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Volume 17 - Issue 7 - July 2004
Feature »
What You Should Know About Nutrition And Wound Healing
Wound healing is a complex process that depends upon the delicate balance of physical and spiritual well-being of the individual. In order to maintain this required balance for wound healing, clinicians must be aware of and evaluate five major conditions including: adequate perfusion, decreased bacterial load, protection from mechanical stress, sufficient nutrition and the patient's psychosocial status.
While one can evaluate the first three conditions through clinical examination techniques, laboratory assays and special studies, the nutritional status and psychosocial status of the patie
Letters »
Raising Questions About ESWT In Heel Pain Article
First, I'd like to say that the article on adult-acquired flatfoot (AAF) was insightful and thorough (see the cover story "A New Approach To Adult-Acquired Flatfoot," pg. 32, May issue). It is now my reference on AAF. However, I found that the heel pain article left questions unanswered (see "Conquering Conservative Care For Heel Pain," pg. 48, May issue). I wonder why James Losito, DPM, offered his comments on Extracorporeal Shockwave Therapy (ESWT) while having very limited knowledge of ESWT.
Out of the three methods of generating shockwave, Dr. Losito only describes one. By his
Forum »
How To Succeed At Conflict Resolution Without A MBA
I never enjoyed the yearly planning session with my undergraduate advisor at the University of Washington. It was the beginning of my senior year and the advisor was disturbed at my lack of a life plan. He noted I had taken a lot of science courses and had done well. I explained science to me was like reading a cookbook and my roommates were pre-med. No, I had not considered applying to medical school. I admitted dodging the draft was my main interest in college.
My advisor suggested a business class called Conflict Resolution. It was a graduate level course and didn't interest me at all.
Diabetes Watch »
Detecting And Treating Patients With Diabetic Autonomic Neuropathy
Autonomic neuropathy may significantly affect the quality of life of patients with diabetes. Unfortunately, despite the common prevalence of this condition in this population, autonomic neuropathy is one of the least understood and recognized complications of diabetes. Not only is there a cloudy picture in regard to the pathogenesis of the condition, there are various clinical manifestations with no degree of consistency in which they may occur.
With this in mind, let's take a closer look at this potentially serious complication among people with diabetes.
Autonomic neuropathy generally in
Diagnostic Dilemmas »
How To Manage Postoperative Hallux Varus
Chances are, you have seen patients present to your office with pain after undergoing a bunion surgery, which you may or may not have performed. If you were the operating surgeon, it is easy enough to research the specific procedure that you performed. However, in many cases of hallux varus complications, the patients wind up in another surgeon's office for reconstruction. Obtaining all the prior operative and post-op information will aid in tailoring the revisional surgery.
With this in mind, let's consider the following case. A 55-year-old female patient returns to the office for a fol
New Products »
Making Ointment Application A Breeze
When treating diabetic patients who have neuropathic ulcers, it can be challenging to apply a wound care ointment with a wooden applicator or cotton swab due to pain tolerance issues.
However, a new spray version of Panafil® may be able to address these concerns. Healthpoint, the manufacturer of Panafil Spray, says the spray is light so it doesn't hurt a sensitive wound bed and facilitates easier access with tough to reach areas of irregularly-shaped wounds.
The company also emphasizes that using the spray minimizes the potential for cross-contamination, a significant benefi
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Quality Kitchen Pull Out and Pantry Shelves : Made in the USA and Made to Fit : Easy Ordering
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Snow sculpture event held FridayStaff Report | February 20,2013Come Alive Outside will hold its first annual snow sculpture event at 1 p.m. Friday at The Meadows assisted living community in Rutland.
Rutland Creative Economy has joined with Carpenter and Costin to plan a community activity designed to reach all ages and levels of creative skill.
Carpenter and Costin, a local landscaping firm, will truck in the snow that volunteers will turn into snowmen or sculptures for residents to view.
All are welcome to the event at 157 Heritage Hill Place. Refreshments will be available.
Register online at carpenterandcostin.com. For more information, contact Russ at 775-5686.
In partnership with the Professional Landcare Network, Come Alive Outside provides inspiration and a concrete new model for how the green industry can do business. Learn more at comealiveoutside.com.MORE IN This Just InBy Josh O'Gorman Full StoryBy Gordon Dritschilo Full StoryCASTLETON - Police have released a picture of a man who robbed a convenience store Monday night. Full Story
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- RICHARD'S POOR ALMANACK: Dutch father of microbiology Antonie van Leeuwenhoek discovers the existence of one-celled organisms; in 1967, The Doors are booked to play the Ed Sullivan show; in 1858, freedom fighter Dred Scott dies on this day in St. Louis.
- TOMORROW'S HEADLINES TODAY: No money this year for western rail project, Lola Aiken memorialized in Montpelier, Supreme Court Castleton murder suspect will remain in jail, Shaftbury man fires shots from his AK-47 into neighbor's home.
- RICHARD'S POOR ALMANACK: On this day in 1959, Soviet Premier Nikita S. Khrushchev arrives in U.S. for historic 13-day visit; in 1987, Secretary of State George Shultz and Soviet Foreign Minister Eduard Shevardnadze sign nuclear reduction agreement.
- TOMORROW'S HEADLINES TODAY: City celebrates completion of its newest mural, on West Street opposite the post office, more than $2 million in federal grants will bolster Vermont's health centers, Patrick McArdle reports on pending sale of Vermont papers.
- RICHARD'S POOR ALMANACK: Henry Hudson sails up the Hudson River as far as present-day Albany, Leo Szilard has epiphany waiting for the light to change, 3 kids report a West Virginia close encounter in 1952.


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Whether a first time meditator, long time practitioner, artist or someone interested in creating a more fulfilling life, learn how to meditate and create from that state of mind in everyday life. This class offers meditation instruction, discussion and experiential exercises from Shambhala Art™, based on excerpts of True Perception by Chögyam Trungpa. Fee: $40 ($35 members) plus $15 text and materials fee. All are welcome. FMI contact Rebekah Younger at firstname.lastname@example.com
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2011-09-14 / Events & Calendar
Memorial Garden Dedication and Flag Disposal Ceremony Oct. 1
Massapequa Post 1066 will hold its annual Memorial Garden Dedication and Flag Disposal Ceremony, Sat., Oct. 1, 11 a.m. The ceremony will take place in from of the Post, 66 Veterans Blvd., Massapequa, directly north of the Massapequa Long Island Railroad station. For information, call the Second Vice Laura Kennedy at 442- 9126.
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A Stanislaus County Superior Court judge has set an August trial date for the Denair teenager accused of stabbing her parents, leading to her father's death.
The Turlock Police Department has arrested a 33-year-old man on allegations he sexually assaulted a minor for three years.
A Delhi man was sentenced to seven years in prison for an accidental shooting that killed his 17-year-old friend.
The very scary scenario of a gunman terrorizing a school campus played out in safe surroundings Monday in a joint exercise between the Stanislaus County Office of Education and local law enforcement and emergency personnel.
Gun shots were fired at an Oakdale police officer on Tuesday afternoon, which resulted in a multi-agency dragnet and the eventual arrest of two suspects. No officers were hurt or struck by the gunfire and by the end of the evening, both suspects were in jail.
The Merced County sheriff's Department is investigating a home invasion in Delhi where the suspect beat two people but took nothing from the home.
A man allegedly breaking into a Turlock office to steal recyclable materials ended up trapped in a closet, the Turlock Police Department reported.
A Turlock High School student who ate a marijuana-laced cookie had to be taken to an area hospital after she came down ill.
A Hilmar man suffered major injuries in a crash caused by a suspected drunk driver.
A Modesto man wanted for stabbing a man to death was arrested Wednesday at a Turlock homeless shelter.
A sting operation by the Contractors State License Board resulted in the arrest of four individuals for conducting business without a valid contractor's license, including three individuals in Merced County.
Turlock Police investigators have arrested three teenagers they believe were responsible for stabbing three people at a New Year's Eve party, but the Stanislaus County District Attorney's Office has declined to file charges at this time.
In a coordinated effort between the Turlock Police Department, the Stanislaus County Sheriff's Department and the U.S. Marshalls Office, two men wanted for a Modesto murder were apprehended in Turlock Friday night.
Turlock Police have made a second arrest in the fatal hit and run collision that resulted in the death of a Delhi woman.
A Ceres man has pled guilty to four counts of bank robbery, including two in Turlock.
A man stopped for a bicycle infraction was found in possession of numerous stolen credit cards after he tried fleeing a Turlock officer on foot.
A preliminary hearing for a Turlock man accused of a hit and run that killed a Turlock woman out for a walk with her husband has been set for November.
A Delhi man is in critical condition after he was shot by assailants who were bent on stealing his marijuana plants.
Turlock Police are searching for the driver of a Chevy Suburban that was involved in a hit and run collision Friday that injured three people.
The Diocese of Stockton's efforts to declare bankruptcy has led to 34 new potential claims of sexual abuse being reported.
A Denair man hosting a birthday party for a friend was stabbed to death by an uninvited guest, the Stanislaus County Sheriff's Department reported.
Three people were injured Friday night by a speeding sports utility vehicle that hit their car after they stopped to let a man cross the street.
The Stanislaus County Sheriff's Department apprehended a murder suspect leaving a Turlock store on Wednesday night after a woman recognized him from Crime Stoppers.
The Turlock man believed to have been behind the wheel in a collision that claimed the lives of three people from one family, has officially been charged with murder.
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Police said a 20-year-old woman found unresponsive in a backyard hot tub late Thursday night in Hermitage likely died from suicide.
Authorities originally said Bridgett Combs-Holt, 20, accidentally drowned, but detectives said she sustained a gunshot wound to the head and a suicide note was located. A pistol was also found in the hot tub after it was drained.
The incident occurred around 11:30 p.m. in the 3000 block of East Lake Drive near Percy Priest.
Copyright WSMV 2012 (Meredith Corporation). All rights reserved.
A pet goldfish is off-the-hook and alive after a micro-surgery removes a tumor from his brain.


