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" Manufacturer: Fray Bentos / Type: meat Pie "
I am a student living a typical student life. I do prefer to cook more from scratch, however on those long hungover days, or exam times it is just so much easier to through something ready made in the oven. I love the Frey Bentos pies, I think the meat quantity is rather generous for the price as usually pies can be very expensive with very little filling. I don't like Kidney however still find myself buying the 'Steak and Kidney' selection because the gravy and steak is so yummy.
I live with four 18-19 year old boys who, before they moved in with me, have never cooked for themselves. Now I find that the guys in my flat have this dish several times a week because it is so easy to make, tastes delicious with a nice crusty texture on the pastry and quite frankly, they find it hard to screw it up. Its a great meal with some chips and peas, typically English.
The tin is rather thick and therefore you need a really decent tin-opener, most of the time I have to get somebody else to open it for me as it is just too difficult.
The pies can sometimes be a bit soggy on the bottom, I quite like that, but I suppose its to consumer tastes.
i love pie and mash its one of my fave meals. Something feels very english about eating it, its a meal thats part of our culture and way of life. I havnt been in a pie and mash shop for ages i really must soon !
Fray bentos steak and kidney pie, steak and kidney mmm the king of pies in my book, This pie comes in a tin which makes it great food just to have in the cupboard as the use by date is years away,
i brought mine from the poundshop in town as on the tin it always says "£2.19" but i dont know anyone yet who has actually brought one for that price. the pound shop always have them and for a pound you would think its a bargin,
The first problem that i encountered with these pies is how bloody difficult it is to actually get the lid off round and round the tin i was going with my opener with little shards of metal i thought was going everywhere. i was quite worried about any of the shards actually landing on my pie but i persevered untill i got the damn lid off. building up the sweat on i had opening the tin i inspected the contents and it was rather dull, mainly because the pasty was wet, so i shoved the pie in the tin in the oven after reading it says 25 mins. Word of advice tho , dont do what i did and struggle to get the lid off then realise you didnt read the cooking times then your holding an open pie above your head trying to work out the tiny writing on the bottom of the tin lol !!!
So in it went for the 25 mins and i opened the oven door to be greeted by a lovely sight ! the pastry had risen big time looking all puffy and golden, i was rather excited about this meal !!!
The second problem i encountered was getting the pie out of the tin onto my plate. This is not a meal to cook up if your trying to impress someone because what i ended up with on my plate was golden puff pastry with what looked like a soggy mess on top of it covered in gravy !!!
The Taste Test: sitting down to my slop on a plate with mash i realised that with fray bentos pies the bottom remains stodgy VERY stodgy and i found myself eating just the steak and kidney with the puff pastry which left me quite gutted, granted they was actually quite generous with the filling but half the pie was left by me because it was just awfully soggy and for me inedible.
i have since tried other fray bentos pies with equal results of the soggy bottom resulting in a stodgy mess on my plate, so this one wasnt a one off
Ok its a cheap meal and handy to have in the cupboard but for me the wow factor just wasnt there !
I have been eating these pies for so many years, and I have always found them to be very tasty and satisfying and I bought this one for only £1 from Farm Foods and I thought it was a bargain price as these are usually priced for a lot more money.
It comes in a round pie shaped tin and the top of the tin can easily be removed with a can opener and the design of the top of the tin has shows the meat inside the pie and it looks a very tempting picture indeed.
Once opening the tin, the inside does not look that attractive, it is a pale beige colour pastry and looks very bland and but once placed into the oven for approximately 30 minutes, the top of the pasty rises and the smell is absolutely gorgeous while it is being cooked, the pastry is a puff pastry and it rises just above the top of the tin and once taken out of the oven and left to cool for a few minutes, and it is cut with a knife, the inside is revealed and it is a lovely juicy looking pie.
The texture of the steak meat is very soft and tender and it is in a rich beef gravy of a very good quality indeed and the meat is also good quality too and when it is eaten it just melts into the mouth and tastes absolutely delicious and it can easily feed 4 people, although I have been known to eat a full one to myself lol, I just think these pies are just brilliant value and quality and I always feel satisfied once I have eaten it.
It certainly does not taste at all bland as you can imagine once first opening the can, it is quite the opposite and for the richness of the gravy and the pastry top, and the top of the pastry is a nice crunchy texture and the underneath of the pastry is a little bit softer and the blend of all of them together tastes fabulous.
There is also kidney in this pie and it is a very good texture too, it is nice and soft and easy to swallow too, and I love this pie with mash or chips and it tastes just as good with both and I have also just eaten this on its own as a snack, as once I start eating it, it is very moreish and there is never any left for a later time in my home lol.
It is a very good food to eat if you are on a low budget and want a hot meal, especially in the winter time as it only cost a small amount of money for good quality meat and pie.
I think it is simply one of the best pies in a can in my opinion and I recommend it for anyone to give it a go and the tin can be recycled too.
The edges of the can is very sharp after opening it and once cooked it is advisable to be very careful handling it as it is just common sense but with the contents cooked inside this can, it can easily be forgotten it is sharp.
I rate this one 5 stars.
You could walk into my house any day of the week, go into my kitchen cuboard and you will find atleast two of these fray bentos steak and kidney pies. For a busy family like ours I find these meat pies which come in a can are simply fantastic. They offer a quick and convenient base for a number of meals whether it's pie and chips or pie, veg potatoes and gravy. One thing is for sure these pies always satisfy as they are warm, hearty and flavoursome.
Other brands have jumped on the bandwagon and are now selling tinned pies, but this is one of those products that I would certainly be inclined to stick with this reputable brand. Fray bentos has been making these pies for generations. Which is evident in the rich and intense flavour of the gravy, the soft and succulent beef and the delicious if not a little sparse kidney. This is then all topped with the most delicious, light and satisfying puff pastry.
This pie is suppose to serve a family of four. However I don't think there is enough in these tins to give four adequate portions. I think that it is fair to say that one of these pies, is enough to provide a good two portions for adults.Whenever we eat this pie I always add a can of stewed steak to the meal as I find that this bulks out the filling and makes the pie go further.
The rich flavours accompanied by the delicious puff pastry is a real hearty treat. I always find this meal is great if I am feeling a bit run down or fed up. I suppose this is because it is a real comfort food.
These Fray bentos pies have quite a high calorific content. The nutritional values are written on the reverse side of the can. Although they are quite high in calorie and fat content, as part of a balanced meal they are really wholesome and satisfying. You won't be needing to head for the biscuit tin later in the evening because this pie does fill you up nicely.
The cost of these pies is around £1.70 which I think is exceptional value for money. You can make a real tasty weekday dinner with this pie. You would never get a joint of meat for £1.70! Also it is a really good quality pie. It is so tasty and flavoursome. The meat is not cheap or fatty. The pastry is well executed and always leaves you with a great satisfied feeling.If anything the filling in this pie could be a little more generous, however if you add a can of stewed steak you will find that there is ample to share.
There is something appealing about these Fray Bentos Pies. The height of my Nana's culinary expertise was to serve us one of these. It's real comfort food.
But.....If Argentina's navy had been built from the stuff the pie cans are made from, Mrs Thatcher would have been singing a very different song from the one she sang over the Faulklands! They would have been unsinkable.
It is very nearly impossible to get the cans open without maiming yourself or distributing grease and gravy on the floor walls and ceiling of your kitchen. The angle of the lid and the thickness of the metal means that you need a James Bond type laser gun to get anywhere. Then, when you finally succeed in getting the blooming lid off, you realise that you have forgotten to read the instructions for cooking which are cunningly concealed on the base of the tin. This means that you have to lift it above your head carefully (so you don't get what's left off the pie dripping down your face), and peer up to read what temperature the oven should be on and for how many minutes. (It is 230o for 25 minutes if you are still interested!)
Once you have got the pie in the oven on a baking tray, you can relax for a while and either look for the box of sticking plasters or ring your chiropractor.
After 25 minutes or so you will be greeted by a scrumptious looking, golden puff pastry pie top and the lovely smell of steak and kidney in oxo gravy.
Sounds good doesn't it? Only now, you have the problem of getting it onto the plates without spilling it and/or burning yourself. Usually by this stage the gravy is bubbling up and soaking your Ikea oven gloves! The logical thing to do would be to get a knife and loosen the pie crust away from the tin. That's a great idea if you have asbestos hands and a silicone face guard. Otherwise you have had it! It's impossible to get the tin to stay still whilst you cut around the edges and the slopey shape of the tin means that there is nothing to get hold of. (I suppose you could use a pair of pliers but there is never a pair handy in my kitchen.)
The crust is lovely on the top and a sort of gooey white paste underneath. It never, ever, cooks all the way through! The gooey bit tastes okay but it's not as nice as the top. It is useful to have a dog positioned underneath the work surface to lick up all the bits of flaky pastry that ping off as you are trying to cut the crust in half. The dog also comes in useful later to clean the tin out before you recycle it. I have had hours of innocent entertainment listening to the dog clanking the tin around the kitchen floor as it tries to remove every last bit of burnt on pie.
So you get the crust cut in half and look at what is left in the tin. Not a lot really! Certainly not enough for two servings. Perhaps enough for two not very hungry people who are thinking of giving up meat. What you do get is very tasty, the meat is tender with no worrying grey bits of gristle and such like and the gravy is very flavoursome.
The fact is, they must taste nice because nobody in their right mind would go through that can opening performance if it wasn't worth it in the end! These pies, like second marriages, are a triumph of hope over experience! One day I am going to try cooking the pie crust on a seperate tray to see if I can get it all to cook properly. (I keep saying this to myself and the trauma of getting the lid off makes me forget!)
Anyway, the pie tastes good.
There is not enough for two servings unless one of you is a vegetarian.
They cost about £1.00 each at the moment. (BOGOF from Tesco and Morrisons)
Each pie contains 750 calories so it's not a meal for dieters really. Come to think of it, you probably burn half of that off whilst you wrestle with the tin!
I enjoy them once they are served but they 'can' be a lot of hassle. (pun intended!)
There are several different flavours of Fray Bentos pies but this one tastes the best to me. I tried the Beef and Ale one but it was very bland. The chicken ones tend to have more meat in them, probably because chicken is cheaper than beef.
If Fray Bentos redesigned the tin and put more filling in these would be perfect pies, as it is they are just okay and I don't really know why I keep buying them. I suppose they are just handy to have in the store cupboard.
As my girlfriend and myself haven't had our own house for long, doing our own shopping is still a very new experience. Until we got our own house, i wouldn't dream of looking round supermarkets.
The other day in Asda I happened to notice that Fray Bentos pies were on offer, they were only £1. I never thought you could buy a pie that comes in a tin! I was pretty amazed at these, the picture on the front made it look lovely. All i had ever eaten from a tin were things like baked beans or tuna.
