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Basic Tomato Sauce
by Tony M in Rouxbe RecipesJust a few simple ingredients: olive oil, onion, garlic, quality tomato paste and tomatoes make up this healthy and very flavourful sauce.
Just a few simple ingredients: olive oil, onion, garlic, quality tomato paste and tomatoes make up this healthy and very flavourful sauce.
To prepare your mise en place, finely dice the onions and émincé the garlic. Deseed the tomatoes by pushing them through a food mill or passatutto. Measure out the tomato paste and olive oil and set aside.
To make the sauce even thicker, drain the liquid from the whole tomatoes and pass only the whole tomatoes through the food mill or passatutto. Use the drained liquid in another dish.
To start the sauce, heat a heavy-bottomed pot over medium-low heat. Then add the oil, followed by the onions. Next, add a pinch of salt and let the onions gently cook until they soften and just begin to turn a slight golden color.
Once they're ready, add the garlic and cook for about 1 minute or so, just until softened. Stir in the tomato paste and let it gently cook for a few minutes until it becomes a shade darker. Then add the deseeded tomatoes and a good pinch of salt. Stir to combine and bring to a simmer over medium-low heat. Cook uncovered for about 45 minutes, stirring occasionally to prevent scorching.
Once the sauce has finished cooking, turn off the heat and taste for seasoning. To give the sauce an Italian flair, torn, fresh basil can be added, along with a splash of olive oil to finish.
Tomato sauce is one of the five mother sauces. This base can be varied with other herbs and spices.
Once the sauce has cooled, it will keep in the refrigerator for a few days or it can be frozen for several months. However, it may be a bit watery once it thaws, so it will need to be cooked down slightly when reheated.
I was SO intrigued when I read about the tomato sauce. I searched out the San Marzano tomatoes and found them at a great price and even found a passoatto (sp), so am set to go!! If this is half as good as described, and makes 3.5 liters it is well worth any expense. I will be making a batch to share with family and will let you know how it turns out, but based on previous Rouxbe experiences, it should be a winner. Another culinary adventure moves out of the starting gate. Thanks for the inspiration. Great writing.
I used it for everything, from breakfast, stews to curries. One of my all time favourite breakfast is poached 2 eggs on the tomato sauce and top it with Gruyere or Emmenthal cheese. Once the eggs are done to your liking, lay on the cheese, turn off the fire, cover until the cheese melts. Goes well with any savoury bread from Terra Breads. Yummm!
Important to first blanch the tomatoes in boiling water for about 30 seconds to a minute so the skins easily come off before deseeding. If the skins are left on, the sauce will be chunky and feel slimy (that's due to the skins in the sauce). In other words, you need to do what the growers do before they put the tomatoes in the can, which is exactly what is blanch and skin.
Here is a Drill-down showing you just how to Peel Tomatoes
Careful when adding wine, as a bad wine, and too much of it, can actually make the sauce more bitter. But if adding a good wine, do it in the beginning, after the paste, before the actual tomato puree...and evaporate as much of the alcohol as possible..this enhances sweetness in the wine. Personally, I prefer to keep my sauce neutral and add wine to the pan when making the specific sauce for my dish, such as deglazing the sauteed mushrooms, or sausage and onions.
I made some spaghetti sauce keeping in mind these instructions. I have been making this for years, always pretty much the same way and got pretty good results. This time, wow! It was exceptional. I didn't know if it was the extra ingredients I decided to use (wine, fennel root) or your method. But I could detect a slight caramelized tomato flavor in the sauce, which is what I have always liked about good Italian sauce. It must have come from adding the tomato paste the way you showed. Thanks for helping me to make changes in the way I always do things and for the tomato paste hint!
Thanks rouxbe WoooooW. I added this sauce to make chicken parmegiana.
Not sure of the best one but I do know that I had a cuispro one that I was not super happy with. Cuispro generally make excellent products, but I was never happy with my food mill.
Try your local Italian store, sometimes they sell cheaper ones that are actually quite good.
I bought mine for something like $30.00 from Renzullo Food Market - here it is on google maps - located on Nanaimo Street. It says Macina-Legumi on the handle (not sure if that is the brand or just the fact that it is a "vegetable mill"). It comes with 3 different-sized discs and I love it for making tomato sauce. Most Italian markets sell them and you don't have to spend a lot for a good one. Just as long as there is good contact between the press and the disc, you're good to go.
So I made this last night and it came out really well, simple but delicious. The biggest difference between my sauce and the video seems to be the consistency (mine was thinner). Going on Cook's Illustrated's taste test for whole tomatoes, I chose a variety packed in juice as opposed ot puree. (Side note: Their blind taste test of many brands of whole tomatoes had very different results; brands with citric acid universallly did better, and actually ranked best to worst from lowest pH to highest pH; held up when compared against much more expensive DOP-certified San Marzanos)
When I pressed the tomatoes through the food mill, I included all of the juice, which I think thinned out the sauce a bit too much.
Here are some thoughts I had on how to thicken the sauce, that I wanted to pass through you guys:
- I could drain the tomatoes before pressing them, and then add some of the packing juice back to the seedless mixture until I achieve the right consistency.
- I could keep cooking beyond the 45 min point to further reduce and thicken the sauce.
Firstly, be weary of taste tests - citric acid fools the palate in thinking the tomatoes are better. The best tomatoes are the ones picked at their prime, and San Marzano tomatoes are intended to be tasted only after they have been cooked, not raw (in fact, they are not ideal tomatoes eaten raw).
Bobby, you've solved your consistency issue with your first solution - the one with the most common sense. If you were cooking the sauce for a long period of time, say with browned meats in it, your second solution would then work perfectly.
Keep up your problem solving skills. Remember, the best cookbook you'll ever own is the one you write yourself from trial and error in your OWN test kitchen.
I used the sauce in the chicken parmigiana recipe (http://rouxbe.com/recipes/1523-chicken-parmigiana-pollo-alla-parmigiana/text) and it was amazing. After being in the oven and cooking down it was perfect -- a nice thick and delicious sauce.
I believe that in this case reducing the sauce itself, before using it in the chicken parm recipe, may have resulted in a sauce that was too thick or even pasty.
Just my $0.02.
Thanks so much for the response guys (It's my first post!) I've got a couple more batches of sauce in the freezer but will try the "drain first" method for the next batch and see how that goes.
The comment about citric acid and "fooling the palate" is interesting -- on one hand isn't that the measure of success: if it tastes good (chemical additives used within reason, e.g. not high fructose corn syrup)? I suppose I cant fully answer that until I make a batch with cheap $2/can progresso tomatoes and another with $6/can san marzanos and really do a personal taste test. Its great to know that San Marzano's don't come into their own until they are cooked, though.
Thanks for the feedback - much appreciated. Time to go review the pizza dough recipes as thats my next big venture :)
Hi everybody. First of all, let me just thanks for offering this website. Like most people, quitting my current job to pursue culinary school full time isn't an option, and this is the best alternative I've found. And I'm loving it. So here is my question:
I want to make this sauce tonight, but I'm not sure I want to make 3L worth. Does the recipe work out just the same - specifically, the cooking time - if I use only have the ingredients?
Hi Robert,
You can cut this recipe in 1/2, no problem. Cooking time will likely be reduced slightly, but the main thing is to cook the sauce to the proper consistency, so don't worry about times so much.
Great to hear you are enjoying the school. Happy cooking!
Thanks for the prompt response. And sorry for the typos (I was writing to you while making sure my students weren't cheating on their final). I have another question about onions. Does it make a difference whether we use white or yellow onions in the first step?
Yellow onions are the most common and become sweet when cooked. Since such a small amount is used, it won't make a big difference in flavor whether you use yellow or white.
I am pretty confident that you will make this sauce more than once :-), so experiment to see if you can tell the difference and prefer one over the other. Have fun!
No no no...please don't substitute the olive oil with white truffle oil. You likely won't be able to eat it as the truffle oil would totally overpower the entire sauce. Truffle oil is meant to be used more as a finishing oil and/or in very small amounts.
In a pinch, you could use another neutral oil such as grapeseed oil; however, this sauce is best with olive oil. Hope this helps!
I made the tomato sauce, and there is no doubt that it is good tomato sauce. The San Marzano tomatoes, the double concentrate tomato paste, and all of your other techniques/ingredients give it a very distinct and rich "tomato sauce" flavor.
However, I think I was expecting something more/else. I was expecting a rich sauce I could put right on top of spaghetti. I was disappointed when I tasted the sauce over spaghetti. It tasted like tomato sauce put over spaghetti. Albeit a good tomato sauce, but still tomato sauce.
Is there a recipe, or any ideas, on how I can take the basic tomato sauce and turn it into a rich sauce to put over spaghetti, etc. Maybe I just don't get it, and that is the way it is supposed to be. I have been making "spaghetti sauce" for decades and I was hoping that this sauce would make it even better. As I said, maybe I just don't get it. Will you help/enlighten me?
Some people, especially Italians who love things simple, love tomato sauce simply to taste of tomatoes, and not much else. However, we often expect more. So, add more. Use the sauce as your base and elaborate it with ingredients you like: spicy sausages, peppers, more garlic, chilies, olives, capers, tuna, etc. Remember, cooking starts with a fundamental base, then you can build on that as you please. Some need more building blocks, some need less, depending on taste.
This tomato sauce is my favorite out of all the mother sauces. I think of it as a base to my cooking canvas. Sometimes I just add a little extra seasoning (salt, pepper, fresh basil leaves and a drizzle of good quality olive oil) voila...amazing! In the past, (before I learned how to make this sauce on Rouxbe) I used to add everything but the kitchen sink to my tomato sauce thinking that was what you needed to do to make a successful sauce and indeed many recipes involve a lot of ingredients. I like the simplicity of this because it brings out the true essence of the flavor of tomatoes and I can build from there. Also, when I make this sauce I like to make a big batch and freeze it for later use.
The finer garlic is chopped/crushed, the more intense the flavor. We often emince the garlic in many recipes to give a subtle flavor. One clove that is cut emince will be a lot less intense than the equivalent that is crushed. Crushed garlic can easily overpower a dish, so be careful. Ultimately, it's up to you and your personal preference.