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" Please give your recipe a title and include a full description of how to prepare the dish you have a home recipie for. "
* Prices may differ from that shown
I am not the biggest eater of pork. It isn't something that I would generally pick out on a restaurant menu and I don't usually buy pork joints for Sunday lunch. When I do cook any pork myself I have to trim off the fat and make sure it's really lean before I start. There are a couple of tried and tested recipes I tend to use, so I know where I am and know I can eat the result! This next recipe combines dry cider, apples and pork and is VERY easy to do.
4 pork chops
2 tbsp sunflower oil for frying
2 Bramley apples
1 large onion
3 Celery sticks finely chopped
1 tbsp Flour - seasoned
600 ml dry cider
6 chopped sage leaves
1) Heat the oil and brown the pork chops on either side. Then set them aside and keep them warm.
2) Peel and slice the onion, fry for about 5 minutes and then add the chopped celery and heads for a further 5 minutes.
3) Peel, core and slice the apples add to the pan with the celery and onions cook for another 5 minutes.
4) Take out the ingredients from frying pan and keep these warm too.
5) Sprinkle some flour and stir into some oil in the frying pan, stir and then add the cider and sage.
6) Place all the ingredients into a casserole dish, put into a pre-heated oven at 180C and cook for around 40minutes, or until the chops are tender.
7) Serve with the vegetables of your choice.
It serves four, so you can either increase or decrease the amounts if you want to serve more or less people. I would recommend you use a good Real Cider rather than some of the mass produced stuff that has never even seen an apple because it really does improve the texture and flavour (as well as being a lot better for you with the lack of chemical additives).
This next recipe is for more indulgent and is usually reserved for special meals in. The gin and juniper go really well and the crème fraîche in the sauce adds some nice richness to the dish.
2 juniper berries
4 tbsp gin, warmed
1 garlic clove, finely chopped
1 sprig rosemary, finely chopped
1 tsp coriander seeds
3 tbsp olive oil
2 x 175g/6oz thick, boneless pork steaks
150ml/ ¼ pint English apple juice
4 tbsp crème fraîche
1) Crush the juniper berries coarsely with a rolling pin. Warm the gin in a pan, pour over the juniper berries and then leave this mixture to soak for at least 20 minutes.
2) Trim the pork to take off any excess fat.
3) Drain the juniper berries, but reserve the gin to use in the sauce later.
4) In a mini blender, or using a pestle and mortar, pound the garlic, rosemary and coriander seeds with the juniper berries and 2 tbsp of the olive oil. Spread this mixture evenly over the pork, cover and leave to marinate for as long as possible. Over night is good, but really as long as you can manage.
5) Heat the remaining oil in a small frying pan until very hot. Add the pork and cook quickly on both sides until golden, but not too brown. Pour in the gin and boil rapidly to remove the raw alcohol taste from the sauce. Pour in the apple juice and scrape the pan to loosen any sticky bits.
6) Bring to the boil, half cover with a lid and simmer for 10 minutes until the pork is cooked and the sauce reduced but not too thick. Remove the pork and keep warm until ready to serve.
7) Swirl the crème fraîche into the sauce, bring back to boil and boil rapidly for 1 to 2 minutes until it's a syrupy consistency and then season to taste.
8) Serve the pork and sauce again with the vegetable of your choice.
I hope you enjoy cooking and eating these recipes. They are both quite easy to do and are well worth the effort because they are really full of flavour and texture.
Let me know what you think if you try them yourself....
We had friends for dinner on Saturday evening and I wanted to cook something, sophisticated yet simple and it needed to be reasonably low in calories (?!) I spent a very relaxing evening flicking through old magazines and recipe books. Eventually I happened upon the following, which I adapted to suit our needs.....
Pork Fillet with Mushroom Stroganoff Sauce.
4 pork fillet steaks
Ground black pepper
300g mixed mushrooms (chopped or sliced)
1 tspn Paprika
1 clove of garlic
1 tbsp oil (or a couple of squirts of Fry Light)
2 tspns Dijon Mustard
2 tbsp chopped fresh Tarragon
150ml white wine
100ml half fat crème fraiche
2 ciabatta rolls (cut in half)
*Wrap the pork fillets in cling film and beat vigorously with a meat cleaver, or rolling pin - this is a great exercise to get rid of pent up aggression!!
*Rub the steaks with freshly ground black pepper and put to one side.
*Heat the oil in a pan and add the mushrooms. Cook over a low heat.
*Add crushed garlic and paprika. Cook for a couple of minutes.
*Pour in the wine, turn up the heat and reduce the liquid by half.
*Reduce the heat and stir in the crème fraiche, mustard and Tarragon. Keep the sauce warm.
*Heat a griddle pan and cook the pork for 3 or 4 minutes on each side.
*Remove the meat from the pan and allow it to rest for a few minutes, meanwhile toast the rolls on one side by placing them in the griddle pan. (This is great as they soak up some of the juices).
*Place the pork on the half roll and top with stroganoff sauce. (mmm!)
Serve with roasted vegetable and a green salad.
I can report that all guests were very happy with this dish . Not only did it look attractive but the pork was very tender (not surprising after its brutal beating!) and the mushroom stroganoff was delicious. If anything there wasn't enough sauce, so next time I might double the wine and crème fraiche.
Pork fillet is a more expensive cut, but this recipe would work just as well with pork loin chops.
Don't take my word for it - have a go - it really is lovely.
Enjoy! :o)
I have to be honest, pork is not my favourite choice of meat, but my husband, ever the traditionalist, likes his mix of beef, pork and chicken for dinner. However, I have to say that this spicy pork casserole recipe, passed down to me by my mother, is a big hit with both hubby and I, as well as others who have sampled, it as dinner guests.
One of the reasons that I like making this recipe, is that for the most part, the ingredients are ones that are usually lurking in my cupboards, and therefore, not requiring an afternooon run to Tesco.
These are the ingredients (making enough for 2-3 people)
400g Pork Fillet (diced)
1 medium onion chopped
225g can of Pineapple Chunks
1 tbsp tomato puree
1 tbsp lime juice (I usually opt for the bottle for handiness)
2tbsp Soy Sauce
100g mushrooms (optional)
4tbsp peanut butter
1 tbsp brown sugar
1 tbsp chilli powder (to give it a little kick)
1 green pepper (chopped)
Pre heat the oven to 160C
1. Heat 1 tbsp oil in a pan, then add the pork, frying until brown.
2. Transfer the meat to a casserole dish.
3. Add onions and mushrooms to pan and cook until soft. Transfer these to the casserole dish.
3. Drain off the pineapple juice and make up to 1/2 pint with water.
4. Mix the peanut butter, brown sugar, lime juice, soy sauce, chilli powder, tomato puree and 1tbsp oil in a saucepan.
5. Add the pineapple juice and water. Then heat to form a smooth liquid.
6. Pour the liquid over the fried meat.
7.Cook for 1 hour in the oven.
8.Take out the casserole and add the pineapple pieces and pepper, and cook for a further 30 minutes.
This can be served with either boiled rice, or potatoes ( I usually have the baby potatoes at this time of year).
This is a really substantial meal, ideal as a winter warmer, but still makes a great dinner at other times of the year, just with a lighter side dish. I love the fact that I can just bung it in the oven and leave it for an hour. As I said pork is not my favourite meat, but this is a dish I can enjoy time and time again.
This zingy pork recipe of my Mothers is something she makes us regulary and we love the sticky sauce in the main! You can do it with chicken as well if you want to and it's ever so simple to make but looks really great!
Ingredients To Make 4 Servings....
2 limes, juiced
2 large oranges, juiced
1 1/2 tablespoons of balsamic vinegar
1 tablespoon of Dijon mustard (heaped)
2 large cloves of garlic, (crushed)
3 sprigs fresh of thyme
1/2 teaspoon of salt
1 teaspoon of black pepper (milled is best)
1 tablespoon of olive oil
4 pork chops, about an 1-inch thick each and medium in size
1 teaspoon of olive oil
1 tablespoon of unsalted butter (not low fat spread, it must be butter!)
How To Make It....
In a large bowl combine all the ingredients except for the 1 teaspoon olive oil, pork chops, and the butter and mix everything else really well. Then add the chops to the mix and spoon the marinade over them to coat them really well.
Then marinate for at least 30 minutes, (preferably covered in cling film in the fridge). My Mum always leaves them for about 4 hours regulary just re-coating in the sauce every sauce so often so they really do marinate.
Heat a heavy pan over a medium heat for about 2 minutes. Remove chops from the marinade, reserving marinade for a bit. Brush the pan with the teaspoon of oil and cook the chops for 5 minutes on each side then add the marinade, lower the heat, and cook, covered, for 7 minutes, turning the chops just the once (they go a light golden brown and appear cooked).
When they are cooked remove the chops from the pan, and set them aside. Turn up the heat to medium and reduce left over liquid until it goes rather thick and gloopy. Remove from the heat and then stir in the butter and melt it, and strain in a sieve to remove any lumps and then your sauce over the chops and serve immediately so it's all still hot!
Up to you of course what you serve these with! Me I like fries if I'm in a piglet mood or a nice salad if I'm not but my family eat this with jacket potatoes or rice usually. The choice is yours! It's really tasty!
I am gonna try this one tonight, it's a simple pork caserole I saw on television on Saturday but I changed it a bit because we didn't have all the ingredients. Takes 1-2 hours to make and serves 3-4 depending on how many chops you use.
So my ingredients/ fridge contents
2 sticks of celery
1 large onion
10 tablspoons of olive oil
4 bayleaves
2 sticks of rosemary
3 large pork chops
3 tins of tomatoes
2 corgettes
salt and pepper to taste
1. Chop upyour vegetables the onion and celery small and the corgettes in large chunks.
2. Pre heat your oven 160 degrees
3.In a large casserole dish pour in your olive oil and fry up your onion and celery for one minute.
4.put in your rosemary ( which I obtained from my garden)and bayleafs, fry them for another minute and add your chops.
5. The original recipe said to add a glass of red wine about now and wait until the alcohol evaporates off however I didnt have any of this and used up some leftover sock from a lambs leg we had for dinner a few nights ago.
6.Then chuck in your tins of tomato and corgettes.
7.season with some salt and pepper if you think it needs it, place a lid on top of the casserole dish and place it in the preheated oven for around 80-90 minutes. Take it out of the oven after this time and let it rest, serve with mashed potatoes.
The original recipe also said to add cream with the corgettes but I think my version is a little healthier and hopefully it will taste ok also when I take it out of the oven in about half an hour.
Easy stir fry pork.
I cook this about once a month at home.It is really quick and easy and suprisingly for chinese food requires very few ingredients.
I serve it with noodles and it is a way of getting my three year old to eat a little meat, although she does exclaim 'yummy, chicken' ?!
You will need (to serve 4)
1lb lean boneless pork.
1 tbsp groundnut oil.
6/8 spring onions cut into 2inch strips.
salt and pepper to taste.
1 teaspoon sugar.
To marinade.
1 tablespoon rice wine.
1 tablespoon light soy sauce.
2 tablespoons sesame oil.
1 teaspoon cornflour.
Cut the pork into thin slices (id say around 2inch by 1inch)
Put the marinade ingredients in a bowl (rice wine, soy sauce, oil and cornflour as stated above.)
Add your pork pieces, stir and leave to marinade for at least 15mins but prepare up to here as early as you like really. (I like to prepare this ready in the morning for when I return from work).
Heat a wok to a very high heat and add the groundnut oil. When this is very hot add the pork and stir fry until brown which takes only about two minutes.
Add the onions, salt, pepper and sugar. Stir fry for a further two minutes
and serve immediately.
This really does take minutes and will be very chewy if you're tempted to overcook so dont get distracted.
Stuffed loin pork
1kg pork loin joint
6 red onions
6 - 8 fresh sage leaves
3 slices smoked back bacon
Apple sauce
2 -3 thick slices toasted brown bread
Kitchen string
1. preheat oven to 200oc
2. finely slice the red onions
3. cut the smoked back bacon into small chunks
4. finely chop the sage leaves
5. in a large frying pan heat some butter
6. fry the onions till tender
7. add the bacon to the onions and cook till the bacon is crispy
8. cube the toasted bread
9. transfer the bacon and onions to a bowl
10. add the sage and toast cubes to the bowl and combine
11. Add 6 table spoons of apple sauce to the bowl
12. season with a little salt and pepper
13. combine the mixture adding a little egg to bind if needed
14. turn the pork upside down and with a sharp knife cut a large slit through the middle of the pork, leaving a inch at the end
15. open the joint out and put the stuffing in the slit you have made, making sure the stuffing is evenly spread
16. close the joint back up and secure the joint with string
17. season the joint with salt and pepper
18. lightly oil the roasting pan and add the pork to the pan
19. put the pork in the oven on the middle shelf for 2 hours {or to your preferred cooking time}
20. leave to rest for 20 minutes when cooked, covered loosely with foil before slicing
I usually serve this with new potatoes and green veggies.
Sausage casserole
8 thick pork sausages
1 large potato
2 tins chopped tomatoes
2 slices back bacon
250g baby button mushrooms
Large red pepper
2 large onions
Vegetable stock
* brown your sausages in a frying pan with a little oil, transfer to a casserole dish
* dice the red onion and fry till tender in a little oil or butter
* add the bacon to the onions and fry till crisp and transfer to casserole dish with the sausages
* lightly fry the mushrooms before again transferring to the casserole dish
* take the stork of the red pepper and deseed before cutting into large chunks and add to the dish with the sausage, bacon and vegetables
* open and add the tinned tomatoes to the dish
* season to taste
* add ½ pint of vegetable stock to the dish and stir to combine the ingredients
* peel and finely slice the potato before layering on top of the casserole
* transfer to a preheated oven at 180oc for 1hour 30 minutes
Serve with crusty bread.
