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Top Productivity Apps for the iPad 3
Summary: The new iPad with the Retina Display is a good tool for getting things done. These apps are great for that purpose.
8 of 16Image
Crunching numbers in a spreadsheet may not be a favorite pastime, but sometimes you can't avoid it. Numbers by Apple is a Retina Display optimized app that makes spreadsheet work as easy as it can on the iPad. The app can handle many Microsoft Excel spreadsheets for those needing to work with those files.
When a full word processing app is the call of the day, Pages by Apple is as good as any. The app is optimized beautifully for the Retina Display of the new iPad, and is full-featured while being easy to use. It can handle most Microsoft Word documents for those needing that ability.
Frequent travelers will find a valuable personal assistant in TripIt Pro. The iPad app and online service work together to present good itineraries for trips with all the important information in one place. The integrated maps are a great touch, making it possible to find your way around your scheduled events in unfamiliar territory.
$3,99 in the App Store (ad free)
Pro service from TripIt adds push notifications for flight cancellations, etc. $49/year
Kick off your day with ZDNet's daily email newsletter. It's the freshest tech news and opinion, served hot. Get it.


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Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1/2 Photos of Mushroom-Stuffed Turkey Breast
Prep Time:
Cook Time:
45 mins
1 hr 30 mins
This can be made as a holiday alternative to a whole turkey, if you prefer just white meat, or don't have a large crowd to feed. Also, at a time when prevailing tastes are running toward light, lean meat, high-protein, low-fat turkey breast comes close to the perfect choice.
Units: US | Metric
Serving Size: 1 (384 g)
Servings Per Recipe: 6
Make this season merry, bright and manageable with our easy ideas.

subset: commoncrawl


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Jess Flood Event Design
Cheers to your upcoming event!
Sonoma County, CA 95401 | map
Website: Visit my website »
Services: Full Planning
About Us
Welcome to Jess Flood Event Design
At Jess Flood Event Design we are known for our collaborative process. Our clients come to us with brilliant imaginations that never cease to amaze and inspire us. From the most intimate of wedding celebrations to elaborate galas, we graciously offer to each and every occasion our expertise, passion and integrity. Inspired by the fine details, we design and produce events that reach far beyond our clients expectations.Thank you for considering us for your upcoming event. We invite you to explore our site, view our amazing galleries and hear what our clients have to say about Jess Flood Event Design.
Jess Flood has been designing and producing events of all shapes and sizes for over ten years. From social and corporate functions to weddings and nonprofit events, she enjoys the challenge of creating environments that fit each occasion, look effortless and most importantly, capture the clients vision down to the last detail.
Associations I Belong To


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A montreal-based newspaper recently released a new mobile product to read news. It's very nice, but it cost them 40 million and took 3 years to ship, with some 100 people on the team. My company has enough experience with news corporations and other industries to know that there was a lot of waste. My associate stated on social media that he could save them millions on their next project. It's what we specialize in: generating millions in ROI for our clients.
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Submitted: Apr 27 2013 / 04:50


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Criminal Minds: Paget Brewster (Emily Prentiss) promoted to series regular
It has been reported that Paget Brewster – who plays Emily Prentiss on Criminal Minds – has been asked to stay on as a series regular next year. It had previously been reported that Paget's role on the show had been reduced.
TV Line reports that producers on the show have told Brewster that they want her to stay on as a full cast member next season, however, Brewster is apparently hoping to find a new show to work on as her contract states she can sign up for a pilot in the autumn.
Criminal Minds producers are expected to leave the show on a cliffhanger so fans of the show don't know whether Emily Prentiss will return or not.
This article was written by Unreality TV guest blogger Nick Barnes. Catch him on Twitter here twitter.com/thisisnickkk
If you have writing experience and fancy becoming an Unreality TV roving reporter or guest blogger then apply here.


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Product 8/8
Give a tribute to a loved one or a friend in support, recognition or a celebration of a special event! All tribute gifts, regardless of the dollar amount will be published annually in the Pheasants Forever journal's Spring issue.
Please specify in the comment area during the checkout process which program you would like your donation to be directed to. If a program is not stated, your tribute gift will be directed into our general fund to help restore wildlife and other habitat conservation programs.
Pheasants Forever will send a letter of acknowledgement to the individual, family or company being honored if the name and address is entered in the comment area at checkout. We will not disclose the dollar amount of the donation in our acknowledgement letter. Each gift is tax-deductible and the donor will receive a personalized thank you letter.
For further information about tributes, please contact Kristina Hedberg at 877-773-2070.


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So I guess the whole idea of the topic is rather self exclamatory.
Armory link, of course: http://www.wowarmory.com/character-s...ecgos&cn=Leros
My guild's progressing deeper into ICC, in fact we're hitting Sindragosa again tonight from the start. (we've been starting fresh for a long while so we can get geared, but that still eats up time no matter how much of a science you get it down to.) I'm glad to be their healer, but I've got a few questions I'm not so sure on, and as people are asking me about them, I'd like to get answers from the knowledgeable crew here at TankSpot.
Firstly, what's a solid minimum number for mp5 to be at? I know the more the better, but on Tier 10 I'm only seeing spellpower and haste. Which is fine and all, but I'm worried that if I take too big a hit on the mp5 front I'll start having problems. Knowing a solid number not to go under would help me and others immensely.
second is the eternal question: Spellpower or Haste? I've gone around and around in my head about it and I just can't reach an answer. Last I heard it was just personal preference, but that was awhile back.
third: I've been dropping resist totems when I felt they would help. (Frost resist on Sindy, for example.) But I worry about loosing the effect of my usual setup. (Strength of Earth, Flametounge, Mana Spring, Wrath of Air) I'm pretty sure the extra resistance helps make things easier, but is it really worth it?
Fourth: I've noticed on Tier 10 (the basic set you only need Frosties to buy), the actual stat upgrades are...rather pathetic. Should I be looking to get the sanctification marks before I invest in the tier stuff so it can be automatically upgraded? Or is anything better than what I got?
Any other comments or critiques are welcome of course. Yes I do know I have mp5 gems and that's supposedly bad. But I'll be happy to re-gem if I know I won't be in trouble for mana regen by doing it. Also I know the Energy Siphon thing is old, but it was the best I could find for awhile, and I think it helps. Any suggestions for better gear or trinkets is appreciated.
As always, thanks for any help/suggestions/opinions. My fellow guildies thank you as well.


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Vikings Sign C Jon Cooper To Practice SquadPosted by on September 7, 2009 – 5:40 pm
Vikings Head Coach Brad Childress said earlier today players go up and players go down, stressing that there is no such thing as finality in the process of building an NFL roster.
And late this afternoon the Vikings further proved that point by bring back C Jon Cooper, whom they had included on 53-man roster Saturday but then waived to make room for C Kory Lichtensteiger.
In order to bring Cooper back, the Vikings waived T Drew Radovich. And just for clarification, Cooper is now a member of the Vikings practice squad. Lichtensteiger is part of the 53-man roster.
Posted in All, Mike Wobschall | 2 Comments »
2 Responses
to "Vikings Sign C Jon Cooper To Practice Squad"
By mike on Sep 7, 2009 | Reply
hmmm… interesting, I had figured out my own Vikings 53 man roster and it was almost exact, except I had Otis Grigsby and Drew Radovich making it and Sanford and Jaymar Johsnon getting cut and was hoping practice sqaud. It's weird to see one of the picks I had wrong to get cut, then go to practice squad, then get replaced, but this was a very tough year to make cuts.
Well Drew has worked hard so I hope he can find a practice sqaud somewhere (ideally not with packers lions or bears)
1 Trackback(s)
- Sep 7, 2009: Cooper Added To Practice Squad, Radovich Dumped | Minnesota Sports Zone


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November 28, 2014
UPDATED: Thursday, December 27, 2012 --- 11:55 a.m.
From Dodge County Sheriff's Department:
Chad Bruhn died from his injuries at 8:20am, 12-27-2012 at Froedert Hospital. The crash remains under investigation.
Posted: Tuesday, December 18, 2012 -- 5:40 a.m.
From Dodge County Sheriff's Department:
Type of Incident: Motor Vehicle vs. Pedestrian
33 year old Chad Bruhn was injured as he crossed a roadway at 8:18pm, 12-17-12. Bruhn was walking across a rural section of Cth E north of Hustisford, when he was struck by a northbound pickup truck operated by Ryan Schulz (31 years old, Theresa, WI). Schulz was uninjured in the crash. Bruhn was flown from the scene by Flight for Life helicopter to Froedert Hospital in Milwuakee – his condition is unknown.
The cause of the crash remains under investigation by the Dodge County Sheriffs Department Crash Investigation Team.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.


