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My brother hasn't been in the car with us twenty minutes before I hear him say something in passing about a spring pea risotto he's tried the week before, and before I can stop myself I'm exclaiming, "Risotto! I want to make risotto! How do you do it? Was it hard?"
Then, to Tim, "Remember our carrot risotto in California?"
That risotto we'd had at La Bicyclette, the highlight of our meal and maybe our entire trip, was the kind of entrée you never forget, so even though I ask him, I know Tim knows it, too: a carrot risotto so creamy and buttery, so cheesy and comforting, so beautifully bright orange the way things hardly ever naturally are, that I heard at least three other bloggers say they would tackle this recipe when they got home.
Of course, I wasn't one of those bloggers saying I'd make it later, just so we're clear. I responded by saying how much I liked it, how warm and savory and amazing it was, but I didn't dream of going home and trying it myself because, between us, risotto scares me. In my mind, risotto is great chefs and top restaurants and five-star reviews. It's talent and skill and precision. There was a time, once, when I approached it, but the results were hard and bland and crunched when you took a spoonful, so Saturday, when we're driving down the highway and I say, "I want to make risotto!" to my husband and my brother in the car, I don't actually mean I want to make risotto. I mean that I want to eat risotto! and if it's the La Bicyclette kind, preferably by the mixing bowl!
Because here's the thing: risotto is hard. Risotto is fussy. Risotto isn't something I can do.
But then my brother comes to town.
You know, when it comes to the kitchen, the idea of cooking with other people, any people, may seem charming at first, but the truth is that not all cooks make good companions. You don't have to share your kitchen many times before you see this is true.
There are cooks who will come into your home and take over, for example, leaving you stressed out and insecure even as they rearrange your spice cabinet. There are cooks who will second-guess you, who will comment on the weird way you hold the frosting bag while they take it out of your hands.
But then on the other hand, there are cooks like my brother, the kind who already know you so well that they are easy partners whatever the project. They come to visit and tell you about a risotto they made and make it seem so approachable and possible that before you know it, it's Monday afternoon and you're standing with them over arborio rice cooking on your kitchen stove, learning as you watch them, gaining confidence as you work together. These cooks aren't common, but when you're blessed to find them, give thanks—these are the people you want to cook with.
And so it is that Adam and I are making risotto together, frozen stock thawing on the stove, my hands pressing buttons on the food processor to shred carrots, his hands chopping parsley on the cutting board. It's not night yet, but the sky is darkening as storm clouds gather overhead, and the kitchen seems smaller and smaller as it grows more dim, so he flips on the overhead light above the stove; I close the blinds in the living room. He stirs the risotto, moving a long wooden spoon steadily through the rice and wine and carrots; I add stock, half cup by half cup, letting it soak in and be absorbed and change the rice to soft and plump and fragrant.
The two of us, who have been cooking together for as long as we've been cooking, work side by side in the entire process, like four hands in the same singular machine, a product of lifetimes of shared experience and kitchens and food. Even as it seems strange to be doing it now in Nashville, in my home, the one I share with Tim that's eight hours away from where Adam and I spent most of our lives, it also seems familiar, just like Sunday afternoons making pizza in his Chicago apartment or weeknights baking cookies at Mom and Dad's.
Today, while we scoop ladles of risotto into bowls and sprinkle them with parsley and chopped carrots and Pecorino, I think how this person standing next to me has known me all his life and most of mine and how he's been the first friend I talk to about decisions and passions and, two years ago, Tim.
I think how nice it is to cook with him because he knows me, so I can say to him, keep your eye on this and know he will; I can trust him to anticipate the next step, to catch something I miss; I can go to turn the pepper grinder just before we finish the risotto and, when it releases half a jar of whole peppercorns instead of a light sprinkling of ground pepper, I can count on him to laugh with me even while we have to laboriously pick peppercorn after peppercorn out of the simmering food.
After the last bit of stock has been worked into the pot, we take our bowls of risotto to the brown leather sofa and plop down, side by side, putting our feet up and flipping through movie trailers on Apple TV, and I feel so thankful for this brother who cooks with me, even as I feel thankful for the thing we've cooked, the thing I feared, the thing we eat spoonful after spoonful on the couch: risotto.
Carrot Risotto
Adapted from Sunset Magazine
Serves 3 to 4
So I think the reason everybody says they hate making risotto, and thus the reason it feels so intimidating for most people, all goes back to the stirring. Making risotto requires a lot of stirring. Like 20 minutes straight of it. That's why this is a great recipe to make WITH friends or family, divvying up stirring duties amongst you.
