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Date: 5 years ago
Runtime: 4:35
Views: 29,573
Top Comment
All Comments
so fucking sexy !! so wanted to suck your cock tip !!
great video
My favorit are the black se thru boxer briefs. To see that gorgeous big cock in them made me shoot a load in my shorts.
Lovly uncut cock.... Amazing sexy bulges.... HUMMMM !....
I would love to suck your big smelly uncut dick man, Cheers, you make me very horny
That is a very nice string!
Awesome collection! You look great in every single pair and your narration is incredibly erotic. I love this video.
Love the hot underwear collection and the way you show off that hot uc cock in them man.
You are the best baby!
you are fucking hot in everything!
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The black shorts are hot but I have to go with the original blue mesh, It would be so hot watching you jack a load into them!
great collection
Love the black shorts!!


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The pulse rate for an individual is his heart rate. It is the number of times his heart beats in a minute. The pulse rate is lower when the person is at rest and it increases with physical activity. Certain foods and drinks can have an effect on the pulse rate.
Coffee has a history of one thousand years. Nearly 75 percent of Americans are known to drink coffee on regular basis. Caffeine is the principal active ingredient of coffee. This is the most commonly used stimulant drug in the world. Caffeine is also found in tea, soft drinks and chocolate in addition to coffee. Caffeine is used by athletes as an energy generating aid.
Once caffeine is consumed it is absorbed in the blood stream and the peak blood levels occur about an hour after ingestion. Once caffeine reaches the blood stream, several body responses take place. Blood pressure, pulse rate and stomach acid production are increased. Fatty acids are released in the blood stream. It also has a stimulating effect on the brain. The effects of caffeine remain from a few hours to as long as 12 hours. But within 4 days of regular use, the body develops tolerance to the effects of caffeine. Even though it increases blood pressure and pulse rate in first time user, the regular user of caffeine will not experience any noticeable change.
Glycogen is the fuel available for muscles which is being utilized during exercise. When an athlete consumes caffeine, this is capable of mobilizing fat stores and enables muscles to use this fat as fuel providing relief to overworked glycogen. The presence of caffeine can help preserving glycogen and this helps athletes to improve their endurance level and make them last longer before exhaustion gets in.
Sugar also is known to affect the pulse rate directly. Sugar consumption increases the pulse rate.
More Articles :
Physical Examination :
Ways To Lower My Pulse Rate
Pulse rate is the rate at which heart beats. It is the number of times the heart beats every minute. Different activities can have effect on the pulse. For instance, if you are with someone you love, your pulse rate can increase. The normal range of resting heart beat is given below. More..

subset: commoncrawl


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Arizona Cardinals
Arizona Cardinals bring in veteran Max Starks for depth, not to replace Bobby Massie
GLENDALE, Ariz. -- By all accounts, Bobby Massie has done a fine job at right tackle this training camp.
In fact, the third-year pro has been consistently praised since camp began, and seemingly had a good grasp on the job that was his just two years ago.
So imagine his surprise -- and maybe even concern -- when he learned the Arizona Cardinals had signed veteran tackle Max Starks.
"I really wasn't worried about it, because either way there's nothing I can do about it. If they want to play Max, they'll play Max," Massie said. "I just need to go out there and do my job the best I can."
It's a healthy perspective from Massie, a fourth-round pick in 2012 who started all 16 games that season and seemed to have a hold on the job, only to see the Cardinals sign veteran Eric Winston on the eve of training camp the following year. Winston earned the starting role and Massie was mostly relegated to the bench.
But it was looking like this would be the year for the 6-foot-6, 316-pound Massie, only now it appears history may be repeating itself.
Appearances, though, can be deceiving.
"Last year, we were not sold we had a right tackle," coach Bruce Arians said. "Right now, I feel very confident in Bobby. He's having a great camp. This is more of a swing: Eric could not swing; he was a right tackle only. Max has played left for a long time, (but) he started out at right, so it's just quality depth for us."
If anything, it would appear Starks is in town to compete with Bradley Sowell and Nate Potter more than Massie, who said his coach's comments help reassure him in his prospects at right tackle.
Arians said his philosophy is that you give the young players a chance to prove themselves, and if you don't think they can do it, you pick up veterans to help improve your depth.
Right now, as the Cardinals are one week into camp, it appears that's all Starks was brought in to be.
A 10-year veteran who has started for two Super Bowl winners, Starks certainly has the pedigree to be more than a backup.
"I think it's a goal," Starks said about wanting a starting job. "Obviously as I get more settled in and more comfortable, I definitely think it's a competition.
"But my biggest role is to come in here and try and do the best that I can and try to help everybody around me."
Starks said he's in shape and feels good, but it's been about 10 months since he put the pads on, so that will be the real barometer of where he is in terms of readiness.
But at the very least, it should not take long for him to get the mental side of things down.
Though he spent time with both the San Diego Chargers and St. Louis Rams last season, Starks spent the first nine years of his NFL career with the Pittsburgh Steelers. Arians was with the team for eight of them -- including five as the offensive coordinator -- so much of what Starks would have to pick up with the Cardinals he already knows.
"It's easy: He just walks in and starts playing," Arians said. "He doesn't have to really learn anything. He was in San Diego last year and it was different, but he is a really, really sharp guy and picks it up right away."
Familiarity has been important for Starks ever since he left the Steelers. Part of the reason he went to San Diego last year, he said, was the presence of Ken Whisenhunt, and Arians is absolutely one of the things that drew him to Arizona.
"I think the coaching staff is the primary reason why," he said. "Obviously the leadership and the individuals and having that relationship with them prior I think adds a lot to it. I have experience in that system, so it makes the ease of transition a lot easier. I think those were probably the two main reasons.
"And obviously there's a lot of guys on this team that I already knew ahead of time -- either playing against or with in former years."
One of those guys is Massie, with whom he's spent time at LeCharles Bentley's offensive line performance center, which is based in Scottsdale.
"I've known Max for the past two years," Massie said, explaining how he's learned a lot from the veteran already. "Now I just have him in house with me instead of just in the offseason. So yeah, I've learned a lot from him."
Of course, there also those whom Starks has lined up against in the past, such as Darnell Dockett and Calais Campbell -- both of whom were on the Cardinals team that lost to Starks and the Steelers in Super Bowl XLIII.
"D-Dock, we go back to playing against each other in college, that Florida State-Florida rivalry, so (we) had a long, outstanding relationship from there, and of course Calais was there," Starks said. "It's one of those things. It's one of those things: It's obviously a competition -- one team wins and one team loses, and I'm glad I was on the opposite end then."
The last line was said with a laugh, and it's understandable why Starks was in a good mood Friday. In the Cardinals, he not only found a team to play for, but also one which he has long had an interest in playing for.
"I've been coming out here since I came out of college for combine training. (I) started training out here at Athlete's Performance, and it's a place that I loved instantly since coming out here. And I've always kept a place here in Mesa for a number of years. Then the wife and I moved up to Fountain Hills.
"So it's home. It's good to actually play for a team and be at home."
Most Popular
Cardinals Audio
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- Darren Urban, AZcardinals.com beat writer - Monday July 27Darren Urban says Carson Palmer might be a big reason why Jermaine Gresham is a Cardinal.
- John Clayton, ESPN NFL insider - Friday July 24John Clayton says no news is the worst news for Daryl Washington.


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Texas on the Potomac
Washington news with a Texas accent
Posts filtered on Tag
Commentary: In memory of those who didn't return
Texas on the Potomac welcomes guest commentary from across the political spectrum. Today, we share a Memorial Day tribute to the fallen written by Vietnam War veteran and former Reagan administration official Tom Pauken. Memorial Day is a special time as we recognize those military men and women who made the ultimate sacrifice with the […] [Read More]
Q&A with Ted Cruz: 'Hysterical' NY Times attacks 'a sign we're doing something right'
Texas on the Potomac is pleased to share some of the best national political content from the Texas Tribune. Today, we offer you a Q&A with Texas Sen. Ted Cruz conducted by the Trib's Emily Ramshaw. Ted Cruz has only been Texas' junior U.S. senator for two months, but he has wasted no time propelling […] [Read More]
The essential Ron Paul: 50 classic Ron Paul quotations
Ron Paul has been making news for four decades with his blunt pronouncements on the Constitution, the Federal Reserve, U.S. interventionism, freedom and liberty. Here is a representative sampling of 50 quotations from speeches, books and newsletters that sum up the essence of the Texas lawmaker and three-time presidential candidate: His philosophy in a nutshell […] [Read More]


