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Cocozia 100% Organic Coconut Water
November 18, 2014 § Leave a comment
A few weeks ago, Cocozia offered me a chance to taste their coconut water (here) to review. we've never heard of Cocozia's brand before so we were eager to try it. We've had several other brands but there's (ahem) one in particular that the Mister always seems to get. So here you'll be getting both our takes on Cocozia.
Let's start by summarizing each of our view of coconut water. The Mister doesn't like the taste of coconut water. I won't quote what he has compared the taste of it to in the past but let's just say he drinks it as a "necessary evil." Meaning he drinks it for the health benefits, not for the taste. He actually prefers to drink the flavored ones.
I prefer the straight coconut water or the fruit flavored ones. I can't stand the taste of the chocolate or other weirdly flavored ones. Yuk!
On first look, Cocozia has a nice clean container, the green probably representing the organic and Non GMO side of the product. There's a straw for convenience which I liked very much. Also Cocozia is kosher so another brand option for those who need kosher.
Now the taste. (You know it's all about the taste, about the taste, no treble) Sorry Meghan Trainor, couldn't help myself. We bit found Cocozia a bit less sweeter than some other brands, which actually is good if you want to use coconut water for cooking or baking. I didn't detect any weird metallic aftertaste that I've noticed in a couple of other brands. It is a nice clean taste. The Mister said it was a bit more palatable than the other brands. For someone who doesn't care for the taste of coconut water in general, that's a positive. As a matter of fact, he's been drinking it straight before bedtime.
I've used it in my pineapple-mango-spinach-Pom juice smoothies and I don't really taste the coconut water at all. But then pineapple and mango can mask a lot of flavors. I've even tried making a batch of mini coconut cupcakes using it instead of milk. The texture was on the dry side since I didn't compensate for enough fat in the recipe so I'll be trying that again. I did, however, use it in a simple icing I used on a store bought bunds cake that someone gave me. I mixed about 3:1 part of powdered sugar to coconut water. Mix well then drizzled over the bundt cake. Sorry no pictures but I had people over and it was a bit crazy. It was a hit though, no cake left.
The only drawback is that Cocozia is on the higher end of the price spectrum of coconut waters. I haven't seen it in stores so to get it from Amazon (here), expect to pay just above $2 per container. You can get it in a case of 24 or larger containers, too. If all the brands we like were layed out in front of us and asked to choose one, I honestly would pick the cheapest one, assuming I'm paying for it. Hey I never said I wasn't cheap. But I would stock up on Cocozia if it was on sale.
Cheesecake Redux
September 24, 2014 § 8 Comments
Holy bat cheese it's been almost 7 years since I posted the original cheesecake recipe. As much as I still love the original recipe, the height of the baked delight always seemed a bit "short." Not necessarily flat but I thought a bit more height would make it even prettier. But in order to do this, I would either need to buy a new 8″ springform pan or continue to use my 9″ pan and increase the cheesecake mixture. Since I rather have more cheesecake to eat, I chose the latter. Like uh, duh, surprises anyone??
The reduxed recipe is similar to the original recipe but now it includes sour cream and lemon zest. With the addition of sour cream into the cheese mixture, this is more along the line of a NY style cheesecake, which the Mister loves. The lemon zest just makes any cheese baked goods that much yummier.
Since this is a much taller cake, I highly recommend using a water bath. But if you're bold and don't care risking the top of your cheesecake crack, then just bake it without it.
Now different people have different preference as to how "silky" they like their cheesecake. I like mine to have a bit of firmness but still have a slight silky texture. I don't like really creamy or silky cheesecakes. Also NY style cheesecake really shouldn't have any browning on top.
The amount of time depends on your oven, the size of pan you use and whether a water bath is used. Depending on you preference, I recommend start checking your cake around the 35-40 minute of baking for doneness. The correct timing is usually before you think it's ready to come out of the oven. The center of the cheesecake is still a bit jiggly, like it's not quite set. The cheesecake will continue to cook when its resting in the water bath after you pull it out of the oven.
NOTE: always be very careful when moving the pan when using a water bath. Don't want to get any water into the cheesecake!
Once cooled, the top will be perfect with no cracks. If the top cracks, then reduce the baking time the next go around. I'm sure it'll still be very good, just might be a bit firmer or tougher than you might like it. If it was me, I'd rather have it error on the silky side than overbaked side any day.
Also make sure the cream cheese and the eggs are at room temperature before making the filling. This will ensure the proper texture.
Ingredients for crust:
2 C graham cracker crumbs
2 tablespoons sugar
1 teaspoon ground cinnamon
1 stick (4 oz) unsalted butter, melted, plus a little more to butter the pan
pinch of salt
Ingredients for filling:
4 packages (8 oz ea.) cream cheese, room temperature
1 1/4 C sugar
4 large eggs, room temperature
1 teaspoon real vanilla extract
Preheat oven at 350 degrees F.
Mix together graham cracker crumbs, 2 tablespoon sugar and cinnamon in a bowl. Use a whisk to incorporate everything. Add melter butter and mix until well combined. butter the bottom and side of the springform pan. Press mixture onto bottom and up the side of a 9-inch springform pan. The crust should go up about an inch or so of the pan. I use a ramekin to get the bottom flat and a measuring cup to press it against the side of the pan.
Ready to bake! As a side note, you can actually skip the prebake part and it'll be just fine. If you use an unbaked crust, put it in the fridge for 10 minutes to prevent crumbling when you pour the cheese mixture in. Bake for 8 minutes, set aside to cool.
Beat cream cheese on low speed until creamy and there are no more lumps. Add sugar gradually and beat well. Add eggs one at a time, beating well after each addition. I always scrape the bowl after each egg to ensure that there's no lumps of cheese stuck to the side of the bowl. Add vanilla and zest.
Before pouring the filling into the crust, prepare the outside of the pan by placing a large piece of aluminum foil underneath the pan. Then fold it up along the outside of the pan. Tuck or rip off excess foil.
Now pour the filling mixture into the center of the pan slowly. Then gently smooth the top of the filling so that it's level. The filling should be higher than the crust on the side of the pan. I have so the crust is just below the top of the filling line (whew!). Okay, ready for baking!
To prepare the water bath, fill a large roasting pan with about 1 1/2″ of very hot water. The water line should come half way up the springform pan. I do this step on the middle oven rack since I don't like to carry a full pan of hot water. Se the springform pan into the middle of the roasting pan. Carefully and gently slide the oven rack back into the oven.
Bake at 35o degrees for 45-50 minutes but check firmness starting around the 35-minute mark. Give the pan an ever so slight wiggle to see how much jiggle the cheesecake has. (Get jiggy with it dances around in my head about now.) The jiggle should start about half way in from the side. If not, bake for another 10 minutes and check again.
Click here to see what the jiggle looks like for a silky texture. Notice how the jiggle is fairly close to the edge of the pan? If you're like me, I prefer it to have a bit more texture (less silky) so I take it out when the cheesecake jiggle is only about half way out from the center. Does that make sense?? If not, leave a comment and I'll try to explain it better.
Once there is only jiggle in the middle to center portion of the cheesecake, carefully pull the entire roasting pan out of the oven. Leave the springform pan in the water bath for 30 more minutes.
Remove springform pan and cool on a rack, which helps prevent the crumb crust from getting soggy. Chill in the fridge for at least 4 hours before serving. Add your favorite topping as you like it.
Pappalecco Cafe – Little Italy
July 19, 2014 § 4 Comments
This morning was full of errands, one of which was stopping by the Little Italy Farmers Market to pick up our 50 pound order of meat (that's what she sai…uh…never mind) from Da-Le Ranch (Hi Ashile and Aleya!). We usually do this every few months. This morning, we decided to go a bit earlier to have some breakfast and hopefully to have an easier time with parking. Scored on both! I had 2 places in mind and left the final decision to the Mister. He chose Pappalecco Cafe since he's always wanted to try the one by his work (Point Loma location). The Little Italy location was perfect for this trip since it's just a block away from the Farmers Market.
Even though we had coffee at home, I wasn't going to let the opportunity of having freshly made espresso pass me by. No sirree. The cafe is fairly small, 5 2-seaters inside and more seating outside. There was a line going out the door mainly because it was kind of narrow inside and one small door where all traffic (humans and apparently canines) go in and out. Didn't take long for us to get up to the counter though.
The Mister just ordered his standard Americano, black. I decided to go with a Macchiato. For Starbucks patrons, this is not quite the same as their macchiatos, which are more of a latte macchiatto (milk spotted with coffee). A traditional Italian macchiato (also known as esspresso macchiato) is a shot (or double) of espresso with a bit of milk (coffee spotted with milk). BTW, Pappalecco offeres a variety of milks to choose from, I chose almond milk with mine. But you can also choose soy milk, nonfat milk as well as regular milk, whipped cream and syrup.
Even though we were eating there, we had our coffees in to-go cups. Here's what my macchiato looked like in the regular cup. It was actually perfect for me.
The Mister had already decided the night before on the Classico breakfast: eggs (your way), grilled ham, fresh mozzarella, mixed green salad with an option to add a side of "Tuscan Style" potatoes, which he did of course.
