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Is there any way, any way at all, to improve upon the perfection of a cream puff?
We asked our readers to dream the impossible dream: Update the classic Wisconsin State Fair cream puff in time for the fair's opening date.
We were searching for a new cream puff recipe - spicy or syrupy, or even sassy - something that Alice in Dairyland couldn't begin to imagine. And we challenged three well-known Milwaukee chefs to do the same.
A sticky situation? Perhaps. Because how do you beat this kind of cream puff success: The Dairy Bakery at the State Fair's Original Cream Puff Pavilion has averaged 365,000 puffs sold each year for the past decade.
However, our challenge was met and the results were not only original, but scrumptious. More than 42 people sent in entries; some readers sent in more than one. Three top reader recipes were chosen, and those winners will each receive a box of State Fair puffs and a Food section apron.
Out of the dozens of submissions, a number of ingredient themes emerged. Among them:
- Fruit fillings. Strawberries, raspberries, blueberries and pineapple all made the mix.
- Cream puffs on a stick. You State Fairgoers saw this coming.
- Elements of chocolate. Everything from drizzle to dipping sauces.
- Pudding and pie fillings.
- Bacon. But, of course.
- Just a hint of liquor.
Other readers came up with even more original ideas. One, the three-course Flight of Dream Puffs on a Stick submitted by Susan Knaack, was so unusual, our judges decided to honor her with a special "Innovation Award."
The winners' and chefs' recipes are featured on 2-3G.
So, without further lip-smacking, here are the chefs and the readers who created 2012 "Dream Puffs."
The chefs
Kurt Fogle, executive pastry chef, Surge Restaurant Group
Fogle has had cream puffs on his mind since he was a child. "I grew up in Wisconsin and went to the State Fair every year. Now it's eerie: Every year I get a craving for cream puffs."
That craving has followed him internationally. Fogle's first job was working for the O&H Danish Bakery in Racine, famous for its kringles. He later enrolled in classes at The French Pastry School in Chicago, and began an apprenticeship with school co-owner Chef Jacquy Pfeiffer that led him to Strasbourg, Lyon and other cities in France. Fogle took part in a documentary called "Kings of Pastry," which follows Pfeiffer during the national Meilleur Ouvrier de France (Best Craftsman of France) competition.
For his "Dream Puff," Fogle created a "cream puff éclair" that can be broken apart. "I couldn't think of just one or two flavors. I thought of four - vanilla, caramel, strawberry and then chocolate. My thought process was 'What if someone doesn't want the caramel?' I didn't want all the flavors to be on top of each other. So you can break this apart."
Ah, so Fogle actually created his Dream Puff with everyone in mind. His puff can be devoured following a "perfect pastry plan," from mild vanilla taste to the strongest chocolate.
Thomas Hauck, owner/chef at C. 1880 Restaurant, 1100 S. 1st St.
Hauck's culinary career started - in a way - when he began working as a busboy at age 15. That career moved into high gear when he went to culinary school in New York and continued his studies in France. He later worked as chef de cuisine at the Mason Street Grill.
As chef, Hauck finds inspiration from the darnedest things. For his Dream Puff, that inspiration came from - wait for it - an orange Creamsicle.
"A cream puff is hard to improve on. We didn't want to create something that squirted everywhere. I thought oranges always go well, something like a Creamsicle, something that we'd used as a palate cleanser. So we toyed around with it and made the pastry more crunchy and put in the feuilletine cookie."
The result is a puff with white chocolate, orange zest and almonds, one that "you can attack like a lion and the challenge of trying to keep all the cream in the puff is part of the fun," says Hauck.
Matt Haase, pastry chef, Rocket Baby Bakery, 6822 W. North Ave, Wauwatosa
Haase brings to our Dream Puff Challenge long experience in both pastry and savory cooking. He attended The French Pastry School in Chicago, and has worked in Milwaukee in such positions as executive sous chef for Bacchus, and chef de cuisine at the InterContinentel Hotel.
But State Fair cream puff experience? Not so much. "I've had the State Fair cream puff twice. The first time I thought it was a pretty good thing. The second time I was older and I thought it was just OK."
So Haase felt no pull of tradition when he designed his Dream Puff. Instead, he drew inspiration from the French pastry known as La Religieuse, an éclair-like pastry said to resemble a nun. But Haase updated even that format.
His "Cream Puff with Flavors of Chocolate, Lemon and Coffee" recipe incorporates everything from anodyne coffee beans to mocha ganache. "We wanted to work with coffee, chocolate and lemon. The lemon is there to wake up your palate and make you salivate."
Haase's creation has a contemporary rather than a "religieuse" look. "It looks like a fat snowman. I also did a little decorative piping with whipped ganache and a strand of candied lemon peel, so the top looks like a woman's fancy Kentucky Derby hat."
A "Dream Puff" indeed.
The readers
Out of the dozens of recipes submitted, we chose three top winners. Tom Lorden from East Troy won for his Mint Chocolate Cream Puffs. Susan Lepak of Hales Corners became a winner for her Toffee Torte Puffs. Sherie Hill of West Bend won for her Chocolate Mocha Pudding Cream Puffs.
And we gave out a special Innovation Award to Susan Knaack of Mequon for her Flight of Cream Puffs on a Stick.
From salmon to salted red peanuts
Here are just some of the creative cream puff ideas readers came up with:
1. Cherry vodka, Kahlua, Rumchata or Irish Cream-enhanced fillings
2. Chocolate marshmallow cream filling
3. Mini cream puff "pops" with dipping sauces
4. White chocolate amaretto filling with milk chocolate and dark chocolate drizzles and slivered almonds
5. A Tin Roof Cream Puff based on a childhood memory, including salted red peanuts, ice cream and hot fudge
6. Chocolate malt powder-flavored whipped cream
7. Butterscotch pudding filling
8. A chocolate-covered strawberry cream puff
9. Cream puff Thanksgiving dressing, made with chopped puffs, onion, browned Italian sausage, chopped nuts and raisins or cranberries
10. Cherry or lemon pie filling
11. Tri-berry puffs, with strawberries, raspberries and blueberries in a puff, topped with Greek yogurt
12. Savory puffs, filled with diced beef, chicken, salmon or shrimp, topped with herbs and paprika
13. A dirt cake-inspired cream puff
14. Chocolate-cherry custard filling
Chefs' recipes
This recipe, adapted for home cooks, is the creation of Matt Haase, pastry chef at Rocket Baby Bakery in Wauwatosa. The recipe tester said it was well worth the effort.
Cream Puff with flavors of Chocolate, Lemon and Coffee
Makes about 20
Whipped Manjari ganache (see recipe)
Lemon curd (see recipe)
Coffee legere (see recipe)
Mocha ganache (see recipe)
Pate a choux (cream puff dough):
2 cups whole milk
1 1/3 teaspoons salt
1 ½ tablespoons sugar
1 cup (2 sticks) butter
5 ½ ounces (1 cup plus 3 tablespoons) all-purpose flour
5 ½ ounces (1 cup plus 6 tablespoons) cake flour
8 eggs
Egg wash: 1 egg mixed with a pinch of salt
Prepare the Manjari ganache, lemon curd, coffee legere and mocha ganache the day before, finishing as needed the next day. (Two require an overnight soaking step; another needs chilling overnight.)
When ready to make cream puffs, preheat oven to 325 degrees.
In saucepan, bring milk, salt, sugar and butter to a boil. Add flours all at once and mix with a spatula. Cook over medium-high heat until you start to hear sizzling and paste is not sticky. Transfer to stand mixer and beat with paddle attachment until dough is just warm. Add eggs one at a time, beating with paddle to incorporate after each addition.
Using a pastry bag, pipe onto parchment-lined baking sheet into two sizes: about 2 tablespoons for large and ½ tablespoon for small. You'll need an equal number of each, about 20. Brush tops with eggwash and bake in preheated oven 45 minutes, until crispy and dry.
