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Liberal Media Attacks Romney For Supporter Shouting "Treason" at Rally – Silent As Obama Endorsed Goons Plant Bombs on Bridges
In case you haven't caught on…
Now that Mitt Romney is the Republican nominee the democrat-media complex will demand that he apologize for every liberal plant in his audience who shouts nasty things about Barack Obama at his campaign stops. It's already happening.
Meanwhile, members of the #Occupy movement, a far left anti-American organization endorsed By Barack Obama and Nancy Pelosi are raping children, masturbating in public, killing people and vandalizing private property.
Last week the FBI arrested 5 #Occupy Cleveland protesters for plotting to blow up the Cuyahoga Valley National Park Bridge.
Photos provided by the FBI show five men arrested Monday, April 30, 2012, and accused of plotting to blow up a bridge near Cleveland, Ohio, the FBI announced Tuesday, May 1, 2012. Top row, from left, are Douglas Wright, Brandon Baxter and Anthony Hayne. Bottom row, from left, are Joshua Stafford and Connor Stevens. There was no danger to the public because the explosives were inoperable and were controlled by an undercover FBI employee, the agency said Tuesday in announcing the men's arrests. The target of the plot was a bridge that carries a four-lane state highway over part of the Cuyahoga Valley National Park in the Brecksville area, about 15 miles south of downtown Cleveland, the FBI said. (AP /FBI)
And, yet the democrats are not at all held responsible for these terrorist actions.
Double standard, anyone?
Expect more of this from the corrupt media as the campaign drags on… AND whatever you do – take pictures and and video of the culprits who shout out vile things about Obama at Romney rallies.
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A summer garden child theme for Stargazer inspired by one of my favorite summer treats – fresh, ripe, home-grown tomatoes.
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subset: commoncrawl


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After my last adventure doing a demonstration at the Howe Meadow Farmers Market at the end of August, I thought my demonstration days for the year were pretty much over. When I was unexpectedly contacted about two weeks ago by Catherine St. John, owner and teacher at the Western Reserve School of Cookery in Hudson, I was surprised to learn that a spot had opened up at the Hudson Farmers Market for a recipe demonstration. Apparently, the person who had backed out had planned on showcasing the breads from Great Lakes Baking Company and was going to prepare a panzanella salad. Catherine told me I could do the same thing or simply pick a new recipe as long as it highlighted the breads.
I thought about it over the weekend and decided that I didn't want to get into anything nearly as complicated as I did for my previous demonstration. I did some research on panzanella salads on the Internet and pretty much came to the conclusion that other than day old bread and fresh tomatoes, panzanella salad was pretty much an open book. Dressed with a fresh vinaigrette, this was a salad designed at its very core to use ingredients both leftover and fresh. I agreed to do the demonstration and on the morning of Saturday, September 25th, I showed up about an hour earlier than necessary to set up my station, gather the necessary bowl, cutting board and metal spoon from the cooking school, and make my rounds to the various vendors, gathering the few simple ingredients I would need today to make my salad.
So let's talk about the primary players in today's demonstration. First up were two day-old baguettes that I managed to secure from Great Lakes Baking Company:
From one of the Amish vendors, I bought three pints of very red and very ripe tomatoes:
Between this vendor and another one, I also managed to add some red onions and Asian eggplants to the mix:
The final fresh components came from one of the vendors offering fresh organic basil and garlic:
To prepare the salad, first I used my paring knife to core all of the tomatoes. I then switched to my chef's knife and did a rough dice of all the tomatoes. Since panzanella is a rustic salad, there was no need for a fine dice on any of the ingredients. After cutting all of my tomatoes and adding them to my mixing bowl, I turned my attention to the two medium-sized red onions. After peeling each, I cut them both into a rough dice as well, discarding the root ends. My general rule of thumb in vegetable preparation today was to try and cut all of the vegetables to the same size.
Since the Asian eggplant was long and slender (you could also use regular eggplant, too), I cut them into "coins" and then cut the larger coins in half where necessary. The Asian eggplant had a bit of a slight bitterness to it that I hoped would match well to the sweetness from the ripe tomatoes and the acidity from the vinaigrette. If there was one surprising item that I learned from today's demonstration, it was the fact that so many people didn't realize that you can eat eggplant raw. I can't count the number of times I heard, "Wait, you added raw eggplant?"
