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Jul 22 2011
Pam's Day of Deliciousness
I've been so busy since my friend Pam and company left a couple of weeks ago, I'm just now getting around to showing you the gorgeous food she cooked. We spent a whole Saturday in June cooking with Pam when she was here, and it was such a treat. I've said it before and I'll continue to proclaim it from the rooftops: Pam Anderson is a beautiful cook. Her recipes are the perfect mix of easy and elegant, and she teaches cooking in such a way that everyone feels like they can do it.
Pam has generously shared her recipes here so all of you can give 'em a whirl. All of the recipes come from two of her cookbooks: Perfect Recipes for Having People Over…
…And Perfect One Dish Dinners. I highly recommend both cookbooks (the recipes simply work), but Perfect One Dish Dinners is particularly glorious.
I'll briefly describe all the gorgeous things Pam cooked for us here. All the printable recipes will be listed below.
Thank you, Pam and Maggy, for gracing us with your presence!
For lunch, Pam started with a deviled egg salad–scrumptious deviled eggs served on leaves of butter lettuce and drizzled with the same dressing used to mix up the deviled eggs! Out of this world.
She also mixed sliced strawberries with a good amount of white wine and sugar. If you haven't tried this miraculous combination, you must. It was so refreshing, so lovely and sweet…but the white wine really balanced the sweetness and took it over the top.
Then she grabbed a beautiful salmon…
Which she drizzled with olive oil and seasoned with salt and pepper.
And here's how she cooked it: put it in a cold oven, then turned on the heat to 400 degrees. Twenty-five minutes later, the salmon was absolutely perfect. Tender, moist, flaky. A no-fail method!
Pam also made this lemon-caper relish, which she spooned over the top of the salmon. It took seconds to throw together and was so fresh and green and flavorful.
While the salmon was roasting (and for a little time afterward) Pam also roasted fingerling potatoes and (not shown) asparagus. And this one of the many things I love about Pam's cooking: you can do so many things at once. When she thinks about a meal, she really has a knack for figuring out ways to do things at the same time in order not to waste time. It makes mealtime so much more effortless.
To serve, everything went on one big platter together.
It was splendid. I couldn't believe how quick and easy it was, too; the whole meal was done, start to finish, within about 45 minutes.
And the meal ended with these delightful lemon coolers. They're very similar to Mexican wedding cookies, but with a lovely lemon flavor. I might have had seven of them.
Okay, eight.
After an afternoon of relaxation in the countryside, we started in on dinner. First up was this criminally delicious ceviche dip: chopped shrimp, avocado, scallions, cilantro, and other yummy ingredients.
The reason you don't see the finished, mixed-together, dip is that I was too busy scarfing it down. It was absolutely splendid.
The main course was carnitas: ultra-flavorful shredded chuck roast…
For a side dish, Pam whipped up this beautiful slaw, packed with radishes and crunch.
We all couldn't believe we were actually still hungry after the beautiful lunch we'd had…but this meal really knocked our socks off. The meat was so, so good.
To top off the day of deliciousness, Pam made flan. Caramel in the bottom of a baking pan…
And a creamy custard made extra special by the addition of…cream cheese!
Please take my advice: You must, absolutely must, make this flan. The cream cheese gives it such a fabulous texture. And a tip: a few days after Pam and all my guests left, I went up to the Lodge to finish cleaning up. There was leftover flan in the fridge, and I made the mistake of giving it a taste.
It was even more delicious than the day Pam made it. The texture was cold and perfect, and the caramel flavor has sort of oozed into the top layer or so of the custard. A treat of epic proportions.
Thank you to my beautiful friend Pam for sharing your gifts with all of us!
Here are all the printable recipes, guys! I highly recommend them all. I tasted them and then some…and then some…
Print Options
Deviled Eggs on a Nest of Butter Lettuce with Honey Mustard Dressing
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 6
- 1/2 cup Light Mayonnaise
- 3 Tablespoons Dijon Mustard
- 2 Tablespoons Honey
- 4 teaspoons Rice Wine Vinegar
- Salt And Ground Black Pepper
- 6 Boiled Eggs, Peeled And Halved, Yolks Removed And Mashed With A Fork
- 2 heads Boston Lettuce, Leaves Separated, Washed And Dried
Preparation Instructions
Whisk mayonnaise, mustard, honey, and vinegar in a small bowl. Mash 5 tablespoons of the dressing into the yolks to make a smooth filling. (Dressing, filling, and eggs can be covered and refrigerated overnight.)
When ready to serve, spoon (or pipe) a portion of the yolk mixture into each egg white half. Gently toss lettuce with enough of the remaining dressing to lightly coat. Arrange a portion of lettuce leaves on a salad plate. Top each salad with 2 deviled eggs. Drizzle with a little additional dressing if desired. Serve.
White Wine-Marinated Strawberries
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 8
- 2 pounds Fresh Strawberries, Stemmed And Sliced Thick
- 3/4 cups Granulated Sugar
- 1-1/2 cup Fruity White Wine, Such As Reisling
Preparation Instructions
Mix strawberries, sugar, and wine in a medium bowl until sugar dissolves. Let stand 30 minutes up to 3 hours. Serve.
Simple Roast Salmon with Potatoes, Asparagus, and Lemon-Dill-Caper Drizzle
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 6
- 1 whole Side (about 2 1/2 To 3 Pounds) Salmon
- 5 Tablespoons Pure Olive Oil, Divided
- Salt And Ground Black Pepper
- 2 pounds Fingerling Potatoes Or New Red Potatoes, Halved
- 2 pounds Asparagus, Tough Ends Snapped Off
- 6 Tablespoons Extra Virgin Olive Oil
- 1/4 cup Each Parlsey And Dill Leaves, Chopped Coarse, Plus Extra Sprigs For Garnish
- 1/4 cup Capers
- 2 teaspoons Caper Juice
- 3 Medium Scallions, Sliced Thin
- 1-1/2 teaspoon Finely Grated Lemon Zest; Remaining Lemon Cut Into Wedges For The Platter
Preparation Instructions
Set salmon on a large rimmed baking sheet; coat both sides with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons of olive oil and a generous sprinkling of salt and pepper; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper.
Adjust oven racks to lowest and upper-middle position. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400ºF. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes. Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside.
To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon. Serve immediately.
Lemon Coolers
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 12
- 1 cup Bleached All-purpose Flour
- 3/4 cups Confectioners Sugar, Divided
- 1 teaspoon Finely Grated Lemon Zest
- 1 stalk Salted Butter, Softened Enough To Be Pliable
- 1/2 teaspoon Vanilla Extract
Preparation Instructions
Adjust oven rack to lower middle position and heat oven to 350ºF.
Mix flour, 1/4 cup sugar, and lemon zest in a medium bowl. Add butter and vanilla; beat (or simply mix with hands) to form a smooth dough.
Drop dough by generous teaspoons onto a parchment or Silpat-lined cookie sheet; roll into balls. Bake until cookie bottoms are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool completely.
Place remaining sugar in a quart-size zipper-lock bag. Working a dozen at a time, drop cookies into sugar; shake to coat. Serve. (Can be stored in an airtight tin up to 1 week.)
Makes about 2 dozen.
Tortilla Chips with Shrimp Ceviche Dip
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 12
- 2 pounds Cooked Salad Shrimp, Halved If Larger Than A Small Dice
- 1 Medium Seedless Cucumber, Cut Into Small Dice
- 2 Avocados, Cut Into Small Dice
- 8 Medium Scallions, Sliced Thin
- 2/3 cups Chopped Fresh Cilantro
- 1 cup Ketchup
- 2 Tablespoons Tabasco Sauce
- 1/2 cup Lime Juice
- 1/4 cup Extra Virgin Olive Oil
- Tastes-Like-Fried Tortillas Or A Bag (16 Oz. Size) Tortilla Chips, To Serve
Preparation Instructions
Mix all ingredients in a medium bowl. Cover and refrigerate. Serve with Taste-Like-Fried Tortillas or tortilla chips for dipping.
Makes 1 heaping quart.
Carnita-Style Beef With Roasted Peppers and Onions
- Prep Time:
- Cook Time:
- Difficulty:
- Intermediate
- Servings:
- 6
- 1 whole Boneless Chuck Roast, 2 1/2 To 3 Pounds
- 3 Tablespoons Pure Olive Oil, Divided
- 1 Tablespoon Plus 1 Teaspoon Ground Cumin
- 1 pinch Salt And Ground Black Pepper
- 1 can (4.5 Ounces Each) Chopped Green Chiles
- 2 Tablespoons Chili Powder
- 1 teaspoon Dried Oregano
- 4 whole Large Garlic Cloves, Minced
- 2 cups Chicken Broth
- 2 whole Medium-large Onions, Ends Left Intact, Peeled And Each Onion Cut Into 8 Wedges
- 2 whole Medium Multi-colored Peppers, Each Cut Into 8 Wedges
- 12 whole Medium Flour Tortillas
- 1 container (8 Ounces) Light Or Regular Sour Cream
- 1 bunch Cilantro
- 1 whole Lime, Cut Into Wedges
Preparation Instructions
Adjust oven racks to lowest and middle positions and heat oven to 450 degrees.
Heat a 5 to 6-quart heavy Dutch oven over low heat.
Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.
A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate; set aside. Add garlic to the now empty pot; sauté until fragrant and golden, about 30 seconds. Add chili mixture; sauté to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer; return roast to the pot.
Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours. Remove roast from oven, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer. Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes.
When ready to serve, gently warm meat and peppers and onions over low heat. Serve with warm tortillas*, bowls of sour cream, cilantro sprigs, and lime wedges.
*Of course you can always microwave tortillas, but I prefer to oven-steam them. For each 8 tortillas, lay a damp paper towel on a 24- by 18-inch piece of heavy-duty foil. Set 2 stacks of 4 flour tortillas each side by side on towel. Cover with another damp paper towel; seal foil completely. Warm in a 350-degree oven until steamy, about 5 minutes.
Cabbage Slaw with Radishes, Cilantro, and Scallions
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 8
- 1 pound Shredded Cabbage Or Packaged Coleslaw Mix
- 8 Radishes, Trimmed And Sliced Thin
- 3 Scallions, Trimmed And Sliced Thin
- 6 Tablespoons To 8 Tablespoons Pure Olive Oil
- Salt And Ground Black Pepper
- 1-1/2 Tablespoon To 2 Tablespoons Lime Juice
Preparation Instructions
Place slaw ingredients in a large bowl, and when ready to serve, toss with the smaller amount of olive oil and a generous sprinkling of salt and pepper. Taste, adding more oil, salt, or pepper, if necessary. Add the smaller amount of lime juice; toss to coat. Taste, adding more, if necessary.
Creamy Flan
- Prep Time:
- Cook Time:
- Difficulty:
- Intermediate
- Servings:
- 8
- 1 cup Granulated Sugar
- 1 package (8 Oz. Size) Light Cream Cheese, Softened
- 4 Large Eggs
- 1 can (12 Oz. Size) Evaporated Milk
- 1 can (14 Oz. Size) Condensed Milk
- 1 teaspoon Vanilla Extract
Preparation Instructions
Adjust oven rack to middle position and heat oven to 325 ºF. Bring 1 quart of water to boil for a water bath.
Whisking constantly, bring sugar and 1/4 cup water to boil over medium-high heat in a medium heavy-bottomed saucepan. When mixture starts to boil, turn heat to medium-low and stop whisking. Continue to simmer until mixture turns golden brown, 10 to 15 minutes. Pour mixture into a 9-inch deep-dish pie plate set in a roasting pan large enough to accommodate it.
