text:
Diameter: 7.000 inches
Height: 2.000 inches
Gift of Chambers Hall
GR 1855.3-6.16 (Vases F 542)
Room 71: Etruscan world
Black-glazed drinking vessel with seated hunter
Etruscan, about 300-280 BC
Probably made in southern Etruria (now in Lazio, Italy)
This wide drinking-cup is decorated with the scene of a hunter at rest, seated with his two spears and accompanied by his dog. It may perhaps be Ganymede. This style of decoration, attempting a three-dimensional representation on pottery rather than merely silhouette, was relatively rare in Etruria, and more popular among the western Greeks. This is, however, a fine example. The artist has successfully attempted some foreshortening of the figure to give perspective, and uses shading and highlight. The technique is known by an Italian term, sovradipinto ('overpainted'), referring to the overlaying of various layers of paint.
This cup can probably be taken as evidence for the influence of immigrant Greek potters and painters, though it may have been imported through trade with merchants from the Greek world.
M. Robertson, History of Greek art (Cambridge University Press, 1975)
E. Macnamara, The Etruscans-1 (London, The British Museum Press, 1990)
J.D. Beazley, Etruscan vase-painting (Oxford, Clarendon Press, 1947)


text:
Sep 22 2011
Short Ribs with Wine and Cream
I think I've established that I'm obsessed with short ribs. The first time I ever tasted one, I fainted from the sheer, slow-cooked bliss of it all. Short ribs, contrary to what many might assume, are not in the same category of the ribs people smoke and rub in barbecue sauce. They're actually nothing like those ribs. The only way I can describe short ribs is that they're a little like pot roast on a stick–only the best, most succulent and amazing pot roast you've ever tasted in your life.
I have a braised short rib recipe here on my site, and one with a more tomato-based sauce. This one is under the winey/creamy/so-darn-good sauce umbrella, and it may be my favorite one.
Since the cream sauce was so rich and decadent, I decided not to go the route of risotto or mashed potatoes or polenta or pasta. Instead, I just stuck them on top of some roasted Oklahoma mushrooms and called it a day, patting myself on the back for making such a healthy choice.
These are short ribs. I'm already excited.
Sprinkle both sides with salt and pepper…
Then brown them in a heavy pot over very high heat.
This'll just take a couple of minutes–we're just searing them at this point.
When they're seared, remove the ribs from the pot for a minute and pour in the red wine…
And beef broth. Stir it around and scrape the bottom of the pot to loosen up all the magical bits of heaven.
Return the short ribs to the pot, then (oops. forgot to do this earlier) throw in the rosemary. Give it all a little stir with a big spoon, then put on the lid, reduce the heat to low, and simmer it for about 2 1/2 to 3 hours. The ribs are like pot roast or brisket or any slow-cooked meat: they have to be cooked low and slow in order for the connective tissues to dissolve and for everything to become tender and evil, where evil means irresistibly delicious.
Sometime during the slow-cooking process, throw a bunch of mushrooms onto a baking sheet. I usually just do creminis or white buttons, but these are an assortment of crazy, freaky mushrooms…and they're all grown here in Oklahoma!
I'll post more about this at another time. I am as obsessed with mushrooms as I am with short ribs.
Anyway, roast the mushrooms as you always would: drizzle them with olive oil, sprinkle on some salt and pepper, and throw them in a 400 degree oven for about 20 minutes.
You want 'em to be nice and golden brown, so just go as long as you need to. I want to marry these mushrooms, I love them so much.
I think we'd be very happy together.
Next, take the hunks of burning love out of the pot and set them on a plate for a minute. They should be so tender, they'll look like they'd fall apart if you looked at 'em funny.
"I see you made gooseberry tarts, too. I wonder if they're as light as mine. Mine like to'd have blown away if you blew on 'em."
If you can name that movie, you have my admiration forever.
Now, back to the pot. Add in some capers, which I forget about 95% of the time, but when I remember to remember them, I'm so glad I did.
Capers are weird. And wonderful.
And weird.
Next, because it will give everything a nice tang, throw in some mustard: Dijon, grainy…anything but the neon yellow stuff will do.
Then drizzle in some heavy cream. It all suddenly makes perfect sense.
Now just bring this to a gentle boil and let it thicken up for a couple of minutes.
And…I'm dead. This looks (and tastes) (and smells) so ding dang wonderful. Winey and beefy and rosemary-y.
When you're ready to serve it up, pile some mushrooms on the plate…
Then try to make a mountain out of a couple of short ribs and drizzle on extra cream sauce. Holy…help.
Oh, and I'm sure glad I decided not to serve this with anything fattening, like goat cheese polenta or four-cheese pasta. I'm all about healthy choices, as you can see.
At the end, you can sprinkle on some more minced rosemary…or you can just set a sprig on there to be extra fancy.
But the fancy really doesn't matter. All that really matters is that when you taste of forkful of these short ribs…your life will change forever. Especially if you've never had a short rib before.
It's one of my favorite things in the entire world.
Here's the handy printable:
Print Options
Short Ribs with Wine and Cream
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 6
- 12 whole Shortribs
- Salt And Pepper, to taste
- 3 Tablespoons Olive Oil
- 1 cup Red Wine
- 32 ounces, fluid Beef Broth Or Beef Stock
- 2 Tablespoons Minced Fresh Rosemary
- 2 Tablespoons Grainy Mustard
- 1 cup Heavy Cream
- 2 Tablespoons Capers (more If You Want!)
- 16 ounces, weight Assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
- Olive Oil, For Drizzling
- Rosemary Sprig, To Be Fancy
Preparation Instructions
Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.
Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.)
After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.
To roast the mushrooms, preheat oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then roast the mushrooms until they're golden brown, about 15 to 20 minutes.
Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.
This is absolutely divine.
243 Comments and 40 Replies
Carolyn M On Thursday, September 22 at 2:04 pm
Suddenly…I am…GIDDY!!!! Good Golly Miss Molly!!! I am making this NOW!!!!!!!!!!!!! Thanks Ree! You're da Bomb!
Cindy On Thursday, September 22 at 2:15 pm
Yum! What a great fall dish. Your presentation is fabulous as usual!
I'm having a cookie giveaway on my little food blog this week. Ya'll stop by and say hey!
Gretchen On Thursday, September 22 at 2:16 pm
OOOOOOOkalhoma, where the wind come sweepin' down the plains. Love that musical. I think I have to watch that movie tonight while I drool over these pictures…
Jen @ Caved In On Thursday, September 22 at 2:19 pm
I have been seriously obsessed with short ribs recently. There's a food truck that comes by the hospital where I work and they have beef short rib tacos with a spicy sauce and lime cabbage slaw….seriously delicious. Can't wait to try this recipe to carry my obsession into autumn.
Tracee On Thursday, September 22 at 2:27 pm
Love short ribs and LOVE that mix of mushrooms I saw there. Thankfully if the store doesn't have my variety the farmers market does right now. Seems this will be on the menu this weekend when I have time to do it up right ! Thank you
Shea On Thursday, September 22 at 2:36 pm
Yum! This sounds like the perfect dish on this cool weather Thursday.
Dana On Thursday, September 22 at 2:40 pm
Oklahoma of course….where the wind comes sweeping down the plain!
Molly Elkins On Thursday, September 22 at 2:43 pm
I have never tried cooking short ribs, but WOW. I want to tonight!
Teresa On Thursday, September 22 at 2:51 pm
Looks incredible – thanks for all your wonderful recipes!
goosefeathers On Thursday, September 22 at 2:57 pm
WOW ! Decadent ! Perfection.
Bev Weidner On Thursday, September 22 at 3:06 pm
I have honestly lost all control of my motor skills.
Jo Kathryn On Thursday, September 22 at 3:17 pm
I would think EVERYONE would know that quote is from "Oklahoma!" when all the girls' dinner baskets are being auctioned off, and Laurie is up against Gertie the giggler…and they both want Curly to bid highest on their hampers. Such a wonderful movie…I've seen it time and again, and actually played "Aunt Eller" in a community production of the show years ago. What fun! Great sounding recipe!
Jessica On Thursday, September 22 at 3:20 pm
Holy crap that looks delicious. I love mushrooms and can't wait to try this! Assuming I can rustle me up some short ribs. This might be a dumb question, but I'm new here: Do you guys ever use your own livestock as your source of beef?
Karen On Thursday, September 22 at 6:18 pm
I can't give any details but no, they do not slaughter their cattle they sell them.
Hotly Spiced On Thursday, September 22 at 4:05 pm
That looks absolutely delicious. Great comfort food. Will definitely be giving your recipe a try.
Sandi On Thursday, September 22 at 4:11 pm
At first glance I read "gooseperry farts…..whaaaaat….oh, tarts. (my letter after A
doesn't work, thus goosePerry) Short rips look yummy……I sure hope P.W.
has a computer giueaway….ha (my letter after U also not working….sigh)
patimk On Thursday, September 22 at 4:15 pm
I've never made short ribs and I never roasted mushrooms so I guess it's time to try because anything with cream in it is good! Thanks.
Nancy On Thursday, September 22 at 4:20 pm
Yes, we must know what red wine! It looks SPLENDID!!!
Tracy Lawson On Thursday, September 22 at 4:23 pm
This looks just wonderful! I need to do this, and soon!
Julie On Thursday, September 22 at 4:39 pm
These look great!
"Curly, you're sittin on the stove"….
"why, I wish you'd a burned a hole in your pants"!
Zanne On Thursday, September 22 at 5:31 pm
Please, please put the feed back on full?
Ann B. On Thursday, September 22 at 5:44 pm
Our kitchen is the favorite room of our home. Everyone congregates here when we are just family or when we have company. We even have a sofa for seating to visit with each other while food is prepared.
Ann B. On Thursday, September 22 at 5:44 pm
Our kitchen is the favorite room of our home. Everyone congregates here when we are just family or when we have company. We even have a sofa for seating to visit with each other while food is prepared.
mayray On Thursday, September 22 at 6:08 pm
The quote is from Oklahoma!
ann On Thursday, September 22 at 6:14 pm
my son just informed me that his girlfriend has high expectations of (for?) my cooking skills. hasn't anyone told him that "doesn't taste like mom's" doesn't translate to better? so, now the pressure is on to cook something extra delicious and i, now, know what to make with mushrooms AND mashed potatoes or celery root. thank you so much. plus, being that i was born in oklahoma and oklahoma! is my favorite show and that i have the whole sound track on my ipod, i recognized that quote.
Karen On Thursday, September 22 at 6:17 pm
wow what a post to read while hungry after a long day at work. I will be making this as soon as the weather is cool on a Sunday which will be soon. Happy Fall! But I will be making some mashed potatoes to go with it!!!! YUM thanks
Christine On Thursday, September 22 at 6:33 pm
That looks so good. I'm going to have to try that this winter.
Cherie On Thursday, September 22 at 6:42 pm
Oh – we can't get these lovely, thick, meaty short ribs in my area of Oregon anymore. They have switched to what they call "flanken short ribs" which are nothing like the beautiful ribs you are showing here. Oh -I miss those meaty short ribs !!!!
Tip: savory is another wonderful herb that pairs well with short ribs – along with the minced rosemary you have in this recipe. YUMMY.
Brazos On Thursday, September 22 at 6:53 pm
Hi from the guy who won your knife in Houston
I never cooked short ribs until I saw your recipe. I loved them. Still trying to get her Iwife – jz) to as well. Don't know what the problem is – too fatty? She is a major carnivore
I'll try this one for sure though. Here in Tx there's a large German influence so maybe I'll server it with German egg noodles. Not the fat type I grew up with – really skinny little things. Good though.
Mumsy On Thursday, September 22 at 7:20 pm
I'm sorry this might be delicious, but…….. Has no one noticed that that first picture looks like she cooked up a bullfrog and fed it to her family!
Helena On Thursday, September 22 at 9:56 pm
Hate to admit it, but your right, but I bet it's a tasty bullfrog all the same
Amy K On Friday, September 23 at 12:54 pm
YES! I thought that too and had to do a double take!
Em On Thursday, September 22 at 7:31 pm
Oh man that looks good!
Lauren M On Thursday, September 22 at 7:42 pm
Sigh… I live in a huge city and I am having trouble finding short ribs. My husband does not understand my obsession with finding short ribs. I so desperately want to make this!
Laurie P On Thursday, September 22 at 7:56 pm
I have never, ever had short ribs and now I want them very much :-0
Doh! must look for short ribs when I get to a real town… hopefully tomorrow!
Kelly On Thursday, September 22 at 8:02 pm
I will be making these this weekend, but I will probably do a starch instead of mushrooms (the hubby doesn't like them, crazy man!) And I think that quote is from the musical "Oklahoma!" Ree- You are simply fabulous!
Shelley On Thursday, September 22 at 8:25 pm
OKLAHOMA (isn't it)???
Shelly On Thursday, September 22 at 8:34 pm
I pretty much make anything with the words "wine" and "cream" in the same sentence. Ribs too??? Well that just puts it over the top!
jan On Thursday, September 22 at 8:38 pm
I heart short ribs! can't wait to try this recipe for them!
CarolQ On Thursday, September 22 at 8:39 pm
These look wonderful! I had some sticky (like honey) short ribs at Loves' BBQ and I miss them like crazy. can you make that too? You've made most everything else and that's the only style missing! Love your photos and wish ther was taste when I lick the screen.
Caroline On Thursday, September 22 at 9:09 pm
And I'm sitting here finishing up work with nothing in the kitchen for supper except boring old leftovers. I wish I could eat the picture!
I am saving this recipe and making it this weekend!
Linda Moyer On Thursday, September 22 at 9:43 pm
The quote is from "Oklahoma"
Helena On Thursday, September 22 at 9:51 pm
I know that movie line anywhere! When I was in high school, I played in the orchestra for a production of "Oklahoma!" And besides, it's where you live. I'm just learning to appreciate short ribs. Shhh… don't tell any body this, but I come from southern women who can't cook! I'm self-taught. My grandmother could hunt it and clean it, but couldn't cook it. My mother's a germaphobe, so she was always talking about "cooking the germs out" which means the food was cooked completely dead. And then there's me. I'm the strange one who cooks with wine and olive oil and you don't need a chainsaw to cut into my baked pork chops.
janene On Thursday, September 22 at 10:03 pm
so i saw this post at about 7 this morning and couldn't stop thinking (drooling) about it all morning. of course i ran to the store at lunch to pick up some short ribs. i made this for dinner tonight (with some sauteed green beans) and the hubby LOVED it! it was just as delicious as i knew it would be… THANK YOU Ree!
Cassi Rose On Thursday, September 22 at 11:01 pm
Hi Ree!
