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Examples - cilantro, anchovies - what foods, if any, do you stay away from when entertaining because of polarization?
Love -Brussel Sprouts. Hate-Okra
I'm with you on both - no vegetable should be slimy....
I hate stewed, braised Okra.
Fried in cornmeal..it's wonderful.
Can't sleep in the same house with brussels sprouts.
Try Madhur Jaffrey's recipe for Curried Okra with farmer's market okra. My children devoured it and they both hate okra.
If you wash your okras and then dry them one by one -and- use a splash of lime juice or wine vinager when you cook them and hardly any liquids theyll turn out DD:dry and delicious...promess you.
Miracle Whip vs Mayo! Can create a house divided more than a UT / A&M marriage! (I am a mayo girl myself ...)
Cilantro is big around here. The partner will only eat the stems because the leaf tastes like soap to him. Anchovies too, I'll put half my pizza so that half will be mine and all mine.
"Flavor chemists have found that cilantro aroma is created by a half-dozen or so substances, and most of these are modified fragments of fat molecules called aldehydes. The same or similar aldehydes are also found in soaps and lotions and the bug family of insects."
Hate lots of raw onions and also raw garlic a little is ok . Raw oysters turn me off.
Cilantro tastes like soap to me too!
This is weird, but I absolutely can't stand bananas, and my boyfriend wishes for banana bread just about every week! Also, I love yogurt, sour cream and goat cheese (things with tang, basically), and he hates them all! How sad life must be without goat cheese....
I'd be interested to hear if other Cilantro haters can tolerate the stems. My partner's Mom took us out to eat at a very nice Persian resturant and they served bread with a plate of Cilantro. He was going all Mortia Addams on the Cilantro..pulling off the leaf and chowing down on the just the stems on the bread. His Mom was looking at him WTF are you doing? "Can't stand the leaf..the stem is just fine for me now".
I am not a huge cilantro fan, in small doses I have some here I will try the stem and let you know what I think.
Oh...my Sister has the Banana hate too. Says it smells and tastes like nail polish remover.
I'm always glad to hear there are others with my on bananas! I have a very sensitive sense of smell, so just having one around (or a peel in the trash) can make me feel sick. They have a VERY strong scent!
I'm not too big on eating bananas but I will if it is very firm. But I do love banana bread, and you have to use very ripe bananas for that. They have an almost fermented smell to me.
"Flavor chemists have found that cilantro aroma is created by a half-dozen or so substances, and most of these are modified fragments of fat molecules called aldehydes. The same or similar aldehydes are also found in soaps and lotions and the bug family of insects."
HATE OKRA! in ANY form.. GROSS!! EEW!,
Agree with the acetylene nail polish remover smell of the banana , Makes sense, since acetylene is the by product of ethylene synthesis (which bananas generate while ripening )
Actuallly the chemical in nail polish is called acetone, and ethylene is produced by most fruits, not just bananas.
For the first time in my life I had okra that I really liked. It was chopped in small circles and deep fried and salted, and it was actually delicious. Previous experiences were not so great! The place: Crook's Corner outside of Chapel Hill, NC. One of the most amazing meals i ever had - shrimp and grits, Hoppin John, Oh My!
Okra is one of the great unsung foods. It's delicious fried and curried and I love it every which way. The flowers are amazingly beautiful as well. A lot of these dislikes can be a problem of preparation and access. I didn't like okra until I found fresh okra, esp in farmer's market.
Black licorice - or anything in that family of taste (anise flavored cookies; anisette, Pernod, Ricard, ouzo, etc.) Frankly, I don't even like fennel, for that reason (I know, how uncool these days!) Even dishes heavy on tarragon don't appeal, because it can taste too licorice-y. Possibly my only major food aversion. I must have been traumatized as a child by black Good & Plenty.
And I love black licorice! This is definitely polarizing in my apartment! I'm not allowed to cook with fennel or fennel seeds
Black Good & Plenty, black licorice, black jelly beans -- love them all!
I like black licorice. But I went through a fennel phase, until I realized I just didn't like it, so why was I cooking it each and every week? I have now been fennel-free for 17 years...
creamtea, thanks for sharing your fennel epiphany. Long before it became the vegetable du jour, my mother made a shaved finocchio salad - which I really wanted to like as a child, because it sounded like Pinocchio. But, no. Then in the last few years when it became so trendy here, it seemed to lurk around every corner; it was hard to go to a dinner party or navigate a menu without a run in. A small amount of fennel seed in, e.g., porchetta, I can take. A whole dish of fennel? Kind of the culinary equivalent of chalk-on-a-board for me. Glad I'm not alone.
Like black licorice except for the salty kind. Bleeccch...
Like black licorice except for the salty kind. Bleeccch...
I think it's hilarious how brussel sprouts are now the darling food--when everybody figured out how to fix them.
LOVE fried okra--nothing slimy there
but my "ekk" food that everybody loves--coffee. Love the smell, tried it every way, just can't stand it.
People used to cook Brussels spouts to death...until they tasted like Satan's sulfur soaked testicles.
And broccoli..people used to cook that to gray. I steam in a bowl..covered with plastic wrap and a bit of water for 1 min only in the microwave...and serve with a wassabi mayo topping.
Or quickly stir-fry with some oil and water..and red pepper flakes and a finishing touch of sesame oil.
People used to really overcook veggies...into mush and kids hated them.
I don't care for coffee too much..but "Sanka" crystals on ice cream is good childhood memory for me.
Ok, foods that divide populations into love-hate polarities: capers, anchovies, okra, peppers of any color, calamari, olives of any color, clams, oysters, anise from fennel to Pernod, meat of any kind, pita chips (seriously), liver in any form including pâté, cilantro of course, nuts due to allergies. Okay, I think those are the big ones. When preparing a menu for a client, one of the first things I ask is what food sensitivities/dislikes we need to avoid. When preparing a menu at home, buffet or seated, I figure it's my home and my food. That is not to say that I include all of the above just because I can, but I'm not afraid to make great foods with great flavors and explain the components of each. When added to the right dish in the right way, I find people will be happily surprised to learn that that they've just eaten something they thought they hated. I especially love, love, love converting people to anchovies, capers, and calamari. And okra. And cilantro.
Oh, B, I may be your biggest challenge converting to calamari! Saw too many of those shy little critters when I was diving and just can't even look at the little arms with the little cups. And I promise no brussel sprouts in the house if you ever come to Seattle to visit!
I agree with this. as long as it's not an allergy, I tend to ignore when people say they don't like this or that and cook what I myself like. They'll usually come around. I've spent a couple years working on a friend who "hates" desserts. I finally got her with apple pie last month!!
Ok, your lovely description may just put me off them, too.
I refused to touch Okra the first time I had visited my to-be MIL, . Its kind of prized in South indian Cuisine, so she had it made since I was coming to meet the In laws for the first time..
Nope, if that opp could not convert me along with the life long string of advice/admonition/threats of 'Eat your OKRa, or else you wont be good at Math', Nothing will! (to compensate my lack of math skills, I married a Mathematician!)
I cannot stand sushi! Can't see, hear or speak of it. Too much of the live stuff when I lived in Tokyo - really stopped the night the spiny lobster crawled off my plate because it wasn't dead...
Oh, you'll get over it. Eventually. I love sushi..well more sushimi.
Catfish..even tho I posted a runner up recipe for it...We had catfish ponds in my youth, so I had LOTS of catfish.
The thing that really put me off catfish was the fish-kills we'd get every few years. Going out in a row boat to skim off floating dead catfish will put you off the fish.
But, I eventually got over it. It just takes time.
I consider it a challenge..to make something you'd normally not use into something excellent.
(Now, there's this can of SPAM in the cabinet that's taunting me).
And rattlesnake - it does not taste like chicken no matter how often people say it does!
Sad to admit that I detest cilantro, corriander, lemongrass & coconut milk...
I'll throw my hat in the mix.
Cannot, will not, just despise zucchini. Blech! Love foie gras...
Hate Miracle Whip, love mayo.
Love vodka martinis, hate gin martinis.
Love perfectly cooked medium rare lamb, hate mutton.
Love aged cheeses, hate Velveeta.
Love PB&J's, hate Fluffernutters.
Love potato croquettes, hate Tater Tots...
Love Marcella Hazan, hate Rachel Ray.
need I say more?!
Mushrooms, not because of the taste, but the texture. And the smell. Other texture turn-offs: bananas and potatoes.
Anchovies. I keep trying, and well-meaning folks like to say that you can't taste them, they just add a certain savouriness. Um, is that what you call the foul oily-fishy layer coating my mouth?
I think a big deal of anchovy hate is the American canned anchovies. Very fishy, salty and sometimes mushy. (well most of the time).
Anchovy paste in ceaser salad dressing is great.
And did you know...Worcester sauce is made with anchovies. This might put you off Worcester sauce, but they salt and extract the juices of anchovies that perk for months..squeezing out the fish juice..and mix with spices and put in barrels to age for Worcester sauce.
I probably shouldn't told you that..as you'll never make a red-beans and rice again. (g). Or a decent bloody mary.
I don't know, I've tried all kinds. It's the oil, I think. I love fish but don't eat smoked salmon for the same reason. I do love Worcestershire sauce, especially on fish and chips! Oh, and in a Bloody Caesar (like a Bloody Mary, but with Clamato juice), or in a Caesar salad. But not anchovies themselves. I love Vietnamese/Thai fish sauce too, which is also made from fermented anchovies. I realize there's no logic here, but I am what I am!
Best bloody mary garnish. Wisconsin best beef sticks. (think slim jims..and then forget slim jims as they taste like pepperoni flavored newsprint). Some celery or cucumber wedges..and for a meal in a glass, some boiled shrimp and olives. It's breakfast, it's brunch, it's cocktail, it's a meal in a glass, it's over garnished! It's great.
My husband won't touch anything too briny or full of vinegar: olives, capers, pickles, etc. (Something to do with an olive mistaken for a grape when he was a kid.) I, however, think HLA's drinking vinegars are a stroke of genius. Cilantro, mushrooms, and bananas come up for me too with my friends. Some love them, some hate them. I still can't figure out how to serve a turnip so I'll like it. Cumin and cardamom also seem to turn some people off--the strong flavors or something.
Oh yes - HardLikeArmor's drinking vinegars are amazing!
My partner doesn't like pork. He grew up on a farm in Arkansas and his grand parents had a pig farm and a rice farm. He was bitten on the ass by a mother pig while trying to castrate her babies.
For some reason, he uses that incident as his hate of pork. I'd think it'd be Payback. But I think it's because they used to cook pork to deathly dry chops back in the day.
However he does sport a cute little pig bite dimple scar on his ass.
My brother and sister in law do not eat tomatoes. They will eat tomato sauce, ketchup, and other tomato based products but not raw or even chunks of lightly cooked tomato. And they haven't "outgrown" it. I think it's funny that they found each other.
I'm Nigerian and I like Okro....BUT only if its grated and cooked and turns a healthy texture of mucill.....you know the word. Now I have Okro chips (Deep fried - I had them at Wholefoods), pickled (I never had them but grossed out at the sight at WIlliams Sonoma) and can tolerate them in Indian style dishes.
Snails......I couldn't, wouldn't try French-style snails without some pay off but serve me 'cleaned'/unshelled Nigerian snails, peppered and sauced and I'll happily finish off a bowl!
I've never tried grits but am already on the other side of the stonewall - forget fence! I imagine it is like cooked oats....and can't imagine having that savoury.
And celery = I stay well away from it. I love Celeriac but I can't stomach the smell, or taste of celery - suprisingly though...I used to be able to.
And finally tinned sardines get to me these days. Thanks for asking!
I love this question! My husband and I have almost exact opposite taste in food. He grew up with a mom who kept kosher and was a very picky eater. I grew up in New Orleans where we had contests to see who could make the biggest pile of shrimp shells and crab and crawfish carcasses. (bonus points for sucking the heads). All the things I think make food interesting-- mustards, olives, capers, strong cheeses (feta, parmesan, bleu, etc)--he hates. As in with a passion. And I'm not a fan of liver, slimy fish in cream sauce (actually most things in cream sauce), gelatin almost anything, runny egg whites, cooked celery. When we did the octopus and squid contest, I couldn't even open the page because the sight of that little raw octopus on the front page grossed me out so much.
I can tell you a funny story about ordering 3-4 lbs of baby octopus (I was doing a med-style grill mix) and receiving a 4.5 lb baby octopus.....very different. Of course, I didn't discover this until I got home because it was all neatly wrapped in butcher's paper. I got home and tore into the package eagerly. The tentacles just flopped out everywhere (they were really really long!) and the giant head just sat there. I have never been intimidated by my food before. My husband walks in the back door, immediately cries out, "what the #[email protected]!$# is that awful stench?", rounds the corner, sees the octopus and immediately starts musing out loud about his nut-job of a wife finally going round the bend....
Niknud, what an experience with your baby octupus! What did you end up doing with it?
With a shameful expression on her face: I was too scared. I didn't do anything with it. Actually, I bravely used the kitchen shears to cut off the tentacles thinking I could do a kebob of some sort with it (Ok, I'm having flashbacks...walking away from the computer......coming back more composed) but I was just overwhelmed with the sheer size and sliminess of it. Seriously, the tentacles were drooping to the floor from the kitchen counter like some scene out of Aliens or something. And at some point during this process, my husband comes in holding a washcloth over his face with one hand and a very large gin martini in the other and quietly tells me to stop the maddness. He handed me the drink, told me to go sit down and that he'd take care of it for me. Away went the octopus and he came back a little while later with some fresh clams and mussels. The really hilarious part of it was that following Monday he forgot to take the trash to the curb. Nothing like two week old, rotting, festering, stinking 4.5 lbs of octopus to really endear you to the neighbors.....shudder!
Niknud, this story belongs in the Food52 hotline hall of fame! LOL
I know, right? You seriously couldn't make this stuff up! Although I can't help but wondering If I'd had FOOD52 in my life at the time the situation might have been salvadged through a timely hotline appeal. Though it must be acknowledge that, in the interests of marital harmony, clams may have been the more prudent choice....
