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subset: commoncrawl


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Home Cooking Dish of the Month: September 2012 Nominations
- L.Nightshade Aug 20, 2012 12:50 AM
Welcome to the nomination thread for the September 2012 Dish of the month!
As Dave MP expressed in the August thread, "The idea of Home Cooking Dish of the Month is to collectively cook as many versions of the dish as possible within the month… reporting back with details about recipes, and photos of the dishes we've cooked."
The Dish of the Month for August was Quinoa Salad, and you can read and participate in that active discussion here:
You can also find some interesting discussion and suggestions in the August nomination thread here:
Now it's time to start considering what dish you'd like to prepare and compare in September. The field is wide open; you can select an old favorite dish, or something you've never tried. When you nominate, keep in mind that we'd all like to try cooking the dish, so extremely complicated dishes with obscure or out-of-season ingredients, while exciting, may have less likelihood of garnering sufficient nominations and votes. When it comes time to cook, you can use recipes from books, from the internet, from friends and family, or, you can invent your own. You can prepare, and report on, as many different versions as your time and imagination allow.
When you are ready to nominate a dish, please type your dish in ALL CAPITAL LETTERS. Nominations will be open until August 25th at 8pm Pacific time (11pm Eastern time, and 3am August 26th GMT). After the close, the dishes with the most nominations will move on to the voting thread. Once the votes are tallied, the winning dish will be announced and there will be a thread where all participants can post reports and photos.
Everyone is welcome to join in and help decide what we'll be cooking in September!
re: lilham
lilham, nominations need to be in CAPITAL LETTERS.
re: blue room
I wasn't sure if we could nominate an ingredient. But seeing other nomination for vegetables. I guess I'll nomimate BLACKBERRIES.
re: pikawicca
I'll second the nomination for TOMATO SOUP in all its variations. I can't think of anything I'd like to read about more than everyone's take on their favorite tomato soup recipe. I already know which one I will be submitting. Would be too bold to nominate it as a GRILLED CHEESE/TOMATO SOUP COMBO? If not, let me make two nominations at once.
re: dkennedy
On the menu tonight, Cold Tomato Soup
2 pounds tomatoes, quarter
1/4 c. EVOO (the good stuff)
1 T. red wine vinegar (ditto)
1/2 t. kosher salt
Puree in food processor, strain, chill, serve in mugs that have been in the freezer for a bit. Delicious, and took all of 5 minutes.
I was going to put Birthday Cakes out there (spans the seasons), but I like the squash idea better.
I'll say WINTER SQUASH DISHES.
Given the time off year, garden harvest and fall produce I'm going to suggest AU GRATIN. How would you prepare an au gratin dish?
(In the culinary arts, the term au gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese. The au gratin topping should be golden brown, which can be achieved by baking or by placing the dish under a broiler.)
Sweet, savory, spicy?
Apple, potato, tomato, zukes, squash...endless recipe ideas I'm sure!
re: blue room
Cool! Could be fun!
re: HillJ
It would be fun, at least once, to do it!
re: blue room
JC was one in a ga-zillion!
re: gingershelley
ah but better to broad than too narrow. The season is ripe for using up the summer produce/early fall harvest. I'm making a white corn and zuke gratin with a fish dish for dinner tonight.
Although I love winter squash, I do more of that in October. School is starting up, and apples are such a natural for September
Love the idea of squash and my second thought was eggplant. The latter is not one of mr bc's favourites so I've been trying various recipes to win him over. I especially like that dishes like eggplant parmesan or melanzane alla mozzarella make for great meatless meals. I'll nominate:
Hey folks...
I think we need to be a bit more specific than just nominating an ingredient. There could be a million "squash dishes" or "apple dishes." For the time being, let's see if we can narrow it down to an actual dish, for example squash soup, or squash pancakes, or ratatouille. Or apple pie, or apple chutney, or apple bread.
re: L.Nightshade
I was wondering about that -- lilham mentioned it too -- so
I'll change my nomination to STUFFED WINTER SQUASH DISHES. If still too broad, let us know!
re: L.Nightshade
That's why I recommended AU GRATIN. There are hundreds of ways to go. And I'd love to see CH's ideas on this dish.
re: L.Nightshade
Which is why I said APPLE PIE (in case it was missed the first time I posted it)
re: wyogal
Even homemade PIE would open a host of possibilities.
re: wyogal
Not to worry HillJ and wyogal, and no need to re-nominate. I caught and counted the au gratin and the apple pie nominations the first time around. I was only speaking to the people who named an ingredient and not a dish.
re: jpr54_1
Is your nomination for hamburgers jpr? I see "ground meat" as more of an ingredient than a dish.
re: L.Nightshade
re: mariacarmen
I have a few TARTE TATIN recipes I'd like to try. This gives me an excuse to do it.
re: Hank Hanover
On the first go round, one person recommended quinoa and three people agreed. But on the 2nd round, more people voted for quinoa salad than the other suggestions. Picking one dish can be challenging I suppose. I did pick up a few new ideas for quinoa and I'm not a huge fan of gritty salads....
re: HillJ
I think I am good with 'Gratin' choice for the thread for Sept..... there are so many ways (books you can cook) about veggies, possible meat addition's for a gratin to be made that is very Delicious.
All kinds of fresh farmer's-market goodies, squashes, eggplants, tomatoes etc. that I could include in a pan of delicious food.... I like this idea, as it would integrate many cookbooks and version's of making food that is fresh.
Much more exciting than quinoa salad, just sayin'...
re: gingershelley
Last night I made an artichoke kale au gratin with lemon, panko, soft blue cheese and bacon. Tonight we used the leftovers as the filling for a simple egg dish. I would really love to experiment alot more with gratin dishes; especially spicy ones and learn more about regional versions.
re: HillJ
HillJ, your post brought to mind very tasty kale salad that I had this summer - it was a take out and the person who brought it had no idea of what was in it... I thought that the kale was blanched, shocked, drained and thinly shredded to make it taste so very refined. There was a yummy dressing and maybe a few finely shredded veggies but not many and some nuts/seeds.
re: gingershelley
I ended up making an eggplant gratin last night inspired by this discussion; grilled a sliced, salted drained eggplant, a yellow zuch and a green one sliced thin on the mandolin, grilled lightly too. Layered up the eggplant in a shallow casserole with fresh sliced tomato, the thin squash ribbons, 1/2 of a quick saute of a diced tomato, tbsp. of paste from the tube, a couple cloves of garlic, a couple shallots, 1/2 cup of tomato puree from the freezer. A layer of ricotta mixed with an egg, a dash of cream. Spread that over the chunky quick sauce. Last of the sauce up top. Layer of crumbs, garlic and parm over top and into the oven for 1/2 an hour until all hot and bubbly. Very good! Set up nicely, not heavy, all the veggy flavors melding together, but identifiable too. The thick-sliced fresh tomatoes were still juicy. Low in fat, also...
Leftover's for lunch!
re: gingershelley
Oh that sounds fantastic, gingers! Wow.
re: gingershelley
I like anything with cheese on it so GRATIN is my vote. Yours sounds so good! I don't know what my feelings will be for zucchini come September or I would vote for ratatouille which I usually dust with some grated parm romano blend.
re: gingershelley
Sure was! When folks ask for or talk about a one pot dish, your eggplant gratin is what I would make. I love layered dishes that also become the surprise ingredient in the next days dish. Repurposed. Yeah, great way to use summer produce.
re: carminabee
You read my mind, or at least part of it:
Right now I'm thinking about the nighshades we'll be seeing in September, and RATATOUILLE comes to mind again. I could thow my self into a myriad of GRATIN dishes; that has appeal. As does RISOTTO, perhaps narrowing the field to something like vegetable risotto, or a seafood risotto. Mmmm. The beginning of fall, starting with a Blue Moon at the end or August!
re: L.Nightshade
When I think of risotto, this thread always comes to mind! The variations are endless that's for sure.
re: carminabee
RATATOUILLE, that's an interesting suggestion. Done au gratin style-delicious. Loads of variations around the globe too. Fun.
re: carminabee
Of course mentioning ratatouille reminded me of the Italian version... Chiambotta.
However I like the idea of a gratin..
so I'll suggest AU GRATIN.
