text:
The BFA in Fine Arts degree prepares fine arts majors for a lifetime of artistic pursuit, whether your passion lies in drawing, painting, printmaking, sculpture, ceramics, or new media.
The BFA Fine Arts curriculum allows students to investigate the full scope of the arts to better refine their creative self-discovery. Though the core focus lies in
the fine arts, students have the option to enroll additional courses from the
other departments, expanding versatility as an artist.
Starting with a solid foundation in traditional media, the curriculum
unfolds with a cross-disciplinary approach that encourages individual
expression. For example, a class like Painting the Human Head,
which examines the structure, proportions, and character of the human
head, might later surprisingly inform a student's new interest in
abstract sculpture.
Undergraduate Fine Arts students work closely with a faculty of working artists who share their knowledge and experience to assist and advise you in discovering your own creative path and artistic potential. Critiques by faculty members and visiting artists will enrich the studio experience by providing objective points of view and fresh ideas, and instruction features exposure to methods of academic and technical research, sound studio practice, digital technology, and new media.
The Fine Arts program's expanding work space includes a professional printmaking studio with five presses for etching, woodcut, and lithography, a well-equipped wood shop, a plaster-casting room, a figure sculpture studio, and a ceramics studio with three kilns. Senior Fine Arts students have their own semi-private work spaces and there is a two-floor exhibition space exclusively reserved for student shows.
A beginner-level course designed to introduce students to a direct or alla prima approach to painting in oils. Emphasis is on color mixing and the physical manipulation of paint as direct response to visual perception.
This versatile print medium takes a collage approach to creating the printing plate. Thin layers of paper, fabric, tape, gesso, carborundum, etc. are adhered and sealed to heavy mat board or Masonite, and printed intaglio or relief. This course introduces carborundum prints and polyester silk prints, as well as a more painterly approach using gesso, glue and modeling paste. Emphasis is placed on color experimentation rather than editioning when printing.
View the complete list of Fine Arts Course Descriptions
Anthony Apesos
Professor of Fine Arts
Elizabeth Mooney
Adjunct Fine Arts Faculty
Fine Arts Programs
Fine Arts BFA
Fine Arts Minor
Installation/Performance Minor
All Art and Design Majors and Minors
Foundation year
Fine Arts Student Work
First Year Foundation Student Work
Fine Arts Alumni Sean Flood
Alumni Portfolios
Technology Requirements
Liberal Arts and General Education
Internship Outcomes
Study Abroad
Academic Advising
College of Art and Design
Meet Our BFA Students and Alumni
About College of Art and Design
Directions to Campus
Academic Calendar
Animation and Motion Media Student Work
Design Student Work
Foundation Student Work
Illustration Student Work
Photography Foundation Student Works
Photography Student Work
Request more information
Schedule a campus visit
Get your application started today!
Sunday, November 8, 20159:00 am–2:00 pmCome see what college life is like here, and find out about our bachelor's degree programs. Learn more and RSVP today.
Saturday, November 14, 20159:00 am–1:00 pm Roll up your sleeves and get your hands dirty in an art-making workshop. Get a sense of what colleges are looking for in your work, and enjoy lunch on us. Learn more and RSVP Today.
Follow the College of Art and Design on Facebook
View the BFA Fine Arts Student Work Gallery
Michael David, Department Chair — "I am not interested in creating disciples of my philosophy and work, but to help each individual student discover their own. I will encourage you, support your interests, challenge your ideas, push your expectations, expand your knowledge, question your decisions and applaud your successes."


text:
Hello, listeners. Brilliant breakout podcast "Welcome to Night Vale" has gained a rabid (yet adorably introspective) fanbase since it launched in June 2012. The twice-monthly, 20-minute-long show, created by Joseph Fink and Jeffrey Cranor, takes the form of a surreal newscast, coming to us from "somewhere in the Southwestern United States" by way of Twin Peaks.
Describing a community of indelible characters, it's a twisted take on Lake Wobegone that vacillates cunningly from whimsical to chilling, often veering into outright poetry. "Night Vale" also recalls the golden age of radio plays: even though it lacks sound effects and depends mostly on the deep, hypnotic voice of narrator Cecil, it summons the entrancing atmosphere of such classics as "The Shadow."
And now it's coming to the Victoria Theater for a big live show-reading on Tue/21. Expect seismic things, tiered heavens, off-limits dog parks, magic lightbulbs, hovering livestock, public service koans, and the heirarchy of angels.
Read more »

subset: commoncrawl


text:
- Product Details
- Click Here to View All Houston Texans Furniture
Houston Texans Football Throw Rug (22" X 35") - Support your favorite team with these durable and colorful FanMats. Each mat is chromo jet printed, allowing for unique, full penetration of the color down the entire tuft of yarn. FANMATS products feature non-skid Duragon latex backing and a sewn serged edge. The result is a superior quality, highly attractive mat in vibrant true team colors that any sports fan would want to own.
Additional Information
|This Item Usually Leaves The Warehouse In
|7 to 10 Business Days
|Estimated Delivery Time Map - Based on Your Shipping Zones
|Click to View Map of Estimated Delivery Times to Your Location
The Houston Texans Furniture Collection
Houston Texans Merchandise - Area Rug - 5' X 6' Tailgater
Houston Texans Rug - (34"x45") All-Star Throw
Houston Texans NFL Merchandise - Area Rug 5' X 8'
Houston Texans Football Throw Rug (22" X 35")
Houston Texans Rug - 19"x30" Starter Rug
Houston Texans Merchandise - Area Rug - 5' X 8' Ultimate
Houston Texans Runner 29.5" X 72"
Houston Texans NFL Uniform Inspired Starter Rug 19"x30"
Houston Texans NFL Merchandise - Area Rug 46" x 72"
Houston Texans Trash Can - 15"
Houston Texans Pub Table


text:
Shakira's Hottest Looks on The Voice
There are three steps of hair growth, says Phillips. "They include: Anagen, the actual growth phase; Catagen, the rest phase, which lasts three or four months; and Telogen, when your hair unanchors from the follicle and sheds away naturally."
Obviously not every hair is on the same cycle, which is why we have hair on our heads at all times. But it's important to know where your hair might be in it's growth phase, so you don't get frustrated when trying to grow your hair longer like Selena's.
"Genetically we're programmed to our rate of growth," says Phillips. However, she told Cosmo that you can improve your lifestyle and hair choices that you make to increase the length of your hair to be long llke Kelly's.
Here are the most known culprits of stunted hair growth that happen internally and externally:
Your general internal health contributes to how long your hair is. So, issues like thyroid problems, hormonal imbalances, etc. could stunt hair growth. Nutrition (weight fluctuation, crash or restrictive diets, high exercise and not enough protein, iron deficiency, etc.) also plays a role in how long your hair will grow. And lastly, stress.
Externally, we are constantly traumatizing our hair by pulling it back too tightly, using hot tools on a too-high temperature, brushing it too hard, and basically doing a number on it and beating it to the growth phase punch.
Celeb Beauties of the Week, 6/14


text:
Read: Jaromir Jagr Can See Both Sides In The Labor Dispute
At Yahoo, Nick Cotsonika took a trip to Europe and caught up with former Ranger Jaromir Jagr who is the player/owner of his hometown team in Kladno, Czech Republic.
Jagr says that his unique position as both a player and an owner has altered how he looks at the NHL lockout.
Cotsonika writes, "He knows more because he is an owner. He also knows what he doesn't know – that there is a lot involved with running a business and keeping the books, and that the players aren't involved with it. With a laugh, he says it is much easier to simply practice for an hour, work out and go home. "


text:
The White Stuff Foundation aims to 'make the world a little happier' by supporting disadvantaged children and young people. We've built long-term relationships with small, local charities and support them by giving funds, time and material support. The Foundation has been nominated for two Third Sector Excellence Awards this year.
At White Stuff we believe in being different, making a difference and making the world a little happier. We want to be good neighbours to our people and the planet, and we want to give something back. In 2010, the company celebrated its 25th anniversary. To mark this, we made 25 pledges to show our commitment to what we believe in. These focus around Giving, Reducing, Reusing and Recycling. The first of these pledges was to set up a charitable foundation, to which White Stuff has committed to giving at least 1% of its annual profits. White Stuff has always given lots of time and money to charity but the Foundation was set up to enshrine the company's long term commitment to giving and to ensure its support was more focused and structured.
Tackling disadvantage in children and young people, whether economic, educational, health or otherwise, was something that we as a company felt strongly about. The Foundation's mission is to support disadvantaged children and young people in our local communities. The Foundation has established long-term relationships with small, local charities in areas where White Stuff's head office, distribution centre, shops and suppliers are based. It gives regular grants and non-financial support to these charities, in addition to funds raised by White Stuff's staff and customers.


text:
This Item is a closeout and is no longer available for purchase.
Drop your email here to be notified when it is available
Woodcraft Seat Pad BMW S1000RR
Woodcraft's custom seat foam is cut for each Armour Bodies superbike tail. Each pad is made from 15mm thick, high density foam with special 3M adhesive backing to keep it securely in place. All of the edges have been smoothed and beveled for a finished factory look.
Have a functionality, fit, or otherwise product-specific question about the Woodcraft Seat Pad BMW S1000RR? Ask it here! If you have a customer service or shipping question, please direct it to our Customer Service department.
|Product Style
|RevZilla Item #
|Manufacturer Product #
|Woodcraft Seat Pad BMW S1000RR
|In Stock: Ships within 24 hours


