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Palme d'Or
Online Reservations
Easily the best restaurant in the Miami Area. The service is excellent - the manager could not have been more accommodating!! We look forward to dining here when we travel to Miami from NY.
A wonderful dining experience . Service food and wine. Outstanding
An excellent choice for a special occasion or when you want a conversation-friendly environment that is truly first class. We had an extremely knowledgeable and personable sommeliere who helped make a wine decision we were comfortable with and wasn't the most expensive on the list--as is so often the case. We also had the prix fixe menu (available before 7:30 pm) which was an excellent value for the quality of the meal and service. I will definitely return for special dinners.
Wonderful restaurant, but not too many people there -- i.e., only one other table occupied.
The Biltmore is a landmark hotel with an unmatched ambiance in Coral Gables. To also have such a consistently excellent restaurant is not always the case even in the best hotels. The tasting menu with the grand cru pairings is an excellent way to try the full spectrum of flavors and textures. We particularly enjoyed the foie gras & the langostine, & the lamb was amazing. Get a table by the window before the sun sets - the pool view will pleasantly surprise you! Never a disappointment, but we do hope a new chef will re-inspire the tried (but true) menu. Love Patrick!
Went there for our wedding anniversary and the whole experience was terrific. The ambiance, the service, the food all contributed to an unforgettable evening.
This was our first time there and what a pleasant surprise! I knew it was great but this place was truly outstanding!! I would highly recommend them for a magnificent dining experience!!!
Fantastic food and unparalleled service. Service staff is very knowledgable and offered great wine recommendations. Well worth treating yourself, especially if you are a guest of the hotel. A bit on the pricey side but worth every penny. Unlike many state-side places, the service charge is included... So it's easy to over tip (after a few cocktails).
My wife and I celebrated our anniversary at Palme D'Or, and we had a very good time! Great food, excellent service, in fantastic surroundings. A walk around this historic building after dinner is just the icing on the cake. Having dinner at Palme D'Or at least once should be mandatory for everyone who visits South Florida, and who enjoys French food.
Took our friends here to treat them to the taste of France with wine pairing 'premier cru' and it never disappoints. Wonderful amazing culinary magic filled our palates with flavor and stomachs with love. Thank you all at Palm d'Or for a dinner masterpiece!
Great food, wonderful staff, good wine list. White fish special appatiser, soft crab special appatiser, lobster bisque all superb. Next we had the filet and the lamb. The lamb was some of the best anywhere! To finish we had the chocolate soufflé which was cooked perfectly. Cancelled reservations at another high end restaurant in town to return tonight.
great food and best service I will definitely recommend this restaurant. Pricey but worth it.
The Palme d'O has found a new and wonderful French Chef. His name is Gregory Pugin most recently at Le Cirque in Las Vegas. At Veritas in New York he earned one Michelin star. He uses deft new touches on all the classic menu items. The seared foie gras comes out with a nice potato foam; the crab ravioli is actually paper thin leaves of hearts of palm over succelent crab meat on top of a ripe round slice of avocado; the sweetbreads are lightly coated in a potato crust and gently fried. The fresh fish and angus beef are beautifully prepared. I am sure the hotel guests will enjoy this new and rarified level of dining. I just hope us Miami regulars can continue to afford it.
We went to the Palme d'Or on the Fourth of July, for a nice dinner and to see the fireworks close by. They had a fixed price dinner ($125 per person) that was quite interesting and pretty good. Portions we a bit small though. We had one drink before dinner at the nearby bar. I brought two bottles of wine from my cellar to have with dinner. Corkage was high, $30 per bottle. All told, including coffee and the automatic 18% gratuity, the bill was over $200 per person! This is probably a once a year restaurant.
Excellent food and very good wines. Best french restaurant of Miami.
I went for Bastille Day, which was a five course menu for $105 BUT the wine pairing was extra- $75 or $95. The $95 was described as smaller and more limited distribution labels, not necessarily better quality. For those who thought five courses was going to be too much food, the maitre d' said, it's two bites. So, at what point do you say, it's TOO MUCH MONEY? The food was good but the menu has changed, and now you see things like sea urchin with foam and other fusion pretentiousness. And, indeed, most courses were two bites beautifully presented on a giant plate. I can no longer justify paying $200 a person for dinner, even if it is a special occasion. If this is on your bucket list, wait until August and go for Miami Spice.
Took our Goddaughter for her first fine dining experience for her 16th birthday and was not disappointed. Attention to service was outstanding. Menu was varied and food was superb. Special details were made to make a birthday memorable!!! Thanks to all at Palme d'Or.
We enjoyed the experience and consider it a special occasion kind of establishment. As foodies, dinner was exceptional.
I really wanted to give my evening at Palme d'Or five stars but the portions were so small I felt I needed to offer my girl friend going to eat somewhere else once we had finished. I believe nouvelle dining is passé. Otherwise it was a superb evening. The maitre d' was a delight.
We selected the 5 course tasting menu with grand cru wine pairing. It was fabulous, very creative, attentive staff, and 3 of the 5 courses we selected contained foie gras (which my girlfriend LOVED!). We went for a special occasion and to experience their new chef and can't wait to return. It was also great to see that they are participating in Miami Spice, so maybe we will be back sooner than we thought! Well worth the drive from Miami Beach.
The Miami Spice Five Course Menu was fantastic at Palme d'Or. It was difficult to choose. Sommelier Cindy made excellent suggestions for wine and champagne for all of us to share during the meal. It was a lovely experience. The only thing we wanted was to add the cheese course, but our waiter misunderstood our request.
Food was elegantly presented. Tried frogs legs for the first time and they were amazing. Five course menu offered great choice for each course, found it difficult to choose. We were running late and didn't want to cancel our reservation, as we were only in town for a few days, but they were very helpful and pushed back our reservation a hour which was great service. So thank you very much Palme d'Or
Its one of the best dining experiences ive ever had in Miami. The miami spice deal was an absolute steal. in fact, Ive alreadymade another reservation for next month when they change their menu for the Miami Spice.
Having dined in many french restaurants, Palme D'or is a true gem for the genre. Here you feel as if you went to Paris for the evening. Location is breathtaking, Maitre'd and staff are impeccable, well mannered and knowledgeable. Wine list is thorough yet not overwhelming and for every price point. Food is top notch and beautifully presented. Highly recommend.
Wonderful experience from beginning to end. Food was excellent. By far the best Miami spice experience I had. Service was amazing and very friendly. We enjoyed people watching and chatting with the sommelier and Patrick the manager. Look forward to a return visit soon. I didn't know the restaurant before but apparently the chef arrived 2 minths ago. Superb cuisine!
I have Gluten intolerance and MSG allergy. Usually waiters turn up their noses and chef's offer up a plain chicken breast to "deal" with these issues. Instead I was able to enjoy most items from the menu SAFELY with nothing but genuine concern for me and that I have a great gastronomic experience. It was my husband's birthday and it was so very special. we took pictures of the food because it was gorgeous and so that we would remember how wonderful it was..but truth be told, the flavors were even more beautiful than the presentations! Thank you!
Patrick is the best maitre-d , he is doing a great job. kudos to the new chef
This restaurant exhales perfection, from the ambiance to the service, the food was absolutely pefectly well served and cooked. We parked on the adjacent lot and walked thru the pool to enter the hotel. The restaurant is very classic, old fashioned style, very charming and chic. There were people of all ages, most couples or business groups. My only complaint is related to the chairs, there are really uncomfortable, they are huge and wide and do not support your back, that feeling was very uncomfortable and made us want to go inmediately after our excelent dinner. We chose the Miami Spice menu, every dish was amazing, for us it was our best experience of the Miami Spice and a night to remember. Congrats to the chef and their staff.
wanted to thank Patrick our Maitre-d such wonderful time, plus kuddos for the new chef se Magnificient
Our party of 5 came in for Miami Spice. We thoroughly enjoyed every moment and every bite. As foodies who are/were "in the biz", we can be picky, but at Palm D'Or there was nothing to complain about. Service was particularly perfect from the moment we walked into the restaurant. Tim and the attendant staff were spot on. The food was spectacular, and thank you chef for the additional amuse- bouches!
We spent the weekend at the Biltmore for or wedding anniversary. Palm d'Or was truly a highlight. This was one of the best meals we had since Paris. Hands down, this is the best French in Florida.
