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Streaming today's top alternative music & more
Your one-stop source for local innovation news
I'd click that
News & more from the state's leading resource
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No fight ?
posted at 2/28/2013 8:52 PM EST
How many Bruins'games without a fight ??
In facts, not only there's no fight, but no bodycheck....this team is not hitting anymore.
It's not that I want a fight every game, but more physical plays are needed ! There's no spark, the home crowd is sleeping, and no inspiration that could set the tone....
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Re: No fight ?
posted at 2/28/2013 8:57 PM EST
Last five games: 0 fights, 4 wins.
Sorry they didn't win all five. Maybe if there was a fight it would have been a clean five game streak.
posted at 2/28/2013 9:21 PM EST
First clean hit by ST created a chance to score....
posted at 2/28/2013 9:26 PM EST
In response to Remi72's comment:
posted at 2/28/2013 9:48 PM EST
It's like saying it's better to be passive than to be active, man !
posted at 2/28/2013 9:51 PM EST
I love fighting in hockey, but not as much as I love when the B's win.
posted at 2/28/2013 10:00 PM EST
That's OK now they won. But don't tell me that the B's would not be more dominant if they were more combatives!
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First game back from a road trip usually ends in a loss. They won!
The faithful are never happy.
It's human nature, people want to be s--ked and bl-wn at the same time. Sorry, folks, but that is physically impossible!.
posted at 2/28/2013 10:05 PM EST
In response to Wheatskins's comment:
posted at 2/28/2013 10:07 PM EST
Victory is objecctive.
Let's stay objective here.
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posted at 3/1/2013 12:39 AM EST
posted at 3/1/2013 7:18 AM EST
In response to xdrive's comment:
I agree with your post and I called weei to say the same thing recently, its hard to find faults with the Bruins and hard to argue with their record but I do think they could be more physical and a little nastier cuz I think it might make games that are real tight a little less tight and give them some easier victories
posted at 3/1/2013 7:38 AM EST
You want them to change the way they are playing so their wins are...easier.
Wins are wins.
Jesus Christ this is one of the stupidest threads we've had in a long time.
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posted at 3/1/2013 8:55 AM EST
In response to Not-A-Shot's comment:
Of course you called WEEI to say this. People who listen to WEEI would think this.
2 reasons this thread exists.
1. Posters will find anything! That's anything to complain about.
2. How dumb is this thread if u have 5 of the 9 posts on it ?
posted at 3/1/2013 9:22 AM EST
posted at 3/1/2013 9:23 AM EST
In response to LoyalBlackNGold's comment:
What first time posting on BDC?
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posted at 3/1/2013 9:25 AM EST
Makes me wonder if Thornton is not cleared to fight. He hasn't engaged at all since the beat-down. I doubt it's him being timid, more likely he needs to let his knoggin heal some more.
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posted at 3/1/2013 9:29 AM EST
I think it's the other teams in the league that aren't allowing the B's to get rough & tough, because they all know that's where they're no match for the B's. Even Chris Neil wouldn't mess around last night & he was challenged more than once. Seems like NOBODY wants a piece of McQuaid at all. And all the talk about Smith vs Horton? Smith wouldn't go with him either. I said this in another thread as long as their intensity picks up when it's needed. I thought the B's (pp excluded of course) played well. Rask looks like he's getting stronger every game, Lucic is averaging almost 6 hits a game. Their PK is awesome & they're winning without putting in the extra gear. No complaints here!
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posted at 3/1/2013 9:49 AM EST
Shows that "no fights" is OK. So why continue to play Thornton, he of lesser skills? Still see the lesser capable Seidenberg as he was beaten by 15 yards on what should have been a great stonewall by Rask, except for the fumbling of the puck by Chara and Kreji. Actually Rask made the first two saves, then the defensive team blew it. Bourque makes a great save at the blue line, then shows his AHL mindset by giving away instead of making a solid pass. Once again ' no thinking cap" just AHL reaction move. Once again a team, with less than their top players, takes the Bruins down to the wire with bigger, faster, younger AHL players. Hamilton's inexperience is evident, but he still skates and plays better than his more experienced and fading partners. Can anyone explain why Thornton was on the ice with less than 3 minutes to play ?
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posted at 3/1/2013 9:54 AM EST
I think the other teams are more passive because they now know that being on the PP against the B's is no real advantage. It's no longer worth it to bait the Bruins into taking a penalty.
I also think Thornton is not cleared to fight.
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posted at 3/1/2013 10:27 AM EST
31 games in 53 days - the Playoffs have effectively started, the games are tight (and amazing, end-to-end). There is no time to fight - and obviously less inclination. I mean, someone could stage a fight, but what would be the point of that? The players are not lacking for incentive nor purpose. And the fans are certainly not lacking for entertainment value (except those who are entertained by staged fights)
Besides, no one's fighting that much (I think the Oilers have had two in total! )
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posted at 3/1/2013 11:10 AM EST
B's outhit the Sens 30-15 last night so the physicality is still there. As for fights, if they keep winning I could care less how many times the likes of ST drops the mitts.
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posted at 3/1/2013 12:34 PM EST
If ST was in the stands and a hockey player was dressed maybe we would have more blowout wins. This is the toughest team in hockey whether ST is playing or not. His value is at an all time low. I never thought it was high to start.
They could stand to hit more but they are winning. as long as they get 2 pts who cares if there is a fight. If its a hockey fight great. If its a clown fight you want go watch WWE.
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Yah. I want to see some fights, too. I want to see blood. I want to see unmentionable violence. For at least one game they should club the opposing team with their sticks, kick them in the face with skate blades and slaughter some women and children who are fans of the opposition.
They would be the most feared team in the league. They would have a lot of space on the ice because other teams wouldn't even show up. Fans wouldn't even show up because they wold fear for their lives.
I thnk the suspensions, fines and jail time would be worth it. maybe they might be a good team if they did all that.
OK. I got carried away, but I'd like to see at least one eye get gouged out. Is that too much to ask?
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posted at 3/1/2013 1:07 PM EST
You should only fight when there's a reason to. When Cook got off the ice alive after levelling Savard I was out of my mind irate. There's your reason to fight. But these last six games, I have not seen any major liberties be taken against the Bruins. Outside of a staged skating clown fight, what reason can you think of lately that a Bruin should have dropped the gloves for?
A team shouldn't be fighting purely for the sake of fighting, especially when they can win without it. I'd be more ticked if a Bruin, like Lucic or McQuaid, got into a scrap for no discernable reason and busted a hand.
Only scrap when you have to.


text:
Here's the recent Google-related geonews.
From official sources:
From other sources:
Here's the geonews in batch mode, covering a bit more than a week (exception made of a few minor geonews I forgot to mention in our last 'batch mode' edition).
On the open source / data front:
On the Google front:
On the Microsoft front:
In the miscellaneous category:
In the maps category:

subset: commoncrawl


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I highly recommend eating here and throwing your diet out the window. Fried flounder. num num num.
Great Gyros! – Cajun Greek has the best gyros in galveston! Their menu consists of a fried seafood, gumbo, and gyros among other things. I'm not really into fried food, but you can't go wrong with the gyros. The service lacks when it gets crowded.
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Street/Downtown Properties
Broadway Properties
Science Hill Properties
Park/Edgewood Properties
Student Properties
The Loew's Poli -
262 College Street
One of New Haven's landmark buildings, located in the heart of the College and Chapel district. Convenient to the central campus, Medical School, and Art & Architecture building. Two newly-renovated two-bedroom apartments.
< Back to the property listings
To submit an application or for more information on this property, please visit www.elmcampus.com, or email email@example.com or call (203) 776-4466.


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Bellevue's was ranked the ninth top public school in the country --- and the number one high school in the state --- according to U.S.News and World Report magazine's Best High School's list.
Three of four of , including Bellevue, Newport and Interlake were ranked in the top 200 of the nation, according to the magazine's methodology.
The rankings are based on the student data from the 2009-10 school year, and the magazine based the rankings on an index that included performance on the state High School Proficiency Exam (which replaced the Washington Assessment of Student Learning that year) and the Advanced Placement exams.
Among the criteria for ranking included test performance by black and Hispanic students and by student who take free and reduced lunch.
According to the methodology, had a "college readiness" index of 100. The school is a magnet school for sixth through 12th graders, where students are admitted by lottery.
Sammamish did not get a ranking, and Big Picture High School was not yet in existence in 2009-10 school year.
Bellevue schools are often nationally recognized for its achievement, including last year, when as among the top 500 schools in America, and the . U.S.News and World report published its rankings in 2007, 2008 and 2009.
Bellevue Patch Archive
U.S.News and World Report's list of Bellevue's public school rankings are here.
State Rank
Students / Teachers
College Readiness
(Avg. Proficiency)Reading
(Avg. Proficiency) #1
20:1 Near WA Avg
530 Students
26 Teachers
100.0 Above WA Avg
100% Tested (AP®)
100% Passed (AP®)
3.5 Above WA Avg
88% Proficient
12% Not Proficient
3.9 Above WA Avg
99% Proficient
1% Not Proficient#3
22:1 Near WA Avg
1,690 Students
77 Teachers
73.5 Above WA Avg
84% Tested (AP®)
70% Passed (AP®)
3.2 Above WA Avg
76% Proficient
24% Not Proficient
3.7 Above WA Avg
95% Proficient
5% Not Proficient#4
23:1 Larger than WA Avg
1,330 Students
59 Teachers
71.0 Above WA Avg
88% Tested (AP®)
65% Passed (AP®)
3.0 Above WA Avg
75% Proficient
25% Not Proficient
3.6 Above WA Avg
91% Proficient
9% Not Proficient#5
21:1 Near WA Avg
1,390 Students
66 Teachers
60.5 Above WA Avg
71% Tested (AP®)
57% Passed (AP®)
2.9 Above WA Avg
67% Proficient
33% Not Proficient
3.5 Above WA Avg
89% Proficient
11% Not ProficientRobinswood Middle And High School
*school is now closed9:1 Smaller than WA Avg
189 Students
22 TeachersN/A N/A
N/A Tested (N/A)
N/A Passed (N/A)1.4 Below WA Avg
4% Proficient
96% Not Proficient2.9 Near WA Avg
73% Proficient
27% Not Proficient—
20:1 Near WA Avg
971 Students
49 Teachers
51.3 Above WA Avg
76% Tested (AP®)
43% Passed (AP®)
2.4 Above WA Avg
44% Proficient
56% Not Proficient
3.2 Near WA Avg
78% Proficient
22% Not Proficient
-- Information from U.S.News and World Report
On the Web
U.S.News and World Report's Best High Schools Ranking
U.S.News and World Report's Best High Schools Ranking for Washington
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text:
Wild ride: From small production to the Oscars, Quvenzhane Wallis
Other Slideshows
- Artists perform at 2nd annual Outnumber Hunger Live!
- Photos: South Korea ferry capsizes, hundreds missing
- Mackie Shilstone: 5 foods to curb appetite
- Carnival Dream becomes N.O.'s largest cruise ship
- PHOTOS: 'Blood Moon' shines high above South Texas
- Mackie: The five best foods for your heart