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Wednesday, January 23, 2013
Berkeley County School District Superintendent Rodney Thompson met with county and city law enforcement representatives on Jan. 7 to discuss school safety, and several new measures have been implemented while the issue is further studied.
The Newtown, Conn., tragedy in December has raised significant awareness of the issue of school safety and prompted many districts and schools throughout the country to re-evaluate their safety procedures and plans.
In Berkeley County, district officials met with representatives from the Berkeley County Sheriff's Office, other law enforcement representatives, and municipal mayors to discuss strategic opportunities to improve school-based safety at the district's 41 schools.
Goose Creek Mayor Michael Heitzler said that Goose Creek Police Chief Harvey Becker attended and briefed him on the session. Heitzler is a former teacher and longtime principal at Goose Creek schools.
"I don't think a guard at a school is going to do anything if anyone is determined to do something awful," Hetizler said.
GCPD has four School Resource Officers for the eight schools in the city limits of Goose Creek, according to Heitzler. He said the two schools on the Navy base have extra security.
"Our community is growing and our schools are overcrowded," Thompson said at the meeting. "With more students in our classrooms, we have more visitors to our schools than ever before. Safety on school property, including arrival and dismissal traffic, is an area of great focus."
"School safety includes interior building safety, as well as exterior perimeter monitoring," BCSO Captain Rick Ollic said. "The Sandy Hook incident raises concerns about building intruders and reinforces Berkeley County agencies' shared commitment and dedication to the safety of our children.
"We are trained and prepared to manage an incident of that nature and work with the district routinely on drills, training procedures, and best practices.
"However, statistically, safety is a much larger issue for schools outside of the building where students and parents gather before and after school, or where the confluence of buses, passenger vehicles, walking and biking children, are merging to enter or exit a property."
According to a release from the district, district principals and law enforcement representatives are conducting safety audits at all BCSD schools. Police presence will be increased as part of routine beat patrol, according to the district.
Increased measures will be taken to ask for visitor identification. Buildings and classrooms will be under review at each school. The district is reviewing entrance and exit procedures, doorways, lock systems and traffic flow patterns around school perimeters.
The Berkeley Independent 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 The Berkeley Independent.
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Johnson Evinrude Zinc Plate Cube 275hp - Camp
J/E ZINC - 275HP Engine Models. JOHNSON & EVINRUDE OUTBOARD ANODES.
This product ships in 1 business day.
Add to Cart and enter your Postal Code to determine the shipping charges and estimated delivery date.
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Rice struggles keep him under the microscope
Harbaugh: [The fans] got their money's worth
Ihedigbo's day nearly ends in disaster
Harbaugh: Fans got their money's worth
Ihedigbo on tipped ball, OT stop
"Don't let your good get in the way of being great"
Dumervil: Ravens stayed composed
Ravens running back Ray Rice, who had another difficult game Sunday (18 carries, 30 yards), has been under the microscope all season for his lack of production. However, coach John Harbaugh said he was not considering making Bernard Pierce the featured back over Rice.
"Both of those guys are going to play," Harbaugh said Monday. "What would that mean? One guy's the featured back by definition? Whichever guy's playing better should get more carries as we go forward. But Bernard's had his hamstring issues the last five weeks which he seems to be coming out of.
"Ray's had his hip issue since the second game, he seems to be coming out of that. Both those guys seem to be getting healthier," Harbaugh continued. "That's a plus for us. You can't have one back carry the ball 35 times nowadays. We don't need to do that. We think we've got two very good backs. I don't think that (featuring Pierce) would be the solution."
Pierce only had limited success (eight carries, 31 yards) Sunday, and the blocking of the offensive line remains an issue.
"We need to get better with our run game," Harbaugh said. "We gained a few more yards, but that to me is negligible because we're not as successful as we need to be. We're not even close. If it was one thing, you need to be able to fix it, or you have to throw your hands up and say it's something that you can't fix, cause you don't have the answer. Neither one of those is true.
"The answers are there. It's not just the run game, it's the pass game that ties into it as well. But the bottom line is we gotta block better. There's individual accountability for that. Within these walls, when we have our meetings, we look really hard at that. Guys probably take more blame than they should, but we're all going to be held accountable, every individual player and coach. Collectively it's gotta improve."
Rice suffered a hip pointer in Week 2, which he has refused to use as an excuse. However, Harbaugh indicated the injury has been harder to overcome than Rice has admitted.
"You got to look at the numbers," Harbaugh said. "Definitely it's not the same. There's no doubt about that. So what is it? It's injury or it's not as much as room to run, or it's both. His health has been a factor, there's no doubt about it. He's working hard to become healthier. That's important. You gotta assume it's had an impact."
If the Ravens' running game does not improve, it could severely damage their playoff chances.


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Below are just a few of my relatives, all of them believers in ZPG.
I will be in Maine with many of them in a few days, enjoying a quiet vacation . . .
Jim, Suzanne, Jimmy, and I are all in this photo . . .
Stratford Sundries 2
21 minutes ago
amazing. and all my mom wanted was one grandchild! you guys are definitely the kennedys!


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Cruz says he's 'likely' to stay out of incumbent 2014 primaries
Sen. Ted Cruz says he probably won't endorse challengers to Republican senators up for re-election in 2014, though he didn't rule it out.
"It is likely that I'll stay out of all incumbent races," the Texas Republican said Sunday on CNN's "State of the Union."
Cruz didn't respond to specific questions about races involving Senate Minority Leader Mitch McConnell (R-Ky.) or Sens. Lamar Alexander (R-Tenn.) or Lindsey Graham (R-S.C.), though he did say that he will be "very involved" in open seat primaries in 2014.
Read more about: Mitch McConnell, Primaries, Ted Cruz, 2014 Elections
Short URL:http://politi.co/13QiOqA
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Artistic Touch: Artist makes her dream come true
Trish Shaheen always knew she wanted to paint full time, but not until she lived in Colorado in the 1990s was she able to make that dream come true.
She continued painting after moving to Thousand Oaks in 1996 and will exhibit her water media paintings in the rambling garden she designed at the Greater Conejo Valley Open Studio Tour this weekend.
With a 50-mile panoramic mountain view — you can see snow on the Topa Topas in the winter, Shaheen said — the garden has the more than occasional visits from bobcats and coyotes, which jump over the fence into the garden of roses, iris, birds-of-paradise, cactuses and lantern-shaped succulents that glow purple in the setting sun.
Shaheen has designed gardens in five residences she's called home through the years.
Design was always important to her — she started sewing at 8 and made her own clothes in high school.
"I loved seeing something and coming up with my own creation," she said.
Moving has also been a part of her life because of her father's and then her husband's jobs. She was born in Texas but grew up on the East Coast and then the West Coast.
"I moved 21 times by the time I was 21," she said.
After graduating from Burbank High School, she got a job at Union Bank and attended community college. While working at Litton Industries in the mid-'60s, she met and married Amie Shaheen, a design engineer. Their first move was to Saigon, Vietnam, then Bangkok.
"On the way home we spent two and a half weeks in Japan," she said. "We got to see all the art museums." She got her first SLR camera in 1967 and estimates she took 4,000 photographs in Bangkok and Japan.
"I knew I was going to start to paint eventually," she said.
They lived in Tarzana when son Darian was born, and she completed an associate in arts degree in design and metal at Pierce College in the mid-'70s.
"I decided to focus on art at Pierce," she said. "But I didn't feel prepared to pursue art at the time I graduated." She got a real estate broker's license and became an account executive for Financial Corporation of America. She also got involved in fundraising for charities.
In 1986 they moved to Saudi Arabia for a couple of years, back to California and then to Colorado in 1990.
"When I got to Colorado I said, 'I have to do this,' " she said. "I decided I would start painting." She took classes in watercolor with Mary Ann and Eric Bransby, who had studied with Thomas Hart Benton, in Colorado Springs.
"I had been doing oils and acrylics prior to that," she said. "Mary Ann got frustrated because I was using cheap paper.
"Finally, after the third class she brought in a piece of good-quality paper, and my life changed. I think she saw my designs were good but I couldn't get them to work because of the paper," she added.
"So then I just went wild."
She and Bransby became good friends and often painted together.
"She encouraged me to take workshops to develop as an artist with other influences," Shaheen said. She studied with Martha Mans in Italy. She exhibited her paintings in shows. She and Bransby started the group Chromatic Edge, and she developed friendships with other women artists in Colorado.
She was devastated when her husband's job took them back to California in 1995.
"They were my sisters," she said of the other artists. "I missed that so much — that really close feeling."
She got involved in art organizations in California, serving on the board and as president of the Gold Coast Watercolor Society.
"Before I actually moved here I joined the Westlake Village Art Guild," she said. In 1998 she was one of 50 people recognized as distinguished students in 50 years at Pierce College, and the same year she was California Artist of the Year for American Mothers, receiving recognition from Congress.
"Two years ago I cut back because I realized I wasn't getting anything done," she said. "I am feeling comfortable and I want to do something different — to become freer and looser. When I get busy I find my work gets tighter," she said. "When I am more relaxed I am happier with what I am doing."
Most of her work lately has been plein air. She paints with the Thousand Oaks and Ventura plein air groups, doing most of the work on site and then adding finishing touches at home.
"I love mountains, how they change with the seasons," she said. "Color and light and shadows. It changes so quickly. In 20 minutes it's a whole different scene, and then the sun sets."
Of all her creative pursuits, painting is her favorite.
"It's dealing with pure color — the others are not as immediate," she said. "Water and paint are just sort of magical together."
Shaheen's work also is on exhibit through Nov. 20 at Seven Oaks Rehabilitation and Fitness Center in Westlake Village.
The Open Studio Tour is sponsored by the Thousand Oaks Cultural Affairs Department. Registration for the free event is from 9:30 a.m. to 12:30 p.m. Saturday in the Kavli Theatre at the Thousand Oaks Civic Arts Plaza, 2100 Thousand Oaks Blvd. Maps will be available, and a continental breakfast will be served until 11:30 a.m. The self-guided tour will run from 10 a.m. to 5 p.m. Saturday and from 11 a.m. to 5 p.m. Sunday. Participating artists' work will also be on exhibit at the Fred Kavli Art Gallery until Dec. 19. For more information, call 449-2767.—To recommend an artist to be profiled in this section, or for more information, contact
Nicole D'Amore at email@example.com or 405-0364.
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Ballston Spa
Written by residents of Ballston Spa
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Launching Pad Cast from Ballston Spa Appears in Mohawk Honda Commercial
Ballston Spa Middle School students recently had the opportunity to film and now appear in a "made-for-TV" commercial. The Launching Pad Cast from "My Son Pinocchio" are appearing in a real Mohawk Honda Commercial – both a 30 second and 60 second spot – now airing on TV stations in the region. It can also […] [Read More]


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NZRL - World Cup preparation
AS the 2008 Rugby League World Cup draws closer and closer, the Kiwis have two important matches to play here in New Zealand as part of their build up.
Carting it up with Stevo
NEW rules near miss...
NRL Preview and Tips - Round 26
LEAGUEUNLIMITED.COM'S Paul Zines gives us his tips and a full preview of Round 26 of the National Rugby League.
Thursday Wrap!
LEAGUEUNLIMITED.COM'S Paul Zines gives us his Thursday wrap of the week's event around the NRL traps.
London Friday Night Lights to return in 2009
LONDON Skolars announce their record-breaking Friday Night Lights game will be held again next year, the day before the Challenge Cup Final at London's Wembley Stadium
Crusaders play-off dates announced
CELTIC Crusaders and Salford Reds major semi-final to be telecatse on Sky Sports UK, with both teams headed into the Super League next season.
Toyota Cup Teams - Round 26
CHECK out all of the team's for Round 26 of the Toyota Cup National Youth Competition.
Team Of The Week
ROUND 25 Team Of The Week
Czech Republic U18s 0 - 64 Wales U18s
WALES dominates the Czech Republic in the first round of the European Under 18s Championships.
Lynch claims Bulls player awards
BRADFORD prop Andy Lynch caps a great season with recognition at the Bulls annual Player of the Year Awards.
NRL teams - hot off the wire! Round 26
NRL Teams, fixtures and referees for round 26, 2008.
Brown Maintains Winning Formula
ST George Bank Dragons Coach Nathan Brown has today retained his winning formula for the final round match against the Roosters this Friday night at the Sydney Football Stadium.
Off the Wall
A formidable opponent departs...
TUESDAY'S Expert wraps up all the NRL match results and the LeagueUnlimited.com Player Awards. PLAYER AWARDS: Leader board update with just one round to go!
Manly farewell Beaver in style
THE Manly Sea Eagles have surged to top spot on the premiership ladder with a 28-10 victory over the Gold Coast Titans at Brookvale Oval.