FANTASTIC story! Love the washcloth-gin picture you conjure so perfectly!
It was truely the only time I've been scared of my food. Shudder. It took one more restorative martini before I was ready to get back on the saddle!
I love, love brussels sprouts and okra!!! Could eat them every day but I do NOT think okra should be in gumbo because of the slime factor. I grew up in Louisiana and always preferred an okra and tomato-free gumbo.
My husband doesn't like bitter greens and root veggies. I could eat them all day but the bitterness can be off-putting for him. Same with the herbaceousness of bell peppers. I eat them like apples but unless they are red or yellow and cooked, he can't handle them.
I think beets and liver are other foods that are totally love/hate. I love the former, hate the latter.
And for the most part, I do not love fish + tomatoes.
Orzo - is it a pasta trying to be rice or rice trying to be pasta...all I know is that is banned in our house.
Orzo - is it a pasta trying to be rice or rice trying to be pasta...all I know is that is banned in our house.
I've heard the cilantro thing is genetics - some people are just wired to think it tastes like cilantro. Not sure if it is true but it is interesting since there is always such a huge divide.
Beets..I just can't stand them. I've tried and tried, but each try only reinforces my dislike. I guess some things we just never get over!
Tripe ... yuck!
Kidneys .... yuck!
Pretty much everything else (except root beer) ... YUM!!!!
I agree except for the root beer part! I love a good root beer.
I dislike tripe so much, that whenever my parents would make it, I'd avoid the pot that it was cooked in until it's been washed several times afterwards (I've gone as far as pouring bleach solution in it).
I don't hate many foods, but absolutely cannot tolerate blue cheese or horseradish/wasabi/hot mustard. There's a substance in mustard seeds and horseradish (Allyl isothiocyanate) that gives you that strong nose-hit...makes my eyes water just thinking about it. First job I ever had was working in marketing for a cheese company in upstate NY. First day on the job, president of the co. walks in with a cutting board that had a huge root-looking thing on it, some of which was sliced up. Try it, he urged, clearly proud of the horseradish plant that his family also owned and operated down the road. Painful intro to the co...I choked it down. First time I had wasabi was when my part-Japanese college roommate invited me to meet her mother (and as it turns out, several of her mother's Japanese friends) at a local Japanese restaurant. I had never had sushi before - and I saw everyone mixing this green paste into their soy sauce, so when in Rome... When I took that first bite, it was all I could do to hold it down, knowing that gagging at the table would've been a major cultural no-no, not to mention throwing up, which is what almost happened. Still can't get near wasabi to this day.
Anything spicy. For me, the spicier the better, but I have lots of friends and family who physically (tongue blowing up style) can't handle it.
I usually don't serve fennel, okra, or cilantro to guests. I love all three, but I know many people don't.
My sister will not walk into a house that has goat cheese in it. She cannot tolerate it, just the smell sets her off.
People can be weird about bell peppers. I love peppers, chilies, spicy food...all kinds, but have to tone it down for most audiences. I am big on black pepper, again, some don't like. I am NOT a fan of white pepper, for whatever reason, it tastes like bad breath and smells like dandruff to me.
Tomatoes: people who won't eat them annoy me. They always make an exception for ketchup.
Marmite: I have never tried it but am super curious. Some people are rabid fans and others have a total aversion.
Stinky cheeses: how can you eat something that smells like rotten feet?! People who are into those freak me out but I am touched by their fanaticism.
i luv that you are touched by the fanaticism of people who like stinky cheeses. my children call them the cheeses of mass destruction. :)
I'm amongst the weird - love all types of peppers, except green bell peppers; they always taste sort of metallic and institutional to me, regardless how fresh or well-prepared. Also re: Marmite - my British housemate in grad school had to have it on buttered toast every single morning. It was almost ritualistic - her homesick-soul food. (I think its one of those things you have to grow up with - or have in your DNA - to fully appreciate.) Stinky cheese - wouldn't say I'm quite a fanatic, but there's something almost primally satisfying about a good, ripe, funky, earthy...yes, smelly cheese. But it's not something I'd serve to a cheese-squeamish guest. More for me to eat later!
oops, I accidentally hit "agree". Cheese: the stinkier, the better :)
This is such a great thread. Meat is one of the foods I avoid cooking for guests because I know so many vegetarians. It's crazy, since I grew up in the Midwest and no one would have thought about a company meal without meat then.
For me, gin.... had an unfortunate drinking experience when I was 16, and am grateful that my mom doesn't follow food pickles. Just a whiff makes me feel deathly ill.
Cilantro goes into most of my company meals, since Indian vegetarian food is my quick and easy menu for a crowd . I'm careful about heat, tho... try to have some on the side for those who like it.
My older brother still eats like a kid. I visited him when he was living in San Francisco and offered to take him out to any restaurant... we walked around for hours, as he rejected option after option... finally agreed to a Japanese restaurant where he could order tempura. Likes crisp fried things. When he comes to visit, I stock potatoes (have to be cooked crisp), hamburger, saltine crackers (eats them with ketchup), Coke, green peppers (raw only). He tries to be gracious about our regular meals, like rice and beans, but can't tolerate foods like shrimp and even the sight of anchovies grosses him out.
These are the most fun food pickles, never imagined them happening when food pickle started. Also v happyto have the idea about drinkable vinegars. Going to search recipes for hardlikearmour's ideas now. :)))
I'm so with you. Vodka does the same thing to me for the same reason. Can't even look at the bottle, no matter how beautifully designed. Thank heaven my parents are dead.
Talking of polarized.. I must confess, I absolutely HATED any kind of cheese that came from a goat..to the extent I'd discretely apply a tissue to my tongue to wipe out the taste.. & surprisingly, (I don't remember exactly when, but definitely after getting into F52), I'm HOOKED on to it.. I just LOVE it!
Has anyone mentioned coconut? I hated it as a kid, I couldn't understand why anyone would ruin a cake by dredging it with shredded coconut? Now I like it in most situations but my husband hated it as a kid and hates it now. This IS a fun thread.
hated coconut when I was younger because it stuck in the back of my throat
luv it now, even Mounds bars .. tho I can't eat mass produced chocolate bars any more b/o the indentured labor issue
No cilantro at Chez Julia. It tastes like soapsuds to me. Why use that when there are so many other herbs for flavoring?
A propos of a lot of potentially polarizing ingredients/ food: if I don't mention they're "in there," most folks can't tell. Anchovy haters would be surprised by how many dishes I make that contain the toothsome little fishies. I just make sure they don't show in the finished dish.
I don't try to fool vegetarians but Sylvia Thompson has a great recipe for Tomato, Eggplant and Pepper Sauce in "Food and Friends" that includes anchovy. Nobody knows unless I tell them. Even without the anchovy it's a great sauce and feeds a crowd. Don't freeze it, tho, it gets mushy.
Forgot to add: to me cilantro is an "open window" smell, so clean and fragrant.
I'm internally polarized about peanuts. Love peanut butter and the nuts themselves. Even like peanut butter cups. But I can. not. eat. a peanut butter cookie. Will spit one out if accidentally taken for a sugar cookie. And dear god don't put them on an ice cream sundae! Can't eat that either. Walnuts belong there, not peanuts.
And zucchini--disgusting spongy texture and yuck/bland flavor. Love almost all other vegetables to distraction, except okra. Love cilantro--made a killer cilantro pesto this summer. Anchovies rock.
Okra seems to be a theme here. Contest material?
NOOOOOOOOOOOO.... NO OKRA themes PLEEAASE!!
synopsis: Okra, Cilantro, banana, anchovy, cephalopods, peanuts, stinky cheese, coconut, licorice, sushi...
I despise beets with a passion. And I love goat cheese. It gets under my skin because they're paired together so frequently. I get so mad because chefs take such a beautiful product like goat cheese and taint it with beets! They just taste too earthy to me I guess. Like dirt.
I don't like pears either. I think they're way too gritty. The texture just rubs me the wrong way.
Okay, Pierino is the 600 pound omnivore in the room. He eats everything (even though he actually weighs in at about 140). Okra, cilantro, anchovies, organ meats, and the smelliest cheeses you can find---bring it! Maybe not all at the same time but we'll eat 'em. Oh yeah, and hog maw too. We will agree that cilantro is not an acquired taste, it does seem to be a genetic thing. Fortunately we're not afflicted. What bugs us is when people refuse to eat something they've never tasted just because it happens to be a pig's ear, a thymus gland or a squid. Squid by the way are very easy to clean.
I consider myself a prettty good eater but as I was reading your comment I realized that weird meats are difficult for me. For many years, I had trouble with rabbit because I couldn't get the image of a bunny, specifically a bunny on the cover of one of my Little Golden books, out of my mind. Got over it testing a paella recipe for food52 last year, altho I still felt sad looking at its little limbs before cooking them.
Could not think about eating a guinea pig in Ecuador. Etc.
Oh, and we must add that we won't serve bagged, triple washed anything to guests because of the potential food poisoning risks which have been adequately exposed.
For some reason, my husband is hostile to pine nuts. I love them and think he was served some rancid pine nuts in his past.
I have no idea why people are either lovers or haters of eggplant! I grew up in an Italian household and eggplant was very common and I love it But as an adult - and PARTICULARLY since I moved to the west coast - I have met more eggplant haters than I ever would have thought! I'm not talking about mild dislike, I'm talking HATERS!! I have one friend who will actually nearly gags at the sound of the word...and she claims to not have had a "bad experience" with it...she just can't stand it!
I have no idea why people are either lovers or haters of eggplant! I grew up in an Italian household and eggplant was very common and I love it But as an adult - and PARTICULARLY since I moved to the west coast - I have met more eggplant haters than I ever would have thought! I'm not talking about mild dislike, I'm talking HATERS!! I have one friend who will actually nearly gags at the sound of the word...and she claims to not have had a "bad experience" with it...she just can't stand it!
i still find that grown men (my dad for one) shy away from green vegetables. they'll eat them, maybe it's not polarizing, but for something like swiss chard, it needs to be presented with other foods and cooked to a proper texture; also raw vegetables need to be in the right format for a lot of people (cabbage should be very finely shredded for a lot of people, broccoli, cauliflower, etc. vegetables need at least a light dressing or better yet a blanch-and-dress)
You are so right, R! I forgot how much time I spent sneaking green vegetables into recipes for my Dad after Mom passed. If he knew it was anything but carrots and peas, he wasn't interested.
chocolate eclairs. chucked one up when I was about 7. Haven't had one since.
Back to Sam the SPAM, you could try out my Tiki Taco Tuesday recipe which actually turned out pretty well. One of the residual effects of WWII in Hawaii (apart from blown up stuff at the bottom of Pearl Harbor) is a local infatuation with SPAM. Even though I hate visiting Honolulu they actually do some pretty cool stuff with what is otherwise a godawful product. I'm just preparing for the day when I might have to live off it and MRE's like the new caffinated jerky.
Pierino, I have a good friend who grew up in Hawaii and owns, to me, the best restaurant within 500 miles, and he loves to tell SPAM stories. On another thread, I told a story about force-feeding calamari to my students in the first week of each session. They'll all swear they hate it, whether they have ever tasted it or not. I use Canned's Pan Roasted Calamari Salad with Tomatoes and Avocadoes because it's fast and the flavors are intense and familiar except of course for the calamari. By the end of the week, they're all converts to the second law of the kitchen: ATE - always taste everything. First law? Kill no one.
My Dad loved Spam. He was a WWII vet. He liked it fried with potatoes, cold in sandwiches and something called Spam salad. He like to eat it with his brothers and they told WWII stories. They were all in the Pacific, I think because they were all second generation German. Never developed a taste for it myself. And I do have friends who like Spam pizza with pineapple.
And I love huckleberries picked in the mountains of Montana, especially when we pick them. Some people think they are too bitter - makes no sense to me.
I hate olives. Husband loves them. I can't even kiss him afterward because of the residue taste. Gross!
This is still a great thread, thanks SKK!
I'm surprised no one mentioned Miracle Whip, but then again that's a not really food.
Although I love it, there are too many people I know who can't stand cumin. I don't understand it at all!
I have found that lots of people don't like lamb. Moreover, I don't think most people even think about it because when I invite new people to dinner I always ask: "Food allergies or aversions I should be aware of when preparing the menu?" They will either tell me something specific (peanuts, dairy, 'we're vegetarians') or "oh no, we like everything". But once I say "Great, I've wanted to make X lamb dish for a while now" they get silent or change their tune.
In another setting some one once said, " Who even eats lamb?" wow
I absolutely can't stand the taste of goat cheese.
okra seems to gross people out, but i love it...pickled; in gumbo; fried - its all good!
okra seems to gross people out, but i love it...pickled; in gumbo; fried - its all good!
Rainbow cookies or seven layer cookies. I love them and make them often, but I find people either hate them or love them. I suspect the haters have had flavorless, dry ones that seems to appear in every deli in NY. Made correctly, they are amazing!
Personal hatred: cucumber and raw celery.
Crowd dividers: anchovies, olives.
I would erradicate cucumber from the planet the stench is that strong.
Not a fan of cabbage, guava and green olives! Love artichokes, black olives, spring onions, fenugreek leaves. I can imagine why so many hate okra.. But, I do like if it is fried and sprinkled with curry powder... I have a friend who belongs to southern India, and she hates bananas.. Bananas are staple to the south of India... Btw I love cilantro and basil...
Don't like bananas either, hate cilantro but like coriander, go figure
Don't like raw tomatoes either, they have to be cooked! Absolutely!
I was in China recently and had the unique displeasure of eating One Thousand Year Old Eggs (not really 1,000 years old, but aged for quite awhile in salt and ash). They are loved by the Chinese and hated by people who did not grow up eating them. Also, some Nordic foods, primarily some of their cured seafood, are strongly disliked by me.


