text:
BURNLEY manager Sean Dyche makes three changes to the team which kicked off 2013 with a win at Sheffield Wednesday for this afternoon's FA Cup third round tie at Championship rivals Barnsley.
Goalkeeper Brian Jensen plays his first game since the Carling Cup fourth round defeat at Swindon Town in late September, with Lee Grant rested.
Dean Marney returns to the side after recovering from a thigh injury which ruled him out of the New Year's Day game at Hillsborough. The midfielder replaces Chris McCann, who misses out with a hamstring strain.
A similar problem keeps rules out Martin Paterson at Oakwell.
Keith Treacy, who scored and earned the penalty in the 2-0 win over Wednesday, starts against managerless Barnsley.
Wes Fletcher and January signing Dane Richards are named among the substitutes.
BARNSLEY: Luke Steele, Scott Golbourne, Stephen Dawson, John Stones, Tom Kennedy, Jimmy McNulty, Martin Cranie, David Perkins, Jim O'Brien, Chris Dagnall, Marlon Harewood.
Subs: Ben Alnwick, Stephen Foster, Kelvin Etuhu, Reuben Noble-Lazarus, Bobby Hassell, Danny Rose, Tomasz Cywka.
BURNLEY: Brian Jensen, Kieran Trippier, Michael Duff, Jason Shackell, Danny Lafferty, Dean Marney, Brian Stock, Danny Ings, Ross Wallace, Keith Treacy, Sam Vokes.
Subs: Lee Grant, Junior Stanislas, David Edgar, Luke O'Neill, Marvin Bartley, Dane Richards, Wes Fletcher.


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Brief Background and Explanation of Wounds
50. Captain Funkhouser notes that the four Gibson men in this company "were all brothers and game!" JONATHAN CATLETT GIBSON was commissioned Captain of Company K at Sperryville, Va., June 8, 1861; appointed Lt. Colonel May 1, 1862, and Colonel January 31, 1863 of the 49th Regiment. He was wounded eleven times, in Battles of Seven Pines, Seven Days, 2nd Manassas, Sharpsburg, Fredericksburg, and so severely at Bethesda Church as to be disabled for the War (See Battle of Bethesda Church). Reported sick at Charity Hospital, Gordonsville, Va., Dec. 31,1864. Colonel Gibson was born in Culpeper County, 1835; attended University of Virginia; practiced law in New York City and Culpeper, Va., after the War; was U.S. Attorney. He married Mary George Shackelford and it was in his home, known as "Shackelford House" because it was her family homestead, that John Pelham died. He was active in post-bellum politics and a distinguished Democratic member of the Underwood Constitutional Convention of Va. He was totally blind in his last years. John S. Robson in his 1876 History of the 52nd Virginia Regiment records that "Col. J.C. Gibson, now a prominent lawyer in Culpeper, bears on his person the marks and scars of wounds, some of the most serious character, to a number almost incredible to believe that one person could receive so many-and still be as active as the Colonel is." He died in Culpeper January 29, 1907

subset: commoncrawl


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HOUSTON - Parents listen up! You may not know it, but hidden dangers could be in your children's playground. Experts say snakes and spiders could be lurking out there."
"I suggest you start looking around before you put your kids on this playground equipment," said Claude Griffin with Gotcha Pest Control.
Spiders and snakes, just like us are looking for a cool place to beat the Houston heat and they're finding it in playgrounds.
"With these sandboxes and playground equipment, I suggest you look at it. Get up underneath it because that's where we're finding them," said Griffin.
Experts have this advice for parents. They recommend you use some tools to keep your children safe.
"It's a cool place for a snake. So what you want to do is survey the area. Look around the sand box and run a rake to make sure nothing's in there," said Clint Pustejovsky, The Snake Man.
Both venomous snakes and poisonous spiders are native to the Houston area, so never assume either are harmless.
Copyright 2013 by Click2Houston.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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HIMLEY Hall will be open on Monday (July 14) as part of Black Country Day celebrations.
The hall, which is normally closed on Mondays, is currently hosting an exhibition by Black Country artist, cartoonist and comedy writer Geoff Tristram whose work includes commissions for BBC, Trivial Pursuit, Penguin Books, UB40, Embassy World Snooker and many more.
Signed prints, cat art, jigsaws, greetings cards and comedy novels by Geoff, from Wollaston, Stourbridge, are also available to buy at the exhibition The 40 Years Watching Paint Dry - which runs until September 7.
The Earl of Dudley Estate Collection - a major project celebrating eight centuries of history - will also be on display.
Councillor Pete Lowe, deputy leader of Dudley Council, said: "It's great that Himley Hall is opening its doors to celebrate the official Black Country Day.' The hall is open from 2pm to 5pm.
For more information call 01384 817817 or visit www.dudley.gov.uk/himleyhall


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IT'S perfectly still at the Forbes Aerodrome, but for the flies.
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After Bali
Lauren Munro, Bali bombing survivor and Star of Courage recipient talks about life after Bali.
Lauren Munro's black-and-yellow single-engine 1986 Polish Dromader emits a thick puff of white smoke before whirring off the runway and towards the sun. ''Flying is the ultimate freedom to escape the world,'' the crop-duster says.
A decade after the Bali bombings, he still needs to escape. Flying has been his therapy as well as his livelihood.
In 2002, two explosions tore through Bali's nightclubs. Four thousand kilometres away , the central west NSW town of Forbes was shaken to its core.
Three of its sons, away on an end-of-season rugby trip, were killed. Twenty-one more were at the centre of the blast.
The team from the Forbes Platypi had planned the trip for weeks. ''I was a supporter, a sideline beer drinker,'' Munro says.
The week leading up to the bombings, the group had an anticipatory drinking session at the bowlo on Thursday. They continued partying on the Friday bus to Sydney and flight to Denpasar. By midday Saturday they were at the hotel pool for a few more beers. ''It was just a good fun feeling,'' Munro, 45, recalls.
When 11 o'clock ticked over at the Sari Club, five minutes before the first bomb detonated, Munro was drunk and weary.
''I can remember the noise - the force that come with it. That was like stepping in front of a truck.''
He was knocked off his feet. Knocked clean out of his thongs.
''I remember coming to and there were limbs on top of you and debris. Darkness. The noise of the roof and palm fronds starting to burn. Crackling.''
He stood and felt something squishy underfoot. Under the rubble was a woman. He hoisted her over his shoulder. ''I thought she was probably dead, but … '' His voice cracks and he tells the full story for the first time. ''I couldn't leave her to be burnt.''
Blood soaking into his white rugby jersey, Munro carried the woman through charred corridors and to the club's back wall.
People crowded, pulling each other down as they tried to scramble over the wall to escape. Someone told him to leave the woman behind.
Munro could think only of her parents and her burial. He couldn't explain why or even get the words past his throat.
He reached above the crowd and passed her over the other side. No, he never found out who she was. For the next hour, he hoisted people over that back wall. Then, after scrambling over himself, he re-entered the nightclub through the front.
Power lines were sparking. Clumps of burning material were falling from the roof. The blast had perforated his ear drums.
''It was sort of eerie, you know. You could just hear that crackling noise of the fire. Like a bushfire.''
Munro cleared away upturned chairs and tables and rubble and timber and pulled people out. Some were dead. Some were dying. What became of them, he does not know.
For how long he did this, he can't quite say: ''Time stood still, I just knew we had to do something.''
At the hotel, the rugby group came back in slowly and in stages. The talk was of a gas canister explosion. There was no sleep as they waited for their teammates to return. Greg ''Sando'' Sanderson, Paul ''Crowie'' Cronin and Brad ''Rids'' Ridley never did.
''The hardest thing I had to do was at 3, 4, 5, I dunno, in the morning and tell Sando's mum that we couldn't find him.''
The town of Forbes is close.
Munro's father started the family crop-dusting business 40 years ago.
Some of the neighbouring wheat and canola farmers, who have been with them since the start, order paddocks dusted every year whether the grubs come in or not, just to keep business ticking over.
In a town of 9000 almost everyone knows someone who was in Bali. A decade on, locals say some have gone a bit crazy and some have just got on with it. Munro typifies the latter.
''To talk about it, that was the best way to deal with it,'' he says.
But telling the story is still wrenching.
For his heroism, Lauren Munro was awarded the Star of Courage, Australia's second highest bravery honour, in 2003.
He feels ambivalent about being decorated for his actions on the night Crowey, Sando and Rids died.
''I dunno whether they look down on us or anything like that,'' he says.
His daughter, Imogen, was born a few months after Bali. Mentioning her name in the shadow of these recollections fractures his composure.
Imogen knows a little bit about Bali. ''She asked me one time about my medal that I got,'' he says.
''I read it out to her. And, um, yeah, she just wrapped her arms round me, gave me a big hug and, just, she was just so proud.''
For months after that night at the Sari Club, he couldn't stand to drive through tunnels and had only medicated sleep.
He came back to a month of memorials - and a welcome but ceaseless outpouring of support, counselling and visitors.
Flying was the only pause.
''You can't take any troubles up in the air with you. If you do, your mind starts to wander.''
It was only a week after Bali that he strapped himself into his plane again.
Of the thousands of flights he's done in the past 20 years, he recalls this one vividly. ''I remember after I done the job, just sitting there on the step and mulling it over,'' he says. ''I sat out there in the quiet for a while.''