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Universal Cable Productions has signed exclusive development deals with Steve Carell's Carousel Television and Jessica Biel's Iron Ocean Productions. Both companies already are developing projects with the studio. Carousel has a an untitled drama about the onset of Hollywood's golden age, focusing on actual Hollywood events and characters dating back 100 years. Iron Ocean is working on two projects. Pop Culture — written by Melissa Hilfers and executive produced by Royal Pains' Michael Rauch, who is under an overall deal at UCP – centers on a bachelor living the high life in NYC who has a sudden change of heart after babysitting his nephew. He hires an aspiring actress to play his wife, and things get complicated when he finds himself falling for her. Moguls, penned by Geoff Moore & David Posmentier, is a half-hour workplace comedy about the eccentric twentysomethings employed at a family-owned Colorado ski resort whose way of life is challenged when the mountain is purchased by a corporate behemoth.
Related: Tom Lieber Departs Universal Cable Prods, Joins 'Dominion' As Producer Read More »


text: Spend a weekend at Grove River Ranch Equestrian Center, a scenic 153-acre equestrian center northeast of Atlanta in Gillsville featuring both indoor and outdoor arenas, stables, and horseback and hiking trails. Bring your horse or book lessons on one of theirs. Offering campgrounds with hookups , rental cabin on the river, bunk house lodging, primitive tent camping, and a group camp area on the river, the center offers you the perfect place to lay your head during your weekend getaway.


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Consumer Watchdog Agency Takes on Mortgage Servicers
The mortgage settlement agreement is just the first step in reforming the mortgage finance industry.
Imagine every bad customer service experience you've ever had—unanswered calls, slow responses, a veritable army of representatives to weave through. Now, multiply that by millions of consumers and you'll start to get a picture of how bad some aspects of the mortgage servicing industry were during the height of the housing crisis.
Now the government's consumer watchdog agency plans to make sure consumers aren't trampled again by big banks and their servicers, proposing a set of new rules to govern the way lenders treat borrowers who fall behind on their mortgage payments.
"This industry has never had a requirement, or a strong incentive, to meet the needs of consumers," Consumer Financial Protection Bureau Director Richard Cordray said in a speech Tuesday. "Even before the crisis, there were already problems with bad practices and sloppy recordkeeping."
Borrowers got a first glimpse of the proposed borrower "bill of rights" Tuesday, which is designed to help protect consumers from abuses by mortgage servicers, the entities responsible for collecting payments on the behalf of the owner of the loan.
According to the CFPB, the new rules will tackle the lack of transparency and accountability in mortgage servicing, both of which are blamed for shady foreclosure practices and countless headaches among borrowers looking for answers.
"The mortgage servicing rules we are considering reflect two basic, common sense standards—no surprises and no runarounds," Cordray said. "They would apply to all mortgage servicers regardless of how they are organized, including banks, thrifts, credit unions, and nonbank servicers."
[Read: Rising Rents, Interest Rates Could Push More Americans to Buy Homes.]
Among the rules proposed are mandating clear monthly mortgage statements, requiring servicers to warn consumers before adjusting their interest rates, and providing accessible information about how borrowers can avoid foreclosure.
The CFPB also wants to make sure servicers aren't dragging their feet when addressing consumer complaints and questions. Other "common sense" rules would require servicers to credit payments to a borrower's account immediately, keep records up to date and accessible, and correct errors quickly.
Reforms to the mortgage servicing industry are still very much needed, the CFPB says. According to the agency, one in four mortgages was underwater at the beginning of the year and 4.5 million loans were seriously delinquent.
[See the latest political cartoons.]
"[T]he harms spawned by the problems in mortgage servicing may be the greatest of them all," Cordray said. "If we are going to make life better for the American consumer and strengthen the future course of the American economy, no task is more important for us right now."
Twitter: @mmhandley


text:
Our First Post
Jan 24, 2013 at 9:05 AM 4 Comments
Welcome to our blog!
We'll be updating you with stories, tips, articles, and more. Hope you like it!
To celebrate our first post, here's a photo from our very first $5 5k race at Columbia Park this past May. We had a great turn out and the weather couldn't have been more beautiful (for a Portland spring day).
4 Comments
How can I find out which 5k's I have already registered for? I can't remember. Thank you.
Kevin Randell Edwards I
When will we find out if they'll let more people from the wait list compete in the first race ? thx
Heidi S
Is there a way to subscribe to the blog so I get an email when a new article is posted?
interval training routines
A good way to get in shape is trough interval training routines. This type of training help a lot.
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text:
Burst Appendix or Stomach Flu? Hopkins Children's Experts Say Doctors and Parents Can Sort Out Symptoms with a Checklist
Release Date: October 6, 2008
A young child arrives at the emergency room after several days of abdominal pain, vomiting, diarrhea and is sent home with a diagnosis of viral gastritis and treatment for the symptoms. The child seems better for a while, only to return to the ER with worse symptoms and a ruptured appendix, a life-threatening complication of appendicitis.
For more information; http://www.hopkinschildrens.org/newsDetail.aspx?id=5388


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text:
Useful resources
A selection of resources, websites and news services for in-house lawyers
A selection of resources, websites and news services for in-house lawyers
Follow the daily business news agenda with BBC News, the Financial Times and the CBI.
You might also find the following sites useful:
Companies House, FTSE International, Income Data Services, the London Stock Exchange, Standard & Poor's and Trading Standards Central.
Find out about law firms and lawyers in the Legal 500 and Chambers & Partners legal directories.
Associate of Corporate Counsel (ACC)
International Bar Association (IBA)
Legal Week and The Lawyer both host conferences and events for in-house lawyers: Corporate Counsel Forum, The Strategic Technology Forum and The Lawyer Summit.
© 2014 Wragge & Co LLP. Wragge & Co LLP is a Limited Liability Partnership, Registered No. OC304378.
Registered Office: 55 Colmore Row, Birmingham, B3 2AS; All rights reserved.


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text:
Medical Malpractice Law Firm
1819 Elm Street Manchester, New Hampshire 03104
When an individual walks through the white doors of the red brick Victorian-style building at 1819 Elm St. or our Keene NH office located at 127 Washington St., they are often filled with fear and trepidation. They come seeking legal help for a tragedy that has impacted their life or the life of a loved one. Their minds are often swirling with questions and doubt-"Will I meet with a lawyer?" "Will he or she listen to me?" "Can I trust them?" These are fundamental human questions that have nothing to do with the law. Yet, they are the primary concerns of those who come to the law firm of Abramson, Brown & Dugan. "Someone who comes through our front door for the first time has been traumatized and is suffering. Our first responsibility is to listen to them and try to help them. That has to be our initial focus before we start talking about legal issues," says Mark Abramson, founder of the firm.
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text:
OK, so is it just me that thinks Android is just plain weird that updates are rolled out on a per handset/carrier basis?
Huh? What gives?
Why can't the same HARDWARE get the same update? Imagine how up-in-arms people wouldbe if Apple did this!
Either a device should be upgradeable or not. The manufacturer should be rolling out the OS update to all purchasers at about the same time. Works for other OSes...


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How to write an effective job advert
As a recruiter your job is to attract the best candidates for your vacancy, so in this article I am going to give an easy framework for writing an appealing and winning job advert. While this advice appears on our OilCareers job site, for jobs in the Oil & Gas sector, the information below can be used to improve the quality of your candidate attraction for any line of employment. Even if you are lucky enough to recruit through word of mouth or an employee recommendation scheme, you will still need a job advert to make sure that the best candidates take the time out to take the step of applying for your vacancy.
Continue reading "How to write an effective job advert" »


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The banker who got into hot water apparently for his public embrace of President Barack Obama is no longer chief of UBS in the Americas.
A day after he left the Swiss bank, Robert Wolf appeared Thursday on CNBC's "Squawk Box," defending his golf buddy's attempt to win re-election to the White House.
There are many bright spots in the economy, he told CNBC, adding that for every Obama foe like Donald Trump, there's a supporter like Warren Buffett.
Wolf, 50, is an unabashed backer of the president and is among the top money bundlers for Obama.
In June, The New York Times reported that he had raised more than $500,000 for the re-election campaign.
The Times story reported that weeks after several media profiles, including one in The Wall Street Journal that called him "A 'Fat Cat' with the President's Ear," Wolf received an email dressing-down which restated UBS' policy on media relations.
Now, after 18 years at UBS , Wolf has started a consulting group called 32 Advisors.
During his appearance on CNBC, Wolf emphasized bright spots in the economy.
"There are businesses doing extremely well," he insisted. "Manufacturing we should be clear is doing the best they have done since the '90s. Our exports ... as a percent of the GDP, the best it's done in decades. So there's a lot of positive things going on."
Asked how he conveys negative Wall Street sentiment to Obama, Wolf replied:
"For every person you mentioned that doesn't like his rhetoric I can give you a person that likes the direction this country is going, which is why we are at about 50/50," he said, referring to recent polls about Obama and GOP challenger Mitt Romney.
"You can mention Donald Trump and I'll mention Warren Buffett. You can mention Jack Welch and I'll mention Jim Sinegal. You can mention someone and I'll mention Bill Gates," said Wolf. "This is where we are as a country, it's very polarizing. To say there is no business support for the president just isn't accurate."


