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Eager to revamp your beauty regimen but not break the bank? Look no further than your kitchen pantry! Everything from olive oil to walnuts to even chili can heal, strengthen and moisturize your body in just minutes a day.
Stock up on these eight foodstuffs — and file away tips from stars like Jessica Alba and Lucy Liu — to keep your body luscious well into bikini season.
Olive oil: The healthy fat moistens the scalp from within. For an external boost, use it as a roots-to-ends conditioner. (Rinse after 20 minutes.) Its vitamin E "neutralizes damage caused by free radicals in the air," says Chrissy Wellington, a nutritionist at Canyon Ranch, where Shakira unwinds.
Fortified cereal: Look for a blend with 18 milligrams of iron per bowl — the mineral helps blood deliver oxygen to hair. Says dietitian Lisa Drayer, author of The Beauty Diet, "Without iron, your hair can become dry and brittle."
Walnuts: Just four per day yields results! The nuts are full of protein (a building block for locks) and omega-3 fatty acids, "which moisturize hair," says dietitian Dan Fenyvesi of Rancho La Puerta spa (a Kate Winslet fave). "Plus, they fight skin inflammation to prevent dandruff."
Celeb hair secret: Jessica Alba's DIY hair conditioner: a mask of olive oil and avocado.
Grapefruit: Indulge in one a day. The fruit delivers 100 percent of your daily vitamin C, which "stimulates collagen growth," says Drayer. Translation: firmer skin, fewer wrinkles!
Sweet potatoes: Bodies convert spuds' beta-carotene into vitamin A, says Drayer. (Try for one per day.) The nutrient, which acts like a retinoid, helps control acne.
Dark chocolate: Cocoa flavanols soften skin, says Drayer. And a study found they may also increase skin's natural UV protection! Choose at least 70 percent cacao — and stick to 20 grams a day.
Celeb skin secret: Lucy Liu credits her glow to daily grapefruit juice: "It's detoxifying!"
Greek yogurt: Start each day with 1 cup: Its protein (20 to 30 grams!) strengthens nails' keratin layers, says Wellington, and its calcium (more than 20 percent of a daily dose) helps tips chip less.
Honey: Try 1 teaspoon each day. The antifungal properties, says Wellington, "prevent nails from becoming brittle."
Chili: Without enough iron, nails become weak, says Fenyveski. Feast on three bowls of bean-and-meat chili per week — or add other iron-rich foods (leafy greens, mollusks) to meals.
Celeb nail secret: Vanessa Hudgens loves spinach — which is loaded with iron!
For access to all our exclusive celebrity videos and interviews – Subscribe on YouTube!


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J/Ψ production and nuclear effects in p-Pb collisions at √sNN=5.02 TeV
(Springer, 2014-02)
Inclusive J/ψ production has been studied with the ALICE detector in p-Pb collisions at the nucleon–nucleon center of mass energy √sNN = 5.02TeV at the CERN LHC. The measurement is performed in the center of mass rapidity ...
Suppression of ψ(2S) production in p-Pb collisions at √sNN=5.02 TeV
(Springer, 2014-12)
The ALICE Collaboration has studied the inclusive production of the charmonium state ψ(2S) in proton-lead (p-Pb) collisions at the nucleon-nucleon centre of mass energy √sNN = 5.02TeV at the CERN LHC. The measurement was ...
Rapidity and transverse-momentum dependence of the inclusive J/$\mathbf{\psi}$ nuclear modification factor in p-Pb collisions at $\mathbf{\sqrt{\textit{s}_{NN}}}=5.02$ TeV
(Springer, 2015-06)
We have studied the transverse-momentum ($p_{\rm T}$) dependence of the inclusive J/$\psi$ production in p-Pb collisions at $\sqrt{s_{\rm NN}} = 5.02$ TeV, in three center-of-mass rapidity ($y_{\rm cms}$) regions, down to ...
Centrality dependence of high-$p_{\rm T}$ D meson suppression in Pb-Pb collisions at $\sqrt{s_{\rm NN}}$ = 2.76 TeV
(Springer, 2015-11)
The nuclear modification factor, $R_{\rm AA}$, of the prompt charmed mesons ${\rm D^0}$, ${\rm D^+}$ and ${\rm D^{*+}}$, and their antiparticles, was measured with the ALICE detector in Pb-Pb collisions at a centre-of-mass ...


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The Pumpkin Spice Trend Might Be Over
After years of over-hyping and some delicious (but quite a few nasty) seasonal products, it looks as though the fall pumpkin spice trend is officially plateauing. Are you sad? We're not! We dread fall every year for this exact reason. Year after year all of our favorite fall flavors like cider, maple, apple, and pecan are squashed under the too-sweet orange dominance of pumpkin spice, but now it appears as though that may be ending.
The Best And Worst Pumpkin Spice Lattes
According to new data released by Yelp, the fall flavor now most commonly mentioned in reviews on the site is cider. As in apple cider doughnuts, cider beer, and even apple orchards. Take that, pumpkin spice lattes, pumpkin spice hummus, and pumpkin spice cereal! We would much rather munch on cider doughnuts while walking through an apple orchard that sit at home with a pumpkin spice tummy-ache.
Along with observing the PSL plateau and imminent decline, the review-based site also noticed that mentions of cinnamon and butternut squash were on the rise as well. Maple was popular for a minute in 2013, but ultimately it came and went. Stop trying to make maple happen, America!
According to Yelp, the top 5 places in the U.S. to get our new fave fall flavor, cider, right now are Cider Bite in Portland, Oregon, Arsenal Cider House & Wine Cellar in Pittsburgh, Crush Cider Café in Hood River, Oregon, Broski Ciderworks in Pompano Beach, Florida, and Serpentine Cider in San Diego.
The autumnal season is only two days away, but if you've been scoping out the best place to pick up a warm cup of apple cider (or even a PSL) for the past few months already, you're definitely obsessed with fall.


