text:
Chef Miles Collins has just cooked and reviewed one of the recipes – Lamb and Rhubarb Stew – from The Silk Road Gourmet Volume One over on his site. Miles is a talented professional chef, and a brilliant photographer who focuses on subjects from life and work in gourmet kitchens to the nature and wildlife of his native Lincolnshire, England. All in all – a polymath, and a very nice guy. Check out his site for a beautiful and informative look at Beyond the Kitchen: A Fresh Look at Food, Photography, Nature and Culture. (Click here for the recipe).
Western Asia
The Real Sinbad the Sailor
A post about the real Sibad the Sailor – A Persian named Soleiman Siraf
The Voyages of Sinbad tell of giant, magical creatures: whales the size of islands, snakes so large that they could swallow elephants, and rukh (roc) birds so large that they could carry a caravan of men on their backs. Tales of these creatures repeated across cultures and through the ages have made most readers assume that they were simply pigments of a colorful imagination – works of fiction. But what if these creatures were real? What if the fictionalized accounts were based on the observations of early travelers that were tainted by mysticism and embellished over time by the repetition of stories in an oral tradition? Remember, maps in the medieval world portrayed demons and the edge of the world was thought to be a very real place.
In part at least, the Voyages of Sinbad are based on the voyages of Soleiman Siraf – the first western Asian man to navigate the seas from his home in Siraf, Persia, to Western India, around the Malabar coast and across the Bay of Bengal to Burma, Thailand and eventually to Southern China through the Straits of Mallaca. He sailed around 775 and his voyages were recorded almost 70 years later by Abu Zaid al Hassan in his Siraf & Soleiman the Merchant in 851 ACE.
Siraf sought to open a route to China for western trade so that Persia was not simply the recipient of goods from the east and subject to the inflationary markup of the many merchants the goods had to pass through. Great Chinese ships carrying goods to Indonesia, India and beyond to Arabia and the Persian Gulf were already seen at the larger, deeper ports capable of hosting large ships. These ships carried, silks, pearls and other precious stones, porcelain, nutmeg, cloves and cinnamon indicating that Chinese merchants made many stops along their way to the western seas. But until Siraf, no western trader had ever navigated his way back to China to trade directly with the Chinese and the other countries along the way. In sailing and travelling all the way to China and back, Siraf was opening the doors to two-way trade on the Maritime Silk Road.
Sailing almost 500 years before Marco Polo and his family departed Italy for China, Siraf's voyages have gained little attention in the west outside of academic circles – until now. An Iranian film by director Mohammad Bozorgnia that just opened at the Kish film festival celebrates the life and travels of Siraf and his companions. The film is told through the eyes of a fictionalized young man who participates in the voyage and records its details in a Watson to Holmes sort of relationship. Since the film is racking up awards in Iran, I hope that it will released internationally, at least on DVD – I would love to see it.
Building on the extensive knowledge of Arab and Persian geographers of the time – who had already described Southern Europe and Asia, Northwest and eastern Africa to Madagascar, and the Malabar coast – Siraf first navigated across the northern Arabian Sea to around the Gulf of Cambay (Khambhat) and then down to Kollam. Given the importance of trade to the merchants of the Tang Dynasty, the presence of Chinese traders in Kollam was fairly common, but sizeable permanent settlements of Chinese on India's western coast didn't begin until the Yuan Dynasty several hundred years later – and indication of how trade grew with the opening of a two-way maritime route.
As to the stories themselves, the origins of the Voyages of Sinbad are more or less contemporaneous with the publication of the account of Soleiman Siraf's travels in the middle of the 9th Century ACE. Early Arabic manuscripts of One Thousand and One Nights do not include the Sinbad stories as part of Scheherazade's tales. Rather, the Sinbad stories, which are legitimate regional folktales were added in the 18th Century by French traveller and translator Antoine Galland. Still, the stories have captured the imagination of people for centuries.
Whether as early accounts of a fantastic and dangerous world that can provide riches for those who dare depart familiar shores, or in the painting of Sinbad as a romantic a swashbuckling adventurer, or as stories for children to fuel their imaginations, the tales continue to be told. From Galland to Douglas Fairbanks Jr. to Dreamworks, Voyages of Sinbad have endured for more than 1000 years. And, in part, at least, they were inspired by a very real Persian man – Soleiman Siraf – who changed the face of maritime trade on the early Silk Road. (Words by Laura Kelley. Photos of The Maritime Silk Road Production Still, Sinbad by Paul Klee and Sinbad from Douglas Fairbanks to Dreamworks from Google images.)
Global Table Adventure: Georgia
Sasha Martin has just completed a week of cooking some of my favorite dishes from Georgia adapted from The Silk Road Gourmet Volume One. For a look at her meal review, beautiful photos of the preparation and recipies check out her Global Table Adventure Website. Its a great project: 195 countries, 195 meals, 195 weeks. The site is informative, interesting and full of personal insight and great food!
The Changing Landscape of Mesopotamian Flavors
I'm at it again – questioning the assumptions and conclusions about Mesopotamian flavors that Jean Bottero made when examining the Old Babylonian culinary tablets from Yale University. Is it some manic spirit that grabs me each Spring and forces me back into the ancient Near East or is it just that it is an activity that grabs my attention from time to time? Whatever the cause, those of you who have been following the blog for a while may remember last year about this time a post on Mesopotamian ingredients that were either undefined in Bottero's work or, in my humble opinion, defined incorrectly or made little sense from a culinary point of view.
Well, I am once again actively engaged in reconstructing ingredients and recipes that I think the good professor erred on. Carob, wheatberries, licorice and pistachio nuts – all are flavors that I think were included in the Mesopotamian diet that Bottero left undefined or defined as other types of ingredients – all too often onions or other plants in the allium family.
Before the Yale tablets, Bottero notes that there were only two recipes. The first one is for "Mersu", which Bottero defined as a "cake" with dates and pistachio nuts as ingredients. It turns out that the tablet – transcribed in Oldest Cuisine in the World (OCW) – only states that dates and pistachios were received for the making of mersu for the king, not that mersu was a cake or how to make it. The assumption that those were ingredients for a cake was made entirely by Bottero, because mersu/mirsu is simply an Old Babylonian word for a "confection" made of dates. He also makes the entymological link with the verb "marasu" one meaning of which is to stir into a liquid. He neglects to note that a secondary meaning for the verb is to squeeze or crush (although I admit, that this is not generally used in connection with food or offering words.)
Could mersu be a cake? Sure. But there are many other types of things that it could be as well. A look at modern Western Asian and Levantine cuisines shows that mersu could easily have been a date-nut roll or a beautiful date "candy" as pictured here. Both sweets are based on pounded dates and chopped nuts or other fruit or nut toppings.
Adding only some type of flour, mersu could be something like the modern Iranian dessert Ranginak which consists of dates stuffed with pistachios enclosed in a thin crust of dough, or it could be like the modern Lebanese Ma'moul which has a pounded date center covered in a layer of semolina that is then covered in a layer of chopped pistachios.
My point, if it is not evident, is that there is no need to use secondary or teritary sources to conjure additional ingredients beyond those listed to have a dish fit for an ancient king and his court. A secondary point is that all too often, I believe, Bottero interpreted the ingredients and dishes on the tablets from a French haute-cuisine perspective, instead of a modern regional one that would perhaps be more illuminating and appropriate for understanding Mesopotamian cuisine.
The second recipe known before the Yale tablets is one that Bottero calls "court boullion". The ingredients listed are nuhurtu, sahlu, kasu, kamu, cucumber (?), and the meat of a slaughtered animal. Bottero translates these as fennel, watercress, dodder (Cuscuta), cumin and cucumber (all of which he states he is uncertain of). My own research suggests that the ingredients are asafoetida, garden cress (but possibly watercress) wild licorice (Glycyrrhiza glabra), and cumin. The characters or transliteration for the ingredient thought to be cucumber is not included in OCW, so I cannot research or comment on it liguistically, but I can say that with a flavor lineup including asafoetida, cress, licorice, and cumin that cucumber makes little culinary sense as it would be overwhelmed in the quantities required (15 grams). (Note: See additional entry below for a better suggested translation of "cucumber")
The recipe states to boil six liters of water with kasu and cook for a long time – I presume this to be until it is reduced by at least half or two-thirds. Then it reads that the cucumber (?) should be added and cooked until it is reduced to 1 liter. Then the liquid is strained and meat is added and cooked. I assume that the other ingredients are added when the cucumber (?) is added, but no specific instructions are given, they could be added when the meat is added, or even before the broth is strained.
Even a modest amount of meat – a pound or two – added to a liter of water and cooked is not going to produce a boullion (for there are no further instructions to strain the liquid again) but rather a stew. A licorice and lamb stew – what an interesting idea! Of course it could have been a braised cut of meat as well – a licorice braised lamb. The point is, it could be many things other than court boullion.
So, my point here is that many of the ingredients listed by Bottero may not be correct, and many make little or no culinary sense. I've been told by a real Assyrian language scholar recently that the whole field of plant name identification is, "diabolically slippery". What bothers me, however, is that there seem to be a good deal of scholarship about plants and ingredients that existed at the time of his writing that Bottero either ignored or rejected without argument. As I said in the first post on this subject, I may not be right about the ingredients, but I am transparently referenced. (See post on Mesopotamian ingredients for the growing list of terms I have examined and the references I've used to inform my point of view).
I've adopted this as an ongoing project and am interested to see where it leads, I may even try to reconstruct the licorice and lamb stew and give it a taste, but will have to get my hands on a copy of the original reference for the "court boullion" recipe to check the translation and interpretation of the "cucumber" before I do. If I do, I'll let you know, so we can breathe new life to an ancient Silk Road dish.
