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New! O'Brien Pro Trac Trick Skis
Popular OBrien trick ski
Tapered bevels create lift for easy starts
Full-length grooves increase stability
Symmetrical rocker
Gladiator Arena 3-Rider Towable Tube Package
Large neoprene anti-chafing pad
Six handles with neoprene knuckle guards
PVC bladder with 840D nylon cover
Includes 12V air pump and 60 tube rope
New! Classic Accessories Inflatable Watercraft Hand Pump
Sturdy, non-corrosive plastic construction
Comfortable handles for easy strokes
Textured base for non-slip support
Push-in hose-to-pump connection
Gladiator Sonix II Towable
Cockpit style seats offer a more comfortable ride
Inflatable backrests and seat bottoms
74"L x 70"W
New! Liquid Force Kid's Helmet
Perfect for safeguarding young riders
Constructed with a high-density ABS shell
Dual-density foam liner
Helmets Pro-Dri lining will not absorb water
New! Liquid Force Fooshee Comp Helmet
Great-looking piece of safety equipment
Constructed with a high-density ABS shell
Dual-density foam liner
Terry cloth liner helps absorb sweat
Gladiator Double Down Towable Tube
Partially covered with 420-denier nylon
Heavy-duty 26-oz. PVC tube
Double webbing foam handles
91" x 56"
Connelly Mega Wing Deluxe 3-Rider Towable
Inflatable seating and head rests
Padded handles with knuckle guards
Flip over for use as a raft or lounge
Gladiator Charger 3-Rider U-Tube Towable Tube Package
U-shaped 3-person towable tube
Upturned side wings for control
73"L x 90"W
Includes 110V AC air pump
Includes 60 tube rope and storage bag
Aquaglide Spitfire Two-Rider Towable Tube Package with 12V Air ...
Two-person towable
EVA pads protect knees and elbows
Rapid inflate valve
12V air pump
Heavy-duty 60 tube rope
O'Brien Radica Kneeboard With Free Handle and Rope
Quad, cupped molded fins
Beveled edge
Built-in aquatic hook
Great for beginners and intermediates
Includes FREE handle w/rope
New! Liquid Force B.O.B. Wakeboard, Blank
Innovative core makes board come alive
Lightweight glass layup for responsive flex
Thin profile and lively flex pattern
Progressive 5-stage rocker for straight-up kick
Edge channels increase control
SportsStuff Booster Ball
Keeps the rope from getting caught under the water
Absorbs shock
Reduces rope spray and snapbacks
Improves planing and directional control
Works great with transom tow points
O'Brien Vortex Shaped Combo Skis
Great for beginners!
White fins are easy to see in the water
700 Adjustable Bindings
Wow Yankee Limo 4-Person Towable Tube
For up to 4 riders
Converts from towable into floating lounge
EVA foam pads
Includes 11" EZ-Tow connector
Gladiator Sonix III Towable
Cockpit style seats offer a more comfortable ride
Inflatable back supports
77"L x 115"W
Liquid Force Vantage Open-Toe Wakeboard Bindings
Perfect for wake-to-wake response
Firm flex with tightly wrapping upper
Impact GEL displaces shock
3D molded EVA footbed
Connelly Cadet Combo Waterskis
Wide design with large surface area
Includes the Connelly Tracking System
Removable stabilizer bar for easier learning
Two-handle rope lets adult control pull from boat
Adjustable bindings
New! Liquid Force Watson Classic Wakeboard With Vantage Bindings
Spiral V-hull with double concave midsection
Extra crisp molded-in fins for great carving
Quad-vented channels increase speed
Responsive bindings with customizable fit
Tear-Aid Fabric Repair Kit, Type A, 3" x 60" roll
Air and watertight patch
Adheres instantly to all surfaces except vinyl
3" x 60" roll


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Hurry and print up this new Rare Uni-Ball Coupon. It will make for a HOT Walmart Deal, especially if you have any Back To School shopping to do!
Here's the Walmart Deal:
Uni-Ball Pen 2 pack, $2.74
Use – $.75/1 Uni-Ball Printable Coupon (Facebook Coupon)
Total = $1.99
Thanks Savvy Coupon Lady!
Disclosure: This post may contain affiliate links. When you use them, you help support this site. Thanks so much!

subset: commoncrawl


text:
SEO for ecommerce site
I have one ecommerce site.
I have already done with keyword research...
now how should you i go ahead with the pages. I mean there are lot of products....so i am really confused......
Re: SEO for ecommerce site
If you try to rank well in SEO for each products it would not be a good ROI and so it should be the SEM thats better when it comes to ROI
Re: SEO for ecommerce site
Which shopping cart have you used? I have listen that Magento is the best SEO friendly shopping cart among all.
Re: SEO for ecommerce site
Re: SEO for ecommerce site
sorry guys but i do not know if i am using Magento or not...........this is my client's site.
Anyways, will check it out...Thanks
Re: SEO for ecommerce site
If you Already search Keyword & want to that keyword traffic then search related page in your site & Do that URL for SEO. If that URL has a 2 and 3 Pages then do the snippet code with Next & Pre meta tag. Snippet code is more important tools now in ecommerce site. You can Search more in google Webmaster tool .
Re: SEO for ecommerce site
If you done your keyword research than you doing On page and Off page optimization for your site.
In Off page optimization, you target your main product first than you may target other keyword for getting user and also high sales for their site.
Re: SEO for ecommerce site
Hi stephen
Firstly i want to see your website then i will tell you what i can do that for your website.
|All times are GMT +5.5. The time now is 20:44.


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Dr. Hui Cai, MD
Nephrology, Emory Clinic Nephrology
- 1365 Clifton Rd NE
Fl 4
Atlanta, GA 30322
- Within miles of
- 1 Office Location
- Email a Friend
- (404) 778-5380
Dr. Hui Cai has been practicing medicine for 32 years. Dr. Cai graduated from the Wenzhou Med Coll, Wenzhou, Zhejiang, China in 1982. He practices medicine in Atlanta, GA and specializes in Nephrology. Dr. Cai is affiliated with Grady Memorial Hospital, Emory University Hospital Midtown and Emory University Hospital.
Gender: Male
Years in Practice: 32 Years
Languages Spoken: English
Medical School: Wenzhou Med Coll, Wenzhou, Zhejiang, China
Graduation Date: 1982
Hospital Affiliations: Grady Memorial Hospital, Emory University Hospital Midtown, Emory University Hospital
Specialties: Nephrology
©2005-2014 WebMD, LLC. All rights reserved.
WebMD does not provide medical advice, diagnosis or treatment. See additional information.


text:
Categories > Celebrities > My Chemical Romance
Oblivion2 Reviews
He woke up in pain. Why couldn't he remember anything? And who were the people calling out to him? He just knew he had to make a decision that would change his life dramatically. Or was he even alive?
No reviews yet


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Texture by skeletalmess
What a beautiful image. I do hope you'll put it in the Even-Toed Ungulates Group.
FABulous tones and lighting as is your ususal! Love this!
Beautiful image, love the tone and light.
This is wonderful!
Fabulous lighting and an awesome sky, well done :o)
Superb work! Love the tones and light!
Very nice !!!
Great image
fabulous work
Lovely image. Very nice colour.


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Get Bright, Colorful Hair (If Only For a Day)
That's where these clip-in extensions ($10) come in. Whether used for Halloween or for feeling like a Hot Topic shopper for a day, they're an affordable and commitment-free way to bring more hue to your head. Or you could do it yourself, but considering the cost of supplies, it might be cheaper to just order online for the next time you need to express yourself through colorful hair.


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The complete Big Lots Black Friday 2013 ad is here with 12 pages of big savings from stocking stuffers to furniture! Doors open Thanksgiving from 7am - 11pm with deals like your choice of Simmons Recliners for $189 (retail $285) (pg. 1). You can also pick up a 7" Disney Smart Tablet Jr. for just $68.88 (retail up to $99.99) (pg. 1) and DVD ornaments for $1 each (pg. 2). The savings continue Friday with 1-day deals like Microplush blankets for $14.99 (pg. 3) and a 10-piece Farberware non-stick cookware set for $38.88 (retail $59.99) (pg. 4). Don't forget - if you spend $150 or more Nov. 28 - 30, you'll get $10 off your next purchase.
Save products to Wishlists, view Black Friday Ads on our iOS and Android apps! Learn more.
Copyright © 2014 BlackFriday.com All rights reserved.