The packaging is fairly simple, there is a picture of a slice of the pie, with the Fray Bentos logo at the top, there is a symbol on the packet saying that it is made with oxo gravy.
When we got home, the only thing i wanted for my tea was this pie, I couldn't wait to see what it was like. To cook it, all you do is remove the top of the tin with a tin opener, and put it in the oven for 25-30minutes.
Opening the tin is probably the hardest part, we have only got a 50p tin opener from Ikea so we were already at a disadvantage, to open a tin of this diameter takes some work! When you finally open the tin, it doesn't look like its going to be the best meal ever, it is just like a big hard slab of this brown stuff,which is obviously the pastry, it is very greasy to touch too. At this point i was already counting my change ready to go to the chippy!
After the 30minutes had passed, I opened the oven door and couldn't believe what i saw, the pastry had risen way out of the tin, it was a lovely golden brown colour and smelt delicious, you could see the gravy bubbling out the sides.
As there are only two of us, we just cut it down the middle and had half each, these are perfect for two people. When it came to the taste, again i was very suprised, you would never believe that this was out of a tin! The meat was of very good quality, no fatty bits at all. The gravy was very rich and is something you would expect from Asda Extra Special pies.
Each pie contains:
454 calories
23.9grams of fat
1.6grams of sat
There are plenty of other bits in there but i think these three are the main ones, considering it is out of a tin it is a good healthy meal.
These pies are perfect as a cupboard filler, our one had a good six months before it went out of date. From now on we will always have these in the house as they are so easy to cook.
I would recommend these pies to people with caravans or even people going to places like Centre Parcs where they are cooking themselves, you can put them in your suitcase and as its in a tin it will be fine!
To summarise, i would 100% recommend Fray Bentos, they creates brilliant little tins full of warmth and happiness that will bring a smile to anyones face! I really enjoyed our pie! 5/5
p.s You can also buy other flavours including minced beef & onion, chicken and mushroom, just steak & many more!
Now I love steak and kidney pies - and I love flaky pastry. So the pie in a tin from fray bentos should be a dream store cupboard ingredient - right?
Wrong! The problem starts with the misleading picture on the tin - it suggests a portion - perhaps one eighth to a quarter - filled with meat I have cooked this pie several times and have NEVER seen that much meat inside. The gravy does taste nice but the meat is not the chunks portrayed on the lid. The pastry lid, however, does rise considerably within the extra hot oven - albeit the underside of the pastry lid often remains uncooked.
As a standby, this pie would perhaps do two people with your own vegetables added on the side. However the price - usually nearly two pounds - and the lack of meat would prevent this being a product that I would have spare in teh cupboard. I can think of more acceptable steak and kidney pies to keep in the freezer.
I have tried many different pies from the Fray Bentos range and remain entirely on the fence. I just cannot make my mind up if I am a fan or not. I do enjoy the taste, and I think the pastry is suprisingly nice, but I just find it so strange to take the lid off like on a can and cook your pie in the tin. I always feel a little put off and get a bit of a gurgle in my tummy each time i take off the lid and the top of the pie looks all slimey. To look at a slimey pie top really isn't the most appetising. However, they don't actually tast that bad once done in the oven, and topped with gravy, either a meal for one or shared as part of a meal.
Fray Bentos is a small village in Uruguay. In 1899 a comany named Anglo was based there that produced corned beef, after a while the company branched out into foods such as meatballs, soups and also tinned fruit.
The pies have become extremely well know earning the company over 30 million pound last year alone. The pies range from various steak pies including steak and mushroom, steak and three veg, steak and kidney, just steak. Also, pies such as chicken curry, minced beef and onion.
I must admit as a guilty pleasure I do enjoy a decent pie. However, for me I prefer the home cooked pies. The only downside to this is I cannot just have a little bit, I have to have the lot!
This is how I like to make a meat and potato pie :
Some of you may laugh as I don't make my own pastry and I don't buy fresh meat from the butchers, but hey, i'm only 22, I am not Gordon Ramsay and don't plan on being any time soon, but my pies are amazing.
Firstly, I peel and clean the potatos, I do like to have a lot of potatoes in my pie, when making a pie that should serve four people I would probably use around 5 large potatos. I cut these up into small sections, put them in water with a little salt and leave to part boil.
I then get 2 tins of stewing steak, usually I will use one tin of more quality and a cheaper tin, because I find that one tin isn't enough for the pie. And a cheap tin of stewing steak contains more gravy than meat and vice versa the dear tin contains more meat. Whilst this is in the pan I add a few more gravy granuales and a vegetable oxo cube. Depending on what mood I am in I will add some chopped onions to the steak. I usually leave this to cook off.
I pre-heat the oven at 200. The pie tin I cover with a little butter to prevent the pie from sticking. Then, I roll out the pastry and place in the tin, making sure it covers it all. I then add the heated stewing steak to the drained part boiled potatos and add all this to the inside of the pie. I then cover the pie with more pastry, press the side down with a fork and poke some holes in the top. If your feeling a little creative add patterns to the top of your pie with the left over pastry. Cover the top of the pie with a little bit of milk to make the pie go nice an brown.
I then leave the pie for just over an hour until it has cooked through. Then I serve it up and enoy, this is followed my a second serving and then I may save the rest until the day after depending how hungry I am.
So I know that this is no amazing break through recipe but I know that this pie is my pride and joy. So if you do decide to have a go, then enjoy.
Oh yes the ultimate in comfort food! Pure heaven. Goes great with mashed potato and garden peas.
I grab it from the supermarket shelf and give twist the circular tin in a clockwise motion around my nostrils, making concentric circles and just when I get to centre circle the security guard taps me on the shoulder......."Make a choice and make it now".. he says..... nice bloke but his eyebrows meet in the middle!
Pop it in the oven for 25 minutes. If you're really lucky and you open the oven door just before, you can actually see the puff pastry RISING.
This has recently gone down officially as ''The eighth wonder of the world''... and rightly so. Beneath the puff pastry lies another layer of softer pastry which wonderfully compliments ''it's friend on top''. Beyond that we get to some proper meaty action! Fantastic big chunks of beef and wholesome delicious pieces of kidney!
Ok in the tin above you've got 730calories and 40.g of saturated fat... Live fast and die young! It's definitely worth it.
Wrap it up in xmas paper for a secret santa. Great present!
I'm off for some hot water and lemon. I need to detox!
I have heard a lot of people talk about Fray Bentos Pies and recently when I passed them at the supermarket aisle I decided to try one to see what all of the fuss is about.
There were several varieties to choose from, but I decided to try the steak and kidney pie.
The packaging for this pie is rather unusual. Never before have I bought a pie that comes in a large, flat tin. To open the packaging you need to use a can opener. This gives the pie an interesting feel when buying it - it's almost exciting - 'how will a pie in a tin actually taste?' I know it's sad but I found myself almost shaking with anticipation when putting this pie in my trolley. I had heard so many good things about Fray Bentos, and well, the fact that it came in a tin...this was just to exciting to bare! On the front of the blue packaging was a big picture of a delicious steak and kidney pie...mmmmm...
Calories 730
Fat 40.0g
Do not microwave. This is dangerous. Instead open the lid with a can opener and pop it for approximately 25 mins in the oven on 200 depending on your type of oven. The pie looks like absolute mush when you take the lid off, but it cooks in the oven and browns.
I was expecting great things from a Fray Bento's pie. I have to say I was a wee bit disappointed. Maybe I should not have tried steak and kidney - but to me it tasted like dog food (not that I reguarly sample dog food by the way). But even if other people would like this taste, for me I did not like the mushy texture of the pie once cooked. The top part of the pastry had risen and was cooked, but the inside was mushy - the pie was piping hot and if left in the oven any longer I suspect that it would have burnt.
Many people love this - but I won't be buying this again. Convenient but to me - it was soggy dog food.
With the weather being what it is like today it reminded me of some of the "Summer holidays" that we have had over the past few years.With shorts and vests packed only to have to go out and buy a jumper from New Look in Newquay's High Street. So I'm always prepared with double the size suitcase and clothes for all occassions.!
Well you maybe thinking what on earth has this got to do with a Fray Bentos Steak and Kidney pie, well when we holiday in this country (well every year if I'm honest as hubby will not fly!!) we always have a static caravan holiday which I love. Well hubby gets just as excited as me, because it will be time for him to have his favourite meal of all when eating in the caravan and that is Fray Bentos tinned pie preferably Steak and Ale, with some Smash and mushy peas!
He would be happy to eat this every day if I let him, so 2-3 times is the max!
This comes in a round metal tin with a ridge at the top, so you can get a good grip on it with the tin opener. The sides slope in making it slightly narrower at the bottom.Just over a year a go Fray Bentos had a revamp to the look of it's lids by making it a deep blue colour with the words FRAY BENTOS 'CLASSIC' with Steak & Kidney written underneath.The Steak & Ale had the word 'BOOZY' added, with Minced Beef & Onion having 'GENTLE' as it's new word and lastly the Chicken & Mushroom being given the word 'SMOOTH' I don't really see what difference one word would make as these pies hav been about for many many years and I can understand the word boozy for the ale pie and even the word classic for the steak & kidney as it is a classic pie,but I'm a bit confused with the words smooth and gentle??
Anyway back to the pies, firstly remove the whole lid (being careful as this can be very sharp)and place on a baking tin to catch any drips of gravy that may leak out. Pre heat your oven to 450F/230C/Gas 8. Once temperature has reached this place the pie in the oven and wait for it to rise up and up for 25-30 minutes or until it is a lovely golden colour.
Now when you take this out of the oven the smell that will hit you is just wonderful hmm, as you cut threw this very flakey pastry (I usually lift the lid off first so I can get to the meat and gravy!) you will see the chunks of lean meat sitting in a very tasty gravy. The taste is just wonderful as the meat falls apart in your mouth with the flakey pastry making a fine old mess as you try to cut it up just DELICOUS!!
I don't think it has a serving size on the tin, but hubby always says have half with me so I let him think I do but I usually give him a least three quarters of this pie as I don't think half would be enough for a man!
This pie comes in two sizes which is the larger one 475g and the smaller one 213g, I've never bothered with the small one as the price would not make it good value.With the larger one £1.88 and the smaller one £1.20. This tin is made from recyclable steel which is good news!
The Nutrition Information per 1/2 pie is;
~~~Calories 365~~~
~~~Protein 19.2g~~~
~~~Fat 20.0g~~~
~~~of which sats 9.3g~~~
~~~Fibre 1.2g~~~
~~~Sodium 0.78g~~~
~~~Carbohydrate 27.1g~~~
~~~of which sugars 0.7g~~~
The best before date is June 2011, so a good standby to have in the cupboard, I got my Steak and Kidney from Iceland last week as this is the only flavour that they were doing for just £1 so a really good deal!
I know that these are not the best thing in the world to eat on a regular basis, but when on holiday it doesn't really matter as if we are in Newquay then it would be eating the gorgeous pasties they do down there!!
Better get stocked up as in a couple of weeks we are going for a short break in Norfolk and hubby can't wait!!!
I'll give this product a fat 5 stars as although not that great for you it does produce a very tasty pie made with the best ingredients!!
A lot of people turn their noses up at a pie in a tin, but although I believe homemade is always King, I rather enjoy a Fray Bentos pie.
