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What is included with this book?
Chapter One—Obscene Cuisine
What is 'dancing-eating'?
'Dancing-eating' or, to give it its proper name, 'Odorigui', is the Japanese practice of eating live animals. One common odorigui dish is a small, transparent fish called 'shirouo', which is served in alcohol, and washed down with sake. More adventurous diners prefer to feast themselves on live octopus. To prepare this dish, the chef will remove the live octopus from a large tank, slice off one tentacle, and then simply serve it on a plate with some soy sauce. Apparently, the limb continues to writhe and twist on your plate, and when you eat it, the suckers attach themselves to the roof of your mouth.
However, the Japanese are not alone in their taste for very, very fresh meat. In China, there is a popular dish called 'drunken shrimp', which is also eaten live. When the dish arrives, it comes swimming in a bowl of sweet alcohol, which is supposed to help make the shrimp a little less feisty and, because it's effectively in a drunken stupor, prevents it from escaping. The shrimp should be left to swim in the alcohol for about five minutes, before being eaten. The normal way to eat drunken shrimp is then to remove it from the bowl using chopsticks, and put in on a plate. The diner then removes the shrimp's head with their fingers, before munching on its twitching body. The Japanese also enjoy a similar dish called 'drunken crab'.
However, both these practices sound quite bland when compared with the extraordinary dish served at Pingxiang, on the border with Vietnam. Diners here buy live monkeys at the market, and then take them to a local inn, to have them prepared by a chef. This preparation consists of forcing the monkeys to drink large amounts of rice wine, until they pass out. Then, the chefs bind the monkey's limbs, chop open its skull, and scoop out the brains into a bowl. Apparently, the test of a well-prepared monkey brain is that the blood vessels should still be pulsing when the dish is served. The brains are eaten with condiments including pickled ginger, chili pepper, fried peanuts, and coriander. It is said that monkey brain tastes like tofu, which rather begs the question—wouldn't it be simpler to just buy some tofu?
Which dish, properly prepared, should contain just enough poison to numb your lips?
The answer to this is the Japanese dish, 'fugu', which is also known as the puffer fish or blowfish. Fugu is regarded as an exceptional delicacy in Japan, and many liken the taste to chicken, although it is eaten more for the thrill than the taste, as fugu contains one of most powerful poisons found in nature. The fish's traditional nickname is the 'teppo', which means the pistol.
In its natural environment, fugu is a peculiar-looking fish, that can puff itself up into a large, round ball when threatened by predators. Beyond this, its main form of defense is the lethal poison contained in its internal organs, which is called 'tetrodotoxin'. One blowfish contains enough tetrodotoxin to kill 30 adult humans.
Consequently, fugu chefs need to be exceptionally skilled and precise, to ensure that all the poisonous parts of the fish are removed before serving. In Japan, fugu restaurants specialize in its preparation and the removal of the fish's deadly poison. If the fish has not been prepared correctly with all of its poison removed, the toxins can destroy the nerve tissue inside a person's body, paralyzing the muscles necessary to breathe, and causing death within about four to six hours. The most poisonous part of the puffer fish is the liver, which should be completely removed during preparation. Apparently, a skilled fugu chef will leave just enough poison to numb your lips. Even so, it's probably best not to annoy the chef.
Why is civet poo coffee so expensive?
The world's most expensive coffee is an Indonesian specialty called Kopi Luwak, which is believed to be the best in the world, and is very popular in Japan and America. Bizarrely, this coffee is made from beans which have been eaten and then excreted by the common palm civet (Paradoxurus hermaphrodites).
The palm civet is a small, bobcat-like mammal, which lives in certain rainforest regions of Indonesia. The palm civet's main diet consists of berries, insects, and other small mammals, but it also enjoys eating coffee beans. However, not just any old coffee beans will do, the fussy civet chooses only the reddest and ripest beans. These beans then pass almost unchanged through the palm civet's digestive system, before being pooed out, and then harvested by unfortunate plantation workers, before being sold for ludicrous sums to wealthy coffee fanatics. To buy just two ounces (57 grams) of Kopi Luwak coffee, which is only enough to make one cup, costs around £25.00, making it a very expensive way to start your day!
But what is it that makes Kopi Luwak taste so good? There seem to be two main possibilities. The exceptional flavor may result from the effect of the civet's digestive juices on the coffee beans. Alternatively, these digestive juices may have no real effect, and the answer may simply lie in the civet's fastidious pickiness, in only selecting the very ripest, reddest coffee beans.
Which is the world's tastiest insect?
For centuries, many cultures around the world have been eating all sorts of insects and bugs. The practice even has a posh name—'entomophagy'. In some respects, insects make quite a good meal. They are widely available, easy to cook, and highly nutritious; caterpillars, for example, are chock-full of protein and iron. Bugs that are commonly munched around the world include flies, beetles, dragonflies, grasshoppers, cockroaches, butterflies, moths, mosquitoes, beetles, ants, and even bees and wasps. In fact, there are over 1,400 species of edible insects.
For example, in Nigeria, people enjoy snacking on crickets, which are disemboweled and then roasted over open coals. Grasshoppers are also popular, and people working the fields will often eat them raw. In China, a nice warming bowl of earthworm soup is believed to help treat fever. On the coast of Macau, you can buy a bag of fried cockroaches. And on the streets of Bangkok, in Thailand, fried grasshoppers are sold in much the same way.
In fact, people in Thailand eat a wide variety of insects, including cicadas, locusts, mantises, deep-fried crickets, grasshoppers (usually fried), and bamboo borers (these are small grubs, which are sometimes described on menus as 'fried little white babies'), steamed giant water bugs, weaver ants (which are eaten raw or rubbed with salt, chili or pepper) and their eggs (these can also be eaten as a paste), dung beetles, moth and butterfly pupae, wasp and bee larvae, termite soup, and even the revolting-sounding grilled tarantula.
Meanwhile, in South America, tree worms and various stingless bees and wasps are widely eaten in Brazil. They are apparently known for their pleasant, almondy taste. In Columbia, culonas ants are also enjoyed for their nutty flavor. These winged ants are collected with large sweeping brooms, placed into boiling water, then taken out and dried on the grill. And in the United States worker ants of this species are often dipped into chocolate.
Nor are Western countries immune from this kind of bizarre behavior. One company in California makes products such as the 'Cricket Lick-It', which is a tasty, sugar-free lollipop with, you've guessed it, a real cricket in the centre. Perhaps you'd prefer the Scorpion Sucker, which comes in an array of colors and flavors, such as blueberry and banana, and contains, predictably enough, a scorpion. If you're not feeling that adventurous, how about a tasty snack of worms? These come in a variety of flavors, including barbecue, cheddar cheese, and Mexican spice.
Other products include the Antlix, a peppermint flavored lollipop, which contains real farm-raised ants—apparently, they taste similar to chili peppers, and are said to be good for giving you an energy boost. The Tequilalix is a tequila flavored lollipop, which contains a real worm.
The Vodkalix is a vodka flavored lollipop, which also for good measure contains a scorpion. The scorpions are said to be heat-treated, to remove any toxins, to make sure they are safe to eat.
However, if I had to choose which insect would be the most delicious, I think I might plump for the Australian honey ant. This insect is greatly prized by the Aborigines, who call them by the rather appetizing name 'yarrumpa'. This insect stores so much of a sugary fluid in its body, that its hind end swells up into a ball that is big enough to eat. People bite the bug's end off to savor the sweet stuff found inside. They say it's just like eating honey, only crunchier.
How do you make 'bird's nest soup'?
The Chinese delicacy 'bird's nest soup' is one of those rare dishes which sounds incredibly gross, but which is in fact far, far worse. This dish has been highly esteemed since the Ming dynasty, and it is said there is no higher honor one can bestow upon a guest than to serve them bird's nest soup. The soup is prized for its rich nutrient content and purported health benefits. This rare and expensive soup is made from the nests of a certain type of swifts that live in caves. The nests themselves are made from the bird's saliva, and are formed high up in caves around Southeast Asia. This saliva sets into a solid, rubbery substance, which helps to glue the twigs to the cave wall.
Collecting the swiftlets' nests from the bat-filled caves is a very ancient and very dangerous job. Nest collectors have to climb very high, and use long bamboo poles to remove the nests, which are found stuck to the roofs of the caves.
To make bird's nest soup, chefs simmer the nests in chicken broth for hours, until they become rubbery. Once cooked, the nests are said to be chewy and fairly tasteless, which is why flavorings such as chicken stock are often added. One reason why this culinary delight is so highly prized is because it is believed to be an aphrodisiac, as well as being beneficial for lung problems. For centuries, the Chinese have encouraged their children to eat the soup, believing it will help them to grow.
Who eats tarantula omelets?
Despite its frightening appearance, the tarantula spider is regarded as a delicacy by a number of cultures around the world. For example, roasted tarantula is eaten by the bushmen of central Africa, while people in northern Thailand reportedly like to strip off the spider's legs and roast the bodies. The Piaroa Indians of Venezuela enjoy eating the big, hairy, bird-eating 'goliath tarantula' (Theraphosa leblondi), which has a leg span of 25 centimeters (10 inches), and an abdomen the size of a tennis ball. The whole thing is the size of a dinner plate!
The Piaroa hunt for tarantulas and when they've caught one, they bend its legs backwards over the body and tie them together, so it can be taken back to camp. To prepare the tarantula, a leaf is used to twist off the abdomen (to avoid touching the hairs, which can irritate the skin) and the spider is then rolled in a leaf, and roasted in hot coals. Once it's cooked, the spider is eaten by picking out the bits of flesh, rather like eating a crab. Apparently, tarantula tastes a bit like prawns. Bits of the meat can get stuck between your teeth, but luckily the tarantula's long fangs make excellent toothpicks! If the Piaroa manage to catch a female tarantula, they will squeeze the eggs out from her body, wrap them in a leaf, and roast them over a fire, to make a tarantula omelets.
The eating of spiders is also very popular in Cambodia and Laos, where they are commonly toasted on a bamboo skewer over a fire, and served whole with salt or chilies. Alternatively, some people prefer their spiders fried in butter, with a clove of garlic.
Why did Nelson's navy eat their biscuits in the dark?
In the 1700s, under Horatio Nelson's leadership, Britain had the most powerful navy in the world. However, conditions on board were truly disgusting, and Navy discipline was harsh. Floggings were frequent, the pay was low, hygiene was poor and the food was often infested with bugs.
Before setting off, ships would be loaded with food, including fruit, vegetables and live animals, but once the ship departed, it wouldn't be long before all the animals had been slaughtered, and the remaining food had rotted. As bread rapidly became moldy, the sailors instead ate 'ship's biscuits', also known as 'hard tack', which were made with flour, water and salt. These biscuits would often contain weevils or maggots, so the sailors would tap the biscuits on the table, to try and knock most of the bugs out before eating. For this reason, many sailors would wait until dark to eat them, so they wouldn't have to see the maggots crawling inside.
The sailors' diet also included salted meat, which was so hard that it was practically inedible, even after being soaked and then boiled for hours. The meat was so dark and hard that some sailors developed a weird new craft—they would carve objects out of the meat, and then polish their sculptures. Cheese was preserved by dipping it in tar, which made it taste disgusting. One of the main constituents of a sailor's diet was a healthy ration of a gallon of beer a day. Although beer did not keep aboard ship for very long, it was drunk as a safer alternative to water, as water on board the ship would quickly become green and slimy. A ten year-old boy who served at Trafalgar wrote this letter home about the food:
'We live on beef which has been ten to eleven years in the cask and on biscuit which makes your throat cold in eating owing to the maggots which are very cold when you eat them, like calvesfoot jelly.'
However, there was of course some fresh food available from the surrounding waters, such as fish, dolphins, sharks, and birds. Tortoises and turtles were also highly prized, as they could be kept alive for many weeks in the hold, without food or water, providing another source of fresh meat for the later stages of a voyage.
And God forbid that you should fall ill. According to Tobias Smollett, a ship's doctor during this time, the sick berth on board was more likely to kill than cure. He wrote that patients were kept far below decks, deprived of daylight and fresh air, and breathing, 'nothing but the morbid steams exhaling from their own excrement and diseased bodies, devoured with vermin hatched in the filth that surround them.'
What is the 'King Of Fruit'?
The durian is a peculiar looking, disgusting smelling melon-like fruit, which is nonetheless considered a delicacy by millions of people in the Far East. In Indonesia, Malaysia, and especially Thailand, it is affectionately known as the 'King of Fruit' and, despite its disgusting smell, it is widely sold in Southeast Asian markets.
The durian fruit can weigh as much as ten pounds, and has a hard green shell studded with spikes. The fruit grows at the top of durian trees, which can reach up to 50 meters in height. As if this fruit were not unpleasant enough in its appearance and odor, it also presents a physical danger, as it has been known to drop from the branches and kill people below.
Apparently, the durian has a pleasant taste, which is described as being like a rich buttery custard, highly flavored with almonds. Unfortunately, however, many people find the smell far too off-putting to consider actually tasting the thing. This smell is variously described as being like excrement, stale vomit, or even like a dead rat decomposing in a plate of vomit. Travel and food writer Richard Sterling memorably described the durian as smelling like, 'pig shit, turpentine and onions, garnished with a gym sock.'
Because of the durian fruit's awful smell, the governments of many Asian countries have banned people from taking the fruit onto public transport. It is also banned by most hotels and airlines in the region, and rental car agencies will reportedly fine you if the car stinks of it when you hand in the keys.
However, the world of nature contains numerous other putrid plants which are just as stinky and vile as the durian. For example, there is the flower of the exotic plant Amorphophallus, from Sumatra, which is also referred to as the 'corpse flower'. This impressive plant has large petals and a phallic-like stem. It can reach a height of eight feet, but its most notable feature is its nauseous stench, which has been described as a mixture of excrement and rotting flesh. The foul smell is designed to attract flies, which help to pollinate the plant, and can be detected up to a kilometer away.