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Thiessen, 33, owns Creative Concepts & Restorations, a shop in Warman where he and Wesley Moskwa turn sweat into polish. They build custom cars and trucks that will make your sunglasses blink.
Prime Minister Stephen Harper has stressed the need to diversify his country's exports away from the U.S. since taking power in 2006. One deal at a time, he's piecing together access to markets for Canadian exports equal to more than half the world economy.
Prime Minister Stephen Harper's trip to Seoul to finalize a free-trade agreement with South Korea is a milestone in Canada's trading relationship with the rest of the world, and potentially an important springboard to other key Asian markets. Here's what you need to know:
Ford Motor Co. awarded chief executive officer Alan Mulally $13.8 million in stock for the automaker's performance last year when its profits grew in North America and sales picked up speed in China.
The Harper government is set to sign a long-sought trade deal with South Korea early next week, despite ent renched opposition by some in Ontario's critically important auto sector, sources close to the talks say.
Are you looking for a sustained competitive advantage? If so, look downstream.
Tesla Motors Inc., propelled by praise from Consumer Reports and plans to build a better battery and expand in Asia, has cemented its place as the highest-flying automobile stock in at least two decades.
Parker Kligerman burst into the Daytona media room, arms outstretched and unleashed a "Woo hoo!" One day after flipping his car for the first time in his career, the 23-year-old Kligerman had reason to flip out - he was racing in the Daytona 500.
Toyota has just announced it will close its manufacturing plant in Melbourne, Australia, ending more than five decades of building cars in the country. On the heels of similar decisions by Ford and GM, it means by 2017 Australia will no longer have an automobile manufacturing industry.
North American stock markets sold off sharply Monday as a disappointing read on American manufacturing added to worries over whether economic problems cropping up in emerging markets can be contained. The S&P/TSX composite index gave up the last of its gains for the year as it tumbled 208.74 points, or 1.52%, to 13,486.20. The Canadian dollar gained US0.33¢ to US90.11¢. The Dow Jones industrial average plunged 326.05 points, or 2.1%, to 15,372.80 as the Institute for Supply Management said its January manufacturing index dropped to 51.3 in January from 56.5 in December. Any reading above 50 signals expansion. Nasdaq fell 106.92 points to 3,996.96 while the S&P 500 index slid 40.70 points to 1,741.89.
Ram, Ford and GM have each taken a different approach to the biggest issue of owning a full-sized truck: fuel consumption


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Genius Guide to Jazz
A Rosenwinkel by Any Other Name
As he continues to come into his own as a leader, Kurt has taken some deliberate risks to suit his own artistic ideals. Foremost among them was removing himself from the familiar environs of the East Coast jazz scene for the far more challenging cantons of Switzerland. Some feel the move was to take advantage of the Swiss' fabled neutrality to finally gain an upper hand in the "I don't know, what do you want to do?" argument, some felt it was a result of his longtime fascination with needlessly complicated pocketknives, while others felt it had something to do with a secret boyhood crush on the Swiss Miss girl.
Be that as it may.
If the past ten years are any indication, the next ten will see Kurt take his rightful place among the contemporary masters of the instrument (second from the left, standing), along with John Scofield and Bill Frisell. Not to mention another big name in jazz, John Abercrombie (15 letters). If we ever got the chance to work together (as Abercrombie & Fitz), we'd be the two-man tag team champeens of jazz names.
Till next month, kids, exit to your right and enjoy the rest of AAJ.


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Check out the latest news and insight from the ever-evolving world of institutional investing and hedge funds from around the globe.
Read More Industry News >
The Colorado Fire & Police Pension Association has made some changes to its hedge fund investments.
Pensions & Investments reported that the $3.7 billion pension fund allocated $50 million each to two of AQR Capital Management's multi-strategy hedge funds, in addition to about $106 million in the firm's active, low-volatility emerging markets equity fund.
The pension fund also committed an additional $10 million in a commodity fund managed by London-based Brevan Howard, bringing the total investment in the firm to $20 million.
According to an Evestment report from earlier this year, the pension fund terminated its $60 million allocation in fund of hedge funds firm K2 Advisors as part of its strategy to have internal oversight over direct investments in hedge funds.
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If you ever need to contact us, e-mail email@example.com or call 616-526-6142. And, as always, photos from many activities are posted to the online photo galleries by our student photographers that roam the campus.
Apple deadline November 8!
Parents may send their student some "love" by having the parent relations team deliver a treat to them during the school year. There are birthday, exam, holiday and special event treats to send for on- or off-campus students. The full list of treats is available on the Student Treats page and you can order online now!
The next treat deadline is for the gourmet apple treat, on Tuesday, November 8. These gourmet apples are tart, juicy apples hand-dipped in layers of finest chocolate and creamy caramel. They weight 1.5-2 pounds so there's plenty to enjoy and share. There are three flavor choices: supreme, butter brickle and no nuts!
Athletic headlines
Here are the top headlines from sports. Congratulations to the volleyball team on their victory over Hope to become the MIAA champions and for an undefeated season!
Recommend Calvin
Parent Council
The 27 parents of the Calvin Parent Council represent your voice to the campus community and serve as ambassadors for the college in their home areas. The council met during Family Weekend, discussing recent developments in business education at the college, a pilot program for online learning, parent perspectives about whether or not to begin an intercollegiate football team, and admissions and financial aid programming. The council meets again during Siblings Weekend in February.
Learn more about a variety of opportunities for Calvin parents to be involved with the college.
Community Dining Program
Are you looking for a Christmas gift this year for your son or daughter who lives off campus? Or, a great complement for the student treats received from you last year? Does your son or daughter have a busy class, sports and activities schedule with no time to commute home for dinner?
Calvin now has a Community Dining Program that offers 30, 60 100, and 150 block meal plans per semester to students who live off campus, at Knollcrest East, or the Timmer studio apartments. These are affordable and flexible meal options. Check out more information about the plans.
--Shirley Hoogstra, vice president of student life
Calendars coming
Dear parents and grandparents of Calvin students,
Forty-three years ago, Calvin offered its first off-campus study opportunity: an interim to France. Since then, off-campus opportunities—and students' interest in them—have only grown. Currently, Calvin offers more than 49 off-campus programs from Beijing to Peru. This year, the Calvin College 2012 calendar celebrates these experiences through the lens of student and staff photography.
Off-campus programs enhance the excellent Christ-centered education we provide. When they travel, students experience the world. And, at the same time, they learn the value of rootedness in their communities of origin.
Watch the mail for your calendar being sent to parents and grandparents of current students.
Thank you for your support of Calvin.
Gaylen Byker
Comments or questions can be directed to email@example.com.
In the news
Schmidt a finalist for National Book Award
Okay for Now, the latest young adult novel by Gary Schmidt, could win top honors from the National Book Association.
Elevator Pitching
The concept is to pitch a business idea in the amount of time it would take to pitch it on an elevator ride. The winner takes home a check for $1,000. The event is Elevator Pitch, sponsored by SoundOff Signal and presented by the Calvin Entrepreneurship Club.
Apples, ants and mushrooms at the Bunker
The fall 2011 installment of Critters and Company brings children and their caregivers outside to foster a lifestyle of connection with the natural world.
A Calvin English professor's poem about painter Andrew Wyeth is now a film.
Interim: Interning in India
Students taking the new "Business as Mission" will spend two weeks working in businesses Hyderabad, India. And they'll see the Taj Mahal.
The Beat Hope Challenge
Calvin fans can now defeat Hope fans by giving more, thanks to a new challenge from the Calvin Annual Fund.
Check the Parent Calendar for important dates
Here are several alumni and friends events coming up. Parents and family members are invited--encouraged---to join us!
- Alumni Law Professionals: November 10, 2011
- River City Improv in Southwest Michigan: November 12, 2011
- Alumni Choir in Fremont, Michigan: November 13. 2011
- Juried painting exhibition submissions due for alumni artists: December 1, 2011
- Christmas at the Campus Store: December 3, 2011
- Detroit Institute of Arts/Rembrandt exhibit: January 14, 2012
Also, check the Parent Calendar page to keep track of important academic/financial dates throughout the year.
November 21: Tuition, room and board payment due
November 23: Thanksgiving break begins 5 p.m.
November 28: Classes resume 8 a.m.


