text:
First off, no, I'm not any kind of fantastic professional chef. I passed a technical school food prep course with a C+ back in high school and have worked fast food jobs for the combined total of maybe a year and a half.
That said, I am an amazing desperation chef. I've been making edible meals out of scraps since I learned how to use the microwave at 8 years old. I once survived for two weeks on three packages of Ramen, some bullion cubes, a package of hot dogs, various seasonings, and $10.
I'm currently in a house which my wife keeps fairly stocked with decent food (she likes to cook "real" sit-down-with-family meals), so my desperation cooking days appear to be at an end. I would, however, like to pass on my accrued real-world knowledge in hopes that someone between jobs or a college kid doesn't starve to death. I should also be able to do a "what have you got, I'll help you out" but don't expect miracles if "water, salt, and pepper" are the only things you have.
I'll start with the most important part: planning.
Regardless of whether your hard times came suddenly or were expected, you have to make a meal plan. This will allow you to shop for what you NEED and not waste money buying too much or too little. This is going to go hand-in-hand with your grocery list (grocery shopping advice will be covered later) so make an accurate projection and stick to it. You'll find that knowing what you want to eat tomorrow will mean you can begin preparations today, and since you're going to be buying on a budget more preparation time will make the food taste better.
Take stock of what you have and how much of it you have. I'm not saying that you need 100% accurate numbers, but if you have a roughly half-container-full of something that weighs 64 ounces full, take note that you have 32 ounces. Figure out how much of what you eat each day, since your shopping is going to be calculated to not buy too much more/less than you need.
Figure out how long you'll be desperate. This is the final piece of the getting-by puzzle. Since you're in survival mode, knowing how long you'll be in it will help to determine the amounts of things to buy. If you don't see an end to it, buy for at least two weeks worth (or what your budget allows).
Next we cover the most difficult part: shopping
Look for dehydrated/dry stuff -- You don't need to buy water, as odds are you have it on hand at home. Noodles and rice will probably be your staple foods while desperation cooking. Flour and cornmeal are good buys as well as bullion cubes and sugars/spices, but if you don't know how to do things as involved as building your own break don't bother. It's nasty, but evaporated milk + water saves a bundle for breakfast when coupled with the bags of generic cereal, which leads to my next point...
Buy generic brands -- You'll be able to get a good percentage more stuff buying Wal*Mart brand whatever rather than getting the top shelf equivalent at a dedicated grocery store. Yes, it doesn't taste as good and yes you might be selling your soul to the devil a bit but desperate times call for desperate measures.
Be careful when buying in bulk -- Wow, that 20lb bag of noodles is two cents cheaper per unit than the same brand smaller bag! That's great if you intend to eat 20 pounds of noodles. Don't buy desperation foodstuffs that you won't eat once you're no longer desperate -- it'll just waste your money. If you made a plan (as mentioned earlier) you should know how long you're going to be desperate and should know roughly how much of what you'll use. Considering the amount of noodles you'll be eating, though, that huge jar of spaghetti sauce is probably a good idea.
Load up on starches -- Potatoes, noodles, tortillas... the list goes on. These are cheap, flexible foods that you should be able to make a variety of rather filling things with and not get sick of.
Don't buy pre-prepared food -- NO TV DINNERS. I don't care how thick your neckbeard is, that lasagna Banquet microwavable try that you normally eat two of anyway is off limits. You could probably MAKE much more and better lasagna yourself for the same price, and cooking REALLY isn't that hard. The more ingredient-centric you shop, the cheaper it is. In the same vein, fast food is also out. As a rule of thumb, if you don't have to add anything to it don't buy it.
Meats and dairy -- Use meat sparingly, and never as a main dish. It's expensive per calorific value. Frozen chicken breasts are always good to add to almost any dish, though, and are an exception to the rule. Eggs are pretty limited, but if you like eggs go for it. Milk should be skim since it's cheaper and as an ingredient you won't taste the difference. Cheese is really cheap here in WI, but anywhere where it's not available at good prices should avoid it (again, it's not all that vital).
Vegetables -- Buy frozen bags of whatever you can. Fresh and canned are wastes of funds. Lettuce is filling and cheap, and can only be found fresh as far as I know, but if you're getting plenty of other veggies you can skip it. I personally like it on the side of most of my meals.
Now that we've covered the basics, let's get down to the cooking. Since I never really measure what I use, I'm just going to list the ingredients of one of my favorite desperation dishes. I usually "play it by taste" and toss whatever into a wok or skillett over some heat while stirring and slowly add small amounts of what I think it needs until it comes out edible.
Ghetto Chili
Peel and slice some potatoes. The thinner the better since the potato starch is what's going to thicken this up. Add skim milk and noodles and let simmer over low heat while covered, stirring often. We're going to get a gravy-ish broth here, so if it starts getting too thin leave uncovered for a bit to evaporate or add more noodles. You can add butter or oil if you'd like, I try to avoid it unless the noodles are really sticking.
Once it's thickened a bit add pepper. poo poo tons of it. And a little salt, too. Stir it very well, and it should become a sort of disgusting gray color. Taste often to achieve target. Add veggies if you like.
|# ? Aug 3, 2007 20:37
|# ? Aug 4, 2015 11:46
I'm currently in a debt induced stasis where money in is almost exactly the same as money out. I might just have to take up desperation cooking till I can get myself out of the hole. I waste a ton of money on food. Thank you for this advice!
E: What is your advice for keeping me drunk every night? Cheap beer, or big bottles of the hard stuff?
NewcastleBrown fucked around with this message at Aug 3, 2007 around 21:13
|# ? Aug 3, 2007 21:02
This thread will be legendary.
|# ? Aug 3, 2007 21:04
What's your stance on bean soups? I have a big container of mixed beans that are for making some kind of soup with that I always figured would be one of my last stop desperation meals, but would they be a solid buy for a planned shortage?
|# ? Aug 3, 2007 21:22
NewcastleBrown posted:
E: What is your advice for keeping me drunk every night? Cheap beer, or big bottles of the hard stuff?
Cheap vodka. Just make sure it's not lovely counterfeit vodka, you might die drinking that.
Or, you know, I don't want to sound like your Mom, but - don't get drunk. It's bad for you, man.
|# ? Aug 3, 2007 23:06
Never again... posted:
Vegetables -- Buy frozen bags of whatever you can. Fresh and canned are wastes of funds.
Fresh veggies are a waste of funds? What? At least you got that frozen is better than canned...But everyone can afford a cucumber or some greens at least sometimes. Try farmer's markets. Not to mention, if someone's going to be cooking with a ton of starches, carbs and little protein (as you recommend), hopefully they'll at least get some vitamins and nutrition somewhere.
And, you "chili" recipe sounds completely horrendous. I'm not even sure why you call it chili. It most certainly doesn't resemble anything like chili. I'd like to hear some more recipes from your ghetto collection, please.
|# ? Aug 3, 2007 23:22
NewcastleBrown posted:
E: What is your advice for keeping me drunk every night? Cheap beer, or big bottles of the hard stuff?
Come on, it's not that hard to figure out the amount of alcohol per dollar for different products. Do some math, man! =)
Also, yes, stop drinking if you're desperate for cash. Geez.
|# ? Aug 3, 2007 23:28
NewcastleBrown posted:
What is your advice for keeping me drunk every night? Cheap beer, or big bottles of the hard stuff?
Make some Pruno! http://en.wikipedia.org/wiki/Pruno
|# ? Aug 3, 2007 23:44
I'm often too lazy or busy with work to make a grocery run, so I'm looking forward to any good ideas you have. I've also got a couple questions:
What do you suggest for fast/cheap brown-bag type lunches (assuming I've only got ~15-20 minutes to prepare them in the morning)?
What's your take on beans/lentils vs. rice/noodles?
WHY ON EARTH do my potatos go bad in the pantry within 2 weeks? I've tried several different storage spots, but mold or such always gets them.
|# ? Aug 3, 2007 23:46
I disagree with your anti-meat stance.
The thing is to only buy meat on "manager's special" or with "X dollars off" stickers. All it means is that it's close to passing the sell-by date, which is meaningless anyway as it doesn't just instantly turn bad, and you can freeze it anyway.
I once got like a 4 pound ham for a bit over 2 bucks. But even if it's not a great deal like that, you can still routinely get stuff at half price or less.
Acetone posted:
WHY ON EARTH do my potatos go bad in the pantry within 2 weeks? I've tried several different storage spots, but mold or such always gets them.
Because they should be in the fridge. I've had those big bags of baby/red potatoes last months with no trouble.
|# ? Aug 3, 2007 23:46
There's a difference between cooking on the cheap and cooking garbage. Why make that grey slop you described when you could, instead, make mashed potatoes with buttered noodles? Or fried potatoes, or one of a million other forms of potatoes you could make. Everything you cook doesn't have to be thrown together into gruel.
|# ? Aug 3, 2007 23:48
Thanks! I guess I'll have to stop being stingy on fridge space.
IRQ posted:
[potatos] should be in the fridge. I've had those big bags of baby/red potatoes last months with no trouble.
I'd like to add that the "ghetto chili" sounds pretty drat desperate to me. Rather than using milk, I'd use less water and several TBSP of peanut butter. Then for spicing, add some garlic powder, lemon juice or vinegar, and a little red pepper & spices*. Peanut butter is cheap and adds protein, and the results are pretty tasty.
*: Spices are actually pretty cheap if you buy bulk spices rather than containers. $10 is enough to turn plain potatoes into tasty fare for several months, if used wisely.
|# ? Aug 4, 2007 00:15
me in reverse posted:
There's a difference between cooking on the cheap and cooking garbage. Why make that grey slop you described when you could, instead, make mashed potatoes with buttered noodles? Or fried potatoes, or one of a million other forms of potatoes you could make. Everything you cook doesn't have to be thrown together into gruel.
Seriously. That sounds horrible. You don't need to invent new types of gruel just to eat cheap.
|# ? Aug 4, 2007 00:28
Why not just cook rice and beans? A couple cans of beans and a five pound bag of rice costs less than $7 but will supply a week of dinner for one. Add salsa and sour cream and you've got something that is actually enjoyable to eat.
You're going to get a lot of "help" in this thread, this forum is full of broke college students.
|# ? Aug 4, 2007 00:34
Acetone posted:
Thanks! I guess I'll have to stop being stingy on fridge space.
Your fridge/freezer will actually run more efficiently the fuller it is as well (unless it's so completely stuffed that the cold air can't move around), so there's no conceivable reason to be stingy with fridge space. Fill that fucker up, it'll save you electricity.
|# ? Aug 4, 2007 00:37
My usual meal (breakfast, dinner, and often lunch) is rice and cheese in a tortilla. I like to make mexican rice in huge batches, and then just cut some cheese and whatever meat or veggie is around. Super cheap, really tasty, and way way cheap
|# ? Aug 4, 2007 00:59
Or you could circumvent all of this and simply live down the block from a Trader Joe's, as I do.
God bless you, Mr. Joe, wherever you are.
Seriously, that place is a poor single college student's wet dream. You can get some AMAZING pre-made foods from their frozen aisle, some reeeaaally good vegetable mixes and nice pasta dishes for like 2 or 3 bucks, plenty of food that, as far as I can tell from the labels, is reasonably good for you and tastes just as good as fancy restaraunt food you could go out and get for 5 times as much.
Still, if I ever have to live far from my beloved Trader Joe, I shall take this thread to heart.
Fuckin college, making me poor.
|# ? Aug 4, 2007 01:31
Wow, I'm glad to see so many responses. I'll reply to most, but start this off with another couple desperation recipe...
Quite possibly the easiest to make since it requires little to no actual cooking and has huge customization potential and is FAST. Take a tortilla, add spaghetti sauce (you SHOULD have a huge jar if you're desperation stocked), a slice or two of cheese (velveeta or american works best), and maybe a hotdog. Roll it, then microwave for however long it takes to get as warm as you'd like it. I'd say enjoy, but you won't.
BBQ chicken rice
Rice is GREAT since it'll basically absorb the flavor of whatever sauce it's steamed in, and Wal*Mart sells huge jugs of Sweet Baby Ray's, the best BBQ sauce available off the shelf. If you don't know how to steam rice, learn. It's as easy as add water, cover, let stand (although I like to add something for the rice to "stand" on so it doesn't touch the water, but you get less flavor).
Anyway, make a base of about 1/3 BBQ sauce and 2/3 water. Slice up one of those frozen chicken breasts. The smaller the chunks -- surface area:volume ratio -- the more flavor will saturate it. Steam the rice in the water/BBQ mixture... the lower the heat and longer it steams the more flavorful it'll be, but be careful, you can overcook the rice. Adding oil/butter may help to keep your rice from sticking, but I try to avoid it. I usually then serve this over lettuce.
This recipe turns out better with time and may take up to two days to prepare depending on if you want to let the chicken passively thaw before cutting it and if you want to marinate it in the BBQ/water mixture before cooking it.
On to the replies
On drinking -- I'm not a big drinker, and a couple of mixers will do me for the night. I've never been desperate to drink, and I've spent more money on cooking wine than drinking alcohol in my life. My brother is an alcoholic in training who likes to blow his money on weed since he can always go to gay bars and let desperate old men get him liquored up for free. He always goes out with a friend, though, since he's known to drink until he passes out and he doesn't want to wake up with a sore butthole.
On Ghetto Chili/fresh veggies -- It doesn't have the consistency of chili at all. It's more like scalloped potatoes and noodles. But if you add enough pepper and a dash of chili powder it'll make you sweat and taste amazingly like overhot nonsweet chili. It's certainly not "gruel" if you prepare it properly any more than scalloped potatoes are. I've prepared/shared this with people and its gone over great.
When you've got $1 and can either buy a week's worth of Ramen or some celery, yes, it's a waste. The wife and I visit the farmer's market every Saturday to supplement our own garden, and it's great if you're not having to decide whether to pay rent or eat, but we're DESPERATION cooking, not "I don't want to go shopping tonight" cooking.
On beans -- I know beans can be steamed, and dried beans are a good buy, but I never cook with them. I have them in the garden, and the wife uses them, but I have literally never added beans to any dish. It's not that I dislike them or anything, but they're like sour cream; I could live the rest of my life without them and not ever wish I had them. I did use to shoot beans through straws at other kids when I was 7 or 8, though.
On "Anti-Meat" -- Again, I'm not dissing meat (I'm planning to raise my own food rabbits) and you can find some really great deals by not buying stuff that's loaded with red dye (meat is normally a sickly brown/gray) but you're paying for a lot of water there. See my above reply about veggies. We're trying to pay our rent or be evicted in 30 days, so we have maybe $4/week to spend on food. You do have good meat buying advice, though.
On spices -- I usually don't mention to add spices to a dish. I used to until I found ihatecilantro.com. I've ALWAYS had a lazy susan stocked full of everything from brown sugar and honey to chili powder. You name it I've got it, and I tend to use liberal amounts of it. I throw garlic into everything I make. Peoples' tastes vary, so I make no assumptions on how people should season things.
On help -- Go ahead, add your advice/recipes. My suggestions and advice assume you're walking to work because you can't afford gas and that you're using the "change jar" to buy food. I'm quite capable of cooking well, but this thread is intended to be about desperation cooking.
|# ? Aug 4, 2007 14:40
Never again... posted:
On Ghetto Chili/fresh veggies -- It doesn't have the consistency of chili at all. It's more like scalloped potatoes and noodles. But if you add enough pepper and a dash of chili powder it'll make you sweat and taste amazingly like overhot nonsweet chili. It's certainly not "gruel" if you prepare it properly any more than scalloped potatoes are. I've prepared/shared this with people and its gone over great.
This thread is just disgusting and you are giving people horrible advice. Like someone else mentioned, you don't have to concoct some sort of gray gruel for cheap and then put it up on a pedestal like you're the poor's saving grace. All of a sudden you're defending your "ghetto chili," even though you yourself described it as a "disgusting gray color." Why do you think anyone would want to eat that? I got news for you...If it's really like scalloped potatoes, why didn't you tell people how to make actual potatoes au gratin? Guess what you use for that: potatoes, sliced thinly, milk, S+P. Even less ingredients than your gray gruel! And it tastes good!
