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Lester Freamon
|Lester Freamon
|First appearance
|"The Detail" (episode 1.02)
|Last appearance
|"–30–" (episode 5.10)
|Created by
|David Simon
|Portrayed by
|Clarke Peters
|Baltimore Police Detective
Major Crimes Unit (seasons 1-5)
Homicide (season 2, season 4)
Lester Freamon is a fictional character on the HBO drama The Wire, played by actor Clarke Peters. Freamon is a detective in the Baltimore Police Department's Major Crimes Unit. He is a wise, methodical detective, whose intelligence and experience are often central to investigations throughout the series, particularly with respect to uncovering networks of money laundering and corruption.
Character background and plot relations[edit]
Freamon is a veteran of the force who establishes reputation as what Bunk Moreland calls "natural police" for his instincts, tenacity and intelligence. Before joining the force he served in the military. It is revealed in season 2 that he had fought in the Vietnam War. His first major unit was Homicide, but in 1989, acting against the orders of the Deputy Commissioner, he charged a politically connected fence to coerce his testimony in a homicide case. Though the case was successfully closed, the Deputy still had Freamon transferred to the Pawnshop unit as a punishment – after being told by Freamon that the Pawnshop unit was the one place he did not want to go. Freamon eventually spent thirteen years ("and four months") in the assignment, until he had been completely forgotten by management. Deskbound for more than a decade, Freamon began making dollhouse furniture, a hobby which provides him with a substantial supplemental income, but also contributes to his eccentric reputation among fellow police. At the end of the series it was revealed that Freamon had joined the department in 1974 or 1975, having worked 32½ years at his retirement. Coincidentally, Freamon had joined the department around the same time as Bill Rawls, Ervin Burrell and Howard "Bunny" Colvin (both of whom joined in 1973) yet had never obtained rank, focusing solely on police work.
Season 1[edit]
When the initial Barksdale detail is formed, Freamon is one of those transferred in because he was viewed as a useless "hump", and the senior management have no intention of providing good detectives who would make a substantial case. When Polk and Mahon fail to find a good photo of Avon Barksdale, Freamon takes a cue from an offhand comment from Kima Greggs and tracks down a photo of Avon at a boxing gym, finally giving the unit a face to put to the name. He further impresses his colleagues when he locates D'Angelo Barksdale's pager number at an abandoned stash house. Impressed by Freamon's capabilities, Jimmy McNulty inquires about him in a conversation with Bunk who tells him Freamon is an ex-homicide detective. Later, while at the bar with Freamon, McNulty finds out that he was sent to the Pawn Shop unit for thirteen years (and four months) because he angered the then-Deputy Ops. Freamon then warns McNulty that he will probably suffer a similar fate at the conclusion of the case.
Freamon proves himself adept at building a case through the use of a wiretap; he recognizes patterns of pager messages and telephone calls, which lead to several breakthroughs in the Barksdale case, most notably finding the main stash house in Pimlico. He also leads the investigation into the Barksdales' financial records and uncovers their various political connections, instructing Leander Sydnor and Roland Pryzbylewski in the mechanics of following the paper trail. He also recruits Shardene Innes, one of the dancers in the Barksdales' strip club, as an informant, beginning a romantic relationship with her in the process.[1]
After Greggs gets shot, Freamon tracks a page made by Wee-Bey Brice, one of the shooters, to a pay phone where he finds evidence implicating the other shooter, Little Man. He then uses a contact from his pawn shop days (now working for a phone company) to trace call patterns and pinpoint Wee-Bey's whereabouts, leading to his arrest and conviction.
Following the dissolution of the detail, Bill Rawls notes Freamon's competence as a detective and transfers him back into Homicide. Rawls makes room for Freamon in Homicide by dumping McNulty to the Marine Unit in the fashion that Freamon had predicted.
Season 2[edit]
Freamon is now partnered with Bunk Moreland, and they are quickly recognized as the best detectives in Homicide. Landsman has them assigned to take on the case of fourteen Jane Does. They get detailed Beadie Russell, the officer from the Port Authority who had initially found thirteen of the bodies in a shipping container, as a liaison for the investigation. They determine that the women in the container suffocated after the air pipe was deliberately closed off and a fourteenth victim, killed and thrown overboard the previous night (and whose body was picked up by McNulty), was later tied to the case.
Freamon and Bunk travel to the Philadelphia port where they detain the vessel that had delivered the container to Baltimore. They attempt to question the crew, but none of whom admit to speaking English. They eventually let the ship go after learning that two crewmen had jumped ship after Baltimore. Based on the few facts they had, Freamon and Bunk deduce that the women were prostitutes being smuggled in from overseas, that one of the girls was murdered by a sailor after refusing sex, and that the rest were killed for witnessing the crime. The killer is one of those who fled (and in fact has been killed off by Spiros Vondas on The Greek's orders), leaving the investigation at a dead end. Freamon and Bunk are severely rebuked by a frustrated Rawls for releasing the ship without getting statements.
Freamon is relieved to be assigned, at Daniels' request, to the detail investigating Frank Sobotka and the dockworker's union. Though he continues to assist Bunk and Russell in the Jane Does, his primary focus became the investigation of smuggling through the Baltimore ports. On Beadie's advice, Freamon convinces Daniels to clone the port's computers to track container movements. They are able to follow containers being moved illegally to a warehouse, ultimately linking Sobotka to the criminal activities of The Greek. The investigation closes with several arrests and, in the process, Freamon identifies a dismembered body killed by The Greek's crew as being one of the crewmen who jumped ship. Bunk and Freamon solve the Jane Doe homicides after Sergei Malatov, facing a possible death sentence, gives them the details they needed, and Landsman and Rawls are again content with the Homicide unit's clearance rate.
Season 3[edit]
Freamon stays with Daniels in the now-permanent Major Crimes Unit, building a case against their assigned target, a drug dealer named Kintel Williamson. Throughout the Season, Freamon acts as a mediator between Daniels and McNulty. McNulty clashes with Daniels over the investigative targets and is urged by Freamon not to attempt any insubordinate moves, as Daniels had gotten McNulty out of the marine unit. When the unit's focus is returned to the Barksdales, Freamon is stumped by the new strategy of using disposable cellular phones, finishing their pre-paid minutes before a wiretap can be approved. He masterminds a scheme wherein he goes undercover as a con artist selling illegally recharged disposable phones (already wiretapped) to Bernard, a Barksdale soldier that Bubbles is acquainted with. Avon Barksdale himself gets caught in a safehouse filled with illegal weapons and returned to prison, though an also-implicated Stringer Bell is killed before he could be arrested.[2]
Season 4[edit]
With Daniels being promoted to Major, Freamon is now the guiding force behind the Major Crimes Unit. The unit is running a wiretap on the Stanfield Organization, though Freamon is disappointed that Stanfield's lack of discipline is making the investigation too easy. Meanwhile, he continues to follow the Barksdale money trail, subpoenaing the financial records of state senator Clay Davis and property developer Andy Krawczyk. Freamon wrongly believes that Mayor Royce would not risk interfering with a criminal investigation to help them, because of the upcoming election. Feeling pressure from both, Royce angrily goes to Burrell and Rawls and forces them to deal with it. Burrell asks who is responsible for the subpoenas and Rawls correctly assumes Freamon as the lead instigator, as McNulty has left the MCU. In order to appease Royce, Rawls concludes that "proper supervision" will keep the unit under control and prevent them from moving forward. He installs a new commander, Lieutenant Marimow, aka "The Unit Killer", who immediately butts heads with Freamon by attempting to bring down the wiretap. Freamon is sent to Rawls who correctly assumes Freamon is willing to go to Judge Davis to keep his wiretap running. Rawls, recognizing Freamon's past instances of angering the department's senior commanders, points out Freamon's "gift for martyrdom" and instead subtly threatens his protégés Greggs and Sydnor, whom he claims will be the victim of Freamon's mistakes. Freamon agrees to allow the wiretap to be disconnected, but refuses to work under Marimow.