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Your Most Requested Dish Recipe
My brother always asks me to cook tyler's ultimate potato gratin when he comes home, it is a carb bomb but delicious. I also get requests for my gumbo, family recipe; my shrimp etouffee; chicken quesadillas; pot roast; corn souffle; pecan pie; stollen, as featured in a New York times article; my chocolate chip cookies, literally I have people who see me out and ask me to make them some. Oh and my carrot cake, which is loosely based on an Ina Garten recipe.
Embarrassingly, the most requested recipe is loaded with processed products and a potato chip topping. Cheesy potato casserole (from the Ore-Ida website). It's my go to dish for potlucks. I always receive a couple request for the recipe.
For family, when my kids stay during college breaks, grilled salmon and pot roast.
olive spread - basically taking any unspiced ptted olives (equal amounts green and black) and running through the food processer depending on what was available olive wise sometimes I need to add oil sometimes the olives had enough olive in the mix. Never fails say I am going to bring a desert oh but your olive spread he he chocolate mouse recipe takes 2 days and have to find pasturezied eggs or olive spread literaly about 5 minute prep time 1 to 4 pulses and done.
Cheese-Olive Balls, a very spicy cheese pastry (lots of cayenne and tabasco) rolled into 1" balls with a Spanish olive inside each one and baked. In great demand for parties and universally known among my friends as "Bob's Balls."
re: BobB
re: wawajb
1 10 oz stick very sharp cheddar
1 stick butter (1/2 cup)
1 1/2 cups all-purpose flour
1 tsp worcestershire sauce
1 tsp tabasco or your favorite hot sauce
1 tsp ground cayenne
1 large (15 oz) jar pimento-stuffed small green olives (you'll use about 2/3 of them)
IMPORTANT: All ingredients, especially the butter and cheese, must be completely at room temperature for this recipe. I usually take them out of the fridge the night before.
Preheat oven to 400°.
Shred the cheese into a large mixing bowl.
Add the butter in small pieces, then add all the other ingredients except the olives.
Twiddle with your fingers until it's a nice crumbly mess, then press & squeeze to form into a dough.
Knead the dough (it's easiest to do this on a counter or large board) until it's smooth in consistency and uniform in color.
Dry the olives between several layers of paper towels on a plate, discarding (or eating) any that are mushy or missing their pimento.
Pinch off a piece of dough (about a teaspoonful, you'll figure out the right amount with practice), make an indentation in it with your thumb, place an olive in it, smoosh the dough around to cover, and roll between your palms until it's round and smooth and the olive is completely sealed in. Repeat until all the dough is used up. I try to use as little dough as possible for each one while still using enough to completely seal in the olive. They should be about 1" in diameter.
Line them up on cookie sheets about 1" apart - they will spread a little but not much. I usually get exactly enough for two large sheets. And I've found from experience that the non-stick cookie sheets work best.
Bake about 10 - 15 minutes, checking closely after the first 8 - 9 minutes, until they are lightly golden brown. I have a convection oven, but when I didn't I would rotate the pans halfway through so they bake more evenly.
Do not overbake, the dough is so rich it has a tendency to burn on the bottom if you do.
Cool on a rack. Happy boyfriend!
P.S. You don't have to tell him he's eating Bob's Balls.
I make a tex-mex layered breakfast casserole that people just love. Like so many really good things it's really easy to make.
Breakfast Casserole
1 package Simply Potatoes southwestern style hash browns
1 (13/4 oz) package of pre-cooked Oscar Myer Bacon Bits or Pieces (found near salad dressings)
1 package shredded cheddar/jack cheese blend (2 cups)
4 eggs
1 cup of milk
2 cans of Rotel (drained)
Spray an 8x10 casserole dish with Pam.
Layer half of the potatoes, and 3/4 of the cheese, cover with bacon bits and Rotel, top with remaining potatoes. Beat eggs and milk together and pour over the top.
Cover casserole with foil and bake in a pre-heated 350 degree oven for 45 minutes.
Uncover and add remaining cheese, bacon bits and Rotel. Bake uncovered for 15 additional minutes. Let stand at least 5 minutes before serving.
chicken parmigiana
hot crab dip (which is actually Paula Deen's recipe - WITH NO BUTTER IF YOU CAN BELIEVE IT)
chex mix - I know this is a party food -but from my boyfriend's mother, we have a recipe we think needs to be licensed and marketed. No oven, no one hour, no million ingredients. There is only five ingredients, it's done in the microwave, and the secret: soy sauce.
cream cheese wontons
Squash Kugel-to die for!
Emeril's Hot Corn Dip
I don't do alot of "party" foods, but this is a standard pot-luck dish. It is soooo good, and it alway's disappears.
bbq ribs with an Asian flare
pumpkin gooey bars (Paula Dean) Haven't served these to anyone that didn't fall in love with them. I add roasted pecans.
Asparagus Quiche
Chinese chicken salad California Style (I had to learn to make this here on the East coast because it can't be found in our Chinese restaurants.)
Thanks to all for sharing recipes......where do I begin???
re: othervoice
re: KellBell
It's pretty simple I use pre-packaged coleslaw mix, add in the following:
sliced almonds
chopped green onions
ramen noodles (dry without seasoning pkt.)
romaine lettuce chopped
shredded white chicken breast
(The quantities vary according to taste, how many people your serving, etc.)
Then I mix in some Asian Ginger dressing. I have made this myself from scratch, but it's much faster to use the store bought.
Soy Vay Cha-Cha Chinese Chicken Salad Dressing is available online, and in some
upscale markets.
sea salt caramels
smashed flank steak sandwiches with horseradish and onion jam
gorgonzola potato salad with haricots verts (from Epicurious)
pumpkin pie with cream cheese icing
roast turkey with sage gravy
lime chicken tortilla soup
pulled pork
scallop risotto
corn and black bean salad
grilled asparagus with goat cheese sauce
enchiladas suiza
riced potatoes with sour cream, cheddar and green onions
stuffed roast pork with stilton sauce
cold sesame noodles
spaghetti carbonara
God, I'm sensing a theme, and it's not the healthiest :-)
re: spigot
re: spigot
re: yum
Yep - it's here; I actually found it on chowhound. (I double the salt but that's the only change I make.)
galiana, I'll look for the lime tortilla soup recipe too - it's from a book that I think was called Beautiful Mexico. Essentially it starts with few cups of chicken stock and fried onions and chilis, which you puree with a ton of coriander... layer in a casserole dish with shredded chicken and pan-fried tortillas, sour cream and that Mexican cheese - the one that's a little like feta but fresher tasting, less salty. It should end up midway between a soup and a stew - great flavour!
re: spigot
spice rubbed rotisserie chicken
BBQ'd brussels sprouts
lamb curry
pulled pork
Greek Chicken and Pasta Salad
Chile Verde
Chicken Parmesan
Chocolate Chocolate Chip Cookies
re: personalcheffie
re: KellBell
Trim whole sprouts and then halve. I prefer to buy small ones. Slice onions rather thickly and separated into rings and put everything into a bowl and generously season with sea salt and fresh pepper. Douse with olive oil and mix well.
In a grilling basket on the Weber Kettle with charcoal and smoke wood, grill sprouts for about 10 minutes, stirring with long tongs so they don't burn, over direct heat. I do these last while the meat is resting. Voila!
I use the Greek Seasoning from Penzey's for the Pasta Salad. It's the ONLY premade seasoning, other than Old Bay, that I use. Another note on the feta, I only use either Sheep's or Goat's milk from France or Israel, never American. It's too salty.
* Exported from MasterCook *
Greek Chicken with Pasta Salad
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon seasoning -- Greek
4 8 ounce chicken breast, no skin, no bone, R-T-C
1 pound rotini
3 large zucchini
2 cups tomatoes -- chopped
1 large red onion
1 cup kalamata olive -- chopped
1 cup feta cheese -- Imported
2 tablespoons seasonings -- Greek
2 tablespoons water
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup light mayonnaise
2 teaspoons honey
1 teaspoon dijon mustard
Season chicken and zucchinis with approximately 1 or 2 T. Greek Seasoning and grill until done. Slice chicken into bitesize pieces and slice zucchini.
Make Salad dressing, dilute 2 T seasoning in 2 T. water. Add remaining dressing ingredients and mix well. Can be made ahead and chilled. Cook pasta, drain. Combine vegetables with pasta and dress. Add chicken and feta tossing again.
Better if made the day before.
"24 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 438 Calories; 22g Fat (44.4% calories from fat); 24g Protein; 36g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 555mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
english toffee
walnut pepper biscotti
dippped pretzel rods (not really a recipe--more of a method)
3-layer cornbread
Oatmeal cookies
lemon bars
chocolate chip cookies - sounds silly, right?
marinara sauce
sour cream coffee cake
banana bread
buttermilk chocolate cake
For goulash recipe: I like to cut my own stew meat from a large chuck pot roast with bones (7 bone roast is ideal). Brown 2-3 lbs. chuck stew cubes in olive oil in 1 layer in dutch oven. If you have a lot of meat, do this in 2 batches. Just before meat is done, sprinkle with 3-4T garlic (OK, my family is from Transylvania, we need to ward off the vampires!), salt, black pepper, 4T Hungarian paprika (Szeged is what I like best), saute till spices absorbed. Reserve. In same pan, add a little more oil and saute 2-3 finely sliced onions, I like mine carmelized, so add 1 tsp sugar, about 10-15 minutes. Add meat to pot as well as 3-4 cups low sodium beef broth or stock and 1 cup good quality red wine (merlot, burgundy, cabernet all good). Cover dutch oven and keep on low flame for about 2-3 hours, stirring often so ingredients don't burn. If stock hasn't cooked down enough, uncover at end, remove mean (keep warm) and boil to desired consistency. Or, you can thicken with a slurry made with 1/4 cup water and 1 T cornstarch. If you really want to be decadent, add 1 cup sour cream at the end, DO NOT BOIL. Serve with cooked egg noodles or add 1 cup long grain rice and cook about 20-30 minutes. You can also add mushrooms, dried or fresh. This is a master recipe and can easily be customized by adding other types of vegetables, veal instead of beef. You can do this with chicken parts and call it chicken paprikash, BUT, use chicken stock and white wine (usually 2-3 cups). The secret ingredient in the best grilled cheese sandwiches is gouda cheese and whole wheat bread. The gouda is a terrific melting cheese and the whole wheat bread imparts a great nuttiness. ENJOY!
OK, been a little busy but want to respond to the many requests for candied salami appetizer: Preheat oven to 375. Use a WHOLE salami, generally a 1 lb. although I have increased ingredients and cooking time and used a 2 lb. for a big crowd. Place the WHOLE, peeled kosher salami on a cutting board. Use your sharpest knife, and make vertical cuts along the entire salami only 3/4 of the way down. DON'T CUT ALL THE WAY THROUGH. Sauce ingredients: 12 oz. bottle chili sauce (I like Bennett's), 1/4 cup cider vinegar (sometimes red wine vinegar), 3/4 cup brown sugar, 2 T butter. Heat all sauce ingredients in glass cup in microwave till melted and hot (4-5 min). Place salami in narrow, shallow baking dish. If there is a lot of room in dish, ball up aluminum foil and take up space. This may not make a lot of sense but the idea is that you are pouring sauce over salami and you don't want excess sauce to burn. Pour sauce over salami. Bake in oven for 45-60 minutes till all sauce is absorbed and salami looks candied. This is a sweet/sour sauce. To serve, place on cutting board or serving tray with appetizer knives and rye or pumpernickel appetizer bread. Guests will cut a few slices and eat on bread. No joke, there is never any leftover, people love this.
re: Diane in Bexley
re: Diane in Bexley
Okay, I made this and it's very tasty, but I can't say that it's "candied". I baked it in a loaf pan lined with foil. So much liquid exuded from the salami that it almost filled the pan. I poured off most of the liquid after 45 minutes and put the pan back in the oven. After another 15 minutes, however, I had to remove it because the top of the salami was starting to burn. So, Diane in Bexley, what size pan do you use?
re: Diane in Bexley
re: Diane in Bexley
re: Diane in Bexley
re: coll
I generally use the Hebrew National bullet salami - Costco carries the 2 pound size - and when I make mine, I cut it up in slices and then the slices into quarters so that people can pick them up with toothpicks or fingers and pop it into their mouths. The bread is a nice suggestion from Diane.
Mostly my friends just want me to bring food. They don't really want the recipes. Favorites:
Chocolate pumpkin pie
(The recipe from the back of the Libby's pumpkin can, with extra cinnamon, a bit of bourbon or brandy, and with cocoa batter swirls).
Summer rolls with various dipping sauces.
(The mandolin rocks!)
Pot Roast Automne
Elegant Yam Casserole
'Phantom' Lobster Bisque
Egg Ribbon & Parmesan Soup
Summers' Bounty Pasta
Emeril's Cheesey Tater Tot Casserole
Blackberry-Sage Thumbprint Cookies
re: Funwithfood
re: Katie Nell
This is very tasty (and inexpensive to make). I made it once *adding* lobster, and actually preferred it without!
I usually make my own crouton "shards" to serve with this.
(Recipe doubles well & freezes beautifully.)
Note: Minor's soup bases (soupbase.com) are stored in my freezer--great asset to my cooking.
'Phantom' Lobster Bisque
Recipe By :Minor's Bases (Pancho Velez former London Chop House Chef, adapted by Funwithfood)
6 tablespoons butter (clarified if on hand -- 3 ounces)
2 large stalks celery, PEELED, then finely chopped
1 medium onion -- diced small
3 cloves garlic -- minced
6 tablespoons flour
1 pinch cayenne pepper
2 teaspoons Minor's Chicken Base
2 Tablespoons Minor's Lobster Base
1/4 teaspoon curry powder
5 cups boiling water
1 cup whipping cream (or half & half) -- warmed
1/4 cup pale dry sherry -- (or more to taste)
In a large saucepan over medium heat, melt butter then add the celery, onions, and garlic; saute until transparent, about 10 minutes. Stir in flour and cayenne pepper and cook over low heat, stirring constantly, for 15 minutes.
In a 6-cup heat proof bowl, add the chicken and lobster bases, and the curry powder. Pour in the 5 cups boiling water; stir to dissolve, then add to the vegetables. Bring mixture to a boil, stirring constantly, then reduce heat and simmer gently for 15 minutes. Stir in the warmed cream, and the sherry. Adjust flavors as needed (more lobster paste, cayenne, curry, cream, sherry etc.).
Serve with my Garlic Croutons, or a good crusty bread.
Gravy for the turkey at Thanksgiving or Christmas. It's a process I learned from my Mom. My sister tried once, wailed she couldn't "get it right!" and abdicated the responsibility to me forever more.
And (again at the holidays) the apple & pumpkin pies. Started doing the holiday pies when I was 14; Mom gladly abdicated the responsibility to me after that year. Mostly it's because she doesn't have the patience to cut in the butter as finely as I do nor the ability to roll out the pie crust so it's thin and uniform. I also mound the apples and pack them in so the pie doesn't "fall."
Oh - and my late stepfather gave up the mashed potato making to me. Probably because I use more butter than he ever would. :-)
Top five might be:
Hummus (the secret is adding toasted and finely ground sesame, cumin, and coriander seeds)
Meatballs (The BEST - from Dave Ruggiero's "Italian Kitchen")
Mashed potatoes (secret ingredient - minced leeks cooked down in lots of butter)
Grand Marnier, apricot, and chestnut stuffing
Chocolate chip pecan torte
Clams in White Garlic Sauce
Shrimp in Garlic Sauce
French Onion Soup
Blue Cheese Dressing
Chocolate Souffle
stewed oxtail
cheesecake (from junior's recipe)
ma po tofu
re: mabziegurl
re: kare_raisu
its very simple to make.
i don't really measure since my mother taught me how to make it so i've approximated everything. chinese people usually do everything by taste =)
make sure the wok is hot, add some oil, add several slices of ginger (keep them fairly large so you can remove them easily) and brown about 1/4 lb of ground pork marinated in a little soy sauce, really chinese people don't marinate, they just stir in soy sauce and wait like 5-10 minutes while they prep the rest of their work
(usually i buy the leanest ground pork and the fattest ground pork at the market then mix them together, my grandmother taught me this)
add a teasoon of black beans.
add chili bean paste, i usually add 3+ soup spoon fulls because i love it spicy.
add 2 tablepsoons of chinese rice wine (mijiu)
add one package of cubed silken tofu (silken is the softest tofu)
i usually taste and add more chili bean paste.
pull out ginger and of course enjoy over rice. this will probably feed 4 people if accompanied with something else as well.
Make sure you use good chili bean paste. Don't buy lee kum kee or whatever that brand is for this stuff. There are several different brands, you can try the different brands, but my mom says to stay clear of that brand for most sauces and pastes. We only use that one for Oyster Sauce. It was the one I wanted to grab because it had the most English on it, but my mom says to stay clear of it. The one I buy is from Hong Kong, there's no English brand on it, but it says Chili Bean Paste in English on it =)
re: mabziegurl
re: kare_raisu
there is no substitue for black beans, but your supermarket will definitely have them. ask... i'm not sure which aisle you are looking at... they are actually dried and salted black beans (or i think they are salted), so they may be with the dried plums and candy aisle... there are so many dishes that use black beans, so i'm sure they have them =) they may be with dried shitake mushrooms.
re: kare_raisu
re: mabziegurl
re: mabziegurl
re: Jess321
2 avocados
1/2 white onion
2 cloves of garlic
1 small tomato
juice of 1 or 2 lemons
its pretty simple, i use lemons instead of limes, because i never have use for limes and always have lemons around... maybe that's the secret...
i chop up the tomatoes, onions, and garlic... combine it all together, mash the avocado with a fork and fridge it, its chunkier than most guacamole because i use a fork instead of a food processor... i fridge it for about an hour...
- The pear, fennel, parmesan and balsamic salad from the Zuni cookbook.
- Pounded chicken breasts stuffed with fontina, Italian parsley and capers.
- Orange juice, pomegranate and vodka (not totally sure why people don't just make this themselves.... really not rocket science).
- Ziti.
Count me among the people who want to hear more about the salted chocolate cookies (because I have a bake sale on Friday) and the candied salami (because I am insanely curious- I've never heard of this).
Most of the people I know do not actually want the recipe, they just want me to make the item.
Salted chocolate cookies
