text: The Prodigal Son | IBDB: The official source for Broadway Information IBDB: The official source for Broadway Information Official Broadway League sites: - sites - broadway.org broadwayleague.com broadwayfanclub.com kidsnightonbroadway.com stagespecs.org tonyawards.com Quick Search For: In This Category: All Show People/Org. Theatre Season The credits for this production have not yet been completed or verified. The Prodigal Son New Amsterdam Theatre, (9/04/1905 - circa. 10/1905) First Preview: Total Previews: Opening Date: Sep 04, 1905 Closing Date: Oct 1905 Total Performances: 42 Category: Play, Drama, Original, Broadway Opening Night Credits Production Staff Produced by Liebler & Co. Written by Hall Caine Directed by Murray Carson Scenic Design by Richard Marston and Ernest Albert Cast Mrs. George W. BarnumHenry BergmanFrank BixbyGeorge C. BonifaceAubrey BoucicaultEda BrunaHarry C. BruninghausRussell CraufordDrina DeWolfeJ.E. DodsonHelen GrahamElla GreeningCharles HayneJames JamisonEdward MorganWarner OlandJohn SandersW. H. ThompsonMarie WainwrightCharlotte WalkerIda WatermanBen WebsterBasil West © 2001-2015, The Broadway League, All Rights Reserved. (Copyright and Disclaimer)


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Monorail Pilot Family's Lawsuit Against Disney Voluntarily Dismissed
Disney World agrees to pay clerks for unpaid work
69 current and former inventory clerks at Walt Disney World are about to get an average of $6250 richer after a settlement between them and the Disney Company. Work policies in the Food and Beverage department weren't properly followed by managers resulting the clerks working many unpaid hours. Disney has…

subset: commoncrawl


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In the whirlwind of globalization and multilateralism
The case of emerging regionalism in Latin America
Diana Tussie
The integration of a growing number of developing countries into world markets, most particularly those Latin American economies for a long time both forgotten and self-excluded, is a clear example of a transformation taking place in the global political economy. The new economic 'openness' across the globe should be seen as the heyday of liberalism, multiplying numbers of countries converting to open markets not by the force of empire but by the attraction of markets. For those influenced by liberal institutionalism, this environment should have been a conducive one for a re-invigorated multilateralism. Openness and multilateralism have traditionally been viewed as part and parcel of the same process. (Ruggie 1993)
If globalization is the precipitous convergence of world markets, increasingly incorporating countries formerly lying in the periphery, it should lead to a deepening and strengthening of multilateral trade relations. Since multilateralism also expresses an impulse and an aspiration to universality (Kahler 1993), globalization should naturally have come as the heyday of multilateralism. Yet multilateralism seems to have lost primacy precisely when more countries have become bound up with global trade relations. Advances in regional integration agreements are today considerably more pronounced than the successes of the multilateral system of the World Trade Organization (WTO). In practice, it may even be the case that globalization and multilateralism are diverging rather than reinforcing each other. It could be argued that, paradoxically, globalization has not accelerated but has actually slowed down the development of the multilateralist trading system over the last decade. An understanding of this paradox lies in the foundations of the multilateralist system, its fundamentals and assumptions, and on the challenges that the widespread adoption of liberal trade policies poses to its imagery.
This chapter is prompted by what I think is a paradox for institutionalist interpretations of international relations: why is the increasing openness and trade liberalization of developing countries not feeding into the accelerated development of the multilateral trade regime? Although the chapter is heavily inspired by the changes unfolding in Latin America, it also strives to attain a greater level of conceptual generality; it will attempt to resolve this paradox


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Happy's Pizza
|Detroit, Michigan (1994)
|Happy Asker
|Southfield, Michigan, U.S.
Number of locations
Key people
|Maher Bashi, COO
|"Eat Happy's Be Happy!"
Happy's Pizza is an American regional chain of restaurants, serving pizza, ribs, chicken, seafood, sandwiches, pasta and salad.[1][2]
The first Happy's Pizza restaurant was opened by Happy Asker in 1994 on the east side of Detroit.[2][3] From 2006 to early 2008 the chain doubled in size and reached 27 locations.[4] In 2009, Rucka Rucka Ali who would later become known for his Rap parody YouTube videos, was the voice of Happy's Pizza's mascot in a TV commercial.
Now the chain has more than 95 locations in Michigan, Illinois, Indiana, Nevada, California and Ohio.[1] The pizzerias are known for their granite counter tops, Venetian plaster on their walls and the neon signs in and outside of the building.[1][5]
Service of otherwise unserved areas[edit]
The company makes a point of opening stores and offering delivery services in areas where other pizza places will not. Happy's Pizza started with one restaurant in Detroit, and grew to a large pizza restaurant chain.
Indictment and Fraud Charges[edit]
Happy Asker and five other shareholders were indicted on counts of fraud and tax evasion. The U.S. Attorney's Office alleges Asker and the others came up with a scheme to under-report taxable income and payroll taxes from $2.1 million in wages from more than 50 Happy's Pizza locations in Michigan, Ohio, Indiana and elsewhere. They are charged with conspiracy to defraud the U.S. government, filing false income tax returns, and corrupt endeavor to obstruct IRS laws. If convicted, the defendants charged with conspiracy face up to five years in prison and a $25,000 fine. Those charged with filing false tax returns and obstruction could be sentenced to three years in prison and a $250,000 fine on each count.[6]
See also[edit]
- ^ a b c Lynch-Morin, Kathryn (January 21, 2010). "Happy's Pizza plans to open restaurant on Saginaw's West Side". The Saginaw News. Retrieved 26 February 2010.
- ^ a b Donaldson, Stan (February 4, 2010). "Happy's Pizza aims to keep customers and job seekers in good spirits". Cleveland.com (Cleveland Live, Inc). Retrieved 27 February 2010.
- ^ "Pizzerias stake claims in Flint area | MLive.com". Blog.mlive.com. 2008-02-18. Retrieved 2010-06-01.
- ^ "Happy's Pizza continues expansion drive | Operations". Pizza Marketplace. 2008-02-19. Archived from the original on February 8, 2010. Retrieved 2010-06-01.
- ^ "Happy's Pizza | Ribs - Chicken - Seafood - And More!". Happyspizza.com. Retrieved 2010-06-01.
- ^ "Reports: Happy's Pizza founder, others indicted for fraud, tax evasion". theoaklandpress.com.
- ^ [1]
External links[edit]


