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The Lone Gunmen
Miley Just Released the Album Art for "Adore You" and You're Going to Be Shocked when You See It
Last week, Miley Cyrus announced that "Adore You" will be the third single off her sizzling hot Bangerz album. And while it's easy to speculate that the endearing slow jam will have an equally sentimental video to match, we're definitely not holding our breath-you just never know with this girl!
FashionYoung Woman Dies After Tweeting That She Worked 30 Hours Straight
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Business InsiderCompare thousands of cars from every angle
Whether you are looking for a car, truck, SUV, convertible, hybrid or crossover, Yahoo! Autos has the Web's best news, reviews, and research.
AdChoices Yahoo! AutosSponsored5 Most Intelligent Dog Breeds
Think your dog deserves to sit at the head of the class? If your pooch is one of these breeds, you're probably right! We surveyed 122 veterinary professionals to learn which dog breeds are the smartest, and the five listed below garnered the most votes. No. 1: Border Collie (photo credit: Nick…
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TVLine.comPippa Middleton Gets Engaged, Kate Middleton and Prince William Have Christmas Celebration With Prince George: Top Stories
Take a look at Us Weekly's most-read stories -- including Pippa Middleton's engagement and Prince George's Christmas plans -- from Wednesday, Dec. 18
Us WeeklyCasting the 'Gilligan's Island' Movie with Josh Gad
Well sit right back, and you'll hear a tale, a tale of a fateful trip ... It would appear that the seven castaways of "Gilligan's Island" have hit the shores of Hollywood as the much beloved television series is being anchored as a star vessel for none other than Josh Gad, who's currently…
Yahoo MoviesThe Obamacare 'Shotgun Wedding'—Marry or Lose Your Home
The nature of these unintended consequences changes dramatically when complex "solutions" turn out to be poorly designed and incompetently administered. The rollout of the Affordable Care Act has provided many real-world examples of this, but perhaps none so "unintended" as the consequences…
The Fiscal TimesTotal Volume of Saturn Moon Titan's Otherworldly Seas Calculated
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SPACE.comSpecial Report - Chinese military's secret to success: European engineering
By David Lague HONG KONG (Reuters) - If the People's Liberation Army went to war tomorrow, it would field an arsenal bristling with hardware from some of America's closest allies: Germany, France and Britain. Most of China's advanced surface warships are powered by German and French-designed…
ReutersWhy This Ballerina is Still Dancing at 9 Months Pregnant
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Healthy LivingKobe Bryant is out for six weeks with a fracture in his left knee
Los Angeles Lakers legend Kobe Bryant needed 7 1/2 arduous months to return from an Achilles tear, seemingly making it back in time to save a Lakers team that was left to battle the elements without injured guard Steve Nash … Continue reading →
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Shutdown CornerDanica Patrick Sports Bulkly Look for GoDaddy Ad
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Buzz60Mortgage Rates Hit 2.75% (2.86% APR)
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AdChoices LendingTreeSponsoredBad News For Ford, Bad News for the Auto Industry
Now can we call Ford Motor (F) a wreck? Shares of Ford have continued to plunge today following yesterday's gloomy earnings guidance, and are now down 8% this week. Toyota Motor (TM) has declined just 0.6% this week, while General Motors (GM) has ticked up 0.3% and Honda Motor (HMC) has advanced…
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MMA Weekly


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In 1972, Jean Gedouin, a visionary entrepreneur, became fascinated by scientific research that showed the benefits of seawater on the skin, and he created Phytomer. Phytomer has one of the only cosmetics laboratories capable of transforming the marine ingredients found in raw materials into products, using entirely natural procedures. 40 years on, driven by the same passion for the sea, Phytomer is now more than ever the embodiment of marine cosmetics of the future. Unique products which are aptly defined by the brand's three bywords: ocean, science and beauty.
International Customers - Phytomer products cannot be shipped outside the U.S.
Learn More About Phytomer
Phytomer Skin Care
Designing a personalized regimen of skin care formulas to meet your specific needs is essential to your dermal vitality as well as to the overall sense of balance and well-being experienced by your body. Blending the latest in marine ingredients into a range of beauty formulas meeting all of an individual's skin care needs, the Phytomer brand approaches this avenue of products with a strong commitment in delivering optimal health and relaxation. Each product has been carefully researched in order to create a highly effective solution for a specific concern. Phytomer's beauty professionals and scientific experts strive to create a sensorial approach that provides the high performance needed in order to fully accommodate the needs of the human body.
Incorporating the best performing marine ingredients into finely textured formulas, the Phytomer research team has created a varied collection of advanced facial care, body care, and suncare products as well as an assortment of face beauty treatments, body beauty treatments, and well-being treatments. Since these experts have also developed a comprehensive line of men's products, there is a skin care formula for everyone.
Founded in the French region of Brittany, Phytomer was the first brand to develop skin care products based from marine extracts. Since its birth, Phytomer has blossomed into a successful international corporation, offering its products to over 70 countries for distribution in spas, resorts and beauty retailers.
It's no secret that the sea has an endless number of natural wonders to offer. Phytomer chose to focus on the healing powers of marine based life to formulate a line of skin care for every day use. Phytomer owns its own laboratory and is able to control product development from start to finish. This ensures high quality of each Phytomer product sold.
Phytomer Rosee Visage Toning Cleansing Lotion is a dual purpose product that tones the skin after cleansing and also acts as a makeup remover. The product is a gentle lotion that removes impurities while leaving the skin soft and nourished. Phytomer Rosee Visage Toning Cleansing Lotion is appropriate for all skin types.
Phytomer Hydracontinue – Instant Moisture Cream contains moisturizing marine extracts to instantly deliver much needed hydration to thirsty skin. In addition to the marine botanicals, the cream also contains proteins from milk and oils from the macadamia nut to deeply condition the skin.
Phytomer Oligopur – Purifying Cleansing Gel is highly effective at removing excess oil, dirt and other impurities from the skin without leaving it dry and tight. The gel foam leaves the skin clean, balanced and comfortable. It is suitable for oily and combination skins as well as skin that is prone to breakouts.
Phytomer offers a large variety of products for different skin types and concerns. Phytomer incorporates natural marine extracts into all of its offerings, making it a comprehensive marine based brand. Phytomer is dedicated to achieving beautiful, healthy skin with the help of the sea.

subset: commoncrawl


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Updated Jan 15, 2013 - 5:47 pm
Cat Scan - RichRod rumors and hoops
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Attention ArizonaSports.com Comment Users: We have recently changed our comments boards.
We would like you to be part of the conversation with all fans of Arizona sports teams by logging in with your Facebook, Twitter, Google+ or Disqus account. Existing Arizona Sports (KTAR) account members will need to create a Disqus account or use one of the aforementioned social media logins. Thank you.
Arizona Wildcats Basketball News
Wildcats Audio
- Bearing Down with Adam and Jarrett - 12/13 - Friday December 13Talk about Carey's lack of national recognition and #1 UA Bball
- Bearing Down with Adam and Jarrett - 11/29 - Friday November 29Adam and Jarrett talk UA football and the Territorial Cup.
- Greg Byrne, Arizona athletic director - Wednesday November 27Getting ready for the Territorial Cup with Greg Byrne
- Rich Rodriguez, UA Head Football Coach - Tuesday November 26Coach Rodriguez discusses the Oregon victory and the Territorial Cup with the guys.
- Jeff Van Raaphorst, ASU Color Analyst - Monday November 25The Sun Devils and Wildcats meet again this weekend for the Territorial Cup.
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Recent News
Roll Film!
2012 Teen Film Festival in Johnson County
Filmmaking and video production used to be the province of skilled experts who had studied and worked in the industry for years before anyone saw their work. Today, with sites like YouTube popping up, more and more people are flexing their filmmaking muscles.
The Johnson County Public Library in partnership with the Greenwood Library and Greenwood Community High School are calling all teens (grades 9-12) in Johnson County and surrounding areas to put those muscles to work for the 2012 Teen Film Festival.
Entries are being accepted now through Friday, November 2. The Festival will take place Thursday, November 15 at 7:00 p.m.
For more information call Teen Services Librarian, Erin Kirchoff, at 885-1330 or visit http://www.greenwoodlibrary.us/teenfilmfestival.asp


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Expert Service 1-877-289-7664 [Extended Holiday Hours]
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Slow Cookers & Crock Pots Information |
Slow cookers (also known as Crock-Pot) are mostly used for simmering, which means using low-heat for extended periods of time. The benefit of slow-cooking is that food becomes tenderer, then if it is cooked on stove, as all of its tissues break down. Flavor also can infuse over time. Slow cookers or Crock-Pots are electronically heated ceramic bowl with glass lid. They usually have only a few settings, such as 'low', 'medium', and 'high'. The benefit of slow-cooking is mainly convenience. Generally Crock-Pots are safe enough to turn on before work and return to before dinner to a fully cooked meal. We recommend that you look into our big selection of Slow Cookers and Crock-Pots by Hamilton Beach, Presto, Cuisinart, Oster and Nesco. Quick Tips: What you plan to use your Crock Pot for? Generally, larger size slow cookers are designed to hold larger foods, such as cuts of meats or even a whole chicken; while smaller ones designed to handle foods like soups or stews. Insert type: In most slow cookers you can remove stoneware inserts, which are sturdy, very practical and also dishwasher safe. Some models have nonstick coating, and it is recommended to hand wash them in warm water with soap. The size of a family: Larger families may consider looking for a 6-quart slow cooker, while smaller families or single people may do better with a 4-quart model. |


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Utility Ease Lisa Top
Extended Sizes In Select Colors
Cotton and silk come together on a soft, sheened button-up with utility-inspired styling.
- Epaulettes are purely (and adorably) decorative.
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- Length: 28" to 29".
- 70% cotton, 30% silk.
- Hand wash. Imported.


