text:
Today was the funeral mass for Helen Macedon, Rusty's grandmother. She died at Anne & Russ's home on Tuesday morning with family surrounding her in prayer and comfort. It was a lovely Catholic mass followed by a reception. Elliot was quiet and in good spirits. Joshua did not attend though; he was in day school.
I did get sad during the mass but admittedly not for Helen. The funeral mass brought back my feelings of loss for my own father. I'm at peace with Helen's passing having a chance to see her before her last day, knowing she had lived a full life and was ready to end her suffering with cancer and old age. It's in strong contrast to my father's death. He was not done with life and I had not yet made peace with him in our relationship. I'm talking now to a counselor to help me sort things out in my head and find some peace. I think it's going to be a journey though, not a quick fix. Periodically Rusty will tell me he thinks I seem down or distant or unhappy.
On the bright side, we got the left over reception food including lots of cookies. Maybe I'll go have one now. :-)
Friday, June 26, 2009 | | 0 Comments
We have a code word in our home to signify a major accident and/or needing backup immediately. Tonight, from upstairs while I was finishing the post-dinner cleanup, Rusty shouted "mayday! mayday! Sarah, come quick!" Joshua was getting out the bathtub, was wrapped in his towel and somehow tripped on Rusty's foot then slipped on the wet tiles. His hands where wrapped in his towel so he couldn't catch his fall with his hands. Instead, he landed face down busting his lip and chipping a front tooth. He wailed and cried for a long time (about 5 minutes) but after the Tylenol kicked in and his gum stopped bleeding, he ended the evening in good spirits and high energy- the usual. Tomorrow I'll see if his dentist or doctor can look at his teeth to assess the damage.
In lighter news, Josh started his swim class today. He did very good! Today they practiced putting their heads under water, holding breath, and reaching for toys on a ledge in the water. One girl there was a little scared after her first head dunk so she cried the entire session. She begged, pleaded, screamed for her mommy. The mom stayed in the shaded seating area watching, encouraging her some. The teacher was firm saying she (the girl) needed to stop crying. Several times she told her, stop crying, and continued the lessons. This is a tough-love teacher. She doesn't do songs, warm-up games, super enthusiastic (empty) cheers, nor does she waste time with a child who crying to her mother. After all, mom can't always be there and this is a class on how to swim which can be scary for some but it's necessary to face these fears and conquer them. The teacher finally sent the mother away so the girl didn't have anyone to call for. She kept crying but the intensity went decreased after ten minutes or so. Elliot & I watched from the shaded area. It was entirely too hot and supposed to be hotter through the week. Today Elliot told me he was too hot and cried a bit too. Tomorrow I'll bring a Slurpee or smoothie and some snacks for him.
Monday, June 22, 2009 | | 0 Comments
We found an adorable bunny in our backyard this morning then again this evening. This little critter fit right in my palm (that's how tiny he is) and when he was scared he squeaked, just like a dog's chew-toy. Hmmm, bad analogy. I gave him shelter this morning in our house to keep Merlin from attacking him in the backyard. I released him in the front side yard a few hours later but he came back for some reason. Maybe he's waiting for his mother rabbit to find him or something. If he hangs around here too long I'll take him to a wildlife rehabilitation.
Elliot is making new sounds. For milk he says 'mil' and for cat he says 'may-yow'. The way he says it is sooo cute! He can now tell me if he prefers milk or juice. For juice he sometimes says 'oos' and sometimes just points and whines at the bottles. Here's a quick list of all the words he says when he's in the mood to try talking:
pop-pop (grandpa)
dink (for drink)
night night
osh (for Josh)
'nack (for snack)
nom nom (means I'm eating or I want to eat something yummy)
'og (for dog)
'uck (for duck)
Hi! (he says this clear as a bell)
He's sprouting two canine teeth but those aren't bothering him. He's also over a cold that passed to Rusty. I hope I don't get it too.