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Search Results for: omnichannel
January 23, 2015
4 Omnichannel Tips to Improve Customer Experience and Increase Sales
When it comes to retail selling, gone are the days of "if you build it, they will come." Customers today spend a significant amount of time researching products they want to buy and are much savvier about where, when and …More...
January 15, 2015
Mobile Huge in Omnichannel Engagement, Retailers Report at NRF
Executives from Macy's, Lowe's and The Limited said the impact of mobile on omnichannel engagement with customers has been huge and has progressed faster than expected, attendees were told at a session at the NRF Big Show this week …More...
August 31, 2015
Heightened Holiday Shopping Expectations Driving Retailer Preparations
Holiday shopping 2015 is going to look a lot like last year, only more so in terms of customer expectations for faster delivery, flexibility and options, as well as a mobile-friendly experience, retailers and industry experts told Multichannel Merchant.
Scott Cohn, …More...
August 31, 2015
Dick's Sporting Goods Sees Ecommerce Payoff in Q2
Ecommerce continues to pay off for Dick's Sporting Goods. The retailer saw ecommerce sales growth of 7.3% in the second quarter, compared to 6.3% a year ago, reflecting a growth of 24.4%.
Edward Stack, chairman and CEO of Dick's, said during …More...
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August 28, 2015
Week in Review: Chico's Plans to Sell Boston Proper
Chico's FAS has announced it is exploring strategic alternatives for Boston Proper, the direct-to-customer women's apparel retailer it acquired for $205 million just four years ago.
Chico's FAS President and CEO David Dyer confirmed the company is seeking "strategic alternatives" for …More...
August 27, 2015
Product Availability, On-Time Delivery Matter Most in Holiday Peak Shopping Season
Uncovering the latest insights into the online shopper's expectations during the holiday shopping season, a new survey by eBay Enterprise and CFI Group reveals that consumers desire multiple ordering and more shipping options; while proving that product availability and late …More...
January 8, 2015
Macy's Inc. Restructuring with Omnichannel in Mind
Macy's, Inc. today announced a series of initiatives to evolve its business model and invest in continued growth opportunities as consumers change the way they shop. Actions include a restructuring of merchandising and marketing functions at Macy's and …More...
August 26, 2015
The Bon-Ton Stores Inc. Opens State-of-the-Art Fulfillment Center
The Bon-Ton Stores, Inc., which operates Bon-Ton, Boston Store, Bergner's, Carson's, Elder-Beerman, Herberger's and Younkers stores, has announced the grand opening of its 743,000 square-foot state-of-the-art direct-to-consumer fulfillment center. The facility, which began transitioning fulfillment operations in June, …More...
August 21, 2015
Week in Review: A Mixed Bag of Retail Financials
In a week heavy with financial reports from major retailers, there were some clear winners and losers.
On the positive side of the ledger, Target reported strong sales and income and comp growth across its core categories, plus a 30% gain …More...
August 21, 2015
Target Corp. Sees Q2 Gains, Plans Supply Chain Readjustments
Target Corp. reported second quarter sales of $17.4 billion, up 2.8% from $16.9 billion in 2014. Net income was $753 million or $1.21 per share, up 221.9% from $234 million or 61 cents per share in the year-ago quarter. However, the 2014 results were impacted by the company's departure …More...
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University Club of Jacksonville
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Alclair Curve
" For larger views of any of the photos (1200 x 800) - please click on the individual images INTRODUCTION Back in February this year, iFi Audio, in association with Alclair, Music Direct and Native DSD Music ran a competition on Head-Fi to name the number of components in the their new iFi Retro (which had just been released. I put my entry in – because you just never know, right …....." --Brooko
Alclair RSM Custom In Ear Monitor
The RSM custom in ear monitor is a four-driver, three-way design with 2 woofers, 1 mid-range, and 1 tweeter. It has the power and presence to handle any stage, and the clarity and detail to enjoy while on the bus, plane or easy chair.
Thousand Sound TS842
● Thousand Sound TS842 The low range: Knowles 29689: 8mm in the original dynamic range to high range driver developed in-house Impedance: 55Ω Sensitivity: 102DB/1mw -Frequency band: 20Hz - 18kHz