I was sharing this recipe with my siste-in-law and she said "What, no fresh tomatoes?" So the question is, fresh vs. canned tomatoes. Is the peeling and dicing worth it? Do the Italian canned tomatoes have something 'extra' that domestic tomatoes cannot match? BTW, Love this web site. Signed up for the lifetime membership and I am hoping you have a long life.
You can definitely used fresh, vine-ripened tomatoes if you have access to them. There are quite a few high-quality, canned tomatoes on the market, so you can make tomato sauce all year round. For more information on this we do cover this in depth in the Cooking School Lesson on How to Make Tomato Sauce. Cheers!
For more information on what to do if you don't have a food mill watch the cooking school lesson on Tomato Sauce, in particular topic 6. The video provides a few different options. Cheers!
I bought a tube of Concentrated Tomato Paste. However, it is only 2.8 oz. Since it is concentrated (although not double concentrated) would it be equivalent to the 5.5 oz tomato paste listed in the recipe?
I also noticed that I got "Sun-Dried" Tomato Paste. I won't be going to the store anytime soon. At this point, should I just go with the can of Hunts Tomato Paste I already have, although I realize it may not turn out as well?
BTW, I found a food mill like one shown in the video at Bed Bath and Beyond and the San Marzano tomatoes at Whole Foods Market (Southern California).
I would go for the amount listed in the recipe. If you cannot always find concentrated, don't worry, it will still taste great. The sun-dried tomato paste will also taste good, it may just have a slightly richer tomato flavor than regular, which is okay. If you do not have enough you could always use both the concentrated and the regular tomato paste. Cheers!
Great! So don't let the word "concentrated" on the tomato paste tube fool me. It is the same concentration as regular tomato paste. I assume "double concentrated" is also the same. My friends say my biggest problem in learning to cook is that I analyze things too much.
I will go with your suggestion of using both the concentrated and the regular tomato paste. It sounds like it will tone down the sun-dried richer tomato flavor. I was able to find plenty of the concentrated, I just should have noted the amount listed in the recipe before shopping. :) Thanks!
I just made a half batch of the sauce and used grapeseed oil instead of the olive (same containers, not paying attention) and it's still good, but I will have to try it again. And BTW those special canned tomatoes are becoming hard to find. I heard there was a problem with last year's crop and there will be a shortage - Bosa's had NONE, so if you see them, grab some.
It does not sound like you did anything wrong. Sometimes, if the tomatoes contain citric acid, it's because they weren't picked at their peak and don't contain enough natural sugar to be canned and preserved without any salt or chemical. It's not a really big deal, but depending on the season, it's sometimes harder to find optimal tomatoes in a can. Often the best tomatoes stay at home in Italy or in Europe. If you want to add a bit of sweetness, you can adjust with a pinch of sugar. Even better than adding sugar is to cook the onions further. Next time, taste the tomatoes before you start. If they seem a bit bitter, cook the onions a bit longer to bring out their natural sweetness, rather than relying on adding sugar. Hope this helps!
Excellent recipe. I tried out a couple of variations and do have a question.
I started with one 28oz (800g) can. I realizied that the sauce is very thick then.
Was the recipe intended to actually include 4 cans (28 x 4 oz)
The resulting sauce was very potent and nice, but a little strong for blending it with other dishes.
Hello everyone,
This is my FIRST recipe completed from Rouxbe, and I wasn't sure what to expect.. What I got was some good lessons, and some new ideas.
1. The canned tomatoes, San Marzano, without the additives were incredible!
2. I wasn't able to remove the seeds, it was way too much work, so in they went. Maybe with the proper tool this would work, but I couldn't tell the difference.
3. I did not believe that slicing the garlic instead of mincing it would make a difference, so I tested this. Although I did NOT like biting into slices of garlic in the finished dish, the sauce was obviously less bitter and much more naturally "tomatoey". (this was a very good thing!)
4. The recipe calls for a modest amount of salt. In comparing this tomato sauce with previous ones I had made with regular canned tomatoes, I needed to add more salt to this dish to bring it to my liking.
5. I did one thing different, that I believe makes the sauce much better. I skinned, seeded, and halved 6 very ripe Roma tomatoes, gave them a dash of good olive oil, some salt and pepper and dried basil, and roasted them for 35 minutes at 400F. I rough chopped them when done, and added this to the sauce, and I loved the results.
The addition of the roasted tomatoes gives me the freshness I love, and the sweetness of roasting!
Thanks Rouxbe for my brand new best loved basic tomato sauce! It is created! I am a happy camper!
I would say roughly the same amount as in one can - 28 to 30 ounces; so, if you're making the whole batch, use about 120 ounces or 7.5-8 pounds. It doesn't have to be exact. Cheers!
Frankly, I hate tomato sauce almost as much as the thought of drinking drano.
But as far as this tomato sauce goes, this stuff is pretty darn good. I never thought I'd hear myself say that, like ever.
My first thought after tasting it was, "Man, this would make a good tomato soup!...huh?" Was that me I just heard saying that inside my head?
I did try this sauce before and it was ok. I still can't find the perfect D.O.P San Marzanos, but this time I found some San Marzanos, but still they added salt to them and no D.O.P to be found anywhere on the can.
This time, I sweated the onions three times longer than probably necessary, cause I heard somewhere onions can sweeten up the sauce and get rid of that acid taste. Seemed to work.
Once long ago, I remember having a sun dried tomato and thought it tasted delightful. I had a bag of those and thought why not?
So I tasted one first, (I'm learning to taste everything as I go lately), and thought it was kind of pleasant so I chopped them up into tiny pieces and threw them in the pot.
What I've ended up with is a rich, thick, pretty, semi-sweat, very low acidic, and rather perfect tomato sauce, As far as tomato sauces goes, I don't think it gets much better than this.
Hum, is this why Italians like tomato sauce so much?
Tomorrow, my first Lasagna with this sauce. Wish me luck.
Thanks Rouxbe!
Question from Dan and answered by Dawn, and I'm still confused.
Are we to use four 28 oz cans of tomatoes which would equal 112 oz total for the basic tomato sauce? Sorry for the dumbness but as a never have cooked before newbie, and as this my first try, I would like to get it right. Thanks a heap.
Gordie F
The text recipe says "four 28-ounce cans whole tomatoes", so that means you should be using 4 cans (each 28 ounces) which equals 112 ounces total. Cheers!
You can use the same amount. 112 ounces total. Cheers!
Can this recipe be cut down to one-fourth to use one 28 oz can of tomtatoes?
I suppose it could be cut down but I don't think that I would cut it down that far as it would be so little to cook when it comes to the other ingredients. Besides, if you are going to go to all that effort why not make a bit more - any leftovers can also be frozen. That being said, you can try it if you like just be sure to use an appropriate size pot for the amount you are making. Cheers!
Hi Guys,
Our local 4-H club has a Foods project of which I'm the leader. We have 10 kids who love to learn about food, cooking, baking and everything edible so has part of the curriculum I decided to teach them about pasta and how to make a simple tomato sauce using your recipe. However, I was a little dubious to the benefit of using the San Marzano tomato vs.other paste tomatoes (roma) so we had a taste test. I made half the recipe using San Marzano and the other half using an organic roma tomato; the winner, hands down was the sauce with the San Marzanos. Students, parents and leader are all sold.
Thanks for your great program; it's amazing.
I am new to Rouxbe and will be making the tomato sauce tomorrow (looking forward to it!) I did find the San Marzano tomatoes, much to my delight. However, my grocer carries both the whole and the puree. According to the can, the puree is simply crushed whole less the seeds. So it seemed apparent to me that I could buy the puree and sidestep the entire food mill/seeding process. Would you concur?
Thank you, I'm really loving this online cooking school!!! I've learned so much in such a short time.
Happy Cooking,
While it would seem logical that you could simply just buy crushed or pureed tomatoes instead of whole tomatoes and get the same results, this is usually not the case. Different brands of crushed or pureed tomatoes vary considerably in consistently and taste - some are thick and/or chunky while others can be watery and thin. If you find a brand that has good flavor and texture then by all means you could try using it. I seem to recall that the organic Glen Muir was pretty good. Here is a link for more information on buying canned tomatoes.
To know for sure if there is a difference I would recommend that you do a comparison using different tomatoes. Hope this helps. Cheers!
Thanks for your reply, Dawn. I don't think I made it very clear that I found both the whole and puree in the San Marzano brand, so that is why I was thinking I could save the extra step and purchase the puree since this is a trusted and high quality canned tomato product.
Since the puree is San Marzano, I went ahead and took a chance and purchased them. Here's hoping I get a good result!
I have a lot of trouble finding canned San Marzano tomatoes that do not contain citric acid so I use Pomi tomatoes. The ingredient list simply read "tomatoes". I find they have a great flavor without that sharp edge that canned tomatoes often have.
I have made this recipe and others like it (like shredding carrots to sweeten). I have noticed that while the sauce right after preparation tastes good it is also a kind of bland compared to my favorite restaurants. However, the same sauce after being frozen for some time will taste magnitudes more sweet and all around better (this happened with this recipe and some manicotti I used it on, comparing some we had immediately and a dish we stored for about a month in the freezer).
Am I crazy here?! What might explain this and, if so, is there any way make my sauce better right after preparation.
A tomato sauce will taste more balanced and full-bodied the next day, so that is a good observation. The same goes with soups, stews, or just about anything cooked with a few ingredients in a somewhat wet preparation.
I thought I had been making the perfect tomato sauce for years until I made this one. Always wondered why my sauce looked so pale and now I know it was the seeds which i lidquidized along with the tomatoes doh.....
Got to get a food mill though as cruching up tomatos by hand is a bit messy plus I don't think I got all the juice.
I had to simmer for an hour to get the right consistancy but am thinking this might be because I could only squeeze the tomatos by hand which may not have gotten all the fibre from the tomatos?
Good work Glenn, you are learning that most things are not exact in cooking. There is almost always room to improvise. as ingredients are not always the same, temperature may vary etc etc etc. For that same reason the time it takes to cook this sauce to achieve the right consistency will vary. There are times when I have simmered it for well over an hour. The more you cook and practice the more you will understand that cooking is less about times and more about what is happening in the pot. Hope this helps. Cheers!
I managed to find some San mazarno toms recently (ex citric acid) so decided to try 2 batches of sauce- one with good quality italian tin toms that were less than half the price of SM toms. I must say the SM batch was definitely nicer. However, with my unsophisticated pallet The cheaper version was almost as good so will prob not use SM again- unless Gordon Ramsey pops over at some point!!!