Joshua starts swim classes next week. He'll go everyday for two weeks (not weekends) to a private instructor's home. She has an indoor pool. The word is she's a teacher and does swim classes in the summer on the side. I don't care so much about Josh learning to swim per se, I just want him to learn how to not drown. I'm happy if all he does is a doggy paddle.
Finally, some sad family news. My mother's older sister's husband died this evening of a heart aneurysm. It came on suddenly and without warning. They tried surgery but he didn't respond well. Then organs began to fail. He was on life support when his wife and grown children made the decision to take him off. I didn't know him well as I think I met him maybe twice in my life. My mom's sister, Connie, has family nearby to help her through the grief. I'm sad for them even though I wasn't close. Kenny was in his 50s. I'll send a nice scented candle to Connie with a card.
Thursday, June 18, 2009 | | 0 Comments
My new favorite breakfast item is what I call at home Apple Sunrise. It's soooo good! And easy!
1 cup apple juice
1/2 cup old fashioned oats, not instant oatmeal
In a small pan bring apple juice to a low boil, add oats, reduce heat then simmer 3-5 minutes. Cool, garnish with cinnamon or apple sauce, and serve.
The first time I made this for Elliot he gobbled it all down then mooched off of my bowl. The second time, he turned up his nose entirely.
I've been better the last few days. I'm less depressed, less weepy. I'm keeping my appointment to see a counselor on Tuesday. I'm hoping she will help me work out my anger issues with my dad and get to the root of why I was so down last week. I've been taking fish oil twice a day and boosting my B vitamins.
On the topic of diet, I did an experiment on Friday of counting all my calories for the day. I was just curious about how much I consume in an average day. For that day, I took in 2007 calories by the kid's bedtimes. Then added two cookies before my bedtime for 120 calories. In all 2127 calories (give or take). Not bad. That explains my steady weight- not gaining, not losing. Here's what I ate that day:
tea w/ sugar
raisin toast
1½ tbsp peanut butter
2 tsp honey
1 Owens sausage biscuit
½ serving Apple Sunrise
chicken thigh
bottle vitamin water
1½ cup milk w/ 2 tbsp Ovaltine
shot of espresso
small ice-cream
chicken casserole*
iced tea
2 chewy chips ahoy cookies
Chicken Casserole
* 2 skinless, chicken breast halves, cooked
* 1 can mixed veggies or 15 oz. frozen mixed veggies, thawed
* 1/2 cup cooked rice
* 3 ounces sour cream
* 1 (10.5 ounce) can condensed cream of chicken soup
* 1/8 teaspoon celery salt
* 1/8 teaspoon onion powder
* 1/8 teaspoon garlic powder
* salt and pepper to taste
* 1 cup crushed buttery round crackers
* 1/4 cup butter or margarine, melted
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut chicken into bite-size pieces.
3. In a large bowl, stir together sour cream, soup, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice, vegetables and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
4. Bake in preheated oven for 30 to 35 minutes.
Sunday, June 14, 2009 | | 0 Comments
It's only 7pm and I feel wiped. It's been an emotionally wrenching day for me. Funny thing is (that was a pun), I don't have a tangible reason to be sad, yet I cried off and on throughout the day. Silly things brought it on like walking into Elliot's room, grocery shopping, thinking about being depressed, even little frustrations I normally shrug away. I have a doctor's appointment on Wednesday morning to figure out why I keep clearing my throat (I've been doing that for months and it's straining my vocal cords) and while I'm there I'll bring up my new state of depression. It runs in my family in varying degrees. I've been through depression before lasting several weeks, but this was before kids, before impressionable people watch my every move and question everything I do. I can't break down in front of them without a concrete reason, nor can I shrug my cheerful motherly duties like playing and patiently teaching them. I want to avoid medication if possible. I don't trust medication, I don't want to be dependent and I don't want the expense. I've bought some fish oil and brought out some left over prenatal vitamins to boost my diet. I generally don't like talking to just anyone because I don't know what to say. It's not like one event has caused me sadness that I need to talk to someone about. It's just chemicals or neurons that are making me feel less cheery, dull and sometimes weepy. The best thing for me, for now, is to keep busy. And get plenty of sleep.
