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Extremely Loud and Incredibly Close: A Novelby Jonathan Safran Foer
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I absolutely loved Extremely Loud and Incredibly Close a most precious and delightful novel by Jonathan Safran Foer. Oskar Schell made me laugh, smile, and just feel good. He is a charmer who's won my heart through the tears and the joy.
Extremely Loud and Incredibly Close is one of those novels you'll be sorry to see end. Inventor, jewelry designer, Francophile, tambourine player, and pacifist, nine-year-old Oskar careens from Central Park to Coney Island searching for a lock to fit the mysterious key left by his now deceased father. Oskar is endearing and imaginative; his voice captivates from the first page to the last. He tends to attract a motley crew of characters all groping for catharsis amidst various degrees of loss. Again, Foer tackles the big questions of love, truth, and beauty with a flare rare amongst contemporary writers.
Synopses & Reviews
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Oskar Schell is an inventor, Francophile, tambourine player, Shakespearean actor, jeweler, pacifist. He is nine years old. And he is on an urgent, secret search through the five boroughs of New York to find the lock that fits a mysterious key belonging to his father, who died in the attacks on the World Trade Center.
An inspired creation, Oskar is endearing, exasperating and unforgettable. His search for the lock careens from Central Park to Coney Island to the Bronx and beyond. But it also travels into history, to Dresden and Hiroshima, where horrific bombings once shattered other lives. Along the way, Oskar encounters a motley assortment of humanity — a 103-year-old war reporter, a tour guide who never leaves the Empire State Building, lovers enraptured or scorned — all survivors in their own ways.
Ultimately, Oskar ends his journey where it began, at his father's grave. But now he is accompanied by the silent stranger who has been renting the spare room of his grandmother's apartment. They are there to dig up his father's empty coffin.
Rarely does a writer as young as Jonathan Foer display such virtuosity and wisdom. "His prose is clever, challenging, willfully constructed to make you read it again and again," said Marie Arana, in the Washington Post Book World, of Everything Is Illuminated. Once again Foer turns his capacious talent and vision to devastating events and finds solice in that most human quality, imagination. Extemely Loud and Incredibly Close boldly approaches history and tragedy with humor, tenderness and awe.
"Oskar Schell, hero of this brilliant follow-up to Foer's bestselling Everything Is Illuminated, is a nine-year-old amateur inventor, jewelry designer, astrophysicist, tambourine player and pacifist. Like the second-language narrator of Illuminated, Oskar turns his navely precocious vocabulary to the understanding of historical tragedy, as he searches New York for the lock that matches a mysterious key left by his father when he was killed in the September 11 attacks, a quest that intertwines with the story of his grandparents, whose lives were blighted by the firebombing of Dresden. Foer embellishes the narrative with evocative graphics, including photographs, colored highlights and passages of illegibly overwritten text, and takes his unique flair for the poetry of miscommunication to occasionally gimmicky lengths, like a two-page soliloquy written entirely in numerical code. Although not quite the comic tour de force that Illuminated was, the novel is replete with hilarious and appalling passages, as when, during show-and-tell, Oskar plays a harrowing recording by a Hiroshima survivor and then launches into a Poindexterish disquisition on the bomb's 'charring effect.' It's more of a challenge to play in the same way with the very recent collapse of the towers, but Foer gambles on the power of his protagonist's voice to transform the cataclysm from raw current event to a tragedy at once visceral and mythical. Unafraid to show his traumatized characters' constant groping for emotional catharsis, Foer demonstrates once again that he is one of the few contemporary writers willing to risk sentimentalism in order to address great questions of truth, love and beauty. Agent, Nicole Aragi. 11-city author tour; foreign rights sold in 12 countries. (Apr. 4)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"[B]eautifully designed second from the gifted young author....[A] riveting narrative....[A] brilliant fiction works thrilling variations on, and consolations for, its plangent message: that 'in the end, everyone loses everyone.' Yes, but look what Foer has found." Kirkus Reviews
"[Oskar's] first-person narration of his journey is arrestingly beautiful, and readers won't soon forget him....
"Perhaps Foer's book is the opening trickle in a flood of World Trade Center novels to come. Most will undoubtedly be worse than this one because few writers of any age can wield a pen with Foer's intensity, yet few will be so extremely manipulative and incredibly cloying." Chicago Tribune
"Even if a few of [Foer's] gambits fall flat, it's hard to fault a 28-year-old novelist for such an intense hunger to connect. Especially when he's offering such a treasure...all of which bring home a little more of the specific human pain of 9/11. (Grade: B+)" Entertainment Weekly
"Foer's novel is an adventure in reading, packed with unique elements that illustrate the story....Though far from perfect, this book is worth its cover price as admission to the show." The Oregonian (Portland, OR)
"Although [the Dresden] story is not quite as evocative as Oskar's, it does carry forward and connect firmly to the rest of the novel. The two stories finally intersect in a powerful conclusion that will make even the most jaded hearts fall." School Library Journal
"The general impression one gets here is of a young writer who wants desperately to have something important to say....What Foer needs is more discipline in establishing narrative tone, and a surer sense of which of his technical gimmicks has any purpose." Seattle Times
"Jonathan Safran Foer's new novel is the mirror image of its young protagonist. The book is energetic, inventive, and ambitious, while also, at times, indulgent, contrived, and crushingly desperate for attention." Boston Globe
"Extremely Loud suffers a bit from its tendency toward the grotesque....Fortunately, the best sections of the novel are the most plentiful: Oskar's unconscious comedy and his poignant search for information about the man who spun bedtime stories out of fantasy and science." The Washington Post
"While it contains moments of shattering emotion and stunning virtuosity that attest to Mr. Foer's myriad gifts as a writer, the novel as a whole feels simultaneously contrived and improvisatory, schematic and haphazard." Michiko Kakutani, The New York Times Book Review
Extremely Loud and Incredibly Close has been one of the most discussed, acclaimed, and debated novels in recent memory. And with good reason—as the Atlanta Journal-Constitution noted, "Jonathan Safran Foer has done something both masterful and absolutely necessary: he has written the first great novel about September 11." Foer confronts a subject few writers have dared approach, and what he discovers is solace in that most human quality, imagination.
Nine-year-old Oskar Schell is on a mission to find the lock that matches a mysterious key belonging to his father, who died in the World Trade Center on 9/11. An inspired innocent, Oskar is alternately endearing, exasperating, and hilarious as he careens from Central Park to Coney Island to Harlem on his search. As he roams the five boroughs, Oskar encounters a motley assortment of people who are all survivors in their own way. His journey concludes in an emotional climax of truth, beauty, and heartbreak.
In Extremely Loud and Incredibly Close, Foer once again demonstrates his ability to evoke and unravel the most personal and complex matters of the heart.
About the Author
Jonathan Safran Foer is the author of the bestseller Everything is Illuminated, named Book of the Year by the Los Angeles Times and the winner of numerous awards, including the Guardian First Book Prize, the National Jewish Book Award, and the New York Public Library Young Lions Prize. Foer was one of Rolling Stone's "People of the Year" and Esquire's "Best and Brightest." Foreign rights to his new novel have already been sold in ten countries. The film of Everything is Illuminated, directed by Liev Schreiber and starring Elijah Wood, will be released in August 2005. Extremely Loud and Incredibly Close has been optioned for film by Scott Rudin Productions in conjunction with Warner Brothers and Paramount Pictures. Foer lives in Brooklyn, New York.
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Endurance: Shackleton's Incredible Voyageby Alfred Lansing
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Days before the outbreak of World War One renowned explorer Ernest Shackleton and a crew of twenty-seven set sail to attempt the first crossing on foot of the Antarctic continent. More than eighty miles from their destination, however, their ship Endurance was trapped and then crushed by ice. The crew were left stranded on ice blocks, set adrift as castaways for the next five months in the most savage of climates and terrain. After five months in open boats on freezing seas, tackling overland treks across savage glaciers the crew made it to safety, astonishingly without one single life lost. First published in 1959, and a bestseller ever since, Alfred Lansing's Endurance is not only the best of the many books about Shackleton's famous 1915 expedition, it is also one of the best - and most popular - adventure books ever written. Lansing consulted with ten of the surviving members and gained access to diaries and personal accounts by eight others to produce this remarkable account of a daily struggle just to stay alive. This is a tale of human courage, inspirational leadership and one of the most riveting stories ever told.
Publisher Comments:
In August 1914, days before the outbreak of the First World War, the renowned explorer Ernest Shackleton and a crew of twenty-seven set sail for the South Atlantic in pursuit of the last unclaimed prize in the history of exploration: the first crossing on foot of the Antarctic continent. Weaving a treacherous path through the freezing Weddell Sea, they had come within eighty-five miles of their destination when their ship, Endurance, was trapped fast in the ice pack. Soon the ship was crushed like matchwood, leaving the crew stranded on the floes. Their ordeal would last for twenty months, and they would make two near-fatal attempts to escape by open boat before their final rescue.
Drawing upon previously unavailable sources, Caroline Alexander gives us a riveting account of Shackleton's expedition — one of history's greatest epics of survival. And she presents the astonishing work of Frank Hurley, the Australian photographer whose visual record of the adventure has never before been published comprehensively. Together, text and image re-create the terrible beauty of Antarctica, the awful destruction of the ship, and the crew's heroic daily struggle to stay alive, a miracle achieved largely through Shackleton's inspiring leadership.
The survival of Hurley's remarkable images is scarcely less miraculous: The original glass plate negatives, from which most of the book's illustrations are superbly reproduced, were stored in hermetically sealed cannisters that survived months on the ice floes, a week in an open boat on the polar seas, and several more months buried in the snows of a rocky outcrop called Elephant Island. Finally Hurley was forced to abandon his professional equipment; he captured some of the most unforgettable images of the struggle with a pocket camera and three rolls of Kodak film.
Published in conjunction with the American Museum of Natural History's landmark exhibition on Shackleton's journey, The Endurance thrillingly recounts one of the last great adventures in the Heroic Age of exploration — perhaps the greatest of them all.
The astonishing saga of polar explorer Ernest Shackleton's survival for over a year on the ice-bound Antarctic seas, as Time magazine put it, "defined heroism." Alfred Lansing's scrupulously researched and brilliantly narrated book — with over 200,000 copies sold — has long been acknowledged as the definitive account of the Endurance's fateful trip. To write their authoritative story, Lansing consulted with ten of the surviving members and gained access to diaries and personal accounts by eight others. The resulting book has all the immediacy of a first-hand account, expanded with maps and illustrations especially for this edition.
In December 1914 Sir Ernest Shackleton and a crew of twenty-seven men set sail from South Georgia for the South Pole aboard the Endurance, the object of their expedition to cross Antarctica overland. A month later the ship was beset in the ice of the Weddell Sea, just outside the Antarctic Circle. Temperatures dropped to 35 degrees Celsius below zero. Ice-moored, the Endurance drifted northwest for ten months before it was finally crushed. The ordeal, however, had barely begun. Now illustrated with expedition photographer Frank Hurley's breathtaking images of the crew, the wildlife, the stark beauty of the land and terrors of the sea at every stage of this grueling adventure, Alfred Lansing's already compelling narrative assumes even more staggering dramatic power in its depiction of the heroic endurance of Shackleton and his twenty-seven indefatigably courageous men.
Bound for Antarctica, where polar explorer Ernest Shackleton planned to cross on foot the last uncharted continent, the Endurance set sail from England in August 1914. In January 1915, after battling its way for six weeks through a thousand miles of pack ice and now only a days sail short of its destination, the Endurance became locked in an island of ice.
For ten months the ice-moored Endurance drifted northwest before it was finally crushed. But for Shackleton and his crew of twenty-seven men the ordeal had barely begun. It would end only after a near-miraculous journey by Shackleton and a skeleton crew through over 850 miles of the South Atlantics heaviest seas to the closest outpost of civilization.
This astonishing tale of survival by Shackleton and all twenty-seven of his men for over a year on the ice-bound Antarctic seas, as Time magazine put it, defined heroism." Alfred Lansings brilliantly narrated book has long been acknowledged as the definitive account of the Endurances fateful trip.
About the Author
Caroline Alexander has written for the New Yorker, Granta, Condé Nast Traveler, Smithsonian, Outside, and National Geographic, and is the author of four previous books. She is the curator of "Endurance: Shackleton's Legendary Expedition," an exhibition that will open at the American Museum of Natural History in March 1999. She lives on a farm in New Hampshire.
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|Man Killed, Three Hurt in Ashe Crash
|Written by Steve Frank
|Wednesday, 01 May 2013 05:30
The State Patrol identified the man killed and the Ashe woman and her two children hurt in a two-vehicle wreck from Monday morning in Jefferson. The crash occurred at the intersection of N.C. 16 and US 221 in Jefferson, just past the Corner Market just before 9:30 a.m. Trooper J.D. Brown,
of the N.C. Highway Patrol said a 2005 blue Nissan Frontier, driven by Donald Thompson, 65, of Jefferson, was traveling South on Highway 221, and as his Nissan entered the intersection, it struck the 2005 black Jeep 4x4, of Roxanne Severt, 33, of Jefferson, who had her two young daughters as passengers. Blue Ridge Medical Transported Thompson, Severt and the two children to Ashe Memorial Hospital where Thompson was pronounced dead, the two girls were treated and released, and where Roxanne Severt was admitted for treatment. Trooper Brown said investigators are looking into whether Thompson might have had a heart attack or other medical condition to cause the accident. First responders, the Ashe County Sheriff's Department, Jefferson Police Department, and the Ashe County Rescue Squad aided the N.C. Highway Patrol at the scene.
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Kode 22 Backpack (out-of-stock)
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The Fruitcake Topic
Posted 08 October 2004 - 02:28 PM
This thread was helpful because someone asked me to donate to a silent auction and I do not want to do a dinner ( too much unspecified obligation - much experience with this) and it is much better to have a displayed item for the auction.
I hit upon a "Basket of Traditional British Christmas Baking" - thus the basket got one of the aforementioned fruitcakes, Grandma McCracken's Carrot Pudding (my contribution to recipe gullet) and the classic shortbread - petticoat tails style. A couple of candles, some small Christmas crackers - not the edible kind, the snapping kind and a recipe for Brandy sauce.
The printed material that goes with it - sort of tap dances around the fruit cake issue I called it Black Cake and suggested it be served with a wedge of cheddar or Stilton and port - suggestion of an early poster - and a fine suggestion it was.
The packaging materials cost more than the edible ingredients but it looks very stylish and appealing .
Posted 17 October 2004 - 03:26 AM
i am a closet fruitcake eater and i am excited that i will be making them for the first time!
i decided to make two sets, following andiesenjis two recipes...
i am following the recipes but with changes (i think/hope that they are minor enough). would anyone care to comment on the changes?
for the white fruitcake: the sweet white wine called for will be cream sherry. will this matter? ive never made anything boozy and i dont know anything about wines, etc. but i am guessing this is alright. i tried to find this thing called "Carmel Cream White" called for at the local stores (two places) but had no luck and got dizzy trying to figure out what is a sweet white wine. (whats a chardonnay? riesling? yes, i am so clueless. but i also dont drink...)
for the cocoa fruitcake: i will not be baking this in the pans called for. instead i will be using tiny mini loaf pans. depending on the amount, i will split this up between 4-6 loaves. ive never attempted this sort of change before. but i think i can pull it off. the question is shall i lower the temperature? i will definitely be keeping an eye on it and probably checking half an hour in and every 5 minutes after that, but anybody have any comments about this?
other than these two changes, i will be following the recipes to a T. macerating for two weeks, steaming, soaking for months, etc. whatever the recipes say, except for the two changes cited above... im not going to screw these babies up! (im in the midst of obtaining some citron, even!)
thanks in advance to those with more experience baking who are able to help out with any comments.
Posted 17 October 2004 - 05:35 PM
hello. i guess this might be a pm, but just in case anyone else has other thoughts, etc, i will be posting this.
i am a closet fruitcake eater and i am excited that i will be making them for the first time!
i decided to make two sets, following andiesenjis two recipes...
i am following the recipes but with changes (i think/hope that they are minor enough). would anyone care to comment on the changes?
for the white fruitcake: the sweet white wine called for will be cream sherry. will this matter? ive never made anything boozy and i dont know anything about wines, etc. but i am guessing this is alright. i tried to find this thing called "Carmel Cream White" called for at the local stores (two places) but had no luck and got dizzy trying to figure out what is a sweet white wine. (whats a chardonnay? riesling? yes, i am so clueless. but i also dont drink...)[quote name='melonpan' date='Oct 17 2004, 03:26 AM']
Any sweet wine is okay. The white concord by Manichevitz or a combination of sweet muscat and sherry or whatever.
I shop at a lot of stores that cater to Jewish residents and they carry a full line of the sweet wines, both red and white that are traditional and usually on sale near the holidays.
Heck, you could pour in a bottle of Thunderbird and a little brandy and that would work too.
Edited by andiesenji, 17 October 2004 - 05:36 PM.
My blog:Books,Cooks,Gadgets&Gardening
Posted 18 October 2004 - 01:37 AM

