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Physicians, staff good for recovery
I just completed physical therapy for a back injury at the Center for Sports Medicine on McCallie Avenue. Not only did I receive excellent therapy but the entire staff aided in my recovery. The therapists, technicians, and secretaries all made me feel welcome. Their encouragement and friendship made each visit as painless as possible. I want to publicly thank the employees for their support and care.
I have been lucky to have very skilled surgeons, and the back-up from physical therapy made for a quicker recovery.
Bess Dillard
Comments do not represent the opinions of the Chattanooga Times Free Press, nor does it review every comment. Profanities, slurs and libelous remarks are prohibited. For more information you can view our Terms & Conditions and/or Ethics policy.
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subset: commoncrawl


text:
I want to get these made. They would see like hotcakes.
My other t-shirt idea: "Where's Wallace?" with a picture of Stringer Bellon it.
That would rule.
I want to get these made. They would see like hotcakes.
My other t-shirt idea: "Where's Wallace?" with a picture of Stringer Bellon it.
That would rule.
This rules.
Best idea to worst idea
Fed Govt snow threat (it snowed where I live!)
Fed Govt Cruz
This is on the agenda for this winter.
After falling out of love with Homeland in Season 2 and the start of this season, I am now all in again.
I think eh just got sick of it all. I also think he knew they had the votes to pass it so he could afford to go off a little bit on the Club, Heritage etc.
Here's my piece on it: http://www.washingtonpost.com/blogs/the-fix/wp/2013/12/12/john-boehner-is-mad-as-hell-and-hes-not-going-to-take-it-anymore/
I think comments CAN be a good thing. For example, I got lots of great suggestions when I asked for recommendations for best political books of 2013.
Unfortunately, most of the time they are cesspools of the who-can-shout-loudest crowd.
It will pass the Senate.
And, I think you need to look toward primaries in early 2014 to see where things stand. if Mitch McConnell loses or comes close to losing, all of the establishment's current boldness will disappear.
It's interesting.
One thing I would note is that at this point of the 2008 cycle, polls said Clinton and Giuliani were the frontrunners. And we know how that turned out.
I think so. Everything I have heard for months is that he doesn't want to run for president. His decision to put his name on this compromise deal reinforces that reporting.
I wrote about it here: http://www.washingtonpost.com/blogs/the-fix/wp/2013/12/12/paul-ryans-boldest-moment-its-happening-right-now/
I think his temper/temperament will be a major issue in 2016...
I sit in the Fix lair. Sipping water. And listening to NPR's best music of 2013. You should too: http://www.npr.org/blogs/allsongs/2013/12/12/249997274/poll-results-listeners-pick-their-favorite-albums-of-2013
Or did he have the best week? When's the last time Steve Stockman got this much press?
I see no path to him winning. But he is going to get a lot more national attention over these next 3 months than he would have if he would have run for re-election.
I don't think so. I am going to do a bigger take out on the Huckabee candidacy in '16 later today on Fix. But, in short, remember that Huck was largely ignored in the 08 race until right before the Iowa caucuses. That wouldn't happen again.
Not sure.
I am not sure Boehner can win another Speaker vote if someone real (Ryan etc) challenges him...but I don't think anyone will.
I continue to not understand why Boehner wants to be Speaker in a GOP conference where no matter what he does 40+ members are going to be against him.
Speaker. I don't see him possessing the political acumen or political will to run for president.
I am going to put together a full list next week.
But man oh man I loved "Southeastern" by Jason Isbell.
OH YES. Oversight. That book rules. Adding now.
Cochran is in a category all his own in terms of vulnerability, for sure.
I think McConnell could face trouble...but I agree that people like Lamar(!) and Cornyn are probably going to be fine.
I am always mindful that the universe of people who vote in these primaries is tiny...so anything can and sometimes does happen.
"Where's Wallace at, String? Where's the boy?"
He rocks. Thanks for noticing.
I think next week is when people start clearing out of DC.
After the House passed the budget deal on Thursday night, they got the heck out.
Not sure they will be competiting for the same voters/donors...
This created a mental image of short-shorts John Stockton running against Cornyn. Which made me happy.
Still waiting for the call...that show could use a nerdy political reporter spending some time abroad to recover from a "nervous condition"....right? Right?
Oh my god no.
Arsenal is just the worst.
I root for Tottenham. But, if yoi are looking to adopt a team, I would go with Everton. Scrappy, competitive and Tim Howard is the goalie.
I think Sink probably starts with an edge because of name ID and fundraising potential.
But, it's a super competitive seat. Also, Bob Barker just endorsed Jolly.
Who else belongs on these lists?
Hickenlooper? He has really struggled this year.
Schweitzer? There's a reason he didn't run for Senate.
Who else?
Oh my gosh.
It could be worse: You could have to root for Georgetown football.
Still not going to win.
It takes all kinds. Plenty of other great stuff on there if you don't like his stuff. I tend to think he is a really thoughtful voice.
I know he would.
EPL? Wait...
It's awful. Awful.
Does he feel more freed up? Or was this a one off because he knew he had the votes?
I suppose. I think it's unlikely but recounts are wild things.
He is...I tend to think he miscalculated how relevant he could be to national debates as the head of a think tank - -even one as big and well funded as Heritage.
Yes. Map gets bigger if Obamacare/Obama is a major problem for Democrats because then Iowa and Michigan and maybe Colorado go onto the map.
"Where's Wallace"!!!!
Heck yeah they do.
2-9 this year. But we did close the year by beating Bill Simmons' alma mater Holy Cross. So we've got that going for us, which is nice.
I think the top tier right now is:
Not sure it has that long of legs...it's not great though.
The latter as far as I can tell. Both are pretty down the line liberals.
Everything he is saying makes me think he runs in NH. I think that's a tough race for him but not impossible.
That's what I told him. (wink, wink)
Holy cow. I could send one to every winner...
Auburn, I guess. I am Texas A&M guy.
National environment could complicate things for Braley. But, you are right, the R field is, um, not good.
When you defend Arsenal, you defend Oliver Giroud's haircut. Are you comfortable with that?
He would win Iowa if the vote was held today. And maybe South Carolina too.
Thanks for the rec!
As for soccer/politics, you MUST read "How Soccer Explains the World" by Frank Foer. It's awesome.
Just wait...The Fix's thoughts on sports and pop culture are coming to a computer screen near you soon...
You nailed it.
Also, Ya Ya Toure is amazing. And Vincent Kompany is a major bad ass.
Oh, I don't think so.
It's peaks and valleys in a presidential bid. And he is in a valley now. Also, it's 2013.
I am not so sure that the "he can win the general" is as strong a calculation for primary voters as you might think.
I loathe a cappella music. LOATHE.
Love Bob! Adding.
No, don't.
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20 Types of Fathers
Bad Dad, Good Dad: 20 Types of Fathers
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Bad Dad, Good Dad: 20 Types of Fathers
There are all sorts of dads. Some are good and others are bad, but most fall somewhere in between. Buzz gave you their favorite advice from movie dads, but we rounded up 20 types — or characteristics — of dads from TV's most loved, hated, and love-hated fathers.


