text:
The NCAA finally let IU respond back to its allegations. And well, the university didn't agree with that whole "failure to monitor" bit. IU says Kelvin Sampson held back on just when, where and how he was going about his phone calls.
"In no way did I ever hide or withhold information from Indiana University's compliance department," Sampson, now an assistant coach with the NBA's Milwaukee Bucks, said in a statement released by his agent.
"I vehemently deny the inference that I made and concealed impermissible calls. The NCAA has never alleged that I initiated any illegal phone calls to recruits while serving as the head coach at Indiana. I always provided Indiana with everything they requested, including all documents and phone records."
Oh, what a nice little game of he said, she said we have going on here, huh? Ugh. Alex has already said this, but can we get this nice sordid mess behind us already? At this point, I really don't care who is right and who is wrong. I just want it done and over and whatever penalties are laid upon us to be laid upon us. Let's move onwards and upwards.
After all, we have the 2009 class to look foward to.
So, doing my offseason Dagger due diligence, I tried to summarize today the logical arguments at the core of Indiana's response to the NCAA about the Kelvin Sampson allegations. I wrote:
Indiana's main arguments are, simply, that the "failure to monitor" charge brought against it by the NCAA can't be true. Why? because former coach Kelvin Sampson and his staff intentionally misled the school about their use of cellphones, particularly in the case of Sampson's infamous party-line maneuver. (If you'll remember, he would have assistant Rob Senderoff three-way call from a recruit into Sampson's cell phone; this was very much against the rules.)Also, according to the school, the "failure to monitor" can't be true because the University reported all of these violations itself. And lastly, Indiana is making a similar argument to Mad Men's Freddy Rumsen Sunday night — isn't the embarrassment punishment enough?
I think I've got most of it there, and if those are indeed the main arguments at hand, I've gotta say: I am pretty impressed by them. They at least make sense, right? Do I think the NCAA will immediately raise its hands in defeat, admitting IU's rhetorical genius and ceding the case, Perry Mason-style, in one fell swoop? No. But at the very least, IU's administration didn't turn in a gomer of a report. They made it clear why this was Sampson's fault. Because it was.
Anyway, thoughts? Anyone get a different read?
The Hoosier Scoop has the, ahem, scoop: The NCAA faxed a letter to IU today telling the school it was being granted an extra nine days to send its response to the NCAA's allegations that Kelvin Sampson did some very naughty things. What's more, the letter from the NCAA specifically tells IU not to file its response ahead of the new deadline.
This is where I drop any pretense of having any clue what's going on here and just ask: What's going on here? Why would the NCAA push back its self-imposed deadline, and then force IU not to respond before a new deadline? Are they really just not finished with their work? Did someone take an untimely vacation? Is the office printer low on toner?
The Indianapolis Business Journal has an excellent piece this morning on the search for a new athletic director and it includes a list of candidates that could potentially fill the opening:
Former IU basketball player and current Senior Associate Athletic Director Chris Reynolds, IU Varsity Club Director Scott Dolson, former IU football star Harry Gonso, former IU basketball player and TV commentator John Laskowski and well-known Indianapolis sports attorney Jack Swarbrick are the names with the strongest local ties that have surfaced. Tom Jurich, the highly regarded University of Louisville athletic director, is the first and most prominent within the AD fraternity to surface. He certainly won't be the last.
Not a bad list to kick off the search with, but the chances of Jurich leaving Louisville for Indiana are zero unless IU is willing to pay upwards of $750,000 (or more) annually. And given the financial packages that are currently on the books, it would be hard to justify that kind of cash for a guy who would likely want to come in and get his own guy to head the football program.
McRobbie, who departed the country for a planned trip shortly after Greenspan's resignation was announced, is expected to make the final decision himself. He hasn't said how the candidates will be identified, but sources within the university's athletic department expect him to take one of three routes.
The most likely process would mirror the one McRobbie used to hire Crean. He formed a search committee to identify two or three finalists and made the hire after conferring with IU's nine-member board.
Hopefully this will be the route used in the hiring as it would put McRobbie's accountability front and center and give him a chance to put his stamp on the athletic department going forward. If he makes the right call, he solidifies himself as an important figure in the rebuilding process following the Kelvin Sampson fiasco. If not, well, you know the story.
The final point of interest from the piece is the debate on whether IU needs to hire an AD with "Indiana ties." Mike Pegram, who runs Peegs.com, feels it's a necessity while former IU cross-country and track runner Bob Kennedy isn't so sure:
"I didn't formerly subscribe to hiring an IU guy," said Pegram. "But now I do. I just think now it's so important to nurture the Indiana culture—emphasizing playing by the rules, graduation, doing things the right way. I think having the kind of sensibility that will come from someone with Indiana ties is now more important than ever."
"We have to keep our horizons broad and get the best possible person," said Kennedy, who was recently elected to the IU Varsity Club board of directors. "It's up to the president and trustees to define a culture and hire people best able to nurture the culture you want."
I'm going with Kennedy on this. If we subscribe to the "we need an IU guy" theory, Tom Crean is still in Marquette and we're left with Steve Alford or Dan Dakich. The necessity is to hire best candidate out there, regardless of previous affiliations.
So, ITH'ers: A couple of questions for you to ponder and then discuss. What do you think of the early list of candidates? Any names that intrigue you? Do you want McRobbie making the final call on Greenspan's replacement? And finally, do we need an "IU guy" in the role of athletic director?
Indiana University President Michael McRobbie, who might be finally starting to figure out the importance of the basketball program in Bloomington, told the NCAA infractions committee in a hearing last month that hiring Kelvin Sampson was a mistake. Who knew?
"Indiana University took a risk in hiring Coach Sampson and giving him a second chance following his problems at Oklahoma. It is now clear that this was a risk that should not have been taken and the university regrets doing so. These coaches were entrusted not just with the success of our men's basketball program, but with the good name of Indiana University. I am not just saddened, I am angry, that they betrayed that trust."
As more and more information from the hearing starts to become public, you're going to see a trend. IU stance: We should have never hired Sampson. Please don't hurt us, NCAA overlords. We'll never misbehave again! Sampson and the coaching staff were rogue actors who we could not control (despite the fact that we had their phone records; hence the failure to monitor charge).
You know, I could almost get on board with the rogue actors theory, but the fact that IU wasn't on top of this whole fiasco from the beginning leaves me with little sympathy for any carnage that might ensue. Luckily for all of Hoosier Nation, IU has the right man in Tom Crean to rebuild the program. Unfortunately, it's going to be a rough couple of years.
{Thanks to HoosierGirl for the tip on this one.}
Just as I breathlessly thanked everyone for our first year and alluded to all the drama of the past year that has seemingly passed us by, something else creeps up. Rick Greenspan has resigned as athletic director at IU, effective at the end of this calendar year. The Infractions Committee has also charged IU with "failure to monitor" which seems to coincide with what castaway Kelvin Sampson was trying to use as his defense.
From IU Media Relations:
Indiana University today (June 26) released the text of a further allegation that has been made against it by the NCAA Committee on Infractions. This allegation, called Allegation 6, is titled "failure to monitor," and follows five other allegations made against the university earlier this year by the NCAA. A hearing concerning these first five allegations was held on 14 and 15 June. The text of the letter citing this new allegation can be viewed at http://www.indiana.edu/~iunews/letter.pdf. Indiana University President Michael A. McRobbie said the University intends to defend itself vigorously against this additional allegation.
According to the Hoosier Scoop, a 4:30 press conference has been scheduled at Assembly Hall. More information is sure to trickle out from it and in the coming days. But wow: a preliminary glance at this puts IU at just as much fault as Sampson. Who would have thought that. (Certainly not me. This post might look a bit foolish now.) We'll have more as this develops.
I think Tom Crean just got a massive headache.
A year ago today, Big A tossed down the very first post on this here blog. (About Bud freakin' Mackey of all people.) Since then, it's been about the most gosh darn eventful time in IU's recent — or perhaps entire — history. To wit: we had Mackey and crack, Sampson phone problems, Senderoff's resignation, players getting suspended, and suspended, and suspended, Sampson phone troubles again, his dismissal, the Dakich take over, the team collapsing under the weight of it all, Dakich booting Bassett and Ellis, Tom Crean taking over, the whole damn team leaving and Crean recruiting everyone you haven't heard of under the sun. (We can all breath now. Phew.)
If you were to say we expected even a tenth of this stuff to go down, we would not have believed you. (This is how these things always go, it seems.) But hey, it was fun to cover and blog about. Sure: we would have loved for IU to storm their way to the Final Four, for Eric Gordon, D.J. White and Kelvin Sampson to cut down the nets in San Antonio, but things do not always go as we would have hoped.
Without confirming with E — though I know I don't need to — the reason this site has garnered any amount of success is because of Big A. The guy lives and breathes this blog and he churns out the posts day in and day out. Myself and E are tied up with other writing endeavors outside of the real jobs (I'm also incredibly lazy); without Big A this site ceases to exist.