But, one more note: one bite into this risotto (just like California's, no kidding!), you'll know it was worth the effort.
5 tablespoons butter, divided
2.5 cups shredded carrots (for us, this was about 10 peeled carrots chopped in a food processor)
About 1/2 teaspoon salt
1 teaspoon honey
5 cups chicken stock
1/3 cup minced onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup ricotta cheese
1/4 cup freshly shredded Pecorino cheese, plus more for garnish
1 tablespoon finely chopped flat-leaf parsley, plus more for garnish
1 teaspoon roughly chopped fresh thyme
Pepper and more salt, to taste
Heat 2 tablespoons of butter over medium heat in a large, heavy-bottomed pot. Add carrots and stir with a wooden spoon until well coated. Add 1/2 cup water, 1/2 teaspoon salt and 1 teaspoon honey. Cover and cook for five minutes, until the carrots are tender. Uncover and cook, stirring occasionally, until water evaporates and carrots are just starting to brown, five to ten minutes more. Then, reserve half the carrots, and puree the other half with 3/4 cup hot water in a food processor.
Bring chicken broth to a simmer and keep it at a simmer, covered, over low heat.
Heat remaining 3 tablespoons of butter over medium heat in the same (unwashed) pot that you caramelized the carrots in. Add the minced onion and cook until translucent, about 3 to 5 minutes. Add rice, stirring with a wooden spoon just long enough to coat rice with oil, maybe a minute. Add wine and cook, stirring, until wine evaporates. Add carrot purée and cook, stirring, until mixture no longer looks soupy.
Add the simmering broth in 1/2-cup increments: add 1/2 cup of broth, stir into risotto for a while until the rice absorbs most of the liquid, repeat. Keep doing this, stirring often, for about 20 minutes, until rice is al dente. You'll have at least a cup of broth still in the pot.
Fold in the reserved carrots, saving a couple teaspoons to use as garnish. Add ricotta, Pecorino, parsley and thyme. Add some of the remaining broth, 1/4 cup at a time, to loosen up the risotto, adding up to another cup of broth total. Season with salt and pepper to taste.
Sprinkle each bowl of risotto with some of the remaining carrots, parsley and Pecorino. Enjoy!
This Post Has 43 Comments
I'm afraid of risotto, too. I'm actually not a huge fan of the stuff. I've had it at fancy Italian restaurants, where I figure they must know what they're doing, and still don't like it. But yours looks so comforting and happy (also, Shanna, these photos are so good!), and I love that you cooked it with your brother. Have a great weekend!
sandra evans
Hi, This is so funny. I was just at bicyclette and thought the carrot risotto was amazing and was looking for a recipe and you were mentioning it was the highlight of your trip. Just went there last weekend and it lived up to expectations. Sandra
This looks so tasty! I love carrots. If you can get hold of it, there's an episode of Good Eats where Alton Brown discusses a method of making risotto that involves less stirring. I tried it last time I made risotto, and I had no extra sticking and no burning. It might be worth checking out if you enjoy the end result but avoid making risotto because of the effort (which I very much understand because OMG the Stirring. Never. Ends. Thanks for the recipe!
I love that you were able to have a visit with your brother & even more I love that you have this special closeness. I have that same sort of relationship with my sister. It's a beautiful thing, a gift from God.
And I don't think I've had risotto. But now I want it
Oh my gosh, I love making and eating risotto. It does require a lot of stirring but hey it's like a fun way of getting an upper arm workout. Funny thing is now that I've made risotto I haven't enjoyed it as much in resturants. For some reason mine turns out creamier. Here's the recipe I use from Giada at the Food Network if you want to give it a try http://www.foodnetwork.com/recipes/giada-de-laurentiis/champagne-risotto-recipe/index.html
You're very right – not everyone makes a good companion in the kitchen, and your choice of partner can definitely make the difference between a relaxing and stressed out night. I actually love making risotto! It's all about stirring, which, compulsive stirrer that I am, usually means I can whip up a pretty good batch of risotto. I adore the color, and can only imagine how good this tastes with the carrots! Your relationship with your brother sounds like the kind of relationship I wish I had with my brother, if I had one
Sounds amazing! Want to try this!;)
Nicole @Eat This Poem
As it turns out, risotto is probably my favorite thing in the world to make. I'm not sure I can even explain why, it's just such a comforting, satisfying meal. It used to intimidate me, too, but one thing I love about risotto is the more you make it, the more it becomes effortless. You just know when it's done, or when it needs more stock, and you can tell just by looking at it if the rice is perfectly suspended in its creamy sauce or needs a bit more attention. Lovely post today!
