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Hang tight!
Recipe by Christa
"Stuffed cabbage rolls. I am 100 per cent Polish, and this is my mom's recipe. Use regular rice, not instant."
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1 medium head
water to cover
1 pound
ground beef
1 cup
cooked rice
garlic powder to taste
1 (12 fluid ounce) can
tomato juice
1 tablespoon
1 tablespoon
white sugar
I was really frustrated by this recipe. I had no idea what this was supposed to turn out like, as I have never had stuffed cabbage before, but my family adores the ingredients in this so we though we'd give it a try.
I wasn't certain if I was supposed to cook the ground beef or not because the recipe didn't say, so I erred on the side of caution and prepared this with it cooked.
Garlic powder 'to taste' is not enough information for someone cooking this for the first time. I like garlic, so I added it liberally. It was still not enough. Again, not knowing what the flavor was supposed to be in the end, it was frustrating.
The picture shows thick hearty sauce over the top, but it made no sense that that consistency could be achieved from just vegetable juice, vinegar, and sugar. But I trusted the recipe and positive reviews and made it how the recipe dictated.
In the end, I had a sort of tasteless watery tomato soup with cabbage pods submerged within. It needed salt, badly.
I will not be making this again.
However, I will be making an extremely loose adaptation with a robust marinara or spaghetti sauce and chunky veggies; and lots of garlic, onion, salt and pepper in the filling.
133 Ratings
With a few twists (used fresh garlic, added 1 tsp sea salt to meat mixture, used spaghetti sauce instead of tomato juice, and baked at 350 for 1 1/2 hours)this turned out scrumptious.
This is a fun recipe to experiment with--you are pretty much guaranteed a good result. The perfect comfort food for the fall and winter. Great as leftovers!
This was a great recipe, thank you for sharing it. However, i added garlic salt, fresh green pepper, and fresh tomato to the meat. Next time i will add some ground sausage. I also baked it at 350 for 1-1/2 hrs. instead of cooking it on stove top.
I tweaked this recipe. It is truly wonderful on a cold winter's day. I call it Eastern European comfort food.
I parboil my cabbage leaves by placing them into boiling water for one minute. I then shut off the fire and leave them in the water, taking them out one bye one to stuff each leaf. They are not too hot to work with but this is a necessary step to allow for easy and pliable rolling.
In a large bowl, I put 1 and 1/2 lbs of lean ground beef, unflavored bread crumb about 1/2 cup, 1 cup cooked rice, 2 beaten eggs,1/2 fresh green pepper finely chopped, half a small onion finely chopped, 1/2 cup golden raisins,zest of a lemon (for extraordinary freshness), 2 beaten egges, salt, pepper to taste.
My sauce is started in a seperate pot- in 1 Tbs olive oil Sautee half green pepper, 2 cloves garlic, finely chopped add two cans of tomato sauce to one can of tomato puree, Juice of one fresh lemon, 1 Tbs of sugar and 1 cap of white vinegar. cook for about 1/2 hour.
Preheat oven to 350. In a large baking pan ladle some sauce on bottom. Tightly pack your cabbage rolls into pan, you'll get twelve rolls into a large pan. Cover them with a bit more sauce. Cover with foil and bake 1 and 1/2 hours. It is a lot of work but worth it. If you are like me you'll love to be in the kitchen on a cold day cookin' away! Enjoy.
Tip- If I have leftover meat and cabbage, I cook it in a large pot (the one the sauce is already in) making meatballs from meat mixture- I drop meatballs in raw to sauce
I tried this recipe this evening---it was the first time I ever made sufed cabbage. I used the suggestions of substituting spaghetti sauce, fresh garlic, dash fo sea salt and added some chopped onion. My husband's family is from Hungary and he sears he has never tasted anything better...thansk so much for the recipe. It was fabulous!!!!
This is the same recipe I have been using for 30 years, wouldn't change a thing. Everyone has different tastes and that's what makes the world interesting.
Wonderful and hearty. We added a little minced onion to the meat mixture. I also layered some sliced onion and sauerkraut with the rolls in the pot. I added brown sugar and a pinch of cloves to the tomato juice.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Cabbage
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 331
Calories from Fat: 190
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These stuffed cabbage rolls make a great dinner for a crowd.
See how to make sensational lamb-stuffed cabbage rolls.
See how to make an easy, hearty, beef and cabbage casserole.


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Santa Anita: Gary Stevens seeks Saturday stakes sweep
Gary Stevens has picked up right where he left off – seven years ago. The Hall of Fame jockey, who turned 50 last week, guided Great Hot to her victory in the Santa Maria Stakes on Feb. 16 and will be back aboard Saturday in the Grade 1 Santa Margarita. Similarly, he scored a gate-to-wire win with Slim Shadey in the San Marcos on Feb. 9, and they will reunite Saturday in the Grade 2, $150,000 San Luis Rey Stakes, giving Stevens a chance to sweep the day's stakes.
The San Marcos marked the second straight time Slim Shadey led from start to finish in a 1 1/4-mile grass race at Santa Anita. In the San Luis Rey, he will attempt to stretch out to 1 1/2 miles, a distance he has yet to master in three tries, though he narrowly missed in this race last year to Bourbon Bay.
In two 1 1/2-mile attempts since then, Slim Shadey was eighth in the Breeders' Cup Turf and fourth in the Hollywood Turf Cup. That was all in the pre-Stevens era.
In addition to Slim Shadey, the San Luis Rey field was expected to include All Squared Away, Bright Thought, Fire With Fire, Huntsville, Interaction, and John Scott.
Gary is extremely personable, articulate, and he exudes a quiet confidence, which is backed up by consistency in his success. He is a charismatic personality. He is someone everybody loves to love! The writers and television personalities all know him personally, since he has worked with many of them and interviewed others. Not surprising that he gets lots of press. People love to read about him. His is a very positive "face" for the sport. Just what's not to like and what can it possibly hurt to run articles and stories about him. If you have Gary Stevens burn-out, don't read about him and don't watch the tv coverage. But, let the rest of us enjoy his comeback and successful return to racing.
Slim shady might have a shot at the distance, he's really not facing much, as for Great Hot she also appears to be live with the field she is facing, lets see what happens. You go G Stevens you make us old timers proud LMAO
Does anyone know where Kauai Katie is?
Have to agree with Joel. We get it ......Gary Stevens is back...
John Scott, easy.
Well, as the late Jerry Reed would say "When your hot, you're hot"! And, obviously, Gary Stevens is hot when it comes to these horses. Keep winning Gary!
C`mon Gary let`s give them hell!!!!!!!!!!!!!!!!
Do we HAVE to have an article written for every Gary Stevens stakes horse entered, and proceed to make it ALL about him? It's becoming somewhat tiresome......what about Joel Rosario tearing it up back east, or Garrett Gomez winning at a 25% clip while riding next to nothing from the Baffert, Hollendorfer, O'neill barns??? Stevens' return is great for racing, don't get me wrong.......but this is getting a bit overkill now.

subset: commoncrawl


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New IRS rule 6050W concerning reporting of online income by PayPal..
Here comes a new tax law for online sellers / merchants. Starting in January of 2011, all U.S. payment providers including PayPal will be required by the IRS to report sales information about certain merchants. This new law basically applies only to those receiving $20,000+ and at least 200 payments per year. I suggest everybody takes some time to read what it's all about and get familiar with it if you do a lot of business via PayPal.
Under the new legislation, PayPal will be required to report to the IRS the total payment volume received by PayPal customers in the US who:
* Receive more than $20,000 in gross payment volume in a single year, AND
* Receive 200 or more payments in a single year.
The IRS changes will apply to all payment providers, including PayPal. They will take effect on January 1, 2011, with the first reports going to the IRS in early 2012.
If you meet the stated thresholds, you will be required to verify your identity by adding a SSN/TIN/EIN to your existing account. If you are currently using a Personal or Premier account, you will be required to upgrade to a Business account.
Big changes coming without a doubt… You can read more about this new law right over here.


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To buyessential oilsfor aromatherapyplease visit
Scientific, aromatherapy and healing arts presentations by Nancy Brandt, Peta and John Day, Scott Franzblau, James Geiger, Anne-Marie Giraud-Robert, Mindy Green, Elson Haas, Jimm Harrison, Janice Hein, Lance Morris, Pam Taylor, Greg Toews, Michael Wink, Jeffrey C. Yuen and Robbi Zeck.
Read More »
This guide is meant to provide quick reference for aromatherapy users in all stages of experience. By listing the established facts in short tables, this guide aims to make the selection of the right essential oils quick and easy, whether the purpose is for recreation or treatment.
aroma goes beyond the common denominator of mediocrity and searches out the oils of distinction. aroma features the women and men who distill true essential oils. In our opinion the best way to establish identity (and consequently provide the best assurance of authenticity) is by telling the story of the culture and region where the plants are grown and also of the passion of the individuals who distill them.
Traditional Chinese Medicine perspectives allow to approach essential oil treatments for many serious conditions not accessible to western medicine.
Essential oils are more powerful tools than even the most ardent enthusiasts have imagined. Recent research demonstrates the antitumor effects of numerous essential oil components through in vitro experiments with breast, lung and pancreatic cancer tissue as well as melanoma. The surprising effectiveness of Vitex agnus castus is demonstrated in an impressive survey of 35 women using it for PMS and/or menopausal problems.
Proceedings of the 3rd Wholistic Aromatherapy Conference, San Francisco, October 30 - November 1, 1998
Proceedings of the 1st Wholistic Aromatherapy Conference, San Francisco, November 4 - 6, 1995
New Medicine; What Else is There Besides Drugs
Advanced Aromatherapy by Kurt Schnaubelt, PhD takes the guesswork out of using aromatherapy, basing the therapeutic use of essential oils on scientific data. The various classifications of the oils are illustrated, presenting the reader with a clear understanding of their properties relative to treatments. This empowers the reader to interact with essential oils both intelligently and intuitively.
Medical Aromatherapy
by Kurt Schnaubelt, PhD with its unapologetic tone is unique as it illuminates aromatherapy as a modality to encourage the shift from a mechanistic to a vitalistic perspective. This book provides an exploration of why we use aromatherapy, its theoretical foundations and how to use it, acknowledging the vitalist core of aromatherapy. Medical Aromatherapy addresses important philosophical and social issues so far missing from the current discussion.


