text:
Wednesday, November 13, 2013
The answer is: We will find out tonight. The question: Will Georgetown resident Karen Cafaro win on Jeopardy? As reported by the Georgetown Times recently, Cafaro - an English literature and composition teacher at Scotland High School in Laurinburg – flew to California last month to participate in the game show's Teacher's Tournament which has been airing this week. Cafaro's episode will be seen tonight at 7:30 p.m. on WCBD-TV 2 and WBTW-TV 13. Cafaro is the wife of former Georgetown High School Principal Dr. Mike Cafaro, who is now the district's Director of Student Support Services and Special Programs. Cafaro is pictured with Jeopardy host Alex Trebek.
South Strand News is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not South Strand News.
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text: Over Indulgence is described as a "neutral brown." It's a medium-dark, orange-brown with a cream finish and warm undertones. It had semi-sheer color coverage with minimal settling into lip lines (seemed more prone to it on my upper lip than my bottom). It applied smoothly and evenly, though. It wore well for two and a half hours. MAC Show Me (P, $19.50) is darker. MAC Strictly Plutonic (LE, $20.00) is a bit darker. MAC Kiss Don't Tell (LE, $20.00) is browner. Chanel Impertinence (P, $32.00) is darker. See comparison swatches.

subset: commoncrawl


text:
My precious SnowPea was sent for grooming last week. A new groomer this time and it turned out not too bad. So angelic with his new straight cut look, especially on his ears part. Very handsome-looking indeed!
This is the very first picture of the two boys together after 3 months. Each were seated separately with gaps in between the two chairs so that Pumpkin could not jump onto Pea's chair. There was a few minutes of bonding moment exchanged between them as both were sticking out their noses, sniffing each other. Pumpkin couldn't resist and gave Pea a big lick on his face and Pea's reaction? He used his paws to wipe it away. LOL!
A picture of my cousin with Pea. Single and available (both cousin and Pea), anyone interested do drop me an email!
Pumpkin with his long long pinkish tongue. His fur is growing back very nicely now and recovered from mange. Am so glad I posted on Pumpkin's condition weeks ago as I do received emails from people telling me their doggies also having same problem and was told that it was due to the gene and blood. A couple of days ago, I received an email from a lady and she told me that she brought her doggie to my vet and now is recovering.


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Wednesday, June 6, 2012
taking my medicine department
24 comments:
I'm very interested to hear the things you now believe you were wrong about and why you came to change your mind.
- June 6, 2012 at 12:37 PM
- Freddie said...
I still think that Wilkinson's politics are driven by resentment, and also that he isn't going to want to live in the Republican world that his work inevitably supports. But my own politics often work against Democrats; I can't blame him for chasing his own ideological ideals in a way that contributes to a political platform he abhors. Not for long, anyway, not without hypocrisy.
And I was broadly unfair to both Reihan Salam and Peter Suderman, and I shouldn't have accused either of them of the things I did.
I probably should have elaborated. I detest fake apologies, so I wanted to be brief and just say that what I said was stupid and that I was wrong for saying it.
- June 6, 2012 at 12:45 PM
Funny-- I've read plenty of things from you I'd have liked to have seen you retract, but this wasn't one of them. I rarely object to your stuff from the left, either.
- June 6, 2012 at 1:35 PM
- Freddie said...
Heh well, even my apologies don't make people happy. I know what you mean.
- June 6, 2012 at 1:47 PM
Your utter humanity and screaming passion are the reasons I read L'Hote rather than your stuff at BJ.
I've read you for years and firmly believe that if you placated to the conventional blogging mores and standards that you would be part of the blogging elite that you frequently show disdain for, this is the elegant conflict of reading L'Hote. I feel your apology is somewhat of a commerce v. art conciliation. I think you feel that your explosive passion has been a career liability, which may be true, but your aggressive exposition is the source of your writing's vitality…....please don't let them take that away from you.
No need to apologize for your greatest gift…..
- June 6, 2012 at 2:48 PM
- reflectionephemeral said...
I hope you get a chance to spell out your concerns in a way that you think is fair. I personally am pretty sympathetic to the concerns you expressed about Reihan Salam's work; don't know enough about the other folks named here to comment.
- June 6, 2012 at 3:28 PM
- Freddie said...
I appreciate the praise, Jah. This sounds self-serving, but it is true: part of what I've wanted to accomplish here stems from not wanting a blogging career. For my writing to be worthwhile to me, it has to be free from that kind of attachment. I can't need it.
- June 6, 2012 at 4:43 PM
- Michael said...
I also tended to agree very much with what you originally said about Wilkinson. What's more, I think his game is entirely understood by him, and he feels actually a little bad about it, but that's it. It's still most assuredly his game. OTOH, I wouldn't be all that conflicted about saying it (and therefore I'm not about agreeing with it, since there's not much to my politics that isn't well-enough served by reducing them to trying to avoid GOP rule that I don't essentially embrace that as my politics. And your regret seems from these comments to center mostly around your personal lack of standing to say that bout WW, not from a change in your assessment of his modus operandi.
That being said, even as a Sconnie boy with 100% public-employee parents and step-parent, I was prepared for a lot worse from him on the Twitter based on your post (I can't bear to follow him anymore). Unless there were deletions, I found what I saw quite restrained, given what I know his actual views to be.
- June 13, 2012 at 7:05 AM
I am a thinking person. I appreciate your commentary as that of a thinking person (younger than I am)-- a serious thinking person, whose explorations of ideas are thought provoking and idiosyncratic. I worry that the commenters, many of whom seem to be unthinking, will discourage your posts. Don't let that happen. Have a great summer and bring back your sharp wit next fall.
- June 18, 2012 at 9:59 PM
- cheap rs gold said...
Runescape may be a huge 3d multiplayer journey game by Jagex Ltd. with monsters to slay, mission to perform, and riches to gain. Collectively with all the exciting, conversely, are an abundance of people ready to scam and steal all your prosperity inside the recreation if you are not watchful.
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Claire Burke Home Fragrance | Vitabath Bath & Body | Sweet Grass Farm Candles | Fragrance Lampes | Jamie Clair Candles
Dogwood Square is Going Out of Business!
It is with much regret that I will say good bye to all of my loyal customers, some of whom have been with me for almost all of the years I have been in business. I have gotten to know many of you and will truly miss you.
I am going to leave this site up until at least January, 2014. That's when I have to renew my domain name. I will still be selling off my remaining stock during that time, however I WILL NOT be purchasing any new stock. I may also try to sell remaining stock on eBay, Craig's List and any other sources I can find.
** Remember - Since this is a Going Out of Business SALE - ALL SALES ARE FINAL!!! **
I hate to do this, but with the reduction in prices, I am going to have to change the shipping prices. For these last months, I am going to offer FREE shipping on all sales of $65 and above. Unfortunately, one of the reasons for closing Dogwood Square was the fact that the shipping rates have gotten SO HIGH that there have been many orders that I just broken even on or have actually lost money on because I had to pay so much for shipping.
We are proud to be a Claire Burke Vendor
We really enjoy hearing from you and take all the suggestions we get, both good and bad, to heart and use them to try to improve what we do.
Your total at check-out time MAY not reflect any shipping charges. Those charges, if appropriate, will be added at the time we charge your credit card.
We have several methods of shipping depending on which products you purchase. Products from Claire Burke, Sweet Grass Farms and Vitabath may either be shipped by UPS, FedEX or by the the US mail. All others, for now, will be shipped by UPS only. We will let you know if this changes in the future. We are very pleased to offer this service to you.
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Israel News - Stay Informed, Pray Informed
The world turned its back on the Jews of Europe during the Nazi Holocaust. Many of those who miraculously survived became a part of a reborn Jewish state. But the ghosts of their horrific past linger, and far too many are living out their last days in poverty and loneliness.
Israel Today is proud to be among those providing physical aid, as well as emotional and spiritual comfort, to Israel's Holocaust survivors.
But, we need your help!
How special it is to inform these precious souls that it is thanks to the kind donations of Christians that we are able to provide aid and comfort, when so many of them have been left scarred by their treatment at the hands of supposedly "Christian" nations.
We'll supply a Holocaust survivor with several gift coupons that can be cashed in a number of Israeli supermarkets.
For the first time ever this week, the National Religious Broadcasters Network of America (NRB) in partnership with Christian Friends of Yad Vashem, will air "A Nation Remembers," a broadcast of Israel's official Holocaust Remembrance ceremony. Filmed on April 7, 2013 at Yad Vashem, the Holocaust museum and study center in Jerusalem, the well-attended open-air evening ceremony, with other ceremonies held at centers around the country, traditionally begins Yom HaShoah, or Holocaust Remembrance Day.
