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Evercool HPL-815 and Transformer 3 Review
Evercool is a very well-known manufacturer of computer/processor cooling products and has been for almost two decades. Since the days of the 386 processor, Evercool has been part of the game developing cooling for products for our beloved computers, keeping them cool and in good health. Since starting out in OEM coolers for Intel, Evercool progressed into developing its own product line for retail sales in the enthusiast market — how we know the company today. Since jumping into the retail side of things, Evercool now manufacturers not only CPU coolers and case fans, but also laptop cooling pads, fan filters, grills, and more. In this review, we will be taking a look at some of Evercool's latest additions to its product lineup.
The two heatsinks in the spotlight today are the Tranformer 3 and the low profile, super short HPL-815. Both coolers have completely separate features for two highly different needs, but that alone showcases the wide variety of coolers offered by Evercool. Surfing over to its website, you'll find these two coolers mixed in with a plethora of other coolers varying in size, shape, color, compatibility, and more. Many, like the HPL-315, are suited for use in 2U server cases, and more on top of those are suited for even 1U server boxes. The HPL-815 is a perfect fit for something in a small HTPC (Home Theater PC) or other tight spaces with someone who doesn't require a huge heat load from overclocking or extensive gaming. Small coolers can only be pushed so far, but they also have their advantages. On the other hand, the Transformer 3 is meant for heavy duty work. It employs three copper 6mm direct contact heatpipes on an aluminum, tower-style heatsink with a chromed-out fan. The plastic/chrome look reminds me of the T-1000 from the Terminator movies. It does appear that Evercool's naming scheme for the Transformer line pulled a bit of a "Star Wars", in which it started with number 4 and a 6 several years ago, and now we're down to 3. The numbers don't have anything to do with chronological order, but rather the amount of heatpipes on the product!
Anyways, enough of the silly anecdotes — it's time to get started on testing these two heatsinks. In this review, I will provide a full overview of the two Evercool heatsinks: the low profile, space-saving HPL-815, and the low-cost, performance-style Transformer 3. I will start with unboxing the heatsinks, taking a very close look at their features and construction, and then going through a rigorous testing session to see how they compare to some of the latest hardware when subjected to high heat loads. Without further ado, let's get started.
Closer Look:
The two coolers are packaged slightly differently from the other. The Transformer 3 is in a black cardboard box with a window on the front showing off the chrome, reflective fan and a little bit of the heatsink itself on the other side of the blades. The Evercool logo appears in the top-left corner and an isometric view of the cooler appears in the bottom right. The low profile, HPL-815 is packaged in a plastic clamshell-like package, with the black and red fan showing through on the front. The back of the HPL-815 is hidden behind a black piece of glossy paper giving an introduction to the cooler and lists some features.
The Transformer 3 cooler reminds me a lot of some other heatsinks that I have had my hands on, mainly due to its slender but tall form. It's only about 30-35mm thick without the fan, which is also slim for a fan at only about 15mm thick. Having such narrow dimensions this way, it will leave a lot of room around the CPU socket for access to memory, plugs, etc. Looking at the HPL-815, my first thoughts on this is that it's incredibly tiny! It wouldn't quite fit in a 1U setup, but I could see it working in a 1.5U and a 2U setup as well as in mini-ITX or micro-ATX form factor cases. Neither are supplied with a lot of accessories, but they are simple enough to not require a substantial amount of hardware. The mounting hardware between the two coolers are very similar, but not interchangeable. The Transformer 3's hardware includes a universal Intel bracket and supporting hardware, an AMD socket hold-down clamp and hardware, thermal paste, rubber fan clips and a user's manual. The HPL-815's hardware is the same, with both AMD and Intel hardware, thermal paste and user's manual, but doesn't include the rubber fan clips since the fan is already attached to the cooler. With both coolers out of the box, it's now time to take a closer look at the individual coolers and offer my thoughts on each.


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Breakfast is the most important meal of the day, and it's even more crucial if you're fitting in a morning workout. Whether you're getting a relaxed start before hitting the gym on the weekends, or sweating it out on the treadmill before work, we've got a range of breakfast ideas to fill you up and help you maximize your early exercise routine.
1. Eggs
You already know that eggs are full of protein, but Eggland's Best eggs have 10 times the Vitamin E, double the omega-3 fatty acids, and are a good source of B Vitamins compared to ordinary eggs. Use them in an omelet with veggies and cheese. Hard boil them to eat on the go or slice up with avocado on whole grain toast. Make a frittata over the weekend that can be sliced up for days to follow. They're your easiest and most versatile breakfast option.
2. Smoothies
Smoothies are both filling and make a great low-acid alternative to orange juice, which will be easier on your tummy after a hard workout. Instead of dairy, use frozen bananas as a base; they have electrolytes and help keep you hydrated. You can also add a teaspoon of peanut butter for protein and flavor, and make up the rest of the smoothie with berries, peaches, or greens such as spinach and kale (trust us!).
3. Greek Yogurt
Deliciously sour, low in fat (or fat free), and packed with protein, Greek yogurt is a great grab-and-go breakfast. Bulk it up with some fresh, seasonal fruit, top it with some high-fiber muesli or granola, or if you're really craving something sweet, add a touch of agave or no-sugar-added jam.
4. Oatmeal
Warm and hearty, oatmeal has lots of protein and fiber, can help lower bad cholesterol, and will keep you feeling full all through your workout. It's also not super appealing on a sticky summer day. But bake some oatmeal in the oven for 15 minutes and then throw it the blender with your smoothie, and you'll get all of the antioxidants, sustaining nutrients, and a nice toasty flavor to accompany the fruit.
5. Whole grain pancakes, waffles, and French toast
Carbo-loading is okay when you're preparing for an intense cardio workout. Endurance runners and swimmers in particular will benefit from a carbohydrate-fueled energy boost. To help avoid a crash, use whole grains when making pancakes, waffles, or French toast, to pack in more complex carbohydrates than with white flour. And instead of reaching for the maple syrup, choose fresh seasonal berries for a sweet topping.

subset: commoncrawl


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PEORIA — This city isn't Effingham. Rockford isn't Naperville. Aurora isn't ... well, Aurora, depending on the part of town.
Still, Peoria has enough in common with Aurora, Danville and Rockford to form a not-for-profit alliance. It is designed to help those cities lobby at the state level and share ideas on how to solve common problems.
"With a host of different issues we all face, we feel that with the collective voice of all the mayors in this group speaking together, we'll have more of an impression in Springfield than one at a time calling down there and saying, 'Hey, we need help with schools,' or, 'Hey, we need help with law enforcement,'" Peoria Mayor Jim Ardis said.
Caucus organizers plan to see if other, like-minded cities are interested in joining them.
Ardis and Rockford counterpart Larry Morrissey appear to be the prime forces behind this endeavor. According to both men, it sprang from Illinois Municipal League meetings.
The diversity of cities in that organization sometimes leads to a downplaying of issues important to mid-sized industrial municipalities, Morrissey suggested.
"It's been hard to reach consensus in some very tough areas, with an agenda fair to everyone involved," Morrissey said. "Instead of a watered-down agenda, we're trying to keep it very focused."
Cities involved in this effort share characteristics such as poverty rates, blight and challenges with public housing and federal entitlement programs, Morrissey said.
That's true in Aurora, which has suburban sprawl similar to neighboring Naperville but also has an urban core unlike it. Same in Danville, although it is smaller in population.
"It's not just population based," Morrissey said. "In some cities it has to do with when they were founded and when they grew."
Education, public safety, workforce training and entitlement issues are among the nascent group's top issues, according to Morrissey. Ardis cited education reform initiatives as the main focus.
The caucus might engage in fundraising at some point, although the mayors haven't talked much about that, according to Morrissey.
"Right now, we're really focused on aligning our messaging," he said.
That message might have a difficult time being heard in the state capital this year. The chances of anything productive taking place in a state-election year are next to nil, according to Ardis.
"We have to acknowledge how difficult it is down there, how many things they have on their plate, when somebody else comes knocking on the door when the plate's full," Ardis said. "But we're going to be knocking anyway."
Nick Vlahos can be reached at 686-3285 or email@example.com. Follow him at @VlahosNick.
Peoria joins mid-sized city alliance
PEORIA — This city isn't Effingham. Rockford isn't Naperville. Aurora isn't ... well, Aurora, depending on the part of town.