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This Artist-Made Soviet-Era Car Is Amazing
Getting a car in the Soviet Union of the 1970s was very similar to not getting a car in the Soviet Union in the 1970s. Most of the time was spent not having a car. Waiting lists could be a decade long, and most people just waited it out. But not Boris Karavkin, an artist from Minsk. He just built his own damn car. »


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Painter Martin McGinn's still-lifes of art history books are a meta treat
How do we define our relationship with art history? Is in fact the very term misleading as a singular, should we think and talk about art histories instead as some theorists suggest? I don't have the space or the intellectual credentials to explore these ideas but a new show opening in London today has as interesting take on the art/art history connection. Painter Martin McGinn's series Volume 1 features still-lifes of art history tomes rendered as objects for artistic interpretation in their own right, as objects.
By returning these collections of reproduction to the canvas, Martin questions how art as academic subject, pastime and commodity dovetails with its more theoretical aims. In an essay for the exhibition catalogue, Richard Cork writes: "McGinn scrutinises [books] with as much penetrating zeal as other still-life painters might devote to flowers, vessels or food" and its this care and attention that makes these strange works especially fascinating.
Martin McGinn Volume 1 is at The Piper Gallery until February 8.


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Professional software protection and licensing system.
32bit/64bit Windows and Microsoft .NET framework (.NET ... .NET (supports 32bit Windows applications and .NET
QTTabBar is an Add-In that gives Tab Browsing Feature to your Explorer.
XP, Vista 32bit - Microsoft .NET framework 2.0 or ... to install framework. ) - no other
Professional software protection and licensing system.
for .NET framework and Windows 32bit applications ... Guard for .NET/Win32 can
It is a specifically developed for Bloggers, Website Owners and Online Marketers.
Windows 7 - Microsoft .net Framework v4.0 - Internet ... 7 or higher - 32bit or 64bit


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06/22/2011 | What Are You Building for the Third ARRL Homebrew Challenge?
The ARRL has sponsored two Homebrew Challenges in the past, designed to test our members' design and construction skills by making useful amateur gear at low cost -- and sharing their results with our members. Our first ARRL Homebrew Challenge, announced
Learn More
Feature06/18/2011 | email@example.com: A First Timer's Adventure at the Dayton Hamvention:
About three years ago, I became familiar with the idea of hamfests -- a convention of hams who go there to take their exams, check QSL cards, buy stuff from traveling vendors and flea marketers, as well as win prizes and participate in lectures or activit
Learn More
05/20/2011 | Dayton Hamvention Daily Report – May 20
A wrap-up of events at Hamvention for Friday, May 20
Learn More
Feature05/13/2011 | Surfin': One Week 'til Dayton
This week, Surfin' gets more ready for the Dayton Hamvention®
Learn More
12/29/2010 | ARRL Shows IBEC BPL Systems Are Interfering, Violating FCC Rules
On December 29, 2010, ARRL filed a BPL-related complaint with the FCC regarding systems installed in three states by IBEC.
Learn More
12/15/2010 | 2010 a Banner Year for DXCC, Incoming/Outgoing QSL Bureaus
With the coming of more sunspots, comes more DX. And when more amateurs are working DX, that means the ARRL's Membership and Volunteer Programs Department -- especially the DXCC desk and the ARRL Incoming and Outgoing QSL Bureaus -- goes into high gear.
Learn More


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Results 1 to 5 of 36
Thread: The Best Celebrity Names
Threaded View
April 26th, 2013 09:46 PM #41
Actually, Louise and James are entitled to the titles of Princess and Prince because of the letters patent issued in 1917 which assigns a princely title and the style of His/Her Royal Highness to all male-line grandchildren of a monarch. However, at the time of their marriage, Edward and Sophie requested that their children may be styled as the children of an Earl (Lady/Lord Mountbatten-Windsor). I presume that once Edward is Duke of Edinburgh, Louise will "just" remain a Lady whereas James will receive the subsidiary title Earl of Merioneth. Sorry, this was a bit off-track.Zelia • XXI • Film and royalty connoisseur • I have a multifandom blog and one about royalsExporting old Danish names as well as Greenlandic names and sibling names
Henry Ásgeirr Edmund • Alexander Adelin Lórien "Sasha" • Amaury Charles Theo • Asa Fionnbharr Ivik
Cosima Ingrid Zenobia "Mimi" • Matilda Ivalo Galadriel "Maz" • Asta Catherine Françoise • Aviaaja Margaret Undómiel "Avi"
GPs: Atticus Aksel Inigo • Cosmo James Ilasiaq "Jem" • Fabiola Agnes Lúthien • Evelyn Alvaret Cleopatra


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Guest Speakers
Check back throughout the semester as we update this page with all the people who make SITW come to life. Click a guest educator's name to see more information on our blog.
Michael White
Conservation Science Director, Tejon Ranch Conservancy
Tejon Ranch, CA
November 13
Tony Mattias
Wildlife Coordinator, Tejon Ranch Company
Tejon Ranch, CA
November 13
Scot Pipkin
Public Access Coordinator, Tejon Ranch Conservancy
Tejon Ranch, CA
November 11-13
Kevin Martin
Wildlife consultant, Terra-Gen Wind
Mojave, CA
November 10
Paul Rodriguez
Realty Specialist, Ridgecrest Field Office, Bureau of Land Management
Terra-Gen Wind Farm, Tehachapi, California
November 10
Mark Peaden
Ph. D. Candidate in Ecology, UC Davis
Mojave National Preservation Area Tortoise Head-start Facility
Nipton, CA
Ray Bransfield
Senior Biologist, US Fish and Wildlife Service
Near Primm, NV and Tehachapi, CA
November 9-10
Doug Davis
Senior Environmental Compliance Manager, Ivanpah Project, Brightsource Energy
Near Primm, NV
November 9
Bruce Weise and Kelly Herbinson
Consulting Biologists for the Ivanpah Solar Thermal Power Project, Solar Partners (Brightsource Energy, NRG Solar, Bechtel, and Google)
Near Primm, NV
November 9
Tomás Rivas, Guadalupe Fonseca, Edith Serrano, Alfredo Tolento, Aurelio Rodríguez, David Rodríguez, Bernbe Rico
Delta Team, Sonoran Institute
Colorado River Delta, near Mexicali, Mexico
October 30 – November 2
Beatríz Saavedra Grijalva
Visitor Coordinator for the Cerro Prieto Geothermal Plant
Baja California, Mexico
November 2
Kate Greenberg
Sonoran Institute, former Westie and Field Manager
Colorado River Delta, Mexico
October 29 – November 3
James Griffin, Benjamin Camino, y Fernando Fausto Lomcli
Campo Mosqueda, Baja California, Mexico
October 30, 2012
Francisco Zamora
Director, Colorado River Delta Program, Sonoran Institute
Colorado River Delta, Mexico
October 30-31
Collín Soto
Cocopah Tribe
Sonora, Mexico
October 30
Joe and Valer Austin
Conservation Ranchers, El Coronado Ranch
Chiricahua Mountains, AZ
October 26-28
Yvonne Chauvin
Botanist, Natural Heritage New Mexico, UNM Biology Department
Bandelier National Forest
October 22
Teague Channing
Organic Farmer, Gemini Farms
Las Trampas, NM
October 17
Glenmore Begaye
Navajo Sheepherder and CEO of Cheii and Cheii Herders
Coal Canyon, Navajo Reservation
October 12-15
Brett Isaac
Project Manager, Shonto Economic Development Corporation
Near Kayenta, AZ
October 14
Paul Ostapuk
Environmental Director, Navajo Generating Station
Tuba City, AZ
October 10-13
Fern Benally
Black Mesa Community Advocate, Black Mesa United
Black Mesa, AZ
October 11
Matt Williamson
Kane Ranch Program Manager, Grand Canyon Trust
Kane Ranch, AZ
October 10
Brandt Hart and Don Simonis
Sand Island Volunteer Day
BLM River Ranger; Archeologist
Bluff, Utah
October 6
Cindy Bithell
Assistant of Operations, DesignBuildBLUFF
Bluff, Utah
October 5
Barry Baker
Director, Canyonlands Research Center
San Juan County, UT
September 27
Heidi Redd
Dugout Ranch Manager, The Nature Conservancy
San Juan County, UT
September 25
Brooke Williams
Northwest Regional Organizer, Southern Utah Wilderness Alliance
Indian Creek, near Moab, UT
September 25-28
Dave Erley
Utah Forest Program Associate, The Grand Canyon Trust
Petrified Forest State Park, Escalante, UT and
Dugout Ranch, near Canyonlands, UT
September 23
Craig "Sage" Sorenson
Boulder Community Alliance and Guide, Earth Tours
Petrified Wood State Park, Escalante, UT
September 20-22
Dennis Bramble
Retired Professor of Vertebrate Morphology, University of Utah
Escalante, UT
September 14
Sarah Gilman
Associate Editor, High Country News; 2002 Westie
Paonia, CO
September 12
Cally Carswell
Associate Editor, High Country News
Paonia, CO
September 12
Jodi Peterson
Managing Editor, High Country News
Paonia, CO
September 12
Jack Perrin
Leader of the High Desert Center for Sustainable Studies
Paonia, CO
September 9
Bill Fales
Cattle Rancher; President, Colorado Cattleman's Agricultural Land Trust
Snowmass, CO
September 9
Noah Koerper
Regional Field Manager, Obama for America
Snowmass Falls Ranch, near Aspen, CO
September 7
Kate Holstein & Jamie Cundiff
Forest Program Directors, Aspen Center for Environmental Studies
Hope Mine Site, near Aspen, CO
September 7
Will Dolan, Rob Covington, and Dan Bokenko
City of Aspen Utilities Department
Aspen, Colorado
September 7
Neal Wight
Biological Technician, High Lonesome Ranch
Snowmass Falls Ranch, near Aspen, CO
September 6
Randy Udall
Former Director, Community Office for Resource Efficiency (CORE)
Snowmass Falls Ranch, near Aspen, CO
September 6 2012
Auden Schendler
Executive Director of Sustainability, Aspen Skiing Company
Carbondale, CO
September 6
Kelley Weston & Jeremy Greenberg
President & Office Director, respectively; Western Watersheds Project
Corral Creek, near Ketchum, ID
September 4
Patrick Graham
Field Technician, Defenders of Wildlife
Blaine County, Idaho
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Larry Shoen
County Commissioner for Blaine County, Idaho
Corral Creek, near Ketchum, ID
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Suzanne Stone
Northern Rockies Representative, Defenders of Wildlife
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September 3
The Goebel Family & Bob Jackson
Clockwise from upper-left: Bob, Marilyn, Patti, Sally
The Goebel-Jackson Tree Farm
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Nils Cristoffersen
Executive Director, Wallowa Resources and Wallowa Resources Community Solutions, Inc.
Wallowa County, Oregon
September 1
Jenny Reinheardt
Fire and fuels, Wallowa Resources
Wallowa County, Oregon
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Doug McDaniel
Rancher and Wallowa Resources Board Member
Wallowa County, OR
August 31
Vern Spaur
Owner, SPS of Oregon
Wallowa County, OR
August 30
David Schmidt
President, Integrated Biomass Resources, LLC
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August 30
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Renewable Program Coordinator, Wallowa Resources Community Solutions
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Restoration Coordinator, Hells Canyon Preservation Council
Bishop Canyon, Wallowa County, OR
August 30
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August 29
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August 27