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Old Greenwich School Media Center
Media Center HoursMonday through Friday 8:15 AM to 3:45 PMChildren accompanied by parents may use our facility one half hour before and after school. Books maybe checked out by parents and students at this time.
Click to view directions for using Type To Learn and Learning.com at home!
How to Find a Book in the Media Center Video
Biography Cube
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G.R.A.B. Greenwich Research Aid Booklet graphic organizer for research


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Ads by Google AdSense
KZUP RTV19 isn't streaming online via our TV directory. Do you know the stream? If so, let us know!
KZUP-CD is a low-power Class A television station in Baton Rouge, Louisiana, broadcasting on local digital UHF channel 20 and virtual channel 19.1. Founded in 1995 as KBTR, it owned by White Knight Broadcasting. It is an affiliate of the Retro Television Network (RTV), a system of television stations that ... See more
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Weather Links
Humidity 63%
Winds 9.2mph
Sponsored by: Arceneaux Ford
Humidity 63%
Winds 9.2mph
Jun 26, 2013 9:42 AM by AP
HOUMA, La. (AP) - A job fair is being supported by the state's workforce development program for Edison Chouest Offshore Friday at the Fletcher Technical Community College campus in Houma.
The Advocate reports (http://bit.ly/10Uj9H4 ) applicants are being sought for skilled hourly positions at Edison Chouest Offshore's LaShip shipyard in Houma. Positions, with two to five years of shipyard experience, include structural flux arc welders, pipefitters, ship fitters, electricians and carpenters. Starting wages range from $15 an hour to $20 an hour. Work shifts are 10 hours.
The LaShip facility plans to hire 250 to 500 skilled employees in the next six to eight months. Hiring will begin following the job fair, after applicants go through a job-screening and pre-employment assessment process. Applicants will be required to pass a drug screening and background check.
7 hours ago


text:
For most small businesses, having an IT team is really not a possibility. You end up with someone wearing an accounting hat and an IT systems administrator hat and you end up losing in both worlds.
If you were a small business (less than 10 employees) that needed the following things, who could you outsource this functionality to?
- Exchange or Email Hosting
- SharePoint - Intranet Site
- Sql Server - For Internal Applications
- IIS - For Internal Web Applications
- Domain Management
- Print Server
- File Server
Small business server is a great tool. But not having the expertise on staff to support it really increases the costs of doing business. Outsourcing the hosting to other businesses could in theory improve other areas of the business.
Who is best suited to host this stuff? Essentially, a hosted small business server solution would be outstanding!


text: MUMC operates as an agency of the Montgomery County Food Bank and as such operates within the guidelines set forth by the county food bank. The church provides a Food Pantry Facility that houses food collection, storage, and distribution equipment. In addition, there is a very large group of member and non-member volunteers who provide food distribution services to qualified needy individuals in the community. Clients served must have residency in Montgomery and/or have children registered in MISD. Food for the MUMC Food Pantry is purchased from the Montgomery Food Bank from funds either in the church line-item budget or donations to the dedicated fund (most is funded by donations and very little church funds are ever used).


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|09 Nov 2013
windows 7 ultimate x64
High ping after flush dns
Last month my internet was perfect, i have flushed my dns because one single game was crashing, and EA said it was a possibly solution, after the dns flush, my ping was so high, almost 800, after some days my ping was good, then today i have flushed my dns again, i dint know what this was the cause of the problem, my ping is ridiculously high again, can i ""Unflush dns"", i mean, back to my old dns? ( i use it on automatic )
|My System Specs
|10 Nov 2013
W7 Pro SP1 64bit
Welcome to the Seven Forums.
Flushing the DNS cache has nothing to do with your ping times.
Every time that you restart your computer, you flush your DNS cache.
DNS cache was probably not the problem with your game.
You should check with your ISP to see if they can fix your connection to the rest of the world.
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Turkey: The New Legal Status of Women in Turkey
Source:Women for Women's Human Rights
This booklet offers a comprehensive yet concise overview of the new legal status of women in Turkey.
Submitted on Wed, 11/05/2003 - 00:00
Related News
- UK: Forced marriage law sends 'powerful message'
- The Real Story Behind Brunei's Sharia Laws Isn't the One That Gay Rights Groups Are Telling You
- Yemen law on child brides and FGM offers hope of wider progress
- UN human rights experts urge Kenya to repeal discriminatory sections in Matrimonial Property Act
- Morocco to change rape marriage law
Related Actions
- SIGN THE PETITION: President Hamid Karzai: We call on you not to sign the new Law on Criminal Procedures
- Egypt: Postpone the 15 December referendum on the draft Constitution!
- Women Living Under Muslim Laws Statement on Libya
- Saudi Arabia: WLUML/VNC Statement: 'We Say "Yes" to Women's Full Enjoyment of their Rights'
- UPDATE: Iran: Mohammad Mostafaie, Lawyer of Sakineh Ashtiani, arrested in Turkey
Relevant Resources
- Family Law in Bahrain
- Justice Through Equality: Building Religious Knowledge for Legal Reform in Muslim Family Laws
- Afghanistan: Child marriage and domestic violence
- Our Motherland, Our Country: Gender Discrimination in the Middle East and North Africa
- Control and Sexuality: The Revival of Zina Laws in Muslim Contexts


text:
The University of Virginia is partnering with a Richmond based company, MeadWestvaco, to change the future of packaging adhesives.
Dr. Louis Bloomfield, a professor of physics at UVa, describes the material as being the "molecular equivalent of Velcro." The material bounces like a ball, stretches like silly putty, and sticks like glue but it's hard to describe exactly what it is.
"What I call it technically is, viscoelastic silicone rubber. It needs a good name. Alas, the great name "flubber" is already taken, but it's kind of a crazy material like flubber," Bloomfield said.
The rubber can be shaped into anything after it's baked. You can squish it, but it will always go back to its original shape.
Bloomfield says he got the idea from wanting to solve a simple problem that many are all too familiar with: How do you stop a four-legged table from rocking?
It took many years, but Bloomfield said he has finally perfected the goo.
"Finally, I got a material that is really good at doing that exact task. It perfectly fills gaps if your patient, but it supports like crazy if you're impatient and poke," Bloomfield said.
The new invention is now attracting the attention of the Richmond-based company, MeadWestvaco. They are looking into using the substance in all sorts of packaging in the future.
"What we are working on is developing a strange adhesive, a coating you can put on surfaces, just as thin as can be. When those two surfaces touch they grab onto each other firmly, but if you're patient and pull them apart they let go, and come apart without damage, so that you can do this hundreds of times," Bloomfield said.
He also said that a packaging adhesive is only the beginning for this material. "My hope is it will end up in your shoes, it'll end up on the handle of canes, and on the grips of underarm pieces of crutches," he said.
Bloomfield's list of uses for the material goes on and on. For right now, he is working closely with MeadWestvaco and said they hope to have a working prototype of the packaging closures finished by the end of the year.


text:
Lyme Disease and Your Dog
What is Lyme?
Lyme disease is one of the most common tick borne illnesses that infect humans and dogs. It is caused by bacteria that is transmitted to humans and animals through the bite of a deer tick (or blacklegged tick). Symptoms in dogs generally include swelling/inflammation in the joints, sensitivity to touch, a stiff walk, swollen lymph nodes, fever, loss of appetite, and depression. If left untreated Lyme disease can lead to heart problems and kidney failure, among other complications.
Read more…