Aristolochia grandiflora, also known as the Pelican Flower, is found in Brazil and the Caribbean. This alien-looking plant has a huge flower, which can reach more than one meter in length. However, its smell is so disgusting that wild animals actually stampede from the area when the plant blossoms.
The flower Rafflesia Arnoldi is named after Sir Thomas Raffles, who was the founder of Singapore. It is a huge, impressive looking plant, with five mottled, orange-brown and white petals; the flower can measure up to a meter across. Unfortunately for Raffles, the smell of this flower has been described as being like rotten flesh, and because of this it is popularly known as the Stinking Corpse Lily.
A pleasant amble through the woodlands of Europe or North America can quickly become disrupted if you come across a group of stinkhorns. These disgusting smelling fungi grow in rotting wood, and produce a smell which is said to be like decaying flesh. Their thick stalks, which grow to a height of around 25 centimeters, are capped with a liquid ball of a jellylike, foul-smelling green or brown slime. Flies and other insects are attracted by the smell, and wallow in the slime, becoming covered with fungal spores. They then carry the spores when they fly away, and in this way help the stinkhorns to disperse.
How do you make a fly burger?
Lake Victoria in Africa is the second biggest fresh water lake in the world. At certain times of the year, peculiar dense clouds appear and hover over the lake. These clouds are made up of trillions of lake flies, which make up the largest swarm on Earth. These swarming gnats are called 'E sami' by the local people, and the clouds are visible on the horizon from miles away. Unfortunately, increased pollution and sewage are helping to increase their numbers.
Many of the flies reach land, and when this happens, the air becomes thick with flies, but the locals still carry on with their normal, daily lives. In fact, the midges are positively welcomed, as people take advantage of this blight by catching the flies for food. Entire villages will come together to catch the flies, in items such as nets, baskets, pots and frying-pans. One popular way of catching the flies is simply to dampen the inside of a pan—the flies stick to it, and can then be cooked.
Each village has its own recipe, but one of the most popular and widespread is the fly-burger, which is also extremely nutritious. Fly burgers are made by crushing a handful of flies, which are then molded into the shape of a burger, and left to dry in the sun. The burger is then cooked—some regions like to roast them, while others enjoy their fly burgers deep fried. Each burger contains around half a million flies, and seven times more protein than a beef burger.
What is a cod worm?
Have you ever been tucking into your fish and chips, and noticed a worm inside your fish? If so, it was probably a type of round worm called a cod worm (Phocanema decipiens). Cod worms can grow to about four centimeters long, and vary in color from creamy white to dark brown. Although they are unsightly, they are actually quite harmless.
The life cycle of the cod worm is a fascinating and complex one. The adult cod worms live and mate inside the stomachs of grey seals, specifically grey seals which have eaten worm-infested fish. The cod worm's eggs pass out of the seal and into the ocean via the seal's feces. The eggs then hatch into tiny worm larvae, which get eaten by small crustaceans such as shrimps. In turn, these small crustaceans get eaten by larger sea creatures, including fish such as cod and haddock. As the cod worm larvae reach the fish's stomach, they continue to grow, and eventually burrow through the stomach wall, into the flesh of the fish. Finally, the cod worm's life cycle comes full circle, when the fish is swallowed by another seal, and the process begins again.
Although it must be quite unpleasant to find a worm in your dinner, cod worms are relatively harmless. The worms are killed by cooking or freezing the fish, and there is no evidence that anyone has ever had an illness associated with the cod worm. Occasionally, when you buy fresh fish, you might even find a live cod worm inside it, but even so, although they're pretty gross, they are harmless if eaten. And the incidence of infected fish is very small in relation to the thousands of tons of fish landed each year.
What are sweetbreads?
Sweetbreads is a culinary term which refers to an animal's internal organs. The most commonly served sweetbreads are the thymus gland and pancreas, but chefs are also known to prepare the salivary and lymphatic glands. The thymus gland, which is known as the throat sweetbreads, is found near the base of an animal's neck. The pancreas, which we call the heart sweetbreads, is attached to the last rib, and lies near the heart. Generally, the throat sweetbreads of younger animals is preferred, because of its firm texture and delicate flavor. Sweetbreads can also be derived from lamb, calf and pigs.
So why are they called sweetbreads? The most likely answer seems to be simply that chefs realized that 'thymus' and 'pancreas' were not particularly appetizing sounding words on a menu, so instead they use the rather vague, pleasant sounding term 'sweetbreads'.
What goes into a sausage?
After a pig has been slaughtered, and the various sections of meat such as hams and bacon have been taken away and processed, the remains of the carcass have other uses. The thymus gland and the pancreas can be used as sweetbreads. The intestines are used as casings for sausages and hot dogs. The trotters are sold fresh, and the pig's bones are used to make gelatin, which is used to thicken foods, such as yoghurts and sweets. The remaining edible parts of the pig, including snouts, ears, faces (including eyelids and lips), hearts, kidneys, lips, eyelids, livers, stomachs, and tails, all end up in sausages and hot dogs.
'Laws are like sausages. It's better not to see them being made.'--Otto von Bismarck, German politician (1815 - 1898)
Which dish contains six types of penis?
Most of us delicate westerners would probably consider eating the genitals of an animal to be rather gross (unless it was part of a sausage, obviously), but not the Chinese. Some of these fearless gourmands choose to feast on animal penis, either steamed, roasted, or boiled. Fans of this unusual branch of gastronomy say that penises have numerous health benefits—they are low in cholesterol, they boost a man's sex drive, and they are also helpful for treating all sorts of ailments—although these claims do not seem to have been fully embraced by the scientific community.
So where, you're no doubt wondering, can I sample this delightful Chinese cuisine? At China's first specialty penis restaurant, of course. As consuming a penis is supposed to help boost virility, you will find a predominantly male clientele at this establishment. It is common to see businessmen and government officials dining here, and these lucky chaps are able to sample the members of dogs, deer, yaks, oxen, donkeys, horses, and even seals. One popular dish consists of a goat's penis, which is sliced, dipped in flour, fried, and served skewered with soy sauce. Another favorite is the hotpot, which contains a range of samples of what the restaurant has to offer: six types of penis, and four types of testicle, all simmered expertly in chicken stock.
Which cocktail contains a human toe?
In Canada, 65,000 hardy souls have joined the elite membership of the 'Sourtoe Cocktail Club', by drinking a very unusual cocktail, into which the barman places a preserved human toe. According to the rules of the club, to become a true 'Sourtoer', the drinker must allow the toe to touch his or her lips while drinking. Pass this test, and you will receive a certificate to mark your achievement, as well as a story guaranteed to impress, or perhaps repulse, your friends and family for years to come.
So how did this bizarre practice start? And, more to the point, whose is the toe? According to the Sourtoe Cocktail Club (www.sourtoecocktailclub.com), there has been a succession of toes donated for this purpose…
The first toe belonged to trapper Louie Liken, for a time at least. In the 1920s, Liken became stuck in a blizzard with his brother Otto, and his big toe froze. To prevent the onset of gangrene, the toe would have to be amputated. However, Louie didn't trust doctors, and definitely didn't want to have to pay one, and most certainly was not prepared to make the 60 mile journey to Dawson to find one. Instead, he drank as much rum as he could manage, to anaesthetize the pain, and then got his brother to chop off the toe with his axe.
The toe was discovered many years later by Captain Dick Stevenson while cleaning the brother's cabin, and it was he who ingeniously came up with the idea of the 'Sourtoe Cocktail', and started serving it at a hotel in Canada in 1973. However, in July 1980, a man called Garry Younger was trying for the Sourtoe record, and on his thirteenth glass of Sourtoe Cocktail, his chair tipped over backwards and he swallowed the toe. Of course, it was never recovered, so another one was needed.
Toe number two was donated by a lady called Mrs. Lawrence, whose middle toe had been amputated many years before. The toe was kept in a jar of salt in the bar, but sadly got lost during a renovation.
Toe number three was donated by another trapper, who had had to have it removed due to frostbite. Unfortunately, in 1983, the toe was swallowed by a baseball player from the Northwest Territories. But not to worry because…
Toe number four was sent in by an anonymous donor, but was later stolen. The thief was identified, but refused to give the toe back. Only when the police threatened to charge him with the transportation of human body parts across the border, did he agree to return the pilfered digit.
Toes five and six were donated by another anonymous donor, with medical connections, who gave the toes on the condition that his nurses got to drink the Sourtoe for free. The fate of these toes is uncertain.
Toe number seven had been amputated from a diabetes sufferer, who decided to help out after reading about the Sourtoe plight in the newspaper.
And finally the most recent toe, toe number eight, was donated by a person who, as a result of a lawnmower accident, had their toe cut off while wearing open toed sandals.
Do flies really puke on your food?
The Musca domestica, better known as the common housefly, is found in almost every part of the world. It will eat almost anything, including rotting vegetables, animal carcasses, excrement, and vomit. This hairy six-legged insect's mouthparts comprise a proboscis, which is specially adapted for sucking up fluid or semi-fluid foods. The proboscis ends in a pair of oval-shaped fleshy labella, through which it sucks up the food.
However, the housefly can only suck up foods which are in a somewhat liquid state. This means the fly has no problem sucking up thin fluids, such as milk or beer, or runny solids such as poo, spit, or mucus—the fly simply places its labella onto the food, and sucks it up. However, when the housefly's dinner consists of something rather more solid, such as dried blood, cheese, or cooked meats, it can't just suck these up. Instead, it has to moisten these foods, using either spit, or the regurgitated contents of a previous meal—perhaps some partially digested rotten rubbish or dog poo, for instance. As well as providing moisture, this fly vomit contains an acid which helps to dissolve whatever the fly has landed on, making it possible for the fly to hoover it up.
The housefly has three pairs of legs which end in claws and a pair of fleshy pad-like structures called the pulvilli, which contain tiny hairs. These sticky hairs enable the fly to stick to even very smooth surfaces, such as glass. The pulvilli are also responsible for picking up harmful germs when the fly lands on things like dog poo, mucus, and rubbish. As a result, flies can carry more than a hundred disease-causing bacteria, including those that cause diarrhea, cholera, typhoid, and food poisoning.
What is maggot cheese?
Many of us enjoy cheeses that are riddled with mould, such as stilton, but we would probably draw the line at a cheese infested with squirming maggots. But not the residents of Sardinia…
'Casu marzu', which literally means rotten cheese, is a Sardinian tradition, which more than lives up to its name. It is traditionally made with sheep's milk, into which flies have deliberately been allowed to lay thousands of eggs. When these eggs hatch, they produce translucent white worms, which grow up to around eight millimeters long. These worms produce a substance which causes the fat in the cheese to putrefy. The brown, decomposing cheese becomes a soft, sticky mass, that creates a spicy, burning sensation in the mouth when eaten.
Eating insect-ridden food presents a range of new challenges. For one thing, the maggot larvae can leap for distances of up to 15 centimeters, and have been known to jump into the cheese eater's eyes. For this reason, casu marzu eaters often first seal the cheese in a bag. This starves the maggots of oxygen, causing them to leap out from the cheese, and squirm at the bottom of the bag.
Because of the obvious health risks, casu marzu is officially outlawed in Italy, but it can still be bought on the black market. One official from the Sardinian health department stated that anyone caught selling the cheese would be heavily fined, but admitted, 'As a Sardinian and a man, let me tell you, I have never heard of anyone falling ill after eating this stuff. Sometimes, it tastes real good.'
Sometimes, extraordinary measures are taken to improve the flavor of cheese. In 1888, author J.G. Bourke received a letter from a doctor called Dr Gustav Jaeger, which informed him about an unusual cheese that had been sold in Berlin. Apparently, a storekeeper was punished, when it was revealed that he had been using the urine of young girls to make his cheese richer and more tasty. It was said that the cheese had proved very popular, and people had loved the taste.
What are 'one hundred-year-old eggs'?
China's cuisine is not for the faint-hearted. From the skinned dogs displayed at markets, to the scorpion kebabs sold by traders, the Chinese display an admirably open-minded approach to food, which puts our prissy Western palates to shame. So, it's no surprise to find out they also enjoy eating a dish called 'pi-tan', which is also known as 'one hundred year old eggs'. Despite the rather attention-seeking name, pi-tan eggs are actually only four years old, and are considered a great delicacy.
To make pi-tan, the Chinese usually use duck eggs, which are left to soak in a mixture containing salt, lime, and tea leaves, for three months. After this, the eggs are then coated with a paste of clay, lime, ashes, and salt, and buried in the ground. They are left there for three or four years. After this time, the eggs are dug up, and then peeled, to reveal a green, cheesy yolk, and a yellow, gelatinous egg white. The raw, foul-smelling egg is then dipped in vinegar, and eaten.
What is 'tapping the Admiral'?
In 1805, Admiral Horatio Nelson died in the Battle of Trafalgar on his ship, 'The Victory', and his body was shipped home to England for burial. There is a common mistaken belief that Nelson's body was transported back to England in a keg of rum. For that reason, to this day, rum is colloquially known as Nelson's Blood.
However, it was in fact brandy, not rum, that preserved Nelson's body on the long journey back to England. At this time, most sailors who died at sea would also be buried at sea, so preserving Nelson's body presented an unusual challenge. It was the idea of the ship's doctor, Dr Beatty, to preserve Nelson's body by storing it in a barrel of brandy. According to legend, when the barrel was opened on the ship's return to England, most of the brandy was gone. Apparently, the sailors on board had been tapping the barrel for drinks of brandy, and this is where the saying 'tapping the Admiral'—which means illicit drinking—comes from.