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American Forces Press Service
WASHINGTON, Feb. 19, 1999 The United States has ordered six B-52 bombers to deploy to Royal Air Force Base Fairford, United Kingdom, to support possible NATO air operations aimed at ending the conflict in Kosovo.
The planes are to depart Barksdale Air Force Base, La., within the next two days, Pentagon officials said here Feb. 19.
NATO is gearing up for air strikes against the Federal Republic of Yugoslavia in case peace talks underway in France fail to produce a political settlement. The six- nation Contact group set a Feb. 20 deadline for an agreement.
The six U.S. bombers are part of a total force of about 260 aircraft the United States has committed to support air operations developed by NATO. Most of the U.S. combat aircraft are stationed at bases in Europe or aboard the USS Enterprise in the Mediterranean Sea.
Feb. 17, Defense Secretary William S. Cohen ordered 51 aircraft to deploy from the United States to European staging areas to support NATO operations.


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Somerset sign South Africa batsman Alviro Petersen for start of 2013 season
Posted: November 09, 2012|
Somerset have signed South Africa batsman Alviro Petersen as their overseas player for the early part of the 2013 season.
Petersen has scored more than 1,100 runs in Test cricket, and boasts an average of 42.39.
The 31-year-old will play for Somerset until the start of the Friends Life t20 campaign.
"I am very pleased to have signed to play for Somerset as their overseas player for the first part of next season," said Petersen.
"Somerset are a successful team in all forms of cricket and I look forward to becoming part of the setup at the County Ground, and hope that I can help them to win some trophies in 2013."
Somerset chief executive Guy Lavender said: "We are delighted to have signed Alviro Petersen and he will play for us right the way through until the commencement of the FLt20 competition next summer, when he will depart to resume international cricket with South Africa.
"He is an exceptional player and has an impressive record as a batsman, which he demonstrated during this summer's series against England, and we look forward to welcoming him to Taunton in the spring."


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Learn more and download a passport
Visit the elegant Hotel DuPont
Driving through the rolling hills of the Brandywine Valley in Northern Delaware, it's easy to picture yourself in a different era – an era of elaborate homes, vibrant gardens and weeklong gatherings of family and friends. It's especially easy since you're within reach of three of the country's most beautiful mansions.
Nemours Mansion & Gardens; Winterthur Museum, Garden & Library; and Hagley Museum and Library are all part of the du Pont family's rich history, and each has its own personality and tale to tell.
Nemours Mansion & Gardens in Wilmington is a French-style country estate inspired by the Palace of Versailles. The focal point is a five-story mansion with more than 70 rooms, and outside a garden featuring flora, fine art, fountains and an elaborate pool stretches one-third of a mile.
Visitors to Nemours can take a guided tour of the grounds (reservations are strongly recommended, and for groups they're required); both a Guided Mansion Tour and a Guided Garden Walk are available. On the mansion tour, see some of the du Ponts' fine art and furnishings, like the painting of George Washington in the reception hall and the two-lane bowling alley in the basement (it doubled as a cinema!). The garden tour takes visitors by the gilded statue named Achievement, through the gardens extending from the mansion to the reflecting pool and to the Temple of Love.
Nearby is Winterthur Museum, Garden & Library. Winterthur was once the home of Henry Francis du Pont, an avid antiques collector and lover of horticulture, and today it's a museum featuring nearly 90,000 pieces in the mansion's 175 rooms, plus permanent and special exhibitions in its galleries. (March 2014 through January 2015, don't miss the must-see "Costumes of Downton Abbey" exhibit featuring costumes from the award-winning PBS series.)
The 60-acre Winterthur Garden complements the mansion. With a koi pond, sundial and reflecting pool found in different areas, and flowers blooming year-round, it's one of the finest gardens in this part of the country. There's even a children's garden, Enchanted Woods, where kids can explore the Tulip Tree House, cross the Troll Bridge or walk the Fairy Flower Labyrinth.
General-admission tickets to the grounds (good for two consecutive days) are available with an introductory tour, and you can also reserve special-interest tours. Point-to-Point Steeplechase, a full day of horse racing, is held each spring, and around the holidays the mansion is decorated with poinsettias, Christmas trees and garlands for Yuletide at Winterthur.
See where the du Pont story began at the Hagley Museum and Library. Set along the Brandywine Creek in Wilmington, Hagley is where the du Pont Company was founded – and where E.I. du Pont saw his American dream come true. It's the site of his original gunpowder works and a restored mill, as well as the du Pont family's home for five generations. French-style gardens complete the mansion grounds.
Visit Hagley anywhere from two hours to a full day. While there, you can learn how the gunpowder-making process was developed and how it changed through the years; tour the gardens, which are especially lovely in spring and fall; and see the family's residence for five generations, Eleutherian Mills.
Experience the serene botanical gardens and natural lands of Mt. Cuba Center from the picturesque meadow to the tranquil ponds. Visitors can enjoy a guided tour, annual events or leisurely stroll through the ever-changing scenery.
While you're in Northern Delaware, have Afternoon Tea or dinner at the AAA Four Diamond award-winning Green Room at Hotel du Pont, and stay overnight in a house at the Inn at Montchanin Village. Save some time for a relaxing, refreshing treatment at the village spa; the seven-step Hammam Body Ritual is just the ticket to complete your trip through time.


