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Photo 1 of 2Next
The blog post of Kitchen Bar Philadelphia was published at April 13, 2017 at 9:29 am. It is published under the Kitchen category. Kitchen Bar Philadelphia is tagged with Kitchen Bar Philadelphia, Kitchen, Bar, Philadelphia..
Kitchenkitch•en (kich′ən),USA pronunciation n.
- a room or place equipped for cooking.
- culinary department;
cuisine: This restaurant has a fine Italian kitchen.
- the staff or equipment of a kitchen.
kitch′en•less, adj.
- of, pertaining to, or designed for use in a kitchen: kitchen window; kitchen curtains.
- employed in or assigned to a kitchen: kitchen help.
- of or resembling a pidginized language, esp. one used for communication between employers and servants or other employees who do not speak the same language.
kitch′en•y, adj.
Barbar1 (bär),USA pronunciation n., v., barred, bar•ring, prep.
- a relatively long, evenly shaped piece of some solid substance, as metal or wood, used as a guard or obstruction or for some mechanical purpose: the bars of a cage.
- an oblong piece of any solid material: a bar of soap; a candy bar.
- the amount of material in a bar.
- an ingot, lump, or wedge of gold or silver.
- a long ridge of sand, gravel, or other material near or slightly above the surface of the water at or near the mouth of a river or harbor entrance, often constituting an obstruction to navigation.
- anything that obstructs, hinders, or impedes;
barrier: a bar to important legislation.
- a counter or place where beverages, esp. liquors, or light meals are served to customers: a snack bar; a milk bar.
- a barroom or tavern.
- (in a home) a counter, small wagon, or similar piece of furniture for serving food or beverages: a breakfast bar.
- the legal profession.
- the practicing members of the legal profession in a given community.
- any tribunal: the bar of public opinion.
- a band or strip: a bar of light.
- a railing in a courtroom separating the general public from the part of the room occupied by the judges, jury, attorneys, etc.
- a crowbar.
- Also called bar line. the line marking the division between two measures of music.
- See double bar.
- the unit of music contained between two bar lines;
- [Ballet.]barre.
- an objection that nullifies an action or claim.
- a stoppage or defeat of an alleged right of action.
- [Typography.]a horizontal stroke of a type character, as of an A, H, t, and sometimes e.
- (in tracery) a relatively long and slender upright of stone treated as a colonette or molded.
- [Building Trades.]
- an iron or steel shape: I-bar.
- a muntin.
- one of a pair of metal or cloth insignia worn by certain commissioned officers.
- bars, the transverse ridges on the roof of the mouth of a horse.
- a space between the molar and canine teeth of a horse into which the bit is fitted.
- (in a bridle) the mouthpiece connecting the cheeks.
- bride2 (def. 1).
- a horizontal band, narrower than a fess, that crosses the field of an escutcheon.
- [Obs.]a gateway capable of being barred.
- at bar, [Law.]
- before the court and being tried: a case at bar.
- before all the judges of a court: a trial at bar.
- behind bars, in jail: We wanted the criminal behind bars.
- to equip or fasten with a bar or bars: Bar the door before retiring for the night.
- to block by or as if by bars: The police barred the exits in an attempt to prevent the thief 's escape.
- to prevent or hinder: They barred her entrance to the club.
- to exclude or except: He was barred from membership because of his reputation.
- to mark with bars, stripes, or bands.
bar′less, adj.
- except;
but: bar none.
bar′ra•ble, adj.
PhiladelphiaPhil•a•del•phi•a (fil′ə del′fē ə),USA pronunciation n.
- a city in SE Pennsylvania, on the Delaware River: Declaration of Independence signed here July 4, 1776. 1,688,210.
Kitchen Bar Philadelphia have 2 attachments , they are Cedar-point-interior. Cedar Point Bar & Kitchen ., Bar Hospitality Interior Design Of A Kitchen Restaurant, Philadelphia. Below are the pictures:
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meek as a lamb
*meek as a lamb
[of someone] shy, quiet, and docile. (*Also: as ~.) Only an hour after their argument, Joe went to Elizabeth and, meek as a lamb, asked her to forgive him. Betsy terrorizes the other children, but she's as meek as a lamb around her elders.
See also: lamb


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From the Editors
Check out the newly-created Political Economy page here on Jadaliyya!
Apply for an Arab Studies Institute internship now for Fall/Winter 2017!
The Spring issue of the Arab Studies Journal is out!
Don't miss Tadween Publishing's latest blog entries at Al-Diwan.
Want to find out about new books? Visit our expanding NEWTON page.
Status/الوضع Issue 4.1 is out! Have a listen!
Read our Reports Page and catch up on news, events, and announcements.
Interested in writing a Review for Jadaliyya? Visit our Call for Reviews.
Visit Jadaliyya's awesome Photography Page.
"The 1967 Defeat and the Conditions of the Now" roundtable is out now.
Call for Photos: Become a Contributing Photographer.
The New York Times says Jadaliyya "Brings New Life to Arab Studies."
Jadaliyya was featured in the Chronicle of Higher Education.
Alina Bekka and Raphaël Gernath
In the Eye of the Storm: Geopolitics and the Safe City
"I like it because it's safe:" The Role of Fear and Security in Dubai's Urban Attractiveness A beach is usually a place where people go to relax, get away from the hustle, and forget about their worries. You wouldn't expect it to be a site of security, and yet inscribed onto the public restroom of an Abu Dhabi beach is an inconspicuous logo for Serco. The British company is probably also responsible for the security cameras that line the underpasses leading to ...Keep Reading »
Raphael Gernath is a graduate student in urban governance at SciencesPo Paris' Urban School. He obtained a bachelors from SciencesPo's Euro-American campus, and has studied sociology and history at the University of Wisconsin -Madison. An urbanist at heart, he is passionate about social movements in cities and political conflicts over land use. He is currently conducting an internship with an urban research group in Mumbai, focusing on collective action in the settlement of Dharavi.
Alina Bekka is a graduate student in comparative urban governance and sociology at Sciences Po's Urban School. After obtaining a bachelors degree in social sciences from Sciences Po's Euro-American campus, she studied urban sociology and Arabic at the University of Texas at Austin. Her research interests lie at the intersection of the political repercussions of informal activity and social movements for urban food justice in the MENA region and in Latin America. She is currently writing her masters thesis in urban sociology on the workers of traditional food distribution networks in Mexico City.


