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#1 Food preparation is the most subjective endeavor that anyone can attempt.
#2 Always remember that with food there is an exception to every rule and a rule for every exception.
#3 There is the right way, the wrong way and the chef's way.
#4 Recipes are best used as guidelines, not formulas.
#5 If it tastes good, do it!
Dry Heat and Moist Heat Cooking
These are the two most important things to understand when cooking anything. Because every cooking method uses either dry or moist heat (sometimes both), we can classify everything in this way and ensure that every known method will fall into one category or the other.
Please note that cooking methods such as sautéing and deep frying are considered a dry heat method. One way to help remember this is to think of the fact that oil and water don't mix.
Dry heat refers to any cooking technique that does not include any moisture. Temperatures are usually high, above 300°F. Moist heat involves the use of steam, water, wine, broths and stocks or any other liquid. Cooking temperatures are generally much lower than dry heat, anywhere from 140 to 212°F.
Lean and tender cuts perform better with dry heat. Tougher cuts can be made spectacular using moist heat methods.
Roasting is best done "low and slow"; 250-275°F is an optimal roasting temperature when using a standard home oven. If you cook a roast too fast, the meat can "seize up" and become tough.
Roasts will continue to cook after they are removed from the grill or oven, generally by 5-15°F. This is called "carry over." The larger the roast, the more carry over it will have. If using a pop-up timer, use one that is set below your desired temperature. For example, use a rare timer for a medium rare roast. Pulling out the roast at rare and then resting it for 15 minutes before slicing and serving will allow it to come up to exactly the temperature you are seeking.
Temperature guidelines
120-130°F = Rare
130-135°F = Medium rare
140-150°F = Medium
155-165°F = Medium well
170°F+ = Well done
Always "rest" a roast before cutting and serving. After removing it from the oven, let it sit on the counter for 15-20 minutes. This will allow the meat to "relax" and become much more tender.
Grilling with either gas or charcoal generally is best at medium-high heat. Always start at this level and adjust as needed.
If you sauté beef items, make sure the cuts are not too thick or the pieces too large. Basting is best done when cooking "low and slow."
Smoking is a little different compared to roasting in an oven. In effect, the box you smoke the meat in is an oven with smoldering wood chips creating the smoke to add flavor.
Different woods will impart different flavor profiles to the meats. Typically the temperatures used for smoking are quite low - at or below 250°F.
Pork Shopping Tips
• Decide how much time and effort you want to use in preparing and cooking the cut you select. Chops and steaks will take less time to cook than a roast but require more attention during the cooking process.
• When feeding a large group, preparing and cooking a large roast may be less effort than trying to cook individual chops or steaks for each person. It also gives you time to attend to other dishes since the roast will need little attention while it is cooking.
• Cuts from the loin are very popular and easy to cook but are more expensive than the cuts from the shoulder, which contain more fat but are very flavorful and tender.
• Ribs are always a favorite, but will the mess created by ribs be suitable for the occasion?
• Select the right thickness of chop for the intended use. To grill, broil, braise or stuff, select chops 1 to 1-1/2 inches thick, or for a quick sautéing select chops that are no more than a 1/2 inch thick.
• For extra speed and convenience in cooking and serving, select boneless cuts. However, be aware that you may sacrifice some flavor and juiciness due to the absence of the bones. Also, boneless cuts tend to be more expensive.
• Check the label on the meat for the "sell-by" or "use by" date to be sure your selection will remain fresh until the time that you will be cooking it. If you are going to be freezing it, be sure it is frozen before its freshness expires.
• Always select pork that has been inspected and approved for wholesomeness to guarantee that the pork was processed under sanitary conditions and is free of disease.
Please note: Always select meat just before you are ready to check out at the food store. Raw meats should not be put into bags with other foods. In warm weather, raw meat should be placed inside the car so that it can be exposed to air conditioning. If the travel home will take more than an hour, be sure to have a cooler that the meat can be stored in for the ride home.
Thawing Tips
• When thawing in the refrigerator, be aware that food placed in the coldest area of the refrigerator will take longer to thaw than if placed in another area. Also, food placed in a refrigerator set at 35°F will take longer to thaw than a refrigerator set at 40°F.
• While thawing, be sure that drippings do not contaminate other food or preparation surfaces.
• To store meat that has been thawed in the refrigerator, remove from wrapping and pat dry with a paper towel. Place on a tray with sides to catch drippings, cover loosely, and place in the refrigerator in an area where there is no danger of the juices dripping onto food that will be eaten without cooking, such as raw vegetables and salad ingredients.
• When thawing meat in the refrigerator, drain the juices that accumulate on the tray holding the meat. If left to accumulate and if not drained, these juices will deteriorate and spoil faster than the meat, which will then contaminate the meat.
• Plan ahead so you will have adequate time to defrost the frozen meat. Having the meat slowly thaw in the refrigerator will result in the best quality of meat and is the safest method for preventing foodborne disease.
Refrigerating Tips
• Check the temperature of your refrigerator with an appliance thermometer on a regular basis to verify that it is maintaining the proper temperature.
• Store raw meats on the bottom shelf of the refrigerator to eliminate the chance of meat juices dripping down on other foods and contaminating them.
• Chill leftovers quickly by dividing them into shallow dishes before refrigerating. This will shorten the time that the pork is in the danger zone between 40°F and 140°F.
• If you are not sure whether the pork has been refrigerated for the maximum suggested storage time and you are questioning if it is safe to eat, do not taste test it - be safe and THROW IT AWAY!
Freezing Tips
• Use moisture proof wrap or bags when freezing meat. Wax paper is not moisture proof and should not be used for wrapping pork because it will not hold the moisture in the meat.
• Be sure all packages are marked with the name of the cut and the date it was frozen.
• A double layer of wax paper can be used between chops and steaks when freezing to make them easier to separate when thawing.
• Freeze fresh pork as soon as possible to maintain the best quality.
• Store frozen meat in a freezer unit to obtain maximum storage time.
