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Monday, August 16, 2010
Hawaiian Ribs Slow Cooker Recipe
I've been on a real rib kick lately. Our family has been taking mini roadtrip vacations during the weekends, and have been tasting ribs. I try really hard to order non kid-menu food for my kids when we travel, and also try to steer clear of chain restaurants (sometimes easier said than done). The two favorites of the summer are (both on the CA coast, I'm sorry!) Aptos Street Barbecue and McClintock's (we went to the one in Pismo Beach).
or you can make ribs at home. in the crockpot. because the barbecue is scary, and my friend Georgia just needed to get a hair cut because she CAUGHT HER HAIR ON FIRE while testing the grill.
When she told me what happened, I asked: did you stop, drop and roll? she replied: No. I patted and screamed.
but not really.
The Ingredients.
serves 4
2 pounds boneless beef short ribs, or about 4 pounds babyback ribs
1/3 cup gluten free soy sauce (LaChoy or Tamari Wheat Free)
2 tablespoons brown sugar
1 tablespoon honey
1/2 teaspoon Chinese 5-Spice powder (I'll put a recipe to make your own down below)
6 cloves minced garlic
Chinese 5 Spice Powder recipe:
(mix spices well, and store in an air-tight container for up to 6 months)
1 teaspoon ground cinnamon
1 teaspoon crushed anise seed
1/4 teaspoon ground fennel
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
The Directions.
If you're using boneless ribs, they will probably fit nicely in a 4 quart slow cooker. If you've got bones, you'll most likely need a 6-quart.
Put the ribs into the cooker, and top with the sauce mixture. If you really want to, you can combine all the sauce stuff in a little bowl and then paint it onto the ribs, but that seems like a lot of work. They'll be fine if you just dump everything on top. They'll be fine if the meat is frozen solid, too. Mine was!
Cover and cook on low for 6 to 8 hours, or on high for about 4 to 5. Flip the ribs over a few times before serving to cover evenly in the sauce. The longer and slower you cook the ribs, the more tender the meat.
The Verdict.
These ribs are fantastic. I served them in the backyard (far away from the bbq!) with corn on the cob (you can do corn in the crock, too!) and a big salad. They were sticky and sweet, and the normally tough meat fell apart nicely. The kids ate their ribs in the wading pool, making clean up super easy. :-)
more slow cooker rib recipes:
barbecue ribs
korean ribs
greek ribs
lemon pepper ribs
orange chipotle ribs
red ribs
use your slow cooker as a smoker!
38 comments:
- Debbi Does Dinner Healthy said...
These look delicious!! I'd choose the crockpot over the grill anyday!! I have an AWESOME new recipe in the crock pot right now that I don't THINK that you have. I'll let you know how it turns out!!
- August 16, 2010 at 11:00 AM
- Cookin' Mama said...
OMG Stephanie!! These look soooooo good... my mouth is watering right now (and I'm not EVEN kidding).
I can't wait to get to the store and buy some short ribs (and one of those small blue plastic pools for my 2 year old.... I'm just sayin') (:
- August 16, 2010 at 11:08 AM
- Horse Filled Days said...
Wow...I ADORE ribs, and am always looking for new recipes, I will definitely have to try this one!
- August 16, 2010 at 12:33 PM
- Lori Stoia said...
Sounds good. I am not much on ribs or red meat, the seasonings sound like they would go great with chicken. Will have to try and let you know.
- August 16, 2010 at 3:38 PM
- Amie said...
Wow that's quite a challenge, ribs. I bet they were super yummy. I have to tell you though, fear not the grill! I grill almost every day because of this HCG diet I'm on and all the chicken and ground beef I have to cook every day (albeit today I cooked about four days' worth, cuz who wants to grill EVERY day?) but really, it's quick and there's hardly any clean up. Yay for ribs!
- August 16, 2010 at 6:25 PM
- gfe--gluten free easily said...
Oh, how absolutely delicious, Steph! :-) I love that your kids ate them in the wading pool. ;-) I'm so glad that your friend is okay. Clearly, the slow cooker rules over the grill ...
- August 16, 2010 at 6:46 PM
- Crys said...
This one sounds like a winner!
- August 16, 2010 at 8:15 PM
- Connie said...
I love grilling, but you gotta respect the flames. Besides putting your hair back, never add lighter fluid to coals AFTER they've been lit... had a neighbor blow himself across the yard doing that. Good food should not be dangerous! I don't have access to good pork, but I'm thinking about chicken in the crockpot with this recipe tonight! Thanks.
- August 17, 2010 at 12:53 AM
- lindybasenji said...
As a Cali girl living in TN, there are many things I miss. McClintock's is good, but now I'm craving AJ Spur's beans which I've always thought were better than McClintock's. Glad you enjoyed traveling in my home state.
I too love my crockpots. I own three, and sometimes there are multiple in use. Such as when I want my french dip with my green beans with some potatoes and all three recipes are perfect when done in the crock pot!
- August 17, 2010 at 5:58 AM
- Kaydence said...
These ribs sound great..ive been thinking about investing in a crock pot but since im not too good at cooking i might send this recipe to my mom and go visit for the weekend :) lol
- August 17, 2010 at 7:03 AM
- Joseph Mailander said...
Nice looking ribs, but I am wondering why they are on a Christmas plate.
Well, not just a Christmas plate, but perhaps a very engagingly kitsch Christmas plate...
Got here for a slow cooked rice tip, found it was remarkably similar to a stovetop rice tip, but definitely glad I happened here when that plate was in full view.
- August 17, 2010 at 10:25 AM
- Stephanie O'Dea said...
because sometimes you need a little christmas, right this very minute...
- August 17, 2010 at 10:27 AM
- Cara said...
I am so excited to make these tomorrow! I grew up right up the hill from Aptos BBQ and have never eaten there! Will have to try it next time I am up there.
We are huge fans of Corralitos market who make their own sausages, cure their own bacon, etc....
- August 17, 2010 at 10:51 AM
- Big Boops said...
I have been following you for a while now and my family has loved your recipes. I had no idea how to really use my crockpot before your blog. It was a wedding present in the back of my cabinets collecting dust. When I went back to work I had to find a way to still feed my family on my limited time and budget. THANK YOU SOOOOO MUCH!!!! You website is just awesome! And I just found your link to the Racheal Ray show, HOLY SMOKES!!! That is soooo cool. Keep up the great work, I love your blog!
- August 17, 2010 at 12:33 PM
- nic said...
Oh my gosh! I love your blog and I can't believe you were right in my neighborhood. I live up the road from Aptos St BBQ (which used to be Cole's but is even better now). Just to note - all of their sauces are gluten free and they're trying to add gluten free beer to their very long beer list. Now I have to try out your rib recipe...
- August 17, 2010 at 2:17 PM
- Jen said...
These look really good! I'm enjoying your blog so much! I am a big fan of the Central CA coast, we stay in Shell Beach when we Vacation and love McClintocks!
- August 17, 2010 at 5:27 PM
- John said...
could you tell me how I can easily determine the size of my crockpots. I have two-- a round one and an oval one which seems larger. I just am not sure what size they are and want to use the right one for each recipe. I don't have a little one/dipper yet!
- August 17, 2010 at 8:29 PM
- Another Suburban Mom said...
I also fear the grill, but now that I can make ribs in the crock pot, who needs the grill.
I am going to make these asap. All I need are ribs and chinese 5 spice powder.
- August 18, 2010 at 4:01 AM
- Stephanie O'Dea said...
Hi Kim,
Sure! The best way is the old fashioned way---pour in water! 4 cups = 1 quart. This would be a fun project for the kids!
- August 18, 2010 at 7:56 AM
- Beth said...
Stephanie, I have found that ribs in the crockpot can be greasy (mine just SAT in that grease..ick!) I don't have a insert for my large crock, so I found a glass lid (oven safe), placed it upside down. Then I made a layer of foil and poked some holes in it. The grease drained to the bottom and the ribs were dry and tasty. We love the short ribs the best, but here in AZ they are pricey! I keep my eye out for the marked down packages and freeze them for later. LOVE You book and blog...I suggest them to people all the time...
- August 18, 2010 at 9:24 AM
- Tasty Eats At Home said...
Love ribs! Sounds like a great way to have them during the week.
- August 19, 2010 at 7:53 AM
- snowelf said...
I just found your blog because I need to make rice in my crockpot for a party today and I love you because I bought a crockpot 4 months ago and haven't made anything in it. And today--ta dah! A whole blog devoted to crockpots. I was like..No way!
So thank you. So much.
p.s. I am a HORRIBLE cook. (My cooking blog posts are legendary.)
- August 21, 2010 at 10:48 AM
- Another Suburban Mom said...
I made these last week and they were FABULOUS! My mom and I loved them.
- August 22, 2010 at 7:17 PM
- Kathleen said...
Made these tonight with country style pork ribs. Fabulous! Thanks for the five spuce recipe too as that was the only thing I didn't have on hand. We served with steamed farm fresh corn but come winter I plan to make with rice.
- August 24, 2010 at 7:29 PM
- Mike said...
Thanks for some great recipes.
I am probably going to be going to an off shift soon and the slow cooker is going to make a lot of sense for my wife and I.
Great blog!
- August 28, 2010 at 5:44 AM
- Megan said...
We went to McClintock's during summer trips to San Luis / Pismo. I loved it! Did they do the whole pouring water on top of your head / letting kids pick treats from the saddle bags thing? I loved that part about the place! And great recipe!
ps. I saw the 3 crock pot thing at Costco today and thought of you!
- August 30, 2010 at 2:39 PM
- Kat said...
I made this today. I used 2 lbs of spare ribs (with bone) and 2 lbs of boneless chicken breasts and doubled the rest of the ingredients.
I want to tell you they were so darned good! Thank you so much for sharing these with us.
I told my daughter's new boyfriend that he was the guinea pig tonight - even he thought they were good.
This one is a keeper
- September 2, 2010 at 6:50 PM
- judysquiltsandthings said...
Fabulous, just fabulous! I used frozen pork short ribs, 4 lbs worth. I drained of all the liquid after the ribs were done in a saucepan. Put the ribs back in the crock pot to stay warm. Then I de-fatted the liquid. Boiled it down until it was thick. Poured the sauce back on the ribs and served. For kicks-and-grins we will be making it next time with chicken cause we think the sauce would taste good with chicken.
- September 5, 2010 at 7:53 PM
- debra said...
I made these yesterday with pork baby back ribs, 4lbs, and a couple of boneless skinless chicken breasts. Cooked on low for 6 but they were done in 4! Then i took them out, put them on a cookie sheet and put some bbq sauce on them. In the oven on 200 for 20min and they were great! Really didnt need to add the bbq sauce as they were tasty without too! Thanks for another great pork recipe!
- September 6, 2010 at 7:14 AM
I saw your post and wanted to make this, but didn't have any ribs so I used a london broil instead and served with noodles. It was FABULOUS! Thank you so much for the recipe. Loved it, as did my whole family.
- September 12, 2010 at 12:08 PM
wOw! This was so yummy, my house smelled so good all day! The whole family loved it: husband, 3 yr old and 6 yr old. You are one incredible woman-so glad I found your blog, am going to ask for your book for my 40th bday coming up! God Bless you and your family for sharing your gift:)
- September 28, 2010 at 5:33 PM
These ribs were fabulous! However, 2 pounds of short ribs worked out to be about 5 ribs. The ribs shrunk severely. This barely made 4 servings, and I wanted more! :(
- October 26, 2010 at 7:51 AM
I am making them as I write this they are going on their 6th hour.
- December 3, 2010 at 2:40 PM
- Create and Cook said...
Since I've been regularly using this recipe for almost a year...and it's one of my husband's & my favorite ways to slow cook ribs...I thought I should finally leave a comment...
You Rock. :-) That is all.
I reviewed this recipe on my blog on 6/28/11, with my own little twist.
- July 19, 2011 at 6:18 AM
Hi Steph,
Hope you are doing well. wanted to tell you a story because I'm making these ribs today...kinda. See yesterday, i picked up some pork ribs on sale, so I'm scouring all your rib recipes. Decided on this one, except for some reason, the jalapeno peppers from the Korean Ribs recipe got stuck in my mind and as i was throwing everything in the crockpot this morning, 5 peppers went in, lol. I'll let you know if the mutant combination of recipes works. :-) Lisa
- March 25, 2012 at 9:04 AM
Made these last night for my family - there were 11 of us - and everyone absolutely LOVED them! Definitely not what I was expecting flavor-wise per the picture, but they were super different and delicious! Thank you :)
- July 16, 2012 at 1:50 PM
- SciFiLeslie said...
Made this tonight. I will definitely be making it again.
- September 25, 2012 at 5:35 PM
- Erin said...
I have to confess, I had my doubts... but this turned out PERFECTLY. I used pork rib with bones, not frozen... same cooking time and whatnot. Fantastic!
- October 18, 2012 at 4:02 PM
Post a Comment
Thank you for your comment! I will try my hardest to answer questions as they come up, but if your question gets buried, you may try me on twitter or facebook.
Happy Slow Cooking!