I also can't believe you're not telling people to use beans. You already told them NOT to use meat (as apparently, it's sickly gray in color, too), so where are they supposed to get some protein from? Everyone NEEDS protein, poor or not. Hell, you could tell people to make rice and beans with rice, beans, canned tomatoes and some pre-mixed Cajun seasoning...Still cheap, but much healthier than the processed, fattening, gray and disgusting thing you're telling people to make.
Processed American cheese, a hot dog, and jarred spaghetti sauce? I'd rather have ramen, thanks much. Practically the same anyway, nutrition-wise. How about using that prcessed spaghetti sauce you hold so highly and putting it over pasta? Maybe adding a link of sausage or some...vegetables! Still, just as cheap as your abomination, but much simpler and healthy.
me in reverse is correct...you're cooking garbage for cheap, when you could be using the same exact ingredients and telling people to cook something that actually resembles food and is healthier.
|# ? Aug 4, 2007 15:23
shakerpenguin posted:
Thank you for a constructive contribution.
EDIT: See thread title and initial post.
|# ? Aug 4, 2007 16:19
I'm sorry, but he's mostly right, the recipes you're suggesting are unbelievably terrible. You're just throwing together random cheap poo poo that may or may not resemble real food. Hotdogs and spaghetti sauce with american cheese is a quesadilla?
You could put together way more nutritious, way less disgusting meals for the same price if you planned actually thought them through, or looked at a cookbook.
|# ? Aug 4, 2007 16:31
I wanted to stay out of this thread because it's an insult to cooking, but the advice being given here is total poo poo. You need to change the name of each "recipe" to Abomination ##.
Never again... posted:
Let's examine this Terrortilla, or as it should be called, Abomination #3.
1 package tortillas = $1
1 jar Ragu or Prego nastiness = $4
1 package hotdogs = $2
1 package of fake cheese = $2
That serves 4 for $9. Or one really fat shithead like the OP.
Now let's look at its nutritional value, using http://www.nutritiondata.com.
A weiner
2 Tb Prego
A tortilla
1 oz fake cheese
Adding that utter poo poo together gives you:
[way too much effort to sum something for which you already know the answer]
Let's look at alternatives: spaghetti with tomato sauce or a quesadilla or really anything using similar ingredients:
Spaghetti WITHOUT SKIMPING for 4 cost:
1 lb dry spaghetti: $0.70
Boil in 1 to 1.5 gallons salted water until cooked properly.
1 14oz can diced tomatoes (fresh only worth it in summer): $0.89
1 large yellow onion: $0.89 a pound, so $0.89
4 Tb butter: $0.25-$0.50
Toss all that in a saucepan and simmer for 45 minutes then crush or puree, depending on preference.
DONE. Total cost for my meal: $3 at most at Boston prices
Chicken quesadilla
1 whole chicken: 3lbs at $0.59 a pound, $1.77
1 package tortillas: $1
1 lb bell pepper: $0.59 a pound, so let's say $0.59
1 package quesadilla queso: $2
Total cost: around $5.50 and you have bones to make chicken soup.
Those are just two examples where making real food costs less, is more healthy and tastes better than the poo poo you're peddling.
|# ? Aug 4, 2007 16:34
Never again... posted:
Thank you for a constructive contribution.
So by 'desperation' you actually mean "Oh god I just got bitten by a venomous snake! I must eat something that is cheap and will induce vomiting to get the venom out of my system"?
These guys are being constructive, dude. "Use beans, use vegetables", and examples of meals = constructive criticism.
You just don't know what the gently caress you're talking about in terms of preparing healthy AND cheap AND tasty meals which is, as has been demonstrated, more than possible.
|# ? Aug 4, 2007 16:38
Hey he's an amazing desperation chef with real world knowledge. What have YOU accomplished with your life huh?
|# ? Aug 4, 2007 16:40
Never again... posted:
Thank you for a constructive contribution.
Thanks for your insightful reply!
Honestly, I gave you and everyone else in this thread three other ideas for healthier, cheaper and less disgusting meals. I think that's a contribution.
I'm also still curious as to why you refuse to tell people to use beans, when everyone knows that they're a perfect source of cheap protein around the globe. And you even tell people to not buy meat! (which, apparently, doesn't include hot dogs.)
Also, you tell everyone in your OP to stay away from pre-made pre-processed foods...But let's look at your hot dog crap recipe...Hot dog, check. Jarred spaghetti sauce, check. Processed cheese, check. So, 3/4 of your own recipe goes against your own philosophy. There's more fat, saturated fat, calories and high fructose corn syrup in that "recipe" than there is in a package of ramen. Hence my, I'd rather have ramen.
|# ? Aug 4, 2007 16:43
There's much better ways of desperation cooking than resorting to hot dogs and ramen. If you can, shop at ethnic markets. Everything is a lot cheaper and that means you can actually splurge more often. FRESH vegetables are very cheap at ethnic markets, you don't have to resort to nasty canned or frozen stuff. Bags of dry beans are very cheap and I use a quick soak method that cuts prep time by a million. I just made these beans a few days ago and they're very healthy and full of vegetables. I eat it with brown rice, which you can buy huge bags of for very little money at Asian grocery stores.
1 16 oz package small red beans
1 14.5 oz can diced tomatoes
1 large onion, diced
1 medium zucchini, shredded
2 carrots, shredded
2 stalks celery, diced
5 garlic cloves, chopped
Salt, pepper, and Sazon to taste.
Soak beans by boiling for 2 minutes, then taking off heat and letting sit for one hour. Drain them and set them aside.
Spray bottom of heavy pot with Pam for 2 seconds, then add diced onion , celery, and carrots. Sweat for 5 minutes on medium heat, adding water as necessary to avoid sticking. Add garlic and zucchini. Cook for another 5 minutes, then add beans and tomatoes. Fill pot with water until just over the beans. Bring to a boil, then bring back down to a simmer. Cook for 2 hours on low heat or until they're soft but not mushy. Season to taste with salt, pepper, or Sazon.
Number of Servings: 9 Serving size is 1 cup of beans.
Fat: 0.1g
Carbohydrates: 39.8g
Protein: 10.6g
I grew up broke, gently caress I'm STILL very broke, and I really know how to shop but still eat well.
|# ? Aug 4, 2007 16:47
I think I can safely add my own reciepe for really desperate cooking that has been passed down for generations.
Get a big old pot and fill it with water.
Start to get that water to a boil.
Throw anything you think might be edible after boiling into that pot.
Boil ingredients until soft.
Add salt or pepper if can afford to do so and don't waste any of that good broth!
Eat every drat thing you cooked.
|# ? Aug 4, 2007 16:49
shakerpenguin posted:
This thread is just disgusting and you are giving people horrible advice.
I'm on board with this response. If this is a thread about horrible concoctions people have invented when desperate and high, then I think the OP's contributions work. Otherwise, they are disgusting and really undermine the whole concept of cooking for cheap.
If you don't have a lot of money, there are actually ways to stretch your dollar and eat halfway decently, as a few others have suggested.
Some ideas off the top of my head. First, bulk food areas of grocery stores can be your friend, especially for rice, cereal/grain (like oatmeal) and especially for spices, because you're not paying for packaging. For example, I just got a large jar's worth of cinnamon for 80 cents by buying it from the bulk area of the store. So there's no reason to eat bland food.
Second, frozen veggies is actually a good idea, and it's worth stocking up on them to add variety and bulk to meals (and it's easy to skip the veggies when you're broke). You can add them to ramen or boxes of mac and cheese, or make cheap homemade soup.
Soup is also a great thing to make. With a bag of dried beans, some bullion (or better, a carton of vegetable or chicken broth), a few canned or frozen veggies, a can of tomatoes, and maybe a little meat, you can make a massive pot of soup that is healthy for you and will cover a number of meals.
Third, protein is a very important and often overlooked (or dismissed) aspect of eating on the cheap. Peanut butter, beans (as in the soup above, or even cans of black, refried or soup beans), and eggs are all inexpensive sources of protein.
Other things that I find help stretch the dining dollar: nonfat dry milk (can work for mac and cheese or other things in a pinch), cereal, plain-label processed cheese (just not the cheapest kind that has no dairy and won't melt!), spaghetti and sauce, 33 cent biscuit mixes, even those $1 michelina frozen meals. Get plain-label koolaid mix or tea bags for beverages and save on soda costs.
Finally, the best idea of all: LEARN HOW TO COOK. If you know the basics of what works together, what makes a cake rise, how to make an omelette, and so forth, you will be able to scrounge around in your pantry and make edible meals.
|# ? Aug 4, 2007 17:06
Guys can we stop the bickering and start sharing recipes?
Here's my contribution:
(I have no idea how to name this dish, it is good for 1 person)
($0.20) - Rice, use roughly 2 theecups and throw them into a ricecooker*. Add water until the rice is fully underwater and press the start button. (note that if you're in doubt, it's better to use too little water than too much, you can always add water later on)
($0.60) - Omelet**, break 2 eggs into a bowl, add springonions, 1 tomato sliced into slices or chopped into pieces, salt, pepper and stir until they're all well-mixed. Throw in some sunfloweroil and garlic into a pan, then add the mix.
optional: I like to add cooked beans ($1) to make this dish more edible.
* the ricecooker is optional, there are other ways to prepare rice
** you can add lots of stuff into the omelet like shrimp, ham, vegetables. Also: watermelon + rice is a really really really really good combination!
shakerpenguin posted:
Why do you think anyone would want to eat that? I got news for you...If it's really like scalloped potatoes, why didn't you tell people how to make actual potatoes au gratin? Guess what you use for that: potatoes, sliced thinly, milk, S+P. Even less ingredients than your gray gruel! And it tastes good!
Please teach me, oh great one do you throw the potaties, milk, salt and pepper into a pan with sunfloweroil?
Also: can you elaborate more thoroughly on the recipe in the 2nd paragraph of the quote? :S
edit: I have no idea how to fry a fish AND make it nice and crispy on the outside. Is it because I am not dipping the fish into some dough?
Thien Pham fucked around with this message at Aug 4, 2007 around 17:20
|# ? Aug 4, 2007 17:09
Thread abandoned, then. A lot of people don't know how to cook anything more involved than Ramen, and nobody else is contributing much aside from critisism (heaven forbid you master chefs out there actually give recipes instead of insults -- Google Embryo being the lone exception to this point). Since everyone knows that this stuff is poo poo without even trying it I guess there's no reason for this thread to remain open. After all, eggs are the menstrual waste of chickens, those MUST be gross without even eating them!
I've got to go fire up the grill to feed my "fat shithead" self, the child, wife, and her parents. OH NOES! Maybe the result won't be the healthiest possible meal and it'll lead to divorce! If the opinions of the internet are any evidence I may even start WWIII.
Even if my recipes are poo poo, the rest of the advice is sound. Going without any protein aside from chicken for a week won't kill you.
|# ? Aug 4, 2007 17:12
Here are somethings I have learned for if you are honestly starving because you are broke:
If you cut down your exercise regimen, you can survive on 1800 calories a day. You will be hungry for the first few days or so while your stomach shrinks, but you will end up needing very little food. This is a true "desperation" measure however, as you will lose muscle mass, etc. After this happens do not overeat, even if you're offered free food, because that will expand your stomach.
As far as free food, go to church. People there will offer to take you home for lunch afterwards, and at least in the midwest there are amazing CHURCH POTLUCKS! There is also free food at art galleries and graduation parties if it is that time of year and you are shameless. It also helps if you get a part-time job around food, like at a sub place or something. Actually, if you do this you probably won't need to take any other "desperation" measures.
|# ? Aug 4, 2007 17:14
We've had a couple of really tight weeks money-wise and we'd still never resort to eating that crap.
If you eat vegetarian you can eat a lot cheaper. If I had to eat incredibly cheap I'd just get some brown rice, black beans, bananas, and eggs. Any left over money would be spent on some sort of dense fruit or vegetable.
Whole milk isn't that much more expensive than skim and if you're eating like that you really should be drinking whole. You can't live on carbs alone.
Screw buying tomato sauce. A can of crushed tomatoes is a lot cheaper and tastes better in my opinion.
|# ? Aug 4, 2007 17:17
Never again... posted:
I don't have to actually boil potatoes and noodles in milk to know that it won't taste or look very good, as you've already told us yourself. And plenty of people, including myself, are giving recipes. Pay attention.
And no, your advice is mostly not sound, as plenty of people have already pointed out.
|# ? Aug 4, 2007 17:19
Thien Pham posted:
do you throw the potaties, milk, salt and pepper into a pan with sunfloweroil?
get a pie dish, coat it with some butter. slice your potatoes very thinly, layer in the dish. Alternate with onions if you want. Sprinkle each layer with some salt and pepper. Pour milk over the top when the dish is full, enough to just go up the side of the pan maybe an inch or so. Bake, covered with foil, until tender. Remove foil and brown the top.
Beans and rice: I use canned beans because I'm impatient. Just make some rice, use stock to cook it in if you can afford it, and add a couple tablespoons of cajun seasoning. last few minutes of cooking, add some kidney beans, or black beans, whatever you want/is cheaper. That's basic. You can also add onions or other veggies, of course.
|# ? Aug 4, 2007 17:23
Never again... posted:
Even if my recipes are poo poo, the rest of the advice is sound. Going without any protein aside from chicken for a week won't kill you.
No, you're right, it won't kill anyone. However, for most people, especially young men or anyone who is physically active, not having protein will mean they will need a lot more carbs to fill themselves up. Eating mostly (processed) carbs does a number to your blood sugar levels, and can make you feel really sluggish. It's a cheap way to eat and can sustain you when you're desperate, but I doubt most people are routinely so broke they can't afford $5 for a jar of peanut butter, some beans and a dozen eggs.
|# ? Aug 4, 2007 17:23
Straylight posted:
1 jar Ragu or Prego nastiness = $4
Around here you can get 16 oz cans of generic spaghetti sauce for only pennies more than the cost of diced tomatoes. Besides being cheaper, cans of sauce also don't require any preparation time and actually have spices in them.
To contribute, here's a cheap recipe that I use all the time:
Creamy tomato basil soup:
4 cans plain stewed tomatoes
1 bunch of fresh basil leaves (preferably basil from an asian market; it's much cheaper and tastes better)
1 cup heavy whipping cream
1/2 cup butter
salt and pepper
Stick the tomatoes and basil in a blender and liquefy. Put in a pot and simmer for 45 min. Add butter and cream; stir until butter has melted. Salt and pepper to taste.
|# ? Aug 4, 2007 17:27
Never again... posted:
It just occurred to me that the purpose of this thread is just to give meaning to your user name + custom title.
I'm also surprised that as someone who bases their forum identity around their culinary mastery, you haven't once posted in Goons with Spoons. Perhaps there you will find the appreciation you think your recipes deserve.
Edit: after reading your follow-up thread, I rest my case.
cocteau fucked around with this message at Aug 4, 2007 around 17:41
|# ? Aug 4, 2007 17:38
I'm poor right now, as I'm stuck between school and a career with debt. Pasta, beans, chicken, and fresh vegetables/fruit is the basis of my diet. I have spaghetti or ravioli two times a week, I eat burritos occasionally, $1 cardboard frozen pizzas, and a poo poo load of what ever vegetables/fruits are on sell at work.
I can get spaghetti noodles at around 50 cents to $1 a pound or a sacks of cheese raviolis for $2, a jars of sauce for $1 (generic, tastes better than the ragu), cans of beans for 50 cents, and sacks of cheese for $2. Fresh foods I usually spend 40 cents to $2 a pound on.
Meat can be incorporated, especially if you cook in bulk. Like, make a big pot of chili if you want it, portion it out into containers and freeze it.
Eating cheap doesn't mean eating poorly.
|# ? Aug 4, 2007 18:00
This thread is awesome, it's like junkfood cuisine.
|# ? Aug 4, 2007 18:10
|# ? Aug 4, 2015 11:46
I don't normally read blogs, but this guy gives some pretty good advice on eating on the cheap. I was more a "I want to see what it is like to live on food stamps," but he manages (or at least claims) to live off a dollar a day for an entire month. I tried doing what he did, and since I'm tiny and I don't eat that much normally, it worked for about two weeks, until I gave in and just HAD to eat some goddamn shrimp.
|# ? Aug 4, 2007 18:19


