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ACT News Queanbeyan Braidwood Goulburn Yass Cooma Batemans Bay
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Corbell questions Ainslie fast rail tunnel
NOEL TOWELL A high speed rail station in Civic is the best option for a Canberra leg of the proposed project, according to the ACT Government.
Thieves steal Christmas from charity appeal
ACT property values rise in November 8
History etched in glass: priceless images go to National Library This article contains a video that will play automatically.
Indemnified witness tells police of his own crimes
Q covers A to Z of theatre's best
Queanbeyan's summer arts season has something for everyone.
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Fake grass creates a stir in the inner west
SAFFRON HOWDEN A plan to lay synthetic grass across a historic playing field in the inner west of Sydney has resurfaced three years after resident outcry defeated the same proposal.
Murdochs renovation plans on hold
Prison officers to keep jobs and sue after custody death ruling
Patients speak out over deaths at dialysis centre
The Other Superman pushes the limits
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Our much-maligned monorail is likely to be recycled.
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I don't want to be premier: Seeney
Acting Queensland premier Jeff Seeney says it's "crazy" to suggest he and Treasurer Tim Nicholls had planned a coup to take the state's top job.
Child protection inquiry starts in Brisbane
Art that's wide eyed and a little rock 'n' roll
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A woman claims she saw two men trying to abduct Daniel Morcombe.
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River red gums to face 'ecological thinning'
BEN CUBBY AND TOM ARUP When is logging not logging? When it is 'ecological thinning' in national parks, according to the governments of New South Wales and Victoria.
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Rabbi in court on child sex counts
Tender for AusLan language is hopeful sign for deaf-blind
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Melbourne the only capital city where prices continue to fall.
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No doubt shark took man: Coroner
RANIA SPOONER Despite an exhaustive land and sea search, a pair of bathers bearing the distinctive tooth marks of a great white shark were all that was discovered of Bryn Martin.
Bikie's mate accused of misleading CCC
Peel Health Campus welcomes further inquiry
Prophet insult stab-accused appears in court
Missing man found in Bassendean
Brian Burke found not guilty
Former premier cleared of disclosing official secrets over land tenements.
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Former brother faces court over sex charges
JOANNE MCCARTHY The former Catholic brother Bernard Kevin McGrath has returned to New Zealand from Sri Lanka a week early to face a hearing on extradition to Australia on child sex charges.
Concerned scientists in bid to keep green tape
PM to lean on 'dynamic' states over disability insurance
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STEPHEN NICHOLLS The stars are aligning for pre-Christmas home-hunters, with the auction clearance rate plunging at the weekend.
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ELIZABETH KNIGHT Virgin Australia's John Borghetti has amassed quite the airline harem. But it is one that he now has to delicately manage and keep happy.
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|Low marks for children's health
|Monday, 15 October 2007 20:37
Data released yesterday suggests North Carolina has a long way to go towards improving the quality of children's health.
The 2007 N.C. Child Health Report Card issued low ratings in several areas including children's dental health; overweight children; alcohol, tobacco and substance abuse among teenagers; and the number of low-birthweight infants. The report is issued by Action for Children North Carolina and the N.C. Institute of Medicine. According to the data, the number of children living without health insurance in 2006 rose to 13 percent, up 20 percent from five years ago. One in five of Carolina's children lives in poverty, the report says.
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Seattle 911 -- A Police and Crime Blog
The latest news about Seattle police, Seattle shootings, thefts, arrests, fires, criminals and crimes
Daily Archive for August 30th, 2011
Lynden man's revenge attack on beehive causes explosion
In Lynden, revenge is apparently a dish best served as a giant ball of flame. Lynden Fire Chief Gary Baar told the Bellingham Herald that a man poured gasoline in a beehive in retaliation for one of the insects stinging his friend Sunday. He lit the hive, creating an explosion that could be seen for […] [Read More]


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Affluent Lifestyle Guide
You might like Best Runway Models >
In celebration of its 60th anniversary, luxury travel company Travcoa has crafted a truly spectacular package to commemorate the occasion. The Incredible Peru by Private Plane 10-day trip is an adventure by jet to view some of the country's most impressive sights.
Included in the package:
With lush landscapes, rugged mountains, sandy beaches, deserts and large cities all within a relatively close proximity, Peru offers significant opportunities for adventure and leisure. In addition to this travel experience, guests will have access to Travcoa's Dine-Around Program, which comps travelers for any food and beverage purchases while exploring (caviar and alcohol not included).
"We have crafted this small-group tour especially for travelers who enjoy history, art, culture, delicious cuisine and wines, spectacular scenery, and joyful song and dance," said Travcoa President Jerre Fuqua. "We want guests to experience the perfect blend of luxury and adventure while they explore Peru's amazing biodiversity."
Throughout the trip, guests will get a chance to stay in some of the best four- and five-star hotels in the country such as Palacio Nazarenas, Hotel Paracas and Machu Picchu Pueblo Hotel. The package is from October 10-19, 2014 and costs $16,390 USD per person, based on double occupancy.


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The day has come and with it, our new bees!
We've had this planned since last year and ordered our package of bees around Thanksgiving. After much anticipation, the day finally arrived to pick up the package of bees. We're very excited to add bees to our homestead and take one more step toward complete self-sufficiency.
Installing the bees was a little nerve-racking. I'd never done anything like that before. After watching Doug from BeeKind's youtube video on how to install bees, I felt confident I could do it myself. I've heard that you tend to drop the queen in the box of bees if you wear gloves, so I did it without gloves. As nervous as I was, the bees let me do my thing and didn't once sting me or act aggressive.
Check out our friends at BeeKind for more information about bees!


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Coconuts, as I have known them, cracking bunk PA's in NYC hovels, is simply inertia; steam-propelled on the hot guts of rock's past. They mainline into a legacy of pop obfuscation, in which sheer sonics and the sensuality of the guitar-as-tractor-beam blinds any sort of lyrical message or rock narrative. Their first record however, is a microscopic view of a band putting all the elements together to reveal something more subdued, more melodic. The sound is dire and low and vaguely menacing, like the pulse of an opiated Ritchie Valens slow dancing with the Dead C or the saucer-eyed paens of Japanese mopers The Jacks. And though the 'Nuts are lauded for their no-mind electric antic, their craft reveals a collective instinct honed over countless late nights of bleary deep listenings. This is a great psych record for all-time.
-Daniel Lopatin / Oneohtrix Point Never


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Learn how MacUpdate Desktop can install apps on MacUpdate with the simple click of the icon. Plus, keep all your apps updated.
ActiveTcl is 100% compatible with the reference distribution of Tcl. Code tested with ActiveTcl will run on any Tcl installation that has the appropriate extensions installed.
ActiveState is committed to making Tcl easy to install and use on all major platforms. This release of ActiveTcl brings you the more...
What's New
- Full release notes
- Warning: The package installer is not properly signed, so you'll have to hold down a suitable modifier key or modify your security settings to open it.
- Mac OS X 10.5 or later


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Hold down Control (PC) or Command (Mac) key + mouseclick to select more than one option
|Avg. Dinner Entrée
|Greater than $25
|$18.01 - $25
|$12.01 - $18
|$7.01 - $12
|Less than $7
Posted by Adrian on 07/05/2011
I decided to give nicks a second chance, avoided delivery, and opted for pick up. I had something simple: a bacon cheeseburger. It was edible, but the quality of the food was quite poor. Dry meat, and old chewy bread. Definitely needs some improvement.
Posted by Hamburger lover on 12/15/2010
I'm a hamburger lover, and the burger from Nick's was a great surprise. It's a very large patty on a delicious roll, and their fries were great too... a big order with just the right amount of "fried" to them. Delivery can be slow, but if it's fast this is a burger to be recommended.
Posted by Anonymous on 10/20/2010
I have always been pleased with my meals from Nick's and recommend them to friend's often. The ribs are great, the portions on the t-bone and lamb are large and I have enjoy several sandwiches from the menu. Delivery seems to usually take a hour, even on a slow night, so try to get take out if you can. I think most of the time it's worth the wait though.
Posted by anonymous bbq chef on 09/20/2010
i just ordered delivery, i ordered a nicks special and wings. i thought the sandwich lacked character and the execution was poor. as a warning i would stay away from ordering it for delivery because the spinach leeched its juices into the bread ruining the famous flavor and texture of sarcones, however i suppose it would be tasty if it was fresh(delivery took about an hour.) the wings were just okay, grilled nicely, but soggy like hour long wings to go usually are i suppose. 2.5 out of 5 probably wont order again.
Posted by Someone on 08/22/2010
We received a menu in our mail slot last week and thought we would give Nick's a try. I was excited to try the boneless bbq rib sand. My girlfriend tried the country chicken sandwich. Firs of all, the "boneless bbq rib" was two patties hat were very much processed and frozen. I was picturing meat at least from the bone, whether it be baby back meat or St. louis rib meat. Nope. It was neither. It tasted like meat loaf.... Pretty disappointing to be honest. My girlfriend's sandwich was pretty good, it has provolone, bacon, honey mustard, and chicken, but really wasn't anything to write home about... If I was to go back, I would definitely make sure I knew what I was going to be eating before I order it... as in, ask if it's 'real' meat or processed patties.
Posted by Bedo on 08/24/2009
End of story... Hands Down. Amazing! I am sharing my dirty little secret with you. I love these guys!! They are fast (often less than 30 mins for delivery), clean, and friendly! My husband and I often mix & match these items below. These are our favs. but I am sure that there are more that we haven't moved onto yet. ___________________ -Awesome Rib & Chix platter (w/fries) -Awesome Fillet Sandwich (w/ sauce) -Awesome Country Chix Sandwich -Awesome Buffalo Chix Sandwich ___________________ ENJOY!
Posted by A South Philly (former) Patron. on 06/10/2009
The ribs are only so-so. Sometimes not bad, sometimes schlock. Usually a lot of fat and connective tissue in the ribs. Not worth the premium price he charges. If you go there when the owner is in a bad mood - watch out. Once I ordered a delivery. It did not arrive after over an hour and one half (and not even on a busy weekend). I called to ask where my order was and the guy reamed me out. No way to run a restaurant. His ribs are only so-so.


