!!
- August 24, 2009 at 2:49 PM
- Hilda said...
Get thee to your husband's camera and start figuring it out, NOW!!!!! You take great pictures with the camera that's not really a still camera so I'm sure your pictures with a proper camera would be a lot better. And also you'd fix the blue issue more easily, although it's not really much of a problem as far as I can tell. ;)
- August 24, 2009 at 2:53 PM
- Judi G. said...
Hi, This looks lovely... Fresh and light. In you instructions you say mix creme fraiche with flour, but you don't mention flour in your ingredients list? How much flour please?
- August 24, 2009 at 3:11 PM
- Daily Spud said...
That pie or tart or whatever it may be is a thing of beauty. And we won't get into the semantics of is-it-a-berry-or-not :) You started with some beautiful fruit and you've made something more than beautiful with them.
- August 24, 2009 at 3:46 PM
- Cinnamon Girl aka Reeni♥ said...
How heavenly delicious this looks with that luscious cream and fresh berries! Just beautiful!
- August 24, 2009 at 7:01 PM
- Donna-FFW said...
That looks like a slice from Heaven. What a tantalizing picture. So rich, so creamy, fresh berries, perfect!
- August 24, 2009 at 8:08 PM
- Jamie said...
@Judi G: THANKS! Glad you caught that and now it's fixed!
- August 24, 2009 at 11:52 PM
- Jamie said...
@Daily Spud: I thought of you each time I wrote the word "berry", but I love the word too much to call them anything else :-)
- August 24, 2009 at 11:55 PM
- Karine said...
This tart looks wonderful! Thanks for sharing your recipe :)
- August 25, 2009 at 3:21 AM
Jamie that looks wonderful.
Miss you.
- August 25, 2009 at 4:34 AM
- My Carolina Kitchen said...
Gorgeous whether you call it a pie or a tart. I love all kinds of berries so this would make me a very happy girl.
- August 25, 2009 at 5:08 AM
- Maria said...
Gorgeous dessert! I love summer berries!
- August 25, 2009 at 6:44 AM
- girlichef said...
You're right...this is oh, so dreamy! Great job :)
- August 25, 2009 at 6:50 AM
- TheKitchenWitch said...
Oh my! That looks divine! I'm not much of a baker...I wish I lived next door to YOU.
- August 25, 2009 at 6:51 AM
- unconfidentialcook said...
Thanks so much for stopping by! I'm so happy to find your site--it's beautiful and everything looks delicious. I look forward to coming back and drooling.
- August 25, 2009 at 7:41 AM
- the ungourmet said...
When I was a child we would often go out for pie after church on Sunday evenings.
This one is really pretty! My husband would kiss me twice if I made this for him.
I love the first picture of the lady with the pie hat! ;0)
- August 25, 2009 at 10:28 AM
- Katy ~ said...
This looks fabulous. I am a big fan of both these berries! Wonderful, elegant, delicious!
- August 25, 2009 at 11:59 AM
- Faith said...
Wow...this is almost too beautiful for words! I love the creaminess of the crème fraîche and the freshness from the berries...delicious!
- August 25, 2009 at 3:26 PM
- asiangrrl said...
Oh my goodness this pie looks superb, Jamie! So elegant, and yet, so light and refreshing. It is a feast for the eyes as well as for the tongue.
- August 25, 2009 at 10:40 PM
- Joanne said...
Berry pies are some of the most delicious things out there. This one looks absolutely fabulous.
- August 26, 2009 at 5:02 AM
- Bethie said...
- August 26, 2009 at 6:12 AM
I can see why your tart made it to foodgawker. It looks delicious. A work of art. @suezumout
- August 26, 2009 at 7:15 AM
- Elra said...
These are delicious berries for a pie. It's a pity that I don't have them anymore in my backyard.
- August 27, 2009 at 7:12 AM
- Talita said...
Oh, man! I love dogs, but I prefer the cream pie! Looks gorgeous!
- August 27, 2009 at 11:38 AM


text:
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