The small bulb of garlic I had purchased during my earlier shopping spree yielded about five good-sized cloves that I smacked with the side of my knife to release the paper husk. I then sliced the individual cloves thinly before adding them to my mixing bowl. For the final "fresh" ingredient, the basil, I picked the tender leaves from the stems, piled them up on my cutting board and used my knife to slice them into thin ribbons. Had the amount of leaves I needed been much smaller, I would have stacked the leaves, rolled them up and done a proper chiffonade on them. Since I had a limited amount of time before serving today's market-goers, I did a simpler, more rustic cut. I added the fresh basil to the mixing bowl and turned to the other star of the show: the bread.
Switching to my trusty serrated bread knife, I began thinly cutting the baguettes, probably about 1/8" thick. After slicing through one and a half baguettes, I stacked four or five of the slices on top of each other and cut the entire stack in half so that they were a similar size to the already cut up vegetables. I have also seen versions of this salad where the bread was torn from the loaf, sort of free form. I think either way will work just fine. I added all of the sliced and cut bread to the mixing bowl and began the final step of assembling the salad, building the red wine vinaigrette.
Here were the ingredients I used today to build my red wine vinaigrette:
The wonderful thing about vinaigrettes is that at its most basic you need oil, vinegar, Dijon mustard, salt and pepper ... that's it! And even the mustard is optional in a real basic vinaigrette. The Dijon mustard actually plays two roles in this particular vinaigrette. First, I love the bit of heat that the prepared mustard adds to the finished dressing. Second, mustard seeds contain a natural substance called lecithen which actually acts to emulsify the dressing so that the oil and vinegar don't separate after mixing.
To the small mason jar in the above photograph, I added two healthy spoonfuls of mustard, three nice pinches of kosher salt, several grinds of freshly cracked black peppercorns and enough red wine vinegar to go about one third of the way up the jar. I then added enough extra virgin olive oil until it was about three-quarters full. I placed the lid on the jar and screwed the cap down firmly, shook vigorously and tasted. I wanted a dressing that was tart, but not overly so. From this point it is all about adjusting the flavor to your taste. If it is too oily, add more vinegar; too tart, add more oil. It took about two or three adjustments of adding oil and salt before I got it to the perfect level.
I added the entire contents of the jar to my mixing bowl along with a nice pinch of sea salt and more freshly cracked black pepper, grabbed the large metal spoon and began to gently toss the salad, scooping from the bottom of the bowl and lifting to the top. I wanted to make sure that I was gentle so that I didn't break the ripe tomatoes down too much as I mixed. How did I know when the salad was ready? Basically, once the bread absorbed the vinaigrette and the juice that had come out of the tomatoes, it softened up a bit. At that point, I tasted it for seasoning, made some corrections, and ended up with this:
At this point I looked up and realized that quite the crowd had gathered round the demonstration booth. I knew that we needed to get the samples out as quickly as possible. Using the cardboard containers that the market's manager, J Hudson, had supplied, he and I quickly did an assembly line style plating and handed the dishes out to eager patrons:
What had taken me about forty-five minutes to prepare took only twenty minutes to plate and serve. Honestly, given the size of the salad I had made, I was a little surprised it went so quickly. Once the bowl was completely empty, I fielded any remaining questions from the crowd and began to clean up and break down my station. I'm not exactly sure how many samples we handed out today at the market, but if I had to guess, it was probably somewhere between 40 and 50. Of course, you are certainly free to scale the amounts I used today up or down to feed the number of hungry mouths you have on hand.
Sadly, we are nearing the end of the picking season for this year. That being said, you still have a couple more weeks to get to the Hudson Farmers Market (or whatever market is closest to you) if you want to try out this salad. The tomatoes really do need to be at their peak of ripeness, so if you wait too long, it won't be until next summer before you have another shot at making this tasty and fresh salad.
[Ed. note: A quick thank you to Chef Brian from Hudson's Restaurant on the Green for helping me to expedite some of the samples handed out today.]


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Tigers manager Brad Ausmus has been suspended one game for his actions during Monday's loss to the Twins.