My family love roast dinners and pork is a real favourite, however, it must be said that they are very fussy about the condition of their crackling - every last one of them and expert and not one of them a cook! - Well it has taken me years to get 'perfect crackling' every time; I haven't got it wrong for years now and I thought 'maybe there are other people out there, worrying themselves to death about the next family dinner and how the crackling will turn out; causing them to look on this site to find an answer - well I would have if I'd have known about it!'
So, I think it would be extremely kind of me to share my 'Perfect Crackling' recipe with the world - well, maybe one or two other crackling obsessed individuals, who, like me, would go to the ends of the earth, or scour books, or even search the internet, for the secret of the 'golden crown' as my barmy son calls it! Anyway, without further ado here it is:
Joint of pork
Olive oil
boiling water
Score the skin, put pork into a colander or on a rack skin side up, bring kettle to boil and pour over the skin, dry and place in fridge for 1 to 2 hours, take from fridge and rub all over with olive oil and salt, cook as you would normally for whatever size joint you have.
After you get used to cooking it this way you can experiment, you can add pepper, fennel, garlic, chilli, anything you fancy to the olive oil. I have even resorted to rubbing in the oil and salt after only a few minutes (I pourd cold water on it to cool down the skin) when time has been an issue and it worked fine, so give it a go, I hope that you'll be pleasantly surprised!
Preparation 30 minutes
Cooking stuffing mix 30 minutes
Finishing off in the oven 20 minutes
This is a very large quantity, but I prefer to make large portions of stuffing so I can freeze it for use later. As it is also a bit fiddly, it's good to do large batches so they don't have to be just a treat at Christmas.
I've basically taken my mother's version of stuffing and have experimented with various wheat free breads till I got it right. My girlfriend cannot eat wheat and simply replacing one bread with another doesn't always have the same results. For example, rye bread has a very strong flavour and can over power a dish, however I think the strong flavour is perfect for using in stuffing. Basically this is a good recipe for stuffing even if you use normal bread.
I tend to either use a rye bread or a spelt and rye bread. Most large supermarkets now sell these breads and some even bake them fresh. Just ask at the bread counter but preferably use an independent local baker if you have access to one. Sometimes rye breads can be quite heavy and moist, so place the slices on a wire rack and put in the oven for 10 minutes on a low heat (160oC) then cool down. You want to dry the bread out rather than toast it; this is why I don't recommend the using toaster. Try to keep the bread upright by using a toast rack or prop them up against one another so that underside doesn't get wet with condensation. Alternatively, if you know in advance when you're going to make it, simply leave the bread uncovered over night so it can go a bit dry and stale. This makes it easier to blend in the food processor and it also absorbs the flavours.
8 tsp dried rubbed sage
2 tsp dried parsley
1tsp ground sea salt
5 slices of bread
3 cooking apples
3 medium onion
2 stick of celery
A little bit of olive oil.
1 packet of sausage meat, which is around 450g or a packet of sausages which is roughly the same amount. Make sure the sausages aren't too cheap otherwise your stuffing will be swimming in oil and it won't gel to make those lovely stuffing balls.
First of all peel and roughly chop the onions. Wash and roughly chop the celery. Peel, remove stalks, deseed and roughly chop the apples.
Talk the apples, onion and celery and put in a food mixer and chop till fine. It may turn slightly liquidy, but don't worry, this means you won't have to dilute the flavour of the stuffing with water.
Next put the bread into the food mixer and chop until they are bread crumbs.
Put the oil in a large pan and heat on gas mark 2. Once the oil is hot, add the finely chopped apple, onion and celery. Cook this for about 10 minutes.
Add the sausage meat and using a wooden spoon separate the meat till has mixed in well with the onions, celery and apples.
Once the sausage meat has mixed in add the parsley, sage and salt. Cook for a further 15 minutes on mark 2 with a lid on the pan. Stir every 5 minutes to make sure it doesn't stick.
Finally turn the mixture down to mark 1 and add the bread crumbs. Stir until the mixture has combined. You shouldn't need any water at this point, but if you do, only add a little at a time.
Cook for another 5 minutes, stirring regularly as the mixture will stick at the bottom. Taste the mixture and see if it needs any more salt or herbs for your taste. I don't recommend over doing the sage as this can give it a bitter taste.
What I then like to do is let the mixture cool down then make into stuffing balls. I then cook these in the oven on 200oC and cook for 20 minutes.
If cooking from frozen, you can either defrost in microwave or let defrost in the fridge for a few hours.
I like to finish them off in the oven to give them a crispy outside. However the stuffing mix is already cooked.
One of my guilty pleasures is to take some chicken or Turkey from a fully roasted bird. Place it in a fresh baget, preferably warmed in the oven. I butter it, place generous helping of meat then spread another generous helping of stuffing straight from the pan. The meat and stuff do not need to be warm; they can be cold from the fridge. Top with a little bit of ground sea salt and a bit of West Indian hot pepper sauce if you like things spicy and your mouth will love you forever.
Chorizo, Chickpea and Pepper Casserole
This is a really quick and easy recipe with loads of rustic flavour and I personally think its incredibly good for you especially on a cold winters evening like this:
So what you need for this recipe are:
1 Large Teaspoon Olive or Groundnut Oil
1 Large Onion Red/White Diced
I clove Garlic Crushed
1 Red Capsicum diced
1 Green/Yellow or Orange Capsicum diced (You can choose whichever two pepper colours take your fancy really!!)
200g decent Chorizo Sausage, peeled and cut into small chunks
1 tin chickpeas (drained) preferrably 480g tin
1 400g tin of tomatoes
1 cup water
Salt and pepper to season
To begin with heat your large tablespoon of oil in a large pan and fry your onion until its brown. Add the garlic, peppers and chorizo and saute until the peppers are soft and the chorizo is sizzling, you should have incredibly smells coming from your pan.
Add the chickpeas, tomatoes and water season as required and simmer until the sauce has thickened, this should take about 20 minutes.
This should serve 2 people or could serve smaller portions to 3-4 people, I generally serve this with rice and it is warming, full of flavour, has pulses and vegetables for fibre and chorizo for iron.
If you want to add further flavours, thats fine, just keep the tomatoes for the sauce, the onion and some kind of pulse to give it depth and make it really filling and some kind of meat to flavour it to your taste.
One tip, try to buy as good quality chorizo as you can as this is the flavour that overwhelms the sauce and the better quality, the better the casserole, good places to buy are Waitrose, Lidl's, the Tesco/Sainsbury's Deli Counter or a local Meditteranean Deli.
I have always used the sausage casserole powder to make sausage casserole. Sausage casserole is such a comfort food and so easy to prepare. I usually prepare this dish when I don't have lots of time to cook.
I have stop using the sausage casserole powder and improvised my own recipe and the taste come pretty close to the powder version.
6 sausage
1 green pepper, cubed
5 button mushroom, sliced
1 sprig of thyme leaf
1 teaspoon ginger
1 garlic clove
1 bay leaf
1 onion, chopped
1 tablespoon tomato puree
1 cup water
Salt and pepper to taste
1. Lightly brown the sausage.
2. In a separate pot, fry onions till tender, add thyme leaf.
3. Fry garlic and add ginger powder into the mixture for half a minute.
4. Add green pepper and mushroom, fry in medium heat for 3 minute.
5. Add tomato puree and water. Let mixture simmer for 1 minute.
6. Cut the browned sausage into halves and put them together into the mixture.
7, Bring it to boil and then simmer. Cover pot and let it simmer for half an hour.
8. Add salt and pepper seasoning.
Served hot with mashed potato.
I believe I have achieved the same flavour of the packet casserole without any preservatives and flavouring.
I make these often when the pork mince is on offer in the supermarket, I normally pick up a pack at around the £2.00. I use these sausages when making a dinner in the week and do not want to cook a joint of meat. It is a real simple and easy to prepare, as you literally take all the ingredients and stir it all together and you have pork sausages! As easy as that - you can prepare these the night before and cover them and put them in the fridge over night.
Ingredients to make home made pork sausages.
500g of pork mince - or however much you have left over if you are using left over mince.
50g of bread crumbs.
1 large egg - you need to beat this ready to combine it all.
1 garlic clove - crushed
Half a handful of chopped parsley - chop as fine as you can.
Salt and black pepper.
Method - All straight in the bowl sausages!
1. In a big mixing bowl put in - Pork mince, Bread crumbs, Egg (beaten), garlic clove, chopped parsley, and then salt and black pepper last (add quite a few sprinkles as it the seasoning has to go for around 12 big sausages!)
2. Mix everything in the bowl very well, making sure everything is combined.
3. These ingredients should make 12 big sausages, so with your hands make 12 sausages shapes.
4. Now you can either fry these or you can put them in the oven. This is totally up to you and how you like them cooked. I like to cook them in a frying pan when I am doing a dinner, and here you would put a bit of olive oil in a frying pan, and cook them as you would normal sausages around 15 minutes or so, turning over every now and again until cooked.
You can also make your own apple sauce - but again I completely cheat once in every meal and use apple sauce from a jar.
The following is a recipe for pork stroganoff that was given to me by a friend. The best thing about this dish is that it is not only very tasty, it contains less than 200 calories per serving (although you have to add rice to this). It doesn't take too long to prepare and once it is on the hob cooking, you can just leave it to get on with it.
Pork Stroganoff - serves 4 (half everything if making for 2)
350g/12oz of lean pork fillet
1tbsp vegetable oil
1medium onion chopped
2 garlic cloves crushed
25g/1oz plain flour
2tbsp tomato puree
425ml/15fl oz chicken or vegetable stock
125g of mushrooms
1 large green pepper diced
half a tsp nutmeg
4tbsp low fat natural yoghurt
Rice to serve
1. remove fat and dice meat
2. heat oil in pan and gently fry pork onion and garlic for 4-5mins until lightly browned
3. stir in flour and tomato puree, pour in stock and stir (I usually pour in the stock and puree first then seive the flour in to prevent lumps from forming)
4. add mushrooms, pepper, seasoning and nutmeg
5. bring to boil, cover and simmer for 20mins untill pork is tender and cooked through.
6. remove from heat and stir in the yoghurt
The recipe is really simple to follow and the results are great. It tastes very creamy considering it only has a few tbsp's of yoghurt in it and when served with rice, it really fills you up.
Toad in the Hole, in my opinion, is a VERY underated dish. It only occured to me a couple of months ago that although I love eating home made yorkshire pudding, I had never attempted to make it myself - as an avid fan of cooking, I quickly researched into the 'basics' of cooking the recipie and combined various methods and ingredients to make (what I like to call), 'The Ultimate Toad in the Hole'! Its a bit more indulgent than the usual recipie, but I hope you enjoy it as much as I do!
To serve 4 people
(i) For the batter:
100g plain flour
1 egg
150ml of water and 150ml of milk mixed together
(ii) Main bit
8 rashers streaky bacon
8 sausages, good quality
Half an onion, thinly sliced (optional)
1 tbsp vegetable oil
(iii) For the gravy
2 tbsp vegetable oil
Half an onion , thinly sliced
2 tsp plain flour
2 tsp ready-made English mustard
2 tsp Worcestershire sauce or soy sauce
600ml chicken or vegetable stock
a) Preheat the oven to Gas Mark 7. Sift the flour and add the egg. Beat lightly and gradually pour in half the milk and water, beating all the time to form a smooth, thick batter. Continue for a few more minutes, and then stir in the remaining liquid.
b) Wrap a bacon rasher around each sausage then put them in a large roasting tin. Scatter over the onion and drizzle with oil. Bake in the oven for 15-20 minutes until the bacon and sausages are starting to colour and the onion is turning brown.
c) Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
d) To make the gravy, heat the vegetable oil in a small pan. Add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary.
And I think thats about it - I did experiment with more onion in the sausage/batter combo, but found that it made the bottom of the tin a bit soggy, albeit very tasty (I like a crispy batter myself!) I usually cook this with fresh creamy mash potato and fresh veg, such as brocolli and carrots. Perfect winter food :o)
One of my family's favourite pork dishes is Paprika Pork. I sort of invented this by accident when I had a sudden invasion of guests and had to make a small piece of pork fillet do twice as many people as planned. I had to think of a way of bulking the dish out so this meal is a combination of pork fillet and a basic ratatouille recipe. I have made it in the oven and in my Remoska -both versions have been delicious.
To serve 4
1lb of pork fillet, cut into bite-sized pieces
1 aubergine
1 each orange and red pepper
1 onion (red or white)
1 courgette
Cut each vegetable into bite-sized pieces.
In a moderate oven - not too hot - roast the pork pieces for 30 minutes then add the chopped vegetables and roast for a further 30 minutes. Use your own home made vegetable stock or make one up by using 1 Oxo cube and adding a quarter of a teaspoon of all-purpose seasoning (I use Natco's) and half a teaspoon of paprika (this can be varied according to taste but start of with half a teaspoon first). Pour this over the pork and vegetables and bake for a further 30 minutes. If the sauce needs thickening, add some cornflour that has been mixed with cold water or a couple of teaspoons of gravy granules.
This is great served with plain boiled rice or new potatoes, a green salad and warm crusty bread rolls.
It is an inexpensive meal, easy to freeze and is a great way of using up vegetables that are past their best.