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Announcing … KILLER QUEEN!!!
on November 17, 2014 at 7:24 am
Posted In: Blog
Brad's in a new comic anthology!!!
Convention Season 2014 is winding down, but that doesn't mean you have to wait until next year to get your Sun Bros fix. We're thrilled to announce that Brad has written and illustrated an original 8-page story in Red Stylo Media's newest anthology, Killer Queen! A comic book tribute to one of the greatest rock bands of all time, this graphic novel compendium is filled with short stories and vignettes all honoring the immortal music of Queen! Brad's contribution is an operatic cosmic fever dream, a majestic never ending crescendo inspired by "Don't Stop Me Now."
You can download a digital copy of Brad's story here:
Or check out the entire anthology here:
And that's not all! Stay tuned for even more announcements of exciting projects from Sun Bros Studios coming soon!!

subset: commoncrawl


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So soon after remembering the men and women sacrificed for peace in foreign wars, the visceral horror of conflict was brought home in the scenes from Paris. Ordinary people out to enjoy themselves in a restaurant, concert hall, football stadium, ripped apart in cold blood.
Words of condolence must come as little consolation to families trying to make sense of their loss.
It's hard to get inside the heads of people who want to commit mass murder. Surely they must be evil?
Coincidentally, this week's New Scientist (Nov 14 2015) published an article 'The Seven Symptoms of Evil' that seeks to shed some light on the mindset of IS fighters.
Easy enough to see these traits in others. Perhaps it's pertinent to spend another minute in silence to ponder whether we need to do a bit of work on ourselves.
"Syndrome E: Can Neuroscience Explain The Executioners of ISIS?" (Extract)
Seven symptoms of evil
The idea that evil is a disease is predicated on the observation that mass killers share some common traits:
- Compulsive repetitive violence
- Obsessive beliefs
- Rapid desensitisation to violence
- Flat emotional state
- Separation of violence from everyday activities
- Obedience to an authority
- Perceiving group members as virtuous
Link to the full article:


