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Cover Title
Attack Of The Killer Tomatoes
|Year of Release
|199? (United States)
|Cat # / Distributor
|3076 - Buena Vista Home Video (Ent.)
|Format Details
|VHS (Slipcase)
|Running Time
|100 min (NTSC) (SP)
|Original Title / Year
|Attack of the Killer Tomatoes (1978)
|Submitted By
|RobertCoatesThe... on 02/22/12
|Comedy, Horror, Spoofs
|IMDb Page
3076 is the catalog number that's on the other spine, the top of the box and the flap on the bottom of the boxneonnights: 09/27/2013 - 14:37


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From the start, Myers leaned on West for advice, especially once elevated to GM, replacing Larry Riley. The Warriors' unique collaborative process evolved, with decisions undertaken by a team consisting of Lacob, Myers, West and assistant GMs Travis Schlenk and Lacob's older son, Kirk (and, later, coach Steve Kerr). Strong opinions were expected. Disagreement was encouraged. One rival coach calls it, "one of the healthiest organizations in the NBA."
Larry Riley Rumors
"The day before (the draft), we became convinced that they were actually going to take Jonny Flynn (in addition to Ricky Rubio)," then-general manager and current director of scouting Larry Riley told USA TODAY Sports. "There was a lot of angst before that. Frankly, the next guy taken after that was Jordan Hill, and we would have probably gone in that same direction. "Up until the day before the draft, we were really having a lot of anxiety about it, and we were in a position where there wasn't much we could do. We also knew that New York valued him, that they would have liked him."
A prospect walks into a small hotel room, a room that has had the bed removed in favor of a round table and offers Walgreens-purchased water as the only refreshments. The prospect sees two headboards on the wall, but no beds. He sees a table, half glasses of water and eight people (Jerry West, Bob Myers, Travis Schlenk, Kirk Lacob, Mark Jackson, Larry Riley, Larry Harris and Speedy Claxton) ready to interrogate.
"I'd be disingenuous if I said anything other than there is some real disappointment about not being the general manager anymore," (Larry) Riley said Wednesday, a day after taking a hard swallow of his new reality. "I think the team is set to be pretty good. It took a lot of work to get it to this point, and I'd like to be in the position to enjoy the success.
Jackson won a championship with the Spurs in 2003, left a month later and Duncan and Popovich have missed him ever since. He shouldn't be here now, but the Spurs landed him at the trade deadline while cleaning up one of their few mistakes. They'd given Richard Jefferson a four-year, $39 million extension two summers ago that was regrettable the moment the ink dried on the contract. When Golden State acquired Jackson in the Andrew Bogut trade 10 weeks ago, Buford immediately called Warriors general manager Larry Riley. "Pop," Buford told Riley, "still thinks he can coach Jack."
Meanwhile, several other potential candidates who are held in high regard and could be interested in the position didn't turn up any other requests for permission by the Blazers. As of Saturday, Portland had not requested to speak with Rockets assistant general manager Sam Hinkie, Pistons assistant GM Scott Perry (or GM Joe Dumars, who was atop the Blazers' list a year ago but has not shown interest), Warriors assistant GM Travis Schlenk (or former GM Larry Riley, who was named director of scouting because of Bob Myers' promotion to general manager), or Nuggets front-office advisor Pete D'Alessandro.
That the Warriors replaced general manager Larry Riley with protege Bob Myers comes as no shock. The big surprise is the timing. Why now? According to multiple team sources, a few factors came into play. The coming draft, and all the ensuing prep work. The pending free agent season, which kicks off July 1, and the Warriors' need to woo someone though armed with nothing more than a mid-level.

subset: commoncrawl


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Sponsored By
Police: Boy Injured By Bobcat Machine Was Run Over By UncleA 7-year-old seriously injured by a Bobcat machine was run over by his uncle, police say.
Boy Seriously Injured After Being Run Over By Bobcat In RocklandA child was badly hurt when he was run over by a Bobcat machine in Rockland.
Leicester Resident Photographs Possible Mountain LionPolice are hoping to positively identify a mysterious animal.
Bobcat Spotted In Sharon Police say they believe a bobcat was seen on Billings Street, Saturday morning.
Rabid Bobcat Killed After Attempting To Attack Horse In Upton Some residents in Upton had their nerves rattled after a recent incident where a rabid bobcat attempted to attack a horse.
Bobcats Make Themselves At Home In Tyngsboro BackyardTwo bobcats spent hours in a Tyngsboro backyard.
Confirmed Bobcat Sighting On Cape Cod Is First In CenturiesWildlife officials have confirmed that an animal sighting in Falmouth was indeed a bobcat.
Bobcat That Attacked Holden Man Was RabidA bobcat that attacked a Holden man on Monday has been confirmed to have been rabid.
Holden Man Kills Bobcat That Attacked Him In DrivewayA Holden man says he was forced to shoot a bobcat that attacked him and is shocked by how authorities responded.
Bobcat Sighting In OakhamA rare sight became convenient for one Oakham resident when a bobcat decided to relax in his backyard.
Brookfield Man Attacked By Bobcat In His GarageA man in central Massachusetts says all he heard was a hiss before a bobcat pounced on him in his own garage, sinking its teeth into his face and its claws in his back.


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Rome: Total Realism is a complete modification for Rome: Total War developed by an international team of skilled individuals that now boasts a Phd level history researcher team which strives to bring you the most immersing, challenging and fun modification possible. We have come a long way since the early heydays of 2005, the team has also changed and grown too; but what remains the same is the desire to make our mod a truly engrossing experience. We are now working on our most adventurous modification yet, 7.0, and are soon to release our first faction preview. Check in with us regularly and be a part of changing gaming history.
This is a temporary fix until the 3.2 patch is released. It allows non-Greek/Roman factions to build Imperial Palaces, as well as fixes the error where Germans could not build Germanic Lancemen.


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George Matick ChevroletOctober 18, 2012 - 12:01 am ET
Women account for about 40 percent of the management team at George Matick Chevrolet in suburban Detroit. Store President Karl Zimmermann says actively recruiting female employees ultimately benefits the store, its workers and its customers.
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Kris Doolan, centre, headed home in September at Stark's Park to give Thistle a well-deserved point against Raith Rovers
/ Sport
RAITH ROVERS proved to be Partick Thistle's bogey team last season as they collected 10 points from a possible 12 against Jackie McNamara's side.
But the Jags boss is confident his title challengers won't suffer a repeat of their Kirkcaldy jinx as they prepare for tomorrow's Irn-Bru First Division clash.
In the four meetings between the sides last season, the Jags were left with only a solitary draw to show for their efforts as a Paul Paton own goal cancelled out Sean Welsh's opener to give Raith a share of the points in their end-of-season meeting.
After cruising to a 3-0 Ramsdens Cup win and snatching a late point at Stark's Park, courtesy of Kris Doolan, Thistle have the upper hand on Grant Murray's men so far this season and McNamara, who will start his three-match ban following his dismissal against Hamilton, is determined that will continue.
He said: "We beat them here earlier on in the season in the Ramsdens Cup and scored late on to get a draw there.
"It is important that we keep playing the same way. Every game is important for us.
"Last year, they were a bit of a bogey team but this season we have won at Firhill and did well to get the equaliser at Stark's Park, in a game we might have lost last year.
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"In the cup, we won 3-0 and it could have been more.
"It is important that we use being at Firhill as an advantage. We have done that so far this season, outwith the Scottish Cup game against Dunfermline which was a disappointment for us.
"We will have to match them first and foremost and then the game will settle.
"We are more than confident that we can beat anyone when we are on our game."
Despite the big freeze causing havoc with the fixture schedule in recent weeks, there are no concerns over the state of the Firhill pitch.
The Jags' undersoil heating system has not been required and McNamara knows the importance of getting matches on as the title race heats up.
He said: "It worked out well for us last weekend with results elsewhere.
"It is the same every winter, some games will be off while some are on.
"It is important that when you play, you take advantage of it. We don't have to have the heating on but we want the games to be on. It is a difficult decision for clubs due to the finances.
"If you look at Raith, they don't normally bring a big crowd through. The Morton game is different on Boxing Day, that could be a big crowd.
"But we will prepare as normal and do all we can to make sure the games here are on."
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Outbound shoot with students in BangaloreMore
Photograph taken by Gunashekar,BangaloreMore
Photograph by Vivek Kunwar,IndiaMore
Picture by Samyukta LakshmiMore
Students from Ashwini Charitable TrustMore
Exhibition cum movie screening in BangaloreMore
Images from wedding photographyMore
Mani is 16 yrs old, who wants to become a fashion designer and pursue photography. She was one of the sharpest students…
Her work has been featured in the Deccan Herald and Grazia. She has shot stills for a Bangalore based film, Station…


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Can anyone recommend a good cookbook for healthy recipes or maybe just your favorite healthy recipes or links to them? I know the basics of healthy eating, but we're getting tired of eating the same foods over and over again. I am feeling overwhelmed by searching through websites like spark people trying to sort out the ones that might actually taste good. I looked on amazon for healthy cookbooks, but that felt overwhelming too. I don't even know where to start, but DH has been ordered by the doc to lose some weight and I could stand to take some off myself, so ANY help would be greatly appreciated!
OT: I need help. Healthy recipes/cookbooks?
Long-awaited baby girl born 1/17/11. TTC#2
Long-awaited baby girl born 1/17/11. TTC#2
Congratulations on the healthy eating! I switched to low fat food 1 year ago and lost so far 30 pounds, which is enough. But after that long period I'm not going back, just learned to eat well. So my suggestion is turn every recipe into low fat one. Just switch to olive oil and do not buy butter or any other kind of oil. Also, sugar can not be processed from your body, so it turns into fat. Always make green leafy salad with dinner. If you eat some salad, you eat less other food. Also salad cleans your colon. This is the first step. If you need more info, send me private message, will be happy to help you.
I really love Pinterest, it just takes hours to pour through the massive amounts of recipes out there just to only end up with 2 or 3 recipes.
I was really, really interested in the Hungry Girl series, I've leafed through them several times in the store. I just can't get past how so many of her recipes use splenda and artificially sweetened ingredients.
I want to eat healthy for the whole family, and everyone's choice is their own, but I just can't put aspartame into mine or my daughter's body. In my opinion, that is nasty, nasty stuff. Which makes me a little leary of Splenda and even Stevia since it took them so long to realize Nutrasweet isn't so great after all.
I'm trying to lean towards more natural eating while we're making changes to healthier eating anyway. Even though it's not realistic for us to eliminate everything, I'd like to move in a better direction all the way around.
There's just so much information out there it can be hard to know where to start making the changes. I like the idea of taking some of our favorite recipes and seeing how much healthier I can make them :)
Long-awaited baby girl born 1/17/11. TTC#2
I like the barilla omega 3 whole grain pasta, tastes pretty good. And then if I'm making spaghetti, I add summer squash/carrots/whatever to the jar sauce. Not only do you get the extra nutrition but it bulks up the meal so you eat less pasta and meat.
My dh is not a big veggie eater. Most of my steamed veggie sides go uneaten. But mixing them in he literally doesn't notice. There's lots of veggies like I listed that don't have much flavor when cooked and mixed in so they'll never know!
Cauliflower Mac n cheese was another good one :)
And use ground Turkey breast in place of ground beef. My ds prefers ground meat so we do a lot of casserole type dishes. Ground Turkey plus extra veggies for the win! Lol
Good luck!