Sunday, June 07, 2009 | | 1 Comments
Elliot is showing the first signs of actively trying to communicate beyond shrieking and crying. Sometimes he'll say 'dink' for drink, 'nack' for snack, 'cra-cra' for cracker, 'wa-wa' for water, and 'osh' for Josh. Words he's got down are 'mom-ma' and 'da-da'. He's learning a handful of useful phrases like "give it to", "put it", "go to" and so on. So I can say "put the cup on the table" and he'll do just that. Then he'll bring the cup back smiling as if to say, now what? He delights in helping like putting folded diapers in the diaper bin, putting plastic dishes away, cleaning up toy and Tupperware messes, and wiping up with a damp cloth. The last one has to include playing with the cloth as part of the bargain. Giving a hug involves leaning his head in (not using his arms) while giving a kiss is a slimy open mouth experience that only a mother could love.
Friday, June 05, 2009 | | 0 Comments
It's upsetting that the abortion doctor George Tiller was gunned down at his church this weekend. I've given this some thought over the last couple days and think the person who should be to blame for late-term abortions is the customers, not the doctor. It's like being mad at prostitutes who are serving men who want to pay for sex with strangers or being mad at the person who slept with your wife/husband when it's your spouse you should be taking issue with. It makes no sense to shoot a doctor who is trying to serve his customers in a safe, healthy environment. It makes better sense to advocate better adoption services, to speak to young women about choices and consequences, and to have outreach and compassion for mothers who might be faced with a legitimate reason to have a late-term abortion. It saddens me that in an age of advanced education, free access to literature and an age of reason that some Americans still turn to rash violence to make a political point.
Tuesday, June 02, 2009 | | 3 Comments
Blog Archive
- ► 2014 (15)
- ► 2013 (20)
- ► 2012 (41)
- ► 2011 (39)
- ► 2010 (22)
- Today was the funeral mass for Helen Macedon, Rust...
- We have a code word in our home to signify a major...
- We found an adorable bunny in our backyard this m...
- My new favorite breakfast item is what I call at h...
- It's only 7pm and I feel wiped. It's been an emoti...
- Elliot is showing the first signs of actively tryi...
- It's upsetting that the abortion doctor George Til...
- ▼ June (7)
- ► 2008 (160)
- ► 2007 (151)
- ► 2006 (86)


text:
1. Before posting in MAME Help please check the MAME FAQs to see if your question has already been answered there.
2. If MAME FAQs doesn't help then try using the Search function to see if your problem has already been covered in the forums.
3. Finally, if all else fails then feel free to post here in MAME Help. Generally speaking, when posting in MAME Help it is important to add as much information as possible regarding your OS (Operating System - XP, Vista, etc.), your System Specs (Processor, GHz, RAM, etc.), and your version of MAME and where you got it from (eg. MAME32b.109 from MameAddicts Downloads). Narrowing down these variables can often help make it easier for us to help you.
4. 2015 Update:
MESS will NOT be regarded as an integral part of the 'MAME Help' forum here at MAME Addicts. Any MESS-related topics posted in 'MAME Help' will get dumped into the 'Other Emulators' forum instead.MAMEDev wrote:
MESS is now integral part of MAME and will be distributed as such.
Important! Also, please be aware of the few simple Site Rules we have here if you don't want to a) get your topic locked or deleted, or b) get yourself warned or banned.
Thank you,

subset: commoncrawl


text:
Sunset over the Potomac River, Bluff, The Madeira School, McLean, Virginia
Thanks to Jennifer Nichole Wells for this week's inspiring One Word Photo Challenge theme!
Thanks to Jennifer Nichole Wells for this week's inspiring One Word Photo Challenge theme!