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Research and Analysis by Purvi Sevak
Immigrants and Retirement Resources
In this article, the authors use the Health and Retirement Study to compare retirement resources of the foreign born with those of the native born. They find that immigrants have significantly lower Social Security benefit levels than natives; however, after controlling for demographic characteristics immigrants have higher levels of net worth. The immigrant/native differential in retirement resources varies systematically by number of years in the United States.
The Economic Consequences of a Husband's Death: Evidence from the HRS and AHEAD
Despite increased labor force participation rates among women and reforms under the Employee Retirement Income Security Act, widowhood remains an important risk factor for transition into poverty, although somewhat less so than 20 years ago. Women widowed at younger ages are at greatest risk for economic hardship after widowhood, and their situation declines with the duration of widowhood. We also find that women in households that are least prepared financially for widowhood are at greatest risk of a husband's death, because of the strong relationship between mortality and wealth.


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Focus Themes Employee Engagement
We encourage all our employees to volunteer for charitable projects. Together with selected partner organizations we address social issues in all the regions in which we operate.
By giving employees the opportunity to dedicate up to four working days on full pay to assist with charitable projects we enhance the value of our financial contributions and actively help to tackle social challenges. Credit Suisse is convinced that employee volunteering creates mutual benefits. By participating in the projects run by our partner organizations, we can gain a better insight into the needs of the people in the communities in which we live and work and build mutual trust. At the same time, these activities further enhance the interpersonal skills of our people and promote team spirit – ultimately strengthening our corporate culture.
Volunteering Worldwide – Selected Figures for 2015
partners receiving both funding and skills-based volunteering support
countries in which our partners are active
Selected Projects 2015
|Dream Pursuing Mentorship Program
In 2015, Credit Suisse launched its first long-term student mentorship program in partnership with Teach Unlimited Foundation (TUF) in Hong Kong. The 9-month "Dream Pursuing Mentorship" provided a platform for Credit Suisse volunteers to mentor 10 students, aged 16 to 17, from four socially disadvantaged schools in Hong Kong, to help them to develop life and career skills. Mentors and mentees were matched according to their skills, interests, backgrounds and language ability, and have access to support from Teach Unlimited Foundation, as required, throughout the process.
Teach Unlimited Foundation (TUF) was founded in March 2011 and is dedicated to inspiring and preparing young people to succeed in today's world. Their mission is to improve the education prospects for socially disadvantaged students in Hong Kong by providing additional resources and education support.
|Sponsoring this mentorship program with Teach Unlimited Foundation gave our 14 staff volunteers the chance to establish meaningful mentoring relationships with their student mentees. Mentors and mentees had the opportunity to participate in a number of charity activities together over the 9 month period and the student mentees were also able to visit the Credit Suisse Hong Kong office and job shadow a wide range of staff to learn more about their backgrounds and work experience. It was an event that brought our staff and students from the local community together.
|Teach for China
|Credit Suisse has been partnering with Teach for China (TFC) since 2012 supporting the recruitment, training and placement of TFC Fellows in under-resourced schools in rural China. During the 3 year partnership Credit Suisse support enabled TFC to recruit, train and place 21 Fellows in under-resourced classrooms in Shantou, Guangdong and Lincang, Yunnan who went on to provide high quality academic instruction and extra-curricular programming to 4,200 students. Aside from the financial assistance, Credit Suisse has supported this partnership through the skills based engagement of our staff in the Hong Kong, Beijing and Shanghai offices in a Pen Pal exchange program with students from a TFC supported school as well as a mentorship program for second year Fellows who will be leaving the Program.
|In 2015, Credit Suisse's partnership with TFC continued to grow with a new grant to support in-country Fellow recruitment. With Credit Suisse's support, Teach For China will have the capacity to recruit over 180 of China's outstanding and high-performing graduates to join the 2016-2018 cohort through implementing activities and events on over 80 of China's top university campuses. These Fellows would go on to reach more than 27,600 low-income and rural students through direct in-classroom instruction during the 2015-2016 school year at under-resourced schools in all of their program regions.
|Water Security through Education and Community-Led Water Resource Development Project
|Credit Suisse in India is working with Watershed Organization Trust (WOTR) on a Water security through Education and Community-Led Water Resource Development project in Paner Block, Ahmednagar district, 186 kms away from Mumbai and 125 kms away from Pune. The Paner Block is the driest block in Ahmednagar district and receives average rainfall of 400-500 mm/year, which is highly erratic and uneven resulting in acute drinking water and fodder shortage.
As part of the project that began in March 2015, a three-day volunteering initiative was organized for Credit Suisse staff to understand the Watershed Development and Climate Change Adaptation. Over 50 volunteers signed up for a rural immersion exposure at WOTR's Darewadi Training Centre followed by a sapling plantation drive. The volunteers were hosted by WOTR team at their Darewadi Training Centre and briefed on the water conservation initiatives. Volunteers then on the following days conducted surveys and interacted with villagers understanding their needs and challenges for advanced farming techniques and also participated in a sapling plantation drive at the training centre.
|City Year UK Pioneer Growth Partnership
|Credit Suisse has been working with City Year UK since 2010 and became their Pioneer Growth Partner in 2015. As part of this five-year commitment, we are helping the organization to achieve its vision of recruiting 1,000 volunteers by 2020 to support 100 schools in five cities. In addition to our financial and capacity building support, 12 Credit Suisse employees served as mentors in 2015 to City Year UK volunteers, helping them to perform their role as effectively as possible.
In September 2015, City Year UK launched its program in a third city, Manchester, embedding the organization as a national charity.
In 2015 City Year UK also became a beneficiary partner of the Credit Suisse Global Citizens Program welcoming a volunteer to conduct an employability research project aimed at positioning City Year UK as a source of high performing graduate level talent for Britain's top employers.
|Charity of the Year – Poland
|To raise funds for the charity of the year, and to engage an increased number of Credit Suisse employees in volunteering opportunities.
In 2015, the partnership with Wroclaw Children's Hospice created 1,327 volunteering opportunities (total 6,043 hours served) and allowed 947 unique individual volunteers to be engaged.
Employees have elected for the Hospice to be the 2016 Charity of the Year, too
|Board Training Programme
|The Nonprofit Board Training Program at Credit Suisse helps high-level employees – and valued clients – to master the art of nonprofit board service. Aim: To have 100 employees trained, and place employees on boards during 2016.
|To date (May 2016), over 150 employees attended the launch training event, 56 attended additional training, and placements on Boards have begun.
|City Harvest
|To support the organization in its mission to help fight hunger in New York City by providing funding and volunteer support.
|Over 750 Credit Suisse employees volunteered 2,800 hours, helping to repack 375,000 pounds of food in 2015. Credit Suisse was honored for its long-standing commitment to City Harvest at their annual gala in April 2016.
|New York Cares
|To support a range of causes reflective of the talents and interests of our employees.
|From hands-on projects, including painting murals, to skills-based volunteerism, including mentoring and serving on the organization's governing board, over 1,500 Credit Suisse employees contributed more than 5,000 hours of service to New York Cares in 2015. Credit Suisse will be recognized for its partnership with New York Cares at their gala in 2016.
|Harlem Academy
|To help the school serve bright, motivated students from underserved communities and prepare them for success at top secondary schools and lifelong learning.
|In 2015, 97% of Harlem Academy students scored at or above the national median and one-third of students scored in the top 10% in the nation. Across the board, students gain an average of 11 percentile points in their first year at the school.
|Credit Suisse Jeunes Solistes 2015
|Recognize the outstanding achievements of young soloists in the field of classical music and provide them with an opportunity to showcase their talents.
|In 2015, Serb Vojin Kocić became the first guitarist to win the Prix Credit Suisse Jeunes Solistes. In addition to receiving CHF 25,000 in prize money, he made his debut at the Lucerne Festival in Summer.
|Swiss Red Cross
|Support health and integration programs run by the Swiss Red Cross.
|Around 2,300 Credit Suisse employees took part in 2015 in a blood donation campaign, a driver pool transport service, the "2x Christmas" campaign and the integration project "Mitten unter uns" (In Our Midst), where Credit Suisseemployees support young immigrants in acquiring language skills.
Global Citizens Program (GCP)
The Global Citizens Program provides a valuable opportunity for employees to immerse themselves in local communities to support the work of our partner organizations in education and microfinance.
The aim of the GCP, launched in 2010, is to promote the transfer of skills and knowledge between our people and social organizations through skills-based volunteering.
The GCP provides opportunities for qualified employees to go on assignment in-country and use their professional skills to build the capacity of our partner organizations in the areas of education and microfinance. By working at a local level, we can respond to the specific needs of our partners and help to develop their projects.
Over the last six years, 210 specialists from various areas of our business have shared their expertise with our partners on the ground – including strategy and product development as well as coaching for employees and managers. They have provided valuable insights to our partners, who are often confronted with challenges due to factors such as rapid expansion or the need to develop new offerings. The learning process often goes both ways for employees and partners participating in the GCP. The Global Citizens Program has also been integrated into our employee training and talent programs to develop leadership and other skills.
GCP in the Area of Education
In 2015, 27 Credit Suisse volunteers were sent to 17 countries to complete training and education assignments with our partners from the Global Education Initiative and the EMEA Foundation as well as the ICRC. The volunteers performed a broad range of tasks from developing a marketing strategy and communications materials to strengthening HR or financial management systems.
GCP in the Area of Microfinance
In 2015 twelve of our employees were deployed with five of our microfinance partner organizations in ten countries for a period of up to three months. Assignments focused on implementing best practices in areas such as cash and risk management, credit scoring and client research to support our partners in achieving their social and financial goals.