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I would like to add a box with a light shade of color in it to the post, ads and widgets in my theme. The website I like is this one, http://www.ohsoshabbybydebbie.com I like the shaded boxes around the post, ads and widgets. Can this be done on the twenty eleven theme?
Thank you.


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| New! Electro-Harmonix Deluxe Electric Mistress XO
Coming soon, an upgraded version of the popular flanger fx pedal. Find out more....
Years & Years Gear Guide - The Sound of Synth Pop
The success story of Years & Years, who've just been named BBC's "Sound of 2015", may have surprised some... but the fact is Synth-Pop is on the rise, and here's our gear guide for those who want to make this type of music, including a look at the equipment used by Years & Years!
2014 Review: The Best DJ & Tech Gear
2014 was "The Year Retro Broke": vintage-sounding gear with added modern features was one of the most popular trends, for sure. Check our list of the best gear we've seen in the past 12 months!
Focusrite iTrack Solo Now With Lightning
For any musicians rocking a newer iPad the iTrack Solo now comes with a Lightning connector. Mobile recording with the iPad, home recording via USB, the Solo does it all. There's something extra too.
IK Multimedia Announces Zero Latency Solution for Android.
IK Multimedia pioneered low-latency on mobile devices with iRig HD-A, AmpliTube, iRig MIC HD-A and EZ Voice. Now, they promise a breakthrough universal solution, to be showcased at NAMM 2015.
Martin Announces New Models for 2015
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Electro-Harmonix Announces Bass Soul Food FX Pedal.
Electro-Harmonix has just announced a new bass FX pedal, in time for the NAMM 2015 show in California later this month.
Shure Announces Motiv Digital Microphones
NAMM hasn't even started yet, and hot new products are being announced! This time, Shure has revealed some very interesting new microphones... find out more!
Top 5 Things Every Musician Should Try This Year
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New Ibanez 2015 Guitar Models Announced
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PreSonus AudioBox Special Offer
Between Jan 1st and March 31st 2015, PreSonus are giving customers who purchase a rugged AudioBox iOne, iTwo or iTwo Studio audio interface two fantastic guitar amp and drum modeling bonuses.
Top 5 Unusual Recording Tips & Techniques You Should Try
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Nord Synths With Free Headphones
Until 30/6/15 you can get a free pair of high end AKG headphones with your Nord Lead synth at Dolphin. Click for full details on this excellent offer.
AKG P820 Tube Mic With Free Headphones
Until 31/3/15 you can get studio headphones to go with your high end tube, for free! AKG created some of the finest recording tools known to man, find out more about what makes them special.
sE Electronics Rupert Neve Microphones HALF-PRICE Deal!
sE Electronics have joined forces with industry legend Rupert Neve, to create some of the best ribbon mics available today. And, THIS WEEKEND ONLY, we are offering these microphones at half-price!
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Love music? Check out our current job opportunities at Dolphin and PMT Online. With a diverse range of opportunities in sales, marketing and logistics.
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Act now to save up to 36% Off SRP on James Tyler Variax guitars! This is a fantastic deal for the ultimate guitar - and you can also save an additional £100 on mail-in rebate!
NAMM Show 2015: News, Rumours & Previews
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Akai Rhythm Wolf Analog Drum Machine & Synth
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5 Reasons to Bike Andalusia with VBT
October 09, 2015 in Europe Spain / (0) comments
Andalusia—the southernmost of Spain's autonomous communities—is a virtual playground for active travelers. The diversity of its history, cuisine, cultures and of course stunning scenery, make for the perfect compliments to a fulfilling bike tour that focuses on cultural immersion. With VBT you'll spend 7 days cruising the countryside while making time to stop for home-cooked meals, wine tastings and stays… Read More
Top 5 Things You'll Love about Biking Costa Brava in Spain with VBT
August 14, 2015 in Spain / (0) comments
The many wonders of Spain's Costa Brava region—located in eastern Catalonia—are best discovered by bike. Perhaps that's why many European pro cyclists train here—Lance Armstrong used to summer in Girona—because of the varied terrain that ranges from the foothills of the soaring Pyrenees to the flat country roads that cruise past inland sunflower fields and coastal beaches. But don't worry… Read More
Best Reasons to Walk the Basque Region in Spain and France with VBT
June 20, 2014 in Spain / (0) comments
Along the border of Spain and France and framed by the soaring Pyrenees and serene waters of the Bay of Biscay, lies a uniquely autonomous region known as Basque Country. Travelers will find themselves discovering jaw-dropping landscapes, delicious cuisine that draws from a variety of cultures, and friendly and intensely proud Basque people. VBT's new Spain: A Walking Tour of… Read More
Festival of La Mercè
September 07, 2011 in Spain VBT Community / (0) comments
Every year, in late September, the city of Barcelona erupts celebrating the Festival of La Mercè, the city's largest official holiday. Though the actual feast day of La Mercé is September 24, festivities begin a few days before the feast and generally extend until the 25th or 26th of September. The holiday was initially organized in the 19th century to… Read More
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Featured news
Six years after Melissa, mass-mailed malware has peaked
On March 26, 1999, Melissa, the first virus that spread by mailing copies of itself to addresses it dug out of infected machines, swept the Internet. Six years later, mass-mailed worms have reached their peak, said the researcher who led authorities to the hacker who wrote Melissa.
Jimmy Kuo, a research fellow with McAfee, was in on the first discussions as samples of the still-not-named virus were captured and put under the forensics microscope.
By Gregg Keizer at InternetWeek.
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On Wednesday, February 22nd, Kentuckians from around the state, including Louisville, will converge on Frankfort for an annual Statewide Fairness Rally hosted by the Statewide Fairness Coalition. The coalition includes the ACLU of Kentucky, the Fairness Campaign from Louisville, the Kentucky Commission on Human Rights, the Kentucky Fairness Alliance (of which the author is Chair), and Lexington Fairness.
The day will start with a first-ever Prayer Breakfast hosted by the Faith Leaders for Fairness in the private dining room of the Capitol Cafeteria at 8:00 AM. The breakfast is free, but donations will be accepted to help defray costs.
There will be a brief lobby training session by lobbyists from the coalition members in Room 111 of the Capitol Annex at 9:00 AM, followed by lobby meetings with state legislators. Everyone will be given materials to share with legislators if desired.
After a break for lunch at 12:30 PM, the Fairness Rally will be held in the Capitol Rotunda. The rally will close with a prayer led by the Faith Leaders for Fairness.
The LGBT community and allies will be rallying in support of both the Statewide Fairness Bill, which would add sexual orientation and gender identity as protected classes to the existing civil rights act, protecting Kentuckians from discrimination in employment, housing, and public accommodations (Senate Bill 69/House Bill 188); and the Anti-Bullying Bill, which would strengthen the existing bullying bill (House Bill 336).
In a recent poll commissioned by the Statewide Fairness Coalition, 83% of Kentuckians support these protections.


text: By Jan SchultzThe Imperial Republican Ten Best of Class awards, the top recognition at the SPVA Conference music contest, came home with high school musicians from Chase County Schools last week. In order to be considered for the Best of Class designation, the soloist or ensemble had to be rated among the "Superior" performances who earned a rating of "I". From that group of "superiors" in each area of competition, the judges choose a Best of Class. Chase County's two elite musical groups, the 9th St. Singers and Simply Jazz, both captured Best of Class this year. For the 9th St. Singers, it marked their 20th consecutive year of winning Best of Class at SPVA under the direction of Randy Hayes. It was also quite special for Simply Jazz Director Agnes Strand, as last week marked the first time the CCS jazz group came home with Best of Class under her direction. In all, the high school vocalists won eight Best of Class awards and the instrumental department collected two. Both directors accompanied the contestants to last Tuesday's contest in Kimball. Next on the schedule will be the District 5 music contest in McCook Thursday, April 23. Here are the full results from all of the CCS events.InstrumentalBest of ClassSimply Jazz Alto sax solo —Emma BauerleOther superiors (I ratings)Solos—Kelton Fisher, trombone; Emma Bauerle, alto sax; Sheldon Bartholomew, snare drum; Carlos Chavez, trumpet; Makayla DaMoude, trumpet; Kristina Pflum, flute; Michael Musgrove, bass clarinet; Amber Stumpff; clarinet and alto sax.Ensembles—Clarinet duet, Kadyn Milner and Tiffany Castle Excellent (II ratings)Solos—Jessica Hartman, flute; Tiffany Castle, clarinetEnsembles—Clarinet duet of Amber Stumpff/Lauren Prior; Percussion ensemble of Indy Smith/Sheldon Bartholomew; Flute duet of Kristina Pflum/Jessica Hartman; Sax quartet of Josie Peterson/Peyton Fiedler/Francisco Barrientos/Ryelee Christensen; Flute duet of Abbi Almanza/Kristina PflumVocalBest of Class9th St. SingersSolos—Ryan Moline (boys' low), Rose Sullivan (girls' low)Girl's large ensemble—Paige Spady, Makenna Wallin, MaKenna Ketter, Mindy Castle, Emma Bauerle, Kristina Pflum, Janessa Haarberg, Taylar Nickless, Emma Mollendor, Shaylee Heathers, Rose Sullivan, Ryelee Christensen, Peyton Fiedler, Kaylee Meeske, Taylin McNair, Bridgette OdensGirls' medium ensemble—Rose Sullivan, Shaylee Heathers, Bridgette Odens, Taylin McNairGirls' small ensemble (tie)—duet of Shaylee Heathers/Rose Sullivan; and trio of Paige Spady, Makenna Wallin and Emma BauerleBoys' large ensemble—Colton Burpo, Jake Lueth, Ike Maxwell, Ryan Moline, Indy Smith, Nolan Spady, Jack Bauerle, Jace Clevenger, Noah Griffin, Will Kuenne, Dakota ColtonMixed large ensemble—Ryan Moline, Jake Lueth, Indy Smith, Kristina Pflum, Janessa Haarberg, Makenna Wallin, Paige Spady, Emma Mollendor, MaKenna Ketter, Mindy Castle, Emma BauerleOther superiors (I ratings)Solos—Emma Mollendor, Colton Burpo, Indy Smith, Ryelee ChristensenDuets—Ryelee Christensen/Peyton Fiedler; Paige Spady/Nolan Spady Excellent (II ratings)Solos—Emma Bauerle, Jake Lueth, Kristina Pflum Freshman/sophomore girls' ensemble


