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What is tingling tongue?
Tingling tongue is an unusual sensation on the tongue that can be described as a "pins-and-needles" (prickling) sensation or a burning feeling. Tingling is often associated with numbness, or a decrease in the ability to feel or sense pressure, taste or texture.
Learn More About Tingling Tongue
Tingling tongue can be associated with a wide variety of conditions, including prolonged pressure on a nerve, infection, vitamin or mineral deficiencies, multiple sclerosis (disease that affects the brain and spinal cord, causing weakness, coordination and balance difficulties, and other problems), and stroke, among many others.
Tingling of the tongue can feel mild and result from something as simple as poor dental hygiene and bacterial overgrowth. Tingling can also be a symptom of more serious permanent nerve damage or underlying disease. Therefore, it is important to identify the cause of any unexplained or unusual tingling.
Seek immediate medical care (call 911) if you experience serious symptoms, such as the sudden onset of tingling tongue along with unexplained tingling, weakness or numbness on just one side of your body; sudden severe headache; sudden loss of vision or vision changes; changes in speech, such as garbled or slurred speech; or the onset of tingling following a head, neck or back injury.
If your tingling tongue is persistent, unexplained, or causes you concern, seek prompt medical care.
What other symptoms might occur with tingling tongue?
Tingling tongue may accompany other symptoms, which vary depending on the underlying disease, disorder or condition.
Common symptoms that may occur along with tingling tongueTingling tongue may accompany other symptoms including:
- Changes in taste perception
- Facial weakness
- Muscle weakness
- Numbness in the s... Read more about tingling tonguesymptoms
What causes tingling tongue?
Tingling tongue can be caused by a wide variety of conditions. Common causes include stroke, head injury, reduced blood flow, vitamin or mineral deficiencies, and neurologic diseases, such as multiple sclerosis (disease that affects the brain and spinal cord, causing weakness, coordination and balance difficulties, and other problems).


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Welcome to This Week in Games: the games news roundup story for lazy people like me. It's the biggest stories of the week, all summarized in one convenient place. If you don't like to read, and you find the wall of text below to be intimidating, you can watch this week's episode of Quoted for Truth right here, in which news editor Brendan Sinclair, Tom McShea and I argue about a number of these stories, and bring in quotes from comments on each of the individual source stories.
I'm not going to lie, we're a bit grumpy this week.
PLUS! You can also listen to the latest episode of the GameSpot GamePlay Podcast in which we make an hour-long, satirical quiz show out of the week's happenings for the aural pleasure of your earholes. It's embedded all the way at the bottom of this page. Just scroll down and hit play.
OK, strap in...let's go.
Diablo, Fortnite, Always On and Playing Too Much
Diablo III's always-online requirement was a design choice made from the onset of development, and is not going to change, said Blizzard Entertainment CEO Mike Morhaime in a recent message to fans. Morhaime explained that though there are "some downsides" to the online-only approach, it was the right long-term decision for the game. "I fully understand the desire to play Diablo III offline," he said. "However, Diablo III was designed from the beginning to be an online game that can be enjoyed with friends, and the always-online requirement is the best way for us to support that design." Morhaime also said the perception that the always-connected requirement for Diablo III is nothing but a form of protection is false. "While we've never said that this requirement guarantees that there will be no cheating or game cracks, it does help us battle those problems (we have not found any fully functional cracks)," he said. "More important to us is that the online requirement is critical for the long-term integrity of the game experience."
On the same subject, Epic Games may mandate gamers have a constant Internet connection to play upcoming PC survival game Fortnite, producer Tanya Jessen told Rock Paper Shotgun. She said firm plans are not yet in place, but noted if Fortnite were to require a persistent connection, it would be done in the interest of fun over a desire to fight piracy. "That's something we don't know yet," she said. "It's gonna be really dependent on gameplay, and it's also dependent on platform. So whatever we decide to do there is gonna be more relevant to the most fun experience you can have with your friends [than it is to piracy]. But I can't nail that down today."
Meanwhile, in Taiwan a man collapsed and died last weekend after playing Diablo III for 40 straight hours. The Australian Associated Press reported the story, citing the Taiwanese United Daily News as the source of the information. According to the report, the 18-year-old man entered an Internet café in southern Taiwan around noon on Friday, booked a private room, and played almost two days without stopping to eat. On Sunday morning, an employee of the café entered the room to check on the man and found him resting on a table. Shortly after being roused, the man collapsed and was later pronounced dead at a local hospital.
Love is a Battlefield (of Honor)
On Tuesday morning, Electronic Arts confirmed Battlefield 4, and said a beta for the new shooter will commence during fall 2013 for unspecified platforms. Gamers can get access to the trial period by preordering this October's Medal of Honor: Warfighter. EA said more details regarding Battlefield 4 and its beta will be announced at a later date. Speculation concerning Battlefield 4 was sparked last weekend, when EA's Origin webstore posted, and subsequently removed, promotional material for the game.
"Starting work on Battlefield 4 does not mean that we will be abandoning Battlefield 3 or working any less hard to bring you the best expansions we can."
On Wednesday, EA community manager Ian Tornay responded to questions about the announcement on Reddit, saying EA will continue to support Battlefield 3 while it also works on Battlefield 4. "There are several teams at DICE," he said. "Starting work on Battlefield 4 does not mean that we will be abandoning Battlefield 3 or working any less hard to bring you the best expansions we can. DICE and EA are dedicated to continuing our support for Battlefield 3. Just as we've continued to support and maintain Bad Company 2, we intend to continue providing the best Battlefield 3 experience we can well into the future and past the release of End Game and Battlefield 4." Additionally, Tornay confirmed that reserving Medal of Honor Warfighter will not be the only way to score entry to the Battlefield 4 beta. He said there will be "other ways" to get into the trial period, but presently, preordering that game is the only way to guarantee entry. Tornay also responded to criticisms about the timing of the Battlefield 4 announcement, which came just nine months after Battlefield 3 launched last October. "I think it's worth noting that DICE has released a Battlefield game every two years or sooner and Mirror's Edge at least every two years," he said. "I truly believe that we're in one of the best positions to be creating our next titles--Frostbite 2 has matured, we've been gathering fan feedback like crazy, Battlefield 3 continues to expand with features which we can learn from, and we've got more data about how people play than ever."
Despite EA using one big, modern-era shooter franchise to promote another, Electronic Arts' two major shooter franchises have been intentionally designed to attract different gamers, EA Labels president Frank Gibeau asserted in the latest issue of the Game Informer. Gibeau claimed that only half of Medal of Honor gamers also play Battlefield, and this was a result of planning. "We are very careful that Battlefield and Medal of Honor stay differentiated," he said. "There is an inefficiency to having two different brands coming out alternating like that; there is some upside. You don't have the annualized, sequel fatigue. With Medal of Honor we tried to embrace that the game is real. The multiplayer is different than Battlefield. We're trying to use a sequencing strategy to keep it as fresh and different as possible." Gibeau explained further, saying EA did research and found the Medal of Honor community enjoys "more authentic shooters and the story." Additionally, he stated that the real task is "figuring out how to grow both of them together." Clearly, the solution is to bundle the beta for the next popular and successful game with the retail release of the less popular and successful game. Or something. What do you think? Shenanigans?
More Shadowrunning
A second Kickstarter project set in Jordan Weisman's Shadowrun world has now been launched, following the successful $1.8 million backing of Harebrained Schemes' Shadowrun Returns a few months ago. The new project--titled Shadowrun Online--is aiming to raise $500,000 by Tuesday, August 14. It will be a free-to-play browser and tablet MMO with co-operative gameplay and player vs. player faction wars set in the world of Shadowrun, and will be developed by Cliffhanger Productions. "While our MMO is extremely modest by the big-budget standards of today, it costs far more than a development company of our size is able to afford on our own," Cliffhanger said on the project page. "Due to the licence restraints, it is hard to get traditional publishers interested, and we didn't want to give away creative control over the project, or the ability to shape the game together with you, the fans." According to the project's Kickstarter page, the collective actions of players in the game will determine the fate of the online game world with a player-driven plotline. The game will be powered by the Unity 3D game engine, and will be accessible through browsers and tablets (Windows, Mac, Android, iOS), as well as the possibility of Linux support in the future.
Wii U: Important? Or Solution in Search of Problem?
Ever-ready to provide a provocative quote, Wedbush Securities analyst Michael Pachter offered some harsh words about Nintendo's forthcoming Wii U console last week, saying during a Develop Conference presentation that the system "isn't going to work."
"I don't get it," he said. "I think that essentially this is a solution in search of a problem. I mean, somebody had an idea--'let's make the controller a tablet'--and there aren't many games that are going to take advantage of that." Pachter also claimed that Activision and publishers of other major franchises pressured Nintendo into developing the Wii U Pro Controller, a more traditional gamepad.
"I think that essentially this is a solution in search of a problem. I mean, somebody had an idea--'let's make the controller a tablet'--and there aren't many games that are going to take advantage of that.""Activision never said anything to me," he explained, "but I know that [for] big games like Call Of Duty they said, 'No, we're not putting it on there if you don't give us a conventional controller'. So they gave in." Pachter had little faith in the original Wii at launch in 2006, calling the system "gimmicky." That system exploded with regards to popularity upon launch, and is currently the top-selling current-generation console. Pachter admitted this was true, but claimed that Nintendo's success will not be repeated. "[The Wii] worked, they got lucky, [but] I don't think they're getting lucky with Wii U," he said. "I don't think they suck. I just think that they really believe that, 'If we're still novel, everything we do will work'. This isn't going to work. Hardcore gamers will buy them; hardcore Nintendo fanboys will buy it. They could put out a piece of cardboard and say that it'll play Mario and they'll buy it."
As you can probably imagine, Nintendo feels quite differently. In an interview with Gamasutra Nintendo president Satoru Iwata said, "One of the reasons we believe this is the time for Nintendo to launch the Wii U is it's going to be important for the world." A bold claim, indeed. Much of the conversation focused on whether being "first" with a new system was an important move, or a disadvantage for the company. To this, Iwata said plainly, "being first in the next generation race is not important at all." He went on to address next generation console competition from Microsoft and Sony. He said Nintendo does not care about attempting to match those consoles' power, and is instead focusing on differentiating the Wii U from these still unannounced systems. "We have not changed our strategy. In other words, we just do not care what kind of 'more beef' console Microsoft and Sony might produce in 2013," he said. "Our focus is on how we can make our new console different than [others]." With regard to how the system will be positioned, he noted that, "The pricing of Wii U is going to be one of the most important elements when it is going to be launched," Iwata said. "The environment is different. Wii U is going to be launching in a different environment than when the Wii was launched. Also, the involvement surrounding [mobile and social] businesses is different than several years ago."
Anyone care to take a stab at guessing what the pricepoint will likely be at launch? Let us know in the comments.
GamePlay Podcast: Biological Warehouse
Check out our new(ish) weekly news-quiz podcast, GameSpot Gameplay - hosted by Kevin VanOrd, and featuring Tom McShea, Carolyn Petit, Chris Watters and myself. Each week we turn the week's events into a loosely-formed quiz show format that you can play along with while listening. If that kind of thing floats your boat. Here's the latest episode, and you can subscribe to the RSS feed too.'