Fill larger choux with whipped Manjari ganache and lemon curd (twice as much ganache as lemon curd in each one). Fill smaller with coffee legere. Glaze both with mocha ganache. Set small puff on top of large. Pipe whipped ganache decoratively around small puff. (There will be leftover fillings.)
Whipped Manjari ganache:
3 ½ cups whipping cream (divided)
7 ounces Valrhona Manjari chocolate (or another dark chocolate with less than 65% cocoa content)
In saucepan, bring 1 cup cream to a boil, then pour over chocolate. Stir together until blended. Stir in remaining 2 ½ cups cream. Chill overnight, then whip to soft peaks.
Lemon curd:
Juice of 3 lemons
2 whole eggs
5 egg yolks
½ cup sugar
7 tablespoons butter
In saucepan, combine lemon juice, eggs, egg yolks and sugar. Cook over medium heat, stirring occasionally at first and then constantly, until mixture is very thick. This will not take long. Whisk in the butter. Reserve in a pastry bag.
Coffee legere:
2 ¼ cups whole milk
2 ½ ounces Anodyne (or other good- quality) coffee beans
9 tablespoons sugar
2 ¼ tablespoons cornstarch
6 ½ egg yolks
¼ cup (½ stick) butter
1 cup whipping cream whipped
Steep coffee in milk overnight.
Strain the next day; discard coffee beans. In saucepan, bring coffee-infused milk to a boil with the butter. Meanwhile, in bowl, mix sugar, cornstarch and yolks together. Whisk in a little of the hot milk mixture to temper the egg mixture. Add egg mixture to remaining milk in saucepan and cook, stirring constantly, until very thick. Refrigerated until chilled. When cold, fold in whipped cream.
Mocha ganache:
1 cup whipping cream
1 ¾ ounces Anodyne (or other good- quality) coffee beans
7 ounces Valrhona Manjari chocolate (or another dark chocolate with less than 65% cocoa content)
Steep coffee in cream overnight.
The next day, strain and discard coffee beans. Measure strained cream; you will need 1 cup (add a little extra cream if needed). In a saucepan, bring cream to a simmer and pour over chocolate. Whisk together until smooth.
Kurt Fogle, executive pastry chef, Surge Restaurant Group, created this pull-apart cream puff "éclair" with four delectable flavors: vanilla, caramel, strawberry and chocolate.
Éclair Chouquette
Makes 36 puffs (9 dessert servings)
Vanilla, caramel, strawberry and chocolate whipped creams (see recipes)
1 cup whole milk
1 cup water
1 cup (2 sticks) butter
2 teaspoons sugar
1 teaspoon sea salt
2 ½ cups pastry flour, sifted
7 eggs
For garnish: Powdered sugar (preferably vanilla-infused; see note) and chocolate plaquettes or a drizzle of melted chocolate
Make the chocolate whipped cream first. It will need to set up in the refrigerator for two hours before use. The other whipped creams can be made now and refrigerated, or made while the cream puffs bake.
To make cream puffs: Preheat oven to 325 degrees.
In saucepan, bring milk, water, butter, sugar and salt to a boil. Whisk the sifted pastry flour into the milk mixture on the stove top. Cook over medium heat, stirring with a wooden spoon or spatula, until mixture begins to form a ball, about 1 minute.
Transfer the cooked mixture to mixing bowl of a stand mixer. Using the paddle attachment, begin adding the whole eggs one at a time, incorporating after each addition.
On a baking sheet lined with parchment paper, pipe small balls of dough (about the size of a walnut) in sets of four, lined up side by side, barely touching each other.
Bake in preheated oven 25 to 35 minutes, or until choux is crispy and dark golden brown. It should feel hollow and crispy if pressed.
Cut each row of puffs roughly in half, horizontally. Pipe a different filling into each puff in each set of four. Replace tops and decorate with powdered sugar and chocolate. (You may have a little of some fillings left over.)
Note: Vanilla powdered sugar can be made by storing a scraped vanilla bean in a container of powdered sugar.
Vanilla whipped cream:
1 cup heavy whipping cream
1 tablespoon powdered sugar
½ teaspoon vanilla bean paste (see note)
In bowl, whip all ingredients on medium speed of electric mixer until stiff peaks form. Refrigerate until ready to use.
Note: Vanilla bean paste is available at specialty stores including the Spice House and online.
Caramel whipped cream:
1 cup heavy whipping cream
1 teaspoon sea salt
½ cup cold caramel sauce
Make sure both cream and caramel sauce are cold. In bowl, mix all ingredients together. Whip on medium speed of electric mixer until stiff peaks form. Refrigerate until ready to use.
Strawberry whipped cream:
1 cup heavy whipping cream
1/3 cup strawberry jam
In bowl, whisk cream into jam. Whip on medium speed of electric mixer until stiff peaks form. Refrigerate until ready to use.
Chocolate whipped cream:
2 ounces dark chocolate
1 ½ cups heavy whipping cream (divided)
Melt chocolate in microwave in short increments on half power, stirring frequently.
In saucepan, heat ½ cup cream to a near boil. Pour over the melted chocolate, and whisk together.
Whisk remaining 1 cup cream into chocolate mixture. Cover and place in refrigerator to chill at least two hours.
When mixture is cold, whip on medium speed of electric mixer until stiff peaks form.
Thomas Hauck, chef-owner of C. 1880 Restaurant in Milwaukee, decided to go with puff pastry for his cream puffs "to be a little bit lighter and to add a better texture." He furnished a homemade puff pastry recipe but suggested that most home cooks probably will want to use purchased puff pastry.
"This recipe is for purists who insist on homemade ingredients," Hauck said. "Making your own puff pastry from scratch is not difficult, but is a time-consuming and painstaking process. Plan on three days to make this puff pastry as the first and last steps require overnight refrigeration."
Creamsicle 'Cream Puff'
Makes 8 to 10 filled puffs
White chocolate, almond and orange feuilletine (see recipe)
Orange vanilla whipped cream (see recipe)
13 ounces (about 2 7/8 cups) all-purpose flour
1 ½ teaspoons salt
6 tablespoons (¾ stick) cold unsalted butter
7 fluid ounces cold water
1 ¼ cups (2 ½ sticks) unsalted butter, room temperature
1 egg
Prepare feuilletine and orange vanilla whipped cream.
You can use on package of frozen puff pastry (thawed) for this recipe in lieu of homemade.
If making homemade puff pastry: In a large bowl, sift together the flour and salt. Cut the 6 tablespoons cold butter into small pieces and then cut the pieces into the flour with a pastry blender until the mixture resembles coarse cornmeal. Make a well in the center of the mixture and add all the water at once. Using a rubber spatula or your fingers, gradually draw the flour into the water. Mix until all the flour is incorporated. Do not knead. Dough should be sticky and shaggy-looking.
(Alternatively, the dough can be made in a food processor. Combine the flour, salt and pieces of cold butter in a food processor bowl fitted with the metal blade. Process until a coarse meal is formed. With the processor running, slowly add the water. Turn the machine off as soon as the dough comes together to form a ball. Proceed with the remainder of the recipe.)
Turn dough out onto a lightly floured surface. Knead dough a few times by hand, rounding it into a ball. Wrap the dough tightly in plastic and chill overnight.
To roll in the butter, first prepare the softened butter by placing it between two sheets of plastic wrap. Use a rolling pin to roll the softened butter into a rectangle, approximately 5 by 8 inches. It is important that the dough and butter be of almost equal consistency. If necessary, allow the dough to sit at room temperature to soften or chill the butter briefly to harden.
On a lightly floured board, roll out dough into a rectangle approximately 12 inches by 15 inches. Lift and rotate the dough as necessary to prevent sticking. Use a dry pastry brush to brush away any flour from the dough's surface. (Loose flour can cause gray streaks and can prevent the puff pastry from rising properly when baked.)