(Words and research by Laura Kelley; Confections and Photographs of Date Nut Roll and Date Balls by Kajal of Aaplemint, where many of Kajal's recipes for her confections can be found. Photograph of Braised lamb Shank by Becky Luigart-Stayner, borrowed from Google images.)
The missing ingredient has been found! Ukus-hab, is not cucumber or colocynthe, but rather citron! At least that's what I think. See the lexicon link to see the reasons and reference.
A Menu for a Caucasus Celebration
We had friends over again, and as usual, I spent a couple of days in the kitchen preparing for their visit. This time I whipped up a regional tasting menu of Caucasus Celebration specialties from Georgia, Armenia and Azerbaijan. As they ate and in between the "yummy sounds" my friends kept on commenting that there were, "so many flavors on the plate".
Many thanks to my decorator, line chef, historian and cyber-guy husband for making everything possible. All dishes were enjoyed with Georgian Tvishi or Kindzmarauli wines.
The Menu
Georgian Dolmas
Pomegranate Pickled Garlic
Armenian Red Pepper
Yogurt and Cucumber Dip
Main Courses
Grilled Chicken Garo
Azeri Lamb Chops with Sour Cherry Sauce
Eggplant in a Sweet and Sour Pomegranate Sauce
Azeri String Beans in a Sour Tomato Sauce
Sesame and Almond Pilaf
Saffron Ice Cream
Dried Figs and Apricots
All recipes are, of course, from Volume One of The Silk Road Gourmet.
Georgian Dolmas: Stuffed Grape leaves, dolmas or dolmades are eaten from Eastern Mediterranean Greece and Turkey clear across Central Asia and in several Eastern Asia countries like Vietnam, Cambodia and Laos. The Georgian variety I served stuffed the leaves with lamb and rice mixture with the strong flavors of dill, lemon and walnuts. Delicious!
The Pomegranate Pickled Garlic: I've written about this pickle before in the blog and will likely mention it again, because it is one of my Silk Road pickles. This Georgian dish uses unsweetened pomegranate juice with a hint of vinegar and dill and lots of cracked black pepper to flavor the garlic. The longer it pickles, the milder and more fruity the garlic becomes. Enjoy with naan or other flat bread.
Armenian Roasted Red Pepper Salad: This salad offered a sweeter alternative to the appetizer table. Roasted and skinned sweet red peppers marinate in grapeseed oil and white vinegar with a bit of garlic and roasted almonds added.
Yogurt and Cucumber Dip: Once again, yogurt dips are enjoyed from Eastern Europe throughout Western, Central and Southern Asia. Keeping with the Caucasian theme of the dinner, I chose an Armenian version flavored with mint, garlic and black pepper. The yogurt and the cucumbers create a cooling dip to soothe the palate challenged by spicy or fiery foods.
Grilled Chicken Garo: A sensational Georgian way to prepare chicken that will tease and amaze your guests with unfamiliar flavor combinations. The chicken is first marinated for several days in lemon juice and light sesame or peanut oil and generous amounts of the Georgian spice mixture Khmeli-Suneli. Then the chicken is grilled and enjoyed with the cilantro-based Garlic and Walnut sauce with overtones of fenugreek and lemon.
Azeri Lamb Chops with Sour Cherry Sauce: Lamb with a light crust of freshly grated nutmeg and cracked pepper is baked and sweetened with a sauce of sour cherries, cinnamon and a hint of lemon juice. Together an amazing and unforgettable combination!
Eggplant in a Sweet and Sour Pomegranate Sauce: This recipe couples earthy eggplants with a Georgian pomegranate sauce flavored with red onions, sweet basil and a couple of chili peppers.
Azeri String Beans in a Sour Tomato Sauce: One of my favorite vegetable dishes of all times. Green beans sautéed with onions and then joined by a sour tomato sauce made with white vinegar, black pepper and yogurt. Fabulous!
Sesame and Almond Pilaf: A buttery, nutty, Azeri pilaf flavored with roasted sesame seeds and almonds that is related to Gulf and Levantine rice dishes. I like this pilaf because it has a strong enough flavor to be paired with the main meats and vegetables described here, but complements without interfering with those flavors.
Ravane: This cake is once again a regional favorite eaten from Greece through Central Asia. The Georgian version I made is baked with a mix of nut flours and wheat flour and then permeated with a simple syrup flavored with citrus and cinnamon that is allowed to sit overnight before serving. Sweet, but earthy at the same time. Some versions use only wheat flour, while others make the syrup from honey instead of sugar.
Saffron Ice Cream: Just a little something to complement the ravane. A saffron flavored ice cream made with chopped pistachio nuts and rosewater. Semi sweet and a bit nutty – really good!
(Words by Laura Kelley. Photo of the Dolmas borrowed from the Food and Wine Blog by Azat Aslanyan).
Silk Road in the News #5: Viva Vitis vinifera – the Earliest Winery
The earliest winery has been uncovered in a cave in the mountains of Armenia.
A vat to press the grapes, fermentation jars and even a cup and drinking bowl dating to about 6,000 years ago were discovered in a cave complex near Areni, Armenia by an international team of researchers.
They also found grape seeds, remains of pressed grapes and dozens of dried vines. The seeds were from the same type of grapes — Vitis vinifera vinifera — still used to make wine.
Analyses of pottery sherds and vessels have provided evidence for wine consumption in the region as early as 8,000 years ago in Shulaveri, Georgia and 7,000 years ago in Hajji Firuz Tepe, a Neolithic village in northern Iran. Although significantly later than the Georgian or Iranian sites, the recent Armenian find is hard evidence of a well-developed viticulture.
Materials for winemaking have also been found at Titris Höyük in southeastern Turkey dated to the late third millennium BCE, and grape seeds and spent skins have been found in Greece dating to about 6,500 years ago. The Greek find is particularly intriguing, because figs were found along with the grapes, suggesting perhaps that a mixed fruit wine was being produced.
Wine residue has also been found in Egypt dating to about 5,000 years ago in the tomb of King Scorpion I. Interestingly, however, the wine was found inside imported ceramic jars, indicating perhaps that a broad regional trade in wine was already underway.
Archaeological evidence of winemaking in China is significantly later that that in Western Asia and the Eastern Mediterranean and comes from the Shang Dynasty about 3,000 year ago. Like the Greeks, however, some of the Chinese finds have the remains from several different types of fruits on site (peach, plum and jujube) suggesting either, mixed fruit wine or wines produced from fruits other than grapes – like the pomegranate or plum wines enjoyed today.
The more we seek, the more we find. Makes me wonder what other wonders await. . .
(Words by Laura Kelley, Photo by Gregory Areshian/Associated Press)
A Super Supra
We toasted to the mountains and how they have perseved Georgian culture over the millennia, to our ancestors, to our homelands, the men stood and toasted to the beautiful women in their lives and we all toasted to the future. Those were amongst the many toasts that we shared over glasses of Pheasant's Tears recently at the Supra in Levante's restaurant in downtown Washington's Dupont Circle.
Our tamada, or toastmaster, Mr. John Wurdeman, co-owner of Pheasant's Tears Vineyards, also bade us drink to the musicians and dancers, Zedashe, who illuminated our meal with ancient songs – like the one called Chakrulo sampled here *. The soulful, tight harmonies of the Georgian songs have been adapted for mixed male and female voices by the group with beautiful results. I'm no expert, but some of the recitative songs (particularly those from the Kartli-Kakheti region) seem to be stylistically related to Russian znammeny chant or perhaps share a common ancestor in the Byzantine church with znammeny. The group also played the panduri lute, the doli drum and a sort of goat-skin bagpipe called the chiboni.
There was wine, there were toasts, there was music – this being a Georgian Supra, there was, of course, dancing. Men dancing alone, men dancing with women and small groups of people circling each other, arms and legs blazing. It was impossible not to get drawn into the passionate sounds and sights and let one's knife and fork down to clap along with the group.The food itself was solid, mostly Turkish offerings of Levante's that were quite delicious. I had the spiced adana kebab and found it tender and very good and my husband had the beyti which he also enjoyed. The only truly Georgian food item was khachapuri the bread filled with suluguni cheese, but it didn't distract from the overall enjoyment of the evening.Our dining companions were Maryland Senator, Jim Rosapepe and his wife, journalist, Shelilah Kast who hosts an NPR radio show called Maryland Morning. In addition to being great to dine with and interesting to talk to, both the Senator and his wife have written a book called Dracula is Dead about the fall and rebirth of modern Romania. Georgian embassy staff were also present with their families and at the table next to our own, I spied Oleg Kalugin.
The highlight of the evening came for me when the tamada came round to our table to tell us that, "My best friend in the whole world is a Persian Prince. . ." (what an opening line, eh?) "and a few nights ago, he gave me a gift of the Silk Road Gourmet, saying that it was his family's favorite cookbook."
Good food, great companions, a commanding tamada urging us on to more toasts celebrating life, and love; beautiful singing and dancing . . . why did it have to end?
It ended as all good parties end, so we can go out and live – to give us more life to celebrate. So, we left with smiles, with CDs and bottles of wine to share with our families. I also left with the knowledge that my book is bringing value and joy to some wonderful people. (Words and photographs by Laura Kelley; use of Chakrulo, courtesy of Zadashe. Special thanks to Prof. Mamuka Tsereteli of American University and the Georgian Wine House for organizing the event.)
* The song Chakrulo was also included as a representative sample of human communication on the Voyager Spacecraft in 1977 . . . I wonder if they like it too?
Culinary History Mystery #2 – The Origins of Ice Cream!
Triple digit temperatures have hit the Central Atlantic once again, leaving locals and visitors alike to find any way they can to keep the mercury down. Some become shut-ins moving between their air-conditioned homes to their air-conditioned cars to their air-conditioned jobs and back again; some take to the beaches, lakes and pools to swim and soak the heat away; still others turn to cold drinks, ices and of course, ice cream to keep cool.
