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- Photo by Sam Holden
Venture forth into the world of heavy metal and you'll discover a place as sprawling and complex as J.R.R. Tolkien's Middle-earth. Betwixt dark skies and molten land, there are burly riff-smiths (Cattle Decapitation, Meshuggah), monastic drone merchants (Sunn O))), Author & Punisher) and black-metal wizards (Liturgy, Krallice) at every turn.
For every wise sorcerer, though, one must also beware of tricksters and false prophets who've poisoned ancient tradition with bizarre, even heretical sonic alchemies (rap- metal, folk-metal, "Djentstep"). However, there are also those who still play heavy metal as the gods of yore originally conceived it, with great power and force.
Chief among these faithful disciples is The Sword, a band from Austin, Texas, composed of singer and guitarist J.D. Cronise, guitarist Kyle Shutt, bassist Bryan Richie and drummer Santiago "Jimmy" Vela III. Paying heed to the scriptures of Black Sabbath and Rush, they deliver immense riffs with warmth and crunchiness. Vela, who joined last year, lays down a swinging groove with the agility of a mythical gorilla beast.
The band made a noteworthy contribution this year with Apocryphon, an album that came out recently on Razor & Tie. It finds the quartet conjuring images of decaying cities and beautiful sorceresses and exploring the idea of hidden knowledge. "Tell me, O Mountain, what secrets do you hold / Buried deep beneath the earth in hidden walls of stone?" Cronise cries in "Arcane Montane," his demonic wail resembling that of Ozzy Osbourne.
The album's title refers to the Apocrypha, a collection of ancient texts that some Christians have excluded from the Biblical canon. To Cronise, it alludes to the fact that those in authority often distract the masses with self-serving deceptions and omissions.
"If you rely on these sources of authority for guidance, they're going to guide you in the way that is most beneficial to them, not necessarily you," Cronise says. "It's kind of a reminder to be mindful of where you're getting your facts and your knowledge from.
"But, you know, it's also just a cool album title," he adds.
In the land of heavy metal, critics often lump The Sword in with the bong-puffing barbarians of the "stoner metal" clan. Indeed, the band goes well alongside weed-friendly metalers High on Fire (though High on Fire's 2012 effort, De Vermis Mysteriis, sounds far crustier). For all their stonerly, elephantine riffs, though, The Sword signaled a direction toward a tighter, more classic-rock approach on its 2010 album, Warp Riders—a path they continue on with Apocryphon.
They've honed their precise sound by studying the songs of Rush. They'll often listen to a CD of slowed-down versions, making it easier to take in the Canadian trio's nuances.
"It's awesome. You should try it out," Cronise says about the unique exercise. "Geddy Lee could play the bass, play the keyboard with his feet and sing all at the same time. So, there's definitely something to be learned from that."
In recent years, they've also been met with tests of agility while on tour with thrash-metal saints Metallica. Playing on a 360-degree stage, they jumped to and fro to entertain the entire crowd, while Cronise made sure to reach the microphone in time for singing parts.
Not all bands rose to the challenge, apparently.
"I'm not going to name any names, but there were other bands on that tour—that may or may not have had our slot on other legs of that tour—that did nothing," Cronise says. Instead, they "just stood there on one side of the stage and didn't even go over to the other side of the stage, depriving half the audience of actually seeing the band."
On Apocryphon, their fourth album, the band has an eye toward doom and gloom. One can easily imagine a horde of sword-swinging warriors pillaging a once-peaceful village to the tune of "Execrator," a hard-charging track with a bruising, double-guitar attack and crushing lyrics: "You know nothing! / You see nothing! / You get nothing! / You are nothing!" On "Dying Earth," they balance a razor-sharp lick with slower, more reflective moments as Cronise recounts a gradual apocalypse.
Yet, Cronise supports peace, not violence. Asked if he or any of his bandmates have ever been in a barroom brawl, he says no and adds that he hopes no listeners would ever want to get into one after listening to The Sword.
"Try to just reserve that energy for rockin' out," he advises.
In the end, that's what The Sword is all about: rocking out. That's partly why Cronise takes issue with the "stoner metal" label. In the world of heavy metal, bands certainly have their differences, but they can find common ground in the act of rockin'—and in tokin', too.
"All rock is stoner rock, at the end of the day," he says. "Loud guitars sound good no matter what state of mind you're in."
The Sword plays with Gypsyhawk and American Sharks at Brick by Brick on Thursday, Dec. 13.
Email firstname.lastname@example.com or follow him on Twitter at @peterholslin.


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|The most helpful favorable review
|The most helpful critical review
1 of 1 people found the following review helpful:
By A weapons replica co from USA on 2012-01-07 21:29:02Things I liked:The pistol itself. I always wanted one of this
What others should know:This is my first blowback gun and I am still getting used to it. Not sure but it looks like the blowback does not re-cock the pistol for I have to cock it again to have another shot.
0 of 0 people found the following review helpful:
By Mike from USA on 2013-04-20 09:26:42Things I liked:Easy to load and charge, shoots great. No feeding problems, and accuracy was pretty good. Because of the cold weather, I wasn't able to give all of the different ammo an accuracy work out, that'll come when weather warms..this is my first venture into airsoft, overall I'm very satisfied I did talk to a guy that answered my questions, and guided me to get the right ammo.. His suggestion to absolutely buy a spare mag was spot on!
Things I would have changed:At this point, nothing
What others should know:I have around 150 in the whole thing, and I bought lotsa different ammo types.. The price was fair, plus you can't beat the speed of shipping
CheckoutSubtotal (USD):
does not include shipping and tax

subset: commoncrawl


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I would never have considered myself to be a long-term Metroid fan. I didn't play the original until close I was about 9, never understood why folks got excited about Super Metroid until four years ago, and I absolutely love Metroid II on the old Gameboy despite the rest of the world hating it. I also think that Metroid Prime was the first first-person shooter that got the genre to work on a console. These thoughts have been swirling around my head as I've been playing Metroid: Other M. It's not as bad as many players claim, and many of the criticisms are misplaced.
Metroid: Other M takes place a few months after the events of Super Metroid. With the last metroid destroyed, Samus was grieving over the baby metroid's death as she gave an uninspired speech to the government that the mission was a success. As she was randomly exploring space, she receives a distress call known as "the baby's cry" from a space station known as the Bottle Ship. Racing there to rescue its crew, she runs into her old space army crew who received the same call. It quickly becomes apparent that something is critically wrong in the station as it mimics a jungle, magma filled crater and the icy artic. And what's with all of the life forms running around the ship?
And it's a downright fascinating plot. Team Ninja should be commended on creating a game that keeps the tension high while providing a fun arena to explore. And their portrayal of Samus is multifaceted as woman struggling to stand her truth while putting her personal demons to rest. It's an interesting and memorable characterization of her and, thankfully, it will be not because of the jiggle physics that Team Ninja is notorious for using.
There are two main problems with the plot. The first is its translation. For example the sentence, "Mother ... it's time to go!" doesn't fit. There are other instances throughout the game, though they are not as severe. The other big complaint I have with the plot is that Samus sounds like she spent far too much time at the spa. I'm not watching a mystery unfold before my eyes; I feel like I'm sitting next to her at a local coffee shop while she regales the patrons with her tales. It just doesn't feel right considering the dire situations she describes and experiences.
So how does this affect the gameplay? On the surface, the answer is "not very much." At the game's core, this is still a modern take on the traditional Metroid formula. Samus runs around what feels like a massive world, hunting for missile tanks, energy tanks, reserve tanks, charging aids and parts of energy tanks (find four parts and her energy level increases, just like heart containers). Furthermore, instead of Samus discovering hidden Chozo statues with the technology needed to progress, she has access to them all right at the start. There's a simple catch: since Samus is unofficially working for the Galactic Federation, she willingly follows the commands of her old commanding officer and only "powers up" on his command. This means no super missiles, special beams or super bombs until Adam gives the OK. Some have considered this to be sexist while others don't care. In the context of the story, it doesn't feel forced nor does it seem to be used in a degrading manner. It seems to also say something about Samus character: She likes to challenge herself.
What is new is that the game only needs the Wii-mote. She responds surprisingly well to the D-pad, though I would much rather use an analogue stick since the environments are set-up in a side view of a 3-D world. Firing missiles is done by aiming the Wii-mote at the screen and there is a slight delay. While it doesn't always spell "doom," it can be frustrating to wait a few precious seconds or be able to strafe to avoid attacks. Worst yet, sometimes the game doesn't properly lock-on to opponents. Perhaps the weirdest addition of them all is that by pointing the Wii-mote up and holding down the A button, Samus can refill her missile supplies and, when in critical condition, recover some health. With this addition, I often wondered the point of having a missile count when I could easily refill it by finding a lull or a quiet spot away from the action.
Speaking of action, this has to be one of the technically prettiest Wii games I have played. The space station areas look mechanical and sterile. The jungle areas are lush with foliage and occasional stormy skies. The glacial area is filled with ice, snow and, of course, snow storms. Perhaps the most stereotypical area is the lava rooms, complete with lava biomosters and scorching heat. I was most impressed with the overall lack of loading times during exploration. Usually, what's the next room in the sequence is already loaded — thus allowing you to explore uninterrupted. As such, it's rare that the game pauses to load an area.
So what about the sound design? In fact, it's the most Metroid part of the entire game. Many of the same themes that players know and love are present in all their glory. This means that the music is highly reminiscent of their original tunes. That's not necessarily a bad thing as it is quite enjoyable to hear. The voice acting is quite solid. I was quite surprised to discover that Samus voice grew on me. The other characters' voices are also well done.
So those are my thoughts on Metroid: Other M. Yes, it's a fun game and it's well-made. However, there's no way I can justify to others to drop a full $50. There are just too many flaws, such as the quickly rechargeable missile tanks, and slowly feels like a repeat of other Metroid games. I grabbed this game in nearly mint condition for $4. I feel that this game is not worth more than $20. If you're looking for a fun traditional action game, feel free to grab a copy. It may just suck away your free time.