text:
Posted Date: Tuesday, August 27, 2013
My name is Claire Laing and I am part of the Social Media Team for the EIFF. This year the EIFF is trying to encourage people who don't normally attend the festival to give it a try. With this in mind I thought it would be fun for us to learn how to be a film critic.
I have spent an embarrassing amount of time (and money) getting a Masters degree in Mass Communications. What is Mass Communications you ask? Well I can tell you that it is not in fact about bible distribution, as I was once asked. Mass Communication is about the different media that are used to send a message to mass audiences. This would include radio, television, journalism, new media (computer stuff) and film.
As I was working towards my degree I focused my attention on new media because that is what my background is in (and I wanted to increase my odds of getting a job after I was done). So while I don't have a lot of knowledge about film I do have some in the bigger field of communication. What you are going to be seeing from me is a series of posts that will take both you and me through the express process of becoming a film critic.
Don't worry, I will do most of the hard work. All you have to do is read these blog posts. While at the end you should be able sound like a respectable film critic, what I really want is for us is to be able to talk about why we might have liked or didn't like a film.
Lesson 1: It is essential to passively watch films before we can actively analyze them. There is plenty of time to dissect things afterwards if that is something we want to do.
Have you ever had to stop yourself from laughing at a joke in a film because it took you a second to realize it was really tasteless? Or have you ever been too confused by all the plot twists in a film to understand what was actually happening? Well those raw moments are the best indicators of a movie's potential successes or failures. We can't really question how they made us feel or think if we don't let ourselves feel and think organically in the moment.
I think that is a good place to end today. Check back later this week for an interesting history lesson about film and the film industry. It will not be a boring history lesson. I can promise you romance, action, intrigue and a soupçon of mystery.
Thanks for reading.
Claire Laing