Vanilla bean shortbread
Once an year chocolate chip cookies
Please share the apricot bars!!
Personally, I think Thanksgiving is a passive/aggressive holiday. If you cook a lousy turkey early in your life, then you are removed from the responsibility of ever having a family Thanksgiving. Anyway, every holiday in my family is at my house, because I refuse to be passive/aggressive and I'm a good cook!
Here are some famly & friend favs/requests:
candied salami appetizer
artichoke cheese dip
caprese salad (it's all in good quality tomatoes!)
homemade cream of mushroom soup
the best grilled cheese sandwiches you ever ate
homemade cream of tomato soup
mushroom barley soup
beef goulash with rice
chicken paprikash
beef brisket
poached salmon
homemade gravalax
chicken or turkey tetrazinni
sour cream pound cake
lemon bars
mini cheesecake tarts
black & white cupcakes
apple strudel
fruit cobbler
re: Diane in Bexley
re: Diane in Bexley
re: Diane in Bexley
re: Diane in Bexley
re: SweetRain52
There have been several threads devoted to chicken paprikash, SweetRain. Check these out for any that might interest you:
My initial post on a WFD thread that started a run on people making it: http://chowhound.chow.com/topics/740919#5996744
Chicken Salad Dressing
Layered Jello
Cream Jello Dessert
Sweet Sour Ribs
Peach Cobbler
Streusel Coffee Cake
Vietnamese Imperial Rolls
Chile Relleno
re: mochi mochi
re: kare_raisu
Simple Sukiyaki-a little ba*dized by my family.
1 1/4 lb sukiyaki meat
1 med. brown onion
1 bunch spinach
Bag of bean sprouts
1 bunch green onions, in 1 1/2 inch pieces
1 fresh bamboo shoot-in plastic vac. pack
a few dried shiitake mushrooms-reconstituted or fresh if you are near 99 Ranch or Marukai
1 carton shirataki-my family doesn't care for it so I use Maifun-Saifun-reconstituted
1 tub tofu-drained well and cut into 1 inch cubes-firm kind
I add kamaboko, age, and daikon, not kosher sukiyaki but my family demands it.
1/2 C. shoyu
1/4 C. Mirin
3 T sugar
1 tsp MSG optional-I don't have any so I don't use it.
Sprinkling of Hon-dashi or katsuo dashi to taste
I sometimes use 1 1/2 sauce recipes-The saifun and age suck up a lot of juice and the family likes a lot for their rice.
Add a little oil in a large fry pan. Start adding veggies and tofu. I add the sauce a little at a time. When most of the the veggies and tofu look cooked and warmed through, I then cook my meat and pour the rest of the sauce on. Your supposed to cook the meat first, but it gets too dried out for my taste. Try to keep all the meat, veggies, tofu separated. I take the whole pan to the table and get the metal tongs and everyone dishes for themselves. Can serve raw egg if desired. We haven't done that in 20 years though.
Vietnam Imperial Rolls came from a restaurant in L.A. called Vietnam's Pearl. Great place on La Cienega-had the best food.Been gone for years. I kind of copied it, sorta tastes like it. It's ground pork, shredded carrots, lemongrass, onion, green onion,garlic,tree ear fungus, saifun, seasonings wrapped in rice paper and deep fried. Served with a lime juice, garlic chile paste and fish sauce-dipping sauce. We wrap them in lettuce leaves to cut down on the oil. Lots of work, but mighty tasty.
Creamy Tomato Basil Soup
Sausage and Sauerkraut Soup
Mac & Cheese (just Barefoot Contessa's, but people always want the recipe)
Artichoke Frittata
Spinach Dip (which is embarassing because it is just the one on the back of the Knorr's box with twice the spinach. I started making it in college and I am never allowed to make it now that we are grown with say fresh herbs)
re: Meredith
re: Meredith
re: pamalamb
Ditto on the changes to the Knorr spin dip. I use a little mayo, though. I have tried other cold spin dips and everyone likes this one best. Myself, I never eat it ever anymore because I am SO sick of it! My other most requested items are:
- pound cake - my grandma's recipe
- caramel brownies
- pecan pie bars
- mac and cheese
- Crack Cookies aka Peanut butter cup cookies - we call 'em crack b/c once you eat one, you eat them all
- brisket
re: amyvc
re: pamd
They're sort of my "dirty little secret" because they're not as hard as they seem.
1 bag mini-Reese cups
1/2 batch choc chip cookie dough or 1 log of refrigerated
Unwrap reese cups (husbands do this job well). Eat several peanut butter cups while spraying mini-muffin pans with non-stick spray. Put enough cookie dough to cover bottom of pan about 1/4 to 1/2 inch. Put one pb cup in each muffin cup, on top of dough. Bake at 350 for 9-11 min. Cookie dough will rise to surround peanut butter cup. Let cool 10 min in pans, then pop out with butter knife. They're great warm with some milk. Enjoy!
The first time I made these, I used refrig dough. Being a cookie snob, I also made them with homemade dough. While the homemade dough is of course better, the refrig dough is awfully good. About 2/3 of my friends could not tell the difference. If you are making your own dough, make it ahead of time - too much work for one day!
Hope you like them as much as we do!
re: amyvc
thanks- that's funny about the dough b/c I have a recipe for awesome bar cookies where it was so time consuming to make my own dough (I needed 2 batches for it). So I started buying the refrig dough & just making the filler- nobody can tell & it's still always requested. but I have found that the brand of dough makes a difference. We are a peanut butter house so I know they'll be liked!
hope you enjoy the brunswick stew as much as we do, sometimes it's better the next day after sitting overnight. BTW, use a good hot sauce, makes a difference as with any stew/soup.
Lemon Cake, two different kinds (Blech! I don't like lemon that well! Give me chocolate!)
Black Bean, Corn, and Salsa Dip
Cheesecake (I don't like my cheesecake either!)
Shrimp Salad
Salami Pasta Salad
I'm amazed at how many turkeys are on this thread! (The most requested recipes, not the Chowhounders!!)
re: Katie Nell
re: cheryl_h
Oh, definitely had my share of bad turkeys! The one year I thought the turkey was truly excellent was the year my mom and I did Thanksgiving dinner (instead of my Grandma.) It was a roasted turkey with garlic and onion jam and it was awesome, not weird in any way, and my Grandma said, "Next year, I think we just want to have "normal" food again!!!"
My other grandma is a lot like I am... she really doesn't like our favorite dishes that she makes, but she does it anyway! I wonder sometimes if it's more of being sick of making something rather than just not liking it. Although, I really don't like lemon all that well! (I don't really "get" key lime pie either!)
Apricot Glazed Roasted Turkey with Carmelized Shallot Gravy
Sloppy Joes
Monkey Bread
Orange Chicken and Fried Rice
Chicken Enchilada Casserole
re: KellBell
I've made that apricot glazed turkey with the divine caramalized onion and shallot gravy several times, KellBell, and I've riffed on the gravy without doing the glaze other times, too. It's really wonderful if you love sweet roasted onions. Here's a link to the recipe on Epicurious, if anyone's interested:
re: KellBell
re: tseptember
Mine are super basic. Just browned ground beef with onions and bell peppers and seasoned with salt and pepper. The "sauce" is Heinz Chili Sauce. Other brands are not as good. I have made more involved recipes but people flip out over these old school ones that I always fall back to them.
Lahmahjoon - Armenian Pizza
Yalanchi - Cold Stuffed Grape Leaves
Midia Dolma - Stuffed Mussels
re: Infomaniac
re: hungryann
Once you have all the ingredients ready, it's very easy to make. My grandmother used to make it every Saturday morning when I was young.
1 lb. ground lean lamb
1 1/2 cup yellow onion chopped fine
1/2 cup green bell pepper chopped fine
1/2 cup chopped flat leaf parsley
1 teaspoon chopped garlic
1 teaspoon of fresh sweet basil chopped
1 tablespoon fresh mint leaves chopped
1/2 teaspoon ground cumin
1 can diced tomatoes
1 small can tomato paste
Cayenne pepper to taste [optinal]
Salt and pepper to taste
•Brown off the ground lamb and add the other ingredients and saute until onions and peppers are tender. Refrigerate overnight to marry the flavors.
2 1/2 cups sifted all purpose flour
1 pkg. Fleishman's dry yeast dissolved in 1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup Crisco shortening [melted]
1/2 cup warm water
Mix the sugar and salt with the yeast to dissolve, and in a large bowl add
sifted flour, shortening, and the yeast mixture. Knead into a smooth soft dough.
Add a little more four or water if necessary to dough is not too dry or too sticky moist. Divide the dough into a dozen balls and roll out into tortilla sized rounds [about 8 inches in diameter]. Place on lightly greased baking sheets.
Makes 12
Spoon the topping mixture on to the dough rounds spreading evenly to the edges of the lahmahjoons. Bake in preheated 450 degree oven about 20 minutes.
Place the lahmahjoons on a large piece of foil separating each one by stacking
them meat side to meat side and dough side to dough side and then bring the edges of the large piece of foil over the whole stack. This will prevent them from drying out.
For a quick version you may use fluffy flour tortillas instead of the above lahmahjoon dough. Tortillas must also be placed on greased pans for baking.
re: Infomaniac
Along the same Armenian lines, my father begs me for simit all the time (although the batch I made last night failed me for some reason). My family enjoys my manti as well, but I always make too much of it, and we're sick of eating it by the end. And my coworkers always ask for baraze (I think those are Lebanese, though), but they don't know the name, so they just call them "those pistachio-sesame-honey things."
re: pamalamb
re: Infomaniac
I actually make my own dough for the manti. It ends up being a lot drier, kind of like tiny lamb-filled eggrolls. I like to eat them dry, though, not in broth.
And speaking of spreading out all over the kitchen, my mother and I made souberag this weekend for a party. We made a huge pan, but I know it will disappear in seconds and everyone will wonder when the second pan is coming out (as if we had it in us to make two pans).
re: Infomaniac
Oooh, manti! It's one of my all-time favorite dishes. It's a running joke in our house that the local restaurants that advertise it (photo in menu, photo on wall, etc.) ALWAYS say when I order it..."Sorry, we don't have manti today." Last time this happened I couldn't help myself from asking "Do you EVER have it?" The waiter said that they did occasionally. Yeah, right! Once every 4 years, and they make sure to find out that I'm not coming in that night before they start to prepare it.
re: pamalamb
re: lollya
3 c. flour
1 c. sugar
1 Tbsp. ground mahleb
2 Tbsp. baking powder
1 c. butter, clarified
1/4 c. lukewarm water
5 Tbsp honey
3 Tbsp water
1 c. sesame seeds
pistachio nuts, shelled
Combine flour, sugar, mahleb, baking powder, butter and water. Knead until dough is fairly firm. Shape dough into walnut-sized balls; flatten by hand. Mix honey and water in a small bowl to form a syrup (amounts do not need to be exact). Lightly brush each cookie with syrup and dip into sesame seeds and press 3 pieces of pistachio into the top of the dough. (I grind the pistachios and mix them in with the sesame seeds instead). Arrange cookies on a lightly greased baking tray about 1 inch apart. Bake at 350* for 10 to 15 minutes until golden.
re: Infomaniac
Hungarian apricot bars -- by far and away, even pre-dates my career as a pastry chef by a decade
Lime cheesecake
Roasted parsnips -- so easy, who woulda thought?
re: pitterpatter
re: rabaja
I'd like your "mean" coconut cake. although it's a day late for me, my son, just yesterday, requested a coconut cake for his b-day; so I grabbed one on-line and baked it; but while the taste and appearance were good, it was too crumbly when cut so I'm in the market for another coconut cake recipe. There's always next year! TIA
re: pitterpatter
mac n cheese
baked pineapple
brunswick stew
lots of desserts- choc pecan pie, apple cake, bar cookies...
re: amyvc
this is my version...
1 TB olive oil
1 cup chopped onions
2 stalks of celery, chopped
6 garlic cloves, minced
1 red pepper, chopped
1 ½ lbs ground beef
1 ½ lbs ground pork
1 whole cooked chicken, shredded (I short cut by buying pre-made rotisserie- use dark & white meat-- DO NOT use boneless skinless breasts as shortcut, will not cook the same)
3 (14.5 oz) cans whole peeled tomatoes chopped, with liquid
3 tsp chicken bouillon powder (can also use cubes)
1 cup ketchup
1/2 cup good HICKORY flavored barbeque sauce (I use Tony Roma's)
1 T mustard
juice from 1-2 lemons (depending on size)
salt and pepper to taste
1 T liquid smoke
package frozen baby lima beans (amount to liking)
package frozen okra (amount to liking)
1 T hot pepper sauce (plus extra to liking after cooking for 2 hrs)
1 can cream style corn
1 can whole kernel corn
Heat the olive oil in a large skillet, and saute the onions, celery, garlic & red pepper until soft. Mix in the beef and pork, and cook until evenly browned. Do not drain.
Transfer the pork and beef mixture to a large pot (preferably dutch oven) over low heat.
Stir in the shredded chicken, tomatoes with their liquid, bouillon, ketchup, barbeque sauce, mustard, lemon juice, hot sauce, liquid smoke & lima beans. Season with salt & pepper.
Cook, stirring occasionally, 2 hours, or until thickened.
Stir the corns into the stew mixture and extra hot sauce if desired.
Continue cooking 1 hour, or to desired consistency.
Enjoy! serve with yummy cornbread
Chicken Fajita Burritos
Green Thai Curry Chicken with vegitables
roast turkey w/stuffing
bean salad
muffins, carrot cake
chilled cheesecake (not baked)
Any type of sweet baking (cookies, cakes, etc)
re: Merry113
re: pamd
Seems like requests for corn bread come up more in the winter months but try this.
Put a 10" skillet in a 450 F. oven with 2-3 Tbs. bacon fat, lard, or shortening to heat. You want the skillet smoking hot when you add the corn bread batter.
If you can get it use a good stone ground corn meal. I prefer Indian Head brand it is white and very very fine.
2 C. corn meal
4 tsp. baking powder
1 tsp. salt
mix that together and then combine
1 lg. egg with 1.5 C. milk and beat the egg then combine wet with dry and mix. Pour into the prepared hot skillet. That batter should sizzle and fry as it hits the pan. Bake for about 25 minutes and serve hot with lots of butter.
That is all there is too it. You can add bacon bits or pork cracklings. I often make it with buttermilk and when I do I add 1/2 tsp. baking soda to the dry ingredients.
re: Candy
re: othervoice
I have a cornbread obsession, and have tried so many different recipes! I've gotten to the point where I don't have a specific recipe I use, so I can't give you that, but I can offer some advice if you're going for cakey sweet cornbread:
1. if you don't want too grainy use very finely ground cornmeal and use 1 part cornmeal and 1 part flour
2. I usually use between 1/2 and 2/3 cup white sugar for sweet cornbreads
3. Yogurt! replace some of the milk in the recipe with either yogurt or sour cream (I always have plain yogurt around so thats what I use) It makes all the difference!
hope that helps you...
re: Candy
re: Candy
Also in no special order:
Key lime pie, actually any kind of pie
Smoked turkey
Stir-friend veggies
Grilled lamb
Lasagne bolognaise
re: cheryl_h
re: foodfan
Not a lot to it. Start with good Asian greens - choy sum, gai lan, baby mustard greens, long beans, water spinach, pea shoots etc. Stir fry over *high* heat. I add seasonings or flavorings depending on what I'm cooking, mostly one or more of the following: salt, sesame oil, garlic, ginger, oyster sauce, hot pepper or chile, vinegar. Do not overcook, greens should still be crunchy.
If I'm doing a fancier version, I'll combine different veggies to get a contrast in textures. And I'll throw in some dried mushrooms or wood fungus or bamboo shoots. It depends on what looks and tastes good at the time.
I think I'm asked to prepare this because to non-Asians the flavor of these veggies is a bit of a novelty. And many of my friends just don't know how to stir-fry so they end up with limp, overcooked, not very tasty veggies.
re: foodfan
In no particular order:
butterscotch pudding
scrambled eggs
chicken with dried plums and olives
wedding cakes
thanksgiving dinner
re: Non Cognomina
re: brooklynmasala
The recipe is actually straight out of the Silver Palate cookbook. [I refer to the prunes in the recipe as "dried plums." Makes it sound more appealing to my family.] It's called Chicken Marbella:
10 pounds favorite chicken parts, bones and skin attached
(I use mostly thighs and legs because I prefer them)
1 head garlic, peeled and pureed
1/4 cup dried oregano
Kosher Salt and Fresh cracked black pepper PRN (to taste)
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup bite sized pitted prunes
1/2 cup pitted spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine (I use a dry white)
1/4 cup fresh chopped italian parsley
1. In a large, non reactive casserole dish or bowl, combine chicken, garlic, oregano, salt and pepper, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and marinate in the refrigerator overnight, or up to 36 hours.
2. Remove chicken from fridge. Note that the olive oil may appear solid. That's okay. Just let the chicken rest for about an hour on the counter and it will re-liquify.
3. Preheat oven to 350 F.
4. In one or two shallow baking pans, arrange chicken in a single layer. Spoon marinade over chicken. Sprinkle brown sugar on top of each piece, then pour white wine in the pan but not over the chicken (don't wash the brown sugar off the pieces).
5. Bake the chicken for 50-60 minutes until it is done, basting with pan juices. (I like to use the shortcut of covering the pan for the first 30 minutes of baking, then uncovering for the last bit.)
6. To serve, place chicken on rimmed platter, spooning prunes, olives, and capers around the chicken, and sprinkle generously with the fresh chopped parsley. The remaining juice can be served in a bowl with a ladle or in a gravy boat. Delicious with wild rice, brown rice, or quinoa.
re: Non Cognomina
re: Scribbler
Yes, it is a large recipe. I usually make it when I'm catering for 12-15 people, or if I have a dinner party and like to have leftovers, too.
To scale it down, I suggest using 3-4 lbs chicken parts (with skin and bone) for 4-6 people. Use half the amounts for all of the rest of the ingredients, though. If you cut down the liquid ingredients any more than that it's difficult to get the chicken evenly marinated. To bake, simply use a small enough baking pan that the chicken fit well (without crowding) or the prunes and olives will dry out during baking.
re: Non Cognomina
re: Non Cognomina
re: Non Cognomina
re: Non Cognomina
re: Meredith
Alas, I cannot post my butterscotch pudding recipe. I picked it up from a restaurant I worked at a few years ago, and I signed an agreement not to publish or share any recipes I used or developed while working there without written permission. The recipe I use is unique to this one pastry chef for whom I have a great deal of respect. Sorry I can't share it.
But I did look up a pretty easy recipe for home made butterscotch pudding. The link is below. I suggest using dark brown sugar and whole milk or half and half. The method is exactly like pastry cream. Hope you and your boyfriend enjoy!


