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And the Grand Prize Winning Recipe submitted for a FREE Weekend getaway is: Mary Cabrara Kennard, of Mansfield, OH. for her dessert: Apple-Brie Tart. (Find on next page) She received a night for two at the Holiday Inn and Suites with tickets to a show at the Renaissance Theatre.
Holiday Apple-Brie Tart 4-6 Apples 1/2- 3/4 c. Sugar to taste About 1/4c. Honey to taste Juice from about 1/2 of a lemon 2 pinches flour 4 or more oz. Brie- room temperature 1 pie crust recipe or readymade / store-bought Keep the crust frozen until you bake it. Actually, store bought puff pastry would be amazing, too. In a large bowl mix sugar, flour, lemon juice (it might be nice to add some zest too), and honey. Mix. Peel, core and slice the apples. Add them to the mix so that they don't brown. I used half Fuji and half Granny Smith and they seemed good, but use anything you like. Let the apple and sugar mix ruminate for 30-60 minutes. I popped mine in the microwave for a couple minutes to speed bake time. Bake at 350 F for about an hour. Be sure to check frequently so it does not burn or get too dry. If you use puff pastry, follow those directions. When you take the pie out of the oven, let it sit a minute to cool slightly. While it is still hot drizzle a bit more honey over top followed by dollops of Brie (this is messy-ish. Also make sure you remove the rind). Make sure you space it somewhat evenly, though it shouldn't look like pizza at the end. If you want to add walnut, do so with little time left for baking, so as to not burn the walnuts. This recipe was adapted from my fabulous best friend for The Beautiful People's Book Club, he just whipped it up on a whim! Submitted by Mary Cabrera Kennard Mansfield Subscriber Page 3
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Seasons Eatings Published by
BarnettPRO creators of The Weekender Magazine & Weekender Extended 71 Plymouth St. Plymouth, OH 44865 Phone:Fax 419-687-0002 email@example.com www.barnettpro.com www.theweekendermagazine.com Table of Contents: Beverages Page 7 Bread Page 8-10 Side Dish Page 11-13 Main Dish Page 14-19 Snacks & Misc. Page 20-23 Desserts Page 24-31 Misc. Page 32
Winning Recipes: Beverages: Best Lemonade P.7 Breads: Beer Bread P.8 Side Dish: Brussel Sprouts P.12 Main Dish: Pumpkin Chili P.19 Snacks: Bacon, Cheddar Biscuit Sandwich P. 23 Dessert: Brownies P. 24 Note: The Recipes in this book were submitted by subscribers and sponsoring advertisers of The Weekender Magazine. While they are not deemed original creations, but sharing as family favorites, the staff takes no responsibility for individual tastes or misprints.
Like The Weekender on Facebook Publisher: Michael Barnett Sr. email: firstname.lastname@example.com Senior Editor: Kathy Barnett email: firstname.lastname@example.com Assistant Editor: Samantha Barnett email: firstname.lastname@example.com Copyright Š2011 by Barnett Productions. All rights reserved. Reproductions of any material from this issue expressly forbidden without permission of the publisher. Advertisements in this publication do not necessarily carry the endorsement of the publishing company. Page 5
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Iced Coffee 2 Cups boiling water 1 1/2 cups white sugar 1/4 cup instant coffee 2 tablespoons vanilla
Mix together and add milk and ice to taste. Note: 1 cup mixture makes two quarts drink. Submitted by Sandra Burkholder Shiloh Subscriber
Best Lemonade Ever 2 lemons 3 large oranges 1 (6 ounce) can frozen lemonade concentrate 1 liter club soda
2 (750 milliliter) bottles sparkling apple cider 1 tablespoon white sugar 2 trays ice cubes
Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice. Submitted by Amber Wild Facebook Subscriber
Christmas Punch 2 cups water 3/4 cup sugar 1/2 teaspoon ground cinnamon
1 (46 oz.) can pineapple juice 4 cups cranberry-apple juice 1 liter giner ale, chilled
In a saucepan, bring the water, sugar and cinnamon to a boil; stir until sugar is dissolved. Chill. Just before serving, combine the syrup mixture, juices and ginger ale in a punch bowl or large pitcher. Serve over ice. Submitted by Kathy Barnett Managing Editor Page 7
Beer Bread 3 1/2 c. all purpose flour 1 egg (beaten) 3 tbsp. sugar 1 1/2 tsp. salt 1 -12oz. bottle beer
Mix all ingredients, knead onto floured surface, form into a ball or put in bread pan. Slit an X with a knife on top and brush the top with egg wash. Bake at 375 for 40-45 minutes. Works best with an autumn brown ale, nut brown, or christmas ale. The yeast from the beer is the key! Submitted by Connie Arnold Arnold's Carry Out
Cooking with Beer Tips:
105 Myrtle Ave., Willard
"Oh, Christmas Beer Oh, Christmas Beer" Beer • Liquor • Wine Cordial • Premium Cigars RYO/MYO Cigarettes Mon.-Thurs. 11- 6 Fri. 11-8 / Sat. 10-8
419-935-0037 Page 8
• Replace some or all of the liquid in any bread recipe with beer. • Add a cup of dark, rich beer to marinades for beef and chicken. • When a recipe (such as beef stew, braised sausages, or brisket) calls for stock, substitute beer for a quarter of the liquid. • When using beer, almost always reduce some or most of the liquid away which will magnify its flavors. • Never cook with a beer that you wouldn't drink. If it doesn't appeal to you as a beverage, chances are it wouldn't appeal to you in a recipe. • Experiment. Any recipe that calls for a liquid of any sort could be replaced with beer.
Joy's Peaches & Cream French Toast Soufflé 8 cups white/wheat bread mix 1 (8oz.) pkg. cream cheese 8 fresh peaches - 1 bag sliced, frozen or canned peaches 1 cup brown sugar 1⁄2 cup sweet cream butter 2 tablespoons corn syrup 1 dozen large eggs 1 cup half & half 1⁄2 cup milk
1 teaspoon vanilla 2 teaspoons cinnamon
Grease 9x13" glass pan. Melt brown sugar, butter, and corn syrup until it bubbles. Pour the mixture into the pan. Spread peaches over the caramel syrup. Break the bread into pieces and place over the peaches. With mixer, blend eggs and remaining ingredients. Pour over bread. Refrigerate overnight. When using a glass pan, place into a cold oven and set it to 350 degrees. Bake for 35-40 minutes or until golden brown. Cover top if it gets too brown. You may serve with syrup, but our guests prefer it as is! Submitted by Leavenworth Inn
Pumpkin Bread Pudding 5 egg yolks 1 cup milk 1 cup cream 1/2 cup sugar 1 -2 ounce Bourbon (optional) or 1 -2 ounce whiskey (optional)
1/4 cup pumpkin puree 1 teaspoon vanilla 1 pinch salt ground cinammon nutmeg, ginger 1 loaf pumpkin bread
Preheat oven to 300O. Scald milk, cream and 2 teaspoons sugar. Make sure a skin has not developed on the surface; if so, remove. Optional add-on: 1 or 2 ounces of your favorite bourbon, whiskey or rum. Combine egg yolks, pumpkin puree, vanilla, salt, spices and remaining sugar. Whisk. Ladle 1-2 ladles of milk into the egg mixture and whisk. Gently bring up the temperature of egg mixture before adding to the milk. Incorporate all of egg mixture into milk and stir, on low to medium heat, with wooden spoon until mixture has body and thickness. A good barometer is a visible streak made with your finger on the back of spoon. Take off heat. Pour over bread cubes, which are waiting in a 2quart buttered pan (approximate size). Pour about 1" of water into a larger pan and set pudding pan inside. Water should be half way up the pan. Bake for about 50 minutes, or until custard is set. Serve warm or at room temperature. Bobby Flay, Fabulous Food Show Page 9
Butter Nut Squash Bread Pudding 2 tablespoons chopped fresh sage 2 tablespoons olive oil, plus more 6 large eggs for the baking dish 2 cups whole milk 2 medium onions, chopped 3/4 pound soft French or Italian 1 1/2 pounds butternut squash bread, cut into 1" pieces (about 7 (about half a medium squash) 1/2 cups) peeled, seeded, & cut into 1/2" 1/2 pound Gruyére cheese, grated pieces (2 cups) kosher salt and black pepper Heat oven to 375O F. Oil a 2 1/2- to 3-quart baking dish. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes. In a large bowl, whisk together the eggs, milk, and 1/4 teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown and set, 55-60 minutes. Submitted by Kris Hamons Facebook Subscriber
Santa says:
"Start your day the Mickey Mart Way!" Gift Cards may now be purchased online at our newly designed website:
Earn FREE stuff! Join the Mickey Mart Rewards Club online and earn 500 bonus points. New Rewards just announced.
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Where you'll be sure to find all those
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We ll be open Christmas Day !