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|Englewood, Fla.
|High School:
|Charlotte HS
|Sport Business
Selected as a 2012 Collegiate Baseball News South Region Preseason All-American…Appeared in 33 games for the Lions in his junior campaign…In 122 at bats Brnovich batted .279 with a .333 on base percentage…Collected 34 hits, 21 runs, six doubles, one triple, eight RBI, and nine stolen bases…Posted a stellar .978 fielding percentage, making just three errors all season…Tabbed 11 multiple-hit games, and two three-hit games…Had four-multiple run games…Brnovich had three hits, one of which was a double, and a run in the Lions' 4-2 win against Florida Southern on Mar. 9…Missed the last 12 games of the season with a hand injury.
All-Sunshine State Conference First Team...Rawlings ABCA South Region Second Team…Saint Leo Male Athlete of the Week (03/21/11)…Brnovich led team in hitting with a .395 batting average…Also led team in on-base percentage (.459), runs scored (44), hits (77), total bases (95), stolen bases (23), and games played (49)…Collected 17 RBI…Drew 20 walks...Assembled two or more hits in 25 games…Had hitting streaks of 21 and 12 games…Registered a season-high four hits against Warner (04/12/11)…Assembles his best overall game of the season against Clearwater Christian (04/09/11) as he went 2-for-4 with three runs scored and three RBI.
Brnovich played in and started 50 games this year for the Lions as a starting freshman…He posted a outstanding .346 average for the year including 64 hits six doubles two triples three homeruns 22 RBI, 38 runs scored, and 18 walks in 185 at bats…He also swiped 12 bases on the year and combined for a total of 21 multi-hit games…He also concluded 117 assists in the field with a .961 fielding percentage…His best outing was against Eckerd College (02/16/10) when he went 3-for-4 a career high as well as driving in a career high three RBI, He would go on to accomplish four other three hit games in the 2010 season…His contributions on the field earned him the title of Sunshine State Conference Freshman of the Year for the 2010 season.
Attended Charlotte High School…As a freshman, he was named All-Area and finished the year hitting .320…As a sophomore, Brnovich was named All-Area and Honorable Mention All-State while concluding the year as a .360 hitter and driving in 14 runs…His junior year was his most explosive as he named All-Area, Team MVP, and Second Team All-State…He finished the season with a career-best .380 average, scored 24 runs, and drove in a career-high 16 batters…As a senior Brnovich was named All-Area, a Senior All-Star, as well as Defensive Player of the Year…He scored a career-best 32 runs and stole 15 bases.
Born April 20 in Boca Raton, Fla...Sport Business major...His hobbies include playing golf, fishing, and ping pong…His career goals are to play professional baseball and to be successful at whatever he decides to pursue…Believes his work ethic and ability to get on base are his best asset to the team…Names Jimmy Rollins as his favorite athlete...Names the Boston Red Sox as his favorite team…He chose Saint Leo because of the coaching staff and the expected high level of achievement…Son of Mel and Shawn Brnovich…Has one sister, Amber…His, father, Mel, played baseball at Ferris State University.


text: The Essie brand was formulated 25 years ago in New York by Essie Weingarten and has become one of the most successful nail care companies in the world. As professionals worked with her line, they found Essie's chip–resistant formula, outstanding durability and of course, colour selection to be far superior to anything else on the market. Today, top nail techs, models, editors and celebrities – such as Madonna, Sharon Stone, Cindy Crawford and Gillian Anderson – are among Essie's biggest fans. Essie introduces a new collection 4 times a year.


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MONTEREY, Calif. — Mann Packing Co. celebrated its 75th year in business with a party at the Monterey County Fairgrounds.
Past chairmen of the Grower-Shipper Association of Central California gathered for a reunion at the Monterey event. Salinas-based Mann Packing provided some of those chairmen, including longtime partner Bill Ramsey and chief executive officer Lorri Koster.
Employees and customers at the fairgrounds heard live music, sampled food vendors and visited a Mann Packing museum showcasing the company's history through archival photos, artifacts, clothing, press clippings and product displays.
Mann Packing has also been marking the anniversary at trade shows.
The company was founded in 1939 by H.W. Mann — better known as Cy Mann — as a carrot packing operation. It was soon growing broccoli for frozen food companies and shipping it east.
Mann Packing Co. funded the first market basket nutritional study of broccoli at the U.S. Department of Agriculture together with the Produce Marketing Association, which emphasized the vegetable's health benefits. After the study was publicized, shipments of fresh broccoli increased 940% from 1970 to 1985, according to the release.
Its fresh and fresh-cut products include broccoli coleslaw, Broccolini, stringless sugar snap peas, Simply Singles whole leaf products, Arcadian Harvest petite whole lettuce leaves, Better Burger leaf and Scarlett Butter lettuce.
Mann Packing is owned by the Nucci and Ramsey families. More than 65% of its shareholders are women, making it a certified Women's Business Enterprise.


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Tag Archives: Breastfeeding and breast cancer
Prevention is the New Pink
This post originally appeared in October 2011. It's now the 9th Anniversary of my battle with bilateral breast cancer at age 37. I won that battle. But the war for PREVENTION rages on. The rate of new breast cancer cases in … Continue reading
Posted in Babeworthy, Main Content Tagged Breast Cancer Fund, Breast cancer month, Breastfeeding and breast cancer, Komen, pediatric cancer, pink ribbon, Pinktober 4 Comments
Last revised on 10/16/2011
Last revised on 10/16/2011


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London MorningRebus brain teasers use words or letters in interesting orientations to represent common phrases.
What expression is this?
It is now 8:40 a.m
We are in London
It is raining <-
AnswerThis is neither the time nor the place....
What Next?
See another brain teaser just like this one...
Or, just get a random brain teaser
If you become a registered user you can vote on this brain teaser, keep track of
which ones you have seen, and even make your own.
Back to Top


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Hi everybody! I'm from Europe where BBQing doesn't have the same tradition as in the USA. That's why i've got nobody to ask any questions about "serious" grilling or to watch how he's doin' it. But since I bought a WEBER 22-1/2 Charcoal Grill and a few of Steve's books, I'm becoming a BBQ-fanatic. So here's my first question:
I'm able to grill steaks that taste great, but I can't get these beautiful grill marks on 'em. What am I doing wrong? Is the heat too high/low? Any hints for me? Thanks for all advice from you experts to a "willing to learn" novice!


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Download the latest version of ATI PCI Express 3GIO Filter Driver drivers according to your computer's operating system. All downloads available on this website have been scanned by the latest anti-virus software and are guaranteed to be virus and malware-free.
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View unanswered posts | View active topics
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chefknivestogo wrote:3. I have a forum right here where you can come and post your issues. Why on earth you wouldn't post here instead of the knife forum is beyond me. I'm not a paying member over there so it would be rude for me to jump over there and post a response. To be honest I'm so busy that I never check that forum and never would have seen this if my pal Rookie hadn't alerted me.
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Keep It SimpleApril 29, 2014
Tsukiji Aosara Sandaime
As any true sushi-phile knows, freshness and simplicity always trump all manner of the foamy, complicated faff that is so often found in the Japanese culinary realm today. Perhaps nowhere is this more noted than at Tokyo's Tsukiji Aosara Sandaime, located on the outskirts of the famed fish market and serving bargain-value but flip-fresh cuts every day, and so it's little surprise that the restaurant's Shanghai outpost employs a similarly pared back approach to great success.
From behind the Juniper wood counter, head chef Shuta Kamezaki and his team deliver course after course – or, more accurately, piece after piece – of pink Himalayan salt and citrus-seasoned fish with your choice of substitutions (should any morsel not be to your taste), and with your preferred amount of loose, barrel-stored rice on which the perfectly carved slivers are mounted. From vinegar-marinated flounder, melt-in-your-mouth fatty tuna and ginger and scallion-topped mackerel, to the creamiest uni, torch-seared Wagyu beef and sweet tamago omelette, all the crowd favourites are here with their own unique, but far from overpowering twists. Naturally, a bottle of sake from the solid drinks list makes for excellent accompaniment – just be sure to pace yourself lest your drinking outpace the food service. Simple and fresh!
191 Changle Lu / near Maoming Nan Lu / Huangpu / +86 10 5466 1817 / closed Sun


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The daytime diet prep usually takes place in the morning so we have plenty of time pay attention to their details. It consists of the produce diets, meat diets and bird diets. The produce diets are a personal favorite because of how wonderfully colorful they look once done. Some are simple-consisting of only a few ingredients like grapes, apples and lettuce while others are complicated, requiring 9 different types of fruits and vegetables or more. For some of our smaller animals like the coatimundis and macaws individual pieces of their produce must be weighed making for a rather time consuming diet. The Vervet monkeys have a complicated social hierarchy. For this reason we must be careful to make all the pieces of food the same size so no monkey gets shorted which could create a conflict within the group. The heaviest diet by far that we prepare are the elephant buckets. We make we chop and fill to the brim four six gallon buckets with different fruits or vegetables. These can weigh up to 40 lbs and the pieces need to be about golf ball sized. The reason these pieces need to be small is so our elephants are prompted to exhibit natural foraging behaviors like they would in the wild. This is especially achievable if small bits of food are scattered throughout the exhibit or in their enrichment. We use this idea of foraging enrichment with almost all our other animals too.
While it can be a bloody and messy job, completing the meat diets is a rewarding feeling. Especially since to get the proper weight, some large pork neck bones must be cut in half! Bones for the tigers, lions and hyenas usually weigh in at around 1.5-2 lbs and our 5 tigers go through nearly 12 lbs of meat per day. I am always impressed by the variety of meat to which our carnivores have access. Not the least of which are ox tail bones, ground turkey, pork bones, frozen chickens, whole frozen rabbits, whole frozen rats, horse loin and even venison on occasion. Nearly every day our big cats and hyenas get bones but the type of ground meat they get changes depending on the day of the week. Our lucky senior Griffon Vulture gets a different type of meat every day of the week but he appears to be most fond of venison. Many of our other carnivorous/omnivorous birds get ground meat, fish and frozen mice in addition to vitamin oils and powders. It's a stinky job to slice up defrosted smelt for the ibis but they do seem to love it.
Bird diets are another time consuming job taking 2 hours to make but they are well worth it and visually appealing. Over 20 trays are filled with different types of seeds, pellets and produce depending on the aviary they are going into. To make sure our birds don't get bored we will put in additions like grated cheese, black beans, hard boiled eggs and oyster shell. A large portion of our birds and other animals are partially if not completely insectivores so for this reason we keep and care for live insects in the commissary. Besides, it's always more soothing to prepare food to the sound of chirping crickets.
With enough volunteer or intern help, the summation of all these diets usually take 3-4 hours to make before they are taken up to the main zoo's walk in refrigerator. Defrosting meats, restocking our large fridge, tending to the insect colonies, and lots of cleaning are part of the normal daily duties. Work can be slow and laid back or rushed and stressful but one thing for certain is there's never a boring day in commissary.