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Undergraduate Academic Catalog 2012-2013
Home > Undergraduate Academic Catalog 2012-2013 > Degree Course Descriptions > Course Descriptions > Civil and Construction Engineering Courses > CE 4704 Engineering Hydraulic Analysis and Design
CE 4704 Engineering Hydraulic Analysis and Design
Prerequisite: ENGR 3343
The course applies principals of fluid mechanics to the design and analysis of hydraulic systems. The course emphasizes open channel flow and addresses topics of interest to the Civil Engineer. Topics include hydraulic grade line calculations, pump design, culvert analysis and design, based flood elevation studies using HEC-RAS, non-uniform flow, gutters and inlets, water distribution, open channel design.
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Spring 2011
Cook, T. (2010). The madman and the butcher: The sensational wars of Sam Hughes and General Arthur Currie. Toronto: Penguin.
Sam Hughes was a domineering populist Ontario politician who "shot from the lip". He became a powerful minister in Borden's WWI cabinet because of his enormous energy and bullying behavior. As Borden remarked about his champion recruiter, "On matters which touch his insane egotism, he is quite unbalanced. On all other matters able and sometimes brilliant."
As the war dragged on, Hughes appeared more and more unbalanced. The British war office thought him quite mad. He attempted to promote his favourites and cronies to generals, meddled in army decisions, and unflaggingly pursued lost causes, like the Canadian-made Ross rifle (that was prone to jam). He became an inveterate Monday morning quarterback who advanced naive schemes that he believed would turn the tide. Gradually, many of the rank and file turned against Hughes. Borden at long last emasculated him and insulated the rest of the war effort from him.
Hughes, however, was a very good hater and adept at spreading innuendo and outright lies about people he had come to despise for causing his political demise. Among these were former favourites, like General Arthur Currie. Currie had risen from obscurity in the peacetime militia on account of his indefatigable labour and attention to detail. Currie was a very fast learner who benefited from his mistakes on the battlefield. He was a staff man, beloved by those who worked closely with him. Unfortunately, he didn't look like a general—he was blimpish (and became more so as all he did was desk work) and lacked a moustache—and despite being socially skilled, was stilted and aloof with the troops. Currie became one of the most successful allied generals of the war by assiduously adopting newly developed tactics. He accepted but attempted to minimize the casualties that were required for victories. For Currie, preparation was everything.
The casualty rate and horrors of trench warfare embittered many Canadian soldiers and civilians. How to account for the "butcher's bill"? Rumours that Currie had kowtowed to the British and needlessly sacrificed Canadian soldiers at the end of the war to advance his own career began to fester. A declining Sam Hughes circulated these rumours and eventually included them in a bitter tirade in the House of Commons. No one in the shocked House sprang to their feet to defend Currie.
So, instead of returning to a hero's welcome, Currie was given a distinctly subdued reception and then offered a largely ceremonious position. McGill University saved the day by offering Currie (who had never attended university) the principalship. It was an inspired choice. Not only was Currie a great fundraiser, he used his formidable organizational talents to McGill's great benefit. Less importantly, but remarkably, Currie quickly learned most of the students' names.
It wasn't, however, a fairy-tale ending. Currie, even after he shed his weight, had health problems and suffered from what is now known as post-traumatic stress. And the rumours continued. In 1928 (14 years after the war!!), the old charges were rehashed in the newspaper of the small Ontario town of Coburg. Currie sued for libel. In a sensational trial that left Currie totally exhausted, his reputation was finally vindicated.
A good book—much more readable than Cook's previous books.
Frank, T. (1997). The conquest of cool: Business culture, counterculture, and the rise of hip consumerism. University of Chicago Press.
Here is the central thesis of this interesting but disconcerting little book. "Not only does hip consumerism recognize the alienation, boredom, and disgust engendered by the demands of modern consumer society, but it makes of those sentiments powerful imperatives of brand loyalty and accelerated consumption." P. 231.
The book provides a number of examples of cool marketing strategies, accompanied by some good pictures. Here's one of the examples: "Pepsi's strategy was obvious. It would imbue its model consumer, its Pepsi Generation, with characteristics that were at odds with, if not outright antagonistic to the paradigmatic personality of the Coke order: noncomformity, daring, enthusiasm for the new, and a passion for individual liberation through product choice. Pepsi would identify itself with cultural dissent. As Volkswagon had just a few years before, Pepsi took up the cultural cudgels against mass society for hard-headed corporate reasons. And in its attack on the cola of conformity, Pepsi soon gained an ally in the social ferment then taking place." P. 172.
Even though short, some of the book has the repetitious ponderousness of the thesis the it came from.
Kershaw, I. (2004). Making friends with Hitler: Lord Londonderry and Britain's road to war. Toronto: Penguin.
The Marquess of Londonderry was one of many right-leaning English aristocrats who were partial to Hitler and Mussolini. These individuals, most of whom were traumatized by the first war, of the belief that the Treaty of Versailles was unfair to Germany, and annoyed at France's vindictiveness and obstruction, thought to promote Anglo-German friendship through their personal informal connections. These approaches, in fact any diplomatic approaches, were doomed by Hitler's territorial ambitions and duplicity.
Londonderry persisted in promoting Anglo-German friendship long after most others had given up. To his credit, in the thirties, Londonderry did want Britain to arm so that it could pursue a diplomatic rapprochement with Germany from a position of strength. The Chamberlain government, of course, pursued diplomatic solutions from a position of weakness very late in the game.
Londonderry spent the remainder of his life involved in bitter recriminations (he wasn't Hitler's dupe, or a Nazi, and he could have saved the day).
This book would have made a great article. OK, I'm exaggerating but it is very repetitious. Nevertheless, it's always fun to read about English aristocrats—their sense of entitlement, their snobbery, and the great life they must have had at lavish balls and riding to the hounds. I must revisit Brideshead.
Lawday, D. (2009). The giant of the French Revolution: Danton, a life. NY: Grove Press.
Danton was a bearish, homely man from the country. He loved to eat and drink with friends and was the opposite in temperament and appearance from the priggish Robespierre. When accused of conspiracy at his "trial", Danton replied incredulously, "A conspirator? Why I bed my wife every night".
Danton, although a lawyer in royal employ, was the favourite of the Parisian radical working class. He had a popular following greater than that of the murderous Marat and one that Robespierre could never attain. Danton was a fabulous orator (despite being dyslexic) and became the most powerful figure in the National Assembly. He sat with the radical Mountain faction on the left side of the assembly, although he was not a member of that group. Danton often got carried away with his own rhetoric, sometimes saying things like advocating violence, which he later regretted.
Robespierre's tragic outmaneuvering of Danton is well known but splendidly recounted in this book. Danton said to the weary executioner as he was placed in the guillotine, "Show the people my head, it's worth it". He was 34.
McLynn, A. (2009). Marcus Aurelius: Warrior, philosopher, emperor. London: Vintage.
The Meditations of Marcus Aurelius (121-180 CE) has fascinated philosophers and moralists to the present. This work has over time become the foremost exemplar of the stoic school of philosophy. McLynn nevertheless argues persuasively that stoicism is basically a logically incoherent and problematic philosophical system that deals unsuccessfully with issues such as free will and determinism. Notwithstanding the failures of stoicism as a philosophic doctrine, Aurelius remains a remarkable and, in many respects, admirable character. He succeeded as a general in his huge wars against the encroaching German tribes and many historians rate him as among the best of the Roman emperors. Unfortunately, his efforts ultimately failed--his abominable son, Commodus, succeeded him and caused the empire irreversible harm. Another philosophy might have allowed Aurelius to have his son dispatched before he had a chance to become emperor!
Although this big book is a bit repetitious and heavy-handed, its portrayal of the problems of the Roman Empire at the beginning of its long period of decline is thought provoking. Rome was beset with serious problems—some natural and others self-inflicted. First, horrific mortality caused by plague led to social disruption and labour shortages. Mortality was particularly heavy in the army and among the legions of slaves. The Romans didn't help the situation by working slaves to death and disrupting slave families so they couldn't reproduce themselves.
The Roman economy was unsustainable without the slaves and booty provided by the continuous military conquest of developed countries. War with barbarians, such as the Germans, provided only slaves. The problem was that the barbarians, even though partially Romanized through trade, service as mercenaries, and geographical propinquity, were poor. In fact, poverty caused the wars in the first place. Barbarians sought admittance to the empire in order to improve their economic status.
The Romans granted gifts and subsidies to the barbarian elite to keep the peace with Rome or to encourage the tribes to fight each other. This largesse in turn increased barbarian social and economic stratification; in effect, the Romans colluded with the barbarian elites to suppress the elites' own people.
Throughout the empire, slaves working on enormous estates produced food more cheaply than small-time farmers working their own land. Because farmland was such a great investment, the price of land rose steeply, forcing farmers out. The farmers fled to the city, where their bread was subsidized and they were amused by chariot races and enormously expensive gladiatorial shows.
Rome had a humungous balance of trade deficit. The plutocracy loved to display silk, gems, and gold. Silk had to be imported from China but China would only accept gold in payment. Similarly, India would only accept gold for its spices and gems. Rome had no functioning gold mines.
All of these issues led back to the army. The army was increasingly made up of barbarian mercenaries loyal to their generals rather than Rome. Because of the economic problems, the army was increasingly difficult to fund and, because the army could and did depose emperors in order to promote their generals to the purple, there was increasing political instability.
Of course, if you've been following the American news, you already know how all of this works.
Richards, R.J. (2008). The tragic sense of life: Ernst Haeckel and the struggle over evolutionary thought. University of Chicago Press.
Another fine book by Richards. This time he tackles the long misunderstood and often vilified Ernst Haeckel of "ontogeny recapitulates phylogeny" fame. Haeckel is probably the most important evolutionary biologist after Darwin, whose valued collaborator he was. Haeckel's books were extremely popular and the most widely read were written for an audience of educated lay people. Part of their popularity was due to Haeckel's ability as an illustrator.
Less fortunately, Haeckel was a polemicist with a bitter tongue. He became more strident and bitter with the tragic death of his young wife, causing apoplexy among devout Christians and even managing to alienate many of his natural intellectual allies. Even, Huxley, "Darwin's bulldog" wanted him to cool it. All these polemics led to a great deal of controversy and venomous attacks from which Haeckel's reputation has suffered to this day.
A somewhat amusing example is provided by Haeckel's illustrations of the embryos of a dog, chicken, and turtle at the "sandal" stage of development in a popular science type of book. Haeckel wrote that one couldn't tell these embryos apart. And indeed one couldn't, because they were in fact duplicate prints. When his enemies discovered this, they accused him of scientific dishonesty, a charge that stuck forever. A more likely explanation, however, is carelessness because, in fact, it is difficult and often impossible to tell these embryos apart at this stage.
All of this was needlessly tragic. Haeckel was a superb biologist who contributed enormously to the scientific enterprise, particularly in his work on the radiolaria. And he was absolutely right—the best proof of evolution is in development.


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2013 Watershed Symposium
Sustaining a Watershed -
Acknowledging local efforts to Steward Resources for Future Generations
A big THANKS to the over 100 people who attended and participated in 2013 Symposium, including the 27 watershed groups, agencies, consultants and practitioners who participated in the Virtual Watershed Whirlwind Tour.
Download Symposium documents and presentations:
Materials Packet - Includes agenda, list of participants and participant contact information
Keynote address - presentation did not include slides
Engaging Urban Populations in Resource Stewardship
Resource Stewardship in Vineyards
Stewarding Open Space and Public Lands
Protecting Waterways and Populations
|Watershed Information Center and Conservancy of Napa County
|Napa County Resource Conservation District
|Napa County Stormwater Pollution Prevention Program
|Napa County Flood Control and Water Conservation District
|City of Napa Water Division
|Horizon Water and Environment
|Hedgerow Farms
|Napa County Farm Bureau
|Registration, poster and exhibit viewing
|Barry Martin, Master of Ceremonies, Community Outreach Coordinator, City of Napa
|Honorable Brad Wagenknecht Supervisor, Napa County
|Keynote address: Thinking Like a Watershed: from arteries to capillaries to muscles to work!
|Mark Nechodom, Director, California Department of Conservation
|Morning Session: Making Progress in Stewarding Resources on All Fronts
|Engaging urban populations in resource stewardship - Steve Lederer, Napa County Public Works Department
|Resource stewardship in vineyards - Mitchell Klug, Napa County Resource Conservation District
|Stewarding open space and public land - John Woodbury, Napa County Regional Park and Open Space District
|Protecting waterways and populations - Rick Thomasser, Napa County Flood Control and Water Conservation District
|Watershed Whirlwind Tour: Virtual County-wide Tour of Projects
|Lunch and exhibits in lobby
|Afternoon Tour: Firsthand Look at Resource Protection and Preservation
|Featuring three restoration projects:
|Napa River Rutherford Reach Restoration Project – Gretchen Hayes
|Napa River Flood Control in Downtown Napa – Julie Lucido
|Napa-Sonoma Marsh Restoration Project - Karen Taylor and Veronica Pruitt
|Bus 1 hosted by Shaun Horne, Napa County Flood Control and Water Conervation District
|Bus 2 hosted by Phil Miller, Napa County Public Works Department
|No Host Social at Oxbow Market


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La Hacienda Restaurant
Lakeside breakfast and lunch overlooking El Campeòn's signature 17th hole.
La Hacienda's daily buffet starts early for golfers and guests alike. The complete menu includes made-to-order omelets, fluffy pancakes, Belgian waffles, breakfast meats, potatoes, cereals, fresh fruits, a variety of juices, and more.
Lunch at La Hacienda is seasonally themed on weekly basis offering all a delicious selection of hot meals from around the globe.
Call (352) 324-3910 for La Hacienda Restaurant reservations or Extension 23 for breakfast room service. La Hacienda is popular for private evening functions and special wedding and holiday events.
- Daily: 6:30 am - 10:30 am
- Monday - Saturday: 11:30 am - 1:30 pm
Champagne Brunch
Sunday Champagne Brunch at La Hacienda has been recognized by many area food writers as the best brunch in Central Florida. Because of the resorts' central location in Florida, families and guests come year-round to enjoy a bountiful culinary tradition complete with live entertainment and complimentary champagne and mimosas.
- Sunday: 11 am - 3 pm
- Brunch price: $35.99
- Breakfast Menu (.pdf)
- Lunch Menu (.pdf)
Special Offers for La Hacienda Restaurant
Sunday Champagne BrunchRecognized by area food writers as the best brunch in Central Florida.Highlights include a taco bar, an omelet station, a carving station, smoked fish, shellfish and a dessert station. Enjoy complimentary champagne and mimosas.


