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I hope everyone had a great Mother's Day yesterday and no one got a vacuum cleaner as a gift (unless it was a really good vacuum cleaner).
I got breakfast in bed, lots of hugs, and the chance to be on stage with 19 amazing women for the New York City Listen to Your Mother Show. Everyone's stories were incredible. Some were hilarious… others were heart-wrenching. We read our essays to a packed house and bowed to a standing ovation. It was a pretty spectacular Mother's Day, for sure! Additionally, all the cast members did an interview before the show. You can read mine here.
This morning I hoped on a plane (again) and flew to DC. This is the last week of my 6 City Cool Mom Book and Blow Dry Bar Tour and I'm both glad to be winding down and also sad that the fun is about to come to an end. But we are definitely going out with a bang!
Here's the schedule:
Tomorrow morning I will be appearing on the Fox 5 Morning News (WTTG-TV) at 9:15am to share some of my tips for getting your cool back when you're a new mom. (Of course, it took me 5 years to get my cool back, but we won't tell them that).
Then, later on at 7pm, I'll be signing books at One More Page Books in Arlington, VA. If you live in the area, please come by! It's always a lot more fun when friends are there!!
Wednesday night is my Cool Mom Book and Blow Dry party in Bethesda for local mom bloggers (You can see pics of our LA event here!). If the past 4 Blow Dry Bar parties are any indication, this should be a lot of fun. I have to give a big shout out here to Julia Beck and Vanessa Birch of the strategies firm, Forty Weeks for all their help pulling this event together. So excited to celebrate with them, my DC friends, and our sponsors, Theraderm Skin Care Collection, Living Fresh eco-friendly, hotel-quality sheets, Office Candy home office accessories, and our newest sponsor, Fat Boys Cookie Dough who will be warming up their fresh baked cookies in the oven at the party for hot, gooey chocolate chip cookies to have with the wine!!
Thursday morning, my tour partner Holly Rosen Fink and I are back on the plane headed to Chicago. This is one of my favorite cities (and not just because I love Chicago pizza!). Chicago is the home of one of my big newspaper groups, Gatehouse Media. I love being out there and seeing my Gatehouse family! No sooner do we get to Chicago then we have our Last Cool Mom Book and Blow Dry Party. All the sponsors will be back for that one, AND we are having pizza from Bella Luna cafe. too. YES! I get my Chicago pizza!!
Friday morning I will be appearing on WGN TV at 11:40am and then shoot over to Barbara's Bookstore, a Chicago institution, for a book signing at 12:30pm at the Willis Tower (Sears Tower) on the Lower Level 1. It's truly a phenomenal bookstore so bring the kids and stop by!
I know it's a lot to keep track of, but if you are in the DC area or Chicago, please come to one of these events and say hi!!
And don't forget, all the stops on my tour celebrate my book launch, but I'm also trying to raise awareness for the group, Dress For Success, which provides professional attire for low-income women, a network of support and the career development tools to help women thrive in work and in life.
Please check out my fundraising page here.
* * *
*My friend Sharon writes about her own experience losing her cool with her six (!) kids on her blog, Mom of Six. She talks about how her experience parallels mine (times three). You can read her post here.
*Erin also posted about her personal journey becoming a mom and losing her identity on her blog, Mommy on the Spot. She writes, "I took great comfort in the fact that [Tracy], too, shared the feeling of insanity that cleaning wipes was an acceptable topic of conversation. In fact, those kinds of conversations are the exact reason why I started a blog." It's a great, touching post. Please check it out here!
*My friend Tricia, of she-who-helped-me-throw-the-world's-greatest-party-in-Charlotte fame, reviews my book and is also doing an INSANE giveaway on her blog. You can enter to win my book and a ton of other goodies on her blog Southern Spark.
*Gene Myers is an editor of one of the North Jersey Media Group newspapers that carry my column, Suburban Trends, but he is also a phenomenal poet and writer in his own right. Gene has been posting about his own parental awakenings on his blog, Joy of Life, ever since his son, Owen, was born several years ago. We had a great chat recently about my book and both of us being Lost in Suburbia. You can read that interview here.
*I did a radio interview with two wonderful women who are part of a five sister radio team known on the web as the Satellite Sisters. Lian and Julie Dolan and I talked about everything from Kim Kardashian's pregnancy to connecting with other moms in the 'burbs.
You can listen to that interview here!
I LOVE the ladies over at the O-Mamas. They are Opinionated Mamas who provide a platform for America's moms to be "the voice of reason" in our nation's most important conversations. I was truly honored when they selected me to be their "Hot Mama" for May! Please check out my page on their site, and then click around and see some of the other discussions going on at Opinionated Mama.
*I did one more radio interview over on Break Thru Radio where I chatted with Kory French for his show, Book Talk. Kory and I just started talking and I didn't even realize at some point he had pushed the "on air" button and we were live. You can check out that interview here! I come in around the 7 minute mark, so you can either listen to some other slightly strange things and a little bit of cool music before me or fast forward ahead!
By the way, just in case you were thinking I might be getting a swelled head from all this attention, CVS pharmacy printed out a coupon for me when I stopped in at the drug store this weekend that brought me back down to earth:
xo Tracy


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Full steam ahead for Sussex Cricket Board and Southern Railway!16-May-2012
Southern Railway, Sussex Cricket Community Partners, offered their support to an exciting new venture in two Academy schools in Brighton and Hove that was launched last week.
The venture is a unique partnership between Brighton Aldridge Community Academy (BACA), its sister school Portslade Aldridge Community Academy (PACA), and the Sussex Cricket Board (SCB). As well as engaging many young people in cricket, It is hoped that the Aldridge Cricket Academy will eventually produce players competing at the highest levels. Wednesday 9th May was the official launch at The PROBIZ County Ground, Hove, but transport was identified as a challenge with 40 youngsters needing to get to the ground.
Southern Railway were keen to get on board with this exciting venture and offered the children and teachers from BACA complimentary train travel from Falmer to Hove. To keep the memorable occasion on track, Sid the Shark also boarded the train at Falmer!
Sussex Cricket in the Community targets the most disadvantaged areas of Sussex to develop young people's potential and in turn create safer, stronger and healthier communities through the power of sport. Southern Railway has been a community sponsor for three years supporting programmes such as Street20 Cricket, Cricket Club Roadshows and 'A Day in the Life'.
SCB Head of Recreational Cricket Tim Shutt, said "Southern Railway once again demonstrated its firm commitment to supporting cricket in the community initiatives and its contribution was greatly appreciated by the Brighton Aldridge Community Academy and of course the Sussex Cricket Board."
Sarah Evans, CSR & Partnership Manager said: "We admire the Aldridge academies' commitment to both academic and sporting achievements and were pleased that we could support the launch of their new partnership with the Sussex Cricket Board.
"In our third year of supporting the Sussex County Cricket community programme we continue to be impressed with their enthusiasm for taking cricket into communities across our network and their success at inspiring young people to take up sport and live healthy lifestyles.'

subset: commoncrawl


text:
- Locations & Hours:
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- Take A Tour!
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Thursday, May 1, 2008
Coq au Vin - You're Not Getting Older, You're Just Getting More Connective Tissue
Having said that, my neighborhood grocery store suffers from a chronic lack of tough, old roosters. There are lots of old hens, but that's a joke for another post. So, this version uses chicken thighs, which are still very delicious, and make the recipe much easier to prep, and faster to cook.
A couple of things to keep in mind when making this dish - Make sure the mushrooms are quartered, instead of sliced. This really gives them a meatier texture. Why? I don't know, just do it. And for heaven's sake, buy some shallots this time. Every grocery store with a parking lot has them now, so why do you keep leaving them out? They are just as easy to use as onions and garlic, and their flavor is fantastic in this recipe. Enjoy!
Click here for ingredients and transcript
39 comments:
- datenrettung festplatte said...
the famous French fricassee, Cog au Vin,rooster in wine is one the best food i ever have.i like the video recipe most.
- May 1, 2008 at 3:29 AM
- Connie said...
Yummmmmm. That would be good with hot buttered cornbread. I might make this recipe. I need wine.
- May 1, 2008 at 7:31 AM
I have been waiting for this forever. Hooray! Thanks much. I have to say that many of your recipes are now staple dishes at our home. AP
- May 1, 2008 at 8:38 AM
Is it Cog au Vin or Coq au Vin?
- May 1, 2008 at 3:04 PM
- Chef John said...
Yes, I believe it is Coq, but spelled Cog also on many recipe sites. Mi no polly voo frances!!
- May 1, 2008 at 3:19 PM
It really is Coq au vin.
Coq = rooster
vin = wine
For those recipe sites where it's spelled Cog, I must reply : "Ça vaut rien comme site" (Low quality site!)
Thanks for all you do Chef John.
Merci !
- May 1, 2008 at 4:52 PM
- Chef John said...
Thanks... Hey! Did you just call my blog a (Low quality site!)??
Well, pastafazool to you too!
- May 1, 2008 at 5:04 PM
- Thomas said...
The link for the transcript and ingredients does not work.
- May 2, 2008 at 10:13 AM
- Chef John said...