text:
Guide to the
1997 Economic Census
Less geographic detail for certain industries, more for others
Due to budget cuts, metropolitan area data are no longer available for construction industries, and county data no longer produced for mining. State and metro area data will appear for fewer sectors in "miscellaneous subjects" reports. Industry detail for counties and places is more variable, but as such better reflects concentrations of locally significant industries.
Elimination of preliminary reports
Industry series reports for manufacturing, mining and construction, previously issued in both preliminary and final form, are being issued only once for 1997.
All reports are titled as Economic Census reports, no longer treated as if each sector had a separate census, e.g., the census of manufactures.


text: This list originally appeared late one night on the Joomla Forums after one developer ended a particularly long round of crack recovery. It turns out to have hit many a nerve among Joomlaists far and wide and has since been translated into several languages. Some nerves were near the funny bone, others painfully far from it. Your experience may vary.


text:
lavander finches pair
selling a pair of lavander finches price for the pair is $75
call or text 818 714 3583...hablo español
Sep 16 -
Panorama City
Full front turquesine young
Sep 15 -
Long Beach
Pair of Brown headed parrots pleased call me at 310-844-5287 thanks
I have Pair of Brown headed parrots for sale only if you are interested please call me at 310-844-5287 thanks
Sep 15 -
I have 4 parakeets all in breeding condition some are proven breeders blues, greens, albinos, pieds $10 each bird 2 for $18
Call or txt 323 775 4877 Hablo español
Bring own cage or carier
Sep 15 -
red belly pair for sale please call me at 310-844-5287
Pair of red belly parrots pair of S enegals pair of Brown headed parrots for sale only if you are interested call me at 310-844-5287 thanks
2 Adult Rainbow Lories (Sale/Trade For Tame Large Cockatoo)
(First 2 pics) Beautiful adult male Swainson's Rainbow Lorikeet, 3 yrs.old hatched 1/15/2011 dna'd w/cert. semi-tame, asking $450
(3rd & 4th pics) adult female Hybrid Rainbow, 3 yrs.old hatched 12/7/2010 dna'd w/cert. she's not tame, asking $375
will trade both lories for ...
Sep 15 -
Lutino elegant
I have lutino males and split lutino
Lutino bourke
I have lutino males and female
Rosebrest kacatoo
I have breeding age pair
yellow naped
yellow naped amazons talk and whistle semi tame, full feathers, $ 550.00 obo, NO CAGE for more info call 8/1/8 6 36 434o tambien hablo espanol PLEASE NO TEXTS NO TEXTS
Sep 15 -
San Fernando
Bonded peach face love bird pair
Hi there, I have one pair peach face love bird with their 4 eggs and one nest box to sale,total $100.
Price is firmed. Or I would like to trade 1 pair of rosy bourke parakeet or red rump parakeet.Let me know what do you to trade.
They gave me around 16 to 18 babies last ...
Sep 15 -
Los Angeles
Spectacled amazon $475
Proven breeder male, perfect condition $475
Sep 15 -
Sherman Oaks
Hyacinth Macaw Female
want to Buy a Female Hyacith Macaw,
I'll Pay Top$ for the correct Bird,
Sep 15 -
parrot cage for sale or trade
i have macaw parrots or small birds cage for sale$150 42'w x 26' d x 72' t 323 637 9869 hablo espanol Will trade for a red rump or bouke or canaries or finches
Proven male black cap conure sale or trade?
I have a proven male black cap conure. Breeder not tame.
$175 obo
Will consider trades? Im looking for male princess. Female pied kakariki. Or let me know what you may have to trade?
818 462 4071
Sep 15 -
2014 Parisian frill canaries
2014 babies,
Selling all colors
Not sexed
No shipping
Call me @ (818) 422-4342
WANTED: Tame Adult Male Scarlet Macaw
In search of a tame adult male Scarlet Macaw around 3-9 yrs.old in perfect feather can pay a reasonable price (not looking for a baby Scarlet) must be local near Glendora unless your willing to deliver
Not interested in having one shipped
This ad was posted with the eBay ...
1. Turquoise Double Dark Lovebird 4 months old $25
2. OrangeFaceVioletEdgeDilute/Blue/Opaline/Lutino/Pallid/Cinnamon
2 years old: Produces beautiful birds especially the cinnamons if paired with another edge dilute. Selling because my female died. Asking $50
Call or text ...
Sep 14 -
West Covina
Gold cap conure
For sale gold cap conure about 3 years old unknown sex for more info text me
This ad was posted with the eBay Classifieds mobile app.
Sep 14 -
Long Beach
I will pay cash for your parrot
I will pay you cash for your parrot please contact for details
Sep 14 -
English budgie pair split violet
Male is 1 yr old
Female is 2 years old
Both nice size & healthy birds
For more info call or text
Hablo español
This ad was posted with the eBay Classifieds mobile app.
Sep 14 -
Green aracari baby $1600
Hand fed baby $1600
Sep 14 -
Sherman Oaks
Von der decken hornbill baby's $650 each
Hand fed baby's $650 each
Dusky conure baby's $275 each
Hand fed baby's $275 each


text:
The Petroleum Development Laboratory (PDL) was established in 1984 to conduct oil and gas research.
Alaska's oil production currently accounts for about 15% of U.S. production. In addition, potential exists for unconventional resources such as heavy oil, natural gas hydrates, and coal-seam methane.
Current study areas include coal seam methane, methane hydrates, enhanced viscous/heavy oil recovery, carbon dioxide capture and sequestration, arctic oil well and geothermal well cementing, gas-to-liquid transportation through the Trans Alaska Pipeline System, and enhanced oil recovery through microbial and wettability alteration processes. PDL research also serves rural communities by exploring ways to keep fuel production and transport as economical and safe as possible. PDL focuses on North Slope conventional and heavy-oil development, North Slope conventional natural gas and methane-hydrate resource assessment and development, and coal-seam methane resource development in Alaska.
PDL works in partnership with the private sector, federal, state and local governments, and other non-government organizations to conduct research and extend technologies for assessing, characterizing, quantifying and developing Alaska's oil and gas resources. One such partnership is with Kitami, Japan, to conduct joint research in the area of methane hydrates. Similar agreements are in progress with Russia and China. PDL attracts funding from sources such as the U.S. Department of Energy, the U.S. Department of the Interior, and private oil companies.
Faculty in the Petroleum Development Laboratory conduct basic and applied research in areas such as reservoir characterization, modeling, and simulation; enhanced oil recovery; and fluid characterization, drilling, and production. They assist the Alaska petroleum industry, state agencies, and federal agencies in efforts to make better use of these resources under stable and healthy environmental conditions. PDL faculty are recognized nationally and internationally by such groups as the Society of Petroleum Engineers, American Association of Drilling Engineers, and National Academy of Sciences.
PDL offers extensive graduate research opportunities to students from Alaska and all over the world. Graduate students participating in PDL research are regularly recognized by the Society of Petroleum Engineers and American Association of Drilling Engineers.
PDL maintains specialized laboratories, including the Pressure-Volume-Temperature (PVT) Fluid Properties Lab, Petrophysics Lab, Miscible Displacement Lab, Gas Hydrate Lab, GC/MS Analytical Lab, Ceramic Membrane Testing Lab, and Reservoir Characterization and Modeling Lab.


text:
"Inside every cynical person, there is a disappointed idealist."
- George Carlin
"Inside every cynical person, there is a disappointed idealist."
- George Carlin
Last week I was in St. Joseph, MO. on a last-minute repair call. I got back on Thursday and within two hours I was asked to go to Waverly, OH. to assist in getting several production lines of robots up and running which had suffered water damage from a fire earlier in the week. So I helped there Friday and Saturday.
Today I got in the office and within four hours I was scheduling a trip to Peoria, IL. and am currently waiting my flight to Chicago to meet up with the Peoria connecting flight. If all goes well, I will be on my way back Wednesday morning.
I have fourteen days of vacation left for this year. I should probably schedule a few soon.
We had to carry our papers uphill, in the snow, on reams of scrolled papyrus.
The closest thing we had to tumblr was little jokes and comics that were faxed or photocopied, or both, and passed along by hand to be faxed and copied again. Or self-published magazines called 'zines, which would effectively be a personal or group tumblr. BoingBoing used to be a 'zine. I liked it a lot back then.
You had to ask people things in person! Or pass them a note, or wait till everyone was drunk if you were too scared to ask sober.
There were no cell phones, no texting, and pictures needed to be developed unless you had a Polaroid, and film was fucking expensive.
I played blocky video games at a screen resolution that would fit into the bottom corner of your smartphone's display.
MTV used to play music videos 24/7, one after another after another.
The drinking age was 19 for beer and 21 for everything else. You could usually find someone with an older brother who could get beer, and they didn't fuck the rest of your life up over it if you got caught.
fucking tumblr admin whores… I'd rather pay to use tumblr than have to see stupid paid crap on the "radar"
and MTV… fuck you! what the fuck does the M even mean anymore? I was goddamned 16 years old when you actually played nothing but MUSIC VIDEOS… THIRTY FUCKING YEARS AGO! Assholes.
My schedule for today lists a six-hour self-accusatory depression.