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For us, we like the Chico travel system.
Mom of 8 and that's enough for me.
"Every saint has a past and every sinner has a future."
Skip the travel system and just get the carseat. Then, spend a bit more on a good stroller that you'll use for a lot longer. People rave about the City Mini.
Bug 6-27-2006, Buddy 2-23-2012
We like the Graco Snugride.
R~03' A~05' L~08' J~12' Isla Kathryn born 8-1-14
I opted against a travel system because the strollers are so bulky. We got a Snugride32 (goes up to 32 lbs/32 inches) infant seat and used it until Jacob was around 10 months old. He hadn't officially grown out of it when we switched to a convertible, but he just looked so stuffed into the seat lol! We have a Sunshine Kids Radian 65 that we're using now. The new baby will use the Snugride though and by the time he or she is ready for a convertible, Jacob might actually be big enough for a booster. We'll see. If not, we'll just get another convertible.
K&B married in 2007, then our family grew:
Jacob 11/6/09 Lydia 2/8/12 Hannah 2/18/14 and Abby 1-22-16
Wife to DH (2005)
YDS (11/2011) Born @ 28 weeks (pPROM)
I should add, I have the Peg Perego infant seat from when LO was born. For as much as I paid for it, I will use it on 10 kids.
I really like it! But installing it can be a bit tricky, so that is quite the downside.
When you get your car seat, Call your local Fire Department and see if they have a car seat tech. They go through a 40 hour class on how to install these correctly and they will install yours for free. Most people think that they can follow the directions and install them correctly, but the reality is that most people do not. They will install it and teach you how to do it correctly too, They will only install a new one because they cannot be held accoutable for one that was used if it was involved in an accident, Because if they are, they must be discarded and a new one needs to be purchased.
I agree with the PP who said to skp the travel system. I loved our Chicco Keyfit 30 car seat, but I wish I had bought a snap and go stroller and then spent the money on a really nice stroller. I just bought a City Mini and absolutely love it.
Carpe a couple of Kairoses a day.
11/09 2/12 3/15
I am not getting a infant car seat. I am getting a convertable seat that goes from birth to 5years. I got one for my last baby and it was the best thing for me. Most people like to just use the carrier and it gets heavy after a while. I decided to forgo it and it made my life easier.
Then again what do I know.....I'm just an uneducated mother that vaccinates her children and feeds them solids before they turn 3years old.
Well, with Baby #1 we went with a Graco car seat and an Uppa Baby Vista. To be honest I pretty much only used a cheap snap and go system the entire time DD was in a car seat as it was soooooo easy. I plan on probably doing the same thing this time around when I can avoid a double, as my daughter isn't walking yet and won't be that great at it by the time the baby comes.
PS We also got the City mini - it is sooooooo good!!!!!!
Married since 2006.
Two beautiful daughters born 8th June 2010 and 3rd February 2012. A handsome little son born 14th May 2013 to complete the family.