Yes, if you can find cheaper tomatoes and can't tell a big difference, by all means, use what you like. It is hard to find true San Marzano tomatoes in many parts of the world. It's just good to be armed with the knowledge. Cheers!
The tomatoes are usually put through the food mill only once or twice.
And as for whether or not you can use fresh tomatoes, the answer is yes you can. See earlier in this thread for a few other discussions and more information on this. Cheers!
I bough a food mill with 3 blades: coarse, medium, and fine. I used the finest one, but many seeds still came thru!! I can't buy another mill right now, but worried my sauce will be bitter because of the seeds. Plus it doesn't look so pretty in such a thin sauce...
Don't worry if a few seeds have fallen through; however, if you aren't happy with the food mill, consider returning it for a different one. Depending on the type of tomatoes used, the texture can vary. Just go ahead and still make the sauce. I'm sure you won't be disappointed. Cheers!
Definitely return it. I've got one of those cheap ones that if you grind too long you get black shavings in the sauce. But I've never had a problem with seeds. To me it's unacceptable to sell a product that doesn't do what it should. I'd definitely get my money back if you are using the disk with the smallest holes and still have seeds coming through.
Best wishes
Thanks Kimberly! I went ahead and made the sauce anyway and you're right, it was still great! I did however forget to add the tomato paste to the mir poix (sp?)! I was so mad! Trying to save the situation, I took some onions and garlic I had chopped (as I was making the meatballs at the same time) and sauteed them in a pan, then added the paste and let it cook until it got a shade darker then added it to the pot and stirred until well combined. I'm sure I will never forget that step again!! LOL!
Since then, I've made the pizzas with the sauce....delish! And tonight I'm using the leftover sausage and cornmeal from pizza to make the sausage ragu with soft polenta! I never would have known that cornmeal can easily turn rancid and needs to be stored in an airtight container in the fridge! I wanted to keep it in the pantry as I would flour and sugar!
Tomorrow will most likely be Chicken Parmagiana! ;-)
Thanks a million to Rouxbe for this wonderful online cooking school! I've been cooking ok for awhile, but I'm learning so much everyday! I am looking forward to an expanded curriculum that will hopefully included advanced cooking techniques as well as baking and pastry!
I made the basic tomato sauce recipe about a month ago and froze it for later use. The taste of even the basic sauce was fantastic despite only being able to get the San Marzano's with citric acid and salt. I will keep searching for the kind mentioned in the video and I'm sure the results will be even better.
I used the sauce for the first time with the Rouxbe Spaghetti and Meatballs alla Nonna recipe this past weekend and it was phenomenal. I've always thought spaghetti and meatballs was kind of a boring dish, but this had great depth of flavor. The only thing I added to the sauce besides the meatballs was 1/4 cup of EVOO infused with basil, garlic, and red chile flakes (from a Scott Conant article) and some chiffonade of basil. Family gave rave reviews and my 13 year old even ate the leftovers for breakfast the next morning (much to my frustration!).
Best tomato sauce ever.
I made this a couple months ago with San Marzano's that had citric acid and salt and the result was very good. I'm planning on a double batch for freezing here shortly and I've continued to look for San Marzano's that did not have the citric acid. I was only able to find jarred ones at the local italian gourmet shop at $13 a jar -- just a bit out of my price range as a base for sauce. The same shop did have imported canned Roma's that did not have the citric acid though.
So here is the question: Which is likely to produce better results -- the San Marzano's with citric acid, or the Roma's without? Thanks in advance for your help.
I can't say for sure Franklin as I would have to taste them to truly know. To be honest, I have made some pretty darn good tomato sauce (using this recipe) with $2 cans of tomatoes (I often buy the brand San Remo). To know for sure which can of tomatoes would be better, you would have to do a taste test (all of us here have done this test for ourselves). There are some that can tell the difference and then there are those that cannot. Cheers!
I have tried every store in my area looking for imported San Marzanos w/o citric acid (DOP label) with no luck. I purchased some domestically produced San Marzanos from Whole Foods & and the Pomi brand crushed tomatoes (with no sugar or salt). The Pomi brand, though it tastes naturally sweet, required a sieve to remove the seeds. I also thought the tomatoes were a bit too dark in color. I prefer a bright color & more rustic texture to my sauce, so using the Pomi brand ( which I think tastes better) than the domestically produced San Marzano's, requires some hefty compromises. I decided to go 1/2 & 1/2 with the sauce. With a little addition of sugar, it turned out nicely.
Any mail order suggestions for the real McCoy?
We have a TON of whole canned tomatoes from last year's harvest. They are great san marzanos and plums. instead of buying tomato paste, i'd prefer to make it......is this possible? any suggestions on how? and i haven't yet tried this yet but it seems simple - in the past i've always dressed up my sauce with lots of spices and my husband will say 'close but not quite perfect'. i'm excited to try the simple approach to see if we can achieve perfection.
We have not made our own tomato paste; however, here is another thread (including a recipe link) on this same subject that you may find helpful. Cheers!
Hey Guys,
You're always so helpful and I know you're busy so no pressure.
You always reference typical oz can sizes with ingredients like canned tomatoes. In the UK typical can sizes are in weights of 400g.
I guess I'm not sure if the .oz on the cans you mention are volume or weight and how your typical can sizes compare to us.
The size of cans we are referring to, in this particular recipe, are 28 fl oz cans (fluid ounces) or 796 ml. I have updated the recipe to reflect this. Smaller cans are also available here in North America. In that case, you would just need more of them. Hope that helps. Cheers!
After 18 months of unsuccessfully looking for San Marzano's (without citric acid, salt, etc.) with no luck, I stumbled upon Italbrand DOP San Marzano canned tomatoes in a small local produce market. Ingredients list was just San Marzano tomatoes, tomato puree, basil leaf. And while I had been pretty happy with the tomato sauce I'd made with other canned tomatoes, this (double sized) batch was substantially better.
I would just encourage people to keep looking as you never know where you will find someone who stocks these. My local gourmet markets didn't; Whole Foods didn't; even the local "italian" food boutique didn't (though they did have jarred San Marzano's at $12.99/jar!). I had basically given up when I found these, but the difference is noticeable. Well worth the wait!
I don't have a good local source of tinned San Marzano tomatoes here in the UK, but have managed to lay my hands on some of the fresh article (imported obviously). I've also ordered my first ever food mill and am waiting for it to arrive....
Here's my question - if I'm using the food mill, is it really necessary to blanch and skin the tomatoes (see Tony's comments above) ? Will the mill not do a good enough job of removing undesirable elements (ie skin) ? This may well be an incredibly stupid question, its just that I've never used a food mill before, and I don't want to waste the expensive San Marzanos!
Personally I dont blanch and skin my tomatoes, indeed use chopped tinned tomatoes the same way.
Depending on quantity, I microwave them for a short while until soft, put them in a food processor and blitz them for a few seconds then sieve them. If the tomatoes are a little under ripe I might add a little sugar before microwaving.
Kit B - If you're using canned tomatoes, the skin will likely be removed. But yes, the food mill will 'mill out' the skins, but it will be a bit tougher and take longer to pass through the mill.
Peter c - good idea. Sugar is not necessary if you use the right tomatoes (ripe), but if you can't find ripe, then sweetening is sometimes needed. I would however make sure to remove the seeds (through mill) if possible, as the seeds can add a undesirable bitterness (requiring more sugar).
Cheers, Joe.
If the type of tomatoes you used contain a lot of liquid and not much pulp, it will be difficult to get the sauce to a thick consistency. Next time, if using fresh tomatoes, you may want to peel, seed and remove the liquid and only use the pulp to make the sauce. But it might be best to experiment with a different type of tomato.
Reducing the sauce by simmering it will help to thicken it, but by cooking the sauce for several hours, this will likely diminish the tomato flavor. You can try adding a bit of tomato paste, but again, this will diminish the "fresh" flavor. If all else fails, you could always use this batch as a braising liquid or turn it into a soup or ragu.
This practice recipe is part of the lesson on How to Make Tomato Sauce. Under the discussion tab, there are other comments on using fresh vs. canned tomatoes. Hope this helps! Cheers!
It is best if it is garden fresh vine ripe. San Marzano are typically the ideal, but even beefsteak tomatoes make a good sauce. I only make tomato sauce from "fresh" tomatoes when they are in season where I live, which is for about less than one month of the year. I wouldn't use expensive heritage tomatoes for a sauce, but generally speaking the long plum tomatoes work well. But...but the key is that they were picked ripe from the vine, which is what you get from quality canned tomatoes throughout the year.
If the fresh tomato tastes sweet and delicious, you can make sauce with it. If it's bland...
I don't mean to hijack the sauce thread but I was curious about where opinions lay for the following. Being not an expert in canning or making sauce as I am. We have an abundance of tomatoes mostly roma. At first I was going to make this sauce then can it rather than freezing it. Now I am thinking of just canning the whole tomatoes and making sauce when I require it.
Most caning recipes I come across have me adding lemon juice or citric acid to preserve (ie. Botulism). But it can depend on the acidity of the tomatoes used. Is a roma tomato acidic enough that one does not require the addition of an acid?
In the case of canning the tomato sauce I am also confronted with the addition of an acid as well and then adding sugars after the fact to balance out any of the flavour.
Can one safely omit the addition of lemon juice/citric acid when canning the whole tomatoes or the sauce?
Sorry for all the questions. I hope I didnt go overboard.
Roma are the tomatoes of choice for cannning because they do have the sufficient amount of acidity to prevent contamination. Bottom line: it's your option/decision. I've added a link which you may find helpful. http://www.thehealthybutcher.com/livetoeat/volume12/LiveToEat-Volume12-CanningTomatoes.html
Good luck!
Plum shaped tomatoes, whether Romas or San Marzano, are great for canning. The key is to can RIPE tomatoes. Taste them. If they are sweet-tasting, no acid will be necessary (none in my family ever added acid to their canned tomatoes, and we're talking about a hell of a lot of tomatoes, and a hell of a lot of Italian aunts). However, less than ripe tomatoes will benefit from a touch of acid (balsamic vinegar also works well as it offers a touch of sweetness).
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Mind Games online
Chocolate Factory
Try to remove all chocolates from the chocolate factory. NEW!
Tiny Explorers
Explore the planet with your tiny explorers. NEW!
Large set of Paint by Numbers (or nonogram) puzzles.
Japanese Paint by Numbers game.
Rapid Math
Solve math operations as fast as possible, gets more difficult as time passes by.
Frankenstein Math
Test and Train your Math Skills.