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Paying with plastic offers convenience and calories
Fast food restaurants are an American invention. Every day, one in seven Americans eats all his meals at fast food restaurants. That's more than 33 million people a day.
Our country also perfected the concept of the credit card. Until just a few years ago, these two American creations remained separate; most fast food stores didn't accept credit cards.
Now try to find one that doesn't.
In 2000, Americans spent $1.7 billion on fast food credit card purchases.
In 2005, that number skyrocketed to $37 billion.
Some television advertisements now encourage the use of credit cards as one way to help speed up the line at the fast food counter.
What they don't tell you is that buyers change the way they spend when purchasing fast food with a credit card compared to spending cash.
Before accepting credit cards, the average single fast food purchase at a major national restaurant chain was $4.75. By late 2005, the typical purchase was $10.75.
Those extra dollars are not being spent on healthier choices.
Tips for keeping your calorie intake in check at fast food restaurants:
nPurchase fast food with cash, not a credit card. You and your family will eat less.
nMake fewer trips to the fast food restaurant. Eat fast food no more than 2 to 3 times a week; even less is better.
nJust say "no" to up-sizing a portion, even if the price is only a few cents more. While these offers are a "bargain" in regard to portion size vs. cost, you and your child lose when you consider the larger amount of calories from fat and sugar you'll consume as a result.
Another thing we take for granted at most fast food restaurants is the free refills. Twenty years ago, not only were cup sizes smaller, but refills usually cost extra.
When sugar was replaced by high fructose corn syrup in regular soda dispensers in the late 1980s, the restaurant's drink cost became so inexpensive that the store always made a profit on soft drink sales no matter how many refills customers got.
Now we have 64-ounce cups capable of holding up to 800 calories with each refill.
Another way to cut calories: Develop a taste for diet drinks rather than sugar-laden regular soft drinks.
Also, a typical fast food kids' meal of a small hamburger, small fries and 8-ounce Sprite contains 600 calories. This is 40 percent to 50 percent of the child's daily calorie needs.
The same serving size was used as an adult-sized meal portion by McDonald's in 1971. We are feeding adult-sized fast food portions to children and are convincing ourselves that's normal.
Here's a way to have your kid's meal and eat it too. Order a small, plain hamburger (no cheese), substitute apple dippers for the fries and drink a diet soda (although water would be better). Total calories: 360.
That's almost half the calories in a regular fast food kid's meal.
We all need to increase our "Nutrition IQ" if we are to defeat child and adult obesity, diabetes and heart disease. Start by reading nutrition labels and making better choices when you dine outside the home.
Dr. Stephen Ponder, who has type 1 diabetes, has been a pediatric endocrinologist for 20 years. He is director of the Children's Diabetes and Endocrine Center of South Texas at Driscoll Children's Hospital. Contact him at 694-4864 or firstname.lastname@example.com
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If you have stomach cramps and shingles, you may wonder how the two are connected, or if they are connected at all. The first thing you need to do is to understand what each condition actually is, what causes it, and what the symptoms are.
Let's first take a look at shingles. Shingles is actually a viral infection, with a resulting rash. The rash can be quite painful, and the rash typically only appears on one side of the body. You may experience burning, tingling, or numbness at the sight of the rash, and you will most likely feel pain before the rash appears – often several days before the rash appears.
When the rash does appear, it will have fluid filled blisters on it, and there will be a great deal of itching. Additionally, you may run fever, feel achy all over, feel fatigued, and have a headache as well.
Stomach cramps are actual cramps in the abdominal muscles. These cramps can be caused by a wide range of conditions or problems, including torn or sore muscles, stomach flu, menstruation, diarrhea, constipation, and food poisoning. These are just a few of the causes of stomach cramps, there are literally hundreds of more causes, but shingles is not one of those causes. If you are experiencing stomach cramps, you can rule out shingles right away, as your doctor will tell you – even if you have shingles as well.
While the rash associated with shingles most commonly wraps around the torso, from the spine to the breast bone on one side of the body, the rash can move lower, and due to the pain involved, you may feel like you are having stomach cramps, when in fact you are not.
The fact is that stomach cramps and shingles have absolutely nothing to do with each other. Shingles do not cause stomach cramps, and stomach cramps do not cause shingles. If you have shingles, and you are also experiencing stomach cramps, you need to work with your doctor to determine whether what you are feeling actually is stomach cramps, or if it is just pain from the shingles that you are experiencing. If you are experiencing stomach cramps, you and your doctor will need to determine the cause of those cramps so that you can be treated for that condition as well.
Is it possible to get shingles on the inside lining of your stomach?
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Anglia Ruskin University experts warn of using steam to cure a cold
Posted: January 25, 2014|
Steaming your face to cure a cold has been one of the biggest causes of burns in the last 10 years, researchers say.
Experts from Anglia Ruskin University found that steam inhalation was to blame for numerous burn injuries, most commonly burnt laps.
Victims were often using the method to help cure a cold.
Quentin Frew, Visiting Clinical Fellow at the University, said: "Although steam inhalation is a widespread practice, there is little evidence of any beneficial effects. However, as our research shows, there are potentially serious long-term side effects.
"Patients are suffering up to 18% burns resulting from mishandling of boiling water, unsuitable containers, using uneven or unsafe surfaces and using additives, such as decongestants, which can intensify the burn by sticking to the affected area.
"There is some incredibly bad advice available on the internet, including inhaling steam directly from a boiling kettle or straight from a saucepan on top of a cooker."


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Rafa Benitez took five minutes out of his pre-match preparations to talk to radio journalists ahead of Sunday's FA Cup fourth round clash with Everton at Anfield. Here's what he had to say in full.
Journalist: What did you learn from the game on Monday night?
I learned that we cannot make silly mistakes, especially with three minutes to go in a game.
Journalist: It must be frustrating for you, because you know your team has the ability to hang on to a one-goal lead - especially at Anfield...
Yes, we were talking about how dangerous Everton can be from set pieces. We were playing well and winning, but we have to be a little bit stronger and control the game, so we made this mistake, but we have learned that we have to score two goals if we want to control the last minutes.
Journalist: You've always said that you enjoy the derby and you've had success in it, but in hindsight and looking back to Monday did you really enjoy that occasion as well?
Not really because you have to concentrate on the game, and it was a very tough game. We were working very hard, trying to do things the right way and it was difficult because they were also working very hard. But after we scored I could see that we were controlling the game. But we lost this control in the last minutes. Credit to Everton, they were attacking and very dangerous.
Journalist: Is it fair to say your team didn't play to the 90th minute and is that something you addressed immediately afterwards?
I think that for the first 20 minutes we did not play well - and didn't play well for the last 15 minutes. But that is football, it is 11 against 11 players. One team is usually doing better than the other, so you have to do your best. We were not controlling the game in the last minutes.
Journalist: Do you have one eye on the games against Wigan and Chelsea? Will you be freshening up your team in any way for those games?
We have enough quality in the team, and I can change players if necessary - it is not a problem. I have said this maybe 20 times before: we have players who are coming back from injuries, so I think we have enough quality.
Journalist: You've spoken about Steven Gerrard following his court appearance, and he trained as normal - are you expecting a normal performance from your captain on Sunday?
I have already said before, he was scoring goals in training as normal today, so that is very positive from the training session.
Journalist: Another positive for you, of course, is the return of Fernando Torres to the starting line-up - he missed his chance against Everton on Monday but he got in the right place at the right time, do you believe the goals will come for him now he has minutes under his belt?
Yes, everybody knows that Torres needs to be fully fit and he is very close. Hopefully he will start scoring goals again soon, it will be good for us and for the rest of the season.
Journalist: If he does stay fit and manages to avoid any further injuries, could he make the difference for you this season?
Yes, he is back training as normal at the moment so he is not thinking about any problems. He is a very good player with a fantastic mentality.
Journalist: It is the 20th anniversary of the Hillsborough disaster this year, and of course this FA Cup game takes great significance with that in mind. Jamie Carragher has already spoken about how important it is that you lay your marker down even more so this year, would you agree with that?
Yes, clearly we know how important this is, so we would like to win this game because that is the way to progress in the competition and to maybe, I'm not sure how to say in English, to dedicate the trophy to the people.
Journalist: In other words, is that to show the fans how much this occasion and this competition could mean to them in what is a very special landmark?
Yes, clearly it is very special, but I don't like to talk too much. The first thing is to be focused on this game, only afterwards can we dedicate anything to the families.
Journalist: Did anything surprise you about Everton's approach on Monday - they came out all guns blazing, didn't they?
From watching the video of that game, I would say that we made too many mistakes in the first few minutes, which gave them hope from the beginning. I think we have to change this on Sunday and hopefully we can do well and they will not be as good as they were in the first few minutes.
Journalist: Many of the teams that have come to Anfield and taken a point from Liverpool this season have 'parked the bus', as Jose Mourinho would say, but Everton didn't do that, did they?
I think they were trying to win from the beginning, but they were really pleased with a point because it was at Anfield. Again I will say, hopefully we play well, and we can score more than one goal.
Journalist: Obviously you would like to win every competition that you are involved in, but does there come a time that you have to prioritise which competition you want to win most?
At the moment our priority is the FA Cup, on Monday it will be the league and then two or three weeks later it will maybe be the Champions League. We are taking it one game at a time.
Journalist: You are still up there in the league and in two cup competitions, does your side now need a confidence boost? You did well against Bolton Wanderers and then Newcastle United but now we've seen this slight dip in form...
Yes, I think that people start talking when you draw some games. It's always important to win games and show your quality. I think it's a vicious circle - if you win then you will have more confidence.
Journalist: The expressions the players' faces as they walked out of Anfield on Monday said quite a lot about what they thought of a 1-1 draw...
Yes, clearly. All the fans and staff - everyone was disappointed because the goal was scored at the end. We need to play properly on Sunday and hopefully get through to the next round.
Is a draw on Sunday the worst possible result for you?
No, the worst result would be to lose. A win is better than a draw, and a defeat is worse than a draw.
You can listen to tomorrow's big game live on Liverpoolfc.tv from 3.30pm GMT. Click here to sign up for an e-Season Ticket>>