They always seem to have more filling than other bought pies. And due to the less pastry (Fray Bentos only has a pastry topping) it has less fat!
I've just enjoyed a Steak & Kidney pie (yes, for one again) by Fray Bentos.
Upon removing the lid with the can opener, the smell did remind me of (expensive) dog food. Thats not exactly a bad thing, as I know the dog food industry has had to raise the meat content. So things were smelling alright.
The pastry lid looks kinda gloopy. But it is raw puff pastry, it's going to look like soggy paste.
So into the hot oven it went, for 25-30 minutes.
When it came out, the soggy paste had turned into golden flakes of pastry.
How do you eat yours??
Personally, I like to take it out of the tin, so I can dip my veg in the gravy! Others I'm sure, will prefer to eat it from the tin (mind your mouths tho, it's hot!)
How does it taste?
It's tasty. The gravy is thick and meaty. It appears to have a good amount of filling, and the pastry flakes just like you'd expect.
The largest piece of filling in the pie turned out to be kidney. Yeah, yeah, I know - it's a Steak & Kidney Pie - you expect to find some kidney in there. It's just I'd have hoped for bigger pieces of steak. There was a lot in there, but it was all small, so barely noticable really. A disappointment.
Would I eat another?
Yes I think I would. Years ago I used to enjoy the Chicken & Mushroom pies from FB, and this is possibly the first Steak & Kidney one that I've had. It was tasty and filled the hole in my belly. What more could I ask for?
Well, more meat - obviously....!
Nutritional Values - per single portion pie:
320 calories
23.4g carbs
17.7g protein
17.3g fat
1.1g fibre
0.7g sodium (salt equivalent = 1.75g)
What is it about the Fray Bentos steak and kidney pie that is still so appealing?
Every time we switch the television or the radio on we are bombarded with dietary advice, no chips, lower our fat intake, reduce the amount of salt that we consume and I am sure that the Fray Bentos pie contravenes every healthy eating schedule known to man.
In the major supermarkets expect to pay a penny or two over the £1.50 mark for a large (425g) pie but take a look around your local discount store and you may well find them on the shelves for a good 30p cheaper.
It seems that the iconic Fray Bentos pie is stuck in a time warp, overall the design of the tin remains unchanged over the years with the exception of the word `classic` being added to the lid of the tin.
If they changed the way the pie was presented then they would surely lose the beauty of the pie, the fight with the can opener is half of the joy of eating it.
But the can never ends up in my recycling bin, I carefully wrap it in some newspaper, making sure that all of the jagged edges are well covered and then put it inside of a plastic bag and straight into the dustbin. I don't want to have any irate waste recycling collectors knocking on my doorstep threatening me with Claims direct!
From my point of view the secret of the pies success over the years has lain in the flaky pastry. When you first take off the lid and see that huge wad of stodgy looking pastry you would be forgiven for harbouring unkind thoughts, but when the pastry is cooked it is a completely different matter.
Put the Fray Bentos pie towards the top of a good hot oven, ensuring that you put a tray underneath the pie to catch any gravy that may bubble over the top of the tin as it cooks.
I appreciate that steak and kidney isn't top of the pops with everyone but we have always enjoyed the combination.
Fray Bentos have described the meat in the pie filling as `succulent`, now much as I love these pies I would be tempted to challenge that description. 19% of the pie is beef and 15% is pigs kidney so in total just marginally over a third of the contents is meat and although it is certainly tasty I rarely encounter any succulent `pieces`. The meat is tender and the strong taste of kidney shines through well but in my opinion the well cooked beef more often than not resembles strands and the kidney is in smallish chunks.
If you have a glass oven door you can watch the pastry puff up before your very eyes and that flat wad of glutinous beige mixture soon starts to build up into many crispy flaky layers. As the pastry cooks the crust starts to turn brown and about 35 minutes later when you remove the pie from the oven you are staring at a monumental tower of hot fluffy pastry.
The pie serves two adequately, we usually have it served with creamed potato and vegetables.
When you remove the pie from the oven make sure and have space reserved on the worktop ready and waiting for it, you need to put the hot tin onto a board.
The meaty smell that rises from the pie is incredibly tempting. A sharp knife is the order of the day for cutting that pastry in half, I prefer to place the meat and gravy at the side of the pastry rather than on top, it saves the pastry from getting soggy.
The thick gravy is very welcoming, tomato puree, onion powder, celery salt and seasoning all help to enrich it.
As you eat the pie the pastry is the star of the show, underneath the crust the pastry takes on a slightly chewy edge yet towards the surface of the crust there are masses of crisp flaky layers to enjoy.
A half of the pie contains 365 calories, 19.2g protein, 27.1g carbohydrate, 20.0g of fat of which 9.3g is saturated fat, 1.2g of fibre and 0.78g of sodium.
H.L Foods from Lincolnshire who manufacture the pies are keen to point out that there may be fragments of bone in the pie, though I have to say that I have never yet encountered any bone.
The pie also contains gluten, wheat, celery and barley.
Fray Bentos pies have been on the market for many years, I clearly remember them when I was a child.
If you follow a healthy eating plan or are on a d
iet of any type then this is a product that you would steer clear of but for a simple and tasty meal I fee that they offer great value for money.
My husband and I have always been ones to try and make the pennies go as far as possible, and Fray Bentos pies have been a good means of doing this. The family size, large pies are more than adequate to feed him and me, as well as our daughter when she is in the mood!
This particular pie comes with the distinctive Fray Bentos puff pastry topping, covering tender pieces of steak and kidney in rich beef gravy. The meat is never gristly and the kidney has a good, strong, distinctive flavour.
The cooking instructions on the pie have always been very accurate - never burnt a pie yet! The pie does tend to stick a little to the tin when you try to take it out, but if you run a knife around before lifting it out, this seems to do the job!
One tip I have found is to pierce the pastry top before cooking, as this lets some of the steam escape and means that the entire lid doesn't come off the pie during cooking, this ensures that the gravy doesn't escape everywhere and the pie remains moist.
These pies can often be found on special offer - but 1 get 1 free or half price - so stock up when you can - I currently have a larder-ful!
Enjoy with chips or spuds, seasonal veg and lashings of gravy!
I have been meaning to write this review abot this pie for ages but somehow I have been side tracked. I even suggested it to dooyoo but another dooyooer reviewed it first because of my somewhat lackadaisical nature. Seeing that Fray Bentos Steak and Kidney Pie, or affectionately know to my family as Fred Bentley, is a favourite of mine I will carry on with the job in hand and do the review.
I am not really sure why I am so fond of this pie - it could be because I like all sorts of pies being a Lancashire lass but also when I lived out of the UK it was always one of the items I missed along with Colman's mustard, Marmite and Oxo's. I wasn't the only one as every time I went back to England to visit I had a list of groceries to bring back including about 20 Steak and Kidney pies. No. I am not exaggerating. I even had to pay at the airport for excess baggage weight and that's why I have arms like a gorilla (only joking).
So why do we Brits love this pie. Well let's take a look at the tin and the marketing. It's quite a stylish tin, just the right height, not too clumpy to handle. It has a slightly indented lid with a picture of a slice of pie, oozing big chunks of tender steak topped with light and fluffy flaky pastry accompanied with a sprig of broccoli and one carrot. It could be a picture advertising a canteen meal really.
The blue and orange colouring makes the lid look bright and enticing and the famous letters FRAY BENTOS scrawled at the top of the lid confirm to you as the purchaser that this is a decent pie. On the right hand side of the tin Oxo are doing their bit by saying that the pie is made with Oxo gravy. Another good selling point. I also like the fact and it is quite unique that you cook the pie in the tin but what I do think is a bit strange and probably taking health and safety to far, is at the bottom of the lid it tells you to remove the lid before baking. Do Fray Bentos really think we are so silly as not to carry out this instruction. Have you seen the speed that pastry rises? Phenomenal. There certainly would be an explosion in the oven if the lid was left on.
Next step, let's take the lid off - what do we see? To me it doesn't look that appetising as it just looks like a big fat circle of congealed waxy lard. Well we will place it in the oven and I'll describe to you the outcome after forty minutes cooking time. In the meantime I will tell you a little about Fray Bentos.
Fray Bentos is a town in Uruguay and I remember when I was kid at junior school writing my first geography project about Uruguay. In those days I had to peruse the family encyclopedia for information. I remember being excited about sticking my Fray Bentos labels off the corned beef tin into my exercise book. Life was so simple in those days. I was given a mark of 65% for that project and came 4th in the class and I was well chuffed. Back to the review - this town was already involved in the corned beef and meat extract business and the actual brand name of Fray Bentos was formed in 1899.
It wasn't until 1958 that the pies were actually made in the United Kingdom and then in 1993 Campbells bought the brand and Premier Foods took over in 2006.
I have just checked the pie and it is nearly cooked. The pastry has risen sky high and it is golden brown. Taking it out of the oven I feel pangs of hunger and can't wait to eat this scrumptious piece of pie with mashed potatoes, green beans and carrots with a dash of Oxo gravy. Is it cooked properly - yes I think so! I say think so because I am never sure. I have always had electric ovens and when I cut into the pastry the meat and gravy still always looks a liitlle congealed. Is this how it should be? Tasting first the crispy, flaky pastry which melts in my mouth and then a forkful of tender steak wrapped in thick gravy. It's delicious - I have no complaints. A little salty perhaps but the steak is so tender. I would never be able to bake a pie as tasty as this. Oh no, It's nearly all disappeared - who is going to be the last one to scrape the tin? This is my favourite part of the Fray Bentos ritual scraping the tin over and over again always finding one extra crumb of pastry. No that's it - nothing left. I feel nourished but do I feel that I have just eaten a healthy meal? I doubt it very much.
Let's consult the oracle.
Nutritional Values for 100gm
Calories 168kcal
Fat 10.2gm of which saturated fat is 3.3gm
Sugar 0.2gm
Salt 1. 2gm
Quite a lot of salt I think and I do always think it tastes salty so that's not a good start.
Now let's have a look at the ingredients:
Emulsifier (mono- and Di-glycerides Of Fatty Acids),
Water, Salt,
Beef (19%), Pork Kidney (15%), Beef Oxo Gravy (2%)
Potato Starch, Glucose Syrup, Salt, Onion, Wheat Flour,
Beef Bonestock, Beef Fat, Yeast Extract,
Flavour enhancers (monosodium Glutamate Disodium Guanylate),
Colour (ammonia Caramel), Sugar, Flavourings),
Wheat Flour, Modified Maize Starch, Beef Fat, Salt,
Colour (sulphite Ammonia Caramel),
Stabiliser (xanthan Gum),
Onion Powder, Onion Extract, Spice Extract.
This list doesn't look that healthy to me - I can see two colourings, 1 stabiliser, 2 flavour enhancers and two emulsifiers. And what the heck is beef bonestock? Not a good sign. I probably knew all along that it wasn't a very healthy meal apart from the fresh vegetables served with it but it tastes so delicious especially when you are really hungry. Oh well I will have to try and bake my own - I don'think so.
Being serious now if you suffer from allergies this pie contains wheat flour and sulphates.
Also wear gloves when taking out of the oven as the tin will be hot!
Fray Bentos Steak and Kidney Pies come in two sizes;
213gm - 97p, 475gm - £1.28.
Asda have a special offer at the moment where if you buy 3 pies the price is £3.
Other pies in this range are;
minced beef and onion,
steak and ale,
steak and mushroom,
chicken and mushroom,
steak and three vegetables,
chicken curry
and we musn't forget the steak and kidney pudding.
These items can be found on the tinned meat and poultry counter in most supermarkets.
Even though this isn't the healthiest of pies I would still recommend you try one every now and again even if it is just to scrape the tin. I hope you have enjoyed this light hearted review and I would like to say thanks for reading and rating all my reviews. It is much appreciated.