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Originally posted by TheStampede
To those who believe that even poor black people deserve to be saved from a hurricane.
If you in some way agree with these statements please U2U me and ask what WE can do especially if you live in Chicago
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Columbia Women's Mix It Around Vest
Smooth microfiber shell repels water
Super-soft and cozy microfleece lining
Princess seaming for a flattering fit
High mock-neck collar; full-front zipper
On-seam hand pockets for secure storage
Carhartt Sandstone Hooded Active Vest-Cottonwood
12 oz. 100% cotton sandstone duck
Multiple interior and exterior pockets
Built-in media port for cell phone cord
Rib-knit wistband seals out the cold
Triple-stitched main seams for strength
Guide Series Women's Backcountry II Reversible Vest
Down-proof 100% polyester taffeta woven fabric
DWR finish repels moisture to keep you dry
Diamond-quilted insulation for added warmth
Princess seaming for a flattering, feminine fit
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The showcase of last week's class was one of Mexico's most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can't wait to share it with you.
I know, the word Mole sounds exciting to eat yet intimidating to prepare. As the root of the word describes, from the náhuatl mulli, Mole is a thick sauce or paste made by grinding ingredients together in a molcajete or communal mill. A food processor works as well. This sauce can be thinned out with broth or water when ready to use.
The Poblano with its long ingredients list and its laborious process, is not the best way to introduce Moles. There are some simple Moles with no more than 4 or 5 ingredients that are easier to prepare and just as tasty.
But here I am! I adore the Poblano and I know you will too…
I tested many ways to find the easiest route to make it without compromising its authenticity and flavor. As long as you prep your ingredients and have them in place before you start throwing them in the pot -what the French call Mise en Place and Mexicans Estate Listo!-, it's a manageable task that takes about an hour. Trust me. Here we go.
As I list the ingredients, we'll go through some Mole basics…
Four chiles are typically used: The reddish Ancho (6 o'clock) with bittersweet and fruity flavors; the black Mulato (12 o'clock) with much sweeter, chocolaty and fuller tones; the raisin colored Pasilla (3 o'clock) with a deep, strong and bitter bite; and the tobacco looking Chipotle (9 o'clock) smoky, rich and spicy.
To be worthy of the name Mole, its not enough to be a sauce. You need chiles in there, but adding a Jalapeño doesn't make it a Mole. Some chiles work together and some don't. Some work for certain kinds of moles and some don't. This group of four, is like the Fantastic Four.
The Mole Poblano has the deep clean flavors from the white onion, a judicious use of the pungent garlic, the refreshing punch from the tomato and the tartness of the tomatillo.
Moles show a deep intermarriage between the native Mexican cuisine and that brought from Spain. Three centuries of Colonial life deeply influenced our food. That's the case of the onion, garlic and many of the nuts, fruits and spices added below.
Native peanuts and pumpkin seeds which are present as a thickener and flavoring element in many Mexican dishes, add some Mediterranean almonds, a bunch of sweet raisins…
Chile seeds tend to be discarded in many Mexican dishes, but not in this Baroque concoction from the late 1600s. Seeds do store most of the heat from chiles but also a ton of their flavor.
They are beautiful too, especially in my grandmother's bowl which photographs so nicely…
Other seeds and spices included take a ride through Mexico's history: Sesame seeds brought by African slaves; anise seeds, cloves, cinnamon and black peppercorns from the Orient routes; allspice from the Caribbean; coriander, thyme and marjoram from the Mediterranean…
To thicken the Mole and to add an earthy base with a small town flavor, corn tortillas are used. As well as Mexican style bread -bolillos or teleras which are the Mexican adaptation of the French baguette from the times of Maximilian.
To top the balancing act of this dish, and also because it was created by Sor Andrea de la Asunción, a nun with an incredible sweet tooth, Mexican chocolate is added. Made with toasted cacao, cinnamon, sugar and typically ground almonds, it is sweeter and grainier than regular bittersweet chocolate.
Not that much chocolate is added though, so the idea that the Mole Poblano is a chocolate sauce is a bit exaggerated…
Now that we ran through the ingredients, let's cook it. As we do, you will see that another Mole quality is that ingredients are transformed, and their qualities brought out, before they are pureed together. That helps achieve such a smooth layering of complex flavors.
First add lard, vegetable shortening or oil in your pot. Once hot, saute the chiles until crunchy and browned. Remove with a slotted spoon and place in a bowl. They will look something like this…
In that same pot add the onions and garlic and cook until softened, for about 2 to 3 minutes.
Make some room and toss in the almonds, peanuts, raisins and pumpkin seeds, cook for another 2 to 3 minutes more…
Some versions of this mole ask that ingredients be charred, broiled, toasted, sauteed, ground one by one, even with different pots and pans. But you can use the same pot as long as it is heavy, large and extended and as long as you give the ingredients enough time before adding the next batch…
So, make some room again to throw in those beautiful reserved chile seeds… AND…
…sesame seeds,stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Let it all cook for 4 to 5 minutes.
Make some room again, and add the already charred or broiled tomatoes and tomatillos, the sliced tortillas and bread…
As you add each additional batch of ingredients, give them time to season and brown together. Don't let any of them burn though…
Go ahead and add the chiles that you already browned, and mix it all up.
Pour in some rich tasting chicken broth.
Once it starts to simmer, drop in the chocolate pieces and stir until they dissolve.
Look at the gorgeous looking mess that we have here below!!!
Let it all simmer for about 15 minutes. You have quite a diverse group of ingredients in there, so they need a bit of time to get acquainted with each other…
Turn off the heat and let the mixture stand, so it can make sense of what it will become.
Then, puree in a food processor or blender. Or why not, if you feel like it, take out that molcajete.
Finally, thank Sor Andrea for what you are about to see!!! The tastiest, yummiest…
Let's just say: one of my favorite Moles.
Of the many things you can make with this mole such as enchiladas, enmoladas, empanadas, eggs, nopales or potatoes.. there's of course the traditional: poured over simply boiled chicken or turkey and covered with lightly toasted sesame seeds.
You can see why I took longer to post this time: I was too busy adding ingredients to the basics section of my blog, just for this recipe!
1/2 cup lard, vegetable shortening or vegetable oil
(Reserve the seeds from all chiles)
3 ounces chiles anchos, about 6 or 7, stemmed and seeded
3 ounces chiles pasillas, about 12 or 13, stemmed and seeded
3 ounces chiles mulatos, about 6, stemmed and seeded
1/3 ounces dried chipotle chiles, about 4, stemmed and seeded
1/2 white onion, about 1/2 pound, roughly chopped
3 garlic cloves, peeled and roughly chopped
3 tablespoons raw almonds with skin
3 tablespoons raw shelled peanuts
3 tablespoons raisins
1 tablespoon pumpkin seeds
4 tablespoons sesame seeds
1/2 cup reserved chile seeds
5 whole cloves, stemmed
1/4 teaspoon anise seeds
1/4 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1 stick true or ceylon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1/2 pound roma tomatoes, about 2 , charred or roaste
1/3 pound tomatillos, about 2, husked, rinsed, charred/roasted
2 corn tortillas, sliced in 8 pieces
1/2 bolillo, telera or baguette, about 2 oz, thickly sliced (if it is a couple days old, better
6 ounces Mexican style chocolate or bittersweet chocolate
5 cups chicken broth(plus 4 more cups to dilute later on)
1 teaspoon kosher or sea salt, or more to taste
1/2 cup sesame seeds, toasted, to sprinkle at the end
To Prepare
In a large extended casserole dish set over medium high heat, add 1/2 cup lard, oil, or vegetable shortening. Once hot, about 2 minutes later, add the chiles in 2 or 3 batches and saute, stirring often, and being careful not to let them completely burn. Remove with a slotted spoon and place in a mixing bowl as you move along.
In the same oil, add chopped onion and garlic and saute for 2 to 3 minutes, stirring, until they soften and release their aroma. Stir in the almonds, peanuts, raisins and pumpkin seeds, and let them cook for 2 to 3 minutes.
Stir in the sesame seeds, reserved chile seeds, stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Stir frequently and let it all cook for 3 to 4 more minutes, stirring often. Make room again, and add the tortilla and bread pieces along with the tomatoes and tomatillos. Let it all cook for a couple minutes.
Incorporate the already sauteed chiles and pour in the chicken broth. Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes. Turn off the heat, cover and let the mix rest for 1/2 hour, so the chiles can completely soften.
In batches, puree the mixture in the blender or food processor until smooth. You can store this mole, covered, in the refrigerator for up to a month, or freeze it for up to a year.
When ready to eat, dilute a cup of mole with 1/2 cup chicken broth in a saucepan and simmer for 2 to 3 minutes. Serve over cooked chicken or turkey and sprinkle with toasted sesame seeds on top.
POSTED IN: Main Courses, Recipes
TAGS: Chocolate, Convent, Mexican, Mexico, Mole, Poblano, Puebla, Salsa, Sauce, Traditional
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I love the photos. They are so beautiful . . . I feel like I just ate all the mole and crusty bread and pepitas and . . .
Love the entry, beautifully written–the fabulous four–I only have three, got to get the fourth!!!
Thank you Tamara! Give it a shot! This recipe will make enough for many, many meals…. Sauce keeps beautifully in refrigerator and freezer too…
Hello Pati
What great presentation with pictures and clear recipie w/explanation!
One question I have: I heard there are three main chilies in Mole. I've not heard of using the chipolte before. Is it in the nun's original recipie?
Thank you!
This mole is so beautiful to look at and with a little prep, not too difficult to make. Thanks.
Here's a very gringo question… why is it called mole Poblano when it doesn't use any Poblano chilis?
Hi Debra,
It is a great question! It is called Poblano because it originated in the state of Puebla, people from Puebla and anything that relates to having an origin from Puebla is called Poblano or Poblana…. Aside from the Poblano chiles!
Ancho is a dried poblano pepper.
WOW. I LOVE mole, but have always been to afraid to try making it. Now, despite the staggering number of ingredients, I think I am brave enough to try! You make it seem (dare I say it?) EASY! Thank you for taking the time to write this post Pati!
My pleasure!! So glad it was worth the number of photos…..(have to take some classes on photography). As long as you gather all your ingredients beforehand and have them ready before you turn the fire on, it is really manageable… give it a try!
Yum! As a witness to the preparation of this thing, I know it is awesome. Thanks, Pati!
So glad you liked it Moni!
Oh My- MOLE is my absolute fav, but something I have not attempted at home… bookmarking and making!! Thanks~
So glad!!! Do give it a try… recipe makes for a huge batch, that you can then refrigerate or freeze for future occasions. Enjoy!
I can't wait to try this recipe! Mole always seemed like that one impossible dish…my friends will just LOVE this.
You go Sue-Jean!!! Give it a try, and let me know how it turned out…
Se me hace la boca agua… me ha encantado tu blog, la presentación, las recetas, las entrevistas, las fotos y lo que escribes.
Algún dÃa intentaré hacer mole Poblano, es mi plato favorito!
Un beso
Muchas gracias Dana!! Me encantó recibir tu mensaje!
Hola Pati!!!
Me encanta tu blog, las fotos, los comentarios, las entrevistas y sobre todo las recetas!!
A ver si me animo algún dÃa a preparar mole poblano, es mi plato favorito…
Un beso muy fuerte,
Every year, since I left L.A., beloved by me in large part for all the amazing comida mexicana, I swear I am going to roll up my sleeves and make a pot of mole for a big party. I even found chihuacle (sp?) chiles in Montreal this spring, which Rick Bayless calls for in his mole negro recipe. But now, thanks to you, I swear I am going to make this a reality. I get amazing chickens, lovingly raised by my neighbor, with incredible flavor: the next ones, I swear, will be wearing this sauce. I promise to send a full report.
Dearest Paige,
Make the Mole Party and send me a full report! Can't wait to hear aaaaaaaall about it!
I have a question regarding the use of the dried peppers – I have used them before in a fabulous enchilada sauce – but I noticed a bit of grit in the final sauce – like very fine sand. I can only conclude that it came from the dried peppers. Since then, I rinse the dried peppers (inside and out) under water before using them – no more grit.
Have you had this experience?
PS – love your site!
Hi Jane,
Dried chiles can be used in so many ways. For some recipes they are first toasted and then simmered, in others they are rinsed and then simmered… I haven't had that experience with the grit in the final sauce… Many thanks for your lovely comments!
I've had spicy mole sauce from 2 different places, my latin american studies professor in college, and a taqueria off my muni line that closed years ago. Both were very spicy, which is what I'm looking for. Does this recipe have the kick, and if not, what can I do to turn up the heat?
Thank you,.
This recipe definitely has a great kick to it. However, it is not terribly spicy. If you want it very, very spicy, add more of the seeds from the dried chiles. That will do it!
Just a clarification. You mention "ancho" chile, but you show a picture of the dried version of the ancho called "poblano" chile. Also, you say not to add "jalapeno" but the dried version of a jalapeno is the "chipotle". My grandmother taught me how to make this recipe over 40 years ago and I must admit yours is very close and so very authentic. She was from "Aguascalientes" Mexico and only used dried versions of all her chiles. The dried versions often have slightly different flavors than the fresh version. Thank you for sharing your beautiful recipe. This is one of my comfort foods and never fails to bring me back to my childhood. Thank you!
Hi there Diana!
The Poblano chile is the name that chile gets when it is Fresh. Once it is dried it goes by the name Ancho. Same with the Jalapeño, that's the name that chile gets when it is fresh; once it is dried it is called Chipotle. The Jalapeño, when fresh, tastes completely different then when its dried and turned into a Chipotle. I also only use the dried chiles for the Mole!
Hope you enjoy the recipe!!
Hi Pati,
I made this wonderful Mole' for Thanksgiving. It turned out wonderful and it was enjoyed by my company. But, in your instructions you missed the step from the Roma tomatoes to the bread. It wasn't until I added the broth and chocolate that I noticed them sitting on my counter. I ended up just through them into the pot after looking at the helpful pictures above. Can you please explain how this process was suppose to go.
So glad you liked it! Its in there now…
I made this last night! It went straight to the freezer (I had to cancel the event I planned to serve it at, but had the ingredients so figured I might as well). It tasted and smelled so good, I could not believe I actually made it myself. Thank you for such a clear and encouraging recipe! Can't wait to really eat it and share it with friends.
Hi Elizabeth,
I am so glad! You can use it as a sauce with chicken or meat or even veggies… And you can also use it to make Enchiladas! Just shred and heat some chicken, heat some corn tortillas, dip them in the mole, stuff the tortillas with the chicken, fold them and then cover the whole thing with fresh cream and crumbled cheese…
Hi Pati,
I looked all over for a mole poblano recipe that didn't look too difficult for a beginner and here it is!
I made it this evening and I think it tasted and smelled wonderful. Thank you so much for taking the time to perfect and post this recipe.
I enjoy your blog. All the best.
Hi Melissa,
Many thanks and enjoy that Mole!
Is this mole a sweet one? I do not care for sweet moles.
Hello Pati,
I just found your program this last weekend on PBS, and was I happy! So glad you are there. I have a question concerning the chiles. I live in Northern California, (really) North of Sacramento, and in my area I can find the Ancho, & the Pasillas dried chiles, but I am sure I have never run across a Mulatos Chiles. Is there another similar or a different name for that particular chile?
Thank you, Shawn
Hola Shawn,
Here is a link to more info on ancho chiles :
Here is a link to more info on mulato chiles:
If you can't find mulato chiles near you, you can always order them online, or for this recipe, it is fine to use more ancho chiles in place of the mulatos, they should be just as yummy here!
Hello! I made this mole recipe today and was having a little bit of trouble with the final taste.
I feel like I taste too much of the dried peppers and the bittersweet chocolate I used is way too…well bitter. Any suggestions?
Hey Pati! I just recently saw one of your shows for the first time and I loved it. I'm from El Salvador and my husband is from Mexico, and I really don't know much about how to make any Mexican dishes. After I saw your show, I tried out the poached eggs in salsa. He loved it! He said it reminded him of "home." Thanks for making the recipes easy(and delicious)so now I can make him dinner and my husband can enjoy some of his food!
Hola Pati! I just love your show but discovered it while in a cast for a broken thumb. This is going to be the first thing I make when my cast comes off, I can't wait! In the meantime, I'm looking forward to the next episode.
Cheers, Mark
Love your Tv show and website Pati! Would love to meet you up here in Canada! I love to cook Mexican and was happy to stumble on your tv show and website what wonderful recipes. I would love to make some of your recipes but dried chiles are mostly only available up here in Canada. Was wondering for example to make mole if i could use dried chiles and just reconstitute them to make your recipes. Or do you use dried chilies? Let me know. Can't wait until you finish your book; i will be in line to buy it!
Thanks so much for sharing!
Thank you for such a great Mole recipe. What a fabulous concoction of deliciousness. I may actually try to tackle this intimidating dish only because you have put it together so nicely. Good job!!!
Don't be intimidated Maulana. You can do it!!
Hi Pati,
I used this recipe to make mole for the first time a couple days ago and it's incredible! Thanks for your great photos and description, it made me excited and confident enough to try it. It is so rich and complex, I can understand why it has such a distinguished reputation. It's worth the effort, however, and I will be making it again.
I used lard for cooking the chiles, and left out the chipotle and allspice, and used Mexican oregano instead of the thyme and marjoram. I also toasted and ground the spices separately to ensure a smoother texture. The grit someone mentioned may have been bits of cinnamon or peppercorns that didn't get blended enough?
Another commenter noted that it tasted bitter, and I had the same experience. I was expecting something sweeter, and I was worried that I had overcooked the chiles, they looked a bit black in places. It doesn't take long to fry a dried chile, and you warned me! I was afraid this might have led to the bitterness.
However, after diluting the sauce with stock and adding some boneless skinless chicken thighs, we cooked the whole thing for an hour or so, and it came to life! All the flavors intensified and the color deepened and it turned into one of the yummiest things I've ever tasted. I think restaurants must use sugar to boost their mole's impact. This one is subtly sweet and just slightly bitter. What a sauce!
Thanks, and best of luck with your new show!
I'm trying this recipe tomorrow…. The mulato (dried chilie pods) are sold at Superior Markets in so. California
You are right. Time consuming it is. But the results are spectacular. I have to try your version of frying the chiles first. We dry toast the chiles and then everything is pretty much the same.
Confused here.
Your chili pictures show 4 different dried chilis. Your recipe calls for 3 fresh/1 dried. Or at least 1 dried. Please clarify. It looks absolutely amazing. I'm feeling ambitious and want to shop for the ingredients soon. Thanks.
I have a "quick mole" recipe a friend gave me that she saw on a cooking show. We've repeatedly adapted and altered it to make it our own but I've been looking for something more traditional. So I'm happy to find this one! And I'm incredibly excited to make it. I do have a question is it possible to streamline the mole making process without losing flavor? Or as my sister says "ruining a beautiful tradition." Thanks in advance Pati! I love your show and your recipes!!!
What is the preferred method for thickening mole? Masa?
I am so excited to try this beautifully written recipe! The history of Mexican spices is such a great bonus. I feel more in touch with my Mother's Mexican heritage already.
Con mucho gratitue!
Muchísimas gracias por esta receta. La acabo de descubrir. Mi hermana hace mole varias veces al año y cuando la vi, la llamé por teléfono a México y le leí la receta. Me dijo que es muy similar a la que ella hace en México y que sería bueno que yo la intentara pues ella hace el mole de memoria y nunca me ha podido dar la receta con medidas exactas. Recibe las gracias de un Distritense mexicano que ahora vive en Texas. Ya imprimí la receta y mañana comienzo a conseguir los ingredientes aquí en San Antonio, TX. Saludos!!!
Hi Pati,
I want to make my dad's favorite Lengua en Mole for his upcoming birthday. Ever since my grandmother passed away there's no one to cook it for him! My question is this – if I can't use peanuts (allergy) is there something else I can substitute? Or should I just increase the amount of the other nuts and seeds? What would you recommend?
Thanks for your help!
Hola Pati!
MIs amigas me llaman Pat(t)i tambien
I was curious about the type of mulato chile. I couldn't find it at my local latino market. What is this chile called when it is fresh? I found a dried pasilla negra but wasn't sure if that was it.
Me puedes ayudar?
I'm a man who has really enjoyed watching your cooking show over the last couple of years. (From that I know you love lime and spicy food!) Your enthusiasm is very contagious!
Up to now I have only tried commercial mole sauces such as La Costena and Dona Maria. My 6 children really like mole sauce but I have been to every store in the area and have been unable to find any at all — none!
I got so desperate I looked up the recipe and found your wonderful instructions here. Finding the ancho and pasilla chiles was tricky but I eventually succeeded with the help of a great Mexicana woman. At first, I thought "I am totally doing this wrong" and my wife complained about an unpleasant smell. But I stuck with the recipe and it all magically came together at the end.
Wow! This mole poblano tastes fantastic. The stuff in the jars pales in comparison to this rich and beautifully textured mole.
Muchas gracias!
This mole is delicious!! I am going to send a couple of jars to my daughter in Madison, AL. She will enjoy the mole with chicken and rice. Thank you for posting the recipe.
Which came first–mole poblano or mole negro de Oaxaca? Most of the recipes for mole negro de Oaxaca I have seen include burnt tortilla. Are there other differences, in your opinion?
Hi Pati,
Question…I have having a hard time finding the Anchos & Pasillas separately. Believe it or not, the local Latino market has a dried Pasilla-Ancho chile (thats what label says) ??????
What do I do if I can only find the Pasilla, Mulato & Chipotle chiles & no Ancho?
Your mole is beautiful! I also make mole at home but was wondering what you thought of canning it in jars. I'd like to make large batches and have them preserved in the pantry for later. What's your advice on this? If it's safe to can mole sauce, how long do you think I should process it in a boiling water bath? Thanks so much for the lovely photos and recipe.
Hi Pati – gracias for your recipe – just to confirm, even if I see them fresh, your chilis in this recipe are dried?
Thanks for your help – dinner for NAvidades is on the way with your great recipe!
I just made this recipe and something went very, very wrong. I followed the instructions as written, but what I ended up with was a bitter, inedible sauce, that tastes more like an unsweetened frosting (about the same consistency too). Up top you say it does not use that much chocolate, but then it calls for 6 oz. I used Lurker brand that I got from a Mexican grocery in San Francisco Mission's district. Did I use the wrong kind of chocolate or is 1/3 pound too much?
Of the Mole recipe I've found online, this is BY FAR the easiest and the most tasty! I had all the spices, but they were in powdered form so I used 1/8 teaspoon when in doubt (this worked out great). Also, I didn't have any dried Chipotle chiles so I used Guajillo instead (great sub again). One thing I've come to find…when frying the chiles – it's really important to remove ALL the seeds because they tend to burn (which turns the oil bitter) and it's extra important not to burn the chiles themselves (again doing so seems to make the oil really bitter). When in doubt, I usually start with fresh oil because the post-fry oil ALWAYS tastes bitter to me. One more thing….I only used 3 ounces of Mexican chocolate…I don't like my Mole too Chocolatey. Thanks for a great recipe…I will def make this again!
Hi Patti,
Yes, I made the mistake of using bitter baking chocolate. The three sisters at my favorite Mexican restaurant (where I almost always get the mole) told me I probably burned my chiles and suggested Ibarra chocolate (drinking chocolate, like abuelta). Gonna give it another try!
How is the consistency of this sauce? Is it really thick? Or should it be a little runny?
Did I read this correctly? I am supposed to completely blend the cinnamon stick into the sauce?
Thank you for the recipe!
Thank you! I just made this tonight for my boyfriend who has studied abroad in Mexico, and he says this is close to what he had there. You're right, it's very doable.
I could only find ancho and pasilla chiles, and it came out fine with those. I also left out the chile seeds, resulting in a subtle spiciness that didn't burn my mouth.
Made this dish last night. I had similar frustrations with others regarding finding the "right" chiles. I just went with whatever the store had.
It turned out much more mild than I had anticipated but the biggest surprise was the grittiness. I blended & blended. Any ideas Pati on the culprit?
Thanks so much for a challenging recipe!
Hola Paty, tengo la oportunidad de mirar su programa en PBS ME GUSTA y eh aprendido como hacer mas facil y eficientes recetas mexicanas, yo soy de QUERETARO Y TENEMOS MUCHAS RECETAS SIMILARES AGRADESCO ESTA DE MOLE PORQUE ME FALTABAN ALGUNS INGREDIENTES Y YA LOS TENGO Dios te bendiga
Hello Pati,
I am French and married to a Mexican man from Chihuahua. I love Mexican cuisine! I cook a lot but mole has always been a bit intimidating… Now that I have your recipe I'll give it a try this weekend
Thank you for sharing your beautiful cooking with us.
Wow! This is great! My first attempt at what I think is a complex sauce. It took me most of this afternoon, but it was WELL worth the effort. Thank you for the recipe.
This mole looks unbelievable! Thank you for sharing and giving me new inspiration – cannot wait to give this a try!
Made this yesterday and it is INCREDIBLE.
One minor suggestion — maybe the instruction for the chilis in the lard could be to "crisp" or "lightly fry" them? This was my first time ever putting dried chilis in hot fat and when I read "saute" I was thinking they would soften, so I left the first batch in too long and they burned. I threw them out, seeded and stemmed some more (fortunately I had extra!), discarded the oil (it had a burnt smell to it), washed the pan and started over.
That was all the result of my inexperience, though. I followed the recipe exactly as written, and it is hands-down the best mole my husband and I have ever had. Thank you!!
I just made this mole and it turned out awesome. I substituted mild California red chilies for mulato (I couldn't find any locally) and had to use regular baking chocolate. I put the mole on chicken and it was great!
Hi Pati,
I would really like to try this recipe, but not in such a large quantity. What would be the best way to go about changing the measurements if I only wanted to make, say, 2-3 servings?
Made this yesterday for my husband, for Father's Day. He and I LOVED it! He had been complaining about never getting good mole at the local restaurants, but even though his dad is from Aguascalientes, their family didn't have a recipe. This was *so* yummy, I wanted to keep eating even though my stomach was almost painfully full!
As to substitutions, I wasn't sure what chiles I was getting from the grocer, as Kroger had them all in a non-labled display. What I was able to recognize were chipotle chiles in adobo, some jalapenos and two Anaheim.
Pumpkin seeds, peanuts and almonds were available in small quantities at Kroger's bulk foods section, and no place in town had Mexican chocolate so I used 8 ounces of Abuelita drink mix like another commenter suggested. It ended up not sweet enough for my hubby so I added a few squirts of chocolate syrup for him. Also since I didn't have extra chicken broth to dilute with I used whole milk.
I'm sure I bastardized the recipe to the point it can't be called a 'proper' mole, but cooked for an hour with pan-fried chicken and served with warm corn tortillas and basmati rice (all we had in the house) it was the best thing this gringa has ever made.
I have seen a few recipes for mole that use either plantains or bananas. Are they not moles poblanos? Beautiful photography.
Estoy decidido a hacer esto para mi cena y una noche de cine con mi clase de español.
Hi, you list Mexican style chocolate or bittersweet chocolate.
Responding to a comment below you said to use a sweet chocolate and also referred to the success of it along with your photos. Should bittersweet chocolate be removed from your recipe here?
As to nuts, Like coffee beans, some seeds and nuts can be ground in a coffee grinder before cooking. I would scald off the brown skin off the almonds first to add to smoothness. For canning, use pressure cooker not water bath. Water bath okay for most fruits and not eggs, dairy, meats, fish, broths, veggies. Love the details of your recipe. Yum!
Hi Pati! So glad I found your beautiful recipe online. Being not from Mexican heritage, but definitely a molé lover, I was a bit intimidated at thought of making molé myself, but the way you laid this out it just made perfect sense. Thank you for sharing this! I thank you and my husband thanks you! It is delicious!!
Should I remove the skins of the dried peppers after roasting or keep them in the final dish and puree them??
Looking forward to making this dish!
Help appreciated!
Hi Pati. I've never made mole from scratch but am going to give your recipe a go. Looks wonderful! My mother, who was from Monterrey, used to put orange peel in hers but I've not found any recipes that include orange. Is that just a norteño variation?
Also, do you have a favorite recipe for mole verde?
Thanks for sharing your passion!
I love dark moles and am so sad my favorite mexican restaurant doesn't make it this way. Today, my mail ordered peppers came in with the mexican chocolate. I made the mole today and it is wonderful! Rich, dark, lovely mole! Thank you! My husband will be so surprised! Plenty for freezing! Thank you, thank you!
Love your show!
Just used some of this mole poblano from the freezer. Still as good as when I made it a few months ago. Thanks Pati!
After successfully making mole negro and rojo, I decided it was time to tackle mole poblano. I did a couple of things different here:
*Dry roasted the chilies, deseeded, then pureed them in a blender.
*Dry roasted the onions, garlic, nuts, bread, and tortillas.
*Instead of lard (I don't eat pork/beef), I added some butter in the end because I found it was missing the richness.
One part that made me nervous was all adding the reserved seeds. Even after soaking them in hot water and pureeing, I found them to still be hard and the mixture to be very spicy.
The mole came out great and tomorrow I"m going to make mole enciladas con pavo. Thanks for posting!
My first recipe i ever put together and everyone in the event loved it…. way to go Mrs Pati
I read the comments from many of excited chefs on this recipe and noted that the most frustrating responses related to the bitterness of the sauce. It should be noted that Pasilla Chili's are known to be very bitter, especially in the skins. When using these particular chili's it is very important after softening them to press the pulp through a sieve and remove any skins. This can be a tedious process, however a good cook will enjoy the hands on experience, and the end results make it so worth it. I made this recipe and the results were absolutely fabulous!!!! My friends said it was better than our noted Mexican restaurants in town!!!!
Just to clarify: the chiles used in this recipe are all dried, correct?
Thank you sincerely for posting this glorious recipe!
I made this recipe quite a long time ago and I am going to try it again, however, is it just me that can't see the photos on this page? I can only see the first one
Hola Pati,
Muchas gracias por la receta. Desfortunadamente no se ven las imágenes, ojalá y esto se pueda arreglar, me encantaría ver la narración en imágenes.
Hi Pati,
I can truly say that I adore mole. Time momentarily stops with every bit and everything is made secondary to this amazing sauce. One time I made mole poblano when I was deployed to Germany to take care of my fellow army brothers and sisters arriving from the middle east. I smuggled in all the ingredients from the States during a brief visit from my deploymen and for my first white Christmas made mole poblano. What a incredible experience. This year I hope to make yours.
Hi Pati!!
I am finally going to take the plunge and make mole from scratch following your inspiring, and dare I say, easy looking recipe! All other recipes left me scared! This is a bucket list item I'll hopefully get to check off this weekend! What a beautiful website–mil besos!!
I loved it! My guests loved it!
Muchas gracias!
How are the hard Mole pastes that are sold in markets around mexico made? What is done to the Mole's to turn them into those hard type pastes?
Hello Pati,
Love your cooking show, and you have a beautiful family.
I'm going to make your fabulous poblano mole. However, I would like to know how the flavor would change by adding a ripe plantain? Would love to hear your response.
Best wishes for you and your family in 2016
!Me encatan platanos maduros! I love ripe sweet plantains. Just give them to me for dessert and I will be in heaven.
[…] 8. Mole Poblano Mole poblano is really another name for red mole, and what makes this recipe special is that it uses 4 different types of chiles to accomplish the flavor and color: reddish Ancho, black Mulato, raisin colored Pasilla, and tobacco looking Chipotle. As the chef explains, "some chiles work together and some don't. Some work for certain kinds of moles and some don't. This group of four is like the Fantastic Four." […]
[…] 8. Mole poblano El mole poblano en realidad es otro nombre para el mole rojo, y lo que hace que esta receta sea tan especial es que usas 4 diferentes tipos de chile para lograr el sabor y color: chile ancho rojizo, Mulato, chile pasilla, y chipotle. Como la chef explica: "Algunas chiles trabajan en equipo y otros no. Algunos funcionan para ciertos tipos de moles y algunos no. Este grupo de 4 es como los 4 fantásticos". […]
[…] do not include chicken as that will vary based on cooking preparation. Recipe slightly adapted from Pati's Mexican Table Nutrition Information Serving size: ¼ cup mole Calories: 90 Fat: 6.9 g […]