I loved the mixed green salad and the balsamic vinegar that came with it. I think I ate half of them. Now the side of potatoes might look kind of plain in the picture but they were delicious, crispy on the outside and soft on the inside, great flavor too. The Mister really enjoyed this.
I had a tougher time selecting but decided to keep it simple and went with the ham and cheese croissant, warmed. Very good, the croissant was flaky and it went well with the Mister's mixed greens, hehe,
Notice on the bottom right of croissant is a smear of balsamic vinegar. It was pretty thick so I think it might have been reduced a bit, was really good with everything. I would certainly have this again and most likely add my own potatoes and mixed greens next time. Yes, we are definitely coming back the next time we are in the area. Must come back just for the gelato if not for anything else.
Speaking of gelato, since it was so early in the morning, I didn't get any but here are some snaps of the gelato case. They looked soooo good and I love gelato.
The very pretty lady behind the counter, yes, the one with the blue hair and pink glasses, was very nice. She greeted everyone with a ciao and how are you. Chatted with every customer and explained where everything was for new customers like us. Let's have a closer look at some of the gelato flavors, shall we? Service was efficient and fast.
I am very curious as to what the cinnamon roll gelato taste like, just cinnamon or actually like a cinnamon roll?!?
There were other pastries and cookies too but it was too hard to get pictures of those since it was right behind the ordering line. Cannolis, puff pastries, various thumbprint biscotties, chocolate chip cookies and a few other things. You can check out the online menu on their website but know that it is not a comprehensive list of everything they have on any particular day. Also check their website for the other 2 locations in Point Loma and Hillcrest.
Pappalecco – Little Italy
1602 State St. San Diego, CA 92101
Phone: 619-238-4590
Korean Fried Wings (Dakgangjeong Maangchi's Way)
June 15, 2014 § 6 Comments
I love fried chicken wings, so much that I can eat it every day. No, really, I think I can truly eat fried chicken wings every day. I've been takoyaki'ed out, hell, even bbq"ed out (crazy right?). But I have never said in my life, "Okay, I'm done with wings for a while." Never. Ever. As a matter of fact, I crave those damn things all the time.
So no surprise that new fried wings recipes are always on the top of my "to try" list. And I think I have more fried wings recipe posts than anything else. The latest wings recipe that's found a solid, and most likely permanent, place in the recipe binder is Maangchi's Dakgangjeong recipe. You can check out Maangchi's website for an instruction video as well as many more delicious Korean recipes.
Let me describe these wings short and sweet. They are like crack-addictive delicious. Can't get enough, eat 'til your guts bust but you'll keep eating addictive. That pretty much sums up my feelings about these.
I've adjusted the recipe according to my taste. I do like them a little on the spicier side so adjust to your own taste. I like to use Thai chili if I have them with a bit of gochugaru, Korean hot pepper flakes. I found that using ground ginger works better since it's dry coated. But use sparingly if you're not too into the ginger taste.
Don't know what to make for Father's Day? Try this and it'll surely be a Happy Father's Day."
Adapted from Maangchi Crispy and Crunchy Fried Wings
- approx. 3 pounds chicken wings, cut into individual sections, about 24 pieces (no wing tips)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon gochugaru (optional)
- 1/4 teaspoon ground ginger (or 1 teaspoon minced ginger)
- 2/3 cup corn starch
- 1/3 cup peanuts (optional)
- 4 cloves garlic, minced (more if you're like me)
- 3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional, or 1 teaspoon chili flakes)
- 1/4 cup soy sauce
- 1/2 cup corn syrup (or Korean rice syrup)
- 1 tablespoon white vinegar
- 1 tablespoon mustard (classic mustard works fine. Can use dry mustard but only use 1/2 teaspoon)
- 1 tablespoon brown sugar
- 1 tablespoon sesame seeds (optional)
- vegetable oil for frying
- Pat wings dry with paper towels.
- Put the chicken in a bowl and mix with salt, ginger, ground black pepper and gochugaru (if using). Rub it all in.
- Put corn starch in a bowl and dip each wing in the starch to coat it, one by one. Squeeze each wing to press the coating to it tightly.
- Put 4 cups of cooking oil in a frying pan or heavy pot. Heat over high heat until it reaches 350 degrees F. I've gone as high as 375 and as low as 335 with no problem. If you don't have a thermometer, you can test the oil by dipping a test wing into the oil, carefully. If the oil bubbles, it's hot enough to start frying.
- Slide the coated wings one by one into the hot oil and cook for about 10 to 12 minutes, turning over a few times with tongs. I find that the wings cook faster when the pot isn't crowded.
- Take the wings out of the oil and drain for a bit in a strainer. Turn off the heat, and let the wings sit for a few minutes. Make the sauce now (see below).
- Reheat the oil and fry the wings again for another 10 minutes until they all look golden brown and feel super crunchy through the tongs. Shorter time for smaller wings.
- When the chicken is done, reheat the sauce, if needed, until it bubbles. Remove from heat.
- Add the hot chicken and mix well with a wooden spoon to coat. I find doing the coating in a large mixing bowl is easier.
- Transfer to a large platter. Sprinkle some sesame seeds over top and serve immediately.
For the sauce:
- Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and dried red chili pepper.
- Stir with a wooden spoon until fragrant for about 30 seconds.
- Add soy sauce, rice syrup, vinegar and mustard. Stir with a wooden spoon and let it bubble for a few minutes.
- Add the brown sugar and continue stirring. Remove from the heat. Set aside.
January 4, 2014 § 13 Comments
Update: I added more pictures at the end of the post of the second batch I made the next day. Much easier since I seasoned the pan one more time. As you can see, the takoyaki formed much prettier. I also added some info on what I did differently as well.
Happy New Year! Thought I'd start the first post of 2014 with one of the first dishes the Mister and and I had on New Year's Day. We decided to get some noodles at Raki Raki since I really enjoyed my lunch with CC earlier in the week (check out CC's post here for some great shots of ramen). I'll post on the Mister's and my lunch at Raki Raki at a later date.
Anyway, we enjoyed Raki squared takoyaki so much that I wanted to try making it at home. For those who aren't familar, takoyaki are octopus balls (snicker, balls…). And you know this opens up to a whole slew of "that's what he/she said" jokes, right???
Funny thing is that I've had a takoyaki cast iron pan in my Amazon save cart for over a year but just never got around to buying it. Guess I just needed somethingmotivation (like a kick in the ass). I debated between the cast iron pan, which is stove top, or get one of those fancy electric ones. In the end, I went with my first choice.
Being a noob at this, I decided to start with the simplest method and ingredients as possible, which meant not making the batter from scratch. First picture from top left: takoyaki sauce, Kewpie mayonnaise, bonito flakes, takoyaki mix. We liked the taste of the mix and quite frankly, unless I'm making takoyaki every week, I'd probably just stay with the mix. Well, unless I'm out and too lazy to go to the store.
Next we have some aonori, which will get sprinkled on top of the finished product.
A few more items: tenkasu (tempura flakes), thinly sliced green onions, and another shot of the bonito flakes. You can buy tenkasu at a Japanese market but I had a hard time finding them on the shelves so I made my own using my little Fry Daddy. I probably could have done without the tenkasu but there were some zucchinis that were crying to be tempura'ed. So two birds.
Next: the batter, tako (cooked octopus) cut into bite size pieces, and um, more tenkasu (yeah, I made quite a bit).
If you look to the left of the Fry Daddy, you can see part of the takoyaki pan. It makes up to 16 balls at a time.
I didn't get a chance to take photos while making the (ahem) balls since I was too busy manning the pan. They were sticking to pan a bit first time out of the gate. I also had to use a bit more oil to get the balls unstuck. Definitely need to season the pan in the oven at least one more time before the next batch.
I was able to get 1 perfectly shaped ball and a handful of pretty good ones. The rest were, well, sort of resembled a sphere but they were very tasty nonetheless. Once I get the technique down, I'll take some "in process" pictures and will do an update post. But for now, a quick summary of what I did.
First, heat the pan on medium heat (my stove). You might need medium-high heat but my gas stove cranks out some pretty good heat. I oiled the pan liberally (and more so while cooking) and when it just starts to smoke, poured in the batter, filling each hole almost full. Then add a piece or two of tako (depending on the size…that's what she said), some tenkasu and green onions. Then pour a bit more of batter on top of each to almost overflowing. It's okay if it overflows a bit since it'll just get tucked in.
After a few minutes, the balls are (suppose to be) ready to be turned 90 degrees. My balls needed a bit of coaxing (that's what he said). It took about 10-12 minutes for most of them but a few of the less cooperative ones needed a few more minutes and extra oil. (Wow, I could have gone to town on jokes with that one but I'll refrain.) Anyway, once all the balls can be rotated fairly easily, they're ready to be served (bwahahahaha!). Put them on a plate, add some takoyaki sauce, some mayonnaise, sprinkle some aonori and benito flakes on top and boom, takoyaki for the snacking.
I have to be honest that I was a bit disappointed when I first tried to turn them since they stuck so much. But with some finessing and some patience, all turned out well in this first rodeo! I should have taken a picture of the lone perfect ball but that got eatening first. So pictures will have to wait for the next batch.
Hope everyone had a good New Year celebration and may 2014 be everything that you wish for!
P.S. I forgot to mention that the brand of takoyaki mix was Otafuku and the package was only in Japanese. Good thing Otafuku has the instruction on their website in English! I knew most of the instructions and recognized some kanji characters but there were a couple of things that I wasn't completely sure of. So good thing I found the English version. The takoyaki sauce was also Otafuku and it had a takoyaki recipe on the package, which I noticed after I was done cooking (of course).