Paula- bell'alimento
Brava! I adore making risotto for the reason that most people don't, I enjoy the stirring, it's therapeutic for me … and I've yet to have made THE carrot risotto from our trip. I've decided to wait until my carrots from my garden are ready and then I will be too! xoxo
We are on the same cooking track! I made my first risotto last week, after years of assuming it was clearly beyond me. Our recipe had spinach, asparagus and peas. I thawed homemade stock, too. So pleasant to cook and so amazing to eat! Yay for both of us.
That is so strange, we had plain arborio rice and carrots tonight and I told myself I needed to try risotto again… it's meant to be, I must make your carrot risotto (giving myself a reasonable 2 week window!) I don't know that I'll be able to find a good cooking companion though… (it also makes me wonder which kind of cooking companion I am…?) I want a brother to cook with too!! Thanks for this post, it was a wonderful read.
i love the porch shot. i can't even tell you that my whole family knows to wait to eat until the photo has been taken in the best light possible! and carrots, oh carrots. i don't like stirring. but i think i will make this, and think of you and your brother, and miss my brother who is halfway across the country, but we DO love to cook together. life is good!
Shanna, your writing is pure poetry – I felt like I was right there with you and your brother, making this fabulous risotto! I have two boxes of Arborio rice in my cupboard and have always been too intimidated to attempt it but you've inspired me with this post.
I am so blessed that my best friend and I are perfect cooking partners – she's messy and cooks intuitively, while I am a clean-up-as-you-go kinda gal who is creative within reason. In the cooling days of winter, this carrot risotto will be a welcome visitor in my kitchen, thanks for sharing
Sarah Rose
I just love your writing…. My brother is a chef at Wegmans and is talented and patient and fun to be around… I hope to cook with him sometime soon, too — and yet I know what you mean about choosing who to try to cook with! So glad your risotto was a success, and thanks for another great recipe to try (for when I am brave).
This is precious. One of my favorite posts of yours by far. Enhanced, of course, by the few minutes I got to spend with you and Adam. Reminds me of a post I wrote a couple of years ago about how risotto is like motherhood. Difficult, scary, better with a partner. Reading this and thinking of the two of you has made me quite happy.
I love this post. I got teary-eyed; I could just feel the depth of your relationship and how comfortable you are together. So beautiful.
And this meal looks incredible. I love fancy risotto. 😉
Ann Marie
I just stumbled upon your blog via a comment you left on La Porte Rouge…so glad I stumbled! What a beautiful, thoughtful, soulful blog. Can't wait to peruse some more, and see new posts!
Talia @ Bite Size Wellness
Holy wow! This looks incredible. I wrote a post today about risotto and how much I love arborio rice for its versatility. This proves it. Thanks for this amazing recipe to add to the books!
Risotto used to intimidate me too. I watched demonstrations on food network over and over again until I finally tried it, and now I'm one of those people who finds making risotto relaxing! haha
Also I love your thoughts about kitchen partners…so true! There are definitely people I enjoy having in my kitchen and other people that I just need to get out!
Amanda at the red table
Risotto does take time, but don't all things worth doing? Carrot risotto — who'd have thought? Looks delish.
I love your blog and your food and how whenever I think about some food I am tempted to try out in the kitchen, it just magically appears on one of my favorite blogs… Just a couple of days ago, I was watching a culinary show with risotto as the main hero in one of the episodes and all the time I kept thinking that I really don't like risotto and have never seen one that I found appetizing (bland, white risotto only takes me back to my childhood days and a rice porridge my Mom would make for me when I was sick…:) And I kept thinking that… until I saw this post and your pictures. The next day, I was standing in my kitchen and though I didn't have my favorite kitchen companion, the risotto turned out pretty well (I used Japanese rice – good substitute for arborio rice that is little hard to get in Japan). Making carrot puree, stirring the rice, waiting and – above all – looking at the beautiful color of the risotto made me feel calm and happy and grateful. Which is exactly how your posts make me feel.