text:
Acer founder thinks the Wintel model that has been working for so long is destined to fail. Commenting on latest events in the PC industry at a recent media conference, Acer's Stan Shih said this will happen since the two giants (Microsoft and Intel) have been keeping most of the profits to themselves, which is indirectly pushing many players to Google's ecosystem.
Shih noted that Linux is also an open platform, but it has not helped it receive similar attention.
Commenting on the Microsoft's acquisition of Nokia, he said this could be the right decision if the cooperation creates value for the companies, shareholders, consumers and partners.
In the past, Taiwanese companies have not placed much focus on the software and service industries, ignoring the importance of strengthening design capabilities and related intangible outputs. Shih believes this will need to change with companies investing more into design innovation such as arts, software and technologies to change the current status…
[Via: DigiTimes]

subset: commoncrawl


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Browsing Recipes similiar to Gringo Green Beans.
Beans, beans, beans, beans, beans, beans, onions and beans
No self-respecting refrigerator should ever be without a supply of chef Diana Neal's Refried Beans (Recipezaar recipe ID # 10614). My refrigerator is no...
onions, +garlic, +cinnamon, +ginger, +nutmeg, +olive oil, +refried beans
Steak with green pepper sauce, roasted shallots, pommes boulangere and green beans
onions, green beans, lemon juice, sugar, +butter, +potato, +black pepper, +chicken broth, +shallot, +olive oil, +dijon mustard, +egg yolks, +hot sauce, +beef broth, +red wine, +peppercorn, +cream, +steak
www.bbc.co.uk - Similiar recipes
Mexican Green Beans
I love the combination of green beans and tomatoes. This is a Rotel recipe I found on-line. Until recently we were unable to find Rotel in NYC. If you...
green beans, lemon juice, onions, vegetable oil, +basil, +garlic, +green chilies
Pickle Dilly Green Beans
An adaptation of my memory of green beans served in a steak house in Omaha Nebraska. The owner's daughter would only tell us that the secret to this sweet...
vegetable oil, green beans, sugar, onions, +butter, +dill weed, +pickle juice
Green Goddess Green Beans
This recipe from Gourmet magazine is a nice change of pace from your regular old green beans! If you like Green Goddess salad dressing, you?ll like these...
lemon juice, green beans, mayonnaise, +anchovy paste, +black pepper, +parsley, +red wine vinegar, +salt, +sour cream
Green Beans & Green Onions
Nice change and look at the calories. Each serving is apprx. 1 cups of beans
Becky's Green Beans Almondine
These beans are dee-lish! Great potluck dish for holiday gatherings, or anytime-- always well received. I hope you enjoy.
green beans, lemon juice, mayonnaise, onions, +black pepper, +parsley, +cream of mushroom soup, +lemon zest, +soy sauce
Dilly Green Beans
"If you like dill, you're sure to enjoy this nutritious dish from Bill Hibrich of Saint Cloud, Minnesota. It gets its tang from dill pickle juice."
vegetable oil, green beans, onions, sugar, +butter, +pickle juice, +dill weed
allrecipes.com - Similiar recipes
Gilded Green Beans
A tasty side dish from the Junior League of Wichita Falls TX - these are yummy!(cooking time includes marinating time)
green beans, mayonnaise, vegetable oil, onions, +bacon, +eggs, +mustard, +red wine vinegar, +salt
Green Beans With Ginger And Green Coriander Recipe
These tangy beans are sure to delight served either with Indian food- or to spice up a Western style roast. I served with my Shahjarani Roast Lamb- my...
green beans, vegetable oil, lemon juice, +coriander, +chilli, +chicken broth, +turmeric, +cumin, +mustard seed, +salt
www.grouprecipes.com - Similiar recipes
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April 2017 Batch - Magia Nuda, Godofgaps/Dead Weight, VHS Manipulations Vol. 2
Magia Nuda - Abandoned Place Of Worship (C-30)
Lyrical themes concern memories from childhood, the nature of friendship and betrayal. Synth heavy harsh power electronics which drifts into more ambient territory. Black cassette with insert and lyrics sheet. $6 PPD
Godofgaps / Dead Weight - Tonawanda Split (C-30)
Unrelenting, brutal and disturbing harsh power electronics. Two heavy hitters from Buffalo, NY. Concept release with lyrics/themes concerning the artists shared hometown of Tonawanda, NY. Completely devastating. White cassette with insert. $6 PPD.
Frightened Moon - Analog VHS Manipulations Vol. 2 (T-120, program runs 30 mins.)
Footage consisting of found elements and additional material created specifically for this release. Minimal a/v distortion based chaos. 30 mins of completely analog, visual, hallucinatory mayhem. Visual harsh noise. VHS in plain blue sleeve. $10 PPD. Strictly limited to 10 copies. Each tape includes a unique still image from the program. Sample: https://www.youtube.com/watch?v=YVHfODXbFI8
Since the above release may have peaked your interest, I would like to formally announce that I've started a new project, Frightened Moon. Completely analog turntable and tape manipulation. Releases out on Fusty Cunt and Depravity Label soon. Various live actions have and will take place in the Midwest. These are the two audio cassette offerings of the project:
Frightened Moon - Wells (C-30)
Harsh and unnerving. Eroded sounds leave ghostly traces. Debut release. One sided C-30 wrapped in gauze. $6 PPD.
Frightened Moon - Unwell (C-20)
Textural harsh cut-up. Heavy use of maxed out samples and loops. C-20. $6 PPD.
I have decided to keep the label going at a more relaxed pace, with one or so batches a year. Releases will be sparse, but I'm not dead yet. I'd also like to add that I've opened a storenvy, with all available STT releases in stock as well as various distro items which I will try my best to update regularly:
paypal: firstname.lastname@example.com
samples of the above at:
Thanks again for your continued support.