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9:34am PT by Kimberly Nordyke
Discovery Family Channel Adds Shows About Home Design, Cooking to Schedule (Exclusive)
Discovery Family Channel is adding two shows to its lineup.
Game of Homes, hosted by Cameron Mathison, follows four teams of amateur home renovators as they attempt to save dilapidated houses that are marked to be torn down and revive them room by room into their dream homes.
The twist? Before the competition, the houses were lifted off their foundations and transferred to massive barges, where the teams will renovate the structures while living inside their homes.
The teams will be judged by experts Cheryl Torrenueva and Jeremy MacPherson along with celebrity guest judges who vote for their favorite room renovations based on design and workmanship. One team will ultimately win the house they renovated.
The eight-episode series is set to premiere Tuesday, Sept. 6, at 9 p.m. ET/PT. It's produced by Great Pacific Media; Blair Reekie is the series producer.
Meanwhile, The Incredible Food Race is a competition in which two families take part in a race of food challenges plus a main event: a family vs. family cook-off in an outdoor stadium. The winning family gets free groceries for a year.
Food Race, a six-part series, is set to premiere Wednesday, Sept. 7, at 9 p.m.
The show is produced by Tricon Films & Television with Andrea Gorfolova, Jameel Bharmal and Marc Kell Whitehead as executive producers.
This marks the U.S. premieres for both series, which have aired in Canada and Latin America.
Kimberly firstname.lastname@example.com @thr


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I know most of us try to eat healthy, but we all have days when we need a sweet treat! On those days, I like to try foods that satisfy my sweet tooth but that I don't have to feel too guilty about indulging in. Merry Bites™ from Hail Merry satisfy all of those requirements for me!
I received this product for free from Moms Meet, May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my honest opinion on my blog. The opinions posted are my own.
These delicious Merry Bites are made from dehydrated virgin coconut oil and almond flour, so they are incredibly moist. For me, each "bite was more than bite-size! They are very fresh and you can keep them fresh even longer in the refrigerator (just be sure to let them get to room temperature before eating). These snacks are perfect for people following Gluten-Free, Dairy Free, Vegan, or Paleo diets, or anyone seeking great tasting pure ingredient snacks. Please keep in mind that ALL Hail Merry products contain nuts – DO NOT give to anyone with a nut allergy!
While a serving size is two bites, I found that one bite was usually all I needed to satisfy my sweet tooth craving. Surprisingly, I enjoyed the non-chocolate flavors the most! I loved the coconut bits that you can taste in the bites as well – this is a great snack for coconut lovers! My favorite flavors were the lemon, which had a bright refreshing flavor, and the salted caramel, which had a rich and creamy decadent flavor. I enjoyed all of the flavors, though.
While the fats are on the high side, they are healthy plant-based fats that balance the total carb load. The bites average 7g of sugar for two bites, which is a pretty small amount, especially when you consider that it is a sweet treat! While I can't say the rest of my family is on board with the Merry Bites yet, I'm a huge fan!
Merry Bites™ typically retail for $3.99 for a 3.5 oz. bag. Hail Merry also sells Miracle Tarts® and Mini Miracle Tarts®. Both lines of Miracle Tarts® are delicious almond flour shortbread cookie crusts, filled with coconut oil-based ganache in a variety of flavors like: Chocolate Almond Butter, Meyer Lemon and Coconut Vanilla Creme. Look for them in the refrigerated section of your local grocery.
Learn more online!
Connect with Hail Merry online to see their latest products and get exclusive access to discounts and special offers!


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We pressed on through the mist and the mud near the creek, keeping a close eye out for landscape matching the description of Davarr's house. Finally, we glimpsed several black stones atop an out-of-place hill sitting beside a little pool beside the creek. I crossed the creek in order to put a small amount of distance between Heath and myself, as well as to get a better look at the hill. As we approached, we could clearly see the circular pattern of black stones set in the hill, as well as a somewhat obvious false-floor trap that was enormous in size. Heath and I both peeked under the branches and leaves and grasses to see into the trap. Amazingly it was just as deep as it was wide, and the only thing trapped there was an impaled wolf not long dead but obviously famished before death and now beginning to decay.
We started towards the hill to inspect the stones closer, but I somehow managed to catch a brief sight of stone near the pool behind us. We moved over towards it, and using the corner of the stone I saw we theorized about where the house and door must be. I sprinkled the dust from the flower bloom in front of me and, sure enough, it revealed the house we were looking for. It was a modest house, and well-disguised. If anyone ever came looking for Davarr, they would not have an easy time of it. We knocked at the door, but no response was given. We listened closer, but no sound was within. Then, out of nowhere, I heard the faintest snoring sound, and we induced that he must be asleep. We opened the unlocked front door and approached to wake him. He woke fairly easily, and was gruff with us but agreed to come look at the stones after some convincing.
We walked up with him to the hill, and began to inspect the stones and their patterns. He divulged more information to us regarding the nature of the stones while we poked around. He then told us that nothing had changed with them, none were missing or out of place or acting less stone-like than usual. This struck us as odd, because all of our acquaintances' descriptions suggested there would be about twice as many stones here as there were. While we stood pondering this, Davarr made his way back into the house. After a few moments, we moved to join him.
We opened the door, but he was not waiting for us; rather, a huge bear leaped out at me through the doorway and narrowly missed. As he slid to a halt, Heath and I ran for the hill. We carefully dodged the trap we had found, but as we passed it an idea struck me. My new spear was particularly effective at forcing opponents to move to places they didn't want to, and I could use it to push our bear assailant into the trap. I pulled it from my back and braced for the charging beast. As it crossed into my reach, I leaned left and thrust straight forward into the bear, redirecting it directly above the trap. It fell immediately, and joined the wolf on the spikes.


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FORT LAUDERDALE - Correctional officers will offer themselves as the targets on Thursday at a carnival-style fund-raiser.
For $1, work-release inmates and visitors can buy three balls for a chance at the dunk-the-officer game, scheduled from 4:30 to 7:30 p.m. at the Pompano Community Correctional Center, 5600 NW Ninth Ave.
The game is one of the methods used by the Powerline Jaycees, a group of inmates at the Pompano Community Correctional Center, to raise money for the Muscular Dystrophy Association, Sgt. Chris Gibbons said.
The Jaycees also will be having car washes and collecting donations at street corners and intersections.
Last year, the chapter raised about $12,000, more than any other institutional chapter in the state, Gibbons said.
The Pompano Community Correctional Center is a minimum security facility with a work-release program for inmates who are in the final months of their prison sentence.


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- The hope was to get around 8 players (given our group, this is eminently possible) and creating two divisions of play. Probably do something along the lines of two divisions, with a 3-2-3 schedule for division play and non-division play. After that, a tournament of yet-to-be determined size/format and maybe a Pro Bowl between the two divisions (with obvious "We are just doing this for the paycheck" rules on injuries).
- A game of Blood Bowl, by the rules, shouldn't take more
than two hours unless people are maxing out their clocks. This should
make games fairly easy to do, even on days other than Saturdays. I know that RUP and Anton will likely have weird schedules in the near future, and was hoping to put together a division that would be willing to set up off-days to play. RUP, Anton and I would be in it.
- Right now any team is open, whether it be between official rules or "legacy" rules they've released to hold people over until new seasons of Death Zone. I dunno if anyone wants to play the Bretonnians from the video games, but if someone really wants it, it could be considered.
- We need a certain level of dedication. I think we could get at least one night a month to play league games, and maybe play games before or after other games on Saturdays. I think getting 4 games in a month shouldn't be out of the question. Arriving on time and ready to play isn't an unreasonable commitment.
- Everyone needs to have a painted team. No substitute "Generic Fantasy Soldier is a War Dancer" stuff: have a group of miniatures which are either made for the game or converted to be so. Right now there are only three teams out, but more will be coming out in upcoming months (which is why doing this now isn't a huge thing) and if you want to go to the numerous manufacturers outside of GW who make such models, feel free. I know some of us have multiple teams that we aren't playing, so if you need a loner, feel free to ask.
- JnR


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Exchange-traded funds that track the financial sector, one of the most popular and successful trades of 2016, have maintained their upward momentum in the new year, with investors continuing to pour money into the group.
Banks were among the biggest gainers of last year, with most of their advance coming in the final two months of 2016, following the election of Donald Trump. The sector, which accounted for the bulk of the overall market's postelection rise, is expected to benefit from two concurrent tailwinds: deregulation under the incoming administration, as well as a rising interest rate environment. The upcoming earnings season—J.P. Morgan Chase & Co. JPM, -0.25% Wells Fargo & Co. WFC, +0.52% and Bank of America Corp. BAC, -0.58% are all scheduled to report on Friday—is expected to reinforce bullish sentiment towards the group.
Read: Trump effect is the big theme for this earnings season
"Are banks growth stocks now? Yes, they are," Morgan Stanley wrote in a note to clients published on Tuesday. "The Republican sweep with its lower tax and deficit-led economic growth plans is a major tailwind for banks. We expect more growth, higher rates, less regulation and lower taxes, all of which should drive significant upward revisions to [earnings per share] in 2017."
The firm sees upside of 6% for the group in 2017, with 30% upside looking out to 2018.
The Financial Select Sector SPDR ETF XLF, +0.12% has seen inflows of $737.5 million thus far in 2017, the second-most of any ETF. The flows have remained positive even as the sector has underperformed both the broader market (the S&P 500 SPX, +0.22% is up 1.4%), as well as a number of other sectors, including health care XLV, +0.11% and consumer discretionary XLY, +0.20% . Both of those have gained more than 2% in 2017, while financials are up less than 1%.
The flows continued a trend see last year, when the ETF saw inflows of $3.1 billion, the most of any sector fund.
Among other funds that track the sector, the PowerShares KBW Bank Portfolio KBWB, -0.08% has seen inflows of $26.4 million in 2017 while the First Trust Nasdaq Bank FTXO, +0.28% has seen inflows of $2.6 million. On the downside, the SPDR S&P Bank ETF KBE, +0.09% has seen outflows of $84.9 million.
Keefe, Bruyette & Woods analysts wrote that "positive results in the fourth quarter could lead to further upward revisions and continued increases in stock prices for the group."
Earnings for components of the Financial Select fund are expected to hit $1.67 a share in 2017, according to a mean estimate of analysts polled by FactSet, which would represent growth of 12.1% over 2016. Double-digit growth is also expected in 2018.
See: J.P. Morgan earnings: Expect a strong trading quarter and improved credit markets
This story was first published on Jan. 11, 2017.