So *anything* under browned crumbs is a gratin? That does seem pretty broad, for the purpose here. Or should I be thinking mainly of vegetables cooked that way?
re: blue room
LOL blue r, couldn't the same be said of what's under the pie lid, or in the risotto pot? It's always about the intrepretation, right?! So when you say pretty broad I must ask isn't that the point of home cooking a dish with the input and creativity of this thread, and all of our CH kitchens? If not, I've mistaken the point of this entire community idea. ??
re: blue room
I'm not sure gratin is really even a dish, as much as it is a technique. But I think we've come to see it as a baked dish with crumbs, and usually cheese. I think it has to be something you cook in a gratin-type dish; I don't think that putting some crumbs on a cheeseburger would qualify! So, anyway, it does seem a little broad, but I think it would work for the DOTM. And it's something that could have a lot of variety, so participants might want to try more than one version.
re: L.Nightshade
See now I understand it to be both but leaning more in the direction of a dish because so many gratin variations beyond crumbs and cheese exist already.
re: blue room
In my little pea brain "gratin" means vegetables, butter, cheese, bread crumbs ,etc.
Fruit treated in a similar way is a "cobbler." Hold the cheese.
re: Gio
Look what I found: apples, potatoes and cheese. Who knew. Leave it to Emeril.
Couldn't find any cheesy apricot gratin recipes, though.
re: Breadcrumbs
Yes indeed, but is that a Gratin or fruit and cheese platter?
re: Gio
Is the cheese in the dish done au gratin or is the fruit and cheese placed on the same plate? Riffs include the use of some form of cheese, topping, main in single or combination baked together.
any fruit au gratin (just one example)
re: Breadcrumbs
Shave and sauté some fennel, add to that and you are good to go!
Hmmm. I think I know what I'm doing later this week.
re: hambone
CHILI is a good one hambone. So many variations on ingredients, heat, styles.
re: hambone
Or keep warm all thru late fall & winter. I've been dying to try a dessert chili dish but I've been waiting for a crowd to help me enjoy it.
re: hambone
I'll go with chili. Lot's of room for variation. It can be a main or a side dish. At least it isn't quinoa, ratatouille or some other yuppified dish.
re: Hank Hanover
how do you figure quinoa is a yuppiefied dish? just because people outside of south america have discovered a new ingredient and are excited about it? it's a grain used by hundreds of thousands of poor-to-middle class people as a staple. just because people here have found new uses for it doesn't make it yuppified. have you tried making it? i remember you posted once about shallots being a sort of yuppie onion or something. they're certainly nothing new either.
i'd imagine that ratatouiile also has a similar, humble beginning. after all, it's just roasted veggies.
re: mariacarmen
Awe blame it Fox News or another media mogul - remember when they said real men don't eat quiche? Rubbish!
re: mariacarmen
2013 has been declared International Year of Quinoa by the United Nations.. Blame the ancient Incas.
re: mariacarmen
Ma'am... My email is on my profile. If you would like to argue about it, email me and we can argue "Hell of the cross". Unfortunately, chowhound will not allow us to argue on a thread.
Oh and yes ratatouiile's beginnings are indeed humble, old and French.
re: Hank Hanover
no one is arguing, i was asking a question - a couple of them. if you don't want to answer, that's fine.
but i am practically laughing out loud at the thought that CH doesn't allow people to argue on a thread!
re: mariacarmen
My objection to quinoa salad being the subject of last months dish is based on my lack of interest in exploring it. Apparently, a lot of people really weren't interested. The entire months thread had 89 responses. Out of that there were 33 recipes and a discussion about whether to rinse quinoa or not. All the others were simply statements like "oh that looks good". That seems like a pretty lackluster response to me. It is my position that if another more popular dish had been chosen, there would have been a better response. I have not tried, eaten or cooked quinoa and have no interest in doing so. In my opinion, it is a ridiculously priced grain.
As for my term, "yuppified", I have used it, specifically, to present a negative tone. If you wish to give it a positive tone, may I suggest "trendy"?
re: Hank Hanover
Hey Hank, it doesn't look like you were involved at the time, so you may not realize that last month we went through the same process. Quinoa salad had a clear majority of the voting public, that's how it got to be the Dish of the Month. August was the first month, so a lot of people may not be aware of the DOTM yet. Give us a little break here on the quinoa, and keep suggesting great dishes that will get us all cooking in September!
re: L.Nightshade
I know you did. I watched silently as quinoa salad was voted in. I have decided that maybe I can influence the decision away from dishes that I am not at all interested in.
re: Hank Hanover
I know what you mean, Hank. I was so excited about the concept thinking it would be like eGullet's cook-offs and then we got Quinoa Salad. I still played along since my bf incidentally asked for a quinoa salad.
I think leaving it too broad like 'gratin' ends up making the discussion too scattered and in the end, not very edifying. Also worrying too much about ingredients being difficult to acquire for some people is not necessary since that is what makes these things interesting. I'd love to hear someone say, 'i used worcestershire sauce instead of hoisin in my cha siu since we don't have access to that ingredient in Yemen.'
I'm not saying we should do the exact same thing as eGullet (because I suppose I should just go there for that) but I think looking at some of their sucessful cook-offs would help get things started here...
The cook-off index starts at the 3rd post down.
re: soypower
Thank you for supplying the link for the egullet cook-off. It will be an enjoyable read.
re: dkennedy
The egullet cook off is fantastic. Frankly many CH's participate over at egullet and that's a great thing because both sites benefit from the treasures found.
re: soypower
What do you see as the essential difference between the cook-off there and the DOTM here? (Aside from the fact that they've been doing it a lot longer and we've only done one dish.) There are a lot of very general dishes in that list. They've even done gratin, ratatouille, and ceviche, for example, three of the dishes we've had under consideration. I'd be interested to hear why you think the cook-off is more successful, and specifically, what you think would improve this project.
re: L.Nightshade
You're right. I didn't see that they did 'gratins' as one of their cook offs. I think that the more specific dishes give people a better chance to compare methods and incorporate ideas in their cooking. Perhaps it will just take a few cook-offs for us to get this thing going.
re: L.Nightshade
L.N., since you have gotten all of us interested in participating, perhaps narrowing the choices by offering say six up front would help move the choices along and we could begin to focus on recipes. Instead, we wind up with a list of dozens and discussing why one is more appealing than another....doesn't VOTING take care of that?!
I've seen the words "too broad" several times on thread and yet several broad suggestions have been offered. Au Gratin is open to intrepretation sure but also has roots in some very traditional methods and ingredients. Same can be said of ratatouille, pie, soups, most of the suggestions made here. I thought having a broad choice would allow for a great many recipes shared.
Yesterday, participating sounded FUN. Today...well, this is all beginning to sound competitive and off topic....not fun.
re: HillJ
It still sounds fun to me, but I know exactly what you mean.
My interest in the Dish of the Month stems from my involvement in the Cookbook of the Month. In case anyone is unfamiliar with that, we select a book every month, cook from it, and report on our efforts and impressions.
The idea of the DOTM is similar, but we'd all be cooking the same dish: old favorites, new discoveries, and our own inventions. I love the idea of seeing what people come up with, reading about their recipes, and hopefully seeing some photos. I see this as an active, participatory thread, where people cook during the month and share their impressions, not just post links to some recipe they've tried in the past. This is not a competition! Just a community project.
I think that it would be ideal if we had a fairly specific dish. There is not much to compare if we are just cooking "soup," or something equally broad. It also feels more challenging to me to work within the framework of a specific dish, instead of a thousand possible dishes inside of a big category.
So you may have noticed that I've been trying to rein in the suggestions a bit, getting more of a dish, and less of an ingredient. But I am not in control of what people post! So suggestions are still going to be varied.
Keep in mind that this project is in its infancy. Dave MP started it last month, and people are still actively reporting in the very first thread: quinoa salad. From here on out, we're just building this together.
In case anyone wonders, I am not a mod, nor do I have any official standing at Chowhound. I just completed coordinating the Cookbook of the Month for six months, and I thought this would be FUN!
re: L.Nightshade
Thank you L.N. that's what I was hoping you'd say. And, thank you for stepping forward and leading what I hope will be fun, educationally delicious and inspiring.
re: L.Nightshade
I hope my posts are not putting anyone off on this idea. I am personally very excited about it and look forward to seeing how it develops. I was just disappointed about the selection as someone will always be whenever we pick something. That is to be expected. Despite the words 'cook-off' in the eGullet forum, those discussions don't come off as competitive so I hope that doesn't put anyone off either.
Basically, I really hope no one is discouraged from participating since things like COTM and DOTM benefit the most with input from as many people as possible.
re: L.Nightshade
I'm not sure it would work but we could take this in a slightly different direction. You could take a broad approach like... main ingredient; type of dish; technique so an appropriate entry would be Pork; main Dish; Stirfry. That sounds kind of interesting. Lots of variations; bound to see some very interesting dishes that appeal to a large audience.