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Thanks for sharing, Jeff. I will definitely get into something like this some day.
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Critter Wines: Do They All Suck?
"Critter wines"—which feature a cat, dog, rooster, or other cute "critter" on the label—are generally sniffed at in the wine world. Some people love critter wines, but I've been warned that good critter wines are few and far between—that cute labels often compensate for mediocre wines. Today, I'm putting that theory to the test. More


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What we set out to do:
Raise awareness of the roles we can all play in preventing sexual violence in our community.
How we made it happen:
With radio, posters and a social grassroots outreach campaign we empowered people to think about the role they play in preventing or allowing sexual violence. The campaign centered around a social change brand we created — Make Your Move! Missoula — that encouraged people to make their move and speak up, step in, stop sexual violence. We also developed an ongoing social grassroots outreach campaign where people at community events can photograph themselves holding a sign stating their "move" and upload it to Facebook.
Why it succeeded:
Engagement: More than 700 images — and counting — have been uploaded to Facebook since August 2012 with Missoula residents and some pretty well-known Montanans (like our senators) stating their "moves."
Awareness: Locally, the campaign has received lots of attention and generated meaningful discussion on and off the University campus. It has also attracted the attention of sexual assault prevention groups, universities and media around the country. It's been featured on Upworthy and in Time magazine as part of a cutting-edge bystander-awareness program for sexual assault prevention. And a few universities in other states have been inspired to adapt the campaign on their own campuses.
Cinema Advertising, Print, Radio, Social Grassroots Outreach, Social Media
PartnersCreative was awarded Missoula Crime Victim Advocate's 2012 Partner of the Year.