P.S.S. I seasoned the pan one more time in the oven the next day and made a second batch. What a difference it made to the sticking problem. Not only was I able to turn the balls easier, it also took me half the time to make the same amount. You can see in the left picture below some balls in various cooking stages. I found I like to move some of the balls to the middle since those are hotter than the outside wells. Gets really nice and crispy. The second picture is the final product. Some of them were starting to deflate a bit as they cooled but for the most part, they retained their spherical shapes nicely.
I was able to use less oil than the first time. I suspect this will decrease a little more as I use the pan more. I was also faster in turning the balls since I have some experience now in making these suckers.
One other big thing I changed this go around was using dashi stock instead of plain water. I used dashi granules the first time and I thought there was a subtle difference in the taste for the better but not enough to where I would go out of my way. Now if I was making the batter from scratch, then certainly would opt for the dashi granules.
The third batch that I made, I used dashi stock I made from a dashi packet in boiling water. Now there I really tasted a difference. Much more flavorful, nice and dashi! This I definitely recommend.
Funny thing as I was making the second batch, I thought to myself, "Self, this is actually pretty fun to make." Of course I had to make some ball jokes to the Mister as I was making these. But hey, who doesn't like a good balls joke? The third time I made these, it went even faster. What I realized that go-around was that I work best by filling 6 of the holes (cavities?) first, get those prepped, then fill in another 6 more. By the time the second set was prepped, the first 6 were ready to rotate. And so on and on.
What a Jerk-y!
October 8, 2013 § 10 Comments
A friend of mine asked why I haven't been posting lately. Well, life gets in the way. But also I've been cooking much of the same things so nothing too interesting or new, lots of Korean dishes (they need their own posts). There has been a few of things in the past month that I found interesting and new. The most recent has been homemade beef jerky and the one I've been most excited about.
Yup, beef jerky. We love them, eat them by the pound if we had them. Years ago when Bisher's was still in the Old Poway location (and under the old ownership), they used to carry a spicy sweet jerky that was akin to crack. Couldn't stop eating it but it was almost as costly as its weight in gold. Could have been for all I knew. I would have sold the kids if that's what it meant to get more. Luckily I don't have kids. Well, that's if you don't count the four-legged versions. Anywho…
The notion of making jerky is not a new one, been rolling that idea in my head for quite some time. Even tried the oven method once upon a time with sub-par results. Just never got serious about it since a dehydrator would be another gizmo to store somewhere. I really didn't want to do the whole smoker method which required that I sort of watch over the smoker all day. With a dehydrator, I could just plug it in, walk away and in so many hours, jerky! Since life is short, I said why not. I had a gift card that was burning a hole in my pocket (as the Mister claims) and so I gotz me a new food dehydrator. The Mister wasn't convinced that it would be cost effective to make our own say to buying Jack's. But it's not about being cost effective but more about time effectiveness AND having jerky that's better than what we could buy.
I got the Nesco FD-80 based on the reviews. I liked the shape of it and the ability to control the temperature. It was a bit bigger than I realized but I was glad for the size when I did my first batch of jerky.
The recipe I used was pretty straightforward. I was making kalbi that day so I used the same liquid base and went from there.
- 1 C soy sauce (I used Sempio Korean soy sauce)
- 1 tablespoon Shaoxing cooking wine (can substitute with sake or soju, I was out of both)
- 2 tablespoon Worchestshire sauce
- 1/4 C honey
- 3/4 C sugar (you can use brown sugar too)
- 2 garlic cloves (can substitute with 1/2 teaspoon garlic powder)
- 2 tablespoon gochugaru (Korean pepper flakes), adjust amount to your own liking
- 1 heaping tablespoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon powder ginger (you can always use fresh, I was lazy)
- Pinch of Accent (msg), about 1/8 teaspoon (leave out if you're squeamish)
Everything went into the blender for the marinade.This will marinade up to 2.5 lb of sliced beef.
I went with flank steak from Costco since flank is low in fat content. There were 2 pieces in the package but I just used one of them, about 2 lb. Sliced it without freezing it first. One hour in the freezer will make slicing easier but I didn't this time. I removed some of the excess fat but there weren't much. I was able to get two fairly consistent thickness, the thickest being 1/4″ and thinnest at 1/8″. Didn't worry about the different thicknesses since the thicker ones went on the top 2 trays and closest to the fan and heat. Beef went into the marinade, into the fridge for 20 hours. It was 20 hours only because that's what it worked out to be. Goal was to marinate overnight. I don't know, can the meat be over-marinated for jerky? Certainly if the slices were too thin.
Next morning, drained and patted dry the meat so they weren't soaking wet. Stacked and ready for drying! Like I mentioned, the thicker slices were on the top trays with the thickest on the outside of the trays since those areas dry faster.
I checked around the 5-hour point. The thicker ones were starting to look good and the thinner ones are coming along beautifully. The thinner ones were ready in about 7 hours and the thicker ones 1.5 hours later. The flavor turned out great. The thinner ones were very similar to the ones from Bisher's, just not as hot (more pepper flakes next time!). The thicker ones were chewy, the way the Mister likes them.
The cons of having this inside the house is that the whole house smells like a teriyaki jerky factory all day long and when it gets to the almost ready point, I found it really hard not to sneak a thin piece, for taste testing purposes of course. The pros obviously is a turn-on and leave setup, for the most part. And that you can easily sneak a piece to taste test. Also after the first few hours, my nose got used to the smell. Drove the dogs crazy.
The jerky will keep at room temperature in an air-tight container for 3-4 weeks, as if they will last that long in this house. If the jerky has some fat on them, like in some of my strips where I couldn't trim them away without tearing the meat apart, those should go in the fridge if not eaten in a few days. Those were the ones I ate first actually and the rest went into the fridge after a few days. Got a bag of it stashed way in the back for the MIL since I promised her a bag to call her own.
So was it time consuming and did the Mister think it was cost effective? He loved the taste and said it was better than any store bought version. And since all he had to do was open a bag to have some, it was extremely time "un-"consuming for him, hehe. But really, compared to what else I've attempted in the past, this was quite easy in prep and clean up. Oh yeah, the trays went straight into the dishwasher. So easy.
Next batch will be an attempt to make a Paleo version for the Mister at his request. I'm planning on using tamari, lots and lots of cracked black pepper with lots of red chili flakes to give it heat. He wants it hot, he'll get hot. If it turns out well, guess what the SIL is getting for Christmas? (Holy crap, only 77 more days as of this posting.) So stay tuned for that one in the (hopefully) near future. It'll be a good one for those who don't want or can't have sweet jerky.
Ruth's Chris Steak House (San Diego – Del Mar)
September 14, 2013 § 9 Comments
For this year's wedding anniversary, I suggested Ruth's Chris Steak House. We've always enjoyed our past meals here and this one didn't disappoint either.
When we arrived, we were led to a large booth that seats 6 people. I requested a booth when I made the reservation but I didn't expect this! The host that walked us to the table sprinkled a handful of rose petals on the white linen table before he sat us down. I thought that was a nice touch. He wished us a happy 18th anniversary and gave us our menus.
After placing our order for drinks, our server went over the menu with us since it has been a few years since our last visit. Not too much has changed with the exception of the specials menu.
The Mister decided to start off with the Tomato and Onion salad. Very nice start.
I had meat on my mind (that's what she said) and since they had filet carpaccio as a special appetizer that night, I knew exactly what I wanted. The Mister and I actually have this deal that if we were dining out and carpaccio was on the menu, we would always order it. Deal fulfilled.
I don't know what the deal was with all those long cheese croutons, overkill if you ask me but they were tasty. I only ate one of them. The carpaccio was awesome. I like the little side greens and generous amount of shave parm.
Apologies for the quality of the remaining pictures. I was losing natural light and the flash made much of the dishes washed out.
For sides, we usually each pick one. I chose shoestring fries as my side. (eegad, that picture is awful) This was really good! Enough to share.
The Mister chose cream spinach. This was really good! A side of ketchup for the fries.
The Mister got his usual, New York strip, cooked to a perfect medium-rare, with the blue cheese topping.
I was craving a t-bone steak. Medium-rare please!
Uh, yeah. That t-bone was huge! I only ate about a third of it.
They usually have a set dessert that they give for free for anniversaries and birthdays but our server was really nice and let us choose whatever dessert we wanted. The Mister chose the Caramalized Banana Cream Pie.
This was just okay but the Mister was in the mood for some kind of banana dessert since we were talking about banana fosters. The bananas and cream were decent but the crust bowl that holds everything together was meh.
Nonetheless we really enjoyed our meal and made a vow to come back for another visit soon.
Ruth's Chris Steak House
11582 El Camino Real
San Diego, CA 92130
(858) 755-1454
Friday 11:30am-2pm
Monday-Thursday 5pm-10pm
Friday 5pm-10:30pm
Saturday 4pm-10:30pm
Sunday 4pm-9:30pm