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Leadership at the local middle school and high school is shifting this summer.
Bridget A. Finster was approved as Case Middle Schools new assistant principal, and Watertown High Schools assistant principal position was discussed at the Board of Education meeting Tuesday.
Ms. Finster, formerly a Black River Elementary and Carthage Elementary reading teacher, was appointed unanimously to replace Mark Bennett at the middle school as per Superintendent Terry N. Fralicks recommendation. Her appointment, with a three-year probationary period, was effective as of Monday. Her salary, according to the resolution, is $71,826.
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Mr. Fralick said much work has been done in the past three months to find replacements for all of these positions in a timely manner.
Weve interviewed seven people in relationship to the vacancies at the middle school and high school, he said.
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People walk on July 9, 2013 in the Nkaneng shantytown next to the... News PhotoBritish Culture,Business,Corporate Business,Economy,Finance,Horizontal,Lonmin,Marikana Mine,People,Slum,South Africa,WalkingPhotographer ODD ANDERSENCollection: AFP 2013 AFPPeople walk on July 9, 2013 in the Nkaneng shantytown next to the platinum mine, run by British company Lonmin, in Marikana. On August 16, 2012, police at the Marikana mine open fire on striking workers, killing 34 and injuring 78, during a strike was for better wages and living conditions. Miners still live in dire conditions despite a small wage increase. AFP PHOTO / ODD ANDERSEN (Photo credit should read ODD ANDERSEN/AFP/Getty Images)


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text: NEW YORK, NY - MARCH 16: Revelers cross Fifth Avenue during the 252nd annual St. Patrick's Day Parade March 16, 2013 in New York City. The parade honors the patron saint of Ireland and was held for the first time in New York on March 17, 1762, 14 years before the signing of the Declaration of Independence. (Photo by Ramin Talaie/Getty Images) [ If You Need a Joke For St. Patrick's Day By Tom Egelhoff March 17, 2014 St. Patrick (AD 385-461) is the most recognized patron saint of Ireland and St. Patrick's Day is celebrated as the "Feast of St. Patrick." Read More|Comment Category: AM 1450 Exclusive, Commentary, Daily Distraction, Events, Holiday, Humor, Just For Fun, Opinion, Religion, This Day In History, Tom's Opinion Tags: Anglican Communion, bozeman, Catholic Church, Eastern Orthodox Church, irish, kmmsam.com, leprecan, Lutheran Church, montana, notre dame, Quasimodo, st patricks day, tom egelhoff Send to a friend! Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!