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GC2QYBD, WWFM VIII in downtown Des Moines was held at the Pappajohn sculpture park. It was a busy weekend for the city as the Dam to Dam race had been run that same morning so there were plenty of muggles out and about. The weather cooperated, it was an overcast 80 degree day. At noon the blue bucket came out and 78 people and one dog congregated at ground zero. Goody bags were handed out that included markers to sign the WWFM VIII display board and noise makers just in case the crowd wasn't enough to draw attention. This park was a wonderful location for the event. There is ample parking on the streets and on weekends the meters are free. The sculpture park gave people places to sit away from ground zero if they wanted or sculptures to look at if they preferred to wander around. The one piece of art in the park that you are allowed to touch and in fact sit on is called "cafe table I & chairs" and this was ground zero. There is a hill to the South of here that was perfect for the group photo.
Total number in attendance: 78 people, 1 dog
Youngest attendee: 4 months
Two You Tube videos: http://www.youtube.com/watch?v=Bqyr0R-95zk by Team Gamsci and http://www.youtube.com/watch?v=uAOCwwcwl2A by JeePSer


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Chapter XVII.
POULTRY includes all domestic birds suitable for food except pigeon and squab. Examples: chicken, fowl, turkey, duck, goose, etc. Game includes such birds and animals suitable for food as are pursued and taken in field and forest. Examples: quail, partridge, wild duck, plover, deer, etc.
The flesh of chicken, fowl, and turkey has much shorter fibre than that of ruminating animals, and is not intermingled with fat,the fat always being found in layers directly under the skin, and surrounding the intestines. Chicken, fowl, and turkey are nutritious, and chicken is specially easy of digestion. The white meat found on breast and wing is more readily digested than the dark meat. The legs, on account of constant motion, are of a coarser fibre and darker color.
Since incubators have been so much used for hatching chickens, small birds suitable for broiling may be always found in market. Chickens which appear in market during January weighing about one and one-half pounds are called
spring chickens.
Fowl is found in market throughout the year, but is at its best from March until June.
Philadelphia, until recently, furnished our market with Philadelphia chickens and
but now Massachusetts furnishes equally good ones, which are found in market from December to June. They are very large, plump, and superior eating. At an early age they are deprived of the organs of reproduction, penned, and specially fatted for killing. They are recognized by the presence of head, tail, and wing feathers.
Turkeys are found in market throughout the year, but are best during the winter months. Tame ducks and geese are very indigestible on account of the large quantity of fat they contain. Goose meat is thoroughly infiltrated with fat, containing sometimes forty to forty-five per cent. Pigeons, being old birds, need long, slow cooking to make them tender. Squabs (young pigeons) make a delicious tidbit for the convalescent, and are often the first meat allowed a patient by the physician.
The flesh of game, with the exception of wild duck and wild geese, is tender, contains less fat than poultry, is of fine though strong flavor, and easy of digestion. Game meat is usually of dark color, partridge and quail being exceptions, and is usually cooked rare. Venison, the flesh of deer, is short-fibred, dark-colored, highly savored, tender, and easy of digestion; being highly savored, it often disagrees with those of weak digestion.
Geese are in market throughout the year, Massachusetts and Rhode Island furnishing specially good ones. A goose twelve weeks old is known as a
green goose.
They may be found in market from May to September. Young geese which appear in market September first and continue through December are called
They have been hatched during May and June, and then fatted for market.
Young ducks, found in market about March first, are called
Canvasback Ducks have gained a fine reputation throughout the country, and are found in market from the last of November until March. Redhead Ducks are in season two weeks earlier, and are about as good eating as Canvasback Ducks, and much less in price. The distinctive flavor of both is due to the wild celery on which they feed. Many other kinds of ducks are found in market during the fall and winter. Examples: Widgeon, Mallard, Lake Erie Teal, Black Ducks, and Butterballs.
Fresh quail are in market from October fifteenth to January first, the law forbidding their being killed at any other time in the year. The same is true of partridge, but both are frozen and kept in cold storage several months. California sends frozen quail in large numbers to Eastern markets. Grouse
(prairie chicken)
are always obtainable,fresh ones in the fall; later, those kept in cold storage. Plover may be bought from April until December.
To Select Poultry and Game.
is known by soft feet, smooth skin, and soft cartilage at end of breastbone. An abundance of pinfeathers always indicates a young bird, while the presence of long hairs denotes age. In a
the feet have become hard and dry with coarse scales, and cartilage at end of breastbone has ossified.
Cock turkeys
are usually better eating than hen turkeys, unless hen turkey is young, small, and plump. A good turkey should be plump, have smooth dark legs, and cartilage at end of breastbone soft and pliable. Good geese abound in pinfeathers. Small birds should be plump, have soft feet and pliable bills.
To Dress and Clean Poultry.
Remove hairs and down by holding the bird over a flame (from gas, alcohol, or burning paper) and constantly changing position until all parts of surface have been exposed to flame; this is known as
Cut off the head and draw out pinfeathers, using a small pointed knife. Cut through the skin around the leg one and one-half inches below the leg joint, care being taken not to cut tendons; place leg at this cut over edge of board, press downward to snap the bone, then take foot in right hand, holding bird firmly in left hand, and pull off foot, and with it the tendons. In old birds the tendons must be drawn separately, which is best accomplished by using a steel skewer. Make an incision through skin below breastbone, just large enough to admit the hand. With the hand remove entrails, gizzard, heart, and liver; the last three named constitute what is known as
The gall bladder, lying on the under surface of the right lobe of the liver, is removed with liver, and great care must be taken that it is not broken, as a small quantity of the bile which it contains would impart a bitter flavor to the parts with which it came in contact. Enclosed by the ribs, on either side of backbone, may be found the lungs, of spongy consistency and red color. Care must be taken that every part of them is removed. Kidneys, lying in the hollow near end of backbone, must also be removed. By introducing first two fingers under skin close to neck, the windpipe may be easily found and withdrawn; also the crop, which will he found adhering to skin close to breast. Draw down neck skin, and cut off neck close to body, leaving skin long enough to fasten under the back. Remove oil bag, and wash bird by allowing cold water to run through it, not allowing bird to soak in cold water. Wipe inside and outside, looking carefully to see that everything has been withdrawn. If there is disagreeable odor, suggesting that fowl may have been kept too long, clean at once, wash inside and out with soda water, and sprinkle inside with charcoal and place some under wings.
Poultry dressed at market seldom have tendons removed unless so ordered. It is always desirable to have them withdrawn, as they become hard and bony during cooking. It is the practice of market-men to cut a gash through the skin, to easier reach crop and windpipe. This gash must be sewed before stuffing, and causes the bird to look less attractive when cooked.
To Cut up a Fowl.
Singe, draw out pinfeathers, cut off head, remove tendons and oil bag. Cut through skin between leg and body close to body, bend back leg (thus breaking ligaments), cut through flesh, and separate at joint. Separate the upper part of leg,
second joint,
from lower part of leg,
as leg is separated from body. Remove wing by cutting through skin and flesh around upper wing joint which lies next to body, then disjoint from body. Cut off tip of wing and separate wing at middle joint. Remove leg and wing from other side. Separate breast from back by cutting through skin, beginning two inches below breastbone and passing knife between terminus of small ribs on either side and extending cut to collar-bone. Before removing entrails, gizzard, heart, liver, lungs, kidneys, crop, and windpipe, observe their position, that the anatomy of the bird may be understood. The back is sometimes divided by cutting through the middle crosswise. The wishbone, with adjoining meat, is frequently removed, and the breast meat may be separated in two parts by cutting through flesh close to breastbone with cleaver. Wipe pieces, excepting back, with cheese-cloth wrung out of cold water. Back piece needs thorough washing.
To Clean Giblets.
Remove thin membrane, arteries, veins, and clotted blood around heart. Separate gall bladder from liver, cutting off any of liver that may have a greenish tinge. Cut fat and membranes from gizzard. Make a gash through thickest part of gizzard, and cut as far as inner lining, being careful not to pierce it. Remove the inner sack and discard. Wash giblets and cook until tender, with neck and tips of wings, putting them in cold water and heating water quickly that some of the flavor may be drawn out into stock, which is to be used for making gravy.
To Stuff Poultry.
Put stuffing by spoonfuls in neck end, using enough to sufficiently fill the skin, that bird may look plump when served. Where cracker stuffing is used, allowance must be made for the swelling of crackers, otherwise skin may burst during cooking. Put remaining stuffing in body; if the body is full, sew skin; if not full, bring skin together with a skewer.
To Truss Fowl.
Draw thighs close to body and hold by inserting a steel skewer under middle joint running it through body, coming out under middle joint on other side. Cut piece three-fourths inch wide from neck skin, and with it fasten legs together at ends; or cross drumsticks, tie securely with a long string, and fasten to tail. Place wings close to body and hold them by inserting a second skewer through wing, body, and wing on opposite side. Draw neck skin under back and fasten with a small wooden skewer. Turn bird on its breast. Cross string attached to tail piece and draw it around each end of lower skewer; again cross string and draw around each end of upper skewer; fasten string in a knot and cut off ends. In birds that are not stuffed legs are often passed through incisions cut in body under bones near tail.
To Dress Birds for Broiling.
