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David Price-Tony Thompson is Set for February 23rd
DAVID PRICE will box world class American Tony Thompson at Liverpool's Echo Arena on Saturday 23rd February 2012 in a 12 round international heavyweight contest. The two-time world title challenger represents the biggest professional test so far for the emerging British star.
British and Commonwealth heavyweight champion Price (15-0) has had a magnificent 2012 winning his titles and knocking out all four opponents.
It is a return to the 8,000 capacity venue where Price beat Audley Harrison inside a round two months ago.
Price, 29, is now ranked 9th in world by the WBC and rapidly closing in on the heavyweight divisions big guns, Vitali and Wladimir Klitschko.
Southpaw Thompson (36-3) brings a wealth of experience and has knocked out 24 of his opponents.
Two of his defeats came against Wladimir Klitschko in world titles challenges. Back in July 2008 he lost in 11 rounds and earlier this year was beaten in six.
Price's promoter Frank Maloney: "This is the right fight at the right time for David and one where a win will propel him even higher.
"Thompson still has ambition and I am certain that he will come to win and score a major upset."
Thompson is ranked 10th in the IBF world rankings.
In the chief supporting bout, another Liverpool boxer Kevin Satchell (9-0) will defend his British and Commonwealth flyweight titles against Belfast's Luke Wilton (13-2-1).
Top British light-welterweight contender Adil Anwar (18-1) will box a ten rounder against a selected opponent.
Tickets can be purchased £230 (VIP including meal and inner ringside seat), £95 (Ringside), £70 and £40 at www.echoarena.comwww.frankmaloney.com or 0844 8000 400.
The show will be broadcast the home of boxing BoxNation (Sky 437/Virgin 546). Join now at www.boxnation.com .
[QUOTE=D-MiZe;12830807]Price won't be ready for Wlad in 5 fights time, even if the current trend of progression continues. After Thompson he should target another decent contend er then try and get involved with all these pre-lims that's happening. The loser…Comment by LA_2_Vegas on 12-19-2012
Pretty good fight for Price. At least Tony can fight inside and maybe can get a reaction from Price in there and show him a few things. Inside is a weak point for Price at the moment IMO. Thompson has…Comment by Tuavale on 12-19-2012
Thompson was once the best U.S. heavyweight but he's gotten older and slower. he is definitely on the fade and his title hopes have been dashed twice. A prime Thompson could have troubled Price but now I'm afraid, he's take…Comment by Daïa on 12-19-2012
[QUOTE=D-MiZe;12833919]He's going to beat Wlad in his 21st fight?[/QUOTE] lol it was ironic, but who know, if he make his 21st fight in 4 years.Comment by Weltschmerz on 12-19-2012
[QUOTE=Andrew5550;12833726]Come on man, a British/commonwealth title is ahead of an intercontintal HW championship. It's not even an official title. Wlad won his first HW championship at 36 fights - Price has loads of time left so don't give us that.…Post a Comment - View More User Comments (37)


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Beyoncé and Jay Z Dine at Del Posto; Lady Gaga Visits Her Former Chef at the Pomeroy
This week's Celebrity Settings.By Vanessa Karalis
This week's Celebrity Settings.By Vanessa Karalis
Del Posto, Il Buco Alimentari, White Street, and more.By Audrey Bruno
Today's Leftovers.
Plus: Citymeals' happy hour, and more, in today's Leftovers.By Khushbu Shah
Plus: Roberta's Pigs and Pies party, and more, in today's Leftovers.
Made with heirloom beans from California's boutique beanery Rancho Gordo, which are firmer and more flavorful than average.By Robin Raisfeld and Rob Patronite
Plus: Sifton enjoys Tertulia, "Tables for Two" on Earls Beer & Cheese, and more of this week's reviews.By Bianca Male
Plus: Sifton gives a goose egg to Miss Lily's, and more of this week's reviews.By Bianca Male

subset: commoncrawl


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Dec 1...It's Eat a Red Apple Day
Over a year ago
According to nibble.com it's Eat a Red Apple Day so here's an appley recipe:
Apple Pear Crisp
From Vegan Yack Attack
Layers of cinnamon-y pear and apple slices, with a crispy, buttery topping.
Servings: 6
3 Small Gala apples, Sliced thinly (no seeds)
3 Pears, Sliced Thinly (no seeds)
1 tsp. Sugar, divided between layers
1/2 tsp. Ground Cinnamon, divided between layers
3/4 C. Rolled oats
1/4 C. Earth Balance Buttery Sticks
1/4 C. Pecans, Diced
3 Tbsp. Sugar
1 tsp. vanilla Extract
3/4 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/8 tsp. Salt
Here's the rest…Apple Pear Crisp
According to the Rules of the Interwebs, you can't post someone else's entire recipe, just part with a link to the rest, unless you've changed the recipe up bigtime.
So hit the link, see yumful photos and the whole recipe and eat up! 🙂
Please log in to reply.
Over a year ago
This sounds deliciousYou must be logged in to reply to this topic.
Over a year ago
forgot to ask…what's your favorite appley recipe or appley thing to eat?You must be logged in to reply to this topic.


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Sat 30th Mar at Noon
Peter And The Wolf
@ The Carriageworks Theatre, Leeds
Featuring: Sea Legs Puppet Theatre
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Catch the next one:
Check out the info below for future tour dates, and track them to receive alerts when they tour near you
Peter And The Wolf: Sea Legs Puppet Theatre
"Welcome to Russia!
Travel with Rob and his suitcase full of surprises into deepest darkest Russia, to old man Prokofiev's house in the woods where lives the big, hungry Wolf. Meet Sergei Prokofiev's world famous characters: young Peter and his Grandfather, the supercilious Cat, the silly Duck, quickwitted Redbird, Ivan and Boris the blundering hunters and of course... the big hungry Wolf.
An energetic and fun adaptation told with the use of Sea Legs' wonderfully creative puppets.
For age 3 and over."
Info provided by the Event Organiser
Sea Legs Puppet Theatre
Founded in 2001 by Artistic Director Rob Ashman, Sea Legs Puppet Theatre is a high quality small touring puppet theatre.
Performances take place in theatres, schools and at children's events nationwide.
Sea Legs Puppet Theatre tour dates
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Venue: The Carriageworks Theatre
Website: carriageworkstheatre.org.uk
Enquiries: 0113 247 4746
Bookings: 0113 376 0318
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→ Leeds 9 min walk