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Selected members of the Indonesian Military (TNI) began training for United Nations Peacekeeping missions on Tuesday in Bogor, West Java, a TNI official said.
Some 850 members of the TNI picked to join UN Peacekeeping missions will partake in a series of training exercises at the TNI Peacekeeping Center in Sentul, Bogor. The exercises will conclude on July 11, Maj. Gen. Hambali Hanafiah said.
The future peacekeepers will be taught how to handle themselves in conflict zones and how to deal with victims of widespread violence, Hambali said. The soldiers need to have a deep understanding of conflicts going on in the countries where they were sent to.
They also need to understand UN protocols, he said.
well that the use of weapons must be in accordance with existing rules
of engagement and standard operating procedures," Hambali said.
To be chosen for the peacekeeping force is a great honor, he explained.
[participants] should be proud. Garuda contingents — wherever they have
been stationed — have always earned the appreciation and
recognition of the UN and other countries," Hambali said, referring to Indonesian "Garuda" troops who have been deployed in conflict regions around the globe on UN Peacekeeping missions.


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Mar 02 2009
Garlic Cheese Bread
If you don't love the bubbly wonderfulness of piping hot garlic cheese bread, write this date on your calendar. Because that's all about to change.
Here's what you need:
Mayonnaise. Real mayonnaise. NOT the demonic Miracle Whip or any of those peculiar low-fat or fat-free varieties.
Cheddar cheese. Monterey Jack cheese. Parmesan cheese. Yum.
A loaf of French bread. You MUST use really high quality bread from your local artisan bakery or this recipe will be ruined.
Just kidding! This is Earthgrains brown-and-serve from the grocery aisle.
Begin by grating the cheese. I regret to inform you that grating cheese by hand yields a far superior result than if you buy the stuff in the bag.
Peel the garlic by banging it with a can, then peeling off the outer papery skin.
Then finely mince the garlic. This isn't fine enough.
Grab four green onions. I do two at a time.
Lop off the tops, then slice them just until you get into the dark green area.
Then go over the slices with the knife to mince them up finely.
Now dump 1/2 cup mayonnaise into a mixing bowl.
Add the cheese. About 1 1/2 cups total.
And the Parmesan. About 1/2 cup.
Stir it all together. You can add a dash of salt if you like, but the cheeses are usually salty enough.
Set this mixture aside, or better yet: Make it several hours beforehand and store it in the fridge. The flavors fall in love, get married, and have many, many children.
When you're ready to make the bread, preheat the oven to 425 degrees. Split a French loaf in half lengthwise.
Also, just to make it easy, divide the garlic into four small piles.
For each fourth, melt 1/4 stick (2 tablespoons) butter in a skillet over medium-low heat. Add in 1/4 of your garlic.
Stir a little, just to get the garlic and the butter acquainted.
Place one of the four pieces of bread face down on the garlic butter. Swirl it around so the butter will soak into the bread and the garlic will press into the surface.
Repeat with each piece of bread, adding another 2 tablespoons of butter and more minced garlic with each piece.
*Important: be sure to remove all traces of garlic from the pan before adding the next round or you'll have a bunch of tiny charred garlic pieces in the pan.
You basically want to lightly grill the bread in the skillet—this isn't quite there yet. You want the surface to have begun to get a little crispy and golden. But you have to watch it, too! Don't let the garlic burn and turn black. Delicate balance. If the garlic seems to be turning brown too quickly (stove heat and the pan you use can vary the results), just discard the garlic before you soak the bread in the butter—it'll still have a strong garlic flavor!
By the way, you can omit the garlic from this recipe if you don't tolerate it well.
When all the pieces are toasted, spread 1/4 of the cheese mixture on each piece.
Then just pop the pan into the oven for about 10 minutes, or until the cheese is nice and bubbly!
Like this. And actually, I turned on the broiler at the very end to get the top really bubbly…and I walked off and forgot about it, OF COURSE. It's almost a little too brown for me.
Not that that will stop me from eating it.
Serve the mini-loaves on a cutting board at the dinner table, or just cut them into small slices beforehand.
My sister-in-law Missy gave me this blade for Christmas. It makes me feel powerful and a little bit tough.
Thank you, Missy.
This bread just makes me feel happy.
And that makes me happy all over again.
Print Options
Garlic Cheese Bread
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 4
- 3-1/2 cups Grated Cheddar Cheese
- 3/4 cups Monterey Jack Cheese, Grated
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup (Real) Mayonnaise
- 4 whole Green Onions, White And Light Green Parts Minced
- 1 dash Salt
- 1 loaf Crusty French Bread
- 1 stick Butter
- 4 cloves Garlic, Finely Minced
Preparation Instructions
Mix cheeses with the mayonnaise and the green onions. Add dash of salt to taste and set aside or keep in fridge until you need it.
Cut loaf of bread in half, then each half into half again.
Working 1/4 loaf at a time, melt 2 tablespoons butter in a skillet and add 1/4 of the minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.
Repeat with remaining butter, garlic, and bread.
Spread cheese mixture on warm loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.
Slice and serve.
Then get on the Stairmaster. Pronto.
197 Comments
Caprice On Monday, March 2 at 12:27 pm
Nom nom nom nom nom.
Wow. Does that ever look good.
You da woman, PW.
And your posts always make my day a bit brighter. Thanks.
morgan On Monday, March 2 at 12:31 pm
I made garlic cheese bread just like that last week with minestrone soup. It was perfect. I don't do the garlic/butter in the skillet thing though…my 15 month old wouldn't allow me to be paying attention to anything else for that long. I use a light splash of worcestshire sauce, not enough to taste, but it makes the cheese sing!
patty On Monday, March 2 at 12:42 pm
HOW do you all not weigh 400lbs???!!!
OhMiGoodness, between this recipe and the one you posted for parmesean chicken this week I am going to need to take up marathon running to keep my weight down.
Married to an Aussie in OK On Monday, March 2 at 12:49 pm
Dangit… and here I finished up a pan of lasagna just today! This must be my cue to make another. That looks GREAT.
Betsy On Monday, March 2 at 12:56 pm
But Ree…you forgot one step…the step right after the browning of the meat and the onions and before the thyme where the husband comes in a puts about a cup's worth into a bowl "just to test"…
Cindy On Monday, March 2 at 1:05 pm
This Garlic Cheese Bread–I have no words except dang! I have yet to find Hellmann's Mayonnaise at my local American supermarket, which is part of a national chain. I've literally searched high and low on the shelves. I must get to the bottom of this.
Joce On Monday, March 2 at 1:06 pm
Oh my goodness, this bread looks absolutely great! Who cares about the pasta when we can eat garlic bread!
jenob On Monday, March 2 at 1:11 pm
Oh my god, you are EVIL. That looks so good, I am drooling. And I just ate!
Mayo, never would have thunk it.
StuffCooksWant On Monday, March 2 at 1:24 pm
Never made garlic bread with mayo. Cheese, garlic, spices…yep. I can't even imagine what flavor this would add to garlic bread, but you know, it looks really good, as does the sketti, and we all like to try new things. Very interesting.
karen On Monday, March 2 at 1:45 pm
I never saw Entenmans brown and serve bread here in New Jersey…whats with that. Anyone else in N.J.ever see this?
Karen, I meant Earthgrains! Thank you for the heads up.
Lisa On Monday, March 2 at 1:54 pm
We are having company for dinner on Friday night and these recipes just saved me! Thank you!!
Fig On Monday, March 2 at 1:56 pm
I would probably kill a man for a slice of that bread right now. Except maybe not. But probably.
Annie G On Monday, March 2 at 1:57 pm
I would have to have seconds or thirds. WOW bring it on!
Elisabeth On Monday, March 2 at 2:02 pm
Mariejkt On Monday, March 2 at 2:17 pm
Just a note for people that don't realize Hellmann's is just another name for Best Foods Mayo (which is what it is called here where I am)
Kat On Monday, March 2 at 2:28 pm
Jennifer On Monday, March 2 at 2:33 pm
Oh DIVINE! I am really craving this now…
Lizzie On Monday, March 2 at 2:59 pm
I wasn't sure about the mayo but made this anyway. Then I find I'm all out of garlic. It was still really good. I can't wait to make it again with garlic.
Traci Best On Monday, March 2 at 3:03 pm
YUMMY! I love anything that is "Alla Marlboro Man"! LOL. Can hardly wait to try these two out for dinner soon!
Amy Schram On Monday, March 2 at 3:44 pm
There is a restaurant here that deep fries their garlic bread in butter – people fight to get the last piece….. the fat just goes immediately to your thighs……. but it sure seems worth it when you are eating it. Can't wait to try your version.
Baba On Monday, March 2 at 3:54 pm
We love cheezy bread!
Jeanie On Monday, March 2 at 4:04 pm
I wonder how many calories in one slice. Mayo AND butter? Yikes.
Lynda On Monday, March 2 at 4:27 pm
Looks so good! I don't want to think about the calories, I just want to eat it!
Alison On Monday, March 2 at 4:33 pm
Mayo, cheese, butter, and bread! Those happen to all be my favorite foods! (Seriously). Can't wait to try this recipe :]
Laura Whetstone On Monday, March 2 at 4:37 pm
Oh my goodness. I need an excuse to make this asap!
Janet Cooper-Bridge On Monday, March 2 at 5:09 pm
Love it! Gonna make it tonight – perfect after a long, Cold and snowy day!
Stacie On Monday, March 2 at 5:20 pm
Bread and cheese, two of my favorite things. This recipe looks great. I can't wait to try it. Thanks!!!
AngAK On Monday, March 2 at 5:24 pm
I'm here to say it tastes just as good made with Miracle Whip—–yes is does! mayo is just so bland. blech.
Caroline in Tennessee On Monday, March 2 at 5:27 pm
Perfect comfort food for a cold winter night!
Deseree On Monday, March 2 at 6:18 pm
Oh be still my heart…that looks amazing!
Julie On Monday, March 2 at 6:44 pm
That has to be the best looking garlic cheese bread I've ever seen. You make me fat just reading your blog.
Mindy On Monday, March 2 at 6:50 pm
Good thing I can't smell it. I'd have to kiss Weight Watchers goodbye!
ms ellie On Monday, March 2 at 6:58 pm
this reminds me of the cheese toast from Houston's. Love it.
Iheartcooking On Monday, March 2 at 7:08 pm
This wonderful!
Cathy Wilson On Monday, March 2 at 7:22 pm
Ummmm, tell me again how it is that you don't weigh over 400 lbs.??? Looks so yummy!
Kari On Monday, March 2 at 8:04 pm
Seriously…I think you're the devil…that looks so good and full of fat!
Lisa On Monday, March 2 at 8:14 pm
I just made this with the pasta dish before this. I think the bread was better than the pasta! haha It was AMAZINGLY good. Thanks, Ree!
Emily On Monday, March 2 at 10:57 pm
I saw this post and the pasta post this morning, and even though I try really hard to only go to the store once a week and today isn't grocery day, I had to go to the store for the french bread so I could make this garlic bread! Alas, I forgot to buy Montarey Jack cheese while I was there too, so it was missing that. But it was still delicious!!! I want to make it every time we have garlic bread now. I loved the method of frying it in the garlic butter on the stove before baking it. I never would have thought of that. I think I added a little too much mayo though, it tasted a little strong to me. Next time I think I'll add cream cheese to it too. Mmmmm. Thank you!!
I also made your pasta recipe, though I made it less meaty and more saucy at my husbands request. It was a very hearty meal. I probably should have made some kind of veggie to go with it to pretend it was a little healthier, but I was so full that it wasn't needed anyway.
Ok, there's the story of my evening… lol, not that you really needed to know. Mostly I just wanted to say I LOVE your cooking posts, and am completely addicted to your entire site, really. Thanks for being so dang cool.
Kirsten On Tuesday, March 3 at 1:45 am
Wow, it looks great! Your garlic breat sounds wonderful! You cook the pasta sauce the same way I do. But I always add some chili – my husband loves hot sauce! And me, too!
Tracee On Tuesday, March 3 at 4:48 am
You are just TRYING to clog American's arteries…admit it. This looks perfectly heavenly! It's on the menu for Thursday. Thanks!
melanie On Tuesday, March 3 at 7:34 am
Can I just comment to say that I like Missy, and I so totally don't even know her! I just love how you talk about her. You really make the most encouraging comments about everyone. wow,
Kat On Tuesday, March 3 at 8:44 am
Im going to try this meal right away. I've been waiting for a good bread recipe, looks delicious! thanks
Ruth Ann in East Texas On Tuesday, March 3 at 9:52 am
MMMM love both recipes, and really LOVE the bread recipe. Here's an EVEN QUICKER Monday night dish!
ADD 1 JAR OF YOUR FAVORITE RAGU (i use Ragu with the mushrooms and garlic)