Question… We aren't drinkers and my husband doesn't like the taste of wine.. Is there something we could use to substitute for the wine that will taste great with the cream and mustard and all, and still get a great flavor?? (I hope this isn't offensive.) Thanks!
Wendy D. On Friday, September 23 at 1:57 am
Grape juice can be substituted for the red wine, but you'll need to add some vinegar to cut the sweetness and still get a rich sauce. Maybe 1 tablespoon of vinegar.
Sally On Friday, September 23 at 12:04 pm
I'd just omit it and use more beef stock.
Amy K On Friday, September 23 at 12:56 pm
Beef stock would be another great substitute. Perhaps bump up the herbs a bit too.
Michael Womack On Friday, September 23 at 12:30 am
Oh my goodness…this looks divine!!!
And the quote is from "Oklahoma!" of course…from nasty little Gertie Cummings
CouponClippingCook On Friday, September 23 at 1:05 am
Love your step-by-step instructions (and the commentary too!) on these ribs…this is something I really haven't made before. Love the combination of mushrooms you used too. Looks so delicious. Because of your great pictures I was able to smell the deliciousness as you were cooking it!
Linda L. S. On Friday, September 23 at 1:28 am
"Chicks and ducks and geese better scurry
When I take you out in the surrey…….."
Wendy D. On Friday, September 23 at 1:34 am
Merlot would be great I think, but a Pinot Noir would be excellent as well. BV makes a nice Pinot that is not too expensive and is a good quality.
Wendy D. On Friday, September 23 at 1:43 am
I would use either a Merlot or a Pinot Noir… either would be delicious. The Merlot is dry and full bodied and the Pinot is slightly fruity, but not sweet. BV makes a good Pinot that is not too expensive and is a good quality.
annie56 On Friday, September 23 at 2:41 am
i am making this, but with earth balance vegan buttery spread and soy cream.
Tanya - Three Square Meals On Friday, September 23 at 5:50 am
I love short ribs and their home cooking flavor! I have also only had the tomato based short ribs in the past and would love to try this wine and cream base. Thanks!
Nicole Sexton On Friday, September 23 at 6:04 am
Mmmm. These look AMAZING.
Oh… and the movie is Oklahoma!
Lynne @ 365 Days of Baking On Friday, September 23 at 7:20 am
I'm forever doing barbecue sauce with my ribs, this will be a VERY welcomed change! Thanks, Ree!
Jodi On Friday, September 23 at 7:33 am
Gahh…never made or tried short ribs. But these looks delectable!
Glynis Neves On Friday, September 23 at 7:50 am
That quote is from Oklahoma! Gertie says it to Laurie as they are preparing to go to the box social. Gertie and Laurie both like Curly, but Gertie is the one he asked to the social, since Laurie spurned him.
This recipe looks amazing!
Jordan C in NC On Friday, September 23 at 8:05 am
ooooOOOOOklahoma, where the wind comes sweeping down the plain…! I was in that play in junior high. Guess where You betcha. Oklahoma!
These short ribs look amazing!
Sue On Friday, September 23 at 10:22 am
Short ribs – bring back funny memories (though not at the time)! Many, many years ago I cooked short ribs, and just as we were finishing our meal, before I could clear the table, we had unexpected company who we had to welcome into the living room, leaving the plates at the table. After they left, about an hour later, I discovered that our poodle dog had helped himself to the delicious remains of the short ribs on the table, (mainly the greasy chunks because all the good meat had been eaten) and proceeded to become very very ill!!!! He survived, but I haven't had the courage to cook them since, but this recipe looks so good I may try it. (Dog long gone, bless his heart!)
Vicki in GA On Friday, September 23 at 10:33 am
I was raised on a farm where we butchered beef.
Shortribs to me are the nastiest cut of beef and I've always hated them. I haven't eaten one since I left home when I was 17 years old.
This recipe could easily change my mind….or I could use oxtails which might make me even happier.
Lima beans and shortribs still make me gag. This recipe – not so much.
Calli On Friday, September 23 at 10:51 am
WOW! I'm not sure when I've seen a more mouth watering dinner… printing it off right away. I can't wait to make it.
Susan C On Friday, September 23 at 11:26 am
I also love short ribs, any kind of way, barbecued, in gravy. smoked, you name it and these look and sound really yummy. I think the movie was Oklahoma. I love those old musicals.
Sandi On Friday, September 23 at 11:37 am
Absolutely divine, is RIGHT!
Alison On Friday, September 23 at 12:55 pm
Can't find shortribs here unless they're boneless Can't imagine it'd be the same
Rebecca On Friday, September 23 at 2:30 pm
Ree, I just had to tell you, I made your chocolate sheet cake today. I guess my pan wasn't quite as big as yours, my cake baked fine in it but was really on the edge…. I made the yummy frosting just like you said and poured it over the hot cake. The next part you would have loved…it started pouring over the sides of the pan, dripping off the edges on to the counter top. I tried to stem the flow by licking it up with my fingers but it got ahead of even me…I was giggling to myself and thinking, you would have loved this mess. I was kinda sad when I got it all cleaned up. Just another day in my crazy life..I know you are busy but if you ever have time, check out my blog @ crossedarrowsfarm.blogspot.com From your friend across the country, Becky
Leanne On Friday, September 23 at 2:33 pm
Oh, those look so good! I can't wait for the mushroom post. I LOVE mushrooms!
Holly Bode On Friday, September 23 at 2:44 pm
Was it from "The Help?"
Theresa On Friday, September 23 at 2:57 pm
I don't have short ribs, but I do have a lovely pork loin waiting for me at home. I think I'll try to use your sauce with a pork loin and see what happens. I think I could take a bath in the wine-cream sauce.
nytesong On Friday, September 23 at 3:34 pm
You won me over with all the mushrooms. I'll have to try this. I'm having a bit of a mushroom obsession myself: http://vanillaicing.typepad.com/vanilla_icing/2011/09/pistachio-stuffed-mushrooms.html If I had them at dinner every day, I think I would still want them for lunch.
Stacey B On Friday, September 23 at 7:22 pm
Gertie! such a pest. I was Laurie in our highschool production of Oklahoma senior year, and when Gertie says that line, I really wanted to have a bake off on stage to prove her wrong — no way her gooseberry tarts were as good as mine!
Frankie On Friday, September 23 at 8:17 pm
Those looks great! It's almost cool enough in Texas to start firing up the grill without risk of heat stroke – so this will be on our "fall" menu for sure!
JanAnd On Friday, September 23 at 9:34 pm
Costco in the NW sells boneless short ribs in strips about 2″x8″. They lack the handles, of course, but just cube them up and sear them and take it from there. Try to pretend there are bones in there. I like to use them for stew because they are all the same muscle and you don't get any of those weird pieces that are dry and stringy.
kate m On Friday, September 23 at 10:57 pm
I was thinking a nice healthy side of rice would go well with all those mushrooms and sauce.
Ellie On Saturday, September 24 at 6:05 am
This looks so delicious that I would like to make it for upcoming company. However I have a rosemary hater in the midst. Could I substitute lemon or regular thyme? Thanks.
wesliane On Saturday, September 24 at 8:00 am
I just found your blog by chance, and I am delighted with. I am French and I m very interested in the kitchen of your country. thank you for all the good recipes, I'll try. This will be a bit of America in the south of France, bravo and thank you.
Lex On Saturday, September 24 at 8:51 am
I finally bit the bullet and bought a Le Creuset dutch oven, just so I could make these short ribs. After spending so much money on a pot, I might have to go without groceries for a while, but once I can afford food again, I'll be making this recipe. Thanks, PW!
Theresa On Saturday, September 24 at 10:01 am
Oooh these look so good! I am definitely trying it this week! Can you give me a little advice? I am not a big red wine fan, so I dont have any normally just lying around. What type of red wine do you suggest I use? I have marsala wine leftover from making chicken marsala. Would that work or is it too sweet for this recipe?
Thanks Ree for your help
Mary (Homesick Okie) On Saturday, September 24 at 12:39 pm
I fixed these last nite and they were delish. Even my 'don't like beef' daughter loved it. I've never cooked mushrooms like that before. Should have doubled the amount. They went fast.
Sandi On Saturday, September 24 at 12:43 pm
This sounded good until the grocery store said $7/lb. nope, can't swing that right now. suggestions of a cheaper meat that would work just as well?
Audry On Sunday, September 25 at 5:33 pm
You could try a bone-in chuck or shoulder roast. Anything with bones and a good amount of fat should work
Katie On Saturday, September 24 at 2:06 pm
This looks so good!!! PW, where did you get that white square plate you are using here? I have been looking for some good square plates and I like the shape of this one!
kimberlina On Saturday, September 24 at 4:56 pm
CAN'T WAIT to try these . . . Fall, here we come!!!!!
Katie O On Saturday, September 24 at 6:18 pm
Any ideas what to use the leftover sauce for?
Pam On Saturday, September 24 at 7:51 pm
Made this for dinner tonight! All I can say is …DELICIOUS!! Some have commented with what wine to cook with. I always generally use a Cabernet. Such a bold flavor to cook any beef dish.
Dede Duncan On Saturday, September 24 at 8:07 pm
I fixed this for dinner tonight (slight delay in the middle of simmering…power went off for an hour) and my husband is in love. What did I expect? It's slow cooked beef, of course he loved it! Actually, I loved it, too. And the mushrooms! I'm sending this recipe out to my kids. My vegetarian daughter-in-law is going to be in heaven with these mushrooms. Never thought of roasting them. Thanks so much!
A.E. On Saturday, September 24 at 9:04 pm
Can't wait to try it! Looks amazing, thanks Ree!
Rachael H On Saturday, September 24 at 9:41 pm
OOOOOOOooooooooooooohklahoma where the wind comes sweeping down the plain…(oklahoma!) If you haven't seen the version with Hugh Jackman, you haven't lived. http://www.amazon.com/Rodgers-Hammersteins-Oklahoma-London-Revival/dp/B0000C23HY/ref=sr_1_3?ie=UTF8&qid=1316918434&sr=8-3
Lena On Sunday, September 25 at 6:37 am
This will be my dinner tonight the smell of rosemary and wine are now spreading through my house here in Sweden, can't wait…
Stephanie from PA On Sunday, September 25 at 8:16 am
Read the recipe and had to try it….immediately! The only thing that delayed my progress was I had to go out to the market to purchase beef short ribs, then I sped home and begun the process! These were so dang, diggity good I couldn't believe it…..my husband couldn't believe it! I would make these again in a heartbeat! YUMMO!
Kitty On Sunday, September 25 at 10:47 am
This is my first time commenting on your site, but I just wanted to let you know I made these last night and they were AMAZING. I had never done short ribs before, and it was so easy and delicious I just had to come here to thank you.
For those looking for mushroom substitutes, I quickly sauteed some spinach and minced garlic in butter instead, and had some crusty bread on hand to mop up the sauce. Also, I realised at the last minute that I was out of beef stock, so I had to use chicken instead and they still came out perfect.
Wendy F On Sunday, September 25 at 11:33 am
These were the best! Even my kids said this was the best meal we'd had in ages. Worth the time! (and really good over mashed potatoes.
Bridget from Refined Vintage On Sunday, September 25 at 3:57 pm
Your photos are amazing, I think I can even smell & taste this dish already! This will be so delish this fall as the weather is turning cooler. I recently found your show on Food Network, I went to my computer right after and printed out the recipe for blackberry cobbler, sounded so easy, I am your newest fan!
Katie D On Sunday, September 25 at 4:08 pm
Help! The beef broth: salted or unsalted?
MommyGirl On Sunday, September 25 at 5:48 pm
Hi Ree,
I was wondering if you used a dutch oven for this recipe and if so, what brand and size? I have been looking online and in stores for a good brand/price. I have a family of 6 also and was thinking that the 8 quart size or larger would be best, what do you think?
Thanks for your help. God bless you.
Terri in Texas On Sunday, September 25 at 6:04 pm
I made these last night. The ribs were fall off the bone delicious. BUT…..after I cooked for 21/2 hours there was so much fat floating on the top. I'm sure it's me, but when I added the cream, it curdled instantly. I probably did something wrong….but it wouldn't thicken either. The flavor was still good, but it was watery, and curdled! The beef and mushrooms alone were excellent! I will probably try some other kinds of braising liquid next time, but I love the method of cooking the short ribs.
Robin in Short Pump On Sunday, October 2 at 7:39 pm
Terri, my sauce wouldn't thicken either, although mine didn't curdle. I'm thinking I should have removed the grease before adding the cream…
Meghan Terry On Sunday, September 25 at 6:24 pm
Cooked these for my Mom's 70th birthday dinner last night for 6 guests…. UH-MA-ZING! People went nuts. Thanks!
Diana On Sunday, September 25 at 6:53 pm
I usually make Beef Brasato with short ribs, this looks like a nice change of pace!
Allison B On Sunday, September 25 at 9:30 pm
Did anyone have a problem with getting the sauce to thicken up? Any suggestions?
J Boone On Sunday, September 25 at 10:51 pm
I think I need to throw a party. "What's the occasion?", they'll ask.
"Why, I'm just serving short-ribs, Pioneer Woman-style, that's all", will be my reply.
Bobbi On Monday, September 26 at 7:47 am
I made this over the weekend – YUM! This was delicious! Thank you for this great recipe.It was actually really easy to make!
Claire in CO On Monday, September 26 at 10:37 am
The movie quote is from Oklahoma! Not read through all the comments to see if anyone else got it, I'm sure they did… but I'm just seeing this post after a busy weekend of football and baseball
Oooooo -klahoma! No one mentions that musical around me as I always break into song. At work, in the car, at home, doesn't matter… I'm singing now as a matter of fact.
I can't find cute lil meaty short ribs like these at my grocery store. They're all fatty and no-so-meaty
Mary from So.Dak On Monday, September 26 at 1:58 pm
When I was a little girl my mom would send me down to "gramma Wipf's" place to pick gooseberry's so she could make a pie out of them. She wasn't our gramma, the place was abandoned but the bush remained there to supply gooseberries for many years. They were round and a pretty light lemony green color and ever so tart but they made one heck of a pie. Don't see them around anymore. Look forward to trying a different recipe for short ribs and this looks like the one to try, thanks Ree
Jerry Ko | Simply Good Eating On Monday, September 26 at 3:28 pm
I think I can have 2nd and 3rds of this right here. Thanks for sharing this recipe
Extreme Coupon Guy On Monday, September 26 at 5:30 pm
I love your blog I will definitely bookmark you!
Can't wait to try this Short Ribs and Wine Recipe
I have a free coupon site that has all name brand coupons http://free-coupon.info if you have time check it out
Misty Milam On Monday, September 26 at 7:14 pm
So I made this. It was to die for. Better then any pot roast I have had. My small store did not have fresh rosemary so I just used 1tbs of dried instead. It was still very very good. My four year old ate 2 ribs and these were meaty. Well done Ree