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- Home
- FOILables
- Pattern Papers
- Foilables Toner Sheets Pattern Paper Pack 2
Product Description
Foilables Toner Sheets - High quality toner graphics by Creative Vision Stamps
Fast and easy way to create handmade greeting cards.
Includes set of (4) 8 1/2" x 11" pre-designed toner sheets. Use with your favorite heat transfer foil and laminator. May use plain for handmade cards, scrapbooking, and othe paper crafting projects. Cut out with your favorite die or electric cutting machine.
16 unique patterns
Fits on A2 size greeting card.
Directions: Lay a piece of your favorite colored foil - color side up, onto of the image and place between a transfer sheet. A transfer sheet can be a folded piece of white copy paper. Then send it through a laminator, and like magic the foil will automatically adhere to the image.
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Air-conditioned apartment boast a kitchenette. Other amenities include a cable TV, a DVD player and a seating area. An en suite bathroom comes with free toiletries and a hairdryer.
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Larry Rachleff
Hailed by the Chicago Tribune as "a take-charge maestro who invests everything he conducts with deep musical understanding," Larry Rachleff is a conductor of exceptional wisdom, charisma, and integrity.
Now celebrating his twelfth season as Music Director of the Rhode Island Philharmonic, Larry Rachleff also serves as Director of Orchestras and the Walter Kris Hubert Chair at Rice University's Shepherd School of Music in Houston. During his career, he has also been Music Director of the San Antonio Symphony.
Mr. Rachleff is in constant demand as a guest conductor. Recent and upcoming engagements include the Utah Symphony, Houston Symphony, Seattle Symphony, Indianapolis Symphony, Kansas City Symphony, Phoenix Symphony, Dayton Philharmonic, and Toledo Symphony, among many others. Summer festival engagements include Tanglewood, Aspen, Interlochen, Brevard Music Festival, Music Academy of the West, Opera Theatre of Lucca, Italy, and the Grand Teton Music Festival. In 1993, he was selected as one of four American conductors to lead the Cleveland Orchestra at Carnegie Hall under the mentorship of Pierre Boulez.
Mr. Rachleff is especially noted for his rich and productive rapport with orchestra musicians. The Salt Lake Deseret News had this to say about him recently: "His interpretation (Prokofieff's Fifth Symphony) was charged with power and passion that never waned. His reading was compelling, yet he also managed to bring out the lyricism that lies hidden beneath the boldness of the themes. What was especially remarkable, he conducted the work from memory. The orchestra played marvelously. The musicians were at the top of their game, and their rapport with Rachleff was obvious. It was a fabulous collaboration between orchestra and conductor."
A former faculty member of Oberlin Conservatory, where he was Music Director of Orchestras and Conductor of the Contemporary Ensemble, he also served as conductor of the Opera Theatre at the University of Southern California. He has conducted and presented masterclasses all over the world, including the Chopin Academy in Warsaw, the Zurich Hochschule, the Sydney and Queensland, Australia conservatories, the Juilliard School, the New England Conservatory, and Royal Northern College in the U.K.
Larry Rachleff is an enthusiastic advocate of public school music education. He has conducted All-State orchestras and festivals in virtually every state in the United States as well as throughout Europe and Canada. He has also served as principal conducting teacher for the American Symphony Orchestra League, the Conductors' Guild and the International Workshop for Conductors in the Czech Republic.
As a dedicated advocate of contemporary music, Mr. Rachleff has collaborated with leading composers, including Samuel Adler, the late Luciano Berio, George Crumb, Michael Daugherty, and John Harbison.


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Look around, you may notice some telltale signs that a little sporting event begins tomorrow. The stage for soccer's greatest tournament is set. In less than 24 hours, the FIFA World Cup, held every four years and arguably the most popular sporting event in the world, kicks off (excuse the pun) in Johannesburg, South Africa.
Soccer, or football, depending on where you live, is a widely popular game among children and adults alike. In El Salvador, the CFCA Santa Ana project provides a soccer training camp for sponsored children as part of the sponsorship program benefits. We sent field reporters* Daniel Hernandez and Naresly Callito to interview some of the kids about the camp and find out which team they will be supporting this year's World Cup.
We have soccer fever. Do you?
*A big thanks to Daniel and Naresly, two journalism students who are interning with CFCA under the supervision of Henry Flores, director of the communications center in El Salvador.


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BOMB Advertising
BOMB offers a variety of advertising strategies both in print and on-line as well as in a weekly newsletter. DOWNLOAD OUR MEDIA KIT - and check out your options below:
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Elements Of Style
Hugs & Kisses
Happy Valentines Day everyone!!! I know sometimes the fellas don't take the time to plan something extra special this holiday so I've planned a great day for you!
1. A bouquet of perfect pink peonies, everyone's favorite flower. :)
2. A magically good hair day- perhaps a perfect romantic braided updo that doesn't make you look like you wandered away from fellow cast members from Heidi.
3. A non-email love letter stamped with these custom couple monograms.
4. Champagne truffles dusted with gold- so you can ingest some bling too.
5. A night where red lipstick doesn't make you feel like a clown/poser.
6. Your significant other lets you decorate with pink!
7. A serious and classic dream bauble.
8. He watches The Notebook with you while giving you a foot rub and listening to you swoon over Noah/Ryan.
9. Lots of pink champagne.
10. A plethora of luxuriously expensive candles.
12. He'd like you in this and this.
13. But you'd be more psyched to get these.
Hey, a girl can dream right?
P.S. Happy Valentines to my three loves- Andrew, Bax and Ollie. Love you all so very much.


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SBE, DBE & ACDBE Online Certification Process
You are about to complete the online application for certification under the City of Phoenix's Business Certification Program. If you have any questions or need help while completing the application, please contact the Equal Opportunity Department by email at firstname.lastname@example.com or by phone at 602-262-6790.
For more information about the City of Phoenix's Certification Program, visit http://www.phoenix.gov/eod/programs.
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After logging in to your account, you will be directed to the application form. You can also click the Apply for Certification link on the right side of the "Dashboard." If you require technical assistance while completing the application, please use our online support form.