This only takes about 30 minutes total time. the cheese in the mac and cheese simmers down the tomato saucy taste!
large families, i would double this recipe or maybe just add another pound of meat. My guys like it real meaty too.
Teri @ Make A Whisk On Tuesday, March 3 at 10:03 am
This looks so amazing! I'm making it tonight!
Cyndi - On Tuesday, March 3 at 10:17 am
Sorry – family did not like the bread – although it looked FAB! Maybe next time I'll try cream cheese instead of the mayo – it was just way too strong – had lots of leftovers which is extremely unusual in our house with 3 growing boys! Keep the recipes coming though – I LOVE to try new things – some we like and some we don't – but we've found lots of new favorite recipes this way!
Trish Roberts On Tuesday, March 3 at 10:51 am
Keitt On Tuesday, March 3 at 11:11 am
I made this last night. What a hit! The bread is heavenly. I am kicking myself that I forgot the left overs for lunch today. It made enough for a family of 4 (including 2 ravenous teenage boys) with leftovers!
Rachelle H On Tuesday, March 3 at 11:29 am
My MIL does that same recipe and we call it "Fat Bread". Appropriate name, don't you think?
Tracy On Tuesday, March 3 at 1:37 pm
Hey P-dub – is this recipe freezeable? I'm wondering if you get the point right before putting it in the oven if you can freeze on a cookie sheet. Once it's frozen throw it in a ziplock and save it for lasagne night (or a light snack at midnight). Have you ever tried this? The recipe sounds great and will save me tons on premade cheesy-garlic bread! Thanks
Sharon Snudden On Tuesday, March 3 at 3:16 pm
P-Dub – how come your Steak Bites Recipe is not in your index? My kids love it but I'm not organized enough to actually print it off so I have to go searching prior posts.
jill On Tuesday, March 3 at 3:43 pm
um… I think I died and made it to heaven. Is it wrong that I want to lick my monitor right now, so I can taste this cheese bread? Slurp.
Pam On Tuesday, March 3 at 5:51 pm
That bread looks wonderful. I can't wait to try it.
Jennifer On Tuesday, March 3 at 7:13 pm
Made this for dinner tonight to accompany our pasta De Marlboro Man. The bread was terrific….Loved it……the pasta….well…..it could use something.
Sabrina On Tuesday, March 3 at 7:38 pm
Just made this tonight and OH MY!! It was amazing!
Jilene On Tuesday, March 3 at 9:02 pm
WOW this is just like a resturant we have here in WA state. S.A. Black Angus lovely! Thanks for another great one!
AnotherJess On Tuesday, March 3 at 9:09 pm
one word….YUM!!
Michele On Tuesday, March 3 at 9:39 pm
This bread looks exactly like my husbands favorite bread from one of our favorite places to eat. I could never figure out how they made it. This recipe is going to make my husband soooo happy!
stacy On Tuesday, March 3 at 10:07 pm
just made this tonight. My husband loved this! I thought it was very good as well.
Aaron B from IL On Tuesday, March 3 at 11:58 pm
I wasn't too sure about this one since I sometimes don't like hot mayo, but I figured that there was enough cheese to pretty much make the mayo taste disappear. I was right, you can't really tell it has mayo in it. It is very good, but I daresay it might have too much butter. I added some italian parsley that was limping up in my fridge to the cheese and it is good. I also used a seseme covered loaf of french bread and it turned out great. The seseme seeds get toasted in the oven and lends a lot of great flavor to the bread.
risawest On Wednesday, March 4 at 11:16 pm
ha! looks delicious. bring on the calories. bring on the fat grams. cuz the flavor is gonna be awesome. i will try this one soon!!! like this week maybe?
Cindy H On Thursday, March 5 at 5:13 pm
Just wanted to say to the mayo nay-sayers. You can't even tell it's mayonnaise. Once it's blended in with the other ingredients, it makes it so moist and tasty. I use a recipe with mayo and soy sauce for barbecued salmon, and you'd never know it was there. This looks great, P-Dub! I came here to cheer up, and you never let me down!
Cindy H
Cookie Stamps
Kaira On Friday, March 6 at 2:36 pm
made this for my husbands birthday dinner last night and it was fabulous! YUM!
Amy On Saturday, March 7 at 10:38 pm
Oh sweet mother! This was FABULOUS!! I served it with the rigatoni and sauce thing. The fam all had the pasta and I just used the sauce as a dip for my bread. YUM!!!
Kat On Tuesday, March 10 at 10:40 am
My daughter and I made this for dinner last night to go with spaghetti and steamed broccoli. It was AMAZING!!!!
I always seem to have to change up whatever I am making though so just so you know I added a couple of fresh leaves of basil chopped finely into the cheese mixture and WOW!!!!
THank you! Thank you! For the recipe!
Fig On Tuesday, March 10 at 11:46 am
I found a recipe very similar to this on a cooking site once. One of the site members had given it a crappy rating and written a long review about how gross it was.
At the very end, she wrote "I used Miracle Whip instead of mayo, but other than that followed the recipe exactly."
It made me laugh.
Yira On Wednesday, March 11 at 4:30 pm
I had made your olive-cheese bread and had it pronounced by my 13yo son as pretty good..I'd like it better without the olives… I told him he'd have to eat olives, because that's what the recipe said and I like olives! So, the next day you post a recipe for something nearly the same..without olives..I had to try it!
I made this to go with chicken parmagiana tonight..it was heavenly! My 13 yo son loved it. I love it. It's all crispy squooshy buttery yummy goodness…definitely a keeper!
The only change I did, was I bought mini- sub buns at the local bakery. They're all crusty outside and soft inside, so I thought they might be just the thing..they worked wonderfully.
Thanks for all the wonderful recipes you share with us!
Jeannetta On Friday, March 13 at 8:07 pm
Sitting in a hotel room six hours from home was not a good time to find this wonderful cheese bread recipe!! Oh my Gosh! I can't wait to get home!
Thanks for sharing
Jeanne On Thursday, March 19 at 8:03 pm
Have made this before and it always gets rave results. Bunko girls said Hmm…what is that flavor? This is soooo good! My mayo haters even liked it – so don't pass it by for that. Scrumpdeliumptious!
Peach On Friday, March 20 at 8:35 pm
With as much cheese grating and other grating and slicing that you do, you could really get some use out of a Saladmaster machine. I couldn't live without mine.
I'm so glad to finally have a recipe for this!
Heather R On Monday, March 23 at 3:53 pm
I made this over the weekend. Very good – VERY RICH. I found the green onion a bit over-powering, so I may half it next time. Otherwise – it was a hit!
Adrianna On Tuesday, March 24 at 12:53 am
I made this for dinner tonight. It was the best cheese bread I have EVER had.. and not only that.. I didn't have to go out to eat for it. Thanks for sharing the recipe, it was great!
Monica On Thursday, May 21 at 8:29 pm
I made this for dinner two nights ago. Yum! I was really worried about the mayo as I greatly dislike it, but you couldn't pick it's flavor out at all. I even loved it cold the next day!
Stephanie On Thursday, May 28 at 1:36 pm
I've been using the mayo/cheese/onion spread for years now, but I've never fried the bread before putting it in the oven…definitely going to try it this way!
Brandi On Thursday, July 30 at 1:40 pm
OMG this is so sinfully delicious that I felt guilty eating it! The natural solution was, of course, to just keep on eating until I was too full to have the energy for guilt.
Tip: Give the bread 10 or so minutes to cool down and then flip it upside down to slice it. It keeps the cheese from getting pulled off the bread.
m.grace On Thursday, August 6 at 11:31 am
I was a bit skeptical about the mayo. And I didn't have chives. And I was worried about scorching the garlic and making it bitter.
But it was amazing. And VERY well received by my hungry hoard (Hubbs, bro-in-law and roommie).
And I Love your website. But I guess you hear that a lot.
Linda Bandow On Thursday, September 17 at 5:13 pm
I am sitting at my computer salivating like an old Boxer dog. Can't wait to try this out on the DH…..that is if I am able to leave any once I've "sampled"
Apollonia On Saturday, September 19 at 7:37 pm
I made this last week for my in laws as a thank you for taking care of me and my boys while my hubby was out of town and they loved it. I just made it again tonight FOR my hubby and he was in heaven [he loves meat] Thanks for sharing such a yummilicous recipe!
carissa On Wednesday, November 4 at 5:04 pm
um… DIE! so delicious!!
Lisa Smallwood On Sunday, November 8 at 6:36 pm
Angela Marie On Sunday, November 15 at 8:59 am
I made this & it was TOO GOOD. Very addictive. After my first try, I cut thick slices of french bread, used the garlic butter on the bottom 1/2 & a nice layer of cheese mixture on the top 1/2. Making it this way, even a little ahead of time & popping in the oven right before a family dinner would be awesome… Would blow regular old garlic bread out of the water
Samantha On Monday, November 16 at 9:28 am
I made this along side of your Pasta a la Betsy and they were both a hit! We couldn't stop eating the bread-very yummy! I kinda felt like I was eating a mouthful of butter/grease everytime I took a bite, so I might use *gasp, gulp* fat-free cheese next time to cut that back. The taste was wonderful though, I'm actually eating the last 3 slices for lunch today (won't my co-workers love me when they smell it heating up).
Shel On Sunday, November 22 at 4:23 pm
OK PW…I trust you and love you like no other…but I do have a question…your pics say about 1 1/2 cups of grated cheese, but the recipe says 3 1/2c. cheddar, 3/4c. monterey jack cheese….so help?? I am making it now and decided to go with your picture instructions….3 1/2c. grated cheddar seems a bit…and I DO LOVE cheese…it is a staple in this house! You are the best. Was heartbroken to miss you in AZ with your cookbook =( WAH! Thanks for being so fabulously uh-maze-ing!
Lovie On Wednesday, December 2 at 3:23 pm
I just made this the other night for my family and the truly loved every bite. Thanks for these great recipes.
Selina On Friday, December 4 at 1:18 pm
OMG! You have no idea what your pictures do to a pregnant woman stuck at work for 6 more hours… I want garlic bread NOW!!!
Linda On Sunday, December 13 at 2:53 pm
WOW! I read garlic bread recipe yesterday, made it for dinner and it is too good! My family loved it! My daughter took the last piece home with her and now I am wondering why I gave that to her, I'm hungry thinking about it. Love your website and have asked for your book for Christmas, a present for the whole family really. Thanks so much.
Carla Wells On Monday, December 21 at 12:36 pm
I'm wondering if this can be frozen too? I think I'm gonna try it today and just see if it works.
Mrs. Johnson On Wednesday, December 30 at 8:48 pm
Made this bread and it was great. Is it a problem that I wanted to eat the mayo/cheese mixture? I "accidently" got some on my fingers quite a few times. All in all, the bread was scrumptious!
Amy On Wednesday, January 13 at 8:25 pm
Ok so if I ate this with the au gratin potatoes would I go into a coma?
Sandy On Tuesday, January 26 at 8:02 pm
Just made this and boy is it delicious! I thinkI'll make it every week. Had it with the chicken noodle soup and that was good too. Thanks for the recipe.
Cena On Monday, February 22 at 11:36 pm
The recipe says it serves 4. My family of 10 each had 2 pieces and it was enough. Of course they WANTED more, but I didn't want to encourage heart attacks in children ( or my husband!) It was a hit. I am also confused about the amount of cheese.
Stacy Lastinger On Tuesday, March 2 at 12:00 pm
Could you start including a link to the featured recipes on the Tasty Kitchen site? If I want to try it or save it I like to go to the page and put it in my virtual recipe box!
That would be really great!!
THEFLAAFIVE On Tuesday, March 2 at 12:58 pm
I am making the garlic cheese bread for my daughter's birthday party on Sunday. I have made this recipe for years and everyone always LOVES it! My hubby dislikes mayo very much…but what he doesn't know won't hurt him, right?!?!?
Debbie On Tuesday, March 2 at 1:27 pm
My husband and his deer camp buddies (believe it or not, those guys can COOK!) have been making a similar recipe for years except they use mozzarella cheese and add sliced black olives, mushrooms & jalapeno slices. They call it Ed Bread. It's definitely yummy, no matter what you call it!!
susancookingtosave On Tuesday, March 2 at 9:16 pm
I made a similar (we call it Cheese Bread) recipe for Superbowl Sunday. 8 17 year old boys + 3 loaves of cheese bread= empty platter! I think I need to make this again…now.:)
Kat On Wednesday, March 3 at 2:37 am
Looks and sounds delicious and I can't wait to try it. Please tell us about the blade in the photo.
amanda On Wednesday, March 3 at 7:36 pm
So I made this tonight. Seriously, how are you not obese?
Angie On Tuesday, March 9 at 4:39 pm
I have been trying to find some new recipes for my meat and potatoes family and made this bread to go with our pot roast last night. Loved it!!!! My husband couldn't believe I had actually made it and not bought it frozen from the store. The three of us finished the whole loaf. I can't fit in my jeans now but who cares. It was sooooo good.