subset: commoncrawl


text:
Learning about customer discovery from Bob Dorf was only the first step. Now participants need to use that knowledge and tool to develop their venture ideas.
Participants worked with their teams or with other participants on the business model canvas during the lunch session. After returning from the one-hour break, some of them had the opportunity to present their canvas and get critiques from Dorf in front of the audience.
Here are some of the highlights of Business Model Canvas workshop:


text:
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White Chili with Cornbread Rating: 5 Recommend: Y Comments: I made this recipe using chicken breasts that I had roasted skin-on and then coo...


text:
T-Mobile has an update ready for the Samsung Exhibit II 4G that brings the phone's software build to T679UVLE1. The major element of the update that leaves the phone's software at Android 2.3.6 isn't what it enhances or fixes with the software but rather a rebranding effort that now has the handset going by the name of Galaxy Exhibit 4G.
Other than the new name, users can expect a security patch, general stability improvements, and improvements to WiFi calling and the phone's camera app. The rollout will commence May 30th and continue through June 15th.
[T-Mobile via AndroidPolice]
Continue reading:
- T-Mobile letting you beat the Black Friday ru
- New Magenta Deal Days coming next weekend
- T-Mobile Android Lineup vs iPhone Offering Co
- T-Mobile's Black Friday Plans Revealed;
TAGS: Samsung Exhibit II 4G , Samsung Galaxy Exhibit 4G


text: This abstract photography by Genette Nicolas is titled: Divergence on life, Here is a paragraph of what he has to say about his project, to find out the full meaning, head over to his website. "No longer interested by the world around us, we find ourselves fascinated by the small things few people notice, trying to find we don't know what, for as long as the sparl to live is maintained. Every single spark is picked up, scrutinised, studied, felt, and lived! But once each spark has been absorbed, the way forward dissipates into an emptiness requiring constant feeding. Nothing is too complex not to be tackled."


text:
State Wildlife troopers in Sitka have charged the Sea Mountain Golf Course groundskeeper for attempting to poison brown bears.
Wildlife Trooper Jake Abbott says the investigation shows golf course employee, Kevin Taranoff, placed food laced with anti-freeze coolant near the Sea Mountain Restaurant.
The poisonous food could be what killed two dogs that visited the area last week.
A month ago, the bears tore holes in the golf course. At Taranoff's request, the Department of Fish and Game set a bear trap, but Abbott says Taranoff ended up taking matters into his own hands.
"At that time the grounds keeper had made some comments along the lines of 'if you don't deal with the bear I will.' So upon hearing that I became suspicious that this person had most likely attempted to poison the bears as a way of dealing with the bear problem," Abbot says.
Taranoff told several Sea Mountain employees about his attempt to poison the bears, Abbott says. After the dog deaths and those conversations, Abbott filed charges and cited Taranoff on Wednesday.
"He subsequently admitted that he was the person who had tried to poison the brown bears," Abbott says.
Taranoff acted alone without the permission or knowledge of golf course management. He is facing a maximum penalty of a $10,000 fine, or one year in jail, or both.