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David Tanis
Harriet Ells
Bob Carlson
Gillian Ferguson
Candace Moyer
Connie Alvarez
Laryl Garcia
Beefalo; Underground Fermenters; Gluten-Free Holiday Baking
David Tanis
Harriet Ells
Bob Carlson
Gillian Ferguson
Candace Moyer
Connie Alvarez
Laryl Garcia
Tom Philpott is the senior food and agriculture writer at Grist. The Food Safety Modernization Act is set for a Senate vote soon. Tom Philpott's post explains why this bill has bounced around both houses. The bill allows the FDA to initiate food recalls and allows them broader oversight over the food supply.
The Healthy, Hunger Free-Kids Act was signed by President Obama earlier this week. The bill was funded, in part by cuts in the food stamp budget, a point that has angered many people. Under the bill, the USDA can set nutritional standards for all food sold in public schools. More info on the bill here. Watch Obama sign the bill here.
Enjolik Oree-Bailey is a chef living in Dallas, specializing in her native Low-Country cuisine of South Carolina. The food is rooted in Africian, Caribbean and creole cultures. Enjolik's recipe for Shrimp and Grits is here.
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week is reviews Huge Tree Bakery in Monterey Park. He likes the hot tofu beverage, the twisted crullers, the turnip cakes, the fried leek pastry and the smoked chicken.
Huge Tree
423 N. Atlantic Blvd.
Monterey Park
All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.
Farmer Bill Coleman has a wide array of dark leafy greens at his Santa Monica Farmers Market stand. He has all kinds of varieties of kale and mustard greens as well as bok choy, herbs and lettuces.
Chef Tony DiSalvo of Whist at the Viceroy (1819 Ocean Avenue, Santa Monica) is making a hearty soup with Italian sausage, diced butternut squash, chicken stock and Tuscan kale. The recipe is here.
Mark Merrill is a raises beefalo in Washington State. The animal is 3/8 bison and 5/8 beef. Beefalo cooks in less time than beef (30% less). The meet doesn't have the marbling of beef, but it is still tender with lots of flavor. A recipe for chili con carne with beefalo is here.
Burkhard Bilger of The New Yorker spent time with "fermentation fetishist" Sandor Katz for his piece in a recent edition of the magazine. Watch a video of Sandor Katz fermenting vegetables here.
Valerie Gordon of Valerie Confections is selling a blanc and noir fruitcake as part of her "Valerie at the Market" line. She has a booth at the Saturday Santa Monica Farmers Market and at the Hollywood Farmers Market.
Shauna James Ahern, also known as Gluten Free Girl, says that holiday baking can, indeed, be gluten-free. Her book is Gluten-Free Girl and the Chef, written with her husband, Daniel Ahern. She uses flours like teff for baking. Gluten-free holiday baking recipes from Shauna are here.