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Loved it! Didn't change a thing except I used fresh spinach instead of frozen.
Wild Mushroom-and-Spinach Lasagna with Goat-Cheese Sauce
The robust flavor of the goat-cheese sauce and wild mushrooms is mellowed by the spinach and tomatoes.
Yield: 4 servings
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 375
- Calories from fat: 33%
- Fat: 13.8g
- Saturated fat: 7.8g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 1.5g
- Protein: 22.3g
- Carbohydrate: 44.4g
- Fiber: 6.1g
- Cholesterol: 65mg
- Iron: 4.6mg
- Sodium: 699mg
- Calcium: 479mg
- 1 1/2 cups boiling water
- 1 cup dried porcini mushrooms (about 1 ounce)
- 2 (3 1/2-ounce) packages shiitake mushrooms
- Cooking spray
- 1 (8-ounce) package presliced button mushrooms
- 1/2 teaspoon salt, divided
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper, divided
- 1/4 cup dry white wine
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups fat-free milk
- 1/2 cup (2 ounces) crumbled goat cheese
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 6 no-boil lasagna noodles (such as Barilla or Vigo)
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 2 cups chopped plum tomato
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- Preheat oven to 375°.
- Combine the water and porcini in a medium bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving 1 cup soaking liquid. Bring the soaking liquid to a boil in small saucepan; reduce heat to medium, and cook until reduced to 1/4 cup (about 5 minutes). Remove the stems from shiitakes; discard stems. Slice shiitake caps.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add porcini, shiitake, and button mushrooms, 1/4 teaspoon salt, thyme, and 1/8 teaspoon pepper; sauté 12 minutes or until softened. Add wine; cook 2 minutes or until liquid almost evaporates.
- Melt the butter in a medium saucepan over medium heat. Add the flour, and cook for 30 seconds, stirring constantly with a whisk. Gradually add 1/4 cup porcini mushroom liquid and milk, stirring with a whisk until blended. Cook until mixture thickens (about 4 minutes). Remove from heat. Add the goat cheese, 2 tablespoons Parmesan, 1/4 teaspoon salt, and1/8 teaspoon pepper, and stir until cheese melts.
- Spread 1/2 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce, and top with half of mushroom mixture, half of spinach, 3/4 cup tomato, 1/2 cup cheese sauce, and 1/4 cup mozzarella. Repeat layers, ending with noodles. Spread remaining cheese sauce over noodles. Sprinkle with 1/4 cup mozzarella, 1/2 cup tomato, and 2 tablespoons Parmesan. Cover and bake at 375° for 25 minutes. Uncover and bake an additional 25 minutes. Let stand 5 minutes.
My Notes
Only you will be able to view, print, and edit this note.Add Note
Wild Mushroom-and-Spinach Lasagna with Goat-Cheese Sauce Recipe at a Glance
- COURSE: Casseroles, Main Dishes
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic
- CUISINE: American, New American
- MAIN INGREDIENT: Cheese, Pasta, Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
More Recipes Like This
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Creamy Wild Mushroom and Goat Cheese CupsCooking Light
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Upgrade to Bing Bar version 7.0 from Windows Live Toolbar version 14.0
Article ID: 2626808 - View products that this article applies to.
On This Page
An update is available through Windows Update for Windows Live Toolbar version 14.0. This update improves the stability and reliability of Windows Live Toolbar version 14.0. After you install this update, the currently installed toolbar on your computer is upgraded to Bing Bar version 7.0.
Note MSN Toolbar is now known as Bing Bar.
Issues that this update resolves or improvesThis update resolves some toolbar issues that cause Windows Internet Explorer to crash. Additionally, this update adds new features. These include news, weather, maps, mail, Facebook, search, finance, games, video, rewards, movies, and translation.
After you install this update, the following extensions are installed in Internet Explorer:
Download information
Microsoft UpdateThis update is available from the following Microsoft Update website:
How to obtain the latest version of Bing BarYou can also download the latest version of Bing Bar from the following Microsoft website:
http://toolbar.msn.comNote You will receive the following message if you are running an earlier version of Windows Live Toolbar. To download the latest version of Bing Bar, click Try it. Or, click Not now to ignore the message.
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How to uninstall Bing BarTo uninstall Bing Bar from Windows Vista or from Windows 7, follow these steps:
Troubleshoot the issues when you install this updateClick here to view or hide detailed information
Article ID: 2626808 - Last Review: March 30, 2012 - Revision: 2.0


text:
So FOX has confirmed that it is picking up the Batman prequel series Gotham for a series. Which presumably means they were impressed by the pilot they had ordered. And to excite the fans and make them look forward to next season they've released a teaser trailer.
While I'm actually very interested in this series, I can't say the trailer did much for me at all. It made everything and everyone seem bland and predictable. We get to see Jim Gordon (Ben McKenzie), Bruce Wayne (David Mazouz), Harvey Bullock ( Donal Logue), The Penguin/Oswald Cobblepot ( Robin Lord Taylor), Catwoman (Camren Bicondova) The Riddler (Cory Michael Smith) and Poison Ivy and they all look well cast.
I don't know… the trailer just comes across as incredibly generic. Hopefully that doesn't really represent the show.


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"Within months, the street was alive with ambition. With their short '80s skirts and high-heels, the Bandito's waitresses looked more convincing as sluts than I'd ever looked in the clubs. Everyone was going somewhere. Time was no longer so aboriginal. In this new environment, we who just wanted to sleep looked like pale maggots exposed to the sun."
Chris Kraus is the author of four novels: I Love Dick, Aliens & Anorexia, Torpor, and the forthcoming Summer of Hate. A collection of her art essays, Video Green: Los Angeles Art and the Triumph of Nothingness, was published by Semiotexte/MIT Press in 2004, followed by LA Artland, published in the UK by Black Dog Press. She has taught writing at the European Graduate School and UC San Diego. TRICK first appeared in Working Sex: Sex Workers Write about a Changing Industry, edited by Annie Oakely and published by Seal Press in 2007.
12 pages, staple-bound, available upon request.
- sacrifice-press posted this


