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This morning my boyfriend asked me politely to inspect a giant wasp buzzing ominously around the shower. With a deft and well-trained hand, I scooped the long-legged insect into a glass and carried her safely to the great outdoors. This is one of the many things my New Jersey boyfriend had to get used to when he signed on to date a girl from the Berkshires. …KEEP READING
Preserved lemon pasta with capers & anchovies
I was apprehensive to move back to Boston for the summer. Although I lived in the city for almost three years after college, I never fell in love with it. So when Sam and I lugged our haphazard collection of laundry baskets, backpacks, canvas shopping bags and boxes into the car for our move, I was filled with dread. I'd really started to feel at home in our rambling old house in East Rock, New Haven. We were leaving just as the peonies in our back yard began to blossom, and only a few days after Shea and I filled pots on the patio with dahlias, petunias, and marigolds. …KEEP READING
Parsnip Pasta with Garlic and Lemon
I'm sitting in my sister's living room in Minneapolis, MN on a sunny spring day. We're both wearing slippers and drinking ginger tea. The shelves overflow with books and a vase of yellow tulips on the table catches the afternoon light. Everything seems as it always does when I visit, except that now, a beautiful, perfect little being lies beside us in her moses basket, eyes closed and dreaming, tiny hands in a field goal position, beneath a knitted blanket. My niece, Iduna Grace Lee, was born two weeks ago and I already can't imagine the world without her.
I'm cooking for my sister and brother in law as they navigate the newness of everything; the sleepless nights, the little small yet monumental moments (a nice burp, for example). My mom and I arrived on Valentine's day to await the birth, and she went into full-on grandma mode with dinners like slow-cooked brisket with mashed potatoes and black bean stew with avocado and dollops of cumin cream. Now that she's gone, I'm responsible for feeding the new parents.
I wish I could say I've been whipping up three course dinners and multi-tiered layer cakes, stocking the freezer with flavorful soups, and making smoothies every morning. But the truth is, all I want to do is hold my little niece and stare at her incredibly expressive face for hours on end. Who knew changing a diaper could be so endlessly entertaining? My sister and I have reverted to the rounds we used to sing on endless car rides, harmonizing to soothe the baby's cries, breaking out in fits of laughter with the melodies go awry.
The night before my sister gave birth, we all crowded into our AirBnB kitchen, strategizing a plan for dinner. I wanted to try out a recipe I'd been working on, but had a deadline the following morning. So I sat on the couch instructing as my sister, who by that point could balance a plate of food on her stomach, braved the tragically unequipped kitchen. We all agreed that dinner was perfection. Who knows…maybe it was just so good that Iduna decided to join the world!
A single parsnip loitering in the far reaches of my vegetable drawer inspired this dish, and it really has become my go-to weeknight pasta. As a kid, I remember thinking of parsnips as the the scourge of the vegetable world, their dingy off-white skins conjuring up vague images of 19th century orphanages and bowls of pale, amorphous gruel. As an adult, I can't get enough of their sweet, earthy flavor, and would like to know why no one force-fed them to me at a young age. Paired with the zesty tang of lemon juice, the salty bite of parmesan cheese, and tossed with lots of garlicky spaghetti, it makes for a simple, surprisingly delicious dinner.
- 1 package spaghetti
- 2 T olive oil
- 4 cloves garlic, minced
- 3 medium parsnips, peeled and grated (the largest setting on a cheese grater works perfectly)
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 heaping cup finely grated parmesan cheese
- 1/2 bunch of flat leaf parsley, finely chopped
- 1/2 teaspoon salt
- Pepper to tase
- Add a generous teaspoon of salt to a large pot of water and bring to a boil. Cook pasta according to package instructions. Reserve 1/8 cup pasta water before draining.
- While the pasta cooks, add 1 tablespoon olive oil to a medium skillet. Once the oil has heated, add minced garlic. Cook for a minute or so, stirring constantly so the garlic doesn't brown. Add grated parsnip and cook for 5 minutes, stirring frequently. The parsnip absorbs oil quickly, so add the remaining olive oil little by little as you stir. Add the salt, pepper, lemon juice, and 3/4 the lemon zest and cook until the parsnip just begins to turn slightly golden.
- Add the cooked pasta to the parsnip mix, then sprinkle in the cheese and half the chopped parsley. Stir to incorporate, adding in the pasta water to thicken.
- To serve, sprinkle each plate with the remaining parsley and lemon zest.
A Guido's Thanksgiving Feast
When I daydream about coming home for the holidays, I think of wearing slippers and cozy sweaters for days at a time, sitting in front of the fire until my eyelids begin to droop, and waking up to views of the rolling blue Berkshire hills. Mostly, however, I think of cooking. I think of dreaming up menus at the kitchen table surrounded by a small fortress of cookbooks, writing out grocery lists, and going to Guido's Fresh Marketplace. For someone who considers writing grocery lists a hobby and who thinks about food 24/7, Guido's is like paradise. I've been there over 1200 times (I did the math), but every time I come home, in summer, winter, spring or fall, shopping there still feels like a treat.
Thanksgiving us upon us, but let's be honest, I'm nowhere near ready to roast a whole turkey. I've seen my mom's technique, which involves dunking the bird in a giant, plastic-lined industrial bucket full of brine a full 3 days before the feast, and then painstakingly spreading herbed butter under every inch of the bird's skin. If you're like me, you find that process slightly intimidating, but nonetheless adore the flavors of the classic Thanksgiving feast.
This year, I partnered with Guido's to create a Thanksgiving menu, Little Sister style; in other words, fun, festive, and easy! I combined trusty resources like the New York Times food section, my favorite food blogs, and a few age-old family recipes with the gorgeous bounty of Guido's Fresh Marketplace to come up with the following menu:
Shrimp Steamed in Beer with Tartar Sauce
This might be a little outside the usual Thanksgiving agenda, but it's a quick, easy, no-fail hors d'oeuvre for entertaining season. My family learned the recipe in Key West, where they cook the shrimp whole. The tartar sauce is my grandma's recipe. While its roots are Floridian, the warm flavors of beer, cloves, onion and bay leaves are perfect for a late fall evening. Mazzeo's fresh-caught Alabama shrimp can't be beat.
For the Shrimp
1 lb. fresh caught shrimp
1 Bottle beer
1 T whole cloves
1 Bay leavef
1 Onion, roughly chopped
1 Dill pickle, roughly chopped
Combine beer, onion, cloves, bay leaf and pickle in a large pot and bring to a boil. Add shrimp, cover pan and bring to a boil again. Turn to simmer and watch carefully. They'll be pink, firm and done very quickly!
For the Tartar Sauce
1 C mayonnaise
1 Clove garlic
3 Scallions
1 tsp. Dijon mustard
1 tsp. Capers
a sprinkle of salt and a grind of pepper
About 5 leaves of parsley
Combine all ingredients in a food processor and pulse until thoroughly combined.
Roasted Fennel, Satsuma Orange, and Pomegranate Salad
from Brooklyn Supper
This salad is simple but gorgeous, the roasted saltiness of the fennel and red onion contrasted with the bright crunch of pomegranate seeds. Click here for the recipe.
Stuffing-Stuffed Acorn Squash
If you ask me, the whole point of Thanksgiving is the stuffing. Everything else is just a vehicle. Why not showcase the flavors of stuffing—crumbly cornbread, warm chestnuts, sweet sausage, and sage—by piling it into halves of velvety acorn squash? The type of squash is up to you! From local butternut to speckled Kabocha to bright orange Kuri, Guido's selection is overflowing.
For the Squash (serves 8)
4 Acorn squash
1 T olive oil
½ tsp. coarse sea salt
Preheat oven to 425°. Halve each squash and scrape out seeds from center. Lightly oil the cut edges and center of squash. Oil the bottom of a baking dish or roasting pan, and sprinkle salt over surface. Bake squash cut side down for 25 minutes. Let cool slightly before flipping, as hot steam will escape. Set aside.
For the Stuffing
2 T butter
1 Onion, diced
¾ lb. sweet Italian sausage (Guido's sells it freshly-made, in bulk!)
1 ½ cups Olivia's Original Cornbread Stuffing Croutons
15 oz. Whole roasted and peeled chestnuts (After years of agonizing over roasting whole chestnuts and multiple injuries sustained from the peeling process, we now buy Guido's Blanchard & Blanchard's Organic Whole Roasted and Peeled Chestnuts)
1 C whole milk
2 Stalks celery
3 Sage leaves, finely chopped
Salt & Pepper to Taste
Cook the onion in butter until golden brown. Add the sausage and sage and cook, stirring constantly until meat is browned and cooked through. Add the chestnuts, cornbread, milk, salt and pepper and mix well. Cook on low heat until all ingredients are thoroughly incorporated and the cornbread has lost some of its crunch. Once stuffing is done, pile it into the cavity of each squash half and bake for 5 -10 minutes. Sprinkle with parsley to serve.
Quick-Blanched Haricot Verts
Guido's deliciously crisp haricots verts don't need anything other than a quick blanch in boiling water to bring out their bright, cheerful flavor.
Cranberry Orange Curd Tart
From the New York Times
I couldn't resist the locally grown cranberries that greeted me in a tower of deep red when I walked in the door of Guido's. But instead of cranberry sauce, why not eat them for dessert? This New York Times recipe combines everything good about tangy cranberries and orange zest with the luxurious creaminess of curd, spreading it to bake in a buttery, roasted hazelnut crust (that just so happens to be gluten free!) I was initially intimidated, but take it from me: curd is not scary at all, and this will become a new staple on your Thanksgiving table. Click here for the recipe
Roasted Vegetable Tart with Ricotta & Savory Almond Crust
Whenever I walk through a museum, I imagine which paintings and sculptures I would buy if I were deliriously rich. It's not that I fantasize about owning art—I think it belongs in public where everyone can enjoy it—but I love collecting pieces in my mind. If I could have anything in my home as part of my daily existence, what would it be? Would I choose the sleek, shining orb of a Brancusi bust for my modern cliff-top bungalow, where its surface would catch the early morning light glinting off the ocean? Or a Matisse, its colors and patterns exploding with haphazard joy, to hang by a window tangled with sunny vines, overlooking my garden and the rolling countryside beyond? Or the Picasso I can't look away from, its yellows somehow indistinguishable from its blues, for my city living room 20 stories high, where I'd hang it just-so between shelves and shelves of mismatched books. Those garish colors would soften in the evening as I sat beneath it, drinking wine and eating fat green olives.
Every Tuesday and Friday I escape the frigid air conditioning of my office, navigate stairs, escalators and an elevator out into the bright midday sun of the Copley square Farmers Market. I start my meandering progression at the corner of Dartmouth and St. James, where the giant black and white cookies from Cook's Farm Orchard look like Keith Haring cartoons. It's a new exhibit every week. I walk by each tent, observing the dark purple and fluorescent yellow string beans from Stillman's Farm, or the pasta exhibit from Valicenti Organic, where tiny, elegant rolls and ropes are carefully displayed and labeled with 'Pappardelle ' or 'Saffron Spaghetti' like a Joseph Cornell shadow box. The Siena Farms produce always seems to spill from its crates and the delicate baby eggplants lounge like Modigliani ladies in shades of violet and green.
Yesterday the Romanesco caught my eye: bright green and growing in the shape of a conifer tree. I couldn't resist those geometric whorls, imagining them tossed in oil and roasted on a savory galette. The Delicata squash, resplendent with yellow-gold and stripes of sturdy green, looked like an exhibit of Matryoshka dolls in an antique toy museum. I bought both and proceeded to daydream about how to combine them for dinner. I was craving a tart (as usual), but since I have not only baked but also taken part in devouring 3 pies in the past week, I decided to go for a less decadent crust. The result was delicious; the warm, nutty crumble of the crust tempered by the lightness of ricotta and feta, topped with roasted, salty cauliflower and sweet, caramelized squash. Try it and let me know what you think!
Delicata Squash & Romanesco Tart with Ricotta & Savory Almond Crust
For the crust (adapted slightly from Cookie + Kate)
- 2 C Almond meal
- 4 cloves of roasted garlic
- A few herbs, finely chopped (I recommend a spring of rosemary and 2 sage leaves, but thyme would be delicious here too!)
- 1/3 C Olive oil
- ½ tsp Salt
- A healthy grind of pepper
- 2 T water