Thanks!! Fixed.
- May 2, 2008 at 12:30 PM
Not at all Chef.
Your site is without a doubt the best recipe site on Internet.
I was suggesting that the sites where Coq au Vin was spelled "Cog" where low on quality.
After further tough, they may be good for recipe, but bad for french translation.
Both, the Balsamic glaze and the Ultimate roasted chicken are probably the best "everyday" recipe ever created. Thank you Chef ! Merci !
Pardon my english it's my third language.
- May 2, 2008 at 2:10 PM
- Chef John said...
excuse moi, I was just busting your balles.
- May 2, 2008 at 2:21 PM
Vive le chef John!
Now you just need to try your hand at poutine. :D
- May 2, 2008 at 6:40 PM
- Chef John said...
Yes, French Canada's finest dish! Go 'Habs!
- May 2, 2008 at 6:49 PM
Does the traditional COV have any garlic? The transcript does not mention addition of the red wine...
- May 6, 2008 at 7:10 PM
- Chef John said...
Many old recipes call for garlic, but I prefer the shallots. You can use either, or both.
Also, wine is in the transcripts...
"When the flour is cooked add 2 cups of red wine..."
- May 6, 2008 at 7:39 PM
my bad. some old recipes also call for the addition of tomato paste, bay leaf, thyme etc. Thoughts? Thx.
- May 6, 2008 at 8:55 PM
- Chef John said...
my thoughts are, I don't think I've ever made a recipe the same way twice. I've used, or will use, all those ingredients and more!
That's the fun of cooking. tweak and taste, add and subtract, remember and forget...
- May 6, 2008 at 9:16 PM
Made this last night. Ridiculously good. Chef John Rules!
- May 7, 2008 at 8:31 AM
What would be a good side dish to serve with Coq au Vin? :)
- June 13, 2008 at 7:18 PM
- Chef John said...
Rice is great. So is pasta. Or even mashed potatoes!
- June 13, 2008 at 7:24 PM
I made this dish twice within the last couple of months and each time I served it I received raved reviews from my guests! Thanks Chef John for this incredible dish! It's the best Coq au Vin I have ever made! :D
- September 27, 2009 at 3:29 AM
- Chef John said...
- September 28, 2009 at 6:41 PM
It's coQ, not coG. Obviously you know this, but the typo needs fixing, right?
Just watched your Boston cream pie vid. I'll give the cake mix version a try; I've made it from scratch am interested in how it compares. Made a pineapple upside down cake using the Duncan Hines site recipe and boxed cake mix. Unnervingly good-very moist and tender cake.
- January 24, 2010 at 4:26 PM
Great recipe!
Some added cognac or Noilly Prat would be nice.
- October 30, 2010 at 12:04 PM
Instead of putting it in cask iron pot and baking it in the oven, can you just let it simmer in a lidded pot on the stove? Also, what kind of red wine would you recommend for this?
- December 3, 2010 at 2:57 AM
Looks great! I read that some add about 2 tbsp tomato paste to the braising liquid. I'm kinda pondering on whether I should add that in. What's your opinion? Also I prob might add a carrot at the earlier stage along with the whole onion and some whole shallots in the last 10-15 minutes. Should I go for it?
- December 3, 2010 at 3:45 AM
- Chef John said...
Go for it!
- December 3, 2010 at 4:10 AM
- Chef John said...
Oven is more even temp. Any drinkable red wine works!
- December 3, 2010 at 4:13 AM
- philogaia said...
I made this recipe for a friend's birthday and it turned out just stunning. I had some 1966 Margeaux (sniff, it was too old to drink) but worked magnificently in the dish. I served it over colcannon (Elaine Lemm's recipe you referred to on your site) and it worked really well. I'm always up for another way to eat dark greens.
- April 18, 2011 at 10:50 AM
- Blue Arc said...
I'm giving this a try this weekend. Looks delicious! Plus it's cooking with wine. Wine gives you something to do while the food cooks. To be continued...
- December 27, 2011 at 2:19 PM
Chef John,
I'm looking to finally buy a decent dutch oven. How many quarts/litres is the oven used in this video? What would you suggest as a good, all around sized, dutch oven?
- January 30, 2012 at 12:58 PM
- Vivelefrancais said...
What do you serve with Coq Au Vin?
- December 15, 2012 at 9:26 AM
- Chef John said...
Any starch you like!! Potato rice etc.
- December 15, 2012 at 10:28 AM
- james smith said...
Hi Chef John,
The video to this coq au vin dish seems to be missing.
Any chance of reposting it somewhere? I really want to try this!
- November 14, 2013 at 3:57 PM
- Daniel said...
James, click the link below where the video is supposed to be. It looks like about.com doesn't like hotlinking.
And Chef John, do you think marinating the chicken in red wine overnight would help? Thanks!
- January 3, 2014 at 12:38 PM
- james smith said...
Thanks Daniel. That worked.
The link, for anyone that's interested is:
- January 7, 2014 at 6:17 AM
- james smith said...
That should have been
- January 10, 2014 at 10:12 AM
- Allison Edmonds said...
I have made this 3 tines now. The first time is was great and maintained a bright redish color, the second and third time it was muddy brown and not nearly as good. Any idea what I am doing wrong?
- January 24, 2016 at 8:48 PM
- Ben Schwartz said...
Embedded video link is broken (outdated?) the food wishes video is here https://www.youtube.com/watch?v=2QuVUjCyWbU
- May 25, 2017 at 4:07 PM


text:
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- science and education [26]
- social research [18]
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In this paper, we present an iterative scheme integrating simulation with an optimization model, for solving» Mehr lesen
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has often been modelled as Mixed-Integer Programming (MIP) model and solved using exact algorithms (for
example, branch-and-bound and branch-and-cut) or using meta-heuristics (for example, Genetic Algorithm,
Particle Swarm Optimization and Simulated Annealing).
complex problems, viz., job shop scheduling. The classical job shop scheduling problem which is NP-Hard,
has often been modelled as Mixed-Integer Programming (MIP) model and solved using exact algorithms (for
example, branch-and-bound and branch-and-cut) or using meta-heuristics (for example, Genetic Algorithm,
Particle Swarm Optimization and Simulated Annealing).
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text:
Sometimes I fail at being a Homesick Texan. Yes, yes, I know it may be hard to believe, but there are some challenges just too impossible to overcome.
But first, let's get something straight. That product called Texas toast you find in the freezer section of the grocery store? It may be toast, but it's not Texas toast—it's garlic bread. I don't mean to disparage the stuff, which has lots of fans and I understand is quite tasty. But it's so far from the real deal, I just felt it time to stand up, stomp my feet and say something.
I've ranted on this before and I will rant on this again: Texas is not an adjective to be used lightly, yet people love to throw it around, usually when trying to conjure a sense of great size. Last time I checked, Alaska was the biggest state in terms of land mass and California in terms of population. So why not Alaskan toast? Or Californian toast? OK, perhaps the lack of alliteration makes those names less snappy. And yes, perhaps we should be flattered, but there is a real food out there called Texas toast and it upsets me to see people eating something mislabeled.
So what exactly is Texas toast? It's an inch-thick square slab of white bread—yes, the bad-for-you square slice that comes from a long, skinny loaf wrapped in plastic, labeled with a brand such as Mrs. Baird's. It's slathered in butter and broiled on both sides. No garlic, maybe some salt, and never, ever cheese. Take a bite and you'll be in heaven—if heaven for you is a thick, buttery, crispy bite that leads to a soft and airy center.
Clearly, this isn't cowboy chow or even something your great-great-grandmother cooked, such as chili or cornbread; it's a by-product of commercial food—a fairly recent invention. The story goes that in 1941, Royce Hailey, owner of the Pig Stand chain, wanted a thicker slice of bread for his customers to mop up their gravy. His bread purveyor, Rainbo, complied, but since it was too thick for a conventional toaster, his cooks broiled it in the oven, heavily buttered on both sides. Royce dubbed it Texas toast and a new taste tradition was born.
You'll find Texas toast all over the state, usually accompanying chicken fried steak or some other dish doused in cream gravy. In some parts of the state you'll also get it with bbq, and not only is it available at the cafeteria but Whataburger has it, too. And if you want to make it at home in Texas, no problem, you can grab a Texas-toast-style loaf of bread at any grocery store. But you cannot find it outside of the South, I sadly discovered a few years ago. It's not in restaurants and the special bread cannot be purchased anywhere. Yes, in case you're wondering, Texas toast was my impossible dream.
A couple of years ago, a friend was making ribs for his Super Bowl party. I asked what I could contribute and he replied, "You're a Texan, why not bring Texas toast?" I had never tried to make it in NYC but figured it shouldn't be too difficult. Just pick up a loaf at the grocery, grab some butter and I'd be done. Right? Wrong! I searched countless grocery stores from the Bronx to the Battery and discovered that nobody sold it. Nobody! Instead, I was always directed to the freezer section and shown that mislabeled garlic bread. After pulling out my hair and crying, "Why, why, why?" I just gave up. You can't make Texas toast with homemade bread, it just wouldn't be the same; you need that thickly sliced commercial junk bread to get the right airy texture. So without a loaf, I was foiled. And I learned a sad lesson: if I want Texas toast, I have to go to Texas (or some other nearby state that sells the fixins for it).