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Game shutdowns are rarely fun for those involved, but Mythos has certainly had a rocky history of constant death and resurrection, so this might be just another turn of the wheel. In any case, Mythos will be around for a bit longer, so fans can jump in for one last hurrah before the game goes dark. You can check out the full shutdown announcement at the Mythos official site.
[Thanks to Mehighlow for the tip!]


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Wednesday 10 October 2012
Oil & Gas UK Publications to Help Improve Efficiency of Decommissioning Market
Oil & Gas UK is today releasing several documents which aim to help the industry prepare for forthcoming decommissioning projects and increase the efficiency of processes involved. The publications are to be launched in St Andrews in Scotland at the annual Offshore Decommissioning Conference which this year is sponsored by Ernst & Young LLP.
Paul Dymond, Oil & Gas UK's operations director and co-chairman of the Offshore Decommissioning Conference, said: "While investment in new oil and gas projects on the UK continental shelf is soaring, decommissioning is becoming an increasingly significant activity for operations. Oil & Gas UK aims to share the experience gained and lessons learnt so far and to help ensure that future projects are enabled by a supply chain 'at the ready'."
To aid the preparedness of the high technology supply chain, details of business opportunities presented to contractors by decommissioning are highlighted in Oil & Gas UK's 'Decommissioning Insight 2012'. Oil and gas companies' decommissioning plans, which are worth £4.5 billion in the next five years alone, are presented by the type of good or service that will be required. Databases of the platform and subsea structures still to be decommissioned in the UK offshore are also being published on Oil & Gas UK's website.
Commenting on the report, Derek Leith, Ernst & Young's senior partner in Aberdeen, said: "The Decommissioning Insight 2012 will be a useful document for both operators and supply chain. With decommissioning activities now beginning to materialise, and the Government's consultation on achieving fiscal certainty concluding on October 12, there is considerable interest in this area."
Lessons learnt from past decommissioning projects are gathered in the report on 'The Decommissioning of Steel Piled Jackets (SPJs) in the North Sea', which reflects experience gained in the 52 projects executed to date. The report also highlights advances that have been made in health and safety, environment and technology as well as the technological challenges that still remain in decommissioning SPJs.
Mr Dymond concluded: "The 300 people who are participating in this week's conference will hear from an expert line-up of speakers on the state of the decommissioning market in the UK, experience from across the North Sea, late life operations and planning as well as platform well plugging and abandonment. The documents launched at the conference will be of use to delegates and to the wider community of operators and contractors involved in the decommissioning process."
Notes to Editors
- Oil & Gas UK is the leading representative organisation for the UK offshore oil and gas industry. Its growing membership, which now numbers over 280, comprises approximately 50 operator and 230 contractor companies ranging from major global companies to SMEs.
- Available to download from Oil & Gas UK's website are the:
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FORT WAYNE – A felony case has resulted from a property rights dispute involving a 65-year-old Churubusco man after he allegedly pointed a weapon at a man spraying weeds in a ditch.
The alleged weapon incident happened at mid-morning Wednesday, July 27, according to Allen Superior Court documents filed this week.
To read the rest of this story, please order an e-subscription, found under the e-edition subscription link, or call The Post & Mail at 244-5153, ext. 207 and ask for a subscription.


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Carruades de Lafite 2005
Bordeaux Red Blends from Pauillac, Bordeaux, France
Winemaker's Notes
Carruades de Lafite has a floral bouquet. Notes of ripe fruit, blackcurrants, cedar, and spices. A dense, rich wine with very refined, well-integrated tannins. Excellent length; overall, an elegant, balanced wine.
Critical Acclaim
Wine Enthusiast - "Though this is the second wine for Lafite-Rothschild, it is a major wine in its own right, with its dense, powered fruit and a structure obviously built to last. There is sweet, rich fruit and lively vibrant acidity. "
International Wine Cellar - "Good deep red. Pungent aromas of currant, cherry skin, leather, graphite, olive and flowers. Suave, minerally and penetrating, with lovely energy and floral lift. Not at all a fleshy style but classic, vibrant and firmly built, finishing with excellent lift."
Carruades de Lafite Winery
Carruades is the second label wine produced by Chateau Lafite-Rothschild. After fermentation and maceration, the wines are tasted, selected and put together according to their different qualities. This step is very important because this is where we make the difference between the great "Lafite" and the second wine "Carruades de Lafite". The wines are drained off into oak barrels. We use 100% new barrels for the ageing of Lafite. The year after, these same barrels will be used for the Carruades. View all Carruades de Lafite Wines
About Pauillac(pouy-YACK)
Home to three premier cru (first growth) chateaux, Pauillac is a leader in quality Bordeaux. Chateaux Latour, Lafite Rothschild and Mouton Rothschild are situated within the Pauillac appellation. Sandwiched between St.-Estèphe and St.-Julien, Pauillac wines are big - known for their combination of elegance and power.
Notable FactsThe gravel-based soils of Pauillac are key in creating the structured wines produced there. Like most of Bordeaux's left bank, Cabernet Sauvignon is the leading grape. Some typical descriptions of wine from Pauillac include: concentrated, full-bodied, powerful, firm tannins, ability to mature. Not all of the Pauillac wines are top price collectibles that you can only find at auctions. There are great values in the lower level crus, like the fifth growth, Chateau Lynch-Bages, as well as great Cru Bourgeois such as Chateau Pibran. These wines are more affordable and often mature a bit sooner.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
Customer ReviewsSign In to Add Your Review5 }div>5 out of 5 stars
- 5 Stars: 1
- 4 Stars: 0
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- 1 Stars: 0
1 rating, 1 with reviewrafael callejas - Miami, FL512/27/2009Fantastic wine,, of all I have bought with wine.com... the bestRelated ProductsDark ruby color. Luscious, fruity and full bodied this wine will be appreciated with poultry, white meat and cheeses.Blend: 60% ...Constance and Stephane Droulers, driven by the desire to create a prestige wine capable of rivalling with the finest of ...
Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
- 5 Stars:


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Dessy Sagita &Markus Junianto Sihaloho
The tobacco farmers association and cigarette producers will do whatever it takes to keep their businesses running, including attacking the government's proposed bill to control the impact of tobacco, anti-smoking activist Fuad Baradja says.
"The cigarette industry will do anything it takes so that this country doesn't have any regulations, laws or a government decree [related to smoking]," said Fuad, who is also the head of guidance and education at the Indonesian Smoking Control Foundation.
The cigarette industry continues to pressure the government to not pass the bill into law.
Fuad denied accusations the government did not involve farmers or the cigarette industry when drafting the bill.
"Why wouldn't [the government] talk to them? I think all interests have been accommodated. The RPP [tobacco impact control bill] already involves too many compromises," he said.
Fuad said he was disappointed with the statement issued by groups oppose to the bill that claimed smoking was a human right, that parents were responsible for preventing their children from smoking, and therefore it shouldn't be regulated.
"Human rights are also tied to other people's rights and they're not without limits," Fuad said. "Smoking isn't banned. It can be done in areas that don't disturb non-smokers. The only one that can protect non-smokers is the government."
Fuad also said that many people cannot protect their children from smoking because they do not know the dangers.
"Smoking infants are only found in Indonesia," he added. "How can you expect parents to protect their children from the dangers of smoking if they find smoking infants to be cute and entertaining? We need to educate them with graphic warning labels and non-smoking zones."
Fuad called on parties who oppose the RPP to find out more so they can understand that their protests are groundless.
The Coalition of Clove Cigarette Saviors (KNPK) accused the government of trying to kill the livelihoods of tobacco farmers, claiming the RPP was part of government efforts to ratify the UN Framework Convention of Tobacco Control.
"If the FCTC is ratified, it will be a nightmare for local tobacco farmers and the clove cigarette industry," KNPK coordinator Zulvan Kurniawan said.
He said the FCTC limited the allowable nicotine level in cigarettes to three milligrams, which could only be achieved with imported tobacco.
"All variants of local tobacco have nicotine levels of more than three milligrams. Indonesia's tobacco has at least five milligrams of nicotine, with some between seven and 10 milligrams," Zulvan said.