For the filling
- 4 cloves roasted garlic
- 1 ½ C full fat ricotta cheese
- ½ C crumbled feta cheese
- 2 T plain yogurt
- a healthy drizzle of olive oil
- ½ tsp salt
- ½ tsp ground pepper
- A spring of rosemary or thyme, finely chopped
For the Topping
- 1 small Delicata squash
- 1 large or 2 small heads of romanesco (or cauliflower)
- About 3 T olive oil
- Salt & Pepper
- Roast the garlic to its peak of soft, spreadable richness: Preheat oven to 400°. Slice an entire head crosswise, sprinkle exposed side of garlic cloves with olive oil, and wrap tightly in foil. Bake directly on oven rack for about 40 minutes.
- Prep and roast the vegetables: While the garlic is roasting, chop the Romanesco or cauliflower into individual pieces, wash, dry, and toss in about 1½ T olive oil and lots of sea salt. Clean the delicata squash (no need to peel it, the skin is delicious!) and slice length-wise down the middle. Remove seeds and cut off the tough stem and nub from the bottom and top. Slice into ½ inch half-moons, toss in a bowl with about 1½ T olive oil and salt and pepper. Spread the squash wide-side down on a baking sheet, and do the same with the cauliflower on another baking sheet. Place both in the oven. At 400 degrees, the vegetables should be roasted to perfection in about 25 minutes, but you'll want to stir the cauliflower and flip the squash rings a few times so that they don't burn. Once the sides of the squash touching the pan are slightly browned, flip them over.
- Make the crust: While your vegetables are roasting, grease a tart pan, baking sheet, or pizza stone with cooking spray or olive oil. To prepare the crust, stir together the almond meal, roasted garlic (should be soft and easy to mash), chopped herbs, salt and pepper in a mixing bowl. Pour in the olive oil and water and stir until the mixture is thoroughly combined, making sure there are no large lumps of garlic. Press the dough onto your prepared pan/stone until it is evenly dispersed across the bottom and up the sides (if you are using a tart pan. I made a free-form circle and formed a slight ridge around the edge using my fingers). Bake until the crust is lightly golden and firm to the touch, about 18 to 20 minutes. Remove and let cool slightly.
- Make the filling: While the crust is baking, prepare your filling. In a mixing bowl, combine the ricotta, feta, yogurt, olive oil, roasted garlic, salt, pepper and herbs. Stir together, making sure roasted garlic is thoroughly mashed and incorporated. Mixture should be light and smooth.
- Assemble and bake the tart: Once the crust has cooled slightly, spread the filling evenly over its surface. Arrange the roasted vegetables however you like and sprinkle with herbs. Bake for 10-15 minutes, just so that filling and topping are warm, being careful not to burn the vegetables. Enjoy!
Tortillas with Fresh Corn & Swiss Chard
I can always smell the seasons change. I know it sounds like something no one under the age of 70 would say, but it's true. Spring and summer are easy, those full-on gusts of warm air hinting at stirring roots and blades of grass about to burst. Fall and winter are more elusive: a brief snap of cold air, the smells of brittle leaves and burning wood. I haven't smelled Fall yet, but a few weeks ago, as I ate lunch in the courtyard of the Boston Public Library, lost in the pages of my book, there was a momentary shift in the season. Nothing changed in the air or temperature, the flowers planted around the gushing fountain still bloomed in lush color. It was merely a glint of the light, the sharp clip of a girl's black boots on the brick, and I felt Fall coming. I'll resist the urge to indulge in fantasies of Autumn (flannel sheets, boots and blazers, brisk walks, apple tarte tartin…), and instead take it as a sign to savor every last sweet kernel of summer in these final sun-drenched days.
I haven't been cooking or baking much lately. My sister got married a week ago (more on that later!!!), and I spent most of my free time worrying about lace and logistics. My go-to for busy days is tortillas with greens. My mom has been making these for as long as I can remember. Growing up, I didn't understand the simple perfection of a corn tortilla filled with sautéed Swiss chard, garlic and a heavy sprinkling of sea salt. No cheese? No beans? These were, in my opinion, the requisite staples of any tortilla, and without them it was an unworthy pursuit.
When my mom was my age, she traveled around Mexico by herself. I can picture her easily: dark wavy hair to her shoulders, huge smile, and wearing a long, brightly colored skirt. Whenever she talks about this trip, she mentions the kindness of the people she met and the tortillas. She met a guy on a bus whom she describes as "interesting and nerdy." He was studying the last Spanish haciendas, and took her around to the grand relics of colonial manor houses, where horses roamed the big, open courtyards. (I interrupted her recollections to ask whether getting off a bus in a strange country in the middle of nowhere with a man you just met was the wisest idea, to which she responded "Oh, I could tell he was on the up and up.") He took her to meet a local family, pretending she was his sister so as not to cause a stir. For lunch, they had fresh corn tortillas with garlicky Swiss chard and salt.
It's an incredibly simple meal, but hearty and delicious. Because the days are shortening and the leaves are on the brink of fading, I've created my own twist, adding sweet, fresh corn, slices of avocado, and a dollop of plain yogurt and paprika. If you've never combined Swiss chard and corn, you're in for a treat: the somewhat bitter greens become downright decadent against the bright, crunchy sweetness of the corn. Trust me on this one.
Ingredients (serves 2)
- 1 bunch swiss card
- 2 clove garlic
- 1 T olive oil
- 2-4 tortillas (I prefer Food For Life brand Sprouted Corn Tortillas)
- 1 ear of fresh corn
- 1 ripe avocado
- Coarse seasalt
For the topping (if desired)
- 2 T plain yogurt
- Paprika
- Wash greens and remove tough end stalks. Remove kernels from corn and set aside
- Heat olive oil in a skillet
- Smash and peel garlic cloves, chop into a fine dice and add to warmed oil. Stir garlic until translucent and just starting to turn golden brown.
- Add greens and sauté until tender and cooked. Remove from heat. Add corn and a generous pinch of salt, and toss to combine.
- In a heavy cast iron skillet, warm tortillas by flipping in the pan for a few minutes
- Add greens & corn to tortillas, top with avocado slices and yogurt and paprika (if desired). Fold or roll as your heart desires, and enjoy!
Anna's Avocado Toast
In honor of my grandma (Anna) on what would have been her 93rd birthday.
My brother, sister and I used to walk down the beach, toward the distant pier, past the graying bungalows with their tinted glass windows, past the small stretch of beach with mismatched chairs and ominously taut fishing rods, finally reaching the neat monotony of blue and white umbrellas, positioned in a grid as if facing the water in battle. We'd pad up the sandy walk to the Beach Club, feeling conspicuous but blending in with the other damp, sandy kids.
The swelteringly crowded Snack Shack was pitch dark after the blinding sun and sand. It smelled of deep-frying oil and sunscreen. A huge fan hummed wearily somewhere overhead. The ladies at the snack shack never changed. They wore Hawaiian shirts as part of their uniform, but you got the sense that they'd wear them at home, too, the scent of their perfume mingling with eau de hot dog. They glared at us as we approached in line as if daring us to place an order. We used my grandma's membership number, which was only supposed to cover the fancy restaurant, with its uncomfortable iron chairs and tangled awning of Sea Grape branches. There was something thrilling about giving our fake room number, 1468, and pretending we were guests at the hotel. My heart sped up whenever it was my turn, as if they might suddenly turn off the music and throw us out by our ears into the sand and sun.
While we waited for our food, we wandered past the giant chess set and took turns in the hammock, watching tan, shiny-nailed moms in white visors and lanky boys who really belonged. One of us guarded the food while the other two dove into the teeming pools, swimming around the fake tropical islands and doing handstands in the shallow end.
Then we'd head back, balancing our hot dogs and cheeseburgers, accompanied by the muted rattle of ice in our big Styrofoam cups full of pink, pink lemonade. It was a peaceful walk. Lost in our thoughts, no longer under cover, we'd drag our toes in the wave-washed sand and make up foreign languages together. We walked back past the fishing rods, the big swirling pines, and toward our little beach. My mom always looked up from her book in surprise, as if she'd forgotten she had children. She'd extend a slim arm and receive her order: half iced tea, half lemonade, on the rocks.
As the day waned, our sand ladies with their seaweed-and-shell necklaces lay forgotten. The great Dole barges were mere specs on the horizon, and the shadows of our umbrella were long past keeping us in the shade. I'd think of Anna, moving gracefully through her cool, quiet house. I pictured the sound of my flip-flops on the orange tiles of her sun room, the clink of the ice machine, the patient chime of her library clock. I longed to go home, stamp my feet on the spiky grass, hurriedly shake off my, towel and ring the doorbell. I'd press my nose against the glass and watch her walk toward us, stepping so lightly in her blue Keds and freshly-ironed shirt. "Hi Gang," she'd say, smiling as she opened the door, "How's tricks?"
Anna always appreciated beauty more than anyone I know. Toward the end of her life, she began to marvel at the simplest things, like the full moon, a flower in her back yard, or an avocado sandwich. She'd been making them for me my whole life, long before the combination of toasted bread and avocado became inexplicably hip. They always tasted perfect when she made them. In the last year of her life, it was as if she'd never tasted one before. I mashed the avocado with a little mayonnaise and lots of salt, spread it thickly on toast, and brought it to her as she sat in her flowered armchair in the alcove. "Delicious! This is the best sandwich I've ever had." She'd exclaim after each bite, shaking her head and looking at me like I'd made her a feast. "Where did you learn how to make this?" "You taught me, Anna," I'd say, unable to repress a smile.
Anna's Avocado Sandwich (serves two)
- 1 perfectly ripe avocado
- 2 slices good bread (it doesn't matter what kind. Bread is just a vehicle for the avocado. Sometimes Anna and I would skip bread all together and just dip crackers.)
- 1 teaspoon of mayonnaise (trust me)
- Lots of sea salt
- A grind of pepper
- Scrape the avocado into a bowl and mash with a fork. Add the mayo, and salt to taste. Mash it thoroughly, but don't be afraid to leave a few chunks
- Toast the bread to your liking. I like it to have a good, loud crunch.
- Spread avocado thickly on toast and sprinkle with more salt and pepper
- Eat with someone you love.
Eating My Words with Jane and April
I've always been guilty of going straight to the pictures. Whenever a book had that section of thick glossy pages in the center, I'd spend about a minute and a half trying to resist, and then flip hastily to the middle and pore over every picture and caption in detail. Then I'd go back to the beginning and start the book. While my mom and sister sat reading the New Yorker cover to cover, absorbing every essay and critique, I made a shameless beeline for the back page, and then worked through the magazine Hebrew-style, cartoon by cartoon, ending on the cover art. It's no wonder I love cookbooks.
I tried reading Jane Eyre in high school—it was one of those books you were supposed to read. I picked up the plain, black hardback, probably a relic from the school library, its cover long since lost, and simply could not do it. The austerity of the book itself seemed to increase the grimness of Jane's boarding school. Everything seemed grey: the dull British weather, the dismal bowls of porridge, the stern governesses… Reader, I gave up. I left Brontë in the dust for Nigella Lawson, whose gorgeous, glossy cookbook, How to Be a Domestic Goddess, was responsible for many a rainy Saturday afternoon spent fantasizing about dessert. I'd drag a stool into the pantry, where my mom kept her cookbook collection, take a stack of five, and set up camp in what we called the Rose Chair (huge, slightly dilapidated, and upholstered in cream and pink roses).
One night a few years later, I proved guilty of that age-old saying about books and their covers. I was organizing the shelves at our tiny town library (this was my high school job) and there it was—a small, pale pink book, edged in a delicate flower pattern with "Jane Eyre by Charlotte Brontë" etched across it in a lovely, elegant font. And like that, I was off—just as susceptible as the next girl to Mr. Rochester's macabre charms, the sounds from the attic, and Jane's enduring wit.
These days, I regularly check out cookbooks from the library 5 or 6 at a time. I take the few I own down from the shelf almost daily to look for inspiration, read up on various methods, or just peruse the pictures. (Still guilty, all these years later.)