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Is Your Child Sick?
Medical Library
What is Toxic Shock Syndrome?
What causes Toxic Shock Syndrome?
Who gets Toxic Shock Syndrome?
How does the toxin cause disease?
What are the common findings?
How is Toxic Shock Syndrome diagnosed?
How is Toxic Shock Syndrome treated?
What are the complications?
How can Toxic Shock Syndrome be prevented?
What research is being done?
Links to other information
by James K. Todd, M.D.
Professor of Pediatrics, Microbiology and Preventive Medicine
University of Colorado School of Medicine
Denver, Colorado
Toxic Shock Syndrome (TSS) is an acute, severe disease that is characterized by fever, shock, and a sunburn-like rash. TSS is commonly associated with females who are menstruating and using tampons, but it can occur in boys and girls of any age. Fortunately, if recognized early, TSS can be successfully treated.
TSS is caused by a toxin (i.e., a poison) at the site of an infection in the body produced by a bacterial organism called Staphylococcus aureus. This organism commonly causes wound infections and abscesses in children. The growth conditions at the site of the infection (which also can occur in adolescent girls who are menstruating and using tampons) provide the organism with the proper nutrients to produce a potent toxin that circulates throughout the body.
Boys and girls of any age can get TSS. It is not just a disease associated with tampons; however, any tampon brand or type, or other inserted vaginal device (e.g., a contraceptive sponge or a diaphragm), can cause the disease if it catches the right patient at the right time. Even so, most children will never be at risk of getting TSS, because they have already developed immunity to the toxin.
A toxin produced at the site of the infection can get into the bloodstream and then go to all of the organs of the body. It damages the blood vessels, and they leak fluid into the tissues. This fluid loss can lead to shock, as well as injury to many organs, including the skin, kidney, liver, brain, and heart.
TSS begins with a fever, nausea and vomiting, diarrhea, and a sore throat. The symptoms of TSS are very similar to many other less severe and more common childhood illnesses. However, TSS then progresses to a sunburn-like rash, with signs of early shock, which may be characterized by dizziness, fainting, or confusion.
Doctors diagnose TSS by examining the patient and noting the common signs of the disease in the presence of menstruation and tampon use, or a possible site of bacterial infection, such as a wound infection or an abscess. TSS should be suspected in boys and girls of any age who have a fever or a possible Staphylococcus infection (e.g., a wound infection, an abscess, or a boil), and any of the following symptoms: sunburn-like rash; fainting, dizziness, or confusion; or menstruation and tampon use.
TSS is treated by administering antibiotics to kill the organism, and cleansing the site of the infection (i.e., removal of a tampon or other vaginal device in girls who are menstruating, or surgical drainage if an abscess or a wound infection is present). Patients are admitted to the hospital and given intravenous fluids. If organ failure occurs, patients may be treated with other medications.
Most children with TSS survive, especially if the disease is treated early in its course. Less than 5% of cases are fatal. Most patients will have peeling of the skin on their fingers and toes after several weeks, and, a month later, some transient hair loss may occur. Adolescent girls may experience increased swelling of the hands and feet during menstruation for several months. Some girls may have recurrences of TSS if they use tampons during menstruation in the six months after their first episode.
Early recognition and treatment is important. Adolescent girls should be encouraged to use the lowest absorbency tampon that will still control their flow, to change tampons frequently (every four to six hours), and to use pads instead of tampons at night. Although it has been claimed that "all-cotton" tampons have a lower risk of TSS, this is probably not true. A menstruating girl who develops any of the symptoms of TSS (see Table 1) should remove the tampon and immediately seek medical attention.
Current research shows that TSS is being recognized earlier in its course; therefore, it is being treated more effectively. This has resulted in a decreased fatality rate and less complications. Adolescent girls should be encouraged to read and heed the information regarding TSS on tampon boxes, to learn the warning signs, and to always remove a tampon. If adolescent girls have any symptoms or concerns, they should seek medical attention. Tampon manufacturers are working to make product improvements that will further minimize the already low risk of contracting TSS.
For more information on TSS, log on to the following Web sites:
Tampax.com, Toxic Shock
Kurtz B, Combs P, Todd A, Anderson J, Todd J. Epidemiology of toxic shock syndrome in Colorado, 1970-1996. Royal Society of Medicine Int Congress Symp. 1998; 229: 24-26.
Todd JK, Todd BH, Franco-Buff A, Smith C, Lawellin DW. Influence of focal infection conditions on the pathogenesis of toxic shock syndrome. J Infect Dis 1987;155:673-81.
Todd JK. Toxic shock syndrome. In: Principles & Practice of Pediatric Infectious Diseases, 1996.
Copyright 2012 James K. Todd, M.D., All Rights Reserved
The information contained in these topics is not intended nor implied to be a substitute for professional medical advice, it is provided for educational purposes only. You assume full responsibility for how you choose to use this information.
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The profile you requested is no longer available on www.loveawake.com
Please try to locate the page you were looking for by following one of the links at the top. You can also use Google or contact Customer Care.
Have no fear, help is near! There are many ways you can get back on track with Loveawake.com.
Use the search link at the top of the page to search for.
Follow these profiles to get you back on track!
It's about time you got on with building some new relationships!
It's pretty easy to find if interested in you, but you'll need to tread carefully. All may not be as it first seems. After spending the time to find the right dating site to join, chances are you want to get straight on with finding all those new friends and mates. On the other hand, you may just want to sit back and rest a little! There's nothing much wrong with that because you will have already created a great profile to interest people from . Your profile is bound to show up in other people's searches.
Finding your match.
Whilst you may be feeling a little lethargic right now, please take the time to return mails if should find and contact you. In other words support men online community to which you have now become a part of. There's nothing more frustrating than waiting for someone to reply. Even if you don't like the look of a who is contacted you, a simple reply will do the trick.
Of course, the best way to go about finding your perfect partner is to be a little more pro-active. In fact, you will at least double your chances of finding someone you like if you actually take the effort to look - makes sense really, doesn't it! So make sure you don't "sit back and do nothing" for any real length of time. You'll get much more out of the experience if you really get stuck right in!


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December 31, 2013, 11:21 am
Colorado comic book artists unite for "Off Panel" First Friday event
Comic books may not be fighting for respect the way they were a few decades ago, but it's easy to overlook how most of them haven't benefited from the success of Hollywood's superhero adaptations.
Indie and alternative comics are better and more plentiful than ever, though, and Colorado boasts some of the most talented artists in the nation.
On Jan. 3 they'll present their work at "Off Panel," part of the First Friday artwalk at the 38,000-square-foot Wazee Union studio/exhibition hall.


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Alabama Counties: Elmore County
Click-on the map to get a detailed image of the county
Provided by Alabama Maps
Elmore County was created by the Alabama legislature on 1866 Feb. 15, from parts of Autauga, Coosa, Montgomery, and Tallapoosa Counties. It was named for General John Archer Elmore, a veteran of the American Revolution and early settler of Alabama. Elmore County lies in the east-central part of the state. It is drained by the Coosa and the Tallapoosa Rivers, which merge to form the Alabama River a few miles south of Wetumpka. It currently encompasses 622 square miles. The French established Fort Toulouse at the confluence of the Coosa and Tallapoosa in 1717, upon which site Gen. Andrew Jackson erected Fort Jackson in 1814, following the Battle of Horseshoe Bend. Wetumpka is the county seat. Other towns and communities include Eclectic, Tallassee, and Millbrook.
The Wetumpka Herald online
The Tallassee Tribune online
Owen, Thomas McAdory. History of Alabama and Dictionary of Alabama Biography. Chicago: S. J. Clarke Publishing Co., 1921.
Return to Alabama Counties
Return to Alabama History On-Line
Updated: February 6, 2014