subset: commoncrawl


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Definiens Featured in Multiple Sclerosis Nature Medicine Publication
Posted on Wednesday, April 13, 2011
A reversible form of axon damage in experimental autoimmune encephalomyelitis and multiple sclerosis
From the editor: It is our pleasure to announce that one of our customers, Prof. Merkler, at the University of Geneva, has published an article in Nature Medicine, in which Definiens is mentioned in the supplementary methods. Here is the citation:
"….In situ automated evaluation of axonal densities
Cross-sections of spinal cords were stained by Bielschowsky silver impregnation and the axon densities were quantified automatically applying a custom-programmed script in Cognition Network Language based on the Definiens Cognition Network Technology® platform (Definiens Developer XD software). Briefly, the programmed script first discriminates between tissue and background (no tissue) by spectral difference detection. Subsequently, the area of detected tissue (region of interest, ROI) is calculated and "axonal structures" within this ROI are detected based on their dark black color. To discriminate between nucleoli of inflammatory cells and axons (both structures are stained black in Bielschowsky silver impregnation) only black structures without a faint brown-stained circumference (nucleus) were classified as "axonal structures". In a next step, multiple axons in direct contact with each other were further split into the corresponding individual axons, if the splitting improved the elliptic shape of an axon. Finally, all axons were grouped into different size-classes based on their largest diameter….." Nature Medicine doi:10.1038/nm.2324
Research Unit Therapy Development, Institute of Clinical Neuroimmunology, Ludwig-Maximilians-Universität München, Munich, Germany.
Ivana Nikić, Catherine Sorbara, Florence M Bareyre & Martin Kerschensteiner
Institute of Neuropathology, Georg-August University, Göttingen, Germany.
Doron Merkler, Mario Kreutzfeldt & Wolfgang Brück
Division of Clinical Pathology, Geneva University Hospital and Department of Pathology and Immunology, University of Geneva, Switzerland.
Doron Merkler & Mario Kreutzfeldt
Department of Physiology, Indiana University School of Medicine-Muncie, Muncie, Indiana, USA.
Mary Brinkoetter & Derron Bishop
Chair for Biomolecular Sensors, Center for Integrated Protein Sciences (Munich) at the Institute of Neuroscience, Technische Universität München, Munich, Germany.
Thomas Misgeld
Institute for Advanced Study, Technische Universität München, Munich, Germany.
Thomas Misgeld


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Sherri Shepherd has bonded so quickly with the new dog she adopted over the weekend that she's got a very important question to put before her boss.
"I'm going to ask Barbara [Walters] if I can bring her to work," The View cohost tells PEOPLE. "I'm going to get her when she's in a really good mood – after she interviews the President."
The 3-year-old black Lab, which Shepherd adopted from the Baker Bridge Rescue of Charleston, Tenn., arrived on Saturday and has been by the 30 Rock star's side ever since.
"My dog, she's on me like white on rice – she's like my shadow," says Shepherd. "Wherever I go, Ashley is right there."
The pooch, who was transported to New York City by pet rescue network Pooches on the Move, was found as a stray a year and a half ago, covered in green paint along with her puppy. Shepherd spied the dog – which she plans to rename Chloe – on Petfinder.com and decided that she had to have her.
"I specifically wanted a Lab because I had a Lab who passed away at 12," she says. "And I wanted a black dog because there is something called Black Dog Syndrome. Black dogs are the last to be adopted [because] when you take a picture of them in their cages, they look menacing behind the bars."
So far, the "grateful" adoptee is settling well into life with the actress, her 7-year-old son Jeffrey and Shepherd's husband, Lamar Sally – except for a few issues with potty training.
"She's crapping all over my house because they brought her from Tennessee and she's used to going out in the field and pooping," Shepherd explains. "She was looking at us like, 'Please. Why do I need to poop outside when I can poop right on your carpet?' But we love her."
Sherri Shepherd Rescues 3-Year-Old Lab
Courtesy Sherri Shepherd


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Palace Confirms Pregnant Kate Middleton's Due Date Is…
Some guessed May. Others June. Still more said July.
Well, it's time to cash in if you bet that Kate Middleton and Prince William would be expecting their first royal baby in ... July!
"Their Royal Highnesses The Duke and Duchess of Cambridge are delighted to confirm they are expecting a baby in July," St. James's Palace said Monday in a statement, via On the Red Carpet.
It was also noted that Kate's extreme morning sickness is improving. Good news all around!
Source: On the Red Carpet


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Football coaches, by nature, tend to be control freaks who obsess over every little detail. Many carefully organize team activities to the second.
Northwood High School coach Dennis Harris plans to give up some of that carefully thought-out control Friday night before his team's homecoming game against Rockville.
What's so important to disrupt routine? Organ donations.
Harris intends to wrap up his team's pre-game warm-ups a little early, leaving himself time to speak shortly before kickoff to the crowd about kidney donations. He'll tell his own story, how his kidneys failed him during the 2011 season and how his wife donated him one of her kidneys in July 2012. Most of all, he'll encourage fans to join the Maryland Donor Registry.
"If you're able to be a donor, be a donor," Harris said, "because the second chance that people can get from that. With a kidney, you can function perfectly with one, so if there's anybody that you can help, whether it's a person that you know or don't know, just being able to provide that person with a second chance is something that you cannot put a price tag on."
Harris said the National Kidney Foundation will be on hand, potentially providing green pom poms for cheerleaders and green wristbands for fans. Most importantly, there will be forms provided for people to register during the game as organ donors.
"I want to do something to show how thankful I am to have a second chance at life and to encourage everyone to register as an organ donor and consider giving a loved one or even a stranger a gift of life," Harris said in a statement announcing the event, which he became committed to creating once his own experience taught him about the issue.
Despite its uncharacteristically mediocre record, Our Lady of Good Counsel (3-3) has held five of six opponents below their season average for points scored.
During the lone exception, a Sept. 20 game against Gonzaga, defensive end Jesse Aniebonam, who committed to University of Maryland, College Park, and safety Kobe Walker (Kentucky) suffered injuries that knocked them from the contest.
Walker, whom Good Counsel coach Bob Milloy called "a great player," returned in a 21-0 loss to DeMatha Catholic on Friday, registering 3.5 tackles.
"He's a leader back there in that secondary, so I just hope he's still healthy," Milloy said.
Best bet
No. 6 Wootton vs. No. 5 Gaithersburg, 6:30 p.m. Friday at Richard Montgomery. Both teams are undefeated on the field, though Wootton forfeited its season-opening win over Walter Johnson, and eyeing postseason berths after missing the playoffs last season. Sam Ellis, Trevon Diggs and Jibri Woods lead Wootton's high-powered offense. The health of Northwestern University-bound Solomon Vault, who missed Gaithersburg's win over Northwest last week, could be crucial.


