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A striking and memorable personal logo for a designer. The use of red is really effective at holding your eyes, while the typeface is straightforward but clean nonetheless. I like the concept of a circular badge-like design for a personal logo, it's nicely contained and would work well as a thumbnail.Posted in Branding → Logo
A bold logo for a recruitment company. I like the stamp concept and strong use of a neutral on black, it's effective at making this logo memorable. The attention to detail is great, I particularly like the rough edges of the paper/fabric.Posted in Branding → Logo
Here we have a good example of an effective company logo. The branding and use of the logo and typeface is consistent across all mediums and really works! I particularly like the concept of a water drop design composed from small drops of colour.Posted in Branding → Logo
An absolutely stunning rebranding project for the city of Melbourne. I love the way the logo represents the dynamism and innovation of the city itself. The attention to detail is astounding, as is the universal nature of this rebranding masterpiece.Posted in Branding → Logo
A supremely stylish and sleek logo design that makes an immediate statement. I love the deep red of the background and custom typeface used. The colour palette for the superscript logo idea itself works really well in contrast to the white text.Posted in Branding → Logo
While white on yellow is a rare colour selection, possibly because of the inherent lack of contrast, this logo concept really works for me. I love the boldness of the design and how well it works with the name! While the colour makes a great impact, the lemon logo could make a stronger statement were the designer to drop the detail on the lemon segments.Posted in Branding → Logo
Striking is the first word the comes to mind when taking in this logo. It's effective because it's easily memorable and makes an immediate statement. The logotype is perhaps a little too obscure, it may not be obvious that the word is 'Play'.Posted in Branding → Logo
Here we have a brilliant logo design for a photographer. I find the symmetry works extremely effectively, as does the use of a specific design over a photograph. Appropriately, the circular nature of the logo is beautifully reminiscent of a camera lens.Posted in Branding → Logo
An awesome logo for an events company. I love the way logo represents a tent/marquee at an event from a birds-eye perspective. The colours are immediately striking and the use of gradients is great!Posted in Branding → Logo
A stylish logo for a gold buying company. The straightforward symbolism works well, the dollar sign representing the cash you can receive in exchange for items made of gold. I like the effective use of symmetry and attention to detail.Posted in Branding → Logo
A simple but stylish logo for a flour mill. The use of a monochrome colour palette makes it incredibly versatile and able to be used in a multitude of different situations. Often the simple approach is the most effective, and I think that's certainly the case here.Posted in Branding → Logo
A fascinating logo idea for a hydroponics equipment supplier. I love the use of image transformation as an integral part of the logo. This is a great example of a simple idea, well executed.Posted in Branding → Logo
A simple concept, well executed. It can be difficult to make a single letter logo work at all, but here the use of a delightfully grungy texture and some loose idea of perspective help to make this one stand out. I particularly like the colours that comprise the weathered textured.Posted in Branding → Logo
A simple yet effective logo for a consulting agency. I like the incorporation of the flame into the name of the agency and the straightforward use of colour fade. The choice of lower case for 'ignite' and upper case for 'INSTITUTE' is an interesting one, but I think it works!Posted in Branding → Logo
A brilliant typographic logo for a french band. White on black is almost always a strong colour choice and is executed well here. It successfully combines the slightest hints of cheerful and optimistic disco with the 'Frenchness' of the band's name.Posted in Branding → Logo
An excellent logo that makes an immediate impact. It's easy to replicate as it's in monochrome and on a white background, making it ideal for cross media purposes. I love the subtle details such as the use of arrows instead of plain black space.Posted in Branding → Logo
A simple but striking logo that has an appealingly hand-drawn quality to it. The use of white on black is almost always strong, and this is a good example. The intricate design makes for an effective and memorable logo.Posted in Branding → Logo
A brilliantly sparky logo for an electrical company. I love the use of pinks and purples for the spark design, it looks great in contrast with the straightforward white text on grey. A stunning logo that's memorable and sure to make an impact!Posted in Branding → Logo
The bright pixelated colours used here immediately grab your attention and make this logo a memorable one. I'd have liked to see a more random displacement of pixels but overall the design works. The typeface is really good and the straight edges perfectly suit the pixel idea.Posted in Branding → Logo
This site is made by its vibrant and colourful gallery. It immediately draws you in and almost urges you to browse! I actually quite like the simple animations of the logo, although I imagine it would get annoying after a while.Posted in Web Design → Portfolio


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|Armed Robbery, Gun Theft Suspect Arrested
|Written by Steve Frank
|Wednesday, 25 September 2013 16:59
Boone Police Officers and Watauga Sheriff's Office Deputies have Arrested a suspect in a January Armed Robbery, who was then charged with the theft of a handgun from a Boone business. Early Wednesday, Wesley Alan Cox, 20, of Deep Gap, was arrested for Felonious Robbery
with a Dangerous Weapon and Misdemeanor Failure to Appear in Court. It was January 2nd of this year that the Boone Police Department responded to the Robbery at Rite Aid Pharmacy on Shadowline Drive, the suspect reportedly demanded pills from the pharmacy using the threat of a gun. Forensic evidence was discovered that linked Cox to the robbery, according to police, and Detective Osborne obtained arrest warrants for the robbery on September 18th, but Cox could not be located. Investigators found that Cox was actively hiding to avoid arrest, but early Wednesday, deputies from the Watauga County Sheriff's Office tracked down Cox, discovering him hiding in a residence on Knowles Haven Lane in Boone, underneath a pile of clothing in a closet. Along with the robbery, Cox is charged with Felonious Larceny of a Firearm, said to have entered Grashal Outdoor on September 17th and taken a pistol. The pistol has not been recovered. Cox was placed under $20,000 and $100,000 secured bonds pending an October 31st court appearance. Lt. Chris Hatton of the Boone Police Department said expressed gratitude for help, saying "Our detectives did a great job processing the crime scene, and the North Carolina SBI used what we sent them to link Cox, who was already a suspect, to this crime. Although we suspected Cox, we just couldn't prove it without the help of the state lab. He said Cox will likely face new charges.
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|In the 1970s, Apollo-era astronauts left a seismic experiment on the moon. Now, new analysis of 30-year-old data from the Apollo Passive Seismic Experiment may give new insights into the lunar core. Researchers report that the lunar core may be much like the core of the Earth, with a solid inner core and molten outer core. However, outside the moon's outer core, the moon also has a thick partial melt layer, according to the new analysis. We'll talk about what the researchers did, and what they discovered.