We visit your restaurant for special occasions and are never disappointed. It is elegant and the service outstanding. Enjoyed the crabmeat and artichokes ravioli and the filet mignon was perfect. Dover sole is exquisite. Excellent wine selection. The presentation of the food is amazing and it sets you apart from the rest of the gourmet restaurants.
This was our first visit to celebrate a special birthday. The evening was perfect. The food was outstanding and innovative. The service was attentive and well timed. The entire staff was welcoming and made a special effort to enhance our celebration.
The restaurant is dimly lit with a variety of courses to choose from. The me u is broken down into a 5 course meal for 105 or a 3 course meal for 39. We chose the latter since we weren't hungry. It was absolutely delish! The food was impeccable - beautifully presented and full of flavor. We're definitely coming back for another date night.
We went for Miami spice, but the regular fixed price menu (just over $100) would probably be well worth it and we are likely to try it sometime soon. There were little extras (unannounced courses) built into the dinner. An heirloom tomato glacé was one of them and was one of the yummiest things we tried. Service is impeccable. Overall a great experience and a nice place for a special occasion.
I was given two Miami Spice vouchers from MasterCard and at the last minute, my date couldn't make it. The manager happily agreed to allow me to take his dinner to go as I ate solo. Very generous of them. The food was incredible! I chose the hearts of palm, crab ravioli and the tastes, textures and presentation were amazing. Main course was the prime rib (worth the extra $15) with asparagus and some kind of potato side. All superbly prepared and presented. Pre-dessert (I love the French!) was a blackberry compote with ice cream and a wafer. For the actual dessert, I was disappointed to learn they were not serving the soufflé - but the chocolate dessert they did have was delicious. Highly recommend Palme d'Or and plan to return!
Outstanding food, flavors & service, definetely a repeat visit in the near future
I took my SO to the restaurant, which we've visited many times. It was her birthday and this made it a special occasion, which the staff graciously acknowledged. The big deal, however, is the food - always about food first. Palme D'Or, since the departure of Philipe Ruiz, hasn't had a foodie-grade exec chef, and that's now several years. Gregory Pugin, now the ExChef, seems to perhaps be that replacement. I've had two of his meals thus far, and both, 5-course tastings, have been outstanding, although I had small issues with one plate each time. Otherwise the creativity and quality is spot-on, and one would expect it will only get better. Palme D'Or may be my favorite restaurant in Miami, once again. Good luck to Gregory, Patrick & staff.
Palme d'Or was perfect for our anniversary dinner. A beautiful setting, romantic and with excellent service. The food was very good and i recommend this venue to anyone looking for a memorable experience.
we had a great time the food and the place is outstanding
FROM Patrick, the Maitre d ', to the busboy, the service excelled. The new chef is superb. Pricey but worth every penny.
Very good food in a quiet and confortable palace. I think it was a litteris over priced due to the only two "menu degustacion" options.
Simply wonderful dining experience that met my expectations. It was formal french dining but without the stuffiness. The waitstaff were warm, courteous and attentive, including the maitre d', and the food was spectacular. My favorite was the langoustine appetizer, although every course was delightful. And the petits fours cart was a playful way to end the meal with calvados sorbet served in cones, along with delicious madeleines, macaroons, gelees, truffles, and more. Highly recommend this venue for a special occasion spot, work dinner, or even by yourself (that's how I went and I thoroughly enjoyed myself).
Excellent food, excellent service excellent and beyond
The wait staff were extra attentive and hospitable, particularly the receptionist and the maitre'd. Our waitress was smooth and polished, always a smile. She was very knowledgable and flexible. The atmosphere was very French and serenely beautiful inside with a nice view of the pool, depending upon where you were seated. The maitre'd was sincere, sociable, and accommodating. It was a lovely experience, although very pricey, but it was Thanksgiving.
Always a great place for a special occasion, Palme d'Or has a new young chef, Gregory Pugin, who serves delicious courses with imaginative presentations. They serve only two prix-fixe menus now, nothing a la carte. My wife and I had the 5 course menu which had plenty of tasty dishes. The portions were small but with so many courses, it left us completely satisfied. The service was outstanding as usual. Pricey but worth it!


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subset: commoncrawl


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Wendell Berry's comments on gay marriage last month raised some eyebrows among conservatives. Were his comments a 'Grandpa Simpson moment' or the logical outcome of Porcher presuppositions? Below are snippets of what he said.
On Nature:
"If it can be argued that homosexual marriage is not reproductive and is therefore unnatural and should be forbidden on that account, must we not argue that childless marriages are unnatural and should be annulled?" he asked.
His understanding of nature seems no different from mainstream liberal views here. Patrick Deneen, who no one would accuse of having a simplistic view of nature, has cited Berry's work as having influenced his own outlook. Does Berry's comment above coincide with the notions of nature implicit in his non-fiction and Port William novels?
On Marriage's decline:
"Heterosexual marriage does not need defending," Berry said. "It only needs to be practiced, which is pretty hard to do just now."
"But the difficulty is not assigned to any group of scapegoats," he said. "It is rooted mainly in the values and priorities of our industrial capitalist system in which every one of us is complicit."
Berry is correct that capitalism's primacy on productivity puts pressure on families today in a way that previous generations did not have to endure. But 'mainly'? How does the Sexual Revolution figure into Berry's account of family breakdown?
On Social Conservatives:
"The oddest of the strategies to condemn and isolate homosexuals is to propose that homosexual marriage is opposed to and a threat to heterosexual marriage, as if the marriage market is about to be cornered and monopolized by homosexuals," Berry said. "If this is not industrial capitalist paranoia, it at least follows the pattern of industrial capitalist competitiveness. We must destroy the competition. If somebody else wants what you've got, from money to marriage, you must not hesitate to use the government – small of course – to keep them from getting it."
Berry appears to think Social Conservatives are under some sort of false consciousness. Whatever arguments Social Conservatives purport to make, says Berry, their motives are a product of the capitalist system they support. Like the previous quote, Berry attributes economics as the underlying cause.
If he sees industrial capitalism as being unnatural, then what does he envision as a more 'natural' community? Until his recent comments, I would have thought it was some sort of marriage between social conservatism and environmentalism. How should we interpret his work now or is this a rant not meant to be taken seriously?


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B A+F Facilities: The library is huge and there are hidden floors that are great to study in.
A A+F Facilities: So much green! It's an absolutely beautiful campus and not hard to find people studying outside when it's warm. Everyone is so sweet and there's the whole Southern hospitality matched with the rigorous workload.
C A+F Facilities: It's a really pretty school. There's a good mix of old and new buildings. During the day it is a really fun and comforting environment.
C A+F Facilities: Athletics, the student center, and the dining hall are the three major areas on campus that need improvement. We have a new fitness center, but the main gym and the track and field need some improvement. The dining hall sucks! There are very few and poor vegetarian studies. The student center is okay, but no one can hang out there really because of all of the offices.
B+ A+F Facilities: Student life on campus truly depends of the type of person you are...there's lots of outdoor activities if you enjoy nature and campus center if you enjoy the gossip. Or the dorm room media rooms if you like the staying inside and enjoying the company of others as far as meeting new people.... Any place could turn into a hangout area....
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Written by Sofia Barrera
Agnes Scott College has one of the most beautiful campuses in the country, and the College just doesn't claim the title—it owns it. The College has been ranked for having a beautiful campus on websites like Campus Squeeze and Campus Grotto, and stays well maintained through special grants from alumnae. Alston Campus Center is still fairly new to campus—not necessarily "state-of-the-art"—but definitely well-kept. It's a beautiful work of architecture, with large windows and floating staircases, stone and hardwood floors, and a large entertainment system. Alston is home to Student Life, Intercultural Affairs, Career Planning Office, the post office, Mollie's, Black Cat Café, a small exercise room, conference rooms, and student organization offices. The McCain Library is one of the College's best assets. It is, hands down, the most stunning building on campus—inside and out. McCain holds 200,000 books, and has the capacity to hold 250,000. Although the selection is not as large as a public college or university, students have access to books off campus through a special inter-college cooperation program.
Aside from these architectural gems, the College's athletic center and Alston exercise room could use some work. Woodruff Physical Activities Building could use some updating. At the end of the 2010-2011 school year, Woodruff received a facelift with a new coat of paint and some movement of equipment; however, the equipment itself hasn't been updated for a number of years. The equipment isn't state-of-the-art by any means, but it's perfectly adequate for exercise.