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IBISWorld's Graphics & Photo Imaging Software Procurement Research Report is a comprehensive guide to purchasing Graphics & Photo Imaging Software. This report offers strategic analysis of the factors influencing purchasing decisions, including price trends and three-year forecasts, input costs and demand factors, along with key suppliers and an analysis of the extended supply chain. Armed with the right procurement intelligence, your company will be able to make educated purchasing decisions.
The producer price index for software publishing has slowly decreased at a marginal annualized rate of 0.8% over the three years to 2013. The widespread and growing use of digital media has kept demand for graphics and photo imaging software stable, preventing larger drops in prices. While print media has been declining, tablets and smartphones have rapidly grown in popularity. For example,... purchase to read more
The total cost of ownership (TCO) for graphics and photo imaging software is medium. When assessing the TCO, buyers should consider which pricing model best fits their needs, how often they will upgrade and the cost of related hardware and software.If buyers do not plan on upgrading their software to new versions often, purchasing a perpetual license upfront will reduce their TCO because the... purchase to read more
This report is intended to assist buyers of graphics and photo imaging software, with a focus on desktop applications. This software is used for image editing, photo retouching, graphic design, illustrations and other visual media. Suppliers include retailers and value-added resellers, and buyers can also purchase licenses directly from software publishers. This report does not include video editing, web design, desktop publishing or computer-aided design software.
Price Fundamentals Benchmark Price Pricing Model Price Drivers Input Cost Drivers External Demand Drivers Recent Price Trend Price Forecast
Product Life Cycle Total Cost of Ownership Product Specialization Related Goods Subsitute Goods Regulation Quality Control
Supply Chain Dynamics Supply Chain Risk Geographic Locations Imports Competitive Environment Geographic Locations Imports Vendor Financial Benchmarks Cost Structure Benchmarks Switching Cost
Buying Basics Buying Lead Time Selection Process Buying-Decision Scorecard Key RFP Elements