• Do not freeze canned meat. The liquid in the can may expand and cause the seal on the can to break open. Generally these items are processed to be stored in the refrigerator or are processed as shelf stable convenience items.
Handling and Safety Tips
• Wash all work areas, utensils, and cutting boards that are exposed to raw meat and juices with hot soapy water. Periodically sanitize cutting boards with a bleaching solution consisting of one tablespoon of bleach per gallon of water.
• Wash hands with hot soapy water before and after handling pork.
• Do not use the same platter to serve cooked pork as was used when it was raw, unless it is properly cleaned first.
• Do not expose pork to unsafe temperatures (40°F to 140°F) for extended periods of time.
• Do not allow raw meat or meat juices to come in contact with other foods that will not be cooked before being consumed.
• Cook pork to approximately 155°F to 160°F to eliminate the danger of trichinosis.
Marinating Tips
• The marinade should totally cover the meat for it to work effectively.
• Pork can be soaked in the marinade for a couple of hours to 12 hours or more. Be sure to store the meat in its marinade in the refrigerator during this period of time.
• Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.
• The marinade should not be reused for any other purpose because of the bacteria that may be present from being in contact with the raw meat. The only way the marinade can be reused is to boil it thoroughly and then use it as a basting liquid or as part of a sauce for the meat. It is best to save some unused marinade for this purpose.
• Meat that has been marinated for a long period of time will shorten the cooking time. Twelve hours of marinating will reduce cooking time by 30 to 35%.
Stuffing Tips
The following guidelines should be followed regarding stuffing:
• If using a recipe where the stuffing or any parts of it are cooked in any manner, it must be completely cooled before inserting into the meat.
• Do not overstuff because the stuffing will expand during cooking.
• Stuffing should reach an internal temperature of 165°F when eggs are one of the ingredients.
• Always thoroughly sanitize any utensils and areas exposed to the raw meat or juices.
• For stuffed chops, be sure to purchase chops that are at least 1-1/4 to 1-1/2 inches thick.
Please note: NEVER stuff meat in advance. Stuffing in advance will increase the risk of bacteria growth. Stuffing can be made in advance and refrigerated separately from the meat and then inserted just before cooking.
Tips on Trimming and Slicing
• Be sure to use sharp knives to ensure clean cuts and to make the process easier.
• Dry meat off with a paper towel before trimming to prevent it from slipping around while cutting.
• Make a cut at one inch intervals through the fat on the edges of steaks and chops to prevent curling during cooking.
• When trying to cut thin slices, it is easier if you put the meat into the freezer for 30 minutes to an hour before slicing to help firm it up. If meat is frozen, slice it before it is completely thawed.
• After cutting cubes for kabobs, butterfly each one by cutting through the center, leaving enough to hold the cube together. This will allow the cubes to absorb more of the flavor from the marinade and then these can be placed on the skewer as a whole cube.
Tips for Checking Doneness
• When pricked, the juices should run clear or have just a very faint pink tint.
• Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness, there may be slight traces of pink in the middle.
• To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness (165°F to 170°F for well done).
Tips on Roasting Pork
• For a crisp surface on your roast, be sure the oven is fully preheated before placing the roast in it and do not cover the meat while roasting.
• To add extra flavor, rub the surface of the meat with your favorite seasonings before roasting.
• Roasting at a lower oven temperature (NEVER roast meat below 200°F) will result in meat that is more flavorful and moist. It will take longer to cook but the results will be worth the wait.
• A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.
• Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
• If cooking more than one roast, be sure that there is uniform space around them so that they will cook evenly. The roasts should not be touching and there should be enough room around them to allow air and heat to circulate.
• When placing a thermometer in the meat to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.
• Using the drippings from the roasted meat will provide great flavor when making a stock, gravy or sauce.
Tips for Frying Pork
• When pan frying, the best cuts to use are boneless. Boneless cuts will lay flat on the bottom of the pan and allow the meat to cook more evenly. When the bone is left in the chop or steak, the meat around it cooks slower. Frequently, when trying to thoroughly cook the meat around the bone, the outer edges will become over done.
• Use tongs or a spatula instead of a fork when placing pieces in the pan or when turning. Piercing meat with a fork allows juices to escape.
• To help reduce splattering when frying, dry all meat with a paper towel before placing in the hot oil. If the meat has a crumb coating, let the meat stand for 20 to 30 minutes before frying. Be sure all utensils and equipment are dry before they come in contact with the oil. Water will make the oil splatter when it is heated.
• Using canola oil provides a milder taste and it contains healthier amounts of saturated and polyunsaturated fats.
• If using butter when pan frying, mix equal portions of butter and oil to help prevent butter from burning.
• When pan frying chops or steaks, dredging with a light coat of flour will result in a nicely browned coating on the meat and create extra brown pieces on the bottom of the pan to aid in making a flavorful sauce.
Grilling and Broiling Tips
• Preheat grill or broiler to the proper temperature to ensure the meat surface is seared quickly to give it a flavorful crust.
• To prevent the meat from sticking, use clean racks and coat them with vegetable oil or a nonstick vegetable oil spray.
• To keep chops, steaks and ham slices flat while grilling and broiling, clip the fat and rind around the edges at 1 to 1-1/2 inch intervals.
• When grilling, aromatic woods such as hickory, mesquite, apple, or cherry can be added to the preheated coals to give the meat a distinctive flavor.
• Do not use a fork to turn pork cuts as they cook. The piercing causes juices to escape. Use tongs to turn.
• Leave an area in the charcoal grill without coals so that if a flare up occurs or some of the meat is cooking too fast, you can move the meat to this cooler area. On a gas grill, leave one burner on low.
Steaming Tips
• Marinate cubed pork, sliced pork and ribs before steaming to give them a distinctive flavor.
• Impart flavor into the meat by adding ingredients to the steaming water, such as onions, carrots, celery and fresh gingerroot.
• Other ingredients, such as vegetables, can be steamed with the meat but be sure to not overcrowd.