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Ah Ram Kim is a 17-year-old high school student learning to read English at a first-grade level with the book "The Little Red Hen."
Newly arrived from South Korea, she is one of 170 students, who are from Mexico, Vietnam, Egypt, Japan, Pakistan, Sri Lanka and elsewhere, at Torrance's North High who are struggling to catch up.
Although Kim has the same academic needs as limited-English speakers in a nearby school district in Lawndale, North High's school district, Torrance Unified, is slated to receive less than half as many dollars under Gov. Jerry Brown's school funding overhaul.


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If you haven't had the chance to see 'The Artist', be sure to check it out. It's a fun film and something different from the same old same old. The film covers the transition from silent films to the talking pictures between 1927 and 1931, and focuses on the relationship between an older silent film star and a up and coming starlet of the talkies.
Recently, I got a chance to check out the "20th Annual Art of Motion Picture Costume Design" exhibition at FIDM, and the biggest draw for me was seeing the costumes in color created by Academy Award nominee costume designer Mark Bridges from 'The Artist'. As you can see, the black and white film doesn't do the costumes justice in showing the rich colors Bridges used.
Photo credit: abimages.com
The outfit, in which unknown starlet Peppy Miller meets silent film star George Valentin, is actually a coral silk crepe dress. Bridges took pictures of fabric swatches in black and white in order to find the correct shade of grey.
Photo credit: Vanity Fair
Bridges based many of Peppy's dresses on vintage designs, he says " I would find a prototype garment from the 20s that was really great, but would have about an hour's worth of life in it,"
sketch courtesy of Mark Bridges/Vanity Fair
Bridges dressed the characters in true black and white to reflect their success, and contrasted it against the greys of characters whose careers were on their way up or on their way down. In the below scene, Peppy's career is on a sharp rise, and her costume reflects her increasing wealth while George's career begins to falter. As the film progresses, George costume's begin to fade into the background, whereas Peppy's costumes have high contrast.
Bridges gives the backstory on creating this dress:
"That's my favorite dress of the movie," Bridges says. "I was shopping at a fabric store here in L.A. and I found this panel of black and lamé. It was sold in a 45-inch square with that pattern as the border. I had a 1929 dress that my cutter made a pattern for, and then we worked together to figure out how to lay the borders on the hem, the sleeve, down the front, just using that one panel of fabric.
sketch courtesy of Mark Bridges/Vanity Fair
I've added film screenshots of the other three outfits for comparison to the color photo.
Peppy is in an olive green waxed linen raincoat and parasol
Ballet-inspired costume of pink and purple tulle
George Valentin's wife Constance in a fur-collared velvet evening coat with beaded appliqués, over Art Deco-inspired dress
Sources: FIDM, Vanity Fair
And…the 365 photo inspiration for 4/26 was 'black + white' and 4/27 was 'somewhere you went'.


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Depth of Field
Exploring photography with Houston Chronicle photojournalists
Posts filtered on Tag
Lost Summer : Idle Hands
JUNE 24, 2010 | ISLE DE JEAN CHARLES, LA. Cousins Dale and Theo Chaisson are the kind of folks used to getting up at 4 a.m. for work. So as midday turned into an even warmer sun-soaked afternoon, Dale, an oysterman, and Theo, a marina owner, seemed noticeably uncomfortable simply standing idle, talking on the […] [Read More]
Lost Summer : Floundering
JUNE 25, 2010 | GULFPORT, MISS. It was a picture perfect night on the beach at Gulfport, Miss., when I rolled into town around midnight for a brief stop on my way toward Florida. A nearly full moon was shining off the water, and the lanterns of local residents danced in the surf as their […] [Read More]
Lost Summer : Coast Guard Overflight
JUNE 26, 2010 | GULF OF MEXICO The biggest obstacle to photographing the Deepwater Horizon spill this summer was, of course, geography. The spill site is approximately 50 miles away from land in the Gulf of Mexico and much of the oil came ashore was in remote locations like Barataria Bay in Louisiana. The only […] [Read More]
Lost Summer : "It's not like it's Keith's fault"
JUNE 26, 2010 | BILOXI, MS Out at the pumps of the BP station, customer Mike Ballough was filling the tanks on his boat before heading out for charity 'poker run' on the back bay. He said he understood why some people were angry with the oil giant and were calling for a boycott of […] [Read More]
Lost Summer : "When the sun goes down, our beach lights up."
PENSACOLA BEACH, FL | JUNE 27, 2010 The marketing materials distributed by the Pensacola Beach Visitors Information Center proclaim that "when the sun goes down, our beach lights up." But when I rolled onto the island well after darkness on a Saturday night in late June, it was a strikingly quiet with precious few revelers […] [Read More]
Lost Summer : Beach Cleanup
JUNE 27, 2010| ORANGE BEACH, AL The beaches of the Gulf Coast can certainly be picturesque, so the spectacle of sand covered by dark oil was a fear that weighed heavily on the tourist areas of Alabama, Mississippi and Florida. It is region dependent on the tourists who flock to the sparkling white sand, and […] [Read More]
Lost Summer : Boom, Boom
JUNE 24, 2010 | COCODRIE, LA Our airboat skimmed over the water south of Cocodrie, La., roughly 30 miles due south of Houma, and a world away from the concrete jungle that is downtown Houston. There are many days when I'm incredibly thankful I don't have a desk job, and this was one of them. […] [Read More]
Lost Summer : "You should have been here last week"
JUNE 28 – JULY 1, 2010 | ABOARD THE THOMAS JEFFERSON "You should have been here yesterday, it would have made a great photo," is a phrase every photographer has heard more times than they would like, or could probably count. The time description can change of course – yesterday, an hour ago, last week […] [Read More]
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"FREE accommodation in exchange for a couple of hours work "
La Almona Chica forms part of a working farm, in fact the cottages, built around 1860, used to house the farm and railway workers. The cottages are a 5 minute walk from El Chorro railway station on the road to Valle de Abdalajiz; a 10 minute walk to the entrance to the gorge and 5 minutes to Las Encantadas and the Nature Park that takes you to the Escalera Arabe.
All four cottages are basically equipped and share the pool.
- Casa Anita sleeps 2/3 (twin beds) – €43/night.
- Casa Isabel sleeps 2/3 (double bed) – €43/night.
- La Casita Blanca 5/6 (two twin-bedded rooms and a single loft) – €65/night.
- La Casilla sleeps 5/6 (2 twin- bedded rooms and 2 sofa-beds)
The whole complex sleeps a maximum of 18 and costs €212 per night and exclusive use of the pool.
Telephone (0034) 699062146