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View Contact Info on IMDbPro »
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Seann William Scott was born in Cottage Grove, Minnesota, to Patricia Anne (Simons) and William Frank Scott, a factory worker. He was discovered at a talent competition in Los Angeles, and almost immediately was flown to New York by ABC to test for All My Children (1970). His face has also been seen from his basketball-playing appearance on a ... See full bio »


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Oakland, Berkeley, And East Bay News, Events, Restaurants, Music, & Arts
Your definitive guide to summertime entertainment, outings, eating, drinking, and more.
A guide to this holiday season's gifts, outings, eats, and more.
By Luke Tsai, Jody Colley, Darwin BondGraham, Lou Fancher, Sarah Burke, Nick Miller, Eda Yu, Winston Cho, H. Graph Massara, Pilar Reyes, Shajia Abidi and Ngaio Bealum
Everything you need to know about dining in and out in the East Bay.
By Thien Pham, Luke Tsai, Cynthia Salaysay, Nick Miller, Jasmine Guillory, Eda Yu and Pilar Reyes
© 2017
East Bay Express All Rights Reserved
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GEORGE Ford believes his glittering first half of the season has justified his decision to quit Leicester for the Rec as the young fly-half prepares to return to Welford Road this weekend.
A lack of first-team opportunities led to the 20-year-old opting to join father Mike's Bath and Ford will go looking to put a dent in his former side's ambitions of regaining the Aviva Premiership title on Sunday.
Ford is relishing the opportunity to go toe-to-toe with the man who always stood in his way at Welford Road – England man Toby Flood.
"I can't wait. Welford Road is obviously a great place to play and Leicester have hit a bit of form as well so it's the got the potential to be a good game," said Ford.
"We've got to go and take the game to Leicester because, like you saw at the weekend, we gave Northampton a bit too much respect and they capitalised on that.
"This will be the first time I've been back. You obviously make friends in and around the club and the stadium so it will be good to see everybody but hopefully we can get the result on the day.
"Playing against some old teammates should obviously be a good one.
"When I left, I was at the time of my career where I just needed to get game time and my decision to come here was to give myself the best possible chance of doing that.
"And up until now, it's worked out all right. But I know that as an individual, things can change very quickly, so you've got to keep your feet on the ground and keep working hard because I know that my spot in the team is not guaranteed, with other people like Tommy (Tom Heathcote) and Gav (Gavin Henson) on my heels.
"I was behind Toby at Leicester and he was playing brilliant at the time.
"I picked up lots from watching him day in, day out in training and in games, so I can't speak highly enough of Floody – it will be the first time I've played against him, so I'm looking forward to it."
Ford's impressive season so far has seen the Bath youngster heavily tipped to earn a call-up to England's Elite Player Squad and Rec coach Toby Booth reckons his fly-half is doing all the right things to put himself in contention for a place in Stuart Lancaster's national side.
Booth said: "Unless you play him, you'll never know. So from that point of view, it's completely up to them and how brave they want to be about it.
"They know that George is a quality player and he's played extremely well and been at the centre of a lot of things that we've done.
"But so have Ant Watson, JJ (Jonathan Joseph), Ollie Devoto, Kyle (Eastmond), Dave Attwood, Matt Garvey and Carl Fearns – there's been a lot of people that have put their hands up.
"The boys themselves can't control whether they get picked or not. All they can do is put their best foot forward every week for Bath."
FOR MORE SPORTS NEWS, REPORTS & PICTURES SEE FRIDAY'S WILTSHIRE TIMES AND FOLLOW US ON TWITTER @WTSport


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In the Kitchen with Mitch Orr for Adidas Originals
"Don't really worry about the 10% of people who hate on what you do."
adidas Originals have dropped the second instalment of their Racer film series. The series celebrates the return of an adidas classic from 84, the adistar Racer heritage sneaker, by profiling four young men who are killing it in their field.
The first film took us into the studio with DJ Beni Single, and now we're taken into the kitchen with the 2010 Josephine Pignolet Young Chef of the Year, Mitch Orr. Since winning this accolade, Mitch has been tantalising taste buds at Sydney's Duke Bistro, Buzo and The Wine Library. He was also awarded Time Out's Best New Talent and People's Choice Award, and was even a nominee in Cleo's Bachelor of the Year. Ever the entrepreneur, Mitch is planning a new venture for later this year. Take a look at Mitch cycling to work and 'plating up' in this video.
Stay tuned for the next two films, featuring graphic artist Luca Ionsecu and paper engineer Benja Harney.


text: Part of figuring out what stats are worth trusting is cross-checking them with an eye test now and then, and tweaking the formula if it doesn't mesh with reality. I mean, if you stats tell you that Gerald Green is more efficient at doing something on the basketball court (other than alley oops) than is Lebron, then it's time to rethink things. Trouble is, stat guys don't usually like non quantifiable, empirical data like somebody's "eye test" to in any way affect their analysis. Too bad, because if you could just get formulas to match the eyeball test assessment of (say) Hubie Brown, you'd have something.


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Play with Lights Experimental Fun!
Skill Level: Beginner / Views: 645 / System Requirements: Poser and Photoshop (or anything with Layer effects)
I'm here to show you how I experiment with lighting to get some cool lighting effects without hurting your brain.
Compositing 3D Figures With Photo Backgrounds # 1: Molly the Coffee Fae
Skill Level: Intermediate / Views: 613 / System Requirements: Poser, Photoshop (Gimp, PSP)
This is the first of 4 planned tutorials on my methods for blending 3D figures with photo (or other) backgrounds. This tutorial demonstrates blending into an indoor scene with soft lighting. PDF format, 11.7 MB.
The best way to use SUPER-LIGHTS
Skill Level: Regular / Views: 485 / System Requirements: POSER 7 or 8
This tutorial will help you to sublimate your scenes, with my product : "Super-Lights" !Every questions you can asked about "Super-Lights", have their answer in this tutorial.
Outdoor Lighting with Poser8 IDL
Skill Level: Beginner / Views: 1097 / System Requirements: Poser8
Indirect lighting is a great new feature in Poser8. It allows us to do directly some things we had to fake before, like global illumination and ambient occlusion. Keep in mind that AO in Poser is a way to fake and speed occlusion in a render. IDL (Indirect Lighting) does the real thing.
Cartoon rendering with IBL
Skill Level: Beginner / Views: 3096 / System Requirements: Poser 7
It is a fast and simple way to render a cartoon, using the IBL function.
A Poser Spotlight with a Twist Tutorial
Skill Level: Beginner / Views: 963
Simple spotlight tutorial that can look underwater.


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October 31, 2011
Chris Rice, Co-Director of the Center for Reconciliation at Duke Divinity School, delivers a lecture titled "Mission, Justice and Holiness: A Crossroads in Christian History" at 7 p.m. Monday, October 31.
October 30, 2011
Wheaton has now won four in a row and is 7-1 on the season with a 4-1 record in Conference play.
The Wheaton College women's soccer team earned its 15th CCIW Championship with 5-1 win over Millikin University on Saturday.
October 29, 2011
Dr. Tony Ladd, who retired as Wheaton College's Director of Athletics in September, will be recognized for his years of service to the institution at halftime of Wheaton's football game against Augustana College on October 29.


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Trump administration files notice to appeal ruling blocking travel banPosted: Updated:
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New development shaping south Lee County
South Lee County may arguably be the new place to be in Southwest Florida as new shops, restaurants and apartments continue to shape the area near Florida Gulf Coast University, all while developers cash in big on the population boom.
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The man suspected of committing three separate rapes in Golden Gate was arrested Tuesday, the Collier County Sheriff's Office announced.
Viewing guide for the solar eclipse in Southwest Florida
Get ready for the celestial event of a lifetime!
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Two areas of disturbed weather have our attention in the tropics.
Fatal crash kills 1 in North Fort Myers
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Tropical Storm Harvey could be making a comeback. If it does, it could possibly even become a hurricane.
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When will the consumer version of the much-anticipated Oculus Rift virtual reality headset ship? With competition looming from Sony PlayStation's Project Morpheus and the Vive headset announced by Valve and HTC a month ago, Oculus' early lead in VR suddenly looks like it could be under threat.
After launching two prototype headsets for developers and an "innovator edition" of its Samsung Gear mobile VR device, executives at Facebook-owned Oculus have been tight-lipped about when consumers will be able to buy the PC-based Rift.
But at the F8 developer event in San Francisco, one Facebook executive's lips were a somewhat looser. Read more


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A Goliath Gulp was a Human large fast food soft drink beverage from Earth.
While on 20th century Earth, Tuvok got footlong hot dogs, chili burritos and Goliath Gulps for himself, Tom Paris and Rain Robinson for breakfast one morning. Robinson likened the meal to something she would expect to eat on an afternoon at Dodger Stadium. (VOY: "Future's End, Part II")