Get breaking news and SI's biggest stories instantly. Download the new Sports Illustrated app (iOS or Android) and personalize your experience by following your favorite teams and SI writers.
Detroit Tigers manager Brad Ausmus has been suspended for one game, MLB announced Tuesday. Ausmus will miss Tuesday's game against the Minnesota Twins.
The suspensions stems from Ausmus's actions during the Tigers' loss to the Twins on Monday. In the bottom of the fourth inning, Ausmus was ejected from the game for arguing balls and strikes.
Instead of immediately leaving the field, Ausmus took off his sweatshirt and used it to cover home plate before tossing his hat as he exited the field.
• JAFFE: Will Ausmus become second manager fired this season?
The Tigers entered Tuesday in fourth place in the AL Central.


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The formula of bread + filling = sandwich seems so simple but the reality is that today's sandwich is anything but easy. There's a sandwich, or one of its many cousins, for every occasion. But, with such a bewildering range of fillings and almost infinite combinations, it's no surprise there are a slew of opinions on what makes the perfect sandwich. Read on for some tips to make a great sandwich again.
No one likes a soggy sandwich: The correct build method is crucial to success. Don't put wet ingredients like tomatoes, beetroot, finely grated carrot or cucumber directly next to bread. Always separate them with a layer of carefully dried salad leaves or dry protein.
Good breads: Artisan breads such as sourdough, multigrain and rye, withstand moisture better than soft sliced white. They also add to the overall flavor and texture. Be careful with holey breads like ciabatta which may not be as robust - these work better cut in chunks.
Butter: Using a waterproof spread like butter helps to keep things together and the bread to stay dry longer. Experiment with salted, unsalted, cultured and nut butters to see which works best for bread and fillings choice.
A barrier spread: As well as slowing down your sandwich's descent into sogginess, a barrier spread can add flavour and lift an otherwise humdrum filling. Try a chilli capsicum pesto or a swipe of traditional basil and pine nut pesto; mix up a chilli, herb or spice-laced cream cheese spread, opt for a layer of earthy hummus; or perhaps an eggy mayo flecked with fresh herbs, an aioli or aioli with preserved lemon, or sprinkle of smoky Spanish paprika.
Fillings: Try to match breads to your choice of fillings to achieve the right balance of texture and flavor. If you're making delicate prawn sandwiches (or using any protein that's subtle in taste like crab) opt for a less highly flavored sourdough or yeasted bread. If you want to serve it on something heavy like a rye or pumpernickel, keep slices thin and amp up the other flavors by using a condiment like a dill-flavoured mayo. Robust flavored proteins like salumi, smoked fish or tuna can cope with stronger flavored breads like sourdough rye or heavy wholemeal.
Only use hot fillings in sandwiches that you're going to eat straight away-otherwise as they cool they create moisture. Heat adds a new dimension- experiment by toasting the bread or toasting, grilling, or even pan-frying sandwiches with suitable fillings.
Try to make every mouthful full of flavour. Layer your sandwich with ingredients so that you're experiencing the delicious real deal until the last bite. Texture and color are important. Crisp fresh vegetables and sprouts add color and crunch, not to mention valuable nutrients. But respect the overall balance-no one wants to send a search party looking for the protein.
"It is hard to fail, but it is worse never to have tried to succeed."
"Envy comes from wanting something that isn't yours. But grief comes from losing something you've already had."


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Indian Gay sex story – Uncle took my virginity at 19
Hello IGS readers. This is my first story which is true and exciting. My name is Aakash 19 year old boy I am doing engineering in Delhi. I am 5.10 my waist size is 32 and have a fair and good round ass my weight is 65kg not so slim but can turn anyone on. I have very small boobs but a big soft ass. I felt embarrassed because of my ass boys used to tell me that I look like a fair girl whom every man wanted to have.
This incident took place around 3 months back I went to my uncle's place nearby to live for around 2 months. He lived with his wife who was a housewife now let me tell you about my uncle. My uncle is 42 years old who works in a Mnc in Delhi his name is Ravi he is 6 feet tall fair,with some tummy and some hair on his body and he has his flat and his wife is a doctor and so she had her night shifts sometimes due to which she was out sometimes.