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Dec 14 2010
Chicken and Dumplings
Chicken and dumplings. Mmmm. Let's just contemplate that for a moment.
I love Chicken and Dumplings. Love it. I love Chicken and Noodles, too, and Chicken Spaghetti, and basically any dish that begins with cooking a chicken in a pot and throwing in some kind of noodle or dumpling. Comfort food to the max. Like, totally.
Dumplings, when it comes to Chicken and Dumplings, can be a little difficult to get right; if you're not careful, you can wind up with gloopy flour balls that wind up in a paste on the roof of your mouth. But in all my trial and error, I've found that dumpling recipes that include cornmeal along with the flour completely solve that problem.
This is an adaptation of one of my favorite old Gourmet Magazine recipes for Chicken and Dumplings. I've tailored it in a few ways through the years, but kept my two favorite elements: the dumplings (because I think they really are perfect) and the addition of apple cider (you have to trust me on this.)
Don't be intimidated—while it takes a little time to cook, it's a beautifully simple dish.
With beautifully delicious results.
You need a whole chicken. Whenever I need a whole chicken I almost always buy a cut-up fryer; all the hard work's already done! Sprinkle both sides of the chicken with salt and pepper…
Then dredge each piece in flour.
Melt some butter and olive oil in a pot…
Then brown the chicken in two batches.
When the chicken's nice and brown, remove it from the pot. It doesn't have to be done in the middle; it's going back into the pot in a minute.
Next, slice up some carrots. Don't even peel 'em! Just wash 'em really thoroughly.
Dice 'em up into small—but not tiny—pieces.
Then throw it all into the same pot you used to cook the chicken.
One pot meals make my skirt fly up.
Speaking of which, my friend Pam has an entire cookbook of dinners that are made in one pot, dish, or baking pan. If you're into that sort of thing, here's the link:
Perfect One Dish Dinners by Pam Anderson
(Pam Anderson did not know I was going to slip a mention of my cookbook in here.)
(To be honest, I didn't know I was going to until approximately fifty seconds ago.)
(This is basically how I roll.)
Cook the carrots, celery, and onions over medium heat for 3 to 4 minutes.
Throw in some ground thyme and just a leetle bit of turmeric.
If you don't like turmeric, you can leave it out…but it's such a tiny amount, you'll hardly taste it. And it really does give the finished dish a lovely golden tinge and nice flavor.
Stir in the herbs until they're combined…
Then pour in some low (or no) sodium chicken broth.
Next, put the browned chicken back in the pot.
And here's where I can tell you about the two different directions you can head with the chicken. It's nice and brown and pretty, so if you wanted a more impressive/elegant presentation, you could leave the chicken pieces whole and serve a piece with each serving. I tend to like chicken diced up and/or shredded for dishes like this, so I'll take the meat off the bone. But I wanted to show you the option here.
I would normally say that if you plan to take the meat off the bone for the finished dish, there's no need to dredge it in flour and go to great lengths to brown the chicken and make it pretty. But first of all, browning the chicken first injects some good chicken flavor into the dish right off the bat; and second of all, the small amount of flour used to dredge the chicken actually winds up giving the dish a little strength and substance later (without sprinkling in a whole lot of extra flour.)
Did that make sense?
Good! Then today is a normal day.
Oops! Forgot an ingredient. Apple cider! I see this in the occasional chicken and dumpling or chicken and noodle dish, and while it sounds totally bizarre, it really does add just a nice little oomph.
Normally, you'd add the cider along with the chicken broth.
That's what most people would do.
But most people operate on a higher level of organization and clear thinking than I do.
And that's it for awhile! Just cover the pot and simmer the chicken for a good 20 minutes or so. You want the chicken to finish cooking and the broth to achieve a nice, deep flavor.
Next, it's time to make the dumplings! The best dumplings, in my opinion, have a mix of cornmeal and flour. Without the cornmeal, the dumplings can become gummy and overly glutenous and then your life can completely fall to pieces if you're not careful.
The pressure! The pressure!
Sift together the dry ingredients, then pour in half-and-half.
(Whole milk will work, too…but half-and-half seems to hold things together a little better.)
Stir it together until just combined. It won't be overly wet, but if you feel like it needs a teeny bit more moisture, just splash in a tiny bit of half-and-half.
Now just set this aside for a minute.
Now, back to the pot: remove the chicken to a plate. Continue simmering the broth.
Use two forks to pick the meat from the bone.
Now, pour 1/2 to 3/4 cup of heavy cream into the pot. This will not result in an overly creamy base; it'll just give it a nice richness. Stir it around to combine…
Then it's time to throw in the dumplings! I just use a tablespoon to roughly scoop out some dough, then drop it on in without shaping it or messing with it at all. You want the dumplings to be rough and rustic and interesting. You don't want ping pong balls.
After you drop in all the dumplings, just put the lid on the pot and let it simmer for another 15 minutes or so.
I can't tell you how heavenly this smells.
But I'll try: This smells so heavenly.
How was that?
Uh…waiter? Call 911. I'm dying from bliss right here at my table.
So here's what I think I should do: give it a nice, healthy taste.
I wouldn't want to serve my family an inferior product.
I'm considerate like that.
Absolutely scrumptious. Here's what the dumplings look like on the inside, even after about fifteen minutes of simmering. The outside is soft and moist; the inside is a little grainy and textured.
And the surrounding elements: perfect. Not overly brothy and thin; not overly creamy and thick. Lovely chicken flavor, lovely hints of thyme and turmeric.
Lovely, lovely, lovely. Who can argue with that?
Enjoy this, guys! It takes awhile to whip out, but it's really very easy to make. And it'll make anyone you serve it to say ooooh, aaaah, and I love you.
Print Options
Chicken and Dumplings
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 8
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1/2 cup All-purpose Flour
- 1 whole Chicken, Cut Into Pieces (cut Up Fryer)
- Salt And Pepper
- 1/2 cup Finely Diced Carrots
- 1/2 cup Finely Diced Celery
- 1 whole Medium Onion, Finely Diced
- 1/2 teaspoon Ground Thyme
- 1/4 teaspoon Turmeric
- 6 cups Low Sodium Chicken Broth
- 1/2 cup Apple Cider
- 1/2 cup Heavy Cream
- Dumplings:
- 1-1/2 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal
- 1 Tablespoon (heaping) Baking Powder
- 1 teaspoon Kosher Salt
- 1-1/2 cup Half-and-half
- 2 Tablespoons Minced Fresh Parsley (optional)
- Salt As Needed
Preparation Instructions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
*Adapted from Gourmet Magazine
447 Comments and 136 Replies
Marlyn On Friday, January 28 at 3:45 pm
My mother was Hungarian and made the best chicken and dumplings. The main difference in your recipe and hers is she used sour cream in the broth and when seasoning the chicken pieces we added lots of Hungarian paprika.
I also love to cook and look forward to trying some of your recipes. I have ventured out and made a Chinese cookbook for my family. I'm not Chinese but I live in a rural place in Nebraska by a river. My husband does fish so we eat fish and chicken. I agree with you that anything that starts with chicken is great.
Thanks for sharing.
Colleen On Friday, January 28 at 7:21 pm
This was the best chicken and dumplings I have ever made! The only change was instead of apple cider (didn't have any) I diced up an apple and added it along with the carrots etc. I will definitely be making this one again. I think the browning of the chicken first was the key.
Leisa R On Sunday, January 30 at 10:18 am
I made this last night at the recommendation of my son. He said a co-worker made this and her husband almost cried it was so good. We didn't cry, but I will admit, these are the best chicken and dumplings I've ever cooked or had. I love the addition of the cornmeal in the dumplings. It added more flavor to the dumplings and my husband just raved over them. The apple cider addition is VERY subtle! So don't let that steer you away. It's really awesome.
Marcie F On Sunday, January 30 at 6:33 pm
I made the dumplings this evening for my son, home for the weekend from college. These have an excellent flavor and the corn meal takes away the "mushiness" of the dumplings in other recipes I've tried.
velma hannah On Sunday, January 30 at 6:50 pm
Thank you so much for the recipe, we loved it! The dumplings were light and fluffy, really good. For a shortcut, I used an already roasted chicken straight from the store, and added it in pieces after adding broth to the vegetables, and it came out great!
CherieDe On Sunday, January 30 at 8:30 pm
I'm waiting patiently for the big event – soup is on – dumplings are resting — texas grandmother, Italian heritiage – couldn't do the cider – but had to add lemon zest to the soup – will zap it with a squeeze of lemon at some point – oh, and added 2 chopped leeks and some peas. The jury will render their verdict (a jury of 1, my greatest critic, my son) soon.
I bet it would taste better if I had those beautiful bowls. Hmmm?
Cherie De On Sunday, January 30 at 9:59 pm
2 thumbs up from the 1 and only jury member – The hint of lemon was very satisfing to me — You can't pass it up when you have fresh parsley and thyme and lemons falling into your yard in Southern California.
Great dumplings – mine were not course at all — I loved the combination of corn meal and flower – Maybe grinding the corn meal in a food prorcessor for those who found it course would make it work. . . Great meal – could have been better if I had those soup bowls. . .
Jessie On Monday, January 31 at 2:42 am
I've never made chicken and dumplings before, and your recipe turned out fantastic! Just the thing to warm up right before we get all that snow on Tuesday!
Madnad On Monday, January 31 at 9:10 am
I made this at the weekend, as we had a return of the frosty weather. It was perfect! Filling, warming, comforting… just what is needed when Jack Frost is nibbling at your toes.
Thank you from a cold & frosty UK
Melissa On Monday, January 31 at 2:39 pm
Oh. My. Gosh. I made these – first time I've ever made Chicken & Dumplings. I tried to use what I had, so added white wine (sweet) instead of apple cider, and had no tumeric, so threw in some cajun spices, but WOW. Amazing, and SO easy. And also, I had no heavy cream, so half & half went in both parts of the recipe. The dumplings were amazing and light and fluffy. Oh, and for one more change, I used gluten free flour – and it WORKED – Even leftovers today were fantastic. THANK YOU THANK YOU, and I don't care what anyone says about bisquick – this was amazing and now part of my favorite recipies.
Thanks Ree – You rock! I guess my recipe is slightly based on yours adapted from Gourmet, but still this was fantastic!
Mindy Fawn Niualiku On Tuesday, February 1 at 3:23 pm
I just can't wait to try this soup this week for dinner! I am new to your Blog and have fallen in love… Also saw the wonderful artical in the magazine "Where Women Cook"
Love reading your story!
Nice meeting everyone,
Mindy Fawn
Dee On Tuesday, February 1 at 6:41 pm
I made this for dinner tonight, and it was delicious! The perfect meal for a cold, snowy day. It did take a bit of effort, but it was worth it. Even impressed my fil!
Starla F On Tuesday, February 1 at 7:04 pm
I am snowed in in Oklahoma and made these tonight. So good they will make you slap your Grandma! Absolutely heavenly. Ultimate comfort food right here!
Kathy Dee On Tuesday, February 1 at 8:21 pm
Oh my gosh – this was so delicious! My family raved about it. We are in the midst of being walloped by a winter storm & it was the perfect meal. I didn't have apple cider so made it without. The dumplings were just perfect! Thanks for the great recipe & the step by step instructions!
Lori On Tuesday, February 1 at 11:01 pm
I make this tonight and it was fantastic! My dumpling dough seemed too thin at first and I was thinking of adding more flour and cornmeal. But by the time I got the flour and cornmeal back out of the cupboard the dumpling dough had thickened up nicely without adding anything else. So try letting it sit a few minutes to thicken before dropping in the liquid-it turns out great!