text:
LA Galaxy
The 2013 MLS campaign kicks off today and the All-In Podcast crew has made their picks for the weekend matches... We'll tally these throughout the season and be sure to point out who does the worst every week on the Podcast...
Jeff Crandall
Eunice Kim
Nick Sintich
Philadelphia vs. Sporting KC
(3/2 4pm CT; MLS Live)
Vancouver vs. Toronto FC
(3/2 5:30pm CT; MLS Live)
Houston vs. D.C. United
(3/2 7:00pm CT; NBCSN)
FC Dallas vs. Colorado
(3/2 7:30pm CT; MLS Live)
Seattle vs. Montreal
(3/2 9:30pm CT; MLS Live)
Chivas USA vs. Columbus
(3/2 9:30pm CT; MLS Live)
LA Galaxy vs. Chicago
(3/3 4pm CT; UniMas)
Portland vs. New York
(3/3 6:30pm CT; ESPN2)
San Jose vs. Real Salt Lake
(3/3 9:00pm CT; MLS Live)
|2013 Records
While most of MLS kicks off today, we in Fire country have to wait more sleep before we watch the Men in Red take on two-time defending MLS Cup champions LA Galaxy Sunday at 4pm on UniMas.
Whet the appetite with this video where MLSsoccer.com's Dan Haiek and Matt Doyle talk one of the most intriguing matches of Opening Weekend...
The Fire start the 2013 MLS season at the Home Depot Center on Sunday against the two-time defending champions LA Galaxy (LIVE 4pm CT on UniMas). Both teams made some major changes over the off-season and will be looking to start 2013 off on the right step. Here are a few tactical things to keep an eye on...
New central midfield pairing – how will the JL's play together?
Last season, the Fire paired Logan Pause and Pavel Pardo in central midfield. This season, two new midfielders take their places: MLS veterans Jeff Larentowicz and Joel Lindpere. Both have played together in preseason but the regular season, against the defending champions at the Home Depot Center is a different animal.
Lindpere is noted for his attacking ability but he will be required to help Larentowicz defensively, especially when the Fire turn the ball over. It will be important for both players to hold their positions and not get caught too far apart.
In an away match, it is vital to hold on to possession when you get it and it will be important for both of the JL's to link well with each other through the match.
Set pieces – how will LA deal with service from Lindpere?
One thing that really stood out during the preseason was Lindpere's ability to deliver a good ball into the box, especially from dead ball situations. Time after time, Lindpere put balls into the danger area – the space between the penalty spot and the six yard box. The Fire got some goals from set pieces last year and players like Austin Berry are a major threat from them.
Larentowicz is also good in the air, scoring a header in the Carolina Challenge Cup from a Lindpere corner. The Galaxy will be looking to avoid giving up silly free kicks around the area and will try to limit the number of corners the Fire but with Lindpere's quality, the Fire can be very dangerous in this department.
LA will be debuting the vastly experienced 'keeper Carlo Cudincini and the Fire's set pieces will question whether he and his defense are on the same page.
Dilly Duka vs Sean Franklin – youthful exuberance vs experience
Dilly Duka looks set to make his debut for the Fire on Sunday, starting on the left wing. Duka's opponent will likely be Sean Franklin, one of the best right backs in the league and a player with well over 100 MLS games under his belt.
This matchup is fascinating because just as Duka loves to get forward and take on his man, Franklin regularly pushes up to support in the attack, contributing with his fair share of assists. Duka will need to find a good balance between trying to keep Franklin pinned back by pushing forward, and helping out Gonzalo Segares when Franklin does advance to support the attack.
Duka is a very creative player and could end up giving Franklin a tough time but on the other side of the coin, if Segares and Duka are not in tandem, Franklin could hurt the Fire.
Robbie Keane – it's not just all about goals
Robbie Keane's goals dragged the Gals to their second MLS Cup victory in a row last season but his play is not all about goals. He likes to drop into the hole and link up with the Galaxy's midfielders. Keane is very good and holding onto the ball in tight spaces and playing through balls to advancing players.
At Euro 2012, Keane played a similar role for the Republic of Ireland but was often crowed out, something the Fire should look to do if and when Keane drops deeper into the hole. Keane will certainly miss Landon Donovan and Mike Magee on Sunday but even without them, he is a major threat and should prove a handful for Berry, Friedrich and co.
Prediction: 2-1 Fire with goals from Sherjill MacDonald and Arne Friedrich.
Stephen Piggott is a contributor to Chicago-Fire.com. Follow him on Twitter @irish_steve.
The beginning of MLS scheduling season came and went today with the announcement of all team's First Kick and Home Opening matches for the 2013 campaign.
Praise to the heavens, for the first time in four years, the Fire won't be charged with opening up a new stadium but that's likely only because no new MLS grounds are set to open until 2014. See you then, San Jose.
In case you missed it, the Fire open up at two-time defending MLS Cup champions on Sunday, March 3 before returning home to host the New England Revolution for Opening Day at Toyota Park on Saturday, March 9.
Because Sporting KC opens up their first two matches on the road, we also found out that the Fire will be their opponent when they open their third season at LiveStrong Sporting Park on March 16.
Some interesting things you should know about the team's first three games and opponents…
· If you felt a slight frost come over you with today's announcement, it's because both the March 3 First Kick match and March 9 Opening Day game will be the earliest competitive matches in club history.
· The earliest game in Fire history came in a CONCACAF Champions Cup match on March 16, 2002 at Guatemalan side CSD Municipal as the Men in Red used a 55th minute goal from Dema Kovalenko to take the first leg 1-0.
· The earliest home game in Fire history also came in the return leg four days later when Ante Razov and Carlos Bocanegra scored to give the Fire a 3-0 aggregate win and push them to the next round of the tournament.
· The Fire have actually played four of the team's previous 15 home openers against New England, going 3-0-1 against the Revolution (2003: 1-1 draw, 2006: 3-3 draw, 2007: 1-0 win, 2008: 4-0 win)
· The Fire have faced at least one of their three opening opponents in 2013 in their first three matches 10 times out of 15 seasons.
· Much like the team opened up at home three years in a row against New England, they also had a spell between 1998-2000 that saw them face Kansas City in one of their first three matches of the year. In total, they've played Kansas City six times (1998, '99, '00, '03, '04, '11) inside their first three games of the season, going 3-2-1 in those instances.
· The First Kick match on March 3 marks the first time the Fire will open up a season against the LA Galaxy. It also marks the first time in club history the Fire will kickoff against the previous season's MLS Cup champion.
· Overall, the Fire are a combined 5-3-4 when facing the three sides in their first three regular season matches of a campaign.
So what do you think of the first three matchups? What date are you picking in the "Full Schedule Release" pool?
With today's league-wide announcement of MLS First Kick and Home Opening matches, we wanted to take a photgraphic look back at some of the team's previous matches to open their season...
Major League Soccer today released the final list of players eligible for Stage Two of the MLS Re-Entry process to take place via teleconference Friday afternoon at 2pm CT.
Midfielder Corben Bone, defender Dan Gargan and goalkeeper Jay Nolly remained on the list from the Fire after passing through the Stage One draft last Friday. Of course the Fire were the only team to select a player in that draft, picking Brazilian forward Maicon Santos.
The Stage Two draft typically has more activity as teams who select players on Friday can negotiate their salaries. In Stage Two, teams cannot select their own players until after all 18 other teams have passed on them.
Players that pass through Friday's draft without getting picked are free to sign with any MLS team on a first-come, first-served basis. If you're at all still confused, I explained the entire Re-Entry Process in this blog last Friday.
The list of the 49 eligible players for Re-Entry is below. Salary numbers are from the most recent report by the MLS Players Union.
This is probably a weaker Re-Entry Field than we've seen in the two previous versions. Given the three players the Fire have exposed to the draft and considering the moves made so far this offseason (re-signing Arne Friedrich and Gonzalo Segares; acquiring Maicon Santos), who, if anyone would you want to see the Fire take in Stage Two tomorrow?
Tell us in the comments below...
|2012 Base Salary
|Jay Nolly
|Corben Bone
|Dan Gargan
|Juan Pablo Angel
|Peter Vagenas
|Danny Califf
|Alejandro Moreno
|Will Hesmer
|Julius James
|Tyrone Marshall
|Scott Palguta
|Conor Casey
|Hunter Freeman
|Jamie Smith
|Ian Joyce
|Joseph Nane
|Tyson Wahl
|Mike Chabala
|Bruno Guarda
|Kevin Hartman
|Julian De Guzman
|Scott Sealy
|Colin Clark
|Olukorede Aiyebusi
|Luke Sassano
|Chad Barrett
|Andrew Boyens
|Bryan Jordan
|Pat Noonan
|Shavar Thomas
|Tim Murray
|Blair Gavin
|Bill Gaudette
|Stephen Keel
|Chase Harrison
|Lovel Palmer
|Paulo Araujo, Jr.
|Andrew Weber
|Mike Seamon
|Jean Alexandre
|Tim Ward
|Ramiro Corrales
|Joseph Gjertsen
|Khari Stephenson
|Eric Avila
|Adrian Cann
|Ty Harden
|John Thorrington
Following Wednesday's disappointing knockout round exit to Houston, taking in the rest of the MLS Cup playoffs this weekend didn't sit all the way at the top of my "want to do" list.
Being the seasoned Team Writer that I am, I decided it was a good idea to take in the four games from Friday to Sunday…
Real Salt Lake 0, Seattle Sounders 0 – Friday
With the Fire out, I have to say there are few teams in the league I would feel alright about winning MLS Cup and you know the Sounders do not fall in that category for me.
On the flip side, RSL has Fire legend C.J. Brown, defender Kwame Watson-Siriboe and even former Fire beat writer Sam Stejskal slingin' PR in Sandy, so if someone has to win MLS Cup, I wouldn't mind for it to be our friends from the Sawatch Front?
Playing on the Seattle Seahawks outlined pitch at CenturyLink Field Friday night, it was Nick Rimando who stood tall in net, making five big saves for RSL and even suffering a broken nose and laceration in the 67th minute after a collision with the Sounders Christian Tiffert.
The display left RSL head coach Jason Kreis to say, "I think it would have to go down as one of the best individual performances by any player that's ever worn an RSL jersey."
In my opinion, Rimando's historic performance will likely go down as one of the best ever in MLS postseason play.
In the end, RSL escaped Seattle with a 0-0 draw and head back to the friendly confines of Rio Tinto Stadium for Thursday night's second leg.
D.C. United 1, New York Red Bulls 1 – Saturday
Knowing that one point at any time during the regular season would have had the Fire playing in this series, I had the most trouble watching this game of any during the weekend. With that said, it was nice to see D.C. switch home legs with New York after Hurricane Sandy left Red Bull Arena unplayable for the weekend.
WATCH: D.C. United 1, New York Red Bulls 1
Come the 33rd minute of the tie, United looked to be in good shape when Red Bull defender Connor Lade was whistled for a handball in the box, forcing referee Jair Marrufo to point to the spot. Chris Pontius' take however wasn't the greatest, allowing Red Bull 'keeper Luis Robles to make one of his five saves on the night.
Despite the save, United would get on the board just after the hour mark when Chris Korb's dangerous cross to the six left Red Bull's Roy Miller with an attempted clear, instead roofing into the top of his own net.
In what seemed to be a comedy of errors, Red Bull would pull level with a United own goal just four minutes later. Off a corner kick from the right, defender Heath Pearce headed the ball back across goal, catching United goalkeeper Bill Hamid wrong footed before catching the ball inside his own goal and clearly across the line.
Perhaps most comical was Hamid's insistence that he'd been fouled on the play. A replay shows Red Bull defender Markus Holgersson ducking even as United's Dejan Jakovic is pushing him towards Hamid.
Own goals aside, the story of the match would be DC right back Andy Najar's sending off in the 71st minute. Shown a yellow card for his foul on Joel Lindpere in the 71st minute, the Honduran international threw the ball at Maruffo, forcing the referee to show the Honduran international a second yellow and then a red card, forcing United to play a man down the final 19+ minutes of the match.
United will definitely be without Najar as they head back to Red Bull Arena for leg two and if they advance, it's a fair bet they could lose him throughout a potential Eastern Conference Final series.
Houston Dynamo 2, Sporting Kansas City 0 – Sunday
In the surprise of the weekend, Houston came away with a dominant 2-0 victory over Sporting KC in leg one of their Eastern Conference semifinal series at BBVA Compass Stadium.
WATCH: Houston Dynamo 2, Sporting KC 0
Having defeated the Fire 2-1 on Wednesday night, the Dynamo were charged by the partisan crowd in Houston and went ahead in the 18th minute off of Adam Moffat's wonder-volley from outside the area.
On the other side of halftime, Will Bruin would score his third goal in two playoff matches, connecting once again with former Fire striker Calen Carr to seal the 2-0 victory in the 75th minute.
It's interesting to note that though the two sides finished even with 13 shots each, the Dynamo held just a 2-1 advantage in shots on goal, finishing both of their attempts for the win.
Houston can now go to LiveStrong Sporting Park on Wednesday, lose 1-0 and still advance to the Eastern Conference finals, knocking out the team with the second best record in the process…
San Jose Earthquakes 1, LA Galaxy 0 – Sunday
While the Dynamo didn't look like they'd played at midweek, the LA Galaxy certainly did, looking tired a times throughout Sunday night's home encounter.
Despite that, LA threatened just as much as San Jose but as so many other teams have this season, would fall victim to a late, late Earthquakes goal.
This time the marker would come from Honduran midfielder Victor Bernardez, who hit a low free kick underneath the jumping Omar Gonzalez and past Josh Saunders in the 94th minute, allowing the Quakes to stick with their "Goonies never say die" tagline.
The star-studded Galaxy will have a tall but not impossible order to overcome the 1-0 deficit in Wednesday's second leg at San Jose…
Second Leg Picks
New York Red Bulls 2, D.C. United 1 (NY Advances)
Sporting KC 2, Houston Dynamo 1( HOU Advances)
Real Salt Lake 2, Seattle 1 (RSL Advances)
San Jose Earthquakes 1, LA Galaxy 1 (SJ Advances)
After two runs to the MLS Cup Final in three seasons, the high-flying Chicago Fire finished the 2001 MLS Regular Season similar to the previous year, winning the Central division and tying for the league's best record (this time with Miami) only to be seeded second, losing on the tiebreaker to the Fusion.
Things might have gone differently if not for Ariel Graziani popping up once again to spoil the day in a match that would end up being the team's last game of the 2001 season.
In that game played September 8 at Soldier Field, the Burn came back from a 2-0 deficit to earn a 2-2 draw with Graziani once again the culprit, scoring the 91st minute equalizer. Had the Fire been victorious in the match, the team would have eventually been awarded its first MLS Supporters Shield.
Alas, three days later everything changed with the September 11 terrorist attacks. With all eight playoff teams known at that point, MLS decided to cancel the remaining regular season games and move to the playoffs roughly nine days later, meaning the Fire would once again face Dallas in an opening round playoff series.
WATCH: 2001: MLS Cup Quarterfinals
#2 Chicago Fire vs. #3 Dallas Burn – MLS Cup quarterfinals (first to five points)
Chicago Fire 2, Dallas Burn 0 (Game 1)
Soldier Field in Chicago, Ill.
September 20, 2001
With the end of the September 8 game and memories of the devastating 1999 playoff defeat to Dallas fresh in their minds, it would be safe to say that the Fire held feelings of revenge in their hearts going up against their Brimstone Cup rivals.
The team would breakthrough just before halftime when Eric Wynalda's free kick from the left picked out Carlos Bocanegra unmarked at the six, leaving the young Fire center back an easy header past Matt Jordon in the 40th minute.
Though the Fire held an 8-3 shots on goal advantage in the match, they weren't able to put the Burn away until very late. Dallas would be awarded a direct free kick deep into stoppage time. Desperately looking for an equalizer, Jordan came all the way up the field to provide numbers but would regret it when Oscar Pareja's take was hit straight into the wall before Peter Nowak intercepted a pass to start the counter attack.
The Fire captain fed a streaking Evan Whitfield in alone up the field and the current Fire color analyst outpaced Dallas defender Justin Evans to tuck the ball away and give the Fire a 2-0 victory in Game 1.
Chicago Fire 1, Dallas Burn 1 (OT) (Game 2)
The Cotton Bowl in Dallas, Texas
September 23, 2001
Back home for Game 2, Dallas would take an early first half lead when Jason Kreis played a forward ball for Bobby Rhine at the top of the area. The Burn forward would find Chad Deering streaking through midfield and played a pinpoint pass into the box that the U.S. international one-timed past Zach Thornton in the 27th minute.
It looked as though Dallas would tie the series up at three points each the Fire had other ideas. In the 84th minute, Peter Nowak penetrated towards the middle of the field before feeding Dema Kovalenko into the box. The Ukrainian fired a quick effort that Matt Jordan did well to save but substitute striker Jamar Beasley was on the doorstep to equalize.
After 10 minutes of extra time, Beasley's goal would stand to send the series back to Chicago with the Fire needing only a draw in Game 3 to advance.
Chicago Fire 2, Dallas Burn 0 (Game 3)
Soldier Field, Chicago, Ill.
September 29, 2001
Back in Chicago for Game 3, there was little doubt the Fire would advance.
In the 17th minute, Peter Nowak's corner from the left was headed down in the area by Evan Whitfield leaving Dema Kovalenko to scrap inside the six, eventually knocking home the go-ahead goal.
Needing only a tie, the Fire would go for the jugular in the second half when Nowak made one of his patented long runs through midfield. The Fire captain entered the box on the left and saw a bit of confusion when his last touch on the ball was a bit heavy, allowing for Chris Armas to bury the second goal in the 55th minute and send the Fire to its third MLS Cup semifinal in four years.
#2 Chicago Fire vs. #3 LA Galaxy – MLS Cup semifinals (first to five)
Chicago Fire 1, LA Galaxy 1 (OT) (Game 1)
Soldier Field, Chicago, Ill.
October 10, 2001
The Fire had already received bitter disappointment from the Galaxy in late August when Alexi Lalas' 94th minute "golden goal" knocked the team out at the semifinal stage.
The home side would take the lead in the 32nd minute when Peter Nowak gallivanted through midfield before sending DaMarcus Beasley down the left flank. The second-year Fire winger crossed to the back post where Eric Wynalda first-timed his effort past Kevin Hartman for the 1-0 lead.
The Galaxy would equalize just before halftime after Chris Armas was judged to have brought down Sasha Victorine at the top of the penalty area. Vaunted Galaxy striker Luis Hernandez saw his spot kick saved by Zach Thornton but buried the rebound to tie the score in the 44th minute.
The Fire would be dealt a blow in the 60th minute when Evan Whitfield was shown a straight red card for pulling down Cobi Jones who was in alone on goal. Despite playing a man down for the final 30 minutes of regulation and 10 more in overtime, the Fire escaped the match with a point in the 1-1 draw.
LA Galaxy 1, Chicago Fire 0 (OT) (Game 2)
Titan Stadium, Fullerton, Calif.
October 13, 2001
The Fire returned to the site where the team fell in U.S. Open Cup semifinals nearly two months before and already without Whitfield due to his one-match suspension, would be dealt another blow when Peter Nowak left the game at halftime with a hamstring strain, ending his participation in the remainder of the team's playoff run.
In eerie similarity to the the August Open Cup match, the game would head to overtime and see another Galaxy winner come in the 94th minute when Peter Vagenas tallied off a Luis Hernandez feed, giving the Galaxy a 4-1 points advantage heading back to Chicago for Game 3.
LA Galaxy 2, Chicago Fire 1 (OT) (Game 3)
Soldier Field, Chicago, Ill.
October 13, 2001
Returning home, the Fire would once again take the early lead at Soldier Field when Chris Armas fed DaMarcus Beasley through in the 30thminute.
Again though, similarities to a previous match between the two sides would reign supreme. This time when the Galaxy's Danny Califf would tally the equalizer in the 44th minute (the same time as Luis Hernandez's penalty put back in Game 1) that would eventually send the match to extra time.
In the overtime period, LA's Mauricio Cienfuegos would tally his second overtime winner of the postseason, finishing off the Fire in the 98th minute and sending the Galaxy to their third MLS Cup appearance.
For the Fire, it would mark the team's first home playoff loss in four seasons.
The MLS Cup playoffs are nearly upon us and even with Saturday's disappointing result, you can feel the excitement for the club's return to the postseason after a two-year absence. With their playoff qualification back on October 7, the team locked in its 12th postseason berth in 15 seasons, by far the best playoff qualification rate of all professional teams in Chicago in both their first 15 seasons of play and last 15 seasons.
With a strong postseason presence through 15 seasons, I wanted to take a year-by-year look back at the club's postseason performances leading up to the beginning of the MLS Cup playoffs next Wednesday.
We'll begin where it all started: The magical run in 1998...
The Fire played their first two seasons in the Western Conference and aptly enough, the first saw them finish where the team could potentially finish this season (second place) behind only the league's regular season champions LA.
#2 Chicago Fire vs. #3 Colorado Rapids Western Conference Semifinals (best of three)
GAME 1: Holding home-field advantage over Colorado, the Fire welcomed the Rapids to Soldier Field on October 1, 1998.
After forcing Colorado 'keeper Marcus Hahnemann into five first half saves, the Fire would take advantage of Rapids defender Steve Trittschuh for the first time in the series when he pulled down Peter Nowak in the box, leaving refree Kevin Terry to whistle a penalty.
WATCH: The 1998 Playoff Run
As he'd done four out of four times during the regular season, defender Lubos Kubik blasted his effort to the top left corner to give the Fire a 1-0 lead in the 50th minute. Facing a loss in Game 1, the Rapids would equalize in the 79th when Adrian Paz's cross from the right was deflected by C.J Brown and found Waldir with a diving header at the back post, forcing the game to a shootout.
In the decider, Tom Soehn and Frank Klopas converted to cancel out goals from Paul Bravo and Chris Henderson in the early rounds. Fire 'keeper Zach Thornton then took over, making three consecutive stops on David Vaudreuil, Wolde Harris and Peter Vermes before Jesse Marsch chipped Hahneman to clinch the win and give the Fire a 1-0 series lead.
GAME 2: The Fire traveled to Mile High Stadium for Game 2 on October 5, knowing that a victory would push the team to the Western Conference final.
Once again, Peter Nowak would take advantage of Trittschuh, going on a stunning run through the Rapids midfield before being tripped up by the former U.S. international at the top of the box. For the second time in five days, Lubos Kubik would step up and convert his spot kick, this time placing a low effort to the left of Hahnemann in the 42nd minute.
Thornton would stand tall, making two second half saves to give the Fire a 1-0 victory and push the team to the conference finals.
#1 LA Galaxy vs. #2 Chicago Fire Western Conference Finals (best of three)
GAME 1: Five days after advancing, the Fire traveled to The Rose Bowl to take on top-seeded LA on October 10. The Galaxy would outshoot the Fire 11-5, with the Fire not registering a shot on goal until the 86th minute.
Luckily enough, the two that came with just four minutes to play would be all the visitors would need as Lubos Kubik's free kick was stopped with a diving save from Kevin Hartman before Jesse Marsch was there on the doorstep to tally his second winner of the postseason, sending the Fire back to Chicago with a 1-0 lead.
GAME 2: The Fire welcomed the Galaxy to Soldier Field on October 16 and would once again take the first lead.
In the 31st minute, C.J. Brown sent a long ball over the top and into the stride of Ante Razov. The U.S. international sped into the box before seeing his close-range effort stopped by Hartman but Captain Clutch Peter Nowak saw the rebound fall to him near the penalty spot and he fired the effort past the Galaxy 'keeper to give the Fire the lead.
It lasted just six minutes as Cobi Jones cross from the right found a wide open Danny Pena in the box. With acres of space, Pena was able to take two touches before hitting a low effort to the inside post, catching Thornton flat-footed and equalizing just before the half.
LA outshot the Fire on goal 2-0 in the second half but couldn't convert, forcing the Men in Red to another shootout. Through the first three rounds, the Galaxy held a 1-0 edge as Welton tallied while Nowak, Razov and Soehn all failed to convert for the Fire.
As he did against Colorado in Game 1, Zach Thornton would come up huge at the end, making three consecutive stops on Martin Machon, Mauricio Cienfuegos and Greg Vanney while Marsch converted and Podbrozny hit the back of the net to push the team into MLS Cup in front of 32,744 at Soldier Field.
Chicago Fire vs. D.C. United – MLS Cup '98 – The Rose Bowl; Pasadena, CA
After wrapping up their conference final series in two matches, the Fire would return to The Rose Bowl on nine days rest while opponents D.C. United came into the match having played just four days prior against the Columbus Crew in Game 3 of the Eastern Conference final.
Facing the only champions the young league had ever known, the Fire were outshot by United 9-6 in the first half but the advantage wasn't reflected on the score board.
In the 29th minute, Nowak's quick combination with Razov saw the Fire captain into the box on the left. Now in, the former Polish international simply slid the ball across to an open Jerzy Podbrozny who slotted past Tom Presthus to give the Fire a 1-0 lead.
It was Nowak again helping to pad the Fire's lead just before halftime. This time, the future Ring of Fire inductee cut into the box from the left before unleashing a blast that took a deflection off the chest of Diego Gutierrez, sending Presthus to the right while the ball trickled in on the left.
As he had in so many previous playoff matches, Zach Thornton stood tall in the second half, making six saves and visibly frustrating United to give the Fire an unprecedented MLS Cup title in their expansion season.
2012 MLS Cup Playoff tickets are on sale now. Click Here to purchase yours today!