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Yorkshire bites
filled with tender beef and beef dripping gravy
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St. Fagans, Cardiff, South Glamorgan, CF5 6DU 029 2056 9173
Open today: Opening Hours: (Monday) Closed (Tuesday) Closed (Wednesday) Closed (Thursday) Closed (Friday) Closed (Saturday) Closed (Sunday) Closed
This Sunday, treat those who matter most by taking a trip to The Plymouth Arms.
On arrival, take in the sights and smells of our perfectly roasted meats and freshly steamed vegetables, before making your way to your table to enjoy a glass of something special while looking through our Sunday Menu.
Choose from our selection of hearty roasts, such as the Pork Belly topped with a smoked pancetta crumb, Marinated Lamb Rump or how about our 21-day aged Sirloin of Beef?
Whatever you choose, it'll be served with crunchy vegetables like thyme roasted carrots, glazed parsnips and butternut squash as well as beef dripping roast potatoes, Yorkshire puddings, and as much gravy as you like.
Vegans and vegetarians alike will love our Slow Roasted Tomato & Almond Bake (ve).
So, guarantee a truly memorable get-together and book a table at The Plymouth Arms today
Sunday Menu
While we prepare your roast dinner, try one of our Sunday nibbles!
filled with tender beef and beef dripping gravy
topped with garlic butter (V)
maple glazed chicken wings, prawns & chorizo in garlic butter, lamb koftas, salt & pepper calamari with a chipotle chilli mayo and a stone-baked garlic flatbread
chickpea & pinenut falafels, spiced red pepper dip, breaded brie, tzatziki, duo of hummus topped with Omega seeds & a stone-baked flatbread (V)
served with honey-drizzled sourdough and crunchy celery
glazed with chipotle chilli jam, served with tzatziki and dressed slaw
with a spiced red pepper dip and toasted ciabatta (VE)
with rustic bread
in a garlic & mature Cheddar sauce served with rustic bread (V)
coarse pork & Madeira pâté and duck liver parfait with Bramley apple butter, blackcurrant curd, baby gherkins & rustic bread
with chorizo-flavour seasoning and chipotle chilli mayonnaise
dressed with lobster-flavour mayonnaise served with rustic bread
served with minted pea puree and crispy bacon
with a rice cracker and soy, lime & chilli dip
All of our meat roasts are served with yorkshire puddings, smoky beef dripping roast potatoes, thyme-roasted carrots, roasted parsnips, beetroot, butternut squash, broccoli and as much gravy as you like.
aged 21 days
with green beans, tomato sauce, roasted seeds, ruffled roast potatoes, thyme roasted carrots, red onion & roasted butternut (V)
with rosemary and mint
topped with a smoked pancetta crumb with crackling and a honey roasted apple
with a pancetta crumb and a lemon and thyme stuffing wrapped in bacon
Sirloin of beef, breast of turkey and pork belly and crackling wrapped in bacon
All our burgers are served with skin-on fries.
premium beef, specially bred for its unique texture and mouth-watering flavour, with tomato salsa, mayo and homemade onion rings
served with mayo, burger relish and homemade onion rings
our chargrilled beef burger topped with spiked maple glazed pulled beef brisket, streaky bacon, a mature Cheddar cheese sauce, red onion & mayo served with homemade onion rings
a plant based burger with tomato, lettuce, red onion and burger relish served with skin-on fries (V) Swap your skin-on fries to a dressed salad (ve)
Add: Cheddar £1 | Chargrilled halloumi £3 | Portobello mushroom £0.5 | Jalapenos £0.5 | Sweet cured streaky bacon £1.50 | Chorizo £1.50 | Garlic prawn mini skewer £2
Our steaks are expertly aged for superb flavour and tenderness and come served with triple-cooked chips, homemade onion rings and a thyme-roasted tomato.
aged for a minimum of 28 days for superb flavour and tenderness. Recommended medium
our most tender premium steak. Recommended rare
Choose from Béarnaise*, beef dripping or peppercorn* sauce £1.75
Add: Garlic Prawns £3.00 | Portobello Mushroom £0.50 | Garlic & cheese mushrooms (v) £2.75
chargrilled chicken breast, topped with smoked Cheddar and a 4oz gammon steak, served with triple-cooked chips and a barbecue sauce
with red peppers & black beans in a Jerk seasoning, topped with roasted chilli and served with turmeric rice (VE)
beer-battered cod with triple-cooked chips, mushy peas and a tartare sauce
dressed cos lettuce with bacon lardons, anchovies and Gran Moravia cheese, served with a stone-baked garlic flat bread
Add: Chicken breast £3 | Chargrilled halloumi £3
with a pea & smoked pancetta velouté, broccoli and spring onion mash
slow-cooked beef in a treacle, root vegetable & ale sauce, topped with puff pastry, served with mash, seasonal vegetables and a jug of gravy
in a chardonnay, woodland mushroom & leek sauce, topped with puff pastry, served with spring onion mash, roasted carrots and green vegetables
a mini version of some of our favourites including Belgian chocolate brownie topped with vanilla ice cream, Bramley apple pie & custard, baked vanilla cheesecake with blackcurrants in sauce & apricot crème brûlee
Sticky toffee and date sponge, topped with salted butterscotch sauce and custard (V)
Served with custard (V)
whipped cream folded with crushed meringue, blueberries, strawberries and raspberries in sauce (V)
compote in a shortcrust pastry served with vanilla-pod ice cream and custard (V)
digestive biscuit base topped with toffee fudge, cream and fresh caramelised banana slices (V)
with chocolate sauce and irish liqueur ice cream (V)
apricot compote in a classic brûlée with home-baked butter biscuits (V)
served with custard (V)
with a shortbread biscuit base served with Herefordshire blackcurrants in sauce (V)
with a cinnamon biscuit base served with caramelised banana (VE)
Choose one of our hot drinks with one of these mini puddings (add a liqueur to your hot drink for an extra £1.35)
Vegan caramel biscuit cheesecake (VE) | Crumble of the day* (V) | Eton Mess (V) | Belgian Chocolate Brownie* (V) | Apricot crème brûlée (V)
* = Contains alcohol.
† = Contains tree nuts and/or peanuts.
(V) = made with vegetarian ingredients; (ve) = made with vegan ingredients, however, some of our preparation and cooking methods could affect this.
If you require more information, please ask your server.


text:
University of Hawaii announces pilot program to assist faculty with purchasing a homeUniversity of Hawaiʻi
VP for Budget and Finance & Chief Financial Officer
HONOLULU — The University of Hawaiʻi announced a new pilot program called the Mortgage Assistance Guaranty Program (MAGP) that will assist with mortgage guaranties for eligible employees. As the result of a competitive bid process, the University of Hawaiʻi has secured an arrangement with Bank of Hawaiʻi, which provides for mortgages with lower down payments, lower closing costs, and favorable interest rates and loan fees for the purchase of a "first" home. The initial program is being made available to UH Mānoa faculty and may be expanded in the future.
"This pilot program is aimed squarely at retention of outstanding UH faculty, who contribute greatly to the social, economic and environmental well-being of our state, particularly in these tough economic times," said UH President David McClain. "If this pilot effort bears fruit, we're hopeful that we can expand this concept to other campuses and to a broader spectrum of our employees."
UH President David McClain has authorized $1,600,000 from the University's Housing Assistance Revolving Fund to be used to provide guaranties under this pilot program with an additional $500,000 committed from the UH Mānoa School of Ocean and Earth Science and Technology for its faculty. The MAGP is intended to increase the affordability of an initial primary residence for university employees.
The basic program provides a first mortgage up to the lower of 80 percent of the purchase price or appraised value up to a maximum of $625,500. A second mortgage up to 17 percent of the purchase price will be guaranteed up to $125,000 by this program, with the borrower providing the remaining purchase price as down payment. Additional benefits include:
- Reduced loan fees
- Reduced second mortgage interest rates
- No Private Mortgage Insurance requirement
- Free BOH VISA or American Express card
- Free overdraft protection
- Free travelers cheques
- Free cashier's checks
The pilot program will be administered through the UH Mānoa Chancellor's office. For information regarding eligibility, process and selection criteria, contact Kathy Cutshaw, UH Mānoa vice chancellor for administration, finance and operations at 808-956-9190.
"In these challenging economic times, this is one way in which the University is looking to help our faculty continue to live and work in Hawaiʻi," said UH Mānoa Chancellor Virginia Hinshaw.