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Wednesday, September 24, 2008
Crockpot Chicken and Brown Rice Casserole
Day 268.
I am so excited about this recipe! When Adam and I were about 19, our friends got married. We loved going to visit their new apartment, and felt quite adult when the four of us pulled folding chairs to the table and sat down to eat a home-cooked meal. I helped. My job was sprinkling paprika on top of the chicken and rice bake we learned how to make from a can label.
This is that same chicken and rice bake. But without the fat, sodium, and mono-whatnots.
and you can make it in your crockpot. I came across this last week on Allyson's website. Thank you so much for sharing it, Allyson!
The Ingredients.
adapted from A Heart For Home.
--1 1/2 cups of brown rice
--1 1/2 cups chicken broth
--1 1/2 cups milk, divided (stick with 2% or lower in fat content. I used soy.)
--3/4 cup flour (I used Pamela's)
--1 small yellow onion, diced
--8 oz sliced mushrooms
--3-4 chicken breast halves or equivalent parts (1 used 3 huge frozen breast halves)
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika
The Directions.
Use a 4-quart slow cooker.
You need to use the stove top for one part. This is tricky for me, because I always, always, always have things boil over. Which is why the canned soup in the Little Dipper is so exciting.
I did it again. And needed to be reminded by my 4-year-old that "bad words aren't nice, mommy." But I had JUST cleaned the stove top, and even ran the burner thingy-mabobs through the self-cleaning cycle of the oven last Thursday. So they were spotless.
Combine all of the chicken broth (1 1/2 cups) and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour.
When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.
Spray the inside of your crockpot with cooking spray.
Add the rice and seasonings to your crock. Chop up the onion, and add it with the mushrooms. Stir in your broth, flour, and milk mixture. The rice will turn a bit red from the paprika.
Lay the chicken pieces on top.
Cover and cook on high for 4 hours, or low for about 8. I cooked ours on high for 4, and let it stay warm for another 2.
When you take the lid off of the crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly.
The Verdict.
Very tasty. I am so excited to have this new cream-of alternative that doesn't use any butter. This is a keeper, and I can see making it quite often in the years to come.
It needs a bit of salt.
The kids ate their chicken separate from the rice.
96 comments:
- pjbknit said...
This sounds great. I am tickled to have a version of one of my favorite recipes for the Crock-Pot. I just got a new 6.5 qt Duet one yesterday and had steel-cut oats for breakfast this morning from the 3.5 qt one. I have about six slow cookers now.
- September 24, 2008 at 6:23 AM
- spartangogreengal said...
I believe that your crm of something base is just what I'm looking for!!! thanks for this! if you do happen to find a crm of chick recipe.. please do post it though!
- September 24, 2008 at 6:43 AM
- Carol Beth said...
Oh, wow, thank you! My grandma's chicken and rice recipe is awesome but not the healthiest--it uses white rice and onion soup mix (complete with mmmmMSG.) I made it last week and of course it was awesome but I don't want to make it often. I am excited to try a healthier alternative!
If my Delicious page ever gets visitors, they're going to think it's YOUR page since so many of your recipes are on it now.
Thanks again.
- September 24, 2008 at 7:09 AM
The photo shows pancake mix. Did you use that instead of flour? If so, how is the outcome different?
Also, would white rice be too gummy in this recipe?
Can't wait to try it!
- September 24, 2008 at 7:30 AM
- Crockpot Lady said...
Hi Carolyn,
I use Pamela's Baking (and pancake) Mix as a gluten-free alternative to flour. It has a bunch of stuff in it to mimic all-purpose flour. If you do not have gluten allergies, stick with regular flour.
this is too expensive to buy otherwise! ;-)
- September 24, 2008 at 7:32 AM
- Crockpot Lady said...
eek, missed the white rice part. I think you're right and it would turn to rice glue.
- September 24, 2008 at 7:33 AM
This sounds delicious. The only thing I would do different is put the peas in with the rice about 45 min before serving. Definitly gonna try this one soon.
- September 24, 2008 at 7:52 AM
- Jendeis said...
Totally going on the menu plan for next week.
- September 24, 2008 at 7:59 AM
Thanks for an alternative to the icky "cream of" slop together recipes often found on other websites (or on the back of the can). They often taste good but the fats, salts & mystery ingredients make me leary of them. This looks really simple and delicious. Keep up with the great recipes!!
- September 24, 2008 at 8:28 AM
I am so thankful to have foundyour blog. I just got a Crockpot as gift and have never used one before, so your ideas are a Godsend. I have a questions though. Some of your recipes say they can be cooked at high for 4 hours or low for 8 hours. Can you cook on low for like 4-6 hours and then increase to high for the last few to finish it? Or will this mess up the recipe? Thanks!!!
- September 24, 2008 at 8:44 AM
- Mama Squirrel said...
Hey, we can do that one too!
"Low-sodium Mama Squirrel"
P.S. for Danielle: Yes, you can monkey with the settings. I often start something on High and then turn it down.
- September 24, 2008 at 9:45 AM
- Andrea's Sweet Life said...
I clicked over from Headless Mom today, and let me just say that if you were both within reach, I'd kiss both your feet right now, even if they were dirty.
My daughter has severe allergies to corn and egg, and I had to throw out ALL my crock pot recipes because most of them call for stuff she can't have. My poor, neglected crock pot.
But even right HERE on your FIRST PAGE, I have found three recipes (SO FAR!) that she can have.
Seriously? If we ever meet, I WILL bow, or at the very least curtsy.
- September 24, 2008 at 9:57 AM
- Moxie said...
mono-whatnots...LOL LOL LOL!! Great recipe, thanks ;)
- September 24, 2008 at 10:05 AM
- a kelly said...
ummm....I love chicken and rice!
Your description of the boilover got me thinking about yogourt.
I want to make yogourt in the crockpot. Have you ever done it??
consider this a challenge....
love your blog!
- September 24, 2008 at 10:05 AM
I just wanted to thank you for having this site. I love to cook but with a new baby I find it so hard to cook lately but with your site I'm not so scared anymore! So thank you!! I hope you decided to keep it up a bit longer.
- September 24, 2008 at 11:11 AM
- Veronica said...
I do that ALL THE TIME with rice! Especially after I've cleaned my stovetop!!! I feel your pain! ;-)
- September 24, 2008 at 11:11 AM
- Shanna said...
Ummm.. Hello- My name is Shanna and I am addicted to crockpot cooking and screamed when I found this website. Hubby thinks I am insane, kids wonder why I sing while putting things into the crockpot and my friends think I have seriously lost it (Though they are jealous when I have a hot homemade dinner and they don't.)
Now if I could find someone who loves lined sticky notes, fine tipped sharpies and tupperware as much as I do.
Thank you for this website! I am making applecauce that you posted awhile back today with all the apples my friend gave me (hers will probably all go rotten, too bad she doesn't use her crock)
- September 24, 2008 at 11:29 AM
- Melissa said...
I saw the pp who wondered about making yogurt in the crockpot. I just wanted to say I tried. It didn't work. I think the keep warm temp on the crockpot is 160 degrees, and yogurt can't go about 120. Actually, it was burned and gross.
- September 24, 2008 at 1:30 PM
- Crockpot Lady said...
oh hey, Melissa, thanks for writing in. I've wanted to make yogurt for a while, but didn't have a base recipe to go from. And am I right that you need yogurt to make yogurt?
and then I chatted with Mir today and she icked me out with fermentation talk.
I'm still intrigued though...
- September 24, 2008 at 1:55 PM
- Summersfam said...
Woa. I have a memory just like that. My job was sprinkling the paprika too! Crazy. Can't wait to try this!
- September 24, 2008 at 2:07 PM
- Melissa said...
Yogurt is REALLY easy to make.
a little "starter" (either yogurt or yogurt bacteria from your natural foods store.)
Warm the milk in a saucepan until the edges just start to bubble. This kills all the 'bad' bacteria.
Cool to 120 degrees. Yes, you MUST use a thermometer.
Add the starter.
Keep between 90 and 120 degrees for 4+ hours.
Keep Warm on appliances usually means 160 degrees, because that's the temperature that prevents bacterial growth. That's the opposite effect of what you want to make yogurt, where you need to promote bacterial growth.
I have made yogurt on my stovetop, and then set it outside in a covered container on a hot summer's day. Of course, I lived in Georgia at the time! ;) When I have to make it inside, I put it in a glass bowl with plastic cover and wrap a heating pad around it.
It's easy, cheaper than buying it (especially if you like organic), and it isn't as tart as store-bought. I've found that a lower temp for a short time gives me a sweeter yogurt, but I don't claim to be a dairy expert. That might not be what's making mine sweet.
- September 24, 2008 at 2:38 PM
- Melissa said...
Blah, I'm not sure if my last comment took, so I'll try again.
Making yogurt. Simple, but can't be done in a crockpot - or not mine, anyway. As I understand it (and I'm not an appliance maker) the keep warm setting, the lowest setting, on appliances is 160 degrees. This is the temperature which stops bacteria growth. This is the opposite of what you want with yogurt, which is essentially grown bacteria.
To make yogurt, you need:
"starter" which can be yogurt or bacteria that you buy at your local natural store
Heat milk in a saucepan until the edges start to bubble to kill all the 'bad' bacteria.
Cool milk to between 90 and 120 degrees. Add your starter. Keep it between 90 and 120 degrees for 4+ hours.
When I lived in the deep south, I used to use a glass pyrex bowl with a plastic lid and stick it on my back porch during the summer. Now that I live somewhere colder, I use a heating pad wrapped around my bowl.
The first couple times you make it, you have to babysit it a little. If it gets above 120 degrees, the yogurt bacteria will be killed and you'll have warm milk. Below 90 degrees, and the bacteria won't grow.
Homemade yogurt is yummy - creamy and sweet. Try it; you'll like it!
- September 24, 2008 at 2:59 PM
- Marita said...
Mmmmm that looks yummy.
I'm going to bookmark that one to try.
Really looking forward to being able to have hot meals during summer without the heat of cooking on the stove or in the oven.
- September 24, 2008 at 4:29 PM
- Sara said...
Yum! This looks great, too! I think this will go on my meal plans next week since I have all the ingredients on hand already. Only problem is that I'm gone about 12 hours at work... so this probably wouldn't be good on a work day, huh? I'm guessing it'd get dried out...
- September 24, 2008 at 5:52 PM
- silversage said...
ahhh the icky boil over problem- you need a FLAME TAMER! it is a flat metal disk that fits over the burner to diffuse heat. Basically it gives a lower setting to your burner so you can control temp and stop boil overs! GREAT tool! I found one at www.cookncamp.com for $8.49
It works on all burners but smooth tops.
Bye bye boil overs!
- September 24, 2008 at 7:15 PM
- Daisy said...
Mmm. This sounds delicious! I think I need a second crockpot. And a third, maybe. :) I made tomato soup recently, based on your recipe combined with another. Perfect. Husband wants to make it for Thanksgiving.
- September 24, 2008 at 7:22 PM
i love my yogurt very sour so i leave it out for a long time. the longer its out the more sour it gets. i actually make this quite often but have never used a thermometer so its nice to know the exact temps just for an fyi, thanks.
- September 24, 2008 at 7:38 PM
- Michelle said...
Oh this sounds so yum! And I have all the ingredients on hand ... but I'm going to try with wild rice. And a touch of salt. YAY! Dinner tomorrow :)
- September 24, 2008 at 8:56 PM
- Becca said...
This recipe sounds delicious. Thanks!
- September 24, 2008 at 10:16 PM
- Welcome to our nest said...
This looks so yummy and something my two toddlers may actually eat. Thanks! I just want to say thanks for this site! I have been lurking for a while now,but never posted. Like you, I love my crockpot. I hope you don't mind, but I posted about you on my blog today. I have a mission to convert more people to the slow cooking way!
- September 24, 2008 at 10:33 PM
- Matt and Emily Foster said...
Steph! You need a pot watcher! I use it for my pasta and potatoes. Cheap and easy. I have a glass cooktop and it is so hard to clean (Ironically...)
Here is an example. Any kitchen store should have them!
- September 25, 2008 at 2:00 AM
- Heather @ Not a DIY Life said...
Oooo!! THis is a keeper! My hubby loves (LOVES!) chicken so I know he'll love this!
- September 25, 2008 at 3:04 AM
- alecia said...
made this last night! Thank you so much! It was better with out the mono-whatnots. Loved it loved it loved it. My husband loved it, too. You are so cool!
- September 25, 2008 at 5:26 AM
- lisa said...
I will definitely have to try this! The chicken and rice concoctions I have made on my own have burned. So, I think that I will get home from work to a nice homestyle dinner and instead, I cook frozen pizza while scrapping burnt rice from the bottom of the crockpot!
- September 25, 2008 at 8:02 AM
This is from New York Times, Mark Bittman January 2003 He wrote an article about slow cooking and had this recipe at the end.
Time: At least 5 hours
1/2 pound small white beans, like pea or navy
4 cloves garlic, peeled and crushed, plus 1 tablespoon minced garlic
1 medium-large onion, chopped
2 carrots, peeled and cut into chunks
2 cups cored and chopped tomatoes, with their juice (canned are fine)
3 or 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
1/4 pound slab bacon or salt pork, in 1 piece
4 sweet Italian sausages, about 3/4 pound
1 pound boneless pork shoulder
2 duck legs
Chicken, beef or vegetable stock, or water, or a mixture, as needed
Salt and freshly ground black pepper to taste
1 cup plain bread crumbs, optional
Chopped fresh parsley for garnish.
1. Combine beans, crushed garlic, onion, carrots, tomatoes, thyme, bay leaves and meats in a slow cooker, and turn heat to high. (If you like, brown sausage and duck legs in a skillet before adding.) Add stock or water to cover by 2 inches. Cover and cook until beans and meats are tender, 5 hours on high heat, 7 hours or more on low.
2. When done, add salt and pepper to taste, along with minced garlic. If you like, remove cassoulet from slow cooker, and place in a deep casserole; cover with bread crumbs and roast at 400 degrees until bread crumbs brown, about 15 minutes. Garnish and serve.
Yield: At least 4 servings.
- September 25, 2008 at 10:14 AM
- Leann I Am said...
I made this last night and it was great! David even liked it, and he usually grumbles when I make brown rice instead of white rice. I like brown better, it gives you a little more to chew on!
That base was fabulous and I plan to use it again. THANKS!
- September 25, 2008 at 4:06 PM
I made this tonight and it was WONDERFUL. I will definitely make this again and again. I didn't have any onion powder and didn't see the salt note till after I loaded up the crock pot so it was a tad bland. But still, loved it. I will buy some onion powder.
Thank you so much!!!!!!
- September 25, 2008 at 11:28 PM
- Mona said...
I've got this in the crockpot for dinner tonight. Wow! That milk and broth just come to a boil all of the sudden!! I looked over and said the naughty word too! (Tsk-Tsk!) LOL!! Fortunately, I was able to grab the pan and remove it from the heat before the dreaded boil over occurred. Since there are onions in the recipe, I substituted garlic powder for the onion powder. Being gluten free, it will be nice to have a "cream of" meal for a change. Thanks so much!
- September 26, 2008 at 1:18 PM
Instead of struggling to make a white sauce to replace those cans of whatever soup, try this recipe.
It's delicious, cheap, gluten free, and just microwave it with the water to make your soup. Much easier than cooking up a roux/thickener. And tastier.
- September 28, 2008 at 5:03 PM
- billy said...
Sorry for the dumb question... I'm confused as to how much chicken to use. I bought 4 split breasts (I believe a total of 3-4 lbs.) is this too much? I'm a beginner and am confused by all the chicken breast terminology...
- September 29, 2008 at 10:42 AM
- Crockpot Lady said...
Hi Billy! I only just in the last year figured this out---and only because I ordered fresh chicken breasts at the meat counter.
I'd use 4 halves, or 2 whole chicken breasts.
I don't think 4 full breasts will even fit in the crockpot with the rice and other stuff.
very good question.
- September 29, 2008 at 10:51 AM
- janel said...
oops. I think I did something tragically wrong. Mine came out tasting like dog food. First I used brown basmati rice and it came out all mushy and then I put rotisserie chicken spice instead of paprika and then I cooked it for 8 hrs on low. Oh well, my husband and kids actually ate it! I will try to stick to the recipe next time! PS: Thanks for the blog, I really enjoy it!
- September 29, 2008 at 4:55 PM
Allyson's recipe called for 2 cups water, was that left out on purpose? thanks!
- September 30, 2008 at 5:54 AM
- billy said...
I haven't tasted mine yet but it smells good. The chicken seemed a little dry however and the rice turned into mush. I screwed up and only had 1c of brown rice so I tried to adjust by using 1c stock and 1c milk, so maybe that was the problem. Also, I wasn't sure if I was supposed to leave the skin on the breasts, I took it off, but maybe if I had left it on it would have contributed some fatty flavor?
- September 30, 2008 at 6:42 AM
- Crockpot Lady said...
oh no, Janel. I'm so sorry. that stinks.
anon, I did change the liquid amounts. I was trying to keep the liquid and rice ratios 2:1 to have the rice cook well and not disappear.
billy, I don't know! The trickiest part of this year for me is that I am only making each dish once, so I don't have time to tweak or perfect the recipes. I did use skinless breasts, too.
- September 30, 2008 at 7:19 AM
- Jessie said...
I tried this and the brown sugar chicken, and they both turned out really dry. I cooked both of them for 6hrs on low, then it went to warm until we got home from work. What am I doing wrong...? Should I put it on for 4 or 5 hrs instead? The brown sugar chicken had a lot of liquid left in the pot, but the chicken was dried out. Is it the chicken I'm using?
- October 6, 2008 at 7:27 AM
This reminds me of my friend's recipe, only yours is healthier...brown chicken parts in oil, put 1 cup rice in roasting pan with 3 cups water, put chicken on top, cover, and bake @ 350 for 40 min. Take chicken out, stir in 2 cups half and half, put chicken back, bake uncovered 20 minutes. Salt & pepper to taste. So rich, but so yummy! Maybe you can adapt it for the crockpot sometime.
- October 6, 2008 at 7:43 PM
Hi! What kind of brown rice did you use instant or long grain? I'm thinking long grain but just wanted to check. Sounds really yummy!