• For efficient use of time when preparing recipes that call for pork and rice, steam pork over rice as it is cooking.
• Avoid removing the cover to the pot during the cooking process. This will allow heat and steam to escape, resulting in extended cooking times.
Stir-Fry Tips
• Cut ingredients into small even-size pieces. Using the same-size pieces will allow for more even, quick cooking of all ingredients. For your convenience, you can purchase vegetables pre-cut for stir-frying but be prepared to pay more for them.
• To make the cutting of pork into thin strips easier, place the meat in the freezer for about 3/4 to 1 hour to firm it up. If the pork is frozen, cut it into thin strips before it is completely thawed.
• After cutting pork into thin strips, be sure to properly clean the work area. Wash cutting boards in hot soapy water after each use and use a mild bleach solution periodically.
• When adding ingredients to cook, do not add too much at one time because overcrowding will cause steaming to occur, which will prevent the food from frying properly.
• Use metal or wood utensils for stirring and tossing ingredients while cooking; avoid using plastic because it might melt when exposed to the high temperatures.
Tenderness Tips
• Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat.
• Keep pork from drying out in the refrigerator by keeping it tightly wrapped. If the meat dries out, it will become tough.
• Cook to the proper temperature, but do not overcook or the meat will become dry and tough.
• Let meat rest for 10 to 15 minutes before carving to allow juices to be distributed throughout.
• Cutting meat across the grain will produce slices with shorter fibers, resulting in more tender pieces.
Tips for Light Cooking
• When purchasing pork, look for cuts with lower fat content, such as cuts from the loin or leg.
• Before cooking, trim visible fat to reduce fat content almost in half.
• Cook pork using a low fat cooking method, such as roasting, grilling, broiling, steaming, poaching, braising or stewing.
• Prepare pork with herbs and spices to enhance the flavor rather than using sauces.
• To reduce the amount of fat used when frying, stir-frying, sautéing or searing pork in a pan, use a nonstick skillet which requires less added fat, or use a nonstick skillet with a fat-free nonstick cooking spray.
• If using the drippings from roasted meat to make sauces and soups, cool in the refrigerator to cause the fat to rise to the surface. The fat will solidify, making it easy to remove and discard.
• After cooking ground pork, place in a strainer and rinse under hot water to remove excess fat.
• After stewed meat is finished cooking, let cool and then chill. Once the stew is chilled, the fat will rise to the top and can be easily scraped off to be discarded rather than remaining in the stew. Allowing the stew to set overnight will also enhance its flavor.
Cooking Tips
• Do not overcook pork or it will become dry and tough. The threat of trichinosis is eliminated when pork is heated to 137°F, although the USDA recommends cooking pork to 160°F to be safe. Cooking to 160°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.
• When browning pork, drying the cut off with a paper towel before adding to the heat source will result in more even browning.
• When frying or sautéing, do not place a cover over the pan. This will lock in moisture and cause the meat to braise or steam.
• Lightly coat pork with vegetable oil to keep it from drying out during cooking.
• Before roasting pork, sear all sides to create a flavorful crust on the surface of the meat.
• Do not overcrowd pork cuts when cooking. Leaving space between them will allow them to brown and cook more evenly.
• If using a marinade for basting, set some aside before placing raw pork in it to marinate. Never reuse marinade that the meat was marinated in initially.
• Poach uncooked sausages for a few minutes before frying, broiling or grilling. Sausage casings should not be pierced before cooking. Piercing will cause the juices to be released and sausages will become dry.
• Do not partially cook pork and then store in refrigerator to use later. It must be cooked until done. It can be partially cooked or browned using one method, such as microwaving or searing, and then immediately cooked until done using a different method, such as roasting, frying, grilling or broiling.
Poultry Tips
All poultry sold in the United States is inspected, but Grade A poultry is guaranteed to be plump, meaty and free from any bodily bruises, cuts or broken bones.
Put poultry in the refrigerator or freezer as soon as you bring it home from the store. Bacteria often lives on raw poultry and multiplies quickly at temperatures above 40°F.
Cook poultry until it reaches an internal temperature of at least 165°F. A 4-oz. boneless breast will take about 25 minutes in a 350°F oven.
Check the internal temperature of cooking poultry with a food thermometer before serving. Make sure to put the thermometer right into the center of the thigh or into the thickest part of the breast.
Serve leftovers within 3 to 4 days of cooking. Leftover poultry must be stored in a refrigerator and reheated to 165°F when serving.
Tips for Buying Fresh Fish
Whole Fish
Look for bright, clear eyes. The eyes are the window to a truly fresh fish. Dull-eyed fish may be safe to eat, but they are past their prime.
Next look at the fish. Does it shine? Does it look metallic and clean? Or has it dulled or has discolored patches on it? If so, it is marginal.
Smell it. A fresh fish should smell like clean water, or a touch briny or even like cucumbers. Under no circumstances should you buy a nasty smelling fish. Cooking won't improve it.
Look at the gills. They should be a rich red. If the fish is old, they will turn the color of faded brick.
Fish Fillets
Look for vibrant flesh. All fish fade as they age. If the fillet still has skin, that skin should look as pristine as the skin on an equally good whole fish – shiny and metallic.
Smell it. The smell test is especially important with fillets. They should have no pungent aromas.
Is there liquid on the meat? If so, that liquid should be clear, not milky. Milky liquid on a fillet is the first stage of rot.
Press the meat with your finger. It should be resilient enough so your indentation disappears. If your fingerprint remains, move on.
How to buy it? Watch out for dead ones!
What is a dead one? Shellfish are sold alive, so they should react to you. Put them on the countertop and back away for a moment. Then tap the shell: It should close tighter than it was. Oysters are a little tough to do this with, but clams and mussels will definitely react. You can also tell a dead shellfish after you've cooked them all.
Dead ones do not open after being cooked. Throw them away.
Steaming is the most common method for cooking mussels. Baking can be successful as well as long as there is either a topping or some form of moisture used.
When is it cooked?