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COTM - HOPKINSON: MEAT - LAMB, PORK, RABBIT, STEAK and VEAL
- The Chowhound Team Apr 2, 2008 05:04 AM
Here's the thread to post about the meat chapters, including rabbit!
Old Report: Roast Best End of Lamb with Eggplant and Basil Cream Sauce
Last night I made Roast Best End of Lamb with Eggplant and Basil Cream Sauce. The recipe calls for "best end" or rack of lamb, and I used the latter, not knowing what the former is or if it is the same thing. I cut the recipe in half. The basil cream sauce was lovely and surprisingly light, but flavorful. I used some purchased demi glace instead of the meat glaze, and just added some mayonnaise and a little garlic and lemon juice instead of making aioli to add to it. The eggplant is quartered, salted and left to drain for an hour, then wrapped up in tin foil with rosemary sprigs, lemon wedges (after juice is squeezed on top), garlic cloves, and sprinkled with olive oil and pepper. The lamb is oiled and seasoned, seared on the stove top until golden, then roasted for 20-25 minutes (basting, which I forgot to do) at 425 - added to the oven after the eggplant has been in for 15 minutes. Then let to rest for 10 -15 minutes. I thought that was a bit long and kept testing with my meat thermometer - pulled out after about 20 minutes, but next time I'd cook it for a shorter time.
I served it with a jerusalem artichoke gratin from Marcella - the first time I've had jerusalem artichokes - and the leftover beet salad. Photos aren't great - the sauce was greener than it appears.
Another winner from this book.
re: MMRuth
So, and this is sooooooo off-topic (but just this once) - how was the jerusalem artichoke gratin? I've had them once a million years ago and can't remember if I liked them or not.
re: oakjoan
It was wonderful - you can see it in the last photo. Don't know why, but haven't made it again - but I will! I think they have a slightly nutty, but starchy, flavor/texture.
Red Kidney Beans Baked with Chorizo, Chilli, Garlic and Olive Oil, p16, Second Helpings of Roast Chicken
I made this tonight and thought it was pretty good comfort food. I made it practically as written and it took quite a long time for something very simple! Not much actual preparation time though, and I was pleased because I got to catch up on my favourite TV programme of the moment (Damages).
I used dried kidney beans, which I soaked overnight and then simmered for an hour and a half. Hopkinson says 1-1.5 hours - I found they ook the full hour and a half. Next time I'd probably use tinned beans, which would make the recipe much faster. While the beans were cooking I sauteed two onions and four cloves of garlic in olive oil. The recipe calls for 3 tbsp but I cut it down to one. Then I added the chorizo - I used semi-dried Portuguese chorizo piccante from the local deli - and fried it gently until the oil started running. Then I added 200ml of chicken stock (I used concentrate) and 50ml of dry sherry (I used fino). The recipe then says to add "enough of the drained cooking water (from the beans) to achieve a sloppy, soupy mixture. I wasn't quite sure how much to add, and I think I used too much (more on that later). Then I stirred in 2tbsp of chopped mint (from the garden) and put the whole thing in an earthenware dish in the oven. You're also supposed to add more olive oil at this point, but I skipped this stage. The recipe didn't specify oven temperature, so I guessed at 175 Celsius.
Hopkinson said it would take about an hour, "or until the liquid has evaporated or absorbed itself into the beans". I found it took longer than an hour, although that may have been because I added too much of the bean cooking liquor.
This was good, warming fare for a very cold Spring night (it may snow tomorrow, for goodness sake). The chorizo added richness as well as heaps of flavour, while the mint cut through the oiliness of the sausage a bit. I think this would also be good with other beans, such as chickpeas or butter beans.
re: greedygirl
Just had some of the leftovers for lunch, stuffed into a warm flour tortilla, with a dollup of Greek yoghurt. Yummy.
Poulet Saute au Vinaigre, p. 32
The biggest winner of last evening - husband said it was fabulous, and I was impressed with the flavors, particularly since there really are only a few ingredients.
First - this takes longer than it looks - I'd allot 1.5 hours - doesn't require your attention the whole time by any means, but lots of adding, stirring, checking back etc. I had my not so good butcher at the market around the corner cut the chicken up for me, and I ended up using only 6 of the 8 pieces, since that is what fit in my LC dutch oven, and I didn't feel like browning a second batch since it was just two of us. I let butter and oil get to the just nut brown point - I was a little nervous about it burning, but it was just fine. The chicken browned v. nicely - I would turn pieces occasionally until I was happy with the color. The rest of it is pretty straight forward - I used 8 largish plum tomatoes, and did peel (after blanching) and seed them. I used a good chicken stock made at a local grocery store.
The dish calls for plain boiled potatoes, which I didn't have and hadn't planned on serving a starch. But, the sauce was looking and smelling so good, I decided at the last minute to boil up some water and cook some lovely fresh pasta I'd bought earlier in the week. I'd taken the chicken out of the pot and whisked in the butter as instructed, added the pasta and tossed, put the pasta in the serving bowl, leaving lots of sauce behind, put the chicken in the bowl, then covered with the remaining sauce, and chopped parsley.
The dish had a pleasant sweetness to it, is quite rich, and really could just be served with a plain salad. A keeper.
re: MMRuth
That's on my "to do" list as well. Thanks for the report, and the photos are fab.
re: MMRuth
Poulet au Vinaigre is at the top of my dinner party recipe list. I must have made it 20 or 30 times over the years. I always serve it with a crusty bread for dipping. It's my husband's very favorite dish. Can't wait to try out Hopkinson's recipe!
Last night I made the title of the book dish and it was amazingly good. I was skeptical about it due to years of Zuni chicken and others.
Will post on the poultry and game thread.
re: oakjoan
I just realized I posted this on the wrong thread - sorry - I guess I'll post a pointer on the right thread.
I'd never heard of this dish before! Glad your roast chicken was better than Gio's.
re: MMRuth
It sounds good. It didn't taste vinegary? I'm sure I'd like it but I have to consider the tastes of my picky 10-year-old.
re: NYCkaren
It didn't taste too vinegary too me, but my husband said that when he tasted it, he wondered if people who didn't like vinegar as much as he would enjoy it. To me, it tasted more sweet than anything else. It certainly smells vinegary when you make it.
Here's a link to the pheasant recipe I'm going to make tomorrow night:
Braised Pheasant with Cabbage, Garlic and Fat Bacon
I'm assuming a "dressed" pheasant is just one that has been cleaned etc. and ready to cook?
re: MMRuth
"Dressed" - yep - dead, plucked, gutted, ready to cook.
Braised is a my standard way with pheasant. Lovely moist flesh - far better than a straight roast. I use a similar recipe. Then, while the pheasant is "resting" before carving, I boil some of the stock to reduce it to sauce consistency and add some cream.
re: Harters
Yup, braised is the way to go. Roast pheasant is lovely, but you always run the risk of it being a bit dry.
re: greedygirl
I basically use St Delia's recipe (from "Complete Cookery Course") and mess about with it.
Braised Rabbit (erm, chicken thighs) with white wine, shallots, rosemary and cream (p. 169).
I cheated and used chicken thighs. Aside from that made as written and it was absolutely fantastic. Not a normal spring recipe, but luckily it was a somewhat gray and cold (relatively speaking) day here. Killer good.
re: LulusMom
Then I will try this with chicken. I've cooked many a rabbit, and I always regret it - too many bones and too expensive. Thanks for taking this leap! Did you use bone-in chicken thighs?
re: MMRuth
Wild rabbit is super-cheap here when in season. Farmed rabbit is always expensive though. I do love a nice bunny though.
re: MMRuth
I'll confess that I did not use bone in thighs, which would have been even more wonderful, I'm sure. I almost always sub thighs (either bone in or boneless) for rabbit recipes and it works out wonderfully. The meat really isn't very different if you stick with dark meat chicken.
My only warning is that this is a rich, rich meal. He suggests serving it over buttered noodles, but I served it in a shallow bowl with some roasted brussel sprouts on the side and it was plenty without the starch.
re: LulusMom
And as MMRuth was typying her reply, I was thinking that this could finally get me to try cooking rabbit--which I've never done. You make it sound like a must try. I just added the page marker to my book. Thanks.
re: LulusMom
Couldn't wait for cooler weather. I figured it was still cool enough and if I didn't do it now I'd probably put it off forever. I know you all said farmed bunny was expensive, but I was still taken aback. The smallest Citarella had was 3 pounds. And at $10.00/pound this was an expensive—but really tasty—experiment.
I think I made the recipe as written. I mean, really. How can one tell? How much do two small bunnies weigh? The same as my one big one? (Was mine big, for that matter? No idea.) Six small shallots? I used two huge ones. Half the amount of butter seemed like plenty. And I had a cup of heavy cream in the freezer so used that instead of 1½ cups. That's close enough to "as written" as far as I'm concerned. Ooops. Just realized I forgot to add the lemon juice. Oh, well.
I just loved his comment that the recipe "should be nurtured as you are pottering about the kitchen doing other chores." So I decided, since he said to serve it with buttered noodles, that my "other chores" would be to make homemade egg noodles. It really is a perfect recipe for when you have time, aren't in a rush, and feel like putzing around in the kitchen. So much fun. And it smelled soooo good.
Loved it, but not sold on bunny. And it's not only the expense. LulusMom described it as similar to dark meat chicken. I thought it was more like tough white meat, although maybe that was my rabbit, not rabbit in general. Anyway, I actually think I'd prefer this with chicken thighs. And yes, it's rich. But I do think the sauce cries out for noodles. I didn't butter them first, figured the sauce was enough. I could easily have made a meal of the noodles and sauce.
re: JoanN
Oh does that look wonderful! So, how many pounds of bone-in chicken thighs do you think you would use for this? I wonder if I could throw in some cut up breasts on the bone as well, since I do prefer white meat myself. I'm even more inspired now, seeing your photos, though I'll probably buy the noodles (I've become a sucker for the Cipriani ones, unless I make it up to Arthur Ave. this weekend, to buy tripe AND fresh pasta).
re: MMRuth
The three pounds of rabbit just barely fit into my 12" cast iron skillet. I'd say maybe 2-1/2 pounds? But I also think the quantities are flexible. As long as one follows the timing, the amount of sauce can be adjusted depending on how much you want. Now that I know how good it is, I'd prefer to have even more.
And if you prefer white meat, I'll bet that would be good as well. My only concern would be whether or not breast pieces would cook more quickly than either the rabbit or the thighs. But you could always remove them during the frying part and then return them for the braising part.
re: JoanN
Oh Yippeee! I'm so glad you skipped my advice and went ahead and tried it and loved it. The sauce is just so good, and I honestly think you could use rabbit or chicken (either white or dark meat), but I do think that you'd have to be more careful with cooking time with light meat chicken. This sticks around in the heat so long that it could easily dry out. Bone-in thighs would probably be the ideal meat for this.
re: JoanN
I made this tonight using rabbit, and while the sauce was great, the rabbit was somewhat tough. It was supposed to be farmed rabbit, but it refused to fall off the bone despite being cooked for an hour and a half! I love rabbit, but I just can't seem to cook it the way the French can, so it's gorgeous and tender. Harumph.
re: greedygirl
That was the one an only time I've made rabbit; just too pricey here for something that didn't bowl me over. But I find it a bit odd that both of us had the same reaction: great sauce, bunny too tough. Could it be that the problem is in the recipe rather than in the bunny?
re: greedygirl
As much as I love Hopkinson (which is a lot), I don't think his directions are always that clear. So obviously the problem isn't YOU, dear GG!
re: LulusMom
Well I do seem to have a bit of a blind spot when it comes to bunny, so it might well be! I am going to persevere, once I find a good supplier of said rabbit.
re: LulusMom
This recipe (or, at least, one extremely similar) was the cause of me "going off" eating bunny a couple of years ago. I'd bought one from the market; had the butcher joint it and basically followed the recipe. The cream split and it looked awful. Tasted it and it was even worse (don't know why - I think either the cream or Bugs B was off). Threw the lot in the bin and phoned out for pizza.
My sister in law is married to a Spaniard and we went to visit a few years back. They took us to visit his father's huerto (a small growing area - in the UK, we'd call it an allotment). He grew vegetables, had some orange trees and, in a corner, there was a rabbit hutch. Really cute bunnies. We got one out to hold & stroke.
Yes, you've guessed it. Our Spanish is not that good. Father hadnt been asking which one we "liked". He'd been asking us which we "liked to eat". Next day, it arrives skinned and jointed. Mrs H could not bring herself to eat it. It was delicious - grilled over charcoal with very garlicky aioli & salad.
re: LulusMom
I'm thinking about doing this this week w/ the chicken - how much did you use? Thanks!
Prosciutto with Wilted Greens
I really liked this, and it made a light and elegant starter for my Hopkinson lunch party yesterday. It needs to be done at the last minute, as it's served warm, but only took a few minutes to prepare. I used a mixture of rocket, baby spinach and baby chard which I wilted in a wok with the vinaigrette. The greens are then placed onto slices of prosciutto, and rolled up. (I used serrano, which I asked to be sliced slightly thicker than usual - even so, some of the slices disintegrated a bit and were a bit messy. Luckily one of my friends is blind so his wife suggested he get the less than pretty one!). I also drizzled with a bit of balsamic glaze, which was not in the recipe but worked well.
re: greedygirl
I like the sound of that.
BTW, I havnt seen any chard yet where we are - did you get yours at the greengrocers or supermarket?
re: Harters
I bought it from a local butcher, who also sells decent veg. It was in a box labelled Italian baby salad leaves.
re: greedygirl
Glad to see your report - I bought some beautiful baby arugula/rocket at the farmer's market and plan to make this this week. Didn't get to do any weekend cooking, other than Friday night, due to visitors, so hope to do a lot this week.
re: MMRuth
It's very easy, and super scrummo, as Simon might say.
re: greedygirl
Oh, gg! I'm so glad you made this and liked it. I bought some domestic prosciutto today ($5000 a lb. rather than the Italian, which was $25,000 a lb.) and plan to make it Saturday night for a dinner party.
Off topic a bit, but I just read the funny little paragraph he uses to introduce his recipe for potato cakes. Check it out. He says his mother always made the best ones and mine did, too.
re: oakjoan
I love his funny little stories.
I hope this works out well for you - although prosciutto can be expensive (mine cost around £4 for 12 slices), it's worth it. So simple as well.
Marinated and Grilled Lamb Cutlets with Hummus, Olive Oil, and Cilantro, p. 115
I cut up a Costco rack of lamb first thing in the morning (did not trim them nicely as he instructs as my husband likes them untrimmed) and marinated them for 12 hours. I whipped up the hummus in the FP, quickly grilled the cutlets about a minute on each side in my very hot grill pan, and then plated. I really liked the flavors imparted by the marinade (chilis, vinegar, cilantro seeds - which I took to mean coriander seeds, ground ginger and cumin, lemon juice, pepper and sliced red onions). It wasn't particularly spicy, but if one wanted that, no reason not to bump up the amount of chilis. It was a quick and easy dinner, and looked pretty with the cilantro tucked in - which also gave an added freshness to the dish. Lots of hummus leftover, as I had a 15 oz can and so made a 50% larger batch - had some on Finn Crisp for breakfast!
re: MMRuth
Cilantro seeds is a funny UK to US English translation, since we call the fresh herb cilantro (owing to our proximity to Latin America), but its seeds/the spice coriander. Apparently, whoever undertook the conversion assumed that coriander=cilantro leaves to roots over here.
re: Caitlin McGrath
I think that's a reasonable assumption to make if you're English. I didn't know that the leaf was called cilantro but the seeds coriander in the States. It's not particularly logical.
re: greedygirl
My guess about it was the same as Caitlin's - but I would have thought, when the book was "converted" to U.S. terminology, that they would have checked those things. I agree though, it's not logical!
re: MMRuth
It never ceases to amaze me how lots of stuff (especially leaflets at museums etc) is not translated by a native speaker. They clearly didn't get an American to do the conversion!
re: greedygirl
Well, who knows *who* they got, considering the "1 cup butter, incited" in the US version where it apparently simply says "melted" in the UK edition! No "translation" needed, and better off without one...
re: Caitlin McGrath
Definitely not, but I can't help loving the mental image it gives me of what goes on in my fridge when I"m not looking.
re: LulusMom
Me too - except I have no more butter in my fridge b/c I've been cooking from him so much!
re: MMRuth
Laughing! The amount of butter and cream we've gone through this month would horrify our doctors, I'm sure.
re: LulusMom
Yes - my husband just called a while ago to say he wants to lose weight (and, sadly, I could use it to), so maybe Flexitarian is what we need for May after all!
re: MMRuth
I don't want to disappoint anyone, but Flexitarian Table is by no means a diet book. He still cooks with butter and lots of other delicious things. But, I will say that I think some of his recipes are probably a wee bit easier to adapt to be "diet friendly" than Hopkinson's (or even Dunlop's) without compromining the essence of the dish.
I haven't used butter regularly for so long that every time I need it, I go buy another four pack at the grocery, forgetting that I have several 3 1/2 packs stored in the freezer already. One whole shelf in the drawer of our freezer is devoted to boxes of butter!
re: The Dairy Queen
Thanks - I have ordered my copy now from my corner bookstore and will check it out.
re: MMRuth
Yeah, he likes his butter too! The beans (and according to beetlebug, the shrimp) with brown butter with lots of herbs is fantastic. Decadent.
re: Caitlin McGrath
I bet that somewhere along the line the text was scanned and then read by an optical text reader program. I can see how an "m" could look like "in," etc. so much for proofreading...
re: Caitlin McGrath
I'm making the Garlic and Sorrel soup (yay, sorrel at the farmer's market today) and it calls for adding a "stick" of olive oil at the end! Maybe a "swirl"?!? That's what I'll be doing though, since my skills do not extend to molecular gastronomy.
re: MMRuth
... and here I thought you were able to do everything!
Last night's dinner was the marinated lamb cutlets with houmous. I made a few mistakes with this recipe due to complete incompetence but it was still delicious!
Firstly, I didn't read the recipe before deciding to make it and didn't realise that the lamb should be marinated overnight. As I only bought the cutlets from the butcher on Saturday afternoon that wasn't really possible. So they were only marinated for a few hours. (I also managed to tip half the marinade down the wall due to a kitchen malfunction, but that's another story).
Then Mr GG was so excited by the first barbecue of the year (and possibly the last if Summer 2007 is anything to go by) that he whipped the cutlets from under my nose and started cooking them before I was ready. So I made the houmous in a rush and forgot the lemon juice (found it in the lemon squeezer when I was clearing up!).
No matter - the lamb was excellent - very tender and juicy, and nicely set off by the houmous (which would have been better with the lemon juice, haha). I served it with homemade bread and rocket salad. Three of us polished of 9 very meaty cutlets.
re: greedygirl
I definitely have gotten the impression so far that even when the directions aren't complete or somehow I don't have some ingredient that is called for, things still work out very well.
Steak au Poivre - made this as our final SH COTM meal, along with the olive oil mashed potatoes and asparagus. Just delicious - my husband bought some beautiful filets at our local butcher, and helped me crush the peppercorns with the mortar and pestle. I strained it as instructed - to help alleviate the heat. I didn't have his meat glaze, but did use some purchased veal demi glace in the stock. Will post photo later - I cooked for about 2 minutes on each side for medium rare or so.
Roast Leg of Lamb with Anchovy, Garlic and Rosemary (p. 115)
OK, so I'm not a big meat fan, and I've never cooked a roast leg of lamb before. So I didn't really realize what I was getting myself into. I've roasted chicken plenty of times - no big deal, but this somehow ended up being a bit of an ordeal. I made this as a bit of a thank you to my husband (aka LulusDad). He's usually wonderful about being fed whatever my experiment of the month is via COTM, and I figured it was his turn to get something he'd love. I also figured that if anchovy, garlic and rosemary couldnt' make me like lamb, nothing could. Well, it turns out nothing could. But what the heck. He loved it, and Lulu ate it very quickly and had seconds. So I was happy.
I started off with a boneless leg of lamb because that was what was available. So I started off worried about timing. And it did take a bit longer to cook than he says, which was completely the opposite of what I expected. That said, in the end it was maybe slightly overcooked. You cut 12 tiny pockets into the lamb and stuff these with a sliver of garlic, some rosemary and half an anchovy fillet, then smush up the remaining anchovy with butter and spread it all over the lamb. This is then covered with half a bottle of white wine (I used white vermouth), and the juice of half a lemon. Lots of pepper and into the oven. Starts at 425 for 15 minutes, then down to 350 for an hour. After an hour mine was still very very bloody in the middle, and the meat thermometer was showing below 150, so I figured it needed more time. I put it in for about another 15 minutes, and turned up the heat a bit. Probably should have skipped the second of these, but it was still fine. For a lamb, anchovy, rosemary and garlic lover, I think this would be perfect. The bites I had with bunches of the seasoning stuff I did like. Just too ... lamby (which I'm not about to have the balls to complain about). But, as I say, big hit with the other two.
Sorry about blurriness of photo.
re: LulusMom
I'm sorry you didn't like the lamb but I'm impressed that Lulu did. My daughter wouldn't even try the lamb I fixed over the weekend. I might try the Hopkinson recipe one of these days. Yours looks yummy.
re: NYCkaren
The recipe that calls for the "hummus" has become a favorite of ours.
re: NYCkaren
I'm so impressed with Lulu - she loves the funkiest (and wonderful) stuff - anchovies and olives are big favorites.
If you are a lamb fan, I do think this recipe is definitely worth trying. I feel like a traitor for not having loved it.
Sirloin steak with green peppercorn sauce
I've made this three times now. A perfect dinner for E is a steak with a flavorful creamy sauce and we both love this easy recipe. Before now, my go-to has been a cognac cream sauce on Epi, but this is half the work and just as good. I also like the tip of using the fat from the steak instead of butter or oil to pan-fry.
I used green peppercorns from Penzey's instead of brined, so soaked them in a little warm water while I prepped. The steak is cooked and removed, butter added, next green peppercorns, breaking them up a bit, then garlic and deglazed with cognac. Finally mustard and cream is whisked in and the sauce is simmered for a few minutes. A keeper.