subset: commoncrawl


text:
Create An AccountForget Your Password?
by The Navigators
In readings from The Message//Remix, students learn how patience and peace relate to their relationship with the Holy Spirit.
Description: God sent His Holy Spirit to be our source of power and guidance. Using The Message//REMIX text, this devotional on the Holy Spirit takes just 7 minutes per day and focuses on peace and patience.
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7 Minutes with the Holy Spirit: Weeks 5-6
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I really don't blame Harvin. This team is inept from top to bottom... they've trained their fans to accept mediocrity and ridicule those that demand excellence.
The Vikes won't win a Super Bowl anytime soon with the current regime... that's just a fact.Disclaimer: I'm an idiot.
Our WR corps sans Harvin in a nutshell:
The Other Guys Soup kitchen scene - YouTube
I believe a 3rd degree sprain indicates there was a ligament tear;
Third degree ankle sprain:
* Total rupture of a ligament - there is a loss of motion
* Gross instability of the joint - joint function is lost
* Severe pain initially followed by no pain
* Severe swelling
With that said though;
If the ankle sprain is a 3rd degree sprain, cast immobilization is needed for at least 2-3 weeks. Surgery to repair the ruptured ligament is often needed.
What's troubling & questionable to me is 4 weeks after an injury that takes 2-3 weeks to heal, they are first mentioning & discovering it's a 3rd degree sprain? Sounds fishy.
You'd have thought they'd have known that during the first week. It will be 5 weeks since the injury & there is no talk of him needing surgery that I read. If he had needed it, it should have been done 4 weeks ago. If he doesn't, it should have already healed.
Like I said last week don't be surprised to see Harvin on another team next year. I don't think he wants back on the Vikings.
"If at first you don't succeed, parachuting is not for you"
12-07-2012, 08:57 AM #25Harvin had an argument with coach Brad Childress in 2010. He expressed general frustration with the Vikings this summer, asking for a trade and then withdrawing his request. He acknowledged more recently he had problems with the way his role in the offense was communicated to him. During the Seattle game last month, before he was hurt, Harvin was seen shouting at Frazier on the sideline after another stalled drive.
"If at first you don't succeed, parachuting is not for you"
12-07-2012, 09:45 AM #26Starter
- Join Date
- Sep 2012
- Posts
- 155
Great post.... I have always agreed Speilman is yet another in a long line of Viking terrible hires. His track record is terrible wherever he's been. I do also think the hire of Frasier will turn out to be another bust. This guy is WAY too nice. Today's players will shit all over you if you give them the chance. After they get beat again this weekend look out for the team to quit on Frasier. I just believe the game has passed by Lesile. I'm sorry but you can't win with the formula from 1985. For one the rule changes make it impossible to play the kind of dominating defense the Bears played back then. You must be able to throw the ball and throw it well to succeed in the playoffs. Point in fact is the yardaged AD has ripped off the last 6 weeks. What to show for it, 5 losses. I do believe it goes right to the top. The only guy that has saved this team from itself was Favre. He took a team and made them legit. The Wilfs are clueless how to run an NFL team.
12-07-2012, 12:16 PM #27Training Camp
- Join Date
- Feb 2012
- Location
- Lincoln, NE
- Posts
- 34
There are two ways to handle a grade 3 sprain. 1 is surgery, the other is rehab. I have had this injury and the fact that he tried to finish the game is down right warrior like. What has happened here is that he tried the rehab route so he could come back this season, surgery would have put him on IR earlier. It didn't heal the way they had planned, therefore setting him back even further than if he'd had surgery. Now the choice is surgery or continue rehab. With Percy's track record (shoulder) he will opt to rehab and use surgical repair as a last resort. Favre was down for 3 1/2 months with the same ligament tear. Don't let ESPN and Pelissaro get you all riled up. Percy will be in Purple for years to come.


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Samsung Shares Soar on Stunning Results
While arch rival Apple's shares were hit this week after financial results failed to meet investor expectations, Samsung had no such troubles. Their latest financial results showed record profits and revealed they sold twice as many smartphones as Apple.
The South Korean company reported net profits for the quarter of $5.97 billion, a company record that was powered by exceptional sales of their Galaxy smart phones, and huge demand for display panels.
The company, which is the largest tech firm according to revenue, saw operating profits rise 91% against the same period last year.
Samsung said its mobile communications business took in 26.25 trillion won in revenue for the quarter, accounting for more than half the company's total.
"The business environment remained difficult with global economic uncertainties persisting amid the fiscal concerns in the US and Europe," said Samsung Senior Vice President Robert Yi.
"However, we continued to break our quarterly profit records," Yi said.
"We expect Samsung will deliver solid earnings growth with product leadership in the consumer branded business, smartphone and TV, and enhanced bargaining power in the component business, semiconductor and display panel," Citi said in a report.
A big factor in their success was their domination of the smartphone market. Samsung shipped 56.9 million of the 162 million smartphones sold globally in the third quarter of 2012, according to the latest research from Strategy Analytics. That adds up to a massive 35 percent global share in a market that is also growing at 35 percent annually.
"This was the largest number of units ever shipped by a smartphone vendor in a single quarter," Neil Mawston, Strategy Analytics' executive director, said in a statement.
The South Korean firm launched the Galaxy Note II — the latest version of its oversized smartphone — at the end of September and this week Apple unveiled the iPad Mini.
Galaxy S III shipments have been estimated at 18 million units for the third quarter, while smartphone and overall mobile device shipments are projected at 59 million and 106 million units respectively.


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Electronic Material Safety Data Sheets (MSDSs) must be attached to current (2012) Tier 2 chemicals in Tier 2 Manager. Electronic MSDSs may be obtained from your chemical wholesaler or manufacturer. Tier 2 Manager will accept PDF files no larger than 5 MB. If there are multiple MSDSs for one chemical entry, and the MSDSs list the same physical hazards and health effects, attach the MSDS that represents the highest percentage of that chemical.
To attach, view, or delete an electronic MSDS an electronic MSDS: log into Tier 2 Manager at https://tier2.iema.state.il.us/TierIIManager/submit/T2_Menu.asp. Sign in (using your existing username and password), click on the blue Facility/Site Name, then on the "2012 Edit" Button to go to Step 2 Page. Go to Step 2 on the Facility Home Page and click on a chemical's "Edit" Button. Attach the MSDS on the left side of the screen ("Upload MSDS" Button). To view a chemical's current MSDS, click on the "View MSDS" Button. To replace a chemical's MSDS attachment, click on the "Remove" Button and upload a new MSDS. Once the MSDS has been attached, click on the blue "Save Changes" Button. You can go back to the Facility Home Page and attach more MSDSs, as needed. If you want to check so see if a chemical has an MSDS attached, go to Step 2. A chemical entry with an MSDS attachment will have a paper clip to the right of the chemical name. Click on the paper clip to view the current MSDS attachment.
If you have questions or need assistance attaching MSDSs, please contact Lori Canterbury or Carlita Crockett, Tier 2 Specialists, via e-mail at email@example.com or telephone 217-558-0559.


text:
Alaïa Signs Beauty License
Alaïa, Beauté Prestige International, Fragrance
Azzedine Alaïa has signed a fragrance and cosmetics license with Beauté Prestige International reports WWD.
"Beauté Prestige International corresponds perfectly to the spirit of the Alaïa house," said the designer. "I am delighted to work with them in launching this new project. I have total confidence in Beauté Prestige International to accompany me in creating a perfume that interprets my work and my world."
Rémy Gomez, Beauté Prestige's chief executive officer, called Alaïa "a sculptor, a virtuoso of the cut; his dresses are a 'second skin.'"
About Azzedine Alaïa:
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About Author
- True Religion Names Rosella Giuliani as Senior Vice President of Merchandising
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- VIDEO: 'RUMAH AYU FITROSA' Jakarta Fashion Week 2014
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- VIDEO: BINUS INTERNATIONAL SCHOOL OF FASHION Jakarta Fashion Week 2014
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- VIDEO: Tiberius Fall/Winter 2013 Collection | MQ Vienna Fashion Week
- VIDEO: Callisti Fall/Winter 2013 Collection | MQ Vienna Fashion Week
- VIDEO: SO LCH LD Clothing Sakura Cherry Blossom Austria Meets Japan | MQ Vienna Fashion Week


text:
Our Transparency Report seeks to explain the steps that we take to uphold our professional obligations and responsibilities and how we ensure delivery of the highest quality in all of our services.
We are proud to be partnering with Action for Literacy and Shelter to enable us to play a greater part in tackling the key issues of literacy and homelessness in the UK today.
The UK Banks Performance Benchmarking Report explores the key trends in the first half results of the big five UK headquartered banks – Barclays, HSBC, Lloyds Banking Group, RBS and Standard Chartered.
Interactive Infrastructure offers a snapshot of the face and future of UK infrastructure pipeline using an interactive platform to connect infrastructure stakeholders at an early stage in the development of projects.
KPMG has recently published the 2013 Guide to Directors' Remuneration, a survey which analyses trends in FTSE 350 directors' pay.
Corporate reporting in its widest sense has an important role to play in restoring trust. There is a groundswell of opinion that things aren't quite right. But it's not enough to acknowledge it. I believe that it's time for change.
Explore your options in our e-zine, where you'll find out more about whether our Audit, Risk Consulting or Gap Programme is for you.
If you're not a little bit scared, you're not paying attention. Find out more about our graduate programmes in audit, tax, advisory and central services.
Keep up to date with the latest news and views from KPMG in the UK by following our twitter feed.
KPMG's leadership blogs brings you insight, opinion and debate from our senior partners and industry experts.
The 2013 edition of our Alumni magazine, Connected, features Alumni profiles, as well as articles about Cyber Security and Tax Transparency. Regional variations for Scotland, North, Midlands and South are also available
Over 11,000 of our alumni are registered on LinkedIn. We have established the KPMG UK Alumni group to enable you to contact many of our past and current people who are members.
20 March 2012
On 20 March 2012 the UK and Switzerland signed a Protocol to the original Tax Agreement. There are two principal effects of this protocol.
Firstly there is clarification of the relationship between the Agreement and the EU Savings Agreement (EUSA) with Switzerland. Where a relevant person has suffered withholding tax under the EUSA the agreement now provides for an additional 13 per cent 'tax finality payment' to settle all UK tax liabilities chargeable on those interest payments. This achieves the same effect as the 48 per cent withholding tax levied under the original terms of the Agreement.
Secondly a new Inheritance Tax levy is introduced which applies on the death of a relevant person. The levy is 40% of the relevant assets at the date of death. This levy will not apply if the personal representatives authorise the Swiss bank to disclose the account details to the UK. Also it will not apply if it can be certified that the deceased person was not domiciled within the UK and was not considered as deemed domiciled for IHT purposes in the UK.
18 April 2012
The Protocol signed on 20 March 2012 also included a clause which gave the UK the right to amend the UK/ Swiss Agreement for any beneficial changes to the Agreement between Switzerland and Germany in respect of the operation of the formula which calculates the one-off payment for the past.
Following an amendment to the Germany/ Switzerland Agreement, the UK exercised that right on 18 April 2012. Consequently, the original rates for the one-off deduction were amended as follows:
Derek Scott +44 (0)20 7311 email@example.com