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Charity print for auction for Haiti, creative common license by Ðeni
Why do we give? Is it selfish or altruisitic?
"Humans' motivation to give is rooted in their desire to find meaning through community, not the hope that doing so will benefit them," writes Sean Stannard-Stockton, the CEO of Tactical Philanthropy Advisors, in a blog post in 2008.
The Freakonomics guys at The New York Times in 2007 asked readers to talk about charitable giving and how they made decisions. The column started with a reference to Maimonides' hierarchy of giving from the year 1180, followed by 235 comments from readers answering how they decided to give, and to whom. It's worth the time to read these.
Helping those in need stand on their own is the highest form of giving followed by anonymous giving where neither knows the other is the second, according to Maimonides.
Giving, in this country, has a tax benefit – you get a receipt and you get a tax benefit – no anonymity there.
In 2009, the worst year economically since the Great Depression, giving fell 3.6 percent to $303.75 billion, according an article in USAToday in June. Charitable donations were about $307 billion in 2008, down almost 6 percent from $314 billion in 2007, according to The New York Times. Until the recession wrecked giving in 2008 and 2009, charitable giving had grown faster than the economy for some 50 years, according to Charity Navigator.
"Giving USA 2010 estimates that 2009 charitable giving was 2.1 percent of GDP – the thirteenth consecutive year that charitable giving has been higher than 2.0 percent," says the E-Jewish Philanthropy website. "Charitable giving has been integrated into our identities as Americans."
Butter, and Guns
While we Americans are the biggest givers on the planet, we also spend the most on our military.
The US spends some 41.5 percent of the world total spending on military, estimated in 2008 at $1.464 trillion, distantly followed by the China (5.8% of world share, for the first time, ranked number 2 in spending in 2008), France (4.5%), UK (4.5%), and Russia (4%), according to a report in Global Issues,
Total spending on military equals about 2.4 per cent of world gross domestic product (GDP), or $217 for each person in the world, Global Issues says.
The United Nations and all its agencies and funds spend about $27 billion each year, or about $4 for each of the world's inhabitants.
The Global Need
According to the World Bank, 1.4 billion people in the developing world (one in four) were living on less than $1.25 a day in 2005, down from 1.9 billion (one in two) in 1981. The new international poverty line of $1.25 a day at 2005 prices is the mean of the national poverty lines for the 10-20 poorest countries of the world.
In the US, a family of four in the lower 48 states, earning below $22,050 a year is considered living below the federal poverty line, according to the Department of Health and Human Services.
Wikipedia says that 13 to 17 percent of the population lives below the federal poverty line at any given point in time, and roughly 40 percent falling below the poverty line at some point within a 10-year time span. Most surprisingly, some 58.5 percent of Americans will spend at least one year below the poverty line at some point between ages 25 and 75. [Wiki reference — Hacker, J. S. (2006). The great risk shift: The new insecurity and the decline of the American dream. New York: Oxford University Press (USA).]
Big Givers
It seems that a year or so ago, Bill Gates, Warren Buffett, Oprah Winfrey, David Rockefeller, Michael Bloomberg and others well-heeled got together in New York to talk about philanthropy, specifically, getting the Fortune 400 (perhaps with a gross worth $1.2 trillion) to pledge to give at least 50 percent of their net worth to charity during their lifetimes or at death, according to Fortune. We're talking about $600 billion.
The magazine looks at tax numbers and "To take one example for 2007 (the latest data available), the 18,394 individual taxpayers having adjusted gross income of $10 million or more reported charitable gifts equal to about $32.8 billion, or 5.84% percent of their $562 billion in income.
The roundtable gathering, which included spouses, discusses causes — education, again and again; culture; hospitals and health; the environment; public policy; the poor generally, Fortune reports.
Please read this article, it's worth the time.
Little Givers
The Fortune 400 can make a big difference, but, according to E-Jewish Philanthropy, "A simple math equation shows how giving could be impacted by a small decisions: If 55 million households across the United States each elected to increase their giving by $100 a year, that would raise all charitable giving by 1 percent. "
$100 a year is $0.27 a day. When I came to New York to live as a graduate student in 1994, I would give away a quarter when asked on the street – that is, until I did the math. I was living on a tight budget.
According to the Corporation for National and Community Service, about 63 million Americans, or 27 percent of the adult population, gave 8.1 billion hours of volunteer service worth $169 billion in 2009, reports IndependentSector.org, which estimates volunteer time valued at $20.85 an hour.
The higher volunteer rates were seen among women, especially women ages 45-54; among individuals who are married; and among those who were employed, especially individuals working full-time.
The top volunteer activity is fundraising, followed by collecting and food distribution, then general labor, then tutoring and teaching. Utah is ranked as the top state for volunteer rates in the US while Minneapolis-St. Paul is top large city, according to the volunteeringinamerica.gov website, which also noted:
The top place where people volunteer is the religious arena (36 percent) followed by education (26.6 percent), then social services (13.8 percent)
States with higher unemployment rates were more likely to have lower volunteering rates. The relationship is such that if the unemployment rate decreased in a state by 1 percentage point, the volunteering rate could be expected to increase by 1.2 percentage points.
Among America's 51 largest metro areas, those with higher rates of foreclosures were more likely to have lower rates of volunteering. The relationship is similar to unemployment in that if the foreclosure rate decreased in a metro area by ` percentage point, the volunteering rate could be expected to increase by 1.2 percentage points.*
So what does all this mean? I have no answers. Sorry. It turned into a technical exploration, for sure, but I am a journalist and I need to lay out the facts.
I know that there is great need out there and that Americans are giving their money and their time, but is it enough? Should we give more. How much? I support Kiva.org and the National Association of Hispanic Journalists with voluntary donations. I give a little bit to great subway musicians, when I can. But, I will do more.
What about you?
This is the third installation of 13 consecutive Tuesdays where I go through a reflection, based on web research, in a 21st Century way, following the tradition of those who admire St. Anthony of Padua and follow the 13 Tuesdays devotional practice of spiritual meditation. The 13 comes from the date of St. Anthony's death – June 13.
The concepts are:
#Faith #Hope #Charity #Love #Zeal #Humility #Poverty #Prayer #Penance #Purity #Glory #Devotion and #Death.The first week, in First, there's Faith. Not Religious, but Spiritual Faith and Strong Belief, I learned about Mother Theresa and her faith and the deep private crisis of faith she suffered while serving the poorest of the poor. The second week, On Hope, I learned about Anthony Scioli, a psychology professor and an expert in hope who teaches at the University of New Hampshire at Keene State College. I found the http://www.gainhope.com website, which I called the address of hope on the web. I recommend it to you to read. Next week, I'll tackle love — I can't wait to see what I learn.Helpful Sites
Watch the phone ladies of Bangladesh, improving their family conditions via micro credit.
Posted via email from 13 Tuesdays | Comment »
Getting ready for a road trip is about packing lightly and about getting equipment together.
I'm heading for the National Association of Hispanic Journalists annual convention and as is my practice, I plan to share interesting people, things I hear and things I see over the next few days.
That means deciding on what equipment to carry – always a question between how much I can carry and what I need to carry.
Clothes are easy. I try to limit myself to one carry-on piece of luggage, containing all of my clothing needs. I wear my heavy stuff on board – that would be a jacket, dress shoes. But, it's the equipment needs to make me think.
First off, do I really need to carry a laptop? I have a MacBook Pro and it's fairly lightweight. I'm going to be traveling a few miles from my hotel to the convention center in Denver daily. This decision saved me at least $500 and that is not insignificant. But, schlepping a computer around all day and worrying about it is something I'd like to not have to consider.
But, it will go, as well as an extension cord, an outlet adapter as well as power plugs for my phone and my portable HD camera kit. I will also carry a portable 320-gig hard drive for archiving video. I plan to shoot a lot of HD video and sharing it as quickly as I can. I shot in 720 resolution to share on YouTube and Facebook, and here.
I also carry my mobile phone and a charger as well as extra batteries for it and my video camera. Additionally, I carry a small tripod and a light and bracket for low-light situations.
That's my mobile kit.
I will share text and photos on Twitter from my phone, as well as short video clips when the situation warrants, also via my Nokia N97 phone using the Qik.com service.
The laptop will allow me to do some longer segments using UStream.tv, so I will also pack up my Logitech webcam.
That's how I roll. Two bags and all my travel information.
Oh, I also fill up my iPod touch with new music, usually some new genre I want to explore as well as a few books from Google books. Additionally, I put fresh batteries in my mobile recharger.
Going to be a long trip to get there as I booked through Salt Lake on the way out, then Minneapolis on the way back. Will I be forced to hit Mall of America due to a travel delay on Sunday?
Stay tuned.
Van Gogh's four fishing boats shows hope says Anthony Scioli, a psychology professor at the University of New Hampshire at Keene State College. Note the ropes anchoring the boats to land — that is hope for a return from the sea, Scioli says.
Hope must be the feeling that a parent has on the birth of a baby.
Or, it is the feeling you have in first class of a new school year, the opening of a savings account or even on the second date of a new love interest.
Hope is "a feeling of expectation and desire for something to happen," the Oxford compact dictionary online says.
"Hope is faith holding out its hand in the dark," said George Iles.
Every culture or faith has this idea deeply ingrained in it. It's one of the things that makes us human. I need to know more about it.
Last week, I started a 13-week reflection inspired by a tradition for St. Anthony of Padua. Each Tuesday for 13 weeks, I'm looking at each of these thoughts — #Faith #Hope #Charity #Love #Zeal #Humility #Poverty #Prayer #Penance #Purity #Glory #Devotion and #Death.
You can read the first article on faith here, or, ahem, take it on faith.
On Babies Named Hope
Hope is also one of the top 1000 most-popular names for babies in the U.S., the Social Security Administration says. But, over the last 10 years, Hope has fallen from the 146th rank at the dawn of the new millennium to now the 233rd rank. Isabella is the top name for 2009.
Emily Dickinson gave hope an image in her poem, Hope:
Hope is the thing with feathers
That perches in the soul,
And sings the tune—without the words,
And never stops at all,
And sweetest in the gale is heard;
And sore must be the storm
That could abash the little bird
That kept so many warm.
I've heard it in the chillest land,
And on the strangest sea;
Yet, never, in extremity,
It asked a crumb of me.
As I looked around online, I found hope a hard search. It is too broad a search term. Everybody has it, but thoughtful discussions on hope are hard to pin down. But, Wikipedia came through.
There, at the bottom of the entry under hope, was Anthony Scioli, a psychology professor at the University of New Hampshire at Keene State College. He divides hope into four elements – attachment, mastery, survival and spirituality — all coming from psychology, anthropology, philosophy and theology as well as literature (western).
If hope has a web address, then maybe this is it: http://www.gainhope.com
There are 17 chapters to discover about hope but, I think, this is a good place to start:
"To experience a full measure of hope, an individual must perceive a living presence that can give as well as receive. In fact, this is undoubtedly one of the reasons that earth-centered cultures such as the Native Americans, the African Ifa or the Australian aborigines treat nature as an animated collective of gods and spirits."
If you will read nothing else, just print out this PDF — http://www.gainhope.com/hope/hopeattachmentlove.pdf — a survey of hope in science and literature, guided by scientific investigation and rationality. I read it and felt I learned a little more.
Searching for hope on Twitter is – wait for it — hopeless. But search for "hope is" and you find nuggets, such as:
@sharylinda69 A very small degree of hope is sufficient to cause the birth of love. Henri B. Stendhal
@DelEiser1123 to love is to risk rejection, to love is to risk dying, to hope is to risk failure..
@philo_quotes Hope is the dream of a waking man. ~ Aristotle http://bit.ly/ciozwe
If you want to take a shot at poetry, this website will help you write an instant hope poem
Give it a try and share it with us.
Next week, charity, I hope.
Posted via email from 13 Tuesdays | Comment »
Today, I'm taking time to begin a meditation about spirituality. For the next few weeks, I'd like to reflect here on 13 ideas. This is not a religious exploration, nor a witness, but a exploration about the human spirit.
On Sunday, I learned about St. Anthony and the miracles ascribed to this Franciscan friar, later made a saint, who died at the age of 36 in 1231.
In New York, the church at 154 Sullivan Street in Soho is a shrine to St. Anthony. The stone facility was built by Italian immigrants and has served the community for nearly 150 years. Mother Cabrini even taught there.
It was at this service, that I learned about the 13 Tuesdays devotional practice. This intrigued me and seemed a wonderful way to explore spirituality and something to pursue over a summer of great change for me.
There are 13 concepts to consider and I shared these on Twitter on Monday — #Faith #Hope #Charity #Love #Zeal #Humility #Poverty #Prayer #Penance #Purity #Glory #Devotion and #Death.
I'll start with faith. I believe I have faith and I believe that I can be faithful, but I want to explore this to see what I can find.
Faith is strength and belief in things that are not apparent on the surface, but indelible beneath, at least to yourself. It's a highly personal concept and one that, once obtained, must not be held privately.
The Oxford Compact Dictionary defines faith as:
1. complete trust or confidence.
2 strong belief in a religion.
3 a system of religious belief.
The word comes from the old French feid, and is derived from Latin fides.
This is what people are saying about faith:
n @TheDailyLove on Twitter moves the word into the world of love:
"Love is letting go. Faith is knowing the right one will stick. Grace is the right one sticking."
n Livin_Legend_21 on Twitter adds next week's meditation, hope:
"hope n faith go together. Hope is what we hold on to when things are out of our hands, but faith is where God picks things up."
In exploring faith, through Internet searches, I learned that even Mother Theresa questioned her faith, deeply questioned it, but privately, as she served those in deepest need:
According to this article in Time magazine in 2007, St. John of the Cross in the 16th century coined the term the "dark night" of the soul to describe a characteristic stage in the growth of some spiritual masters.
Mother Theresa began her mission when she described a voice coming to her — she later said it was Jesus — who told her:
"Come, Come, carry Me into the holes of the poor. Come be My light. You are I know the most incapable person — weak and sinful but just because you are that — I want to use You for My glory. Wilt thou refuse?"
She couldn't, but she only had that voice to guide her and it did not return, yet she carried on. Faith
I found these articles about faith from Reader's Digest.
My favorite is about Judah Folkman, a wise man who gave me an interview at the American Association of Cancer Researchers convention I covered in the early 2000s. I was saddened when he died, but will always remember his kindness in giving me a few minutes.
Next week, hope.
I hope you will join me in this discussion, because I need and want to hear your ideas and thoughts, and arguments, even.
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Frozen Mango Lassi
James Carrier
Yield: Makes 2 cups; 1 to 2 servings
More From Sunset
Nutritional Information
Amount per serving
- Calories: 189
- Calories from fat: 17%
- Protein: 3.9g
- Fat: 3.7g
- Saturated fat: 2.4g
- Carbohydrate: 36g
- Fiber: 1g
- Sodium: 52mg
- Cholesterol: 15mg
- 1 cup mango sorbet
- 1 cup plain yogurt
- Fresh mint leaf (optional)
- In a blender, combine sorbet and yogurt. Whirl until smooth and pour into a chilled tall glass. If desired, garnish with a fresh mint leaf.
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Frozen Mango Lassi Recipe at a Glance
- COURSE: Beverages, Beverages, Nonalcoholic
- CONVENIENCE: Entertaining, Kid-Friendly
- CUISINE: Indian
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Sodium
- COOKING METHOD: Blender
- PUBLICATION: Sunset
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Rockfish are common along the coastal waters near Seward. These fish are easily recognized by their stout bodies, bony heads, large eyes, and sharp dorsal fin spines. These spines can be mildly poisonous. Although 34 species of rockfish are known to occur in Southcentral waters, only about a dozen species are commonly taken. The most commonly caught species near Seward are the yelloweye rockfish (or red snapper) and black rockfish (or black bass).Seward rockfish can be broken into two groups based on their preferred habitat. Bemersal rockfish are most often found on or near the bottom, associated with rocky reefs or pinnacles. Dermersal rockfish are usually brightly colored and vividly marked. The most commonly caught demersal rockfish include yelloweye, quillback, canary, bocaccio, China, copper, silvergray and tiger rockfishes. Seward, Alaska's pelagic rockfish travel in schools throughout the water column; however, the specieds are most often found near rocky reefs or pinnacles. Pelagic rockfish are usually uniformly gray, black or brownish in color. The most commonly caught species of pelagic rockfish include the black, dusky and yellowtail rockfishes.The life history of Seward, Alaska rockfish is both complex and fascinating. Regardless of the species, all rockfish grow slowly and live long. Many do not reach sexual maturity until age 15 or older and some can live over 100 years. Unlike most fish, rockfishes give birth to as many as 2.5 million free-swimming larvae. Survival of these larvae is usually very poor, depending on conditions in the ocean. Due to these life history characteristics, most rockfishes are highly susceptible to over-harvest and once over-harvested require long periods (decades) to recover.Rockfishes commonly eat shrimp, crabs and jellyfish, as well as other small fishes. They are voracious and easy to catch. Most anglers use a medium stout rod and levelwind reel loaded with 200-400 yards of 30-80 pound test line. Many anglers prefer to use a lighter weight line and leader unless they are fishing in an area where it is possible to hook into a large halibut or lingcod while fishing for rockfish. Commonly used terminal tackle are silvery lures or jigs aggressively "bounced" on the bottom to attract nearby bish. Many anglers also use bait, such as herring or shrimp. Areas outside the Bay frequented by anglers seeking rockfish include Johnstone Bay, Cape Aialik, and Chiswell Islands. Areas inside Resurrection Bay frequently fished inculde the nearshore water of Fox, Hive and Rugged Island as well as off Cape Aialik and Cape Resurrection.New sport bag and possession limits for rockfish in the Cook Inlet-Resurrection Bay Saltwater Area were recently adopted by the Alaska Board of Fisheries. Anglers are allowed four (4) rockfish daily only one (1) of which can be a non-pelagic rockfish, and 8 in possession, only two (2) of which can be non-pelagic rockfish. There are no minimum size limits and the season is open year-round. Pictures identifying commonly caught pelagic and non-pelagic rockfishes have been included in the 1996 North Gulf Coast regulation booklet. Various guides to Alaska fishes are also available commercially to help anglers identify their catch.Given that most rockfishes are highly susceptible to over-harvest and once over-harvested require long periods (decades) to recover, managers ask that you limit your catch of these fish to what you need. Also, please don't release "small" rockfish to obtain a limit of large fish. Rockfish have an air bladder that expands as the fish is brought to the surface from deep water. This expanding air bladder often pushes the fishes stomach out of it's mouth. In addition, internal organs and eyes may be injured as the fish is brought to the surface. These fish cannot usually submerge and will die if released. Do not puncture the protruding stomach and/or air bladder to allow the fish to resubmerge - this essentially guarantees that the fish will die by infection of it's internal organs. The best way to minimize catching rockfish is to avoid rockfish habitat while targeting other species.
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For nearly 2 years, I had a comedic Twitter account under the username @Donglord69. It was fun to post quirky stream-of-consciousness jokes and add my voice to progressive political dialogues.
I met a lot of wonderful and immensely supportive people, and felt like part of a bigger community that included writers, musicians, comedians, cartoonists and more. Twitter was responsible for events that changed my life - all because people liked my stupid jokes! - and I'm immensely grateful.
With nearly 10,000 followers, things got a bit overwhelming and distracting. I've decided to take a step back and unplug from social media to focus on my personal goals. I know it sounds like some 'Eat, Pray, Love' schlock, but I believe it's necessary.
Thank you to everyone who appreciated what I had to say, even if it was written under a wacky name. Weird Twitter, you rule.
If you'd like to contact me, I can be reached at yellinboutpolitics [@] Gmail.com.
Bye for now, guys. It's been real.
P.S. I'll leave you guys with this - one time, I asked my followers for stories about hanging out with the "Van Kid" in high school. The responses were funny as hell, and can be found on Storify. Enjoy!
P.P.S. Just noticed that in my absence, people have started using the name "Donglord69" on Instagram, Steam, FanFiction.net, and more. It's popping up everywhere! I guess it had a ring to it?I don't really mind since I've retired it, but just a heads-up that there's tons of stuff out there linked to the name that I didn't write or create.