text:
(Memphis) Call it a big dose of preventive medicine.
For the first time, the Methodist Le Bonheur Health Care System is making all employees who come in contact with patients get a flu shot.
Workers who don't get the vaccine will have to wear a mask.
The idea is to protect patients and keep the flu from spreading.
So far 80% of hospital workers have gotten the shot.
"This is a national trend that we make the flu shot mandatory to protect our patients because not everyone want to get the flu shot every year and Methodist has decided it's the best thing for our patients," said Dr. Jon McCullers, a global influenza specialist with Le Bonheur.
The peak of the flu season is in January, but health care professionals say now is the time to get vaccinated.
Today, the Shelby County Health Department began offering flu shots at all of its clinics, and is asking patients to tweet a picture of the band-aid on their arm to show they are protected.
This year, there is a new vaccine that will protect you from four strains of the flu.
"We've had a problem for about fifteen years with two 'B' influenza strains circulating, and every year they would pick one strain to put in the vaccine and they would pick wrong and the other strain would circulate. This new one that has all four will cover both 'B' strains," said Dr. McCullers.
Doctors say anyone six months or older should get a flu shot or nasal spray vaccine.
Baptist Memorial Health Care is holding a free flu clinic Saturday, November 2, from 10 a.m. to 2 p.m. at the Main Library on Poplar, at Baptist Collierville and Baptist Minor Med-Olive Branch.


text:
Name: Beth Muldrow
Position: 6th Grade Math
Team 6D - The Emperors
Team Members: Shannan Stockton and Samantha Bradley
Email: firstname.lastname@example.com
Conference Time: TBA
Lunch Time: TBA
Contact #: 677-2460
Welcome Guest,
I received my Bachelors degree in Business Management from the University of Northern Iowa. After working in the private sector for 15 years, I received my teaching certification from West Texas A&M University. I am certified as a Special Education Teacher
(K - 12) and as a Generalist (4 - 8). I am in my 15th year as an educator and this will be my 7th year teaching 6th grade math here at the Greenways Intermediate School. I have worked one year
as a Differentiated Learning Coach for the District.
I am married with 2 sons (both in college). I love to travel (ask me about my trips to Alaska and Montana!), watch my boys in anything they're trying, read and explore new things.
I can't wait for this year - remember, numbers are everywhere!!
Tell me and I'll forget. Show me, and I may not remember. Involve me, and I'll understand.
Native American Saying