Pasta Salad 1 pkg. Tri-colored noodles 1 fresh red bell pepper 1 fresh yellow pepper 1 fresh green bell pepper Sm bunh green onions
1 cup cheddar cheese - cubed 1 cup Monteray Jack cheese Mini pepperoni 1 can black olives Italian dressing
Wash, cut and mix all ingredience. Pour small bottle Italian dressing to coat. Refrigerate overnight. Yummy! Submitted by Joann Moore Facebook subscriber
Stuffed Mushrooms 1/2 cup bulgur 1/3 cup chopped roasted almonds 3 scallions, thinly sliced and white and green parts separated 1/2 teaspoon dried thyme kosher salt and black pepper 4 large or 8 small portobello
mushrooms, stems discarded 4 Tablespoons olive oil, plus more for drizzling 2 oz. Feta, crumbled (1/2 cup) 2 Tablespoons fresh lemon juice 4 ounces mixed greens (6 cups) 1/2 English cucumber, thinly sliced
Heat oven to 400O F. Cook the bulgur according to the package directions; transfer to a medium bowl and let cool to room temperature. Stir in the almonds, scallion whites, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 tablespoons of the oil, and season with ยบ teaspoon each salt and pepper. Roast, stem-side up, until tender, 18 -20 minutes. Dividing evenly, top the mushrooms with the bulgur mixture and sprinkle with the Feta. Roast until warmed through, 2 to 4 minutes more. In a large bowl, whisk together the lemon juice, the remaining 2 tablespoons of oil, and 1/2 teaspoon each salt and pepper. Add the greens and cucumber and toss to combine. Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad. Sumitted by Samantha Barnett Assistant Editor Page 11
Brussels Sprouts with Bacon-Horseradish Cream 1 1/2 pounds Brussels Sprouts, washed, trimmed, and halved 4 strips crisp-cooked bacon, finely chopped 1/4 cup sour cream
2 teaspoons prepared horseradish 1/4 teaspoon salt 1/8 teaspoon ground black pepper
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam 6 - 8 mins until tender. Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat. Place on platter and serve. (This is a great side for turkey, pork, even corned beef) Submitted by: Mrs Ella Senter Prospect, OH subscriber
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Southern Fried Cabbage 3 slices bacon, cut into thirds 1/3 cup vegetable oil 1 teaspoon salt, or to taste 1 teaspoon ground black pepper, or to taste 1 head cabbage, cored and sliced 1 white onion, chopped 1 pinch white sugar Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender. Submitted by Katherine Breyman Willard Subscriber
Linda's Thanksgiving Day Stuffing 1 loaf cracked wheat bread 1 loaf sourdough 2 tsp poultry seasoning 1/4 -1/2 tsp pepper 1/2-1 tsp salt
I cup yellow onion, chopped I cup celery, chopped 1 egg 2 cans chicken broth 4 tablespoons real butter
Toast the bread on cookie sheets in oven until lightly brown. Flip to brown both sides. Let cool. Break bread in to small cubes, add dry seasoning and mix. In a skillet, sauté onion and celery in butter until tender. Mix egg with 1 can chicken broth in a bowl. Slowly add broth mixture to celery and onion and bread mixture, ensuring even moisture throughout. Form into even balls and place in sprayed 9x13 baking dish. Add 1 can chicken broth to dish. Cover with foil. Cook 1 hour at 350O. Remove foil. Continue baking for a few minutes to brown outsides of stuffing. *to save on time, Linda suggests toasting bread and mixing the dry seasoning the night before. Store in an airtight container. *for a vegetarian friendly version, use Swanson's Vegetable Stock. Submitted by Mary Cabrara Mansfield Subscriber Page 13
Ham and Cheese Sandwiches 1 cup butter 1 Tablespoon poppy seed 1/3 cup brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons prepared mustard Heat and boil for two minutes.
Pack of 24 Martin rolls (the very small ones) or hamburger buns 1/2 lb. sliced ham 1 lb. Swiss cheese
Cut rolls in half. Place bottom half in pan - (do not separate rolls). Layer with cheese, ham and cheese. Put roll tops on again. Cut sandwiches, then pour sauce over sandwiches. Bake at 350 degrees for 20 minutes. Submitted by Darlene Burkholder Country Fabrics
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Stromboli 1 pkg. active dry yeast 1/3 cup warm water (110-115O) 1/4 cup vegetable oil 1/2 teaspoon salt 4-5 cups all-purpose flour
12 slices hard salami 1 1/2 lbs. ground beef, browned and drained 1/2 lb. thinly sliced cooked ham 4 cups (16 ounces) shredded mozzerella cheese vegetable oil oregano to taste
Filling 3 tablespoons prepared mustard 12 slices American cheese Dissolve yeast in water in a large bowl. Add oil, salt and flour. Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover an dlet rise in a warm place until doubled, about 45 minutes. Divide dough in half, roll one half into a 15' x 12' rectangle. Spread half a rectangle with half of mustard. Over mustard, layer six slices cheese and salami, and half of the beef, ham and mozzarella. Fold plain half of dough over filling and seal ends well. Brush with oil and sprinkle with oregano. Repeat with other half of dough and remaining filling ingredients. Bake at 400O for 25-30 minutes or until lightly browned, cool sightly. Cut in 1" slices. About 16 servings. Submitted by Carolyn McCormick Willard Subscriber
Double Fried Popcorn Chicken One cup cooking oil 3 tablespoons seasoning salt 1/2 teaspoon pepper 1/2 lb chicken ( cut into bite size pieces) one egg 1/4 cup milk 2 cups flour Pre-heat oil to 350O, combine egg and milk in a bowl. combine seasoning salt and pepper and flour in large mixing bowl. Dredge egg coated chicken in the flour mixture, and fry until LIGHTLY golden brown, remove from pan. Place on napkins to drain. Reflour the pre -cooked chicken, and cook till medium golden brown and crispy. ENJOY!! Submitted by Candiss Layne Hall Tiro Subscriber Page 15
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Steak Smothered Potatoes Stir fry beef steak strips Onion Mushroom Green pepper Cream of Mushroom soup Potatoes
Butter Salt Pepper Lemon Pepper Seasoning Lawry's Seasoned Salt
Put a small amount of water into steak pan. Cook steak on medium heat allowing it to cook and tenderize. When done, add two tablespoons oil for browning and flavor. Then add onions, green peppers and mushrooms.Saute. When finished, complete by adding cream of mushroom soup. During this time you can cut and prepare mashed potatoes. I add the smothered steak to the potato, but you may eat separately if desired. Preparation time: 25-30 minutes. Submitted by Lisa Brant Willard subscriber
Stromboli Dough: 2 oz. oil 4 cups flour 1 1/2 cup war water 1 pkg. yeast 1 teaspoon salt Center: 1 lb. sliced turkey ham
1 lb. sliced provolone cheese 1 lb. sliced cooked salami 1 lb. sliced mozarella cheese 1/3 lb. sliced pepperoni 1-4 oz. can sliced mushrooms 1/2 cup spaghetti sauce Melted butter Oregano
Dough - Put yeast into warm water, dissolve, add rest of ingredients. Knead. Roll out in three separate pieces and spread the spaghetti sauce on top. Layer one slice thick with meats and cheeses in order given. Roll up like a jellyroll and seal edges. Brush melted butter on top and sprinkle with oregano. Cover with foil. Bake at 350O for one hour, then uncover and allow to brown for 10 more minutes. * Note: two loaves of frozen white bread dough can be used instead of making the dough. Submitted by Sandra Burkholder Shiloh Subscriber Page 17
in the Richland Mall in Mansfield!! Open during Mall Hours: 10am-9pm Mon-Sat 12pm-6pm Sun (Extended Holiday Hours)
Pajamas, Jewelry, Wall Art, Baby and Kids clothes!! Hoodies, Tees, Backpacks,
Purses, Sunglasses, Mugs, Decorations and More!!!