Meanwhile, beat cream cheese until light and fluffy in a medium bowl. Add eggs, one at a time, scraping down sides, after each addition. Beat in both milks and vanilla until smooth.
Set roasting pan in oven; pour flan batter into pie plate and water into roasting pan. Bake until flan is jiggly, but set, about 1 hour. Remove from oven, cool to room temperature, and refrigerate until ready to serve. Run a small knife around pie plate perimeter to loosen flan. Invert onto a large lipped platter. Cut into wedges and serve.
139 Comments and 19 Replies
Rachel On Friday, July 22 at 8:42 am
The salmon, potato, and asparagus platter is gorgeous! I must try that for our next dinner party.
Finding things to cook together that doesn't waste time is so important to me. Especially when its so hot in the kitchen this time of year!
Lisa @ www.bakedinmaine.com On Sunday, July 24 at 9:01 am
I'm a cook and I take the month of August off.
I'll go out to dinner! Or some else can do the cooking….
Allyn On Friday, July 22 at 8:43 am
Yum! I seriously have to try them all!
I just pulled Pam's "How to Cook Without a Book" down from my collection the other day. I love how simple it is, for those times when I totally blank on how long to cook a piece of meat, or am jonesing for a good simple sauce.
I have a cookbook obsession. Gastronomic porn. Can't wait for your new one!
Donna H On Friday, July 22 at 6:06 pm
Allyn .. "Gastronomic porn" ..!!! I just love it! I've been looking for years for the correct "term" to explain my cookbook "addiction" (I actually have an entire room with nothing but cookbooks and food magazines (I know, I know, that's just crazy, but true!) I tell myself everytime I get another one, that it will be the last, but you know how us " "food-druggies" are! I heard that Ree is coming out with another one so I'm already looking for room on the shelves … or hummm .. maybe knocking out a wall and adding more space! My husband is standing here saying "No way"!! We'll see who wins!
Lisa @ www.bakedinmaine.com On Sunday, July 24 at 8:59 am
Me too! I LOVE collecting cookbooks!!!
Now I have a website to keep my favorite recipes in one place!
Melissa On Friday, July 22 at 8:43 am
That's it. I need her cookbooks. Yum.
debbie a On Friday, July 22 at 8:44 am
Thanks, we will try some of these tonight!!
Kathryn On Friday, July 22 at 8:44 am
I love Pam and co and these recipes look great, thank you for sharing!
Bev Weidner On Friday, July 22 at 8:46 am
Where is the "please oh please let me crawl into this blog post and eat my way out" button?
Susan On Friday, July 22 at 8:52 am
Yummy. I have no idea how to cook salmon and I may have to try this recipe this weekend.
I Live in an Antbed On Friday, July 22 at 8:52 am
Now that's the way I like to cook! All of it fitting together like a jigsaw puzzle so that it is "shortest distance between two points", and it's finished. Everything looks delicious!!!
Barefeet In The Kitchen On Friday, July 22 at 8:54 am
All of her recipes look amazing! I just made notes for a couple of them that I want to try. Thanks!
Allison On Friday, July 22 at 8:55 am
I just rented Pam's One Dish Dinners from the library and it is definitely a book I will be purchasing. My husband has loved EVERYTHING I have made from it thus far, and it is so insanely easy that I can't believe how I was doing it before this book!
Jeanne On Friday, July 22 at 8:55 am
A "stalk" of butter?? Is that special butter found only in the produce department next to the celery?
Debbie M On Friday, July 22 at 11:31 am
I was wondering the same thing! Never heard it called a 'stalk' before. I really want to make these cookies but don't know about the butter.
Helen On Friday, July 22 at 1:53 pm
Same here. I decided I must make these cookies tonight but am not sure about the butter and actually that is probably a good thing as I prob would have more than 8. LOL
Marie M.C. On Friday, July 22 at 2:10 pm
Made me laugh, too. I assume it should be one stick of butter. For our overseas readers that means 1/4 of a pound. Our butter is sold in one pound packages so one stick — or stalk — equals 4 oz. I wish American recipes would also show ounces and gram weights. Once you purchase a scale (mine was under $20) it makes it so simple to get accurate measurements.
JustNanny On Friday, July 22 at 3:24 pm
Your post made me giggle……remember, Ree is the one who used OVER 110 POUNDS of butter while making her television special…….anyone who uses that much butter in a week, "STALKS' her butter…………..I am sure it is meant to be stick of butter.
Julie On Saturday, July 23 at 8:04 am
I thought this was so funny! I said to my husband, "I didn't know butter grew in stalks!" and he replied, "You must not have seen all the butter plants in the garden!" Thanks for the giggle!
Shamira On Sunday, July 24 at 1:25 pm
I have to make those cookies for my baby's tea party birthday party! But really is a stalk 4oz? I may have to Google this more.
Kelly C. On Sunday, July 24 at 4:13 pm
I thought the same thing. I'm assuming she meant stick, but had celery on the brain, lol!
Tina K On Friday, July 22 at 8:56 am
Those are beautiful dishes! Ree, you weren't lying! I wish I had all those lined up right here in my cubicle this instant. YUMMY! Pam, thanks for sharing these fabulous recipes with us all. I believe you'll get a few books sales today.
Jessica @ How Sweet It Is On Friday, July 22 at 8:56 am
Holy deliciousness!
Michelle On Friday, July 22 at 8:57 am
Perfect single lady dinner while my hubby is out: butter lettuce and deviled eggs! Yummers! Then top it off with strawberries drenched in white wine – amazing! I would love to get my hands on Pam's books – she is a keeper in the best way!
Jodi On Friday, July 22 at 8:59 am
Everything look delicious! You guys were busy!
jackie d On Friday, July 22 at 9:02 am
Uh oh…I thought carnitas was made with pork roast and carne asada was made with beef… I make some mean carnitas tacos over in this house!
Cindy On Friday, July 22 at 9:07 am
Sounds like a wonderful meal! For the carnitas, do you really cook the meat at 450 for the whole 1 1/2 hrs? Seems like it would be burned and dried out at that high heat for that long.
Ann from Montana On Saturday, July 23 at 6:59 pm
I thought the same but went with directions…not good – tough, gray meat from a wonderfully marbled cut. I typically cook a chuck/pot roast low and slow ala Ree's orginal and will stick with that.
teejay On Thursday, July 28 at 4:27 pm
not carnitas style, by a long-shot. sorry. carnitas is low-and-slow, and PORK.
Meg @ Adventures as a Small Town Mom On Friday, July 22 at 9:10 am
Wow! All of the dishes look amazing. I can't wait to make the deviled-egg salad.
Kristy from KS On Friday, July 22 at 9:14 am
Wow, those recipes look out-of-this-world amazing! It's hard to believe she put all of that together in 45 minutes! I will definitely be trying some of these recipes myself.
Shannon On Friday, July 22 at 9:15 am
Wow, everything looks so delicious I dont know what to start first!
Deanne On Friday, July 22 at 9:16 am
Ashley from Philly On Monday, July 25 at 10:19 am
I can't wait to make this flan for my boyfriend. He's from Texas and lived in Puerto Rico for 3 years and loves it. It looks so easy to make! This will make him very happy
rose On Monday, July 25 at 1:34 pm
i love flan too and i gave this one a go…while it looked very pretty it was really not the real deal. it was much more of a cheesecake flan, which i suppose i should have expected…but it was disappointing. not the lovely silky flan i was hoping for…i thought the cream cheese would stabilize the dish but not make it any less silky…it turned out much too heavy, thick and dense as textures go for flan. the taste was alright though, so if you want a cheesecake style flan, this might be right up your alley!
SadieMM On Friday, July 22 at 9:17 am
What is a 'stalk' of butter?….listed in the cookie recipe.
A stick?
CarolinaGirl On Friday, July 22 at 9:17 am
Oh my, everything looks so beautiful! Can't wait to try these recipes! I think her cookbooks are going on my Christmas list!
Magsie On Friday, July 22 at 9:18 am
Oh wow! These all look so amazing. I've got to get that book.
City Girl to Country Girl On Friday, July 22 at 9:18 am
I love everything on the menu. Anything with deviled eggs and I'm there. Same thing with the fingerling potatoes. And I already have both of Pam's books. Actually, I have three. I also have "How to Cook Without a Book." She's great!
City Girl to Country Girl
Hannah On Friday, July 22 at 9:24 am
Great timing as I am planning a party for next weekend and I wasn't sure if I wanted to make the buttermilk/mayo based coleslaw in this heat wave. Thank you! I might also make those strawberries…..instead of turning on the oven to make cobblers.
Nana On Friday, July 22 at 9:25 am
Glorious food! And I haven't even printed the recipes yet. Thank you and Pam.
[email protected] On Friday, July 22 at 9:25 am
How fun! Everything looks so delicious. I'm going to give the salmon, asparagus and potato dish a try.
Lorelei On Friday, July 22 at 9:28 am
SImple food creates some of the most beautiful, radiantly faceted dishes! Nothing pretentious, which makes it that much more amazing.
Kristin On Friday, July 22 at 9:30 am
I need all of this. Now. If only the heat index wasn't going to be 105 today and I had air conditioning!
Ali B On Friday, July 22 at 9:35 am
What a wonderful collection of recipes! Thanks to both you and Pam for sharing!
Kate On Friday, July 22 at 9:37 am
I just had breakfast and this post still made me hungry. I can't wait to try everything!
Cowtales Katy On Friday, July 22 at 9:52 am
Thanks to Reed I've got tutus but they have nothing to do with ballet. I think I may have to stop reading this section of the blog because the food looks TOO good which inspires me to cook TOO much which in turn inspires me to eat TOO much. So much for fitting into my tutu.
The Mrs @ Success Along the Weigh On Friday, July 22 at 9:56 am
Note to self, do not lick slightly dusty laptop screen as it does not taste like the drool induced pictures shown. Oh if only Willy Wonka's snauzzberry wallpaper applied food posts!
Colleen On Friday, July 22 at 9:56 am
I want Pam to be my friend!
Those dishes look and sound delicious.
Nathalie On Friday, July 22 at 10:01 am
Oh my gosh I'm so hungry right now, I could devour everyone of these. They look so yummy!
Susan in the Boonies On Friday, July 22 at 10:04 am
Just in case you missed it, had to tell you one more time that I am head over heels in love with the roasted corn guacamole. We're buying more corn today so that I can feed my addiction!
Now, on to this post: The salmon and roasted asparagus and potatoes look lovely AND healthy, which is what my husband's health now demands. Thanks so much for making man pleasing recipes that are healthy as well. Keep up the good work!
Because it would please us women to keep those men alive and around as long as we can!!!
Susan in the Boonies On Friday, July 22 at 10:07 am
P.S. That shrimp ceviche looks great, too!!! Now I need more avocados! Waaaahhh!!!
Melisa On Friday, July 22 at 10:15 am
Simply amazing. All of it. I will definitely have to add some of Pams cookbooks to my collection soon!
Show-Me Sooz On Friday, July 22 at 10:24 am
Thanks for sharing! I can't decide which recipe to try first. How simple everything appears but especially beautiful in presentation. I own many cookbooks but am sorely tempted to buy one of these two. I'm wondering if you'll have guests regularly on your Food Network show, Ree? I love how you introduce neat people to us from all over the country.
Wenderly On Friday, July 22 at 10:34 am
I'm now STARVING. LOVE Pam & her recipes.
Urban Wife On Friday, July 22 at 10:39 am