My most recent acquisition is A Girl and her Greens, the sequel to April Bloomfield's wildly successful A Girl and her Pig. My friend Hillary, who understands my incurable addiction to food, gave me the book for my birthday. I haven't read it cover to cover, and have only made 3 recipes from it so far, but each one has been intuitive, easy, and delicious. If a cookbook has one truly useful recipe, the kind that inspires you beyond the dish itself, it's a smash hit in my opinion, and completely worth owning. April's recipes aren't intimidating (in fact, I didn't follow any of them to the letter, but still achieved what the dish set out to do). Her writing voice is honest, unpretentious, and and very British. She is the perfect guide to these last gorgeously abundant months of summer. Here are the three recipes from the book that I've tried so far:
Stewed Zucchini with Basil—my new favorite way to eat zucchini. (This is saying something, as I could easily eat it at every meal.) You brown some of the zucchini while simultaneously stewing the rest, and the basil and lemon brighten the zucchini flavor to its full potential.
Kale Puree—basically a very simple pesto, but you can use it for anything! Lately I've been spooning it on quinoa, which, let's be honest, could use a little charisma.
Roasted Carrots—I didn't have all the ingredients April calls for, but I used her method of roasting the carrots in garlic-infused butter, and that worked out just fine.
I've included the zucchini recipe, which will hopefully tempt you to buy the book and try the others! After making it about 5 times, I decided to use the stewed zucchini as a pasta sauce, along with some other odds and ends from the farmers market I needed to use up. Here's what I came up with:
Farmers Market Pasta with Zuchinni, Fresh Corn, and Basil
(I couldn't resist the buying herbed pappardelle—it's thick, ribbon-like noodles looked like savory sashes and made the dish taste richer and last longer).
- One batch of April Bloomfield's stewed Zuchinni
- 2 ears fresh corn
- Basil (a heaping fistful)
- Salt & Pepper
- About 1/4 C finely grated parmesan cheese
- Enough good pasta to feed 1 or 2 (I'm no expert on what type to use when, and usually decide based on what looks prettiest or what the guy at the farm stand recommends.)
- 1 T butter
- Make April Bloomfield's zuchinni (recipe below)
- Remove the kernels form 2 ears of fresh corn and set aside. Take a handful of basil leaves, roll them into the shape of a cigarette, and slice into thin ribbons.
- Bring a medium pot of generously salted water to boil. Cook pasta according to package specifications. Reserve about 1/4 a cup of the pasta water, and then drain.
- Add the pasta, pasta water, half the stewed zucchini, the basil, salt and pepper, and the corn back into the pot or a large serving bowl. Throw in a tablespoon of butter for good measure, and toss until the pasta is coated.
- I served the remaining zucchini on top of each pasta serving, as a garnish. Sprinkle with grated parmesan.
Stewed Zucchini with Basil (serves 4 as a side, 2 on pasta)
Adapted slightly from: April Bloomfield's A Girl and her Greens: Hearty Meals from the Garden (Harper Collins, 2015).
- 1 ½ lbs small zucchini, topped, tailed and halved lengthwise (Topped and tailed? How endearingly British can you get?!)
- ¼ C Extra Virgin Olive Oil
- 5 Medium garlic cloves
- 1 ½ t Maldon or another flaky sea salt
- A generous 5-finger pinch of basil leaves, roughly chopped
- 1 t lemon juice
- ½ t finely grated lemon zest
- A few dried pequin chiles, crumbled, or pinches of red pepper flakes (optional—I left them out)
Chop the zucchini into 1 or ¾ inch cubes.
Use a medium-sized pot (one with sides high enough to hold the zucchini snugly in 2 layers—I used a standard 8 inch cast iron skillet). Heat the oil over high heat until it lightly smokes. Add all the zuchinni, carve out a little space in the center of the pan, and add the garlic. Don't stir just yet. Cook until the garlic is golden and the zuchinni pieces on the bottom are golden brown, about 3-5 minutes. Have a good stir.
Sprinkle on ½ teaspoon of the salt, reduce heat to medium-low, and cover. Cook, stirring occasionally for 5 minutes or so. Listen carefully—if you hear the zucchini frying in oil rather than simmering in a little liquid, then add two tablespoons of water. Cover again and cook, stirring occasionally, until some of the zucchini pieces are tender but not mushy and some are nearly tender, 3 to 5 minutes more.
Stir in the remaining 1 teaspoon of salt and the basil. Cook, without the lid, and every 30 seconds or so use a sturdy whisk or wooden spoon to very roughly stir and strike the zucchini. Not to smash the pieces but just to knock off some of the points that have gotten soft. Keep at it until some of the softer pieces have broken down and turned creamy and the other pieces are tender with a slight bite, about 3 minutes. Stir in the lemon juice, zest, chiles and more salt if you fancy (I do.) Eat straightaway.
Try it and tell me what you think. Happy cooking!
A Very Green Feast
My mom's garden is surrounded by a 12 foot fence. The door swings open and latches shut. She wages a constant battle against the deer and voles that try to graze and tunnel through her most prized beds. She drives her car out over the lawn, pulls up close to the garden and blasts the radio on high, listening to A Prairie Home Companion or Diana Krall as she works. As the sun sets, she comes up the hill, smiling, exhausted, bearing baskets of greens, covered in dirt. I change the music to Cesaria Evora and we all pitch in, setting the table and lighting candles. We eat at 9 PM.
Of all her crops, I always loved sorrel, which grew wild as a weed just inside the garden gate. Its leaves were cheek-sucking tart and stung the back of your teeth with their sour twang, but I'd wrap them around sweet golden cherry tomatoes that exploded in my mouth. My mom baked sorel tart; the greens floating in a cloud of cream, red onion and eggs, surrounded by a flaky, golden crust.
Last weekend was rainy and cold and beyond lovely. I walked out to the garden as the grey evening skies began to drizzle. I felt rich as I filled baskets with leaves of kale (a soft, bluish green with iridescent purple stalks, curling slightly at the edges), bright, glossy swiss chard (its rainbow stalks impossibly jewel-like), mint (growing in tall, bushy stalks saturated with scent), and lettuce (huge, crazy heads, exploding from the earth in green tinged with deep red). That night we ate pasta carbonara and a salad of peppery baby arugula and drank cool cans of summer beer.
Back home in Boston, in my newly painted kitchen, I examined my loot and went straight to my recipe bibles: Food52, Splendid Table, and Smitten Kitchen. When I say I love planning meals, I mean it:
I love writing grocery lists, planning the timing, and figuring out which cloves of garlic to chop, press and slice. Here's what I decided on:
Zucchini spirals with mint and garlic. Mostly because I wanted to use my spiralizer, but also an intriguing combination. The mint and zuchinni spirals are briefly tossed in garlicky butter before serving. If you don't have a spiralizer or a mandoline, a vegetable peeler should do it.
Kale Salad from Genius Recipes (a cookbook so beautiful and informative, I read it cover to cover like a novel). The salad has roasted butternut squash, the sharpest cheddar, and toasted almonds. I thought maybe this would taste too wintry, as butternut squash reminds me of cold November air and falling asleep by the fireplace. But against the peppery, light flavor of the Kale, the squash is the perfect burst of caramelized flavor.
Shredded Swiss chard salad with breadcrumbs and parmesan from Food 52: Make your own crumbs from your favorite loaf, toss in garlic, and add to thinly shredded chard. Shower with parmesan and lemony vinaigrette. Not a lot of room for error.
Chard pancakes, or farçous, from Dorie Greenspan (via the Splendid table). An excellent excuse to eat fried greens, these pancakes are loaded with chives, parsley and chard. When I make them again, I'll go even heavier on the greens! These are deliciously satisfying, and could bring the most adamant vegetable-hater into the light.
For dessert, Cherries with vanilla ice cream. What else do you need in life, really?
Northern Spy Kale Salad (from Food52)
- 1/2 C cubed kabocha, butternut, or other winter squash
- Olive oil
- Salt & pepper
- 1 bunch kale (about 2 1/2 cups)
- 1/4 C almonds, chopped roughly
- 1/4 C crumbled or finely chopped sharp cheddar (I like the good stuff–the sharpest possible)
- Fresh juice of 1 lemon
- Pecorino, for shaving (optional)
- Heat oven to 425° F. Toss squash cubes in just enough olive oil to coat, and season liberally with salt and pepper. Spread on a baking sheet. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
- In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (about 1 tablespoon lemon juice and 2 tablespoons olive oil–really just to taste). Season to taste with salt and pepper.
- Divide salad between two plates or shallow bowls. Garnish with shaved pecorino cheese, if desired, and serve.
Zucchini Spirals with Garlic and Mint (from the Splendid Table)
- 2 small to medium zucchini squash (1 pound)
- 1/2 t salt
- 1 T unsalted butter or olive oil
- 1 clove garlic, finely chopped
- 2 T finely shredded fresh spearmint
- Salt & pepper
- Cut the stems and bottom tips off the zucchini and slice them on a mandoline or other vegetable slicer into long spaghetti-like strips, about 1/8 inch wide and 1/8 inch thick. Toss them with the salt in a medium mixing bowl, then transfer them to a fine sieve or colander and set it over the mixing bowl. Let the zucchini sit for 15 minutes at room temperature, then gently squeeze it in your hands to extract some of the water. It will give off at least 1/2 cup.
Melt the butter in a large skillet over medium-low heat. Add the garlic to the pan and stir until it loses its raw fragrance but is not browned, less than 1 minute. Add the zucchini and mint and toss with tongs just until heated through, about 1 minutes. Taste and season with pepper.
Shredded Chard Salad with Garlicky Breadcrumbs & Parmesan (from Food52)
- 1 bunch Swiss chard
- 1 lemon (for zest and juice)
- 1/2 C olive oil
- Salt
- 1 1/2 C fresh breadcrumbs
- 1 clove garlic, minced
- 3/4 C grated Parmesan
- Wash and dry the chard and remove the stems from the leaves. Set aside. Zest and juice the lemon. Combine about 2 1/2 tablespoons lemon juice, 1 teaspoon of the lemon zest and a few generous pinches of salt in a small bowl. Slowly whisk in 1/4 cup of the olive oil. Set aside.
- Warm the remaining 1/4 cup olive oil in a small, heavy skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until they are crisp and golden brown (about 5 minutes). Be careful not to burn them! Stir in the garlic and let them toast for another minute, then remove from the heat.
- Separate the chard leaves from their stems. Finely chop the stems. (To get them thinly shredded: stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin ribbons.) Put the chard stems and leaves into a large bowl and toss gently with the Parmesan and about 2/3 of the lemony dressing. Taste and add more dressing if you like. Toss in the toasted breadcrumbs and you're ready to serve!
Swiss Chard Pancakes (from the Splendid Table)
Note: The original recipe makes enough batter to feed a small army. I was cooking for 2, and we each ate about 3 pancakes. I've halved the recipe below, but if you're cooking for a crowd, use the link above!
- 1 C whole milk
- 1 1/4 C all-purpose flour
- 1 1/2 large eggs (1 egg and 1 yolk)
- 1/2 small onion, coarsely chopped
- 1/2 shallot, coarsely chopped, rinsed, and patted dry
- 1 garlic clove, split, germ removed, and coarsely chopped
- Leaves from 10 parsley sprigs
- 10 fresh chives, snipped
- Salt & pepper
- 5 large or 10 small Swiss chard leaves, center ribs removed, washed, and dried
- About 1/2 cup grapeseed, peanut, or vegetable oil
- Put the milk, flour, eggs, onion, shallot, garlic, herbs, salt and pepper in a blender or food processor and whir until the batter is smooth. Little by little, add the chard to the mix and whir to incorporate it. There's no need to pulverize the chard — having some strands is nice.
- Pour 1/4 to 1/2 inch of oil into a large skillet and place the skillet over medium-high heat. When the oil is hot (a drop of batter should seize immediately), spoon in a scant 1/4 cup batter for each pancake — don't crowd the pan: depending on the size of the pan, 4 pancakes is probably max per batch. Cook the pancakes for about 3 minutes, until the underside is nicely browned and the edges are browned and curled. Flip the pancakes over and cook for another 2 minutes or so. Transfer the pancakes to the paper-towel-lined plate, cover with more towels, and pat off the excess oil. You can place them on the foil-lined baking sheet and keep warm in the oven while you continue to make pancakes, adding more oil to the pan as needed.
Traditionally, farçous are served with a salad as a main course. If you want to serve the farçous as an hors d'oeuvre, you might want to include a dipping sauce or topping of crème fraîche, or plain yogurt.
(We ate them plain and enjoyed every bite thoroughly!)
Here's the feast in all it's green glory: (there were no leftovers!!)
And finally, dessert:
Happy cooking!


