text:
The difference between 'How do I manage your decline?' and 'How do I manage your condition?'
There's a stark reality between 'How do I manage your decline?' and 'How do I manage your condition?'
The sooner a long-term condition is detected, the better it can be managed. This is a key reason why Birmingham CrossCity CCG is using Vision Outcomes Manager across every GP practice in its area to encourage earlier diagnoses and consistent care for its population.
Birmingham CrossCity CCG commissions healthcare services for a population of around 742,000 people - the fourth largest in England. It has 115 member practices with an equal split using Vision, SystmOne and EMIS systems. Vision Outcomes Manager integrates with all of these systems. It allows the CCG to write its own local pathways and push them to practices where GPs, nurses and Healthcare Assistants can be prompted when a patient meets the trigger criteria, and then guided through preferred local policies.
Screening Success
Ciaron Hoye, Senior Information Officer for the CCG, explains how Vision Outcomes Manager has helped the CCG to find patients with Atrial Fibrillation (AF); "We knew that our AF prevalence was lower than comparable places, so we created a screening pathway that prompts when at-risk patients are in attendance and suggests that basic tests including pulse and an ECG should be carried out. So far we have screened 37,000 patients and as a direct result of the Vision Outcomes Manager pathway we have identified 200 additional patients that have AF. These patients are now receiving appropriate advice and treatment for their condition. Without the pathway their AF would have remained undetected."
Other pathways being used by Birmingham CrossCity CCG include NHS Health Checks and dementia screening.
Ciaron is now updating the AF pathway so it includes role-specific prompts; "We have tailored our AF prompts so each person is only prompted for the work they can do. For example only phlebotomists will see prompts for bloods, nurses will be prompted for the tests they can do and GPs prompted for medication reviews. This is important because we're not wasting anyone's time by asking them to do things they can't do, and it makes the pathways more effective with fewer prompts. People are more likely to follow them if they are appropriate to the individual."
Birmingham CrossCity CCG has taken on co-commissioning arrangements for 2015/16 and Ciaron plans to use Vision Outcomes Manager to manage and monitor commissioned services; "Our practices have a lot of ancillary systems in place at the moment, which compounds issues and slows down the core clinical systems. I don't want eight or nine systems. I want to ratify this so we have a unified single prompt at practices for QOF, DES, LES and locally commissioned services. Vision Outcomes Manager gives us the platform to combine prompts from various pathways into a single pop-up. This is an example of the value-based commissioning model that HSCIC are talking about, looking at patient journeys longitudinally rather than dealing with particular elements in isolation."
Recall revolution
Ciaron can also see how Vision Outcomes Manager can make recalls more efficient and effective; "We can build recall logic into our pathways so letters are personalised for each patient. For example the diabetes recall letters will have three different opening paragraphs for different states of diabetes control. We are also going to combine recalls starting with COPD and asthma so each patient is only called once for respiratory recalls."
The CCG will shortly start to use a centralised reporting dashboard that will provide near real-time interactive analysis of pathway utilisation. Ciaron explains how this will fully release the potential of Vision Outcomes Manager; "The reporting dashboard will let us see how effective our healthcare services are and adapt the pathways quickly if we need to. It will also give us the information to spot non-compliance earlier. This will mean we can say that we've noticed a practice hasn't done something and offer to help instead of realising when it's too late and telling them they didn't do it."
Getting patients involved
Ciaron also wants to get patients more involved; "We're thinking about how we can give patients access to pathways in a waiting room. It's technically possible to let patients check themselves in with an app on their smartphone. If we know they've arrived we can ask them to answer some questions relating to their condition, such as Asthma, while they wait. This makes use of the patient's waiting time and frees up consultation time for clinical conversations. If we know which patients are in the waiting room we could also target electronic waiting room media to them, such as showing Urdu or Polish subtitles or content relating to particular conditions."
With Vision Outcomes Manager the CCG has already started to make the difference between 'How do I manage your decline?' and 'How do I manage your condition?' So far, they have only scratched the surface of the potential it has to offer.
Click here to read more about Vision Outcomes Manager


text:
Tix & Venues
Ticket and Venue Information
How To Get Your Tickets!
Tickets and Passes for all TOsketchfest events are currently available for purchase online only. (In-person and telephone sales will be available starting on February 21, 2017)
Advance Box Office Hours: Daily from February 21st to March 12th: 12 to 5pm
Venue box offices will be open 2 hours prior to each venue's first start time and half hour after the final show begins.
The Advance Box Office is located at The Theatre Centre 1115 Queen Street West, Toronto, ON M6J 3T4.
Click on the "Buy Tix" icon or the "Tickets" box on the right to find the online box office.
Tickets are also available at the festival Venues on show nights. Venue box offices open 2 hours prior to the first show of the night in the venue.
The Theatre Centre
The Franco Boni Theatre & The BMO Incubator for Live Arts
1115 Queen Street West, Toronto, ON M6J 3T4
Venue is fully accessible. Venue is licensed, with snacks available for purchase.
Green P lots and street parking available near the venue, but parking is limited.
Taking transit is advised.
Closest transit: Queen Street Car/Ossington or Dufferin Bus
Comedy Bar Main / Comedy Bar Cabaret
945 Bloor Street W, Toronto, ON M6H 1L5
Venue is not accessible (flight of stairs down from street level). Venue is licensed, with full menu available. Green P lots and street parking available near the venue.
Closest transit: Ossington Subway.
Randolph Theatre
736 Bathurst Street, Toronto ON M5S 2R4
Venue is fully accessible. Venue is licensed, with snacks available.
Green P lots and street parking available near the venue.
Closest transit: Bathurst Subway
1150 Queen St W, Toronto, ON M6J 1J3
Venue is not wheelchair accessible. Venue is licensed, with a full menu available.
Green P lots and street parking available near the venue, but parking is limited.
Taking transit is advised.
Closest transit: Queen Street Car/Ossington or Dufferin Bus
Ticketing Policies
- All ticket sales are final. No refunds are permitted; however, you may exchange the value of your ticket for another TOsketchfest event if you contact us by email at least 24 hours BEFORE your original event starts.
- Latecomers will be admitted at a suitable break in the performance. If you arrive late to an assigned-seating show, you may not be seated in the seat you have selected.
- Venue box offices open 2 hours prior to the first performance of the evening.
- Ticket fees are between $2 and $4 per ticket depending on the ticket price for all tickets purchased online or by credit card.
- All programming is subject to change without notice.
Accessibility for Persons with Disabilities:
Service Animals, Assistance Devices and Support Persons are welcome in all our public spaces (Support Persons accompanying a person with a disability are entitled to a 50% discount on ticket prices. Contact the box office by email, phone or in person to access this discount). We are happy to provide information through alternate communications methods upon request.
Email firstname.lastname@example.com or call 647-505-1050 for information about accessibility at TOsketchfest, or to notify us of your needs before you arrive at the festival. Notices of disruption of accessibility services will be posted here and through Facebook and Twitter.
We offer great group discounts for parties of 20 or more at all TOsketchfest shows, including reserved seating for your group. Groups of 10-19 receive reserved seating and reduced ticketing fees. For more information about bringing a group, click to view our 2017 Group Sales Information or email firstname.lastname@example.com to get the conversation started!
TOsketchfest shows are created for an adult audience. Content may include some dirty language, suggested sexual content, suggested mild drug use and/or adult themes. While we are able to admit comedy lovers of all ages, parental discretion is advised for audience under 18.
*Players at The Drake Hotel is a 19+ event
A Note About Comedy Bar Groupon/Living Social Vouchers:
Groupon, Living Social and other group buy vouchers for Comedy Bar are not valid for TOsketchfest events.

subset: commoncrawl


text:
NEW YORK (AP) - An ice cream truck parked in front of a junior high school was offering up cocaine and marijuana along with the soft serve, police said.
A police search of the vehicle uncovered a loaded pistol along with the drugs, police said Friday after arresting 26-year-old Jermaine Jordan.
Jordan was arraigned on charges including criminal possession of a weapon near a school and criminal sale of a controlled substance near a school.
There was no listed number at Jordan's address.
It was not immediately clear whether he had a lawyer.
The school, J.H.S. 008, is in Queens.
© 2017. All Rights Reserved. | Contact Us


text:
Jihadi John unmasked: ISIS release pics of smiling killer in Syria posing with AK-47
VILE British ISIS executioner Jihadi John posed grinning in army clothes wielding an AK-47 before he was picked off by an air strike last year.
The sick jihadi killer, responsible for butchering Brit hostages Alan Henning and David Haines, died on November 12 when a US missile took him out as he climbed into a car.
But before his demise, the Londoner, whose real name was Mohammed Emwazi, was snapped behind the veil he hid behind in death videos.
The bearded terrorist, one of several Britons to join ISIS in Syria, points an AK-47 into the air while wearing a army green T-shirt.
Jihadi John was killed just a day before ISIS launched the deadly wave of attacks in French capital Paris, which left 130 dead.
The militant was six years old when his family moved to London from Kuwait and grew up in North Kensingto.
Intelligene chiefs had tracked him since 2009, but he slipped out of the UK in 2012, and after reaching Syria, became ISIS' executioner in chief.
The US military said in November that it was 'reasonably certain' Emwazi had been killed in an airstrike, with the jihadi death cult confirming it a few weeks ago.
Emwazi's obituary, published in ISIS' online magazine Dabiq last week, praised him for allowing an injured jihadi to "use" a female sex slave he had been given as a gift.
In a video released earlier this month, Jihadi John's de-facto successor Siddartha Dhar appeared in a video featuring the killing of "five UK spies" in which he addressed PM David Cameron.


text:
Help CHUM And Adopt A Backpack To Help A Student With School Supplies
CHUM is looking for your help again this year to fill backpacks with school supplies for kids. The thinking is, when kids have the supplies and are ready for school without the stress it puts on parents and familes that can't afford it, the kids are more open to learning. They feel a pride in themselves.


