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Bored of your typical holiday food spread? Add one of these traditional recipes from around the world to your menu for a multicultural touch.
Recipe from Havana Central
Serves 5-10 people
1. Cut 1 inch holes all over pork butt/shoulder. Fill each hole with garlic clove. In a large mixing bowl mix all other ingredients together. Place pork butt/shoulder into bowl and marinade over night.
2. In a 325°F (160°C) oven, it will take between 35 and 40 minutes per pound to reach a center temperature of 160°. Approximate cooking time is 5-6 hours.
Recipe from Havana Central
2 strips bacon chopped
1 ¼ tablespoons Corn oil
¼ cup sofrito
½ Tablespoons Garlic, whole clove, peeled
2 tablespoons chopped onion
¾ cups Black bean Strained
2 cups Rice
½ Tablespoons Salt
1 leaf Bay leaf
Pinch Cumin
Pinch Black Pepper
¼ Cup Red wine
¼ tablespoon Cilantro chopped
¼ teaspoon Oregano
1. In a pot add the oil, garlic, onion, pepper, bay leaves, cumin, oregano, and bacon – Cook for 3 minutes.
2. Add the cooked beans and heat for 3 minutes.
3. Add the water, salt, wine, and cilantro.
4. When water begins to boil, add rice and cook – lower flame and cover.
5. Cook for 25 minutes or until done.
Recipe from The Macy's Culinary Council Thanksgiving & Holiday Cookbook by Ming Tsai
Makes about 70 wrappers
To mix the dough by hand: In a large heatproof bowl, stir together the flour and salt. Add the boiling water in 1⁄4-cup increments and mix with chopsticks until a ball forms and the dough is no longer too hot to handle. You may not need all of the water. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, 15 to 20 minutes. If the dough feels sticky as you knead, mix in more flour 1 tablespoon at a time. Shape the dough into a disk, wrap tightly with plastic wrap, and let rest at room temperature for 1 hour.
To mix the dough in a stand mixer: In the bowl of a stand mixer fitted with the dough hook, stir together the flour and salt. On low speed, gradually add the boiling water until the flour mixture is evenly moistened and forms a ball. The dough should not be sticky. If it is sticky, mix in more flour 1 tablespoon at a time. Very lightly flour a work surface, place the dough on it, and bring the dough together into a disk. Wrap tightly with plastic wrap and let rest at room temperature for 1 hour.
To roll out the wrappers: Liberally flour the work surface and place the dough on it. Divide the dough in half and leave one-half covered. Shape the other half into a log, then roll it back and forth under your palms into a rope about 1 inch in diameter and 18 inches long. Cut the rope into about 35 1⁄2-inch pieces. Stand 1 piece on end, flatten it with your palm, and, using a lightly dusted rolling pin, roll out the dough into a circle about 3 inches in diameter and 1⁄16 thick. (You can also use a tortilla press to make the dough circles.) Roll the edges of the dough circle a little thinner than the center, so when you double them over around the filling, they will be the same thickness as the rest of the wrapper. Repeat with 4 more dough pieces, then fill the 5 wrappers as directed below. Roll out and fill the remaining dough pieces the same way, and then repeat with the remaining half of the dough.
It is important to roll out only 5 wrappers at a time and fill them right away because the wrappers dry out quickly and they cannot be stacked without sticking to one another. If possible, recruit a coworker, so that one of you can roll out the wrappers and the other can fill them.
In a small bowl, whisk together the egg and water to make a wash. Have ready 2 baking sheets very lightly dusted with flour or 2 nonstick baking or cookie sheets.
To form the dumplings: Lay 5 wrappers on a work surface. Place 11⁄2 teaspoons of the *filling in the center of each wrapper. Avoid getting any filling on the edges of a wrapper, which would prevent it from sealing properly. With a finger or pastry brush, paint the circumference of each wrapper with the egg wash. Fold each wrapper in half to form a half-moon, then press the edges together to seal. Holding the dumpling in one hand, and starting at the center of the curved edge, make 3 evenly placed pleats, working toward the bottom-right corner. Again starting at the center of the curve, make 3 more pleats, working toward the bottom-left corner. Press the bottom of the dumpling gently on the work surface to flatten it so it will stand upright. As the dumplings are formed, set them on the prepared baking sheets. Cook them in one of the following ways.
To pan sear the dumplings: Heat a large, nonstick lidded saute pan over high heat. When the pan is hot, add about 2 tablespoons canola oil and swirl to coat the pan bottom. When the oil is hot, arrange the dumplings, flattened bottoms down, in 2 or 3 rows of 5 dumplings each. Cook the dumplings without disturbing them until the bottoms are browned, 3 to 4 minutes. Add about 1⁄2 cup water and immediately cover the pan to avoid splattering. Lift the cover and make sure the water in the pan is about 1⁄8 inch deep. If it isn't, add more water as needed. Re-cover the pan and cook the dumplings until they are puffy yet firm and the water has evaporated, 8 to 10 minutes. If the water evaporates before the dumplings are done, add more water in 1⁄4-cup increments. If the dumplings appear done but water remains in the pan, drain off as much water as possible and return the pan uncovered to high heat to evaporate any remaining liquid. Continue to cook uncovered until the bottoms of the dumplings are once again crisp, 2 to 3 minutes. Be careful they do not burn. Transfer the dumplings to a platter.
To steam the dumplings: Use two 12-inch stacking bamboo steamer baskets with a lid and a wok with its lid. Place 1 basket in the wok. Add water to the wok, filling to 1⁄2 inch below the bottom of the steamer basket (once the water is boiling, it must not touch the basket). Remove the basket from the wok, cover the wok, and bring the water to a boil over high heat. Oil the racks of both steamer baskets with canola oil. Arrange the dumplings, flattened bottoms down, in 2 or 3 rows of 5 dumplings each, making sure the dumplings do not touch. Stack the steamer baskets in the wok over the boiling water and reduce the heat to medium. Cover the top basket and steam the dumplings until the filling feels firm when a dumpling is pressed with a fingertip, about 12 minutes. Remove the baskets from the wok and transfer the dumplings to a platter.
To boil the dumplings: Bring a large pot three-fourths full of water to a boil over high heat. Working quickly, add 12 or 15 dumplings, one at a time, and then immediately stir them gently so they don't stick together. Bring the water back to a boil, and as soon as the dumplings start to float to the top, add 1⁄2 cup cold water (the cold water slows down the cooking process, which allows the filling to cook and keeps the water from boiling so hard that the dumplings break apart). Once the dumplings start to float again, taste one to see if it is done. If not, add another 1⁄2 cup cold water and wait until the dumplings float again. When the dumplings are ready, using a slotted spoon or a skimmer, transfer them to a platter, being careful that they do not touch or they will stick together.
*Recipe for filling on next slide
1. Put the cabbage in a sieve placed over a bowl. Sprinkle the cabbage with the 2 teaspoons salt and let stand for 30 minutes. Rinse the cabbage, drain well, and then chop finely.
2. Prepare a large ice bath. Set a medium bowl over the ice bath. In another medium bowl, combine the cabbage, pork, ginger, and sesame oil and mix well.
3. Fold in the scallions and season with salt and pepper. In a small saute pan or in a microwave, cook a small nugget of the filling, then taste and adjust the seasoning if needed.
Recipe from Momofuku by David Chang and Peter Meehan
Serves 4 to 6
Pork Belly
One 3-pound slab skinless pork belly
1⁄3 cup kosher salt
1⁄3 cup sugar
*Mustard Seed Sauce
2 cups Short-Grain Rice
2 to 3 heads Bibb lettuce, leaves separated, well washed, and spun dry
Maldon or other high-quality coarse sea salt
1. Nestle the belly into a roasting pan or other oven-safe vessel that holds it snugly. Mix together the salt and sugar in a small bowl, and rub the mix into the meat; discard any excess salt-and-sugar mixture. Cover the pan with plastic wrap and put it into the fridge for at least 6 hours, and as long as 24.
2. Heat the oven to 450°F.
3. Discard any liquid that has accumulated, put the belly in the oven, and cook for 1 hour, basting it with the rendered fat at the halfway point, until it's an appetizing golden brown.
4. Reduce the oven temperature to 250°F and cook for another 30 minutes or so. The belly should be a little resistant, a little firm, shy of jiggly tenderness. Remove the pan from the oven, decant the fat and the meat juices from the pan, and reserve. Allow the belly to cool somewhat.
5. When the belly is cool enough to handle, wrap it in plastic wrap or aluminum foil and put it in the fridge until it's thoroughly chilled and firm. (You can shortchange this step if you're pressed for time, but the only way to get neat, nice-looking slices is to chill the belly thoroughly before slicing it.)
6. Light a good hot fire in your grill.
7. Cut the pork belly into 1⁄2-inch-thick slices that are about 2 inches long. Grill the pieces of belly until well browned on one side, about 2 minutes. (We typically turn them 45 degrees at the midway point to get a crosshatch of grill marks on the meat. Do so if your grill grate gets hot enough; if not—and most home grill grates, like those that come with kettle grills, don't—just get a good, even char.)
8. Serve the grilled belly warm with the accompaniments.
*Recipe for Mustard Seed Sauce on next slide
Combine the mustard seeds, Dijon and Chinese mustards, mayonnaise, scallions, and cucumber in a small bowl and stir until evenly mixed. Season to taste with salt and pepper. Store in the fridge, and use within a day or two.
Recipe from The Country Cooking of Ireland by Colman Andrews
Serves 4
1. Put the corned beef, carrots, and all but about 1 Tbsp of the onion into a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and skim the foam from the surface of the water. Cover and simmer for about 2 1/2 hours, or until the corned beef is tender. Remove from the liquid, wrap in foil, and set aside. Reserve about 3/4 cup/175 ml of the cooking liquid.
2. Melt the butter in a small saucepan over medium heat. Mince the reserved onion and add to the butter. Cook for about 1 minute, then whisk in the flour and cook for about 1 minute more. Add the reserved cooking liquid, milk, parsley, mustard, nutmeg, and salt and pepper to taste, whisking the ingredients together until smooth. Cook 4 for 5 minutes more, whisking constantly, until the sauce thickens.
3. To serve, slice the corned beef and spoon the sauce over it.
Serves 4 to 8
1. Put the potatoes into a large pot, with the larger ones on the bottom, and add water to come halfway up the potatoes. Cover the pot and bring to a boil over high heat. When the water begins to boil, carefully drain off about half of it, then return the pot to the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 40 minutes. Turn off the heat; cover the potatoes with a clean, damp tea towel; and let sit for 5 minutes more.
2. Melt 4 Tbsp of the butter in a large skillet over medium-high heat. Add the kale or assorted greens and cook until just wilted, about 5 minutes.