text:
It's official.
PMB's Top 10
PMB's Top 10Here's how The Post and Courier's Phil Bowman ranks the top 10 high school football teams in the Lowcountry:Rk Last Team Comment 1. 1. Goose Creek Gators are 38-2 the past three years 2. 3. Wando Warriors ready to pass the playoff test 3. 4. Timberland Wolves should roll after having week off 4. 3. Bluffton Bobcats begin Division II-AAAA playoffs on road 5. 5. Stratford Knights put up good fight against Gators 6. 6. Hanahan Hawks might be most underrated team in state 7. 7. Bishop England Bishops clash with Silver Bluff on Nov. 23? 8. 8. Summerville Wave puts five-game winning streak on the line 9. NR. Cross Trojans' offense was off the charts last week10. NR Cane Bay Cobras have long trip to face South Pointe
The South Carolina High School League confirmed over the weekend that Wando's Alexis Glover is the all-time winningest volleyball coach in state history.
Glover entered the 2012 season 12 victories behind Peggy Anthony of Pickens, who posted a 730-154 record from 1977-2002. Wando went 23-8 this season to give Glover a 745-261 record, meaning she will appear in the next edition of Palmetto's Finest, the official record book of the High School League.
"It's an honor," Glover said. "I played on Kathy Blackman's first team at Bishop England and she retired with 500 wins. I remember when I first started coaching I thought to myself, 'When I get to 500 wins, I know I have made it.' Well, I guess I have made it."
Glover began her coaching career at Spartanburg in 1981 and returned to the Lowcountry to coach Wando in 1985. She has led the Warriors to five state finals and one state championship in 1993.
She said it was an honor to be on a list that includes three coaches from the Lowcountry: Summerville's Teresa Kendle is No. 4 on the list and Blackman is No. 8.
"All of the coaches on the list are pioneers and icons," Glover said. "You have coaches like Barbara Wilkes (North Central) and Cheryl Brown (Ninety Six) who started the sport and helped it grow. Back in the 1970s, you didn't play as many matches as you do today. The coaches in the 1970s were really restricted because you played 16, 18 games, 20 if you made it to the state championship."
Glover plans to coach five or six more years. If she continues on her pace, she could reach 900 career victories.
Davis wins Heisman
Summerville's Carson Davis and Spartanburg's Kathryn Funk have been named South Carolina Wendy's High School Heisman Award winners.
Davis is a swimmer for the Green Wave and placed in the top 10 in two freestyle events at the state meet.
He has a 4.8 GPA and is No. 3 in his class of 582. He is the student body vice president and is a member of the National Honor Society as well as the Spanish and math honor societies.
"It's quite an honor," said Davis who plans to attend either the University of South Carolina or the College of Charleston. "I was pretty surprised."
Funk is a golfer who led the Vikings to the region championship.
Created in 1994 by Wendy's and the Heisman Memorial Trust, the Wendy's High School Heisman Award recognizes outstanding high school seniors nationwide who excel in athletics, academics and community leadership.
Follow Philip M. Bowman on Twitter @pandcphil
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text:
Jul 24 2007
Sigh. Tiramisu. The first time I tried it was back when I lived in L.A., and it happened to also be the first time I tried risotto. I was having dinner with my L.A. boss, her boss from Connecticut, and my four other coworkers. The risotto experience was triumphant enough—the creamy, al dente deliciousness of each bite just about did me in. But then the Connecticut boss took the liberty of ordering a round of Tiramisu for the table…and my life has never been the same. I mean that, too. It changed instantly and was forever altered. But in a really good way.
Tiramisu. If I had to describe it to a lay person, I would say it's a layered, creamy dessert with a wonderful coffee flavor in the background. To someone more detail oriented, I'd say this: Tiramisu is a layered dessert of Italian origin. It layers espresso-soaked savoiardi—that's another name for crisp, sugary ladyfinger cookies—with a heavenly mixture of whipped cream, mascarpone cheese, and zabaglione, which is a cooked egg/sugar/Marsala wine mixture. That's the technical explanation.
The visceral explanation is that the combination of the crispy ladyfingers, the strong coffee flavor, and the tangy-but-sweet cream/cheese mixture is enough to make your eyelids flutter, and I don't necessarily mean from diabetic shock, though that can be a possibility. There are lots of cheap (though, I'm sure, tasty) knock-offs of Tiramisu, because the authentic version can seem very, very intimidating. But having tried all different permutations and variations of this remarkable dessert, I'm here to tell you that there's nothing like the real thing. And it's really not as difficult as you'd think.
First Up! The Cast of Characters: Eggs, sugar, Marsala wine, cream, Savoiardi (ladyfingers), espresso or strong coffee, vanilla, mascarpone cheese, and cocoa. Prepare yourself for greatness, my friends.
Put some water into a saucepan. Bring it to a boil, then reduce heat to a simmer.
Now find a mixing bowl that will fit over the top of the pan, but not sink all the way in. (A poor-man's double boiler!)
Now we need five egg yolks. Here's how I do it: crack an egg into a small bowl. With very, very clean hands, reach into the bowl and get the yolk, letting it rest on your fingers.
Let it sit there for a second until all the whites fall back into the bowl.
Now slide the yolk right into the mixing bowl.
Repeat four more times until you have five yolks. Yes, I broke one. Wanna make something of it? The world is an imperfect place.
To the bowl, add 1/4 cup sugar…
…And whisk together until pale yellow. Here's what it looked like when I first started whisking it.
If you whisk briskly, it should take about three minutes. The mixture should be pale yellow and thick.
Now take Marsala wine, or you can use brandy if you prefer.
Now place the mixing bowl onto the simmering water…
And add the Marsala wine gradually…
…Whisking constantly as you add.
Now cook over the simmering water, scraping the sides and bottom occasionally.
Within five minutes, it should look like this.
Now, cover with plastic wrap and refrigerate for at least 45 minutes, or until cool.
In the meantime, open 2 packages (1 pound total) softened (room temperature) mascarpone cheese. I think a substitution for mascarpone is cream cheese with a little sour cream added, but I really don't know what I'm talking about.
And stir it a few times to get it soft and smooth.
Now take whipping (heavy) cream…
Now, to the bowl of whipped cream, add the softened mascarpone cheese…
And the chilled zabaglione you made earlier.
Now fold mixture together gently.
You definitely don't want to beat the heck out of it.
When folded together, cover with plastic wrap and refrigerate 1 to 2 hours.
Now measure 1 1/2 cups brewed espresso or VERY strong coffee. (Pay no attention to the fact that I inadvertently measured only 1 cup. The world is an imperfect place.) (Have I said that before?)
To the coffee, add 1/4 cup Marsala.
Now unwrap the savoiardi, or ladyfingers. See how delightfully light and crispy they are?
Arrange them in a single layer in a 9 x 13 pan.
Now take the coffee mixture and spoon 1/2 to 1 tablespoon over each ladyfinger. They're very absorbent; you want them just moistened, not soaked.
Just keep it under 1 tablespoon per cookie and you'll be fine.
Now plop 1/3 of the cold cream/mascarpone/zabaglione mixture on top.
Next, sprinkle a thin layer of cocoa powder.
Now repeat the process two more times! Think lasagna. But with no tomatoes. Or noodles. Or salt. Or meat.
Spoon coffee mixture over each cookie…
Spread another 1/3 of the cheese mixture and sprinkle with cocoa.
And ONE MORE TIME! A layer of savoiardi…
Plop the final layer of cheese on top…
Spread it thin…(And while we're here, notice the small lumps in the cream/cheese mixture? I've never made tiramisu without lumps, because to achieve that you'd have to really beat the heck out of the mixture. I think that ruins the integrity of the dish, as the small lumps actually make it a little more rustic and very un-Cool-Whip-like. Not that there's anything wrong with frozen dairy topping, but it has no place in Tiramisu.)
Now sprinkle with cocoa, and you're finished!
Now just cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy. So MANGIA! MANGIA!
To serve, spoon out helpings onto individual plates. Or do what I do and just stick a fork in the dish. Lord knows you've earned it!
Print Options
- Prep Time:
- Cook Time:
- Difficulty:
- Intermediate
- Servings:
- 8
- 5 whole Egg Yolks
- 1/4 cup Plus 4 Tablespoons Sugar, Divided
- 3/4 cups Marsala Wine, Divided
- 1 cup Whipping (heavy) Cream
- 1 pound Mascarpone Cheese, Softened (Room Temperature)
- 1-1/2 cup Brewed Espresso Or VERY Strong Coffee
- 1 Tablespoon Vanilla
- 1 package (7 Oz.) Savoiardi Or Ladyfingers
- Cocoa Powder, For Dusting
Preparation Instructions
In a saucepan, bring some water to a boil, then reduce heat to a simmer. Find a mixing bowl that will fit over the top of the pan, but not sink all the way in. (Do-it-yourself double boiler!)
Put 5 egg yolks into the mixing bowl. Add ¼ cup sugar and whisk until yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup Marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the pan. Cook until thick. Cover with plastic wrap and refrigerate until cool.
Place mascarpone cheese in a bowl and stir until smooth. In a mixing bowl, combine whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
Measure 1 ½ cups brewed espresso. Add remaining Marsala and vanilla. Arrange the ladyfingers in a single layer in a 9 x 13 pan. Spoon a small amount of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop 1/3 of the cold cream/mascarpone/zabaglione mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semi sweet chocolate. Repeat the process two more times.
Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates.
Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.
140 Comments
Melissa in NZ On Tuesday, July 24 at 5:04 am
Oh now you sound like Bob the Builder: "Can we do it? YES WE CAN!"
Yes, I need to get out more.
This looks awesome. I've never had the courage to make this and it's my favourite dessert. Next to your peach crisp.
Kim On Tuesday, July 24 at 5:34 am
I LOVE Tiramisu, and actually found a recipe years ago from weight watchers that was AWESOME, and with a lot less calories.
I haven't made it in years, but I think I am going to make your recipe real soon!
Carina On Tuesday, July 24 at 5:44 am
Tiramisu is heaven! I used dark rum once when no marsala wine was to be found in my kitchen. A great substitution, it worked like a charm.
Tiger Lamb Girl On Tuesday, July 24 at 5:55 am
In the words of Mike, "Oh Lord."
I guess this mean you're gonna be on the stairmaster in an ocd sorta way – again, lol.
Note to self, in the interest of fitting into my fat jeans and avoiding having to buy more clothes:
I'm not making this.
I'm not making this.
I'm not making this.
Laura in OH On Tuesday, July 24 at 6:11 am
So, my question is….
Did you get new neighbors, have company over, or eat the majority yourself? PLEASE don't tell me you ate some and threw the rest away……LOL! Sorry, I just couldn't resist that (tucking tail if I had one).
On a different note, thanks for brightening my days Ree. I am becoming concerned though about my seemingly addictive behavior. I had this annoying twitch all day Saturday when there was no post showing up….geez
Gail On Tuesday, July 24 at 6:29 am
Aww, thanks Ree! You made one of my very most favorite desserts in the world just for my birthday!! And it's calorie free this way (looking at pictures on the internet!)
s. patel On Tuesday, July 24 at 6:51 am
i'm one of those people (you may need to cover your ears for a minute) that has never liked tiramisu. but when you make it look and sound like that, i may have to give it another try!
Jenni in KS On Tuesday, July 24 at 6:52 am
I think I've made the fake kind before, so I'll have to try this recipe. I just can't believe you didn't make your own ladyfingers, Ree. Or milk your own cow and separate the cream. Or learn how to make mascarpone for Pete's sake. Slacker;o)
Oh, and the other day I came across a little extra of that cream cheese icing from the 4th of July cake. I was worried that it might go bad if left in there much longer and I hate wasting food. So I picked up a spoon and ate the whole 8oz container. And then I checked out my fat roll in the mirror. It was worth it.
Briget On Tuesday, July 24 at 7:06 am
I figured you'd get around to tiramisu eventually! This looks fabulous, but good grief, Ree! I'm making the peach crisp today, and now I gotta make tiramisu, too?? Oh, well. Diets are overrated. But I think I may go buy a stairmaster.
Miz Booshay On Tuesday, July 24 at 7:15 am
Happy Birthday Gail :o)
This is one fancy treat I have taught all my children to love.
What IS it about Tiramisu?
If I make this…
they will love me forever.
Wait a minute.
They already do.
They will think I have arrived!
Thanks Ree!
You're a doll!
Phyll On Tuesday, July 24 at 7:16 am
I haven't made tiramisu in ages..Thanks for the nudge.
I also prefer making this in a flat dish as opposed to say a bowl or trifle dish…Looks better doesn't it?
Robin On Tuesday, July 24 at 7:20 am
Oh. My. Goodness. I eat this once a year when we go out to dinner at a fancy Italian place we love (expensive).
I have never made this. But if I was going to, this is the recipe I would use.
Salivating on the keyboard is not a good thing….
dawn On Tuesday, July 24 at 7:25 am