The mussel will let you know. When it is open, it is done. Usually 3-8 minutes of steaming will turn the trick. If all of the mussels have opened except for one or two, these are probably dead ones. The dead ones should be discarded. Pan Searing Tips & Tricks
Make sure your pan gets hot - really hot, as in heated on high heat for at least 3-5 minutes. Only then do you add oil or butter.
When the oil or butter gets hot, slide in the fish fillets. If they are thin, you can keep the heat high. If they are thick, turn it down as low as medium for a steak; medium-high for a fat fillet.
Don't mess with it! Constant flipping is death to a good crust. Let the fish cook. If you do, then a crust will form and the fillet will release easily when you do flip it. Once.
Let the first side cook two-thirds of the fillet. Then flip to finish the rest. Serve the prettier side face up on the plate.
One last thing: When you have gone to all this work for a nice sear, put your sauce underneath the fish. Putting it on top will ruin it.
Pan Searing Tips & Tricks
Make sure your pan gets hot - really hot, as in heated on high heat for at least 3-5 minutes. Only then do you add oil or butter.
When the oil or butter gets hot, slide in the fish fillets. If they are thin, you can keep the heat high. If they are thick, turn it down as low as medium for a steak; medium-high for a fat fillet.
Don't mess with it! Constant flipping is death to a good crust. Let the fish cook. If you do, then a crust will form and the fillet will release easily when you do flip it. Once.
Let the first side cook two-thirds of the fillet. Then flip to finish the rest. Serve the prettier side face up on the plate.
One last thing: When you have gone to all this work for a nice sear, put your sauce underneath the fish. Putting it on top will ruin it.
Home Storage Tips
First, you need a large plastic container. Ideally you also will have a slightly smaller container that fits entirely inside the larger one. If you take this step, drill or punch many holes in the bottom of it. This smaller container will hold your ice and your fish. If the smaller container will touch the bottom of the larger one, you will need something to keep it elevated.
What's the point of all this? You will need to keep your fish on ice - even in the refrigerator. And ideally, you will keep them with their back fins facing up, as if they were still swimming. The reason for this is because unlike meat, fish will rot quickly, even in the fridge, unless iced.
Why would this be? Because fish generally swim in water that is colder than air, sometimes a lot colder. They have evolved to survive in water that can be just above freezing. Cod are the most popular fish like this.
This is why fish fat is so good for you. Because it is liquid even at very low temperatures, it does not gunk up your system the way a highly saturated, dense fat such as beef suet does. Fish fat is also loaded with omega-3 fatty acids, something most other meats - with the exception of grass-fed animals - lack.
So here's what you do when you bring your fish home. Make sure the smaller container is up off the larger one. Then fill the smaller container with crushed ice. It must be crushed ice. Large ice cubes will take too long to melt and can discolor the skin of the fish.
Put the fish in, bellies down, backs up, cover the container and you're done.
How long can you keep a fish this way? It depends. If you caught the fish yourself, you will get as much as a week to 10 days. A market-bought fish won't last that long, nor will a piece of fish such as a fillet or a steak. Those will remain at peak condition only a few days.
Replace the ice as it melts, and pour off the melt water. One more thing: If the fish is lean, such as bass or cod or walleye, you get an extra day. If it is oily, such as salmon, trout or sturgeon, take a day off the total time. And if it is a really oily fish, such as a herring, sardine or bluefish, eat it now - it won't get any better tomorrow


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1804 - 1963 : one of the toughest prisons in France
Transformation of the Abbey into a prison
Monastic life ended with the Revolution in 1792. The site became property of the state and after the revolutionary period the Abbey was converted into a central prison in 1804. It was thus saved from certain destruction.
The prison city of Fontevraud was planned for 1000 prisoners and required extensive changes in order to accommodate the numbers. The work aimed to maintain the " initial forms and order, respecting the similarity in the type of construction and use of materials ".
The barracks (now the reception building) was situated in the outer courtyard. All the monastic buildings were converted into dormitories, workshops and common areas and new buildings were built (where the gardens are now, alongside the Abbey).
Work and prison
The first prisoners, men, women and children, arrived in 1814. The center held up to 2000 inmates in Fontevraud and was considered the "toughest in France, after Clairvaux". Inmates worked in various workshops: lockmaking, weaving, mending chairs and making pearl buttons.
From one institution to another, a similar community life filled with silence, work and rituals. The prisoners' graffiti expresses their despair, loneliness and anger. Attempts to escape were many, but few succeeded. They left a memory that would contribute to the reputation of the prison.
Beginning of the restoration
Ironically the site was restored and partially open to visitors during those dark years. It was ranked first on the list of historical monuments by Prosper Mérimée in 1840. As early as the end of the 19th century the site saw extensive restoration campaigns, including that of the abbey church, led by the architect Lucien Magne.
Jean Genet and the prison
"Of all the central (prisons) of France, Fontevrault is the most troubling. It gave me the strongest impression of distress and desolation, and I know that inmates who have known other prisons have felt, even hearing the name, an emotion, a comparable suffering. "
With these words, Jean Genet introduced his book "Miracle of the Rose". The book serves as a guide, both dark and light for the life of prisoners of Fontevraud in the 19th and 20th centuries. The exhibition is located in the former prisoners' visiting rooms.
As you visit the old visitor's rooms, you will follow the exhibition recounting prison life, with a special focus on the experiences of Jean Genet.Archived documents, photos of the work carried out on the prison, as well as prisoners' letters and copies of the graffiti they etched into the walls all stand testament to the darkest period in Fontevraud's history.


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Ok i use a lot of dreamy look (thats what i call it) effect. Again, this is all in photoshop but those who use PSP can figure it out too, its very simple =)
This is photo before and after.
Ok i start with fixing exposure look (see my previous lesson that is located in CHAT forum).
1. When you are done with exposure make everything one layer (combine them all). Duplicate the layer.
2. Make the top layer 50% opacity, and go to Filters > Blure > Gaussian Blure and move the level there to the point when you like it the most. Dont look at your main object beaing blurry - we will make it back to being sharp - consentrate on everyting else - like nature around it. When you like the surrounding click OK.
