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Trout Lake public access to be rebuilt
The Trout Lake public access on County Road 66 in Crosslake will be closed at 10 p.m. Sunday, June 2, for reconstruction.
Darren Mayer of the Crow Wing County Soil and Water Conservation District (SWCD) said it's the SWCD's hope that the project will be completed by June 15.
The SWCD is partnering with the Minnesota Department of Natural Resources (DNR) and Whitefish Area Property Owners' Association (WAPOA) to make the landing, which is on Army Corps of Engineers-owned land, more environmentally friendly.
The SWCD and WAPOA are providing supplies and material, and the DNR is donating time and equipment, Mayer said. The Corps of Engineers is also providing material.
The DNR will rip up the gravel parking lot and reconstruct the grade so that water flows toward a rain garden rather than directly into the lake, as it does now, Mayer said.
A 20-foot buffer will be created between the boat launch, on the south end of the access, to the edge of the swimming beach, on the north end of the access. Mayer said the buffer of plants will help to filter any water that does flow toward the lake.
Planting the area will also prevent launch users from backing directly into the lake, as they sometimes currently do, and force them to use the actual launch, Mayer said. The swimming beach will remain the same, he said.
Mayer said the groups plan to stake a coir (coconut husk) log into the shoreline south of the swimming beach and plant vegetation to prevent waves from crashing into the shore and eroding the sand.
A contractor will spray the area with hydroseed, a mixture of soil, mulch, compost and seeds.
Volunteers will plant native species in the area June 11 and 12. The SWCD plans to hold a workshop with contractors June 13 to explain the techniques used and provide hands-on experience, Mayer said.


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We've made a series of posts this week celebrating the release of The Hobbit, including conversations with Andy Serkis, the actor behind Gollum, and Philippa Boyens, co-screenwriter of The Hobbit and The Lord of the Rings.
Now, we catch up with Joe Letteri, Senior Visual Effects Supervisor on The Hobbit movies, who geeks out with GeekDad about motion capture, 3-D, motion blur, the 48 frames-per-second debate, and how his latest innovations affect the always astonishing field of digital effects.
Letteri is also the director of Weta Digital, in Wellington, New Zealand, where his leadership has helped make the studio one of world's best visual effects houses. His work has earned him four Academy Awards for Best Visual Effects — for the films Avatar, The Lord of the Rings: The Two Towers, The Lord of the Rings: The Return of the King and King Kong. He has also received the Academy's Technical Achievement Award for co-developing the subsurface scattering technique which helps create realistic rendering of translucent materials, like skin, that brought Gollum to life. Continue Reading "Hobbit Week: A Geek Out With Hobbit Effects Wiz Joe Letteri" »

subset: commoncrawl


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Project Hatari!, Part 2Posted in Project Vehicles on May 17, 2005 Comment (0)
Project Hatari! Part 1
Project Hatari! Part 2
Project Hatari! Part 3
Project Hatari! To the Rubicon, Part 1
Project Hatari! To the Rubicon, Part 2
Project Hatari! To the Rubicon, Part 2 - Web Extras
In Part 2 you read all about the saga of our latest Jeep purchase. To briefly recap, a buddy saddled us with a free but unregistrable CJ-5 with a good drivetrain, so we naturally had to buy something to put it in. Along came a deal on an $800 '71 CJ-6 that needed a drivetrain. Since the CJ-5's engine seemed like it would be a strong runner, we were able to sell an engine we had on the shelf awaiting our next project to recoup the CJ-6's purchase price, then we sold off the rest of the odds and ends we didn't need from both vehicles for a $339.45 profit.
However, when we finally got the CJ-6 up and running for last month's driveway cover shoot, we did so with no front brakes, only four wires in the vehicle to control the ignition, severely bald, leaky, dry-rotten tires, and a 5-gallon fuel can on the passenger-side floorboard as our gas tank. Otherwise, the CJ-6 had absolutely no working lights or switches, cooling system, fuel system, or electrical system. Since the goal was to make the CJ-6 functional enough to get through this year's TDS Desert Safari without killing ourselves or others, we needed to start spinning wrenches in a hurry.
5PhotosView Slideshow
We began with the front brakes, but it soon became apparent that finding parts for a '71 Jeep locally wasn't going to be as easy as it should have been. Maybe it's just us, but we don't even consider this an old Jeep. After the counter donkeys at three different parts stores looked at us like we were speaking Idiot-ese, we finally found some front shoes and hub seals at our local NAPA. The writing was on the wall, so we gave up on the parts stores for all but the most mundane of purchases and dove straight into the 4Wheel Drive Hardware catalog.
There's nothing quite like having a source for all the little hard-to-find odds and ends you'll need for an older Jeep project, as well as the big stuff. You can literally build a Jeep from scratch out of the 4Wheel Drive Hardware catalog. Before you start thinking our strokage isn't well deserved, just try to find an underseat fuel-tank hold-down strap or a tranny mount for a T14 at your local auto parts store. Heck, we couldn't even come up with a part number for a V-6 radiator at any of our parts stores, let alone find one, but 4Wheel Drive Hardware lists a couple, including a heavy-duty three-core version. You can check out the parts list for everything we ordered, including the buildup tally to date.
In Part III we'll be taking our Hatari wannabe out in the dirt. We're still thinking of mounting a seat on the front bumper and running Cappa into a few dirt berms. Or maybe we'll contact the San Diego Zoological Society for some real rhino action. Tune in for Part 3 to see if he still has full use of both legs.
Project Tally
Here's our expenditures to date with all our Jeep wheelings and dealings. Call us cheaters, but we're not counting things we already had lying around like the Premier Power Welder and Edelbrock front shocks.
Slightly used CJ-5: Free
Sold engine from other Jeep project: $800 (+800)
Bought CJ-6: $800 ($0)
Registration fees: $93 (-$93)
Sold Spicer 18 T-case: $80 (-$13)
Sold T-14a tranny: $40 (+$27)
Sold Dana 44/4.88 gears from Dana 27: $250 (+277)
Sold Jeep body/axle/etc. to scrap yard: $12.45 (+289.45)
Sold CJ-5 steering column and shaft: $50 (+339.45)
Parts from 4Wheel Drive Hardware
PN 801158 - Round taillamp, pass. side: $14.95
PN 801157 - Round taillamp, driver side: $14.95
PN 945659 - Backup light assembly: $45.90 ($22.95 ea.)
PN GV10J - Universal wiring harness: $299.95
PN 601030 - 7-in K&N air cleaner: $64.95
PN 5357971 - CJ gas tank vent hose: $12.95
PN 7075 - 15-gal gas tank kit: $199.95
PN 663505 - Fuel neck plate: $34.95
PN 663502 - Fuel-tank neck grommet: $4.75
PN A1472K - Fuel-tank strap kit: $19.95
PN MGC25 - Nonlocking cap for underseat tank: $8.75
PN 992965 - Fuel-filler hose: $21.95
PN 257 - Stainless fuel-line coil: $39.95
PN 915664 - Knuckle seal kit: $17.90 ($8.95 ea.)
PN 948185 - Tranny shifter boot: $8.25
PN 939995 - Tranny mount: $14.95
PN 926671K - T-case mount kit: $12.95
PN 906750 - E-brake cable: $13.95
PN 20722 - Monroe front shock: $39.90 ($19.95 ea.)
PN 20851 - Monroe rear shock: $39.90 ($19.95 ea.)
PN 999210 - Rear U-bolts: $35.80 ($8.95 ea.)
PN 916047 - 9-leaf rear spring packs: $219.90 ($109.95 ea.)
PN 999528 - 10-leaf front spring packs: $179.90 ($89.95 ea.)
PN 982009 - Spare tire carrier: $18.95
PN 393358 - Bestop Trailmax low-back seats: $239.90 ($119.95 ea.)
PN 29223 - Bestop Fold & Tumble seat cover: $85.95
PN 631 - Standard 60-inch seatbelt: $71.80 ($17.95 ea.)
From High-Tec Retreading
Five OTR mud tires: $274.95 ($54.99 ea.)
From local Napa
Brake shoes and seals: $43.45
Total parts: $2,102.30
Minus sale of parts: $339.45
Total expenditure to date: $1,762.85
4PhotosView Slideshow
Project Hatari! Part 1
Project Hatari! Part 2
Project Hatari! Part 3
Project Hatari! To the Rubicon, Part 1
Project Hatari! To the Rubicon, Part 2
Project Hatari! To the Rubicon, Part 2 - Web Extras


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Quote, originally posted by Jesstzn » Can you tell me where to buy 100% Terry Cloth MF towels?
Every MF towel I have seen/bought is no terry cloth.
The secret of the Microfiber towel is a state-of-the-art matrix of polyester and polyamide weave. Usually 75/80% polyester and 20/25% polyamide.
Microfiber cloths are made from a new blend of 70% Polyester and 30% Polyamide. A single strand of microfiber is approximately 1/20th the diameter of a strand of silk. There are over 90,000 micro fibers per square inch of cloth. And each average microfiber terry cloth measures 15" x 15". That's over 20 million fibers in 1 cloth. These tiny micro fibers disperse dirt, grime, film, dust, and collect it deep in the cloth to be rinsed away when washed. Re-use over and over, microfiber cloths usually last for years of use.
This is what I thought too, and that's why I avoided MF towels before. Being a MicroFiber towel just means that it was manufactured in such a way that there are 10's of thousands of strands per inch. There is no set number, and I have seen towels anywhere from 40,000 TC to over 100,000 TC (although over 100,000 is usally a polly/blend and not Terry Cloth). I purchased mine at Costco, and it was $9 for 12 16" x 16" towels! They are 100% Terry, and here is a link of another company that does the same thing! http://www.microfiberplus.com/
I think the 100% Terry MF towels are relatively new, and they were probably brought about by the demand by the automotive detailing industry. The main difference between the polymide towels and the pure Terry towels is that the polymide towels have those polymers, which do make better 'grabbing' action on hard surfaces and thus better for cleaning, but to BE better at cleaning hard surfaces it is actually 'scraping' the surface in a sense and that is the kind of thing you don't want to use on a nice painted surface, especially clear coat on dark paint! Look around and you can find one in the area usually. Hope this helps!