Sheri On Thursday, February 3 at 11:13 am
Oh that might have been what happened then… I did add bisquick when it looked like corn bread mix…
Ashley On Thursday, February 3 at 7:15 am
This is the BEST recipe! I have made it twice and it barely makes it through to the second day!
Sheri On Thursday, February 3 at 11:09 am
Good Morning, with the Winter storm this week I decided to make Chicken and Dumplings. When I made your dumplings they fell apart. I followed the directions…what might I have done wrong? The weather shouldn't have affected it right? We live in Wichita Falls, Tx not a high elevation either. Please let me know what you think…oh yeah I did have to use fat free half and half but that has never made a difference before. Thank you for your response.
jenece On Friday, February 4 at 12:38 am
I made it this week too…..I don't think it was the elevation, weather or substitution. I thought mine were delicate as well, but they turned out good. I ended up just turning the dumplings with a large spoon and i think letting the soup sit covered for 10-15 minutes after it was removed from heat was also key. I talked to my grandma about dumplings and she said that she was always told to cover the pot tightly after adding the dumplings and not to peek. i did peek and did turn them and they turned out, but like i said they were very delicate. I guess that this probably didn't help you a lick, but oh well :o)
Carli On Thursday, February 3 at 9:46 pm
This was absolutely AMAZING!!! Loved it! I had never made dumplings before – they were quite easy! Thanks so much!
Jenece On Friday, February 4 at 12:30 am
Sooooo good! The dumplings were really kind of delicate and i thought they were going to boil away but they didn't and they were wonderful. An added bonus was my husband and boys gobbled 'em up too!
Lorraine O. On Saturday, February 5 at 10:08 am
Perfect dinner for our recent snownami!!!!
Carol On Saturday, February 5 at 5:08 pm
Just discovered your wonderful blog a few days ago. Tried this recipe today, even though it was completely different from my chicken and dumpling recipe. Long story short: it was delicious and my husband thought so, too. He says it's a keeper! I'm looking forward to trying more of your recipes. Thanks!
kathy On Saturday, February 5 at 6:30 pm
I just finished eating this for supper. I will be honest after reading the recipe and then the comments I was scared! But I decided to go ahead and make it. I'm so happy I did!! This is the new chicken and dumpling recipe for me. I have one that really takes a day to make. This was quick easy and so yummy. I didnt eat it right away, had to wait for everyone to get home. Dumplings were fine. I think the key is the sifting, I didnt have the grainy texture that was noted. Just pure yummy!!
Becky O On Monday, February 7 at 10:59 pm
OMG! I don't know what those bisquick people are talking about because I just made this recipe tonight and it was the bomb! Even my Mother in law who did not like dumplings (she's only had bad ones) LOVED it! The cornmeal adds just enough texture while still having a fluffy dumpling. Then as it soaks up the broth it becomes that much more delish
Thanks for a "keeper" recipe.
Joye Price On Tuesday, February 8 at 3:06 pm
Making this again tonight for my sick baby (okay, she's almost 14, but she's still my baby!). I'm sorry she's sick, but I'm happy it gives me an opportunity to make this!
Annemarie On Wednesday, February 9 at 11:35 am
I have never had chicken and dumplings. This sounds good. Will bookmark.
ILuvSunnyDays2 On Wednesday, February 9 at 8:48 pm
I just finished enjoying this AMAZING dish, and I was going to write a comment on how warm, and tasty, and delicious it is! But I was a little saddened by the responses from the Southerners, and I was just wondering if anyone actually TRIED the recipe before judging. I am a true Southern girl (born and raised in Tennessee) with true Southern tastes. I will admit that this is not your traditional Cracker Barrel White Gravy Chicken and Dumplings, but I think it is FAR superior! The flavor is wonderful, the chicken is deliciously tender, and the dumplings are the perfect texture!! So call it what you want, PLEASE try this recipe!!!
Michelle On Wednesday, February 9 at 8:48 pm
AWESOME recipe! My roommate made it for her dinner tonight and the whole house smells like herb-y chicken-y love!! I had already eaten, but I keep sneaking cupfuls of the rich, satisfying mixture. I've made plenty of recipes from The Pioneer Woman, but this one is the first I'm compelled to comment on. I'd agree that these aren't the "traditional chicken and dumplings" I'm used to, living in Tennessee, but this soup is ten times better- like real Southern Comfort!
Barb On Thursday, February 10 at 5:26 pm
This sounds like a great recipe. I have never heard of using apple cider or the cornmeal. I can't wait to try it.
Jessie J On Friday, February 11 at 6:03 am
I'm from the Midwest, and we have puffy dumplings. I've had the flat as well and my gram made those but called it pot pie.
azie bazie Trazie On Monday, February 14 at 3:51 pm
I made this recipe last night for dinner and it was by far the best Chicken and Dumplings I have ever had. I created one short cut and rather than cooking the chicken as stated in the recipe – I took three bone-in chicken breasts, rubbed them in olive oil, lightly salted with Kosher salt and baked them at 350 for 50 minutes. Once cooled, I shredded the chicken and added to the broth with veggies etc. Thank you for this amazing recipe. It's a keeper.
Jamy On Tuesday, February 15 at 11:18 am
Oh. My. This was SOOOOOOOOO good! I had yet to make chicken and dumplings, but this recipe was was straight-forward, I had to give it a try. And it was so easy! Yes, a little time consuming. But worth it? You betcha. The flavor is like nothing else I have EVER tasted. I loved how the soup was just a little creamy, instead of overly brothy. (Like my useage of nonsense words?) Absolutely delicious.
Meredith Ellis On Tuesday, February 15 at 7:23 pm
As I was preparing to make this dish my father asked me if it would be like his Nanny's chicken and dumplings. I told him I had no idea since I had never had hers…..the pressure was on. I finished the dish and he lurked around the kitchen and peered into the pot and said " that looks nothing like chicken and dumplings". I said well lets try it anyway. He got a big bowl full and disappeared into to the den. Ten minutes later he proclaimed loudly "might not be chicken and dumplings but that's the best thing I ever ate!" Thank you Ree!
Christina On Wednesday, February 16 at 4:57 pm
This absolutely positively without a doubt, has to be the most well put together recipe I have ever seen! The presentation of words with the pictures is miraculous! Great job! Now to go out and get a few ingredients I do not have like the half and half and heavy cream.. I am so looking forward to making this recipe! Thanks for sharing and adding "you" to the mix! It was Awesome!
Geri Gresl On Sunday, February 20 at 4:55 pm
Help!! The recipe called for 1 1/2 cups of half and half (which is what I used) for the dumplings, and it was very we, like thick pancake batter. I poured it in the pot anyway, and I think the entire dish is probably ruined. I'm not an expert cook, but I can follow a recipe just fine. It the amount of half and half required for the dumplings a typo???
Andrew On Monday, February 21 at 12:26 am
Made your dumplings Friday night with my mom, we doubled the dough recipe because we love dumplings. Well they soaked up all the broth. It was so delicious though. Tasted just like dressing (aka stuffing)
Geoffrey Goddard On Friday, February 25 at 5:34 pm
I made this for 6 people made two pots,one with and one without onions for allergy purposes, I made it with the Bisquick dumplings . This was so good I have been ask t make this at least once a month. The best chicken and dumplings you will ever eat, Thanks so much.
Madalyn Clemis On Saturday, February 26 at 12:53 pm
Chicken part was good, but when it came to the dumplins i gagged. Dumplins were definitely a fail.
JuliP On Monday, March 7 at 10:01 am
Made this last night (sans the apple cider), after seeing Chicken and Dumplings on America's Test Kitchen. So much flavor, so delicious! Loved every bite of it. My husband quickly got a plastic page protector for the print out to be assured it would be classified as a keeper and filed in the binder. Thanks!
Joanne On Monday, March 7 at 12:04 pm
I made this over the weekend and the soup/stew part was fabulous. The dumplings simply did not work for me. I followed the recipe carefully – I'm sure I had the correct amts – and the dough was pretty soft/wet. Tried a test dumpling and it immediately started to disintegrate. Added about 1/4 more flour to the dough and again, the dumpling started to fall apart when it hit the broth. Added another 1/4 cup and still had some problems. After fishing out what dumpling bits I could, I used my mom's drop dumpling recipe, which has a ~2:1 dry:liquid ratio, including an egg (binder) and it worked beautifully. I know lots of people have made this with great results, but I couldn't make 2 cups dry to 1 1/2 cups liquid dumplings work.
ShannonG On Wednesday, March 9 at 11:50 am
This dish is phenomenal! My husband said this was the best thing I've ever made (in 7 years of marriage)…. thank you for sharing it! It is an entire family stunner!
Rachel Rose On Friday, March 11 at 9:48 am
The dumplings in here may not be the dumplings that many are used to, BUT I made this recently and it was absolutely delicious! The smell really is fantastic and the taste is wonderful. It's a definite new favorite of mine! Thanks, Ree!
aj On Monday, March 14 at 7:55 pm
Why criticize a recipe before even trying it, in fact why read recipes if you arent wanting to try something new. I tried this and the dumplings were amazing very light and fluffy and they were not grainy at all.
l On Tuesday, March 15 at 5:28 pm
My mom always made rivels. Flour and egg with a little salt and pepper. Delicious!
Jess On Wednesday, March 23 at 5:06 pm
Made this again. After I mixed the half and half, the dough was very wet. However, I set it aside (as the recipe says!) and when I went to scoop, the dough was firm enough to scoop just like I had remembered when I made it before. I wonder if the people getting runny dough aren't letting it sit for a minute or if they aren't using fresh baking powder?
Genny On Saturday, March 26 at 5:17 pm
I made this with soy milk since my son is allergic to dairy and it was so so scrumptious. Everyone had seconds! THANK YOU! Trying the beef stew next after a repeat of Chicken and Dumplings.
Amber M On Monday, April 4 at 10:21 pm
This is a must try recipe for everyone! My kids have never had dumplings and I was craving them in this cold Alaska weather. It was a huge hit. I will definitely be adding it to our favorite comfort food recipes!
Ian On Tuesday, April 12 at 1:00 pm
OK we went to a lot of effort to make this recipe, and it was quite tasty, but we had tremendous problems with the dumplings which did not hold together at all, and I see a couple posts from others that they had dumpling problems too. Since our wonderful pioneer friend doesn't seem to answer or email or respond on her blog, I'll put in what I hope is a helpful comment to someone else having trouble with this. I posted my problem on another board and got a reply suggesting they thought the flour to water ratio was much to low and others agreed (even combining the regular and corn flour), and I'll paste that entire post below. I like the idea of the corn meal and before I got that answer I fixed the remaining dumplings by added about one egg white that I happened to have on hand, and enough more flour to make the mixture very thick, and a bit more baking soda. The dumplings still came out nice and fluffy and saved what would have been otherwise a great disappointment without them. Here's the post I read after I did this:
The recipe you printed has way too much half-and-half. My mother made chicken and dumplings quite frequently, with great success. Here are the ingredients and quantities she used for light, fluffy, dumplings with a shape that resembled biscuits. These never fell apart.
1 cup sifted flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 tablespoons vegetable oil
1 egg, slightly beaten
¼ cup plus 2 tablespoons milk
The recipe you posted had a ratio of 4 parts flour/cornmeal to 3 parts liquid, , whereas my mom's has roughly three times as much flour as liquid, a ratio of 4 to 1. If you're wedded to Rhee's recipe, next time try it with just 1/2 to 2/3 cup half and half.