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Bitter melon ... Wow that is rough !
- Cheese Boy Apr 16, 2008 09:08 PM
My goodness. Bitter melon certainly remains true to its name. This vegetable is bitter beyond words. If I've eaten bitter melon before in Indian/Bangladeshi/Pakistani dishes, I certainly wasn't aware of it, or it went completely undetected.
Are there any recipes available out there that mask the bitterness a bit? TIA.
re: Sam Fujisaka
Sam: I'll bite - what's the difference between melon & gourd? The picture provided by Cheese Boy is what I've seen labeled "Indian bitter melon" in our stores. Thx for the education.
I personally don't eat this, but my parents used to make stuffed and steamed, with or without black bean sauce. More commonly now, Mom will make a tea of it, boiling chunks of it (with or without ginger slices which will mitigate the bitter flavor for novices) and drink the tea (helps her blood sugar). Also have seen Japanese tea bags of bitter melon with black bean.
And lastly was at a restaurant recently that diced it and mixed it in with vermicelli in a scrambled egg-type dish. It wasn't unbearably bitter like this, but I'd never seen vermicelli in eggs like that before.
re: smalt
Maybe its the same? I just never heard of it called a "melon". "Ampalaya" in the Philippines. I leaned the way I do it in Vietnam: cut in half cross-wise, remove the seeds and pulp witha table knife. Stuff with a mix of ground pork, fish sauce, chopped green onion, chiles, ginger, and garlic. Steam. Cut into smaller sections when ready andserve with a soy, lime juice, chile, fish sauce dipping sauce. Delicious!
re: Sam Fujisaka
I always used amalaya and bittermelon interchangeably. I'd never heard it called a gourd before.
re: JungMann
"Melon" it is, then.
re: Sam Fujisaka
It could rightly be renamed to "puckerin' pepo".
Did you have Chinese bitter melon? Because I thought that the Indian bitter melon was a lot more bitter.
The bitterness can be tempered with heavier, richer dishes. And some sugar offsets the bitterness as well.
The reason to eat bitter melon IS for the bitterness.
I mean, seriously, do you complain that dark chocolate is too bitter? Or that lemons are too tart?
But in all seriousness it is an acquired taste to some extent. I think if you eat enough of it you'll come to appreciate the bitterness.
re: ipsedixit
I've eaten a lot of it, but will not go out of my way to prepare it or eat it. Unless Mom is preparing it (cut into 2-3" tubes, stuffed with a pork, rice vermicelli, pepper, etc; boiled in broth).
It's supposed be good for one's health, possibly as an astringent to detoxify (similarly to asparagus?).
re: Caralien
i just go with the rule that if its kinda bitter, its probably good for you!
re: bigjeff
Some bitter tasting things are poisonous, while blueberries are very good for you, and not bitter unless under ripe!
re: Caralien
ya it sorta goes against nature's intentions for fruits and berries against natural predators but think chinese herbal remedies and such! a fine line between poison and medicine sometimes.
re: bigjeff
things that taste good like fat and butter and cheese are bad for you while things that taste bad like medicine and bitter melon are good for you why nature whyy
re: pdpredtide
Fat and cheese are bad for me? I keep misplacing that memo.
Ok, the bitterness is what is great in bitter melon. But it is something you will learn to love but until then here is a trick I have used to get our sons use to the taste.
First you cut the butter melon in half and remove the seeds.Then after washing and remove everything from the center you slice the bitter melon into thin half moons. The boil some water and add some chicken bullion in the water until it has dissolved.
Then quickly blanch the bitter melon slices and quickly remove and cool off in ice water.
After that you can stir fry the melon, remember you have remove the bitterness but you have also remove some of the benefits of the bitter melon. But then again you have to eat to get anything form it.
Also you can add some sugar to cover the bitterness to the recipe.
God if my Father was still alive he would tell me he would turn over in his grave, which he may be doing now.
re: yimster
This may be a dumb question: it's peeled, right?
I've included an image with this reply that *perfectly* resembles the vegetable I'm referring to, right down to the multiple pronounced raised nubs. These melons weren't the smoother kind. If those are Asian, these were likely Indian.
As with many urban Bangladeshi and Pakistani stores, there are no signs (or prices) on most of the produce they sell. I saw these (see image below), liked them very much, and opted to buy them at a ridiculously high $2.50/lb. They were awesome looking, -- so fresh -- so vibrant -- so green !! And yes, so bitter !! Before cooking them, we salted them b/c that was supposed to remove *some* of the bitterness. I don't think that worked too well. I think the chicken bouillon might be something better to experiment with. Does anyone have any comment(s) they can share after seeing the image here? Thank you for all the replies so far. To be honest, this vegetable makes an excellent side dish.
re: Cheese Boy
Ahah! Bitter gourd. Love the stuff. Cut in half cross-wise; remove seeds and pulp with a dinner knife; stuff with your favorite ground pork & beef + other stuff + egg mix; steam! Cut in half inch "coins". Serve with dipping sauce. Learned this by eating in a wooden, dirt floor place in Canh Tho Province in Vietnam.
re: Sam Fujisaka
Yes, I like it this way, or poach the stuffed rounds in a good chicken or beef stock and eat as a soup. I like lots of white or black pepper, and some fish sauce in the stuffing.
Also like it stir-fried with fermented black beans, garlic, oyster sauce, pork or beef. Blanch first to cut the bitter. The strong taste fits well with the bitter.
re: Sam Fujisaka
Sam, I like using a fish paste (made by finely mince fish and shrimp to form a paste) and have a nice piece of white fish fillet on the bottom of the bitter melon top with the fish and shrimp paste.
I use a little fish sauce, some stock made from shaved dried dashi, salt, white pepper, white part of the green onion or shallots and some Chinese parsley for color. Top off by some black bean garlic sauce.
The bitterness is really off set by the "blandness" of the fish.
In fact I use a meat stuffing at the same time. Cooked a longer since the cooking times are not same.
Then I do a vegetable stir fry.
So that the presentation is four pieces of stuffed bitter melon (two of each) forming a circle with the vegetable stir in the center. A one dish meal.
Next time I made this I will try to remember to take a picture and hopefully I can post it.
re: yimster
yimster, GAACK!!...that sounds so good!! I understand the ingredients but don't quite understand the process. I have all the ingredients you mention and will try it unaided tomorrow unless you provide a few more detaills.
re: Sam Fujisaka
Ok, Sam I will try to answer you questions. But I did not learn to cook by recipe rather by look, smell, feel and taste.
What it that fish and seafood cooks quicker than red meat. So the cooking time is differ for meat vs fish.
So for the bitter melon which has the fish I blanch the bitter in chicken bullion stock prior to adding the fish combination. That the melon will be cooked while the fish is not over done.
After the half melon is cooled a little you lay a strip of white fish on the bottom of the melon and top off the melon with the fish paste mixture. Then you steam it until the fish paste mixture is done.
The meat filled melon you already know how.
The stir fry vegetables are cooked while you are steaming the melons.
Place the stir fry vegetables in the center of the platter and place the four boats in a circle around the vegetables.
My favorite vegetables to use in this dish is blanch in Chicken broth Chinese mustard greens top with a shitake mustards with oyster sauce.
A bean bean garlic sauce over the bitter melon boats is nice. Petty simple and the look and presentation is great.
For those on the Bay Area board, I do eat vegetables ok.
I will cook this dish soon and for once I will try to write down a recipe and take a picture.
Sam I will check this trend tomorrow morning to see if you have any questions.
Sorry I not great a writing recipes.
re: yimster
Thank you, yimster! I don't cook with recipes either. I learned my stuffed bitter gourd by eating it in a no-name Vietnamese place in the Delta! What you just posted is very clear to me. If you post phiotos, I hope I won't be too surprised. Thank you again.
re: Sam Fujisaka
Great, I hope you will post the photo, since I will be at least a few weeks until I cook this. I have not seen bitter melons that are good enough to spend the time to do so now.
Besides I have to wait until my throwdown with Oakjoan at our local chow picnic.
I just cooking away to keep sharp.
re: yimster
om goodness. You make this sound so delicious, I don't have any bitter melons, but I've plenty of larger zucchini and other squash that look different ( bumpy like) and I bet they'd be good treated this way too.
re: chef chicklet
Other squashes will work but I love the balance of bitter and the sweetness of fish.
Well bitter melon is something I only recently learn to like. In the past I used a Chinese squash called "hairy" melon. Do not know the English name. I normally make "boats" but you can do rings. I wish it cool off so I can cook again.
re: yimster
Yimster - I use the hairy melon ("dit gwa") in soups, but yes, have had it steamed/stuffed also.
I cook bitter gourd (karela) a couple times a month. I make a few different recipes, such as stuffed with its own peelings, stuffed with seasoned ground lamb, cooked in sour tamarind sauce, or cooked in a dry masala with potatoes (I cut this into beautiful coin thin circles, it is really nice). Choose ones which are very green and not yellowish on the outside. You must first add salt and turmeric to some water and soak the cut up bitter gourd inside the water. You first clean it if it has an seeds in it, and cut it into whatever shape will be suitable for the dish. Soak for 20-30 minutes. Then you just use it in whatever recipe. It remains bitter, but it is an aquired taste I suppose and I happen to love it. It is known to be good for diabetes according to Indo-Pak food-health associations.
If you are interested in a desi recipe I will post one.
re: luckyfatima
Yes, please post a recipe - or more than one! I've only had it once, and sort of liked it enough to think I might develop a taste for it, so I planted some in the garden and will have plenty of it soon - it seems to be thriving.
re: Bat Guano
Here is karela aloo or bitter gourds with potato:
3 bitter gourds, slice into centimetre thin circles, poke out any hard yellow seeds from the circles, no need to remove the soft yellow seeds because they will soften, add 1 tsp turmeric and 1 tsp salt to a bowl of water, soak for 30 minutes, then drain and set aside
3 small quick cooking (not for baking) potatoes, slice into medium thin circles
1 heaping tsp garlic paste
1 tsp ginger paste
1/2 tsp whole cumin seeds
2-3 whole dried red Indian chilies (omit if you don't like heat)
1 stick cinnamon
1 bay leaf
1 inch chunk of tamarind pulp, seeds are okay---pick them out if you like or just pick them out when you eat your serving along with the bay lead and cinnamon, break it up with your fingers into bits, do not soak, you will use it whole
1/2 tsp turmeric
1/2 to 1 tsp Indian red chilie powder or cayanne
1 heaping tsp cumin powder
1/2 tsp coriander powder
(if all of these powdered spices are too much trouble in terms of availability, you can just use 2 tbs of your preferred "curry powder" instead)
salt to taste (about 1 tsp)
2 tbs chopped cilantro
2 fresh green chilies cut into thin 1 inch strips, deseed if you want
2-3 tbs oil
You need a deep nonstick pot or wok with a lid for this.
Heat oil in wok or deep non-stick pot, when hot toss in cumin seeds, garlic, ginger, dried red chilies, cinnamon, bay leaf, and the bits of tamarind pulp. Stir around for a few moments to allow to sizzle, then stir in the turmeric and red chili powder. Quickly add in your potato and bitter gourd circles. Stir and coat with the spices, stir continously and add in the cumin and coriander powder. Lower heat and cover for about 20-25 minutes, stirring occasionally until potatoes are tender and bitter gourd are cooked. Turn up the heat and toss for a few moments more at the end. The veggies should be lightly golden and crisp, not soggy. The spice paste should lightly cling to the veg. Do not add water during the cooking, or you will get a soggy result. Garnish with cilantro and green chilies. Serve with whole wheat flat bread and plain Greek style yoghurt on the side.
You will get a nice bitter, slightly sour from the tamarind, salty and spicy dish.
re: luckyfatima
Thanks! This sounds delicious.
This is the "goya" melon, identified as one of the variables that attempt to explain the longevity of the Okinawans ( along with some cool fermented tofu and fatty pork and sweet taters).
Google for this cut and paste: Okinawa bitter melon
and lots of recipes will appear.
An awesome garden producer in zone 7, and below. A beautiful trellising plant, if you choose.
A collection of bitter gourd recepies from India.
re: bulldog
nice stuff!
re: bulldog
that website has a monitor showing "live traffic feed" (scroll down and look on the left side, under google logo). neat!!!!! you can see that you are logged on via chowhound -- and also see the location of other recent blog viewers, e.g., melbourne, hyderabad, sri lanka, london, etc. fun feature. me -- i'm the arlington, virginia viewer. you'll be there, too! try it.
re: alkapal
I am from Hyderabad ,India.
re: bulldog
that's a cool site. thanks. it also has in "options" a map feature. http://feedjit.com/stats/creativepooj... and if you click on the individual flags, you can see the city name.)
(i think a lot of hounds are lurking here and linking there!!
btw, bulldog, i'm happy you are posting on indian food. we love indian food! and mr. alka is from sri lanka, but i was cooking indian food from julie sahni's book way before mr. alka, when i had a boyfriend from lucknow. meera nam alkapal heh.
re: alkapal
I am afraid I do not know much about food and since I am retired I kill time browsing on the net.
re: bulldog
well, you keep it up, 'cause you are doing a tremendously good thing guiding us hounds with your tons of great website/resource links!!! thank you!
I love bitter melon thinly sliced cooked into scrambled eggs. I also make it in a Filipino stew, Pinakbet. With eggplant, long beans, tomatoes, pork and shrimp paste. My friends swear by boiling the bitter melon separately first to reduce the bitterness, then add to whatever your cooking. I didn't think it took more of the bitterness away and just made it mushy. I don't mind the bitter. It's a growing love over the years.
I loooovvvveeee bitter melon. I eat it raw sometimes to get all its bitter glory.
My favorite way to cook it is sauteed with fermented black beans with thin slices of beef.
Also, it is great sauteed with pickled mustard greens (the sour kind) and pork intestines.
You can also put it in soup (broth from pork bones comes to mind) and it looses some of its bitterness.
re: mielimato
last time I saw it at an indian grocery, one of the workers was just chomping away; dude looked incredibly old and incredibly healthy and he says he just eats them throughout the day.
the easiest dish I always do is just the half-moon shape, and garlic and fermented black beans. don't overcook it since it totally loses the bitterness and just becomes limp veg.
re: bigjeff
Piece of Culinary trivia> Bitter melong stuffed with Chopped fish, ginger and (presumably) other spices was remortedly Mao Tse-Tsung's favorite dish.
On a side note once youve scopped them out are the seeds edible too? I know if its really green you can just leave then there but if its beginng to go soft on the outside and the stuff around the seeds is beginning to turn bright red (a sign that the fruit is ripening, I understand) so that the seeds themselves are getting a little shelly can they when removed be, i dont know parched and eathen like pumpkin seeds?
Here is some info about Bitter melon that I picked out from wikipedia:
Bitter melon is often used in Chinese cooking for its bitter flavor, typically in stir-fries (often with pork and douchi), soups, and also as tea.Bitter melons stuffed with ground pork are served as a popular summer soup in the South.
Like most bitter-tasting foods, bitter melon stimulates digestion. Bitter melon is traditionally regarded by Asians, as well as Panamanians and Colombians, as useful for preventing and treating malaria.
Laboratory tests suggest that compounds in bitter melon might be effective for treating HIV infection and diabetes
my mom made some this past weekend
re: pdpredtide
I love bitter gourd (see above), but have never found it here in Colombia.
re: Sam Fujisaka
When you get back to the states can you buy seeds to plant them in Colombia? You can buy them in SF.
re: yimster
I'm here in DC at the moment. I'll look for seeds.
re: pdpredtide
I buy bitter melons at the farmers market as often as I can. The bitter qualities they have are known to help your body handle the hottest and most humid time of the late summer. (According to Chinese dietary therapy). I don't prepare Asian type food much, so I prepare the bitter melon differently. I saute it to on one side until it's crispy and then toss. (I kind of like like how it looks a bunch of little green caterpillars curling up in the skillet.) I then toss in some garlic, and sometimes onions and also sweet corn cut off the cob. The sweet and bitter combo I enjoy.
my mom does make a taiwanese/hakka soup (passed on from my grandma) that is chicken soup with bittermelon and preserved pineapple; I saw two recipes online that could basically be combined; preserved pineapple can be bought in a jar:
weird combo but, comes out really nice; one of my favorite soups. I can try to get a better recipe from my mom but hers relies on preserved pineapple that my grandmother makes herself!
re: bigjeff
one of my favorites is bitter melon stir fried with salty preserved egg. yum. a classic taiwanese dish.
re: FattyDumplin
Yes, one of my favorites. Sometime I will make a bitter melon, salted egg and oyster omelet. Now I wish I did not eat dinner already but there always tomorrow night.
re: yimster
How do you make your bittermelon/oyster omelet? I love both but have never had them combined!
this recipe may do the opposite of what you want (mask) but, have a look:
haven't tried it myself but it looks amazing.
We eat it alot in Indian cooking and yes the bitterness is part of the charm, however it s usually offset by other tastes to make it more palatable.
At home we stuff it with a dry filling made from - roasted chickpea flower thats further cooked sown with jaggery, salt, red chilli powder, ground coriander powder, ground cumin powder and turmeric. It is then dry roasted with this stuffing before being stewed in a standard indian tomato gravy that also includes that is finished off with a tarka made of mustard seeds and asofoetida. Tastes delicious!
Its absolutely delicious as an accompaniment for rice.
I like it best when its stewed down to brown, savory much with soy sauce and pork and generous amounts of garlic. It packs an umami punch and that astringency just wakes the palate up.
Its a ugly dish, but so homey and comforting.
Let me just toss this in there with the other responses... I just made a wonderful radicchio salad recipe. Can barely stop eating the stuff... and radicchio is very bitter on its own. But when tossed with oils, mustard, and a slightly sweet vinegar, it sings. Oil can help tame bitterness, and if you have other flavors that add different balancing qualities, you get a medley. In the case of the salad, the tartness and sourness of the vinegar, and a little sweetness, and the pungency of mustard. Bitter just starts tap dancing along with them.
Now how you would balance a bitter melon flavor - or how they do it where they eat bitter melon - I dunno.
re: Cinnamon
sounds great the salad; and, with milder bittermelon (not the super spiky one but more like the chinese one) I like to eat it raw myself as part of a platter of crudite or a composed salad; imagine subbing the radicchio in your salad with very thin half-moon slices of bitter melon; that's beautiful as well, the bitterness, the crunch and crispness since its cells hold plenty of water too.
the indian type is very bitter. the chinese type are bigger and has wider ridges. if you don't like bitter, choose the chinese type. that said, you choose a more yellowish one. the greener, the more bitter.
when preparing, after cutting/slicing - you add 1 tsp of salt or sugar to it. use your hands to mix well. leave the 'treated' bitter melon chunks/slices for 15-20 min, then squeeze out the liquid. this will reduce the bitterness.
I've had some pretty good fried dumplings with pork and bitter melon, it also goes well in stews. But honestly, this may be the one food I just can't like.
To me it tastes like ear wax and no matter how many times I try it, I just can't get used to it.
Growing up (in a Pakistani household), we'd have this frequently with seasoned ground beef and onions. I never found it too bitter at all. I should note that they'd be so thoroughly cooked by the time the dish was done that it was hard to visually distinguish the thinly sliced gourd pieces from onions.