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At press time, Harbaugh had sent Michigan's athletic department an envelope containing a heavily annotated seating chart, a list of the 63,000 seat views he had found unsatisfactory, and a glowing 70-page report on section 25, row 12, seat 9, which he claimed is "exactly what the great sport of football is all about."
Women And Children First
Glen Mason's Hot Wife links up the official away jerseys, and Ann Arbor Torch And Pitchfork extends its business hours. Abandon all hope:
I'm not as horrified as most probably will be, as I quite like the numbering and don't mind the shoulder piping, but I can't imagine the little side stripe as anything but ugly. Full gallery here.
Update: The official site has the jerseys up and the side striping seems a lot less prominent, FWIW.
Monday Recruitin'
Update 7/14: Linked to articles on MS S Dennis Thames (we lead), FL S Mike Jones (we probably lead), OK CB David Gordon (fighting for third), VA OL Morgan Moses, VA DE Will Hill, IN OL Zach Martin, IN OL Kyle Koehne, (latter two from Big House Blog). Linked to recruiting podcast from Sam Webb on VA QB Kevin Newsome.
Added NC OL Travis Bond.
Removed FL CB Brandon McGee (dropped us), TN WR Marlon Brown (dropped us, but what an article title), OK CB David Gordon.
There's also this Helmholdt article, but it doesn't have any information. Newsome did not visit VT; Zach Martin visited ND.
Editorial Opinion: Board lives here.
VA QB commit Kevin Newsome did not visit Virginia Tech this weekend; Michigan fans can officially lower their personal decommitment DEFCONs as they feel is appropriate. Mine is at 4: slightly bothered. I missed this before Friday's post on the Newsome situation, but GBW's Sam Webb took the rumors to task on WTKA. Here's a paraphrase of part of it:
You have a family that feels beat down by the process and the media in the process. Every year, you have many recruits that don't make it a common practice to take calls from the media or the recruiting services on a continuous basis. The Newsomes are one of them.
They choose not to speak up on a subject that in their minds is already resolved. He said he is going to Michigan. Haven't said he is not going to Michigan. Why do we have to respond every time something comes up? That's been their take.
I don't quite buy it -- the best way to silence speculation about a potential decommit is to say "he is going to Michigan," not "no comment:" -- but Webb, who is very good at getting in with recruits and their families, was ahead of the Virginia papers that are fueling the speculation. Later in the segment he declared that Kevin Newsome would not be going to the VT camp, period. This turned out to be correct.
Newsome is still a bit wobbly, but if he hasn't decommited by the time he ends up at Hargrave chances are he won't do so at all.
Meanwhile, IN OL Zach Martin's scheduled visit to Michigan did not come off. Instead, Martin went to... uh... Notre Dame. That's obviously not ideal, but Martin has rescheduled the Michigan visit for two weeks hence and will decide in the immediate aftermath of it. Optimism still reigns; it's a little dimmed.
Meanwhiel, another IN OL, Kyle Kohene , is considering four schools and will probably decide in the next month and a half:
The 6-6, 285-pound Koehne has narrowed his choices to Boston College, Florida, Michigan and Michigan State.
"It's been a little more intense than I thought it would be," said Koehne, rated as a three-star recruit by rivals.com. "I've enjoyed it, but I'd like to have it done before the season."
Safeties and such. MS S Dennis Thames' visit to Michigan went pretty well:
"They sounded like nice coaches, good coaches to be around," Dennis said while seated in front of his uncle's locker, dressed in Tigers baseball pants and hat before batting practice. "Michigan would be my No. 1 right now. They've come at me the most and recruited me."
Good news -- Thames is a four-star and Rival's #218 prospect at the moment -- but let's see what happens after he's been back home for a bit. Michigan leading after the visit was necessary but not sufficient; "Michigan would be my #1" is also not the strongest statement. Optimism here is tentative.
Allen Wallace has an article up on Edgewater (former home of Greg Mathews) FL S Mike Jones :
Jones recently visited both Michigan and Notre Dame and admits he's always been a fan of the Wolverines. "I love Michigan," he said. "They have like 110,000 fans come to their games. It's a big tradition school and I like that.
"I also like coach Rich Rodriguez and like the new faster-pace offense he's gonna run," Jones said. "I think it'll be good for them."
Jones is being recruited by Wolverines quarterbacks coach Rod Smith . "He's always writing me letters and really wants me to go to Michigan," he said. "He says that I'd be a perfect fit for them and that they need guys like me."
There's a similar amount of praise for Notre Dame, previously announced as co-leader with Michigan. Notre Dame hasn't offered, though. His other major offers are from Auburn and USF.
Etc.: VA OL Morgan Moses is a long way from narrowing things down but Michigan appears to be on the periphery. We were dropped by TN WR Marlon Brown, which is no surprise; I just want to point out Allen Wallace's awesome article title: "THE ULTIMATE DECISION FACTOR." Marlon Brown's recruitment is like a Japanese game show; I hope he ends it by declaring he will attend the school whose head coach endures a series of physical challenges the best. The finale: honey is smeared on each participant's chest. A box is placed on the honey, and rat is placed in the box. Rocks are attached to their bodies via rubber bands. Then little Dutch children are hired to grab the rocks and run away from the participants until the rock flies out of their hands and physics takes over. (Yes, I have actually seen this transpire, and it was every bit as wonderful as you imagine.)
The Time To Join The BlogPoll Is Now
...or, at least, the time to try to join the BlogPoll is now. If you've got a college football blog with posts a plenty and a track record stretching back unto the dawn of time -- 2007 -- please email me to be considered. You can read this on the "Join" page, or you can read it here...
These are the requirements for entrance:
Be a sports blog with a focus on college football.
90% of your posts should be about sports and you should have college football content every week. It's okay if you're, say, a regional sports blog with a focus on a few teams as long as one of the teams you cover regularly is a college football team. Deadspin or The Big Lead... not so much. Those blogs acknowledge college football's existence, they don't focus on it.
Post regularly for at least six months.
No exceptions. What's regular? Three or four posts a week of actual content. What's actual content? Something other than brief links to items.
Have some technorati authority or a readership.
If no one is reading your blog or linking to it by the end of six months, chances are you're not one of the top 50-100 college football blogs, and the poll will not grow beyond those numbers, ever. If you've got ten or so comments on every post or some incoming links or you can point to some Sitemeter numbers that indicate you get triple-digit hits, that will suffice.
(Note: this requirement is much laxer for non-BCS blogs, since the potential audience for a Fresno State blog or a Navy blog is smaller.)
Don't be crowded out.
Do you cover Georgia or Michigan? Uh... you're going to have a tough time getting in because those schools have a huge, thriving constellation of blogs and the poll has a strict cap on the number of blogs representing a particular school. You'll have to hope one of the current members goes "blip."
If your blog meets all those requirements it will be considered for entry. A lot of factors go into each individual decision, as by this point the poll just can't accept every qualified blog. We're trying to find dedicated voters with excellent blogs who are geographically distributed across the country. Sometimes it's a tricky balance, and sometimes we have to turn down a blog for reasons other than its quality. Apologies in advance if this turns out to be you.
We're On Newsome Watch This Weekend
And by "we" I mean "I", except I wouldn't say "I're on Newsome watch."
Hey, you: want to fret about a kid who won't play for Michigan for more than a year? Sure you do. VA QB commitment -- sorta -- Kevin Newsome has a choice this weekend. Virginia Tech is having its final summer camp. They'd like Newsome to show up:
But the big question is whether Kevin Newsome will attend the camp.
The former Western Branch star, headed to Hargrave Military Academy for his senior season, has committed to Michigan. But his former coach, Lew Johnston, said recently that Tech coaches are still hotly pursuing Newsome and were hoping he'd come to this weekend's camp.
Kevin Newsome Sr. said this week that his younger son, 2010 defensive end Keevon, plans to make the camp. He said didn't know about Kevin.
"Didn't know about Kevin" is about as reassuring as the "no comment" provided earlier. You're probably a slightly normal person and won't be on your computer Sunday night trying to figure out if Newsome actually showed up at this accursed thing; Monday Recruitin' will inform as appropriate.
Also: Josh Helmholdt's suddenly prolific column at the Free Press notes that IN OL Zach Martin an VA DE Will Hill will be in this weekend. Both have offers; Martin is a four-star OT with offers from Notre Dame and most of the Big Ten; Hill is a three-star strongside defensive end.
How Close Was Greg Schiano To The Michigan Job?
The sexiest guy with Shrek ears on the planet.
In recent weeks we've seen two mainstream mediapersons state that Rutgers head coach Greg Schiano either had accepted or was incredibly close to accepting the Michigan job. Michael Rosenberg:
On the night of Dec. 6 - several days after the Les Miles fiasco - Martin told several people he had hired a coach. He thought he had landed Rutgers coach Greg Schiano. But the next day, Schiano turned down the Michigan job, sending Martin scurrying for another plan.
And Stewart Mandel:
And a well-informed source told me after the fact that Schiano got serious cold feet after turning down the Wolverines and tried unsuccessfully at the 11th hour to get himself back in the running.
Are these things true? If there's one thing following the coaching search taught me, it's that everything lives in some sort of limbo, neither true nor false. But we can take these as two sources. I have two more, both of which sort of agree with the mainstream sources above.
The first ended up in my inbox at 11:30 on December 6th; the source was someone in a position to know:
... got a call tonight from a person who has a friend who is a Grad Assistant for Rutgers football and he's saying that Schiano is a done deal to go to Michigan to the point where they are actually going to have an interim coach at Rutgers for the bowl game.
I was out until late and didn't check my email before going to bed; when I awoke the next morning Schiano had publicly rejected the job. The same emailer followed up, saying Schiano had done a last-second 180 after talking to his players.
It was at this point the search careened wildly, with the internet (and myself) seizing upon any vaguely viable or terrifyingly DOA candidate: Jim Grobe. Brady Hoke. Mork and/or Mindy. Eventually opportunity met something that could just barely find its ass with both hands and the Michigan-Rodriguez union was consummated in Toledo, with Elvis presiding. A couple days later I got this email:
Michigan re-offered Schiano on Saturday and he stayed up until 2am with the OC (maybe more-family?) debating on whether to take the job. When he called Michigan on Sunday morning to turn it down, they then offered Rodriguez.
I can't vouch for the emailer, but the path from Schiano to yrs truly was short and left very little room for reinterpretation.
So. Everyone on the planet thinks Schiano got a real offer from Michigan and had actually accepted it before making a last-second 180. Mainstream news accounts even have this version of events. I think this is incontrovertible. For a brief period from about 11 PM December 6th to 11 AM December 7th, Greg Schiano was Michigan's coach. Then he backed out.
I think there's plenty of evidence suggesting that the two parties tried once again to come to an agreement but failed. Mandel says that was Michigan's decision; my emailer says it was Schiano's. I know the asserted provenance of the emailer's rumor, and think there would be very little reason to dissemble in the aftermath of hiring someone else, so I lean towards Michigan making a second run and Schiano having to say no again. FWIW.
Does this matter? If you're a Michigan fan, not much. But if you're a Penn State fan scouring the nation for potential JoePa replacements I think it signals that Schiano is going to be a tough pull. He's getting a huge investment in facilities at Rutgers and is just now ramping up his recruiting. With Rodriguez out of the Big East the only thing standing in the way of Rutgers dominion is Brian Kelly at Cincinnati and maybe the Wannstache's inexplicable recruiting prowess. And he's now turned down serious Miami and Michigan offers in consecutive years. I don't know how much credence to lend the PSU internet's "Schiano dreams of State College" article of faith.
IMO, Schiano is going to be piloting a program not far removed from PSU's by the end of this year or next or whenever Paterno finally calls it quits, but he'll be doing it in a conference without 800-pound gorillas. He'll have to think long and hard about whether he should go.
Unverified Voracity Tinkers (Read: Breaks) Stuff
Correction. I misattributed the source of the coaching clinic notes posted last week. Their origin is Go Blue Michigan Wolverine (the blog, not the Scout site). Apologies to ERoc & co.
Fixes. Your blog fixes/all-natural-enhancements for the week:
- Added "Hot" tab for message board.
- Fixed IE6 bug where content would end up pushed down the page.
- leaderboard ad centered.
- Killed the "ad takeover bug" by removing the code that delayed ad loading until end of page.
- Added "MGoElsewhere" block with useful links to the Fanhouse, Facebook, and MGo.licio.us, as some had requested their return.
- Deleted all accounts that had never been logged in and disabled email validation temporarily.
If you had problems registering and never logged in, you can take another shot at it, as I've cleared out all the old usernames and temporarily shut down the email registration that didn't tell you it was coming and sometimes never showed up. You should be able to pick a password.
The ad takeover bug got way worse yesterday morning when I committed a change that was working on my local install of Drupal, saw it had severely broken the site, and immediately lost internet connectivity until around 11 AM the next day. Which was awesome. I've pulled the clever change I made that had the ads load last and then moved them into their correct locations, and that's probably not coming back... it's just impossible to debug when I don't know what elements the javascript will provide me, and the cost of not debugging -- whitescreens with only ads on them -- is incredibly steep.
Another note: the "popular" and "hot" tabs for both diaries and message board only display posts from the last week.
My next task is figuring out why anonymous comments aren't displaying. As always, check the "crude bug tracking" page if you've got an issue, and comment there or email.
I got a lot of suggestions for the "Diaries" rename but none of them seemed very usable. Still looking.
Where will I get $5 shirts that say "Michigen" now? If thought selling six t-shirts for ten dollars was not a particularly good business model, congratulations! You're now the proud owner of a Notre Dame MBA. Also, Steve and Barry's is about to die:
The Wall Street Journal reported last week that Steve & Barry's is considering closing more than 100 stores across the country and has fallen behind in payments to builders, suppliers and advertisers. The chain is seeking $40 million in private financing to avoid filing for bankruptcy. ...
Aside from its bankruptcy troubles, the retailer took a hit when the University chose not to renew its licensing contract with 4004 Inc., the apparel company that supplies Steve & Barry's. Kristen Ablauf, the University's director of licensing, said the decision was made because of "concerns with their ability to fulfill their requirements of their license agreements."
IE: they ain't gonna pay us. Or, apparently, the Daily, which is owed over twenty grand by Steve & Barry's.
This story reads like this to me: blah blah blah. blah. World's most ridiculous liquidation sale! What are they going to offer? Ten shirts for ten dollars? All "leather" jackets come with a free barrel of oil? Buy a hat and get Steve or Barry's first-born free?
(Via MSC, and a preemptive update: Steve and Barry's is screwed.)
Over Wisconsin. WolverineHistorian has compiled the 1998 Wisconsin game:
You write about sports for a living. You've obviously made some serious mistakes in life. Varsity Blue is prompted to reflect on what Kevin Grady's punishment will be for blowing Ken-yon Rambo's GPA (oh ten-year-old irrelevant-diss snap!) by yet another cranky sports guy calling for a beheading:
The proposals range from doing nothing (as Ohio State fans think will happen, for some reason), to kicking Grady off the team. Jeff Chaney, a columnist for the Grand Rapids Press, said today on the radio that he thinks the latter is the most appropriate and likely outcome. Naturally, I disagree.
The logic Chaney followed was this: Grady is a third-teamer, and therefore must serve as an example to the rest of the team.
Attention, sports columnists of Michigan: there are options between doing nothing and kicking a guy off the team. If you were judged so harshly for the times in your life you did something incredibly stupid, parts of your anatomy would be speeding past Mars at a significant fraction of the speed of light.
There will no doubt be similar caterwauling from men of Chaney's ilk when Grady is not booted, but wouldn't Michigan be better off with an open scholarship than a disappointing running back who'll probably be third-string at best this fall? Michigan has five other running backs, all of whom have either shown better on the field or fit better in the offense. Grady is unlikely to contribute at all; keeping on the team is an act of mercy.
Shades of gray exist, people!
Look, see? Chengelis provides some shades of gray in her piece.
Etc.: Got $5 million burning a hole in your pocket? Want a tower? In the diaries, GSimmons says Michigan will be impervious to weather and Dex explores the wonders of Kevin Grady's Big Adventure. Worth it just for the special guest star's fake name. Also: do you have a widescreen monitor? Embiggen your MGoExperience here.