text:
Hockey: Dawson at the double to save Leek
Posted: October 09, 2012|
PAUL Dawson's double earned Leek a 2-2 draw from their National Conference home clash with Khalsa.
Dawson put the Moorlanders ahead in the first half, but the visitors struck either side of half-time to leave Leek on the back foot.
However, the hosts' penalty corner expert rode to the rescue once again to earn his side a share of the spoils.
Leek were ahead as early as the sixth minute when Jared Oliver drew a foul from a defender and Dawson duly dispatched the resulting penalty corner.
The goal settled the hosts and they passed the ball around, although they couldn't find the necessary cutting edge to increase their advantage.
Leamington-based Khalsa had been content to drop deep, but a rare attack saw Hew Hayer convert a cross with the aid of a deflection to draw the teams level.
The Moorlanders, though, continued to put the squeeze on the visitors in the second half, and it appeared only a matter of time before they re-established their lead.
And a goal duly arrived... although it was Khalsa who were left celebrating.
A slick counter-attack was expertly finished by Amritpal Atwal to leave Leek contemplating a first home league defeat of the campaign.
However, Dawson popped up to rescue a point when he executed a fine finish from another penalty corner to make it 2-2.
NORTH Stafford were pegged back by a last-minute equaliser in their 1-1 draw with Worcester in Midlands Division One.
North Stafford, looking to make a winning start to their home campaign, were slow out of the blocks, but gradually grabbed a foothold in the game.
And it was no surprise they took the lead when Amaan Merali took his time to wait for a lofted ball to settle in the D before blasting the ball past the keeper.
The home side had further chances to add to their tally, with Randall Moore in sublime form as he prompted and probed.
But chances came and went, which proved costly in the final minute when a rare Worcester foray resulted in a penalty corner, which was converted.
CREWE Vagrants were edged out in a nine-goal home thriller by City of Manchester in their Northern Division One encounter.
The Cheshire side made the worst possible start as they found themselves 2-0 adrift with just two minutes on the clock, aided by some generous defending.
Crewe tried to respond, but appeared shell-shocked as Manchester continued to threaten with repeated attacks.
Crewe had started to find fluidity with their passing, but a tough task became even harder when the visitors slotted home their third of them afternoon.
The half-time interval at least gave Crewe time to regroup, and they quickly put themselves back in the game shortly after the break.
Pete Cornell connected with a cross from the right and slammed home from close range to reduce the arrears to 3-1.
Manchester quickly re-established their three-goal advantage, although a rejuvenated home side continued to launch their fightback.
Andrew Ticehurst rounded off fine work by Cornell and Tim Alexander, before Ed Beak slotted home to make the score 4-3.
Manchester scored again to seemingly put the result beyond doubt, although Chris Regan's late strike reduce the deficit once more.
And Crewe were given a golden opportunity to level when they were awarded a penalty, but Dave Holland skied his effort over the bar to let Manchester off the hook.
National Conference: Leek 2, Khalsa 2.
Midlands Division One: North Stafford 1, Worcester 1.
Northern Division One: Crewe Vagrants 4, City of Manchester 5.
Other: Leek 4ths 3, Nottingham University 4ths 2; Leek 5ths 6, Beeston 5ths 1; Sutton Coldfield 5ths 6, Leek 6ths 0; Bridgnorth 5ths 1, North Stafford 4ths 1.
Cannock 1, Leek 1sts 0; Leek 4ths 2, Wolverhampton 1.


text:
Apr 25, 2012
Photography By: John Zhang
Words By: John Zhang
Formula Drift 2012 Round 1: Streets of Long Beach
Formula Drift is finally back in full swing and we're excited to bring you the coverage. There were plenty of rookies this year that competed in the qualifying but not too many made it to the final 32. Along with the high number of rookies, there were also plenty of crashes too. Nevertheless, it was action-packed and a huge adrenaline rush to watch from the sidelines. Hopefully you get the same rush with our coverage.
Arrived early in the morning to watch the drifters and their teams setup.
Drifters' meeting.
Dai was looking energetic and ready to rock.
The Falken team always puts on a show. Unfortunately, the Saturn Sky got into a bad fight with the wall. I'm not sure whether the car will be back or not.
A D1 drift car makes an appearance at Formula D. Super sick.
Tony Angelo, once a Formula D judge, is now back in Ken Gushi's old Scion Tc and drifting this year.
Ken Gushi's new Greddy FR-S.
Frederic was looking good as usual.
Matt Powers finished fourth, not a bad way to start this year.
One of the most hyped rookies of this year is Daigo Saito, the Formula Drift Asia champion. He's quick.
Ken Gushi killing it.
One of the epic battles of the day. Two Japanese guys go head to head: Dai versus Ken.
And perhaps the most epic battle of the day Dai versus Daigo, North American versus Asia champion.
Fighting for the top spot. At the end of the day, Justin took the win.
Be sure to check out the rest of the gallery for more drift coverage.
Leave a comment below to let us know what you think.
Editor: John Zhang


text:
Econazole Nitrate Cream
NIH Scientists Discover Molecule Triggers Sensation of Itch »
"Scientists at the National Institutes of Health report they have discovered in mouse studies that a small molecule released in the spinal cord triggers a process that is later experienced in the brain as the sensation of itch.
The small"...
Read the NIH Scientists Discover Molecule Triggers Sensation of Itch article »
Econazole Nitrate Cream
Overdosage of econazole nitrate in humans has not been reported to date. In mice, rats, guinea pigs and dogs, the oral LD 50 values were found to be 462, 668, 272, and > 160 mg/kg, respectively.
Econazole nitrate cream is contraindicated in individuals who have shown hypersensitivity to any of its ingredients.
Last reviewed on RxList: 5/27/2008
This monograph has been modified to include the generic and brand name in many instances.
Econazole Nitrate Cream FDA Prescribing Information
Additional Econazole Nitrate Cream Information
Report Problems to the Food and Drug Administration
You are encouraged to report negative side effects of prescription drugs to the FDA. Visit the FDA MedWatch website or call 1-800-FDA-1088.
Women's Health
Find out what women really need.


text:
Tuesday, July 23, 2013
The Dorchester District Two Board of Trustees approved the issuance of $60,000,000 in Bond Anticipation Notes (BAN) Monday night.
A BAN is a short-term interest-bearing security issued in advance of a larger, future bond issue. BANs are smaller short-term bonds that are issued by corporations and governments, such as local municipalities wishing to generate funds for upcoming projects. The issuing bodies use the bond anticipation notes as short-term financing, with the expectation that the proceeds of the larger, future bond issue will cover the anticipation notes.
Simply put, a BAN is type of loan to a school district or municipality guaranteed by taxes. In this case, the bond referendum guarantees that the BANs will be paid with the increase in millage (rate per 1/1000 of a dollar).
The next step, said Allyson Duke, director of business services, is to create a prospectus, watch the market and be ready to make a decision to sell as soon as a good offer comes in.
The Journal Scene is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not The Journal Scene.
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text:
Students take control of county government, for one day
Dozens of high school students from Henrico County got a firsthand look at the county's general government and public schools administrations earlier this month when they shadowed elected and appointed officials for the 55th annual Student Government Day.
Student Government Day, held March 1, matched 93 students from nine high schools with such leaders as members of the Board of Supervisors and School Board, county manager, superintendent of schools, department directors and judges. The students, most of whom are seniors, spent the day learning the responsibilities of various departments and gaining insight into how local government works with and on behalf of the public in a democracy.
"It is the very best government on the face of the Earth," County Manager Virgil R. Hazelett told the students. "It does work because of the people we elect. We may not always agree, but it does work."
Student Government Day started Wednesday at Hermitage High School with a ceremony in which many of the students took the oath for their respective positions. All of the students reported to work early Thursday and spent the day asking questions and interacting with various officials. Students also had opportunities to tour the county jail and register to vote.
For students who worked at the Henrico Government Center on East Parham Road, the day culminated with a student-run meeting of the board of supervisors, which included rigorous questioning and debate over such issues as regulations on the discharge of air-powered guns, a contract for renovation and expansion of Fire Station 13 and a stream restoration project near Skipwith Elementary School.
Student Government Day is sponsored by the Kiwanis clubs of North Richmond, Tuckahoe and Greater Richmond.
10th annual Filipino Festival coming in August
The 10th Annual Filipino Festival will be held Aug. 7-8 at Our Lady of Lourdes Church, 8200 Woodman Rd., beginning with opening ceremonies at 5 p.m. Friday and continuing with live entertainment, food and exhibits until 10 p.m. On Saturday the festival will take place from 10 a.m. to 10 p.m. with a full schedule of performances featuring traditional Filipino dance, music and song.
Filipino cuisine, including BBQ, pansit, lumpia, adobo, halo-halo, lechon, empanada and leche flan, will be available for purchase. The festival will also feature a children's area, church tours, exhibits, and health screenings. > Read more.
CMoR reopens at new Short Pump site
The Children's Museum of Richmond last week opened its new Short Pump location at Short Pump Town Center, to the delight of children who attended a sneak preview of the location July 10. The new facility, located under the forthcoming LL Bean store (formerly the food court) is 8,500 square feet in size – much larger than CMoR's former Short Pump location at West Broad Village, which opened in 2010. The new space includes The CarMax Foundation Service Station, the Silver Diner, a grocery store, a performance stage and an art studio, as well as a giant Light Bright Wall. > Read more.
Weekend Top 10
The Virginia Hispanic Chamber of Commerce and Henrico Police are both presenting community events tomorrow, Aug. 1. The Feria Community Resource Fair at Richmond International Raceway brings together community service providers, embassies/consulates from Latin American countries, government agencies, nonprofit organizations and corporations that impact the Latino community. The Division of Police's Community Day will feature demonstrations and displays from police, fire, animal protection and sheriff's office, as well as family activities, food, entertainment and more. Other events this weekend include wine, chess and theatre! For all our top picks this weekend, click here! > Read more.
3 community meetings planned about September UCI championship cycling races
Three Henrico students participating in 8-day James River Expedition
CASA volunteers sworn in
Police arrest man in upskirting case
Business in brief
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Jul. 16, 2015Click here to read the print edition.
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Minion mania
Weekend Top 10
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Weekend Top 10
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Obituary – Bernice Lauterbach
Obituary – Marion P. Breschel
Obituary – Marian S. Blankenship
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10th annual Filipino Festival coming in August
CMoR reopens at new Short Pump site
Prince George man wins Walmart Bass Fishing League event in Henrico
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The greatest love of all
My daughters' other dads
All hail to mothers and the hardest job of all
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Athlete of the Week – July 3: Kayla Sell
Athlete of the Week – June 19: Sydney Whitaker
Steward School's Enright drafted by NY Mets
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CalendarInnsbrook After Hours will present ZZ Top, with special guest Blackberry Smoke, at 6 p.m. ZZ Top is the longest running major rock band with original personnel intact and, in… Full text