I would like to see recipes and pictures, perhaps, from people that cooked the chosen dish. I would prefer not to see things like " I made this recipe once. It was pretty good." Better would be someone trying a twist on a recipe and reporting back on how it turned out. That is something that would be enjoyed by all, even the people that didn't get around to cooking one of the dishes.
re: L.Nightshade
Keep in mind that this project is in its infancy. Dave MP started it last month, and people are still actively reporting in the very first thread: quinoa salad. From here on out, we're just building this together.
Question: Will the individual topics under this project remain active forever? IOW, once the month of August ends will the Quinoa Salad be closed to new comments but still available for reading and the next month begins? Or, will each month continue on its own with overlapping projects?
re: HillJ
I imagine it will be like the Cookbook of the Month. One may go back and report on those threads in perpetuity. If you a made a spectacular quinoa salad years from now, you could go back and report it.
If this concept takes off, I would eventually love to see an index of the dishes, like we have for the COTM.
re: L.Nightshade
Great. Yes, indexing would def. be helpful. Thanks.
re: soypower
Until you mentioned egullet and the cook offs, it didn't even occur to me that CH's new HCDM is even intended to be a cook off. But with comments like yours soypower, maybe having a better idea of what CH has in mind is needed.
I was looking for fun and new recipes and energized experimentation.
Your statement: 'i used worcestershire sauce instead of hoisin in my cha siu since we don't have access to that ingredient in Yemen.' is spot on and I had already figured such comments would follow naturally once the Sept vote was in.
re: Hank Hanover
Just a reminder that if you are nominating a dish, please put it in all capital letters. Otherwise it can be difficult to tell whether it is just a conversational mention.
Well, I saw that apple pie was suggested, not just fruit pie. And then, even narrowed to tarte tatin. Or tomato soup, not just soup.
"Gratin" could mean both fresh zucchini gratin or a gratin of ham and eggs.
Which is fine of course, but to me, is apples and oranges -- if this is your goal:
"The idea of Home Cooking Dish of the Month is to collectively cook as many versions of the dish as possible within the month…"
However, you could think of spaghetti as one dish, lasagna as another dish -- or you could say "pasta dishes". It seems like every food can be so specific and so general, this is hard. Just egg dishes, or specifically scrambled eggs? I'm not sure how narrow it should be to optimize the compare and contrast benefit and purpose of the thread.
The "Dish of the Month", on which this is based, is a restaurant thread. Several versions of "Asian Fried Chicken" have been discussed there. Also "Channa Bhatura" -- several versions.
re: blue room
I haven't been extremely active or vocal prior to this, but I would find the most appeal in a thread of this sort to be very specific; not just soup, but everyone's idea of their very best clam chowder or tomato bisque. Also, maybe the majority of commenters are far and wide but here in California, September is still mostly full on summer for us, so the idea of super hearty winter fare seems a bit premature.
Yikes, now I've thrown in 4 cents; hope that's okay :)
re: carminabee
4 cents? Gosh I've got at least 5 bucks in threads going :)
Doesn't matter to me what's decided actually. I think many of the suggestions are not only doable but fun. Home Cooking Dish of the Month isn't some sort of contest or challenge...right, just some cooking fun.
So whatever is voted on it's going to be interesting. I always learn something new on CH!
re: carminabee
as long as you don't expect change.
re: carminabee
i like your 4 cents, and pretty much agree...
re: carminabee
I'm in agreement with you too, carminabee! It would be hard to do comparisons with a very broad category. I'd like to see the dish be as specific as possible, and still invite group involvement.
I've also been a bit surprised at the hurry into winter. Up here in the Northwest, we'll just be starting to get good tomatoes, and still getting most summer vegetables, and the weather should be very moderate. But it's a little hard to get everyone on the exact same seasonal page when people respond from all over the globe. I think the dishes that work in the most geographical areas will sort themselves out with the most nominations and votes.
re: L.Nightshade
L.N, you make an excellent point about seasonal. I'm still very much in summer mode both in NJ & CA. I've been following this salad list all summer and enjoying the heck out of it.
re: L.Nightshade
With you on this one LN, I sure don't want to rush to braises and stews - for instance, I wouldn't want to do squashes until October, and would put braises and stews all the way to January!
All for keeping on the more summery produce train for September....
re: blue room
blue r, I once participated in a cooking opportunity where we had to make a restaurant dish as written and then re-intrepret it in our own way. Peking Duck. It was a challenge! But I loved the challenge.
re: linguafood
Love it ! And it's an easy transition from chiambotta/ ratatouille or a vegetable gratin...
ETA: Can I suggest CAPONATA too?
re: Gio
the inclusion of grated unsweetened chocolate is a must.
re: L.Nightshade
that sounds luscious....
re: L.Nightshade
I imagine chocolate would add that hidden depth of flavor to the dish... it's used in Mexican savory sauces as well.
re: L.Nightshade
That's what I thought. At this point so many suggestions appeal, let the chips fall where they may. I'm interested in this being fun and delicious.
re: L.Nightshade
Thanks LN... I thought I was getting a little ahead of the process
When I first saw the "Introducing the Dish of the Month.." post it referenced the original restaurant version. Some of the dishes suggested there:
sorbet or Italian ice
goat stew
cold sesame noodles
Cuban sandwiches
tres leches cake
Very specific dishes tried, and each poster tells about a favorite.
I figured Home Cooking Dish would be the same -- a specific dish cooked, and each cook tells about a favorite.
I think a group activity should have structure and details to make it interesting -- like a parade as opposed to recess on a playground. Both participants and onlookers can enjoy.
re: blue room
I think what you describe is pretty much what we are shooting for: A specific dish, but we each cook versions during the month and report. We can cook and report on an old favorite, or a new experiment.
re: L.Nightshade
Okay, one dish ("dish" loosely defined, democracy will prevail) and everybody brings their best to the table.
The nomination list is already *bazillions* haha many are called but few are chosen.
By the way, thank you for taking this on, L.Nightshade.
re: blue room
I think that this nomination thread is purposefully unstructured, since it allows people to brainstorm ideas. The voting thread will be very structured—each person gets one vote for the Dish of the Month.
It's totally fine for people to not participate in the brainstorming, and just wait to vote in the voting thread. It's also fine for people to brainstorm and not vote (although I would encourage everyone to vote, since each vote really does count)
While quinoa salad may not be a dish that interests everyone, I personally have been quite impressed with the thread so far. There are some great food photos, some interesting recipe ideas (both published ones and original creations), and lots of great tips on how to cook/prep quinoa.
Like L.Nightshade says, this is all in its infancy, so we can see where things go. Looking forward to seeing what happens in the September voting thread! And many thanks to L.Nightshade for taking the reigns on this!
Dave MP
re: jpr54_1
MEATBALLS, nice idea.
re: dkennedy
Yes, I would enjoy MEATBALLS month too. I know many are trying to use summer vegetables, but with meatballs you'd serve vegetables too, almost certainly.
jpr54_1 , would you say that meatballs cancels your earlier suggestion for hamburger?
re: blue room
re: blue room
Just for clarification:
Would this be meatballs made just with ground beef or may the meatballs be made with ground poultry and other meats too?
re: jpr54_1
Yes, I agree.
re: blue room
Including vegetable, grain, fish and fruit-based burgers. Then color me happy!
re: blue room
Haven't you heard of appleburgers, BR? J/K
re: blue room
Hey, that's just "meat"balls on a stick, which is totally legit! Especially for those if us in full Minnesota State Fair mode...
re: The Dairy Queen
You know, for a long time I thought your avatar was a big caramel corn popcorn kernel -- but you explained one day it was ice cream from your State Fair --
am I remembering this correctly? (I can see it as ice cream now -- you know how those little pictures are...)
re: blue room
Wow, stellar memory. Yes indeedy, my avatar is a pic of the honey sunflower seed ice cream sundae from the MN State Fair (which is trending worldwide twitter right now, if you care about such things #MNStateFair). It is ice cream made especially for the fair every year with honey as the sweetener. The "sundae" is also drizzled with honey. It's really delicious and you can only get it for 12 days a year. The UofM Dairy Lab that does a knock off of it other times of year, but it's only open for a couple of hours on Weds afternoons, which I can almost never get to.
Somewhere someone here on the home cooking board has provided a link to a honey sice cream I intend to try to make at home one of these days... ETA: ah, here it is: http://chowhound.chow.com/topics/3292...