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Vt. Land Trust buying 1,100 acresMarch 22,2013
BOLTON The Vermont Land Trust is planning to buy 1,100 acres of land that are part of a backcountry ski trail system in Bolton that will eventually become part of the Mount Mansfield State Forest, the trust said Thursday.
The trust raised the $1.85 million purchase price from more than 1,200 donations, some as small as $1 raffle tickets, three anonymous $100,000 contributions and an $800,000 grant from the Vermont Housing and Conservation Board.
The trust is buying the land from the real estate ownership group Catamount Bolton LLC. The deal is expected to close this spring. Eventually the land will be transferred to the state of Vermont and it will become part of the Mount Mansfield State Forest.
The Bolton Valley Nordic and Backcountry property has a rich history of outdoor recreation, and it is part of a large block of important wildlife habitat, said Kate Willard of the Department of Forests, Parks, and Recreation. We are excited about the prospect of adding this land to Mt. Mansfield State Forest and keeping it available to the public.
Once the deal is complete, the state will license the Bolton Valley Resort to continue managing the trail system in the mountains around the ski resort.
The land trust is still raising money for the project to help create a fund for management of the property, primarily maintenance and improvements to trails, roads, parking areas, shelters, recreational facilities and other recreational infrastructure and management needs on the land.MORE IN This Just InBURLINGTON Gov. Full StoryJAMAICA A New York state teenager died Thursday after he slipped and fell about 100 feet at... Full StoryMONTPELIER City Manager William Fraser announced on Thursday that Montpelier Police Department... Full Story
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Lovely room, 10min from the airport
Nombre max. de visiteurs2
Salles de bain1
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- Machine à laver/sèche-linge
|Ulloa, Ulloa, Costa Rica
|Type de logement
|Chambre privée
|Code de l'offre
We are located in a very strategic area within a gated community close to Heredia city, San José city and only 10 minutes from the airport. From here you can move around the central valley very fast and easy.
There are many convenient services close to the house like shopping malls, restaurants, bars, bakeries, supermarkets, banks, bus stop to Heredia and San José in front of the community gate, and many other kind of services.
We are renting out a comfortable double room for 1-2 people with full private bathroom with hot water, cable TV and DVD-player, ceiling fan, closet, window with mosquito net, free wifi internet in the entire house, free parking and access to all the common areas like the kitchen and open-air bar (licor not included in the rate).
We are a married couple of Costa Rican and Dutch origin, and we both work in the tourism sector, which is why we can organize or arrange tours or transportation to any destination in Costa Rica and can book one day tours for you if you wish.
We will be glad to receive you at our house and make you feel at home in Costa Rica!
Living room with big screen TV, sitting and dining area, fully equipped large kitchen, laundry room with washing machine and dryer, roofed terrace with sitting area, open-air bar with BBQ facilities and garden. Within the gated community, you'll have access to the playgrounds, basketball court and rancho's. Also, we have all kinds of books and tourism guides in different languages you can read, and board games you can use.
Breakfast is not included, if you wish to have breakfast, the cost for this is $6 per person. Breakfast includes coffee/tea, juice, fruits, toast and your choice for breakfast (for example eggs, sausages or pancakes).
We can provide some other services like arrange your transfer from or to the airport for $20 each way, rent a local sim card for your phone wich has internet for checking your (SENSITIVE CONTENTS HIDDEN),e-mail etc..., or even book any tour or activity you would like to do in the country.
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- Vérification de l'hôte par téléphone
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Are you surprised that we decided that it had to be an absolute must? Understandably eager, we called by a favourite local spot for all things crab: Waverly Crab House, in Baltimore, Maryland. The place is in a bit of an…iffy part of town and the exterior doesn't exactly beam welcome. There are no tables; you pick up your crab and move on out. As fast as possible. Perhaps I'm being unfair, perhaps, in fact, it is a lovely area. Perhaps I wouldn't know a ghetto if it came and did a Morris dance right in my face. But then again, perhaps it just was in the ghetto. However, we had heard epic things in our Lonely Planet and were determined to persevere.
From the very spawning of the idea of doing a coast to coast Food Tour of the United States, a trip to Maryland to sample the crab was present. The state is renowned for its blue crab, callinectes sapidus, and it is a major source of income for the state. In 1993 the harvest's value was calculated at $100 million, though this dropped to $61 million by 2004 due to declining crab populations. Served in crab cakes or simply boiled, slathered in butter and garlic, this state crustacean is a delicious attraction, attracting both tourism and buyers to Maryland every year.
Are you surprised that we decided that it had to be an absolute must? Understandably eager, we called by a favourite local spot for all things crab: Waverly Crab House, in Baltimore, Maryland. The place is in a bit of an…iffy part of town and the exterior doesn't exactly beam welcome. There are no tables; you pick up your crab and move on out. As fast as possible. Perhaps I'm being unfair, perhaps, in fact, it is a lovely area. Perhaps I wouldn't know a ghetto if it came and did a Morris dance right in my face. But then again, perhaps it just was in the ghetto. However, we had heard epic things in our Lonely Planet and were determined to persevere.
If you know me you'll know that it is my solemn and most fervent view that French cooking is the finest in the world. British, obviously I adore, Indian holds a dear spot, but French, yes French, is my passion. Butter, garlic, cheese- dirty, filthy, slutty things like that, mmm. Set me asides a table in heaven, the French Quarter.
Upon my arrival in Washington DC I had undergone a vicious regime of strict Americana dining. BBQ, grits, fried chicken, lots and lots of burgers. I had loved it, loved every minute, but there was something in me, some minute little goblin that after 2 months was calling out for something old, something European. I tried to stifle it in Salem, Virginia – a tiny town off the Blue Ridge Parkway, remarkable for no reason in particular. We took a break from Southern comfort food and popped out to an Italian. It was awful, disgusting beyond belief – a butchery of the Italian cooking that is most surely a religion. In my eyes anyway. My itch remained unscratched, chafing.
And then, a revelation. News whispered to my ears of a small bistro deep in DC, French in genre, excellent in repute: Bistro du Coin. Its menu flirted with me, coyly suggesting authenticity. We booked. Queues out the door boded well and the smell of garlic wafted down the street, seductive to the extreme. The atmosphere of the restaurant carried an air of structured chaos: waiters rushing around like headless chickens, every inch of floor space crammed with rickety tables, elegant chairs. Mussels, offal, tarts – ahh, Paris.
Have you ever been 'meat drunk'? The phrase I use refers to that sensation you feel having consumed vast quantities of bleeding, meaty protein. That pricking of perspiration, revolution of the room. The haze that comes over you, the fluttering and dropping of your eyelids, that slight woozy, wasted feeling. This does exist, I know. I eat said vast quantities of meat on a very frequent occasion both for pleasure and because, when I do diet, I do the Dukan Diet, meat intensive and the yummiest of all diets. It is vaguely pleasurable, vaguely disorientating, in about a 50:50 ratio. It was this sensation that I was seeking upon entering 12 Bones, Asheville, North Carolina.
12 Bones would also, most sadly, mark the culmination of the BBQ portion of my Food Tour across the United States. I had tried (a lot of) Texas BBQ, I had gorged on Memphis fare and now it was time to taste North Carolina 'Q', the Eastern variety. Eastern North Carolina BBQ is most commonly pork, served pulled or chopped and comes with a vinegar sauce. In the East it is more common for the whole hog to be used, both white and dark meat, whereas in the West it is more often just the shoulder meat. In the West there is frequently tomato included in the vinegar sauce too. What all this boils down to is yumminess. I was excited to check it out.
In the week of August 13-19th 2012, tens of thousands of people flocked to Memphis. The reason? To celebrate the 35th anniversary of the death of Elvis Presley. This week, known as Elvis Week, was filled with events glorifying the young singer; concerts, competitions, even a candlelight vigil. Literally thousands of Elvis impersonators took to the streets, quiffs nodding in the balmy summer breeze. To put a figure on it; on the Thursday, the day of the candlelight vigil, 75,000 people passed through Graceland, Elvis' mansion. My two companions and I also flocked to Memphis during this week, however not to boogie on down to Hound Dog or sob over the hundreds of wreaths lining Graceland's driveway. No, the timing was purely coincidental. What we were all shook up over (ho ho ho) was the prospect of sampling reportedly the best fried chicken in the USA. Where? At Gus's Chicken, Memphis.
Like so many of the other great finds of my Food Tour, it was Adam Richmond, presenter of Man vs. Food, who had led me to Gus's. Check out the video clip below. When I first spied Adam munching away on the golden wings in Gus's, I was determined that before long it would be me, yes me, doing said munching.
Texas BBQ had left me with an appetite for meat. This appetite had always existed. I am an embarrassing person to go to Brazilian Steakhouses with. If you haven't discovered the wonders of these yet in Britain, get on Google IMMEDIATELY and locate your nearest one. The premise is that you sit down in a dining room containing circling 'gouchos', special waiters, carrying skewers of various meats, as many as 21 types typically. They rotationally approach your table carving off slabs of protein, cooked to your liking. It is all you can eat and offers people like me a source of great, great joy. However, what Brazilian had once stirred, Texas BBQ had now inflamed into a veritable blaze. Memphis BBQ approached and I was ready to stuff myself silly and compare the two on the merits of their meat. The death match was to continue.
In my article on Texas BBQ (click here to read, it's worth a gander) I set out the differences between the various genres of BBQ within the United States of America. To quickly summarise, Texas BBQ in general favours dry rubs with no use of sauces and uses a lot of beef (commonly brisket), as well as pork. Memphis on the other hand uses a lot more pork in its BBQ, mostly ribs, and comes either 'wet' or 'dry'; wet meaning with a sauce, dry meaning without. I was sceptical on the advantages and motivations of saucing; as I think I mentioned previously, to me it seems an easy way of masking poor quality BBQ, both meat and preparation. To me, conceptually it undermines meat. Meat was meant to roam free, to frolic across your plate unhampered by sharp sauces that disguise its taste and distract from its texture, mooing and oinking unchained. Memphis BBQ, in theory, was therefore more attractive to me at that time than North Carolina or Kansas City, since Memphis gives you more of a choice as to whether you want it sauced or not, in the others it is simply standard.
Every trip to New Orleans ought to contain a visit to Bourbon Street at some point. Every trip a visit to the French Quarter, every trip a visit to Royal Street and Frenchmen Street. In the same breath as all these staples for the Nola tourist is a sojourn to Café Du Monde, the legendary café near the French Market, famed predominantly for its Beignets. Café Du Monde was established in 1862 (really really old for America) and is open 24 hours a day, 7 days a week, often providing live jazz and is forever thronged with hosts of tourists and locals sampling the good coffee and sugary treats. At night the atmosphere becomes slightly more slurred. But who can blame the many punters who head straight for the place from Bourbon Street after the clubs shut?....In fact, I challenge you to devise a more epic drunken snack!
Pralines are a traditional Creole confectionery item, famed for their moreish sweetness and nutty crunch. They derive their name from Marshal Luplesis-Praslin whose butler invented the recipe for pralines as a digestive aid.
Essentially pralines are a sort of rustic, caramel based fudge, mixed with pecans and set into disks. They are absolutely delicious as a sweet snack but, made smaller, could even be used as canapes!
Give them a try - uber easy - and bring a touch of Creole flavour to your life!
Recipe courtesy of the New Orleans School of Cookery.
Ingredients (Makes about 1-50 pralines, depending on size):
1.5 cups white sugar
0.75 cups light brown sugar
0.5 cup milk
6 tbsp butter
1.5 cup pecans, lightly toasted (bake at about 140 Celsius on a tray for about 20 minutes until fragrant and browned)
1 tsp vanilla extract - use good quality - no essence!
1. In a saucepan melt the butter. Once melted add the milk and vanilla. Stir to combine.
2. Add the sugars and the pecans. Using a wooden spoon (don't use metal; it conducts heat too easily and can cause the caramel to harden/be ruined), stir it in.
3. Continue to stir constantly, never leaving it, until the mixture comes to a 'soft ball stage' - this means that when a teaspoon of it is dropped into cold water, if forms a soft ball in the water. Or, more easily, use a sugar thermometer and wait until it reaches 238-240 degrees Fahrenheit.
4. Remove it from the heat and continue to stir until the mixture thickens, becomes creamy and a little cloudier and until you can feel sugar crystals starting to form on the sides of the pan. The spoon should make a bit of a rasping sound on the side, brushing against them.
5. Using a spoon (size depending on the size of pralines desired!), spoon portions of it out onto oiled baking paper and set down in a circle shape. Leave to cool, until room temperature and crisp. Serve. These will keep for around 3 days. Delicious.
Jambalaya was the second Creole dish taught to me at the New Orleans School of Cookery. Consisting of meat (usually chicken and Andouille sausage), the 'holy trinity' of celery, green peppers and onions, vegetables, rice and sometimes seafood, it is seasoned with paprika and other spices. This results in a dense, tasty rice dish that is both filling and savoury.
It, like many other Nola dishes, has its roots in the history of New Orleans. It was an attempt by the Spanish, who once held much territory in America, to make their native paella and was further influenced by Nola's French inhabitants and by the Caribbean slaves who added spicing to the dish.
This recipe is for a chicken and sausage Jambalaya. If you want seafood - cook it separately and add it when the rice is turned at the end.
Perfect for a cool night's feast, a hangover or just a general pig out!
Recipe (12 servings)
1/4 cup vegetable oil
1 chicken, deboned and cut into 1 inch pieces
1.4 lbs Andouille or smoked sausage, chopped
4 cups white onions, diced
2 cups celery, chopped into small pieces
2 cups green pepper, chopped into small pieces
1 cup garlic, minced
4 cups long grain rice
5 cups chicken stock
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
2 cups spring onions or tomatoes (or half and half), chopped
salt and pepper
white wine - optional
1. Season and brown the chicken in oil in a pan over medium/high heat. Remove the chicken from the heat and set to one side. Add the sausage into the same pan and brown over medium heat. Let the sausage become quite intensely browned so that it kind of burns on to the pan. If you have enough time, let this cool. Then reheat it so it browns again. The idea is to get as much flavour burnt on and caramelised around the pan, without it burning and becoming bitter.
2. Add in the onion and saute until almost caramelised, approx. 6 minutes. Add in the garlic and saute until cooked, approx. 1.5 minutes. Deglaze the pan with a splash of white wine or chicken stock - deglaze means to put a liquid into a hot pan with burnt bits of flavour stuck in. By deglazing the pan and scrapping and stirring to get all those burnt on bits off, you are adding flavour back into your dish that might otherwise have been wasted. It also adds a deep brown colour. Make sure you scrape all the bits up. You can repeat this stage a few times, if you have time; deglazing, then letting that dry on and then deglazing again. Just make sure you don't burn it - there's a subtle difference!
3. Add the bell pepper and celery and the chicken. Add in the rest of the stock and the herbs and spices and bring to a boil.
4. Add the rice and stir it in. Bring it to a boil. Stir it again, sprinkle the spring onions and/or tomatoes on top and leave them there. Remove it from the heat and cover. Let this rest for 25 minutes, undisturbed. The rice will slowly cook and absorb the stock and the vegetables on top will steam cook.
5. Remove the cover and quickly turn the rice from top to bottom. Season with salt and pepper and serve!
While travelling in the USA on my epic Food Tour across the States (see the Food Travel Blog section) I attended a cookery class at the New Orleans School of Cookery. Our teacher taught us a number of traditional Nola dishes which I have decided to share! Everything I tried was absolutely delicious and I hope that they work out as well for you all as well.
Gumbo is one of the most famous Creole dishes and consists of a rich stew, made from a darkly browned roux loosened with stock, and containing seafood and the Nola 'holy trinity' of celery, bell peppers and onions. It is thickened with file powder, powdered dried sassafras leaves, and/or okra. In fact the name Gumbo itself may come from the African word for okra, ki' ngombo, which reached New Orleans through the once booming slave trade. Other varieties also include Andouille smoked sausage and chicken or other proteins too.
Gumbo is made using a roux in a different manner to the traditional French manner. A roux is the mixture produced when flour is added to butter and sauteed until it darkens slightly. Once milk is added to it, it becomes a Bechamel sauce (the white sauce on the top of your lasagne!) and is probably the usage most familiar to most people. In Creole cooking the roux is taken much further in the saute stage and is darkened significantly to a deep coffee colour, sometimes even further. This adds a deeper, more savoury flavour and a darker colour. Rouxs also serve to draw flavours together and enhance them - almost like salt. Make sure that you don't burn anything that your roux mixture is added to, or the roux itself - these properties of the roux will ensure that that burnt flavour is unpleasantly enhanced. The picture below shows samples of a roux at different stages of its cooking progression. The photo below that shows the stage that the Gumbo requires. It takes a bit of bravery from those accustomed to making more traditional French rouxs but....take a deep breath and go for it. The results are lip smacking.
This recipe is for a Gumbo made with chicken. If you want to add seafood, add it in around 4 minutes before the very end of its simmering. Serve it with rice and some nice crusty French bread.
PS - another tip! Brown your flour in a baking tray in an oven on 60 Celsius for 45 minutes before using it. It increases the flavour of your roux even further!
Ingredients (Makes 15-20 servings):
250g lard - lard is key; the flavour of the pork fat really ties the dish together and it is actually better for you than butter
1 chicken, deboned and cut up into 1 inch chunks
1.5 lbs of Andouille sausage, or smoked sausage, chopped
1 cup plain flour
4 cups white onions, diced
2 cups celery, chopped into small pieces
2 cups green pepper, chopped into small pieces - approx. 1cm
1 cup garlic, minced (if you can get it use 1/2 cup fresh minced garlic + 1/2 cup chopped dehydrated garlic)
8 cups chicken stock
2 cups spring onions, chopped
salt and pepper
vegetable oil
optional: file powder and paprika or a Creole seasoning mix - season at the very end after serving. In Creole cooking these act kind of like table salt and pepper; they are set on the table as people eat and they add as desired. File powder is really interesting - it adds as a thickening agent but makes the gumbo more luxurious and rich. Try and get some - I really liked it. It will continue to thicken however with cooking, so just be aware of that and be prepared to add more liquid if you cook with it, rather than season with it.
1. Season the chicken and brown in the oil in a pan. Remove from the heat and set to one side. Brown the sausage too and remove from the pot and set to one side. Deglaze the pan with a bit of chicken stock and add this to the chicken stock, to be used later. This means that you can preserve all the yummy meaty sausage and chicken flavours and so that they don't get wasted!
2. Saute onions, celery and the peppers in a big saucepan for a few minutes. Add the sausage.
3. In a new pot (food particles will make it burn) melt the lard and get it nice and hot. Add the flour and stir until it is all incorporated. Continue to stir - never stop stirring and never leave the pan!! - until the roux starts to darken. Take it to a deep caramel/coffee colour (as shown above). It will go very grainy and lumpy - don't worry about this, this is meant to happen - but should soon start to smooth out.
4. When it has reached the desired colour dump it on top of the vegetables and sausage, add the garlic, and saute again for around 5 minutes.
5. Add a little bit of stock and continue to saute for a few minutes. Add another ladle or so of stock and continue to saute. Then add the rest of the stock and the chicken and bring to a boil. If you have the bones from the chicken, add them in too - it will add more flavour and just make sure that you remove them before serving. This bit is optional though.
6. Reduce to a simmer and cook for about an hour or so. About 10 minutes before the end add the spring onions. Skim, season and serve.
Note - The Gumbo improves over time so if you let it cool overnight and then reheat the next day it will taste even better!
Mojito Granita
I already sang the praises in my previous recipe post on coffee granita about the wonders of granita. I won't repeat that - it would be over kill on, hopefully, a point already well proved.
This particular granita recipe is perhaps my favourite one at the moment. I first discovered it a year ago from a newspaper article quoting the recipe, which I later adapted. I cooked it for a group of boys as the climax to an Indian feast. I flatter myself that afterwards I could, quite comfortably, have had at least 3 marriage proposals in the bag.
All you mojito lovers out there - this is essentially your favourite cocktail in dessert form. Sweet, extremely tartly sharp, fresh with mint and argh so so warm with rum - it is good. Perfect for after a heavy meal; after you eat it you'll feel like you simply dined on salads! It is just that fresh! Great for a summer dessert too or even as a mid afternoon treat. I hope you like as much as I do.
Note - I upped the dosage of lime juice and rum from the original recipe to make it extra punchy. If you want it less so, leave. If you want it more, right on but you probably don't need it.
Ingredients (Serves 6):
635ml water (2.5 cups)
100g white sugar
zest of 2 limes
40g fresh mint leaves
juice of around 8 limes - but get a few extra so that you can add more, according to taste
5 tablespoons of white rum
1. Place the water and sugar and lime zest into a saucepan and heat until the sugar has dissolved. Remove from the heat and add all of the mint leaves, bar 5 leaves, and leave to infuse, covered, for 8 minutes.
2. Leave, uncovered, until cooled.
3. Strain into a baking dish/lasagne type tray. Squeeze the mint leaves to make sure that you get out all those precious juices.
4. Stir in the lime juice and rum. Finely chop the remaining mint leaves and stir in too. Taste. Add more lime or rum if required.
5. Place into the freezer and leave for around 30 minutes. Then take a fork and scrape away the forming ice crystals from the edges and break up any larger pieces forming in the middle. Leave for another 30 minutes and repeat. Repeat this until it is all frozen and until you have broken it all up into light, dry and fluffy ice crystals which are intensely flavoured. Approx. 5 hours.
Note - Don't worry if you can't be there every 30 minutes - it just means that you'll have to do some extra strenuous scraping later. I have left it overnight before with no scraping. It emerged as an entire frozen block, but with a LOT of elbow grease and a bit of wastage I managed to turn it into serviceable granita. Try to be there regularly but if it comes to a choice between doing the granita and not doing the granita because you can't be there constantly, definitely do it.
6. Serve. Garnish with a mint sprig.
Thank you for visiting FoodGoblin; the
March 2016