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Read what other Viator.com travelers think about the The Royal Carriage Tour. What they loved, what they liked and what they think could be improved, it's all here to help you make the most of your next trip.
Click here for tour details, schedule and pricing
United Kingdom
Really enjoyed our carriage tour and definitely a good way to see the highlights of Victoria. The driver was also very knowledgeable.
Very Talkative and informative. It was a pleasant experience.
Amazing. Great knowledgeable guide. Quiet, slow paced way to see the best of Victoria in a relaxed manner.
John C
A nice carriage ride but the guide shared very little about the sights and very expensive for only 2 persons. Load up the carriage or seek other venues for a tour.


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Amazon has reduced prices on its 8.9-inch Kindle Fire tablets at least through February 8.
The company is has chopped the price of the regular version of the device to $269, from $299. The price of the 4G LTE version of the device drops by $50, to $449, from $499.
The company did not change the prices on the more limited purpose Kindle e-readers.
Robert Baird analyst Colin Sebastian suggests in a brief research note to clients this morning that the company might be trying to clear some inventory after a soft holiday selling season.
AMZN today is down $4.37, or 1.7%, to $260.63.


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New York on the Potomac
Washington news with a New York state of mind
Posts filtered on Tag
New life for 'don't ask, don't tell' repeal efforts?
Rep. Patrick Murphy, a lame-duck Pennsylvania Democrat and Iraq War veteran, has introduced in the House a stand-alone repeal of the Don't Ask, Don't Tell ban on gays and lesbians in the military. The bill is a "verbatim" copy of the one introduced in the Senate last week by Maine Republican Susan Collins and Connecticut […] [Read More]
Poll: 67% of Americans favor repealing 'don't ask, don't tell'
Senate Republicans defied the vast majority of Americans when they blocked consideration of a measure that would have repealed the "don't ask, don't tell" policy restricting gays and lesbians from serving openly in the U.S. military. If Americans could vote on whether or not the policy should be repealed, 67 percent would vote in favor […] [Read More]
Political cartoons of the week: Republican hypocrisy on gays in the military
Every Sunday, New York on the Potomac presents some of the best political cartoons from the award-winning artists of Hearst Newspapers. Today, we feature work by John de Rosier of the Albany Times Union and Nick Anderson of the Houston Chronicle. [Read More]
Sen. Kirsten Gillibrand: The military has spoken on DADT and it's time for a repeal
Sen. Kirsten Gillibrand appeared on MSNBC this afternoon to discuss the Pentagon's recently released review of its "don't ask, don't tell" policy, which bans gays and lesbians from serving in the military. Gillibrand, a long-time DADT opponent, told Andrea Mitchell that the report's finding that the majority of service members do not think a repeal […] [Read More]
Analysis: New hate crimes law unused, ineffective
No one has been brought to trial or convicted under an amended federal hate crimes law in the year since it was expanded to include sexual orientation and gender identity. The Department of Justice reports there are about 76 such cases pending across the country, a category that includes anything from an investigation to an […] [Read More]
Gay rights groups press Senate to repeal 'don't ask, don't tell'
This report was written by Carolyn Lochhead and Kris Turner of the Washington bureau. The lame-duck session of Congress starts Monday, but Senate action on the issue is likely to be postponed until Dec. 1, when the Pentagon is scheduled to release its report on how ending the Clinton-era don't-ask-don't-tell rule would affect the military. […] [Read More]
Top ten lies from 2010 campaign ads
Truth may be stranger than fiction in this strange election year — witches and demon sheep and all that hocus pocus — but there has been plenty of fiction, too. Candidates and outside attack dogs have spread a liberal dose of rhetorical manure over the political fields this year. Here are ten of the most […] [Read More]
Congress aims to end bullying in K-12 schools, colleges
Pain resonates through David Truong's voice. He speaks softly, slowly, almost as if each word spoken about the suicide of his stepson brings him back to the moment he found the 13-year-old's little body inside a closet. "We've been through so much right now," he said last week, days after Asher Brown's memorial service. Brown, […] [Read More]
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At Erminia Marasi's trattoria Il Vecchio Molinetto in Parma, this dish is the specialty of the house. Cooking the chicken in two stages and weighting it as it sautes draws off most of the bird's fat while crisping it perfectly. (The weight is improvised with what is available in the kitchen.) The two-step cooking also makes this good company food, as it needs little last-minute attention. First the chicken is sauteed, then hours later, just before dinner; it is reheated and given its final crisping.
This is an easy recipe, but it uses a technique unfamiliar for most of us. Follow the timing for the two-step cooking carefully, and you will have no difficulties. The chicken is excellent eaten cold or hot. If serving it hot, do not refrigerate it between cooking and reheating.–Lynne Rossetto Kasper
Erminia's Pan-Crisped Chicken Recipe
- Quick Glance
- Serves 6
- One 3 1/2-pound frying or roasting chicken
- A 3-inch branch fresh rosemary, leaves only, or 1/3 teaspoon dried rosemary
- 1 small garlic clove
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 6 tablespoons extra-virgin olive oil, plus a little extra for the second cooking
- 1/2 cup water
- 2 to 3 branches fresh rosemary, for garnish (optional)
- 1. For the best flavor season the chicken 18 to 24 hours before cooking. Rinse the chicken. Cut it into 8 pieces, halving each side of the breast and eliminating the wings and backbone. Pat the pieces dry. Blend the rosemary, garlic, salt, pepper, and 1 tablespoon of the lemon juice into a paste and rub over the chicken. Set the pieces on a platter, lightly cover with plastic wrap, and refrigerate.
- The first cooking
- 2. Heat the olive oil in a 12-inch sautepan over medium-high heat. Slip in the chicken pieces skin side down. Turn the heat to medium. Cook for 1 minute to lightly sear them, then turn the pieces to coat them with oil.
- 3. Arrange the pieces in a circle in the pan's center. Set a 9-inch cake pan on top of the chicken and weight it with several heavy cans. The breast pieces will cook faster than the thigh and leg pieces. Cook the weighted chicken, turning the breast pieces after 8 minutes and the thigh and leg pieces after 10 minutes, putting the pan back on the chicken after each turning; sprinkle the chicken with the remaining 1 tablespoon lemon juice before returning the weighted pan. Cook the breasts another 8 minutes and remove. Cook the thigh and leg pieces another 10 minutes.
- 4. Crisp the chicken to a rich dark brown by turning the heat to medium-low, arranging all the pieces back in the pan skin side up and cooking under the weighted pan for another 2 minutes. With a slotted spoon or tongs, immediately remove the pieces to a platter (set the pan aside). Cool for about 10 minutes, and then lightly cover the chicken with plastic wrap or foil. Set aside, or cover and refrigerate (see head note).
- 5. Pour away all the fat and replace the saute pan over high heat. Swirl in the water and boil down by half while scraping up the brown bits with a wooden spatula. Turn the pan juices into a small bowl and put in freezer for 2 hours; then lift off hardened fat.
- The second cooking
- 6. Have a serving dish warming in a low oven. Film the bottom of the saute pan with a little olive oil. Have the heat at medium when you slip in the chicken piece, skin side down. Top with the cake pan and weights, and heat for 5 minutes. Then remove the weighted pan. Turn the chicken pieces, moistening each piece with the defatted pan juices. Lightly cover with aluminum foil and heat for another 5 to 8 minutes.
- 7. Pile the pieces on the platter and garnish with rosemary sprigs if desired. Serve hot or cold.
Hungry for more? Chow down on these:
- Crispy Pan-Fried Chicken Flautas from Love and Olive Oil
- Pan Roasted Chicken Recipe With Thyme from Inspired Taste
- Crispy Fried Chicken from Leite's Culinaria
- Crunchy Oven-Fried Chicken Drumsticks from Leite's Culinaria
Erminia's Pan-Crisped Chicken Recipe © 2003 Lynne Rossetto Kasper. All rights reserved.