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American Legion Post No. 713 will host its monthly breakfast from 8 to 11 a.m. Saturday at the post home, 1517 S.R. 14.
The menu includes scrambled eggs, sausage, homefries, pancakes, biscuits and gravy, coffee, tea, juice and milk. The cost is $7 for adults, $4 for children 6 to 12, and free for children 5 and younger. Rada Knives and accessories will be on sale during the breakfast.

subset: commoncrawl


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Three teams — the Pittsburgh Steelers, Baltimore Ravens and Denver Broncos — remain in contention for pass rushers Elvis Dumervil and Dwight Freeney, ProFootballTalk.com reported, citing an unidentified NFL source.
According to the report, Dumervil's decision likely will come down to Denver or Baltimore. After releasing Dumervil last Friday when a last-second attempt to restructure his contract failed to meet the league deadline, the Broncos made him another offer this week.
Whichever team, the Broncos or Ravens, doesn't land Dumervil will be the leading candidate for Freeney, with Pittsburgh also in the picture, PFT.com reported.
Dumervil, 29, had 11 sacks and six forced fumbles last season and led the league with 17 sacks in 2009.
Freeney, 33, had five sacks last season while making the transition to 3-4 outside linebacker in the Indianapolis Colts' defense.


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Opportunities in Environmental Studies
Academic Opportunities
Field Opportunities
In Iowa
Conard Environmental Research Area (CERA) is a superb facility that supports many of Grinnell's field courses. Its 365 acres of rolling topography, located 10 miles from campus, include 150 acres of restored prairie grassland, 100 acres of riparian and upland forest, a 14 acre lake, a half mile of the North Skunk River, nearly 15,000 native trees and shrubs, and a permanent field laboratory.
In the spirit of enterprise that informs Grinnell, students are encouraged to create their own off campus internships and research opportunities; the environmental studies concentration supports internships on a competitive basis. Many students also participate in campus organizations such as the Eco-Campus Committee.
In Belize and Brazil
Students who are interested in environmental studies often assist their professors with research. During the past fifteen years, dozens of students have accompanied Prof. Campbell on summer trips to the Brazilian Amazon and Belize to study patterns of diversity in tropical forests and in coral reefs.
Every summer, with support from the Ann Smeltzer Charitable Trust, the Environmental Studies Concentration at Grinnell College awards qualified sophomores and juniors with highly competitive internships, of up to $3,200, to conduct research in environmental studies or to work at organizations dedicated to the field.
Grinnell College Environmental Studies Internship
For further information, contact the Center for Careers, Life, and Service.
Career Opportunities
Grinnell graduates in Environmental Studies work in many environmental fields, including environmental consulting, government, science, teaching, law, research, public health and public outreach programs. One recent graduate is designing environmentally safe landfills, another managed a conservation zone located on the site of Denver's old Stapleton Airport, and another collected plants from all over the world for the New York Botanical Garden. Specific job titles recent graduates hold include: Political Director for the Sierra Club, Environmental Review Specialist for the Wisconsin Department of Natural Resources, Professor of Biology at Queen's University, and Researcher at the Oak Ridge National Laboratory.
More career information can be found on the Environmental Science organization website. The Balance website lists the top 9 jobs in 2016 for environmental studies majors.
Post-Graduate Studies
Grinnell students who graduate with an Environmental Studies concentration are accepted into top graduate and professional schools. In recent years these have included (among others) Yale, Duke, Cornell, Harvard, American University Law School, Stanford, and the University of Washington. Some have also received prestigious awards such as the Fullbright and Watson Fellowships, which allows them to study abroad for a year, pursuing a Wanderjahr of their own choosing. In the past, Environmental Studies students at Grinnell have won Watson Fellowships to study topics as diverse as: "The impact of Tourism on the Conservation of Whales," "Toxic Waste Disposal in the Baltic Countries," and "The Human Signature on the Rainforest." Other students won Fullbright Fellowships to study silviculture in the Brazilian Amazon and island biogeography in Australia.
Awards, Grants, Scholarships, and Fellowships
Environmental Studies Grant
Supports internships that offer students educational experiences in environmental studies, natural resource conservation, environmental policy, energy, food systems, environmental education, and other areas. Interns are expected to prepare a PowerPoint presentation on their experience for the Board of Directors of the external foundation that funds these internships. Students are required to meet with the Chair before applying.
For more information, please contact David Campbell.
Boren Scholarships
Boren Scholarships provide up to $20,000 to U.S. undergraduate students to study abroad in areas of the world that are critical to U.S. interests and underrepresented in study abroad, including Africa, Asia, Central & Eastern Europe, Eurasia, Latin American, and the Middle East. Boren Scholarship Information. Boren Scholarship Application.
Gates Cambridge Scholarships
Gates Cambridge Scholarships are highly competitive full-cost awards for full-time graduate study and research in any subject available at the University of Cambridge. Gates Cambridge Scholarship Information. Gates Cambridge Scholarship Application.
Gilman Scholarship
The Benjamin A. Gilman International Scholarship Program offers grants for U.S. citizen undergraduate students of limited financial means to pursue academic studies abroad. Gilman Scholarship Information
Marshall Scholarships
Marshall Scholarships finance young Americans of high ability to study for a degree in the United Kingdom. Up to forty Scholars are selected each year to study at graduate level at an UK institution in any field of study. Marshall Scholarship Information. Marshall Scholarship Applications.
Mitchell Scholarship
The Mitchell Scholarship Program, named to honor former US Senator George Mitchell's pivotal contribution to the Northern Ireland peace process, is designed to introduce and connect generations of future American leaders to the island of Ireland, while recognizing and fostering intellectual achievement, leadership, and a commitment to community and public service.
Up to twelve Mitchell Scholars between the ages of 18 and 30 are chosen annually for one year of postgraduate study in any discipline offered by institutions of higher learning in Ireland and Northern Ireland. Mitchell Scholarship Information. Mitchell Scholarship Application.
Rhodes Scholarships
Rhodes Scholarships, the oldest international educational fellowships, were initiated after the death of Cecil Rhodes in 1902, and bring outstanding students from many countries around the world to the University of Oxford. Rhodes Scholarship Information. Rhodes Scholarship Application.
Activities and Organizations
The Program in Nations and the Global Environment
Grinnell's liberal arts and sciences curriculum offers an ideal medium for the interdisciplinary study of world environmental issues. The college's particular strengths in international education and the natural sciences, reinforced by resources provided by the Henry Luce Foundation, have combined to establish a new program that explores the relationship of science, public policy, and global development.
The Program in Nations and the Global Environment provides a more integrated focus for the College's growing efforts to address issues of the environment and public policy, to relate these issues to the local, national, and international arenas, and to promote global awareness through study of other nations and cultures.
If the college is to fulfill its mission of educating students to be responsible world citizens, Grinnell students must think globally in order to deal effectively with the increasingly complex interactions between nations and the environment. The challenge is to integrate scientific knowledge in the making of public policy, public policy concerns into the practice of science, and both into the study of the relationship between nations and the global environment.
To meet this challenge, Grinnell has created an educational model for thinking and acting globally, through curricular initiatives, such as "Nations and the Global Environment," special topics courses, field courses in Belize and the senior seminar. This program stimulates cross-curricular thinking about environmental issues and recognizes the interdependent qualities of these issues at all levels.
Luce-Rosenfield Symposia
Every Spring, the Henry R. Luce Program in Nations and the Global Environment and the Rosenfield Program co-sponsor a major symposium. The 2012 symposium focused on sustainability and corporate social responsibility.
Alum Trips
David Campbell, Professor of Biology, has led several trips to study natural history in the heart of the Brazilian Amazon. The groups of Grinnell College alumni and students would spend two weeks with Campbell near the confluence of the Rios Negro and the Solimões, exploring the white and black-water tributaries of the Amazon, isolated lakes, the upland and flooded forests, by day and by night. These were voyages of adventure and beauty as passengers discovered the flora, fauna, and ecology of this most complex of Early biomes.
The Student Educational Policy Committee, or SEPC, is a student-faculty liaison group which provides faculty with student input on professors, candidates, curriculum, and other departmental issues. It also organizes social events within the department.