Yes, I admit, Texas toast is about as classy as queso, but who cares? It's tasty. And if you've never had the real deal, I highly recommend you try it next time you visit Texas or the South. I wish I had better news, but until they market Texas-toast-style loaves in far-flung places, Texas toast won't be traveling too far from its home.
Thursday, January 11, 2007
Texas toast points
Sometimes I fail at being a Homesick Texan. Yes, yes, I know it may be hard to believe, but there are some challenges just too impossible to overcome.
44 comments:
- melissa mcgee said...
THANK YOU for clearing that up. that's been a source of contention for me for a while now. living in temple, only minutes away from the largest military installation in the country (ft hood), central texas is filled with transplants from all over the country. it gives me heartburn to go to a party or potluck and hear that somebody's brought "texas toast"; i get my hopes up, thinking it'll be a loaf of thick, crusty slices... only to find that it's that garlic bread abomination. i grew up on REAL texas toast, which might help explain the size of my thighs.
incidently, i remember as a kid living in dallas, we would visit my dad's great aunt in ft. worth every sunday, and we would always drive us by the mrs. baird's bakery on davis blvd. when we got close, he would say "roll down the windows!" and the car would be filled with the unmistakable, inimitable aroma of fresh-baked bread eminating from the bakery. that's a great memory for me. mrs. baird's is certainly a part of my childhood.
- Nicole said...
I use Texas Toast bread for french toast and for grilled cheese sandwiches sometimes too! I don't normally buy white bread but I love the thickness!! And no, they don't sell it in Sicily but they do sell it in our commissary on the military base (along with Ro*tel tomatoes). But I didn't know that real Texas toast isn't garlic bread :-) All I know of it is what they sell in the freezer section! Thanks for the info :-)
- Lizard said...
I LOVE your blog. I saw your comment on AllRecipes. We are misplaced Texans living in San Jose, CA. No one understands when we say that we miss TexMex. They always come back with "We have mexican food" Ohhh it is NOT the same. Thank you for your commitment to our cuisine that can frankly make me cry with its goodness.
*I suggest a visit to Mel's Country Cafe east of Tomball, Tx for their plate size chicken fried steak!! Follow that up with Peach Cobbler with Bluebell vanilla ice cream!!! (Ache in stomach)
- Other Nicole said...
I wonder if there is a way to get similar bread here though. I know that in some diners when you order french toast, you get thick slices of commercial bread that have been made into french toast. Maybe check with restaurant food distributors? Or local diners? :) At the very worst, have your mother mail you a loaf! My mother mailed me real U-Bet chocolate syrup for real egg creams while I (a native NYer) was in Boston, surely yours can mail you bread! :)
- Homesick Texan said...
Melissa-You're very welcome. And yes, the smell of Mrs. Baird's bread baking is soooo divine. We went to the the Fort Worth bakery for a field trip when I lived in Dallas and I was so excited b/c they gave us each a mini-loaf of bread. My mom was super-granola back then and white bread just felt so decadent. You can also catch a whiff on Central Expressway near SMU. Mmmmmm, such a great olfactory memory indeed!
Nicole--That's nuts that you can buy it in Italy but I can't buy it in NYC! Granted it's on a military base--but still!
Lizard--Thank you! And next time I'm in Houston (my Mom actually lives quite close to Tomball) I'll check out Mel's Country Cafe. Sounds delish.
Other Nicole--Excellent idea! I'll see if my local diner will sell me a loaf.
- The County Clerk said...
The Pig Stands
I need to get on an airplane.
- adam said...
No one likes to boast about Alaska. They don't have a rich and proud heritage like Texas. Besides, Alaska wasn't its own republic at one time.
You hit the nail on the head about Texas Toast. Thick-sliced, buttered toast. The end. Great post.
- Lizard said...
Have you ever done a tribute to Ranch-Style beans? Those little guys make me sooo happy. My Grandparents lived near the Ranch Style Bean factory in Ft. Worth and I looked upon its facade as if it was a national treasure.
- melissa mcgee said...
oh my goodness - i had completely forgotten about smelling mrs baird's on central expy - and i lived there only a few years ago! i guess it made a bigger impression when i was a kid... but i definitely remember the smells from the one in dallas!
- Homesick Texan said...
County Clerk--You know, I have never ever been to a Pig Stand. And now I read that they're temporarily closed due to debt. I hope they reopen because I feel like I really missed out on something.
Adam--Well, there is baked Alaska. But I reckon you're correct! Thank you.
Lizard--I did a short post on Ranch Style Beans, but it is a subject worthy of closer examination. How cool your family lived by the factory! Remember when they were "Husband Pleasin'"?
Melissa--Those lucky SMU kids get to live in Mrs. Baird's heaven!
- Alison said...
My favorite is a BLT served on Texas Toast, nothing gets better than that.
- Homesick Texan said...
Alison--Texas toast makes for an outstanding BLT!
- suburban housefrau said...
Sadly, the Mrs Baird's factories near SMU - and I believe the one in FW - are not producing bread anymore. They were bought by Bimbo bakeries, HQ in Mexico, and I don't think they produce in the US anymore. :(
Entenmann's, Tia Rosa, and Oroweat are part of the same conglomerate.
- Yvo said...
Mmmm, that sounds really good. I admit that I mentioned Texas toast a while back and I thought of the thick garlic toast. I do love garlic bread though.... but the real Texas toast sounds heavenly.
As for the diners- most of the diners that I go to that have the huge thick slices of French toast, it's challah bread, isn't it? Which is wonderful but eggy and might not suit your purpose. However... I've been to these random Japanese? cafes that serve toast as a snack/appetizer, and the slices are generally really thick. In particular, most people seem to favor this kind that is basically thick thick thick sliced, slathered with condensed milk and/or butter (flavored or not), then re-toasted. I've had it and while I'm not the biggest fan... well, maybe you could ask them where they get their bread? It's definitely white bread but on the sweet side- it may even be the same bread you find in Asian bakeries, which tends to be thickly sliced, I think. Just a possible lead... mmm, I want some real Texas toast now :)
- Jerry said...
Greetings from Wichita Falls, TX
I'm not sure if this will help, but Castaway's In Brewerton NY had, at one time Texas French Toast. which means they've got the bread. If they do, i'm sure you could talk the kitchen manager out of a few loaves, or into ordering a few extra for you.
Here's the particulars:
916 County Route 37, Brewerton, NY 13029-9784
Phone: (315)668-3434
D G's Too
- eliza said...
texas toast is excellent, i love it! there's not much restaurant here that serve true texas toast, so i resolved buying the frozen one made by pepperidge farm. it's not even close to the real one, huh?
- Homesick Texan said...
Suburban Housefrau--That makes me so sad!
Yvo--Funny you should mention Japanese food b/c when I visited Tokyo, I would grab at the local 7-11-type store this packaged treat that was two Texas-toast-style thick slices of white bread with chocolate between it. I'll check the Asian markets and and see if they have the bread. Thanks!
Jerry--I've been planning a road trip to that part of the state because I understand one of Ninfa's sons has a restaurant up there, and I'm curious to see how it rates. I'll have to stop by Castaways and see if they're still serving Texas French Toast. Thanks for the tip!
Eliza--Sadly, the frozen kind is nothing like the real deal.
- pokerboss said...
It's sad but true that the Calder Pig Stand closed here in Beaumont. Fortunately, I can still get real Texas Toast anytime.
- Ken Wheaton said...
Now you know how I feel when people throw the word "gumbo" around. My dad likes to point out that the freezer-section Texas Toast says right on the box that it's made ... well, not in Texas.
- Glenda said...
Mrs. Baird's bread definitely isn't the same level of quality as it was back when the company was owned and run by the Baird Family. Used to, Baird's bread was always so fresh . . . not so much anymore. Hubby was a Baird's deliveryman several years before The Bairds sold their company and, back then, their bread never stayed on the shelf for more than three days before being rotated out with fresher loaves. That's not the case anymore tho. Getting a really fresh loaf is hit or miss nowadays.
Of course, when you brush both sides of the thick-sliced bread with butter and then toast it, the freshness isn't such a big deal ;-). Love love love that Texas Toast!
When I was in junior high, AstroWorld (in Houston) had a small Mrs. Baird's bakery in their food court area. The loaves were freshly-baked mini-loaves and boy were they good!!
- Homesick Texan said...
Glenda--YES! I'd completely forgotten about those mini-loaves of Mrs. Baird's bread sold at Astroworld. I loved those! That's sad to hear, however, that the brand's gone downhill. I went to college with a Baird, I should look him up and chastise him for selling out their good name.
- afraidofnames said...
Texas Toast has been flung a little farther than you might suspect. My grocery store here in Michigan (Meijer, a major chain here,) carries these thick-sliced loaves. It's a standard package of industrial bread made by Meijer, but I don't remember exactly what it's labeled, other than that 'Texas' is on the package. I've picked 'em up before to make French toast, they're good for that too.