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50 American and Canadian mayors are in Marquette this week for the Great Lakes and St. Lawrence Cities Initiative annual meeting
MARQUETTE -- Mayors from 50 American and Canadian cities are in Marquette this week, along with representatives from several environmental organizations. They're members of the Great Lakes and St. Lawrence Cities Initiative and are meeting to solve problems around the Great Lakes.
This is the tenth annual Cities Initiative Conference. Former Mayor Richard M. Daley of Chicago, the founding member, is the keynote speaker. He praises city mayors over larger political positions.
"Mayors cut all the political parties out if it. We look at the issue and how can we work together," said Mayor Daley.
Mayors from around the Great Lakes packed the Marquette Regional History Center. They spent the day breaking up into panel discussions, covering topics like tourism, climate change, and the success of the Pure Michigan campaign.
Marquette Mayor John DePetro says the conference is an invaluable networking experience.
"Everybody is very friendly and they all have the same mission, and that is to keep the Great Lakes clean and to preserve the shoreline through the whole Great Lakes area," said Mayor DePetro.
The Cities Initiative continues to grow as more mayors sign on. The roster includes 103 mayors total. One new member this year is Mayor Richard Harvey of Nipigon, Ontario near Thunder Bay. He had the longest travel time out of all the mayors. He sailed for 36 hours south on Lake Superior, traveling through cold temperatures and freezing fog, but he says it was worth it and that he's benefiting greatly from networking in and outside the conference.
"Side-note conversations, those are the ones that we really benefit from, make connections and then can follow up to look at how we can improve the environment and improve our economy," said Mayor Harvey.
Mayor Daley says that it's the mayors that are the leaders in improving the economy and environment of the Great Lakes.
"The power has been the mayors in Canada and the United States that are passionate and committed about the Great Lakes," Mayor Daley said.
The conference wraps up Friday with an informational tour around the Marquette area. Next year's conference will take place in Thunder Bay, Ontario.
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Following an f-bomb during the live Super Bowl broadcast, CBS cannot afford to risk another obscene moment at the Grammy Awards. The network's legal department drafted a harshly worded memo detailing inappropriate attire. CBS declares side boob, female genitalia, and butt crack "unacceptable for broadcast."
Here's the laundry list of body parts CBS has warned Grammy performers and presenters to keep completely covered: "Please avoid exposing bare fleshy under curves of the buttocks and buttock crack. Bare sides or under curvature of the breasts is also problematic. Please avoid sheer see-through clothing that could possibly expose female breast nipples. Please be sure the genital region is adequately covered so that there is no visible 'puffy' bare skin exposure."
The Angles:
- Recent offenders have been Lady Gaga, Jennifer Lopez, Pink, and Toni Braxton (pictured).
- There's nothing about guys going shirtless while performing? Crotch-grabbing still allowed?
- The broadcast is run on a delay so that offensive and foul language can be edited out.
- Grammy attire is relatively tame as compared to what people wear to the MTV award shows.


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la experiencia del latino emigrante | la experiencia del latino emigrante
Cesar Chavez is known as one of America's greatest civil rights leaders. When he led a 340-mile peaceful protest march through California, he ignited a cause and improved the lives of thousands of migrant farmworkers. But Cesar wasn't always a leader. As a boy, he was shy and teased at school. His...
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Omelle Estella Apron Pumps
The Omelle's Estella Apron Pumps ($284) are pretty unique looking for a shoe with a muted color and very minimal accents. The designers have combined elements of a boot, pumps and sandals to create a pair of shoes that forces you to look at it from all angles. If you quickly look at the Estella Apron Pumps from the front, you could mistakenly think there is a back to them as though they were a pair of open toed booties. But then from the side, it looks more like a pump with a very tall vamp. If you view from the back you're able to see an ankle strap which is usually seen with sandals. Needless to say, this shoe has many unexpected qualities to it. One of my favorite qualities is the deep chocolate brown cone heel. It's slightly angled in with a small darkened silver metal inset. As an added bonus, with your purchase you receive a pair of honeycomb knit stirrup socks that you can wear with your new shoes.


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- Details
More Details - Emerica The Reynolds Low skate shoe.
- Low-profile skate shoe.
- Andrew Reynolds pro model skate shoe.
- Black suede upper.
- Lightweight cupsole contruction in white.
- Grey 3M reflective perforated material.
- Medial mesh "Cold Air Intake" technology.
- Gold accented eyelet and logo on tongue.
- Solid upper panel covers toe and ollie area.
- G6 High-rebound foam footbed for support and comfort.
- Triangle tread gum bottom.
- Emerica Reynolds logo at tongue.
- Imported.
- Reviews
- Tag It


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McColl 4205CB #3490Chapel Hill, NC27599-3490
email@example.com office: (919) 962-3197 http://www.kenan-flagler.unc.edu/~/media/Files/faculty/cv/accounting/douglas-shackelford-cv.pdf
Douglas Shackelford addresses taxes and business strategy in his research and teaching. His current areas of interest include the effects of shareholder taxes on equity prices, the taxation of multinationals and the disclosure of corporate tax information.
He is associate dean of the new MBA@UNC, the Meade H. Willis Distinguished Professor of Taxation and director of the UNC Tax Center.
Dr. Shackelford is a research associate in public economics at the National Bureau of Economic Research in Cambridge, Mass. He has published widely in accounting, economics, finance and law journals.
He has held visiting faculty positions at Stanford University, Universiteit Maastricht in the Netherlands and Oxford University.
A CPA, he was a senior tax consultant with Arthur Andersen in Boston and Greensboro from 1981-85.
He received his PhD from the University of Michigan and his BS from UNC-Chapel Hill.


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Previous: Prince + M.I.A. | Track reviews
Autre Ne Veut + Henry Wagons featuring Alison Mosshart | Track reviews
New Romanticism reimagined. Untamed Americana from an Australian.
Published: February 21, 2013
"Unwelcome Company"
Henry Wagons featuring Alison Mosshart
There's a distinct showmanship to Henry Wagons's rich voice, which immediately calls to mind the decisive baritone of fellow Australian Nick Cave, though Wagons is drawn to a more rugged strain of Americana. "Unwelcome Company" teams him with a winner in Alison Mosshart, working in a more uninhibited mode than we've heard from her in the Kills or the Dead Weather. Here she's wild, unleashing a growl that's both menacing and seductive. Meanwhile, this sand-swept ripper sounds as if it should be scoring a spaghetti Western; soaring choruses conjure the image of Mosshart and the Melbourne crooner atop galloping horses. "Everywhere I go they follow me," rumbles Wagons, whose name is apt—this rousing duet sounds as if he should be pulling into a saloon on one.
Henry Wagons plays the Empty Bottle Monday 25.
Previous: Prince + M.I.A. | Track reviews


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In the mid-1980s, TSR published a number of games that made use of a color-coded chart to resolve character actions. The best known of these is of course Marvel Superheroes, but the chart also turned up in the third edition of Gamma World among others. One of those others was Conan, a game that many consider an underappreciated gem: compact, fast-moving, easy and fun. In the spirit of the d20 SRD, these pages were created to make the Conan rules, stripped of their franchise-related elements, available for play once again.
Oddly enough, now that Conan Properties, Inc. has declined to renew Mongoose Publishing's exclusive license to publish Conan-related materials it has been suggested in all seriousness that ZeFRS would make a good stopgap gaming solution until a new holder emerges. I consider this a tribute to all the effort the members of the ZeFRS collective have put in as well as to the rules as they appeared originally.
The rules were written by Dave "Zeb" Cook, so they are collectively referred to in this document as Zeb's Fantasy Roleplaying System, or ZeFRS.
Got questions, comments, complaints, or a bright idea? Head over to the ZeFRS Discussion Boards or contact me directly.
Some pages have a few transcriber's notes on them, which appear as grey boxes at the bottom of the page. Those won't appear on paper if you choose to print the page.
Table of Contents
The Original Rules
- Characters
- Talents and Weaknesses
- Combat
- Movement
- Hazards
- Magic
- Life in a Sword-and-Sorcery World
- Improvement and Ultimate Goals
- ZeFRS Rule Book (PDF)
New Material
- It's here at last: Legends of Steel: ZeFRS Edition has arrived! Trample the kingdoms of Erisa, Evil DM Productions' smash hit campaign setting, using the ZeFRS rules. Includes creatures and characters not found in any other Legends of Steel publication.