Out of respect for his shrewd investigative tactics, Rawls transfers Freamon back into the Homicide Unit, where Bunk has been investigating the murder of Stanfield drug dealer Fruit and the disappearance of suspect Curtis "Lex" Anderson. They both recognize that Stanfield likely had Lex killed in retribution, but are unable to find the body anywhere, as the body has been sealed up in a vacant. Freamon further observes that Stanfield is not tied to any murders since the Barksdale gang war ended, and begins to scour Baltimore for any trace of the bodies he knows must be hidden somewhere.
Herc unwittingly provides Freamon with a key clue, a nail gun he noticed when he pulls over Chris Partlow and Snoop. Pryzbylewski, now a teacher, provides second-hand information through one of his students, Randy Wagstaff, who knows where Lex was killed. While checking abandoned row houses in that immediate area, Freamon notices that one of the doors was nailed in while the others were screwed shut, and realizes that Lex's body must be in that house. He further concludes that the Stanfield Organization is leaving bodies in row houses all over the City. With the nails identifying which houses are doubling as tombs, more than twenty bodies are found.
Daniels, now a colonel gaining political traction, regains control over the Major Crimes Unit. He offers Freamon carte blanche, including the right to pick his own commander. Freamon assembles his team, and begins investigating Stanfield again, but Stanfield has been mentored by Proposition Joe, and is no longer as sloppy as he was.[3]
Season 5[edit]
Freamon reconstitutes the Major Crimes Unit under the command of Lieutenant Jimmy Asher. The unit includes Jimmy McNulty, Kima Greggs, Leander Sydnor and Kenneth Dozerman. Initial investigations into the vacant house murders fails to provide enough evidence to bring charges against the Stanfield Organization. Freamon elects to settle into a long investigation and begins daily surveillance of Marlo Stanfield. Stanfield becomes aware of the ongoing investigation and curtails his violent activity and limits his discussion to face-to-face meetings. The unit becomes dissatisfied when fiscal problems at city hall lead to the withholding of over-time pay. The unit is eventually closed down to save funds. Freamon is detailed to the State's Attorney's office to continue to prepare a case against corrupt state senator Clay Davis. Sydnor joins him in the detail and they report to Assistant State's Attorney Rhonda Pearlman.[4][5]
Freamon heralds the Davis investigation as a career case but is unable to let go of the work he has done on Stanfield. Freamon continues surveillance of Stanfield in his own time and is pleased to find that Stanfield is already "dropping his guard" now that he is no longer under observation. Freamon and McNulty meet with FBI agent Terrence Fitzhugh seeking federal support for a renewed Stanfield investigation but have no success.[6][7]
McNulty decides to secure funding for the Stanfield investigation by creating the illusion of a serial killer to draw media attention to the police department. Bunk Moreland is outraged that McNulty is interfering with crime scenes and falsifying case notes as part of his plan and enlists Freamon to talk sense into McNulty. McNulty has faked the strangulation of a homeless man who probably died of an overdose. Bunk's involving Freamon backfires when Freamon decides that McNulty hasn't gone far enough and suggests that he should make it more media-friendly by sensationalizing the killer.[8][9]
Sydnor uncovers evidence that Davis has lied on a mortgage application and Freamon realizes it is significant enough to file federal charges. Rupert Bond decides not to file the new charge as passing the case over to federal prosecutors would cost him the opportunity to raise his political profile. Bond has Pearlman hold a grand jury deposition for Davis and stages a photo opportunity as Davis leaves the court house to mark Davis as his target. Davis is acquitted following an incredible performance on the witness stand. Lester tries to get the U.S. Attorney's office to prosecute Davis for lying on his mortgage application (information Bond did not use in the failed city prosecution); while the office declines because Davis is now a hero in Baltimore, Lester uses the information to blackmail Davis for information about a leak at the courthouse.
McNulty and Freamon collaborate on raising the profile of their fake serial killer, resulting in Freamon adding a sexual motive and supplying a set of dentures to create bite marks on the "victims". They conduct actual canvassing among the homeless as a cover. Freamon also recruits his old patrol partner Oscar Requer to look out for recently deceased bodies of homeless men. They soon have their next fake victim and McNulty mocks up the crime scene and mutilates the body to imply another murder.[10]
When Lester gets a hold of Stanfield's cell phone (via a loop from Vondas to Marlo to Levy to Herc to Carver to himself), he sets up an illegal wiretap on the phone but is initially surprised to find no conversations are taking place on it. Lester learns Marlo's cellphone is transmitting pictures of clocks and tries to break the code. When management provides more money for the fake serial-killer investigation, which McNulty redirects to the Stanfield investigation, more surveillance officers are added and Sydnor works out that the clock code is relaying location information for face-to-face meetings. Lester uses the code to the bust a re-supply for the New Day Co-Op members in which most of the Stanfield organization is arrested and a large quantity of heroin is confiscated.
Lester is upset that McNulty told Kima about the fake serial-killer plan. Kima informs Daniels of the hoax. After Daniels and Pearlman look into it and discover the illegal wiretap and realize how damaging it will be to the Stanfield case, they inform Carcetti. Lester's fate is sealed along with McNulty's. Pearlman tells them they will not face jail but they are finished as police officers. Lester laments the loss of tracking Marlo's money trail, but takes the retirement, makes peace with Kima, and is last seen in the end-of-season montage putting together dollhouse furniture in the company of Shardene.
Critical response[edit]
Entertainment Weekly named Freamon one of the five most interesting characters in season four.[11] Television critic Alan Sepinwall has, on several occasions, stated that Freamon is his favorite character.
- ^ Dan Kois (2004). "Everything you were afraid to ask about "The Wire"". Salon.com. Archived from the original on 2006-11-19. Retrieved 2006-07-12.
- ^ "Org Chart - The Law". HBO. 2004. Retrieved 2006-07-22.
- ^ "Character profile - Detective Lester Freamon". HBO. 2004. Retrieved 2006-07-22.
- ^ Joe Chappelle (director); David Simon (story and teleplay), Ed Burns (story) (2008-01-06). "More with Less". The Wire. Season 5. Episode 1. HBO.
- ^ "The Wire episode guide - episode 51 More with Less". HBO. 2008. Retrieved 2008-01-22.
- ^ Ernest Dickerson (director); William F. Zorzi (story and teleplay), David Simon (story) (2008-01-13). "Unconfirmed Reports". The Wire. Season 5. Episode 2. HBO.
- ^ "The Wire episode guide - episode 52 Uncomfirmed Reports". HBO. 2008. Retrieved 2008-01-22.
- ^ Scott and Joy Kecken (directors); Chris Collins (story and teleplay), David Simon (story) (2008-01-20). "Not for Attribution". The Wire. Season 5. Episode 3. HBO.
- ^ "The Wire episode guide - episode 53 Not for Attribution". HBO. 2008. Retrieved 2008-01-22.
- ^ Dan Attias (director); Ed Burns (story and teleplay), David Simon (story) (2008-01-27). "Transitions". The Wire. Season 5. Episode 4. HBO.
- ^ Neil Drumming (2006-09-15). "High Wire Act". Entertainment Weekly. Retrieved 2006-09-27.


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Another scintillating proof that it takes a Canadian or an American living in Canada (distance is essential) such as Gil Troy to make poignant and astute analysis of America and Americans:
The football great Rosey
Grier sang It's All Right to Cry, encouraging boys to show their emotions, too, because "crying gets the sad out of you." A pre-disco Diana Ross sang When We Grow Up, reassuring youngsters, "Well, I don't care if I'm pretty at all/And I don't care if you never get tall/ I like what I look like and you're nice small/ We don't have to change at all." Alan Alda and Marlo Thomas performed William's Doll, with William ultimately being vindicated after being taunted by his friends: "a doll, a doll, William wants a doll."
All this delightfully iconoclastic feminist propaganda paved the way for an unmarried 50-year-old woman to become what she dreamed of becoming.