Looks like a beautiful morning in a lovely area of the world. Love the suns rays warming up the trees 🙂
Thanks, Kaz. It's a special place and a view I never tire of seeing when I'm on the campus. I took quite a number of shots, not knowing what scene was going to present itself next. I think 45 minutes after arriving on the bluff, this one unfolded. Best convergence of sun, sky, and clouds out of the sunset 😀
Gorgeous! Looks like a painting.
Beautiful image.
Thanks so much, Karen!
Absolutely stunning capture. Love it a lot
Thanks, Raewyn. It was awesome in person!
Stunning, Stacy. Almost looks like the film set of a beautiful uninhabited alien planet.
I love that this image shows the Potomac as a more rural, less urban river. It makes me think back to what it must have looked like to natives before development.
A gorgeous photo, Stacy.
Thanks so much, Laurie. I do love how there are so many "ways" to experience this incredible river. I never tire of seeing it 🙂
Great shot, Stacy. Looks like you are rocking with your Fuji.
Thanks, Robin. I had to return this camera, but just got the XT-1. So far, I'm much more comfortable with the X100T. I think it's the first time in my life I've like the lesser expensive option 🙂
Surely heaven on earth, is it possible nothing bad is going on in the world outside this scene? My eyes might be lulled into a moment of that feeling, so I'll stay a while.
like a scene from a fairy tale!! Beautiful!
This is such a gorgeous gorgeous image. I want to find this place and just be there for hours. Thank you so much for sharing your wonderful art.
Stunning! Love those clouds.
Beautiful Stacy.
Thanks, Cee!
I love how the sun is just peeking through !!
So glad you like it! I had a few other shots where I did not get the starburst effect and the photo just wasn't as much fun. This one was what I was after 🙂
Thanks, Alex. I was pleased with the field of view of the 23mm lens (35 mm equivalent), and of course, the lovely drama supplied by Mother Nature!
Love what you did Stacy. It's stunning!
Thanks, Chris. I stayed till the very last rays of light were gone – it was just too pretty to leave 🙂


text:
Secrets are not supposed to be told, let alone shared publicly. Still, some people are posting their confessions on the app Secret, created by a Silicon Valley startup that recently collected $25 million in funding (to make a total of $35 million so far).
Now that Europe is dealing with the "right to be forgotten," (allowing people to delete unfavorable or incorrect mentions about them from Internet records) users seem to be growing more sensitive to the pitfalls of having their personal history permanently posted online. By contrast, the anonymity promised by apps like Secret — and others targeting this market such as Confide, Whisper and Yik Yak — can feel like a relief.
Here's how Secret works: The app lets users share comments with people located nearby and with friends and friends of friends (through an algorithm that tracks phone and Facebook contacts), without revealing the identity of either the person sending the message or the person receiving it.
When the app was launched in February, critics argued that it would be used for bullying, sexting or sending other inappropriate or hurtful comments. But the creators say that people instead are commenting on a surprising range of issues, including current affairs like Gaza, politics, dating, work — even offering existential confessions and reflections.
"Topics tend to ebb and flow, similar to Twitter," said David Byttow, co-founder of Secret. "Either there's a new trend popping up, or there's a common sentiment shared among communities. It's kind of like Twitter in that we see trends and themes pop up. But, we see a lot of people asking questions that they wouldn't ask anywhere else like, 'What's your title, gender and salary?' or 'How do you know when your relationship is over?' "
Talking about emotions is indeed one of the most widespread uses of the app, which encourages people to express their feelings out loud, without facing any repercussions for what they say.
Posts can go viral based on other people's reactions: If they click the heart button, the message is favored; the more people like it, the better it ranks. The company is also working on functions to help users connect better with each other on a one-to-one basis, like Tinder does, by linking people geographically.
Based on the premise that users self-regulate themselves when talking in social media forums, Secret creators expect them to use the app to set their creativity free.
"There is a surplus of personal thoughts, feelings and questions we have on a moment-by-moment basis, but are afraid or reluctant to share," Byttow says. "Secret gives people a safe, well-lit space to talk about what they really think or feel and for their friends or people in their network to respond."