text:
Coming August 4, 2015...
SUMMER at HIDEAWAY KEY
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Praise for the novels of Barbara Davis...
Summer at Hideaway Key...
"I can't resist a story with a journal at its heart, and the journal in Summer at Hideaway Key is powerful, emotional, and illuminating. Davis is a master at linking the past and present as she finds the heart of each story and weaves them together. Summer at Hideaway Key moved me to tears, but I've learned to trust this author to leave me happy. I didn't want this book to end." ~
Diane Chamberlain, USA Today Bestselling Author of The Silent Sister
The Wishing Tide...
"Barbara Davis has crafted a novel that is beautiful and haunting. The mystery sucked me in from the first page and I was swept up in Lane and Michael's story. Filled with wonderful descriptions of North Carolina's Outer Banks, The WISHING TIDE is a book about love and loss and and finding your way forward. I could not read it fast enough!" ~
Anita Hughes, author of French Coast
The Secrets She Carried...
"This beautifully written novel tells a tale of epic romance, one that last through the decades... set on a plantation home in North Carolina, love stories unfold...it;s a beautiful story and Davis does an amazing job telling it." ~
Romantic Times Reviews
Barbara Davis, author of women's fiction
Available August 4, 2015... preorder your copy today!
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text:
Celiac disease is on the rise, and the population-wide overuse of antibiotics could play a key role in triggering disease onset.
Is Fibromyalgia Caused By SIBO and Leaky Gut?
Fibromyalgia is a disorder that causes muscle pain and fatigue. People with fibromyalgia often experience tenderness at certain points on their body when pressure is applied. Fibromyalgia sufferers also experience other symptoms, including: Insomnia or difficulty sleeping Morning stiffness Headaches Numbness or tingling in the hands and feet Menstrual irregularities and pain Difficulty concentrating (i.e. "brain fog") According to the most recent statistics, about five million Americans (roughly 1 in 50) suffer from fibromyalgia. It's… Read More
Could a leaky gut be making you fat?
It's no secret that obesity, diabetes, and metabolic disease are afflicting an incredible number of Americans; in fact, the prevalence of the metabolic syndrome in our country has reached an astonishing 34% and is continuing to rise. (1) This disease, characterized by long term low-grade inflammation, causes metabolic disturbances that lead to the development of complications such as nonalcoholic fatty liver disease, cardiovascular disease, and type 2 diabetes. This is a serious health problem for… Read More
RHR: Pioneering Researcher Alessio Fasano M.D. on Gluten, Autoimmunity & Leaky Gut
It's an honor to welcome Dr. Alessio Fasano as a guest on the show. Dr. Fasano is globally recognized for his pioneering research in the fields of Celiac disease and gluten intolerance. In 2003, he published the groundbreaking study in the Annals of Medicine that established the prevalence rate of celiac disease at one in 133 people in the U.S – a rate nearly 100 times greater than the previous estimate. He also headed up a… Read More
RHR: Testing for SIBO, Graves Disease, and all about Anemia
Another Q&A episode, folks! Remember to tune in next week for our interview with Dr. Alessio Fasano, a pioneer in the fields of gluten intolerance, leaky gut and autoimmunity. In this episode, we cover: 12:39 How to tell if digestive problems are caused by leaky gut, SIBO, or food intolerance 26:25 What to do about Epstein-Barr Virus 32:43 Does a furry tongue mean anything? 35:43 How baby is telling you it's time for different foods… Read More
RHR: Naturally Get Rid Of Acne By Fixing Your Gut
We've talked a lot about the "gut-brain" axis. But did you know there's also a "gut-skin" axis? And did you know that researchers have been aware of this connection for more than 100 years? Of course, this early work was forgotten for about 90 years, and it has only received increasing attention in the last decade. It's an exciting area of study, and it gives us new strategies for naturally treating skin conditions like acne… Read More