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Jun 09 2014
Chicken Enchiladas
This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were:
Chicken & Green Chile Enchiladas
Green Chile & Chicken Enchiladas
Enchiladas with Chicken and Green Chile
Enchiladas with Green Chile and Chicken
Green Enchiladas (grody!)
Chicken Enchiladas with Caramelized Onions, Green Chiles, and Other Really Good Stuff
So I did what I normally do when I feel myself overwhelmed with recipe title options: I stripped it down to its bare bones and called it Chicken Enchiladas.
I feel cleansed.
These are delicious! I whipped them up yesterday in an effort to use some chicken, corn tortillas, and chunks of cheese that I needed to use, and they wound up being super tasty. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be confused with my Easy Green Chile Enchiladas, which I learned to make while on a visit to Albuquerque in 2012.
Wait. Now I'm confused. So I'll just move forward with this recipe. A pretty easy, throw-together dinner!
Sprinkle some boneless, skinless chicken breasts with lots of seasoning: I used a little Cajun spice, cumin, and chili powder. Because of the other ingredients in this dish, it's best not to use seasoning mixes that contain salt. But otherwise, season away!
Note: While I cooked three breasts to begin with, I only wound up needing two. The third one was graciously gobbled by my beloved.
Heat some vegetable oil in a large skillet over medium heat and cook the chicken on both sides…
Until it's totally done in the center. This'll take a good 8 minutes or so.
And when you pull the chicken out of the skillet…
Throw the onion into the skillet!
Stir the onions and let them cook around in all that flavorful wonderment…
Until they're extremely dark and caramelized and luscious. Remove them from the pan and set them aside. These will play a pivotal role in the flavor of the enchiladas, so don't underestimate them!
Turn the heat to low and pour in 3 cans of green chile enchilada sauce.
And guess what? You can use regular enchilada sauce instead! This recipe is totes flexible that way. And that is why I ultimately decided not to incorporate "Green Chile" in the recipe title. I didn't want to pigeonhole it.
Oh, and yes: You may roast your own green chiles, place them into a bag to allow them to sweat, peel them, and puree them with other ingredients of your choice if you would prefer to make your own green chile enchilada sauce. But that wasn't how I rolled yesterday.
Let the sauce warm up in the skillet. And here you can see what I love about this kind of dish: I cooked the chicken in the skillet, then removed it cooked the onions in all the chicken flavor. Then I removed the onions and warming up the sauce in all the chicken and onion flavor. Layers of flavor, baby!
While the sauce is warming up, brown some corn tortillas either on a hot skillet or over your stovetop burner. Doesn't take very long.
You'll want to soften them a bit, and you'll want to brown them so they have a few little black flecks on them.
Meanwhile, use a fork to shred the chicken finely…
And because we're being obsessive about layering all the flavors in this dish, pour the juices from the chicken plate right into the enchilada sauce…
Also grate up a whole bunch of cheese. I will pretend that this is a cheddar-jack combination, but it's actually—wait for it—cheddar-mozzarella. I had a block of mozzarella cheese that was much closer to its expiration date than the Jack, and I made a judgment call. Sorry to cross continents!
Now you're all ready, both physically and emotionally, to assemble the enchiladas.
First, pour about 2 cups of the sauce in the bottom of a large casserole dish…
And spread it into an even layer.
Then, one at a time, dunk the tortillas into the sauce…
Sprinkle some cheese down the middle…
And some of the dark, delicious onions.
And put it seam-side down in the sauce.
Then just keep going until the pan's all filled!
Scoop whatever's left on your pan after all the enchiladas are assembled…
And do the same with the onions if you have any left!
Finally, pour on the rest of the enchilada sauce in the skillet…
And sprinkle on the rest of the cheese.
I like to sprinkle on a little chili powder on top, then it goes in the oven for about 30 minutes.
Oh my, did this ever smell good.
Now, this is the hard part, but it's very important: You need to let the pan sit about 15-20 minutes before you serve up the enchiladas. They stay together much better this way, and they'll still be nice and warm.
Serve a couple on a plate, sprinkle on some diced tomatoes, and add a dollop of sour cream.
Then add some chopped cilantro.
I'll say it again: Bada BING!
In the absence of a more cerebral description (I used all my brain power figuring out the recipe title), this was very, very yummy.
Here's the handy dandy printable!
Print Options
Chicken Enchiladas
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 8
- 16 whole Corn Tortillas
- 2 whole Boneless, Skinless Chicken Breasts
- Cumin, For Sprinkling
- Chili Powder, For Sprinkling
- 1/4 cup Vegetable Oil
- 1 whole Large Onion, Diced
- 3 cans (15 Oz. Size) Green Enchilada Sauce, Or Use Red If Preferred!
- 3 cups Grated Cheddar/Jack Cheese, More If Needed
- Sour Cream, For Serving
- Diced Tomato, For Serving
- Chopped Cilantro, For Serving
Preparation Instructions
Preheat the oven to 350 F.
One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.
Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.
Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.
Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.
Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
Remove it from the oven and let it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.
194 Comments and 17 Replies
CArolyn On Monday, June 9 at 5:52 am
Yum! Much better than the way I make them.
Rena On Monday, June 9 at 6:46 am
And much better than the Bavarian stuff we eat so often
mary beth On Tuesday, June 10 at 5:32 am
CArolyn On Monday, June 9 at 5:54 am
Yum! Much better than the way I make them!
Lu On Monday, June 9 at 5:57 am
Don't care what the recipe is named – I'm ready (physically & emotionally) to eat these babies!
Meme On Monday, June 9 at 6:01 am
Those look delish!!
MelanieH On Monday, June 9 at 6:06 am
Oh my, those look sooooo good! Now I'm craving enchiladas at 4:00 in the morning.
Phyllis Williams On Monday, June 9 at 6:18 am
Looks wonderful…we love anything Mexican.. I now have another must try recipe.
Bonnie M On Monday, June 9 at 6:20 am
Delicious!! Delightful!! I want some now!! These look soooooooo good Ree!
In the photos, it looks like you've used 3 chicken breasts, but in the recipe, you call for 2. If you use 2, will it still make 16 enchiladas? Or is it supposed to be 3?
Either way, it looks like a wonderful recipe!
I hope your weekend was a really nice one!
Have a great day!
God's Great Blessings to You, Yours, and All Creatures, Great and Small.
JC On Tuesday, June 10 at 11:14 pm
Call them anything but chicken enchiladas……nothing authentic about them……and you use canned sauce?
Marla On Thursday, June 12 at 3:48 am
Please JC, there's no need to be rude. Ree did a great job with this recipe, these were delicious anyway, and there's nothing wrong with her trying to help us busy folk whip up a quick, delicious meal. And I personally did not use canned sauce, I made my own. Ree did not say you have to use the canned variety. Please show a little more love
Charly On Monday, August 4 at 9:32 pm
Wait a minute two breast ? I roasted a whole chicken, I'm thinking I may some enchiladas in the freezer
Robin E On Monday, June 9 at 6:21 am
These look soooooo yummy. Even at 7:20 in the morning!
Becky On Monday, June 9 at 6:25 am
OMG, these look amazing!
JYM On Monday, June 9 at 6:36 am
Wow, that beautiful red plate really shows off your wonderful enchiladas! Isn't it wonderful when you can use up what you have in the fridge and have a luscious outcome? Hugs to one and all this Monday morning… hope everyone enjoyed the weekend.
Allyn On Monday, June 9 at 6:47 am
These look delicious! I finally found a good mexican place that delivers in our neighborhood, but I might still need to add this to our meal plan next week (http://girlnamedallyn.wordpress.com)
Nell On Monday, June 9 at 6:51 am
These look fabulous. I want to pin them to my recipe board but they keep coming up as your grilled veggie burritos!
Lora On Monday, June 9 at 6:52 am
I'm gonna make these tonight. Moving from Michigan to Texas at the end of the month…gonna have to learn how to make enchiladas!
Librarian Lavender On Monday, June 9 at 7:05 am
This looks really, really good! I will definitely try this recipe!
GamaAnnie On Monday, June 9 at 7:06 am
Gorgeous plate!!!
Lizy Tish On Monday, June 9 at 7:09 am
These look wonderfully yummy! Love that there are only a few ingredients so that means they are easy and will whip up quickly. Thanks!
Anna C in CT On Monday, June 9 at 7:11 am
YUM ! Having friends over tonight and will serve your recipe. This will be good.
Cheryl Barker On Monday, June 9 at 7:36 am
Love the colorful touches you add at the end with the diced tomato and chopped cilantro. Looks great!
Darcie (My Modern Country) On Monday, June 9 at 7:36 am
Green enchilada sauce is my favorite!! Hatch's brand gets my vote. I get wild and crazy and add cream cheese in with the shredded chicken!
janmaus On Monday, June 9 at 10:52 am
Another Hatch fan here! I usually make my own sauce for these, with lots of roasted poblano chilis and tomatillos, but this version looks fast, easy, and perfect for a family supper!
Jennifer Gwinn On Monday, June 9 at 7:56 am
You're making me hungry now!
Cheryl W On Monday, June 9 at 8:11 am
See how smart your followers/readers are? Bon caught the was it two or three pieces of chicken? Either way that's a bunch of enchiladas with two whole chicken breasts! Hope you have a great week! CLW
Theresa in Alberta On Monday, June 9 at 8:13 am
Would it be considered weird if I had this sudden urge to lick my computer monitor right now ;p
yogaleftie On Monday, June 9 at 8:21 am
P-dub, Thx you for your directions/photos of recipes, they are so helpful. I will try this one for sure.
Angela from Maryland On Monday, June 9 at 9:04 am
Yum, have some chicken defrosting today.
Emily MG On Monday, June 9 at 9:10 am
You make it look so easy! Thank you.
sandy On Monday, June 9 at 9:20 am
hey ree, once again a fantastic dish from you.. byw i never used fork to shred the chicken.. thanx for the post!
Alexandria On Monday, June 9 at 9:25 am
Oh, my!! These look amazing! Definitely will try these!! Thank you!!
Jeth On Monday, June 9 at 9:59 am
It is nearly 11:00 a.m. and I am ready to leave work, head to the grocery store for green chile sauce and corn tortillas and make these. They look wonderful, Ree – and simple too. I have fish and scallops out for tonight. I think I will be having these tomorrow night. Cannot wait!!
Jen Alexander On Monday, June 9 at 10:16 am
They look good. I love the plate.
dc On Monday, June 9 at 10:18 am
Looks yummy! Way better the then onions I burnt in the oven yesterday while I attempted a recipe that said to roast them that way…
Anne P. On Monday, June 9 at 10:30 am
Oh, love this version…looks absolutely delish! I made a similar dish last week, but taking the lazy way, I used a pile of thawed grilled chicken strips (store bought). Also added a can of drained and rinsed black beans. Actually came out pretty good, all things considered!
Haven't come up with a clever name for my version, like you, so if you don't mind, I'll just go ahead and borrow "Chicken Enchiladas"! Ha
samantha A On Monday, June 9 at 10:46 am
These look delicious! Do you think you could pop the chicken in the slow cooker?
Gram Ferretti On Monday, June 9 at 6:37 pm
I make my Picante Chicken in crockpot. Pour one large jar of picante sauce over 3 large chicken breast. Cook low and slow in crockpot for however long you are at work! Shred chx and serve with warmed tortillas and taco fixins. I always have leftovers. Now, I can sub in my leftover picante chx for the chx in this recipe and have a new enchilada recipe! Thanks.
Kendra On Wednesday, August 20 at 11:25 am
Chicken Tacos. I never thought of making chicken tacos. Thank you for your recipe Gram. I'm gonna try that.
Kathy McClung On Monday, June 9 at 10:52 am
Oh man! The pictures make my mouth water even at 9:30 in the morning. I have everything on hand to make this so there will be some good eating tonight!
Thanks for all the wonderful recipes and your show on The Food Channel. They inspire me everyday.
Megan W On Monday, June 9 at 10:55 am
These looks SO delicious and SO easy to prepare!!
I do have one question: Do your enchiladas come out soggy after baking? I've only made corn enchiladas once and they came out very soggy and not so appealing at all.
Stephanie On Monday, June 9 at 10:55 am
That plate!!
Loni M. On Monday, June 9 at 10:59 am
I can't wait to make this recipe. I've tried so many of your recipes and they are all wonderful.
This looks amazing, I love chicken and green chiles!!!
Adrienne @ Midwestern Belle On Monday, June 9 at 11:02 am
I have a deep love affair with enchiladas and can't wait to try these!
karen On Monday, June 9 at 11:03 am
Could I just shred a rotisserie chicken for this?
Karen On Monday, June 9 at 11:04 am
Lived in ABQ for 30+ yrs. and make enchiladas several different ways too…I do something similar to kinda get my fix for Huevos Rancheros.. (I moved to farm in Indiana) use scrambled eggs instead of chicken and fried potatoes instead of onions…yummy!! Have to have my enchilada sauce, green chilies, etc.. shipped from NM but it's worth it… notice Ree is using the same sauce as I use..it's good stuff!!
Robin Dewolf On Monday, June 9 at 11:05 am
Please add a Pinterest share button!!!!
Beki On Monday, June 9 at 11:15 am
Wow–thinking we'll have this soon! As in this afternoon!! My kid thinks they would be even better without the sauce—guess that would be chicken tacos! We're going to try it!!
ellie may in tucson, az On Monday, June 9 at 11:25 am
moaning just looking at this photo. havent made chickie enchi in a long time. my lil secret is to use those trader joes handmade corn tortillas. we live far from town too, so i keep a package of em in the freezer. since i live near tucson, i am required to make my own green chile sauce, or they will stamp my passport and toss me out on my ear. but, i have bags and bags of them, roasted, peeled, frozen and ready! AND i super-cheat by using a costco roasted chicken! thanks for the reminder ree, ive been trying to think of something delish to throw in the sun oven! when its 110 degrees, i aint heatin up the kitchen! all i need is any excuse to have sour cream. yum!