text:
Articles tagged with "Brand Spotlight"
What began as a you-pick-'em raspberry farm has grown into a multimillion-dollar business with products sold in specialty stores around the world.
Once known primarily for caviar, this South Florida–based retailer, importer and distributor is pushing the boundaries of what being in the specialty food business is all about. Here is a closer look at this company's many components.
Led by one of the pioneers of American artisanal goat cheese in the U.S., this Sonoma County goat dairy and creamery began with one product and now sells more than 20 items in nearly 2,000 retail stores nationwide.
In just four years, these artisanal pickled-fruit products have gone from a restaurant recipe to selling at Zingerman's and Murray's Cheese to becoming a sofi Silver Finalist in 2012. It's been anything but an overnight success, though. Here's how a snack served at a Seattle ...
Begun as a popular village bakery, Walkers has been making shortbread in the Scottish Highlands since the late 1800s.
The California cheese producer and retailer Cowgirl Creamery has survived banking upsets and bad timing by focusing on what's most important—supporting artisan producers and sustainable agriculture.
It began with a literal journey: Embarking on an effort to start their own business, in 1993 Caryl Levine and Ken Lee left their home in Berkeley, Calif., for a two-month market-research trip to China. Among dozens of concepts they uncovered, one stood out from ...
Over nine years, this innovative chocolate maker has created a successful brand through launching its own cafés, focusing on high-quality ingredients and regularly taking risks on unusual flavor combinations.
More than 30 years ago, Suzie and Jan Barhyte created European-style mustards to serve with sandwiches at their Oregon deli.
American Roland Food Corp. has been importing products for almost 70 years. Learn how a two-person company has grown into the largest importer in the country.
The spice pastes Sukhi Singh once made in advance so that she'd be able to cook dinner for her family faster became the basis of her award-winning product line.
Twenty years ago, Alex Dzieduszycki co-launched Terra Chips. Next he brought Alexia Foods to the world, and now he's working to reinvent the frozen waffle market. Dzieduszycki shares some of the lessons he's learned, tried-and-true practices and practical advice for creating memorable and successful specialty ...
How does a specialty food company keep its brand relevant into its second century of business? That's the challenge facing Craig, Beth and Matt Nielsen, the third generation of this family-owned-and-run company. But one thing they do know: It begins and ends with quality products.
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Tofu Making Kit
by Roaring Brook Dairy


text:
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5 of the best experiences for your cycling tour down the South Tyrol Wine Road http://t.co/H5lWTPjoWc
Cycling in Cinque Terre
New diving tours on the World Heritage listed Ningaloo Reef, #Australia
Interview with Michael Frye, Founder of British Heritage Chauffeur Tours
5 once-in-a-lifetime experiences in Botswana
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text:
byCynthia M. Johnson, MA
A post-traumatic headache is a common symptom following injury or trauma to the head and neck.
Post-traumatic headache occurs after a trauma to the head and neck. The headache may be caused by:
There are different types of headaches. Common post-traumatic headache types include:
The headache may also include psychiatric, behavioral, or social factors.
Your chance of a getting a post-traumatic headache is increased if you have had a history of head injuries.
A post-traumatic headache may occur right after the injury or as the injury is healing. Symptoms may include:
You will be asked about your symptoms, medical history, and any recent injuries. A physical exam will be done. The diagnosis is based on the exam and history. You may be referred to a doctor who specializes in the brain and nervous system if the headache persists, there are changes on the exam, or it is severe.
You will also be asked about the frequency and pattern of your headaches. To help provide answers, you may consider keeping a diary of:
Images may be taken of your brain, head, and neck to look for signs of injury. This can be done with:
Talk with your doctor about the best treatment plan for you. Options include:
Your doctor may advise medications to help manage pain. Medication options may include:
Head and neck injuries can take some time to heal. It is important to follow your doctor's advice and adjust activities as needed. Complete rest is rarely needed.
Other home care steps may include ice and massage.
Stress-reduction techniques and stress-management techniques may also help decrease or manage pain.
To help reduce your chance of getting a head and neck injury, take these steps:
American Academy of Family Physicians
The National Headache Foundation
Canadian Association of Emergency Physicians
Health Canada
Finkel A. Concussion and post-traumatic headache. American Headache Association website. Available at: http://www.americanheadachesociety.org/assets/1/7/Alan_Finkel_-_Concussion_and_PTH.pdf. Accessed January 9, 2014.
Headache. EBSCO DynaMed website. Available at: http://www.ebscohost.com/dynamed. Updated November 22, 2013. Accessed January 9, 2014.
Headaches after head injuries—post-traumatic headaches. Brainline.org website. Available at: http://www.brainline.org/content/2008/12/headaches-after-head-injuries-8212-post-traumatic-headaches.html. Accessed January 9, 2014.
Headaches after traumatic brain injury. Model Systems Knowledge Translation Center website. Available at: http://www.msktc.org/tbi/factsheets/Headaches-After-Traumatic-Brain-Injury. Accessed January 9, 2014.
Lane JC, Arciniegas DB. Post-traumatic headache. Curr Treat Options Neurol. 2002 Jan;4(1):89-104.
Lenaerts ME, Couch JR. Posttraumatic headache. Curr Treat Options Neurol. 2004;6:507-517.
Marcus DA. Disability and chronic post-traumatic headache. Headache: Journal of Head & Face Pain. 2003;43:117-121.
Post-traumatic headache. National Headache Foundation website. Available at: http://www.headaches.org/education/Headache_Topic_Sheets/Post_Traumatic_Headache. Accessed January 9, 2014.
Sheedy J, Harvey E, et al. Emergency department assessment of mild traumatic brain injury and the prediction of post-concussive symptoms in a 3-month prospective study. J Head Trauma Rehabil. 2009;24(5):333-343.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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We go through this every year. The doors to the candy store burst open, and all the kids on the street flood the shop with gluttonous screams as they race toward the prizes of NFL Free Agency they have been dreaming of for months. Meanwhile, Bengals fans sit outside on the curb watching all of [...]
It Will Be OK, I Promise
WDW Episode 80 – Thud, Ouch, Doh
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Well, who saw that coming? The Bengals took one on the chin, and then they took it on the chin once more in Baltimore as the Ravens put the smackdown on us 44-13.
WDW Episode 57 – Just Win Baby
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The Bengals are ONE win away from the 2011 Playoffs! Who would have thought this team would be in this position back in August???? Why are they here? Rookies Andy Dalton and AJ Green have resurrected this franchise and given Cincinnati something we've been missing for years, hope. Don't forget Who-Dey Weekly is now recorded [...]
WDW Episode 51 – All Good Things Must Come to an End
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After a disappointing result on Sunday versus the Steelers, the Bengals look to get back up off the mat in Baltimore.


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The Southwestern Oregon Community College Foundation has been selected to receive a scholarship grant for students at the Curry Campus. The first scholarship is expected to be funded for a student as soon as this spring.
The Gordon Elwood Foundation board of directors made their final decision on this year's grant awards and approved the Southwestern Foundation's grant application of $15,000. The purpose of the grant is to provide needed resources for workforce and short term training students from Curry County. The funds are intended to assist students whose need is not met through Federal financial aid. Funds are available to Curry County students to cover tuition, fees, books, supplies and emergency funds.
"The Southwestern Foundation is pleased to have the ability to provide Curry County students the opportunity to continue their education and training needs with the assistance of the Gordon Elwood Foundation's generosity," said Marie Simonds, Foundation Executive Director. "These scholarships will provide significant assistance to Curry County students where there had previously been little available and none specifically for workforce and short term students."
Information on how to apply for this scholarship will be found online at http://www.socc.edu/foundation/scholarships and applications are continuously accepted. Please contact Michelle at Southwestern's Curry County campus at 541-469-5017 for information on applying for these scholarship funds.
During the 2008-2009 school year, the Foundation awarded $44,000 in scholarships to 49 recipients throughout Southwestern's service district. There were 199 total applicants. Janet Pretti, Interim Dean of Curry County, hopes that the scholarships made possible for Curry County students from the Gordon Elwood Foundation will help fill some of this unmet need.
"With assistance from the Gordon Elwood Foundation, students will have the access they need to complete their essential coursework for training to continue in their chosen line of work or to obtain the skills they need for new employment," said Pretti. "Southwestern's Curry Campus is very grateful to have been chosen for this grant award."