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At the Garden Center at Lowe's in Dickson City, crews were busily trying to take cover from the cold Monday afternoon, moving trees and plants inside and away from the blustery winds and expected freezing temperatures.
"This is horrible. It's like the world's worst thing right now for anything that is in bloom because this freeze can take all your blooms out," said nursery expert Noelle Olver.
Temperatures in the 20s overnight mean a hard freeze and after the recent warm weather, many are shocked by the plunging temperatures and worried about saving their blooms.
"It's like a shock because when you think about it, we have already put our winter things away and now maybe we have to get them back out," said a woman from Scranton.
"I mean you have to get roses and stuff like that covered so you don't kill them for the year, all the stuff I got in my yard is evergreen," said Jeff Hall of Dickson City.
Experts said the best way to protect blooming plants and trees from the cold is to cover them.
"You're gonna want to cover it with a sheet, simply sheets big enough to cover, use clothes pins, anything to hold it down," said Olver.
Despite the trouble it may cause some, others are taking the cold in stride.
"It's March, you know? Anything can happen in March and in April, you could have snow, you know?" said Hall.


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Pediatric cancer researcher Gregory Friedman, M.D., receives $40,000 grant to fight brain cancer in children.
A federally funded study shows how invading glioma cells disrupt brain connections and break down the blood brain barrier.
Crawford Downs, Ph.D., has been named chair-elect of the Animals in Research Committee of the Association for Research in Vision Science and Ophthalmology.
The University of Alabama Board of Trustees approved the creation of the Personalized Medicine Institute, the Institute for Informatics and the UAB-HudsonAlpha Center for Genomic Medicine.
The UAB-HudsonAlpha Center for Genomic Medicine will span human genome research with clinical care.
Neurologist David Geldmacher, M.D., is launching a new clinical effort to prepare a personalized dementia risk assessment for people concerned about their risk for developing memory problems as they age.
Anthony Nicholas, M.D., associate professor in the Department of Neurology, is a co-editor of the first textbook on the subject of protein deimination in human health and disease.
New drugs to slow or even prevent Parkinson's could be in human studies as early as 2015.
Researchers participated in a multi-site study that disproved a once-promising theory that statins might have a beneficial effect on lung function.
Researchers at the University of Alabama at Birmingham have identified a strategy that highly aggressive brain tumor cells use to fuel their relentless expansion.


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Kip Tellez is the Board Clerk, a professor in the Education Department at the University of California at Santa Cruz. He has two daughters, both SLV graduates, who are now attending Vassar and Occidental Colleges. He is beginning his second term on the board after previously serving on the SLVMS Site Council, as well as participating on the writing team for SLE and SLVMS Distinguished Schools application. A specialist in language teaching and research on student achievement, he received his PhD in Education from the Claremont Graduate University. He bike commutes to UCSC about twice a week, so say "Hi" if you see him on the road. Term 2014-2018 Area 4 (5004)
Lea Dakota A seventeen-year employee of the San Lorenzo Valley district, her positions included administrative assistant in the business accounting, curriculum development and student services departments as well as serving as a registrar. In her retirement she continues to work part-time at the County Office of Education in the Alternative Education Department. Term 2012-2016 Area 5 (5027A)
George Wylie is the current Board President, a retired Naval Officer and former United Airlines 767 Captain. He and his wife Cathy have three sons - two SLV graduates who are away at college, and a third who is attending SLV High School. George is passionate about public education and has been a long-time volunteer for many school, classroom and district related activities. He earned his B.A. at the University of Washington in Seattle, and his M.S. at the Naval Postgraduate School in Monterey. Term 2014-2018 Area 1 (5017B)
Kathy Ritchie is a mother of four children and an active member in the community. She has participated as a volunteer in SLVUSD for many organizations such as the Boulder Creek Parent Club, BCE Site Council, BCE Gate Committee, Art Masterpiece Coordinator, Nature Academy Parent Council, SLVHS Site Council, Cougar Club, as well as volunteering in the classroom for over fourteen years. Term 2014-2018 Area 2 (5018A)
Laura Dolson is a health writer, most recently focusing on issues related to diet and nutrition. She earned a B.S. in physical therapy at the University of Vermont, and an M.A. in clinical psychology at the California School of Professional Psychology - San Diego. She was an active volunteer in the SLVUSD, serving on many school and district committees, including the Parent Councils of Boulder Creek Homeschool and the Nature Academy. Her daughter is a 2009 graduate of SLV High School. Term 2012-2016 Area 3 (5013A)
The Board typically meets on the first and the third Wednesday of each month. Meetings begin at 6:00pm. Please check the district calendar to confirm meeting dates and times. Board Meetings are held in the Multi-Use Room at the District Office on the Quail Hollow campus, 325 Marion Avenue, Ben Lomond. See the Board Agendas and Minutes for more details. Serving the students of the San Lorenzo Valley