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Can anyone pleas recommend a stand up Comedy Club in the Putney area of London that hold student nights? Thank you
I looking for a 10 to12 mile walk in this area for a groupe from guisborough U3A
Does anyone know the name of the shop that has taken over the traditional sweet shop. I was in there last week and would like to check to see whether something is still in stock but I do not the name to call them!
The shop always has things stacked outside and a ramp to go up into the shop. It has a vast array of items from clothing (in back right hand corner), crockery, furniture, handmade crafts and so forth. The counter is in the back left. Last time I was in there they had some lovely handmade children shoes!
Please help! :-)
We will be arriving by bus on Sunday Dec. 1 to spend the day in Caernafon on our way to Shrewsbury. Is there any where we may store our luggage while we sightsee?
Hi everybody!
We are a group of some 10 men, visiting a friend in London. We are an easygoing, relaxed bunch. Primarily interested in good cocktails and good music. Can you recommend a bar which has more or less the following features?
- Bar welcomes larger groups without letting them wait on a queue outside for years and years
- They know how to make decent martini cocktails
- They stay open late
The bar does not need to be very fancy...
Thank you very much for your help!
where to go in Windsor for New Year's Eve? Not a nightclub friends are over from Oz and we would like a meal, up to date music - not too loud so we can also chat, we also want to have fun?
Hi, i am visiting the Putney area of London shortly and i wondered if anyone could recommend somewhere not too far away where i can go for Tapas and Cocktails? Thank you
What public transport is available during the night?
While visiting Southampton recently, someone told us of a wall that American servicemen wrote on before boarding their ship on their way to D-Day. Having visited Normandy on the other side of the channel, we tried finding this wall. We could not find it. Does it exist and is there a picture of it anywhere?
Is it possible to see the market place and cross from the castle walls? How far away is the market place from the castle.
I'm traveling from the U.S. to Harrogate next June for a graduation at Fountains Abbey. I'll be flying into London Heathrow and taking a train to Harrogate. What are my transportation options from Harrogate to Fountains Abbey (the graduation is on a weekday evening), or would staying in Leeds give me more choices for transportation? I appreciate any advice I can get. Thanks in advance!
How many miles is rawmarsh away from Liverpool?
We are going to Great Britain at the end of March '14 to visit our granddaughter who will be spending a semester in college at Grantham. We plan on several days in Scotland and plan on using the train from Grantham to Edinburgh (two night stay) to Kincraig to Inverness. We have booked a B & B in Drumnadrochit but we are wondering what is the best way to travel from the train station in Inverness to Drumnadrochit and back. Our granddaughter has a 5 day weekend and we will travel by train from Inverness all the way back to Grantham in one day.
We fly into Terminal 1 on an Air NZ flight at 11.15am and want to catch a BA flight to Rome at 2.20pm, just three hours. Is this enough time?
I try to find tour packages, but result out to displayed some custom tour packages. I don't know whats is the custom tour packages ?
I am currently considering a position in Colemore Row Birmingham, and they have offered meaaccommodation in the area, would this be considered a safe area for a woman living alone. I have never visited Birmingham so just trying to gather as much information as I can. Your feedback would be much appreciated. Thanks.
Kind regards
Hey, I am travelling through Scotland at the moment to find the best place to live... At the moment I am in Oban. Who would like to go into a pub, a restaurant, cinema or ding some trips with me?
Hope to hear from you soon!
I will be arriving in London Heathrow, American Airlines terminal 3 and connecting to Dubai in British Airways terminal 5. I have 3 hours layover. A friend in London wants to go to the airport to see me. Where should I tell her to meet me? Will I have time to meet her?
How much does it cost to travel by train from London to hertfordshire
Hi. I'm planning to take a vacation to the UK next year, and I was just wondering how to get around the city. Do we have to use the bus, take a cab, or go underground? Thanks!
We are trying to decide whether to take a car to the Orkneys, or hire one there or ?? We want to get off the beaten track if possible, and also see where my forbears came from on Sanday. We are coming from Australia for a week. Any suggestions?
im from belfast and i will be coming over to lancaster after the new year. i am looking for a night club with good LOUD music (E.G David guetta/Tsunami/charts) and if possible with a good cheap night.
in belfast we have a lot of selection but im looking somewhere new.
any good ideas??
Hi! I would like to go to London for a two days and I am looking for cheap accommodation. Can you recommend me something? Thanks!
Hi All,
I've tried to look but several sites are down.
Can you go direct from Kent Station (UK) to Amsterdam direct?
Or do you have to go to Brussels first then Amsterdam?
I know otherwise I can go from London to Brussels station onto Amsterdam
Does the history link museum open ll year round and, if so, what are the opening hours? We will be in Dornoch from 15th - 17th Oct and would love to visit!
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BadDog Skydiving Gear carries a wide variety of goggles that can be used by skydivers and motorcyclists alike. Be sure to check out the goggles that have photochromatic lenses (also called light adjusting or photochromic lenses) that are dark outdoors in the daylight and lighten automatically to almost clear when worn indoors or at night.
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About the Blog
If you can fill the unforgiving minute ... with sixty seconds' worth of distance run ... Yours is the Earth and everything that's in it.
The occasional musings (and photos) of a runner, amateur nature photographer, Civil War history buff, and cancer survivor. More about my blog and about me.
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Welcome to CowboysZone! Join us! Come on! You know you want to!
You cannot post in the chat room because you have not posted enough in the forums!
Where do you rank Tony Romo out of the 32 starting QBs in the league?
Discussion in 'Fan Zone' started by Lazyking, Oct 5, 2012.
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Page 9 of 14


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Urban Photography Competition
Date: 10th June 13 - 31st August 13
Location: International
Contact: London Region
Cost: £10.00
Type: Other
Region: London
New Urban Photo Competition
The London Region of the RPS is delighted to announce its participation in this year's Urban Photo Fest. For the first time, the UPF will incorporate a major new, and exciting, urban photographic competition, with a range of stunning prizes.
Prizes include:
- The opportunity for the three winners to be represented by Photo Democracy - an arm of the prestigious Chris Beetles Gallery (Courtesy of Chris Beetles)
- A (soon to be released) Olympus EP-5 camera, with lens and viewfinder (courtesy of Olympus)
- A place on Goldsmith College's Urban Photography Summer School (Courtesy of Goldsmith College)
Around the theme of Urban Materiality, the competition comprises four categories: Abstraction, Architecture, Environment and Objects. The cost of entry is £10 for a maximum of four images. Deadline for entry is 31st August and the winners will be announced in September.
The competition will be judged by a four person team, including legendary Magnum photographer Chris Steele Perkins, Giles Huxley-Parlour (Photo Democracy), Paul Halliday (Centre of Urban and Community Research) and Del Barrett ARPS (RPS London Region).
Further information, dates, rules and regulations about this unique Urban Photo Competition can be found on www.rps-upf.org
Urban Photo Fest (UPF) is a collaboration between the Centre of Urban and Community Research, (Goldsmiths College, University of London), The London Region of the Royal Photographic Society (RPS), London Independent Photography (LIP) and other organisations working to explore and document the urban environment. Now in its second year, UPF will be offering a broad spectrum of exhibitions, workshops, guided 'detours', symposia, and other events based around the theme of Urban Materiality.
Follow the buzz on Twitter: @TheRPSLondon, #rps-upf


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A flap cap or neck cover offers great protection from the sun and other extreme conditions. The flap cap and neck covers you will find here include, zipper cap, extreme condition caps, washed cotton and others. These items offer complete UV protection and are great for hiking, camping, travel and more. We carry all sizes for men, women, boys and girls. A flap cap or neck cover is an often overlooked summer accessory. Don't let another season pass you by. Shop for a great flap and neck cover here on e4Hats.com, you will be glad you did.
Flap Hats (03)
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Stress Reducer: Get it in time for Christmas with 50% off UPS 2nd Day Air®. Click for HOLIDAY SHIPPING details...
New for 2013! Ideal for cost-conscious hikers, LEKI Naya Women's trekking poles employ durable aluminum construction, user-friendly external locking mechanisms and compact rubber grips to offer reliable performance at a budget-friendly price.
Offering everything needed to enjoy the aerobic benefits of fitness walking, the LEKI Nordic Walking Starter Kit includes a pair of LEKI Spin Nordic walking poles, an instructional DVD, a pole carry bag and a log booklet.
Designed for kids and teens, LEKI Vario XS SpeedLock Kids trekking poles adjust from 26.4 - 43.3 inches to fit hikers of varying heights and ages. Equipped with the same technology as adult models, these poles are built for adventure.
LEKI is pronounced, "Lake-ee". LE is the first two letters of the owner's last name, Klaus Lenhart, and KI is from the location of the company, Kirchheim/Teck, Germany.
LEKI, the world's leading manufacturer of ski, hiking and trekking poles had its start in Kircheim, Germany as a hobby of its founder, Karl Lenhart, an airframe mechanic and avid skier. After successfully creating light-weight poles for his friends, in 1954, the hobby became a full time business.
In 1990, LEKI USA was incorporated. The North American market has embraced the company's line of alpine, Nordic, back country, mountaineering, Nordic walking, and trekking poles. Like their European counterparts who have been loyal to LEKI for nearly five decades, North American outdoor enthusiasts know and appreciate LEKI quality and value.
Click here to visit the official LEKI website. (Note: you will be leaving Backcountry Edge.)
Elevate walking to a new fitness level.
View more videos in our Video Library.