text:
Re: Samuel Puryear in France
In reply to:
Samuel Puryear in France
Susan Cole-Smith 7/01/07
My father has done quite extensive research over the past 20 years. We are also related to Samuel Puryear. You can email me at firstname.lastname@example.com and I'll forward your email address to my father who can respond to your email about any information he may have.
I remember meeeting one Puryear on this website I think his name was John PUryear and he looked like one of my family members. It was the craziest thing. Anyway I'll look for your email. Melissa Puryear


text:
Let out the scientist inside you and let curiosity consume you—all of that made possible by Catalyst Frame Microscope. This is not your ordinary and boring microscope. For starters, it turns your smartphone/tablet into your very own and portable microscope allowing you to see objects that is too small for the naked eye. And did I mention it fits quite incredibly inside your pocket?
This is your classic, bulky, and not-so-handy microscope on the left, and your innovative and portable Catalyst Frame on the right. The physical difference is very significant, but the Catalyst Frame maintained the powerful 30/50/170 or 30/170/340 magnification features of the regular sized microscope. So how does it work? The Catalyst Frame is basically compatible to any smartphone or tablet with an auto-focus camera feature. Be it a budget or an expensive mobile device, this mini microscope turns your phone/tablet into something remarkable.
A shocking new addition adds to the list of notable smartwatches. The latest contender in the battle between the best wearable tech comes from one of the most celebrated and renowned timepiece manufacturer, Casio G-Shock.
Its latest addition, the GB-X6900, is equipped with top class functionalities that matches even that of the leading smartwatches in the markets today. Although it has been badgered intensively and labeled as a mere "watch-with-certain-features watch" rather than to be called as a smartwatchbecause apparently, it does not showcase its own operating system and does not have a touchscreen capability, the GB-X6900 is still a watch that you should look out for. In my opinion, those are just luxury additions and not a smartwatch requirement. LED technology installed in a smartwatch compromises its own battery life. Smartwatches with this technology can last up to hardly even a week. While on the other hand, the GB-X6900 is juiced up to last up to approximately 2 years of battery life. What would you rather choose? A smartwatch with all visual works? Or a watch that delivers just as much but with a longer battery life?
If this was a battle between toughness, surely Casio G-Shock's GB-X6900 watch has the upper hand. Coated with urethane resin and a shock-proof engineered structure, the GB-X6900 is tough enough to survive the rigors of today's outdoors. Not even a short free fall can stop this watch from ticking. If that does not get you amazed, how about a 200 meter water resistance? If toughness was the game, the GB-X6900 will clearly bag the award for the most outstanding display of durability under the smartwatch platform. Truly, Casio G-Shock, have lived up to their name for creating a watch that never breaks.
So what else is in store for you under this great timepiece from Casio G-Shock? As I've indicated earlier, it is equipped with top class functionalities that provide its users added convenience. One of the major and notable features is the watch's notification capability. The watch alerts you of incoming calls, text and even emails. Plus, in addition, the watch can also remotely control your smartphone's media. Making use of the watch's physical buttons, which are located at the side of the watch's body, you can now play, pause, adjust the volume and play the next track on your playlist. These controls can be personally customized by the use of the G-Shock+ app available in both the Apple App Store and Google Play. The G-Shock+ app is also an essential part in the watch and smartphone pairing. Plus, the app allows you to execute various commands to fully take control of your watch's operations. One more surprising feat is the Phone Finder feature. With a simple button operation, the watch signals your paired smartphone to produce a beep even when it is on silent mode. Locating your smartphone is now made simple minus the ruckus and rummage and not to mention your mini heart attacks whenever you lose sight of your phone.
The downside is the compatible device issue. Currently, it only has a handful of smartphones to pair up with. The short list of phone models includes some devices from Apple and Samsung including the latest Samsung Galaxy S5 and the Apple iPhone 5S. However, there are rumors that Casio G-Shock will be releasing a new model for the Bluetooth watch series. The said model is rumored to be compatible with other noteworthy smartphones such the HTC One M8 and various mobile units from other leading mobile brands. With this move, Casio G-Shock may bring more consumers into the G-Shock hype promoting better sales and bigger impact on the watch's popularity over tech-savvy people. As we all know, G-Shock watches' looks, durability and supreme functionalities stood the test of time. With that being said, they earn the right to be labeled as a timeless strap on timepiece. And now equipped with the technology that copes up with the latest trends and innovation, Casio G-Shock's Bluetooth watches can be considered as a worthy competitor in the pool of various smartwatches as it rivals their innovative features, design and of course their durability rating.
The Casio G-Shock's GB-X6900 is really something to look out for. Exemplary ratings on all aspects plus a well-known company as their manufacturer, the GB-X6900 has the ability to create its own hype and climb up to the top. Knocking all of its competitors along the way as it proves to be deservingly seated on top of the list.
People love their gadgets and will do everything to protect them to make them look cool and new as if they just came out of their boxes. Although some might think that these cases are only for meticulous people who only care about keeping their phone pristine, I guess there's more to it than that. One possible reason is because they want to invest on these kinds of high-end devices.
Who could have imagined that Apple would release a cheaper iPhone? Most people—if not all—are well aware that the iPhone Generations sure do cost a real pretty penny, not until the release of iPhone 5c. Or, would you rather really think that the 'C' in iPhone 5c really stands for "cheap"? Let's find out.
What makes this handset device stand out is because it comes in various funky shades—all intended to boost the aesthetics. It comes in white, red, yellow, blue, and green. So, if ever you're going to choose phone cases for iPhone 5c, your choice of designs would then be limited to clear cases so as to not counter the style or the color it flaunts—or you could at least find some swanky iPhone 5c cases that could let you mix and match with colors. And with that being said, the 'C' would definitely make a stand for "color". Is this yet another reason to love iPhone? It is quite more engaging and delightful, I say.


text:
CAVU Cellars
Contact Information
- Address
- 175 E Aeronca Avenue
Walla Walla, WA 99362
- Phone
- Phone
- Web
- www.cavucellars.com
- Wine Tasting
- Tasting offered: Yes
- Mon-Sun: 11:00am - 5:00pm
- No tasting fee for members and guests. Private Tastings with the Winemaker by Appointment.
Winery Photos
Be the first to upload a photo!
ActionsReview Winery
Upload Photo
E-mail Winery
Map Near CAVU Cellars
Directions to CAVU Cellars
Winery Journal
Be the first to review this winery!
Add to the Winery Journal
Write a review today! Register now (free) or login to share your tasting experiences!
Wineries / Vineyards Near CAVU Cellars
Kontos Cellars - Walla Walla, WA - 0.0 miles
Corvus Cellars - Walla Walla, WA - 0.0 miles
Ash Hollow Winery - Walla Walla, WA - 0.2 miles
Ensemble Cellars - Walla Walla, WA - 0.5 miles
View more Washington Wineries
View more American Wineries
This winery information last updated: Jul 14, 2015


text:
Birdy Stainless Steel Wood Knife Combo set of 8 worth Rs 1499 at Rs 359 Flat 77% off from Pepperfry
Pepperfry offers a deal of Birdy Stainless Steel Wood Knife Combo set of 8 Rs 359. Sleek in design and perfect in functionality, this 8 piece Knife Set from the house of Birdy would take care of all your essential kitchen needs. With a durable stainless steel material used in its making, this set comprises a Cleaver knife 10 x 3 inches, Chef knife 13 x 2 inches, Bread knife 13 x 1 inches, Boning knife 11 x 1 inches, Fruit knife 8 x 1 inches, Magnetic Force Grind Stick 12 inches, Kitchen scissor 8 x 3 inches, and a Wooden block 8 x 4 inches.
Click here to Buy Birdy Stainless Steel & Wood Knife


text:
Results 1 to 3 of 3
Thread: Totally Lost VBA code
04-14-10, 04:48 #1Registered User
- Join Date
- Jul 2008
- Posts
- 11
Unanswered: Totally Lost VBA code
Does any body faced with this problem:
Already my second client reported this: a morning comes up with problem that they Access database app does not work by showing error:
"The expression you entered has a function name that Microsoft Office Access can't find."
When I open up them to view the code I see that all my VBA code are gone - nothing under forms, modules are listed in main window, but not available in VBA editor.
What could be a problem?
Are there any solutions to avoid this?
Both of clients are keeping their databases on network share.
One reported that they have some server restart in last night. If it (db) has open, could it cause such problem.
Another reason that I could guess is that database is 2003 format but users are working in 2007.
Thanks in advance and looking forward,
04-14-10, 21:48 #2Moderator
- Join Date
- Dec 2004
- Location
- Madison, WI
- Posts
- 3,928
Usually when vba code mysteriously dissappears, there's a corrupt form or other problem and the database needs to be compacted/repaired.
The error you indicated is usually caused by:
1. A field is named with a reserved name (ie. a field named: Date, Table, Field or other reserved name.)
2. A missing reference which would cause other reference not to load and produce the error you indicated.
From testing 2003 mdbs with some users opening it with 2007 and others with 2003, I've had some problems where once a user opens the mdb in 2007, it becomes problematic for the 2003 users to then open. Depending on the code/functions/modules involved, there are many possibilities which is difficult to say what is causing your specific problem.
Last edited by pkstormy; 04-14-10 at 21:51.Expert Database Programming
MSAccess since 1.0, SQL Server since 6.5, Visual Basic (5.0, 6.0)
04-15-10, 02:37 #3Registered User
- Join Date
- Jul 2008
- Posts
- 11
While it could be the reason 1 (I have some fields named Name, Description also in second case Date), I doubt for it, because the problem appears sporadically. I.e. users work normally to the end of a day, then in next morning on next open the problem appears.
I never got that problem on my PC.
The second reason also - I had already such problems, but in that cases I am getting another error about missing references and database simply does not loads, but VBA code stay in their places.
Last edited by janeks_k; 04-15-10 at 02:42.


text:
We Need to move from Mandela's era of reconciliation to economic justice," says South Africa's third largest party, the Economic Freedom Fighters (EFF), in commemoration of the 2016 reconciliation day.
Releasing a statement to commemorate the event, the party leader, Julius Malema did his usual annual public charge by reminding party members and the entire citizens of South Africa of the need to move on from just reconciling to seeking economic justice for the sake of the country's future.
"On this Reconciliation Day' we reiterate that the most important and lasting solution to the colonial relations and anti-black racism that characterises South Africa is the radical reorganisation of property relations in line with the EFF seven cardinal pillars which include' amongst others' land expropriation' nationalisation of mines and banks and free quality education'" the EFF said.
Read Also: Good News! Home Affairs Department To Save Lesotho Illegal Immigrants
Further in its message for the day, the party said that 22 years into democracy' "Africans remain targets of despicable racism motivated by the fact of white racism".
"Black people remain a hated and despised people' dispossessed of land and any grounds to call this country their home. Nowhere is the evidence of hatred and despise evident than in the social media incidences like that of Penny Sparrow or in the Coffin Assault case.
"As blacks we remain a defeated people who live on their knees bagging (sic) for existence from the white supremacist driven capitalists'
"We believe it is time the humanity of black people is elevated without any apology by implementing the demands of the African revolution for land expropriation. Any conception of humanity that is not based on material access to the means of subsistence is false and demonic," says the EFF as it points out that the dominant idea of reconciliation that has been in function since 1994 is complicit with the dehumanisation of blacks because it does not demand the return of the land.
Without economic freedom' our democracy is destined to shatter. The only true reconciliation that is necessary is where we reconcile our people to the means of production' in particular the land; only then can we enjoy genuine social cohesion based on mutual respect and friendship' the EFF reiterated.
The reconciliation Day, which came into effect in 1994 after the demise of apartheid, is a day mapped out to reconcile national unity for the country. The date was chosen because it was significant to both Afrikaner and African cultures. Government chose a meaningful date for both ethnic groups because they recognize the need for racial harmony.
This year's commemoration builds on the 60th anniversary of the women's March to the Union Buildings in 1956.
It commemorates the bravery of women in 1957 in Zeerust, who revolted against the hated pass laws in the villages of Dinokana, Lekgopung and Motswedi.
Read Also: Doctors Asks Zuma To "Just Take A Small Break"
Zuma is also expected to lead the reconciliation day celebrations in Gopane near Zeerust in North West on Friday amid shocking pockets of racial tension in the country.
"We salute the women of Gopane village in Zeerust who organised a march against pass laws, also in 1957. Their actions illustrate the active participation of women in the struggle for liberation, not only in urban areas but in rural areas as well. This serves as an inspiration as we continue building a new nation, founded on the values of human rights, justice and equality," Zuma said ahead of the celebration.