text:
- Northern New York Newspapers
- Watertown
- Ogdensburg
- Massena-Potsdam
- Lowville
- Carthage
- Malone
- NNY Business
- NNY Living
- NNY Ads
WADDINGTON – While the Bassmaster Elite Tournament is still six months away, organizers say it isnt too early to begin planning events.
The Bass Anglers Sportsmans Society Bassmaster Elite Series: St. Lawrence River Showdown will be held from Aug. 8 to 11 and is expected to draw in hundreds of anglers, thousands of fishing fans from the U.S. and Canada and national media and event production crews.
The St. Lawrence County Chamber of Commerce has begun organizing a fair around the big event called Tastes and Talents of the North Country in Whitaker Park from Aug. 9 to 11. The county chamber is already looking for vendors, products and business to participate in the event.
It takes many months to pull off an event like this, chamber events and program coordinator Jo Ann Roberts said Tuesday.
The family-oriented, three-day event will showcase the offerings of the north country and feature wine, food, crafts, beer, arts and artisans, childrens activities, music and much more. There also will be some demonstrations by local artisans and wildlife enthusiasts.
The event will not just be for vendors, but for businesses and community groups to promote the area.
Other local chambers will advertise their own areas, Ms. Roberts said. Realtors will also be on hand to showcase what the area has to offer. We want to try to get the word out to the anglers and the thousands of people that come into the area what a great area we live in. Many people who come here will want to come back.
The festival, which will be free and open to the public, will be paid for by vendor fees.
In the coming weeks, booth information and pricing will be available once a site plan is received by the Bass Anglers Association, Ms. Roberts said. For booth and rental information, vendors and business can contact Ms. Roberts at 386-4000 or firstname.lastname@example.com.
Hotels, bed and breakfasts, attractions, restaurants, fishing-related businesses, campgrounds and anyone involved with the countys tourism industry can also find other ways to participate in the event by taking part in information sessions held by the county Chamber. For more information, email the county chamber at email@example.com.
Thousands of readers like you have made Northern New York Newspapers the number one ranked website* for local news and sports coverage in the north country.
You can continue on to this article in a few seconds, or you can visit one of our websites:


text:
Despite all manner of things pointing to the beginning of the hottest season, beginning with the date and season's first sunburn,it's not summer yet. The temperatures continue to hover around the 70s, occasionally sneaking up to the eighties if you're standing in the sun, but even most days it's just sitting there in the 60s and being terrible. Usually I like rain, or those hazy over-cast days where it threatens to pour all over the place but doesn't. For once, I want summer so badly. I've noticed it's something a lot of bloggers—at least those in the parts of the globe who are experiencing the weather shift to warm at the moment—are all vaguely posting about it.
There is a certain kind of summer that we all dream about and attempt to construct out of the ethereal, fusty memories of all the summers past. It's the kind of environment that seems really dreamy, built on lethargy and languid, slow-moving, snapshots of bike riding, picnics, sun-umbrellas and christmas lights, the moments before and after thunderstorms, hair sticking-to-the-back-of-your-neck and freckled, sunburned noses. For me these romantic images of the season that makes almost literally wilt into a shriveled, dehydrated and sweaty flower are idyllic at night-time. I always remember sitting up in my sweltering attic room with christmas lights on the ceiling eating melted chocolate and peanut-butter and listening to music with BFFs. Or sitting outside, in some weird conglomeration of bathing-suit and cover-up trying to decide if it's still hot enough to hop in the pool. Suddenly, I wouldn't mind it. I would love nothing more than to be sitting in the car (preferably passenger seat—I hate driving) with the windows open and driving somewhere. I even want that suffocating humidity and heat that so frustrates and ruins the things I normally don't spend two seconds worrying about (ie, hair and melting makeup).
by beehives
Irish Hare
It seems that every blogger has their own specific version of this summer, but it does seem that there is something in common. Snobby disdain for it though there may be, I'm certain that deep down everyone wants the kind of bug-buzzing summer of The Virgin Suicides (book or movie, and of course, minus the obligatory tragedy). Part of the fantasy of this comes from the kinds of things we imagine we'll wear. Floaty, white dresses and pretty little sandals, funny little blouses with patterned or high-waisted shorts, mimicking photos of people going on bike expeditions and wearing all kinds of hats and silly shoes and sunglasses. A chambray dress or something midriff-baring, something that I wouldn't ever even think about in any other weather, floral prints and hair in wispy braids. Like all the summers in those Francesca Lia Block books, where the girls lie around and everything is beautiful and lyrical and a little bit sinister.
That's sort of the problem—this vision of summer that we all long for is somewhat ideal. Saturday was one of the bigger street festival events in my city, and my work had a table set up outside. There I was, standing there in my denim romper and straw hat, oblivious to the fact that the back of my leg was being fried into crispy, red-raw, oblivion. It was hot, and sweaty, and I ended up with that line on my forehead from the hat, and a distinct inability to get the latex glove back on my hand in order to pack up the baked goodies. Even now, days later, I stupidly have an idealized feeling about it. In retrospect it doesn't seem that bad—no summer does, no matter how bad the sun-burn. I don't do well in the heat, and yet I feel the need for it for once. This yearning (oh god, I hate that word) is something new for me. Especially since my regular trips to the beach have waned in the past few years—because the beach is the only place where this kind of oppressive heat is delightful and perfect.
The Virgin Suicides, 1999
by abless


text:
Cherish Every MomentPowerShot A1300 digital camera is comfortable to use and comfortably affordable! Its Optical Viewfinder (a rarity on today's digital cameras) offers a pleasantly classic feel that's great for shooting in strong sunlight, and ideal for use when your battery power is running low. Image quality is excellent and automatic with Smart AUTO that recognizes 32 predefined shooting situations and selects proper camera settings for each. A new Help Button assists with simple explanations of controls. Simply press the dedicated movie button to begin shooting vivid, lifelike 720p HD video. With 16.0 Megapixels of resolution and DIGIC 4 Image Processor, images are incredibly detailed and performance is fast and responsive. Get close and shoot big with the 5x Optical Zoom with 28mm Wide-Angle lens.
Prices and specifications subject to change without notice. Actual prices are determined by individual dealers and may vary.