text:
Emily Winslow, MD, FACS Print Friendly PageFaculty, University of Wisconsin School of Medicine and Public Health
Dr. Winslow is certified by the American Board of Surgery. Dually trained in surgical oncology and transplant surgery, she specializes in hepatopancreaticobiliary (HPB) surgery. Her clinical interests include pancreatic cancer, cholangiocarcinoma, liver metastases, gall bladder cancer and biliary injuries. She performs open surgery to include pancreaticoduodenectomy, liver resection, distal pancreatectomy and bile duct resection. She also employs minimally invasive surgical techniques to treat problems of the liver, bile ducts, gallbladder and pancreas. These include laparoscopic liver and pancreas resection, as well as ablation techniques.
UW Health Clinics
Regional Specialty Clinics
Hospital Affiliation(s)
UW School of Medicine and Public Health
|Department of Surgery
Professional Certifications and Education
|Board Certification
Hepatopancreaticobiliary Surgery, Washington University Medical Center, St. Louis, MO, 2007
Transplant Surgery, Northwestern Memorial Hospital, Chicago, IL, 2009
Barnes-Jewish Hospital, St. Louis, MO
Barnes-Jewish Hospital, St. Louis, MO
Boston Medical Center, Boston, MA
|Medical School
Harvard Medical School, Boston, MA, 1999
|Medical interpreters are available to help patients communicate with hospital and clinic staff. For more information, please contact interpreter services at (608) 262-9000.
Our doctors provide a wide range of services. The following list represents some, but not all, of the procedures offered by this physician.
- Ablation of Liver Tumors
- Cytoreductive Surgery with Hyperthermic Intraperitoneal Chemotherapy (HIPEC)
- Gastric Resection
- Hepatopancreaticobiliary (HPB) Surgery
- Laparoscopic Gallbladder Surgery for Gallstones
- Laparoscopic Liver Resection
- Laparoscopic Liver Surgery
- Laparoscopic Pancreas Surgery
- Liver Resection
- Pancreatectomy
- Pancreatic Resection
- Removal of Neuroendocrine Tumors
- Repair of Bile Duct Injuries
- Resection of Gallbladder Cancer
- Small Bowel Resection
- Whipple Procedure
Programs & Conditions
- Biliary Injuries
- Cholangiocarcinoma
- Colon and Rectal Cancer
- Gastrointestinal Cancer
- Liver Cancer
- Liver Metastases
- Pancreatic Cancer
- Stomach Cancer
Dr. Winslow's research interests are largely clinical and center around patients with pancreatic cancer, neuroendocrine tumors, and colorectal cancer metastatic to the liver. In addition, she is interested in outcomes studies in patients with hepatobiliary malignancies. She is currently pursuing a master's degree in Clinical Investigation at the Institute for Clinical and Translational Research.
PubMed Articles
Schmocker RK Vang X Cherney Stafford LM Leverson GE Winslow ER .
Involvement of a surgical service improves patient satisfaction in patients admitted with small bowel obstruction. Am J Surg. 2015 Aug;210(2):252-7
[PubMed ID: 25886702]
Adesoye T Daleo MA Loeffler AG Winslow ER Weber SM Cho CS .
Discordance of Histologic Grade Between Primary and Metastatic Neuroendocrine Carcinomas. Ann Surg Oncol. 2015 Jul 21;
[PubMed ID: 26193965]
Schmocker RK Cherney Stafford LM Siy AB Leverson GE Winslow ER .
Understanding the determinants of patient satisfaction with surgical care using the Consumer Assessment of Healthcare Providers and Systems surgical care survey (S-CAHPS). Surgery. 2015 Jul 17;
[PubMed ID: 26195107]
Postlewait LM Squires MH 3rd Kooby DA Poultsides GA Weber SM Bloomston M Fields RC Pawlik TM Votanopoulos KI Schmidt CR Ejaz A Acher AW Worhunsky DJ Saunders N Swords D Jin LX Cho CS Winslow ER Cardona K Staley CA Maithel SK .
The Prognostic Value of Signet-Ring Cell Histology in Resected Gastric Adenocarcinoma. Ann Surg Oncol. 2015 Jul 9;
[PubMed ID: 26156656]
Dann GC Squires MH 3rd Postlewait LM Kooby DA Poultsides GA Weber SM Bloomston M Fields RC Pawlik TM Votanopoulos KI Schmidt CR Ejaz A Acher AW Worhunsky DJ Saunders N Swords DS Jin LX Cho CS Winslow ER Russell MC Staley CA Maithel SK Cardona K .
Value of Peritoneal Drain Placement After Total Gastrectomy for Gastric Adenocarcinoma: A Multi-institutional Analysis from the US Gastric Cancer Collaborative. Ann Surg Oncol. 2015 May 29;
[PubMed ID: 26023037]
Squires MH 3rd Kooby DA Poultsides GA Pawlik TM Weber SM Schmidt CR Votanopoulos KI Fields RC Ejaz A Acher AW Worhunsky DJ Saunders N Levine EA Jin LX Cho CS Bloomston M Winslow ER Russell MC Cardona K Staley CA Maithel SK .
Is it time to abandon the 5-cm margin rule during resection of distal gastric adenocarcinoma? A multi-institution study of the U.S. Gastric Cancer Collaborative. Ann Surg Oncol. 2015 Apr;22(4):1243-51
[PubMed ID: 25316491]
Squires MH 3rd Lad NL Fisher SB Kooby DA Weber SM Brinkman A Sarmiento JM Scoggins CR Egger ME Cardona K Cho CS Martin RC Russell MC Winslow E Staley CA 3rd Maithel SK .
Value of primary operative drain placement after major hepatectomy: a multi-institutional analysis of 1,041 patients. J Am Coll Surg. 2015 Apr;220(4):396-402
[PubMed ID: 25724607]
Egger ME Squires MH 3rd Kooby DA Maithel SK Cho CS Weber SM Winslow ER Martin RC 2nd McMasters KM Scoggins CR .
Risk stratification for readmission after major hepatectomy: development of a readmission risk score. J Am Coll Surg. 2015 Apr;220(4):640-8
[PubMed ID: 25667144]
Hasan HY Hinshaw JL Winslow ER .
Growth assessment of hepatic venous malformations—reply. JAMA Surg. 2015 Apr;150(4):371
[PubMed ID: 25693046]
Schwarze ML Barnato AE Rathouz PJ Zhao Q Neuman HB Winslow ER Kennedy GD Hu YY Dodgion CM Kwok AC Greenberg CC .
Development of a list of high-risk operations for patients 65 years and older. JAMA Surg. 2015 Apr;150(4):325-31
[PubMed ID: 25692282]
Vollmer CM Jr Lewis RS Hall BL Allendorf JD Beane JD Behrman SW Callery MP Christein JD Drebin JA Epelboym I He J Pitt HA Winslow E Wolfgang C Strasberg SM .
Establishing a quantitative benchmark for morbidity in pancreatoduodenectomy using ACS-NSQIP, the Accordion Severity Grading System, and the Postoperative Morbidity Index. Ann Surg. 2015 Mar;261(3):527-36
[PubMed ID: 25268299]
Acher AW Squires MH Fields RC Poultsides GA Schmidt C Votanopoulos KI Pawlik TM Jin LX Ejaz A Kooby DA Bloomston M Worhunsky D Levine EA Saunders N Winslow E Cho CS Meredith K Leverson G Maithel SK Weber SM .
Can the risk of non-home discharge after resection of gastric adenocarcinoma be predicted: a seven-institution study of the US Gastric Cancer Collaborative. J Gastrointest Surg. 2015 Feb;19(2):207-16
[PubMed ID: 25373704]
Jin LX Moses LE Squires MH 3rd Poultsides GA Votanopoulos K Weber SM Bloomston M Pawlik TM Hawkins WG Linehan DC Strasberg SM Schmidt C Worhunsky DJ Acher AW Cardona K Cho CS Kooby DA Levine E Winslow ER Saunders ND Spolverato G Maithel SK Fields RC .
Factors Associated With Recurrence and Survival in Lymph Node-Negative Gastric Adenocarcinoma: A 7-Institution Study of the US Gastric Cancer Collaborative. Ann Surg. 2015 Jan 20;
[PubMed ID: 25607760]
Hasan HY Hinshaw JL Borman EJ Gegios A Leverson G Winslow ER .
Assessing normal growth of hepatic hemangiomas during long-term follow-up. JAMA Surg. 2014 Dec;149(12):1266-71
[PubMed ID: 25321079]
Squires MH 3rd Lad NL Fisher SB Kooby DA Weber SM Brinkman A Scoggins CR Egger ME Cardona K Cho CS Martin RC Russell MC Winslow E Staley CA Maithel SK .
The effect of preoperative renal insufficiency on postoperative outcomes after major hepatectomy: a multi-institutional analysis of 1,170 patients. J Am Coll Surg. 2014 Nov;219(5):914-22
[PubMed ID: 25260685]
Miura JT Amini A Schmocker R Nichols S Sukato D Winslow ER Spolverato G Ejaz A Squires MH Kooby DA Maithel SK Li A Wu MC Sarmiento JM Bloomston M Christians KK Johnston FM Tsai S Turaga KK Tsung A Pawlik TM Gamblin TC .
Surgical management of hepatic hemangiomas: a multi-institutional experience. HPB (Oxford). 2014 Oct;16(10):924-8
[PubMed ID: 24946109]
Lee MK 4th Lewis RS Strasberg SM Hall BL Allendorf JD Beane JD Behrman SW Callery MP Christein JD Drebin JA Epelboym I He J Pitt HA Winslow E Wolfgang C Vollmer CM Jr .
Defining the post-operative morbidity index for distal pancreatectomy. HPB (Oxford). 2014 Oct;16(10):915-23
[PubMed ID: 24931404]
Kooby DA Lad NL Squires MH 3rd Maithel SK Sarmiento JM Staley CA Adsay NV El-Rayes BF Weber SM Winslow ER Cho CS Zavala KA Bentrem DJ Knab M Ahmad SA Abbott DE Sutton JM Kim HJ Yeh JJ Aufforth R Scoggins CR Martin RC Parikh AA Robinson J Hashim YM Fields RC Hawkins WG Merchant NB .
Value of intraoperative neck margin analysis during Whipple for pancreatic adenocarcinoma: a multicenter analysis of 1399 patients. Ann Surg. 2014 Sep;260(3):494-501; discussion 501-3
[PubMed ID: 25115425]
Sutton JM Kooby DA Wilson GC Squires MH 3rd Hanseman DJ Maithel SK Bentrem DJ Weber SM Cho CS Winslow ER Scoggins CR Martin RC 2nd Kim HJ Baker JJ Merchant NB Parikh AA Abbott DE Edwards MJ Ahmad SA .
Perioperative blood transfusion is associated with decreased survival in patients undergoing pancreaticoduodenectomy for pancreatic adenocarcinoma: a multi-institutional study. J Gastrointest Surg. 2014 Sep;18(9):1575-87
[PubMed ID: 24944151]
Israel JS Rettammel RJ Leverson GE Hanks LR Cho CS Winslow ER Weber SM .
Does postoperative drain amylase predict pancreatic fistula after pancreatectomy? J Am Coll Surg. 2014 May;218(5):978-87
[PubMed ID: 24680573]