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"Carnival Spirit, 10 nights South Pacific"
We just returned from the Pacific Islands 10 night cruise (May 2014) on Carnival Spirit, who our two children 8 & 10. First cruise for all of us and we really enjoyed it. Good food, great staff (from waiters, bar staff and Cabin Stewards) and things were very well organised when it came to boarding and disembarking the ship, whether it was the 4 ports of call or when boarding in Sydney and returning. Carnival have staggered check in times where you pick your preferred time to board, (not sure if other ships do it, but I'm told Carnival are the only ones) and it works a treat. We turned up about 45mins before our check in time with our bags already tagged & our luggage was taken off our hands for us outside the Passenger Terminal. That frees you up to walk around for a while without all the main luggage while waiting for your check in time. When that time came it was all very efficient and we were on the ship in under 30 mins. Same with disembarking at the ports of call. There's a tendering system where you go and collect a numbered ticket when you're ready to go and they'll call your number when the tender boat is ready. We never waited more than 20mins. They run about 4 tender boats constantly ferrying people to the islands, you turn up when called and the boat is waiting for you. Food ranged from good to excellent (never had a bad meal) Buffet has a wide variety ( too much to list here, but it's good quality), you can have anything from the usual hot food right through to a salad bar, fresh Pizzas made to order (24/7) and sandwich bar where they'll make fresh wraps to order or a simple toasted sandwich. Also 24/7 ice-cream by the pools. Empire Dining room for Main evening meal also good to excellent. Some meals were better than others, but never a bad one. Waiter staff are very attentive and professional. If turning up for a pre-selected dining time (either 5.30 or 7.45pm) you're looked after straight away. The first night our kids ordered some drinks and the next night when we tuned up, the drinks were already there waiting for them. Little things like that which impressed us. When you do order, it's never more than 10-15 mins for each meal to come out. Some great entertainment as well during the meal, usually just after everyone's mains. Some of the waiter staff sang on a number of nights and they were brilliant, with all the waiter staff dancing as well. I've read some reviews where people described it as 'annoying'- some people are obviously hard to please no matter what! What it did offer was a great atmosphere and was never overdone, it made the evening even more enjoyable Breakfast you can also have in the Empire Room (where you're waited on) or head up to Deck 9 to the Buffet which we did most mornings. Having breakfast at the buffet means being able to enjoy the wide ocean views while having a big breakfast! Once again a large variety as well as fresh omelettes made to order Great deck side BBQ as well (Fat Jimmy's) at lunch time, with really nice food. We also had dinner one night in the 5 star Nouveau Restaurant up on Deck 10. That's an additional charge at $40/head, but great value for 4 courses and the food is EXCELLENT. It's worth doing at least 1 night there. Beer (close to schooner size) average $8 a beer, cocktails around $10, kids Mocktails $6 and softdrinks $2.25 each (large). Best value though is to buy the kids soft drink package at $5.50 day and its unlimited refills. We didn't let our kids drink soft drink non-stop, but if they had one throughout the day and 1 at dinner, plus the odd extra here and there, the $5.50 day is well worth it. If we fancied a soft drink as well, we'd simply have one of the kids go up and get it for us. You can buy the adult's soft drink package at $7.50 day, but why bother when you can have one of the kids go on an undercover mission and get you a soft drink as part of their deal! Cabins were serviced twice daily if you leave your little service request thingy on the door, so we always came back to a tidy cabin. Nice hot showers with good water pressure in the cabins as well! Pay the extra and get a balcony, it's nice to have the fresh air and the ability to sit outside and take in the views in privacy every now and then. Try to avoid booking shore excursions on board the ship and do your own thing, as they're notoriously expensive. The Mele Cascades for eg is about 20 mins out of Port Villa & is a fantastic must see, however if you book on board you'll be charged $86 AUD /adult and $56/child to book the ships tour. We caught a taxi when we arrived in Port Villa (they're all there waiting for you looking for your business) and paid a total $80 Aud for the 4 of us. For that our friendly Taxi driver 'Max' drove us through town pointing out some sights and took us all the way to the falls. We did have to pay our entry to the falls when we arrived ($25 AUD/adult, $15/child), but still saved us $120 in total compared to booking an 'organised tour' on the ship. He then waited 2.5 hours for us while we walked up and swam, then took us to a local village ( not the one they sell on the ship) where we had our own personal tour and tribal dance. He then took us back into town and dropped us off while we had a look around the local markets. We made our own way back to the ship for $15 for the 4 of us on one of the local mini buses that keep passing through town offering you trips back to the ship. Mystery Island & Lifou mainly consisted of swimming and snorkelling- but both very nice spots. Beautiful clear water. Once again you can pay for some local tours once on the islands, but we didn't bother. Lifou you can walk up to the old Church as well as a great look out, and then head back to the main beach and swim (for free). There is a coral snorkelling are on the back side of the island which is a protected reserve, which you need to book tickets for on the ship ($18.50/adult), spoke to some people who did it and said it was beautiful. The only tour we booked on board was the yellow 'Choo Choo' train tour of Noumea- manly because the kids wanted to do it. This was the only one of the 4 port days where we booked a tour. It was expensive at $199 for the 4 of us, but was actually quite good. It was 2hrs in duration, picked you up and returned you to the ship ( we chose to get off in town on the way back) showed us all of the main sights of Noumea with a couple of 'look out' stops and also included fresh pastries and cold drinks at one of the stops. The guide was also informative. BUT—here's a tip. Get on the free shuttle bus that Carnival operates to take you from the main port (it's a container terminal) into the Visitors Centre in town ( about a 5min drive) and you can book a 'green train' tour from there, that does exactly the same thing for just over half the price! We only discovered that after booking the one on board the ship. The green train tour is a little shorter at 1.5 hours and doesn't include the snacks as far as I could tell, but is the extra 30mins and snacks worth the extra $$?? We would have done that if we'd known. Otherwise catch the town's shuttle bus where you can jump on and off for about 10-15 bucks a person I think. On our last day at sea we did the 'Behind the Fun tour', which is 3 hours long and takes you through a lot of the restricted areas of the ship (including the theatre, Galley – where you get to enjoy freshly baked pastries, Engine Control room, staff quarters, food stores) and finally the Bridge, where we got to meet the Captain, had our photographs taken with him and had the opportunity to ask questions. At $95/person it is expensive- but worth every cent. If you plan on doing it, book it on the first day, as they're limited (only 2 tours on the last 2 sea days) and they sell out quick. Would we do another Carnival cruise?- absolutely If you're high maintenance and need constant entertainment than maybe a cruise isn't your thing, but if you're happy to chill out and take it easy for a while, taking in in the cruise experience and slowing down your pace a little while out at sea on the non-port days, then you'll enjoy yourself. Having said that though, there's still plenty of activities arranged every day and you can do as little or as much as you want. Eli the Cruise director was very informative & good humoured. Communication on board was always excellent, keeping guests informed on the where, what & how of things to ensure everything ran smoothly. Some fun pool side competitions as well, on our last sea day we had a live ice sculpture demonstration by the pool Complaints? None really. The only minor ones would be the pre-cooked toast at the buffet was like rock! There's toasters scattered around so you can cook your own toast, but not enough of them. All the fantastic sweets on offer seemed to disappear from the buffet around 2.30-300pm, and then re-appear around dinner time. So if you fancy afternoon tea by the pool later in the day, grab some before the buffet closes. The Empire Room though did have 'Tea Time' which was 3-4pm, we didn't get to that but assume that was a cake/coffee/afternoon tea type of thing. We had a great time and for the money was very good value. We look forward to the next one!Read more
- Cruise Name: Carnival Spirit
- Destination: South Pacific
- Sailed: May 2014
- 365 Helpful votes
- 1 Cruise review
- 2 Cruises
"Absolutely Amazing "
Our family had a blast , carnival think of everything. The staff all over the ship were amazing ,so friendly and helpful. Entertainment was great . Soooooooo much food and yum. This was my family's 1st cruise and we can't wait to book again. We did isle of pines, lifou, noumea and mystery island OMG so beautiful what a way to holiday . Loved itRead more
- Cruise Name: Carnival Spirit
- Destination: South Pacific
- Sailed: January 2017
- 252 Helpful votes
- 1 Cruise review
- 1 Cruises
"Amazing carnival cruise "
The Carnival spirit is my first cruise and was beyond what I had expected. Upon arrival I was pleasantly surprised by the friendliness of the crew aboard. Throughout my time aboard i was well looked after and all i had to do was relax. Everything was well thought out, including a handy itinerary of daily activities that was delivered to my room. The food on board was great - both at the buffet and restaurants - no complaints there. The staff at the restaurants were very accommodating, namely Ekadana, Putu and Trisna. They were very friendly and professional and most importantly gave great service. Further the restaurant was impeccable as was the rest of the ship. On board activities were fun and ongoing throughout the day. They were always entertaining. Entertainment at the Pharoh's palace was good, but it would have been better to see something different other than singing most nights. It was great to see a lot of variety in the on board duty free shops; it was money well spent. Note to self: buying lots of cheap gifts adds up to big money! The islands of New Caledonia was an enjoyable experience. There was no need to book tours to experience what the islands had to offer A bus trip around each island and time spent among the white sand beaches were enough to satisfy an insatiable appetite for paradise. The locals, natives and foods were absolutely devine. Overall the cruise was a delight and it was well worth the money. I have come back refreshed and would happily go on this same cruise line again.Read more
- Cruise Name: Carnival Spirit
- Destination: South Pacific
- Sailed: December 2016
- 238 Helpful votes
- 1 Cruise review
- 1 Cruises
"Exceeded expectations "
Carnival Spirit exceeded our cruising expectations from the moment we checked-in! They have a free onboard app to plan our days which we could add events to a planner that would alert us to our selected events, these events ranged from wellbeing seminars, trivias, bands, comedian, sales, art auctions and the list goes on. We enjoyed the various bars which all had signature cocktails, the bands and singers were fabulous and even took requests. The food was in abundance, from the free eateries to the fine dining we were catered for no matter our tastes or desires, offering gluten free and vegetarian options. The crew and staff are amazing, so helpful, friendly and always up for a chat and a laugh. No wonder we had cruising withdrawals! Carnival, you will definitely be seeing us again!!Read more
- Cruise Name: Carnival Spirit
- Destination: South Pacific
- Sailed: June 2017
- 232 Helpful votes
- 1 Cruise review
- 1 Cruises
"First time - ready for next NOW!"
What a great way to holiday. So relaxing. The ship was so clean and staff so happy and friendly. I expected sea sickness but was fine - do not let that thought stop you from cruising. A brilliant departure leaving from next to the Sydney harbour bridge & the Opera House. We had a balcony room - so great waking up to a different island or port each day. I recommend going to discussion sessions on what to do on board, excursions, etc. as you learn a lot which in turn makes your cruise more enjoyable. Our cruise finished one week ago & have been looking for our next one eve since - would go again tomorrow.Read more
- Cruise Name: Carnival Spirit
- Destination: South Pacific
- Sailed: January 2009