text:
Regulations (Preambles to Final Rules) - Table of Contents
| Record Type:
|Air Contaminants
| Section:
| Title:
|Intro to 29 CFR Part 1910, Air Contaminants
OCCUPATIONAL SAFETY and HEALTH ADMINISTRATION
29 CFR Part 1910
Air Contaminants
AGENCY: Occupational Safety and Health Administration, Labor.
ACTION: Final rule.
SUMMARY: The Occupational Safety and Health Administration (OSHA) is amending its existing Air Contaminants standard, 1910.1000 including Tables Z-1, Z-2 and Z-3. This amendment is limited to making more protective 212 Permissible Exposure Limits (PEL) listed in these three Tables; setting new PEL's for 164 substances not currently regulated by OSHA; and maintaining other PELs unchanged. Changes include revision of the PEL; inclusion of Short Term Exposure Limits (STEL) to complement 8 hour time weighted average (TWA) limits; establishment of skin designation; and addition of ceiling limits as appropriate.
All of the revised PELs are included in a single new Table Z-1-A which also includes the existing OSHA PELs under the Transitional Limits Columns. This regulation permits the use of any compliance methodology, until Dec. 31, 1992, to achieve the revised PEL. However, during this time period the established OSHA hierarchy of controls with preference for engineering controls will be applied to achieve the level of the transitional PELs. Tables Z-2 and Z-3 are temporarily maintained since they contain limits which cannot conveniently be included in the format used in Table Z-1-A.
OSHA has reviewed health, risk and feasibility evidence for all 428 substances for which changes to the PEL were considered. In each instance where a revised or new PEL is adopted, OSHA has determined that the new limits substantially reduce a significant risk of material health impairment among American workers, and that the new limits are technologically and economically feasible.
The revised standards will provide additional occupational health protection to 5. million workers at an annual cost of approximately $170 per employee protected. This cost is only a fraction of 1 percent of sales for all affected sectors.
DATES: This final rule shall become effective March 1, 1989. The start-up date for compliance with any combination of controls is September 1, 1989. The start-up date for compliance with preference for feasible engineering controls is December 31, 1992, or in certain circumstances December 31, 1993. See 29 CFR 1910.1000 (f) or Section X of the preamble.
ADDRESS: In compliance with 28 U.S.C. 2112(a), the Agency designates for receipt of petitions for review of the standard, the Associate Solicitor for Occupational Safety and Health, Office of the Solicitor, Room S-4004, U.S. Department of Labor, 200 Constitution Avenue, N.W., Washington, D.C. 20010.
FOR FURTHER INFORMATION CONTACT: Mr. James F. Foster, OSHA Office of Public Affairs, Room N-3647, Department of Labor, 200 Constitution Ave., N.W., Washington, D.C. 20210 (202-523-8151). Copies of this document may be obtained two weeks after the publication date from the OSHA Publications Office, Rm. N-3101, at the above address (202-523-9667) or at any OSHA regional or area office.
Organization of this Document
This Federal Register notice discusses health, feasibility, policy and legal issues, and includes amendments to 29 CFR 1910.1000, Tables Z-1, Z-2, and Z-3. All these amendments are included in a new Table Z-1-A which is part of Section X. Tables Z-2 and Z-3 are reprinted in Section X for reference purposes, and to assist during phased enforcement procedures. The preamble includes a discussion of the generic health effects for 18 individual groupings (e.g., neuropathic, ocular, cardiovascular, etc.) as well as a review of the health effects for all of the individual substances. It also includes the final feasibility and regulatory analysis with feasibility determinations organized by industry sector. All these discussions address the comments submitted to the public record for this rulemaking.
The Docket (H-020) includes considerable additional data, including many health studies, the complete preliminary and final feasibility and regulatory analyses with appendices, and additional feasibility information. This includes the final results of a large scale industry survey and many site visits. A four-volume printed version of this information, organized by substance, is also in the Docket. Also included in the record are extensive public comments which include additional health studies and feasibility analyses. The record includes 13 volumes of oral testimony and questioning of witnesses.
All this information is available for inspection and copying at the Docket Office. A list of exhibits is available in the Docket Office located in Room N-2635 at the above address, (202) 523-7894.
The preamble discussion is organized in the following manner:Summary
Further Information/Addresses
Supplementary Information:
[54 FR 2332, Jan. 19, 1989; 54 FR 14909, April 13, 1989; 54 FR 28154, July 5,1989]
Regulations (Preambles to Final Rules) - Table of Contents