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Just finished the Sansa chapter where Arya beats up Joffrey and tosses his sword away.
Favorite characters so far are Jon Snow, Tyrion, and Arya.
0_0 @ Bran catching Jaimie banging his sister and then getting thrown out of the tower.
Ned seems cool enough (I already know he dies in the first book , though). Sansa's only had one chapter I think but her viewpoint was definitely the least interesting yet, with Catelyn probably second in that regard. Robb hasn't really done much of note yet. Daenarys is interesting but I'm far more invested in the Starks/Lannisters already since they're all connected and Dany is somewhere else doing stuff.
Really loving the book so far. I don't read swords-and-sorcery (is there a better term?) fantasy pretty much at all, and haven't since I was a kid, but I feel like I'm gonna really enjoy this book (and hopefully the series).
"for the love of god, shut up about the goddamn farmer's markets. nobody cares" -- sharkman173


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Old Time Jazzy Blues Two
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Tuba, need I say more, it's such a fun instrument! Old time blues, jazz with a real nice feel. The feature instrument is resonator guitar. Choose from full, 15, 30, and 60 second versions, along with a loop and a sting.
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- select colour
it's an internet thing!
it's an internet thing!
"The only history is a mere question of one's struggle inside oneself. But that is the joy of it. One need neither discover Americas nor conquer nations, and yet one has as great a work as Columbus or Alexander, to do."
"Our greatest glory is not in never falling, but in rising every time we fall."David Herbert Lawrence on Confucius
"The dogmas of the quiet past are inadequate to the stormy present. The occasion is piled high with difficulty, and we must rise with the occasion. As our case is new, so we must think anew and act anew."David Herbert Lawrence on Abraham Lincoln
"A small body of determined spirits fired by an unquenchable faith in their mission can alter the course of history."David Herbert Lawrence on Mahatma Gandhi
"The test of our progress is not whether we add more to the abundance of those who have much it is whether we provide enough for those who have little."David Herbert Lawrence on Franklin D. Roosevelt
"I like the dreams of the future better than the history of the past."David Herbert Lawrence on Thomas Jefferson
"Ours is essentially a tragic age, so we refuse to take it tragically."
"Ours is an excessively conscious age. We know so much, we feel so little."
"The only justice is to follow the sincere intuition of the soul, angry or gentle. Anger is just, and pity is just, but judgement is never just."
"The business of art is to reveal the relation between man and his environment."
"Design in art, is a recognition of the relation between various things, various elements in the creative flux. You can't invent a design. You recognize it, in the fourth dimension. That is, with your blood and your bones, as well as with your eyes."


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|Plant People, LLC
P.O. Box 9662
College Station, TX 77842
Office: 979-224-3916
Office Hours: M – F, 8 – 3
If you would like a Plant People representative to contact you to make an appointment to visit your property, please email us at:
office (at) myplantpeople.com
Plant People, LLC is always looking for experienced candidates to join our team of professionals. If you are interested in a career with us, please send your resume to firstname.lastname@example.com or fill out our online application.


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Chocolate Zucchini Sheet Cake
Author: Six Sisters' Stuff
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 48
A healthier spin on the classic chocolate sheet cake.
- 2 cups sugar
- 1 cup plain greek yogurt
- 3 eggs
- 2½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 cups shredded fresh zucchini
- 1 tablespoon vanilla extract
- ½ cup (1 stick) butter or margarine
- 2 tablespoons cocoa powder
- ¼ cup milk
- 3½ cups powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 375 degrees. Spray a 15x10x1" baking pan heavily with non-stick cooking spray.
- In a large bowl, cream sugar and yogurt together until smooth. Add eggs, beating after adding each one.
- In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt. Mix it in with the sugar/yogurt mixture, while pouring in the milk at the same time. Fold in the zucchini and the vanilla and pour batter into the prepared baking pan. bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.
- Before the cake finishes baking, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring frequently. Mix in the powdered sugar and vanilla until the frosting is smooth (you may have to whisk it).
- Pour warm frosting over brownies as soon as you take them out of the oven. Let cool.
- Cut into 48 bars.


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United Kingdom - £ - English
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Black Tops
Never out of fashion, you simply need some staple black tops in your wardrobe. Whether you're going all-over black with some skinny jeans, or expanding the monochrome spectrum to one of many shades of grey skirts we have a top for you. Or go high contrast with some light wash denim.
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Conference on Learning from Korea karachi
- Monday, 15 December 2014
- Written by Administrator
On 6th Dec, 2014 At PC Hotel in Karachi the outset, President welcomed the Alumni members and briefed them about the objective of conference. He elaborated role of KOICA in socio-economic development of Pakistan through various development projects. The Government of Korea, through its aid agency KOICA has endeavored to support and assist developing countries around the world, including Pakistan. In Pakistan, KOICA activities have focused on the vocational skills development, education, health, water and sanitation related sectors. For instance, Pak-Korea Capacity Building Institute for Water Quality Management at PCRWR, Islamabad, Provision of Water Supply Schemes in Mandi Bahauddin, Punjab & Waste Water Treatment facility in Patoki, District Kasur Punjab. It is expected that these projects will contribute in the socio-economic development of Pakistan and will perform an important role in exchange of technology and cultural relations between the two friendly countries. He said that Korea would continue its efforts in pursuit of social uplift projects in Pakistan.
2. He also acknowledged the role of KOICA Pakistan Office in providing an effective forum for future collaboration between two brother counties in every walk of life and extend full technical and financial cooperation for improving standard of living of people of Pakistan.
Mr. Gzhanfar Ali, Secretary Transport, Govt. of Sindh delivered a detailed presentation on Transport Situation in Sindh province in general and Karachi in Particular. He briefed they participants on the current situation and problem of transport management in different cities of Pakistan and compared with Transport Infrastructure of South Korea. He also explained the future Plan/Projects for improvement of transport network and elaborated the future Mass Transit program comprising seven (07) transit lines of different BRT, LRT and KCR in Karachi. He indicated that Korean Investment for development of these transit lines will be welcome.
Mr. Zubair, Vice President, made concluding speech. He expressed his gratitude to Mr. Gzhanfar Ali and Mr. Muhammad Adnan Nazir for their impressive presentation & all participants for their thought-provoking discussion and resolves to play their role at forum of KOICA KAAP Sindh. He also thanked KOICA Office Islamabad for extending their every effort for regional association to play its role towards upliftment of people of Sindh Province.
In the end, Vice President concluded conference and invited participants for dinner.
KAAP Regional President Sindh gave message for KOICA Alumni and KOICA Office:
"The endeavour of the Republic of South Korea and its aid Agency KOICA in helping developing countries in their socio-economic development through country focused training programs and development projects is commendable. Organization and activation of Koica Alumni Association of Pakistan and its regional bodies is again a positive step towards development of close relationship with South Korea through KOICA, Korean Consulate and Korean Investment and Trading Agency. Involvement of KOICA Alumni Association in identification of pressing issues of the country and their solution and also in development of projects for financial and technical assistance of South Korea and assessments of training and capacity building requirements of public functionaries, is a productive exercise requiring reinforcement."