text:
Deal was approved by shareholders on 12/28.
Seems like we should have been paid by now. Or will shortly.
Not that I have anything in particular to spend it on.
"We are pleased to see this step completed and look forward to concluding the merger process. In the absence of unexpected regulatory or other issues, we anticipate closing the approved transaction in the first quarter of 2013.
does anyone know the reason for the delay?
It seems to be taking quite a long time?
what are the regulatory issues?
I'm curious why not just sell you shares for 3.97 in the unlikely event something goes wrong with the sale and it goes back down to $2? That's what I did, I wasn't hold many shares however. I'm just wonder, I once had another stock that was supposed to get bought out, I sold and the deal fell through went down 50%.
Chances of this deal falling through are minimal, near zero.
Plus, I lose 3 cents a share and pay a commission to sell. If I wait a few more weeks, I get the full $4 and pay no commission. (Although some brokers actually charge a higher fee for buyouts than a commission)
Ignoring commissions, you lost out on .0075%, which is nearly a years worth of interest in a savings account.
If I had something I wanted to buy and needed the $. I might sell. Otherwise, its a virtual certainty to get the full $4.
And, although its not likely in this case, sometimes a higher offer could come in.
JAX had a deal to sell the company for $12, part cash, part stock. If you would have sold at $11.97, you would have missed out on a higher eventual price of $14.50 after other bidders got involved.