text:
Joe Morello
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Number Two
Junior Member
Join Date: Feb 2010
Posts: 20
Re: Joe Morello
My favorite without question. He's a huge inspiration to me. That said, I decided against making a topic about what I'm about to say, as I felt it not quite urgent enough to warrent an individual thread that already semi-exists. Anyway, I discovered, while trying to send him a personal message a little while back, that his site doesn't seem to exactly be optimally functional; I don't think that the contact system on the site actually work anymore. When you try to send a message, you are directed to a page that says the following: FormMail-Clone The system administrator has disabled this script. Now, I've searched, but I can't seem to find any other information on how to contact him. I'd really love to meet the man while he's still around, but I can't do that if I don't know how to find him! If anyone has any information regarding this, its divulgence is very greatly appreciated. :\
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text:
Steve Berman
Steve Berman is managing partner and co-founder of Hagens Berman Sobol Shapiro, a Seattle-based law firm representing the rights of consumers, investors and the environment.
Monthly Archive for May, 2011
Bill Gates' Towel Boy
Several years ago, Scott Adams, the author of "Dilbert," published a comic strip that has stuck with me throughout the years. In the strip, Dilbert buys a new piece of Microsoft software. So excited to see what the software has to offer, he neglects to read the license agreement. He soon learns that there is […] [Read More]


text:
All four judges collectively closed about 9,500 cases per year from 2005 through 2007.
Through from 2008 through 2011, the average number of yearly terminated cases shrunk to 4,400, according to a Register analysis of court data and financial information obtained through public records requests.
Former judge Ann Maschari delayed closing, or effectively disregarded, about 2,600 cases when voters booted her from office in November 2004.
Since then, judges diligently worked to whittle down the number.
As the years past, the number of cases eventually dwindled.
Of those 2,600 outstanding cases, only one remains active as of today.
The four common pleas court officials analyzed include:
• Judge Roger Binette and Tygh Tone, who both primarily oversee civil and criminal cases, including murder trials.
• Judge Robert DeLamatre, who supervises the juvenile court.
• Judge Beverly McGookey, who presides over probate dealings, such as deciding on guardianship disputes and distributing marriage licenses.
Get Wednesday's Register for the breakdown, the costs and the payrolls for the Erie County Courthouse.


text:
I saw this on another message board- a pregnant woman with right sided pain under the ribs was asking what it could be, and this is a response, and I was wondering if there's any truth to it- if so, it could be reassurance to many of us who worry about preeclampsia and upper right quadrant pain.
"I know a quick way to see if it's your gallbladder.
Lay on your back. Find the bottom of your sternum (the part where your ribs come together, the bottom looks/feels like an upsidedown V). If you press on the soft tissue directly below your sternum and it hurts, it's your gallbladder. This isn't some old wive's tale... I'm a nursing student and we just covered this in our physical assessment class"
Allie 5-13-98 (35 weeks-pre-e)


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Policy Monographs
Back to the Bad Old Days? Industrial Relations Reform in Australia
Since the Labor Government replaced WorkChoices with the Fair Work Act, many business leaders have complained that the new legislation has made the labour market inflexible and unworkable. Conversely, some union leaders have voiced their disappointment that the Fair Work Act did not go far enough in reversing the trend towards labour market liberalisation. So how far has Australia reformed its labour market, and in which direction has the Fair Work Act steered reform? Of the major changes of the reform era, the decentralisation of wage fixing has brought a wider use of workplace agreements which has facilitated the removal of several restrictive work practices. Changes to industrial action brought about a significant drop in the level of disputes across the economy. The modern Australian labour market is much more flexible today than during the pre-reform era. Unfortunately, on most indicators the Fair Work Act has reversed this trend. New bargaining laws guarantee unions a privileged place at the bargaining table and this is out of step with the prevalence of unions economy-wide. Also, unfair dismissal laws have broadened and predictably claims have increased. But more worrisome is the conciliation process creates pressure on employers to settle and pay 'go-away money' to avoid a costly court hearing.
Alexander Philipatos is a Policy Analyst with the Economics Program at The Centre for Independent Studies. He holds a bachelor of economics (with Honours) from La Trobe University.
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AU Shippin' Out November 27-30: Super Mario Galaxy
The week many Wii owners have been waiting for is finally here!
The week many Wii owners have been waiting for is finally here!
Ninja Theory's slick beat-'em-up charges the PS3, as 2K and EA's annual hockey franchises face off and Black Box shows off its new board on the 360; Elder Scrolls IV ...
Watch the legend of Kengo unfold in this trailer for Kengo: Legend of the 9.
Casual-game and MMOG publishers tip E3 hands, while Games for Windows gets a GM and middleware provider finds funds.
Katamari-style shooter and samurai swordfighter spotted alongside PS2 Biker Mice From Mars, 360 Chessmaster, exclusive Ninja Gaiden Sigma collectors edition.
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First Class Fitment by 4MATIONMEDIA
I thought the best way to wrap up our coverage for the event was with a video! And who else to go to but Daniel Phan, of 4MATIONMEDIA! Some people may recognize his name from Sofitted.com and from other videos spread around the web, produced for some high end clients as Vossen wheels.
I look forward to posting more footage created by him. His work keeps getting better and better with each video that comes out of his lenses!
Thanks again Daniel!
Don't forget to check out his Facebook fan page and share some love!
1 Comment
Love the vid! The song brings back memories of me playing grand truisms 3


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Classic Pasta
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Category: Side Dish
Classic Pasta - TastyPlanner.com
Chef: Filipe Garcia
Easy recipe to make pasta dough
100 grams flour
1 large egg
Mix the flour with the egg.
At the beginning with a fork and then with your hands and let it rest for 10 minutes.
Knead again until it looks like playdough and let it rest again for 10 minutes.
After that is ready for Taggliatelli, Ravioli, Lasagna, fettuccine, cannelloni, etc.
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Recipe Comments
wrote on December 12, 2007
What does the resting of the dough do for it? Seems odd.


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-- Two players who wear No. 26 joined hands with the coaches of the St. Louis Rams and Minnesota Vikings in tribute to the victims of the school massacre in Newtown, Conn., and New York Giants' players wore decals with the initials of Sandy Hook Elementary School.
There were moments of silence before all NFL games Sunday. The ceremony in St. Louis included Rams coach Jeff Fisher and Vikings coach Leslie Frazier, along with Rams running back Daryl Richardson and Vikings cornerback Antoine Winfield.
The players were selected because their number represents the total slain at the elementary school on Friday.
Dozens of children wearing uniform jerseys held hands with players in a circle extending from the 30-yard lines at the Edward Jones Dome, centered on the Rams logo at midfield. Richardson, Winfield and the coaches formed an inner circle.
In Atlanta, Giants' players wore decals with the acronym "SHES" on the backs of their helmets.
Flags were at half-staff at M&T Bank Stadium when the Baltimore Ravens hosted the Denver Broncos in one of the eight early games.
With the Maryland National Guard standing on the opposite end of the field from the flag bearers, the scoreboards went black as the public address announcer asked the crowd to observe "silent reflection" in the wake of Friday's "horrific tragedy."
Players from both team stood stoically on the sideline. The moment of silence was followed by the national anthem.
In New Orleans, the Superdome fell silent for nearly 30 seconds before the Saints hosted Tampa Bay. People around the stadium removed their hats, bowed their heads and remained still until the public address announcer introduced the national anthem singer, "American Idol" contestant Skylar Laine.
In Houston, video screens went black as the moment was observed before the Texas hosted the Indianapolis Colts.
In Chicago, Green Bay wide receiver Donald Driver retweeted the names of the victims.
Buffalo Bills CEO Russ Brandon tweeted that a moment of silence was to be held in Toronto later Sunday before the Bills played the Seattle Seahawks at the downtown Rogers Centre.