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Pain au Chocolat
103 comments:
- Tiffany Ann3/30/12, 3:47 PM
I hate that you bake all these amazing foods when I am not home.ReplyDeleteReplies
I'll save you some my dear.Delete
I'm a friend of Peggy's. My daughter and I both drool over your blog, but she is going to die over this recipe. With the exception of fresh strawberries, I don't think there is a food she loves more than Pain au Chocolat! I foresee much rolling in my kitchen as Nana plays with the grandkids and Mama lovingly bakes.ReplyDeleteReplies
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This comment has been removed by a blog administrator.ReplyDeleteReplies
Guess what I had for breakfast this morning? Pain au Chocolate with Crio Bru. Divine. Don't worry I'll leave a few bags on the shelves at Harmon :)Delete
I've made croissants and danishes in 2 days, but I like how you broke the process down even further. I've never heard of making them in 4 days, but I imagine this extended way lessons the stress and heightens the enjoyment of making laminated dough. Everything looks fabulous!ReplyDeleteReplies
I think that 2 days would be nice. Especially when I forget to start them for a special event in four days and forget. They can be a lot of work. I really appreciate your comment. thank you.Delete
I have found the more rises that are very slow and in the refrigerator heightens the flavor of the dough. I often take 3-4 days to make Challah bread. Give it a try both ways and then have a taste...the buttery flavor is so much more intense.Delete
This comment has been removed by a blog administrator.ReplyDeleteReplies
Coca River and Cavalla are my favorite as well. I purchased a Cavalla that was a dark roast and it was very strong. At first I didn't like it, but it really grew on me. You HAVE to try the Crio Beans. Oh my. That's all I asked for my birthday and I received about 6 bags...That was a month ago and I just opened my last bag. If you like dark chocolate, they are the greatest fix. I don't know if it's coincidental or not, but I haven't had a cold or the flu this year. I keep telling my husband it's because of all the antioxidants in the Bru. He just laughs.Delete
Wow! Thanks Heidi and Janet for all the banter re Crio Bru. Yes, I knew I could buy it off the internet, but wanted to get my french press at the WS outlet first, on our way to UT. I plan on bringing home Cavalla and Coca River and definitely the Crio Beans. Can't wait. Is this the best cooking blog or what?!?! I've learned so much.ReplyDeleteReplies
You are seriously my best friend :)Delete
- Phil A4/3/12, 8:33 PM
I just stumbled upon this recipe. It looks incredible! I just finished the kitchen and can't wait to start cooking. Bread is on the top of my to do list. This recipe just became my first project. Thanks for the inspirationReplyDeleteReplies
A new kitchen? Lucky you! I hope you love it.Delete
SOS Janet we are trying to roll this out and the butter is everywhere! Please give us some advice! We just finished day 2 and our dough does not look the same!ReplyDeleteReplies
Sounds like the butter softened way too much. The best thing is to return it to the refrigerator until the butter hardens up a bit. I hope I got to you in enough time. The dough and butter need to stay cold.Delete
Definitely a recipe/technique for the avid baker, as you say. I'm sooooo tempted to begin this today. Should be done in time for Easter! And i have the week off... Thank you for the amazing step-by-step photos. I LOVE that plastic measuring tool you have. I've never seen one before. Where can I find one and does it have a special name? Do these treats freeze well? How do you store them--that is, if they aren't eaten up within minutes ; )ReplyDeleteReplies
Begin today and you can have them for breakfast on for Easter. I have gotten up at 3:00 a.m. to put them out for a final rise. Crazy. I think the tool you are talking about is a ruler used for quilting. My grandmother was a quilter and gave it to me. I think I was supposed to use it for quilting instead of baking. You can pick one up at a fabric store. They freeze great in a plastic container or ziplock. Just remove them to thaw. That way they will stay crisp. To re-crisp them I just put them in a 300 degree oven for a few minutes. It worked...then they were gone.Delete
- Anonymous4/5/12, 5:47 PM
I went to pastry school in France, it is possible to do it in a day... if you have the time. We made a batch of those and plain croissants almost every day.ReplyDeleteReplies
I wish I had gone to pastry school in France. The recipe I have says that you can refrigerate for 5 hours, but prefers overnight. It certainly makes a long process. How many times do you roll in the dough??Delete
- Cindy4/10/12, 6:07 PM
This comment has been removed by a blog administrator.ReplyDeleteReplies
This comment has been removed by the author.Delete
I LOVE LOVE LOVE LOVE these!!! My stomach is growling just reading this post ..... if I ever find myself with some more spare time, I am totally making them ... if not, let me know when you make them next & I will come & stalk you :) j/k .... love your blog!ReplyDelete
I just made these.Cheat version though!I did all steps in a day.And baked a trial batch earlier and it tasted wonderful!!thank you for the amaziing recipe!=)ReplyDeleteReplies
I need to try this in a day. Actually I need to STOP making these because I can't stop eating them! Thanks for your helpful comment.Delete
- Anonymous4/24/12, 7:50 AM
I am going to try and make this for my French class's final presentations. I love the step-by-step pictures, but I have a question. Is there a certain amount of time that is too long for the pain au chocolat rolls to be left in the fridge before baking? Thanks! (:ReplyDelete
I think you could leave these in the refrigerator for 24 hours without any problems. IN FACT. You could put them in the freezer. When completely frozen put in a covered container or plastic bag for up to 4 weeks. Remove from freezer, place on cookie sheet and let thaw for about 5 hours. Bon chance.ReplyDeleteReplies
- Anonymous4/25/12, 5:17 PM
Merci beaucoup!Delete
- Anonymous5/4/12, 5:24 PM
Janet you are amazing! I just found your site through 'Tipnut' linking to your crusty bread. I have spent a couple hours just going through your blog. I am a sucker for reading comments too. You handle yourself with such maturity and wisdom.ReplyDelete
I wish I baked more. :-) I love making bread (when I have time) so I will make the crusty bread (really it is too easy) but this....well this recipe is the piece de resistance of pastry. Thank you for entertaining (and inspiring!) me.
PS Your pictures are amazing. Each one makes me wish I was home in the kitchen instead of at work making Friday go faster by reading your blog.
Thank you so much for your kind comments. I hope you get the time to make this someday. It'as AMAZING! Let me know how your crusty bread turns out. It's such a simple and fabulous recipe. Kudos to the creator.Delete
On day two of making these.. you can see the butter through the dough and it's broken through in places.. but it's definitely cold enough :/ hopefully it'll turn out okay, I've bragged to my co-workers that I'm bringing these in on Tuesday haha!ReplyDeleteReplies
That's ok. Keep it going. Every now and then I have the exact same thing happen to me. The finished product is always impressive. Your co-workers will praise and adore you forever. Let me know how the pain au chocolate turns out. I'll cross my fingers for you.Delete
I just baked my test run, the "flawed" ones, if you will. And they turned out great! Waking up at... 2am to let the dough rise for the ones I'm taking to work tomorrow. This is my first time trying to make pastry and I wouldn't have been able to do it without your step by step directions. Thank you!!Delete
I sure hope your co-workers appreciate all of your hard work. They will be bowing in your honor...if not they should be. Just send them to this post so they can see what you have been through for the past 4 days. They will realize you are one great pastry chef and friend. Congratulations!Delete
- Anonymous6/9/12, 10:29 AM
Hi - I have just discovered your blog and enjoy your clear, detailed advice and photos to show 'how it SHOULD' look!ReplyDelete
I have noticed you use and recommend using a pastry cloth. Where did you purchase your cloth - It would be good if you could say the make/brand and if it is still available to buy?
I hope to have a go at your Pain au Chocolat ..... Have you thought about making French Macarons?
Louise - Stansted and Grantham, United KingdomReplies
Hi Louse, The pastry cloth that I use is basically canvas fabric. I purchased this from a local kitchen store years ago and have since made my own by purchased canvas from a fabric store and washing it. It works just as well. You could even serge the edges to prevent the fabric from fraying.Delete
French Macaron's are on my bucket list. They are so temperamental. I have taken classes on how to make them, but live at 5,000 feet above sea level. Who what will work for my altitude may not work for your altitude. I will play with them and see if I can master them enough to teach others how to make them. It's so nice to hear from someone "across the pond". I have pure British descent and very proud of it. Thank you for your kind comments.
Oh my gosh... these look like the chocolate croissant thingy you can buy at Panera. I have an addiction to those things. This recipe seems challenging, but I do believe I'm going to give it a try. Thanks for sharing a beautiful recipe.ReplyDeleteReplies
A little labor intensive, but soooo worth it. I hope you try the challenge.Delete
I'm so happy that I've found your blog. The instruction is very clear and comes with pictures! I've tried this Pain Au Chocolat recipe few days ago. Mine didn't look as beautiful as yours but it tasted really good. Thank you!ReplyDeleteReplies
- Anonymous8/24/13, 6:03 AM
Thay turend out delicous, oh i'm soo happy!!! Thank you soo much, for the time and the pacient to show uss in steps!Delete
I appreciate this recipe for its concise instructions and absolutely amazing photos. However after baking the first batch and having the bread come out completely soggy, I have to say this may be my first and last time using it unless the second batch that I put in without letting rise at the end comes out better. Thanks anyway though.ReplyDeleteReplies
I'm so sorry to hear that. I have never had that problem before. I have made this recipe many times. It's too much work for a failure and definitely not worth your effort to have them fail. I wish I knew what went wrong. I hope the next batch is a success. The last rising should not be the problem. Let me know the outcome. I'd love to help.Delete
Nope they still came out the same way. When baking it kind of baked in a pool of its own butter.It may have just been a problem with the butter poking through at some points throughout the process? I have a dinky rolling pin so it takes longer to roll out. I'm also kind of picky when it comes to texture so it might just be me. My nephews loved them though :)ReplyDeleteReplies
I talked with a local pastry chef regarding what the problem could be. He thinks that it's more than likely the butter coming through the dough that caused the problem. He told me that many butters have the addition of water (who know) He only uses European style butter. I have used butter from Costco and had the recipe work great. He, also, suggested using a tapered dowel type rolling pin. He said that it rolls out the dough without much effort. If the butter seems to be coming through the dough, refrigerate until the dough is not so soft. I hope this helps. They are so much work and now I know why they charge over $3.00 each in a bakery. Best of luck.Delete
- Anonymous5/15/13, 8:40 AM
375 Degree in celcius or in fahrenheit?ReplyDeleteReplies
Fahrenheit. Sorry.Delete
Okay Janet. I am embarking on this four-day recipe! wish me luck and thanks for the awesome pictures and step-by-step directions.ReplyDeleteReplies
You can do it!!! Please let me know how great your pain au chocolate turns out.Delete
It's day two! I am about do start this pounding-cold-butter-into-sketchy-dough part. my dough needed more milk than the one cup, but that's always the case when i try to make dough; i think i am baking challenged.ReplyDeleteReplies
You're not baking challenged. You're a baking Queen! If you have problems, it's probably due to your climate or flour. You are going to rock these croissants.Delete
Day three done. I am very excited for tomorrow morning. my measurement was a bit off--28 by 14 or so, and when i cut them for some reason i couldn't get an exact 4x7 rectangle. Also needed to keep dusting the bottom of the dough with flour, as that was the only way to keep the butter from leaking out. but i have 12 croissants in the fridge right now, awaiting their moment in the sun tomorrow! wheee! this has been really fun! my shoulders are hurting from all that kneading though.ReplyDelete
Thanks again for the step by step instructions! i will let you know how tomorrow morning goes.Replies
Take pictures. I can't wait to see your awesome pastries.Delete
They turned out delicious! I think my sketchy dough set me back--it never was as soft as yours looks to be in your photos, and the insides weren't as flaky as pain au chocolat at a cafe. but they tasted great. Thanks!ReplyDeleteReplies
I bet they were fabulous. Congratulations! I hope they were worth the 4 days of work.Delete
- Anonymous8/22/13, 8:09 AM
Dear Janet, i'm soo glad that i found your page, and it is truly simple and good. I made some of the recipes and must say they was delicious. Today i'm preparing to make this one. Lets hope it will turn out ok. :)ReplyDeleteReplies
You have to let me know how it turns out. I'd love to hear. You can do it!Delete
Thank you for this wonderfully detailed recipe. My husband and I completed our first run this morning. The instructions are perfect!ReplyDelete
In reading through the postings, I note your response to the freezing question. We are experimenting with freezing four, just before the final rise in Day 4.
Another tip: We let two (that had just completed the Day 3 instructions) rise overnight on a cold counter near a cold window, beginning at about midnight; by 7:00 am the next morning, they had risen perfectly. They baked up perfectly and were utterly delicious!
Thank you again for such an expertly explained set of instructions.
Thank you so much Robin. Great tip on the rise time for day 3. I'll try it. You must be an excellent baker. Way to go!ReplyDelete
Hi Janet!ReplyDelete
Thank you so much for this recipe. Breaking it down into individual steps with pictures is tremendously helpful for people like me that don't have much experience in kitchens and have difficulty figuring out if everything "looks right."