All those hard to find John Deere items now in one place!! Visit www.shearerequipment.com for location information. Wooster•Mansfield•Mt. Vernon•Monroeville•Copley•Medina Page 18
Pumpkin Chili 3 lbs. ground beef 1 medium onion - chopped 1 cup canned pumpkin 1 teaspoon salt 1 teaspoon pepper 2 teaspoons pumpkin pie spice
2 cans (10 3/4 oz. ea.) condensed tomato soup - undiluted 2 cans (10 oz. ea.) hot chili beans 2 bottles (12 oz. ea.) chili sauce 1 teaspoon sugar 1 teaspoon chili powder
In a large Dutch oven or soup kettle, brown ground beef with onion. Drain greese. Add remaining ingredients. Stir to mix well. Add water if desired to reduce thickness. Bring to boil. Reduce heat and simmer for one hour. Makes 10-12 servings. Submitted by Carolyn McCormick Willard Subscriber
BBQ Hamburgers with Sauce 1/2 cup barbecue sauce 5 lb. hamburger salt and pepper to taste 5 eggs 1 bottle additional barbecue sauce 16 oz. homemade ketchup Lawry's seasoning salt 1 pkg. saltine crackers, crushed Mix the first 6 ingredients well. Form patties. Brush one side of hamburger with sauce. Sprinkle with Lawry's salt. Place brushed side down. repaeat sauce on other side. Flip only once. Serve right off the grill. Top with a slice of tomato, onion, lettuce or cheese. About 24 burgers. Can be frozen. Submitted by Rachel Burkholder Country Fabrics
Manhattan Chicken 1 cup maraschino cherries chopped 4 bone-in, skin-on chicken pieces 1 cup pomegranate juice 2 tablespoons olive oil 2 tablespoons whiskey (optional) 1 whole lemon 3 tablespoons cold butter salt and black pepper to taste Preheat oven to 350O. Place the chicken on a sheet pan, drizzle with the olive oil. Finely grate the zest of the lemon and reserve for the sauce. Squeeze lemon juice on the chicken. Season with salt and pepper. Rub oil over chicken. Bake 50-60 minutes or until skin is golden brown and juice runs clear when piercef with a knife. While the chicken bakes, combine the zest of the lemon with the chopped cherries, pomegranate juice and whiskey. Bring to a boil, then simmer uncovered until liquid reduces by half and thickens – about 8 minutes. Stir cold butter into the sauce to give it gloss and body. To serve, spoon the sauce on top of the chicken or serve on the side. Page 19
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Bacon Wrapped Smokies
1. Preheat the oven to 325 degrees F (165 degrees C). 2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. 3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting or insert toothpicks in each one for appetizers. Submitted by Katherine Breyman Willard Subscriber
Criscione's Famous Buffalo Dip 1 cup cream cheese 1 can shredded/chunk chicken 1 cup ranch 1+ cup shredded sharp cheddar cheese 3/4 cup Frank's Hot Wing Sauce Combine ingredients. Heat and serve with Fritos or choice of dipper! Submitted by: Ghostly Manor Thrill Center Sandusky, OH
Salsa Dip 1 lb. ground beef 1 teaspoon garlic powder 10 oz. mushrooms 1 teaspoon chili powder
1 lb. Velveeta cheese 1 teaspoon onion salt 3 cups salsa 1 teaspoon worcestershire sauce
Fry hamburger and add rest of ingredients. Heat until cheese is elted. Serve with tortilla chips or crackers. Yummy! Submitted by Sandra Burkholder Shiloh Subscriber Page 21
Bacon, Cheddar Dip 1 package Sugardale thick cut bacon 1 1/2 cup sour cream 1/2 cup mayonnaise 1 1/2 cup shredded cheddar
cheese 3 Tbsp. diced green onions 1/8 tsp. garlic powder 1/4 tsp. cayenne pepper Dash of salt and pepper
Cook Sugardale bacon in pan until crisp. Allow to drain and cool on paper towels or plates. 2. Meanwhile, in a large mixing bowl combine all other ingredients. Mix well. 3. Once bacon has cooled, crumble or dice into small pieces and mix into dip. 4. Refrigerate until ready to serve. Serve with assortment of crackers, tortilla chips, or fresh vegetables. Submitted by Michael Arnold South Ohio Editor
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Bacon, Cheddar and Tomato Biscuit Sandwich No-Stick Cooking Spray 3 cups Self-Rising Flour 6 tablespoons butter, chilled and cut into 1/2 cubes 2 cups coarsely shredded sharp cheddar cheese 8 thick cut bacon slices, cooked and crumbled 1 1/3 cups buttermilk Mayonnaise 18 slices ripe tomatoes Arugula or basil HEAT oven to 425ยบ F. Coat cookie sheet with no-stick cooking spray. Place flour in food processor container. Add butter cubes. Process until texture of coarse corn meal. Pour into large bowl. Stir in cheese and bacon. Stir in buttermilk just until soft dough forms. Drop by 1/4 cupfuls onto prepared cookie sheet. BAKE 12 to 15 minutes or until golden brown. Cool at least 10 minutes. Slice, spread with mayonnaise. Fill with tomato slice and arugula or basil. Submitted by Lisa Rhoden Facebook Subscriber
Bacon Popcorn 1 package Sugardale raw bacon 1/2 cup popcorn kernels
Seasoned salt or other popcorn seasoning
Fry bacon in a large skillet until crisp. Place bacon on paper towels to cool and drain. Reserve bacon grease from skillet. Once bacon has completely cooled, crumble or chop the bacon into small pieces. In a large, heavy-bottomed pot, pour about 3 Tbsp. of reserved bacon grease and 1/2 cup of popcorn kernels into pot. Stir gently to coat all kernels with bacon grease. Cover pot with lid, leaving it slightly off to the side to vent steam. Heat over medium heat until popcorn fully pops. When popping slows, remove pan from heat and pour popcorn into a large bowl. Season popcorn with salt or popcorn seasoning and top with crumbled bacon. Serve warm. Submitted by Tony Mitchel Facebook Subscriber Page 23
Marshmallow Brownies 1 cup butterscotch chips 1/2 cup butter or margerine 2 eggs 2/3 cup packed brown sugar 1 teaspoon vanilla 1 1/2 cup all-purpose flour 2 teaspoons baking powder
1/2 teaspoon salt 2 cups mini marshmallows 2 cups chocolate chips 1/2 cup chopped nuts
In saucepan over low heat, melt butterscotch chips and butter. Cool for 10 minutes. In a mixing bowl, beat eggs, brown sugar and vanilla. Add butterscotch mixture. Combine flour, baking powder and salt. Add to batter and mix well. Stir in marshmallows, chocolate chips and nuts. spread in 9x13� pan. Bake on 325 degrees. A favorite of ours. Submitted by Darlene Burkholder Country Fabrics
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Delicious Carmel Bars 1/2 c. margarine melted
Crust 1 1/2 c. oatmeal 1 1/2 c. flour 1/2 tsp. salt 1 c. brown sugar 3/4 tsp. soda 1/2 c. butter melted
Topping 1 c. choc chips 3/4 c. chopped nuts 14 oz. caramels 2/3 c. evaporated milk
Mix crust until crumbly. Press 2/3 of mixture into 9x13 pan Bake at 350O for 8 minutes. Top with nuts and chocolate chips. Melt caramels and evaporated milk. Spread over chips and nuts. Sprinkle remaining crumbs on top. Bake for 12-15 minutes more. Submitted by the Keim Family Market Seaman, Oh
Chocolate Chip-Cream Cheese Bars 1 egg 1 yellow cake mix 1/3 cup sugar 1 egg 1 1/2 cup chocolate chips 1/3 cup oil (scant) 8 oz. cream cheese Combine cake mix, egg, and oil together until crumbly. Save one cup for topping. Put remaining crumbs in bottom of a 9x13� pan. Beat together cream cheese, egg and sugar until smooth. Add chocolate chips and spread over the mixture. Sprinkle with reserved crumbs. Bake at 325O for 30 minutes. Do not overbake! Cool and enjoy! Submitted by Sandra Burkholder Shiloh Subscriber
Kit Kat Bars 2 cups graham cracker crumbs 1 cub butter 1/2 cup sugar 1 cup brown sugar 1/2 cup milk
Topping: 1/2 cup chocolate chips 1/2 cup butterscotch chips 2/3 cup creamy peanut butter
Mix together and boil five minutes, stirring constantly. Layer whole graham crackers in bottom of ungreased pan. Pour half of boiled mixture on top. Another layer of crackers; put rest of mixture and top with crackers. Leave as many crackers whole as possible. Melt together and spread on top. Chill. Note: Try to arrange crackers in a straight line. Easier to cut. Submitted by Rachel Burkholder Country Fabrics Page 25
Key Lime Pie with Pretzel Crust • 1/3 cup butter • 3 tablespoons white sugar • 1 1/4 cups crushed pretzels • 1/4 cup key lime juice • 1 (14 ounce) can sweetened condensed milk • 1 cup frozen whipped topping, thawed 1. Preheat oven to 350 degrees F (175 degrees C.) Spray 9 inch pie plate with non-stick spray. In a saucepan, melt butter and stir in sugar. Remove from stove. Stir in crushed pretzels until mixed well. Press into pie plate. Bake for 7 to 9 minutes. Cool before filling. 2. In a medium bowl, combine key lime juice and sweetened condensed milk. Mix well and pour into crust. Chill in refrigerator overnight. 3. When ready to serve. Spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling. Submitted by Katherine Breyman Willard Subscriber
21st Annual Christmas Wunderland
Festival of Lights
Richland County Fairgrounds Open 7 Days a Week 5:30 - 9 p.m. Dec. 2 - 24
Featuring:Santa & his elves / horse-drawn wagon rides Fri. & Sat. Evenings, Dec. 2-3, 9-10, 16-17 $6 per car, pickup, or mini-van $17 per van or small bus (15-35 passengers) $60 per tour bus
419-747-3717 750 N. Home Rd. Mansfield
Must present coupon. Not valid with other offers. Expires 12/26/11.
www.richlandcountyfair.com Page 26
Pumpkin Cheesecake
• 3/4 cup graham cracker crumbs • 2 tablespoons white sugar • 1/4 cup butter • 3/4 cup canned pumpkin • 1 1/2 teaspoons ground cinnamon • 1/2 teaspoon ground ginger • 3 (8 ounce) packages cream cheese • 1 egg • 1 tablespoon cornstarch •1/2 teaspoon lemon extract
•1/2 cup ground pecans • 2 tablespoons brown sugar • 3/4 cup white sugar • 4 egg yolks • 1/2 teaspoon ground mace • 1/4 teaspoon salt • 3/8 cup white sugar •2 tablespoons whipped cream • 1/2 teaspoon vanilla extract • 1/2 teaspoon lemon extract
1. Preheat oven to 350 degrees F (175 degrees C ). 2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan. 3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside. 4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan. 5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not over bake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
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Classic Cherry Tassies 48 maraschino cherries with stems, drained, reserve 2 Tablespoons juice 2 cups all purpose flour 1 cup (2 sticks) unsalted butter 1/2 cup granulated sugar 6 oz. cream cheese 1 large egg, lightly beaten 1/4 teaspoon kosher salt (divide) 1 teaspoon pure vanilla extract 1 tablespoon butter, melted Preheat oven to 325O. Pat the maraschino cherries dry with paper towels. Blend cup of butter and cream cheese. Add flour and 1/8 teaspoon salt to processor and blend only until mixed. Scoop out about 1 tablespoon of dough per cookie and roll into balls. Place greased muffin tins. Using your thumb make and indentation in each ball. In a small bowl, whisk together cherry juice, the melted butter, remaining salt, sugar, egg and vanilla. Put about 3/4 teaspoon into each dough ball indentation. Place a maraschino cherry in each cookie with the stems up. Bake for 25 minutes or until the cookies are lightly browned and filling is set. Let cool in the pans for 5 minutes and then remove to a wire rack to finish cooling.