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spielbox Link-Seiten[ Categories | Add | Edit | Search ] You´ll add a link to this linklist on your website? Please use this link: (clicks are counted) http://www.spielbox.de/ja-links/link.php?do=in&id=278 You get yours personal link URL by e-mail as soon as you have added your Web site into this linklist! |


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Friday, December 06, 2013
Latest local news, weather and high school sports from Amarillo
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Texas Panhandle Sports from ProNews 7
Norman to advise China golf team ahead of Olympics
Posted: 03.08.2013 at 7:33 AM
Updated: 03.08.2013 at 7:35 AM
The China Golf Association has appointed Greg Norman, pictured here, its advisory coach to the national golf team.
AP photo
Greg Norman to be Chinese national team coach to get ready for Olympics
More Panhandle Sports Photos
Greyhounds Clinch Share of LSC Crown With Rare Win at Texas A&M-Commerce
Saturday, November 16, 2013
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IOC 'fully satisfied' over Russia's anti-gay law
Thursday, September 26, 2013
IOC 'fully satisfied' that Russia's anti-gay law doesn't violate Olympic charter
read story
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Stanley Cup finals offer something for everyone
Monday, June 10, 2013
Chicago Blackhawks and Boston Bruins offer something for everyone in Stanley Cup finals
read story
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watch video
Palmer finishes crazy week
Sunday, June 09, 2013
Palmer earns fourth top ten finish of PGA season
read story
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Texas Tech's Neal Brown leaving for Kentucky
Sunday, December 09, 2012
More coaching turnover on the way in Lubbock
read story
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Kudos to Carthel
Monday, December 03, 2012
Don Carthel tabbed top coach in region
read story
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WT Buffs wallop Wildcats
Saturday, October 13, 2012
Buffs win 6th straight, stay unbeaten in LSC
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Buffs move up in rankings
Monday, September 17, 2012
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So what's up with all these perfect games?
Friday, August 17, 2012
Just Perfect: 3 perfect games this year, 6 since '09. What gives with so many perfectos?
read story
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Redemption rematch: US soccer takes on Japan
Thursday, August 09, 2012
A rematch for redemption: US women's soccer team takes on Japan for Olympic title
read story
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Clueless fans inject fun into Olympic contests
Tuesday, August 07, 2012
In hopes of being equitable, organizers established a lottery system in which people blindly registered for tickets and handed over their credit cards before they knew what — if any — tickets they were getting.
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Master Calendar
Admitted Student Open House
This event takes place each day from February 17th, 2013 to February 18th, 2013.
Date: Sunday, February 17th, 2013
Time: 1:00 pm
Duration: 24 hours
Location: Wilson Theatre, Mayer Hall; Pearsons; Science Center
Sponsored by: Admissions
Contact: Kate Virgo, Kate Virgo
A visit program for accepted students and their families.
This event is invitation only.
This event occurs on:
- Sunday, February 17th, 2013
- Monday, February 18th, 2013


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With the preponderance of skin care products geared towards the needs of women, men often feel "left out." Men have different skin care needs than women since their skin is structurally and functionally different. For example, men have a thicker dermis than women with more collagen and elastin, giving them greater resistance to wrinkling. Unfortunately, men are less likely to wear sunscreen and this offsets some of the anti-aging benefits their skin naturally has. Men also have more active sebaceous glands, increasing their risk for acne outbreaks and acne – and, of course, they suffer skin irritation from frequent shaving.
Lab Series has developed a line of products targeted to the unique skin care needs of men. From shaving products that reduce irritation and enhance the ease of shaving to treatments for acne and sun damage, Lab Series uses ingredients backed by clinical research and science to address these concerns. With a team consisting of researchers and physicians specializing in the skin care needs of men, Lab Series continues to develop cutting-edge products that effectively target the most common skin care problems that affect men of all ages.
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Lab Series Skin Care For Men
Men's skin care has taken off in recent years due to an increased interest in the male population that's finally starting to realize just how much difference good grooming habits can make. Lab Series for Men is a leader is men's skin care. Because men's skin differs greatly from that of women, Lab Series has developed products designed to effectively treat and maintain a man's skin, addressing the needs and concerns that are specific to men.
Many personal care consumers have heard of the famous Lab Series Shaving Cream. Lab Series Comfort Shave Cream is gentle on even the most sensitive skin but very tough on beards. The formula is extra cream and soften tough whiskers to prevent the irritation and bumps that frequently follow shaving. The shave cream contains benzocaine to allow for a more comfortable shave. There is no added oil or fragrance.
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Friday, February 22nd, 2013 to Saturday, February 23rd, 2013
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There comes a time in every man's life when he must sharpen his axe, head into the forest, hunt and bring home a Christmas tree.
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Stuffing 2.0: Tamales for Christmas?
The noble tamale is a great—and easy—way to put a Latin spin on the seasonal meal. Your guests—and maybe even your turkey—will thank you.
Baby, There's a Scold Outside: Christmas song claimed to be "rapey"
Is the 1940s Christmas song a date-rape anthem or just an innocent cultural artifact in which a couple blames their tryst on bad weather and alcohol? It depends on how old you are.
Gold, Frankincense and a Chemex Eight-Cup, MOMA-Worthy Glass Coffee Maker
Our gift to you this Christmas? A list of 15 real gifts for 15 real people. Apply accordingly to your own tribe, then sit back and wait for the festive hugs to roll in. You're welcome.
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Spinning the Wheel Of Life: Board games make a comeback in a cafe near you.
Board games are back in style, played face to face, in real time. The difference? The games people play are often played away from home, in coffee houses, bars and other so-called third places.
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When Calgary photographer George Webber recently examined a friend's Instagram feed, he felt his blood run cold.
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If you need a pre-Christmas getaway, don't hop a plane just to read a book beside a hotel pool. Instead, unplug by checking into a downtown hotel and check out where you live.


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Enemy Lines Hack and Cheat Information
Enemy Lines Hack and Cheat Information
Added on: Jan 14, 2013
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The Annual Benefits Open Enrollment period is upon us. It runs from October 25 to December 14, 2012 and any changes that employees make to their benefit coverage will take effect January 1, 2013. All full-time staff, administrators and faculty should review the Open Enrollment material they receive from the Employee Benefits Department. The time to make benefits changes for 2013 is now.
St. John's University is proud to offer full-time employees a comprehensive benefits program that is very competitive and highly regarded by our peers in higher education and among employers everywhere. The rich array of benefits are part of what makes St. John's University a great place to work; and employee benefits make up a significant part of our employees' total compensation package. Standard benefits such as medical, dental, disability and life insurance; combined with St. John's tuition remission, tuition exchange, pension programs, and generous time off all add up to an employee benefit program of which the University community can be very proud.
As a reminder, we ask all our benefit eligible employees to take an active role in reviewing their coverage during each year's Annual Benefits Open Enrollment period. Questions concerning the St. John's benefit offerings or Open Enrollment can be directed to the Benefits Department by phoning (718) 990-2363 or e-mailing email@example.com.


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Light-emitting diodes (LEDs) have a whole series of technical advantages over conventional bulbs, the most important being their activation speed and their long service life. If a trailing driver can notice the brake lights of the leading car sooner, that driver's reaction time can be quickened, potentially resulting in a shorter stopping distance and/or avoiding an accident. LEDs can last an entire vehicle lifetime, consume up to 50 percent less energy and take up less space. Selected Audi models use LEDs for rear light functions (tail lights, brake lights, turn signal indicators), in the side turn indicators, and in daytime driving lights.
Audi: Pioneers in LED lighting technology.