The origins of ice cream are a convoluted tangle of misinformation and repetition. Alternately the Persians, Chinese, Arabs and Indians are credited with inventing ice cream. This seems to happen because non-dairy puddings and other chilled desserts are treated as synonymous with ice cream – causing a confusion of substance, time and place.
Although the Chinese seem to get the most credit for developing ice cream, the one really important thing bothers me about this version of history is that milk and milk products do not form a large part of the Chinese diet. The Tibetans and of course the Mongolians have lots of dairy in their diets, but the Han Chinese and other ethnic groups do not. Although a modern artisanal cheese industry is today taking root in China and producing Gouda and other western varieties, traditionally, cheese is not something associated with Chinese food. Bean curd-based concoctions, whether fried, or in soup or pudding form, these are often referred to as, "Chinese cheese". There are only two traditional buffalo milk-based puddings that are sometimes eaten chilled that have any relation to ice cream, namely Jiang Zhuang Nai – the sweet gingery pudding and Shuang Pi Nai – which is a sweetened, cooked custard of milk and egg whites encased between two milk skins.
The pages of Marco Polo's Travels record a lot of milk being enjoyed as cheese, curds, yogurt, milk, and even a sort of vodka (arkhi) in the Yuan court. So after the 13th Century, milk enters the Chinese diet through the Mongolian-led dynasty. However there is no mention of ice-cream, or anything resembling it.
In the Song Dynasty (960-1279), however, a poem entitled Ode to the Ice Cheese "詠冰酪" was written by the poet Yang Wanli (1127–1206).
It looks so smooth but still has a crisp texture,
It appears congealed and yet it seems to float.
Like jade, it breaks at the bottom of the dish;
As with snow, it melts in the light of the sun.
So it's still possible that the roots of ice cream in China preceded the rule of the Mongols. But from where did the idea come from? Was it indeed an indigenous Chinese idea, or was it an adaptation of an idea that came from far-away shores?
Although information is hard to come by, a few pieces of information have solid references behind them. Ice harvested in the winter or from ice-covered mountainous regions and then used to increase the storage time of foods has been used in many cultures for millennia. The Persians had yakhchals to keep the ice frozen during the warm seasons and the Chinese and Mesopotamians had icehouses. Documentary sources exist of orders of ice coming from pharaonic Egypt to keep food in the warmest months.
The first recorded ice-desserts are honey and fruit flavored sorbets offered for sale in Athenian markets in the 5th Century BCE. Both the Persians and the Chinese enjoyed ice or snow flavored with honey and fruit or sugary syrups. For the Persians, sherbet was more of a drink than the frozen dessert we now know by the same name. In the 4th Century BCE, the Persians were enjoying an ancestor of today's chilled faloodeh pudding made from vermicelli noodles, rosewater, lime juice and a bit of cornstarch for thickening.
The next data point we have is from Pliny, recording Emperor Nero (54 to 68 CE) sending slaves to the mountains to gather snow and ice for as a basis for desserts flavored with berries and nuts. This doesn't seem to be an advance on what the Greeks were doing five centuries earlier, but rather a simple repetition of a great idea.
So to the first century CE, we have ice and snow-based desserts flavored with fruit, nuts and syrups, in both east and west, chilled drinks on a shaved or crushed ice base in the west, and a rocking, chilled wheat based pudding also in the west. The next innovation that I have come across that walks us a step closer to ice cream is the addition of buffalo milk to the faloodeh. This seems to have occurred in China's Tang Dynasty (618 to 907 CE) where a frozen concoction of milk, flour and camphor was enjoyed in the royal court.
Tang China was a cosmopolitan place. Arab and Persian traders were there and spreading the word of Islam by the early to mid 7th Century. Soon after this informal contact began, formal ambassadors arrived in China, led by Sa`d ibn Abī Waqqās, the maternal uncle of the prophet himself. Over the next century contact grew more frequent between the Chinese and the western Muslim world with Arab and Persian fighters assisting the Chinese in quelling rebellions in Tibet and with the exchange of servants from the royal courts. I think it likely that the Persians introduced the early form of faloodeh to the Tang Chinese and the next step in the evolution of ice cream took place.
Interestingly, I've seen references (that I cannot confirm) to the Indian use of ice and salt to create an endothermic reaction used to lower the temperature of other substances as early as the 4th Century CE. Also the Arabs are credited with being the first to sweeten ice-desserts with sugar instead of honey or fruit juice. But by the 10th Century CE, ice cream was widespread amongst many of the Arab world's major cities, such as Baghdad, Damascus and Cairo.
Greeks, Persians, Chinese, Arabs, and Indians all can be referenced with developing some part of the process of freezing and flavoring ice, milk or cream to come up with ice cream. Sounds like a Silk Road creation to me – eh? I see ideas flowing around the globe, innovations taking place and being passed on to the next place until a precursor to the modern product emerged.
Today, some amazing innovation in ice cream flavors are coming out of Hong Kong – including: Sichuan pepper and Morello cherry flavored ice cream. Other flavors offered include: black sesame, jasmine tea, pear and port and even gorgonzola ice cream. (Words by Laura Kelley).
Recipe: Lamb and Rhubarb Stew
This is an unusual Lamb and Rhubarb Stew from the Northeast of Iran near Mashhad that borders on Turkmenistan. It uses one of the Chinese gifts to world cuisine – rhubarb – as a souring agent to complement the earthy lamb, much as sour plums or sour cherries are used. Like many other Central Asian dishes, it also relies on herbs rather than spices for much of its flavor. It's a great example of the foods that came flooding west from the various Persian conquests of the territories to its north and east. Since rhubarb is being rediscovered as a vegetable, it is often available beyond its traditional short "season" which allows this recipe to be made almost any time of the year.
Lamb and Rhubarb Stew
3/4 pound lamb cut into cubes
2 tablespoons light sesame or peanut oil
1 large onion, peeled, sliced and separated into crescents
3 teaspoons garlic, peeled and diced
4 hot, dried, red chili peppers
1 teaspoon salt
1 teaspoon black pepper
1 cup water
1 cup beef or chicken stock (or a mixture of both)
1/2 -1 corm nutmeg, grated
1/4 cup fresh mint, chopped (more to taste)
1 medium bunch fresh cilantro, chopped
11/2 tablespoons sugar (more to taste)
3 cups fresh rhubarb, cleaned and cut into 1-inch slices
Heat oil in a medium saucepan and when hot, sear lamb cubes over high heat until golden brown around the edges – stirring constantly. When meat is done, remove from the pan with a slotted spoon and set aside.
Lower heat to medium and add the onions, sautéing until they start to soften and color. Then add garlic, chili peppers, salt and pepper and stir until the garlic starts to swell and color. When garlic is done, add water and beef or chicken stock and cook to heat. When hot, add lamb back into the pot, grate half of the corm of nutmeg into the stew. Cover and cook over medium-low or low for 1 hour – stirring occasionally – until lamb becomes tender.
When lamb is nearly done, add the chopped mint and stir well. Then add the cilantro and sugar and stir in as well. Cook for another 3-5 minutes and then add the rhubarb and cook another 3-5 minutes or until the rhubarb softens, but is still firm (not soggy). Remove from heat, grate the remainder of the nutmeg in and serve.
Silk Road Roma
"We always knew the Gypsies were coming when we heard the light tinkling of silver bells coming up the lane. The sound of the bells was delicate and light and fell in rhythm with the trot of the horses pulling the covered wagon. We didn't know where they came from, there were no Gypsy encampments nearby, but they came to the house two or three times a year to see my mother. The wagon was wooden and plain with a brightly colored canvas cloth of red or orange covering the rounded roof. One man drove and cared for the horses during the visit and two women accompanied him. One woman came to our house and the other would go to see the neighbors. The women were always highly dressed in long skirts in dark but bright colors. They always wore head scarves and had dark skin – an olive color – they were not pale like us. As to jewelry, the only thing I could see from a distance were big hoops in their ears of silver and gold.
It was an exciting time when the Gypsies came. My mother would always send us out of the house. We weren't allowed to watch or even hear what was going on. My sister and I would hide in the fields to watch the wagon and the women come and go. The man never came into the house. He stayed with the wagon and the horses while the women conducted business. We knew my father wouldn't approve, but he was out working and wouldn't ever know that they had visited. We never told him, and knew our mother wouldn't either. My mother told us that they came to tell her fortune, but sometimes they also sold her things like herbs and plants. One time I remember, they left a snake plant on a beautiful handcarved stand. My mother cared for the plant throughout her life. When I was little she wouldn't ever tell me what it was for, and would say that it was just a plant, nothing special. When I grew to be a woman, she told me that the plant protected the family from spells and bewitchment."
These words are my mother's recollections of the visits of the Roma or "Gypsies" to her home in the 1930s and 1940s in what was then still rural Westchester County, New York. She grew up in a German-American community, aptly named Valhalla, and her father helped build the large dam nearby that held the waters that quenched the thirst of New York City residents some 40 miles or so to the south. Her mother had been a woman of the world and travelled from her native Germany to Russia, trans- Caucasus to China and back to Germany before performing in Latin America. A global circuit she did many times in her young life before she settled down in her late 30s to marry and have my mother and her sister. As a girl and a woman travelling in the early 20th Century, she saw many exotic peoples and places as she moved around the world; the Roma are some of those she encountered. The story of the Roma peoples is one born on the Western Silk Road. It is a story that runs like a river from Southern Asia through the Caspian and Black Sea countries to the far ends of Europe.
The Roma were an amalgam of peoples who moved westward out of northern India sometime in the 10th Century. They passed through Persia and the remnants of Byzantium and reached the Eastern border of Europe by the mid-to-late 13th Century. From there they radiated across the continent by about 1500. Many unlucky Roma wound up enslaved in the Balkans – a servitude which for them and their descendants lasted until the mid-19th Century. While all Gypsy populations retain a more or less shared cultural and linguistic core, their fragmentation after they reached Europe seven centuries ago has led to emergence of many distinct groups. Thus, no description of the life and customs of any one group can possibly hold true for all Romani people.