Being a true Italian, I was afraid you were going to be one of those people who use something like sour cream for the recipe. Thank you for not being that person.
However, it should be whipped smooth – lumps do detract from the sinfully good taste. I'm sorry but it is true – no respected Italian cook will have lumps in their tiramisu.
Jennie On Tuesday, July 24 at 7:48 am
Thanks for that, it looks yuuummy. I will make it someday, because I LOVE tiramisu and am surrounded by many fine Italian restaurants that serve it. However, I am currently off sugar and flour, so I will wait patiently. One of these months I'll go off the wagon and have a PW dessert week till my eyelids flutter.
April On Tuesday, July 24 at 7:49 am
Oh, good Lord… I LOVE Tiramisu. In fact if I could only have three things for the rest of my life they would be beef tenderloin, avocados and tiramisu. Thanks for this.
connie in nm On Tuesday, July 24 at 7:54 am
Love tiramisu! Used to eat Veal Scallopine Marsala at a fabulous Italian Restaurant in Dallas when we went to shoe markets.
Once I discovered Marsala wine (just to open the bottle and smell it is heavenly)nothing was ever the same.
I have trouble finding Marsala in my not-so-small town. I doubt I could ever find marscapone cheese or Italian ladyfingers. This will involve a trip to a larger city.
Yum, Yum, Yum!!
And, yes, curious minds do want to know: who ate all that tiramisu in 24 hours before it went bad????
erika On Tuesday, July 24 at 8:00 am
Wow, that looks fantastic! On a side note, have you ever tried the Nielsen-Massey vanilla? It will change your life. They sell it at Williams-Sonoma. You won't be able to buy generic vanilla extract again.
Julie On Tuesday, July 24 at 8:11 am
Oh. My. Gosh! That looks divine. I can't wait to make it. You are heaven sent.
Patricia Scarpin On Tuesday, July 24 at 8:22 am
I have never had tiramisu (I know, shame on me!) and after your step-by-step post I will try it asap – love your blog!
Leisha On Tuesday, July 24 at 8:28 am
Something about your pictures and encouragement make it all seem easy? Nice job!
Dee On Tuesday, July 24 at 8:29 am
Forget about eating this…I might as well slap it on my thighs right now! IT LOOKS SOOOOOOOOO GOOD!
Rebecca On Tuesday, July 24 at 8:44 am
Can't wait to make this.
I do live in a big city so I'm hoping I'll find all the ingredients at my local grocery store!
I once again reiterate from my last comment that it's only fair a stairmaster and treadmill should be prizes for one of your name that photo contest.
I'm waddling off to the store now to get the ingredients.
nancyb On Tuesday, July 24 at 8:48 am
Oh my that looks yummy! We hosted a German exchange student this year and she made her mother's version of tiramisu for us several times. Instead of coffee, she uses a fuit juice, a layer of blueberries and raspberries, then the creamy layer and cocoa. Not nearly this decadant but it's great in the summer when berries are in season! You made my mouth water…..what are we going to do about that?!
Louise JOhnson On Tuesday, July 24 at 9:00 am
I can't wait to try this!!!! I'll bet my "Marlboro Man" will love it.
mjhelme On Tuesday, July 24 at 9:14 am
ree, You have the silliest and most original way of getting out egg yolks.
And I've made tiramisu before, when I was 18 or 19. I was really excited that I'd have to get special coffee liquor, but being underage, I sent my brother out to get it for me. being the cheapo he is, he bought the bottom shelf stuff. To compensate, I thought I would just add extra the amount my recipe called for.
IT was TERRIBLE! strong, gross, and really really hard to go down. I (almost) swore off drinking forever, if that made such a dessert with huge potential taste like THAT.
I haven't made any since.
Maybe I'll try this!
Amy On Tuesday, July 24 at 9:15 am
I can't find marscapone cheese! Is there an acceptable substitute?
kit On Tuesday, July 24 at 9:22 am
Love the recipe. Tiramisu is one of my hubbie's signature recipes. I'll print this one out for him to add to his collection, and have a good excuse to get him to make it again.
Becky H On Tuesday, July 24 at 9:24 am
another recipe I`ll have to try. I had leftover icing from the 4th cake like Jenni KS. I made cupcakes and had a "Cupcake & Martini" party. We voted Oprahs favorite martini as our favorite. Might have been better if I just ate it like Jenni did!
Rachel On Tuesday, July 24 at 9:29 am
My mother-in-law is heading to town right now to pick up the ingredients that I don't have at home. But I think I may try halving the recipe so I don't end up weighing a ton!
Kaytabug On Tuesday, July 24 at 9:30 am
TIRAMISU???!!! You are a goddess Ree! Ever since my BFF sent me a link to your site for those meaty beefy sandwiches… I have been hooked on reading you and I must be a visual learner as I LOVE love love love your step by step by step photo instructions! Thank you just doesn't seem enough!
KarenDV On Tuesday, July 24 at 9:32 am
You may be hearing from my doctor next week. It has been torture reading your recipes while we've been in the throes of a kitchen remodel. Next week we're done, and my arteries and I will have to make up for lost time.
By the way (and I realize that you will back slowly away from your computer and make for the hills when you read this) but I had the craziest dream about you a few nights ago that took a bunch of stuff from your other blog and mashed it together into a product even my twisted mind can't comprehend. The climax involved my driving one of your large pickup trucks through some small town near wherever you live at 65 mph and careening into a gay pride parade led by a little person in a Radio Flyer wagon (don't know if that part came from your blog, but I guess it could) and subsequently you in the passenger seat getting angry with me because somewhere along the way the cattle horns strapped to the front of the vehicle had fallen off. I was sad that you weren't my friend any more. And now that I've related this dream you never will be.
Going back into lurkdom, lucky for you,
M&Co. On Tuesday, July 24 at 9:37 am
Oh that looks awesome! We're eating Gluten Free/Dairy Free and Feingold Stage I for the BoyChild but I can live through you, right?
Hayley On Tuesday, July 24 at 9:38 am
What if you don't like coffee. Is it still something to try? It looks really good!
Krista On Tuesday, July 24 at 9:42 am
On our 1 yr anniversary, dh and I took a dinner cruise on Lake Michigan. When it came time to choose what we wanted for dessert, we asked our waiter what he recommended. He happened to be from Italy and suggested Tiramisu, referring to it as "el fine del mundo" (the end of the world). We still call it that today as it is that good. Thanks for the recipe, I'm always searching for a new one.
Rachel On Tuesday, July 24 at 9:43 am
Okay Ree, I may be rethinking the flan I make for dessert for my dinner party next week… *g*
Rachelle H On Tuesday, July 24 at 9:45 am
I officially really really really love you!!!!!!!!!!!!!!!!!! Tiramisu is my absolutely, positively favoritest dessert in the whole wide world!!!!!!!!!!!!!!! You are a dream. Did I mention that I love you?
JamieLou On Tuesday, July 24 at 9:56 am
Mmmmmmmmm….I know what I am making this weekend!!! Thanks for a recipe the way it should be! People who do not like Tiramisu have only eaten really bad imitations.
Love your website!
Teryn On Tuesday, July 24 at 10:15 am
I actually think I could do that … but then I'd have to eat all of it.
Anne On Tuesday, July 24 at 10:47 am
It sounds and looks fantastic. But I have a liver condition and can't have any alcohol at all. What would you sub for the marsala wine?
Colleen On Tuesday, July 24 at 10:49 am
Thank you, Ree! I've been looking for the perfect Tiramisu recipe for the last couple of years and it looks like I've found it.
Thanks for all the work you put into these recipes for us. The step by step is a lifesaver. It takes the Scare Factor out of a seemingly difficult recipe.
SoCalLynn On Tuesday, July 24 at 10:56 am
My husband and I went out Sunday night…just for Tiramisu! It is my favorite dessert. I will have to make your recipe and then, maybe, I won't have to go out for it anymore!
Thanks for the great recipe!
Angela in CA On Tuesday, July 24 at 11:00 am
aaahhhh! Tiramisu! The very first time I experienced Tiramisu I was in Rome is a little cafe right outside of the Uffizi. I thought I had died and gone to heaven right there in front of David (well the copy of) standing in the square….what a great memory. Ever since I have been trying to find a Tramisu that equaled it but hey I was in Italy, you can't get any better than that!
I have never tried to make it but this looks intriguing so I might just have to give it a whirl!
Thanks for sharing
Barb Szyszkiewicz, sfo On Tuesday, July 24 at 11:35 am
Oh my goodness, that looks delicious! I never really knew what all went into Tiramisu before–but you have me wanting to try some now.
Right now.
Anonymous On Tuesday, July 24 at 11:38 am
Whoa. This looks illegal!
Into my official PW cookbook it goes, though.
Angie On Tuesday, July 24 at 11:49 am
OMG You evil wretch!
This is my FAVORITE. That thing that I was lucky I could only get at the italian restaurant because otherwise I'd live on it.
Josie On Tuesday, July 24 at 11:52 am
Having been born in Italy and migrating to California when I was four, you can only imagine the kind of food I grew up eating. My mother can make dirt taste good. (A quote from my husband.)
So, in case anyone is wondering, Tiramisu means "Pick Me Up." It's normally served in the afternoon with a small glass of wine or espresso…you can only imagine what Tiramisu and espresso does to your body…other than make it vibrate!
It Italy, desert is usually just fruit and nuts with…espresso of course!
Melina On Tuesday, July 24 at 12:03 pm
This looks awesome!
If I can't find these special cookies, what else can I use?
Thanks for all your recipes from Quintana Roo, Mexico!
Trish K On Tuesday, July 24 at 12:27 pm
Okay, way too good! I will have to make this this weekend.
I did tag you for a quick little meme at my site..just so people could see this wonderful recipe!!
angela On Tuesday, July 24 at 12:51 pm
I want to make out with this post. I loves me some tiramisu.
Linnea On Tuesday, July 24 at 1:01 pm
Oh my God! This sonds lovley! I have to try it soon. Maby tomorrow, or tonight… or..
Butterflykisses On Tuesday, July 24 at 1:02 pm
I have died and gone to heaven! I absolutly LOVE tiramisu. I can hardly wait to try this recipe! Because now I feel like I can actually try to make this wonderful dessert! Thanks for all your step by step instructions, it makes it less daunting!
EJ On Tuesday, July 24 at 1:34 pm
Are you getting sick of me telling you, "I make that, too!" every time you post a new recipe?
I made this DAILY when I worked in an Italian bakery, for a couple years. We added chocolate shavings to the top, but other than that it was much like yours! I don't think there's a good substitute for mascarpone cheese — just pony up and use the real thing.
Here's my tip for assembly-line-quickness: just have a bowl of cooled, sweetened espresso next to your serving-dish. Grab a couple ladyfingers at a time, dip them in, give 'em a shake so they're not dripping, and layer in the pan(s). Much quicker and easier than spooning, and gets the ladyfingers soaked-through much better. (There should be no crispy edges 'round the tiramisu!)
And did you mention that tiramisu freezes EXTREMELY well? Just press the plastic down onto the top layer and wait for the final garnish until you thaw it.
Julie On Tuesday, July 24 at 2:46 pm
I don't consume coffee or wine, so I guess this dessert is out of the question, but it does LOOK divine! Just wanted to say that I wish all cookbooks had directions/photos like yours!
Becoming Quickly Addicted to The Pioneer Woman
Christine On Tuesday, July 24 at 3:39 pm
Ok PW…I am trying to diet here and find it impossible not to try your recipes and make myself plumper by the day!
I love you, oh wait is that kinda stalkerish? Sorry, but I do love you. I think DH loves you to.
I am eagerly awaiting the next sinful recipe.
Nicole Mc On Tuesday, July 24 at 8:00 pm
I have to know, what is the candy bar under the heavy cream??? Did you not use it?
Loving Annie On Tuesday, July 24 at 9:12 pm
Happy finger licking good evening to you, Ree !
I'm so glad I found your blog !!! Your recipes and pictures and instructions ROCK !!!!
Haley On Tuesday, July 24 at 9:18 pm
Dear God, I don't know that I will be quite bored enough this weekend to attempt this one, but it's a good thing since the bank girls' bottoms are a teensy bit bigger since you started blogging recipes.
Peter (husband of Greta) On Tuesday, July 24 at 9:26 pm
So, what you are saying is, if it wasn't for Connecticut, you might never have found this love of Tiramisu? Hooray, we are good for something!
claudia On Tuesday, July 24 at 9:27 pm
Excellent!! And thank you so much for stressing that cool whip has no place in the tiramisu!! I totally agree. It's not that difficult to make the real thing. And yes, you can use the cream cheese as a mascarpone substitute, but I've never tried it with the sour cream so I can't confirm that. Also, if you want an extra little oomph, you can add something like brandy or Kahlua to the coffee instead of the Marsala!!
Kristen On Tuesday, July 24 at 9:34 pm
From one fellow Ina Garten fan to another- Wooppee for fatty desserts! This looks so sophisticated, yet fatty and good. It's the best recipe for tiramisu (including Ina's) that I've seen. Can't wait to give it a try.
Also, I am extremely impressed with the American frontier. Mascarpone cheese? That is way cool. Oh yes, by the way- your husband is quite the hottie.
Pioneer Woman On Tuesday, July 24 at 10:34 pm
Nicole MC…you caught me!