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Bulletin board: March 3
Tournament: April 12-14 for JV middle school (54/80 field) at Oak Ridge High School. Sixth- and seventh-grade teams. 865-405-5093.
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Tryout: Monday and Wednesday, 6-8 p.m. for Tennessee Ravens AAU in Alcoa. Girls in ninth and 10th grade. 865-804-2758 or 865-804-2760.
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Tag: park street
Perth-Andover Flood: Misty Smith's Story
Continuing our coverage of the one year anniversary of the flood in Perth-Andover, we've got another story of a family whose home was severely damaged. News Source 8's Katie Zarrilli shows us the before and after of Misty Smith's home on Park Street.
Perth-Andover Flood: Grace Lennon's Story
We continue our coverage on last year's devastating flood in Perth-Andover. Grace Lennon is a flood victim who says life even today isn't back to normal. News Source 8's Katie Zarrilli has her story.


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Click Here To Watch This Video at Broke Straight Boys
These boys are very hot and very straight but most of all they are broke. Rather then lose their apartment, girlfriend, etc. they do sexual things with other guys for some quick cash.
Description: There proved to be a connection there when Cody reached over and kissed Luke's chest and stomach as well. From there the two of them took off their shirts and were trying to get comfortable on the cou
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LOVE the mop top, long and lean cody!!!


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Posted at: 06/22/2013 3:32 PM
Updated at: 06/22/2013 9:42 PM
By: Dan Bazile
After six months of work, state lawmakers leave the Capitol. How good was the legislative year? It depends on which side of the aisle you ask.
Assemblyman Steve McLaughlin says it's the typical dysfunction in Albany. There was no tax relief for New Yorkers and no mandate relief for businesses. He also had issues with the budget and most of all, he says, nothing was done about the scandals that broke out at the Capitol.
"We didn't even pass a corruption bill," notes the Assemblyman.
Two senate leaders, Malcolm Smith and John Sampson, were indicted on corruption charges. Assemblyman Eric Stevenson was arrested on bribery charges. Another assemblyman, Veto Lopez, resigned after allegations of sexual harassment from members of his staff. Speaker silver used taxpayer dollars to pay the alleged victims hush money.
Assemblyman John McDonald says the Assembly did pass a corruption bill, but it didn't go anywhere. He says that should have been a priority. However, he says the session was pretty successful contrary to what McLaughlin believes.
"Besides getting the budget done for the third year in a row on time, there is a reemphasis on putting the money back into public education," say McDonald.
Then there was the Women's Equality Act, which has ten planks. Both sides seem to agree on nine of them. The tenth has to do with abortion, which caused it to fail.
"We had a chance to protect and strengthen some protection laws for women. We should have done that. I hope that we at least get back and address the nine points as soon as possible because it would be a tremendous disservice to women," says Assem. McDonald.