Lastly, we want to thank each and everyone of you. Without the comments, the visits, the feedback and the tips, we wouldn't be nearly as enthused about the site, and what the future holds for it. To the commenters who have been here since the start, (hi Kelin and Jamie!) we thank you. To those that joined along the way and have made a community out of this place, we thank you. We hope we've done a good job with year one; we look forward to year two.
Go Hoosiers.


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2000 Lexus ES 300 • 6 cylinder Automatic •
Where is the in-bond fuel line located closest to the engine, which I can see when open the hood? Is there also a "out-bond" fuel line? Where can I find a graphic indicating the fuel lines?
April 7, 2011.
April 7, 2011.
1986 VOLVO 240 DL FUEL FILTER location & fuel line replacement instruction, fuel line has a hole where it runs along chassis Thanks
1 answer • 1986 Volvo 240 • 136,000 miles
I have a 2001 saturn sc2 recently it stopped turning on i replaced the battery thinking it was just that. less than a week later it wouldn't start anymore but when i turn the key all ...
1 answer • 2001 Saturn SC2 • 160,000 miles
Engine Performance problem 2000 Hyundai Sonata 4 cyl Two Wheel Drive Automatic 155000 miles Can you please tell me where the fuel line pressure valve is on a 2000 Hyundai Sonata? ...
1 answer • 2000 Hyundai Sonata
1996 Chevy Cavalier Hello everyone,my name Is Bill and my Cavalier the fuel line keeps freezing.Last year it did the same thing and my BIL told me the fuel filter was froze ...
1 answer • 1996 Chevrolet Cavalier


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Re: Safety of Hiking and snorkeling in Palau?
The currents while I was in Palau were not that strong. With fins, it was manageable. But for the first few minutes you are in the water, keep an eye on the coast and get a gauge for current movements.
The animals in Palau or the ocean in general are harmless. They are much more apprehensive of you than you would be of them. I did see a few sharks, but they kept their distance and ran off quickly. The fish were rather indifferent to us. Just watch out for the critters that do not offer forgiveness. The coral is sharp, the anemones sting and the urchins are not fun. These will only be an issue if you go in/out in shallow reef areas.
I do not see that if you have your own kayak, that you would be restricted from any islands. Often when we were coming back from out dives, we would simply beach at the nearest island when the clock struck lunchtime.
As for hiking, the islands are extremely thick with vegetation. Unless it is a designated path, you will be hard pressed to make comfortable progress through the bush. There are several WWII bunkers along the waterline that are hidden by the tree canopies. You can visit some of them, but I do not know what the likelihood is for you to come in contact with any left over ordinances if you go off the beaten path from there.
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New York Color Smooth Skin loose powder - Translucent
301 reviews
76% would repurchase
Package Quality: 2.4
Price: $
Package Quality: 2.4
Price: $
INGREDIENTSTalc, Zinc Stearate, Silica, Kaolin, Aluminum Starch, Octenylsuccinate, Ethylhexyl Palmitate, Calendula Officinalis Flower Extract, Imidazolidinyl Urea, Methylparaben, Ethylparaben, Propylparaben, Isobutylparaben May Contain: Mica, Iron Oxides
Age: 19-24
Skin: Combination, Fair, Not Sure
Hair: Brown, Other, Other
Eyes: Green
As light as this powder is, I'm lighter so this did not work for me as a translucent powder. From now on I know to stick to translucent powders that are stark White in appearance so I can be assured they wont leave a trace of color on my oh so pale skin. This powder will probably work for me in my tanner months of summer though, and it goes on pretty well so I will keep it around but no re-purchase for me (even though it is def dirt cheap!)
Age: 19-24
Skin: Combination, Fair-Medium, Not Sure
Hair: Brown, Other, Other
Eyes: Brown
The best. It costed 2.99 cad and does a perfect job of mattifying and evening out my skin. I am in shcok. This is the first loose powder that wowed me at first try. I'll update further when i've used this for a longer time. Right now tho, my face is immaculate. Lets hope it continues to wow me!! (FYI: NC25, dark brown hair/eyes.) - got it at shoppers drug mart @ richmond center.
Age: 30-35
Skin: Combination, Other, Not Sure
Hair: Brown, Other, Other
Eyes: Brown
For a drugstore product, NCP loose power just cannot be beat. I apply it over TM for a soft, matte finish. Not cakey or heavy at all. Yeah, sometimes I reapply in the afternoon - but that has more to do with my oily skin and light hand applying powder. The packaging is not ideal - I shake a little out into the cap and apply with a soft brush. Will keep repurchasing this one.
Age: 19-24
Skin: Combination, Fair-Medium, Warm
Hair: Brunette, Curly, Medium
Eyes: Hazel
I was in search of a loose powder as a setting powder for my foundation. I was using phasicians formula mineralwear and thought it was to heavy for my clear, 19 year old skin. after seeing such great reviews for this i thought i would try it. I like some NYC stuff, mostly eyeliners, but over the years I have found I didnt like a lot of their products. I also usually spend more money on foundation and powders because i fear that fake makeup look. However, i am very pleased with this stuff. It is very fine it looks very natural. It's staying power could be better, but it's no biggie, I just might have to touch up the T-zone with a compact powder on the go (Because you sure dont want to travel with it!) if it's a hot day, but I'm fine with minor touch ups. I wished it came in more colors, because the translucnt is very light, but it doesnt make me look flushed like some poweders do. The only thing I have to really complain about is that it is messy. I usually like sifters, but i think this one lets out too much at a time. I will be using this for now one. It's a great deal.
Age: 18 & Under
Skin: Oily, Other, Not Sure
Hair: Blond, Other, Other
Eyes: Blue
I usually avoid really cheap face powders since my skin is very sensitive and breaks out easily. However I noticed this had been getting very good reviews so I decided to try it. This is a very good powder. I got rid of the crappy puff and I use a brush to apply it. It sets my makeup and controls oil really well. I've been using this for over a month and it hasn't made me break out! =)
My only real problem with it is the packaging. I have to be really careful opening it since it's very easy to make a mess.
I might buy the darker shade next time since this tends to make me look more pale than I actually am. I highly recommend this to anyone who is looking for a good quality, inexpensive powder.
Age: 18 & Under
Skin: Combination, Fair-Medium, Not Sure
Hair: Brunette, Other, Other
Eyes: Hazel
I bought this on sale as sort of a multi-purpose thing...make my eyeshadow last longer, control shine, tone down blush...the list goes on. I got "Translucent".
How is it for controlling shine? Well, I've heard that loose powder is more for setting makeup...so for a loose powder this is pretty good. My face isn't really oily or anything, but I find this is good at sort of evening out my face and making it more matte. My nose and my eyelids are the oiliest part of my face. It tones down the shine on my nose, but if I don't touch up my makeup all day a bit of shine can pop out. Same goes for my eyelids. I like this for hot days: I can sweat a bit, feel my face, and find it has not a sticky feel, but a smooth powdery one!
Setting makeup? I haven't used it so much for that so far...I found it toned down my already neutral eyeshadow...not so good. I don't wear foundation or concealer, so I can't say about there. Good as a base for eyeshadow.
I read somewhere that powder was good for toning down blush...it's not bad at that.
Skin tone--I'm an FFF and this matches me nicely. I also used it on my arms one time, and it blended nicely there too, and my arms are much more tan than my face.
Packaging. Some people have complained about the packaging. I would prefer to have a lid that screws on, so I can take it with me, but it is handy to just pop the lid off when you're going out the door. They're so cheap, if you want to take it with you, just get the compact as well.
I've heard the sponge referred to as "a little hard pink sponge". It's not hard, it's soft. I like it for a light application, and my Mary Kay powder brush for a more matte application. I use the sponge more often because I don't like powder blowing around, but I prefer the matte-er finish so I guess I'll just have to be more adept with the brush. The shaker must be removed to dip a brush...the shaker is good for the sponge though. You can remove it not too messily if you're careful.
Overall, I like this product and would buy again, perhaps also the compact.
P.S. Some people think it's like Cornsilk...you're right, they're made by the same company. Never tried Cornsilk, but this is what I imagine it to be like. continued >>
Age: 36-43
Skin: Oily, Dark, Warm
Hair: Black, Relaxed, Coarse
Eyes: Brown
This is a love/hate product. I know some have said it is a cheaper MAC blot. I didn't like it. I'm super oily and MAC blot helps control the oil perfectly. This one does not, for me. It did not control oil and it left a chalky finish. I am a DDD (NW45) and I realize it's translucent but......not for me. I'll stick w/MAC.