- October 7, 2008 at 7:35 PM
- Crockpot Lady said...
Hi Shell,
yup! it was CA long grain.
- October 7, 2008 at 8:03 PM
- britt's girl said...
Just made this tonight... Ugh! I came home to my first BURNT crock pot meal!
To be honest, I've made 10 of your recipes (this month!) and all have come out well.
I totally recommend to those of you cooking this on low for 6 1/2 or 7 hours, add more liquid. When I got home right now, I added 1 cup water, 1 cup milk, and 1 cup broth. I grated cheese and added chopped broccoli. I tossed it all into a baking dish for 30ish minutes (to meld...) and it came out ok.
I'll hold onto this to try again another day. Good idea on the peas. Bad idea on a small amout of liquid. :)
- October 30, 2008 at 7:46 PM
- Pinky said...
Fantastic! I was searching around for a crock pot chicken dinner, and everything has some kind of creamed soup in it! I'm not opposed to creamed soup, but I don't have any in my cabinet and I generally prefer things a little lighter and healthier. Thanks for posting this, off to the kitchen I go!
- November 5, 2008 at 10:41 AM
New Favorite...This was good.Alittle on the sticky/dry side and that was probably because of the rice I had was instant brown.I ditched the mushrooms since mine were old and kids do not like,and added a bit of chopped celery that I had.I served this with warm peach cobbler.Ditch the dessert dish and just put it right on plate as a side...you can consider it a"bread and fruit"serving:)Really great pair up.
- November 9, 2008 at 4:59 PM
I was so excited to try this, since my husband loves the regular "cream soup" version. You said it needed a little salt, so I threw in a little garlic salt, plus some extra pepper and paprika, which hubby likes. After 4 hours on high, the chicken was on the dry side, and the rice was a mushy glob. It was edible, but wasn't one of those "wow!" dishes. Glad we finally tried it, but hubby likes the regular version better.
- December 3, 2008 at 8:21 PM
- Jamie said...
We had this tonight and the flavor was great! I did have a little trouble with my rice though. The rice around the edges was extra crispy and the rest of the rice was a little squishy. I cooked it for 4 hours on high in a 5.5 qt Crock-Pot.
- December 16, 2008 at 4:50 PM
- Who am I? said...
Fantastic! I linked it up on my blog: onehealthymama.blogspot.com. We loved it!
- December 31, 2008 at 12:08 AM
YUM! I added about 1/2 cup more broth, which probably would have been enough, except that after cooking for 2 hours I noticed that the lid was ajar and letting the steam out. The chicken was frozen when I put it in, and done in 4 hours so I took it out, added 1 cup broth and left it on high another hour to get the rice cooked. Also, I had used about 1 cup diced onion, which was WAY too much for my liking. Next time I'll use about half of that, which is probably what you meant when you said "1 SMALL yellow onion". Thank you for another yummy dinner.
- March 10, 2009 at 10:16 AM
This turned out horrible. I cooked on high for 4 hours, and the chicken was overcooked, and the rice did not cook.
- April 28, 2009 at 5:48 PM
- Sweetpea said...
I liked this pretty well, the taste was great. The chicken was a little dry, though, and the whole dish needed a bit more sauce. Any ideas?
- June 30, 2009 at 2:06 PM
- MJS said...
I was really psyched to try this comfort-food recipe since, as you noted so many of the chicken & rice recipes you find use canned cream soups which I like to avoid. It did not turn out well. The top layer of rice was really wet and slimey but the bottom was dry and crunchy. I have no idea what went wrong but the soup base seemed much too thick after adding the flour so I'm guessing it needed more liquid. Or maybe my crock ran too hot (cooked on high for 3 hrs and the chicken internal temp was already 170degF). It didn't taste bad but the texture was inconsistent. And not pleasant.
- September 12, 2009 at 5:31 PM
- Lisa said...
I'm making this recipe today and was not sure if I have to thaw the chicken first. Thaw or put in the crockpot frozen? Thanks!
- October 15, 2009 at 7:10 AM
- Stephanie O'Dea said...
Hi Lisa,
my chicken was still pretty frozen when I put it in.
xoxo steph
- October 15, 2009 at 7:32 AM
Had great flavor but rice was undercooked and chicken overcooked. I did exactly 4 hours on high. Maybe next time I will add a half cup of water and cook on low for 6 hours.
- November 17, 2009 at 5:30 PM
This is a great substitute for similar recipes that rely on onion soup mix, which is horribly salty. I should have followed a previous suggestion about adding more liquid if cooking on low. My wife was home in time to shut it off after 7 hours; another hour and it would have been very dry. Extra liquid would have provided a richer rice side-dish. I added garlic powder, but it was still bland to me, so next time I'll increase the spices. I think toasted, slivered almonds mixed-in with the rice would be tasty, too.
- January 21, 2010 at 6:48 PM
- Cheri said...
This sounded good. It was dry and tasteless. I didn't make any changes.
Not sure what would have improved it.
I wouldn't make it again.
- February 13, 2010 at 4:07 PM
- Granny's Daughter said...
I made this tonight. The rice turned to mush, except for the part that got hard and crunchy (kind of burned) at the bottom. I cooked it on low, except for 1 hour on high.
I used Uncle Ben's brown rice.
The whole thing seemed to be too dry. Usually the top is wet from steam. Near dinner time, I couldn't stand the suspense and opened the pot & stirred. So dry yet mushy. I added 3/4 cup of chicken broth I quick made up from bullion. That probably kept everything from burning more.
The chicken was OK. I used both dark and white meat, as all white meat tends to make for bland meals.
Still, husband thought it tasted good enough that I should try tweaking it to get the rice to turn out better. Other than cooking it for less time, I don't know how to keep the rice from turning to mush. Ideas?
- February 21, 2010 at 4:39 PM
- Theresa said...
This turned out great for us! About an hour before we ate, I stirred in 1/2 a bag of frozen peas.
- May 27, 2010 at 12:54 PM
- mrs.g said...
Making for dinner tonight. I am trying to cook on a budget since we have a baby on the way (yay!) and all I need to pick up is the sliced mushrooms. I am going to add some finely chopped celery as well.
- June 1, 2010 at 1:13 PM
- Katie said...
Um, wow! This recipe was not good at all. I even added extra liquid and it came out incredibly dry and very, very bland (although I added salt to it, apparently not enough!). I was amazed because I have never had food come out so dry in my crock pot before. I highly recommend doubling the amount of liquid and maybe much less flour would do the trick.
I cooked this one on low for about 7 hours - the rice and chicken were dry and half of the rice was burnt to the sides.
- August 4, 2010 at 7:39 AM
- Michelle Arndt said...
This is cooking as I type and I am looking forward to trying it. I did use different spices. I mixed in a lemon rosemary blend that we use quite often so the flavors will be different but everything else I kept the same. I'll try to remember to post after dinner tonight to let you know how it was. I plan on trying more recipes from here as Thursdays are now Slow Cooker day for us - busy schedules that day!
- September 9, 2010 at 11:33 AM
- Michelle Arndt said...
OK we ate. I have to say it was not as good as I was hoping. The rice came out very overcooked and really stuck together. The chicken was very dry and I had to make a gravy to dip it in so we could eat it. I wonder if putting the chicken under the rice and liquid mixture would have helped with that problem. I think this recipe has great potential but I didn't love it the way it came out today. I'm sure I will try it again with some changes.
- September 9, 2010 at 3:54 PM
I've made this twice in the past week - with a couple of changes. Didn't use the milk mixture, just used 2 1/2c. broth. Added more veggies, such as carrots and celery. Placed three large frozen IQF chicken breasts on top, seasoned the chicken and let go in the crock pot on high for 3 hours. That ratio worked well for us because the chicken releases a lot of water, and in our house we prefer the rice a little firmer.
- October 1, 2010 at 6:40 AM
terrible. rice was mush and burned to the side. chicken was dry as all get out. I even doubled the liquid in the recipe and added an ABUNDANCE of seasoning and it was still bland... next time I'll hold the flour milk mixture and cook it in less time.
- February 1, 2011 at 5:54 PM
Just wanted to stop by and say I am in love with your blog! A friend of mine passed the link along to me and I tried this recipe because I happened to have all the ingredients on hand today and chicken breasts thawing.
It was delicious and I plan on coming back here for more healthy recipes!
- February 23, 2011 at 3:05 PM
- Jenny Larson said...
It's a bit bland, I added a creole seasoning to bring it to life. I added about 3/4 cup of broth to the top of the mixture to keep the chicken from drying out. I set the slow cooker to 6 hours on low after reading the reviews, but the chicken was cooked all the way through at 5 hours. I mixed up the rice on the bottom, and that helped with the crunch issue. I then left the top off of the top for the next 45 minutes to let some of the liquid burn off. Over all, it worked out, but a lot of work for the meal that it was.
- February 24, 2011 at 4:04 PM
- Ashley said...
Ok - I tried, and failed. I cooked it on low all day and added extra chicken broth so that it wouldn't get dry. Instead is burned on the bottom, turned to mush, and the chicken is dry.
- February 25, 2011 at 4:46 AM
I have this cooking right now and reading down through the reviews am getting a little apprehensive. I'm using 5 frozen boneless, skinless thighs and one frozen breast it's been on high for 2 1/2 hours. I just added about 1/2 cup of broth and stirred it up and sprinkled on a bunch of Essence. I hope it turns out!
- February 27, 2011 at 10:36 AM
- Paige said...
I dont know why you add the flour at all...it there a reason for this? Mine is a mushy mess, and the flour made it really bland. It has only been cooking for two hours but the chicken is done, the rice looks very unappealing :(
- April 5, 2011 at 11:47 AM
- Elisa said...
Haha, I hate it when that little stove-top thing gets dirty..but a little bit of steel wool and BAM, all clean. Going to try this recipe tomorrow. Looks good!
- October 27, 2011 at 6:11 PM
- Elisa said...
LOL...totally boiled it over today! Darn! Haha.
- October 28, 2011 at 9:31 AM
Found your recipe and blog this morning when looking for a crockpot recipe (using my Dutch oven today) for chicken and rice. So happy a 'cream of something' was not part of your ingredient list:))
Prepared the dish exactly as you said, but then started freaking out when reading all the comments about dry chicken and burnt rice. So.....I filled my Dutch oven with more chicken broth, added a little more salt, pepper and poultry seasoning. I'll let you know how it turns out! Looking forward to trying more of your recipes this week.
- November 8, 2011 at 9:25 AM
I generally love your recipes but this was a flop. Made it exactly per the recipe & chicken was dry, rice mushy but with totally burnt edges. :( so sad!
- November 12, 2011 at 4:31 PM
- Renee said...
I tried this today for the first time and after about 5 hrs on low it was very burned and dried out. I added at least another cup of broth. Don't know why that happened? Any ideas?
- January 9, 2012 at 4:11 PM
Definitely needs more liquid and salt. I found this site trying to replicate Campbell Soup's recipe without using Campbell's soup and I am thrilled with the homemade replacement. I used the full list of seasonings from "Allyson" site linked. Then assembled as directed here, but adding 1 tsp of salt, 2 cups water, and diced celery.
Turned out great! Hubby really enjoyed. I hope you add more liquid to this recipe since posters keep trying it and failing.
- January 28, 2012 at 7:47 PM
- TechGator said...
I like Jennifer's idea with more liquid. Was glad to see this healthy ingredient replacement, but my sauce was a gummy mess before I put it in the crock pot. I didn't even boil it, so it wasn't that. I thought I misread it and it should have been 1/4 C flour instead of 3/4. Actually had to throw it out when I got home from work. I will try it again with a little modification. I'm still looking forward to some of your other recipes, but I will read the comments first next time!
- February 3, 2012 at 10:00 PM
- Pam said...
I cooked this today and it's absolutely totally awesome!! Thank you so much for sharing the recipe. The only question I have is how do you keep it from sticking to the pot? I sprayed really well before starting with nonstick spray, but it still stuck.
Any suggestions??
- March 6, 2012 at 1:50 PM
After reading a lot of these comments, i was kinda nervous about making this. So, i decided to do it on a day when i could be at home and keep an eye on it. I stuck to the recipe for the most part, did the roux and everything. I got great results using a whisk to mix the roux, so that's different from just stirring it. I also used about 2 cups of rice, instead of the 1 1/2. I just didn't want to keep that little amount of uncooked rice around, since i just picked up a small bag of it. I also picked up a steam in the bag broccolli and cheese sauce packet that i mixed in before starting the crockpot. I used 2 chicken breasts, but cut them in half so they'd cook faster. I've found that a lot of these recipes come out drier if you use frozen chicken, so i've started avoiding that. Maybe the ice crystals in the meat make the moisture drain out more? I dunno. Since there was much dissent about flavor, i did dredge the chicken pieces in the fried chicken spices before putting them in the crock. I started it on high for half an hour to warm up the crock, then turned it to low for about 4 hours. Every hour i'd go use a spoon to pull the casserole away from the sides of the crock so it wouldn't burn. Once the chicken was cooked, i shredded it in the crock and mixed it into the casserole, then turned it to warm for another hour. Just now finished eating it, and my husband requested i make it again. It needed more cheese, and next time i'd probably double the spices. I certainly wouldn't leave the house for 6 hours with it cooking on low. This would also make a great puree for baby food. Super healthy, and bland enough to not offend. Oh, and i always use those crockpot liners, so sticking to the crock is never an issue for me, because i just pull out the liner, and toss. I run the crock throught the dishwasher once a week if i use it often. This also made a TON of food. Way more than 2 adults and a 3yr old could eat, so i'll be gifting it at work.
- July 8, 2012 at 5:04 PM
- A. v. said...
Hi there. Love that I found your site (referred by a friend when I shouted on Facebook that I am tired of making all the same things and does anyone have bright ideas for Crockpots). How many adult servings do you think this serves? I just did your feta/basil/olive/chicken crock pot this week - it was yummy! I have never really used basil in cooking before - except randomly - and enjoyed it a lot! Thanks!
- August 9, 2012 at 4:01 AM
I made this last night and it burned and stuck to my crock pot as well. I sprayed the pot with non stick spray. Not sure what went wrong here. I cooked on low 8 hrs.
- September 24, 2012 at 9:54 AM
- Stephanie O'Dea said...
Hi Beth,
I don't think you did anything wrong. This is not a very good recipe. I made it back in the very beginning of my slow cooking adventures and haven't revisited it in quite a while. I'm sorry you had a bad experience; I hate wasting food, and I'm so sorry this happened.
If your crock is still having a hard time getting clean, drop in a dryer sheet overnight in the soaking water. The fabric softener in the sheet will lift all the baked on gunk right off.
- September 24, 2012 at 10:05 AM
- Squince said...
This was dreadful. I tried it today and had it on low, planned for 8 hours, and got a text at about 1 (after only about 4 hours cooking time) saying it was BURNING. It was a mess, I ended up throwing it all out after having 2 spoonfuls. YUCK!
- October 23, 2012 at 5:35 PM
- easchaefer said...
This turned out good, cooked chicken from frozen in four hours and rice was great. Next time I'll add a bunch more spices as it was a little bland for us but definitely one I will make again and again.
- November 12, 2012 at 3:30 PM
- A.D.Krause said...
This just went in the slow cooker and will be ready by dinner time. This is my first attempt at anything that isn't chili. Wish me luck!
- November 19, 2012 at 12:08 PM
- Laurel said...
I just made this tonight. Was great! I did cook it all day--about 8.5-9 hrs and the rice had absorbed all the liquid. It was quite sticky, and I needed to add more water, but it was still good. It definitely needed salt. I added buffalo sauce and it was perfect! Everyone ate it. I'll have to watch the cooking time better next time, and there will be a next time. Thank you! (ps--made it with Bob's Red Mill GF flour)
- January 8, 2013 at 4:57 PM
- Ruthie said...
Just my 2 cents on chicken being dry - I was having this problem with every chicken dish I made in the cp. Couldn't figure it out when it was cooking in liquid all day. Then my chef bro-in-law told me it was b/c I was using boneless. The bone is what keeps the meat moist from the inside.
Now any meat I cook in the crockpot I use bone-in as much as possible, even if it means needing to pull the meat out towards the end to pull/shred it off the bone. If I really need to use boneless I try to at least remember to marinate it (usually in milk) for several hours in the fridge first, or preferably overnight (but I figure even an hour is better than nothing).
I know a lot of cp recipes call for boneless, so maybe some people aren't having that problem, but that's what worked for me!
- February 11, 2013 at 7:39 AM
- Jane said...
My 14YO loved this but everyone else thought it was "meh". It is very bland. Like restricted diet hospital food bland. Like only toddlers who eat nothing but white bread and bananas bland. I expected it to be creamier but the rice absorbed almost all the liquid by about 3.5hrs and it cooked up slightly stickier than normal steamed rice. It made me feel like the effort of making the white sauce was a huge waste of time. I think it would have turned out the same with all broth. It probably would have been better with some milk (or some white sauce) stirred in near the end to give it a creamier texture. Not to mention some herbs for flavor!
- February 16, 2013 at 8:59 AM
- coffee girl said...
cooked it on high 4 hrs and came home from church to burned edges of the rice and really dry chicken. just curious if all of us who had dry chicken and burned rice used a large crock pot? i think my problem is the large pot...more than the recipe.....anyone else think so?
- September 29, 2013 at 11:54 AM
Post a Comment
Thank you for your comment! I will try my hardest to answer questions as they come up, but if your question gets buried, you may try me on twitter or facebook.
Happy Slow Cooking!