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The long peplum at the back of this blouse gives it a taste of Victorian romance. The pattern is from Burda 04/2012 and it can be found on http://www.burdastyle.com/pattern_store/patterns/peplum-blouse-042012. The model was easy to sew. The only thing I changed is the size. I decreased the pattern to size 34 as it was not available with the original pattern. The fabric I used is a blend of cotton with metal threads, which was left from making the Folded Yoke Blouse. I like this fabric a lot because it creates more of a wet-look effect than shine.
15 May 2013
A taste of Victorian romance
Posted by Eleonora Stoyanova at 5:00 PM
2 comments:
I saw this blouse in the Burda magazine and thought "Well, it looks oookay". But your version makes me feel like I need to make one as well, immediately. It looks great, especially with this belt!!! I am searching for one of these belts, but I haven't found one until now. I am curious to see what you do next. Just subscribed :-)ReplyDeleteReplies
Thank you, Fara! I am very happy I have inspired you to make one. It is really easy to make. I like this blouse a lot. I wore it last Christmas and had a lot of fun with it.Delete
Happy sewing :)
P.S.: I bought the belt long time ago but you can still have a look at Mango if they still have it.
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NYCer heading to LA nxt week... Top destinations for a 5 nite stay?
Looking for MUST HIT recommendations during a 5 night stay in LA... More interested in the cheap-moderate price range.
Fish Tacos? Sushi? Pink's? Etc? Just looking to eat well-
1a.Fish tacos = TACOS DE BAJA ENCENADA
1b.Hot Dogs= AVOID Pinks,
1c.French Dip= HOUSTON'S
2.Sun Prix fixe- LUCQUE'S
3.Mon Prix fixe- JIRAFFE
4.BEST Cheap Sushi Lunch deal- SUSHI GO 55 (downtown) ECHIGO (west side)
5.Dim Sum- NBC(monterey park)
6.BEST PASTRAMI SANDWICH - LANGER'S (you'll be able to brag to your friends "you've had the best" when you return to NYC).
7.Italian- ANGELINI OSTERIA
8.French Bistro- L'DIJONISE (culver city)
9.Lamb Sandwich- PHILLIPPE's
10.Mex Chicken Soup-AVILIA'S (Huntington Park)
I'm assuming you have a car, a map, and patience to deal with the legendary traffic, thus forthwith:
MEXICAN: La Cabanita (North Glendale) or La Serenata de Garibaldi (Boyle Heights -- can't recommend the Westside ones)
DIM SUM: NBC (Monterey Park)
FISH TACOS: Tacos Baja Ensenada (East LA) or El Taco Nazo (South El Monte)
SUSHI: Tama (Studio City) or Hide (West LA) -- note that Hide is cash-only.
VIETNAMESE: Quan Hy (Westminster) or Banh Mi Che Cali (Westminster or Rosemead).
KOREAN: Beverly Soon Tofu (Koreatown), Chosun Galbi (Koreatown), Sagan (Buena Park) or Sa Rit Gol (Koreatown)
THAI: Thai Nakorn (Garden Grove), Renu Nakorn (Norwalk), Yai (Hollywood), Krua (North Hollywood), Wat Thai (North Hollywood, weekend lunches only)... edit, Renu Nakorn's closed until spring for renovations.
I'd skip Italian and French, since New York does those better than LA anyway.
Having lived and dined well in both cities, I would agree with the recs to stay heavy on ethnic food. Avoid french and italian in LA.
I second the rec for Beverly Soon Tofu. Get the extra hot and a nice order of kalbe as part of your combo meal
Lucques is a nice LA type dining experience. I would also toss in AOC and Campanille into that genre.
Dim Sum in LA is excellent compared to NYC.
I'll throw in the obligatory Din Tai Fung rec for fresh, handmade dumplings.
Phillipes for french dipped pork, lamb, or beef is a nice old school LA experience.
I respectfully disagree about Langer's being better than Katz's but you should try for yourself.
As for Sushi, I'm a firm believer that NYC's best beats LA's best (Masa spawned Urasawa and Yasuda trumps everyone else). In the moderate range, I would have to recommend Kiriko. Try the fresh matsutake soup if it's still available and ask for some baby bluefin tuna if they have it. Try the house smoked salmon (the only time I would order salmon as part of my nigiri).
Don't leave without trying mexican.
re: Porthos
As an ex NY'er, I can testify that Langer's pastrami is better than Katz's, and Katz's corned beef is better than Langer's. Langer's wins the rye bread comparison easily. Langer's closes 4:30 PM, has private parking 1 block away
re: Porthos
I thought of Lucques and AOC (but not Campanile, I'm so over it), and of course Urasawa is the best sushi in the city, but none of those are even in the "moderate" category.
And let's not forget that Takayama started in L.A., with Ginza Sushi-Ko. :-P
Where are you staying? A worthy Mexican restaurant is:
1823 South San Gabriel Blvd
San Gabriel
(626) 288-7265
Here is a list of Mexican restaurants with brief reviews compiled by the LA Weekly which includes Babita:
http://www.laweekly.com/index.php?opt... as well as 1a in russkar's list above.
If you want burgers, here are some good choices, but most LA burgers are going to be of the thin patty variety:
1. Westside: Apple Pan -- one of the few remaining "classic" counters in L.A., serviing its Hickory Burger, sandwiches and excellent pies. closed Monday. Very reasonable prices.
2. In-N-Out: L.A. Institution and the burger is made to order with fresh ingredients. It's a fast-food type setting, most of them also have drive-thrus. Locations all over L.A. -- check their website.
3. Cassell's: I went with high expectations and was a bit disappointed, though many think it the best burger in L.A.
4. Twohey's in Alhambra: Classic 60's atmosphere with lots of burger choices. They serve them with "chips," too which are really circular french fries.
5. Gourmet Burger: Now we're talking $12 and up for a burger. My current favorite is Lucky Devils in Hollywood, but I've had good ones at Literati II and Wilson most recently.
Lots of great raves on this board for Father's Office, which gets slammed from late afternoon on. It is a pub, so you've got to be 21 to go in. And if you like ketchup, bring your own.
Agree with the majority of posters above -- this is the place to dig in and enjoy Mexican and almost all Asian cuisines. Luckily, you have many options in the moderate range.
Dim Sum: Triumphal Palace or Sea Harbour
Mexican: Babita
Korean: Sa Rit Gol or Soot Bull Jeep
Vietnamese: Golden Deli or Vietnam House
Taiwanese: SinBaLa
Hope you have free time and given your parameters hope you are staying downtown. This would put you close to sushi (Sushi Gen, Honda Plaza, Little Tokyo, luncheon special); Mexican (Serenata, seafood in Boyle Heights, fish tacos at Senor Fish on First, tacos, burritos, sopes, gorditas at Grand Central Market, Third & Broadway, carnitas at La Luz del Dia in Olvera Street, Oaxacan at Guelaguetza on Sixth and on Olympic), French Dips (at Philippe's on Alameda), not far from Langer's (for pastrami at Seventh & Alvarado), etc. You should get downtown and fan out for all sorts of goodies.
Chichen-Itza in La Mercada de la Paloma, for Mexican/Yucatan food. The must try -- panuchos. Near USC, off Exposition Blvd. Very inexpensive.
The Wat Thai Temple in the valley -- little food booths serving Thai food. (Coldwater Canyon) Very inexpensive.
Korean BBQ, Sa Rit Gol, or Soot Bull Jeep if you want to cook over live charcoal (and be prepared for smokeyness.) Moderate
Chameau/ French Moroccan, a little picey, but amazing food. http://www.chameaurestaurant.com/rest... on Fairfax. Moderate (I think?)
Orris, Franco/Japanese little plates.)
http://www.orrisrestaurant.com/menu.html (A little pricey but worth it.
Lots of information about all these places on the board.
re: Sandra W
Kang Suh in NYC lets you grill over coals. It's more expensive but the meat, especially the kalbe, is of a better quality than Soot Bull Jeep.
My 2 cents:
To get locations, use the following link:
I find it pretty accurate for addresses, but doesnt have telephone numbers unfortunately.
I like Tacos Baja Ensenada in East Los Angeles, La Barca in Bell for Birria or el parian on Pico-just southwest of staples center- for birria and asada, both Chichen Itza for food from yucatan and the taqueria in the stall next door to it for al pastor. There are also a large number of mexican style seafood restaurants specializing in tomato based broth seafood cocktails-try the shrimp cocktail at Lindas in East Los Angeles.
Sushi Gen for lunch, Daikoyuka for noodles, izakaya haru ulala-a japanese style pub for braised pork belly and fried items, as well as grilled seasonal vegetables, Kokekoko for Yakitori-everything chicken skewered and grilled--all of these within a two block radius of Alameda and First in the little tokyo area.
Grand Central Market: Torta at Tomas; Pupusas at Saras
i'd recc considering specific locations. plan your events for the day and im most neighborhoods you'll find good eats. get back to us on details....like i'll be at the zoo, what should i eat for dinner? you don't want to be driving all day.
re: ladius
There are actually quite a few good pho places in/around NYC (incl. esp. Queens).