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By RICHARD SHAWSun Advocate
While I probably have one of the funnest jobs in the whole world, it is often very frustrating too. And one of the most frustrating things is when I have spent a great deal of time and effort staying close to people and organizations so that we can get news they have to the public and then the next thing I know I see a local story on one of the Salt Lake television stations or in one of the upstate newspapers.
When that happens we inevitably get calls asking how come we didn't cover that particular story. Often we just don't know about it.
More disconcerting even than that however, is when there is a local story, and it gets on one of the upstate news services and it turns out that half of what we find reported there is either half truths or non-truths. And sometimes it is a story that we have policies against carrying, while the upstate press seems to revel in the hog wash that is being printed.
As a community newspaper, our policies and goals are different than that of regional television or newpaper outlets. Certainly it is our charge to print the news, but we often have to temper that with the fact that we try extremely hard to get the facts correct, because our personal accountability is much higher than theirs is. They come to Carbon County and interview someone or pick up bits and pieces of a story from multiple sources, many of which they have no idea are reliable, and then generate a story to beat the competition, both in time and in sensationalism.
We on the other hand report on people we will see again and have to own up to if we get it wrong or if we skew it to make it a "better" story.
Few people who have lived here for any length of time can forget when the Salt Lake television station came down here and interviewed teenagers on Main Street on a night when many of the kids were at a big dance at the high school. They took the negative the kids said and emphasized it on their broadcast. Almost everyone was mad about what was said about Price in that story.
Now translate that propensity to a regular news story. If they sensationalize and change the facts in a story that just consists of an interview on Main Street at 8 p.m. in the evening, what do you think they would do with a murder or abuse case.
We try very hard to just deal with facts. That means official sources that can be verified. You may see a comment at a meeting we attended attributed to a "citizen" but when it comes to getting the news we seldom use witnesses or those who speculate in a new story about a serious situation. And while we don't always get it right, we also care if we don't and we will run corrections. We even sometimes run corrections when no one calls our attention to a mistake, but we discover it ourselves.
When I see something in a Wasatch Front newspaper or on a television station that happened here, I seldom am concerned about being "scooped" but I become more worried about how and what was reported. Serious crime and circumstances never make a community look good, but depending on how it is reported, it can certainly make it look much worse than it is, especially if stories are filled with errors.
The television reporters and newpaper people from upstate do not need to live in this community. Once their story is done, seldom do they ever see the people they are doing a story on again.
For us it is a different situation. We need to be correct as much as possbile because when we aren't, we truly hear about it, and not only on the telephone at work, but at the gas station and in the check out line at the grocery store.
Sometimes by waiting for the "real" story and by using official and verifiable outlets for our sources, we can be a little slower on the uptake when it comes to local stories. But personally, and I believe for the good of the community and individuals in that community, I would rather be a little slower in getting a story out and getting it right, than being first and getting it wrong.


text:
Business cards have been a popular way for just about anyone to use Tag. Generally, people like to link their Tag to a vCard which allows the person scanning to quickly upload all the relevant contact information to their mobile contacts in seconds. While most of us probably think of business cards as a convenient tool for networking, Mary Kay saw the opportunity to transform the cards into a marketing tool.
To help market their new line of TimeWise foundation, the company opted to use Tag on business cards to connect prospective customers with online video that included makeup tips, products, and free online tools. By doing so Mary Kay was able to extend the reach of content they already invested in and measure the effectiveness of the tactic through Tag Manager reporting. As a result of the tactic's success, 2,000 sets of cards have been sold since their introduction with no signs of slowing down.
Why was this so effective? By surprising users with great content and the chance to discover something new, curious scanners get a satisfying experience that makes them feel more connected to the brand. The technique won Mary Kay more than just new business, it netted the company the Technology Innovation award from the Direct Selling Association which "recognizes companies that have developed an innovative use of technology that had a significant impact on business and/or the field sellers."
What are other creative uses of Tag you've seen? Let us know in comments or on Facebook or Twitter.
Type the code from the image
Design Tags that scan easily and offer an engaging mobile experience
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Tag lets you engage people anytime, anywhere, from magazine ads to store aisles
Wednesday, Jul 13, 2011 at 11:16 AM
Wednesday, Jun 29, 2011 at 10:32 AM
Thursday, Jun 23, 2011 at 10:16 AM
Wednesday, Jun 08, 2011 at 1:49 PM
Tuesday, Jun 07, 2011 at 1:36 PM
Download the Tag app
at http://gettag.mobi
and scan this Tag.


text:
Submission Inside the museum of nonsense-> 1
coondoggie writes: "Some call it the museum on failed inventions and others might just call it the stupidity museum, either way it is officially known as the Museum of Nonsense and it opened in Austria this month. It is decidedly low-tech though it does contain some high-tech ideas like a truly interesting way to anonimize identity (a piece of black card on a stick so people can't see your eyes) and a device that promises to cut down on those huge cell-phone bills (think tin cans and a string)."
Link to Original Source
Link to Original Source