Singe, wipe, and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove contents from inside. Cut out rib bones on either side of backbone, remove from breastbone, then cut through tendons at joints.
To Fillet a Chicken.
Remove skin from breast, and with a small sharp knife begin at end of collar-bone and cut through flesh, following close to wish and breast bones the entire length of meat. Raise flesh with fingers, and with knife free the piece of meat from bones which lie under it. Cut meat away from wing joint; this solid piece of breast is meat known as a
This meat is easily separated in two parts. The upper, larger part is called the
large fillet;
the lower part the
mignon fillet.
The tough skin on the outside of large fillet should be removed, also the sinew from mignon fillet. To remove tough skin, place large fillet on a board, upper side down, make an incision through flesh at top of fillet, and cut entire length of fillet, holding knife as close to skin as possible. Trim edges, that fillet may look shapely.
Broiled Chicken
Dress for broiling, following directions on page 244. Sprinkle with salt and pepper, and place in a well-greased broiler. Broil twenty minutes over a clear fire, watching carefully and turning broiler so that àll parts may be equally browned. The flesh side must be exposed to the fire the greater part of time, as the skin side will brown quickly. Remove to a hot platter, spread with soft butter, and sprinkle with salt and pepper. Chickens are so apt to burn while broiling that many prefer to partially cook in oven. Place chicken in dripping-pan, skin side down, sprinkle with salt and pepper, dot over with butter, and bake fifteen minutes in hot oven; then broil to finish cooking.
Guinea chickens
are becoming popular cooked in this way.
Boiled Fowl
Dress, clean, and truss a four-pound fowl, tie in cheese-cloth, place on trivet in a kettle, half surround with boiling water, cover, and cook slowly until tender, turning occasionally. Add salt the last hour of cooking. Serve with Egg, Oyster, or Celery Sauce. It is not desirable to stuff a boiled fowl.
Boiled Capon with Cauliflower Sauce
Prepare and cook a capon same as Boiled Fowl, and serve surrounded with Cauliflower Sauce and garnished with parsley.
Chicken à la Providence
Prepare and boil a chicken, following recipe for Boiled Fowl. The liquor should be reduced to two cups, and used for making sauce, with two tablespoons each butter and flour cooked together. Add to sauce one-half cup each of cooked carrot (cut in fancy shapes) and green peas, one teaspoon lemon juice, yolks two eggs, salt and pepper. Place chicken on hot platter, surround with sauce, and sprinkle chicken and sauce with one-half tablespoon finely chopped parsley.
Stewed Chicken with Onions
Dress, clean, and cut in pieces for serving, two chickens. Cook in a small quantity of water with eighteen tiny young onions. Remove chicken to serving-dish as soon as tender, and when onions are soft drain from stock and reduce stock to one and one-half cups. Make sauce of three tablespoons butter, four tablespoons flour, stock, and one-half cup heavy cream; then add yolks three eggs, salt, pepper, and lemon juice to taste. Pour sauce over chicken and onions.
Chicken à la Stanley
Melt one-fourth cup butter, add one large onion thinly sliced, and two broilers cut in pieces for serving; cover, and cook slowly ten minutes; then add one cup Chicken Stock, and cook until meat is tender. Remove chickens, rub stock and onions through a sieve, and add one and one-half tablespoons each butter and flour cooked together. Add cream to make sauce of the right consistency. Season with salt and pepper. Arrange chicken on serving dish, pour around sauce, and garnish dish with bananas cut in diagonal slices dipped in flour and sautéd in butter.
Chili Con Carni
Clean, singe, and cut in pieces for serving, two young chickens. Season with salt and pepper, and sauté in butter. Remove seeds and veins from eight red peppers, cover with boiling water, and cook until soft; mash, and rub through a sieve. Add one teaspoon salt, one onion finely chopped, two cloves of garlic finely chopped, the chicken, and boiling water to cover. Cook until chicken is tender. Remove to serving dish, and thicken sauce with three tablespoons each butter and flour cooked together; there should be one and one-half cups sauce. Canned pimentoes may be used in place of red peppers.
Roast Chicken
Dress, clean, stuff, and truss a chicken. Place on its back on rack in a dripping-pan, rub entire surface with salt, and spread breast and legs with three tablespoons butter, rubbed until creamy and mixed with two tablespoons flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour is well browned, reduce the heat, then baste. Continue basting every ten minutes until chicken is cooked. For basting, use one-fourth cup butter, melted in two-thirds cup boiling water, and after this is gone, use fat in pan, and when necessary to prevent flour burning, add one cup boiling water. During cooking, turn chicken frequently, that it may brown evenly. If a thick crust is desired, dredge bird with flour two or three times during cooking. If a glazed surface is preferred, spread bird with butter, omitting flour, and do not dredge during baking. When breast meat is tender, bird is sufficiently cooked. A four-pound chicken requires about one and one-half hours.
Stuffing I
1 cup cracker crumbs
cup boiling water
cup butter
Salt and Pepper
Powdered sage, summer savory, or marjoram
Melt butter in water, and pour over crackers, to which seasonings have been added.
Stuffing II
1 cup cracker crumbs
cup melted butter
Sage of Poultry Seasoning
1 cup scalded milk
Make same as Stuffing I.
Pour off liquid in pan in which chicken has been roasted. From liquid skim off four tablespoons fat; return fat to pan, and brown with four tablespoons flour; add two cups stock in which giblets, neck, and tips of wings have been cooked. Cook five minutes, season with salt and pepper, then strain. The remaining fat may be used, in place of butter, for frying potatoes, or for basting when roasting another chicken.
Giblet Gravy,
add to the above, giblets (heart, liver, and gizzard) finely chopped.
Braised Chicken
Dress, clean, and truss a four-pound fowl. Try out two slices fat salt pork cut one-fourth inch thick; remove scraps, and add to fat five slices carrot cut in small cubes, one-half sliced onion, two sprigs thyme, one sprig parsley, and one bay leaf, then cook ten minutes; add two tablespoons butter, and fry fowl, turning often until surface is well browned. Place on trivet in a deep pan, pour over fat, and add two cups boiling water or Chicken Stock. Cover, and bake in slow oven until tender, basting often, and adding more water if needed. Serve with a sauce made from stock in pan, first straining and removing the fat.
Chicken Fricassee
Dress, clean, and cut up a fowl. Put in a kettle, cover with boiling water, and cook slowly until tender, adding salt to water when chicken is about half done. Remove from water, sprinkle with salt and pepper, dredge with flour, and sauté in butter or pork fat. Arrange chicken on pieces of dry toast placed on a hot platter, having wings and sécond joints opposite each other, breast in centre of platter, and drumsticks crossed just below second joints. Pour around White or Brown Sauce. Reduce stock to two cups, strain, and remove the fat. Melt three tablespoons butter, add four tablespoons flour, and pour on gradually one and one-half cups stock. Just before serving, add one-half cup cream, and salt and pepper to taste; or make a sauce by browning butter and flour and adding two cups stock, then seasoning with salt and pepper.
Fowls, which are always made tender by long cooking, are frequently utilized in this way. If chickens are employed, they are sautéd without previous boiling, and allowed to simmer fifteen to twenty minutes in the sauce.
Fried Chicken
Fried chicken is prepared and cooked same as Chicken Fricassee, with Brown Sauce, chicken always being used, never fowl.
Fried Chicken (Southern Style)
Clean, singe, and cut in pieces for serving, two young chickens. Plunge in cold water, drain but do not wipe. Sprinkle with salt and pepper, and coat thickly with flour, having as much flour adhere to chicken as possible. Try out one pound fat salt pork cut in pieces, and cook chicken slowly in fat until tender and well browned. Serve with White Sauce made of half milk and half cream.
Maryland Chicken
Dress, clean, and cut up two young chickens. Sprinkle with salt and pepper, dip in flour, egg, and soft crumbs, place in a well-greased dripping-pan, and bake thirty minutes in a hot oven, basting after first five minutes of cooking with one-third cup melted butter. Arrange on platter and pour over two cups Cream Sauce.
Blanketed Chicken
Split and clean two broilers. Place in dripping-pan and sprinkle with salt, pepper, two tablespoons green pepper finely chopped, and one tablespoon chives finely cut. Cover with strips of bacon thinly cut, and bake in a hot oven until chicken is tender. Remove to serving dish and pour around the following sauce:
To three tablespoons fat, taken from dripping-pan, add four tablespoons flour and one and one-half cups thin cream, or half chicken stock and half cream may be used. Season with salt and pepper.
Chicken à la Merango
Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and sauté in salt pork fat. Put in a stewpan, cover with sauce, and cook slowly until chicken is tender. Add one-half can mushrooms cut in quarters, and cook five minutes. Arrange chicken on serving dish and pour around sauce; garnish with parsley.
cup butter
2 cups boiling water
1 tablespoon finely chopped onion
cup stewed and strained tomato
1 slice carrot, cut in cubes
1 teaspoon salt
1 slice turnip, cut in cubes
teaspoon pepper
cup flour
Few grains cayenne
Cook butter five minutes with vegetables. Add flour, with salt, pepper, and cayenne, and cook until flour is well browned. Add gradually water and tomato; cook five minutes, then strain.
Baked Chicken
Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour, and dot over with one-fourth cup butter. Bake thirty minutes in a hot oven, basting every five minutes with one-fourth cup butter melted in one-fourth cup boiling water. Serve with gravy made by using fat in pan, one-fourth cup flour, one cup each Chicken Stock and cream, salt and pepper.
Planked Chicken
cup butter
1 teaspoon finely chopped onion
Red pepper
tablespoon each, finely chopped
Green pepper
½ clove garlic, finely chopped
Duchess potatoes
1 teaspoon lemon juice
8 mushroom caps
Cream the butter, add pepper, parsley, onion, garlic, and lemon juice. Split a young chicken as for broiling, place in dripping-pan, sprinkle with salt and pepper, dot over with butter, and bake in a hot oven until nearly cooked. Butter plank, arrange a border of Duchess Potatoes close to edge of plank, and remove chicken to plank. Clean, peel, and sauté mushroom caps, place on chicken, spread over prepared butter, and put in a very hot oven to brown potatoes and finish cooking chicken. Serve on the plank.
Chicken Gumbo
Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and sauté in pork fat. Fry one-half finely chopped onion in fat remaining in frying-pan. Add four cups sliced okra, sprig of parsley, and one-fourth red pepper finely chopped, and cook slowly fifteen minutes. Add to chicken, with one and one-half cups tomato, three cups boiling water, and one and one-half teaspoons salt. Cook slowly until chicken is tender, then add one cup boiled rice.
Chicken Stew
Dress, clean, and cut up a fowl. Put in a stewpan, cover with boiling water, and cook slowly until tender, adding one-half tablespoon salt and one-eighth teaspoon pepper when fowl is about half cooked. Thicken stock with one-third cup flour diluted with enough cold water to pour easily. Serve with Dumplings. If desired richer, butter may be added.
Chicken Pie
Dress, clean, and cut up two fowls or chickens. Put in a stewpan with one-half onion, sprig of parsley, and bit of bay leaf; cover with boiling water, and cook slowly until tender. When chicken is half cooked, add one-half tablespoon salt and one-eighth teaspoon pepper. Remove chicken, strain stock, skim off fat, and then cook until reduced to four cups. Thicken stock with one-third cup flour diluted with enough cold water to pour easily. Place a small cup in centre of baking-dish, arrange around it pieces of chicken, removing some of the larger bones; pour over gravy, and cool. Cover with pie-crust in which several incisions have been made that there may be an outlet for escape of steam and gases. Wet edge of crust and put around a rim, having rim come close to edge. Bake in a moderate oven until crust is well risen and browned. Roll remnants of pastry and cut in diamond-shaped pieces, bake, and serve with pie when reheated. If puff paste is used, it is best to bake top separately.
Chicken Curry
3 lb. chicken
1 tablespoon curry powder
cup butter
2 teaspoons salt
2 onions
1 teaspoon vinegar
Clean, dress, and cut chicken in pieces for serving. Put butter in a hot frying-pan, add chicken, and cook ten minutes; then add liver and gizzard and cook ten minutes longer. Cut onions in thin slices, and add to chicken with curry powder and salt. Add enough boiling water to cover, and simmer until chicken is tender. Remove chicken; strain, and thicken liquor with flour diluted with enough cold water to pour easily. Pour gravy over chicken, and serve with a border of rice or Turkish Pilaf.
Chicken en Casserole
Cut two small, young chickens in pieces for serving. Season with salt and pepper, brush over with melted butter, and bake in a casserole dish twelve minutes. Parboil one-third cup carrots cut in strips five minutes, drain, and fry with one tablespoon finely chopped onion and four thin slices bacon cut in narrow strips. Add one and one-third cups Brown Sauce and two-thirds cup potato balls. Add to chicken, with three tablespoons Sherry wine, salt and pepper to taste. Cook in a moderate oven twenty minutes, or until chicken is tender. If small casserole dishes are used allow but one chicken to each dish.
Breslin Potted Chicken
Dress, clean, and truss two broilers. Put in a casserole dish, brush over with two and one-half tablespoons melted butter, put on cover, and bake twenty minutes; then add one cup stock and cook until chicken is tender. Thicken stock with one tablespoon, each, butter and flour cooked together, and add one-half cup cooked potato balls, one-third cup canned string beans, cut in small pieces, one-third cup cooked carrot, cut in fancy shapes, and six sautéd mushroom caps.
Jellied Chicken
Dress, clean, and cut up a four-pound fowl. Put in a stewpan with two slices onion, cover with boiling water, and cook slowly until meat falls from bones. When half cooked, add one-half tablespoon salt. Remove chicken; reduce stock to three-fourths cup, strain, and skim off fat. Decorate bottom of a mould with parsley and slices of hardboiled eggs. Pack in meat freed from skin and bone and sprinkled with salt and pepper. Pour on stock and place mould under heavy weight. Keep in a cold place until firm. In summer it is necessary to add one teaspoon dissolved granulated gelatine to stock.
Chickens Livers with Madeira Sauce
Clean and separate livers, sprinkle with salt and pepper, dredge with flour, and sauté in butter. Brown two tablespoons butter, add two and one-half tablespoons flour, and when well browned add gradually one cup Brown Stock; then add two tablespoons Madeira wine, and reheat livers in sauce.
Chickens Livers with Bacon
Clean livers and cut each liver in six pieces. Wrap a thin slice of bacon around each piece and fasten with a small skewer. Put in a broiler, place over a dripping-pan, and bake in a hot oven until bacon is crisp, turning once during cooking.
Sautéd Chickens Livers
Cut one slice bacon in small pieces and cook five minutes with two tablespoons butter. Remove bacon, add one finely chopped shallot, and fry two minutes; then add six chickens livers cleaned and separated, and cook two minutes. Add two tablespoons flour, one cup Brown Stock, one teaspoon lemon juice, and one-fourth cup sliced mushrooms. Cook two minutes, turn into a serving dish, and sprinkle with finely chopped parsley.
Chickens Livers with Curry
Clean and separate livers. Dip in seasoned crumbs, egg, and crumbs, and sauté in butter. Remove livers, and to fat in pan add two tablespoons butter, one-half tablespoon finely chopped onion, and cook five minutes. Add two tablespoons flour mixed with one-half teaspoon curry powder and one cup stock. Strain sauce over livers, and serve around livers Rice Timbales.
Boiled Turkey
Prepare and cook same as Boiled Fowl. Serve with Oyster or Celery Sauce.
Roast Turkey
Dress, clean, stuff, and truss a ten-pound turkey . Place on its side on rack in a dripping-pan, rub entire surface with salt, and spread breast, legs, and wings with one-third cup butter, rubbed until creamy and mixed with one-fourth cup flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour on turkey begins to brown, reduce heat, and baste every fifteen minutes until turkey is cooked, which will require about three hours. For basting use one-half cup butter melted in one-half cup boiling water and after this is used baste with fat in pan. Pour water in pan during the cooking as needed to prevent flour from burning. During cooking turn turkey frequently, that it may brown evenly. If turkey is browning too fast, cover with buttered paper to prevent burning. Remove string and skewers before serving. Garnish with parsley, or celery tips, or curled celery and rings and discs of carrots strung on fine wire.
For stuffing, use double the quantities given in recipes under Roast Chicken. If stuffing is to be served cold, add one beaten egg. Turkey is often roasted with Chestnut Stuffing, Oyster Stuffing, or Turkey Stuffing (Swedish Style).
Chestnut Stuffing
3 cups French chestnuts
teaspoon pepper
cup butter
cup cream
1 teaspoon salt
1 cup cracker crumbs
Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add one-half the butter, salt, pepper, and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures.
Oyster Stuffing
3 cups stale bread crumbs
Salt and pepper
cup melted butter
Few drops onion juice
1 pint oysters
Mix ingredients in the order given, add oysters, cleaned and drained from their liquor.
Turkey Stuffing (Swedish Style)
2 cups stale bread crumbs
cup English walnut meats, broken in pieces
cup melted butter
cup raisins, seeded and cut in pieces
Salt and pepper
Mix ingredients in the order given.
Pour off liquid in pan in which turkey has been roasted. From liquid skim off six tablespoons fat; return fat to pan and brown with six tablespoons flour; pour on gradually three cups stock in which giblets, neck, and tips of wings have been cooked, or use liquor left in pan. Cook five minutes, season with salt and pepper; strain. For Giblet Gravy add to the above, giblets (heart, liver, and gizzard) finely chopped.
Chestnut Gravy
To two cups thin Turkey Gravy add three-fourths cup cooked and mashed chestnuts.
To Carve Turkey
Bird should be placed on back, with legs at right of platter for carving. Introduce carving fork across breastbone, hold firmly in left hand, and with carving knife in right hand cut through skin between leg and body, close to body. With knife pull back leg and disjoint from body. Then cut off wing. Remove leg and wing from other side. Separate second joints from drum-sticks and divide wings at joints. Carve breast meat in thin crosswise slices. Under back on either side of backbone may be found two small, oyster-shaped pieces of dark meat, which are dainty tidbits. Chicken and fowl are carved in the same way. For a small family carve but one side of a turkey, that remainder may be left in better condition for second serving.
Roast Goose with Potato Stuffing
Singe, remove pinfeathers, wash and scrub a goose in hot soapsuds; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and pepper, and lay six thin strips fat salt pork over breast. Place on rack in dripping-pan, put in hot oven, and bake two hours. Baste every fifteen minutes with fat in pan. Remove pork last half-hour of cooking. Place on platter, cut string, and remove string and skewers. Garnish with watercress and bright red cranberries. Serve with Apple Sauce.
Potato Stuffing
2 cups hot mashed potato
cup butter
cups soft stale bread crumbs
1 egg
cup finely chopped fat salt pork
teaspoons salt
1 finely chopped onion
1 teaspoon sage
Add to potato, bread crumbs, butter, egg, salt, and sage; then add pork and onion.
Goose Stuffing (Chestnut)
tablespoon finely chopped shallot
1 cup chestnut purée
cup stale bread crumbs
3 tablespoons butter
tablespoon finely chopped parsley
lb. sausage meat
12 canned mushrooms, finely chopped
24 French chestnuts cooked and left whole
Salt and pepper
Cook shallot with butter five minutes, add sausage meat, and cook two minutes, then add mushrooms, chestnut purée, parsley, and salt and pepper. Heat to boiling-point, add bread crumbs and whole chestnuts. Cool mixture before stuffing goose.
To Truss a Goose
A goose, having short legs, is trussed differently from chicken, fowl, and turkey. After inserting skewers, wind string twice around one leg bone, then around other leg bone, having one inch space of string between legs. Draw legs with both ends of string close to back, cross string under back, then fasten around skewers and tie in a knot.
Roast Wild Duck
Dress and clean a wild duck and truss as goose. Place on rack in dripping-pan, sprinkle with salt and pepper, and cover breast with two very thin slices fat salt pork. Bake twenty to thirty minutes in a very hot oven, basting every five minutes with fat in pan; cut string and remove string and skewers. Serve with Orange or Olive Sauce. Currant jelly should accompany a duck course. Domestic ducks should always be well cooked, requiring little more than twice the time allowed for wild ducks.
Ducks are sometimes stuffed with apples, pared, cored, and cut in quarters, or three small onions may be put in body of duck to improve flavor. Neither apples nor onions are to be served. If a stuffing to be eaten is desired, cover pieces of dry bread with boiling water; as soon as bread has absorbed water, press out the water; season bread with salt, pepper, melted butter, finely chopped onion, or use.