Peel one piece of plastic wrap away from the butter. Invert and position the butter in the center of the dough rectangle and remove the remaining plastic. Fold the four edges of the dough over the butter, enclosing it completely. Stretch the dough if necessary; it is important that none of the butter be exposed.
With the folded side facing up, press the dough several times with a rolling pin. Use a rocking motion to create ridges in the dough. Place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. Repeat until all the ridges are doubled in size. Using the ridges as a starting point, roll the dough out into a smooth, even rectangle approximately 8 inches by 24 inches. Be careful to keep the corners of the dough as right angles. Use a dry pastry brush to remove any loose flour from the dough's surface.
Fold the dough in thirds, like a business letter. If one end is damaged or in worse condition, fold it in first; otherwise, start at the bottom. This completes the first turn. Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again, repeating the ridging technique. Once again, the dough should be in a smooth, even rectangle of approximately 8 by 24 inches. Fold the dough in thirds again, completing the second turn. Cover the dough with plastic wrap and chill at least 30 minutes.
Repeat the rolling and folding technique until the dough has had a total of five turns. Do not perform more than two turns without a resting and chilling period. Cover the dough completely and chill overnight before shaping and baking.
Preheat oven to 425 degrees.
Remove dough from fridge and roll out to an even ¼-inch thickness. Cut out dough using a ring cutter 2 inches in diameter. Place on parchment-lined baking sheet. In small bowl, whisk egg with a small splash of milk. Coat tops of pastry disks with eggwash and bake in preheated oven 10 to 12 minutes. They should have risen and have a beautiful golden color. Let cool completely.
If using thawed frozen puff pastry: Unfold, press seams together and roll out to an even ¼-inch thickness. Cut out dough and bake and cool as directed above.
To finish: Cut each cooled puff pastry in half and place one piece of the feuilletine cookie inside the base, then a generous dollop of the vanilla orange cream, then the top piece of the puff pastry.
White chocolate, almond and orange feuilletine:
3 ½ ounces white chocolate
1 tablespoon olive oil
1 teaspoon dried minced orange peel
1 tablespoon sliced almonds
1 ¾ ounces (about ½ cup) feuilletine flakes (see note)
Combine white chocolate and olive oil in a medium-size mixing bowl set over a water bath of simmering water; after about 5 minutes the chocolate and olive oil will have melted together. Stir mixture together to combine, then fold in remaining ingredients. Once combined, place mixture onto a sheet tray lined with a silicone mat or piece of parchment. Place another silicone mat or piece of parchment paper over the top to help smooth out the mixture and make it as thin as possible. Place in refrigerator for about 10 to 15 minutes. Once cool, use a cookie cutter sized to fit inside the baked puff pastry; cut out one circle per puff and eat the remainder.
Note: Feuilletine is made of thin cookie-like sheets of butter, sugar, and flour, crushed into tiny flakes that resemble corn flakes. Feuilletine adds a delightful crunchiness to desserts. You can buy it online or substitute Rice Krispies or Frosted Flakes.
Orange vanilla whipped cream:
1 whole vanilla bean
2 cups heavy whipping cream
¼ cup sugar
2 tablespoons dried minced orange peel
½ teaspoon orange extract
½ teaspoon vanilla extract
Split vanilla bean lengthwise in half and scrape out seeds into a bowl. Add remaining ingredients, and whisk until stiff peaks form.
Contest Recipes
Following is a basic recipe for cream puffs, from Better Homes and Gardens, that can be used with the chocolate mint and toffee torte recipes below.
Basic Cream Puffs
Makes 10 to 12 cream puffs
1 cup water
½ cup (1 stick) butter
1/8 teaspoon salt
1 cup flour
4 eggs
Preheat oven to 400 degrees.
In a medium saucepan, combine water, butter and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.
Drop 10 to 12 heaping tablespoons of dough onto a greased baking sheet. Bake in preheated oven 30 to 35 minutes or until golden. Transfer cream puffs to a wire rack; cool completely.
Cut tops from puffs; remove soft dough from inside. Fill as directed in your recipe and replace tops.
This winning cream puff recipe from Tom Lorden of East Troy is pleasantly minty, with just enough chocolate, both in the filling and over the top of the puffs. Lorden said he loves chocolate and has "an extensive collection of chocolate cookbooks." Knowing how great chocolate and mint go together, he decided to try the combination in a cream puff.
Mint Chocolate Cream Puffs
Makes 6 to 8
¾ ounce semisweet chocolate
1 cup whipping cream
¼ cup powdered sugar
1/8 teaspoon mint extract
1/8 teaspoon green food coloring
Chocolate topping:
2 ounces semisweet chocolate
2 tablespoons whipping cream
6 to 8 freshly baked, cooled cream puffs
Preheat oven to 400 degrees.
Prepare filling: Grate the ¾ ounce chocolate and set aside. In a quart-size bowl, combine the 1 cup whipping cream, powdered sugar, extract and coloring. Beat at high speed of electric mixer until filling forms stiff peaks. Fold in grated chocolate.
Prepare chocolate topping: Heat the 2 ounces semisweet chocolate and the 2 tablespoons whipping cream in a small saucepan or microwave bowl until almost melted. Stir until smooth.
Cut tops off cream puffs. Remove any loose pieces of dough to make a hollow shell. Using a pastry bag with a star tip, fill cream puff shells with filling. Spread chocolate topping on the cream puff tops and place on top of filling.
This dream puff created by Susan Lepak of Hales Corners combines the traditional puff with a family favorite, Caramel Toffee Torte. The puff features a chocolate poundcake center surrounded by a caramel cream cheese whipped filling and chocolate toffee bits. The topping is a drizzle of caramel and an additional sprinkle of the toffee bits. The judges found it to be every bit as good as it sounds.
Toffee Torte Puffs
Makes 10 to 12 puffs
10 to 12 round slices of chocolate poundcake (see recipe)
Caramel cream cheese filling (see recipe)
10 to 12 freshly baked, cooled cream puffs
1 bag Heath chocolate toffee bits
Caramel topping (see note)
Prepare chocolate poundcake. (You will need only one of the two layers; frost the other and share with a friend.)
When cake is completely cooled, remove from pans and slice one layer horizontally into two even layers. Use a round cookie cutter or biscuit cutter to make 12 round pieces of cake about ½ inch thick and 3 inches in diameter.
Meanwhile, prepare caramel cream cheese filling and chill.
To assemble puffs:
Cut top off each shell. Cover bottom of inside of shell with a layer of filling using a pastry bag with a star tip (or a large spoon). Sprinkle with chocolate toffee bits. Place a round slice of chocolate poundcake on top of filling. Cover poundcake with another layer of filling. Sprinkle with chocolate toffee bits. Replace the top of each pastry shell. Drizzle tops of shells with caramel topping and sprinkle with more chocolate toffee bits. Refrigerate to allow filling to firm.
Note: Lepak uses Mrs. Richardson's butterscotch caramel.
Chocolate poundcake:
1 box (16.5 ounces) Duncan Hines devil's food cake mix (see note)
4 large eggs
1 small box (3.9 ounces) chocolate instant pudding mix
1 cup water
1/3 cup vegetable oil
Preheat oven to 350 degrees and grease bottom of two (9-inch) round cake pans.
In bowl, blend all ingredients together and beat 2 minutes at medium speed of electric mixer. Pour batter into pans, dividing evenly.
Bake in preheated oven 30 to 33 minutes, until toothpick inserted into center comes out clean.
Note: It's important to use Duncan Hines cake mix with this recipe
Caramel cream cheese filling:
2 packages (8 ounces each) cream cheese, at a very soft room temperature
1 cup firmly packed brown sugar
2 teaspoons vanilla extract
2 cups heavy whipping cream
In a medium bowl, beat cream cheese until smooth, then beat in brown sugar and vanilla. Separately whip cream to firm peaks. Fold into cream cheese mixture (a little bit at first to lighten, and then the remainder) until mixed well and smooth.