text:
Mountain Hardwear
Micro Dome (Men's) (out-of-stock)
Out of Stock Product Number: 27219
The men's Mountain Hardwear Micro Dome is lightweight and snug, for use under a helmet or hood.
* This product does not qualify for shipping to all countries.
- Velous Micro? Fleece is extremely lightweight and warm
- Snug fit for use under a hood or helmet
Gender: Men's
Weight: 1 oz.; 29 g.
Material: Velous Micro™ Fleece (100% polyester)
Season: F12
Vendor ProductId: OM4090
Review ProductId: 27219


text:
Product 8/34
Pattern delivered as an electronic download.
Cluck Cluck Sew patterns by Allison Harris.
This quilt pattern is layer cake and fat quarter friendly and makes a generous throw size. This pattern is made for a comfortable beginner or an intermediate quilter.
Format: PDF File - Available for Instant Download
Pages: 7
Downloadable Pattern FAQs


text:
- Home
- News
- Sports
- Classifieds
- Obituaries
- Special Sections
- Games
- Local Guide
PAWTUCKET ŌĆö It ain't over 'til it's over...yet the clock is ticking on the opportunity for municipal union workers to convince the city administration that they are can handle trash and recycling services better than a private vendor.
In October, the Purchasing Board voted to move ahead with developing a contract for the city's trash and recycling services to be handled by a private vendor, MTG Disposal. The move, backed by Mayor Donald Grebien and his administration, caused anger and resentment among the 20 or so employees of the city's Sanitation Department as well as the other members of Local 1012, which represents workers in other municipal departments.
Some members of the City Council had also voiced concerns over the privatization plan, criticizing the Grebien administration for not including them more in the process and questioning whether the decision was being made too hastily. In contrast, Director of Administration Antonio Pires had expressed the desire to have the private trash program in place before the end of the year to maximize the savings potential and have it up and running before the bad weather arrives.
At its Nov. 20 meeting, the City Council had requested an update on the privatization of the trash pick-up. In a Nov. 28 letter of response to the council, Pires said that at this point and time, there were no new developments. He said that to date, Public Works Director Lance Hill ŌĆ£has been working with the unions reviewing options and holding meetings with the vendorŌĆØ and pledged to keep the council informed on an ongoing basis.
Both Pires and Hill told the Times that the discussions are still taking place with the vendor and the process is underway to develop a contract. Yet, both also said that until that contract is finalized, they are still willing to listen to any proposal that the city's union wants to present.
To that end, Augie Venice, president of Local 1012, told the Times Tuesday that the union would be submitting its latest proposal for maintaining the in-house trash and recycling services by the end of the day. He said the union has made its best effort to come up with a plan that keeps the services in-house, believing that a city-run program offers the highest quality and most cost-effective solution, while also preserving jobs for city residents.
Venice said the union does not believe the cost savings that have been stated as being achievable through privatizing the trash and recycling program.
ŌĆ£If they are coming forward with something that is to the betterment of the taxpayers, it is our desire and our obligation to listenŌĆØ said Pires. He also said that the administration is cognizant of the concerns of the union workers, even though they have been assured that no sanitation department employees will be displaced by the privatization efforts. Yet, he also noted that given the city's significant structural deficit and concerns about pension and retirees fund obligations, the focus must be on finding savings and financial stability.
Pires said he considers ŌĆ£the door to be wide openŌĆØ to the union to submit any well-documented plan it might have to provide trash and recycling services in a cost-effective way to the taxpayers. He said his only concern is that this is done in a reasonable time frame, and not in the ŌĆ£eleventh hourŌĆØ after all the negotiations with the vendor have taken place.
Hill said that while ŌĆ£we are advancing the contractŌĆØ with MTG Disposal, he had asked the union to submit its latest proposal to him by the end of the business day on Tuesday. He said he expected this to be a response to a lengthy list of questions and concerns he had raised about the union's last proposal.
ŌĆ£We are willing to keep the door open for anything and everything that benefits the city,ŌĆØ Hill stated. Yet, he also noted that the union's previous proposals had been largely a rehash of the same concerns and had not broken any new ground.
As to Local 1012, Venice said that a larger effort to stop privatization is underway by the Rhode Island AFL-CIO, the statewide organizational arm that Local 1012 operates under. State representatives held a meeting on Tuesday with union members from several other local communities to launch a public relations campaign against the new trend toward privatization of municipal departments that is occurring in many Rhode Island communities, he said. He expects more such meetings to be held in the near future.
Venice also said the AFL-CIO representatives are discussing ways to bring back a Central Labor Council in Pawtucket, which formerly served as a partnership of all city and school unions on key labor-related issues. The current privatization effort is just such an issue that would be of concern to all unionized employees and where having solidarity could prove beneficial, he said.


text:
tekenaars Artist: Steve Leialoha Gene Day
Artist Steve Leialoha Gene Day
Beschikbare series in de webshop categorie "Stripboeken"
Gene Day (ook bekend als Howard Eugene Day) in the
"Gene Day began his career in the Canadian alternative comix scene. In 1974, he published the short-lived underground comic Out of the Depths. He cooperated with Dave Sim on Oktoberfest Comics #1, published by Now and Then Publications in 1976. Day drew for the Skywald magazines Psycho and..." [ Lees meer ]


text:
The jacket is unremarkable, but isn't the dress fabulous?! The fitted bodice and long sleeves, the exaggerated skirt, the center pleat detailing... I just had to have this dress pattern! Even though it was $25.
Thursday, May 6, 2010
Nina Ricci Vintage Pattern Splurge
The jacket is unremarkable, but isn't the dress fabulous?! The fitted bodice and long sleeves, the exaggerated skirt, the center pleat detailing... I just had to have this dress pattern! Even though it was $25.
18 comments:
- Rachel said...
That is gorgeous!!! I recently spent $24 on a vintage Vogue Diane von Furstenberg pattern I had been hunting for months.
- May 6, 2010 at 7:27 PM
- Gertie said...
$24 is a steal for that fantastic pattern! I spent $100 on the evening dress pattern from Vogue's New Book for Better Sewing. Kind of shocking, huh? Not even a designer pattern or anything. But: it had to be done.
- May 6, 2010 at 8:32 PM
Hey I just purchased a Vogue Couturier Design 1423 By Jo Mattli of London for .25 Australian cents!! I check it on one site for sale price and it is US$45!!! It is the first vintage designer couture pattern I have bought (or seen for that matter) and it is pre-cut with hole markings and no writing and still wrapped in tissue paper! I couldn't believe it ... it's worth the money not to have to cut out the pattern pieces!
Anyway I like the pattern but can't put pins in it to cut it out so may have to trace it.
- May 6, 2010 at 9:22 PM
- Christiana said...
oooooh, I absolutely love the jacket
- May 6, 2010 at 9:33 PM
- Faye Lewis said...
$15.00 not counting shipping and handling for me.
- May 6, 2010 at 10:27 PM
- Peter said...
I also like the jacket. Isn't that a suit though? Is the blouse attached to the skirt? In the scheme of things, $25 isn't that big a deal, not for a pattern like that.
- May 6, 2010 at 10:43 PM
- Denise Calhoun said...
Love the jacket! If it's complete, it's a steal. You did good, girl.
- May 7, 2010 at 2:00 AM
- Karin said...
Ah, I LOVE the jacket... it's so well fitted, there's (in my eyes) perfect balance between shoulders, sleeves, collar and body. It might be a bit short unless worn with high waisted things though. And I think you could use it for many different styles if you change the details.
The most I paid so far was 24us$ + 6$ shipping, so 30. That was a 1930's pattern that I just fell in love with... but I still haven't used it... (but then, if it's still nice after 80 years I guess it will keep a couple more!).
- May 7, 2010 at 4:20 AM
- quer|elastisch Sabine Sprotte said...
$ 24,-- converted € 18,80
Patterns at Pattern Company (www.pattern-company) cost till € 15,--. And for a cout at Zwischenmass (www.zwischenmass.de) we pay about € 18,--. These are small pattern makers. But the price is worth it.
I don't know the acutally prices of Burda, cause I don't buy them often.
So, you might be happy, that buying patterns is sometime cheeper in the States.
Nice weekend.
- May 7, 2010 at 5:36 AM
- Rūta said...
That pattern is really awesome!
And I'm rearelly buying patterns, so couldn't even answer to your question. Very liitle =).
- May 7, 2010 at 6:02 AM
- Eugenia said...
Great pattern - I don't think $25 is too much to spend on a pattern that you love!
- May 7, 2010 at 6:56 AM
- Carolyn said...
I love that jacket too; it's absolutely gorgeous. fitted perfection, and sort of military in keeping with trends today. A really good find!!
In answer to your question, the most I've spent is $25 AUS, that's the average cost of new Vogue patterns here (not on special)
- May 7, 2010 at 7:10 AM
- Branka said...
Living where I live (central Europe) i have to order all US patterns online, which together with the shipment costs sometimes adds up to a ridiculous price per pattern. Same with sewing books and fabric. But oh well.. i love sewing, so it's worth all the money:)
Great pattern btw, can't wait to see the dress you make!!
- May 7, 2010 at 10:06 AM
- Carolyn (cmarie12) said...
I really don't think $25 is that much for a vintage pattern at all. Have you seen the final bids on some of those ebay auctions? It is amazing what some folks will pay for a vintage Diane von Furstenburg, etc.
- May 7, 2010 at 11:12 PM
- Sheila said...
I purchased 2 loes hines patterns for $15.00 each plus shipping, so far that is the most I've spent on patterns. I've been eyeing Trudy Jansen's P#906 pattern for $16.75.
- May 8, 2010 at 5:46 AM
- lorenakitty said...
That is a gorgeous classic pattern and no, you did not pay an outrageous sum. Using different fabrics you'll get more than one look from it. I've twice paid more than $50 and often wish I had the means to afford more. I very rarely purchase RTW so buying a pattern is a bargain in comparison!
- May 8, 2010 at 1:15 PM
- amber said...
Yup, the dress is beautiful. I recently bought a vintage DVF for $15. Worth every penny, IMO. :)
- May 10, 2010 at 11:13 AM
- Sew it my way! said...
Since this is a designer pattern and very "chic", it is well worth it for the fit and style you want to convey. I would love this in wool flannel it would feel like a million dollars!
- May 12, 2010 at 11:21 AM


text:
Pastoral takes pride in carrying an array of various types of cheese to serve your gourmet needs. Whether it's pillowy goat cheese, salty Manchego cheese or crumbly Cabot cheese wrapped in cloth, our carefully chosen selections showcase the bounty of artisans who produce hand-crafted types of cheese from around the world. Rustic and traditional French and Italian cheeses may garner the most love, and rightly so, but here at Pastoral we also believe in a sourcing a wide variety of sustainably produced local cheeses from right here in the USA.
Sar Vecchio$8.99**Festival Feature!** With more than 25 awards to its name, SarVecchio is the most decorated Parmesan cheese in America. Earning a gold medal in its category at the 2005 and 2007 American Cheese Society competition, this cheese has a history of excellence, yet it was born out of chance. When Kraft closed one of their Wisconsin cheesemaking facilities, the workers bought it back and created SarVecchio out of dedication to their craft. The nutty, caramel flavor and crystalline texture develop as the cheese ages for at least 20 months. Learn More


text:
Santiago Creel
Former Mexican Senator for the National Action Party , Santiago Creel... News PhotoAttending,Dominican Revolutionary Party,Finance,Former,Horizontal,Latin America,Mexico,Mexico City,Politics,Santiago Creel,SenatorPhotographer ALFREDO ESTRELLACollection: AFP 2012 AFPFormer Mexican Senator for the National Action Party (PAN), Santiago Creel (L), Mexican Secretary of Finance and Public Credit, Luis Videgaray (C), and former Mexican Senator for Democratic Revolutionary Party (PRD), Jesus Ortega, attend the signing of the 'Pact for Mexico', on December 2, 2012 in Mexico City. Mexican President Enrique Pena Nieto and the main three polical parties of Mexico, signed Sunday an agreement to launch reforms to strengthen democracy, fight social inequality and promote economical growth. AFP PHOTO/Alfredo Estrella (Photo credit should read ALFREDO ESTRELLA/AFP/Getty Images)