i tasted a bit and its delicious!
thank you.
it is a lot of batter! it was enough batter for 9 mini loaves.
the baking took pretty much about an hour. at 30 minutes, i turned the temp down to 325, but at the 45 minute mark turned it back up to 350 since it was still pretty wet at that point. at the hour mark they were just about done and i pulled them out then. next time ill just keep a close eye and bake at 350 all the way.
i had started the glaze just after i popped them into the oven. by the time the hour was up, the glaze was cool enough to touch.
the only change to the recipe i would make is to simplify the glaze... you dont need the water. youre making an orange jam and the water (which you are boiling away during the reduction) is just making the process take more time since orange juice has a lot of water in it to begin with.
i cant wait to begin the white fruitcake!
thanks again andiesenji! what a nice family recipe. i am glad you shared it with us. it is amazing how many generations that recipe has lasted! from 1690!!! wow!
Posted 18 October 2004 - 07:23 AM
I to had a tradtional fruit cake for my wedding, although my future american husband was a little worried about it.
Posted 18 October 2004 - 11:08 AM
the cocoa fruitcake has been glazed and is cooling on racks as i write.

i tasted a bit and its delicious!
thank you.
it is a lot of batter! it was enough batter for 9 mini loaves.
the only change to the recipe i would make is to simplify the glaze... you dont need the water. youre making an orange jam and the water (which you are boiling away during the reduction) is just making the process take more time since orange juice has a lot of water in it to begin with.
i cant wait to begin the white fruitcake!
thanks again andiesenji! what a nice family recipe. i am glad you shared it with us. it is amazing how many generations that recipe has lasted! from 1690!!! wow!
Wow! Melonpan, your photo is great and the cakes look scrumptious.
It does make a lot of batter - the bundt pans I use are the large ones, 10 to 12 cup max and the molds for the trees, large and small use a lot of batter.
It is also enough for a full-sized sheet pan to make a thin cake for cutting into shapes. When I do those I completely cover them with chocolate, rather like a petit four.
My blog:Books,Cooks,Gadgets&Gardening
Posted 19 October 2004 - 12:02 AM
I was curious though--and this question could be directed at andiesenji as well, or anyone else--about the combination of cocoa and fruitcake. I've never had it before. Is the chocolate flavor quite noticeable? Or does it sort of meld with all the other flavors?
melonpan, any chance we might get a picture of the inside of one of your cakes? Or are you saving them to give away?
And please send more pictures when you finish the white fruitcake!
Posted 25 October 2004 - 07:20 PM
I am trying to re-create a fruit cake for a family member who grew up in Texas, and her aunt used to make a fruit cake that (as she says) "had pork in it". I ask "was it lard" and she says "I don't know... do you think you can do it?" The only other thing I can get out of her is that it wasn't actual chunks of pork.
Ideas?? I was looking at andiesenji's recipe for white fruit cake as my starter... maybe I should use freshly rendered lard in place of butter? Maybe that "second" rendering of lard (as per the e-Gullet lard recipe) that's more pork-like?
Posted 27 October 2004 - 08:19 AM
These recipes sound good to me:
Tea Fruitcake
This one I plan to make for Shavuot next year:
Free Range Fruitcake
I just noticed that I had inserted the wrong URL for the Tea Fruitcake recipe. Here is the correct one.
Tea Fruitcake
Posted 27 October 2004 - 09:29 AM
The recipe I use makes vast amounts, and so far, I have found exactly one person outside of my small family who enjoys it. But I am convinced to continue making it, regardless. And this thread not only affirms my decision, but also reminds me that I need to start mincing some fruit!
So, we ususally serve the Plum Pudding with Hard Sauce - a totally sinful mix of confectioners sugar, butter, brandy and sherry. The hard sauce is usually just served in a scoop or a schmear alongside the cake. Is this something that other people do? It seems like many of the fruitcakes recipes here involve icing instead.
By the way, while he doesn't really like plum pudding, my husband has developed a habit of putting a dollop of hard sauce in his coffee.
edit for grammar
Edited by crouching tyler, 27 October 2004 - 09:36 AM.
Posted 28 October 2004 - 02:38 PM
Just the other day, someone gave me the bare outlines of their "West Indian fruitcake" preparations, which they were starting now -- soak yellow and red raisins, currants, pitted dates and pitted prunes in a mixture of 2/3 white rum and 1/3 port or Madeira. For the rum, I was told to use "overproof" but have forgotten what that meant -- is it just very high proof?
Does anyone have a good recipe for stollen?
The 1981 December issue of Gourmet Magazine had a great Stollen recipe that I used for years, but I'm not sure where I put it--I had lost it once during a move, then got a copy from the library--It's somewhere is one of these recipe files...I'll find it and post it.
I also have a recipe for Chocolate Rum Balls made with Fruitcake! It's a good one to use up the not-so good cakes that come in the mail and sit around all winter. I'll find it and post it, too--they are probably oth on my computer at home--one of these days, I'd like to have all my eggs in one basket--so to speak, or at least all my recipes on all my machines.
Here is the Rum Ball Recipe:
Chocolate Walnut Rum Balls
1 lb. fruitcake, sliced and cut into 2-inch pieces
(I used one of those they sell in gift shops, that have red ruffled parchment paper under them, and wrapped in plastic. Someone had given it to me.)
2 cups (8 ounces) walnut pieces
3 cups confectioners' sugar, divided
3 oz Dark Chocolate bars, chopped
1 /4 cup rum
Place fruitcake and nuts in bowl of food processor fitted with metal chopping blade. Cover and pulse until mixture is very finely chopped. Transfer to mixing bowl.
Add 2 cups confectioners' sugar and chocolate. Mix well with fork. Add rum and mix until ingredients are uniformly moistened. Add a little more rum, if needed, to hold ingredients together.
Line baking sheet with foil, parchment or waxed paper. Shape fruitcake mixture into 1-inch balls by rolling between palms of hands. Repeat to make about 50 balls. Place remaining confectioners' sugar in shallow bowl. Roll balls in sugar until thoroughly coated. Transfer to waxed paper-lined baking sheet and let stand at room temperature for 1 hour. Store rum balls in covered container for up to 3 days. Makes 50 rum balls
(though I didn't get 50 balls--more like 30 I guess I made them bigger than 1")
Edited by chefcyn, 28 October 2004 - 05:14 PM.
Posted 28 October 2004 - 05:56 PM
Whiskey Lizzies
Place 1 1/2 c seedless raisins in a bowl, add 1/4 c bourbon
Mix and let sit for 1 hour.
Mix and sift:
1 1/2 c flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 c butter
1/2 c light brown sugar
Add 2 eggs, beat.
Beat in the flour mixture.
Stir in the Raisins and...
1/2 lb pecans
1/4 c candied citron
1/2 lb candied cherries
Place spoonfuls on a greased cookie sheet and bake at 325 for about 15 min. Makes about 6 1/2 doz.
We've made them with other candied fruit than the cherries, too like pineapple and they were good--like bites of fruitcake.
Posted 28 October 2004 - 07:31 PM
melonpan, you don't have to be a closet fruitcake eater! Who wouldn't want to eat your beautiful-looking cakes. What a perfect deep golden color. I was also pretty inspired by this post to make my own fruitcake. Right now I'm letting my dried fruit soak in rum for a couple of weeks. Can't wait to get started.
I was curious though--and this question could be directed at andiesenji as well, or anyone else--about the combination of cocoa and fruitcake. I've never had it before. Is the chocolate flavor quite noticeable? Or does it sort of meld with all the other flavors?
melonpan, any chance we might get a picture of the inside of one of your cakes? Or are you saving them to give away?
And please send more pictures when you finish the white fruitcake!
The cocoa is definitely present. Think of a dense devil's food cake, very moist, with fruit in it.
My blog:Books,Cooks,Gadgets&Gardening
Posted 28 October 2004 - 07:35 PM
I'll throw down the gauntlet here with an odd question... has anyone ever had fruit cake with lard or pork in it? Specifically a white fruit cake?
I am trying to re-create a fruit cake for a family member who grew up in Texas, and her aunt used to make a fruit cake that (as she says) "had pork in it". I ask "was it lard" and she says "I don't know... do you think you can do it?" The only other thing I can get out of her is that it wasn't actual chunks of pork.
Ideas?? I was looking at andiesenji's recipe for white fruit cake as my starter... maybe I should use freshly rendered lard in place of butter? Maybe that "second" rendering of lard (as per the e-Gullet lard recipe) that's more pork-like?
There are a lot of traditional English cakes that use beef suet. Lard has been used in a number of cakes and fruit cakes. I have to look them up, as I don't seem to have any in my computer.
As soon as I find one I will post it.
My blog:Books,Cooks,Gadgets&Gardening
Posted 29 October 2004 - 01:29 AM
Posted 29 October 2004 - 08:23 AM
Meanwhile, I found this one. at Recipe Source.
My blog:Books,Cooks,Gadgets&Gardening
Posted 29 October 2004 - 08:46 AM
She said she will call me later today and give me the ingredients for the mincemeat.
If it is what I remember my grandmother making (dad's side of the family), it is delicious mincemeat.
I make mincemeat and use beef jerky, ground of course, in it and it also makes a very nice mincemeat, not nearly as sweet as the stuff in the jars.
More to come!!!
My blog:Books,Cooks,Gadgets&Gardening
Posted 30 October 2004 - 08:17 AM
I saw several recipes out on the internet for pork cakes, they seem to vary between chopped pork fat liquefied in boiling water (kind of a "lard-rendering-for-dummies") vs. ground pork sausage, either of which are in lieu of butter or shortening. I'd love to try a "Meemaw" recipe!
It was kind of interesting, all of the recipes I saw out there were listed as very old, early 1900's or late 1800's, mostly on "traditional" or "legacy" recipe web sites. I like the idea of digging up an old way of cooking and reviving it.
Posted 06 November 2004 - 08:13 PM
Just about to order fruit for cakes (should do it earlier, but I have to wait for the first paycheck of the fall semester every year )
Which fruits/combinations do you like?
I sometimes use my mother's and grandmother's recipes, sometimes more modern recipes, but I rarely use currants, and never many of them (they taste bitter to me), and always add quite a lot of shredded fresh ginger.
One of the simplest and most successful recipes I've found on the net is this British ginger ale fruit cake
* Pickles foodblog
* New Year foodblog
Posted 07 November 2004 - 08:31 AM
Posted 07 November 2004 - 12:19 PM
Thanks so much!
Posted 08 November 2004 - 06:29 PM
The recipe says 2 hours for the 10 inch springforms, so should I reduce baking time to about 1 1/2 hours? Or just do the "jab with a skewer" test?
Posted 09 November 2004 - 04:19 PM
Golden New-Fashioned Dried Fruitcake with Cashews, Pistachios and Bourbon
Recipe By :Ragen Daley - "In The Sweet Kitchen"
Do make the effort to find unsulphured dried fruit, as the flavour is so much better. If this is impossible, try at least to buy organic fruit
1 1/2 cups chopped dried peaches
1 1/2 cups chopped dried apricots
1 cup chopped dried pears
3/4 cup plump golden raisins
1/2 cup Muscat or Lexia raisins
3 tbsps finely chopped candied orange zest -- homemade or best quality
1 cup bourbon
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/4 teaspoons ground mace
1 1/4 teaspoons ground ginger
1/8 tsp ground cinnamon
2 cups lightly roasted unsalted cashews
2 cups shelled unsalted pistachios
1 ripe pear
1 cup unsalted butter -- room temperature
1 cup granulated sugar
4 large eggs -- room temperature
1/2 cup full-fat sour cream
1/4 cup freshly squeezed lemon juice
1 tbsp Pure Vanilla extract
3/4 cup sweetened shredded coconut -- optional