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Aside from the NFL Playoffs, January is usually a relatively slow month in regards to sports. Meaningless NBA/NHL games don't do much for us so we had to find other things to keep our attention. Thankfully the lovely ladies in the galleries below did just that. In case you missed out on certain stories we've got you covered. Did you hear that Paulina Gretzky is dating a PGA pro? What about the fact that two members of the Cleveland Browns are dating hotties? If not, any and all news about sports related women is here for your viewing pleasure. You're welcome. Click the "View Gallery" thumbnails to see all the pics 2013 Super Bowl Commercial Starlets / SI Swimsuit Issue Cover Model Shortlist Conference Championship Cheerleaders / Paula Creamer – 49ers Superfan New Candice Swanepoel Bikini Pics / Paulina Gretzky Dating PGA Pro Browns WR Dating Devin Brugman / Browns TE Dating Erin Heatherton Changes Made To Lingerie Football / MLB WAG Hall Of Fame L.A. NBA Dance Team S...
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Alabama RB Eddie Lacy will not participate in the school's pro day due to a lingering hamstring issue.
Boise State's Chris Petersen will be hired as Washington's next head coach, according to ESPN.
Louisville junior QB Teddy Bridgewater completed 23 of 37 attempts for 255 yards, three touchdowns and one interception in Thursday's 31-24 overtime victory over Cincinnati.
Wake Forest athletic director Ron Wellman interviewed Ball State coach Pete Lembo for the school's head coaching vacancy on Thursday, according to Sports Illustrated.
University of Texas president Bill Powers denied coveting Alabama coach Nick Saban on Thursday.
Cornell senior QB Jeff Mathews will attend the East-West Shrine Game.
Miami senior QB Stephen Morris has accepted an invitation to play in the East-West Shrine Game.
NFL.com's Gil Brandt believes Eastern Illinois' Andrew Manley could be a "wild card" in the 2015 QB class.
NFL.com's Gil Brandt believes Florida junior QB Jeff Driskel could be the No. 2 senior passer behind Bryce Petty next season.
Florida State redshirt freshman QB Jameis Winston will not be charged by Florida police.
Baylor redshirt junior QB Bryce Petty reiterated he will return to school for the 2014 season.
The light is coming on for Missouri sophomore WR Dorial Green-Beckham, according to Scouts Inc.'s Kevin Weidl.


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Master Calendar
Beloiters Unite! 2013
From site: Alumni
Gather across the world for a day of celebration of all things Beloit!
Date: Wednesday, April 17th, 2013
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Location: All around the world!
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Contact: , Alumni & Parent Relations and Annual Support
On April 17, 2013, the Alumni Board of Directors invites all alumni, students, parents, and friends of the College to come together to celebrate all things Beloit!
The events that take place on annual BRAG Day are entirely volunteer-driven and each event is as unique as the Beloiters who plan them. Nearly 60 volunteers planned events in over 20 locations in 2012, will you join us for 2013? If you are interested in hosting an event in your area, or would like more information, contact us at email@example.com.
Stay tuned for more details!


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With Thanksgiving coming up on Thursday, one thing that fantasy owners have to be thankful for is the end of the bye weeks. All teams will be in action in Week 13, starting with a full plate of games on Thanksgiving Day, as we not only enter the stretch run of the NFL regular season, it's...
AFC Schedule Analysis
Athlon breaks down each and every team's schedule for the 2013 NFL seasonBy Mark Ross, 5 months 3 weeks agoThe Indianapolis Colts were one of the NFL's surprise teams last season, winning 11 games and making it to the playoffs. What does quarterback Andrew Luck have in mind for an encore? Here's our...
NFC Schedule Analysis
Athlon breaks down each and every team's schedule for the 2013 NFL season.By Braden Gall, 5 months 3 weeks agoThere are plenty of storylines to track in Minnesota this year. The team made the playoffs a year ago and Adrian Peterson topped 2,000 yards rushing. Can either repeat remains to be seen. And...
NASCAR Fantasy Updates
By Geoffrey Miller, 1 month 4 hours agoTo help guide you through the 2013 Fantasy NASCAR season, Athlon Sports contributor Geoffrey Miller will be offering his best predictions for each race. And because Yahoo's Fantasy Auto Racing game is arguably the most popular, he'll...
Fantasy Baseball Updates
By Mark Ross, 3 months 3 weeks agoWith about 40 games left in the regular season, fantasy baseball playoffs are just around the corner. Athlon Sports has everything you need to catch up on what took place on the fantasy diamond during the past seven days. Our fantasy junkies bring...
College Fantasy Football Updates
By Athlon Sports, 2 months 1 week agoWeek 6 is here already and now it is time to make a push for the fantasy playoffs. If your team is in the middle of the pack, every roster move you make from this point on can propel you up in the standings or bring your team closer to...


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Obama questions whether football risks worth it for college players
Researchers studying neurological problems in professional players
The lifelong neurological maladies that some football players face have led President Barack Obama - a longtime Chicago Bears fan - to question whether the risks are worth it for college players.
In an interview released online Sunday, Obama said if he had a son, he'd "have to think long and hard before I let him play football."
College players are especially vulnerable, Obama said, since they aren't represented by unions or heavily compensated.
"You read some of these stories about college players who undergo some of these same problems with concussions and so forth and then have nothing to fall back on," he said. "That's something that I'd like to see the NCAA think about."
In September, a study published in the journal Neurology suggested professional football players are three times more likely to have neurodegenerative diseases than the general population.
When researchers specifically looked at Alzheimer's disease and ALS - amyotrophic lateral sclerosis, also known as Lou Gehrig's disease - that risk increased to four times that of the general population.
The National Institute for Occupational Safety and Health, a division of the Centers for Disease Control and Prevention, had been following this group of players since the early '90s, when the NFL asked the institute to evaluate them for their risk of cardiovascular disease.
Other studies have linked repeated concussions in football players to chronic traumatic encephelopathy, a neurodegenerative disease with Alzheimer's-like symptoms. Those symptoms can include depression, memory loss and mood swings. Former Chicago Bears safety David Duerson, who committed suicide, was diagnosed with CTE postmortem. It can be diagnosed only after death.
In February, Obama told Bill Simmons of Grantland.com, a sports and pop culture news website, that he knew Duerson and "used to see him at the gym sometimes."
"Now, the problem is, if you talk to NFL players, they're going to tell you, 'That that's the risk I take; this is the game I play.' And I don't know whether you can make football (be) football if there's not some pretty significant risk factors," Obama said in that February interview.
In Sunday's remarks, Obama's tone seemed to shift. He conceded that "those of us who love the sport are going to have to wrestle with the fact that it will probably change gradually to try to reduce some of the violence."
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Your Holiday Shopping just got easier... FREE SHIPPING on selected combos! Click for details
Maine Lobster Ravioli
1 (18 oz. pkg.) Maine Lobster Ravioli 1572WZCReg. $31.99 I Now Only $19.99Sweet, tender chunks of whole Maine lobster meat are blended with cream and sauteed onions and wrapped in made-from-scratch egg pasta. The sauce is made with white wine, basil and butter. Simply boil pasta, heat sauce and you've got a gourmet dinner for two. |
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one word...........DELICIOUS!!
I must admit that my husband and I were a little skeptical about trying these ravioli. We are both lobster lovers and were hoping that they were not just lobster flavored. They were quite the opposite, the ravioli are literaly stuffed with chunks of lobster and the sauce is wonderful. It is a very elegant dish.
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Hire Clowns in Lafourche County, LA
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Planning a birthday party, fair, or rodeo? Need an entertainer that is sure to please? Consider a clown! These kid-favorites bring more to the table than a funny face. Most clowns also offer face painting, balloon twisting, juggling, or even a little bit of magic. Your kids will be screaming for joy when these fun folks show up to entertain their party. So let the clown keep the kids occupied while you sit back and take a much needed kid break! So stop clowning around and book one of these fantastic clowns for your party today.