Combine the milk, scallions, and remaining butter in a medium pot and bring to a simmer over medium heat. Cook for about 2 minutes, then add the greens and stir in well. Remove the pot from the heat, cover, and set aside.
3. Drain and carefully peel the potatoes, then return them to the pot. Add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Season to taste with salt and pepper.
4. To serve in the traditional Irish manner, push the back of a large soup spoon down in the middle of each portion to make a crater, then put a large pat of room-temperature butter into each one to make a "lake." Diners dip each forkful of colcannon into the butter until its walls are breached.
Recipe from The Macy's Culinary Council Thanksgiving & Holiday Cookbook by Michelle Bernstein
Serves 6 to 8
1⁄4 cup canola oil
4 cups thinly sliced onions (about 2 large onions)
2 cups sliced, peeled carrots (about 2 medium carrots sliced 1⁄4 inch thick)
4 cloves garlic, chopped
2 bay leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup chicken or beef broth
1 cup ketchup
1⁄2 cup whole-grain mustard
2 envelopes Lipton's onion soup mix
1⁄3 cup Worcestershire sauce
1⁄4 cup minced fresh flat-leaf parsley
1 brisket (preferably first cut), about 6 pounds, with a good amount of marbling
About 2 cups beef broth
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400°F.
For the onion sauce: In a large sauté pan, heat the canola oil over medium heat until it shimmers. Add the onions and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes. Add the carrots and cook, stirring occasionally, for 4 minutes, then add the garlic and bay leaves and cook for 2 minutes longer. Season with the salt, pepper, onion powder, and garlic powder and stir until fragrant, about 1 minute. Pour in the 1 cup broth and mix well. Remove from the heat and whisk in the ketchup, mustard, onion soup mix, and Worcestershire sauce until fully incorporated.
For the brisket: Place the meat, fat side up, in a roasting pan or baking dish just large enough to accommodate it. Pour the onion sauce over the brisket and cover the pan tightly with aluminum foil. Place in the oven and cook for 2 hours. Reduce the oven temperature to 350°F and continue to cook for 21⁄2 hours longer. Remove from the oven and reduce the oven temperature to 325°F. Remove the foil, spoon some of the sauce in the pan over the brisket, and return the pan to the oven, uncovered. Cook, basting the brisket every 10 minutes or so with the sauce, until the meat is tender when pierced with a fork, about 30 minutes longer. Remove from the oven and let the brisket cool to room temperature in the pan.
To serve: Preheat the oven to 325°F. Transfer the cooled brisket to a cutting board and slice it against the grain as thinly as possible. If the sauce is very thick, dilute it with as much of the 2 cups broth as needed to achieve the consistency of a thick gravy. Slip the meat slices into the sauce, and cover the pan with aluminum foil. Reheat the brisket in the oven until warmed through, about 30 minutes.
Transfer the meat slices to a warmed deep platter, spoon the sauce over the slices, and scatter the parsley over the top. Serve right away.
Makes 14 to 16 pancakes; serves 6 to 8
2 pounds Yukon Gold potatoes, peeled and halved
1 yellow onion, cut into 6 to 8 pieces
1 large egg, lightly beaten
6 scallions, including tender green parts, thinly sliced
2 tablespoons all-purpose flour
1 teaspoon salt
1⁄2 cup vegetable oil, plus more if needed
Applesauce and sour cream for serving
For the batter: In a food processor fitted with the grater attachment, grate the potatoes and onion. Transfer the mixture to a colander and press down firmly to remove all the excess liquid. Then transfer the mixture to a clean kitchen towel and roll it up tightly in the towel. Holding the towel over the sink and grasping one end in each hand, twist the towel to wring out as much liquid as possible.
Unwrap the well-squeezed potato-onion mixture and place it in a large bowl. Add the egg, scallions, flour, and salt and mix well.
To cook the pancakes: Line a rimmed baking sheet or large platter with paper towels. In a large skillet, heat the 1⁄2 cup vegetable oil over medium-high heat until it shimmers. To form a pancake, scoop 1⁄4 cup of the batter into the oil and press down on it with the bottom of the measuring cup to form a round cake about 31⁄2 inches in diameter and 1⁄3 to 1⁄2 inch thick. Repeat to form more pancakes, being careful not to crowd them. Cook, turning once, until golden brown on both sides and cooked through, 3 to 4 minutes on each side. Using a slotted spatula, transfer the pancakes to the towel-lined baking sheet, and tent loosely with aluminum foil to keep warm while you cook the remaining batter the same way.
Transfer the pancakes to a warmed platter and serve hot. Pass the applesauce and sour cream at the table.
Recipe from The Macy's Culinary Council Thanksgiving & Holiday Cookbook by Todd English
Serves 6
4 cups water
1 tablespoon salt, plus more to season
24 littleneck clams, scrubbed
1⁄4 cup extra virgin olive oil, plus more for serving (optional)
2 cloves garlic, thinly sliced
1 small leek, including light green part, or onion, diced
14 cherry tomatoes, halved
1⁄4 cup dry white wine
Freshly ground black pepper
24 PEI mussels, scrubbed and debearded
1 pound spaghetti
2 pounds cooked lobster meat, roughly chopped or cut into chunks, at room temperature
8 fresh basil leaves, cut into strips
4 fresh flat-leaf parsley sprigs, chopped
1. In a large bowl, combine the water and 1 tablespoon salt and stir to dissolve the salt. Add the clams and soak at room temperature for 20 minutes to purge them of grit. Drain and rinse the clams before proceeding.
2. Bring a large pot three-fourths full of salted water to a boil.
3. Meanwhile, heat the olive oil in a large skillet over medium heat until it shimmers. Add the garlic and leek and saute until tender, 3 to 4 minutes. Add the clams, cherry tomatoes, wine, a pinch of salt, and a grind of pepper, then cover the pan and simmer for 8 minutes. Add the mussels, re-cover, and simmer until all of the shellfish are open, 2 to 3 minutes longer. Remove and discard any shellfish that failed to open. Taste the cooking liquid and adjust the seasoning with salt and pepper if needed. Move the skillet to a warm place while you cook the spaghetti.
4. Add the spaghetti to the boiling water and cook until al dente, according to package directions. Scoop out and reserve 1 cup of the cooking water, then drain the pasta in a colander.
5. Transfer the pasta to a large bowl, add the lobster meat, the clams and mussels and their cooking liquid, the basil, and the parsley and toss to combine. Season with salt and pepper. Add some of the reserved cooking water if the pasta seems too dry. Drizzle with additional olive oil, if desired, and serve immediately.
Todd's Tip: PEI (Prince Edward Island) mussels from the Atlantic north of Nova Scotia are widely available and consistently plump and tasty.
1. To marinate the squid: Slice the squid bodies into 1⁄2-inch-wide rings. In a medium bowl, combine the squid rings and tentacles, olive oil, garlic, 1⁄4 cup of the parsley, and the lemon juice and toss to coat evenly. Cover and refrigerate overnight.
2. To grill the squid: Preheat a gas grill to medium-high, preheat a stove-top grill pan over medium-high heat, or light a fire in a charcoal grill and let it burn just until the coals are covered with gray ash and very hot.
3. While the grill or grill pan is heating, make the herb butter: In a food processor, combine the butter, basil, thyme, chives, and the remaining 2 tablespoons parsley. Pulse to blend the butter with the herbs. Transfer to a large bowl and reserve at room temperature.
4. Remove the squid rings and tentacles from the marinade and season with salt and pepper. Place the squid pieces directly on the grill grate or grill pan. If the bars on the grate are widely spaced, use a grill basket or screen. Grill, turning once, until the flesh begins to char and curl, about 2 minutes per side.
5. As soon as the squid pieces are ready, quickly transfer them to the bowl with the herb butter and toss to melt the butter and coat the squid, (This may need to be done in batches, depending on the size of your grill or grill pan.) Season to taste with salt and pepper.
6. Mound the squid on a platter or divide among 6 individual serving plates. Garnish with the lemon wedges and serve immediately. Pass the bread at the table for soaking up the butter sauce.
Recipe from Bite Size: Elegant Recipes for Entertaining by Francois Payard
Makes 24
1. Preheat the oven to 400° F.
2. Brush 1 side of each slice of bread with the clarified butter. Chop the shredded Gruyère very finely. With a spatula, gently fold the cheese into the cream.
3. Season the cream and cheese mixture with the nutmeg, salt and pepper. Spread it on the non-buttered sides of each bread slice. Layer the salmon on top of the cream on 3 of the slices of bread, then place the remaining slices of bread on top, cream side down.
4. Place each croque on a square of aluminum foil and wrap tightly. Heat a dry skillet over medium heat, and put the wrapped bread in it for 1 minute on each side. You want to get the foil hot so that it toasts the bread. Repeat with each package. Transfer to a baking sheet and put the packages in the oven. Bake for 15 minutes, turning once halfway through cooking.
5. Remove from the oven, and when unwrapped, both the top and bottom should be toasted and well browned.
6. Cut 1 croque in half lengthwise and widthwise into 4 pieces. Cut each piece on the diagonal to obtain 8 triangles. Repeat with the remaining 2 croques. Arrange on a platter and serve immediately.
Recipe from How to Roast a Lamb by Michael Psilakis
Makes one large pan enough for 15 to 20 people
3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
1 large Spanish or sweet onion, finely chopped
3 fresh bay leaves or 6 dried leaves
2 cinnamon sticks
2 pounds ground beef
11/4 teaspoons ground cinnamon
Pinch ground nutmeg (optional)
Pinch ground cloves (optional)
1/4 cup tomato paste
21/4 quarts water
1 (28-ounce) can plum tomatoes, crushed slightly, with all the juices
1 tablespoon red wine vinegar
1 teaspoon sugar
Kosher salt and cracked black pepper
1 (500-gram) package Misko Macaroni Pastitsio no. 2
13/4 quarts Greek Béchamel Sauce (page 274, with eggs)
1 cup coarsely grated graviera cheese
1. Make the kima sauce: in a large, heavy pot over medium-high heat, add the oil and wilt the onion with the bay leaves and cinnamon sticks for 3 to 5 minutes. Add the ground beef and brown thoroughly. Add all the spices and the tomato paste and stir for 1 to 2 minutes. Add the water, tomatoes, vinegar, sugar, about 2 tablespoons of kosher salt, and a generous grinding of pepper. Bring to a boil.
2. Reduce the heat, partially cover, and simmer for 65 to 75 minutes. Skim off the fat once or twice. Reduce until the sauce is almost completely dry. Proceed with the recipe, or cool and refrigerate.
3. Preheat the oven to 350°F. In a large pot of generously salted boiling water, cook the macaroni until almost tender, a minute or so before the al dente stage. Drain well. Spread 1 cup of the Greek Béchamel Sauce on the bottom of a deep roasting pan or lasagna pan, and sprinkle with # cup graviera. Lay half of the noodles out on top of the béchamel. You should have 2 to 3 layers of noodles. Spread another cup of the béchamel over the noodles, without disturbing the direction of the noodles, to bind them. Scatter with # cup of the graviera. Spoon all of the kima sauce over the top and smooth "at. Spread 1 more cup of the béchamel over the kima sauce, scatter with # cup graviera.