Amcha, which can be translated as "your people" or "with you" is a volunteer organization which provides support and assistance to Holocaust survivors. Israel Today reporter, Esti Eliraz visited the Netanya branch, founded in 2003 by Marga Jonowitz.
Visiting Yad Vashem, the Holocaust memorial in Jerusalem often leads to emotional and unexpected encounters.


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Tuesday, June 10, 2014
Four East Cooper softball players have been selected to this year's S.C. Coaches Association of Women's Sports all-star and all-state teams.
Wando senior left-fielder Morgan Howard was named to the Class 4A/1A South all-star team, while Bishop England senior shortstop Eran Artigues was selected to the Class 3A/2A South team. Howard hit 13 RBIs and scored 15 runs leading the Lady Warriors into the AAAA Lower State tournament as their senior captain this season. Artigues hit .652 with 33 RBIs, seven doubles and two home runs, and finished the season with a .833 fielding average.
Artigues was also named Class AA All-State, along with teammate Elena Salmorin. The freshman second baseman hit .551 this season with 11 RBIs, and had a .875 fielding average. Wando sophomore catcher Kalya Bannister received Class AAAA All-State honors, hitting .398 with 21 RBIs and 24 runs scored. Bannister is currently playing for a Premier Girls Fastpitch national championship with her summer ball team, Carolina Elite.
The North-South all-star games will be played June 13-14 at J.H. Satcher Field at USC Aiken. The SCCAWS all-state teams will be honored at halftime.
Frankie Mansfield, the sports reporter for the Moultrie News can be seen all around the state following teams to meets, games, and matches. For score updates, breaking sports news, and more, follow @fjmansfield on Twitter and like Moultrie News Sports on Facebook.
Moultrie News is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not Moultrie News.
If you find a comment that is objectionable, please click "report abuse" and we will review it for possible removal. Please be reminded, however, that in accordance with our Terms of Use and federal law, we are under no obligation to remove any third party comments posted on our website. Read our full terms and conditions.
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text:
Chronic Fatigue Syndromes.
American Academy of Family Physicians Familydoctor website. Available at:
. Updated November 2010. Accessed December 28, 2012.
Chronic Fatigue Syndrome.
Centers for Disease Control and Prevention
website. Available at:
. Updated May 16, 2012. Accessed December 28, 2012.
Chronic Fatigue Syndrome. EBSCO DynaMed website. Available at:
. Updated November 10, 2012. Accessed December 28, 2012.
Craig T, Kakumanu S. Chronic fatigue syndrome: evaluation and treatment.
Am Fam Physician.
Available at:
Prins JB, van der Meer JW, et al. Chronic fatigue syndrome.
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.
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Match time against the Panthers is set for 6:00 p.m. (E.S.T.) while first serve against the Golden Eagles is 10:00 a.m. Links for live scoring for both matches are available on the men's tennis schedule page on GoMocs.com.
The Mocs return their top eight players from a 14-9 campaign in 2012, their best record since 2007. UTC has improved its win total in each of the last three seasons and looks to build on that momentum with a roster that includes seven seniors.
Senior Roberto Vieira (Bedfordview, South Africa) is a three-time All-Southern Conference performer and holds down the top spot. Vieira was 10-8 at No. 1 in duals last season and is 41-34 in singles in his career. He also posted a 13-9 record in doubles play.
The rest of the lineup is still to be determined after the addition of three newcomers at the semester break. Sophomore Gino Delavalle (Rosario, Argentina) and freshmen John Peavey (Emerald, Australia) and Luke Saunders (Halifax, Nova Scotia) are all expected to make in impact on the lineup in the spring.
Senior Manuel Barroetavena (Buenos Aires, Argentina) led the Mocs with a 21-8 singles record last season. He was 8-2 at No. 4 before moving up the lineup. He posted a 9-2 record at No. 2 and No. 3 during the last half of the season. That included a 9-0 run in March that earned him SoCon Player of the Month honors. He finished the fall season with a 7-5 mark, leading the team in wins.
Other returning seniors include Ankit Chopra (Chandigrah, India), Stephen Crofford (Franklin, Tenn.), William Disterdick (Hixson, Tenn.), Chris Smith (Johnson City, Tenn.) and Jackson Tresnan (Apopka, Fla.). Sophomore Pavels Grigorjevs (Riga, Latvia) rounds out the returning players.
Tresnan was 14-8 in 2012, playing mostly the No. 5 spot. He tied Vieira for the team lead in doubles wins with a 13-7 record. He was 5-0 in doubles and 3-1 in singles in February, earning SoCon Player of the Month recognition. Grigorjevs also had a winning singles record, going 13-10 at No. 5 and No. 6 combined.
This is the second straight season UTC opens with a ranked opponent at home after starting 2012 against No. 71 Radford. Former Nebraska assistant Joerg Barthel takes over at Georgia State. The Panthers are coming off a 20-5 campaign and are one of the favorites to win the Sun Belt in their first season in a new league. Senior Victor Valente is ranked No. 54 in the nation in singles while junior Thomas Cook returns after an all-conference performance in 2012. The Tech lineup includes five returning players and two newcomers who joined the roster this semester.
Headlining the TTU squad team is a pair of All-Ohio Valley players, including senior Syrym Abduhkalikov and sophomore Alejandro Augusto. Augusto was the 2012 OVC Freshman of the Year. The Golden Eagles welcome back five returners to their lineup.


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Details and Shopping
Customer Favorite
Patchwork patterned sweater legging with elastic waist and leg hems. Super cozy. We love layering this pair of leggings underneath cutoff shorts or a tunic to add a fun mix of print.
*51% Cotton, 49% Nylon
*Hand Wash Cold
Measurements for Size Small:
Waist (all around - relaxed): 27"
Rise: 10"
Inseam: 29"
*51% Cotton, 49% Nylon
*Hand Wash Cold
Measurements for Size Small:
Waist (all around - relaxed): 27"
Rise: 10"
Inseam: 29"
Rated 4.2 out of 5Â by 19 reviewers.
Rated 3 out of 5Â by Loveorhate Expected more After all the problems with shipping, finally I got this leggings today . To my surprise they were damaged on two places. Also the colors are much brighter on the picture then in real life. The size runs large: I ordered S and I think smaller size would fit better. I am thinking about returning them, but I don't think I can get another pair, as they are most of the time out of stock. So, I don't know what to do... 2.7.2013
Rated 4 out of 5Â by MnMMom By far, the cutest leggings ever! I love leggings, and I've become quite bored with wearing black ones all the time. So, when I saw these, I knew I had to have them regardless of the fact that they are not really patched leggings and the ridiculous price. Thankfully, they are a nice, comfy sweater material... I ordered one size smaller than usual, knowing that they run big, but had to return them for a smaller size. I'm planning to order more FP sweater leggings! 12.19.2012
Rated 4 out of 5Â by animamea pretty, but not real patchwork I didn't read the description close enough and was expecting true patchwork leggings; these are just printed. For $98, I think the patchwork could have been true. Fit is good for me with a small. I am 5' 6" and 135 lbs. 12.17.2012
Rated 5 out of 5Â by marissarose Will catch peoples eyes. Wore these, and almost everyone was looking at me. I got the x-small and actually probably could of got an xx-small if they had the option. They are looser than I like on my leggings but all is well. 12.11.2012
Rated 4 out of 5Â by Austinite Different! These leggings are definately different with the vibrant colors and patchwork look. It's a great take on a wardrobe staple. It can pretty much be worn with any type of top and can be dressed up or down. I bought my usual small and it fits great with a little more room for added comfort. 12.8.2012
Rated 3 out of 5Â by GoAvs Great Leggings, Could be better for $98 Love these leggings....BUT. Not true patchwork seems pricey for a printed legging. I am a medium/large but a lot of FP runs small so I got the large.. They are too big baggy in the knees which I can't stand in leggings. Hopefully I can find a medium at the store... They look great & unique soft & comfy. I love them but they could be better for a pair of $98 leggings.. 12.6.2012
Rated 5 out of 5Â by drdi the reviews are previews As I was expecting a "patchwork in the pictorial sense only" with a roomy fit and high waistband, these leggings were exactly as described. I think the colors are vibrant and interesting and the look brightens up my usual black/grey sweaters/skirts/boots palate. Worn with an interesting scarf you have all the color you need and a fun change. Definitely large, even the XS, but still wearable (I usually buy 25 or 26 jeans). 12.5.2012
Rated 4 out of 5 by boholady snug and fun Really find these quite out there! Make a change from your plain leggings. Just brighten up your day I suppose and great for the adventurous that have a different taste. Expensive but they are very warm and comfortable for day to day, and this is the only item in my wardrobe my fiancé seemed to notice and rate very well! 11.30.2012
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ELKIN - For a decade in the late 90s and early 2000s, Elkin was a perennial tennis powerhouse.