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Louise BelcherTalk5
this wiki
|Bob's Burgers character
|Louise Belcher
|Works at the family restaurant
| (see Belcher Family)
Linda Belcher (mother)
|Behind the scenes
|Human Flesh
|Voiced by
|Kristen Schaal
|Oh, I swear to god, if you keep talking I'm gonna gut punch you!
— Louise
Louise Belcher is the youngest in the family, and an antiheroine of the series. Her off-balance sense of humor and hunger for conflict makes her somewhat of a liability in the kitchen. Like her siblings, Gene and Tina, Louise goes to Wagstaff School. She is seen with her pink bunny-ear beanie. The only time Louise has been seen without her hat is in Ear-sy Rider. She has black pigtails.
Louise likes to mess with people whom she thinks are idiots. She has a Machiavellian and controlling personality. She thrives on drama and adventure and will go to great lengths to create them, even, or perhaps especially, if it means endangering herself and her family. In most episodes, she will manipulate people into thinking or acting a certain way. For example, in "Human Flesh" she starts the rumor about the burgers containing human flesh to her class and then continues to reinforce the lie throughout the episode. In "Crawl Space", she convinces everyone that Bob, who was stuck in the crawl space, was dead and haunting the burger joint; she continues even when a social worker gets involved.
Unlike her siblings, Louise is incredibly cunning and intelligent for her age. She understands how to control a situation and get people to do whatever she wants. Even if she is blamed, she is usually able to charm herself out of the situation. She seems to enjoy causing pain and misfortune to others. She also likes to frequently slap people, either out of malice or possibly as a sign of affection. After she and Tina are caught hiding on a tour bus in "Boyz 4 Now", she slaps Boo Boo, a member of a boy band whom she had a crush on.
Louise often uses her intelligence to her advantage, especially for vindictive purposes. Nonetheless, she maintains a loyalty to her family, defending Tina against a bully,Tammy, on multiple occasions.
- Besides her siblings, Louise seems to be good friends with the Pesto twins and Regular Sized Rudy. In the episode Slumber Party, she makes friend with Jessica, who hasn't appeared in the series since.
- Louise might be interested in the Goth subculture, due to having spooky plush toys, animal skulls and watching Tim Burton films.
- She does not like to be separated from her possessions as seen in Crawl Space with her Kuchi Kopi and in Bed & Breakfast
- Louise is the only main character to not be voiced by a male.
- Louise is the only main character not confirmed to have an episode titled after her name.
- Louise would try to cover her head with something else, if she were to lose her rabbit ears.
- Louise tends to get angry rather easily as shown in Bed & Breakfast and Ear-sy Rider.
- Louise shows what is a possible addiction to caffeine as seen in the episode Spaghetti Western and Meatballs, when she attempts to convince Linda into giving her coffee and in Bob Fires the Kids when she attempts to take Mickey's coffee away from him.
- Even as a baby she prefers her dad instead of her mom.
- In Spaghetti Western and Meatballs, we see Louise crying for the first and only time in the series so far.
- Louise might have an interest in Japanese Anime & Manga, as she has Japanese cartoon posters in her room, one of them is a raccoon who might be a parody of Hello Kitty. Another is a creature who looks similar to Totoro from Studio Ghibli's My Neighbor Totoro.
- In The Unnatural Louise claimed to have sold her soul and suffered no ill effects.
- It was revealed in Carpe Museum that Louise is planning to take over the family restaurant and visit Bob in a retirement home where Gene and Tina dumped him in.
- In Carpe Museum, it revealed that Louise looks up to her father as her hero.
- She only poops once a week
- As said in an episode Louise hates Canada.
- Louise is right handed, in The Frond Files she is seen playing a right handed guitar.
Memorable quotes
- "Sorry, I'm saving my spit and blood for my honeymoon."
- "Turns out dad has been putting murdered cows in our hamburgers."
- "And I'm going to get my gun license, finally."
- "I hope they're using protection because I am not taking care of that baby."
- "Your room looks like it was decorated by a perverted jockey."
- "Shut your mouth, it's art crawl"
- "Hey, I don't appreciate your lack of sarcasm."
- "The treasure's in the crack of the ass, I can smell it."