text:
Video: Buffalo Police Officer Patricia Parete Funeral
Video: Hundreds Pay Respect to Fallen Officer Parete
BUFFALO, N.Y. - The funeral service for Buffalo Police Officer Patricia Parete was held Wednesday at Trinity Episcopal Church.
Hundreds of law enforcement officers, including her comrades in the Buffalo Police Department, family members and friends, and local dignitaries gathered to honor the service of Officer Patricia Parete. A 21-gun salute and a flyover by the Erie County Sheriff Department Air 1 helicopter followed the memorial service. Flags at City Hall and City Court have been lowered to respect her memory.
Click here to see a photo gallery from Wednesday's ceremony.
Parete died more than six years after she was shot while on duty.
Parete and officer Carl Andolina were fired upon while answering a call on Buffalo's lower west side in December of 2006. A bullet severed Parete's spinal cord, leaving her paralyzed from the neck down. Andolina was also wounded in the attack.
On Monday, the Niagara County Medical Examiner's Office ruled Parete's death a homicide.
Parete's death now raises questions, though, whether her assailant should face a murder charge in the case. Varner Harris Jr. is serving a 30-year to life sentence after pleading guilty to charges of attempted murder, and could now face a charge of murder.
Frank Clark, who was the Erie County District Attorney at the time, said while it's possible, there could be legal issues could make it a difficult case to prosecute.
"The problem in this particular case, is that if the person has already convicted and sentenced, in my opinion, there would be a very strong argument that double jeopardy has attached and would preclude the DA from going back and recharging the person," Clark told WGRZ-TV by telephone from his current home in Arizona.
Current District Attorney Frank Sedita noted as well that a definitive connection would have to be made between what Parete finally succumbed to, and the actual shooting.
And that while it's legally possible to bring a case, Sedita said there might not be much wisdom to it.
WEB EXTRA: Extended Coverage on Officer Parete


text:
42 U.S. Code § 13603 - Establishment of criteria for occupancy
(a) Task force
(1) Establishment
To assist the Secretary in establishing reasonable criteria for occupancy in federally assisted housing, the Secretary shall establish a task force to review all rules, policy statements, handbooks, technical assistance memoranda, and other relevant documents issued by the Department of Housing and Urban Development on the standards and obligations governing residency in federally assisted housing and make recommendations to the Secretary for the establishment of such criteria for occupancy.
(2) Members
The Secretary shall appoint members to the task force, which shall include individuals representing the interests of owners, managers, and tenants of federally assisted housing, public housing agencies, owner and tenant advocacy organizations, persons with disabilities and disabled families, organizations assisting homeless individuals, and social service, mental health, and other nonprofit servicer providers who serve federally assisted housing.
(3) Compensation
Members of the task force shall not receive compensation for serving on the task force.
(4) Duties
The task force shall—
(A) review all existing standards, regulations, and guidelines governing occupancy and tenant selection policies in federally assisted housing;
(B) review all existing standards, regulations, and guidelines governing lease provisions and other rules of occupancy for federally assisted housing;
(C) determine whether the standards, regulations, and guidelines reviewed under subparagraphs (A) and (B) provide sufficient guidance to owners and managers of federally assisted housing to—
(i) develop procedures for preselection inquiries sufficient to determine the capacity of applicants to comply with reasonable lease terms and conditions of occupancy;
(ii) utilize leases that prohibit behavior which endangers the health or safety of other tenants or violates the rights of other tenants to peaceful enjoyment of the premises;
(iii) assess the need to provide, and appropriate measures for providing, reasonable accommodations required under the Fair Housing Act [42 U.S.C. 3601 et seq.] and section 794 of title 29 for persons with various types of disabilities; and
(D) propose criteria for occupancy in federally assisted housing, standards for the reasonable performance and behavior of tenants of federally assisted housing, compliance standards consistent with the reasonable accommodation of the requirements of the Fair Housing Act [42 U.S.C. 3601 et seq.] and section 794 of title 29, standards for compliance with other civil rights laws, and procedures for the eviction of tenants not complying with such standards consistent with sections 1437d and 1437f of this title; and
(5) Procedure
In carrying out its duties, the task force shall hold public hearings and receive written comments for a period of not less than 60 days.
(6) Support
The Secretary of Housing and Urban Development shall cooperate fully with the task force and shall provide support staff and office space to assist the task force in carrying out its duties.
(7) Reports
Not later than 3 months after October 28, 1992, the task force shall submit to the Secretary and the Congress a preliminary report describing its initial actions. Not later than 6 months after October 28, 1992, the task force shall submit a report to the Secretary and the Congress, which shall include—
(b) Rulemaking
(1) Authority
The Secretary shall, by regulation, establish criteria for selection of tenants for occupancy in federally assisted housing and lease provisions for such housing.
(2) Standards
The criteria shall provide sufficient guidance to owners and managers of federally assisted housing to enable them to
(B) utilize leases prohibiting behavior which endangers the health or safety of others or violates the right of other tenants to peaceful enjoyment of the premises,
(C) comply with legal requirements to make reasonable accommodations for persons with disabilities, and
(D) comply with civil rights laws. The criteria shall be consistent with the requirements under subsections (k) and (l) ofsection 1437d of this title and section 1437f (d)(1) of this title and any similar contract and lease requirements for federally assisted housing. In establishing the criteria, the Secretary shall take into consideration the report of the task force under subsection (a)(7) of this section.
(3) Procedure
Not later than 90 days after the submission of the final report under subsection (a)(7) of this section, the Secretary shall issue a notice of proposed rulemaking of the regulations under this subsection providing for notice and opportunity for public comment regarding the regulations, pursuant to the provisions of section 553 of title 5 (notwithstanding subsections (a)(2), (b)(B), and (d)(3) of such section). The duration of the period for public comment under such section 553 shall not be less than 60 days. The Secretary shall issue final regulations under this subsection not later than the expiration of the 60-day period beginning upon the conclusion of the comment period, which shall take effect upon issuance.
Source(Pub. L. 102–550, title VI, § 643,Oct. 28, 1992, 106 Stat. 3821.)
References in Text
The Fair Housing Act, referred to in subsec. (a)(4)(C)(iii), (D), is title VIII of Pub. L. 90–284, Apr. 11, 1968, 82 Stat. 81, as amended, which is classified principally to subchapter I (§ 3601 et seq.) of chapter 45 of this title. For complete classification of this Act to the Code, see Short Title note set out under section 3601 of this title and Tables.
LII has no control over and does not endorse any external Internet site that contains links to or references LII.


text:
The New School offers employees and their household members EAP and work/life benefits through Bensinger, DuPont & Associates (PDF). Inquiries and services provided through the program are at no cost to you and are completely confidential.
The EAP offers support, guidance, and resources for:
You may receive up to three face-to-face counseling sessions for each issue for which you need assistance.
Work Life Services offer information and referrals for the following:
You can contact Employee Assistance Program at 888.293.6948, 24 hours a day, 365 days a year. You may also visit www.eapbda.com for information.
Login: standardPassword: eap4u
79 Fifth Avenue, 18th floor (Map)Phone: 212.229.5671Fax: 212.229.5884
Monday-Friday9:00 a.m.-5:00 p.m.
Staffing Services212.229.5671 Ext. 3844
HR Information Services212.229.5671 Ext. 4940
Employee Services212.229.5671 Ext. 4941
Benefits Forms and Documents
UnitedHealthcare Vision
Delta Dental
EBPA website
Employee Assistance Program


text:
Find Jobs, Housing, and Programs for felons, in your area. This service is voted #1 for free felon services!View This Felon Help Service
Ask questions and share your knowledge with other members in the felon help community. Get help from other members, and share your story!View This Felon Help Service
|© 2012 Felony Friendly. All Rights Reserved. An Imari Enterprise Service. Services Directory • Submit Service • Terms • Privacy


text: Dead fish float belly-up in Lower Fish Creek after a closure of Scofield Dam's outflow deprived them of water Oct. 14. The Bureau of Reclamation and local water users needed to complete some maintenance on the reservoir outlet works. Justin Hart, Regional Aquatics Manager for the Division of Wildlife Resources, said the fish kill extended to the first railroad bridge about a mile below the dam. "We checked out the river and didn't see any negative effects any further down," Hart said. The fish further downstream had time to find pools of deeper water. Had the outflow of the dam been stepped down gradually, most of the fish closer to the dam would have also had time to find deeper water and survive, he noted. The fish killed included Utah chubs, rainbows, browns and tigers. Reports indicated that some of the fish were up to five pounds. Most of the larger fish Hart saw were in the 15 to 21 inch range.


text:
Welcome to Smogon! Check out the Smogon Info Hub for everything you need to know about starting out in the community. Don't forget to introduce yourself in the Introduction Thread, too!
Welcome to Smogon Forums! Please take a minute to read the rules.
Ubers Mini-Tournament #1 - [won by ssbbm]
Discussion in 'BW Ubers' started by DittoCrow, Aug 31, 2012.
- Thread Status:
- Not open for further replies.
Page 2 of 5
Page 2 of 5
- Thread Status:
- Not open for further replies.


text:
in this issue
premium services
online directory
customer care
Regions :: Middle East
Advanced Petrochemical signs new propylene deal with Satorp, ups PP output
August 4, 2013 | Natasha Alperowicz
Advanced Petrochemical (Al Jubail), a producer of propylene and polypropylene (PP), has signed an agreement with Satorp—the Saudi Aramco-Total refinery and aromatics joint venture—which increases the company's purchases of propylene. The initial deal between the two companies was for the supply of 50,000 m.t./year of propylene to Advanced. Following the signing of a new agreement on 1 August, supplies will rise to a total of 80,000 m.t./year, Advanced says. Supplies will begin from 1 January 2014 under the new five-year agreement. Satorp is...
This information is only available to Chemical Week subscribers.
Forgot your user ID or password?
Not an IHS Chemical Week member yet?
Here's why you should be:
100% Satisfaction Guarantee
contact us | about us | customer care | privacy policy | sitemap | advertise
Copyright © 2015 IHS, Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


text:
BREAKAWAY is a new comedic drama about family, tradition, growing up andhockey - with a dash of Bollywood energy, starring Vinay Virmani, Russell Peters, Anupam Kher, with Rob Lowe, and Camilla Belle, and cameo appearances by Akshay Kumar, Drake and Ludacris.Rajveer Singh (Vinay Virmani) has the talent to be one of the nation's top hockey players, but he has one problem: his father's devotion to work and family forbids him to play. Now, with the help of an unlikely new coach - and former NHL'er - Coach Winters (Rob Lowe), along with the coach's 'off-limits' kid sister (Camilla Belle), and in spite of being constantly undermined by his entitled cousin (Russell Peters), he's putting together an unlikely all-Sikh hockey team behind his father's back; however, when his team makes an unexpected run for the Cup, and with the entire Sikh community inspired, Rajveer has to choose between playing on, or respecting his father's wishes.
Cast: Rob Lowe, Camilla Belle, Ludacris, Al Mukadam, Vinay Virmani
Produced by:
Directed by: Robert Lieberman
Written by: Ajay Virmani, Jeff Schechter
Running time: 1hr 41min
Opens: Sep 30, 2011 Limited
|Theaters for Today
Pick a day
on this day.