Elizabeth Beavers On Monday, June 9 at 11:29 am
Ree, can you take this recipe and just leave off the corn tortillas to make it a lower carb dish? I was thinking about just layering the chicken with the sauce, onions and cheese? Husband is diabetic and we have to watch the carbs.
Rhonda On Monday, June 9 at 11:40 am
Oh my stars, I want those now. With salsa and chips and lots of time!!! Ha. Thanks for sharing!
Cindi P On Monday, June 9 at 11:43 am
The look so good! Next time I make chicken enchiladas I will be using this recipe, they look way yummier than mine.
Tiffany P On Monday, June 9 at 11:51 am
Hands down-favorite thing to eat! Interesting the way you used the onions. Have my Grandmother's recipe for these, but will definitely try these.
Marilyn Keeven On Monday, June 9 at 11:53 am
What's the difference between the green and red sauce?
Tiffany P On Monday, June 9 at 12:46 pm
Green chilies and red chilies. I love red but green is very popular.
CMarie On Monday, June 9 at 11:54 am
I'm inspired to cook and I admit to not liking to cook, much. I think I'll make this and follow your beautiful pictures (I think it's the pictures that inspire me – and the food, of course).
Thank you!
Tiffany A On Monday, June 9 at 11:55 am
It's a good thing my mouth is a tad too small to fit my IPad into because looks amazing. I'm off to put chicken in the crockpot right now because I am a whole new level of the definition of a lazy cook.
LindaG On Monday, June 9 at 11:57 am
Thanks – I was looking for something to do with some leftover barbequed chicken – almost out-ot-date cheese, and all the other fixens which I happen to have on hand.
Diana On Monday, June 9 at 12:06 pm
Hi, Ree
I would call the chicken enchiladas, the red plate special since you have it on a red plate…
Charlotte On Monday, June 9 at 12:12 pm
These look yummy, can't wait to try them, but they need more sour cream, haha. (That's my favorite condiment with Mexican food.) I love all your recipes, by the way. Can't wait to try those caramel brownies and green chili muffins from last week's show.
Addie On Monday, June 9 at 12:21 pm
Ree, these of course, are the most simple and tasty enchiladas ever, as far as chicken goes.
I would call them " Green Chili Chickyladas."
Sara Mc. On Monday, June 9 at 12:24 pm
Oh my! Good thing computers aren't equipped with scratch and sniff or I might end up licking the monitor. I think this is going to have to make the dinner rotation sometime this week. Thanks for the great recipe.
Linda On Monday, June 9 at 12:31 pm
I will spend next week with my daughter. Might cut the recipe and fix enough for just the two of us.
Mike lopez On Monday, June 9 at 12:34 pm
All is good and faster but the trick to make the sauce stick to the corn tortillas is to use a liitle oil on the torts and this wil allow it to bind the sauce,you can spray cooking oil on them and use a griddle to heat them before dipping them into the sauce
Layne On Monday, June 9 at 12:46 pm
This is on the menu tonight and your baked ziti is tomorrow night. Yummy, yummy.
goosefeathers On Monday, June 9 at 1:01 pm
I could hear myself making unintelligible sounds poring over your photos. Mercy. I need these enchiladas.
Beckie D On Monday, June 9 at 1:20 pm
Hey Miss Ree,
I miss seeing the photo of all the ingredients lined up. Could you do that again? Thanks
This helps me a lot !
anniebreland On Monday, June 9 at 1:43 pm
All i can say is yum yum
Beverly M. On Monday, June 9 at 1:51 pm
Wow! These look so amazing. Can't wait to try them.
Diane On Monday, June 9 at 1:51 pm
Yum! This looks delicious and I can't wait to try it!
GJahnTX On Monday, June 9 at 2:47 pm
These look amazing…. must try!
Mollie Colón On Monday, June 9 at 3:20 pm
A little HELP anyone? In Ree's post, she said she used a little cajun spice on her chicken but in her printable instructions she just uses cumin and chile powder… Should I follow the printable instructions or the entire post? I don't know which one will be better but i do know spices make a huge difference!
FYI: Ree's pasta alla vodka does the same thing – she uses an extra tab of butter in her written post as opposed to the printable instructions. I do add the extra tab and it does make that dish just a little more luscious!
AngAK On Monday, June 9 at 4:51 pm
won't make much difference at all. Cajun spice will add more heat and some oregano I believe. you could use only Cajun spice, or all 3 like she does in the photos or just the cumin and chili powder. really won't make much difference when all the other stuff is added and enchiladas are baked.
Mrs. T. On Monday, June 9 at 6:55 pm
Mollie, personally, while I was picking out the green chili sauce in the grocery store, in my face was a display of packets (you know for chili and taco seasoning?). I chose a low sodium chili spice packet (Mild) and it worked absolutely perfectly and made this beautiful recipe even simpler. Have fun!
Bonnie W. On Monday, June 9 at 3:46 pm
Oh, how I love Mexican inspired food. Unfortunately, I am married to a man that prefers bland boring food, but this looks so tasty. He may just have to be forced to venture out from his ol' stand by favorites!
Karen (DomesticMuse) On Monday, June 9 at 3:50 pm
These enchiladas look amazing– my mouth is watering. I'm a sucker for anything with corn tortillas (so delicious)! I'm also drooling over the gorgeous plate! Can't wait to make these.
Norma On Monday, June 9 at 5:18 pm
I do this the "lazy" way, and layer the corn tortillas with the other ingredients, and call it a "casserole". YUMMY! (Oh…..I also add black olives!) (It's easy peasy when you use rotisserie chicken, canned sauce & already shredded cheese!)
Tonya On Monday, June 9 at 5:26 pm
Hi ree. Those enchiladas looked so yummy and oh my goodness EASY! I live with 6 males. One being my boyfriend. The range from 18, 13, 10, 8, and 4. Some are easy to cook for abd some are picky eaters. I struggle everyday on what to cook that will be easy, kid friendly and healthy. I also have a 21 whos in the army and will be home the entire month if September. Needless to say I need help on the one pot meals or easy. Either ither. I feel im running out of ideas due to pasta, pizza and our favorite tacos. Help help. Any thoughts or suggestion?
dan's wife On Monday, June 9 at 5:54 pm
Veg-head that I am, I've a hunch that these could be made w black beans rather than chicken, perhaps a tad of sour cream in there as well, and I'd be purring with the big boys.
Now, to close the eyes and contemplate the universe…..
Larilyn On Monday, June 9 at 6:03 pm
These look delicious.
And I'm going to call them Chicken Green-chiladas.
Mrs. T. On Monday, June 9 at 6:49 pm
I ran out and got the ingredients so I could make these for dinner. I can highly recommend the green enchilada sauce. My 15 year old was a bit skeptical of that, but they came out great. Everyone loved them; delicious and filling, and same skeptical teen enjoyed helping me put them together! Thanks Ree!
Angela On Monday, June 9 at 6:54 pm
WOW! Saw this on my facebook feed and i immediately stopped what I was doing to buy the ingredients I needed for tomorrow's dinner. Ive tried your recipe for your white chicken enchiladas and regular enchiladas and both were TO DIE FOR, so i'm sure these are just as delicious. Cant wait to try it!
Angela On Monday, June 9 at 6:57 pm
While I love corn tortillas, my boyfriend doesn't- do you think I can use flour toritillas?
Kristine On Tuesday, June 10 at 1:18 am
Truthfully, I have only made them with flour tortillas. Was thinking of walking on the wild side and trying corn. So if you love flour tortillas my advice is use them.
A. Caskey On Monday, June 9 at 7:09 pm
Hi, yeah, just an FYI, caramelizing onions takes time and care but well worth the effort. The ones in this recipe just look burnt, which will just be bitter tasting in the dish. The onions really only need to be sautéed until translucent, at least that's what most recipes containing onions as a base will direct you to do.
Rockabyebye On Tuesday, June 10 at 3:10 pm
Sauteeing onions until translucent is not the same thing same as carmelizing them and will not provide the same depth of flavor. Carmelized onions are dark brown by definition. You have to do it low and slow while stirring frequently so as not to burn them but it's worth the time and effort.
steverino On Monday, June 9 at 7:22 pm
I've got a super easy one, season up some boneless chicken thighs with taco seasoning, brown in a skillet, take a glass casserole dish {whatever size you want} , pour some sauce picante {enough to cover the bottom about a 1/2 " deep . Put in thighs , take some refried beans and just like grouting floor tile, spread it across the chicken + a 1/2 " . Take some of that microwaveable Spanish rice , straight out of the bag and spread that on top of the beans, about 1″ , sprinkle with whatever kind of cheese you want . Bake at 375 degrees for around 25 minutes . Heat up the torillas and eat .
Teresa On Monday, June 9 at 7:29 pm
Ree, I did not get any of your posts in my email inbox today (3 of them posted today that I see on your website). Sometime in April I started to not get any posts from you or any posts from many other bloggers I follow. Then all of a sudden I started receiving them in my inbox again a couple of weeks ago, which was great. Now today again, nothing from you, and nothing from many other bloggers either. I do not know what is happening, and it is kind of frustrating. I know it is only an email, but I really look forward to them. Is this some kind of global problem with bloggers? I figured of any blogger, you would know the scoop!!! Thanks for any insight.
Daisy On Monday, June 9 at 7:46 pm
This recipe looks simple and delicious. I can't wait to try it.
Niteowl Nancy On Monday, June 9 at 8:53 pm
Can't wait to try this recipe…looks yummy! I bet it would freeze well, too.
kathrynwitte On Monday, June 9 at 9:07 pm
What size are the corn tortillas you used?
Tina On Monday, June 9 at 9:28 pm
Ree, any paticular favorite brand of sauce you use?? This is also very delicious with leftover Turkey after Thanksgiving, if there is any…
Gregory Michael On Monday, June 9 at 9:51 pm
Great for the "In-a-hurry" mom that needs to put a great meal out for the family! Bravo, easy
and several great texture improvements to the standard chicken enchilada recipes you see
online. While I make my own tortillas and green (verde) salsa and use traditional Mexican cheese, I am going to show my two boys this recipe, so they can impress their other half on
date night! Bravo or should I say Ole'!
Sharlynn Ng On Monday, June 9 at 10:52 pm
These look amazing! I really love how many you manage to stuff into that pan and I would love to have two rolls for dinner! I really must make mexican food at home!
Christina B On Monday, June 9 at 11:01 pm
These look delicious. I wanna make them for my Gram. Totes
Stepfunny On Monday, June 9 at 11:32 pm
This sounds yummmy! Ree I want to tell you about these sauces I discovered at the grocery, they are by Frontera, Rick Bayless … There is all sorts of very interesting mixes with different Chilis and for enchiladas, tacos etc so different from American sauces best thing I have ever tasted is so simple and quick:) check them out !
May On Monday, June 9 at 11:38 pm
You have made me so hungry, it is 11:38 at night. LOL
Claudia L. On Monday, June 9 at 11:49 pm
Wow those look really good!!! I'll have to give them a try. I always use red sauce, but like green also. Glad I'm not the only one to use corn tortillas for my chicken enchiladas. Most recipes I fine use flour tortillas doesn't work for me its a texture thing lol.
Jo On Tuesday, June 10 at 1:59 am
Ohhhh! Not fair! Green enchilada sauce is non- existentant in Australia! Boooo- hoop!
Marla On Tuesday, June 10 at 4:47 am
Making these tonight with shredded pork! My tastebuds can't wait!
Marek Smialy On Tuesday, June 10 at 6:42 am
Great recipe, very nice looking dich!
Frankye Riley On Tuesday, June 10 at 7:46 am
I would use pico de gallo instead of just tomatoes on top
Tina On Tuesday, June 10 at 8:46 am
These are absolutely the best enchiladas I've ever made! Even my picky eater loved it!
Deb On Tuesday, June 10 at 10:02 am
Thank you Thank you for the chicken recipes!! Being in a home that can't have beef or pork due to severe allergic reactions all I can say is….keep em' comin!
Amber On Tuesday, June 10 at 10:24 am
I substituted ground beef for the chicken and also chile verde salsa for the enchilada sauce (to make it gluten free) and they turned out great. Thanks for the recipe Ree.
Anna M. S. On Tuesday, June 10 at 10:45 am
Hi Ree…I love your recipe, because we Mexican's usually fry the tortillas in lard or oil first before we dip them in the sauce. I will try it your way the next time I do my enchiladas! MUCHAS GRACIAS!
Erica from wa On Tuesday, June 10 at 1:31 pm
Chicken enchiladas, my absolute favorite food on the planet. These look wonderful.
laurah On Tuesday, June 10 at 1:44 pm
While this tutorial seems involved- doesn't have to be. I make this all the time but instead of wrapping each tortilla individually just layer in a pan and pile everything on and eat like lasagna—MUCH EASIER.
Also don't be afraid to try turkey, hamburger, buffalo, squirrel, venison or whatever kind of meat you want. It is all good. I have even used lentils and black beans as the base instead of meats and came out wonderful.
Enchiladas are in Ree's first cookbook and one of the recipes that has been well-used.
Stephanie On Tuesday, June 10 at 2:29 pm
Saw this recipe last night and headed to grocery now for the ingredients!
Julie Eldridge On Tuesday, June 10 at 5:41 pm
These look delicious!! Someone mentioned they layer them instead of rolling, that is what I do, too. Much faster and still tastes great! Ree, I am really curious what the brand name and pattern of the plate is? Quite a few here made mention how pretty it is but didn't ask whom made it. Thanks so much and I really enjoy doodling around your website!
Marisa Franca @ All Our Way On Tuesday, June 10 at 5:57 pm
WAIT!!!!! You can't say Bada Bing — that's Italian –you have to say OLE!!! Looks Delish!
Angela On Tuesday, June 10 at 7:57 pm
Made these tonight- one word DELICIOUS!!!