One of the central cultural aspects shared by most Romani people is the division of the world into pairs or opposites: Good – Evil; Clean – Unclean; Day – Night; Gypsy – Non Gypsy, etc. Notions of ritual pollution of the body and its links to social ranking show clear links with Indian caste beliefs, but the division of world into dualistic pairs might also show some linkages with Zoroastrian practice as well.
In terms of food and dining practices, the concept of purity and pollution have led to some interesting practices such as picking up small bits of food with their fingers or a piece of bread, pouring liquid into their mouths without touching their lips with the vessel or glass, and sharing a smoking pipe, but clenching their fist around the end of the pipe, instead of placing the pipe stem directly in the mouth.
Because of life on the move, the majority of Roma have been obliged to find food in the wild: small animals, fruit, nuts, and berries in the woods; fish in the streams; roots and leaves from the forests and fields. Traditionally, Roma catch fish by crouching by a river until a fish swim into their hands, the fish are stroked and then tossed quickly onto the bank; wood fowl, chickens and other game are caught using a whip. Horsemeat is generally, but not universally rejected, probably because of the importance of the horse to a mobile lifestyle, snakes are never eaten because of their negative symbolism, and dogs are not consumed because they are considered unclean.
Methods of food preparation have been similarly contingent upon circumstance. Thus stews, unleavened breads, and fried foods are common, while leavened breads and broiled foods, are not. A meal is traditionally served upon a large tray, perhaps made of brass, set on a cloth on the ground or raised on a low stand; a table is, however, sometimes used. Traditional Roma cooking is done in open kettles, copper pots, or frying pans. These are held over the fire by a chain and hook and set on a stand for serving. When the availability of provisions permits, there are traditionally two meals each day–one shortly after rising and one in the late afternoon. Coffee is widely consumed across the course of the day and can be made from purchased beans or from dandelion roots or other herbs.
Some foods are considered especially beneficial or lucky. Food of this kind consists of items that are either strong-tasting or bright-colored, such as chili, black pepper, garlic, lemon, pickles, vinegar, or salt. Meat is always eaten first and then vegetables are eaten one at a time until each one is consumed.
Deciphering what specific recipes are "Gypsy" and which ones are European with a Gypsy flair or preparation is very difficult. Very often recipes are labeled "Gypsy" that are really Romanian or Hungarian in origin. A soup or stew from wild-gathered items such as the bear leek soup pictured here might be a typical traditional Roma dish, even though it is also eaten widely across Central Europe as well. Small game and birds – like hedgehogs and wild waterfowl strung on hazel-wood sticks and grilled over an open flame like kebabs is another Roma-type dish. Stews made of venison, rabbits or other game cooked with plentiful tomatoes and peppers are often called Roma. Garlic and onions or leeks are plentiful as are chili peppers and herbs for flavor and lemon or vinegar for souring. Vegetables are also often cooked in a meat stock or some sort to add flavor and nutritive value.
So do some research and cook some stews and enjoy the food of the Roma – one of the many peoples in the intricate patchwork of the Silk Road. (Words by Laura Kelley and EAC. Photo of Roma Hands by Noltelourens at Dreamstime.com; Photo of Roma Covered Wagon by Nedetojoneil at Dreamstime.com; Photo of Roma Girl by Akarelias at Dreamstime.com; Photo of Bear Leek Soup by Twilightartpictures at Dreamstime.com)


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Interview Waiver Program for Business and Tourism (B1/B2)
Some visa applicants may not need to appear for a visa interview if they qualify for the Interview Waiver Program. If qualified, applicants only need to pay the visa application fee, fill out the visa application form, print out a Drop-Box Confirmation Letter, and drop off documents at the RPX Document Drop-off Location any weekday between 10am and 3pm. Applicants do not need to come in person to drop off their documents.
To qualify for the Interview Waiver Program, you must be able to answer "yes" to ALL of the following:
- I am an Indonesian passport holder.
- I was previously issued, in Jakarta or Surabaya, a full-validity B1/B2 visa* (a visa good for five years) on or after June 1, 2007.
*The visa must be issued in an Indonesian passport.
- I was 14 years of age or older at the time the previous visa was issued.
- I have all of my passports covering the entire period of time since I received the full-validity visa. (If your answer is yes, you are required to submit your current passport as well as the passport with the most recent U.S. visa).
- I have not been refused a U.S. visa in the last twelve months.
(NOTE: All previous visa refusals, even if later approved, must be disclosed on the DS-160 visa application.)
- I have never stayed in the U.S. longer than 6 months on a B1/B2 visa (even if the Department of Homeland Security approved the extension of stay).
- I have never been arrested or convicted for any offense or crime, even if subject of a pardon.
Important Notes:
- All applicants must qualify on their own. Spouses, parents, or any other family member who does not satisfy the interview waiver program criteria will not be eligible for interview waiver. Those applicants must schedule a regular appointment.
- Children under 14 years of age whose parent(s) qualify for visa renewal through the Interview Waiver Program do not need to schedule a regular appointment (even if the child has never previously been issued a visa). The parent can simply pay the MRV fee and submit the completed application for each child under 14 at the same time they submit their own application. The parent must include the original birth certificate of each child, which will be returned along with the passport once the visa is issued. In addition, children under 14 years of age whose parent(s) have valid B1/B2 visas do not need to schedule a regular appointment (even if the child has previously been issued a visa). The parent must pay the MRV fee and submit the application, include the child's original birth certificate, and submit their own valid passport with valid U.S. B1/B2 visa.
- The U.S. Embassy in Jakarta and Consulate in Surabaya reserve the right to interview any applicant. If an interview is required, an Embassy or Consulate representative will contact the applicant.
If you drop off your documents for renewal but are not actually eligible for the Interview Waiver Program, your application will be placed on hold and you will be asked to schedule a regular appointment. Please make sure you are eligible for Interview Waiver Program based on the above criteria.


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I joined Nostalgic car to sorce parts and information . I enjoy restoring and hunting for cars . My hobby is metal work i have worked on everything from cuda's to VW's .
I have found the 75 ish toyota to be a fun car to customize with its body lines im thinking its one of my favorite inports next to the skyline GTR
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Bridging the Gap Between Research and Care
After three years of construction, Cincinnati Children's Clinical Sciences Pavilion opens in June 2015, marking an important milestone in our long-standing commitment to pediatric research. Building a bridge between Cincinnati Children's groundbreaking medical research and the outstanding care taking place in the hospital's main treatment center, the new building boosts Cincinnati Children's dedicated research space to over 1.4 million square feet.
When the FDA approved the drug mepolizumab on Nov. 4 to help treat severe asthma, the official press announcements did not include the many years of research and testing by countless physicians and scientists at institutions around the world. Read more about Cincinnati Children's key role.
Explore highlights of the exciting research happening at Cincinnati Children's Research Foundation with Research Horizons.
The achievements detailed in this year's Research Annual Report illustrate how scientists of the Cincinnati Children's Research Foundation are filling in the future: using their talent to ask and answer the big questions, to envision and create a better world.
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If there's one potentially awful big screen remake of a classic (maybe the word classic should have been in ironic quotes) that we're looking forward to, it's "21 Jump Street." There's really no reason this thing should work - it's a comedic take on a dramatic series, w...Read More »
It just wouldn't be Comic-Con without Marvel. New York Comic Con welcomed Marvel Studios to present footage from Joss Whedon's "The Avengers," with comedian Chris Hardwick hosting a panel of Marvel head Kevin Feige and actors Colbie Smulders, Clark Gregg, Tom Hiddelston, Chris Evans and surprise gue...Read More »
A Point/Counter-Point Review Of Kenneth Lonergan's Long-Delayed Contentious Drama"Margaret" was a film that split those at The Playlist who saw it right down the middle with some of us hailing it as a near masterpiece, while others had some clear issues with Kenneth Lonergan's long-awaited, sprawlin...Read More »
Stuart Blumberg's career really took off last year. While the screenwriter did have good credits to his name (the terminally underrated teen comedy "The Girl Next Door," and "Keeping the Faith," starring his good friend Edward Norton), he wasn't exactly a household name. By the end of the year, tha...Read More »
Looks like Ryan Murphy's planned adaptation of Larry Kramer's semi-autobiographical play "The Normal Heart" is getting some big-name backing with Brad Pitt and his Plan B Entertainment shingle now coming on board to produce.Read More »
It looks like magicians are coming back into fashion again. Back in 2007 Christopher Nolan and Neil Burger ("Limitless") had competing magician films in "The Prestige" and "The Illusionist" (though for our money Nolan's film is far and away the victor there) and more recently Darren Aronofsky signed on to direct the pilot for HBO's "Hobgoblin," about a group of magicians and con men fighting Hitler in WWII. Back in February we broke the news that there would be another film joining the ranks, this one a heist-thriller from "The Transporter" director Louis Leterrier. The film follows a crack FBI squad in a game of cat-and-mouse against a super...Read More »
Mark Ruffalo & Jim Carrey Rumored As Possible LeadsWriter/Producer/Director Judd Apatow has a lot on his plate at any given moment and we'll forgive you if you forgot that way back in the summer of 2009 he revealed that among the many projects he was juggling, was a collaboration with a director who...Read More »
With Mark Ruffalo and Zoe Saldana getting set to flex their action chops in "The Avengers" and "Colombiana" respectively, don't worry about them leaving more serious fare behind as the duo are looking to team up on what sounds like a pretty grim drama.Read More »
The Licensing International Expo, where movie studios court promotional partners to produce toys, Happy Meals and other unnecessary accessories to wring every cent out of potential franchises, is currently underway in Las Vegas, and a selection of early posters for big properties are starting to lea...Read More »
Considering that the majority of his best-known roles are in the somewhat-serious likes of "The Shawshank Redemption" and "Mystic River," it's easy to forget that Tim Robbins is a prodigious comic talent. At the start of his career, he appeared mostly in comedies, both good ones ("The Sure Thing," "...Read More »


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Here Are Some Tips to Winterize Your Vehicle [VIDEO]
Are you clueless about what your vehicle might need to be winterized? Or maybe you have a clue but some tips might help? We got you covered!