Paula @ Vintage Kitchen Notes
I feel risotto making is so comforting, and the possibilities are endless. Such a nice story of cooking with your brother, a bond you´ll share forever. How great.
This risotto has a gorgeous color and the texture, extra creamy and with caramelized carrots. How clever to shred them and puree them. Great recipe
Love this! Can't wait to try it
This was so touching. It brought tears to my eyes. I wish I could experience that and actually reading this made me feel like I was in the kitchen with you. Beautifully written and a beautiful dish.
You know, I was one of those bloggers who vowed to tackle this at home, but still haven't gotten to it! Risotto doesn't particularly scare me–but one must devote an entire afternoon to the project in order to make it properly (not sure how many rounds of broth/stirring/absorbing into rice you went through, but I bet it was substantial!). Your final product looks wonderful, though, creamy and colorful and very reminiscent of that dish we had at La Bicylette!
Hi Shanna, I just wanted to share the fact that my 14 month old gobbled up this risotto like no tomorrow, to the very last grain of rice on his high chair table!! I adapted the recipe putting chicken stock with some lemon juice in it instead of the white wine. It worked out very well, still had that tanginess the wine adds.
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SALT LAKE CITY — Gov. Gary Herbert, R-Utah, said he would have fired John Swallow by now. Utah's highest ranking Republican called the allegations of bribery against Swallow a "black cloud" and said if the AG was working for him, Swallow would have been out of office by now.
"I can tell you from my own viewpoint, I'm increasingly alarmed at the stuff that's bubbling out," Herbert said. "What I consider ethical challenges, ethical violations I can only say if he worked for me before with all this coming up, he wouldn't be working for me today."
Professor Tim Chambless at the Hinckley Institute of Politics said Swallow faces two kinds of pressure regarding these allegations.
"The Governor is applying the greatest amount of political pressure upon John Swallow that he's had in the last year," he said. "It's political pressure. John Swallow is also under great legal pressure, but he also is in the position to remain in the job."
Chambless said it's tough to get many answers from Swallow because he's always played the political game of MIA. So it's no surprise he's missing in action at a critical time when the public wants answers.
"He was almost nowhere to be found, missing in action, during the 2012 campaign for Attorney General, and it's difficult to find him today," he said.
Herbert also voiced frustration with The Department of Justice. He said their investigation has taken far too long. He's also calling on the legislature to make a decision about impeachment.
"This is an unprecedented, potentially historical event," he said. "It is their Constitutional responsibility to do an impeachment investigation, and it looks like they're doing that, and I applaud their efforts."
Chambless said Swallow has limited options when it comes to his political career.
"About the only solution he's got now is to make essentially a checkered Richard Nixon speech on statewide television to see if that way he can rescue his political life and his political career," he said.
Swallow Spokesman Paul Murphy sent Fox 13 a statement from the Attorney General:
"I have admired the Governor for speaking out that due process should be followed, and I am saddened he has grown impatient with the process. What happened to me could happen to anybody, and I still believe we should put our faith in fairness, facts and evidence rather than allegations, rumors and speculation shared through the media."

subset: commoncrawl


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The first week of the StartUp Britain Bus Tour has been astounding; we've met multitudes of incredible youngsters (3,800 to be precise), witnessed some life-changing moments, and exchanged business cards with multi-millionaires.
Previous: This Week in Pictures
The first week of the StartUp Britain Bus Tour has been astounding; we've met multitudes of incredible youngsters (3,800 to be precise), witnessed some life-changing moments, and exchanged business cards with multi-millionaires. We have travelled miles around the UK, reaching students from thirteen to thirty, and colleges and universities from Rugby to Plymouth, and Bristol to London. We've also consumed an awful lot of McDonalds.
We've met a huge range of scholars; from those who didn't have a clue about starting up, to those who were teetering on the brink of taking the plunge, to those with fully-fledged businesses.
I met one boy in Portsmouth who embodied this whole range. A bright – and edging on the mischievous – chap announced that he was 'far too young' to be thinking about starting up, or having a business. However, when asked about how he makes money, it became clear that he makes a living from his hobby of fixing bicycles, and selling them on. When I explained to him that even Richard Branson and Sir Alan Sugar had to start somewhere – it was as if something inside him clicked – he had recognized his entrepreneurial spark, and existing business credentials – offering a service for a fee. Remy Jansons recognized a similar entrepreneurial spark, though slightly less naive fashion at Lewisham College, when a student asked him for a few more goodie bags, so he could 'sell the books' – ingenious!