text:
|10 Jun 2011
Vista x64 / 7 X64
Thanks for the update, sadly your first two links lead nowhere.
1.) The disk can be repartitioned.
|My System Specs
|Thread Tools
|Similar help and support threads
hidden partition
I had installed for the first time Windows 7 Home Premium 32 bit. As I know this software is creating a hidden partition of 100 MB. I wish to know if such a partition is saved on the hard-disk. According to the Disk Management, as shown in the attached image, there is no partition shown. In...
|Installation & Setup
Windows 7 Hidden Partition
Hi. I don't see any hidden partitions neither in "Disk Manager" nor in "MiniTool Partition Wizard Home Edition". It turns Windows 7 may don't create a hidden partiton? And use for BOOT, bootmgr and System Volume Information the same partition as for Windows dir? And what does it depend: create...
|General Discussion
Windows lost partition letter and don't recognize format partition
Hi, I have a question. I formatted a partition of my harddrive but in the end not only a partition was formatted but the next partition also was gone. Meaning: the data is still there, but the NTFS partition isn't recognised anymore by Windows, and in diskmanager the space is now ready to...
|BSOD Help and Support
Partition Hidden/inacessible.
Partition Hidden/inacessible First things first: I already now what my problem is: my partition doesn't have a letter assigned. But my second problem is that I CANT assign a letter to that partition. Here is what it looks like when I go to Computer -> Manage -> Disk Management and try...
|General Discussion
partition table issue - win7 hidden partition formatted
Hi friends. I just encountered a serious issue. I was about to reinstall Win 7. I used a tool in Hiren Boot CD and formatted c:, and then i accidentally formatted the 125MB partition created by win 7. my HDD was partitioned as C, D, E, F. now i can access only C and D, E is shown as RAW...
|Installation & Setup
200 MB Hidden system partition
https://www.sevenforums.com/general-discussion/353-your-win7-install-experience.html On reading the above post I decided to dig a bit deeper as I could not explain why Windows seven sometimes makes a 200 mb Hidden System Partition. This is what I found; How to Avoid 200MB Hidden System...
|Installation & Setup
|Our Sites
|Site Links
|About Us
|Find Us
Windows 7 Forums is an independent web site and has not been authorized, sponsored, or otherwise approved by Microsoft Corporation. "Windows 7" and related materials are trademarks of Microsoft Corp.
© Designer Media Ltd
All times are GMT -5. The time now is 01:18.


text:
Tags: amateur jerking
WIN 20170926 18 22 22 Pro.mp4
Tags: gays hd
Jav Babe S Fun Lesbian 22 22 asian cumshots asian swallow japanese chinese
Tags: asian babes chinese cumshots funny japanese lesbians
Jav Babe S Fun Bondage 22 22 asian cumshots asian swallow japanese chinese
Tags: asian babes bondage chinese cumshots funny japanese
Jav Babe S Fun Bondage 22 22 bdsm bondage slave femdom domination
Tags: asian babes bdsm bondage domination femdom funny
Kevin takes his hard cock and enters the rectum of Mateo
Tags: anal ass bedroom twink
Watch as Kevin Nash he jerks his 8 inch cock, enjoying
Tags: cumshots emo gays hd masturbation solo twink
Gay cock After Kevin was finished, Diesel dreamed to take a
Tags: amateur blowjobs gangbang gays group sex twink
22 shy girlfriend put cock inside
Tags: babes girlfriend indian pussy shy tits
Jav Babe S Fun Lesbian 22 22 lesbian girl on girl lesbians
Tags: asian babes funny lesbians
22 cute indian girl sucking big cock
Tags: big cock blowjobs cute indian sucking
22 Year College Slut Does Her Make Up For Fat Cock
Tags: amateur busty coed college college girl fat cock natural boobs
cm mica
Tags: black blowjobs cum ebony oral
Tags: gays
Passion - MEN.CM
Tags: anal ass blowjobs deep throat gays kiss oral
Tags: amateur bdsm gays toys
23 cm toy
Tags: amateur toys
24 cm cum show
Tags: cum
21 cm of pleasure
Peehole record 35 cm
Tags: amateur
Penis record 72 cm
Tags: fetish
CM webcam show Feb 20
Tags: big tits webcams
5 cm plug in ass
Tags: ass
TrafficHolder.com - Buy and Sell Adult Traffic|Trafficshop.com - Let your business grow|Contact Us|Webmaster
All content, including images, text, graphics, video and audio content contained in the website is protected under the laws of copyright, owned or under license to company or its designees,and represents proprietary and valuable intellectual property.
Contact Webmaster 18 U.S.C. 2257 Record-Keeping Requirements Compliance Statement
Powered by Stream Rotator


text:
Andala Ramudu Trailer (2006)
11 August 2006 Drama, Romance, Foreign 150 mins
Andala Ramudu is a Telugu film released on August 11, 2006 starring Sunil and Aarti Agarwal. This film was directed by P Lakshmi Narayana and produced by NV Prasad and Paras Jain. This movie is the remake of Tamil film Sundara Purushan starring Livingston and Rambha.
Watch the official Andala Ramudu 2006 trailer in HD below or find more Andala Ramudu videos on Vidimovie.


text:
Microsoft System Center Configuration Manager 2007 Administrator's Companion Mixed media product
by Steven Kaczmarek, Microsoft System Center Team
Get the comprehensive, one-volume reference for administering System Center Configuration Manager 2007.
This ADMINISTRATOR'S COMPANION delivers all the information you need to plan, design, deploy, and manage mission-critical software updates-and help maximize your organization's productivity.
Drill into the features and capabilities for change and configuration management for Windows-based desktop and server systems, and use easy-to-follow procedures, practical workarounds, and key troubleshooting tactics for everyday, on-the-job results.
The author, a Configuration Manager 2007 expert who's written extensively about the technology, provides in-depth information for remotely installing, administering, diagnosing, and troubleshooting applications; deploying patches; monitoring system usage; and tracking assets-must-know details to help protect and optimize your technology investment.
The companion CD features a fully searchable eBook and job aids. For customers who purchase an ebook version of this title, instructions for downloading the CD files can be found in the ebook.
- Format: Mixed media product
- Pages: 896 pages
- Publisher: Microsoft Press,U.S.
- Publication Date: 01/02/2008
- Category: Enterprise software
Free Home Delivery
on all orders
Pick up orders
from local bookshops


text:
Whiplash (cont.)
Whiplash Treatment
The medical treatment for whiplash depends on the severity of the injury. Severe neck injuries associated with bone or spinal cord damage may require surgical intervention. Less severe injuries are often limited to soft tissue injuries (muscles, ligaments, tendons) and treatment is directed at symptom relief.
Your doctor may prescribe a treatment plan including:
Medically Reviewed by a Doctor on 11/17/2017
Medical Author:
Medical Editor:
Next Page:
(Page 5 of 7)
Must Read Articles Related to Whiplash
Muscle Strain Muscle strain or muscle pull or even a mus...learn more >>
Neck Strain The portion of the spine contained within the neck is referred to as the cervical spine. That's the site for injuries known as learn more >>
Patient Comments & Reviews
The eMedicineHealth doctors ask about Whiplash:
Pain Management Resources
Featured Centers
Health Solutions From Our Sponsors
Read What Your Physician is Reading on Medscape
Cervical Sprain and Strain »
Cervical strain is one of the most common musculoskeletal problems encountered by generalists and neuromusculoskeletal specialists in the clinic.