text:
HNN710 - Community Mental Health
Unit details
|Offering information:
Unit not offered in 2014
|Enrolment modes:
|Credit point(s):
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Must have completed an undergraduate degree or equivalent in Health.
|Unit chair:
N Sands
This cross-disciplinary elective unit expands on the student's knowledge of mental health care to focus on community mental health care. The unit aims to provide students with a theoretical framework to support the development of clinical skills and expertise relevant to practice in a range of community-based programs. The focus of the unit is on examining critically current models for community-based mental health care, models for case management, and the role of the clinician within the multidisciplinary community mental health team. The unit critically explores a broad range of issues impacting on the provision of mental health care in the community, including the legal and ethical issues dimensions of community-based care, and current mental health policy and frameworks for care. The unit is underpinned by a recovery-focused consumer-centred and family-sensitive approach to care, and critically explores current models for psychosocial rehabilitation and care planning.
Assignment 1 (3000 words) 60%, assignment 2 (2000 words) 40%
Unit Fee Information
All Commonwealth Supported Place (CSP), fee paying undergraduate and pre-2016 commencing students
Unit fee information available soon


text:
Tobin: Union dues bills not moving in Arizona House
PHOENIX — Arizona House Speaker Andy Tobin is being asked to push forward
legislation barring automatic deductions of union dues from public employees'
But despite the pressure from Arizona's congressional delegation in Washington,
Tobin says he's not moving any state House bills on the matter until the U.S.
Senate approves theirs.
The Arizona Capitol Times says the issue of public
employee paycheck deductions for union dues is seen as the last of the
low-hanging fruit in Republicans' fight against unions.
The Legislature passed a bill barring the deductions in 2011, but the bill
exempted public safety from the prohibition and a federal court threw it out.
Last year, a measure that didn't exempt public safety personnel such as
firefighters and police passed through the Senate but languished in the House.
Information from: Arizona Capitol Times, http://www.arizonacapitoltimes.com