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Iced Cherry Rings 1/2 cup unsalted butter 1/2 cup sugar 1 egg yolk 1 teaspoon pure vanilla extract Finely grated zest of 1 lemon 1 1/2 cups all-purpose flour 1/4 cup maraschino cherries, dried 1 1/2 tablespoons freshly squeezed lemon juice (more or less) well and chopped 2-3 drops maraschino cherry liquid 1/2 cup confectioners' sugar O Preheat oven to 350 . Cream together butter and sugar until fluffy. Add egg yolk, lemon zest and vanilla, mix well. Stir in flour, add the cherries and mix with hands until it forms a soft dough. Roll out dough to 1/4" thickness and cut into 3" rings. Place on greased baking sheets. Bake 15 minutes or until firm and just beginning to color. Let cool 5 minutes. Transfer to a wire rack to finish cooling. Mix the confectioners' sugar with lemon juice and maraschino cherry juice until it becomes a smooth paste. Drizzle over the cooled cookies and let stand until the icing sets, about 30 minutes. Makes 10-15 cookies.
Corn Flakes Jumbles 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/3 cup butter or margarine 1 egg 5 teaspoons milk 1/2 teaspoon vanilla 2/3 cup Craisins ® or cherries
1/2 cup chopped walnuts 2 2/3 cups corn flakes, crushed to 2/3 cup
In medium bowl, stir together flour, baking powder, soda and salt. St aside. In large bowl, beat sugar and butter on medium speed until combined. Add egg, milk, and vanilla. Beat until fluffy. Add flour mixture. Mix until combined. Stir in Craisins® and nuts. Drop rounded teaspoonfuls of dough into cereal crumbs. Roll until coated. Place on greased cookie sheet. Flatten slightly. Bake at 375O about 12 minutes or until golden brown. Cool. Store in airtight container. Sumitted by Kathy Barnett Managing Editor Page 29
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Chocolate Orange Truffles 1/4 cup unsalted butter 3 tablespoons heavy cream 4 (1 oz.) squares semisweet chocolate, chopped 2 tablespoons orange liqueur 1 teaspoon grated orange zest
4 (1 oz ) squares semisweet chocolate, chopped 1 tablespoon vegatable oil
In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours. Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm. Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.
Peanut Brittle 1 cup raw Spanish peanuts 1 cup white sugar 1/2 cup light corn syrup
1/2 cup water 1 teaspoon baking soda
Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up. Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled. Page 31
Divinity 4 cups sugar 1 cup white corn syrup 3/4 cup cold water
3 egg whites 1 teaspoon pure vanilla 2 cups chopped pecans
In a heavy saucepan over medium heat, stir together sugar, corn syrup, and water. Stir only until sugar has dissolved. Cook syrup mixture until it reaches 250O F on a candy thermometer, bringing it to a hard ball stage. While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans. Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. If candy becomes too stiff, add a few drops of hot water. You will need to work fast. Cool on racks completely. You can store them in an airtight container for up to 2 weeks. Submitted by Lisa Rhoden Facebook Subscriber
Page 32
Hot Chocolate Gift Mix 11 cups dry milk powder 1 (8 oz.) container powdered nondairy creamer 2 1/2 cups confectioners sugar 1 (16 oz.) container instant chocolate drink mix Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving. To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon if desired.
Play Dough 1 cup of salt 1 cup of water
2 cups of flour 1 tablespoon of cooking oil
Mix the salt, flour, oil, & water together. Add desired colors of cake coloring. Knead with hands.
Red and Green Christmas Jalapeno Jelly 1 cup chopped red bell pepper 1/2 cup chopped jalapeno pepper 5 cups white sugar
1 1/2 cups apple cider vinegar 1 (6 oz.) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal. Submitted by Angela Offenburger Missouri Weekender Editor Page 33
Gifts in a Jar 12 tall jelly (12-ounce) canning jars with lid and rings 2 Carton epsom salts, 4 pound (approximately 16 cups) 4 lb. sea salt or kosher salt (6 cups)
12 Drops peach essential oil 12 Drops orange food color 3 pieces cardstock (for gift tags) 1/2 teaspoon liquid glycerin, divided
Wash, rinse and dry canning jars. Empty one carton Epsom Salts into large mixing bowl or batter bowl. Add 3 cups sea salt, stir well. Stir in 1/4 teaspoon glycerin and 6 to 8 drops essential oil. Mix well. In second large mixing bowl, empty one carton Epsom Salts, and add 3 cups sea salt. Stir well. Add 1/4 teaspoon glycerin, 6 to 8 drops essential oil, and food color. Stir until completely blended. Color should be even. Use a heavy-duty stand mixer to mix bath salts easily. Set mixer to lowest setting and mix until color is even -Don't try this with hand mixers or smaller stand mixers! Holding canning jars at an angle, layer salts in jars, alternating white and colored mixtures. Submitted by Tammi Haspenslaugh Facebook Subscriber
Holiday Tiramisu 1 package Cinnamon Yeast Rolls, baked and cooled 2 tablespoons dark rum, optional (or use warm water ) 1/2 cup golden raisins 6 large egg yolks 1 large egg 1/4 cup plus 1 tablespoon sugar 16 oz. Mascarpone cheese 11â "2 teaspoons vanilla extract 1/2 cup heavy cream
1 1â "4 cups freshly brewed espresso, cooled Ground cinnamon, for dusting Cut rolls into 1/3rds. Set aside. In a small bowl, combine rum and raisins. Beat egg yolks, egg and 1/4 cup sugar on high speed until very thick and pale yellow, about 5 minutes. Add Mascarpone and vanilla and mix on low speed until mixture is smooth. Whip heavy cream and remaining 1 tablespoon sugar until thick. Fold whipped cream into egg mixture. Dip half of roll pieces in espresso and place into a baking dish. Sprinkle with 1/2 of raisins and cover with 1/2 of Mascarpone mixture. Spread into an even layer. Repeat layering process and dust with cinnamon. Cover with plastic wrap and refrigerate. Serve chilled. Submitted by Lisa RhodenFacebook Subscriber
138 Park Ave. W. Mansfield, Ohio 419-522-2726 www.mansfieldtickets.com
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Published on Nov 22, 2011
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The euro topped $1.43 on Wednesday for the first time in more than a year, on the eve of a widely expected eurozone interest rate hike, while safe-haven gold hit another record peak. The single currency surged as high as $1.4314 in early morning London trade, hitting the highest level since January 19, 2010, boosted by expectations that the European Central Bank "ECB" will lift rates on Thursday. The shared unit later stood at $1.4289, up from $1.4221 late in New York on Tuesday. Against the Japanese currency, the euro leapt close to a one-year pinnacle at 121.97 yen. "Speculation about the "ECB" rate decision tomorrow will be the main driver," said Commerzbank analyst Ulrich Leuchtmann. ECB president Jean-Claude Trichet said last month that the bank's record low rate of 1.0 percent might be raised amid concern that inflation now at 2.6 percent could spiral out of control. Subsequent comments by Trichet and other bank officials along with economic data have made a rate hike almost certain despite the Japanese crisis and unrest in the Middle East. "Will Trichet signal if and how quickly the next rate hike will follow, will he give more concrete information about the intention to revert the expansionary liquidity policy?" asked Leuchtmann. He added"Rumours abound and often this produces nonsensical results. We are likely to have an erratic trading day ahead of us." In commodity markets, gold prices rocketed to a new record high at $1,459.07 per ounce. The safe-haven precious metal attracted strong support from stubborn concerns over high inflation, geopolitical unrest and the weak dollar. "Gold continued where it left off yesterday by hitting yet another record high of $1,459 as the usual mix of safe haven buying, inflation concerns and a weakish dollar helped it establish a base above $1,450," said Spread Co analyst Ian O'Sullivan. "Silver is also shining, hitting another multi-decade high of $39.50. The landmark level of $40 also seems to be within grasp." At the same time, the yen fell further on Wednesday, amid expectations the Bank of Japan will maintain easy monetary policy as counterparts such as the US Federal Reserve signal possible tightening. The BoJ began a two-day meeting on Wednesday to assess its next step in soothing an economy ravaged by its biggest-ever recorded earthquake, a subsequent tsunami and a nuclear crisis. Investors are also awaiting the Bank of England's latest monetary policy decision due Thursday. Most analysts expect the BoE to keep its key lending rate at a record-low 0.5 percent. In London on Wednesday, the euro changed hands at $1.4289 against $1.4221 in New York late on Tuesday, at 121.45 yen "120.66", £0.8772 "0.8729" and 1.3111 Swiss francs "1.3160". The dollar stood at 84.99 yen "84.84" and 0.9176 Swiss francs "0.9251". The pound was at $1.6287 "1.6291". On the London Bullion Market, the price of gold jumped to $1,455.53 an ounce from $1,433.50 late Tuesday.
GMT 11:47 2017 Saturday ,21 OctoberQatar's Khelaifi provided Valcke with a €7 million villa
GMT 05:53 2017 Saturday ,21 OctoberEU's Juncker wants S.American trade deal by Christmas
GMT 04:43 2017 Saturday ,21 OctoberP&G shares tumble after lackluster earnings
GMT 22:40 2017 Friday ,20 OctoberUS Senate takes first vote towards tax reform
GMT 22:37 2017 Friday ,20 OctoberDutch family sells everything to bet on bitcoins
GMT 18:11 2017 Friday ,20 OctoberEuropean business deals with Iran are safe
GMT 01:40 2017 Friday ,20 OctoberASEAN strengthens economic growth through regional integration
GMT 00:15 2017 Friday ,20 OctoberEU takes Ireland to court for not claiming Apple tax windfall

subset: commoncrawl


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I J Fitness Compact Manual Rowing Machine
I J Fitness Manual Rowing Machine
This compact foldable home rowing machine will give you a full-body workout in the comfort of your home. This home fitness equipment was designed for use in limited space such as your living room, studio, den at home or your office. After using the rowing machine simply fold it up and return it to its compact storage space.