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Homemade Croissants - Step by Step Instructions w/Photos So You Can Do it Too!
Homemade croissants - the sort of treat I never would have envisioned making in my kitchen a few years ago but now I can say I've done it!! And oddly, now that I've made them, I find myself wondering why I didn't do it sooner. These croissants are perfection - buttery, flaky, just a bit crisp on the outside but yielding to a wonderfully soft interior. The only thing that could improve them would be chocolate and that is next up on the list!
I actually made these last week while house sitting for my in-laws because they have lots of wonderful, uncluttered, usable counter space. My kitchen is fairly large, but doesn't have much counter space, so a project like this would be a bit challenging (especially since I don't always work neatly). This recipe is long and there are a lot of steps, but I promise it's really not very difficult if you take your time and read the instructions carefully. The end result is SO worth the effort. I've never made a laminated dough before so I have no basis for comparison, but this dough was wonderful to work with - very silky and smooth and it rolled out beautifully. The only thing I found challenging about the recipe was trying to pound 3 and a half sticks of butter into an 8-inch square. Eventually, it did cooperate somewhat (you'll see in the pictures that my square is far from perfect) - I found that once I got going and the butter became malleable it got easier, so don't be too frustrated if it seems impossible at first.
The recipe in the book included many wonderful photos, which really helped me along the way. I tend to doubt myself when I try something this intimidating for the first time and I found the photos reassuring. In an effort to help anyone else who might want to try making croissants at home, I tried to take lots of process photos, which I don't normally do. Many of the photos were taken at night and styling wasn't a concern so much as keeping flour and butter out of my camera but hopefully they'll help clear up any written instructions which are confusing. I've also included my notes in green where applicable. By no means am I an expert, but if you want to attempt the recipe and still have questions after reading this post, feel free to ask away in the comments or email me at firstname.lastname@example.com and I'll do my best to help!
Croissant Dough
from Baking, by James Peterson
3 1/2 cups all-purpose flour
1 cup barely warm water
1 teaspoon active dry yeast
1/3 cup heavy cream
1 teaspoon salt
1 3/4 cups cold unsalted butter (3 1/2 sticks)
In a medium bowl, mix 1 cup of the flour with the water and yeast just until the lumps of flour are broken up. Set the bowl aside and let rise for 1 hour. (I couldn't see a noticeable rise in mine after an hour but there were bubbles all over the surface.)
Add the remaining flour, the cream and salt and knead the mixture for 1 minute. Cover the bowl with plastic wrap and let rest for 20 minutes.
Knead the mixture by hand for 10 minutes or in a stand mixer fitted with the dough hook (on low speed) for about 20 minutes. The dough should be smooth and elastic by the time you finish kneading. (I kneaded mine with the mixer and it was a breeze. I did give the mixer a brief 2 minute rest after 10 minutes out of an abundance of caution to make sure it didn't overheat, but the motor never got very warm so it probably wasn't necessary. The dough is silky and smooth and just gorgeous after it's been kneaded.) Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Place the butter between two sheets of plastic wrap and using a rolling pin, pound the butter into an 8-inch square.
Remove the dough from the refrigerator and on a lightly floured surface, roll it into a 9 x 17-inch rectangle. Place the square of butter on the bottom half of the rectangle. You can use your hands to align the dough and the sides of the butter square.
Fold the top half of the rectangle of dough down over the bottom half so the square of butter is now enclosed. Press together the edges of the square to seal in the butter. Use your hands to even out the square. (You can see my butter peeking out here if you look closely on the side - I hadn't yet sealed it in.)
Gently pound the square with a rolling pin to stretch the dough and the butter in it. Roll the dough into a 9 x 18-inch rectangle. Next, you want to fold the rectangle into thirds like a letter - start with a narrow end facing you. I began by folding the bottom third up.
Then folded the top third down... You've now completed one "turn!"
Turn the dough so the single fold (like the spine of a book) is on your left.
You're now ready to start the second turn. Repeat the process shown above of rolling the dough into a 9 x 18-inch rectangle, then folding the rectangle into thirds by bringing the bottom up and the top down over it. Use your fingers to make two imprints on the dough to keep track of the fact that you've completed two turns.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Once the dough has been refrigerated, remove it and complete two more "turns" - for a total of four turns in all. At this point, the dough is ready to be rolled out and used. Alternatively, you can wrap in plastic and refrigerate it for up to 24 hours before you shape and proof (in fact, the recipe notes that 12-24 hours in the fridge before proofing improves the flavor of the dough).
Before you begin to shape the dough, line two large baking sheets with parchment. Also, make sure you have a ruler handy. Cut the dough in half. (I took a photo of the dough at this point because I was amazed by all of the layers you could see!)
On a lightly floured surface, roll each half of the dough into a 6 1/2 x 20-inch rectangle. (You can trim the edges of the dough if they're ragged or really uneven.) The dough will be about 1/8 - 1/4-inch thick and look something like this:
Transfer each large rectangle onto one of the prepared baking sheets and refrigerate for about 20 minutes. You want the dough firm, but not brittle.
When the first rectangle is ready to work with, transfer it back to your work surface with one of the long ends facing you. The next step is to cut the triangles from the dough that will be formed into individual croissants. Starting on the left side of the bottom edge of the rectangle, measure 5 inches from the end and make a tiny notch to mark the base of the first triangle. Measure another 5 inches from that notch and make a second notch to mark the base of the second triangle. Finally, repeat one more time - measure another 5 inches and make a notch. You should now have marked off four 5-inch sections. (Sorry, looks like I didn't get a picture until I had cut the triangles. I actually think it might be easier to skip ahead and look at that photo to get an idea of the finished product before you read through the next two paragraphs. It sounds a lot more difficult than it is and knowing what the end result looks like gives the written instructions context.)
Turn the rectangle 180 degrees so the opposite long side (the one that hasn't been notched) is facing you. Starting on the left side, make a notch 2 1/2 inches from the end. Measure 5 inches from the first notch and make a second notch. Measure another 5 inches from the second notch, make a third notch and finally, measure 5 inches from the third notch and make your final notch. This second side of the triangle should now be marked into 5 sections - the 2 sections at the ends will each be 2 1/2 long and the ones in the middle 5 inches long.
You're ready to cut the triangles which will form the croissants now. Leave the rectangle as is - so the second side you notched is closest to you. The notches on the far side are for the bases of the triangles and the notches on the near side form the tips of the triangles. Use a large knife to cut the triangles by connecting the notches on the near and far sides. You should end up with 6 full triangles, each 5 by 6 1/2-inches, as well as some trimmings on the ends. I took this photo just after I'd cut the triangles. (I followed the process exactly as outlined above so you can work backward from this photo if you're at all confused. )
Repeat the process above with your second rectangle so you have a total of 12 triangles. Make a small slit in the base of the center of each triangle.
Begin to roll the triangles to form the croissants by curling the two sides of the triangle on each side of the slit away from each other. You want to roll tightly.
Using both hands, continue to roll the base of the triangle - one hand working with the dough on each side of the slit. Point your hands away from each other - at about 45 degree angles from center - as you roll. Rolling in this manner will help make the classic croissant shape. (If I'd had a second person, I'd have taken a shot with my hands actually on the dough but I think you get the idea.)
Roll each triangle so the tip is underneath and then bend the 2 ends toward each other to form a shape like a little crab. Hopefully you can see 3 distinct layers as the dough curls to form the croissant. Arrange the croissants on a sheet pan and cover them with plastic wrap to proof.
You have several options for proofing: overnight in the fridge, ~3 hours in a cool place or ~1 hour in a warm place. The book indicates that overnight proofing is best because the croissants develop more flavor thanks to the slow rising time. (I proofed mine overnight in the fridge and then took them out in the morning and let them sit at room temperature for a few hours before baking.)
(I didn't notice a huge difference in the size of my croissants after they'd proofed. They looked slightly more puffy so I baked them and luckily it all worked out. If you compare the photos directly above and below this paragraph to the one showing the croissants from the night before you may be able to discern a slight difference in size too.)
Preheat the oven to 375 F. Adjust your oven racks so one is in the top third and one is in the bottom third of the oven. Combine 1 egg with a splash of cream to form an egg wash and brush the proofed croissants. Bake for about 35 minutes, or until the croissants are puffed and golden brown. Remove them to a wire rack to cool to room temperature before serving.
119 comments:
- Snooky doodle said...
wow these are perfect! I tried making them once but I made a disaster. However with your tutorial I m eager to try them again. thanks
- January 27, 2010 at 4:58 AM
Tracey! Thanks for leaving some at the house for us to have the morning after we got back. These were the best croissants I've ever had. I knew there must have been lots of butter in them after one bite. They were absolutely fabulous! Better than any bakery. I'll have to try and make them some day.:-)