This recipe from Sherie Hill of West Bend begins with homemade chocolate cream puffs. Inside is a layer of pudding.
Chocolate Mocha Pudding Cream Puffs
Makes 8
Chocolate pate a choux:
½ cup water
5 tablespoons unsalted butter
1 tablespoon granulated sugar
¼ teaspoon kosher salt
½ cup plus 1 tablespoon bread flour
3 large, cold eggs
2 ½ tablespoons Penzey's unsweetened cocoa powder
Mocha pudding and mocha cream (see recipe)
Chocolate ganache (see recipe)
Chocolate-covered coffee beans or coffee-flavored jelly beans for garnish
Preheat oven to 425 degrees. Position a rack in center of oven.
In a medium saucepan, heat water, butter, sugar and salt over medium heat until simmering. Quickly add flour and, with a wooden spoon, quickly stir until mixture comes together and pulls away from side of pan. Continue to cook about 1 minute more (a film will develop on the bottom of the pan). Remove pan from heat and let cool 3 minutes, stirring frequently to remove steam from the choux paste.
Vigorously whisk in the first egg until completely incorporated. Whisk in remaining eggs, one at a time, until paste is smooth. With a wooden spoon, stir in cocoa powder until smooth.
Using two soup spoons, drop 8 equally portioned mounds of choux paste onto a pan that has been layered with parchment paper, spacing evenly and no less than 2 inches apart. Bake until completely puffed, 15 to 20 minutes. Then reduce heat to 375 degrees and continue to bake until shells are firm, about 15 minutes.
Remove pan from oven and, using a small knife, carefully make a small slit in the side of each puff. Turn off the heat. Return pan to oven with door propped open with a wooden spoon, and let puffs dry out about 25 minutes. Let puffs cool completely before filling.
While puffs bake, make mocha pudding and mocha cream, refrigerating as directed.
When puffs are ready to fill, make chocolate ganache.
To assemble puffs: Using a serrated knife, slice one-third off the top of each shell. If necessary, remove any dough from the inside, so that the shell is fairly hollow. Spoon 2 to 3 tablespoons of mocha pudding into bottom of each puff, and then top with 2 to 3 tablespoons of the mocha cream. Place the top of the puff back on top. Drizzle with ganache over the top and place a few chocolate-covered cocoa beans on each puff.
Serve immediately and enjoy!
Mocha pudding and mocha cream:
1 package (3.9 ounces) instant chocolate pudding mix
1 ½ cups cold 2% or whole milk
½ cup strong coffee, cooled
1 ½ cups thawed frozen whipped topping
In a medium bowl, beat pudding mix with milk and coffee, whisking 2 minutes.
Remove half the pudding mixture to another medium bowl, and fold in whipped topping. Cover each bowl and refrigerate 30 minutes.
Chocolate ganache:
3 ounces Ghirardelli 60%-bittersweet chocolate, chopped
½ cup heavy whipping cream
Place chopped chocolate in a medium bowl. In a small saucepan, heat cream over medium heat until it just comes to a boil. Pour over chocolate. Let sit 5 minutes. Gently whisk until smooth.
Susan Knaack of Mequon was not about to try to improve on the State Fair cream puff, she wrote in her contest entry. "It is as good as it gets!"
Rather than compete with perfection, she said, she sent a recipe for what she called "A Flight of Dream Puffs on a Stick." "After all, this contest has its roots in the State Fair, and nothing says State Fair like food on a stick," she wrote.
Because her entry did not include recipes per se for each component, she is not one of our three top winners. However, we decided to bestow her with an Innovation Award for such a creative idea.
A Flight of Dream Puffs on a Stick
Hors d'oeuvre dream puff (see description below)
Entrée dream puff (see recipe)
Dessert dream puff (see description below)
Choose wooden sticks or skewers about 12 inches long with sharp pointed tips. Of course, you may also choose to serve your flight on small plates, one puff of each variety. The intent here is to start with the hors d'oeuvre puff and work your way down enjoying the entrée and dessert puffs.
You'll need three mini-cream puffs for each flight.
Prepare an equal number of each kind, then place on skewers in reverse order - dessert puff on first, then entrée puff, then hors d'oeuvre puff - 1 inch apart, or arrange on plates. Leave 3 to 4 inches at the bottom of the stick to use as a handle.
Hors d'oeuvre Dream Puff
Cut mini-puff shells in half. Coat each half of shell with chevre (plain goat cheese). Top with a pinch of fresh minced garlic and a slice of cherry tomato. Sprinkle with fresh basil ribbons. Top each half with a small drizzle of extra-virgin olive oil.
Put halves together. Top with a small whole basil leaf (thread it onto the skewer with the puff, or attach with a toothpick if serving on a plate).
Entrée Dream Puff
Grill pork tenderloin until just pink inside or to your desired degree of doneness. Slice thinly and cut to fit inside mini-puff shells, two per shell, and make the stuffing recipe that follows. (Save any leftover pork tenderloin for another use.)
Slice puff shells in half. Line each half of shell with a slice of pork. On bottom half of shell, top tenderloin with a generous rounded spoonful of stuffing. Put halves together and top with a small sage leaf.
1 teaspoon olive oil
2 tablespoons chopped onion
2 tablespoons pine nuts
¾ cup finely chopped mushrooms
½ cup fresh bread crumbs
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Sauté onion in olive oil until soft. Add pine nuts and mushrooms to onions and cook until mushrooms are limp. Add fresh sage and parsley and enough bread crumbs to bind the mixture. Season to your taste. Let cool to room temperature before stuffing puffs.
Dessert Dream Puff
Coat inside of each puff with a thin film of chocolate ganache. Add a layer of pastry crème in both halves. Sprinkle bottom half with a few fresh raspberries and top with remaining filled shell. Drizzle a little chocolate ganache over the top.
Barbara Lauby of Franklin submitted both of the following cream puff recipes, finalists in our reader contest. She said the inspiration for this variation came from a friend who lives in Hawaii.
Hawaiian Dream Cream Puffs
Makes 10 to 12
Caramel drizzle (see recipe)
Whipped cream filling:
1 cup whipping cream (see note)
¼ teaspoon vanilla extract
½ teaspoon sugar (or to taste)
1 large can (20 ounces) pineapple tidbits, well drained (see tester's note)
8 ounces macadamia nuts, chopped fine
10 to 12 freshly baked, cooled cream puffs
Prepare caramel drizzle and let cool.
Prepare whipped cream filling: Chill bowl and beaters. Beat cream in chilled bowl, adding vanilla and sugar after cream begins to take shape, when soft peaks are beginning to form. Stop beating just before cream gets stiff. Gently stir in the pineapple and macadamia nuts.
Cut off tops of cream puffs and fill with whipped cream filling, scooping with a large spoon. Replace tops of puffs and sprinkle with powdered sugar. Drizzle caramel sauce over each cream puff before serving.
Note: For best results, avoid ultra-pasteurized cream.
Tester's note: Tester suggests substituting the same amount of diced fresh pineapple or well-drained canned crushed pineapple.
Caramel drizzle:
Makes 1 ½ cups
1 packed cup brown sugar
4 tablespoons (½ stick) butter
½ cup half-and-half cream
Pinch of salt
1 tablespoon vanilla extract
In a saucepan, mix brown sugar, butter, half-and-half and salt. Cook over medium-low heat, whisking gently, 5 to 7 minutes, until it gets thicker. Add vanilla and cook another minute to thicken further. Turn off heat and let cool to warm. Leftover sauce can be saved and used over ice cream.
Chocolate Raspberry Cream Puffs
Makes 6 to 8 puffs
2 cups raspberry whipped cream filling (see recipe)
6 to 8 freshly baked, cooled cream puffs
Dark chocolate drizzle (see recipe)
Sifted powdered sugar
Chill bowl and beaters and prepare whipped cream filling.