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Sheffield golden girl Jessica Ennis-Hill finished third on her competitive return to action at the Great City Games in Manchester.
The 29 year old, who had taken time away from athletics almost two years ago following the birth of her first child, Reggie, registered 13.14 in the 100m hurdles.
Tiffany Porter won in 12.86 seconds, with Lucy Hatton second.
Ennis-Hill said she was delighted to be back in action but disappointed with the time.
""It was really good to be back," said Ennis-Hill.
"I feel like it's a starting point now. I feel like I can build on that.
"I'm always going to be disappointed. I know I am capable of running a lot faster, but I hit a hurdle. I feel like I'm lacking race sharpness.
"I'm happy to come away with that, I can build on it."


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Title: Lethal Obsession
Release date: It's been out now since March 1
Author: Shandra Miller
Genre: Erotica/suspense
Blurb: Angela Martin is chief detective for the Moose Creek, N.C., police department, when a possible murder call comes in. At the scene she finds the body of a woman, hanging from hands bound overhead, eyes blindfolded, mouth gagged. Red whip marks crisscross the woman's buttocks, the back of her legs. She recognizes the scene, knows exactly what happened to the woman before she died, because Det. Angela Martin was bound and blindfolded, gagged and whipped exactly as this woman had been. By a man she met on line.
A killer.
A master whose power over her is so strong she's willing to risk everything – her career, even her life – to be with him again.
LETHAL OBSESSION is a novel of desire and domination, suspicion and fear, and the mysterious way those emotions mingle into an inescapable pull, one that might cost Angela her life.
Buy link: http://amzn.to/148DO67 for your Kindle
1. How long have you been an author? I've been writing in some form or another since I was a child, probably since I was 10 or so. In terms of writing for publication, I published my first work just last year when I began publishing a series of short erotic tales. Lethal Obsession is my first novel.
2. What is your favourite genre? I suppose erotica, although I'm really not so much into labels. Lethal Obsession would definitely be considered erotica because of some of the explicit content, but it stands apart from the erotica with a suspense tale of a serial killer on the loose.
3. If someone hasn't read any of your work, what book would you recommend they start with and why? Lethal Obsession. I think that gives a better feel for my range as a writer and storyteller. As I said, it's erotica, it's suspense, and it's a tale about a woman coming to grips with her life – things she can't control, things she should control but doesn't want to, learning her own limitations.
4. What is the biggest surprise you've discovered about the writing process? It's work! The initial creative process of coming up with a story, of putting the pieces together is a lot of fun, but trying to write well, revising and editing, rereading and rewriting, hammering that first draft into an eventual publishable story takes a lot of energy, time, and effort.
5. Can you tell us about one of your current works in progress? Well, I'm hip-deep in a sequel to Lethal Obsession. The novel ends on a bit of a cliff-hanger, so I'm working on the follow-up, following the main character, Detective Angela Martin, as she struggles with what happened in Lethal Obsession, how it changed her, and trying up some loose ends.
6. Name one thing readers would be surprised to know about you. Oh. That's a tough one. I like to play in the rain? Is that a surprise? Okay, if that's not good enough – hmmmm – I live alone out in the woods? I don't know, I'm really not much of one to keep secrets. Most of the important information I have on my website.
7. Name your top three writing goals? First I want to become known as a solid, strong writer, someone who is serious about her craft and who works hard at writing and story-telling. Second, I want to break through some boundaries, not be pigeon-holed in one or two genres. I want to write erotica that's really blazing hot, but I want to write chilling suspense stories and fun kid's stories – really stretch myself and become a well-rounded writer. Third, I'd like to eventually make a fulltime living at this.
Fun Questions -
1. If you had a warning label, what would it say? Volatile, handle with care.
2. If you had the chance to meet one of your characters privately, who would it be and what would you do? I'd meet Detective Angela Martin, especially where she is in my sequel, and tell her she's on a path to self-destruction, that she's let the villain in the first novel (Lethal Obsession) continue to hold power over her life the way she's living now, that she needs to forgive herself, focus on the work and move on.
3. What is the naughtiest thing you've ever done? Oh. Well. Um. What's the definition of naughty these days? I used to work in a traveling carnival – does doing it with a co-worker off in the shadows of one of the rides, in sight of the public but in an area dark enough where most people really wouldn't be able to tell what we're doing – does that count? What about nearly every night for two weeks?
4. Finally, can you give us your contact links? Sure. You can find me at http://shandramillerwriter.blogspot.com/, on FB at https://www.facebook.com/shandra.miller.52?ref=tn_tnmn (send me a Friend request!) and at @shandramillerwr on Twitter. Give me a follow and I'll follow you right back.
Best wishes,
~Author Jennifer Labelle~


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Event Details
HoopSeen Tournaments are stay-to- play tournaments for all teams more than a 50 mile drive to LakePoint Champions Center. Connections Housing is the official housing provider for HoopSeen and will provide all the information necessary for your team(s) to book accommodations. Note, if your team resides within 50 miles from the LakePoint Champions Center, you are exempt from the Stay-to-Play policy. However, if you need hotel rooms for any night of your stay, you can still request a block of rooms.
Out-of- area teams that have registered to attend:
- Must reserve through the Connection Housing and
- Are required to stay in one of the official hotels in order to participate, No Exceptions.
1. Once you have registered, you will receive a Welcome Email from Connections Housing with a hotel block request form and a list of participating hotels
2. You will choose your top 4 hotels (ranked 1-4) and return to Connections Housing for review
3. Your block will be assigned and you will receive a confirmation email with your block information including deadlines and cancellation information.
4. Forward this email to your parents/attendees so they can book their rooms (if applicable)
Questions? Contact email@example.com
NCAA Certification
The NCAA Certification and Approvals Group will be launching a BRAND NEW Basketball Certification System (BBCS) for the 2017 year.
USAB License Required for BBCS Access
Until you have obtained a USAB GOLD License, you WILL NOT be able to perform any activity in the BBCS beyond creating a user account. This mean that you WILL NOT be able to:
- Search for other coaches or athletes;
- Create a BENCH of participants;
- Create a ROSTER to participate in an event;
- Apply to request NCAA certification of an event or league.
It will no longer be permissible for a team administrator who is not approved as a coach to enter information into the BBCS.
Do NOT Procrastinate!
You should allow a minimum of THREE WEEKS to complete the required USAB GOLD Licensing process. You need to also allow yourself more time to complete the educational requirements. There are 3 educational videos that are part of the GOLD license that you will have to complete. These courses are more robust than what we have had in the past. You cannot click through them or have them on in the background because if you do not pass the quiz at the end, you will have to start the quiz over again. And remember, you will not be issued your GOLD License until you have successfully completed these educational videos.
Further, until ECAG has validated your USAB GOLD License number AND verified that you are eligible to participate in NCAA-certified events/leagues within the BBCS, you will be denied access to complete any of the activities required of coaches/operators.
If you wait until right before an event to begin this process, you will more than likely NOT BE CLEARED IN TIME TO COACH in the event, which may mean YOUR TEAM WILL LOSE THE OPPORTUNITY TO PARTICIPATE DUE TO YOUR FAILURE TO PLAN AHEAD.
For Your Information
USAB GOLD License Application
- To apply, go to www.usab.com/ncaalicense
- Be sure to indicate that you will participate in NCAA-certified activities on your USAB application.
- FAILURE to identify yourself as a participant in NCAA-certified activities on your USAB application will prevent you from accessing the required COACHES/OPERATORS sections in the BBCS resulting in your inability to operate an NCAA-certified event/league or coach in an NCAA-certified event.
- Need help? Call 1-844-562-6201 and press Option 4.
The USAB GOLD License application fee is $55 annually for US applicants and $77 for international applicants (plus additional background check fees if applicable) and will include your educational requirements AND your Verified Volunteers background check. NOTE : Some states and/or counties charge a fee to access your records and you will be required to pay these pass-through fees when you complete the Verified Volunteers portion of the application. These fees will be paid to the state/county and cannot be avoided.
- Applicable Counties: Several counties in Arkansas, California, Florida, Louisiana, Michigan, Mississippi, New Hampshire, Nevada, New York, Ohio, Tennessee, West Virginia, and Wyoming.
- Applicable States: Colorado, Main, Montana, New York, South Dakota, and Vermont.
- To view application fees: County and State pass-through fees. County fees are on pages 1-3. State fees are on page 4.
After obtaining the USAB GOLD License, the coach receives the following benefits for the season:
- Recognized Affiliation - ability to promote as a USAB GOLD Licensed coach
- Coaching & Safety Education - Training through specialized USA Basketball and U.S. Olympic Committee courses
- Youth Development Guidebook - a 400-page guide to COACHING including a robust player development curriculum
- License Card - the official photo identification card issued by USA Basketball
- Digital Locator - listing on the USA Basketball digital platform for visibility to parents, players, coaches and other administrators
- Insurance - general liability insurance to help protect the coach
- Tools & Resources - exclusive access to COACHING videos, webinars and other materials through USA Basketball
- Appreciation Offers - preferred access and special discounts to attend select live USA BasketballYouth Development events
NCAA Eligibility
While a USAB GOLD License is required to operate an NCAA-certified event or league, participate in coaching activities or sit on the team bench at an NCAA-certified event, the license on its own does NOT make one NCAA-eligible. The NCAA reserves the right to withdraw current or deny future opportunities to participate in or benefit from the NCAA-certification and approval process if he/she fails in any of the following areas:
- Terms of Participation (Attestations). FAILURE to comply with any of the ECAG terms of participation agreed to when completing any of the online process required in the BBCS.
- NCAA Requirements. FAILURE to comply with NCAA legislation, guidelines and requirements.
- Unethical Conduct and/or Participation in a Violation. Participation in unethical activities and/or a violation(s) of NCAA legislation/requirements including, but are not limited to, involvement in:
- Any activity conducted with intent to otherwise deceive.
- Influencing others to furnish the NCAA false or misleading information;
- Misconduct in the NCAA certification and approval process or activities associated with those processes;
- Fraudulent activities;
- A violation of NCAA legislation/requirements;
- Required Cooperation. FAILURE to cooperation with the NCAA in regards to possible NCAA rules violations, even if the violations are unrelated to Basketball Certification or Recruiting/Scouting Services rules and guidelines. FAILURE to cooperate could include, but would not be limited to, the FAILURE to:
- Respond to inquires in a timely manner.
- Provide supporting documentation requested by the NCAA staff;
- Provide complete and accurate information;
- Provide relevant information;
- Provision of False Misleading Information. FAILURE to provide complete and accurate information to the NCAA or the provision of false and misleading information to the NCAA in an investigation, in obtaining certification or approval, in participating in activities associated with the NCAA or to circumvent NCAA legislation/requirements.
NCAA BBCS System for Coaches and Player Rosters: http://bbcs.ncaa.org
NCAA Certification Websites: http://www.ncaa.org/enforcement/basketball-certification/basketball-certification
NCAA Certfication ECAG Users Manual: http://www.ncaa.org/sites/default/files/2017ECAG_UserManual_20170525.pdf