- January 27, 2010 at 5:33 AM
- Barbara Bakes said...
I am amazed this is your first time making croissants. Yours are so perfect! Wish I had one for breakfast!
- January 27, 2010 at 6:36 AM
- Stephanie said...
Your croissants look lovely, and must be very tasty. Great step by step instructions...don't know if I'll be trying this soon, but if I do, I will come here for directions!
Peace, Stephanie - January 27, 2010 at 6:55 AM
- ButterYum said...
Fantastic tutorial - you should have turned a few of them into Pain au Chocolat. I prefer them plain, but some people really like to bite into them and have warm chocolate ooze out. Great job!
ButterYum - January 27, 2010 at 6:58 AM
- Chocolate Shavings said...
Those look just perfect.
- January 27, 2010 at 8:33 AM
- bakinandeggs said...
Your croissants are beautiful and I love the step by step photos! Will have to add this to my "to tackle" list for when we move soon and have a bigger kitchen!
- January 27, 2010 at 9:05 AM
- Jessica said...
Tracey, I am SO impressed with your croissants! They look perfect! They're flaky and golden and everything a croissant should be. I love the step-by-step photos -- they're so helpful. Did I mention I'm really, really impressed? Wow!
- January 27, 2010 at 9:07 AM
- Bridget said...
Wow, they look absolutely prefect. I've made croissants a few times, and they never come out looking quite this nice. I'll have to give your recipe a try!
- January 27, 2010 at 9:22 AM
- Chicho said...
I cannot believe those are homemade croissants!! They're awesome. Thank you for the explanation. And once again, your croissants are PERFECT :)
- January 27, 2010 at 10:06 AM
- Amy W said...
Thanks for the step by step photos!
- January 27, 2010 at 10:10 AM
- Maria said...
Girl you ROCKED these! They look perfect!
- January 27, 2010 at 10:38 AM
- Kayte said...
no, No, NO! I do NOT want to know how to make these. I do NOT want it to look this simple. I do NOT want them to look this good. I do NOT want to see that much butter. NO NO NO. I am going to pretend like I did not see any of this. They look too wonderful and are a particular weakness for me. There are some things I should just NOT know how to bake. This would be probably top on the list! (BTW, they look fabulous...great job!)
- January 27, 2010 at 10:47 AM
- Emily Rose said...
these are gorgeous! I am so incredibly impressed and also inspired to try them out myself! Thank you so much for taking the time to take pictures of each step- I hope I'll find time to make these sometime soon.
- January 27, 2010 at 10:50 AM
- TeaLady said...
Tracey - those look INCREDIBLE. So much better than store bought. Thanks for step/step pics. Your the best.
- January 27, 2010 at 10:53 AM
- Teanna said...
GREAT GREAT GREAT Tutorial! Tracey, those look phenomenal! So flaky and delicious! Gorgeous! I have to make them!
- January 27, 2010 at 11:07 AM
- The Food Librarian said...
Beautiful!!! Beautiful!!! Great job Tracey!!! - mary
- January 27, 2010 at 11:13 AM
- Ellie said...
Just beautiful!!! I am wanting to make these...soon. Thanks for the tutorial,helps tremendously.~Ellie
- January 27, 2010 at 11:22 AM
- Julie said...
Wow this is incredible. I am French and I just moved in the US which I love but I miss so much French food and especially the pastries. I thought a home made croissant recipe could never compete with my favorite bakery back in France, but you definitely let me think the contrary! Believe me, I will try yours asap. Thank you so much.
- January 27, 2010 at 11:25 AM
- vibi said...
I'm floored. Wow.
- January 27, 2010 at 11:43 AM
THANK YOU SO MUCH!! Im always trying to find ways to prepare interesting breakfast for my family
- January 27, 2010 at 11:56 AM
- Pink Panda said...
I will definitely be trying this. Thank you for the step by step picture directions. I'm a visual person, so this helps a lot.
- January 27, 2010 at 12:40 PM
- Ellie said...
This looks absolutely amazing!! I will definitely be bookmarking this...and will have to try it soon,very soon. Thanks for the tutorial..love it.~Ellie
- January 27, 2010 at 12:51 PM
- CB said...
Wow! They look delicious! Are you sure the recipe isn't from Paula Deen? That butter picture nearly gave me clogged arteries just looking at it. HA HA PS- I have serious counterspace envy.
- January 27, 2010 at 12:59 PM
- Memória said...
I remember making my first batch of croissants. The procedure was very similar to yours. I love your process photos; I can't believe you took some of those photos at night. They look so clear!
Great job on your first batch of croissants. You're already a pro! - January 27, 2010 at 2:17 PM
- Natalie said...
I am seriously shocked by how beautiful these looks--wow! Thank you for the excellent instructions..maybe someday I'll work up the courage to give it a go!
- January 27, 2010 at 2:26 PM
- Eliana said...
Now if I ony had the guts to do this myself! they look amazing Tracey.
- January 27, 2010 at 2:37 PM
- Andrea at Nummy Kitchen said...
Tracey, those have got to be the most beautiful croissants I've ever seen, wow! I can't believe that was your first attempt, those look so much better than store bought. I've never tried making croissants but now I want to, puff pastry is the closest I've come. I can't wait to see your croissants with chocolate, those used to be my favorite treat from a little French bakery that closed years ago and I've always thought about trying to recreate them at home, thanks for the nudge.
- January 27, 2010 at 4:09 PM
- Steph said...
I wish I could be an expert with bread dough like you. My dough never looks like that. You make this look so easy, but I don't think I could ever make croissants. I don't know if I could either.. so much butter!!
- January 27, 2010 at 4:23 PM
- Pennies on a Platter said...
Awesome and deliciously flaky!! Thanks for the step by step.
- January 27, 2010 at 6:04 PM
- Jenn said...
Those croissants look delicious! I love your instructions... I'll have to give it a try sometime.
- January 27, 2010 at 7:34 PM
- Jo said...
These are absolutely perfect looking croissants. Love your step-by-step tutorial.
- January 27, 2010 at 7:35 PM
- Baking is my Zen...sweet nibbles for the soul said...
You've done such a great job with the picture tutorial! You deserve a HUGE HUG! Hugs, Thanks!
- January 27, 2010 at 9:54 PM
- j said...
These look so good! I've been wanting to attempt these, but the recipes are always so long. The pictures really help so I just might give them a try :)
- January 27, 2010 at 10:26 PM
- Di said...
Wow, Tracey! Awesome post, and gorgeous pictures. You've got me wanting to bake croissants again. (I made them this time last year.) One thing that might help you next time--for the half a stick of butter you needed for the butter block, try cutting the stick in half length-wise so it fits with the whole sticks better. =)
- January 27, 2010 at 11:12 PM
- margot said...
Absolutely amazing! I have been trying to work up the nerve and time commitment to make croissants, hopefully in the not too far future.
Do you like "Baking?" It looks like a great book. - January 27, 2010 at 11:55 PM
- wholesomewomanhood said...
These look so good! Making croisants seemed so unreachable. But you've broken it down that I'm eager to give it a try!
~ Carrie ~ - January 28, 2010 at 1:05 AM
- Tia said...
wow you did what i've always wanted to do - croissants! I have the same book got it for xmas - what do you think of the book?
- January 28, 2010 at 1:06 AM
Having tried these I can say they were every bit as good as they look! Great idea to do the tutorial
so others might feel like it wasn't an impossible task. Thanks for sharing! - January 28, 2010 at 8:42 AM
- January 28, 2010 at 10:29 AM
- Jen @ My Kitchen Addiction said...
Your croissants are absolutely beautiful! You did a wonderful job, and I love the step by step photos. The only laminated dough I have done in the past has been puff pastry for vols-au-vent (pastry cups). I really enjoyed making them, and the end result is always worth the effort!
- January 28, 2010 at 2:37 PM
- Michelle {Brown Eyed Baker} said...
Absolutely gorgeous croissants! They really are picture-perfect and your photos are sensational. I made croissants once and it felt so good to tackle them from scratch. I think I'll have to make them again!
- January 28, 2010 at 7:16 PM
- Jaime said...
I love croissants!! beautiful job :) are you using a light box now? photos look awesome!
- January 28, 2010 at 11:24 PM
- Dawn (KitchenTravels) said...
Your photo of the dough with all the layers is really nice. And your croissants turned out beautifully! Well done! Love the step-by-step instructions and pics. You make it seem doable... if I could ever find a few hours without the kids running around! ;)
- January 29, 2010 at 12:41 PM
- Shandy said...
Tracey, you made croissants and they look flaky and delicious! I have made croissants before and do the recipe over 3 days, trying to time out for baking on Saturday morning. What a great recipe and photos to share with everyone too!
- January 29, 2010 at 1:41 PM
- Leslie said...
You are ready to open your own bakery! These look absolutely perfect! I know laminated doughs aren't that difficult, but they seem so "advanced" that I've never made one at home (we made them at pastry Boot Camp, but that was with a chef looking over my shoulder). You have inspired me to give this a try!
- January 29, 2010 at 6:12 PM
- jillbert said...
They are so beautiful! What a great post with all the photos - I love the one of the layers in the dough.
I just made some danish dough using a similar method, and plan to make croissants (including chocolate ones) soon. I'll be back to re-read your post when I'm ready to make them! - January 29, 2010 at 7:56 PM
- The Bahens said...
Wow! Great job on your croissants! I've made homemade puff pastry, but not croissants. I'll have to add them to my list of things to try!
- January 30, 2010 at 8:59 PM
- Katrina said...
Those seriously look absolutely perfect, Tracey! LOVE that second photo with the inside view of the croissant. I love layers!
- January 30, 2010 at 11:46 PM
- Barry C. Parsons said...
Some of the best looking croissants I've ever seen. You've definitely got me wanting to make these. Fantastic blog BTW, Barry.
http://www.rockrecipes.blogspot.com - January 31, 2010 at 6:05 AM
- Nancy/n.o.e said...
Tracey, I'm amazed not only at your perfect croissants, but your detailed tutorial! What a wonderful post, and I know you loved the finished product.
- January 31, 2010 at 11:55 PM
- Leah said...
Love the tutorial! My dough is in the fridge right now firming up, and I keep on running to the computer in between every step tomake sure I'm doing it correctly. My dough doesn't look as gorgeous as yours, but I still hope they turn out! Thanks for posting, and for inspiring me to try them!