Prepare dark chocolate drizzle.
Cut off tops of cream puffs and fill shells with whipped cream filling, using a large spoon. Replace tops of puffs and sprinkle with powdered sugar. Drizzle dark chocolate over each puff.
Raspberry whipped cream filling:
1 cup whipping cream (see note)
¼ teaspoon vanilla extract (or more to taste)
½ teaspoon sugar (or more to taste)
1 pint fresh raspberries
In chilled bowl, using chilled beaters, beat cream, adding vanilla and sugar after cream begins to take shape, when soft peaks are beginning to form. Stop beating just before cream gets stiff. Just before filling the puffs, gently stir in raspberries.
Notes: For best results, avoid ultra-pasteurized cream.
Tester's note: Tester found the filling needed both more vanilla and more sugar.
Dark chocolate drizzle:
3 ounces bittersweet chocolate, finely chopped
½ cup heavy whipping cream
1 teaspoon dark corn syrup
In a heavy pan on the stove, very gently warm the chopped chocolate, cream and corn syrup. When chocolate has nearly melted, take off heat and whisk it until smooth. Let cool slightly.


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Once the NFL season came to a close, football talk switched to the 2012 NFL draft.
College football provided fans with much excitement this season, with many of the athletes leaving NFL scouts drooling over the possibility of landing them in their uniforms.
With a quarterback-heavy draft, many of these athletes will provide an instant impact and become the superstars of the NFL in the upcoming years.
Stars such as Andrew Luck and Robert Griffin III practically know where they will end up as the top two picks.
However, many players currently viewed as being second-round draft choices have a chance to move their stock value up the big board.
Here is a list of five players who will move up from their projected draft slots.


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Last season, no one believed Colorado would make the playoffs, Calgary was expected to perform and make the playoffs, Vancouver was considered as one of the top threats and a candidate for the Stanley Cup, Minnesota had to improve from their performance in 08-09 and Edmonton, well, they were expected to play another season and win games.
None of this happened.
Colorado did make the playoffs.
Calgary did not.
Vancouver was eliminated in a seemingly identical series against Chicago for a second straight year.
Minnesota did not improve on their performance.
Edmonton did play another seaon, only people would've liked to erase it from history.
What will happen next year? This is an analysis (in alphabetical order) of the five teams and how they will fare on 2010-2011.


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Show your spirit at games, rallies and more by waving a Black Pennant in support of your school!
Use this Black Pennant to show school or team pride or for advertising. Each Gold Custom Flag Pennant is made of strong felt and is available in two sizes - 12 inches long x 5 inches high or 18 inches long x 8 inches high. The edging is stitched with an opening for a stick.
Please allow ample time for delivery. Our ship date for this product is noted in your shopping cart. Many items are shipped separately, so please allow extra time for these items to arrive. Shipping charges are based on the value of the merchandise and not the number of shipments. For additional shipping information, contact our Customer Service Department at (email@example.com or 1-800-227-2789).


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On this week's art crime blotter: a magician's public sculpture vanishes, a Basquiat is stolen and returned a few hours later in Paris, and hapless thieves in Florida sign the guestbook of a gallery as they rob it.Continue Reading →
Fine Arts Museums of San Francisco
For more than six months, the Fine Arts Museums of San Francisco have been in the news nonstop. Robert Flynn Johnson, the museums' curator emeritus, summed it up pretty well when he called the museums' situation "a state of Orwellian dysfunction." And that's just the news that's been reported.Continue Reading →
After a year of tense negotiations, a breakdown in negotiations, protests and actions and then more negotiations, the Fine Arts Museums of San Francisco and Service Employees International Union (SEIU) Local 1021 have settled their dispute! It's a happy day for art news.Continue Reading →
Sotheby's and its art handlers may have resolved their 10-month contract dispute earlier this year, but the labor fight is alive and well in the art world, and its current locus is San Francisco.Continue Reading →
Half the time I spend dumbfounded and in love with it has me asking myself whether or not it's real, but San Francisco is still the easiest city in the world to have a crush on.Continue Reading →


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money, prize, treasure, good stuff
money, prize, treasure, good stuff
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Trending Now
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by Anonymous January 26, 2003


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If you've ever watched the 1951 Disney animated classic Alice in Wonderland and dreamed of stumbling down a magical rabbit hole, then the latest installment of "Trailer Mix" will shatter those dreams. On second thought, actually falling down any sort of hole in real life isn't as whimsical as the original film depicted.
Subscribe to Mashable Watercooler for new episodes of "Trailer Mix" every Monday.


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Destination XL (NASDAQ: DXLG ) results for the company's Q1 have been released. For the quarter, sales were $93.6 million, a decline from the $95.5 million in the same period the previous year. Net income suffered a steeper fall, dropping to just over $1 million ($0.02 per diluted share) from the Q1 2012 result of $2.3 million ($0.05).
In the press release detailing the results, the firm attributed the declines to a colder-than-expected spring, and the "drag" of catalog sales on its business.
Destination XL also provided forward guidance for its current fiscal year. The company believes its 2013 sales will be $415 million-$420 million, with diluted EPS coming in at "approximately breakeven."


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- Table View
- List View
Is Science Compatible with Free Will?by Antoine Suarez Peter Adams
Anyone who claims the right 'to choose how to live their life' excludes any purely deterministic description of their brain in terms of genes, chemicals or environmental influences. For example, when an author of a text expresses his thoughts, he assumes that, in typing the text, he governs the firing of the neurons in his brain and the movement of his fingers through the exercise of his own free will: what he writes is not completely pre-determined at the beginning of the universe. Yet in the field of neuroscience today, determinism dominates. There is a conflict between the daily life conviction that a human being has free will, and deterministic neuroscience. When faced with this conflict two alternative positions are possible: Either human freedom is an illusion, or deterministic neuroscience is not the last word on the brain and will eventually be superseded by a neuroscience that admits processes not completely determined by the past. This book investigates whether it is possible to have a science in which there is room for human freedom. The book generally concludes that the world and the brain are governed to some extent by non-material agencies, and limited consciousness does not abolish free will and responsibility. The authors present perspectives coming from different disciplines (Neuroscience, Quantumphysics and Philosophy) and range from those focusing on the scientific background, to those highlighting rather more a philosophical analysis. However, all chapters share a common characteristic: they take current scientific observations and data as a basis from which to draw philosophical implications. It is these features that make this volume unique, an exceptional interdisciplinary approach combining scientific strength and philosophical profundity. We are convinced that it will strongly stimulate the debate and contribute to new insights in the mind-brain relationship.
Politics, Faith, And The Making Of American Judaismby Peter Adams
In 1862, in the only instance of a Jewish expulsion in America, General Ulysses S. Grant banished Jewish citizens from the region under his military command. Although the order was quickly revoked by President Lincoln, it represented growing anti-Semitism in America. Convinced that assimilation was their best defense, Jews sought to Americanize by shedding distinctive dress, occupations, and religious rituals. American Jews recognized the benefit and urgency of bridging the divide between Reform and Orthodox Judaism to create a stronger alliance to face the challenges ahead. With Grant's 1868 presidential campaign, they also realized they could no longer remain aloof from partisan politics. As they became a growing influence in American politics, both political parties courted the new Jewish vote. Once in office, Grant took notice of the persecution of Jews in Romania and Russia, and he appointed more Jews to office than any president before him. Indeed, Simon Wolf, a Washington lawyer who became one of Grant's closest advisers, was part of a new generation of Jewish leaders to emerge in the post-Civil War era--thoroughly Americanized, politically mature, and committed to the modernized Judaism of the Reform movement. In Politics, Faith, and the Making of American Judaism, Peter Adams recounts the history of the American Jewish Community's assimilation efforts, organization, and political mobilization in the late 19th century, as political and cultural imperatives crafted a new, American brand of Judaism.