Age: 25-29
Skin: Normal, Other, Not Sure
Hair: Brunette, Other, Other
Eyes: Brown
I got one of these in Translucent and one in Naturally Beige during a buy 1 get 1 50% off sale at RiteAid (regularly $2.99 each). The translucent is definitely a good color match for me. It's a light skin color, whereas Naturally Beige is substantially darker with a pink cast and is too dark for my skin. This powder is light and absorbs oil well. A terrific value even at regular price. Comes in a 20g plastic sifter jar with a snap on lid. Ingredients are: Talc, Zinc Stearate, Calcium Silicate, Kaolin, Aluminum Starch Octenylsuccinate, Oryza Sativa (Rice) Starch, Avena Sativa (Oat) Kernel Flour, Boron Nitride, C12-15 Alkyl Benzoate, Isopropylparaben, Isobutylparaben, Butylparaben, Calendula Officinalis Flower Extract, Isopropyl Palmitate, Quaternium-15. May Contain: Mica, Iron Oxides, Titanium Dioxide, Ultramarines. Made in U.S.A.
Age: 30-35
Skin: Normal, Fair, Warm
Hair: Brown, Straight, Medium
Eyes: Green
Beautiful results! I'd always used the $20 Elizabeth Arden loose powder until I tried this. I've used it for years--you can't go wrong. Much better than traditional drugstore-brand loose powders like Coty and Cornsilk--it is not yellow or orange at all, just soft clean-looking color.
Age: 44-55
Skin: Very Oily, Dark, Not Sure
Hair: Black, Other, Other
Eyes: Brown
I have use them all. This is simply the best, better than all the rest. The price $2.50.CAD.Translucent is truely that. The only thing that I did not like about this powder was the powder puff that comes with it. HIGHLY RECOMENDED.
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Resolution: standard / high
Figure 14.
Peak timing: effect of sampling of the mobility network limited to the top 500 airports. Difference in the median peak weeks in the reference stochastic forecast output (SFO) set, where the full mobility dataset was considered, and the top 500 scenario, for the 500 busiest airports, as a function of the median peak week in the reference SFO set. Dots are color-coded according to the corresponding airport's climate zone. In the inset, we show the box plot indicating the distribution of the differences (in days) between the peak week of the reference SFO set and the SFO set considering only the top 500 airports. The differences were considerable, with median differences of about 3 weeks.
Tizzoni et al. BMC Medicine 2012 10:165 doi:10.1186/1741-7015-10-165


text:
Friday, November 08, 2013 12:09 a.m.ADD TO CALENDAR
West Hollywood CA USMap
DIEM is an innovative, one-day symposium to inspire, educate and encourage good design. This year, legendary journalist and design host for KCRW, Frances Anderton, will be hosting and curating the day-long event, which takes place in the West Hollywood Design District.
For more info: www.DIEMevent.com
West Hollywood Design District Showrooms: Christopher Guy, Leica, Niche, Poliform-Varenna, Rose Tarlow Melrose House and Woven Accents


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Benchmark and the RIBA Stirling Prize
Benchmark is proud to be sponsoring the RIBA Stirling Prize for a second year and the opportunity to be working closely with RIBA and AJ on this prestigious event
It has been a great year for Benchmark with the launch of Benchmark Connect, a pre-engineered multi-spanning unitised wall system that has excellent thermal, structural and fire performance and can fast track your build time whilst providing the ideal platform for the Benchmark façade range.
Recently launched is Benchmark Evolution, our latest development in insulated panel technology. Evolution is a stylish, sleek, laser flat panel with a unique range of design features that allow maximum design flexibility in the creation of a truly bespoke system.
We would like to wish the six shortlisted practices the best of luck and look forward to seeing who is crowned the 2011 winner!
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Pooled Connections - EJB Shutdown
Stan James
(instanceof Sidekick)
Ranch Hand
Joined: Jan 29, 2003
Posts: 8791
Jun 23, 2005 09:53:00
We have a vendor framework that currently opens and closes an MQSeries connection for each request. We'd like to run a proof of concept pooling these connections to see if we get a useful performance gain. I have no problem making an object pool, but I'm concerned that at server shutdown we may leave a lot of connections open on the QueueManager end.
Is there a shutdown event in the
container that I can use as a trigger to close all the connections in my pool? Or a better idea entirely?
Do you know any specific MQ connection pooling solutions?
This is WebSphere 5.0.1, *not* Enterprise. I think some of this is built into the Enterprise version, but we're not there for some reason.
A good question is never answered. It is not a bolt to be tightened into place but a seed to be planted and to bear more seed toward the hope of greening the landscape of the idea. John Ciardi
Valentin Tanase
Ranch Hand
Joined: Feb 17, 2005
Posts: 704
Jun 23, 2005 15:03:00
Hi Stan,
Without being a WAS expert I can provide you two hints: one is to use JMX and MBeans. I know you can develop listener classes that can listen for notification when the state of an MBean changes. For example you can locate any of the runtime MBeans and check whether the server is running or not. Another idea is to use a similar approach with the way the container implements connection pooling. In a nutshell you can write a simple method that checks if the connection is healthy and do the check in order to retrieve/return the connection to the pool. This way you can make sure that your clients get only available connections. I hope this will help.
I think, therefore I exist -- Rene Descartes
I agree. Here's the link:
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I have very mixed feelings about my wedding at the lakeshore, so I will first start with the pros. The venue itself is beautiful. The lake setting and all of the rooms were the perfect location for our wedding, and despite the rain it was as beautiful inside as it was outside. There was a nice big locker room, making it the perfect place for the hair stylists and makeup artist to get us ready. Jerry the catering manager was responsive and attentive and always met with us whenever we had questions, which was often. Now for the cons. Sarah the wedding coordinator was new to the lakeshore when we first signed the contract. We had several meetings with her and Jerry to discuss the fine details (extra appetizer, remove trees, certain potatoes, bring fruit out for desert, ceremony line up/order). We had confidence until the day of the rehearsal, which was a disaster! Sarah asked me several times what the line up was even though we had discussed it before. She asked me what my songs were and about the length several times, even though I told her I could not think of them. Instead of taking charge, she was basically asking all of us how to do the ceremony. She made me completely stressed out because I was already overwhelmed and not prepared to be fired with questions that day. On the day of, despite promising she would help with the set up, she was nowhere to be found. My mother, father, Jerry, the custodians and the waitstaff all helped set up but she did not contribute to the process. During the wedding, it seemed like we had not met with her at all, because all of the things we had asked for were not done. There was no fruit with desert, no vegetables on the plate, the trees were not removed, she did not line up the bridesmaids for the ceremony (my mother did), and I did not even see her until the end of the night. This is why I say I have mixed reviews, because most of the staff was attentive and the wedding was beautiful in spite of her.
Perfect location for our ceremony outside by the water and our reception inside the ball room. The staff was great and Andre, the catering manager, goes above and beyond to make sure everything is perfect!
Andrea was a sweetheart to work with. The food was perfect and I loved that we had the bar room to have guests stay during cocktail hour. Andrea was so helpful in getting everything set up the day before and helping with table arrangements. She put special touches to the food (like raspberries in the champagne) and allowed us a free tasting before hand at the restaurant to try all the food (don't eat before you go!).
We had our outdoor wedding and reception at Lakeshore YCC, and I can't say enough great things about the venue and the staff there. The contract included a wedding coordinator who took care of all of the details on the day of the wedding. Beautiful setting, very flexible staff, and quality service. They even let us do a paper hot air balloon lift off over the lake after sunset. Unforgettable!
Andrea was incredibly helpful in planning our Reception. Andrea, as well as her staff, took care of nearly every detail without question making our night completely stress free. Her attention to detail was exceptional and her staff was very professional. I would recommend the Lake Shore to anyone looking to host a reception in one of the most beautiful locations Central New York has to offer.
The Lakeshore was perfect. Every detail was exactly how I planned. I did not have to worry about anything. We had the ceremony outside and it was beautiful. Andrea was great to work with and took care of every little detail!! I would highly recommend the Lakeshore to anyone. The food and service were excellent as well.
What an amazing experience! I planned every detail of the wedding and even I was shocked how beautiful everything turned out. Lake Shore made everything so easy! idropped everything off and without explanation turned it into the perfect day! Book early, there fill up fast. And I highly suggest getting married on the lawn out front right on the lake, the pictures are amazing!


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The Godfather: 'Jesuit Pope Francis / America Under Siege' [ReligiousMatrix]
- Uploaded by Ur_lnner_Voice on Aug 29, 2014
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The Vatican and the many secrets that the media never brings to light are revealed in the latter part of the video. Vatican Inc is probably the most powerful and influential organization on the planet despite the scandals that surface from time to time. The Jesuit Order is a fascinating complex system of deception yet Jesuit Universities are regarded as centers of brilliance. The Jesuits are the masters steering World Government. With links to the Mafia and other secret societies the Vatican is truly a super-force.


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Antipasti w/ Champagne-Orange Vinegar
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This is a simple and easy recipe to prepare this out you will definitely like this just try this out.
Added on Mar 24, 2010 by Samson
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While we're big fans of summer, there are some things we could do without (bugs!). But we definitely couldn't do without all the summer pies that are happily baked in warm home kitchens this time of year. And in honor of a great summer ahead of us, we put out a search for the best summer pie. And amazing summer pies we received. From the submissions we gathered a creative collection of pie recipes -- apricot hazelnut, summery grape, even grilled cherry pie. While we'd love to try all of them, one recipe needs to be named the BEST summer pie. So we leave it up to you. Vote for your favorite pie recipes and decide which will make it to Round 2.