text:
MxMo IX
Posted 06 November 2006 - 07:52 PM
Since I'm sure there are still at least a few eGulleters who might not have blogs, I thought I would again start a thread here and encourage you to post your cocktails, ramblings, and pictures. I'll compile a list of the cocktails posted and contact the host of the event with them.
I'm hoping this month's theme of Bitters hosted by Michael Dietsch over at A Dash of Bitters will do a better job of getting your creative juices running than last month's Exotic Cocktails. The deadline for posting is November 13th at midnight.
Inspired by my trip to Wisconsin this summer and the myriad old-fashion(ed) variations I tasted, I'm going to to do old-fashion(ed) cocktails three, or maybe 4, ways.
If you've got a particularly bitter cocktail, or a not so bitter cocktail that will lull the unaware into consuming potent potables, let's see it.
How bitter are you?
Posted 06 November 2006 - 07:56 PM
Posted 06 November 2006 - 08:07 PM
Well, I always like a whisk(e)y Cocktail.
Might I suggest that you compare an Old Fashioned to a Whisky Cocktail prepared the Jerry Thomas way (shaken and all that).
Though, I don't have Boker's bitters, which Thomas does specify in the Whiskey Cocktail.
Angustura is almost always used in old-fashion(ed)s. Do you happen to know if it is indeed the closest modern bitters to Boker's?
I have heard a rumour that the gentlemen at The Bitter Truth may be working on a Boker's clone.
Posted 07 November 2006 - 05:34 AM
I know anything about the Boker's making of the Bitter Truth guys, but there was someone recently on Drinkboy who had analysed Abbott's Bitters. But I am sure you are aware of this.
Posted 12 November 2006 - 03:57 PM
Cole Porter, 1940
there are moments, sooner or later
When it's tough, I got to say, love to say ... Waiter
Make it another old-fashioned, please
Make it another, double, old-fashioned, please
There's an art to the Old-Fashioned cocktail. It's a simple thing, yet when you order it in two bars, you will seldom receive the same cocktail twice.
By the time Jerry Thomas published his "Bartender's Guide" a whiskey cocktail had come to be a shaken "up" cocktail. Due respect to Mr. Thomas, I stirred, and did not shake with crushed ice.
Whiskey Cocktail
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup. (Barspoon Rich Simple Syrup)
2 dashes of bitters (Boker's). (Angostura)
1 wine-glass of whiskey. (2oz Sazerac 6 Year Rye)
Fill one-third full of fine ice ; shake and strain in a fancy red wine-glass. Put in a piece of twisted lemon peel in the glass and serve.
Some authors posit that the Old-Fashioned Cocktail came by its name as a shortened version of something like, "I'll have a Whiskey Cocktail made in the Old Fashioned Manner". That is to say, not shaken and served on the rocks. Presumably, a "Really Old-Fashioned" would be whiskey, water, syrup and bitters. From the Savoy Cocktail Book:
Old-Fashioned Cocktail
1 Lump Sugar (Barspoon Rich Simple Syrup)
2 Dashes Angostura Bitters
1 Glass Rye or Canadian Club Whisky (2 oz Sazerac 6 Year Rye)
Crush Sugar and bitters together, add lump of ice, decorate with twist of lemon peel and slice of orange using medium size glass, and stir well. This Cocktail can be made with Brandy, Gin, Rum, etc., instead of Rye Whisky.
Some time in the 20th century, Bourbon replaced the Rye as the whiskey of choice in the Old-Fashioned, and even stranger, bartenders began to muddle the garnish in the glass with the bitters and sugar. Also, for better or worse, soda crept into the mix. From Charles Schumann's, "American Bar":
Old Fashioned
1 Sugar Cube (Barspoon Rich Simple Syrup)
dashes Angostura Bitters
2 oz Bourbon (W.L. Weller 12 Year)
soda (skipped)
stemmed cherry
Place sugar cube in an old-fashioned glass saturate with Angostura, add orange and lemon wedges, press with a pestle, add Bourbon, stir well, add ice cubes, fill with soda or water, stir again, garnish with cherry.
Even odder, in Wisconsin, the liquor of choice in Old-Fashioneds, is not Whiskey at all, but, Brandy (preferably Korbel). Wisconsinites, being cold weather folk, also have a tendency to make these rather large, and sometimes give you a choice of "Sweet" or "Sour". "Sour" includes a spritz of Soda and "Sweet" a spritz of 7-Up.
Muddled Brandy Old-Fashioned (Sour)
Recipe identical to the Schumann Old-Fashioned recipe; but, with a generous 2 oz pour of Korbel Brandy instead the Bourbon.
Lately, however, I have found a return, in a few local bars, to the Savoy style stirred Rye Old-Fashioneds, with or without the orange and cherry garnish. This makes ordering an Old-Fashioned somewhat less of a crap shoot. Though, the bartenders do tend to ask, if you're sure you want it that way.
Cole Porter, 1940
So, make it another old-fashioned, please
Leave out the cherry,
Leave out the orange,
Leave out the bitters
Just make it straight, right
Sazerac 18 year Old Straight Rye Whiskey
And, of course, it wouldn't be complete without a drink of real old fashioned rye whiskey.
Edited by eje, 13 November 2006 - 12:42 AM.
Posted 12 November 2006 - 05:21 PM
Here is, I think a recipe from the Drinkboy forum
And if you prefare the old bokers taste - give UNICUM Bitter a try.
Kind regards
Joerg Meyer
Posted 12 November 2006 - 06:03 PM
I would assume that the whole point of reverting to the Old Fashioned Style of Whiskey Cocktail was a revolt against the Shaken with crushed ice drink. No-one shakes their Whisky Cocktail anymore, so this was a smart move. Even serving a straight up Old Fashioned would seem a little odd to me.
Posted 12 November 2006 - 06:12 PM
I had no idea.
Are Abbott's and Boker's/Unicum close in flavor profile? I mean, aside from being bitter? I haven't tasted either, myself.
I have been following the ABBOTT'S BONANZA thread over on the drink boy forums. Was going to try to track down assorted ingredients to give it a try myself; but, if you guys are doing it, perhaps I will save myself the trouble and just brave the shipping from Germany.
Posted 12 November 2006 - 06:24 PM
Don't tell my father-in-law! He's been making the same straight up rye old-fashioned (angostura, sugar, ice, rye, lemon peel) for his wife every night for almost 50 years now. I always ask for them when we are visiting and he is tending bar. They are very tasty. Practise makes perfect.
Even serving a straight up Old Fashioned would seem a little odd to me.
Posted 12 November 2006 - 07:23 PM
Posted 12 November 2006 - 09:34 PM
Oh, I'm sorry George, I misunderstood what you meant by "straight up".
Well without the ice (and therefore extra dilution) they must be even more deadly than they already are. Or maybe its just me.
My father-in-law makes yer classic (if dangerously large) Savoy style Old-Fashioneds on the rocks. No fruit garnish aside from the lemon peel, though, and only enough water to dissolve the sugar.
In any case, the Thomas Whiskey Cocktail, is no more "deadly" than an extra dry Martini. The only danger comes when you decide you need to fill that 8 oz (or larger) conical goldfish bowl all the way to the rim. Then, yep, you're in trouble, Martini or Whiskey cocktail.
Posted 13 November 2006 - 11:07 AM
- Samuel Johnson
Posted 13 November 2006 - 10:09 PM
The Bijou
Chartreuse is a word that until about a year and a half ago was something I associated with fishing, 'Charteuse' being a vivid neon green color popular for plastic worms. I always thought it was a bit odd of a name for a color, little did I know that it's namesake was even more unique. Thr purchase of my first bottle of Green Chartreuse coincided closely with my first bottle of Mr. Regan's orange bitters, and after reading that one of Mr. Hess' favorite drinks to use orange bitters also used Chartreuse, I decided to give it a spin. So with my beautiful girlfriend and trusty sidekick in cocktailian adventures by my side, I mixed up my first Bijou about 6 months ago. I remember my first sip, sweet, rich, savory all at once, with a nice zing from the spicy orange bitters. It immidiately became a favorite, though the high price and rich flavor of Chartreuse makes it an occasional drink. Chartreuse has since become one of my favorite ingredients, and I am always on the lookout for drinks to use it in. But since this is about bitters and not herbals, we must move on. I recently bought a bottle of Boodles gin to try and after making a Bijou with it I will likely never make it any other way. The dry and powerful flavor of the Boodles goes toe-to-toe with the rich Chartreuse and both tames and accentuates it better than any other gin I have tried. Anyway not long after falling for the Bijou, I came across a slight variation, the Tailspin. The Tailspin is a virtually identical drink, though with the substituion of a dash of Campari for the orange bitters. Since I began using orange bitters at home I had been slightly depressed by their scarcity and had wondered if Campari, which tastes both orangey and bitter, could be a stand-in. Here was the perfect opportunity to test it out. I loaded up one of my Hazel Atlas dasher bottles with Campari and mixed up a Tailspin, being sure to add several generous dashes of Campari. The drink was such a disappointment. As much as I love Campari, it just can't compare to the spicy zing of the ROB#6. Now a caveat: I have before, by mistake, omitted the bitters from a Bijou, and the resulting drink was very lackluster (I would say it is one of the best examples of how bitters benefits a drink in fact). IF you are craving a Bijou, and the bar you are at has no orange bitters (or even a lesser example like Fee's) then the Tailspin would be a fine choice. But if, by any means, you can get it made the right way, then do so. You'll thank me. You'll thank yourself. You'll thank Mr. Regan. After a few of them, you'll probably thank everyone you meet.
Verdict: Regans>Campari>Fee's>No Orange bitters
At least in a Bijou
And now for the recipes:
3/4 oz Gin
3/4 oz Sweet Vermouth
3/4 oz Chartreuse
dash orange bitters
For a Tailspin, substitute a dash of Campari for the orange bitters.
Journeyman Drinksmith
Posted 14 November 2006 - 10:32 AM
Really, Unicum is close to the Original Boker's taste?
I had no idea.
Are Abbott's and Boker's/Unicum close in flavor profile? I mean, aside from being bitter? I haven't tasted either, myself.
I have been following the ABBOTT'S BONANZA thread over on the drink boy forums. Was going to try to track down assorted ingredients to give it a try myself; but, if you guys are doing it, perhaps I will save myself the trouble and just brave the shipping from Germany.
Dear Erik,
I talked to Stephan and here are the results:
Robert Hess is right, TBT working on a rebirth of an BOKERS BITTER. In the past, they made 2 different batches, a tribute to a printed old recipe.
Have a look
http://www.aawabp.ne...s/TBTBokers.jpg (sorry - I don't know how to post pictures here)
They gave a few samples on the Barshow 06 in Lodon for example to Jarred and Anastacia. Stephan meet a few mixologyst in London ( I think Gin Symposium) and gave them also the samples to try:
Ted gave good notes, Sasha agree also I think. Stephan open one of his original bokers bottles and he said his new samples are still a little bit away from the old bokers taste. So he is working on a perfect one. If you have a few tousend Euro to spend tell him - he want's to make a chemical analysis of an old bottle - but it is very expencive.
Kind regards
Jörg Meyer
Posted 14 November 2006 - 10:10 PM
MxMo 9 Roundup
Posted 22 November 2006 - 02:54 PM
Can anyone answer Erik's question? Is Unicum similar to the long-lost Boker's bitters? Jörg?
...Are Abbott's and Boker's/Unicum close in flavor profile? I mean, aside from being bitter? I haven't tasted either, myself....
And, to add to the discussion of bitters and Old-Fashioneds, I'm rereading Embury and he mentions that brandy and Unicum go well together. He doesn't offer any Unicum recipes but as I have a dusty bottle of Unicum from a friend who spent a few years in Hungary I thought I'd rescue it from the Cupboard of Misfit Booze and put Mr. Embury to the test. Perhaps I shouldn't pat myself on the back but I think I hit a home run in my first at bat. I'm calling it the Magyar Old-Fashioned:
The Magyar Old-Fashioned
2.5 oz brandy (or cognac or armagnac)
.25 oz Unicum bitters
.25 simple syrup
Build in rocks glass . Stir. Add large ice cubes to fill. Stir. Lemon twist.
I made three of these over the weekend and used three different brandies. The first was made with E&J VSOP brandy. Very nice. I'm not sure how or why Hungarians (almost exclusively) drink Unicum straight but this modest amount sure grabs the brandy by the lapels and gives it a good shake. The sweetness of the brandy and the simple syrup (2:1 turbinado) balance the pungent herbal bitterness of the Unicum quite well.
For round two I used Chateau de Laubade bas armagnac VSOP. I don't know much about armagnac (or cognac for that matter) but I can say that I think Wine Enthusiast is right in calling this a best buy at $25. I like it a lot on it's own and it made for a better drink. That it's a little drier than the E&J, I think, allowed for the Unicum to come through a little more forcefully. While this was noticably better than the E&J version I wouldn't say it was significantly better.
On Sunday I made another. This time I used Chalfonte VSOP cognac and I was surprised to find that this is the version I liked the best. It could be that it's a more perfect match with the Unicum or that a couple days time had dulled the memory of the previous two drinks or it could be that I was just that much more accustomed to the peculiar flavor of the Unicum. After all, I doubt Hungarians are born with a taste for the stuff. Regardless, the Chalfonte Magyar O.F. was quite delicious and, as the Chalfonte is a very modestly-priced cognac I couldn't be more pleased.
The Handy Snake
Posted 23 November 2006 - 12:35 PM
Can anyone answer Erik's question? Is Unicum similar to the long-lost Boker's bitters? Jörg?
You're a heretic!
I think you may get your ex-cheesehead status revoked for making an old-fashioned with a)E&J not Korbel b)Unicum not Angustura. Then you go on to use Armangac and Cognac! It's a good thing you're down there in Illinois! Putting on airs, like that.
I've been in contact with Stephan Berg of the Bitter Truth recently in regards to aquiring some of their bitters. I'll drop him a note and ask his opinion, as I expect he may be one of the few people who has actually tasted both Unicum and Boker's.
"Cupboard of misfit booze"! Snort!
We're a couple of misfits, yah hey...
Posted 24 November 2006 - 12:26 PM
well, unicum(Hungaryan product) has a very intense cardamom taste and this
is typical for the early bitters. as you know bokers was a stomach bitters
with lots of medicinical properties.
unicum is some kind of a stomach bitters too, i suggest to give it a try.
play with it, add a little to your bitters bottle and make a classic like
the old fashioned or a martinez. you will be impressed!
maybe one day we can revive bokers bitters.
Posted 27 November 2006 - 04:05 PM
Erik, I'm pleased to report that I was not stopped at the WI/IL border on my way home on Thanksgiving Day. Hopefully, it's not just that the State Patrol had limited staff due to the holiday. Then again, you can take the cheesehead off of the boy but you can't take the cheesehead from closet shelf to the dumpster so I think I'm okay regardless. Besides, my old man has been drinkin' Canadian Club Perfect Manhattans with olives for decades. He doesn't cotton to that Brandy Manhattan or Brandy highball masquerading as an Old-Fashioned nonsense so if being born in Wisconsin isn't sufficient I'm pretty sure that my dad's heresy makes me a legacy of sorts. And now that I think of it, it strikes me as very unlikely that Fightin' Bob LaFollette, William Proxmire or Vince Lombardi ever made an "Old-Fashioned" with brandy and 7-Up.
You're a heretic!
I think you may get your ex-cheesehead status revoked for making an old-fashioned with a)E&J not Korbel b)Unicum not Angustura. Then you go on to use Armangac and Cognac! It's a good thing you're down there in Illinois! Putting on airs, like that....
The Handy Snake