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Cut allowance by voting against Morgan school levy
May 8, 2014 The Teacher of the Year support for the Morgan County Excess School Levy is short on facts and long on rhetoric. more »»
Auto industry has Ford, Edison rolling in graves
May 7, 2014 I am deeply disappointed in the American automotive industry. more »»
Primary role of government is to protect, preserve rights
May 7, 2014 During the past legislative session, I was vigilant in standing up and speaking out on behalf of West Virginian citizens and our families. more »»
Meals on Wheels to honor volunteers May 7
May 2, 2014 During May, the Berkeley County Meals on Wheels program will celebrate its volunteers and their importance to our program. more »»
Tobacco was, is, and always will be dangerous
May 2, 2014 Throughout my 34 years as a physician (including nine years active duty in the U.. more »»
Equal, open Internet must be protected
May 2, 2014 Net neutrality has become a major issue in the past few months. For those unaware, this principle prevents providers from throttling data from certain websites while promoting others. more »»
It's time for action, not words
May 1, 2014 I would like to respond to the Letter to the Editor from Miss Anders from Grace Academy. more »»
West Virginia privileged to have Sen. Rockefeller
May 1, 2014 The citizens of West Virginia are privileged to have Senator Rockefeller as their United States Senator. more »»
Minimum wage increase won't break the bank
May 1, 2014 With reference to your editorial, here are some facts to consider regarding the Minimum Wage Rule change: The National Employment Law Project looked at Census data from 2009–11 and found that 66... more »»
Tobacco users being denied basic rights
April 29, 2014 Gerrardstown: America's motto "Home of the Free" has once again been denied to tobacco users. The hateful and ungrateful has once again prevailed. more »»
Safe work environment does not mean lost freedom
April 29, 2014 Martinsburg: Thomas Firey's recent column, "Smoking & Mountaineers," addresses the controversy surrounding the recent proposal for a comprehensive smoking ban in public places but entirely omits the... more »»
Teacher of the Year urges support for levy
April 24, 2014 I have the honor and responsibility this year of representing the education profession in West Virginia. more »»
Time to enforce Clean Air Act
April 24, 2014 Really!!? If the state EPA doesn't do enough to protect citizens from chemical spills, you complain. If the federal EPA tries to protect citizens, you complain. more »»
Traffic signals doing more harm than good
April 23, 2014 In August 2012, state and local governments responsible for U.S. Rt. more »»
Seventh-grader supports Larry Kump
April 23, 2014 One of the most important questions you must ask yourself in today's society is this: do you or do you not believe in our freedom and individual rights? If your answer is that you do believe in our... more »»
League of Women Voters supports impact fees
April 23, 2014 The future of impact fees in Jefferson County will be decided soon by the County Commission. more »»
Secondhand smoke serious, preventable hazard
April 22, 2014 Many comments and opinions have been focused around the business standpoint. more »»
Burwell closing of National Mall speaks volumes
April 22, 2014 I hope that Senator Manchin takes a moment to consider exactly what Sylvia Burwell did as Director of OMB when she closed down the National Mall during the recent budget fight. more »»
Moose Lodge saw value in smoking ban
April 22, 2014 My name is Chris Roberson and I am the current administrator at the Franklin Moose Lodge in Franklin. more »»
'Whatever a man sows, that he will also reap'
April 19, 2014 "Therefore My Father loves Me, because I lay down My life that I may take it again. No one takes it from Me, but I lay it down of Myself. more »»