Duck Stuffing (Peanut)
cup cracker crumbs
2 tablespoons butter
cup shelled peanuts, finely chopped
Few drops onion juice
Salt and pepper
cup heavy cream
Mix ingredients in the order given.
Braised Duck
Tough ducks are sometimes steamed one hour, and then braised in same manner as chicken.
Broiled Quail
Follow recipe for Broiling Chicken, allowing eight minutes for cooking. Serve on pieces of toast, and garnish with parsley and thin slices of lemon. Currant jelly or Rice Croquettes with Jelly should accompany this course.
Roast Quail
Dress, clean, lard, and truss a quail. Bake same as Larded Grouse, allowing fifteen to twenty minutes for cooking.
Larded Grouse
Clean, remove pinions, and if it be tough the skin covering breast. Lard breast and insert two lardoons in each leg. Truss, and place on trivet in small shallow pan; rub with salt, brush over with melted butter, dredge with flour, and surround with trimmings of fat salt pork. Bake twenty to twenty-five minutes in a hot oven, basting three times. Arrange on platter, remove string and skewers, pour around Bread Sauce, and sprinkle bird and sauce with coarse brown bread crumbs. Garnish with parsley.
Breast of Grouse Sauté Chasseur
Remove breasts from pair of grouse, and sauté in butter. When partially cooked, season with salt and pepper. Break carcasses in pieces, cover with cold water, add carrot, celery, onion, parsley, and bay leaf, and cook until stock is reduced to three-fourths cup. Arrange grouse on a serving dish, and pour around a sauce made of three tablespoons butter, four and one-half tablespoons flour, stock made from grouse, and three-fourths cup stewed and strained tomatoes. Season with salt, cayenne, and lemon juice, and add one teaspoon finely chopped parsley, and one-half cup canned mushrooms cut in slices.
Broiled or Roasted Plover
Plover is broiled or roasted same as quail.
Potted Pigeons
Clean, stuff, and truss six pigeons, place upright in a stewpan, and add one quart boiling water in which celery has been cooked. Cover, and cook slowly three hours or until tender; or cook in over in a covered earthen dish. Remove from water, cool slightly, sprinkle with salt and pepper, dredge with flour, and brown entire surface in pork fat. Make a sauce with one-fourth cup, each, butter and flour cooked together and stock remaining in pan; there should be two cups. Place each bird on a slice of dry toast, and pour gravy over all. Garnish with parsley.
1 cup hot riced potatoes
1 tablespoon butter
teaspoon salt
cup soft stale bread crumbs soaked in some of the celery water and wrung in cheese-cloth
teaspoon pepper
teaspoon marjoram or summer savory
Few drops onion juice
Yolk 1 egg
Mix ingredients in order given.
Broiled Venison Steak
Follow recipe for Broiled Beefsteak. Serve with Maître dHôtel Butter. Venison should always be cooked rare.
Venison Steaks, Sautéd, Cumberland Sauce
Cut venison steaks in circular pieces and use trimmings for the making of stock. Sauté steaks in hot buttered frying-pan and serve with.
Cumberland Sauce.
Soak two tablespoons citron, cut in julienne-shaped pieces, two tablespoons glaced cherries, and one tablespoon Sultana raisins, in Port wine for several hours. Drain and cook fruit five minutes in one-third cup Port wine. Add one-half tumbler currant jelly, and, as soon as jelly is dissolved, add one and one-third cups Brown Sauce, and two tablespoons shredded almonds.
Venison Steak, Chestnut Sauce
Wipe steak, sprinkle with salt and pepper, place on a greased broiler, and broil five minutes. Remove to hot platter and pour over.
Chestnut Sauce.
Fry one-half onion and six slices carrot, cut in small pieces, in two tablespoons butter, five minutes, add three tablespoons flour, and stir until well browned; then add one and one-half cups Brown Stock, a sprig of parsley, a bit of bay leaf, eight peppercorns, and one teaspoon salt. Let simmer twenty minutes, strain, then add three tablespoons Madeira wine, one cup boiled French chestnuts, and one tablespoon butter.
Venison Cutlets
Clean and trim slices of venison cut from loin. Sprinkle with salt and pepper, brush over with melted butter or olive oil, and roll in soft stale bread crumbs. Place in a broiler and broil five minutes, or sauté in butter. Serve with Port Wine Sauce.
Roast Leg of Venison
Prepare and cook as Roast Lamb, allowing less time that it may be cooked rare.
Saddle of Venison
Clean and lard a saddle of venison. Cook same as Saddle of Mutton. Serve with Currant Jelly Sauce.
Belgian Hare à la Maryland
Follow directions for Chicken à la Maryland . Bake forty minutes, basting with bacon fat in place of butter.
Belgian Hare, Sour Cream Sauce
Clean and split a hare. Lard back and hind legs, and season with salt and pepper. Cook eight slices carrot cut in small pieces and one-half small onion in two tablespoons bacon fat five minutes. Add one cup Brown Stock, and pour around hare in pan. Bake forty-five minutes, basting often. Add one cup heavy cream and the juice of one lemon. Cook fifteen minutes longer, and baste every five minutes. Remove to serving dish, strain sauce, thicken, season with salt and pepper, and pour around hare.
Creamed Chicken
2 cups cold cooked chicken, cut in dice
2 cup White Sauce II
teaspoon celery salt
Heat chicken dice in sauce, to which celery salt has been added.
Creamed Chicken with Mushrooms
Add to Creamed Chicken one-fourth cup mushrooms cut in slices.
Chicken with Potato Border
Serve Creamed Chicken in Potato Border.
Chicken in Baskets
To three cups hot mashed potatoes add three tablespoons butter, one teaspoon salt, yolks of three eggs slightly beaten, and enough milk to moisten. Shape in form of small baskets, using a pastry-bag and tube. Brush over with white of egg slightly beaten, and brown in oven. Fill with Creamed Chicken. Form handles for baskets of parsley.
Chicken and Oysters à la Métropole
cup butter
2 cups cold cooked chicken, cut in dice
cup flour
teaspoon salt
1 pint oysters, cleaned and drained
teaspoon pepper
2 cups cream
cup finely chopped celery
Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with celery.
Luncheon Chicken
cups cold cooked chicken, cut in small dice
1 cup Chicken Stock
2 tablespoons butter
1 slice carrot, cut in small cubes
cup buttered cracker crumbs
1 slice onion
2 tablespoons flour
4 eggs
Cook butter five minutes with vegetables, add flour, and gradually the stock. Strain, add chicken dice, and season with salt and pepper. Turn on a slightly buttered platter and sprinkle with cracker crumbs. Make four nests, and in each nest slip an egg; cover eggs with crumbs, and bake in a moderate oven until whites of eggs are firm.
Blanquette of Chicken
2 cups cold cooked chicken, cut in strips
1 tablespoon finely chopped parsley
1 cup White Sauce II
Yolks 2 eggs
2 tablespoons milk
Add chicken to sauce; when well heated, add yolks of eggs slightly beaten, diluted with milk. Cook two minutes, then add parsley.
Scalloped Chicken
Butter a baking-dish. Arrange alternate layers of cold, cooked sliced chicken and boiled macaroni or rice. Pour over White, Brown, or Tomato Sauce, cover with buttered cracker crumbs, and bake in a hot oven until crumbs are brown.
Mock Terrapin
cups cold cooked chicken or veal, cut in dice
Whites 2 hard-boiled eggs, chopped
1 cup White Sauce I
3 tablespoons Sherry wine
Yolks 2 hard-boiled eggs, finely chopped
teaspoon salt
Few grains cayenne
Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and add wine.
Chicken Soufflé
2 cups scalded milk
2 cups cold cooked chicken, finely chopped
cup butter
cup flour
Yolks 3 eggs, well beaten
1 teaspoon salt
1 tablespoon finely-chopped parsley
teaspoon pepper
cup stale soft bread crumbs
Whites 3 eggs, beaten stiff
Make a sauce of first five ingredients, add bread crumbs, and cook two minutes; remove from fire, add chicken, yolks of eggs, and parsley, then fold in whites of eggs. Turn in a buttered pudding-dish, and bake thirty-five minutes in a slow oven. Serve with White Mushroom Sauce. Veal may be used in place of chicken.
Chicken Hollandaise
tablespoons butter
cup finely chopped celery
1 teaspoon finely chopped onion
teaspoon salt
2 tablespoons corn-starch
Few grains paprika
1 cup chicken stock
1 cup cold cooked chicken, cut in small cubes
1 teaspoon lemon juice
Yolk 1 egg
Cook butter and onion five minutes, add corn-starch and stock gradually. Add lemon juice, celery, salt, paprika, and chicken; when well heated, add yolk of egg slightly beaten, and cook one minute. Serve with buttered Graham toast.
Chicken Chartreuse
Prepare and cook same as Casserole of Rice and Meat, using chicken in place of lamb or veal. Season chicken with salt, pepper, celery salt, onion juice, and one-half teaspoon finely chopped parsley.
Scalloped Turkey
Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one-fourth teaspoon salt, few grains of pepper, and one cup stock (obtained by cooking in water bones and skin of a roast turkey). Cut remnants of cold roast turkey in small pieces; there should be one and one-half cups. Sprinkle bottom of buttered baking-dish with seasoned cracker crumbs, add turkey meat, pour over sauce, and sprinkle with buttered cracker crumbs. Bake in a hot over until crumbs are brown. Turkey, chicken, or veal may be used separately or in combination.
Minced Turkey
To one cup cold roast turkey, cut in small dice, add one-third cup soft stale bread crumbs. Make one cup sauce, using two tablespoons butter, two tablespoons flour, and one cup stock (obtained by cooking bones and skin of a roast turkey). Season with salt, pepper, and onion juice. Heat turkey and bread crumbs in sauce. Serve on small pieces of toast, and garnish with poached eggs and toast points.
Salmi of Duck
Cut cold roast duck in pieces for serving. Reheat in Spanish Sauce.
Spanish Sauce.
Melt one-fourth cup butter, add one tablespoon finely chopped onion, a stalk of celery, two slices carrot cut in pieces, and two tablespoons finely chopped lean raw ham. Cook until butter is brown, then add one-fourth cup flour, and when well browned add two cups Consommé, bit of bay leaf, sprig of parsley, blade of mace, two cloves, one-half teaspoon salt, and one-eighth teaspoon pepper; cook five minutes. Strain, add duck, and when reheated add Sherry wine, stoned olives, and mushrooms cut in quarters. Arrange on dish for serving, and garnish with olives and mushrooms. Grouse may be used in place of duck.
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Sweets can be part of a balanced diet but remember to keep tabs on portions.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
If baking these cookies in high altitudes, increase the baking time to 9 to 11 min. or until golden brown.
Prepare dough as directed; spread onto bottom of 13x9-inch pan sprayed with cooking spray. Bake at 375°F for 20 to 25 min. or until golden brown. Cool before cutting into bars. Makes 24 servings.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Bake and cool cookies as directed. Drizzle with additional melted BAKER'S Semi-Sweet Chocolate. Let stand until chocolate is firm.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