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The Jackson Free Clinic (JFC) is run by medical students at the University of Mississippi Medical Center in Jackson as well as volunteer physicians from the local community. It offers non-emergency medical care, including evaluation, testing, prescription drugs and education, to individuals who cannot pay.
Staffing for our clinic is solely on a volunteer basis. The student-run Jackson Free Clinic was created to increase access to health care and assist in restoring health and employment in an underserved population. We focus on major health care issues affecting under-served individuals by providing high quality and caring treatment and education for prevention of acute and chronic medical conditions. Through our efforts, we strive to decrease the emotional and financial burden on the uninsured and society.
The clinic, located at 925 Martin Luther King Jr. Blvd, is open from noon-4 p.m. Saturdays. It is staffed by volunteer medical students including, but not limited to, one upperclassman (third- or fourth-year medical student). Each Saturday, there is at least one volunteer physician who supervises patient care.
In the fall of 2000, Dr. Joyce Olutade, an assistant professor in the Department of Family Medicine at UMMC, addressed the student leaders of the Family Medicine Interest Group. She proposed a student-run health clinic to serve the indigent and homeless populations of Jackson. She had recently worked in a similar facility in California, and felt Jackson would benefit from this type of clinic. The clinic would provide a needed service while allowing medical students to gain knowledge and experience in a clinic setting. An organizational meeting was held, and six medical students began working to make this idea a reality.


text: The president of the United States has publicly declared that he knows the minimum wage any worker in the United States should earn as an hourly salary: $10.10. Why not $11.11 or $9.99 has been left a mystery. But what the president is sure of is that businessmen clearly are stonehearted money grabbers exploiting some of their workers by not paying them the real value of what their labor is worth.


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Every now and then I get a little witty and try to flex my writing muscles. They are thankfully bigger than my t-rexish arm muscles so you might be in for a real treat if I'm having an 'on' day. I did minor in writing in college. I know, pick up your jaw off the ground. Anyways, so some little gem has begun hating on some bloggers. Most of these bloggers are my friends, and they alerted this travesty to me. Supposedly there are all these 'mafias' out there, and I'm not taking about the stupid facebook mafia game. These so-called mafias includes the preppy mafia, the j.crew mafia, the wedding mafias, the mom mafias. Obviously, I'm not preppy, getting married, shop at j.crew, or am a mom, but well, well, well I AM a runner! Well there is another mafia just for me! I've always wanted to be the boss of something, and now I have my chance. It's the Marathon Mafia. According to the blogger, since I run marathons, this is what they said about me and my mafia, "What about those people who are part of the marathon mafia. They think because they can run they are better than everyone else." Um, okay, so pretty much yea, I'm better than EVERYONE ELSE because I can run a marathon, no, no I'm just crazy. Well friends, if you haven't really caught on, most of my posts about about me going to the bathroom or having the best race of my life. Pick your battles. Anyways, since I'm a member of this mafia, I figured I might as well be the boss of it too. I mean, I am from the LBC where Snoop grew up, I listen to a lot of rap music and I on occasion cuss like a sailor, okay maybe not on occasion, but that is neither here nor there. But to be in the marathon mafia, there are rules people. You can join if:
1. You run with a gun. Any kind of gun will do, but extra points for anything that is sawed off. That looks a little bit more hardcore. Machine guns, major points. Anything with the word Glock in it adds points too.
2. You run with a taser. Tasers are fun, trendy and you will get extra points if you ever get anyone to yell, "Don't taze me bro!". If you tase yourself when you run, take videos and post.
3. You use a lot of hair product. I think all members should have slicked back hair in a low ponytail. Guys, this is just slicked straight back for you, if you want to take part of the most kick ass running group ever.
4. Flannel and high white socks. Preferably if the flannel is over a white tank top and only the top button is buttoned. That would really add a lot to the overall uniform of the group. But the high white socks are clutch. More bonus points if you can run in baggy jeans. You might get appointed a position in the governing body of this group if you can pull off that look while jogging, which OBVIOUSLY is the only outfit I run in.
5. Impalas or a Lowrider. Either of these, with blacked out windows rolled down about an inch, and a big sub-woofer blasting something that can't even be recognized over the shaking of the vehicle, perfect. The Koo will be changed up into a 1987 Cadillac momentarily.
6. A mustache. If you usually get your upper lip waxed, now's the time to just get crazy and go all out. Members of this group DON'T mess around, and a 'stache makes things way more official. Guys, this is way easier for you, so you HAVE to have one.
7. You've admitted to almost pooping your pants or almost throwing up on your run or workout before. I mean, we all know I'm the biggest advocate of this and you just aren't a BA unless this has happened to you. What is better than feeling like you might die if you don't find a bathroom, or feeling that yummy feeling in your stomach that you might, maybe just have breakfast revisited.
8. You have to be able to throw up gang signs while running. Our gang sign usually is more 'jazzy handish' than anything though. This is clutch because when you see another member of the mafia, you have to be able to give them a shout-out, without everyone else around you knowing that you actually do know each other. Jazz hands just looks like your having fun, but in reality it means, look at me go, I got yo numba.
9. You have to go to race expos before a race. This is like runner's jail. You spend so much money there, and it's like a pit of nervous energy in that place. Everyone is checking each other out, there are some head-nod hellos and sizing each other up just happens in these situations. You aren't a gangsta unless you been to the big house, and there ain't nothing bigger than a race expo.
10.You don't even have to run to be in this mafia. Just have to be cool and your in, since we supposedly think we are better than everyone else, you have to think the same. That's the only REAL requirement.
We'll have meetings every day, at the local trail entrance and if you want in, just show up and give the rest of the crew the head nod. Don't ever smile, because that is not hardcore.