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From canSAS
The canSAS web site has moved to a new domain: [www.cansas.org] - Welcome to our new home! If you spot any broken links or strange behavior, email Andrew (andrew dot jackson at esss dot se).
There has been a working meeting in Uppsala, Sweden from 28 to 31 July 2012 : canSAS 2012.
The outcomes of recent canSAS work will be presented to the community at a special session at the SAS-2012 conference in Sydney, Australia (18 to 23 November 2012). The canSAS session is planned for 20 November. Presentations from this session and other canSAS work are reported on a separate page: canSAS_at_the_SAS-2012_Conference.
Working Groups
The canSAS-V meeting gave rise to a number of working groups.


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Harrison Ford informs Chewy there's a new Wookiee in town, plus more from Kristen Stewart, George Clooney and other stars
Credit: Rachel North/WENN
Updated: Friday Jul 29, 2011 | 06:00 AM EDT
By: Christie LaRusso
More from PEOPLE
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"Like two seconds."– Crystal Harris, on her single sexual encounter with 85-year-old Playboy founder Hugh Hefner (who refutes his ex-fiancée's claims), on Sirius XM Radio's Howard Stern Show
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


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Transportation Improvement Program (TIP)
Update: MTC adopted the 2013 TIP on July 18, 2013
The federally required Transportation Improvement Program (TIP) is a comprehensive listing of Bay Area surface transportation projects that are to receive federal funding or are subject to a federally required action, or are considered regionally significant for air quality conformity purposes. The TIP covers a six-year period and must be financially constrained by year, meaning that the amount of dollars committed to the projects (also referred as "programmed") must not exceed the amount of dollars estimated to be available. The 2013 TIP includes projects "programmed" in six fiscal years: FY 2012-13, FY 2013-14, FY 2014-15, FY 2015-16, FY 2016-17 and FY 2017-18. The 2013 TIP and accompanying Transportation-Air Quality Conformity Analysis were adopted by the Commission on July 18, 2013. The Federal Transit Administration (FTA) and the Federal Highway Administration (FHWA) are expected to approve them soon.
The Draft 2013 TIP and accompanying Transportation-Air Quality Conformity Analysis were released for public review and comment on June 22, 2012, with a public hearing held on July 11, 2012. Responding to comments in September 2012, MTC postponed the final adoption of the new TIP to more closely align with development and adoption of Plan Bay Area. A revised Draft 2013 TIP was released for public review and comment on March 29, 2013. MTC held nine public hearings throughout the Bay Area and the comment period closed on May 3, 2013.
MTC has developed the 2013 TIP and Conformity Analysis in cooperation with the county Congestion Management Agencies, California Department of Transportation (Caltrans), individual cities, counties, transit operators, and other project sponsors, and in consultation with the Federal Highway Administration (FHWA), Federal Transit Administration (FTA) and U.S. Environmental Protection Agency (EPA). All projects included in the TIP are consistent with the long-range Regional Transportation Plan (RTP), Plan Bay Area.
Per federal conformity regulations, the TIP, along with Plan Bay Area, was analyzed by MTC to determine if it is consistent with or conforms to the approved federal State Implementation Plan (SIP), or meets other emissions tests for criteria pollutants and precursors for which the Bay Area air basin is designated as a nonattainment or maintenance area. This includes ground-level ozone, carbon monoxide and fine particulate matter.
The 2013 TIP contains approximately 880 projects totaling about $16.9 billion. The TIP is also financially constrained. Please find below the TIP and conformity documentation.
Copies of the 2013 TIP and Transportation-Air Quality Conformity Analysis are available for review at the MTC-ABAG Library, 101 Eighth Street, Oakland, California. For more information, or for the location of the library closest to you, call MTC's Public Information Office at 510-817-5757.
firstname.lastname@example.com • Report Web site comments • Accessibility Information • Site Help
Metropolitan Transportation Commission • 101 Eighth Street, Oakland, California 94607
This page was last modified Tuesday August 20, 2013


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Search results for celebrities
Fire Your Beautician! Celebrities With The Worst Hairstyles
We need answers when it comes to why these stars tried the following styles.
Don't Start None, Won't Be None: Celebrities Who Can't Seem To Stay Out Of Drama
Some aren't afraid to speak their mind, others are constantly hated on, and a few enjoy getting under other people's skin.


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Reviews for Beauteous Box
By Badger
Average rating: 4 out of 5 hearts
By Merideth on March 1, 2013
Heal, Sleep and Soothe
Each one of these balms is wonderful. The sore muscle rub is my favorite, as it really seems to sink deep into my tissue to soothe me as I'm hunched over the computer all day. At night, a little waft of lavender rubbed into my temples helps me drift off peacefully. And the healing balm is just fabulous – I love that zippy wintergreen. Badger makes the best balms.
By Candi on November 30, 2012
Nice set
These little tins are so cute. Easy to throw in your bag or keep on your bedside table so you can give yourself a little balm boost whenever you feel the need. Aromatherapy really works.
By Tiffany on March 19, 2012
Perfect threesome of balms
This is the perfect threesome to test out a range of Badger balms. One for moisturizing dry skin and rough elbows, one for helping to sooth tense muscles and one to help you drift off to la la land. I use all three probably daily. It's a great way to sample a few items to see what you like, but you'll probably be like me and like all three.
Size: 3x21.3g/0.75 oz
Country: United States
Treat your mind and body after a hard day with this trio of aromatherapeutic balms.