- Ou, si vous préférez, piétinez les royaumes de l'âge hyborien en français. Philippe Tromeur vous propose Les aventures cimmériennes. (For the anglophones in the house, that's a French version of the main rules, REH's "Hyborian Age" and "Tower of the Elephant", plus a brand new adventure. Le tout sans couvercle moche.)
- ZeFRS Rule Book - complete rules, chart and character folio in one PDF file, courtesy of The Grey Elf
- The ZeFRS Companion
- The original rules and the Companion in one PDF.
- Got a Kindle? How about a .MOBI version of the combined rules?
- You can buy a hard copy of the combined ZeFRS rules from Lulu at cost.
- Alternatively, you can get one from Amazon if Lulu's shipping rates give you heartburn.
- Don't like point-buy systems? Here's a random ZeFRS character generation system by Chris Kutalik.
- The Resolution Chart (also available in a PDF version)
- A Rogues' Gallery
- Character Folio (special thanks to Max from RPG.net)
- GM Screen by Adam Leisemann
- Hyborian Character Creation by Tim Mercado, a quick way to generate characters with nation-specific Hyborian flavor. Inspired in part by Chris Kutalik's random ZeFRS character generator
- ZeFRS Discussion Boards
For Do-It-Yourselfers
Want to change the layout, trim out sections you don't want to use, or use the ZeFRS ruleset as a basis for your own homebrew? Feel free. Here are RTF (Rich Text File) or Word versions of:
- the ZeFRS Core Rules and
- the ZeFRS Companion
- the resolution chart
- a roll-over version of the resolution chart
Special thanks go to everyone on RPG.net who showed and is showing such enthusiasm for this effort, especially:
- Drake2000, for getting the ball rolling with his tale of how much he and his wife enjoyed an ad lib game using the original boxed set
- E.T. Smith, for generously sending copies of two of the three published adventures for this system, and for reliably spotting when my mind has been wandering
- The Grey Elf, for advice on how not to end up doing time for copyright infringement, plus a masterful conversion of these web pages to a handy PDF document
- The Evil DM, for encouragement and for setting up the ZeFRS discussion boards.
- Max, for preparing the character folio
- Münch, artikid, Marius, and a select group of long-dead artists for illustrations
- hive_mind, Harmast, Insect King, blu_sponge, DMAndrew, MountZionRyan, Äkräs, hatheg-kla, Harmast, Vagabond, Christopher V. Brady, and others for their interest and eagerness to chip in and expand the system to the whole canon of Sword-and-Sorcery literature
- Spinachcat, whose hat of charts know no limit, for spurring the search for an alternate success formula
A special, agog fanboy thanks goes out to the man himself, Dave Cook, who gave this project his blessing.


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In Brief
- Human beings at large differ in how sensitive they are to pain. Much of the variation is apparently random. But gender matters. Women tend to hurt more than men do. Ethnicity can also interface with ache; some ethnic groups are more tolerant of discomfort than others are.
- In the past few years researchers have begun unraveling the genetic roots of these differences. They are also pinpointing social, cultural and psychological components that play parts in pain sensitivity.
- Assessing patients' vulnerability to anguish may be essential to accurately judging the severity of their condition. It is also critical to deciding how to treat individuals' pain. Revealing the molecular causes of individual variation in pain perception is already providing potential targets for novel pain medications.
More In This Article
MIND on Pain: When Pain Lingers
MIND on Pain: The Psychology of Pain
One day as a child Billy Smith (not his real name), a resident of Newfoundland, could not take off his shoe. No amount of twisting or tugging would loosen its grip on his foot. The reason for his struggle eventually surfaced: a nail had pierced the sole and entered Smith's flesh, tightly binding the two. Removing the nail freed the foot, but solving that problem only underscored a bigger one: Smith had not noticed.
Smith is among a tiny cluster of people, fewer than 30 in the world, who harbor a genetic quirk that renders them incapable of perceiving pain. "These humans are completely healthy, of normal intelligence, but don't know what pain is," says clinical geneticist C. Geoffrey Woods, who studied a group of such patients from northern Pakistan. They can sense touch, heat, vibration and their body's position in space. Yet for them, root canals are painless, as are falls, fires and whacks on the head with a baseball bat. One woman with so-called congenital indifference to pain (CIP) delivered a baby without discomfort.


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No Pain Life Gain: Learn about anti-inflammatory foods from physical therapist Allison Suran; registration requested; free; 5:30-6:30 p.m. Monday; Healing Bridge Physical Therapy, 404 N.E. Penn Ave., Bend; www.healingbridge.com or 541-318-7041.
Starting the Conversation: Learn about Medicare supplements, home health, continuum of care and more; free; 1-4 p.m. March 19; Bend Senior Center, 1600 S.E. Reed Market Road; 541-388-1133.
Social Security — Navigating the Application Process: Francine Marsh discusses the Social Security application process, hosted by the National Alliance on Mental Illness Central Oregon; free; 7-9 p.m. Tuesday; St. Charles Medical Center, conference room D, 2500 N.E. Neff Road, Bend; www.namicentraloregon.org.
Women, Stress and Hormones: Learn about energy medicine as a self-help technique to balance hormones from Gail Jett; $35; 9 a.m.-1 p.m. March 23; Central Oregon Community College, Chandler Lab Building, Room 301, 1027 N.W. Trenton Ave., Bend; www.advancedhealingenergetics.com.


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by Stuart Banner, reviewed by Richard M. Frank | November 2012
American Property: A History of How, Why, and What We Own by Stuart Banner Harvard University Press, 384 pages, $29.95, hardcover
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I whipped up a triple batch of waffles before dinner tonight.
While I know that some people like pancakes and waffles fresh, I've found it's so much more convenient to make a big batch of waffles and then freeze them for breakfasts later in the month.
And it's so much cheaper than paying for frozen waffles!
Plus, while the waffle iron is baking one waffle, you can be doing other things in the kitchen — cleaning, baking something else, or even getting some blogging done, like I did today! Waffles are a great multi-tasking project since you have about 1.5 minutes in between each waffle to get something else done.
{Yes, can you tell I'm Type A that I think like this? My apologies to those of you who are Type Z and don't get excited over the long list of possibilities you can dream up to accomplish while baking waffles! }
Here's our favorite whole-wheat waffle recipe, adapted from the Better Homes and Gardens cookbook – a cookbook I think every woman should own!
Homemade Freezer-Friendly Waffles
Makes 6 Belgian waffles
- 1 3/4 cups flour (whole-wheat, white, or a mixture of both)
- 2 Tablespoons sugar (or raw sugar)
- 1 Tablespoon baking powder
- 2 eggs
- 1 3/4 cup milk (You can use half milk/half water, if you prefer.)
- 1/2 cup oil or melted butter
- 1 teaspoon vanilla
Mix together dry ingredients in one bowl. Lightly beat together wet ingredients in another. Add egg mixture to dry ingredients and stir just until moistened. Pour batter onto lightly-oiled or buttered waffle iron and bake until done.
To freeze: Let cool and stick 4-6 waffles in a freezer bag. Remove air and seal.
To thaw: Pull desired number of waffles out of the freezer and heat in the microwave, in a toaster oven, or in the oven.
Did you do any freezer cooking today? If so, I'd love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.