text:
Thursday, April 24, 2014
PORTLAND – The container ship Skogafoss is due to arrive in Portland late Friday night to deliver containers filled with bottled water from Iceland and frozen fish from Iceland and Norway.
Larus Isfeld, a senior manager at Eimskip, talks about storing bulk freight, such as water from Iceland, in Sprague's climate-controlled warehouse at Merrill's Marine Terminal in Portland. Listening are Joanne Gibbons, Eimskip's freight forwarding manager in St. John's, Newfoundland, and Arnand Demers, director of forest products/materials handling for Sprague.
Tom Bell / Staff Writer
This is one of the two Eimskip container ships that will be calling on the port of Portland, starting this month. This ship is the Reykjafoss.
Photo courtesy Eimskip Logistics
It's not much – just 40 containers – but it's the start of the first direct container service between Maine and Europe in 33 years.
Until now, the nearest container port for Maine businesses has been Boston, although service there is so limited that most Maine companies have been sending overseas shipments through the Port of New York and New Jersey.
The new Portland service, operated by the Icelandic shipping company Eimskip, will cut down on trucking costs and help Maine businesses be more competitive, said Janine Bisaillon-Cary, president of the Maine International Trade Center.
In a recent survey of 115 Maine companies, the cost of transportation was identified as a leading barrier to international trade, especially for firms with fewer than 100 employees.
Companies that shipped ocean freight on pallets reported that shipping by truck from Maine to ports in Boston and New York cost nearly as much as transport across the ocean on a ship.
"This is all very timely in terms of addressing one of Maine exporters' biggest needs," Bisaillon-Cary said of the Eimskip service.
Eimskip is moving its North American hub from Norfolk, Va., to Portland. It will offer bimonthly service connecting Portland directly with cities as far north as Murmansk, Russia, 125 miles above the Arctic Circle, and as far south as Rotterdam, Netherlands, Europe's busiest port.
Perhaps more significant for some Maine businesses, it also will connect Portland with the ports of Argentia and St. Anthony in Newfoundland, Canada.
Exxon Mobil Corp. in January gave the green light to a $14 billion project to pump oil from a massive oil field off the coast of Newfoundland. Some materials for constructing the oil rigs and infrastructure are likely to be delivered by ship. Eimskip is the only international carrier serving the island, and Portland will be Eimskip's only scheduled port of call in the United States.
In addition, the Newfoundland government over the next few years will spend more than $7 billion to build two huge hydro projects in Labrador. They also could benefit from receiving materials by ship. Work on one of the projects has just started.
John Gulliver, an energy expert at the Pierce Atwood law firm in Portland and a board member of the New England-Canada Business Council, said the transportation link to Newfoundland presents opportunities for Maine companies involved in engineering, construction, heavy equipment, composite technology, and manufacturing and design of energy-related equipment.
More than any other state, Maine has developed close relationships with maritime Canada, but that relationship has been hindered by the difficulty of moving people and goods between the two regions, Gulliver said. The Eimskip service will help change that, he said.
"We didn't have a way to get there before," he said. "This is going to create all kinds of opportunities."
Peter Vigue, president and CEO of Cianbro Corp., said a container ship is not going to carry large items, such as the 22 modular buildings that his company recently shipped to Newfoundland by barge from its Brewer facility. The buildings went to a nickel-processing operation in Newfoundland.
But his firm can send smaller items by container, he said. And besides shipping goods, the Eimskip service will help build relationships between businesses in Maine and Canada.
For some Maine companies, though, the transportation link to Europe presents the greatest opportunity.
J.B. Turner, president of Front Street Shipyard in Belfast, said he hopes the service will save his company money when shipping boat parts across the Atlantic. He gets a lot of specialized parts from Europe, and he hopes eventually to transport yachts on the ship to customers in Europe.
Not only will it save money on trucking costs by going through the port of Portland, it will be more convenient, with fewer delays, he said.
"Overall, I think it's a fantastic opportunity for everybody," he said.
Businesses won't have to fill entire containers to ship products through Portland. Eimskip will be able to consolidate pallets from multiple shippers into a single container, said Kelly L'Heureux, general manager of the Falmouth office for OCEANAIR Inc., a freight forwarder that provides international transportation logistics services.
She said she expects Eimskip will eventually deliver cargo to Asia by transporting the containers to Asian-bound steamship lines at the port of Halifax, Nova Scotia.
Eimskip officials have said they don't need to attract new customers for the service to be viable. They've been operating out of Norfolk, Va., for decades and expect to keep most of their current customers as they move their hub to Portland.
Still, developing more business from Maine would assure that Eimskip stays in Portland, L'Heureux said.
"As the service develops, I am hoping the Maine clientele will be able to grow so it's efficient and prosperous for everyone," she said.
Tom Bell can be contacted at 791-6369 or at:
Twitter: @TomBellPortland