The Buckin' Elks captured seven team state championships during a nine-year span, with their final title coming in 2004 in a four-peat.
After several years of mediocrity, Elkin has once again returned to its championship form. And, according to head coach and athletic director Tony Duncan, senior Tyler Macy has played a major role in the revitalization of the program.
"Elkin has a long tradition of tennis. But there were a couple years there where we struggled. When Tyler came along, he really set the program back to where it needed to be," Duncan explained. "He was instrumental in getting the program restarted. Conference championships are great but your ultimate goal is to win a state championship. And he's put us in the right track to do that."
Led by Macy at the No. 1 slot, the Elks have advanced past the first round of the state playoffs each of the past two seasons and have their sights set on a team title next month.
Individually, Macy has been a staple at the state championships since his first season. After runner-up finishes as a freshman and a sophomore, Macy finally captured glory last year, winning the 1A title. The championship ended a 14-year drought for the school.
But before prepping for another deep postseason run, the senior secured his future in tennis. Macy inked his official national letter of intent to play for Division I Gardner-Webb next season in a signing ceremony at Elkin last Wednesday.
"It has always been my goal to be a college Division I tennis player, and now that I have achieved it, it shows that all of my hard work paid off," he explained. "It feels good. I've been working really hard, so it feels good to finally be able to sign."
After briefly considering other schools, Macy said Gardner-Webb was the "top choice."
"Gardner-Webb was the best opportunity I had to play Division I. They gave me some money and it felt right. I also liked the team, so I thought it was a good choice," he explained. "I didn't really get any offers from other schools that I wanted to go to. Gardner-Webb was the top choice.
"I hope to work hard over the summer and hopefully get to play right off in my freshman year."
Before seeing his senior leader head off down the road to Boiling Springs, Duncan looked back to Macy's four-year high school career.
"He's been a great player for us for four years and that is evident in his accomplishments," he said. "He's been a great team leader and he will be tremendously missed. You just don't come across players like this very often.
"He has a lot of tennis ahead of him and he is still in the prime of his career. I look forward to seeing what he can accomplish down there at Gardner-Webb. And if he works as hard as he does now, he'll fly high and he'll be a player there," Duncan added.
With the playoffs looming in the next couple weeks, Macy said he's ready to power the Elks to a state title.
"I think we have a pretty good chance of winning. Our team looks good this year," he said. "I'm going to be playing doubles this year [in the playoffs] with Ryan Schell. He's a great teammates and we play pretty well together. We move with each other pretty well and cover each other."
Macy, Schell and the Elks' postseason run begins this week with the Mountain Valley Conference tournament.
Reach Matthew Gorry at 835-1513 or firstname.lastname@example.com.


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Exercises per Body Part
I'm fairly new to bodybuilding and have a question since reading some of your individual training journals.
I normally split up my body parts and concentrate on one, perhaps two at the most at a time. ie( biceps/triceps, chest, legs, back, delts, cardio/abs)
What I noticed is that I am using approximately 7 to 9 different exercises per body part. Is that too many? I noticed that from most of the journal entries I've read, 5 seems to be the average?
Is there any benefit to do be doing more excerices, or doing fewer?
~ Soldier On ~
Wow, that is a ton of exercises.
What happens when you do that many is that you don't give your body a chance to become really efficient at a movement. It is a good idea to have several main exercises that you use most of the time. It is perfectly acceptable to have some accessory exercises that you rotate in and out of your routine, but once again, try to keep a few exercises in your routine/split nearly 100% of the time.
What that allows, is your body to become neurologically efficient at those motor pathways. As you become efficient, you will recruit more muscle at those movements. As you recruit more muscle, you will become stronger. As you become stronger and use more weight, you will be placing more tension on the muscles. Placing more tension on the muscles provides a great stimulous for hypertrophy and a great hormonal environment. As you add lean mass and create this positive hormonal environment, your metabolism improves and it is easier to stay lean.
Honestly, it doesn't really matter the goal; be it hypertrophy, strength, fat loss, athleticism, slowing down natural aging, mobility, etc. I would recommend regular squatting, deadlifting, pressing and rowing for anyone.
Once your routine includes those basics and you start to get good at them, you will be happy with the results. If you spend 75 to 80% of your time in the gym on those exercises, than it really won't even matter what you do the other 20 to 25% of the time, that's how important it is to get strong/efficient at the basic human movement patterns.
Hope that helps.
James 1:16-17 ESV
Do not be deceived, my beloved brothers. Every good gift and every perfect gift is from above, coming down from the Father of lights
With God's help...Mens sana in corpore sano
Last edited by Commander; 06-26-2013 at 04:05 PM.
I'd like to come at this from another perspective as well.
Everything you do in the gym comes at a cost. Each rep/set costs ATP, Creatine Phosphate, Glycogen and drains the nervous system.
We choose to do these sets and incur these costs because we believe there will be a benefit, i.e. repair of muscle tissue and ultimately new growth and improved strength.
However, lets look at two scenarios.
1. Doing 1 exercise, 15 sets
First couple sets are just warming up and preparing the nervous system.
Have you ever noticed that the 3rd or 4th set of an exercise felt easier than the first first couple? That is because your nervous system is really in tune at that point and firing efficiently.
After the first few sets, every work set afterwards will be efficient at creating a stimulous for strength/hypertrophy.
Lets say 3 inefficient sets vs. 12 efficient.
2. Doing 5 exercises, 3 sets each, 15 sets total
Well, like before the first couple sets will be inefficient as you are warming up and getting the nervous system firing. And subsequent exercises won't take as long to prepare your body for, but it is pretty safe to say that when switching exercises, you won't be as efficient that first set.
So maybe 1 efficient set the first exercise, and I think I can be generous and say 2 efficient sets of the next 4 exerciss (2 out of 3).
6 inefficient sets, 9 efficient
Which scenario do you like better? 12 efficient or 9?
When you combine the difference in total efficient sets with the fact that when doing multiple exercises you are likely picking some isolation movements which recruit far less muscle, the overall stimulous you create with a wide variety of exercises versus a more narrow approach can be far less.
I am not saying you have to do only 1 exercise per bodypart, I used 1 exercise vs. 5 to illustrate a point. I am saying that in general, it is best to simplify your routine and go with less total exercises, but more sets per exercise.
James 1:16-17 ESV
Do not be deceived, my beloved brothers. Every good gift and every perfect gift is from above, coming down from the Father of lights
With God's help...Mens sana in corpore sano
Last edited by Commander; 06-26-2013 at 04:07 PM.
Thanks for the advice. It all makes perfect sense and I'll be tweaking my program accordingly!
~ Soldier On ~
James 1:16-17 ESV
Do not be deceived, my beloved brothers. Every good gift and every perfect gift is from above, coming down from the Father of lights
With God's help...Mens sana in corpore sano
I'm sure to have lots coming your way! lol
I have been doing a ton of reading so I can start off on the right foot...my mind feels like it's about to burst from all this info!! Supplements, Calories, Carbohydrates, Diet, Macronutrients, Glycogyn, Proteins, .... I'm so confused!! lol
~ Soldier On ~
the post about the workout and timing suited me most as i was not sure with this kind of workout organization ...
Last edited by Jemimasmith; 10-03-2013 at 10:13 AM.
May I add that it also depends on what your goals are...if you want to be in all-round shape, you may be better utilising a 3 day full body workout, punctuated by cardio on your off days...this would only be one exercise per body part, but would focus on compound movements...if you are a beginner then the 6 day split that you indicate may not be right...it seems you have one day for arms and one day for cardio / abs? I guess with all of the advice / tips out there it can be confusing...my advice would be to read everything, try everything and see what works for your body type and goals...I usually hit 5 or 6 exercises per body part on a 4 day split...try to vary the number of reps/sets in each workout so your body doesn't adapt to your workout...that means you can try 5x5, 4x8, 3x10 and 2x12 in one workout...in my opinion, abs and arms can be trained during your other workouts...biceps get a workout on back day, triceps on chest day and to some extent delts day...I occasionally throw in an 'arms' day just to mix things up, but your arms will grow insanely if you do pull ups / rows and narrow grip bench press etc...you can throw in a couple of sets of abs at the end of a workout...check out Dorian Yates' advice on abs...forget endless sets...I know people will disagree with this, that's why I said you should see what works for you...good luck...