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The retrieving and cleaning of bones from roadkillOct 05 2011 07:23 PM | Mountain Witch in Miscellaneous
From our own Honeythorn:
1. Before you start
What body parts are you looking to retrieve from the animal?
You need to ask yourself this question before you collect it. No good scraping up anything flat, it will be of no use to you. Skull shattered? did you want the skull? If not, what else can you collect from the animal?
How long do you estimate it to have been there?
If you only want bones, this doesn't really matter. But if you want skin/fur/paws/tails/wings/feet/whole heads , then you must not try to preserve anything over a day dead. It will have begun to decay and the smell will linger even after drying. The fresher the better
2 - Scrape it up.
For those of you who are able to drive, I would reccomend that you keep plastic sheeting in your car.
For those like myself, who are not able to drive, I personally always keep a few plastic grocery bags in every handbag I use on a regular basis , and also my workbag. You simply never know when you'll find something dead, and thus you will always have a bag or two handy.
Disposable gloves may be needed in the case of larger animals.
To pick up a small-ish body - It's exactly like scooping a dogshit. Put your hand in the grocery bag ( turn the bag inside out and make sure it has no holes or rips ) , pick up the body, and turn the bag the right way. This way you can retrieve the body quickly and cleanly, without touching it barehanded.
For larger animals - This will require the plastic sheeting and gloves . The best way would be to roll the animal onto the first third of the sheet, and then roll it up in the plastic before hoisting it into your car.
Things to watch out for
Bodily fluids and excreta - Blood, guts and shit basically. Make sure your plastic bag or sheet has no holes or rips !!! The body may be gassy or bloated depending on how decayed it is. Bloated bodies have been known to explode when moved, you are forewarned !
Smells - This will depend on how long the body has been there, and the level of stench in older bodies will be affected by heat and cold. The hotter it is, the smellier it will be.
Traffic - If the thing is in the middle of a busy road, LEAVE IT THERE. No matter how desirable it may be, no dead animal is worth getting mowed down for, and you may be arrested for obstructing traffic and distracting drivers. If you really must have the thing, return in the small hours of the night, when roads are quieter and usually safer, and retrieve the body as quickly and safely as you are able. Be aware that it's condition may be worse than when you first saw it, as people may have driven over it even more during the elapsed time.
Police officers - To my knowledge it's not illegal to pick up roadkill. It saves the local road cleaners a job if nothing else. But if you are unsure, check with your local authorities beforehand. They will probably think you are insane.
3. Interrment
Burial - I have an area of my garden where I bury my bodies, those with limited or no garden space should find buckets or large plastic storage tubs ( the deep lidded sort you put old c...
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Reading Tea Leaves by McDeeAug 11 2010 01:30 PM | Tana in Miscellaneous
A quick tutorial for those who are interested
1. Make a pot of tea using loose leaf tea (or cut open a tea bag) about 1 table spoon of loose leaf tea should do
2. Pour tea from pot into a normal sized cup and give it to person...
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The Witch As HareFeb 27 2010 12:00 AM | Tana in Miscellaneous
Witchcraft Legends translated and/or edited by
D. L. Ashliman
© 2000-2005
The Old Hare - Ireland
When I was a little girl, 'twas out near Loop Head I li...
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Ouija Boards - How to Use One SafelyJun 19 2010 12:00 AM | admin in Miscellaneous
Ouija Boards - How to Use one Safely!
You will need:
•1 Ouija Board
•1 Candle (preferably white)
•Incense ingredients for burning, incense sticks or aromatic oil for burners (optional)
•Always have 2 or more...
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A State-by-State Report Card on Educational Innovation
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Cooking For Engineers
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Recipe File: Creamy Garlic Mashed Potatoes
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Posted: Fri Jul 15, 2005 5:05 am
Post subject:
For a different taste, try a little less cream and instead of boiling the potatoes, bake them. After baking them until done, remove the skin and use like you had boiled them. Baking them gives a unique flavor.
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Joined: 13 May 2005
Posts: 12
Location: Tustin, CA
Posted: Sat Jul 16, 2005 2:21 pm
Post subject:
I dearly love garlic, but isn't there a potential problem of botulism when storing garlic in oil?
Does briefly cooking the garlic lessen/eliminate that concern? Or should the garlic in oil be used within a few days, weeks or ?
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Sissy Willis
Posted: Sat Jul 16, 2005 7:28 pm
Post subject: More Creamy Garlic Mashed Potatoes, please . . .
Drooling at the very thought. Inspired how-to format, not to mention the glorious step-by-step photo sequence.
You're so right about the unsung glories of superb "side" dishes. Last Easter, my "Sweet Potato aux Peeps" was the pride of the table.
A holiday tradition is hatched
Sissy Willis
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Joined: 18 Jul 2005
Posts: 1
Location: Indy
Posted: Mon Jul 18, 2005 5:57 pm
Post subject: Try sour cream instead of cream
I did a "chef for a day" stint at one of the best spots in town recently. They make their mashed potatoes using sour cream instead of milk/cream and they are fantastic. I've tried their recipe myself with great results.
Also, try adding a couple of table spoons of olive oil - helps with the texture.
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Posted: Sat Jul 23, 2005 6:42 pm
Post subject: that's a lot of garlic
That's a whole lot of garlic and a whole lot of dirty dishes. I use the lazy way and just cook the potatoes until well done, and then stir them in the pan to mash. Always start the potatoes first when making a meal. They will stay hot for a long time & even finish cooking after turning the heat off. I always peel the garlic before cooking - seems unusual to me to not do so.
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Posted: Thu Jul 28, 2005 12:28 pm
Post subject: Alternalte Fat
I like a previous poster I like to use sour cream instead of butter and cream cheese instead of heavy cream. It gives the potatos a nice zip.
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Posted: Fri Jul 29, 2005 4:42 am
Post subject:
omg......... i could have made those potatoes 3 times in the time it took to read all the different ways to make them, and then try to comment here.
Tried to register, but gave up............ haha now i see why this blog is called cooking for "engineers"......... very funny!!
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Posted: Sat Jul 30, 2005 11:50 am
Post subject: mashed potatoes
Mince garlic and add to hot melted butter , i prefer my garlic just slightly cooked.
Generally use milk and plenty of butter rather than cream and to get very fluffy mashed potatoes you mash with a normal masher then wisk to beat in air.
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sweet june
Posted: Sun Aug 07, 2005 11:15 pm