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26 September 2012
Hello Beautiful. Happy Birthday. I wanna start this with prayers. I pray to God everyday that he keeps you and continues to guide you. If I ever lose you, to anything whatsoever, I don't think I'll ever get my mind back. For real, it'll be lost forever. I pray that God blesses you abundantly on this day and beyond. I pray He continues to help you make the right choices in life. In whatever the heck it is you set your mind at.I love you, so much more than I can explain or even express. You're my sister, my best friend, my boyfriend, my everything. I literally am screwed in this fucked up world without you. I am so happy I'm able to spend yet another birthday with you. I know I'm not there physically, I wish I could be, but I'm there in some way anyway. We been friends for just over 5 years and it seems I've known you all my life. We have so much in common yet we're still so different we're able to stay close this long. I remember the first time I saw you at Sayo's party. I know I concentrated a bit more on D'banj back then but that was all part of my year 8 big bad bitch swag. Haha. You know, it wasn't my fault I was such a cool chick. Yes I just called myself a chick. Big badass cool chick. We have definitely had our ups and downs, fights and arguments but we've worked through it all and i think it's safe to say we've actually grown! You're a year older today and I'm so happy just cause I know you finna start getting wrinkles and all that old stuff. Lol.Ok i'm gonna get into all the moist stuff now but you know what? I don't even give a damn. Imade, you've been there for me through thick and thin. You're ALWAYS there, either to laugh at me or to advice me. You're the first one I wanna call when I got any issues or when it's good news or when I just feel like gossiping. You've helped me out so many problems and i'm so grateful. That's why I'm wishing you the most amazing day, also because you deserve it more than anyone else.I don't think there's much more to say so I'm gonna end this here and also save you the trouble of having to read such a long emotional essay. Imade DEBORAH (I'll put in all your names but I'm sure as hell i'll run out of characters. Lol- and you know it too. God bless us Edo girls) OGBEGZZZZ! I really do hope you have a fantastic day.My boothang! My sugar banana. My sweet potato! My bestfrienddd. My boyfriend! My lover! My sister. GODDAMN. I LOVE YOU.Happy Birthday Baby
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- When: Tuesday September 29
- When: 4pm
- Where: Olson 120
- Who: Chris Vincent (UOP '15)
- Title: Experimental Engineering
Chris will tell us about the engineering and research projects he was involved in over the summer.
Over the summer of 2015, Chris Vincent developed and honed skills in programming, prototyping, and the integration of experimental apparatuses. He worked on building an intensity controller for an alignment laser, a digital scale to measure the amount of N2 in a dewar, a scrolling LED sign to signify that the pump laser was in use, and a system to measure atmospheric data at various altitudes. To accomplish these tasks, he developed skills in programming for Arduino, including communications with external parts, such as potentiometers, load sensors, and LED matrices. Also, he honed 3D modeling and printing skills to create housings for the apparatuses. The ability to build and integrate experimental gear can be the factor to make or brake the completion of the experiment.


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Super Sweet Blogging Award
I'm elated to have been nominated for the Super Sweet Blogging Award by fellow veggie blogger veghotpot. Her site has some beautiful food photos (which I am envious of!) and some great plant-based recipes (both sweet and savory). Since I've started blogging, it seems like all I think about is food. In between my regular meals, it's more of the sweet dessert-like foods that I daydream about. I'm constantly preoccupied with wondering which recipe I should make next. I'm happy my tiny little blog was recognized by a fellow sweets lover and maker.
Now for my nominations:
1. An Ode To Mung Beans – This vegan blogger recently made wonderful looking cheesecake that I can't stop drooling over. The photos on her blog are also fantastic!
2. Heavenly Vegan Baking – This blogger remakes treats so they can be enjoyed by those with a vegan lifestyle. She just made delicious chocolate croissants, which are on my list of desserts to make!
3. A Small Insight – She makes conventional treats, which look incredibly appetizing – especially the hot cross buns recipe she recently posted. Her photos are also beautiful if you get a chance to check her website out.
4. Pocketful of Sugar – As a sweets lover, if you visit this site, you will not be disappointed. She just posted a recipe for cinnamon bun popcorn and now I can't help but think about cinnamon buns.
*For information about rules for nominees, click here
Some sweet Q & A:
1. Cookies or Cake? Both – I like variety and I'm also a grazer, so I like eating small amounts of different foods. Last Thanksgiving, I regretfully sampled 10 desserts. I went a little overboard.
2. Chocolate or Vanilla? Chocolate
3. What is your favorite sweet treat? Dark chocolate (or any chocolate treat)
4. When do you crave sweet things the most? After dinner (& sometimes even after lunch) – this craving has become a bad habit!
5. If you had a sweet nickname, what would it be? Sammy Pie (Mr. Davis already calls me this sometimes 🙂 )


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John H. Cox, JD
Managing Director [email protected]
John H. Cox helps busy associations serve their many members in innovative and effective ways. He provides advocacy, communications, and legal counsel to the food and agriculture industries. A lawyer, communicator, and a seasoned association executive, he is known for bringing passion and expertise to all three roles.
"Associations are how businesses leverage their energy and influence," Cox notes. "Working together associations can accomplish so much more than their individual member companies. Educational programming, scientific and technical research, and government relations all are more effective when businesses work together as a whole."
John's 25+ years of experience includes overall financial management of associations with annual revenues of up to $5 million. His expertise in communications work includes crisis communications, web strategy, workshop and educational program development, and high- profile event marketing for industry gatherings. The associations under John's management have gained significant increases in membership tied to his strategic know-how, team leadership, and creative recruitment programs.
John also provides legal services to associations and their member companies through Verto Legal Solutions (VLS). VLS provides non-profit corporate governance and regulatory counsel to corporations and to trade associations including ones managed by Verto Solutions.
Before founding Verto Solutions, John held positions of increasing responsibility with The Roberts Group, the association management and scientific services company. He also worked for Members of Congress in leadership roles in the U.S. House of Representatives and the U.S. Senate. Prior to his time on Capitol Hill, John held positions at Booz Allen & Hamilton, the U.S. Federal Trade Commission, U.S. Occupational Safety & Health Review Commission, and the Environmental Protection Agency.
John earned a Juris Doctor from the University of Alabama School of Law, and he is a member of the school's Federal Externship Advisory Board. He earned a B.A. in English from Spring Hill College, where he serves on the National Alumni Board. John is originally from Alabama, but he lives in Northern Virginia with his wife Francessa and their children.
John blogs about associations and leadership at: http://associationnavigator.com/


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Pure gold.
I stumbled across this kooky collection characters showing off their kitties photographed by Ralph Crane on assignment for Life Magazine in 1961, covering black cat auditions in Hollywood. The description didn't state which movie or TV show the black cat role was for, but the number of witchy 60s films that used black cats could be the culprit.
There are so many spectacularly niche jobs people fall into, that you never hear or think about, and I think movie set cat trainer is certainly one of them. I love seeing the line of cat owners and trainers, some clearly in the movie business, with as much star pizzazz as the cat they are auditioning, donning pipes, fur hats, and other ostentatious accoutrement. Others looked like innocent, down-to-earth, homemaking cat lovers that just can't believe their beloved house cat wouldn't be the most special kitty around town. Most of the cats, on the other hand, look annoyed, beleaguered, and bored... which I think is what makes cats appear so cooler-than-thou anyway.


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|Boulesteix, Anne-Laure; Tutz, Gerhard (2004): Identification of Interaction Patterns and Classification with Applications to Microarray Data. Sonderforschungsbereich 386, Discussion Paper 369
Emerging patterns represent a class of interaction structures which has been recently proposed as a tool in data mining. In this paper, a new and more general definition refering to underlying probabilities is proposed. The defined interaction patterns carry information about the relevance of combinations of variables for distinguishing between classes. Since they are formally quite similar to the leaves of a classification tree, we propose a fast and simple method which is based on the CART algorithm to find the corresponding empirical patterns in data sets. In simulations, it can be shown that the method is quite effective in identifying patterns. In addition, the detected patterns can be used to define new variables for classification. Thus, we propose a simple scheme to use the patterns to improve the performance of classification procedures. The method may also be seen as a scheme to improve the performance of CARTs concerning the identification of interaction patterns as well as the accuracy of prediction.
|Paper (Forschungsbericht)
|Mathematik, Informatik und Statistik > Statistik > Sonderforschungsbereich 386
Sonderforschungsbereiche > Sonderforschungsbereich 386
|500 Naturwissenschaften und Mathematik > 510 Mathematik
|Veröffentlicht am:
|10. Apr. 2007
|Letzte Änderungen:
|31. Aug. 2018 13:45