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As a poll out this week showed 40 percent of likely voters undecided in a fluid race for mayor, two of the contenders hoping to succeed Mayor Thomas Menino sought to differentiate themselves with new television ads while others touted their priorities and their neighborhood canvassing efforts.
A Suffolk University/Boston Herald survey of 600 likely voters showed City Councillor At-Large John Connolly and Dorchester state Rep. Martin Walsh receiving 12 percent and 11 percent, respectively, with Suffolk District Attorney Dan Conley picking up 9 percent and City Councillor Rob Consalvo nabbing 8 percent. The poll, which included all 12 candidates and pegged Menino's approval rating at 82 percent, had a 4 percent margin of error. Of the respondents, 64 percent identified themselves as white or Caucasian.
The other candidates, who all received less than 6 percent, are City Councillor Michael Ross, former Dorchester state Rep. Charlotte Golar Richie, City Councillor At-Large Felix Arroyo, City Councillor Charles Yancey, Codman Square Health Center co-founder Bill Walczak, community activists John Barros and Charles Clemons, and Roxbury Republican David James Wyatt.
The poll results, released on Tuesday night, came as two candidates said they were launching television advertising efforts: Conley's campaign released five ads on issues from education to gun violence and Arroyo, who is hoping to become first Latino mayor, released an introductory ad that featured his father, former City Councillor At-Large Felix D. Arroyo. The Spanish language ad, which was due to start airing today, will be on Telemundo and Univision for the next four weeks, his campaign said. "With your help we will make history," Arroyo says in Spanish in the advertisement. "Vote on September 24 and together we will move this city forward."
The Arroyo and Conley campaigns declined to say how much they're paying for the ads.
Rep. Walsh's camp touted its ground game, saying their volunteers had knocked on 22,000 doors this past weekend as high heat continued to bake the city, the third weekend out of four, they say, that they have hit five figures.
For his part, District 8 Councillor Ross, who chairs the City Council's Public Safety Committee, held a hearing at Hibernian Hall on Wednesday on the uptick in gun violence. Testimony was expected from the Boston branch of the NAACP and the Ten Point Coalition, which works to stem youth violence.
And District 5 City Councillor Rob Consalvo made another unsuccessful stab at getting his fellow mayoral hopefuls to sign onto his version of "The People's Pledge," which would have candidates donating to the One Fund, the charity set up in the aftermath of the Boston Marathon bombing, if an outside group advertises against a candidate.
Golar Richie, a former senior official at an organization focused on at-risk youth, said she was planning a "youth summit" following the not-guilty verdict in the trial of the Florida man who shot Trayvon Martin, an unarmed teenager.
"As I spoke with young people, especially young men of color, after the Trayvon Martin verdict at Jeep Jones Park in Roxbury, and at the rally in Dudley Square, many said they felt the verdict signaled that their lives had less value than others," Richie said in a statement. "Some young people said that too often society views them as the problem, not the solution. This meeting is about problem solving – and engaging our young people to help find solutions."
The summit is set for July 27, with the location to be determined.


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Information for:
JBLCF-Bacolod celebrates 38th Foundation Anniversary and Intramurals... Read More
JBLFMU gears up for Igang Bay Marine Sanctuary Expansion... Read More
CAREER PHILIPPINES SHIPMANAGEMENT, INC sets cadets for Cadetship Program... Read More
JBLFMU Donates Safety Helmets... Read More
JBLMFU/IMA Alumni Association to extend help to Abused Children... Read More
Deck Cadet Kimberly Juanillo of the Gray Team and Midshipwoman Louise Jhen Wong from the Maroon Team stood out from the rest and grabbed the crown for Mr. & Ms. JBLFMU-A 2014 during the Mission Objective Week.
Lead. Excel. Empower.
Having this tagline, Jblfmu-Arevalo named three midshipmen as this year's Unit Model Cadet held during the highlight of the 2014 Mission Objective Week at JBL hall, October 8.
Deck Cadet Francis Dave Lacson Selorio of JBLFMU Arevalo won the first place in the Visayas Storytelling Contest held as part of the Maritime Week Celebration recently.
Barrios photo entry featuring newbies during the initiation rites of the unit was chosen as winner among the 93 entries from the different maritime schools of the country.
August 16, 2014, The first ever Le Maste: Philippine Leadership Masters Congress was held in Limketkai Atrium, Cagayan de Oro City.
Three artists from the JBLFMU Arevalo landed the top 10 spots during the 11th Department of Agrarian Reform On-the-Spot Poster Making Contest held at the SM City Activity Center last July 16, 2014.
Hands down and congratulations to John B. Lacson Colleges Foundation – Bacolod as the Department of Education of Region VI – Western Visayas granted the school an authority to operate a Secondary Level Education program for the School Year 2015-2016.
Nine very talented and brilliant students of JBLCF Bacolod vied for the 3 slots of the JBLCF Bacolod Model Cadet title during the search held September 10.
John B. Lacson Colleges Foundation-Bacolod held its annual symbolic wearing of uniform and paraphernalia last July 19, 2014 at the JBLCF-B covered court.
Thirty three students joined the first selection of the Model Student 2014 last August 12, 2014 at the New Building Function Hall.
Health is a part of John B. Lacson Colleges Foundation-Bacolod's Quality Policy and in order to maintain high standard, for the first time, JBLCF-B conducted a physical exercise activity for the students during the flag ceremony last August 11, 2014 at the school quadrangle.
Freshmen students were welcomed with a huge hurrah as the JBLCF-B Supreme Student Government held the Freshmen Day last July 19, 2014 with the theme: "Your future: Embarking into the portals of JBLCF – B".
JBLMFU Molo's Kinaadman Chorale will represent Region VI in the upcoming National Choir Competition by the Manila Broadcasting Corporation at the Aliw Theater in Manila this December 9-13.
The Molo campus formally welcomed the freshmen through an acquaintance and orientation program held at the Molo Gymnasium on July 28.
One hundred thirty three students of JBLFMU-Molo donated blood for the Red Cross in two separate bloodletting activities held July 11 and July 23.
Mdpwn. Daishel Balsomo is the chosen President of the Student Supreme Council of the John B Lacson Foundation Maritime University-Molo Commission on Elections for the school year 2014-2015 as revealed by the (SCOMEL).
"Congratulations! I am very pleased to inform you that you have been chosen as a participant to the 16th Ayala Young Leaders Congress (AYLC 2014)"- an excerpt from the letter sent to Mdpwn. Daishel Balsomo, 3rd yr. Bachelor of Science in Cruise Ship Management student.
December 2, right after the flag ceremony, 184 John B. Lacson Foundation Maritime University Molo- Inc. academic scholars received their star pin in recognition of their outstanding academic performance.
The Special Board of Marine Inquiry (SBMI) formed by the Philippine Coast Guard-Western Visayas (PCG-WV) is one of the hearing bodies of the PCG tasked to investigate marine casualties that occur within the area of responsibility of the PCG district.
If modern technologies and high tech instrumentation are fast growing onboard the vessels, so are the fast growing maritime legislations and regulations that come sideways with modernization. Here are some latest updates to date.
Recently, a five day Seminar on IMO National Course for Advanced Maritime Simulators under their initiative was held at First Maritime Place, Makati City on August 27-31, 2012, with Director Nicasio Conti of MARINA and two Indian Nationals invited as lecturers.
First a run-up in the development of the newest course offering should be in order.
CAMSS (Center for Advancement of Maritime Safety and Security)GOBTC (Global On-Board Training Center)Seafarers GangwayTatak Marinong IlonggoPuerto del MarWomen in Maritime
Ancora Investmetn Trust, Inc.Agemar Manning Co.Anglo Eastern Maritime Services, IncAstra Marine Int'l, IncAstro ShippingBahia Shipping Services, Inc.
More Here...


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You Gotta Get White Jeans!
White jeans are crisp, flattering, and summer's best unsung staple. And oh, would you look at that we've found the perfect pair for your body. Here's how to wear them.
Rock them like Bey
Beyoncé proves that the right cut makes you sleek and foxy.