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Threat Description
The Messev.3158 is an encrypted resident stealth virus that infects COM and DOS EXE files. Besides it acts as a dropper to Gwar boot virus. Messev virus is encrypted with a variable key. Number of possible key variants is 255.
Automatic Disinfection
Allow F-Secure Anti-Virus to disinfect the relevant files.
For more general information on disinfection, please see Removal Instructions.
Technical Details
Messev installs itself to memory using the last MCB block and immediately passes control to its body there. First the virus traces Int 13h and Int 21h. Then the virus tries to infect hard disk with Gwar boot virus. It uses direct calls to Int 13h and Int 21h handlers during this procedure.
To safely infect MBR the virus tries to delete Windows 95 floppy device driver HSFLOP.PDR located in \System\IOSubSys folder, but there's an error in the virus and this never happens. The virus checks for presence of Gwar in memory and if it is not present the hard disk in infected - the original MBR is copied to 0/0/2 (h/t/s) and the Gwar is copied to 0/0/1 (h/t/s). Because of this trick logical hard disks become inaccessible when booting from a system diskette.
After dropping the Gwar the virus traps Int 13h and Int 21h. Then it gets attributes of C:\COMMAND.COM, and passes control to original infected file code.
COM and DOS EXE files are infected by Messev on access. The original 12 bytes from the file start are copied to the end of the virus body and then the virus attaches itself to a file. Time stamp of infected file is not modified except for seconds value - it is set to 60. Some programs that are bigger than 400k and some packed programs could become unusable after infection. When infected files are copied to floppy disk they appear to be clean.
The virus has the following text strings:
'This is a pretty lame virus, I only released it' 'coz I wanted to infect some ppl.' 'Messev - Screwed version.' 'If I don't pass... f*ck it! SKLSUX!' 'My gun will be your angel of mercy!' '[ DEMANUFACTURE - FEAR FACTORY ]
The virus uses anti-debugging tricks. It halts keyboard and if it fails performs a trick with stack values and writes garbage to DOS Boot record. This could happen if the program is debugged inaccurately.
The stealth procedure of the virus hides all signs of virus presence in infected objects. When archivers (ARJ.EXE, PKZIP.EXE, LHA.EXE and RAR.EXE), CHKDSK or TBSCAN are executed the virus disables its stealth routines.
Technical Details: Alexey Podrezov, Szor Peter, F-Secure, 1997
Suspect a file or URL was wrongly detected? Submit a sample to our Labs for analysis
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Wild Rice and Mushroom Pancakes
Pam Norby created this appetizer as a way of saying thanks to a Minnesota relative for her yearly gift of freshly harvested wild rice. She tops the nutty-tasting pancakes with sour cream and caviar. We've suggested a relatively economical salmon or whitefish roe, but you can skip the caviar altogether and just use sour cream. Use leftover wild rice or cook purchased rice according to package instructions.
Yield: Makes about 30 cakes; 6 to 8 appetizer servings
More From Sunset
Nutritional Information
Amount per serving
- Calories: 52
- Calories from fat: 60%
- Protein: 2.1g
- Fat: 3.4g
- Saturated fat: 1.5g
- Carbohydrate: 3.2g
- Fiber: 0.3g
- Sodium: 74mg
- Cholesterol: 20mg
- 1/2 pound crimini or common mushrooms
- 2 large eggs
- 1 cup cooked wild rice (see notes)
- 1 cup shredded cheddar cheese
- 1/2 cup fine dried bread crumbs
- 1/2 cup minced green onions, white and pale green parts only
- 2 teaspoons hot sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- About 2 tablespoons olive oil
- 1/2 cup sour cream
- About 2 ounces salmon or whitefish roe (optional; see notes)
- 1. Rinse and drain mushrooms. Trim off and discard tough stem ends and any bruised areas; finely chop mushrooms.
- 2. In a bowl, beat eggs to blend. Add mushrooms, rice, cheese, bread crumbs, green onions, hot sauce, thyme, salt, and pepper; mix until well blended.
- 3. Heat 1/2 tablespoon olive oil in a 10- to 12-inch frying pan over medium-high heat. Spoon rice mixture in 1-tablespoon portions, slightly apart, into pan; with back of spoon, flatten into 3-inch rounds. Cook pancakes, turning once, until browned on both sides, 4 to 6 minutes total. With a spatula, transfer to a 12- by 15-inch baking sheet lined with paper towels and keep warm in a 200° oven. Repeat to cook remaining pancakes, adding more oil to pan as needed.
- 4. Arrange pancakes in a single layer on a platter. Dollop sour cream equally on pancakes. Top each with 1/2 teaspoon salmon roe if desired.
- Nutritional analysis per pancake.
My Notes
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Wild Rice and Mushroom Pancakes Recipe at a Glance
- COURSE: Appetizers
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains, Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate
- PUBLICATION: Sunset
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dpreview delivers decision on Canon Digital Rebel T1i/500D
The Supreme Court at dpreview has issued its decision on the Canon Digital Rebel T1i/500D. In their 30-page opinion, they give the D-Rebel a thorough review. We won't reveal the conclusions here, although I'm sure of you are dying to find out. In the comparison test pages, they include comparisons to its bitter rival (D5000), the Olympus E620 (she's everywhere these days), and the previous Rebel (XSi/450D). But that's just the tip of the ice-berg, they have a whole lot more.
For more on the T1i/500D, be sure to check the summaries of the main updates we posted here, at the T1i/500D mini-blog.
Best prices?
Unfortunately no best prices. All the major retailers we track on a regular basis, which you can see at the NoisyMall.com, are in lockstep offering the body-only for $800 and the 18-55mm EF-S IS kit for $900 (those who have it in-stock). This was the case before the review came out, so no, they are not adjusting their prices because of the dpreview review.


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Yogurt Parfait With Crumbled Gingersnaps and Honey
Photo: Jonny Valiant; Styling: Sara Quessenberry
Yield: Serves 4
More From Real Simple
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 204
- Protein: 7g
- Carbohydrate: 28g
- Sugars: 22g
- Fiber: 1g
- Fat: 7g
- Saturated fat: 4g
- Calcium: 233mg
- Iron: 1mg
- Sodium: 170mg
- Cholesterol: 24mg
- 4 6-ounce containers plain or vanilla yogurt
- 8 gingersnaps
- 2 tablespoons honey
- 1. Spoon 2 containers of the yogurt into 4 glasses and crumble 4 cookies on top. Spoon the remaining 2 containers of yogurt into the glasses and crumble the remaining 4 cookies on top. Drizzle with the honey.
My Notes
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Yogurt Parfait With Crumbled Gingersnaps and Honey Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Family
- MAIN INGREDIENT: Dairy
- PUBLICATION: Real Simple
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Categories > Anime/Manga > Ranma 1/2 > The heart of the warrior
The heart of the warrior0 Reviews
Altaverse: Some say that out there exist parallel worlds, mirror images of our own world that reflect what would have happened if we took different paths. So what would have happened if Ranma Saoto...
A Digimon Tamers/ Ranma ½ story
By Liberus Fatali
I don't own Digimon or Ranma ½, they belong to people far richer and talented than me. I'm also not trying to make a profit of this.
Ranma wise this will be an altaverse story, there won't be any Tendos, Kunos etc, at least not in the beginning. Here Genma isn't a bastard, just a moron, Ranma training is almost the same and yes, he is sold several times by Genma.
Digimon wise this will take place on season 3 and almost all the characters will be the same.
Comments will be appreciated, flames ignored.
Contact me at email@example.com
Prologue I: Ranma's tale.
I really don't remember when all this started but I'll try to tell it just as I remember.
I still remember her face, white skin framed by reddish brown hair. A kind, caring middle-aged woman with the warmest smile you've ever seen. My mother, I wish I could see her again.
He wasn't the brightest man on the face of the planet, on the contrary, he made some... well I admit it a lot of stupid things that on several occasions endangered our lives (more often than not it was my life in danger) he was lazy and to the best of my memory he never worked a single day in his life, I wonder what mom saw in him, must be the infamous Saotome charm.... sorry, I'm trailing off again.
Even with all his faults and mistakes I love him and I know that deep in he loves me too, yes I love him because he is my father.
I was always a very active, mischievous carefree child, back then when I still had a family, my first family anyways the only things I had to worry about were my parents, learning the art from my father and of course at what time was dinner. Even the art was viewed as only a game.
You see, I was the heir, now master of my family's school and I began learning the art since I could walk, it was the lifelong dream of my old man that I became the greatest martial artist to ever live and even if I can't say I'm the best in the world yet I can say that I must be pretty close to that goal.
For that purpose I left with my father on a long training trip when I was five years old and left my mother behind. You might wonder what kind of mother allows her child to be taken away from her. You see, first of all my father assured her that we would visit her every two or so months. Yeah right, since then I haven't seen her again, that's why I can barely remember her.
Pops also signed a pledge that stated that if I didn't became a man among men then both he and I would have to commit sepukku, a form of ritual suicide to bring back honour to the family name, my mother was a very traditional woman so with those promises she let us go.
On the first months of the trip I would cry myself to sleep thinking about her and when I asked dad when we could see mom again he responded:
-Ranma, my son we can't see your mother again until you become a man among men and the best martial artist on the world.
With that thought in mind and with renewed hopes and strength I trained harder than ever (as hard as a five year old kid can do it) and went trough all the crazy but effective training methods my father came with. Running from dogs and carrying stones in my backpack for endurance, getting pushed from roofs and cliffs to learn how to land properly, running on fences for balance practice and the worst of all: the nekoken.
The nekoken is a forbidden martial arts technique that is supposed to make the trainee invincible. It consists of wrapping the trainee with cat food and dropping him into a pit full of cats. Yes, it's an invincible technique but it also drives the trainee insane. I was lucky and only came out with ailurophobia (pretty big word for a dumb jock ne?) fear to cats. When I'm near a cat for long periods of time I frak out and start acting like a cat and gain the reflexes and fierceness of one but I can't control my actions while under its influence. The only way to snap me back is for me to go to sleep or to be comforted by someone I trust.
Also I was sold many times by my father, some times for food, sometimes for money and sometimes just for the heck of it, he would always come back and steal me back after a couple of days but once he didn't.
That time he sold me to an elderly couple with no children of their own but they treated me as if I was their own offspring. It was like that for a couple of months. Later I learned from my old man that he was arrested for getting drunk on the street (or at least that's what he says) and he got out some time later. I really enjoyed my time there.
It was there that I acquired my greatest passion aside form the art: Digimon. First it was only the show then the action figures and the playstation games and of course Digimon battle cards. I spent my seventh birthday there and guess what they got me for a present. A brand new special edition card reader that was almost impossible to get along with some very rare cards!
I was overjoyed and started challenging some kids of the block with them. Some times I lost and I was lucky to never loose any of the rare cards but almost always I would emerge as the victor. I was starting to become one of the best players of the neighbourhood when he came back for me.
My adoptive parents were out for the night and I was playing Digimon world on my room when he entered unnoticed into the house, walked silently behind me and knocked me out. He grabbed my travelling pack, some food and me and left the house. I guess I was lucky to have had my card reader and deck on my belt at the time.
I started crying again thinking of my mom, of my adoptive parents and for the few friends I left behind but most of all because I felt lonely again. For once I wished that I had a true friend that would never leave me, that would stand by my side and help me on the rough times. I got my wish granted when I met him, my own friend, my own digimon partner.
During the next months, whenever I wasn't training in my beloved art of course, I challenged any card players that I ran into. I also daydreamed about how neat it would be to have my own Digimon and how would he be.
He would have to be brave and strong but also friendly and compassionate. I wanted him to be somewhat like me. He would be of my favourite digimon type: a dragon.
One night, while my old man was getting drunk on the nearest town and I was in our camp sorting my cards I came across a card I never saw before, it was a strange blue card. Curiosity got the best of me and I slashed it trough my card reader. Then it happened, the event that would forever change the course of my destiny. My reader started glowing and changing shape before my own eyes. When the glow subsided I held in my hands a totally different golden and white device, with a bigger, bright screen on it.
At first it showed only static but after a while two dots started blinking on the screen, one of them was in the center and the other on the upper side of the screen. I noticed that it moved if I did so I came unto the conclusion that it must be come kind of compass 'cause it even showed the four cardinal points.
I started following the signal growing more nervous the more I approached it. You can imagine my surprise when upon arriving I found a glowing sphere. After a moment it started giving off a blinding light that was almost unbearable to look into. When I could see again what I saw almost made me faint. A real, live, breathing Digimon was where just some seconds before the orb was shining.
A pearly white dragon taller than me (which isn't saying much considering I was only eight years old at the time)standing in two legs with big, round golden eyes, three inch claws and two petit horns on his head (yes, somehow I knew it was a he) was looking at me.
-Hi! my name is Terdramon and I am your digimon partner!