- February 2, 2010 at 2:30 AM
OMG, I've always wanted to learn how to make croissants. "Only-written" recipes never seemed easy enough for me. I'm so happy I found your tutorial. Now, with the pictures, I'm definitely going to give it a try.
I just need a little technical clarification:
Being an EastEuropean, I never understand how much a "cup" is... (I have many different-sized cups lol). We measure in grams, kilos etc. Could you give the recipe with such units of measurement?
And, another thing: I don't think I can get active dry yeast here - I'll try ordering online but - any tips how to convert to "normal" yeast?
Please help. Thanks in advance, Tracey :) - February 18, 2010 at 8:48 AM
- Tracey said...
Hi Pola,
Thanks for stopping by! This particular recipe didn't provide weight measurements for the ingredients so I'll do the best I can :)
flour - I'm not 100% sure there's a consensus on how much one cup of flour weighs - it depends on a lot of factors, including what type of flour, whether it's sifted, etc. I've seen ranges from 4 ounces per cup up to 5.5 ounces per cup. 4.5 ounces per cup (which is 128 grams per cup - so 448 grams total for this recipe) is probably a safe assumption here - many cookbook authors go with that measurement.
butter - 1/2 cup of butter is 113 g so since we want to use 1 3/4 cups here that would be 395.5 grams.
water - 1 cup of water is 237 grams
heavy cream - 1/3 cup of cream is 79.25 grams
I used this site for the last two conversions, which you may find helpful if you run across recipes that are in American measurements: http://www.gourmetsleuth.com/cooking-conversions/cooking-conversions-calculator.aspx
As for your yeast question, I'm not familiar with "normal" yeast so I'm not exactly sure what you mean. I found this site which provides some yeast conversions and may help: http://www.wildyeastblog.com/2008/01/12/instant-yeast/#yeast-conversions
If that doesn't answer your question, I'm happy to help if you can give me more information on "normal" yeast. Is it fresh yeast? - February 18, 2010 at 10:38 PM
THANK YOU Tracey. You're wonderful :)
Yes, I meant fresh yeast, that's what I'm able to buy here and it works the best for me.
Thanks for providing all the info and links, that's very helpful.
One more question, though:
In some recipes you use "1 packet of active dry yeast" or "1 package instant yeast". How many grams/ounce would that be?
I ordered active dry yeast online [really want to try your Golden Brioche Loaves recipe], but there were packets of 100 or 60 g.
Which one do you use?
Once again, thanks for your help and for the whole blog. I'm glad I found it.
I especially love that you don't only give a "dry" recipe but write about the whole creative process and what you changed in the recipe.
Some food-bloggers just post beautiful pictures of dishes with a recipe, but I always wonder if they really try it ;(
Thanks. - February 20, 2010 at 8:51 AM
- Tracey said...
Hi Pola,
You're very welcome! Thanks for all of the wonderful compliments :)
One packet of instant or active dry yeast is 1/4 oz or 7 grams (or 2 1/4 teaspoons). I tend to buy my yeast in bulk and when a recipe calls for one packet I either weigh out 7 grams or measure 2 1/4 teaspoons. If you keep your instant or active dry yeast in the fridge or freezer it will last for quite a while so no worries if you have extra! Good luck with the croissants - I really hope they turn out well for you! - February 20, 2010 at 8:45 PM
- Jelli Bean said...
I've been intending to make croissants for some time. Thanks for your very informative tutorial. I can't wait to give this a try...with chocolate, of course :)
- February 22, 2010 at 1:16 PM
- goodiegirl said...
These look great! I just did my first batch a couple weeks ago from watching the original Julia Childs and Esther How To Video. It took about 2 1/2 days to complete, but well worth it. They use a tad different of a recipe, but pretty similar steps! CONGRATS! I did the chocolate ones too and they turned out fabulous. I wish they lasted longer than a day!
- February 24, 2010 at 4:32 PM
It took me the whole (yes, the whole) day, though.
The croissants turned out amazing, delicate and flaky. It was worth every minute and all the effort. Better than any french bakery. And who said TOO MUCH BUTTER? There's no such thing as too much butter. We ate them with peanut butter :)
Thanks once again, Tracey, for the recipe and your patience and help with all my questions.
I'll certainly make them again when I have another day off work ;)
Pola - February 26, 2010 at 7:36 AM
- Jelli Bean said...
I made these today, and they turned out wonderfully. I used milk instead of water or cream, but otherwise stuck to the recipe. I was amazed at how much the croissants grew once they hit the heat of the oven. Huge! Thanks so much for the helpful tutorial and scrumptious recipe.
- March 10, 2010 at 7:42 PM
- Ingrid said...
WOW, you did an incredible job! Yes, I want to make these too!:)Your photos are great and do make it seem possible that I too can make homemade croissants! Thanks!~ingrid
- March 16, 2010 at 10:48 PM
These croissants look amazing. My only question before I give the recipe a try concerns the baking instructions. The directions say set our racks in the top and bottom thirds, should I be baking two sheet of croissants at once and rotating them throughout the cooking process? Thanks for your time, can't wait to make 'em! -Patrick, Chicago
- March 27, 2010 at 12:03 AM
- Tracey said...
Hi Patrick,
Yes, you're exactly right! The recipe makes 12 croissants and you'll probably want to split them up between 2 baking sheets. I did 6 on each so they had plenty of room to puff in the oven. Rotate the baking sheets from top to bottom and front to back during the baking process if necessary for even cooking in your oven.
Good luck, I hope they turn out well for you :) - March 27, 2010 at 12:18 AM
- Elizabeth said...
I just made these for Easter. They turned out perfect! Thanks so much!
- April 4, 2010 at 10:05 AM
Hi Tracey,
I haven't had much luck with making croissants! Each time I've tried the butter seems to poke through the dough when I roll the dough....Any suggestions as to where I'm going wrong??
Look forward to hearing from you.
Best Wishes,
Evelyn - April 8, 2010 at 3:32 AM
- Tracey said...
Hi Evelyn,
The only thing I can think of is that maybe your butter has lumps. Lumps harden as the dough rests and then refuse to roll out, poking through the dough as you try to roll it. When you are making the butter square, make sure your butter is cold, but smooth and spreadable. I pounded my butter out with a rolling pin, but the book I pulled the recipe from also suggests working it with the heel of your hand or the paddle attachment of a stand mixer until it is lump free so maybe you could try one of those methods if the rolling pin isn't working for you.
I hope this helps. Good luck! :)
Tracey - April 9, 2010 at 7:47 AM
- Cathy said...
Wow Tracey - I'm speechless. These are spectacular - they could compete with the croissants in the finest French bakeries. I do want to make these with you. I am not sure I could pull it off though! I need to read this a few more times - I'm printing it out. :-). Amazing post!!
- June 14, 2010 at 12:16 PM
Thank you so much for this recipe Tracy. I made them once before and loved them; this afternoon I am preparing another batch for brunch tomorrow with a DAME!! =P
- June 26, 2010 at 12:31 PM
- joyceyvonna said...
Thanks so much for the recipe! I tried it and it turned out great! even with a few changes like decreasing the butter to just 3 sticks. I think I'm going to link my photos to your recipe:)
- December 11, 2010 at 11:31 PM
What kind of flour did you use to make the croissant? all purpose flour or bread flour??? Thanks.
- January 1, 2011 at 10:14 AM
- Tracey said...
Sorry, that probably could have been more clear. I used all-purpose flour. I'll update the recipe to specify, thanks!
- January 1, 2011 at 10:47 AM
- Spices Manufacturer Jaipur said...
Wow, what a picture, i can guess how much delicious this food is..
Nice Receipe.. I will do it.
Delicious, You guys are rocking.
+91 9829061228
Email firstname.lastname@example.com - January 2, 2011 at 11:06 AM
- Ginger said...
This is fantastic - I can't wait to give it a try! I've been wanting to make croissants at home for a very long time and the pictures in this tutorial are absolutely lovely (the written descriptions of how to laminate the dough can get kind of confusing for me!)
- January 20, 2011 at 9:57 PM
- Maria said...
Wow these look absolutely amazing!! I thought I was going to be overly intimated when reading this but I might actually give them a short with your thorough tutorial. Thanks so much!!
- January 21, 2011 at 10:20 AM
- Nikki said...
thank you so much for your help! i made these for my blog today and your step-by-step photos were a lifesaver. they are soooo good!
www.makeandtakeblog.com - February 2, 2011 at 9:16 PM
Leah said-
Tracey Thank you so much for all the pictures. This gave me the confidence to try something this complicated, as I am very new to baking. It also gave me a chance to break in the new kitchen aid. While they didn't come out quite as amazing as yours looked they still impressed all my friends and family. I LOVE your blog and am looking forward to trying tons more recipes! Keep the pictures coming! - February 21, 2011 at 10:53 PM
- Tracey said...
@Leah - Thanks for coming back to comment and let me know you tried the croissants. I'm so glad they were a hit with your friends and family :)
- February 22, 2011 at 12:02 AM
- Mrs Ergül said...
Hi, I'm all ready to make croissants over the easter weekend! I'm looking at as many recipes as I can and this uses heavy cream which is not common. Any idea what it does to the croissant? How was the texture of the croissant?
- April 19, 2011 at 9:47 PM
Hey, is it okay to leave the dough overnight in the fridge, would it taste worse then? They look great by the way!!
- April 21, 2011 at 10:16 AM
- Leily said...
this post was really helpful. thank you so much.
the result is amazing which makes me to give it a try as soon as possible. - May 14, 2011 at 1:48 AM
- fallingsky1028 said...
- This comment has been removed by the author.
- May 17, 2011 at 8:45 PM
- fallingsky1028 said...
I just wanted to say thank you for the recipe and all the pictures! They really helped and were great for reference as I went along. I've never made anything like this before and was really intimidated by the whole process when I first read through it, but ended up really having fun. I'm waiting for my croissants to proof right now - I can't wait to bake and try them! Thanks again. I'm looking forward to making these again soon!
- May 17, 2011 at 8:47 PM