4. Layer remaining pasta noodles over the béchamel. Spoon on the remaining béchamel and scatter with the remaining 1/3 cup of graviera. Bake uncovered until crusty, golden, and set, about 1 hour. If you don't have a convection oven, you may want to increase the heat to 400°F at the end, to brown the top. Cool for at least 40 minutes, to allow the custard to set so that the squares will remain intact when you cut them. Or, cool to room temperature, then refrigerate overnight.
1. In a large, heavy pot, melt the butter over low heat, whisking with a large balloon whisk. Add the fl our and whisk to a very crumbly roux, not a smooth paste. Whisk constantly and energetically for about 5 minutes to cook off the raw fl our taste, but do not allow to brown (slide the pot off and on the heat every now and then if you sense it is getting too hot).
2. Still whisking constantly, drizzle in the warm milk until smooth. Continue cooking, adjusting the heat as necessary to keep the mixture at a very low simmer, until very thick. Whisk in the cinnamon, nutmeg, kosher salt to taste, and a generous amount of pepper.
3. Scoop out about ¼ cup of the warm sauce. In a bowl, whisk the sauce into the eggs to temper them. Remove the pan from the heat and whisk all the egg mixture back into the béchamel.
Recipe from Chef Peter Tempelhoff on behalf of South African Tourism
2 large onions, chopped
15ml black peppercorns
820g tinned whole peeled tomatoes
25ml sunflower oil
1kg lamb knuckles, sliced shin, or shoulder cubes
15ml ground ginger
4 cardamom pods
5ml whole cloves
100g tomato paste
¼ cinnamon stick
1 chilli (optional)
1 handful of chopped cilantro
Light brown sugar
Salt and freshly ground black pepper
1. Add the oil and onions to a large heavy bottomed casserole pot and set the stove on medium heat, keep stirring the onions until they are golden brown.
2. Add the lamb, peppercorns, ginger, cardamom, cinnamon and chilli and stir well, continue to cook for another few minutes then add the tomatoes and paste and bring up to the boil. Reduce heat to a simmer and cook on very low heat for an hour or until meat is tender.
3. Add the sugar to balance the tomato acidity and finish with salt and pepper then a sprinkle of the chopped cilantro.
4. Serve with steamed rice.
1. Cream the butter and sugar, add the egg and beat until light and fluffy. Work in the jam.
2. Dissolve the bicarb in milk, and add the flour and salt alternatively with milk. Lastly mix in the vinegar.
3. Spoon into greased bread tin and bake for approximately 20min. Test by inserting a bamboo skewer into it, if it comes out clean then it is ready.
4. Submerge puddings in the *sauce and allow excess sauce to drip off.
5. Cool and keep the strained extra sauce.
*Recipe for sauce on next slide
Recipe from Chef Peter Tempelhoff of The Greenhouse in South Africa
1.125 l cream
500g butter/margarine
4 g salt
60g smooth apricot jam
500g granulated sugar
Mix all the ingredients together and bring to the boil. Simmer slowly and stir all the time for about 2 min.
Recipe from The Macy's Culinary Council Thanksgiving & Holiday Cookbook by Rick Bayless
Serves 8
For the caramel: Set eight 3⁄4-cup molds (custard cups, coffee cups, or individual souffle dishes) in a roasting pan that's at least 2 inches deep and large enough to space the molds at least 1⁄2 inch apart. In a microwave-safe container (a 1-quart glass measuring pitcher works well), stir together the sugar, corn syrup, lemon juice, and water. Microwave on full power until the mixture is light brown, 4 to 5 minutes (the timing will depend on the power of your microwave). Remove from the microwave and let the sugar syrup sit for 4 minutes to finish cooking and to darken to a deep caramel color. Immediately pour the caramel into the molds, dividing it evenly and tilting each mold so the caramel completely covers the bottom. Leave the molds in the roasting pan.
To make the custard: Preheat the oven to 325°F. Bring a tea kettle filled with water to a simmer. In a medium (3-quart) saucepan, combine the sugar, whole milk, and coconut milk, set over medium heat, and bring to a simmer. Meanwhile, in a large bowl, whisk together the eggs and egg yolks until thoroughly blended. When the milk mixture is at a simmer, remove from the heat and slowly add to the eggs while whisking constantly. Stir in the vanilla and strain through a fine-mesh sieve into a pitcher or bowl. Pour or ladle the custard into the molds, dividing it evenly.
To bake the flans: Open the oven door and pull out the center oven rack most of the way, but not so far that it will tip when the pan is set on it. Set the pan holding the molds on the rack, then slowly pour the simmering water into the pan to reach two thirds of the way up the sides of the molds. Slowly slide the rack into the oven, and close the oven door. Bake until the flans are set in the middle, 50 to 60 minutes. Remove from the oven and let cool in the water bath, about 1 hour. Then remove from the water bath and refrigerate the flans until thoroughly chilled, about 2 hours.
To unmold and serve the flans: Run a small knife around the inside edge of a mold to release the flan from the sides of the mold. Invert a small serving plate over the mold, grasp the plate and mold firmly, and reverse the two together. Shake the flan up and down, back and forth until you hear it drop onto the plate. Lift off the mold and scrape any remaining caramel out of the mold and onto the flan. Repeat with the remaining flans.
Cut open the passion fruits and scoop out the seeds and juice. Spoon them around each flan. Dessert's ready.
Serves 8
1. Preheat the oven to 350ºF/175ºC (Gas Mark 4). Grease 8 ramekins or small soufflé dishes, about 2 in/5 cm deep and 3 to 4 in/7.5 to 10 cm in diameter, with butter. Coat the sides and bottoms of the ramekins evenly with about one-quarter of the bread crumbs.
Beat the egg yolks, 6 Tbsp of the sugar (half of the 3/4 cup/150 g), and the grated lemon zest in a medium bowl with an electric mixer on medium speed until pale and frothy, about 2 minutes.
2. In another medium bowl, beat the egg whites until stiff peaks form, 3 to 4 minutes. Gradually add another 6 Tbsp of the sugar (the remaining half of the 3/4 cup/150 g) to the egg whites and beat for about 30 seconds. Add one-quarter of the egg whites to the egg yolk mixture and stir. Fold in the remaining egg whites and the remaining bread crumbs into the egg yolk mixture and stir well.
Divide the batter evenly between ramekins and bake on a baking sheet for about 25 minutes, or until the puddings are cooked through and golden. Allow the puddings to cool in ramekins for about 5 minutes, then turn them out onto a rack and set aside to cool to room temperature.
3. Meanwhile combine the wine, the remaining 2/3 cup/125 g of sugar, the lemon and orange juices and zests, cloves, and cinnamon in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer for about 10 minutes. Strain the wine into a medium bowl, discarding the solids, and set the wine aside to cool.
Arrange the puddings side by side in an 8 x 12-in/20- x 30-cm baking dish, drizzle with the mulled wine, cover with plastic wrap, and set aside for about 3 hours to allow the puddings to soak in some of the wine.
4. Serve the puddings in individual bowls, spooning some wine over each one and topping each with a spoonful of whipped cream.
Recipe from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen
(Simon & Schuster, 2009)
by Monica Bhide
3 cups whole milk
2 to 4 tablespoons sweetened condensed milk
1/4 cup white basmati rice, rinsed and drained
1 teaspoon cardamom seeds, crushed
1 ripe mango, peeled and diced
1. In a deep saucepan, bring the whole milk and condensed milk to a boil over medium heat. Stir constantly to prevent scorching.
2. Reduce the heat to medium-low. Add the rice and cardamom and mix well. Continue to cook for about 50 minutes, until the milk has reduced by half and you obtain a creamy consistency. Stir frequently while cooking.
3. Remove from the heat and allow to come to room temperature.
4. Refrigerate, covered, for at least an hour.
5. When ready to serve, spoon some pudding into a wine glass, layer with some mango, and add another layer of rice pudding. Serve immediately.
Note: Use 4 tablespoons of condensed milk if you like your rice pudding really sweet. With 2 tablespoons, it is sweet but not overwhelmingly so.
Note: If you have a mango that is firm, peel it and then use a vegetable peeler to create thin mango slices. Arrange the slices on a plate and place a scoop of the rice pudding in the center of the mango "carpaccio."
1. In a bowl, whip the heavy cream until it forms peaks.
2. Now fold in the guava puree. Do this gently using your spatula to gently fold in the two. DO NOT BLEND. The idea is to keep the colors separate.
3. Divide evenly into four wine glasses.
4. Top with a touch of whipped cream. Serve immediately.
Related: Traditional Holiday Recipes from Our Favorite Bloggers
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First Published Mon, 2011-11-28 16:00
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Atheists Tend Toward
Strict Moral Code
Tedi Trindle
From: "Common Sense on Radio Free Callahans"
To: "Positive Atheism" <email@example.com>
Subject: Positive_Atheism_Letters_Section
Date: Wednesday, June 13, 2001 11:28 PM
I was recently guided to your site by a Wiccan friend of mine who admired it. I just finished reading "The Philosophy of Positive Atheism," and I must say that I am impressed and gratified.
I am a scientific pantheist married to an atheistic agnostic. I have produced three children, now young adults, and raised them under the policy of religious freedom. Two are now claiming to be agnostics, and one claims to be a theist. If I have preached one philosophy, it has been that of personal and social responsibility, because it falls into my view of what it is that major religions are trying to teach, and what works well in a world dominated by social animals.
My overwhelming sense of the experience of atheists in a primarily theistic society is that they are assumed, by lack of theism, to lack ethics and morals. Nothing could be, in my experience, further from the truth. All of the atheists I know or have met adhere to a moral code which is often more strict than the most fundamental of theisms. My husband is the kindest, most ethical and moral person I know, bar none. We have no religious conflicts in our household, because we hold respect for individual beliefs at a high premium. Would that the world would do the same.
I just wanted to write and thank you for a well-devised, intelligent, and thoughtful site. It has given me a lot of food for thought. And we all know how hungry thought is. I just thought you should know that some of us theists appreciate your work.
Tedi Trindle
Material by Cliff Walker (including unsigned editorial commentary) is copyright ©1995-2006 by Cliff Walker. Each submission is copyrighted by its writer, who retains control of the work except that by submitting it to Positive Atheism, permission has been granted to use the material or an edited version: (1) on the Positive Atheism web site; (2) in Positive Atheism Magazine; (3) in subsequent works controlled by Cliff Walker or Positive Atheism Magazine (including published or posted compilations). Excerpts not exceeding 500 words are allowed provided the proper copyright notice is affixed. Other use requires permission; Positive Atheism will work to protect the rights of all who submit their writings to us.