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Contact: Dr Hilary Glover
BioMed Central
Caption: A species relies on genetic diversity to survive and low diversity usually indicates that there has been inbreeding due to a decrease in population size. By looking at historic mitochondrial DNA from museum samples, new research published in BioMed Centrals open access journal BMC Genetics has found that koalas have had low genetic diversity for over 120 years.
Credit: Dr. Eveline Dungl of the Tierpark Schönbrunn, Vienna, Austria
Usage Restrictions: None
Related news release: Hanging in there: Koalas have low genetic diversity


text:
FCE Skills: Read and Write
Read and Write has been specially written for students studying for the First Certificate Examination. More specifically, it aims to give practice in the skills and language needed in the Reading Comprehension Paper 1 and Composition Paper 2 of the examination. It is ideally suited for use with a full First Certificate course, but is equally useful for the general post-intermediate student who wants to improve his or her reading and writing.
The book contains 20 Units. The first 18 Units follow the same Unit format, while Units 19 and 20 aim to give final guidance and advice for taking the two Papers. Units 1-18 are each divided into three parts, A, B and C.
Part A aims to help prepare for Reading Comprehension Paper 1; part B 'bridges the gap' between parts A and C; and part C gives careful guidance for Composition Paper 2, Units 2, 4,,8, 10, 14 and 16 provide specific preparation for Section A of the Reading Comprehension Paper, but Part A of all Units gives practice in a variety of reading skills which the exam expects students to have mastered and which are tested through multiple-choice questions in Section B of the Paper.
Part B of each Unit is the 'language link' between parts A and C and gives practice in language (often) presented in reading comprehension passages (part A) and required for composition preparation and writing (part C).
Part C of each Unit is designed to help prepare for Composition Paper 2 and is generally connected with the first part of the Unit by theme or subject. Preparation for the different kinds of First Certificate composition (Letter, Narrative, Description,'Speech' and Argument) is cycled three or four times (see Contents).
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Boxing and wrestling events scheduled for venues throughout New Hampshire are listed here. For additional information concerning these events, contact the New Hampshire Boxing and Wrestling Commission, 234 Webster Street, Manchester, New Hampshire 03109. Telephone/Fax: (603) 627-2071.
|November 21, 2014
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Arts & Culture
Culture 2 Go
Our monthly performing-arts roundup
Published: May 8, 2013
After last month's morbid edition of C2G, I'm happy to have some happier news to share from the local performing arts scene.
Julia Gagne, artistic director of Valencia College's theater department, has retired following a celebration last month to honor her 31 years at the school. During her tenure, Gagne directed scores of shows and co-founded the Florida Playwrights Competition (now in its 22nd year), in addition to teaching thousands of students. Gagne will continue to work with local theaters like the Garden Theatre and Orlando Shakes. Her post at Valencia will be filled by John DiDonna, my partner in the Empty Spaces Theatre Co.
In other academic theater news, Rollins College announced the discovery of the only known film footage of 19th-century stage star Annie Russell, a Winter Park resident and namesake of the school's historic auditorium. The silent 28mm reels depicting Russell and her husband Oswald Yorke, recently unearthed in the University of Georgia's film archives, were screened for audiences at Rollins' Annie Russell Theatre during last month's performances of She Stoops To Conquer, in which Russell herself starred in 1914.
Tony Award nominations were announced last week, and congratulations go to Orlando's Kenny Howard and Barry Miller, co-producers and investors in two of this season's most-nominated Broadway productions. Matilda and Rodgers and Hammerstein's Cinderella each picked up multiple nods, including Best Musical and Best Revival. Here in Orlando, Howard is known for directing Michael Wanzie's comedies, while Miller is a big booster of the Fringe Festival. If their shows win big, look for Miller and Howard onstage (behind the lead producers) during the broadcast on June 9.
The All Night Strut, at Winter Park Playhouse through May 11 … The Facts of Life Live, at Breakthrough Theatre through May 12 … The Wizard of Oz, at Garden Theatre through May 26.
Confessions of a Prairie Bitch, at Parliament House May 11 (see page 35) … Cirque du Soleil: Quidam, at UCF Arena May 15-19 … The 22nd annual Orlando International Fringe Theatre Festival, in Loch Haven Park and beyond May 15-28.
> Email Seth Kubersky
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Boulder ChopHouse & Tavern
- Address:
921 Walnut Street
Boulder, CO 80302Neighborhood:
- Cuisine:
SteakhousePrice: $30 and under
Boulder ChopHouse & Tavern
- Dining Style: Casual Elegant
- Website: http://www.chophouse.com/
- Phone: (303) 443-1188
- Hours of Operation:
Dinner: Daily: 4:00pm - 10:00pm; Bar: Daily: 4:00pm - 11:00pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Steak, American, Steakhouse
- Executive Chef: Joleen Park
- Dress Code: Business Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Full Bar, Happy Hour, Non-Smoking Restaurant, Patio/Outdoor Dining, Private Room, Takeout, Wheelchair Access, Wine
Getting there
- Cross Street: 9th Street
- Parking: Public Lot
- Parking Details: A public parking lot, located directly across the street from the restaurant, is free on Saturdays & Sundays. The ChopHouse will validate up to 2 hours at the St. Julian garage. (No Valet)
Street parking is available on Walnut & is free on Sundays.
A word from Boulder ChopHouse & Tavern
Visiting the Boulder Chophouse is like taking a step back in time to the casual elegance of the 1940's. Located in the heart of downtown Boulder, this classic steakhouse with ever-changing local and organic ingredients offers a comfortable atmosphere, an extensive wine list & your favorite martinis. Join us on our patio, in our bar, for Happy Hour or any night for dinner.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerMost Booked
Boulder ChopHouse & Tavern - Best Restaurants in Boulder ›
Boulder ChopHouse & Tavern reviews from OpenTable diners
110 reviews since July 31, 2014
- Food4Service4.3
- Ambiance4Noise LevelModerate
special occasion (60)good for groups (32)fit for foodies (32)romantic (30)notable wine list (27)neighborhood gem (22)vibrant bar scene (19)great for outdoor dining (18)hot spot (11)kid-friendly (10)late-night find (8)great for brunch (5)great for lunch (4)Show More
- Waited 1 hour after ordering dinnersOpenTable Diner Since 2010Dined on 11/22/2014Very poor dining experience. We waited almost an hour after ordering our entrees to receive them. Several of the dinners, which were steaks, were not very good. We received not apologies for the significant delay in getting our food. Will not return.
- The steaks were good, not the best, I'm picky.KellyDined on 11/18/2014The steaks were good, but not charged on the outside enough for my picky tastes. Mine was prepared as I oredered it, medium rare +, and that is rarely accomplished well. The food was better than the service, but the service wasn't terribke, but not as good as the best steakhouses.Special Features:I would recommend this to a friend.
- Best Service in BoulderServicemattersDined on 11/17/2014My wife and I were celebrating our 20th wedding anniversary, but we didn't tell them. Our waiter was so genuine and observant. Throughout the dinner he went above and beyond to serve us and I'm not talking about just the normal check-ins. He stopped at our table at just the right times and spoke with a sincerity in his voice. Later, as he was discussing desserts, he notice my wife was opening a card. He asked what we were celebrating and he offered to buy us a couple glasses of champagne. We declined, but as we were leaving the restaurant, he gave us a piece of chocolate cake, in a bag all ready to take home with us. Thankfully I left him a hearty tip (30%) because this took it over the top. I wish all waiters would learn from this guy and perhaps they would see bigger tips. Great job Boulder Chop House.......we were first-timers and we will definitely be back.Special Features:I would recommend this to a friend.
- FirstBite impressionsbillDined on 11/16/2014Chophouse is nice. Firstbite food choices were good. Service was so-so. Waitress brought us cold corn bread, and tried to place us (party of 6) in a table that should only be used for office parties! Pork Chops and Steak were great. Food was very good. Glancing at regular menu though shows quite a big difference in prices. So, CH will stay a Firstbite only restaurant. Too pricey for normal dining, will have to be special occasion restaurant.Special Features:I would recommend this to a friend.
- Not ImpressedOpenTable Diner Since 2014Dined on 11/10/2014I booked a table for 3 for a business meeting/dinner. The heat was out in the center area of the restaurant, which was a one-time thing I assume. That said, the bartender John was great and we sat at the bar for about an hour before moving to our table. Our table was a small booth...a little too small for 3 men. We all ordered the ribeye, and they were quite stringy. I ordered mine with Diane on the side, it was cold. My baked potato was nothing special either. Our bill was around $175.00, not worth it.
- boulder chop house tavernJustFYIDined on 11/9/2014This restaurant overall was very nice and the staff very friendly and excellent service. The steaks were very tender but were not seasoned very much. I was expecting a little more flavorful steaks. Very good restaurant but very pricey. Would only go there for a special occasion. Same for chicken dish that was ordered it came with capers more capers would have made it betterSpecial Features:
- Ooops! Wrong OrderboulderfoodiesVIPDined on 11/8/2014My wife and I have eaten at the ChopHouse several times before and have enjoyed both the food and the service. Since this review seeks our opinion of our latest experience, I have to say that it came up short. I ordered the beef tips and my wife ordered chicken. While the rest of my meal was quite good (the gravy and mashed potatoes were delicious), the beef tips were tough and gristly; I left about a fourth of the meat on my plate. When my wife's order came, it was crab cakes. We learned later that the waiter had mistakenly punched the button next to the chicken entree. The chicken ultimately arrived, but, by then I had finished my meal. Mistakes happen, but higher-end restaurants usually give you some kind of special attention when they make a mistake. We received a perfunctory "I'm sorry" from our waiter and that was it. We were at the restaurant on a Saturday evening and the waitstaff clearly was busy, but we feel that a sincere apology or personal visit by management would have mitigated our not-so-good experience. On a positive note, the ChopHouse does offer a varied and reasonably-priced wine list, unlike some of the restaurants in Boulder. We had an excellent Zinfandel that went well with both our meals.Special Features:I would recommend this to a friend.