text:
Description: Two Hot and sexy construction workers who've been giving each other the eye for weeks. Some overtime has been offered and both of them immediately voluteer to take on the two man job, knowing they will be the only ones on site. They find a place where no
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text:
Christians have a moral obligation to adjust their personality type to the truth that God has revealed
I read a piece online recently, written by an evangelical author, detailing his attendance at a theological lecture, in which the proposition was proffered that one's view of the atonement is influenced by their psychological makeup.
So, for example, if you are prone to low self-esteem and feelings of guilt, then you will tend towards penal substitution. If you are an optimist, you lean towards Christus Victor. And so on.
This makes intuitive sense to me; however, the author took exception to this.
As the author is an Anglican he makes the point that the Book of Common Prayer exudes the doctrine of penal substitutionary atonement, and that this must be viewed as either a reflection of Thomas Cranmer's psychological bent, or as Biblically faithful.
If this is to be viewed as Biblically faithful, then, the writer argues, we have a moral obligation to adjust our personality type to the truth that God has revealed, rather than 'foisting' our psychological profile on the atonement.
An interesting argument indeed and one that is deeply problematic.
Personality types are formed through both biological and social influences. In terms of social factors, this tends to occur in the early years through a myriad of interactions and relationships, both positive and potentially negative. As any psychotherapist will tell you, it takes much therapy to effect even a small change in ingrained personality types.
To state there is a moral obligation to change a personality type through sheer force of will in order to accept a doctrine is simply not helpful; I should know, I tried it.
This approach leads to a very uncomfortable and potentially damaging form of dissonance.
Trying to ram ourselves into a doctrinal box that runs counter to our true selves, simply doesn't work in the long term. And what if we do, only to discover that particular doctrine to be largely discredited by the majority of believers, including the early fathers and large swathes of the Church.
Or what if we have suppressed ourselves in order to accept a doctrine that turns out to be more nuanced than we were led to believe, or should have incorporated additional facets?
This is what happened to me and it still angers me.
The simple truth is, our personality types impact enormously on our relationship with God, and our understanding of Him, in both positive and negative ways.
Take for example the person who has experienced a troubled relationship with a human father. They may very well project this in some form, in their relationship with the heavenly Father. This might sound negative; however, the person may seek the feminine aspect of God – as exemplified in Proverbs and elsewhere – and reach a much deeper understanding of this aspect of His nature.
Take another example, the person who due to childhood, experiences intense abandonment fears. These folk may endeavour to take hold of God in a far more tenacious manner than others.
The truth is inescapable that we will project our sense of self in some form or another, on to God, which will inevitably influence our relationship understanding.
It is perfectly acceptable to presume that damaged personalities and minds could potentially permeate a persons faith, leading to a distorted or damaged faith.
But who is not damaged in some shape or form?
Is it not possible to presume, that those very folk that hold certain doctrines in such a fundamentalist and unwavering manner, to the point whereby they must declare fellow brothers and sisters as dissenting heretics, are themselves simply acting according to their own personality type / trait?
Is God, who appears to delight in variety, really desiring his children to be devoid of diversity?
Looking at His Church, I don't think so.
Tags: Christian Life


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Come join us Saturday, September 14, 2013 from 10 am to 4 pm for the unveiling of the Community Wellness Collective (CWC), a center providing wellness and health literacy. Feel free to bring a friend!
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