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Just recently, a Baltimore City Circuit Court judge invalidated a search warrant in a case of a client of mind, charged with a felony narcotics violation. This is the 3rd search warrant I have successfully challenged this year.
My client was charged with a felony narcotics violation, after a quantity of cocaine was found in his residence following the execution of a search warrant. Due to his prior record, my client was facing a sentence of 25 years in prison, without parole, if convicted. The police obtained a search warrant after seizing a bag of garbage from an alley behind my client's home, and finding vials in the garbage, similar to those used to package drugs for street-level sales. I challenged the warrant on the basis that there was an insufficient link between the garbage bag and my client's home to justify the issuance of a search warrant. Although the bag was found behind my client's home, the police in writing the warrant, failed to specify who put the bag outside, when it was put outside, or whether anyone could have possibly tampered with the bag once it was put outside. In fact, the police wrote in the warrant that based on where the bag was found, anyone merely walking through the area could have accessed it. This bolstered my argument that a 3rd-party, not associated with my client's home, could have placed the vials in the garbage (everyday life experiences tell us that when garbage is placed outside, items can be placed in the garbage by individuals who do not live in the residence from where the garbage came). Additionally, in writing the warrant, the police failed to specify whether any personal papers, such as mail in my client's name, were found in the garbage (such papers would have established a link between the garbage and my client's home).
After hearing arguments from both myself and the state, the court agreed with my position and found that the warrant was invalid. All evidence therefore seized pursuant to the execution of the warrant was inadmissible, and the state dismissed all charges against my client.
2 Felony Drug Cases=0 Prison Time
Recent Updates
March 17, 2011
Web Resources


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Guest Blog Post
For more than a decade I have led expeditions to some of the most remote, unexplored corners of the planet in search of the world's most endangered creatures. While in the wild, I have been charged by gorillas, chased by elephants and come face to face with great white sharks. Although a primatologist, my job as a wildlife correspondent has brought me close to animals both on land and below the sea. But long before becoming a full-fledged explorer, I was a little girl growing up in a big city with little opportunity to experience nature and wildlife. Call it serendipity, but the very year I was born, SeaWorld Orlando opened its doors and it would be here that I would have my very first close up encounter with the amazing creatures that live beneath the ocean. I fell in love with the sharks, whales, and dolphins I would one day dive with in the wild.
I am excited to return to SeaWorld to share my enthusiasm and passion for animals as well as talk about the new series I'll be hosting on Nat Geo Wild called Wild Nights. As much as I love exotic places, the fact is we don't have to travel halfway across the globe to see unique animals - we have them in our backyards. My Wild Nights series is going to give a whole new meaning to urban wildlife. We're going to be highlighting some incredibly exotic animals in iconic cities. There are creatures roaming the streets that you would never realize are there - it's a crazily ambitious animal scavenger hunt!
I hope to see you all Saturday at SeaWorld Orlando so we can meet in person!