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Add-On BlindsExperience the MANY advantages:
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Add-On Blinds are designed to fit over raised doorglass frames.
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Which RAM of these 2?
I want to add 4 GB of RAM memory to my iMac mid-2011 i5 21.5".
What's the difference between these two? (Results from Corsair's memory finder tool.)
Corsair Mac Memory — 4GB DDR3 SODIMM Memory Kit (CMSA4GX3M1A1333C9) single stick
Corsair Mac Memory — 4GB Dual Channel DDR3 SODIMM Memory Kit (CMSA4GX3M1A1066C7) single stick
Difference I see is 9-9-9-2-4 or 7-7-7-2-0 between the two, repectively; what do these figures mean?
Also, is there any advantage to having 1 stick of 4 GB vs. 2 sticks of 2 GBs?
OWC sells memory especially for Macs and they list the following options for your iMac..
Looking at the specifics, the memory has CL: CAS 9-9-9-24, so the Corsair memory you found that matches these Cas/Latency settings would be the one that I would recommend..
Plus one of them is 1333Mhz and one is 1066Mhz.
Your iMac uses 1333Mhz memory, aka PC3 10600 DDR3 SO-Dimms.
OWC or Crucial are much easier.
All right, so this appears to be what I need and according to them 2 2g sticks are better than 1 4 g (on top of my installed 2 X 2 Gs).
OWC 1333DDR3S04S 4.0GB (2x2.0GB Kit) PC3-10600 DDR3... in stock at OWC
(Wow, memory sure is cheap these days!)
Sounds like you found what you needed congrats!:)
- Nick
This is what you want for a kid 2011 iMac:-
Memory up to 32GB for Apple iMac 2011 Thunderbolt equipped models
Got my RAM in (added 4 to the 4). As expected, no change in speed but with only 7 tabs running (of ordinary websites) this thing is consuming 5Gs of it. I don't know where it's all going. Now I wish I had gone for more (almost).
In the average users case...going from 4 gig to 8gig of ram simply helps to insure that no single application is "starved" for ram. And with 8gig of ram...you can open more apps...with less of a chance of a decrease in performance.
- Nick
I've noticed that it now devotes much more space to "inactive". So with 3 website tabs running, and after surfing all day, 3.74 is inactive. As I understand it, it holds in memory pages I might re-visit. This is unique to Macs I assume.
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Feb 13 2008
French Silk Pie
But I have some bad news first. And what I'm about to tell you almost prevented me from posting this recipe altogether, because I can't stand the thought of some of you not being able to partake in this delight. But…this chocolate pie of mine contains raw eggs. And though getting sick from eating raw egg products—particularly if you're very careful to use very fresh eggs that have been adequately refrigerated and that weren't cracked in the carton—is relatively unlikely, I have to insist that those of you who are older (Ga-Ga, that includes you), pregnant (Wetsy, that includes you), or those of you with compromised immune systems shouldn't use this recipe. Kids under three should probably avoid it, too. I care about each and every one of you, ya know.
BUT…because I want to include you in the fun, I'm putting in a little bonus at the end that you can be use to adorn any number of chocolate desserts, including my own Chocolate Sheet Cake, which is 100% safe for everyone! So skip forward to that point while the rest of us raw egg freakos make the pie.
The Cast of Characters: One baked pie shell (I used Perfect Pie Crust), Butter, Sugar, Vanilla, Eggs, and Unsweetened Baking Chocolate (I used Hershey's, but anything is fine. If you're interested in my baking chocolate taste test, visit this post on Serious Eats.)
My girls helped me make this pie crust, I put a piece of aluminum foil in the bottom and filled it with dried pinto beans to keep it fron shrinking while it baked. I also wrapped foil around the edge (my girls did that, too, the little boogers) to keep it from burning.
Break up four ounces of chocolate…
And place it in a microwave-safe bowl. Nuke it for about 45 seconds, or until stirrable. Set aside and cool.
Now throw two sticks of softened butter (regular, salted) into the bowl of your mixer. A mixer is essential here.
Dump in 1 1/2 cups sugar.
Mix until fluffy, about 1 to 1 1/2 minutes.
Make sure your chocolate is cooled…
And drizzle it into the bowl.
Now find your vanilla. Then, as I just did, wipe the fingerprints and batter smudges from the bottle so your readers won't think you're a total slob.
Then, add 1 teaspoon to the bowl.
I think vanilla extract should be sainted. From pancakes to icing to pie, its contribution can not be underestimated.
Mix it together thoroughly, and now it's time to get serious, people. I need you to straighten in your chairs and listen. Read. Whatever.
You're going to turn the mixer on medium speed (on a Kitchen Aid, I use 7), and over a period of 15 to 20 minutes, you're going to add in four eggs. After you add each egg, allow the mixture to beat for four to five minutes. And don't rush it. Just let it happen, people.
Here, I've added the first egg. This is four minutes later.
Here, I've added the second egg. This is five minutes after that addition.
Now, during the twenty-odd minutes of mixing in the four eggs, the mixture's consistency will change constantly. Don't read into it, and don't suddenly become plagued with a raging case of self doubt. If you give each egg at least four to five minutes, it'll turn out right.
For the love of Our Lady of Perpetual Bliss, will you take a dadgum look that THAT? THAT is what you call chocolate pie filling.
Oh! That reminds me! We now must FILL our PIE.
Oh, lawsie mercy. Lawsie. Mercy.
Hello, my beautiful lover. Why have you stayed away from me for so long?
Now, just smooth out the surface every so slightly…
And because you don't like to waste perfectly good chocolate pie filling…
You need to go ahead and lick it, baby.
Okay! Now you need to cover and refrigerate the pie for at least two hours. More is better. And before we cut into it an eat it, which you're certainly free to do at any time after the two hours, let's try something fun.
*Non raw-eggers can come in now.
Have you ever made chocolate curls? NO?????????? Oh, okay. That's cool.
But let's make them right now. They're fun, they're easy, they're fanciful…yada yada yada, who am I kidding? They make you look reeeeeal coooool, is what they do.
Grab some Crisco and some semi-sweet baking chocolate. (Any brand will do, and you can even use semi-sweet chocolate chips if you'd like!)
Place three ounces (usually three squares) of chocolate into a microwave-safe bowl.
Now place one tablespoon of Crisco (vegetable shortening) into the bowl.
Now throw it in the microwave for 30 to 45 seconds, or until the shortening is melted and hot.
With a fork…
Stir to combine thoroughly.
And there you have it—chocolate curls!
Just kidding. I just love doing that, though.
Now, grab a metal cookie sheet, turn it upside down, and pour the melted chocolate on.
Then, with a flat spatula (or heck, a knife), spread the chocolate in a thin layer…
Keep going until it's very, very thin. Then…and this is the key…stick it in the freezer for a few minutes.
Now, this is after one minute in the freezer. I gave the chocolate the ol' fingerprint test, and it failed miserably. It's still way too soft to make the curls. So I put it back in for exactly two minutes.
Be sure to give it the ol' fingerprint test. And when it's ready, it should leave the slightest mark, but not an actual depression.
Next, get a somewhat sharp-edged spatula and begin to scrape the chocolate from the bottom of the pan. When the chocolate is just the right temperature, it'll curl instead of break.
See, right now it's still just a tad too cold/hard. So I waited one minute and tried again.
And guess what? It's just right.
Now you have a couple of minutes before the chocolate gets too soft.
So just scrape along the bottom of the pan…
…And the chocolate will curl right up. If it's too hard, give it a minute, then try again. If it gets too soft, stick it back in the freezer for a minute.
Pretty soon you'll have a bunch of fun little chocolate curls.
And I have no idea how this one happened, but I think it's kinda neat. And I totally meant to do it.
Important: as soon as possible, transfer the curls to a cold pan or plate, then stick them in the freezer to harden. Store in the freezer in a Ziploc bag until you need them.
Now it's time to retrive the chocolate pie that's been chilling in the fridge.
Now WAIT a minute! This isn't what it looked like earlier. I have no idea how this happened, either.
Cut yourself a piece of pie and plop some whipped cream on top.
Now start decorating it with chocolate curls.
I thought the big one was a little distracting, so I went ahead and ate it.
Hey, it's for the art.
Now, the chocolate curls are fun and all, but let's not forget what lies at the heart of this chocolate pie. It's the chocolate pie itself.
And baby, let me tell you. This is one chocolate experience you're not likely to forget.
And the next chocolate pie will be a cooked one. I promise.
Pioneer Woman
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Delicious Chocolate Pie
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 8
- 4 ounces, weight Unsweetened Baking Chocolate
- 1 cup Salted Butter, Softened
- 1-1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- 1 package Baked Pie Shell
Preparation Instructions
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you're feeling sassy.
318 Comments
Jennifer M. On Saturday, November 21 at 6:50 pm
We've been eating this pie for 44 years…or I have…and my family has been eating is since I could make it. No one has ever gotten sick.
Did you know in europe they don't even refrigerate their eggs???
LOVE this pie!
Frosty On Sunday, November 22 at 3:09 pm
this is going to be on the desert table at christmas.. i married into a chocoholic family.. they love it, crave it, they make faces if they don't get it..
Alissa Weller On Sunday, November 22 at 8:26 pm
I have been making this pie for years. My 23 year-old son requests it for his birthday, he hasn't had a birthday cake since he was 10 or so. We LOVE it, and have never had an issue due to the raw eggs.
Christy On Monday, November 23 at 9:13 am
I made this pie yesterday for a dinner tonight. The batter ended up being really thin like soup. I put the pie in the freezer so I think it will be fine, but any suggestions?
jackie Reynolds On Monday, November 23 at 11:36 pm
I also make a similar pie called French Silk Pie. It is so delicious. I do use brown sugar instead of white–not sure if it's better or not.
I did own a small Bistro for a while and wanted to make this pie and still be able to serve it to my customers so I did use a pasteurized egg product that came in a one quart Milk-like carton. It was okay but I don't think it was as good.
Your pie looks scrumptous!
aimee On Tuesday, November 24 at 10:12 am
oh this looks delicious! I think im going to have to make it for Thanksgiving!
about the nursing moms, for newborns, I would use the pasteurized eggs just because there tummies probably couldn't handle it, for older babies i think it should fine. Remember, your baby gets your antibodies and if they get sick, your breast milk will help them recover faster.
Mary Kanatzar On Tuesday, November 24 at 10:20 am
What temp and how long do you cook a single pie crust. Could not find it under the perfect pie crust recipe? Thanks Mary
Lisa On Wednesday, November 25 at 10:39 pm
I made two of these tonight for Thanksgiving tomorrow. The batter was YUMMY when I liked the beater! I hope it comes out great after being chilled. My mom is making your mashed potatoes for tomorrow too. Happy Thanksgiving!
Chelsea A On Thursday, November 26 at 12:38 am
This is very similar to my family's holiday staple: French Silk Pie. Here's the recipe, very close to yours, but with a few key changes.
First, the crust. We use a butter-nut crust.
1 stick butter
1 c. flour
1/2 c finely chopped pecans or walnuts
Combine the butter and flour until a dough forms.( I use a food processor and it works like a gem). Add in nuts and press into a pie shell. Bake @ 350 F for 15-20 minutes. Let cool completely before filling.
French Silk Pie
1 cup real butter (margarine NOT okay)
1 cup sugar
2 oz unsweetened baking chocolate, melted and cooled
1 tsp vanilla
4 eggs
Cream butter and sugar and add vanilla. Once the chocolate is cooled, but still a bit warm, add to creamed mixture. Mix well. Add 2 eggs and beat on high for 5 minutes. This is a must. Scrape the sides and add the other 2 eggs. Beat another 5 minutes (also a must).
Pour into prepared crust and refrigerate at least 6 hours.
Frost with whipped cream and chocolate curls.
See how it's almost the same? Just a few changes and it's delicious.
Erin On Thursday, November 26 at 7:04 pm
I just made this for Thanksgiving dessert and it was great! Tastes just like chocolate cake batter but with a mousse texture. This one is going in my recipe box for sure!!
S H On Sunday, November 29 at 1:46 pm
I made this for Thanksgiving this year and have since made two more. TWO MORE!!! My family and friends are nuts for this. Thank you x100,000,000
Evelyn On Wednesday, December 2 at 12:28 am
My Aunt Leanne found this recipe 35 years ago (maybe longer than that) and we've had it at Thanksgiving and Christmas ever since and we've always used raw eggs. My sister usually makes it now because Aunt Leanne has MS and none of us (and that's a lot of people) have ever gotten sick. We love it so much it's criminal. It's the absolutely best dessert on earth….and I've eaten a ton of chocolate desserts. It's better than I've ever had in any fancy French restaurant here in the Philly area.
Melody On Monday, December 21 at 5:49 pm
One of my best friends gave me this recipe about a year ago and I make it all of the time. It's so amazingly good!
Lauren On Thursday, December 24 at 1:31 pm
I love this pie. I don't even have a stand mixer, so I have to stand there like a freak for 20 minutes with my dinky little electric hand mixer, but its worth it. Pretty amazing for someone who didn't use to like cookie dough ice cream because it had raw egg in it (ewwwww). This recipe has made a raw egg lover outta me for sure.
Susan On Tuesday, December 29 at 12:01 pm
So glad to have this recipe again. Can't believe I lost it after the lengths I went through to get it the first time. Approximately 23 years ago, after ease dropping on my boss' phone conversation with his wife to get her "secret" recipe and later going through his trash can to retrieve the paper he wrote it down on, I made this for the first time. Every year for my birthday she gave me a pie, but would never give me the recipe, however she did tell me that she added almond liqueuer. Try adding 1-2 tablespoons of amaretto. I promise it makes a fantastic pie even better. She also topped it with whipped cream with a drop of amaretto.
Kelly On Thursday, December 31 at 12:05 am
When I told my dad that this pie had raw eggs, he said "Rocky drank raw eggs for breakfast, so we'll live.".
Made this pie for Christmas and it was a huge hit! I'm going to attempt combining your peanut butter pie with it next time!
AMC On Thursday, February 4 at 2:59 pm
I made this today exacty the way you said with chocolate shavings. It looks beautiful and it's soooooo easy!! I am planning for this to be a regular recipe around here. thanks so much!!!
Lindsey On Wednesday, March 3 at 9:28 pm
I made this today, and didn't really care for it. It tasted like a glorified chocolate frosting to me. I am more than likely going to throw it back in the mixer with some flour and turn it into brownies, because I don't think we will finish it as is.