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John Adams hoped for the fireworks, as well as "general knowledge" of what they celebrate.
On July 4, 1776, the Second Continental Congress voted to adopt the Declaration of Independence. Many people learned of the historic vote by reading their newspaper, the Pennsylvania Evening Post. A copy of this newspaper survived the centuries and is now a part of The American Revolution Center's (ARC) collection.
As we remember those who made the ultimate sacrifice for our country, this image of soldiers from two of America's greatest generations reminds us that, indeed, Americans will always fight for liberty.
The American Revolution Center (ARC) named three new members to its Board of Directors: John B. Adams Jr., Stephen H. Case, and Ambassador Louise V. Oliver. "These new Board members will further our mission to engage a broad public in the understanding of the American Revolution and its ongoing legacy," said H.F. "Gerry" Lenfest, Chairman of the Board of Directors of The American Revolution Center.
© Copyright 2011 Museum of the American Revolution
This website is a project of the Museum of the American Revolution under grants from The Lehrman Institute and from The Hertog Foundation.
Website by bluecadet


text:
Deep Dive
In this week's episode Ben discusses effective business practices and advice for optimal page design with special guest Patrick McKenzie.
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One poor choice, can quickly change not just yours, but someone else life. Just ask Vince Ulstad.
"I ended up in a head on collision," says Ulstad.
Just four years ago, the crash that took place on I-94 left the driver of the other vehicle dead, and Vince was left in a coma for five weeks.
"I found out after the fact he had a blood alcohol level of .25," says Ulstad.
It was a miracle he survived, but he was left completely blind.
On Thursday, he shared his story of survival with students at Moorhead high.
It's part of a national program called, 'Every fifteen minutes', showing students first hand the consequences that take place when you drink and drive.
The program also turned the tables on students and their families. Parents wrote letters to their children as if they died in a drunk driving situation.
It was an emotional but eye opening program for students at the school, and for Vince, he just hopes his story will keep someone from making the same mistake the person who hit him did.
"Everyone of us make bad choices. But when it comes to drinking and driving that's an unacceptable choice. There's to much information out there that tells you its wrong," says Ulstad.


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|Oct 08
|Member Since
|Jul 06, 2012
|Votes Received
I love all things wolf so my fav' stories are about werewolves. Also I like vamp' stories as long as they're not too gory. I love writing so I might contribute some stories to this site, however school work is top priority so... Also going to boarding school in september 2012. *+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+* If You have food in your fridge, clothes on your back, a roof over your head and a place to sleep you are richer than 75% of the world. If you have money in the bank, your wallet and some spare change you are among the top 8% of the world's wealthy. If you woke up this morning with more health than illness you are more blessed then the million of people who will not survive this week. If you have never experienced the danger of battle, the agony of imprisonment or torturer you are luckier than 500 million people alive and suffering. If you can read this message you are more fortunate then 3 billion people in the world who cannot read it at all. *+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+
Nature's daughter (edited)Nature, no longer able to ignore H.S. and hope that we will learn from our mistakes, makes a decision. One that completely goes against the constant battle for ... read more
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Animorphs fanfic: Jake: after the warThis short-story is about Jake, it takes place in book 54 (contains spoilers) when Jake is teaching the anti-terrorist students about morphing. If you ... read more
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Skilled and Carefree Pirates! Entertains
- Friday, April 27, 2012
Tonally, this is a broad and unabashed farce, rather smart about its comedy yet never too high-minded or obscure, with odd throwaway one-liner gems like "London smells like Grandma" or cheeky pirate monikers such as The Pirate Who Likes Sunsets and Kittens and The Pirate With Gout. In true Brit fashion it also sinks to gallows humor on occasion (from dining on exotic animals to a joke about the Elephant Man), but always in ways that are amusing rather than morbid. This is a movie that knows how to have fun while refusing to dumb things down.
Visually, Aardman's claymation continues to be a welcome standout in a CG-dominated medium. Even if only on a subliminal level, the real-life figurines with their detailed textures and designs add a sense of reality that other forms of animation (by their very natures) cannot achieve. It's more tangible, with the feeling of literal craftsmanship, which makes some of the feats of visual spectacle all-the-more remarkable. Its 3D is effective, too, but not necessary to enjoy this action-filled romp that also crams visual gags into the film's periphery as if daring you to catch them.
Further fleshing things out is a lively voice-cast, with the most pleasant surprise coming from Hugh Grant in the lead. Unlike most A-list stunt casting, Grant's voice is unrecognizable even when you know it's him—and that's to his credit. Grant isn't just cashing an easy check with a sound-booth gig; his Pirate Captain is a legitimate and fully-realized comic performance, and one of the better displays of his talent in recent memory. A veritable who's-who of British actors (and Al Roker) round out the ensemble, all spot-on in roles that range from supporting characters to side caricatures.
This rousing endeavor is inventive and impressive, taking the art of claymation to new heights, and strikes its lessons with a sincere rather than heavy hand. It also wisely avoids any Darwinian controversy by never even mentioning Evolution, with the few joking references to the theory being shrewdly vague without a hint of indoctrination.
For all its intelligence, ingenuity and creativity, the smartest thing about The Pirates! Band of Misfits is that it simply is what it is unabashedly, and has a blast being just that. It will have children wanting to play sword fight and make adventures of their own, but also to value friendship more than riches. And yes, it'll also have kids wanting to mix baking soda and vinegar with the hopes of combustible effects but, truth be told, you'll probably want to help them.
- Drugs/Alcohol Content: There are pubs where pirates hang out and drink, but the drinks are never defined as alcoholic. A couple of pirates act as if inebriated.
- Language/Profanity: One use of the A-word.
- Sexual Content/Nudity: A shot of nudists on a ship (nothing is exposed). One of the minor characters is a sexy-looking and shapely female pirate.
- Violence: Pirate-related violence, including swordplay and gunplay, all in a comical/cartoonish context. A pirate is stabbed by a sword offscreen and falls to the ground on-screen. The arm falls off of a person with the plague. A person is almost beheaded.
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Women: Cricketers Biggest Weakness?The sleazy life in the cricket world is back in focus... thanks to the three British women who were caught in the hotel room of West Indian cricketer Chris Gayle.
By Bhaskar Mahanta, IndiaTimes | October 4, 2012, 11:56 am IST
1 Luke Pomersbach
The incident involving Australian cricketer Luke Pomersbach and NRI Zohal Hamid at a luxury hotel in New Delhi was the biggest scandal of IPL 2012. In May 2012, he was arrested after the woman filed a FIR for molesting and assaulting her fiancé. The case was later settled out of court and the charges were dropped.