And yet, Ms. Kagan's résumé seems too perfect. She may have forgotten the essential message of Free to Be … You and Me's title song: "Every boy in this land grows to be his own man. In this land, every girl grows to be her own woman." This woman, who posed in judicial robes for her Hunter College High School
yearbook, may have been too calculating in climbing to the top. She has taken remarkably few public stands, entered into surprisingly few public controversies for a woman of her prominence and power.
I have to admit that I'm starting to be troubled by the fact that I don't know anything substantive and relevant about Elena Kagan that would tell me not that she would be a competent justice, but rather one that would be in the mold of Justice Stevens and stop the US Supreme Court's worrisome tilt to the right. Vacuity here is starting to become dangerous because it means two things. The first is that being on the left on legal issues and expressing those views is a bad career move. The second is that the right has won when it comes to the Supreme Court politics for Liberals and moderates (non Conservatives) have to guess when it comes to a Supreme court nominee that is appointed by a Democratic president and to trust that the judgment of the president is infallible

subset: commoncrawl


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The 2 1/2-year-old Frogs Organic Bakery on Oracle and Ina roads is moving to Los Angeles.
The French bakery, with head chef Jean-Luc Labat in the kitchen, will close after Friday; it's closed today and Tuesday and reopens at 7:30 a.m. Wednesday. Hours: 7:30 a.m. to 4 p.m. Wednesday through Friday.
Frogs has been baking French pastries and breads and crafting gooey, rich grilled sandwiches and hearty soups since December 2010. In a note posted on its Facebook page, it said the bakery's last day would be Friday. No reason was given for the move.
"It is at the same time sad to leave such wonderful people in the Tucson area and also exciting for the Frogs team to meet a new challenge" in the Los Angeles area, the note said.
Frogs is co-owned by Labat and his wife, Isabelle, and fellow Frenchman Marc Lory.
It is located at 7109 N. Oracle Road at Ina Road, in the Casas Adobes Plaza.Details: 229-2124 or here.
Read more restaurant news in Thursday's Caliente.


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Hungarian Kiffles
Kiffles are traditional Hungarian cookies made from cream cheese dough and filled with various flavors of pastry filling. They're delicate, rich and a beautiful addition to any holiday cookie platter. Being of Hungarian descent, kiffles (kiflis) have always been on hand at our family gatherings during the holidays. They take some work to prepare, but one bite will prove they're well worth the effort.
Hungarian Kiffles / Kiflis
Prep Time: 1 hour 15 minutes Cook Time: 15 minutes Yield: 8 to 12 dozen
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Yield: 8 to 12 dozen
- Ingredients:
- 2-1/4 cups all-purpose flour (plus more for rolling)
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup (1/2 lb) unsalted butter, softened
- 2 to 2-1/2 cups cake and pastry filling (two 12-ounce cans - see notes below)
Prepare the Dough:
Whisk the flour and salt together in a medium bowl and set aside.
Beat the cream cheese and butter with an electric mixer on medium speed until very smooth and creamy, 2 to 3 minutes.
Reduce the mixer speed to low and add the flour mixture, 1/4 cup at a time, mixing just until combined. The dough will be quite moist, but not sticky.
Turn the dough out onto a lightly floured surface and flatten into a square approximately 1/2-inch thick. Cut into 4 equal pieces and wrap each separately in plastic wrap. Refrigerate until firm, a minimum of 2 hours.
Roll and cut the Dough:
Preheat the oven to 375°F and position a rack in the center of the oven. Line a large cookie sheet with parchment paper.
Remove one portion of the dough from the refrigerator and place it on a liberally floured surface. Dust the top of the dough with flour and cover with a sheet of wax or parchment paper. Working from the center toward the corners, roll the dough out to an 1/8 inch thick square. It should measure about 9 inches.
See our instructions below for how to roll your dough into a perfect square.
Using a pastry wheel or a sharp knife, cut your dough both lengthwise and crosswise into small squares. Your total yield will depend on how large you make them. We recommend 1-1/2 to 1-3/4 inches.
The best way to keep the size even is to use a ruler and mark all 4 sides of the dough square at intervals with the tip of a knife. You can use the handle of a spatula to guide you as you cut to keep your lines straight as well (similar to drawing straight lines on a sheet of paper).
Fill and Seal the Kiffles:
Working as quickly as possible, place a small mound of filling (about 1/2 to 3/4 teaspoon) in the center of each square. If the filling flavor you're using is relatively smooth you can spoon it into a small freezer bag, snip off a tiny bottom corner and squeeze the filling onto the squares. This works particularly well with the poppy and almond flavors.
Lift two opposite corners of the dough over the filling and gently pinch them together. Fold that "point" over to one side, moisten the tip of your finger with a bit of water and smooth it down gently on one side of the kiffle. This prevent the kiffles from popping open as they bake.
Note: The various filling flavors spread a bit differently during baking so you may want to fill a few "test" kiffles and bake them to gauge the right amount of filling for each type.
Bake the Kiffles:
Arrange the kiffles 1 inch apart on the parchment lined cookie sheet. Bake until barely golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute, then carefully transfer the kiffles to cooling racks.
Repeat the process with the remaining 3 portions of dough, using different filling flavors if desired.
How to Store Kiffles:
Store kiffles between layers of waxed paper in a tightly closed container and refrigerate. Bring them to room temperature (30 minutes out of the fridge), arrange on a plate and dust lightly with powdered sugar just before serving. It's not advisable to top them with powdered sugar before storing.
Makes 8 to 12 dozen
How To Roll Your Dough Into a Perfect 9-Inch Square:
Cut a sheet of parchment paper 15 inches wide by 18 inches long. Fold 4-1/2 inches of each short side toward the middle. Make sharp creases and unfold.
Fold 3 inches of each long side toward the center. Make sharp creases there as well and you should have a well-defined 9-inch square in the center of your parchment paper.
With the flaps facing up, dust the parchment liberally with flour and place a portion of dough in the center of the square. Dust the top of the dough with flour as well, then fold the parchment along your creases to make an "envelope" around your dough.
Place it on your rolling surface, flap sides down and roll the dough from the center toward the corners as directed above. Remove the dough carefully to avoid tearing.
Note: Because of its high fat content, this dough requires a fair amount of flour on your rolling surface.
Nutrition Info:
Nutrition Information (per cookie):
82 calories;
4g fat;
12mg cholesterol;
37mg sodium 10g carbohydrates; 0g dietary fiber; 4g sugar; 1g protein
About the filling:
It is very important that you use fillings that are made specifically for pastry. Pie filling will be too loose and jams and preserves can produce unpredictable results.
We've always used Solo Brand Cake & Pastry Filling and have never been disappointed. Solo makes a variety of flavors in 12-ounce cans. Prune (lekvar in Hungarian) and poppy seed are the most traditional Hungarian choices. Pictured here are poppy seed, cherry, almond and apricot.
Special Note to Commenters: Recipes such as this vary from family to family and region to region, and they continue to evolve as they are passed down through the generations, often depending on changes in personal tastes, access to ingredients and sometimes even dietary restrictions. We welcome constructive feedback about recipe variations and family traditions, but insulting, purely contradictory comments will not be published.
Just For Fun: Baking Kiffles - In Miniature!
The handcrafted miniature scene (1-inch scale) below was created by my daughter and co-editor Erika Pitera. You can see more of her fabulous miniature food creations on her website, The Petite Provisions Co.
Best tools for making kiffles:
Baking a batch of kiffles can be a bit of a project, but having the right tools for the job can help you pull it off without a hitch. These are a few of our favorites.
Filed under: Cookies, cake and pastry filling, cream cheese pastry
SOURCE: MyGourmetConnection.com
comments & replies
great cookies! thanks for sharing!
merry christmas and happy 2009
My Taste Heaven
We sprinkle powdered sugar on ours
Me, too! love the prune and apricot!
those look delicious... the only thing is, where do you get pastry filling? i have never seen it so I was thinking i could make my own using jam and possibly thickening it up by cooking it down a bit or something.
Always make your own lekvar! (Hungarian fruit paste) Lekvar is great and so easy to make. I make prune and apricot lekvar (sometimes peach, but those two are the best). Also, Hungarian poppy seed filling is scrumptious. Go for it.