text:
Seann William Scott checked into rehab last month voluntarily, to take care of "health and personal issues". The specifics were not revealed, only that they were serious enough for him to get treatment. Hopefully it's been a successful stint because his month's up and Seann's out of rehab. His spokesperson thinks seems to think so stating that Seann, "completed a successful treatment program."
We're hoping for the best for him, considering he has to go to work in a month. The 34-year-old actor will reprise his role as Stifler in American Reunion and as his rep reveals, "he is looking forward to beginning production next month…"
[Photo: Getty Images]


text:
A traffic signal will be installed on Grace Lane in Farmington, according to Mayor Ernie Penn. It will be near the Walmart Neighborhood Market that's under construction on Main Street.
Penn said there's a traffic concern in the area because Bob Folsom Elementary School is close to the construction project. There will be an increase in shoppers driving in and out of the store and students crossing the road, he said.
The Walmart Neighborhood Market is expected to open in late August.
"We're really excited construction will be done that quickly," Penn said.
It was approved by the Arkansas Highway and Transportation Department and the city's planning commission. Main Street is also known as Hwy 62.
Walmart will be in charge of paying for the traffic signal, Penn said.
Walmart will increase the city's sales tax revenue, according to Penn. The store will create 95 jobs.
"I think it's great because they need more jobs," said Michelle Brown. "There aren't very many jobs in this area."
"It will be good for the local people to have a place to go to and shop," she said.
Walmart also plans to open a Neighborhood Market in Centerton on June 18th. It's also building a Walmart Supercenter on Elm Springs Road in Springdale.


text:
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July 28, 2015
HACKENSACK, N.J. - A northern New Jersey man has been
convicted of murdering his brother when both were youngsters in
Bergen County prosecutors said Joseph Barbarino was 15 years old
when he plunged a knife into his brother Vincent after the
6-year-old spurned his sexual advances.
Another brother, Michael Barbarino, testified he tried to help
Vincent but was overpowered by Joseph. Michael Barbarino was 4 at
the time of the killing and said he kept it a secret for years.
Joseph Barbarino was tried as a juvenile because of his age at
the time of the killing. He's serving a 50-year sentence for having
sex with an underage female relative.
He could receive up to 20 years in prison on the murder
conviction handed down Tuesday. Sentencing is scheduled for July
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Minor Early Modern Culture
Discover cultural history with the Minor Early Modern Culture
What is cultural history? The best answer to this question is diving full-heartedly into its practice. Doing this, students will discover that cultural history is best defined by its diversity and flexibility: cultural historians have always practiced their 'discipline' by incorporating and combining insights and source material from many different fields, constantly renewing their methods, topics and sources of research and taking different 'turns'. Focusing on early modern Europe (ca. 1450-1850), this minor gives an introduction in the main topics of cultural history and the different ways historians have studied them. Students will discover this dynamic history, from the classic cultural history of Burckhardt and Huizinga, through the Annales school and various Marxist approaches, to the anthropological turn, the linguistic turn, the spatial turn and finally the 'digital turn'. Students will be initiated in the various sub-disciplines in cultural history (f.i. historical anthropology, the history of visual culture, the history of science) by working with a large variety of sources. How do cultural historians work with ego documents, judicial archives, oral sources, pamphlets, objects, sermons, maps, portraits or statues? In 'laboratories' students may also explore the new digital tools used by cultural historical institutions and research groups. Finally, through a tutorial on the history of emotions students may try out their own cultural history skills by doing research in this upcoming field and write an essay on historical emotions.
The courses will be given by a combination of specialists in the field: historians, historians of art, architecture, and literature, historians of science, cultural anthropology and of book history. Part of the classes will be 'on location': in the rare book room researching manuscripts, on the streets analyzing statues, in museums discussing collections and classification, in research institutes getting acquainted with e-humanities projects (among others NIOD, Huygens Institute, Meertens Institute, VU Library). The minor Early Modern Culture, does not only give an introduction into the history and practice of cultural history, it also helps students to explore possible (new) sources to research and digital methods to conduct research, it will also provide the opportunity for students to get in touch with various specialists and with possible locations for internship positions.
Coordinators: prof. dr. Inger Leemans & dr. E. Jorink (Huygens Institute/ING)
Language of instruction:
- Duration: Period 1 & 2
- Study type: Full-time
- Field of Interest: Art, Culture and History


text:
New battleground-state polls show slight movement toward Republican presidential nominee Mitt Romney in five of the states that could prove pivotal in the battle for the White House, and in the wake of last week's presidential debate, Romney and President Obama are locked in close races in key swing states.
The polls, all conducted after the debate and released early on Thursday, show a tight race across most of the states, though they also indicate that there has been little relative movement from surveys conducted prior to the debate:
-- Colorado: A new CBS News/New York Times/Quinnipiac University poll shows Romney inching in front of Obama, 48 percent to 47 percent, well within the poll's margin of error.
-- Florida: An NBC News/Wall Street Journal/Marist poll shows a tied race, with Obama leading Romney, 48 percent to 47 percent.
-- Ohio: Obama remains ahead of Romney in the Buckeye State, 51 percent to 45 percent, according to an NBC News/Wall Street Journal/Marist poll.
-- Virginia: An NBC News/Wall Street Journal/Marist poll shows the two candidates virtually tied, 48 percent for Romney, 47 percent for Obama. But a CBS News/New York Times/Quinnipiac University poll shows Obama leading, 51 percent to 46 percent.
-- Wisconsin: Obama leads in a CBS News/New York Times/Quinnipiac University poll, 50 percent to 47 percent, within the poll's margin of error.
"The shifts are too small to measure," said Quinnipiac's Peter Brown of the three surveys his institute conducted for CBS News and The New York Times, "but the races in Wisconsin and Colorado are now too close to call."
Whereas Virginia represented Obama's strongest state in the Quinnipiac polls, Marist found the opposite.
"Among the three battleground states we're looking at today -- Virginia, Florida, and Ohio -- Virginia is Romney's best state," said Lee Miringoff, director of the Marist Poll.
The CBS News/New York Times/Quinnipiac University Colorado poll shows no significant movement. In mid-September, Obama led by a single point, 48 percent to 47 percent.
Obama wins 94 percent of Democrats, compared to Romney's 89 percent among Republicans. Romney holds a slight edge among independents, 49 percent to 45 percent; independents make up 39 percent of the likely voters who responded to the poll.
"The key to Mitt Romney's strength in Colorado is independent voter support," said Quinnipiac's Brown.
Romney has reestablished his advantage on the economy, with likely voters favoring him when asked who would do a better job on the issue, 52 percent to 44 percent. In early August, voters thought Romney would do the better job by a 10-point margin, but that gap had closed to within a single point in mid-September. Among independent voters, Romney leads on the economy by 12 points, 53 percent to 41 percent.
The NBC News/Wall Street Journal/Marist poll in Florida is unchanged from immediately before the debate, when Obama led Romney, 47 percent to 46 percent. Each candidate gained a point, an insignificant addition.
Obama wins 93 percent of Democrats, while Romney takes 90 percent of Republicans. Independents tilt to Romney, 48 percent to 43 percent. Democrats made up 37 percent of Marist's likely-voter pool, Republicans 33 percent, and independents 29 percent.
The candidates run roughly even among high-enthusiasm voters, a 2-point Romney advantage, and among voters who strongly support their candidate, a 1-point Romney lead.
Romney leads among white voters, 57 percent to 38 percent. That exceeds Sen. John McCain's performance among whites in 2008, according to exit polls, when he won white voters 56 percent to 42 percent.
Romney also runs stronger than McCain among Hispanic voters, trailing by only two points; Obama won Latinos by 15 points in 2008. But Latinos make up a larger share of Marist's likely-voter pool, 20 percent, than they did in the 2008 electorate, when they comprised 14 percent of voters.
By a 3-point margin, voters think Romney will do a better job handling the economy, 48 percent to 45 percent. That compares to a one-point Romney lead on the issue before the debate.
Obama's firewall in the Buckeye State emerges from a difficult week mostly unaffected. His 6-point lead in Ohio is a tick down from his 8-point advantage before the debate, though the change is not statistically significant.
Part of Obama's advantage in Ohio is built from voters who have already cast their ballots or say they will before Election Day. Obama leads among the 35 percent of self-reported early voters, 60 percent to 38 percent.
"It's all about early voting for Obama in Ohio," said Marist's Miringoff. "Among those who will vote on Election Day, there is only a two-point Obama-Romney difference."
The other factor contributing to Obama's enduring advantage in Ohio is a surge of Democratic identification. Democrats make up 40 percent of Marist's likely-voter pool, compared to just 29 percent for Republicans. As a result, Romney actually leads among independents, 49 percent to 41 percent. Marist does not weight its polls according to party identification, for adults, registered voters, or likely voters.