- FishOpenTable Diner Since 2014Dined on 11/7/2014We go to the chop house for the simplicity of good fish. The fish was not a good as past, was cooked in a sauce that seemed to be steak sauce. When you get it RIGHT, don't change it. We go 20 X per year but may start to "shop".
- Love the Bar SeatingDateNiteGurlDined on 10/31/2014The food at the Chophouse is fantastic and the service is very good. When my fiance and I dine there, we like to eat at a tall table in the bar area. We find the atmosphere there much better than in the regular seating area; the restaurant is quiet and a little stuffy for a date night. I think this is because it is just the two of us and we like the extra vibe we get in the bar. If we were eating there with a large party, the restaurant area would probably be fine. The wine and beer section is very good. The steaks are delicious. They have very good "small" salads that are quite large and yummy. Not a cheap place, but worth it for a special evening.Special Features:I would recommend this to a friend.
- My FavoritePeachesDined on 10/29/2014I always bring out-of-town guests to Boulder Chophouse because I know I can rely on the service and quality of food.Special Features:
- Special steakspaterfamiliaDined on 10/27/2014We had not been here for months, and were feeling like a good steak, but we had Excellent steaks. Service was congenial and efficient, and sound level was acceptable (not common, in our experience). We'll certainly return, the next time the red meat hunger strikes.Special Features:
- Dependable FavoriteoutnotoftenDined on 10/25/2014My family really enjoys this restaurant. The food is always great. The crab cakes are a rare find.....and when I was told they were 92% crab, I didn't find that to be an exaggeration. The service is awesome.....wait person always available but not intrusive. We don't go out much but always consider this one of our top places when we do.Special Features:
- Great steak, poor saladJenniferDined on 10/19/2014Hi, we came in to celebrate on a Sunday night. Nice staff. Lovely place -- we've been coming for years. This visit, however, was not perfect (which is how the night usually is). The caesar salads were limp and over-dressed, and to be honest, looked like something served at a conference hotel group dinner. The French onion soup was super salty. The wait for the steaks was a bit long, too. However, they were delicious and cooked perfectly.Special Features:
- enjoydineoutDined on 10/17/2014Outstanding service and food selection - food cooked to order and correct! - waiter was great always there without being asked - cant say enough you pay for what you get and here you get the bestSpecial Features:
- Great service!DeepsDined on 10/14/2014I wished I could have personally thanked the wait staff! I hope our tip was an indication of how much we appreciated the great service on my daughter's 16th birthday. With all the great resturants in Boulder, one have to do something to stand out and staff is one of the best!Special Features:I would recommend this to a friend.
- Train your servers about wineOpenTable Diner Since 2014Dined on 10/4/2014We arrived early on Saturday evening at 4:55pm. We did not have a glass of wine in front of us until 5:25 because the open bottle we wanted was not in stock, which the server took 10 minutes to find out. When he finally poured our selection it dribbled all over the table, although he had a napkin on his arm he could have used it on the bottle to catch drips. Then there were a couple more spills, salad sauce here, melted butter on a tshirt there.
- filet mignon special was delishOpenTable Diner Since 2014Dined on 10/3/2014pork chop was not seasoned. waiter had no personality. it was my husbands birthday and i asked for a candle we got nothing.Special Features:I would recommend this to a friend.
- Pleasant evening.MeaduritesDined on 9/27/2014We hadn't been here for a while. It was our wed dining anniversary so we thought it would make a special treat. We really enjoyed it. The food was wonderful and was very reasonably priced.Special Features:I would recommend this to a friend.
- chilled delicious green sauce ...OpenTable Diner Since 2014Dined on 9/25/2014did not pair well with lamb chops hot/fresh off grill. Rapidly cooled temp of meat.Special Features:I would recommend this to a friend.
- Lovely, relaxed atmosphereJohnAVIPDined on 9/20/2014This was our first visit to the Boulder Chophouse and Tavern and we really enjoyed it. The atmosphere was lovely and relaxed and the service was very attentive. Our food was tasty and well prepared. Recommend.Special Features:
- So-So DinnerCatiraDined on 9/19/2014Friendly service that was overwhelmed by CU Family Weekend. Limited grill space severely delayed food delivery. Food was less than luke warm, but the service tried their best to accomodate.
- TabascoCat14VIPDined on 9/18/2014Love it. Best place in boulder. The atmosphere is relaxing yet funSpecial Features:I would recommend this to a friend.
- Amazing porterhouseOmnivoreVIPDined on 9/10/2014My husband and I split the Chophouse's delicious porterhouse steak. It was as tender as butter! the Dianne Sauce was a small disappointment, because there was very little of it (for a $5 up charge). But the steak was so good we hardly noticed.Special Features:
- Good foodgoobersDined on 9/9/2014We were celebrating our nephew's 20th bday. Had a good table & enjoyed ourselves..Special Features:I would recommend this to a friend.
- always a treattb77Dined on 9/4/2014Our waiter chris was excellent. Probably the best service I've had in years. Chop house is always my birthday or anniversary choice, and has never let me down on a special occasion. My fiance loved the special new Zealand red, orleans shrimp were awesome. New york strip was perfect, and loved having key lime pie for dessert. Keep up the great work, one of boulder's last unpretentious high end establishments! T.Blom former waiter and bartenderSpecial Features:I would recommend this to a friend.
- Awesome place to eatbearcubbrVIPDined on 8/31/2014Some might find the Chophouse pricey but it is soooooooooo worth it. Best Damn Steaks in town.Special Features:
- I nice surprise.911skibumVIPDined on 8/30/2014Food was very good and promptly served. Wine list is pricey with some good values. Overall very good experience for 5 people.Special Features:
- Ups and DownsOpenTable Diner Since 2010Dined on 8/29/2014Our service was noteworthy -- in a good way. We dined with friends from out of town and took our sweet time. Our waitress was perfect ... patient, available, but unobtrusive. It's been awhile since we'd eaten at the Chop House. My prime rib was not up to par and my wife's spinach was too salty. Hardly disasters, but disappointing.
- Restaurant weekfood4thoughtDined on 8/29/2014My daughter chose Boulder Chophouse for her birthday dinner and to take advantage of restaurant week. It was very good. The steaks were very tender and had great flavor. We were, however, disappointed in the key lime pie. Overall, we had a nice meal, good service and a nice night.Special Features:
- cprincessDined on 8/29/2014Good food, nice atmosphere and great service. We enjoyed our dinner and drinks and would recommend it as a nice place to have a quiet dinner followed by drinks in the bar where there is more action.Special Features:
- SO DISAPPOINTEDluveatingoutDined on 8/28/2014We went with another couple and we all ordered the 16 oz prime rib which we split as couples. The piece we each received was not 8 ozs by any means unless you consider the fact that half of the meat was fat. We each received about a tablespoon of mashed potatoes. My friend asked for raw horseradish with hers and was served it when she was done with her meal. The service was slow and the waiter was sarcastic and rude. We all eat out a lot and we all decided we would never go back to this restaurant. We will be sure to spread the word that it is a waste of money and a nice evening out!!!
- Upscale steak house....not reallygreenie420Dined on 8/28/2014The ambience and the menu would make you feel that this is an upscale dining experience. The steaks were tough and not aged. When you spend over $30 on a steak you expect it not to be served with over 10% of fat. I would never serve steaks in that fashion when I was working as a chef. trout was bland and tasteless; that is prob reason that most diners in land-locked states don't enjoy eating fish. Trout was not fresh, presentation was alright but the fish had no flavor. I mentioned this to the waitress and she told me that that is how trout tastes, in a hospital maybe but not when you are spending over $20 on a piece of fish. The waitress thought that the Key-lime pie for dessert was the best ever, but I guess she has never been to Florida.
- Great FoodOpenTable Diner Since 2014Dined on 8/26/2014In town for a conference and had a group of people attend. Service was great and the food was outstanding!Special Features:
- Denver Restaurant Week gembardnutDined on 8/25/2014We visited the Boulder Chophouse and Tavern for Denver Restaurant Week. The menu for the occasion was a bit limited (2 options for courses 1 and 3), but everything we ordered off the menu was incredibly delicious, and there were some tasty options for steak preparation for the main course. All of us succumbed to the filet, and found them to be perfectly prepared. Our service was impeccable: efficient, friendly, knowledgeable, and fun. We had a great time and will inevitably be back. Thank you!Special Features:
- Excellent MealZellDined on 8/25/2014We decided to have a special dinner out during Denver's Restaurant week. And chose the Boulder Chop House. My husband & I each chose one of the 3-course Restaurant Week menus. The steaks were grilled to perfection, the corn bread was moist and delicious, and the peach sorbet was the best I've ever had.Special Features:I would recommend this to a friend.
- Loveland80537Dined on 8/25/2014My strip steak was poor in quality--great preparation. It was the lowest grade of meat Iv'e encountered in my total dining experiences. The manager (Nate) was apologetic and comped my meal. The only good thing on the plate was the mashed potatoes. As the evening progressed the prime rib was taken off the menu due to its low quality and didin't meet the restaurant standards. I still maintain it was the select grade meat.
- steak8Dined on 8/25/2014We had an excellent meal at a reasonable price -- during Denver Restaurant Week. Delicious and perfectly prepared steak, tasty cheddar mashed potatoes and good key lime pie. Featured wine was reasonable ($28/bottle)Special Features:I would recommend this to a friend.
- Denver Restaurant Week DealPickyEaterDined on 8/24/2014Our group chose Boukder Chop House for Denver Restaurant Week because of the menu options. Unlike many of the restaurants participating in DRW, the Boulder Chop House had full size portions and a wide variety to meet all of our personal tastes.Special Features:I would recommend this to a friend.
- anniversary dinnerMaryeatsDined on 8/24/2014Server very attentive. Manager came by to make sure everything was taken care of. Food was perfectly prepared!Special Features:
- Boulder Chop HouseOpenTable Diner Since 2014Dined on 8/23/2014Outstanding service! The filet mignon melted in our mouths!! Perfect!Special Features:I would recommend this to a friend.