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A CANARY HAS SUNG... We DEMAND full disclosure by the FWC. NO MORE COVER-UPS. We expect apologies from several individuals, an officer, and a news organization that have been linked to this photo's deception. We have no reason to doubt the "case closing" validity of our recently obtained information. We demand a Federal Investigation.
Ex-Sheriff's Marine Unit Supervisor Grady Johnson Sr. Exposed the Netted Dolphin Deception Created By Those Out To Demonize Commercial Fishermen at the FWC Commission Meeting in Tampa. The picture is still being posted on the Florida Sportsman website. For 14 years it has caused great harm to the reputation of the Florida commercial fishing industry. Netted dolphins in Florida, unlike the Pacific, were EXTREMELY rare.
Karl Wickstrom is the founder/editor-in-chief of Florida Sportsman magazine AND initiated and chaired the Save Our Sealife constitutional amendment campaign. The "SOS" logo appears in the lower left hand corner of the photo on the netted dolphin picture... In 33 years of fishing, I never saw a dolphin caught in any net. I guess that is why this picture was manufactured... Because they never saw a Florida dolphin caught by a net either.
Ever since retired Sheriffs Office Marine Unit Supervisor Grady Johnson Sr. revealed that the allegedly netted dolphin picture that kicked off the Ban The Nets campaign in the mid 90s was a staged, fraudulent picture, everyone connected to the incident are attempting to cover their hind quarters... Especially the FWC... The picture appeared on the front page of Florida Sportsman Magazine, and at every Save Our Sealife (SOS) signup booth, in a successful campaign to annihilate commercial net fishing in Florida. The picture was craftily used to incite public furor against the commercial net fishing community, prompting hundreds of thousands to angrily sign the SOS petition. The picture was an obvious fraud to the trained eye, yet was believed to be true by a vast majority of the unsuspecting public
Especially since the picture contained an FWC (FMP) officer as validation of its supposed authenticity.
In late 2006, retired Sheriffs Office Marine Unit Supervisor Grady Johnson Sr. revealed that years before the picture appeared publicly, he had his deputy tow the exact same dolphin offshore days before the photo was taken. He also testified that a marine biologist confirmed that the dolphin had been killed by a powerboat props cut on the snout. As the facts go, Supervisor Johnson received an anonymous early morning phone call to go to Coconut Island . Thinking it had something to do with drugs being transported, Johnson jumped out of bed and rushed off to the scene, only to find FMP/FWC Officer Dave Bingham towing the exact same aforementioned dolphin back offshore. When Johnson questioned Bingham about the dolphin, he explained that a group of people had just left the area in a boat after taking a picture of the dolphin. Bingham never mentioned a net, nor was there a net in sight or in Binghams boat. What was done with the net is a big mystery
One thing for sure, FWC Officer Dave Bingham knows
And a decade and a half later we are still waiting for his explanation.
Years later, Johnson saw the photo of FMP/FWC Officer Dave Bingham posing with the same dolphin he had towed offshore
only this time Johnson noticed that it was covered by a commercial fishing net, insinuating that the dolphin was killed by the net rather than a powerboat. Johnson has been on a quest to expose this law enforcement fraud ever since. The actions of FWC Lt. Dave Bingham gave credibility to a staged photo used to deprive thousands of innocent citizens of their livelihoods
Their cultural heritages. Some even ended up committing suicide due to the loss of their only means to make a living.
In a letter to Johnson from Rodney Baretto, Head Commissioner of the FWC, Baretto claims the that Johnsons original timeline was off. Johnson admits the dates may be off after 15 years, but hes 100% certain and willing to take a polygraph about the netted dolphin pictures fraudulent portrayal by the FWC (FMP). Oddly enough, the letter from Head Commissioner Baretto doesnt reveal what the investigator found in his interview with Lt. Dave Bingham. Doesnt that strike anyone as a bit strange?
According to upper level sources at the FWC in Tallahassee, the photographer and writer that were at the scene of the dolphin picture have signed affidavits stating that THEY did nothing wrong.
In an editorial from Florida Sportsman Magazine, Karl Wickstrom claims that ALL of the information came from the FWC and a sit down interview with the officer
The same officer that KNEW the dolphin was killed by a powerboat, yet is pictured holding a rope attached to its tail with a net that was obviously placed on top of the mammal.
The FWC claims that all of the information was provided to Florida Sportsman Magazine by the reporter and photographer for the Naples Daily News.
So which entity is lying and covering up the truth???
We have an ace in the hole in the hierarchy of the FWC that revealed a totally different story after the source allegedly spoke with the still employed FWC Lt. Dave Bingham. And, if true, it is a very bad scenario for the FWC and the Naples Daily News indeed. Were going to keep that disclosure to ourselves for the time being.
One thing for sure
The public deserves to know the truth.
As hard as it is for me to say, with what we now know from our source in the upper echelons of the FWC, I personally believe Karl Wickstroms version of where the fraudulent information came from. And to the FWC
We will not rest until the entire truth is revealed to the public.
E-Mail FFF


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Ohio woman sentenced to 5 years
IRONTON -- A South Point area woman was sentenced Wednesday to five years in prison on a drug case in Lawrence County Common Pleas Court.
Heather Ratliff, 29, of Private Drive 2823, South Point, pleaded guilty to a charge of complicity to trafficking in drugs. Judge D. Scott Bowling sentenced her to prison, fined her $20,000 and suspended her driver's license for a year.
In other cases:
Hank Starr, 48, of County Road 56, South Point, was sentenced to prison for a year for violating community control sanctions.
Cassandra Frazier, 23, of the 400 block of Walnut Street, Ironton, was sentenced to six months in prison for possession of drugs. Her driver's license also was suspended for six months, and she was fined $1,500.
Jeremy McMillian, 30, of the 3700 block of S. 3rd Street, Ironton, admitted violating community control sanctions and was sentenced to 60 days in jail and ordered to perform 100 hours of community service.
Terry L. Gibson, 22, of the 900 block of Washington Street, Flatwoods, Ky., was sentenced to 21 days in jail, ordered to do 100 hours of community service and placed on an ankle monitor for two months.
Darrell C. Gore, 50, of Township Road 616, South Point, pleaded guilty to an amended charge of receiving stolen property. Bowling ordered a presentencing investigation and set final sentencing for Feb. 27. Gore initially was charged with burglary. He faces a maximum 18-month prison sentence.
Brandi Traylor, 30, of the 3700 block of S. 3rd Street, Ironton, pleaded innocent to theft of drugs. Bond was set at $15,000. A pretrial was set for March 13.
The Herald-Dispatch welcomes your comments on this article, but please be civil. Avoid profanity, obscenity, personal attacks, accusations of criminal activity, name-calling or insults to the other posters. Herald-dispatch.com does not control or monitor comments as they are posted, but if you find a comment offensive or uncivil, hover your mouse over the comment and click the X that appears in the upper right of the comment. If you do not want your comment to post to your personal Facebook page, uncheck the box below the comment.


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Results 1 to 4 of 4
A Basic Greco throw.
Over-under grasp hands in the back of opponent.
Same leg as underhook side step in-between opponents legs
Raise underhooked side elbow and drop overhooked side elbow pinning oppnents arm to his side.
Stay tight. and maintain the locked grasp. (Your foot placement make a "T" with your opponent)
While driving your Underhook elbow high and driving your overhook elbow down twist your body hard toward the overhook (down driving) elbow thus unbalacing and throwing your opponent.
This is a very controlling throw.
arm toss is ippon seionage
I don't know what you mean by basic backheel, but an outer sweep is O-soto-gari
www.judoinfo.com"Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration." -A. Lincoln
Vote your conscience.... Vote Libertarian!
Yes Koto got his name changed, quit asking...
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- Dec 2004
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1/21/2005 12:11pm--
Make friends with a good Greco-Roman wrestler, and he'll teach you some of the best upper-body throws out there :thumbsup:SON OF ODIN
My Punching with Power article


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Clinical Registry
The Clinical Social Work Registry is a means by which social workers who have reached an advanced practice standing may be recognized. It is a voluntary registry. Only social workers on the registry may use the title 'Clinical Social Worker' but this does not limit who may practice clinical social work. Admission to the registry requires a detailed application, two years of supervised practice, and passing a clinical social work exam.
The application process begins upon at least two years prior to the time the applicant will be approved to the registry. Applicants must have a supervisor approved for the purposes of joining the registry and must have an approved supervision plan. Please see the application and procedures for details.
Clinical Social Work is defined as follows:
Clinical Social Work is a mental health profession based on the application of knowledge and theory of "psychosocial development, behavior, psychopathology, unconscious motivation, interpersonal relationships and environmental stress"*. It utilizes social work methods to assess diagnose and provide psychotherapeutic interventions across the lifespan with individual's, couples, families, and groups. Clinical social workers demonstrate a commitment to continuing competence, ethical practice, and respect for diversity.
Clinical social workers who have received the appropriate training are qualified to use the Diagnostic and Statistical Manual of Mental Health Disorders (DSM), the International Classifications of Diseases (ICD), Person in Environment (PIE), and other diagnostic classification system in assessment, diagnostic, treatment, and other activities.
*Handbook of Clinical Social Work Supervision (3rd edition) Carleton E. Munson, PhD p. 9.
Criteria for admission to the Clinical Registry:
Education Required
MSW with a specialization in clinical social work (or equivalent*)
Supervised Experience
1600 hours post-master's direct client contact in an agency or organized setting, documented by the supervisor
Registration Status
Must be a registered social worker in Alberta
Passing score on written exam required
*Equivalence is based on specific knowledge criteria, which is normally attained through an MSW with a specialization in clinical social work. Each application is reviewed on an individual basis to determine whether the combination of education and experience is substantially equivalent to a clinical MSW plus two years supervised post-master's experience.