The cathartic value that some see in Secret is expressed in multiple ways, with posts talking about frustrations, failures and unresolved issues. A common thread is about letdowns and regrets.
It's as if people are willing to say things they wouldn't tell even their best friends. But that could have a downside. Wade Harman, who blogs about social media psychology, thinks apps such as this one might make people less socially oriented and allow them to keep more to themselves by not taking responsibility for their own ideas.
"Identity is everything in social media, especially when you are trying to build a presence online," Harman said. "From a strictly psychological standpoint, without revealing your identity you can't build trust, let alone building a community on social."
Pamela Rutledge, director of the nonprofit Media Psychology Research Center, said people could post hurtful comments on Secret. "There is the risk of bullying and misinformation," she said. "Most bullying, however, is not anonymous because it is about power and reinforcing group affiliation." Also, she noted, the app could always be removed from the phone.
In Rutledge's opinion, the app can offer people healing: "Being able to externalize our feelings of shame, regret, pain and guilt can be psychologically helpful. We are social creatures with an unending interest in other people. Seeing 'private' thoughts and feelings is compelling given our need for social connection and community."
Secret's creators won't say how many users it has, but they said it keeps growing. Byttow said the company is scaling and expanding internationally; Secret is already popular in Russia, the Netherlands and China, where the start-up recently formed a joint venture with a local company.


text:
Thanksgiving Help Line
All Thanksgiving Coverage »
November 22, 2012
You're in a tough spot, my friend. I gather you've already spent the morning dashing around, frantically trying to find someone who can fix that oven. You don't want all that good food to go to waste.
To the extent that you seek guidance from someone who loves cooking but knows close to nothing about repairing kitchen machinery, here are some thoughts:
Social custom places Thanksgiving on a Thursday, yes, but there is no reason why you necessarily have to adhere to that. Move the big meal to Friday, if your guests can adjust to it. Or Saturday, even. Use the extra time to track down a heating coil, or to give up and go for a long walk together. Give yourself a break and go out for Thai food tonight.Read More
Then again, if surrender is not your style, let me share an anecdote. Last year, a freak blizzard hit my Hudson Valley village (and the rest of the New York area) just before Halloween. In preparation for a wintry evening in the middle of autumn, I decided to roast a chicken. I slid a beautiful, herb-slathered bird into the oven, and a few minutes later our house lost power. The music stopped. The lights went out. The chicken was still raw. The oven had clicked off and I wasn't quite sure how to get it going again with a match. (As I said, I'm not so smart when it comes to mechanical stuff.) I was scared of blowing up the house.
We improvised. My wife called up her friend Caomh, who lives a few blocks away. Caomh's house hadn't lost power; her husband, Rick, was out of town on a work assignment. Did she and her brood have any interest in a free dinner of roast chicken and various side dishes? She did indeed. We hauled the cold chicken out of the oven, placed the roasting pan and bags full of vegetables into the back of our station wagon, and drove through the slush to Caomh's house — very slowly and carefully, so that the chicken wouldn't leap out of the pan and start sliding around with the stray basketballs and scooters.
I probably don't have to say this, but it was a spectacular meal. It was spectacular because of the spontaneous expression of neighborhood camaraderie that it represented, which, of course, is something that we've been seeing all over the East Coast this year in the aftermath of Hurricane Sandy.
So my point is this: maybe you can forget that heating coil for now. Maybe there is a different way to celebrate Thanksgiving. Maybe you've got some friends around the corner who wouldn't mind making room for two turkeys, or maybe there is someone down the street who happens to be alone this year, someone young or someone old, someone who's got a working oven but no dinner plans at all. Maybe that person would love to get a call from you, and maybe this evening you'll find yourself thinking of that broken coil and feeling oddly, unexpectedly grateful.
Stuffing Recipes
How long before a cooked turkey starts to cool?
I'm making some of my sides ahead of time with the plan of warming them in the oven tomorrow after I take out the turkey. How long do I have from the time I remove the turkey to get those bad boys warmed before the turkey itself starts to cool? I don't want to serve a cold turkey. Or cold sides. Just cold cranberries. And booze.