subset: commoncrawl


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For years, the hemophilia community has waited for life-changing advancements and the promise of revolutionary science. The time has come to make these goals a reality.
My Life, Our Future is a nationwide campaign for progress in hemophilia. Leaders in our community have come together to offer a free genotyping test, so that you may gain a deeper understanding of your hemophilia today, while helping to advance the breakthrough treatments of tomorrow.
"Through this program, ATHN and its affiliated treatment centers will be able to offer its patients a free genotyping test, which is a great benefit to the providers and to the patients."
~ Diane Aschman
President and Chief Executive Officer
American Thrombosis and Hemostasis Network
"We're all here today because others in our community stepped up… volunteering to give just a small blood sample for this initiative may help you and your family, but it could also change the lives of a new generation."
~ Val Bias
Chief Executive Officer
National Hemophilia Foundation
"The more hemophilia patients we genotype today, the more equipped we will be to inform the scientific advances of tomorrow."
~ Barbara Konkle, MD
Director of Clinical and Translational Research
"Unlocking the secrets within us will contribute to further understanding the nature of hemophilia and how it might be better treated in the future."
~ Glenn Pierce, MD, PhD
Former SVP of Hematology, Cell and Gene Therapies
©2014 My Life, Our Future | National Hemophilia Foundation, 116 West 32nd Street, 11th Floor, New York, NY 10001 | 800.42.HANDI


text: flat top with custom stamp , yes. you can look into yourself, but innova charges an additional fee to flatten the disc before stamping them. thus they are actually flattened twice. they are a little bit more expensive. if you can find a flat top roc for less, get it,