I know Michigan isn't New York, but it looks like the toast is inching its way ever closer.
- jodigirl said...
Texas toast is definately inching close to NY. I live 30 miles north of Pittsburgh and the diner on Main Street in Zelienople PA serves it! Plain - buttered and grilled on both sides, TEXAS TOAST. No garlic, thick squares......fabulous. Today, I went grocery shopping and lo and behold, it was in the deli section of the grocery store. Grabbed a loaf and will be enjoying a giant breakfast in the morning. I'm here to tell you, it IS headed your way!
- Sherpa said...
I know exactly what you're talking about and until this fall I had never been to Texas (airports don't count).
Trader Joe's sells a Texas Toast loaf of bread now. Its awesome.
- Jessica said...
Hmm, is Arnold's brick oven white bread thick enough? It's shaped like a perfect square and nearly an inch thick. I've seen it at some Gristedes, William Morton and Associated markets.
- Anonymous said...
I live in Dallas Texas and buy Texas Toast all the time. I have not been able to find it for about two months. I finally ran into the Mrs. Bairds rep and he told me they took it off the market. They now sell it only to restaurants. Please notify Mrs. Bairds and ask them to bring it back.
- BEAR said...
Sorry to intrude. I cook brisket. I slow cook it with mesquite. About thirty hours does it good. I sometimes cook up a bunch, and then freeze it, 'cause up here in northern Colorado, it is kinda hard to keep the smoker warm in the winter time when the wind is blowin at a hundred miles an hour and the windchill is thirty below. So, let's imagine that someone sent you a smoked brisket that was frozen solid. For me, I would put it in a roasting pan, cover it in foil so that no moisture can get out, and reheat it at about 170 degrees for about 30 minutes per pound. In about four to five hours, it should still be tender; (if it was cooked right in the first place, and yes, reheating it too quickly can make it tough). Now, what some of us do on a Friday night when watching movies is to cut the hot brisket up in little pieces and have a hot bowl of Bar-B-Q sauce nearby with toothpicks and ouila, finger food brisket. Two of my buddies and I were watching Monty Python and "the search for the Holy Grail" and went through 11 pounds of brisket in the process. We did not even touch the barbque baked beans or the hot apple cobbler (both cooked in cast iron dutch ovens.) So the point of this is that I can cook seven briskets at a time. If some of you home sick Texicans need a fix, I can and will prepare for you a brisket or two, freeze them up, and ship them by Fed-Ex over night to where ever you are. What it will cost you is friendship, and you cover the costs of the meat, the wood, the packaging, and the Fed-Ex. The time and know how is on me. I just need a bit of advance notice 'cause it is going to take a minimum of three days to get it to you if I have the time. Let me know what you think. Best regards,
BEAR (firstname.lastname@example.com)
- Sara said...
I too am on a search for the real Texas Toast. I live up in CT (not that far from you) and for a little while we had a grocery store that sold loaves of My Bread brand Texas Toast. It was wonderful! I would toast them up in my toaster oven then slather butter all over and then sprinkle cinnamon sugar all over it! But sad to say the grocery store went out of business a few years ago and is now a Circut City. What I'd give to have some of that wonderful cinnamon toast again. Good luck in your search.
- dave said...
Many years ago I began my professional career working for Bonanza Steakhouses. Every entree included a slice of Texas Toast. There are so many funny stories surrounding my 10+ years with Bonanza, but several of them dealt directly with Texas Toast. We used a special piece of "equipment" to butter the bread, placed 8 loaves on a plastic tray, covered the bread with plastic wrap, and then waited to toast and serve at meal times. We used a special press (well it actually just was a piece of square stainless steel) that rested on top of the Toast as it sat on the flat grill. The press made sure there was an even toasting and it held just enough moisture in while cooking that the result was pure ecstasy. To this day I can make my wife's heart flutter by firing up the grill and toasting her three or four pieces of this golden Texas delicacy.
- Cynthia from Louisiana said...
I am a NW Louisiana expat (Bossier City) and have lived in NYC since 2001, and I MISS MISS MISS Texas Toast. There is a bbq joint in Shreveport called The Hickory Stick where the counter ladies call you "baby" and when you order the rib plate or the brisket, they take that paintbrush sitting in the golden liquid buttery goo (butter? margarine? who cares?), slather both sides of a piece of Texas Toast, and slap it on the grill while they load up your styrofoam box with piles of meat smoked just out back, covered in a thick, smoky, warm and spicy sauce that was in a container on the griddle just next to the golden greasy goo, plus a divine mustard potato salad made with potatoes pushed through a ricer and just barely damp with mayo, and their very own bbq beans with fatback. Once that's all packed up, they slap the now-browned, greasy yet crispy, slab of warm Texas Toast over the top of the whole thing and push the lid down. By the time you got back to the office, the bbq sauce had melded with the golden goo on the Texas Toast, some of the bean broth had worked its way into the potato salad, and you devoured the whole thing at your desk while people poked their heads in the door saying "Oh MAN! You got Hickory Stick!"
I'm oven-bbq'ing a brisket on Christmas day. Dry rub, slow cooking, till it falls apart. Hickory Stick doesn't bottle or ship their sauce so I am using McClard's from Hot Springs AR. It's very spicy but if you add it in the last 2 hours of cooking, it imparts a divine flavor to the meat.
Sadly, we will have no Texas Toast to grease up, griddle, and sop our sauce with. Because it's not available here in NYC. Some fiendish friend who has never been south of Philly suggested I use challah. She ain't gettin' a sour cream poundcake from me this year.
I will make my annual pilgrimage back home in May. The first thing I will do after kissing my mom hello and claiming my baggage is to drive straight to the Hickory Stick and get blissed out on a meat overdose. And you bet I'll be asking those nice ladies who call me "Baby" to give me an extra slice of TT.
- Anonymous said...
Sorry, Homesick - you'll be sad to note the passing of the Mrs. Bairds plant on Mockingbird happened almost SIX years ago with the completion of construction on I-75.
We took class field trips there as well and always walked away with our choice of baked good, and share similar memories of rolling down the window for the scent of fresh baked bread.
Now, in it's place - luxury condo's and an empty shell of the bakery.
Makes me sad every time I pass it...
Repatriated Texan
- manywaters said...
You might try running by a large Japanese grocery store and looking for "3 slice shokupan". Shokupan is Japanese sandwich bread, and it's perfectly pillowy soft. 3 slice refers to how thickly the loaf is cut, and 3 or 4 slice makes great Texas Toast here on our Navy base in Japan, and *killer* french toast.
- Steve Wright said...
On a side note, I just stumbled onto your awesome blog while looking up Texas Toast (and ironically eating the tasty but as I rightly assumed far from original freezer treat). In Canada (Where I'm from), Dempsters makes a TEXAS TOAST loaf with super thick slices that I ate through my whole childhood. Used to love it for super thick and chewy white bread sandwiches. So there are places other than Texas that sell it, just NORTH of the border I guess!
- Joanna said...
The only places I had Texas Toast growing up was at the local Texas cafeteria style restaurants. Yes I know there will be groans especially when the infamous retirement restaurant, Luby's, is mentioned, but they made awesome Texas Toast. I think they rarely serve it now because they seem to be slightly more health conscious for the current senior goers.
I will say that I am a fan of the frozen kind due to my love of garlic bread, but it is true that it's not Real Texas Toast. It's starting to seem like everything culinary that Texas is good at is just greasy and bad for you which makes you love it more..lol. I remember I used to always ask if I could get an extra Texas Toast even after dessert when we went to Luby's. I've lost lotsa weight since moving from Texas... but I still salivate at the thoughts of all the foods I miss.
- mcfitzsatx said...
The last Pig Stand is still open in San Antonio on Broadway.
- Anonymous said...
I can't make french toast without TEXAS toast (although, french bread is also okay ;]). I've lived in Texas my entire life and yes, you can purchase the real Texas Toast on the non-freezer aisle along with the regular packaged white bread and flour tortillas.
I LOVE this blog because I can find great recipes for the food I've grown up with. It also makes me really, REALLY appreciate living in Texas! Austin, of course.
- MisplacedTexasGirl said...
I found this blog today as I was browsing recipes on a lazy Sunday afternoon. I love the discussion about Mrs. Bairds bread because I was truly dissapointed when they were bought out. My first job was as a cashier at Winn Dixie in Grapevine, TX and I remember clearly the delivery guy bringing in Mrs. Bairds bread still warm in the plastic. It's a travesty what the bread is like now. I live in Arizona and on my yearly sojurn back home I would run to get me a loaf of Mrs. Bairds texas toast.... I was heartbroken the first time I had it after the change. *sigh*
- grace said...
The Pig Stand bled Texas comfort food. So does Chris Madrid.
I grew up in San Antonio, and I'm torn between my favorite bread. My popo was a mechanic for Rainbo, and my uncle is still one for Mrs. Baird's. I grew up with the bread and sweets that had just been wrapped and slid of the conveyor belt. It's funny how talking about something like bread can bring up amazing childhood memories
Rock on HT!