Click through the slideshow below and cast your vote!
This is my family's absolute favorite way to eat raspberries during the summer months. Although cranberries may seem like an unusual addition, they add pleasant tartness and complexity to the pie. We loved this recipe so much, my husband and I served it at our wedding in place of cake last summer! Cran-Raspberry Pie Ingredients: 1 recipe your favorite pie dough (for a double crust pie) 1-1/4 cups sugar 1/3 cup all-purpose flour 1/2 cup dried cranberries 5 cups fresh raspberries 2 tsp finely shredded lemon peel Milk (optional) Additional sugar (optional) Directions: On a lightly floured surface, flatten one half of the pie dough. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. In a mixing bowl combine the 3⁄4-1 cup sugar and the flour. Stir in the dried cranberries, berries and lemon peel. Gently toss mixture until well coated. Transfer berry mixture to the pastry-lined pie plate. On lightly floured surface roll remaining dough into a 12-inch circle. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for steam to escape; place on filling and fold edge under bottom pastry. Flute edge as desired. If desired, brush pastry top with a little milk and sprinkle with additional sugar To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375°F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.
It's the textures and the luxurious lemon cream that make this the finest lemon meringue you will ever eat: an almond butter crust, a sweet puff of toasted meringue, and an intense, silky lemon layer give you a close-your-eyes moment only the best forkful can command. Melt-in-your-mouth Lemon Meringue Tart For the lemon cream: 1 1/3 cups sugar Finely grated zest of 3 organic lemons 4 large eggs ¾ cup freshly squeezed lemon juice (4-5 lemons) 2 sticks plus 5 tablespoons (10 ½ oz.) unsalted butter, room temperature, cut into 1-inch pieces For the press-in crust: 1 2/3 cups unbleached, all-purpose flour 1/4 cup sugar 1/4 cup slivered almonds 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes 1 large egg, lightly beaten For the meringue: 4 egg whites, room temperature 1/8 teaspoon cream of tartar 1 cup sugar Powdered sugar for garnish For the lemon cream (can be made in advance): Bring a few inches of water to a simmer in a saucepan. Place the sugar and zest in a large metal bowl that fits over the pan of simmering water as a double boiler (without the water touching the bottom of the bowl). Off heat, work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, then the lemon juice. Place the bowl over the saucepan on medium high heat. Cook, whisking constantly, until the curd reaches 180°F. The mixture will start to thicken and the whisk will leave tracks as it heats up. At 180°F, remove from the heat and strain the curd into the container of a blender (or food processor); discard the zest. Let the cream rest and cool slightly, stirring occasionally, for about 10 minutes. Turn the blender to high and incorporate five pieces of butter at a time. Turn off the blender and scrape down the sides of the container as needed while you're incorporating the butter. Beat for an additional three minutes after all of the butter is in. Pour into a container, press a piece of plastic wrap against the surface to create an airtight seal, and chill for eight hours or overnight. The curd keeps for four days, chilled. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell. For the press-in crust (can be made in advance): Blend the flour, sugar and almonds in a food processor until the nuts are finely ground. Using on/off turns, cut in the butter until a coarse meal forms. Add the egg and blend just until dough forms. Gather dough into ball; flatten into a square 1-inch thick, wrap in plastic, and chill 1 hour. Line the bottom of a 10-inch round removable bottom tart pan with parchment paper. Cut the dough into 1-inch slices. Lay the slices in the bottom of the pan and push them together, closing all fissures tightly. Press the bottom of a glass against the dough to flatten and smooth. Then line the edges of the tart with slices of dough placed horizontally around the fluted edges. Press this dough into the bottom of the crust and into the fluted rim. Refrigerate the crust for one hour. Preheat oven to 375°F. Bake the crust until golden brown, about 17 minutes. Remove the crust from the oven. You will notice that the crust is somewhat puffed up; this should be tamped down with the bottom of a glass or similar flat, heavy tool. Cool the crust and then remove the fluted ring by setting the tart pan over a jar and letting the ring fall to the counter. Use a flat metal spatula to lift the tart off of the metal tart pan bottom. Place on a serving plate to fill with curd and top with meringue. For the meringue (make the day the tart is to be served): Be certain that the egg whites contain no trace of yolk and that they are room temperature. In a mixer fitted with the whisk attachment (or with a hand mixer, or with a hand-held whisk in a bowl), beat the egg whites with the cream of tartar just until soft peaks form. Careful not to take the beating too far at this stage. Pour ¼ cup of the sugar in as the whites are beating. Continue to add the sugar ¼ cup at a time, slowly, until it is all incorporated and the whites are shiny and stiff. Use a ½-inch piping tip to pipe the meringue on the tart, or spoon it over the tart making swirls and indents with the back of the spoon. Be sure the meringue reaches all the way to the edge of the tart crust. Brown the meringue either by skimming the edges of the meringue with a kitchen torch, or placing the tart in a 350 degree oven just until the top of the meringue is lightly browned. Sift powdered sugar around the edge over the tart, and serve chilled. Serves 8.
This pie is always a favorite her at our house i always make two or more and share them with friends. White Pie Ingredients: 2 cup milk 2 egg whites 3/4 cup sugar 1/2 cup sugar 1/2 cup flour 1 tsp vanilla 1/4 tsp salt 2 tsp margarine Directions: Mix flour and sugar3/4 c.sugar,salt, stir unto milk and cook until thick. Add margarine. Set aside to cool compleaty.can put in frridge to cool. Whip egg whites with 1/2 cup sugar until stiff peaks form. Add this to the cooked(cooled) mixture.add vanilla and stir together. Put in baked pie crust,top with cool whip, sprinkle with a few pecans chill and enjoy.
This apricot hazelnut pie is almost like a cobbler in pie form, having both crunchy and smooth textures from the fruit and nuts and a smaller percentage of fruit to crust. It's tart and sweet in the same bite being an easy sumer pie to love. Apricot Hazelnut Pie Ingredients 6 apricots 3.5 oz soft butter 3.5 oz toasted and ground hazelnuts 2.8 oz powdered sugar 2 eggs 1 pie shell Instructions Wash and dry the apricots, cut them in half, remove the stones. Sprinkle the cut sides with a little sugar and set aside. Preheat the oven to 350 degrees and toast the hazelnuts for about five minutes or until fragrant. Place the butter and icing sugar into a mixing bowl and beat until light and fluffy. Add the ground hazelnuts and mix well. Add one egg at the time and beat until all combined. Pour the mix into the pre baked pie shell. Place the apricots on the dough, cut side up. No need to push them in, as the dough will rise when baking. Place in preheated oven 350 degrees and bake for about 40 minutes.
Mixed Berry Pie Ingredients for the pie: 1 recipe for Shortbread pie crust 1-1/2 pints fresh blueberries 3 pints blackberries 1-1/2 pints strawberries 3 tbs cornstarch 2 tsp lemon juice 1/2 cup sugar 1/2 teaspoon cinnamon Ingredients for crumb topping: 1 cup granulated sugar 3/4 cup flour 1 stick of cold butter cut into pieces. Directions: Place all crumb topping ingredients in a food processor and pulse until combined (about 12 times). Set aside. Preheat oven to 400 degrees. Make pie crust and set aside in the refrigerator. Rinse fruit and cut tops off strawberries. Cut strawberries into quarters or eighths so they are closer to the size of the other berries. Place fruit in a bowl and add sugar, lemon juice, corn starch and cinnamon. Mix together and let sit for 15-20 minutes. While fruit is resting remove pie crust from refrigerator and place on a lightly floured surface. Roll out dough to the size of your pie plate. (Be careful here -- the dough is very sticky). Place dough in pie plate and trim edges. Add fruit mixture. Add crumb topping to top. (I always and only make a pie with a crumb topping -- I've never been enough of a fan of a pie crust to put it on top too. ) Bake at 400 degrees for 50-60 minutes.