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I can finally post about some gardening. This has been an odd year. We were drowning in school in the beginning of the year and never got any seeds started. Tim isn't happy because we won't have oodles of amazing tomatoes again this year. I kind of decided that I wasn't going to garden this year and that I was just going to buy a LOT of stuff at our farmer's market.
We had crazy weather this spring. We had a couple of nice weeks and we though Spring had sprung but then we had a couple of weeks of below freezing temps in the evenings. If we had put anything out, it most likely would died. A couple of weeks ago I began to regret not starting anything in the garden and decided to go out and try and get some things.
Two weeks ago, I went over to our local dairy to see if they had any heirloom tomatoes growing. They had Rutgers there, but were gone by the time I got there. I walked through their amazing greenhouses and met this lady Anne. We got to talking and I learned so much from her. I came home and my head was swimming with knowledge and I kind of felt like I was drowning. I did come home with one Legend tomato plant. Anne gave me the ever so generous price of one dollar because she was having a hard time keeping up with them and she didn't want it to die. She also gave me some seed for Abernaki corn, some barley and some oats. She also recommended a seed company if I was looking for organic and heirloom seeds.
I came home and tried to tell Tim all I had learned but couldn't remember it all. I then did some research on the things I came home with. The corn, for instance, is not a sweet corn. It's a corn used to grind into flour. That will be fun. The barley I learned will make for a good cover crop in the fall to feed our garden beds.
The next day, it was cool and windy out and we were getting ready for some big storms and Nancy suggested that we all get out there before the rain hit and get the four beds cleared out. They were in dire need of attention. Tim, Nancy, Ethan and I worked furiously to get the beds done. We got three of them done and then it started pouring. In the torrential downpour we mixed in manure into one of the beds and planted the corn. Then we ran inside. Then I ordered some seeds from Fedco. I ordered some Kentucky Wonder pole beans, some New England Pie pumpkins, some Table Queen acorn squash and some Blackstrap sorghum seeds.
We wanted to try the Native American "three sisters" way of growing. The corn came up last week so I planted the Kentucky wonders around each of the corn sprouts that came up. They will grow up the corn stalks. At least that is what they are supposed to do. I think the beans add nutrients to the soil that corn needs too. It's all an experiment now. The third sister is squash. The Native Americans used to plant them around the corn/bean patch. The prickly nature of squash plants kept the corn and beans safe from animals. We don't have enough room in the bed to put the squash, so I'm going to plant the squash in the bed behind the corn.
Last weekend I went back to the farm to see if I could get another couple of tomato plants and see if I could chat with Anne some more. Score on both. I came home with two more Legend tomato plants and one Razzleberry tomato plant. I learned the difference between hybrid, open pollinated and heirloom varieties. I also came home with some sorghum plants. I told Anne that I got some Blackstrap seeds and she said that those wouldn't make syrup (which I why I wanted it) and then she handed me a tray of 18 plants. She said she was going to end up composting them because she didn't have the room to plant them so I gladly accepted them. I just finished planting them and I look forward to seeing them get tall and hopefully I'll be able to figure out how to make syrup.
Hmmm, what else? I did start a salsa mix of hot peppers for Tim and he transplanted them into four containers. I am looking up how to build a cold frame so that in the fall I can grow some lettuce and chard. I'll also be able to start them early in the spring too. I have decided that I'm going to take gardening seriously next year again. I'm going to order my seeds in January/February and then start the seeds March/April. We are striving to eat as locally as possible and there is nothing more local than our back yard. I can't wait until next week because Farmer's market opens up again and I'm going to stock up things to preserve.
In other news, I took the boys strawberry picking last week. The weather was gorgeous. I knew storms would be rolling in the next day so we loaded up and drove through some beautiful countryside and picked 11 pounds of strawberries. I haven't had fresh picked strawberries since I was a child. My mom would load my brother and I up and drive to Plant City, FL to spend the day picking berries. I remember coming home with sunburns and belly aches from eating the berries as we picked them. The boys and I had a lot of fun picking. I think made 23 half pint jars of strawberry jam, some of which were strawberry lemon marmalade. I wish I had made more of that because it tasted way better than I thought it would. I'll see if there are any fresh berries at the market next week. If so, then I'll make some more of the marmalade. I know that I want to make peach jam this year too.
I think that should bring everything up to date around here. We have finally started gardening, albeit not as much as last year, but it's something. Next year I will be more organized. In fact, I should go order some beet seeds to plant in the fall. I'll share some pictures of the garden. It doesn't look like much now. I'll have to wait and see if they work out or not.
Three Legend tomato plants. In the background are some onions that were left in the ground from last year and Tim's containers of hot peppers. I need to stake the tomatoes still.
1 Razzleberry Tomato plant. The tomatoes are supposed to be a hot pink color. I can't wait to see them.
Four rows of Abernaki corn and in the background one bed that still needs to be cleared out. That is where the acorn squash are going to go.
My bee balm plants (two of them) have finally exploded with these gorgeous red flowers.
Connor and Aidan picking lots and lots of berries.
Eleven pounds of fresh picked strawberries
The first of three batches of Strawberry jam.
Time to Say Goodbye
5 years ago


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Ode to IKEA – The Hyggiest Place on Earth
Hi folks. This lengthy love letter was written 3/4/17, soon after the NEW, MASSIVE Burbank Ikea opened, bigger/badder/better than ever, bringing joy to the greater LA area once more. I would apologize for taking so long to post this, but then we'd be here all day exchanging niceties when we all know it's been nearly … More Ode to IKEA – The Hyggiest Place on Earth


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The Rewards of blogging.
why bloggers know so much, what are the benefits... And how to get started
3 mins read
1. Blogging will improve your life
As you build your blog, you become great at setting goals and actually reaching them. You learn & apply hundreds of tips & ideas while creating contents & products for your blog (valuable tips & ideas that can change your life). And of course, you become a digital marketing guru with time after completing campaigns & publishing engaging contents.
It opens you up to hundreds of valuable stuff out there you wouldn't dare to know, notice or come across if you weren't blogging.
2. Blogging makes you super creative
A blog always find a way to cook up creative tasks for you all the time. While creating content, designing and tweaking your blog features in the long-run, you'll learn how to take or where to find great photos, design a few custom images (that'll make your content more interesting) and even create valuable products like e-books, worksheets, checklists, How-to guides and other digital products & services that will help your readers and also make you good money.
3. Blogging will teach you over 10 valuable skills
Like no other stuff out there, blogging loads you up with in-demand skills (digital, marketing, creative...).
You become an expert in various valuable skills while setting up blog-related stuff, creating content, running campaigns and designing your blog in the long run. Skills like Creative writing, Touch Typing, Creative or Graphic Designing, Research & Summary, SEO Basics, Taking good photography, WordPress expert, and more.
4. Blogging will make you money
Blogging opens up over 10 lucrative sources for earning good income. It's a valuable investment of your time & money in the long-run when set-up & planned the right way.
You make money blogging by creating useful digital or non-digital products & selling them on your blog like video courses on how to achieve a specific goal, useful how-to guides, ebooks or any product related to your blog's niche your readers would love.
Also Affiliate marketing (when you refer great products and earn good commission), Sponsored blog posts, Selling ad space, Google Adsense, offering consulting service, and a few more.
5. Blogging will boost your career or business
Putting together valuable contents (solutions, ideas, tips, tools and hacks) that customers and experts in your niche will find useful will improve your knowledge, build up your credibility, making you a better expert over time and also turn hundreds to thousands of readers into customers who to purchase your services & products.
Blogging helps get more clients to your existing business
6. Blogging opens up your content & ideas to millions of people worldwide
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Am I the only one who can´t download this?
For those unfamiliar with TA: Escalation (TA:ESC), we like to think of our effort as a production quality expansion to Total Annihilation which can be enjoyed in both Skirmish and Multiplayer settings. TA:ESC offers significant enhancements to the venerable TA gaming engine, including Cavedog quality models, textures, and presentation - a feat claimed by many, but realized by none; new GUI and extended menus; unique upgrading system for defenses and resources; deflective Shield Generators; mass unit Teleportation Gates; automated mass loading and unloading transports; Multi-Unit-Air-Transports; proximity bonuses for adjacent Fusions and Energy Storages; Surfaceable subs; walking ships; Omni Intel Towers capable of massive radar, jamming, LOS, targeting, and Commander hacking; and much, much more!
It is time to once again continue the infinite conflict! Just in time, TA:Escalation (TAESC) delivers an arsenal of destruction with even more units, more explosions, and more fun than ever before!
Am I the only one who can´t download this?
No, you are not. Moreover the newest version of TA Escalation available on tauniverse is 6.3 from january. No word on forums about this one, no news on project's main page... I wonder if one of the developers can put some light on this.
Yeah, I downloaded their latest version on tauniverse, but it wasn't 6.5 tho..
Only registered members can share their thoughts. So come on! Join the community today (totally free - or sign in with your social account on the right) and join in the conversation.