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Danbury Lakers to play at the Q
The Danbury Varsity Boys Basketball team will be playing a game this year at Quicken Loans Arena against Lakota High School. The game is Saturday, Feb.9, In order for the Lakers team to play at the Q, tickets are being sold for the CAVS game that night against the Denver Nuggets at $25 for upper seating and $45 for lower seating. In order to attend the high school game you must have a CAVS ticket.
The boys teams will play at 2:15 p.m. and then the CAVS-Nuggets game is at 7 p.m. Tickets are on sale now in the Danbury Schools Athletic Office.
The form can also be found on the school website at www.ihigh.com/school23664/index.html. Deadline for payment is Friday, Jan.11, 2013.


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Thinking about putting one of my hives on scales. I have seen people use the big "shipping" type scales. I am wondering if one can use a set of bathroom scales leaving the hive on it all year?
What other options do you use? I just moved to this area, so I am trying to learn the nectar flow. We didn't really have one last year anyway. Hope this year is better for everyone.


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Hi everyone!
It has been a long time coming, but I have finally taken some serious steps (serious to me anyway) in order to become a beekeeper. I had my first beekeeping class yesterday, and will continue the class over the next month. I have been skimming here and there for a few years this and that about beekeeping, but did not get too serious about it until about 6 months ago, when I finally picked up some books. Well, for my birthday, my significant other got her and I registered for a bee class. I do not think I will be able to afford to get a hive and all the equipment this year, gear, etc, but hope to have everything ready to go by next spring. This greatly depresses me to start the actual thing I am learning about in a year, but I am really trying to approach this the right way, and with confidence. I hope this method will help me not only stick with the hobby, but also contribute something to the hobby (or as some seem to suggest, lifestyle .)
As for not-really-related-to-beekeeping things about me, I really enjoy outdoors, and my first passion is horticulture. I am currently in school in hope of one day finishing my degree out in the field of horticulture and food production. It was a combination of my love for plants, and a side hobby of homebrew (mead), that led me to stumble upon the incredibly interesting hobby of beekeeping. After serious introspect and consideration, I think it is a very good skill set to add to my arsenal, as it can help with my plants, and learn about them at the same time! It just seems to fit so well with the lifestyle I eventually want to live, it almost seems destiny for me to to take interest in it when I have in my life.
I look forward to learning with and from all of you!


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Pick of the week: Bunheads
Ballerinas are normally seen and not heard - so comedy and classical ballet do not naturally go hand in hand. But in her latest outing, Bunheads, writer-producer Amy Sherman-Palladino (Gilmore Girls) successfully marries the discipline and Black Swan intensity of dance with her trademark verbose Gilmore-esque wit.
The show follows the lives of four teenage ballet students and their dance-school mistress, Fanny Flowers (played by Gilmore Girls actress Kelly Bishop), whose lives are shaken up when failed Broadway dancer-turned-Vegas showgirl, Michelle (Broadway star Sutton Foster) moves to their small seaside town.
It explores what happens when dancers let their hair down from their tight bunhead hairdos - and it's funny and more sophisticated than its Saturday afternoon timeslot suggests. At one point a character is described as having "serious driving-cross-country-in-diapers-to-kill-you potential"- the kind of dry reference that might grande jete over the heads of younger viewers.
Sherman-Palladino knows what she's talking about when it comes to ballerinas. A former dancer who studied classical ballet throughout her teens, she even owned a Snoopy leotard like the one the Boo character wears in episode one.
"Dancing is not light and lovely and lady-like - it's tough. I think everybody thinks they're the Sugar Plum Fairy, and that they walk around and everything's pink in their house. These are people who could kick down a wall if they need to," says Sherman-Palladino, who hung up her own pointe shoes to work as a writer on Roseanne in the 90s.
"I remember the day that I was sitting in the writers' room and it occurred to me, I never have to put on toe shoes again. And it was like, 'drinks are on me'. But the dancing is what formed me."
Foster brings a quirky wit to the dancefloor. She's a big deal on Broadway (two Tonys), but Flight of the Conchords fans might know her as Bret's sign-holding girlfriend, Coco. "They were awesome," says Foster of Bret McKenzie and Jemaine Clement. "That was my first real TV experience and they were so great. They were wonderful guys to work with."
Finding the rest of the cast was difficult. The teen stars had to not only act, but also be able to dance ballet en pointe. The Boo character, a big-boned girl who struggles with her size in dancing, is loosely based on the producer's own experiences, and she says it was challenging to find a girl to fit the plus-sized part.
"She needed to be that great dancer, but with the wrong body type - you needed to find somebody who had that, but had a rock-star technique," she says.
Twenty-year-old Kaitlyn Jenkins landed the role, and says her experiences mirror those of her character.
"I feel very passionately about this role, because I did struggle with my size - and when you grow up with that mentality, it can really tear away at you."
Still she didn't let it curb her passion for dance. "But there's something magic about ballet. It's beautiful and graceful and you get to wear tutus and crowns, and it takes hours of work and dedication, countless hours to create a simple movement."
- Emma Rawson
When: Saturday, 3pm
Where: TV2
What: Ballerinas let their hair down
Doco pick: Behind the Brush
This new local docudrama tells the stories of the Maori who were painted by Gottfried Lindauer in the late 1800s. The seven-part series, directed by Julian Arahanga (Songs From the Inside), documents three tupuna (ancestors) an episode and draws on the knowledge of their descendants to reveal "a very different history".
It also delves into the life of Lindauer (whose career overlapped with C.F. Goldie) from his birth in Eastern Europe to his arrival in New Zealand in 1874 and death at 87, in 1926.
The first episode deals with cannibalism, and later we find out about the wife who served up a lethal lesson to her straying husband, and the truth behind Lindauer's most famous portrait.
When: Tuesday, 8pm
Where: Maori TV
What: Portrait of an artist and his Maori subjects
Reality pick: Secret Millionaire USA
In this reality series, millionaires go undercover to work in communities in need, before revealing that, actually, they are loaded and start throwing their money around.
In the first episode we meet 27-year-old Amos Winbush III, who is the $200 million man thanks to the success of his technology firm. He is heading to New Orleans, where his own family was trapped during Hurricane Katrina, and where residents are still struggling to rebuild their city.
He will have to live on a meagre welfare allowance as he seeks out and helps people making a difference in the community.
In the second episode we meet artist Scott Jacobs who has built up a $50 million fortune by painting works for Harley Davidson.
When: Saturday, 8.30pm
Where: Prime
What: Moneybags muck in for charity
Drama pick: Labyrinth
Think The Da Vinci Code crossed with The Pillars of the Earth to describe this new miniseries based on Kate Mosse's novel Labyrinth. It merges the mystery of the Holy Grail with battles, family drama and politics in 12th century France, weaving them into a modern-day story of action and adventure.
When archaeologist Alice Tanner (Vanessa Kirby) inherits a house in France, she is haunted by dreams of a woman from the past. She stumbles on a cave and finds an ancient ring. Through it, she can uncover the secrets of the Holy Grail, through the story of Alas (Jessica Brown Findlay). With the help of mysterious historian Audric Baillard (John Hurt), Alice struggles to fit the pieces together, and protect Alas' legacy from those who are desperate for the information.
When: Sunday, 8.30pm
Where: SoHo
What: Hunting for the Holy Grail
Reality pick: Thelma's Gypsy Girls
Dressmaker Thelma Madine intrigued audiences as the woman behind the over-the-top wedding dresses in British reality show Big Fat Gypsy Weddings, which gave audiences a window into the traveller community.
In this offshoot show, Thelma (whose diamante-studded, lacy, giant, dramatic gowns are highly in demand with the gypsies) is giving something back to her clients by teaching a small group of them how to be seamstresses.
Many of these young girls don't finish school and become homemakers without the option of working, but Thelma is determined to teach them how to be dressmakers - and how to be employable young women. There will be tricky clients, tempers, catty behaviour and hilarity before any wedding dresses are completed.
When: Wednesday, 9.30pm
Where: TV One
What: Behind the gypsy wedding dresses
- TimeOut


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Nystatin Oral Suspension
(nystatin) Oral Suspension, USP
Nystatin is an antimycotic polyene antibiotic obtained from Streptomyces noursei. Structural formula:
Nystatin Oral Suspension is a cherry-mint flavored suspension for oral administration. It contains 100,000 USP Nystatin Units per mL. Inactive ingredients: alcohol ( ≤ 1% v/v), carboxymethylcellulose sodium, flavor, glycerin, methylparaben, propylparaben, purified water, saccharin sodium, sodium citrate, and sucrose (50% w/v). May also contain citric acid for pH adjustment.
What are the possible side effects of nystatin (Bio-Statin, Mycostatin, Mycostatin Pastilles, Nilstat)?
Stop taking nystatin and seek emergency medical attention if you experience an allergic reaction (difficulty breathing; closing of your throat; swelling of your lips, tongue, or face; or hives).
Side effects are not likely to occur with nystatin. Continue to take nystatin and talk to your doctor if you experience
- nausea or stomach upset,
- vomiting, or
- diarrhea.
Side effects other than those listed here may also occur. Talk to your doctor about any side effect that seems unusual or that is especially...
Read All Potential Side Effects and See Pictures of Nystatin Oral Suspension »
Last reviewed on RxList: 1/29/2016
This monograph has been modified to include the generic and brand name in many instances.
Nystatin Oral Suspension FDA Prescribing Information
Additional Nystatin Oral Suspension Information
Report Problems to the Food and Drug Administration
You are encouraged to report negative side effects of prescription drugs to the FDA. Visit the FDA MedWatch website or call 1-800-FDA-1088.
WebMD Oral Health
Get tips for a healthy mouth.