The crust is the key to a great hand pie along with a tasty filling. This crust recipe is light, crispy on the outside with a bit of sweetness and the hint of vanilla bean makes it interesting. The filling screams summer and the cardamom adds the extra flavor component that brings the entire hand pie together. It is a two to three bite pie packed with flavor! Apricot, Blueberry and Cardamom Hand Pies by the AuthenticSuburbanGourmet Makes 18 Hand Pies Pie Crust 2 ½ cups all purpose Flour 1 ½ sticks cold salted butter (3/4 cup), cut into ½ inch cubes ¼ cup vegetable shortening, cold 1 tbs sugar ¼ tsp vanilla bean ½ tsp salt 2 tbs crème fraiche 5 to 7 tbs ice water Mix together the flour, butter, shortening, crème fraiche, salt, sugar and vanilla bean in a bowl with your fingertips or a pastry cutter until the mixture resembles pea size lumps. Add 3 tbs of water and mix with a fork or your fingers. To test, squeeze a small handful of the dough until incorporated. Add 1 to 2 more tablespoons of water until incorporated and dough forms a ball. Using the heel of your hand, press the dough flat once or twice to ensure the butter is well distributed. Be careful to not overwork the dough. Divide the dough into two balls and flatten. Wrap with plastic wrap and chill for two hours. Filling 2 cups apricots, diced small ¾ cup blueberries 3 tbs sugar ½ tsp cardamom (use less if desired) 1 tsp Cointreau 1 tsp lemon zest Pinch of salt Add all of the above ingredients to a medium bowl and stir together. Let sit at least one hour to develop the flavors. Assembly Preheat oven to 350 degrees. Remove dough from refrigerator to warm up for about 5 to 10 minutes. Use a large surface to roll the dough out. Lightly flour the surface and have plenty of flour available to prevent sticking. Flour the top of the dough to prevent sticking to the rolling pin and add more as required. Roll the first disk of dough out between 1/8 and ¼ inch thick. Using a 4 inch round cookie cutter, cut as many circles as possible. Gently repeat the process until the dough is utilized. Next you will want to repeat the same process with the second disk of dough. Make an egg wash by using one egg and a tablespoon of water. Add to a small bowl and whisk until a light yellow color. Place 6 to 8 circles of dough onto a baking sheet that is either non-stick or lined with parchment paper. Using a pastry brush, lightly apply the egg wash to the entire surface of each circle of dough. Add about 1 tablespoon or a bit less of the fruit mixture to one half of the dough while leaving a half inch of dough exposed. Gently fold over the dough and lightly press with your fingers to seal the hand pie. Use a long pronged fork to make indents around the edges. Use a sharp knife to add 2 to 3 slits on top of each pie to allow for air to be released. Lightly brush each completed hand pie and sprinkle with turbinado sugar on top of each one. Cook for 25 to 30 minutes or until golden brown and fruit will be bubbling. Remove from baking sheet and let cool on a wire rack.
"Even if it weren't summer, the tropical flavors of the banana cream and coconut milk whipped cream are sure to make you think of vacations in the sun." Banana Cream Pie with Coconut Milk Whipped Cream From the kitchen of David Biller Makes two 9-inch pies, 8 to 12 servings per pie Pie Dough 3 ½ cups all-purpose flour, divided 1 cup unsalted butter, frozen and grated by box grater ½ cup Crisco butter-flavored shortening 1 egg ½ cup water 2 tablespoons sugar 1 tablespoon vinegar 2 teaspoons salt Banana Filling 4-5 bananas, not overripe 2 packets banana instant pudding mix Simple syrup (¼ cup sugar and ¼ cup water) Coconut Milk Whipped Cream 1 can coconut milk, chilled overnight in refrigerator 1 cup heavy whipping cream 4 tablespoons powdered sugar 1 teaspoon vanilla extract For the pie dough: Add 2 ½ cups flour to a large mixing bowl. Add the butter and shortening to the flour and mix roughly. Combine until the butter is mostly mixed into the flour, between cornmeal- and pea-sized pieces. In a small bowl, beat together the egg, water, sugar, vinegar and salt. Make a well in the center of the flour and pour the egg mixture into the well. Mix until the dough resembles soft cookie dough. Gradually add the remaining 1 cup flour until the dough is easily kneaded by hand without sticking. Cover dough with plastic wrap and chill in the refrigerator, for 20 to 30 minutes. Preheat oven to 400 degrees Fahrenheit and place an upturned jelly roll baking pan on the center rack. This preheated baking pan will help to set the bottom of the dough while baking. Divide chilled dough in half and knead separately. On a lightly floured surface, roll dough half to approximately 1/8 inch thickness (each half will make a 10.5"-11" circle). Move the dough rounds to your pie plates and press into the plate. Using a fork, dock the pie shells along the bottom and sides. Use parchment paper and pie weights (or uncooked beans) to line the pie. Reduce the oven temperature to 370 degrees, bake for 15-18 minutes. Remove the parchment paper and weights, reduce the temperature to 350 degrees and bake for an additional 12-16 minutes. Remove to a wire rack and let cool. For the filling: In a small saucepan, combine equal parts water and sugar. On medium high heat, bring the mixture to boil. Allow to boil briefly so that the sugar is thoroughly dissolved. Remove mixture from heat and allow to cool. Slice one banana and toss with the sugar syrup. This will be used on the very top of the pie, and the syrup helps to prevent browning. Set aside soaking bananas. Prepare the banana pudding as indicated on packet. You may substitute homemade pudding if your time allows. In the bottom of baked pie shells, slice and layer unsoaked bananas. After completing one layer, add a layer of banana pudding. Repeat another layer of banana slices and finish with the last of the banana pudding mixture. Decorate top with coconut milk whipped cream, and add sugar-soaked banana slices. Shake off excess sugar syrup before adding such slices. It works best to create an outer ring with the whipped cream, and layer the sugar slices in the center. For the whipped cream: After chilling the unopened can of coconut milk, the heavier coconut cream will float on top of the coconut water. Use a spoon to skim only the coconut cream into a chilled mixing bowl. Add the heavy cream, sugar and vanilla to the mixing bowl. Beat on medium until semi-soft peaks will form in the cream. You may place directly on the chilled, filled pie, or you may keep in the refrigerator for 3-4 days. Serve pie chilled, with extra whipped cream as desired.
These Pecan Chewies were made by my mom every time my uncle visited. They're the perfect little 2-bite pie...and topped with ice cream, they're even better. Pecan Chewies Crust: 3 oz. cream cheese, room temperature 1 stick (1/2 cup) salted butter, room temperature 1 cup sifted flour filling: 2/3 cup chopped pecans 1 egg 3/4 cup light brown sugar 1 tbs salted butter, room temperature 1 tsp vanilla dash kosher salt Preheat oven to 325. Beat together the cream cheese and butter until combined. Stir in the sifted flour until it forms a dough. (This will take several minutes of stirring, but it will come together.) Wrap in plastic wrap and place in the refrigerator. Toast the pecans: Place the pecans on a cookie sheet and bake for 5 minutes. Remove from the sheet and set aside. Beat together the egg, brown sugar, butter, vanilla and salt until smooth. You may see a few tiny bits of butter; that's ok. Remove the dough from the refrigerator and roll into 24 balls. Place the balls in an ungreased mini muffin tin, and press the dough into the bottom and sides of the cups. Divide half of the pecans among the 24 pastry-lined muffin cups. Use a teaspoon to add in the egg/brown sugar mixture. (If you get messy like I did, just wipe the pan with a damp paper towel before baking.) Top with the remaining pecans. Bake for 20-25 minutes, or until done. Cool on a wire rack in the pan for 5 minutes. Remove the pecan chewies from the pan, using a knife to go around the edges if needed, and cool completely on the wire rack.
How did I come up with this? I decided to use the grapes because while testing a recipe for broiled pork & grape skewers, I discovered how amazing grapes become once they are heated. They turn so much sweeter and literally burst once you bite into them. Mini Grape Pie Ingredients: 1/3 cup butter at room temperature 1/4 cup sugar 1/2 egg (I took an entire egg, whisked it with a fork and then used 1/2 of the mixture) 1/2 teaspoon vanilla 1/2 teaspoon lemon zest 1/2 teaspoon baking powder pinch salt 1-1.5 cups flour a bunch of red seedless grape Directions: Preheat the oven to 375. Cream the sugar and butter for a minute. Add egg, lemon zest and vanilla. Mix together. Combine dry ingredients and incorporate into the wet ingredients. Once the dough is holding together, make it into a ball, cover with plastic wrap and refrigerate for 30 minutes. Spray your baking container with oil spray (or use butter). Using 1/2 of the dough make the bottom part of the pie: I simply molded the dough to fit the shape of my dish using my fingers. Put enough grapes on top of the dough to cover it. Cover the grapes with the second half of the dough. Make a few slits. Bake for 20-30 minutes till golden brown. Note that this recipe makes 1 mini pie (about 7 x 4 inches). You can double or triple the recipe to make a larger one.
This Strawberry Yogurt pie is a light, delicious, satisfying summer treat!! Strawberry Yogurt Pie Pie: 16 oz. fresh strawberries 16 oz. heavy whipping cream 2 8 oz. containers strawberry yogurt (I used Chobani) 6 - 9 Tbs sugar (divided) Crust: 1 cup pretzels crushed 2 Tbs sugar 6 Tbs softened unsalted butter Mix pretzels sugar and butter together. Press mixture on bottom and up sides of a 9-inch pie pan sprayed with Pam. Cook at 350 degrees for 10-15 minutes. Cool completely. Rinse and slice strawberries. Save three or four of the whole berries for garnish. Sprinkle 2-3 tbs. of sugar over sliced strawberries. Refrigerate strawberries while preparing pie. Whip heavy cream with mixer. Add 3-5 tbs. of sugar to cream. Stir yogurt to mix the fruit at the bottom of the container. Fold the yogurt into the whipped cream. Fold the sliced strawberries into the yogurt mixture. Pour the entire mixture into the cooled pretzel crust. Garnish the top of the pie with reserved whole strawberries. Freeze the pie for 2-4 hours... Bon appetit!