subset: commoncrawl


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Jul 21, 2011 10:23 AM
We love to seize the opportunity to celebrate each and every day - after all, the daily grind can be, well, a grind. We're learning that there are many holidays out there that may not have reached "Hallmark" calendar status, but they still count and deserve to be recognized. Preferably with wine. With that being said, we bring to you this very special day (cue "The More You Know" theme song).
Some people indulge in their favorite junk food treats every day, but we like to save these scrumptious treats for special days. So today we bring to you National Junk Food Day. We'd love to receive the Deluxe Junk Food Bucket ($60) in honor of this sinful day. If you think the bucket is a bit much, we invite you to celebrate in your own lil' way. Maybe with a bag of butter popcorn, box of chocolate covered caramels, pack of Sour Patch Kids, bucket of cheese fries and anything else that makes your heart so happy, but your belly not so much.
If you've got a product or service that you'd like to promote on Outblush, click here to find out about our advertising opportunities.
Outblush is a blog for girls who love to shop. Our staff digs up the best clothes, home stuff, beauty items, and more. New items are posted every day — bookmark us and check out:


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At Princeton — 2014-15 (0-2): competed at the Navy Classic. 2013-14 (4-5): won four matches during junior season, including two during the East Stroudsburg Open. 2012-13 (5-6): earned three wins at Wilkes Open and one victory apiece at both Binghamton Open and Keystone Open. 2011-12 (2-4): won two matches during early-season tournaments.
At Sayville — earned a career record of 74-24, including 33 wins as a senior … earned all-section honors … League V finalist … New York State (NYS) Junior Greco-Roman finalist … placed third in the NYS Junior Freestyle Championships … voted team captain twice … All-Northeast Regional honoree in both freestyle and Greco-Roman wrestling.
Personal — born March 16, 1993 … son of Brian and Barbara Leshinger … father is owner of Maximum Environmental; mother is a teacher … has a younger brother Matthew … interested in economics … enjoys playing soccer and volleyball.
|Sayville, N.Y.
|High School:


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As a follow-up to its successful season opener, Gilbert and Sullivan's HMS Pinafore, The Ritz Theatre of Haddon Township is is preparing to open its second production of the season, You Can't Take It With You, by George S. Kauffman and Moss Hart. First produced in 1936, it is still one of the most hilarious madcap comedies ever written.
The play deals with a wildly eccentric New York family whose members, instead of living a normal, humdrum everyday life, do exactly as they please. Grandpa Vanderhof, the patriarch, simply walked out on his job one day and never went back. He doesn't believe in paying income tax. His daughter, Penny Sycamore, writes plays simply because a typewriter was mistakenly delivered to the house one day. Her husband, Paul, makes fireworks in the basement, aided by Mr. Da Pinna, an iceman who came to stay. The Sycamores' daughter, Essie, makes candies and dreams of being a ballerina, but her Russian ballet teacher says "she stinks." Essie's husband, Ed Carmicheal, plays the xylophone and prints catchy phrases on a printer. The Sycamores have another daughter, Alice, who is actually normal and works in an office.
The crisis comes when Alice announces to the family that she is in love with her company boss's son, Tony Kirby, who is picking her up for a date tonight. At the same time, the Internal Revenue Service catches up with Grandpa, leading to a case of mistaken identity. When the real Tony arrives, he is a bit startled at first by the antics of the family, but his love for Alice wins out. He suggests that he bring his parents to meet the family. However, he brings them on the wrong night , with disastrous results. How does it all work ourt? Come and see for yourself.
The show runs from February 27 to March 23. For tickets and further information, contact


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Oct. 12, 1998
UCLA vs. California - No. 14 UCLA (12-1-1, 2-0) will look to continue its 11 game Pac-10 winning streak, when it goes head-to-head with California (7-5-0, 2- 0) on Friday, Oct. 16 at 7:30 pm at Spaulding Field. The Bruins and the Golden Bears are two of the only three teams that remain undefeated in the Pac-10 (Oregon is 1-0). UCLA won last season's match-up 1-0, and the series record is currently tied at 2-2-0. Cal is led by sophomore midfielder Natalie Stuhlmueller (4g, 4a).
UCLA vs. Stanford - In one of the most anticipated match-ups of the season, UCLA will face No. 25 Stanford (7-3-2, 1-1) on Sunday, Oct. 18 at 1 pm at the North Athletic Field. UCLA recorded its first-ever win over Stanford and its first sweep of the Bay Area schools last season. Stanford is led by senior midfielder Tracye Lawyer (8g, 16 p). UCLA will look to even the series record which Stanford leads at 1-2-1.
Next Week - The Oregon schools will come to town in UCLA's last regular season home games. The Bruins will face Oregon on Friday, Oct. 23 at 7:30 pm at Spaulding Field and Oregon State Sunday, Oct. 25 at 1 pm at the North Athletic Field. UCLA won the only match-up with the Oregon Ducks last season 6-0 and leads the series record with Oregon State 2-1-0.
Bruins Open Pac-10 Play With Two Wins - UCLA extended its 1998 unbeaten streak to 11 games, defeating Washington 2-0 and Washington State 3-0 in the opening weekend of Pac-10 action. The Bruins were led by sophomore forward Tracey Milburn, who scored a goal in the victory over Washington and two goals against Washington State. Also scoring for the Bruins this weekend were freshman forward Staci Duncan, (goal and an assist against Washington), and freshman midfielder Breana Boling, (game-winner against Washington State).
The Pac-10 Race - UCLA sits atop the Pac-10 this week in a two-way tie with Cal and posts the best overall record in the Pac-10. UCLA leads the way statistically, ranking first in team points (86) and goalkeeping (0.41). UCLA has six players in the top-25 in scoring, four in the top-20 in goals scored and two in the top-21 in assists.
Records To Watch - The Bruins are off to another great season and are on the verge of breaking a few school records. UCLA is currently on an 11 game unbeaten streak and is two games from breaking last season's unbeaten record of 12 games. The Bruin defense has posted nine shutouts this season, one shy of the '97 squad's school record of 10. Junior goalkeeper Lindsay Culp has been instrumental in the success of the defense this season, already tying her own school record of most shutouts in a season (8.5) set last season.
Newcomers Lead Offensively - UCLA has a lot of new faces on the team this season who have quickly made an impact. Leading the way is freshman forward Staci Duncan who is tied for first in the Pac-10 in scoring with 22 points (8g, 6a) and is also tied for first in assists and tied for third in goals scored. Her four game-winning goals also leads the team. A 14-game starter, freshman midfielder Breana Boling is UCLA's second leading scorer with 14 points (6g, 2a). She has a pair of two-goal games this season and is one of only three Bruins who have scored two goals in one game. Adding experience to the Bruin newcomers is sophomore forward Tracey Milburn. The second leading scorer for Pepperdine last season, Milburn has continued this offensive success for UCLA. Milburn scored three goals this weekend, including two in one game, and is UCLA's third leading scorer with 13 points (6g, 1a).
No Goal Patrol - The UCLA defense has proclaimed themselves the "No Goal Patrol" and have done just that this season. The Bruins have shut out nine of their 14 opponents this season and have allowed only six goals. UCLA's goals against average of 0.41 ranks first in the Pac-10, and through games played up to Oct. 4, UCLA ranked seventh in the nation with a 0.48 GAA and 12th in shutouts. Culp checks in as the No. 8 goalkeeper in the nation with a 0.50 GAA. For the sixth straight week, Culp remains the top goalkeeper in the Pac-10 with her current GAA of 0.43.
Bruins In The Polls - UCLA is currently ranked 14th by the NSCAA, ninth by Soccer America and 11th by Soccer News.


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An audio aired on CNN Monday claims to contain what some say are at least 10 gunshots allegedly fired by Ferguson, Missouri, police officer Darren Wilson. Although a forensic audio expert says he heard at least 10 shots, a number of questions have been raised about the audio.
The veracity of the audio itself, CNN noted some 10 paragraphs into its online report, has not been verified. Holly Yan said CNN has contacted the FBI to confirm their interview with the man who provided it. Even if the audio turns out to be from the Ferguson shooting, CNN said it would be difficult to say whose narrative it supports.
Other questions about the audio have been raised. For example, many are asking why the audio is being released now instead of shortly after the shooting. The Gateway Pundit's Jim Hoft also wondered where the rest of the audio is located, specifically, the audio immediately before the shots.
Rush Limbaugh also weighed in, calling the audio the "strangest sounding thing" he has ever heard. He also wondered how the man who reportedly heard the shots could calmly continue his conversation even after hearing gunfire.
"I mean, here's apparently gunshots going on, close enough that this guy's computer microphone could pick 'em up and he doesn't even skip a beat," Limbaugh said. "He doesn't miss a beat. He's so excited to be talking to this babe and watching this babe's videos, there's gunfire outside the window, and he's not even fazed."
"That could be in Chicago," Limbaugh said, noting the recording could have been made anywhere. "That could be in Detroit."
"How are they ever gonna confirm this?" he asked. But confirming the authenticity of the audio may be irrelevant, he said, since CNN has already declared it real, even though the shots could have been something playing on a nearby television set. Moreover, he said, no witnesses have come forward saying there were 10 shots.
But the facts surrounding the audio may not matter, since, as Limbaugh said, the so-called "mainstream media" has already decided to use the audio to their advantage. The case, Limbaugh said, is "slipping away from 'em. This might enable them to get it back in support of the original myth."
Suggested Links
- Darren Wilson supporters to media: Stop putting people's lives in danger
- Liberals demand GoFundMe yank support page for Officer Darren Wilson, 'or else'
- Reporter: Over a dozen witnesses corroborate Darren Wilson's version of shooting
- Report: Michael Brown shot from front, had marijuana in his system
- Unwitting eyewitness: Michael Brown doubled back, charged at officer