*All of the dried fruit should be chopped to about the size of large raisins.
The day before you plan to bake the cakes, combine the chopped peaches, apricots, pears, both types of raisins and the candied zest in a non-reactive jug or bowl. Add the bourbon and stir to coat the fruit. Cover tightly and leave for 7-8 hours, tossing occasionally to distribute the alcohol.
Preheat the oven to 300F. Grease two (9 ½ x 5 ½ inches) metal loaf pans and line the bottoms and up the two long sides with pieces of parchment paper. Let the paper overhang the edges of the sides by an inch or so. Lightly grease the paper, then set the pans aside. Sift the flour, baking soda, salt and spices into a small bowl and set aside. In the bowl of a food processor, finely grind 1 ½ cups of the cashews; add to the sifted flour mixture. Coarsely chop the remaining ½ cup cashews and the pistachios. Set these aside. Peel, core and coarsely grate the pear, then add it to the macerating fruit and bourbon mixture.
In the bowl of an electric or stand mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy. Beat in the eggs, one at a time, mixing well. The batter may seem to curdle at this point, but it will come together beautifully as the dry ingredients are added. Fold in the flour and ground cashew mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the dry ingredients. Scrape down the bowl often, making sure you reach the very bottom. Stir in the lemon juice and vanilla.
If your stand mixer or other mixing bowl is too small to accommodate the batter as well as the macerating fruit and the chopped nuts, transfer to a larger bowl. Fold in the fruit and nuts, including the coconut, if using, in several stages, evenly distributing the goodies. Scrape the batter into the two prepared pans and smooth the tops.
Set the pans in the centre of the preheated oven and bake for about 1 hour and 45 minutes, rotating the pans several times during the baking so the cakes bake evenly. The tops of the finished cakes should be firm and slightly springy, and a wooden skewer inserted into the centre of each cake should come out clean. Cool the cakes in their pans on a rack for 10 minutes then turn them out and cool completely before wrapping and storing. The cakes are beset when aged for 2 days in the refrigerator before being cut and served. Well-wrapped and chilled, this light cake will last up to 2 ½ weeks. For the very best flavour, let it come to room temperature before serving.
Posted 11 November 2004 - 10:05 AM
Posted 11 November 2004 - 10:12 AM
Posted 16 November 2004 - 12:27 PM
Butternut Squash Fruit Cake
Edited by Swisskaese, 16 November 2004 - 02:27 PM.
Posted 25 July 2005 - 10:35 AM
Last December, my boss made a southern style fruit cake and she didn't even add any whiskey to it. It was just awful.
However I am a big fan of the Jamaican/West Indian style fruitcake which many of you have mentioned here. I have a large plastic bucket filled to the brim with pounds and pounds of ground up prunes, raisins, glacee cherries, dried mixed peel and currants, along with brown sugar, rum and port wine just waiting for late November to arrive (which is when I'll start baking).
Last year black cakes were my biggest selling cakes during the holiday season. I actually ran out of them before I had time to make more for Christmas. The fruit needs time to macerate (I've been soaking some of the fruit since last December and I added more to it yesterday) and the baked cakes need a few weeks to "mellow" after the rum & wine is poured into them.
To answer a couple of questions posted earlier in the thread:
1. Burnt sugar is used give black cake its color. It's also known as "browning" and is merely caramel color. It produces a darker colored cake than homemade burnt sugar (which is made by literally caramelizing white sugar in a saucepan with a little water over the stove). I prefer the commercial preparations since the homemade one imparts a burned taste to the cake that I don't like. Plus I like the darker color of a black cake made with commercial browning.
Here are some sources to order commercial "burnt sugar" and/or "browning" for those who don't have access to West Indian markets: http://www.sams247.com, http://www.buygracef...Browning_bottle
2. Overproof rum is stronger than regular rum. For last years batch of black cakes, I macerated my fruits in port wine & J. Wray and Nephew overproof Jamaican rum. That rum is enough to knock your socks off! I also used this rum to liberally "bathe" the finished cakes. They were a bit too strong for my taste. *whew* It took several weeks before they mellowed to a taste that I could actually enjoy. J. Wray and Nephew is expensive to find here in NYC (it's about $26 for a liter). But my sister brought me back several bottles from her trip to Jamaica last year, which cut my costs considerably. I'm going to Jamaica in October and will bring back a few bottles myself. But my use of it will be very limited this time around!
This year I'm macerating my fruits in regular rum. LOL
3. Many of the Caribbean islands (mainly those that have a British history) have a version of black cake. I read somewhere that it is derived from the English plum pudding but it was modified over time. That seems plausible to me. Of course each island thinks its version is the best. I've had versions from Jamaica, Trinidad, Guyana, St. Vincent - regardless of the island, I think black cake is delicious when it's made by a competent baker, regardless of ethnicity.
Edited by Kris, 25 July 2005 - 10:39 AM.
Posted 27 July 2005 - 03:47 PM
I do, however, like some fruits in breads. Stollen is wonderful stuff. Date cake is wonderful stuff. It's hard to go wrong with nuts. So as I read this, I think maybe, just maybe there are fruitcakes worth eating out there. I'm pretty sure they don't come in stores, though.
One of my favorite fruited cake recipes might just barely be within the realm of fruitcake, as I read this thread, because it has dried cherries, raisins, walnuts and bourbon. It's wonderful - a family favorite - and easy to boot: Liv's Mother's Kentucky Cake from the recipe collection at The Splendid Table's website.
Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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Posted 25 August 2005 - 01:01 PM
I am hoping to make a couple of kinds of fruit cake this yearfor the Christmas season, but I remember reading that you needed to make them about 6 months in advance in order to "cure" them by basting them with some sort of liquor every so often.
I am open to trying a variety of different kinds of cakes and comparing them when the time comes, so I would love to get some recipe suggestions (for someone who loves to bake, but doesn't have any professional experience or culinary education).
I was originally thinking of something with a dark, almost gingerbread-like spicy/molasses-y flavor - very moist and with high quality fruits. But I've been reading about some other types of fruit cakes, and am intrigued.
Also, can anyone tell me where I can order some good quality fruits, rather than buying the scarey red and green "fruit" at the grocery store?
I am also interested in the "curing" process. Do all fruit cakes share this? How often do you baste them? How do you store them? What liquor is used?
Thanks in advance!
Posted 25 August 2005 - 09:32 PM
I am also interested in the "curing" process. Do all fruit cakes share this? How often do you baste them? How do you store them? What liquor is used?
I'm so glad you started this thread. I too, could use some help.
Many years ago I used to make fruit cakes for Christmas every year. The recipe I had was for a dark, spicy cake with lots of nuts and yes, the scary, candied fruits available at the grocery store.
I always baked them 6-8 weeks before Christmas & wrapped them in cheese cloth soaked with either brandy or bourbon (as I remember, I preferred the bourbon for this), then sealed them tightly in tin foil & stored them in a dark cupboard. Once a week, I would moisten (well, it was more like drench) the cheesecloth with more bourbon, re-wrap in the tinfoil & return to the cupboard. By Christmas they were quite lovely. Fruitcake jokes aside, people actually liked them. It was always a happy thing if they managed to outlast the holidays. A fragrant slice of fruitcake accompanied by a strong cup of coffee was a lovely breakfast on a snowy January morning.
Then life got complicated & I had to cut down on my Christmas baking. Somehow, over the years, I managed to lose the recipe. I has to be somewhere, but for the life of me I can't find it. Life is still complicated, but in the last few years I've come to miss making fruitcakes.
I too will be following this thread hoping for help.
Sigh, I also lost a really wonderful pfferneusse recipe, but I guess that would be another thread.
pat, who sorely regrets her disorganized past.
Were it not for making a living, which is rather a nouciance.
-- Ogden Nash
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Colleges.Tuesday, August 26th, 2008
Now I make my living as a touring comedian. This means I've gone back to thinking about time in 3 sections: first semester, second semester, and summer. Get ready to feel old – college freshman this year were born in 1990. Yes! Weep! Weep I say!! You are old!!! Of course, feeling old is relative. I've personally become tired of 20somethings telling me they feel old. I hear this everyday. "I'm old," they'll say. "I feel old," I'll hear. "Man, I'm old." As you can tell, all very original statements. I see if differently.
In days of yore, the mid 20s WAS old. People didn't live that much longer than that. So that was middle aged in the middle ages. Sure, people married at 13 (mostly arranged) and had babies by 15, but you might not make it to 16, so you had to keep the line going! Now, however life expectancy is WAY up. And the mid 20s isn't halfway at all. So I choose the optimistic view…people feel older at a younger age thus feeling old for the majority of your life. You feel old, than you feel older, than you are decrepit, than everything thinks you shuold be dead, than they pull the plug. Well, you know what they say, all the world's a stage!
Colleges shows have gone two ways for me. Either they're great shows, or they're weird shows. The majority of students at my shows are freshman. Some sophomores come, a few juniors, rarely seniors. Thing is, most 18 year olds in this country haven't seen live anything. They might have seen a play. Most likely, they've been to a concert, but it was someone they know and love, not a strange band they know nothing about. So when I come to campus, its the first live comedy show they've seen (and if I play my cards right, the only one). They've seen comedy on TV, but never in front of their face which is very different. I can see you. I can hear you.
So the good shows happen because these kids are excited to see a show and happy to be there. That's interesting to me because there's a stigma about what it means to be a college comedian. "The audiences are so easy," some comedians will say. I think its because we're so used to performing for people who hate existence in dingy backroom or expensive comedy clubs. When we have an audience that's full of hope and potential, it throws us off.
Now I've never had a bad college show, only weird. Sometimes because of the fact that these kids haven't seen live comedy, they don't know how to be an audience. They might be used to laughing silently alone to a youtube clip. they might have strong preconceptions of what stand up is supposed to be thanks to youtube or TV. They just might know that you're SUPPOSED to respond with laughter. Of course, they might just not find me funny. That's another thing. The audience might have a scattered response. The ones not laughing always influence the ones laughing. People don't want to be the only one laughing so they opt out of responding at all. Or they might not care they're the only one laughing and everyone around them hates them. Or people leave and the audience becomes smaller and more self aware. Its a crap shoot, but them the breaks.
So far I've had good show at Hood College and App State. Doing a school OK and IL this week. I'm back a blogging. Someone read this.