Thanks for all the advice! I have narrowed down the amount of exercises I am doing to around 5-6 and going until failure (around the 9-12 rep mark) with 3 to 4 sets per exercise. Seems to be working. I am lifting a lot heavier since making that one change!
~ Soldier On ~
just do what your body can bear
Last edited by Jemimasmith; 10-03-2013 at 10:13 AM.
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Bring paradise to the nursery with this tropical bed set. It has palm trees, giraffes, and everything you might need for a sleeping safari.
- Quilt: dimensions: 36 x 45 inches
- Dust ruffle: 14-inch drop
- Fitted sheet: fits standard size crib mattress, 100% cotton
- High pile blanket: 30 x 45 inches
Bumper sold separately.
Shipping Note: This item ships via FedEx Ground within contiguous United States only. Cannot be shipped to AK/HI, PO boxes, US territories, or APO/FPO addresses.


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From the Top: Teenagers to perform for NPR program.Written by Matt Liasse | | email@example.com
Nine teenagers will take the stage during "From the Top."
The show will feature young musicians during an 8 p.m. performance Sept. 28 at Kobacker Hall at Bowling Green State University's College of Musical Arts.
The performance will be recorded as a radio broadcast for the NPR program on WGTE Public Media 91.3 FM.
Fifteen-year-old pianist Patrick Pan will perform during the show. The last time the Houston native was in the area, he won first place in BGSU's David D. Dubois Piano Competition.
"From the Top" contacted Pan to play for the upcoming show.
"We had our eyes on him for a little while," producer David Balsom said. "From the Top" organizers saw Pan play over a year ago. "When he won the Dubois competition, this seemed to be the best place to bring him because we're bringing him back to celebrate really one of the best piano competitions in the country."
Pan said he was about to turn in an application to the show when he received a phone call from them asking him to play in Bowling Green.
"It was really encouraging … when they invited me first," Pan said. "It was really such an honor [to be asked to play]."
Quartet Lumiére, which won first place in the Junior Division of the 2013 Fischoff National Chamber Music Competition, will perform the first movement from the String Quartet No. 1 in G Minor, Op. 26, by Edvard Grieg. The quartet includes 18-year-old violinist Rebecca Benjamin, 16-year-old violinist Gallia Kastner, 15-year-old violist Mira Williams and 15-year-old cellist Josiah Yoo.
The quartet will also perform a piece composed by 17-year-old Chason Goldfinger from Malvern, Pa., who will also appear at the show.
Contrabassist Lena Goodson and violinist Sein An will also perform.
"From the Top" quickly became one of the fastest growing weekly classical music programs on public radio after starting as an experiment in 2000, according to a news release. It is broadcast on nearly 250 stations nationwide to an audience of nearly 700,000 listeners.
It is an independent, nonprofit organization headquartered in Boston aims to celebrate the power of music from young people.
The show has 20 live concert recordings every year, and has for the past 14 years. They change performers every show.
This show will be the first time "From the Top" will be in Northwest Ohio. It can be heard locally on WGTE 91.3 FM on Sundays at noon. This episode is set to air later this year.
For tickets to the show, visit bgsu.edu/cultural_arts.
Tags: 91.3, BGSU, Bowling Green State University, Chaso Goldfinger, College of Musical Arts, Contrabassist Lena Goodson, David D. Dubois' Piano Competition, Edvard Grieg, Fischoff National Chamber Music Competition, From the Top, Gallia Kastner, Houston, Josiah Yoo, Junior Division, Kobacker Hall, Malvern, Mira Williams, NPR, Op. 26, Pennsylvania, Quartet Lumiere, Rebecca Benjamin, Sein An, String Quartet No. 1 in G Minor, WGTE


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COSTA MESA, CALIFORNIA -- 07/01/2010- He has been arrested!!! The Taco Bell employee was arrested on 6/25/2010 I have to appear in court on the 8th of July and I am scared. It is open court and I fear that anyone could follow me home, this will be his second strike and I am sure he is pissed. After all it was all over a measly 75 bucks. Now I am trying to figure out if I have any grounds to bring a civil suit against Taco Bell, seeing that they employed him as a cashier with the kind of prior convictions he had. I am sure they do backgrounds checks and hiring him in that position seems to be negligent to me. Vicarious liability??? Anyone have any suggestions?
On 6/13/2010 I picked up my daughter after taking my brother to the ER and finding out he had to be admitted to the hospital with a severe case of pneumonia. I asked my angel what she wanted for dinner as I was too tired to cook. She wanted Taco Bell so I proceeded to the Taco Bell on Harbor and Wilson in Costa Mesa, CA. I was using my blue-tooth headset giving my mother an update on my brother's condition which I suspect the cashier noticed and took advantage of my being a little distracted. I paid with my bank card, got my food, went home, and ate.
About 30 minutes later I went down the block to my local convenience store and when I got to the counter to pay my card was nowhere to be found. I went out to my car and checked it thoroughly, no card. Went and searched my house-dumped my purse out, still, no card. I thought to myself it will show up tomorrow in some obvious spot. Went on-line to bank account Monday morning and there are 2 $1.00 holds from an automated fuel dispenser, if you don't know what that is, it is when you use credit at the gas pump, a few days later the charge will hit your account for the full amount and the dollar hold will drop.
At this point one has hit my bank at $75.00 and we are still waiting for the other one to hit. My bank has been great and has already given me a provisional credit for the $75.00. I am also lucky to have good friends that transferred money to my account to keep my rent check from bouncing because if that happened I may have been up for an eviction. I am curious to see how much the next charge was. Now I can't say %100 it was the cashier but I made my purchase at 5:42 PM then at 6:10 PM the first fraudulent charged was placed 1 block away from Taco Bell and then at 6:20 PM the second fraudulent charge took place on the same street 3 blocks away.
Coincidence? I think not. Will be off to make the Police report tomorrow morning and placed a formal complaint with Taco Bell Corporate today. If this guy has a history of theft they may be in for a lawsuit under "vicarious liability" in which the company is responsible for the actions of the employee while at work. I am pissed and every time I talk about it I start to cry, it really is true, you feel totally violated.
ALTOONA, PENNSYLVANIA -- Do not dine in. You can't tell which table had a diapered behind on it last. I watched, and took photos, of a young couple who let their toddler dressed in diaper and dress, no shorts or plastic pants even to cover the diaper, sit on TOP of the table for the duration of their meal. Grossly unsanitary as well as dangerous for the child. None of the employees seemed to mind. Going to be a very long time before I ever go back, and if I do, it will be the drive through. I prefer dining in, and Taco Bell is now off my list.
LOS ANGELES, CALIFORNIA -- On 12/14/10 @ 9:23pm I decided to have an XXL Chalupa from Restaurant #17931 through the drive through. I have ordered this item from another Taco Bell in Commerce, CA and it is made just like the photo. At the above mentioned location I have ordered this item before it was poorly made even then. But on this night I ordered two XXL Chalupas (the mistake couldn't be repeated-right? WRONG!) Drove home to open the nacho plate to find the filling befitting their small beef chalupa. This is the SECOND time I have ordered XXL Chalupa from this location.
I was so disgusted. I got re-dress & drove back to restaurant to request my money back. I can only assume the woman was the manager. She took my original order and she said she was sorry. I know she must have seen the chalupa because they were not in the box but on the plate used for nacho bell grande. The lids is clear so she should have seen how poorly made the chalupas were made. If I could upload the photos of the two XXL Chalupas from my iPhone so you would know exactly what I am talking about. I will not order food from that location again. I will switch to DEL Taco- at least they are consistent regardless of their location.
FARMINGTON, NEW MEXICO -- Well, now you actually can. And not just the spork of yesteryear. Spork? I never did like the sound of that word. Just creepy if you ask me. Anyway, as luck would have it, the Taco Bell location I visited for lunch today actually had regular forks! Knives too! I was delirious and dancing naked in my own little utensil utopia.
Perhaps they've had these awhile, but not since my last visit (not sure when that was exactly?). But it makes eating my Mexican pizza a whole lot easier than using the curvature of the spork. Yeah, I know...it takes a lot of gall to call anything from Taco Bell "Mexican" or a "pizza". But I was hungry and it temporarily satisfied me.
I would also like to point out that they made a mistake on my order. I asked for a cheesy gordita crunch, and when I opened it up at my table/booth, it didn't have any cheese, lettuce, etc...Therefore, I was presented with a couple of different options. I could throw a tantrum and start berating the employees for poor customer service and messing up my order. I could just ask for another one to replace mine.