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"I like linebackers. I collect 'em. You can't have too many good ones." - Bill Parcells
"Name the starting linebackers from 2007." - Jerry Reese
I don't think bradshaw's pride would let him come back in a reduced roll ...he's not old, and he did average close 5 yards a carry last year !!
I know the patriot defensive players said jacobs did all the talking, but bradshaw was much tougher to bring down !!
No, there's a reason no team has signed him yet.


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Maybe group all the groups under one group, so you have the option of seeing the most recently updated posts?
ENBlock, are your pictures on Picasa? If not, just upload them to imagshack.us and use the image link they provided. If your on picasa, I think you can select the URL to each image (If I remember correctly).
The icon next to the link icon in the text editor has a little picture of mountains and a little sun in the bg, click that and paste the link to the image or type [ img ]paste url to image.jpg/gif or what not[ /img ] -- Of course you'd leave out the spaces between the brackets. The image will appear and should auto-scale up to a certain size... + a link to the original.
Eventually, attachments will come back. Just not yet lol


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Discussion in 'Photo & Video Gallery' started by NCN8ive, Jul 19, 2010.
Here it is after adding the Westin steps, WeatherTech vent shades, and getting the windows tinted.
That looks great! You did a nice job! I like the way it makes your truck look! Thanks for the pictures!
Looks good! It is really close to matching the factory tint.
Really looks good. Nice job.
Looks great!!
Lookin goood!, Whats next???:lol:
Either LED Tail lights or Projector Headlights.
Since GM decided to change the reverse bulb size on the 2010s and all the LED tail lights are built for the larger bulb of previous models, I'll need the reverse socket from an earlier year. I've found listings for the socket and wire set online, but I'm wonder which way would be the least hassle to replace them. Remove the bumper first or replace them with the bumper in place. Any ideas?
On the projector headlights - Black or Chrome?
Truck looks sharp and can't wait to see it with the new headlights.
Sorry, I don't have any recommendations for which will be easier though.
Looks good.
Separate names with a comma.


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Town Square
Atherton Government at Crossroads
Original post made by Atherton Resident, Atherton: other, on Jul 4, 2013
Any Atherton resident, including those who do not pay much attention, knows that the Council has been extremely dysfunctional and contentious during the last ten years or longer. Councilmembers with strong personalities seeking self-aggrandizement, attention and power have clashed to the detriment of Atherton government. Convinced they are right and steeped in a business background, the concept of a "strong city manager-weak council" form of government is lost on them and they continue to grand-stand and micromanage. The net effect has been a long list of town employees, interim hires and city managers who have left after a short period. The Atherton Police Department is frequently the piñata or the likes Holbrook Palmer Park Library issue where the Council majority so badly misread or ignored the electorate.
Atherton should be a simple government to run. It is time for the Council to make it function smoothly delegating the day to day tasks to the City Manager and only deciding policy as needed. It is clearly obvious that the Town will need to renew the Parcel Tax in November if it is to have its own police department.
Jerry Carlson's departure is unfortunate at this critical time. It is time for the Council to pick a successor who will support a change from the past Council behavior in collaborative government. Atherton is neither a business, nor a complex government requiring the skills of government operatives or retired police officers but someone who will do what is right for Atherton without personal agenda or need for attention.
a resident of Atherton: Lindenwood
on Jul 4, 2013 at 7:27 am
Peter Carpenter is a registered user.
Very well stated - I agree and thank you.
a resident of Atherton: other
on Jul 4, 2013 at 9:47 am
"It is clearly obvious that the Town will need to renew the Parcel Tax in November if it is to have its own police department."
"Atherton is neither a business, nor a complex government requiring the skills of government operatives or retired police officers but someone who will do what is right for Atherton without personal agenda or need for attention."
A business background is not bad for what Atherton needs right now, which is to balance its budget. We need candidates who can look dispassionately at issues in terms of what is the right thing for Atherton residents, not Atherton police officers, and not falling into propaganda traps of the Atherton police department must continue at all costs and any cost.
A citizen survey supports this? Baloney. The latest survey kept asking a respondent to support the parcel tax if he or she said no initially.
The police department currently owns two council members, Elizabeth Lewis and Cary Wiest. At a meeting last year, APOA official and police sergeant Sherman Hall said the APOA is entitled to control their own council seat (or two).
The last I heard, the taxpayers here are the residents, not the cops. They are the constituents.
This poster is obviously rattled by the candidacy of Lieutenant John Ruggiero. Up till now, the Atherton police department has tried to discredit any critic, no matter their professional or personal background and stature, by claiming they're disgruntled from isolated police incidents involving them or their families.
But Lieutenant John Ruggiero does not fit into that mold. He's a retired veteran of the San Francisco police department, and has managed far more officers than any home-brew Atherton police chief. His son is a San Francisco police officer. Lieutenant Ruggeiro is on the board of directors of the retired police officers association.
He's a disgruntled police hater? Hardly. But he has been critical of the Atherton police department when they have stepped out of line, in terms of conduct, unreasonable compensation demands, or sending ill-advised correspondence to residents that were interpreted as strong-arm tactics by many.
Rather than claim this isn't "collaborative government", Lieutenant Ruggeiro should be credited for having the integrity to call matters the way he sees them, rather than fall into the all too common "blue wall of silence" (the mentality of cops not being willing to admit any shortcomings of conduct of other cops).
We don't need experience business people or experienced police commanders in Atherton government? Whom do we need? Experienced real estate inspectors and brokers such as Cary Wiest and Elizabeth Lewis?
a resident of Atherton: other
on Jul 4, 2013 at 10:25 am
You might suggest to Lt Ruggeiro to correct his application as reported in the Almanac:
"An Atherton resident since 1979, Mr. Ruggeiro is a retired San Francisco Police Department lieutenant. His experience "supervising over 200 officers gives me the unique capability to deal with the police department, which is responsible for over 70 percent of the town budget," he wrote in his application."
His figure of 70% is a bit off as the Atherton Police Department is responsible for 51% expenditure of the general fund budget as reported in the current budget document. Just a small error but already should make his job easier if appointed.
a resident of Atherton: West Atherton
on Jul 4, 2013 at 12:20 pm
What is very striking to me about Atherton Resident's post is that s/he essentially complains about a lack of civility and collaboration, but then goes on to attack the personalities of the people s/he disagrees with rather than the substance of their arguments ("self-aggrandizement, attention and power", "micro-manage[rs]"). It doesn't add up to a persuasive argument. We need to take the personalities out of this and focus on the actual substance of the ideas to best serve Atherton residents.
And, I believe Mr. Ruggeiro's math is correct and even conservative if you take the unfunded pension liabilities into account, which Atherton should be doing.
a resident of Atherton: Lindenwood
on Jul 4, 2013 at 1:30 pm
Peter Carpenter is a registered user.
Atherton, posted by Peter Carpenter, a resident of the Atherton: Lindenwood neighborhood, on Oct 20, 2012 at 4:16 pm
Peter Carpenter is a member (registered user) of Almanac Online
Whomever is elected to the Atherton Town Council now is the time for our five elected Town representatives to set a new direction and standard of Town governance. We no longer want or can afford 3-2 votes and a divided and an uncivil council. Our five elected representatives should seek unanimity on every issue that comes before them and demand unanimity on the important issues.
A superb place to start would be for the Council to unanimously vote to participate in the National Citizen Survey which has been created by the National Research Center and the International City/County Management Association and which has been widely tested in communities around the Nation. The National Citizen Survey™ (The NCS) is a low-cost citizen survey service for local governments. Tested, flexible, affordable, and efficient, The NCS would allow Atherton to survey citizen opinion for
Program Planning
Goal Setting
Performance Measurement
The Council would select from a set of standard questions to assess citizen opinion about basic services and community life. Additional customized questions allow the Council to tailor the survey to our unique needs.
Our elected officials can use the results to set spending priorities. The Town Manager can use the results to measure progress and chart future steps. Staff can use the results of The NCS to improve service delivery.
The survey program includes:
Three mailings to 1,200 randomly selected households, which include the pre-survey postcard and two mailings of the survey instrument
A margin of error (95 percent confidence interval) of no more than +/- 5 percentage points around any percent
I am so convinced of the need for a new approach to our Town governance that I will personally pay for the cost of participation in National Citizens' Survey provided such participation is approved unanimously by our new Town Council.
a resident of Atherton: West Atherton
on Jul 5, 2013 at 2:14 pm
I would support the National Citizen Survey.
a resident of Atherton: Lindenwood
on Jul 5, 2013 at 6:02 pm
Peter Carpenter is a registered user.
Sadly the Town leadership promised to consider this offer at their January, and then their February, and then their March, and then their April, and then their May and then their June meeting - and never did. And they refused to use this comprehensive, validated survey instrument instead of using an unvalidated, narrowly focussed and biased survey to get citizen feedback on renewal of the parcel tax.
So I have lost interest in helping.
a resident of Atherton: other
on Jul 6, 2013 at 1:17 am
Peter wrote: "We no longer want or can afford 3-2 votes and a divided and an uncivil council. Our five elected representatives should seek unanimity on every issue that comes before them and
demand unanimity on the important issues."
For years the council has represented the different views of the community and thus the council votes have not had unanimity.
Only 1/3 of the town wanted a library in the park and 2/3s did not. But three members of the council were from the 1/3.
For decades approximately 70-80% of residents have passed the parcel tax to fund police services. It appears the current council is split 2-2 on having a parcel tax.
What Atherton needs are elections in which the candidates clearly state their positions on the issues.
All three candidates should state their position on the parcel tax. Do they support renewal- yes or no?
a resident of Atherton: other
on Jul 6, 2013 at 8:22 am
The parcel tax failed at least once in recent years. It will fail again next year no matter how much the police department tries to buy candidates.
a resident of Atherton: other
on Jul 6, 2013 at 9:01 am
The Parcel Tax has failed three times in the thirty plus years in has been in place. It was later passed.