text:
The Food Section
of the Washington Post
Wednesday, July 29, 2009 1:00 PM
Free Range on Food is a forum for discussion of all things culinary. You can share your thoughts on the latest Washington Post Food section, get suggestions from fellow cooks and food lovers, or swap old-fashioned recipes the new-fashioned way. They were online Wednesday, July 29 at 1 p.m. ET.
Bonnie Benwick: Hi everybody. It's the Food section, reporting for our favorite hour of the week. Figured out where your next crab cake might come from? Jane Black wants to know (but I don't think she'll be enjoying any more of them anytime soon). Did Robin Shulman's piece on the screening of "Julie and Julia" get you psyched for the movie's opening next week? And that Ezra Klein, cutting back on his consumption of red meat...does he mean the good locally grown stuff, too?
Editor Joe's on assignment (read: working vacation) but we've got the fabulous cookbook author and vegetable expert Deborah Madison with us today, to take questions on cooking corn or just about anything, really. She's the best -- and already on the job.
A few cookbooks for giveaways at the end of the chat, which we will reveal, maddeningly, at the last minute. If you're chosen as a winner, be sure to send your contact info to email@example.com.
Washington, D.C.: A new romantic interest is cooking for me tomorrow night -- chimichurri flank steak, I'm told. I want to contribute something veggie-oriented, healthy and fresh, that could be a side-dish. Doing a basic Web search came back with beans and rices, but I would want them relatively authentic and not quite so heavy. Suggestions and recipes are appreciated. Thanks!
Deborah Madison: One way I like to have black beans is to cook them simply with a little onion and bay, then spoon them over rice that's cooked in coconut milk with a pinch of saffron and turmeric. While it's cooking, slice a red onion into rounds and toss it in white vinegar (your choice) to make them scarlet and mild, and use them to garnish the black beans and yellow rice. It will be good with the chimichurri sauce and pretty, too. But you might want to add some sliced tomatoes to the plate too, for something cool and fresh.
Pumpkin Muffins Pumpkin Muffins: What is the status?
Leigh Lambert: At long last we will unveil the pumpkin muffin-wanna-bes in my Flour Girl blog post tomorrow. It will be up first thing in the morning. Hold on, only a few more hours.
Risotto: I bought some arbarito rice and a box of vegetable stock. Now what do I do? All I know is that the stock has to be added in slowly and the mixture has to be constantly stirred. But do I have to saute the rice first and when do I add in the veggies? Could you please give me a step by step instructions for a first-timer? Also, what (no-meat) dish do I serve with risotto to make a full meal?
Jane Black: The basic technique for risotto is to heat up some butter or oil in a pan, then gently toast the arborio rice. (This should take about three minutes.) Then you slowly ladle in one cup of broth at a time, waiting and stirring until all the liquid is incorporated before adding the next batch. This allows the rice to plump slowly and not get starchy or stuck together. Add the chopped vegetables (whatever you like really) when the liquid has been added and the rice is not quite cooked through. Cook another 10 minutes or so until the vegetables are "tender crisp."
Now, a few other tips.
The key to good risotto is good stock. A box of vegetable stock will do but it's not going to make ethereal risotto. And if you're going to spend all that time stirring....
If you add onion, sautee it in the butter before you add the rice. Before you start adding stock, you might also consider adding some wine, which will give the risotto more depth of flavor.
If I were doing a vegetarian risotto meal I wouldn't look to pair it with another vegetarian dish; I'd just add a good selection and quantity of vegetables to the dish and serve it with a hearty salad.
Arlington, Va. S.: The corn omelet recipe looks interesting. I'm hoping that the blue jade corn growing in my yard that is just now starting to show it's silk will be productive and that I'll get to try the recipe. The colors should be a nice contrast. It's a perfect size for cooking for one, the seed catalog said 6 inch ears (and 4-6 ears per plant).
A question though -- the recipe is listed as an omelet but the technique seems to be that of a frittata. Is this just a preference? I thought that perhaps it was because of how thin the omelet looks, though I've seen frittata's of varying thickness. My other thought was that since few areas in Italy actually use fresh corn (I've only ever seen it in Bolzano), that you didn't want to give it an Italian name. :)
One other thing, the recipe in the paper doesn't say when to add the basil. I'm thinking after it is on the plate otherwise it might burn in the oven, but if using the flip technique then it might be added after the flip. I'm thinking parsley should also be good here if no basil is available?
Thank you much!
Deborah Madison: I believe thin omelets and frittatas are the same thing, but different than your usual folded, soft omelet, true. I make my corn omelet right on the stove and don't use the oven-I just invert it and slide the uncooked side back into the pan. Since it cooks quickly, I add the basil to the eggs before cooking, but a shower of fresh herb over the top is always welcome. Other herbs? Parsley would be great, as you suggest. So bright and clean. Dill, too. Lovage. Marjoram-its summery like basil, and always good with eggs.
Beef in the Old Dominion: Hi all! Great Gut Check as always. It's amazing how little changes can make such a big difference. I do want to point out though that not all beef is created equal. Raising/eating local grassfed beef is much less harmful to the environment than commercial beef. I worked on a small farm and have spent time with many a pastured steer -- the emit exponentially less methane than grain-fed. Seriously, they don't burp. They don't have the health, waste, or poor animal treatment problems of cattle raised in confinement. And if it's local, the environmental impact from transport is lessened. So, good stuff for meat-eaters. You can do both....go veg one day a week, go grassfed, be extra green! Tastes good too--make sure to cook it at slightly lower temps so it stays tender...
Jane Black: On Ezra's behalf, an excellent point.
Bonnie Benwick: And for a while, Spirits columnist Jason Wilson's in the house....
Pesto Question: The goat cheese and pesto bombe looks awesome, and a great use for all the basil I have growing in my little herb garden. Yay! One question--I make my pesto with pine nuts, which I thought was the traditional way. Is there a reason almonds are used instead in this recipe?
Bonnie Benwick: Yes, just because the author, Domenica Marchetti, has a daughter who's allergic to pine nuts.
Savory breakfast: My husband prefers savory over sweet foods for breakfast. I tend to make mainly eggs or grilled cheese sandwiches during the week and maybe frittata or roasted potatos on the weekend. I would love some new ideas please.
Bonnie Benwick: How about crepes? Easy to do (after that first dud in the pan). You can fill with sauteed mushrooms or anything, really. Here's a basic recipe. For a potato dish, try temptation. Your husband will hold you in highest estimation (not that he doesn't already). There's also Deborah Madison's lovely Omelet With Corn and Smoked Mozzarella and this, made with good potato chips. Seriously.
Deborah Madison: How about chilequiles for breakfast? Crisped strips of corn tortillas (or go for some good corn chips) cooked in a sauce-tomatilla sauce is my favorite- for just a few minutes, then a little cheese is added at the end. It's kind of a funky dish, but so good. Chilequiles was a favorite of one of our interviewees in What We Eat When We Eat Alone. He makes a ton of sauce then eats them all week!
Bonnie Benwick: Good one, Deborah!
Here's an Ed Bruske recipe from our deep archives:
6 servings
Tortilla chips, sauce, crema and cheese are compulsory components of chilaquiles. But there are certain liberties that individual cooks take; a fried or poached egg can be placed atop the assembled chilaquiles; or cooked, shredded chicken or fried chorizo may be tossed with the chips.
The crema should be thin enough to drizzle over the finished chilaquiles. If it is too thick, add buttermilk or cream as needed.
Tortilla Chips for Chilaquiles (recipe follows)
Refritos (also known as refried beans), canned or homemade (recipe follows)
Red or Green Sauce for Chilaquiles (recipe follows)
1/2 small white onion, very thinly sliced
1 cup crema*
1 1/2 cups crumbled queso fresco or queso anejo (sometimes called queso seco)
Coarsely chopped cilantro leaves for garnish
Shredded Napa cabbage for garnish
Sliced tomato for garnish
Sliced avocado for garnish
Preheat the oven to 200 degrees. Place the tortilla chips in a casserole dish or 9-inch square baking dish, cover loosely with aluminum foil and place in the oven.
Heat the refritos, stirring frequently, in a saucepan over low heat. Cover to keep warm.
Meanwhile, in a skillet over medium heat, heat the sauce just until steaming. Add the warmed tortilla chips and toss until coated with sauce. Reduce the heat to medium-low and continue to cook for 1 minute. Stir in the onion and remove from the heat.
Spoon the sauced chips onto individual plates. Drizzle some crema over each serving, then sprinkle with cheese and cilantro. Spoon the refritos on the side and garnish each plate with cabbage, tomato and avocado. Serve immediately.
*NOTES: Crema is a Hispanic version of sour cream. You can find small cans of it on the Spanish food section at larger grocery stores and a variety of plastic containers of crema at Latin American markets. You may substitute sour cream that has been thinned down a little with cream.
Queso fresco, also called queso blanco, is a crumbly, salty, white cheese common in Mexican cooking. It is available in most Latin American markets.
Per serving (approximate, including chips, beans, sauce crema and cheese): 606 calories, 18 gm protein, 65 gm carbohydrates, 32 gm fat, 58 mg cholesterol, 15 gm saturated fat, 1,022 mg sodium, 12 gm dietary fiber
Tortilla Chips for Chilaquiles
6 servings
The chips can be made several days ahead of time and stored in resealable plastic bags.
Use three 5-inch corn (not wheat!) tortillas per person
About 3 tablespoons lard or vegetable oil, plus additional as needed
To fry the tortillas: Stack the tortillas and slice them into strips about 11/4 inch wide. Spread the strips on 1 or 2 baking sheets and leave out on the kitchen counter overnight (or, to speed the process, place in a 200-degree oven until the pieces stiffen and curl, about 1 hour).
In a heavy skillet over medium-high heat, heat the lard or oil until hot but not smoking. Working in batches, place some of the dried tortilla strips in the oil, being careful not to crowd the skillet. Using tongs, turn the strips and stir them frequently until the pieces are just golden, 3 to 4 minutes. May need to reduce the heat slightly. Transfer to paper towels or a brown paper bag to drain. Repeat with the remaining strips, adding more lard or oil between batches as necessary.
To bake the tortillas: Preheat the oven to 350 degrees.
Lightly brush both sides of the tortillas with vegetable oil. Stack the tortillas and slice them into strips about 11/4 inches wide. Spread the strips on 1 or 2 baking sheets lined with foil and bake, turning the chips at least once, until they are just golden, 15 to 20 minutes total.
Per serving (approximate): 197 calories, 4 gm protein, 35 gm carbohydrates, 5 gm fat, 0 mg cholesterol, trace saturated fat, 121 mg sodium, 4 gm dietary fiber
Dupont: I have a cookie recipe that calls for bread flour, but all I have at home at the moment is all-purpose. How much will it affect the consistency of the cookies if I substitute all-purpose flour? Is it worth it to go buy bread flour just for this recipe? And what's the difference between the two?
Leigh Lambert: With "specialty ingredients", and by that I mean anything you can't imagine using again in this lifetime, I am hesitant to buy in five-pound bags.
I would recommend buying only as much as you need from the bulk bins at a co-op/health food store.
Bread flour is worth using if a cookie recipe calls for it. It has a higher gluten content and produces a chewy, toothsome result.
Bonnie Benwick: You may find other uses for the bread flour -- you may prefer it in making chewy choco chippers, in fact. Remember you can store it in the freezer, in a freezer-safe plastic bag.
Bethesda: Corn broth! Who woulda thunk it!
My question is on the handling of corn. Is it better to store in the fridge or on the counter? In the husks or out?
And then... If you grill corn, is it best to keep it in the husk or take it out?
Bonnie Benwick: Better to buy it just before you use it. Store it in the fridge if you have to, but be advised that its sweetness maybe affected. Grillwise, it's a matter of preference. If you've got some cilantro-lime butter or coconut milk with palm sugar to slather it with, a husk can help keep the corn moist. If you like that slightly caramelized thing that happens, go for the naked ears. Corn on the brain now. Joe?
Zwieback: I hope you can help. Apparently Nabisco Zwieback crackers are no longer manufactured. I am supposed to make a torte recipe that has 6 oz of Zwieback crumbs in the batter. I have never had these, so haven't a clue what I can substitute? Graham crackers? Vanilla wafers? will these be too sweet? Help!
Deborah Madison: Zweiback (basically, it's dried bread) is pretty neutral tasting so I think graham crackers or vanilla wafers might contribute too much flavor and sweetness-as you suggest - to your recipe. Many tortes call for bread crumbs, so you might dry some pretty plain bread out in the oven or toaster oven until crisp, then make it into crumbs if that's what the recipe wants you to do. Or make the bread crumbs first, then dry them out in a slow oven. Hope you're not on a big deadline!
Jane Black: That's sad. I liked Zweiback. I haven't had one in years but I have this vague memory that when you chew them they get sweeter.
Baltimore, Md.: Hi Deborah. I loved your new book about eating alone and was wondering: What was the most unsavory food combo someone copped to eating alone, and what combination did you think was the most amazing?
Deborah Madison: Hands down the most unsavory -and baffling- combo was margarita mix poured over stale bread. It still makes me flinch. I loved the frittata with caramelized onions, spinach and black pepper from a young coo and I also loved Judy's eggs with bread crumbs because it takes such basic ingredients and gives them a terrific little twist.
Glad you liked the book!
Let 'em eat frosting: Hi foodies. Question for Leigh. I'm making a chocolate cake and I want a shiny glaze on top, but my glazes in the past never stay shiny. What's the secret?
Leigh Lambert: Ah, good question young grasshopper. Here's the follow-up question: are you OK with the glaze remaining sticky to the touch? It's sort of an either-or proposition. A standard ganache (cream and chocolate) poured over a cake should remain shiny. Of course, this also means that any flug (read: cat hair)can and will permanently affix to your cake.
Given this caveat, you can add a couple tablespoons of corn syrup for insurance to keep it silky.
Burke, Va.: I'm submitting this early because my day is just going to get busier. I've been buying corn two dozen at a time at the market to cream and freeze for later in the year, but I'm also interested in just cutting the corn off the cob and freezing it like that -- do I have to blanch it first, of can I just stick it in a freezer bag raw?
Bonnie Benwick: The consensus leans toward blanching, whether you keep the corn on the ear or cut off the kernels. Be sure it's fully cooled before freezing.
Hong Kong: So I finally got around to making the Gastronomer's roast chicken from weeks and weeks ago, and it was fantastic. So much faster than the Zuni Cafe method!
My question, though, is about the potatoes. They were tasty, but I expected them to be super crispy, and, apart from some of the edges, they weren't. Was it because they weren't in a single layer? (I only have one of those countertop convection ovens, which means small dishes.) Ideas for how I can get crispy potatoes next time? There -will- be a next time!
Bonnie Benwick: That chicken is killer good. The potatoes crisped in my non-convection oven, so next time, try stirring them several times to make sure they're all coated and get even exposure. The baking dish they're in shouldn't be too deep.
Celebrating Peruvian Independence: PLEASE tell me Jason is joining you all today!! If so, kudos to him for a fabulous article today on maraschino liquor, which my husband tracked down last summer in advance of our week at the beach to make Aviation cocktails and Papa Dobles all week long! And, a question... In making pisco sours (and using this recipe from the Post archives) can one substitute either powdered egg whites or the Egg Beaters carton of egg whites in lieu of fresh egg whites? The recipe says you can substitute powdered, but does it really work, or would the carton egg whites be better? Both are a sacrilege, I know, but I am making large batches for an office cocktail party tomorrow afternoon and need SOMETHING to make my life a little easier, rather than cracking and separating upwards of 3 dozen eggs.
Thanks guys!