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np: LC - Blackbird, now with Voting!
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text:
Video: Hamburg Murder Investigation Wrap-Up
Video: Arrest Made in Hamburg Toys R' Us Murder
Video: Police Arrest Suspect in Toys R' Us Murder
Video: Update: Suspect to Appear in Court Friday
HAMBURG, N.Y. -- Hamburg Police have confirmed that a suspect has been arrested in connection with the murder of 35-year-old Larry Wells inside a Hamburg Toys R' Us.
Bernard Grucza, 38, has been charged with second degree murder in connection to the murder. Grucza pleaded not guilty at his arraignment late Wednesday. He is currently being held without bail. His next court date is Friday.
Hamburg investigators say Grucza is a regional manager for Toys R' Us, and is believed to still be employed by the company.
WEB EXTRA: Buffalo News Photo Shows Alleged Toys R' Us Killer at Crime Scene
"It's why we do the job," said Kevin Trask, a captain in the Hamburg Police Department. "There were several pieces of evidence that started to connect him."
Police searched a home owned by Grucza on Kettle Run in Elma, as well as a home in the Village of Allegany in connection to the arrest.
Hamburg Police say Grucza has a previous domestic charge in Elma.
Wells was found stabbed to death inside the manager's office at the store during the early morning hours of June 29, 2013.
"Please bear in mind that Mr. Grucza has the right to due process and is assumed innocent until proven guilty," Trask said. "On the advice of the Erie County District Attorney's office, we would like to refrain from answering questions that may hinder the prosecution."
A close friend of the victim, who requested anonymity, said that while the arrest does not bring him back, she's happy to hear an arrest has been made.
"It definitely helps with the devastation," the friend said. "It does give some kind of closure. You don't have to wonder where this (suspect) is."
Thursday night, Toys R' Us released this statement:
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Dave McKinley went back out to the Elma house Thursday, and he spoke with a relative who told him she was there to watch the couple's children while their mother met with police.
She says the Grucza's split up about month or two before the Toys R' Us homicide, and that outside the domestic incident which happened three weeks before the murder, haven't had much to do with each other since.
She also told McKinley that while you never know what someone may be capable of, the family is of course shocked by all of this.
Grucza's attorney, Frank Housh, told us Thursday that "My client has been charged with a serious crime. We're evaluating the evidence, and his not guilty plea speaks for itself."


text:
Exelon Nuclear plants in Illinois were not affected by this morning's earthquake in DeKalb County.
Warrenville, Illinois – Exelon Nuclear plants in Illinois were not affected by this morning's earthquake in DeKalb County, Ill. that measured 4.3 on the Richter scale. There was no safety impact to plant employees or equipment.
Exelon plant teams conducted plant walk downs and equipment checks to ensure there was no damage. Initial findings confirmed no damage and inspections will continue throughout the day.
All plants continued to operate safely through this period.
Exelon Corporation is one of the nation's largest electric utilities with approximately $17 billion in annual revenues. The company has one of the industry's largest portfolios of electricity generation capacity, with a nationwide reach and strong positions in the Midwest and Mid-Atlantic. Exelon distributes electricity to approximately 5.4 million customers in northern Illinois and southeastern Pennsylvania and natural gas to approximately 485,000 customers in the Philadelphia area. Exelon is headquartered in Chicago and trades on the NYSE under the ticker EXC.


text:
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text: Chaining up in shorts!? Oregon and the snow good, very wet day Share this story email Share this story «Previous 3 of 14 Photos Next » « » 122012_hwy58mp56_2 Ten motor vehicles, including three commercial vehicles, were involved in a minor crash Thursday evening along Highway 58 in the Willamette Pass east of Oakridge. The incident closed the highway for about four hours.