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Wonderful apartment Budapest centre
Size323 ft²
Floor No.
- Family/child friendly
- Kitchen
- Washer/dryer
- Lockable room
- Internet/WiFi
- Towels
Accommodation summary
|Erzsébet körút, 1073 Budapest, Hungary
|Property type
|Property ID
|Acceptance rate
|Response time
|A few hours
|Calendar updated
|A week ago
A comfortable and central two-storey bijou apartment in the very central circle of Budapest quiet but the best spot regarding public transport. In walking distance to lots of tourist attractions, railway stations and spas can be reached in 15-20 minutes by public transport. Smoking only outside but the flat is equipped with all the comforts you generally need. We welcome our guests as friends and would like to make their stay a memorable one.
Two storey studio apartment with separate kitchen and bathroom
downstairs: living room area with settee and armchairs, reading lights, dining table with 3 chairs, suitcase storage, dressing mirror, shoe cupboard, rugs, shutters and curtains on the window
upstairs: bedroom area including double bed with pillows and duvets with sheets, plenty of wardrobe space with hangers and shelves, desk with reading lights, tv with cable network including channels in different foreign languages, nightstands with reading lights, books to read in English and German, floor is covered with big rug, shutters and curtains on the window
bathroom: toilet, toilet paper, small bathtub, shower, shampoo, shower gel, washing machine with washing gel and softener, sink and liquid soap
kitchen: table with 2 chairs, dressing mirror, microwave, kettle, long toaster, electric oven and gas stove with vent hood, fridge and freezer, drying rack, ironing board, iron, plates, cutlery, glasses, mugs, tin opener
floor: wood, in bathroom tiles
wall: paint and painted wallpaper
extras: free wi-fi, airport transfer possibility, guided tours for friendly prices at weekends in English and German
House rulesSmoking in the apartment is forbidden, you can smoke on the balcony.
No curfew, but please be quiet after 10 p.m.
Free cleaning after one week stay, extra cleaning within one week 10 EUR
|Weekly rate for up to 2 guests
|Monthly rate for up to 2 guests
|Price for > 2 guests
|R 152 ZAR per guest/night extra
|Maximum nights
|6 months
|Check-in after
|On arrangement
|Check-in before
|On arrangement
|Check-out before
|On arrangement
|Cancellation Policy
Reviews for this host's other properties
It is a nice little apartment with a very sweet host.
We had a great week in the beautiful city and this apartment made it easy and cheap for us - the metro is near by and every morning we made breakfast in the apartment.
Realy Nice flat, and Nice hosts !
Thanks for everything Szabolcs and Istvan !
We stayed 5 nights in this apartment. For simplicity divide this review into pros and cons.
- Central apartment half a minute from the metro line 3. So in less than 15 minutes you are in any part of the city center.
- Very spacious, bright, clean, comfortable sofa bed and large.
- Large kitchen, with everything you need.
- The owners are correct and friendly.
- Opposite the building there is a market with everything needed to make the food.
- There have been things that have baffled. We read that the owners of the apartment he lived in, in the next room, but in our 5 nights stay any night did not sleep in it because the room was rented to other couples. However, Szabolcs appeared around the apartment every day in the morning before you wake up and stayed in the kitchen all the while doing their thing (put washers, etc). So did several afternoons when to go for dinner were the owners with a friend, so the floor became shared by 7 people instead of 4 as understood in the ad.
- A detail we did not like is that as the owners personal bedroom of the house was rented to another couple, when tenants were leaving, they listened to the owners come to pick things from their closets. It's something I do not think it should be allowed.
- When you cook or wash up before you feel Szabolcs observed to see if cared for well and is a bit uncomfortable.
- The bathroom (the toilet bowl) has the door in the kitchen.
- The bath is in the hallway, with no separating door. Only a curtain that gives the small hallway to the kitchen.
- The doors of our room were translucent glass, so when Szabolcs got home at 8:30 or as the last day at 7 am! and preparing a coffee, I unveiled with much light.
For situation, tranquility of the area, services and amplitude is an apartment recommended but I think as much for two or three days. Most days you can do it uncomfortable for everything I mentioned above.
Estuvimos 5 noches en este apartamento. Para mayor simplicidad dividiré esta reseña en pros y contras.
- Apartamento céntrico a medio minuto de la línea 3 de metro. Así que en menos de 15 minutos estás en cualquier parte del centro de la ciudad.
- Habitación muy amplia, luminosa, limpia, sofá-cama cómodo y grande.
- Cocina grande, con todo lo necesario.
- Los dueños son correctos y amables.
- Enfrente del edificio hay un mercado con todo lo necesario para hacer la comida.
- Ha habido cosas que nos han desconcertado. Leímos que los dueños del apartamento vivían en él, en la habitación contigua, pero en nuestras 5 noches de estancia no durmieron ninguna noche en ella porque la habitación estaba alquilada también a otras parejas. Sin embargo, Szabolcs aparecía por el apartamento todos los días por la mañana antes de despertarnos y se quedaba en la cocina todo el rato haciendo sus cosas (poner lavadoras, etc). Lo mismo ocurrió varias tardes cuando al ir a cenar estaban los dueños con un amigo, por lo tanto el piso pasó a ser compartido por 7 personas en vez de 4 como se entiende en el anuncio.
- Un detalle que no nos gustó es que como el dormitorio personal de los dueños de la casa estaba alquilado a otra pareja, cuando los inquilinos se iban, se escuchaba a los dueños entrar a coger cosas de sus armarios. Es algo que no me parece que debería estar permitido.
- Cuando cocinas o friegas delante de Szabolcs te sientes observado para ver si lo cuidas todo bien y es un poco incómodo.
- El baño (la taza de váter) tiene la puerta en la cocina.
- La bañera encuentra en el pasillo, sin puerta de separación. Sólo una cortina que da al pequeño pasillo de la cocina.
- Las puertas de nuestra habitación eran de cristal traslúcido, por tanto, cuando Szabolcs llegaba a casa a las 8:30 o como el último día a las ¡7 de la mañana! y se preparaba un café, te desvelaba con tanta luz.
Por situación, tranquilidad de la zona, servicios y amplitud es un apartamento recomendable pero considero que como mucho para dos o tres días. Más días se puede hacer incómodo por todo lo que he mencionado anteriormente.
Friendly and good person. Eccellent appairtment
A really nice aparment with modern furniture! Really comfy! Also a good location- close to the main street. A very nice and kind host, thank you! It was a pleasure to stay in your apartment! Hope to see you again and we will recommend it to everybody!
I highly recommend it. Accommodation according to the description and photographs. Apartment is very clean and tidy. Close to the metro station and shops. Very friendly and helpful owner.
Small and the only downside is the lack of doors in the bathroom (but there is a veil).
Istvan and Szabolcs are really nice and helpful for any need.
We spent pleasant days there.
The house is very clean and pretty, we suggest to book here if you want to visit Budapest.
Szabolcs and Istvan are nice welcoming people. We had a good stay in this very nice appartment. We would recommend it to everyone who goes to budapest.
Wonderful experience at Szabolcs house. He and Istvan were extremely polite and prudent. The apartment is a modern and confortable one. Big, clean, quiet and lies close to the downtown and turistic highlights but far enough of them to avoid the noisy and crowded streets. Perfect choice
A very central location and a refurbished flat. We enjoyed the comfortable bed. Just perfect !
- Quality assured accommodation
- Every host is verified by telephone
- Secure payment via SSL encryption


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View Comment
Posted at 4:21 AM on October 25, 2013
Lol Ryan not Ethan! Dang autocorrect. Also in response to whoever wrote about ang asking if she is a man or woman. Lol. I like ang she seems cool but omg that voice is what does it. Has anyone seen the cartoon venture brothers how the main bad buy the butterfly or humble bee king has a hot girlfriend that sounds like a man. Holy snap do she and ang sound just alike! Its hilarious. Poor ang u sound like u smoke like twelve packs of butts aday or plastic or something making u sound very manly indeed. Work on that girl bc otherwise u r kind and forgiving but work on putting ur foot down too.
Posted at 2:34 AM on September 28, 2013
Big Ang you seem cool, but your blind! Ryan is the most beautiful girl you have right in front of your face. So what she's from NY and her breast are real, but she's beautiful w/out makeup. Forget Morgan who's out to take everything over and thinks about nothing, but herself. She's so fake and the kind of people she would bring in would not be good customers. Promote Ryan. By the way she really dosen't have a bad attitude, Ryan is just protective and cares about the bar and any bartender always defends her space. Get a security guard, it wasn't her fault they didn't pay. I cant stand Morgan Promote Ryan as the face, everyone loves a real beautiful girl. She would bring in a lot more customers then Morgan. When Morgan was behind the bar she looked liked she had no idea what to do. GET RID OF MORGAN AND START MAKING MONEY W/ RYAN!
Posted at 6:19 PM on September 20, 2013


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(American Press Archives)
Last Modified: Wednesday, April 03, 2013 2:23 PM
AUSTIN, Texas — For the second day, McNeese State's doubleheader against No. 8 Texas has been postponed due to inclement weather.
The schools said the doubleheader could possible be made up at a later date depending on if scheduling permits.
McNeese (27-9, 8-2 Southland) returns home to host Stephen F. Austin (11-22, 4-8) in a three-game Southland Conference series this weekend. A doubleheader is set for 2 p.m. Saturday with a single game set for 1 p.m. Sunday at 1 p.m.
The doubleheader Saturday has been designated as the Cowgirls' STRIKEOUT Cancer game.
Since starting the STRIKEOUT initiative over 10 years ago, National Fastpitch Coaches Association membership teams have raised tens of thousands of dollars to support the fight against cancer. In addition to fundraised dollars, this initiative has provided a platform to raise awareness for breast cancer as well as support for women's cancer research.
All proceeds from Saturday's game will be donated to the Christus St. Patrick Hospital Regional Cancer Center to assist with funding their Bosom Buddies Cancer Support Group meetings and functions as well as assisting in the purchase of gas cards for patients who travel long distances for treatment.
There will be a silent auction beginning at 12:30 p.m. and ending 10 minutes prior to the start of the second game. Items being auctioned off are an autographed helmet, jersey and team photo. Fans will have the opportunity to win a T-shirt, and/or autographed softball between games.