text:
Synonyms of patch in English:
2 he had a patch over one eye
cover, eyepatch, covering, pad, shield
verbBack to top
her jeans were neatly patched
mend, repair, put a patch on, cover, sew, sew up, stitch, stitch up
- patch something up
- 1 the remaining houses were either being patched up or demolishedrepair, mend, fix hastily, do a makeshift repair on, repair/fix temporarily;cobble, botch;Nautical jury-rig
Definition of patch in:
- British & World English dictionary
- US English dictionary
- US English synonyms
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text:
He explained the roots of the problem as:
Over the last few decades, huge advances in technology have allowed businesses to do more with less, and made it easier for them to set up shop and hire workers anywhere in the world.... Steel mills that needed 1,000 employees are now able to do the same work with 100, so that layoffs were too often permanent, not just a temporary part of the business cycle.... If you were a bank teller or a phone operator or a travel agent, you saw many in your profession replaced by ATMs or the Internet.
This Luddite analysis fundamentally misconceives the role of technology in a modern economy. Such advancing technology increases worker productivity, and, therefore, wages and standard of living. Technological progress over the decades is why the average American worker in 2000 enjoyed 7 times the standard of living of the average American worker in 1900.
He then tries to pin the blame for his failures on others, saying, "Now, in the midst of this debate, there are some who seem to be suffering from a kind of collective amnesia. After all that's happened, after the worst economic crisis since the Great Depression, they want to return to the same practices that got us into this mess."
The policies that got us into this mess included primarily the so-called "affordable housing policies" Obama himself and other Democrats long advocated, with the government forcing the banks by overregulation to drop their traditional lending standards to provide loans and mortgages to low and moderate income applicants who could not qualify under those traditional standards. (See the full documentation and discussion in Paul Sperry's The Great American Bank Robbery: The Unauthorized Report About What Really Caused the Financial Crisis and Gretchen Morgenson and Joshua Rosner's Reckless Endangerment: How Outsized Ambition, Greed, and Corruption Led to Economic Armageddon.
The other major factor was the Fed's loose monetary policy starting under Bush in the 2000s, which funded the housing bubble. Both policies were departures from the fundamental planks of Reaganomics. As I discuss in detail in my own book, America's Ticking Bankruptcy Bomb, the four planks of Reaganomics had been effectively abandoned by 2008, and that was the cause of the financial crisis, which ended the 25-year economic boom from 1982 to 2007 that Reaganomics had created.
Obama tries to continue his historical revisionism, saying, "Remember that in those years, in 2001 and 2003, Congress passed two of the most expensive tax cuts in history, and what did they get us? The slowest job growth in half a century. Massive deficits that have made it much harder to pay for the investments that built this country."
Here is what really happened. Those Bush tax cuts quickly ended the 2001 recession, despite the contractionary economic impacts of 9/11, and the economy continued to grow for another 73 months. After the rate cuts were all fully implemented in 2003, the economy created 7.8 million new jobs and the unemployment rate fell from over 6% to 4.4%. Real economic growth over the next 3 years doubled from the average for the prior 3 years, to 3.5%.
In response to the rate cuts, business investment spending, which had declined for 9 straight quarters, reversed and increased 6.7% per quarter. That is where the jobs came from. Manufacturing output soared to its highest level in 20 years. The stock market revived, creating almost $7 trillion in new shareholder wealth. From 2003 to 2007, the S&P 500 almost doubled. Capital gains tax revenues had doubled by 2005, despite Bush's 25% cut in the capital gains rate.
The deficit in the last budget adopted by Republican Congressional majorities was $161 billion for fiscal 2007. Today that deficit is nearly 10 times as much. Total federal revenues under Bush soared by nearly 30%, from $1.991 trillion in 2001 to $2.568 trillion in 2007. The day the Democrat Congressional majorities took office, January 3, 2007, the unemployment rate was 4.6%. George Bush's economic policies, "the failed policies of the past" in Obama's rhetoric, had set a record of 52 straight months of job creation.
What has continued to fail us now is that Obama's own policies, the exact opposite of Reaganomics in every detail, have failed to produce any timely real recovery from the last recession. Before this last recession, since the Great Depression recessions in America have lasted an average of 10 months, with the longest previously at 16 months. But here we are today 48 months after the last recession started and there is still no real recovery. Instead, we have record poverty, and record extended unemployment.
They can't say that is because the recession was so bad, because the historical record in America is that the deeper the recession the stronger the recovery. Based on the historical record, we should be ending the second year of a booming economy right now. The failure to achieve that is the responsibility of Barack Obama.
Obama himself was counting on precisely this history making him look like a hero. That is why he so confidently told the Today Show on Feb. 2, 2009, "a year from now I think people are gonna see that we're starting to make some progress...if I don't have this done in three years, then this is going to be a one-term proposition."
Before Barack Obama as President, the rest of the world looked to America as the example for the economic model that works to achieve prosperity. But today Obama tells America "It doesn't work. It's never worked. It didn't work when it was tried in the decade before the Great Depression. It's not what led to the incredible postwar boom of the 50s and 60s. And it didn't work when we tried it during the last decade."
But it's President Obama, who fundamentally doesn't understand his own country, that doesn't work.
Obama's Tax and Spending Fantasies
In his Kansas speech, Obama offered as his solution increased government spending as the foundation for rising prosperity. He says:
Today, manufacturers and other companies are setting up shop in places with the best infrastructure to ship their products, move their workers, and communicate with the rest of the world. That's why the over one million construction workers who lost their jobs when the housing market collapsed shouldn't be sitting at home with nothing to do. They should be rebuilding our roads and bridges; laying down faster railroads and broadband; modernizing our schools -- all the things other countries are doing to attract good jobs and businesses to their shores.
Instead of the American capitalist model maximized by Reaganomics, Obama tells us to look at the basic infrastructure spending of other countries as the model that works. But American economic growth is not suffering because of a lack of basic infrastructure like a third world country. It is suffering because Obama is so doggedly pursuing the opposite of every policy that would free the economy to produce and boom. Under such Obamanomics, soon enough America will be suffering from the lack of a reliable energy grid like a third world country.
Obama whines that Bush's massive deficits (if his deficits were massive what are Obama's?), supposedly caused by his tax cuts (not--revenue again rose during the Bush years), "have made it much harder to pay for the investments that built this country and provided the basic security that helped millions of Americans reach and stay in the middle class -- things like education and infrastructure; science and technology; Medicare and Social Security."
But spending on all of those items soared during the Bush years, and they have rocketed up all the faster under Obama. To no avail, because government spending is not the foundation of increased economic growth and prosperity. Increased production, spurred by ever stronger incentives, is.
Of course, essential to all of President Obama's essential spending is to increase tax rates on the rich, otherwise known in English as the nation's investors and job creators. As President Obama tutored us in Kansas last week:
But we don't have unlimited resources. And so we have to set priorities. If we want a strong middle class, then our tax code must reflect our values. We have to make choices.... Do we want to make the investments we need in things like education, and research, and high-tech manufacturing? Or do we want to keep in place the tax breaks for the wealthiest Americans in our country? Because we can't afford to do both. That's not politics. That's just math.
So there you have the Obama formula for economic growth and prosperity. After the greatest runaway spending spree in American history during the Obama Administration, the answer is for government to increase spending even more, financed by increasing tax rates even more on the very investors and job creators that produce the jobs for the middle class and working people in America's economic system. That is a perfect prescription for another recession, not the long, long overdue recovery America is still waiting for under Obamanomics. Obama tells us, "It is wrong that in the United States of America, a teacher or a nurse or a construction worker who earns $50,000 should pay a higher tax rate than somebody pulling in $50 million." That would be wrong if it were true. But it is not.
What Obama is peddling to America on tax policy is only the ugliest example of his well-established rhetorical style of calculated deception. It is based on what he thinks the average voter does not know and will not know, and can be manipulated to believe to Obama's political advantage. For the picture he is painting of the rich getting away without paying their fair share while working people bear most of the tax burden is the opposite of reality.
Even before Obama was elected, under those "failed policies of the past," the top 1% of income earners in 2007 paid 40% of federal income taxes (up from 17.6% when Reagan entered office), while the CBO just reported that they earned 17% of the income in 2007. Moreover, that 40% of federal income taxes paid by the top 1% was more than paid by the bottom 95% combined, according to official IRS data. While the top 1% paid 40% of federal income taxes, the bottom 40% paid no federal income taxes as a group on net. Today 47% pay no federal income taxes.
Yet, Obama has already enacted under current law further tax increases on the nation's job creators, investors and small businesses going into effect in 2013, when the tax increases of Obamacare become effective and the Bush tax cuts expire. Consequently, that year the top two income tax rates would rise by close to 20%, the capital gains tax would soar by nearly 60%, the tax on dividends would nearly triple, and the Medicare payroll tax would rocket up by 62% for these disfavored taxpayers. This alone would take us well beyond the Clinton tax rates, despite Obama's outdated talking point that he is still repeating from 2008.
This is in addition to America suffering with virtually the highest corporate tax rate in the industrialized world at nearly 40% on average, counting state corporate rates. As I have previously noted, even Communist China imposes only a 25% rate, with the rate in the EU even less on average. Our Canadian neighbors, enjoying a booming economy since Obama was elected in America, will enjoy a 15% rate next year, down from 16.5% this year.
Yet Obama barnstorms America calling for still more tax increases on American business, large and small, and the job creators and investors on which jobs and prosperity for working people depend. The galloping regulatory burdens he is now imposing effectively involve still further tax increases stifling production. It all adds up to a brew for another recession in 2013, unless the American people force a change in course in 2012.
Rush Limbaugh defends Rubio's debate answer: He's absolutely right that Obama knows what he's doing | Allahpundit
Time for Team Hillary to break out the gender card for young liberal women who prefer Sanders | Allahpundit