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- Two item minimum
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The Joe Moses Showses
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The Joe Moses Showses
Saturday, November 10, 2012 3:00 PM
Jon Lovitz Comedy Club & Podcast Theatre, Universal City, CA
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An audience and critical favorite, "Joe Moses Showses" (JMS), has been featured in The New York Times Magazine, CNN.com, and Fox News. "The Joe Moses Showses" is a comedic tour-de-force the whole family can enjoy. After a sold-out West Coast debut at the El Rey Theatre, "The Joe Moses Showses" returns to Los Angeles for one special event! New characters new comedy, and, of course, some very special Los Angeles based guests!


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Britain's vote in perspectiveSeptember 05,2013The New York Times said the following in the an editorial:
While President Barack Obama tries to persuade Congress to support his plan for punitive air strikes against Syria, Britons are still debating the meaning of Parliaments 285-272 vote last week not to authorize Prime Minister David Cameron to commit British military forces to join in those strikes.
With military action excluded, at least for now, Cameron has promised a new diplomatic push to end the Syrian fighting that has killed at least 100,000 people and created millions of desperate refugees.
That surprising parliamentary vote was not a permanent departure from Britains long-standing military partnership with the United States, but it was a special case based on unusual circumstances. Britain did, after all, join the United States and France in the much larger air campaign over Libya in 2011. And it will almost surely engage in other joint actions in the future, when the two countries broad national interests, and temporary political cycles, more closely coincide, as they usually do.
With common democratic values and shared economic priorities, Britain has been Americas most reliable European ally, and it remains so today. Parliaments vote on Syria will not change that. Cameron still has plenty of tools available to advance those common goals, including Britains permanent seat on the U.N. Security Council and its membership in the European Union.
There is no question that Cameron helped assure his parliamentary defeat by mistiming and carelessly preparing the vote. The no votes from his own Conservative Party show that. But it is also important to remember that the Conservatives do not hold a majority of seats in this Parliament and that Cameron holds power through a coalition with the normally dovish Liberal Democrats. Nine Liberal Democrats also voted no on air strikes against Syria. The largest bloc of no votes, 224, came from the opposition Labour Party, not much inclined to support Cameron on any issue, but particularly eager to extricate itself from what it now considers its supine willingness to follow Tony Blair into the costly quagmire of Iraq in 2003 based on inaccurate claims about Baghdads alleged weapons of mass destruction.
For the Labour Party, and for members of other parties voting no, erasing the embarrassing political stain of 2003 seemed more pressing than any British strategic interests now at stake in Syria.
Party considerations aside, Parliaments vote reflected British public opinion, which, as in most of Europe, does not favor any military involvement in the Syrian civil war.
Syria, of course, is not Iraq. The issue is not the alleged existence of terrible weapons but their actual use against helpless civilians. And Camerons proposed military response was far less open-ended than Blairs 10 years ago. But the tentative evidence he offered that the orders for gassing those civilians came from the top echelons of the regime of President Bashar Assad was not convincing enough to persuade a skeptical Parliament.
That still left the argument that Britain should stand with its U.S. ally. By usually acting in tandem with Washington, Britain has been able to wield a greater influence in global politics than it would on its own. But Britains solidarity with U.S. foreign policy has never been automatic, nor should it be.
Cases where one nation acted with military force without the other include Vietnam, Grenada and the Falklands. Syria may prove to be another such case. Or it may not. That will depend on whether Congress authorizes Obama to use military force and what other measures Washington chooses to take in response to evidence proving that the Assad regime used poison gas.
The international communitys attempt to deter further chemical weapons atrocities in Syria is far from over. Britain may yet choose to play an important part in that effort.MORE IN Election LettersCalled away on family business, I was afraid Id missed the sweet spot for commentary on the... Full Story
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- RICHARD'S POOR ALMANACK: On this day 1739, 'Richard Palmer' identified in prison at York Castle as the notorious outlaw DICK TURPIN; IN 1836, Battle of the Alamo begins near San Antonio de Bexar, Texas; 1896, the Tootsie Roll invented by LEO HIRSCHFELD.
- RICHARD'S POOR ALMANACK: On this day in 1472, Orkney, Shetland islands put up as collateral by Norway to Scotland in lieu of dowry for MARGARET OF DENMARK on her marriage with JAMES III, king of Scotland; 1962, JOHN GLENN first American to orbit Earth.
- TOMORROW'S HEADLINES TODAY: City mayoral candidates debate campaign issues; Hartford, Conn., woman still missing; Neal Goswami reports attempts to legislate suicide; local woman loses 100 pounds through TOPS program.
- RICHARD'S POOR ALMANACK: On this day in 1878, JOHN TUNSTALL murdered near Lincoln, New Mexico, by the outlaw JESSE EVANS; in 1930, ELM FARM OLLIE first cow to fly in aircraft, first to be milked airborne; 1955, nuke test WASP; '79, snow in Sahara.
- TOMORROW'S HEADLINES TODAY: Rutland Herald News Editor Alan J. Keays and staff writer Gordon Dritschilo discuss stories planned for the February 18, 2015, edition of the newspaper: Winter budgets maxed, legal marijuana, Springfield bank job, USPS slowdown
- RICHARD'S POOR ALMANACK: On this day in 1249 AD, ANDRE of LONGJUMEAU is dispatched by LOUIS IX of France to meet the KHAGAN, ruler of the Mongol Empire; in 1804, during 1st Barbary War, STEPHEN DECATUR scuttles the pirate-held USS Philadelphia in Tripoli.


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Putting Futuristic Cars for Hollywood into High Gear with GPUs
http://blogs.nvidia.com/wp-content/u...okeystone1.jpgWay, way back four years ago, while fleshing out designs for cars to be used in the movie Tron: Legacy, auto-futurist Daniel Simon would create vehicle concepts, and then leave them to be rendered overnight.
When he'd arrive at his office the next morning only to find that the rendering software had crashed at 2:30am, he'd figure out how to pick up where he left off so that he wouldn't have to re-render his first frames.
In other words, he'd face a time-consuming process on top of a time-consuming process.
'Now, it's jut a matter of lunchtime,' Simon said during a presentation Wednesday at the GPU Technology Conference. 'We're really, really close to real time, depending on the resolution.'
What's the difference? GPUs.
Armed with Autodesk's Alias industrial design software running on GPUs, Simon has turned his favorite strategy'creating so-called 'turntable' animations that show off 3-D elements of his vehicle designs'into a much shorter process.
'Rendering a turntable in a matter of minutes really freaks me out,' said Simon, who readily admitted that, as a designer, he knows little about technology other than how to use it.
And use it he does. Simon, who established his name with Cosmic Motors, his acclaimed 2007 book of high-resolution images of futuristic vehicles, has designed the eye-popping vehicles seen in Tron: Legacy, Captain America, and the upcoming Tom Cruise film Oblivion.
'I love surfaces, I love details, and I love highlights,' said Simon, 'but I need a lot of rendering to do that.'
While Simon doesn't use GPUs to speed up his creative process, the ability to use them to significantly shorten rendering times clearly excites him, especially when compared with his humble beginnings creating his designs on a Commodore 64. He went so far as to suggest that GPUs have increased his passion for what he does.
Said Simon: 'Pulling this off, not as BMW or Audi, but with like 10 people, is just so fulfilling.'
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Tuesday, January 14, 2014
If the St. John's Christian Academy Cavaliers were a little rusty following Christmas break, they didn't show it in an 85-35 drumming of James Island Christian on Jan. 7.
A little rust is inevitable, according to Cavs Coach Bob Winters, whose team appears not to have lost its stride.
"All coaches like to return from a long break with a game that is winnable despite the inevitable rustiness that occurs following an extended layoff," the coach said. "Fortunately that is what happened to us Tuesday night. We were not as sharp as we were prior to the lay-off but were able to dominate our opponent."
The Cavaliers jumped out to a 17-2 first quarter lead and then turned on the after burners with a blistering 25-point second quarter to go up 42-10 at the half.
Winters said he is seeing continued improvement on the court despite the temporary rustiness from the layoff.
"We did show improvement in making our free throws, some of our less experienced players showed me that they are learning to play man to man defense," he said.
An offense is only as good as the one directing traffic and Winters said point guard Robby O'Dell has grown into the position.
"Robby is developing into a point man that looks up the floor well and is getting the ball to the open man."
O'Dell had three points on the night, but his job is to create soring opportunities for the other four guys on the floor, according to Winters. O'Dell notched eight assists with just a pair of turnovers in the win.
The Cavaliers "Big Three" scorers took care of business with Jalen Ward canning 32 points, followed by Damian Hurta with 17 points and Greg Gamble dominating inside with 15 points.
Both Ward and Gamble turned in double-doubles, hauling down 15 and 19 rebounds respectively.
Gamble also had eight blocks, just missing a triple-double – rare in high school basketball.
Jalen Ward had a career night and is beginning to become the player that I always knew he can be," Winters said. "We totally dominated the glass and showed a lot of improvement in the area of offensive rebounding, which is gratifying as we have been emphasizing that in practice sessions."
With the win the Cavs improve to 7-2 on the 2013-2014 season with games against Florence Christian, Henry Academy and Coastal Christian this week.
"To date we have only one really sub-par performance and that was against Faith Christian," Winters said. "Our other loss was in double overtime to Myrtle Beach Christian Academy and we really didn't play poorly in that game, just couldn't make a free throw when we needed it."
On Thursday against Coastal Christian, SJCA hosts Alumni Appreciation Night with all alumni from both Lord Berkeley Academy and SJCA being admitted free of charge.
"We expect a really big crowd," Winters said.
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