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This game was classified by the community with the following category scores - Violence=3/3, Sex=0/3, Mature Content=3/3. The latest zombie survival shooter from Krooked Gaming. In single player or up to 4 player co-op, Attack of the Zombie Horde is pure shoot em up action offering Campaign & Survival modes. Unlock new weapons as you progressively battle with a relentless onslaught of undead zombies. The mission: Your elite military unit is left stranded in a remote, frozen wasteland and it's kill or be killed!
Buy Xbox content on Xbox.com. Your Xbox 360 console will automatically download the content next time you turn it on and connect to Xbox Live.Learn More


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The Utah Utes have had a rough season, no doubt about it, but at least they aren't Colorado.
The Buffaloes' only win was against Washington State, 35-34, on Sept. 22.
Since then Colorado has been outscored 355-85 in seven losses.
The Utah Utes have had a rough season, no doubt about it, but at least they aren't Colorado.
The Buffaloes' only win was against Washington State, 35-34, on Sept. 22.
Since then Colorado has been outscored 355-85 in seven losses.
Colorado (1-10, 1-7 Pac-12) ranks last in the league in all major categories except for rushing offense (110.9) and passing defense (274.73), where it ranks next to last.
Of course, it was a similar team that beat the Utes 17-14 a year ago to allow the Buffs to finish 3-10. That game also nixed Utah's chances of reaching the Pac-12 title game.
Utah coach Kyle Whittingham said that loss wouldn't be a rallying point for the Utes this week and the game is simply another the Utes must win.
"To have them come in and beat us was disappointing and you have to give them credit, they played their best game of the year, but is there revenge?" he asked. "I'm not sure about that."
Despite Colorado's struggles, Whittingham said the team does have good players.
"Overall it's kind of like us with them not having the season they were hoping to have," he said.
Still frustrating
Whittingham said earlier this year this has been the most frustrating season of his career, and he reiterated that belief Monday.
"Without a doubt," he said. "The most frustrating, difficult, most trying, all the above. This is a challenging profession, no doubt about it, and you know that going in and it's how you like it. We will be all right. I'm confident in the long run we will be just fine."
Feeling better
Quarterback Travis Wilson said he was feeling much better about his play on Monday than he did a week ago after his poor performance at Washington.
"I knew it was a do-or-die situation and I tried my best out there to leave everything on the field," he said of Saturday's showing when he was 28-for-40 for 311 yards and two touchdowns.
Even though the Utes lost to Arizona 34-24, the game helped him improve, he said.
"I had a lot more confidence and was more calm, too," he said. "At Washington I felt too antsy and was hanging onto the ball too long and I got the ball out a lot quicker this game and was able to find easy targets and completions."
Of note
Backup running back Kelvin York, who has missed the last three games with an ankle sprain, practiced Monday and could be available for Friday's game, Whittingham said. ... Freshman running back Jarrell Oliver, who didn't play in the last two games, had surgery on his foot Monday. ... The Utes have received a verbal commitment from Tevin Carter, a 6-foot-3 safety at Los Angeles Southwest College.


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THE JOB of the "working group" formed to consider possible alternatives for the Greenbrae-Corte Madera stretch of Highway 101 is not done.
Last week, the panel's chairwoman, Tiburon Councilwoman Alice Fredericks, declared that Monday would be the group's final meeting; that money had run out for continuing the effort to find a consensus.
There's no question that the cost so far — nearly $250,000 — should raise taxpayers' eyebrows. Solving traffic problems along this stretch of road has never been an easy task.
Previous attempts have gone nowhere.
The plan presented by the Transportation Authority of Marin and Caltrans was roundly criticized as being too much of an "L.A. freeway-style" plan. TAM's working group was formed after that plan was shot down at a public meeting.
TAM engineers have maintained that as long as both Fifer Avenue and Madera Boulevard onramps remain open, a flyover is needed to correct the congestion and safety problems caused by southbound traffic entering the freeway from Sir Francis Drake Boulevard and motorists trying to exit the freeway.
Northbound is a lot less complicated. A permanent solution is needed to prevent motorists from cutting across two lanes of traffic to avoid taking the offramp. Rubber pylons are not enough.
There are also concerns about making the area easier and safer to negotiate by bike.
It's complicated, especially when consensus appears to be fleeting. There is no shortage of politicians and stakeholders in this debate.
Adding to the pressure is fear that the Metropolitan Transportation Commission, due to the lack of progress, will divert Marin's money to another Bay Area project that's ready for construction.
MTC should show a lot more patience.
There's no question that this is the right place to invest state transportation cash. It is Marin's busiest and most complicated interchange. It's going to be getting busier and more complex as traffic on Highway 101 continues to grow.
And people want improvements. They just don't want to see much of a change in the landscape.
That's the political conundrum.
Formation of the working group was an attempt to circle back and involve those who felt there are alternatives worth considering. Few anticipated that the process would cost $250,000; the need to stem that outlay of taxpayer cash should press group members to make some decisions.
At this point, greater clarity is needed to determine where the plan is headed. That's going to take leadership.
Fredericks' deadline was too soon. Perhaps it helped nudge group members to start focusing on making decisions.
A little more time may be worthwhile and there appear to be promising signs of progress.
Ending the effort at this point will only leave stakeholders feeling as if they were ignored — again — and will likely generate stronger public opposition and give MTC reason to believe that Marin's money could be better invested elsewhere.


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LAKE CITY — On Wednesday, Aug. 1, North Florida Broadband Authority (NFBA) was informed one of the authority's retail providers, Main Street Broadband, would immediately cease service to their 80,000 customers in Georgia and Florida.
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fluoxetine (generic name)
The weekly capsules can treat mood problems such as depression
(floo OX e teen)
Table of Contents
Top Learning Centers(Recursos en Español)
What is this medicine?FLUOXETINE (floo OX e teen) belongs to a class of drugs known as selective serotonin reuptake inhibitors (SSRIs). The weekly capsules can treat mood problems such as depression.
What should I tell my health care provider before I take this medicine?They need to know if you have any of these conditions:
How should I use this medicine?Take this medicine by mouth with a glass of water. Follow the directions on the prescription label. Do not cut, crush, or chew this medicine. You can take this medicine with or without food. Take it on the same day of the week each week. Do not take your medicine more often than directed. Do not stop taking this medicine suddenly except upon the advice of your doctor. Stopping this medicine too quickly may cause serious side effects or your condition may worsen.
A special MedGuide will be given to you by the pharmacist with each prescription and refill. Be sure to read this information carefully each time.
Talk to your pediatrician regarding the use of this medicine in children. Special care may be needed.
What if I miss a dose?Try not to miss your scheduled weekly dose. You may want to mark a calendar to remind you. If you miss a dose, and it is still the day you normally take your medicine each week, then take it as soon as you can. If it is another day, then take the dose as soon as you remember and then adjust your weekly doses to the new day of the week. Do not take double or extra doses. There should be one week between each dose.
What may interact with this medicine?Do not take fluoxetine with any of the following medications:
Fluoxetine may also interact with the following medications:


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THE IRISH AND HOW THEY GOT THAT WAY Opens at Somerville's Davis Square Theatre, 1/24-3/17
Written by Pulitzer Prize-winning author Frank McCourt (Angela's Ashes, 'Tis), The Irish and How They Got That Way tells the story of the Irish experience on both sides of the pond. It's imbued with McCourt's unique humor and draws on his personal experience as an Irish-American. Told through a revue of songs, this sometime irreverent but always loving look at the Irish people includes such immortals as "Danny Boy," "The Rose of Tralee, and "Harrigan"-the works of George M. Cohan including "Give My Regards to Broadway," "You're A Grand Ole Flag" and "I'm A Yankee Doodle Dandy"-to music from modern-day Irish rockers U2.
Directed by Danielle Paccione Colombo, this production will reunite the multi-talented Philadelphia (2010) cast including Gregg Hammer, Janice Landry, Jon Dykstra, Meredith Beck, Andrew Crowe and Irene Molloy (Civil War, Whistle Down The Wind).
Frank McCourt's The Irish and How They Got That Way will perform January 24 - March 17, 2013 (open ended) at Davis Square Theatre, 255 Elm Street, Somerville. Performances are Thursday & Friday evenings at 7:30pm; Saturdays at 4pm & 7:30pm; and Sunday matinees at 3pm. Tickets are $39.00 - $42.00 and are available by calling 800-660-8462 or online at www.frankmccourtstheirish.com.
Playwright and author Frank McCourt was born in Brooklyn, NY and raised in Limerick, Ireland. He spent 27 years teaching in the New York City public school system before embarking on a writing career. After retiring from teaching, Frank and his brother performed their two-man show, A Couple of Blaguards, a musical review about their Irish youth. Frank's childhood memoir, Angela's Ashes, spent 117 weeks on the New York Times bestseller list and was the winner of the 1997 Pulitzer Prize for Biography. Frank McCourt died at the age of 78 on July 19, 2009. He remains one of the most celebrated and beloved Irish-American authors of our time.
Group discounts are available by calling (215) 297-8540.