text: The Nuclear Threat Initiative's second public assessment of nuclear materials security conditions around the world shows an improving situation with seven countries removing all their stocks of weapons-usable nuclear material but finds a need for an accountable global system for preventing nuclear terrorism. The MacArthur-supported Nuclear Materials Security Index was created to assess the security of nuclear materials around the world and to engage governments to take actions and provide assurances about the security of the world's deadliest materials. It has sparked international discussions about priorities required to strengthen security. This latest edition comes just months ahead of the third Nuclear Security Summit in the Netherlands, which will gather more than 50 world leaders to discuss the issue.


text: Amanda Reynolds was recently elected as Chair of the Urban Design Group. She is an architect and urban designer with her own consultancy - AR Urbanism - set up in 2007, after working for some years as the urban design director at Llewelyn Davies. Amanda's work ranges from large-scale master planning through to urban infill projects and urban design teaching at the University of Westminster.


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Making over your marriage is about learning new effective communication skills that can ensure you a life time of happiness and help you navigate difficult obstacles that can arise in a marriage such as children, sex, career and time spent together or apart. Too often married couples only engage professional marriage counselling at a crisis such as cheating in the marriage, or infertility or when the state when a marriage is so far gone that repair and improvement is difficult at best.
What I've seen as an expat marriage counsellor and what the research shows is that married couples experience a decline in marriage satisfaction in their relationship but wait on average 6 years before getting professional marriage counselling help, at which point the ability to repair and improve the relationship is greatly diminished and infidelity or separation and divorce have occurred.
Professional marriage Counselling for relationships is most effective with couples when they come at the onset of decline in a relationship. Drs. Gottman, relationship researchers, stated the common signs of doom for a relationship are harsh startup to conversation, criticism, defensiveness, stonewalling and the most deadly, contempt. A good expat counsellor will have the tools, skills and knowledge to teach you how to positive eliminate these these behaviors and replace with effective behaviors.
Since what we learn about relationships comes primarily from the model that our parents give us and knowing that almost 50% of marriages end in divorce and many continue on in a state of unhappiness, the average person really doesn't have the most effective tools to make a relationship successful much less happy.
Marriage counselling teaches couples effective communications tools for their relationship. Couple counselling also teaches clients how to manage perceptions, how to put the relationship first and ultimately improve communication so that the individuals turn towards each other rather than away from each other.
Even if both people in the marriage don't want to attend, just one person can learn how to improve their relationship skills resulting in an improvement from our expat couple counsellor. This is because our behavior causes a reaction in the other person. If we change our behavior we can create change in our relationship.
4 Deadly Horsemen of Doom in a Relationships, by Dr. Gottman
Harsh startup
Our expat marriage counsellor is a certified choice theory reality therapy therapist as well as having her Master's Degree in Mental Health Counselling from the United States She has also received Level 1 training directly from the renown Drs. Gottman. Lastly she has specialized training in Gestalt and Cognitive Behavioral Therapy. Ms. Fontana has over 6000 hours of training and continues to enhance her skills through continuing education.
If you would like to learn how to improve your relationship please do not hesitate to contact us to learn more at 9030 7239


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Clinical characteristics and initial management of patients with tuberculous pericarditis in the HIV era : the investigation of the management of Pericarditis in Africa (IMPI Africa) registry Mayosi, Bongani M.; Wiysonge, Charles Shey; Ntsekhe, Mpiko; Volmink, Jimmy A.; Gumedze, Freedom; Maartens, Gary; Aje, Akinyemi; Thomas, Baby M.; Thomas, Kandathil M.; Awotedu, Abolade A.; Thembela, Bongani; Mntla, Phindile; Maritz [Late], Frans; Ngu Blackett, Kathleen; Nkouonlack, Duquesne C.; Burch, Vanessa C.; Rebe, Kevin; Parish, Andy; Sliwa, Karen; Vezi, Brian Z.; Alam, Nowshad; Brown, Basil G.; Gould, Trevor; Visser, Tim; Shey, Muki S.; Magula, Nombulelo P.; Commerford, Patrick J. (BioMed Central, 2006-01)Background: The incidence of tuberculous pericarditis has increased in Africa as a result of the human immunodeficiency virus (HIV) epidemic. However, the effect of HIV co-infection on clinical features and prognosis in ...


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WASHINGTON (AP) — U.S. businesses increased their stockpiles in September, further evidence that economic growth was stronger over the summer than first thought.
The Commerce Department said Wednesday that inventories grew 0.7 percent in September, after a 0.6 percent increase in August.
Retailers, manufacturers and wholesale distributors all boosted their stockpiles. Their sales rose 1.4 percent in September— the most in more than a year.
Companies typically increase their stockpiles when they anticipate sales will rise in coming months. Faster restocking helps drive economic growth. When businesses order more goods, it usually leads to more factory production.
Still, a separate report Wednesday showed that retail sales dropped in October. That suggests companies will have to cut back on rebuilding their stockpiles in the final three months of this year, which could slow growth.
Economists think Superstorm Sandy likely depressed sales at the end of last month by closing stores and cutting off power. Online and catalog sales dropped sharply.
Prior to the storm, companies appeared optimistic about sales. They added to their stockpiles in September at a faster pace than the government projected. That could lead the government to sharply revise its estimate of the economy's growth rate in the July-September quarter up from the 2 percent annual rate it reported last month.
Economists at Barclays Capital have boosted their estimate for third-quarter growth to an annual rate of 2.9 percent, partly because of stronger inventory gains.
Several other Wall Street firms also raised their projections last week after seeing faster restocking at the wholesale level and a report that the U.S. trade deficit narrowed because exports rose in September to a record high.
The inventory and trade data from the Commerce Department weren't included in the government's initial estimate of growth, released Oct. 26.
Wholesale stockpiles account for about 27 percent of total business inventories. Stockpiles held by retailers make up about one-third of the total and manufacturing inventories represent about 40 percent.
While growth this summer has improved, economists are still wary about the final three months of this year. Many are worried that companies will hold back on hiring and investment because of the "fiscal cliff," the package of tax increases and spending cuts slated to take effect early next year. Unless Congress and the White House agree to delay or replace the cliff, it could push the economy into recession in the first half of next year.
Recent reports, however, have shown signs of improvement. Hiring has picked up, which has boosted consumer confidence. Employers added 171,000 jobs in October and job gains in August and September were higher than first estimated. The unemployment rose to 7.9 percent from 7.8 percent as more of those out of work began searching for jobs.
A survey by the University of Michigan last week found that consumer sentiment improved for the fourth straight month to its highest level in five years.


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Seattle's paid sick and safe time law went into effect on September 1 of this year. A great new video from the city's Office for Civil Rights, "Why Seattle Works Well," highlights the benefits of the law for Seattle's workers and families.
Like all of our clients at the Georgia Reproductive Justice Access Network (GRJAN), Jane* called us in desperation. She had become pregnant after her birth control failed, and she simply couldn't afford another child.
Advocates, workers, legislators, public health officials and business owners launched a campaign for a paid sick days standard for the state of Maryland last week.
Hotel workers in Long Beach, California, are celebrating after voters overwhelmingly approved a city ordinance this month to establish a living wage and paid sick days standard for those employed by the city's larger hotels.
LR120's language would lead Montanans to believe that hoards of young women are rushing to clinics in an effort to end secret pregnancies. This depiction couldn't be further from the truth.
Domestic Violence Awareness Month may be coming to a close today, but the urgent need to prevent domestic violence and support survivors continues.
Warm weather may be gone or fading fast in many places but, when it comes to sick days, things are heating up in at least two corners of the country!
We're in the heat of battle in Florida as we fight Amendment 6, which was referred by the Florida Legislature to the November 6th general election ballot.
Every day, workers across the country are forced to choose between their jobs and their health and the health of their families.
The National Partnership is so proud that, as part of its 2012 Gala today, the Committee for Education Funding (CEF) presented our own Leticia Mederos with a staff recognition award.
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Duke's Kappa Sigma Frat suspended for racist Asian-themed party8:56 pm - 02/06/2013
DURHAM — A Duke University fraternity has been suspended from its national affiliation after complaints about a themed party last week that featured Asian stereotypes.
About 200 Duke students gathered Wednesday to protest the Kappa Sigma party, which was held Friday. The party originally was called "Asia Prime" in social media posts that featured references to drinking sake and an exaggerated, stereotypical language, such as saying "Herro" instead of "Hello."
In response to student complaints, the fraternity changed the party theme to "International Relations" two days before the event. Still, photos from the party showed mostly white students wearing sumo wrestler costumes and chopsticks in their hair.
That was enough to inspire Duke senior Ting-Ting Zhou, president of the Asian Students Association, to help organize Wednesday's protest.
"My parents gave up everything they had in China to come here to give me a better life: their language, their culture, their educational recognition, their careers," Zhou said. Other students "can pretend to be Asian for this one night, for this one party, but I have to be Asian my whole life. It trivializes me! It makes me feel like less than a human being."The national Kappa Sigma Fraternity suspended the Duke fraternity's charter Wednesday pending an investigation, which should be finished in about two weeks, said Mic Wilson, national executive director. The Duke chapter must cease all operations and activities until the investigation is complete, Wilson said. Then, he added, the national board of directors will decide whether action needs to be taken.
"We certainly do not condone" the party, Wilson said. "Kappa Sigma is a very diverse organization, and we celebrate that. We have members from every walk of life, every culture, and we have a lot of brothers in our fraternity who are Asian-American."
'A persistent battle'
Larry Moneta, Duke's vice president of student affairs, said the university is investigating the party but that it does not appear that the fraternity violated any specific university policy.
But that doesn't mean the fraternity's actions were acceptable, Moneta said.
"(We) continue to advise them and turn this as much as we can into a learning opportunity," Moneta said. "This is a persistent battle against ignorance that students arrive with, that students develop, and that is reinforced in various cultural conditions on and off the campus. This is nothing unique to Duke."
At Wednesday's protest on the lawn in front of Duke Chapel, students stood around a sign several feet high that bore the message "Race is not a party."
"A common counterargument we get is, 'OK, if it had been an 'America' party, which people do hold, then it would be OK,' " said Xiaohan Cai, a junior public policy major who participated in the protest. "But that's not a marginalized group, so the context is very important."
According to Duke's website, 22 percent of the undergraduate population was Asian-American in 2008, the last year statistics were available.
This isn't the first time Duke's Kappa Sigmas have been in trouble. In the early 2000s, the chapter, affiliated with the national fraternity since 1873, lost its charter because of alcohol and social violations, Wilson said. The fraternity was only re-chartered, and thus allowed back onto Duke's campus, in April 2011.
'Pilgrims and Indians'
Kappa Sigma isn't the first party to be accused of celebrating stereotypes at Duke. In November 2011, the university's chapter of Pi Kappa Phi drew criticism for throwing a "Pilgrims and Indians" party, in which the invitations encouraged students to find their inner "hot natives" or "Pocahotness."
Zhou said she's seen a few parties with themes such as "Black Entertainment Television vs. Country Music Television" since she's been a student.
"The Pocahotness party was so recent, … and nothing was done," Zhou said. "They know this is wrong, but they still do it. They also know that nothing will happen. They know that in another month, this will all blow over."
LOLOLOL @ the counterargument if Asians had an America party. They forget some of these Asian students ARE American.