Hmmm...are ice cream balls meatballs?
re: The Dairy Queen
Honey-sunflower seed sounds lovely! Usually university extentions are happy to provide recipes? Maybe not if it is a Fair attraction.
Haha -- I think to pass something off as a "meatball" you need to be able to stick a toothpick in it, call it a protein, and eat it in two bites or less!
re: blue room
Cream+ Sunflower seeds is definitely a protein, no? :) Well, if I"m going to be shamelessly Minnesotan, certainly Spam bites are meatballs, http://www.foodnetwork.com/recipes/ca...
(Interesting: I wonder if the UofM would share the recipe for the ice cream.)
re: blue room
blue room fruit based burgers work really well with fish. So far I've enjoyed mango, pineapple, star fruit and blueberries worked into fresh fish that's been shaped into a burger and grilled. There's room for experimentation and my own recipes are still evolving but the taste is surprisingly delicious.
re: blue room
And on the meatball front something as simple as this. Delicious.
Small burger equals meatball :)
re: deet13
hi deet13,
The ingredient list for making meatballs, sliders, meatloaf, meat burgers do crossover. Meatballs of the non-meat variety even more so.
For the purposes of this thread, voting for meatballs (which I have) would mean (if I've gotten it right) cooking them to your liking. Meatloaf is not on the list so far. Are you considering entering it?
edited to please.
re: HillJ
I'm sorry if I'm micromanaging here, but please don't capitalize when you are using the name of the dish in conversation, or when you have already nominated. It makes the count that much more difficult.
Nominations and votes are made in capital letters so that the coordinator can scan the thread and easily count. We've more than one conversational mention of meatballs now in capital letters. Just once please!
re: L.Nightshade
edited to pls and yes I have been a bit micromanaged during this thread but that's how the meatball tumbles.
re: deet13
I see that. Love a good terrine.
re: rabaja
Oh yes, that was my thinking too. Just wanted to make sure. Tofu sounds interesting as do vegetable and grain meatballs.
I recently bought The Meatball Shop Cookbook by the chef and owner of the famous NYC restaurant...
re: The Dairy Queen
I understand your plight, DQ. But even if you don't vote, do check the outcome. The winner may be something you can easily fit in to your schedule!
re: L.Nightshade
Definitely! I just don't want to be responsible for influencing the outcome,but I still might try to cook!
re: The Dairy Queen
Hi DQ. I haven't cooked anything from the meatball book yet. It arrived at the same time as several other books including the present COTM, Raising the Salad Bar. Aside from a variety of meatball recipes there are recipes for side dishes, salads , and desserts. Quite a bundle for such a small book of 99 recipes.. If meatballs wins the DOTM it will be fun to cook from it.
re: nomadchowwoman
The owners have always been generous with their recipes.
re: nomadchowwoman
It's small and very cute. It's indexed on EYB if you want to see the listing of recipes it has...
re: nomadchowwoman
It's only 9 x 0.7 x 9 inches. That's not big in my estimation. Think Fightin' Irish Balls with corned beef, ground pork; cooked potatoes; green cabbage; whole grain mustard, or Gobble Gobble Balls with ground turkey; garlic croûtons; dried cranberries; bread crumbs; sage; ground cinnamon... hmmmmm.
re: nomadchowwoman
Both Martha Stewart
and Alton Brown
have meatballs recipes too -- almost all look good to me!
re: jpr54_1
Oooh, yes. I could get into MEATBALLS.
Our upcoming COTM has a recipe for a "meatball" made of eggplant. I guess that would still count?
re: blue room
According to EYB ,there is one recipe for eggplant meatballs, and one for pork meatballs.
re: L.Nightshade
Those pork meatballs are wonderful. I haven't tried the eggplant ones.
I LOVE this idea. I love the cookbook of the month, but with working and life, I just never seem to be able to participate at the level I would really like to. I think with the dish of the month, I will be able to try more recipes, rather than being overwhelmed by a whole cookbook of potential recipes.
My vote is for MEATBALLS!
Good job keeping the conversation going in the right direction L.N!
How about TERRINES?
They can be as rustic or extravagant as the cook can make them. They can contain any veggie or meat combo, and can be made with beef or starch based gelatin.
One of my favorite terrine recipes is here...
re: deet13
waaahhhh - that recipe looks so wonderful, but we're SOL in CA!
i'd be up for TERRINES.
re: mariacarmen
Here's a Coconut Panna Cotta and Pineapple Gelée Terrine:
Looks like an interesting choice for a desert, or maybe an appetizer.
re: deet13
Pretty too. Terrines are really beautiful.
re: deet13
For me, deet13, that is ranging too far afield, and as LN, our organizer might say; we are then not focused on a "dish' we are all cooking? But instead a wide-ranging structure for a cooking method?
Not what I want in dish of the month.... More to concentration on a concept to compare and contrast how we get to similar/dissimilar end results.
re: mariacarmen
Hey, MC, are you multi-voting? I thought you were down with au gratin?
Tho, must confess, meatballs is fascinating as I don't make them often, as apposed to many CH'rs. meatballs may bring me back from my gratin brink...
re: yayadave
Tomato pie! How perfectly, fleetingly seasonal!
re: The Dairy Queen
What is tomato pie? Is it a tart? A quiche? Or something else entirely?
re: dkennedy
It's a savory pie usually with tomatoes, cheddar cheese and mayo (no eggs). It's a terrific way to use up the glut of tomatoes that happens at the end of the season. Here's a classic http://www.foodnetwork.com/recipes/pa... I first learned about it here on chowhound, from yayadave, I think! It's better than you think!
re: The Dairy Queen
Hmmm. Will need to check it out!
re: dkennedy
Here's a Virginia Willis recipe for Tomato Pie...
re: Gio
Here's another entry with a nice discussion:
Even if it's not a DOTM, it's worth making about now.
re: yayadave
How could I not know about tomato pie, I wonder....
re: dkennedy
That's one of the reasons we hang out here.
(suitable emoticon HERE)
re: dkennedy
I find tomato pie can be a watery mess or the crust comes out soggy because of the tomatoes. Any tips to address that?
Which is why a tomato gratin is more to my liking.
re: yayadave
I also have read about that method over what Gio described earlier but then you're either left with the salt or the task of rinsing them which again means liquid. I think the parm layer is a brilliant fix tho.
re: HillJ
Like Gio, I slice the tomatoes (thin) and blot them on paper towels until they've given up most of their moisture. Then I sprinkle a layer of parmesan over the bottom crust.
Often I make a tomato tart, using puff pastry and nothing but parmesan cheese, blotted tomato slices, and basil. Sometimes, I'll add olive slivers and/or anchovies. It's good, too.
re: nomadchowwoman
thanks nomadchowwoman, I love that tip about adding parm on the bottom crust. Big fan of anchovies myself.
re: HillJ
I have always found tomato pies to be watery no matter what I did. The layer of cheese is supposed to keep the juice from the tomatoes from permeating the crust, but it never worked for me.
I finally found the secret in Bread and Chocolate: an upside down tart. You put the tomatos on the bottom of the pan, then cheese. I think she used some tapenade in there too. THEN you put the crust on top. She used puff pastry. Bake. Invert. And serve before it has time to get soggy. I made this for a gathering and it was sensational.
I'm not spotting my copy of Bread and Chocolate right now, but if anyone wants more details, I'll find it and let you know.
re: karykat
I appreciate the heads up karykat. Thanks.
re: The Dairy Queen
I LOVE tomato pie! I believe there is my classic go to in Victory Garden cookbook. But, I don't think it's range is wide enough for dish of the month status.
But a good reminder for a dinner to be made with it as centerpiece. Thanks Dairy Queen!
re: yayadave
I like Sara Moulton's Tomato Pie: http://saramoulton.com/2011/08/tomato...
My favorite thing to make for a dinner party. Ever.
re: MplsM ary
Thank's for that. I'll bet that mustard adds some zing.
re: yayadave
You don't really notice the mustard oddly enough (and yes, it's kind of a lot of mustard!). It does round out the flavors and makes it even more tomato-y somehow.
re: MplsM ary
I think I am going to try and make this one. Thank you for the link. Favorite thing to make for a dinner party ever is a ringing endorsement.
re: MplsM ary
That does look really good!
re: yayadave
this looked delicious
re: jpr54_1
I've made that dish several x's and it's fabulous.
re: L.Nightshade
This thread has been as bumpy as Mr.Toad's Wild Ride! (No, I'm not nominating wild toad.)