Such beautiful food! Thanks for sharing the recipes.
Jennifer KC2STL On Friday, July 22 at 10:42 am
I will have to put Pam's cookbook on my wish list. I want to make the flan for my parents who are coming next weekend to celebrate my Mom's birthday. YUMMY!
Jen B. On Friday, July 22 at 10:43 am
I need Pam in my life… wondering if she wouldn't mind coming out to Vermont come the end of Sept? I'm due with my 3rd daughter and could use someone to cook for me while I nurse my days and nights away in baby bliss:). All of this food looks amazing!
caroleena On Friday, July 22 at 10:45 am
Thank you, Ree! These look wonderful. Now I can finally get DH to try ceviche!
Marion On Friday, July 22 at 10:55 am
I agree with everyone. This food looks amazing. I will be looking for Pam's cookbooks as well. Thank you for sharing.
Melissa Vanni On Friday, July 22 at 10:59 am
I saw that salad on Instagram a few weeks ago and have been dying to make it since then! Thank you for posting it!
Tamara On Friday, July 22 at 11:07 am
Yummy, but where's the cilantro in the slaw recipe? Just throw some in? I can do that.
Tracee On Friday, July 22 at 11:09 am
Oh those are fantastic recipes ! Every single one looks fantastic – Salmon this weekend it has been way too long since we have had that and how simple. And flan oh man! Don't you just love flan and who would have thought to add cream cheese, that is a must make also ! Thank you thank you again for sharing all the wonderful recipes that you do.
CouponClippingCook On Friday, July 22 at 11:10 am
Each one of those recipes looks delish and so healthy too…..AND not to mention easy to make. Sounds like a lot of fun visiting with friends and enjoying great food!
Sue On Friday, July 22 at 11:14 am
Great post! Everything looks delicious. I'll be trying every single recipe. Thanks for the tips, too. I always have trouble trying to time things when I'm cooking for company.
Anu On Friday, July 22 at 11:19 am
Ree, can you post the recipe for the lemon-caper relish please!!!
Candice On Friday, July 22 at 11:24 am
Lemon coolers sound amazing. I LOVE Mexican Wedding cookies!!!
Bonnie On Friday, July 22 at 11:35 am
That Salmon meal looks…incredible!
Patricia Calef On Friday, July 22 at 11:47 am
It's funny as I just discovered her cookbooks a few weeks ago and just love them.
Kathy On Friday, July 22 at 12:16 pm
ALL of these sound out of this world – can't wait to try all of them.
Jane @ Cottage at the Crossroads On Friday, July 22 at 12:42 pm
I have several of Pam's cookbooks, but I don't have the One Dish one. Everything that I've tried in her cookbooks is delish. I want to try several of these, too. Thanks for sharing, PW!
Katye Harris On Friday, July 22 at 12:56 pm
Lemon cookies…messed me up for longer than necessary when I read "one stalk of butter" I'm tired, and distracted…that's all I'm saying
Kate On Friday, July 22 at 1:02 pm
Oh my gosh, so many delicious things in this post! I love dill with salmon and that ceviche dip looks amazing! Adding to my "to make" list asap!
Dexie On Friday, July 22 at 1:07 pm
Everything looks delicious and so easy to make. I must make that flan with cream cheese soon.
Denise Lamb On Friday, July 22 at 1:41 pm
I love Pam Anderson.
She has a recipe that combines, sausages, baby tomatoes,and
canned small white beans.
You throw everything into the pan and cook all together.
It is so scrumptious. We make it every other week for
dinner when it is cool out. You can get the recipe at
three many cooks.
Wonder if that new show will introduce Pam Anderson to
the other Pam Anderson?
hollygee On Friday, July 22 at 1:44 pm
This all looks so delicious and except for the cookies, gluten free! And I can make the cookies GF. Thank you Ree and Pam, these will all become favorite recipes.
Lynne @ 365 Days of Baking On Friday, July 22 at 1:57 pm
So excited to try those lemon coolers because they bring back memories of when I was a kid, but actually everything looks delicious!
country@heart On Friday, July 22 at 2:05 pm
Thanks for taking time to post (miss when you or ranch life is busy!) This food looks delicious and a good reason to celebrate as we look forward to Sep/Oct!
Katrina On Friday, July 22 at 2:29 pm
Everything looks so yummy!
Memoria On Friday, July 22 at 2:33 pm
Carnitas are made with pork, not beef. Nevertheless, the beef looks amazing!
Nelda Klawetter On Friday, July 22 at 2:42 pm
All looks SO good. I especially love the dessert which I call Flan. I'm crazy for it & have found you love it or hate.
Amy | She Wears Many Hats On Friday, July 22 at 3:53 pm
Pam has a knack for helping me feel competent in the kitchen. Her books are a companion in our kitchen–like a trusty friend hanging out in my cabinet. AND I can trust that her recipes have been tested, tried and true.
I've made that flan, and man…the flan…
Kay On Friday, July 22 at 3:54 pm
Oh wow, those cookies: adorable, sound delicious, and so easily made vegan for my friends. Excellent!
sherri lynn @ life of a wife On Friday, July 22 at 3:57 pm
So many good recipes! I want to try the Lemon Coolers first.
Patti T. On Friday, July 22 at 4:20 pm
I have not made flan in ages. Seeing this makes me want to run to the kitchen, if it weren't so darned hot. I love the lemon cookies also, I have never made lemon ones, just the plain Mexican wedding cookie ones. I love all things lemon so I know I would love these.
Angelica On Friday, July 22 at 4:31 pm
Hello!!! This post is even better than your giveaway posts!!! First off, all these dishes look flippin' out of this world. the best part is the flan. I've made flan but I've had other flans that have this certain texture that I could never figure out what I was missing. I think the cream cheese is it!!! Thank you thank you thank you for this post!!!
Cindy B. On Friday, July 22 at 4:36 pm
burkie On Friday, July 22 at 4:39 pm
i want all of this! can you ship it to me? COD is fine
Tonya On Friday, July 22 at 4:41 pm
oh, i want all of that right now. it all looks so yummy! thanks for sharing!!
Karen On Friday, July 22 at 5:21 pm
Thank you for the wonderful recipes! I'm going to try them all!
Trish Robinson On Friday, July 22 at 6:29 pm
You're killin' me smalls. I remember back when I used to cook!! Today I posted a recipe for ice cubes. (no lie!)
Marie On Friday, July 22 at 7:18 pm
That salad was SO delicious!!! Made this as a light supper tonight, and hubby loved it! This cookbook is officially on my list to buy =)
Leslie On Friday, July 22 at 7:34 pm
I just tried the lemon coolers recipe. Wow! They were great! And so light in these soaring temps. All I needed was a glass of fresh squeezed lemonade. I will be looking for her books when I head up to the bookstore. Thank you for sharing with us all!
Shamira On Sunday, July 24 at 1:27 pm
Hey Leslie! How much butter did you use? Still lost on what stalk means.
Gee On Friday, July 22 at 7:58 pm
Good Grief!!! And good-bye…I've gotta go print these recipes! Thank you, Pam!
CindySue On Friday, July 22 at 8:13 pm
Thank you !! xo
Didi D. On Friday, July 22 at 8:17 pm
Oh man!!! I'm drooling and I just had dinner a few hrs ago! I never eat after dinner… but now I want a carnita RIGHT NOW!! The flan & Shrimp Ceviche sound incredible!!
Thank you !
medinalakegirl On Friday, July 22 at 8:40 pm
This looks very yummy and I love that you provided the full menu. Thanks, Pam! I look forward to trying everything.
P.S. On Tasty Kitchen it would be great to have some sort of "Menus" area where we could go to get all these recipes together. Other members could plan menus by putting together posted recipes and discussing them in a blog. It's making me hungry just thinking about it!
Amanda M. On Friday, July 22 at 8:56 pm
So I can't do fish right now because I'm pregnant, but that picture of flan spoke to me something fierce! I made it this evening, and OH MY!!! Talk about heavenly! This will be going in my favorite recipe box for sure. Amazing. Thanks for sharing!
samantha On Saturday, July 23 at 6:10 pm
Hey Amanda, definitely (obviously) listen to whatever your Dr tells you, I just wanted to chime in that you can do fish, just watch how much you have each week. Salmon is not a high mercury fish and the omega 3's are really good for the baby. Again, obviously do whatever you are comfortable with, just thought I'd let you know what my experience was while pregnant.
leah g On Friday, July 22 at 9:24 pm
oh my goodness. This makes me want to have a dinner party asap! people won't mind that my house is still being rebuilt if I serve them food this purdy right?
Ann On Friday, July 22 at 9:39 pm
What a GREAT post! It looks like you had SO much fun! I really appreciate you posting all the recipes as well….Thanks!
Justina On Friday, July 22 at 10:55 pm
That looks amazing! The ceviche and carnitas fajitas reminds me of this food truck called the lime truck. They're based in Orange County and their carnitas fries are AH-MAZING. They have really good ceviche too. That salmon looks delicious. I've been looking for a salmon recipe hehe
Jenn (Cookies Cupcakes Cardio) On Friday, July 22 at 11:37 pm
That ceviche dip looks amazing! I would have wolfed it down too!
Linda On Saturday, July 23 at 1:14 am
Evenin' Ree,
Wow, does that ever look good and simple. I live out here on the West Coast of Canada and we love our Salmon. The simpler it is cooked – the better, I think.
But, I can't believe, your family ate it. Isn't this the family of boys who think they will 'die' if they eat seafood? lol Little do they know just how good it is for them. Kinda like eating carrots for better eyesight.
Anyhoo, thanks for sharing and I will sure look for her Cookbooks to add to my collection. Thanks again.
Claire Harper On Saturday, July 23 at 1:50 am
Wow! For some reason I was not expecting you to post the recipes to ALL of those wonderful dishes…I feel like I just got told this really awesome secret
Jenny @ Savour the Senses On Saturday, July 23 at 3:00 am
The salmon and potatoes dish sounds delicious! I am definitely going to have to add that to my list of salmon recipes.
marlene swiss On Saturday, July 23 at 7:24 am
OMG I just gained 10 pounds before breakfast ! ! ! ! ! I can not wait to try all of these ! ! ! ! !
Kim in MD On Saturday, July 23 at 7:56 am
I have been a fan of Pam's for many years, and I can honestly say that I have never tried a recipe that I didn't love! I have her cookbooks, and I love her blog, too! These recipes look so delicious, and I can't wait to try them all!
Frankie On Saturday, July 23 at 9:30 am
Now that's my kind of guest! I bet Pam could make a tour of the States, not singing for her supper, but cooking it, and never pay for a hotel.
Reb On Saturday, July 23 at 10:53 am
Thank you for posting these amazing recipes! I have alway been afraid to cook salmon, but can't wait to try this recipe?
Mary Beth|Cupcakes and Crinoline On Saturday, July 23 at 11:42 am
yowza everything looks so tasty…you mentioned Pam was your friend….note to self…start recruiting friends with cookbooks, friends that can cook…friends that will feed me….
Joanna @ Southern Daisy On Saturday, July 23 at 12:46 pm
I've never been very good at making salmon, but I'm definitely going to have to try that baking method. Looks delicious!
alex On Saturday, July 23 at 1:53 pm
wow!!!luck you!!! looks delish
Beth On Saturday, July 23 at 1:59 pm
Everything looks great! Not sure if anyone mentioned but the fajita recipe might need some editing as the cooking part seems out of order.
Shelly V On Saturday, July 23 at 2:18 pm
I love her first book, didn't realize she has another one out, definitely going on my list to get! Her recipes work well & are delicious & so fresh!
Sally On Saturday, July 23 at 6:34 pm
Pam has six cookbooks out and another coming out this fall.