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WEST WARWICK — Every-one Tolman has faced, and will face, is well aware of the team's defensive prowess. The tenacious unit entered Saturday's Division II-B matchup against West Warwick having allowed the second fewest points (12) in league play, while posting three shutouts.
It was business as usual at Maznicki Field, where Tolman turned West Warwick over three times and collected three sacks in a 20-6 triumph that sewed up a playoff spot for the Tigers. The next step is clinching the division and subsequent top seed, which Dave Caito's crew can claim Friday night with a win against Ponaganset at Pariseau Field.
The only thing that spoiled the Tigers' bid for another shutout was a 33-yard scoring strike by the Wizards early in the fourth quarter. Quarterback John Morrison found a rare crease on a slant route executed by Domenic Bisceglio. Morrison hit Bisceglio in stride in what was a rare substantial game by the home team's offense.
It was also the lone pass West Warwick completed on the afternoon. The Wizards amassed just 73 total yards, producing a paltry seven yards in the first half alone.
Even when the Wizards were presented with a prime chance to capitalize, they couldn't. A botched punt by Tolman resulted in West Warwick taking over at the opposition's 10-yard line with time winding down in the first half. Three consecutive running plays carried the action down to the 2, site of where the Wizards were stopped dead in their tracks on fourth down.
"Defensively I was proud of the guys," said Caito, his Tigers now 5-0 in league play. "We gave them good field position and they couldn't put it in."
The Tigers didn't waste anytime getting on the scoreboard against a Wizards' squad that went three-and-out on their first two series. On Tolman's second offensive play, running back Ousmane Samb ran a slant out to the right side and found daylight up the West Warwick sideline, bolting 37 yards to give the Tigers an 8-0 lead following a two-point run by senior Shayne Taylor.
Tolman ran the exact same play on its second offensive possession with Samb (86 yards on 10 handoffs) delivering an identical result. This time the senior ran untouched for 43 yards and another rewarding trip into the end zone, giving the undefeated Tigers a 14-0 advantage at the midway point of the opening quarter.
"On both those plays the left guard (junior Zach Delmar) made a nice kickout block and the fullback (sophomore Elvis George) made another block," said Caito about Samb's scores.
Quarterback Joselito Knapp put Tolman up 20-0 on a 25-yard scamper in the second quarter. That represented the last substantial gain for the Tigers, who were held to only 46 total yards of offense, three first downs and zero points in the latter half.
Asked what happened, Caito responded, "They were penetrating and there was a lot of leakage. The most pivotal block we have on (plays to the perimeter) is when our second running back blocks the (defensive) end. If we mess up on the corner, at least we get three or four yards."
While Tolman's offense stalled, the defense remained on task. Junior Rodney Jean-Pierre picked off Morrison in the third quarter to halt the Wizards as they approached midfield. Jean-Pierre was also credited with two sacks on the same series in the fourth quarter, a quarter which saw senior captain Jared Battersby pounce on a fumble by West Warwick ball carrier Ross Coffua. Something will have to give this Saturday when winless West Warwick plays host to fellow 0-5 Pilgrim.
From there the Tigers ran out the final 3:46 as Knapp personally picked up two first downs. Tolman finished the game without attempting a pass, a rare occurrence in today's game, regardless if it happens in the pros or Pop Warner.
"It wasn't an exciting game," said Caito, "but a win is a win and we're glad to come out of here 5-0."
As the Tigers have demonstrated time and time again, a good defense is the best offense. Caito admits there are some key areas like the kicking game to be concerned about with the playoffs now officially on the agenda, but the coach isn't fretting about his defense.