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by Scott Snibbe
For twenty years, Scott Snibbe has advocated for a new form of interactive entertainment that moves beyond video games to treat interactivity as a full medium in its own right. He argues that interactivity has the same potential for emotional impact and engagement as cinema and music. In this talk, Snibbe will present two of his companies' most powerful interactive experiences from last year, which point to the growing maturity of this medium: Björk's Biophilia App, the world's first App Album; and The James Cameron Avatar Experience, a fully immersive gestural interactive exhibition.
Scott Snibbe will discuss these two ends of the interactive spectrum, and the space between: from intimate apps beneath our fingertips, to fully immersive, social exhibitions spanning thousands of square feet. He will situate this work among selections of twenty years of his companies' interactive exhibits, interactive art, and interactive music, as well as key examples from the last 30 years' history of interactivity, and make a bold claim for the rise of this medium to rival movies. Snibbe will also discuss the educational, societal, and industry benefits of interactivity; and the joys, challenges, and research involved in the creation and distribution of these new forms of interactive media.
United States United States, Austin
9th–13th March 2012


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Schofield, Andrew J (Professor) and Millis, A. J. and Grigera, S. A. and Lonzarich, G. G. (2002) Metamagnetic Quantum Criticality in Sr3Ru2O7. Lecture Notes in Physics, 603. pp. 271-289. ISSN 1616-6361
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Eric Shanower and Gabriel Rodriguez's "Little Nemo: Return to Slumberland," based on Winsor McCay's landmark newspaper strips, begins in August. (IDW)Link
Gabriel Rodriguez's cover for "Locke & Key: Head Games" No. 2. The artist has signed an exclusive deal with IDW. (IDW)Link
"Monster Motors" is written by Brian Lynch with art by Nick Roche. (IDW)Link
The Artist's Edition "John Buscema's Silver Surfer" is set to arrive in October. (IDW)Link
The Artist's Edition of "Walt Simonson's Manhunter" is due in September. (IDW)Link
Tony Waltz and Case Maloney's "The Last Fall." (IDW)Link
The "Star Trek" series' "The Gambit" arc pits the crew seen in the recent blockbuster films against the seemingly omnipotent, mischievous Q. (IDW)Link
"X-Files: Year Zero" tells parallel stories of the origin of the X-Files and its effect on present-day Scully and Mulder. (IDW)Link
Ben Templesmith's "The Squidder." (IDW)Link
"Judge Dredd: Anderson, Psi Division" is written by Matt Smith. (IDW)Link
Acclaimed "Locke & Key" artist Gabriel Rodriguez is now exclusive to IDW, formalizing a long relationship that later this year will bear "Little Nemo: Return to Slumberland" with Eisner Award-winning writer Eric Shanower.
The announcement came on IDW's "Greatest Panel in the Known Universe" on Saturday at WonderCon in Anaheim, where the two discussed the previously announced miniseries alongside a slew of creators with announcements, including Brian Lynch and his wild, hell-on-wheels one-shot "Monster Motors."
And, in a panel later that day on the publisher's highly regarded Artist's Editions, editor Scott Dunbier, recently nominated for an Eisner Award for his work on the oversize archival books, announced that a volume of Walt Simonson's "Manhunter" will arrive in September and one of John Buscema's work on "Silver Surfer" will be coming in October. Simonson is also the subject of a 22-page Portfolio Edition of his 1970s "Lawnmower Man" with Stephen King, which is set to arrive in time for San Diego's Comic-Con International in July.
"Little Nemo: Return to Slumberland" is a new story set in the land created by Winsor McCay in innovative and widely hailed early 20th century newspaper strips, but the child in the series is from the present day — and not named Nemo.
"I can't claim that we're as great as Winsor McCay," Shanower said, "but I know Gabe is great in his own way."
Rodriguez had similar thoughts about his collaborator, who's known for his L. Frank Baum "Oz" adaptations at Marvel: "I think it's very unusual to find a way that a writer could match the sense of magic and wonder in the original strips from Winsor McCay … and also refresh it with the point of view of a kid from this time facing that kind of world."
In announcing the exclusivity deal, IDW editor in chief Chris Ryall noted that it's an arrangement more typical of larger publishers Marvel and DC. Rodriguez has long been associated with IDW, where he started doing licensed books like "CSI" and then "Clive Barker's Great and Secret Show" with Ryall writing before launching the original hit "Locke & Key" with writer Joe Hill, and said he was humbled and sees the agreement as formalizing a relationship that already existed.
Of having Rodriguez on an all-ages project after the horror of "Locke & Key," Ryall said the latter is "not the kind of thing you can hand to every 10-year-old. So finally now Gabriel's artwork can be seen across all ages."
The Chilean artist was IDW's guest of honor, and the subject of a new Portfolio Edition that includes original-art-sized prints of some of his "Locke & Key" work. Ryall gave individual prints to readers who asked questions.
The publisher's chief operating officer, Greg Goldstein, touted its push toward more creator-owned work.
"IDW is primarily known as a company with license-driven titles, and we've had some great creator projects over the years, like 'Locke & Key,' '30 Days of Night' and others, but typically if you ask people what they knew the company for, they would probably focus more on the licensed work we've done. The presentation today is really about showing you what we're doing in the way of creator-driven titles."
Indeed, IDW, which is celebrating its 15th anniversary, is staking out the coming months for such series, billing four as "summer blockbusters": May's vampire title "V Wars" by Jonathan Maberry and Alan Robinson, June's "Winter World" by Chuck Dixon and Butch Guice, July's "Ragnarok" by Walt Simonson (doing a different kind of Thor from his renowned Marvel run), and August's "Little Nemo: Return to Slumberland."
Also in the creator-driven arena, Lynch's "Monster Motors" reintroduces famous monsters as vehicles. It's about "a vampire car that sucks the gas out of other cars and kills the car for life … and his name's Cadillacula," the writer said to growing laughter. The Transylvania, Ky.-set story plays its humor straight and also involves a mechanic named Vic Frankenstein, his robot assistant iGor and his creation Frankenride. Minivan Helsing? You bet.
"The more Chris [Ryall] and I talk about it, the more we come up with, 'What about this? Is this too stupid?'" Lynch said. "I'm like, 'No, nothing's too stupid.'"
It will be drawn by Nick Roche, and positive audience response to the one-shot could mean more stories to come.
Writer Tom Waltz and artist Casey Maloney's creator-owned "The Last Fall" is a five-issue sci-fi military drama due in July. It follows Marcus Fall, who served "multiple tours in a questionable war," Waltz said, and returns home, soon after which his family is killed by a suicide bomber. But "the true enemy isn't always who you think it is," the writer added.
Also coming up: "Chicacabra"by Tom Beland ("True Story, Swear to God"), which is about a 16-year-old girl who becomes inhabited by a chupacabra-like creature.
In IDW's licensed titles, there are new titles coming in the "Star Trek," "Judge Dredd," "X-Files," "Borderlands," "Silent Hill" and "Mars Attacks" universes:
— The "Judge Dredd: Anderson, Psi Division" miniseries by writer Matt Smith follows his recent "Judge Dredd: Year One."
— "Star Trek: The Gambit," written by Mike Johnson and drawn by Tony Shasteen, is a six-issue arc in the ongoing "Star Trek" comic that introduces the crew from the recent J.J. Abrams-directed blockbusters to powerful prankster nemesis Q, a fan favorite foe from "Star Trek: The Next Generation" and later TV series. Johnson told the crowd that in the story, which starts in June's Issue 35, Q is the same old Q and sees the Leonard Nimoy version of Spock travel over to the new timeline and decides to challenge the Chris Pine version of Kirk on his claim that "there's no such thing as a no-win situation." Also, Q "thinks it might be fun if characters from this timeline meet characters from the original timeline."
— "Star Trek: Flesh and Stone" brings the six doctors from all the franchise's TV shows into a July one-shot written by Scott Tipton. The book is being done in collaboration with XPRIZE, which is sponsoring a contest to create a real-life tricorder, the medical diagnostic devices the "Trek" doctors use. And Tipton said the doctors will come together without time travel.
— The five-issue "Star Trek: Harlan Ellison's Original City on the Edge of Forever Teleplay" miniseries, which tells the feisty writer's whole story — one that was abridged for the much admired original series episode — arrives in June. Drug use and all. Ryall, who had been pursuing the project since 2006, said the painted interior art by J.K. Woodward moved Ellison to tears.
— "X-Files Year Zero" by writer Karl Kesel and Vic Malhotra looks at the start of the X-Files, and how it affects present-day Mulder and Scully.
— A new "Silent Hill" story reveals what happened to Anne Marie Cunningham, from the "Silent Hill: Downpour" video game, before she arrived at the titular location. It's by Waltz, who has worked on the games, and artist Tristan Jones.
— "Borderlands" returns in the summer with the same creative team that worked on "Borderlands: Origins" — writer Mike Neumann and artist Agustin Padilla.
— "Mars Attacks: First Born" arrives in May, by Ryall and artist Sam Kieth.
To a question about IDW's Godzilla comics and whether there would be an adaptation of the upcoming movie, Ryall said the publisher wasn't affiliated with the film. "We're canon," he said. He added that a new series is in the works.
And in celebrating IDW's 15th, several creators who were with the company in its early days are back with new projects: Ben Templesmith's "The Squidder," Ashley Wood's "The Beautiful War" and Steve Niles' "The October Faction," which Ryall described as a "Charles Addams-y insane family kind of book."
In his Artist's Edition panel, Dunbier said "Charles Schulz's Peanuts" would be out in the next month and a half, and "Jack Kirby's New Gods" is en route from China and will be released in May. "Jim Steranko's Nick Fury: Agent of S.H.I.E.L.D." is still in the works (the goal is Comic-Con), as the iconoclastic artist decided to design the entire book, down to the chapter headings. "Mike Mignola's Hellboy" is expected in late June or early July. The Artifact Edition (which doesn't have complete stories) of "Dave Gibbons' Watchmen" is scheduled for later this year. "Classic Marvel Covers" features about 130 pieces by artists including Kirby, Steranko, Neal Adams, Frank Miller, John Byrne and Jim Starlin.
The "Walt Simonson's Manhunter" volume includes the silent story that ran after writer Archie Goodwin died, and tales of other characters including Batman, Doctor Fate and Captain Fear.
The 200-page "Hellboy" volume includes the first five issues of "Hellboy in Hell," albeit without lettering.
"Some people were complaining about that," Dunbier told the audience. "But it's Mike Mignola. It's so beautiful I can make an exception."
In addition to several stories personally picked by Mignola, there are the three earliest Hellboy stories — two four-page tales in promotional giveaways and one in Byrne's "Next Men" — which Dunbier had to persuade the artist to include.
"Mike was a bit antsy — he wasn't sure he wanted to have such old stuff in it," Dunbier said. "But my feeling is: It's historically important work. It really should be in there."
— Blake Hennon | @BlakeHennon | @LATHeroComplex
IDW announces Steranko, Cooke, Gibbons, Schulz books
Comic-Con: IDW features Taran Killam, Walt Simonson, more
'X-Files' reopens in comics: Editor Chris Ryall expands IDW family