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Terbinafine - Is it safe to smash the pill and mix it with juice? I can't swallow pills?
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Friday, April 29, 2011
Brother Gord Piper
3 comments:
Please share your thoughts and stories of Gord with his CAW family. I miss Gord. He was a brother, friend, mentor and inspiration.ReplyDelete
Gord was truly an inspiration to me. He was a mentor and a friend. I will miss him coming into my office and our long conversations on how to handle the claims we dealt with. The knowledge I learned from Gord could not be learned anywhere. Gord I will deeply miss you and you will forever be in my heart.ReplyDelete
A Brother, a Teacher, a Friend, a Listener...ReplyDelete
I have known Gord for only 2 years, and he was an amazing inspiration filled with wisdom and passion.
He would be the first one in the office to make sure the coffee was brewing when you got there, and the last one to leave at the end of the day. He always had a story, phone in hand, a funny face every once and a while, and "Just the WCAT" reference for you.
Forever in our hearts my friend.


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Meet your favorite local and national authors at our Reading Allowed book events. Check the events calendar for dates and times. Follow us on Facebook to get the latest updates on upcoming author events and book signings.
Price: $12.95
This layered ribbon pony tail holder from Ashley Original makes a great gift for any future Huskies!


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The best sci-fi movies on Netflix UK
Mark Harrison | On 19, Mar 2017
Science fiction fans are well served by Netflix UK's selection of TV series, offering bingeable flights of fancy, such as Stranger Things, The OA and Sense8, alongside other the new series of Doctor Who and every episode of Star Trek produced to date. For films on the other hand, their selection is fairly modern, mostly comprising films from the 21st century, but there are still some great choices.
From big blockbusters to acclaimed indie films, here's our pick of the 10 best sci-fi flicks available to stream now on Netflix UK, in alphabetical order. (Bookmark this: We'll continue to update it as new things arrive and old titles leave.)
A mind-bending, mostly-improvised indie film that starts with a fancy LA dinner party between long-time friends and serves up an extraordinary dollop of sci-fi horror. We don't want to give too much away, but this is a film which appears to take place in a single location, but reveals its much larger scope as the story becomes trickier and more complex. With strong performances from an ensemble of paranoid characters, particularly Buffy's Nicholas Brendon as a self-loathing teetotaller, this is existentially terrifying stuff.
What if vampires took over the world? The Spierig brothers' sci-fi posits that when the bloodsuckers finally win, they'll find themselves facing a blood shortage, due to the lack of regular people. In the course of searching for a solution, scientist Edward Dalton (Ethan Hawke) winds up teaming with a small band of renegades looking for a cure to immortality. Willem Dafoe and Sam Neill play great supporting roles in this surprisingly thoughtful creature feature.
Teenage outcasts Ben, (Ethan Hawke again) Wolfgang (River Phoenix) and Darren (Jason Presson) share visionary dreams of flying over a giant circuit board, inspiring them to build the means to travel beyond our world in a makeshift shuttle called the Thunder Road. Director Joe Dante's charming adventure is peak 1980s family fare, with the boundless imagination and escapism of our young heroes underscored by a bittersweet twist and an attention-grabbing turn by the mighty Dick Miller.
Ex Machina
Wouldn't you build a robot that looked like Alicia Vikander, if you could? That's the question that misanthropic genius Nathan (Oscar Isaac) asks of his employee Caleb (Domhnall Gleeson) in writer Alex Garland's directorial debut. This is a thought-provoking consideration of artificial intelligence, here represented by Vikander's Ava, with darkly comic cynicism. Next to the humourless drudgery of 2014's Transcendence, this is as virtually flawless as its humanoid invention.
A sci-fi comedy that asks for no quarter on account of its perceived silliness, and makes a gift of a premise into a film that's as inventive as it is funny. A marine ecologist (Russell Tovey) discovers that the bloodsucking alien creatures who have overrun a remote Irish island are allergic to alcohol. It's down to the Garda (Ruth Bradley and Richard Coyle) to rally the locals in a united front against the "Grabbers", which naturally involves getting absolutely plastered. It's a great one to watch when you have friends around for a drink or two, and it also sets the new high watermark for referencing That Scene from Aliens.
In the future, the mob disposes of murder victims by sending them back in time to get whacked by assassins called loopers instead. One of these loopers, Joe, (Joseph Gordon-Levitt) gets embroiled in something much bigger when he comes face to face with his older self, (Bruce Willis) who has deliberately travelled back with a mission of his own. Writer-director Rian Johnson starts with a strong premise and keeps building upon it in this tense and hugely entertaining runaround, with a grim sense of humour and a complex morality underpinning the sci-fi shenanigans.
Sky Captain & The World Of Tomorrow
Back in 2004, this wildly ambitious throwback illuminated the way forward for special effects and virtual environments in blockbuster filmmaking. Drawing on influences as varied as comic books, James Bond, King Kong and The African Queen, the feature-length serial adventure follows daring pilot Sky Captain (Jude Law) and his ex-girlfriend, Polly Perkins (Gwyneth Paltrow), as they battle with giant robots and their creator, the mysterious Dr. Totenkopf (a reconstituted Lawrence Olivier). The breathless plot doesn't always scan, but it's a cult classic in waiting, with its gorgeous visuals and constant entertainment value.
Star Trek: First Contact
The best of the Next Generation films sees Captain Picard (Patrick Stewart) and his crew trying to stop the Borg, who have travelled back in time to the mid-21st century and are trying to interfere with humanity's historic discovery of warp travel and first contact with extraterrestrial life. This is as close to the cinematic high watermark The Wrath Of Khan as this generation of film spin-offs got, telling a story that's immensely personal to Picard (whether you've seen his previous adventures on Netflix or not), while reconnecting with the franchise's initial "wagon train to the stars" outlook.
Under The Skin
If you like your sci-fi a little more advanced, this is as abstract as it gets. Jonathan Glazer adapts Michel Faber's novel about an alien visitor, who takes on the appearance of a human woman (Scarlett Johansson) in order to seduce and abduct men. There's no surer way to convey alienness on a low budget than to put ScarJo in a white van in the middle of Glasgow, but every choice this film makes, from the eerie score to the partially improvised dialogue, feeds into the unsettling and undefinable tone of the piece. It will burrow into your brain for days afterwards.
Did we miss any? What are your favourite sci-fi movies on Netflix UK?