text:
Instant analysis: Browns 24, Ravens 18
Harbaugh: 'We cannot run the ball right now'
Ravens not looking like contenders
Marlin Brown a lone bright spot
Frustration builds in locker room
CLEVELAND - Final score: Browns 24, Ravens 18
Game recap: This game was a microcosm of the Ravens' season. They fell behind early. Their running game was futile. They made a huge mistake on special teams. And they lost another close game. At 3-5, the Ravens are sinking fast, having lost three straight, and four of their last five.
The win ended Cleveland's losing streak against the Ravens, which was 11 games, dating back to 2007. So much for quarterback Joe Flacco and coach John Harbaugh never losing to the Browns.
An 80-yard drive by the Browns (4-5) gave them an early 7-0 lead, and they eventually built a 14-3 game, as quarterback Jason Campbell enjoyed an excellent game. The Browns should have led by more than 14-10 at halftime, but a mistake in the Browns' secondary left Torrey Smith wide open for a 46-yard pass from Joe Flacco , followed by a 19-yard touchdown pass from Flacco to Marlon Brown.
However, a fumbled punt return by Tandon Doss in the third quarter gave the Browns a first-and-10 and the Ravens'. Two plays later, Campbell hit wide open backup tight end Gary Barnbridge for a four-yard TD pass that gave the Browns 21-10 lead.
The Ravens answered with a seven-yard TD pass from Flacco to Brown, followed by Flacco to Brown for a two-point conversion. That made the score 21-18 Browns, but the Ravens could not get over the hump, as the Browns iced the game by burning the clock with a long final drive that led to a Billy Cundiff field goal with 14 seconds to play.
Turning point: At 3-5, the Ravens are sinking fast, having lost three straight, and four of their last five. Doss' muffed punt return.
At that point, the Ravens had momentum, trailing just 14-10, and forcing the Browns to punt with about six minutes left in the third quarter. But Doss, who has an unusual way of catching punts with his hands, let the ball slip through his hands. Eric Martin recovered for the Browns at the Ravens' 11-yard line, setting up the touchdown that put the Browns ahead. 21-10. The Ravens' offense just isn't good enough to overcome momentum swings like that.
Ravens players of game
Offense: Marlon Brown, WR
Brown (five catches, 54 yards) had both Ravens' touchdowns, and he already has five touchdowns this season. His knack for getting open in the red zone has been a pleasant surprise for an undrafted free agent. Expect Flacco to keep looking for Brown in crucial situations.
Defense: Daryl Smith, LB
Even though he was called for an unnecessary roughness penalty, Smith played another solid game, had a sack on a blitz, and continued to be a leader on a defensive unit that has to play well for the Ravens to have any chance.
Ravens cornerback Jimmy Smith left the game in the second half with an undisclosed injury. His status for next week has yet to be determined. If he misses time, it will hurt the Ravens' secondary. He has been their most consistent corner this season.
They said it:
Harbaugh on playoff chances: "It's going to be a challenge. We're 3-5. Math says it's going to be a challenge. You can't make the kind of mistakes that create opportunities for your opponent. We've done way to much of that."
Flacco: "It's obviously frustrating. We just haven't been good enough. You got to be positive. You go to keep your head and your eyes forward. Stare it right in the face. We've made it tough for ourselves."
A.Q Shipley on struggles in run game: "As an offense lineman, you want to run the football. It's just not happening right now. I'm not really sure what the problem is. We go back to the drawing board every week. We think we have it figured out. Nothing's really making any progress."