Students from Highbury College were particularly hot on their media skills, interviewing the team, college staff, and business advisors. They have produced a video which they feel sums up our visit to their college:
Some students had already recognized their entrepreneurial spirit, like Emily Smith, who we met at Oxford and Cherwell Valley College, producing beautiful handmade jewelry from her pockets. As a mother, a student and an entrepreneur, she came to our bus for advice for the future, happy with the way her business was going in her current situation. Entrepreneur, Neil Barnfather suggested that she identified her market, assess her competition, and consider her strategy. He also suggested some small things she could do to make her business more professional, such as paying a few pounds a month to connect her home phone to her mobile, so she could direct any business calls to a landline number.
I was taken aback at Highbury College, when a student handed me a business card, for her candle making business, 'Zoe's Homemade Scented Candles'. Her website offers 7 different ranges of candle, including Christmas and Halloween collections, and gift wrapped gift sets, using PayPal. With a clearly established lilac branding and a clear determination, Zoe's scented candles will soon be producing aromas to be enjoyed by multitudes.
The entrepreneurs and business advisors on board our bus have been just as inspiring – and some of them very fresh out of the boat that is further education.
Friska Food who joined us at the University of the West of England were drawn together by a passion for fresh and fast food whilst still at university in Bristol in 2009. Will Bentnick of Enternships has been with us at a few stops, and since graduating in 2010, Will has co-founded two social ventures, the Ragged University and Levantine Links. James Eder from StudentBeans joined us in Oxford and at Youth Enterprise Live. After graduating from university, James and his brother Michael set up StudentBeans. Within six months, half of the Birmingham student population had signed up to StudentBeans, it is now the UK's leading student website. These wonderful people have provided expertise, empathy and relatability to the young people we have made friends with along the way.
Some of our visiting entrepreneurs have commented on how they wished there was a StartUp Bus available to them whilst they were students – in her latest blog, Charlotte Hogg, states that starting her own business 'has been painful, expensive and often challenging' and that she would not be such a success 'if it weren't for the valuable lessons more established entreprepreneurs in the industry', and champions our support of the future's entrepreneurs.
The bus has brought awareness and guidance to young people around the UK, with style (you should see our bus driver's reversing skills), and will continue to do so throughout the following week.
For those who are starting to worry about us, StartUp Britain continues to run 100% capacity, all the way around the country, fired up on adrenaline, coffee and a will to change the world.
Look out for our next blog post, which poses the question 'What is an Entrepreneur?'.
To get a sense of what drives us, check out this Interview with StartUp Brtiain Co-founder Emma Jones and if you have any questions about the Tour please leave them in the comments section below, or e-mail us at email@example.com.


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P.E.O., a philanthropic educational organization, originated from a group of seven young women more than 145 years ago. It offers the gift of friendship and love — of service and philanthropy.
The organization began in January 1869 on the campus of Iowa Wesleyan College, Mount Pleasant, Iowa. It has grown to become an international organization with broad philanthropic and cultural aims and an ever-increasing interest in furthering educational opportunities for women.
The Illinois State Chapter of P.E.O. was organized in April 1903 with nine founding chapters. Today, we are proud of our 330 chapters and more than 14,000 members throughout the state. We look forward to the future as we continue the work of our sisterhood.
Dance class at Cottey
|P.E.O. Mission
P.E.O. is a philanthropic organization where women celebrate the advancement of women; educate
Photo: Field of Daisies


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I mentioned earlier that ski boat manufacturers have gone away from using wood in their stringers, floors, and seat backs. But for a long time, that was the industry standard. When your stringers suffer from rot, and/or delaminate from the hull, they need to be replaced. It seems like the decision of what to replace the stringers with should be easy, replace them with what they were made of in the first place. For example, in my boat I replaced the main stringers using 2x10 fir. The secondaries I used 1x6 pine.
It isn't that simple. I contemplated using other materials to build the stringers. What comes to mind first was to enlarge the stringers themselves and encase a foam core in fiberglass, similar to how some boats are built today. Other folks have come up with a variety of materials that would occupy the same space as the original stringers but are more lightweight, stronger, or whatever. Another option is the pourable stringer using a compound that would just be poured into the cavity left where the wood stringers were removed leaving the fiberglass shell in tact.