text:
12 U.S. Code § 339a - Resolution of clearing banks
prev | next
(a) Conservatorship or receivership
(1) Appointment
The Board may appoint a conservator or receiver to take possession and control of any uninsured State member bank which operates, or operates as, a multilateral clearing organization pursuant to section 4422 [1] of this title to the same extent and in the same manner as the Comptroller of the Currency may appoint a conservator or receiver for a national bank.
(b) Board authority
The Board shall have the same authority with respect to any conservator or receiver appointed under subsection (a) of this section, and the uninsured State member bank for which the conservator or receiver has been appointed, as the Comptroller of the Currency has with respect to a conservator or receiver for a national bank and the national bank for which the conservator or receiver has been appointed.
(c) Bankruptcy proceedings
The Board (in the case of an uninsured State member bank which operates, or operates as, such a multilateral clearing organization) may direct a conservator or receiver appointed for the bank to file a petition pursuant to title 11, in which case, title 11 shall apply to the bank in lieu of otherwise applicable Federal or State insolvency law.
[1] See References in Text note below.
Source(Dec. 13, 1913, ch. 6, § 9B, as added Pub. L. 106–554, § 1(a)(5) [title I, § 112(b)], Dec. 21, 2000, 114 Stat. 2763, 2763A–392.)
References in Text
Section 4422 of this title, referred to in subsec. (a)(1), was repealed by Pub. L. 111–203, title VII, § 740,July 21, 2010, 124 Stat. 1729.
Section was enacted as section 9B of act Dec. 13, 1913, and not as part of section 9 of such act which comprises this subchapter.
LII has no control over and does not endorse any external Internet site that contains links to or references LII.