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Instead of recent games you have bought, why not something new, like gaming swag like toys or clothes or books and the like.
I just ordered my first JINX For the Swarm shirt from Amazon thanks to a gift card I got. Now all that needs to be done is to wait for it. :)


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We think that college is a great time to learn what it means to be a follower of Christ. The CFP offers a lot of different opportunities to help you grow in your faith. Discipleship Coordinators (DCs) are student leaders in each of the residence halls who can connect you to Bible studies, discipleship opportunities, service projects, and mentoring. Click on your residence hall below to find out who the DC in your building will be.
Don′t live on campus? You can sign up to connect with a hall Bible study or a study specifically for commuters. Just stop by the CFP offices or email firstname.lastname@example.com to find out more.


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American Idol
Carrie Underwood Shares Her Secrets to a Hot Marriage
American Idol alum Carrie Underwood is one of the hottest country stars — not just because she's wildly successful but also because she's in great shape. Her reason for the latter? As she tells People for its cover story on the 30-year-old and her marriage, she's just trying to keep up with her husband, hockey player Mike Fisher.
"Even when he's like, 'I'm so out of shape,' he still has a six-pack," she dishes. "Having Mike there — I want to be a hot wife!"
So she works hard on her fitness while on the road for her Blown Away tour, but she also strives to keep in close contact with her hubby of three years.
"If Mike ever told me he needed me to quit, I'd quit," she reveals. "When you make that promise to somebody, and you stand before God and your family and friends, you've got to do everything that you possibly can to make that work."
Read all about their wedded bliss in the latest issue of People. And Carrie, you can stop making us jealous of your happiness and fitness now!
Source: People


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SANFORD — Funeral service for Elizabeth Nell Dixon Covil, 77, who died Monday (10/28/13) at Parkview Retirement Center, was conducted Wednesday at 2 p.m. at Flat Springs Baptist Church with Dr. Gary McCollough and the Rev. Randy Locklear officiating. Eulogy was by her son, Eddy Covil. Burial followed at the church cemetery.
Pianist was Gail Luck. A trio consisting of Fran Thomas, Judith Nance and Linda Hunt sang. The congregation also sang.
Pallbearers were Nathaniel Jordan, Daniel McFarland, Joey Thomas, Mike West, Tom Luck and David Aycock.
Arrangements were by Bridges-Cameron Funeral Home.
SANFORD — Graveside service for Larry Arthur Gunter, 65, of Durham, formerly of Sanford, who died Sunday (10/27/13), was held Wednesday at 2 p.m. at Turner's Chapel Cemetery with the Rev. Bruce MacInnes officiating.
Those attending the graveside service sang one selection.
Pallbearers were Brad Thomas, Nick Johnson, Lynn Gunter, Bobby Cheatham, Brian Fowler and Jeff Coffey.
Arrangements were by Bridges-Cameron Funeral Home.
SANFORD — Alexander Baker, 69, died Tuesday (10/29/13) at his home.
He was born in Robeson County on Jan. 11, 1944, to the late David Henry Baker and Carrie Pate Baker. He worked for GKN Automotive and served in the U.S. Army.
He is survived by his wife, Faye Page Baker; two sons, Alexander Baker Jr. and wife Faye and Hubert Lee Baker, all of Sanford; a daughter, Patty Bowles of Sanford; a brother, William Baker of Broadway; a sister, Almeda Welch of Olivia; five grandchildren and three great-grandchildren.
The family will receive friends Friday from 6 to 8 p.m. at Bridges-Cameron Funeral Home.
Funeral service will be conducted Monday at 11 a.m. at Bridges-Cameron Funeral Home Chapel. Burial will follow Monday at 2 p.m. at The Sandhills State Veterans Cemetery in Spring Lake.
Condolences may be made at www.bridgescameronfuneralhome.com.
Arrangements by Bridges-Cameron Funeral Home, Inc.