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Best Of News - YIF 2012
Parole chiave
People crowd into a Chase Bank ATM kiosk to charge phones and laptops... Foto di attualitàAdulto,Bestof,Bestpix,Chiosco,Composizione orizzontale,Computer portatile,Disastro naturale,Evento catastrofico,Folla,Meteo estremo,New York - Città,Persone,Stati Uniti d'America,Tecnologia,Tecnologia mobile,Telefono,Tematiche,Tempo atmosferico,Topix,Uomini,Uragano SandyPhotographer Andrew BurtonCollection: Getty Images News 2012 Getty ImagesNEW YORK, NY - OCTOBER 31: People crowd into a Chase Bank ATM kiosk to charge phones and laptops at 40th Street and 3rd Avenue, one block north of where power has gone out, on October 31, 2012 in New York, United States. 'This is the modern campfire,' one man mentioned to another man. Businesses across the eastern seaboard are attempting to return to normal operations as clean-up from Hurricane Sandy continues. (Photo by Andrew Burton/Getty Images)


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City Makes Progress on No Child Left Behind
New York, NY —
More New York City teachers are meeting the tough federal requirements set by No Child Left Behind. A city Education Department spokesman says 87% of the city's teachers met the federal standards that require a bachelor's degree and state certification in the subject taught. That's up by 8% from last year. But by July, all teachers must satisfy these requirements and there are still subjects in which city teachers are lagging. More than 50% of the earth science teachers and about 30% of the art teachers are still considered unqualified under the federal act.


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Bosley Hair Thickening Fibers Applicator Brush
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text:
Why is everyone afraid of a csection?
It's major abdominal surgery. I've never had anything more invasive than a colposcopy before ( shudder) and the thought of being opened plus the repair, recovery, complications, are horrifying to me.
I observed a lot of them in nursing school; Awful! And I've talked to other nurses who observed as well- equally as disturbed. I saw many post-C incisions, infections, and now working in an ER, I've had more than a few Pts who come in for complications including retained tissue.
Not to mention, there's still lochia (vaginal bleeding and discharge), painful bowel movements, etc that also come with a normal vag birth.
If it has to be done, it has to be done, but I cannot for the life of me comprehend why anyone would choose a C section. And IMO there are too many done when a vag birth is possible.
I'm having a csection.
My previous vaginal delivery was horrible. However I am not oblivious to the fact this is major surgery and my recovery may actually be worse.
I am terrified of my planned c section. Only because I've heard horror stories about the spinal block. Other than that, I'm perfectly ok with it.
I can understand why most are scared of a possible c section, though. It is a major surgery and mostly people hear horror stories but not all c sections are horrible!
I wish for healthy happy babies for all of you :).
I had a csection because if I didn't I would have had a dead baby. I have always felt like less of a woman because of the way people talk about csections...it sucks. Of course, most of my parenting choices are terrible and wrong according to most women here, so who knows why this is a hot button lol.
Jenn + GI Joe (est. 2008) =
Samuel Adam 3/28/11 33 weeker
Henry James 12/04/12 termie!
I don't need acronyms to prove I'm a good mom.
Because it's major abdominal and I am afraid of having some sort of disconnect with my baby. To me, a c-section seems like such a prompt end to pregnancy, while a vaginal birth (again, to me) appears to give more closure. There are certain things I want that I know I wouldn't get with a c-section. It's just not my cup of tea...if it absolutely has to happen, then so be it, but I'd rather sit and wait around for that special day then have to have a c-section.
Our tiny LM powerhouse--Hannah *12/4/12* 36 weeker
Our unexpected surprise--Owen...*11/11/13* 37 weeker
The Quiet MEAN GIRL
Recovery is 100 times worse.
Married to my highschool sweetheart 15yrs


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AWAS to sell aircraft portfolio to Macquarie Group for $4 bln
AWAS, which is backed by Terra Firma and Canada Pension Plan Investment Board (CPPIB), has agreed to sell a portfolio of 90 aircraft to Macquarie Group Limited. The purchase price is $4 billion. The portfolio being sold comprises a fleet of 90 young, predominantly narrow-body aircraft. Dublin-based AWAS, one of the biggest aircraft lessors, is 75 percent owned by Terra Firma and 25 percent by CPPIB. Goldman Sachs and Deutsche Bank acted as financial advisors to AWAS.