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Who doesn't love watching the mind-blowing tricks of today's gnarliest professional skateboarders? We're bringing back this action-packed element in 2013, except this year, we're attaching the Damage Inc. Stage to the ramp! Come watch pro riders tear up the 30-foot wide Vans Vert Ramp while some equally intense bands — and special guests — perform live.
Following all the demo action, riders will fill up The Vans Tent for signings and more! Vans will also be showcasing Limited Edition Vans x Metallica Footwear — including four signature models and two Kill 'Em All styles. Want more details on the shoes and Metallica's partnership with Vans, visit vans.com/metallica to purchase your own pair!
Saturday, June 8
2:00 – 2:45pm | Demo #1 (During The Orwells Set)
3:00 – 3:45pm | Vans Skate Team Autograph Session @ Vans Tent
6:15 – 7:00pm | Demo # 2 (During FLAG Set)
Sunday, June 9
2:00 – 2:45pm | Demo #1 (During Cauldron Set)
3:00 – 3:45pm | Vans Skate Team Autograph Session @ Vans Tent
5:45 – 6:30pm | Demo #2 (During Fu Manchu Set)
Alex Perelson
Steve Caballero
Christian Hosoi
Omar Hassan
Lizzie Armanto
Tony Trujillo
After their debut at last year's festival in Atlantic City, The Trujillo Trio is back for their triumphant return to Orion Music + More! The Trujillo Trio is Robert Trujillo, Tony Trujillo and Ashley Trujillo and this year they will be stepping it up and performing on The Vans Damage Inc Stage on Sunday 4:30-5:15pm.
Last year, fans checked out Robert Trujillo's passion of skateboarding with the Vans Motorbreath Mini Ramp and their team riders. Robert hung out amongst all the action as the Southern Californian native and long time rider cheered on his friends and idols. You can expect more of the same (and some surprises) in 2013.


text:
Despite being in a two game hole; despite only scoring 2
goals in 3 games in Washington; despite coming off of an emotional shut out a
day prior; and despite being an underdog, the New York Rangers showed in a big
way in Game 7.
By now you already know that the Rangers took Game 7 from
the Caps by dominating them in a 5-0 shut out. Following up the 1-0 shutout
from the night before, a lot of fans could see the this was the Lundqvist whom
we proudly call "King". Last night could have been a disaster with the way the
series seemed to be shaping up. But Lundqvist put the team on his back and kept
the Capitals at bay.
This article is simple; there is just one thing the Rangers
need to change in order to advance to the next round: their number one guys
need to start acting like number one guys. Look, the NHL playoffs are notorious
for making heroes out of 2nd and 3rd (hell, after Asham's
play, I'll even say 4th) line players. The number one line will
always be matched with the opposition's number one defenders staring them in
the face. The Capitals' stars are just as guilty. McDonagh's performance in
this series was Leetch-esque. But Nash and Richards held without a goal in 7
games is inexcusable. Callahan having one goal in 7 games (and it was a goal to
give the Rangers a 4-0 lead) is inexcusable. Thankfully Stepan and Hagelin had
2 goals or else I would hold them just as accountable for this series going to
7 games and forcing Lundqvist and the blue line to stand up in a big way.
Richards was acquired for the sole purpose of bringing his
play making ability with him into the post season. Last year he went on an OK
playoff run. We all just remember the Game 5 goal with seconds to go that
forced the overtime. So he gets a pass. But he was invisible this series. Nash
was acquired for the sole purpose of bringing his offensive ability with him
into the post season. What crushed the Rangers last year was that they had two
seven game series back to back. The only games they won against the Devils were
shutouts. They needed someone to score that goal that would put them over the
top. Nash has not been that guy. Like at all. He did not even have a shot on
goal last night. Del Zotto scored while Nash missed the net. He has to get his
head in the game and step up in a big, big way.
If the Rangers play the same game, this series will be a
good one for the good guys. Not that it will be a cake walk, but the Rangers
have the tools to win this series. But again, the top guys need to be top guys.
Brassarrd can only play over his head like this for so long. Asham cannot be
the go to guy to win a game. This team is too talented to let the big ticket
players not be big point getters. Lundqvist plays well in Boston. The defense
just shut down one of the best players in the world. And they scored five goals
to win a series on the road. This team is starting to look a lot like last
years' team.
So brace yourselves Ranger fans, the Bruins are coming.
-Dan French
*Photo credit goes to
more by Dan French, be sure to visit www.liftthepuck.com


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Fire Fighters 'Tech 911' team wins championship
The Warwick Fire Fighters U12 boys' team "Tech 911" played a hard fought season ending Tournament of Champions and battled to earn the title of "Fall Champs." They navigated through three grueling rounds of tournament style play. Coach Eddy Pereira said, "a great group of kids and a pleasure to watch their skills improve every week."
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|From boosting hydrogen production and protecting micro spacecraft to curing a bad hair day -- chemistry is all around us. In this segment, we'll get a roundup of research being presented at this week's American Chemical Society meeting in Philadelphia. We'll hear about work being done on improving ways to extract hydrogen from ethanol using advanced catalysts, research into a newly-discovered taste sense for calcium, and even what's going on at a chemical level when someone applies conditioner to frizzy hair.