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We perform personalized bookkeeping, accounting and tax services according to all Chinese laws and regulations. All financial statements are delivered in Chinese and English for the Chinese authorities.
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Was trying to purchase this deal with my Care Credit card, it won't process because it needs an expiration date and this card does'nt have one. How can I get this done?
Brenda C. asked on Jul 5, 2013
If you need help purchasing a Groupon, please contact Groupon support at email@example.com.
Ariella M. from Groupon replied on Jul 6, 2013


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Download Duplicate Sweeper to your PC or Mac
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EoE is a life-changing diagnosis, affecting many famiilies.
Tag: section-feature
City Proceeds with Auto-Injector Pilot Project
The Canadian city of Hamilton moved one step closer to requiring epinephrine auto-injectors at its 1,900 food service outlets.
Brave Girl's New Food Freedom
Hannah Ianelli is a new kid these days. The 11-year-old girl from the Boston area has good reason to grin, now that she's finished a peanut oral immunotherapy trial that involved getting shots of the asthma drug omalizumab (or Xolair). Going out for dinner with her family, eating at a friend's house, or heading to… Read more »
The Hunt for a Food Allergy Cure: Where Is It Heading?
The latest on food allergy research, and the obstacles to overcome.
Prison Allergy Death Sparks $10 Million Lawsuit
(October 10, 2013) The mother of a young man who died of a suspected allergic reaction in a Washington State jail is launching a lawsuit against the county for $10 million. Michael Saffioti, 22, landed in the Snohomish County Jail on a misdemeanor marijuana possession charge in July of 2012. He was expected to appear… Read more »
FDA's Gluten-Free Rule: Issues in the Fine Print
The FDA's new gluten-free labeling standard is a great step forward, but has some issues.
Company Nixes Allergy Chemical in Sunscreen
Johnson & Johnson announces changes to a sunscreen product after over 150 people reported skin reactions.
City Mulls Auto-Injectors in Restaurants
A Canadian city considers requiring all food outlets to have an auto-injector on hand in case of an allergic emergency.
Designer Homes Get Allergy-Friendly, Green and Gorgeous
Our Allergic Living columnist discovers four outstanding residences that incorporate allergy and air quality considerations, green sensibility and, of course, great looks.
Is your love life lacking? It could be a symptom of celiac disease.


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CSL Behring's Community Grants Program is here to help local organisations solve local problems.
With Hume City Council's support in identifying local needs, the 2016 CSL Behring Community Grant seeks to provide financial assistance towards a community initiative/project that addresses at least one of the following community needs:
Grant applications will open at 9am on Wednesday, 26 October and will close at 5pm on Friday, 2 December 2016. All applicants will be notified of the outcome in February 2017.
An information session for interested partners will be held on Thursday, 3 November from 10:30am to 11:30am at CSL Behring's head office in Broadmeadows. Please register your attendance by email to firstname.lastname@example.com
Guidelines and criteria, including Terms and Conditions, can be found on this site
Here are some tips and guidelines for helping you prepare your application. There are some important elements, so make sure you take the time to review it before submitting an application.
Who can apply?
Charity Organisations with Deductible Gift Recipient ("DGR") status are only eligible to apply. You can check if your organisation has DGR status online at www.abr.gov.au. Simply search by name or ABN to find if your organisation has this status.
Entry categories/key criteria
All funded projects must address at least one of the selection criteria:
In addition to the above, the location of the project is important.
Projects that will not be considered for funding