I was going to use the chocolate to make chocolate curls for garnish…but I didn't.
That'll be a separate post altogether.
Thanks so much for your comments/thoughts, everyone.
avra On Tuesday, July 24 at 11:12 pm
Wait, wait! Are you closing the comment for this post? I have one question to ask. Very crucial, important question. Can I skip the wine? Or is there any substitute for the wine or brandy? Erm, I don't drink.
Janice On Tuesday, July 24 at 11:45 pm
Oh, my gosh! This is just to die for!!!! I am a lurker on your other blog but when I saw a picture of your tiramisu on it I just had to comment. I really love the way you explain your recipes complete with tons of pictures – that's the only way I can follow a recipe for some reason (and I'm not even a blonde). I have always wanted to know how to make this but a lot of the recipes out there are way too complicated for me. So thank you, Ree, for posting this up!!!
JFS in IL On Wednesday, July 25 at 8:15 am
My Italian in-laws would be proud of you (esp. the four Great Aunts who all lived to be over 100!) When I saw this recipe I must confess, my first thought was "Ha! Bet she had to use cream cheese!". I didn't expect you'd find mascapone out in the ranching wilderness 9I mean, no Starbucks, you MUST be in the wilderness, right?)
Shigeta On Wednesday, July 25 at 9:53 am
Oh great Pioneer Woman! I tip my hat to thee. No idea how I found your site, but I love it. Love it so much I went back and and read the whole thing. 4th of July I made the queso dip and everyone loved it. Made Marlboro Man's chicken sandwich (bacon and colby cheese, etc) and it was delish. I'm thinking about doing the brisket along with the corn casserole. I love that you provide pics making it hard for you to screw up the recipe.
Melene On Wednesday, July 25 at 2:48 pm
I have to admit I've never been a huge tiramisu fan, but these pictures just might change my mind. But~ this past Monday night was my last night to be without children for awhile. My girls had been with grandparents for 10 days and my husband is the Air Force and deployed. So, I had my two best girlfriends over for a yummy dinner and the best part was your Peach Crisp with Maple Cream Sauce. Thank you so much for that wonderful recipe-and both your amazing blogs!
Jen On Wednesday, July 25 at 5:36 pm
A while back, I was well and truly hooked on this fantastic Toasted Almond Cream Cake that Whole Foods sells in their bakery just to tempt me. By way of explanation, it's basically like crack, only not illegal yet.
Which was fine, except that after a while, gas prices made it fairly impractical to keep driving two hours to the nearest Whole Foods to get some. And doing without it was out of the question (addiction is serious, dammit!), so I set out to make my own.
Not only do I live out in the sticks, I live out in the sticks in an area where stores carry things like Bud Light and twinkies and lard and GPCs. The nearest mascarpone to be bought was over an hour away in another state. So, I started making my own. (I do have a point, and I am getting to it, I swear.) Anyway – I know that mascarpone is relatively pricey and not always easy to find, but mixing cream cheese and sour cream doesn't even come close. It's a sad fact of life that no combination of anything else will compare to real, honest-to-goodness mascarpone. So, I just wanted to point out that you can make your own, homemade, delicious mascarpone with a few cups of heavy cream, a pinch of citric acid, a double boiler, and a cloth to strain it. It's easy, much cheaper than paying retail price, and best of all, is absolutely delicious.
Suzie On Thursday, July 26 at 12:55 am
Oh! my! gosh! Tiramisu?!? How wonderful to have a recipe I can actually follow!
I must tell you a quick story.
Years ago my husband and I were at a fancy schmancy company dinner, and my youngest daughter wanted every detail on our return. I told her we had tiramisu and that it was delicious. She gave me an odd look, and asked how 'terrible soup could be delicious"?
So at our house we always refer to it as terrible soup, and now daughters 4 all love it.
I'll have to make this for them someday soon, and see what they think of homemade terrible soup.
Thanks for the recipe,
Norma On Thursday, July 26 at 3:03 am
Sounds yummy. When I worked in an Italian restaurant, we would use some Godiva Liquor with the espresso. It was always a wonderful treat!
Martina On Thursday, July 26 at 12:48 pm
I love… YOU!
I just discovered this website a week or so ago and I love it, I love the recepies, I love the pictures and the way you describe everything so thoroughly (I probobly didn't spell that correctly but give me a break, I'm swedish!) and so witty that I can't help but loving you too!
Keep it up!
Eva On Thursday, July 26 at 9:52 pm
Wonderful! New-ish reader, first-time commenter, here. Tiramisu is my favourite dessert, and this is a great-sounding recipe. When I was in Europe, an Italian waiter told me what the name means (as already noted above, "pick me up"), and his explanation for it was that real Italian tiramisu is so good that once you have had some, you are quite prepared to die, for God to "pick you up" and take you straight to heaven. ;D
I'm inclined to agree with him, and I can't wait to make this! Thank you.
Alice On Friday, July 27 at 8:41 am
Question. How big is the package of Lady Fingers? The only size I could find was
7 oz, but it seems so small.
Not quite frontier Cook On Friday, July 27 at 2:05 pm
If you don't soften the mascarpone to room temperature before mixing it in, your creme mixture will be lumpy.
Shelly On Friday, July 27 at 3:57 pm
Oh no you don't, Ree. Oh NO you don't. Seriously, trying to pass off Tiramasu as a dessert? Like the peach cobbler with the maple cream? Yeah. I made it. I know your tricks. Because while, yes, it may have started as a dessert, it became abundantly clear that it was also breakfast. And a midnight snack. And a mid morning snack. So, don't even. Do NOT try and pass this off as dessert. I'm on to ya.
Libby On Monday, July 30 at 5:25 pm
I am sooo excited to try this recipe. Does it matter if the Marsala is the dry kind? I picked up sweet Marsala by mistake.
Alessandra from Italy On Tuesday, July 31 at 8:03 am
Ciao Ree!
I have visited your website countless times and loved your recipes, the infamous marlboro man sandwitch has become my regular once a month indulgence to myself, as I need any!
I like your tiramisu but the real italian one doesn't have wipped cream.
If you are interested into switch recipes -as I run a cooking class in Cortona, Tuscany, Italy- that will be a pleasure.
What I like about your cooking style -aside of the recipes that are great!- is the similarity with Italian cooking philosophy. Love, sharing, sociality…wow, am I deep!
My name is Alessandra!
sue On Tuesday, July 31 at 8:17 am
I love your cooking site and will have to also check out the blog. You make things look so easy with your great directions and photos that even someone with minimal cooking experience would want to try it! Hope you don't mind if I link to ya~~
Jenn M. On Tuesday, July 31 at 7:12 pm
Oh good gravy, you are KILLING me, and i LOVE It…..LOLOL!!! My absolute favorite and I am going to make it for my anniversary darn it! It will be worth the 3 lbs. I will gain overnite….hehe
Jennifer Mattix On Tuesday, July 31 at 7:28 pm
~sigh~ Tiramisu
I think I could have a girl-crush on you.
MamaLady On Wednesday, August 1 at 10:55 pm
I cannot wait to try this.
Do you live on your treadmill? Or does your husband keep you in the fields with him working? 'Cause if I ate even 1/2 of the recipes you post I would not be able to fit through my front door.
Thanks for sharing all of your wonderful recipes here and your stories at your other blog.
Shelley On Thursday, August 2 at 8:44 am
Hello. This is the first time I have ever visited your site. A girlfriend recommended this recipe because I LOVE tiramisu. Question – I went to buy some of the ingredients last night and the gentleman at the grocery store said there were 2 types of Marsala wine – one sweet and one dry. He said if I was making tiramisu, I should use the sweet. The dry is more for chix marsala sauce, etc. The recipe looks like I should use dry Marsala. Now I am confused. Can someone please clarify which one I should use? Also, if I want it to have a little "extra kick" should I use coffee liquor instead of the regular coffee or will that make it too strong?
Mandy On Tuesday, August 7 at 2:21 pm
Amaretto is a good substitute liquor for the Marsala. One of my favorite desserts to make! This recipe looks delicious and can't wait to try!
Kathryn On Monday, August 27 at 9:55 pm
Ok – REE – you so rock! Thanks for posting this. I am making it now – letting things chill before the big assembly. And I just noticed you posted it on my birthday – that's a great gift! Thanks!
This is the best foodie recipe blog I have ever seen. It's going up on my fun sites not to miss bit on my blog.
Thanks so much for unravelling the tiramisu scary, in way over my head mystery. I think I can actually do this!!! So far so good…
Molly On Thursday, September 27 at 9:54 am
Oh this is HEAVENLY.
extinah On Sunday, September 30 at 7:53 pm
hey there! I made this yesterday for a friend's birthday gathering (with dancing all night afterwards), and it was a huge hit! people kept paying me the nicest compliments–and i kept telling people i found the recipe on your site. :]
only thing was that i couldn't find those savoriardi lady fingers anywhere, do i had to use the safeway brand ones (the tiny squishy ones).
another successful recipe! (of course the birthday boy also wanted the peach crisp… spoiled!)
August On Sunday, October 21 at 5:40 pm
Hello, stumbled across your website and have found it absolutely delightful so I thought I'd tell you so! The tiramisu looks delicious, gotta try making it soon.
August from Michigan
McLurkypants On Monday, October 29 at 8:46 pm
For those who find the lumps offensive, I would try beating the hell out of the marscapone/zabaglione mixture and getting it super smooth before folding in the whipped cream. Having the 2 parts similar in temp before combining should help keep the lumps down also.
Tiger Lamb Girl On Monday, November 12 at 1:28 pm
Okay. I didn't make it. Until today. It's now in the fridge – chilling. From the finger tastes (I'm messy when I cook) along the way? It's going to end up being my supper tonight.;)
Val On Tuesday, November 13 at 6:04 pm
I make an almost-identical tiramisu. I mix the mascarpone with the slightly cooled-down egg/sugar mixture, and that takes care of lumps. After it cools in the fridge, I fold the beaten whipped cream into it.
I also do not use Marsala–the kids don't like it ;). Instead, I mix 2/3 cup espresso with 1/3 cup Kahlua, then roll each Savoiardi biscuit in this mixture before placing in the dish.
One more tip–semi-sweet chocolate curls add a little more flavour. I use a vegetable peeler to curl the chocolate onto the cocoa-powdered top.
EmJay On Friday, November 16 at 4:13 pm
Just made it this morning for a holiday dessert contest at work this afternoon after thinking about it since this was first posted and wondering when I would get the opportunity to make it and have it eaten by someone other than me. Guess what? I won first prize. Usually my pumpkin cheesecake rocks the contest, but not this time. Thanks PW.
McLurkypants was right. Really beating the marscapone/zabaglione mixture before adding to the whipped cream took care of the lumps.
I would love to see how to make the chocolate curls.
Chopped Liver On Sunday, November 18 at 10:46 pm
Looks fantastic, but I can't be the only person afraid of raw yolks, can I?
I wonder if egg substitute will work.
Val On Tuesday, November 20 at 11:30 am
The yolks are cooked over the double boiler, silly girl!
maryellen On Wednesday, April 16 at 9:38 am
I just wanted to also suggest that you can make a kid friendly version of this using Ovaltine. When we lived in Italy I took a cooking class and they made a grown up version and a child version
Amy On Sunday, April 20 at 12:28 am
OMG, I just made the tiramisu… flipping delicious!
That's really all I can say… it's THAT good
Sandy On Wednesday, April 23 at 2:02 pm
to make chocolate curls — use a veggie peeler to 'slice' pretty curls fr the sides of a chocolate bar (room temp).
LOVE this dessert although when I make mine I use soft cookies… and if you use a pastry brush instead of 'pouring' the liquid on the cookies the desert will last much longer and taste better as the flavors really meld!
great recipes throughout!
Stacy On Monday, April 28 at 5:49 pm
made this the other day and my friedns are already oohhing and ahhing how fab it was and want the recipe. I used Brandy and to be honest I would prob cut down on the alcohol It as a little strong for me.
Lisa O On Monday, May 26 at 8:59 pm
OMG- I made this yesterday with Dunkin Donuts French Vanilla coffee, Godiva White Chocolate Liqueur and only two layers of the soft, spongy type ladyfingers. It was TO DIE FOR!
Tina4617 On Wednesday, June 4 at 9:54 pm
I am helping a friend with her wedding…and she doesn't want the traditional wedding cake…she wants tiramisu. Since you have made this – any thoughts on how to make this recipe feed 350…and look lovely enough for photos to last the marriage???
Sheena On Sunday, June 15 at 3:01 pm
Just wanted to let you guys know that their is a recipe for something called a tiramisu cake. It's on another website allrecipes.com which incidently is where I found this website mentioned. It's easy uses ingredients that are easy to find and has the wonderful same flavor of tiramisu. I like it because i can never find masc. cheese or ladyfingers…
Ethan On Tuesday, June 17 at 5:15 am
I have not had it yet but I bet it's yum.
I hope will mum make it because it looks so yum.