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Place name generator
Does what it says.
Feel free to post more weird and useful things here!


text:
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APU for sale....$100...must bring own mechanic and uninstall...HOT deal!
Isn't the APU on an Embraer E190 jet inside the tail section? In the photos, all the foam is around/under the main engines, so it was probably a fire inside the nacelle of the left engine.
You're right, the article did say small fire in the engine, with flames coming out of the tail pipe.


text:
Toronto Raptors v Philadelphia 76ers
Thaddeus Young of the Philadelphia 76ers shoots the ball against the... Fotografia de notíciasAtirar ao Cesto,Atirar à Baliza,Basquetebol,Basquetebol - NBA Pro,Bola,Desporto,EUA,Filadélfia,Partida - Desporto,Philadelphia 76ers,Thaddeus Young,Toronto Raptors - Equipa de basquetebol,Vertical,Wachovia CenterPhotographer Jesse D. GarrabrantCollection: National Basketball Association 2012 NBAEPHILADELPHIA, PA - NOVEMBER 20: Thaddeus Young #21 of the Philadelphia 76ers shoots the ball against the Toronto Raptors during the game at the Wells Fargo Center on November 20, 2012 in Philadelphia, Pennsylvania. NOTE TO USER: User expressly acknowledges and agrees that, by downloading and or using this photograph, User is consenting to the terms and conditions of the Getty Images License Agreement. Mandatory Copyright Notice: Copyright 2012 NBAE (Photo by Jesse D. Garrabrant/NBAE via Getty Images)


text:
Lucis Trust / Libri / Ponder on This / Ponder on This - MP3 audio-CD
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The MP3-CD disc of Ponder on This can be used in any CD audio player or computer that accepts MP3 recordings.
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ISBN 978-085330-231-5, total running time: 29 hours - Audiobook sample
An audio version of this popular and comprehensive book is being digitally recorded in two forms – MP3-CD disc, for those who prefer listening to the audio book on their own CD player; The tracks are arranged alphabetically, as found in the Ponder on This book.
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Събития и фестивали
Find Events & Festivals
2 January 2013 - 8 January 2013
Contact Details : 184/1 Sunthornvijit Road, Muang, Nakhon Phanom 48000
TAT Nakhon Phanom
Tel. +66 4251 3490-1
Category : Fairs & Festivals
Scale : Local
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Prathat Cherng Chum Paying Respect Festival will be held around January every year. The activities during this event will be making merit and giving food offerings to the monk, pouring water to Prathat, Bung Fai show and lantern parade at night. Everyday during this event, there are the shows from many famous singers in Thailand which can attract more visitors to join and fun together.


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Make Music New York
June 21, 2014
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Make Music New York is the largest music event to grace New York City. A unique festival of free concerts in public spaces throughout the five boroughs, all on June 21st, the first day of summer. The New York Public Library will be hosting 40+ music programs throughout the neighborhood branches. Musicians of all ages and creeds from hip-hop to opera will be performing at various locations.
Performer: Anand Ramanujam
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All Processed Foods must come from an approved and inspected kitchen. A Columbia Business license and a Health permit must be obtained from the City of Columbia Finance Business license office prior to selling processed foods at the Farmers Market.
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These resources help teachers get their students active, excited, and engaged in the NFL PLAY 60 Challenge. The resources include a teacher guide, lesson plan worksheets, game planner, classroom scoreboard, and certificate.
American Heart Association (AHA)
This website makes publicly available materials that were used in the HEALTHY intervention program, which was designed to moderate risk factors for type 2 diabetes in adolescents including nutrition, physical education, behavior, and communications and social marketing. En español
The HEALTHY Study
This activity guide for after-school program leaders provides quick, simple things to do with kids to help them develop skills for making healthful physical activity and eating choices.
U.S. Department of Agriculture (USDA) Food & Nutrition Service (FNS)
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prAna Yoga Clothing
prAna yoga clothing, pants, and mats are some of the best in the world. prAna has become one of our favorite brands here at Rock/Creek. We tend to wear their button-up shirts regularly to the office and trade shows, and then their performance clothing like yoga pants and synthetic wicking tees are second to none. Our buyers have commented on the relaxed, so-Cal attitude and earthy colors as highlights of the new prAna line that's here for Spring.
The prAna clothing company started over 20 years ago making clothes that worked well for climbing and yoga. It turned out that their yoga clothing worked well for lots of other passions too, so they added new products with "purpose" in mind and scoured the world for design inspiration. They cut and sewed yoga gear in their garage and shipped it to customers in surplus fruit boxes gathered from the local grocery store. For hang tags, prAna ground up old newspapers, added essential oils and cut out the handmade paper with a pizza cutter. Their first employee slept on a hinged bed that turned into a shipping table by day. What's changed since then? Not much - and a lot. prAna has grown a bunch, but most of the original employees are still there.
They participate in business with like-minded folks who want to promote conservation and create positive change, which reflects the same intention as the old days, just taken up a few notches. Organic cotton, fair trade and wind power initiatives are on the short list of what they support. The word prAna is Sanskrit for breath, life or vitality of spirit, and the principle helps guide everything the company does. In 1992, Beaver Theodosakis and his wife Pam started this company out of a garage in Carlsbad, California. Today it's one of the leading manufacturers of yoga clothing and casual clothing in specialty retailers around the world.
World-class athletes like Chris Sharma and yogis like Shiva Rea serve to inspire prAna's clothing and business. Together they push themselves to be better, to do more, and to decrease their negative impact on the world. They're shooting for a balance between ideals and business success, and we think they've figured it out. Tell us what you think! Leave a review on your favorite (or least favorite) prAna product today.
The products in the prAna Yoga Clothing category have an average rating of 4.6 of 5 from 205 customer reviews.


text: Vincent Anella unveils the monument he created as his Eagle Scout project Thursday evening at the east trailhead of the Price River Trail. The red sandstone monolith contains a carved granite plaque that originally adorned a 1936 marker that stood at 600 South Carbon Avenue. That plaque, a project of Explorer Troop 284 and scoutmaster William Campbell, was taken down to make room for the widening of Carbon Avenue to accommodate the interchange of the US 6 bypass highway. It commemorated the first cabin built in Price by Abraham Powell in 1877 about 1,000 feet west of the site. Mary Helen Powell kept the plaque and donated it to the new monument. Scouter Sidney Nelson had heard of the history of the plaque and suggested the restoration of the monument to Vincent. Nelson congratulated the young man for his efforts at the dedication. Mayor Joe Piccolo, Public Works Director Gary Sonntag and Troop 296 Scoutmaster Chase Greenhalgh also commended Vincent for his work. Vincent is the son of Dennis and Lana Anella.


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By TERRY WILLISSun Advocate reporter
Well, I have procrastinated as long as I could. I tried to ignore the weekly deadline for my column by playing computer games and actually doing the paper work for my small business. Well, not all of it, but enough to remind me that I hate the paper work part of business.
So here I sit as unmotivated as I have ever been to get this done. I actually feel like I could be in congress and put off doing anything until the final hours before vacation and then blame everyone else when nothing is accomplished.
I am leaving next week to go on a river trip and so I need to get two of these written before Tuesday. Who can I blame if I can't meet my deadline? My grandkids! Most of you with small kids around the house would buy that.
I thought about ranting about the poor fan behavior in the last Jazz home game, but what can you say that hasn't been said. Hey Utah, jerky behavior ain't just for New Yorkers any more. Now I hope I haven't offended anyone from New York. I think you are great people too.
I also considered writing to encourage people to ride their bikes more to save gas and get in shape. But then I can't find many bike racks around town so we can lock our bikes up even if we did. The local merchants aren't really very keen on you taking your bike into the store with you to keep it safe. I know because I have tried it.
I was going to comment on the wonderful weather we've been having, but then the weather turned bad. For a group of people with limited water resources, we sure don't remember to turn off our automatic sprinklers when it rains.
Speaking of water, the next time any of you go down to Vegas, take a few empty water jugs to fill up while you're down there. New studies have shown that the aquifers that Las Vegas are drawing from are more connected to the ones in Utah than previously thought. Since it looks like we are heading into another extended drought period we might as well borrow our own water back. Oh and take really long showers while you are there as well.
So here I am stuck, not knowing what to write about as I think about next week floating down the river without a care in site (until the rapids). I am leaving the grandkids and husband behind to contemplate life and recharge my batteries.
I will be out of touch with the news, television and radio for seven days. In that time a lot can happen or sometimes nothing at all. We have become such a society that wants to be plugged in to everything that some days you have to laugh at what passes for news.
I'm sure that the producers of the nightly news must have days like this where they can't really find much to say.
So keep it boring for a week for me and I'll be back in touch.