text:
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Watch a U.S. Army MP instructor go one on one with an NCAA football coach.
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Best of News
Brother-in-law of deceased Kamran Faisal, formerly of the... Nieuwsfoto'sAanbrengen,Applicatie,Bouwwerk,Dood,Horizontaal,Islamabad,Opperste gerecht,Pakistan,Wet,ZwagerPhotographer FAROOQ NAEEMCollection: AFP 2013 AFPBrother-in-law of deceased Kamran Faisal, formerly of the anti-corruption watchdog, the National Accountability Bureau (NAB), Hamid Mounir leaves the Supreme Court building in Islamabad on January 23, 2013, after submitting an application for an inquiry into the death of Faisal. Pakistan's top judge ordered the Supreme Court to investigate the death of Faisal, an official probing a corruption scandal involving the prime minister. Kamran Faisal was found dead last Friday in a government hostel just days after the Supreme Court ordered the arrest of Prime Minister Raja Pervez Ashraf over the long-running graft scandal into so-called Rental Power Plants (RPPs). AFP PHOTO/Farooq NAEEM (Photo credit should read FAROOQ NAEEM/AFP/Getty Images)


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Wow, it's Cold!
Regardless of where you are in the United States, (except Florida, which we currently hate right now by the way) you are probably shivering because of this Polar Vortex. Every morning before work, you are putting on layer after layer of clothing until you are literally forced to waddle, and every time one of those commercials comes on for those cars where you can turn on the heat from a remote location, you are probably saluting them with a gloved middle finger. This freezing cold temperature is definitely unpleasant and although you may think it just affects you, your pets, plants, and the wild animals stuck outside (maybe Sarah McLachlan will write a song about them), it can potentially affect other areas of your life.
Freezing Temperatures and Your Home
The Polar Vortex garnered a lot of attention in the United States when record lows were being reported, massive snowstorms locked people inside their homes, and people began to realize that they needed much thicker jackets. A lot of people had never even heard the term "polar vortex" and most probably wish they never had. As an unpleasant side effect of the cold, people also noticed that some of their electronics, as well as other home related items, were at risk. Here is a short list of some of the items in your possession that could be at risk:
1. Television
Yes, your beloved source for the latest shows, news, and drama could be affected by the cold. The freezing temperatures can easily knock out power grids and services, leaving you stuck with literally nothing to watch on the television. LCD televisions can also be damaged if exposed to the cold weather.
2. Air Conditioning
Outside air conditioning units could be covered in ice, which could easily damage parts. Wrapping or insulating outside units is always recommended!
3. Your cell phone
As towers turn to icicles, you can potentially lose cell phone service for extended amounts of time.
4. Your car
Besides the obvious risk of covering your car in tons of snow or forcing you to run outside and sit inside a freezing car for a long duration before it ever gets warm, there are other risks involved. Your tires could harden, motor oil thickens, your windshield could crack from significant amounts of pressure, and your engine block may also crack. Yikes!
5. Pipes
Water pipes in your home are probably the most at risk. Leave cabinets open and wrap all exposed pipes with towels, blankets, or some form of insulation. Also, leave faucets on with a slow drip to prevent freezing. Keep in mind that frozen pipes can burst which can cause a lot of damage and a nasty repair bill! (Provided you can find a technician to come out in the cold!)
6. Electricity
You may experience a loss of electricity during the cold if you have a significant ice or snowstorm. Ice and snow can pile up on transformers and lines, breaking and damaging them.
During this cold season, take a few extra precautions (especially when driving) and you will be just fine! Also, consider using your fireplace instead of the heater to conserve energy and lessen the hit to your electric bill.


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[me=Syn]puts a mark on the wall for \really\ off topic [/me]
(see above) 8)
[me=Syn]puts a mark on the wall for \really\ off topic [/me]
wtf... :-\ :-\
who exactly did you get?
sadam hussen
AMD Athlon XP 2500+
DFI NFII Ultra Infinity(gigabyte sucks)
OCZ 2 x 512 PC3200
ATI Radeon AIW 9600 PRO
16x DVD-Rom (not in use)
LG 8x DVD-Burner
LG 40x12x40 CD-RW
WD 120GB
420W PSU
Tweaked out case
:)
I saw it this morning and thought that it was odd that we can find someone like him (with all of his money and such... what an idiot to stay in Iraq) yet we STILL can't find Bin Laden. Hmmm... Money talks, eh? One of Saddam's own ratted him out. It will be a large paycheck for whoever is was though... 25 million, if I remember correctly...
Asus A8V Deluxe Mobo
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3 x Maxtor MaxLine SATA 160Gb 16Mb Cache
1 x Maxtor MaxLine SATA 300Gb 16Mb Cache
1 x Maxtor MaxLine SATA 120Gb 16Mb Cache
Bin Laden has a lot more intelligence than Saddam ever had. He also has a lot more money and resources. I don't think we'll ever find Bin Laden, all we can hope for at the very best is we get lucky enough to kill him by accident and we'll never know about it. This is a different type of battle and one that America was not ready to fight. We like knowing where and who our enemies our. Over there they are possibly all our enemies(all are our enemies if the price is right) and we have no idea where they are at or where they will attack from next. We weren't ready for this. Israelis are the only ones that are anywhere close to being able to take care of this, they should have trained our troops in this type of stuff before we went over there.
If you give a man a fire he'll be warm, if you light the man on fire he'll be warm for life.
I'm glad we caught him, that's one less in the world, however I'm sure one day that someone will get Bin Laden as well. After this, he'll never be able to just show his face in public again as I'm sure our government will be watching.
AMD Athlon 2200+ 1.8Ghz
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Seagate ST3200822A 200GB 7200 rpm ATA/133
Western Digital WDC WD1200BB-00CAA1 120GB 7200 rpm ATA/133
Western Digital WDC WD800BB-00CAA1 80GB 7200 rpm ATA/133
Maxtor OneTouch 2HA43R32 1TB 7200 rpm USB 2.0
D-Link DFE-530TX+ 10/100 NIC
D-Link DWL-G520 Rev.A
Debian 5.0r1 Lenny
i just looked at this thread again today after being subjected to the media for another day and realised what it was on about
!slap Alastair