Jason Wilson: Thanks - glad you're a maraschino fan! Well... Yes, not using real egg whites is kind of a sacrilege. And even with the powdered egg whites (which is what I'd stoop to in your situation, I guess) you're still going to have a lot of work ahead of you shaking up pisco sours for a entire office! How did you get roped into making that particular cocktail?
Jason Wilson: One more thing: Don't forget the Angostura bitters... Happy Peruvian Independence Day.
Washington, D.C.: Joe's corn stock idea is interesting -- definitely will have to give it a try and good use for parts that normally just get thrown away unused. I've had corn ice cream before and I'd be interested to try making corn sorbet or maybe buttermilk corn sherbet?
Any tips on working the corn stock idea into a corn chowder? Some of the recipes in the recipe finder call for simmering the cobs in milk. Do you think it would work to add the silk, husks, and cobs to the milk and then strain everything out? Or would you recommend making the corn stock with water and then adjusting the amount of milk used in the chowder?
Deborah Madison: I've been making corn cob stocks for years, but I've always used water. This may not be necessary, but sometimes corn can curdle milk, which is why some corn soups are so tricky to make.(You need some flour to keep that from happening.)
I don't think this would happen with a stock, however because there's so much less corn involved. I'd give it a try -add some celery, bay,thyme, onion or leeks-then strain and use it in your chowder. Or make it water, using half as much liquid so that it's more concentrated, then strain, measure, and make up the difference with milk. Does that make sense? Hope so!
Souffle: My husband complained that I have 36 eggs at home right now and I told him very matter of factly that I intend to use them to make a souffle. Of course he knows that I don't know how to do that... so I have to prove him wrong and make one. I was thinking a chocolate souffle would be a fun surprise for dessert. So could you tell me how to do it?
Jane Black: How about a bittersweet chocolate souffle? The pinch of espresso powder gives it depth.
Deborah Madison: And since you probably won't use all your 36 eggs in one souffle (are they from your chickens?), you might consider a savory souffle,too. A cheese souffle is always so good, especially when you make it with goat cheese, and so are all kinds of vegetable souffles. And they're easy to make!
Altoona, Pa.: My husband's birthday is today and he asked for a chocolate mousse pie. I was going to fill the crust with Janice's medicinal mousse which is tofu-based -- delicious, but maybe not as rich and creamy as he'd like. The alternative is chocolate pudding but it often turns out stiff for me. Can you help me achieve a softer, creamier chocolate mousse in the next few hours? Thanks.
Bonnie Benwick: Oh man. You should make Emily Luchetti's French Silk. It's kinda perfect. If it's too late, print it out for next year. Do you need the mousse to be tofu-based, particularly?
Capitol Hill - THANKS!: Just wanted to give Joe a big THANKS for the awesome corn recipes in today's section. I love that they are simple and the ingredient lists are pretty short - that is so key for me and ensures they are recipes I will actually try. Anyway, big props from a corn lover.
Bonnie Benwick: We'll send the love his way.
Philadelphia, Penn.: Helloooo, Free Rangers!!!
I love the (now totally cliche and overdone) roasted beet, goat cheese, and candied walnut salad that I get at restaurants. I got some baby beets in my CSA, so I'm planning to recreate it for dinner.
Can you give me a simple vinaigrette recipe to go along with this? I looked in the recipe finder, but I'm sort of boneheaded when it comes to determining what flavors go well with each other.
THANKS! You guys are awesome!
Deborah Madison: I'd choose a lemon vinaigrette, or just lemon juice plus a little olive oil rather than a proper vinaigrette, and for that you don't really need a recipe - just your tongue for tasting. Mostly beets want acid to balance their sweet and earthy notes. A squeeze of lime is good as well. If you like herbs, many are good with beets-parsley because it's clean and bright, cilantro, dill, and, a bit more unusual, anise hyssop.
Tbilisi, Georgia: Hello, I usually buy ready-made pastry dough for pie crusts. When I bake the pie crust-with our without filling-the crust becomes soggy and tough. How can I avoid that? Thank you.
Bonnie Benwick: Chatters, let's all wang chung on this one... First things I can think of are to use the pre-made crusts that come rolled, in the refrigerated case, instead of the frozen ones in their own tin pie plates. And be sure to dock the bottom with a fork (poke holes to let some steamy air escape)especially when baking the crust by itself (blind).
El Macua: Hi Jason,
That El Macua with the guava juice was just a taste of heaven for my summer. Thanks so much for the great recipe. Any other fruit flavored cocktails that I could try? I'm eager to shake things up.
Jason Wilson: So glad you like that one. Well, it's peach season right now. Why not try the Peach Ginger Julep I suggested a few weeks ago? Or a Bellini... Though I will be discussing them in my next column on Aug 12.
Long-distance love of crab cakes: I transplanted from Maryland to the Midwest more than 20 years ago. DH has heard me rave about fresh Maryland crab (rickety table at Capt. Billy's) but we've never been in the area at a time and appropriate occasion for him to try it. So, I thought crab cakes might be the next best thing. Do any of your "bests" ship out of state? (If I missed this in the original article, I beg forgiveness. I'm obviously an online reader, and sometimes it is easy to miss the good information you share.) Thanks!
Jane Black: Yep, G&M, one of our top picks, ships across the country.
Annapolis, Md.: I liked the article on corn in today's food section - I love fresh corn, but my husband's not so fond of it, so in season I often make some just for myself. There's a great, very simple, recipe in Patricia Well's "Vegetable Harvest" that I really like that can be easily adapted for any number of ears: 3 ears freshly shucked corn 1 tbl salted butter 1/4 cup fresh cilantro leaves, chopped zesty lemon salt (she has a recipe for this- I just use kosher salt and some grated lemon peel)
Scrape off the kernels from the cob, Melt the butter (or you could substitute olive oil) in a large skillet; cook the corn just until it's warmed through, tossing it in the skillet for about 1 minute. Transfer to bowl; season with cilantro and the lemon salt.
If you don't like cilantro, you could use any other fresh herb - she suggests parsley or chives.
washingtonpost.com: Suddenly, I've Become the Man of the Ear (Post, July 29)
Bonnie Benwick: Thanks for sharing. Wait, I'm just processing. Husband's...not...so...fond of it?
Washington, D.C.: Please help! I have MORE cabbage from our CSA. I've already done Asian slaw, and it seems too hot for stuffed cabbage or soup, which are my other ideas. What's a girl to do?
Bonnie Benwick: How about Cabbage latkes or Chowchow or Kimchi Hotpot?
Chevy Chase: Sorry if you've already covered this question (and sorry, too, that I don't have time to read this chat on a regular basis) but have you had a discussion yet about pine-nut mouth? For several weeks, I've had an unpleasant bitter/metallic taste in my mouth. Thanks to Google, I come to find out that I'm not alone. It's been attributed to the consumption of pine nuts, and specifically, pine nuts imported from China. We eat a lot of home-made pesto and we of course use pine nuts. This condition first appeared in Europe in 2001. The U.K. Food Service Agency couldn't find anything wrong with the pine-nuts.
Where can I find pine nuts that didn't come from China?
Jane Black: There's been a lot of huge discussion about pine nut mouth and Chinese nuts on the Web for the last few months. From what I've read, there's no definitive answer on why this is happening -- a different type of nut, the way they are harvested, raw or toasted. It's a mystery. What is clear is that this isn't happening when people eat Mediterranean pine nuts. So, as you say, it's safer to buy them.
I've seen Mediterranean pine nuts sold in bulk at Middle Eastern stores; at one I was at last weekend (in NY), they had a choice of Chinese or Italian. I would think that a high-end grocer such as Balducci's would carry Mediterranean nuts but I've been on hold trying to ask them on your behalf for the last 15 minutes and have not yet found anyone who is capable of answering the question. You might also try Italian stores such as Vace or the Italian Store.
If there's no information at the store or the back of the package, you can also see a difference. The Asian pine nuts are stubbier and more triangular in shape while the Mediterranean ones are long and slim.
I'm screaming for ice-cream: Is there anyway to make ice cream without a store-bought ice cream maker or rock salt for that matter? Just freezing won't do, eh?
Jane Black: You can do it. It won't have that creamy texture you're looking for but you can do it. Here, ice cream guru David Lebovitz explains how.
Rabbit meat in D.C. or Virginia: Hi all,
I was hoping you could help me with a birthday dinner I am planning for my boyfriend who is French.
I am planning on making rabbit with mustard sauce, a mixed green salad, a vegetable side, and a tarte tatin.
1) Do you know where I could find rabbit meat in the D.C. or Northern Virginia area. Do you also have any tips on working with rabbit meat? I found a recipe for rabbit with mustard sauce from epicurious, but would be welcome to any other recipe suggestions.
2) Any suggestions for a vegetable side with this. I was thinking a potato gratin, but that might be a bit heavy, maybe sauteed mustard greens?
3) Any suggestions for an appropriate wine with rabbit?
Thanks so very much! I love your chat!
Bonnie Benwick: Many questions.
1) I've just seen rabbit at the Balducci's in Alexandria. I know the flavor's rather delicate and can be overwhelmed. Meat experts want us to buy wild rabbit (better flavor) rather than farmed, but it's not so easy to come by. Cook the rabbit just until it's tender, but not flaky or stringy. Browning the pieces in a saute pan first will add flavor, too (maybe add a little pancetta).
2) sauteed greens, glazed carrots or caramelized/balsamic onions would be great with your main course.
3) hopefully a wine answer's on the way from Dave McIntyre. Check back in a bit!
Storing cookies: I'm baking your outrageous oatmeal cookies this morning for tomorrow's playgroup and I have a question about storage. I recall reading over Christmas that cookies should be cooled completely, and even left out overnight to get rid of all moisture before storing them. My question is, wouldn't this call for them to dry out and go stale faster?
Leigh Lambert: I suppose it depends on the cookie. Sugar cookies and others crisp in nature would probably benefit from being left out overnight (though D.C. is so humid, this is a debatable result), but for chewy and rich cookies I would recommend cooling them to room temperature and then storing in a tin.
Bonnie Benwick: Are you sure Christmas cookies aren't left out overnight just for, you know, the guy in the red suit?
Bethesda, Md.: My husband and I recently purchased an ice cream maker and have been experimenting with recipes. Many include an egg. What is the purpose of the egg? If we leave it out, should we include something else instead? Thanks!
Jane Black: The egg is a binder. It's what creates a custard base and gives your ice cream that creamy texture. Without it, it's really ice milk or a sorbet. If you go to the trouble of making homemade ice cream, I wouldn't leave it out.
Using Panko as a binder: Hi Rangers!
Questions about using panko as a binder for cake-like items, like crabcakes, meatballs, etc... Does it really affect the texture of the cakes if you sub in regular breadcrumbs for this application?
I do love panko, and love the crispiness it adds to exterior coatings. It is however, quite expensive in my neck of the woods, and want to use it where it counts. Thanks!
Bonnie Benwick: Panko tends to be lighter and give a little more body without getting soggy. Try toasting your homemade fresh bread crumbs and letting them cool before pulverizing in the food processor.
Corn omelette question: Hi Ms. Madison---I love your cookbooks and use them often.
One question: where are you finding vegetarian mozzarella because I cannot find any in the D.C. area. It all is made with "enzymes" (read: rennet). Is there a brand that uses agar or something else? Thanks much! (I have the same problem with parm, so never can use it in risotto)
Deborah Madison: I'm sorry to disappoint you, but I use fresh mozzarella no doubt made with the dreaded rennet. I'm sure you've looked in Whole Foods or some equivalent natural food store? I'm afraid I'm not familiar with what stores are in your area, but if it exists, I would guess that it shows up in such a store. Good luck finding it!
Indian appetizer: I'm cooking an Indian dinner soon, and am looking for a good appetizer to enjoy over drinks, not at the table. All of my favorites are not really finger food. Samosas just seem as though they'll be so heavy, considering how much food is to come. Any thoughts?
Jane Black: Check out this article that Monica Bhide did for us in April on Indian appetizers.
re: souffle: I got the eggs for $0.99 for an 18 count container and I couldn't resist the sale.
Re: chocolate souffle Is there a substitute for instant or quick-mixing flour (Wondra)? Can I use AP flour?
Re: savory souffle Do I just add in shredded cheese in place of the chocolate?
I was under the impression that souffles needed a bath when baking (like cheesecakes).
Jane Black: Wondra is a lighter cake flour, which is why the recipe calls for it. It won't weigh down the souffle. You could probably substitute AP but ... souffles are finicky things so if you're a first-timer I wouldn't start adapting. And no, you can't just replace chocolate with cheese -- what about the espresso? And no, no water bath necessary.
Near Chicago: My question regards roast potatoes. When I make a roast beef, I like to roast potatoes in the pan with it so they soak in that marvelous flavor and get all crispy/beefy. Is there any way to replicate that flavor/texture if I am not making a roast beef?
Jane Black: You'd have to roast them in beef fat (that you happen to have lying around, of course.) Duck fat would also make them delicious.
D.C.-er: Most unsavory "alone" food: My boyfriend recently made this, swearing I'd love it. He calls it "the trough". -Cook 1 box of ziti -microwave some frozen veggies (peas and carrots) -cook 2 hot dogs and dice -put all ingredients in a huge bowl and top with American cheese. -cover bowl with a plate to allow the cheese to melt. -consume.
It's the most disgusting bachelor food around, but he loves it.
Jane Black: I'm with you. That sounds awful. But to each his own.
Stuffed Zucchini: Do you have a recipe? I need to utilize all the vegetables coming in. Thank you!
Bonnie Benwick: That's really one a creation you don't need a recipe for. Finely chop some onion and whatever vegetables you have...saute until just tender. You can let them cool and add bread crumbs or cooked brown rice or even something like cooked ground lamb. Season with fresh herbs and what you like best. Maybe sprinkle a little Parmesan on top and bake until the zukes look darker and have softened.
I've seen lots more globe zucchini at the farmers markets this year, and they are particularly nice for stuffing.
Pittsburgh: Vegetarian here, who's dined at Greens along the Marina at old Fort Mason on two trips to San Francisco -- and I must say those are two of the finest meals of my entire life!
Did you know that this is National Lasagne Day? Do you have some tips for making a successful zucchini lasagne?
Deborah Madison: Oh my gosh! National lasagna day? I had no idea?
Well, for a zucchini lasagna, I think the most important thing to do is to
get the excess water out of the squash. So, whether you choose to have it long,broad strips (like a lasagna noodle) or grated, toss it with salt and let it sit for 30 minutes, then, in the case of shredded zucchini, squeeze out as much liquid as you can, and in the case of the other, blot it dry. That way it won't give out a lot of liquid while baking. I see zucchini with ricotta and marjoram and a very light, fresh tomato sauce, but don't have a recipe. Improvise!
Storing Cookies info: Cooling cookies before storing them keeps them from having the moisture mold loves to grow with. If you store them loose, then it's not so important. If you are packing to ship (my experience is with shipping to war zones), then cool them completely but don't freeze before wrapping them flat sides together in plastic wrap to put into a plastic storage box to ship.
Bonnie Benwick: A voice of experience, sounds like.
Reston reader: Really interesting section today. My question is for Mr. Klein and his belief that avoiding beef once a week would help the environment. What about chicken? All those huge, stinky chicken farms where the runoff pollutes the chesapeake-- what about them?
Jane Touzalin: Hi, Reston. I think maybe you read the column too fast! The recommendation is about not eating MEAT one day a week, not just avoiding beef. He wrote, "A study out of Carnegie Mellon University found that the average American would do less for the planet by switching to a totally local diet than by going vegetarian one day a week." So: no beef, no pork, no lamb, no chicken, etc. That's the concept.