Select your format based upon: 1) how you want to read your book, and 2) compatibility with your reading tool. To learn more about using Bookshare with your device, visit the Help Center.
Here is an overview of the specialized formats that Bookshare offers its members with links that go to the Help Center for more information.
- Bookshare Web Reader - a customized reading tool for Bookshare members offering all the features of DAISY with a single click of the "Read Now" link.
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It's hard to nail down the exact number of pilgrims who show up for the Mala Kumbh Mela ("Grand Pitcher Festival"), a massive Hindu spiritual gathering that has taken place every 12 years for more than two millennia on the banks of the Ganges in northern India. Estimates vary -- 30 million, 70 million -- but it's an unthinkable amount of people in any case, and big enough to make a visible smudge of humanity in satellite photos. It has been called the largest human gathering on the planet. You've probably never heard of it.
For this reason, filmmakers Maurizio Benazzo and Nick Day took their video cameras down into the throng during the 2001 Kumbh Mela, and the result is a head-spinning slice of exotica that, disappointingly, skims along the surface of an uncontainable event. It may be unavoidable as well: There are so many sights and sounds (and smells and tastes) here that the urge to cram it all in may have proven irresistible. Can we blame Benazzo and Day for getting the "what" of Kumbh Mela and not the "why"?
Well, yes, we can. Nevertheless, anyone with an interest in India, Hinduism, yoga, and the psychology of mass religious movements will probably want to get down to the Kendall to see "Kumbh Mela," as swirling and unfocused as it is. And people who want to see a holy man twist his penis in a knot around a metal pipe and stand there grinning while two big fellows bounce up and down on the pipe -- well, they'll want to catch the film, too, if only to watch in horror between their fingers.
Kumbh Mela isn't made up of one big gathering so much as hundreds of thousands of small ones, each devoted to a "sadhu," or guru, and his or her followers. Unaffiliated spiritual seekers move between the stalls like hungry men at a buffet, and the movie focuses on a handful of these, chief among them a young Hindu named Swami Krishnanand and a New York City nurse named Dyan Summers. Their friendship seems made of equal parts new age earnestness and old-school hormones -- on Krishnanand's part, at least -- and when Summers diplomatically mentions "cultural differences that have to be worked out," you have a fair idea what she's on about.
Krishnanand is our tour guide for much of "Kumbh Mela," and through him we're exposed to a dizzying array of teachers, fakirs, and engaging charlatans, from the Japanese lady sadhu who is buried in a pit for three days to a man who has held one arm in the air for two decades in an act of devotional intensity to the charmingly childlike sadhu Devehara Hans Baba. Krishnanand acknowledges at one point that many of the leaders only seek followers and a Mercedes -- it's somehow reassuring to know that America doesn't have a lock on religious snake-oil salesmen -- but there are enough tough-minded thinkers to give the film the heft it needs. An appearance by the Dalai Lama, who stresses the links between Hinduism and Buddhism, is a plus.
"Shortcut to Nirvana" is at its strongest cataloging the sheer sensory overkill of the festival -- the faces, the food, the many roads to bliss. Only the slightest historical information is offered and no spiritual background whatsoever: If there's a specific reason you might want to tie your penis in a knot, we never hear it.
Eventually everyone piles en masse into the Ganges for an ecstatic ritual we're told will cleanse your karma for 10 generations on both sides. Thus the film's notion of a "shortcut to Nirvana," which itself sounds like pure snake oil but which is embraced without question, context, or comment by the filmmakers. "Kumbh Mela" takes you to the river and almost drowns you there.
Ty Burr can be reached at firstname.lastname@example.com.
Shortcut to Nirvana: Kumbh Mela


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Need for Speed: Hot Pursuit
Clean speedwall
joekor posted on Jan 03, 2011 2:00:48 PM - Report post
I would like to start the whole game from the most beginning, ever clean up all the records on the race in the speedwall of the game. Anyone can teach me how to do it.
Please and thank you.
Please and thank you.
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From Wikipedia, the free encyclopedia
This article is about the Greek goddess. For other uses, see Adephagia (disambiguation).
Adephagia[pronunciation?] (Ancient Greek: Ἀδηφαγία) in Greek mythology was the goddess and personification of gluttony. She is only mentioned in one source, as having a temple on the island of Sicily at which she was worshipped alongside Demeter.
- David Whitehead, Observations on Adephagia (in Rheinisches Museum. 145, 2002 P 175-186) [1]


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Updates from Thursday, April 17
The Red Sox have confirmed Mike Napoli is in the lineup for tonight's game:
4/17 at CWS: Pedroia 2B, Bogaerts SS, Ortiz DH, Napoli 1B, Gomes LF, Ross C, Nava RF, Roberts 3B, Bradley Jr. CF, Lester LHP— Boston Red Sox (@RedSox) April 17, 2014
Updates from Wednesday, April 16
ESPN's Gordon Edes has an update on Napoli's finger:
Napoli's splint is off. Ring finger taped to little finger. Said he thought he could put a glove over it; hadn't swung a bat yet. It's sore— Gordon Edes (@GordonEdes) April 16, 2014
Original Text
The Boston Red Sox lost to the Chicago White Sox Tuesday to the tune of 2-1, but they had more pressing long-term concerns in mind than an April loss.
Tim Britton of the Providence Journal alerted fans to the developments regarding Mike Napoli:
Officially a dislocated finger on Napoli. X-rays negative.— Tim Britton (@TimBritton) April 16, 2014
Napoli injured his finger when diving into second base in the ninth inning. Fortunately for Red Sox fans, it doesn't appear as if the injury is too serious, and we may even see him play during Wednesday's game.
Scott Lauber of The Boston Herald provided even more details on the first baseman's health:
Mike Napoli has splint on left ring finger. Doctor re-set it after confirming it wasn't broken. Not ruling out playing tomorrow #RedSox— Scott Lauber (@ScottLauber) April 16, 2014
Napoli was 1-for-3 on the day before being replaced by Dustin Pedroia as a pinch runner. Napoli has gotten off to an impressive start on the young season and is hitting .302 with three home runs and nine RBI.
Boston is a disappointing 5-9 thus far, so it would serve the team well if it can keep one of its hotter hitters in the middle of the lineup going forward. Check back for more updates as they develop.


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Oddball Home for the Holidays
Youre driving around neighborhoods searching out Christmas lights with your screaming kids hopped up on hot chocolate and peppermints. Stop here! No, there! The little darlings trample over fencing and a lawn jockey while the plastic baby Jesus cringes fearfully in His swaddling. Thirty seconds later, Juniors grabbing the donkey like hes in Mexico.
What you need are 50,000 trance-inducing lights, 40 dazzling trees of varying sizes, and a blaring holiday soundtrack -- all under one roof. Every night through Christmas, David Chuchla has your one-stop Yuletide fix: A Christmas Fantasy at 4237 West State Street. Chuchla, a kindhearted soul with faraway eyes and red cheeks -- just like you-know-who -- has mixed old-world traditionalism with contemporary kitsch in his abode packed with glittery angels, jerky animatronic toys, and tiny towns. Its like crashing Kris Kringles afterparty.
Fridays, Saturdays, 6-11 p.m.; Mondays-Thursdays, Sundays, 6-10 p.m. Starts: Nov. 23. Continues through Dec. 25, 2007
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…since 1974, when our play-by-play database begins.
On Monday, I posted about the three worst double plays ever according to Win Probability Added (WPA). From 1974 through yesterday's games, there have been 89072 double plays caused by groundouts (I'm leaving out other sorts of double plays as, from the hitter's perspective at least, they have more to do with dumb luck). Of those, only 51 have a positive WPA. However, it does happen from time to time, and while the shifts aren't as dramatic in terms of WPA, the circumstances make them more interesting (at least to me) than the negative WPA occasions.