text:
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- Daily Feature September 18, 2010
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Author Comments
Rated 1.5 / 5 stars
I don't understand....
Why would you create a game that in the first level you get bombed to hell and can barely even notice your tank under the thousands of bombs being dropped on you at once? I'd hate to see what level 12 looks like.
The difficultly should increase with the games progression of the game giving you a chance to save money to buy upgrades and what not.
This game is too graphic intense as are all or most games released under ArmorGames which really has become a problem in my opinion. The visuals are nice and audio and sfx are good but that only gets you so far without playability.
Rated 5 / 5 stars
i liked it
i better get these fucking medals ya i just got all the medals and i reload the page to see if they got unlocked and it shows them still locked
Rated 5 / 5 stars
fix the medals and pretty good game :o
i am above MATT OMFG <3
Rated 5 / 5 stars
Played through the first few levels and they were pretty fun, but I'd like to have the medals fixed before I play through the rest.
Rated 4.5 / 5 stars
Great Game!
Easy when you get "Tusok" & "Hilo"...
Too Bad the Medals don't work :(
I noticed some of the words are Tagalog... ;D


text:
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August 2, 2015
WASHINGTON -- President Bush Tuesday lobbied Congress for an immigration reform bill as his staff offered information to help potential new Americans.
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The programs were launched by the New American Task Force, formed by the administration to come up with ways to help immigrants integrate into American society.
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|Posted on April 13, 2012 at 12:20 AM
It is almost mid-April and everywhere I look there is a surge of new growth occurring. The cucumber and corn seeds I started indoors late last Saturday are already emerged, and a few of the pumpkin and a single winter squash has emerged as well. I am pleased with the good germination so far, and hope the summer squash and the rest of the winter squash join the group soon too. The real growing action is happening outside though. We have had a few days of sunny and warmer weather interspersed with cooler days with rain. The net effect for the outdoor garden beds has been a real acceleration of growth. For instance, the chives have had a harvest haircut at least twice now this spring, and yet tonight they are growing lush and tall and are even setting a few chive blossoms, which the bees will appreciate.
Speaking of bees…. my husband was fortunate enough to be outside in the vicinity of our mason bee house which has five tubes of dormant bees sitting on top, during one of the warmer days we recently experienced. It was fortunate because he was there to watch several of the bees emerge from their tubes. It was pretty exciting for him to be there at just the right time to see them launch forth. Now we can only hope that they will make our garden their home and use the nest box to start a future generation.
While the garlic and the rhubarb have been up for quite some time now, the level of growth that has occurred in this past week or so has been truly amazing. The two clumps of rhubarb will soon be ready for us to begin harvesting.
The garlic has also really put on a lot of growth.
There is lots of other growth happening in the garden as well. The carrots, peas, radishes, and turnips are all up and growing. The tatsoi, lettuce, and spring planted kale are producing light harvests. There will soon be spinach and spring planted kale and swiss chard to enjoy too - they just need a little more time to fill out. The broccoli and cabbages are healthy and growing but have a way to go before they will produce their first harvests. The onions are getting fuller top growth; particularly the extra early started Ailsa Craig onions that I planted in containers on the deck. However, the real indications of the significance of the recent growth spurt can be found in a few particularly precocious plants.
I was doing a morning walk in the garden today before work and was very pleased to find a young artichoke bud forming deep in the center of one of the three plants.
That was indeed a happy surprise, but even more interesting was what I found in the greenhouse. There are tomatoes and pepper starts living there gradually being hardened off. The peppers have been blooming lately and apparently the Early Jalapeños take the "Early" part of their name quite seriously because I found a pepper fruit already formed!
I suspicion there will be more of them right behind this because these are blooming rather profusely. Of the pepper plants I am keeping for myself, most will be planted in containers in the greenhouse ultimately so they won't have much adjusting to do once permanently planted up. Also in the greenhouse are the tomato starts. The ultra-early started tomato plants are quite large now and will soon be planted out with protective covers. A new variety (to me) that I am growing this year is Silvery Fir Tree. Silvery Fir Tree is a rather compact growing tomato with lacey foliage and a reputation of being an early producer. So far, I have been quite impressed with the robustness of this variety. I guess that should have prepared me to find that they are the first out of the chute (in April mind you!) to form fruit!
My initial admiration for this tomato variety keeps growing. The real test of course will be its actual production level of ripe fruit and their taste. So far though, it has good marks for hardiness and early production and the fact that its lacey leaves are pretty to look at - works to its favor as well. All in all, it appears I have some particularly precocious plants in the garden at the moment.
Categories: Seed Starting, Tomatoes, Plants