November 22, 2012
Ideally, you wouldn't even think about carving the turkey until 20 minutes after it comes out, giving you a nice round 30 minutes of oven time for the sides. Larger birds will stay hot for 30 or even 40 minutes before carving. (Keep the bird loosely covered with foil so it doesn't cool too much while the juices are settling.)
But, we do not live in an ideal world. Often, the rush to the Thanksgiving finish line means that the meal begins when the turkey comes out and there's not much oven time for the sides.Read More
Plan accordingly and use other appliances or the stove top. Don't start with fridge-cold food: Bring the dishes to room temperature an hour before the turkey is done.
Many sides, like mashed potatoes, reheat well in the microwave or slow cooker. A double boiler, or a bowl set over boiling water, works for creamed vegetables. Anything with a crust or caramelized top, however, needs to go in the oven, uncovered, to crisp the top.
How do you politely tell your host that he or she is over- or under-cooking the turkey?
Too many pink birds and too many dry leather meals to remember. ...
November 22, 2012
Unless your host asks you directly what you thought of the turkey, you don't say a word.
If your host doesn't ask, it means she or he doesn't want to know. Or maybe she already knows it in her heart of hearts. But if she doesn't ask, and I mean ask in a genuine, please-tell-the-truth way, she doesn't want to hear it from you. After all, she did just cook the turkey, and cooking a turkey is hard. Maybe she even stayed up late making pie and cleaning up. She is probably tired. Cut her some slack.Read More
Then next year, before Thanksgiving, you might bring it up in a very gentle way ("Are you using the same recipe for the turkey this year?"). Tread lightly here, unless you don't mind not being invited back.
By the way, something to note: the dark meat of some turkeys can look pink even if the turkey has been cooked to a safe temperature (165 degrees). However, if the turkey is red and obviously undercooked in parts and you're fearful for your safety, you can request sticking it back in the oven (maybe under the broiler) for a couple of minutes to finish it off.
I'm thinking of cooking a turkey beer-can style on the grill. Is this a good idea?
I have a very small oven, so I am planning on roasting our turkey on the grill. I'm thinking of cooking it beer-can style, using an oversize beer can (it's a smallish bird). I've done this before with whole chicken with great results. But I'm wondering how turkey will do. Are there other recommendations for the grill? I also thought about spatchcocking or using a V-rack.
November 21, 2012
I took this question to the grilling master Steve Raichlen of barbecuebible.com. Warning: You'll need a big can for beer-can turkey. Here's his answer:
Beer-can turkey rocks — especially if you have a charcoal grill. For the can, I use a Foster's 1-liter "oil can." It's big enough for an 8- to 12-pound turkey.
Depending on your bird, you may need to raise the grill lid. The Weber rotisserie ring for a kettle grill works great for this. Rub the turkey with a barbecue rub (try equal parts salt, pepper, paprika and brown sugar) and smoke it at 325 degrees (2 1/2 hours for a 10-pound bird).
I'm not a big fan of spatchcocking or grilling the bird in pieces. There's something important about the ceremony of presenting and carving a whole bird on Thanksgiving.
I have a 38-pound turkey. Any advice on how to cook it?
My great idea to raise my own turkey this year didn't work out so great. He gained 10 pounds a month and was slaughtered at 5 months, so he weighed 50 pounds. I now have a 38-pound turkey I need to cook for Thanksgiving. He won't fit in my oven, so I was thinking maybe grilling him would work. How do I keep him from drying out, and how long will it take on my gas grill? I swear, he was free-range with a little grain.
November 21, 2012
Rhonda, holy cow! You grew a turkey the size of a giant pumpkin! You better have one of those Weber ranch kettles if you're going to grill him, and I don't think you should. (Unless: Do you have a rotisserie? You could suture some bacon to him and go to.) What I'd do is cut him up and cook him in two pans in the oven, as you might a couple of giant casseroles. Mark Bittman has an ace recipe for that, and your bird wouldn't be dry at all.