I chose the latter. I simply walked up to the counter, explained my garnishment gaffe, and allowed them the opportunity to correct the situation. She politely took the incorrect one, discarded it in the trash, and promptly asked the line server to make a fresh one. Problem solved. Positive outcome. Great service! As I always say, great customer service isn't about being mistake-free, everyone makes them. But instead, great customer service is what they do to correct the situation. Good job Taco Bell!
I recently watched a new commercial advertisement for Taco Bell that I actually found distasteful. The male employee is standing next to the female employee who places a food product in their quick-heat oven. He makes a remark about the oven obviously trying to impress her, and she responds by stating that she already knew that. As she walks off, he says, "Keeping it professional...I like that." I'm not sure why it struck me as poor taste, but it just seems like it's encouraging employee fraternization or even sexual harassment in the work place. Maybe I was just reading too much into it, but that's just my honest opinion.
Hello Taco Bell. I to have been eating your product as long as I can remember. I used to get full or at least satisfied after a meal. I mean the basic meal combo, but that was some time ago. Taco Bell had the feeling of homemade in every bite. Now, if I really want that authentic Taco Bell taste, it's a shame I have to buy your commercial seasoning packet and mix it myself. I buy some top 95/5 or 80/20 beef that is still more consistent after draining the fat than the mix you serve. I then scramble it down to the old Taco Bell measure, while simmering it in your seasonings of course. I then top it with your packets of sauces for that finished old-school Taco Bell taste.
We the Consumers will be with you always. That is what you're counting on right? Then why subject the loyal to a mixture of whatever, that's more consistent to canned cat or dog food. With of course the special seasoning and fillers. You say "the deals you offer are more about what the public can get for the dollar." But how about "filling or feeling the public with our dollars"? You're going to spend millions on campaigns and infomercials to become a magician, telling us our eyes and taste deceive us.
Those of us that are old enough and die-hard Taco Bell-ions have always known. You cut the mix to swell your profits, just like dope dealers. Unfortunately the old-school, die-hard Taco Bell-ions have to suffer the Taco-Dope you're passing on to the younger generation as The Original. You feel me Taco Bell? Feed us don't deceive us. That's the Government's Job.
WILLINGBORO, NEW JERSEY -- At approx 9:07 pm there was a car ordering at the Taco Bell and I was the car next, behind it. At this time 15 minutes went by, the car was still giving his/her order to the attendant. Please note: There was no other cars waiting to be served. So, I alerted the driver, by my horn and the Taco Bell attendant inside at the window taking their order instructed the car to come to the delivery window. So, I look at my clock it then, was 9:19 pm and still their order did not come out but, the order was approx $34.00 on the digital display for that customer. That customer was at the window approx another 10 minutes waiting for their order patiently.
So, I could not go around them, to leave or pull out of line, because the driveway was design to not get out of line. At approx 9:27 pm the customer left with order. When I got to window, I ask for manager and her reply was they don't control the customer orders in line. My reply since I was the only one in line you had me wait approx 25 mins, and I suggested big orders like that have customer pull in parking lot or come inside, but since I was, only one in line and your attendant kept checking to see if anyone was behind me you made me wait... I told manager I will never come there again, and was going to make a complaint.
Conclusion: I feel that the design of the delivery line for customers do not give you a choice to pull out of line when you see the customer in front of you has a big order. The management should be aware of other customers in line, the waiting period a common courtesy toward other customers, but I guess since I was the only person in line at the wrong time, caused me this drama. I did not order anything, but wanted to leave, but could not go around customers in front of me. Management made me feel that I was wrong. I hope my complaint will be helpful to others, but I was a loyal customer there approx 2 times a week and the shift knows I come there too.
ELK GROVE, CALIFORNIA -- I want to know why Taco Bell's commercial are in Spanish. We are in America which the primary language is English not Spanish. I am very offended as my ancestors were required to learn English and not use their native tongue. Why is this any different? I also think that if companies want to provide help on their phone lines in other languages then English speaking people should not have to press 1 for English. The other language should be pushing the button. I am tired that the English speaking people in our country have to put up with all these other languages when they should learn English in order to live here. I promise you if you go to another country they do not cater to us.
LIVINGSTON, TEXAS -- May 19, 2012, it started around 9pm. I and my daughter ordered 2 grilled chicken Gorditas with extra Baja sauce on the side. I paid and went home. I got home opened my order and it was totally wrong. I ended up with 2 crunchy cheesy Gorditas, which sounds nothing like "I want two grilled chicken Gorditas with extra Baja sauce on the side". The breading was a regular tortilla and a taco shell inside and there was a little bit of lettuce and a lot of creamy stuff and I have no idea what the meat was.
So, I drove back 8 miles and told them the order was wrong, and explained what I ordered. I get two more of what they called Gorditas, this time it is a soft tortilla and lettuce, tomato and hamburger meat. I said no, this is not a Gordita! I explained that the chicken Gordita is a thicker bread and smaller with grilled chicken meat, lettuce and tomato and I wanted extra Baja on the side. They said no, that is the chicken Gordita....I said no. They said you want a Chalupa, I said no that is fried.
I explained to them AGAIN for the third time what I order all the time, and the cook said "I make them all the time!" I said "well give me my money back I have lost my appetite." So she gives me my money back and the two orders I don't want. And they both have hamburger on them and neither one has the Gordita breading. So, you might want to start training your staff on what they are preparing and selling!!! I told her the sign shows clearly what I was ordering. I usually would not drive back as gas is too high to do that. If the order would have at least had chicken on them I would have eaten it!! I don't eat beef! SO I wasted time and gas for your Livingston Texas Taco Bell's mistakes!!! All within one hour!! I will never eat there again!!!
And a good while back a previous employee said that place is so nasty and you would not believe what they do to the food there! And how dirty it is in the food preparation area. She was not fired. She left there on good terms and went to college, just so you know.
EVERYWHERE -- Please bring back the Triple Steak Stack. I really never ate at Taco Bell, until the triple steak stack came around. It was the best thing I have ever eaten at any Taco Bell. I literally went about 3 to 4 times a week and when it was only for a limited time that was a drag! And when Taco Bell stops carrying it I have NEVER been there since.
I know I am not the only one that feels this way. And if they want to compete with their competitors they need to bring it back. Taco bell has lost my business and I don't plan on ever going out to eat at a Taco Bell again. Rarely eaten there before the Triple Steak Stack and don't plan on eating there after.


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Monday, November 15, 2010
Opposites attract? Of course they do. My husband and I have so much in common, our sense of risk and adventure, our tendency to shun all extraneous human contact and huddle together unsullied by the outside world, our passion for art and food and books and travel and history. Same sense of humor, same critical eye, same dreams and aspirations (mostly). But where opposites come into play, we do often part ways and on one very important point never the twain shall meet. Eating. Oh, don't get me wrong, we both love to eat, are both fascinated by flavors and textures, ingredients and perfection. We both love to discover new cuisines, new restaurants, new wines. But we split right down the middle when it comes to the unknown.
You see, my husband has a culinary sense of adventure that bypasses even mine. The odd and the unusual intrigue him where they make me hesitate. The completely unknown draw him like a moth to the flame while I shudder and run. Yes, of course, we always order our favorite dish at the same restaurants every time: we go to Félix for the best Steak Tartare in the world, tender chunks of steak – no ground hamburger for us, thank you very much, the perfect balance of flavors, rich and luxurious, tangy with mustard and the bite of capers, the snap of onion and as peppery as you please. And served with fabulous hand-cut fries, thick and meltingly smooth on the inside, crispy and salty on the outside. In the mood for a döner kabob? We always head straight for the same stand. But he has a taste for culinary adventure that makes me shiver. If he sees something on a menu with an unusual name or a strange main ingredient, he invariably orders it. As the waiter strolls away I'll lean over and ask, "what is it that you ordered?" and he'll casually shrug his shoulders and say "I don't know. I'll see." Traveling through foreign lands he will press his finger against the page of the menu when our order is taken, rarely if ever asking for precisions, and take his chances, all in the name of curiosity. Market and even supermarket visits find him dumping armloads of canned and packaged goods into our basket, each one stranger and more curious than the next, because he wants to try whatever is strange and uncommon. Or unknown. Or he will proudly place one of these selected items on our kitchen table and exclaim, delight glowing in his eyes, "I have to try this!" Ooooh, not me, thanks! I prefer the tried and the true or, well, at least the recognizable and the known. And he'll taste. And he'll eat and drink whatever he's purchased and whatever he's ordered. And only when it is gone, clean plate club, will he comment.