I do have a couple questions if you would be kind enough to help:
First, I have had some trouble keeping the butter inside the bottom side of the dough when I roll it out. It stays in the edges just fine, but it seems like the dough gets too thin to support the butter underneath and I end up having to use a lot of flour on the counter to keep it all together. Any suggestions on how you hold it together?
I'm also wondering how thick in inches the final sheet of dough should be. Since the amount of flour that ends up going into the dough always seems to vary from the 4 cups the recipe calls for, I think it might be too thick, even when I roll it out to 28 inches. Do you try to make it as thin as possible, or is there a target thickness you are going for?Replies
Hi Greg, I talked with a local pastry chef and he gave me a few ideas. He said to use European butter like Plugra for rolling in because it spreads better with the roll in. I have had the same problem you have had. I still muscled through the butter seeming to be chunky in between the layers of dough and the butter breaking through the dough. When that starts to happen put the dough back into the refrigerator for a few minutes. He also said that he uses a tapered french rolling pin. It says that it rolls better, more even and smoother. Who knew? Sometimes the dough doesn't cooperate and it seems hard to get it into the rectangle. I have never paid attention to the thickness to be honest. I'm more concerned about the size 12 x 28-inch rectangle. I hope I have answered all of your questions. Feel free to email me at email@example.com If you have more questions. Good luck.Delete
- Anonymous1/2/14, 10:30 PM
Hi Janet,ReplyDelete
This is my first time making any type of pastry, and am on day 1, but abit worried the dough looks dry compared to other bread i have made before. It came together but was not elastic at all. Is it normal? Or maybe i got thr flour measurement wrong? I used scoop and sweep rather than spoon and sweep. Should i add milk at this stage ? I just put it in the fridge. Thank you so much. Dora.Replies
I'm so sorry I just noticed this comment. I try to check daily, but scanned over it. I hope I'm not too late. Now I'm curious as to how the pastries turned out. The dough IS stiff and a bit dry. The gluten will begin to loosen up and become more pliable. However if the dough is too dry, it can be difficult to roll out. I always use the scoop and sweep method myself. I make sure to loosen up the flour by stirring it in the container first. Let me know how your pastries turned out.Delete
- Anonymous1/5/14, 12:01 PM
Hi Janet, i ended up proceeding per your recipe and the dough came out ok the next day and perfectly rollable, easy to work with and never stuck to the counter at any stage! The pains/croissants turned out awesome, flakey and all, just baked them yesterday! Very happy with the result. Thank you for the great recipe. A small modif i did was to flatten the butter into a thin square sheet in the beginning (a method i saw on youtube) and refrigerate before laminating. That seemed to make rolling the dough relatively manageable. Thanks again!Delete
- Anonymous1/20/14, 10:32 AM
Quick question: do you add all the butter (the 1.5 cups) all in the first round? Then the second and third rounds, you are merely rolling it out and folding back up? Thanks!ReplyDeleteReplies
Yes, you add all of the butter the first round. You have it correct. Then just rolling the dough out the 2nd and 3rd time. This creates all the wonderful layers in the croissant.Delete
- Anonymous1/28/14, 11:40 AM
Thanks! Can't wait to give it a try!Delete
The wonderful layers, as you say, are named "pâte feuilletée", here in France. And the special dough for croissants and pains au chocolat, also with these wonderful layers, is called "pâte levée feuilletée"... So, you know nearly everything about french croissants and pains au chocolat ! :)Delete
I wish I new everything I need to know about french croissants. I would love to have you in my kitchen to teach me many cooking classes.Delete
Thank you, Janet ! But I'm not a professional, only a mum who's really "passionnée" (fond of or addict ? I don't know) and who like baking for her children and husband. If you want, I can ask yiu some tips about your american recipes, and you about our french ones... ? Have a nice dayDelete
- Anonymous1/27/14, 10:32 AM
Hello! I have a few days coming up when I might be able to devote time to this endeavor. It's been on my bucket list for some time. Quick question ... have you made these with another filling, say, almost paste, by chance. That's my absolute favorite and would love to try it. But, given the time to make them, don't wan to risk messing up too badly. Thanks!ReplyDeleteReplies
You can totally use almond paste instead of chocolate. They are divine with almond inside. I brush the tops with egg then sprinkle sliced almonds on top the give them a little dusting of powder sugar after they cool. Gorgeous. Good luck.Delete
Thank you SO much for posting this - I made it for Christmas and it was my first venture into the world of pastry (I don't do anything the easy way :) ). Your instructions and pictures allowed me to be as successful as one would expect first time around. I am DEFINITELY making these again! Thanks again.ReplyDeleteReplies
Wahoo! Thanks for a great success story. Keep up the fabulous baking.Delete
- Anonymous1/30/14, 1:24 PM
I was in Paris many years ago and had these warm from the oven in a little bakery there. They were so incredible...the most amazing thing I had ever eaten. Nothing has ever compared. So I tried to keep my hopes down so as to not be disappointed as I made these and took my first bite. Amazing! Divine! I was back in Paris again. I gave them to my children and husband and told them to close their eyes and they would be back in Paris, too! Thank you for the amazing recipe and instructions. You are an amazing cook and I appreciate you sharing your talents.ReplyDeleteReplies
Thank you so much for your comment. You must be an amazing baker to create pain au chocolate that compares to those found in Paris. They are a little effort, but so worth the time. MerciDelete
- Erica W2/1/14, 1:57 PM
LOVE your blog, omg everything is amazing. I was looking up the NECI courses, and can't find a weekend program for enthusiasts. Do you have a link to where we could sign up /look up the course you did/type you did??ReplyDelete
I don't think they do the "whisk-away-weekends" anymore. Too bad I had so much fun. The Essex Inn has cooking classes. Here is the link: http://www.cookingschoolsofamerica.com/vtculinaryresort/index.php?page=calendarReplyDelete
As I'm french, I love croissants and pains au chocolat, our favorite breakfast on week-ends. I make them often : it's really much-more better when they are home-made. But, did you know that you can make a lot of this dough, cut it in parts, and keep in in the deep-freezer ? Once necessary, put it 2 or 3 hours in the fridge, then use it as a fresh made dough. If you want, have a look to my croissants and pains au chocolat on my blog "Les mains dans la farine" : http://wp.me/p35WvX-OReplyDelete
And... i love your blog and put it in my favorite blogs roll ;)Replies
Thank you for sending me the link to your blog. Vous êtes un boulanger extraordinaire. You should come teach classes in my kitchen. I have so much to learn from you. Merci beau coup. You are so kind.Delete
It's a dream for me coming to visit the States... May be one day ?? And then, we could organize an american-french cooking session ? Ooooh, it would be so funny !!!Delete
My dream is to travel all around France not just Paris. I do love Paris, however. My grandfather was killed in Normandy and I would love to visit there someday. Let's plan a day of baking...before I die :)Delete
We should to plan it ! But I live far from Normandy : I live near to Montpellier, in the south of France, on the mediterranean coast (but half an hour from the sea)...Delete
- Anonymous2/28/14, 6:49 AM
Hello JanetReplyDelete
Just found your website by searching for a no knead bread. I am German and I am living in France, people often bring pain aux chocolats or croissants in the office. I have never heard anyone doing them themselves, I am quite impressed about the effort you have made with these lovely photos to show how to do them.
Thanks, even I won't try this one, but I will get back to your no knead bread.
Best regards, it is amazing what people bring onto the web from all over the globe
If I lived in France, I wouldn't make my own pain aux chocolat either. In Utah, it's rare to find a fabulous pastry. So on rare/ special occasions I will make my own. Thank you so much for your comment and I'm happy to know you are making crusty bread.Delete
Hi Janet, thanks for all the step by step pictures you post here, it helps a lot for a newbie like me.. Never bake a bread before.. As i wrote this comment, i just finished my day 3 steps. I wonder why does my dough doesn't look as smooth as yours and the butter keeps on peeping out of the dough? I do hope it taste as good as yours, as i can see the layers showing perfectly on each as i cut it through.. And how do you maintain the rectangular shape as you rolled the dough? Thanks..ReplyDeleteReplies
Hi Shirleen, Laminating dough can be tricky. You are one brave sole, but you can do this. My first attempt at rolling in butter (laminating) I had the same issues you are having. I talked with a local pastry chef and he said if I used European butter I wouldn't have the problem of the butter breaking through the dough as much. Well, European butter isn't always available in my neck of the woods and when it is it is pricey. Try using a lighter touch. I know that sounds impossible because it's quite a workout to get he dough to cooperate once it is cold. The chef mentioned the use of a tapered rolling pin in rolling out. Do the best you can at this point. I'm pretty sure the layers and being created and once cooked they will be fabulous. Be patient with the dough when rolling. It will eventually loosen up. Once the gluten relaxes the rectangle will stay...somewhat. It has a mind of its own and loves to shrink up. If the dough just won't cooperate, just go ahead and get it as close to the shape as possible, then cut and shape into the pain au chocolate. I hope this helps in anyway.Delete
Hi Janet, updates on the progress.. As i lives in London, Ontario, i thought it will takes a lot of time waiting for the dough to rise.. So i left the dough outside the fridge since 9 pm last night, and it was very fluffy and feels like marshmallow at 8ish this morning.. I've baked it and yes it does taste good, but i think because of the rolling problem i had on day 2 the layers doesn't really show as goid as yours.. But i don't careas long as it taste good.. Thanks again Janet,, ;)Delete
I bet your pain au chocolat was wonderful. Next time it will be perfect.Delete
- Anonymous3/31/14, 2:09 PM
I started mine yesterday. Day 2 just complete!! I am making them for a culinary project. First time making anything like this though. I am wondering is the dough supposed to rise somewhat overnight in the fridge or stay the same???? because I am sure mine are not really doing anything .( i guess they wouldn't really rise in the cold anyway, but maybe puff up?) just worried they won't turn out and rise on the final day. I do work with yeast a lot though not is this type of recipe. Day 1 when I added the yeast it seemed fine. Thanks for any help.ReplyDeleteReplies
The dough will puff up slightly overnight, but not much. You should be ok, just allow for a good 4-5 hours finally rising time. I have gotten up at 3 a.m. before and put them out at room temp so they have time to rise and be warm for breakfast. I'm anxious to hear about your final results. Good luck.Delete
- Anonymous3/31/14, 6:06 PM
Thank you! good thing I wake up early :) I will let you know how they turn out.Delete
SO excited! The good things in life are worth waiting for
- Anonymous5/26/14, 6:24 AM
I made this for my mother on French mother's day this year- they were absolutely amazing!! Thanks for the recipe.ReplyDeleteReplies
Thanks for sharing your success. You have a lucky mother and you must be a fabulous baker.Delete
- Anonymous6/27/14, 5:53 AM
the recipe at the bottom say 2 tablespoons of butter for the egg wash, in the pictures it's milk? i am guessing it"s milkReplyDeleteReplies
thanks for letting me know. I appreciate everyone correcting my poor proof reading skills. I have corrected the error.Delete
- Anonymous11/13/14, 11:05 AM
Thank you for this tutorial. It takes away the "anxiety" and makes the steps less overwhelming.ReplyDeleteReplies
Thank you, but I have to admit it does seem overwhelming, but doable and so worth it.Delete
- Anonymous8/7/15, 7:23 AM
I just discovered this, and I'm going to give it a try! I might have to cheat, though and do it in three days, not four. I can do everything over a Friday, Saturday and Sunday, but don't have time to bake on Monday since I work all day. So I might just forgo the last overnight in the fridge. Maybe put it in the fridge for some of Sunday and then later in the day, take it out, let it rise after forming and bake them.ReplyDelete
- Anonymous8/8/15, 4:21 PM
I'm not sure if you are still posting comments, but I wanted to add my experience. I made up the dough last night. Today I tackled the butter/dough rolling out extravaganza. It was pretty much a disaster from the start! I don't think I worked the butter enough at the start. When I started to roll out the dough, it clumped and broke through the dough. It was pretty discouraging, but I figured it'd push on. I rolled and folded it many, many times until the butter was finally incorporated in the dough. Since I figured this was a failure anyway, I decided to proof and bake them today. To my surprise...they turned out amazing! They were puffy and flaky and filled with buttery chocolate goodness. So if anyone else is having problems, persevere and they will likely turn out great! And, you can shorten the process - significantly - and still get an amazing result.ReplyDeleteReplies
Thank you so much for sharing this information. I talked with a pastry chef and he told me that using European butter will help with the clumping butter problem. I haven't tried it yet, so I can't report if it works or not. Anyway you had success and shortened the time. Bravo!Delete
HI, Thanks for the recipe! Where did you get this ruler for baking?ReplyDelete
My grandmother gave it to me. She was an avid quilter and I think she hoped I would be too. Instead I use it in the kitchen. Most fabric or quilting stores carry them. I bet you could even find it on Amazon. It is 24 inches long and 6 inches wide. It's a great tool with many uses.ReplyDelete