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The Magazine
Spring 1980: Conflict
- Leadership's Top 40: #40My Greatest Ministry MistakesHe watched his dreams crumble at Circle Church. Did that failure invalidate his ministry?
- LEADERSHIP FORUMConflict. Crisis. The corporate church often does not see its own power to make and destroy its servants.
- Building Trust Between Pastor and CongregationWhat can be done about the fact that in many churches a pastoral crisis occurs about every 18 months?
- A Parsonage or Housing Allowance-- Which is Better?Manfred Holck, Jr., contrasts the viewpoints of pastors and congregations.
- Christian Versus ChristianConflict is inevitable. When it comes, face it--and follow Jesus' style of confrontational ministry.
- Building PeopleCan people who are vastly different really learn to love one another? How can a caring fellowship be built upon such differences?
- Caught in the MiddleHow can staff members be true to themselves and follow a leader with whom they disagree?
- How to Create an Employment AgreementA youth pastor agreement as a model.
- Conflict in the Black ChurchThe black church has often failed to manage conflict because it believes conflict is wrong.
- IDEAS AT WORKPreaching without notes next Sunday morning might become one of the most rewarding experiences of your life, according to Craig Skinner. Here are five tips that work for him.
- A Psychiatrist Looks at Troubled PastorsAn interview with Dr. Louis McBurney
- SELF DISCLOSURE: HOW FAR SHOULD A LEADER GO?You're told to be vulnerable--to disclose yourself honestly to those around you. But like most of us you're painfully aware that honest self-disclosure can blow up in your face.