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|December 26th, 2009, 06:10 AM
|#1 (permalink)
Senior Member
Join Date: Jan 2008
Location: Kent, UK
Posts: 608
Peavey 6505 Plus 112 Combo. Any opinions/experiences?
I'm thinking about getting this. Been wanting something to get more high gain tones with. (I've got a Classic 30 which is great for cleans and breakup)
My options were:
Peavey 6505 Plus 112 Combo:
Pros: Lots of gain (the kind I want too), Nice price
Cons: 1x12 sheffield speaker
Krank Rev Jr
Pros: Lots of gain (the kind I want too)
Cons: Where the fuck are you supposed to buy one in the UK? The only Krank Jr (not even the Rev) I can find here is the £699 pre-owned.
Tiny Terror Head with a PC112
Pros: Decent sound, just about the right price
Cons: No effects loop, not quite the sound I want.
Anyway, what do you guys think of the 6505+ Combo? I gather that its not going to sound huge through a single 12.
Thanks for any advice in advance.
|December 26th, 2009, 06:21 AM
|#2 (permalink)
Im guybrush threepwood
Join Date: Jun 2004
Location: Bristol, United Kingdom
Posts: 5,235
Best clip i've ever heard through a 5150 combo. This is a V30 swap mind, but damn thats a guitar sound. A chap called Disconnekt did it on these forums years ago, he still logs in but hasnt posted for well over a year now.
Last edited by kev : December 26th, 2009 at 06:24 AM.
|December 26th, 2009, 06:32 AM
|#3 (permalink)
Senior Member
Join Date: Mar 2007
Location: Fife, Scotland
Posts: 4,970
Yeah Krank's have totally disappeared in the UK man. Even Thomann don't seem to have the Rev Jr anymore. Sucks.
5150/6505 of any kind will come highly recommended by anyone here, it's basically the standard metal amp for recording.
Last edited by Trevoire520 : January 9th, 2011 at 10:13 PM.
|December 27th, 2009, 07:56 AM
|#5 (permalink)
Senior Member
Join Date: Jan 2008
Location: Kent, UK
Posts: 608
Thanks guys!
After doing more research it seems to me to be abit of a no-brainer of a choice. But as usual nobody has them in fucking stock. (the 6505+ 112 combo) Anybody seen a UK site that do have them?
|December 27th, 2009, 09:23 AM
|#6 (permalink)
Senior Member
Join Date: Oct 2007
Location: Columbus GA
Posts: 1,008
|December 27th, 2009, 10:59 AM
|#7 (permalink)
I'm not yelling!
Join Date: Mar 2009
Location: San Antonio, TX
Posts: 73
This really depends on what other gear you have and what you expect to use the amp for. You said high gain tones and you're already aware that by itself it's not going to compete with a 4x12, but if you're looking for a combination of practice amp and head, the 112 form factor is pretty hotsauce. As far as tones go, the 5150 series in general are the de facto metal amps. I've owned or loaned all three editions over the years and there are some big differences, but mostly small ones. Disregarding the EVH 5150 Mark III since it doesn't come in a combo to my knowledge, the main striking difference between the Mark I (6505) and Mark II (6505+) is the preamp tube/channel setup. The Mk II has one more of the preamp tubes devoted to the green ("rhythm" or clean/crunch) channel than the Mk I due to having a full set of independent channel controls, including resonance and presence. Obviously if you need to footswitch channels at All (or you would like at least a workable second channel you don't have to redial in every time you switch), independent channel EQ is pretty damn huge. If you don't, or you don't really care what your other channel sounds like or if one even exists, not much use for the extra knobs and tube setup. However, because of this and the changes Eddie incorporated with the second amp, the Mk II is voiced a little differently than the original, mostly with respect to the midrange; the original is pretty ugly in the mids (front-panel "mid" knob) and it's fairly standard to scoop them heavily On the amp for tracking, whereas with the Mk II, although it's voiced more toward the mids, it's usually a bad plan to scoop them out On the amp, as it makes their tone suck balls. The Mk II also, of course, handles cabs and speaker types differently as a result of the varied voicing and slightly different preamp gain structure, but I've had excellent success with getting a Great sound even in shitty venues through 75's, Sheffield 1200's, V30's and even Carvin VL12's on it.
A lot of people think the Mk II/6505+ is a shitty substitute for the Mk I/6505 but honestly, it just depends on everything else you're using it with. If you try to drop it in as a replacement for your workhorse 5150 from 1995 and set the knobs about the same, yes, it will blow some serious goats. If you approach it as its own amp, you can coax some monster tones out of it. That part's up to you.
A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects. - Robert A. Heinlein
|December 27th, 2009, 01:41 PM
|#8 (permalink)
Space Meat!
Join Date: Mar 2002
Location: California
Posts: 5,472
Made in China. Haven't used it, but all other amps in the Peavey 5150/6505 series are made in USA.
Kazrog LLC - Recabinet
|December 27th, 2009, 01:57 PM
|#9 (permalink)
Im guybrush threepwood
Join Date: Jun 2004
Location: Bristol, United Kingdom
Posts: 5,235
|Thread Tools