In the end I decided that my boat was twenty years old. It made it that long with the manufacturer using wood stringers. The guys who had it before me smashed it into a rock at high speed and stored it outside without so much as a tarp for cover. If I rebuilt the boat using the same stringer system it was guaranteed at least another twenty years of service.
You have to decide how you plan to rebuild your stringer system before you make the first cut. I started with the main stringers, removing one at a time. Then building a new stringer, laminating, installing, and fine tuning the dimensions. That is one technique. It it also possible to remove all of the stringers first. Then build new stringers and dry fit the entire new assembly before laminating and installing them into the boat. Again, you need to decide what road you plan to follow.
The front of my stringers were separated from the hull leaving a big gap. I started cutting at the exposed end of the stringer (bilge side of the stringer). When I cut beyond the point where the stringers were now touching the hull I could feel when the saw blade was in that pocket between the stringer, the hull, and the bilge. I chased that pocket all the way to the back of the boat. The main stringers were held together with a cross brace in the stern. I cut it away. I followed the same technique on the other side of the stringer. There were a few places where I had to cut away small perpendicular ribs that connected to the stringer. Like I said earlier, I had to switch tools a few times.
When the stringer is cut free it comes out with some twisting force. Remaining in the hull is a channel with a fillet on each side where the stringer used to be. Against the hull are the remnants of where fiberglass was starting to fail from moisture. I used an angle grinder to grind down the channel to where it was even with the hull. At the stern, the stringer was bonded to the boat. That had to be cut away and ground down. This was very hard because of some odd curves and blocks that were precisely in the way. Next, I ran an orbital sander over the length of the stringer using 80 grit sand paper. I finished by vacuuming and wiping the repair area clean with acetone.
It is difficult to see in this pic, but on the right side the main stringer is removed. You can just make out the outline of where it belongs. On the left side of the pic is the lateral rib that had to be cut away from the stringer. I repeated this process on the left side once I replaced this stringer.
If you are fortunate, then the stringer you pulled out is in good enough condition to use as a pattern to build the new one. Take into consideration that there is about 1/8 inch to 1/4 inch of glass over top of the actual wood stringer. I suggest that you first cut away the fiberglass from the top of the stringer in order to have a more accurate template. Pay attention to the bevel at the bottom of the stringer, it changes in severity from stern to bow.
I spent about an hour at Lowes unstacking a pallet of ltwo inch by 10 inch by 14 foot fir beams. I selected the two lightest, straightest beams with the least amount of knots. Then I restacked the pallet. These were the foundation for my new main stringers.
I used the old stringer as an outline. The easy part was cutting along the outline. The top was not an issue. The bottom is beveled at an ever changing angle. That was not easy. I tried to summon some ancient math skills I learned in grade school to come up with a system to calculate the angles. I failed. I settled on this technique: I placed a carpenters square with the head flush against the bilge side of the stringer and the ruler running under it. Then I measured the gap from the ruler to the edge of the bevel. I marked that position on the new stringer. It is important to note that this would have been very easy if I had carefully cut out the stringer. I did not do that all the time. This means in some places I cut through the stringer during removal. I had to piece that back together to figure out what it was supposed to look like. Don't do that. Once I marked the stringer, I used an old fashioned hand plane to remove the material. I shaped it as close to the original as possible.
The next step was to test fit the new stringer. You would think the dumb thing would fit properly. Nope, that beveled edge was a monster. I finally settled with small gaps 1/4 inch or less in a few places. I also confirmed that the stringer was properly lined up with the existing stringer so I was not going to effect the location of the engine cradle or anything.
Before installing the new stringer, I laminated it using epoxy resin and fiberglass cloth. Cut out a pretty close outline in the glass cloth. I brushed epoxy onto the stringer in a thick application. I then placed the cloth onto the stringer. Then I brushed epoxy over the top of the cloth. You will be able to tell when the cloth is absorbing the resin. Finally, I rolled out all of the air bubbles. The cloth has loose ends that tend to get caught in the roller. I cut them as they come along.
Once the resin was dry to the touch I came through with a razor knife and trimmed the edges a bit. I let it cure all night. Then I flipped it over and did the other side. I left the top and bottom alone.
You see in the picture that I placed the stringer on a ladder. I wanted to support the stringer as much as possible to prevent bending. I spent a lot of time finding two straight planks. I wanted to keep them that way.