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Create your FREE Devsa Account!
Get your first choice username and be one of the first to try out Devsa!
Registering an account at Devsa is easy and takes only a minute or two. Just fill out the form below and we'll send you a confirmation link with instructions to complete the registration process.
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Saving to Disc
You can use the Save to Disc option to save your video onto different types of discs. The following options are available here:
- Save to DVDs – use this option to create DVD-video and burn your output movie onto a DVD disc. You will be also able to create and edit DVD menu for decoration and quick and easy navigation through your video. The resulting disc will be compatible with most types of modern hardware players supporting DVD±R/RW discs.
- Save to DivX/Xvid – use this option to create DivX/Xvid video and burn your output movie onto a CD or a DVD disc. The resulting disc will be compatible with most types of modern hardware players supporting playback of DivX/Xvid video discs.
When the movie creation is over, you will be offered to burn it onto a the disc using the internal AVS Video Editor burning engine. You do not need any other additional programs to burn your created discs.
AVS Video Editor Guides
Interface Program
* Main Menu
- File & Edit Menu Sections
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* Top Toolbar
* Menu Panes
* Files and Effects Area
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* Creating Video
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3. Saving Videos
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* Saving to Devices: Mobile Players, Game Consoles, Mobile Phones, Others
* Saving for Web


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A collection of news and information related to Fakes, Hoaxes, and Impostors published by this site and its partners.
Top Fakes, Hoaxes, and Impostors Articles
Displaying items 45-55
Manti Te'o hoax: Woman in photos calls ruse 'twisted, confusing'
Story | Jan 22, 2013 | 9:24 AMThe Southern California woman whose photos were apparently used in an elaborate hoax involving Notre Dame linebacker Manti Te'o called the ruse "a very twisted and confusing scenario."... -
Manti Te'o hoax: Uncle says linebacker manipulated by 'liar'
Story | Jan 18, 2013 | 2:14 PMThe girlfriend hoax involving Notre Dame star linebacker Manti Te'o took a new twist when the football star's uncle uncle unleashed on the alleged mastermind of the plot.... -
Manti Te'o tells Katie Couric: 'I was scared. That's the truth.'
Story | Jan 24, 2013 | 5:14 PMFormer Notre Dame linebacker Manti Te'o said was "hurt" by the hoax allegedly created by a Palmdale man he barely knows and Te'o also admitted Wednesday that he was "scared" when he received a phone call from the girlfriend he...... -
Manti Te'o hoax: Family of accused man asks for privacy
Story | Jan 17, 2013 | 8:13 AMThe bizarre story of the hoax involving Notre Dame's star linebacker Manti Te'o and his supposedly dead girlfriend led reporters to an Antelope Valley neighborhood where the scheme allegedly was hatched.... -
LAPD on guard after Tom Cruise, Chris Brown 'swatting' incidents
Story | Jan 22, 2013 | 4:12 PMLos Angeles police are recalibrating their response to some emergency calls in light of a series of prank "swatting" calls reporting violent incidents at the homes of celebrities such as Ashton Kutcher, Justin Bieber and now Chris Brown.... -
20 students sexually abused by ex-school teacher, LAPD says
Story | Jan 23, 2013 | 9:34 PMA former Los Angeles Unified School District teacher was arrested Wednesday on suspicion of committing lewd acts and sexually abusing 20 children and an adult, law enforcement authorities said.... -
Manti Te'o hoax: Suspect's father says 'truth will take its course'
Story | Jan 17, 2013 | 3:24 PMThe bizarre hoax involving Notre Dame's star linebacker Manti Te'o and his supposedly dead girlfriend was playing out in part Thursday in the Antelope Valley. A deadspin.com report released Wednesday linked a Palmdale man to the hoax that fooled media....... -
Manti Te'o hoax: Woman at center of scandal not talking 'right now'
Story | Jan 18, 2013 | 8:23 AMA new Southern California character has emerged in the hoax involving Notre Dame star linebacker Manti Te'o. A deadspin.com report Wednesday linked a Palmdale man to the hoax that fooled media outlets across the nation. The man allegedly was involved........ -
Manti Te'o says he continued to lie briefly after learning of hoax
Story | Jan 23, 2013 | 7:33 AMIn his first on-camera interview since news broke that his supposed girlfriend did not exist, Notre Dame star linebacker Manti Te'o admitted he briefly lied about the woman after learning of the hoax.... -
Woman leaps from hotel balcony to escape sex assault, police say
Story | Jan 23, 2013 | 10:13 PMA woman jumped from a second-story balcony of an Anaheim hotel to escape a man who was sexually assaulting her, police said Wednesday night.... -
Manti Te'o hoax: Diane O'Meara says she was hounded for photos
Story | Jan 28, 2013 | 2:43 PMDiane O'Meara, whose photos were apparently used to personify Manti Te'o's fake girlfriend, tells the Los Angeles Times that Ronaiah Tuiasosopo, a former high school classmate, repeatedly asked for photos and videos from her in the weeks before the hoax...


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3/4" Masking Tape 12 / Pack 60 Yards
- Quantity Discounts!
Buy in lots of 12: | $7.80/Pack |
Regularly: | $9.39/Pack |
Companion Items
This general purpose paper tape is great for holding, bundling, sealing, and a vast number of other jobs where a pressure sensitive tape is needed. The tape is 5.3mil thick. 60 yards per roll. This product is sold by the pack of 12 rolls. See Companion Items for a compatible tape dispenser.
Buying Guides
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Customer Reviews
Overall User Rating: 3/4" Masking Tape 12 / Pack 60 Yards ( 4.8 stars from 18 reviews )
Great quality tape, sticky enough to stick but not so sticky as to not be able to reposition if needed. So far it has done a great job of keeping wrapped items closed.
Susy M. from Chiot's Run Posted on 11/07/2013
I don't see a problem with it not sticking on too well. I compared it with store-bought tape and both seem (to me) to have the same quality. This large roll might last forever in my kitchen.
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This is a good value for maskin tape. You might as well stock up while you have the chance. using tape for labeling food products instead of labels can save a lot of money!
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RL B. from Cornerstone Country Market Posted on 11/09/2011
We needed a tape that held well but wouldn't take the paint off the walls and this seems to do the trick. We'll continue to use this tape.
Michael G. from The Goddard School in Sparks, MD Posted on 10/14/2011
Great tape, slightly thinner than normal masking tape, but exactly what me needed for this application. I would defiantly order more of this item shortly.
Andrew C. from AJC & Partners Limited Posted on 02/12/2011
2 rolls on the dispensers
Believe it or not there is a difference in quality when it comes to different brands of masking tape, but this product is right up to snuff. A great deal, especially for the price.
Anton P. from Hudson River Coffee House LLC Posted on 02/08/2011
Who doesn't use copious amounts of masking tape in the kitchen? Great for labeling stored items, or for gently taping that recipe up onto the cabinet. This is fine tape.
Christine W. Posted on 12/09/2010
I needed the masking tape so I could secure the sandwich wrapping paper around my sandwiches. This masking tape works well and I am satisfied with it. The price is also nice and I don't think that it affects too much on the shipping cost if you order it with couple of other items here on The Web Restaurant Store.
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Great show bro. Looks like I'm the first to sub.
Floja (Flo x Double Purple Doja)
Sensi Star (Paradise Seeds)
Bubblicious (Nirvana)
AK-48 (Nirvana)
Northern Lights (Nirvana)
Full Moon (Nirvana)
SharksBreath (DNA)
PineApple Express (G-13 Labs)
Warlock (Magus Genetics)
Bastard Bubba (Bubba Kush x Medical BagSeed)
*+*+*+Welcome To The New Thread Everyone*+*+*+
Ok. So a quick rundown of what I got going on in case your just joining me now... Here we go!
***Strains Currently Growing***
- Floja (Flo x Double Purple Doja)
- Bubblicious (Nirvana)
- AK-48 (Nirvana)
- Northern Lights (Nirvana)
- Full Moon (Nirvana)
- SharksBreath (DNA Genetics)
- Sensi Star (Paradise seeds)
- Warlock (Magus Genetics)
- PineApple Express (G-13 Labs)
- Bastard Bubba (Bubba Kush x Medical Bagseed)
Im using Miracle Grow Soil, and have been for a while now. I know alot of people talk shit about Miracle Grow, but I still have not had a problem with it yet, and it grows me some pretty beautiful plants, so I have no reason to change soils. For nutes, I'm currently using Schultz - All Purpose Plant Food (10-15-10) during Veg, and using Super Bloom (made by Green Light) 12-55-6 during flowering. For lighting I'm using a 400 watt HPS for Flowering, and CFL's for vegging.
I do weekly updates every Tuesday. I "try" to get them up by noon, but sometimes timing/work/smoking too much/other things come up and the update gets pushed back a little.
Ummmmm...... that's about all the info I can think of writing for you guys at the moment. If anyone has any questions, feel free to ask! Enjoyyy!
OK. Lets start this thread off right! With a full Update of everything I've got going on right now. First up....... the Flowering plants!
Sharksbreath at Week 8
Bubblicious 1 at Week 5
PineApple Express at Week 5
Bubblicious 2 at Week 3 or 4
Northern Lights at Week 3 or 4
Floja 1 at Week 1
Floja 2&3 are both at about 5 Days
Now for the pictures! ** And just to warn any new comers....... sometimes I can get carried away with pictures... and when I have plants in FULL BLOOM... I can take between 25-50 pics of that plant. lol. So be warned. and I hope you guys like pictures!
SharksBreath @ Week 8
Bubblicious @ Week 5
Bubblicious 2 @ Week 3
Norther Lights @ Week 3
PineApple Express @ Week 5
Floja 1/2/3 (Tallest Plant @ Week 1 and is Female. 2 Smaller Plants Are 5 Days old, and are not sexed)
Heres A Group Shot Of All Flowering Plants (Excluding Floja 1/2/3)
Allllright. Thats all I got for today guys. Ill post the vegging plant sup tomorrow morning when I have more time. Hope you enjoyed the new pics/new thread. and comments are welcomed
Great show bro. Looks like I'm the first to sub.
looks good dude!!! can't wait for the sharksbreath chop!!! lots of great photos!!!!! keep it up!!
here and subbed homie... lookin supa legit for sure...
PIC_0167.jpg This is the Ice9 PIC_0168.jpg Ice9 PIC_0161.jpg A great pic of Senci Star PIC_0163.jpg Also Senci PIC_0169.jpg This is Sweet Island Skunk PIC_0164.jpg PIC_0166.jpg A nice pic of Orange Cream PIC_0165.jpg This is the Master Kush PIC_0160.jpg All Together PIC_0170.jpg SweetIsland PIC_0162.jpg Senci Star
Thanks for looking and let me know what you think.
yupyup.ur the 1st one!cant wait for the rest of the plants to get around 7 weeks of flowering.
yeaa she'll be comin down very soon... i took a sample branch last night..gonna dry it and smoke it....see how it smokes. ill post a couple pics of the branch.
thanks man. glad to have ya along
long time no see man. glad to have ya bak around. cant wait to see how these floja come out. hopin for that nice deep purple pheno... im thinkin my bubblicious might end up turnin purple on me... which would be AWESOME! lol.
gonna be posting up the plants i got vegging 2day. gotta trasnplant a couple as well... soo stay tuned for more pics.. =)
they all look great man! very nice and green and healthy lookin. w.e. ur doin is working.soo keep up the good work! that master kush looks frosty as hell! is that from Nirvana? and wat about the Ice? wat company is that from?and wat lighting are you using?just curious.. +Rep
ok guys.. as i promised..here are the pics of the vegging plants. i have 2 Bastard Bubba seeds that germed yesterday... and i have them in soil now.but nothings showin yet. i also am starting 3 Gorilla Grape (purple erkle x double purple doja) seeds. ill keep u guys up to date on how those go. =)
alllrighty. here are the pics!
Sensi Star Clone (monster cropped) *put into flowering room today. 4-27
Warlock Clone (monster cropped)
Sensi Star Clone/Full Moon Clone/Northern Lights Clone
Bubblicious 2 Clones (2) / Bubblicious 1 Clone (1) / PineApple Express Clones (2)
clones named.jpg
*** the bottom right plant is Bubblicious 2 ***
The Ice9 I got From a buddy and that one is ok because most people have probs with it Hermin out but this one is great. The master K is my fav supper fruity and the taste is amazing i will put some more pics here soon keep intouch love that you are consistant with pics and info, and any one out there have rep let me know. ( light 600 watt )