text:
ABS MOC Requirements
About ABS MOC
- The requirements of the ABS MOC Program run in three-year cycles (Jan. 1-Dec. 31). After each cycle, diplomates report on their MOC activities by completing a brief online form, the MOC Status Form. A secure exam is also required at 10-year intervals.
- Once enrolled, diplomates must be in compliance with MOC to certify or recertify in any ABS specialty. For diplomates with multiple ABS certificates, the secure exam (Part 3) is the only MOC requirement that must be repeated for each certificate.
- MOC is an evolving process, meant to document a surgeon's commitment to lifelong learning and practice improvement. The ABS intends for MOC to be as flexible as possible so surgeons can participate in ways most compatible with their practice.
- For easy reference, print this one-page MOC Summary (pdf). Or for a broader overview, view our MOC Slide Presentation (pdf).
Calendar Year: The ABS MOC Program has moved to the calendar year. MOC three-year cycles now run from Jan. 1 to Dec. 31. However CME completed based on the former cycle of July 1-June 30 may still be used. If you are in MOC, your MOC Timeline has been shifted six months ahead to Jan. 1. If you are not yet in MOC, your first MOC cycle will begin the Jan. 1 following the academic year in which you passed the exam that enrolls you in MOC.
|MOC Part
|ABS Requirement
|Part 1 -
Professional Standing
|Part 2 - Lifelong Learning and Self-Assessment
|Part 3 - Cognitive Expertise
|Part 4 - Evaluation of Performance in Practice
Three-Year Reporting - MOC Status Form
- At the end of a three-year cycle (Dec. 31), you will be contacted and asked to complete the MOC Status Form, a brief online form, for Parts 1, 2 and 4. The form must be submitted by March 1.
- Make sure we can reach you! Keep your contact information up to date through My Records/My Account.
- The form will be posted on your MOC Timeline. You will be asked to:
- Provide information about your state medical license.
- Indicate whether you completed a fellowship in the last three years, and if so, provide information about your training.
- List where you hold or held any type of privileges during the three-year cycle (or explain your lack of privileges, e.g., you are clinically inactive).
- Provide contact information for chief of surgery and chair of credentials/privileges at the institution where you performed most of your work.
- List your Category I CME activities from the past three years and indicate which ones included self-assessment. (You may also transfer CME data from the ACS or SAGES.)
- Indicate or describe the outcomes registry or quality assessment activity you are participating in for Part 4 (individually or through your institution). No operative data or evidence of participation is required unless requested.
- At the conclusion of the form, attest to the accuracy of the information provided and acknowledge the ABS may contact you or the institutions involved to verify this information.
- Once you submit the MOC Status Form, no further action is required unless you are contacted by the ABS. You will receive an e-mail confirmation that your form has been received.
- MOC Audit: The ABS audits a percentage of forms each year to verify the information entered. If you are selected for audit, you will be contacted and asked to submit documentation of the information in your form (e.g., copy of medical license, CME certificates, etc.). Once your documentation is received and approved, you will be in compliance with MOC.
- Note: If you are applying for an MOC exam the same year your MOC Status Form is due, the MOC Status Form must still be submitted.
Compliance and Re-entry to MOC
- Diplomates who do not submit the MOC Status Form when required, fail to respond to an audit of their MOC form, or otherwise do not meet MOC requirements are considered not in compliance with MOC and will be reported as "Not Meeting MOC Requirements." They also cannot certify or recertify in any ABS specialty until MOC re-entry requirements are met. See our ABS MOC Re-entry Policy for details on re-entering MOC.
- Diplomates who do not participate in MOC will be reported as "Not Meeting MOC Requirements" and cannot certify or recertify in any ABS specialty until MOC re-entry requirements are fulfilled.
MOC Timeline
- A personalized MOC Timeline is available for diplomates enrolled in MOC to help you track your participation. Diplomates who recertify "early" (prior to their certificate's final year of validity) will have an extended timeline with additional years in MOC.
- MOC Year = Jan. 1-Dec. 31
|Year 0
|MOC Year 1
|MOC Year 2
|MOC Year 3
|MOC Years 4-6
|MOC Years 7-9
|MOC Years 8-10
Multiple Certificates
- Diplomates with multiple ABS certificates do not need to repeat Parts 2 and 4 for each certificate; these requirements may be fulfilled in whichever areas best reflect your practice. Only the MOC exam (Part 3) must be completed for each certificate you hold. You will report to the ABS every three years according to the timeline of your enrollment in the ABS MOC Program. The reporting does not have to be repeated for other ABS certificates.
- Diplomates with certificates from other ABMS boards or RCPSC must still report to the ABS every three years. Activities completed for the MOC programs of other boards or RCPSC that meet ABS requirements may be listed on the ABS' online form for Parts 2 and 4. Please note other ABMS boards may have different MOC requirements; there is no automatic reciprocity among boards.
The RCPSC has recognized ABS MOC as equivalent to its MOC program. ABS diplomates who belong to the RCPSC and practice in the U.S. may use the ABS MOC Program to maintain their RCPSC membership.
Other Situations
- Fellowships: For diplomates who complete a fellowship during a three-year cycle, the ABS will waive Part 2 and Part 4 requirements for the year(s) in which you were enrolled in fellowship training. Details about the fellowship must be entered into the MOC form. Fellowships must be accredited by the ACGME or a surgical organization with a formal accreditation process (e.g., SSO, ACS, Fellowship Council), and be at least 27 weeks (per year) in duration.
- Diplomates must still meet Part 2 and Part 4 requirements for any non-fellowship years in the three-year cycle. The CME required for Part 2 will be prorated (i.e., 60 hours with 40 including self-assessment for two years remaining; 30 hours with 20 including self-assessment for one year remaining).
- Clinically Inactive/Retired: Diplomates who are no longer in active practice but wish to participate in MOC must still complete the online form at three-year intervals and should provide details about their status at that time. For Part 1, you must maintain a full and unrestricted medical license and submit as references the names of two supervisors or peers familiar with your current situation. Parts 2 and 3 of MOC must also be fulfilled, but not Part 4, practice assessment. See also Clinically Inactive Policy.
- Not Yet Enrolled/Unlimited Certificates: Diplomates who are not yet enrolled or have a time-unlimited certificate may enroll in MOC by taking and passing an MOC (recertification) exam. All application requirements for the exam must be met. Diplomates with time-unlimited certificates will not have their certificate status affected by entering MOC.
Refer also to our MOC Q & A page. For specific inquiries, please contact the MOC coordinator.
Updated: November 2014