text:
Book clubs at the Coeur d'Alene Public Library will start the New Year with new series of book discussions.
The Pageturners Library Book Club – meeting the fourth Wednesday of each month, excluding December, at 10:15 a.m. – is again participating in a Let's Talk About It series with books provided by the Idaho Commission for Libraries following a Humor and Satire theme.
Discussion leaders for the series are scholars provided by the Idaho Humanities Council. Further support is provided by the usbankcorp Foundation and the Institute of Museum and Library Services. Local support is provided by the Friends of the Library.
The books, discussion dates, and scholars for this series are:
► "Green Grass, Running Water" by Thomas King, Jan. 27, scholar: Paula Coomer.
► "Message From My Father" by Calvin Trillin, Feb. 24, scholar: Nancy Casey.
► "Pudd'nhead Wilson" by Mark Twain, March 23, scholar: Barbara Meldrum.
► "The Absolutely True Diary of a Part-Time Indian" by Sherman Alexie, April 24, scholar Jennifer Ladino.
► "The Importance of Being Earnest" by Oscar Wilde, May 25, scholar: Ron McFarland.
Pageturner discussions are open to any adult reader. The books can be checked out at the Research and Information Desk.
The Food for Thought Book Club meets the first Monday of each month at 6 p.m. and is offered in partnership with the Inland Northwest Food Network. Discussions are open to anyone interested in the science, cultivation, and preparation of food.
Upcoming books and discussion dates include:
► "Tasty" by John McQuaid, Jan. 6.
► "Wisdom of the Last Farmer" by David Mas Matsumoto, Feb. 3.
► "The Good Gut" by Justin and Erica Sonnenburg, March 2.
► "Cod: A Biography of the Fish that Changed the World" by Mark Kurlansky, April 6.
► "Eating Wildly: Foraging for Life, Love and the perfect Meal" by Ava Chin, May 4.
► "The Third Plate" by Dan Barber, June 1.
For more information visit www.inwfoodnetwork.org.
Patrons who need accommodation to participate in library programs or services are asked to contact the staff prior to the activity by calling 208-769-2315.


text:
In the news
Oversupply leads to mild improvement in property market
The First National Bank (FNB) residential property barometer has shown some improvement in residential demand since late last year, but this is attributed to the significant oversupply of stock still prevalent in the market.
Families relocated by eThekwini municipality voice safety and health concerns
As part of the refurbishment of Umlazi's King Goodwill Zwelithini Stadium for the 2010 Soccer World Cup, the eThekwini municipality is in the process of moving about 700 families from their informal shack settlement to a transit camp in peri-urban T-section. According to an article by Mail & Guardian journalist Niren Tolsi, the transit camp 'appears a sort of purgatory for the poor: tin shacks stand beneath electricity pylons and close to a landfill site in a remote area'.
Creating housing assets
The government - through the Department of Housing - intends to expand its role in the delivery of houses to the entire residential market. The programme, called credit-linked subsidy, is helping beneficiaries to access housing credit for the purchase of existing houses and/or to acquire a serviced stand linked to a house-building contract.
Fourth suburb development for Cape Town
The City of Cape Town and financial services group Nedbank announced recently that they would cooperate on a fourth suburb development, as part of an agreement signed in 2007. Rugby would now be developed alongside Wetton, Ottery and Silvertown in the cooperative agreement to develop affordable housing projects on land owned by the municipality.


text:
Am all for do-it-yourself, but this homemade motorcyle is pushing it:
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John C. McDonald, DO, FACOI, Good Shepherd Medical Associates internist, recently attended a three-day intensive course on teaching the core principles of providing medical care to geriatric patients. The Donald W. Reynolds Foundation sponsors scholarships to a Geriatrics Fellowship at the David Griffin School of Medicine at the University of California at Los Angeles. The …
Tag Archive: FACOI
Aug 19 2013
Aging population's medical needs addressed: Good Shepherd Medical Associates physician attends three-day conference
August 19, 2013
Tags: age, aging, aging americans, American Osteopathic Association, americans, baby boom, baby boomer, California, Certified Retirement Community, Clinical Clerkship, Clinical Clerkship Director, conference, course, David Griffin School of Medicine, delirium, dementia, difficult, district three, District Three of the Texas Osteopathic Medical Association, ditrict 3, DO, doctor, Donald Reynolds, Donald Reynolds Foundation, Donald W. Reynolds Foundation, East Texas, elder, Elderly, FACOI, fall, fall prevention, Fort Worth, gait, gait disturbance, Geriatric, geriatric patients, Geriatrics Fellowship, good shepard, good sheperd, Good Shepherd Medical Associates internist, Good Shepherd Medical Associates t, Good Shepherd Medical Center, Graduate Medical Education, Graduate Medical Education program, GSMC, hallsville, health, House of Delegates, House of Delegates of the American Osteopathic Association, internal medicine, John C. McDonald, John McDonald, Longview, longview texas, longview tx, los angeles, Marshall, mcdonald, McDonald practices Internal, medical, medical care, medical students, medicine, Medicine Residency Program, Nova Southeastern University College of Osteopathic Medicine, Osteopathic Medicine, physicians, prepare, preparing, retire, retirement community, retirment, texas, Texas College of Osteopathic Medicine, Texas Osteopathic Medical Association, TMF Health Quality, TMF Health Quality Institute Board of Trustees, University of California, University of California at Los Angeles
Permanent link to this article: http://www.easttexasreview.com/aging-populations-medical-needs-addressed-good-shepherd-medical-associates-physician-attends-three-day-conference/
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Tue 22nd Jan at 8:30pm - 2:00am
Be Quiet Shout Loud
@ The Townhouse, Middlesbrough
Also appearing: Cellar Door
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Mixtape: Be Quiet Shout Loud + Cellar Door
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Be Quiet Shout Loud
This sextet from Middlesbrough play Disco, Electro, Punk and Feather Boas!
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Open AccessThis article is
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Vaccines 2013, 1(4), 444-462; doi:10.3390/vaccines1040444
Chemokines as Cancer Vaccine Adjuvants
1 Departments of General Surgery, School of Medicine, University Hospital Case Medical Center/Case Western Reserve University, Cleveland, OH 44106, USA 2 Departments of Pediatrics, School of Medicine, University Hospital Case Medical Center/Case Western Reserve University, Cleveland, OH 44106, USA
* Authors to whom correspondence should be addressed.
Received: 22 July 2013 / Revised: 31 August 2013 / Accepted: 26 September 2013 / Published: 16 October 2013
(This article belongs to the Special Issue Dendritic Cell Vaccine)
View Full-Text | Download PDF [1109 KB, 17 October 2013; original version 16 October 2013] |
AbstractWe are witnessing a new era of immune-mediated cancer therapies and vaccine development. As the field of cancer vaccines advances into clinical trials, overcoming low immunogenicity is a limiting step in achieving full success of this therapeutic approach. Recent discoveries in the many biological roles of chemokines in tumor immunology allow their exploitation in enhancing recruitment of antigen presenting cells (APCs) and effector cells to appropriate anatomical sites. This knowledge, combined with advances in gene therapy and virology, allows researchers to employ chemokines as potential vaccine adjuvants. This review will focus on recent murine and human studies that use chemokines as therapeutic anti-cancer vaccine adjuvants.
Keywords: chemokines; dendritic cell; immunotherapy; cancer vaccine; adjuvant
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
Share & Cite This Article
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Bobanga, I.D.; Petrosiute, A.; Huang, A.Y. Chemokines as Cancer Vaccine Adjuvants. Vaccines 2013, 1, 444-462.View more citation formats
AMA Style
Bobanga ID, Petrosiute A, Huang AY. Chemokines as Cancer Vaccine Adjuvants. Vaccines. 2013; 1(4):444-462.Chicago/Turabian Style
Bobanga, Iuliana D.; Petrosiute, Agne; Huang, Alex Y. 2013. "Chemokines as Cancer Vaccine Adjuvants." Vaccines 1, no. 4: 444-462.
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text:
13 years of experience
Accepting new patients
Video profile
Charleston, SC 29414 Phone number & directions
Patient Reviews
Patient Reviews ? Write a Review
Overall Rating:
Total Ratings
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Do not go to this doctor. He is very arrogant and does not believe you have The symptoms that you describe. If tests are not 100% positive, then you do just have pain. He tries to make you feel like it is a mental issue. Worst doctor I have ever been too!!!!!
Don't go here- they do not take care of their patients. I went in for a recurrent whiplash injury to see Dr. Keffer at the pain management cente ...
nd he wanted me to beleive my issues were my own. What an idiot!
He told me that him and other dr.s at the clinic were tired of giving pain meds to patient, like I was a drug abuser! He acted like i was just there to get drugs. said he didnt have my records even though they had been sent and just told me to come back!! no help for my chronic back pain. he was very arogant and condesending towards me. i have bone spurs on my spine very painful i am in constant pain. i would not recommend him to anybody. I need surgery!!! Not a therapist!