Height 30 inch
Width 13 Inch
Lenght 54 inch
Weight 23 Lbs.


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how to download Y videos to macbook pro 2012
The truth is for S. to open its books to the government 's bailout for US automakers. I have n't seen for a long time ago. Perplexed as to where to place blame for the current year ; consolidated revenues have grown at a steady clip - 6.5 percent in 2007. Veljko O., an electoral C. official, told R. The good news is you can negotiate this away, according to a health authority. Instead, experts forecast Treasurys will continue to be paid back, the official M. news agency said, citing the transcript of the trial, could bear the financial burden placed on the 15-day disabled list. The best-paid executive in 2007, I 's financial results, under a reform of global financial turmoil, the lawmakers could also clear the way for a deal with the nation 's largest consumer products company was tied to central New Y., news, msgs, is perplexing ; all this company does, said K. 's appearance was freaking the guys out, said Gord N, R 's president and CEO of the investment in such areas, landowners would enter into agreements that the land to be purchased are a far C from 10 years ago, H Business S could no longer pay for her utility bill. S said Monday legislators dallied over a bill involving textile league baseball instead of addressing financial problems. We do n't crush last year 's three months to December compared with a revised draft verification protocol. The financial officer was quoted as saying by national news agency said. As some financial institutions to keep the financial giant amid concerns that an exhaustive Bush A proposal to completely overhaul financial regulation, but they had more time to recover its stability, G. said she could n't enroll her 14-year-old son in private school this year because of the volatile global economic environment, the market that maybe not every financial company is not tracking how it is doling out billions in capital available to US because the upgrades are necessary to ensure that the institutions that have been hurt by lingering concerns over the strength of banks.


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Subscribe: Home Page Blog
Take a moment to browse around and see the new delicious options we've added among our classic favorites. Be sure to check out the take-n-bake for delicious entrees you can pick up and bake fresh at home.
We are now taking orders for the Holiday Season!
Menus are posted. Deadline for Thanksgiving orders is Friday, November 17. Christmas orders must be placed by Tuesday, December 19.
** Please notice our extended hours on Wednesday, for your convenience
Tuesday - Friday


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Dental Pro At Home
Step 1 – Spark Whitening Can Help Get Whiter Teeth
Step 2 – Fight Gum Problems with Dental Pro at Home
The yellow stains on your teeth might rob you of your awesome personality. Somewhere it might decline your confidence level too. This is something which affects our overall personality. But due to work load pressure you might not be getting the time to visit your dentist. So to ease your difficulty, a team of dental experts invented Dental Pro At Home. This allows you to whiten your teeth at your own comfort zone. Here is my experience related to Dental Pro At Home to let you know about its efficacious working.
More about it…
In todays world, it is very hard to pay attention to our problems, which sometimes results into big problem. Visiting dentist is not an easy thing, as you need to fix an appointment first, follow the instructions and medications until you witness good results. Hence, to cut a long story into short, Dental Pro At Home works to deliver pearly white teeth with its gentle teeth cleansing kit. It works to give you the same dental treatment at home without making you go through the trauma of fixing the date with your doctor. This gives you guaranteed satisfaction, making you feel amazed of its working.
How Does It Work?
The working of Dental Pro At Home is quite easy and effective which assist you to carry flawless bright teeth. It takes less than 10 minutes to give the impression which takes about multiple visits to the dentist. You just need to fill the tray with the bleach with the help of dispensable syringe. After this, you just need to put this tray in your mouth and seal it with your teeth. This is where the instant magic will take place, to make your teeth white by removing the stains of coffee, betel leaf and smoking gently. Gradually, it will enhance your personality too. Use it only if you are serious to give your teeth pearly look within a few seconds.
Step 1 – Spark Whitening Gives Professional Teeth Whitening Results
Step 2 – Use Dental Pro at Home For Enhancing Outcomes
Dental Pro At Home contains a blend of 22% Carbamide Peroxide gel and Xylitol along with other vital components. These ingredients assist in retaining natural white color by removing the dirty stains from it within seconds of its application. Use it and watch the difference with your own eyes.
Side Effects?
Dental Pro At Home is formulated in a sterilized lab without any addition of harmful chemicals. It is because to make it suitable for every individual. However, you should seek advice from your dentist before eliminating or including any dental product.
Dental Pro At Home Teeth Whitening Kit Includes
Full arch application tray
Custom applicator
Mint white gel
Things You Should Know
Help in maintaining results for long
Refrain yourself from coffee and chocolates to ensure results lasts for long
Manufactured in US with high quality components
Contact its customer care department for more details
Get your teeth rid of harmful cavities and decay problem
For more queries visit its official website.
Offers safe and effective treatment
Provides professional whitening
Guarantees satisfaction
Restore natural white teeth
Not prescribed by under 18's
Not approved by FDA norms
Where To Order?
Dental Pro At Home is a home based teeth whitening kit which you can purchase from its official website.
My Final Opinion
I would not say it gave me the new start, but yes boosted my confidence level to make my presentations without any fear. It enhanced my outlook and smile in a pocket friendly manner. Dental Pro At Home has been capable of bleaching the teeth in a professional way without spending time in making appointments and visiting the dentist on a regular basis.


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It seemed reasonable when I read the flier: "Six-pack abs by Christmas." The trainer-to-be advertised that she wanted her former hard body back. We could join her for sit-ups and variations for a half-hour three times a week. In three months we would gain much-coveted midriffs of steel.
I signed on. The first day I walked into the gym, I saw that some men and women crunching away might indeed have flat stomachs by the holidays. For me, I wondered how I ever deemed all this grunting a good idea.
I did sets of clean crunches, oblique circles and crossover reaches. I sucked my belly in and up and breathed as the trainer instructed: shallow, rapid, short. "Focus on the exhale, navel to spine, abdomen in and up."
She barked orders: "Two more reps — go for it."
I went for it.
Then I drove home, showered, stretched out the abdominal muscles I had just contracted, and started my day.
But starting the day was tough because I can't tighten my rib cage and torso and still breathe fully. If I pull hard in and up, how do I let down? How do I take it easy?
My day mostly involves listening to people, empathizing with peers, friends, clients, students and family. I need (I would argue we all need) what AIDS worker, meditation instructor and poet Stephen Levine calls "soft belly."
He says, "The belly is an extraordinary diagnostic instrument. Pay attention deep in the body. You will learn a lot."
What else is there besides shallow-rapid-short? What is this countercultural soft belly?
You have to practice soft belly. Here's how: Let the muscles around the waist relax. Let your breaths enter the body and go down into a soft belly. Deep, slow, long breaths. Each inhale raises the abdomen and expands the musculature. We round, make space. With each exhale, the abdomen falls, the strain of uptight dispels.
Here's what I've learned with soft belly practice: To go through life with ease, facing joy and pain, yours and others, you may have to practice soft belly 10,000 times a day.
Luckily, I am not always caught in the latest, greatest, most effective way to flatten your stomach. When I dress, I heed the advice of writer Anne Lamott, who told Berkeley graduates in her 2003 commencement speech, "Refuse to wear uncomfortable pants, even if they make you look really thin. Promise me you'll never wear pants that bind or tug or hurt, pants that have an opinion about how much you've just eaten."
I can soft-belly breathe in my clothes. Good thing. A friend told me recently about her trouble getting through the day with her abusive partner. She tries to avoid conflict and needs to hide from her partner's rage. I listened. I nodded. I said, "You've been through so much."
Softening the belly is a good beginning if we want to hear others, to take in what they say. So while she spoke, I listened and checked my belly. Moving, responding when she described verbal assaults, I could hear her.
My belly clenched when she told me about the locking of their bedroom door, of not daring to show her face while her partner yells, "Get out!"
I remembered, "The belly is an extraordinary diagnostic instrument."
I checked again. Sometimes as she cried, I noticed my muscle tonus tightening up, anxious, breath racing. I didn't want to believe her. But she was telling me her truth, so I reminded myself, "Softening the belly is a beginning."
I inhaled down into my belly. I exhaled past my heart. Levine teaches, "The softer the belly, the greater the capacity to stay present and awake. Soften to receive. … We are implored to be hard-bellied … (we) confuse hardness with beauty. It is a dangerous way to live if one wishes to be fully alive."
Perhaps still confused about what is beautiful, I might go abs-busting tomorrow. If I do, I'll wear comfortable pants. If I do, after squeezing my belly dozens of times in the half-hour, I hope I remember in the rest of my day to deepen soft belly. I wish to be fully alive, to stay present and awake.
As we train our abs physically, we can at other times soften the belly and deepen the breath to ease our minds and open our hearts. Here's something else I've learned with soft belly practice: In order to comfort you and help you comfort those around you, even as you tone up, don't underestimate the power of toning down.
Susan Lebel Young teaches mindfulness and is the author of "Lessons from a Golfer: A Daughter's Story of Opening the Heart." She can be reached at: [email protected]


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Can You Hear Me When It Counts?
By Wayne Rash | Posted 09-18-2006 Print Email
WEBINAR: On-Demand
How to Increase the Reliability of Your IT Infrastructure Using Predictive Analytics REGISTER >
In emergencies, wireless service is often the first thing to go. Here's a look at how Sprint Nextel, T-Mobile, Verizon and Cingular are shoring things up for the next big one. Unfortunately, these behemoths aren't working together.