Bonnie Benwick: Did we mention that Jane is our ace copy editor?
Appreciative in D.C.: Deborah Madison, you are wonderful. Eating at greens as a teenager reaffirmed my love for vegetables, and I rely on your books for inspiration today. Just wanted to let you know that you have a lasting impact on those who love food.
(And sincere thanks to all the food staff at the Post, should you feel left out.)
Deborah Madison: Thank you so very much for your kind words-I really appreciate them, and they inspire me to get back to using my own books!
I know you'll get a zillion of these, but I had to...: "New York has pizza. Chicago has hot dogs. But perhaps no city has embraced a regional dish the way Washington has the crab cake."
How about Baltimore to the crab cake? Or even the Eastern shore to the crab cake?
D.C. can claim a title to the most varied, international food scene in the U.S., but not the crab cake. I thought this would be clear when you asked about crab cakes in D.C. at a chat and everyone threw out Baltimore crabcake places? The idea isn't to ignore all that and find the handful of D.C. restaurants that serve crab cakes and write a story on that. Baltimore's really not that far away.
Jane Black: I suppose we should have said that considering Baltimore owns crab cakes, Washington has tried to make them their own. I swear there's hardly a restaurant in town that doesn't have one.
As for Baltimore. It is not that far away but is well-covered when it comes to crab cakes. We tried to help readers who live here to find the good ones that much closer by.
Washington, D.C.: Greetings Food Gurus! I asked two weeks ago about a recipe for the melon and feta salad at Black's Bar and Kitchen. You pointed me towards a few recipes on your Web site, but while they look tasty, they use watermelon, not cantaloupe and are pretty different.
I'm leaving D.C. this weekend to go back to Chicago (my stint as a summer associate is over!) so won't have a chance to go back and test the dish again. Any chance you could help a poor girl out? Many thanks!
Jane Black: I just called Black's. Indeed, they had it as a special. It's really easy: diced cantaloupe, crumbled feta and a chiffonade of basil. It was lightly dressed with olive oil and sea salt and touch of balsamic glaze (though very good, old balsamic will do just fine too.)
In my humble opinion, mint would be lovely with this too.
Atlanta: Dear Foodies -- I need some smooth/cream soup recipes for a vegetarian houseguest/sister-in-law who can only eat "smooth" food post-surgery. Really want to help her to recover by providing good food -- but this is not the kind of food I eat. Any ideas? I love that we get to help her recover, but I feel lost about what to do. Thanks.
Bonnie Benwick: Do you have a blender or food processor or even an immersion (stick) blender? Cream's not required to make lots of things smooth. Do eggs count as smooth food?
Arlington, Va.: Any advice on how to use coconut oil? I made peach-corn muffins from the new vegan/mostly gluten-free Babycakes cookbook and they are pretty tasty, but greasy. There's conflicting advice out there about melting the oil or using it in the solid form it comes in, and nothing in the book about it. I measured the amount called for and then microwaved it for 10 seconds, which gave it a somewhat fluid consistency. If I use the oil again, I think I will try to mimic the consistency of whatever the substitute is (so, solid for butter, liquid for oil). What do you think?
Leigh Lambert: Actually your greasiness is probably coming more from quantity than solid vs. melted consistency. Unlike butter, coconut oil contains no water. So, if you replace it by weight/volume you're getting that much more fat in your recipe. Try reducing the amount called for by a quarter when using coconut oil.
Anonymous: As someone else with a ton of cabbage from a CSA, two ideas--
Just saute cabbage with sausage. Easy and fast meal.
The cabbage roll casserole from All Recipes here . It does take oven time, but not nearly as much stove-top time. And if you use a lot of cabbage, it's not as heavy as cabbage rolls can be.
Bonnie Benwick: Thanks! Or saute some cabbage with cooked egg noodles and celery seed.
Washington, D.C.: Patty pan squash--How to choose it and how to cook it?
Deborah Madison: As with all summer squash, smaller is better, but it needn't be tiny-those so-called (expensive) baby summer squashes don't have very well developed flavor.
Look for a medium sized squash that's nice and shiny and firm, then cook it using any recipe that you'd use for zucchini. It tastes the same and goes with all the accompaniments and sauces you'd use for zucchini. It's really pretty sliced crosswise, then sauteed, grilled, or steamed.
Bonnie Benwick: Boy, she really is the expert.
Re: cheese without rennet: Try looking for kosher cheese, that shouldn't have any animal rennet in it. I don't know what the poster is, but Brookville in Cleveland Park has kosher cheese.
Bonnie Benwick: Interesting. Good tip.
Alexandria, Va.: Rabbit is also available at Wegmans.
Bonnie Benwick: Sigh. I wish I lived closer to Wegmans. Shouldn't they be coming to suburban Maryland soon?
All starches get sweeeter when you chew them: Jane: it's a basic fact of mouth chemistry. We did the experiment in junior high - chew a saltine, and it gets sweet after it's in your mouth for a while, as saliva breaks starches down into sugars.
Jane Black: Yeah, okay. But I have a distinct memory of that with Zwieback. Maybe that's because I was a toddler and really chewing on them.
Grill Pan: I'm excited about a grill pan I just bought. I was hoping you could give me a few tips to cooking boneless skinless chicken, salmon and veggies on it. Do I have to be concerned about smoke? I live in a high rise and bringing in the fire department is seriously frowned upon.
Deborah Madison: When my husband cooks some greasy lamb chop or rib-eye, it smokes. High heat and fat will do it. I cook vegetables in a grill pan as well -just last night I finished some fingerling potatoes I had boiled first, then halved and brushed with olive oil. Nice grill marks. Good flavor. Low heat and no smoke. It's great for vegetables and doesn't seem to be a problem if you keep your fat and heat in check. Have fun with it!
Woodbridge, Va.: Do you have any good cucumber (besides pickles) recipes? My garden is about to explode with cukes.
Jane Black: Okay. I know this is silly but I am currently obsessed with cucumber water. Just slice up half a cucumber for a big pitcher (you can even fill it twice) and you have a lovely summer quencher. But you could also make a cucumber salad with feta, olive oil and thyme. Or, here's a lovely recipe for cucumber avocado soup
Cooking Rabbit!: I just took a cooking class in Provence with a Provencal chef and the entree we prepared was rabbit! I learned a few things: first, while rabbit cooks quickly, it can be tough and stringy. To prevent that, our teacher browned the rabbit pieces quickly in a dutch oven, deglazed the pan with muscat, then added spices and additional liquid and braised the rabbit pieces for an additional few hours. It created a delicious and tender dish. For vegetable sides, we had a bunch of different things, but the most interesting was zucchini, sliced very thin and quickly sauteed over a hot stove with whole slices of lemon. We also had a sort of tomato-and-eggplant confit -- less rustic than a ratatoulli, but similar. It was absolutely delicious. Our very French start to the meal was crostini with olive tapenades, both green and black, prepared with our teacher's olive oil from his own olive trees. For wine, we drank rose and then a light red (I'm sorry I can't remember the name). I've been dying to recreate this meal -- good luck!
Bonnie Benwick: I'd call you a showoff, but that just would be the Envy talking. Thanks for the advice!
Philadelphia: Ooh, a vegetable expert! Just what I need. I know someone who is trying to find a cooking project, like a French Laundry at Home or Julie-Julia Project type undertaking, but wants it to be healthy. I was thinking a great project would be to find a list of vegetables and cook every single one. The phrase "From Amaranth to Zucchini" stuck in my head -- is that a book? Would it work for this project?
(And I figured if she can't get access to every single vegetable, maybe she could set a goal of 25 or 50 or 88 or whatever by X date.)
Deborah Madison: Well, I do know that there are a few books called "Asparagus to Zucchini" but I haven't heard of one that starts with Amaranth. Hope she plans to feature the greens!
Bonnie Benwick: Yep, it's a nice reference book by Elizabeth Schneider (William Morrow, 2001). There were many greens recipes.
I already saw the Julia Child movie: at a special screening and thought it was wonderful. In fact, I plan to go again when it officially opens in August.
I'm surprised that the crab cakes at Clyde's were not part of the survey. That's where I always have mine - they are excellent.
Bonnie Benwick: We limited the search to seafood restaurants, is all.
More on cabbage: Make runzas (Kansas meat pies) -- sauteed cabbage mixed with ground beef and rolled into bread dough.
Make colcannon.
Jane Black: More suggestions. Colcannan, if you're not familiar with it, is an old Irish dish of mashed potatoes mixed with cooked onions and cabbage. Heavy for summer but delicious.
Jane Black: Whoops. Colcannon.
For Deborah Madison: Why do you think some people have a big liking for certain vegetables but a strange dislike of others?
Deborah Madison: Could be many things. Childhood experiences that turn into prejudices (my mother always did this to spinach and it was awful so therefore I wont' eat yours), for one. Excess may be another. I can't stand pesto because I used to make it by the gallon for years at Greens. And then there are some real physical responses. For some reason my throat seizes up when I try to eat a tamarillo -it just does. It's completely involuntary. Other people have that reaction to cilantro-it's not just a dislike, but a reflex. I'm sure there are other reasons, too. And people often say they dislike what they don't know and have never tried because they don't like to try new things. It might be a kind of preservation instinct, who knows?
Ashton: Posting early: How successfully can one freeze gazpacho? It just multiplied exponentially in the processor and bowl...can't possibly be finished in the next few days. Thanks!
Jane Touzalin: I've never done it, and I'd worry about the veggies getting mushy. But if you're faced with throwing out the excess, there's no reason not to try it. And let us know the verdict!
If the gazpacho thaws with an undesirable texture, you can always cook it and add it to a tomato sauce for pasta. No harm done, and at least you've tried something new.
Ice Cream: There are plenty of ice cream recipes without egg -- try The Perfect Scoop, by David Lebovitz. Custard-style ice creams are great but so are Philadelphia-style.
Jane Black: I need to go to Philly more. I consider myself corrected.
Silver Spring: For the person looking for a Thai grocery store near Metro, there's on in downtown Silver Spring on Bonifant across from the Safeway, only three blocks from Metro.
Not as good as some Asian grocery stores for produce, but excellent for everything else.
Jane Black: A suggestion for our Thai grocery seeker.
non-Chinese pine nuts: You can order Lebanese ones from Kalustyan's in NY (same shop?) but be warned they are crazy expensive. Much easier to make your homemade pesto with walnuts, pecans, almonds, macadamias even.
Jane Black: Yes. Kalustyans is great. The store I was in was Sahadi's. They ship some things online but don't seem to offer pine nuts.
Silver Spring: Just wanted to tell Deborah how much fun I've had with her cookbook "I Can't Believe It's Tofu" - good useful recipes for vegetarian friends, AND a little playfulness too.
Deborah Madison: Thank you so much. Yes, we do tend to get way to serious about tofu!
Side Dish help in Md.: I'm having people over this weekend and I plan to grill some salmon with a soy/ginger/brown sugar sauce. I'd like to have a hearty salad or two on the side, but it must be gluten-free so no pasta or couscous. Corn? Rice? Beans? I'm not really sure what would go well with that sweet/sour sauce on the fish.
Jane Black: I think snap peas would be nice and add some pretty color to the plate. Maybe a saute of corn and snap peas? A brown rice with ginger and diced vegetables would also keep with the theme.
Crab Cakes: Nice article! I think you left out Indique in Cleveland park and I believe Indique Heights in Chevy Chase have a terrific crab cake with jalapeno and a few other spices in it.
Jane Black: We only did seafood restaurants. If we had included every single restaurant that had a crab cake, we would have been researching for years!
Thanks for the tip though.
MD Crab Cake: For the record, G and M is in Lithicum, which is a BALTIMORE suburb (served by Light Rail) not a D.C. suburb.
Jane Black: Yes, yes. BUT it is in the Washington Post delivery area. Sigh. We never were going to please everybody.
From the blogosphere: Here's another use for large round zucchini -- as bowls for zucchini soup. Recipe from: http://lemoulinaeau.blogspot.com/2009/07/courgette-and-mint-soup.html (my new most favorite cooking website!)
Courgette and mint soup
Ingredients Serves 6 2 oz/50 g butter 2 medium onions, chopped 2 lbs/900 g courgettes, chopped into chunks 24 fl oz/700 ml home made chicken stock 2 handfuls mint leaves plus extra for garnishing salt and freshly ground black pepper
1. Melt the butter in a large pan and fry the onions on a low heat until soft - about 10 minutes. Add the courgettes and cook for a further 5 minutes.
2. Add the chicken stock, 1 handful of mint leaves and salt and pepper and simmer for 30 minutes. Leave to cool.
3. Blend in a food processor with the remaining handful of mint leaves.
4. Serve chilled, garnished with the extra mint finely chopped.
Jane Black: Another idea for round zucchini. Thanks for sending that in and sharing the site.
Chicago: When I cook salmon, usually roasting but also sometimes on the stove top, sometimes a white liquid starts to seep out of the fish's flesh. It's rather unappetizing. What is this liquid (is it the fish's cooked blood?) and how do I prevent it from showing up?
Jane Touzalin: Scott Weinstein, the fishmonger at BlackSalt Fish Market, assures me that what you're seeing is not blood, but fat. "It's overcooking that makes it come out," he says. So when you see the white stuff, stop cooking. Better yet, stop cooking it before it happens!
Corn dough: Not quite on the subject of FRESH corn, but in the family, i.e., cornmeal. Can you point me to a recipe for a dough made from corn meal that could be used like a calzone dough? (Or, as a second choice, a corn-meal sandwich roll) I'd like to make some chili, sloppy joe or other mixes, then freeze them into sandwiches for my husband's work lunches. The idea would be to use the corn-based calzone-ish dough to enfold the sandwich filling, bake it, then freeze it. The alternative would be a sandwich roll.
Deborah Madison: When using corn meal in recipes that call for wheat flour, I use about 1/3rd to 1/2 as much corn meal as wheat since at least some of the gluten that wheat provides is needed for most adapted recipes to work, whether you're making crackers, crepes, bread or rolls.
Cocktail rec needed: Hi Jason. Love reading your columns, if not for the recipes, then just for the interesting history behind the ingredients. My question: Been dating a guy for a month now and he's been (gently) teasing me about the girly, outdated cosmo I keep ordering. He's a scotch guy, a liquor I detest. So what nongirly drink could I order that most bartenders would know how to make? (For example, last week I ordered a Pimm's Cup because you had mentioned it and the bartender thought I was making it up.)
Jason Wilson: That's funny about the Pimm's Cup! Ok, so you don't want the Cosmo anymore, but you don't like scotch. Why not try bourbon then, and order an Old-Fashioned? He won't call you girly anymore, but you'll still have a relatively sweet drink to work with. At any rate, no bartender will accuse you of making up and Old Fashioned!
Another one that's not girly, and still has a little of the Cointreau and citrus of the Cosmo is the Sidecar: Cognac, Cointreau, and lemon juice.
If you want to keep things reddish and pretty, you could order a Negroni, which most bartenders can make: equal parts gin, sweet vermouth, and Campari. But that might be a little on the bitter side for a fallen away Cosmo drinker, but you should give it shot!
Bonnie Benwick: Well, you've boiled our husks, silks and cobs then strained us as a golden broth...so you know what that means. Thanks to Jason and Deborah Madison for joining us today. And a virtual handshake to you, too, chatters.
Chat winners are our newly aware Provencal rabbit cook (the 2009 Maryland Buy Local Cookout Recipe Book)and the ever-patient pumpkin muffin chatter, who will be rewarded both today (with "Cupcakes, Cupcakes and More Cupcakes!" by Lilach German). Be sure to send your mailing info to firstname.lastname@example.com.
And blight or no, our Top Tomato Contest issue is delivered next week! Until then, keep on cooking.
Editor's Note: washingtonpost.com moderators retain editorial control over Discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions. washingtonpost.com is not responsible for any content posted by third parties.
View all comments that have been posted about this article.