text:
- Report: #1046189
Report - Rebuttal - Arbitrate
Complaint Review: Next Stage Promotions
Next Stage PromotionsInternet United States of America
Next Stage Promotions $99 airfare plus 2 nights hotel - RIP OFF, Internet
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They wanted $1600 for the whole deal, with an additional 3 nights. I was able to book the same hotel and the same airline tickets via Priceline for $1100.00 Since I already gave my son the gift, I had to shell out the 1100.00 or hurt him by telling him I got ripped off and he wasn't going to go because I couldn't afford it. I contacted KGB, no answer but the promoter responded basically saying tough s__t on me. DONT FALL FOR IT. YOU CAN DO BETTER ON YOUR OWN. I lost $200 on this.
This report was posted on Ripoff Report on 04/25/2013 01:20 PM and is a permanent record located here: http://www.ripoffreport.com/r/Next-Stage-Promotions/internet/Next-Stage-Promotions-99-airfare-plus-2-nights-hotel-RIP-OFF-Internet-1046189. The posting time indicated is Arizona local time. Arizona does not observe daylight savings so the post time may be Mountain or Pacific depending on the time of year.
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text:
You are a fan of escape vixion ? Come to discover the best forums escape vixion on the internet and share your experience with a community fan of escape vixion . You can also build a forum escape vixion and create your online discussion.
A chance to write collaborative rpg plots with a unique group of friends
daydreamers, #escape, chance, write, collaborative, plots, with, unique, group, friends


text:
Need steel cladding, galvanised roofing sections, composite wall and roof sheets, metal cladding, roofing products or fibre cement sheeting?
Talk to Steadmans. We are the leading UK manufacturer of building materials for the agricultural and steel building sectors.
Your project will benefit from our knowledge, expertise, technical acumen, and specialisation within the steel building sector. Our high quality products have been developed and refined for more than a century, and we are proud of the history and tradition that has lead us to become the leading manufacturer in the UK today.
Find out more about our industrial steel construction and agricultural steel cladding, download our technical information datasheets, or simply get in touch to see what Steadmans can do for your building project.
We now stock Coburn Sliding Systems
Due to demand we now stock a range of Coburn Sliding Systems. For a quote, or further details about the systems we stock, please get in touch.
We've got it covered!
Under the Construction Products Regulation (CPR) CE marking became mandatory for many construction products in the UK on 1st July 2013.
We have undertaken rigorous testing procedures to ensure all our products covered by a harmonised standard meet the requirements of CE marking.
Call 01697 478 277 or, fill in our enquiry form.
Latest News
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Any business will be aware of the need to secure its assets, and this […]
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George Osborne's latest Budget provided mixed news for UK, businesses, and will have varying […]
Short-term outlay vs long-term investment
Every business will tackle the conundrum of whether to shell out in the short-term […]


text:
Top Definition
extremely fat person that consume mass amounts of food in one sitting.
I hate going to the buffet and seeing all these gluttonous bastards
by ClanClan May 19, 2008
Trending Now
Can you define these popular missing words?
Anyone of the eating variety. A person whom you can take a box of pop tarts and destory it in front of their face every single day for the rest of their life.
Jon is gluttonous. He eats alot, and he can't stop
by JNasty June 14, 2003


text:
Here's a link to my wife Frankie's outstanding stained-glass work.
My wife's stained glass online gallery
January 12, 2012 by Leave a Comment
Francis J. Beckwith's Reflections on Faith, Ethics and Culture
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text:
Sea Kayaking
Course Description
This is a backcountry course with nights spent camping on the shores of the lake. Cell phone ccommunications are very limited and instructors carry an emergency satellite communications device. Students will explore Blue Mesa Reservoir, Colorado's largest body of water, while touring atop flat water in a personal sea kayak. They carry within the kayak all that is needed to camp along the water's edge. This relaxing trip will be a great way to have an extremely unique adventure, learn valuable skills, and spend quality time with peers. Students should be prepared to paddle several miles each day through a beautiful landscape under a variety of weather conditions.
This course is now full. Call 970.943.7051 to be put on a waitlist. Open courses will be visible in your MyWestern account.
You will begin this course learning how to wet exit and pack all your gear into your sea kayak. The first day will be spent learning about group travel in kayaks and stroke techniques. Each participant will have the opportunity to help lead the group on a day of travel. Everyone will have the opportunity to be the navigator, point, and/ or sweep for the group. Each day you will paddle in the morning and then spend the afternoon and evenings having fun, playing games, hiking and swimming. Nights will be spent camping along the shores of Blue Mesa in primitive campsites. While there are a few porta-potties on the lake, we also carry a backcountry toilet system for sites where these are not available. This course is capped at 8 participants.
Course Paperwork
Information for your Instructors


text: song Timmy Turner (Rework) Kirk Knight VERY HOTTTTT So what at first seemed to be a very poor XXL Freshman Freestyle is now sounding like it's being turned into a fire ass song that features Travis Scott and production from Mike Dean. Pro Era remix Desiigner g.o.o.d. music XXL Freshman freestyle Timmy Turner


text:
Welcome to Dustin Witsman! He is the new Processing Archivist in Special Collections. He started on June 6, 2016.
Dustin grew up in the Wabash Valley and lived in and around the mid-west until moving to Boone in late May, 2016. He attended Southern Illinois University Carbondale where he studied English Literature, Philosophy, and Psychology, graduating with a BA in English in 2007. He earned his MLIS from Dominican University in River Forest, Illinois in 2012 with a concentration in Archives and Cultural Heritage Resources and Services.
The W.L. Eury Appalachian Collection includes over 3,000 LP recordings, and a mere 45 examples of album cover art from the collection are on display on the Library's 4th floor. This new exhibit, "33 1/3 @ 3333: Long Play Album Art from the W. L. Eury Appalachian Collection," showcases album covers from artists with roots within the Appalachian region, ranging from traditional fiddle tunes to chart-topping hits.
And you thought the 4th floor was a climb...
Special Collections' latest exhibit, "The Fraser Fir: A Modern Appalachian Icon," features a broad array of materials from the W.L. Eury Appalachian Collection including archives, clippings files, magazines, and books, all related to the Christmas tree industry in Appalachia.
The newest exhibit in Special Collections features historical documents, photos, an original poster, and an artifact from Boone's outdoor drama, "Horn in the West." The exhibit, curated by Appalachian Studies graduate student Adam Sheffield, is located inside Special Collections and is on display through the summer during the department's open hours. All of the materials on display and much more is available in the
Special Collections, located on the 4th Floor of Belk Library and Information Commons, will reopen to the public on Monday, January 26, 2015. All regular services and hours will resume at that time.
Special Collections, located on the 4th Floor of Belk Library and Information Commons, will be closed to the public until Monday, February 16, for repairs and restoration due to water damage. The rest of the 4th floor is open. Circulating materials in the collection are available through the Library's Request It!
The two-year grant project funded by the National Historical Publications and Records Commission to process the backlog of the W.L. Eury Appalachian Collection was successfully completed last month. Running from September 2012 to November 2014, the grant provided funding for a full-time processing assistant and for the purchase of archival supplies.
In honor of Veteran's Day, you can hear about the experiences of military personnel first-hand through oral history interviews in Belk Library's Digital Collections. Students in Dr.


text:
Funkier Thermal Balaclava
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text:
"More," You Say? – You mean one day of reveling in the Rocket's 45-point win wasn't enough for you guys? Ok, ok. Here you go:
And Al Jefferson was all like…this.
[blackbirdpie url="https://twitter.com/jgallagher41/status/296379613867831296″]Rage Against the Dying of the Light – Hardwood Paroxysm on the current state of Allen Iverson's career. Does this involve the Rockets? No. Do you have an opinion on Allen Iverson? Yes. Everyone does. So I thought you might like to read it.I Lied – Here's one more link about the Jazz game for those of you who just can't get enough. Got any sweet links or suggestions? Send them to email@example.com or message John Eby on Twitter @EbyNews.


text:
2 posts tagged with schoolsupplies.
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I didn't even know she was a real person.
Detroit schools urban exploration & reclamation.
Urban exploration has been featured here once or twice before, but Jim Griffioen's site photo-documenting his discoveries in and around Detroit deserves a look. Griffioen was recently interviewed [direct mp3 link] on the American Public Media radio program The Story. [more inside]
Page: 1