text:
Cowboy Jazz: The World of Western Swing
by Jim Allen | June 6, 2013
Is Western swing jazzed-up country or country-flavored jazz? The answer is both and neither. Initially, it was what happened when Western string bands of the late '20s starting mixing the "hot" school of jazz with early country sounds to get the crowds hopping at the dance halls. At the start of the '30s, The Light Crust Doughboys codified and popularized the Western Swing style, and when Doughboys Bob Wills and Milton Brown branched off to start their own bands, things really started taking off.
Ultimately, everything from blues to accordion polkas was assimilated by Western swing, where the often dazzling displays of instrumental virtuosity never detracted from the danceable rhythms. By the '50s, Western swing's heyday was pretty much history, but later generations always had torchbearers to carry the tradition forward. Everything from rockabilly to the progressive country sounds of Lyle Lovett would have sounded very different if not for the Depression-era innovations of some crafty cowboy jazzers.


text:
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Mr. Gores, first worry about building a team that is worth the time to watch, let alone pay money to see. Then worry about saving Detroit.
Top people will leave if they are not paid a high salary. This is true, but how many top people are there really at the colleges in Michigan. There are several professors I'm sure, but the administrators, and the average professors, which the vast majority of them are, could not find work for anything close to what they are making now. Besides that, if all of the schools instituted cuts in pay, there would be even less concern that they would leave, there isn't much call for female studies specialists or philosophers in the private sector. There would only be a lot of well-written complaining.
You rest the guys who are injured if you can. You can't go into the playoffs worrying about dodging a particular opponent. If you avoid the Saints or Niners in the first round, you still have to beat them in the second round or the title game. The attitude should be that it doesn't matter who we play in the playoffs, we will beat whoever is on the opposite sideline.
He plays at a much higher level than Raiola. He is still a B- C+ at LT. Raiola is a C- D+ center.
The racism excuse is far easier than admitting that these problems come about because of bad choices people have made themselves over the years. There has been program after program designed to help people better themselves,Blacks have had advantages in hiring and college admissions for 30+ years, and the problem has only gotten worse. Good luck Flint, I hope by some miracle people decide to take responsibility for themselves, take advantage of opportunity to educate themselves, etc. The last 30 years have proven nobody can do it for you. There is no more money to be shaken out of the "white guilt" tree. Your so called "leaders" Have screwed you over big time.
Well said. It also would create jobs while generating tax revenue, as opposed to government created jobs which cost revenue. It is beyond stupid to veto this pipeline.
If receivers hang on to the ball on third down, we have a chance. I look for Aaron Brown to haver a big day. I also hope Suh can really step up the QB pressure and force quick throws, because we saw last week how valuable Delmas is, and he still isn't back. Sadly, Raiders 38, Lions 34.
Snyder should have the meeting on the condition that it is televised, and made available for viewing on a website. I would like to see Snyder sit and listen to the same tired arguments for the status quo, which is Democrats pimping for the unions at the expense of everyone else, and playing the race card whenever possible. I for one have not a shred of "white guilt" anymore, and Snyder was elected also, as governor I think he has a responsibility to protect the rest of the state from locaL governments that bankrupt themselves. I want the whining and veiled threats to be seen widely on TV. The status quo is rotten, and I'm sick of seeing Snyder get slammed every time he actually tries to do something about it.
He is doing the right thing. There is no point talking to the media for him at this point. His focus needs to be on football and football only. If you need a quote for a story, go ask Dom Raiola, he always has something to say.
What we saw yesterday was the Lions failed attempt at a ball control offense that relies on the pass. The O=line obviously cannot take over a game and allow the time to control the ball on the ground, so the idea is to dink and dunk. It doesn't work. The team would be much better off just keeping the foot on the gas pedal, running no huddle for significant portions of the game, and hoping to win shootouts. Not the greatest option, but when your D is banged up and your O-line is physically inferior, its the best option.
Shame on you judge Post. Even if you did the wrong thing for the right reason, you blew it. Big Time. My hat is off to the lawyer who stood up to this abuse. He will pay a price. Other judges may not appreciate what he did. It is going to be tougher for him to win cases, and that is a shame. When a judge thinks he is a greater authority than the US Constitution, it is time for him to be removed from the bench. This judge, and the people who elected him, should be ashamed of themselves.
Stafford blasted by Jared Allen, Kevin Smith limps off in 1st quarter, Defense keeps it close, but poor secondary play allows Percy Harvin to run wild. Shaun Hill blasted by Jared Allen. Stanton leads a Tebow-like comeback, but falls short. Vikes 27 Lions 24. Oh, and afterwords Dominic Raiola yells at the entire team for not "getting it done!"
Vince McMahon would be proud of him.
How much could we save by going to a part-time legislature? I would think that would be a more logical move than cutting judges.
I fully back Schwartz. He is right, it is ONLY about winning football games. There is no pro locker room where everyone is treated equally. Now if it was me, I'd cut Logan, he has done nothing all year. As for Jahvid Best on IR, does it seem suspicious to anybody that he was "cleared for activity" right after he was placed on IR and knew he wasn't going to get hit any more this year? I can't blame him one bit, but as a fan I'm concerned that there may be a question of how bad he wants to play.
2 way street, why should you get something just because someone else does? Oh, I'm sorry, I forgot what I learned in communism 101.
I wonder how long it will take him to figure out, statistically, that Dumars needs to go.
I stopped reading at "Retirees want...." It is almost as common as "Obama blames........".
Does Troy have any anti-gay policies? Has she supported any anti-gay programs or policies? Or are we just disqualifying someone from public office because of their opinion? See, if we are going to disqualify someone everytime they have an opinion that doesn't agree with ours, we will make voting meaningless. The proper place to deal with this is the voting booth. Don't like what she said? No problem, vote her out. But until then, voice your opposition all you want, but save the resignation talk.
Snyder is right, but the marketplace should decide, and the state should not. But I wouldn't have a problem with the state offering scholarships for students in certain fields and not others. We do have enough people who take easy majors like journalism.