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By RICHARD SHAWSun Advocate publisher
A couple of weeks ago I got an email that told us here at the Sun Advocate that we were pathetic because we didn't have our web site for the paper up at "12 a.m." of the day the paper appeared. It was supposedly signed by a prominent citizen of our area, but I didn't even bother to call that person because I knew it wasn't from them. It didn't have a valid email address on it either, so I couldn't respond.
When I first became publisher and got messages like this one through email or letters that were unsigned criticizing something we did or didn't do or didn't do well in their opinion, I would get upset. More upsetting were the phone messages on my voice mail which had no name.
But no more. I have little time to listen to people who refuse to take responsibility for what they say or write. To be honest we get plenty of criticism from people who are willing to tell us who they are, and I accept that because they put their names to their complaints.
I am not sure why people won't sign things they send or leave names on messages they want to convey. Are they afraid that I will send out a newspaper goon squad to get them? Do they fear that we will publicly ridicule them in the paper or on our web site? Or do they think ananymonity gives them more power?
I am not saying sometimes the criticism we get this way is unfounded, but to be honest, it is very hard to take comments made under those situations to heart. And when one does not have a chance to explain why something is the way it is directly to the person complaining, it makes it hard to even clarify what they are sometimes complaining about. Anyone in business knows that complaints are usually symptoms of some gripe that exists beyond just that simple grumbling.
Last week I got an anonymous letter that was very nice (usually they are nasty or rude, sometimes obscene, speaking of pathetic). The person had included a copy of one of my editorials and pointed out a word I had spelled wrong. They also included a synopsis on paper about the structure of the word and the different ways it could be spelled and used. I had spelled it incorrectly, and our proofing crew didn't catch it. I know that happens. I am not going to make excuses for it, or any of the things we may goof up on; we strive to be as accurate and precise as we can be with facts and our writing in the time we have to produce it. We do fail at that sometimes and I apologize for that. However, that doesn't mean it will never happen again; it will. We will never be perfect, in fact probably far from it. But we will try to improve.
I sometimes wonder if these letters aren't from people I know and they are too embarrassed to complain directly. I can't tell, but I sure have a lot of people I know that don't mind complaining about the paper, what we put in it, how we write it, etc.
I guess its good therapy for someone to be able to find fault in others. It makes them feel better, superior in some way, shape or form. I have often thought of newspapers as kind of a comfort for some people; people who like a routine, who like to know what is going on in their world, who like the sameness of a newspaper with the differences it poses in each issue. If we can make people feel better, even by allowing them to hold themselves over us, so be it. We have done our jobs.
Oh, and concerning that email about our website. I find it interesting that the people who get things free are always the first to complain about how it was delivered to them or what kind of conditions they had to meet to get it. For that reader's information, our website (unless we have some kind of technical problem) doesn't come up until the actual newspapers are in our mail room being sorted to go out. That usually happens around 10 a.m. on Tuesday and Thursday mornings. I don't remember ever committing to having the paper on the site the minute we have sent it to the printer or by midnight the night before it comes out.
But I do have to ask the question to this person. Why, should you, the non-paying reader, get a jump on the people who actually buy the paper through a subscription or from the stands? That's because you have the very thing we need to eliminate in this country; an entitlement mentality.
And please note - I have signed my real name to this.


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Jordan Tuwiner wrote:I think he's getting a bit lucky right now with the amount of HRs he's given up, but I expect his control to be a bit better so it should even out. I think he'll be solid down the stretch.
TuckerBlair89 wrote:I only saw the first inning and last inning of yesterdays game.
Was he only throwing 92-94? Or did he warm up and get back to his 95-97 he was throwing before?
Matt P wrote:I would even group him with Bundy as an untouchable.
OriolesRedskins28 wrote:
I agree with that statement, if the O's were to deal one of the 4 "cavalry" pitchers Tillman is the one I would want to keep the most.
ofahn wrote:
What's your reasoning behind that?
OriolesRedskins28 wrote:
I like his velocity, command, and offspeed pitches. I like the fact that he's starting to hit his stride this season at age 24 and the fact that he will most likely continue to improve his consistency as he gets more ML experience. I know it's a small sample size this year but I like what I've seen.
ofahn wrote:
As I have said before, I have never questioned what was between his shoulder and his fingertip. My concern is what's between his ears. Once he develops the courage to trust his stuff and become more aggressive with two strikes he could be as much as a #2 SP on a good team. He holds his career in his hands.
Matt P wrote:
Would you mind pointing out where you said this? I remember you saying Tillman is not a legitimate ML starter, will only ever help the O's as a trade piece or a reliever, and that the fact he cannot pitch more than 6 innings consistently at AAA is proof he will not be capable of doing it in the majors, but I do not recall you saying he could be a #2 on a good team.
Matt P wrote:Do you have any idea how hard it would be to put on ten pounds of muscle in one off season? Let alone 10 lbs of muscle only in the legs?
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Who Needs The United States? Not Russia And China
Russia and China have just signed what is being called "the gas deal of the century", and the two countries are discussing moving away from the U.S. dollar and using their own currencies to trade with one another. This has huge implications for the future of the U.S. economy, but the mainstream media in the United States is being strangely quiet about all of this. For example, I searched CNN's website to see if I could find something about this gas deal between Russia and China and I did not find anything. But I did find links to "top stories" entitled "Celebs who went faux red" and "Adorable kid tugs on Obama's ear". Is it any wonder why the mainstream media is dying? If a particular story does not fit their agenda, they will simply ignore it. But the truth is that this new agreement between Russia and China is huge. It could end up fundamentally changing the global financial system, and not in a way that would be beneficial for the United States.
Russia and China had been negotiating this natural gas deal for ten years, and now it is finally done. Russia is the largest exporter of natural gas on the entire planet, and China is poised to become the world's largest economy in just a few years. This new $400 billion agreement means that these two superpowers could potentially enjoy a mutually beneficial relationship for the next 30 years…
Russia reached a $400 billion deal to supply natural gas to China through a new pipeline over 30 years, a milestone in relations between the world's largest energy producer and the biggest consumer.
President Vladimir Putin is turning to China to bolster Russia's economy as relations sour with the U.S. and European Union because of the crisis in Ukraine. Today's accord, signed after more than a decade of talks, will allow state-run gas producer OAO Gazprom (GAZP) to invest $55 billion developing giant gas fields in eastern Siberia and building the pipeline, Putin said.
It's an "epochal event," Putin said in Shanghai after the contract was signed. Both countries are satisfied with the price, he said.
Of course countries sell oil and natural gas to each other all the time. But what makes this deal such a potential problem for the U.S. is the fact that Russia and China are working on cutting the U.S. dollar out of the entire equation. Just check out the following excerpt from a recent article in a Russian news source…
Russia and China are planning to increase the volume of direct payments in mutual trade in their national currencies, according to a joint statement on a new stage of comprehensive partnership and strategic cooperation signed during high-level talks in Shanghai on Tuesday.
"The sides intend to take new steps to increase the level and expansion of spheres of Russian-Chinese practical cooperation, in particular to establish close cooperation in the financial sphere, including an increase in direct payments in the Russian and Chinese national currencies in trade, investments and loan services," the statement said.
In my recent article entitled "De-Dollarization: Russia Is On The Verge Of Dealing A Massive Blow To The Petrodollar", I warned about what could happen if the petrodollar monopoly ends. In the United States, our current standard of living is extremely dependent on the rest of the world continuing to use our currency to trade with one another. If Russia starts selling natural gas to China without the U.S. dollar being involved, that would be a monumental blow to the petrodollar. And if other nations started following the lead of Russia and China, that could result in an avalanche from which the petrodollar may never recover.
And it isn't just the national governments of Russia and China that are discussing moving away from the U.S. dollar. For example, the second largest bank in Russia just signed a deal with the Bank of China "to pay each other in domestic currencies"…