Before starting, I would encourage you to read the glossary article on Win Probability Added linked above if you haven't already. WPA was not designed with the intention of being used to value players. It is just a "story stat," a way of quantifying the ebbs and flows of the game. That's not so much a limitation of the metric as its nature. It is useful for telling a story, which is what is of interest in posts like this. While the three plays discussed here are from the 1970s and 80s, the fourth- and fifth-best GiDPs (which I do not discuss) were from the early 2000s, when the run-environment was much more hitter-friendly.
3. Steve Jeltz, +.088 WPA,June 17, 1988, Phillies (3) versus Mets (1). The Mets were in first on this day (and would win 100 games and the division), and the Phillies were 11.5 games. However, the Phillies managed to beat Doc Gooden despite his dominating performance: eight strikeouts, one walk, and five hits over eight innings. The generally noodle-batted Jeltz played a major part in Philadelphia's win despite himself. All of the Phillies' runs came in the fourth inning. With one out, Mike Schmidt (in his penultimate season) hit a solo home run. After Doc hit Chris James with a pitch and Phil Bradley doubled, Gooden gave Milt Thompson a free pass, which, even with WPA not taking into account Jeltz's abilities, looks good: +.005 WPA. The Mets seemed to get what they wanted, as Jeltz did ground into an inning-ending double play. However, before that third out, the Phillies somehow managed to get not just one, but two runs across the plate, which were the winning runs of the game. I haven't dug up any information about whether this happened due to great baserunning or some other factor, but it is an unusual feat either way.
Hey, did you know that Steve Jeltz "holds the records for most games played, at bats, runs, hits, doubles, triples, runs batted in, walks and strikeouts among players born in France" according to Wikipedia?
2. Ron Hodges, +.102 WPA, June 7, 1978, Mets (3) versus Dodgers (2). The Mets make the list again in this 1978 classic, which pitted Joe Torre versus Tommy Lasorda in a battle between two of the (eventually) most overrated managers of our time. Torre lead the Mets to a 6th place finish this season, but Lasorda's Dodgers did win the National League West and made it to the World Series, where they lost to the Yankees.
On this day, however, the Mets were the victors. The game had been knotted up at 2-2 since the fourth inning. In the bottom of the eighth, with runners on first and third and one out, Hodges, a lifelong member of the Brotherhood of Backup Catchers, grounded into another inning-ending double play. However, before the last out of the inning, Steve Henderson managed to score what turned out to be the winning run of the game.
1. Lamar Johnson, +.262 WPA, September 1, 1979, White Sox (4) versus Brewers (3). So long ago that the Brewers were still in the American League… This is a particularly curious one, and I thought about "disqualifying" it, but since I think these plays are interesting more for the circumstances than anything else, I decided to leave it in. Do you see anything unusual on this WPA graph?
Lamar Johnson was a decent hitter, but he wasn't anything particularly notable as Chicago's first baseman and DH for a few years in the late 1970s. This particular double play doesn't seem to be all that special, either: it came in the bottom of the fifth inning with Tony LaRussa's White Sox up 4-3. With a runner on first and no outs, Johnson grounded into a double play. Big deal. Wait, how did that end up being +.262 WPA? Well… check the graph againn. The game got called (I assume for rain), and suddenly this was the "winning" play for the White Sox, just as if their closer had gotten the last out or something.
Some might say this is just a glitch caused by the game being called, something that WPA isn't designed to handle. I think the answer lies elsewhere, however: Tony LaRussa is a genius.


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Pre-operative Assessment, Consultation, and Education
One of the first steps you will take in preparation for surgery is to have a PACE appointment. Schneck conducts two types of PACE appointments -
in the office
by phone
. Your surgeon will suggest which PACE is right for you based upon your procedure and health status.
What is PACE?
PACE is a program designed to make it easy and convenient for you to provide key information to us. It is also an opportunity to get your questions answered prior to your surgery. A team of health professionals will begin the process of preparing for your procedure.
For those with an office PACE appointment, we will be conducting important pre-operative tests during your visit. This eliminates the need for multiple visits for various tests prior to your procedure.
Who will be there?
The PACE staff is dedicated to making this process as convenient and comfortable as possible. You will work closely with a registered surgical nurse and an anesthesiologist to plan for your operation.
Depending upon the type of surgery, the team you work with may include a dietitian, physical therapist, respiratory therapist, and/or occupational therapist. Your PACE team can also make arrangements for you to speak to a financial counselor, if necessary.
What will I learn?
You will receive specific instructions about what to do, and what not to do, before and after surgery. You will learn when you should stop eating food and drinking liquids, and which medicines are safe to take prior to your operation. Educational materials will detail the specific aspects of your surgical procedure.
Your PACE team can help you prepare for any post-operative needs, such as special ways your family may need to care for you at home. Your nurse will discuss how to communicate about, and cope with, post-surgical pain through a variety of treatments and technologies, including medication.
Physical and/or occupational therapy represents the road to recovery for many patients healing from major surgeries, and you will learn about how these therapies my help you.
Do I have to pre-register?
No, you do not have to worry about registration paperwork. Thanks to PACE, all your pre-operative registration procedures are handled by your doctor's office when your PACE appointment is scheduled. All you need to do is come to the Outpatient Care Center and check in with the receptionist at your scheduled time.
How can I help?
The following information helps your health care team develop a plan of care that best fits you. To get the most out of your appointment, please remember to bring:
A list of medications taken at home, including prescriptions, over the counter medications, and herbal supplements.
Documentation of any implantable devices, such as pacemakers, internal metal rods or plates, and medication pumps.
Insurance card(s).
Any information given to you by your doctor about this procedure.
A list of your allergies to medication, food, environment, or other things.
A list of any questions you would like answered prior to your surgery.
Other Helpful Tips:
Let us know if you have any allergic reaction to latex or latex-containing products. Items such as gloves and catheters contain latex. Latex is a form of rubber. The nurse will have a set of questions to ask you if you are unsure of the allergy.
Ask us any questions you would like answered. Our PACE nurses are certified medical-surgical nurses and have experience with all aspects of surgery. They will be able to answer any and all questions about what you can expect before, during, and after your procedure.
Leave children in the care of a relative or friend so you can focus on learning without distractions.
Where do I go?
Enter the hospital through the patient entrance, just off of Brown Street. Greeters will direct you to the Outpatient Care Center. The receptionist at the window will take your information and let your nurse know you have arrived.
printable version
PACE for children
If your child is scheduled for surgery, please accompany him or her to PACE. Children are usually less anxious about surgery if the process is explained to them, which we will do in non-threatening terms they can easily understand. We will also take them on a tour of our facility to help them feel even more at ease. As with any PACE appointment, be sure to bring along a list of medications, allergies, questions or insurance cards with you.
You are the most important member of the surgery team. Consequently, our staff will make every effort to answer all your questions and work with you to provide comprehensive care for all your pre-operative needs.
If you have any questions before your PACE appointment, or if you will be unable to keep your appointment, please call (812) 522-0433. The scheduling receptionist will direct your call to the appropriate medical professional.
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411 W. Tipton Street,
Seymour, IN 47274 • (812) 522-2349
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The Answer To The Tea Party Question: They'll Fall In Line Behind Romney
The dithering over whether Tea Party supporters will vote Romney doesn't hold up. When faced with Romney vs. Obama, activists say they only have one choice.
Washington, D.C. — Mitt Romney's problem with social conservatives and Tea Party activist, is alive and well here at the Conservative Political Actional Conference, the annual movement gathering — but it may not matter. They're voting, and they're certainly not voting Obama.
In conversations with Tea Party candidates and conservative activists at the annual conservative gathering, it's apparent that no matter how much the idea of "liberal" Romney as nominee offends them, when it comes down to a general election, they'll have to hold their noses.