Other posts in the 4 Weeks to Fill Your Freezer series
- 4 Weeks to Fill Your Freezer: Week #1 Breakfast Freezer Foods Plan + Shopping List
- 4 Weeks to Fill Your Freezer: Banana Bread (Day 1)
- 4 Weeks to Fill Your Freezer: Cinnamon Rolls (Day 2)
- 4 Weeks to Fill Your Freezer: Waffles (Day 3)
- 4 Weeks to Fill Your Freezer: Baked Oatmeal (Day 4)
- 4 Weeks to Fill Your Freezer: Week #2 Freezer-Friendly Lunch Recipes + Shopping List
- 4 Weeks to Fill Your Freezer: Homemade Baking Mix (Day 5)
- 4 Weeks to Fill Your Freezer: Peanut Butter & Jelly Sandwiches (Day 6)
- 4 Weeks to Fill Your Freezer: Brown Bag Burritos (Day 7)
- 4 Weeks to Fill Your Freezer: Homemade Pizza Pockets (Day 8)
- Freezer-Friendly Ham & Cheese Pockets
- 4 Weeks to Fill Your Freezer: Week #3 Freezer-Friendly Dinners + Shopping List
- 4 Weeks to Fill Your Freezer: Southwest Roll-ups (Day 10)
- Freezer-Friendly Barbecued Meatballs
- 4 Weeks to Fill Your Freezer: Lasagna Casserole (Day 12)
- Freezer-Friendly Homemade Pizza Dough
- Chicken Broccoli Rice Casserole
- 4 Weeks to Fill Your Freezer: Week #4 Freezer-Friendly Snacks & Desserts + Shopping List
- 4 Weeks to Fill Your Freezer: Italian Chicken (Day 15)
- 4 Weeks to Fill Your Freezer: Chocolate Chip Cookie Dough (Day 16)
- 4 Weeks to Fill Your Freezer: Easy Morning Glory Muffins (Day 17)
- 4 Weeks to Fill Your Freezer: Homemade Energy Bites (Day 18)
- 4 Weeks to Fill Your Freezer: Pumpkin Chocolate Chip Muffins (Day 19)
- 4 Weeks to Fill Your Freezer: Freezer-Friendly Chocolate Banana Bread (Day 20)
Subscribe for free email updates from Money Saving Mom® and get my Guide to Freezer Cooking for free!
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May 03, 2012 at 10:24 pm
I do not have a waffle iron so I did not do waffles. Instead, I made more banana bread and homemade granola. I only made 2 loaves that are small and a big batch of granola. For some reason I feel like I am not able to do as much since I do not own a bread maker or waffle iron. I had to skip those items. I guess my day was like yours yesterday, I'm blah today but did do something. I needed to use up my bananas and last of the flour.
May 03, 2012 at 10:30 pm
Ha ha, I've been trying to take advantage of those small minutes in between doing things, for example like quickly folding some laundry while making soup today. It really helps my productivity with having to take care of our two small children as well, since there aren't that many big chunks of time during the day.
May 03, 2012 at 10:30 pm
Your freezer cooking sessions always make me smile–since what you make for extras for 2 more days is what I make for my family for one day. When it comes to waffles, I've found that having 2 waffle irons is a huge help to getting breakfast to the table on time.
I LOVE the other things that I can do while cooking waffles. My laundry room is off the kitchen, so that is a big help, too! I usually use that time to do laundry and to start some soup for lunch.
May 03, 2012 at 10:35 pm
I don't doubt it — since I used to cook for nine people growing up! It's been a weird adjustment how far food goes around here when there aren't multiple hungry teenagers eating.
Two waffle irons is a good idea! We always did pancakes *and* waffles growing up because that way we could cook a bunch at once instead of waiting for 15-20 waffles to cook for breakfast or dinner!
May 04, 2012 at 09:44 am
@ Brandy. I made your recipe for cranberry and almond granola. The product is wonderful. Thank you for sharing.
Congratulations on the new baby to you, your husband, and family.
May 03, 2012 at 10:35 pm
May 03, 2012 at 10:31 pm
Did you use the 1/2 c oil or butter? Did you sub it for anthing healthy?
May 03, 2012 at 10:40 pm
I used butter. But I have used applesauce or other pureed veggies/fruits in the past. It works best if you use half butter/half puree.
May 03, 2012 at 10:40 pm
I've tried applesauce in my waffles, and they didn't turn out. You need a real fat here, and both butter and oil are healthy choices – better than processed margarine, at least.
I'm not afraid of a little ol' butter!
May 04, 2012 at 01:07 pm
I did it with oil and they turned out very good.
May 06, 2012 at 10:49 pm
We love coconut oil in waffles and pancakes. It gives a wonderful flavor!
May 03, 2012 at 10:40 pm
May 03, 2012 at 10:31 pm
I have a waffle maker and have never used it. I can't wait to try your recipe! Crystal, you've inspired me to make my own
May 03, 2012 at 10:36 pm
Sure, I love pancakes and waffles fresh. But I think there's a distinct difference between a homemade pancake or waffle that is frozen versus storebought.
I do this every week on Sunday – we take it easy (since we go to Mass Saturday night), make a nice breakfast, let the kids run around in their jammies, talk about church, and I crank out pancakes, waffles, or french toast for the freezer. Since my son goes to preschool 3 days a week, and he'll be starting summer playground 5 days a week in about a month, things like this are a Godsend. I love knowing he's stuffed full before school starts
And anyway, they also make a quick snack for the car for my 2.5 year old – she loves frozen waffles. Don't ask me why…but if they have a bit of crunch to them, she eats them.
May 03, 2012 at 10:37 pm
I have your recipe posted inside my 'baking cabinet'. I love it! I double or triple it. (And I have to use 2 irons too Brandy!;)
Sometimes I sub out 1/4 cup of flour for cocoa
Mmm- Chocolate Waffles! -
May 03, 2012 at 10:38 pm
I also think there are a lot of things to get done while I wait for the waffle iron to beep =)
May 04, 2012 at 06:47 am
You guys all must have Belgian waffle makers. Mine makes the thin ones like Waffle House (per my husbands request). As soon as it's warmed up, it beeps 20 seconds after I put the waffle in.
May 04, 2012 at 08:32 am
LOL! You would have to be SERIOUSLY type A to get anything done in those 20 seconds!!
(I consider myself type A-. I can get stuff done, but I'm happy to let it slide, too.)
May 04, 2012 at 11:23 am
I tried the first couple: Put in batter, close, go put up oil, get out waffle, put in batter, close, go put up baking powder….oh the heck with it. I just ended up watching. I'd say I'm a type A- too!
When I got married at the age of 23, I was gifted a family sized waffle maker. It made 6 waffles at a time. It was so bulky I sold it in a yard sale years ago. I still wish I had that thing. Doing one at a time stinks!-
May 04, 2012 at 02:25 pm
I got a waffle maker for a wedding present 5 years ago. I seriously just pulled it out of the box for the first time just for this! Can't tell you how many times I was going to sell it!
May 04, 2012 at 02:25 pm
May 04, 2012 at 11:23 am
May 04, 2012 at 08:32 am
May 04, 2012 at 06:47 am
May 03, 2012 at 10:39 pm
I had *planned* to make a big batch of meatballs today, some for dinner and the rest for the freezer. I went to start them this afternoon and remembered I used all the eggs for breakfast this morning. Oops! So, hubby brought home pizza, and I'm making the meatballs tomorrow. Some days are like that!
May 03, 2012 at 10:45 pm
Okay, how did you get that trippy picture of the computer behind the bowl and waffle iron, with the same picture on the computer screen? Had you taken the picture of the waffle iron and bowl and put it in a previous post? Is it just me or is that plain neat? (It's way past my bedtime. That's probably most of it.)
Loooooong day here with three sick children and an already tired mama. But I pushed through and ended up with four loaves of bread baked by the end of the day! I even ended up mixing some whole wheat flour into the second batch, so they're a little healthier. We're still working our way into the whole wheat thing.
Even though I'm not following exactly along, it feels great to be ahead on my baking and know that I'll have bread through Monday without having to think about it.
May 04, 2012 at 07:29 am
It was actually this post: http://moneysavingmom.com/2009/01/baking-day-part-3-2.html
Same bowl, same waffle iron, same recipe, but a post from over three years ago! I guess some things don't change much over the years.
May 04, 2012 at 12:09 pm
Awesome! As we say here in the South, "Don't fix what ain't broken."
May 04, 2012 at 12:09 pm
May 04, 2012 at 07:29 am
May 03, 2012 at 10:47 pm
This morning, I started the bread machine for your cinnamon rolls. Then I made your baked oatmeal for the children for breakfast. They really liked it. One of my children said, "I can taste a tiny bit of cookie in it."
While the oatmeal was baking, I mixed up a double batch of your banana bread. When the baked oatmeal came out of the oven, the banana bread went into the oven. While the banana bread was baking, I mixed up your waffle batter and then made pancakes with it as I do not have a waffle iron.
Next to go in the oven was the cinnamon rolls. I used all whole wheat flour. They were a bit heavy. I think I should do something different next time.
May 03, 2012 at 10:59 pm
Try half while wheat pastry flour. Whole wheat pastry flour is much lighter than regular whole wheat and it's great for baking. I've made pancakes out if all while wheat pastry flour and they were great.