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Cottage for 4 people in Lerags at Ardentallen Bay close to Oban.1/10View towards the water
Highlands | Not only the mountains but also the countless lakes, some fjords and many bays shape the Scottish Highlands. Here you will find holiday houses in the Highlands with view towards the water.
Per week from GBP 486show 21 offers
Wooden house with modern fittings on a country estate in the Scottish Highlands.2/10Connected to nature
Great Britain | Spend a quaint and cosy holiday on the island of Great Britain in a wooden house in the middle of the countryside.
Per week from GBP 435show 28 offers
"Point Piper" – a country house for up to five people, located above Loch Dunvegan.3/10The most beautiful part of Scotland
Isle of Skye | Bays which have been carved into the island, waterfalls that pour over the steep cliffs into the sea, and dramatic mountains in the island's interior – nowhere else in Scotland is so impressive.
Per week from GBP 433show 29 offers
There is a holiday home for up to six people among the buildings on top of the cliff.4/10Livin' by the sea
South England | England's picturesque coast is characterised by wild cliffs, dreamy coastal resorts and secluded little bays. You'll find accommodation here with a direct view of the sea.
Per week from GBP 435show 81 offers
5/10London Calling
London | Discover the British capital from the vantage point of a holiday apartment and discover the unrivalled style of the metropolis at the Thames.
Per week from GBP 962show 264 offers
Cannon Barn, a country house for up to ten people, is located in South England, surrounded by sheep.6/10All together
United Kingdom | These holiday houses have at least four bedrooms. Ideal if you are travelling with the extended family or several friends.
Per week from GBP 667show 164 offers
The view of the sea from a holiday house for 8 people close to the beach on Guernsey.7/10French flair & British style
Channel Islands | Both unique culturally as well as scenically – the British islands Guernsey and Jersey directly off the French coastline are a real insider tip for holiday home vacationers.
Per week from GBP 767show 8 offers
Romantic two-person cottage in Devon8/10British cosiness
Great Britain | A traditional cottage is located in the country, is single-storey, has outer walls of natural stone and exposed wooden beams indoors. The most important criterion is, however, that it is extremely cosy.
Per week from GBP 549show 7 offers
Highlands | View towards the water
From GBP 486
Great Britain | Holiday in a wooden house
From GBP 435
Isle of Skye | The most beautiful part of Scotland
From GBP 433
South England | Livin' by the sea
From GBP 435
London | City apartments
From GBP 962
United Kingdom | Large holiday houses
From GBP 667
Channel Islands | French flair and British style
From GBP 767
Great Britain | Holiday in a cottage
From GBP 549
Enjoy lakes and mountains at a holiday home in the Scottish Highlands
Scotland | Enjoy misty mountains and serene lakes while at a holiday home in the Scottish Highlands in the north of the United Kingdom. Here you'll see some of Scotland's most scenic countryside. This sparsely populated region is one of picturesque beauty where ruined castles sit atop green hillsides. Rivers and lakes cut into the verdant landscape of the Scottish Highlands to dramatic effect and the coastal area offers both rugged beauty and peaceful secluded beaches. Holiday rentals allow visitors to experience all this and more. Renting holiday houses or holiday apartments allows visitors to enjoy all of the comforts of home while exploring this historic country.
National parks of the Scottish Highlands
Both of Scotland's national parks are located in the Highlands and holiday houses and holiday apartments allow travellers to explore them at their leisure. Loch Lomond and the Trossachs National Park is a great place to go boating. Take to the water for the day and explore some of the area's many islands. The Trossachs include plenty of places for hiking and several other lakes including Loch Katherine, where visitors can take a trip on a historic steam ship. The Cairngorms National Park is full of rugged mountains and is popular for hiking and climbing as well as its funicular railway. In the winter the park offers several choice ski locations. Book holiday rentals to enjoy all this and much more.
Other sites of the Highlands
Holiday rentals and holiday homes are the perfect base for exploring the Scottish Highlands. Amongst the area's many attractions Ben Nevis, Great Britain's highest peak, is perfect for hiking and is located just outside of Fort William, one of the area's most popular cities. The Highlands are also home to Loch Ness, one of the world's most famous lakes. Go there and search for the mythic monster. Even if you don't see it, you can still visit Urquhart Castle, a romantic ruin with spectacular views. Holiday homes and holiday apartments are a great way to enjoy everything the Scottish Highlands have to offer.
Neighbouring holiday resorts Ollach
Property no. 626318
from GBP 410for 1 week
Ollach, Scotland (Inner Hebrides)
Holiday home for max. 3 persons2 bedrooms, 2 bathrooms, pets not allowed, TV, washing machine, non-smoking property, sea approx. 250 m, sea view


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|Photo by Nancy Matsumoto from original article
My friend emailed me an interesting (and lengthy) article the other day on the face of Asian-American cuisine and the main developers of what is present-day fare at such proclaimed restaurants. Many of you may have heard the name Roy Choi thrown around several times as a big instigator of this new wave of Asian cuisine as he was the chief chef of the Kogi BBQ truck (which also jump-started the food truck craze) and now the owner of Chego. Admittedly, he has done a lot for the culinary Asian-American community, so naturally the article focused a lot on him. Yet what is the more specific focus of this discussion?
"Fusion" food is. The Kogi BBQ truck has a menu with a combination of American, Latino, and Asian cuisine with items such as kimchi quesadillas and kalbi sliders. The author of the article started calling the food Asian Soul Food, which I found to be accurate. How else would one label the homestyle favorites turned into modern plates with flavors from other influences? So why did I put quotation marks around the word "fusion" up above? Well because it might be difficult to call this food wave as one of fusion cuisine. It isn't formed by non-Asians adding in copious amounts of soy sauce, sesame seeds, and lemongrass. It's made by Asian-Americans who have learned techniques and styles for other types of cuisines and are incorporating their own home-style recipes brought about by being the children of immigrants (and eating strange foods all the time at home).
I think a large part of this upbringing comes from how food-centric the Asian family is. Like many of them, when I reach into my parents' fridge to look for something to munch on, it isn't full of junk food or typical American snacks. It's full of savory Asian bites that may be a little weird to others. That experience is what the chefs in the article are trying to recall as they bring dishes to life - finding the bits here and there that make an Asian-American home Asian. I think this new spin on Asian food is exciting as it brings in more culinary creativity and techniques typically used in European (or other) cooking. Read the article to learn more about all the different Asian-American chefs making news in this up and coming wave of Asian-American cuisine.
Reader questions: What do you think of these trends? Is the article an accurate depiction of Asian-American food nowadays? Do you think there is a reason for the seemingly all-too-common link now of food being Asian and Latino (I'm thinking about Kogi, Dos Chinos, etc)? If you aren't Asian-American, how have you received the food?
Original article: http://www.theatlantic.com/national/archive/2012/07/stinky-spicy-and-delicious-the-radical-reinvention-of-asian-american-food/259864/1/


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Stan Getz: The Girl from Ipanema
The Girl from Ipanema
Stan Getz (tenor sax)
Getz/Gilberto (Verve V-8545)
Stan Getz (tenor sax), JoĂŁo Gilberto (guitar, vocals), Astrud Gilberto (vocals), Antonio Carlos Jobim (piano), Tommy Williams (bass), Milton Banana (drums).
Composed by Antonio Carlos Jobim and Vinicius de Moraes.
Recorded: New York, March 17, 18, 19, 1963 – released 1964
Rating: 90/100 (learn more)
The bouncy "Girl from Ipanema" is Jobim's most universally recognized composition; one of the most recorded tunes of all time, it's also been Muzaked deeply into the public mind. The vinyl debut of "Ipanema" features vocals by both Joao Gilberto and his then-wife, Astrud; Joao's two-minute part was edited out of the hit single, while Astrud's girlish, amateur vocal catapulted her into a career. This version sounds less dated than the one Jobim would soon record with strings (on his first album as leader), but too many bad performances have dulled the original sheen of this tune.
Reviewer: Judith Schlesinger
If you liked this track, also check out
Tags: 1960s jazz · bossa nova · brazil · jazz hit singles · verve
Comments are closed.


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"I believe that everything happens for a reason… and sometimes good things fall apart so better things can fall together." –Marilyn Monroe
I do believe that with every morsel of my being. But, in the beginning, middle or long after the end of certain events, I'm still not sure what that reason was. Sometimes we can piece together the reasons right away and it's like, "Ooooh, THAT'S why that happened to me." Other times, it's months or years later, that the light bulb moment comes to us.
This is all on my mind because today was supposed to be D-Day. Today was the day I had been training for. Today was going to be the culmination of all of my hard work—my major weight loss, my weight lifting, the strengthening of my back, my going back to school for criminal justice and most of all, my running. Today, at 7:40am, I was going to crank out a bunch of push-ups, sit-ups, bench press, run a sprint and run an endurance race. But, because everything happens for a reason, that's not what I'll be doing today.
Today, I sit, wearing a large black boot on my right leg. Sidelined with a stress fracture of my tibia, I owe it all to my arduous training. I pushed myself too hard, too far and too fast. I was so dead set on pushing myself and passing this physical aptitude test to get into the police academy, that I pushed myself right out of it. But according to the above quote, there was a reason for this.
Now, I have time to learn all about training the right way, how to increase my mileage and speed correctly and focus on upper body strength training. And when all this is through, I'm planning on coming back better, stronger and faster than ever and taking the test in a few months. In the meantime, another police department has come calling and I'm ready to give them my best shot. I do know there's a reason for it, even though I don't know what it is. Maybe they are my "better"?


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Universal Fit
Unique Melody SE530x6
" If you are a fan of the Shure sound and have a broken pair of Shure SE530, or would like to try custom IEM but stay with a familiar sound signature and not spend 1000$ right away, the SE530x6 is the way to go. I am having a hard time finding anything wrong with them as I do not have better customs, but they challenge the best headphones I have (ATH ES10). These IEMs are quite easy to drive,..." --Mimouille
" Was generally attracted to these headphones by the wooden look and the odd buds at the end. Fifteen minutes later I was fairly shocked at the big package I got in such a small one. While these are great for portability, they are annoying when they get tangles (but that happens to all of them unless they are self retractable). All in all, great earbuds. " --thatnewguy15


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Klearfold® Plastic Folding Cartons
Our renowned Klearfold® clear plastic boxes create strong visual impressions and are the ultimate way to showcase your products. They provide exceptional shelf presence and add stature to everything from a new product launch, to a special promotion, to the reinvigoration of a popular brand. Our Klearfold plastic boxes are ideal for consumer electronics, sporting goods, gourmet food, housewares, personal care or cosmetic packaging applications.
Klearfold®plastic boxes are available in a wide variety of materials and can be decorated to create just the right look using offset, flexo, and/or silkscreen printing, plus a variety of special effects. And our proprietary Soft Crease® scoring technology ensures that Klearfold cartons have very uniform creases with less folding resistance, fold precisely, have clean lines and maintain their crisp shape.