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Mercury in New England
New England Sources of Mercury
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The Region has been working closely with the New England states to reduce air emissions of mercury from municipal solid waste incinerators and medical waste incinerators. EPA NE is also working to reduce the use and ensure the appropriate disposal of waste products containing mercury, such as fever thermometers and fluorescent light bulbs. The six New England Governors and five Eastern Canadian Premiers signed a Regional Mercury Action Plan in 1998, to provide a road map for mercury reduction activities in the Northeast. Mercury is a priority for the New England tribes. They have been conducting fish tissue testing, developing and conducting fish consumption surveys and issuing fish advisories.
EPA identified mercury as a concern in New England in the early 1990s. In 1989, EPA did extensive fish-tissue sampling in New England. Lakes previously thought to be pristine were found to have high levels of methyl mercury in many fish species. In many of these watersheds, fish-eating birds, such as loons, and mammals were also found to have high levels of mercury in their feathers and/or eggs. Research is underway to identify physiological, behavioral, and reproductive effects that may result from these levels of mercury. EPA also continues to monitor fish in lakes and streams in New England and nationally.
EPA New England and a team of researchers recently completed a model called MERGANSER (Mercury Geospatial Assessments for the New England Region) that relates atmospheric mercury deposition to lake and watershed features (e.g., watershed size, presence of wetlands, land use) to estimate mercury levels in loons and in 12 species of fish for over 4,400 New England lakes. Results, which will soon be available via a web-based interactive tool, can be used to assess the risk of mercury in fish and wildlife, and to help plan mercury-pollution reduction efforts. MERGANSER also can be used to predict changes in mercury levels in fish and loons as a result of changes in atmospheric mercury deposition, temperature changes due to climate change, or changes in land use. For more information on this model, please contact Alison Simcox (email@example.com or 617-918-1684).
EPA has developed standards for some of the largest sources of mercury emissions, including several categories of incineration units, such as Municipal Waste Combustors, Medical Waste Incinerators, and Sewage Sludge Incinerators. EPA has also developed regulations to control mercury emissions from power plants. Leading up to this effort, the EPA collected information on mercury in coal through sampling and stack testing on many power plants in the US. Based on this data collection effort we have developed emission factors for coal-fired power plants. EPA estimates that 48 tons of mercury are emitted each year from these sources nationwide, about 0.20 tons (400 pounds) are emitted in New England.
On December 16, 2012, EPA finalized the Mercury and Air Toxics Standards (MATS) Rule, representing the first set of national standards to reduce mercury emissions and other toxic air pollutants from new and existing coal- and oil-fired power plants. Through strict emissions limits, the MATS Rule is expected to reduce mercury emissions from power plants by 90 percent and provide between $37 billion to $90 billion in health benefits each year nationwide.


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COVENTRY – Route 14 was closed for a period of time Wednesday after a fully loaded dump truck caught fire.
Keith Valley was hauling a load of gravel for Gray's Paving and Sealing when the incident happened. For more about what happened, read Thursday's edition of The Newport Daily Express for Aug. 1, 2013.


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Mets eyeing Ross, Ludwick, Pagan also a possibility
The Mets will likely spend for one quality, right-handed hitting, free-agent outfielder, Adam Rubin reports for ESPN New York, citing a team insider.
Though Josh Hamilton and Shane Victorino are not on the team's list, Rubin's source says outfielders such as Ryan Ludwick, Cody Ross and even Angel Pagan should not be ruled out.
Rubin also believes the Mets are looking at other team's back-up catchers that might be non-tendered this week, such as Nationals C Jesus Flores and Brewers C Martin Maldonado.
This is Rubin's second report, with different sources, suggesting it's likely the Mets achieve their needs through free agency rather than trades.
Matthew Cerrone, Lead Writer
I agree, and disagree. He's probably right, they are more likely to go free agency than trades, but mostly because the only guys they have worth moving (R.A. Dickey and Jon Niese) are not bringing in offers that are worth the move. So, free agency is probably a better overall bang for the buck. And that's fine by me. As I said this morning, "I'd rather they spend new money on low-cost, random bats and see what sticks than move a valuable arm (like Dickey or Niese) to get young hitters who may not help for another two or three years. I'm all for planning for the future, but the Mets also need to be better now… not just tomorrow."


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The Midland Hotel, Bradford was built between 1885 and 1890 by the Midland Railway Company. The Midland Hotel, Bradford was a showpiece for the railway companies northern operations, and is of particular architectural interest, with some of the finest Victorian interiors in the city. Today sees a hotel that has undergone a transformation, with investment to all areas of the building, restoring it to its original greatness. Situated in the heart of Bradford, 100m from Bradford Forster Square Station, a stay in the Midland Hotel is a uniquely relaxing experience. Step back into an era long gone, but with all the facilities of the 21st Century. Magnificent public areas, spacious bedrooms, an excellent English & Continental Restaurant, 24 hour room service and a residents bar that never closes. Bradford is surrounded by some of the most beautiful and unspoilt scenery in Britain. This countryside offers a wealth of sport and leisure activities from a gentle game of golf to hand gliding and wind surfing. The hotel offers entertainment both nights, and there is a choice of bars to suit any mood including the late Residents Bar. The 72 seater Grill Restaurant has an extensive menu providing English and Continental Cuisine and is open throughout the day. A selection of hot and cold meals and snacks is available throughout the day.The BasicsThe Midland Hotel, Bradford has 90 spacious Bedrooms, with a mix of Deluxe Four Poster Suites, Premium and Standard accommodation, including the purpose built fully equipped Disabled Room which has many additional features including remote control door opening, roll-in Power Shower, wooden floor, Medical Fridge and Safe, Remote control curtains, Flashing Alarms, and Large scale telephones. All bedroom literature including Restaurant and Room Service menus are in Braille. Premium Bedrooms are complete with Black Marble tiled Bathrooms, with Superb Power Showers. The Premium Upgrade package is available when booking these rooms. Contemporary in design these rooms also boast Mini Bar, Ironing Centres and Trouser Press. Some of the largest rooms have 2 Double Beds and with an Interconnecting facility can be used as a Family Suite. Smoking Bedrooms make up 20% of the hotels bedroom stock Upgrades to Executive/Premium packages can be made upon arrival, and the Midland Hotel automatically offers a Lady Traveller Upgrade to all our female guests mid-week. Free Wireless Broadband Internet in every bedroom and meeting rooms. TravellingFrom M1, M62, M606.
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10 Quirkiest Hotels in the WorldMichelle Horton
Spa amenities? Room service? Elevators? Pssh; how boring.
If you prefer your vacations to be more grand adventure than all-inclusive— the stuff that good travel stories are made of — then you might be looking for something a little…quirkier.
Trip Advisor rounded up their most interesting hotels, aaaaaall the way on the opposite end of the spectrum from, say, Sandals:
Hotel Costa Verde in Costa Rica 1 of 10The "747 suite" in this Manuel Antonio National Park hotel in Costa Rica has a shower in the cockpit, and it even includes a real pilot's chair.
See more about this hotel on Trip Advisor
Propeller Island City Lodge in Germany 2 of 10This Berlin hotel is like a giant art installation — with flying beds, furry walls, and an entire upside-down room. Reviewers described the hotel as "surreal," "exceptional," and, of course, "odd."
See more about this hotel on Trip Advisor
Train Station Inn in Canada 3 of 10This hotel in Nova Scotia is a converted train station, and the rooms are converted train cars.
See more about this hotel on Trip Advisor
Hang Nga Guesthouse in Vietnam 4 of 10One reviewer described this hotel in Dalat, Vietnam as "one of the best & most bizarre places we visited in Vietnam...it's like a cross between Alice in Wonderland & a mini version of Gaudi's Sagrada FamÃlia in Barcelona." Pretty much every reviewer said that it's a fascinating place to visit, but not somewhere you'd want to stay. (Almost all reviewers described dirty, grimy rooms.)
See more about this hotel on Trip Advisor
Seaventures Dive Resort in Malaysia 5 of 10The perfect hotel for anyone who loves diving — or fantasizes about living on a rig. The coolest thing about this hotel is that there's a house reef directly below the rig.
See more about this hotel on Trip Advisor
Woodlyn Park in New Zealand 6 of 10For anyone who wishes to live like a hobbit.
See more about this hotel on Trip Advisor
The Five Hotel in France 7 of 10When they say Paris is the "City of Love," they're actually talking about this hotel — which is dripping in romance with quirky features like themed rooms and an LED-colored shower.
See more about this hotel on Trip Advisor
Treebones Resort in the U.S. 8 of 10Built on the cliffs of Big Sur, this is a truly one-of-a-kind camping experience.
See more about this hotel on Trip Advisor
Blue Cave Castle in Jamaica 9 of 10If you ever dreamed of staying in a castle, which happens to be built on top of a cliff, of which you can dive off and explore its underwater caves — well then this is the place for you.
See more about this hotel on Trip Advisor
Earthship Biotecture in the U.S. 10 of 10If you're looking for a sustainable hotel with "green standards" that exceed even your own, then congratulations — you've found your next vacation.
See more about this hotel on Trip Advisor
See more from Trip Advisor.
Read more of Michelle's writing at Early Mama.
And don't miss a post! Follow Michelle on Twitter and Facebook!
18 creative family picture poses you'll actually want to try
25 outrageous kids' forts you'll wish you had built
25 amazing beauty products you can make in your kitchen
15 ways to organize a small home or apartment
Article Posted 3 years Ago