I am Hungarian. Lekvar was sold in our family market and it is prune by nature. Apricot and walnut are entirely two different fillings, but both taste great.
try looking at your local deli at the market.. they sell apricot, raspberry and the lekvar in containers...
I found the Solo filling that was mentioned in the recipe in my local Giant Foodstore. It was in the baking section next to the pie filling and pumpkin puree... it was on the bottom shelf and semi hidden, so keep that in mind :)
Wow, my granddaughter has a social studies project that involves family customs. One of the millions of traditions we have is making cookies. We have drawn the recipes only from family or recipes that we make up ourselves. My husband's Mom lived in Allentown, PA, and every Christmas she made gazillions of kiffles. Who knew they were a part of PA culture from Austrian-Hungarian-Slovak traditions. Now my oldest daughter has gotten very good at duplicating Grammie's Kiffles. I don't know if I would have had the patience to make them, as they are very time consuming, and of all the cookies we make, she is happiest when she finishes the kiffles. Grammie always bought the filling, apricot was everyone's fav, in the Farmer's Market in Allentown, PA, as it was just "apricots," no sugar added. So now I make it that way. Buy a bag of dried apricots (buy good ones, they are not so dry), add water and gently boil. Keep adding water just enough to not have the bottom burn, keep cooking until the apricots are mush. Add nothing else. When they are all mushy, beat them with anything. There you have it...Grammie's apricot filling. She also made what she called nut rolls. It was a HUGE kiffle, and you can use the prunes that Solo makes, or I guess make then the same way I make the apricot. I have never made that. The walnuts she ground, mixed with egg white and sugar. Not so much sugar. She believed in something tasting like the main ingredient, not sugar. Love to everyone who had a grandmother, mother who cooked with or for them. It makes me know how loved I was.
My grandmother was Italian and my mom, aunts, grandma would get together and bake tons of Christmas cookies each year. They put a lot of time and love into their cookie baking. They did this for all of us to share and enjoy. Love spoken here.
Hi My grandmother was from New Tripoli PA she was Pennsylvania Dutch right outside of Allentown and this is her exact recipe.
We have a lot of fun getting together to make these and they are worth the work! Apricot is our favorite.
Most grocery stores have Solo filling. It's usually near the cans of pie filling.
Dried apricots diced in a food processor, them put in a slow cooker. Add enough water to just cover, cook on low heat. May need to add a little more water as it cooks. Can use an immersion blender to ccompletely puree. The mixture does not burn in the slow cooker as it might when done on a stove.
Our local supermarket chain regularly carries Solo pastry fillings, which is the brand we used. These fillings are usually available in grocery chains - check here for a location near you:
Also, the fillings are available for purchase online from Amazon.com.
These look just like the Slavic Kolachy my family makes every year. The dough also contains cream cheese and butter. I make different fillings out of dried fruit rehydrated with water and cooked until soft. We always have prune with cinnamon, apricot, and cranberry orange for the holidays but you are only limited by your imagination and the dried fruit available at your local grocery store. Mine are filled, rolled and folded. They are addictive! I made 14 dozen this Christmas.
Amazing pastries, they just look like fun and tasty too...very colourful and excellent photography ...thanks for sharing...Saw you on FoodBuzz
I love these! My in laws make Hungarian Cookies every year, and they look just like this. We use apricot, raspberry, and poppy seed fillings, and YES! we use the Solo brand too. My mother-in-law insists on it :) Gorgeous pictures!
Thank you so much for posting this recipe. My late grandmother passed away very suddenly (in a matter of weeks after being diagnosed with cancer) She was the youngest of 8 siblings first generation hungarian american. As these recipes generally go nothing was written down and I have spent a good deal of time trying to match up recipes and what I remember in steps while cooking with her. These were one of my favorite as a child (she used to make some filled with nut roll filling as well, yum yum) I plan on piecing these recipes together in a cookbook with family photos for my daughter. Thanks again as I never knew their actual name, they were always Nana's hungarian cookies!
Jen, was your grandmother's last name Kolatt? My mother in law (Loretta) talked about how her mother Elizabeth was the oldest of 8 first generation Hungarian siblings. I'm wondering if it's the same family.
If you want to make kiffles ahead and freeze them, here are the guidelines: Place wax paper between layers to prevent sticking and freeze in an airtight container for up to 3 weeks.
I have been making kiffles since I was a young girl and walnut kiffles are one of my favorites! Off hand, all you have to do is beat egg whites, sugar and vanilla then fold in the ground walnuts. We would also make walnut roll using the same dough and filling. Hope this helps.
Jess if would be willing to share your recipe I would be thrilled. My mother always made the one with nut filling when I was a child. She has since passed and none of us have her recipe :(
Jess how many eggs, sugar and vanilla do you add. I've lost my recipe for the walnut mixture.
My mom used to make these with a nut filling made of finely chopped pecans, a bit of sugar and just enough cream to hold the nut mixture together. And of course the traditional apricot filling (boiling down dried apricots until they form a thick paste). In my opinion, the pastry fillings don't have the same rich flavor as those made from scratch.
HI, My grandmother was from Rohrbach An Der Teich, Austria. It's right near the border of Hungry and at one time was part of Hungry.
I grew up on these cookies and have made them every year since I was 25 (now 70). My grandmother also made the bread that was rolled with nuts, fruit filling, poppy seed, etc. I loved her Kraut Flakel which was caramelized cabbage and flat egg noodles. Also loved her paprika chicken and dumplings (dumplings made with chicken livers).
You wouldn't happen to have any of those, would you?
My cookies will not stay closed no matter what I do. Pinch, fold over, etc, etc.
Any suggestions? They look like little pies instead of cookies.
Spread a little egg white on the very edges of the little squares, after adding the filling. It helps to make the dough stick together.
maybe your dough is too thick.. it should be rolled fairly thin...i spread the filling all over the little square and roll it up starting at one corner like a cigar.. then I roll it in granulated sugar. makes it have a crunchy topping on it.. don't need to use powdered sugar. any more problems just ask... my grandmother taught me how to make these... and she was the best....
I grew up with these cookies and we called them "hungarian cookies" or "hunkie cookies".
My mom used to make these on Christmas Eve day fresh and always made her own apricot jam to use.
We have kept the tradition for my family also. My husband insists on these cookies each year!
These are so delicious and pretty! I love the raspberry filling, especially.
These cookies were called "kolaches" (pronounced klach-keys) by my entire in-law family members. They were of Ukrainian/Polish descent. I love to use WONDRA flour (but it's a little tricky to work with) to bake these. They come out especially delicate when you use Wondra flour! And also I have successfully made these with CHEESECAKE filling, only I make it thicker)!
I grew up with these cookies. At every holiday these were always at my grand mothers kitchen table,I had lost her recipe but now tradition goes on with this recipe. It's exactly as I remember "nanny"s. Thank you!
This recipe has been lost since my Grandmother died seven years ago. She always made kiffles and kulatch for holidays. I have been looking everywhere for the recipe. As you know the "old school bakers" never measured. My grandmother would use her hand for measuring. I miss her so much. I will now start making these hungarian cookies and dedicate them to my nugmama.
My mother made these cookies every year for Christmas. She added a little extra touch though. Dip the top of the unbaked cookie in whipped egg white and then into a mixture of finely ground walnuts and sugar. Bake as directed above. Makes a crisp nutty crust on top. Delicious!
This is how my nana did them!
Kiflis are the supreme pastry in this house. Have been making them for 40 years at least. Aunt Jean's (she died last year at 102) has eggs and sourcream…..harder to work with but exquisite, Aunt Pauline's (also passed away) are so much easier with just cream cheese/ butter/ flour.
Merry Xmas! Jane
I can't find my Hungarian cookie recipe. I have it but it's on a floppy disk. I've made the cookies for years, my mother and grandma before me. My recipe is similiar. We called them Oleo Cookies. You use a lot of oleo. In my recipe, you make the dough, roll it out, spread little pieces of oleo on half the dough, fold the dough, spread more oleo, fold and spread again. Ref for about an hour, take out, roll out again and spread the oleo the same way as before. Ref, take out and roll out. This time you cut the dough in little squares and put your filling on. Fold like your is, and bake. We used ground walnuts and sugar for filling or German prune preserves. When I find the recipe, I'll post it. We also had Colach but it was a bread roll with walnuts and sugar. Looked like a cake roll, sort of.