3. Now get the eraser and erase what you need to be sharp - like i did - i erased people and banch and floor.
4. Thats not all! we can inhance it even more! select the top layer (i call it Half-Way-See-Through layer because it is 50% opacity and y ou can see through it). Select that and go to Image>Adjustment>Hue and Saturation and move Saturation levels to the right - you will have more colors in your dreammy look =)
5. You need to make it pop so go ahead and select bottom (original layer) and adjust Contast. I normally boost contarst to +10. That will pop your image natually. You can also contrast your top layer (just see what looks good for the image)...Contrast, Saturation, Levels is the main 3 things i play around and see what results can be achieved with those 3...
6. Dont forget to sharpen your original (bottom layer) too =)
Share your photos here. Dont forget to enclude BEFORE and AFTER as well =)


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AbsolutePunk.net is offering a chance to win the FIRST pair of tickets to the BlackDiamondSkye tour, via Twitter!
Check out AbsolutePunk's Twitter for details on how to enter!
Contest deadline is Monday May 3, 9am PST.
Deftones will perform a Myspace Secret Show on May 8 at Teatro Tivoli in Lisbon. Doors open at 22:00. First come first served, so get there early!
The fourth installment of The Creation of Diamond Eyes focuses on Deftones' use of electronics on the new album. Check it out here.
Congratulations to our winners of the Diamond Eyes online pre-order promotion!
Our grand prize winner, pale7angel (Cochabamba, Bolivia), will receive a 7" "Rocket Skates" vinyl singed by Deftones and a t-shirt.
Two runners up will each also receive a Deftones t-shirt: Holaitslolaa (Boca Raton, FL) and peanoot3 (Pueblo, CO).
Thanks to everyone who participated - stay tuned for more chances to promote Deftones and win!
Check out Part 3 of Deftones discussing the creation of Diamond Eyes. The third installment focuses on their experience working with producer Nick Raskulinecz.
Deftones will perform an hour long global webcast live from Dallas on May 4th, 2010. The band will perform live and take questions from fans who log into USTREAM.TV/DEFTONES on May 4th at 5pm PST / 8pm EST.
Ten years ago Deftones broke boundaries by being one of the first artists to broadcast a live show online on the day of their White Pony release. With a new album, Diamond Eyes dropping on May 4th 2010 the band will do it again, but this time with crowd participation. Before their live performance fans questions will be answered live on their release day at USTREAM.TV/DEFTONES.
Deftones will be part of a historic tour coming this Fall. Stay tuned to blackdiamondskye.com for all tour information, dates, exclusives, contests, and ACCESS!
Below are the scheduled dates so far. More dates will be announced soon, stay tuned.
16-Sep - Chicago, IL - Charter One Pavilion
17-Sep - Detroit, MI - DTE Energy Center
18-Sep - Toronto, ON - Molson Amphitheatre
20-Sep - Uncasville, CT - Mohegan Sun
22-Sep - Boston, MA - Agannis Arena
24-Sep - New York, NY - Madison Square Garden
28-Sep - Atlanta, GA - Lakewood Amphitheater
1-Oct - St. Louis, MO - Scottrade Arena
4-Oct - Denver, CO - Red Rocks
7-Oct - Vancouver, BC - GM Place
8-Oct - Seattle, WA - Key Arena
9-Oct - Portland, OR - Memorial Coliseum
16-Oct - Las Vegas, NV - The Joint
Tickets go on sale in select markets beginning May 15th at blackdiamondskye.com and LiveNation.com. Fan club pre-sale begins May 10th for select dates.
Check blackdiamondskye.com for more info.


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SPOKANE, Wash. -- Spokane police are searching for the suspects in an armed robbery at a pizza restaurant.
It happened just after 11 p.m. Wednesday at the Pizza Rita shop in the 5500 block of North Wall.
Employees say two men came into the store wearing masks, demanded money and pointed a gun at them. They took the money and fled on foot. The employees were not harmed.
Police set up a perimeter around the store and used a K-9 to track the suspects. That search came up empty.
The Spokane Police Department is working to determine if the same men are behind an earlier robbery at Hot Toddy's Coffee in the 100 block of West Francis. The barista refused to hand over cash to the two men, who reportedly pointed a gun at her.
The suspects are described as two white men wearing blue jackets.
On Pizza Rita's Facebook page, the company says it's offering 100 free large pizzas to anyone with information leading to a conviction.
Anyone with information should call Crimestoppers at 1-800-222-TIPS.


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- 1 Student arrested after lying to instructor, official says
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- 3 Hansen: Ridiculous Mariota no laughing matter for defenses
- 4 New leases help fill Tucson's tallest building
- 5 UA professor plagiarized student's work, school finds
- 6 Retired Fire Chief Dan Newburn dies
- 7 Website study: Arizona 6th worst for teachers
- 8 UA football: Pair of defensive players leave team
- 9 UA football notes: Trusty Grant back in fold
- 10 A-10 removed from runway at D-M
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A Discussion on Wang Shu He Pulse Classic – Part Two
by Leon Hammer
2. "Uneveness" and `Changing Amplitude and Intensity"
The Choppy quality has small `hills" and `valleys" as one rolls one"s finger along the pulse. One commentator mentions that since the `hills" or "bumps" are of differing height, this is the equivalent of a quality I describe as `Changing Intensity or Amplitude", which also varies in height. The argument is, therefore, that Changing Intensity and Amplitude are signs of blood stagnation because like the Choppy quality, there is a variation in height.
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Jake Colletta Films4 Reviews
Creative and current, we are here for your big day! Lowest Packages Starting at just $2,150!
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Mention that you saw this deal online, and we will add a free 70-100 photo slideshow to your package! (If your package already has a slideshow included, you may choose to add a second slideshow for free or receive a discount of $50!)