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The neckbeard version of a goatee. It consists of a straight patch of hair extending from the lower chin to just below the Adam's apple. Achieved by shaving the sides of one's neckbeard, but leaving the middle patch untouched.
Check out that dude's radical neckhawk!
by kerms December 04, 2013


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Krenit Bowl large by Herbert Krenchel
With a simple and pure expression, the Krenit range is a contemporary classic which enables a perfect interplay between function and aestheticism. Its characteristic sharp edge creates a balance between material and form, giving the bowl its modern expression. These bowls went into production in 1953 and have since become a design classic. The large size is available in white.
Made from enamel and iron.
Clean with warm water and wipe thoroughly. Avoid use of steel kitchen utensils, microwave and dishwasher. Not dishwasher safe. We recommend that you use oil on the edge on a regular basis to prevent rust.
Diameter 38cm x Height 12cm
DeliveryIn stock 2-3 days
view all products by Normann Copenhagen
For futher information please email or call us on 020 8533 8024


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The Mann deferred his salary, look at the salary that's jumping from 1+ mil to 13+. That's where the increase in the cap comes from. How could you take money that should have been paid already from him. Lets say the company you work for is struggling and Your boss asks to tske 50% of your paycheck, 25% you get in a lump sum and then the other 25% will be added to your salary after year 5. Now in year 4 your coworkers dislike you and gang up to get you fired, or the company thinks they could get a cheaper replacement how would you feel about that 25% that you gave to help your company and now may not get it back. SMH if there is anyone to blame for this mess it is the giants mismanagement.
You can't just bring anybody in here and expect them to run the offense as well as Eli who had to systematically grow into running it.
What credible team would make their franchise QB a salary cap casualty?
And don't give me Peyton as an example..... The only reason the Colts cut him loose was because they never thought he would recover from those injuries and ever again be the same QB he had been!
Last edited by bigblue58; 01-12-2013 at 10:42 AM.
I could offer Antrelle Rolle a 2-year $300 million dollar contract, making him the "highest paid" safety in history and making headlines as well, but the contract is structured so the first year is a $5 million base salary with a $5 million guaranteed signing bonus. Then, the second year would be $290 million in base salary. Lol. Rolle and his agent will understand it is truly just a one-year deal. Player agents are not that stupid.
Last edited by BigBlueAllDay; 01-12-2013 at 11:09 AM.
Your first sentence is ridiculous because at any moment on any play, that scenario could happen to any top QB in the NFL! You don't make business decisions based on what might happen to a particular player. If you did, every player in the NFL would be signed to 16 game contracts that would have to be renewed every new season, and the Peyton Manning led Colts would still be playing today!
I said they would simply restructure his salary next season 15 posts back! Restructuring to deal with the cap is so common every year it's pointless to even discuss it.
The Giants will get under the cap, their problem is how to deal with 21 free agents!
The size of that number seems ridiculous to even my "not too savvy on the salary cap" eyes.
Better get familiar with the practice squad roster after the mass exodus of familiar names get jettisoned!!!!!
Last edited by bigblue58; 01-12-2013 at 11:20 AM.
Seems excessive, but the salaries seem excessive to me. Well JR get busy and figure this thing out; but from my perspective the next few years will not be pretty!
Also, 21 free agents is not a problem if you don't plan to re-sign them all. A majority do not want Osi back. I thinking the Giants only re-sign 4-5 at best and the rest will be testing out the FA market.
Last edited by BigBlueAllDay; 01-12-2013 at 11:47 AM.


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Wisely, a new addition to the Newport dining scene is starting off modestly; it's little more than a pub, but enough more that it shows good promise and even some adventurousness. Malt opened this summer with little fanfare but soon earned a growing fan base.
It's in the Broadway space that housed the popular Tucker's for 16 years; the decor has been simplified. The owners are a young Irish couple, Chelynn and Tom Sheehan, who worked in restaurants around town before taking a deep breath and plunging in. The tasteful black-and-white photographs on the walls are hers.
Wanting to start off as a go-to pub, they offer no fewer than 43 single malt Scotches and 15 bourbons in addition to nearly 30 beers on draft and 55 bottled, with more to come. Their wine list isn't correspondingly ambitious, with a dozen reds and fewer whites.
Since this is Rhode Island, fried calamari ($12) is among the half-dozen appetizers. The rest are more imaginative, such as BBQ peach spareribs ($12) and a spicy pumpkin risotto ($8) with oyster mushrooms and chorizo, though you may have it vegetarian style.
We were quite pleased with our two shared choices. The Thai shrimp nachos ($12) were crispy wontons rather than corn chips, under five medium shrimp that were topped with scallions, leeks, and sweet red peppers. But the beauty part was the thin but richly flavored sauce, light on the red curry and rich with coconut milk. Our server asked if we wanted extra wontons, apparently a frequent request, and we enjoyed the sauce with the crispy bonus.
Fortunately, we also ordered the duck confit spring rolls ($10), four large, crispy pieces on a bed of watercress, the meat leavened with cabbage and spiced up with garlic, ginger, and restraint. Our dining companion considers herself a confit maven and pronounced them quite worthy.
Since the nominal offering here is pub food, there are a couple of burgers ($8 and $11) and two sandwiches: grilled vegetable panino ($8) and a Cuban sandwich ($9) with its requisite roasted pork, ham, and Swiss, but with a spicy aioli. We noticed that a couple at a nearby table had fish and chips ($13) and, assured by them that the batter was thin, Johnnie considered indulging. It was accompanied by an interesting sounding celery root and fennel slaw as well as fries.
We went on to peruse and consider their half-dozen entrées, which range from a seasonal vegetable plate ($14) to a Black Angus ribeye steak ($27). More interesting was the slow-roasted Scottish salmon ($21), but for something to share we opted for the housemade tagliatelle ($17). Good decision. It contained plenty of small pieces of roasted chicken, and the wide noodles were brightened with tart and tangy oven-dried tomatoes, bolstered with Swiss chard and oyster mushrooms. The pile of Pecorino Romano on top was embellished with a drizzle of parsley infused oil. We loved it.
The cheese plate, which is available as an appetizer, is also popular ($12, $16) as a meal-ender. There also are sorbets to choose from and, inevitably, malted milk ice cream (all $6). But Johnnie went for the chocolate mousse bomb ($8), topped with malted milk balls and accompanied by a scoop of ice cream and a decorative caramel drizzle. Her companions sampled and approved.
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Reserve at Franklin Lakes Master Community
Toll Brothers' only community in Franklin Lakes.
Reserve at Franklin Lakes - Carriages Collection
Toll Brothers' only community in Franklin Lakes - the Carriages Collection offers luxury townhomes and low-maintenance living.
Franklin Lakes, NJ • Bergen County
Community Type: Future Community
Home Types: Townhome
Phone: 866-740-2296


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'til November
It's mid-November, and the weather reflects it. A steady drizzle of rain hits the snow like acid, burrowing into the pockmarks and emerging in gray streams of slush on the city streets. Evening's coming and everything's gray, monotone, shadowless, as you're driving toward the Spit with a camera that only has one shot left on it. You're heading due south on the narrow strip of land, so you scarcely notice the sun slipping below the cloudline into the thin sliver of clear sky to the west. You don't have time to notice because the change is instantaneous anyway - as sudden as a camera flash, the distant shoreline erupts in a magnetic shade of turquoise you never even imagined existed in nature. It startles you so much that you pull over that second, like one of those finger-waving tourists that just spotted a the hindside of a bear, and you get out of your car, and take that one picture. Then, when you look at the image reflected on the tiny camera screen, washed of all its color and surprise, it almost breaks your heart, but not quite.


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This is an ideal time to help our country grow even greener, says Meg Liptrot.
It's the school holidays, and Matariki is a month-long celebration, so here are some ideas for getting out and about with the kids to help green the area you live in.
It is a special time to be in the garden, whether at home on the farm or in the community. Winter is a top time for tree planting, with most groups planning their planting activities now. Planting a tree in a park or reserve is a gift of time you can give to your community, and a great choice for celebrating Matariki. There are also plenty of opportunities for planting natives in private farms and gardens.
Planting in winter will ensure the tree's survival, as there are plenty of rainy days before summer to get it established. No need to water, just get 'em in the ground. The best time to plant a tree is in the cold of winter when the tree is most dormant. If you live on a block of land, now is also a good time to heel in native re-vegetation plants in cost-effective root trainer plugs, particularly if you have areas which need protecting from the effects of stock, such as waterways, whether it's a little creek or a wetland.
Plugs of small native trees are quick to plant, and will soon catch up in size to larger-grade specimens. Native re-vegetation planted in buffer zones helps prevent sedimentation of streams and helps absorb polluted run-off before it enters the waterways. What better way to celebrate the month of Matariki than to show your commitment to the environment that supports us all, and help improve the health and mauri (life force) of our waterways. Every little bit makes a difference.
Children can handle planting plugs of trees. The pots are not much bigger than a compartment in a vege punnet. To help things along, an adult might walk in front pre-digging holes, and the kids can follow behind planting.
If you're wondering about the mix of plants and what to plant where, take a look at a stream which has native bush around it in your area, and take note of the plant mix. Most bare-land re-vegetation efforts require the planting of pioneer species such as hangehange, red matipo, akeake, manuka and kanuka to create shelter, before inter-planting at a later date with more tender forest canopy species and ferns. You can purchase re-vegetation-grade plants from specialist native nurseries at good bulk rates.
Native grasses and sedges, and other flexible plants, are perfect near waterways. Carex virgata grows almost 1m tall and will cope with flooding. Native toetoe (Austroderia fulvida formerly classified as Cortaderia fulvida) is also a good choice. Don't get confused with the invasive pampas grass with its fluffy seedheads. Native toetoe is seen less often but is easily distinguished as it has quite droopy seed heads. Harakeke (flax) is fine in slow-moving waterways such as swamp land, but avoid planting on stream banks as a whole clump of flax will take the bank along with it in a flood.
Alternatively, once you've planted your pioneer species, let the birds do the the rest of the job if there is a good sized patch of native forest nearby.
Birds such as kereru (wood pigeon) distribute seeds from trees such as puriri. You could also collect native seed next time you're in the bush in late summer, and throw the seed under your pioneer species and see what takes. Just don't forget to put up some electric fencing tape around your plantings if you have stock, or your good efforts will be trampled.
Garden ideas to celebrate Matariki
* Plant a native which has meaning to you and your family. If you have plenty of room, plant a tree for future generations.
* Plant a medicinal native shrub to bring you health and happiness in the year ahead. Kawakawa, Macropiper excelsum, with its heart-shaped leaves, makes a tonic tea good for chest complaints and a lotion for skin conditions. You can even eat the sweet but peppery fruit when they ripen. It's better to plant the smooth-leafed kawakawa from New Zealand, not the offshore island variety with the dimpled leaves often sold at garden centres.
As with all rongoa Maori (Maori medicine), do your research before making herbal preparations.
* Volunteer for a community planting day. To get started, visit doc.govt.nz/getting-involved/; conservationvolunteers.org.nz; ecoevents.org.nz
Today there is planting at Whites Beach in the Waitakeres. Meet at the Whites Track entrance at 10am. Contact firstname.lastname@example.com
* Help monitor bird populations in your community from today until July 8. To download a survey form, click here.