- Lisa said...
Thanks so much for this easy to follow croissant recipe. I thought I was a total failure after an embarrassing attempt making croissants using the Bread Bible (of which I'm a huge fan, but this one was a bit convoluted). Your step-by-step pictures helped immensely! Even my French husband was impressed with how they turned out.
- July 30, 2011 at 6:03 PM
I love how simple this recipe is. I should note that I divided the butter and did two laminations as well as two more turns. None-the-less, your measurements and all other instructions were ideal, this recipe also worked well to make stuffed croissants (filling made of pumpkin, nutella, and butterscotch, and cinnamon) which I highly recommend. Thanks so much!!
- October 31, 2011 at 3:37 AM
- Kate said...
I just made these yesterday!
Well, baked them today. I loved it. THEY ARE EPIC. Really.
Thank you! - November 22, 2011 at 9:49 PM
- SRVfan said...
Hello. How come there's no sugar? Won't it taste bland?
- December 1, 2011 at 10:44 PM
Wow! I have always wanted to make this a long time ago but the other recipes were intimidating. With that step by step instructions of yours I surely could bake this! Thank you, can't wait! ;)
- January 19, 2012 at 2:10 AM
Thank you for the most delicious recipe ... We had it for breakfast this morning and my family loved it ... It was a challenge but I passed ^_^
- January 20, 2012 at 2:54 AM
- 阿咪 said...
these look amazing! great job!
- January 21, 2012 at 1:19 PM
Hi Guys,
Thank you for the recipe Tracey.
For some reason, when rolling the dough the 3rd fold onwards, the butter always seems to be going through everywhere...
I doubt it's meant to do that, but is there a way to prevent it, or something that i might be doing wrong?
I do have flour, and the dough isn't sticking to the roll until the butter already poking through.
Thanks In advance
~eddy - February 16, 2012 at 1:28 AM
- CZARODZIEJKA W KUCHNI said...
It looks so easy, after all your instructions and pictures!!! I think I will try to make croissants over the weekend! Thank's Marianna
- February 28, 2012 at 4:36 PM
- Erice Che said...
Made this today by following your instructions step by step. It's a great success! I added some nutella to my croissants, though it's a bit difficult to seal the edges by rolling the dough into the shape with the jam inside.
- March 3, 2012 at 9:43 PM
cant i use something else on behalf of heavy cream. plz do reply.
- March 20, 2012 at 1:33 AM
- Me And My Sweets said...
What a great tutorial! They look amazing. I did croissants the easy way by buying ready rolled butter puff pastry. However In my blogpost I linked to your blog if they wanted a great tutorial. I hipe this is ok? Please see the link below.
http://meandmysweets.blogspot.co.uk/2012/04/homemade-croissants.html - April 12, 2012 at 8:42 AM
- shameema and shabana said...
Thank u so much I tried them and the result was awesome though I did a minor adjustment like I added a sugar and instead of fresh cream I added milk I reduced the butter to 300 gm. We really enjoyed this croissant. I stuffed them with chocolate
- April 25, 2012 at 7:28 AM
Hi Tracey! Thank you so much for the recipe, the croissants look so good and flaky.
One question, for how long can i freeze the finished croissants dough? Because i really love the idea of making the dough, freezing it, and then whenever i spontaneously crave fresh croissants i would be able to bake them. But, i still want to know when the dough will eventually lose it abillity to create flaky, yummy croissants, otherwise what's the point right?
Thanks! - May 17, 2012 at 5:15 AM
- Tracey said...
@Jordan - Hi! Good question, and to be honest, I'm not 100% sure. The recipe I used didn't specifically say and I haven't frozen any to find out. That said, a similar croissant recipe from Cook's Illustrated says you can freeze them for up to 2 months so I probably wouldn't go much longer than that. Let me know how it turns out for you!
- May 17, 2012 at 5:12 PM
I just made these today and they are gorgeous and tasty! Thank you for the recipe. (:
- May 21, 2012 at 12:15 PM
Thank you for the recipe. It was fun and easier than I thought it would be! I made it for a birthday daytime activity (everyone I know works over the summer... and I have the summers off).
One thing I didn't see anyone else mention... When I compared my dough to your picture perfect dough there was one major difference... the butter oozing out of mine! (It was a hot day). I was concerned with this but continued to follow directions and they came out perfect! SO if your dough is oozing with butter... don't stress! It was a perfect baking experience! Thank you Tracy :) - June 6, 2012 at 6:25 PM
These turned out absolutely gorgeous!!! Your recipe made it so easy to do
- July 1, 2012 at 9:50 AM
Thanks Tracy. I'm just taking some out of the oven now. They look great and I feel like I"ve accomplished something!
- July 4, 2012 at 7:59 AM
- SleepyStudent said...
I tried three other recipes and all failed (I had one recipe where the dough did not rise and tasted horrible!!!), but yours was perfect!!! I was racing in and out of the computer room following the picture/word instructions and my family quickly devoured them over the following two days.
My own comment is that I made my croissants bigger by after having cut them into triangles, I held them up by the wide end and gently pulled the dough downward (gently squeezing down the dough) and ended up with bigger and flakier croissants (a little redundant I know, sorry!!! >_< ). - July 4, 2012 at 4:10 PM
- Nea said...
I've just turned my dough for the second time and I am SO excited to see how these end up! I was so surprised by how great the dough feels- so squishy and elastic! I've never had dough turn out that well! I'll report back how they turn out!
- July 15, 2012 at 9:38 PM
Can I use shortening instead of unsalted butter?
- July 16, 2012 at 2:55 PM
hi tracey...tqvm for the best tutorial...look deliciousss also...i even share your recipe in my fb..tq again..muaah!!
- July 24, 2012 at 1:59 AM
- Ilan @ IronWhisk.com said...
Thanks! Going to be making these.
- August 4, 2012 at 3:53 PM
- Megan Sloan said...
I just found this recipe via Pinterest and am definitely going to keep it!! I fell in love with croissants years ago but never gave thought to making them until recently when I'm more aware of the additives in food (especially the overly fake butter flavor I just had in a store bought croissant!). Thanks for the recipe and step by step photos. Now I'm off to check out your other recipes.
- August 13, 2012 at 9:35 AM
Thanks a million! I tried it, and it turned out absolutely gorgeous.
I never thought I could make croissants by myself, but with your instructions it was easy.
Just a word of caution: I don't use plastic wrap with any fat, or any mechanical pounding, since it is easily dissolved by oils, and plastic goes into the food - similar with pounding, it drives plastic into the dough.
I let the butter at room temp, and then use my hands to flatten/shape it. I wrap the dough in moist kitchen towel to put in the fridge.
Plastic wrap is possibly the worst plastic to use for food, never mind that many people do it. (People do so many other things that you and I wouldn't do.)
Thanks a lot! Maddie - September 30, 2012 at 11:18 AM
- Jolene said...
If I don't have active dry yeast with me,can I use instant dry yeast ? What is the method for that and what how much should I use ? thanks alot ! (:
- November 29, 2012 at 9:17 AM
- Tracey Wilhelmsen said...
@Jolene - Absolutely! I sub instant yeast for active dry about 99% of the time when I bake. The only modification you need to make is to use a smaller quantity of instant than you would active dry - by about 25%. So, in this recipe, I'd go with 3/4 teaspoon of instant yeast.
Good luck, hope you enjoy them! :) - November 30, 2012 at 7:41 AM
- sweetmango said...
I found your website from a youtube video by joyceyvonna. I've never made a croissant, but the pictures help tremendously and I am excited to try this. I would like to make these as "whole wheat croissants". Do I just substitute with whole wheat flour or something else? Thank you, I'm new at baking and learning as I go. Looking to make these for sandwiches. If I need the croissants larger, do I just make the triangles bigger and then roll? Appreciate all your help!
- December 7, 2012 at 6:53 PM
- Diane Veilleux said...
Hi. Very informative. Because it was my very first time making croissants; I used my bread maker then did the last part of the instructions. I do have a couple of questions. Will it hurt the end product îf the dough was turned more than four times? Even through my croissants came out buttery and delicious, they had a big hole in the middle... not filled like yours.Also could this recipe be cut in half?
Thanks. Diane - February 7, 2013 at 6:00 PM
These croissants look very delicious. I want to make them ASAP but I don't eat yeast. How do I substitute?
Gen - May 7, 2013 at 2:54 PM
- Tracey Wilhelmsen said...
@Gen - I'm not sure there is a substitute for yeast, it's pretty much essential here. Sorry.
- May 7, 2013 at 3:29 PM
PERFECT RECIPE!!!! I tried Anna Olsen's from the food network and it was a BIG FAIL! This recipe and steps were perfect! Turned out AMAZING!! Thank you!!
- June 22, 2013 at 5:31 PM
hey tracey i follow your recipe but it didnt works...the butter melt when i put it in the dough...what should i do with it??
- July 12, 2013 at 1:55 PM
- Tracey Wilhelmsen said...
@Anonymous: It's so hard for me to say since I wasn't in the kitchen with you. Were you working in a really warm kitchen? Given the amount of butter in the recipe I probably wouldn't recommend trying it on a hot summer day :) You could try popping everything in the fridge to chill if it starts getting melty, but I'd probably just wait and try on a cooler day. Make sure you're not starting with super soft butter either. It'll get softer as you manipulate it, so you want the butter cold to begin the recipe.
- July 15, 2013 at 7:38 AM
Could you use whipping cream for the heavy cream? That is usually all I ever see in my grocery store, when it comes to "heavy cream". Looking forward to trying these out, though that seems like a lot of butter, were these greasy at all like the butter amount was too much?
- September 15, 2013 at 9:33 AM
Thank- You for the step by step. My Mom told me this summer that she has always wanted to make croissants. But the recipes always sound so complicated. So I found your instructions, and my teens and mom and I spent an enjoyable day making croissants. They turned out AWESOME! And we will probably do it again sometime. Thanks for taking the mystery out of such a complicated recipe.
- October 13, 2013 at 6:59 PM


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