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Orlando Magic v Atlanta Hawks
Tobias Harris of the Orlando Magic attackes the basket against Johan... News PhotoAtlanta,Atlanta Hawks - Basketball Team,Basketball - NBA Pro,Basketball - Sport,Georgia - US State,Horizontal,Johan Petro,Josh Smith - NBA Player,NBA,Orlando Magic,Philips Arena,Sport,Tobias Harris,USAPhotographer Kevin C. CoxCollection: Getty Images Sport 2013 Getty ImagesATLANTA, GA - MARCH 30: Tobias Harris #12 of the Orlando Magic attackes the basket against Johan Petro #10 of the Atlanta Hawks at Philips Arena on March 30, 2013 in Atlanta, Georgia. NOTE TO USER: User expressly acknowledges and agrees that, by downloading and or using this photograph, User is consenting to the terms and conditions of the Getty Images License Agreement. (Photo by Kevin C. Cox/Getty Images)


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|Goals and Tracking Flex uses LED lights to show you how you're stacking up against your daily goal. Each light represents 20% of your goal. You choose which one – steps, calories, or distance. It lights up like a scoreboard, giving you the motivation you need to get up and keep moving. Just check your stats right on your phone.
|Wireless Sync Flex syncs your info to select Bluetooth 4.0 devices, without plugging in or pushing buttons. It also syncs with select Android devices (Samsung Galaxy S III, Note II, and more), as well iOS devices (iPhone 5, 4S, iPad 3rd gen., iPad Mini, and more) and PCs and Macs. This gives you real-time access to your stats on the Fitbit dashboard throughout the day. Plus, with select NFC-enabled Android phones, simply tap your device to launch your Fitbit stats.
|Dashboard Flex comes with an arsenal of free online tools. Set goals on your personal dashboard and follow your progress through engaging graphs and charts. Use the Fitbit App for iPhone and Android to track steps, distance, calories, active minutes, and sleep, and receive goal progress notifications and milestone updates.
|Compatability Flex syncs with popular fitness apps for an integrated fitness regiment. Apps include Sparkpeople, LoseIt!, MyFitnessPal, MapMyFitness, Runkeeper, and Endomondo.
|Badges Flex keeps you motivated and helps you reach and celebrate milestones by awarding badges as you reach daily and lifetime achievements and goals.
Enlist your friends and family in helping you reach your goals by sharing your stats, creating fitness challenges, and taking a group leader board challenge.
|Logging Log food consumption, weight, and weight changes, and additional workout info on the website and on the go using the Fitbit App for iPhone and Android.
|Wear It All the Time Flex never leaves your side - you can even wear it in the shower. Wear the comfortable wristband all day and night, and it will even track how long and how well you sleep. Online tools illustrate your deep sleep and wakeful patterns. Silent Wake technology wakes you with a gentle vibration at a desired time without an alarm or disturbing your partner.
|Customer Service


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|Print Page
|For your heart, your health, your life. Go Red for Women is the American Heart Association's national call for women to take charge of their heart health, and live stronger, longer lives. Talia Valdez-Martinez is taking charge of her heart health by getting her cholesterol checked. Also supporting healthy lifestyle choices are Danielle Pendergrass, Viki Bowman and Rebecca Mason. Dottie Flemett is a nurse with the health department.
Why would a group of young women show up at their work places Friday all wearing red? Because of ignorance around the risk of heart disease, Friday was set aside for a national campaign drawing attention to the risks of heart disease among women. The local chamber kicked off the campaign while each getting checked at the local health department.
`Cardiovascular disease, including stroke,�claims more women's lives than the next seven causes of death combined, nearly 500,000 a year, nearly twice as many as all forms of cancer. One in�two and a half women will die of heart disease�or stroke, compared with one in�30 from breast cancer. "But you can substantially reduce many of your risk factors for heart disease and stroke with a few�simple lifestyle changes," says Rebecca Mason, spokesperson for the group.
"You can do a lot to prevent cardiovascular disease and stroke," she explained. "It begins by learning all you can about the serious health threats and working to reduce your risks. More research needs to be done on heart disease and stroke in women, but we already can share a lot of life-enhancing information. Educate yourself and your family. Then do something about it."
Why are women more at risk for heart disease? In the past, many of the major cardiovascular research studies were conducted on men.�Results of clinical studies under way may help clarify the gender differences that affect diagnosis and treatment of women with heart disease.
Clinicians and patients often attribute chest pains in women to noncardiac causes, leading to misinterpretation of their condition.
Both women and men may present "classic" chest pain that grips the chest and spreads to the shoulders, neck or arms. Women may have a greater tendency to have atypical chest pain or to complain of abdominal pain, toothache, difficulty breathing (dyspnea), nausea and unexplained fatigue.
Women may avoid or delay seeking medical care, perhaps out of�denial or not being aware of both typical and atypical heart attack symptoms.
Since women tend to have heart attacks later in life than men do, they often have other diseases (such as arthritis or osteoporosis) that can mask heart attack symptoms. Increased age and the more advanced stage of coronary heart disease in women can affect treatment options available to physicians. Increased age can also help explain women's greater mortality after heart attacks.
Some diagnostic tests and procedures may not be as accurate in women, so physicians may avoid using them. That means the disease process resulting in a heart attack or stroke may not be detected in women until later, with more serious consequences.
The exercise stress test, or stress ECG, may be less accurate in women. For example, in young women with a low likelihood of coronary heart disease, an exercise stress test may give a false positive result.� In contrast, single-vessel heart disease, which is more common in women than in men, may not be picked up on a routine�exercise stress�test.
More precise noninvasive and less invasive diagnostic tests tend to cost more. These include thallium, sestamibi or echocardiographic stress tests.
Know blood pressure and cholesterol and treat any underlying diseases such as diabetes. Talk with health care providers and discuss what tests are needed to assess heart health. Free blood pressure screenings are done every Friday at the Southeastern Utah Health Department from 3:30 p.m. to 4:30 p.m. A self-referred, 12 hour fasting, cholesterol test can be done at Castleview Hospital for $21. Call for an appointment and be sure to discuss the results with a health care provider.
Diet and exercise are the cornerstones of preventing and managing heart disease. Don't have time to exercise? That's okay. Don't think exercise, think action. Standing is better than sitting, walking is better than standing. Increase physical activity to at least 30 minutes a day on most days of the week, even if only for 10 minutes at a time. Healthy food habits can help reduce three risk factors for heart attack and stroke�� high blood cholesterol, high blood pressure and excess body weight.
Here are some other tips that can help out. Use the stairs, up and down, instead of the elevator. Start with one flight of stairs and gradually build up to more.
Sweep the floor, wash windows or vacuum the carpet briskly. Take children to the park and play with them. Don't sit on the bench and watch.
Write physical activity "appointments" into a daily planner or computer schedule.�
Take a walk after dinner instead of watching television.
Park a few blocks from the office or store and walk the rest of the way. Take an activity break. Get up, stretch and walk around. Hide the remote control and get up to change channels on the TV. Eat a balanced diet�emphasizing fruits, vegetables, cereal and grain products, fat-free and low-fat dairy products, legumes, nuts, fish, poultry and lean meats. Mix one-half regular soda with one-half diet soda until the taste of diet soda becomes tolerable.
Eat foods low in saturated fat and cholesterol. Enjoy a large glass of ice water, hot tea or another calorie-free beverage. Garnish with a twist of lemon or lime and sip slowly.
When using recipes that serve a large number of people, divide the extra portions into containers to eat throughout the rest of the week. Eat with other people. Most people will eat less with others than they will eat when alone.
For more information on heart disease, contact Jessie Huff, RN at the Southeastern Utah Health Department at 435-637-3671. They are a resource for heart disease and stroke prevention.
|Print Page