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Graphical Analysis of Straight-Line Motion
Students investigate the concept of straight line motion. They determine the pattern and graph it looking for the motion maintained at a constant speed. Students also write a description of the significance of the line. The skill of interpreting graphs is needed.
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Forensic Sciences: A Crime Scene Investigation Unit
Mr. Bergman has been murdered and we need you to solve the crime! The cross-curricular unit covers 11 different types of forensic science and includes 17 activities. Scholars perform blood type analysis, blood spatter analysis, height...
9th - 12th Science CCSS: Adaptable
Physics Skill and Practice Worksheets
Stop wasting energy searching for physics resources, this comprehensive collection of worksheets has you covered. Starting with introductions to the scientific method, dimensional analysis, and graphing data, these skills practice...
9th - Higher Ed Math CCSS: Adaptable
A Moving Frame of Reference
We often remind pupils to cite their references, but this lesson helps them understand there are many frames of reference. Scholars experiment with throwing a ball straight up in the air and catching it. Then they must do it again while...
7th - 12th Science CCSS: Adaptable
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the animated flims of the 1950s and the 1960s
Log in to copy items to your own lists.
Cinderella (1950)
When Cinderella's cruel stepmother prevents her from attending the Royal Ball, she gets some unexpected help from the lovable mice Gus and Jaq, and from her Fairy Godmother. (74 mins.)
Stars: Ilene Woods, James MacDonald, Eleanor Audley, Verna Felton
Alice in Wonderland (1951)
Alice stumbles into the world of Wonderland. Will she get home? Not if the Queen of Hearts has her way. (75 mins.)
Peter Pan (1953)
Wendy and her brothers are whisked away to the magical world of Neverland with the hero of their stories, Peter Pan. (77 mins.)
Hansel and Gretel (1954)
An "electronic puppet" version of the Humperdinck opera, adapted for children and using spoken dialogue as well as Humperdinck's music. (72 mins.)
Director: John Paul
Animal Farm (1954)
A successful farmyard revolution by the resident animals vs. the farmer goes horribly wrong as the victors create a new tyranny among themselves. (72 mins.)
Director: Joy Batchelor, John Halas
Stars: Gordon Heath, Maurice Denham
Lady and the Tramp (1955)
The romantic tale of a sheltered uptown Cocker Spaniel dog and a streetwise downtown Mutt. (76 mins.)
Stars: Barbara Luddy, Larry Roberts, Peggy Lee, Bill Thompson
Hemo the Magnificent (1957 TV Movie)
A marvelous animated documentary that told everything there was to know (and more!) about Blood and the circulatory system. It was one of a series on bodily systems. In 1957 it inspired me to learn all I could about the human body. (60 mins.)
Director: Frank Capra
Stars: Richard Carlson, Frank Baxter, Mel Blanc, June Foray
1001 Arabian Nights (1959)
Mr. Magoo's ancestor, Abdul Aziz Magoo, is the uncle of Aladdin, and falls in love with a princess. (75 mins.)
Director: Jack Kinney
Stars: Jim Backus, Kathryn Grant, Dwayne Hickman, Hans Conried
Sleeping Beauty (1959)
After being snubbed by the royal family, a malevolent fairy places a curse on a princess which only a prince can break, along with the help of three good fairies. (75 mins.)
Director: Clyde Geronimi
Stars: Mary Costa, Bill Shirley, Eleanor Audley, Verna Felton
Of Stars and Men (1962 Documentary)
A unique documentary that uses animation and narration set to a classical music soundtrack to convey what science teaches us about matter, energy, space, time, and life and using this knowledge to ponder man's place in the universe. (53 mins.)
Director: John Hubley
Stars: Harlow Shapley, Mark Hubley, Ray Hubley
101 Dalmatians (1961)
When a litter of Dalmatian puppies are abducted by the minions of Cruella de Vil, the parents must find them before she uses them for a diabolical fashion statement. (79 mins.)
Director: Clyde Geronimi, Hamilton S. Luske
Gay Purr-ee (1962)
Mouser Jaune Tom and house cat Mewsette are living in the French countryside, but Mewsette wants to... (85 mins.)
Director: Abe Levitow
Stars: Judy Garland, Robert Goulet, Red Buttons, Paul Frees
Heaven and Earth Magic (1962)
New York beat cronies slumbering through Harry Smith, Burroughs and Ginsberg, University Columbia, Colombia... (66 mins.)
Director: Harry Smith
Mister Magoo's Christmas Carol (1962 TV Movie)
An animated, magical, musical version of Dickens' timeless classic "A Christmas Carol." The nearsighted Mr... (53 mins.)
Director: Abe Levitow
Stars: Jim Backus, Morey Amsterdam, Jack Cassidy, Royal Dano
Banya (1962)
Director: Anatoli Karanovich, Sergei Yutkevich
Stars: Arkadi Rajkin, Yekaterina Rajkina
The Sword in the Stone (1963)
A poor boy named Arthur learns the power of love, kindness, knowledge and bravery with the help of a wizard called Merlin in the path to become one of the most beloved kings in English history. (79 mins.)
Hey There, It's Yogi Bear (1964)
As the movie opens, Spring has arrived in Jellystone Park. Just as fast as tourists arrive, Yogi is... (89 mins.)
Director: Joseph Barbera, William Hanna
Stars: Daws Butler, Don Messick, Julie Bennett, James Darren
The Incredible Mr. Limpet (1964)
Meek and mild mannered bookkeeper Henry Limpet has few passions in life. It's mid-1941 and he would love to join the Navy but has been rated 4F... (99 mins.)
Director: Arthur Lubin
Stars: Don Knotts, Carole Cook, Jack Weston, Andrew Duggan
Return to Oz (1964 TV Movie)
Rather than adapt a later or create a new Oz story, this production has Dorothy still in posession of the shoes... (51 mins.)
Director: F.R. Crawley, Thomas Glynn
Stars: Larry D. Mann, Alfie Scopp, Carl Banas, Susan Morse
Rudolph the Red-Nosed Reindeer (1964 TV Movie)
A misfit reindeer and his friends look for a place that will accept them. (47 mins.)
Director: Larry Roemer
Stars: Billie Mae Richards, Burl Ives, Larry D. Mann, Paul Soles
The Man from Button Willow (1965)
The first undercover agent helps Western settlers. (81 mins.)
Director: David Detiege
Willy McBean and His Magic Machine (1965)
Little Willy McBean joins up with a Mexican monkey named Pablo to travel back in time and stop the evil Prof. von Rotten from changing history. (94 mins.)
Director: Arthur Rankin Jr.
Pinocchio in Outer Space (1965)
Pinocchio must prove himself as a real boy when he takes off to Mars with Nurtle in the capture of Astro, a flying killer space whale. (71 mins.)
Director: Ray Goossens
Stars: Peter Lazer, Arnold Stang, Jess Cain, Conrad Jameson
Alice in Wonderland or What's a Nice Kid Like You Doing in a Place Like This? (1966 TV Movie)
Alice needs to do her homework but she ends up in televisionland where she meets characters from Alice in Wonderland and some Hanna-Barbera cartoons. (60 mins.)
Director: Alex Lovy
Stars: Sammy Davis Jr., Zsa Zsa Gabor, Bill Dana, Howard Morris
Alice of Wonderland in Paris (1966)
After Wonderland, Alice dreams of going to Paris. A mouse named Francois, the grandson of Anatole, agrees to take her there if she will tell him her favorite cheese. Along the way they share several stories. (52 mins.)
Director: Gene Deitch
Stars: Luce Ennis, Norma MacMillan, Howard Morris, Carl Reiner
The Daydreamer (1966)
An anthology of fairy tales by Hans Christian Andersen: "The Little Mermaid," "The Emperor's New Clothes," "Thumbelina" and "The Garden of Paradise." (101 mins.)
Stars: Tallulah Bankhead, Victor Borge, Patty Duke, Jack Gilford
How the Grinch Stole Christmas! (1966 Short Film)
A grumpy hermit hatches a plan to steal Christmas from the Whos of Whoville. (26 mins.)
Director: Chuck Jones, Ben Washam
Stars: Boris Karloff, Thurl Ravenscroft, June Foray, Dal McKennon
The Man Called Flintstone (1966)
In this feature-length film based on the "Flintstones" TV show, secret agent Rock Slag is injured during a chase in Bedrock... (89 mins.)
Director: Joseph Barbera, William Hanna
Stars: Alan Reed, Mel Blanc, Jean Vander Pyl, Gerry Johnson
The Jungle Book (1967)
Bagheera the Panther and Baloo the Bear have a difficult time trying to convince a boy to leave the jungle for human civilization. (78 mins.)
Jack and the Beanstalk (1967 TV Movie)
A retelling of the popular fairy tale that mixes live action and animation. (51 mins.)
Director: Gene Kelly
Stars: Gene Kelly, Bobby Riha, Ted Cassidy, Marian McKnight
Mad Monster Party? (1967)
When Dr Frankenstein decides to retire from the monster-making business, he calls an international roster... (94 mins.)
Stars: Boris Karloff, Allen Swift, Gale Garnett, Phyllis Diller
The Wacky World of Mother Goose (1967)
Animated feature film based on Charles Perrault's stories and nursery rhymes. It features Humpty Dumpty, The Old Woman Who Lives in a Shoe, and the Crooked Man. (81 mins.)
The Little Drummer Boy (1968 Short Film)
An orphan drummer boy who hated humanity finds his life changed forever when he meets three wise men on route to Bethlehem. (25 mins.)
Director: Jules Bass, Arthur Rankin Jr.
Stars: José Ferrer, Paul Frees, June Foray, Ted Eccles
Yellow Submarine (1968)
The Beatles agree to accompany Captain Fred in his Yellow Submarine and go to Pepperland to free it from the music hating Blue Meanies. (90 mins.)
Director: George Dunning
Stars: Paul McCartney, George Harrison, Ringo Starr, John Lennon
Winnie the Pooh and the Blustery Day (1968 Short Film)
Winnie the Pooh and his friends experience high winds, heavy rains, and a flood in Hundred Acre Wood. (25 mins.)
A Boy Named Charlie Brown (1969)
Charlie Brown makes his way to the national spelling bee finals. (86 mins.)
Director: Bill Melendez
Stars: Peter Robbins, Pamelyn Ferdin, Glenn Gilger, Andy Pforsich
Frosty the Snowman (1969 Short Film)
A living snowman and a little girl struggle to elude a greedy magician who is after the snowman's magic hat. (25 mins.)
Director: Jules Bass, Arthur Rankin Jr.
Stars: Jackie Vernon, Billy De Wolfe, Jimmy Durante, Paul Frees


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New home for Village Green Craft Market at the 2018 National Arts Festival
One of the major developments planned for the 2018 National Arts Festival is the moving of the Village Green to a new site in Grahamstown. The market, which hosts about 300 traders, crafters, food vendors and artists during the course of the 11-day Festival, will move off Rhodes University's campus to the playing fields of Victoria Girls High School in Beaufort Street.
The new Village Green will cover an area of just over 20 000 square metres. This will be its third move since its inception as a small craft market inside the Grahamstown City Hall. In 1989, it moved to Fiddlers' Green in the city, adjacent to the Bowling Club and, in 2009, it made a move onto the Rhodes campus. At that time, the change was driven by the need to expand and resulted in a near doubling of the trading space.
Tony Lankester, the chief executive officer of the Festival comments:
The move is the logical next step in the evolution of the Market and its offering - we want to create a convivial village atmosphere that gives our visitors plenty of space and nooks and crannies to explore. We've spent the last six months thinking through the change and looking at different approaches - and now we have a year to bring those plans to life. Instead of two or three large marquees, we're going to explore different ways of hosting our market: multiple smaller tents, different trading zones, a food court, performance stages, family zone, beer tent and exhibitions. This new space lends itself to some innovative design and layout that we're looking forward to exploring.
The move also comes in response to some criticisms of the most recent move as being one that took the market away from the city centre and further from the residents of Grahamstown's townships. Lankester continues:
We heard those criticisms and, while the move was necessary at the time to ensure the growth and sustainability of the market, we now feel the time is right to establish a fresh market in a new home. Victoria Girls High School is a long-time supporter of the Festival and has been the home to hundreds of performances and exhibitions over the years. By putting our flagship market on their campus we are creating a great opportunity to refresh and revitalize what we offer festivalgoers.
Victoria Girls High School headmaster Warren Schmidt said that the School Governing Body had carefully considered the proposal, and were delighted at the prospect of hosting the new Market:
There will have to be lots of careful planning to make it a smooth transition, but we're really looking forward to having the Market on our campus.
Dr Iain L'Ange, Rhodes University's Executive Director for Infrastructure, Operations & Finance, wished the Village Green well with its new site:
We are pleased that we have been able to assist the National Arts Festival with a site for the Village Green market for a number of years, and we recognise the need for a new model. The University wishes all stakeholders in the new venture everything of the best.
The Village Green was established in 1989 as a means for local service organisations to raise funds to support their community projects and, over the past few decades, hundreds of thousands of rands have been invested in dozens of projects and initiatives.