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Hilton Garden Inn Tampa Ybor Historic District
- Restaurant
- Free High-Speed Internet
- Room service
- Swimming pool
- Business Services
- Wheelchair accessibility
TravelPod Member ReviewsHilton Garden Inn Tampa Ybor Historic District
this hotel was packed with holiday visitors. parking is expensive and not included in the price. the hotel is nice and the rooms are beautiful. I would recommend visiting at a less busy time.
This review is the subjective opinion of a TravelPod member and not of TravelPod.com.
I would recommend this hotel to anyone. It was very clean and the staff were very helpful and friendly. Nice big room too.
This review is the subjective opinion of a TravelPod member and not of TravelPod.com.
TripAdvisor Reviews Hilton Garden Inn Tampa Ybor Historic District
Travel Blogs from Tampa
Nice place to sleep
the whole area of Ybor city is a money trap. can you imagine paying top dollar to park your car while you sleep ? we paid $10.00 per night parking for the vehicle since this property does not include it. would I stay here again - probably not because it didn't offer enough amenities to make up for the sour taste of paying for parking.
St. Pete's Beach, Fl
... a Level Nine VIP tour of the Space Center to see the behind-the-scenes parts of NASA that the general public never sees. We're going to see the places where the astronauts train in zero gravity and a Saturn missile and Mission Control where they actually fly the International Space Station. Cory is very excited as he's always loved anything to do with space. We'll post a review of our tour and the pics later.
Tomorrow we're ...
Our first full day in Florida
This morning we were up and on the road early to get into Clearwater as early as possible. We went to visit the Clearwater Aquarium to Winter and Hope, the dolphins from the Dolphin Tale movies. When we arrived at the aquarium we found it quite a challenge to find a parking spot. After circling the area a few times, we lucked out and snagged a spot being vacated by a family who were leaving. After paying our admission $21.95 less CAA discount of $2 each, ...
Going Busch
... about some of the birds, reptiles and other animals. Those enclosures helped to make the park feel a bit dated. Also the majority of customers seemed pretty dated themselves, and the first roller coaster we went on was out of the dark ages - impressive wooden structure but genuinely scary to be hurtling along in a wheelbarrow on steroids. There were a lot of water rides which, on a cool ...
Mid Florida Credit Union Amphitheater
Tampa was not much different than West Palm in that the load in was smooth, and that we are working in unison to get set up earlier. The difference was with our "warrior gathering." Due to privacy I can't get into details, but I was able to be a part of a very emotional encounter with a couple of our veterans. For some of the ones that came today, the wounds were very raw and the healing had just recently began.


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- 82Promote
Canvas Print
Fine art print on bright white, fine poly-cotton blend, matte canvas using latest generation Epson archival inks. Individually trimmed and hand stretched museum wrap over 1-1/2" deep wood stretcher bars. Includes wall hanging hardware.
super Caleb!!! :) great mood :D
very nice golden light and tones : )
Simply beautiful!!!
nice place to get lost!
Thanks so much everyone!
gorgeous Caleb!
Wonderful. :)
Beautiful, lovely place to get lost :)
Thanks Sylvia, Ally and Sue!
Oh Yeah, ✯ ✯ ✯ ✯ ✯ 👍 !!!
Very pretty Caleb!
So awesome!
Thanks Robina and Lisa!
Love this!!
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I live in West London, am passionate about eating out, reading and writing, and exploring new cities (lived in New York for a year). I work in a publishing house in the city and also write freelance.
Nana has completed online and offline ID verification.
Nana was a great guest, she left our apartment very neatly, she even stripped the bedding which was great. I would recommend her as a guest! :)
Nana was a great guest, she did not stay long, I hope she'll have more time some time.


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Welcome to the neighborhood! consider yourself lucky that they hired a semi-professional instead of just letting their kids shriek in to a karaoke machine.
My neighbors downstairs do this three or four times per year, but I don't mind, because they are great the other 361 days of the year.


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Monday 8:00 A.M. - 9:00 A.M.
Friday 2:30 P.M. - 4:00 P.M.
Saturday 8:00 A.M. - 9:30 A.M.
At the Shop & Earn Office (use entrance under carport)
Tuesday - Thursday 8:00 A.M. - 5:00 P.M.
Parish Office in Notre Dame Hall
Scrips are also sold in Jesuit Hall Gathering Area on Saturday 5:30 P.M. -6:00 P.M. & Sunday 8:00 A.M. - 12:15 P.M.
email - firstname.lastname@example.com
Presto-Pay! Presto-pay is a convenient way for you to pay Borgia Shop & Earn on-line at the time you place your order. GLSC will accept the payment on behalf of Borgia Shop & Earn. GLSC will immediately debit your checking account for the face value amount of your order, plus a small convenience fee of $.15 and hold that payment until your scrip order has been released. PRESTO -PAY - ONLINE FAMILY PAYMENT SERVICE AT ShopWithScrip.com SHOP ONLINE!
OVER 700 RETAILERS TO CHOOSE FROM Create your free account at www.shopwithscrip.com Use enrollment code: 2716DF775598 *Place your order online *Print your order confirmation page *Send your check & order confirmation page to school by Monday @ 9AM *Your order will be filled and sent home with your student on Friday Local Scrips are also available online
Special Announcement! Backpack Express is available to all our grade school families. Please designate weekly on each order form if you want the Backpack Express option for pick up for that week. Please also remember that a Backpack Release Form must be completed before your order can be sent home with a student. Students pick up orders at the grade school office after dismissal on Fridays.
Local Merchant Usage Guide


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Rock Climbing Photos : Comments
Desert Sunset
Desert Sunset at Indian Creek January 2007
Rating: | Votes: 3 | Comments: 3
Submitted by: machino on 2007-01-31 | Views: 2908
kachoong on 2007-02-01
Great shot!! Nice, clean and simple. Very effective.... at least for me anyway.
dharmatreez on 2007-02-01
super clean! my only thing, and its a small one, would be to crop the left edge in to remove the "light" triangle
lunabruandabby on 2007-03-25
Really like this one Dean!