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When Mark and Julie Soboil became first-time parents, a friend recommended a traditional baby hammock to soothe their restless baby. After the baby hammock worked wonders on their unsettled newborn, Mark and Julie fell in love with the concept of this 1000-year old invention. However, they also felt that it needed updating to meet the demands of today's natural parent. In 2006 Mark and Julie (both with backgrounds in Environmental Science) founded hushamok and then began selling its inaugural product – the hushamok baby hammock.
With it's soothing rocking motion, the hushamok baby hammock is the ideal environment for newborn sleep. Not only that, but the hammock can guard against serious health concerns that can arise during baby's sleep. The innovative design of hushamok's modern baby furniture enables baby to sleep soundly on their back, which is a key recommendation in the prevention of SIDs. Also, the hushamok baby hammock is designed to conform to baby's heads, which helps prevent flat head syndrome. It can also help prevent acid reflux in infants and helps ease symptoms of colic.
hushamok's modern baby furniture is the perfect alternative to a baby bassinet for newborn sleep and beyond. And their eco-friendly nursery furniture is ideal for the organic baby of today. hushamok baby hammock's can be purchased with a stand or without and a variety of hammock styles are also available.
The hushamok Organic Baby Hammock is an essential piece of modern baby furniture that offers a soothing natural motion that is proven to create restful sleep for babies. It is an early development product designed for newborn sleep for babies up to approximately 6 months or 22 pounds. The hushamok baby hammock set includes an organic baby hammock in un-dyed organic cotton, mattress, 2 matching fitted sheets, and a leafspring. This hammock set also has the added feature of using it without a stand and comes complete with all necessary hardware for easy installation!
Buy It: The hushamok Organic Baby Hammock ($195) can be purchased at www.hushamok.com
(a $195 value)!
To Enter: Visit hushamok and leave a comment stating your favorite benefit of a hushamok Baby Hammock. Please leave your email address in the comment or make sure it is available in your profile.
Extra Entries:
1. Grab my button. Leave an address where it can be found.
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3. Follow me on Google Friend Connect.
4. Enter any of my other current giveaways. Leave a separate comment on which one(s).
5. Follow me on Twitter and Tweet about this giveaway using the text below. You can tweet once daily for an extra entry each day.
Win a @hushamok Organic Baby Hammock ($195) during the #ohbabyevent @PieceOfMeBlog http://bit.ly/hVU8fn
6. Follow hushamok on Twitter
7. Add the "Oh, Baby!" button to your sidebar. Leave an address where it can be found.
8. 1 Extra Entry if you placed the "Oh, Baby!" button on your sidebar before the start of the event and left a comment on the event announcement post.
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10. 5 Extra Entries if you blog about this giveaway. Please leave an address where it can be found.
Giveaway will end on April 15th at 11:59pm ET. The winner will be chosen by random.org and announced here as well as emailed. The winner will have 48 hours to contact me or a new winner will be chosen. Giveaway open to US residents.
A big thank you to hushamok for this giveaway opportunity.
Others may have a different opinion or experience with the product listed above. No type of compensation was received for this giveaway post.


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Former North Country soccer standout Ashley Jenne was named to Vermont's team for next weekend's Lions Twin State Soccer Match. The game, which has been a tradition since 1975,(1983 for the girls) helps raise funds for the Austine Greene Mountain Lions Camp, a camp for the hearing impaired, in Vermont and a variety of different projects in New Hampshire.
Jenne is the lone representative from the Orleans County, although other players, including Emily Pecue from NCUHS and Danika Gallup and Paige Wells from Lake Region, were also invited to try-out for the team.
Ashley scored over twenty goals and recorded fifty plus points in her career at North Country.
The game will be held at Spartan Stadium on the campus of Castleton State College on July, 16th.


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Who should not take N.E.E. 1/35 (21)?
Check with your physician if you have any of the following:
Depression, Tobacco Smoking, Epileptic Seizure, Migraine Headache, A Blood Clot within the Blood Vessels of the Eye, Poor Vision, Optic Disk Edema, Increased Cardiovascular Event Risk, Protein C Deficiency Disease, High Blood Pressure, Heart Attack, Disease of the Arteries of the Heart, Blood Clot in Lung, Chronic Heart Failure, Stroke, Obstruction of a Blood Vessel by a Blood Clot, Blood Clot in Vein, Blood Clot in a Deep Vein, Asthma, Liver Problems, Disease of the Gallbladder, Kidney Disease, Lump in the Breast, Bleeding Not Related to Menstrual Period, Systemic Lupus Erythematosus, Recent Operation, Visible Water Retention, Bedridden Patient or One Unable to Move Around Freely, Pregnancy, Uterine Fibroids, Breast Cancer, Family History of Breast Cancer, Cancer of the Ovary, Cancer in the Lining of the Uterus, Tumor that is Dependent on Estrogen for Growth, Underactive Thyroid, Diabetes, Condition caused by Low Levels of Parathyroid Hormone, High Amount of Triglyceride in the Blood, High Amount of Fats in the Blood, High Amount of Calcium in the Blood, Water Retention, Porphyria, Hepatic Porphyria, Inherited Disorder of Continuing Episodes of Swelling, Overweight, Deficiency of Anti-Clotting Agents, Abnormal Increase in Ability of Blood to Clot, Disorder of Mental Processes due to a Brain Disease


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Old Sneakers wrote:11-Eduardo Rodriguez
Another lefty and some hope exists that he can move up through the minor leagues and remain a SP prospect. All I can say is that while he was stingy with HRs last season he isn't a velocity guy. Also, 22 starts in Delmarva is not enough to know what you have.
Recent reports suggest that he is now. His motion and mechanics were changed last year, apparently to have him finish facing the plate more, and his velocity improved.
Rick Peterson? Biomechanics?
A scout from another organization who saw him in the GCL said that barring injury, he will pitch in the major leagues.


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By nature, entrepreneurs love what they do. They own their own business. What could be better than that? But technology is making new demands on business people. In addition to looking after your business, you have to keep in touch with your clients online via Twitter, Facebook, LinkedIn and, for some, "the dreaded" blog.
With 140 characters, Twitter is doable. LinkedIn can be linked to Twitter (#in) so you kill two birds with one 140 character-posting stone. Facebook can be a quick look each day, some comments and/or "thumbs up" and a brief status update. Then there's the blog.
This is a much bigger piece of writing and, let's face it, not everyone likes to write. Then there are people who say "I can write" but wonder why their words aren't resonating with their readers.
As any professional writer will tell you, writing is hard work. Professional writers meticulously choose our words, cut back our copy until it's half the original size, then we edit some more until it sounds just right. But we're not done yet. We rely on editors, friends, family – or any objective eye – to read our copy and ensure that they understand and enjoy reading it because, if they don't get it, then it's not going to be clear to the reader. So it needs to be refined, yet again, until it hits the mark.
Writers also need to find topics to write about. By nature we're full of ideas. We have files overflowing our desks or in boxes. We watch everything with a focused eye and eavesdrop more often than we like to admit. We ask too many questions (according to our family members who often think we're just being nosy). We take notes (literally and mentally) and refer back to them for more ideas.
Sound tough? It can be. But professional writers love the challenge. For us, working with words and the process that goes with it is a labour/labor of love.
But if you're not in love with writing, or you enjoy the process but aren't getting what you want from your blog, here are some tips that might be helpful, in no specific order:
1. Make it relevant. Everything is changing at an incredibly rapid pace. Make your topic enduring (like a suit that doesn't go out of style for a while), so it's relevant to anyone who drops by to read it today, or a year from now.
2. The first few words are key. Every writer knows the lead (or lede) has to grab the reader. When it comes to online posting, you get a few seconds for the reader to decide to stay or move on.
3. Keep up the momentum. Your first sentence or paragraph could be the best thing ever written. Great! But keep that momentum going so the reader wants to stay with it until the final sentence.
4. Keep it simple. Get rid of the jargon (words that are tossed around in your professional area of expertise but mean nothing to your target market or the average reader). Use plain language (bloated sentences filled with lofty words only make people feel uncomfortable and aren't going to endear them to you or your product/service).
5. Speak with a friendly voice. Just like the way we talk, everyone has their own "writing voice." Read what you've written aloud. Listen to the words. Do they sound like you're talking directly to the reader and making them feel comfortable? It should.
6. Don't overdo the tech stuff. It's great to link to a YouTube posting that fits perfectly with your blog posting, but readers will soon tire of watching those clips that aren't always that professional. Same thing goes with fancy flash files that take a while to download. If the reader can't get into the blog quickly they won't wait around.
7. Had enough of the writing? Let someone else take this job off your plate so you can do what you love best. Hire someone else to do it. I call them the "ghostblogger." Whatever they call themselves, they should be a professional, published writer.


text:
That's a line from this punk rock tune called "You're Gonna Pay," by Wilson Getchell, which was an entry in the Power Line Prize contest. It was Glenn Reynolds' favorite song entry, which is high praise. Here it is:
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