Are you clueless about what your vehicle might need to be winterized? Or maybe you have a clue but some tips might help? We got you covered!
Nobody thinks they'll get into an accident, but if you were to be in one, would your airbags actually put you and your kids in danger? There is an air bag recall, here's the list.
Midtown in Motion is a transportation study that has been going on since 2013 and designed to gather input on how best to serve cars, bikes and pedestrians.
It always amazes me at how willing people are to put themselves in danger just because they don't want to be behind a semi-truck. They are not only a hazard to themselves, but also to everyone around them, including the 80,000 pound vehicle behind them.
Some were down right funny, others were borderline pornographic and others left us scratching our heads.
Off-duty New York police officer John Vescio pulled a man from the fiery wreckage of a gas station crash the other day saving his life.
You may have seen Google testing out self-driving cars before, but this is different. This isn't just a Prius with a bunch of extra technology bolted to it; this is the first self-driving car Google has built from scratch.
Volkswagen? Camaro? Volvo? We all know these cars, but do we have any clue where the names for them came from? Well, now we do.
Todd Harding gets to drive the 2014 Nissan Juke for the next couple of months. He has listed his favorite things about the Juke!
Did you hear the one about the girl who was texting and hit a bicyclist leaving him with a fractured spine? She's mad because he dented her car. Hilarious!
When my wife Jenny asked me if I would like to go to the Denver Auto Show at the Colorado Convention Center with her parents, I said, "sure", but I had no idea!
Did you know that about half of car makers now don't include a spare tire with the purchase of a new car? Not ever one of those lame little dummy tires!) I know everyone is looking for places to skim and skimp and save a few bucks, but really?! If I drop between 10 and 50-thousand dollars on a new car, there had better be some sort of spare tire in it!


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SO... great story... Washington and Wall Law-less Street just doesn't get it! 66.6% of the paying tax payers are feed up with the lies, coruption and day light theivery that these crooks have bestoed upon... "A Once Great Nation"!
It will be near to impossible to change public opinion after experience the voracity and abusive behavior of all the main subjects involved in the financial system
So, what is the point? Making a mountain out of air here?
This has been (or will be) standard "boiler plate" language in all financial statements, so someone cannot successfully sue for not fully disclosing ALL risks. The added, enhanced, OWS and mortgage foreclosure reference paragraph is simply meant to reference current events. Many, many people look for deep pockets for compensation, or to compensate for their risk taking, ...yet everything ......EVERYTHING we do, ....every decision we make..... and every association we undertake has risk. There are just too many hungry lawyers, .......and people willing to frivolously sue for financial gain.
As a result of recent events, the bank and others are just doing what they must do to protect their business, and other stakeholders, in a litigious society, should they become a "news" target based upon fact.... or fiction, in a manner that negatively affects their business. Nothing more, ....nothing less.
Deal Journal is an up-to-the-minute take on the deals and deal makers that shape the landscape of Wall Street, including mergers and acquisitions, capital-raising, private equity and bankruptcy. In short, wherever money changes hands. Deal Journal is updated throughout each trading day with exclusive commentary, analysis, data, news flashes and profiles. The Wall Street Journal's David Benoit is the lead writer, with contributions from other Journal reporters and editors. Send news items, comments and questions to email@example.com.


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Chesapeake Energy's boom and bust
Scott Tong
Nov 20, 2015 The oil and gas producer borrowed heavily, now it's deep in debt and struggling
Fracking firms face hard times
Nova Safo
Oct 5, 2015 Many are filing for bankruptcy or going out of business.
Colorado court takes up local laws limiting fracking
Scott Tong
Sep 23, 2015 Communities have more costs, fewer benefits from oil drilling and fracking.
Methane leaks are pollution — and waste
Annie Baxter
Aug 19, 2015 The EPA is issuing rules limiting methane leaks in the drilling, production and transportation of natural gas and oil.
One fossil fuel won't lower its emissions: natural gas
Gigi Douban
Aug 5, 2015 Natural gas produces only half the carbon-dioxide emissions as coal, but its emissions will grow as it continues to replace coal.
Fracking chemicals found in Pennsylvania drinking water
Kai Ryssdal
Interview by
Interview with
May 5, 2015 Kai Ryssdal talks to Scott Tong about fracking chemicals found in drinking water
A ban on fracking bans (no, you didn't misread that)
Kai Ryssdal
Interview by
Interview with
May 4, 2015 Texas is looking to ban local bans on fracking, and it's not alone.
Nuclear renaissance ebbs at largest public utility
Blake Farmer
Apr 27, 2015 The Tennessee Valley Authority is scaling back its plans for more nuclear power.
Should oil companies be liable for earthquake-related damage?
Scott Tong
Mar 19, 2015 The Oklahoma Supreme Court will soon decide if fracking is linked to earthquakes.
In shale country, a boom in quiet
Joanna Richards
Mar 9, 2015 Businesses that help dampen the noise from oil and gas development are thriving.


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Be inspired by Europe community guides written by our community (46)
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On the western edge of Spain's Canaries, there is nothing vaguely resembling a resort on El Hierro, an island with a rugged volcanic coast, superb diving conditions and romantic restaurants... read more »
If you love the smell of orange blossom and the taste of home-made ice cream, invigorating mountain walks and gentle seaside strolls, the town of Soller in Mallorca will suit you down to the ground... read more »
Set in an azure sea just to the west of Tenerife is a peaceful nature-lover's haven, an island of rainforest trails, dramatic gorges, low-key resorts and unspoilt villages. Welcome to La Gomera... read more »
So many visitors to Tenerife just stick to the familiar tourist hotspots in the south - but if you venture inland and take to the hills, you'll see an altogether more dramatic side of the island... read more »
Every February, Tenerife's the place to head for a hot, hedonistic week of stamina-sapping street parties - making it the perfect escape from cold, gloomy days in northern Europe... read more »
The Canary Islands make a very attractive alternative to a long haul destination for those looking for a shot of sunny island life... read more »
Much as it likes to perpetuate its jetset reputation, bargains do exist on the Côte d'Azur. Here are five stylish budget hotels, whether you're after summer beach or the French Riviera's winter sun... read more »
It is Spain's highest mountain, and a dormant volcano too – but climbing Mount Teide, in Tenerife, is an experience well worth it. For tips on how to do it, where to stay and how to survive, read on…... read more »
Soldeu is a vibrant, aspirational and sun-blessed resort, especially good for beginners and intermediates with a deserved reputation for its excellent ski schools... read more »
Away from the main resorts explore Northern Gran Canaria, a mountainous landscape of gorges, craters, traditional villages and hidden coves in the Canary Islands... read more »
This port city of Tenerife is the place to go for winter sun, nightlife and tax-free shopping – plus a pristine stretch of tropical beach. In Santa Cruz, you get two short breaks for the price of one…... read more »
If you fancy a sun-blessed spot in the middle of winter, where there is lots to see and do, look no further than Larnaca, situated on the south-east coast of Cyprus ... read more »
Year-round sunshine, direct flights and a breathtaking diversity of paths make Tenerife the ideal walking destination. Add to that trails with barely another soul and you've found walking Nirvana... read more »
There is a beach to suit everyone on Fuerteventura, Spain's Canary Island closest to Africa with sunshine all year round ... read more »
With volcanoes, mountains, forests and waterfalls, La Palma is a paradise for nature lovers in the Canary Islands ... read more »
Madeira is known for bath chairs, blue rinses and a sherry-type tipple. But it has plenty to offer younger visitors, from groovy nightclubs to designer hotels and achingly trendy new restaurants... read more »
Explore the surprisingly undeveloped north of Lanzarote in the Canary Islands and take in sleepy fishing villages, volcanic landscapes and wild beaches ... read more »
When the hordes have departed and the sun has mellowed, the true magic of a holiday in Ibiza is yours for the taking during the laid-back winter months... read more »
You'll have the beaches to yourself, five-star hotels at three-star prices, mild even warm weather, fields carpeted in wildflowers, uncrowded roads and guaranteed peace. Welcome to a different Ibiza... read more »
Escape and regenerate your senses in Tenerife south. Yes, the south ... read more »
Showing 1-20 of 46 results


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Welcome to TV GUYZ!
Who are we? We are a local electronic store serving the Central Valley. We offer low TV prices! We offer a variety of electronics from TV's, Game Consoles, Laptops, Tablets! All of our products are new and open box items and come with store warranty. We are able to let our customers take anything they want home for only $40! How is this possible? We are able to finance anyone and the best part is there is ''No Credit'' check! We list every single product that we have available in store!
All prices are in USD. © 2015 TV GUYZ. Sitemap
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Miranda Kerr Reveals Her Grandma's Tips for Keeping Husband Orlando Bloom Happy
Forget the old adage that says the quickest way to a man's heart is through his stomach. The shorter path to happily-ever-after, according to supermodel Miranda Kerr, is through his eyes.
On Monday, Dec. 3, the Victoria's Secret Angel stopped by The Late Late Show With Craig Ferguson, where she revealed, among other things, her grandmother's advice for maintaining a happy marriage. (Kerr, 29, wed actor Orlando Bloom in July 2010; the couple has one son, Flynn, 23 months.)