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Spidey's secret identity is being revealed, and it has nothing to do with Peter Parker. (via imagesource)
May 23, 2012 | Rebecca Guenard
Today Periodic Tabloid welcomes regular guest blogger Rebecca Guenard.
Spider silk has been studied for decades. If you have ever encountered it, you can understand why. The fibers of a web lengthen and adhere. Given their density, they are also incredibly strong, beating out steel or Kevlar. The chemical composition that leads to these mechanical properties has useful industrial applications; high-performance threads and technical fabrics are logical in reference to a fiber. But spider silk to aid human healing? Actually, it's not a stretch. Spider silk is surprisingly biocompatible.
Like hair, cartilage or tendons, spider silk is a biopolymer made up of amino acid monomers that form proteins called spidrions. Spidroins occupy both a rigid, crystalline, and floppy amorphous structure along an extensive amino acid chain. It is this arrangement that gives the fiber its desirable mechanical traits.
But spider farms are expensive and produce low yields (since spiders have a tendency to eat each other). With these limitations, "natural spider silk will unlikely enter any commercial market in the near future," says Dr. Thomas Scheibel, chair of the biomaterials department at the Universität Bayreuth in Germany.
Instead, scientists are looking to take silk out of the hands—well, legs—of spiders. Following trends in biotechnology, researchers induced host organisms like E. coli to produce spider silk proteins. From there the proteins can be tuned, chemically and physically, until they are optimized for a given application.
In the field of biomedical engineering applications abound. "Silk proteins show several advantages over other proteins," says Dr. Scheibel. "They can be easily processed into three-dimensional structures including fibers, but also particles, hydrogels, films, capsules, non-woven meshes, etc." Because silks can be manipulated in this way, they can be used to propagate human tissue, encapsulate slow-release drugs, or deliver lethal genes to tumor cells.
Recombinant and natural spider silk have been tested extensively in the lab, but in recent years a few research groups have boldly conducted experiments in vivo, the most remarkable being an artificial nerve graft. Dr. Peter Vogt and colleagues in the department of plastic, hand and reconstructive surgery at Hannover Medical School in Hannover, Germany severed the sciatic nerve of a rat and the tibial nerve of a sheep. They then replaced a portion of the nerve with spider silk-lined veins (no longer containing living cells). Within months nerve cells were regenerated and electrical pulses were reestablished along the spider silk. The sheep even regained a normal gait. Dr. Scheibel presumes that nerve growth may be a trait of other biopolymers and recommends that "other fibers should be tested in order to gain more insights into nerve growth."
A nerve damaged sheep restored to health by an implanted spider web? Sounds like the plot for a comic book. Until then, pick up a June copy of Biopolymers—the entire issue is dedicated to silks.
Rebecca Guenard is formerly a chemistry professor and currently a science writer. She maintains the humorous science blog Atomic-o-licious, aimed at simultaneously entertaining and educating nonscientists.
Episode 14: Blockbuster Science [Distillations]
Nylon: A Revolution in Textiles [Chemical Heritage]
How Spider Silk's Molecular Make-up Lets It Morph [80beats]
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|Lauren Gue Wins Running Fox CET Medal Final at Royal Horse Show
|| Print |
November 18, 2009 — Lauren Gue of Vancouver, BC, emerged the winner of the Running Fox CET Medal Final on Thursday, November 12, at the Royal Horse Show in Toronto, ON.
Riding her horse Toronto, a nine-year-old Dutch Warmblood gelding, Gue won the CET Medal Final which was held over two days and included three Phases— Flat/Gymnastic, Jumping and a Final Four test.
In the Flat/Gymnastic phase held Wednesday, November 11, riders were required to demonstrate lengthening of trot, lengthening of canter and canter lead changes prior to starting a demanding gymnastic course featuring bounces. Gue placed second in this phase, within one point of the leader, Miranda Travers-Cavill of Claremont, ON. Gue returned to the Ricoh Coliseum the following day for the Jumping Phase where she once again finished one point behind Travers-Cavill for second place.
The top four riders returned for a final test, which included a trot fence and a halt in the middle of a six-stride line. Gue and Toronto performed a flawless final test to secure the win.
"I remember watching the older riders at my barn doing this class, but I never thought that one day I would win the CET Medal Final at the Royal," said Gue, 17, following the awards ceremony. "On both days, the courses rode really well, but were very difficult. Knowing your horse in a class like this means everything."
Designed to be a foundation for riders moving from the hunter divisions into jumper competition, the Running Fox CET Medal is a two-phase equitation class where the riders are judged on their position and riding style, as well as their ability to control the horse over a jumper course. The top 16 riders, qualified from four Regional Finals, were invited to contest the Running Fox CET Medal Final at the Royal Horse Show.
"This is Lauren's first year jumping 3'9" and she is a real natural," said Gue's coach, 1988 Canadian Olympian Laura Balisky. "She is a great rider and a very dedicated working student."
As the winner, Gue received a brand new Childeric saddle donated by long-time CET Medal Final sponsor, Running Fox.
"It was such a great class to watch. Lauren really stepped up and put the pressure on the other riders in the final round with her fantastic trip," said Debra Smith, co-owner of Running Fox. "That is the reason we really enjoy sponsoring this class."
Cassandra Kahle, of Langley, BC, was the Reserve Champion while Lanie Thomas of Kingston, BC, finished third. Miranda Travers-Cavill of Claremont, ON, placed fourth.
About Jump Canada
Jump Canada is a committee of Equine Canada responsible for all hunter, equitation and jumper activities in Canada from the grass roots to the international level. Jump Canada is governed by a board of directors, the majority of whom are elected by the stakeholders in the sport. For more information regarding Jump Canada programs and activities, visit http://equinecanada.ca/jumpcanada.
About Equine Canada
Equine Canada is a member-based association that represents, promotes and services Canada's equine community and industry. Its core areas of activity involve sport, equine health and welfare, education and safety, governance and marketing, representation and communication. Equine Canada is recognized by Sport Canada, Agriculture and Agri-Food Canada, the International Equestrian Federation (FEI), the Canadian Olympic Committee and Canadian Coaching Association of Canada as the national organization representing equestrian sport and equine interests in Canada. For more information about Equine Canada, please visit equinecanada.ca.
Visit equinecanada.ca for more information.
About Running Fox
With two retail stores in Ontario, a mobile unit and a large online store, Canadian owned Running Fox is a retailer of prestigious English riding apparel. Running Fox also attends 12 additional weeks of horse shows in Wellington, Florida every year. Carrying tack and equipment of the highest quality, Running Fox is the exclusive Canadian and US distributor for Luc Childeric saddles and Dy'on bridleworks. For more information on Running Fox and their products and services please visit www.runningfox.com or call 1-888-387-8225.
Running Fox CET Medal Final overall results
Placing / Rider / Hometown
1 / Lauren Gue / Vancouver / BC
2 / Cassandra Kahle / Langley, BC
3 / Lanie Thomas / Kingston, ON
4 / Miranda Travers-Cavill / Claremont, ON
5 / Ally Franczak / Calgary, AB
6 / Anne-Sophie Milette / Montreal, QC
7 / Jessica Rooks / Pitt Meadows, BC
8 / Jordan Wilson / Okotoks, AB
9 / Laurence Addison / Lorraine, QC
10 / Angelica Edward Jones / Calgary, AB


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Japanese Widow by EnricoDildaWatch
©2012-2016 EnricoDilda
um if the sword was sharp wouldn't that cut your hand
Very cool photo! I love the lighting that was used. It gives it a very ominous feeling. Also the outfit and props used, really pulls everything together. Well done!
This is a really interesting photograph. I love the Japanese theme and the model's pose and expression. While I initially found myself wishing that the lighting was perhaps a bit brighter, I fear it would detract from the brooding and mysterious mood. Really great.


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Watch the news on any given day, and you are almost certain to see at least one story of tragedy involving a family that has been terrorized by intruders. Oftentimes, these tragedies could have easily been avoided with the installation of an ADT Monitored Home Security System. An ADT Monitored Home Security System will allow you to sleep peacefully in the knowledge that you are providing your family with the most reliable in home protection in Oldfield, MO.
With more than a hundred years of experience in providing home security options, ADT has perfected the formula of providing modern home security equipment that combine the best security features with usability for your Oldfield home. This is one of the many reasons why they received the award for "Best in Home Security" from Consumers Digest. The technician who installs your ADT Monitored Home Security System will walk you through the simple steps to operate your alarm.
Besides being able to help detect break-ins and forced entries, ADT Monitored Home Security Systems in Missouri feature sensors that can help detect a multitude of potential dangers, including burglars, fire, and deadly carbon monoxide gas. Several models can even help detect dangerously low temperatures or flooding. ADT has developed innovative protection technology that will maintain the safety of your family in a variety of hazardous situations.
With all the high tech security features that are included with an ADT Monitored Home Security System in Oldfield MO, as well as the underlying technology, one might assume that their home alarms are very complicated. However, ADT has created an innovative product that utilizes the best in state of the art home security technology, without being overly complicated for the average user. If you have concerns about not being able to use an ADT Monitored Home Security System because it would be too difficult to use, put your mind at ease.
Get an ADT monitored security system in Oldfield MO and help protect your family today.


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Recent rain has helped ease the drought in some sections of Kansas, but the state still needs considerably more moisture.
The U.S. Drought Monitor says in a report released Thursday that the amount of Kansas in extreme or exceptional drought dropped from about 70 percent to less than 65 percent.
The improvements after the early March rains were largely in east-central Kansas.
But long-term moisture shortfalls still persist across the state. The National Weather Service says Kansas still has "precipitation deficits" of up to 20 inches in much of the state, particularly in southern and eastern sections.
©2016 Seward County Broadcasting Company, Inc.
1410 N. Western Ave. Liberal, KS 67901