text:
from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A lightweight motorized bicycle that can be pedaled as well as driven by a low-powered gasoline engine.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- v. Simple past tense and past participle of mope.
- adj. Melancholy, dejected.
- n. A lightweight, two-wheeled vehicle equipped with a small motor and pedals, designed to go no faster than some specified speed limit.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a motorbike that can be pedaled or driven by a low-powered gasoline engine
From mo(tor) + ped(al).
(American Heritage® Dictionary of the English Language, Fourth Edition)From mope + -ed. (Wiktionary)
Swedish moped (Wiktionary)


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Rooke Chapel Ringers, Rooke Chapel Choir schedule spring concerts
Posted: April 23, 2013
LEWISBURG, Pa. — Bucknell University will host concerts by the Rooke Chapel Ringers and the Rooke Chapel Choir. Both concerts, which are free and open to the public, will be conducted by William Payn, professor of music at Bucknell.
The Rooke Chapel Ringers concert will be held Saturday, April 27, at 8 p.m. in Rooke Chapel.
The program features original compositions including two works by Payn; music based on hymn tunes including the traditional Dona Nobis Pacem, arranged for handbells and 'cello; and popular classics arranged for bells including Flight of the Bumblebee played by the six graduating seniors; Gwerzy, a fast-paced piece composed by members of the Irish band Kila; and Adele's Rolling in the Deep. The performance will conclude with the traditional Farandole by Georges Bizet.
The Rooke Chapel Choir concert, "Prisms of Light," will be held Sunday, April 28, at 7:30 p.m. in Rooke Chapel.
The concert features several works containing references to light including Morten Lauridsen's "Lux Aeterna", a five movement work for chorus and chamber orchestra. Other works on the program are: Samuel Barber's transcription of "Adagio for Strings" for chorus and string orchestra and "The Ground", a new work by Norwegian composer Ola Gjeilo for chorus, string orchestra and piano.
The choir will honor the victims of the Boston Marathon incident by singing "In Remembrance" composed by Jeffery Ames. Several traditional African-American spirituals and American folk hymns will conclude the program.
Contact: Division of Communications


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1 hr ago | KVAL-TV Eugene
Storm over, but snow will likely stick around until at least Tuesday
The snow didn't just stick - it's going to stick around. The Eugene area isn't forecast to get above freezing until Tuesday at the earliest, meaning the 7 inches of snow that fell won't be melting any time soon.
Is racial profiling justified?
Which Is the Only State That...
5 hrs ago | KVAL-TV Eugene
Eugene Police urge drivers to stay off snow-covered streets
A truck hit a tree and car near 28th and Chambers, and numerous slow-speed crashes were littering the roads with disabled vehicles.
8 hrs ago | KVAL-TV Eugene
Eugene declares snow emergency: Move parked cars off main roads
Eugene Public Works has declared an ice-snow emergency, effective immediately, the City of Eugene said Friday morning.
12 hrs ago | The Ashland Daily Tidings
Janet Ellen Thornton - 12/5/2013
On Christmas Eve, 1959, Muriel Reeves gave birth to her second child, Janet Ellen Reeves, in Eugene, Oregon.
Fundraising drive on to help people find a Home for the Holidays
The two weeks Reaba Rojas and her granddaughter spent living in their car was no picnic.
Snow in forecast for Eugene, Roseburg and Coos Bay
Imagine a map of Oregon. Now draw a line from Newport east to Corvallis and up the Cascades to Santiam Pass.
Jay Waldron, Schwabe, Williamson & Wyatt shareholder, elected chair of the board at OHSU:...
Finance Wells Fargo has appointed Springfield resident Trent Wagner a regional private banker in Eugene.
Saving energy and improving energy efficiency is vital to restoring the environment, reducing carbon emissions that contribute to global climate change and creating sustainable jobs.
Allaback is speaking about Trek Theatre, a new company aiming to bring stage works inspired by Star Trek: The Next Generation to Eugene's growing theater scene.
Tar Sands Megaloads Blocked By Tribes, Protests
Attempts to move megaloads of Canadian tar sands extraction equipment are being met with strong resistance in Eastern Oregon.
Partially propelled by the hot success of the single "Same Love," Macklemore and Ryan Lewis are touring the world - supported by legendary Brooklyn rapper Talib Kweli , which is puzzling considering Kweli is one of the pioneers of socially conscious hip hop, without which "Same Love" might never have found mainstream acceptance.
For five years, Eugene's Downtown Public Safety Zone exclusion ordinance allowed police to bar members of the community from the city center, without due process.
It's been over 15 years since alt-folk star Shawn Colvin's Grammy-winning song "Sunny Came Home" blasted across airwaves, and she's been busy ever since.
Eugene Contemporary Art 's 5th Public Process artist residency is coming to a close: The painter and ceramicist from Georgia, William Ruller, will be giving a free lecture 7 to 8 pm Dec. 5 at the Wave Gallery.
Editorial: Time to reconcile O&C timber bills
The House bill can't pass the Senate, and Wyden's plan is likely to be judged unacceptable in the House.
Court rules against Eugene Police officer's 1st Amendment claim
A federal appeals court has ruled that a police officer who complained about his department's safety standards is not entitled to First Amendment protection of his speech.
Ready, set, snow: Ski shop, tire store busy ahead of forecast storm
EUGENE, Ore. - Steve Abbott shopped for boots at Berg's Ski Shop for himself and his wife Wednesday as they get ready to snowshoe for the first time.
Eugene-based Cafe Yumm! coming to Salem
Cafe Yumm! will open at 2755 Commercial Street SE Suite 100. The 2,600-square-foot space is under construction and is behind French Press Coffee & Crepes.
Former Cult Rocker Prefers the Quiet Life
In Eugene, Harkleroad says he leads a "monastic lifestyle" that is different from his days playing with Beefheart.
Cold snap sets new record lows for North Bend, Eugene
Today may be the coldest December 4 in more than a century on the South Coast. A 40-year-old record low for Eugene appears likely to fall, too.