And this is how we ended up with a bottle of Sirop d'Orgeat. JP truly hates to go grocery shopping. Oh, not the market; if it isn't crowded he loves marketing. No, I'm speaking about supermarkets, hypermarkets, those huge enclosed spaces, sometimes of dubious hygienic quality, filled with disgruntled, harried customers, couples or families oblivious to anyone or anything around them, huge, lumbering shopping carts that invariably find themselves being pushed into the back of your legs, and row upon dizzying row of consumer greediness and waste, all of those items that have little or no gastronomic or nutritional value whatsoever but are merely there to tempt the buyer into spending his or her hard earned cash on something that one could and, according to my husband, should do without. The glaring overheard lights, the lack of fresh air and the sometimes zoo-like cross-section of human life absolutely drives him mad. He's been known to abandon nearly full shopping carts in the center of supermarkets all across France and simply walk out and go home. I've seen him break out into a sweat, break out into hives and break out into the worst humor since Frankenstein while standing in one of these supermarkets. I, on the other hand, simply adore these meccas of surprise and delight. I can spend an inordinate amount of time combing through the housewares section, I love seeing what new flavors of this product or that has appeared on the shelf, I love the ethnic and foreign foods and I absolutely love the satisfaction of coming home and being able once again to fill up my cupboards and refrigerator. So those Saturday mornings when I can drag him (kicking and fighting and complaining) on one of these twice-monthly shopping excursions, he will hand me over the shopping cart and the list and wave me off, saying "I will come and find you after I have found and chosen 5 strange and unusual things." And he will wander off into the distance, singing to himself, happy in this contest he has created for himself, safe in his own private bubble.
Today, I am hosting Magazine Mondays for my wonderful friend Ivonne of Cream Puffs in Venice. For years and years, magazines have been our luxury; too expensive to subscribe to all those that we love, our magazine purchases have been limited to train stations and airport terminals, our guilty pleasure, reading material for a long voyage. But last year I took the bold decision to subscribe to the French Saveurs Magazine (and soon to be joined by the American Saveur), and both JP and I love them! I have made it a point to cook or bake at least one delicious thing from each issue, if not more. And strangely enough, a recent issue of Saveurs magazine had two recipes using Sirop d'Orgeat, Orgeat Syrup. JP drinks ice cold glasses of water spiked with Orgeat Syrup all summer long and simply loves the almondy flavor. I have never tried it. I selected for my entry for this week's Magazine Mondays a Panna Cotta flavored with Orgeat Syrup and served with a Quick Fruit Jam from the July-August 2010 issue of Saveurs.
This is one fabulous Panna Cotta! We are Panna Cotta freaks; okay, to put it more politely, we are Panna Cotta connoisseurs. We adore it. But once too often we have eaten a rubbery or a floury Panna Cotta in this restaurant or that and so I decided to start making it at home. And Panna Cotta turns out to be one of those elegant, sophisticated, luxurious desserts that is surprisingly simple and quick to make. This recipe from Saveurs is simply one of the best I have ever made, silky smooth texture, it slides over the tongue like a cloud leaving in its wake a delicate sweet cream flavor kissed by almond thanks to the Orgeat Syrup. Topped with this quick and simple mixed berry jam – I used a half cup of frozen blueberries and raspberries that I had left in the freezer in place of the magazines recommended summer strawberries - and the tang of the very berry mixture was fabulous spooned up and eaten with the delicate panna cotta. This is most definitely a dessert to try. I will now use this basic Panna Cotta recipe and try it with other flavored syrups. Although, I may stay away from anything strange and unusual my husband may happen to suggest.
And here who has joined me for this week's edition of Magazine Mondays:
Lynn of I'll Have What She's Having made Candied Lemon Slices from the March 2005 issue of Martha Stewart Living.
Tina of Life in the Slow Lane at Squirrel Head Manor made Beef Stroganoff from the March/April 2010 issue of Cook's Illustrated.
Allyson of Retorte made Asian Pork Burgers with Hoisin Mayo from her latest issue of Food Network Magazine.
Mary of bonbons et chocolat.com made Boston Cream Cupcakes from February 2009 issue of Martha Stewart Living.
Stacey of Views From My Window made two recipes this week : Spiced Lemon Cake and (wow!) a Peanut, Caramel and Chocolate Tart, both from the October issue of Martha Stewart.
Jan from Kitchen Heals Soul made an Unusual Celery and Pear Bisque from the November 2010 issue of Bon Appétit.
Sue from Couscous & Consciousness made Olive & Herb Fish Parcel from the August 2004 issue of ABC Delicious Magazine.
Thanks to all of you for cooking along with Magazine Mondays! So thrilled I could host this event that I love participating in. Thanks, Ivonne!
Please visit their blogs and see what delicious delights they have cooked up! And please hop over to Ivonne's Magazine Monday page and see how you too can cook with us on Magazine Mondays, too!
Orgeat Syrup-flavored Panna Cotta with Quick Mixed Berry Jam
From July-August issue of Saveurs
Serves 4.
For the Panna Cotta:
2 cups (500 ml) heavy cream (UHT is perfectly fine)
2 Tbs + ½ tsp (35 g) sugar
2 Tbs Orgeat Syrup
1 tsp (4 g) powdered gelatin
Place the heavy cream, the sugar and the syrup in a medium saucepan. Sprinkle the powdered gelatin over the top and gently stir it in with a fork or whisk. Allow to sit for 5 minutes to soften the gelatin. At the end of the five minutes the gelatin will look like tiny yellow translucent splotches on the surface.
Place the saucepan over low heat and slowly and gently whisking, allow the mixture to heat up just to the boiling point. Watch carefully as this only takes a few minutes. Once it starts to boil (it may just foam around the edges), remove from the heat and, whisking, make sure that the yellow spots have disappeared completely: this means that the gelatin has completely dissolved.
Very carefully pour the hot liquid into 4 serving glasses (I use a soup ladle). Cover the glasses or bowls with plastic wrap and place in the refrigerator – ideally over night – to firm up.
If using frozen fruit for your Quick Berry Jam, place the berries in a bowl to defrost. Once defrosted, place the bowl in the refrigerator overnight so they are ready for cooking about a half an hour or so before serving the Panna Cotta.
Before serving, prepare the Mixed Berry Jam:
½ cup total frozen fruit and the juices that have accumulated from defrosting *
2 – 4 tsps sugar
1/4 tsp vanilla
Squeeze of lemon juice
* I used half frozen blueberries and half frozen raspberries
I played this part by ear, or rather by taste. Saveurs calls for 250 g fresh strawberries, 1 cup (200 g) sugar, 1 lemon and 1 split and scraped vanilla bean but as I had no fresh berries nor did I choose to use a precious vanilla bean for this, I made do with what I had and I am glad I did because it was fantastic!
Place the defrosted berries and their juices in a small saucepan with about 2 teaspoons of granulated sugar, a dash of vanilla and one small squeeze of lemon juice. Cook slowly over very low heat, stirring constantly with a wooden spoon, until all of the juices have cooked down and the jam is thickened. You can leave it a bit more on the liquid side if you like. Add more sugar to taste along the way, if desired. Once cooked to the desired consistency, simply remove from the heat and allow to cool to room temperature before dividing between the Panna Cotta glasses. I topped each Panna Cotta with only a tablespoon of the jam as I didn't want to completely drown out the very delicate flavor of the Panna Cotta and it was perfect. The rest of the Mixed Berry Jam I used to top some of the Riz au Lait I had made the day before (recipe to follow soon).
47 comments:
- browniegirl said...
YUMYUMYUM!! This looks absolutely divine. That one photo with the spoonful scooped out would be mine please! Lovely post Jamie. Always so good to learn another side to your relationship with JP...I love that he is adventurous! I am a bit like him but maybe not AS brave...my hubby is totally unadventurous. I really do need to make panna cotta again. I love the stuff...hugs and thanx for a great post. Sorry I was too late to enter xx
- November 15, 2010 at 1:22 AM
- Rosa's Yummy Yums said...
Those panna cotta look so delightful and pretty! A refined dessert.
I am like your husband. The unknown attracts me like a moth to the flame.
- November 15, 2010 at 1:43 AM
- sunita said...
in our house, it's me who's the adventurous one when it comes to food, Dinesh makes up for it when we are outdoors :-)
Very pretty panna cotta Jamie, will have to make some soon :-)
- November 15, 2010 at 2:49 AM
- Pierce said...
Yo Jamie - nice to meet you! I too am glad you hostied because I did not know about your blog. LOVE the old photos and your post. My husband and I are much like you guys. Same sense of humor, we are hermits excpet for the contact we must have to make a living . haha
Love your panna cotta!
- November 15, 2010 at 4:10 AM
- Sasa said...