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In honor of the return of the fourth season of AMC's The Walking Dead…I've scared up some tutorials from the zombie experts who create the amazing monsters that scare the crap out of us every week.
The link for the video tutorial is here: Walking Dead Tutorial
To see my version of one of the "Walking Dead CDC Hospital Doctors " scroll down…
Paging Dr. Smith…(sorry about the blurriness my hubby was laughing uncontrollably at me while taking the picture)
Drinking my morning coffee…
Doesn't every one dress up everyday to go to work? No…just me…?
Zombie Doctor Instructions:
- Purchase scrubs and lab coat at Value Village
- Apply dirt and black makeup to clothing to make dirty
- Apply tea stain and blood to clothing to layer affect
- Purchase Bloody gauze and wrap around appendages
- Add body parts and/or other props such as stethoscope
- Do makeup as directed in Tutorial
Courtesy of: The Walking Dead – Zombie Make-Up Tips for Halloween: Inside The Walking Dead – AMC.
Related articles
- Eager for The Walking Dead! (joshhagen.com)
- Watch the new 'Walking Dead' webseries (madfanmusings.wordpress.com)
- My Cousin…A Walking Dead Zombie (bxcheapskate.com)


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Reporting from Washington — President Obama will call for new spending on infrastructure, education and manufacturing research, as well as higher taxes on top earners, in a budget proposal aimed at underlining his top economic priorities as he gears up his reelection campaign.
Senior administration officials Friday offered a preview of the president's 2013 budget proposal, which is due to be formally unveiled Monday.
The blueprint outlined pulls heavily from proposals previously put forward by the president — including his jobs bill, most of which is stalled in Congress, and his deficit reduction plan, which fizzled in the failed congressional "super committee" charged with reducing the deficit.
Officials said the budget would abide by spending caps set by Congress in the August budget deal, keeping discretionary spending levels essentially flat in fiscal 2013.


text:
Solve difficult problems with innovative solutions
Whether it be in local government, housing or health our focus is on delivering the best user experiences whilst simultaneously optimising service delivery. We don't simply iterate on what others do, as we believe technology is an enabler of change not one that dictates service delivery.
Reflective of this desire to challenge traditional ways of doing things, IEG4 were the first public sector supplier to deliver:
- A single digital platform across many services that enable users to track the progress of any request they make
- Robotic automation of highly complex benefit claims into back office applications
- A secure multi-agency case management solution for Social Care / Health
- A welfare solution capable of automating decisions in the same way banks automate credit decisions
IEG4 has been recognised at a global level by Microsoft for many of its innovations and has been Microsoft Partner of the Year for Government.


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Busy year for Malin Cost Guard station
Malin Head Coast Guard station dealt with almost 400 incidents throughout the year helping to save hundreds of lives.
They responded to 393 incidents in a year where almost 2,000 calls were made nationally to the lifesaving service for Irish waters.
Valencia Coast Guard dealt with 690 incidents while Dublin responded to 871 calls.
The 8% rise in call-outs made it the busiest year in the Coast Guard's history since it was founded in 1822.
Crews recovered 88 bodies during 2012, which is also the highest number on record.
The Coast Guard assisted 2,593 people during the year.
As well as employed staff, the Coast Guard uses 900 volunteers to respond to emergencies.
Together with 2,000 RNLI volunteers, 300 on community rescue boats and 500 mountain and cave rescue volunteers, they provide year round 24-hour rescue services on the sea, lakes, cliffs and around the coastline.


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This Tuesday was a very relaxing day.I had lesser work in the office so I was very happy.... :D. I also got to leave early from office hence had time to do some shopping all in all it was a nice day.
I bought bottle gourd this time , I have rarely heard anyone say that they like this vegetable however I genuinely like this vegetable and the credit for this , undoubtedly, goes to my mom.Her creations even with this bland vegetable was so awesome.
The bottle gourd has various name calabash or opo squash or long melon or dudhi but its commonly known as Lauki in Hindi and Bottle Gourd in English.Have read about the healthy benefits of Bottle Gourd in a few sites so I have summarized them and decided to share it with all.
--> Bottle Gourd has attracted a lot of attention due to its importance in treatment of Blood Pressure and Heart disease.
--> Bottle gourd is very valuable in treating urinary disorders.
--> This vegetable is very good for balancing liver function. It is often recommended by ayurvedic physicians when the liver is inflamed.
--> Ayurveda suggests Bottle gourd juice once daily in the early morning for treating Graying Hair.
--> Mixture of bottle gourd juice a sesame oil acts as an effective medicine for insomnia.
--> The bitter variety is prescribed as a cardiac tonic, as an antidote to poisoning and for alleviating bronchitis, cough, asthma affections.
--> The dietary fiber present in the bottle gourd makes it a very useful vegetable in preventing digestive disorders such as constipation, flatulence, and piles.
--> Bottle gourd juice is also considered to be beneficial in insanity, epilepsy, and other nervous diseases.
Well forgetting about the healthy aspect I had prepared an deep-fried appetizer with bottle gourd , its called Stuffed Bottle Gourd and it tastes very good with some spicy tomato chutney :)
Bottle Gourd (Lauki)
1 number(500 gms)
1 medium-sized
3 medium-sized cloves
20 gms
Paneer(Cottage Cheese)
100 gms
2 medium sized
Red Chilli Powder
1 tablespoon
Turmeric Powder
Half tablespoon
Cumin Powder
Half tablespoon
1 piece
1 Tablespoon
Cashew nut
3-4 numbers
Vegetable Oil
Half cup
As per taste
|Gram Flour
|1/2 cup
|1/2 cup
|Corn Flour
|1 tablespoon
|Baking Powder
|2 tablespoon
Red Chili Powder
1 tablespoon
Turmeric Powder
Half tablespoon
1 tablespoon
Dried Basil
1 tablespoon
- Peel the top skin of the bottle gourd and cut off the ends.
- Heat water in a rice cooker with a teaspoon of salt and add the bottle gourd. Let it boil till the gourd becomes soft. Generally one whistle of the rice cooker is enough ,if the gourd is fresh, to cook the gourd to the required limit.
- Remove the soften gourd from the cooker and scoop out the inside pulp of the gourd and keep it aside.
- Place the hollowed gourd in the cold water so that the green color is maintained.
- Finely chop the onions, garlic and ginger . Separately chop the raisins and cashew nut as finely as possible.
- Boil the potatoes in the rice cooker till they become very soft and then mash them.
- Mash the scooped pulp and mix well with mashed potatoes. Mash the paneer separately.
- Heat oil in a pan and add the chopped onions.
- As the onions turn translucent, add in the ginger and garlic. Cook till the color turn light brown.
- Add the mashed pulp and potato mixture and cook for 7-8 minutes.
- Add the mashed panner and cook this the moister is all soaked up.
- Add the red chilli powder and turmeric powder and cook till the spices are properly incorporated in the mashed mixture.
- Just 2 min before removing the pan from pan , add the cashew nut and rasins and let it cool slightly.
- Remove the hollowed out gourd from cold water and cut it into small rings and pat it dry using a paper towel.
- Stuff the mashed and cooked mixture in the bottle gourd rings.
- In a deep bowl , mix together all the batter ingredients using cold water. See the the batter is not very thin.
- Soak the stuffed bottle gourd in the batter .
- Heat oil in a deep-dish pan and deep fry the stuffed gourds till the turn brown from all sides.
- Remove the fried stuffed gourd in a paper towel so that the excess oil is soaked by the towel.
- The Stuffed Bottle Gourd is ready to be served with the Spicy Tomato Chutney :) .