text:
Login | Join
Authors | eBooks | Books | Stories | Articles | Poetry | Blogs | News | Events | Reviews | Videos | Success | Support | Bookstore
Writing is fun!
All I want is to get my thoughts out there and share with anyone who might be interested in reading it. I write poems that are kind of dark and gruesome as well as poems that are more on a positive note. I was born and raised in Sweden and that is also where I live at the moment.
A lot of my poems are written out of personal experience, but then again a lot of them are inspired from things I've read, talked to a friend about or seen on TV. And since I like to use words as tools to create an image for the reader to immerse in I, do add a dramatic flair to it in order to make sure that emotions are awaken.
Some poems I also write to show that even though life sometimes seem bad things will always get better. I think all of us have gone through periods in life that wasn't all that great and we have questioned our existence, that is perfectly normal in times of crisis. My point is that there is a way out of it no matter how difficult and severe things may seem at the time. I am living proof of that, because to be honest, my life hasn't been easy at all. I mooved on though and today I am blessed with a wonderful life.
I have no major achievements as a poet since my goal with writing is not fame or fortune, I write poems much the same way as I paint, I create for the joy of creating and I'm as proud of my work as I would be of a newborn baby. That also means that I'm very reluctant of letting go of my creations, it took me years to get this far. And who knows, maybe one day I will actually take the step towards getting published as well.
Check out my facebook page and Like if you like! http://www.facebook.com/#!/pages/Elisabeth-Barstowe-Poetry/155824177845475?sk=wall
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text:
- December 20, 2012
- 10:31 p.m.
- Suggest removal
- Reply to this post
Becc writes:
FYI: The NBA used to play a full-slate of games on Christmas Day back in the '60s, 70's, 80's so having a full slate of games or something close to it in 2012 is absolutely nothing new.
You guys in the media have an unbelievable (and very irritating) way to go about your business: complaining over no issues, stuff everyone is fine with.
Bottom line, nobody is forcing fans to watch those games on Christmas Day. If people want to do other stuff nobody is pointing a gun to their head to force them to watch those games. And even then, millions of peopled will be tuned in since, 1 game or 10 games, this is one of the most awaited days of the season for hoops head.
Want to participate in the conversation? Become a subscriber today. Subscribers can read and comment on any story, anytime. Non-subscribers will only be able to view comments on select stories.


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Hi all
Everyone girl want to get healthy body figure and my suggestion is that Rope jump is easiest way to get healthy body figure for all women's and they doing at home easily.
Yes you are right to some extent. But is it possible for every girl to jump a rope? I mean how is it possible for heavy weight girl?
For some, whether they are overweight or not, might find it difficult due to their lack of coordination to jump rope properly. They might double skip, land awkwardly, or simply fumble too many times. Sure, this is frustrating of course for beginners, but if it doesn't result in minor injuries of the feet, ankles, knees, back...how productive do you really think it will be if it weren't consistently performed for longer than 30mins. Roughly....
I mean, I might jump rope now and then between sets to keep my heart rate up, but who can seriously jump rope long enough to really use it as a substitute for steady cardio?
National Level NPC Competitor
Sponsored Athlete for Muscle Gauge Nutrition
www.facebook.com/VanessaValdez.National.Competi tor
HIIT jump rope FTW
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text:
Check out appoLearning.com, because your kids deserve the very best educational apps!
Approximately one year after making itself available on iOS devices with an iPhone/iPod Touch offering, social media service and pioneer Pinterest now has an official standalone iPad app as well.
In what was a busy day for Pinterest and its mobile offerings, the company also debuted for the first time an Android application, and gave a new look and feel to its existing iPhone application.
Learn more about the mobile applications directly from the company here.


text:
Manufacturers | Square Enix Co., Ltd. |
For more product information | To protect Gotham DC Comics popular comic Batman game Batman Arkham' than the Dark Knight Batman the long-awaited, is announcing a new PLAY ARTS Kai! Expression of the sense of material of hunky muscle and suit stuck to detail. When it took the pose is unique with a muscular presence brings. Representing the suit the whole glossy feeling of a Batman with a hard and cool atmosphere. Equipped with parts are also included. |
Appearance works | Batman |
Sculpted by | Square Enix Co., Ltd. |
Size | W 175 x D150×H237mm |
Product specifications | Scale: |
Package | ------ |
Remarks | (C) DC Comics |
Limit on the number | One person up to 1 |
Expected release date | 2012 / 01 |
If you would like to receive products from this shop in us you must use a Forwarding Service.
Do you have an existing Forwarding Service Address?