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The well know correlation between the dwindling number of Pirates and global temperature may have much greater implications than we realise.
With the ongoing warming the icecaps are melting, depositing vast amounts of fresh water into the worlds oceans. Sooner rather than later we will have a vast body of slowly warming, lightly salted water - the perfect conditions for the 'second cooking'; the physical manifestation of His Noodliness.
I'm astounded that Al Gore missed this vital issue in his recent documovie.


text:
April 23, 2012
By David C. John
"There are risks and costs to action. But they are far less than the long-range risks of comfortable inaction."
—John F. Kennedy
"Lawmakers should not delay addressing the long-run financial challenges facing Social Security and Medicare," the trustees wrote. "If they take action sooner rather than later, more options and more time will be available to phase in changes so that the public has adequate time to prepare."
—2012 Social Security trustees report
Social Security's finances significantly worsened last year, according to the new 2012 trustees report,[1] because of a weakened economy and structural problems with the program. The April 23 report shows that all people who receive Social Security benefits face about a 25 percent benefit cut as soon as 2033—three years earlier than predicted in last year's report. The program's long-term deficit is now larger than it was before the 1983 reforms. In order to pay all of its promised benefits, Social Security would require massive annual injections of general revenue tax money in addition to what the program receives from payroll taxes. These additional funds would be needed for the next 75 years and beyond.
Factors Dragging Down Social Security
The poor numbers come from a number of factors, including the continued weakness of the U.S. economy, high energy prices holding down wages, and a significant increase in the number of people who receive benefits from Social Security's disability program (SSDI). SSDI has its own sub-trust fund that will be exhausted in 2016. While some SSDI costs will be paid from money that would have gone to pay retirement and survivors' benefits, SSDI recipients face across-the-board benefit reductions in just four years. As this year's report shows, the need to reform SSDI is as great as the need to fix the rest of the program.
Long-Term Financial Picture Worsens
In net-present-value terms, Social Security owes $11.3 trillion more in benefits than it will receive in taxes. This 2012 number consists of $2.7 trillion to repay the special-issue bonds in the trust fund and $6.5 trillion to pay benefits after the trust fund is exhausted in 2033. This is an increase of $2.2 trillion from last year's report. This is the largest one-year drop in the program's finances since 1994.
Net present value is the amount of money that would have to be invested today in order to have enough money on hand to pay deficits in the future. In other words, Congress would have to invest $11.3 trillion today in order to have enough money to pay all of Social Security's promised benefits through 2086. This money would be in addition to what Social Security receives during those years from its payroll taxes.
The trustees report's perpetual projection extends beyond the usual 75-year planning horizon. In net-present-value terms, the perpetual projection is $20.5 trillion, including money necessary to repay bonds in the trust fund. Last year's number was $17.9 trillion.
This means that Social Security's net-present-value deficit after 2086 is $9.2 trillion. These projections show that the program's total deficit continues to grow well beyond the 75-year projection period. For that reason, a successful reform would need to eliminate the deficits over the 75-year window and address those that come after that period.
In actuarial terms, Social Security's long-term financing declined sharply from a 75-year deficit of 2.22 percent of taxable payroll in last year's report to a deficit of 2.67 percent. This 0.44 percent change resulted mainly from the economy's continued weakness and the effects of high energy costs.
Social Security Ran Another Deficit Last Year
In 2011, the Old-Age and Survivors Trust Fund, which pays for retirement and survivors' benefits, took in $698.8 billion, which includes $106.5 billion that came from a paper transaction that credited interest to the trust fund. Excluding the interest, the retirement and survivors program had income of $592.3 billion but paid out $603.8 billion in benefits, leaving a deficit for 2011 of $11.5 billion. Additional deficits were suffered by Social Security's disability program.
Counting both programs together, in 2011, Social Security spent $45 billion more in benefits than it took in from its payroll tax. This deficit is in addition to a $49 billion gap in 2010 and an expected average annual gap of about $66 billion between 2012 and 2018. These deficits will quickly balloon to alarming proportions. After adjusting for inflation, annual deficits will reach $95 billion in 2020 and $318.7 billion in 2030 before the trust fund runs out in 2033. Now is the time to focus on solutions.
The immediate cash-flow deficits are largely due to the effects of the recession on the program's finances. The recession increased the amount of benefits paid out by Social Security, as older workers who lost their jobs chose to file for benefits earlier than they might have otherwise. Meanwhile, younger unemployed workers did not pay Social Security taxes, while workers who suffered a drop in their incomes paid lower amounts. However, this year's projections show that these effects will continue. Higher energy prices are expected to dampen income increases, while the longer-term effects of the recession are likely to hold down the number of hours individuals can work.
Moreover, the condition of Social Security continues to deteriorate in future years so that the overall estimate is further worsened in 2012, when the 75-year financial window shifts to include 2086—a year when Social Security is expected to run a very large deficit.
The Trust Fund Does Not Make Social Security Healthy
The existence of a trust fund does not make Social Security healthy. Although those assets are guaranteed by the full faith and credit of the United States, the bonds it contains must be repaid using general revenue that would otherwise go to other programs. Similarly, the interest that Social Security receives on existing trust fund balances is not spendable income. It merely inflates the numbers in the trust fund and increases the amount that Social Security will eventually receive from general revenue. The only part that counts today is the cash that Social Security receives from the Treasury to cover its annual operating losses.
Many opponents of reform claim that raising payroll taxes by about 2.7 percent (the average percentage difference between revenues and outlays over the 75-year period) would permanently solve Social Security's problems. The reality, however, is that the program's future deficits are projected to be both large and growing, so this tax increase would still leave a huge shortfall. Modest changes will not fix the current system.
Delay in Fixing Social Security Will Only Make Matters Even Worse
Congress could have fixed Social Security several years ago but delayed because it feared making the difficult decisions. A further delay in addressing Social Security's financial problems will only make the situation even worse. The new trustees report is not based on conjecture; it is based on a firm understanding of the economy and the U.S. population. Almost every new taxpayer who will begin a career before 2033 is living today and can be counted. Similarly, all the people who will face approximately 25 percent across-the-board benefit cuts starting in the year 2033 if Congress does nothing to fix the program are alive now, and most of them are paying taxes.
Social Security's problems are based on demographics that do not change from year to year. The people who will be hurt if nothing is done to fix Social Security are not unknown people of the future: They are the nation's children and grandchildren of today.
David C. John is Senior Research Fellow in Retirement Security and Financial Institutions in the Thomas A. Roe Institute for Economic Policy Studies at The Heritage Foundation.
Show references in this reportHide References
[1]U.S. Social Security Administration, "The 2012 Annual Report of the Board of Trustees of the Federal Old-Age and Survivors Insurance and Federal Disability Insurance Trust Funds," April 23, 2012, http://www.socialsecurity.gov/OACT/TR/2012/index.html (accessed April 23, 2012).
David C. John
Senior Research Fellow in Retirement Security and Financial Institutions
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Submission World's First 3D Printing Photo Booth Set for Scan->
Zothecula writes: Ever wanted a life-like miniature of yourself or loved ones? Now's your chance, thanks to Omote 3D, which will soon be opening what's described as the world's first 3D printing photo booth in Harajuku, Japan. There, visitors will have their bodies scanned into a computer, a process which takes about 15 minutes. Then the company prints your statuette on their 3D color printer in one of three sizes.
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With Mat Lumiere formula and silica, the soft and smooth foundation blends delicately into the skin, substantially conceals imperfections and ensures a matte complexion.
how to use it
Dab the fluid foundation on face and blend with the fingertips. Use small circular movements, smoothing outwards.
suitable for
all skin type


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Coming soon….
Coming soon….
Come on in, I have a reservation just for you. I know how busy life gets and how much you must be juggling today. I would love for us to step out of the office for a relaxing lunch but schedules don't always allow. So open that salad or sandwich sitting in front of your computer, and I'll open mine, and we'll have lunch right here. Sometimes a few minutes is all it takes to recharge.
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The founders of Altamonte Springs makeup company Kroma, which is being sued over the Kardashians' new makeup line "Khroma Beauty," has filed a $10 million countersuit against the sisters.
Lee Tillett, founder of the high-end, all natural Kroma Makeup line, first had a lawsuit filed in December by Boldface, the company that has launched the Kardashians' new makeup line, Kourtney, Kim and Khloe Khroma Beauty.
The lawsuit was filed over the company's name, with the Kardashians' company having the "h" in Khroma, similar to "Kroma" with no "h."
The Kardashians' makeup line hit stores in November 2012. The Kroma store has been around for 10 years.
"I developed the KROMA® line myself, built my business through my own hard work, and took the legal steps necessary to protect it. And yet I have now been forced into legal battle with the Kardashians simply because they have decided to take something that doesn't belong to them," Tillet said in a release. "But the law is the law for everybody, and I am confident that my rights will be vindicated by the courts."