This pie has a LOT of filling; kind of a Hungry Man style I guess. The bottom crust was perfect and the pie was amazing; by the way, this pie was cooked on the grill indirect heat, lid down (on a Big Green Egg Grill). Cherry Blueberry Pie (On The Grill) Ingredients: 1 pkg. refrigerated pie crusts ½ cup sugar 2 Tbs cornstarch ¼ Tsp ground cinnamon 2 cans (21 oz.) tart cherry pie filling 1 ½ cups fresh organic blueberries 1 egg white 1 tsp water 1 tsp sugar Directions: Preheat the Big Green Egg (BGE) to 425 degrees; with plate setter legs up (indirect). Press one pie crust into your Emile Henry Pie Plate. In a large bowl mix your sugar, cornstarch, cinnamon. Stir in the cherry pie filling and blueberries then spoon into the crust. Cover the pie with the second crust and flute the edges. Cut a hole in the center and decorate as you deem appropriate. Place in BGE (I recommend using a cover for the edges to reduce burning, especially for beginning pie bakers like myself) and bake for 35 minutes (lid down) and check. Depending on your temperature control on the BGE it will be finished in 40-45 minutes on the outside. If it runs a little hot, e.g. 450, just check earlier.
Why is this pie so delicious?- The combination of Two kinds of cream (custard, cream cheese meringue cream), sweet custard and sweet sour cream cheese meringue cream. Just creamy goodness. Strawberry Cream Cheese Meringue Pie Pie crust ingredients: 4 oz Graham Crackers 6 tbs butter, melted Custard cream ingredients: 2 egg yolks 2 tbs corn starch 6 tbs sugar 1 cup Milk 1 tbs butter Cream cheese meringue ingredients: 2 egg whites 3 oz cream cheese 1 tbs sugar 4 tbs plain yogurt 1 tsp lemon juice 8-10 strawberries, halved Directions: Crush graham crackers in a food processor. In a bowl, combine melted butter and crackers. Mix well. Transfer to a lightly greased 9-inch pie pan and with hand, press mixture firmly on the bottom of the pan. Let stand. Make custard cream. In a bowl, combine six tbs of sugar and two tbs of corn starch. Mix well. Add ¼ cup of milk and whisk well. Then add two egg yolks and the rest of one cup of milk little by little. Whisk well. Heat in a microwave for one and half minutes. (Uncover) Whisk well. Then put it back into a microwave and heat for one minute. (If it is still not thick enough, heat in a microwave for another 30 -60 seconds). When the custard is thick enough, add butter and mix well until smooth. Make cream cheese meringue. In a bowl, beat cream cheese and add one tablespoon of sugar, three tablespoon of plain yogurt and one teaspoon of lemon juice. Mix well. In another bowl, whip egg whites until stiff peaks are just about to form. Then add to the cream cheese bowl little by little. Mix until well blended. Pour the custard cream on the crust then cream cheese mélange. Bake at 425 degrees F for 6-7 minutes or until mélange browns. Put strawberries on top. Chill in the refrigerator for 1-2 hours.
Here is my recipe for a fun, summer treat. It is often requested at summer parties. Frozen Hot Cocoa Pie Ingredients: 1 3 oz. package cream cheese, softened 3 individual packages Hot Cocoa Mix (marshmallows are great) 1/3 cup milk 1 8 oz container frozen whipped topping, softened 1/2 tsp mint extract, optional 1 9-inch premade chocolate cookie crumb crust 1 cup chocolate chips or small nonparallel candies Whipped cream Chocolate sauce In large bowl, beat the cream cheese, hot chocolate mix, milk and mint extract (if desired) until smooth. Fold in whipped topping. Pour into pie shell. Freeze 8 hours or overnight. Garnish with chips, cream and chocolate sauce.
Winter, Spring, Summer or Fall, this pie has it all!! Caramel Apple Pie Ingredients for pie crust: 1 ½ cups flour ½ teaspoon salt ½ cup plus 1 Tbs vegetable shortening, cold 2-3 Tbs ice water Directions for pie crust: In large bowl, combine the flour and salt. Using a pastry blender or two knives, cut in the shortening until mixture is coarse and crumbly. Sprinkle on the water, 1 tbs at a time, while tossing the mixture with a fork. Gently gather up the dough with your hands and pat firmly into a ball. This is best used immediately. Press dough into a 6" circle and roll out between two sheets of wax paper. Take off top waxed paper and replace. Flip pie dough (still between wax paper) and remove top sheet. Slide hand under bottom sheet of waxed paper and center pie pan upside down over the dough. Keep one hand under the bottom sheet of wax paper, and while holding pie pan, flip the dough into it. Trim the edge leaving a ½" overhang. Fold under and crimp. Filling ingredients: 1 cup sugar ¼ cup flour 1 tsp cinnamon 6 apples, Honeycrisp, Rome or Jonathan, peeled and sliced thinly ½ cup Marzetti caramel apple dip 2 tbs milk Crumb ingredients: 1 cup flour ½ cup brown sugar ½ cup butter, cold Directions: Mix sugar, flour and cinnamon. Add sliced apples to this and toss. Transfer to pie plate pastry. Combine 2 tbs of the caramel with 2 tbs milk in microwave on medium heat, stir. Drizzle over the apples. (In the fall, I decorate the border with pie crust leaves.) Combine flour and brown sugar. Cut in butter into coarse crumbs. Add crumb mixture on top of apples. Cover edge of pastry with foil for half the cooking time. Bake pie for one hour at 350 degrees. Cool 10 minutes. Drizzle with the remaining warm caramel (heat slightly in microwave before drizzling)
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Anyone else have a moment of glory when they realized it's purpose? I'm pretty sure it was at this moment I decided to become an engineer.
actually, it makes me want to be an engineer less, I thought there was some crazy mechanical trick of pizza, that if you pierced just three slices, it would keep the whole sucker together.
The idea that they don't hold the pizza together at all, and is just a tiny table....makes me want to change my major =[
Oh you mean like just now?
That's so sad.... I never realized that's what they were for.
They also stabilize the cheese.
You're all wrong. They are to restrain the pizza from struggling; as pizzas are shipped live.
They are also there to provide a surface for the toppings to play cards while the lid is closed and in transit. It's like Toy Story, but greasier and hotter.
Go on...
I have always been unclear on the pin through the butterfly thing. I am not sure I could love butterflies enough to collect them but hate them enough to pin them alive.
You don't pin them alive. You crush their thorax so they suffocate to death first. Then you pin them.
phewww... I thought you were going to hurt them, wait, what...
I heard you trap them in a jar to suffocate them, stops you messing up your specimen
Not for lepidopterans. If they're a moth or butterfly, they'll destroy their wings by beating them against the side of the jar. If you want a good specimen, you have to kill them manually.
For insects with hard bodies, you'd put them in "killing jar"- a bottle with plaster in the bottom, soaked with a toxic chemical. They breathe in the chemical, and this kills them. Traditionally that was cyanide, but now people use less toxic stuff.
For insects with soft bodies (i.e. grubs) you just drop them in a jar containing 70% ethanol:water mixture. They'll drown in that, and the alcohol will preserve the body.
Well damn. /thread
Hand stacked in convenient 200 pack bags
Gee, I would pay to be that guy.
When I was a kid, our pizza place would put a ball of dough in the middle to the same end. My brother and I would fight over it.
That's awesome because it is not going to end up in a landfill for such a temporary and nit-picky purpose.
And it's delicious!
I don't think it's nit picky. Granted, most times the top of the bos is not going to touch the pizza, but sometimes, especially when stacking the boxes with other smaller items, it can fold in. The boxes are made of paper and so you end up with paper taste in the pizza.
Still would prefer a wad of dough, though.
I don't think it's nit picky. Granted, most times the top of the bos is not going to touch the pizza, but sometimes, especially when stacking the boxes with other smaller items, it can fold in. The boxes are made of paper and so you end up with paper taste in the pizza.
It's pretty nit-picky in the scheme of things.
In the grand scheme of things, everything's nitpicky, so pick a new argument.
I recall that as well. It seemed to be a collection point for all the grease in the centre of the pizza too. mmmmmmmmmmmmmm
It could have been the hot cheese melting the polypropylene too..
Uncooked dough? Did you eat it?
we had the same thing when i was a kid. the doughball was cooked with the pizza and was delicious.
My pizzas still come with it. It's pretty good, but somewhat dry! They also used to put those lid supports, but for some reasons they don't anymore. I'm guessing the dough ball is enough to prevent the box from crumbling.
Remember them? They still use them. Or am I wrong?
I remember them from last night.
I don't get it. You didn't mention anyone's mother!
suck on it trebek suck it long and suck it hard
That's what she said.
Yep, the pizza place down the street from me uses them.
Yes they do. At least in NYC / Long Island they do.
By any chance have you been to Gino's in Long Beach?