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Serial hitmaker and YBNL head honcho – Olamide is out with yet another single following the release of "Love No Go Die". "Wavy Level" serves as his second official single in 2017, the tune was produced by Adey. Download on ITUNES
Wande Coal unleashes the crisp, entertaining visuals to his smash hit released a while ago titled – 'ISKABA'.
The First Lady of Mavin Records, celebrated Afro Pop Queen Tiwa Savage makes a grand return with a very sweet single titled "All Over". Listen:
Mr Eazi – Leg Over Produced by E-Kelly Audio here:
Unless you've spent the whole of December under a rock, you should already know by now that Olamide's latest album, The Glory has been released, with it dropping on the same day as his sold out #OLIC3 Concert.
The African music scene is once again portrayed as a continental village as Ghanaian Singer-songwriter – Becca, teams up with Nigerian heart throb Patoranking on her latest jam "Na wash". The simple duet is a parody at modern day relationships and their portrayal on social media as blissful and perfect, while the real deal involves […]
Over the instrumentals of Twista's "Overnight Celebrity" ace Ghanaian rapper – Sarkodie dishes out a new tune entitled "S.H.O.U.T"
One of the few sets of Nigerian artistes to feature each other consistently for over half a decade are the duo of Vast and Smash Bracket alongside Flavour. And as usual they do justice to a melodious mid tempo sultry sound produced by masterkraft, mixed and mastered by Jstunts. This is officially the first single […]
Nigerian musician, Terry G undergoes a fresh name change. He's now known as TERRY G PAPO! The Street King returns to the scene with this club-friendly track titled "OBA CROWN".
"The multi-talented entertainer, Henry Obiefule popularly known as Chief Obi debuts his music career with an Afrobeats song titled Carry Go which features one of Nigeria's finest artistes, Olamide. The song was produced by Maryland based WillBeatz and mixed by BBanks of YBNL. Obi also features as a songwriter on the recently released The Chief […]


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|139 m²
|3 Nächte
Schönes Haus mit bester Lage! Das Haus ist direkt am See und vom Sandstrand entfernt. Fuß aus der Tür und rechts hinunter zum Wasser. Letztes Haus auf der Straße mit einem Park nebenan. Irondequoit Bucht und eine öffentliche Bootsanleger ist direkt über die Straße. Die Bucht ist ideal zum Bootfahren, Skifahren, Kajak / Kanu fahren, Angeln, usw. Sea Breeze Vergnügungspark ist gleich die Straße runter. Wirklich eine unglaubliche Eigenschaft, als eine Miete zum ersten Mal aufgeführt. Alles neu und erstklassig! Es gibt eine Couch im Wohnzimmer, das in ein französisches Bett zieht und auch eine Liebe Sitz, der in ein vollwertiges Bett zieht, um zusätzliche Gäste.
Let owner know about item list of things in disarray and disrepair on arrival. Hopefully there will not be an issue with return of security. Overall experience very very nice and family friendly indeed.
Great private beach, close to many small town amenities and even an amusement park and water park. Walk to get ice cream at night after a long day at waters edge. Not any one thing I can think that needs to be improved. It's beach housing at its finest!
This house was wonderful! So grateful Kris and Paula shared their home with us. It was only a 15 minute drive to most of the places we went. Our daughter was outside most of our stay. She loved playing in the sand right off of the back porch and walking the shoreline. The sunsets were incredible. It was such a relaxing environment. It was nice just walking down to Bill Gray's to eat. The bridge was closed during our stay, so it made the traffic low, which was really nice. The house was clean and well stocked. The only thing I could think of adding would be maybe two to three fold up chairs to add to the kitchen table to seat 8. Being able to do laundry helped a lot. We didn't want to leave. We definitely would stay here again while visiting the area!
So much better than a hotel, and more relaxing than a B&B. This great little beach house allowed us to have family over for dinner instead of always making one of them host. It is convenient to everything we like about Rochester, and just down the street from a variety of food and entertainment venues reminiscent of small town life.
I could write a great deal more, but this truly sums it up: we will be back!
My husband and two adult daughters and I spent Thanksgiving on the shores of Lake Ontario. It was lovely. The home was warm and comfortable, and we spent three delightful days enjoying the cottage and the city of Rochester. We are all runners and found it easy to run in either direction from the house. We cooked a traditional dinner, including everything from a brined turkey to pecan pie. We had to borrow a few items from our daughter's kitchen, but it would be easy to equip the kitchen should this become a regular event. I suspect the property is generally sought during the summer months and the cooking is a much different sort. We would definitely stay again should the opportunity arise.
We thoroughly enjoyed our stay. The condition of the house was pristine, and we had everything we needed (pots, plates, bath towels, paper towels, beach toys, beach chairs, grill! etc...). There was plenty of room for our family to relax and the view was breathtaking. There are a handful of fun restaurants and ice cream places so close-by, yet we felt that we had total privacy and seclusion. I will definitely look into this property again. I had never used VRBO, and it was so convenient and easy. The owner is easy to reach and acts on any requests immediately.
Das Hotel liegt direkt auf der Straße von Sea Breeze Freizeitpark
|Minimum Preis
|Zusätzliche Nächte
|pro Nacht am Wochenende
|pro Woche
|pro Monat
3 Nächte Mindestaufenthalt
565 €
für 3 Nächte
ab167 €
ab209 €
1.318 €
|62,76 €
|209,2 €