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8 of 8 people found the following review helpful
5.0 out of 5 stars Essential reading - and not only for Americans
Thomas Friedman is a Pulitzer-prize winning columnist for the New York Times, and Michael Mandelbaum is a professor at the Johns Hopkins University School of Advanced International Studies. That Used to Be Us is their high-level analysis of what ails the United States at this point in history, and more importantly, what could be done about it.
They identify...
Published on Sept. 17 2011 by sean s.
3.0 out of 5 stars The Excited States of America
Yeah well I read it all through. That is my best comment. A long diatribe on the ills that beset the US. They brought it on themselves.
Published on Oct. 14 2012 by bookweasel
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8 of 8 people found the following review helpful
5.0 out of 5 stars Essential reading - and not only for Americans,
sean s. (montreal) - See all my reviews
This review is from: That Used to Be Us: How America Fell Behind in the World It Invented and How We Can Come Back (Hardcover)
Thomas Friedman is a Pulitzer-prize winning columnist for the New York Times, and Michael Mandelbaum is a professor at the Johns Hopkins University School of Advanced International Studies. That Used to Be Us is their high-level analysis of what ails the United States at this point in history, and more importantly, what could be done about it.
They identify what they see as the four major challenges facing the country: globalization; the revolution in information technology; the crushing debt and deficit; and the inability to advance a forward-looking energy policy.
"To be sure, the four great challenges have scarcely gone unnoticed. But in the last few years the country was distracted, indeed preoccupied, by the worst economic crisis in eight decades. It is no wonder that Americans became fixated on their immediate economic circumstances. Those circumstances were grim: American households lost an estimated $10 trillion in the crisis. For more than a year the American economy contracted."
"As a country, we lost the plot. We forgot who we were, how we had become the richest and most powerful country in the history of the world, where we wanted to go, and what we needed to do to get there. We failed to update our five-part formula for greatness - education, infrastructure, immigration, research and development, and appropriate regulation - just at a time when changes in the world, especially the expansion of globalization and the IT revolution, made adapting that formula to new circumstances as important as it had ever been."
They contrast this with an ascendant China:
"Now, to get to Tianjin, you head to the Beijing South Railway Station - an ultra-modern flying saucer of a building with glass walls and an oval roof covered with 3,246 solar panels - buy a ticket from an electronic kiosk offering choices in Chinese and English, and board a world-class high-speed train that goes right to another roomy, modern train station in downtown Tianjin. Said to be the fastest in the world when it began operating in 2008, the Chinese bullet train covers 115 kilometers, or 72 miles, in a mere twenty-nine minutes."
They argue that the solution for America is not the simplistic free-market extremism promoted by the Koch brothers' Tea Party:
"Markets are not just wild gardens that can be left untended. They need to be shaped by regulations that promote risk-taking but prevent recklessness on a scale that can harm everyone. The need for regulations arises from an unavoidable feature of any free market economy, one that economists call `externalities'. These are the costs of free-market activities that are not covered by prices, for which, therefore, nobody pays, and that can injure society as a whole. A common and familiar externality is the pollution that industrial activity generates and that finds its way into the air that people breathe and the water that they drink."
"When the US government sets high energy-efficiency standards for air conditioners, for example, and every American manufacturer has to innovate in order to meet them, those companies can then compete effectively in every other market in the world. By contrast, when we lower our standards, we invite competition from every low-cost manufacturer in the world."
Friedman and Mandelbaum quote approvingly an open letter from 255 members of America's National Academy of Sciences, the nation's top scientific society:
"The planet is warming due to increased concentrations of heat-trapping gases in our atmosphere. Most of the increase is due to human activities, especially the burning of fossil fuels and deforestation. Warming the planet will cause many other climatic patterns to change at speeds unprecedented in modern times, including increasing rates of sea-level rise and alterations in the hydrologic cycle. Rising concentrations of carbon dioxide are making the oceans more acidic. The combination of these complex climate changes threatens coastal communities and cities, our food and water supplies, marine and freshwater ecosystems, forests, high mountain environments, and far more."
Friedman and Mandelbaum suggest that "if we prepare for climate change by gradually building an economy based on clean-power systems but climate change turns out to be not as damaging as we expect, what would be the result?
During a transition period, we would have higher energy prices, while new technologies providing both clean power and greater efficiency achieved scale from mass production. Very quickly, though, we would have higher energy prices but lower energy bills, as well as lower greenhouse gas emissions, as the new technologies dramatically improved efficiency to give us more power from less energy for less money."
They predict that "the technologies that can supply abundant, cheap, clean and reliable energy will be the next new global industry. Energy technology - ET - will be the new IT. A country with a thriving ET industry will enjoy energy security, will enhance its own national security, and will contribute to global environmental security. It will also be home to innovative companies, because companies cannot make products greener without inventing smarter materials, smarter software, and smarter designs. It is hard to imagine how America will be able to sustain a rising standard of living if it does not have a leading role in the next great global industry."
But the race is already on. "Chinese solar panel manufacturers accounted for slightly over half of the world's production last year. Their share of the American market has grown nearly sixfold in the last two years and is still rising. In addition to solar energy, China just passed the United States as the world's largest builder and installer of wind turbines."
According to Photon International, the top 10 solar energy companies are Suntech, JA Solar, First Solar, Yingli Solar, Trina Solar, Motech Solar, Q-Cells, Gintech, Sharp, and Canadian Solar.
According to BTM Consult, the top 10 wind energy companies are Vestas, Sinovel, GE Wind Energy, Goldwind, Enercon, Suzlon Group, Dongfang Electric, Gamesa, Siemens Wind Power, and United Power.
By no means is America out of the game, and it has the potential to recover given the right policies and the requisite political will. The top 10 countries in the world in terms of GDP are the United States (23% of world GDP), China (9%), Japan (9%), Germany (5%), France (4%), the UK (4%), Brazil (3%), Italy (3%), Canada (2%), and India (2%).
But Friedman and Mandelbaum insist that "to maintain American greatness, the right option for us is not to become more like China. The Chinese still suffer from large and potentially debilitating problems: a lack of freedom, rampant corruption, horrible pollution, and an education system that historically has stifled creativity."
They believe that leadership in the creative economy will lead to overall economic leadership:
"We need as many people as possible to be creative creators and creative servers. Some can do that by inventing a new product, others by reinventing an existing job, and others by delivering a routine service with some extra passion, a personal touch, or a new insight."
"We want people with a completely open mind, and the ability to learn constantly and challenge the status quo - no matter what the level of the company where they are employed. Challenging the status quo is the most critical thing, because if your employees don't challenge the status quo, someone else's employees will and they will disrupt the status quo before you do."
"Not only does everyone today need more education to build the critical thinking and problem-solving skills that are now necessary for any good job; students also need better education. We define `better education' as an education that nurtures young people to be creative creators and creative servers."
For example, the law firm Nixon Peabody was a pioneer in putting together low-income housing credits with solar-energy credits, in order to finance affordable housing for low-income people that would also come with solar-powered energy.
"We require both teaching and inspiring creativity. There is no one way to do this, and the different attempts to teach creativity are among the most exciting experiments in education today."
In this focus on the creative economy, Friedman and Mandelbaum are aligned with the most recent theories that have shifted the emphasis from the individual to the sociological conditions that foster creativity - Dr. Richard Florida talks about the "3 T's" of creative cities or countries - Talent, Technology and Tolerance; Frans Johansson talks about growing Creativity happening at the "Intersection" of ideas, concepts and cultures as the result of the movement of people; the convergence of scientific disciplines; and the leap in computational power (both computers and the Internet). Mihaly Csikszentmihalyi talks about the relationships among domains, fields and persons that result in Creativity; Dr. Richard Ogle talks about creativity as a structural network effect of the "Smart World" in which we all live.
Friedman and Mandelbaum's enlightened book is essential reading - and not only for Americans. Highly recommended.
1 of 1 people found the following review helpful
4.0 out of 5 stars No, I'm not an American...,
This review is from: That Used to Be Us: How America Fell Behind in the World It Invented and How We Can Come Back (Hardcover)
As I was reading this book, I kept thinking 'Just the fact that they've been able to stand apart from the national tendencies (which include a) myopia, b) wrapping everything in the flag and c) the contradiction of self-absorption and a dearth of self-examination) is enough to make me applaud.'
When I had a chance to look at the reviews on Amazon, I had to shake my head at the fact that almost all of the 'negative' responses fell within the descriptions of 'what's holding America back'.
Being a Canadian, I've always been very aware of the US. You can't help but have opinions about this 'elephant next door', especially as it's long been the case that Canadians begin the process of defining their national identity by declaring 'We're not Americans'. So having grown up next to it, having lived there and having lived in the UK, I'm chock-full of opinions and observations about the country.
And I have to say that I could find little 'wrong' in the authors' take on things, how they deconstruct the obvious and what they suggest as the pathways to solutions. (Although I was struck by two things: one, that the book seems like a 'Part One' of at least a two-part series, and secondly, that they put such emphasis at the end on a third-party Presidential candidate.)
I came away feeling I understood more about the situation (especially the political, focusing on the history of the two main parties), but I also came away feeling pretty sad. Witnessing failed potential has this effect on me. Especially when it's clear the person, the company or the country has everything it needs to succeed...but it's mired in its own sh&t.
I'm glad I read this book.
I think it should be the subject of a cross-nation town hall tour, where re-learning the art of discourse might lead to things that need to be discussed actually be discussed, and the underlying truths of how the country got to where it is and what's required to move through it all towards a more befitting destiny could be wrestled with properly.
Personal rating: 9/10
1 of 1 people found the following review helpful
4.0 out of 5 stars Somber Prospects,
John Ison (Toronto ON Canada) - See all my reviews
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This review is from: That Used to Be Us: How America Fell Behind in the World It Invented and How We Can Come Back (Hardcover)
Friedman and Mandelbaum paint a gloomy picture for the future of America. Their analysis of the American malaise is detailed, insightful and well crafted. The section on political polarization and the resulting gridlock is excellent; America is dominated by the extremists, conservative and liberal. The section on education is disturbing but much too detailed. Their solution is naive and simplistic in the extreme. I believe Washington will address these fundamental issues only when the pain experienced by the moderate majority reaches levels that provokes a major change in politics. We are not there yet.
3.0 out of 5 stars The Excited States of America,
bookweasel (Calgary AB) - See all my reviews
Verified Purchase(What's this?)
This review is from: That Used to Be Us: How America Fell Behind in the World It Invented and How We Can Come Back (Hardcover)
Yeah well I read it all through. That is my best comment. A long diatribe on the ills that beset the US. They brought it on themselves.
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That Used to Be Us: How America Fell Behind in the World We Invented and How We Can Come Back by Michael Mandelbaum (Hardcover - Oct. 7 2011)
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Although fantasy and adventure series have given GMA 7 success in the ratings game, the network is veering away from these genres and focusing instead on drama this year.
Wilma Galvante, SVP for TV Entertainment, explained that GMA 7's initial offering for the first quarter of 2012 consists of all original TV shows. These are, according to her, the result of well-planned and well-though-out shows they labored on for months and which they believe would cater to viewers' discriminating taste.
"Our audience will notice that our shows are not so much into the fantasies or mga adventures this time. Pero ganun din ang objective namin - to give our viewers only the best in entertainment. It is not to say na totally walang fantasy dyan kasi magandang element yun na in your drama somehow merong biglang lumalabas na third element. You will see that in 'My Beloved,' you will see that also in 'Alice Bungisngis.' All the rest will be very heavy and gripping dramas. And sa lahat naman na yan, pinag-aralan namin yung casting at pinag-aralan kung saan siya i-launch at anong time siya i-launch - lahat yan is mainly for our viewers to really appreciate and be entertained with what we have for them for the first quarter of the year."
All original
GMA Network also deemed that coming up with all-original teleseryes rather than Filipinized versions of Koreanovelas like "Stairway to Heaven" is more cost-effective. More than saving money from expensive license fees of the Koreanovelas they purchase, the network utilizes its resources more.
Lawyer Felipe L. Gozon, CEO and President of GMA Network seconded what his SVP expressed. He said, "We are veering away from fantasies because we have discovered na marunong din kami sa drama at nananalo rin pala kami sa drama at di lang sa fantasy. With that behind us, we thought of changing the program grid."
Going into drama is also the network's strategy in 2012 in their bid to win more of the advertising budget this year.
"I believe we are in the best position to get the better part of the advertising budget. One of the ways in doing that is to offer programs that we think are going to be friendly to the advertisers," he stressed.
First on the list from the roster of primetime and afternoon prime dramas from the GMA Drama Group is "Legacy." This series features Heart Evangelista, Alessandra de Rossi, and Lovi Poe. Their leading men are Geoff Eigenmann, Mike Tan and Sid Lucero. Directed by Jay Altarejos, "Legacy" will premiere on January 16 on the primetime "GMA Telebabad" block.
Also in the cast are Kapuso stars Mark Bautista, Solenn Heussaff and Sam Pinto and veteran actors Eddie Garcia, Cherie Gil, Jackielou Blanco, and Maritoni Fernandez, among others.
There's also "Biritera," which stars Dennis Trillo. His leading ladies are Glaiza de Castro and Angelika Dela Cruz. Premiering February 6, this highly dramatic and heartrending offering will introduce a new child singing star.
Dingdong-Marian love team is back
The Kapuso Network brings back the love team of Dingdong Dantes and Marian Rivera on Philippine television via an aptly drama series entitled "My Beloved" to premiere on Feb. 13.
This Valentine offering is about an angel of death who becomes a mortal and falls in love with a human. It is directed by Dominic Zapata.
Leading the afternoon block is another original offering titled "Broken Vow." It topbills fresh tandems Luis Alandy - Bianca King and Gabby Eigenmann - Rochelle Pangilinan, this afternoon drama is under the direction of Gil Tejada, Jr. and is slated to premiere on February 6.
"The Good Daughter," which will air starting Feb. 13 stars the fresh loveteam of Kylie Padilla and Rocco Nacino. Introducing in this soap is Kapuso newcomer Max Collins who will complete the story's love triangle.
Also in the offing is "Hiram na Puso," a compelling family drama series featuring Kris Bernal, Polo Ravales, Bela Padilla and Mark Herras. Gina Alajar and Ayen Munji-Laurel complete the cast of this original soap which deals with drama, mystery and romance beginning Feb.20.
To complete the list of upcoming dramas in the afternoon prime block is "Alice Bungisngis and Her Wonder Walis." Slated to air its pilot episode on Feb. 6, it headlines tween stars Bea Binene, Jake Vargas, Derrick Monasterio and Lexi Fernandez, along with Jean Garcia and Janno Gibbs, Alice Bungisngis and her Wonder Walis. This is under the helm of director Mark Reyes.
GMA Films will release two new movies for the first quarter of 2012.
ATLANTA (AP) — Bobbi Kristina Brown, the only child of Whitney Houston and R&B singer Bobby Brown, was born and raised in the shadow of her famous parents' hugely public life. …