I hope the passion will overspill into some fine platesful !
re: blue room
You mean we are not going to have Frog's Leg's as our dish OTM? :)! Tho that would be delicious!
re: Hank Hanover
I am kind of having to turn the tide to the finicky member here, and since HH want's meatballs, I think I might be able to get on board with that.
As long as Hank H. promises to give POSITIVE feedback, and not just tough love in his posts.
Since all kinds of food products can be meatballs according to the comments here about COTM, etc. about what kind of 'balls' might be cooked... shall we call it BALLS OF FOOD? With special pride of place to MEATBALLS?
I would vote for the wide ranging idea of force-meat made into balls, of all kinds, probably cooked in a sauce, or, er, served in one separately cooked. Wide ranging, but specific enough to me to comprise a worthy Dish Of The Month....
FORCE-MEAT MADE INTO BALLS, MEAT OR VEG. There, I have voted my final vote:)!
re: L.Nightshade
Thank you LN; you are the best1


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Tag: techradar
iPhone 5 in the rumor mill
It seems like only yesterday that the iPhone 4 was released, but how time flies when you're having fun. With the whole antennagate issue mostly behind us, most folks are just settling down to getting the best out of their shiny new iPhone. After all, its only been around four months since it was rel...
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French Montana - Go Hard
Artist: French Montana
Producer: Harry Fraud
Album: Mac With the Cheese 2 Mixtape
Avg Rating: 3.2 ( 12 votes )
With a long list of mixtape releases and a popular DVD series (Cocaine City) under his belt, South Bronx emcee/label owner French Montana has grown into a major player on the underground scene. On Go Hard, the first leak off his latest project, the rapper who brought us New York Minute lets listeners in on his surefire recipe for street success: work, work and more work – with the occasional break for stunting and womanizing, of course. Flowing over a smooth, spacey sampled instrumental by Brooklyn beatsmith Harry Fraud, French asserts his supremacy on the block as well as the mic, spitting, "Ask about the game, they'll tell you I brung it back like a quarter white." Is this underground mainstay truly "the future" of the rap game? Only time will tell, but those digging this hard-nosed track should keep it locked to DJBooth.net for the latest on Montana's Mac With the Cheese 2 mixtape, which has yet to receive a solid release date.
Written by richard on 01/12/10
Submit your Rating
Bad Boy/Interscope
First DJ Booth Appearance:
"New York Minute ft. Jadakiss" (2009)
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So with Halloween being this week and I'm guessing that some of you on Gamespot have got plans? I've already carved a pumpkin last week based on video games for change but if you've missed my blog on that you can find it here- You got a Layton in my pumpkin
Speaking of Halloween went to a Nintendo Themed Party last Tuesday night and that was a lot of fun, I went with a few friends and even got quite a few StreetPasses along the way. I have been attending some of the StreetPass Meets in Newcastle and most of them have been really fun especially the Animal Crossing Launch Party back in June. The Halloween party was fun too bit of Animal Crossing, a lot of drinking and my friend was dressed as Solid Snake brought Cards Against Humanity and ended up playing a game of that which was a lot of fun. Not only that I even won a runner-up on the costume contest as Professor Layton, got myself a Pikmin plushie-
Already my Red Pikmin has made friends already :D Everyone I know including my friends had a great night and I look forward to their next Nintendo-Themed Event at their next StreetPass meet Event in the future.
Posted two more game reviews on Gamespot feel free to have a read of my reviews first one is- Kingdom Hearts 1.5 HD Remix: http://www.gamespot.com/kingdom-hearts-hd-1-5-remix/user-reviews/2200-12539490/ and the other is Crazy Market: http://www.gamespot.com/crazy-market/user-reviews/2200-12542190/
And before I go only 1 more week til Professor Layton and the Azran Legacy-


text:
Printable Area
By Rollin in the Dough! on September 21, 2009
Photo by Rollin in the Dough!
Photo by Rollin in the Dough!
"My DH's absolute all time favorite meal! He could eat this every night if I let him. I always make this when we have guests, and they ask for the recipe every time! It will be nice to have it on here now so I can just print it out!!! If you freeze this please double the sauce, for some reason it gets a bit dry in the freezer."
Serving Size: 1 (420 g)
Servings Per Recipe: 6
"6 thumbs up x 5 stars from all my family members, even my very picky 16-yr old son. I subbed cream of broccoli soup for the cream of mushroom because it does not contain MSG (it triggers migraines in my DH...fyi...Campbell's Cream of Celery also is MSG-free). I also added sauteed fresh mushrooms, just because I love them (I sauteed them in butter first then added them in with the broccoli). For some reason, my french fried onions that were on top burnt very quickly in the oven, so I will just add them at the end of the baking cycle next time. It came out a touch dry even though I added more liquid, but that could have been a function of the rice. All in all, this is definitely a keeper! Thanks for sharing it!"
"Good stuff! We added sauteed mushrooms, garlic and onion, used frozen broccoli. The boys want to try it with swiss cheese and then Monterey Jack cheese, so we'll be making this quite a bit in the near future. Thanks for sharing an easy, versatile & delicious recipe!"
"So yummy! I substituted the mayo with sour cream (about 1/2 cup)and used cream of mushroom instead of chicken because it's all I had on hand. I also did not use the fried onions, but instead used a sleeve of 365 brand crackers as topping. I also used a small broiler chicken, which made the meat super tender and delicious! Such a great recipe, will definitely make again!"
"Sorry I made this thinking it was gonna be quick but seemed like it took forever and I didn't like all the pans I had to use. So when it was all put together it was very bland. I even added bacon.. And an onion.. No one really raved about it in my house, after how long it took prepping it and the turn it's safe to say I won't use this recipe again"
"Loved it! Even my picky eater kids loved it. A keeper for sure"
"Just delicious! I added more broth and mayo to make it more saucy. My 12-yr old son hates broccoli but he had another helping! That's a first w/ my casseroles! I will definitely make this again! Yummm... the left overs are mine for lunch tomorrow!"
"This dish is GREAT! Easy to make and very tasty."
"My husband hates broccoli and most vegetables but in an attempt to get him to eat more of them, I tried this recipe. Much to my delight, he LOVED it! He ate 3 servings and said it was really good! This is definitely a keeper and simple to make. Thanks for sharing!!!"
"Very tasty, so tasty that I had to stop my husband from going for a third bowl full! A simple recipe with yummy results. My husband has asked that the next time I make this to put some of the fried onions directly on top of or in with the rice as well. This is a keeper for sure. Thanks for posting. BTW - we used brown rice."
"Comfort food at is best! I added sauteed onions because I didn't have french fried either, and did a cracker crust on top. This recipe is very versatile so you can add mushrooms among many other things. Thanks for the recipe."
"I used all the "lowfat" options I could find and it was STILL amazing. For the rice, I used a couple of boxes of whole grain rice-a-roni, which added extra chicken, herb and garlic flavors. My wife LOVED it and my 3 1/2 year old thought it was pretty good too."
"Was a yummy way to use leftover turkey! I made it a little more healthy with fat free soup, brown rice, light mayo and minced onion instead of french fried. Still awesome! Even my pickiest ate it, although she picked out the brocolli!"
"This is so good! The french fried onions really are a great addition to this recipe."
"Very easy and delicious! Even boyfriend who doesn't like casseroles had 2 huge servings."
"Can't wait to try this recipe- thanks for posting!"
"Very good casserole. Divided this into two 7" x 11" casserole dishes, so my DS and DIL also had dinner from this one batch. I did add a little more broth and mayo to the mixture since I was leaving it in the fridg. overnight."


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Sorry to be pedantic, but its a 5+, not 6a.
phil webber - 03/Jul/06
phil webber - 03/Jul/06
Pedantry accepted. I wasn't sure which route it was, so asked here. Steve Taylor gave the route ID, and, being a local, I took his word for it.
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text:
Originally published Wednesday, December 26, 2012 at 8:14 PM
A.J. Pierzynski officially signs one-year deal with Rangers
The former White Sox catcher downplayed Texas manager Ron Washington's much-publicized snub of Pierzynski for July's All-Star Game.
ARLINGTON, Texas — A.J. Pierzynski can joke with Texas manager Ron Washington about last season's All-Star snub now that he's the starting catcher for the Rangers.
They shared a laugh over lunch a few days before Wednesday's announcement that Pierzynski's one-year free-agent contract with Texas was complete. Both considered the All-Star issue dead after it happened in July, even though Pierzynski had a cryptic retort when Washington explained the difficulty of the decision.