They had one kid who was doing his11th from boarding school it was Sunday morning. I used to wake up late. I was working out in the balcony and uncle was reading his newspaper. I saw him and he was staring at my body which was drenched in sweat. My shirt was sticking to my body he came near me and said beta come I'll dry you. I went to my room and he came with his towel and started rubbing it over my body. I was only standing in my underwear.
Aunty had gone to her hospital while rubbing he said your body is so soft that it reminds me of your aunt. I didn't know what I had to say because I stood blank and smiled after drying him gently kissed me on my cheeks in afternoon he came to my room and asked me if I wanted to go out with him.I agreed and we went to a mall, he said that he had to buy some good saree for aunty and I must help him.We went to a store and purchased one black saree.
Then we went to a shop to buy some bra and panty. He looked at me and ordered something.Then we had our food and came back. Aunty called and said that she would come in the morning so we had whole night in evening we had a plan of watching a film together. It was an art film which had some bold scenes. The room was dark and fragrant. He made his drink and sat beside me on the bed. Slowly he was trying to come closer to me.
Then he put a hand around my shoulders and I was resting on his hairy chest I was feeling cold so I pulled a blanket. My uncle started pressing his body against me which gave me electric shocks. He moved his hand to my chest and started pressing it.I felt amazed. He instantly gave me a kiss on cheeks and said you look much sexier than your aunty. He again kissed me on my lips and I felt so good in his arms that I started responding.
As we finished kissing he said I got that saree for you wear it. I agreed with a shy look and went to take shower and remove some hair from my body as I did some make up I couldn't believe it was me. I saw a girl standing in black saree as I went to his bedroom I kept thinking about the night. I entered the room and he was in his shorts waiting for me. He had a full stare at me and said my god can I marry you? I smiled and said Ok.
He landed one more kiss on my lips and we kissed for some 10 mins.Then he removed my saree and kissed my cleavage.I was in some other world now. He pressed my boobs over the blouse.Then he started playing with my navel. I was surely turned on. He removed my petticoat and blouse and threw it away. I was enjoying every moment of it. He put his warm hand on my thigh and started rubbing it on thighs I moaned ummmmm.
I hugged him tightly I was feeling his body over me. He opened my black net bra and grabbed my small boobs in his hands he pressed and sucked them I moaned aaaahhh umm. He rolled his tongue over my nipples. He made both of my pinkish nipples go red n gave a bite. I moaned in a very soft voice oooouch your hurting me. He said Jaan but I know you loved it. I smiled and he removed my black lacy bra.
Then he asked me to come over and open his shorts I was feeling afraid when I saw his cock. It was 8 inches long rod which was black in color it was much bigger then mine. He said come on kiss it and don't be afraid jaan this belongs to you. I started kissing his cock I rolled my tongue over his tool and took it in my throat. I kissed and sucked his cock it had a salty taste but I couldn't resist it.
He started moaning ahhhh yes baby cone on ahhhhh I licked it like a lollipop. Then he made me lie on bed and opened my legs. He started playing with my asshole. Then he asked me to sit on my knees. I also did what he said. He then started licking my asshole. I was enjoying it fully and moaned aaaaahhhhh ummmm please baby do it uuuumm aahhhhh. He was playing with his tongue around my hole. I could feel his warm breadth.
Then he slapped my ass and said baby, your ass is much bigger than Seema (his wife) I said forgetting her now I am your wife. He smiled and asked me if he could fuck me, now I was so turned on I answered you don't need a permission to fuck me I just fuck me like a bitch. I want to feel you inside me; He kissed me and widened my legs. He moved his cock around my hole which made me feel great he applied some oil around it and slowly inserted the tip.
I moaned ooohhh then slowly he filled my hole with his dick. I shouted aaaahh maaaa ummmm. I asked him to take it out baby take it out, it's paining. He didn't listen and continued giving me jerks, I felt no pain now rather I was enjoying it and he did in and out. I moaned aaahhh yeah do it umm maaaa aaaahh fuck me. Then he made me stand on my knees and fucked me from behind. I really started feeling like a bitch.