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Pope Benedict XVI Attends His Weekly Audience At The Paul VI Hall
Pope Benedict XVI attends his blessing at the end of his weekly... News PhotoAttending,Audience,Bestpix,Blessing,Full Length,Horizontal,Human Interest,International Landmark,Paul VI Audience Hall,Pope,Pope Benedict XVI,Religion,Spirituality,State of the Vatican City,Topix,Vatican CityPhotographer Franco OrigliaCollection: Getty Images News 2013 Franco OrigliaVATICAN CITY, VATICAN - JANUARY 09: Pope Benedict XVI (C) attends his blessing at the end of his weekly audience at the Paul VI Hall on January 9, 2013 in Vatican City, Vatican. The Pontiff gave the catechesis dedicated to the Year of Faith, during his regularly scheduled Wednesday general audience. (Photo by Franco Origlia/Getty Images)


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Submission IBM says software helps predict natural disasters->
coondoggie writes: IBM says it has patented a natural disaster warning system, which uses analytic techniques that accurately and precisely conducts post-event analysis of seismic events, such as earthquakes, as well as provide early warnings for tsunamis, which can follow earthquakes. The invention also provides the ability to rapidly measure and analyze the damage zone of an earthquake to help prioritize emergency response needed following an earthquake.
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No matter where you decide to use your projector, the LV-7285 will operate at a low 35dB in Normal Mode and 29dB in Quiet Mode. The cooling system has been designed to dissipate heat, while keeping the noise level at a minimum.
The LV-7285 also has a Fan Mode, that allows you to adjust the fan speed to a rate appropriate for varying situations. Choose from Auto, High, and High Altitude (Atmospheric Pressure) modes. Auto mode offers the most quiet operation.


text: MAC Embrace Me Eyeshadow ($15.00 for 0.05 oz.) is described as a "soft pink [with a satin finish]." It's a bold, deepened raspberry pink with a matte finish–it may be listed as a satin, but it read very matte when I applied it! MAC More Amour is more subdued, less pink. MAC Tease with Ease is cooler-toned, pinker, and satiny. MAC passionate is barely warmer–a little brighter.Read Full Review


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Submission Philips Announces Android Speaker Docks->
hypnosec writes: Philips has announced the first docking stations for Android phones and tablets — the Fidelio AS851, AS351 and AS111, with wireless Bluetooth music streaming and an app to let users operate their device via remote control. A plethora of docking stations are already available for Apple devices, but so far Android devices have been overlooked, thanks to the fact that unlike Apple's smartphones and tablets, they don't all use the same universal connector. Philips has opted for a much simpler solution, using Bluetooth wireless communication to stream music between device and dock, thus avoiding any dependency on physical connections.
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Link to Original Source


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A great American by the name of Paul Hornig passed away on Monday. He served in the Army at Normandy during D-Day and was captured as prisoner at the Battle of the Bulge. He went on to work on the Manhattan Project, an adviser to three U.S. presidents, and President of Brown University. I find it interesting that Huffington Post neglects to mention his service in WWII. Or any talk of the Army at all. Forget the cush university job, the man served his country. Is this not a great honor?
Wow, nevermind. Just before publishing this post, I realized that the Yahoo search engine sent me to Paul Hornig when it was Donald F. Hornig who had just died. I forgive you Huff Po. I blame Yahoo. They have hundreds of links mixing up the names, like the below:
Paul, Donald, what is in a name? Paul Hornig, thank you for your service. Donald F. Hornig, thank you for your service as well. Both great men, you are. (The title of this post is taken directly from Yahoo. It should read: Donald F. Hornig Dies at 92. I'll leave it to honor Paul, he passed away recently as well.)


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osforlife wrote:
I don't really see how this has anything to do with Reimold. If management was worried about Reimold, then they would be going after a right-handed bat. I doubt he will repeat his 30 homeruns. He ran in to a power streak July and that supplied about a third of his bombs. He has been close to 30 homeruns only one other time in his career. He provides no defensive value, no speed, and little production against LHP. AKA a more expensive, less versatile Wilson Betemit.
I never overvalue rbis. His rbi total would have led the Orioles in 2012. If the asking price is dropping than it behooves the Orioles to check out what it would take to get him.


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A system of physical and mental exercises which incorporates the key principles of breath, concentration, control, center, flow and precision. Pilates increases physical and mental strength, coordination and flexibility. It is suitable for women and men of all ages. A fee of $5.00 per class is required.


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standard chartered plc (STAN:London)
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As of 11:35 AM 10/13/15 All times are local (Market data is delayed by at least 15 minutes).
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COLCHESTER, Vt. Kelsey Flaherty produced 11 kills to lead the St. Michaels volleyball team to a 25-12, 25-18, 25-20 sweep of SUNY Potsdam in a nonconference match on Tuesday.
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PPG appoints Thiele treasurer, announces Giga to retire
Published November 19, 2012
Thiele succeeds PPG vice president and treasurer Aziz Giga, who has announced his retirement, effective March 1, 2013. Giga will continue to support the company as corporate vice president during the transition period.
Thiele joined PPG in 1995 and advanced through positions of increasing responsibility, such as director, financial services, aircraft transparencies; director, financial reporting, coatings businesses; director, finance and planning, automotive coatings; and director, finance, and chief financial officer, PPG Asia Pacific.
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|This week marked the beginning of a new project in genetics that aims to eventually make the genetic sequences -- and personal data -- of 100,000 people freely available. The Personal Genome Project is an attempt to jumpstart complex genetic research by allowing unfettered access to information about both a person's genotype and the traits that person exhibits, from medical conditions to habits and preferences. So far, ten individuals have chosen to share their DNA sequences, medical records, and other personal information with the research community and the general public. We'll talk about genes, privacy, and research in this segment with the director of the Personal Genome Project.


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Women & Gender
Ensuring equity between women and men is the key to unleashing the full potential of communities to transform their lives. Mercy Corps addresses the unmet needs of women and girls in places where they have been marginalized and disempowered, while recognizing that it is vital to involve men and boys in the process of helping women and girls claim their equal place.
Throughout our programs, we consider the needs of both genders and build on the courage and resourcefulness of women to help them improve their families and communities.
All stories about Women & Gender
Indonesia: Mothers supporting mothers
When my first daughter was born, none of my closest friends had children and I was living far from my mother and grandmothers. I felt alone with my questions and concerns about sleep, diapers and breast feeding so I joined a local mother's group.
Indonesia: Another busy day in the world's tenth-biggest city
I wasn't quite expecting to see as much of Jakarta as this. Today we met the Mercy Corps staff at their offices for a presentation of the various projects the organization is doing in Indonesia.
Guatemala: Molding more than corn — molding nutrition
One of Guatemala's main staple foods is corn — in fact, Guatemalans sometimes even refer to themselves as "corn people." One of the traditional ways to consume corn here is in the form of tortillas.
Guatemala: Mercy Corps Guatemala program featured in USAID Frontlines magazine
USAID's Frontlines magazine recently showcased Mercy Corps Guatemala's Innovative Market Alliance for Rural Entrepreneurs (IMARE) program through the personal story of Delma Gomez, one of t
Nepal: Khadga Ramtel in Katwalguan village
Mercy Corps' Khadga Ramtel, a monitoring and evaluation officer for our agricultural and infrastructure work, talks with women in the village of Katwalguan.
Nepal: When your man goes to India
The Nepali women we've been talking to don't complain. Or not like I imagine most of us would if we were faced with the hardships they endure — on their own — every day. They live a long way from any services or resources.
Tajikistan: Expectant mothers helped by Mercy Corps' Maternal and Child Health program
Expectant mothers and mothers-in-law at a focus group discussion in Gonchi district, Tajikistan
Tajikistan: Back in Tajik land
I'm back in Tajikistan, six months after my first visit. This time, I'm here to support our field team with the midterm evaluation being conducted for our Maternal and Child Health program. Accompanying me is Donna Sillan, a consultant we have contracted to write the evaluation.
Iraq: Closing the gap: Gender-equitable access to education
Guatemala: PROCOMIDA meeting in an Alta Verapaz village
Women and their children attend a workshop put on by Mercy Corps' PROCOMIDA program, which helps improve the nutritional status and health of women and children in some of Guatemala's poorest areas.