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Al-Shabaab Magazine: 'We'll Keep Marching Till We Reach the State of Maine'
A news issue of Al-Shabaab's magazine calls on jihadists to emulate the British converts who murdered a soldier on a Woolwich street in 2013, along with a poem warning that jihadists would be "marching" to Maine.
The issue of Gaidi Mtaani also features a lengthy story about late al-Qaeda recruiter and cleric Anwar al-Awlaki, whose lectures are cited by American terrorists to this day, playing paintball in San Diego in the 1990s.
The Somali terror group, allied with al-Qaeda, has previously urged Western jihadists to draw inspiration from the attack on 25-year-old Fusilier Lee Rigby, who was first struck by a car and then stabbed and hacked by Michael Adebolajo and Michael Adebowale. London-born Adebolajo, 28, who was raised Christian before converting to Islam, filmed a statement before police arrived at the murder scene, vowing "you people will never be safe." Both are serving life in prison.
Al-Shabaab's magazine dubs Adebolajo 2013's "Muslim of the Year," declaring "good men are hard to find."
"In an age stained with defeatism and cowardice, a room full of Mujahid Adebolajo is exactly what today's world needs," the article, bylined Abu Maryam, states. "...If a pictures speaks a thousand words, then blood in British streets speak a million words. Knowing that the British Government only understands the language of violence, instead of writing his letter on paper, Adebolajo decided to write his letter on the streets of Southeast London using the blood of a British soldier."
Adebolajo was "practically teaching the British public and the world in general, the elementary principle of universalism" through the murder, the terror group argued, with eye-for-an-eye reasoning.
"World media and left wing conservatives can deceptively portray Mujahid as a psychopathic slayer if they please, but after watching the video and hearing his words, deep down inside everyone knew he was making perfect sense. Amidst the hustle and bustle of London streets, specifically targeting a British soldier once stationed in Afghanistan clearly expresses the political motives behind the killings and disproves the fallacy that the attack was a haphazard intent to randomly slay Britons," the article continues.
"It's quite ignorant and presumptuous of non-Muslims and Muslims alike to think that the driving force of Mujahid's actions were fueled by an inherent disdain for British culture or values," the terror group argues, noting that if Adebolajo just wanted to kill fellow Britons there were more people at the scene he could have attacked.
"Their message couldn't be any simpler, 'We swear by Allaah the All-Mighty we will never stop fighting you until you leave us alone.' These same axioms expressed by Mujahid in England, were reiterated by Nidal Hasan, Mohamed Mirah, and the same concepts that will continue to be personified through bloodshed in Western streets, unless taken seriously." Hasan killed 13 at Fort Hood in 2009, while Mohammed Merah killed French soldiers and Jewish children during a 2012 shooting spree in Toulouse and Montauban.


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advocating for our local marine environment
The Westport Fishermen's Association's advocacy efforts focus on the marine habitat of the Westport River and its tributaries. We work on issues related to improving water quality, enhanced fish passage and preventing negative impacts on stream flow and habitat.
Current projects:
- Field study of collapsing Salt Marshes in the Westport River.
Partnering with the Coalition for Buzzards Bay, Woods Hole Marine Biological Lab and Buzzards Bay Estuary Project to assess loss of salt marshes and the causes. Excess Nitrogen is definitely one factor. Final report released: Saltmarsh_loss_report_FINAL
- Nitrogen Reduction Bylaw proposal.
Working with other advocates on drafting a bylaw or regulation to reduce the nitrogen overload in the Westport River.
- Forge Pond Fish Ladder.
Evaluating a proposed plan from Division of Marine Fisheries and exploring options to work with property owner on the project to allow fish passage upstream of Forge Pond.
- Appeal of a well project near Angeline Brook
Signed on with Coalition for Buzzards Bay to appeal state approval of public water supply well that is likely to negatively impact a premier sea-run brook trout stream.


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Actress Emma Stone extends run in Broadway musical 'Cabaret'
Stone, 26, who is nominated for a best supporting actress Golden Globe for her portrayal of an embittered daughter of a washed-up actor in the film "Birdman," will play Bowles through Feb. 15.
The actress, known for her roles in "The Help" and the superhero action franchise "The Amazing Spider-Man," has won rave reviews in "Cabaret," which is set during the rise of Nazism in Berlin.
The New York Times described Stone as "scintillating in an irresistible Broadway debut." She replaced Michelle Williams in the role that was made famous by Liza Minnelli.
"Cabaret" is based on Christopher Isherwood's 1939 novel "Goodbye to Berlin," which chronicles in part the seedy cabaret nightlife of the German capital in the final years of the Weimar Republic.
Cumming will continue his role as Emcee in the revival of the 1998 Tony Award-winning production, which opened on April 24 at Studio 54, through March 29. Producers of the show said casting for a new Sally Bowles will be announced shortly. -Reuters


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The Financial Crisis and White Collar Crime
The Perfect Storm?
Nicholas Ryder
Chapter 3: The financial crisis: An alternative interpretation - Part II
Nicholas Ryder
The purpose of this third chapter is to continue to illustrate the connection between the financial crisis and white collar crime. The chapter begins by highlighting the link between the financial crisis and Ponzi fraud schemes, with particular attention given to the fraud schemes implemented by Bernard Madoff and Allen Stanford. This part also provides a commentary on how the financial crisis contributed towards an increase in the number of Ponzi related schemes. The chapter then moves on to consider the relationship between the al-Qaeda terrorist attacks in September 2001 and the financial crisis. This segment of the chapter concentrates on how the instigation of the 'War on Terror' and 'Financial War on Terrorism' by President George Bush indirectly contributed towards an increase in white collar crime before and during the most recent financial crisis. This argument is illustrated by the adverse influence this decision was to have on the ability of law enforcement agencies, in particular the FBI, to be able to tackle mortgage fraud. It is important to note that mortgage fraud has already been identified in Chapter 2 as one of the variables that contributed towards the financial crisis. The chapter then moves on to critically consider the significant increase in occurrences of market misconduct. This part of the chapter is heavily influenced by the significant increase in the enforcement actions pursued by the SEC against a wide range of financial institutions that contributed towards the financial crisis.
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The cultishly-popular BBC opened up its first true cafe in SoMa, where baristas sling dark blends inside Mint Plaza. Aside from drip coffee, cold brew, affogatos, and lattes, the SoMa location has a full food menu featuring sweet and savory plates like Belgian waffles, egg sandwiches, soup, and salad.
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WASHINGTON (June 29, 2009)–Fifteen teams of the brightest geography students from around the globe will meet in Mexico City July 11-16, 2009, to take part in the ninth National Geographic World Championship. The presenting sponsor of the international contest, organized by the National Geographic Society, is Telmex Foundation, with supporting sponsorship from the Mexican Academy of Sciences, CONACYT, JW Marriott Mexico City and Televisa Foundation.
Each team will comprise three students who excelled in their national geography competition. The teams will meet to answer questions on physical, cultural and economic geography in two levels of competition. Current world champion Mexico will defend its title against teams from Australia, Brazil, Bulgaria, Canada, Chinese Taipei, Czech Republic, Germany, Hungary, Poland, Romania, Russia, Slovakia, the United Kingdom and the United States.
The students will arrive in Mexico City on July 11. The teams will take a written test on July 12 and explore some of the historic areas of Mexico City; the following day, they will battle each other in a challenging hands-on activity in the morning and visit the ancient city of Teotihuacan that afternoon. On July 14 they will explore Chapultepec Park, one of the largest urban parks in the world, and the nearby museums. The three teams with the highest scores from the written test and geography activity will meet at the National Museum of Anthropology and History for the championship finals on July 15. They will answer questions in a game-show format, moderated by Alex Trebek, host of the popular U.S. television quiz show "Jeopardy!".
The National Geographic World Championship takes place every two years. The first contest, held in London in 1993, was won by the United States, which beat teams from the United Kingdom and Russia. The Australians, competing against four other teams, won the 1995 competition at Epcot at Walt Disney World Resort in Orlando, Fla. The third championship, held in 1997 in Washington, D.C., was won by Canada, which bested teams from eight other regions. The fourth competition, held in Toronto, in 1999, was won by the United States, which also won the 2001 contest in Vancouver, the 2003 contest at Busch Gardens, Tampa Bay, Fla., and the 2005 contest in Budapest, Hungary. The 2007 competition at SeaWorld, San Diego, was won by Mexico.
"Promoting knowledge of our world, its cultures and the environment is at the heart of the mission of the National Geographic Society," said John Fahey, Society president and CEO. "The National Geographic World Championship provides a forum for top geography students from all corners of the globe to compete and to determine which team is the international geography champion. By participating in their region's competition and advancing to the international level, each student learns so much about our planet and becomes a better global citizen for the experience."
Arturo Elías Ayub, CEO of Telmex Foundation, said, "At Telmex Foundation we are convinced that the best tool to fight poverty, to ensure a more just society and to guarantee a better future for Mexico's youth is education. Therefore, we are proud to support this ninth National Geographic World Championship, because it motivates the young participants to learn more about and expand their vision of the marvelous world that surrounds us and to appreciate its wealth and diversity. The team members also will have the priceless experience of establishing relationships with other cultures, from which, undoubtedly, we all have many things to learn."
The National Geographic Society developed the National Geographic Bee in 1989 and the National Geographic World Championship in 1993 in response to concern about the lack of geographic knowledge among young people in the United States. And the problem is not yet resolved: The National Geographic-Roper Public Affairs 2006 Geographic Literacy Study showed that Americans aged 18 to 24 still have limited understanding of the world within and beyond their country's borders. Even after Hurricane Katrina, one-third could not locate Louisiana and almost half could not locate Mississippi on a U.S. map. Only four out of 10 were able to find Iraq on a map of the Middle East.
More information about the National Geographic World Championship is available at www.nationalgeographic.com/worldchampionship.
About National Geographic
The National Geographic Society is one of the world's largest nonprofit scientific and educational organizations. Founded in 1888 to "increase and diffuse geographic knowledge," the Society works to inspire people to care about the planet. It reaches more than 360 million people worldwide each month through its official journal, National Geographic, and four other magazines; National Geographic Channel; television documentaries; radio programs; films; books; DVDs; maps; and interactive media. National Geographic has funded more than 9,000 scientific research projects and supports an education program promoting geographic literacy. For more information, visit nationalgeographic.com.
About Telmex Foundation
In 1996 Telmex Foundation initiated activities to help solve problems that affect social development in Mexico and to support victims of natural disasters in Mexico and other Latin American countries. In order to carry out this mission, Telmex Foundation works in seven core areas: Education, Health, Nutrition, Justice, Culture, Human Development and Support in Natural Disasters.
With permanent programs designed and focused on these core guidelines, Telmex Foundation confirms each day its commitment to building a Mexico that offers better living standards to its people and allows its inhabitants to build a better future for themselves, their families and their communities, for the benefit of the country.
NOTE: Up-to-date information about the competition will be posted in the National Geographic online press room at nationalgeographic.com/pressroom.
Photographs can be downloaded throughout the week of July 11-16 at FTP site: http://ftp.nationalgeographic.com/pressroom/ngwc/
User name: press
Password: press
Ann Barrett
National Geographic Society
(202) 857-7662; (202) 731-6040 (after July 10)
John McFeely
National Geographic Society
(202) 857-7659; (202) 380-7276 (after July 10)