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Penny George™ Institute for Health and HealingSkip section navigation
Jeffrey Dusek measures exhaled levels of nitric oxide to study the effects of integrative therapies on clinical outcomes. Nitric oxide is known to reduce blood pressure.
To learn more about research, call
Since 2007, the Penny George Institute has conducted world-class, innovative research in integrative health through the Integrative Health Research Center (IHRC).
Through data analysis and clinical trials, the IHRC:
Research is conducted across the Abbott Northwestern Hospital campus in the hospital's Centers of Excellence, including the Minneapolis Heart Institute, Neuroscience Institute, Orthopedic Institute, Sister Kenny Rehabilitation Institute, Spine Institute, Virginia Piper Cancer Institute and The Mother Baby Center.
The IHRC began when Jeffrey Dusek, PhD, left Harvard Medical System to become the director of research. He was a faculty member of Harvard Medical School, where he most recently was the director of Behavioral Sciences Research of the Benson Henry Institute for Mind Body Medicine of Massachusetts General Hospital.


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Wouldn't it be nice if we could white out our mistakes? One little swipe and past blunders would be gone. While this will never happen, we can do the next best thing: move on. At this party hosted in the Lounge and at Prohibition in the posh Foshay Building, revelers can ring in the new decade with a clean slate (or perhaps create more memorable mistakes to eclipse the ones of the past). Throughout the night Justin Styles will play DJ while guests dance away the last few moments of the aughts. Watch the ball drop on the big-screen television and toast 2010 with complimentary champagne. Attendees are encouraged to wear white, signifying a new dawn of innocence. Hopefully it will last longer than last year's resolution. (Photo by Jessica Armbruster)
Thu., Dec. 31, 9 p.m.-2 a.m., 2009


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Plain-spoken Online Conversion Rate Newsletter - covering web design, sales, marketing, copywriting, usability, SEO, relationship marketing and consumer psychology.
Advanced Wordsmithing II: 5 Stylistic Ways to Become Memorable
You're out to create a personality, an identity, distinguish yourself from the crowd and communicate with your email readers or website visitors in language that moves them. In language that helps them remember you. Having talked about larger-scale wordsmithing frameworks to shape the direction of your copy, I'm now going to reach into my grab-bag of ideas to help you shape the style of your copy. Because so often, all that is rich and provocative lives in the details.
Show not Tell
Be patient, have faith in your ability to put together a credible reality in your reader's mind. Instead of saying "This car is the fastest sports car in the market today", make the reader experience the feeling of maneuvering it… the cold sensation of the door handle, the whoosh of the leather seats when she jumps in, the roaring of the engine when turned on, the tight turns that satisfy, the way she gets "pushed" against the seat every time her foot touches the accelerator, the tremble of the gear stick in her hand as she prepares for the next shift, the way she attends to the sounds of acceleration, listening for that precise moment when the engine will sing, "Now … take me to the next level." See?
Develop a Rhythm
Powerful writing matches its rhythm to the feeling it intends to create. To inspire an excited, fast-moving feeling in your reader, use little punctuation, and impart motion through the use of action verbs and short, rolling words. Now, if you want to convey a relaxed and sleepy feel, a sense of rest or moodiness, lengthen your sentences, use abundant punctuation, descriptives, and pay very close attention to detail.
Your pulse races, hands clenching your ticket as she comes flying into the homestretch. Whispering a prayer, you watch her cross the line. A photo finish. Too close to call. Eternal silence. Bated breath. The announcement crackles in your ear. She lost. By a nose.
How do you feel? Breathing just a bit shallower?
Your fingers finally uncramp and ease their vise grip on damp paper, a palpable weight in your open palm, the embodiment of hope that has become failed dream. You shred precisely, with contempt, then surrender the useless burden, and the tatters flutter like betrayal to the stained concrete at your feet, no longer distinguishable in their promise from crumpled candy wrappers and empty plastic cups.
Now how do you feel? Can you see the palm opening in slow motion, ticket fragments falling like decayed petals? Can you sense the despair?
Punctuate Intentionally
You want to establish a relationship with your readers; you want them to recognize you as an individual, you want them to be able to sense what you are relating to them. Therefore, you must develop, and stick to, a standard system of punctuation that has your own personal signature. For example, use commas for brief pauses in speech, ellipses (…) for longer, but still connected pauses, and periods as separating hard stops. Whatever you do, stay consistent and communicate so the reader knows you are the one talking and knows your intentions.
Let's take the former example and write it this way:
Your pulse races … your hand clenches your ticket … she comes flying into the homestretch. You whisper a prayer … she crosses the line … a photo finish … too close to call … eternal silence … bated breath. The announcement crackles in your ear. She lost by a nose.
Feel different? Time is just as collapsed, but it is presented in a fluid way, a rush rather than as a fragmented, choppy montage. And simply by changing the punctuation (and a few words). Then, the finality of the event is acknowledged and reflected in the last two sentences: two hard stops.
I'd never recommend doing this all over the place - people will lose patience when anything is over-used. But do you see how the identities of these passages differ?
Engage the Senses
To uphold the attention of your readers, use shapes, colors, and names of things to which they can easily relate and create strong, clear mental images. Though distinct to each person, these images do require everyone's active involvement. Mental images are composed of all senses; therefore words like "sweet", "bright", and "smooth" enhance their "visibility". By strengthening your mental images you'll haul your listeners to the places you want them to go… like your checkout page!
Say you adore dark chocolate. You go to a website and read this product description:
Premier imported Belgian Dark Chocolate with a characteristic bitter-sweet edge.
Hmmm. Maybe that works for you if you really know your chocolates (and frankly, I'm just making this up as I go - Martian confections are more my thing), but I want to "sample" that chocolate before I tap in my card numbers. I want to experience the color, the smell, the mouth-feel, the lingering after-taste of a dark chocolate. Don't make up flowery nonsense - the copy should be honest - but tell me what I need to read so I know this is the stuff for me! Smooth, full-bodied, with a bite but not bitter, deep color, individually wrapped in gold foil that enhances the anticipation of the richness waiting within. A chocolate to savor. That's what my senses tell me I'm going to get excited about!
Be Specific
Specifics are more believable than generalities, as the chocolate example suggests. And specifics about your products or services are far superior to generalities (or even specifics) about you. Authors of every genre tend to gain your willing suspension of disbelief by means of details. It takes careful attention to describe accurately things you want people to imagine in a certain way. Make each point very clearly; give your readers the respect they deserve as you captivate them by making powerful, relevant, and specific statements about stuff that matters to them - not you - every opportunity you get.
I said it before and I'll say it again: Dare to be memorable. Dare to think outside the boxes and color outside the lines. It isn't exactly a traditional corporate style, but you want to win the hearts and minds of people who are actively involved in a dynamic, interactive medium of communication. And you ain't gonna do that by being lack-luster and boring!
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"Dear Jean and Jerry,
I just returned from another 6 day problem. My mortar section was attached to a rifle platoon that was being tested. We walked for six days and some nights and ate only 'C' rations (vile stuff). That should wind up our field work except for ordinary drill and we should leave in a week or two.
A notice came thru stating that they suspended all 8th division transfers such as O.C.S., Air Corps, etc. One fellow said it was for ninety days but I think it's only pending this move. So I don't know if I'll ever get a crack at becoming an officer. If the Allies keep going it won't matter much. All I care to be is a civilian again.
I'm glad your new job is easier and you like it so well. Has the draft board been bothering you? I read that they wouldn't draft anymore fathers so ____!
Coney wrote me and he is still somewhere in Tenn. on maneuvers so I may get to see him again.
I sent Cliff some pictures you will get thru Dolores- none of me tho. I look too skinny right now. Have you a steak around that you can ship me?
I went into Yuma a week ago and had about six rums- the first drinks since I was home and I felt good on them.
Well kiddo's- no news here that you couldn't read in the papers. I'll try to let you know when I leave altho it's a military secret.
I asked Dolores what she would like for her birthday and she said a wrist identification bracelet with D.M. Swanstrom on it and her serial number 704-18-30- so will you shop around for a good one and if you find one buy it and send or else write for the money. Thanks. I think she likes yellow gold better than white.
Sgt Nelson
Send these picture back d'ya hear!"