"Everybody keeps trying to make a big deal out of it, but I've known Wash for a really long time," Pierzynski said. "It's not going to change the way I feel about Ron Washington because I know what he's done in this game and I know where he stands and what he's all about. It's over and done with for me."
Washington said Pierzynski will be the primary catcher, pushing Geovany Soto to the backup role after he re-signed as a free agent. Pierzynski hit .278 with a career-high 27 home runs in 135 games for the Chicago White Sox, while Soto took a pay cut after hitting .196 in 47 games following a trade with the Chicago Cubs.
Pierzynski, a two-time All-Star who has been to the playoffs four times and won the 2005 World Series with the White Sox, has long been known as an irritant to opposing players and even someone who didn't always please his teammates either. Washington says he always felt otherwise.
"I always loved him; I never hated him," Washington said. "I always loved him because he always believed he did anything and everything he had to do to try to beat you. I admired that."
The Rangers needed a left-handed power hitter after losing All-Star slugger Josh Hamilton in free agency to the Los Angeles Angels. They also had a void at catcher because Mike Napoli, a key to Texas reaching a second straight World Series in 2011, bolted for Boston.
Soto became a free agent when the Rangers didn't agree to a contract before a deadline earlier this month. But he eventually agreed to a $2.75 million, one-year contract, a more than 20 percent decrease from his $4.3 million pay last season. Terms of Pierzynski's deal weren't disclosed.
Red Sox acquire RHP Hanrahan
BOSTON — The Red Sox acquired All-Star closer Joel Hanrahan from the Pittsburgh Pirates in a six-player deal.
Boston completed the trade Wednesday, also receiving infielder Brock Holt.
The Red Sox gave up right-handers Mark Melancon and Stolmy Pimentel, infielder Ivan DeJesus Jr. and first baseman-outfielder Jerry Sands.
Over the past two seasons, the right-handed Hanrahan had 76 saves, fourth-most in the National League, and a 2.24 ERA. Last season, he was 5-2 with a 2.72 ERA and 36 saves.
Holt spent most of last season at Class AA Altoona, then hit .292 in 24 games with the Pirates.
• The wife of former Atlanta Braves star Andruw Jones accused him of dragging her down a staircase, grabbing her neck and saying he wanted to kill her, according to police records. A police report obtained by The Associated Press said the fight happened around 1:30 a.m. on Christmas Day, after Nicole Jones asked her husband to help her prepare their suburban Atlanta home for Christmas morning. Andruw Jones was free on bond after his arrest on a battery charge, according to Gwinnett County Jail records.
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An abbot and disciple of St. Finian. He ruled the monastery of Tydaglas in Munster, Ireland.
St. Joseph
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Many Catholics might remember Saint Blaise's feast day because of the Blessing of the Throats that took place on this day. Two candles are blessed, held slightly open, and pressed against ... continue reading | shop
St. Thomas was a Jew, called to be one of the twelve Apostles. He was a dedicated but impetuous follower of Christ. When Jesus said He was returning to Judea to visit His sick friend ... continue reading
Brigid was probably born at Faughart near Dundalk, Louth, Ireland. Her parents were baptized by St. Patrick, with whom she developed a close friendship. According to legend, her father was ... continue reading
St. Catherine Laboure, virgin, was born on May 2, 1806. At an early age she entered the community of the Daughters of Charity, in Paris, France. Three times in 1830 the Virgin Mary appeared to St. ... continue readingMore Saint of the Day
Born in Corinaldo, Ancona, Italy, on October 16 1890; her farmworker father moved his family to Ferrier di Conca, near Anzio. Her father died of malaria and her mother had to struggle to feed her children. In 1902 an eighteen-year-old neighbor, Alexander, grabbed ... continue readingMore Female Saints
St. Michael the Archangel - Feast day - September 29th The name Michael signifies "Who is like to God?" and was the warcry of the good angels in the battle fought in heaven against satan and his followers. Holy Scripture describes St. Michael as "one of the chief ... continue reading
The name Gabriel means "man of God," or "God has shown himself mighty." It appears first in the prophesies of Daniel in the Old Testament. The angel announced to Daniel the prophecy of the seventy weeks. His name also occurs in the apocryphal book of Henoch. He was the ... continue reading
Clare was a beautiful Italian noblewoman who became the Foundress of an order of nuns now called "Poor Clares." When she heard St. Francis of Assisi preach, her heart burned with a great ... continue reading
St. John Vianney, Priest (Patron of priests) Feast day - August 4 Universally known as the "Cure of Ars)," St. John Mary Vianney was ordained a priest in 1815. Three years later he was made ... continue reading
By Deacon F.K. Bartels
St. Teresa's whole life is one of simple beauty and fervent purpose; it is a life contained in Christ. She shows us how to live the same way through Prayer.On reading from St. Teresa, a deep feeling of her love for His Majesty envelops us; we begin, in a very real, ... continue readingMore Christian Saints & Heroes


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Akita - Jane (spayed) - Medium - Adult - Female - Dog
Hi my name is Jane and I am six years old, spayed, up to date on vaccines and approximately 42.4 lbs. I am fawn colored with a white blaze on my chest and the tips of my small feet. My dad had to go live in a nursing ...
Nov 19 -
Charleston (WV) :
Marietta - Dogs & puppies
Akita - Hocky Puck - Medium - Young - Male - Dog
Hockey Puck's breed is in question to us. He has the skittish reserve of a Husky, the impressive sense of environment of a hunter (more like a big cat, really) and the caution of a creature with high intellect weary of harm. ...
Nov 17 -
Atlanta :
Lawrenceville - Dogs & puppies
Chocolate with white markings, house trained, loves kids and loves to play. Loves to fetch and play tug-a-war, I weigh about 30 lbs and am very active at times. I am not destructive and will sleep all night with you by my side.
Nov 17 -
Charlotte :
Clover - Dogs & puppies
pinto colors dewormed and had 2 set of shots very playful and lovable call 7069782827 cash only no shipping she is 10 weeks old
Nov 8 -
Atlanta :
Trion - Dogs & puppies
2 AKC Akita 5 months old Males, registered with AKC. UTD on shots and worming, great price of them $300 ea., delivery will be add'l fee. Please know the breed, we have socialized both males with people and other dogs, have been trained on leash, have great behavior. We ...
Nov 5 -
Tri-Cities (TN) :
Kingsport - Dogs & puppies
I have a male pup,13 weeks old. Very energetic and loves to play. Gets along well with other dogs. Loves children. Price listed is for limited AKC registration. Full Registration is available
Nov 1 -
Atlanta :
Atlanta - Dogs & puppies
Please read entire AD.
I have 2 male akita puppies for adoption to qualified homes. The price listed is for pup only without registration. However, if u want the registration price will be different depending on which registration you desire.
Please contact and we can ...
Akita - Haus - Extra Large - Adult - Male - Dog
Breed: Akita
Size: Extra Large
Petfinder ID: 29896214
Pet has been spayed/neutered
The Animal Advocates | Barnwell, SC | 803-259-5483
For additional information, reply to this ad ...
Oct 27 -
Augusta :
Barnwell - Dogs & puppies
Great Dane - Ricochet (rico) - Large - Adult - Male - Dog
Hi, my name is Ricochet aka Rico. When you read my story you will know why. I was rescued from a home were I was chained out front of the house and was shot in the leg by a horrible person probably an enemy of my ...
Oct 25 -
Birmingham :
Hayden - Dogs & puppies
Akita - Bo Martin - Medium - Adult - Male - Dog
Bo Martin's absolute favorite thing is to play, whether it is with other dogs or with children, he loves it either way! He is approximately one and one-half years old. He is a happy dog and is seldom upset. He is more ...
Oct 24 -
Clarksville :
Murray - Dogs & puppies
Akita - Skipper - Large - Adult - Male - Dog
Skipper loves to run and play. He loves his playmate and has a big personality. The $150 adoption fee includes spay/neuter, booster shot, rabies shot, and 1 month of heartworm treatment. Please call (478) 621-5116 or email [email ...
Oct 17 -
Macon :
Macon - Dogs & puppies
Ready to go now! This litter was born on August 20th. Beniko is a beautiful red female. She is a sweetheart and such a great puppy. She has been examined and vaccinated by a licensed veterinarian. Both the Sire and the Dam have amazing temperaments and are members of our ...
Oct 15 -
Birmingham :
Alabaster - Dogs & puppies
Akita - Wickett - Medium - Young - Male - Dog
Wickett came to us originally as a puppy with a couple of his siblings. He was adopted quickly, but has again found his way back to APRA. Because he didn't get the socialization and training he needed as a small puppy, he's now ...