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We know the economy is tough so two quiet guys want to share an executive 3200 square foot home in Oakley nestled on a quiet cul de sac with LGBT people at very reasonable rates. The home boasts five bedrooms including two master suites, a fireplace, a remodeled kitchen with granite counter tops and stainless steel appliances, Brazilian hardwood floors, crown molding, a quiet backyard with water feature, central heat/air and so much more!
The home is designed in a way that it can easily be virtually separated into two living spaces. Smaller room is $425 a month including utilities and Wi-Fi. The price of larger room can be negotiated depending on your situation. The home is one block from public transportation and walking distance to shopping and restaurants. Plus...BART is coming! Please tell us a little bit about yourself/situation and we will get back to you. If you've always wanted to enjoy a serene living environment in the suburbs, you've found the right place! Good luck! Thanks, David & Joseph (323) 217-4957 email@example.com Please feel free to post on Facebook as well


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Farm games are extra fun for everyone. There are farm racing, planting, tractor and even growing games. There are lots of exciting animals on the farm and many of them are part of these exciting games.
There are so many things that are needed to repair in the barn before winter comes. All those farms animals fi..93%Barn Yard Blunder
Create your own farm in this Country Farm Creativity. You can see on the left side of the screen the images th..72%Country Farm Creati...
Drive your farm bike and collect all those apples you see on your way. You will face some challenges too becau..99%Farm Bike Frenzy
Learn about the life in a farm with Farm Frenzy 3 Lives. If you are curious how farmers manage their farm, thi..72%Farm Frenzy 3 Lives
© Copyright 2013 rainsgames.com/. All rights reserved.


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Dv-laa-ha~, we will be gathering this year at 'Ee-chuu-le', off Old Mill Rd, Crescent City, in recognition of our people. This is a time to honor and remember our ancestors and our Holocaust. Family and friends are welcome.
Following the vigil we will gather at the Fish and Wildlife Interpretation Center, on Old Mill Rd,
for: 'es-day (tea), k'aa-be (coffee), taa-svlh (homemade soups) and baa-shuk (bread).
* Candles will be provided.
* Event will be held regardless of weather.
* Wear warm clothing and rain boots.
* We suggest you bring a chair and umbrella.
* Please note this year's vigil is not at Yan'-daa-k'vt!
Vigil will begin at 4:00 p.m. Friday, December 20, 2013
Please arrive at 3:30 pm. Park at Fish & Wildlife Interpertaion Center, shuttle will be provided to 'Ee-chuu-le'.
For more information call: Smith River Rancheria Tribal office @ 487-9255 ext. 3176
Directions to 'Ee-chuu-le': Start from Home Depot in Crescent City. Head north on North Crest Rd. Turn left onto Old Mill Rd. Go 1.6 miles on Old Mill Rd to the Fish and Wildlife Interpretation Center.
Sponsored by the Dee-ni' of the Smith River Rancheria
2 Comments to "A CANDLELIGHT VIGIL FOR THE 1854 'EE-CHUU-LE' MASSACRE & OUR TOLOWA DEE-NI ANCESTORS"
Orion Palomar says :
Many blessings from Orion Palomar a.k.a. Moonflower Child. I lived in Del Norte and wrote letters in the Triplicate from 1982 through 1990. I lived on Buzzini Road from 1982-83 and from 1987-1990. I lived at the Oceanway Motel from 1983-84 and at the Parkway Motel at the corner of Parkway and English Lane from 1984-86. I was the winter campground host at Jedediah Smith Campground from Oct/86-March/87.
I moved to Arcata in 1990 to go back to college. But I was disappointed with HSU. So, I wrote letters in the Times-Standard. I have mentioned Native Americans in several of my letters on my website. I felt the spirits of your Tolowa ancestors when I lived in Del Norte and they welcomed me to the North Coast when others did not. I always always felt warmth, welcomeness and home when I bicycled or drove my car through Smith River and Hiouchi.
Many blessing to your ancestors for showing me love from the other world and reminding me of the love from the other world.
Moonflower Child
evden eve says :
Thank you for sharing this wonderful article.
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Back to list
Taipei, May 23 (CNA) A professor from Tamkang University said Wednesday that Taiwan's young democracy is facing a bottleneck, as its executive, legislative and judicial branches, as well as the media, lack well-established systems and environments that encourage innovations and initiatives. Su Chi, a former National Security Council secretary-general, said that "democratic development has come to a bottleneck," as it faces the problems of excessive social liberalization made chaotic by a failure to complement new measures with corresponding regulations and guidelines. The country has opened up too quickly, a reaction to Taiwan's authoritarian background, he said. In response to a repressive past, universities, media and banks mushroomed, but such institutes soon lost their direction in vicious competitions. However, "under the flag of liberalization, no one dares to question" the pace of the opening, he said in a key-note speech at an academic conference held to commemorate the late prestigious law scholar Chiu Hungdah. In the speech, Su pointed out that most Taiwanese people do not trust public institutes. Citing data presented by Larry Diamond, a prominent U.S. scholar of democracy studies, at a Brooking Institution conference on May 14, he said more than 60 percent of Taiwanese people regarded democracy positively in 2010, but less than 50 percent had confidence in public institutes. In Diamond's survey, only 19.11 percent of the polled have trust in the Legislative Yuan, 14.1 percent in political parties, 29.7 percent in courts and 22 percent in media. Diamond's data that pertained to the period between 2001 and September 2010 indicated a continual decline of trust, Su said. Administration, legislation, the judiciary and media are Taiwan's "four powers," but none of them employs a system that has developed to its fullest potential, he criticized. Many political appointees in the executive branch are bureaucrats, who he described as conservative and without the spirit of innovation and the courage to defend their policies. Against such a backdrop, Taiwan can hardly make breakthroughs regarding foreign trade, said the scholar, who has served as a lawmaker and chairman of the Cabinet-level Mainland Affairs Council. He recalled once a foreigner told him that Taiwan desires to sign free trade agreements (FTAs) with its trade partners, but "you only want A, not F or T." In addition, "the research energy in the government is very weak," Su said, explaining that many government departments will throw "those who have bad personal relations" to research units. As for the legislative branch, it passed an average of 100 bills a year when Chen Shui-bian was in power in 2000-2008. While the number has grown slightly to 160 per year in the succeeding Ma Ying-jeou administration, the number is far less than the 1,000 plus bills passed annually in the neighboring country of South Korea, he said. Taiwan has transformed itself "from an autocracy to a democracy, and from a closed society to a globalized one" over the past decades, but its legal revisions have been conducted at a snail's pace, he criticized, warning outdated laws will definitely slow down the nation's progress. Speaking of Taiwan's media, which he described as the fourth power of the country, Su warned it has grown so powerful it has become "the first power," with the executive and legislation branches both "following" media reports. Only by pushing for reforms in the three branches and the media can Taiwan deepen its democracy and reinforce its economic development, Su suggested. (By Chai Szu-chia and Elizabeth Hsu) enditem/npw
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Log On Today - Fish On Tomorrow! ™
(603) 731-1804 / (603) 344-8698
ilucus is correct
Just for the record it was my friend Ilucas who I was with who told me it was a five year old. Ha Ha
Nice fish, and thanks for the report!
You are a Goof.
George & Doreen from CT had one of those big boys on yesterday morning at Black Point. Lost at the net :-( Capt. Bobby
I'm pretty sure that fish is a 4 yr 7 monther
Here's NH F&G's code. Capt. Bobby


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You can get the latest newsletter emailed to you with exclusive stuff, and we promise not to spam of course.
Fill out your email address below and click Subscribe...
You can find news and upcoming information on social media:
All international PR requests (including interviews and photo pass requests), contact Marie Keen: email@example.com.
A variety of press resources including hi-res photos and potted biography is available in the media centre.
For all other management, booking and gig enquiries, usage and synchronisation requests, please contact Helen: firstname.lastname@example.com
We aim to answer all emails within 48 hours.
For stage and live performance requirements, you can download the Tech Rider as PDF HERE.


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This is from 1320 Videos' website - they use Flymounts for rock-solid roll bar mounting in high speed, high vibration shoots. This is an extract from one of their shoots:
"While visiting Import Face Off this year in St. Louis, we came across
some pretty unique stuff! In this case - we stumbled upon a crazy
looking turbo SR20DET "cage-car" and we HAD to know more! The best way
to get to know something is to jump right in and GO! Right? So that's
exactly what the boys from Nocturnal Motorworks let us do! They took us
for a short-corse drift session around some cones and it had us hooked
IMMEDIATELY. Everybody needs one of these machines!
This Drift Kart is called the "Nocturnal Coyote"
Check out their Facebook page: "


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Rosebud Historic Locations
The following historic locations are located in Rosebud, South Dakota. Please select a historic place in Rosebud to view detailed information including address information, historical signifiance, and much more.
South Dakota Historic Places
|Rosebud Agency
Main St. and Legion Ave.
Rosebud, SD
Post Office, Government Office
|Rosebud Hotel
7 Circle Dr.
Rosebud, SD
|Spotted Tail Gravesite
N of Rosebud
Rosebud, SD
South Dakota Historic Places