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UH Cancer Center researcher honored for her study of colorectal cancerUniversity of Hawaiʻi at Mānoa
Bryan Cheplic, (808) 564-5911
Public Information Officer, University of Hawaii Cancer Center
Public Information Officer, University of Hawaii Cancer Center
Posted: Oct 19, 2012
The Jimmy V. Foundation for Cancer Research has awarded Unhee Lim, a University of Hawaii Cancer Center researcher and assistant professor of cancer epidemiology, a two-year, $200,000 grant. Lim is one of only 17 researchers selected nationwide to receive this grant after completing a highly competitive review process.
The funding will assist Lim in determining whether the amount of methyl-groups attached on DNA in people's blood cells indicate a higher risk of subsequently developing cancer in the large intestine, more often referred to as colorectal cancer.
In Hawaii, colorectal cancer is the second leading cause of cancer death in males and the third leading cause of cancer death in females. "I am very grateful to be the recipient of this prestigious grant," said Unhee Lim, PhD. "It is the critical support needed in our efforts to better diagnose and prevent colorectal cancer, especially in high-risk groups in Hawaii."
The novel aspect of Lim's study is that it tests easily obtainable blood samples to measure epigenetic markers in people before they develop cancer in the colon or rectum. An equal number of cancer patients and healthy people will be studied from the Multiethnic Cohort (MEC), one of the largest ongoing population studies in the world with health information on over 215,000 Native Hawaiians, Japanese Americans, African Americans, Latinos and whites. The study may also contribute to the understanding if epigenetic changes are responsible for the different rates of colon cancer observed across different ethnic groups.
The V Foundation for Cancer Research is one of the nation's leading cancer research funding organizations. The V Scholar Grants Program typically awards two-year, $200,000 grants to outstanding young researchers across the nation. The $3.4 million initiative, which funds "rising star" physicians and scientists as they begin their careers in cancer research, is an important and compelling component of The V Foundation's overall grant objective.
More information about Professor Unhee Lim and her research may be found at: www.uhcancercenter.org/index.php?option=com_content&view=article&catid=16&id=111


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The post The 50 Campfires COAST Polysteel 600R Giveaway! appeared first on 50 Campfires.
Why dont you give us more vegetarian recipes is one of the most common questions from 50 Campfires curious culinary crowd. Our answer is, We do! But we have to admit that they get spread out in the magazine and on the website, mixed by theme with recipes that include meat, fish, and poultry ...
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It was a big day for your extended family at the apple orchard. There was apple picking, hayrides, a corn maze, punkin chunkin, and more. Now everyones back at the fire pit in your back yard
and theyre hungry. If you want to serve them up a unique fall harvest themed dish, what could be better than ...
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It was supposed to be a fun camping trip. It was supposed to be a celebration. Things went horribly wrong…
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This is a light, quick salad that makes the most of the late-July to mid-August harvest of sweet cherries in Door County, Wisconsin. You can cut things up ahead of time and just keep them in the cooler to toss together when youre ready or make the whole thing up in camp. Once mixed, it ...
The post Door County Cherry and Cucumber Salad appeared first on 50 Campfires.
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I have a newborn that is 5 days old. I started nursing in the hospital, but required donor breast milk for supplementation. Over the weekend I was able to feed my daughter 5-10 minutes per breast every few hours. Additionally after each feeding I was able to get about 15ml total from pumping. At this point now, I am unable to keep up with my daughter's needs. After visiting the pediatrician today, she said that what I am able to produce should be enough and there is no need to supplement. Prior visiting the pediatrician at 8AM she consumed 65mL and was satisfied. After visiting the pediatrician, she fed for only 5 minutes on one breast and slept for over 3 hours. From then on she required constant feeding that I could not keep up with. She fed on both breasts 45 each and required supplementation of door milk and was still not satisfied. After that 40 minutes on each breast. Within 3 hours she was fed for 2 hours and 10 minutes total from the breast. On top of that I'm still pumping for 15 minutes after every feeding and receiving about 30 mL. As I am writing this my daughter just consumed 100ml in less than an hour through my own milk (30ml) and donor milk (70mL).
My concern is mainly how am I going to keep up with my daughter's needs. The pediatrician stated that the feeding will only help bring in my milk better, but I have yet to see results. On top of that I'm not sure that my breasts can handle this much longer. My breasts and nipples are extremely sore.
I need help, Is this normal, what can I do?


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The tale of a brilliant L.A. cop (Al Pacino) following the trail from a deadly armed robbery to a crew headed by an equally brilliant master thief (Robert De Niro). Val Kilmer, Jon Voight, Tom Sizemore, Ashley Judd & Natalie Portman co-star in the Michael Mann's epic crime thriller.
Heat Reviews
2013-04-02 16:50
Gangster Month Review: "Heat"
Rating: R (language, violence)
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Commerce City, Colo. - The Colorado Rapids today welcomed the newest addition to the team in Colombian midfielder Jaime Castrillon. The former Independiente Medellin and national team attacking midfielder will join his new Rapids teammates for two training sessions today at Dick's Sporting Goods Park.
The news was announced by Colorado Rapids President Tim Hinchey (@tkhinchey3) on twitter:
Welcome #23 to training today.put pen to paper this am.Glad to have u Mr Castrillon!Well done Bravo and Oscar! #COYRapids— Tim Hinchey III (@tkhinchey3) January 25, 2012
More details coming soon....
Castrillón, 28, scored over 50 goals in nearly 300 games with Medellin, including 11 in 2011. He also played with a team in China in 2009 and Once Caldas in Colombia in 2010. He has also represented his country at all levels, and made four appearances in 2010 World Cup Qualifying matches – against Argentina, Brazil, Venezuela, and Bolivia.


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Artist description:
Promised Reunion or Memories Crannies? Will Garry remember her? Characters belong to Kouri.
Flash Draw Created Nov 25, 2012 640 x 460px Unless noted Copyright 2012 Yuumoko Izumi.
We encourage you to submit a comment and let the artist know what you think of this drawing. Please log in or join to post a comment.
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aww so cute 5h~ thats so nice! awesome colouring and shading~
a great soft coloring!


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Double Layer
By weldadmin | August 28, 2015
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Whatever Happened to Miller Weldmaster's "Pinky" T300 Welder?
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