text:
Just a cute pic of my kids!!
7 | 3 | 2
~Don't look back. You're not going that way.~
What a neat thing to do, to take pics of them together same time every year!
They both look adorable! Your son looks like a proud big brother!
Jess + Jim = Joshua 12-2-11 Emma 4-9-13 #3 Lucas 4-3-15
Chrlyslove - Thank you! DS is very much trying to discipline her. I let him when she gets a hold of something she shouldn't, but I make sure to tell him to do it nicely. Like this morning, he had a paper plane and he threw it and she grabbed it. He freaked out and yelled "NO" and took it from her a little rough. She sobbed, like he just kicked her puppy lol. I told him it's ok to take things that she shouldn't have, but do it nicely.
7 | 3 | 2
Mom of 3 (DD 8, DD 5, DS 3)
Co GO Dec 2011
I love it!!!! Amazing what a difference a year makes. :)
Angee - Mommy through Adoption
Grace (5/4/10) and Joseph (12/4/11)


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Eddie "Truck" Gordon vs Antonio "Cara de Sapato" Carlos Jr.
UFC Fight Night 70 - Machida vs Romero watch video >>
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UFC on Fox 15 - Rockhold vs. Machida
UFC Fight Pass Early Prelims
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Everything I have done, my whole life, was perfectly timed so that I would be in the right place at the right time to catch this moment... ;) watch video >>
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I (Jon Fitch) got my truck lifted and painted before UFC 127 PENN vs. FITCH watch video >>
Eddie Bravo and I were walking home to our hotel from some late night Chinese food in San Francisco when I truck drove up with a clear box in the back filled with strippers dancing. Pretty fucking k watch video >>