- Twizzle said...
I know this is an old post of yours but I just found it...
About the Japanese bread... you might be able to try to make a loaf to slice thick like Texas Toast by using the kinds of bread pans the Japanese use for theirs.
They use loaf pans that have lids on them to prevent the bread from rising so it stays a uniform square and is a denser bread.
This is the style bread pan they use:
The only thing is I don't have a recipe so you would have to experiment. But maybe just a regular ol' white bread recipe would work
mmmmm next time I travel to the US I am going to get me a loaf pan like this :)
- southernmanners said...
If you're near a Trader Joe's, they carry Texas Toast not that garlic bread junk. I just got some last week.
- DaJoy said...
Hi! I found Texas Toast in NY! crazy as it may be, and what brought on the new addition to my kosher grocery store I have no idea, Brach's grocery in Lawrence, NY has a big ol' loaf of fresh Texas Toast bread! ok I realize this is Long Island, but its still NY.
- Becky B. said...
Hi - Just found your blog via the Wall Street Journal. I'm a transplant as well (grew up in Austin, now living in Ohio), so thank you for publishing so many recipes that make me homesick! I can't wait to start trying them.
About Texas Toast: did you ever go to the Bon Ton restaurant in La Grange? Best Texas Toast ever!!!
- Texas Red said...
Another homesick TEXAN here! Texas Toast can be found in the Safeway store,The Dalles Oregon,(in the bread section,(not frozen) I am pretty sure the other Safeways in Oregon carry it or can get it. It's the real deal ! It is a regular at the Buster's Barbecue in the Portland Oregon area.(They came up from Houston in the early 80's (if I recall correctly) And they have a pretty good real Texas Barbecue. Texas T: My wife buys a couple of loaves at a time and freezes(individual slices) it so we don't run out.
- Shan said...
Try looking for bread labeled french toast bread. It is thicker like TT. I saw someone mentioned Ranch Beans. My husband got irritated with me when I was mollified about moving to the PNW when I saw Ranch Beans on the grocery shelf. They are comfort food! Now I make my own. Better I think. I use brown gravy from brisket or pork. People in the PNW call grilling "barbequing". Sigh.
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Welcome back to Dread Central's daily recap/reviews of the second season of Netflix and The Duffer Brothers' "Stranger Things". You can find our recap/review of the previous episode right HERE. Now let's get to it!
The previous episode of "Stranger Things 2" ended with good old sheriff Hopper digging a hole in a pumpkin patch and then falling right the hell into it. This new episode "Dig Dug" begins with Hopper stuck in this new labyrinth of blue underground tunnels and getting spit on by weird Upside Down plants.
The hole Hopper fell through then covers itself up above him, leaving Hopper super screwed.
Cue awesome synth opening credits.
One of the (stranger) things we'd like to point out at the top of this article is that this episode is the first of two directed by Andrew Stanton (Finding f*king Nemo). Just a cool note in our eyes.
Back to the actual episode, we begin with Nancy and Jonathan getting a hotel room for the night so they can fuc– plan the next stage of their tape-recorder attack on the big bads in the energy planet on the hill.
Nancy and Jonathan sit in separate beds, like this way the Dick Van Dyke show, and talk about girlie things such as feelings and whatnot. In fact, the conversation gets so "girlie" that when Nancy quietly asks Edward Furlong's clone "What happened to us?" I dry cried like Mike's little blonde sister that the series has seemingly forgotten existed.
Elsewhere, Will Byers springs up from his bed after having just experienced a nightmare, and I fully expected him to scream out, "Kiss her, Jonathan!" but instead he says Hopper is going to die or some shite (fat chance) and then rush off to draw more pictures. Cut to Hopper alone in the tunnels not worried at all that sentient cave-vines are out to do him harm. The man even smokes while he's down there. Trust me, don't worry about Hopper. He'll be fine.
Next, we meet Lucas' family, who are already much more lovable and interesting than Lucas as evident by even this quick scene. Lucas' adorably bitchy little sister smoothers waffles with syrup (her and Eleven will really get along when they meet, huh?) and Lucas' dad gives his son the funniest dad-look I've seen outside of this meme.
We then join Dustin as he orchestrates an elaborate ruse to convince his mother that their orange and fat cat just ran away from home and wasn't, you know, eaten to death by his pet Lovecraft monster.
Speaking of Dart and Dustin, we are then treated to what we have no issue calling the best scene that has ever been presented in this Netflix original series. Here Dustin dons all the hockey pads he can find and slaps down a trail of Bologna slices in an attempt to lure Dart in the backyard and slapshot him into the cellar.
In fact, Dustin running through the house dressed like Goldberg from The Mighty Ducks, spouting an endless repetition of the "s" word is our favorite thing we've seen on TV this year. Yes, even better than Agent Dale Cooper's return to "Twin Peaks". Well, maybe not. But it's close.
Now, being that the show's writers know they have just created pure television nirvana with the Dustin vs Dart scene, they only felt that it was fair to then hit us with a prolonged scene featuring Eleven.
In this scene, our curly-haired hitchhiker shockingly switches things up and spends the scene holding her hand up to things and bleeding from the nose. This character's going places I can feel it. Maybe we'll get her holding up TWO hands and bleeding from BOTH nostrils by the end of the season. Finger-crossed.
All jokes aside, Eleven finds her birth mother and goes for a visit. The chick from A Horrible Way to Die and Alien: Covenant doesn't want to let Eleven in because the child might be dangerous (or a Girl Scout). So Eleven mind-opens the door (bleeding slightly from one nostril) thus making the chick who got yoked by piano wire in You're Next reason the little kid is harmless and should be welcomed into her home – with her invalid mother – with open arms.
Meanwhile, Nancy and Jonathan head out to the middle of nowhere to meet up with everyone's new favorite character Murray Bauman played with whip-smart comic timing by Brett Gelman. We seriously love this guy. And is it just us or does he remind you of a character that would be on The Simpsons? Not sure why.
Murray takes the teens inside his conspiracy theory lair and shows them his massive "What the sh*t happened to Barb" board. Nancy and Jonathan then let him know they are about to blow his mind and we cut away to Mad Max showing up at the arcade. Turns out her favorite game "Dig Dug" (natch) has crapped out. Sucks. But being that Max and Lucas had a fight the last episode we realize that this has all been an elaborate ruse – now on Lucas' part – to get Max alone.
Once in the backroom of the arcade, Lucas tells Max everything. The whole shebang. And guess what? Beverly Marsh 2.0 doesn't believe a word of it. Way to go, Lucas. Mike would have sold the sh*t out of that story and had Max crafting spiked bats out of arcade games within minutes. Where is Mike by the way? Oh, yeah, the drawings.
Mike and Joyce put together the final pieces of Will crayon-map and now know where Hopper is! Kinda. Actually, the map makes no sense to them and so they have to wait for good old Samwise boyfriend to show up and decipher the puzzle. Which he does! Duh. Because we all know how much Mikey Walsh loves a good treasure map.
With Dart now locked up in the family cellar, Dustin goes on the hunt for his buddies. Any one of them will do. Turns out he can't find a single one of them so in what is possibly the greatest set up since Freddy met Jason, it seems Dustin and Steve Harrington will be pulling buddy cop duty from here on out. Bring it on.
Meanwhile, Eleven realizes her catatonic mother wants to speak to her, so she mind-travels into that pitch black nothingness and confronts her. Turns out momma Eleven got pregnant and then Pvt. Joker from Full Metal Jacket stole her baby. Mamma Eleven then goes on a shooting spree at her local sinister energy plant on the hill and gets her entire personality electroshocked out the back of her head.
In short, Eleven's mamma is a badass. Like Pam Grier in the 70s badass. Let's see that spin-off.
We then cut back to Nancy and Jonathan at Murray's house of crazy where they finish telling him everything. The whole shebang. And being that it's Nancy's adorable-ass that tells the tale, not Lucas, Murray believes every word, unlike Max. I smell a team up coming our way. And possibly the world's creepy three-way. We'll see.
The episode then wraps up with Joyce, Mike, Samwise and Will going to the pumpkin patch of doom and rescuing Hopper from a bunch of vines. The government goons then show up like they were scheduled and proceed to burn the whole tentacle mess to the ground with blowtorches. But that doesn't go so well.
Turns out Will is super connected to these vines (and thus to all the other Upside Down entities, right?) and starts convulsing like Linda Blair from the second half of The Exorcist. I see where this is going…
We then cut to credits on what just might be our favorite episode of "Stranger Things" thus far. The episode was funny as hell, fast-paced (relatively) and gave us our first true introduction to Brett Gelman's sure to be classic character, Murray Bauman. What more could you ask for?
Needless to say, we're excited as hell about the next episode "The Spy". Not only are we set to get more Andrew Stanton-directed awesomeness, but this episode left us with the promise of Steve Harrington and Dustin Henderson becoming the new Riggs and Murtaugh of Hawkins.
We cannot wait.