He kept doing it until he filled my hole with his cum something hot gushed into my hole and was dripping out from my ass. He lied on me and we slept naked the whole night. He woke me up next morning and asked me to shift in my room as aunty was coming after that day he started treating me like his wife and fucked me whenever he got a chance I'm still in Noida searching for one night stands, interested guys contact:[email protected]


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A wide spectrum of national talent, a variety of programmes and a splendid setting make Shimla's Summer Festival a memorable event.
Shimla also hosts the Red Cross Fair, Sports tournaments, a flower show, a photographs and posters exhibition and a fashion show based on folk costumes.
The Kangra Festival is held in June at Kangra.
At Solan, on the third Sunday of the month, the Shoolini fair is held in honour of the goddess Shoolini, the presiding deity of the region.
On June's full moon night, the Ghantal festival is held at Lahaul's Guru Ghantal Monastery.
In the Mandi district, the Saranhuli fair is held in honour of Dev Kamrunag in the Chachiot tehsil. An unusual aspect of the fair is that all the offerings are made in the lake nearthe temple.
And course, given the time of the year and the possibilities it offers, there are various camping, hiking and trekking expeditions.


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Poppy Delevigne carrying Tommy Ton's new utility satchel for Club Monaco, London, February 2012.
How pretty is her double-slit skirt? And I think we all want to get our hands on one of Tommy's bags that he designed in collaboration with Club Monaco. Would you choose the satchel or the backpack?! My pick is the backpack (great for hauling cameras around).
Recreate Poppy's Look (kind of):
Ecote double-slit skirt (hellllloo Coachella!) or Tibi pretty blush coloured silk-chiffon maxi skirt or Mulberry dreamy, swishy tulle maxi-skirt
Givenchy skeleton print tank top
Lot78 Riley leather biker jacket or Acne leather biker jacket


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Owning a new home is not always a smooth sailing because it requires keen measures in the major areas of the house that might lead to extra expenses. Also while moving into a new home, it is wise to consider the fact that home maintenance is a requirement, and it has to be put into consideration through a budget. Maintenance will be part of the new house from pests, rodents, the heating system, paint and other major repairs. Owning a home is like owning something that will require regular checking, for example, a vehicle. It will require maintenance visit to the mechanic lest it breaks down while on an important mission. As the temperature and weather change, so does the maintenance requirements of a new house.
New Home Maintenance Procedure
Rain Gutter/ Roofing Installation
Home ownership will require financial management, labor, and time. It is up for the new owner to check on their status of the roofing system. If a rain gutter is absent or some signs of a leaking roof the homeowner will require assistance from experts. Consult roofing experts before moving in to ensure that the house is covered with proper roofing system. This is to ensure that they inspect the drainage system from the gutter such that there will be no leaks. A new homeowner might not realize and existing weakness but consulting a roofing expert will help.
The rain gutter installer might be made to replace an old gutter with a new one, but he determines what type of a gutter the house needs. Arizona area experience showers regularly so the gutter better be functioning well, or the water will make the walls wet. This can create a breeding site for fungi and mold which cause weakening of the buildings foundation.
Create a budget for house maintenance services
Keeping up with maintenance states in your new house determines how proper the future of the house is. This is likely to reduce future risks and extra costs, for example mowing the backyard will prevent unwanted weeds from extending their roots to the foundation of the house. Ignoring them will make them extend to the foundation, cause cracks and weaknesses that could lead to building collapsing. In creating a budget consider regular maintenance of;
A damaged roof is not a good thing for a house. Every leak in a roof makes the house wet and weak. Consider JBS Roofing as your regular maintenance routine team. This will reduce financial wastage when the roof cannot cover the building anymore.


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Welcome to Blue Plume Studio, an artistic haven featuring
private art lessons, group classes, and special events.
Located in the foothills of Oregon's wine country and the heart of Oregon's agricultural hub,
our treasured barn art studio is nestled on 2.5 acres featuring orchards,
gardens and a waterfall pond.
Come experience the peaceful place to create just a few blocks from downtown Newberg,
Blue Plume Studio and Gallery at Wounded Knee Ranch.
Our Location:
Wounded Knee Ranch,
Home of Blue Plume Studio
24355 NE Highway 240, Newberg, OR 97132
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