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2011 Maybach facelift revealed [Video]
Auto China 2010 played host to the debut of the facelifted 2011 models from Maybach. The cars are being viewed by many as a last-ditch effort to keep the struggling Maybach brand alive.
Daimler's most luxury automotive brand was responsible for just 200 units sold in all of 2009. It is for this reason that rumors have repeatedly surfaced that the Maybach brand is up for sale. Most recently, Chinese automaker BYD was alleged to have made a bid to purchase Maybach, although this was denied by a Daimler spokesperson.
All signs point to either a massive overhaul, a shutdown, or a sale of Maybach. Unfortunately, the facelifted models do not dissuade us from this thought. There simply is not enough that has been done differently on the new vehicles to make us believe they will suddenly see a spike in sales of the car.
Power has only been increased by 18 hp on the S-trim level cars to 630 hp (463 kW), with slight improvements in fuel economy, while the 57 and 62 units see no power increase at all. Combine this with the new front bumper, LED lights, redesigned grille and other exterior touches and it just doesn't seem to be enough of a life preserver for the brand.
Other changes include new 19-inch wheels for the standard model, and 20-inch wheels for the S models, reclining rear seats in the 57 and 57S, and a wide range of "too rich for my blood" interior options.
We do not want to see Maybach shuttered, but perhaps the unveiling in China is actually a search for a new suitor.
Evolution of an automotive masterpiece - exciting, unique, effortlessly superior
Stuttgart - At Auto China 2010 in Beijing, Maybach will be presenting its high-end luxury sedans with added sparkle and with significantly extended high-class equipment and individualisation options. A large new chrome radiator grille confidently emphasises the legendary sedans' exceptional status. Other new highlights include the hood with a shaped edge, the trim on the front bumper with daytime driving lights featuring LED technology, high-quality, dark red tail lights and a new, exclusively developed paint and stylish wheels. In future those purchasing a Maybach 57 and 57 S will also be able to opt for the rear reclining seat from the Maybach 62 models. New items are available on request, among them seat piping which is hand-braided or refined with CRYSTALLIZEDTM Swarovski Elements, an exquisite flacon perfume atomiser and a WLAN router for wireless internet access. As an option, a 19-inch cinema screen and an overview camera for the rear passengers can be installed in the rear of the Maybach 62 and 62 S models. The output of the twelve-cylinder engine in the Maybach 57 S and 62 S has been increased to 463 kW (630 hp) but the pollutant emissions of all models have still been cut.
The facelifted versions of the Maybach sedans are even more self-confident and effortlessly superior, their charisma even more striking. The exceptional status they enjoy finds its main emphasis in the new dominant chrome radiator grille, which is meticulously produced in two different variants. In the Maybach 57 and 62 models it has 20 fine longitudinal bars, and in the Maybach 57 S and 62 S twelve solid double louvres and a "shadow strut" flag up the vehicle's tremendous power. Both arrow-shaped radiator grilles are also higher and boast significantly greater dimensions than before, and they have been assigned a more upright position.
The designers have elevated the modified hood and given it sharply defined contours. It has a contoured edge and appears distinctly arrow-shaped. A restyled, horizontally structured bumper trim gives the Maybach sedans an even broader look. Daytime driving lights featuring LED technology and bordered with a chrome insert have been integrated into the outer air intakes.
The new exterior mirrors with optimised aerodynamics for less driving noise harmonise with the striking front, whilst their large surface means improved vision. Dark red tail lights and chrome trim used on the handle in the boot lid lend the end section a powerful, distinguished look. This in turn is underlined by new high-sheen 21-spoke 19-inch wheels in titanium silver for the Maybach 57 and 62 models. The Maybach 57 S and 62 S models will in future be shod as standard with new 12-spoke 20-inch wheels in noble sterling silver. All models are available in the new Bahamas Blue paint.
Interior - superb craftsmanship
The rear reclining seat which has only been available in the Maybach sedans with a long wheelbase up until now can, with immediate effect, also be installed on the front-passenger side in the rear of the Maybach 57 and 57 S models. At the same time Maybach has enhanced the craftsmanship of the seats for all models. The look of the seat upholstery layout has been refined and given additional piping. On request the piping can also be hand-braided or adorned with valuable CRYSTALLIZEDTM Swarovski Elements. In the upper part of the seat backrest a redesigned badge in 925 sterling silver with "MAYBACH MANUFAKTUR" lettering is an impressive indication of the great love of detail and serves as a reminder of the prestigious environment in which one is travelling.
Maybach cuts an equally fine figure when it comes to the range of individualisation options available for the luxury sedans, which has been significantly extended. For the very first time there is an extremely high-quality flacon perfume atomiser available on request, having been developed exclusively by Maybach. Up until now it was reserved only for the special Maybach Zeppelin model, limited to just 100 units. As an option a large, high-resolution cinema screen with a 19-inch diagonal can now be fitted to the centre of the partition in the Maybach 62 models, as an alternative to the 9.5-inch monitors in the rear available until now. If required Maybach will also fit the vehicles which have a partition - which, incidentally, can now also be personalised with motifs of the customer's choosing - with an overview camera, via which the rear passengers are able to keep an eye on the traffic in front of them without being seen themselves - even with an opaque partition window.
Thanks to an innovative WLAN router it is even possible to enjoy wireless internet access during the journey. This state-of-the-art connection uses the fast transmission standards HSDPA, UMTS and GSM/EDGE. A new mobile phone hands-free system with Bluetooth functionality is also available in the rear. And a newly developed DVD player in the rear now also reads extended DVD formats.
As one would expect, the Maybach MANUFAKTUR showcases masterly handcraftsmanship with no compromises in the interior, where materials of the highest quality abound. There are three new interior appointments with different leather, carpet and headlining colours. New trim in selected dark brown bird's-eye maple, which can be combined with brilliant porcelain piano lacquer in the Maybach 57 S and 62 S, underline the regal ambience. As an alternative, customers can now choose from carbon-fibre trim elements with a sporty touch in various different colours, such as silver and red.
More powerful yet fewer emissions
Even though the Maybach developers have increased the output of the Maybach 57 S and 62 S by 13 kW (18 hp) to 463 kW (630 hp), they were able to reduce the consumption figures (from 16.4 to 15.8 l/100 km) and the CO2 output (from 390 to 368 g/km CO2). The output of the 57 and 62 models remained unchanged, whilst consumption (15.0 as opposed to 15.9 l/100 km) and CO2 output (350 as opposed to 383 g/km) was also cut here. All the Maybach twelve-cylinder engines meet the EU5 standard/LEV2.