Check back with us tomorrow for our recap/review of "Stranger Things 2" Ep. 6 – "The Spy"
AHS: Cult Review – Clowns, Cults, Politics, and Peters
Starring Evan Peters, Sarah Paulson, Billie Lourd, Cheyenne Jackson, Frances Conroy, Mare Winningham, and Allison Pill
Created by Ryan Murphy and Brad Falchuk
It's here. We've reached the end. The newest season of "American Horror Story" has ended and now we are here to provide you guys with our season review of AHS: Cult.
Spoiler free.
To start things off let me say I'm not the world's biggest fan of "American Horror Story". It breaks down like this: I enjoyed the absolute hell out of the first season of the series ("Murder House"), couldn't get through "Asylum" (I know, I know, I've tried), dug "Coven" for what it was, really enjoyed "Freak Show", and again I couldn't get into "Hotel" or "Roanoke".
That's the story of me and "American Horror Story". Plain And simple. But what did I think of the new seventh season of the notorious horror anthology series? Let's find out.
Back when the seventh season of AHS was first announced (then going by the title "AHS: Election") I was immediately intrigued by the new season because I heard it would not include any supernatural elements. Like the fourth season, "Freak Show".
Now I'm a fan of ghosts and weird creature-men with drills for d*cks, don't get me wrong. But the series has thus far relied almost exclusively on horrors of the supernatural variety (other than "Freak Show") so this major change of pace was again welcomed by this guy.
Instead of vampires, aliens, and witches this season relied on terrors of the mind. Psychological fears and anxieties. The horrors man does to man. Deep issues.
Oh, and clowns. Like a lot of clowns.
But just because this new season didn't include anything supernatural, that doesn't mean the 11-episode season wasn't filled with twisted visuals and horrifically disturbing acts. No, sir. This season boasted some showstoppers including S&M, gimps, and a house of horrors that wouldn't be out of place in a Rob Zombie flick. It was all good.
But let's backtrack a bit here.
Allow me to rundown the season's plot for those who may be unaware. "AHS: Cult" tells the tale of a world post-election night. The literal dawn of Trump's America. In one corner we have Sarah Paulson's soccer mom, trying to fight through life with a series of crippling phobias (including clowns, holes, blood, and being a good person).
And in the other corner, we have Evan Peter's angry, white (blue-haired) male, looking to seize Trump's new position of power to bring about the end of… Actually, I want this to be a spoiler-free season review, so I'm just going to say the dude's got big plans.
Like Manson-size plans. Let's leave it at that.
With these two characters established, the new season then proceeds to send them spiraling into a collision course of political sabotage, intrigue, and clown-based nope, nope, nope-ing that can only end with one – or both – of them dead as Dillinger.
Overall "AHS: Cult" belonged end-to-end to Mr. Evan Peters. The young actor has continued to show his striking range from season to season of Ryan Murphy's horror show and this season was no different. Peters' turn as not only Kai, the blue-haired leader of the titular cult, but as infamous leaders such as David Koresh, Jim Jones, and Charles Manson – to name a few – owed this season.
I can only hope he doesn't pull a Jessica Lange and opt-out of more AHS next year.
Speaking of top performances, "AHS: Cult " showcases some other chilling and memorable turns with Alison Pill's strangely vulnerable, put-upon wife character being the best next to Peters in my eyes. This actress needs to be in more films/TV!
Along with Pill, actress Billie Lourd killed it time and time again. The "Scream Queens" breakout star and Carrie Fisher spawn was yet again a highlight in her second Ryan Murphy series. Bet she has the starring role in next season. Mark my words.
Add to that, the season also boasts a handful of fun cameos, including John Carroll Lynch's return as Twisty the Clown, Emma Roberts as a bitchy reporter that will do anything to end up on top, and Lena Dunham as SCUM Manifesto writer Valerie Solanas. The cameo cast killed it and I wish they would have been present for more episodes. What are you gonna do?
On the sour side of the season, I didn't dig Sarah Paulson's character. At all. But I'm sure that was the point. Right? I'm still not sure. But, boy, I wouldn't even want to be stuck in line behind her at a Starbucks for three minutes, let alone spend the better part of this season's 11-hours with her and her whiny bullshite. Urgh.
That said, she pulled it out by the finale. That's all I'll say.
In the end, I enjoyed this season as much as – if not more – than any other of the series. "Murder House" will still no doubt go on as my favorite season of the series, but "AHS: Cult" will rank third after season one and "Freak Show".
While I was on the fence about the season after three episodes, the show ended up ditching Paulson's character (and/or shifting her arch) after a lull so the episodes picked up quickly. Whenever the season turned its focus back towards Peters (in whichever incarnation he was playing at the time) the show got better and better. Every time.
Not a bad way to spend my Tuesday night for the past 11 weeks.
Bring on season 12.
The seventh season of Ryan Murphy's American Horror Story was Evan Peters' show all the way through. The young actor pulled out all the stops time and time again to make what may have been a lackluster supernatural-free season a winner.
The Axiom Review – A Stylish and Clever Slice of Independent Horror
Starring Hattie Smith, Zac Titus, Nicole Dambro
Directed by Nicholas Woods
The Axiom is an ambitious, well directed, impressively acted and stunningly shot independent horror film that has just a few, teensy little flaws holding it back from greatness (and therefore will have to settle for just being really, really good, instead).
The first thing you realize when watching The Axiom is that this is a beautiful film. Everything is framed and shot in a lush and stylish manner, but one which is always tonally appropriate for the scene.
The second thing you'll notice, and keep noticing as the film plays out, is that the movie really struck gold with this cast. Not only is there a total lack of the sort of stilted and unnatural acting seen in countless other microbudget horror affairs, but the performances are genuinely fantastic across the board. The main characters are believably chill and relatably normal in the early scenes, and the acting remains just as impressive once things start getting a bit more… intense. It's not often that an independent horror film has so many good performances that it makes it hard to pick the movie's acting VIP, but that is undeniably the case here. Taylor Flowers delivers what is probably the showiest performance (and does it very well, indeed), but the entire cast really is quite good.
The central premise of the film is both interesting and original, and touches upon the real life fact (given some recent attention in the 'Missing 411' books and documentary) that a lot more people sure seem to go missing out in the woods than seems reasonable, while simultaneously weaving all sorts of folklore, fairy tales and urban legends into the mix. It's also clever in the way that it very naturally reveals aspects to the relationships between characters that serve to later – or sometimes retroactively – explain some of the more questionable decisions they make or attitudes they display. While that may sound like screenwriting 101, it's surprising how many films fail to do this. The Axiom rewards the viewer's attention in other ways as well, with many aspects of the movie that initially feel odd or unnatural receiving reasonable explanations (within the context of the movie) by the end. It's not quite as challenging (or as rewarding) in this regard as, say, something like Session 9, but it does add a nice layer of complexity to the storytelling.
The film's score, by Leo Kaliski, is also quite good. There may be a moment here or there where the music hits an overly familiar beat, but overall it not only fits the movie's tone, but does quite a bit to help set that tone as well.
The only thing that I don't feel the movie quite pulls off – and I'm trying to be vague here, because I feel like the less you know going into this film, the better – is some of the makeup effects work. The gore stuff is very well executed, but some of the other stuff feels like it was crafted with the intention of shooting it in a more… stylized manner. Instead, filmed as it is here, the result is sometimes less than impressive and can fail to make the impact that the movie seems to be implying that it should. And while some of what the makeup effects lack in execution is made up for with the ingenuity and creativity of their design, it's still a bit of a shame when they don't quite pull them off because, aside from a few niggles that I have with the writing, the effects are the only aspect of the film that occasionally fails to live up to the high level of technical proficiency that The Axiom otherwise demonstrates.
- Man, the acting in this movie is really good. The dialogue may stumble once or twice, but these actors always sell it anyway.
- Give back Mia Sara's DNA, Hattie Smith!
- If you're going to put your female lead in shorts this small, I hope you're not sensitive to viewers unleashing a nonstop parade of "Has anyone seen my pants / OH GOD WHERE ARE MY PANTS!" jokes.
- "You just pop this here 'Blair Witch Stick Person / Anarchy sign' sticker up on that there windshield of yours, and them park rangers? Well – heh heh – they won't bother you none, no sir." Hmmmmm…
- The film really is shot amazingly well – better than a lot of mainstream releases. Cinematographer Sten Olson has a real future ahead of him.
- As does writer / director Nicholas Woods, for that matter. Any director who can get this level of quality out of their cast and crew on their first ever film is someone to keep an eye on.
- "I'll make a run for it and get help," says the female lead, and I'm like "Yeah, let her go – she has no pants to weigh her down."
- The gore effects in the movie are both realized and utilized very well.
- Welcome back to horror movies, "I'll be right back" dialogue spoken unironically by and/or to ill-fated characters.
In the end, The Axiom is a solid and entertaining flick that manages to wring a level of quality and originality out of the somewhat tired "Don't Go in the Woods" horror subgenre not seen since 2012's Cabin in the Woods. The cinematography and acting are hugely impressive, it features a nice, unnerving score, the premise is original and captivating, and the whole thing moves at a nice pace that helps keep the film's flaws from dragging it down.
The Dollmaker Short Film Review – Welcome to Heebie Jeebie City!