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Recently someone asked me, "What keeps you blogging? Especially after the initial novelty of setting up a blog has worn off?" and I was able to respond with one word: conversation.
Speak Of Me? Or Speak Of Thee?
What do I mean by that? For me, and I think this applies to most genealogy bloggers, blogging is not about getting up on a soap box and spouting off about certain aspects of genealogy or my family history. To me that is not just self-centered but it also seems like shouting out into a universe that may or may not be receptive to the message.
Blogging is about the conversation for many of us and for me it is the conversation that keeps me going and buoys my spirits each day.
Components of a Blog As A Conversation
So how can you carry on a conversation with others through your blog? There are three main areas:
- Comments: most blogs have comments enabled and for many this is the main area of conversation between the blogger and the reader. Not only is the comments section good for leaving feedback or your opinion, but it helps to see what others think about a particular post or idea.
- Linkbacks and attribution: even when a conversation is rolling along with great ideas being tossed about, we need recognition and validation. In blogs this is done by linking back to blogs and posts you find helpful and attributing ideas and concepts back to the originator.
- Yielding the floor: this means having the ability to post open-ended questions as well as hosting guest posts from other bloggers in your area of expertise. Not only does it demonstrate that the blog is more about the conversation than you, it allows readers to feel a sense of participation in the conversation.
Ways To Be A Good Conversationalist
There are various ways you can keep the conversation rolling and build a reputation as a blogger of someone who engages their readers instead of merely speaking to them.
- Enable comments. The easiest way to foster conversation is to allow your readers to leave comments. This is not an easy feat for many of us – the Internet can be a wide open frontier with some not-so-nice people. This is why you should always moderate your comments (meaning you review them before letting them appear on your blog) and most blogging platforms allow you to do this. Also, make sure you have a comment moderation policy so commenters are aware of what is and isn't permitted in the conversation.
- Link back to good content and good bloggers. When discussing a concept in a post, don't forget to link back to content that can support your argument. Seek out those blogging colleagues who you respect – even if you don't always agree with them. Not only will you help recognize their contribution (and send traffic their way), but you'll also build your reputation as a blogger who can see an issue from various angles and perspectives.
- Give proper attribution. If you are participating in a carnival or a meme, don't just mention the original post and the blogger who created the concept, link back to it and let your readers know how the idea started. Colleagues who create online events often put quite a bit of work into them and even a simple "thank you" and a link back will let them know the value of their contribution to the community.
- Encourage guest posts. Not only do guest posts give you a "break" in not having to come up with a post, but it also shows your readers that you are part of a larger community. Seek out those blogging colleagues that have specific areas of expertise and drop them an email asking if they'd like to guest post on a certain topic. And remember to link back to the guest blogger's site when their post goes up!
- Respect an exclusive story. Face it, the genealogy world is not often "rocked" with "breaking news." But if a fellow blogger appears to have an exclusive on a story (and they may have worked hard to get that exclusive), make sure you link back to their original post. This is different than being the first one to post about a press release that was sent to all genealogy bloggers – this does not constitute an "exclusive story." But an "exclusive" does not mean you can't post about the story – you can discuss how you feel about the story, what it means to the community etc. Just respect and recognize the blogger who broke the story.
Do you have any tips especially for those new to the world of blogging in terms of holding a conversation with readers?
© 2010, copyright Thomas MacEntee


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MOULTRIE, Ga. - Police in a south Georgia town are investigating the drowning deaths of three puppies found in a large trash can filled with water after a home break-in.
The Albany Herald reports that the burglary suspect fled the Moultrie home after the puppies were drowned in the trash can inside a bathroom.
Authorities say the resident returned home over the weekend and found evidence of the burglary, and the bodies of the puppies.
Police said they've identified a person of interest, but did not disclose further details.
Authorities say that if they apprehend a suspect, he or she would likely be charged with criminal damage to property and three felony counts of animal cruelty.
Copyright 2013 by The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


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Busy But CaringLogic Grid puzzles come with a handy interactive grid that will help you solve the puzzle based on the given clues.
Martha, Joanna, Kelley, Patricia, and Suzanne are five busy mothers who barely have time to sit down and eat. One Christmas, they each decided to make (or bake) their son a gift. Can you figure out the full name of each mother, their profession, their son's name, and the gift sent by each?
1. The five mothers are Mrs. Baker, Ben's mom, Joanna, the doctor, and the one who made mittens.
2. Justin Glen loved the cupcakes baked by his mother, the doctor.
3. The scarf was made by the editor, while the mittens were made by the programmer.
4. Kelley Austen is the lawyer.
5. The 5 sons are Kyle, the boy for whom the apple pie was baked, Todd Haney, the editor's son, and Martha Glen's son.
6. Patricia Haney is a programmer, but Joanna is not the editor.
AnswerMartha Glen-Doctor-Justin-cupcakes
Joanna Robinson-Teacher-Kyle-sweater
Kelley Austen-Lawyer-Ben-apple pie
Patricia Haney-Programmer-Todd-mittens
Suzanne Baker-Editor-Cody-scarf
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Video: A Newbie's Guide to Stereo Systems
Steve Kindig has been an electronics enthusiast for over 30 years. He has written extensively about home and car A/V gear for Crutchfield since 1985. Steve is also a volunteer DJ at community radio station WTJU, where he is a regular host of the American folk show "Atlantic Weekly," as well as the world music program "Radio Tropicale."
More from Steve Kindig
Tara W. has worked for Crutchfield since 2004. She writes about whole-house music and video gear, and works on Crutchfield's video team.
More from Tara W.
Heads up!Welcome to this article from the Crutchfield archives. Have fun reading it, but be aware that the information may be outdated and links may be broken.
Steve, Crutchfield Senior Editor and audio enthusiast, and Tara, Crutchfield writer and digital audio enthusiast, set up a dedicated stereo listening system. They show you what you need to enjoy your music to the fullest, from a basic system to one that's more complex.
Video Transcript
Tara: We're gonna show you the basic ways to set up a dedicated music listening system in your house. So that way you can get the best sound from your iPhone, your iPod, your computer, a CD player—
Steve: Turntable.
Tara:—turntable— and send that out to really good sounding speakers for a great listening experience at home.
Steve: And we're just talking about a two speaker stereo system today — no surround sound, no home theater — this is really all about music.
Tara: So we're gonna show you a basic system, a little higher-end system, and then a couple of ways to kind of build upon those systems, too.
This is our basic set-up here and that starts with a high quality stereo receiver. This is where you'll connect all of your sources. And this Teac receiver is on the compact size.
Steve: Right. It's kind of designed for apartments or any situation where your space is limited. You could maybe even squeeze it on to a desktop.
Tara: And we also carry a lineup of more component-sized bigger stereo receivers as well. And they do the job just as well. And what the receiver's gonna do is process the signal, and then send that signal and power out to your speakers. Another option for listening though is headphones.
Steve: And if you've never heard a really good pair of headphones you'd probably be amazed at how much detail you can hear and what a — just a complete, enjoyable experience it is.
Tara: Yeah. And these headphones will connect to the front of your receiver here, and they'll pull power from the receiver.
One way to boost a stereo system whether it's one you're building or maybe one you have at home is a DAC, or a digital-to-analog converter. And when you add this to your system, this is where the processing is going to take place instead of taking place in the receiver. And a DAC will really kind of transform your music. This is gonna make your music clearer. It's gonna give more detail. One great place to use a DAC is with a computer because the sound card that's in your computer probably isn't going to do as good of a job processing the signal as this will.
Steve: Right. And another good use would be if you have an old CD player. It will have a DAC inside it, but it's not going to be as advanced as this DAC. So all you have to do is plug a digital cable out from your CD player into this DAC and all of a sudden your music will sound a lot better. So these bookshelf speakers will give you pretty full range sound, but if you like more bass one option is to go with a powered subwoofer like this one. You can put these small speakers, you know, where you want them and then just tuck the subwoofer out of the way.
Tara: Yeah — under a desk, even in the corner of your room. And stereo receivers will let you connect the sub because they'll have a subwoofer output so you'll run the signal from the receiver to the sub, and the sub's powered so it's actually gonna draw it's power from the wall.
So this is another set-up, and here we have a CD player, an integrated amp, and some really high performance floor standing PSB speakers.
Steve: So like Tara said, this is an integrated amp, and it's a little different from a receiver. A receiver is kind of three components in one. It's an AM/FM tuner, a pre-amp, and a power amp. And when you go to an integrated amp, it gets rid of the tuner so it's just the pre-amp and the power amp.
Tara: Because this integrated amp is only doing one job, it's really a specialist. Its only job is to take the signal and power, send the power and that signal out to your speakers. So it's gonna do a great job at that one thing it has to do.
Steve: Yep. So we've just shown you a couple of different system options today. There's a lot of different ways you can go depending on which sources you want to want to listen to.
Tara: Yeah. In this case you might want to add a DAC, digital-to-analog converter, especially if you're going to be connecting a computer or an iPod. That'd be essential for this system.
Steve: And there are lots of other ways you can improve the sound too. You can go with better cables, you can go with power conditioning, which is great for protection and improving sound quality.
Tara: Yeah. And what we've found is that it is really easy to get hooked on good sound so you'll likely want to keep tweaking the system for years to come. And if you have any questions about building a system, adding on to a system, anything about good sound, just give us a call.


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Oakland's Board of Port Commissioners postponed until next week approval of a legal settlement that could open waterfront property for a baseball stadium.
The board's attorney, Danny Wan, said during Thursday's board meeting that more time was needed to confirm the final legal documents. The board has scheduled a special meeting for 9 a.m. meeting Tuesday to consider the settlement.
The agreement would settle a lawsuit brought by SSA Terminals, which sued the Port of Oakland after a competitor got more generous terms at a different terminal. The settlement would relocate SSA from Howard Terminal under a more favorable longer term lease.
A's stadium boosters view the 50-acre terminal as a viable stadium site for the Oakland A's. The departure os SSA from the terminal would give the city and port control of the site to pitch for stadium and retail development.