subset: commoncrawl


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Op-Ed: Has Obama lost the black vote?
Alexander Baron
Jan 18, 2012 in
One day in 1863, American blacks woke up to hear that a white Republican President had given them their freedom. Now, their descendants have woken up to hear a black Democratic President has taken theirs away. And everybody else's.
Barack Obama signed
National Defense Authorization Act
, he went from the Candidate of Change to
plus ça change, plus c'est la même chose
. The likes of Alex Jones have been warning us for years of
The Obama Deception
, now, American Blacks are warning of it too.
are two videos made not by politicians but by ordinary citizens - a man and a woman - whose judgment is to be trusted far more than that of any TV pundit. Is Jones and are they right, or are they failing to see the bigger picture?
One group of men who did see the bigger picture were the Founding Fathers of the United States, which is why they wrote the Constitution. It may be true that Obama held the pen that signed away America's freedoms, but this is not something that happened overnight, rather it is something that has been going on since before he was born, or indeed before the Founding Fathers were.
Controls on or abrogations of freedom occur most often during time of war; in Britain, both ration books and identity cards were instigated during the Second World War. It will be recalled that one of the reasons Britain and the world went to war was (supposedly) because of the persecution of a certain minority. They were obliged to wear a yellow star. There is not that much difference between an ID card and a yellow star, or at least one bloke thought not.
In December 1950, motorist Henry Willcock was stopped by PC Harold Muckle, and when asked to produce his ID card,
he refused
. Convicted by the magistrates' court he was granted an absolute discharge, but took the case to the Court of Appeal where the Lord Chief Justice denounced the whole system of peacetime identity cards.
In the 1990s, renewed attempts were made to introduce compulsory identity cards, and, surprise, surprise, in September 1995, the
Jewish Chronicle
reported that the Board of Deputies of British Jews had debated the Government's green paper on the issue, and had come out narrowly in favour of ID cards. So much for the tyranny of Hitler. The reality is of course that anyone who drives a car must carry a
de facto
ID card, ie a driving licence, and that has been the law for some considerable time. A plethora of ID is now needed to carry out almost anything apart from buying the groceries. This is the case in most countries of the world be they "civilised" like the country that bombed Iran or "free" unlike China.
While some loss of freedom in this area was probably inevitable, and a variety of pretexts have been advanced for it, the loss of other freedoms has required meticulous planning, scheming and preparation. One does not have to and indeed should not subscribe to the nonsense of the
9/11 Truthers
, that the atrocities of September 11 were perpetrated by the US Government for this very purpose, the same people or the same sort of people were saying the same thing about the
Oklahoma City bombing
years before; the cynical exploitation of an atrocity or legislation introduced as a knee jerk response to it is not the same thing as perpetrating it.
The catalyst for Obama signing away the rights of American citizens happened of course on September 11, 2001, long before he took office, and probably before he considered that one day he would have a realistic chance of becoming President. While he cannot deny or avoid his personal responsibility, it is worth bearing in mind that in 2008, the only alternative to Obama was McCain, and war with Iran, while increasingly it is beginning to look as though Americans will have three choices next time: Obama, the 76 year old Ron Paul - or one of the Republic lunatics who will bomb Iran or give Israel the green light to bomb it.
While no one with half a brain wants to live in a police state, there are all manner of pressures and vested interests lobbying for the creation of one.
To begin with, there is a lot of money in surveillance, the military-industrial complex, the prison system, policing and bureaucracy. Then there are all manner of pressure groups lobbying for more and more repressive laws, often slanted towards their own cause.
The creation of hate speech is one example, with the resultant calls for controls on the Internet and Draconian penalties for non-compliance.
The war on drugs
is a massive drain on human resources as well as a dagger in the heart of civil liberties; this has resulted in civil asset forfeiture legislation
in Britain
as well as America. All this before we even mention those wicked terrorists.
For most of us, a terrorist is someone who plants a bomb or engages in some act which endangers human life. We also recognise terrorist acts as those which cause serious damage to infrastructure and especially to government property. Our masters take a less parochial view, so that all manner of people are classified as terrorists, terrorist sympathisers or fellow travellers. These people are as likely if not more likely than real terrorists to fall foul of anti-terrorist legislation and actions.
The greatest threat to our freedoms though comes not from repressive laws but from the misuse of new technology; it remains to be seen if any mere politician can stop this, although in the likely event of Ron Paul not becoming President, a second term for the incumbent is probably the least bad choice. Has Obama lost the Black vote? Probably not, although he appears not to have got
this one
last time around.
This opinion article was written by an independent writer. The opinions and views expressed herein are those of the author and are not necessarily intended to reflect those of DigitalJournal.com
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School of Business900 Lakewood Ave.Lakewood, NJ 08701Phone: 732.987.2660
Office Hours:Mon-Thurs: 8 - 6:30 PMFriday: 8 - 3:30 PMSat: 7:30 - 3 PM
As a Mercy institution, Georgian Court embeds the Mercy core values of respect, integrity, justice, compassion, and service in everything we do, including our program curricula. In addition to studying finance, accounting, management, and law, students will explore faith and ethical leadership principles.
The program is cohort-based, allowing students to progress through the program as a group, learning together and helping one another succeed.
Courses are delivered through a hybrid format—a combination of online and in-class learning—one evening per week for seven weeks, offering students the convenience and flexibility to balance the program with work and family.
The program maintains a business focus that makes it easy for students to apply courses to the M.B.A. program should they chose to continue their studies.
Candidates must already hold a bachelor's degree to be considered for this program. Applicants should:
(1) complete and submit the attached application with the $40 nonrefundable application fee;
(2) arrange for official submission of all previous undergraduate and graduate transcripts;
(3) provide a statement on why you are interested in the program; and
(4) submit one letter of recommendation.
Explore the definition and history of the Christian community and the challenges that the modern Christian community faces. Consider challenges to the community and theological principles behind communal praxis in the world to gain an understanding of the community at large.
Discuss the skills a good manager should possess and how those skills can be used to motivate, manage change, and inspire.
Examine the fundamentals of law governing business contracts and become familiar with the law guiding equal employment practices, including affirmative action, discrimination, employee rights, and freedom of expression.
Examine the accounting and reporting of governmental and nonprofit organizations as well budgeting and reporting best practices for churches and faith-based non-profit organizations.
Learn best practices for managing your organization's financial assets. Topics include working capital management, short- and long-term financing, capital budgeting, and making financial decisions under conditions of risk and uncertainty
Study the use of computers as a tool for management and decision making. Topics include spreadsheets, databases, and Web sites.
Tuesday, Aug 4Graduate Information Sessions
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Commandingly sited atop the highest floors of the Five-Star St. Regis Hotel & Residences in San Francisco, this one-of-a-kind, palatial penthouse features over 20,000 expansive square feet, including 2,900 square feet of terraces – one of the largest personal residences in all of San Francisco. Created by international award-winning interior design firm Orlando Diaz-Azcuy Design Associates, this exquisite two-storey, grand penthouse designed for city living boasts floor-to-ceiling glass walls soaring 22 feet and incomparable 360-degree views of many San Francisco landmarks. One of the largest and most luxurious properties outside of Manhattan, the Museum Tower Penthouse atop the St. Regis Residences in San Francisco is one of California's premiere residences.
• Grand Two-Storey Entrance Foyer with Cascading Waterfall
• Six Bedrooms, Seven Full Baths, Four Powder Rooms
• Dramatic Living Room Adjacent to 2,000+ Square Foot Terrace
• Opulent Dining Room, Game Room, Library & Lounge
• Dynamic 21st Century Kitchen, Butler's Pantry & Catering Kitchen
• Magnificent 2,500 Square Foot Master Suite includes:
• Gym with Sauna & Steam
• 525-Gallon Bathtub with Infinity Edge
• Voluminous His & Hers Closets, Fur Storage, & Changing Areas
• Office, Terrace, Bedroom & Lounge Area
• Thirteen-Seat Home Cinema designed by Keith Yates
• Executive Office Suite, including Conference Room
• Sophisticated Climate Control, Lighting & Media Systems
• Four Terraces
• Four Fireplaces
• Wine Storage Room
• Six Car Parking
St Regis: Amenities of Pure Luxury
• Blending an Historic Building with a 40-storey tower into a refined modern day interpretation of The St. Regis Legacy
• St. Regis Five-Star Concierge & Butler enable "Forward-Thinking Luxury," bringing any request and whim to realization.
• World-Class Reméde Spa
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• Fitness Center
• Direct access to Award-winning "Ame" Restaurant
• Private Vitrine Restaurant exclusively for Residents & Hotel Guests
• St. Regis Hotel Lobby Bar
• St. Regis Gallery Ballroom & Boardrooms
Location: Minutes from San Francisco's Union Square and the Financial District, the Museum Tower Penthouse atop the St. Regis Residences is located in the city's Arts District, adjacent to the masters housed at the San Francisco Museum of Modern Art, the Daniel Libeskind-designed Contemporary Jewish Museum, and the newly opened Museum of the African Diaspora.


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The Byzantine Art of WarHardback
List price $38.80
You save $14.45 37% off
Free delivery worldwide
Dispatched in 3 business days
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- Publisher: Westholme Publishing, U.S.
- Format: Hardback | 332 pages
- Dimensions: 158mm x 234mm x 26mm | 520g
- Publication date: 7 June 2013
- Publication City/Country: Yardley
- Illustrations note: 40 b/w illus., maps
- Sales rank: 248,173
Product description
The Byzantine Art of War explores the military history of the thousand-year empire of the eastern Mediterranean, Byzantium. Throughout its history the empire faced a multitude of challenges from foreign invaders seeking to plunder its wealth and to occupy its lands, from the deadly Hunnic hordes of Attila, to the Arab armies of Islam, to the western Crusaders bent on carving out a place in the empire or its former lands. In order to survive the Byzantines relied on their army that was for centuries the only standing, professional force in Europe. Leadership provided another key to survival; Byzantine society produced a number of capable strategic thinkers and capable tacticians - several brilliant ones. These officers maintained a level of professionalism and organization inherited and adapted from Roman models. The innovations of the Byzantine military reforms of the sixth century included the use of steppe nomad equipment and tactics, the most important of which was the refinement of the Roman mounted archer. Strategy and tactics evolved in the face of victory and defeat; the shock of the Arab conquests led to a sharp decline in the number and quality of imperial forces. By the eighth and ninth centuries Byzantine commanders mastered the art of the small war, waging guerrilla campaigns, raids, and flying column attacks that injured the enemy but avoided the decisive confrontation the empire was no longer capable of winning. A century later they began the most sustained, glorious military expansion of their history. illustrate Byzantine military doctrine, vital changes from one era to another, the composition of forces and the major victories and defeats that defined the territory and material well-being of its citizens. Through a summary of their strategies, tactics, and innovations in the tools of war, the book closes with an analysis of the contributions of this remarkable empire to world miltary history.
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MICHAEL DECKER is Maroulis Professor of Byzantine History at the University of South Florida. He has worked extensively on the archaeology and history of the Byzantine state in the Middle East and North Africa. His numerous publications include Tilling the Hateful Earth (Oxford, 2010), an exploration of economy and society in the Levant in the centuries prior to the Islamic conquests.


text:
The James Island parents fighting to regain custody of a child they adopted but lost when her Native American father reclaimed her will not get a rehearing from the S.C. Supreme Court.
Matt and Melanie Capobianco learned today that the court will not rehear the case, according to Jessica Munday, a spokeswoman for the family.
The family has 90 days to appeal to the U.S. Supreme Court.
The states highest court ruled last month that Veronica, the couples 2-year-old adoptive daughter, will remain in Oklahoma with her biological father, Dusten Brown, under the Indian Child Welfare Act. Brown is a Cherokee Nation citizen.
The Capobiancos lost custody of Veronica on New Years Eve 2011.
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Worries and plans.
On Thursday's episode of "B&B" Maya wonders if Rick can get things back on track, Bill vows to get Katie back and someone finds the nanny cam.
Read about Jacob Young opening J Star Motorsports and get the scoop on Jack and Lisa Osbourne's baby news in Soaps.com's Celebrity News.
Follow Soaps.com on Twitter @soapoperafan and 'like' Soaps.com on Facebook to dish with us about "The Bold And The Beautiful," all the other soap operas, "Dallas," "Glee," "Grey's Anatomy," "Pretty Little Liars," "Revenge," "Vampire Diaries," and "Venice The Series."
Header photo: CBS
- Amy Mistretta


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Traditional Guacamole Recipe
so i got into a tiff with a friend a few months ago over the 'Traditional Grilled Cheese Recipe' and now im in a tiff with another friend over the Traditional Guacamole Recipe. any input is helpful!
i say-
2 soft ripe avocadoes
1 lime, for juice
1 lemon, for juice
1 ripe tomato, diced
1/2 bunch cilantro, diced
1 small red onion, diced
1 dash white vinegar
(add peppers if you want it to be spicy)
he says that you HAVE to add
olive oil
crazy to me!
we're searching for the Traditional not a personal twist.
if anyone can set this straight we'd love to hear it!
Talk is closed, but that doesn't mean the conversations have to stop!
Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


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Light is a great source for that special feeling or to add effects during an event. We can create the scene and environment in the right colours for your meeting or event. It is possible to change the colour or the décor for different parts of the event to get that little extra effect. Maybe the soft and calm green light that introduced the meeting will change into an inspiring blue after the lunch break? Lightning can do a lot to enhance the message, the soul and the expression of your meeting.
City Conference Centre helps you get the right colour of your meeting.