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Top 20 Electronic Albums, Summer 2013
by Philip Sherburne | July 24, 2013
It's been a banner summer for electronic music. That's true of effortless, pop-infused house music, as evidenced by effervescent debut albums from Disclosure and Maya Jane Coles; it also goes for more tangled, experimental sounds, as showcased on new records from James Holden, Jon Hopkins and Lebanese musician Rabih Beaini, who also delivers a dazzling new album under his Morphosis alias. Techno comes in from the cold with bold new statements from Detroit pioneer Robert Hood and Cobblestone Jazz's Mathew Jonson, while Chicago's RP Boo pushes footwork forward with his debut album, Legacy. Maxmillion Dunbar's duo, Beautiful Swimmers, explores house music's alternate history, and a slew of artists like Airhead, Gold Panda, Mu-Ziq and The-Drum use established subgenres as jumping off points to explore possible futures.


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Article »
Three experts to talk about future of financial regulation
10/5/2010 | Phil Ciciora, News Editor | 217-333-2177; email@example.com
[ Email | Share ] CHAMPAIGN, Ill. — Three nationally known experts will discuss the future of financial regulation in the wake of the worst financial crisis since the Great Depression.
The University of Illinois Center for Business and Public Policy will host the debate, "Financial Regulation: Preventing Another Crisis," from 4 to 5:30 p.m. Oct. 12 in Deloitte Auditorium at the Business Instructional Facility, 515 Gregory Drive, Champaign.
The speakers:
- Chester Spatt, a professor of finance at Carnegie Mellon University and former chief economist and director of the office of economic analysis for the U.S. Securities and Exchange Commission.
- Andrew Busch, currency and public policy strategist, BMO Capital Markets' Investment Banking Division; senior fellow of the Illinois Policy Institute; and American Action Forum expert.
- Greg Ip, U.S. economics editor, The Economist magazine.
The lecture, free and open to the public, will be moderated by Charles Kahn, an economist and the head of the U. of I. finance department.


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'Just your heart, song and silence'
Without realizing it, Diana Haynes' faith had developed cobwebs of intellectual smugness and grown stagnant, she said. She had been comfortable with her Christian faith, but then she experienced a different kind of church service – Taize.
A Taize service, named for the French village where it originated during World War II, is a quiet, candlelit one of chanted songs, prayer and silence. Today, the Taize Community in France is an ecumenical monastic one whose services have become popular in the United States at churches of various denominations. When Diana Haynes and her husband, Robin, lived in California, they went to three Taize services per week at Presbyterian, Catholic and Lutheran churches. When they moved to Durham, they looked for a regular service to attend here.
"Taize reminded me that God is present in our hearts and that devotional song opens the heart," Haynes said.
At St. Luke's Episcopal Church in Durham, Haynes, fellow parishioner Janet Yarbrough, and assistant to the rector the Rev. Joe Hensley have organized monthly Taize services on Sunday evenings.
At the first Taize, in September, about 20 people came to the service. Last month it was 30. The next service is at 5:30 p.m. Sunday. There will be verses from Psalm 63, a reading from John, songs including "Laudate Dominum," "Gloria tibi Domine" and "In the Lord I'll Be Ever Thankful," plus others. There will be prayers and several moments of silence.
"It's really a time for people to come and just relax and sing and pray and have some time for meditation," Yarbrough said. Several of those who attend are not members of St. Luke's, she said.
"Music is such a powerful tool in reaching our innermost feelings, and that includes our spiritual feelings," Yarbrough said. "People sing and go into almost a different state of mind – people feel good, calmer, and ready to take on the world." Not everyone is cut out to meditate daily, she said, and Taize is another way to do it.
Haynes said Taize is a different structure than a normal church service. There's no sermon. Regular services engage you intellectually and in your heart, she said. Taize "is just your heart, song and silence. This is one concept in a few words repeated over and over … a way of connecting to a deeper meaning of Christianity with your heart rather than your head."
It makes her feel closer to God, she said.
"It's just a song and a silence, a song and a silence, that allows you to worship with strangers as a community," she said. Haynes hopes those in the community who don't belong to a church will know they are welcome at Taize at St. Luke's.
The theme of the Taize service on Sunday will be Thanksgiving. The following Taize service will be held at 5:30 p.m. Dec. 15. For information about St. Luke's Episcopal, visit www.stlukesdurham.org, or about the Taize Community, visit www.taize.fr.
WHAT: Taize
WHEN: 5:30-6:30 p.m. Nov. 24
WHERE: St. Luke's Episcopal Church
1737 Hillandale Road, Durham