I made sure to trim the excess glass from the bottom of the stringer. I ran an orbital sander across it to knock down any run off drips. This is important. Experts recommend washing the stringer with soap and water to remove an effect called amine blush that develops with epoxy resin. Then use a heat gun to dry the exposed part of the stringer where there is no resin and glass. I also cleaned the bilge with acetone again.
Some people say not to bond the bottom of stringers to the boat. Everything I read told me otherwise.
I used fiberglass mat. I cut the mat into strips just about as wide as the stringer. I saturated the mat strips in epoxy resin. I brushed on epoxy resin the length of the repair. I moved the stringer inside the boat. Then Ibrushed on a layer of epoxy resin on the bottom of the stringer. Then I placed two layers of fiberglass mat strips the length of the stringer. (There were two places where I left a gap because the stringer actually has a channel cut into it for water to drain into the bilge). I rolled out all of the air bubbles in the mat. Then I set the stringer on the mat. I adjusted the position of the stringer so that it was properly aligned front to back and was perpendicular to the floor.
I placed large weights on the stringer in several places to force it downard and hold it in place while the epoxy resin set over night.
The next day I filleted the edge of the stringer where it meets the hull. I used epoxy resin mixed with aerosil cabosil (as a thickener to prevent running) and I used West System 403 (Should have used 404).
To do this, Just mix the resin, aerosil cabosil, and WS 404 in a bucket until it is the consistency of mushy oatmeal. Then press it into all of those little gaps I mentioned earlier and build a fillet along the stringer. The fillet should be 1/2 inch thick and at least as tall and wide. Press it in tightly to form a good bond. This needs to set over night.
Again, after any application of epoxy resin it is recommended that you wash the area with soap and water first. Then wipe clean with acetone and let dry. Now you can begin to laminate the stringer onto the hull. Start by cutting 2 inch and 4 inch strips of fiberglass mat (you can buy it in rolls precut). Cut a strip of 8 inch fiberglass cloth. Use aerosil cabosil to thicken the epoxy to a consistency that is very slow to run down your stir stick, like cool honey.
Apply resin along the entire side of the stringer and 4 to 6 inches down the hull (on each side). Saturate the strips of mat. Apply the 2 inch strip first. Center it along the joint of the stringer and hull. Follow with the 4 inch strip. Then the 8 inch fiberglass cloth. Roll out all of the air bubbles. Let this cure over night.
This is a solid enough installation of the stringer onto your boat. Many times more solid than the factory.
Despite my best efforts, I was not able to make the new stringer exactly the same as the old. I determined this by placing a block across the unaltered secondary stringers and measuring down to the unaltered driver side stringer and the new passenger side stringer.
What I did next was transfer the measurements over to the new stringer (taking into account 1/8 inch thickness for fiberglass on top of the existing stringer). Then I used my hand plane, a drill with a sanding drum, several hand files, and whatever else I could find to adjust the new stringer.
In some cases I actually had to add about 1/4 inch of material. I bonded fiberglass mat onto the stringer until it reached the proper height. Then I sanded it down level with the existing stringer. In the pic below the red outline is the new material built up on the stringer.
Eventually I was satisfied with the dimensions of the newly installed stringer. This would become the baseline for tuning the new driver side stringer.
I will not waste your time repeating the steps to remove and install the new driver side stringer. The steps are the same as the observer side stringer.This is the point when I test fit the engine cradle to make sure everything was right. It is better to change it now than later. I recommend being about 1/2 inch wide to allow for additional fiberglass over the stringers later in the build.


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1st and 3rd Districts: Safe Seats
1st District
3rd District
These maps illustrate what a "safe" seat looks like. Neither John Larson (D-CT1) or Rosa DeLauro (D-CT3) have faced a tough election in quite some time (Larson has never had a real challenge to his seat, I'm not sure about DeLauro). This is good for Larson, who was actually beaten by Bill Curry for the 1994 governor's nomination despite being an early favorite (ouch). Indeed, Republicans don't really fund elections in these two districts, and they are completely ignored by the NRCC (National Republican Congressional Campaign).
In both districts, most of the towns that usually vote Republican voted for the incumbent Democrat in 2002 and 2004. This adds further credence to the Incumbent Rule: "All things being equal, voters will trend towards the incumbent." Why else would conservative Granby (which voted for George Bush in 2004 and is represented by Republicans in the General Assembly) go for Larson, one of the most liberal members of Congress, by nearly 17% in 2004?