text:
About Us
The Tenzin Gyatso Institute, named after the 14th Dalai Lama of Tibet (his given name is Tenzin Gyatso), was established with the mission of serving and advancing the Dalai Lama's vision, principles, and values. His message of compassion, religious harmony and universal responsibility has touched the hearts and minds of millions of people from all walks of life and spiritual traditions who recognize its truth, its urgency, and its extraordinary potential.
The Institute was founded by Sogyal Rinpoche, author of the ground-breaking The Tibetan Book of Living and Dying, who is renowned worldwide because of his special gift for conveying the heart of the Tibetan wisdom tradition in a way that is both authentic and deeply relevant to the modern mind. Sogyal Rinpoche served as His Holiness' translator and guide during his first ever visit to the west, now more than thirty years ago. They have maintained a close relationship ever since.


text:
Entertainment » Movies
Top Story
Sara Bareilles Stars in 'Women of Notes' at Carnegie Hall
The supernatural powers of a Norwegian girl manifest with a vengeance in Joachim Trier's riveting thriller/love story "Thelma." EDGE spoke to Trier about his film.
1 thru 10 of 11607 Stories
Mulligan 'Very At Home in the Mud'
The stars of new drama "Mudbound" - including Carey Mulligan and Jason Clarke - reveal whether they prefer the country or city.
Review :: Whose Streets?
This documentary tells the story of the unconscionable killing of an unarmed African/American named Michael Brown, shot by a white policeman in Ferguson, Missouri, and the unbelieveble events that followed.
Review :: Wonder
"Wonder" attempts this to provide catharsis, but the film is too ambitious for its own good.
Review :: Mudbound
Both ugly and beautiful in its portrayal of two Mississippi families of different races living on the same patch of land, "Mudbound" operates on a grounded and methodical level akin to the scale and structure of a great American novel.
Review :: The Divine Order
A delightful feel-good award-winning drama about how one Swiss village affected the election in 1971 that finally gave women the right to vote.
Nicole Conn Announces All-Star Cast for Film 'Nesting Doll'
Veteran filmmaker Nicole Conn of "Claire of the Moon" fame is working on a new film, "Nesting Doll."
Review :: Julian Schnabel: A Private Portrait
It's a fascinating film about someone you might not have realized there was too much to be curious about.
Review :: Divine Divas
A gem of a documentary about a group of Brazilian trans showgirls getting together for a swan song celebration of their 50th anniversary.
Review :: Justice League
Zack Snyder's new installment in the DC Universe's cinematic mosaic hews to the tone of earlier chapters, offers up lots of fan service, and papers over an incoherent plot with decibels and fireballs. In short, you'll love it.
Only Connect (Sexually) with Songs in 'Hello Again'
"Hello Again" takes the classic play "La Ronde" and time-trips it for a journey through sexuality throughout the 20th century. And did I mention it is a musical? EDGE spoke with director Tom Gustafson & actor Cheyenne Jackson about the film.
1 thru 10 of 11607 Stories