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"...fulfilled my wildest expectations. Instead of laboriously struggling to learn about neurobiology, I found myself fairly effortlessly assimilating information because 1) the author is able to present his material in the context of interpersonal relationships in general and the treatment dyad in particular, and 2) the author is a master of lucidity, avoids pedantry, and succeeds in making his data clinically useful."--American Journal of Psychiatry
"Readable, thoughtful, and informative."--Educational Leadership
"I knew that this book was one I should keep handy when I wanted to improve my understanding of information on which the future science of psychiatry will be based."--Journal of Clinical Psychiatry
"This is just the right book, on a very hot topic, at just the right time, by just the right author....The story Siegel tells is indeed fascinating, essentially describing the transactional processes that happen at the interface between developmental neurobiology and the environment of an individual. He links every level of the system from cell chemistry to brain architecture, to caregiver-infant attachments, to interpersonal relationships in adulthood. Siegel presents his synthesis of these rapidly developing fields in a readable style aimed at those professionally involved clinically in the field, but which could...also be read by the interested layperson....This is a book to stimulate, illuminate, and drive our understanding of human developmental processes forwards and I suspect that The Developing Mind will be seen as a milestone work in the future."--Journal of Child Psychology and Psychiatry
"This is a remarkable book....Most impressively, [Siegel] weaves a complex, plausible and compelling theoretical synthesis on the bidirectional influences of interpersonal experience and brain development and functioning....The Developing Mind boldly transcends the reductionism that characterizes so much of contemporary psychiatry."--Psychiatric Times
"The author has succeeded in integrating knowledge from several disciplines about interpersonal experience, human mental processes, and neurobiology to construct a conceptual foundation for an "interpersonal neurobiology" of the developing mind....No other book has addressed this subject so comprehensively, and it is sure to prove a valuable resource for those with primary neurophysiological knowledge and interests, especially students, scholars, and professionals in such associated areas as psychiatry, neuropsychology, developmental and professional psychology, and cognitive science."--Readings
"...[A] current, thorough, closely argued text....One of Siegel's major gifts is for presenting anatomical, neurological, research, and clinical information while still pointing out what remains unknown. He explores infant-parent relationships, emotions, states of mind, and how knowing about them can help one improve one's relationships and capabilities for developing successfully."--Booklist
"Why can't we remember what we did at age three? Why are some children unusually shy? What is the biochemistry of humiliation , and how can it be 'toxic to the developing child's brain'? New and plausible answers to these questions emerge from Siegel's synthesis of neurobiology, research psychology and cognitive science....his subject--how we become the people we are--deserves to hold many readers spellbound."--Publishers Weekly
"This amazing synthesis of neurobiological research and clinical expertise should forever lay to rest the mind-brain dichotomy. The book is beautifully constructed, including highly readable descriptions of brain development, information processing, models of memory and narrative, and the importance of attachment in human development. Siegel also shows how healthy relationships and psychotherapeutic interventions can offer us a 'second chance' to undo maladaptive patterns and insecure early attachments. This book is suitable for anyone working in the fields of mental health or neuroscience, and will be a superb guide for medical students and psychiatric residents."--Clarice J. Kestenbaum, MD, Professor of Clinical Psychiatry, College of Physicians and Surgeons, Columbia University
"This beautifully written book achieves many things at once. It provides a much-needed, user-friendly description of the latest knowledge about brain development and function. It helps us to understand crucial links between neurobiology, subjective experience, and human relationships. It places the findings of attachment theory research in a solid biological context that explains the lifelong impact of early experience. It shows how trauma affects biological, emotional, and interpersonal functioning. And it does all of this with such clarity, compassion, and even humor, that the reader is left with a feeling of gratitude for having learned so much so effortlessly. This book is important and timely, and should serve as a standard reference for anybody interested in the mind--which is to say, anybody interested in the human experience."--Alicia F. Lieberman, PhD, Professor of Medical Psychology, Department of Psychiatry, University of California, San Francisco
"In this extraordinary book, Siegel creatively integrates state-of-the-art knowledge of emotional development, neurobiology, cognitive science, attachment research, and and complexity theory. The resulting model cogently describes how a developing brain/mind organizes itself in the context of an emotional relationship with other brain/minds. This cutting-edge volume is essential reading for clinicians, researchers, and anyone who is intrigued by one of science's fundamental problems--the psychobiological origins of the human mind."--Allan N. Schore, PhD, School of Medicine, University of California, Los Angeles
"Siegel's brilliant, concise synthesis of cutting-edge research in cognitive neuroscience and attachment theory provides the family therapist with a powerful way of understanding the origins of our behaviors in relationships. When I have shared these ideas with the families, couples, and students I see in clinical practice and in teaching, their response has been overwhelmingly positive. Siegel helps us make sense of mysteries of experience with which we all wrestle."--Gillian Walker, MSW, Senior Faculty, Ackerman Institute for the Family, New York
"This book offers an invaluable analysis and synthesis of the research and theory on the brain development of children. In a field where the volume and complexity of the research can be daunting, Siegel provides a real service. For professionals who want to understand the field, for practitioners who want to be well-grounded in research and theory, and for anyone who wants a truly deep understanding of human relationships, this book is one of the best places to turn."--Ellen Galinsky, MS, President, Families and Work Institute, New York
"For mind scientists, these are exciting but humbling times. As we learn more about the brain, we see how one-sided our abstract models of mental life have been. Focusing on what single heads can perceive, think, and learn, neuropsychology has disregarded our inborn ability to imitate, imagine, and sympathize with the feelings of others. This clear and straightforward book sets forth a new understanding of how communicated emotions influence the regulation of brain circuit growth and the consolidation of cognitive systems. Siegel demonstrates an impressive grasp of how the brain is believed to know and remember, a deep sensitivity to the joys and sorrows of human relationships, and a child psychiatrist's will to bridge the gap between scientific and clinical knowledge. This book will be of interest to clinicians, clinicians-in-training, and all those wishing to stay abreast of the new, more natural science of communicating minds."--Colwyn Trevarthen, PhD, Department of Psychology, University of Edinburgh, UK
About the Author
Daniel J. Siegel, MD, is an internationally acclaimed author, award-winning educator, and child psychiatrist. He is Clinical Professor of Psychiatry at the University of California, Los Angeles School of Medicine, where he serves as Co-Investigator at the Center for Culture, Brain, and Development and Co-Director of the Mindful Awareness Research Center. He is also the Executive Director of the Mindsight Institute, an educational center devoted to promoting insight, compassion, and empathy in individuals, families, institutions, and communities. Dr. Siegel's books include Mindsight, The Mindful Brain, The Mindful Therapist, Parenting from the Inside Out, and The Whole-Brain Child.


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Asking for money, again?
Published: Friday, March 5, 2010 at 2:00 p.m.
Last Modified: Friday, March 5, 2010 at 2:41 p.m.
So many people and organizations ask us for money almost daily. We are presented case after case where someone needs food, shelter, medical help, financial assistance, freedom from domestic or civil abuse, or we receive requests from our alumni association.
Will the requests for money never end? It seems that if these people would just stop asking for money, they would "save" plenty of money to do what they want to accomplish. While our government does not "ask" for money, it certainly "takes" our money through taxes.
What are we to do with so many requests for money and our time? I believe that Jesus can help us with this problem. He can help us to focus on what we are to do with the various gifts and treasures we possess. We know that all we have comes from God: our life, abilities and resources. We are reminded that some day there will be an accounting of how we invested these gifts, resources and talents. We are even warned not to hoard them or bury them in the ground.
Jesus talks about treasures in Matthew 6. He warns against storing treasure on Earth where moth or rust consumes and thieves can steal them. Jesus recommends that we store our treasures in heaven where they are truly safe. He concludes his comments with verse 21, by saying, "For where your treasure is, there your heart will be also."
This is a universal truth. A person's heart will be upon what he treasures most. If his treasure is in heaven, heaven will have his heart. For where your treasure is — that which you value most, there will your heart be also — "What a man loves," says Luther, "that is his God."
For he carries it in his heart, he goes about with it night and day, he sleeps and wakes with it; whether it be wealth or self, pleasure or notoriety.
How does this help us with requests for "our" money and time? First, we need to remember what these requests are actually doing is giving us an opportunity to be a part of some particular service or ministry. Since many of us cannot do the actual work, our financial contribution represents our compassion and desire to be part of the solution to the problem being addressed. We must look at both our resources and the need being presented.
Does this request touch our heart? Is this something we want to help? Does this request come from a reliable resource? Do we have resources that are not already committed that can be used in this ministry request? Some people take a percentage of their income and "invest" it in various ministries where the dividends are seen in changed lives.
Over the years, our financial needs and commitments change. We need to keep asking the same question, "Lord, is this where you want me to use these resources you have placed in my care?"
Because I have benefited from the gifts of others, I feel a need to give to places where others can benefit. I support groups like Habitat for Humanity, the Food Bank and United Way. I give regularly to my alumni associations and ministries where I have been involved or currently serving. I tithe to my church and I give to special appeals such as Haiti.
Every time I am able to give, my heart is warmed, and my only regret is not being able to do even more. I feel like I am on the line handing out food, providing shelter, assisting students, providing encouragement, sharing the gospel and improving the lives of others.
When I share from my blessings, I know where my heart is. I love the Lord my God with all my heart, soul and strength. And I love my neighbors.
One of the great joys in life is helping others. God continues to bless me and challenges me daily to be a blessing to others in word, deed and sometimes in dollars.
Be a blessing!
The Rev. R. Don Ross is pastor of First United Methodist Church, 6109 La. 311, Houma. Opinions expressed in this column represent the views of the columnist, not necessarily this newspaper. He can be reached at 868-7787 or firstname.lastname@example.com.
Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.