What's interesting about the map of the 1st District is its unusual shape. I have commented about the odd gerrymandering of districts before, but District 1 is an egregious example. While the combination of Johnson and Maloney's districts into District 5 in 2001 created some uncertainty as to who might win, District 1 (which is largely defined by District 5's borders) was created to reinforce the strength of Democratic candidates there. Why, for example, are the Republican towns of the Farmington Valley (Granby excluded) not included in District 1? Why are small towns like Hartland and Colebrook not in District 5? Why isn't Bristol in District 5? Grographically, this would make a lot more sense.
The 3rd District isn't quite so bad; at least it seems geographically consistent in most areas (the major exception being Middletown). Still, it's obvious that both districts were created with their incumbents in mind.
This can be problematic if said incumbent decides to venture out of the safe confines of his/her district. Take the sad case of Barbara Kennelly, who ran for Governor in 1998. Kennelly had never really faced opposition in the 1st District, and must have assumed that her style of not actually campaigning or paying attention to her opponent would work wonders outside Hartford County. She was, of course, crushed by politically canny Gov. John Rowland (don't blame me, I voted for Groark).
So perhaps the lesson here is that gerrymandered districts make lazy politicians. And who wants that?
If anyone is interested in the Excel files I created to make these maps, here they are:
1st District
2nd District
3rd District
4th District
5th District
Election results for 2004 and 2002 are available on the website of the Secretary of the State of Connecticut: http://www.sots.state.ct.us/


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I am primarily interested in molecular mechanisms of activation and regulation of G-protein coupled receptors. I have focused on the receptor for the potent hormone; angiotensin II as a model for the subfamily of G-protein coupled receptors, which bind peptide ligands. Angiotensin II is the effector of the renin-angiotensin system, which plays a critical role in blood pressure regulation and electrolyte balance and which has been implicated in many important medical disorders, including hypertension and diabetes with its associated cardiovascular and renal damage. Consequently, investigating the biochemical and molecular mechanisms of Angiotensin II receptor activation and regulation is crucial for understanding the physiology and pathophysiology of the renin-angiotensin system.
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Silverlight for LOB? Here it is
Are you asking for case studies of LOB (line-of-business) application, written in Silverlight? Nothing simpler. Here is the result of the partnership between Microsoft and Infusion. Another great Penza and Airport type RIA (rich-internet-application)
December 18th, 2007 · Comments (3)
3 Responses to "Silverlight for LOB? Here it is"
Mikkel Says:
January 1st, 2009 at 12:32 am
Need user name and password to access Infusion application!
Tamir Khason Says:
January 1st, 2009 at 12:32 am
Eran, Penza is working system. Regarding Airport (tssss) Continental has such thing in products. The last one is POC (we have some too:) ), however it might be good starting point for make right decision
ekampf Says:
January 1st, 2009 at 12:32 am
Except the Penza thing which I couldn't figure out (because its all in Russian) the other two are proof of concept application – not a real case study for a real LOB application
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Another Life is a true story, Set in Edwardian London, it is the colourful and intensely moving account of Edith Thompson, a woman wrongly accused of the murder of her husband, a case which became a major 'cause celebre' of its time.
2 thoughts on "Another Life (2001)"
Beautifully done. I wonder how true to the facts it is?
There is a wikipedia article about this murder:


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If you saw DATELINE's recent April 18th story on Detroit, you may think the city is a wasteland!
People are FASCINATED by this city. Yes, there are a lot of problems, but life goes on and THINGS are happening!!!
Detroit has been prominently featured in news stories because of it's incredible number of problems, BUT also because it is uniquely poised to be reborn as the first NEW American city of the millennia.
Come to the Mad Anthony race and be a part of that re-birth!!!!
We are also looking for sponsors who are interested in being part of this incredible event.
Email the race at "madanthonycx-AT-gmail-DOT-com"
Saturday, April 24, 2010
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Mrs. Zenk
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6th - 8th grade M-Z.
Don't hesitate to contact me with any questions or concerns at 459-3673 or by email at firstname.lastname@example.com.
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In January, our counselors meet with 6th and 7th grade students to help schedule courses for the next year.
8th grade students will begin the high school transition process meeting with his or her school counselor in an Academic Career Planning (ACP) meeting in early fall, parents are expected to attend. 9th grade course selection, career, college planning and readiness are discussed.
School psychologist, Kristine Polzin, is also available to Horace Mann students and parents.
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