Greene Leaf Productions8 Reviews
Charlotte, NC | 704-651-2748
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Expires: Dec 31, 2014
Attention all friends and engaged couples. The first 12 couples who booked their wedding with us will get $200.00 off the service price from package; #2 & #3. This is contingent upon your date and our availability for dates specified.
Nine Worlds Films
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I came across this article from the Huffington Post about a Mother who learned quite a few things when she stopped yelling at her kids
CLICK HERE TO READ ARTICLEHaving a 4-year-old and twin 2-year-olds, I feel like my wife or I "yell" quite a bit. Do we do it too much? I don't *think* so, but how much is "too much??"
One of the things that I noticed often when I see parents who have young kids is that there seems to be a lack of "taking charge" at times. I always told myself when witnessing that was I don't want to be in a position where my kids "run the house." (Now we all know that kids DO run the house in some regard-as parents kinda have to change their lives around raising their kids.)
What I'm getting at is that I DO yell, but only when I think it's truly needed; when one of the kids is asked repeated times to stop doing something and they continue to do it, when one of the kids is doing something that puts them in immediate danger and they need to stop NOW, when one of the kids punches/hits/intentionally hurts another kid, or when my 4-year-old continues to "whine" about something that we've already addressed (usually saying "no" so something she wants.) That's pretty-much it. Is that too much? I really don't think so, but the great thing about parenting, is that there is no "RIGHT" or "WRONG"...if it works...(and you're not breaking the law or harming the kids) then it's all good!


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DB Exclusive Burlap and Lace Guest Book and Pen Style DB87GBP
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Bring elegance and rustic design together with this burlap guest book and pen set decorated in delicate ivory lace. A satin bow finishes the simple yet perfectly embellished design ready to complete the look for your wedding day.
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I don't know who this kid is, but find him. Find him, find a pen and paper, and get this kid to sign something…anything…I don't care if it's a napkin from the cooler next to the Capri Sun and windmill cookies. Just get his name and signature on something that says Wauwatosa East High School Red Raiders or St. Norbert College Green Knights or Wisconsin Badgers or Green Bay Packers. Can this kid even sign his name yet?
Of course it's only one play, and of course it doesn't work that way…and of course somebody in the SEC has likely already put this kid on the payroll - HEY OOO! - but maybe there's still an open window here for my team.
What a great run by this kid. Eat turf #11! Though it never should have counted. What the heck was #14 thinking at the 10? And how did the zebras miss that?


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You can now filter search results with text. Example: "person: john" will search only person pages for "john".
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Saturday, August 26, 2006
RIP Lea.. marinara , eggplant casserole
18 comments:
I'm sad to hear about your cat. We live in a rual "cat safe" area and have lost several cats over the years. I agree with you about keeping them inside when they are used to the freedom of coming and going.ReplyDelete
I love your casserole dish... gorgoeus! I've been making marinara's to, but don't have a gorgeous large casserole dish like yours to serve them up in, actually I've been canning ours. We enjoy mushroom added to our sauce. I come from a salty tomato family, it really freaked me out the first time I went to one of Dave's family gatherings and they loaded sugar on their tomatoes. I've discovered that he likes sweet marinaras and tomato soups too. I personally prefer a little dill in my tomato soup... I have to add it to my bowl while he has to add the sweet to his.
I am so sorry to hear about Lea. While I don't generally think it's a good idea to let cats outdoors, I completely understand when they "have" to be outside cats.ReplyDelete
My friend in Austin tried to adopt a roaming neighborhood cat and keep it as an indoor cat but they couldn't get it to stop meowing at the door. All day and all night until they just couldn't take it anymore.
My brother and sister have cats that they used to let go outside when they lived in CA and were going to continue doing that when they moved here. However, we talked them out of it because we always see so many dead animals on the side of the road. They were very surprised that neither of their cats have shown any interest in going outside since they've been here (over a month now).
I kept meaning to ask you how you make your shredded cashew cheez? It sounds delicious!
My kitty of 19 years was an outdoor cat for the first half of her life. I t was such a difficult adjustment for everyone to force her to be an indoor cat when we moved to the big city, which is totaly not cat-safe. I think you made the right decision about quality of quantity...but I understand that it was a touch one. I'm sorry to hear about Lea. Hopefully she is in a better place, playing with her brother!ReplyDelete
I'm sorry to hear about your cat. My cat's an indoor cat but when we first moved to Florida, she tried to "escape" the first few months. She eventually got over it (which was a relief).ReplyDelete
Your pasta dish looks great (your food always looks pretty and I'm sure it tasts good too).
Oh, how terrible. :( I'm sorry to hear about Lea - maybe she will come home soon, though?ReplyDelete
My heart hurts for you, Melody. I am sorry for Lea's missing and hope that you know in your soul that you gave her a good life, a life in which she was loved.ReplyDelete
If she is still alive somewhere, that would be best, but if not, it is sad... and i wish her a speedy trip over to Rainbow Bridge where she can romp and play and be free like she wants and needs to be.
I'm lovin' the marinara. It's one of my favorite pasta sauces. That and aribiatta. Mmmmm!ReplyDelete
So sorry to hear about your kitty. My mother used to have a few cats and they were all outdoor cats. She had one, with the very innovative name of Tommy, that would roam away for a day or two and come back. Then once, Tommy was gone for two weeks. My mom was sure he was dead. Then one morning, he was sitting on the back step waiting for breakfast. He looked a little beat up, but was seemed just fine otherwise. Tommy lasted for a good many years.
I'm so sorry about Lea :( You did the right thing, sometimes they just won't adjust to being inside only.ReplyDelete
Our Shadow was once gone for 3 wks and I was sure he'd been hit by a car or something, but he just came home one day like nothing had changed. I hope Lea finds her way home. If she has passed on I know she's in a good place and knew she was very loved. (((((((Melody)))))
I'm still hoping that your cat is okay. I'll keep her in my thoughts
Hi Melody,ReplyDelete
I'm so sorry to hear about Lea. I know how sad it is to lose a kitty. When was growing up in NH we always let our cats (and dog!) outside to roam. I completely understand your decision to let her continue to go outside; I hope you'll be able to let go of that guilt you're feeling. The important thing is that you gave her a good, loving home.