Oct 10 -
Atlanta :
Smyrna - Dogs & puppies
This is Bishu. She is ready for her new home now. She is an awesome girl with beautiful coloring and markings. This litter was born on or about August 20, 2014. Both the Sire and
the Dam have amazing temperaments and are
members of our family. They live in our home and
are ...
Oct 7 -
Birmingham :
Alabaster - Dogs & puppies
Akita - Lily - Large - Baby - Female - Dog
Lovable and likes to be with people, playful, active, and full of personality, social and good with other dogs.
Breed: Akita
Size: Large
Petfinder ID: 29437559
Pet Partners Network, Inc. | Lenoir, NC | ...
Oct 7 -
Charlotte :
Lenoir - Dogs & puppies
Made by Mason. Includes extra new lexan panel and hinges. This is a door that will last for years. It will accomidate a German shep. or Akita size dog or anything smaller.
Oct 5 -
Cincinnati :
Goshen - Accessories
Staffordshire Bull Terrier - Cher - Medium - Adult - Female
In February, Cher was struck by a car on I-285 in Fulton County, Georgia. One of Furkids volunteers spotted Cher on the side of the road and stopped. With the help of several police cars and officers, the volunteer ...
Oct 4 -
Atlanta :
Atlanta - Dogs & puppies
Akita - Dakota - Extra Large - Young - Male - Dog
Breed: Akita
Size: Extra Large
Petfinder ID: 28430718
Pet has been spayed/neutered
Operation CARE | Rock Hill, SC
For additional information, reply to this ad or see: http://www ...
Sep 26 -
Charlotte :
Rock Hill - Dogs & puppies
Akita - Angel - Medium - Senior - Female - Dog
Angel is a sweet, older gal. She is great with other animals. The cats just love her and go in a circle around her rubbing on her. She is a kind and gentle soul about 13 years old. She was surrendered when her owner had to go ...
Sep 25 -
Huntsville :
Shelbyville - Dogs & puppies
Akita - Buddy - Large - Adult - Male - Dog
Buddy is an Akita mix neutered male, about 2 yrs old, 65 lbs. We rescued him from an animal control center in Georgia. He only has one eye, damaged they said by some sort of trauma (kick, car accident, etc.). He has the most ...
Sep 24 -
Columbia :
West Columbia - Dogs & puppies
Akita - Bandit - Large - Young - Male - Dog
This cute guy is Bandit and he is an Akita Mix. Bandit loves people. He is ok with dogs his size or smaller but larger dogs, he tends to become self conscious. He is very loving and would enjoy a home where he can show off his ...
Sep 23 -
Greenville :
Simpsonville - Dogs & puppies
Akita - Cynthia - Medium - Young - Female - Dog
Meet Cynthia! This sweet girl was found by a good Samaritan and is now ready for her forever home. She looks like someone took a Shepherd or Akita head and plopped it down on a Corgi body. She is about 30-35 pounds and 1-2 ...
Sep 18 -
Atlanta :
Clarkston - Dogs & puppies
Akita - Dan - Large - Adult - Male - Dog
Breed: Akita
Size: Large
Petfinder ID: 14642517
Pet has been spayed/neutered
Animal Awareness Association Of Overton County | Monroe, TN | 931-267-0682
For additional information, reply ...
Aug 29 -
Cookeville :
Monroe - Dogs & puppies
Akita - Target - Medium - Young - Female - Dog
Name: Target
This young lady is 8-9 months of age. Shy until she gets to know you then asks for attention, good, medium engery level. Has sight issues probably a result of her skull being bashed in.
This dog is ...
Aug 10 -
Birmingham :
Locust Fork - Dogs & puppies
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The Left: Sanctioning Infanticide As an Ends Justifying The Means
Barbara Boxer was recently up in arms over some words. No, this time it wasn't the oh-so horrifying word ma'am. She was up in arms over her own words or,
Tags: Anne Rice, Barack Obama, Barbara Boxer, News, Politics, pro-abortion, Pro-Life


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379: Return To The Scene Of The Crime
You can also purchase a DVD of the show, which was filmed and sent live to 430 movie theaters around the country, and includes a great story by Starlee Kine that we didn't have time to include in the radio broadcast... and of course, a DVD commentary.
- There's a town in Florida where if you shoplift, and get caught, a judge will send you back to the scene of your crime to stand in front of the store, with a large sign that reads "I stole from this store." Ira and producer Lisa Pollak talk to one such teenager who was caught stealing from a convenience store, the supervisor overseeing her punishment, and the judge who sends her there. (11 minutes)


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"For everything you have missed, you have gained something. For everything you gain, you have lost something else. It is about your outlook towards life. You either regret or rejoice." – Ralph Waldo Emerson
Life's simply a matter of perspective. Everyone's fighting a hard battle, every single person we meet has lost someone they'll never get back. Each and every one of us wishes for something that, most probably, we'll never have.
But what we think about all this is crucial. Continue reading


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Smt. Meenalben Mehta College of Arts and Commerce ,Satara was established to impart quality education for its Students. Smt. Meenalben Mehta College of Arts and Commerce is Affiliated to Shivaji University, Kolhapur and it offers various courses like Bachelor of Arts,Bachelor of Commerce. The college is located at Pachgani-Khingar Road, Mahabaleshwar, Satara, Maharashtra. The code for this college is PACH.
Smt Meenalben Mehta College of Arts & Commerce
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Due to essential maintenance, the website may be unavailable during the weekend. We apologise for any inconvenience.
MP Advice Bureaux - Erdington Constituency
Jack Dromey MP
There are no bureaux in Erdington, Tyburn or Kingstanding during August.
Erdington Ward
2nd Friday of the month,4:00pm
Erdington United Reformed Church, Holly Lane, Erdington B24 9JS.
Tyburn Ward
2nd Saturday of Month, 11.00am
Castle Vale Library, Spitfire House, 10 High Street, Castle Vale, B35 7PR.
Stockland Green Ward
3rd Friday of month, 4.00pm
Highcroft Sports and Social Club, Slade Road, Stockland Green, B23 6AX.
Kingstanding Ward
3rd Saturday of month, 11.00am
St. John's Centre, Warren Farm Road, Kingstanding, B44 0QN.
(0121) 350 6077.


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METAIRIE, La. (AP) Saints coach Sean Payton wants his players to be mindful of memorable turnarounds in sports history. If anything, it could make New Orleans' immediate future look a little less bl...Read More >>
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Greater Groves Villa Rental Photos and Description
4 Bedroom, 2 Bathrooms, Sleeps 8
THANKSGIVING SPECIAL - take advantage of our SPECIAL RATE of $120 us PER NIGHT between Nov 14 and December 21st, 2014. Rate will be adjusted on your quote.
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Contact: Joyce Masterson, 760-839-4621
With extremely hot weather predicted this week, the City of Escondido reminds the public that three City facilities have been designated as Cool Zone sites. These sites are air-conditioned settings where seniors and others can gather. The sites encourage people to share air conditioning during the heat of the day, lowering individual usage and helping to conserve energy for the whole community.
Escondido's Cool Zone Sites are:
The City has received calls about an odor in our tap water. Please know that the drinking water in Escondido is safe. The County Water Authority (CWA) reports that the odor/taste issue is being experienced throughout San Diego County and is from an algae bloom near Lake Skinner. The Water Utilities Division is now cutting back on their use of imported water from Lake Skinner and are using additional local water.
Escondido City Clerk Diane Halverson reminds residents that Monday, May 19 is the last day to register to vote in the California Primary Election to be held June 3, 2014.
City Hall will remain open until midnight May 19 to accept voter registration cards. During regular business hours, you may register online at www.sdvote.org or at the San Diego County Registrar of Voters. Registration cards are available at the City Clerk's Office during regular business hours; however, between 5:30 p.m. and midnight, we will be registering voters in the City Council Chambers foyer at City Hall, 201 North Broadway.
If you have moved, changed your name (due to marriage or court order), or wish to change your party affiliation since the last election, you must re-register no later than midnight, Monday, May 19.
If you have any questions concerning voter registration, please contact the Registrar of Voters Office at 858-565-5800, or the City Clerk's Office at City Hall, 201 North Broadway, Escondido, 760-839-4617.
CONTACT: Paul Crouthamel, 760-839-4814
Escondido, CA - Rincón Literario (The Literary Corner), Escondido Public Library's bilingual book discussion group, will meet on Saturday, May 31, from 3:30 – 4:45 PM in the Library's Board Room. Author and journalist, Miriam Ruvinskis, will lead the discussion in both English and Spanish. El castillo de cristal / The Glass Castle by Jeannette Wallsis the selected book for May.