Samuel J. Wurzelbacher — better known as Joe the Plumber, a Tea Party favorite since the movement's inception — is back in this election cycle as a candidate for the 9th Congressional District in Ohio. At a "Backing Grassroots Conservatives Against Entrenched Incumbents" event at CPAC yesterday, Wurzelbacher told BuzzFeed that "I think the biggest thing right now that everyone is thinking is that whoever gets the nomination, they will vote."
"Some will vote against Obama and some will vote for Romney, but ultimately the goal is to get these kinds of ideals and thoughts out of the White House."
Karen Harrington, another congressional candidate this year running against Debbie Wasserman Schultz in Florida, said "the pressure of the grassroots Tea Party is very important to pull the Republicans back to those conservative values. But I think ultimately once the candidate is selected, I believe the entire Tea Party will support that candidate."
They'll do so grudgingly, though, and many still hold out hope that the nominee won't be Romney — like Brian Heitman of pro-Tea Party The New Generation PAC, who pointed out that Rick Santorum has won more states than Mitt Romney. "Wait until Super Tuesday," Heitman said. When pressed, Heitman admitted he'd have to vote Romney too in the general.
Even the one diehard old-school Tea Partier in a colonial outfit at CPAC, who introduced himself as George Washington, feels compelled to vote Mitt if it comes down to it.
James Renwich Manship (his real name, he says) told BuzzFeed that "I'll shed a tear in there somewhere."
But "certainly [Romney]'s far better than Obama."
As for whether he and his Tea Party friends might abstain from voting altogether, Manship dismissed the idea.
"I think many of us feel that the concern is who he would choose as Vice President, and who is in the House and Senate. If the right people are in Congress it would curb any of his liberal tendencies."
"There's no question I'll vote," he said.
Romney is scheduled to speak at CPAC tomorrow, four years after he dropped out of the presidential race at the conference. It's not the most receptive crowd for Romney, but it is a captive one — and it knows it.
- The White House tried to stop Congress from blaming Russia for election-related cyberattacks, BuzzFeed News has learned.
- Monday night's first presidential debate between Donald Trump and Hillary Clinton was a horse show for undecided voters.
- Former Israeli President Shimon Peres has died at 93. He was the country's longest-serving politician and statesman.


text:
Although known to say something amazing and cool it can also be put in sarcasm use.
Hey I hooked up with your ex last night!!
Cool Beans COOOLLL
Cool Beans COOOLLL
by zombieblazer September 17, 2010
Trending Now
Can you define these popular missing words?
Photos & Videos
Top Definition
A slang term that actually began it's use in the late 60's/early 70's. Popularized by the pop culture of the time. Used to describe something very favorable or pleasing. Great. Very nice.
Cheech: Hey man, look at this car made out of weed!
Chong: Oh cool beans, man!
Chong: Oh cool beans, man!
by Reverend Chaos January 13, 2004
A synonym mainly used when words like cool, sweet, awesome, splendid, amazing, delightful, hell yeah, etc. get old.
"Hey, dude, I won the lottery."
"Cool beans!"
"Cool beans!"
by Rosemary February 24, 2004
good, cool , the desired outcome
you got the tickets? COOL BEANS!
by juice November 03, 2002
a slightly 70's style phrase which acts as an exclamation of approval to a previous statement
'i just got that girls number!'
'cool beans!'
'cool beans!'
by jimbob brown April 06, 2006
Old slang from the World War II era, still perfectly acceptable today. Similar to "cool!"
1> Check out this rad shirt I bought!
2> Coolbeans!
2> Coolbeans!
by MoonKnight November 24, 2002
When something is uber cool!
Kelly Clarkson says "coolbeans!" often.
Kelly Clarkson says "coolbeans!" often.
"Hey Kelly! I froze some ding dongs for you!"
"Wow, really? Coolbeans!"
"Wow, really? Coolbeans!"
by KellyFreak April 29, 2005
Aknowledgment that the current converstion was clear, understood and accepted.
subj 1: "I will call you later."
subj 2: "Cool Beans."
subj 2: "Cool Beans."
by SSmith October 17, 2005


text:
Running Rebels reaches youths other groups miss
Victor Barnett of the Running Rebels knows why it's so hard to solve some of Milwaukee's problems with young African-American males who get into trouble.
He's heard all the talk about collaboration between social organizations and all of the committees created to address the subject. He knows many government officials in town have spoken out on the issue, as well as private groups and individuals who pledged to find a way to help.
It's not enough, according to Barnett.
"The problem is that the people who should be involved are not involved," he said. "When you have been doing it as long as I have, people should recognize that."
Barnett is the founder of Running Rebels, one of Milwaukee's most successful - and most unsung - organizations dedicated to helping at-risk young people. By "at-risk," Barnett means the young black males who would show up regularly in police blotters and TV news crime reports when responsible adults don't get involved in their lives.
Judging by the hundreds of young people who have improved their lives with the help of Running Rebels since it began in 1980, Barnett is uniquely qualified to speak to the situation.
"At some point, there comes a time when a guy is tired of selling drugs in the 'hood and he wants something else," said Barnett. "I mean, if you're out there living that life and your best friend gets killed, you want to try something else."
At the age of 19, Barnett began Running Rebels as a youth group that featured an amateur basketball team, which led to other sporting events for youths.
Today, the 51-year-old Barnett has watched Running Rebels evolve into part athletic league, part social center and part community organization. During the past 30 years, Barnett has earned a reputation among many city officials as a sincere grass-roots community leader dedicated to helping the kind of young people other groups can't reach.
In other words, he helps former gang members, drug dealers and drug addicts try to find better ways to fit into society. Barnett enjoys a good working relationship with most of the city's top officials, including Mayor Tom Barrett. Many of the city's movers and shakers have given him numerous awards in recognition for his service with the group.
Still, Barnett wishes he had their ear more often, particularly when bold new initiatives are announced involving other organizations in town.
"When the big stuff happens, we somehow get left out," he said.
Reaching out
For many, the Running Rebels are mainly thought of in terms of their nationally recognized amateur basketball team that has produced several players who went on to play at major colleges and even professional leagues in the U.S. and abroad. Other activities like football, track, boxing and music programs are also offered by the organization.
"We use sports as a way to get them into the door," explained Barnett, sitting in a conference room at Running Rebels headquarters at 1300 W. Fond du Lac Ave.
But Running Rebels offers more than just athletics; other programs include an acclaimed after-school and summer school program for students, mentoring and tutoring programs, and community outreach that includes regular meetings with area residents and an urban garden.
Much of the vision for what Running Rebels has become originates with Barnett, a Rufus King High School graduate who decided at a young age to try to turn his dream of helping young people into reality.
"This is something I've always wanted to do," he said.
During our meeting, Barnett took me around the building to show off the assorted memorabilia of 30 years, including numerous athletic trophies and a Wall of Fame depicting several former members who started their careers as young men and have continued to volunteer with the group.
At times, Barnett couldn't hide some frustration over the ongoing struggle to keep Running Rebels operating on a fiscally solid level. Despite his own diligent fundraising and a group of generous benefactors, Barnett thinks the city still doesn't appreciate what his brainchild has accomplished.
"We're not the NAACP or the Urban League," he said at one point, clearly frustrated. "But we can reach the kind of young people they can't."
Barnett said it was vital to provide options to some young men with limited educational prospects.
"Not every brother is going to go to college; they have to have other options," he said.
As we talked about Milwaukee's status as a midsize city with a large number of negative social indicators for African-Americans - including poverty, child mortality, incarceration and unemployment - Barnett said some parts of the city seemed to be getting worse.
For him, that means the Running Rebels are needed more than ever.
"We're good at catching a lot of these young people and giving them a chance do better," he said.
He's got the track record to prove it, too. All he needs is help.
Contact Eugene Kane at (414) 223-5521 or email@example.com. Follow him on Twitter @eugene_kane