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Richard D. Gelber, PhD
Professor of Biostatistics, Harvard T.H. Chan School of Public Health
Office phone: 617-632-3603
Fax: 617-632-2444
Email: email@example.com
Preferred contact method: office phone
Research Department
Biostatistics and Computational Biology
Area of ResearchQ-TWIST, Quality-Adjusted Survival, and Cancer Clinical Trials
Dana-Farber Cancer Institute
450 Brookline Avenue
Boston, MA 02215
BiographyDr. Gelber received his PhD in operations research (major field: applied probability and statistics) from Cornell University in 1975. He has been at DFCI since 1977 and served as director of the Pediatric AIDS Clinical Trials Group from 1988 to 1998. In 1993, he was elected a fellow of the American Statistical Association. He is the statistical director for the International Breast Cancer Study Group and the DFCI Pediatric Acute Lymphoblastic Leukemia Consortium.
Recent Awards
- Jacqueline Seroussi Memorial Foundation for Cancer Research Award, 2005
- European Institute of Oncology Award for Breast Cancer Research, 2002
ResearchQ-TWIST, Quality-Adjusted Survival, and Cancer Clinical Trials
Treatment decision-making requires an assessment of risks and benefits. For chronic diseases such as cancer and AIDS, this involves balancing the potential for controlling the disease and improving survival with the burdens of toxic side effects of treatment.
Our group developed a method to incorporate quality of life (QOL) considerations into comparisons of therapies. The Q-TWiST (quality-adjusted time without symptoms of disease and toxicity of treatment) method obtains a patient-oriented assessment of treatment differences. Q-TWiST has been applied to compare treatments for breast cancer, rectal cancer, HIV infection, brain tumors, melanoma, and childhood leukemia.
Recently we also developed a new statistical method called STEPP (subpopulation treatment effect pattern plot), which estimates the magnitude of treatment benefit for a sequence of patient subgroups defined by a characteristic of interest, such as age. By examining the pattern of treatment differences, the method can enhance interpretation of clinical trial results for individual patient decision-making.
Treatment regimens developed at DFCI during the past three decades have increased the success rate for children with acute lymphoblastic leukemia from 30% in the early 1970s to more than 80% today. Therapies used to achieve these exceptional results, however, are associated with acute and late toxic effects. Longitudinal assessment of QOL is necessary for understanding how these effects influence patients' lives. With coinvestigators in Pediatric Oncology, we are conducting clinical research programs to reduce treatment side effects and improve QOL without compromising overall survival for children with cancer.
Development of effective adjuvant therapies for breast cancer represents another important initiative. The International Breast Cancer Study Group (IBCSG, formerly the Ludwig Group) has been conducting large, randomized phase III clinical trials evaluating these therapies since 1978. Our group is the Statistical Center for the IBCSG. Having conducted trials to investigate the timing and duration of chemotherapy, the IBCSG has made significant contributions to our understanding of the role of combined chemoendocrine treatments.
Studies that integrate clinical outcomes with potential biologically based predictors of treatment response are also a high priority for the IBCSG. Recently our Statistical Center initiated three large-scale clinical trials for very young women with breast cancer. These trials (known as SOFT, TEXT, and PERCHE) represent a major global collaboration involving North American and worldwide participation.
Select Publications
- Lipshultz SE, Rifai N, Dalton VM, Levy DE, Silverman LB, Lipsitz SR, Colan SD, Asselin BL, Barr RD, Clavell LA, Hurwitz CA, Moghrabi A, Samson Y, Schorin MA, Gelber RD, Sallan SE. The effect of dexrazoxane on myocardial injury in doxorubicin-treated children with acute lymphoblastic leukemia. N Engl J Med 2004;351:145-53.
- Castiglione-Gertsch M, O'Neill A, Price KN, Goldhirsch A, Coates AS, Colleoni M, Nasi ML, Bonetti M, Gelber RD; International Breast Cancer Study Group. Adjuvant chemotherapy followed by goserelin versus either modality alone for premenopausal lymph node-negative breast cancer: a randomized trial. J Natl Cancer Inst 2003;95:1833-46.
- Dalton VK, Rue M, Silverman LB, Gelber RD, Asselin BL, Barr RD, Clavell LA, Hurwitz CA, Moghrabi A, Samson Y, Schorin M, Tarbell NJ, Sallan SE, Cohen LE. Height and weight in children treated for acute lymphoblastic leukemia: relationship to CNS treatment. J Clin Oncol 2003;21:2953-60.
- Cunningham CK, Balasubramanian R, Delke I, Maupin R, Mofenson L, Dorenbaum A, Sullivan JL, Gonzalez-Garcia A, Thorpe E, Rathore M, Gelber RD. The impact of race/ethnicity on mother-to-child HIV transmission in the United States in Pediatric AIDS Clinical Trials Group Protocol 316. J Acquir Immune Defic Syndr 2004; 36:800-7.
- Gelber RD, Bonetti M, Castiglione-Gertsch M, Coates AS, Goldhirsch A: International Breast Cancer Study Group (IBCSG). Tailoring adjuvant treatments for the individual breast cancer patient. Breast 2003;12:558-68.
- Goldhirsch A, Wood WC, Gelber RD, Coates AS, Thurlimann B, Senn H-J. Meeting highlights: updated international expert consensus on the primary therapy of early breast cancer. J Clin Oncol 2003;21:3357-65.
- Dellapasqua S, Colleoni M, Gelber RD, Goldhirsch A. Adjuvant endocrine therapy for premenopausal women with early breast cancer. J Clin Oncol 2005;23:1736-50.
- Colleoni M, Viale G, Zahrieh D, Pruneri G, Gentilini O, Veronesi P, Gelber RD, Curigliano G, Torrisi R, Luini A, Intra M, Galimberti V, Renne G, Nole F, Peruzzotti G, Goldhirsch A. Chemotherapy is more effective in patients with breast cancer not expressing steroid hormone receptors: a study of preoperative treatment. Clin Cancer Res 2004;10:6622-8.
- Bonetti M, Gelber RD. Patterns of treatment effects in subsets of patients in clinical trials. Biostatistics 2004;5:465-81.
- Cole BF, Gelber RD, Gelber S, Mukhopadhyay PA. A quality-adjusted survival model (Q-TWiST) for advanced stage cancer. J Biopharm Stat 2004;14:111-24.


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Another great Cincinnati act to clue you in on today. The Sheds are Paul Bunyan and Chris Haubner and hail from the Greater Cincy area, actually just south in lovely Northern Kentucky. These two singer songwriters decided to combine for the project known as The Sheds.
They have recorded a handful of songs independently on a project called "Dadcommunication" and are making them all available for free download right here….
Think heartfelt lyrics leaning slightly John Darnielle's way with a southern chaser.
Here are a couple I like so far, but you should check them all out…
Sorry, comments are closed.


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Music Therapy
What is music therapy?
Music Therapy is an established health care profession that uses music to address physical, emotional, cognitive, and social needs of individuals of all ages. Music therapy improves the quality of life for children and adults with disabilities or illnesses. Music therapy interventions can be designed to:
- alleviate pain
- decrease anxiety
- increase relaxation
- enhance memory
- improve communication
- express feelings
- increase quality of life
A board-certified professional music therapist holds a bachelor's degree or higher in music therapy from a college or university program approved by the American Music Therapy Association. The music therapist is credentialed by the Certification Board of Music Therapists.
Banner Hospice Music Therapy Program
The Banner Hospice Music Therapy Program provides services to individuals with a terminal illness. Music Therapy is utilized to decrease pain, anxiety, and stress. It is also used to help patients and their families cope with the terminal illness and work toward acceptance and peace. Music Therapy can elevate mood, counteract depression, decrease restlessness and can also be utilized to induce sleep.
Music Therapy is available to patients and their families. The music therapist provides both individual and group sessions to patients in their homes, at in-patient units, and at residential care facilities. The music therapist helps patients and their families plan specific music for funerals and memorial services. Other components of the Music Therapy Program include bereavement services, community outreach, and participating in and providing music activities for the Banner Hospice Children's Bereavement Camp.
"The music was enjoyable and even if I only remembered a short phrase, it stretches out the day to make it more pleasant and beautiful". ~ Alice, March 24, 2006
For more information, please contact:
Tammy Reiver, MT-BC
Music Therapy Coordinator
(480) 657-1100


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Recent case of the 92 year old vet that put down a punk with a .22: Earl Jones Shoots and Kills Suspected Robber at Kentucky Home | Video | TheBlaze.com
Anecdotal, yes. But the punk is dead.
Bottom line - if you can handle a larger caliber, you should. But if you can't, then a .22 handgun can certainly do the job.
It may also depend on the situation as well - I wonder what would be more effective for home defense - a 10/22 carbine with a 25 round magazines or a .357 with 7 shots?? It's a lot easier to hit your mark with a short rifle. I'd still reach for the .357, but I wouldn't feel undergunned with 25 rounds of .22 hollowpoints.


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March 14
2 March 14 Articles
1947 Earth, Mangal Pandey: The Rising or Taare Zameen Par – which was Aamir Khan's most unconventional role?3 years ago 3
Mr Perfectionist has been spotted doing roles that didn't conform to his signature image of a chocolate boy. What were they? And which one is your… Read Article ▶
Aamir Khan's 47th birthday prediction: Will he become No.1 again?4 years ago 10
Will the man with the Midas touch regain his position in Bollywood? Read on... What's in store for Aamir Khan in 2012? Will the man with the Midas… Read Article ▶


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ApertureK Photography specializes in children, families and intimate weddings. We offer full service photography and graphic design services. In addition, we keep a full stock of pee-pee teepees, sense of humor and taste for irony. See the blog at www.aperturekphotography.blogspot.com.
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In The Beginning Published June 15, 2008
'At Last' Published February 02, 2008


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Profile for: Dede
About her:
Name: Dede
Body type: Average
Pussy hair: Bald/shaven
Hair color: Dark
Pussy type: Hybrid
Ethnicity: Latina
Tit size: Medium Tits
Tit type: Natural
Ass: Small Ass
is an attractive woman with curly hair, and an amazing set of lips that encase a very exotic face. Her eyes are absolutely unique. And her cheek bones make her face so enticing. She has flat abs that sport a navel piercing. Her beautiful bouncy tits look great as she rides cock. All those features are bested by her best physical asset, her ass. has a full ass that is toned, and is worth millions when she is bent over showing her luscious pussy. As a newcomer, performs with vigor,that includes hot moans, and powerful cock rides.
|Videos featuring : Top rated - Most recent


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- 11-05-12 06:20 PM #1Cadillac Owners Member
- Automobile(s): 2007 Cadillac DTS
- Join Date
- Oct 2007
- Posts
- 26
What exactly does the "air suspension" do....
I have a 2007 DTS base. I looked around a bit on the forum, but I just would like some clarification.
I do not have the electronic suspension, but I do have the rear "air shocks", if that's the correct term.
What exactly goes on back there? I can't see how the shocks would be able to lift/lower the car since there are metal springs there too.
Do they just firm up the ride to keep it from bottoming out if there is a load in the back?
If the air lines on the shocks were to break, does the car sink to the ground? Or just bounce around as if the shocks were blown?
Any clarification would be appreciated...
It's not "air suspension", and they're not "air shocks". The system is ELC/ALC (Electronic Level Control/Automatic Level Control). The shocks are of the "normal" oil filled variety, but they have air bladders integrated into them (in between the top and bottom sections). The coil spring hold the rear at proper ride height when there is no additional load in the vehicle.
Depending on weather or not the car has MRC, there is either one ride height sensor (in the rear), or one at each corner. It/they are mounted in the wheel well/s, and are connected to the control arm/s with a small connecting rod.
When weight is added, the rear sags to lower than proper ride height. The electric compressor comes on, and inflates the bladders. Once the rear returns to proper ride height, the compressor turns off. When the weight is removed, the rear raises to above proper ride height. An exhaust valve in the compressor head opens, venting the system. When the rear lowers to proper ride height, the valve closes.
The purpose of all this, is ride comfort. The system allows the use of softer coil springs, which provide a more compliant ride. In cars without ELC, stiffer springs are used, so that an acceptable ride height is retained, even when the car is loaded to it's weight capacity. This results in a harsher ride when the car is unloaded. With ELC, the spring rate is kept to a minimum, and ride height is increased by the air bladders, only when needed.
If there is a leak in the system, or the compressor fails, rear ride height will not be effected (assuming the coil springs are not sagging or broken) when there is no additional load in the car, nor is damping effected. However, since the coil springs were never intended to support additional load by themselves, the rear will sag under the weight of passengers and/or luggage.
Re: What exactly does the "air suspension" do....
Excellent description, I appreciate the help!
- 05-05-13 06:05 PM #4Cadillac Owners Fanatic
- Automobile(s): 99 Deville
- Join Date
- Jun 2011
- Age
- 37
- Posts
- 130
No, not all, but most since the mid '80's. for a time, all did have it.
- 05-05-13 08:18 PM #6Cadillac Owners Fanatic
- Automobile(s): 2008 DTS Perf-Plat, fr 11 STS, 04 DeV, 76 Eldo Con, 74 Fltwd
- Join Date
- Jan 2005
- Location
- Posts
- 436
Re: What exactly does the "air suspension" do....
I believe all the FWD Cadillac sedans had it (not sure about the new SRX).
My old Fleetwood had it, but the compressor had died, so the previous owner rigged up an air valve under the bumper for manual inflation/deflation. Sometimes the plastic tube would pop out of the shock when loaded, giving me an instant low-rider at inconvenient times.
The FE3 CTS and above-base STS have or had self-leveling rear shocks, which work differently (no compressor) but accomplish the same thing. Don't think the ATS offers them.