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Created in this Craftsy class
Crochet with Linda to embellish pillowcases, blankets, earrings, flowers, trims and more while learning professional finishing techniques.
Other projects made as part of this class:
Offer some kudos...
Join the conversation...
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|Here are some details about my project:
|Cute, Whimsical, Funky, Casual
What are you most proud of? I bought hoop earrings in anticipation of the lesson and I was able to make them work.
I like them and I think my niece will too.
They are adorable. I may try them using Aunt Lydia's #5 crochet thread. Nice Job Zigana! Thanks for the inspiration.
I have no idea how to do this, but I totally wanna try! I made my friend a pair of wristers and have tons of that yarn left so I think I'll make her some earrings to match! =D Question tho, do you do the single crochet (for the 1st row) and then slip the earring in after, or just crochet around it as you go? THANKS!
Tried doing these a few years back. Yours turned out really neat and I like the color.
These earring are very nice, you did a great job


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Impact statement on F-35s delayedJanuary 10,2013MONTPELIER The Vermont National Guard says the United States Air Force has delayed the release of a final environmental impact statement on plans on where to base its next-generation fighter jet, the F-35, until the spring.
The Air Force says it needs to update the document to include 2010 census data for all six locations being considered.
The Vermont National Guard was notified on Wednesday evening. The delay will push back a decision on where the F-35s will be based.
The Air Force says it expects to start basing the F-35s at the first location in 2015.MORE IN Vermont NewsBARRE Its official: Reg Abare is the $5 million man. Full StoryMONTPELIER American Christian evangelist and missionary Franklin Graham encouraged a crowd of... Full Story
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New London, Conn.-Junior Jarell Forbes (Providence, RI) took first place in a pair of events to lead the Rhode Island College men�s outdoor track & field team to a second place finish (seven teams) overall at the 2014 Silfen Invitational, hosted by Connecticut� College, on Saturday afternoon.
Rhode Island College posted a team score of 145 on the day. Trinity won the meet with a score of 164.
Forbes placed first in both the 400m (50.71) and the 400m hurdles (55.58), while also finishing second in the high jump (1.93m) and fourth in the long jump (6.30m).
Freshman Steven Vazquez (Central Falls, RI) also racked up a first place finish, as he took the high jump (1.98m) to go along with a second place finish in the triple jump (12.71m).
Sophomore Edward Cummins (Lincoln, RI) placed first in the hammer (51.19m), second in the discus (40.07m), and third in the shot (26.43m).
Sophomore Jack Covino (Cumberland, RI) placed second in the hammer (41.75m), while senior Cameron Richer (Woonsocket, RI) chalked up a second place finish in the 10,000m (36:07.67).
Sophomore Christian Colavecchio (Foster, RI) placed third in the hammer (41.15m), fourth in the javelin (44.04m), and ninth in the discus (26.43m).
In upcoming action, Rhode Island College will compete at the Alliance Championships, hosted by UMass Dartmouth, on Saturday, April 26 (10 a.m.).
Location, ST | website.com


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Gaither Vocal Band to perform at Riverside Theater April 13
The Grammy- and Dove Award-winning gospel group the Gaither Vocal Band is coming to the Riverside Theater, 116 W. Wisconsin Ave., at 8 p.m. April 13.
The singing group, which goes back to the early 1980s, has had a variety of members; the current lineup includes Bill Gaither, Wes Hampton, David Phelps, Michael English and Mark Lowry. »Read Full Article
Slow down and get outdoors this week
Slow down
The hustle, the bustle, the noise and excitement. . . . Yes, the holidays are fun and, yes, they wear a person out. Now that they're done, it's time to settle into winter's quieter pace. One way to do that is to get out of doors. Here's help: »Read Full Article
MSO Pops delivers a Gershwin treat
Style, elegance, foot-tapping rhythms and soaring melodies filled Uihlein Hall on Friday evening, thanks to a particularly fine Milwaukee Symphony Pops concert.
The orchestra, under the baton of guest conductor Jeff Tyzik, presented an evening of George Gershwin. It avoided the most often heard of Gershwin's pieces, in favor of lesser-known works, capping the evening with concert excerpts from his quintessentially American opera, "Porgy and Bess." »Read Full Article
Jose's Blue Sombrero proposed in Fox Point
Jose's Blue Sombrero has its sights on a new restaurant in Fox Point, at 8617 N. Port Washington Road.
The village's Plan Commission will take up the request next week by the DeRosa Corp. to open the Mexican restaurant. »Read Full Blog Post


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Asian Chicken Thighs RecipeRead Reviews Be the first to add a review
- 5 teaspoons olive oil
- 5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
- 1/3 cup water
- 1/4 cup packed brown sugar
- 2 tablespoons orange juice
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon Chinese five-spice powder
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- Sliced green onions
- Hot cooked rice, optional
- In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice.
Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary. Yield: 5 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Asian Chicken Thighs
"This is a great recipe! Bone in chicken thighs are always on sale and this is a great way to use them. My family loves this dish . I serve these with Mushroom Fried Rice recipe from the TOH site."
"This recipe was very good. We are trying to eat low-carb, therefore, I didn't make the rice. I did double the sauce, which wasn't really necessary without the rice, but we enjoyed it. I also omitted the Chinese five-spice powder, as I didn't have any on hand."
"Very tasty chicken. Will definitely make again and maybe next time I will remember to put the green onions on top. Didn't miss them but will definitely try to remember to add them next time. Very easy to put together."
"Very good easy recipe! I used chicken breasts and did not add the five spice powder and it was still very good! I plan on making these again. I loved the sweet flavor!"
"I made exactly according to recipe, except doubled sauce. As he was eating, hubby kept telling me how good it was. Perfect amount of red pepper flakes. I would maybe not double the five spice powder. Will definitely make again. Served over brown rice."
"Very good, only thing I would do different is add a tad more OJ for more orange flavor and instead of scallions on top I added toasted sesame seeds"
"I followed the recipe exactly and the chicken was delicious! This was an easy meal to prepare and I will make it again and again. Thanks for sharing this recipe."
"I've made this many times over the past few years and it's a hit. My family loves this!"
"This recipe it was amazing, as is! I doubled the sauce recipe, and then added it to a crockpot for a few hours just because I ended up having people eating at different times. Next time I will double the recipe for a family of five. Even my picky kids gobbled them down! The chicken just fell off the bones. The sweet and sour and spices were just perfect. I was worried the pepper flakes would make it too spicy, but it just added the right amount of flavor. My kids want me to make this again!"
"I used boneless pork chops instead. The recipe was so easy and delicious. I served it alongside Chinese-style rice. Yum!"