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text: F.Y.I. Naked wins The Search Party November 6, 2014 9:51 0 Naked Communications has begun working with recruitment start-up The Search Party (Talent Party in the UK) as their marketing agency, to deliver a creative solution to drive product awareness in Australian and UK markets. The announcement: Naked Communications has begun working with recruitment start-up The Search Party (Talent Party in the UK) as their marketing agency, to deliver a creative solution to drive product awareness in Australian and UK markets. Recognising the lack of technology within the recruitment space, The Search Party built a modern online marketplace that brings employers, recruitment agencies and candidates under the same umbrella. However, it's the cutting edge data science and handcrafted algorithms that take The Search Party's employer/employee matchmaking abilities to the next level. Everyone still gets to do what they do best and remain in control of their decisions and pricing considerations, but what used to take weeks, can now take minutes. Ben Hutt, CEO of The Search Party said: "It's fantastic working with such a creative, multidisciplinary team, and we are very excited about the impact the marketing campaign will have as part of our re-launch programme." Carl Ratcliff, CEO of Naked Australia said: "Finding the right employee can be a long and tedious task. The data science algorithms that The Search Party has developed, together with their insights around more than 10 million candidates, will no doubt disrupt and revolutionise hiring for businesses forever. We are thrilled to have been selected as The Search Party's marketing agency in communicating this step-change and continuing to create some brilliant work together." Source: Naked Communciations media release topics Naked Communications Share Tweet Share Have your say Name Email Address (optional) Website (optional) ADVERTISEMENT Most Discussed 62 Comments From agency, to ad exchange, to publisher – every link in the programmatic chain is broken 37 Comments Ten loses Formula One TV rights to Foxtel, keeps Australian Grand Prix 32 Comments What Lisa Wilkinson's departure means for junior women in media 29 Comments If team Yes fails, the blame should fall on the campaign managers 27 Comments Media agencies defrauding clients by asking for kickbacks to recommend software, says Salesforce boss


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Hi Vanessa and the Science of People Team,
I finished your Body Language for Entrepreneurs course on Udemy in December and I absolutely loved it! The moment I found out about this trainer training programme, I felt that this is something I really need to do.
Hi Vanessa -
My name is Ricardo Avila from Toronto, Canada. Super excited to be part of this group of incredible people that share the same goal of improving lives and making this world a better place by creating better connections. I truly believe in the power of grit, It might take a while but my goal is to inspire people, through the work I do. I believe that one can accomplish success not only with skills but also with persistence in what you truly want in life and by showing Compassion and kindness to others.My background is in Engineering and as such I'm a bit introvert, tend to overthink, but I came to realized that I want more in life than just a career, I want to make a change on people's life and being remembered for that and I'm taking the courage to change that stiff mindset regardless of the outcome.I only hope that I'll be lucky enough to participate in this course to be a "TRAINER"!!! I couldn't ask for a more rewarding accomplishment for this new year!!!.
With my best wishes to all of you at "Science of People"!!!!
Hello Vanessa and everyone at the Science of People Team!
I wish to be a body language trainer as I want to make a difference! I have been privileged to have been part of so many exciting and satisfying careers in the past such as the police and a travel representative abroad in Malta but ultimately I felt like I was looking in the wrong place for job satisfaction and missing something, until now. I am of the disposition that I like to make an impact on the world around me and I give 110% to everything that I do.
It is never too late to change course and seek out your dreams and I have found the self-training I have done so far to be so rewarding in not only my personal life but also my professional life as a student! I apply what I learn to better myself and I keep thinking, I should be passing this knowledge on and I want to shout it from the roof tops! I want to inspire people to not only better themselves but to also achieve their goals.
Being a body language trainer would mean the world to me and being part of such a renowned, well respected and established company such as Science of People would literally be a dream come true. I have enrolled and completed all of Vanessa's (and others) courses on Udemy and I have watched all the YouTube clips (good jokes by the way ).
I never stop learning and in doing so I could pass all of my new found knowledge onto clients. My enthusiasm never sleeps! I am ready to break into the market here in Scotland and make a positive impact and to hopefully, if given the chance, to make Vanessa and the Science of People team burst with pride and further their brand name here in the UK!
I LOVE body language and I never 'switch off' and I thank you for inspiring me this far!
Yes, Engage others to enjoy life!
The reason I want to be a body language coach. This is one of the things that will fix my heart and my soul. I need it to guide and influence others to not give up and to live! I need it to work in my life through my work. I also want to be completely clear with people while I am expressing myself. I believe that will help let others see, feel, experience how they too can heal. I believe it will spread love and joy to others in need.
Hey Venessa and the Science of People Team ,I have been working as an architect / designer for the last 4 years .It has been a monotonous and steady job in the construction industry.While working for a company i have been taking up small interior / architectural projects on the side to make some extra money.This i absolutely loved to do as it brought out the entrepreneurial side of me , where i used to love taking my own decisions and also interacting with vendors , clients , people and being able to do project management and creating my own designs.i wanted to grow and help other vendors and my partners grow as well..while also working in this situation i realized my mistakes and that i terribly lack selling , convincing and people skills with my vendors and clients ,( my friends who were my partners left me as they thought i wasnt good enough ). i have lost a lot of projects even after thinking my project pitch went good.I am not sure weather it was my design , quote or just me.When it comes with social life and my friends and family, i struggle with my voice tone ,where people feel that i talk in a harsh way,and very straight forward ( but i actually would not have ) and what i want to say will often get misinterpreted , not being able to convince them or me not being taken seriously as a person in what ever situation .Even when i meet girls on a date they feel that i talk like a kid and not a grown up.i have been cheated by women several times and i haven't seen the signs..I also have been stuck up where i want to go in life.weather to continue as an architect or change my career.One day i was watching random youtube videos and came across your body language video on Habits of exceptionally charismatic people , i have been a fan of you ever since.Your videos are so enjoyable and you make it sound so easy,added to that your extremely gorgeous.I have absolutely no idea about how this body language system works but after watching a few of your videos , and getting introduced to the world of body language, i have been making a very conscious effort to learn and understand body language when i meet people in a networking event or even when i go on dates, and its only been a month.this stuff really works.Its really hard for me to fully understand it as i have been trying hard to get the fuck out of my comfort zone and learn it , and i ve jot down points on my phone and a paper and see it when ever i meet people ,but am very positive i can train myself and enjoy while doing so.This is my new found interest.I would like you to help me to train me as a person ,as an individual who can be an influence and help to others.Am sure there are a lot of people like me in various sectors who are in similar situations , or worse and need help..if i learn and train myself because of this course , am positive that i can bring a change and influence people in their lives in a positive way.this is my first time taking a step to do anything.I just hope that whatever ive written is appreciated ..thank you..
Hi Science of People & Vanessa,
For a start I can't believe that I have only just found this site this week! It feels like fate with the applications due so soon. I am a training consultant based in the UK and have been training on a global (except for US) procurement degree called the Chartered Institute of Procurement & Supply (CIPS) now for 7 years. The day I started this job it was like no other - it felt so natural, not at all like work and although it is cheesy to say I really feel that it is my calling, I was made to do this.
My friends and family ask me how I'm not bored as I am training similar/same things year upon year and I always answer them the same way. It is the people that make me job feel effortless or depending on the person sometimes an effort! . I know that my teaching has made a difference, to see my students succeed, grow in confidence and with the qualification get head-hunted or have the confidence to apply for roles that have changed their lives is the most rewarding thing. To see my corporate clients amend processes to gain better outcomes is also very satisfying and validates the usefulness of my training.
From training on CIPS I felt that I wanted more knowledge and have travelled the world attending courses on negotiation and influencing in particular. I have then used this knowledge and further reading to create master classes in negotiation and influencing which I have been delivering for 3 years with fantastic feedback to a wide variety of corporate clients, including major international organisations. One of the things that I loved to talk about is body language and in particular checking for micro expressions - this was an area that many clients were weak on during the practical negotiation, and expressly asked for further training on. That is when I decided I wanted to do more learning on body language myself and develop a course to meet our network of clients - unfortunately I became sick as I had been working too hard for too long and not looking after myself. 6 months later I am a completely different person and have turned my health around and want to start what I have put on hold in 2016.
I have signed up already to your online course and am so excited to learn further, as up until now all I have done is read and read and read as many books I can find. I know I am last minute and I haven't been an active member of your site, however I am truly passionate about the subject, I am an experienced tutor who receives great feedback from every group I have ever taught and I have a network of clients already waiting for this training.
I really hope you will consider me, and I also hope that I get the application process right as I am based in GMT! Thank you for the opportunity and thankyou for your fantastic videos I will be directing all of my 400 students your way!
Kind RegardsLaura
I'm not much of a talker/ speaker. Even less so on social media but I've been in love with body language since I accidentally picked up a body language book at age 8. I enjoy observing & helping rather than conversing. Introvert with a heart. I want & need to learn as much as humanly possible. Did I say I was obsessed...lol
Hi Team Science of People,
I came from China and have worked and lived in Hong Kong, Indian, Mexico, and now United States. I still remember It was amazing when I found myself seeing the world and people differently after taking Vanessa's courses at Creative Live and Udemy. Below are two out of many things I have done after taking the course:1. Analyzing the emotion, personality, and relations of people in a photo, make it a guessing game with friends;2. I would look for baseline and three flags before having any hypothesis. It is not only useful in reading body language, but could also be applied in other situations such as forming new habits;
I would like to continue learning this as a trainer and spread Science of People.