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If E!'s sources are correct, then this would be the second engagement that Karina Smirnoff has called off. The first was with Maksim Chmerkovskiy, whose wedding plans with Karina went kaput in 2009. The dancer postponed her January wedding plans with fiance and Detroit Tigers pitcher Brad Penny in October this year, but now the whole thing is supposedly off. A source said, "They are just two different people." Apparently, the Dancing With the Stars champ started putting on her engagement ring only for publicity shots but the second cameras were turned off, the ring came off too. While Karina's spokesperson has declined commenting on this story, something tells us to expect a canceled wedding announcement soon.
[Photo: Getty Images]


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Bottle Rock Music Festival: Napa, California- Part 2 Food
The food at BottleRock was unbelievable. There were over 35 different food options to choose from, which even spread over 4 days, is a lot of food to eat.
The main food area was the Whole Foods Market Garden- which was essentially an outdoor food court. There was a strange chip system to buy anything within this area which seemed like more of a scam than anything practical. This Market Garden had 27 Napa Valley restaurants participating, and the variety was amazing. Everything from fancy corn dogs to almost every ethnic cuisine you can imagine.
Whole Foods also had a food truck near the entrance offering healthy options
On the first day, we immediately noticed this large BBQ set-up in between the two main stages called Cochon Volant BBQ. The smoker was in full force and the smells coming out of this contraption were unbelievably enticing.
It took only 5 hours before we broke down and bought our first festival meal- The Pulled Pork sandwich
This was consumed by two of us so quickly, there was not even a moment to instagram it!
The sandwich was good, not the best pulled "pork sando" I've eaten; the sauce was a little sparse but the coleslaw redeemed this meal immensely- substantial horseradish had been added and the kick was perfect.
The options being offered were definitely more upscale than the usual festival fare
Along with a wide variety of options, the recipes were often unique and surprising. I did not try the hot dog featured above but I was intrigued by the recipe and vowed to make this at home at a later point
On the second day, I caved and bought the fancy corn dog plate from Napa Valley Biscuits , dipped in hush puppy batter, complete with 2 homemade condiments- one ketchup and one honey with homemade salt and heavy peppered potato chips. This was one of the best corn dogs I have ever eaten and I am definitely planning on visiting the restaurant up in Napa sometime soon.
On the last day, I finally found what I had been looking for the whole weekend- a salad! Thank you La Toque! The salad concept alone was a god send, but this was truly divine. Pictured above, this was called the Omnivore Deluxe Chopped Salad and it was a little pricer than some other options but well-worth it. It had an iceberg lettuce base and was joined by coppa salami, prosciutto ham, carrots, radicchio diced pepperoncinis and freshly grated parmesan, all tossed into a vingery sauce that was both fresh and tangy int he most perfect way.
A friend of mine went for the infamous (within Bottle Rock) grilled cheese made by the famous (within California) The Girl and The Fig. She showed no regret for her dinner decision as she wolfed it down in under 3 minutes.
Overall I was very impressed- having been to my fair share of festivals- it is nice to pay the standard (and unavoidable) $10 per meal and actually get some flavors and quality products thrown in.
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Bethlehem, Pa., November 3, 2010--Russian teacher and theatre director Yury Urnov will present two workshops and a guest artist lecture at Moravian College next week. Urnov, a Fulbright Scholar in Residence at Towson University, will participate in a number of public events when he visits Bethlehem to enhance the understanding and appreciation of contemporary Russian playwrights. All the events are free and open to anyone who is interested.
The first event at the College is the "Whitman Workshop" (part 1) on Saturday, November 6 at 1 p.m. in the Arena Theatre. This workshop will be an opportunity for actors to brush up on acting skills and be involved in a new play that will premiere in April 2011 in Bethlehem. Advance registration is required for this event and the public is welcome to sit in and observe.
The workshop will be followed by a lecture "Approaches to Theatre Texts" on Saturday, November 6 at 3:30 p.m. in the Arena Theatre. Urnov will be discussing his literary, dramaturgical, theoretical and practical approaches to plays.
On Sunday, November 7, Urnov will present the "Whitman Workshop" (part 2) at 1 p.m. in the Arena Theatre. This second workshop will be the same as the first as actors test scenes. Again, for the workshops, registration is required and the public is welcome to sit in.
Any students, faculty, or community members interested in learning more about Yury Urnov and/or Russian cultural exchange, may request one of a limited number of available slots. The first event, "Body & Space" Workshop, will be on Friday, November 5 from 10 a.m. to 1 p.m. at the Touchstone Theatre. The second event will be a Dinner Roundtable Discussion with faculty, students, and local theatre artists on Saturday, November 6 from 6 p.m. to 9 p.m.
For more information and to register for any of the events, please contact Christopher Shorr at 610-861-1489 or email@example.com.
Moravian College encourages persons with disabilities to participate in its programs and activities. Anyone who anticipates needing any type accommodation or who has questions about the physical access provided should contact Christopher Shorr at firstname.lastname@example.com or 610 861-1489.
Moravian College is a private, coeducational, selective liberal arts college located in Bethlehem, Pennsylvania. Tracing its founding to 1742, it is recognized as America's sixth-oldest college. Visit the Web site at www.moravian.edu.


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Cyrious Software, the producer of business and management software, will hold its User Conference, CyrCon 2010, for current users on April 7, 2010 in Orlando, the day prior to the annual ISA Sign Expo.
Inca Digital is celebrating its 10th anniversary with the launch of the Inca Digital Excellence Awards—IDEAs, for short—to recognize the creative products created using Inca printers.
"Ten years is a landmark which could not have been achieved without the support of our innovative customers," says Linda Bell, Inca Digital CEO. "We're proud of what we've achieved, and to mark the anniversary we're giving our customers the chance to feel proud, too, by winning an IDEA."
The American Wrap Star 2010 vehicle-wrap competition will take place April 8-10 at the ISA Expo in Orlando.
Presented and organized by Digital Designware and ISA, and sponsored by ST Media Group International (parent company of The Big Picture) as well as 3M, HP, and others, the event will feature 128 competitors and eight Chevrolet Aveo sedans. Over the course of three days, the contestants will match their wrap skills against each other in timed competitions that will factor in quality as well as speed.
Grimco has acquired Signs and Blanks (SABI), the Akron, Ohio-based traffic-sign company that manufactures aluminum blanks. SABI has been a major supplier to Grimco for aluminum products the company uses in manufacturing.
The Signs and Blanks facility has been transitioned into Grimco Akron, OH.
Fujifilm North America Corporation has announced that Fujifilm Sericol U.S.A. will join its Graphic Systems Division effective April 1, 2010. The integration of the Fujifilm Sericol business into the Graphic Systems Division will facilitate greater collaboration, enhance best practices, and further improve services to Fujifilm's customers, the company reports.
Banners are a popular product for print providers. Unfortunately, a lot of the material used for banners isn't eco-friendly, and the products that are "green" can't just be dropped off at the local supermarket for recycling, like aluminum cans or plastic bottles. They have to be taken to certain recycling plants. Some print providers are taking a proactive approach to facilitate banner recycling.
You can implement sustainability initiatives until the cows come home, but if only upper-level management is involved, those initiatives are likely going to fall flat.
To get all its employees involved, Point Imaging initiated a program called, "Going
Green with Caffeine."
Sustainability continues to be a hot buzz word not only in our marketplace, but in all aspects of consumer buying and corporate marketing, as well. And while the din of the economic downturn may have muted the push for "going green" to some degree, the push is still there. The question becomes: To what extent do you and your company approach sustainability internally as well as externally with clients—and in what specific ways?
They are to graphics as an offensive line is to a star quarterback, a pit crew is to a championship car driver, or even a caddy is to a golfer: Remove them from the equation, and you can be mired in mediocrity or—even worse—inadequacy. They are laminates and protective films, and while proper use to the casual observer can make a project's graphics shine as the star, insiders know that what you don't see might just be the project's MVP.