So sorry to hear about your cat :(ReplyDelete
Mmmm all this Italian food is the way to my heart, mmmm..ReplyDelete
I'm very sorry to hear about your sweet kitties. You did the very best you could, and I'm sure they loved you for it :)ReplyDelete
I'm so sorry about Lea!! I somehow hope she returns to you, but you sound pretty sure she won't so I know how hard that is. I agree with everyone that you did the right thing by letting her go outside. She would like that more than living a longer life being cooped up.ReplyDelete
Post a picture when you can. I hope you are feeling a little better now.


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Marley Multi Pocket Urbanizer
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Marley Multi-Pocket Urbanizer
Price: $130.00
Item: AL0270
The women's leather bag that lets you fit a lot in a little
Your friends will gush when you open this little number and they see the front wallet feature--which unfurls tri-fold style and lies flat for one-handed access--and the organizer regions in back.
Front flap secured by magnets
Under the flap are 2 wide slip pockets, a gusseted pocket, and a zip pocket for change and receipts
Also under the flap: Open the snap to access 4 currency pockets, 5 credit card slots, ID window and a pen loop that can accommodate pens up to 3/8" Diameter
On the back are 2 zip pockets for your glasses, keys and other necessities
Adjustable strap with a drop length of 19 1/2 to 30 inches
Softly textured, full-grain leather
Sturdy nylon lining
Nickel hardware
7 1/2W x 3D x 6H; 0.7 pounds
Marley Multi Pocket Urbanizer
Carries alot more than you expect!
I bought this in the saddle brown, which is a lovely dark caramel. This bag is organized so as to be able to carry an amazing amount of stuff, including sunglasses, iphone, etc. It's a perfect size and design to carry solo, but small enough to put into a tote for those times when you will be carrying other items. I am practically phobic about not always carrying a huge bag "just in case", but this purse may just convince me to "overcome my fears"! Lovely quality leather, and the length of the strap is easy to adjust.
September 9, 2014
Best purse/organizer I have seen
This is small enough but still holds everything. Its perfect!
September 11, 2014
A gem of a purse
This purse looked too small but I decided to give it a try. It was actually slightly larger and much better organized than the purse I had. It easily holds my Kindle, Samsung GIII iPod, and daily essentials without bulging. The pen loop is a bit tight for my Levenger, but it does stay put. Cards are where I need them, keys handy, and no wasted fluff. It's exactly what I didn't know I needed. Very happy with it.
August 20, 2014
Intelligent Design
I wanted a small bag that could hold my sunglasses that come in a hard case. This amazing bag easily contains the case plus everything else I need. The bag is not heavy, the long strap is perfect for cross body security, and the leather is lovely to touch and to look at. I got the purple color and am very happy with it.
July 7, 2014
Just a little something
I brought this bag for my wife as a B-Day gift. I made a great choice. She loves how compact it is. I have brought other bags for her she seems to like the smaller organizer bags the best. She has not consider any other stores for her hand bags
July 3, 2014
Not very plum
Great little bag, but I was disappointed with the color. It looks plummy and attractive on my computer, but in real life it is a slightly purplish brown. It looked like an "off" brown to me and I returned it. I wish it were available in some brighter colors (red, purple, blue) as well as navy.
July 3, 2014
Love this bag, but...
I love this bag! I love the small size and organization - I can carry everything I need including phone and eyeglasses. I have two - the strap broke on the first one after a couple of years. I'm currently using my second one (about one year of use) and I can see that the stitching that holds the strap in place is giving away so it's just a matter of time before the strap breaks on this one too. I won't buy another but will look into getting it repaired.
June 16, 2014
The most wonderful!
This is the second review I have written about this little bag. I loved it at first and I even love it more now. It is absolutely the most useful little bag I have ever had. It is small enough to fit nicely into a larger computer bag, it acts as a wallet because of the wallet like pockets under the flap. My phone even fits in there and it is one of the larger ones. Then the zipper at the top opens to fit the sunglasses, the address book/notepad, the keys - all the extras one needs to carry around all the time and the most wonderful thing about it is that it does expand as needed but it is not looking like it is overburdened and bulging as many bags, especially small bags, do when essentials are included. I am a bag person and have tried and used many, many bags in my day but this one is the very best ever. I have the purple one which is most beautiful and not at all obtrusive, as well, I am waiting for more colors, perhaps some spring colors. You will love this bag!!
May 25, 2014
Great little BIG purse !!
This little purple purse is perfect, it's just what I was looking for, small, but seems so BIG because it holds everything I need! There's a place for my phone (which is over large), and coins, dollar bills, checkbook, lots of credit cards, keys, pillbox, lipstick, pens/pencils, receipts, coupons, and much more. I love the adjustable handle and the soft smooth feel of the leather. The fine quality shows in the stitching and sturdy lining used. One other fact I realized...it would be perfect for my blind friend who needs to keep her dollar bills separated; this is the purse for her!!!
May 8, 2014
Great little carry all
Originally I was looking for a phone case with wallet and the one I ordered didn't accommodate my phone. So, maybe go a bit larger and carry everything I need for everyday but small enough to fit into my computer case so I only have one bag to carry. The Marley Urbanizer filled the bill completely carrying my sunglasses, my phone, keys, all my wallet stuff - except it wouldn't fit in my circa compact notebook. I solved that problem by cutting down a Sliver notebook with a papercutter to fit perfectly and printed out my own day and monthly calendars in Outlook. I have everything I need in this gorgeous little bag that is so soft and such a beautiful Plum color matching my Plum colored notebook. I couldn't be happier. Already, I am looking at the Marley Crossbody just like it only bigger for when I get my Dell Venue tablet. I have loved Levenger for many years - they always come through for me.