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Gamethread: New York Jets @ Jacksonville Jaguars 12.9.12
Who: New York Jets @ Jacksonville Jaguars
When: 1:00 p.m. EST
Where: EverBank Field, Jacksonville, FL
Media: TV – CBS, DirecTV – 711, Radio – ESPN 98.7 FM, Sirius – 92, Sirius XM – XM 226, Internet Audio – Audio Pass.
Their Previous Meeting: The last time these two teams met, the Jets were just coming off their comeback victory over the Dallas Cowboys and faced the visiting Jaguars quarterbacked by Luke McCown. From the start, the Jets were in the driver's seat of this match-up as Rex Ryan decided to put his offense out on the field after winning the coin toss which would prove to be a wise decision as Sanchez and Co. drove down the field setting up a 17 yard Sanchez to Holmes hook up for six points. A short time later, rookie Muhammad Wilkerson recorded his first sack of his career–and what a way to start as he sacked McCown in his own end zone for a safety. Josh Scobee would score Jacksonville's only points as the first quarter wound down however, the Jets wouldn't look back from there on and despite being limited to two Nick Folk field goals in the second quarter, continued their offensive onslaught in the third with touchdowns from Dustin Keller and Shonn Greene. They would tack on another field goal in the fourth and win 32-3–it may have been even more had it not been for two Sanchez interceptions. McCown meanwhile was picked off four times by the Jets' defense, including twice by Antonio Cromartie.
Injury Report
Jets: CB Aaron Berry (Quadriceps–Probable), TE Jeff Cumberland (Wrist–Probable), DE Mike DeVito (Shin–Probable), NT Kenrick Ellis (Knee/Back–Probable), WR Clyde Gates (Concussion–Out), NT Damon Harrison (Ankle–Doubtful), WR Stephen Hill (Knee–Questionable), FB Lex Hilliard (Finger–Probable), TE Dustin Keller (Ankle–Doubtful), WR Jeremy Kerley (Heel/Hamstring–Probable), S LaRon Landry (Heel–Probable), C Nick Mangold (Shoulder–Probable), RB/KR Joe McKnight (Ankle/Ribs–Probable), G Brandon Moore (Hip–Probable), LB Calvin Pace (Shoulder–Probable), NT Sione Po'uha (Low Back–Questionable), RB Bilal Powell (Shoulder–Probable), QB Mark Sanchez (Low Back–Probable), LB Ricky Sapp (Ankle–Probable), WR Chaz Schilens (Knee–Probable), LB Bart Scott (Toe–Probable), G Matt Slauson (Knee–Probable), and QB Tim Tebow (Ribs–Questionable).
Jaguars: DT Tyson Alualu (Calf–Probable), G/C Mike Brewster (Hand–Out), CB Derek Cox (Hamstring–Probable), RB Rashad Jennings (Concussion–Out), FB Greg Jones (Thigh–Probable), RB Maurice Jones-Drew (Foot–Out), DE Austen Lane (Foot–Probable), DB Dwight Lowery (Foot–Probable), CB Rashean Mathis (Groin–Probable), C Brad Meester (Foot–Probable), CB Aaron Ross (Calf–Out), DE George Selvie (Concussion–Out), and WR Cecil Shorts III (Concussion–Out).
Jets: QB Greg McElroy, WR Jordan White, WR Clyde Gates, LB Ricky Sapp, DL Damon Harrison, OL Caleb Schlauderaff, and TE Dustin Keller.
Jaguars: RB Rashad Jennings, RB Maurice Jones-Drew, CB Aaron Ross, G/C Mike Brewster, DE John Chick, WR Cecil Shorts, and DE George Selvie.
Game Captains: QB Tim Tebow and S LaRon Landry.
Links: TJB Chat || Preview || Intel Report || NFL.com Game Center || Jets @ Jaguars Game Release || TJB on Twitter
Post Scriptum: The password to the chatroom is case-sensitive and must be entered as shown: therealmcelroy
Well that was unexpected. After weeks of public unrest over Mark Sanchez's quarterback skills, or lack thereof, Ryan reached his boiling point. When Sanchez threw three interceptions against a Cardinals defense that has been fairly adept at defending the pass but not the run, Ryan turned to his third option with Tebow out, Greg McElroy. The cheers for the Alabama product started early following Sanchez's disastrous opening drive interception and from then on Sanchez was routinely booed and the chants for McElroy grew louder and louder until the stadium erupted in euphoria as Sanchez was benched for the first time in his career. Sure enough, McElroy did just enough for the Jets to win as he drove them down the field with assistance from a suddenly rejuvenated offensive line and run game and was able to find back-up tight end Jeff Cumberland wide open on flick pass to give the Jets a 7-6 lead they would retain for the remainder of the fourth quarter.
After a few minutes of sobering up, it didn't take long for the media to advertise the latest headline from Florham Park: Quarterback Controversy. Ryan managed to keep everyone in the dark until Wednesday when Sanchez was given his starting position back…for the moment. It was quite obvious that amongst the fanbase this was an unpopular move given Sanchez's history however, there are members of the media who have agreed that this should be Sanchez's last stand of sorts to see how he responds to holding a clipboard. Mark's chances are almost certainly in his favor to keep the job given the team he will be playing against in the Jaguars whose defense has been absolutely pitiful. It should be an easy victory but, that's easier said than done especially when it's in Sanchez's M.O. to play great football when and where he wants to, if it all that is.
There will be a lot to look for in today's game given the implications it could have on the future of many people within the organization. Of course the sad reality of it all is that we as fans are just hoping that the Jets will be able to beat a 2-10 team never mind looking a few short weeks ahead.
Update: Greg McElroy's inactive?! Pardon me while I fall on the floor. *faints* The beat reporters in Jacksonville have all Tweeted that there was little zip on Tebow's throws in warm-ups but apparently he will be the next man up with Greg deactivated for reasons I myself cannot fully comprehend but then again, I suppose we really shouldn't be surprised: It's Tebow's homecoming and I'm sure the coaching staff is banking on Sanchez carving up the Jaguars' defense. Risky gamble.
Update II: According to the Jets' twitter account, the plan was to have all the quarterbacks active but Joe McKnight developed migraines and thus they activated Kahlil Bell. So, McKnight's back-up is activated because he has a migraine but Tebow's isn't when he's clearly not 100%? #JetsLogic


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Photo by Marcus Nilsson
YIELD: Makes 8 (side dish) servings
ACTIVE TIME: 20 min
TOTAL TIME: 40 min
- 1 cup quinoa
- 1/2 cup finely chopped red onion
- 1/2 pound fresh hearts of palm (see cooks' note, below)
- 1/4 cup red-wine vinegar
- 1/3 cup olive oil
- 1/2 cup packed flat-leaf parsley leaves
- Equipment: an adjustable-blade slicer
Wash quinoa in 3 changes of cold water in a bowl, draining in a fine-mesh sieve. Cook quinoa in a medium pot of well-salted boiling water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel (not terry cloth), then cover with a lid (don't worry if lid doesn't fit tightly) and steam until tender, fluffy, and dry, about 15 minutes. Let stand off heat, without lid but still covered with towel, 5 minutes.
Meanwhile, soak onion in a bowl of cold water 5 minutes, then drain well and pat very dry.
Trim ends of hearts of palm, then cut crosswise into very thin slices with slicer.
Whisk together vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss quinoa, onion, hearts of palm, and parsley with dressing.
What to drink:
Concha y Torro Terrunyo
Casablanca Valley Sauvignon Blanc '07
Cooks' notes:
You can substitute 1 (1/2-pounds) chayote for the fresh hearts of palm. Pit the chayote and cut into matchsticks (2 cups).
Quinoa can be cooked 1 day ahead and chilled. Bring to room temperature before proceeding.
Quinoa salad can be assembled 1 hour ahead.


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History of the Daytona 500
The Daytona 500, the premier race in NASCAR, has been held annually since 1959. The 57th running of the Great American Race is Feb. 22, 2015.
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History of the Daytona 500
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KOPPEL–fundamental values of Scandinavian design, updated for todayKOPPEL timepiece designs were revolutionary when they debuted in 1978; today Koppel's pieces are classics Designer Henning Koppel was one of the leaders of Danish design in the post-war period. He brought his visionary sensibilities to timepieces when he launched his first watch collection in 1978.Black dots replace the numbers that are traditionally used on a watch dial. This touch has been carried over in many subsequent Georg Jensen watch collections. It is a good example of the collaboration of simplicity and quality that has been a hallmark of Georg Jensen since its beginnings. The KOPPEL clock is a bold meeting of style and substance.Materials: stainless steel and ABS plasticMeasurements: 22 cm
Designer: Henning Koppel
Item number: 3587574
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Jed and Theresa Jensen of Cleveland are pleased to announce the marriage of their daughter Lyndi to Ty G. Brady, son of Ben and Lori Brady of Elmo on Sept. 19th, 2009.
Lyndi is currently employed at Sorenson Communication and attending College of Eastern Utah. Ty is employed at Nielson's Construction.
A reception will be held in their honor that evening from 6:30 to 8:30 p.m. at the Jensen Residence, 60 No 700 E, Cleveland. Dancing will follow reception.