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The RRSP season is upon us! Every bank, every bank branch and every teller will remind you to contribute to your RRSP before the deadline [RRSP deadline for tax year 2013 is March 3rd, 2013 and your RRSP contribution limit is the lower of 18% of your earned income or $24,270 minus your Pension Adjustment (PA) and plus any past years' unused contribution room.]. If you have a financial advisor, they have probably already contacted about your RRSP contribution. With so many people vying for your RRSP contributions, who should you trust?
What is an RRSP:
A quick refresher of what RRSP is. Registered Retirement Savings Plan (RRSP) was introduced by the government to encourage Canadians to save for their retirement. The contributions are tax deductible, the amount you contribute to your RRSP account can be deducted from your income, and the growth is tax deferred, you will pay taxes when you withdraw at retirement. Your RRSP does not have to be just in a savings account or a GIC; you can hold a wide variety of investments in your RRSP account such as stocks, bonds, mutual funds etc. Read this article if you need more info on understanding RRSP.
You can normally make contributions throughout the whole year, however most people delay it until the RRSP season, which is the first sixty days of the New Year. Any contribution you make up to that point can be deducted from the previous year's income. RRSP deadline for tax year 2012 is March 1st, 2013.
RRSP Options
You have many options with your RRSP contributions let's look at a few of them:
Complete Canadian Discount Brokerage Review and Comparison for RRSP
Banks: You can contribute to your RRSP through your bank; this can be done through the teller if you purchasing GIC or a savings account, but can also be done through your bank's Advisors or Personal Bankers. These contributions will usually be deposited in in-house mutual funds; banks will not be able to offer you a wide variety of investment options unless you work with the brokerage arm of the bank (TD Waterhouse, BMO Investor line etc).
Broker: If you already have a broker then you have probably already been approached for RRSP contributions. Usually brokers will be able to offer you a wide variety of options. However, most brokers will recommend expensive mutual funds or packaged products. If you are a novice investor with small portfolio then you may consider mutual funds for the time being, however keep in mind they come at a fairly high cost. Indexing with ETF or Mutual Fund?
Discount Brokers & DIY: There is no need to pay high fees to other's to manage your money, just follow these 10 tips for successful investing and you'll be fine. You can also open a Discount Brokerage account (see 5 Tips to Choose the Best Discount Broker and Discount Brokerage For RRSP) and do your own investing by purchasing index funds and ETFs. This can potentially save you thousands of dollars in management fees and improve your returns.
TIP: Do not wait till the deadline every year to make contributions to your RRSP, set up a regular plan and contribute on regular bases. Speak with your Payroll or HR department to get the tax deductions from your paycheck.


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Upper Airedale Junior Cricket Association secretary Terry Thompson says it has never been more important for clubs to develop links with local primary schools than now.
In his report to the association's annual meeting at Cononley Sports Club, he revealed junior sections at Glusburn, Pendle Forest and Ingrow had been lost in 2013 and that the way forward was more emphasis on developing junior academies.
He said: "Closer links with primary schools are essential, not optional, and a culture of coaching and training needs to be firmly established at all clubs."
Thompson added that this local involvement was even more important, given the association's dissatisfaction with the Yorkshire Cricket Board's community coach provision for the Craven area and that the budget for the nationwide Chance To Shine programme has been slashed.
He explained: "Schools used to get Chance To Shine for nothing but now there is a £100 fee."
On a much happier note, the UAJCA's prominence on the YCB's Pathways scheme is growing in leaps and bounds.
Thompson said: "The recognition from the YCB that we have a role to play in the wider Yorkshire cricketing consciousness is an amazing step forward.
"The North Yorkshire West Area Council have supported our UAJCA efforts to such a tune that each and every YCB director now knows that we exist and will be a force.
"We have the results of the 2013 YCB trials and the turnout of UAJCA players is remarkable.
"No less than 11 players (aged 11-15) have been offered places on the 'West' Pathways Coaching scheme. Additionally the retained list for 2013-14 includes nine UAJCA players.
"We had 29 boys attending trials (32 were nominated but one was ill, one injured and one failed to turn up) and so to get 11 of the 25 places available is a fantastic achievement for our boys.
"This success rate (11 from 29 at 38 per cent) significantly over-shadows the previous year when nine successes came from 50 nominations (18 per cent) – our starting benchmark.
"The total of 20 under coaching is, in my view, phenomenal. Our clubs and coaches should all be very proud of such a remarkable success in only our third season."
Another UAJCA ambition is to have a local Pathways Centre and Thompson recognised that this bid had moved forward with the halfway house of a winter development centre at Ermysted's Grammar School in Skipton.
Thompson said: "Increased success at YCB trials is the principal goal and to facilitate that we have franchised, for one year, the coaching input to the professionals at Pro Coach Academy, albeit at increased financial cost to parents.
"On Tuesday (of last week) I attended the centre (as indeed did YCB head of operations Andrew Watson) and witnessed 19 lads being put through their paces (five others were at YCB trials).
"I spoke with all the parents who stayed throughout the two-hour session and every one was delighted with the quality of tuition, the level of fun and dedication of the coaches.
"These developments essentially guarantee all elite players access to some high-quality coaching, whether they succeed at the trials or not.
"This is a radical new approach and is formally endorsed by Andrew Watson. UAJCA is in YCB eyes clearly the driver for this process and our progress is being monitored by YCB with a view to roll-out to other areas should we achieve our joint aims." In addition, there is a need to focus coaching on players who are just below that high level.
Thompson said: "We propose to explore the introduction of a parallel improvement centre for those below elite level, with up to 64 places supported by a proposed new local coaching group."


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Top talent from "The New 52"...
Top talent from DC Comics-The New 52 will be attending this years New York Comic Con (NYCC). The annual pop culture extravaganza will include guests Mahmud Asrar, Brian Azzarello, Greg Capullo, Cliff Chiang, Tony Daniel, Dan DiDio, Keith Giffen, Paul Levitz, Francis Manapul, Fabian Nicieza, Joe Prado, Amy Reeder, Ivan Reis, Ardian Syaf, Scott Snyder, Peter Tomasi, and more. Previously announced Guests of Honor, Geoff Johns, Chief Creative Officer of DC Entertainment, and Jim Lee, Co-Publisher of DC Entertainment, the creative team for JUSTICE LEAGUE #1 (August 31, 2011), will also be in attendance.
DC Entertainment will once again occupy a 3000 square foot booth on the show floor where fans will have an opportunity to mix and mingle with creators and staff. The preeminent publisher will be participating in several panels over the course of the weekend and officials at DC note that behind-the-scenes information about DC Entertainment will be revealed over the course of the weekend.
New York Comic Con will take place October 13 - 16, 2011.


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GRIFFIN CAMPBELLAffiliation:
LSU Saxophone Professor, Classical performer.
Artist's BiographyGriffin Campbell has appeared to critical acclaim as a performer throughout the United States and in France, Italy, Greece, Bolivia, Brazil, Argentina, Slovenia, China, Great Britain, and Japan. Conference performances include solo appearances at meetings of the World Saxophone Congress, North American Saxophone Alliance, the Society of Composers, Inc., the Society for Electro-Acoustic Music in the United States, and the International Computer Music Conference. World premieres include concerti, chamber music, electro-acoustic works, and smaller pieces both in America and abroad. He has received grants from the Louisiana Foundation for the Arts and from Louisiana State University. His recordings can be found on the Capstone, Centaur, Electronic Music Foundation, SEAMUS, Vestige, and WorldWinds labels, as well as on iTunes and Soundcloud. He has conducted seminars and master classes in saxophone performance at universities, conservatories, conferences throughout the United States and internationally, including in Italy at the Faenza International Saxophone Festival (2004, 2006), in China at the Xian International Clarinet and Saxophone Festival (2005), and in Bolivia at the 3rd International Saxophone and Clarinet Encounter (2011), and at conservatories in Brazil and Argentina. His musical explorations run from recital appearances to group improvisation, from concerto performance to free jazz and improvised movie scores, from orchestral performance to pop/rock styles.
Dr. Campbell holds degrees from Michigan State University (saxophone studies with James Forger) and Pfeiffer University (saxophone studies with Donald Grant and Michael Price). He is President-Elect of the North American Saxophone Alliance, and is Franklin J. Bayhi Alumni Professor and Distinguished Professor of Saxophone at the LSU School of Music where he has been on faculty since 1984.
exquisite finesse -- The Saxophone Journal
bravely performed. . . radically unrelenting -- Computer Music Journal
romantic phrases with a beautiful tone and technical skill -- Baton Rouge Advocate
Campbell . . . played beautifully warm, round notes in his instrument\'s lower register. In the upper register, he produced sweet, pure tones [with] vocal-style smoothness -- Baton Rouge Advocate
Campbell [performs with] dexterity and expressive range . . . eloquent -- New Orleans Times-Picayune
[Campbell] played with brute force and rapier wit -- The Record Crate
Griffin Campbell, who looks exactly like a genius hippie college music professor should look, played notes that saxophones were not designed to play. He did so with such effortless skill, such raw and focused talent, that pretty much everybodys head exploded . . . -- D.B. Grady


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Increase the impact of your donation with our Matching Gift Challenge - your donation will be matched 5 to 1!
While President Obama's Fiscal Year 2017 budget proposal boosts spending in certain areas and the 2016 appropriations bill included some much needed increases for natural resources and conservation programs, much work remains to be done.
The Forest Service and Bureau of Land Management released reports summarizing 20 years of monitoring data in Pacific Northwest forests and presented the results at a meeting in Vancouver, Wash., yesterday.
Today, several measures aimed to roll back protections on our nation's public lands were defeated in the Senate as part of the Keystone XL Pipeline bill.
Outdoor recreation generates $21.6 billion a year in spending on trips and equipment in Washington State, a new study prepared for the Legislature shows.
And Washingtonians love to play outside, spending an average of 56 days a year in some form of outdoor recreation.
In honor of the Wilderness Act, signed into law by President Johnson 50 years ago on September 3rd, a new publication from The Wilderness Society celebrates the role of wilderness in shaping national character, highlights the significance of wilderness to today's diverse America and calls
The Wilderness Society (TWS) praised Rep.
Contacts:Paul Spitler, Director of Wilderness Campaigns, (202)-360-1912, firstname.lastname@example.com
Contacts:Michael Anderson, Senior Policy Analyst, firstname.lastname@example.com 206-624-6430 x227
Contacts:Jeremy Garncarz, Senior Director for Wildlands Designation, 970-403-6186; email@example.com
Congress Extends Dismal Track Record on Land Conservation


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Standards for the 21st-Century Learner
Standards for the 21st-Century Learner offer vision for teaching and learning to both guide and beckon our profession as education leaders. They will both shape the library program and serve as a tool for school librarians to use to shape the learning of students in the school.
Rights and permission on the use of the learning standards.
Downloading & Ordering
You can download the Learning Standards as an eight-page full-color pamphlet:
High resolution 4MB
Low resolution 1.8MB (very readable in grayscale)
You can also purchase the learning standards in packets of 12 from the ALA Online Store. Prices are $13.50 for members; $14.95 for non-members.
*This publication complements the Standards for the 21st-Century Learner in Action and Empowering Learners: Guidelines for School Library Programs.