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Family Entertainment
1000 to 1: The Cory Weissman Story
$15.99Add Your Review1,000 to 1: The Cory Weissman Story starring David Henrie is the inspiring true story of Cory Weissman, a high school basketball star who scored 1,000 points in high school and was expected to be a standout athlete at Gettysburg College before he suffered a life-threatening ... Learn More -
23 Blast
$19.99When a high school football star is suddenly stricken with irreversible total blindness, he must decide whether to live a safe handicapped life or bravely return to the life he once knew and the sport he still loves.Special Features: The Travis Freeman Story Whatever Happe... Learn More -
3 Day Christmas
Corbin Bernsen, George Newern
$19.99In 3 Day Christmas, Martin Taylor has no clue who his teenage daughter is dating, why his son only communicates through an electronic sign outside his bedroom door or why his youngest child only watches religious TV. Convinced the family needs to reconnect, Martin su... Learn More -
4 Family Value Films: Stories of Faith & Commitment
Charles Nelson Reilly, Della Reese, Joe Mantegna, Meredith Baxter, Mic...
$19.99This collection of four touching family films will inspire with tales of faith, hope and love. Featuring 4 Family Value Films, this 2-DVD set includes over six hours of classic stories of faith and commitment: Safe Harbor, The First of May, Uncle Nino and Miracle in the Wood... Learn More -
48 Angels
Various Artists
$14.99Three Souls. One Amazing Journey. 48 Angels is set in present day Northern Ireland. Seamus, eight years old, a catholic, is dying from an incurable illness. He is desperate for a miracle. Witnessing the death of his father traumatizes James, a fourteen-year-old Protestant... Learn More -
A Mile in His Shoes
Dean Cain
$15.99Add Your ReviewBased on the book The Legend of Mickey Tussler, this film follows the story of eighteen-year-old Mickey, who has Asperger's Syndrome, a form of autism. He lives hidden away on a farm with his mother and father, where he practices throwing apples at an amazing speed. As bas... Learn More -
Abel's Field
Kevin Sorbo, Affirm Films/Sony Pictures
$15.99Left motherless by tragedy and abandoned by his father, high school senior Seth McArdle has been put under enormous pressure to support his little sisters. At school, he endures the daily bullying of the football team. When he fights back, he's singled out for punis... Learn More -
Adventures in Zambezia
Abigail Breslin, Jeremy Suarez, Leonard Nimoy, Samuel L. Jackson, Wayn...
$19.99Add Your ReviewAn adventurous young falcon strikes out on his own, and attempts to rescue his father from a ruthless lizard in this high-flying adventure for the entire family. Kai (Jeremy Suarez) may be growing up fast, but his overprotective father Tendai (Samuel L. Jackson) is deter... Learn More -
Adventures in Zambezia
Abigail Breslin, Jeff Goldblum, Jeremy Suarez, Leonard Nimoy, Samuel L...
$15.99Add Your ReviewWhen a spirited young falcon named Kai learns of Zambezia, the fabulous city of birds, he goes against his father's wishes and leaves his remote country home. But when his dad is captured by an evil lizard who plans to attack the city, Kai must learn the importance of teamwo... Learn More -
All Roads/Your Love 2-Pack
Anchor Bay Entertainment
$15.99This Faith & Family DVD 2-Pack features two movies - All Roads Lead Home and Your Love Never Fails.In All Roads Lead Home, Belle (Vivien Cardone) was once a happy-go-lucky 12-year old, but her mother's death causes her to become sullen and withdrawn. In an attempt for to... Learn More
Need help ordering? Ask a question and we'll get back to you. Or call 1-888-319-0319


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Add to Calendar 31-12-2012 31-12-2012 15 Art Week From December 23 to January 1, The Jewish Children's Museum hosts Art Week. Activities include foil sculpting, paper cutting, fruit cutting, candle making, and more. Check the Museum's website for precise information. http://www.nymetroparents.com/2014neweventinfo.cfm?id=125871 Jewish Children's Museum true DD/MM/YYYYIf you go: Please tell them you saw this event on
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Hardinge HCAC Collet Adaptation Chucks will adapt most spindles to accept C-series pull back collets, J-series pull back collets, stationary B-series collets, style-S master collets, step chucks & closers and dead-length collets. It is possible to increase your machining capabilities by substituting a collet chuck over a jaw chuck for part diameters up to 6" depending on the spindle size. The benefits of using collet chucks in place of jaw chucks include:
Another style of Hardinge collet adapter is their quick-change FlexC Vulcanized Collet System that provides collet changeover in seconds using a manual compression wrench. The FlexC collet system has a guaranteed accuracy within .0004" (.010mm) TIR for both collet system styles A (pull-back stationary stop) and D (pull-back thru-hole) and .0008" (.020mm) TIR for style DL (push-to-close dead-length). The collet head has a generous gripping range to allow variation in bar stock without having to change the collet. Because there is no collet body, the collet segments will remain parallel to the stock even when there are variations in the bar stock. This parallel clamping minimizes stock "push back" that could create inconsistent part lengths. The spindle mount will fit on A2-5, A2-6, A2-8, and some flat back spindles (main and sub).
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The Edge ScanArm HD delivers rapid point cloud collection with extreme resolution and high accuracy – all in a compact, lightweight and easy-to-use system. www.faro.com


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Shop now and get Free Value Shipping on most orders over $49 to the contiguous 48 states, DC and to all U.S. Military APO/FPO/DPO addresses.
We want to ensure that making a return is as easy and hassle-free as possible! If for any reason you decide that your purchase just isn't for you, simply return the item within 30 days of receipt and we'll cover the cost of return shipping. Learn more about our Return Policy.
Lastolite Camera Lighting Equipment Litetable 27in LL-LR7824 on sale and available from our online store. OpticsPlanet, Inc is an Authorized US Distributor for Lastolite Camera Lighting Equipment Photo & Video Ligh Accessories.
The Lastolite still life table "Litetable" will revolutionize your product photography with its ease of use and light control. It can be assembled in minutes (without the use of any screws, bolts or allen keys!) and folds flat into a handy carry case when no in use, making it ideal for occasional use and location work. The unique patented design allows the photographer to control the light distribution underneath the table by positioning the light in different ways, creating graduated backgrounds or a completely even tone. With gels the creative possibilities are endless. Many of these techniques have previously been difficult with conventional light tables as they have open sides underneath.