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Non-nutritive SweetenersSep. 30th, 2013 11:24 am
Since saccharin was commercialized in the late 1800s (that's 135 years ago --> saccharin was first discovered in 1878), no one human has ever died from using saccharin. The lab rat/mice tests in the 70s that created the sensationalized cancer scare were from the development of rodent bladder cancer due, a reaction that only occurs in rodents and not in humans. So, in 2000, the warnings were removed.
Earth Day 2013 - Doing Our PartApr. 22nd, 2013 02:13 pm
Test Scenario
This last month, I set up a test scenario because I wanted to know how much water we drank daily using the filter. I was also wondering why we were all of a sudden going through filters hand over fist - like two filters a month! The "test" was that each time we filled up the basin to filter water into the 8-cup pitcher, we ticked off a mark on a little pad. We discovered that we drink at least 40 cups of water a day! This is, of course, including coffee, water itself, tea, and drink mixes (e.g. 4C drink mixes with Splenda). We also use the filtered water for steaming veggies and fish as well as for boiling things - even eggs! Who needs extra metals sneaking into our food?
Filtration & Measurements
The filtration system removes all sorts of metals and are certified specifically to remove lead and chromium, but also can remove chloramine, flouride, uranium, and other inorganic compounds. The pitcher and filters we ordered and received came with a TDS meter that determines how many "Total Dissolved Solids" are in the water before and after filtration. Prior to the hurricane last fall, our tap water was measuring in at around 230 parts per million. Our tap water now measures 350 parts per million TDS, which is substantially worse for some unknown reason. It is possible that the NJ water contains more chloramine than our neighboring states, which will substantially reduce the efficacy of our filters more quickly.
As a point of reference, Manhattan's awesome tap water is approximately 5-10 parts per million! So, as long as the tap isn't coming through lead pipes, the Manhattan water is really good. Our water? Not so much. The reported average TDS in our area of NJ is 100 (which I think is very wrong). Matt's sister's water about 20 minutes north of us reads at around 249 ppm. Once filtered through a brand-new filter, though, the water TDS measures in at 0-1 ppm.
When the ZeroWater filters are full of filtered metals, water still comes through them. After about a week or so of regular filtration, we start testing the water. We throw the filters out once the TDS reading is around 20 ppm because the water starts smelling and tasting funky. If the water filter actually breaks (internally), the filters dump all the metals they filtered out into the pitcher that we're going to drink!! Seems like bad design or a design flaw, but we're now aware of it. Our tap water smells like chlorine and bleach to begin with and when the filters break, we usually know it before we taste it. Yes. We've tasted the water after a filter has broken. IT.CANNOT.BE.SWALLOWED. It's so disgusting.
Cost Analysis
The ZeroWater filters are not cheap. In the store (e.g. Bed, Bath & Beyond or online), they can be about $15 apiece! We get them via Amazon's subscription service, which replenishes our stores every three months at about $8.50 per filter. But, frankly, part of our test was determining whether filtering our water using ZeroWater was less expensive than just buying bottled water. A couple of weeks ago, we had to buy bottled water (in gallons) because we ran out of filters before the subscription kicked us out a new supply.
We even tested the water straight out of the gallon jugs for the fun of it. Spring water from Maine measured in at about 25 ppm and spring water from Pennsylvania measured in at 50-65 ppm. And the amount of TDS differed from jug to jug on all accounts. Poland Spring (from ME) tasted the best.
Bottled water here (natural spring water is what we chose) costs anywhere from $1.50-$1.75 per gallon. For the equivalent consumption of 40+ cups a day, we're paying slightly more than half the cost of an equivalent supply of bottled water. We're actually saving money using the ZeroWater filters!!
Environmental Savings
We're also saving the environment from all those bottles.The problem I have always had with bottled water was the bottles or gallon jugs. They get thrown away. Even if there's a promise of recycling them, the plastic is still around. The ZeroWater company provides a recycling program themselves. All you have to do is ship back the filters to the company's Texas facility. Then they send you coupons for your next purchase, which can be used at Bed, Bath and Beyond or on the ZeroWater online store.
Better Health
Matthew and I have determined that by drinking more filtered water, we are thinking more clearly and sleeping more soundly than ever before. Our skin is also reaping the benefits of drinking better water. We have paired up drinking more ZeroWater at close to 0 ppm with drinking less Splenda-sweetened drinks and removing all Aspartame (you make your judgement) from our diet; i.e. no drinks or food sweetened with NutraSweet or sweeteners containing Aspartame. We find ourselves drinking water straight more often than not now and can tell that our health is improving, which is an added bonus!
The end of the story is, use filters for your water, especially if you drink bottled water. It will save the environment from plastics. If you have to choose a filter, Matthew and I recommend ZeroWater due to the better taste of the resulting, cleaner water, and its probable good health effects.
Magnetized Cheese DisplaysDec. 29th, 2012 02:08 pm
Cheese and I have a special relationship. I absolutely love all of it. Actually, the stinkier a cheese is, the better it is for me. Plus, cheeses go well with wine! How many countless bottles of Zinfandel, Chianti, or Shiraz have passed these lips with delicious Morbier, Gorgonzola, or Stilton?
When Matthew and I put together a grocery list and we go shopping for dinner party preparations, he must think I'm insane when the (obviously) magnetized cheese displays just pull me in. Noteworthy is the fact that the word, "cheese" rarely, if ever, appears on our grocery lists. Anywhere. Matthew's reaction to my glazed over eyes is so sweet: "Yes, we forgot to include cheese, dear. My mistake." And then I go about my cheese hunt.
I want cheese on everything when I'm not on a diet. However, I find that cheese and seafood don't really work well together. Perhaps as with a cold antipasti and with cubes of Provolone, Caciocavallo, Mozarella, or Parmesan, but not as a gooey, melted topping for a seafood dish. Gruyère might be possible, say with shrimp, but doesn't it all become too rich? In the end, who cares?? It's just more cheese after all, right? YAY! Cheese!
Next week, I'll have to start steering clear of Manhattan cheese boutiques (e.g. Murray's Cheese) and the cheese counters in nearby grocery stores. I heard that one of specialty grocery stores we went to over the holidays about 20 minutes from here will become a Wegmans. When I heard that, my heart skipped a beat and my soul soared thinking, "Awesome cheese!"
Wegman's was the grocery store that helped me return to America culturally when I moved to NJ from Austria over 15 years ago. The store felt like a European home where I could get good breads, cold cuts, and, above all, excellent cheese. Their cheese displays are the most mesmerizing and beautiful. Happily for now, there's Whole Foods down the hill from us, German and Italian markets around the corner from our place, and other local stores that carry a nice array of cheese.
I'm going to miss cheese next week, starting Jan. 2. *sniff*
Feast of the 7 Fishes - 2012Dec. 27th, 2012 04:47 pm
Matthew did a fantastic job again this year with the Christmas Eve Feast of the Seven Fishes. It's an Italian, Catholic, Christmas Eve tradition. I'm not Catholic. I'm not Italian. But I LOVE this tradition!! Matthew is holding to most of his mother's recipes and has added a couple of things (or tried out a couple of new things) for a bit of a flare to keep the interest in the affair going. There's nothing difficult about picking out fish - truly. We all love seafood. But, to prepare them in such a way that there are different dishes with at least 7 different fishes, that's the ultimate challenge.
For example, we made an octopus salad with roasted potatoes and onions. Matthew slow-cooked the octopus overnight in red wine vinegar and white wine with spices, pulled off the suckers, and marinated the octopus meat for 2-3 days. Then I roasted the potatoes and pearl onions and mixed in the octopus, which warmed up the octopus and olive oil marinade. YUM!!
Then we made the standard (and VERY scrumptious) seafood salad with squid (calamari), shrimp, cuttlefish, scallops, and baby octopus. Matthew made a lemon/olive oil marinade for the mixture and they sat in the fridge for about 2 days. I chopped up red, yellow, and orange peppers, celery, two garlic cloves, and parsley and mixed it all together on Christmas Eve. DELICIOUS!! And so fresh.
Matthew worked extra hard on battering and sauteeing soft shell crabs. I never liked soft shell crabs that much until I met Matthew. Also, his prep is by far the tastiest I've ever had. I could not stop eating these this year - and we were able to glean about 10 for leftovers. He also made stuffed calamari, which might fall off the list next year. Also, he did the shrimp with lemon and basil and I learned how to chiffonade basil for the preparation!
That's 6 fishes so far (yes, arthropods (crustacea), mollusks, and cephalopods are included as fish since squid, octopus, mussels, and shrimp are all from the sea). Then, we got lobsters steamed and removed the meat from the shell for a "raw bar", which included mussels, lump crab meat, and snow crab claws. He also added a beurre blanc sauce and a minuet, of course, for dipping. On Christmas day, Matthew's brother-in-law steamed clams (littlenecks). YUM!!
As for actual fish, Matthew prepped smelts, which I always love. Smelts are similar to sardines. Matthew rolls them in a flour/salt & pepper covering mixture, I sprayed them with olive oil, and then we baked them. Once they're out, they get tossed in a lemon/olive oil sauce to bring out the flavor of the fish. On Christmas Eve, Matthew grilled Chilean sea bass steaks, which he had carefully tied into round filet "mignons" of fish. Typically, there's a Baccala salad (salt cod), which is a smelly, disgusting, but ultimately tasty (albeit kinda dry) dish, but this year, the Baccala didn't happen - no one likes it that much and the prep is such a PITA, that it's just not worth making.
Matthew really wanted to make quenelles escoffier (Jacques Pépin) - a French fish preparation of one or two fishes blended into a mouse, poached, and baked with a white cream sauce. We made a haddock-based "test run" for ourselves about 6 days early, which turned out wonderful. THAT dish would have been an amazing addition to the array of fishes dishes, but the blend we made with turbot and cod for the Christmas Eve feast bombed for some reason - maybe because the fishes weren't as fresh as the haddock we had used earlier. :-(