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Weather Links
Humidity 73%
Winds 4.6mph
Sponsored by: Arceneaux Ford
Humidity 73%
Winds 4.6mph
Feb 24, 2010 8:28 AM by Associated Press
WASHINGTON (AP) - The Internet isn't a government entity, rather a network of interconnected computer systems. But industry experts say the U.S. government needs to take a more active role in making sure that the Internet remains secure. The analysts note as business and government rely more on the Internet, the threat of a serious attack continues to grow. The industry leaders who spoke to Congress compare the digital age to the automobile age. They say the government can provide the kind of oversight that the government did back in the 1960s and 70s to make things like safety belts and other equipment mandatory so the highways would be safer.
4 hours ago


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1/4 Photos of Mandarin Chicken
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This is very similar to the Mandarin chicken served in the malls, except I use white meat chicken. Boneless chicken thighs are what the restaurant uses. It's quick, easy and delicious. Sometimes I'll make this, then a quick trip to the local Chinese take-out for vegetable lo mein and eggrolls for a cheap, tasty Chinese meal that's almost homemade. You'll be amazed at how authentic this tastes! *Note: I have adjusted the amount of sugar to reflect comments written in reviews. If you like it sweet, use the full 2/3 cup.
Units: US | Metric
Serving Size: 1 (160 g)
Servings Per Recipe: 4
Every recipe, menu, tip and how-to is right here, at your service.


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Engraved Cancer Awareness Heart Keepsake - Personalized Heart Keepsake It takes a lot of Strength, Hope, Love & Courage to take on this disease. Show your never ending support for your Breast Cancer Survivor by proudly displaying this beautifully Engraved Breast Cancer Awareness Heart Keepsake at home or at the office. Our Personalized Heart Keepsakes make great personalized gifts for all of your family & friends.
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The thrill of the kill is the name of the game for the Drury brothers, stars of America�s most breathless hunting videos
Week of January 14, 2004
These lawyers could cash in big, but who hired them?
After five years in office, enigmatic Darlene Green has become a force to be reckoned with in St. Louis
In its lawsuit, St. Louis is eager to blame the lead industry for making the area one of the most contaminated in the nation. But the city itself is guilty of doing little to prevent the poisoning of thousands of children like "Little Al" Evans.
Getting a state bottle-and-can-deposit law on the books seems to be a job for country folks; plus, other St. Louis follies and foibles


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Featured news
Security starts from the inside out
On Aug. 23, 2004, a former employee of Varian Semiconductor Equipment Associates Inc., a large high-tech company, was charged in federal court with computer hacking that allegedly caused significant damage to Varian's computer systems.
Patrick Angle, 34, was charged with intentionally damaging a protected computer. The charge alleged that Angle, who had worked for Varian, had become disgruntled with his employment by September 2003 and had been told by the company that his employment contract would be terminated in October of that same year.
By Douglas Schweitzer at Computerworld.
[ Read more ]


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Thursday, 14 November 2013 00:00
Roslyn Gold Card members are invited to a pre-theater tea on Thursday, Nov. 21, at 2:30 p.m. in the Roslyn High School cafeteria.
Immediately following the tea, Gold Card members are invited to enjoy the Roslyn High School Royal Crown Players presentation of Little Shop of Horrors at 3:30 p.m. in the Roslyn High School auditorium. Admission is free for Gold Card members at this performance and reservations are required.
The Gold Card Program is open to residents of the Roslyn School District who are 55 years and older. To make reservations for the tea and show, call the Gold Card number at 801-5090.