Why cream cheese and not following the traditional sour cream recipe? To keep closed, use a drop of egg wash.
Easy way to make dough: 1/2 of dough recipe at a time mixed in the food processor: 1 cup of flour, 1 stick real butter, 4 oz. cream cheese. Process till ball forms (so easy). Repeat recipe without washing the equipment. I roll into sm balls. Next day roll each ball out in 10x sugar fill with a little pineapple jam, roll up jelly roll fashion and shape into a crescent before baking. If using a nut mixture- ground walnuts, sugar and egg white.
My mother is Austrian and has always made kifli. Her mother had made a cheese filling and poppyseed. I grew up with the walnut filling. My dough, though, is made with sour cream. The dough is very silky and soft. My mother also used yeast sometimes.
We made a Slovakian version using sour cream, not cream cheese in the dough. Also, all cookies are brushed with whipped egg white before going into the oven.
Filling was the preferred cooked apricots, or walnuts (crushed and mixed with egg white and sugar), and lekvar (prune).
My husbands' family were Hungarian and I wish to learn more of some dishes.
I was wondering if i could roll the dough and cut into piece stack in parchment paper in the fridge over night then bake the next day? this would make the baking process easier on me.
We made a Slovakian version using sour cream, not cream cheese in the dough. Also, all cookies are brushed with whipped egg white before going into the oven.
Filling was the preferred cooked apricots, or walnuts (crushed and mixed with egg white and sugar), and lekvar (prune).
My daughter, who lives in Philadelphia, fell in love the Kiffles at her local Wegmans. She asked about going to get some for Christmas...
Buy cookies for Christmas?? That would be a last resort. So, I started looking online. This is the recipe I used.
Filled half with apricot and half with strawberry pastry filling. They are FANTASTIC!
Thank you so much for sharing the recipe. I know it will be a family favorite!
I am looking for a receipe for Keffli Bars.I read that they are wonderful and a fast cookie bar for working women. Thanks
My grandmother, who was born in Austria when it was still one country with Hungary, made cookies like this, with all the fillings stated - also ones filled with pineapple. But we always called them "slap doughs" because you "slapped" each square piece of dough between the palms of your hands a couple of times before filling and folding into the diamond shap. Before baking, the folded side was brushed with egg and sugar was sprinkled over them. don't know if there's a difference between these and hers, but the cookie dough of these definitely looks thicker than what I remember. Anyone ever hear of this? Of course there is no recipe, but I think I might try this recipe incorporating her "slap" method.
Kiffles, kolachki, whatever you call them (my Grandmom was Czech married to a Slovak) -- nectar of the gods! Throw in the pizzelles from the Italian side of the family and it's no wonder that I have adult-onset diabetes. But with goodies like that while growing up -- who cares. Such memories. You have answered my questions -- now my sister, who makes Killer Jewish Apple Cakes can make me kiffles, too! What do I make? Reservations!!!!!
Regina, your comment made me smile. You have mentioned some of the most delectable foods ever created! Savor those delicious foods. (By the way, I would love if your sister would post her Jewish Apple Cake recipe. I have lots of apple cakes recipe, but nothing compares to a slice of Jewish Apple Cake I was given in college. I have never been able to trace down the recipe or find something on the internet that matches it.)
Dried fruit will work just fine with these Hungarian cookies. We prefer the California apricot variety because it is tangier than the Turkish variety. What ever dried fruit you prefer to use, just soak them overnight, and I cut them up before I cook them the next day, until the fruit is soft and pliable, usually about an hour. Drain off excess water and add about 1/2 cup of sugar to every 8 oz. of dried fruit used after they are done cooking.
Grandmom used to have me put a dab of egg white in order for them to bake together. She is the only ingredient I haven't been able to duplicate.
My grandmother Elizabeth was from Hungary and she made these when I was a child. My Aunt Jean died July 28th 2014 and was 102. She made these with sour cream.
I take dried prunes and apricots, simmer them in a little water, til pulp. The walnut ones are also good. Sprinkle powdered sugar when cool. Don't refrigerate. They revert back to butter.
Here's my Kohut-family recipe for Kyflies….(or Kiffles) VERY EASY!!
2 1/2 cups of unbleached flour (I use King Arthurs)
1 8 ounce cream cheese
2 sticks of butter
Blend well.. this goes into my mixer and it doesn't need a delicate touch.
You can cool dough for a while but I usually don't.
Roll out thinly, cut into 2x2 or larger squares.
Fill with prune/apricot/nut mixture…..I love the prunes and apricots best….
Bake in 375 oven for 20 minutes or until LIGHTLY brown around the edges.
Cool and sprinkle with Powdered Sugar.
I ate about 10 of these last night. Burp.
I LOVE this recipe….
Can someone please post the recipe using sour cream as this is how my grandmother made them and I really want to make them this Christmas for my father (her son).
I'll have to search for it, but I will by this weekend.
For walnut filling, start by chopping walnuts in a chopper or food processor. then add sugar, tasting to see if you like the sweetness level. When you are content, add a little egg white, gradually increasing until the walnuts hold together. Sorry I don't have exact measurements. I had to figure it out.
Our family recipe:
Combine 1 c. sour cream, 1 packet fast rising yeast, 1 Tbsp. sugar.
Then add 3 slightly beaten egg yolks and 1 tsp. vanilla. Set aside.
With a pastry blender, blend 5 c. flour and 1 lb. butter.
When well blended, add the sour cream mixture and blend (without using your hands or the dough won't be as flaky.)
Shape into 1" (approx. half ounce) balls, chill.
Then roll out in granulated sugar (to prevent sticking), fill, roll and bake @ 350 for 15 - 20 minutes. (Alternately shape 3 oz. balls, roll & cut into 6 wedges. Fill wide end and roll up like a crescent roll.)
Trying to get back on this thread...I inadvertently unsubscribed.
Great recipe
This looks like an amazing cookie recipe! However, being Hungarian (born and raised), I have to tell you, these are NOTHING like kifli (which are yeast rolls shaped into a crescent, kind of like a croissant, typically spread with butter or jam and eaten with breakfast). But they do look delicious! And lekvar means "jam" not prunes. Prune jam is "szilvalekvár". Apricot jam is "baracklekvár" and so on. And yes, Hungarians really do love their poppy seed filling! (mákos)
Not at all happy....made 2 pans of cookies, and every one opened up when cooking, even though I followed your directions. Made them for a cookie exchange, but had to buy store bought to bring instead. Bummer!
You must let them sit for 10 minutes (after forming cookies) before putting them in the oven...this sets them and they will not open in the oven!
I am Polish married to a Romanian/Hungrian. I make similar cookies at Christmas called
Paluskis (Finger) in English. Made with Butter, Cream Cheese and a little Flour. The dough is
mixed,then formed by hand into a round about the size of a Walnut. Put in the refrigator for
at least 1 day up to 4 days. Take out 6-8 balls at a time and roll in Powder Sugar,fill with your
fillings then fold over (looks like a finger) tuck ends on the bottom and bake. They come out so flaky and your house smells like bakery. I buy my fillings at our Polish Deli, I use to buy them at our local bakery,but they no longer can sell to the public,
For the cookie fillings I use Poppy Seed and Apricot, these are what we like. The dough is soft,that is why they go into the refrigator to harden up. I take some every few days to bake. Works out very well.
I make a recipe handed down from my Slovenian grandmother that uses sour cream instead of cream cheese and granulated sugar in the rolling-out process (which adds a delicate crunch). Our original family version requires making a 1" ball for EACH kiffle. I met a woman at a wedding in Bethlehem, PA (where kiffles are part of shared Eastern European culture) who shared her time-saving tip: make a 3 ounce ball, roll it into a circle, cut it like a pizza into 6 wedges. Place 6 dollops of filling near the "crust" edges of the circle. For each wedge fold in and pinch outer corners and roll towards the point like a crescent roll. Place on cookie tray with pointy edge tucked way under the bottom to keep it from opening during baking. My kiffles improved with this method over the 1-circle-per-kiffle method; it may be because of the reduced handling of the dough.