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text:
Being a kid from the snow covered hills of Northern New York, I love a classic Northeast winter. Snow storms, sledding, and mornings so chilly you can see your breath — it's nostalgic and delicious. That being said, I don't mind a bit of a refresher on the beauty of summer fun and flavors every now and then.
Enter taco night! Being that tacos come in so many different shapes, sizes and varieties, I opted this week for a simple and delicious chicken & chorizo combo with a big kick up on the spice factor. My husband loves spicy food (I'm getting there, too; give me some time) so I reached for a heavily seasoned fresh chorizo from my local Latin market and topped these tacos with a chipotle cream and quick pickled jalapenos — both of which I made fresh at home in the time it took the meats to cook through.
The toppings that I used were what I had in the fridge. Take my suggestions as a guide, then go ahead and get crazy with whatever you have around. That's really what's so great about taco night, isn't it? They're easy; they're interactive; and they're just so delicious.
Spicy Chicken & Chorizo Tacos
Yield: 4 servings
Prep Time: 10 minutes
Active Time: 20 minutes
Total Time: 30 minutes
For the chicken and chorizo:
2 (6- to 8-ounce) boneless skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
Salt and ground black pepper
2 to 3 links fresh chorizo (about 8 ounces total)
1 tablespoon canola or olive oil
Juice of 1 lime
For the pickled jalapenos:
1/4 cup apple cider vinegar
2 tablespoons sugar
Pinch of salt
2 to 3 jalapenos, thinly sliced
For the chipotle cream:
1 cup sour cream
1 chipotle in adobo, finely chopped, plus 1/2 teaspoon adobo sauce
1 teaspoon honey or agave nectar
For the tacos:
8 corn tortillas, charred if desired
Assorted taco toppings (such as sliced radishes, sliced scallions, and chopped cilantro)
Preheat the oven to 425 degrees.
Season the chicken breasts with the cumin, coriander, oregano, and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar, and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
While the meats are roasting, prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave, and a pinch of salt. Set aside.
When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.
Patrick W. Decker's life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars like Rachael Ray, Sandra Lee and Paula Deen, he now works as a food stylist and producer in NYC by day and a food writer and recipe developer at his home in New York's Hudson Valley by night. You can see what he's up to by following his latest tweets on Twitter at @patrickwdecker or visiting his website at patrickwdecker.com.