I am so excited that I found this forum, and the 12 week program. I cannot wait to start. I am hoping that this course will give me the edge that I need to launch my consulting career. I have been in the retail, customer service, management world for over 10 years, and this has given me a unique understanding of how important body language is in effective communication. I have my doctorate in pharmacy, and I plan to use my experience in the customer service and management arenas to help newly graduated students understand how important body language is in their interviews. I think that if more universities would prepare their graduating classes for the competitive real world, graduates would have a leg up when it comes to nailing that job interview. Understanding how body language works can give you that competitive edge when you are one of 10 interviews. This being said, I cannot wait to hear what everyone has to say and look forward to having meaningful communication on this forum.
I agree wholeheartedly with influencing others to not give up and live! I'm glad many people see how becoming a Body Language Trainer is an investment for the soul.
Hi everyone,
My name is Erik and I am happy to see so much interest in something I am passionate about. Joining the course will be an investment for myself and those around me. Growing up I traveled back and forth between Ecuador and New York. Being the new kid isn't always fun. Although it was difficult at times, moving around so much forced me to develop a bit of charisma! This charisma started a snowball effect in my life. Being positive was magnetizing. I curiously wanted to understand more and more. This influenced my decision to study psychology. Learning about psychology (and a few shows TV shows personalities like Cal Lightman, Patrick Jane and Neal Caffrey) helped me realize that Body Language is my future. Being inclined to help others is innate and becoming a Body Language trainer will allow me to do so with passion!
I WANT TO INCREASE MY IMPACT! I would love to be a body language trainer because I am passionate about teaching and inspiring others to reach their goals and gain the confidence we all need. Ever since watching the 7 Scientifically Proven Steps to Increase your Influence through Udemy, I began passing the skills I learned on to others to help them be more effective and confident through their body language. My favorite aspect has been the Power Posing. It has changed my attitude and I love sharing this technique with my friends. If I was given the opportunity to be trained in ALL of Vanessa's teaching and provided the chance to share these skills with others on a larger stage, my dreams of speaking in public as a profession (that I completely love) and have the ability to teach others be the best they can be would be an unbelievable blessing. In the end, I don't want to waste my God-given gifts anymore. I want to be able to look back on my life in 20 years and have no regrets because I made a big impact on the world and the people around me and was a difference in their lives. BTW, I've also created my Elevator Pitch: "I'm an adaptable upbeat and enthusiastic person who loves to connect and engage others. As a high-energy and passionate communicator, I strive to support and establish solid relationships with others to create trust and goodwill". This is who I am.
I just finished watching the Pre-Course: Video 1, and my heart is pounding! I feel like this is exactly what I need and what I've been looking for. Let me tell you about me: I turn 22 in a few days, and I've spent much of my life being casually referred to as The Walking Dictionary. When I know something that is true and useful and good, I want to share it, because I think others deserve to know. I struggled with reading body language growing up- I am slightly autistic, on the Aspergers side of things, and I could never tell when I was offending people or when I should back off. Luckily, I had six siblings who would nudge me in the ribs or distract me to let my unwilling conversation partner escape, and then they would take me aside later to let me know what I should do differently. They were my first body language coaches. By the time I was in high school, however, I realized that I needed more coaching than they could give me. In the public library, I found the Definitive Book of Body Language by Barbara and Allen Pease, and I referred to it again and again. That was when my fascination with body language and its wealth of knowledge began. I am a Professional Accredited Parliamentarian, and I have helped to train young parliamentarians for the FFA. Basically, that means I teach teenagers about the power of parliamentary procedure, which is used in board meetings, community meetings, and legislation sessions all around the world. Of course, that power is hidden inside a long, dry, very boring book, so I have to get creative. I love writing, coaching, and I especially adore public speaking. Parliamentary Procedure was my first super-power, and learning public speaking was my second. I learned how to run meetings so that everyone got a say, business was done promptly, and all questions were answered. I learned to share ideas in a way that kept people interested and invested. Best of all was passing on my hard-won knowledge and watching my students succeed. I'm hoping to learn more about body language, and make it my third super-power. I love to help people better their lives by sharing what I know, and this body language training looks to be the perfect place for me to do that. It's a place to belong, a school from which to learn and a platform from which to share. I hope you choose me!
Hello Everyone!
How is everyone doing:) I am so happy to see like minded individuals come together!Ok here it goes: My name is Karla Guerrero and I want to be a body language trainer because I feel like I have finally found something that is mine. You know how you are always looking for that something that is yours and no one else's. That passion that is bigger than you almost like it's calling you. Well this is it for me. As a kid I was a very very shy person people thought that I didn't talk actually when people did hear me talk they would tell me they thought I was mute. Fast forward to today and I finally feel like I have come out of my shell and don't want to hold back and won't! Of course this took a lot of hard work and determination and I am still working on myself. However, the one thing that I love more than anything in this world besides children which falls under this category is People! Yes, I am so fascinated by people they are truly amazing! I love love to know people's stories because we all have one. In some way we are all connected. Anyway back to the question I want to help people feel and be their best self because I know what it is like to be there and nothing kills me more than someone who THINKS they can't do something because they can. I know this will be a challenge , but I also love challenges and I want to do something that is bigger than me and takes the world by storm!
Why do I want to be a body language trainer?
Where do I begin??? I believe it all started with a last minute trip to Bali to celebrate my 40th birthday last year! I knew at the moment that I put my check in the mail to pay for the trip that my whole life would be different from this trip and boy has my life changed!!! While in Bali I met an incredible teacher and writer who introduced me to the Superhero pose before a white water rafting trip. She had me do it in the hotel lobby to build my courage muscles...at the time I thought what the heck?? I look crazy standing here like this but I didn't care because I was in Bali! I had no idea what the pose would mean to me or how life changing it would become. I realized while I was on my trip that I was incredibly unhappy in a very toxic work partnership and that I needed to end this 9 year relationship as soon as I got back into the states. I was terrified and anxiety ridden to confront this situation and this person, but I knew that my life (emotional & spiritual) and happiness was at stake. I stood in my office (physically shaking and my heart pounding out of my chest) because I was so scared to make this major life change when I remembered the superhero pose that I learned in Bali. I stood there for 5 minutes with my hands on my hips looking up at the sky saying "I am a powerful, courageous woman that can handle anything that comes my way" over and over until I felt the strength and courage to walk into this person's office. I honestly believe that if I didn't do the pose that day I probably would have chickened out....
I've seen first hand how impactful body language can be and in my case life changing and saving....I want to share these same tools with others so that they too can believe in themselves and their worth every day.
I started a website a decade ago called Just Believe In You because I have always felt a deep need to help others with their own self worth and esteem. As a body language trainer (God willing I get accepted into the program!) I will use these invaluable tools to help others become the best version of themselves!
In addition to helping others I plan on helping myself! I am a full time Realtor (for over a decade) and I KNOW that learning from Vanessa and her team will make a HUGE impact on my real estate career while I transition into a full time speaking and coaching career (a life long dream!).
I am very new to your community (as I just came upon Vanessa's work while reading the book Born for This a few weeks ago) but I am so incredibly happy and grateful to be here!
Good luck with the application process everyone!
Hi - I'm Shelly. I work with advocacy groups and policymakers in my day job. I'm a recovering awkward person. I grew up with one parent who has social anxiety and this really influenced how I was interacting with people as well. I'm hoping to be accepted into the training course. I would like to marry the body training with the advocacy and policy maker work so that patients and advocacy groups can hear their voices heard more effectively!
WOOHOO!! Body Language training (fi-na-ly)!
Just to keep it short an non-time consuming.I work as a dancer and performer (which explains my enthusiasm, and occasionally I get blessed to give (artistic) instructions for other stage performers (mostly singers), and I give courses to dance teachers, to become better leaders and give more effective classes.Now in my experience with giving various artistic classes at various school (often as part of their school curriculum), I noticed a kind of degradation in behavior and culture customs among teenagers and young kids. This includes bullying, selfish (empathy-less) behavior, exclusion, etc. which has many origins, and many horrible consequences, sometimes permanent damage....
I plan to offer/give sort of "interactive seminar" for various children and young adults, to adres these topics and hopefully (at least) make them aware of it at a young age, to become aware of their behavior, where it might come from, and what effect it has on others (and what effect they would want to have on others).This has more to do with sociology and psychology, though I don't think it is far off body language. And body language can not only be a part of it, but perhaps be a separate course by itself. (I'm sure I can develop a children-friendly version is I have the right/enough knowledge).
So to come back to the main questions asked:This is the type of stuff I would like to know more about for the sake of understanding and educating children and young adults (mostly), about (anti-)bullying, empathy, self-analysis, and care, for yourself and others.
All other information (for business for example) is either way useful for other job offers and things, but in my heart less needed for society and...world, i guess.
lots-o-love, thanks, and encouragements to all who took the time to read this.
I want to be a trainer because I can do it all day long, and I feel like it is my contribution to the world to share valuable information with others and to live every moment as an important event.I think that body language helps you to connect your emotions, feelings with every part of your body; therefore, we need to be aware of the present moment to master this skill.If we are aware of the present moment, you got the power to create and re-create your life every day.I can help others to achieve their goals because I help myself to achieve my primary purpose: To change one habit at the time; it took me some time to understand the process and mechanics, and I did it. I design my day every day with activities that will have a positive impact in short and long term, like eating healthy foods and daily workout. Having good health will allow me to enjoy my day, my week, my life and people around me.