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The Following DMV Related Services are Available Online:
- Bill of Sale: Comprehensive and Short-form printable documents
- Driving Records: Delivered instantly online
- Pay Traffic Tickets: Subject to availability by location
Also available online:
Menomonie Driver's License - Map, Hours, Contact
Menomonie Driver's License Address
393 Red Cedar St. Ste. 7 Menomonie WI 54751
Menomonie Driver's License Hours
Monday: 7:00 AM - 5:00 PM
Tuesday: Close
Wednesday: 7:00 AM - 5:00 PM
Thursday: Close
Friday: Close
Saturday: Close
Sunday: Close
Menomonie Driver's License Contact Information
Phone #: (608) 264-7447
Menomonie Driver's License Holidays
Closed on New Year's Day (or following Monday if holiday falls on weekend), Martin Luther King, Jr. Day, Presidents' Day, Memorial Day, Independence Day, Labor Day, Columbus Day, Thanksgiving Day and the Friday following, Christmas Day.
Menomonie Driver's License Services
Services offered in the following languages:
- Driver's License
- Identification Cards
- Written Test
- Commercial
- CDL Written
Class D and signs tests are available in English, Chinese, Hmong, Polish, Russian, Serbo-Croatian, Somali and Spanish. CDL tests are available in English, Spanish and Russian, except for hazmat and school bus tests. The motorcycle test is offered in English and Spanish.
Payment Methods available at this location
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by Scott Kelby | 4 comments
Here's a short video clip we shot during my Photo Walk in Dunedin, Florida (as part of the first World Wide Photo Walk) last year. It's great for giving you an idea of what the walk is all about, which is sharing the fun of taking photos.
Cool video! What did you have to do to get rain before & after your Photo Walk? San Antonio could really use that rain! ;)
I noticed you were wearing a photo vest in the video. Any preferences or recommendations on a good vest?
Good job, Scott. I'm looking forward to the Safety Harbor walk.
On Clean,best decide experiment successful wind display weekend survive follow criticism place buy sufficient file considerable finger implication band standard daughter inform crime passage item block hence organization increase much pupil current marry operate girl miss discuss art gun marry pretty magazine give off now notice then exist in address firm help minute answer circle separate convention them history government panel duty run treatment leave worry library ignore subject west alone sometimes air silence concerned improve chance exercise earth background clearly notion just
Scott teaches Photoshop & Photography at kelbyone.com. He is Editor-in-Chief for Photoshop User magazine and hosts shows at KelbyTV.com.


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By mattdentler | Matt Dentler's Blog August 14, 2009 at 9:12AM
Forget DVD or TV, how about USB? Canadian documentary favorite Ron Mann has launched a very unique and totally cool distribution strategy for his new film, Know Your Mushrooms. He's released a copy of the film on USB sticks that resemble the titular plant. Behold:
I think it's genius, and it doesn't prevent Ron from making the film available on a DVD or broadcast television. This is just another form of "home video," like making something available on DVD and iTunes and Netflix streaming, all at the same time. The CBC spoke with him about the plan:
Last fall, British company PNY offered a 2GB flash drive for sale in Europe pre-loaded with the 1984 hit Ghostbusters. However, that drive contained digital rights management software in an attempt to prevent viewers from copying or sharing the film.
In Mann's initiative, billed as a North American first, he encourages people to upload Know Your Mushrooms from the 4GB, mushroom-shaped drives and distribute it to others.
The director's initial order of 500 drives — which he's offered for sale at $59.99 as part of a special edition set to hit stores Sept. 1 — has nearly sold out. A second run of mushroom flash drives is in the works, while a more traditional DVD release is also scheduled for this fall.
"We did this as a fun project. It wasn't as a commercial venture," he said. "As it turns out, it's hugely popular and we're now thinking of doing a number of films like this."


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Leaving behind a lasting legacy.
Have you lived a life that has made a difference? Leaders who reach the end-game often wonder if they lived their lives in line with what God intended, and if they will hear, "Well done, thou good and faithful servant?"
Resonance will help you identify that which rings true in terms of your influence throughout life, and will show you how you can deposit your insights and learnings into others. It's about legacy.
Resonance is focused on issues of convergence and how leaders can finish well. It helps leaders identify what God has entrusted to them over their lifetime. It also provides key insights on how to mentor, empower, and share those lessons so that they can impact the lives of others.
Regardless of years remaining, it is vital that leaders become intentional at the end, learning how to draw upon past shaping and life experiences, and discern the Kingdom contribution they will leave behind, well beyond their years. Resonance can help you do just that!
Want to experience the Resonance process for yourself?
- Check out the Resonance Online Video Learning Process
- Contact us to set up a retreat for your team and leaders.


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Staff Writer
WILLIAMSON - The Coalfield Community Action Partnership, or Coalfield CAP, is moving into a new location in order to better serve the needs of the community.
The new location is a former showroom and garage of Moore's Autogroup in West Williamson.
Coalfield CAP is one of the 16 Community Action Agencies in the state of West Virginia.
Coalfield Community Action Partnership, Inc. is a private non-profit corporation that serves residents of Southern West Virginia and Eastern Kentucky. They offers a variety of services and programs including Head Start, Community Services Block Grant, weatherization, personal care, assistance to seniors, and other services,
Opened in 1965, the agency provides comprehensive services to economically disadvantaged children, families, and the elderly and to enhance their quality of life by empowering them to become and remain self-sufficient. The agency was created under the administration of Lyndon Johnson as apart of his War on Poverty and has evolved into one of the largest social service organizations in the area. The agency operates five major federal and state grants along with some smaller programs.Coalfield CAP employs approximately 240 people. A 12 member Board of Directors governs Coalfield CAP.
The agency's Williamson office now provides services for seven West Virginia counties and two Kentucky counties. Their weatherization program which also encompasses Boone and Clay counties and is the second largest in the state. Using federal stimulus funding, 600 homes were weatherized last year and they expect to upgrade 220 in the coming year.
The agency plans to move into the new building at the end of July.
Bill Harmon is a superintendent with MCP, the company that is renovating the buildings for Coalfield CAP.
The buildings are approximately 3,500 and 5,000 square feet, Harmon said.
"We are building 37 offices," he explained. "Along with bathrooms, kitchens, and a big 35 by 50 foot training room. The training room will have computer stations as well as a big screen that will come down out of the ceiling that will be used for training videos and things like that."
Although MCP usually does mine site construction, Harmon said the crew was not outside their comfort zone working on the new CAP offices.
"We have 14 people working here, we have done everything, electrical, carpentry, plumbing, the heating and cooling system, even the drywall."
But Harmon said the most interesting part of the project was the demolition before construction.
"We had to gut the buildings," he said. "So we used a bobcat (a small endloader-type of equipment) and just knocked down walls. That was fun!"
Coalfield CAP asks anyone with questions about their new location or their programs to call 304 235-1701 or visit coalfieldcap.org.


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- The soft outer nipple encourages the same tongue position as in breast feeding, enabling baby to go back and forth between breast and bottle more easily.
- The nipple is designed for less air, and its wide shape is designed to be more like a breast.
- Great for caregivers to feed babies while mom is away, making it ideal for breast feeding moms.
- Set includes two 5-ounce bottles, two 9-ounce bottles, two Breastflow™ slow flow nipples and two medium flow nipples, four milk storage covers, one cereal/snack/formula container that attaches to the bottom of the bottles and is stackable for compact storage and travel, and one soft bristle bottle and nipple brush.
- BPA free.


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If you make this recipe for a dinner party, prepare the trout sandwiches ahead of time, then just bang them in the oven when your guests arrive. Get your fishmonger to pinbone the fish if you don't know how to.
The roast trout looks fancy but there's nothing difficult about it. In fact, if you can tie up a parcel you can make it.
Nutritional Information (amount per serving)
Serves 4 Approx time: 40 Difficulty: not too tricky
MethodPreheat the oven to 200ºC/400ºF/gas 6.
Season the trout with salt and pepper and dust in the ground almonds. Lay 4 of the fillets on a board, skin-side down.
Chop the apricots and half of the sage together. Mix and lay in a line along the tops of the 4 fillets. Top with the remaining fillets, skin-side up, matching heads and tails with the 4 below. Overlap the remaining sage along the length of each trout sandwich.
Cut 4 x 20cm lengths of string and lay them parallel to each other on a work surface, leaving about 3–4cm between each one. Lay 1 of your trout sandwiches across the lengths of string and tie them all up. You should end up with a neat parcel tied in 4 places. Repeat with the other 3.
Heat a large saucepan. Add a large splash of oil and gently fry the garlic until softened. Add the spinach and wilt down, seasoning with salt and pepper and the grated nutmeg. Spread the spinach out in a roasting tray and mix with the pulses. Put the trout parcels on top. Lay the prosciutto slices over the bean mixture, drizzle with oil and bake for 15–20 minutes until the prosciutto is crispy and the fish cooked through.