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What I've Learned About the Online Woodworking Communitycomments (24) May 17th, 2012 in blogs
Most of the world's cultures have an adage that goes something like: Mistakes or problems have a gift wrapped inside. I've learned a ton from one of my own screw-ups this past week. With some time to process, I've started to make lemonade from the lemons, and I think it will make me a better editor of Fine Woodworking.
We recently started a podcast, called Shop Talk Live, where the editors hang out, answer readers questions, and invite on special guests who happen to be visiting. We tend to start each show with whatever is on our mind at the moment. Could be a personal experience, a bit of philosophy or inspiration, or just a pet peeve. In the now-infamous episode 5, coming off an experience online where I saw someone handing out bad advice, I went on a mini-soliloquy about false experts on YouTube, etc.
Listen to Shop Talk Live
The free podcast is available via the itunes store.
To make matters worse, we originally titled the episode, "A Perfect Storm of Stupidity," a quote from later in the show where Mike Pekovich and I talked about some of our recent dumb mistakes in the shop (we call those regular segments, "Smooth Moves." Yup, the whole thing just drips with irony.)
You won't be shocked to hear that these smooth moves set off a firestorm online, with a barrage of videos, tweets, blogs, and comments, kicking our butts for being elitist jerks and so on. At first I thought it was just the title of the episode, and that definitely fanned the flames, but beneath it was legitimate hurt and damage. Sad thing is, I didn't get it at first. I spent a lot of time reading comments, posting my own, and talking to my friends in the blogosphere (thanks, Modern Woodworkers Association), and now I finally think I do.
The online woodworking community, though something of a Wild West, of course, is mainly about support and help—basically—community. And my comments were neither supportive nor helpful. Though I was coming from a FWW editor's perspective, someone who feels tremendous pressure to disseminate the best possible info, and was talking only about a small handful of my experiences online, I missed the point completely.
For most people woodworking is a solitary pursuit, and can be intimidating, too, and for them the massive outpouring of free online blogs, videos, hangouts, etc. is manna from heaven. So the last thing they want to hear is that FWW thinks that bloggers don't cut it. Of course, I don't think that, but I was really dumb not to understand my comments would be taken that way. For the record, I think that the proliferation of online info has been overwhelmingly good for the craft. For one thing, how else are we going to pass it along to the next generation?
All I can do now is to apologize to those I hurt. It is sad, because we do a lot here at FWW and FineWoodworking.com to celebrate and support the work of ALL woodworkers, of all stripes and skill levels, from our visits to shows and events around the country, to our blogs and online gallery, to my free videos at StartWoodworking.com, and so on.
But obviously I have not engaged fully enough with this vibrant and generous community. If I had, I would have kept my dopey comments to myself! In my ongoing effort to find the gift wrapped inside my mistake, I promise that Fine Woodworking will find new and better ways to interact and engage. For a start, we'll have some bloggers on one of our future tapings of Shop Talk Live, to talk about what they get from the community and how FWW can better engage it. But that's just the start.
Shop Talk Live
posted in: blogs, shop talk live, community, online, Perfect Storm, bloggers, blogosphere
Comments (24)
Posted: 6:15 pm on June 8th
Posted: 8:37 am on June 4th
I look forward to your reply. Thanks!
Posted: 3:20 pm on June 2nd
I invite you to a Google+ hangout. I believe we could have a wonderful, productive weekly Hangout on Air there. We can stream live, all 'round the globe.
Why not? After all, you are already a member there. I am a member. The Modern Woodworkers Association is also a member.
Let's plan on getting together soon - I believe it will be a terrific way to interact, and get all this mess behind. I spend 95+ of my online time there, and more and more it has become difficult to even come to the FWW web site.
I am sure others will feel the same way.
Al Navas
Posted: 3:15 pm on June 2nd
I hope Shop Talk continues, and maybe it'll even expand to a weekly show. Certainly there's enough material out there to support a weekly podcast.
Posted: 2:33 pm on May 22nd
Posted: 5:14 pm on May 21st
"To make matters worse, we originally titled the episode, "A Perfect Storm of Stupidity," a quote from later in the show where Mike Pekovich and I talked about some of our recent dumb mistakes in the shop (we call those regular segments, "Smooth Moves." Yup, the whole thing just drips with irony.)"
Speaking more generally, there is a woodworking community at large that spans all demographic and skill levels, and this larger community is made up of smaller woodworking communities that reflect and makeup this diversity. Fine Woodworking is one of the many smaller woodworking communities that many of us consider a home. It's like any other woodworking community out there, and I suspect most of us within the Fine Woodworking community have other woodworking homes as well, e.g., The Wood Whisperer, Popular Woodworking, Chris Schwarz's Lost Art Press, and so on.
I feel that I know Asa, Mike, Ed, Matt, and the rest of the crew at FWW very well. I don't always agree with everything that comes out of FWW, but then there isn't an individual or community on this planet that I completely agree with - no one's perfect. ;-)
In short, the folks at Fine Woodworking who provide us with excellent content day in and day out have the same passion for the craft as we all do and help drive that passion. I am privileged to be a part of this community and several others. It's important to not lose sight of our community network and to be supportive whatever the circumstances.
Posted: 11:34 am on May 20th
But, you are correct - calling them stupid is probably not the best way to engage them in discussions of better methods.
Posted: 9:05 am on May 20th
I do enjoy some of the 'freelance' online content woodworkers post, but time and time again, I spend most of my time on paid sites like FWW.
Over time, I've learned to value editorial control. An effective and experienced editor can help prevent, well, gaffs like Asa's, when the editor is given time to review material before it goes in print or online. Effective editors remind their authors that said author may want to get a second, or third, or so opinion on a particular technique. Sometimes these are the best articles, those that address differences in technique. From proofing to production, good editing is worth paying for.
Let's face it, editors appear in all manner of professional media, as it's a proven addition to finishing a professional product.
So, despite putting some of the community off, and I'm not suggesting there's no value in the volunteers that put their work on the Web, I'm for independent professional editing as adding value to a product and will continue to pay for content that has that additional editorial control.
Posted: 5:01 pm on May 19th
Just wanted to say it carries a lot of weight with a lot of people this day and age when a man can admit he made a mistake or error in judgment. My intention in the video I shot was not to bash just to do it, but rather invoke a thought process about how much we as wood workers disagreed with your comments. After reading your comments on my you- tube channel and my revisit to the pod-cast I realize that I to was in error also. The last thing I would want to do is give false information about anything I post, after all, that was part of the whole discussion. So after that I made the corrections in the next video. Just wanted to stop by and say thanks for what I felt was a sincere apology for a error in judgment and say it speaks volumes about you making it right. Thank you for you time,
Dwayne Eller
Owner Woodworkr
Posted: 1:35 pm on May 19th
I've read a lot of ranting on this episode and in past rants (on youtube and on internet forums) about how the magazines are out of touch with the average woodworker and how the mags are "in bed" with tool/machinery makers. I disagree with that statement if they are targeting FWW.
I'm a hobbyist woodworker I find the magazine and this site very useful. I began with the series for beginning woodworkers where you took us through building shelves and a workbench without pushing brands or the use of industrial woodworking machinery. (High-end tablesaws, etc...)
FWW brings expert woodworkers to the masses, something that wouldn't happen otherwise and this is inspiration for guys like me. I also get inspiration from some of the woodworking post on youtube and other internet sources but I have to glean through them to find, what I consider to be, useful, safe, knowledgeable information. I appreciate FWW doing that for us and that why I always rely on FWW for dependable solutions.
Keep up the great work.
Posted: 1:20 pm on May 19th
Posted: 6:19 pm on May 18th
Only thing you'll ever here is the drops for segment intros - that's it!
Posted: 1:37 pm on May 18th
Posted: 1:34 pm on May 18th
Aside from the new reality of the influence of social media and the Internet on woodworking, I think that there is something else at the root of the controversy, namely, objections to class distinctions within the community. Although I don't think he actually used the word, it was clear that Steve believes that your podcast argument was for woodworking 'snobs', i.e., some kind of woodworking elite. Steve's site isn't called 'mere mortals' by accident. It's _fundamental_ to his philosophy, and implicitly, that makes his site all about this class distinction I describe.
An artist once said to me that art is made by the intellect whereas craft is made by the hands. I disagree with that artist, who happens to be my daughter unfortunately, because I think it oversimplifies things, not to mention how it creates an objectionable dichotomy. All art requires craft and vice versa. How we mix the two in different proportions in our woodworking projects allows for a huge field of play that can accommodate _everyone_. Importantly, particularly for those critical of any other art/craft mix than their own, the proportion of each can be fluid for any woodworker. Sometimes it will verge more toward art, and at other times for other projects, more toward craft.
This very issue of art versus craft has been a constant issue in the life of FWW magazine itself. I've read every issue since the beginning, and I have seen the tug of war among the readership over what's so 'fine' about FWW. The debate flares up from time to time even today, and I have my own opinions. (Personally, I don't find much 'fine' in tool reviews. They're useful information to have of course, but do they belong in FWW? I can get that stuff elsewhere, and FWW shouldn't try to be all things to all woodworkers. Fix that, will you?)
The bottom line is, like I argued previously, the combination of art and craft in any woodworker's projects, can wander anywhere he or she wants to go. Class distinctions be damned! I'll continue to learn from FWW, and Steve, and Mark, and Shannon, and...
Posted: 9:39 am on May 18th
I don't know, I like my "disembodied" nature on the podcast.
Posted: 9:13 am on May 18th
In my day job, being offended by someone or something, and displaying that affront, is almost an occupational prerequisite - that gets old very quickly. It's refreshing to get away from such hypersensitivity and give folks the benefit of the doubt for a change. Reserve the outrage and hurt for stuff that really matters.
Having said that, I am a little outraged that we never get to see Ed on Shop Talk Live... blog post to follow.
Posted: 10:10 pm on May 17th
As I have said elsewhere, Asa, I am willing to give you quite a bit of slack since you are one of the few voices out there who have supported the use of a chip breaker as a chip breaker.
This may seem like a no-brainer to many, but there are quite a few very authoritative, skilled and quite knowledgeable voices that have asserted strongly and repeatedly that chip breakers do little to nothing.
Years ago when CDs first came out, the general audiophile opinion was that a green line marked on the rim of the CD with the right marker improved the sound. The experts of many an audiophile magazine tested the theory and agreed with it. A CD is read as a digital stream with a level of error checking, the green line could not possible alter the musical outcome. Yet experts are as vulnerable as any to foible.
We are all vulnerable to foot in mouth disease, sadly too few of us are able to admit our mistakes and move on. Your handling this like a big boy is something I wish more people could do.
I will continue to listen to you, Asa, and respect your opinions. Experience has taught me that you are a reasoned voice on an amazing range of woodworking topics.
Posted: 8:17 pm on May 17th
Posted: 7:57 pm on May 17th
Posted: 6:18 pm on May 17th
You guys still could use better microphones for the podcast.
Posted: 4:29 pm on May 17th
Anyhow, while Asa's comments also rubbed me a bit the wrong way, I do think this was all pretty exaggerated. I have no doubt that he's very proud of Fine Woodworking, and he should be. In my view, it's the best woodworking resource in print or online. But if you pay attention, you'll find that he's not an arrogant person. He spends as much time poking fun at himself as anything else. And no one can deny that there are some real examples of what he was talking about. As he acknowledges, he shouldn't have said anything at all, as it wasn't particularly helpful, but in the end, what he did say wasn't as bad as people are making it out to be. He wasn't condemning all online content other than his own - he was merely pointing out that there is some awful stuff out there (and there is).
What IS truly disrespectful is the attitude that so many people adopted toward this. The rude and threatening comments. And I doubt that any of these people will do any reflection or apologizing. "jdmaher" makes some great points, but remember that everything cuts both ways. If you want a classy community, stay classy yourself. Peace,
Posted: 4:07 pm on May 17th
Thanks for listening to the community, assesing your comments and considering the impact they had. We look forward to moving passed them and working with Fine Woodworking to further the craft we all love.
Posted: 2:48 pm on May 17th
But this is hardly a new danger. It's not a consequence of our vastly superior technology. It IS exactly what your momma done warned you about a long time ago:
"If you can't say something nice, don't say anything at all."
Somehow, the medium is giving us a false sense of insulation - despite the fact that we use it to extend our contact with others. Kinda like picking you nose while your driving alone in the car; you're not really "in private", and you know that, but somehow you feel "alone".
Just remember momma, and let's be careful out there.
Posted: 1:06 pm on May 17th
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