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In a moved that had been expected, Kodak filed for Chapter 11 bankruptcy protection on Thursday. It raises the specter that the 132-year-old trailblazer could become the most storied casualty of a digital age that has whipped up a maelstrom of economic, social and technological change.
View the discussion thread.


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Army Maj. Gen. Thomas R. Turner II, commander of Multinational Division-North and the 101st Airborne Division, will brief live from Iraq at 9 a.m. EST, Jan. 20, in the DoD Briefing Studio, Pentagon 2E579, to provide an update on ongoing security operations in Iraq.
Journalists without a Pentagon building pass will be picked up at the North Parking Entrance only. Plan to arrive no later than 45 minutes prior to the event; have proof of affiliation and two forms of photo identification. Please call (703) 697-5131 for escort into the building.


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Women's Community/Junior College Wed Oct 9 18:09:14 EDT 2013
Upsets are listed in order of magnitude based on score and power rating. An upset occurs when a team of lower power rating beats a team of higher power rating. Home advantage is not included. An upset requires the Power Ratings of the two teams to be at least two points apart. Upsets may disappear as the season progresses because as power ratings are adjusted, the difference in ratings between two teams may fall below two points.
No Underdog Team (UT) Favorite Team (FT) Score UT FT PR PR 1 Broome vs Jefferson 15 11 57.3 62.0 2 Herkimer vs Erie 18 8 54.9 57.4 3 Anne Arundel Onondaga 12 10 74.5 76.6Send schedule/score information to firstname.lastname@example.com


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Rihanna's been pretty good about wearing pants lately, considering the fact that she spent most of 2011 totally without them. But the pop star started to slip back into her old ways this weekend as she ventured out in a tiny skirt with peep holes around her upper thighs. Great for that pants-free feeling, but without breaking any indecent exposure laws! Riri and her entourage hit up LA's Eden nightclub last night, while her infamous ex Chris Brown reportedly partied at The Sayers Club next door. Despite the proximity, the two apparently did not meet up at any point during the night on the town.
Kim Kardashian on the other hand was all business when she stepped out on Friday to a work-related meeting in New York City. Although you wouldn't know it based on her outfit. Leather miniskirt and a weirdly Victorian see-through top showing off a lacy bra? To a business meeting?! Is this part of Kanye's wardrobe makeover, or are the Kardashians launching a turn-of-the-century burlesque show? Whose attention seeking skin-flash do you think is the weirdest? Let us know in the poll!
[Photo: Splash News Online]


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Send email and messages from the BlackBerry Hub
From the BlackBerry Hub, you can send email, text messages, Facebook messages, direct Twitter messages, LinkedIn messages, BBM messages, or other types of chat messages, depending on your wireless service plan and the accounts that you added to your BlackBerry device.
- In the BlackBerry Hub, tap .
- Tap a message type.
Add or choose a recipient for your message:
- For email, type a contact name or an email address in the To field. You can tap suggested contacts that appear below the To field to quickly add them to the message.
- For Facebook, Twitter, or LinkedIn messages, type a contact name in the To field.
- For text messages, type a contact name or a phone number.
- For BBM and other chat messages, select a contact from the list.
- Type your message.
- Tap Send or the Enter key.
Reply to or forward an email
In an email, do one of the following:
- To reply to the email, tap .
- To reply to all recipients of the email, tap .
- To forward the email, tap .
Attach a file to an email or text message
If your wireless service plan supports MMS messages, you can add an attachment to a text message.
- While composing an email or text message, tap . You might need to hide the keyboard to see the icon.
- Browse to the file.
- Tap the file.
Add a BCC recipient to an email
- While composing a message, tap > .
- Type a contact name or email address.
Change text formatting in an email
Bold, italicize, and underline text; create ordered and bulleted lists; and change the font size and colors.
- While composing a message, tap . You might need to hide the keyboard to see the icon.
- Use the formatting toolbar to apply formatting to your text.
Accept spelling suggestions
If spell check is turned on, spelling mistakes are underlined in red as you type.
Tap the underlined word.
- To accept a spelling suggestion, tap the suggested word.
- To add the word to your personal dictionary, tap Add to Dictionary.
Forward a text message
- In the BlackBerry Hub, touch and hold a text message.
- Tap .
Was this information helpful? Send us your comments.


text: Janice Kay Bell, 68, of Clayton passed away Thursday, April 28, 2011 at her residence. Memorial services were held at the Clayton Funeral Home Chapel at 2:00 pm on Monday, May 2, 2011 with Mike Smith officiating. Interment followed at Clayton Old Town Cemetery. Arrangements entrusted to Clayton Funeral Home of Clayton.


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Apartment Manager
Job DescriptionTITLE: Apartment Manager
EEO6 CODE: 3 = Professional/Non-faculty
GRADE: Pay Grade 6
PAY PLAN: Annually
minimum 23,664.00
midpoint 29,142.00
maximum 34,620.00
PURPOSE: Provides on-site management, supervision, and programs to enhance the quality of life for students in university-owned apartments and houses. Responsible for employee supervision, property management, property inspections, policy and procedure administration, records administration, resident communications, community development and response to resident concerns.
DUTIES AND RESPONSIBILITIES: Recruits, selects, trains, supervises and evaluates an on-site student apartment management staff responsible for services to a designated apartment region. Provides on-site property management services for the university-owned apartments and houses with assistance from student management staff. On call 24 hours, 7 days a week for emergencies. Provides emergency lock-out services. Visits properties regularly to perform a wide range of property related inspections and on-site resident services and reports findings. Performs move-in and move-out inspections for a designated community of residents. Assists in the implementation of policies and procedures related to the management of the rental properties. Interprets regulations and decides on questionable cases. Recommends changes. Maintains on-site records related to resident occupancy, apartment inventories, and keys. Assesses cleaning, carpet, and damage charges. Assists leasing staff during periods of peak activity. Responds to resident concerns. Recommends community development programs. Keeps residents informed of University issues affecting them. Assists with on-site eviction related activities. Performs related duties as required.
REQUIRED EDUCATION: $education
REQUIRED EDUCATION-OTHER: Bachelor's degree.
News and Announcements
- Information Regarding Anthem Data Breach
- Merit Increase Guidelines for FY 15-16
- Employee Service Awards Program
- Outstanding Maverick Awards Program
- Holiday Schedule and Vacation Regulations for 2015-2016
- LGBTQA Program
- Wellness at UTA
- Affordable Care Act (ACA) Resources
- 2015 Performance Review Memorandum
- Outstanding Maverick Awards Program
- New Criminal Background Check Procedure
- University Opens Lactation Rooms
- UT Arlington Named Fit-Friendly Worksite
- Retirees Club
- Dearborn National Offers Online Services
Quick Links
Benefits and Services
- Affordable Care Act (ACA)
- News About Your Benefits
- UT Arlington Work/Life Balance Resources
- Employee Assistance Program
- 2015-2016 Holiday Schedule and Vacation Regulations
- Benefits of Working at UT Arlington
- Employee Tuition Assistance Plan
- Wellness Programs
- Retirees Club
- Americans with Disabilities Act (ADA) and Americans with Disabilities Act Amendements Act (ADAAA) for Faculty and Staff
- Criminal Background Checks
Compensation and Employee Relations
- Pay Plan and Job Descriptions
- Performance Management Guide
- Merit Increase Guidelines FY2015
- Employee Separation Process
- Exit Interview Program


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Harbaugh: Run game "not where it needs to be"
Harbaugh on improving Ravens: 'We're on our way'
The Ravens lined up on third-and-1 with Bernard Pierce lined up behind All-Pro fullback Vonta Leach. Pierce took the handoff but, Texans linebacker Joe Mays burst into the backfield and hammered Pierce for no gain.
It was yet another unproductive running play by the Ravens, something that has been happening with alarming regularity this season. Through three games, the Ravens have averaged 2.6 yards a carry; only the woeful Jaguars average less.
That number, coach John Harbaugh said on Monday, is "going to come up dramatically before the season is over and sooner. We've played some very good fronts; I don't want to minimize the fact that we've had to block some good people."
True, but the the offensive line is virtually intact from their playoff run a year ago. Pro Bowl fullback Vonta Leach is back. Certainly exchanging Gino Gradkowski for Matt Birk at center can't be the only reason that the run game has struggled.
"It's not just a matter of just one-on-one knocking somebody off the ball," he said. "That's not the way it works. It's way more complicated than that up front. And like the passing game, when we talked precision, there's a precision to the run game, too. It's something that we don't quite have ironed out yet against good fronts, and we've got to get there."
Ray Rice missed the Houston game with a hip flexor injury, but he has yet to get on track, either. Through two games, Rice has carried 25 times for 72 yards, an average of 2.9 yards. Pierce has averaged 2.8 yards on 52 carries. He reeled off a 25-yarder against Houston, but totaled 45 yards on his other 23 carries. Shaun Draughn, signed as a No. 3 back and kick return option after Jacoby Jones was injured, carried four times for 2 yards in his Ravens debut on Sunday.
Harbaugh indicated on Monday that there's a chance Rice could return against the Bills on Sunday.
Last season, the Ravens averaged 4.3 yards a carry in the regular season, which ranked 12th in the league. They averaged 3.9 yards a rush in the playoffs.
Through three games the Ravens have averaged 77.3 rushing yards a game, 25th best in the league.
"Our run game is not where it needs to be," Harbaugh said. "We're going to go to work on that – we have been working on it. We'll continue to do so, and we need to make that important. One thing we've seen that, philosophically, we're going to stick with it."
Although the Ravens gave quarterback Joe Flacco the $120 million contract, the running game is still considered vital to the Ravens' success. That was already true given nasty Northeast weather in November and December, and the Ravens depleted and underwhelming receiving corps this season only exacerbates that.
"We're going to be able to run the ball here," Harbaugh said. "It is a part of our DNA, and it is part of who we are as a football team."