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Everybody, send your phone numbers out to the San Diego Chargers because I am pretty sure that they will need a new long snapper next week. The Bolts signed Rookie Mike Windt to handle the long snaps and is now the 5th long snapper this season. We have only played 5 games of football! So, start practicing your long snaps and maybe you will get noticed by the Chargers and you can get paid $100,000 to throw the ball a few yards between your legs!
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BreakPoint Blog
Yes, we still need civility
Topics: Arts & Media, Ethics, Marriage & Family, Racial Issues, Sexual Ethics, Trends
Yes, we still need civility
And to what does the reporter equate the rudeness and in-yout-face arrogance by which many New Yorkers are characterized? Honesty and deference? I have been around both and, quite frankly, I prefer the "pretense" of Southern civility. Of course, maybe we could simply take it sometimes as courtesy instead of putting a postmodern spin on people's motives by judging them in light of our own trenchant cynicism.
I think this kind of grace and civility is nicely displayed in the gentle film, "A Trip to Bountiful."
My mom is from NW Arkansas, and lived much of her childhood in Kansas City, and though we were not brought up with "Sir" and "Ma'am," just the other day my sister-in-law (who I found out became a Xn just this past April) commented on the 'sweetness' she finds in the Peet boys (4 sons).
One wonders how this filters into and through a family, and how it relates to the NT teachings about the family being sanctified through the believing parent (I Cor. 7:14).
One of my daughters lives in rural North Carolina. When we talk, I'm always saying, "Oh, bless her heart!". It's an expression I took on years before she moved south to have something to say when there was nothing else to say. So, she's taken to starting out conversations with, "I don't want to hear about blessing anybody's heart, tonight!"
LeeQuod, I have also taken on the "ma'am" and "sir" for adults, even though I'm a 68-yr-old grandmother and look it. You're right: the look on younger people's faces is priceless!
I don't know Lee. The recent unpleasantness showed a number of examples of Southerners doing things through strife and vainglory.
However the south was settled by caviliers and the north by puritans. The south is the land of rapiers and pistols and the north is the land of hot tar. Farther west is the land of bowie knives. In between settled quaker merchants. That was the land of waterfront brawls and shanghaiing.
I suppose the South's favorite means of uncharity to their fellow men are more pleasant on the ear.
I'm frightful sorry, Miss Gina; I saw the NYT article earlier, but I couldn't carve out the time to forward it to y'all.
I've deliberately adopted referring to people as "ma'am" and "sir", and it has served me well in relationships at my work. (Plus, it's fun to see the shocked look on the face of someone three decades younger than me when I call them that.)
Missing from the article (but not surprisingly, since this is the *New York* Times after all) is the influence of the Bible Belt on respect for others. In particular, I always figured Southerners had taken Phil. 2:3-4 more to heart than us Yankees. If so, then something far more important than civility (important though it is; I agree with your colleague) is being lost.


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Categories > Comics > Batman
Endurance0 Reviews
In Gotham City, a rather unique fight is occuring. And as Stephanie Brown explains to Roxy Spaulding, it involves a certain MAry Sue Villian.
The skies over Gotham City were unusually sunny this day, but given the general gloomy look of Gotham City it was rather a welcome change. The crimes that occurred that day were standard fare- a few random muggings, an embezzlement scheme formed, Batman effectively stopping The Penguin from obtaining rare jade crane statues, but the focus of this story is not on Batman. No, it's on a local gym and the person sitting outside the doors of said gym.
Stephanie Brown, a.k.a Spoiler, leaned back in her lawn chair, casually flipping through the pages of her history text book. While the wooden doors of the Gotham Saints Gym were closed tight, one could very easily hear the sounds of the crowd roaring and combat emanating from within. As her eyes scanned the text and she memorized details of the New Deal, towards her walked Roxxane 'Roxy' Spaulding, noted superhero and member of Gen13. The young woman held up a ticket as she said "Hey, I got an invitation to come and fight here. Is there a martial arts tournament or something going on, 'cause that's more like Grunge's thing."
"Well, not really," Stephanie said as she put her book down, "but it could be considered that. It's kind of a lottery actually."
A sudden, dull thud was heard as Roxy replied "Lottery, eh? What's the prize? And please tell me it's not pudding or anything like that."
"You entered a lottery where the prize was pudding?"
"Once. I don't like talking about it."
"Gotcha. Well, remember a month ago, when all the major super heroes banded together and freed New Port City?"
"Hell, I was there when it all went down!" Roxy laughed. "The local police force was a joke, and it took us less than half a day to restore some semblance of order."
"Yeah, well turns out that the person who was in charge of the city, Bomb Queen…"
"Ah yes, the uber skank." Roxy mused.
"Yup, her, she apparently made some sort of plea deal with the government and the other heroes. She boasted that she could take on any super hero or villain and beat them. So they took her up on her offer. For every person she beats, she gets 10 years off her sentence."
"Interesting odds. And her sentence was…"
"700 years and counting." Stephanie informed her. The ground shook as Stephanie continued "Right now, she's taking on Wonder Woman."
"How's it going?" Roxy curiously asked. Stephanie opened the door to peek in as she said "Not so good for her." A loud snapping sound pierced the air as she winced and informed Roxy "I can tell you right now knees were not meant to bend that way."
The panicked screams of Bomb Queen filled the air as she yelled out "Wait wait, that's my rib--OH GOD, YOU RIPPED MY RIB OUT!!" Roxy held her hand to her mouth, whispering "I have a feeling this will probably get worse for her as this goes on."
"Oh, you should have seen what else happened to her!" Stephanie recounted as she held up her hand and started counting off. "Black Canary powerbombed her and smashed her fists repeatedly into her face for a good 8 minutes, Huntress used her as target practice for her arrows, Catwoman whipped her literally like she was a government mule before clawing her eyes out, Starfire…wow. Ever hear of the Izuna Drop?"
"Yeah, that's when you grab the opponent, jump really high and drop them on their neck as you land. Grunge is a HUGE Ninja Gaiden nut." Roxy explained.
"Now imagine doing that from a mile high." Stephanie finished.
"DAMN. Just…damn."
"Oh, and that's just the start. You should have seen X-23 go to town on her. Jean Grey was the most creative though, using telekinesis to spin her around while using fire to roast her. No wonder no one from the X-Men ever pisses her off. She-Hulk though, never though I'd see a Quadruple Power Bomb into a Burning Hammer."
"Ouch How is she even still alive?" asked Roxy.
"Apparently she's got a healing factor. It's not as good as, say, Wolverine's or Deadpool's but it's the only thing really saving her actually."
Wonder Woman's voice interrupted their conversation as the Justice League member said "I call this the Amazonian Neckbuster!" Seconds later, the ground would shake violently as Roxy whilsted and proclaimed "Man, she can really get some height. Hey wait a second, I heard she had some demonic powers, or a demon helping her out, something like that."
"Yes, she HAD a demon." Stephanie held up an axe, which had a streak of blood on it's sharp blade. Seconds later, a certain girl clad in black shinigami clothes wielding a pure white blade walked out of the gym. "We emphasize on the word 'had'" Rukia smiled as she left the area.
"I can't believe she actually went through with it." Roxy laughed.
"Well, she is unbelievably full of herself …"
The sounds of something sharp tearing through flesh stooped her midsentence as Bomb Queen screamed "OH GOD YOU HIT MY PANCREAS!!"
"…and let's be honest, we ALL were getting tired of her crap. Seriously, did you see what she put those people through in that city? And not only did she organize terrorist attacks against all other cities in the US, she practically tries to punk us. I think Batman said it best…"
"Let me guess, something quaintly heroic like 'evil must never be allowed to prosper' or something like that?"
"No, he just said 'That bitch needs to GO!' A lot of people did not argue with that one."
"And for once, I agree with Bats!!" The voice belonged to one Harley Quinn, who had joined the two in observing the action within, who was accompanied by Jubilee, wearing a large yellow jacket, a hood covering her head. "Too bad Red couldn't make it. She's have LOVED to introduce the walking Mary Sue to some of her more exotic plants from the Balkans."
"I didn't know you could beat someone with their own rib like that. I gotta give it a try." Jubilee smiled. Harley rolled her eyes and said "Jubes, one of these days, I hope that Blade guy gives you that vampire serum that makes ya half and half, because the bloodlusting side of you scares me silly."
"So, when can I get in on this action?" Roxy asked Stephanie. "Well, it's a lottery system, so when your number is called, you get a shot." Stephanie casually replied as she pulled pot a roll of tickets, "but it may take a while."
The sounds of stone breaking filled their ears as Deadpool yelled out "Holy CRAP!! SHE FREAKING LAUNCHED HER LIKE A LAWN DART!! Someone get a squeegee out here!"
"It always looks funnier in cartons than in real life." Harley sighed.
"I know your sister and Rainmaker are in there, and we'll see Black Widow and Ms. Marvel soon. But honestly, I doubt any of us could top what she is doing to her right now." Stephanie gulped as suddenly, a loud sonic boom like noise shook the building to the very foundation.
"..I'm next don't even try to stop me." Jubilee growled low as her eyes turned red.
"Ok, sure. Wouldn't dream of trying to stop you." Stephanie nervously nodded as she turned to Harley and asked "You wouldn't happen to know any Belmonts would you?"