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We had a great time in South Dakota. We took advantage of the full day to have some quality time as a band and do some planning for the upcoming year. It was just too hot to do anything outside till the evening. We headed over to check out Matt Maher, Matthew West and New World Son. They were all excellent. There was a great crowd at Hills Alive. Mac was suffering from a little bit of dehydration, but I don't the crowd really knew. He was struggling, but dug deep to pull off a great show for a great audience. We had a great time, and hope we get a chance to return.Tai
[1] http://www.thirdday.com/music/songs/lift-your-face
[2] http://www.thirdday.com/music/songs/i-got-feeling
[3] http://www.thirdday.com/music/songs/rockstar
[4] http://www.thirdday.com/music/songs/sing-song
[5] http://www.thirdday.com/music/songs/call-my-name
[6] http://www.thirdday.com/music/songs/revelation
[7] http://www.thirdday.com/music/songs/cry-out-jesus
[8] http://www.thirdday.com/music/songs/surrender
[9] http://www.thirdday.com/music/songs/make-your-move
[10] http://www.thirdday.com/music/songs/ive-always-loved-you
[11] http://www.thirdday.com/music/songs/jesus-rides-subway
[12] http://www.thirdday.com/music/songs/tunnel
[13] http://www.thirdday.com/music/songs/creed
[14] http://www.thirdday.com/music/songs/otherside
[15] http://www.thirdday.com/music/songs/god-wonders
[16] http://www.thirdday.com/music/songs/agnus-dei


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Have fun. Try stuff. RVC gives you opportunities to get involved. There are lots of student activities to choose from. We offer more than 20 clubs and organizations. Try your hands at student government. Join the staff of our campus newspaper. What's it going to be?
Social Media Be sure to follow Rock Valley College on Facebook, Twitter, Instagram, and more!
Whether your plan is to take classes and transfer to a four-year university or enter one of our career programs designed to get you into the workforce right away, Rock Valley College has what you are looking for. Select from one of our more than 60 transfer areas or more than 30 career programs.
Online Schedule Check out RVC's new online schedule for browsing course offerings!
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At Rock Valley College, you're not just a number. Our highly respected faculty have master's degrees, doctorates and real-world experience. You won't be competing for attention in a huge lecture hall. Our average class size is 21, so you'll get a chance to interact, challenge and be challenged by your instructors.
Get Started! Find out what steps to take to start your journey at RVC...
RVC competes in NJCAA Division III in men's and women's basketball, women's volleyball, golf, baseball, softball, men's and women's tennis, and men's and women's soccer. Not to brag, but we're pretty good at it. Our teams have won 13 national championships and we have had more than 140 All-Americans.
Basketball is Back! Nationally renowned RVC women's & men's basketball teams are back competing! View schedules here.
The Estelle M. Black Library at Rock Valley College features nearly 75,000 volumes and more than 650 periodicals, and access to the interlibrary loan system. It also features spaces for individual and group study, and if you get thirsty, there's a coffee shop in the lobby!
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GreatSchools Rating
Teacher quality
Principal leadership
Parent involvement
I'm very pleased with this school both of my children have attended Henry.I feel they are getting a great education.
Not happy with this school at all. There is a major breakdown in communication between teachers, parents and students. We had more than a few things happen that was very unsatisfactory. Myself and others attended Henry years ago and it was a great school. We had teachers that cared about our education and they actually loved what they did. And trust me it showed about as much as it shows now that the teachers there now would rather be somewhere else. So to Mr. Muzzall and all the teachers that where there with you.....I want to say thank you for caring enough to give us the great education that you once were able to receive at Henry!
I have attended henry since first grade i think that some teachers have certain standards they set for their students if the students don't follow them they get in trouble. Mrs.Ellis is one of the best teachers along with Mrs. Barrow they are great teachers they know what they expect and if it is not achieved they make there students achieve it by hard work and consideration.
I am very unhappy with the education my children are receiving. If I could I would take them to Paris Elem. or Lakewood School. Henry School abuses the "no child left behind " instead of educating the children they give them a coloring page an pass them along so it looks good to the state. I must give credit to SOME of the teachers, we have had a few "Great" ones that were wonderfull. We have also had some that are only there for the pay check. Most of my childrens friends have been moved to other schools because the education, activities, athletics are just not there.
My dad, aunts, sisters, & myself all went to Henry School. It was once a school people were proud of. Parents and their kids were proud to participate in all activities. Henry School has become an embarassment to our county. The atheletic dept. does not teach our children the basic fundamentals of the sports. The gym teacher has been known to call the children lazy. I agree with one other review i read, our kids at Henry School are falling behind because they have not learned the things other kids in the county are learning. How many teachers allow their students to paint their finger nails during class? How many parents want their kids to be allowed to do such things in class? I want all our kids to get a good education that will take them forward in life. That's why my daughter will be going to Inman next semester.
I have 2 sons at Henry School. The education they are receiving is one of few reasons we stay in henry county. We could not be more pleased.
I have 2 sons who attend this school. What I love about Henry is the teachers - both of my sons have had wonderful, caring teachers who go above and beyond, and are obviously in the teaching profession because of their passion for educating our children. The student-teacher ratio has been fairly low, which allows for the teachers to be able to focus on students one on one at times. Both of my sons are also in the gifted program. Though it does not meet as often as I would like, the teacher who runs the program is wonderful and finds interesting and creative ways of challenging her students. Now, on the negative side, certain programs are severely lacking. There is no art program at all, and the music program is lacking. There is a band, but no orchestra.
I love this school. My children are not only taught everything that is required by the state, but they are also cared for by the teachers. The teachers have fewer children in the classrooms and actually get to know the children. I have home numbers for the teachers so if I have a questions after school hours I can give them a call (of course this is my experience all teachers may not give out his or her home number). One of my children needs special help at school and the special education teacher goes above and beyond. The speech/language pathologist on staff does a wonderful job with all of the children I have personally seen her work with and she sends out reports to the parents that help us to recognise areas that need more work. Great school! The building could use some fresh paint.
This school is sub standard to say the least. The building is dilapidated, education is behind the city schools and there is less opportunity for activities, etc than in other schools in the same county. Parent concerns are not addressed appropriately.
We were not happy at this school. The politics and unprofessionalism was unreal. Our one on one teacher experience was good. You may want to consider a city school. Another pratice I did not agree with was if you score low on a homework assignment you can redo it to raise your grade. If you don't do your homework you will get another chance to do it later before mid-term or report cards go home, even if it was 10 assignments. Responsiblity is not taught here.
The school is wonderful. I sent my child last year to the city school and they taught my child to think about theirself before others, which is the opposite of what I have taught my child. Henry Elementary is great, my child is learning more, the staff and principal are all great. My child has more one on one with the teachers, my child isn't put aside. The school let's me know when there are special activities, etc by phone or email.
Community ratings and reviews do not represent the views of GreatSchools nor does GreatSchools check their accuracy or verify the reviewers' identities. Use your discretion when evaluating these reviews.
The Community Rating is the school's average rating from its community members (e.g., parents, students, and school staff). The highest possible rating is five stars; the lowest is one star.
937 Pioneer Rd
Henry, TN 38231
Phone: (731) 243-7114
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What is it? Storybird is a collaborative storytelling tool. Students use collections of art to be inspired to write stories. One the art is chosen, students are able to build there story by dragging and dropping pictures and creating a story to match. It's great for teachers because they're able to easily create student accounts […]
Tag archives for collaboration
Storybird: A Collaborative Storytelling Tool
Posted by Mr. Avery on Monday, September 5th 2011
category: Art Tools, Presentation Tools
tags: art, book, books, collaborate, collaboration, embed, embedding, read, reading, Storybird, storybird.com, writing
About Me
I am a 6th grade teacher in Plympton, Massachusetts. I have a passion for integrating technology into the classroom. You can find my classroom blog here.
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The second component was a flexible barrier with an incorporated pipette head. This flexible barrier was sealed onto the rigid
tray to generate the closed RNA disposable. When closed, the flexible barrier enabled the six-axis robot arm incorporated
in the equipment to access all areas in the rigid tray to perform the liquid transfers and other manipulations required for
processing. Along with the robotic arm, the automated RNA equipment incorporated the thermal cycler needed for PCR and all
incubation steps, as well as the spectrophotometer needed to determine concentration. In initial feasibility runs, the prototype
automated equipment and functionally closed disposable container generated amplified RNA comparable to the amplified RNA generated
using current manual clinical processing methods, thus demonstrating that this automated concept is appropriate for manufacturing
drugs for oncology indications. This concept can be readily adapted to infectious-disease indications to amplify RNA from
a viral sample.