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text:
February 28 - 29, 2008 Advisory Committee Meeting Minutes
Welcome and Introduction of Acting Assistant Secretary of Health
RADM Penelope Slade Royall, Deputy Assistant Secretary for
Health, welcomed the Committee and members of the audience. RADM Royall remarked
after Secretary Leavitt announced the creation of the Physical Activity
Guidelines, the process has moved along rapidly to get to this point. She
thanked the committee for moving quickly and acknowledged the support the
committee received from the Federal Steering Committee, the Centers for Disease
Control and Prevention, the Office of the Assistant Secretary for Planning and
Evaluation, all of the consultants and everyone involved with the Physical
Activity Guidelines process. RADM Royall noted the importance of this process as
it will be the first time the federal government has come together, speaking
with one voice, to produce guidelines on physical activity. RADM Royall
introduced Don Wright, Acting Assistant Secretary for Health.
This icon,, means that you are leaving health.gov and entering a non-federal website. View full disclaimer.


text:
La-La Land to release 15-disc original series score set
View Single Post
November 30 2012, 09:36 PM
Lieutenant Commander
Re: La-La Land to release 15-disc original series score set
Christopher wrote:
The preview image at TrekCore
includes a glimpse at the orchestra list for "City on the Edge of Forever," and there are a few woodwind performers listed.
I hadn't seen that! Thanks for linking.
That preview image contains a listing that includes Way To Eden. Far Out Jam! Headin' Out To Eden! And the instrumental tag over the death of Adam. The music editor put a little sting at the moment where the "dead" Adam twitches his finger, which is such an oddball decision that it seems like genius.
I can't believe I'm excited about that. Part of it is just (finally!) having all the questions answered.
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text:
Clinical Cardiology, 05/11/2012
An incremental increase in mortality was found with a worse severity of coronary artery disease (CAD) on a per–patient, per–vessel, and per–segment basis. In addition, age–, sex–, and ethnicity–based differences in mortality were also found. Whether changing the management algorithms based on these findings will affect outcomes is unclear. Large prospective studies utilizing targeted management strategies for obstructive and nonobstructive CAD are required to incorporate these recent findings into the daily practice.
© 2015 M3 USA Corporation. ALL Rights Reserved.


text:
In the end, we see both Tiffney and Jayceon in a moment of serious reflection. She strolls the beach wistfully as he palms her ring and leans over their balcony as Rihanna's "Stay" plays. Jayceon is ready for marriage; he calls Tiffney the "love of his life." And it's clear she loves him too – it's the Game she can't quite get with.
Things are set "to be continued," but will it be with a walk down the aisle? While we wait to find out, we've got a special video to share with you that's close to Tiffney's heart. As Tiffney struggles with co-parenting and building a strong relationship with Jayceon, she continues to find her voice. In the 8 years since she lost her mother to breast cancer, Tiffney has realized the importance of raising awareness about the alarming statistics. She recently collaborated with several celebrities to create a public service announcement for breast cancer awareness month, which is the month of October. Check out Tiffney's video PSA below.


text:
RideThePine.com is looking for your support to end all Gangnam Style parodies. Plus, did Kevin Garnett diss Ray Allen on purpose?
Ride The Pine is a biting commentary on sports. It's one part informative, one part hilarious, and all parts awesome! The best comedy sports show on the internet.
Discover the best in original web series.
© 2014 Blip Networks, Inc. All Rights Reserved.
Blip is part of Maker Studios


text:
Quick Links
Shop All Jewelry
RG10456 In Stock
This Sterling Silver Filigree Fleur de Lis Ring is filled with detail and elegance. A polished sterling silver oval shaped fleur de lis symbol is the main focal point and includes cut out heart shapes, giving a Victorian feel to the accessory. Pair this ring with our Sterling Silver Fleur de Lis Pendant for a simple look that can be take from day to night.
• Fleur De Lis Inspired Ring
• Made with .925 Sterling Silver
• Weighs Approx 4.9 Grams
• Available in Whole Sizes 6 to 9
• Arrives in Complimentary Gift Box
Eve's Addiction.com wants you to be a happy customer. We want you to be completely satisfied with the sterling silver jewelry that you receive from us, as we only sell high quality silver and cubic zirconia cz jewelry. We do understand that you may not like your purchase for some reason.
You may return or exchange your jewelry within 60 days of purchase if you are not satisfied with it. The jewelry must be returned in its original condition for a refund or exchange. Engraved, personalized, photo, monogram, name and initial, chocolate and clearance items are not returnable or exchangeable.


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Villa Rumah Terang Bulan
: 2
: --
Photo Gallery and Property Description
A home away from home! This well appointed has a cozy atmosphere and lets you be a part of the Balinese village life. The view from the living area is amazing with 180 degree vistas of rice fieldsand also lets you enjoy the view of the mountains and volcanoes of Bali, including Mount Agung.
The sea and beach are only a few footsteps away. Terang Bulan is located along the south west coast on a 25 minutes drive from the international tourist spots. It is also a perfect home for longer stays on Bali
- Pool : 4 x 3 meter
- Floor plan : with AC, 2 bathrooms. A fully equipped kitchen and a separate storage. There is an open living room (14 meters wide) and a wooden veranda with sliding doors to the master bedroom.
- AC : Yes in bedrooms
- Bedrooms : 3
- Staff : one house maid, one gardener and security. A cook available on request at a surcharge
- Internet : free wi-fi
- Distance to beach : 200 meters
| Two Bedrooms
|Low Season
|January 11 – June 30,September 11 – December 20,
except Easter week and Chinese New Year
|High Season
|September 01 – 10, Easter Week (April 22-28),
Chinese New Year (February 1-6)
|Peak Season
|July 01 – August 31, December 20 – January 10


text:
|Movies and Video For people making movies and editing video with their Mac.
|Thread Closed
|Thread Tools
Member Since: Jan 10, 2010
Posts: 2
So, please let me know what you use, and i assume it will be a seperate ripper and burner, details would be nice. Thanks
Member Since: Feb 25, 2009
Posts: 2,109
Mac Specs: Late 2013 rMBP, i7, 750m gpu, OSX versions 10.9.3, 10.10
Welcome to the Forums!
I suggest you take a peak at: Mac-Forums.com - Announcements in Forum : Movies and Video
Discussing ripping, how to, problems associated with, etc. of copy protected DVDs is prohibited here as they follow US Law for determining what is and isn't allowed to discuss.
My Macs: Late 2013 rMBP w/ 750m; Mac mini G4, 1.25 GHz, 512m ram (server); Late 2011 11" MBA, 1.8GHz i7, 4Gig Ram, 256Gig SSD, HD3000; Powerbook 12" G4 1.33GHz running Debian as a server; Apple TV (1080p version)
Member Since: Jan 10, 2010
Posts: 2
Member Since: Dec 22, 2006
Location: Texas, where else?
Posts: 26,146
Mac Specs: 15" MBP '06 2.33 C2D 4GB 10.7; 13" MBA '11 1.8 i7 4GB 10.10; 21" iMac '13 2.9 i5 8GB 10.10; 5s & 5c
Doesn't really matter what any of us "think".
I believe most here (including myself) are on the side of "Fair Use".
However, the bottom line at this point in time is that breaking the encryption found on practically all commercial DVDs is against the law in the U.S.
I cannot be held responsible for the things that come out of my mouth.
In the Windows world, most everything folks don't understand is called a virus.
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text:
Little Walter is doing great! We absolutely love him and he is already permanently attached to my feet; Thank you again and know that he's getting lots of love and adventure. It's obvious he's had great foster care, thank you!
Adopt from PUP
PUP is dedicated to finding the best homes possible for the dogs in our care. Our commitment to potential adopters is to provide accurate, up-to-date information regarding the health and behavior of the dog(s). We strive to make each match a success based on the needs and personality of the dog and the preferences and requirements of each potential adopter.
The first step toward adoption from PUP is to email a completed adoption application to (Download Word Doc version OR Download RTF version). We talk with potential adopters and arrange for meetings once their applications are approved and if they are the best match for a particular dog. Meetings with our dogs are scheduled at a mutually agreeable time and location or at one of our adoption events. All members of the family, including current dogs, must meet to help ensure it's a good match before an adoption occurs.
Frequently Asked Questions:
- Can I adopt a dog from PUP if I am not a local resident?
Currently we adopt anywhere within the states of Washington, Oregon, Idaho and Canada.
- Is the dog I'm interested in still available?
All dogs are available unless it states "Adopted" beside their name in their profile.
- Is the dog I'm interested in still available?
We update the availability status of our dogs quickly. A dog is available unless "Adopted" is listed beside their name in their profile.
- Will you hold a dog for me?
Our goal is to place dogs in suitable homes as quickly as possible so we can pull other homeless dogs into the program. Therefore we do not put holds on adoptable dogs.
- Where are your dogs?
We have no central shelter. Our dogs are in various foster homes around the greater Seattle area.
- What are your adoption fees?
Our adoption fees range from $50.00 to $400.00.
- Will my money be returned to me if I adopt a dog and it doesn't work out?
Adoption fees are nonrefundable.
- What if I still have a question that isn't answered here or on the adoption application?
Please contact us by and we'll respond as soon as we can.
Download our Adoption Application!
For Dogs:
For Cats:
Email the completed form(s) to