They are filled with apricot, lekfar, poppyseed fillings I am fortunate enough to be able to find at an Italian (surprise!) food supplier. To make a nut filling, grind the nuts in the food processor with sugar, to taste. Then, slowly add the egg white, just until the mixture clumps. No measurements needed, just use your taste buds and judgement.
Nice! my Aunt Jean Kohut, who died last year during July at 102 made these like this.
I make them with squares, (dough) and fold over two sides (diaper) . I love the prune and walnut and apricot ones.
Thank you for your recipe. Brings back lovely memories of my dearest Aunt Jean's sour cream kiflies.
I have been baking these cookies for 40 years! I use jam instead of pastry filling, works just as well. My son's favorite!
My Hungarian grandmother's name was also Elizabeth, she was an amazing cook. I grew up helping her make these cookies, as well as helping with strudel and lots of other dishes. The reason so many girls were named Elizabeth was because that was the queens name and when she died the king decreed that all little girls born be named Elizabeth. My grandmother was born in 1899. Not sure how long the decree was in effect for.
This recipe was handed down from my great grandmother. Our Hungarian family base is in Johnstown & Windber, PA.
Here are our variations:
- we had a different dough recipe entirely: 1 pkg dry yeast, 1/4 c warm water, 1 lb Imperial or name brand margarine. Never store brand margarine (this warning is written in my grandmother's handwriting circa 1940-1950. To this day I wonder what happened...... :-)) 1 can evaporated milk, 7 c flour.
-we had the walnut mixture filling. I didn't like it but everyone else did. Lekvar (plum) filling is a requirement. No substitutions or excuses.
-our family has been making these for 100 years. One day my mother used Solo almond filling. These tasted so good I practically fainted. Its a staple now.
-the Solo fillings are by the baking goods (canned pumpkin, cherry filling for pies). But the price variation between grocery stores is wide in my area (Wisconsin). One grocery store sells it for $4.25, the one down the street sells it for $2.90.
Ahhh, I just stumbled upon this thread, and my grandma's version is yeast dough too, and 1 egg. My Mom (now 76) grew up in New Jersey, and her mother was Hungarian and Czech. Prune is a must, but I remember them also with apricot filling when I was little....the dough is chilled overnight.
how do you make the walnut filling. I had used solo in the past, but they don't make it anymore; just the almond one, and it is too sweet and sticky.
I've tried this with some success: ground up walnuts, one egg white and sugar….mix well. Fill the squares.
My mother-in-law was half Slovak and from Allentown, PA. I think most of those who make these are from that area of PA. Makes us like a big family. At Christmas, my mother-in-law, would bring a box of them to us, in a Lea's Departments Store Box. They went pretty quickly. Always the favorite with her grandchildren. My daughter still makes these every Christmas with our standard Christmas cookies. There is nothing like cooking, especially cookies, to bind a family together for generations. One of my older sons loved the cookies the most, I think, but he would tell all the other boys, Don't eat those. They are terrible. The sentence still is repeated over and over every time they go on the table.
My aunt Margaret taught me how to make these and I'm 65 now. I lost her recipe in moving around and have tried to duplicate it since. We used prune butter (also known as (lekvar)) as well as walnut butter. Thank you for posting this.
I think I have found the perfect kifli recipe. It was my Aunt Pauline's….now deceased…..and it was so easy.
BUT! Today I made it with a different butter…..I used Cabot salted. And my pastry was flaky and light.
5 cups of flour…King Arthur All Purpose
1 lb. Cabot butter (salted)
16 oz. of cream cheese.
I dumped all in the mixer and let it do the work. I think the trick of an easier dough is also to allow it to chill overnight in fridge. In any case, with prunes and apricots and walnuts (I make my own paste….can't find that stuff down here in the South…) and a 375 degree oven….
…..they came out great. Made a lot of kiflis.
If I use self rising flour and salted butter, will they come out more flaky.
Or is there a better recipe for " flaky" Kiffles?
I do them all the time using the original Hungarian Recipe and they are great.
Don't know…..I use unbleached bread flour and salted butter….but layering the butter like in a French pastry….folding itself over on itself…..would give a flakiness. But it's time consuming.
I brush a little egg white to bind the edges. They always come out nice looking.
I grew up in a family that was half Eastern European and we made LITERALLY this exact same recipe at least three times a year. Right down to the Solo filling. I've had it memorized since I was a kid.
Nice to see it here :-)
Anyone know what the cookie my grandmother made? She cut dough up into squares, threw it into simmering lard, for a few minutes, probably seconds…drained and sprinkled with conf. sugar.
Does anyone know of a recipe and what it contained? Was it cream cheesed dough for kiflies?
Thanks! My dear cousin had just come out from kidney stone surgery, and he was still half looped.
On the meds…and he started talking about this cookie from our grandmother Kohut and wanted me to look up the recipe. LOL!
One assumes you remove your hand before frying in oil... ;-)
Love hearing everyone's family stories!
Can you make the dough and refrigerate or freeze? I don't need to make so many so thought I could save some dough for later
This is very similar to a recipe I make ruglach with. I can't wait to try it.


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Originally Posted by
Deadwood83 or anyone else, if you get a chance, could you post a pic of your light output like it did in my post 615 where you can see the front of the car, and the dark area in front of the car. I just want to compare it too mine... i will try to get back in there and adjust the angles. i hope it will work... otherwise i will need to order some new shrouds and centering rings....
I don't have your exact angles, but I have a pic of my cutoff as well as a pre-lowering pic of the car where you can see that the only illumination in front is the angel eyes.
Remember I have custom cutoff shields, which meant I had to form them by hand, so they are by no means perfect.
And what I consider a money shot. You can see the light start to pick up at the very bottom of the image, but pitch black before that.
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March 18, 2011 at 22:29:30 Mar 18, 2011 @ 22:29
people were on CODs nuts since Cod 2. (RE: before customized classes)
The game wouldn't be a continual best-seller if it wasn't one of the most satisfying shooters ever made.
What annoys me is when people say the game is bad to look cool and stand out
the same people that end up buying or renting the game
at the end of the day its a shitload of fun with friends, and the sales continue to confirm that
theres a reason every fps is compared to it.


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more Thompson columns
With your indulgence, I'd like to forego any discussion of politics, religion, education or any of the other hot-button issues of the day, for a bit of Father's Day-inspired reminiscing.
I have to admit, from the first, that on those occasions like today, when I'm reflecting on my family and how I grew up, I'm always at a bit of a loss to pull up any particular memories of times spent with my dad.
That's not to say he didn't take my brother and me to a ball game every now and again, that he didn't play catch with us in the backyard, that we didn't spend time hunting and fishing, that he didn't go on the occasional Boy Scout troop hike on the Appalachian Trail or do any of the other typical things that fathers and sons do together.
It's not even saying he didn't offer us some good-natured teasing from time to time. I can remember him often telling my sister she was "the best little girl I've got." Those words would, of course, send my sister away beaming. Until, that is, the day my brother and I pointed out to her that, as the only little girl he had, it was only by default that she was daddy's "best little girl."
But I digress.
Back on point, it's just that when I think about my dad, I tend to think about things a little deeper than times spent sitting with him in a boat, waiting silently for the fish to start biting or toting a shotgun through the woods in hopes of scaring up a rabbit or two.
When my thoughts turn to my dad, they inevitably turn, not to any particular thing he did, or that we did together.
When I think of my dad, I think of the example he set, of the life lessons he taught.
He didn't teach those lessons in any overt way, tossing out gems of fatherly wisdom. Unless, of course, you count the time, just as I was about to leave for my first date, that he said something like, "Remember, just like you have a sister, that girl is somebody's sister, too." Which, as it turned out, was the perfect thing to say, if for no other reason than it obviously stuck with me over the years.