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Nostalgic for Nursery Pudding
Indulging a childhood affection for warm, comforting, supercalifragilisticexpialidelicious desserts
Whether you call them "Winnie-the-Pooh desserts," as I do, "nursery desserts" or simply "comfort food," soft and creamy puddings call out to the kid in all of us.
When I was very young, it was their colorful names—Eton Mess, Apple Hat, Syllabub, Roly-poly, Flummery and Treacle tart—that piqued my imagination each time I stumbled across them in a storybook. My Anglophile mother was not an avid cook, but she read incessantly—both to herself and out loud to her children. My brother and I knew Winnie, Eeyore and Piglet as well as we knew one another; and when not frolicking with them, we spent our time hobnobbing with Tom Brown and Mary Poppins. Foggy, faraway, rice-pudding-ridden London called out to me. What was I doing in a glass house in relentlessly sunny southern California?
My father grilled—and the family ate—steak, shrimp and hamburgers on the patio all year long. Despite my dreams of exotic-sounding English sweets, dessert was equally American: ice cream—in the form of Eskimo Pies, Good Humor bars or Fudgsicles—or watermelon. Still, I desperately wanted to eat like Christopher Robin and eventually convinced my mother to try her hand at rice pudding. It was love at first bite. Though she never made it again, after a bit of practice I learned how, and would hurry home from school to make it myself whenever I was in need of culinary TLC.
For college I headed east, where the weather called for wool sweaters, hot soup and, of course, Winnie-the-Pooh desserts. There, I continued my affair with rice puddings, exploring variations like Spanish arroz con leche, Indian kheer and khao niao sang khaya—a sticky rice and coconut custard that's popular in Thailand. I also tried my hand at the more complicated riz a l'imperatrice from France—deliciously studded with nut and fruit goodies—as well as its Chinese counterpart, eight-treasure rice pudding. The version that was my favorite after four years of intense experimentation, and that remains my go-to recipe, is another French one: a 19th-century cuisine de grand-mère confection made in a caramel-lined mold and inverted in the manner of a crème caramel. I add ginger to the glistening gold-and-white delight, but if you prefer, you can substitute the more traditional raisins, lemon zest, vanilla and cinnamon.
When school was over, I began branching out. I was on my way to becoming a good cook—and curious. Eager to expand my repertoire, I tried reproducing the desserts I encountered and loved in restaurants. In the late 1970s, a divine bread pudding—moist, creamy and dense with cognac-soaked fruit—from Boston's Dodin-Bouffant rekindled my interest in nursery desserts.
After some trial and error, I came up with a recipe that I still rush to make the minute fall arrives. It's quintessential comfort food, but—enhanced with liquor and a passed pitcher of crème anglaise—it is also an ideal finale to even the most elegant repast.
With that triumph under my belt, I found the confidence to try more sophisticated variations. The Queen's Pudding—scrumptious, jammy, topped with meringue and baked quickly until golden—is one standout. Though comprised of little more than milk, eggs, sugar, leftover bread and a bit of jam, it holds its own as easily at a silver-and-crystal-laden gala as in the kitchen on Sunday night.
The Queen's Pudding was created at Buckingham Palace during Victoria's reign, but its antecedents are medieval. Friends of mine who own a 16th-century manor house in Devon swear by the dish—in fact, I ate it for the first time many years ago while staying with them. And it seems I was in good company: Charles II also spent a night at Cory Manor on his way back to London to be "restored." Perhaps he too sampled an early version of this delectable creation.
It is unlikely, however, that Charles II tasted sticky toffee pudding.
While the warm, gooey dish has become a standard, it's a relative newcomer, not created—or at least not widely known—until the 20th century. Still, in "Arabella Boxer's Book of English Food," the influential British food writer calls toffee pudding (a similar, if less sticky, confection) "the best of all the hot, rich English puddings, perfect for a weekend lunch party on a winter day."
I first tasted it in the late '90s while traversing Scotland by rail. All the edibles on the Royal Scotsman were superb, but that pudding remains front and center in my mind to this day. The combination of chewy, slightly burnt caramel sauce over a super-moist cake, flavored with a mysterious mélange of coffee, vanilla and chopped dates jolted me out of the hypnotic daze of train travel. The very day I arrived back in New York, I scurried out to purchase cookbooks that contained recipes for the dessert; and by the next evening, I had tried three. The one I liked best and have adapted here came from "Delia Smith's Christmas."
Any of these winter puddings is ideal for the woolly-scarf-and-ear-muffs weather that's coming our way. So get cooking—and be sure to make extra. These dishes are classics for a good reason. And as we all know, the proof of the pudding is in the eating.
Bread Pudding With Brandy-Soaked Fruit and Crème Anglaise
ACTIVE TIME: 30 minutes
TOTAL TIME: 1-1½ hours
1/2 pound white bread, crusts removed and cut to ¼ inch slices
Unsalted butter to butter the bread
2 cups raisins
1 cup chopped prunes, dried apricots, dried figs or a mixture
3/4 cup brandy, warmed
1/8 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
2 cups plus 2 tablespoons whole milk
1 vanilla bean, split and scraped
3 eggs
2 egg yolks
1/2 cup plus 1 tablespoon sugar
Pinch of salt
1. Preheat broiler. Butter bread slices on one side and cut each in half from corner to corner. In a medium bowl, combine raisins, dried fruit, warmed brandy, cinnamon and nutmeg. Set fruit aside to soak.
2. Arrange bread on baking sheet, butter-side up, and place under broiler. Broil until golden. Line bottom of a 13-inch oval baking dish with bread, toasted-side up, in overlapping slices.
3. In a medium saucepan, combine milk and scraped vanilla bean and bring mixture to a simmer. In a separate bowl, beat together eggs, yolks, sugar and salt. Very slowly add hot milk to egg mixture, stirring constantly. Strain dried fruit from brandy and add strained liquid to the custard.
4. Pour the hot custard base into baking dish so it covers the bread. Place plastic wrap over the bread slices and press down using a small plate weighted with tin cans dried beans. Let sit 30 minutes.
5. Heat oven to 375 degrees. Uncover baking dish and tuck soaked fruit in between bread slices. Bake until set, 20-30 minutes.
6. Let cool at least 15 minutes before serving. Serve hot, warm or at room temperature along with brandy crème anglaise.
Brandy Crème Anglaise
MAKES: 2-2/3 cups
2 cups whole milk
2/3 cup sugar
Pinch of salt
6 egg yolks
1 teaspoon vanilla extract
2 tablespoons brandy
1. In a medium saucepan, combine milk, sugar and salt. Bring to a simmer.
2. In a medium bowl, whisk egg yolks. Very slowly whisk hot milk into yolks. Pour mixture back into saucepan and cook over medium heat, stirring constantly with a wooden spoon. Do not let it boil.
3. When mixture has thickened enough to coat back of spoon, remove saucepan from heat and strain sauce into a bowl. Once cooled, stir in vanilla and brandy and refrigerate until ready to serve.
The Queen's Pudding
ACTIVE TIME: 20 minutes
COOKING TIME: 1½ hours
8 ounces stale white bread, in 1/2-inch cubes
1/2 cup sugar
4 cups whole milk
Pinch of salt
6 tablespoons unsalted butter, plus extra for dish
Grated zest of 2 lemons
8 egg yolks
1/4 cup strawberry jam
4 egg whites at room temperature
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1 cup plus 1 teaspoon sugar
1. Butter a 6-8 cup baking dish. Sprinkle bread over bottom.
2. In a saucepan, combine sugar, milk, salt, butter and zest. Bring to a boil, then turn off heat, cover and steep at least 30 minutes. Beat egg yolks in a small bowl, then stir them into the lukewarm milk.
3. Pour milk mixture over bread, pressing down with a spoon so bread is fully submerged. Let soak at least 20 minutes or up to 2 hours.
4. Heat oven to 350 degrees. Bring kettle of water to boil. Set baking dish inside a larger pan on middle rack of oven. Pour boiling water into pan so it is halfway up sides of baking dish. Bake until lightly set, about 25 minutes. Remove from oven.
5. In a small saucepan, warm jam until pourable. Drizzle jam into baking dish and spread over baked bread custard.
6.Make meringue: With whisk attachment of electric mixer or by hand, beat egg whites until frothy. Add lemon juice and vanilla and slowly increase speed. When whites are opaque, gradually add 1 cup sugar. Continue beating until stiff peaks form. Dollop meringue over jam so entire surface is covered. Sprinkle with remaining sugar.
7. Bake until meringue is crisp and lightly browned, about 20 minutes. Serve warm with heavy cream or cold with fresh berries.
Sticky Toffee Pudding
TOTAL TIME: 45 minutes
MAKES: 8 puddings
2 cups chopped dates
1 teaspoon vanilla extract
2 teaspoons coffee extract (or instant espresso dissolved in boiling water)
3/4 teaspoon baking soda
6 tablespoons unsalted butter, room temperature
1/2 cup plus 3 tablespoons sugar
2 room temperature eggs
1¼ cups flour
1¼ teaspoons baking powder
1/4 teaspoon salt
14 tablespoons dark brown sugar
2 tablespoons unsalted butter
Pinch of salt
6 tablespoons heavy cream
1/4 cup chopped toasted walnuts or almonds
1. Heat oven to 350. Grease 8 (6-ounce) ramekins. Place dates in bowl and cover with boiling water. Stir in vanilla, coffee and baking soda and set aside.
2. Using an electric mixer, cream butter and sugar. Add eggs, one at a time. Beat until fluffy.
3. In a large bowl, sift together flour, baking powder and salt.
Fold half the flour mixture into butter and egg batter, then fold in half reserved date mixture. Repeat with remaining flour and dates, stirring gently until combined. The batter will be very wet.
4. Divide batter among ramekins. Place on baking sheet in middle of oven and bake for 20 minutes.
5. While puddings cook, make the sauce: Combine brown sugar, unsalted butter, salt and heavy cream in a saucepan. Bring to a simmer over medium heat, stirring constantly for 2 minutes. Make sure sugar has dissolved, then set aside.
6. Remove ramekins from oven and cool 5 minutes. Run a small knife around each one to loosen it, then invert onto a shallow baking dish large enough to hold all 8 puddings.
7. When ready to serve, preheat broiler to high and pour sauce (reheated, if necessary) over puddings. Broil puddings, with tops about 5 inches from the heat, until tops are brown and crunchy and sauce is bubbling. (Do not let them burn.) Sprinkle with toasted nuts and spoon any extra sauce over top. Serve hot with heavy cream or vanilla ice cream.
Caramelized Ginger Rice Pudding
ACTIVE TIME: 40 minutes
COOKING TIME: 1-1½ hours
1 cup plus 1/3 cup sugar
3½ cups whole milk
1½ cups plus 1/2 cup heavy cream
1/4 teaspoon (scant) salt
2-inch piece of cinnamon stick
Finely grated zest of 1 large lemon
2 inches of fresh ginger, peeled and cut into 4 (1/2-inch) rounds
3/4 cup long-grain white rice, washed in cold water
3 eggs separated, at room temperature
2 teaspoons vanilla extract
1/3 cup finely diced candied ginger with sugar rinsed off and dried
1. Make caramel: Combine 1/3 cup sugar and 1/2 cup water in small saucepan over medium heat. Stir until sugar dissolves. When caramel has turned a deep honey color, remove pan from heat. Pour caramel into a bundt pan or pudding mold and cool 1-2 minutes or until thick enough to coat sides of mold. Tilt mold so sides are fully covered in caramel. Set aside.
2. Heat oven to 350. Place milk, ½ cup cream, salt, remaining sugar, cinnamon, zest and fresh ginger in a medium saucepan. Bring to a boil, then reduce heat and simmer 2 minutes. Add rice and simmer, stirring frequently until soft, about 20 minutes. Remove from heat; cool until lukewarm. Discard ginger and cinnamon.
3. In a small bowl, beat egg yolks and vanilla. Add to rice mixture with candied ginger. Bring a kettle of water to a boil.
4. In a large bowl, whisk egg whites until soft peaks form. Stir 1/4 of beaten whites into rice mixture, then gradually fold in the rest.
5. Spoon rice mixture into caramel-lined mold. Set mold in a large baking dish on the middle rack of oven. Pour boiling water into dish so it comes halfway up side of the mold. Bake until pudding is set, 1-1½ hours.
6. Remove mold from oven and let cool. After 1 hour, invert pudding onto a serving plate, tapping sides to help it release. Serve with remaining 1½ cups cream, whipped.
Corrections & Amplifications
The Queen's Pudding calls for ½ cup of sugar to be used in the custard. An earlier version of this article incorrectly called for 1 cup of sugar in step two of the recipe.