text:
Blockbuster! Why Star Power Works
Anita Elberse discusses her new book on the benefits of a blockbuster strategy—investing big money into a few top products.
Gravity, the space thriller released last week, features two of Hollywood's brightest stars: George Clooney and Sandra Bullock. It rocketed to an October record $55 million gross in its opening week, well on its way to returning a profit on its $100 million production cost. Meanwhile, The Walt Disney Company expects to lose up to $190 million on its summer fiasco The Lone Ranger, another star vehicle featuring Johnny Depp and Armie Hammer.
Welcome to the risky strategy of "blockbusters," practiced increasingly by movie, TV, and recording companies; video game developers; advertising agencies; and even nightclubs, among other industries. The idea: Invest big money in a few top talents or brands—think Jay-Z, LeBron James, or Marvel Comics—to create buzz for a "tent-pole" product that produces most of a company's profit and holds up the rest of the organization.
While quite risky—a few blockbuster flops can bring a company to ruin—the strategy is the best bet for entertainment companies to succeed over the long run, according to Anita Elberse, the Lincoln Filene Professor of Business Administration at Harvard Business School.
Her new book, Blockbusters: Hit-making, Risk-taking, and the Big Business of Entertainment, demonstrates that such a strategy usually beats the more cautious approach of spreading around lower-amount investments in a larger number of projects, a recipe for mediocrity that seldom captures the public's imagination.
We asked Elberse to expand on her ideas detailed in Blockbusters.
Blockbusters: Hit-making, Risk-taking, and the Big Business of Entertainment
Colin Durrant
Sean Silverthorne: What is a blockbuster strategy?
Anita Elberse: I define a blockbuster strategy as one in which a content producer makes huge investments to acquire, develop, and market concepts with strong hit potential, and then banks on the sales of those titles to make up for the middling performance of their other content. Today's leading film studios, television networks, book publishers, music labels, video game publishers, and producers in other sectors of the entertainment industry live by this approach.
You might think that spreading resources evenly across product lines is the safest approach, especially because no one seems to know for sure which products will catch on. Or you might think that making big bets in general is too risky a strategy, and entertainment businesses should vigorously try to save costs in an effort to increase profits. But in my research I have found that betting heavily on the most likely blockbusters and spending considerably less on the "also-rans" is in fact the surest way to lasting success in show business.
"The battle for star talent is one of the most fascinating aspects of today's entertainment business"
In my book, I show that the biggest investments have the highest average returns. Take the example of film studio Warner Bros. When I analyzed the performance of its films over a five-year period, I found that the studio's 10 percent most expensive films—its so-called tent-pole movies—accounted for roughly a third of its production budget and nearly half of its revenues. There can be big flops, of course, but in general the blockbuster strategy works.
Q: Why is it so effective?
A: A wide range of factors explains its success. For one, strong brands and high production values matter. Scale also brings marketing advantages: It is relatively cost-efficient to advertise those tent-pole bets. And trying to create blockbusters fits the way in which consumers make choices: We like to talk about the latest films we've seen, or the latest books we've read, which makes us converge on the same choices. Finally, big bets become self-fulfilling prophecies in that they attract the best efforts from people who are involved in production, distribution, and marketing. Retailers, for instance, will be inclined to give bigger bets more shelf space, and we know that in itself is a key driver of sales.
Q: If you were to pick a manager to execute a blockbuster strategy, what attributes would he or she have?
A: That's an interesting question. I can think of five characteristics.
First, nerves of steel are critical: Any manager who executes a blockbuster strategy will have to be willing to make big moves that, if they don't work out as planned, could really hurt the company's bottom line. Betting on blockbusters is not for the faint of heart, that's for sure.
Second, being able to pick the most likely winners is incredibly valuable—this probably is both an art and a science. An ability to analyze information on market trends and past winners and losers is very helpful, but in the end being able to listen to your gut also is paramount. Some of the biggest entertainment hits were green-lighted based on a gut feeling and little "hard" data.
Third, being able to make friends in high places is a valuable characteristic; with that I mean being able to work with A-list talent. Most blockbuster bets come about only because of the efforts of superstar talent, so any manager hoping to make blockbusters needs them on his or her side.
Fourth, an entrepreneurial streak is essential, I think. Every product launch effectively involves groups of people coming together to build something truly novel.
Finally, great communication skills are helpful: Someone needs to deal with the press when one of those big bets inevitably fails!
Q: How does the winner-takes-all nature of markets for talent affect blockbuster strategies?
A: In my view, the battle for star talent is one of the most fascinating aspects of today's entertainment business. In Blockbusters, I describe that markets for creative talent are highly concentrated, and that the top actors, musicians, authors, athletes, and other creatives can earn huge amounts of money. Content producers can see great advantages when they bet on stars. That's why enlisting star talent is such a key element of the blockbuster strategy. But the competition for the few stars at the top is so severe that the pressure on entertainment businesses is getting pretty intense. The truth is that often they can barely afford to compete for the most sought-after performers, but at the same time they cannot afford not to do so.
I present several case studies, such as on basketball's LeBron James and actor Tom Cruise, that vividly illustrate the ongoing tug-of-war between stars and entertainment companies, with each party vying for a bigger piece of the revenues and profits generated by blockbuster products. We're in a very interesting time—how the power struggle plays out will have great consequences for the future of media and sports.
Q: Does the advance of digital technologies bolster or threaten the blockbuster approach?
A: I think it only bolsters the importance of blockbusters. That's not what most people thought when digital technology first started to gain a foothold in the entertainment business. Chris Anderson's "long-tail theory" was very popular. Anderson argued that when online channels enable consumers to find and afford products more closely tailored to their individual tastes, they will migrate away from hit products. He thought companies should therefore stop relying on blockbusters and focus on the profits to be made from the "long tail"-niche offerings that cannot be offered profitably through bricks-and-mortar channels.
But I have found that actual data on how markets are evolving tell a much different story than what Anderson predicted. As demand shifts from offline retailers with limited shelf space to online channels with much larger assortments, the sales distribution is not getting fatter in the tail. On the contrary, as time goes on and consumers buy more goods online, the tail is getting longer but decidedly thinner. And the importance of individual bestsellers is not diminishing over time—it is growing. That explains why Netflix, YouTube, and other online businesses that once proclaimed to be focusing on the long tail now have switched to blockbuster strategies.
Q: Looking forward, which industries will surprise us by adopting blockbuster approaches?
A: Most people will be surprised to learn how many leading companies outside the world of entertainment already have great success by borrowing key aspects of the blockbuster approach. In the book, I provide several examples, from Apple to Red Bull and from Victoria's Secret to Burberry. And I describe in depth how the blockbuster strategy is increasingly carrying the day in the hospitality sector, where the nightlife industry now is dominated by big bets on large-scale clubs and superstar DJs. But I think we'll see many more business-to-consumer markets where smart executives will adopt blockbuster strategies.
Q: What are the main takeaways you hope to leave with readers?
A: Well, I can't give away too much—we want Blockbusters to be a blockbuster, after all—but I think the book holds four important lessons.
First, the blockbuster strategy works.
Second, bets on star talent bring important advantages but also major headaches, and the power of those at the very top will likely only increase.
Third, advances in digital technology do nothing to lessen the need for big bets—in fact, blockbusters and superstars only gain power in a digital landscape.
And finally, the strategies that are so effective in the world of entertainment will increasingly pervade other industries. So it's important for managers in a wide range of sectors to know their way around show business.
Q: What are you working on next?
A: I just released a new case on fashion magazine Vogue, which I can't wait to teach later this month, and have a few other exciting case studies in the pipeline. I am also thinking about a follow-up to my recent case study and Harvard Business Review article with legendary soccer coach Sir Alex Ferguson, on his team management and leadership lessons. (It was so well received that it deserves a sequel!) But I am mostly very hard at work on the release of Blockbusters—it's my first book, so everything is new—and I look forward to discussing it at alumni events in the United States and abroad.
- Jamie
Prof Elberse does the most interesting research. Loved her case on JayZ. Definitely buying this book. Thanks for the great writeup.
- Peter Mills
- Principal, Recondite Innovations
Is this just another way of saying, "He who spends the most marketing dollars usually wins."? The way to justify more marketing dollars is to assume more future revenue, i.e. a blockbuster. If Gillette spends $100M to introduce a new razor they are likely to get much more revenue and market share than if they spend $25M. Go big or stay home!
- Brad Keller
I tend to favor "Moneyball" or Clayton Christensen's "Milk Shake Marketing" thesis above the premise of "Blockbusters". Only 3 of the top 10 teams in major league baseball made the playoffs. The most successful NBA franchise of the last 15 years has been the San Antonio Spurs, who have won without LeBron James, Kobe Bryant or Michael Jordan. How many of us happened to see "The Loan Ranger" this summer? Even Johnny Depp was not enough to float a bad movie. "Ishtar", anyone. "Gravity" is drawing at the box office because of its break-through cinematography more than because of Sandra Bullock and George Clooney, in my opinion. Products and ventures succeed when they solve problems for their customers or create value in new ways. Without question, there are celebrity-obsessed investors or producers who will throw money at supposed blockbuster talent, but from a customer, shar eholder, or user perspective, intrinsic value seems to trump star power almost every time, and often that has little to do with its price tag.
- Hulian
- China, Lanzhou university
It is very useful for me to understand the reasons why the blockbuster is so popular.
- Ron Kurtz
- President, American Affluence Research Center
Brad Keller has it right. The movie industry is one of the last places I would look for management and business guidance as that industry cannot decide whether it is a business or an art form. There is no substitute for good content/story line/script/etc. in a movie, and big stars cannot save a bad product or make a success of a bad product. Television is about the same. Professional sports teams seem to recognize that they are in the entertainment industry band that teams need not have big stars (or even be championship contenders) if they develop a personality that local fans embrace.