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Loves Chinese Delivery/Hates Melted Styrofoam [moved from General Chowhounding Topics]
OK, I just got of the phone with my favorite local Chinese delivery restaurant and YET AGAIN I went through a very long, very embarrassing harrangue (but polite and not loud - I do have my pride) asking, no - begging the phone person to MAKE SURE the chef lets the soup COOL OFF so it's warm, not hot, before pouring it into the styrofoam cup, because the cup gets all pitted and rough on the inside and the lid often splits and falls apart - indicating we are eating styrene - a chemical that contributes to one's chances of getting CANCER. This time I am going to give the delivery guy (whom I tip very well) the nasty cup from the last delivery (washed out of course) and I've asked the phone guy to make sure he feels inside this cup with his hand so he will understand what I am talking about. And make a note of my request for soup cooling-down before packing, because we order about once a week.
I'm not just ranting, although that has it's place, no - I'm hoping some chowhound will have an idea that will solve this problem once and for all. I'm stumped.
They just do not seem to get the message. Thanks!
Soups need to be uncovered to cool down, so cooling down a soup may be a health code violation if cooled too long: 1) the dish is not hot enough to impeded bacterial growth; 2) the dish is uncovered, which may result in food contamination.
Having said that, I'm assuming you still want your soup slightly cooled-down anyway. I would forget the chemical aspect--I'm not certain that the kitchen staff would understand it, assuming that the message gets translated correctly in the first place.
Instead, try telling them that the soup spills by the time you get home, because the heat has cracked the lid and melted foam. Thus, you cannot drink the soup by the time it gets to you, or most of it is lost. Putting the cup in a plastic bag doesn't help, because it only prevents the rest of the food from getting wet. Also, if you haven't already done so, order before the lunch/dinner rush and fifteen minutes earlier than you would normally do so. Hopefully, the cook will then find the time to let the soup cool. Otherwise, it would be difficult to keep track of one dish in a busy kitchen.
How far is this place from you? I've resorted to picking up at one particular place (the delivery guy is creepy) and sometimes bring my own tupperware.
I, too am a victim of the convenience factor, but maybe this irritation of yours is enough to pick up the soup (at least on occasion) and bring your own container. Perhaps drop off a few, and have them use the "niki jars" (I have no idea the size and scope of this resto, nor the relationship you have with them). IT may be worth a try to have a face to face discussion with them. Coming accross as a picky (*not* that you are) customer may not help your case, but present your argument as a case for going green, and you may get somewhere :) Report back, and good luck!
When I was out in SGV in California, one of the things that interfered with enjoyment of food was the use of styrofoam. It's puzzling to me how California is supposed to be very recycle-conscious, and yet, many of the Chinese places use styrofoam. This is especially true with all the little Taiwanese places where even eating IN, the food comes in styrofoam. I wonder if I'm the only one who feel the strange sting from the styrofoam, while at the same time, the food that came in it cools down rather quickly and somehow imagined or not, the flavor dissipates just as fast.
In New York city, where food delivery is the norm, most places use the hard semi-clear plastic tubs for soups or things with sauces. Rice still comes in the paper cartons. Maybe because there's so much traffic in delivery that places just know to make the transport secure and less hassle for the delivery person.
Granted, I don't know if those plastic tubs are any better for your health or the environment...It's not as recycle friendly any more now that NYC only recycles the plastics with a number 1 or 2 marked, (those are usually marked 5, or 6), but it seems that it's collective regional choice. I do hope you complain more and start something....
re: HLing
Believe it or not I read in Friday's SF Examiner that San Francisco has just passed a restaurant styrofoam ban!!! I immediately tore out the article and placed it in the eroded, scary looking (but well cleaned by me of course) styrofoam cup in which Tao Yin delieved my last order of hot and sour soup (to which I am addicted and it is NOT easy for a Jew to make either, otherwise we wouldn't be having this discussion). Soooo...I am going to just mail the article about the new SF styrofoam ban and flattened cup to the manager, who speaks English as well, if not better than I do.
Ha ha. The joke's on him.
I cannot believe my good luck. SF DID ban it on ecological grounds, as styrofoam is not biodegradeable EVER apparently, no mention of the carcinogenic styrene molecules, but hey, who's going to quibble. I'm such a chowhound and I LOVE hot and SOUR soup - it's so weirdly comforting. I cannot convey just how happy I am about this. They are going to have to go back to the thickish cardboardy cups and lids that I vaguely remember from the pre-styrofoam days. Who woulda thunk it?
re: niki rothman
Restaurants would probably use recyclable plastic containers instead of those cardboard containers.
re: raytamsgv
That could mean I would still be getting molecules of nasty melted plastic in my soup, only of a different sort of plastic?
re: niki rothman
Plastic melts at a much higher temp than styrofoam. You have nothing to worry about.
re: mojoeater
Yet...and still, I would prefer what in my childhood we called "Dixie cups". The cold cups were waxed heavy paper and the hot-cups were thinnish card boardy material. Actually, I think Starbucks and places like that serve the coffee in heavy paper cups, don't they? It's hard to believe, but I don't drink hot drinks to-go almost at all, so I'm sadly ignorant on this subject.
Here's why I think it would be better to place the hot, hot, hot soup in heavy paper cups and lids. Of course, we all do want to be less dependent on those wacky Arabs and their addictive petroleum based products, but also, scientific studies have shown that the more plastics of any sort we use the higher the levels of what are called "pseudo-estrogens" in our bloodstreams. WHY these female hormone molecular mimics emitted by all petroleum by-products like plastics are present in the gaseous molecules emitted, and solid molecules shed - that we inhale and ingest I do not know - but they are not good for us. They are especially not good for the smallest of us - babies - on whom any chemicals have the greatest impact. They are the canaries in the environmental coal mine. Forward thinking journals and researchers are now urging that babies not drink from plastic bottles and are recommending glass be substituted. So, in the case of what *I* eat, I'd greatly prefer that paper, not plastic, be holding my hot, hot, hot - hot and sour soup.
With these facts in mind, that even the harder plastics emit microscopic amounts of petrochemicals into very hot foods, for years now I've chosen to purchase thermos bottle carafes and hot/travel cups with metal and glass liners rather than placstic.
re: niki rothman
How do you store your food? Do you use tupperware?
re: mojoeater
Yes, I DO store almost all my food in plastic containers...and the way I feel about that dependency is not good. In fact I kind of hate it. Necessary evil.
And let's also mention my big bin of recycled supermarket produce-department plastic bags that hold almost all the food in my fridge that is not in Tupperware style containers. Believe it or not I have actually devoted quite a bit of thinking about this subject of just HOW profoundly, I a serious home cook, am dependent on plastics for storage and trying to come up with substitutes. And I am totally stumped. I do use glass jars when it's practical, but that only represents a fraction of my food storage. It could be dangerous in the side by side freezer, for example, or butter-fingers me in the soapy sink. My hands ALREADY always have several cuts and burns at all times.
If you or anyone else has any food storage ideas for replacing all that plastic in my fridge I'd love to hear them. But, by rights I guess that should be another (very good and interesting) thread here.
File under "Strange but True" - when my mother in law had to go into a nursing home, the first thing I appropriared from her house was all her twist ties! I'm not proud of that, but her daughter DID get the jewelery...
re: niki rothman
The problem I see with using paper products is that they will inevitably absorb the liquid and begin to deform permanently, especially if they have cardboard lids which steam and splashing soup will mess up in rapid order (I seem to recall Starbucks and the like have plastic lids). Once that happens, there's a very good chance it will burst or leak all over you.
Harder plastics have the advantages that they don't absorb water and deform permanently. They're also cheaper and probably take fewer resources to manufacture as opposed to paper. But, as you noted, there may be other problems associated with them.
The best solution would be to bring a glass container to the restaurant and ask them to put the soup in there. Unfortunately, this means you need to go the restaurant yourself. This may be a bit inconvenient for you, but at least you will have peace of mind--no plastics in your soup, no bursting container, and no paper to throw away.
re: raytamsgv
The suggestion of a re-useable, exchangeable container where I would have a few and give an empty to the delivery guy every time he comes is probably the best idea. I shall have to spend a little time thinking about and then obtaining the proper containers and then negotiating with the management at Tao Yin. Asking them to set aside some space to keep my particular property safe and clean in the chaos that may well be the kitchen of this very busy restaurant does sound awkward and difficult. really. I'll have to think about it.
I actually had a little fantasy about going to a restaurant supply business and purchasing a case of Starbuck's type large paper cups with lids and giving IT to the delivery guy.
The safest container would actually be something I already own and could conceivably purchase a couple more of - a stainless steel lined quart holding thermal carafe or thermos. Although the investment is going to be substantial. These things cost about $30 minimum. And then what happens when they lose them, or the person on the phone is a new hire and/or doesn't know or remember what I am talking about - and English may well be a second language. It all just sounds so bizarre and unlikely to succeed. Restaurant turn-over being what it is...
The problem with the glass container, which would be easily obtained by me for free - like a recycled pickle jar, and this little catastrophe has really happened to me at home more than once, is that when one pours a lot of boiling hot liquid in a glass container it cracks. I do not want to risk that kind of accident and even possible burns to an employee that might very well result.
Still taking suggestions as the conversation reels into the increasingly surrealistic...
re: niki rothman
I believe the previous poster was suggesting you pick up your food as opposed to delivery if you are concerned with the packaging. I don't think you can expect a restaurant to keep special things on hand for your specific orders.
re: niki rothman
I live in the Peoples Republic of Ashland, Oregon, and styrofoam has been banned here for about five years. I'm so accustomed now to not using it, that I'm appalled when I find it in grocery stores, dollar stores, drive-thrus, etc., when traveling outside my home turf.