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Tuesday, March 27, 2012
Brunch at Mistral
27 comments:
- Jaime @ La vie...J'aime said...
I went there for my bday dinner a couple years ago...this brunch is calling my name. Must go back for the bellini and that hash!
- March 27, 2012 at 9:25 AM
- In and Around Town said...
I just went to Mistral for the first time in forever for dinner and it was delicious - but that root hash is calling my name, I may have to head back soon!
- March 27, 2012 at 9:29 AM
- Fun and Fearless in Beantown said...
I love, love, love your brunch dish! This looks wonderful!
- March 27, 2012 at 9:41 AM
- Colleen @ Culinary Colleen said...
I would probably order any brunch dish if it had duck confit. I'm always looking for new brunch spots in Boston, so I'll have to give this a try!
- March 27, 2012 at 10:00 AM
- Meghan said...
I love Mistral! We need to plan another girls' night out there soon.
- March 27, 2012 at 11:38 AM
- CoCo Wray said...
What a lovely place. The food looks amazing and as always, great photos.
- March 27, 2012 at 11:38 AM
- Sacha said...
Mistral doesn't get much play anymore, and it's one of my favorite restaurants. I don't think they're capable of serving a bad meal. I have wanted to go there for brunch for a very long time, and the current menu looks fabulous!
- March 27, 2012 at 12:34 PM
- Amber said...
Everything looks tasty and I love the presentation of each of the dishes.
- March 27, 2012 at 1:16 PM
- Emily @ A Cambridge Story said...
ooooohmygod. Why have I not been here for brunch?! I love Mistral and everything looks divine!
- March 27, 2012 at 1:20 PM
- meesh said...
second emily's comment.
also the picture of the bar is beautiful!
- March 27, 2012 at 1:21 PM
- Bianca @ Confessions of a Chocoholic said...
Awww I remember our dinner there! I haven't been for brunch but will certainly keep it in mind now after reading your review!
- March 27, 2012 at 2:32 PM
- Elizabeth said...
Mistral has never been high on my list because I'm not usually into French food, but my god their brunch looks amazing.
- March 27, 2012 at 2:37 PM
- Shannon said...
wow, this brunch... i need to get out more often :)
- March 27, 2012 at 3:32 PM
- MelissaNibbles said...
I would just eat the crumb cakes all morning. They look delicious!
- March 27, 2012 at 6:20 PM
- kfenton917 said...
The graham cracker encrusted french toast is a must have! I think I'll order the potatoes too and really get my carbs!
- March 27, 2012 at 7:40 PM
- Simply Life said...
wow! the pictures you took here should be featured on their website- just beautiful!
- March 27, 2012 at 8:22 PM
- Megan said...
Loved dinner there so I'm sure I would love brunch too! And I'd probably order the same thing you did, including that strawberry bellini!
- March 27, 2012 at 9:54 PM
- Christina said...
your pictures are friggin fantastic!
- March 27, 2012 at 10:58 PM
- Natasha Price said...
I love the idea of graham cracker crusted french toast!
- March 28, 2012 at 10:57 AM
- Ameena said...
The french toast looks amazing. Actually everything looks amazing! You really did a great job on the photos.
- March 28, 2012 at 11:54 AM
- this free bird said...
The duck confit hash looks delectable. I would love to try this place. Wow.
- March 28, 2012 at 1:03 PM
- Michelle Collins said...
This entire meal looks incredible - but especially that French toast!
- March 28, 2012 at 1:35 PM
- Tracey said...
My absolute favorite restaurant in all of Boston and I am ashamed to admit I have never been there for brunch. I am making a reservation for this weekend! Thanks for the reminder.
- March 28, 2012 at 2:46 PM
- Jen said...
Wow, everything looks fantastic. That hash in a skillet is beautiful. Even when you don't blog about food, your blog is such a feast for the eyes.
- March 29, 2012 at 1:22 PM
- Taryn said...
Holy smokes, that all looks fantastic! I've never been to Mistral, but it's going to get added to the list! That french toast looks particularly to die for.
- March 31, 2012 at 8:12 PM
- MOLLY GALLER said...
Yum! I was just there last Tuesday for Restaurant Week and now I want to go back for brunch! As always, your photos are stunning.
- April 3, 2012 at 10:20 AM
- MOLLY GALLER said...
Yum! I was just there last Tuesday for Restaurant Week and now I want to go back for brunch! As always, your photos are stunning.
- April 3, 2012 at 10:20 AM


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Back to Plantes Ferry Park and GNL District
Colville High will compete in the District 7 2A Great Northern League District cross-country meet on Friday at Plantes Ferry Park in Spokane Valley.
The mostly rebuilding CHS boys (2-4 in GNL match-ups), and the girls (0-6), will get going at noon on the flat Plantes Ferry course.
For the GNL girls, the top two teams and top 10 individuals will advance to the State 2A meet at Sun Willows Golf Course in Pasco on Nov. 3.
That's not a misprint. Allocations to State are based on numbers of schools participating. There are fewer Class 2A girl's cross-country teams, so the GNL girls get an advantage over the boys—no long bus trip to Yakima and back on Oct. 27.
For the GNL boys, the road is much more difficult. The top two teams and top 10 finishers at the district race on Friday will qualify for a regional race against the Central Washington Athletic Conference on Saturday, Oct. 27 at AppleRidge cross-country complex near Yakima.
The regional at AppleRidge will involve the entire CWAC league, plus the GNL qualifiers. The top four teams and 20 individuals will advance to Pasco and State on Nov. 3.
CHS head coach Dean Fischer said that he expects his boys and girl's teams to put in a good showing at Plantes Ferry. While the Indians can't compete this season with the depth and talent of the Deer Park and Cheney boys and girls teams, the Indians could pull some surprises on Friday.
Carpenter should get through to regional
"At our meet last Tuesday at Dominion Meadows, our girls all established new person course best times," Fischer said. "I am pretty confident that our girls will have a good showing at District, if they show up prepared to run.
"As for the guys, I predict they will do better at District than in league. But it depends on which line-up we run out of the starting line."
Junior Kevin Carpenter is one of the top runners in the GNL and should be among the front-runners on Friday afternoon in Spokane.
For the second straight week, CHS cross-country stepped out onto the scenic Dominion Meadows Golf Course. The Indians hosted GNL rivals Pullman and Deer Park in the finale of the regular season last Tuesday.
Coming into the race, Deer Park's men, indisputably one of the top squads in the State 2A rank's, had already put ribbon and bow on their second GNL regular season title in succession.
The race would showcase three of the top individuals in Deer Park's Daniel Amann and Nolan Woodward, and Colville's Carpenter.
For the CHS girls, it was another chance to improve on both their individual and team times. For the first time this fall, CHS ran its "A team."
Similar to the men's race, it was Deer Park's girls who would dominate both Colville and Pullman.
"Deer Park has had great women's teams for years," Fischer said of the Stags' tradition of running excellence. "They always seem to be at or near the top in the league and at State year after year. Now, they have built a tremendous men's program. They are a formidable opponent on both sides."
Colville's men, trying to establish some momentum heading to Plantes' Ferry, once again ran short-handed. Both the Indians' No. 3 and No. 4, Dylan Schanz and Jay Shoemaker, were conspicuously absent at the starting line. Schanz was out of state on a college recruitment trip, while Shoemaker was AWOL, according to his coaches.
Three-man race
As expected, from the gun it was Carpenter, Amann and Woodard running out front. The trio exchanged the lead over the first two miles on the rolling DM terrain. At just over two miles, Amann made a move, and without hesitation, Woodard followed. Both Stags quickly drew distance between themselves and Carpenter. The move left Carpenter (17:10) to run alone, sandwiched between Amann, Woodard and the next five Deer Park runners.
Running a course personal best for CHS was Emmett Morehouse (17:58). Morehouse broke the 18-minute mark for the first time at DM. He finished ninth against Deer Park and second against Pullman.
Noah Baum and Joe Weir once again battled it out and pushed each other to the finish. It likely was their respective finishes that allowed the Colville boys to run past Pullman, 26-31. Both runners established course personal bests.
Stepping up and filling the five hole for CHS was Hunter Clift, who has been running well the past three weeks and seems poised for a breakout. While he didn't finish with a breakout run, Clift finished strong (19:47) and also established a course best time.
Entire squad
For the girls, it was one of the few times that the entire CHS varsity has been able to run together. But Deer Park's team speed overwhelmed the field.
"The girls all had very good races," Fischer said. "Nyshel Pease continues to show consistent improvement along with Ashlee Beers."
Each of Colville's girls established personal best times.
Senior Jill Fenno led Colville with a 10th place finish (22:52).
Varsity boys—
1st, Daniel Amann, DP, 16:35. 2nd, Nolan Woodard, DP, 16:50. 3rd, Kevin Carpenter, CHS, 17:10. 4th, Kody Turner, DP, 17:25. 5th, Sam Davis, DP, 17:46; 7th, Colton Boswell, DP, 17:52; 8th, Kevin Shepherd, DP, 17:57; 9th, Emmett Morehouse, CHS, 17:58; 10th, Ben Clark, PHS, 18:14.
Other CHS finishes: 12th, Noah Baum, 18:39; 13th, Joe Wier, 18:44; 19th, Hunter Clift, 19:47; 20th, Reese Johnson, 20:11; 21st, David Lariviere, 20:56.
Varsity girls—
1st, Makenna Adams, DP, 21:47; 2nd, Cassidy Krahn, DP, 22:06; 3rd, Karri Gallant, DP, 22:07; 4th, Haley Varnum, PHS, 22:10; 5th, Miranda Hyatt, PHS, 22:23; 6th, Anna Cartee, DP, 22:40; 7th, Sarah Boardman, DP, 22:41; 8th, Rebekah Hall, DP, 22:44; 9th, Lousia Reilly, PHS, 22:49. 10th, Jill Fenno, CHS, 22:52.
Other CHS finishes: 11th, Nyshel Pease, 23:19; 14th, Emma Schanz, 23:46; 18th, Ashlee Beers, 25:07; 20th, Hannah Johnson, 25:33; 27th, Haley Jensen, 26:57.
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