text: Stephen, I have been looking at the website, but have not found any information of requirements. If you would not mind, can you take a look at my academic information below and let me know if I qualify. Undergraduate Major Overall GPA: 2.47 Aviation Administration Psychology Approximately 187 Credits Sanyani D. Edwards ---- On Fri, 24 Jan 2003, squilty@xxxxxxxxxxxxxx (squilty@xxxxxxxxxxxxxx) wrote: > Sanyani, > > Suggest you give consideration to Bowling Green State University in > Bowling > Green, Ohio (just south of Toledo) as a place to fulfill your goals. At > BGSU, we > have both Industrial-Pysch and a related field of Organizational > Development. > (OD) at the masters level that you might find appropriate and > interesting. On the > aviation side, you could work with me. As a further note, I seem to > recall MSU > has a very good Ind-Pysch program, and I believe EMU has one as well. > You > can complete flying at EMU or at any FBO in the area. > > Curious as to what company you are working for? To achieve your goals > > Stephen M. Quilty, A.A.E. > Associate Professor - Aviation > Bowling Green State University, OH > > > )n Fri, 24 Jan 2003 11:31:11 -0500 > "sanyani edwards" <sanyani@xxxxxxxxxx> wrote: > > >Subject: Re: CAA: Meet a Mentor, subscribe message > > > >Mentors, > > > >I am currently working as an aviation analyst in > the Metro Detroit area. Graduating from Western > Michigan University, with a degree in Aviation > Management, and Psychology focusing on > Organizational/Industrial performance and Project > Management. Also, I have a background in > avionics, and aircraft maintenance from High > School. > > > >My career goals are to eventually obtain a > Masters in Organizational/Industrial Psychology > for the sole purpose of standardizing the way we > conduct business in the aviation industry. I also > would like to eventually finsih gathering my > flight certification - I am currently at 150 > logged hours. > > Sanyani D. Edwards > > ; name="" > Content-Transfer-Encoding: BASE64 > > DQotLS0tLS0tLS0tLS0tLS0tLS0tLS0tLS0tLS0tMTEwMjUzOD Q0NTM1NTg5 > > > ________________________________________________ Get your own "800" number Voicemail, fax, email, and a lot more http://www.ureach.com/reg/tag ***************************************** California Aviation Alliance: Meet A Mentor List E-mail Commands To subscribe to the Pilot Talk List, send an email, from the email account you wish to receive your posts on, addressed to imailsrv@xxxxxxxxxxxxxxxxxxxxxx and place the following in the first line of the body of the message: Subscribe pilot YourFirstName YourLastName YourJobTitle YourAirport/Company To unsubscribe from the Meet A Mentor List, send an email, from the email account you have been receiving your posts on, addressed to imailsrv@xxxxxxxxxxxxxxxxxxxxxx and place only the following in the first line of the body of the message: Unsubscribe mentor YourFirstName YourLastName Contact stepheni@xxxxxxxxx if you have questions.


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This property has been removed by the agent. It may be sold or temporarily removed from the market
3 bedroom house for saleWoodplumpton Lane, Broughton, Preston
Property Description
Key features
- Immaculate and Spacious Three Bedroom Semi Detached
- Contemporary Style Kitchen with Breakfast Bar
- Two Reception Rooms and Ground Floor WC
- Modern Four Piece Bathroom with Bath and Walk In Shower
- Driveway Rear Garden with Lawn and Patio Area Detached Garage
Full description
An opportunity to purchase a stunning and well-presented three bedroom traditional semi-detached property situated in a highly sought after area and close to Broughton High School.
The spacious property has been finished to a high standard as well as retaining some original features such as the high ceilings and picture rails.
The accommodation to the ground floor comprises of an entrance hall with stairs leading to the first floor, a walk-in cloak room, a downstairs wc with a low level wc and wash hand basin, a light and airy lounge with front facing bay window, a spacious rear second reception room/dining room with a double glazed bay window and open fireplace.
The kitchen is situated at the rear of the property and has modern glossed units with contrasting work surfaces, integrated appliances including a four ring hob, oven and extractor hood, spot lights and breakfast bar.
To the first floor there is a modern bathroom with a four piece suite comprising walk-in shower, corner bath, low level wc and inset sink with vanity unit. There are two double bedrooms and a single bedroom. The master bedroom benefits from a range of built-in wardrobes.
Externally to the front there is a brick driveway, lawn area and mature trees. A double gate leads to the side of the property and to the rear. There is a detached garage with up and over door, power and lighting and a personal door to the side. To the rear of the property there is a well-stocked garden with lawn, patio area, built-in brick chiminea, further patio area and mature trees.
This well maintained and upgraded property must be viewed to be appreciated.
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Disclaimer - Property reference 138351. The information displayed about this property comprises a property advertisement. Rightmove.co.uk makes no warranty as to the accuracy or completeness of the advertisement or any linked or associated information, and Rightmove has no control over the content. This property advertisement does not constitute property particulars. The information is provided and maintained by Farrell Heyworth, Fulwood. Please contact the selling agent or developer directly to obtain any information which may be available under the terms of The Energy Performance of Buildings (Certificates and Inspections) (England and Wales) Regulations 2007 or the Home Report if in relation to a residential property in Scotland.
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NOT ALONE is a short suspense thriller.
Shyla always lets her roommate Brianna call the shots. But when an intruder, potentially the neighborhood serial killer, breaks into their apartment, the two girls get separated, leaving their plan of survival in Shyla's hands.
Special appearances by Brittany Ishibashi (Parenthood, House M.D.) and Elex Michaelson (ABC-7 News, Los Angeles).
Almost every film I've done so far has been a comedy. As I was drafting the screenplay for my upcoming suspense feature Three, I thought it was time to get some practice directing a thriller.
So, I put all the Hitchcock training from my days at USC Cinema to the test. I devised a premise that could be shot quickly and have potential for strong characters and beautiful cinematography. I also wanted to get my feet wet with the now-popular DSLR production workflow. My challenge was writing strong female protagonists, which is why I am thankful that my friend Erica Bardin was willing and fully capable of taking my very rough story and helping make these two young women as believable as possible.
I hope you will enjoy watching (as much as I have enjoyed directing) this simple, yet entertaining flick.
-Billy Higgins
I find duality in film interesting: texture a comedy with drama underneath and pepper a drama with moments of comedy. The latter is what we strove to accomplish with Not Alone.
Not Alone emanates from the eyes of Shyla, a character with everything going for her except self doubt. She is juxtaposed to Brianna, who is full of confidence but also full of "it." It's about their relationship, the element of film I've always believed is transcendent. A friendship, a love affair, or a rivalry all contain dynamics that create a compelling narrative.
Through clever cinematography and overall creative execution, the viewer gets to see a friendship of two roommates tested in light and very dark moments (literally dark). With the direction of Billy Higgins, I am happy to see the characters from the page come to life in a thriller that made me (and hopefully will make you) not only jump from my seat but also laugh.
-Erica Bardin
Oasis was the name of the fake movie production company that the director and his high school friends maintained in the late 90s. Originally fouonded (typo intended) by Jake Rodkin and Ritz Campbell as a video game parody production operation, Oasis Productions was producing an assembly line of digital video shorts on the internet long before anyone ever heard of Final Cut Pro, iMovie, Firewire, YouTube, Vimeo, or any of the tools that the average person has access to today. If you don't believe it, then check out this YouTube channel. Now, Billy Higgins is working his hardest, with Jake's blessing, to turn Oasis into a legitimate film production enterprise.