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July 09, 2012, 11:48pm 2 notes
He [Mahmoud Jibril] and his allies publicly echoed a frequent refrain of Libyan voters who were unsure what to make of re-emergent groups like the Muslim Brotherhood: "Do they think they are more Muslim than we are?"
A political scientist who earned his doctoral degree at the University of Pittsburgh and taught there as well, Mr. Jibril said in a recent interview on Libyan television that friends and neighbors anywhere he has lived would describe him as someone who "goes to the mosque for Friday prayers, and we see that he prays."
"The Libyan people don't need either liberalism or secularism, or pretenses in the name of Islam, because Islam, this great religion, cannot be used for political purposes," he said. "Islam is much bigger than that."
"Jibril is praying five times a day and fasting, so what is the difference?" asked Suleiman Zoubi, a former judge and political independent in the eastern city of Benghazi who appeared set to win a seat in the congress. Ali Tarhouni, the leader of a fledgling party in Mr. Jibril's coalition and another former minister in the transitional government, called the results evidence of Libyans' "moderate" character. But he also attributed their success to familiarity. "People trust us," he said. "Coming out of a war, with a political vacuum and a security vacuum, people were looking for those they knew were tested in the tough times."
Jul 09, 2012, 3:59pm 0 notes
July 09, 2012, 3:43pm 1 note
Doesn't read like the author is experienced but - for the record.
Potential problem: Smooth and eloquent writers without actual experiences and antennas (product of current American education, write smooth and eloquent essays out of - just reading books and papers).
But the problems, like the one at Bani Walid, are the NTC's to solve. Thus far, it is too befuddled and besieged to indulge in such forward planning. It will be an achievement if it survives until the promised summer elections. If it delays those elections, or is seen as tweaking the voting process, its days may be numbered. As one Benghazi militiaman told me: "With this government we will wait and see. If it is no good, well, we know how to do revolution."
Jan 30, 2012, 3:27pm 0 notes


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My cats tried to reenact the Lion King (they did this to themselves btw)
russia: no homo
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okay dream room
when art suddenly emerges.
When drivers are pissed off for having paint all over their cars emerges.
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data miner(n.) A software application that monitors and/or analyzes the activities of a computer, and subsequently its user, of the purpose of collecting information that typically will be used for marketing purposes. The two most common forms of data miners are data mining programs that an organization uses to analyze its own data to look for significant patterns, and spyware programs that are uploaded to a user��s computer to monitor the user��s activity and send the data back to the organization, typically so that the organization can send the user targeted advertising.
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LONDON (MarketWatch) -- European stock markets traded mixed in early action on Monday, with investors focusing on the latest earnings reports from the region and oil firms pushing higher. The Stoxx Europe 600 index SXXP, -0.74% rose 0.1% to 288.34, with heavyweight oil firms on the rise. Shares of BG Group PLC BG., -2.15% gained 1.1%, while Total SA FP, -0.71% TOT, -1.21% inched 0.3% higher. Shares of Swatch Group AG UHR, -0.45% added 3%, after the luxury-watch firm reported a 26% rise in full-year profit. Shares of Suez Environnement SA SEV, -0.64% jumped 4.2% after a broker upgrade, while shares of Hugo Boss AG BOSS, +0.63% lost 1.5% after a broker downgrade. Among country-specific indexes, the U.K.'s FTSE 100 index UKX, -0.45% fell 0.2% to 6,337.36 and Germany's DAX 30 index DAX, -0.56% was slightly higher at 7,834.74. France's CAC 40 index PX1, -0.61% rose 0.1%.
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Good Friday or Vendredi Saint is marked in no small way in the town of Perpignan in Southern France with the Procession de la Sanch. This slow, somber march through the streets of the old town opens the Easter Holy Week or La Semaine Sainte celebrations. Even when we arrived a few hours before the march, the solemn hymns were already being piped through the streets, reverberating off the walls of the old buildings of the town.
The Procession was the main purpose of our visit to Perpignan. In Jerez a month earlier that we'd seen the tiny figurines of penitents in their Klu Klux Clan-like costumes in gift-shop windows, and noticed dozens of groups of local men, known as brotherhoods, rehearsing for that city's famous Semana Santa processions.
Around midnight, night after night, dressed in track suits or t-shirts and shorts, with weightlifters' supports wrapped around their neck and shoulders, they would heave the weighty wooden frames along the route, as if in training. We couldn't help but be intrigued.
The brotherhood of 'La Sanch' (the blood) was founded in 1416 by Vincent Ferrier, originally from Valencia, Spain, to aid the condemned on their journey to their death. The robes and hoods were worn by both the executioners and the prisoners so that the identity of either party could not be determined. The march today celebrates the Passion of the Lord – or Christ – and his walk to his crucifixion.
Carl, our host in Perpignan, had printed out the map of the route of the procession for us, armed us with a more detailed map of the old town, and advised us to follow the procession when we could but to use the maps to find ways to duck in and out of lanes to get ahead of the march and not get trapped behind the crowd.
It was great local advice, but we soon discovered an even better strategy. At the front of the procession were half a dozen policemen there to clear the path, and a dozen photo-journalists there to document the march. Equipped with cameras and multiple lenses, as we were, we simply joined them, spending the next three hours, running backwards ahead of the procession.
When the march started, our first glimpse was of the distinctive cone-shaped hoods, which are intimidating to say the least, particularly that of the red-robed figure 'le regidor' at the front of the march who occasionally rings his bell to warn people of the procession's approach.
As the march passed through Perpignan's 'gypsy neighbourhood', a few eggs were thrown at the parade from the windows a couple of storeys above. The police began whispering warnings to each other into their microphones and listened intently through their earpieces, but did little about it, except to watch out for any further missiles.
While some of Perpignan's residents continued to go about their daily lives, oblivious to the procession, many others gathered to watch, some even appearing bemused by the spectacle. A woman with a pram and child deliberately, and somewhat provocatively, crossed in front of the regidor, just a metre ahead of him. Another, her arms laden with shopping bags, barged between the penitents.
The march moved slowly through the town's streets, stopping occasionally so the followers carrying the heavy life-size depictions of Jesus and Mary on wooden frames could stop to rest and swap places with other carriers. A tap of a stick on the cobbled streets was the signal to stop and after the changeover two taps signaled the resumption of the march.
The taps of the sticks formed part of the rhythm of the march, along with the beat of the drums that some penitents carried. In several places where the procession stopped, some of marchers could be heard singing the hymns softly beneath their hoods.
Near the end of the march, the procession passed through a predominantly Muslim neighbourhood of Moroccan, Algerian and Tunisian inhabitants, their shops boasting Arabic signage with the occasional English or French translation, such as 'Halal' outside a butcher shop.
We couldn't help but appreciate the contrast between the black pointed hoods of the penitents and the white skull caps of the North African men, and make comparisons between the black, lacy veils of the women in the procession and the headscarfs of the Muslim women.
Outside a corner café the North African immigrants sat, chatting, drinking coffee, and smoking, barely showing an interest in the procession. Except for one young man, wearing a very French navy and white striped shirt, who went right up to the penitents and accused them of being 'evangelicals'.
The Procession de la Sanch has centuries of tradition, continuing on and off since its inception, and while it stays the same, this modern, multicultural part of France is now a radically different place to what it was at any time during the march's history. Perhaps this gives the participants the strength to carry the weight as much as the Passion of the Christ itself.