I'm embarassed to admit that when I was cooking for an English family in France, part of my job was supermarket shopping and they said they'd never met anyone who took so long...hehe.
- November 15, 2010 at 4:38 AM
- Scrappycook said...
I've actually never made panna cotta - but this recipe looks divine! I may just have to try this one.
- November 15, 2010 at 5:34 AM
- Soma said...
This is probably my favorite way to have panna cotta - thick fruity jam. I love the intense color of the fruit and contrast with the white.. perfect pair!! yes the opposites - I am the adventurous one, at least when it comes to food, in trying and cooking.
- November 15, 2010 at 5:48 AM
- Barbara Bakes said...
I fell in love with panna cotta on our trip to Italy. Sounds like I'd better get my hands on some Orgeat and give this one a try!
- November 15, 2010 at 6:17 AM
- Nancy Baggett said...
Your blog is just lovely! I'm sure others have said that but I have to chime in, too. The photos are particularly delicious.
Thanks for dropping by and explaining why supermarkets keep churning their products. As I said, I am just paranoid enough to think they do it to make me nuts! But your explanation makes perfect sense.
- November 15, 2010 at 7:15 AM
- Jamie said...
@Nancy Baggett - Oh you are deliciously funny! And I probably said that to my husband - that it was done to drive me crazy - which probably led him to explain commercially why it is done but your reasoning is funnier! And thanks so much for the kind flattery and the visit!
- November 15, 2010 at 7:19 AM
- ABowlOfMush said...
These look soooo delicious!! Wow!
- November 15, 2010 at 8:23 AM
- Wandering Coyote said...
Hi Jamie! Thanks for the link and for hosting this week.
I have issues with panna cotta...I don't like the texture at all. I have never heard of orgeat syrup either. I'll have to look it up!
You have a really beautiful blog; I'll be bookmarking you for sure. I'm not commenting much anymore anywhere, but I do read.
- November 15, 2010 at 8:39 AM
- Ananda Rajashekar said...
Stunning pictures and heavenly pannacotta loving it!
- November 15, 2010 at 9:52 AM
- Couscous & Consciousness said...
Hi Jamie - what a great post - loved reading all about the eating and shopping habits of you and your husband. In our household I am definitely the adventurous eater (though I'm not in the same league as your husband - I have my limits), my partner is the "picky" (actually read "very picky")eater, which makes for some interesting culinary challenges. We both love a trip to the supermarket though :-)
This panna cotta sounds wonderful - I've never made my own panna cotta, so I obviously need to try this. Have never come across orgeat syrup though (and I'm pretty sure I won't be able to get that here), but I love the idea of an almond flavour, so I will see what I can find for a substitute.
Thanks for the linking me and a great round-up.
Sue :-)
- November 15, 2010 at 12:24 PM
- Sara@OneTribeGourmet said...
OOH BABY!!! Panna Cotta looks Fabulous!!! I'm the adventurous one in our family.. I love Thai, Japanese, Vietnamese cuisines and hubby will ONLY try shrimp pad thai...he needs a lecture from JP! :)
- November 15, 2010 at 2:29 PM
- creampuff said...
Jamie! Wow! I loved this post and I can totally relate to your husband's disdain for "supermarkets". I can't stand them either. Thankfully, in Toronto, we still have a few smaller, more family-oriented food stores where you can find all sorts of ingredients from all over the world. It's the kind of place that still has a butcher that actually butchers the meat there and the people know your name when you go in. Anyway, I've never heard of "orgeat" syrup but I am ingrigued. And of course I absolutely love panna cotta ... thanks so much for hosting. You're a doll!
- November 15, 2010 at 5:34 PM
- UrMomCooks said...
Love ur story! At our house my husband only tries new things when I disguise them like something he already knows! And the line he is famous for saying goes something like this, "Well, it would be good if I liked that sort of thing..." Aaarrgghh!!! (But he has many other lovely qualities!) The panna cotta looks luscious!
- November 15, 2010 at 6:17 PM
- Nina Timm said...
Must be one of my favorite desserts, love the creamy velvety texture it leaves in my mouth!!
- November 15, 2010 at 10:03 PM
- sarah said...
I am a mix of both of you- on one had I love exploring new culinary possibilities, especially while traveling on the other sometimes I don't want surprises, I want the taste of home. I do hate supermarket shopping and much perfer the interaction of outdoor markets (as you may have guessed already)Your panna cotta looks heavenly.
- November 15, 2010 at 11:57 PM
- Jamie said...
@UrMomCooks : Oh you made me laugh out loud! My son eats nothing new ever, it has to be something he recognizes as on his list of what is edible. Once in a while he tries something new and his answer is the same as your husband's "It might be good if I liked this sort of thing!" ARGH is right!
- November 16, 2010 at 12:01 AM
- Jamie said...
@creampuff: Thanks, darling Ivonne. It was fun and thanks to you I've met some great new friends!
- November 16, 2010 at 12:02 AM
- Jamie said...
@Sunita: Welcome back, sweetheart! Mwah! Love you and glad you are well.
- November 16, 2010 at 12:02 AM
- Conor @ Hold the Beef said...
I love the contrast in colours between the panna cotta and the jam.
I'm also intrigued by your husband's daring nature when dining abroad... I want to know what crazy things he's been presented with :)
- November 16, 2010 at 1:03 AM
- Deeba PAB said...
I am a 100% panna cotta freak too sistah...and I love love love this combination of colours and flavours! WOW...
Now what is orgeat syrup? Always on the exotic front bella! Yay for adventurous JP.Like Vin, but not like moi! I NEED PANNA COTTA...love the picture with the spoonful...YUM!
- November 16, 2010 at 1:04 AM
- Jamie said...
@Conor @ Hold the Beef: This has nothing to do with HIS personal choice, but he did tell me that once in Morocco he was handed a bowl of warm walnut oil (as he was the guest of honor) and had to drink the whole thing, refusing to do so would have been the ultimate insult!
- November 16, 2010 at 1:11 AM
- Jamie said...
For all of you who have asked : Orgeat Syrup was orginally a syrup made from Orge or barley, sometimes with the addition of ground almonds. Today it is made from bitter almond extract or almonds, sugar and rose water or orange-flower water. It is a sweet syrup which my husband uses likes grenadine or any fruit syrup, adding it to flavor ice cold water as a refreshing sweet summer drink.
- November 16, 2010 at 1:14 AM
- Liana @ femme fraiche said...
hahaha you're story is absolutely hilarious! I love to try new and unknown things as well...so I'm on your husband with that one...but on your side...the supermarket is my happy place:):)
- November 16, 2010 at 1:58 AM
- Heavenly Housewife said...
I think its great that your hubbs is so adventurous, I bet it makes you even more adventurous that you thought you'd be. I love it how when ther are opposites in a relationship, one person's strengths cover for another's weaknesses :).
Beautiful panna cotta.
*kisses* HH
- November 16, 2010 at 2:44 AM
- Lael Hazan @educatedpalate said...
Your photos, your stories; and your recipes! Put them together and you create the perfect blog. Gorgeous.
In our family we are lucky, we are all willing to try new things.
- November 16, 2010 at 3:20 AM
- Jamie said...
@Lael @educatedpalate : I have read all about your girls' adventurous palates and admire you and Giuliano for instilling the passion for food and flavors. Is it good luck or your great teaching? Only one of my sons was ever adventurous like that.
- November 16, 2010 at 3:33 AM
- Lorraine @NotQuiteNigella said...
Just fabulous Jamie! The way you described you and your husband is similar to mine and I in a way. But he loves to try daring food like worms etc. It's the boy in him I think ;)
- November 16, 2010 at 4:12 AM
- Jamie said...
@Lorraine : OMG worms? Not even sure JP would try worms... I should ask him!
- November 16, 2010 at 4:17 AM
- Cake Duchess said...
Gorgeous panna cotta Jamie. Ewww...rubbery panna cotta is not good:) I like to be adventurous too. You sound like an amazing couple! Xx
- November 16, 2010 at 4:25 AM
- Heather Davis said...
Ugh I am so annoyed with myself. I baked some biscuits from a magazine and took pics but haven't got round to posting it. Otherwise I would have included them in your links! Nevermind. Best intentions and all that. Your panna cota looks gorgeous. I have never made it before but might have to try now!
- November 16, 2010 at 12:07 PM
- Sanjeeta kk said...
Love the jam out there. Beautiful recipe. Nice to have dropped here, lovely site. Best wishes.
- November 17, 2010 at 3:15 AM
- Sarah, Maison Cupcake said...
Mmmm yummy this looks like my kind of dessert. I have loads of blackberries at the moment so I must consider doing something similar.