Of course, he made broccoli rabe and green beans for veg, and with leftover stuffing from the stuffed calamari, he stuffed some PEI green shell mussels. For dessert, everyone whipped out chocolates, store-bought cream puffs and sfogliatelles, but the biggest hit were Matthew's cookies, which he finished baking about 2 weeks before Christmas. He made two kinds of biscottis, rainbow cookies, and pignoli nut cookies. Those are the basic standards and about all he could muster with all the other stuff going on throughout the holiday season.
Everyone truly enjoyed all the preparations and were fully amazed - again - at Matthew's cooking and gourmet cheffing of the Feast. Enjoy the pictures!!
Mussels are so tasty!Dec. 24th, 2012 10:35 am
Pho! ... Wha? ... Pho! ... Wha?Sep. 4th, 2012 11:42 pm
When the Chinese delivery guy showed up, I opened the door and took the bags to sign the bill. He looked into the kitchen from the hallway, noticed the steamer in one of our woks, and asked, "What are you cooking?"
Me: "Pho" (pronounced "fah").
Delivery guy: "Wha?"
Me: "Pho"
Delivery guy: "Wha? You use Chinese bamboo steamer..." pointing into the kitchen at the stove.
Me: "Pho. Uh... shrimp. We're steaming shrimp."
I had to leave it at that. He wasn't Vietnamese; he was Chinese. Not sure if they have something similar in authentic Chinese cuisine, but it's evidently, surely, not pronounced "fah".
The Pho was fantastic, tasty, and absolutely filling; the shrimp do have a wonderfully sweet, delicious tamale that's better than the one found in a lobster. But, eating the shrimp was a PITA (pain in the ass). The shells were papery and it's awful to have to dig through a sauced shell to the fat free meat and find the prized tamale. There's also just something a little unappetizing about sucking out a spread out head just behind the shrimp eyes. I know that crawdad head suckers are gonna get on me about that, but even those little critters are different than these shrimp.
Though they're very tasty and we're glad to have had the experience, large, unshelled saltwater shrimp are flavorful enough, easier to eat, and more forgiving,
Friday Night BBQJul. 30th, 2012 09:47 am
Matthew loves to do something unique, of course. He got inspired by a semi-homemade Bomba-style cake dessert he found in a Pillsbury recipe book. That recipe called for whipped cream and liqueur (maybe Triple Sec?). He decided, instead, to make use the cake for the outside of an ice cream cake. We couldn't find any Swiss cake logs for the outside, so we chose Little Debbie cake rolls instead - chocolate ones (Swiss Cake Rolls - my favorite) and strawberry ones (my 2nd favorite). He filled it with Edy's chocolate ice cream, but the core was a pint of Hagen Daas Dulce de Leche. YUM!! We separated the layers of chocolate ice cream with crushed thin, dark chocolate cookies (like Oreos without the stuffing). Here are the pictures and it was DELICIOUS!!
The Fabulous MaangchiApr. 22nd, 2012 04:57 pm
(I secretly wish sometimes that they made fascinators for men, but I don't think they'd catch on here.)
Morning Stove-Roasted EggsApr. 20th, 2011 03:09 am
1) Get up after 5.5 hours of sleep to start your day.
2) Select your eggs to boil and place eggs in an empty pot.
3) Fill pot with water to about an inch or higher above the eggs.
4) Turn on burner to high and place pot with eggs on the heating burner.
5) DO NOT turn on a timer; leave the kitchen and go to your computer.
6) Google other hard-boiled egg recipes - just in case.
7) Find a couple of recipes and repeat, "Do not get distracted..." at least 5 times to yourself.
8) After 3 minutes, completely forget that the pot exists.
9) Respond to a couple of work emails.
10) Get startled when you hear a shrill sound from kitchen.
11) Remember - with a start - that OMG there are eggs boiling on the stove.
12) As you race to kitchen, consider when you turned on the stove; should be at least 45 mins.
13) Remove the completely bone dry, but hellishly hot pot from the stove.
14) TEAR open windows and turn on fans to blow out the rich smell of your stove-roasted eggs.
15) The shrill sound you heard should have been caused by steam screaming from the eggs, like a dozen little tea kettles.
16) Place the eggs on a paper plate and wait for them to cool.
17) Let the pot cool on its own without filling with water - yet.
PLEASE NOTE: If the bottom of the non-stick, $80 pot is peeling up from the steal base, make sure to throw it out once it has cooled down.
Optional: Check your US mailbox in the next couple of days for a Bed Bath and Beyond 20% off coupon!
Optional: If your (cooled) pot eventually reveals itself to be still intact and not destroyed, wash the little egg indentations off the bottom thoroughly and place back in cupboard before your partner gets out of bed.
BEST OPTION: Use the eggs to make a Stove-Roasted Egg Salad! And be sure to make like that was your initial intent all along.
WARNING: Eggs cannot be used for coloring.
And so the holidays begin!Nov. 21st, 2010 04:08 am
Matt's friends are so loving and caring about each other. They each share practically the same stories every year, and it's fun to see their joy in their collective history.
This year, Matt and I thought we had all the planning and preparations in place and we were ahead of the game. I even had the forethought of getting our cleaning lady over yesterday to really dust, vacuum, mop. We all worked today and did a great job! The place looked really good until I started to dress the table (which we set up in the living room, since our dining room table seats only 6 people comfortably). We always set up a buffet on the dining room table. The tablecloths REALLY needed to be ironed; if I hadn't had to take that extra 45 minutes or so (three tablecloths) to do that, everything would have been fine. If everyone had come that was invited, we would have had a total of 21, but coming and going we had 15, including us.
Here are some pictures:
The ornaments:
Matt - to remember next year how he seasoned the turkeys - first in the pan in his hand, then dumping them into the deeper pan for roasting:
Turkeys de-boned - without seasoning, with seasoning, the seasonings, and the bones for gravy stock in the pressure cooker:
Entrance to the condo:
The food (top left clockwise - carrots, roasted de-boned turkey, sausage/apricot/sage stuffing, roasted white & orange pumpkin with butternut squash, regular and truffle-buttered mashed potatoes, and buttered almond steamed green beans):
Matt's chicken lollipops (from the Jacques Pepin chicken de-boning video):
Table spread with ornaments, pumpkin candles (not lit), and decorations:
This is a video of our troop before eating with the traditional toast. Our friend, Greg, always says the toast - even when his wife was having their first when he called to say the prayer and toast:
Matt's Chicken De-boned - not chokedNov. 3rd, 2010 01:23 am
Matt's de-boned & stuffed (with pancetta & bread crumbs) chicken before baking:
Matt's baked de-boned chicken:
Ain't he cute? Boy, was that chicken tasty!! I love when Matt cooks. He's fantastic; my big belly's a tell.
Tomato & Bacon PieAug. 21st, 2010 10:16 am
IT IS (well, was!) SO TASTY!! The only thing I'll have to tweak in my version - even though I pre-baked the crust - is the crust. The bottom of the pie got really, really soggy, and I didn't like the consistency. Matt's first suggestion was to make our own crust; I took the quick and easy way out by buying the crust. His second suggestion was from a chef on the Food Network to sprinkle in a little almond flour, or any type of flour on the crust before placing in the ingredients. I'll have to try that.
I haven't made a pie in YEARS and this was an excellent start for the season. I'll have to get into other ones and I'm really looking forward to the fall this year.
BTW, THANKS, RODNEY!!! You're the best.
Here's the recipe dewittar used, taken from Real Cajun cookbook.
12 ounces sliced bacon
3 ripe medium tomatoes, cut into 1/4 inch slices
1 (9-inch) prebaked pie crust, cooked
Salt and pepper
1/2 small onion, thinly sliced
5 ounces cheddar or pepper jack cheese, grated
Prepare a deep dish pie crust (refrigerated pie crust will be fine). Prick the bottom of the crust and bake at 350° or until lightly browned. Allow to cool.
Cook the bacon in a skillet until crisp and set aside to cool on paper towels or a brown paper bag.
Preheat the oven to 375°. Place a layer of tomato slices on the bottom of the crust and lightly season with salt and pepper. Top with a layer of onion slices and cheese. Repeat this process two more times.
Crumble the cooked bacon over the top layer of onions and cheese and bake for about 25 minutes, until the cheese has melted and the tomatoes have released some of their moisture. Place pie on a wire rack and allow it to cool completely.
Addicted to TrufflesAug. 2nd, 2010 06:14 am
This addiction is to black & white truffles and black and/or truffle oil. They are VERY tasty and yummy and delicious, but a very expensive thing for an addiction. Unless one has a connection for excellent quality oils at very low prices, as do I, thanks to the Fancy Food Show at the end of June. They are rightly called the diamond of the kitchen at costs ranging from $350 to $500 a pound for black truffles (the richer in flavor of the two types).
Here are examples of my most recent indulgences: Last week, I had a truffle/tomato snack Thursday evening. For dinner on Friday, Matt made us truffle gravy to go over our roasted chicken; we removed the skin and flattened the breast in order to pour the gravy into the meat - amazing. Saturday night at a birthday dinner in Manhattan, one of the restaurant's best dishes, and the one I ordered, was the parpadelle with beef and truffle oil in the sauce - VERY yummy.
And, last evening I had to have yet another truffle/tomato snack. I love summer tomatoes. It's a simple snack bursting with flavor and exploding with delight: I cut 1/4" thick slices of a large New Jersey beefsteak tomato onto a plate, lightly sprinkle Baleine's sea salt and freshly ground pepper onto each slice. You must use Baleine's (fine) sea salt. I turn each slice over and season each again. Then, I open a bottle of either black or white truffle oil and waft the aroma toward my nostrils with my hand as one would do with a fresh bouquet of flowers. The oil drips slowly over the thick, seasoned tomato slices and the slices glisten invitingly.
Cutting each slice into succulent quarters or thirds, I can sense the truffle as the slice passes onto my tongue. The tomato juices moisten my tongue. The salt brightens the taste throughout my mouth. The pepper bites my tongue just enough to round out the experience.
My eyes close. I chew slowly and dream. In a forest in southern France, the wind blows through oak trees where future truffles are growing, waiting to be found and end up on my taste buds.
To Matt's surprise and excitement, he's discovered that, for me at least, the taste of truffles is somewhat of an aphrodisiac. Let's just say, he's not kept the truffle oil away from me since we got it!
Bought a New CookbookMay. 21st, 2010 08:52 am
Being from the South, we certainly pride ourselves on our casseroles. This was an interesting "find", since I've never seen a cookbook specifically devoted to casseroles. Also, I'm the primary casserole creator in this house, so it only stood to reason that I'd get it for me. Matt wasn't as excited about it as I am; he's not really familiar with casseroles. I also realized that I've made only a couple for him over the years!!
So, here's my latest acquisition. Really looking forward to diving into some of these recipes and dishes!!! Thanks, Rodney!