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What are your favourite ways to avoid waste in the kitchen?
March 28, 2009
What are your favourite kitchen and pantry management tricks to avoid the waste of food and money?
In my kitchen, I go through my fridge and freezer once a week to be sure I know what needs to be used up soon. I freeze leftover orange zest or chopped bell peppers. I make bread pudding from bread crusts, bannock bread (or my Grandmother Swan's awesome potato donut recipe) from leftover mashed potatoes, and banana bisque from elderly bananas. What are your favourite tricks for making sure you don't waste food or money in cooking?
Please do keep your suggestions oriented towards reasonably healthy cooking. There should not be any answers that feature the word "Spam".
We had a
similar thread
a few weeks ago on MetaChat, but I thought bringing the question to a larger audience would mean even better results.
posted by
orange swan
Food & Drink
(34 answers total)
127 users marked this as a favorite
After you roast a whole chicken, use the drippings and carcass to make stock/soup.
posted by
on March 28, 2009
I shop locally, several times a week. Having only enough perishables for the next two or three days really cuts waste.
posted by
le morte de bea arthur
on March 28, 2009 [
3 favorites
Another tip I could mention is baking with sour milk. If I have a lot of sour milk and no time to bake I freeze it until I have the time. My mother always baked with powdered milk to save money, so I usually do as well.
posted by
orange swan
on March 28, 2009
Use a vacuum sealer to safely store items long past their normal shelf life.
posted by
on March 28, 2009
Smaller but more frequent trips to the grocery is the best if you have the time. We go every other day. This prevents wasted food, but isn't necessarily as cost effective as buying in bulk, and probably wastes more in terms of thrown-away packaging and fuel getting to and fro.
posted by
on March 28, 2009
I save vegetable scraps and veggies that are starting to go south tightly wrapped in my freeser. When I fill up, say, a gallon-size ziploc bag, I make vegetable stock out of it. Pretty much any vegetable is good to use, but I go easy on the celery as too much can impart a bitter taste.
Same goes for chicken bones.
Elderly bananas are great for banana bread.
When I have leftover white rice, I make fried rice out of it the next day, or the day after. Also, rice pudding, which can either be sweetened (I love throwing coconut in there), or seasoned with salt for a savory breakfast.
Bread that's over a day old can be made into croutons or breadcrumbs. I usually toast my breadcrumbs and they end up lasting longer. You can also season them yourself.
You can stock up on bread if it's on sale (or if you bake more than one loaf) by freezing it. Bread thaws out remarkably well.
posted by
on March 28, 2009 [
2 favorites
- Wash and chop your greens when you get home from the store. I find that having things ready to cook encourages me to use more of them even if I'm dog tired from a day of work.
- Make your own hummus and baba ghanouj. Muuuuch cheaper than buying packaged varieties and tastier.
- Only buy spices in bulk. So much cheaper than the little jars at the grocery store.
- Roast a turkey breast once a week and slice for sandwiches rather than buying deli meats.
- Bake your own bread. Jacques Pepin has a great bread made in a sauce pot recipe on the WNET website.
- Eat more cabbage. Seriously - cabbage is typically one of the cheaper, more nutritious foods you can buy. A little collateral damage is worth it. Consider sauteing red cabbage in a little canola oil, soy, orange juice, orange zest and a little cider vinegar at the last. Add some mustard seeds, too, for a little crunch.
- Eat more cauliflower. Ditto. Tossed with a little olive oil salt and pepper and roasted, it's nutty, delicate flavor is delicious. Also nice sprinkled with curry powder and roasted.
- Freeze end pieces or leftover heels of bread. Thaw, cube and toast them with a little olive oil or sea salt and use as croutons in salad or on top of hearty soup. Or grind for breadcrumbs.
- Salad greens that are spicier and more flavorful than regular lettuce - like arugula, watercress or spinach - that are a little wilted and perhaps past their prime are great when tossed in a hot pan with cooked pasta, garlic, some chopped tomatoes, capers and a little olive oil. Also great in broth-based soup. Also nice added to cooked rice in the last two minutes of cooking, along with a little olive oil, salt and pepper.
- Put leftover pasta and rice in Glad containers and throw them in the freezer. Both are easily brought back to life either by refreshing in boiling water or heating in the microwave or on the stovetop in a heated pan with a little water or broth.
- Make chicken salad out of leftover chicken. I like to add Greek yogurt, celery, curry power, apple and almonds to mine. Or dice and make a quick chicken and, say, orzo soup using a carton of chicken broth, a diced onion, a diced rib of celery, salt and pepper. Simmer for fifteen minutes or so until your veggie are cooked, add chicken and orzo, and serve when orzo is tender.
- Veggies like zucchini, squash, eggplant, broccoli and peppers that are a little past their prime are excellent roasted either in a veggie lasagna, or diced small, sauteed, and added to pasta sauces for extra fiber, vitamins and flavor. Also great roasted and pureed into a soup - add some chickpeas or navy beans and a little kale for color and texture, and thin with broth or water. Drizzle with a little olive oil, salt and pepper.
- I make my own ground chicken in the food processor using chicken thighs and use it as a substitute for ground meat. Great for burgers, tacos or taco salad, or excellent for chicken meatballs in indian-spiced sauce over jasmine rice, or in regular tomato and basil sauce with pasta. Come to think of it, I often use chicken thighs instead of breasts because they're more flavorful, much cheaper, and add depth to your regular chicken and broccoli stir-fry, etc.
- You can use almost all of the stalks on your broccoli if you simply remove the ends and trim off the outer, darker green, fibrous outer husk down to the pale green, inner flesh. I stretch a head of broccoli into several meals this way. Substitute the trimmed stalks for asparagus; much less expensive and milder than broccoli florets.
- Consider having two or three veggie courses with your dinner. You tend to use more of your fresh vegetables this way so they don't hang around the fridge for as long.
- Buy beans in bulk rather than canned beans. This includes chickpeas, which are excellent in salads, sauteed with kale and red peppers, added to soups, etc. - I add chickpeas alot to vegetable sautees to add fiber, as well as to stretch greens into two meals.
- Cheaper cuts of lamb can be ground and combined with soaked cracked wheat, coriander, cumin, salt and pepper, and pinenuts to make kibbeh. Grill on a grill pan and serve over salad. Also a nice change of pace for burgers.
posted by
on March 28, 2009 [
31 favorites
- If you buy uncooked shrimp, buy with the shells on. Save those shells because they contain a tremendous amount of flzvor and can be seared in oil and then simmered in broth or water to make a shellfish stock.
- If you make something with just egg yolks save the whites in the freezer.
posted by
on March 28, 2009
- If you make something with just egg yolks save the whites in the freezer.
And vice versa: when you make meringues, also make mayo.
posted by
on March 28, 2009
Whenever I have a bunch of veggies (plus anyopen cans of tomato paste, v8, chicken stock, etc) toss them all in a slowcooker and make amazing veggie soup. Then I pour it into several single serving tupperware containers and freeze them.
Also, I shop at the dollar store for anything and everything.
posted by
on March 28, 2009
Chop up fresh herbs and freeze them with a little water in an ice cube tray. Go for about 1tbsp of herbs per cube. Then pop them out of the tray and save them in marked Ziploc bags. Herbs last remarkably long this way and still maintain good taste after being frozen.
Bacon freezes very well, too. I make freezer packages out of 2-3 strips of bacon, wrapped tightly in Saran then covered in foil.
Fruit this is a little overripe works great in smoothies.
posted by
on March 28, 2009
You sort of alluded to this in your post, but we always plan carefully before we go to the grocery store. I think that we save a lot of money trying to come up with meals that involve stuff we have and will use up as much of what we buy over the course of the week.
For example, this week we bought a bunch of chicken breast. Yesterday, I cooked it all and made fajitas with part of it, but we're also planning to make salads with chicken with the leftovers. Also, we try not to waste much when we do this. If we roast a chicken, we make stock with the bones and some veggies. If we have leftover veggies (like celery and carrots) we eat them as a snack or with meals.
posted by
on March 28, 2009 [
1 favorite
Some stuff I do: a jar each of frozen white and red wines--I just throw whatever's left in the bottle in there to top it off occasionally, esp. if it's just slightly iffy, a little less fun to drink. Beer, too, although I keep forgetting to buy cooking beer (Budweiser). Freezing herbs, whole, just throwing them in baggies. I keep forgetting to do this with cilantro, but cilantro would be great for it, since it wilts if you look at it mean. Freezing little squares of tablespoons of chipotle in adobo sauce, and tomato paste in waxed paper. Par-baking a bunch of six inch pizza crusts, they're great for using the last little bit of green pepper for a topping, or the one mushroom with no use.
We freeze bread, and bagels. If we don't we wind up throwing out one or two.
posted by
A Terrible Llama
on March 28, 2009
Making a weekly meal plan helps us buy only what we need. There are plenty of programs out there to help with this. You can even save particularly cheap meal plans for repeated use.
We make high-volume meals (e.g. baked ziti) in the beginning of the week, and immediately parcel out the leftovers into lunch-sized tupperwares to take to work throughout the week.
If we have leftover vegetables (half a bell pepper, half a bunch of cilantro) or meat, we throw them into omelets or quiche for brunch on the weekend.
posted by
on March 28, 2009 [
1 favorite
I have two cupboards—one for open items, and one for unopened items. Obviously I check the open-item cupboard first, whether I'm looking for a specific item, or just general cooking ideas.
posted by
on March 28, 2009 [
6 favorites
Eat lower on the food chain. Meat is expensive and better for you in smaller quantities (recently published research shows red meat having negative health effects. again.) Beans are tasty, nutritious and cheap. Eggs, too. Oatmeal for breakfast is easy. I use more water than the box says, and often simmer it longer while I'm getting ready for work, and it's fine. Ditto on the cabbage; it's delicious as a raw veggie, too.
I just found out that the grocery store I don't usually shop at has a section for produce that is imperfect, at reduced price. They often have artichokes, and after I strip off the outer leaves, they're fine. Buy what's on special and build your meals accordingly. There are some foods (arugula) I'm willing to pay for often, because I really like them, otherwise, I buy avocados only when they're on special. I often shop later in the evening and am able to buy meat that's marked down; the quality is fine.
Don't buy premium brands without doing side-by-side taste testing. Some brand items are worth the extra cost, some aren't. Your list and mine will be different. If there's a discount store that carries food, check it out. I stocked up on some favorite soups because the producer changed their packaging. Stock up when things you would buy anyway, and that store well, are on sale. I bought 10 lbs of coffee on deep discount, and was really bummed when I had to pay full price again.
A cookbook I like is
Cooking More With Less
, which I see has a new edition. I like the Mennonite philosophy and the recipes.
posted by
on March 28, 2009
If you buy any food in a package, with a logo, or mascot, you're wasting money.
I've actually been planing to start a blog around this topic. I know lots of people my age (23) who are having kitchens of their own for the first time, don't know how to cook, and when they do, end up spending more money than eating out. They don't know how to shop, and go for "convenience" foods, which equals money wasted. I've hesitated starting this blog for fear of being preachy, but hey you asked for it.
Start with breakfast. Like cereal? Buy big bags of store brand, and an airtight storage container. Instant oatmeal? Pssh, a canister of store brand oats make 12 servings, and cost about $1.50. They can still be cooked in the microwave, just add your own toppings. Even just eggs, toast and hotsauce are fast and very cheap, especially compared to those frozen breakfast sandwiches.