Turkey Recipes
November 21, 2012
Updated: 4:15 p.m., Nov. 21, 2012
Many readers wondered about where and how deep to make the cuts in Jacques Pépin's steamed and roasted turkey. Chef Pépin makes the cut at the joint between the drumstick and the thigh, leaving an incision about 1 1/2 inches wide and deep enough to go to but not through the joint. I used a small sharp knife to make a cut of the same width and 1-inch deep, but my cut was at a different point on the bird — where the thigh meets the breast. Both versions produce delicious turkeys; the idea is to pierce the skin so the steam can more easily get to the dark meat, which takes longer to cook.
Here's where I made my incision:
Here's a closer view from the opposite angle:
You must also make an incision of the same size at the joint where each wing to the breast:
More information about Jacques Pépin's steamed turkey recipe can be found here.
Do you have suggestions for Thanksgiving restaurants in Manhattan?
Quality over quantity. Downtown vibe. One to 3 stars from The New York Times, perhaps.
November 20, 2012
The diligent and hardworking people at Eater scoured Open Table today for last-minute Thanksgiving openings. From their list, a few stand out.
ABC Kitchen would be one to jump on, because it's rarely easy to get into and because, while anybody can roast poultry, not everybody can make good side dishes, and Dan Kluger has some kind of special vegetable ESP going on over there.
I'd also be curious to see what Jesse Schenker comes up with over at Recette. One of the four courses you get: roasted sable with chicken dumpling and root vegetables. Will it taste like Thanksgiving? Not sure, but I'll bet it's delicious.
Finally, if you don't particularly care about having a meal that tastes like Norman Rockwell's Thanksgiving, I might investigate Vikas Khanna's squash daal and cranberry turkey tikka at Junoon. Why should pumpkin pie be the only thing on the table to get the benefit of a few spices?
November 20, 2012
Please forgive me, Sam Sifton. I'm going to risk saying something blasphemous here.
If you truly can't stand cooking, or if seasonal exhaustion has already seeped into your bones and the mere thought of roasting a turkey makes you heave a beaten-down sigh, then by all means don't feel obliged to cook.
My answer to you, Clare, is yes. It's O.K. And imagine the relief you'll feel when you decide to give yourself a break.
Thanksgiving is about food, but it's also about family, and if we're being realistic, we'll admit that, in certain instances, a laborious fixation on what's happening in the kitchen can erode one's engagement with what's happening in the living room.Read More
I love to cook, but not so many years ago, after months of colliding deadlines, my wife and I made a decision that felt liberating and load-lightening. We called Keens, the classic chophouse on West 36th Street in Manhattan, and secured a reservation for four.
What a radical concept! We didn't have to do any work before the meal, and we didn't have to do any work after the meal. We just showed up late in the afternoon, slipped into a cozy booth with our two children, chowed down on turkey and crab cakes and glazed carrots and candied yams until we were mute and delirious, then wandered back out to the cold, clear night.
So, technically speaking, the holiday hadn't been celebrated in our house. So what? It was Thanksgiving, we were together and, believe me, we were grateful. Why?
Three words: no dirty dishes.
Is there a good nondairy substitute for butter and sour cream?
I just found out I am attending a kosher Thanksgiving dinner and I was hoping to bake Melissa Clark's apple bundt cake recipe.
November 20, 2012
To answer your question, I called on my favorite vegan chef/baker, Chloe Coscarelli, whose trademark vegan cupcakes won the Food Network's "Cupcake Wars." Ms. Coscarelli said that substituting dairy products in baked goods is easy to do.
She took at look at the bundt cake recipe you want to make and had some simple suggestions. If all you are trying to do is to eliminate the dairy to make it kosher, not vegan, she suggested substituting either vegan margarine for the butter or 1/2 cup canola oil.
For the sour cream, she suggested substituting 3/4 cup canned coconut milk, well mixed before measuring. Even though the recipe already calls for a half lemon, she suggested adding another tablespoon of lemon juice or vinegar for the sour effect.