April 17, 2014
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Group meditation practice. All are welcome. Starting at 7:30 pm, sitting for 15 mins, then walking for 5 mins, sitting for 15mins, walking for 5 mins, and ending with a 2o min sit. Please drop by. For those new to meditaition please drop by at 6:45 pm for an introduction.
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Call it a sign of the times. FOX 32 News spotted this armed guard from a private security company manning the front entrance of the medical examiner's office on Chicago's West Side--and he'll soon be joined by others.
FOX 32 has obtained a copy of a bid proposal recently issued by Cook County for armed security guard services at the medical examiner's office. The bid says at least one armed guard will always be present in the morgue during public visiting hours 365 days a year.
Among the guards' duties: stop and question suspicious persons, conduct security patrols, and escort family members to make identifications of bodies. It's that last requirement that apparently prompted the new security.
Cook County Medical Examiner Dr. Stephen Cina confirms there was a tense confrontation several weeks ago when family members of a Chicago shooting victim went to the M.E.'s office to identify the man's body.
"Emotions can run high," Cina says in a statement. "Grief can be converted to anger, and at times, county employees have felt threatened or intimidated. To ensure employee safety, and to maintain an appropriate and respectful atmosphere in the office for others who are present, the determination was made to have security on duty."
Cina was brought in last year as a result of a shakeup by Cook County Board President Toni Preckwinkle after insiders at the morgue leaked pictures showing bodies stacked on top of bodies and other questionable conditions at the facility.
The office takes in nearly 5,000 bodies a year and performs autopsies on half of them. It's unclear how much it will cost to supply the armed guards, but Cina says its insignificant compared to the goal of providing a safe work environment.
Adding armed guards isn't the only security upgrade at the morgue. There's also a new rule limiting the number of people who can identify a body. It used to be groups of four, but now only two will be let in at a time.
Follow @fox32news
WJBK-TV | Fox 2 16550 West Nine Mile Rd.Southfield, MI 48075Main Station: (248) 557-2000Newsroom: (248) 552-5103


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The state will take a look at about 18,000 write-in ballots from Detroit's Aug. 6 mayoral primary that Wayne County canvassers are concerned weren't tallied correctly.
Watch Alexis Wiley's report on clerk Garrett's reponse to this mess. Michigan Elections Director Chris Thomas says Wednesday that state canvassers may meet next week in Detroit and that it would take a day or so to count the ballots.
County canvassers refused to certify the election because tallies for write-in ballots from 179 precincts were done numerically and not with hash marks.
Thomas says county canvassers should have tabulated those ballots on their own. Unofficial results showed Mike Duggan received 44,395 write-in votes. The county said it counted about 24,000 valid votes for Duggan and about 28,300 for county Sheriff Benny Napoleon. Napoleon and Duggan still will face off in the November general election.
WFTC-TV11358 Viking DriveEden Prairie, MN 55344Phone: (952) 944-9999Fax: (952) 942-0455


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Learn how to make a video the fun and easy way. Our video tutorials explain video production techniques, lighting and audio for video, how to create special effects using editing software and much more. It's one of the easiest ways to learn about video production as well as pick up on new video tips.
Camera Controls & Settings: Progressive & Interlaced
Learn the two different methods of how video frames are created, and how to determine the right setting for your project.
Camera Controls & Settings: Frame Rates
Learn what a frame rate is, and how different settings affect the look and feel of your video.
Camera Controls & Settings: Resolution
How much does resolution affect your final video? Learn the basics from SD to 4K, including how it's measured and commonly used terminology.
Camera Controls & Settings: File Format
When your camera has multiple shooting options like mp4 or AVCHD, which one do you choose? We cover many common format options, and give you the tools you need to make the right choices.
Camera Controls & Settings: Exposure Explained
Exposure is one of the fundamentals of shooting great video. Learn about the exposure triangle, and other factors you can control to get the right look for your next project.
Camera Controls & Settings: Aperture
Aperture is one of the most important exposure elements you can manipulate. Find out what it is, what it does, and how to control it.
Camera Controls & Settings: Shutter Speed & Angle
Shutter speed and angle are versatile tools that are often misunderstood by shooters. Learn how they affect motion blur and exposure in your shots, and what settings to use for artistic effects.
Camera Controls & Settings: Gain & ISO
Gain or ISO are integral parts of the exposure triangle. Learn what they do, and how they affect your video.
Camera Controls & Settings: Neutral Density Filters
Understanding what a neutral density filter does, and how it can expand your aperture options is an important concept for every shooter. Learn to get more control over your depth-of-field by using this effective tool.
Camera Controls & Settings: Exposure Assist Tools
Relying on your LCD or viewfinder to judge exposure can be a recipe for disaster. Learn to judge your exposure the right way using tools you can rely on for consistent results.
Camera Controls & Settings: Getting Proper Exposure
Get the best image quality by following the right order of operations to reduce or increase your exposure. Learn step by step instructions for correcting overexposure and underexposure.
Camera Controls & Settings: Autofocus vs. Manual Focus
Discover the pros and cons of auto and manual focus
Camera Settings & Controls: Setting Focus
Learn to get sharp images every time you pick up the camera by using proper focusing techniques.
Camera Controls & Settings: Depth of field Explained
Whether you want your subject sharp, and your background blurry, or everything to be in focus, depth-of-field is a powerful tool for a shooter. Learn what it is, and the factors that affect it.
Camera Controls & Settings: Controlling Depth of field
Once you understand the power of depth of field, the next step is learning to control it. Find out how use different methods to get the look you want.
Camera Controls & Settings: White Balance Explained
Ever wonder why your footage comes out looking blue? White balance is an important concept that directly affects every frame of video you shoot.
Camera Controls & Settings: Setting White Balance
Setting your white balance properly will result in footage that looks natural. Learn the right way to white balance, no matter what camera your shooting with.
Camera Controls & Settings: Setting Assignable Controls
If you've got a camera with assignable rings and dials, you want to assign them to give you the most efficient shooting controls. Learn which controls are most important, and why.