text:
The Department offers a wide range of undergraduate degrees that aim to make studying English Literature and Creative Writing inspiring, exciting and fulfilling. Whether you choose to major in English Literature or Creative Writing together, separately or combined with another subject we will have the right programme for you.
Undergraduate Study
Creative Writing
Creative Writing is a wide-ranging subject encompassing genres such as poetry, fiction, non-fiction and screen writing. With a well-established history of teaching creative writing we are currently 4th in the top 10 universities at which to study.Read more»
English Literature
English Literature is a wide-ranging and evolving subject - new approaches to traditional texts and new areas of study are continually revitalising the discipline.Read more»
Combined Study
Thinking about combining English Literature or Creative Writing together or with other subjects? There are many options to choose from.Read more»
Lancaster Writing Award & Lancaster Words
Engage with the department through the Lancaster Writing Award, our annual prize for Year 12 & 13 students, and the Lancaster Words Festival, taking place 6th July to 8th 2017.Lancaster Writing Award»
Study Abroad & Placements
There are a range of opportunities to enhance your degree such as studying abroad or taking a placement in teaching or industry.Find out more»
Visit Us
Interested in studying with us? Attend an open day, campus tour or taster day; we would love to meet you.Read more»


text:
Gift Certificates
Williams and Company is pleased to offer gift certificates, which can be purchased for services or a dollar amount of your choosing.
Visit our Darien, CT location and we will be happy to help you choose a Gift Certificate that is right for any occasion, and have it ready to present, beautifully packaged.
Or if it is more convenient for you, we are happy to take gift certificate orders over the phone, prepare them for pick-up, or mail them for you. Please call us at (203) 656 2363 or email us at email@example.com.


text:
A teenager accused of causing the deaths of four siblings in a house fire has admitted to jurors he told lies in his police statement.
Under cross examination Dyson Allen, 19, of no fixed address, told Preston Crown Court he had lied about how much alcohol he had drunk on the day the fatal fire happened to avoid getting into trouble with police for taking cannabis.
Allen, who wore a grey suit, told the jury he had not been tipsy, but prosecutor Neil Flewitt QC read out part of a statement he had given to police, in which he claimed he had been "a little bit tipsy".
Allen denies four counts of murder and four counts of manslaughter after the deaths of his friend Reece, 19, his twin sisters Holly and Ella, four, and brother Jordan, two, in January last year at a house in Lytham Road, Freckleton.
He told the court that on the day in question the people in the house had shared a litre bottle of vodka mixed with fizzy Vimto as guests celebrated the children's mother Michelle's birthday.
Mr Flewitt asked why he had lied about drinking and he replied: "Because I said previously on the night I hadn't smoked cannabis. I tried to cover it up.
"I just had a shot of vodka in a little glass. We were just watching television."
The prosecutor put to him that in his statement he had made it appear that he had been drinking with the group, and he replied: "There's a bit of a lie in it and I should have explained it in more detail.
"I don't know, I was scared. The incident had happened and I didn't want to get blamed for it.
Referring to his statement he said: "Some things have not been perfect because I was not in a right state of mind.
"I was probably lying about a few little things, because of the condition I was in, I could have made a mistake."


text:
Results 1 to 2 of 2
01-22-03, 16:14 #1Registered User
- Join Date
- Jan 2003
- Location
- kansas city
- Posts
- 1
Unanswered: Can I Assign a value to CurrentUser() or use golbal variables in query?
Q: (Details below)
a) Is there a way to assign a value to the control that contains the value that the function currentuser() retrieves the data from? This is a read-only area, but is there a way to get around it?
b) Is there a way to read a global variable within a query?
If either of these is not possible, my only alternative is to re-write these queries and pass the data from the forms, or reports. I would like to avoid this since there are nearly 200 queries, and over 100 forms to review. (I inherited this from someone else. I would have written much of this differently, and had half an many queries/forms )
I have inherited a database in Access97 using native Access security. My users complain that they have to enter a password for every database they enter, and that they cannot share any databases they create with clients, since they are joined to the secure workgroup. The obvious answer is for them to join a non-secured workgroup when creating a new database, or join a non-secured workgroup, period, and add the path to the secured database workgroup to the shortcut like this:
C:\Win32App\Office97\Office\MSACCESS.EXE "I:\ Project Tracking\PTD.mde" /WRKGRP "I:\ PROJECT TRACKING\PTD.MDW"
This works.
The powers that be want me to remove the native access security, and build-in localized security. I might add, the security is only used to identify a user and point them to the proper set of menus. From those menus, their access to the data is controlled. As you can see above, this is compiled into an MDE file, so the user cannot update the code.
I have routines set up to identify the users system ID via API as follows:
Declare Function GetUserName Lib "advapi32.dll" Alias "GetUserNameA" (ByVal lpBuffer As String, nSize As Long) As Long
Function Get_User_ID() As Boolean
On Error Resume Next
Dim lngTmp1 As Long, lngTmp2 As Long
gstrUserId = Space(50) 'must be preinitialized to length of largest string you may get from API,
lngTmp1 = 50 'length you made the above string
lngTmp2 = GetUserName(gstrUserId, lngTmp1)
'lngTmp2 returns the length of the UserID it retrieved + 1, API places the userid string into gstrUserId
If lngTmp2 <> 0 Then 'If lngTmp2 <> 0 then API found the UserId, If the API failed lngTmp2 would equal 0
'gstrUSerId will have a control character at the end of it, need to remove it
gstrUserId = Mid$(gstrUserId, 1, lngTmp1 - 1)
gstrUserId = UCase(gstrUserId)
Get_User_ID = True
Get_User_ID = False
End If
End Function
My problem lies in that although I can identify the users system ID, and verify their password on an internal table, and read their security level, (user group), I have a LOT of code in the queries and in some form controls that includes or excludes records depending on currentuser(). (ie; a current user cannot verify his own vacation.)
In a non-secured database, currentuser() returns Admin.
01-22-03, 23:14 #2Registered User
- Join Date
- Nov 2002
- Location
- San Francisco
- Posts
- 251
silly way.... but maybe it can do it's job....
what about to create public function called CURRENTUSER ?
Public Function CurrentUser() As String
CurrentUser = "HUH I'm not Admin"
End Function
it will work if you call your original currentuser from forms as CURRENTUSER, it won't work if you call it APPLICATION.CURRENTUSER


text:
This activity has been cancelled.
Don't just 'do' Pilates. Learn Pilates and get the benefit of correct positioning and muscle focus. Pilates will improve muscle elasticity, joint mobility, enhance balance, develop opposing muscle strength, and build a strong core. In this class we use flex bands, foam rollers, balls, fitness circle, and light weights. Exercises can be modified for all fitness levels. Bring a mat and water.
150 S. Leroy St. Fenton MI 48430
Monday - Friday 9:00am - 5:00pm
Tel. 810.714.2011


text:
Road work planned in Martinez this week has been rescheduled.
Crews will be temporarily closing lanes on Davis Road and Washington Road in Columbia County from 9 p.m. to 7 a.m., starting Tuesdayand extending into early Wednesday, June 10.
The Davis Road lane closure will be about 500 feet south of the roadâs intersection with Washington Road, according to a press release.
A turn lane for westbound traffic at Davis Road and Washington Road will be closed, as well.
This is expected to reduce the left turning traffic from Washington Road to Davis Road to a single lane, the release said.
Crews will be repairing a sewer lane in that area.