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Mommy's Lil Helper: Walking Wings
Mommy's Lil Helper: Walking Wings
It's a proud moment for parents when their babe starts to show an interest in walking. Along with that pride, comes a lot of leaning over for you, and bumps and bruises for them.
Save your back and help the lil guy around with these useful Walking Wings ($25). The adjustable straps and vest make it an easy fit for any child and caregiver. Available in pink and blue, these machine washable wings really help everyone involved.
Your lil cruiser will turn into a toddler right before your very eyes.


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There is no description available for this GRS.
What is a GRS? Gordon Research Seminars (GRS) are 2-day meetings that bring graduate students and post-docs together to discuss their cutting edge research among peers and mentors. Each GRS immediately precedes an associated Gordon Research Conference (GRC), and topics addressed at the GRS relate closely to the GRC.


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For over 15 years Boston Medical Group's network of independent physicians has dedicated its practices to treating Erectile Dysfunction Premature Ejaculation and Low Testosterone. Using a proprietary diagnosis and treatment process, the physicians provide personalized treatment programs that enable most men to see results within minutes. Boston Medical Group is considered the world's largest such network helping over one million men worldwide.
For 2 years, I had trouble in bed. Sometimes just getting aroused was a problem and maintaining an erection was getting more and more difficult. I felt as if my manhood was on the line. My wife was really understanding but I felt like I was being a less than ideal husband. The help I received at Boston Medical Group has turned my life around and improved my marriage. Kevin Boyd, 46, Bensalem, Penn
I have had trouble with erectile dysfunction since my 20s. I was married for a time, but this problem eventually led to my divorce. I thought that my life was going to be like this forever and it depressed me. Everything changed after I went to Boston Medical. I have my sex life again and I'm living fully everyday.Matthew Z., 39, Los Angeles, Ca
I am married with 4 kids. As I've gotten older, my virility has been challenged. I've tried everything to turn things around…Viagra, gels, pellets…everything. I began having no hope of ever satisfying my wife again and I was afraid it could lead to infidelity. My situation drastically improved after being diagnosed and treated at Boston Medical Group. For everyone living a life of uncertainty because of erectile dysfunction, there is hope.Will Thompson, 46, Houston, Tx
I can remember the worry I felt the moment I learned that I had low testosterone. It was the reason I had been feeling depressed for a while now , which has caused my sex life to suffer. Everytime I looked at my wife I felt powerless and devastated with my inability to perform. I finally decided to consult Boston Medical Group to receive treatment and support for my condition.. They helped me get my normal life back and nothing could get any better than that. Kerry Smith, 48, Houston, Tx
I have been happily married to my wife for 22 years and we used to have a satisfying sex life until recently as I have really lost my sex drive. I didn't think this was an issue until my wife finally confronted me about it and told me we needed to make a change. She told me that I need to ask for help. We went to Boston Medical Group and we found out that I had a Low-T condition. Now, I'm back on track and my wife & I have never been any happier and fully-satisfied. Mark Ruperthson, 51, Los Angeles, Ca
Not being able to satisfy my wife has create some distance in our relationship. I tried every tip I read on the internet, but none of them worked and just caused me more frustration. So, I finally decided to consult with Boston Medical Group and I am glad I did. I was treated that day, went home and was able to perform beyond my expectations. I am so glad I found someone that could help me.Martin Clark, 47, San Diego, Ca
My wife and I were at the verge of getting divorced. We have not felt close for many months now and it had turned our relationship towards the worst. I was experiencing something nobody should ever go through premature ejaculation. I decided to visit Boston Medical Group and they changed my life forever. I underwent treatment and my life has not been the same since...I am a new man! Peter John Scott, 39, Austin, Tx
The initial consultation will last for about 2 hours in order to properly diagnose your condition and formulate a treatment recommendation. Contact us for available appointment times.
The process begins with a thorough evaluation of your medical history, and may include up to 4 diagnostics tests, including blood flow analysis and nerve functionality.
After a series of diagnostic tests, the doctor will formulate a personalized treatment plan for you using our patented method for diagnosing and treating Sexual Dysfunction & Low T.


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Jergens Ultra Healing Extra Dry Skin Moisturizer Reviews
okI like it but the scent it's so great, it's moisturizes very well though, and smells great when you add some body spray to it!! — 7 years, 11 months agoBon_Bon | 522 reviews
This review is: Helpful | Not helpful | Inappropriate | 2 of 5 people said helpful
As promisedThis product works exactly as promised. It is lighter than I expected, having used other Jergens products, but I consider that to be a good thing. It does not smell "medicated" like some healing lotions can. The scent is light and it moisturizes all day. It is great for all over the body, including feet. After using it for a few days I definitely noticed a better overall texture in my skin. — 6 years, 1 month agoTheLacqueredLady | 751 reviews
This review is: Helpful | Not helpful | Inappropriate | 2 of 2 people said helpful
Not my favorite!I am a huge lotion junkie and I was so surprised to see such positive reviews on this product! I thought the texture was nice, but it left my skin feeling sticky and it has an odd, almost medicine like, smell. I also looked at the ingredients, and it does have paraben listed for those that may be interested in that. I will not repurchase again. — 5 years, 2 months agopixie_dust | 492 reviews
Good everyday lotionThe light lotion with light scent absorbs quickly into my skin. It does not last as long as some other thicker cream, but for people who do not like greasy feeling, this is a great lotion. I prefer the thicker/richer cream for my hands. Just like many other Jergens lotions, this is reasonably priced. — 9 years, 2 months agoluckybetty | 895 reviews
This review is: Helpful | Not helpful | Inappropriate | 4 of 8 people said helpful
awesome lotionThis lotion is amazing for people with dry, itchy, flaky skin. It is absolutely a must have, especially with cold weather coming. What I love about this lotion is that it goes on smoothly and it doesn't leave your skin feeling greasy or oily. It absorbs very quickly and leaves your skin feeling soft and moisturized. I have really sensitive skin and I haven't had any problems at all with the li...read moreght scent (some fragrances can be irritants to sensitive skin). I would recommend this again and again. — 6 years agotaryn.romero | 43 reviews
This review is: Helpful | Not helpful | Inappropriate | 2 of 3 people said helpful
OrdinaryThis lotion by Jergens felt ordinary. My body really dries out so I'm always on the lookout for an exceptional body moisturizer.I wasn't terribly excited with the results nor was I exuberant about the scent. The lotion did the job of eliminating any patchy, ashy spots and the scent was...not horrible but not wonderful, either. Luckily, the fragrance wasn't too strong or overpowering. It faded quic...read morekly I needed to reapply it though, to keep my hands and feet from cracking.For a drugstore lotion, I think it did the job for a reasonable price. — 6 years, 8 months agoleo1999 | 678 reviews
Great for Dry SkinThis is the ultimate therapy for dry skin because this lotion really moisturizes and works great. I use this a lot in the summer when my skin is dry and it adds instant relief. The lotion is creamy, but not heavy and greasy and it really makes my skin softer. — 7 years, 11 months agoStef42678 | 500 reviews
Great MoisturizerTakes a few minutes to rub into skin. But, it works and smells fantastic. Good price. LASTS A LONGTIME. — 8 years, 4 months agomissheatherette | 438 reviews
Great moisturizer!I hate creams and lotions that leave a greasy film on your skin, so I was a bit skeptical about this moisturizer. But it was the only thing around in the office so I decided to give it a shot. What a pleasant surprise! It goes on and stays non-greasy but still makes my hands nice and soft for the whole day. No need to reapply after washing my hands. Great stuff. — 6 years, 8 months agoCeeNee888 | 162 reviews
This review is: Helpful | Not helpful | Inappropriate | 4 of 4 people said helpful
jergensI have always liked Jergens products. They work well for my dry skin and doesn't feel heavy or sticky. — 4 years, 5 months agotoddfan | 96 reviews
This review is: Helpful | Not helpful | Inappropriate | 0 of 0 people said helpful
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My Reasons for Reporting This


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Could the Sacramento Kings be headed for Virginia Beach? While many steps remain, an important step was taken on Tuesday.
Virginia Beach mayor Will Sessoms and Comcast-Spectacor have reached a deal to build a city-owned $350 million arena, according to WAVY-TV.
The Sacramento Kings would be the "anchor" tenant, according to the report.
The next step: a request has been sent to state officials requesting $150 million to complete the project. That $150 million loan would be paid back through state tax revenue from the arena.
The breakdown of that $150 million would be $70 million toward capital costs. $80 million would be for moving expenses, including a $30 million relocation fee paid by Kings ownership to other NBA owners.
Tom Ziller, who covers the Kings for SB Nation's Sactown Royalty, says many barriers still remain.
"The V.B. City Council still hasn't given the project a thumbs-up. A lot is being asked of the state. And we know that the Maloofs can't be trusted to hold up their end of a deal, even when they smile for the cameras and tear up and give triumphant press conferences," Ziller wrote. "They cannot be trusted to follow through with anything that might cost them a dime. It's kind of gross, hoping the Maloofs do to Virginia Beach what they've done to us. But hey, it's not personal. It's business."