PHOTOS: Miranda stuns at the 2012 Victoria's Secret fashion show
"My grandma said, 'Men are very visual, so don't forget that,'" the Australian-born beauty told Ferguson. "She said, 'Every day, put a little makeup on, put on some nice underwear, and you'll keep your husband.'"
Kerr has made a living doing exactly that. As one of Victoria's Secret's most famous models, the brunette stunner regularly struts her stuff in sexy lingerie. Last month, she worked the runway in a lace-trimmed bra-and-undies set with giant feathered wings for the annual Victoria's Secret Fashion Show, which airs Tuesday, Dec. 4, on CBS.
Asked whether she ever feels self-conscious parading around in her underwear in front of a crowd, Kerr said no -- unless Bloom is among the spectators.
"Your husband, presumably, has seen you in your underwear before," Ferguson said.
"Yes, but it's different," Kerr replied, laughing. "Because I'm parading it in front of everyone else, not just him."
Anyway, she added, Bloom gets the occasional private show at home. "That makes you the most awesome wife in America," Ferguson joked.
This article originally appeared on Usmagazine.com: Miranda Kerr Reveals Her Grandma's Tips for Keeping Husband Orlando Bloom Happy
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Fashion Offenders
Fergie, Sarah Jessica Parker, and Heidi Klum all get an F on this week's Fashion Offenders.Watch Video »
Diva Double Date
Beyonce and Alicia Keys double date with their famous hubbies on today's Celebs Gone Social.Watch Video »
Where Are They?
See what the cast of "American Beauty" is up to today.Watch Video »
J.Lo's Mini Me
Jennifer Lopez shares an adorable photo of her look-alike daughter, plus more celebritots on social media on today's Celebs Gone Social.Watch Video »
First Pitch
Prince Harry, Jessica Alba and more stars who threw out the first pitch at baseball games.Watch Video »
Aussie Babe
Sofia Vergara poses in a revealing neon bikini while her "Modern Family" castmates hit the beach in Australia on Celebs Gone Social.Watch Video »


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Thank you for a wonderful Relay For Life!
We appreciate your dedication and commitment to the American Cancer Society. Please let us know if you would like to help us plan our 2016 event!
The American Cancer Society Relay For Life is the world's largest and most impactful fundraising event to end cancer. It unites communities across the globe to celebrate people who have battled cancer, remember loved ones lost, and take action to finish the fight once and for all. Today, with the support of thousands of volunteers like you, the American Cancer Society is helping save more than 400 lives a day. And we won't stop until we finish the fight against cancer! Please join us!
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Plaster Gallery IncJune 6, 2014Arts & Crafts • Brooklyn, United States
Don't ever step foot in here. If you don't want to get your head chewed off by a psychopathic, nasty old witch, then stay FAR FAR away.
Don't ever step foot in here. If you don't want to get your head chewed off by a psychopathic, nasty old witch, then stay FAR FAR away.
They've got a big fat C rating from the Board of Health. That place just lost my business.
People never ever clean up after themselves. EVER. Weights still on bars, equipment, etc. Bars left on the floor... you name it. Bunch of idiots that work out here.
I think the owner secretly wanted to own a dance club at some point in his life. The music is ridiculously LOUD in there. You can't hear yourself fart if you tried.
It has become a haven for the lunatics, junkies and drunks on kings highway...
Beef with ginger & pineapple! Delicious!
Just so you know, in case it happens to slip by, the tea tins are not free! The small ones are $6, not sure about the large ones.
Chicken gyro is way too fatty. Why?!
$10 minimum for card purchases! That stinks.
I don't understand how a place can be called Lite Bites and not have sweet potato fries..
Ehh. It was ok. I've had better.
The main busboy is a bit of an idiot.
I've encountered stupid people before, but never like this. The people who work here take stupid to a new level. Maybe its the time of day that I've gone in there, I don't know.
How hard is it to have regular brewed iced tea???
First time there. Very friendly staff! Food was very good!


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The new Yardbarker app is here! Install on your iPhone, iPad or Android device. You can also find us in Google Newsstand.
Drew Bledsoe wonders if Deflategate will make Tom Brady retire earlier
The man who lost his job to arguably the greatest quarterback to ever play feels badly about the way the New England Patriots have been portrayed since the AFC Championship Game. While showing off some of his wines at an event in Burlington, Mass., on Tuesday night, Bledsoe expressed sympathy for Tom Brady and all...Read More
Via Larry Brown Sports
June 03, 2015 | Discuss
Drew Bledsoe defends Tom Brady over Deflategate
Once upon a time, some kid named Tom Brady stole Drew Bledsoe's job. Now, 14 years later, the former New England Patriots quarterback is still defending him. Bledsoe spoke to NESN's Michaela Vernava at Tuscan Kitchen in Burlington, Mass., at a private dinner promoting his new wine, Doubleback. "It's really kind of crazy because it's being treated without any comment on...
What if Drew Bledsoe didn't get injured in 2001?
My football life was ruined forever on Sept. 23, 2001. Drew Bledsoe dropped back to pass. Drew Bledsoe scrambled out of the pocket. Drew Bledsoe attempted to gain a few yards on the ground. Drew Bledsoe got slammed to the ground by Mo Lewis. Drew Bledsoe had internal bleeding and would miss several weeks. Tom Brady entered the game for New England. Tom Brady still hasn't left...
Via The Sports Post
January 30, 2015 | Discuss
Bledsoe not happy about other QBs trashing Brady
New England Patriots' quarterback Tom Brady doesn't have much support out there among former NFL quarterbacks when it comes to accusations that he had involvement in deflating the footballs used in the conference championship game. However, former quarterback Drew Bledsoe, who spent nine years as a Patriots' quarterback and is a friend of Brady's, is appalled at the way...
Via Sportsnaut
January 24, 2015 | Discuss
Drew Bledsoe 'Frustrated' Ex-NFL QBs Ripped Tom Brady Over DeflateGate
Drew Bledsoe heard what Troy Aikman said. He heard what Mark Brunell said. But Bledsoe also knows Tom Brady — perhaps better than most — and believes those former NFL quarterbacks are dead wrong about the New England Patriots signal-caller's alleged involvement in the DeflateGate controversy. "I was really frustrated," Bledsoe told Boston.com...
Drew Bledsoe: Patriots' 'DeflateGate' Controversy 'Seems Kind Of Silly'
This embed is invalid" /> Drew Bledsoe, like many other former NFL quarterbacks, has an opinion on "DeflateGate." Bledsoe, who played for the New England Patriots from 1993 to 2001, isn't sure whether his former team intentionally deflated footballs for Sunday's AFC Championship Game against the Indianapolis Colts or engaged in any wrongdoing�...
Drew Bledsoe: Mark Sanchez was Like a 'Sacrificial Virgin' with the Jets
Former NFL quarterback Drew Bledsoe had some interesting comments about Mark Sanchez's tenure with the New York Jets during an interview on ESPN Radio (h/t New York Post). Going to play quarterback for the Jets … it's kind of like, you know when they used to take the pretty young virgin up to the edge of the volcano and then just throw them in? While Sanchez should never...
Via Sportsnaut
November 04, 2014 | Discuss
Drew Bledsoe has funny quote about playing QB for Jets
Mark Sanchez, once the much-maligned starting quarterback for the New York Jets, had a strong showing on Sunday after Nick Foles went down with an injury. Slated as a backup and a backup only to Foles heading into the season, Sanchez enjoyed the absence of an enormous amount of organizational pressure on his shoulders for...Read More The post Drew Bledsoe, discussing Mark Sanchez...
Via Sportress of Blogitude
November 04, 2014 | Discuss
Drew Bledsoe's $9.95 Million Oregon Estate Is Every Sportsman's Dream With Basketball Court, All-Purpose Turf Field (Photos)
Former New England Patriots quarterback Drew Bledsoe is selling his Oregon home for $9.95 million, and sports lovers everywhere will be envious of this mansion. Located in a gated community, the 10-acre property boasts an all-purpose turf field, a basketball court with retractable backboards, a pool and a putting green — not to mention stunning views of the Cascade Mountains from...
Drew Bledsoe selling huge Oregon mansion for $10 million
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Recent Articles by Canberra Raiders
Michael Bani joins Canberra Raiders
THE Canberra Raiders are excited to announce the signing of former Manly Sea Eagles and North Queensland Cowboys flyer Michael Bani on a one year deal for 2012.
Tickets on sale for Raiders v Storm trial
CANBERRA Raiders fans are being urged to turn Albury Green, by purchasing tickets to the Raiders first trial game against the Melbourne Storm on February 11 at Lavington Sports Ground.
Raiders and Tradies Club donate $14,400 to CPA
CANBERRA Raiders players Josh Dugan, Bronson Harrison, Trevor Thurling and Sami Sauiluma made a special $14,400 presentation to the Cerebral Palsy Alliance in Canberra on Tuesday afternoon, for the 2011 Points for Cash program.
Raiders to start season backing The Cancer Support Group
THE Canberra Raiders will feature local charity The Cancer Support Group on the front of their jerseys for the beginning of the 2012 NRL season, as a means of showcasing their 20 year support for the local organisation.
Raiders launch 100-4-100
CANBERRA Raiders stars Terry Campese and Joel Thompson travelled to Deakin in Canberra this afternoon, to present Raiders member Paul Thorpe with a birthday cake for his 50th birthday and officially launch the 100-4-100 membership campaign.
Mal Meninga joins Raiders pre-season training
CANBERRA Raiders legend Mal Meninga has joined the Green Machine for pre-season training and believes the Raiders are on the cusp of returning to the glory days where as a player he helped the team win their three premierships.
Raiders complete Ben Donohoe fun run and walk
THE Canberra Raiders spent Sunday morning on the shores of Lake Ginninderra, as they took part in the 2012 Ben Donohoe fun run and walk.
Raiders sign on for Movember
THE Canberra Raiders NRL Squad have decided to put the shaving cream and razors away for the next month, as they join the fight for Men's Health by participating in the annual Movember fundraising drive.