Post subject: re: aileen + botulism
I dearly love garlic, but isn't there a potential problem of botulism when storing garlic in oil?
Does briefly cooking the garlic lessen/eliminate that concern? Or should the garlic in oil be used within a few days, weeks or ?
aileen, botulism and other nasties don't grow in oil-- if there is enough oil in the jar to cover the garlic completely and the jar is well-capped, the result is preserved garlic and an infused oil. you can reheat / recook if it makes you feel better (feeling better is always good!), but it's not necessary.
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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
Posted: Mon Aug 08, 2005 12:16 am
Post subject: Re: re: aileen + botulism
sweet june wrote:
aileen, botulism and other nasties don't grow in oil-- if there is enough oil in the jar to cover the garlic completely and the jar is well-capped, the result is preserved garlic and an infused oil. you can reheat / recook if it makes you feel better (feeling better is always good!), but it's not necessary.
Actually, from what I've read that's not quite true. The bacteria that produces botulism toxin (Clostridium botulinum) grows best in a low oxygen or anaerobic (zero oxygen) environment. Garlic infused oils are a potential source of botulism if the garlic was not cooked enough (killing the bacteria) or the oil does not contain sufficient acid to inhibit the growth of the bacteria. For this reason, garlic infused oils should be refrigerated for safety unless the manufacturer really knew what they were doing.
Fortunately, heat does destroy the botulism toxin, so bring the food above boiling (212°F) for at least ten minutes to be safe.
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Joined: 13 May 2005
Posts: 12
Location: Tustin, CA
Posted: Mon Aug 08, 2005 4:24 am
Post subject:
Thanks, Michael--you are correct that Clostridium is an anaerobic organism, so just putting raw garlic in oil has that potential danger, from what I've read. Skin_Colorz_PDT_09
I thought cooking might mitigate that possibility, but wasn't sure if the earlier post of briefly cooking the garlic was enough of a safety measure.
Probably the best case scenario is to cook the garlic enough to kill possible "bugs" before storing the garlic-oil mixture in the fridge and using as soon as possible.
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Joined: 24 Sep 2005
Posts: 13
Location: Iowa/Chicago
Posted: Sun Sep 25, 2005 12:13 am
Post subject: Botulism
I am not sure if Clostridium botulinum would grow in the oil mixture, it is an anaerobe for sure but not all bacteria like hydrocarbons (some think they are very yummy). What makes it a nasty bug is the fact that it is a spore former and spores are very hardy little buggers that are very hard to kill (researchers and hospitals pressure cook everything to get rid of them). If the mixture was contaminated with C. botulinum then even if it was not in a vegetative (growing) state the spores would certainly be able to withstand that environment. A healthy adult that has not been any a heavy antibiotics regimen does not really have to worry about ingesting said spores but someone who does not have their gut full of bacteria (such as someone on antibiotics or infants under the age of about 1) does. The toxin is released by C. botulinum when it is coming out of its spore (when conditions favor its growth), and thankfully is a heat labile toxin as Michael pointed out, my pathogenesis text suggests boiling for 10-15 minutes (it is referring to home canned food in which contamination and growth can be a real problem). Not being the expert on Clostridia I would have to go with better safe than sorry myself and heat the mixture if you are worried about it (unless you are trying to make botox). On a related note C. botulinum spores can be found in honey which is why people are told not to feed it to infants.
Sorry if this was too much info, especially since I could not give a definitive answer to the question.
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Joined: 13 May 2005
Posts: 12
Location: Tustin, CA
Posted: Sun Sep 25, 2005 4:02 pm
Post subject:
Thank you, Karen, for the more detailed info on Clostridium.
I really liked the idea of rxc's to make an oil/garlic concoction when faced with a Costco load o' garlic, so your suggestion gives me more confidence to try it!
And I am another person who puts in a little sour cream when making mashed potatoes...those poor potatoes are so healthy until we add all the goodies (butter, salt, sour cream...)
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Joined: 20 Nov 2005
Posts: 1
Posted: Sun Nov 20, 2005 1:28 am
Post subject: a few tips
I think I make the best mashed potatoes around, and just about everyone who has tried them agrees. I have developed my technique ('cause it's not really a recipe) by watching them do it on the food channel and by my own personal trial and error.
My way is quite similar to the recipe featured here. I highly suggest rinsing your cubed potatoes in cold water through a colander prior to cooking. This washes off extra starch and brings you delightfully fluffy results later.
After you cook the taters, drain them well. This is important.
Heat your milk (or cream, half and half, whatever) and completely melt butter before adding to the cooked potatoes. Two reasons (that I can think of) support this: first, to avoid overmixing by making the hot potatoes melt your butter for you; and, second, the potatoes absorb better and more quickly the hot liquids (because they are hot, I guess).
Now, many of you scoffed at the thought of using a mixer to mash the cooked potatoes. I wouldn't do it any other way, as long as I can use my flat paddle attachment (never use the whip or wisk attachment or even the beaters of the hand-held mixers).
I normally use low-fat milk and smart-balance type of margarine and a small amount of real butter. But for a holiday or other special occation, for the liquid i will use a equal parts of helf-and-half and real cream and, of course, all real butter. I cannot tell you the amounts, because I just eyeball it.
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Joined: 17 Sep 2005
Posts: 25
Posted: Sun Nov 20, 2005 6:36 pm
Post subject: Re: Botulism
Apologies for the doom and gloom tone of my first couple of posts here, but I'm currently sitting through a weekly 4 hour lecture course on Restaraunt Safety and Sanitation. I figure that's got me a bit jumpy regarding what I put in my mouth.
kskerr wrote:
I am not sure if Clostridium botulinum would grow in the oil mixture, ...
From the National Restaraunt Foundation ServSafe textbook regarding major foodborne illnesses (botulism) and food involved in outbreaks:
"...untreated garlic and oil mixtures..."
Later when discussing botulism:
"Botulism...is so dangerous that people have died from just tasting and spitting out contaminated food."
Based on that information , I have started throwing away my homemade garlic infused oil after 2 days if I haven't used it all.
On a happier note, start your potatoes in cold water and bring them to a boil with the water. I have misplaced my notes on the exact reasoning for this, but it has to do with bringing the starch in the potatoes up to temp gradually rather than over-cooking the starch on the outer edges of your pieces while waiting for the potatoes to become tender in the middle. It takes a lot longer with this method, but they come out very creamy.
For a bit of extra kick, try substituting buttermilk for some or all of the cream.
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