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Nov 17 2009
Creamy Goat Cheese Polenta
Making polenta is the easiest thing in the world, and can be a nice complement to many meat dishes. I stirred a secret ingredient into my polenta the other night, and combined with the slow-cooked beef short ribs, it was too yummy for color TV.
(Name that movie.)
First, bring 4 1/2 cups of water to a boil.
Grab some yellow cornmeal—a little less than a cup. (I doubled the recipe because I'm always afraid of not having enough food. I think it's because my grandmother endured The Depression.)
Pour cornmeal into the boiling water in a thin stream, whisking as you pour. This will prevent big clumps from forming.
Reduce the heat to a simmer and cook for about 15 minutes, stirring frequently. Sprinkle in about a teaspoon of salt as you cook. Add a couple of teaspoons of water here and there as needed if the polenta seems too thick.
At the end of the cooking time, stir in 2 tablespoons butter….
And…are you ready? Goat cheese!
Oh, yes.
Yes, yes, yes.
And you want to add a lot—at least 4 ounces. The flavor of the cornmeal is strong, and you need to get enough goat cheese in there to make a difference.
Stir until the cheese is totally melted. I have some lumps, but please don't hold that against me. It's a foodblogging, holding-my-own-camera-and-trying-to-whisk-at-the-same-time kind of thing.
If you put down the camera, your polenta will not have lumps.
Put a generous amount of polenta on a dinner plate, and swirl to create a nice bed for the ribs.
Then grab a couple of short ribs from the dutch oven.
Nestle them, bone down, right on top.
You can't know how good this smells until you cook it. Guests will kiss you!
Isn't the polenta pretty? Such a nice change from mashed potatoes.
You can go one step further with the cooking liquid by straining it and cooking it down for several minutes. But I like to just go for it and spoon it, unstrained and unreduced, right over the top.
Not a lot. Just a little.
You will love this, guys. Promise.
But let's have a closer look at the meat.
There are no words. I won't even try.
I'll stop there. I think you've seen what you need to see.
Make this, my friends. It's simple, easy, and out-of-this world delicious. Let me know how you like it!
Here's the printable for the polenta. (I'll include the rib recipe too, in case you missed it yesterday.)
Print Options
Creamy Polenta with Goat Cheese
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 4
- 1 cup Yellow Cornmeal
- 1 teaspoon Salt
- 2 Tablespoons Butter
- 4 ounces, weight Goat Cheese
Preparation Instructions
Bring 4 1/2 cups water to a boil.
Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.
Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.
When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.
Serve with your favorite meat main course. Yummy!
Print Options
Braised Short Ribs
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 4
- 8 whole Beef Short Ribs
- Kosher Salt and Pepper To Taste
- 1/4 cup All-purpose Flour
- 6 pieces Pancetta, Diced
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Diced
- 3 whole Carrots, Diced
- 2 whole Shallots, Peeled And Finely Minced
- 2 cups Red Or White Wine
- 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
- 2 sprigs Thyme
- 2 sprigs Rosemary
Preparation Instructions
Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.
310 Comments
Kristin On Tuesday, November 17 at 12:29 pm
How is it possible that polenta is so easy to make? How is it possible I didn't even know that? I'm so glad I found you. I heart PW.
Mindy@thesuburbanlife On Tuesday, November 17 at 12:35 pm
Okay, can I admit I didn't know that polenta was cornmeal? I think I would LOVE this recipe. One of my fondest memories is of my grandma making me Malt o' Meal for breakfast. I think this would rate right up there! BTW – goat cheese ROCKS! Who knew that goats could be such good cheesemakers? =)
lil ol me On Tuesday, November 17 at 12:37 pm
Goat cheese and polenta together? Heaven! Thanks once again, Ree. (p.s. Starbucks now has the ginger loaf again for the holidays!)
Kim On Tuesday, November 17 at 12:38 pm
oh my heaven. i think that is what i am going to make my sweetie for our 1 year anniversary – when i give him a nice dutch pot as a gift.
Kathy On Tuesday, November 17 at 12:42 pm
I love this! Hubbs is from Eastern Europe (Moldova) where polenta with butter and sheep's cheese is a daily part of the diet. We'd serve it with a side of sour cream, and a turkish condiment called muzhdei – fresh garlic mixed with 1 part vinegar to 1 part water. Yum!
Denise Lamb On Tuesday, November 17 at 12:47 pm
The polenta looks delicious.
I can't wait to try this dish.
Debbie On Tuesday, November 17 at 12:48 pm
Oh. yes even in the morning this looks great! I will make this for dinner soon!
Married to an Aussie in OK On Tuesday, November 17 at 12:51 pm
Is *THAT* all polenta is?? I thought you had to buy it in the sticks at the store. Clearly I am uneducated. *runs to the kitchen to make polenta*
Kathy55 On Tuesday, November 17 at 12:52 pm
Well, I did this one…tried it last night, and it was a complete success!!! And, girls, it looks just like the pictures….PLEASE make it! You won't regret it!!
the inadvertent farmer On Tuesday, November 17 at 12:59 pm
Polenta rocks! We love it warm in the morning with honey.
Gin On Tuesday, November 17 at 1:00 pm
This is so funny. I grew up on that stuff…minus the goat cheese and ribs. We called it "corn meal mush."
The Newlywed Chefette On Tuesday, November 17 at 1:06 pm
I am going to try this SOOOOON! It looks phenomenal, I know Husband will go gaga over it, and goat cheese is one of my FAVORITE THINGS! Also, I have cornmeal in the cupboard and had NO idea how easy it was to make polenta. NO idea!
MominJapan On Tuesday, November 17 at 1:07 pm
I swear I just had this EXACT meal at a "way too expensive" restaurant in Napa Valley (Hurleys) this past weekend. IT.WAS.AWESOME. It was the first time I had ever had polenta and it was divine. Seriously, my plate looked exactly like your photos and cost me $27.00. LOVED every single bite.
Shosh On Tuesday, November 17 at 1:17 pm
i am jewish. and keep kosher. and we dont eat milk or meat mixed together. i am seriously getting depressed from all your amazing recipes that i cant eat!!!
Angela On Tuesday, November 17 at 1:22 pm
The very first picture looks like a dessert. And DUDE, I thought polenta was something else entirely. It's just a fancy name for mushy cornmeal. Whowouldathoughtit!
tracy On Tuesday, November 17 at 1:22 pm
I love the comment about your grandmother and the Depression. That's why my mother always has a jam-packed pantry and freezer. She swears it's because she lived through the Depression!
Nezzy On Tuesday, November 17 at 1:25 pm
This Ozark chick is gonna have to get some goat cheese or maybe just get a goat. I've never put the goat cheese in but it sounds delish.
Ya'll have yourselves one blessed day!!!
Lisa H On Tuesday, November 17 at 1:25 pm
Can't wait to get to the store to get the ingredients to make this! YUM!
tracy On Tuesday, November 17 at 1:26 pm
Oh, also, leftover polenta solidifies and you can make it into a tube shape, slice it and fry it up in butter or a little olive oil until it's brownish and crispyish. Sprinkle with parmesan cheese.
Vicki On Tuesday, November 17 at 1:30 pm
Goat cheese? It had to be goat cheese! I'm fearful of goat cheese from a bad experience thirty years ago. Maybe it's time to give it a second chance…..I will say my most favorite ingredient of all time in polenta is marscapone. Try that with some apricot jam. Then hold on to your skirt because you will fly away.
Selina On Tuesday, November 17 at 1:31 pm
Wow. I've never even heard of polenta! It sounds like it would be something difficult to make…. but really? Just water, cornmeal, and butter? (And goat cheese, of course, in your recipe) That sounds like something I could actually make! I may have to try it with the short ribs someday…
theteachercooks On Tuesday, November 17 at 1:33 pm
This polenta is all new to me. I have had it in restaurants, but being from Georgia I am a grits girl! It does look delicious though.
Nacho_Momma On Tuesday, November 17 at 1:34 pm
Oh my stars!!! This looks SO Delish!! I've never tried polenta, but I am going to try this recipe ASAP!!
Daggum…….it's got my hungry – I want some on a plate RIGHT NOW!
dandy On Tuesday, November 17 at 1:34 pm
I've never had that but it sounds divine!!
Courtney On Tuesday, November 17 at 1:34 pm
Can I come live with you, puh-leaze?????? I have an adorable 2 1/2 year old son and a sweet husband who works hard. I'll clean and he can help on the ranch if you'll just cook for us all the time!
Selina On Tuesday, November 17 at 1:34 pm
#86 – Ms. Ellie
"Polenta–seems like the love child of grits and cornbread."
Made me LOL!! But so true!!
Betsy Mae On Tuesday, November 17 at 1:37 pm
I made the ribs last night , I couldn't even wait for your polenta recipe, I just used mashed potatoes. The ribs were totally kick ass! Soooooooo good. My kids kept asking me what smelled so good, the entire house smelled heavenly. Yummm…..have to go and eat one right now (I made a double recipe).
Kendall On Tuesday, November 17 at 1:38 pm
Wow…that looks…amaaazzzinnggggg…
Stupid south beach diet…….
Don't think I've ever had polenta…hm…
[email protected] On Tuesday, November 17 at 1:43 pm
I love polenta, never had it for breakfast though…… For my children, I make "croquettes" with Potenta : I cook it the same way you do (sometimes putting Parmesan instead of goat cheese) and I cook it a little bit more so that it's not too soft; I then bake it in the oven (or in a pan) for a few minutes so that it's crispy. If I am in a hurry (or lazy), I just buy one "log" of already prepared polenta and slice it before baking it in a pan with cheese on top. Easy, simple, healthy and really yummy!
Mimi Shar On Tuesday, November 17 at 1:49 pm
Polenta??? It is exactly the way my Dad use to make what he called MUSH and he would add cheese and jalapenos and just about anything to it…Some call it Grits also..
Sandra On Tuesday, November 17 at 1:49 pm
Dave G's already said it, but it's too important not to say again – don't boil all the water!! Leave some of the water cold, mix the polenta into it, then pour *that* into the boiling water. *So* much easier, and you never get lumps.
Mrs. Hamlet On Tuesday, November 17 at 2:06 pm
1. I had a dream last night that I hung out with you and Pastor Ryan and we made dinner together.
2. King Arthur Flour totally stole your recipe for chocolate cake! http://www.kingarthurflour.com/blog/2009/11/17/holiday-cakes-for-the-decorating-challenged-baker-its-all-in-the-pan/#more-13262
Mary Lou On Tuesday, November 17 at 2:16 pm
Wow I grew up on this stuff. I'll have to see if my family will eat it.
Alyssa in Cali On Tuesday, November 17 at 2:17 pm
OH YUM! I was already sucked with the short rib recipe yesterday but now I'm completely done in. Will you adopt our family PW? Please?
Ulrike On Tuesday, November 17 at 2:24 pm
My stomach is rumbling.
Texian On Tuesday, November 17 at 2:26 pm
I am with No. 21. Mom cooked hers in a double boiler so it stayed hot. We didn't all eat breakfast at the same time. Good when it is really cold, sticks to your ribs. She always put a dot of butter and a little brown sugar.
Lisa W. On Tuesday, November 17 at 2:38 pm
I picked up my cornmeal from the market today (short ribs are already in the freezer). Will make this once hubby returns from his travels!
Zel On Tuesday, November 17 at 2:44 pm
I'm with #21 – I always thought polenta was something fancy and here it's just a glorified name for cornmeal mush!!!! lol!!
sarah myers On Tuesday, November 17 at 2:45 pm
Polenta? Around here they call it cornmeal mush with cheese! Yes it is good no matter what you call it.
Victoria in Texas On Tuesday, November 17 at 2:46 pm
Oooooo, ahhhhhhh, ooooohhhh! Been waiting for that secret ingredient in the polenta and boy was it worth waitin' for! Have to have this now!!!
Boot C On Tuesday, November 17 at 2:58 pm
Polenta is one of my 'go to' comfort foods. I always add butter & parm. cheese, sometimes a little cream too! It's great in a bowl by itself, under italian sausages & tomatoes, or fried up( a light dredge of flour keeps it together better). So glad you posted this!