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Larry K
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use the following search parameters to narrow your results:
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A place to ask security related questions.
All questions are welcome.
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Why are modern webapps (dyn html + async JSON) so hard to get scanned? (self.AskNetsec)
submitted 1 year ago by smellslikefries
So here I am, knowing about nessus and other port/system scanners and I want to do an exhaustive scan of my shiny HTML+asyncJSON webapp. You'd think there's a software package out there, right?
Well if you can find it, you're better than me. I've looked for such a beast, or even a SaaS vendor. But none of them seem to be able to handle anything other than static-HTML webapps.
What gives? Why hasn't anyone figured this out? So here's my go at it, hoping someone out there has done better.
Include this evil piece of HTML to your webapp's page:
<script src="//jlcooke.ca/test/jsonsniff/?siteid=www.myapp.com_jlcooke"></script>
This will hijack jQuery's get and post methods to capture all input parameters and submit them in batch if neccessary every 1 seconds or so to jlcooke.ca where you can then run a playback script with some hand-crafted XSS/injection attacks.
Again, I want to pay money for a 3rd party service to do this for me.
Any Reddit Recommendations (ReRe's) for software, providers, improvements to this method?
Edit: formatting tweeks.
[–]JustinEngler 1 point2 points3 points 1 year ago* (0 children)
It's tough to "walk" a site that's as dynamic as the one you're describing. For traditional webpages, a scanner will spider the site to try to discover all of the functionality, then start scanning/fuzzing the parameters to the pages it found.
That paradigm goes away when you don't really have "pages" anymore, but you still need a way to make sure your automated scanner has seen all of the functionality and doesn't get caught in a loop. Very difficult.
[–]farhannibal 0 points1 point2 points 1 year ago (0 children)
I know that this is not exactly what you're looking for but Nessus outputs a list of outbound links on your web app. Something like the externally hosted js would show up on that list. Ofcourse, you'd have to know that it is out of place to notice it if there are substantial external links.
[–]alkw0ia 0 points1 point2 points 1 year ago (0 children)
Regardless of what products are out there, it's an inherently harder problem.
The traditional web is a series of interconnected documents. This document model means you can scan, discover, retrieve, and analyze the continent of a website.
SPAs and other thick client side applications do not follow the document model. They use web based documents solely as a delivery mechanism for non–document-oriented data which is then processed and formatted for display through bespoke, per-framework or even per-app code.
That is, even if your scanner retrieved and executed all the code for a client side web app, the problem is almost hopeless next to parsing the contents of a web page. For example, scanner would have no way of knowing how to automatically exercise the functionality of that app – part of which might be to download additional code, which the scanner will now miss.
[–]catcradle5 0 points1 point2 points 1 year ago (0 children)
Recommendation: try white box analysis, either automated or manual or both. If an experienced source code auditor, and/or a static analyzer, actually looks at the underlying code in your API endpoints, they will have a much better idea of what bugs there are compared to anything most automated web scanners could find.
Alternatively, if you'd prefer to stick to black box, try to get a human pentester.
Whatever you choose, I would not trust modern-day web scanners to properly determine what vulns may be present in a very dynamic web app.
[–]tehskylark 0 points1 point2 points 1 year ago (3 children)
Some of the commercial scanners out there support thick client web apps.. Take a look at AppScan or WebInspect. Or you could get your hands dirty and just use burp and manually look at the requests and run the built in injection attacks based on the parameters you find.
[–]klunkthespacecat 1 point2 points3 points 1 year ago (2 children)
AppScan claims to have robust JavaScript scanning, but in my experience it just looks for a handful of potentially harmful function calls and counts on the user to examine the code. Burp is an awesome tool, but I think it's really only as good as its user.
[–]smellslikefries[S] -1 points0 points1 point 1 year ago (1 child)
Thanks @tehskylark and @hlunkthespacecat
The goal I'm trying to reach is something one step below manual inspection. Something that can be run weekly and before every release to catch the big OWASP-y mistakes (no parameter enforcements, injections, XSS, etc).
The script in the OP records all my moves which I can then use as a basis for input permutations. Works pretty well for a 4 hour hack.
Strikes me as big opportunity waiting for a SaaS.
Edit: Share and enjoy, and make it better https://jlcooke.ca/test/jsonsniff/jsonsniff_v0.1.zip
[–]klunkthespacecat -1 points0 points1 point 1 year ago (0 children)
Whitehat Security and other companies do pretty well selling a SaaS web app scanner, but I think even those folks will tell you that an automated scanner just can't find all the things that a malicious attacker will use to compromise your app. Unfortunately (or fortunately for the security industry) there are just too many moving parts for a piece of software to replace a human tester. You're right, it is a huge SaaS opportunity, but I think the people working on this type of AI might be better off working for the DoD or maybe Goldman Sachs. =]
AppScan and tools like it do a great job trying to crawl your app to discover new content pushed in weekly builds, but it sometimes still needs a human eye to guide it and train it to test the proper parts.
Good on you for keeping an eye on security!
[–]HockeyInJune -1 points0 points1 point 1 year ago (1 child)
You're looking for the wrong thing. Nessus is a network vulnerability scanner and port scanners don't do much for applications either.
You want a web application vulnerability scanner like skipfish or w3af, which will work with your web application just fine. However, if you're looking to pay someone to do a professional security assessment, you should find a reputable security consulting firm to do it for you. They might use off the shelf tools, but they'll also do manual testing (and source code analysis if you let them) to find the difficult bugs that automatic scanners cannot find.
[–]smellslikefries[S] 0 points1 point2 points 1 year ago (0 children)
skipfish seems not suited for my needs of checking jQuery request end-points. But I could be wrong, I'll circle back to it after w3af.
w3af looks promising. I'll give it a go first and report back.
π Rendered by PID 7086 on app-129 at 2015-04-18 15:56:04.571181+00:00 running 301cfbe country code: US.


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When I turned 17, my dad gave me a 50 pound box of wax. Puzzled by it, I asked him; "what am I supposed to do with 50 pounds of wax"? His response was; "make candles"! So that's what I did. I bought candle molds, wicks, scents, and colorings and made candles, lots and lots of candles. I played around with pouring the wax at different temperatures and how it affected the color of the wax until I found an effect that I liked. I found that putting chunks of colored leftover wax into the mold and then letting the wax cool a bit before pouring it, gave the candle a marbled affect. That year, I gave away candles continually it seemed. Our 'console' TV was covered with white candles of different heights that Christmas, all lit up at night was more interesting than what was on the TV. The following birthday, my dad did the same, he bought me more wax.
Looking back on that now, I realized that my dad was encouraging me to be creative. He saw the creativity in me and wanted it to grow. My dad passed over 30 years ago and that memory of him still fills me with gratitude and love.
Why am I telling you this story? Because my dad saw in me a creative side and wanted to nurture it and that was his way of doing it. Being an 'artist' back then wasn't something people wanted you to strive for. My guidance counselor in high school, who was supposed to steer me in my 'natural' aptitudes, said that even though I scored highest in creativity, he didn't have a clue what I should do with that; he gave me no direction. This was in the late 1960's when radical change was taking place; just not in my high school! I had wanted to take wood shop and wasn't allowed because I was a girl.
This story doesn't really have a direction to it, other than to say; encourage one another, help each other to reach their full potential. Sometimes all it takes is to tell them; 'good job'!


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CRAZYLEGS WORLD WEST 2015 - Hermosa Beach - PIER TO PIER run/walk
- Sports & Fitness
- 1332 Hermosa Avenue Hermosa Beach, CA 90254, US
Scholarship Organizational MeetingLos Angeles BadgersMonday, April 11, 2011 from 7:00 PM to 9:00 PM (PDT) |
The UW Foundation matches every dollar the LA Chapter Donates (up to $10K) for annual scholarships.
Scholarship Selection Process:
IMPORTANT: To attend the Scholarship Selection Meeting in June, you must attend the Scholarship Organizational Meeting
Questions: Karyn Koven Ezra - email@example.com
Los Angeles Badgers is the Los Angeles Chapter of the Wisconsin Alumni Association. LAB hosts many events throughout the year encouraging fellow Badgers to learn, explore, and cheer. LAB also provides local scholarships for Los Angeles based students to attend the UW. www.LABadgers.com
In order to purchase these tickets in installments, you'll need an Eventbrite account. Log in or sign up for a free account to continue.