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Should we be trying to sell sex in golf?
By Keely Levins After her historic performance at the Solheim Cup, Charley Hull had the golf world talking. She gained attention not just because she's the youngest player to compete in the event,...
Friday, 8/30/2013 at 12:05PM
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Scheduled for surgery? You're no doubt thinking hard about what to do before and after to support optimal healing. Just in time, a series of good-news reports reveal that simple steps at home, and with your doctor's help, can slash infection risk, bolster immunity, reduce pain and help you recover better.
Case in point: Post-surgery infections hit up to 10 percent of patients, leading to longer hospital stays, more drugs and slower healing.
But we know as many as 85 percent of staph infections after heart and joint replacement surgeries come from bacteria the patient brought with them.
So having your doctor test your nose for staph bacteria a week or so before surgery is smart. If you're a carrier, the doc can have you swab your nose with an antibacterial ointment in the days before surgery and then provide a staph-busting antibacterial wipe two hours before surgery.
Those precautions cut the risk of self-infection by 71 percent for staph and 59 percent for other infections.
Another smart move: Relaxing before your procedure. It can reduce pain and the amount of pain medication you need by 36 percent. That, in turn, can help you heal faster.
We like progressive muscle relaxation and breathing exercises that tame tension by focusing your attention on each slow, easy inhalation and exhalation.
Try doing it in the days and hours before surgery to reduce levels of stress hormones and cool post-surgery inflammation; you'll heal more quickly.
But don't stop there. Try guided imagery after surgery. Use your imagination to picture oxygen and nutrients infusing wellness and healing throughout your internal repair zone, including the skin.
It's been proven to help people achieve good knee stability after joint surgery, boost levels of skin-mending collagen after gallbladder removal and reduce pain after heart valve and other cardiac operations.
Clean up the smart way: Before you leave for the hospital, take a bath or shower. Use an antibacterial wash or wipe if your doctor recommends it, then put on clean underwear, socks and clothing that hasn't been worn since being laundered.
But leave your hairy chin, legs and underarms alone. Stop shaving 48 hours before surgery. Tiny nicks and irritation can invite bacteria inside. If hair is slated to be removed for surgery, ask your doctor or nurse to use clippers instead of a razor, a depilatory, or to skip the hair removal altogether.
Eat right, exercise regularly. Every cell in your body is made from the foods you eat, so give it the building blocks it'll need for healing: five to nine servings of fruits and veggies a day and 100 percent whole grains and DHA omega-3 rich salmon and ocean trout are a good start!
Also, cut back on foods packed with saturated fat. Eating a diet that's low in fat, with no sugar or syrup added and that has only 100 percent whole grains can lessen inflammation after surgery, helping you heal faster.
Add 30 minutes of daily walking, proven to keep immunity strong. Can't walk? Upper-body exercises, using bands or an arm cycle and chair-based exercise can do the trick for you.
Aim for normal blood sugar levels before, during and after surgery. If you have diabetes or prediabetes, effective blood sugar control helps lower infection risk.
Kick the butts. Tobacco use boosts your odds for a post-surgery lung infection and may slow healing. Plan to start breathing free eight weeks prior to surgery.
Stop some supplements, and tell all. Your doctor will advise you about which medications and over-the-counter remedies to stop before surgery.
Make sure you ask about DHA omega-3 and baby aspirin (in some specific situations, it's good to keep taking them) and also about any herbs you use.
Plenty of botanicals can interfere with healing. For example, gingko and ginseng may cause bleeding; St. John's wort may increase or decrease the effects of medications given to you during or after your procedure. It's smart to stop two weeks before your appointment in the operating room.
Mehmet Oz, M.D. is host of "The Dr. Oz Show," and Mike Roizen, M.D. is Chief Wellness Officer and Chair of Wellness Institute at Cleveland Clinic. To live your healthiest, visit sharecare.com.
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