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|Prices will be charged in United States Dollars
|Full Rate
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Casita Room Ocean ViewPhotos Details
Casita Room Garden ViewPhotos Details
Casita Room Large Garden ViewDetails
Casa Primavera Beach FrontPhotos Details
|Move the mouse over the price for inclusions, occupancy and minimum stay
Property Information
Casa Pata Salada in Sayulita consists of Guest Houses, 1 Bedroom, 1 Bath, (Sleeps 2-3) Escape to Sayulita, a quaint, tropical fishing village 40 miles north of the Puerto Vallarta Airport! Beautiful beaches, world-class surfing, relaxing jungle walks, and simple village life awaits you. Local restaurants offer fresh fish caught that day, as well as authentic regional food.
Casa Pata Salada consists of seven lovely and unique guesthouses, each with a full-size kitchen, bedroom, bath, large private patio, breathtaking view of the ocean, and direct access to the beach. The Village Square, grocery stores, and restaurants are only a five-minute walk away. Each Casita is completely self-contained with its own private entrance. Perfect for a romantic couple or a couple with a child. Casa Patas Salada artfully decorated with Mexican tile, rustic furniture, antiques, as well as charming arts and crafts collected from throughout Mexico. They are incredibly spacious and each has a panoramic view of the ocean. Daily maid service is provided. (Sundays and Mexican Holidays excluded) The rest is up to you.
Accommodations- Each Casita has a complete, full sized kitchen, private bathroom, large and spacious bedroom, and private patio with two lounge chairs with a spectacular ocean view. Our Casitas are beautifully decorated with a fresh Mexican decor and every casita has a pillowtop mattresses, High thread count sheets, separate bath and beach towels, purified water, kitchen necessities, satelite t.v. and wireless internet. Air-conditioning is available during the summer months. There is direct beach access and we are only a 5-minute walk to center of the village. Casitas #1,2,4,5,6 and 7 all have king sized beds. Casita #3 has 2 queen sized beds in the bedroom and Queen sofa sleeper in living room.
The rates are fair and firmly priced. Prices are per week, with a one-week minimum. Rental weeks are from Saturday to Saturday only. We make an exception during the summer months.
Property Features
- BBQ Area
- Internet Access
- DVD Library
- Swim Floats
- Outdoor Swimming Pool
- Volley Ball area
- Free WiFi in Public Lounge
- Terrace
- Pet friendly
- WiFi Internet
- Non-Smoking Rooms
- Concierge
- Sandy Beach
- Free Parking
- Hiking Trails
- Library
- Children Play Area
Accommodation Details
Casita Room Ocean View Book
Standard rates for this room
- 1 Full Bed
- Room Safe
- Tea/Coffee Making
- Linen and Towels Provided
- Water View
- Patio
- Fridge
- King Bed
- Lounge Area
- Patio Chairs
- Shower
- Kitchen
- Views
- Ocean Views
- Air conditioned
- Housekeeping
- Toaster
Casa Primavera Beach Front Book
Standard rates for this room
- En-suite Bathroom
- Fridge - Fullsize
- Stairs
- Television
- DVD Player
- Oven
- Barbeque
- King Bed
- Lounge Area
- Patio
- Shower
- Stove top
- Dining Setting
- Outdoor Setting
- Fan
- Guest toilet in living room area
- Kitchen
- Microwave
- Wireless Internet
- Patio Chairs
- Hairdryer
- Clock Radio
- Toaster
- Flat Screen TV
- Air conditioned
- Internet Access
- Tea/Coffee Maker
- Dogs Accepted
- Bathroom
- Room Safe
- Cable/Satellite TV
- Cots Available
- Non-Smoking
- Housekeeping
- Alarm Clock
- Iron/Ironing board
- Daily Room Service
- Views
- Tea/Coffee Making
- Apple TV
- Ceiling Fans
- Linen and Towels Provided
- Ocean Views
- Dishwasher
- Balcony
- King / 2 single beds
- Telephone
Terms & Conditions
Privacy Policies
Security is our highest priority to ensure the confidentiality of the personal information you provide to us.
We store any information you enter on our website. This includes personal information such as your first and last name, home or business address, telephone number, postal and e-mail addresses.
The information you provide is not shared with non-authorized third parties.
We may share your information, as only necessary as possible, with companies related to your travel itinerary such as airlines, hotels, ground handling companies and local tour companies.
Reservation Policies
Guarantee policy: A credit card is required in order to guarantee reservation.
Cancellation policy: Reservations must be guaranteed with a credit card at time of reservation.
Reservations over high demand dates are not cancelable unless we are able to rebook the unit and the full value of the reservation (including taxes) is due in the event of no-show.
Changes to existing reservations are only permitted up until 14 days prior to arrival and are subject to a $ 25.00 administration fee.
Reductions in the length of stay are subject to the full value of the reservation (including taxes).
Check-In and Check-Out Policy: Sayulita Casitas guaranteed check-in time is at 4PM (CST) and check-out time is at 11AM (CST). Requests for early check-in & late check-out will be handled based on hotel availability at the time of check-in Sayulita Casitas can accommodate guest luggage complimentary in a secure location until the guest room is ready.
Should you need to confirm an earlier arrival than the hotel's standard check-in time or a departure later than noon, please contact the hotel directly in advance. If you plan to arrive earlier than the hotel's check-in time and want to guarantee that you would be able to check into your room upon arrival, we would advise you to reserve the night prior to the date of arrival. Exceeding check-out times without notifying the front desk in advance can result in extra charges, including, but not limited to, late check-out fees and/or an extra night's charges being applied to your bill.
Credit/Debit Card Policy: Debit and Credit cards will be authorized at check-in for the amount of your stay, plus an amount to cover incidentals. The authorization will hold the funds until check out, at which time the amount actually incurred during the stay will be charged. Authorized amounts may take up to 30 days after departure to be released by your bank or financial institution and the hotel will not be responsible for any resulting fees or charges.
No show policy: There will be no refund.
Waitlist Policy: Hotel does not offer the option of a waitlist.
Extra person policy: Extra person charge applies. A fee of $25 USD a day will be charged.
Children policy: Up to 12 years old minors are considered children. 13 years old and older will be charged as adults.
Pets policy: A pet deposit is required of $100. Please clean up after your beloved pooch. If your dogs are not very well trained, please keep them on a leash on the properties public areas, as some guests may not be comfortable around animals.
Oversold policy: In case the Hotel is oversold and cannot offer you the contracted service, to the client with a reservation, the Hotel by its own count will find adequate alternatives to supply the service contracted, that will meet or give better service than the original benefits contracted.
-The hotel will pay a one night stay plus taxes at a similar Hotel.
-The guest will be transported by the hotel to the new hotel.
-The guest will be permitted at least one phone call to his house or office.
Lost & Found Policy: Sayulita Casitas is not responsible for lost, damaged, or stolen personal items. All rooms are equipped with in-room safes. Should any guests lose personal belongings whilst staying at one of our properties, if recovered, the item will be recorded as 'found'. Sayulita Casitas keeps detailed records of all 'found' items, and will make a reasonable effort to contact the guest if an item is left in the hotel's guest room after the guest has checked-out which will be placed in our Lost & Found safety box. We will ship items back at the owner's expense. Any items in the Lost & Found, which are not claimed within ninety (90) days, will be donated to a local charity or discarded.
Housekeeping Service: We provide housekeeping service Monday - Saturday between the hours of 8AM to 4:00 PM.
General Policy: Sayulita Casitas has a zero tolerance policy in which it will refuse to admit or refuse service or accommodation in the hotel or may remove a person who: while on the premises of the hotel acts in an obviously intoxicated or disorderly manner, destroys or threatens to destroy hotel property, or causes or threatens to cause a public disturbance; or refuses or is unable to pay for the accommodations or services. Sayulita Casitas may limit the number of persons who may occupy a particular guest room in the hotel and will only allow registered guests to use its facilities. A person who negligently or intentionally causes damage to the hotel or any furniture or furnishings within the hotel, shall be liable for damages sustained by the hotel staff, including the hotel's loss of revenue resulting from the inability to rent or lease rooms while the damage is being repaired.
Smoking Policy: Sayulita Casitas prohibits smoking in all indoor spaces. Smoking is permitted in designated smoking areas outside. We charge a $250 deep-cleaning fee for smoking in the guestroom.
Payment Policy
Our payment policy is as follows: 50% deposit is due at the time of booking. The balance is due 60 days prior to your arrival. If your reservation is within 60 days, the full amount is due at the time of booking. Upon check-in, your debit or credit card will be authorized to cover any incidentals that are incurred. (Casa Primavera $500.00 USD, The Casitas @ Casa Pata Sala $200.00 USD. We accept Visa or MasterCard only.
Cancellation Policy
You may cancel your reservation with a full refund if it is outside of 60 days of your arrival date. If it is within the 60 days, we will only be able to refund your money in full if we are able to rebook the casita.


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Cloud's tiebreaking goal lifts Vancouver to 5-2 triumph over EverettNHL.com @NHLdotcom
EVERETT, Wash. - Chris Cloud broke a tie midway through the third period as the Vancouver Giants went on to beat the Everett Silvertips 5-2 Saturday night in the Western Hockey League.
Mike Berube added an insurance goal and Spencer Machacek an empty netter as the Giants (2-0-0) rifled off three unanswered goals in the third period to cruise to victory. Jonathon Blum and Mike Wuchterl added second-period goals for Vancouver.
Kyle Beach and Brandon Campos scored for Everett (0-2-0).
Tyson Sexsmith made 24 saves for the Giants, while Leland Irving stopped 24 shots for the Silvertips.


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The previous time that I reviewed marzipan, I learned that it is often covered in chocolate as a means of preservation and not because people don't believe that almond paste is awesome all by itself. Of course, Americans in general aren't big into the joys of marzipan because most of what they are exposed to is pretty crummy quality stuff. In fact, I'm pretty sure that I've only experienced some of the worst marzipan, but that's okay. I like bad frozen pizza, so there's no reason not to embrace my inner poor sense of taste and enjoy the worst that the world has to offer in multiple respects. I am nothing if not open to new experiences all across the lower end of the snack food spectrum.
I do not know if this Schluckwerder marzipan is supposed to be good or poor quality stuff. I do know that it was relatively cheap compared to some other types. This 50 gram/1.76 oz. "loaf" (yes, they seem to call these things "loaves") was a mere $1.29 at a European import market that I visited several weeks ago. You can find it online from the German Deli, though the sizes that are in stock at any given time varies. I do know that "Schluckwerder" sounds like a name that would get used in a Monty Python sketch about Germans and that means it is a cool name.
I can't help but note that the packaging is reminiscent of Neideregger marzipan, which I've heard is the bee's knees of mass market marzipan. It's also much more expensive than this so my cheap ass has not yet tried it. However, I will, eventually, pay for the experience.
Since marzipan goes nasty quickly, sealing it in chocolate is a way to keep it a little fresher, so I stupidly cut it into 4 portion-controlled pieces. I forgot about the "sealing" aspect before I did this, but I do expect to keep it in a sealed container in the refrigerator and eat it all up over 4 days. Hopefully, that will stop it from turning into some mutant almond paste monster before I can devour it.
In terms of the marzipan itself, I'm pretty happy with it. It's not as sweet as some varieties, and the chocolate is less of a hindrance than in some candies. The coating isn't especially sweet or strong in flavor, so it tends to mainly function as the sealing agent. However, that is not to dismiss it as flavorless or waxy (which a sealant may be seen as). It's just enough to add a hint of chocolate and a crispy texture. This is not a fatty chocolate so it's not especially soft, but that's okay because almond paste has enough fat to carry the day.
The almond paste was what I'd call "fine". It wasn't as good as the best I've had, but it wasn't bad. It reminded me a bit of coconut in terms of texture and wasn't really as sweet as the Mozart brand. This is somewhat of a plus, but the flavor seemed a little "flatter" than I might like.
If I was in the mood for marzipan, this would certainly do me, though it's a little like eating a Hershey's Kiss for a chocolate fix instead of a nice bit of Lindt (which is one of the best consumer-level, mass market chocolates in my experience). For the price, I'm not complaining, but I can't say that I'm going to run out and stock up.