Raiders start new pre-season
THE Canberra Raiders have returned from their six week break and have commenced training for the 2012 pre-season, with a tough round of fitness testing at Raiders HQ this morning.
Raiders board delivers high performance review
THE results of the recent Canberra Raiders High Performance Review have been presented to the club's Board of Directors, with a host of recommendations made to improve the functioning of the organisation.


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Daniel Day-Lewis Will Be Steven Spielberg's Abraham Lincoln
Ladies and gentlemen, here's your Lincoln. Samir Hussein/Getty Images
Photos: See more of Lincoln-to-be Daniel Day-Lewis>>
While Neeson would have a made a great Lincoln, we think Day-Lewis is just about a perfect choice: He has just the right amount of humanity, gravitas and charisma to play the most admired and worshipped (and therefore scrutinized) of all presidents. It's a major role in a major film by a major filmmaker, which means that audience expectations will be set ridiculously high, so you want someone who's got the chops to pull it off. He proved himself in Oscar-winning roles in "My Left Foot" and "There Will Be Blood," picking up additional Oscar nominations for his work in films including "In the Name of the Father" and "Gangs of New York." And after the debacle of "Nine," Day-Lewis needs to return to the type of full-bodied character portrayals he's known for, like "There Will Be Blood." This Lincoln project should do just that for the notoriously reclusive actor who has been known to go into seclusion for years following a film (he took off four full years after "My Left Foot").
Related: 'Jerry Maguire' child star finds new role >>
The film, based on Doris Kearns Goodwin's "Team of Rivals" biography about Lincoln's battles with his White House Cabinet during the Civil War between 1861-1865, profiles the clashes brought about by the nation's turmoil. The Wrap reports that Spielberg will be shooting the film in the fall of next year. In other words, Spielberg will start the Lincoln project just before his next two movies will be coming out: the World War I drama "War Horse" and "The Adventures of Tintin: The Secret of the Unicorn." There had been some thought his next assignment after those two would be the apocalyptic sci-fi film "Robopocalypse", but it appears Spielberg will now be focusing on 19th century history before he turns his attention to the dystopian future. And now he's got arguably the best actor on the planet by his side to make this long-awaited film finally happen.
Breaking: Daniel Day-Lewis Is Spielberg's 'Lincoln' [The Wrap]
Liam Neeson Quits Spielberg's 'Lincoln' [Screen Rant]
Other popular stories on Yahoo!:
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Top 50 Countdown: No. 10 Ohio State
Breaking down the offense
Overview: Even though two-time 1,000-yard rusher Antonio Pittman is gone, the Buckeyes may actually have an upgrade with former five-star RB Chris Wells taking over. They will need him to be as good as advertised with a new QB taking over for departed Heisman Trophy winner Troy Smith and game-breaking receivers Ted Ginn Jr. and Anthony Gonzalez gone to the NFL. On the good side, the offensive line has an impressive pair of bookends at T and again projects to be among the Big Ten's best.
Most overrated: A former five-star prospect, OT Alex Boone has been solid, but unspectacular and has struggled at times. He has had off-field issues, too.
Most underrated: WR Brian Hartline was easily overlooked last season as teammates Ted Ginn Jr., Anthony Gonzalez and Brian Robiskie demanded so much attention. Hartline ranked just fourth on the team with 17 receptions, but his 15.1-yard average per catch was better than any of the others.
Must step up: Wells has to be as good as expected. The running game must carry the load until the rebuilt offense clicks � if it does.
Impact newcomer: Four-star running back prospect Brandon Saine won't take Wells' job, but may be able to get some significant carries as Wells' backup.
Shoes to fill: All QB Todd Boeckman has to do is replace the Heisman Trophy winner. No pressure there.
Battle to watch: Although junior Boeckman is listed as the Buckeyes' No. 1 QB, sophomore Rob Schoenhoft isn't far behind. Neither has much playing experience, though Boeckman has had three years in the system. Schoenhoft has a little stronger arm, but needs to develop more touch on his passes.
New in 2007: What isn't new? The Buckeyes lost their leading rusher, their leading passer and their top two receivers. Look for a more of a possession-type offense with longer drives and fewer big plays. At least, that figures to be the case early.
Grade the units:
QB: Incomplete. Boeckman and Schoenhoft have played so little at the collegiate level that neither warrants a grade.
RB: B-plus. Chris Wells has All-American potential and backup Maurice Wells has excellent speed. Saine could also be a factor.
WR/TE: B-minus. Although losing three receivers, the Buckeyes still have great potential there. Robiskie and Hartline must prove they can get open against the opponents' best defenders. Ray Small has to emerge as a productive deep threat.
OL: B. Boone and Kirk Barton are an excellent set of Ts and Steve Rehring is a returning starter at G. The line will have two new starters, but junior G Ben Person is experienced in the program.
Breaking down the defense
Best player: MLB James Laurinaitis established himself in a big way. In his first season as a starter he earned All-American acclaim while leading the Buckeyes in tackles and interceptions. He was the Nagurski Award recipient and a finalist for the Butkus and Bednarik awards.
Most underrated: The Buckeyes' next standout DE, Vernon Gholston, doesn't often get mentioned among the nation's best at his position and was only a second team All-Big Ten selection a year ago even though he has All-American potential. Last season he had 15 tackles for losses and 8 1/2 sacks.
Shoes to fill: Big Doug Worthington moved from DE to DT for depth purposes a year ago. Now, he'll move into the starting lineup to replace departed All-American Quinn Pitcock.
Who must perform: Sophomore CB Donald Washington will see his role increase from nickelback to starting corner. With All-Big Ten CB Malcolm Jenkins on the other side, every opponent will test Washington.
Impact newcomer: Four-star CB prospect Gene Clifford has excellent size and speed. He figures to get a shot to play right away as a backup and in nickel packages.
Position battle: Larry Grant came on strong in the spring at strongside LB, but he must beat out Curtis Terry, who made three starts last season.
New in 2007: The defensive line will have three new starters, and their performance will either enhance or compromise Laurinaitis' effectiveness.
Grade the units:
DL: A-minus: Although Gholston is the only returning starter he is a pass-rushing fiend. Also, look for Lawrence Wilson to emerge as another effective pass rusher. The potential at DT is there, too.
LB: A: The Buckeyes' starters will be among the best in the nation, and there is good depth.
DB: B-minus: Jenkins is a premier CB, but the Buckeyes need more consistent play from the safeties.
Breaking down the special teams
Overview: The kicking game will be one of the Buckeyes' primary assets. K Aaron Pettrey has range beyond 50 yards and P A.J. Trapasso boots them high and far. Ohio State usually has an explosive return game. Will Ray Small continue that trend?
Grade the units:
K: B-plus: Pettrey converted twice from beyond 50 yards. However, one of his three misses in 11 attempts was inside 30 yards. Still, he had a very good freshman season and figures to get better.
P: A-minus: Trapasso has twice finished sixth in overall punting and third in net punting in the Big Ten rankings. He has had 36 of his career 92 punts (40 percent) killed inside the 20-yard line.
KR: B: The Buckeyes' return teams are frequently strong. Of course, they often have a dangerous return man. Give a nod for history and the potential of sophomore Ray Small or incoming four-star RB prospects Brandon Saine and Daniel Herron as effective return men.
PR: B: See above.
Breaking down the coaching
Overview: Ohio State hasn't often been among the nation's offensive leaders and at times has slipped in the national defensive rankings, but in six seasons under coach Jim Tressel the Buckeyes have posted double-digit victory totals four times. Perhaps more telling, under Tressel and his staff the Buckeyes are 19-9 in games decided by seven points or fewer. Subtract his first season in Columbus and that figures improves to 17-5 (77 percent).
Grade the coaches:
Head coach: A: Tressel is 62-14 in six seasons in Columbus which includes a national championship and a loss in the national championship game. Also, he's 5-1 against Michigan.
Offense: B: Last season Tressel and offensive coordinator Jim Bollman, who also serves as the line coach, supervised a unit that averaged 34.6 points and 384.5 yards per game. They're not always that productive, though. In 2002 they averaged only 364.5 yards per game. Of course, they won the national championship that year, too.
Defense: A-minus: A longtime defensive line coach, Jim Heacock was named defensive coordinator in 2005 and the Buckeyes allowed fewer than 282 yards in both seasons. Yeah, they've had great talent, but someone has to steer those horses.
Special teams: B-plus: The staff shares special-teams responsibilities, and the punting, kicking and return teams are usually an area of strength.
Olin Buchanan is the senior college football writer for Rivals.com. He can be reached at email@example.com.
Rivals.com is counting down our Preseason Top 50. Coming tomorrow: No. 9.