Starring Perri Lauren, Sean Meehan, Dan Berkey
Directed by Alan Lougher
The loss of a young child drives a mother to take a set of unusual measures to preserve his memory, and all it takes is one call to The Dollmaker.
When the short film by Alan Lougher opens up, we see a rather disturbing image of a little boy inside a casket, and the sound of a grieving mom speaking with an unidentified man in the background – he's requesting something personal of the child to help "finish" his product, and it's not before long that mom has her little boy back…well, kind of. What remains of the child is the representation of his former self, although it's contained within the frame of a not-so-attractive doll, and the boy's father isn't a believer in this type of hocus-pocus (or the price to have this constructed, either). The doll comes with a specific set of instructions, but most importantly, you cannot spend more than one hour a day with the doll, or else you'll go mad thinking that the soul inside of it is actually the person that you lost – sounds reasonable, doesn't it?
Well this is just too good to be true for Mommy, and as the short film progresses, we'll just have to wait and see what happens to her mind – it's ultimately a depressing scenario, but Lougher gives it that creepy feel, almost like visiting a relative's home and seeing their dearly departed pet stuffed and staring at you over the fireplace – HEEBIE-JEEBIE CITY, if you ask me. All in all, the quickie is gloomy, but ultimately chilling in nature, and is most definitely worth a watch, and if I might use a quote from one of my favorite films to apply to this subject matter: "Sometimes…dead is better."
Ultimately chilling in nature!
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Pretty Little Pill Necklace
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Style # VENES30093
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Mixed charms add humor and whimsy to a curb-chain necklace with a tassel. Adjustable length and lobster-claw clasp.
Gold plate.
Made in the USA.
Length: 20-21in / 51-53.5cm
Pendant length: 4.5in / 11.5cm
Gold plate.
Made in the USA.
Length: 20-21in / 51-53.5cm
Pendant length: 4.5in / 11.5cm
Shipping & Returns
Free Shipping Worldwide: No matter where you are sending your order, we offer free express shipping across the globe. Shipping Details
Easy Returns: Because we understand that not every purchase is exactly right, we've made returns easy. With the return form and return shipping label included with every order, customer service calls aren't necessary. And if you're in the USA, returns are free. Return Details
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About the Designer
Venessa Arizaga's passion was ignited during a trip to Puerto Rico, where, immersed in natural beauty and relaxed island culture, she began to make jewelry using shells and colorful silk thread. Her collection was born. Venessa Arizaga jewelry uses mixed media to build witty, unique statement pieces. Says the designer, "I like to think of each piece I create as a treasure and a good luck charm, something special you want to keep close to you to reflect upon good times and evoke your fondest memories."
Pretty little pill necklace
Just as adorable as I expected
Sizing: True to Size / As Expected
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All About Hand Spa
Hand spa basically involves taking good care of the hands. Hand care is something which is mostly neglected, but it can be quite necessary sometimes. Services like manicure also come under this. This service is available in most spas. This can also come under the package of skin care or body treatment. Generally hand and foot spa is included in the same service package. This most definitely improves the skin condition of your hand, making it softer.
Hand spa is done in different methods. The ingredients used in this method can be different. For example honey hand spa is a method in which honey is used for the service. Hand spa at home can also be done. Hand spa treatment at home requires some basic knowledge of the process and the ingredients to be used. Homemade hand spa ingredients can be used.
To save you time and effort, VBooky has come up with a platform which enlists different salons at the same place. You can choose your favorite salon from the list depending on your preference of price and service.


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Mars Curiosity gets down to science
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WASHINGTON Since its dramatic touch down on Aug. 6, the Mars Science Laboratory better known as Curiosity has been checked out by its operators at the Jet Propulsion Laboratory before embarking on an unprecedented two-year exploration of Gale Crater in search of signs of past microbial life on Mars.
For the past six weeks, Curiosity array of sensors, instruments and mobile laboratory have been probing the Martian surface and sniffing its thin atmosphere to determine whether the Red Planet ever provided the conditions required for life to exist.
For example, Curiositys Sample Analysis of Mars (SAM) suite recently analyzed the Martian atmosphere to determine the concentration of methane. The initial results were a disappointment, with Curiositys sensors detecting only trace amounts that could be attributed to factors other than methane-producing microbes.
SAM also found that the Martian atmosphere is mostly carbon dioxide (95.9 percent), with oxygen accounting for only 0.14 percent.
Still, Curiositys cameras have already found unmistakable signs that water once flowed in Gale Crater. And where there is water, there once could have been life.
As Curiosity continues to move slowly across Gale Crater to it ultimate destination, the craters central peak, Mount Sharp, we offer a road show of what this remarkable machine has so far uncovered about Mars.


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Zagreb Founder Institute grad, Festomat, is changing the way Croatians experience events. The startup is transforming the traditional perception of music festivals into interactive and entertaining experience using NFC tickets, wristbands and smartphones. After launching in Zagreb in March of 2013, Festomat has gained some serious traction and is likely on its way to dominating the local ticketing market.
With such rapid (and impressive) growth, Festomat's success hasn't gone unnoticed. The startup has been described as "Silicon Valley - worthy", and has had numerous features in Business.hr, Dnevnik.hr, and many other prominent Croatian media channels. Most recently, netokracija announced Festomat as the winner of the Belgrade Venture Forum Startup Competition. It's reported they were a "wild card" pick by StartLabs incubator in Belgrade, Serbia. Read the full article here.
Amidst the team's busy schedule of pitch events, conferences, and lending a hand to helping out new startup founders, last month, Business.hr stole a moment of founder and CEO, Vladimir Puškaš, time for a quick interview. Puškaš shared how Festomat operates, what makes their service different, and why NFC is the future of ticketing. Click here to read the interivew on Business.hr.
For more Festomat news and updates, like them on Facebook and read more about them here.
Sunday (2017-12-17) is the Final Application Deadline for the Autumn 2013 Zagreb Founder Institute. If you or someone you know could benefit from expert training and feedback to launch a technology startup in Zagreb, then click here to apply today.


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Lester, Ciriaco spark Sox in first spring victory
Lefty ace throws two perfect innings to start game, third baseman chips in two RBIs
By Jenifer Langosch / MLB.com
JUPITER, Fla. -- A pair of perfect innings for Red Sox ace Jon Lester highlighted Boston's first victory of the Grapefruit League season. The Red Sox defeated the Cardinals, 5-3, at Roger Dean Stadium on Sunday afternoon.
Lester threw 24 pitches, 17 of which were strikes, while retiring all six batters he faced. Relievers Koji Uehara and Andrew Miller followed with scoreless appearances.
"Their pitching staff came loaded," St. Louis manager Mike Matheny said of the Red Sox. "We need guys to put together good at-bats. There were some guys who were still a little off, but early on, that's par for the course."
Cardinals starter John Gast served up a pair of runs in the second inning, which the Red Sox began with three consecutive singles. Pedro Ciriaco drove home one run with his bloop single to center. After a walk to Mitch Maier, Gast induced a double play that allowed another runner to score.
Gast, who is likely to start for Triple-A Memphis this season, threw 28 of his 45 pitches for strikes. Tyler Lyons relieved Gast and tossed two scoreless innings. The left-handed Lyons retired six straight after allowing a leadoff single in the third.
Infielder Daniel Descalso put the Cardinals on the scoreboard with a solo homer in the fifth off new Red Sox reliever Joel Hanrahan. Descalso, who is competing for the Cardinals' second base starting job, played third for five innings on Sunday.
The Red Sox answered back with two runs off lefty reliever Sam Freeman in the next inning. Former Cardinals farmhand Mark Hamilton drew a bases-loaded walk, and Ciriaco followed with a sacrifice fly.
The Cardinals cut into that lead with an RBI single by Allen Craig and a sacrifice fly from Adron Chambers in the bottom of the sixth. Both runs scored off righty Andrew Bailey.
J.C. Linares extended the lead for the Red Sox with an RBI single in the eighth, and Rubby De La Rosa shut the door with two perfect innings to end the game.
Up next for Red Sox: The Red Sox will play a pair of 1:05 p.m. ET split-squad road games on Monday. Right-hander Alfredo Aceves will start in Port Charlotte, Fla., in the first of five meetings between the Red Sox and Rays this spring. Further north in Dunedin, Fla., righty knuckleballer Steven Wright will take the mound against the Blue Jays. Allen Webster and Chris Carpenter are scheduled to follow him in that game.
Jenifer Langosch is a reporter for MLB.com. Read her blog, By Gosh, It's Langosch, and follow her on Twitter @LangoschMLB. This story was not subject to the approval of Major League Baseball or its clubs.


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Small Smartphone Case
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Size: please select a size
Style # MCMMM30024
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Monogrammed coated canvas composes this slim MCM smartphone wallet. A wraparound zip opens to a bi-fold interior with 4 card slots, a bill pocket, and an iPhone compartment. Optional wristlet. Dust bag included.
Weight: 10oz / 0.28kg.
Imported, Korea.
Height: 7in / 18cm
Length: 4.5in / 11cm
Depth: 1.5in / 4cm
Weight: 10oz / 0.28kg.