May 03, 2012 at 11:00 pm
*whole wheat
May 03, 2012 at 11:00 pm
May 03, 2012 at 10:59 pm
May 03, 2012 at 10:56 pm
I did the banana bread as muffins & the whole wheat chocolate chip pancakes from your freezer recipe list. The muffins were amazing! The pancakes tasted eggy to me, any suggestions? I double checked the recipe, not sure what I did to them. They aren't bad, just different. I didn't do any cooking yesterday, so it was great to get caught up.
May 03, 2012 at 11:10 pm
Today we made our waffles while we were eating lunch. We usually eat pancakes or waffles every weekend it will be nice having some in the freezer for when my son wants waffles. Since my kids and husband are allergic to milk we can't buy the pre-made ones from the store.
Donna's comment about adding cocoa powder is a great idea. I will have to give it a try next time. -
May 03, 2012 at 11:21 pm
we make pancakes (from scratch cuz it is WAY easy and even cheaper than pancake mix) and we usually put pumpkin puree, bananas, or applesauce in too – we make a ton and freeze – the kids love having pancakes for breakfast and it is super cheap!
we also started making our own whole wheat tortillas – they are only a couple dollars to buy a bag – but considering how many my kids eat it was a good investment in time to learn to make them – they cost like a penny to make but about 20 cents each premade – so silly but it is going to help us save $5 – $10 a month – and we are working on our baby steps right now – going towards baby step 4 right now!
May 03, 2012 at 11:40 pm
I bet the homemade ones are healthier too! The store bought ones have so many "extra" ingredients. But they are something I still haven't attempted, how much time do they take?
May 04, 2012 at 12:29 am
totally! we made them with whole wheat flour too! here is the recipe we used
it was not super time consuming – honestly my hubby made them while I made chocolate chip muffins – so i didnt personally make them – but i watched him make them – maybe an hour and he made about 4 dozen! We froze more than half of them – we are now using the ones that were frozen and they defrost perfectly. our kids like them, we like them – texture is totally normal. My hubby was making them for the first time so an hour is probably the most time it would take – I bet we could make them even faster – but making them all at the same time was great and it saves quite a bit of money AND tortillas are flat – they take up hardly any space at all in the freezer!
May 04, 2012 at 12:29 am
May 03, 2012 at 11:40 pm
May 03, 2012 at 11:22 pm
I have made many of your recipes in the past and never had any we didn't enjoy but recently I have had to go gluten free. I know one of your children has this challenge and I wonder if you do freezer cooking sessions for her and which recipes you've frozen successfully? Are there any that didn't freeze well?
May 03, 2012 at 11:37 pm
I suppose I am also Type A, I use waffle making day to sort through all my paper clutter. I have also added "extra waffle iron" to my yard sale wants list for this year, so that I can plug in 2 waffle irons in side by side and get the job done in half the time. I have ample storage area for 2 so why not!
May 03, 2012 at 11:40 pm
I find it amusing that in that first picture… the set up you have in that recipe that's pulled up on the screen looks almost the exactly same as the current set up on the counter. Waffle iron in the same place, spoon positioned in the same bowl the same way. Aside from the black utensil, it looks like an identical image.
Sorry, I just couldn't resist giving you a hard time about that.
May 03, 2012 at 11:42 pm
I made the cinnamon rolls today.They turned out great and so easy with the bread machine. I used white whole wheat.
May 04, 2012 at 12:04 am
When I have made a triple or quadruple batch of waffles, gone through that work of making them and freezing them….they are gone in one breakfast. It is quite the let down! = ) I found though if I divide things up and place in different places in the freezer, they last longer!
This is life with 5 males in the house!-
May 04, 2012 at 12:28 am
I second that! A triple batch would be gobbled up by my family in no time. There are never enough left to freeze.
May 04, 2012 at 07:15 am
That is too funny about dividing things up and putting them in different parts of the freezer! Maybe we need to do that with ice cream and brownies at our house.
May 04, 2012 at 12:28 am
May 04, 2012 at 05:22 am
I use Alton Brown's reciepe for fluffy whole wheat pancakes but use it to make waffles instead. How do you reheat your waffles?
May 04, 2012 at 11:06 am
You can reheat them in the toaster. They come out great.
May 04, 2012 at 11:06 am
May 04, 2012 at 05:42 am
Your recipe is very similar to mine but I love the idea of vanilla so I'll be adding that next time!!!
May 04, 2012 at 06:06 am
I make a quadruple batch of whole wheat waffles or pancakes every weekend. Instead of having a separate freezer cooking session, I just do it at breakfast. My kids will then eat them during the week; however, they don't last long! My teenaged son and my two preteen girls eat like a pack of ravenous wolves!
May 04, 2012 at 06:36 am
Any suggestions for a good (but not expensive) waffle iron? (We were given one for Christmas a couple years ago while my husband was unemployed, but when we learned it was $80 we grabbed that gift receipt and headed to the store to return it for store credit and bought some much needed items instead!)
May 04, 2012 at 08:10 am
I just bought the basic $10 one from Walmart or Target and have been using it for about a year now. It's no deluxe but it gets the job done! I didn't want to invest in a more expensive one until I knew we would actually use it!
May 04, 2012 at 05:27 pm
Thrift stores have them all the time, and really nice ones! I am sure people get them as gifts but instead of returning them, eventually just end up as a donation to the thrift store.
May 04, 2012 at 07:38 pm
If you can find one, try and get one with plates that you can remove and flip over to a flat side. My waffle iron (a Black & Decker that my husband won at work) makes large square waffles with four sections, but the great thing about it is that you can lay it flat, flip over the plates and it is now a griddle. I use it to make pancakes. I can cook 8 pancakes at once! I never had a waffle iron until 2 years ago and now I use it every Saturday for waffles or pancakes.
May 04, 2012 at 08:10 am
May 04, 2012 at 07:03 am
This maybe a dumb question, but whats the best way to heat them up? we don't like them in the microwave, and the belgin waffles don't fit in our toaster, and we don't have a toaster oven.
May 04, 2012 at 07:13 am
You can warm them in the oven — I'd let them thaw some first so that they don't get too crispy in the oven.
May 04, 2012 at 09:53 pm
When I am making waffles for the freezer, I undercook them slightly. To reheat, I just put them back into the waffle iron on a low setting. This crisps them up a bit and doesn't take very long. I think it would work even if your iron has no settings. Just don't overdo the reheat or they might get too crisp. I like to make a double batch at breakfast, eat fresh ones that day, and freeze the rest.
May 04, 2012 at 07:13 am
May 04, 2012 at 07:05 am
Since I made waffles on Wednesday, I made Apple Muffins yesterday.
I haven't set down and calculated all my ingredients but I would guess that it is definitely cheaper to make my waffles homemade. I like to make them every once in a while and stick them in the freezer. Especially since I have a child who is allergic to milk and getting a box of non-dairy waffles is not cheap. The best price I have ever gotten was $2.50 for a box of 6, that was with a sale and coupon.
May 04, 2012 at 07:29 am
I put 2 meatloaves in the freezer. I mix them up and freeze them uncooked. The day before I want to use it I move it from the freezer to the refrigerator and it thaws in time to bake it for dinner the next night. My family will not eat reheated pancakes or waffles so it is a waste of my time. I have 4 waffle irons and can really crank out the waffles when the kids and grandkids come home.
May 04, 2012 at 07:42 am
When using the raw sugar, do you have to let the batter sit so it will dissolve completely? I've been wanting to try using raw sugar for recipes since I found out I can buy it in bulk locally, but I've heard that it can leave baked goods grainy/crunchy. Would love to hear more ways you use raw sugar in general!
May 04, 2012 at 07:44 am
I woke up yesterday morning and saw your post on freezer cooking and was really excited since I was going to be home all day! Since I had missed days 1 and 2 I did both of those and on Monday I had made the kids rainbow pancakes and froze a bunch of them so I counted that for Thursdays! So now I have 1 loaf of banana bread (we ate the other) and 1 batch of cinnamon rolls in the freezer! (we ate the other batch for breakfast today!) Thanks for getting me off the video games to put food in my freezer!
May 04, 2012 at 07:52 am
Thanks for this series! I'm expecting baby 3 soon and need to start freezing ahead.
May 04, 2012 at 07:52 am
Love it! Moms have to be queens of multitasking don't we? Even if it's trying to do something for 1.5 minutes between batches of waffles!