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The little bean that could!
The Mayans drunk it over 3000 years ago. The Aztecs used it as currency. The Spanish introduced it to Europe. The British opened the first shop selling it. The Nestles, Hersheys and Cadburys made it a household name. The Americans took it to the moon. And the French turned it into a sweet dessert.
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There were seven games last night in the American Hockey League. Several teams had their season opener, some had their home opener, and for the Utica Comets, their franchise opener.
Hartford Wolf Pack 5 – Adirondack Phantoms 4 SO
Fans in Hartford were treated to a thrilling game last night to say the least. After a Chris Kreider goal in the first period, Adirondack rallied for three unanswered goals to take a 3-1 lead. However, the two clubs would battle back and forth all night until the game eventually went to a shootout. Goals by Danny Kristo and J.T. Miller lifted Hartford to the eventual 5-4 victory. Both teams combined for 110 penalty minutes in the game. Yann Danis allowed 4 goals on 19 shots in a Phantoms loss while Cameron Talbot made 31 stops in the Wolf Pack victory.
Manchester Monarchs 3 – Providence Bruins 2 SO
After a very tight 40-minutes, the Manchester Monarchs still found themselves in a 2-0 hole after two periods against the Providence Bruins. However this would quickly change in the third as the Monarchs took control, outshooting the Bruins 16-3 in the final frame alone. Goals by Andrew Bodnarchuk and Brandon Kozun drew the Monarchs even at 2. In the shootout, the Monarchs received goals by Tyler Toffoli, Jordan Weal and Andy Andreoff for the 3-2 comeback victory. Martin Jones stopped 24 shots in the victory, while Niklas Svedberg turned aside 32 in the loss.
Rochester Americans 4 – Utica Comets 1
The Rochester Americans spoiled the Comets season opener with a 4-1 victory on Friday night. Luke Adam added two goals for Rochester in the game, giving the Americans a 4-0 lead. However, the Comets would ruin the shutout bid late in the third as Pascal Pelletier tallied the first goal in the Comets franchise history. Matt Hackett sealed the win with 30 saves; meanwhile Joe Cannata made 18 saves in a losing cause.
Hamilton Bulldogs 3 – St. John's IceCaps 2
A late rush in the third period wasn't enough for the IceCaps to draw even against the Bulldogs in the dying minutes as Hamilton walked away with the win in a very tight game between the two clubs. Patrick Holland tallied a short-handed goal in the third period for the win. Eddie Pasquale made 31 saves for the IceCaps; meanwhile Dustin Tokarski made 33 saves in the victory.
Rockford IceHogs 5 – Lake Erie Monsters 2
Two goals by IceHogs Drew LeBlanc and a strong first period by the IceHogs were enough to seal the Monsters fate in this contest. Rockford outshot the Monsters 19-6 at the end of the first period, scoring three goals over that time in the win. The Monsters tallied two goals in the third but it wasn't enough to overcome the hole they had previously dug. Calvin Pickard was charged by letting in 5 goals on 24 shots; meanwhile Antti Raanta stopped 20 saves in the win.
Norfolk Admirals 5 – Binghamton Senators 0
An explosive first period, which included an Alex Grant hattrick, was enough to seal the Senators fate early in this contest. Grant tallied three goals in just over 5-minutes for the Admirals in a very one sided first period which saw Norfolk tally 4-powerplay goals thanks to a very undisciplined Senators team. Frederik Andersen turned aside 33 shots in the shutout, meanwhile Andrew Hammond allowed 5-goals on 14 shots in a losing cause.
Abbotsford Heat 3 – Milwaukee Admirals 2 OT
Greg Nemisz beat Admirals goaltender Magnus Hellberg just under two minutes into overtime on the powerplay for the victory. With time winding down in the third, an Admirals goal by Taylor Beck sent the game to the extra overtime period. Heat goaltender Reto Berra stopped 24 of 26 shots in the game to pick up the win; meanwhile Hellberg stopped 28 in the loss.
Adam Reid
@AdamReid_ @AHLWriters


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Nobody saw or knows nuthin...
Wow...Saginaw Intermediate School District = FAIL
So what are the specific factors contributing to low test scores and what steps are being taken to address these factors? I hope educators are doing more than simply trying the 'teach to the test' approach in an attempt to find a quick and easy fix. The community, and more importantly the parents of students, should be doing everything in their power to fix their public schools. A good start would be to remove trouble-makers and those who refuse to learn, freeing up resources for 'good students' and re-establishing a positive academic environment. Looking forward to thoughts and comments from other readers...
Saginaw need more people like this, great article!
Good thing it wasn't one of those 'foreseen accidents'...I hear they can be pretty nasty.
Do away with all race-based observances and have 'American History Month'.
said she heard gunshots early Monday morning between 1 a.m. and 3 a.m. "I didn't think anything about it," she said - and there's the problem...nobody thinks anything about it (the violent crime desttroying Saginaw).
Thanks for bringing race into the conversation, keep up the great work!
The best way to "revitalize / stabilize" Saginaw neighborhoods...get rid of those residents who destroy and destabilize the community, hold property-owners accountable for their property, and stop wasting taxpayer funding on corrupt "revitalization / stabilization" projects. As long as the people who drag Saginaw down continue to get taxpayer-sponsored projects, taxpayer-funded handouts, etc the same old cycle will continue (fix up an area or home, they destroy it) and Saginaw's downward spiral will continue.
"It's a very close-knit neighborhood" / 'an unruly crowd of about 100 people'...and I'm sure nobody saw or knows anything about this crime.
I don't think I'll vote at all...it seems like a waste of time given the options.
More law enforcement on the streets and a prosecutor who's willing to charge criminals to the fullest extent...time to take out the trash, Saginaw's biggest problem.
Help him pack his bags, Saginaw needs new faces in city hall.
$850k in a safe investment returning 6% a year equals roughly $50k a year in income. This guy has shown one thing time and time again...he is an idiot.
Its not too amazing when you consider the individuals pushing this agenda...
I hope the US automotive industry can pick itself up and move forward in the future...I'd really like to consider buying an American can again.
SO...these protestors are going to pay the mortgage? Good for them!
Wake up Saginaw taxpayers, you're being robbed. Demand that this worthless scam be shut down, along with other wasteful programs like it.
Michigan has so many 'cool cities' (like my hometown of Saginaw) that this young professional and his family decided to relocate to the NOVA/DC area a couple of years back. Doing so immediately took me from 'no career prospects' to 'six-figure income'...pretty 'cool' huh? Michigan has potential, but its window of opportunity is closing fast. I suggest installing more 'cool city' signs.
I have to agree at this point, the 'Great Lakes Bay area' title is getting pretty old and weak...let it go.


text: Prev | Next Purchase this photo The Herald-Dispatch file photo The Clay Center for the Arts and Sciences is located in Charleston. Gallery: Views of West Virginia Jun. 20, 2013 @ 12:01 AM The Herald-Dispatch / 2015 Here are some of the people, places and things that have shaped West Virginia. ()


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Ryan Scott Ottney
PDT Staff Writer
Local philanthropist Maycel Clark passed away Thursday evening at the age of 101.
The Clyde and Maycel Clark Foundation has made many generous investments into the local community, including the planetarium and Clark Memorial Library at Shawnee State University, Bigelow Church, Temple Baptist Church, Temple Tots, the Scioto County Welcome Center, the SOMC Hospice, the West Portsmouth Youth Sports Complex and the Clark Athletic Complex of the Portsmouth City Schools.
At age 97, Maycel Clark attended the opening of the Portsmouth City School's Clyde and Maycel Clark Athletic Complex in 2009 to unveil a plaque engraved with the image of herself and her husband hanging at the entrance.
"My husband, Clyde Clark, was a brilliant businessman who devoted his career to the Portsmouth community. I am delighted, both for myself and in his memory, to give back to our community. I see this development as kind of a rebirth. Perhaps it will help some of our young people to achieve success like Clyde Clark," Maycel Clark said at the opening.
Portsmouth School Superintendent Scott Dutey was saddened by the news on Friday, and said without the help of the Clyde and Maycel Clark Foundation, the school would not have its new facilities.
"We would never be in the position, facilities-wise, without the generous contributions of her and her family. By creating the foundation, they have left a legacy that will be very difficult to fill. The facilities that have transpired as a result of their contribution will last a lifetime and I know that's something that she and her husband believed strongly in — creating something for the children of Portsmouth and we'll never, ever be able to adequately repay or tell them how thankful we are," Dutey said.
The Clark Foundation also made many contributions to Shawnee State University.
"Maycel was a great friend and supporter of Shawnee State University," SSU President Rita Rice Morris, said. "The Clark Memorial Library and Clark Planetarium on campus were named through her generosity as a donor to the SSU Development Foundation. Her contributions have enhanced education for thousands of former, current, and future students in our region. Our thoughts and prayers are with her family and all who knew her."
Funeral services are under the arrangement of Harrison-Pyles Funeral Home in Wheelersburg.
Ryan Scott Ottney may be reached at 740-353-3101, ext. 287, or email@example.com. For breaking news, follow Ryan on Twitter @PDTwriter.


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Castle's Stana Katic and Jon Huertas Get Cozy on Set! (PHOTO)
Kate Beckett and Javier Esposito are more than just colleagues at the 12th — these butt-kicking homicide detectives have a history together, one that may involve more than your occasional platonic lunch date …
Whatever the nature of their relationship, one thing is clear — the actors who play them are just as chummy off screen as they are on!
We recently stumbled upon this adorable picture of Castle stars Stana Katic and Jon Huertas relaxing between takes. Stana is curled up on the couch, while Jon reads a magazine next to her. A whip-smart Castle fan noticed they were reenacting the famous picture of James Dean and Elizabeth Taylor from 1955. Too cute!
This isn't the first time Jon and Stana have gotten close behind the scenes. We all saw Jon steal a kiss from the lady back in December, and who could forget this beautifully candid on-set moment?
No couple will ever compare to Castle and Beckett, but these two certainly have something special.
Are you a Castle expert? Weigh in with your theories and thoughts on our Castle Facebook page!
Follow @CastleWetpaint on Twitter
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Castle Season 5
Castle Episode Guide


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