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What You Need Is What We Make
At Scott Industries, we expect each customer to have unique requirements. That's why our number one priority is to work closely with our customers to discover those needs. We have extensive experience in custom fabricating of fiberglass and foam insulation products. For more than 65 years we have earned a solid reputation as the leader in supplying quality insulation products, to the Original Equipment Manufacturers. We began serving the industries in 1946 and since have brought our customized product solutions to markets such as:
Aerospace & Military
Commercial Equipment
Energy Products
Food Equipment
Lighting & Electronics
Office Partitions


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Getting paid to speak in public is a fun, lucrative and legitimate career goal. But, to be sought after and respected in the speaking arena there are essential elements that you need to get right.
Know Your Audience
Even if you already have a speech prepared, it needs to be tweaked and changed to suit each audience that you present it to. This will help personalize your presentation for each set of attendees and make it more interesting to you and more importantly them.
Speak Clearly
You want to avoid yelling when you're speaking in public. Instead, you want to adopt a calm, purposeful tone of voice that most people can hear and understand. If you're too shrill, people will turn off their brain. But if you modulate your voice and speak in warm, smooth tones, most people will relate.
Let Them Know What's in It for Them
As you start your presentation, you want to tell them why this presentation/speech will benefit them if they pay attention. It's a great idea to tell them to put down their mobile devices, after you let them take a few pictures of you and maybe even do a selfie of yourself to break the ice.
Stick to the Time Limits
When you're speaking at a new venue, always talk about the time limits so that you can adjust your basic presentation to fit in with the time allowed. Some places are very particular about your time and will cut you off, while others are looser.
Use the Right Technology
Check with the venue to find out what tech is available, but always bring your own backup so that if something goes wrong you have a solution to offer. In addition, most people do use MS PowerPoint, which will be your best choice for speaking for pay.
Be Ready for Anything
Tech that doesn't work happens more than it doesn't happen. Presentations on the computer get corrupted. That's why it's so important to be extra prepared with backups of everything, so that you can go on even if things are going wrong.
Be Prepared
Don't memorize your speech. Instead, get to know the stories you're using in your speech and understand the points you want to make according to the audience you're speaking before. You don't want to sound like a robot regurgitating your speech; you want to treat it as if you're talking to a friend instead.
Engage, Don't Lecture
It doesn't matter what your topic is about; it's dangerous to turn it into a lecture. Even college professors who are well loved and enjoyed by students who learn a lot from them know this, and avoid problems with lecturing. Instead, tell the story and impart the information in a relaxed and conversational way.
Don't Be Afraid to Move Around
Podiums are nice, but sometimes that can be a little boring. If you have a headset, don't be afraid to get away from that podium and take a stroll. Use your body and your facial expressions to get your message across to your audience.
In addition, it's important to understand the components of a speech that make it memorable to those attending. The order people are accustomed to is telling them what you're going to tell them, tell them, and then tell them again. If you can mix that format with a story and examples that make sense to the audience, you'll have a winning presentation that people won't soon forget and you'll become a sought after speaker.


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Fiery Tantaros: Disgraceful That U.S. Has Not 'Lit Up' ISIS After Foley Beheading
In the wake of James Foley's horrific murder at the hands of ISIS and the news that another U.S. hostage, Peter Theo Curtis, was released by an Al-Qaeda-linked group, new questions are being raised about how the U.S. should deal with hostage takers.
On "Outnumbered" today, #oneluckyguy Richard Grenell said the U.S. cannot negotiate with terrorists.
If we determine national foreign policy based on one individual hostage and give in to the demands of militants, that will just encourage other governments and groups to abduct Americans, according to Grenell.
"We can't make policy for this one individual. It's sad, and I know it sounds very tough, but it will risk all of our national security," he explained.
Andrea Tantaros agreed that negotiating with terrorists will just encourage them, but said that our government needs to have much better PR protocol for dealing with captured Americans, pointing to President Obama going golfing moments after giving a statement on Foley's beheading.
Tantaros then blasted the administration's reaction - or lack thereof - to Foley's gruesome murder and called for a strong, direct U.S. military response against ISIS.
"We should have killed at least 10,000 ISIS fighters by now for beheading Foley. That's disgraceful that we have not lit up that region. It's really, really disgusting," she said.
"These radical jihadists are very fired up. Nothing we can do will make them even more motivated. The only thing they understand is us coming in and mowing them down."
Watch the fiery clip above.
'No Time to Vacation': Ablow, Guilfoyle Criticize Obama for Golfing After ISIS Beheading
'No Repercussions From Any Scandals': Tantaros Blasts Obama


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For content prior to 9/19/2008, use ourold search engine or browse older editions.
LA VALLE -- Holy Family Parish in La Valle will be celebrating the 100th anniversary of the erection of its church with a special Mass on Sunday, Sept. 17, at 12 noon, with Bishop Robert C. Morlino presiding.
The church is located at 310 Bluff St. in La Valle. Fr. Sanctus K. Ibe is the pastor.
Holy Family Catholic Parish of La Valle originated in 1915 under the leadership of Father Kriel. The first services were held in a vacant shoe store.
According to oral history of the parish, Father Kriel requested permission to build a new church in La Valle, but Bishop James Schwebach of the La Crosse Diocese urged them to raise the funds for a new church.
It was then that Mrs. Bridgette Coughlin wrote to the bishop and pleaded that La Valle be allowed to have its own church. The bishop would not give approval unless the money could be raised "on their own."
Mrs. Coughlin happened to meet Mrs. James Hill, wife of a railroad magnate, at a party in St. Paul, Minn. A few days after returning home, she received a check for $1,000. A fund for a new church was started. Many local residents donated such amounts as they could afford to enable the church to be built.
Holy Family Catholic Congregation was legally incorporated and registered as of June 28, 1916. Land was purchased in 1916, and construction of Holy Family Church was completed in 1917.
It was dedicated in September of 1917. Much of the material and labor were donated for the building. Cash of $400 was used for the land and $5,139.75 for the building.
According to parish records, the first Mass server was Gilbert Peterson, who later became Fr. Gilbert Peterson. The first Baptism was William Butts. Members of the first Confirmation class were: Claire Byrns (Mrs. Dennis Harrison), Helen Shaughnessy (Mrs. Archie Dehler), Margaret Gates (Mrs. Peter Simon), Mrs. John Boshm, Lawrence Byrnes, and Dan Ogen.
At the time Holy Family Parish was formed, it was a mission of St. Michael Parish in Ironton. St. Boniface Parish in Lime Ridge was also a mission of St. Michael.
In 1929, St. Michael Church was destroyed by fire. Holy Family and St. Boniface have continued to share a priest all the years since then. They were part of the Diocese of La Crosse until 1946, when the Diocese of Madison was formed and all parishes in Sauk County were transferred to the new Madison Diocese.
About the year 1940, Herman and Dorothy Diece donated a parcel of land, increasing the size of the church property, and an addition was added to the original church building.
In 1964, under the direction of Fr. Francis Heindl, water was piped up the rocky cliff to the church. Restrooms and a kitchen were installed in the lower level. Classrooms were added to the upper level.
In 1979, the parish celebrated another vocation to the priesthood from Holy Family as Fr. Bernard Rott, son of Godlieve and Robert Rott, was ordained.
In 1988, under the direction of Fr. Larry Bowens, a seven-acre parcel of land was purchased with expansion in mind.
In November 1992, a major building expansion added a new worship area, Adoration chapel, kitchen/dining area in the upstairs of the original church building, remodeled classrooms on two levels, and added an elevator to make the facility handicapped accessible.
In 1994, a small parcel of land was purchased from the Town of La Valle, which included the former town hall.
In 2003, St. Patrick Church of Loreto was also linked with Holy Family and St. Boniface. Under the direction of Father Bowens, Fr. Scott Emerson, and Father Ibe, the three parishes have worked well together as linked parishes sharing one pastor.
Continuing under Father Bowens' direction, a separate Annex building was completed in 2014. This new building included a church office, new accessible bathrooms and entrances, and a large meeting room which can be used for overflow seating in the event of large Mass attendance or can be converted into two classrooms for religious education.
In 2016, the office in the Annex building became the office for the Tri-Parish Catholic Community of the linked parishes of Holy Family, St. Boniface, and St. Patrick.
Diocese of Madison, Catholic Herald 702 S. High Point Rd., Suite 121, Madison, WI 53719Phone: 608-821-3070 Fax: 608-709-7612 E-mail: firstname.lastname@example.com Web site created by Leemark Communications and Catholic Herald staff.


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Assyrian Spirit T-Shirt - Steel Blue (Unisex)
This T-shirt shows an Assyrian Protective Spirit, as seen on the palace walls at Nineveh. Wear it and show your love for all things Assyrian!
This Bella & Canvas T-shirt has a classic fit, which looks great on both men and women. It is made from 100% combed and ring-spun cotton — the highest-quality type of cotton you can find, which makes it super soft but durable! Want to see this shirt in action? Watch the presentation video.
Please refer to our size guide to find your perfect fit.
Bella & Canvas T-shirts are entirely produced in California in an eco-friendly manufacturing process.


text: I got my Doid today with the screen protector and boy ever does that protector suck. I decided to stick it on after using the touch screen and it made things worse in two ways. 1. It makes the screen significantly less sharp. I suppose I should blame myself for this one seeing as the protector is also billed for privacy. 2. I can hardly use ANY touch function. The packaging for the protector said I may need to adjust touch sensitivity but I haven't found any way to do that. I press multiple times and frequently get the wrong thing pressed. Am I missing something here? I checked the manual. I may go back to Verizon today and try to get a refund on the protector. I spent way to much money for a phone protector that hobbles it. Love the phone otherwise.