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A. No.
Q. Can prerequisites be waived?
Q. Can I be admitted to the program while still completing prerequisites for my undergraduate degree?
A. Students are only permitted to have 2 prerequisite courses in progress at the time of application. All prerequisite requirements must be completed and verified before matriculation by submission of … Continue reading →
Q. What are my chances of getting into the program?
A. Your chances of getting into the program are influenced by the characteristics of the applicant pool and include factors such as GPA, references, interview performance and number of applicants.
Q. When will interviews begin?
A. For the class beginning in July, 2016, early interviews will begin in November 2015.
Q. If I meet the minimum requirements, will I be invited for an interview?
A. Whether you are invited for an interview depends on the make-up of the applicant pool. The most qualified candidates will be invited for an interview. Meeting the minimum requirements does … Continue reading →
Q. How do I apply to the program?
A. Applications for the class matriculating in July, 2014 will be taken through CASPA, a central applications agency for physician assistant programs. An application package is found on the Admissions page.
Q. Are there preferences in the selection process?
A. The following are preferences and not prerequisites: A background in a health-related field Community service West Virginia residency West Liberty University grad
Q. Is the GRE or MCAT required to apply to the program?
A. The GRE or MCAT is not required to apply to the program. Screening exams in English Composition and Medical Terminology will be administered during the interview process.
Q. What GPA must I have to apply to the program?
A. To apply to the program, one must have a 3.0 GPA overall and a 3.0 GPA in the Sciences.