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The Good Witch
|The Good Witch
|Written by
|Rod Spence
|Directed by
|Craig Pryce
|Catherine Bell
Chris Potter
|Original language(s)
|Orly Adelson
Ian McDougal
Frank Siracusa
|George Roulston
|Running time
|89 minutes
|Original network
|Hallmark Channel
|Original release
|Followed by
|The Good Witch's Garden
The Good Witch is a television film that aired on the Hallmark Channel on January 19, 2008. It starred Catherine Bell as Cassandra Nightingale and Chris Potter as Chief of Police Jake Russell. The film has spawned six sequels and a television series.
A mysterious, darkly beautiful woman named Cassandra Nightingale moves into an old, abandoned house which is reputed to be haunted by its original owner, "The Grey Lady". The small community is divided in their opinion of her: Some want her to stay (especially widowed police chief Jake Russell and his two children), while others want her to leave. Through the course of the story, seemingly magical things happen, and the community attributes these occurrences to her. Everyone begins to wonder if she is really a witch.
- Catherine Bell as Cassandra Nightingale
- Chris Potter as Chief of Police Jake Russell
- Matthew Knight as Brandon Russell
- Hannah Endicott-Douglas as Lori Russell
- Nathan McLeod as Michael
- Jesse Bostick as Kyle
- Paula Boudrea as Nancy
- Noah Cappe as Deputy Derek Sanders
- Catherine Disher as Martha Tinsdale
- Peter MacNeill as George
On January 15, 2008, Hallmark Channel and Limbo, the mobile entertainment community, teamed up to create and launch the cable network's first-ever mobile interactive initiative. The campaign "enhanced viewers' experience of the premiere of the network's original movie ... through 'Limbo Unique' – a game played via cell phone or online". The grand prize was $2,000 and a portrait of the "Grey Lady" that was featured in the movie.[1]
Although set in "Middleton, USA" it was filmed in Hamilton and Niagara on the Lake, Ontario. In the sequel The Good Witch's Charm, the map on the wall in the police station shows Middleton north and west of Chicago, in the vicinity of DuPage County. The names of the suburbs and interstates that are west of Chicago can be clearly seen.
The movie had great success on Hallmark Channel on the night of its premiere, making it the second-highest-rated original movie to that date. It premiered with a 3.8 HH (household) rating and was in nearly 3.2 million homes.[2] It also was #1 in its time period, propelling the channel to the #4 spot in weekly ranking.[3]
Home media[edit]
The Good Witch (Region 1) DVD was released on January 5, 2010.
The Good Witch Collection (Region 1) DVD was released October 14, 2014.[4]
On February 7, 2009, the Hallmark Channel aired a sequel, The Good Witch's Garden.[5][6] The third installment, The Good Witch's Gift,[7] aired on November 13, 2010, on Hallmark. The fourth installment, The Good Witch's Family, aired on October 29, 2011. The fifth installment The Good Witch's Charm premiered on October 27, 2012. The Good Witch's Destiny sixth installment premiered on October 26, 2013. A seventh installment, The Good Witch's Wonder, aired October 25, 2014.[8]
Television series[edit]
In February 2014, the Hallmark Channel announced that Good Witch had been green-lighted for a ten-episode series, starring Catherine Bell, to premiere on February 28, 2015.[9][10] Production for the first season began on October 29, 2014, in Toronto,[11] with Sue Tenney as showrunner. Bailee Madison and James Denton will also star.[11][12]
- A dark grey cell indicates the character was not in the film.
|The Good Witch
|Good Witch (TV series)
|Cassie Nightingale
|Catherine Bell
|Jake Russell
|Chris Potter
|Martha Tinsdale
|Catherine Disher
|Peter MacNeill
|Peter MacNeill
|Brandon Russell
|Matthew Knight
|Dan Jeannotte
|Lori Russell
|Hannah Endicott-Douglas
|Noah Cappe
|Tom Tinsdale
|Paul Miller
|Paul Miller
|Elizabeth Lennie
|Elizabeth Lennie
|Abigail Merriwick
|Sarah Power
|Sarah Power
|Ashley Leggat
|Grace Russell
|Lily-Fay Mowbray
|Bailee Madison
|James Denton
|Anthony Lemke
|Kylee Evans
|Rhys Matthew Bond
|Shane Harte
|Gabrielle Miller
|Niamh Wilson
|Ron Lea
- ^ Hallmark Channel Press Site: Company Milestones Archived December 22, 2008 at the Wayback Machine
- ^ Futon Critic: Hallmark Channel Press Release 10/17/2008
- ^ Hallmark Channel Press Release 1/23/2008[dead link]
- ^ http://smile.amazon.com/Collection-Witchs-Garden-Family-Hallmark/dp/B00L5VZJEA/
- ^ Hallmark Channel Press Release 12/8/2008[dead link]
- ^ The Good Witch's Garden at Hallmark
- ^ The Futon Critic News
- ^ Catherine Bell and Chris Potter Reteam for the Spell-Binding Seventh Installment in "The Good Witch" Series
- ^ Hallmark Channel's Good Witch Movies To Spawn Drama Series Starring Catherine Bell
- ^ Join Us Saturday, February 28 8/7c for the Two-Hour World Premiere Event of Good Witch, A Hallmark Channel Original Primetime Series
- ^ a b James Denton to Star in Hallmark Channel's 'The Good Witch'
- ^ The Good Witch series begins production
External links[edit]
- The Good Witch at Hallmark Channel
- The Good Witch Movies[dead link] on Hallmark Channel
- The Good Witch at the Internet Movie Database


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The Federal Trade Commission has extended until Jan. 26, 1996, the period for accepting written comments in connection with the hearings it held this fall on antitrust and consumer protection issues in light of increased global competition and innovation. The hearing proceedings were transcribed and are being placed on the public record at FTC headquarters and on the FTC's World Wide Web site at http://www.ftc.gov (no period). The deadline has been extended to allow commenters to review the record and provide additional comments.
The Commission is particularly interested in whether changes in the law or enforcement policy are warranted in the following areas:
- the measurement of market power;
- the ability of firms to enter new markets;
- treatment of efficiencies in merger and nonmerger areas;
- treatment of efficiencies in innovation, particularly those resulting from collaboration;
- failing firms or distress industries;
- the impact of antitrust and consumer protection law on small businesses;
- the relationship of antitrust to intellectual property law;
- foreclosure, access and efficiency issues related to networks and standards;
- strategic conduct in the context of innovation-based competition;
- cross-border consumer protection issues (such as standard setting, product labeling harmonization, and/or technology-related scams); and
- agency institutional process (such as quality of evidence and burden of proof; safe harbors; and evidence gathering).
Comments should be captioned "Comments on Hearings on Global Competition and Innovation" and addressed to FTC, Office of the Secretary, FTC, 6th Street and Pennsylvania Avenue, N.W., Washington, D.C. 20580.


text:
Following the murder of a mutual friend, aspiring con man Johnny Hooker teams up with old pro Henry Gondorff to take revenge on the ruthless crime boss responsible, Doyle Lonnegan . Hooker and Gondorff set about implementing an elaborate scheme, one so crafty that Lonnegan won't even know he's been swindled. As their big con unfolds, however, things don't go according to plan, requiring some last-minute improvisation by the undaunted duo.
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Fat Dad: Love in a Bowl of Soup
February 14, 2016,
A psychologist's report read at the South African athlete's murder trial said he needs to be treated for post-traumatic stress and depression.
The prosecution had sought the examination to challenge the defense's contention that psychological factors buttressed the case for acquittal or leniency.
It's not their fault. It's all in the timing of brain development.
The outcome of mental health tests ordered by the judge at Oscar Pistorius's murder trial could influence the course and outcome of the hearings.
The examination was ordered after a defense witness in Oscar Pistorius's murder trial testified that the athlete had a generalized anxiety disorder.
A judge ordered a 30-day assessment of the South African track star Oscar Pistorius to determine whether mental illness played a role when he shot and killed his girlfriend.
The move by the prosecutor Gerrie Nel followed defense testimony that Oscar Pistorius, accused of murdering his girlfriend, has "general anxiety disorder."
For some of the mentally ill, the only place to get medical treatment these days is behind bars.
Law enforcement is often powerless when it comes to keeping firearms out of the hands of people who are mentally ill, an unresolved issue in the debate over the Second Amendment.


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