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Baking Soda ??
I read many recipe that asks you to boil the beans with baking soda and some spices?? I never used it because it doesn't make sense !! but I think it has something to do with speeding up the process .
Current students, please log in ! Ask a Rouxbe Chef a question, discuss a lesson or interact with other students about this lesson. Anyone can browse this area but you must be a Rouxbe student to participate in this personal chef support service. Note: Individual lessons purchased a-la-carte do not include this service.
I have also heard of this but there is still some debate as to whether or not it is actually helpful. Some say it added to soften the water, others say it makes the beans less gassy.
For me I don't think I would like the added flavor from the baking soda as it can sometimes add a soapy note to dishes.
There are some that say it works though...here is a link from wisegeek about just this topic.
Soaking equals no gases? :D That's new,but totally useful.I'm going to test this :)
Hi Jason,
Sprouting increases the activity of enzymes by 50-200 times, depending on the specific plant. Enzymes are essential catalysts for all the chemical reactions in your body - from digestion, immunity and all other metabolic and regenerative processes. Enzymes = Life. Probably the more appropriate term is "increase". Sprouting legumes including nuts and seeds increases its nutrient content (vitamins, minerals, protein). They are easier to digest and absorb into the body because they are raw and full of enzymes. You need to soak them for about 8-12 hours depending on the the type of legume you are using before sprouting for a few days.
You can check this website if are planning to do some sprouting.
Mung beans are the easiest ones to sprout.
Here is a great blog post from Divina about sprouting. She even took pictures and everything.
Thanks Divina :-)
We buy our beans in an open farmers market and they are not packaged in nice clean plastic bags. I usually put the newly purchased beans into the freezer for a few days as I was told this would kill any bugs. Then I take the bags out as needed. We eat some sort of legume almost every day. Would this freezing adversely affect the dried beans in any way?
Freezing dried beans you purchase at a farmer's market does help to kill any potential bugs, but according to this grower, it is recommended that they be removed from the freezer, dried further and then stored in jars (see heading on "Storage" about half way down the page). Dried beans last a very long time when stored in a dry, cool place, so it's not necessary to use up a lot of freezer space. Most foods that are frozen properly shouldn't be frozen for more than a year or so or they are likely to get freezer burn. Talk to the grower that you purchase the beans from - they will know how to guide you best on the type of bean you buy. Hope this helps.
I grew up in India and my mother cooked lentils and beans all the time. The only drawback is that I do not really know the names in English. For example, I don't know how a yellow split pea is different from the Indian "chana dal", or how to best cook Egyptian lentils or French green lentils because I'm more used to cooking split yellow lentils (that look orange and loose their texture fairly quickly). It would be great if Rouxbe did a lesson that focussed on introducing all the different typles of beans and lentils out there.
Hi Swati. Good idea. However, I think we have a lot of higher priority lessons on our plate right now such as seasoning, roasting, cooking chicken, baking, plating, etc.
I'm wondering if anyone out there knows of a great resource or link to another site that might help us (image and text okay too). In fact, image and text might serve our purpose well as the cooking is already covered in this lesson.
I completely understand. I was speaking about doing that eventually when all the more important aspects of cooking have been covered.
"Cooks Thesaurus" does a decent job with most ingredients actually, although it does not necessarily tell you what to do with the ingredients, and the description is short. "Cooks Thesaurus" can be found quite easily by doing a Google search for the site, or sometimes even by just typing in the name of the ingredient you are trying to research.
Here is a general guide:
A one-pound package of dry beans (about 2 cups) equals about 5 or 6 cups of cooked beans. Basically every 1/3 cup of dried beans will yield about 1 cup of cooked beans.
One 15 ounce can of (drained) cooked beans equals about 1 2/3 cups cooked beans (which will give you between 1 1/2 cups to 2 cups of cooked beans).
So for a 15 oz can of dried beans you will likely need between 1/2 to 1/3 cup of dried beans.
You may also like to know that dried beans expand to about 2 1/2 times their original size when soaked.
Hope this helps!
It may be an indication that they are older or you could have possibly soaked them too long. Just go ahead and cook them, taste and see if they are ok to you. I'm sure they'll be fine. When you go to purchase more dried beans, make sure to buy them from a store with high turnover, so you know they aren't too old. Cheers!
Any hints for cooking beans to add to chili? I make my chili using chuck steak (not ground). I've been cooking the beans separately then incorporating them into the chili towards the end of the cooking process. It seems like an extra (and possibly unnecessary) step but I'm not that confident in my ability to time the cooking of the meat with the cooking of the beans.
Hard to give a definite answer as there are so many ways to do this. We prefer to cook the beans separately and flavor them accordingly with garlic, spices, etc.; while other cooks choose to add them to the mix near the beginning. Keep in mind though that any acidic ingredients or salt will slow down the cooking of the beans and may not result in the best texture. Cheers!
It may be an indication that the beans are older. I would go ahead and cook them anyway. Once cooked, taste them to see if they are ok to you. Let us know how they turn out. Cheers!
I soaked fava beans (small brown) for half a day and overnight in a garlic thyme and cardamon steeped soak. When I went to cook them about a handful had skins that had split. I didn't remove them thinking they were fine. I added salt halfway thru, after the beans gave a bit of resistance when being smashed with a finger. The skins are so tough that the beans feel inedible. I tried to keep cooking past the soft stage and now skins are till tough and beans have started to burst apart. I don't mind the beans being open because I was going to partially cream them but the skins are classically part of the dish (foul) which I'm trying to make. This is my second attempt same results. Could it be that the beans are bad? Or my cooking technique? Any help is really appreciated.
Yes, dried fava beans have a tough outer skin that needs to be removed. Sometimes there are instructions on the package but sometimes not. The beans can be soaked long enough until the skins split and can then be peeled off prior to cooking. You can also do this after cooking but the beans will take longer to cook and can turn out mushy and be a messy process. This video shows shelling fresh fava beans so you'll see what needs to be removed. Hope this helps! Cheers!
My experience with dried fava beans was also very unsatisfactory. I used the large brown ones. After soaking overnight and simmering for hours I peeled the tough outer skins but the insides were inedible. It was a huge disappointment as the fresh ones are incredible (prepared the Rouxbe way) and my experience with other dried beans has been very good. I decided that perhaps some beans just don't taste that good when they have been dried and would never buy them again.
One cookbook I had suggested baking the beans in the oven. So I soaked them overnight, drained them, then added the water and aromatics and baked at 350. They came out OK, but a little overdone. I wonder if anyone has thoughts, experience or tips on oven baking. In principle, I thought the ideas was good so you don't have to watch them.
Sounds interesting. I haven't tried cooking them in the oven. If you prefer this method, make sure to test earlier and often to achieve the perfect doneness. Cheers!
What is the difference between soaking and brining?
Soaking and brining are very different. Soaking is generally done in water to rehydrate ingredients. While brining is done to add flavor and moisture. It is also done a salt solution. See the lesson on Brining for much more information on this. Cheers!
Can salt be added to the soaking water; in addition to flavor infusing aromatics?
Some salt can be added, but there is a limit. Too much salt will toughen the skins. But a pinch won't hurt. If adding any aromatics, they first have to be simmered into the water, and cooled, otherwise adding aromatics to cold water will impart little to no flavor.
The key to getting flavor into the beans/legumes is in the cooking. The soaking is basically to facilitate the cooking and awaken its nutritional potential.
No need to soak fresh beans before cooking them. Refer to the lessons on Submersion Cooking Methods, Steaming Vegetables (including the Steaming Intro & Basics lesson) as well as the lessons in the Vegetable section of the Cooking School for more information. You can simmer, blanch/saute, steam or roast them. The choice is up to you. If you search for "beans" in the search bar at the top right of any page and filter your search results to recipes, you will also find many ideas there. Cheers!
I heard after soaking chickpeas they must be added to boiling water to cook them. I also heard it's better soak chickpeas in lukewater than cold water. True?
Thanks for your reply
Many ways, all good. Soak in cold water in the fridge works best. Then cook them starting in cold water. A foam will form, just remove it. You can also soak in warm water, but be careful as the beans can ferment and go sour quickly. Alternatively, if you forget to soak them, which happens to me, bring the beans to a boil from cold water and then strain them. Then use them as if they were soaked overnight. Whichever method you use always disregard the soaking water.
Thank you very much for your reply. Good to know the quick method :)
I am used to work with beans because we use them widely in Mexican cooking however, lentils have somehow puzzled me a bit more, in particular the brown and puy varieties. The red and orange are easy to work with. In my experience, lentils soup (brown and puy) had always had a grainy or sandy like consistency that would persist no matter how long I cooked the lentils, a texture that dominated the soups. For what I know, this happens with beens when they are either under cooked or else, too old. Yet, I am not sure this is the case with lentils. I have found that none of the recipies or books that I have consulted address this characteristic, eventhough I have found this to be the case in lentil soups that I did not make. Could it be that it is just me who dislikes this situation? After various experiments, I came across the recommendation of brining the puy lentils with hot water and salt, then rinse them, bring them to rapid boil and then bake them in the oven. It took a while, but the result was the most wonderful consistency that I have ever found in lentils. Soft and moist skin and a deliciously velvety interior. Now, I use the lentils cooked this way to make my soup and the result cannot be compared to the brown lenitl soups I made before. Even my children devoured the soup and asked for more -there is more to the soup recipe than the oven cooking situation but that method made the greatest difference. I guess my question is, what was I doing wrong before? Were my lentils becoming water logged? I would appreciate your comments.
Puy lentils are highly regarded in cooking for holding their shape and firmness and not turning soft and mushy like many other lentils.
It looks like you found a good way to get them smooth and it seems to work for you. After all if your children ask for seconds...you can carry on of course. Yet in my opinion Puy lentils are better suited to add to salads and stews and other dish with the intention of having them whole and firm. Other lentils that you mentioned are ideal for soups as they cook faster and turn to a smooth puree more easily, not to mention that they are also much cheaper.