text:
I tried CI's new pie crust recipe too and I liked it a lot -- it was almost like puff pastry. I would encourage you to not skip the 10-minute freezing of the (already cold) butter before blending -- I think it made all the difference in preventing over-processing, at least in the food processor, (which I prefer to use because I'm lazy and find it easier). I noticed that this recipe from CI is almost identical to Sherry Yard's all-butter "1-2-3 Flaky" crust in her wonderful "Secrets of Baking" book (save the sour cream - she uses 1/2 t vinegar instead) -- right down to the 10-minute freeze of the butter.
The last pie I made, I used the crust recipe from the latest (Sept. 2005) issue of Cook's Illustrated, which they'd intended for use in a deep-dish apple pie but which I used with cherries. The ingredients:
12.5 oz AP flour
1 tsp table salt
1 Tbsp sugar
2 sticks butter, cubed (they said frozen for 10 min; I didn't)
3 Tbsp sour cream
1.3 c ice water
They used a food processor method. I have no dishwasher and dislike cleaning that machine, so I made my crust by hand, hence my reason for not freezing the butter. They buzzed the dry ingredients together, buzzed in the butter, mixed together the sour cream and water, and buzzed that in too, half at a time. I whisked together the dry stuff, flattened each individual butter cube with my hands, making sure that at least some of the cubes broke down even more, and then folded in the wet stuff with a big rubber scraper. From there, I divided the dough into two parts, shaped each into a disk, wrapped the disks in plastic wrap, and stashed them in the fridge for an hour or so.
My husband really liked the pie I made, and this crust was a big reason why he liked it so much. Therefore, I'd like to do it again. My dilemma: I don't normally like to keep full-fat sour cream on hand. This recipe only uses 3 Tbsp/batch of crust, which leaves me with lots of leftover sour cream. I suppose I could just make lots and lots of pies or cakes in a brief timespan before the sour cream goes bad, but I don't want to do that to my waistline.
My question: would it be possible for me to portion out the remnants of my sour cream into 3 Tbsp. blobs, possibly in ice-cube trays, freeze the portions, and then bag for later use? I'm sure it wouldn't be much good for eating on baked potatoes or the like, but would my pie crusts suffer, since it just gets mixed with water and added in? I have freezer space for sour cream ice cubes, but I don't have freezer space to store crust for two dozen pies.
Demo: Pie Pastry Crusts
Posted 16 September 2005 - 02:17 PM
Posted 16 September 2005 - 02:26 PM
Ah, I see that King Arthur does indeed have it, but only in the "pro" size of 50 lbs. I shop there a lot, but I'd never looked at the pro section.
I think King Arthur has changed their product line recently. If you go to their Bakers Catalogue site, they are selling a "Mellow Pastry Blend" in 3 lb. sizes.
KA Pastry Blend
The only pastry flour I have seen at Whole Foods is whole wheat.
I've tried their Mellow Blend for pie crusts, which lowers the protein to around 10.3%, but I actually think their regular AP unbleached 11.7% produces a better pie crust -- at least in the all-butter pastry I make. I find it makes a flakier crust -- maybe the extra gluten provides more structure for the butter to do its flaky-layering thing. Maybe the same reason why some bakers call for bread flour when making danish pastry?
Posted 28 September 2005 - 12:19 PM
I had made this a few years ago, when I first got the cookbook, but hadn't made it since. I couldn't remember what kind of result I had so thought this would be the perfect opportunity to try it again. It sounds so promising...
Here are the ingredients:
1 3/4 cups bleached all-purpose flour
1/2 cup Wondra flour
(note: I used 1/2 & 1/2 cake and unbleached AP flour since I had neither bleached AP flour nor Wondra flour)
1/2 teaspoon salt
12 tablespoons very cold unsalted butter in 1/2 inch cubes
2 tablespoons very cold lard or shortening in tablespoon-size pieces
8 ounces sour cream
1 to 2 tablespoons cold whole milk if needed
She instructs you to mix the flour and salt and roll the flour with butter a few times, chill in the freezer, roll it again, this time adding the lard, and chill again. Then add the sour cream and mix, pat into a disk, and chill again. Next, roll into shape and place in pan, then a final 15 minute rest in the freezer before baking. She instructs using graham cracker crumbs on the bottom of the crust to keep it crispy and nicely browned but I omitted that because I was running out of time.
When looking at this recipe again it seemed to me that 8 ounces of sour cream seemed like a lot. Should have trusted my instincts. Anyway,
Here is what the cold butter and flour looked like after resting 10 minutes in the freezer as instructed.
Here is what it looked like after the first go-round with the rolling pin. Gathered it up and rolled two more times.
This is the next go-round with the rolling pin, after the 10 minute rest in the freezer. You can see the butter forming large flat pieces (which one would think would make the crust quite flaky indeed). Corriher says the butter/flour mixture should look like peeling paint.
This is the last roll, after adding in the lard. Quite flaky-looking.
This is what the flour/butter mixture looked like in the bowl right before I added the sour cream.
YIKES! This is what it looked like after adding the sour cream. Did it really say 8 ounces! Look how wet this mess is!
I decided to proceed with the recipe, hoping against hope that after a sit in the fridge for 30 minutes the moisture would redistribute, leaving me with a better dough.
One half of the dough after being in the fridge for about 1 hour. Still very wet. The dough is very, very soft and hard to work with. It wants to stick and tear so I added probably 2-3 tablespoons (maybe more) of flour while rolling to keep it together. It tore when I put it in the pie pan and ended up like so:
Whew! I rolled out the other half of the dough, put in my apple pie filling, and popped it into the freezer as instructed.
Here it is after 1/2 hour in the freezer, going into the oven.
The final product:
The crust is pretty flaky but that's a lot of work for a crust that would probably be just about as flaky using a less intensive method. Also, we couldn't wait until the pie was cooled enough, so we had a very runny pie. Tasted good, though!
Edit to clarify instructions
Edited by Darcie B, 28 September 2005 - 12:21 PM.
Posted 28 September 2005 - 03:13 PM
The crust is pretty flaky but that's a lot of work for a crust that would probably be just about as flaky using a less intensive method. Also, we couldn't wait until the pie was cooled enough, so we had a very runny pie. Tasted good, though!
Yeah, you're right! That's a lot of work! Doesn't seem too practical. Your pie looks beautiful though!
Confessions of a Burned Out Pastry Chef
Posted 01 October 2005 - 09:49 PM
I scaled Wendy's recipe down to 1/8 size, but because I was making the pastry at about midnight last night, I didn't do a lot of chilling in between steps, or put any of the components in the freezer before I got started. I simply followed Wendy's directions, but I tried to be quite quick about it, and tried to leave rather sizable bits of butter in the dough.
The scaling down left some of the measurements mysterious. I used a teaspoon of vinegar, about 2/3 of an egg, and I just added 2 or three tablespoons of cold water--until it felt correct to me. I also used AP flour-- I forgot to use pastry flour.
Anyway, the results were outstanding, and quite flaky! I will never use RLB's fussy freezing and mushing in a plastic bag method again. I also loved the flavor, and I have to disagree with Wendy about whether you can tell the difference in pie crust between butter and other fats. I think you can. Certainly the flavor of the filling dominates much of the time, but one gets numerous opportunities when eating a slice of pie to munch on crust alone. And at these times, there's butter, and then there's "not exactly."
but we like hot butter on our breakfast toast!"
Posted 05 October 2005 - 12:56 PM
Posted 05 October 2005 - 02:47 PM
I thought the novices among us might be interested in this photo demonstration of decorative edges for pie crusts. It's from Hormel's web site.
Man, that braid would be a pita.
Posted 08 October 2005 - 11:43 PM
Posted 16 October 2005 - 07:48 AM
My question is at what temperature do I cook this pie? I think I read that she cooked it for something like 2.5 hours. Normally I cook pie at a high heat for a few minutes, but am concerned that the crust will get too brown if it in the oven for that long at too high a heat.
Thanks for the help.
Posted 16 October 2005 - 09:30 AM
There's another technique you can try if you want. You can bake it closed up in a clean brown grocery bag. Believe it or not it works really well. It insultates the pie from the dirrect heat, the whole pie bakes perfectly even.
Posted 16 October 2005 - 09:37 AM
Posted 16 October 2005 - 09:58 AM
For you, I'd say you can bake it for 1 hour with-out even checking on it. Then you will need to judge when it's done and it might be 2 1/2 hours or it may be less. For instance if your pie isn't a full as mine was it will take less time to bake........
To know when your pie is done, I always let it bubble over thru the slits I have on it's top. Then I'm certain it came to a boil in the center to set my thickeners.
Posted 16 October 2005 - 10:03 AM
Posted 20 October 2005 - 12:11 PM
Are there any other reasons why the dough may be tough? There was some vinegar in it as well. Any thoughts?
Pam Reiss aka "Pam R"
Manager, eG Forums
Ten ways you can help the eGullet Society - eG Ethics Signatory
Author: Soup - A Kosher Collection - Passover - A Kosher Collection - Website - Desserts Plus - Demos - @PamReiss
Posted 20 October 2005 - 04:35 PM
It appears you are an experienced pie-dough maker, so technique doesn't sound like the problem. Was the flour different? Did you switch from low-gluten (cake flour, pastry flour, ap flour) to bread flour?
i'm having problems. I've made pies for years and been very happy with my crusts. In the last week the 2 crusts I've made have been very tough. The first I made in the Food processor, the second using a pastry cutter. Both doughs had chunks of fat in them when they were done, and both had streaks of fat once they were rolled. I worked the dough as little as possible.
Are there any other reasons why the dough may be tough? There was some vinegar in it as well. Any thoughts?
Posted 20 October 2005 - 04:45 PM
I always used AP flour. I just mixed up 4 batches that are resting now - 2 with AP and 2 with pastry flour. 2 with vinegar, 2 without.
It appears you are an experienced pie-dough maker, so technique doesn't sound like the problem. Was the flour different? Did you switch from low-gluten (cake flour, pastry flour, ap flour) to bread flour?
I realize the one difference with what I'm doing now was that I added 1 T. of sugar. Would this toughen the dough? I know many others use some sugar with no problems.
I'll bake these doughs off in a couple of hours and see how they turn out.
Pam Reiss aka "Pam R"
Manager, eG Forums
Ten ways you can help the eGullet Society - eG Ethics Signatory
Author: Soup - A Kosher Collection - Passover - A Kosher Collection - Website - Desserts Plus - Demos - @PamReiss
Posted 20 October 2005 - 06:49 PM
Posted 20 October 2005 - 07:56 PM
Posted 20 October 2005 - 09:10 PM
Just out of curiosity. I've been making my crusts lately using an Alton Brown recipe that is butter with a bit of lard. When everyone is making their Cuisinart dough, are y'all putting all the ingredients in the Cuisinart bowl, including the blade and putting it all in the freezer overnight? I have found that the extra freezing of everything really works well. However, I might have missed this step above, as I read through the posting kind of quick and didn't access all the recipes. But, try chilling everything down overnight sometime.
I've never found this necessary. I take the butter cold from the refrigerator, cut it up into dice, then put it back in the fridge or freezer for a few minutes while I measure the dry ingredients. It actually has given me more problems when the fat is super frozen as AB suggests. It's caused me to over process in compensation.
Most recently I've gone back to the KA mixer for making pie crust. I started doing this years ago with the Baking with Julia pie crust recipe, then gradually switched to the quicker food processor method. But after trying Sherry Yard's all butter pie crust, which uses the mixer, and getting such great results, I'm eschewing the food processor from now on. The KA gives you much more control since the process is a bit slower and you can actually *see* the pieces of butter progressing down to the right size. The problem of possibly overheating is also lessened. If you haven't tried the stand mixer for pie pastry, give it a try.
Posted 23 October 2005 - 08:21 PM
Final pie tonight was perfectly flaky. Thought it was made with 100% Crisco (kashrut restrictions) I was told that I had achieved 'a lard-like crust). I'm assuming that's a good thing?
Pam Reiss aka "Pam R"
Manager, eG Forums
Ten ways you can help the eGullet Society - eG Ethics Signatory
Author: Soup - A Kosher Collection - Passover - A Kosher Collection - Website - Desserts Plus - Demos - @PamReiss
Posted 24 October 2005 - 08:43 AM
8 pies later ... I think the problem was that I was being overly-cautious and rather than over-mixing I was under mixing. So while there were lovely pea-sized chunks of fat in my dough, there wasn't enough fat actually mixed into the flour.
I had the same problem over the past few weeks (even though the crusts came out great). But this weekend I made five more pies and mixed the dough just a little longer. It was like a pie crust epiphany. Everything combined perfectly and the dough rolled out easily.
Final pie tonight was perfectly flaky. Thought it was made with 100% Crisco (kashrut restrictions) I was told that I had achieved 'a lard-like crust). I'm assuming that's a good thing?
Yup. It's a "good thing."
Posted 24 October 2005 - 10:51 AM
Wendy, what do you think of the cream cheese crust? Have you tried it? I made RLB's Perfect Peach Pie with the cream cheese crust on Saturday-- sorry, I wish I had pics for you, but I don't. The first time I tried this crust I thought it was really really great, the second time only so-so. This time, my third try, I thought it was a good balance of things: flaky, tender... and yet I think all butter would have tasted better, and I may be imagining things but it seems to me that the cream cheese makes the browning of the pie less attractive. The crust ends up looking whiter and the browning is more patchy. What do you think?
I do own RLB's The Pie And Pastry Bible, but I really haven't worked much from it.
I make sour cream and cream cheese crusts for other pastries............and I find it hard to imagine I'd like those for fruit pies. But I don't know. I'll give her recipe a try as soon as I find an opening in my menus and report back.
Did you ever try the cream cheese crust? I was thinking of using it for a pumpkin pie, but I am searching for the best cream cheese crust recipe before jumping in.
Posted 29 April 2006 - 07:24 AM
Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.
Posted 29 April 2006 - 02:19 PM
Then, remove the foil and the beans, drop the oven to 375F and bake 10 - 12 minutes more for a partially baked crust and 15 - 17 minutes more for a fully baked crust.
Partially bake if you're going to put the filled pie back in the oven. Fully bake if you are going to fill it with something that won't go in the oven (mmm, chocolate cream pie...)
Posted 27 October 2009 - 04:10 AM
Cut 8 oz. cold rendered beef fat (by weight) into 2 C pastry flour (by volume, sorry--should have weighed it after measuring, but it needs to be adjusted by feel anyway) with 1 tsp salt. Mix in about 1/2 C ice water and knead briefly, adjusting flour/water as needed. Chill at least two hours before rolling. Roll and fill quickly--it starts melting faster than a butter crust.
You could reduce the salt and add some sugar for a sweet dough. Some people find it a little odd to use animal fat in a fruit pie, but the best tasting cherry pie I've made used bacon drippings in the crust--not as light, though, as the beef fat crust.
This batch of pastries used about 1 tsp. filling per 3" round of dough, folded in half, and baked at 425F for 20 minutes and made around 32 pastries.
Posted 15 November 2010 - 08:11 AM
After reading through this thread trying to find the answer to my question, I believe that the answer to my troubles is that I am not using enough water. Can someone confirm?
My Problem is that my crust completely falls apart. As I roll it out it cracks- but giant gaping cracks. Even if I press them back together, i can't seem to lift the crust onto the pan with it coming apart in my hands.
Is it the water? I do the basic recipe for shortcrust and I do it in the food processor.
The other big difference is, that I am using 00 flour which is pretty fine.
thank you!
Posted 15 November 2010 - 03:29 PM
After reading through this thread trying to find the answer to my question, I believe that the answer to my troubles is that I am not using enough water. Can someone confirm?
My Problem is that my crust completely falls apart. As I roll it out it cracks- but giant gaping cracks. Even if I press them back together, i can't seem to lift the crust onto the pan with it coming apart in my hands.
Is it the water? I do the basic recipe for shortcrust and I do it in the food processor.
The other big difference is, that I am using 00 flour which is pretty fine.
thank you!
I doubt it's the flour. It could be insufficient liquid, yes. That tends to make for very crumbly pastry, which breaks easily. It could also be that you are just over chilling a bit, and then rolling rather too aggressively. Especially if you have an all butter dough, with no lard or shortening, and a cold fridge, this can happen I find. Try (1) forming a flat disk, rather than a ball, before you wrap well and chill, which makes rolling easier. (2) If you are chilling for more than about 40 minutes, remove it from the fridge at least 20 minutes before rolling, to let the fat soften a bit. (3) Make sure you have a well floured surface, so that it doesn't stick, and roll gently at first, with downward pressure, not stretching. Turn the dough often to stop it sticking. And remember that SOME cracking is to be expected, and that you can always patch. It's better to have pastry that is too short than pastry that is too wet ... Certainly don't go crazy adding extra liquid: no more than an extra teaspoon or two at most. You might also try using some fat which doesn't harden as much as butter, such as some lard in the mix.
When it comes to lifting the crust, make sure to do it by rolling the pastry round your rolling pin. No lifting of a sheet!
In extremis, with very crumbly dough, roll out between sheets of wax or greaseproof paper, or cling film.
Posted 18 November 2010 - 03:42 PM
I recently tried out a few different recipes and get some experience making crusts. The pies mostly turned out well, but I noticed that while cooking, most of the pies seemed to bleed out a lot of butter - in the clear dishes, i could see it pooling a bit in the bottom, and I guess "frying" the dough in its own fat, essentially. They definitely turned out flaky, but perhaps a bit too 'crisp' :P
The recipes I used were all pretty standard ratios and techniques. I'm wondering if there is always a bit of this, or whether I have done something wrong with oven temperature or something. I have had the same thing happen with croissants when I made laminated dough - a fair bit of butter melting rather than somehow being absorbed immediately within the dough.
I don't actually know what a great pie crust should be like, i know what I like but I don't know if i've ever tasted a crust that is said to be perfect, so it makes it a bit hard to know if my results are "correct" or not.
Also tagged with one or more of these keywords: Dessert
The Kitchen →
Pastry & Baking →
Hot chocolate for outdoor events - any experience?
Started by pastrygirl , 07 Aug 2015 Chocolate, Dessert
The Kitchen →
Pastry & Baking →
Saving egg yolks for ice cream
Started by LizD518 , 29 Jun 2015 Dessert
The Kitchen →
Pastry & Baking →
Problems with glazes when downscaling recipes
Started by Droo , 28 Jun 2015 Chocolate, Dessert, French
Regional Cuisine →
India, China, Japan, & Asia/Pacific →
China →
China: Cooking & Baking →
Chinese Dessert
Started by liuzhou , 13 Jun 2015 Chinese, Dessert
The Kitchen →
Pastry & Baking →
Fat in pate de fruits
Started by pastrygirl , 24 May 2015 Confections, Dessert


text:
Lucky 7: Ginseng, the Divine RootSeptember 12, 2012 • No Comments
"Who knew that this unassuming root had such a colorful history and promising future?" —Library Journal
Tired of eating take-out and frozen meals? Bite into this month's selection of Lucky 7 e-books. (They might be…
September 1, 2012
Food, Glorious Food
Lucky 7 for September: Food, Glorious Food4 Comments September 1, 2012 • 4 Comments
Food, Glorious Food
Food is language. Food is love. Food is family. Food is fun. Fill up your plate—and your e-reader—with these tasty morsels of perfectly priced e-books. They're all just $1.99 throughout September. So…