text:
Valentine's Day Cloths by Kris Knits
Welcome! You are browsing as a guestWould you like to see 70 projects made from this pattern and much more? create a free account What am I missing?
Valentine's Day Cloths
This pattern is available for $3.25 USD buy it now
Available now.
Just in time for Valentine's Day.
Valentine's Day Coths are mini dishcloths sized around 5½"x5½". Great for cleaning just about anything.
Extremely fast knit, they're addictive and cute. Great for gifting or just to keep around the kitchen.
To get the best stitch definition out of your cloths I recommend using a smaller needle size. I also recommend blocking your cloth by soaking it in water for a few seconds and then gently squeezing out excess water until it is damp. Shape your cloth into a square and lay flat pushing down the stockinette stitches to dry.


text:
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Thomas F. Gibson, Esq.Law Offices of Thomas F. Gibson, Cambridge
Richard Heidlage, Esq.Chief Administrative Law Judge, DALA
Katherine Hesse, Esq.Murphy, Hesse, Toomey and Lehane, LLP, Quincy
Gerald A. McDonough, Esq., deputy auditor and general counselOffice of the State Auditor
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Public Law Section
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text:
Turkey Talk: To Stuff or Not To Stuff?by Toby Amidor in Food Safety, November 18, 2009
Years ago it was unheard of NOT to stuff your turkey. These days, things have changed because of growing awareness for food-borne illnesses and their risks. The good news is that there's a way to safely stuff your turkey.
The Issue
A decent-sized Thanksgiving turkey takes a few hours to cook in the oven. It's not only how long you cook it, but at what temperature you set the oven. It's important that your bird reach the proper cooking temperature so you kill potentially harmful bacteria (e.g. salmonella) that lurk in the meat and its juices.
In the past, stuffing a large turkey has been linked to salmonella outbreaks. People weren't cooking their turkeys at the right temperature for the proper amount of time. Plus, jam-packing the turkey's cavity with stuffing affected the cooking (it tougher to kill bacteria when a bird is overstuffed) and made for a disastrous combination. Worse still, when you remove stuffing from a bird that hasn't been cooked properly, chances are the stuffing is not safe to eat either because it might be contaminated. Yikes!
The Solution
The USDA recommends buying frozen pre-stuffed turkeys since these birds undergo inspection to make sure they are handled properly. However, you shouldn't thaw these turkeys; you're supposed to cook them from a frozen state. The USDA strongly advises against buying fresh pre-stuffed turkeys since they're handled by multiple people and have a higher chance of being contaminated.
If you decide to make your own stuffing, you can either cook and serve it on the side or follow these USDA guidelines to safely stuff a turkey:
Step 1: Prepare Stuffing Safely
If you're using raw meat, poultry or shellfish to make your stuffing, cook those first, add them to your stuffing mix and then immediately stuff your bird. If you're preparing the stuffing ahead of time, cool it immediately and placed it in shallow containers in the refrigerator. Pre-cooked and cooled stuffing should not be used for the turkey — eat this separately.
Step 2: Stuff Loosely
Cook stuffing and immediately place it in your turkey's cavity. Stuff loosely — about 3/4 cup per pound of turkey. Don't stuff turkeys that will be grilled, smoked, fried or microwaved.
Step 3: Cook Immediately
Don't let your turkey sit out at room temperature — that gives pesky bacteria a good opportunity to grow. Once you've stuffed your bird, immediately cook it in an oven that's set no lower than 325 degrees Fahrenheit. For a list of cooking temperatures per pound of meat, check out this good USDA list.
Step 4: Check the Temperature
You want to make sure the internal temperature of the turkey reaches at least 165 degrees Fahrenheit. To check that, place a thermometer in the innermost part of the thigh, the wing and the thickest part of the breast. If you check and the turkey hasn't reached the proper internal temperature, continue cooking it. Don't remove the stuffing at this point because you think it might speed up cooking. It's already been contaminated with the turkey's bacteria and needs to keep cooking to kill it off.
Step 5: Let It Stand
Once cooked, take the turkey out of the oven and wait 20 minutes — you can now take the stuffing out and carve this bad boy.
Step 6: Holding Time
Eat cooked turkey within two hours and promptly refrigerate any leftovers. Slice leftover turkey and store in shallow containers (don't just shove the whole bird, loosely wrapped, back in the fridge). Be sure to use up those leftovers within three to four days.
TELL US: How do you handle your stuffing?


text:
Hey there, time traveller!
This article was published 17/12/2012 (1710 days ago), so information in it may no longer be current.
VERY few details have emerged about the city's latest homicide -- the death of 49-year-old Orland Joseph Adams.
Police say the man was beaten inside a home in a quiet St. Boniface neighbourhood Friday night.
Adams was described by several area residents in the Archwood neighbourhood as a disagreeable sort who argued regularly with his neighbours.
Adams, 49, was assaulted in his St. Catherine Street home Friday night and died from the injuries. Winnipeg police offered little information about the attack, except to say Adams was known to police.
Residents who spoke to the Free Press said they weren't aware of the Friday-night assault. However, they said they didn't feel threatened that violence had struck so close to their homes.
Adams had lived in the home with his common-law wife for seven years, neighbours said. She declined an interview with a Free Press reporter Monday.
No arrests have been made to date.
Anyone with information on the death is asked to call police at 204-986-6508 or Winnipeg Crime Stoppers at 204-786-8477.
-- staff


text:
Remember when salted caramel was considered a culinary novelty? What about when bacon chocolate chip cookies were avant-garde? With maple bacon cupcakes and salted caramel milkshakes now on the menu, it's easy to forget that not long ago sprinkling sea salt over anything sweet was a little bit brave.
If you're daydreaming about Pineapple Upside Cake with Hawaiian Sea Salt right about now, you're not alone — we are too. It's summer and we're hooked on the whole sweet and savory thing ourselves. In fact, just thinking about all the clever and complex summer pairings that have yet to make it mainstream has our sweet (and salty) tooths going AWOL.
Hungry for answers, we caught up with Pastry Chef Christina Lee of NYC's Recette to uncover a few off-the-beaten path ideas for salt-ifying popular summer desserts.
5 Salty Sweet Pairings for the Summer:
- Sweet summer corn can be roasted or grilled and tossed with a little sugar syrup and used as a topping for ice cream. Try: Michael Symon's Sweet Corn Ice Cream
- Madras curry powder is a great addition to tropical fruits such as Mangoes and Pineapples to make homemade ice pops or sorbets. Add approximately 1/2 teaspoon of curry powder per quart of juice or adjust to taste. Try: Bal's Curry and Mint Ice Cream or Yigit's Madras Coconut Cookies
- Herbs such as thyme and tarragon are great additions to creamy desserts. The fresh herbs can be infused into cream or processed with sugar and added to any custard or ice cream base. Try: Plum Upside -Down Cake with Thyme, Lemon and Fennel
- Cayenne or Ancho chili powder can be added to brownies or chocolate cakes to balance out the sweetness and enhance the flavors of milk to darker chocolates. Add according to your taste for spice but 1 Tablespoon of cayenne to a standard recipe should give it a little kick that you're looking for. Try: Spicy Mexican Hot Chocolate Cookies or Chocolate Chile Cake
- Smoke is an interesting element that helps give depth to many sweets. Spruce up your next sundae by sprinkling smoked salt over the caramel sauce, or sprinkle smoked salt over grilled pound cake before using it in a summer fruit trifle or parfait. Try: Dark Chocolate Souffle with Smoked Salt
More Salty Sweets and Bacon Treats:
Kelsey's Salted Caramel Sauce
Candied Bacon and Dark Chocolate Chunk Cookies
Salted Caramel Almond Thumbprint Cookies
McIntosh Maple Crumble with Candied Bacon
Salted Caramel Popcorn Balls
Brown Butter Bacon Ice Cream
Salted Caramel Apple Pie


text:
Corn futures continued their Friday decline early Monday morning. Traders have almost surely turned their attention to the potential results of the USDA Prospective Plantings report to be released Thursday (3/28), especially after several firms released their forecasts for the report last Friday. Weekend snowfall over the Midwest probably weighed upon prices as well. May corn slipped 2.0 cents to $7.2425/bushel in early Monday trading, while December dipped 1.25 cents to $5.64.
Soybean futures also fell Friday and proved even weaker than corn in early Monday price action. The fact that several forecasters published record acreage predictions for the coming U.S. crop year is almost surely weighing upon the market, but talk of improving logistical conditions in South America, particularly news that Brazil had avoided a threatened port workers strike, is likely weighing upon the market as well. May soybeans dropped 7.25 cents to $14.3325/bushel overnight Sunday and Monday morning, while May soyoil skidded 0.17 cent to 50.26 cents/pound, and May meal slid $2.5 to $416.8/ton.
Wheat futures declined slightly to start this week. Forecasts for spring wheat plantings on the Thursday morning USDA Prospective Plantings have been rather divergent, which may explain the lack of price movement over the weekend. Still, the weekend snowfall seems likely to improve harvest prospects for the growing winter wheat crop, which might explains the slippage seen early this morning. May CBOT wheat edged 1.0 cent lower to 7.2875/bushel early Monday morning, while May KCBT wheat was unchanged at $7.615, and May MGE futures lost 1.25 cents to $8.0525.
Cattle futures declined Friday ahead of the monthly USDA Cattle on Feed report, due largely to persistent cash and wholesale weakness last week. However, futures could rise sharply today after the COF report stated February feedlot placements at their lowest level since the USDA started the current data series in 1996. April cattle edged 0.22 cents lower to 126.20 cents/pound at its Friday settlement, while August lost 0.67 cents to 122.85. Meanwhile, April feeder cattle futures dipped 0.25 cents to 138.05 cents/pound, and August skidded 0.15 cents to 147.95.
CME lean hog futures proved relatively weak again Friday. That probably reflected the ongoing decline in the CME lean hog index, which is expected to come in at 0.57 cents lower, at 75.30 cents/pound later this morning. Bulls keep thinking the market will turn seasonally higher in the near future, but that obviously has not happened yet. Modest increases in pork stockpiles on the monthly Cold Storage report may boost prices this morning. April hogs slipped 0.30 cents to 78.05 cents/pound at the Friday close, while June gained 0.15 cents to 89.72.
Agricultural industry forecasters also posted relatively large predictions for spring U.S. cotton plantings late last week, which very likely weighed upon futures Friday and again this morning. Having the new crop contracts lead the way lower supports that supposition. Ultimately, the recent price spike has probably encouraged U.S. farmers to curtail their cotton plantings much less than previously anticipated. May cotton slipped 0.26 cents to 87.03 cents/pound Sunday night and Monday morning, while December dipped 0.35 cents to 86.20.