But, most often, my dad's way of imparting lessons was much quieter, much simpler.
He just lived his life the best way he knew how, as an honest, honorable man whose word was his bond and whose handshake meant a deal would be honored.
He did it because he knew my brother, my sister and I were watching. He knew teaching us how to be good, decent people was his most important responsibility as a father. And he knew that the only way to impart those lessons was by example.
To this day, it's a responsibility he takes seriously, and exercises with re- markable wisdom, kindness and understanding.
Unfortunately, if I'm going to be honest, I've got to admit I haven't always paid strict attention to the lessons my father taught.
Put more simply, I'm not - nor is it likely that I'll ever be - the same caliber of man my father is.
But, in some sense, that's OK.
Because if I ever manage to become even one-tenth of the man my father is, I'll still be a better man than most.
Before I close things out today, I'd like to turn the tables a bit.
My dad will, of course, will thank me for whatever gift for Father's Day.
In the true spirit of the day, though, it's probably more appropriate that I offer my dad a bit of thanks.
So, here goes:
Thanks, Dad, for giving me the best gift a son could ever hope to receive - the gift of wanting to continue to strive, even as my own life enters its second half, to be the kind of man you are.
Happy Father's Day.
Jim Thompson is editorial page editor of the Athens Banner-Herald. He can be contacted at (706) 208-2222 or by e-mail at jim.thompson @onlineathens.com.
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The Royal Commission into institutional sex abuse should be broadened to examine other forms of neglect and abuse of children in care, according to ACT Public Advocate Anita Phillips.
And Ms Phillips, whose office acts as legal guardian for many of Canberra's most vulnerable children, has warned that government-run institutions are still failing in their duties to protect the youngsters in the their care.
"Part of my legislated functions is to monitor the services provided to such vulnerable people as children in the Care of the Territory, and I believe the institutions established to provide protection are still letting down these and other young people," Ms Phillips said today.
"They are at risk of becoming the lost souls of the future".
Ms Phillips said government-run institutions should be thoroughly investigated by the commission, which was announced by the Prime Minister on Monday.
"These institutions – children's homes, disability accommodation, single mother's homes, schools and similar facilities - were run not only by Catholic but by many other denominational organisations, and by government authorities as well," Ms Phillips.
"And the abuse was not only sexual, but physical and emotional leaving life-long scars."


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BYU linebacker Kyle Van Noy spoke to reporters after the Cougars' practice on Monday, and started by clarifying some comments he made after BYU's 40-21 win over Texas on Sept. 7.
Van Noy said back then when asked about the state of the BYU-Utah football rivalry that "it is huge. This is like the Super Bowl."
Monday, he said he meant it is like the Super Bowl for the people of the state of Utah, and not for him personally.
This is video from the first half of Van Noy's chat with reporters. The second half will be posted later this week.<


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Hey there, time traveller!
This article was published 20/2/2014 (1246 days ago), so information in it may no longer be current.
Hockey or hooky?
It doesn't matter whether you're a company CEO or a Grade 5 student -- there is a faceoff this morning that is bound to disrupt both adult workplaces and children's classrooms alike.
Team Canada versus Team USA.
So when it comes to an Olympic hockey game in a shinny-mad nation -- and the right to advance to the men's hockey gold-medal final -- there are two options: embrace the potentially seminal event or have a bunch of employees suddenly take ill or spend three hours pretending (poorly) to work and school kids skipping class or finding creative ways to sneak peeks of the game on their iPhones.
After all, the start time in Sochi, Russia, is 11 a.m. local, and history records that on such rare occasions where international hockey dominance is at stake, the country stands still to watch. By the millions, in fact.
It happened for the Summit Series in 1972. It happened for the 2002 Olympics in Salt Lake and again at the 2010 Games in Vancouver.
Although the Canada-U.S. clash is not for an immediate medal, most business leaders and school administrators realize if you can't beat 'em, join 'em.
'I leave it up to the schools to decide. But if I was a kid, I would be begging my teacher to watch it'-- Education Minister James Allum
And that includes provincial Education Minister James Allum, who confessed, "I leave it up to the schools to decide. But if I was a kid, I would be begging my teacher to watch it (the game)."
In fact, when Allum was a Grade 7 student at Central Public Elementary School in Dudas, Ont., in September 1972, he watched Game 8 of the Summit Series in the school gym. Teachers let the kids listen to Games 5, 6 and 7 on the radio, too.
Because just like Sochi, Team Canada's historic clashes in Moscow with the then-Soviet national team were broadcast back to Canada during midday.
"That game (when Paul Henderson scored the series winner), that goal, easily one of the most memorable moments of my life," Allum said.
Besides, Allum noted, there are "incredible intrinsic values" to watching Canadians play hockey at the highest level; including patriotism, citizenship, teamwork and sportsmanship.
"I mean, look at what the women's team did today. Wow," Allum said, referring to Team Canada's comeback 3-2 overtime win over Team USA in the Olympic gold-medal final Thursday.
"This is what nation-building is all about," the minister added. "It's a common cause from coast to coast."
School divisions are leaving it up to individual schools to decide between hockey or history. Or hockey history, for that matter.
"We're encouraging schools to watch our Canadian athletes in action," said Seven Oaks superintendent Brian O'Leary.
"We are encouraging as well in Louis Riel," added superintendent Duane Brothers.
However, one official in the Winnipeg School Division cautioned: "The schools usually have to pick and choose events, and as (today's game) is a semi and not a medal round, there may not be as much happening."
But if Canada is all business when it comes to Olympic hockey, many businesses just might be all hockey today.
For example, at the North West Company's head office on Main Street, the multi-purpose room has been outfitted with three big-screen TVs and three projector screens to show the game. A special conference room at the Fort Garry Hotel, where the company is hosting an annual summit, has also been outfitted with a big-screen.
"We recognize that people will either be watching the game at work or taking the day off, so we thought, 'Why not get together and cheer on Team Canada together?' " said Connie Tamoto, manager of corporate communications. "One of our core principles is personal balance. This is a great way to get together and have a little fun on a Friday. It's only a few hours. Everybody works hard the entire year, why not have a chance to have fun as a group as well?
"Everybody is a proud Canadian and wants to cheer on the whole team. We're a big proponent of physical activity and hockey is a big sport up north. It's in our best interests to play the game (at the office) so people aren't engaged on their cellphones."
Half Pints Brewing Co. won't be messing around, either. The local microbrewery will shut down its production lines and its dozen or so employees will convene in the "tasting" room.
"We're going to do some quality control on our Little Scrapper IPA, order some pizza and watch hockey," said Nicole Barry, the company's CEO.
She said she wanted to recognize her employees' hard work on all of the days that don't feature a big hockey game.
"They're a passionate group of people; they deserve this. Everybody deserves a break and rather than pretending that we're not paying attention, we figured, 'Let's have some fun doing it,' " she said.
Employees at National Bank Financial are bound to be a little hoarse this morning after cheering for and watching Jennifer Jones, the firm's senior legal adviser, skip Team Canada to a gold medal in women's curling Thursday morning before regrouping and doing the same for the women's hockey team.
"When Canada is playing hockey, nothing is getting done during that period anyway. At least we're going to get productivity until 11 a.m.," said Jon Kilfoyle, vice-president and regional manager. "We're going to host a little bash; everybody will be bringing their favourite jersey and wearing jeans. We're going to order in some food and have a little bit of fun."
And if you aren't able to take in the game at work or a local tavern, you can stream it to your phone. MTS said Olympic fans are tuning in on a variety of devices.
"Following (Thursday's) gold-medal performances by Winnipeg's own Jennifer Jones curling rink and the Canadian women's hockey team, interest in (today's) men's semifinal game is at a fever pitch," said spokesman Craig Lawrence.
-- with files from Nick Martin
email@example.com firstname.lastname@example.com
How will you swing being able to watch the Team Canada hockey game today? Join the conversation in the comments below.