text:
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For his first season and a half as Maryland's offensive coordinator, James Franklin remained perched in the press box on game days. He called plays from the coaches' booth, a disembodied voice on a headset to players rather than the animated guy they see in practice all week.
"Just that emotion on the sideline, I missed that, and I feel like we need that sometimes," Franklin said.
So Franklin made a change, moving down to the field to handle his duties for the Terrapins (2-8, 1-5 ACC). And initially, it couldn't have gone worse.
His first game on the sideline was at Duke, when the Terps lost in monsoonlike conditions. Franklin had informed the offense he would be at field level, but what he didn't anticipate was an inability to take legible notes because of lousy weather.
But players felt there was a difference, so Franklin has remained downstairs the past two weeks.
"After [the Duke game's] bad experience and the weather being so bad and how the game turned out, I said, 'Maybe I'll go back up to the booth,' " Franklin said. "But a bunch of guys came up to me and said, 'We'd like to have you back down on the sideline again.' That kind of got me over the hump."
Coach Ralph Friedgen's extensive history included calling plays from the booth and the field. The obvious advantage to sitting several stories up is the ability to see the entire field without needing another assistant to relay information.
Yet down on the field, a play caller can have a firm grasp of how players react to situations and has the potential to lend a calming influence to an inexperienced outfit.
"I think that helps a young team, the fact that you're down there and involved with everything," Friedgen said. "Tom [Brattan] will take the line, and Lee [Hull] may take the receivers. James is there to talk to everybody. From that aspect, I think it's a good idea."
A young quarterback only amplifies the need to improve the connection between coordinator and the rest of the offense. Sophomore Jamarr Robinson made his first career start in Saturday's 36-9 loss to Virginia Tech and will start again in place of Chris Turner this week against at Florida State.
But the quarterback isn't the only player who benefits. With direct access to Franklin, the rest of the offense can be certain of what the coordinator wants.
"It makes [it] a lot nicer in timeouts, especially when you have the offense all up and he come out there and figures out what we want to do and give a couple points of emphasis because he knows the offense and inside and out," fullback Cory Jackson said. "I think there's a couple advantages for sure, mostly just the communication."
Franklin said he started off on the field when he became a coordinator at Kansas State, in large part because he always had coached from the sideline. Eventually, though, he decided it would be better to sit in the booth, and that carried over to his stint at Maryland.
But back on the field, Franklin has tried to create at least some of the separation that sitting upstairs provides. He said he stands at the other end of the field and calls plays away from the sideline hubbub. Then he meets with the offense once it comes off the field.
In some ways, it's business as usual, and Friedgen said there is no influence on him with Franklin operating outside the coaches' booth. But that doesn't mean it isn't a helpful switch for the Terps.


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I'm going to be in Ottawa this week doing a presentation on web accessibility, so I'm taking advantage of my being there and declaring a Coffee and Code event for this Thursday, June 18th at the Bridgehead Cafe at 109 Bank Street (at the corner of Bank and Albert). It'll run from 12:00 noon to 5 p.m..
I will be joined by my fellow Microsoft evangelists from the area, the guys I like to refer to as "Les Bons Gars":
Come on and down and join us at the Bridgehead for some coffee, food and conversation! We'll be there to answer questions, hear your comments, show you what we're working on and even hook you up with a copy of the Windows 7 Release Candidate.
This would be a good time for you Ottawa-area Developers and IT Pros to come and give us your suggestions for the upcoming TechDays 2009 cross-Canada conference, a two-day deep-dive conference covering what you can do with Microsoft Tools and Technologies. TechDays will stop at Ottawa on December 9th and 10th, and we're picking out our topics and speakers. Come by Ottawa Coffee and Code this Thursday and let us know what you'd like to see and if you'd like to present at TechDays 2009!
(Creative Commons photo of the Peace Tower at Night taken by the Poissant Family.)
Can I post my questions but Twiter or email?
Kanata is really the technology hub in Ottawa. Please arrange some similar programs in Kanata. This will make it easier for development community in this area to participate in the event.