Just like you can use a chef's knife to bone a chicken, a boning knife does the job better. Hope that helps.
I'm cooking up a 1 lb. bag of great northern beans today. It's definitely more than I as a single person can consume in 5 days. I know other beans are frozen and we buy them that way. I'm wondering if I can wait until they are fully cooked or should I stop them when they are nearly done to freeze them? My plan would be to substitute them in recipes that call for canned beans.
As Juan Jesus mentioned, here in Spain it has always been said that chickpeas are the opposite of the rest of legumes. Here everyone soaks them in hot, if not boiling, salted water (sometimes with a pinch of baking soda for a softer texture) and then they are added to preheated water for cooking. Likewise, if any water is needed to top up the level, it must be added hot to not stop the cooking, otherwise they say they "encallan" meaning they stay hard and not soften well.
On the opposite end of cooking, white beans are brought to a boil from cold water and "se asustan" meaning that at least once through cooking they are "frightened" by adding cold water to stop the cooking momentarily for a softer more buttery end result. Also, the salt should is added at the end to avoid the skin hardening as you mention, though your solution of adding it halfway through makes more sense to me to fully seasoning them not just topically.
Have you heard of this before? Does this make any sense? Because I've been following these guidelines all my life and since I haven't attempted otherwise, I don't know if it is for a reason or just cultural superstition...guidelines without a scientific reason. I will look into McGee "On Food and Cooking" to see if he mentions anything! Just though you might be interested to hear and for me to hear your opinion to demistify!Thanks!
Hi Eva- This is all very interesting. I agree that cooking chickpeas require different cooking (i.e. they can take heavy simmer) than other beans as they can be very tough and can take a long time to cook. Baking soda does indeed soften beans and legumes, but one must be careful as too much can lead to mushy beans. A little goes a long way. Chickpeas are less fragile than most other beans.
As for more tender or delicate beans, like white beans, then the start cold and bring to a boil makes great sense. As for adding additional cold water, I have not done this and I'm not sure it helps cooking any more than maintaining a low, simmer for the duration of the cooking time.
As for adding salt, I'm not sure salting early vs. later does much for texture either way. I tend to add a bit of seasoning during the cooking process and then season more thoroughly at the end of the cooking.
As for cultural superstition, there is oftentimes more truth than we might think behind deep cultural knowledge. Sometimes, old varieties or heirloom foods are a bit different than new varieties. In other cases, local water might be more or less acidic or alkaline (thus baking soda). Plus, cultural aesthetics also are dynamic (they change over time) so sometimes a bit softer or harder (in the case of beans) is what home cooks desire.
I hope this helps!
Thanks Ken,
I think the reason behind soaking and starting with hot water for chickpeas might be that they are harder & sturdier as you say and beginning with hot just shortens time. Some friends tell me they start cooking from cold water and it works well as well, so it must not be a big deal. I do have to look into what happens if you add cold water to them while cooking as it is said that it spoils their creamy texture making them hard. I wonder if it is true and the scientific reason behind that.
As for salt...I will try seasoning half-way through a bit and the rest at the end to see the results. To be honest, many legumes are cooked with cured meats, which themselves season the water, so I doubt salt can be as bad as it is said leading to tougher skins?! The other day I made a "fabada"(traditional dish from Asturias region) and due to this I didn't have to add any further seasoning...so salt is there from scratch!
Will continue testing and learning...
Interesting legumes discussion. About cooking chickpeas and beans, in Spain all these "rules" mentioned by Eva are "Gramma rules" and are "set in stone" -;)
About frightening beans if you have potatos in the recipe do not "frighten" the stew until potatos are cooked otherwise they will harden (encallar). If we think Gramma's beans stew was made probably in a wood or coal stove probably needed some water to cover the ingredients during a long time cooking and all of this rules are the result of trial and error during generations.
About salt, better at the end and If you add a "Spanish Serrano Jam bone" to the ingredientes you will get a particular flavour and it will almost season the stew.
Of course I was talking about a piece of Spanish Serrano "Ham" Bone.......
Sorry about that!
Best regards, JJ
Ha, ha, ha sooo true! They are grandma rules & they are set in stone here! The problem is that you cannot dare to question them!! :) It's a relief to understand the reasoning behind some of those ideas.
The "encallar" or hardening of the potatoes you mention brings me to another doubt (which I should probably write in another thread, but since it's related)...why do they harden sooo much when adding tomato to the cooking liquid?Is it their acid? I've stopped adding tomato to many potato stews before adding the potatoes or parboiling them aside and then adding them precisely because of that. I thought it was another "myth" but it happens every time I do use tomato!
Great observations- You are correct about the acid. Acid inhibits the activation of starches (gelatinization of starch, which is not related to gelatin) - so tomatoes will slow or even halt the rate at which potatoes (or other starches like carrots) cook through.
If you pre-cook the potatoes and start the process, they will tend to finish cooking in a slightly acid environment. Or just add the tomatoes later once the potatoes are cooked. I hope this helps!
Wow, so even other starches are affected by acid! When you say that the pre-cooked potatoes will finish cooking in a slightly acid environment, do you mean that it will work as they were started ahead or it may also slow or halt the remaining gelatinization of starch. I guess the best solution is as you suggest, to add the tomatoes after the potatoes are cooked..it's just that so many spanish recipes include "sofritos" (sweated mirepoix) with tomato at the beginning. But, it won't be difficult to modify that bit! Much better than waiting for neverending cooking of many stews! Thank you!:)
Ok, that's why in some preparations with "sofrito" (onion, garlic, tomato and some times green or red peppers) we dice and broke potatos ("escachar") to get more startch and thicken the stew?
Best regards, JJ
Yes, but remember that alkaline water will diminish the action of the acid- so places with alkaline water might not have the same long cooking times. Sofritos are great for flavor development, but can hinder quick cooking of starchy foods. A touch of baking soda can be very useful indeed!
Thanks a lot for the tips and suggestions.
Best regards, JJ
"When you boil beans and lentils they release chemicals from their tissues. These chemicals, often proteins, leach out as water boils, and the air that is 'dissolved' in the water when cold (cold water holds more dissolved gases than hot water) bubbles out, catches the proteins and floats to the surface, forming a foam.
Beans and lentils are the seeds of plants, and in order that the seeds get the best chance to grow into new plants, they are often packed full of toxins, poisons to prevent being eaten. This works well with herbivorous animals, but less well when you know how to cook. Since the poisons are proteins they can be denatured, that is the shape of the protein is damaged so that it is no longer a functional protein, when heated.
This is exactly what happens when you get scum on your bean pan when you are cooking. The denatured protein is floating to the surface. It is therefore a good idea to remove the scum, because you may still have some unpleasent chemicals in the foam" - Neil Gostling, evolutionary biologist.
I found this interesting, as it applies to my beer brewing foam, hot breaks and cold breaks and how it affects taste and clarity of the finished product. Now it applies to beans/lentils too!
One does not have to soak dried beans before cooking them. For more information on this, be sure to watch the lesson on "How to Cook Legumes" as we cover this in quite a bit of detail in topic 4. Hope that helps. Cheers!
I'm wondering if anyone has followed all the steps but used a crockpot for the final stages of cooking beans. We often are needing to cook the beans at a time when we would like to go for our walk, etc. and therefore not have to be available for the steps after the foam-skimming step. I've made five of the practice recipes and have rave reviews from family and friends so would like to streamline the making of this wonderful, healthy food into other healthy pursuits!
I just read an article about dried beans: http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html
and also linked one: http://www.seriouseats.com/2014/09/lazy-cook-black-beans.html
What is your take on that?
Wow, that's interesting. In my opinion cooking involves many, many things. I am a home brewer of beer who roasts my own grains, measure and adjust water chemistry & yeast strains for flavor in the final product. Here is my take; there are so many factors for the final product and your personal taste, your time constraints and so on. Any beans you cook and like is a good thing, period. Soaking grains alter the starch to sugars conversions. It varies greatly with temperature too. It can all get very technical and precise for a certain flavor you want, or combination of flavors. Bottom line, if you like it, no matter how you do it, it works for you. Rouxbe teaches how, why and a method that works well. For those of us who analyze everything in detail, I now have a few more things to try and compare myself. Thanks!
Great article and comments. I agree, the main point is to cook and eat beans that suit your taste, time and lifestyle. I soak my beans sometimes, personally, and notice little difference in cooked product aside from the benefit I see from soaking large beans like Corona or Gigande. ~Ken
Black-eyed peas and black-eyed beans are the same thing — I think maybe they are often called peas, since they are smaller in size then many beans.
Here is a link to Cook's Thesaurus for a bit more info. Cheers!
Hi Janelle - This is highly personal and subjective (and it depends on what you usually do with beans). I usually add about 1/2 tsp per cup. You could add less (or none) for sure - but that is a good seasoning baseline for basic beans. ~Ken
I've cooked beans a number of times now. Only once have I yielded a fully cooked bean which the skin hasn't shriveled off of once removed from the cooking liquid. I usually soak them overnight and rinse the next day, to be cooked after work. I test them periodically for doneness and only take them off heat when soft and fully cooked.
Is the one time a fluke?
Am i doing something wrong?
Hi Jonathan- Hard to say what is going on here. I usually let the beans cool a bit in the cooking liquid, this helps swell the bean as it cools and helps create a bette texture overall.
Maybe try to simmer for longer and let it sit to swell. ~Ken
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[quote user="dave56dj"]I guess the reverse logic would then tell us that dilfer is great as is sanchez (second most road playoff wins). Sorry but playoff victories don't tell the whole story.
Romo has been a gunslinging qb his whole career and can certainly light a team up and throw a big pick (brett favre was very similar although we all know how he has performed in the clutch).
I am not saying romo is amazing - but sucks? dont agree.
That said Im really happy we have Eli and after his rookie year Im not sure anyone can say they weren't a tad worried.
+1...Couldn't agree more
Your playoff record alone doesn't mean ####....Sanchez is garbage and he has a pretty decent playoff record
It's just some people who feel it's their obligation as a Giants fan to think every other rival is worthless. As much as I absoultley hate the Cowboys (if you didn't notice my sig), I still think Romo is an above average QB, although I think he's the anti-clutch.