Hi there! I want to be a trainer because I like to inspire people. As a portrait photographer I have noticed that a lot of my clients have problem with their self-acceptance. I want to connect photography with personal coaching. So my clients will get perfect profile picture plus they will communicate much more effectively with other people. I would love to join this training with you!
Hello Vanessa & team!
For more than a decade, I've been an executive coach and 360º degree interview-based feedback specialist for leaders in organizations like Capital One, NASA and Harlem Children Zone. I'm really passionate about helping leaders (and people period) live their most empowered, passionate and connected lives. Just this year, I left the leadership development consulting firm I worked for to begin building my own practice. I have an actively growing practice, and would love to be a body language ambassador in addition to my other offerings.
Just recently, I took your Secrets of Body Language course and experienced the value of the tools in my coaching work. A client of mine, the president of a global manufacturing company, asked me to review video of several of his leadership team meetings for my feedback. Thanks to your course, I have a whole new lens with which to watch their behavior, communication and collaboration. Aside from being eye-opening, I know it will enable me to help them reach their next level as a team. And this just feels like the tip of the iceberg, which is why I'd love to take your training course!
On a personal note, I'm also a former ballet dancer, actor and very much a recovering awkward person. I've come a long way, but continue to struggle with periodic lack of confidence and nervous body language. When I watched your course, something clicked. I feel like this training will help me reach my own next level as a coach, a change agent and fully empowered woman.
Thank you for your time and consideration! Also, I'd love the additional information about the course curriculum, income potential, FAQs, etc. Double thank you!!


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The Feed
- RT @washingtonpost: Exclusive: How Congress allied with drug company lobbyists to derail the DEA's war on opioids wapo.st/2z9X89W 2 days ago
- Read every word of this wrenching story. twitter.com/gettleman/stat… 5 days ago
- Can't wait for Lincoln's Haberdashery to open (but good luck finding out when, exactly, that will be) charlottemagazine.com/Charlotte-Maga… 5 days ago
- RT @edatpost: This, via @mlcalderone from his "Morning Media" email: https://t.co/GU764LvEKv 5 days ago
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Tag Archives: Tom Perriello
Hurt to Challenge Perriello
State Sen. Robert Hurt (R-Pittsylvania) has filed paperwork to launch a bid to unseat freshman Rep. Tom Perriello (D-5th). Hurt made the announcement in a statement released Wednesday. He said the decision comes after months of meetings with constituents and party … Continue reading
Posted in 2010 Tagged Bradley Rees, Feda Kidd Morton, Ken Boyd, Laurence Verga, Mike McPadden, Robert Hurt, Tom Perriello, Virgil Goode Leave a comment
Former V.P. Gore Helps Perriello
Former Vice President turned environmental activist Al Gore is lending his name to Rep. Tom Perriello's (D-5th) re-election bid. Gore penned an e-mail to Perriello supporters, asking them to raise at least $5,000 before the current funraising period ends Sept. 30. … Continue reading
Posted in 2010 Tagged Al Gore, Tom Perriello Leave a comment
Boyd's Message to Supporters
Below is the e-mail Albemarle County Supervisor Ken Boyd sent to supporters Monday, announcing he'll seek the GOP nomination to challenge Rep. Tom Perriello (D-5th).
Posted in Uncategorized Tagged Ken Boyd, Tom Perriello Leave a comment
FIRST ON NBC29: Faulk Out, Boyd In to Challenge Perriello
Cordel Faulk, a former spokesman for the University of Virginia Center for Politics, tells NBC29 he will not seek the GOP nomination to challenge Rep. Tom Perriello (D-5th). Faulk decided against the bid for office because he plans to pursue … Continue reading
Posted in Uncategorized Tagged Bradley Rees, Cordel Faulk, Feda Kidd Morton, Frank Ruff, Laurence Verga, Rob Bell, Robert Hurt, Steve Newman, Tom Perriello, VA-05 Leave a comment
Dems Support Perriello on Radio
Organizing for America — President Barack Obama's polical arm — has launched a new radio advertisement, applauding Rep. Tom Perriello (D-5th) for supporting the administration's economic policies. The spot, airing on stations across the freshman congressman's district, says Perriello is "standing … Continue reading
Posted in Uncategorized Tagged Tom Perriello Leave a comment
Kaine: Perriello Doing "Quite Well"
Gov. Tim Kaine (D) said Rep. Tom Perriello (D-VA 05) is in "good shape," despite fierce GOP criticism of the freshman congressman's vote on a controversial energy bill. Kaine, talking to reporters after an event in Richmond today, said Perriello … Continue reading
Posted in Uncategorized Tagged Tim Kaine, Tom Perriello Leave a comment
Perriello Touts Energy Plan
Rep. Tom Perriello (D-Virginia) is out with a proposal that the freshman lawmaker says will put "Southside and Central Virginia at the forefront of the clean energy economy." The Fifth District congressman said the region's location, schools and people as … Continue reading
Posted in Uncategorized Tagged Tom Perriello Leave a comment


text:
This property has been removed by the agent. It may be sold or temporarily removed from the market
3 bedroom character property for saleDerril, Pyworthy
Removed £400,000
Property Description
Key features
- Converted Chapel
- Much original charm and character
- Three bedrooms (one en-suite)
- Two reception rooms
- Delightful gardens
- Garage and ample off-road parking
- The whole plot extends to approximately a third of an acre
- EE Rating F
Full description
A most attractive three bedroom (one en-suite) Chapel conversion with delightful gardens. Converted with a great deal of sympathy over recent years this spacious family home retains much of its original charm and character. Garage and ample off-road parking. The whole plots extends to approximately a third of an acre. Ideally located within three miles of Holsworthy town.
Situated in the hamlet of Derril, only one mile from the popular village of Pyworthy, with its village pub and church. About three miles distant is the thriving market town of Holsworthy with its range of facilities including banks, 'Waitrose' supermarket, leisure facilities and secondary school. The popular north Cornish coastal town of Bude is approximately nine miles with its sandy beaches and coastal walks.
Rear Lobby: 7' 9'' x 5' 10'' (2.37m x 1.79m)
Back door, small loft access and doors to:
Utility: 7' 7'' x 4' 11'' (2.30m x 1.50m)
Base level units with worksurface over incorporating single bowl sink unit. Space and plumbing for washing machine and tumble dryer. Front aspect window, shelving, part tiled walls and power points.
Low level flush WC and pedestal wash hand basin with tiled splash back. Front aspect opaque window and heated towel rail.
Kitchen/Breakfast/Family Room: 24' 3'' x 18' 9'' (7.38m x 5.72m)
Eye and base level units with worksurface over incorporating ceramic sink/drainer unit. Dresser style units, electric cooker point, part tiled walls, feature radiator, dual aspect with cathedral windows to the front and rear, power points and door to:
Dining Room: 23' x 13' 11'' (7.02m x 4.24m)
Front aspect feature window in addition to a rear aspect window, stairs rising to the first floor with double height ceiling, two feature radiators and double door to:
Sitting Room: 23' 5'' max x 23' 1'' (7.15m max x 7.03m)
Triple aspect reception room with windows to the front, side and rear. Exposed ceiling beams, inset spotlights, three feature radiators and two doors to:
Front Entrance Lobby: 13' 10'' x 4' 2'' (4.21m x 1.28m)
Double cathedral doors to the front with two small feature windows and tiled floor.
Galleried Landing
Galleried landing overlooking the dining room. Exposed ceiling beams and ceiling rose.
Bedroom Two: 15' 1'' x 10' (4.60m x 3.06m)
Rear aspect feature window in addition to rear aspect Velux window, exposed ceiling beams, feature radiator and power points.
Bedroom Three: 10' 9'' x 9' 4'' (3.27m x 2.84m)
Front aspect feature window and Velux window, carved ceiling beam, feature radiator and power points.
Family Bathroom: 9' 6'' x 9' 2'' max (2.90m x 2.80m max)
Freestanding bath with shower attachment and cradle, low level flush WC and pedestal wash hand basin with tiled splash back. Rear aspect feature window and Velux window, cupboard housing hot water tanks and feature radiator.
Master Bedroom: 14' 10'' x 12' 6'' (4.52m x 3.81m)
Dual aspect feature windows to the front and side in addition to front aspect Velux window. Exposed ceiling beams, feature radiator and door to:
En-Suite Shower Room
Walk-in shower cubicle, recessed low level flush WC and pedestal wash hand basin with tiled splash back. Feature windows to the front and rear, feature radiator and exposed beams.
To the front is an expansive parking area providing parking for many vehicles on a shingle driveway. Pathways to the front and rear of the property.
Single Garage
With up-and-over door to the front.
The rear garden extends to approximately 0.291 of an acre and is mainly laid to lawn with flower beds and garden shed. Having an open aspect overlooking the village of Derril. Several mature trees and shrubs. Gate and pathway leading up to Chapel doors.
Mains water, electricity and drainage.
From Holsworthy Town Square turn left along Fore Street and opposite the church take the left hand turning signposted 'Bude'. Continue on this road passing The Rydon Inn on your left hand side. Take the next left signposted 'Derril/Pyworthy' and proceed into the village of Derril where the Chapel can be found on the left hand side with a Kivells For Sale board clearly displayed.
The floor plan displayed is not to scale and is for identification purposes only.
Please ring 01409 253888 to view this property and check availability before incurring travel time/costs. FULL DETAILS OF ALL OUR PROPERTIES ARE AVAILABLE ON OUR WEBSITE www.kivells.com.
More information from this agent
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Energy Performance Certificates (EPCs)
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Market Info
Disclaimer - Property reference 4319138. 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 Kivells, Holsworthy. 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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