I don't know about magazine mondays yet but I read a lot of magazines so it's bound to be my kind of thing!
- November 17, 2010 at 3:50 AM
- Jamie said...
@Sanjeet KK: Thanks so very much and it is always a pleasure to see you here!
@Sarah MaisonCupcake : LOOK! http://lifesafeast.blogspot.com/2009/08/les-bleuets-sont-bleus-les-roses-sont.html
Just for you!
- November 17, 2010 at 4:00 AM
- Lana said...
Jaime, I love your writing! My husband and I have a similar relationship, except that he is a super-hermit, and I am somewhat social:)
But for the spirit of adventure, I am the leader. He follows, out of inexperience, but is willing to try anything new. I got this trait from my father, who is just like your husband: travelling around the world, most of his colleagues (all doctors)would order Wiener Schnitzel and French Fries, just to be on the safe side. He always ordered something ethnic, local, unknown and mysterious.
O, supermarkets! I do not mind them, although I prefer smaller stores where I can get to know the owners and workers (the old country influences of my childhood:) But my husband abhors them. He knows exactly when the crowds are going to be small, and aims for those off-hours. Even then, we go through them with the speed of light, no hesitating, no ogling, no thinking.
I have to say that I have never made panna cotta before, nor have I ever eaten it. Sham, I know. But as it is simple and we all love creamy desserts. you have me intrigued.
Great blog, really:)
- November 17, 2010 at 10:28 AM
- Jamie said...
@Lana: Thrilled to have you aboard the Life's a Feast Express! Welcome! And I love your story, hearing about you and your husband and see so many parallels. (and I, like you, just love ogling in supermarkets!). And you must try panna cotta! This is a wonderful recipe and you can change the orgeat syrup for another or simply a teaspoon of vanilla. Gorgeous!
- November 17, 2010 at 10:42 AM
- tasteofbeirut said...
sirop d'orgeat reminds me of old French novels like Balzac and Flaubert, I don't know why!
This sounds and looks like a lovely and tasty dessert.
- November 17, 2010 at 8:38 PM
- Jamie said...
@tasteofbeirut : Joumana, maybe that is why my husband loves it! Thanks for that thought!
- November 17, 2010 at 10:44 PM
- asiangrrl said...
Jamie, I fully commiserate with JP on how he feels in supermarkets. I feel the same way. This panna cotta looks simply divine.
- November 22, 2010 at 9:40 PM
- Jeanne @ Cooksister! said...
Ooh, that looks fantastic! I need to make more pannacotta, methinks... Lovely pics too :) And in my marriage, i am the adventurous one! N won't even eat boudin noir and I LOVE it :o)
- November 24, 2010 at 7:27 AM
- staub cookware said...
Wow this looks delicious. I adore panna cotta it's one of my favorite but I desserts, but I never made it. Thanks for the post, this will inspire me to try and make.
- November 25, 2010 at 10:49 AM
- Juno said...
I love the recipe, I love your writing, and I love your photographs. Delicious. Any chance of your putting some of that panna cotta in the mail and sending it down south? *She asked plaintively*
- December 2, 2010 at 3:26 AM
- Gosia said...
These look delicious. I will try your recipe today.
- December 6, 2010 at 6:26 AM
- foodie and the chef said...
I've never tried orgeat syrup before - your panna cotta look like creamy divinity !
- February 21, 2011 at 8:44 PM


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Year in Review: Favorite comic series of 2011Written by Jim Beard | | email@example.com
2011 proved to be another diverse year for the comic industry, bringing with it numerous series that made their mark on discerning readers' hearts and wallets. In recent years, companies seemed to have made a conscious effort to diversify their offerings with stories and characters that fall outside the standards of the medium — 2011 continued that grand experiment.
Monarch Cards & Comics' Ed Katschke said that, despite the industry's still-sagging sales, the Toledo shop is ringing in the new year with a profitable 2011. He credits several series that ran throughout the year with helping to fuel those sales, as well as pleasing him on a personal level.
"Fables" (Vertigo/DC) — by Bill Willingham and Mark Buckingham
"Long before television picked up the idea of using storybook characters in a modern setting — 'Once Upon A Time,' 'Grimm' — DC Comics' Vertigo imprint had been doing just fine with their Eisner Award-winning comic 'Fables.' Willingham has done a great job at taking traditional fairy tale characters and updating them to a modern interpretation while simultaneously keeping things fresh, interesting and lively. Buckingham's pencils at once invoke modern comic greats like Jack Kirby while also managing to suggest classic children's books illustrations with his charming border doodles."
"Uncanny X-Force" (Marvel) — by Rick Remender, Jerome Opeña, et al.
"One of the best recent efforts by the Marvel X-titles, 'Uncanny X-Force' deals with a secret black ops mutant strike force led by Wolverine to identify and eliminate threats to the world in general and mutant-kind in specific. Writer Remender has crafted a terrifically suspenseful series of stories, alternating grim and gut-busting funny in equal turns while also still finding the time to illuminate his characters' deep moral ambiguity and internal crises. Opeña's moody and expressive artwork round out the package and bring a depth to the material that one does not always experience in superhero comics."
"Locke & Key" (IDW) — by Joe Hill and Gabriel Rodriguez
"Set in a fictional East Coast hamlet, Hill and Rodriguez's 'Locke & Key' chronicles the trials and travails of the Locke family, particularly their three children, and their move from California to Lovecraft, Mass. after the murder of their father. They become embroiled in the mystery of a Gothic family mansion with its many rooms and numerous keys, not of all which merely open doors. A great spooky story punctuated by horrific violence and leavened with remarkably compassionate human drama. Hill is clearly at the height of his craft with the narrative and Rodriguez's art is by turns cartoon-like and expressive."
"The Boys" (Dynamite) — by Garth Ennis, Russ Braun and Darick Robertson
"Garth Ennis is not a writer known for pulling his punches and 'The Boys' is no exception to that general rule. He's crafted a dark and perverse world where the superhuman population is more scumbag than hero and was created and maintained by shadowy government bureaucrats and evil private corporations for reasons both economic and political. The Boys represent a group of independent and powered individuals whose job is to smack down, both figuratively and literally, any superhuman who crosses over a very thin line into depravity. Ennis and his artistic collaborators have often gone way over the line themselves in terms of violence and gore, but they have also crafted a compelling narrative about the effects of power on the human psyche and the consequences of vengeance."
"Action Comics" (DC) — by Grant Morrison, Rags Morales, et al.
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Tags: Action Comics, Comic books, DC, Fables, Grimm, IDW, Jim Beard, Locke & Key, Marvel, Once Upon a Time, Superman, The Boys, Uncanny X-Force, Vertigo


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Spalding® Named Official Ball of Five Sports for the National Junior College Athletic AssociationApril 24, 2013
BOWLING GREEN, KY – The National Junior College Athletic Association (NJCAA) has announced Spalding®, a division of Russell Brands, LLC ("Spalding"), and the world's largest basketball equipment supplier and one of the most iconic sports brands in the world, as the official ball for five of its premier sports starting July 2013.
The five-year partnership names Spalding® as the 'Official Ball' of NJCAA baseball, men's basketball, women's basketball and football. In addition, Spalding's softball brand – Dudley® – will stay on as the official ball of NJCAA softball.
"By partnering with Spalding, we are ensuring our member colleges and their student-athletes are playing with the best on-field equipment and reinforcing our goal of promoting two-year college athletics on a national level," said Mary Ellen Leicht, Executive Director of the NJCAA. "With nearly 60,000 student-athletes competing in the NJCAA, this partnership is a great step forward for our membership."
The NJCAA is one of the largest intercollegiate sports organizations in the United States, second only to the National Collegiate Athletic Association (NCAA). The equipment provided by Spalding is manufactured with premium leather or composite materials developed for improved on-field performance in each sport. The TF-SB1 football, for example, is constructed of exclusive Horween "S" tack leather for improved grip and "spiral balance" technology for increased passing accuracy.
"This partnership allows us to provide the NJCAA's talented student-athletes with the best equipment possible, while strengthening our presence in collegiate athletics," said Paul Sullivan, VP Sales and Marketing for Spalding.
Under the terms of the agreement, Spalding and Dudley will be the "Official Ball" of NJCAA baseball, men's and women's basketball, football and softball until June 2018. In a unique aspect of the agreement, member institutions will be able to order equipment directly on the NJCAA website while continuing to maintain their business relationship with their local team dealers.
For more information about the partnership log on to www.spalding.com. To learn more about the National Junior College Athletic Association visit www.njcaa.org/.
Spalding® in the Collegiate Market