text:
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text:
Fruit Balls
- Recipe by Zoe Bingley-Pullin
- Serves Makes 20 fruit balls
- Prep Time 15 - 20 minutes
- 10 dried figs, diced, hard stalk removed
- 1 cup of walnuts
- 1 cup macadamia nuts
- 1 cup Brazil nuts
- ½ cup sunflower seeds
- 3 tbsp. honey
- 1/3 cup cocoa powder
- 1/2 cup Vitasoy Soy Milky Lite
- ½ cup raspberries
- 1 cup LSA mix (linseed, almonds and sunflower seeds)
- Combine everything except the cocoa powder, the raspberries and half a cup of the LSA mix in a food processor until smooth and slightly sticky.
- Add the cocoa powder a bit at a time. Take a bit of the dough, put a raspberry
in the centre, and form into a 2.5cm ball.
- Roll the ball in the remaining LSA mix to coat.
- Put the fruit balls in the refrigerator in an air tight container.


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Great family room large oversized brown leather ottoman. Makes a nice snack table for entertaining. Armen Living is the quintessential modern-day furniture designer and manufacturer. With flexibility and speed to market, Armen Living exceeds the customer�s expectations at every level of interaction. Armen Living not only delivers sensational products of exceptional quality, but also offers extraordinarily powerful reliability and capability only limited by the imagination. Our client relationships are fully supported and sustained by a stellar name, legendary history, and enduring reputation. The groundbreaking new Armen Living line represents a refreshingly innovative creative collaboration with top designers in the home furnishings industry. The result is a uniquely modern collection gorgeously enhanced by sophisticated retro aesthetics. Armen Living celebrates bold individuality, vibrant youthfulness, sensual refinement, and expert craftsmanship at fiscally sensible price points. Each piece conveys pleasure and exudes self expression while resonating with the contemporary chic lifestyle. Available at AppliancesConnection
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History was made in London on 14th June when three leading exponents of diametrically opposed interpretations of the halacha on the role of women in religious life debated with each other at a public meeting chaired by Rabbi Dr Abraham Levy, Hon. Principal of the Judith Lady Montefiore College. The event attracted a great deal of attention and was so heavily pre-booked that many were unable to gain admission because of the limited capacity of the hall. It was hailed in America as a 'miracle' to have persuaded the three speakers to share the same platform. The following is a link to the complete recording
Montefiore Endowment – Women and Halacha Panel 14th June 2017
One of the Montefiore Endowment's principal aims is, in the words of its founder, to 'promote the advanced study of the Torah as revealed on Sinai and expounded by the revered sages of the Mishna and Talmud'. This public meeting, following a similar one on Brain Death last year, was designed to shed the light of Torah on a topic of crucial contemporary interest to many, despite the controversy that balloons around it. The Endowment's interest is simply that of encouraging learned and respectful discussion of differing halachic viewpoints, even though they may conflict. There is no intention of taking sides or endorsing any particular opinion.
This event featured a learned debate between three highly respected speakers – Rabbi Dr. Michael Rosensweig (Rosh Yeshivah of RIETS, Yeshivah University), Rabbanit Chana Henkin Founder and Dean of Nishmat, Advanced Torah Study for Women) and Rabbi Dr. Daniel Sperber (President of the Institute of Advanced Torah Studies, Bar Ilan University. The speakers themselves decided the order of their contributions.
After an introduction by Rabbi Levy, Rabbi Rosensweig opened the debate with a stout defence of the status quo regarding the role of women. He made clear his view that Jewish Law regards rabbinic leadership as a male prerogative and that suggested innovations such as partnership minyanim and the ordination of female rabbis are neither legal nor desirable in that a large consensus of Torah scholars regard them as 'problematic'. On the other hand, Rabbi Rosensweig was in favour of increased Torah study for women and suggested, as did Rabbanit Henkin later, that there was ample scope for women to develop roles in the synagogue without causing unnecessary offense to those more traditionally minded.
Rabbi Sperber, who followed, advocated partnership minyamin and the ordination of women, saying that they 'enhance the spiritual life of Judaism'. His belief is that such practices, though now on the fringe of acceptability, would become better understood as time goes on and that criticism will eventually diminish. In a later comment to Rabbanit Henkin's call for a more gradualist approach, he pointed out that had suffragettes not chained themselves to the railings, women might still not have had the vote in this country. He did not expand further on this theme, saying that his writings are already well known; but added that there are parts of the service that do not require a minyan and which a woman can lead 'as a sort of conductor keeping time'. He was in favour of women being called to the reading of the Torah and approved of women serving as rabbis.
In her contribution Rabbanit Henkin adopted a more gradualist approach and preferred first to see innovation in areas that pose no halachic problems. Her own Nishmat programme produces Yoatzot Halacha, who may be consulted on female issues, including health, which a woman might hesitate to bring to a male rabbi. She also suggested for example that women could give Divrei Torah in synagogue either during or after the service and could concentrate on making the womens' section more meaningful and holy. She worried very much about changes that 'tear us apart' and thought that partnership minyamin and ordination for women create too many problems and are a mistake. In general, the Rabbanit made it clear that she was not comfortable with awarding titles or functions to women that cause controversy and ill-feeling for in practice they are counter-productive. She much preferred understatement and the giving of time to allow history take its course.