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Book cheap Beijing hotels
Discover your optimal Beijing hotel thanks to ebookers
Nothing compares to that getting back to a restful Beijing hotel room soon after all that exploring, all the places of interest combined with the parties that you have very likely booked in your holiday plans. Still, there's seriously no valid reason to compromise a superb night's slumber by booking some inferior quality hotel room possibly paying a bit less money - quite the contrary, in fact. Thanks to ebookers, you'll find the most affordable rates for the greatest hotels, and so you never have to compromise concerning quality levels. You will probably absolutely love to learn that you'll find a nice, completely clean accommodation for your holiday trip accompanied by all of the services you want, and it doesn't make a difference how much money you are actually going to save. Any time you book at ebookers, it's possible to select amongst the most suitable discounts on a vast overview of lodgings ranging from luxury visits in addition to comfy and cosy inns right to budget stays. Additionally you can look at the customer reviews on every offering and as a result you'll know that what you see is what you truly get. Convenient maps plus site data will make it simple and easy to pinpoint a suitable shelter. And needless to say the capability to sort this shortlist of accommodation options by options, client ranks, by company, and region quickly narrows down your most important best options to help make choosing an excellent lodge for you easier still. Pinpointed more than the one Beijing hotel that interests you? Need time to check into things before you start to book, nevertheless don't want to shed your most recent options? No problem at all! Save these to your user profile and keep coming back anytime it's convenient to book your hotel room.Why choose the ebookers platform to reserve this Beijing hotel you've set your eye on anyway?
The ebookers site will give you not just plenty of opportunities when preparing that holiday getaway. You never need to fuss about finding more economic promotions with regards to rates as ebookers finds and renders the very best price tags whenever you wish. Full stop. Prefer even better selling prices? Not to worry. Schedule your holiday items (e.g. flights, hotels etc.) as early on as practical and you'll be able to make use of the lucrative early bird deals offered. Not satisfied yet? Do you keep browsing for more ways to further economise on your pleasure trip? Well, in that case you'll certainly want to get our weekly newsletter. It regularly features a list of the week's most advantageous hotel deals. For an additional benefit, you'll find tour information regarding lots of things from laws to shopping strategies, information on obtaining a tourist, academic or job entry visa and a treasure trove of additional information you will need to properly start preparing for your holiday.Recently booked Beijing hotels
Hotel | Last booked | Stars | Price from |
Raffles Beijing Hotel
Forbidden City and Tiananmen Square - Dongcheng District
5 hours ago | £98.83 | |
Days Hotel New Exhibition Center | 18 hours ago | £30.53 | |
Novotel Beijing Peace
Forbidden City and Tiananmen Square - Dongcheng District
23 hours ago | £48.41 | |
Days Inn Forbidden City Beijing
Forbidden City and Tiananmen Square - Dongcheng District
23 hours ago | £24.67 | |
The Peninsula Beijing
Forbidden City and Tiananmen Square - Dongcheng District
1 day ago | £84.11 | |
Novotel Beijing Xin Qiao
Forbidden City and Tiananmen Square - Dongcheng District
2 days ago | £38.74 | |
Jianguo Hotel Beijing
CBD - Chaoyang District
2 days ago | £59.39 | |
CITIC Hotel Beijing Airport (formerly Sino-Swiss Hotel Beijing Airport) | 2 days ago | £40.28 | |
Hilton Beijing Wangfujing
Forbidden City and Tiananmen Square - Dongcheng District
2 days ago | £116.40 | |
Orange Hotel Beijing Asia Games Village
Chaoyang District
2 days ago | £31.36 |
Recently Rated Beijing Hotels
Hotel | Reviews | Stars | Price from |
Novotel Beijing Peace
Forbidden City and Tiananmen Square - Dongcheng District
4 / 5
47 reviews
£48.41 | |
Tangyue Hotel Beijing
Forbidden City and Tiananmen Square - Dongcheng District
2.3 / 5
3 reviews
£12.41 | |
Hutong Inn (Zaoyuanju)
Houhai and Drum Tower - Xicheng District
4.1 / 5
18 reviews
£22.48 | |
JW Marriott Hotel Beijing
CBD - Chaoyang District
5 / 5
2 reviews
£127.84 | |
Soluxe Courtyard Hotel Beijing
Houhai and Drum Tower - Xicheng District
4.2 / 5
12 reviews
£32.51 | |
CITIC Hotel Beijing Airport (formerly Sino-Swiss Hotel Beijing Airport) |
3.8 / 5
17 reviews
£40.28 | |
The Peninsula Beijing
Forbidden City and Tiananmen Square - Dongcheng District
4.7 / 5
24 reviews
£84.11 | |
Sunworld Hotel Beijing
Forbidden City and Tiananmen Square - Dongcheng District
4.2 / 5
20 reviews
£35.32 | |
ibis Beijing Sanyuan
Beijing International Exhibition Centre and 798 Art Factory- Chaoyang District
3.2 / 5
5 reviews
£24.72 | |
Beijing Redwall Hotel Forbidden City
Forbidden City and Tiananmen Square - Dongcheng District
3.6 / 5
65 reviews
£16.98 |
Places of Interest
Beijing Hotels By Star Rating
- 5 star hotels (86 hotels)
- 4 star hotels (83 hotels)
- 3 star hotels (250 hotels)
- 2 star hotels (71 hotels)
- 1 star hotels
Travel to Beijing
Featured Beijing Hotels
Luxury landmark hotel near Beijing's Forbidden City A four-year, $35-million renovation, finished in 2006, completed the transformation of the somber former Palace Hotel into one of Beijing's... More
Pretty darn good...
Hip boutique hotel near the Forbidden City Celebrated Chinese architect Pei Zhu designed the stylish Hotel Kapok, which was considered Beijing's first boutique hotel when it opened in 2006.... More
Good enought for the money you pay
Full-service convention hotel near Tiananmen Square The Capital Hotel Beijing opened in 1989 and is one of the city's older deluxe hotels. Renovation in 2006 and construction in 2007 freshened... More
perfect end to a cruise
Not 5 star, but solid 4 with value.
Nice extras at budget-friendly hotel near Wangfujing Street Location is the top selling point of this budget-friendly hotel just off Wangfujing shopping street. A 20-minute walk takes guests to... More
Great location
It is easy to find and quiet
Budget-friendly courtyard-style hotel near the Forbidden City The Days Inn Forbidden City Beijing has a proud history. The hotel was once the sprawling courtyard complex of a well-known... More
A place to rest your head
Great Location, Hotel Okay
Follow the crowd to this spacious, stylish hotel on Wangfujing Street The 10-story Prime Hotel Beijing opened on Wangfujing Street in 1992. The property has stayed current with several... More
prime hotel beijing
Something for all in the family at Beijing hotel on two subway lines This 700-room hotel is a family-friendly base for exploring Beijing. The hotel features a play area, children's menu, and... More
A very good location
Check in upleasant
Hushed tranquility at a four-star central Beijing hotel Repeat guests consider this four-star property in central Beijing a good value. The 216-room hotel, opened in 2005, is small enough for... More
Beijing visit
Park Plaza
4-star family fun near Forbidden City and Wangfujing Street This 4-star property is a family-friendly base for exploring Beijing. Guests often see adoption groups hanging out in the lobby with... More
Novotel Beijing Peace
10 The Imperial Mansion, Beijing Marriott Executive Apartments
North Gate, No 1 Xiagongfu Street,Dongcheng District Map
A city steeped in history, Beijing has found a way to forge ahead without losing sight of its past, creating a place where modern buildings sit alongside ancient palaces. Among its newest additions... More
Fantastic family getaway
Double Happiness Courtyard Hotel Beijing is a fine property offering the guests the typical Chinese hospitality along with the modern facilities.LocationThe Beijing Double Happiness Hotel is... More
Outstanding hutong hotel
good place
12 Holiday Inn DOWNTOWN BEIJING
98 Beilishilu Xicheng District,,Beijing, China Map
Benefit from Holiday Inn Beijing Downtowns convenient location in the city's financial district, 3 minutes' walk from Fuchengmen Subway Station. A 45-minute drive from Beijing International Airport... More
13 Holiday Inn CENTRAL PLAZA BEIJING
No. 1 Caiyuanjie (Intersection with,Nanxiange Street, Guanganmen) Map
Stay at Holiday Inn Central Plaza Beijing hotel for local flavour close to Beijing Financial Street. Set in a residential tree-lined neighbourhood, Holiday Inn Central Plaza Beijing is a peaceful... More
Welcoming And helpful staff. Great atmosphere
Ideally located in central Beijing, the Doubletree by Hilton Hotel, Beijing is the perfect choice for any visit. Located just 38km from Beijing Capital International Airport at the west second ring... More
Amazing Staff
Located in the heart of the Chaoyang commercial centre, ibis Beijing Dongdaqiao offers easy access to shopping, transport and attractions and is close to Beijing's famour "Bar Street". Featuring... More
Ideally located in Beijing Central Business District, ibis Beijing Jianguomen is only a 15-minute drive from the Tiananmen Square, Forbidden City and many famous historical sites. Hotel holds 147... More
17 Crowne Plaza BEIJING WANGFUJING
No. 48 Wangfujing Avenue,Dongcheng District Map
Value-priced 5-star hotel on Wangfujing Street This 5-star hotel offers good value for business and leisure travelers in the Wangfujing area. The central location on Wangfujing Street puts guests... More
Fantstic five star in the heart of Beijing
Excellent location
Plunge into luxury at this five-star hotel near the Forbidden City The Grand Hyatt Beijing impresses guests from every angle. The hotel's gleaming glass façade anchors the Oriental Plaza... More
true 5 star hotel
Great hotel in Beijing.
19 InterContinental BEIJING FINANCIAL STREET
11 Financial Street,,Xicheng District, Beijing Map
Enjoy ultra-modern style and elegance in this Beijing hotel just minutes from Tiananmen Square. With outstanding meeting facilities and a full range of business services, this Beijing hotel is the... More
Prime steaks and serene spa at premier luxury hotel near Forbidden CityThis refined five-star hotel opened in 2007 and has won multiple international awards. Serenity Spa offers an international... More
lux in Beijing
Ideally located in the Central Business District, Sofitel Wanda Beijing, a 5-star hotel provides a unique, contemporary luxury experience by artfully blending French elegance with the very best of... More
elegant and modern, great value
Amazing hotel in Beijing
Luxury and variety on Beijing's premier shopping street Generously sized rooms and novel dining options distinguish this luxury property from its competitors. Guests can sample Macanese fare... More
Best hotel for the price at the best location
Wonderful spa
Beijing welcomes you to Fairmont Beijing luxury hotel. Exceptional accommodations and service in an ideal Central Business District (CBD) location await you at Fairmont Beijing, China - voted... More
Pleasant experience
Elegantly placed within walking distance from the Forbidden City, the Beijing Redwall Hotel Forbidden City welcomes guests to get in touch with ancient wisdom, modern life and contemporary... More
One week in Beijing
great location
On the right track at budget four-star hotel next to railway station This four-star hotel next to the Beijing Railway Station is a good option for budget-minded travelers. Convenient location is... More
Great Location; Western Amenities
Great place to stay
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text:
I, too, was concerned about the government's contradictory guidelines regarding breast self-exams and mammograms and saw the method behind the madness, saving money ("Government contradicts cancer view," Nov. 17). As a 60-year-old boomer, I've had, since age 25, several breast biopsies and have been getting yearly mammograms prior to my 40s. I think I'll just […]
Mammogram change abandons women
11/18/09 at 6:16pm by Letters Editor | Comments
Inspiration of a remarkable life
11/17/09 at 5:49pm by Letters Editor | Comments
Kudos to Amy Howell Hirt for her excellent article "Normal person leads remarkable life" (Nov. 10) concerning Lois Fehr-Beckman. Besides caring for young children at the Blue Ash YMCA's Child Watch program, Lois also works out in the Y's weight machine room despite having three artificial limbs. Her father, Don, a B-17 pilot in WWII, […]
Thanks to donors for MS research
10/26/09 at 6:42pm by Letters Editor | Comments
I appreciate the "Thumbs up" for Dr. Aaron Johnson's MS research regarding "Marvin's mice" at the Waddell Center, supported in part by the Marvin Lewis Foundation. As research director of the UC Neuroscience Institute, I would like to give a "Thumbs up" to all of our donors who support the efforts of the Waddell Center […]
Childhood illness becomes pre-existing condition
10/12/09 at 5:33pm by Letters Editor | Comments
I have been a neurologist at Cincinnati Children's Hospital Medical Center for 12 years. Every child I diagnose I give a pre-existing condition. I treat them as children, only to see them grow up into adults with ongoing conditions which affect their employability. Because insurance in the US is tied to employment, they are trapped […]
Ways to reduce flu transmission
08/24/09 at 5:47pm by Letters Editor | Comments
Here are some common sense ideas that will slow down the spread of the common cold and many flu strains. The more people use them, the less the spread. 1. Use your own pen to sign your charge slips rather than the one by the register. 2. The sales associate/cashier should wipe down the pen […]
Healthcare reform would offer preventive care
07/30/09 at 10:32am by Letters Editor | Comments
In the letter on health insurance reform ("More questions about proposed healthcare plan," July 28), the writer asks, "How we are going to serve 50 million new patients without more doctors?" This misses the point. Doctors still see those 50 million, but with the current system, they are only seen after they've gotten so ill that […]
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text:
On the 15 of April, I made a 11+ inch donation to the charity Locks of Love. It took about a month shy of two years to grow it to such a length. I made the donation at The Hair Factory (see also Their Facebook Page) where they cut it and sent it in for free. My mom also made a donation the same day. My motivation was my dad who made a donation a few years back. My mom did it to encourage me to stick with it.
Here is an image of after the hair cut:


text:
Viral Videos
Viral video: Zoo lion goes crazy over zebra-striped baby
A baby boy wearing black and white stripes -- like a zebra -- looked awfully tempting to a lioness at the zoo in Portland, Ore. this week. His parents captured video of the big cat pawing at her glass cage, trying to eat him.
Video |
- Viral Videos
Viral video: Tornado touches down on sunny day
Storm chasers frequently capture video of tornadoes touching down in dark, stormy weather. But this video of a bizarre tornado in the French town of Toulouse was captured amid sunny, blue skies.
May 4, 2012 1 Photo
Viral video: Zoo lion goes crazy over zebra-striped baby
A baby boy wearing black and white stripes -- like a zebra -- looked awfully tempting to a lioness at the zoo in Portland, Ore. this week. His parents captured video of the big cat pawing at her glass cage, trying to eat him.
May 4, 2012 1 Photo
Viral video: High school prom spills into street for 'Footloose' dance
A group of high school students from Oklahoma made their prom memorable by staging a choreographed dance to "Footloose" in the middle of the street. The video of students from Hennessey High School in Hennessey, Okla., was shot Saturday night and is quickly going viral.
April 17, 2012 1 Photo
Viral video: Rain delay antics at college baseball game
Fans aren't the only ones who get bored during rain delays in college baseball -- the players do too. But the teams from the Southern Miss and Ole Miss found some creative ways to pass the time this week during an extended delay at Trustmark Park in Pearl, Miss.
April 5, 2012
Viral video: Comedian pranks Ryan Seacrest on red carpet
Comedian Sacha Baron Cohen is known for dressing as outlandish characters of his own creation and pulling pranks on celebrities and the general public. On Sunday night, the Oscars became his latest target.
February 27, 2012 1 Photo
Viral video: Toddler rescued from inside arcade game
A 2-year-old girl's curiosity got her stuck inside an arcade game, where she had to be rescued by firefighters.
February 16, 2012 1 Photo
Viral video: Olympic swimmer wins gold, then proposes
How do you top the euphoria of winning a gold medal in a swim meet? Propose to your girlfriend, of course.
February 14, 2012 1 Photo
Viral video: Grizzly bear cub, wolf cub play together
It's like something out of a children's book: A bear cub meets a wolf cub and they become the best of friends. Even though they are different species and ferocious predators, the unlikely couple stays pals for life.
February 9, 2012 1 Photo
Viral video: Announcer goes nuts after full-court shot wins game
One college basketball play-by-play radio host likely needed some throat lozenges when he woke up Sunday morning, a day after his shocked, screaming reaction to a game-winning basket.
January 17, 2012 1 Photo
Viral video: Groom surprises bride with Justin Bieber dance
The choreographed wedding dance is a staple of a healthy viral video diet, right up there with cute kittens and babies laughing at everyday sounds. Still, it's hard not to smile when you watch one as well-executed as this groom's Justin Bieber tribute to his new bride.
January 13, 2012 1 Photo
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Viral video: Tornado touches down on sunny day
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