I know a good gyno if you need one.
in NC they do too...in fact pizza hut and dominoes use them..
We still use them at my work as a support for the boxes if a lot of pizzas are going to be stacked on top of eachother. That's basically it.
my family called them mini tabes
my family used to fight over who would get them after the pizza is done.
Yep, pizza shop in town uses them still. Good pizza, too.
Pizza Hut still uses them over here. Sometimes.
they reminded me of a table that a mouse could use. but only had 3 legs
I used to cut off the tip of the pizza slice and put it on the tiny table, and then eat the mini-slice. It would have taken an hour to eat a single slice if I hadn't always run out of patience after the first few times.
On a related nit picking note. My sister and I used to share oranges. She would peel it and give me a slice. I would eat each of those little juice holding little bubbles and eat them one at a time.
It took me longer to eat that one slice than for her to finish the rest of the orange.
I went upstairs and asked my wife if she remembered them, she said with a totally straight face "Yeah, they are tables. My Barbie had a lot of tables in her house. Anyone who tells you different is lying to you and is not your friend."
hahahaha wow I totally used to use them as tables for my dolls too. Your wife knows what she is talking about.
me too! my doll house was furnished with those things. that was the most exciting part about getting pizza!
Ha...I used to put them in my slingshot and peg my brothers with them.
Those fuckers had to be taken down, man.
They were great tables for all sorts of dolls, and all sorts of things for lego people. _^
can I marry your wife too?
Many tables do indeed only have three legs.
It'll never wobble. Whether or not your plates will slide off is another matter.
I know them as "mouse tables", they are also handy for microwaving potatos.
we called them pizza tables when i was a kid
That's really cool, Man.
That reminds me of the story of the little girl that wrote all those love-you notes to her parents and hid them around the house before her passing.
You were the best son you could have been, given what you knew and where you were in life.
Aww, posts like this are just another reason why I love this site!
What happened to these quaint little devices? I used to refer to them as 'pizza ottomans'
Best tasting part of a Dominoes pizza according to Colbert.
Barbie tables?
No, barbie is one-sixth scale, which means that a table would have to be 5 inches tall.
Those little pizza things are more like barbie-scale footstools. They are even a little too short for 1/12 scale dollhouse dolls.
Interesting side note: if you measure actual barbie furniture, it turns out to be too small -- about 1/8th scale. I think they do this so that when they are making barbie cars and barbie houses, they aren't quite so humongous. But it sure looks weird.
Actual 1/6 scale furniture is pretty hard to come by, but you can get it custom made. It's a lot more convincing when the size is correct.
EDIT: Not a collector myself... This is all from listening to my GF... Quick, must think of something geeky to say about cars or star wars...
IAmA incredibly knowledgeable (32 year old) Barbie collector, AMA
Smithers, what are you doing in here?! Get back to work.
Hah! See my edit...
I used them as Barbie tables, but when I played with Barbies I was really playing with little toy cats and dogs, and the Barbies were just there to take care of them. So the tables were right for the cats and dogs.
I work at a pizza place, and we call them Barbie tables. We've all had the scale conversation with each other but we still all call them Barbie tables because we always have. Unless we're trying to sound professional for some reason, then we call them pizza savers.
I remember them from way back in December 2009, the last time I ordered a pizza
I worked at Papa Johns, we only used them if stacking multiple boxes so they wouldn't crush the others, we rarely used them what with the technological improvements in cardboard boxes.
Up here in Canada I know Pizza Pizza does it for sure still. I think a few other places might use them as well. But when I last got delivery it was in there.
I'm in St. Catharines and trying to figure out why being in The Hammer is a bad thing.
They have them in the Prairies. Alberta and Saskatchewan.
In Vancouver I haven't seen them in years.
I wish that more places would continue to use those things. I've gotten a few pizzas delivered to me where the middle of the box top is covered with cheesy goodness that I then have to try to scrape off and eat.
I always thought they were little tables.
One more reason why privately owned pizzerias are better than franchise ones.
I used to notice that there were two brands of them: top stop; and spear-it USA. I always kept track of which pizza place had which kind and imagined a mafia-type rivalry. Places with 'top stops' tended to have better pizza, I always thought.
most like minded answer on here so far =] hooray for making shit up as a kid!
yeah teh pizza places around here used to use a wad of dough in the center of the pizza... it turned into a nice cheesy grease soaked bun that everyone i knew would fight over when the pizza came.
Anybody else want to spam restaurants with those 'Tell us how our employees did" sheets. Telling them to bring back the barbie table topping savers.
WTF is everyone talking about? Every pizza I've ever ordered has had one of these, even last night. Where did they go, and in what areas? I DEMAND ANSWERS.
Yeah, a bunch of places still use them. They're there to keep the pizza from colliding with the top of the box, so it doesn't get all smushed and cheese-less.
Also, my little sister collects them. No, I don't know why.
My family always kept them to hold up our taco's when we made them
I've managed a few pizza places in my time. You either pay more for strong boxes engineered so that the steam doesn't cause the box to get soggy and collapse, or you pay more to get pizza tables to keep your cheap box from collapsing. The big chains generally use better boxes because they can afford to buy them millions at a time.
My preference as a manager is for better boxes. People boxing the pizzas up tend to forget or skip the pizza table when they are busy, and then we have to deal with complaints and remakes.
Oh, pizza. So many consumed, so many memories. I remember once when I lived in Metairie, LA. I can't remember the complex I lived-in, but the community was good with one another. At a 'pool party' I was exposed to my first Pizza Hut Meat Lovers Pizza there. There were natives, Turkish kids, and a bunch of others, and these tables were present.
I can't recall much other than having a good time. Parents trusted other parents, people were generous with their neighbors' kids, and it was just a good childhood memory.
Swimming, pizza, fun, good times. I see that my parents, and my grandparents (who, due to complex circumstances have their own kids who are biologically my half-sisters) have so little trust in their neighbors that such get togethers aren't going to happen. The lack of local community pools is also an obstacle, but that's aside the point.
The early '90s were a great time to be a kid. I lived right around New Orleans, Marti Gras was a time where families could have good times together, it wasn't all debauchery for college kids (altho it certainly did exist in the French Quarter, Bourbon St. in particular, but we never went there), and today people are so afraid for the safety of their kids... it's depressing.
I met friends, their whose names I've long forgot, but the fun times aren't completely forgotten. Neighborhoods still existed, people had a certain trust in one another. And this was in Metairie, LA, which is close to New Orleans--not exactly a 'safe place' by modern standards.
Here in the small town of Harrah, OK there is still a sense of distrust. My aunt seems intent to impress her children, which has already resulted in my cousin's first sexual experience at the age of fifteen. If they'd not been so zealous and restrictive on her activities I think she'd be more prudent, but she won't be.
She'll go crazy at eighteen and probably end-up pregnant. That's not to say she's dumb or anything, but repression seems to lead to rebellion. People can't understand that. Moderation is forgotten, extremism is the norm.
I'm digressing I know, but the era of plastic pizza-toppers were something I remember fondly, it was a time where people would trust one another. People weren't assumed to be villainous unless proven otherwise. Now it's different.
A lot of people simply don't trust one another anymore. That's depressing, and it hurts society.
Here is a picture of a dominos pizza box I found. The box design has eliminated the need for the plastic table things I guess.
"crushing forces." Sounds so serious.
My theory is that they've just made their pizzas so small that the little plastic things aren't needed any more.
I haven't gotten a pizza with one of those for years now. And no, its a Step Brothers reference.
The last one that I knew of was Papa Johns. Also, I'd like to recommend you try out the new Domino's pizza...I was impressed with the recent changes.
Last two times I have ordered pizza it was Domino's instead of Papa. Last time I had Domino's was probably... when I was 12 prior to this. I don't really have a point... I just like to eat.
Yes. What are they called anyway?
A Barbie doll table.
At least, that's what my sisters always called them.
My sister and I always used them as tables for our Barbies too. lol
Me too! It was always a great day in Barbie Land when they got a new table or a new dress (an old lace edged sock with the toe and heel cut off).
Great day in Kid Who Plays With Barbies Barbieland, maybe. How would you like it if some little snot kept taking off your clothes and forcing you into people's discarded old socks, huh?!
Same lol, my brother and I used to do the same thing.
Exactly what I came to say :) I used them for my Barbies every time! Now my kid sister (12 years younger) uses them for her webkinz (whatever those are???)
I came here to post this, good memories.
The tables were always way too small compared to Barbie, which really frustrated me. Thinking back on it, they would have been good trays for Barbie breakfast in bed or something.
Pizza Cheese Anti-cardboard Condom
Apparently the official name is a "Pizza Saver," though I swear I remember reading that they were called "noids," and the Domino's "Avoid The Noid" campaign was a goof on that. Can anyone back me up on this, or am I completely delusional?
The Noid was a fictional character that destroyed pizzas and was featured in a promotional video game for the Commodore 64 written in 89.
I don't think they were called "noids". The fictional character in the commercial was the noid. The "table" was to prevent the hijinks of the noid.
you mean the ones they still put in the middle of my pizza?