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Procurement Reform
The House recently approved a version of the Federal IT Acquisition Reform Act (FITARA) as an amendment to the fiscal 2014 National Defense Authorization Act. The $638 billion authorization act was passed on June 14 with a 315-108 vote, and the voting was not simply split along party lines.
FITARA got similar bipartisan support: It was reported out of the House Oversight and Government Reform Committee in March by voice vote and was sponsored by committee Chairman Darrell Issa (R-Calif.) and key minority member Gerry Connolly (D-Va.).
Back in the mid-1990s, a similar bill emerged — the IT Management Reform Act (ITMRA), more commonly known as the Clinger-Cohen Act. It was heralded as one of the most consequential pieces of modern IT and acquisition reform. It, too, passed as an amendment to the NDAA, under the sponsorship of Sen. William Cohen (R-Maine) and Rep. William Clinger (R-Pa.).
At this time, no counterpart bill to FITARA exists in the Senate. But only a few days before the House vote, the Senate Homeland Security and Governmental Affairs Committee held a hearing on reducing duplication and improving results in federal IT. The testimony and the senators' questions suggested that the upper chamber's endorsement might be forthcoming.
OMB's general counsel routinely opposes bills that suggest how the executive branch should be organized.
The vision for ITMRA in 1996 was to grant CIOs more authority, have them to report to the agency's top leader and give them a seat at the management table, said David Powner, director of IT management issues at the Government Accountability Office.
Sen. Tom Coburn (R-Okla.), the Senate committee's ranking member, asked: "If we're not going to give CIOs the authority to do what they need to do, why bother even having CIOs?"
So what happens next? Here's a prediction: The Office of Management and Budget will oppose the FITARA amendment. An early indication has been the lukewarm testimony and negative asides by U.S. CIO Steven VanRoekel during a June 11 Senate hearing and in earlier House hearings. For example, VanRoekel testified that "the Clinger-Cohen Act actually begins by saying, 'The heads of agencies shall….' It's very specific about empowering the heads of agencies, the secretary, the deputy secretary, chief of operations, etc., to take ownership for the IT resources and to focus on that."
So in Pontius Pilate fashion, the man effectively acting as deputy director for management at OMB absolves the management arm of the White House from any responsibility in ensuring that this act of Congress is properly implemented. ITMRA, of course, also goes on to specify the authorities of the CIO, reporting relationships, status as either a political or career employee, and so on. And if there is any doubt about the intent of the legislation, the accompanying report language makes clear what that intent was in terms of how it should have been implemented.
OMB opposed the Clinger-Cohen Act back in the 1990s and negotiated fiercely to water it down and weaken it. Indeed, at the time, OMB succeeded in striking the creation of the job VanRoekel now holds. Why? Because OMB's general counsel routinely opposes bills that suggest how the executive branch should be organized — whether the restructuring is a good idea or not. But the latest NDAA will be a hard bill to oppose or change, which is presumably why Issa attached FITARA to it.
So the real test might come after enactment, when OMB and major agencies will have to implement the act. That, as I have argued several times before, is where Clinger-Cohen "failed" — a good piece of legislation undercut by poor follow-up.
About the Author
Alan P. Balutis is senior director and distinguished fellow at Cisco Systems.
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A key database of financial information was breached in 2016, possibly in support of insider trading, said the Securities and Exchange Commission.
Defense leaders and Congress are looking to encourage more aggressive cloud policies and prod reluctant agencies to embrace experimentation and risk-taking.
Steve Kelman talks to the agencies that have embraced tech demos in their acquisition efforts -- and urges others in government to give it a try.
The Department of Homeland Security banned the Russian cybersecurity company Kaspersky Lab's products from federal agencies in a new binding operational directive.
The Department of Agriculture is looking to cut down on the number of agency CIOs in the name of efficiency and better communication across mission areas.
Ninety days after the Trump administration's executive order, FCW sat down with agency cyber leaders to discuss what's changing.
My good friend Alan is right to look at Steve's testimony to the Senate in figuring out how the Administration might react. That said, the essence of the issue is not whether FITARA gives more power to CIOs than Clinger-Cohen. The issue is the change in role (backwards to the Paperwork Reduction Act IT guidance) that describes the senior agency/dept IT executive as the Director of Information Resources Management. The change intended by Congress in the Clinger Cohen Act was that the Executive Branch embrace the business transformation potential of IT disruptions. The government needed executives who were accountable for modernizing government (not controlling budgets or IT projects). While that need remains, I am not sure that many (if any) Secretaries or Agency heads are able to understand how to modernize. Like many old school companies, both OMB and Congress seem to agree that the CIO cannot be the catalyst for modernizing their agency, and should be relegated to the Director of IRM role. The biggest issue here is the loss of legal accountability for improving agency management and mission performance through effective application of technology. At least OMB has a proposal of using bureau CIOs for that purpose...the Hill has none so far.
8251 Greensboro Drive Suite 510, McLean, VA 22102 703-876-5100


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Marry Me (OHSHC twins<3)
Hinami Hitachiin left with her mother for Paris, France, to help oversee the Hitachiin fashion and designer company. Now, years later, she was going back to live with her older brothers in Japan; But things weren't how they used be when Hinami, Hikaru, and Kaoru were a tag team. There's something weighing on Hinami's shoulders, following her every second of the day. Hikaru and Kaoru are determined to find out, no matter what the cost.
WARNING: //yaoi//twincest// umm.... Tripletcest?// HikaruXKaoruXHinami
highest rating: #518 in Fanfiction
_fab_feebi_ Jul 01
Um no that's actually too wrong like that actually is no just ugh no
Wolfs_Sin_Of_Love Jul 17
everything else has a normal amount of comments but then this one has like two hundred and fifty something lmao
mooneychloe2015 Sep 01
50 shades of gray with your triplet sister......... That sounds normal WTF.
Wolfs_Sin_Of_Love Jul 17
nope I'm preeettty sure triplets means four........ and you call yourself an honour student
anime_bitch Sep 02
Wait wait wait wait. I didn't expect them to be this blunt hold crap
Angelgamer105 Jul 14
It sounded like normal sibling stuff, until that part. Now, I'm afraid of the twins..... and what they will do to their sister.....


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This is my second visit in two years. The food was very good and authentic when compared to other German restaurants I have been to (not been to Europe). This time I had two issues, I felt that the price was a bit high and...More
1 - 10 of 446 reviews
This is my second visit in two years. The food was very good and authentic when compared to other German restaurants I have been to (not been to Europe). This time I had two issues, I felt that the price was a bit high and...More
We thoroughly enjoyed our dining experience the food and beer were great. The service with German waitress attire added a nice touch and the service was very very good! We walked away stuffed without eating dessert. Highly recommend this place for good eats.
We had taken a day trip into the finger lakes, on Labor Day, and on the way home decided to get some German food from one of the few German restaurants in the Rochester area. So please note if you want German food for dinner,...More
My wife and I were returning from the wine tours and stopped in on Saturday night at Rheinblick. Fortunately we were able to get a table but reservations are recommended. My wife had the pork medallions with spatzle and I had the black forest snitzel....More
Great place but need to have reservations on the weekend as Canandaigua is a favorite place for tourist. The restaurant always has the table prepared and the waitress give you their full attention. The mashed potatoes are the best. Take your time and enjoy the...More
We had a group of 10 ranging in age from 8 to 68 and everyone enjoyed their meals. I had brats potato cakes and potato salad it was sooo good. I loved every bite. I've ordered "German potato salads" at other places and it's never...More
Small venue but it has friendly staff. Gluten friendly and reasonably priced. We found the portions good and food fresh.
Our meals were wonderful. The staff is friendly and efficient. They're doing a great job in a small space.
Great dinner, authentic German cuisine. But pricey however worth every cent! Everything very fresh, prepared from scratch!
If you like German food then this is a real find! The food is authentic, fresh, and very good! This is not a restaurant to visit if you are watching your weight, but the house salad is delicious with crunchy sunflower seeds as a nice...More


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The Hoosiers (49-14) will face Mississippi State (49-18) on Monday night. Mississippi State advanced with a 5-4 win over Oregon State.
DeNato threw a career-high 136 pitches en route to a four-hit shutout. He struck out eight batters and walked three. His complete game means IU has a fully rested bullpen for Monday night.
The Hoosiers, who are 6-0 in NCAA tourney action this season, have won three of four games against Louisville this season. It's the second time they have beaten the Cardinals 2-0, both with DeNato as the starter.
Louisville (51-13) will play Oregon State (50-12) on Monday in an elimination game in this double-elimination event.
Earlier on Saturday, Indiana coach Tracy Smith was named national coach of the year after leading the Hoosiers to their first ever College World Series.
More Information
Up nextIndiana vs. Mississippi State, 8 p.m., Monday, College World Series.


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Standard Process® Whole Food Nutrition
Franz Family Spinal Care takes great pride in offering the highest possible quality nutrition products to Greenville SC, Simpsonville SC, and the Upstate of SC. We do this by providing the natural whole food organic supplements Standard Process®.
Standard Process® products are all natural organically grown whole food nutritional concentrates.
Standard Process® Products
Standard Process® has developed a wide range of products that cover a wide range of needs. Listed below are the different product lines available from Standard Process®:
Standard Process® Whole Food Supplements
This line of Standard Process® products consists completely of whole food organic ingredients, and covers the entire spectrum of nutritional needs. The following are just a few of the particular nutritional requirements that these supplements fulfill:
As mentioned above, there are products that support individual systems, but there are also products to support indivifual organ as well. For instance, not only are there products to support the digestive system as a whole, but there are also individual products available to support the stomach, the intestines, the liver, and even the gall bladder. The same is true for the other body systems.
MediHerb Herbal Products
Standard Process® is the parent company of MediHerb. MediHerb is the herbal equivalent to Standard Process's whole food supplement product line. Rather than implementing highly concentrated whole foods, Mediherb utilizes high quality organic herbal extracts to address particular symptoms and health issues. Herbs have been uses for thousands of years to improve peoples' health and lives, and MediHerb does not disappoint.
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Veterinary Formulas from Standard Process® contain the same high quality organic whole food extracts as their standard line of products, but are specially formualted for animals.
The wonderful people at Standard Process® have formulated individualized products specific to pets just as the have for people. The animals that they have developed these products for are:
For the animal lover out there, these products are perfect to help your fury friends live a much happier, healthier, and longer life.
People eat a wide variety of foods and yet lack all the nutrients they require, hence the need for supplements.
Just think, our pets generally live on one form of food their entire lives, with little variety. Doesn't it seem as though they might need supplementation more than we do sometimes?
Call 864-987-5995 or contact us to schedule your complimentary consultation
with our Greenville, Simpsonville Chiropractors today!
Back to Simpsonville Chiropractors home


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The purpose of the Commission on Congregational Vitality is to assist the Bishop in developing and maintaining
- A comprehensive and substantial training in congregational vitality for clergy and laity in the diocese to include coaching/training in evangelism, community outreach, and communication, etc.
- A regular, prayerful time of discussion and monitoring of the health of congregations in the Diocese and attention to what diocesan leaders can do to support and assist congregations in their growth and vitality.
- A congregational consulting network that provides congregational leaders with third party assistance for facilitation and consultation as needed.
- A congregational grants program that assists congregations in targeted developmental areas.
- Identifying mid-sized congregations with potential for growth in order to marshal diocesan resources toward that end, to include financial assistance to provide full-time priest in charge as possible.