May 04, 2012 at 08:07 am
Does anyone know of a good waffle maker that makes "eggo" size waffles? I have a fun heart waffle maker, but these waffles don't reheat in the toaster. I don't usually have leftovers (3 hungry boys!), but would love to stock my freezer with homemade eggos. My boys can go through a box of those in one morning / snack. :-/
May 04, 2012 at 09:46 am
Two of my waffle irons are this model http://www.amazon.com/Black-Decker-G48TD-Grill-Waffle/dp/B000063XH7/ref=sr_1_1?ie=UTF8&qid=1336142643&sr=8-1
It makes a large rectangular waffle that when cut into the four individual waffles would be roughly Eggo size but square. I've had these waffles irons for more than 20 years and they are my favorite ones out of my four. -
May 04, 2012 at 10:25 am
I have a 3 in 1 grill I got from JC Penneys (sandwhich maker, waffle iron, george formeman type grill). The waffle inserts make square waffles that fit perfectly into my toaster.
May 04, 2012 at 09:46 am
May 04, 2012 at 08:18 am
Does it matter what kind of oil I use?
May 04, 2012 at 08:23 am
Thank you so much for the recipe this is going to be my first attempt at freezing breakfast food. On average how long does it last in the freezer?
May 04, 2012 at 08:25 am
I made some yummy waffles. I decided to use almond milk and almond extract. My husband said it was a little too much, but 2 of my kids ate them very well. My oldest daughter didn't like them at all. I think next time I just won't use the extract. I also did half water and half almond milk. Thanks Crystal for challenging us in freezer cooking. I have enjoyed it so far!
May 04, 2012 at 08:33 am
If you like your reheated, frozen waffles a little crunchy, toast them, flip over & toast again, to heat through. I like them that way. My son likes them soft, so he reheats his in the microwave.
May 04, 2012 at 08:36 am
I love my Better Homes and Gardens Cookbook, too. I also have my mom's edition from 1951. I have many memories of making things from that cookbook.
May 04, 2012 at 08:43 am
I don't have a lot of room in my freezer so I am trying other things this month, too. Yesterday, I made homemade yogurt. YUM!! I am enjoying this series and going to try new things like putting whole wheat in my waffles and making homemade tortillas. Great ideas!!
May 04, 2012 at 08:50 am
I made waffles a long time ago ( at least 7 years ago!) . What I didn't like about it was how hard it was to clean the waffle iron. Do you have a special kind or something that you use to keep the batter from sticking making it hard to clean? I totally want to try it again though!
May 04, 2012 at 09:38 am
The secret to an easy to clean up waffle iron is to never wash it. I spray with PAM for grilling because it is made for higher temps and mine never sticks. I just wipe down the outside and pick out any bits of cooked batter and put it away. Washing it is a sure way for it to stick!
May 04, 2012 at 09:38 am
May 04, 2012 at 09:07 am
I just wanted to say Thank you for giving me the jump start I much needed. I've never freezer cooked before or even meal planned and I'm finding this series very helpful!!!
Would you use buttermilk in this recipe at all in place of milk?-
May 04, 2012 at 09:13 am
You could use buttermilk. Let me know if you try it and how they turn out.
May 04, 2012 at 11:21 am
I have been using this recipe for a while, I use only whole wheat flour and home cultured buttermilk. I sub flaxseed for egg due to egg allergy and they do come out very good.
May 04, 2012 at 11:21 am
May 04, 2012 at 09:13 am
May 04, 2012 at 09:10 am
Does this recipe make good pancakes? Do you have to do anything different?
I made the cinnamon rolls yesterday. I froze all but 5. I served the 5 up for dessert and after the forks scraped the plates all I heard was complaining that I had frozen the rest! It's apparently a good thing I did or they'd be gone by now! -
May 04, 2012 at 10:13 am
I am posting this comment as I am waiting for my waffle maker to beep =) by the way – these are the most tastiest waffles ever =) Also I have made the banana bread and I managed to freeze one (one is mysteriously missing) There were crumbs all over the counter and a few happy ppl around here.
May 09, 2012 at 08:46 am
Lol, that gave me a giggle!
May 09, 2012 at 08:46 am
May 04, 2012 at 10:28 am
Yes! I made a double batch of pancakes and a big batch of taco seasoning-not for the freezer, just to have on hand so I don't have to mix it up every time I make something mexican!
Wednesday, my daughter and I made a loaf of banana bread and some whole wheat chocolate chip muffins (her request.)
May 04, 2012 at 10:39 am
"…the Better Homes and Gardens cookbook – a cookbook I think every woman should own!"
Off-topic, but I read this sentence and thought, "Oh nooooooo" because the idea of having a cookbook of my own is horrible to me! I despise cooking. I prepare food every day for myself and my son– warming up a bowl of oatmeal and adding toppings, putting together salads, sandwiches, etc.– but my husband does all the REAL cooking. And thank goodness he enjoys it!!!!
May 04, 2012 at 07:26 pm
Same thought here- don't forget the Dads/men who do the cooking in their homes
May 04, 2012 at 07:26 pm
May 04, 2012 at 10:48 am
I finally got something made! I took Crystal's banana bread recipe and made it into muffins. I substituted a 1/3 of a cup flax meal for a 1/3 of a cup of the flour. I used all whole wheat flour, coconut oil, and I used coconut milk for the milk. I also added a bag of Enjoy Life mini chocolate chips. The kids loved them! The bread recipe made almost 4 dozen muffins!
May 04, 2012 at 11:17 am
Can I ask….what kind of waffle maker you have? I have a cheap one that does not make the best waffles. We are making it work for now, but I would like to replace it soon.
Thanks!! -
May 04, 2012 at 11:19 am
I made a double batch of these Wednesday afternoon. We ate part of them this morning. They were beyond delicious especially with whipped cream and strawberries. I have noticed since I started cooking from scratch that the most things made from boxed mixes just taste awful.
May 04, 2012 at 11:27 am
I agree that the Better Homes & Gardens cookbook is a winner and would recommend it highly. A beginning cook can learn a lot: from cuts of meat and what they should look like to how to apply a seasoning rub. The directions are very clear in explaining steps and I feel confident to try recipes and techniques that might be new to me when I use this cookbook.
It also covers a variety of topics: poultry, pasta, breads, candy, canning & freezing, salads & dressings, and many more.
I learned how to make Beef Pot Roast from this cookbook and it is delicious!
May 07, 2012 at 02:31 am
I learned how to cut up a whole chicken. I still get the book out and follow the picture directions step by step. Hopefully, I'll be able to do it without the book someday.
May 07, 2012 at 02:31 am
May 04, 2012 at 12:23 pm
I am enjoying these posts, but wish we had a little more heads up to participate with you. We are at the end of our 'month' money and I have yet to have all the ingredients on hand to cook along side you.
As someone suggested with your cleaning posts last month, any chance you would put the cleaning and freezer cooking in one simple page that could be printed out. All of your recipes are enjoyed by my family.
May 04, 2012 at 12:41 pm
Yes, at the end of the series, it will be available as a download (the cleaning series is done as a printable and I hope to have time to proof it this weekend before I post it). In the mean time, all of the posts are linked at the bottom of each post so you can easily refer to them.
May 04, 2012 at 12:41 pm
May 04, 2012 at 02:10 pm
I was determined to make these but had a major flop in the beginning.
I guess I didn't think to myself, "You've never made waffles before! Maybe you should look up a tutorial?" After some googling of how to actually MAKE waffles in a waffle iron, SUCCESS! I was making beginner mistakes- too much/not enough batter, checking it too soon, the iron was not at the proper temperature- lol! I was a hot mess! But thankfully, I have 5 waffles to put in my freezer, yay! -
May 04, 2012 at 04:51 pm
I made a ton of chocolate chip pancakes & waffles and we only ate a few before putting them in the freezer. Here's hoping they last more than a week, LOL!
Here's my pancake/waffle recipe: http://nearlynaturalnicole.blogspot.com/2012/02/whole-wheat-chocolate-chip-pancakes.html -
May 04, 2012 at 08:34 pm
OMGOSH DID I MESS UP BIG TIME! well i have baking baking bread, cinniman rolls, and waffles today. and for some reason i put in 1 1/2 cups oil in. i kept saying to myself this really seems like a lot of oil! well i kept going anyway put the mix in the waffle iron and next thing you know the waffles are frying not baking! lol! wow fried waffles who knows it could be a hit with some people! well guess thats a mom brain for you tyring to do to may things a one time thinking i am super woman dealing with dinner, 4 kids, house cleaning, work and getting the house clean! come on now we all know something needed to go wrong to not make this day a dream!!!!! lol!