Its been years since i've gotten one. Dominos and pizza hut dont put them in there (at least where I live) and even the local pizza place down the street doesn't. I guess it varies from place to place.
You eat Dominos pizza? You're a brave man. Or crazy.
Since you eat Dominos tell me how is the new and improved pizza?
I eat Pizza hut more than Dominos, so I can't comment.
Have you ever tried good pizza before?
shit, Dominos is the best (out of the two). Just ordered some earlier. However, I prefer the nicer, family owned, Brooklyn-style places.
Buy a small pizza (personal pizza) from Pizza Hut.
They are in there
The pizza with 4 slices?
Yeah, that one.
How do they keep the box from touching the toppings? Does Dominos just never stack their pizza boxes? What happens if you order two pies then?
They have a new box design. The front corners reinforce the box. Its some crazy engineering shit.
I used to try and stand on them... It never worked.
I have been looking to replace my little doll's table for years... Where can I find them?
My friend's pizza place uses a roasted bulb of garlic in the center...
We used them as tables for our Barbie dolls.
I used to use them as small tables for my G.I. Joes. They sat down and had pizza with me at the table, on their own table.
This is emerging as a disturbing trend amongst Redditors...
It was to keep the pizza box from getting smashed into the pizza.
There was a pizza place in Glens Falls NY that used giant olives instead of the plastic table. We'd request that pizza just for the olives. I think it was Giavano's.
In my town they still do!
magic gone. upvoted non the less.
i used to think they were to keep the pizza slices together.
Remember? I can't think of any place that doesn't use them.
i uh...still get them?
Nice attempt though...
If you press the middle down you could shoot them at people and have Tripod Wars. They are awesome.
[I don't remember eating it, but I sure as hell will never forget the next day!]
I live in Nova Scotia, and they don't use them here anymore. I used to get more excited for them than for the pizza itself.
What do pizzas and seagulls have in common?
Little white stools.
Call me lame (go ahead and do it, I dare you), but as a kid, I always used to use them as an accessory to my Teenage Mutant Ninja Turtles actions figures, ironically as a table they would eat pizza off of.
I work at Domino's. We use them for extra large pizzas, so the top of the box doesn't sag down and steal all the cheese off your pizza.
When I was a kid, they resembled those really fast three winged tie fighters, and so I used to pretend I was destroying rebel Mon Calamari spaceship pizzas. Every bite was literally an explosion in my mouth.
Yeah, I remember them. So what?
it's strange i live in bloomington, indiana, a college town. we have tons of small pizza places, however i haven't seen one these since i was a kid.
Don't they stop the toppings from getting smushed as well?
Barbie tables! They keep your stoned-as-fuck delivery driver from ruining your pizza. I know. I'm a professional.
My wife's brother used to make pizzas at a local delivery joint. Once he was in a hurry, throwing together a three cheese and bacon and BOOM! He looks at his hand and there's this three-pronged motherfucker stuck, balls deep in the soft, fleshy part of the palm of his hand. He pulled it out with his teeth and finished his shift, bleeding all over everything.
It has to do with the grade of cardboard you are using. Cheaper places uses cardstock instead of cardboard, so there is a droop in the middle of the box due to a lack of structural integrity.
Hence the support beam in the middle of the pizza aka that plastic thing.
Why don't the pizza places just put the pizza in the box face down? Then it wouldn't matter if the top of the box presses down.
Yes I remember them. Tables for my ninja turtles. Thanks Pizza Hut
I loce those, they are delicious!
do you think the plastic leaches into the pizza?
actually, the pizza leaches into the plastic. horrible.
I loved those tiny tables!
omg yes! i would use them as tables for my barbies, they were quite excellent.
Anyone else want pizza now?
Yeah, a local place around here (and probably elsewhere) still uses them.
They're to keep the pizza lid from squishing down into the pizza when a bunch of them are stacked together.
I believe they are called Pietrods. I learned this years ago from Sniglets. Anyone else remeber those?
best thing ever.
The dinette for jawa action figures? Hell, ya!
They're still common.
Totally forgot about them till now. Yeah every pizza place around when I was growing up used them. Have not seen them used in years though.
a favourite past-time at my elementary school was to steal them from the pizza boxes during pizza day and snap the legs off to see who could lose an eye the fastest.
Did you ever win?
Yep Pizza Hut still uses em.
They were like little space ships. I always used to pretend they were Terran Wraiths.
Here in Canada, PizzaPizza still uses them. I got 3 in my large pizza last night :)
I used to use those as barbie chairs.
no give up the dream.
I haven't seen them in a long time.
In my house they are known as cat toys.
What ever happened to those?
That's brilliant. I always thought it was a sauce stand, or maybe a place to keep one of those peppercinni things.
What were the point of those things?
They apparently keep the box from caving in and smashing the pizza when they are stacked with other boxes of pizza.
mini football tee's? No. Why?
i used to tie string around them and pretend they were grappling hooks, anyone else do anything of the sort?


text: MarÃa Teresa Andruetto was born in 1954 in Arroyo Cabral, Cordoba, a province in Argentina. She studied Literature at the National Univeristy of Córdoba specializing in children's and young adult literature. She worked as editor at Piedra Libre, a literary magazine for children and adolescents, and was a founding member and director of a research centre for children's and youth literature, She has published across a wide range of genres including fiction, short stories, poetry, play, children's books and young adult novels. Her first novel Stefano (1997) tells the story of Stefano, who in the 1940's migrated to Argentina to escape the miserable conditions of his life in the Italian Piemont. Other works include The woman in question ( 2009) and Mother Tongue ( 2010), The girl, heart and the house (Sudamericana, 2011), All motion is hunting ( 2012), a books of poems Words to embers (1993), Pavese (1998), Kodak (2001) and Beatrice (2005) (From the dock, 2008), Rack ( 2010) and American Dream ( , 2009) and numerous books for children and youth, including Those who are enchanted Ring (1993), Footprints in the Sand (1998), Woman Vampire (2001), El Pais, John (2005), The lilac tree (2006), Train (2009), Fire (2009), Champion (2010), The Sleeping (2010), Solgo (2011) and Miniatures (2011). She has won the Luis de Tejeda Award 1993, National Endowment for the Arts 2002 and in 2011 was a finalist for the Romulo Gallegos Prize for her novel Mother Tongue. She has also been listed on the Honor Roll for the American Award for Lifetime Achievement in Children's Literature in 2009 and the 2012 Hans Christian Andersen Award. She has two daughters and lives with her husband in an area of the mountains of Córdoba.


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Eagles Add Running Back Ronnie Brown to Free-Agent Acquisitions
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text:
Enterprise: How a Midland Clothing Firm Is Bucking the Trend
A Midland clothing manufacturer is bucking the trend against the downturn in the local textiles industry.
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Daljit Mehat, whose father Lachhman Singh founded the firm, and his co-director Howard Chalmers have been business partners for ten years. …


text:
Green Bay Packers receiver Jordy Nelson is filmed as part of a Wisconsin Department of Tourism commercial for Fall 2013.
- Filed Under
We won't have solid data until after the fact, but anecdotal evidence so far this summer strongly suggests that tourism in Wisconsin is having a real boom year.
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These are just a handful of points, but they suggest a real and significant upturn in the local tourism industry. That is important. Not only does tourism directly employ some 184,000 people in the state, according to the Tourism Federation of Wisconsin, but the industry has ripple effects throughout the central part of the state.
Tourism is a vital sector, and its revival this year will have a big impact on this entire region.
The growth is also vital because it has been a long time coming. The tourism sector lost a lot of jobs in the recession, as many industries did. But tourism in Wisconsin also was slower to recover than most other sectors, according to a 2012 analysis by the Center on Wisconsin Strategy. The reasons for this are complex, but also make intuitive sense: Vacation travel is one of the first things to go in hard times and also may be one of the last things to return.
But based on the evidence, this year, it's back. And that is going to have a big impact on this entire region.


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TNG: Indistinguishable From Magic by McIntee Review Thread (Spoilers)
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April 21 2011, 08:36 PM
Dimesdan is having his daily injections!
Location: The United Kingdom of Great Britain and Northern Ireland
Re: Star Trek: TNG: Indistinguishable From Magic Review Thread
Lonemagpie wrote:
Dimesdan wrote:
Just thought I'd mention that I started it earlier after work while sat in the garden. If the first couple of chapters are anything to go by, this is going to be one very good read.
Who's that in your avatar? It looks like Michael Connelly to me...
And no it's not, I thought I'd jump on the Vote Yes to AV Avatar bandwagon that a few people have put up and after a quick google search I found this one. It's everyone's favourite cross-dressing comedian, Eddie Izzard.
Oh, and I am loving the book. After the last couple of Trek novels I've read, IFM is epically awesome.
People in third world countries are so lucky they don't have to deal with these problems. - TheGodBen
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What does LPPL stand for?
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LaTeX Project Public License
Log Periodic Power Law
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