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The Sager Group was founded in 1984 by the journalist and author Mike Sager. In 2012 it was chartered as a consortium of multi-media artists and writers, with the intent of empowering people who create—an umbrella beneath which makers can pursue, and profit from, their craft directly, without gatekeepers. TSG designs and publishes books and eBooks; ministers to artists and provides modest grants; and produces and distributes documentary, feature, and commercial films. By harnessing the means of production, The Sager Group helps artists help themselves, artifex te adiuva.
Andrew Mayer is a veteran of newspaper, magazine, and book publishing. For nearly four decades he was chief night librarian at the Washington Post, contributing research and support for major breaking and ongoing news stories, from Watergate through the first Gulf War. Following that, he has worked as the editor/head librarian of the New York Law Publishing Company, and as an editorial researcher for US Weekly and Conde Nast Traveler. In addition, he is a teacher and tutor, and a reader for the College Board. He has edited and researched books on former vice president Spiro Agnew, the 1967 Middle East War, and the French perfume industry. He lives in Staten Island, N.Y., with his wife, a clinical social worker, and his son, who is an actor and a musician.
Jean McDonald teaches copy editing, reporting, multimedia and sports journalism at the University of Illinois' College of Media. Previously, she was sports editor, sports writer, and director of electronic publishing and information systems at The News-Gazette in Champaign, Ill.
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Holidays in Majorca
Majorca holidays have a lot to offer and can suit everyone's taste. Holiday in the east where relaxation rules supreme in pine-fringed coves, go south to the golden beaches and watersports at Magaluf and Palma Nova, or head out for a drive along the western coast, from rugged Formentor to fashionable Port d'Andratx.
Thanks to its Mediterranean climate, Majorca enjoys long, sunny days in summer and pleasant winter temperatures.
2.5 hours
The only airport on the island is Palma de Mallorca Airport (PMI), around 8km east of the capital Palma.
Book a Thomas Cook holiday to Majorca for dramatic rock formations that have stood the test of time and trendy clubs that show off 21st-century Majorca.
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On the south-west coast, popular resort Palma Nova and the area around it is where you'll find Majorca's long powdery white beaches. For ancient sites like Roman ruins head to Alcudia in the north-east. While Mum and Dad wander the streets of the old town shopping for bargains, the kids will love splashing around at the waterpark. Or if you're looking to get away from it all, the east coast is dotted with small cove resorts, like Calas de Mallorca. Take a stroll along the clifftops to properly take in the stunning sea views.
You'll find the most dramatic stretch of the Serra de Tramuntana mountain range between the resort of Sóller and Lluc monastery â this is Majorca at its most spectacular. Some of the most fascinating natural attractions in Majorca are its underground caverns. The most famous are the Dragon Caves near Porto Cristo. Head inland to Es Pla for a rural landscape of vineyards, olive trees and almond groves, dotted with old stone farmhouses. The Torrent de Pareis river valley at Sa Calobra on the coast north of Puerto Sóller has been dubbed Majorca's Grand Canyon.
The locals like to eat late, and a lot of places to go in Majorca don't even open until 1.30pm for lunch and 8.30pm for dinner. Most meals start with one of Majorca's famous soups - sopas mallorquinas, a thick and filling vegetable broth. Another popular dish is the Majorcan version of paella called arroz brut. The difference is that is uses chicken and pork rather than seafood. Locals like to wash down their tapas with a dry, chilled sherry, known as fino. For something a little bit different, try a glass of the local almond milk orxata.
Famous for being one of the best places in Majorca for a night out, Magaluf is home to BCM, one of Europe's largest clubs which plays host to the world's top DJs, singers and dance acts. It can hold over 4000 party-goers, so you are guaranteed a fun atmosphere. There are still plenty of things for kids to do in Majorca once the sun has set – family shows like Pirates' Adventure have been entertaining crowds for years with their acrobatics, stunts and costumes. For a more relaxed night out, sip cocktails in one of the glitzy bars lining Portals Nous marina.
|Things To Do
|Useful Phrases
Scenery lovers: Cruise the coast, followed by train and tram rides through the Tramuntana mountains to Sóller, on the Orange Express.
Families: Pirates' Adventure – this unique show includes swashbuckling fun, a tasty meal and pirate's punch.
Celebrity spotters: Guessing who the yachts belong to in Portals Nous marina.
Language: The language spoken in Majorca is Spanish
Currency: The currency used in Majorca is Euro (€).
Local time: Majorca is 1 hour ahead of GMT/UK time
Fly to: The only airport on the island is Palma de Mallorca Airport (PMI), around 8km east of the capital Palma.
Flight time from UK: 2-2.5 hours
Tourist Information: Further Majorca tourist information can be found at http://www.illesbalears.es
Visa & Health: Before you travel, visit www.gov.uk/foreign-travel-advice/spain for recommendations and advice on visas and health for your holiday to Majorca.
Majorca enjoys a typical Mediterranean climate with hot, dry summers and mild winters. Spring is a great time to visit if you'd like to explore the island with fewer crowds, while summer is always a popular season with visitors thanks to glorious highs of 30 (°C) and little chance of rain. Book your holiday for the autumn for slightly cooler weather in the mid-20s, or come in winter when the weather is still pleasant and the resort is at its quietest.
By taxi: You'll find lots of taxi ranks in Majorca's main resorts. A green light indicates that they're available. It's a good idea to check the fare before you set off, but all taxis do have meters.
By hire car: One of the best ways to explore the whole island is by hire car, especially for taking in the dramatic Sierra de Tramuntana mountain scenery between Sóller and Lluc monastery.
For early-birds: Hotels in Majorca reopen for the summer season around Easter time, so if you're an early-bird spend 'Semana Santa' with the locals at colourful processions all over the island.
Summer: Clubbing In June the clubs start to fill up. The one-ticket MCP pass gets you into all the best nights.
Majorca Rocks: Throughout the summer catch the world's biggest bands performing under the stars at the Magaluf's Majorca Rocks festival.
Top tip: Pick up a copy of the Majorca Daily Bulletin from a newsagent in resort – its English events listings mean you won't miss a thing on your Majorca holiday.
Holidays In Majorca
Luxury, All inclusive, Family, Beach, Summer, Package, Last minute
More About Majorca
Majorca Overview, Things to Do, Photos, Useful Phrases, FAQs, Currency Weather
Weather In Majorca
Jan, Feb, March, April, May, June, July, Aug, Sept, Oct, Nov, Dec
Recommended Hotels
Club Mac Resort, Calas De Mallorca, Bellevue Club, Sol Katmandu, Sol Palmanova,
Resorts In Majorca
Alcudia, Ca'n Picafort, Magaluf, Palma Nova Cala Bona, Cala Dor, Cala Millor, Calas De Mallorca, Puerto Pollensa, Sa Coma, Santa Ponsa
Similar Destinations
Ibiza, Menorca, Magaluf, Ayia Napa, Zante


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Tonight: Booze it up at the Blending Cellar, Cru or Cherry Creek North
Thinking of imbibing some adult beverages tonight? Here are three events where the drinks are bound to be refreshing and delicious:
The Blending Cellar, 946 Pearl Street in Boulder, hosts a Tour de France Wine Tasting, a ride through the French wine appellations for each segment of the bicycle tour. It runs from 7 to 10 p.m. and costs $25. Call 303-447-0475 or visit www.blendingcellar.com.
Cru: A Wine Bar, 1442 Larimer Street, presents the Seva Supper, a champagne reception and three-course meal to celebrate South Africa; funds earned will support Off the Mat. It starts at 7 p.m. and costs $90; call 303-349-6615.
The Cherry Creek North Wine Walk will visit three different restaurants (Second Home, NoRTH and Earl's); attendees will enjoy appetizers with paired wines at each restaurant. Check in at Second Home, 150 Clayton Lane, at 5:45 p.m.; admission is $45 to $55, and you can reserve your spot at www.blacktie-colorado.com/rsvp/rsvp.cfm?eventcode=%2B%3E%2B%26L*E6E5FYWHH0%20%0A.
For information on dozens of culinary events around town, visit our online Food & Drink listings.
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