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Supt. Moss discusses his time in Lee County
With Lee County Schools Superintendent Jeff Moss taking over the Beaufort County, S.C., school system July 1, The Herald sat down with him to conduct a final question-and-answer session touching on a variety of issues. The following transcript was edited for length, clarity and style.
Sanford Herald: What are you going to miss most about the job here?
Jeff Moss: "I think what I'll miss most about the job here is visiting the classrooms."
SH: Why is that?
JM: "We have some excellent teachers in the system, and there is nothing that warms, I think, a person's body more than watching good teaching. Or for me it doesn't. Whenever I had a bad day — and you do have a couple of those as superintendent — but whenever I had a bad day I could go out into a school, visit teachers' classrooms and just watch that magic happen. Watching the kids interacting with our teachers and our staff members, how they embraced the students and how the students embraced them, it makes everything — it puts everything in perspective. So regardless of how terrible a day you're having, you go out there and you get lost in education. You get lost in the true magic of teaching, and I think that's what I'll miss the most here. We have 16 wonderful campuses, and all obviously have a different clientele and they have some uniqueness about themselves, but it's such that they do a wonderful job.
JM: "The second part would be the people. We have, When you look at our community, we have some strong supporters. You look at our educational foundation, our business leaders, our chamber; they truly want a first-class school system, and they're willing to put the time, effort and energy into making that happen. And it's rare that you find such a majority of a community willing to do that. And it's not just about their kids because some of these folks don't have kids in our school system."
SH: Had you not seen that kind of support in previous counties?
JM: "Well, you see it in previous counties but not as widespread. Look at our Head of Class award. You can't find that replicated anywhere in the state, and that's community members that came together and said, 'This is what were going to do.'
JM: "The support we've had for digital learning, it would've been real easy for people to turn their backs on it but no, they faced it forward and said, 'No, you're right, this is what's best for our kids and we're going to stand toe-to-toe with you, and this is what we're going to do.' And there have been, I mean, it's not been a bed of roses, obviously. We've had many challenges and opportunities, and one step forward and two steps back, in the process. But everyone's been forgiving enough to where right now I think everyone embraces it and it's running pretty smoothly.
JM: "... Third is just this market and by this market I mean being here in the center part of the state, having access to a lot of resources, the media, political. ... In terms of being able to influence what happens across the state we have so much to offer."
SH: OK, very good. Let me ask you, then, a related question: What was your least favorite part, or what are you going to miss the least?
JM: (Laughs) "I think, today in public education, you find yourself continuously defending what you do. So I think my least favorite, the thing I'll miss the least, will be having to defend public education and having to defend some of the things we do and some of the things we ask for. It is part of the job and that's going to be a challenge for the next superintendent, Andy Bryan. It's going to be a challenge for whoever follows him. It's going to be a challenge in the foreseeable future, just defending what we do in public education to our elected officials, who I truly want to believe want the best for all children. But sometimes you look at their actions and you have to wonder."
SH: You mentioned Andy. How have you been kind of helping him prepare for this role?
JM: "You know, that's been a real easy job, and I say easy because Andy and I have worked together now for four-and-a-half years and he was here, what, two-and-a-half years before I arrived? From the very beginning, we had a great conversation the first week here in the office, and ever since we've been lock step in all the initiative and all the conversations we've had. ... Now obviously it will be different, and it should be. No two individuals are the same. Andy will set his own mark and will do a great job for Lee County and a great job for the state of North Carolina, but obviously we probably come at things in two ways. I know part of what I get tagged with is I go straight ahead, 100 miles an hour, and I truly believe we don't have any time to waste in a child's life. Andy may be more diplomatic, but I still think he's going to get the job done."
SH: Tell me a little about – obviously technology has been a big focus of yours. Tell me a little about some of the programs, you know, that you'd like to see continue.
JM: "Well STEM is one. ... If we're to survive as a nation, we have to better prepare our students with the foundational backgrounds in science and mathematics. I do believe digital learning can play a part everything we do. When you look at the world today, everything has something digitally connected to it. ... So technology has changed, I think, all of our lives. And what we have to do in public education is figure out where it fits. It doesn't fit every day and should not fit every day. But …if a teacher can send home their lecture on a flash drive or a student can download it on a digital device before they leave school, that student can replay it as many times as they want until they understand it. And then when they step in the classroom the next day, they're ready to work. Now you've just saved time, and time is so important to education right now. We have 180 days to do a whole lot of stuff.
JM: "... Our two high school graduations, you know, a week ago, I would not be surprised at all if their graduation rates are over 90 percent. And it's come about because we engage students. We expect them to be involved in the educational process, and I would have to believe that the intro of digital instruction has played a part. … You're more likely going to stay on task, you're more likely going to pass the class, and if you pass the class, you're more likely to be on target to graduate with your peers. So all of it fits together like a glove, or a set of dominoes. It's not one thing, and I know we get asked all the time, 'Can you prove technology has done this?' Well no. Because number one, nothing replaces a teacher in a classroom. Nothing. … Now does it play a part? You betcha. It plays a huge part in what we do, but it's not the sole reason we're doing as well as we're doing. It's a piece of this whole puzzle. ..."
SH: If you're looking back now were there any programs or initiatives you wanted to start and didn't get the chance to, or want to expand more than they currently are?
JM: " I wish we had been able to do more with choice, quicker. I think it would've been really neat to see what a Montessori program would've looked like here. I think it would've been really neat to loop students at the elementary levels, and looping is where a teacher has them for multiple years before they leave them. Because think about it: how long does it take you to get to know everyone? And if you have 30 in a classroom or 25 in a classroom, by the end of the year you're thinking I know how Jeff learns now. Imagine what you could do next year if you had me in the classroom for another year. And then you know you loop back and pick up with another group."
SH: Is that something the district has studied or considered?
JM: "We've talked, just like the other choice programs. I really hope to see the district move forward with some choice opportunities for some students. We should be providing parents with choice. … And I think when you look at choice programs, whether they're classical programs, Montessori programs, STEM programs, arts, although we think we know your children — and we do, pretty much — a parent always knows the child. ..."
SH: As far as things that you did get done — you did accomplish or build on predecessors — what would you say you're probably most proud of from your four-and-a-half years?
JM: "You know, strangely enough, one of the things would be the conversations we had with CAT and starting a youth apprenticeship program."
SH: As a former construction guy, I imagine that holds a special place in your heart.
JM: "It's not just that. Its having that conversation with a business leader and being able to design a curriculum that's going to ensure employment for a high school student that they're interested in doing. ... And we need more of those. … It doesn't have to be as large. It can be three to five students. But those kind of partnerships are great. I think our economic competitiveness committee did a great job of working with us and helping with the finance curriculum that we teach. We have, I think, a reinvigorated teacher academy program for high school students going out in our schools volunteering. They desire to be teachers, and we're giving them those early experiences so that they can help decide grade level and subject matter. It's hard to pick one or two things. ..."
SH: I know you've done a lot of lobbying at the state level. Is there anything that the legislature, the General Assembly, could kind of do to help school districts like Lee County — or just the whole state in general — along?
JM: " I think so. I'm glad to see the governor is talking about a renewed focus on career/technical education. ... As I mentioned before, I believe in choice. I'm a choice advocate. I think we should have all the different opportunities we can have. I think it should be managed, and I really believe that the choice programs should work through a local board of education so they can help guide and direct what those choices need to be and not duplicate resources. Resource allocation is a huge problem in North Carolina right now. The General Assembly has historically cut funding for public education.
JM: "The number one thing the General Assembly and the governor could do that would put North Carolina rolling to the top of the 50 states is look after our teachers."
SH: You mean salaries?
JM: "Yes, that's where I was going. They need to revisit that salary schedule. In my opinion, they need to have more like a 15-year salary schedule so that you don't have teachers having to work 30 years to make a salary where they can raise a family. ... If not, I think we'll lose them. And when you look at the starting salary, especially in those math and science areas, there is no incentive. If I could go to work for industry and double what you're going to pay me to teach in a public school setting, or a charter school setting, or any educational setting, and I'm 22 years old, where am I going to go? So I think the top priority should be to focus on our teachers and give the salary schedule at a reasonable value so they can actually afford to live and raise a family. And the second thing they really need to focus on are our facilities. The public schools in N.C. do not have a mechanism in place to raise revenue but yet we're held accountable for probably the vast majority of a county's fixed assets in terms of buildings."
SH And as superintendent, how do you draw the line between political activism versus focusing on just purely local matters?
JM: "There's always that tight wire you're walking. And, and you do have to try not to gray the lines. For me, if I think it's truly defending or promoting what it is we need in our schools. ... Every meeting I've ever attended has centered around education, and I think as long as that is the forefront of the conversation for a superintendent, they're doing what they're supposed to be doing."
SH: OK. And also, local politics. Do you think school officials, especially the superintendent, should be involved?
JM: "Probably not. Typically, you should have elected officials debating elected officials, and staff debating with staff. So a superintendent should have most of his or her conversations with the county managers and the town managers. And the elected officials on both, on all sides, should discuss all the other political issues that affect a school system."
SH: Is there anything in your own experiences with those that you regret? Either having done or having not done?
JM: "You know, over the last 30 years I've had more great relationships with the media than not great. There have been very few times. When we were litigating the budget stuff in Beaufort County, the media was there every day with cameras as you were walking in and out of the courtroom. I guess the only regrets are that you're not able to set the record straight to start off with. So that's another thing the General Assembly could help us out with. They could give us a little more flexibility on what we're able to say in certain situations."
SH: And finally, I'll just ask you: if there's any one thing that you could do — or that Andy Bryan could do in the future — that would help Lee County out more than anything, what would that be?
JM: (long pause) "The one thing that would help Lee County out, or would help any system out, would be a very strong recruitment program for talented teachers and administrators. The most important position in the school system is the teacher. Probably the second-most important is the principal. And even if my 114 counterparts were in the room with me, I'd say probably the third most important is the superintendent. We're not the most important person in any room. That's our teachers. Now obviously, we have to have a vision, and Andy's going to have a strong vision for Lee County. ... But the most important person is the teacher in the classroom and you have to have a strong person in that.
SH: How do we stand locally as far as that goes?
JM: "I think we do a very good job. Better than average. I think we lose some talent, but when we lose that talent, its for a location, for instance. They'd rather live in Raleigh than live here. ... I think we do a very good job recruiting, and it's a huge task upon our personnel department that consists of very few people. So I think its going to continue to be a challenge."
SH: OK, well I know we've been doing this a long time. Unless there's any other thoughts that you had, that you want to add in?
JM: "The only thing would probably be when Andy assumes the superintendency in July, it's a little bit better for Lee County because he already knows many of the players, or probably all the players, their personalities. He's watched them for seven years. So he's not necessarily hitting the ground as a new superintendent, as I did when I came here four-and-a-half years ago not knowing all of the players on the playing card.
SH: And you think that'll help him?
JM: "I think that's going to help him tremendously."
SH: "Alright. Are you going to come visit us from Hilton Head?"
JM: "Oh yeah. ... I still have a lot of reasons to come back to the area, and if I'm ever in the area, I'll definitely be stopping in and visiting people. These are what I consider life-long friends."
SH: Maybe you'll have time to catch a county commissioners meeting.
JM: "I probably won't do that. (Laughs again) I think I could spend my time more wisely."