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2017 Volvo V90 R-Design Review
A wagon for wagon traditionalists.
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It should come as no surprise that this Volvo has a whole different persona than other luxury vehicles.
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This impressive new SUV from Volvo inspires confidence in all the right ways.
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Strathclyde University admissions essay
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Think about what career is best suited for you, and where you want to study. Request more information now.
Find information about Strathclyde University admissions essay, and registering for elective seminars and lectures. Which college degrees give you the best chances of finding employment after graduation? Concentrating on Strathclyde University admissions essay, for example, may give you an advantage in corporate recruiting being conducted on-campus. Check with the admissions office for course registration deadlines, and college degree program requirements. Please use the form above to request admissions info for Strathclyde University.
Essays are gaining importance as a way to judge potential, and essays largely have replaced personal interviews. Writing an email may be easy, but rewriting a serious college admissions essay is much more challenging. Re-write your application essay as many times as you feel is needed, and have people that you trust read it. Essays must emphasize personal development, and demonstrate intellectual curiosity, social conscience, and concern for the community. College applicants should show that they've been involved in students organizations and not just studying all the time.
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NFL Tennessee Titans Team Logo Diy For SamSung Galaxy S5 Mini Case Cover White PC(Hard) Soft - White
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text: Classic Catalogue Album: The The 'Soul Mining' Posted by Universal Music Publishing on 18 January 2013 The The's 1983 official debut 'Soul Mining' is one of the defining albums of the 1980's. 'This is the Day' and 'Uncertain Smile' were the enduring pop hits but 'Giant' is the album's percussive cornerstone. Matt Johnson went on to record the stunning 'Infected'. UMPG is proud to represent both of these landmark albums. Play Classic Catalogue Album: The The 'Soul Mining' Track Artist I've Been Waitin' for Tomorrow The The This is the Day The The The Sinking Feeling The The Uncertain Smile The The The Twilight Hour The The Soul Mining The The Giant The The