May 04, 2012 at 09:37 pm
I added canned pumpkin instead of applesauce and we loved them also. Thanks for great recipes and and the help you give us.
May 04, 2012 at 10:31 pm
I know this sounds weird, but I HATE cooking at 5 pm. It has something to do with tired/hungry kids and tired/hungry mom all at once. Because of it, I always forget that I actually like cooking other times!
I missed the first three days, so tonight I'm doing a whole bunch. So far I made pizza dough, banana nut muffins and chocolate pops. I'm currently working on breakfast burritos and bread (the dough is rising!). I still want to make pancakes, your cinnamon sticks (I probably won't twist them) and maybe tortillas if I'm feeling up to it and if the bread is still doing it's thing.
Thanks for this!!!
May 05, 2012 at 09:53 am
What brand of waffle maker do you own? I would like to get one for Mother's Day, but I want a good one!
May 07, 2012 at 09:49 pm
This may be a dumb question (and may not even matter). But should I use all purpose flour or self rising? I don't bake much (at least not from scratch) and I can never remember what ingredient makes the dough rise – I was thinking salt? Or is that what the baking powder is for?
May 08, 2012 at 07:54 pm
How much batter do you use for one waffle? I always overflow the thing.
May 10, 2012 at 10:35 pm
How long will these last in the freezer?
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In the town of Martin, Tennessee, Chip Hines, a precocious six year old, has only known life with his two dads, Cody and Joey. And a good life it is. When Cody dies suddenly in a car accident, Joey and Chip struggle to find their footing again. Just as they begin to, Cody's will reveals that he named his sister as Chip's guardian. The years of Joey's acceptance into the family unravel as Chip is taken away from him. In his now solitary home life, Joey searches for a solution. The law is not on his side, but friends are. Armed with their comfort and inspired by memories of Cody, Joey finds a path to peace with the family and closer to his son. Starring Trevor St. John, Patrick Wang, Sebastian Brodziak, Brian Murray, Park Overall Directed by Patrick Wang Running Time - 2:49 Genre - Drama Opened in Theaters - Saturday, November 5th, 2011 ShowtimesThis movie is not currently playing in theaters. MultimediaRelated News Articles and Web Sites
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Civil War Interactive Discussion Board > Civil War Entertainment: Books, Movies, Music & Art > Civil War Books > The Gentlemen versus the Rogue |
Moderated by: javal1 |
The Gentlemen versus the Rogue | Rate Topic |
Author | Post |
Posted: Thu Mar 2nd, 2006 06:54 pm |
1st Post |
arooper Member
Just finished this book "The Gentleman versus the Rogue: The opposing personalities and strategies of Joseph Hooker and RE Lee" by Edward Longacre. I thought this book was very well laid out, it detailed every relevant event up to the battle of Chancellorsville. Longacre did a thorough job of explaining where each commander was mentally before the battle, which helps in understanding their movements and actions quite a bit. It also clears up a lot of misplaced blame, I think, or at least that was in my mind. As with most books on a single event, it was a bit wordy, but of course you can always skim those parts. He gets very detailed, and not just on the juicy parts like Jackson's flanking movement, but Sedgwicks' difficulties at Fredericksburg and the struggle at the church as well. All in all, I highly recommend this book. |
Posted: Fri Mar 3rd, 2006 03:41 am |
2nd Post |
Basecat Member
Alexis, Ed is one of the busiest CW historians I know. Seems like he has a new book out on the Civil War every day. In fact, coming later this year, he has a new bio. on Grant ready to hit the shelves. Have yet to read the book on Lee and Hooker, but as I always say, I'll get to it eventually. Regards from the Garden State, Steve Basic |
Posted: Tue Mar 7th, 2006 04:13 pm |
3rd Post |
arooper Member
Thanks for the info, Steve, I'll keep an eye out for it. |
Current time is 09:03 am | |
Civil War Interactive Discussion Board > Civil War Entertainment: Books, Movies, Music & Art > Civil War Books > The Gentlemen versus the Rogue | Top |


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September 24, 2008
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Running Time 40 minutes
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The production of the student newspaper The Famuan was suspended in January because of a libel suit filed against the paper and the university. The editor-in-chief Karl Etters was forced to reapply for his job and was not rehired, supposedly because of his dedication to holding the administration accountable through news coverage. Etters was a reporter when the allegedly libelous story was published in December 2011.
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Regular brush pens can look streaky if you're trying to fill in a big area
Copic does make inking pens, as well as markers. And their markers are worth every goddamn penny, so much fun to color with.
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Rachel Welte is the Weekend News Anchor and a General Assignment Reporter.
COLORADO SPRINGS, COLO. -- Pumpkin pie, pumpkin spice lattes and pumpkin ale. All fall favorites!
It is that time of year again, time for Venetucci Pumpkin Ale at Bristol Brewery.
Hundreds lined up Wednesday to buy the always anticipated brew.
So what makes this beer so special? FOX21 asked die-hards why it is one of their favorites.
"I think I have been doing this for like four years," beer enthusiast Tawny Saunders said.
"Probably four years as well," beer enthusiast Taylor Carter said.
"This is my first year being in line for the release party, I have done the pre-sale," beer enthusiast Spencer Laurino said.
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Seasoned professionals and rookies lined up for hours to get a taste of the Southern Colorado classic.
"How often do you see a pumpkin ale, and not only that but one that tastes as close to pumpkin pie as this," Laurino said.
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Last year around $30,000 was raised for the Venetucci Farm.


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Variety is the spice of life and a key ingredient to the art of travel. South America offers more variety of culture, wildlife, adventure and natural beauty than any other continent. This liveliness and diversity are evident as soon as you arrive. In South America friendly people welcome you into their lives, happily sharing their culture, their food and even their homes. Once you start to explore this part of the world you quickly realize it holds many of the most intriguing and beautiful destinations on earth. On a South America adventure one arrives with a sense of wonder, and returns home with a newfound respect for the great diversity of this part of the world.
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Each year, spring break offers the opportunity to explore new places and deepen family bonds. Here are five ideas to consider this season:
1 International adventure with Intrepid. The way the folks at Intrepid Travel see it, most kids are master icebreakers, eager to ask questions and make new friends. That's why they've created a series of family adventures that include home stays with a multigenerational family in Morocco or meals at a tucked away trattoria, known only to resident Tuscans. Many departures are keyed to school holidays so families can plan a cross-cultural experience to dreamy destinations such as Brazil and Botswana. English-speaking, kid-friendly local guides will assist your small group in uncovering the most authentic experiences in your chosen destination. Book before Feb. 28 for a 10 percent discount.
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Lynn O'Rourke Hayes is the editor of FamilyTravel.com.


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Mike Amundsen lives and works as a web developer and project manager in Kentucky, USA. He currently spends most of his time building large-scale RESTful web applications running under Windows and ASP.NET. He has also worked as a trainer/speaker and is the author of several books on programming with Microsoft technologies.
Simon St. Laurent is an associate book editor at O'Reilly Media, Inc..
Jessica Thornsby Jessica Thornsby is a technical writer based in sunny South Yorkshire. She writes about Android, app development, rooting and flashing mobile devices, Eclipse, and Java. She has contributed to techie publications such as Mobile Tuts, Developer.com and Android Magazine. When not wordsmithing about technology, she writes about her local food…
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We spent our first weekend getaway at Cusheon Lake Resort mid Nov 2013. The information on the website was helpful in planning our trip over from Victoria. Judy was such a warm and gracious host upon arriving at the resort. Within a few minutes we felt right at home. Our cabin had everything we required for meal preparation and sufficient... More
- Official Description (provided by the hotel):
- Cusheon Lake Resort is unique and in a niche all of its own. Located on Salt Spring Island in beautiful British Columbia, a lakeside accommodation of 16 one & two bedroom cabins. Situated on the second largest lake on Saltspring Island and just a short distance to the main village of Ganges, each cabin is a private retreat with a lake view, large deck, wood-burning fireplace, a fully equipped kitchen, television and wireless internet. The resort is surrounded by the lake on three sides, and maintains two docks, a swimming beach with a raft and a boat launch for lake access. Salt Spring Island guests enjoy year-round fishing, the use of canoes, rowboats and the outdoor hot tub. Cusheon Lake Resort is a destination – for couples and small families, or for group retreats, family gatherings and weddings. ... more less