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Measuring the average body sizes of an age class of bucks or does over several years is useful in understanding the general welfare of a deer herd. An increasing average could indicate improving conditions, a decreasing one the opposite.
Deer managers should keep accurate records of the ages, antler sizes and body weights of all deer harvested. These records and the trends which they show are important in evaluating the effects of management.
For further information contact your county Extension office or the Texas Parks and Wildlife Department.
Educational programs conducted by the Texas Agricultural Extension Service serve people of all ages regardless of socioeconomic level, race, color, sex, religion, handicap, or national origin.___________________________________________________________________________Issued in furtherance of Cooperative Extension Work in Agricultural and Home Economics, Acts of Congress of May 8,1914, as amended, and June 30,1914, in cooperation with the United States Department of Agricultural. Zerle L.Carpenter, Director, Texas Agricultural Extension Service, The Texas A&M University System.
60M-5-93,Revised WM 8


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BEST ENTRANCE: Use surface parkign lot in front of Seasons 52
LOCATION IN MALL: Located in the parking lot near AMC Loews Theater Roosevelt Field 8 and Grand Lux Cafe.
(516) 248-5252 | Driving Directions | Seasons 52 Website |
View Deals | Mall Map
More stores to consider
La Bottega
Follow us on #snapchat today for updates on what's good now. @seasons52 https://t.co/BeVUqW2Naw/p>
We're live on #snapchat today giving you a special look at our upcoming Autumn menu. Join us @seasons52 https://t.co/K4irhdGuQv/p>
Follow us on #snapchat today for a preview of what's coming to our Autumn menu! @seasons52 https://t.co/8HadLsxQV4/p>
Our #cocktails are always in season. https://t.co/QgYOzy8EUi/p>
Wild Alaskan #Salmon is known around the world for it's beautiful color. Join us to discover #alaska #salmon https://t.co/1xNZzH2Af3/p>
It's not too late to celebrate #NegroniWeek! For every Grapefruit Negroni you enjoy, we'll donate $5 to @BGCA_Clubs https://t.co/xxnYs6QLey/p>
1 Flatbread.
3 Spectacular Wine Flights.
1 Full Pour of your favorite.
Starting at $15. https://t.co/lEwgaVy2xj https://t.co/A9cYM6KSTz/p>
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Our brick-oven flatbreads make a perfect canvas for Maine lobster. https://t.co/VK67wtwKZz/p>
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Discover the brisk northern ocean with a perfectly paired wine and our fresh Wild Alaskan Salmon. https://t.co/chnObYy5Kv/p>
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Our fisherman are reeling in the Wild Alaskan Salmon & we've readied our wood-grills for the catch. #alaska #seafood https://t.co/rjFsAm5Mg6/p>
Our highly prized Sockeye Salmon comes from the 50-mile-wide delta where the Copper River meets the Gulf of Alaska. https://t.co/pyisgaK0FI/p>
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Chef Mellissa joined @mysuncoast to prepare a Sweet Corn & Ricotta Ravioli, one of our summer favorites. https://t.co/2bzDm2yxVh/p>


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Lincoln's Assassination
Imagine you are a newspaper reporter.
Your job is to write a newspaper article about President Abraham Lincoln's assassination.
Use the information below to write the article. Be sure you include everything a newspaper article should tell -- who, what, when, where, why, and how.
(Be sure to write a headline for your article.)
John Wilkes Booth was a successful actor, from Maryland, who believed strongly that slavery should be legal. He hated President Lincoln and wanted to help the South.
On April 14, 1865 Booth stopped by Ford's Theatre, in Washington, D.C., to pick up his mail. While he was there, he heard that President Lincoln was planning to attend the play that evening, a comedy called Our American Cousin. Booth contacted his fellow conspirators. They planned to throw the North into confusion -- they would kill President Lincoln, Vice-president Andrew Johnson, and Secretary of State William Seward at about the same time that evening. They hoped the North would panic, as the President and the 2 men who were next in line for the presidency were killed. They also planned to kill Gen. Grant, the head of the Union Army.
At Ford's Theatre, Lincoln sat in the Presidential Box. Since Booth was an actor, he could go anywhere in the theater without being questioned. Around 10PM one of the actors in the play said something that made everyone in the theater laugh, Booth stepped up behind President Lincoln and shot him in the head.
After being shot by Booth, President Lincoln was laid on a door, and carried out of Ford's Theater and across the street to a boarding house now called the Peterson House [shown right]. Lincoln never regained consciousness, and died at 7:22 on the morning of April 15, 1865. Ironically, Lincoln died in the same bed that John Wilkes Booth had slept in less than a month before.
Almost immediately, Booth's escape plans began to go wrong. He jumped from the president's box to the stage (almost 11 feet), and broke his leg but kept going. Some people believe he shouted, "Sic Semper Tyrannis," (Latin for "Thus Always to Tyrants" - the Virginia state motto - Meaning tyrants, who rule illegally, will always be killed). Other people thought he said, "The South is avenged [got their revenge]" He managed to get out of Washington, and went to the house of Dr. Samuel Mudd [shown below] to get help for his leg.
While he was hiding out, Booth was upset that he was not being praised as a hero. Instead the newspapers were treating him like a common criminal. The authorities caught up with him and trapped him in a tobacco barn in Maryland on April 26. They surrounded the barn, but Booth refused to come out, even after it was set on fire. Although the soldiers had been told to capture Booth alive, Sergeant Thomas Corbett shot and killed him.
[the map shows Booth's escape route]
The people who had helped Booth with his plans to kill the president, vice president, and secretary of state were caught and put on trial. Four were hanged, and three were sentenced to life in prison. One of those was Dr. Mudd, who many people believe did not know what Booth had done and was not part of the plot, and he was pardoned by President Johnson 4 years later.


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How to wear a layered statement necklace is a question many women have been asking. A staple in dressing rooms of news and talk television shows, statement necklaces can dramatically alter the appearance of almost any top. They can turn a simple tee or knit top into a fashion must-have and can go everywhere from the classroom to the boardroom and beyond.
Many women have been wearing statement necklaces for some time and have amassed a selection of styles and colors to match their favorite career and corporate outfits. Others have shied away, worried that they would be too heavy, too gaudy or too uncomfortable. For those who have done so, this may be helpful.
Statement necklaces do exactly what they say: they make a statement.They can emphasize the colors of your outfit, accentuate the color of your eyes, or bring out the natural blush in your complexion.
If you've never worn a statement necklace, start with one that is only one or two delicate chains with tiny beads or a dainty teardrop pendant. You won't notice any extra weight or feel conspicuous. Always in excellent taste, a simple silver or gold double chain is easy to wear, comfortable and versatile enough to go with any top, tee, dress or sweater.
If you're ready to make a statement, consider a necklace with faux gems or faux stone. Generally you can find one to coordinate or contrast with any outfit and bring out rich, vibrant colors. For those who are a little braver, choose reds, blues and purples. Look for triple-chain or bib styles to complement your best looks.
Statement necklaces may be braided, beaded or twisted. They can go from two chains or layers to twenty or more strands. Often they are faux gemstone, rhinestone, faux stone or enamel. Many are beaded, some with tiny beads and others with large colorful beads.
For some, a meditation necklace is an excellent choice. Simple, elegant, and crafted in assorted colors, it is lightweight and extremely easy to wear. Some use them to meditate, others as a fashion statement o both.
View the slideshow of statement necklaces currently available at Cato Fashions for some ideas you night like to add to your wardrobe for fall. With priced starting at less than $10, they appeal to budget-conscious thrifty fashion shoppers.
As a general rule, start our small and light and, if you choose to, built up to heavier, more colorful and creative styles. With fall nearly upon us, consider choosing autumn colors to accentuate your wardrobe. Look for touches of red, gold, amber, burnt orange and sienna.
As always, maximize your style and minimize your spending~


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Scarlett Johansson "Wooing" Justin Bartha?
It's another whiff for In Touch on a Scarlett Johansson story.
One week after wrongly reporting that she'd held a "divorce party" to commemorate her split from Ryan Reynolds, the magazine claims the actress is "wooing" Justin Bartha.
The pair were "flirting up a storm" at Karaoke Boho in New York on July 16, reports In Touch, which quotes a so-called "eyewitness" as saying, "She was having a great time."
We're sure she was having a nice time.
Because she and Bartha are pals.
"Can't she have any male friends without the press saying she is dating them?" a source close to Johansson asks Gossip Cop.
Ah, but In Touch has to squeeze in an extra rumor, citing an "insider" who says she and Reynolds have "been talking, and she's asking for a second chance."
So she's allegedly trying to "woo" Bartha and reconcile with Reynolds – after her "divorce party"?
"Even though [she and Reynolds] are divorced they have remained friends – it's that simple," says Gossip Cop's source.
In Touch – woefully out of touch, yet again.
Check out PHOTOS of Scarlett's sexy ad campaign for Mango!
Follow @GossipCop on Twitter!
Like us on Facebook!


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Loretta Johnson
Associate professor of biology
Co-Director, Ecological Genomics Institute
The emerging field of Ecological Genomics seeks to understand the genetic mechanisms underlying responses of organisms to their natural environments.
As the co-director and co-founder of K-State's Ecological Genomics Institute, Johnson seeks to understand the genetic mechanisms that are responsible for organisms' ability to adapt to the environment. She is using big bluestem -- a species of grass found on the tallgrass prairie -- to understand the plant's adaptation in response to drought. She wants to uncover the genetic and molecular basis for the observed sharp ecotypic variation in drought tolerance in big bluestem across the Great Plains.
Her lab uses approaches such as next generation sequencing complemented with experimental reciprocal garden studies in the field. Her ultimate goal is to discover how the ecologically dominant big bluestem tall grass can adjust to current sharp precipitation gradients and make predictions about its ability to respond to future and increasingly novel climates. This work also has conservation implications as it will help to inform land managers about the importance of using local ecotypes in prairie restorations and the response of those ecotypes to predicted climate change. Her research on big bluestem is currently funded through U.S. Department of Agriculture.
Johnson received her doctorate in plant ecology from the University of Connecticut and joined K-State in 1995. Since coming to K-State she has written numerous publications on different ecosystems including the Alaskan tundra, dryland ecosystems, and the tallgrass prairie. She has published over 20 papers and garnered several million dollars in extramural research funding since joining K-State.
Johnson can be contacted at 785-532-6921 or email@example.com.


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Indiana Sen. Mike Delph ignites the Twittersphere
Indiana Sen. Mike Delph, R-Carmel, defended his stance on HJR-3 on Twitter on Thursday night and Friday morning.
After breaking the news that the second sentence of HJR-3 wouldn't be inserted back into the bill, an Indiana lawmaker defended his stance on the issue and even went so far as to give a civics lesson on Twitter Thursday night, Feb. 13.
Indiana Sen. Mike Delph, R-Carmel, ignited a conversation on Twitter that included several of his constituents and people beyond. You can see most of his tweets below. You can check out the full conversation on his Twitter page.
What do you think?
TagsCARMEL, TWITTER, SAME-SEX MARRIAGE, MIKE DELPH, REPUBLICAN