What about snacks? Forget potato chips, which you know aren't great for you in the first place, and go for homemade popcorn. A bag of popcorn is around a buck, and makes 12 large batches-- enough for 2 to share.
Simply Recipies
gives a good technique. No machine required.
If you normally buy washed, bagged salad greens, stop. Buy a salad spinner from Ikea or the dollar store. Buy dirty head lettuce, give the greens a bath in the spinner. It's about a fourth as expensive. Also, if your lettuce is looking a bit old, a quick soak in ice water will perk it up.
Whenever I see whole chickens below $1 a pound I buy a big one. Cut off the wings, and freeze them for stock. (they get over cooked when roasted anyways) Roast the chicken, and eat the breasts that night. Next night make enchiladas, dinner salads, quesadillas, tacos, sandwiches, etc with the thighs and leftover meat. Or make stock, and then chicken noodle soup, chicken tortilla soup, etc. One chicken plus veg, and a few staples can feed 2 people for 2 or 3 days.
Already said, but freeze anything, and everything you might think will be on it's way out. Likewise, if you see something on sale, but wouldn't be able to eat it all before it goes bad, freeze it. I love it when I've got enough food banked in the freezer and pantry that I can make a meal for "free" (or not spending more)
I also highly recommend having several meals that you can whip up from the pantry, that'll resist the temptation to eat out. Blackbean burgers are just a can of black beans, mashed up with frozen corn, bread crumbs and spices. Pan fry, stick in buns or toast. Same with fried rice-- cooked rice plus frozen peas and carrots, meat or veg leftovers, egg, soy sauce.
Tip number one, and most unpopular, would be to eat less meat, and probably less in general. Plant based diets are healthier, lower disease risks, less impact on the environment, etc etc. I'm not a vegetarian, but Malthas and I eat meat maybe 3 or 4 times a week. The typical american has a large serving of meat at dinner and lunch. Lots of great protein to be had in beans and tofu.
Also I think I'd go crazy shopping for food every few days. I'd much rather spend 45 min once a week planing a menu and shopping for it, than 30 min round trip every few days. Saves gas too. I'd say (minus beer and coffee, our two vices) we spend about $50 a week. Cook enough dinner to have leftovers for lunch, then have breakfast on the cheap.
posted by
on March 28, 2009 [
10 favorites
I have a compost heap, so anything really past it gets tipped into the compost bucket and makes its way outside, ultimately to build up the soil where I grow greens and herbs. My mother-in-law doesn't even bother with composting. She just has a trench in a fallow part of the vegetable garden and buries all scraps.
We pack our lunches, so carrots and celery and peppers etc end up as raw snacks in our lunch boxes, which helps prevent ends and halves and bits that aren't enough for a whole dish building up.
When I feel inspired, I make vegetable stock with the saddest looking remnants, and use it in cooking or freeze it for later.
The last handful of pasta or rice goes into soup, stews or casseroles to thicken them.
Rancid or over-used cooking oil is used to impregnate corrugated cardboard and make firelighters/bbq starters.
Fruit on the verge of spoiling can be stewed with sugar and spice for dessert, putting on cereral, or a topping for baked goods.
Roast vegetable soup deals with the ends of all sorts of root or stalk or storage vegetables. Take your last bit of pumpkin, a sad potato, a lonely carrot, that scraggy half onion, etc, brush with oil, roast until browned. Then puree with vege stock (we made that earlier, remember) in a blender. Season - soup. (Suprisingly, carrots and fat celery stalks work ok in this).
posted by
on March 28, 2009 [
2 favorites
Every weekend, plan out your meals for the week. Then, figure out which ingredients you need for each meal. That list of ingredients minus the things you already have is your shopping list. Plan your meals that require the freshest ingredients early in the week, and those with less-fresh requirements (ie: beans, canned/frozen food, pasta, etc.) for later in the week.
We started doing this a couple of months ago, and since then we haven't had anything go bad. At the end of the week, the fridge is empty and that's the way we like it.
We have friends who started doing this on our suggestion, and they are loving it. You no longer have to wonder about what you're going to have for dinner, and have to settle for something less good if you don't have everything you need. Also, throwing out no food leads to immense savings.
posted by
Simon Barclay
on March 28, 2009 [
3 favorites
Lunch In A Box
site about Japanese style bento lunches has a lot of good tips on how to cut food bills and freeze foods that I've found helpful. Like Sickinthehead said above, a lot of veggies like green onions you never need much of, but can only buy in buches. I chop up the remainder and put them in clean empty water bottle and put it in the freezer. Then whenever I need some, I can just shake a bit out. The green onion really keeps it's flavor and crispness.
There's another site called
Still Tasty
with information on food safety & freshness. Like how long that meat will still be good if you've defrosted it in the fridge and haven't quite gotten around to it.
Oh, and as another fun tool, if you have a Nintendo DS, get the
Personal Trainer:Cooking
'game.' It's not really a game at all, but an interactive cookbook. You can use it for meal planning and grocery shopping. And I find it just another fun way to actually motivate myself to DO something in the kitchen.
posted by
on March 28, 2009 [
1 favorite
I bake a different flavor of biscotti every week. I keep the slices in a gallon bag. Over time, the bag fills with a rainbow of flavors of biscotti crumbs. They make great ice cream sprinkles.
posted by
on March 28, 2009
Don't forget that bread which is a bit dry also makes great french toast.
Apples which are getting a bit aged can be used for bread just like bananas can.
Citrus which is getting old can still be used for juice to cook with and you can run the rinds through the garbage disposal to clean it.
When an onion is going bad, you may only have to give up a couple of layers and still be able to use the inner layers.
posted by
on March 28, 2009 [
1 favorite
I'm self employed, so I view my time as money. Once a week I give myself 1/2 hour and $100 at Stop and Shop. I have rules: Only items on sale, only items in bulk. 10 for $10.00, family packs of meat, fruit and veggies from the sad rack. Every week I have to use only what I have on hand. We've had some interesting meals, and I'm actually having fun in the shop and in the kitchen for the first time in years.
posted by
on March 28, 2009 [
1 favorite
Take advantage of your grocery store's salad bar, if it has one—the things you get from there don't necessarily have to be used for salad. For example, if celery is something you don't use very often, but you have a recipe calling for 1/2 c. celery, instead of buying a bunch of celery and using one or two ribs then letting the rest sit around until it goes bad, just get the appropriate amount of celery from the salad bar. Bonus: it's already chopped.
posted by
on March 28, 2009 [
2 favorites
Another trick is searching Google for your ingredients + "recipe". You are quite likely to find something tasty which uses just what you have.
posted by
on March 28, 2009 [
1 favorite
It might seem silly or another level of work entirely, but compost what does go bad, and look at something like Square Foot Gardening.
posted by
on March 28, 2009 [
2 favorites
I make mirepoix in big batches. Because the only reason I buy celery is for mirepoix, this is less wasteful for me. Bunches of celery are cheaper per pound than buying single stalks.
I buy one bunch of celery, trim it and dice it up, and then dice a roughly equal amount of onions and carrots. Saute in olive oil until onions are golden and everything's soft (8-10 minutes for me). I usually do this on a night that I'm going to make soup, so I scoop most of the mixture out of the stockpot, leaving about 1.5 cups - I use that to make my soup. The bulk of the mixture can be removed to a bowl or plate to cool.
Then I scoop 1.5 - 2 cup portions into freezer bags (I usually get 2 or 3 bags in addition to what I'm using that night). Lay the bags on the counter and smooth the mixture up to squeeze out the air and make the bag flat and even. Freeze flat, then you can store it flat or standing in the freezer.
To use later, I just run some warm water over the bag, or break it up and plop it into a warm soup pot. Saute a bit (it will be soggier than fresh mirepoix, but in soups that cook for at least 30 minutes you won't notice a difference), then prepare soup.
posted by
on March 29, 2009 [
5 favorites
"Buy a salad spinner"
What kind of crazy spendthriftness is that? Put leaves on tea towel, grab corners to make a bundle, go outside, and whirl it around while making "WHEEEE" noises. May be delegated to children if they can be trusted not to let go.
posted by
on March 29, 2009 [
4 favorites
Another way to avoid waste in the kitchen that doesn't have to do with food per se is to use your own grocery bags. My roommate uses plastic bags and I'm amazed at how many we actually build up. Other tips include saving food packaging for storage, like glass jars from dips and plastic containers from butter. It's fine to use these again, just don't microwave anything in them. I also wash out ziploc bags for re-use. And you can use fabric napkins instead of disposable paper ones.
posted by
on March 29, 2009
- When you make bacon, save the bacon grease in your fridge. Use it for cornbread and for seasoning cast iron cookware.
- Similar to above advice, freeze clean vegetable peels and scraps and use them to make stock. Freeze reduced stock in ice cube trays and store in a zip-loc bag.
- Make your own yogurt. Maybe a stretch for this topic, but it saves money and is a good way to use up extra milk.
- Past-prime yogurt, sour cream, milk, kefir, and probably a lot of other stuff can be made into pancakes.
- If a wedge of cheese grows mold, try cutting off the mold before giving up on the cheese.
- Put a whiteboard on your fridge so that you can keep track of what needs to be used up and how soon.
posted by
on March 29, 2009 [
1 favorite
I've had some requests for my grandmother's potato donut recipe, so here it is. Watch out, though, as they are insanely addictive. I don't make them very often (once a year at most) because I simply can't leave them alone until they're gone.
Grandma Swan's Potato Donuts
3 eggs
1 1/3 cups of sugar
1/2 tsp vanilla
1 cup mashed potatoes
2 tbsp shortening, melted
4 cups sifted all-purpose flour
6 tsp baking powder
2 tsp nutmeg
1 tsp salt
1/2 cup milk
Beat eggs with sugar until light. Add potatoes and shortening. Sift together dry ingredients; add alternately with milk to potato mixture, beating well after each addition.
Chill 3 hours.
Roll out half the dough at a time, keeping other half chilled. Roll on floured surface to 3/8 inch thick. Cut with floured doughnut cutter.
Chill 15 minutes.
Fry in deep hot fat
at 375 degrees for about 3 minutes, turning once, drain. Dip in sugar.
I hereby disclaim all moral and legal responsibility for any consequences that follow the posting of this recipe, i.e., Metafilter members and lurkers turning into fatties
en masse
, as it were.
My mother always poured a half-inch of vegetable oil in her electric skillet and fried them in that, and I do the same in a large frying pan, with the burner turned to medium heat. Be careful not to let the oil burn.
I never have dipped them in sugar, nor did my mother. They're quite enjoyable and high-calorie enough without it.
posted by
orange swan
on March 30, 2009 [
9 favorites
Addendum to footnote
: You can lift the donuts out of the oil and reuse the oil to fry the next round, but you will have to keep adding more oil as each successive panful of donuts soaks up a little of the oil in the frying pan or skillet.
posted by
orange swan
on March 30, 2009 [
2 favorites
If you order out at all, don't. Make your own pizza and burritos. They cost about a dollar to make at home. There's a reason fast food places make so much money.
Learn a couple of dishes that you can make with endless variations - spaghetti sauces, risottos, etc. Shopping for the week is easy when you know you are making a pasta, a meat, a veggie dinners, etc.
Make a meal that lasts multiple days: Lasagna, Chili, etc. Cheap and so easy.
posted by
on March 30, 2009
I will echo the fried rice suggestion and add that cooked rice from the fridge makes
fried rice than fresh-cooked rice.
I used to think this was a lie my mom used to pawn off old rice on me, but experience and expert opinion agree it's true.
posted by
on April 2, 2009
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