Rex and Rose Mary Walls and their four children lived like nomads, moving among Southwest desert towns or camping in the mountains. When sober, Rex was a charismatic, brilliant man who captured his children's imagination and taught them how to embrace life fearlessly. Rose Mary painted and wrote but couldn't bear the responsibility of a family.
When their money ran out, the Walls returned to the dismal West Virginia mining town and family that Rex Wall had done everything he could to escape. As the dysfunction of her family escalated, Jeannette and the other Wall children had to fend for themselves, supporting one another as they weathered their parents' repeated betrayals. Until, finally, Jeannette found the resources and will to leave home. Hers is a story of triumph against all odds. Yet, it's also a tender tale of unconditional love in a family that, despite its profound flaws, gave her the fiery determination to carve out a successful life on her own terms.
Araceli Capilla, a long-time Rincón Literario (The Literary Corner) member commented, "I have had the enjoyable experience of reading a great diversity of writers from different cultural backgrounds. In addition, Miriam Ruvinsky, the discussion facilitator, always provides thorough background information about both the author and subject matter to further enrich our discussions. This is a great way to discover new authors and improve your bilingual communication skills."
Rincón Literario meets regularly on the last Saturday of the month to explore literature published in English and Spanish. In June, readers will discuss La llave de Sarah / Sarah's Key by Tatiana de Rosnay.
Rincón Literario is made possible by generous support from the Friends of the Escondido Public Library. This program is free and open to the public. For more information about future Rincón Literario selections and other Library programs, visit the Library's website at library.escondido.org or call Paul Crouthamel, Adult Services Librarian, at 760-839-4814.
CONTACT: Josephine Jones, 760-839-4219
Escondido, CA – Escondido Public Library's Literacy and Lifelong Learning Division is partnering with Goodwill Industries to host a Job Fair on Wednesday, May 28, 2014 from 10:00 AM to 2:00 PM in the Library's Turrentine Room. Escondido Public Library is located at 239 South Kalmia Street, Escondido, CA 92025.
The Job Fair is open to the general public and job seekers will have the opportunity to meet more than two dozen potential employers with open positions that range from entry through professional levels. Participating employers will represent an array of industries and fields including: hospitality, healthcare, education, government, law enforcement, high tech, retail, and manufacturing. Job seekers are encouraged to bring their resume and may be invited to participate in on-site interviews.
Escondido Library's Literacy and Lifelong Learning Division provides adults with one-on-one tutoring and courses to improve their reading and writing skills. The program's career readiness component builds on the development of these skills to help prepare participants for employment and career advancement.
Escondido Public Library programs, services, and events are free and open to the public. For information on Literacy Services and other Library programs, visit library.escondido.org, or contact Josephine Jones at (760) 839-4219.
CONTACT: Lalitha Nataraj, 760-839-5456
Escondido, CA – Escondido Public Library's R.E.A.D. (Read, Eat, and Discuss) Middle Grade Book Club for children, ages 9-12, meets on Friday, May 30, 2014, in the Turrentine Room from 3:30 – 4:30 PM. Katherine Applegate's award-winning The One and Only Ivan will be discussed, followed by a craft activity. A limited number of copies of the bookare available for checkout at the Children's Desk and books can be reserved by accessing the catalog on the Library's website.
Winner of the 2013 Newbery Award Medal and a New York Times bestseller,Applegate's novel is a story told from the perspective of a captive gorilla named Ivan, who has spent much of his life in a glass enclosure of a shopping mall. For 27 years, Ivan has grown used to humans watching him and rarely reflects on his previous life in the jungle. When he encounters Ruby, a baby elephant taken from the wild, Ivan's life dramatically changes. Fans of classics such as Charlotte's Web and A Cricket in Times Square will especially find The One and Only Ivan to be a satisfying read.
Senior Librarian for Youth Services, Cindi Bouvier commented, "We have had such a fantastic reception for the R.E.A.D book club. Our April Skype session with author Kim Baker brought many fascinating questions from eager readers; afterwards, children shared how personally meaningful it was to directly interact with a real-life writer!"
This is the last R.E.A.D. Middle Grade Book Club meeting for the spring. Look for the program to resume in Fall 2014 by checking the Library's website.
The Escondido Public Library is located at 239 South Kalmia Street in Escondido. Library programs are free and open to the public and sponsored by Friends of the Escondido Library. For information about the R.E.A.D. Middle Grade Book Club, contact Youth Services Librarian, Lalitha Nataraj, at 760-839-5456 or at firstname.lastname@example.com. Additional information about the Library's programs for children can be found at library.escondido.org/kids.
Escondido Mayor Sam Abed will hold a Town Hall meeting on Wednesday, May 14, 2014 at 4:30 p.m. in the Council Chambers at City Hall, 201 N. Broadway. Following a brief update by the Mayor, residents will be welcome to ask questions or share their thoughts on any topic relating to city government. The event is free and no reservations are required.
The meeting will be videotaped and rebroadcast the following Sunday and Monday evening at 6:00 p.m. on Cox. Ch. 19 and AT&T U-Verse Ch. 99
This is the seventh town hall meeting Mayor Abed has held since his election as Mayor.
Contact: Bud Oliveira, 760-839-4665
The City of Escondido, in conjunction with the Professional Tree Care Association of San Diego (PTCA), will hold an Arbor Day Observance on April 25, 2014 from 7:00 a.m. until 4:00 p.m. on the grounds of the California Center for the Arts, Escondido (CCAE) and the Woodward Avenue Parking Lot. The PCTA will be donating personnel and equipment to provide proper tree care for the trees on the grounds of the CCAE and the Woodward Parking Lot, as well as the planting of 16 trees.
This will be the second year the PCTA has selected the City of Escondido to make their donation to tree health and tree safety. It is the 13th consecutive year the PCTA and other commercial tree companies have provided this service to non-profit organizations. Several PCTA-member tree care companies also will participate in this event along with Certified Arborists to ensure all work meets American National Standards Institute (ANSI) A300 Standards and the International Society of Arboriculture Guidelines.
Proper tree care ensures that healthy urban trees provide the utmost benefits to the communities and environments where they grow. Research-proven benefits include: the capture and long-term storage of carbon dioxide, particulate pollution collection, urban runoff diversion, oxygen production, shade/cooling, increased property values, and improved human health among other benefits. Questions and comments regarding this work may be directed to Bud Oliveira, Deputy Director of Public Works/Operations at 760-839-4665.
Escondido residents and business owners now have two new ways to finance energy-efficient home improvement projects without significant upfront costs. On April 9, 2014, the Escondido City Council approved participation in the Home Energy Retrofit Opportunity (HERO) program, and the Figtree PACE program. Both programs provide Property Assessed Clean Energy, or PACE loans that allow commercial and residential property owners to finance renewable energy projects through long-term, low-cost, financing paid through their property tax bill.
Improvements are financed with bonds issued through a Joint Powers Authority. The HERO program is authorized through the Western Riverside Council of Governments and administered by Renovate America, a for-profit corporation based in San Diego. The Figtree program is authorized through the California Enterprise Development Authority. There are no fiscal impacts to the City due to joining the HERO or Figtree Programs. There are no upfront or ongoing costs involved in being an Associate Member of WRCOG or the California Enterprise Development Authority and no costs to the City for the PACE program inception or operation.
For more information about the programs, please visit www.heroprogram.com or www.figtreefinancing.com
Escondido, CA – Escondido Public Library's 2nd Saturday Concert Series presents the San Diego Chorus on Saturday, May 10, 2014, at 3:00 PM in the Turrentine Room. The San Diego Chorus has been entertaining audiences with their vocal excellence, energy, and dazzling show performances for over 60 years. The Chorus is made up of women from all over San Diego County, ranging in age from 14 to 80 years. They are part of Sweet Adelines International, a worldwide society of women who sing four-part, a capella harmony (barbershop style). Their repertoire is American music in many styles and from many eras. For over twenty years, they have been directed by Kim Bone Vaughn. Ms. Vaughn is a quartet champion in her own right, having won the coveted International Quartet Champion title three times.
2nd Saturday Concerts are free and generously sponsored by the Friends of Escondido Public Library. Escondido Public Library is located at 239 South Kalmia Street, Escondido, CA 92025. For more information, please call (760) 839-4839 or visit Escondido Public Library online at library.escondido.org.
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