Imported, Korea.
Height: 7in / 18cm
Length: 4.5in / 11cm
Depth: 1.5in / 4cm
Shipping & Returns
Free Shipping Worldwide: No matter where you are sending your order, we offer free express shipping across the globe. Shipping Details
Easy Returns: Because we understand that not every purchase is exactly right, we've made returns easy. With the return form and return shipping label included with every order, customer service calls aren't necessary. And if you're in the USA, returns are free. Return Details
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About the Designer
Founded in Germany in 1976, MCM (Mode Creation Munich) creates timeless pieces reflecting the stylish sensibilities of the well-traveled sophisticate. MCM is also the roman numeral for 1900 and symbolizes the turn of the 20th century, when a sense of discovery and exploration through travel was born. Handcrafted MCM bags and carryalls serve travelers and explorers, sightseers and wanderers, reflecting a confident, cultured aesthetic.
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This is a really cute wallet, can put everything, spacious and nice!
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CornerStone® - Ladies Industrial Pique Polo. CS403
Our hardworking, hard wearing CornerStone® Ladies Industrial Pocketless Pique Polo is built to take on the toughest jobs. This heavy-duty polo excels through 50 industrial launderings. Comfortable and with stain release, this polo has a stylish ottoman tipped collar—making it versatile enough to wear off-site, too.


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Hello guys!
So I'm kinda stuck with these meta-thoughts (thoughts about thoughts). According to buddhism in general, thoughts arise spontaniously, right? It's like, im born in Sweden, and I can change that just as much as I can change the thoughts that arise in my mind?
But even so, budda stated:
"We are what we think, all that we are arises with our thoughts. With our thoughts, we make the world"
Does this mean that I shall say to my mind, no, no, when certain thoughts arises, and try to welcome other thoughts? Maybe my problem lies at the free will question, did buddha say that we had the free will do pick our thoughts and actions or was he deterministic about this? Middle way? But how?
It's like this big contradiction in my mind right now, and maybe I'm just stuck in a non logic or stone-agish thinking pattern. But it feels like such a big contradiction.
It's like when i listen to Sam Harris talk about free will (or read his book). It feels like the same as buddha. First they say that thoughts arises at random and that you shall just let it go. Then they tell you that you are responsible for your actions (and that is indirect your thought). How can we be morally responsible for something like this? When they first stated that we cant help your thoughts.
I'm sure this was a long and boring post but, I really need to get some new ideas/angels to look view this now, I'm stuck.
Thank you..


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WOMENS: Sussex's Taylor heads T20 batting chart24-Sep-2012
The women's Twenty20 international rankings were unveiled today by the International Cricket Council with Sussex's England star Sarah Taylor topping the rankings.
Two days ahead of the Women's World Twenty20, England were boosted by Taylor leading the list and skipper Charlotte Edwards being close behind. Australia's Lisa Sthalekar was the best-ranked bowler.
Taylor, who won the ICC women's T20I cricketer of the year award earlier this month, said: "It's great to hear the ICC is introducing the Reliance ICC T20I player rankings for women. It's another step forward for the women's game and illustrates how more T20 cricket is being played.
"I'm delighted to be number one in the batting rankings and excited that Charlotte Edwards is at number two. I'll be looking to continue my form into the ICC Women's World Twenty20 Sri Lanka 2012."


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Santa Cruz Warriors Single Game Parking Pass - vs. Reno (2/27/2013)
The City of Santa Cruz
Event Details
The Santa Cruz Warriors are the NBA Development League affiliate of the Golden State Warriors, one of 11 NBA D-League teams that has a one-to-one relationship with its NBA parent team. The Warriors are tipping off their inaugural season in Santa Cruz on December 23, 2012, and they are bringing a history of success to Surf City. In their six seasons in the NBA D-League as the Dakota Wizards, based in Bismarck, North Dakota, the team made the playoffs five times, winning the 2007 NBA D-League Championship.
Single game parking passes can be purchased for all regular season home games for parking of 1 vehicle in the designated lot for the game date purchased. You may purchase a parking pass at either a premium lot (3 blocks from arena) or a standard lot (6 blocks from the arena). Please be aware that these passes are limited.
Parking at your designated Lot/location will be available 2 hours prior to and 30 minutes after the published game start time. Parking permit holders should present their pre-printed parking pass to the attendant upon entering the Arena parking lots. There is no tailgating allowed.
Lot Map
Standard & Premium lots in proximity to Kaiser Permanente Arena
140 Front Street
Santa Cruz,
The City of Santa Cruz
The City of Santa Cruz operates the parking operations for every Santa Cruz Warrior home game.


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ENGLAND: Wins for both the Men and Women today15-Feb-2013
There was success for both the England Mens and Womens teams this morning with Sussex's represented in both matches.
Luke Wright helped England to a crushing ten-wicket victory over New Zealand in Wellington, although the blistering form of both Michael Lumb and Alex Hales denied Wright a chance to impress with the bat, as they ensured they reached 143 without loss inside 13 overs.
In Mumbai, England's Women sealed a third place finish in the World Cup with a four-wicket win, also over New Zealand.
Sussex's Holly Colvin (3 for 31) and Arran Brindle (2 for 38) helped restrict the Kiwis to 220 for 8 from their 50 overs whilst knocks of 28 from Sarah Taylor and 27 from Brindle supported captain Charlotte Edwards, whose unbeaten century saw England reach their target with three overs to spare.
Image: Luke Wright celebrates with Stuart Broad in Wellington today (Getty)


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Cancer is caused by changes (mutations) to the DNA within cells. The DNA inside a cell is packaged into a large number of individual genes, each of which contains a set of instructions telling the cell what functions to perform, as well as how to grow and divide. Errors in the instructions can cause the cell to stop its normal function and may allow a cell to become cancerous.
A gene mutation can instruct a healthy cell to:
These mutations are the most common ones found in cancer. But many other gene mutations can contribute to causing cancer.
Gene mutations can occur for several reasons, for instance:
Gene mutations occur frequently during normal cell growth. However, cells contain a mechanism that recognizes when a mistake occurs and repairs the mistake. Occasionally, a mistake is missed. This could cause a cell to become cancerous.
The gene mutations you're born with and those that you acquire throughout your life work together to cause cancer.
For instance, if you've inherited a genetic mutation that predisposes you to cancer, that doesn't mean you're certain to get cancer. Instead, you may need one or more other gene mutations to cause cancer. Your inherited gene mutation could make you more likely than other people to develop cancer when exposed to a certain cancer-causing substance.
It's not clear just how many mutations must accumulate for cancer to form. It's likely that this varies among cancer types.
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text: The stunning Inspiration Falls Wall Water Fountain by Adagio is sure to be the focal point of your home or office. Let the tranquil soothing water put your mind at ease after a long day. The Inspiration Falls Wall Water Fountain is available with round corners or square corners based on your preference. The Inspiration Falls Wall Water Fountain features a brown rainforest marble slate face with a blackened copper finish.The Inspiration Falls Wall Water Fountain comes complete with polished river rock, halogen lighting, and pump. On/Off pull chain allows you to run lights only, water only, or water and lights together. Dimmer Switch allows you to adjust the lighting to produce the desired ambiance. All the slate stones are specially quarried and shipped from India. The slate stones of India are renowned worldwide for their unique beauty and elegance. For all the fountains in this series, each slate stone is hand cut and its edges are chiseled to perfection, making your fountain a one-of-a-kind masterpiece. All fountains come with the pumps necessary for each model. Adagio water features have one switch that controls the lights and the water pumps. Comes with a dimmer to control the amount of light on the water feature. Water tight tray liner - heavy duty tray liner is water tight, double tested, and will not leak or deteriorate over time. Superior water distribution system - water flows smoothly and will not clog or spray. Each fountain is shipped with an EZ installation bracket for ease of installation. Each fountain comes with step-by-step instructions and maintenance video on DVD.


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GUERNSEY: Dave Brooks joins Guernsey Cricket Board17-Dec-2012
Sussex CCC is pleased to confirm that their departing Chief Executive, Dave Brooks, has been appointed to the Board of Guernsey Cricket.
Over the last few years, the relationship between Sussex Cricket and the Guernsey Cricket Board has gone from strength to strength
Led by Sussex Academy Director, Keith Greenfield, the two bodies have worked to develop cricket on the Island, and with good success as Guernsey now sit just outside the World Top 30, with a number of young Guernsey players now taking part in the County Age Group programme.
In 2013, the Guernsey age groups will start to join the Sussex Cricket Board Area programme and by 2014 it is envisaged they will be full participants.
Speaking about his appointment, Dave Brooks, said, "I am delighted to join the Board of Guernsey Cricket. The passion for the sport on the Island is huge, and the progress made in the last five years significant and something to build on. The Sussex partnership remains key to that development and I hope I can use my experience to make the most of the opportunity that that brings."
Chairman of Sussex Cricket, Jim May, added, "We are very pleased about the progress of the partnership between Guernsey and Sussex. It is great news that Dave Brooks will continue to use his expertise to the benefit of both parties."