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Thursday, 9 January 2014
The end of reading? Part 1
The other day I picked up E.B. White's collection of essays The second tree from the corner and read his essay entitled The future of reading which he penned in 1951. He states, "In schools and colleges, in these audio-visual days, doubt has been raised as to the future of reading - whether the printed word is on its last legs." He then puts forward the idea of the Last Reader, someone who continues reading in spite of the competition from new media. E.B. White wonders whether this Last Reader will become for society what the queen bee is to a hive, however comes to the conclusion that, "it is more likely that our modern hive of bees... will try to perpetuate the race through audio-visual devices, which ask no discipline of the mind and which are already giving the room the languor of an opium parlour."
Some time after that, The Shallows by Nicholas Carr found its way into my hands and piqued my interest because it not only proved to be strangely prophetic in terms of E.B.White's predictions about the place of reading in the modern world, but also because it confirmed an uneasy, niggling feeling I've had about our enthusiastic and (sometimes) reckless embrace of all things online.
Carr makes a compelling argument for how our brains change physiologically with use and that the internet is changing the way we read, think and remember and that this change is one that takes us from the depth of solitary reading to the shallows of distraction offered to us by the internet. Alarmist argument or fair warning? While I may write a blog, own a tablet and spend a fair amount of time online, I tend towards recognising this book as a fair warning. Reading is an issue that is close to my heart and I believe books to be fundamental in shaping our thinking and as a result, Carr's argument had my undivided attention from beginning to end. For this reason, I also felt that it deserved some space on this blog. I've divided my response to this book into two parts, firstly, the book as medium and secondly, the effects changes in reading habits have on us.
Carr begins by arguing that reading a page is different from reading a screen in that it lacks a certain tactile element to it. He writes, "The shift from paper to screen doesn't just change the way we navigate a piece of writing. It also influences the degree of attention we devote to it and the depth of our immersion in it." One of the distinguishing features is that online reading makes use of hyperlinks. These hyperlinks don't just direct the reader to related works, but also offer a distraction from the main text, directing our attention away from it. Anyone who has suddenly found a whole evening gone as a result of the exploratory clicking of hyperlinks and the subsequent journey through the internet's rabbit-warren of interconnected texts will understand this.
The way that information is presented on the net is designed towards fragmentation rather than the engagement with the whole. Carr states, "A search engine often draws our attention to a particular snippet of text, a few words or sentences that have strong relevance to whatever we're searching for at the moment, while providing little incentive for taking in the work as a whole. We don't see the forest when we search the Web. We don't even see the trees. We see twigs and leaves." As a result, we don't engage with information in the same way we do with a book which follows a strongly linear fashion. Information on the net is synthesised, summarised, shortened, snipped, presented in graphics and generally made into more easily digestible, bite-sized bits. This, Carr argues, is having a profound impact on the way we think.
The Shallows is more than just a book about competing media (the printed word vs. online texts); it makes the argument that as we use technologies, these technologies actually change us. As a result, Carr remains firm that eBooks and printed books are not the same thing at all. Introducing connectivity and hyperlinks to eBooks fundamentally changes the book as a medium and how we experience it. The experience is ultimately diluted by a process of fragmentation. He quotes author, Stephen Johnson, to explain how this affects us as readers, "I fear that one of the great joys of book reading - the total immersion in another world, or in the world of the author's ideas - will be compromised. We all may read books the way we increasingly read magazines and newspapers: a little bit here, a little bit there."
Since the rise of E.B. White's "audio-visual days" in the 50s and 60s, the internet has come along and surpassed these technologies, but his questions about the future of reading remain as relevant as ever. Are we now in the days of the Last Reader? Of course, the usefulness of the internet can't be denied; it is a tool that we can can use as we like and can even be viewed as an accessory to reading and writing. However, as tempting as it may seem, reading a printed book just can't be replaced.
Part 2 to follow soon!
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Definition of cephalizations
plural of cephalization 1
The word "cephalizations" uses 14 letters: A A C E H I I L N O P S T Z.
No direct anagrams for cephalizations found in this word list.
Adding one letter to cephalizations does not form any other word in this word list.Words within cephalizations not shown as it has more than seven letters.
List all words starting with cephalizations, words containing cephalizations or words ending with cephalizations
All words formed from cephalizations by changing one letter
Other words with the same letter pairs: ce ep ph ha al li iz za at ti io on ns
Browse words starting with cephalizations by next letter
Previous word in list: cephalization
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Some random words: urus ceanothus dot praam blab roach eohippus
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I've been planning to begin a blog for a while now (well a few years at least) and have finally taken the plunge.
This space will be for musings on my research project - 'Indie' craft blogs - and my other research interest, the singer Morrissey.
Some background to introduce myself, I am half-way through my thesis and would love this blog to help me as a 'space' for getting what is in my head out on the screen.
So, hope to see you back here.


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Here's a recent email question that I've received here at Heat & Light:
"Noting the last chapter of Grudem's book on prophecy, how do you go about implementing it in a local church? What if, like me, you are one of the leaders and have been trying to build consensus on different issues – it's an exercise in trusting Jesus to build and purify His church, and quite difficult to do on a human side. There are a ton of issues that we still need to arrive at unity on besides the charismata. Because I have so much respect for my fellow elders and they really just haven't really wrestled with these ideas yet I've been a bit reluctant to more publicly affirm charismatic stuff. Grudem's irenic spirit is so helpful in this regard. I'm encouraged by 1 Cor. 14:12 and the injunction to join a desire for the manifestation of the spirit with a desire to build up the church." Read the rest of this entry »
Filed under: Cessasionist, Charismatic, Continualist, Contraversy, Doctrine, Holy Spirit, Miracles, Pentecostalism, prophecy, Unity, Wayne Grudem


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Replacement antenna flex cable with loudspeaker.
We ship worldwide! Order by 4pm for same day shipping!
Call us on 0845 838 0728 / +44 1273 623777
Return unwanted items within 30 days.
New products added daily, bookmark our site now!
Mobile device accessory and spare part wholesaler based in the UK.
Next day delivery for all orders placed by 4pm Mon - Fri.
1000's of products at great low prices.
Low minimum order for all trade customers.
Contact us by telephone - 0845 838 0728 / +44 1273 623777


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Florist in Islington, North London - order by 2pm for same day delivery - Mon to Sat many London postcodes
60 Upper Street, Islington, London N1 0NY
Tel: 020 7704 6312
Fax: 020 7704 6671 Refund policy Privacy policy
© 2019 N1 Flowers Ltd, trading as Angel Flowers. All Rights Reserved. Unauthorised reproduction or distribution of
any component of this site, in whole or part, is a violation of applicable copyright laws and international copyright treaties


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Common Pain Conditions Attributed to a Poor Lumbar
Back pain can be a debilitating condition that interferes with a person's ability to perform everyday tasks such as lifting, carrying or even walking. Those that experience chronic pain that can last for months or even years often suffer additional problems including depression and loss of mobility. The lumbar region refers to the lower spine that is located behind the abdomen and consists of five vertebrae. As the lumbar region bears most of the weight and stress caused by sitting, standing and lifting heavy objects, problems in this area are a common occurrence. There are many different ways to relieve pain in the lumbar area, and treatments vary depending on the exact cause of the pain.
Degenerative Disc Disease
Degenerative disc disease is a condition where one or more discs suffer an injury or become compromised in some way. According to Lafayette Pain Care, degenerative disc disease can cause both acute and chronic pain. The condition can appear as a result of sudden trauma such as an injury or it can simply be a result of wear and tear. The vast majority of people will suffer some form of disc space degeneration after the age of 60. Inflammation of the proteins within the disc space and abnormal micro-motion instability are responsible for the pain that sufferers feel in the lower back. According to Spine Health, most patients can manage their pain through anti-inflammatory medication, physical therapy and gentle exercise to strengthen the core muscles.
Lumbar Hyperlordosis
Lumbar hyperlordosis is a condition where the lower back bears extra weight or stress and becomes curved to the point of causing pain and occasionally even muscle spasms. Male dancers that are required to lift other dancers whilst keeping their back arched often suffer from this condition. If left untreated, hyperlordosis can lead to a herniated disc so proper diagnosis and treatment is essential. Most cases of hyperlordosis can be corrected by performing a set of stretches designed to strengthen the abdominal and hamstring muscles.
Spondylolisthesis often occurs after a break or fracture in one of the spinal vertebra and refers to a condition where a vertebra slips forward over the one located directly below. The fifth vertebra located in the lower spine is the most common cause of spondylolisthesis. As well as pain in the back and legs, spondylolisthesis causes weakness, numbness and occasionally even loss of bowel and bladder control. Treatment for spondylolisthesis consists of pain medication and physical therapy or surgery for extreme cases that result in nerve or spinal cord damage.
Back pain can interfere with a person's ability to live a full life, and those suffering from chronic pain are often forced to give up work due to their condition. Thankfully there are many treatments that can help with pain management that can be carried out at home or under the supervision of a physician. Always visit your doctor as soon as you experience pain in the lumbar region to avoid damaging the area and making the condition worse.


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Portugal freshwater fishing rules
As from November 2017 we have a lot of new laws that will affect our fishing. I have printed off some 40 pages of new law and the following is my best interpretation of these where they affect our normal fishing.
RODS - 2 rods per angler except when carp fishing where 3 rods are allowed .
CLOSED SEASON - there is a closed season for Barbel mid March till mid June.There is no closed season for Carp this allows us to fish all year we just have to put back any Barbel we catch in the closed season.There is a closed season for Black Bass mid March till mid May only in still water not rivers.
NIGHT FISHING - Big changes here thanks to the Portuguese Carp Society.A number of the larger dams have been designated for night fishing for Carp anglers.The closest to the Algarve is the Roxo dam.The rules for smaller private waters are a little complicated but basically when the owner registers his dam there is a box on the form to tick which allowed night fishing.There are sensible night fishing rules that avoid you upsetting people trying to sleep like not fishing within 250 meters of a house or farm building.
PERMITS - We have to register as anglers in 2018 with the ICNF web site then in 2019 we can get our permit.For tourists they have to go on the ICNF web site and get there permit on line.
FISH WE ARE ASKED TO KILL - Unfortunately here we have big changes , I think its from a EU directive because they are talking about this in Spain as well.
CARP, PIKE, BLACK BASS, CATFISH AND ZANDER are not naturally occurring and they are going to try to eradicate them FROM RIVERS. In ALL waters Pike, Zander and Catfish must not be returned to the water. In rivers ALL Black Bass cannot be returned. In rivers except areas designated for sport fishing ( match fishing) no Carp can be returned.


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The person in this position is responsible for all aspects of the community's operations and objectives. Accountable for: operating the property budget with the primary objective of increasing the Net Operating Income (NOI) by meeting or exceeding budget for revenue and expense independently; maintaining the physical asset; providing a quality living environment for residents; and establishing a positive and productive working relationship with the staff. This position reports to the Regional Portfolio Manager or Area Manager.
Key responsibilities of this position include, but are not limited to the following:
Position requires ability to work any of the 7 days of the week, 52 weeks of the year. It is critical that individuals possess the ability to work their scheduled hours plus any other hours necessary to complete the job and must attend training classes as scheduled. Work schedules and location assignments are subject to change. Ensure compliance with time management policies including meal and rest periods.
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