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David Maurice Smith is a Canadian photojournalist currently based in Sydney, whose work focuses on exploring the issues facing marginalized communities. To celebrate the 30th Anniversary of the Canon EOS System, he reflects on his favourite gear and unforgettable photographic experiences.Read more
Toby Dixon: Looking back on EOS
Toby Dixon is a Sydney-based commercial advertising photographer and director who is renown for his portraiture and conceptual work. Dixon recalls when the digital system "made sense", what cameras are in his kit, and a tale involving 400 greyhounds and a shattered camera.Read more
Rod Shaw announces his retirement
Rod Shaw, Melbourne Sales Manager, announces his retirement after 40 years in the industry.
"My journey started in this industry as a naive 17 year old with dreams and passion for photography. I soon realised that I wasn't much of a photographer, but loved being involved…
Read more
Broncolor announces new Scoro WiFi and bronControl for desktop
Broncolor announces the new Scoro WiFi/RFS2 and bronControl for desktop. Thanks to its revised hardware and software, the Scoro WiFi/RFS2 brings a new level of intuitive control to the legendary Scoro generation.Read more
Steve Baccon: Looking back on EOS
One of Australia's most successful lifestyle photographers, Steve Baccon got his start in the industry with a cadetship at Fairfax Community Newspaper when he was 19, later working freelance for Fairfax Magazines at the Sydney Morning Herald and Sun Herald.Read more


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Casco (Commercial Appliance Service Company) has been serving the North Bay food industries since 1969. CASCO is a full service restaurant appliance repair company. They repair all makes and models of all commercial restaurant equipment.
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Latest 'ralph macchio' news
1987 And All That: Fantastic Four #304-307
3 Comic News
In which the FF remind us that nobody is just one thing
1987 And All That: Daredevil #239-240
3 Comic News
A column in which Matt Derman (Comics Matter) reads & reviews comics from 1987, because that's the year he was born. Click here for an archive of all the previous posts in …
Bendis Promises "Legitimate Closure" In "Ultimate End"
3 Comic News
Brian Michael Bendis and Mark Bagley talk teaming up again for the new "Secret Wars" series that promises to be the end of an era.
1987 And All That: Captain America #325-336
3 Comic News
A column in which Matt Derman (Comics Matter) reads & reviews comics from 1987, because that's the year he was born. Click here for an archive of all the previous posts in …
NYCC | 'The Karate Kid' Stars Celebrate 30th Anniversary
3 Movie News
Ralph Macchio, Billy Zabka, Martin Kove and a room full of fans got together at NYCC 2014 to discuss The Karate Kid 30 years after its debut.
With Marvel makeover, Captain Citrus has his day in the sun
3 Comic News
The Florida Department of Citrus today unveiled — at a comics store, no less — the $1 million Marvel makeover of its three-year-old mascot Captain Citrus. Gone is the cartoonish …
Comics A.M. | Little Lotta artist Sid Couchey passes away
3 Comic News
Passings | Artist Sid Couchey, an illustrator who brought many a Little Lotta story to life during the halcyon days of Harvey Comics, passed away March 111. He was 92. …
New Captain America Featurette Goes 'Behind The Shield'
3 Comic News
A new behind-the-scenes video for Captain America: The First Avenger delves into the comic-book history of the Sentinel of Liberty's shield and how filmmakers brought the armor to the big screen.Capt
Macchio Challenges the Gods in "Thor"
3 Comic News
After enduring numerous assaults and battles, Thor and the other Asgardian gods are exhausted, but they must now stand tall against an all new threat. We spoke with "Thor" editor Ralph Macchio about the Dark Gods.
Ralph Macchio's Hilarious Struggle To Become A Hollywood Bad Boy
3 Comic News
In Wax On, Fuck Off, Karate Kid star Ralph Macchio faces his toughest challenge yet: At 48, he must transform his nice-guy image in order to re-establish himself as a Hollywood star. It's a must-watch Funny or Die video.
FROM THE EDITOR'S DESK: Ralph Macchio
3 Comic News
Our series continues with Ralph Macchio, Senior Editor at Marvel behind the Ultimate and Marvel Illustrated lines, "The Dark Tower," as well as legendary runs by Simonson and Miller, and of course The Spider Clone Saga.
– I Was A Marvel Intern Zombie
3 CBR Exclusives
George recounts the time he spent at Marvel as an intern. It was the mid '90s, Mark Waid was writing "Captain America," when suddenly Jim Lee and Rob Liefeld jumped into the fray! Plus, "Marvelcution!"


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Product Details
- Bernie the Brewer (Milwaukee Brewers)
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