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Someone who simply does not support abortion. If you think that everyone who doesnt belive in abortion shoots doctors then thats stereotype
Shes an anti-abortionist but is non-violent in her protests
by Ben' January 21, 2007
A terrorist who believes that if he/she blows up a Planed Parenthood clinic they will go to Heaven when they die, but killing abortion doctors is murder too (so they are becoming what they hate.) Many of them are preppies.
Anti-abortionists are the largest group of criminals in the United States and are the reason for the most bombings in the country.
by weirdgirl June 13, 2003
people who in standard human logic kill doctors to protect life obviously shooting a doctor in the ribs pevents aborions being done legally and humanily as possible forcing the pregant women to go through vile back alley abortions or worse but they didnt think of that did they?
anti-abortionist are prime examples of people whom have a simplistic morality and too much time on their hands.
by hollowcore July 10, 2004


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Wayne Joseph Crowley
Wayne Joseph Crowley
Pine River
Wayne Joseph Crowley, 72, of Pine River, Minn., passed away on Jan. 4, 2013, at St. Joseph's Hospital after a lengthy illness.
He was born Sept. 3, 1940, on a farm close to Iona, Minn., to Raymond and Kathryn (Bulfer) Crowley. He was joined in marriage on Aug. 27, 1967, to Patricia Ann Palmer.
Wayne entered the Air Force in 1960 and graduated from Officer Cadet School in 1961. He served until 1969 when he was discharged from active duty in Tacoma, Wash. Wayne and Pat moved to Pine River in 1969 where he farmed. He joined the Air National Guard in Minneapolis in 1970, flying to numerous countries around the world, until he retired in 1982 as lieutenant colonel. Wayne served on the Walden Township Board for 25 years. He lectored at Our Lady of Lourdes Catholic Church. Wayne enjoyed farming, caring for his cattle and working on tractors. His favorite past-time was visiting with friends and family and he was a great storyteller. He loved spending time with his grandchildren.
He will be greatly missed by his wife, Pat; son, David, and daughter-in-law, Tina; grandchildren, Noah, Kyara and Shane of Pequot Lakes. He is survived by his mother, Kathryn, Fulda, Minn.; and siblings, Frank (Nadie) Crowley, St. Paul, Joanne (Tony) Mussi, Mesa, Ariz., Ellen (Ken) Anderson, Foley, Minn., Bob (Lee) Crowley, Iona, Minn., Bill (Terry) Crowley, Iona, Minn., Colette (John) Struthers, Hazelton, Idaho, and Ron (Sharon) Crowley, Spirit Lake, Iowa; many nieces, nephews, grand-nieces and grand-nephews.
He was preceded in death by his father, Raymond Crowley, and a stillborn son.
Services were at 10:30 a.m. Wednesday, Jan. 9, at Our Lady of Lourdes Catholic Church, Pine River. Visitation was from 4-6 p.m. Tuesday, Jan. 8, at Kline Funeral Home in Pine River and continued one hour prior to the Mass at church on Wednesday. Burial with military honors were at 2 p.m. Wednesday at the Minnesota State Veterans Cemetery near Camp Ripley. In lieu of flowers memorials are preferred to the donor's choice of charity.
Arrangements were with Kline Funeral Home, Pine River.


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forum: Food & Drink
Pages: 1 | Home » Food & Drink » Magimix magitips??
#1 Thu 25 Oct 12 6:22pm
- Member
- Member since Thu 25 Oct 12
Magimix magitips??
watching Jamie tonight on 15 min meals, he's whizzing up a fab sounding strog...however he's slicing the gherkins and onions through a magimix/kenwood blender type thing on slice.
Ok the gherkins i understand as he crams them in the tube standing up = lovely gherkin slices but onions??? I cant make onions fit in my ... kenwood chef... thingy's tube...its just not onion shaped...yet Jamie seems to get lovely thinly sliced onion rings out of his...tv trickery or am I doing something very wrong???
#2 Thu 25 Oct 12 7:33pm
- Forum super champ Occupation avoiding housework
- From The land of song.
- Member since Tue 04 Oct 05
Re: Magimix magitips??
Welcome to the forum iminei
No your not doing anything wrong . I have to chop the onions into suitable sized pieces to fit into through the tube on my magimix.
Some magimix's ( the XL range )have a larger feed tube on the lid --and these might fit a smaller onion through .
My main tip for using a magimix's or other food processor is ... Leave it always on the kitchen work top/counter as that way it will be used often, once they go in a cupboard they are an effort to get out and so don't get used so often.
#3 Thu 25 Oct 12 8:22pm
- Forum super champ
- From Newcastle, Australia
- Member since Sat 10 Mar 07
Re: Magimix magitips??
Hi and welcome to the forums.
I second what Mummza has said. My bench space is tight and my Magimix does hide in a cupboard so I don't use it as much as I should/could.
Good luck and happy cooking
#4 Mon 05 Nov 12 6:25pm
- Member
- Member since Thu 25 Oct 12
Re: Magimix magitips??
Thanks all, sometimes I feel like I'm going mad...but its good to have confirmation I'm not!!
Pages: 1 | Home » Food & Drink » Magimix magitips??


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Wow, that is like *straight* down....ReplyDelete
That's a long way down!! big ship too!ReplyDelete
Jill- I know you said you were taking a break from blogging. I just wanted to say that I miss your descriptions of your life and adventures. Your blogings were a great start to my day. The pictures are awesome - as everyone has said....but I miss your added words. Enjoy your break from Anon critizism but please come back to the rest of us - who enjoy your blogging...soon!ReplyDelete
Jill, your photos and life are an inspiration. Thanks for blogging. Keep working on your friend who has become consumed by work. Eventually, he will come back around to what is important in life. ~Missoula SheepheadReplyDelete
Hiya Jill; As always you've got some great pics; good on ya, mate.ReplyDelete
Just ignore the trolls, and don't let them get to you. While you are out enjoying life and LIVING, those nasty folk are hunched over their keyboard 20 hours a day trying to find someones life to make as miserable as their own. Fortunately, they won't succeed with you and Geoff.
If you need any colourful parrot pics to help brighten your day, you know where to look (I've got some cool ones up).
cheers from Oz,
Thanks all. I'm just taking a short break from the aggressive journaling. It's been refreshing actually.ReplyDelete
Doctor S. - The trail starts just outside downtown Juneau. I made it to about 2,200-2,300 feet before the possibility of avalanche danger and my lack of an ice ax to arrest potentially disastrous falls turned me back. All the mountains in Juneau are like this, dropping straight into the sea. That's why the summer hiking here is so epic and good mountain bike trails are almost nonexistant.
About that link ... I haven't updated my blogroll in a long, long time. But I'll try to get around to it soon.
Wow, spring in May and it's still possible to snowboard overthere...ReplyDelete


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Frasier to bring comedy magic to Pequot Lakes
The comedy magic of Jerry Frasier will offer a variety of fun for folks of all ages at 7:30 p.m. Saturday, Jan. 12, in the Pequot Lakes High School auditorium.
Frasier started performing at a young age in Duluth. He designed, built and produced his first large-scale illusion show at age 16 and has been entertaining audiences all over America ever since.
With more than three decades in the entertainment business, Frasier is one of the nation's top touring magicians.
Frasier would say he is doing what he was meant to do, both practically and creatively — bringing out the best in people, whether that is his wife and three children, or his family and friends, or an audience of 500.
"My show is fast and fun, but it is only purposeful and entertaining to the degree that it connects with people in a real way and makes a lasting memory," he said. "The ordinary can be made extraordinary with the right people, a live audience ready to have a great time."
Frasier's energetic comedy magic is infused with his trademark, distinctive voice and inspirational sensibility.
Tickets will be sold at the door starting one hour before show time. Ticket reservations may be made by calling the Pequot Lakes Community Education office at 218-568-9200.
Tickets are $12 for adults, $10 for seniors (age 60 and older) and $8 for youth (age 18 and younger).