susan On Tuesday, November 17 at 3:10 pm
We are a polenta family, big time :O) I can hardly wait to try it out with goat cheese as it is a kryptonite of sorts for me… I can see me eating the entire pot of leftovers before I even eat my dinner. Oh dear…
Tamara On Tuesday, November 17 at 3:14 pm
Delicious! You should try just putting in big chunks of salty Feta cheese and not stirring them in completely The contrast of flavors and textures is OUT OF THIS WORLD!
Pam Clark On Tuesday, November 17 at 3:28 pm
Here in the south we'd call those cheese grits!!
Lynda On Tuesday, November 17 at 3:45 pm
Wow, now this is a perfect dish with such tender meat! Ribs and polenta are heaven on a plate!
Cheeselady Barb On Tuesday, November 17 at 3:47 pm
Just made the polenta with a soft peppadew pepper goat cheese and it came out great. Thanks for the easy lesson!
Maryloves2cook On Tuesday, November 17 at 3:58 pm
I have never had polenta. I am going to have to try it! Don't hear of that much in Minnesota.
Ohiogirl38 On Tuesday, November 17 at 4:26 pm
Have never made short ribs or polenta. Will definitely try both of these! The short ribs look Ammmmmazing!
Sheila On Tuesday, November 17 at 4:28 pm
I had to laugh about doubling things because of your grandmother's "great depression". I double everything because I have 6 kids and there is never and I mean NEVER enough food. Making Marlboro Man's Mexican Chicken tonight. WONDERFUL book!
Maryann On Tuesday, November 17 at 4:30 pm
I cook my short ribs very much like yours, but the addition of the polenta is wonderful. Can't wait to try.
Jessica On Tuesday, November 17 at 4:41 pm
Can I come live with you! Maybe then if I just brushed up against you I would have some of your amazing talents! I love love love it!! YUUUUMMMMY!
Nancy On Tuesday, November 17 at 4:45 pm
OK, I saw the short rib recipe yesterday and decided I HAD to make it, but the polenta looks great too! My only problem is I'm not that fond of goat cheese…I know, I know…but it's just not my thing. What kind of cheese could I substitute that would be just as wonderful without the furry flavor?
Tina On Tuesday, November 17 at 4:47 pm
Wow! Can't wait to try this one…mmm, goat cheese…
Ann On Tuesday, November 17 at 5:05 pm
that's a very popular Romanian dish…they call it Mamaliga (pronounced ma-ma-LEE-ga)
We live next door to Romania and I can't say I enjoy it much… but it's interesting to find it here on this site.
Verity Brown On Tuesday, November 17 at 5:11 pm
This is apparently a very universal food. My dad used to make "cornmeal mush" specifically for the leftovers, which he would refrigerate overnight, then cut in squares and fry in a pan for his breakfast. This (minus the goat cheese) was an early New England food, and also (made with white corn) is called "grits" in the South. Whatever you call it, it's tasty stuff.
Reva! On Tuesday, November 17 at 5:23 pm
Name that movie…? … Steel Magnolias!!! You know I love you more than my luggage!!! This looks fab! Can't wait to try it!
Riddler On Tuesday, November 17 at 5:28 pm
Darn! Now I am HUNGRY. I will have to go to the vending machines!
Embee On Tuesday, November 17 at 5:29 pm
At first glimpse, I thought those ribs were brownies with nuts sprinkled on top… I was instantly sucked in and now intrigued… I've never tried polenta… But I still love me a moist, thick, chewy brownie.
kj @ Where my boys at? On Tuesday, November 17 at 5:57 pm
what could you use in place of the goat cheese?
kit On Tuesday, November 17 at 6:04 pm
Looks great. But is that a jalapeno pepper I see in one of the photos? My hubbie makes polenta, bakes in a glass pan, then cuts it into squares, coats them in wheat germ and bakes. Wonderful with a nice tomato sauce over top.
Selena Stuckey On Tuesday, November 17 at 6:09 pm
Geez, oh Pete! I was logging on to make your version of French Onion Soup for my dudes this eve and this is what I find!! You have got to stop because I've gained 10 pounds since finding your blog in August. I wish I knew how to quit you! Please make some rice cakes or something!
Anita On Tuesday, November 17 at 6:29 pm
Loved these recipes. Don't really like goat cheese, but have had polenta with smoked mozz or gruyere. I grew up on polenta with every Sunday dinner.
Katie K On Tuesday, November 17 at 6:33 pm
To paraphrase Dorothy Boyd, you had me at goat cheese. You had me at goat cheese!
Debbie On Tuesday, November 17 at 6:35 pm
I think I can smell this right now!
Sonja On Tuesday, November 17 at 6:50 pm
"Steel Magnolias" wasn't the only movie you quoted. The phrase "easiest thing in the world" was spoken several times during the movie "The Ladykillers" starring Tom Hanks. Just wondered if anyone else noticed. The polenta looks great! Goat cheese is a flavorful addition idea! I usually put lots and lots of fresh grated parmesean in mine. I'm going to try the goat cheese next time.
Rita On Tuesday, November 17 at 6:52 pm
I just made polenta tonight! Though it was a breakfast recipe that I doubled (my kids love breakfast for dinner) so that we could have sliced, fried leftovers with maple syrup in the morning!
Laurie On The Prairie On Tuesday, November 17 at 6:58 pm
the polenta really lightens up the short ribs and gives them a lady like quality. count me in. xoxo.
Yvonne! On Tuesday, November 17 at 7:07 pm
argh! i wish you'd posted this a month ago! i had some short ribs in my freezer that would whisper to me late at night, "eaaaaat us. yummmmy". finnaly a made them in a new so-so recipe. this looks SOOOO much better!
Kate On Tuesday, November 17 at 7:08 pm
When do you add the pancetta back in? Or did you just want the flavour of the fat and you leave out the meat?
Dudge OH On Tuesday, November 17 at 7:10 pm
Haven't cooked polenta in a long while. The one and only time I did, I mixed in some onions and bell peppers that had been chopped and sauteed until soft and sweet. Everything was poured into a loaf tin and left to cool.
Nicole On Tuesday, November 17 at 7:15 pm
Oh my, that looks so, so good! The ribs look like they would be great with that. Thanks!
The Damsel in DisDress On Tuesday, November 17 at 7:55 pm
Yow! Holy Moly! I've nevah evah had polenta, but now I must.
Shawna On Tuesday, November 17 at 8:52 pm
I despise ribs…. but these look FABULOUS. If there were a way to make them 100% fat free, I would be all over it! I'd even settle for 96%
Mandy On Tuesday, November 17 at 8:59 pm
I think I just drooled on my keyboard. Yum…
Jess @ Frugal w/a Flourish On Tuesday, November 17 at 9:01 pm
That looks amazing and the movie is one of my favs "Steel Magnolias"
Love all your recipes!
CountryMidwife On Tuesday, November 17 at 9:16 pm
Girlfriend, I love ya, but you soooo lose me with the polenta. Cornbread for toothless infants, in my opinion… sorry!
Carlos Dominguez On Tuesday, November 17 at 10:04 pm
I"m in , I'm in just as soon as I can find some short ribs
Callie On Tuesday, November 17 at 10:20 pm
Love goat cheese in my grits. Guess I'll have to give it a try in its European cousin. Seems like the right thing to do.
I have to admit to never making soft polenta before (but plenty of pots o' cheesy grits). I usually just cheated and bought the kind that comes in a tube at the store.
memoryworkshop On Tuesday, November 17 at 11:48 pm
Polenta looks (and cooks) like Cream of Wheat. Which is yummy with sugar and milk and a little bit of butter melted on top. Which makes it hard for me me to imagine it as a savory, manly meat side dish.
Still, if it has goat cheese (and y'all with goat cheese aversions might try feta cheese made with cows milk) and if PW says its good, then I will probably try it!
Caroline On Wednesday, November 18 at 12:04 am
Just made the ribs tonight. DIVINE!! You have to make this! It is absolutely delicious!! You definitely won't be disappointed.
Yene On Wednesday, November 18 at 1:03 am
Hmm i've never had polenta before but been dying to try it… not necessarily make it myself haha But those short ribs, baby, you had me at the first sentence.
BTW… i got your cookbook today and i love love lovessss it ♥ Now if only you didn't pick Torrance, CA ahaha
jen On Wednesday, November 18 at 1:06 am
These photos are SERIOULY tortouring me. I mean, it's one am; and now I WANT this dish….. what am I suppose to do about that??
I'm headed to the kitchen…
aunt Rhody On Wednesday, November 18 at 1:06 am
I'm speechless. About a year ago I had polenta with fresh vegetables for lunch in a posh DC restaurant. The polenta was almost the consistency of pie–very firm and smooth textured. Definitely a fork food.
Lisa On Wednesday, November 18 at 1:17 am
That's just the recipe I was hoping to find today. It looks amazingly creamy and delicious.
Jennifer On Wednesday, November 18 at 1:18 am
Want to know what a cooking geek I am? Last night when trying to fall asleep I tried to guess what the 'secret ingredient' was going to be….I guessed a hard, mature cheese…I was wrong….but in the right category I guess!
Emily On Wednesday, November 18 at 1:23 am
What cheese do you recommend using for those who don't like goat cheese? I will use Gruyere if you don't stop me.
honeybee On Wednesday, November 18 at 3:44 am
Another great way to cook polenta is in the oven. No standing over the stove and it comes out just as creamy. Super easy.
Also, I like to make extra polenta and pour it into a loaf pan while still warm, chill it and then slice it and grill it.
Karyn On Wednesday, November 18 at 5:23 am
Oh my. Oh my. OH MY! The simplest twist is usually the best. The sour edge of the goat's cheese is really going to make an already gorgeous taste sensation thrilling. Can't wait to try it.
Katharine On Wednesday, November 18 at 8:55 am
I drooled. Will you come make this for my dinner? Please? Pretty please? With a cherry on top?
Evelyn On Wednesday, November 18 at 9:13 am
My stomach is growling — and I just ate my Cheerios! You need to be hired by BEEF – IT'S WHAT'S FOR DINNER! Yummy!
Carol On Wednesday, November 18 at 9:28 am
My favorite day – the Fridays I go to T-town and shop all day with my friend – estate sales, dept. stores!
ChristineM On Wednesday, November 18 at 9:37 am
You had me at goat cheese….
Ann snyder On Wednesday, November 18 at 9:45 am
Monday, because I get to babysit my little grandson
Maryann On Wednesday, November 18 at 10:01 am
We are retired so everyday of the week is a good one for me. But I do enjoy Sunday the most because our kids, who live in Ohio, usually call us.
Erin French On Wednesday, November 18 at 10:05 am
My Favorite day is Saturday because I get to spend it with my family… especially my lil' girl Melody
Liz Gottlin On Wednesday, November 18 at 10:13 am
My favorite day of the week is today, Wednesday! Because tomorrow when I wake up I can say, "Tomorrow is FRIDAY!"
Pertigal On Wednesday, November 18 at 10:17 am
My favorite day…PAYDAY!! And on one of those I think I have to buy a Le Creuset dutch oven.
Stephanie On Wednesday, November 18 at 10:28 am
Ree, Ree, Ree – Made the short ribs and polenta last night and it was UNBELIEVABLY delicious. Even our youngest, who is picky, asked for more "placenta" (I promise – I can't make this stuff up). Ok, our youngest is 20 and in college, and this brings me to a sad reality that I, as the mother of 3 grown sons, must share with you. While your daughters will soon grow into lovely young women, your sons will never grow up. Ever. They will get larger (much) and grow facial and armpit hair (lots), but they will never grow up. I'm so sorry to be the one to tell you this.
Winnie Cunningham On Wednesday, November 18 at 10:28 am
Saturday, I get to be home and do things I enjoy doing like being with family and friends and cooking for them.
Elaine On Wednesday, November 18 at 10:29 am
My favorite day of the week is Saturday because I open my eyes and think, I don't have to work today and I start making a mental list of everything I want to get done, what I want to cook for breakfast and dinner that my husband would love and I actualy enjoy the "smells" of my home; the Orange Glo on the wood floors, Tide, Borax, Lever 2000, onions, garlic and even though I may be cooking I am relaxing and enjoying the day with my husband.


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