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By offering states the option to run a key piece of the federal health care overhaul, the law is forcing Arizona's lawmakers into the ultimate conundrum: Do nothing and potentially lose significant control over the state's health care system or help implement a program they'd rather see in the gutter.Read More »
Author Archives: Jeremy Duda and Luige del PuertoFeed Subscription
Republican lawmakers eager to take on merit system
While the battles Wisconsin Republicans waged against their state's teachers unions dominated news coverage in a made-for-television drama, their legislative counterparts in Arizona moved against government employees with far less fanfare.Read More »
Outline reveals details of Brewer personnel plan
A proposal by Gov. Jan Brewer would uncover employees from the state's merit system, remove terms of office for agency heads, and alter the way employees may appeal disciplinary actions, according to a summary of a 300-page-plus bill that the governor wanted the Legislature to pass this session.Read More »
Legislature sends AHCCCS waiver bill to Brewer
The House and Senate ended the first special session of 2011 by approving a bill authorizing Gov. Jan Brewer to ask the federal government for permission to drop 280,000 patients from the state's Medicaid program.Read More »
Brewer calls for special session for waiver request
The Arizona Legislature likely will start a special session on Wednesday so lawmakers can consider asking the federal government to allow Arizona to drastically reduce medical coverage for its residents.Read More »
Brewer budget hits AHCCCS, universities
The budget proposal released today by Gov. Jan Brewer hinges on empathy from the federal government, surviving potential lawsuits and a $330 million accounting gimmick that may not be legal.Read More »
Lawmakers want restrictions against funeral protests
If a notorious Kansas-based church follows through on its vow to picket the funerals of victims of the shooting rampage in Tucson, the picketers probably will find that Arizona isn't as accommodating as they'd hoped.Read More »
Birthright-citizenship bill puts squeeze on biz-friendly Republicans
This week's unveiling of the birthright-citizenship legislation marked the beginning of the next crusade for illegal-immigration hawks and signaled a call to arms for Democrats. But it led business-friendly Republicans in the Arizona Legislature into a political minefield.Read More »


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Alan, correct, all I need is time AND self discipline.
dynachrome, yes I remember the Ilford bankruptcy scare of ~ 2004 too. Ironic that Ilford will be the last of the professional B&W film producers very soon. I expect a noticeable price increase on Ilford B&W films at that time and going forward from them.


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Health & Medical UnderGround >> Neck Popping/Pain
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Edited: 23-Feb-08
Member Since: 01/01/2001
Posts: 2187
I do submission wrestling once a week on saturday afternoons for usually between 2 and 3 hours. The other week our instructor was showing us a reverse neck crank, which is basically a reversed RNC from the mount, with the forearm behind the back of the neck and the palm on the forehead. He was demonstrating this on me and while he was doing it my neck gave a massive popping sound. He stopped and asked if i was alright, i was fine, hadn't felt pain at any point, etc, so just went and sat down while he demonstrated on someone else. After the demonstrations were done i still felt no pain, but got a feeling like i had pulled or strained a muscle at the back of my neck. So the instructor - a little Chinese guy - took me to one side and did some pressure point stuff on my neck which worked fine, and took away all of the pain/discomfort, and told me to just sit out until i felt ready to continue. So i st out for a few mintures and then joined in again no problem. The next week i was back and did the whole session with no problems. In the open mat at the end people were pushing and pulling at my head, but for the whole session i didn't really have any pressure on the back of my neck. This week i went again and we did some revision on submissions. So even going gently on my neck - cos everyone in the class heard it pop the other week - the person i'm drilling with still manages to make my neck pop with only a little pressure when practicing the reverse neck crank. No pain or soreness at all, so i just carried on. But later on we we doing work with headlock escapes, and i felt very very uncomfortable with anyone putting pressure on the back of my neck. No pain really, just a feeling that it was going to pop again in a much bigger way, and that it wasn't going to be nice. I tapped out a couple of times very early even though there was danger of submission or any pain, just to get peoples arms away from the back of my neck. Basically, how worried should i be about this? I have visions of it popping one time too many and me being left paralysed from the neck down. I can pop most of my joints anyway, and even do the movie style trick of turning my head to one side and getting that snap-crackle-pop sound from my neck. But i don't let other people pop my neck, and it never makes me feel uncomfortable or tense when i do it normally.
dojo stormer
Edited: 26-Feb-08
Member Since: 07/23/2005
Posts: 1035
first thing is to get a mri scan. sitting around won't do much. a scan will tell you if there is any disc problems.
also go to a physio or specialist once you have had these scans.
asking people on a forum will give you a whole gamut of responses, which are all probably correct but it may not be the solution to your actual problem.
You have ignored this user.
Edited: 29-Feb-08
Member Since: 01/01/2001
Posts: 2195
Thanks for the responses.
I don't really have any pain between training sessions, and even in training it only feels bad occasionally and unpredictably. So i don't really have any way of telling when it will be back to 100%, because apart from when it's playing up it feels completely normal...
I'll arrange an appointment with my doctor and see what he has to say. But to be honest mri scans and specialist physio's aren't going to happen. I'm on the NHS in England, and i've been waiting more than 2 years to get an orthopedic opinion or any physiotherapy on my knee after i injured it trying to join the marines.
You have ignored this user.
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Solar Activit Report for 1/29/03
Expand Messages
- There's not an aurora watch in effect right now, but don't be
surprised to see one tomorrow or Saturday. A fair-sized coronal hole
has rotated into an Earth-pointing position, and we should start
picking up the solar wind gusts from it Friday or Saturday. After a
couple of days with a zero sunspot number, two sunspot regions are
beginning to rotate into view. One of them is sunspot region 536
coming around for another pass. You might remember that this was a
fairly active sunspot region the last time by, and the background
X-ray flux has risen sharply within the last 24 hours. Stay tuned to
see if there is any flare potential coming up.
The current solar and geomagnetic conditions are :
NOAA sunspot number : 25
A index : 8
K index : 2
Solar wind speed : 474.2 km/sec
Solar wind density : 4.2 protons/cc
Solar wind pressure : 3.0 nPa
IMF : 13.5 nT
IMF Orientation : 2.9 nT North
Conditions for the last 24 hours :
No space weather storms were observed for the past 24 hours.
Forecast for the next 24 hours :
No space weather storms are expected for the next 24 hours.
Solar activity forecast :
Solar activity is expected to remain very low.
Geomagnetic activity forecast :
The geomagnetic field is expected to be quiet to unsettled for the
next 24 to 48 hours. Activity levels may increase by 31 January due to
expected coronal hole effects.
Recent significant solar flaer activity :
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News: Mario and Sonic 2012 Screens Blow Minds, Collapse Worlds
Can a hedgehog ride a horse?
Though many are still processing the raw emotions that comes with such an alliance, Mario and Sonic are friends now: Mario and Sonic at the Olympic Winter Games and its summery counterpart Mario and Sonic at the Olympic Games showed the plumber and hedgehog could put aside their differences for the sake of sporty minigames and making everyone lots of money. With..


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Zero Blood KO 8.125" Skateboard Deck
Item # 255268
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Go hard at the skateparks with a Resin-7 hardrock maple epoxy resin construction that utilizes less glue for a lighter and strong board that keeps its pop longer.
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The reservation was hassle free! The place is away from the city's hustle and bustle but not too far to become inconvenient. The place is just one ride away to SM Baguio and other tourist spots. I love the way the Inn looks as it is very homey and peaceful. I just need to comment on the dirty wooden cabinets... More
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External Web sites
Britannica Web sites
Articles from Britannica encyclopedias for elementary and high school students.
- Jean Cocteau - Student Encyclopedia (Ages 11 and up)
(1889-1963). Probably the most versatile artist of the 20th century was the French writer and painter Jean Cocteau. His choosing to work in varied art forms made critics doubt his talent while he was alive, but the importance of his artistry has since been acknowledged.


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Vermont's Archery Season Attracts More Hunters
Hunters are enthusiastic about Vermont's upcoming October 3-25 and December 5-13 archery deer hunting season, according to the Vermont Fish & Wildlife Department.
The increased hunter interest is because recent changes in regulations coupled with favorable winter conditions in some parts of the state are resulting in many hunters seeing more deer and bigger, older bucks in the deer population.
"The number of hunters enjoying Vermont's archery deer season has increased 34 percent in the last three years," said Vermont Fish and Wildlife Commissioner Wayne Laroche. "In 2005 we had 16,865 hunters buying archery licenses. That number increased last year to 22,582, and we expect to see at least as many this year."
Vermont brought back the three-deer annual limit in 2008. A hunter may take up to three deer in a calendar year in any combination of seasons (Archery, Youth Weekend, November Rifle Season, December Muzzleloader). Of these, only two may be legal bucks, and only one buck may be taken in each season. All three deer in the annual bag limit may be antlerless deer.
A hunter may take up to two deer in Vermont's archery season with two archery licenses. Only one may be a legal buck, but both can be antlerless deer if hunting in any Wildlife Management Unit (WMU) except WMU-E, where antlerless deer hunting is prohibited in 2009.
In order to purchase an archery license, the hunter must show a certificate of satisfactorily completing a bow hunter education course, or show a previous or current bow hunting license from any state or Canadian province, or sign an affidavit that they have previously held an archery license.
Vermont's license fees are less than fees in many other states. Hunters must have a standard hunting license in order to purchase an add-on archery deer hunting license, except that nonresidents may purchase an "archery only license" costing just $60.
Shooting hours are one-half hour before sunrise to one-half hour after sunset.
Tree stands and ground blinds may only be built or used if the hunter has landowner permission. This includes portable as well as permanent stands and blinds. A hunter constructing or using a stand or blind must permanently mark his or her name and address on it so that it may be conveniently and easily read. Landowners are exempted from this requirement.
On Vermont State Wildlife Management Areas, it is illegal to use nails, bolts or screws, including screw-in climbing steps, or wire, chain or other material that penetrates through the bark.
Because additional restrictions apply, hunters are urged to read the entire law governing the use of stands and blinds on page 17 of the "2009 Vermont Guide to Hunting, Fishing & Trapping," which is available online and where licenses are sold.
Hunters who are planning their first Vermont archery deer hunting trip or who are looking for new hunting areas should get a copy of two publications, both available on Fish & Wildlife's website www.vtfishandwildlife.com under Hunting & Trapping and then "Big Game." The 2008 White-tailed Deer Harvest Report, gives the number of deer taken in each town in archery, rifle and muzzleloader deer hunting seasons. "Vermont's Archery Deer Regulations 2009," provides the archery season regulations.
A Hunter Information Kit containing both reports and other information is available from the Vermont Fish & Wildlife Department, 103 South Main Street, Waterbury, VT 05671-0501. Telephone (802) 241-3700. Email them at email@example.com.
Vermont hunting and archery licenses may be purchased on Fish & Wildlife's website www.vtfishandwildlife.com.