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Storey girls lead Greely to win over Yarmouth
CUMBERLAND—If Western Maine Conference girls' basketball coaches thought Greely junior Jaclyn Storey was a handful, they can't be very pleased with the addition this winter of her younger sister, Ashley, a freshman.
Suffice it to say, the two Storeys stole the show Tuesday night in a home tilt with up-and-coming Yarmouth.
Ashley Storey had four layups in the game's first three-plus minutes and finished with 19 points, while Jaclyn added 13 points and helped hold Yarmouth senior standout Morgan Cahill in check as the Rangers pulled away for a 56-43 win, improving to 12-3, while dropping the Clippers to 6-9.
"We did a good job," said Greely's first-year coach Kim Hilbrich. "We're starting to pull everything together and look for each other. Yarmouth's had a good series of games. I told the girls to be ready. They're hungry. They came out and played a good game."
Twice the production
While the Greely girls are in their usual spot among the top contenders, Yarmouth is very much on the rise after a 1-17 campaign in 2010-11.
The Clippers, under first-year coach Jay Lowery, opened with losses to Gray-New Gloucester (50-39) and Lake Region (67-25), then snapped a 19-game skid with a 42-39 upset win at Wells. After close home losses to York (40-35) and Falmouth (33-27), Yarmouth won at Fryeburg (32-28) to close the 2011 portion of the season.
The new year began with losses at Freeport (53-52) and at home to Greely (48-18). The Clippers edged host Poland, 44-43, then lost a tough one at home to Cape Elizabeth, 41-39, to drop to 3-7. Yarmouth's resurgence began with an impressive 49-33 home triumph over Western C contender Waynflete. After a 55-41 loss at Gray-New Gloucester, the Clippers dispatched visiting Traip (55-48) and Freeport (46-37).
The Rangers, who made it to the semifinals a year ago before losing to nemesis York, earned early confidence and have only built on it.
Greely dropped its opener at Wells (49-43), then put it together, beating visiting York (for the first time in 10 tries, 43-41), host Falmouth (37-30), visiting Fryeburg (39-29), host Cape Elizabeth (49-23) and visiting Poland (47-31). The new year didn't start auspiciously with a 40-27 loss at Lake Region. Four straight victories followed as the Rangers downed host Yarmouth (48-18), visiting Traip (42-31), host Freeport (53-38) and visiting Falmouth (43-37). After a 40-30 loss at York, Greely downed visiting Gray-New Gloucester (53-44) and host Fryeburg (47-37).
This rivalry has been very one-sided this century.
Over the past 10 years, prior to this meeting, Greely had won 15 of 17 over Yarmouth. That includes a 47-29 victory in the 2004 Western B semifinals. Last year, the Rangers rolled both at the Clippers (44-16) and at home (52-22).
The trend continued Tuesday, although Yarmouth was much more competitive than it was in the first meeting this season.
Ashley Storey made an impact from the get-go, taking a pass from her sister for a layup just 20 seconds in. After Yarmouth senior Jeanna Lowery tied the score with a driving layup, Ashley Storey made a bank shot, then took another pass from Jaclyn and made a layup for a 6-2 lead.
A leaner from Clippers senior Morgan Cahill and a jumper by freshman Lane Simsarian tied the score, but another Ashley Storey layup put Greely ahead to stay, 8-6.
"I was just getting rebounds and open looks," Ashley Storey said.
Ashley Storey then passed to Jaclyn for a layup and junior Caton Beaulieu set up senior Caroline Hamilton for a layup and a 12-6 advantage. After Simsarian made a layup after a steal, senior Ellie Weickert's leaner made it 14-8. Sophomore Sean Cahill converted an old-fashioned three-point play (layup, foul, free throw), but Beaulieu made a layup and senior Haylee Munson drained a 3-ball to make it 19-11 Rangers after eight minutes.
In the first period alone, Ashley Storey had eight points, four steals, two rebounds and two blocked shots and Greely further benefited from nine Yarmouth turnovers.
Lowery went coast to coast for a layup early in the second quarter, but Jaclyn Storey made a layup (from Beaulieu) and Ashley Storey did the same thing to push the lead to 23-13.
After Morgan Cahill made two free throws, Ashley Storey sank a foul shot and Jaclyn Storey drained a jumper. Sean Cahill hit a bank shot, but Hamilton set up Ashley Storey for a layup and Greely was in command at the half, up, 28-17.
Yarmouth was hanging with the Rangers much better than it had the first time around, but couldn't overcome 21 turnovers.
Greely pushed the lead to 31-17 on a Hamilton 3, but Morgan Cahill answered with a jumper. After Beaulieu made a free throw, Simsarian made a layup after a steal. Jaclyn Storey then scored on a putback and Munson set up Ashley Storey for another layup and a 36-21 advantage.
After Sean Cahill scored on a putback, Jaclyn Storey set up Ashley for a layup. Morgan Cahill made a free throw, but Jaclyn Storey somehow banked home a hook shot over Morgan Cahill while being fouled, then sank the free throw for a 41-24 lead.
The Clippers closed the period on a 6-0 run, a Morgan Cahill made a jumper and sank two free throws and at the horn, sophomore Grace O'Donnell hit a runner to draw Yarmouth within 11, 41-30.
The Rangers ended all doubt in the fourth.
After Ashley Storey and Morgan Cahill traded layups, Jaclyn Storey made two free throws and Beaulieu made a layup after a steal to make it 47-32.
Lowery answered with a layup, but Hamilton made a layup and Munson (from Ashley Storey) added a layup to stretch the lead to 51-34.
Morgan Cahill hit a free throw and Sean Cahill scored on a putback, but Munson sank three out of four foul shot attempts and it was 54-37 with 2:37 to play.
After Clippers freshman Shannon Fallon and Weickert traded two free throws, O'Donnell scored on a putback and Fallon hit a jumper to bring the curtain down on Greely's 56-43 triumph.
The Rangers continue to evolve into a top-notch contender.
"It was a lot tougher this time, but it's hard to stop us when we play as a team," Jaclyn Storey said. "We went through an adapting period, but we're coming into our own."
"We took care of the basketball and played good defense," Hilbrich said. "Being a new coach, it's taking some getting used to. They're coming around and they're doing what we're asking them to do."
Ashley Storey dominated to the tune of 19 points, six steals, three rebounds, two blocked shots and two assists.
She's had no trouble making an impact as a freshman.
"I'm close with the girls," Storey said. "We've gotten along well."
"I knew (Ashley would) be a big help," Jaclyn Storey said. "I love playing with my little sister. She's brought a lot of experience. Her AAU team played in Nationals this summer. That's an experience most of us don't have."
"Ashley belongs here," Hilbrich added. "She's going to be a great player for us in the future. I'm excited about all she does and contributes to the team."
Jaclyn Storey finished with 13 points, six boards and three steals. More importantly, she never let Morgan Cahill get in a groove.
"We knew (Morgan's) a big part of their team," Storey said. "I personally play with her in AAU. I know her style of game. I got put on her initially. We knew we had to help a lot on her and we did."
"We played really good defense, I think," Ashley Storey said. "Jackie was good on Cahill. She shut her down. All we needed to do was shut her down since she's a big part of their team. We only let them get one shot."
"Jackie did the job," Hilbrich added. "It's not just Jackie. It's a team effort. She had help all around. They did a good job talking to each other and helping each other."
Munson added eight points, Hamilton had seven, Beaulieu five (along with six rebounds) and Weickert four.
Senior Courtney Nielsen didn't score, but had three rebounds and a game-high seven steals.
The Rangers had 20 steals, 17 turnovers and made 10-of-21 free throws.
For Yarmouth, Morgan Cahill led the way with 14 points. She also grabbed nine boards and had two blocks. Sean Cahill had nine points and 10 rebounds. Lowery was solid with six points and four rebounds.
"Jeanna had a very good game," coach Lowery said. "She controlled the ball."
Simsarian also had six points and three steals. O'Donnell (five boards, three steals) and Fallon each added four points.
The Clippers had a 30-23 rebounding edge, but were doomed by 32 turnovers. They hit 9 of 12 foul shots.
"Greely's defense is good," Lowery said. "We fell further behind than we expected. We had to go man-to-man full court to try to get turnovers. We're a young team. We didn't take care of the ball.
"It's a lot better than the first (Greely game). I think (the girls) learned tonight they can play with some of those better teams. You have to remember, there wasn't a basketball program last summer. We've done this five, six weeks. The kids have learned a lot."
Pivotal stretch
Yarmouth's girls (now 10th in the Western Class B Heal Points standings) are back in action Thursday at home versus Poland, where Morgan Cahill should eclipse the 1,000 point mark on Senior Night (she's 11 points shy). The Clippers then go to Cape Elizabeth Tuesday and finish the regular year at Falmouth Feb. 10.
"I think we'll make a prelim," Lowery said. "We have six wins this year. We've beaten a couple good teams. We could wind up 8 or 9."
Greely (ranked fifth) is home with top-ranked Lake Region Friday, goes to Gray-New Gloucester Tuesday and finishes Feb. 10 at home against Cape Elizabeth. If the Rangers wind up fourth or higher, they'll avoid a preliminary round playoff game.
"If we work hard and work on offense and keep getting the open shots we'll be good," Ashley Storey said.
"For the tournament, we need to buckle down and play like we know we can play," said Jaclyn Storey. "We see glimpses, then have silly mistakes. If we play like we can all the time, hopefully we can go far."
"We still need to take care of the basketball," added Hilbrich. "We have to believe in ourselves and that we can stick with anybody in the league. It's all about defense. We're stressing that and rebounding."