If you want to go a step further and make this recipe vegan, Ms. Coscarelli said you can eliminate the eggs entirely and add a full cup of well-mixed coconut milk and 2 tablespoons of vinegar. The vinegar and the baking soda and powder already in the recipe will bind, and the cake will still rise without the eggs, she said. "I haven't tried this recipe, but that's the general thought process when I'm trying to veganize something,'' she said.Read More
She also offered a few general rules for making dairy substitutes in a recipe.
If your recipe calls for milk, you can substitute soy, almond or rice milk in the same amount. Instead of butter, Ms. Coscarelli said, she would substitute 1/2 cup of canola oil for 2 sticks of butter, or Earth Balance buttery spread or a vegan margarine when she makes certain baked goods, mashed potatoes or yams. (Well just published her Quick Buttery Biscuit recipe.)
If a recipe calls for 1 cup of sour cream but has other liquids (including eggs), you can substitute 1 cup of coconut milk with a splash of vinegar as long as you reduce the other liquids by about 1/4 cup, so your batter doesn't become runny. If you worry that that would diminish other flavors, then use only 3/4 cup of coconut milk instead, as she did in the bundt cake recipe. "This works great in banana bread and other baked goods calling for sour cream,'' she said. There are also some nondairy sour creams that you can buy at food stores. About.com offers a good summary of the products available.
If your recipe calls for buttermilk, use a combination of nondairy milk mixed with vinegar or lemon juice (1 cup of nondairy milk to 1 tablespoon of vinegar or lemon juice).
If you want to make a favorite baked-goods recipe fully vegan, you also need to get rid of the eggs. This is a little trickier, since eggs act as binders in a recipe and also influence how the rising. You can follow Ms. Coscarelli's advice above or read more about it in this article on egg substitutes for baking.
Sometimes it's just easier to start with a vegan dessert recipe rather than trying to convert a recipe made with dairy and eggs. My all-time favorite vegan Thanksgiving dessert is Ms. Coscarelli's vegan Chocolate Pumpkin Bread Pudding. None of your guests would ever guess it's vegan. This is an incredibly easy recipe, made with bread, canned organic pumpkin, coconut milk and chocolate pieces. Did I mention it's delicious? Ms. Coscarelli uses very cute ramekins to make a nice little portion, but I make it in a big casserole dish. She said the recipe serves 14, but at our house it's more like 4.
For more vegan dessert ideas from Ms. Coscarelli (pumpkin tiramisu, spiced crème brûlée, chocolate layer cake and more), go to her Web site, or take a look at her book, "Chloe's Kitchen."
In the Well Vegetarian Thanksgiving feature, you'll also find three recipes for vegan pies, as well as a vegan pie crust, from the book "Vegan Pie in the Sky" by Isa Chandra Moskowitz and Terry Hope Romero.
Sauces and Condiments Recipes
Is it rude to keep food to the side for yourself and not tell anyone about it, if you are the cook?
I'm an extremely slow eater, especially after I have cooked a large meal. I've tried cooking extra of certain family favorites, but they still are gone before I get a shot at them. Oftentimes, I barely get a plateful of food finished by the time people have finished second and third helpings. I'll admit that I have started getting resentful about not being able to eat my own cooking at Thanksgiving.
November 20, 2012
It can't be rude if no one else knows about it; that's the essence of etiquette. The rudeness would intrude only if you can't restrain yourself from letting the guests in on your suffering. Conspicuous hoarding, muttering under your breath, rolling your eyes and the like would be signs of your (apparently deep) well of resentment. That's rude, but quietly assembling a plate for yourself as you serve the meal is not.
It's true that being a slow eater (I'm one too) is a disadvantage at the table at gatherings like Thanksgiving. But you are the cook, so you have the advantage in the kitchen. Before the meal is served, you can nab the best bit of turkey, the crusty top of the dressing and spoonfuls of mashed potatoes while they're still hot. And you can do it, as the food writer Laurie Colwin wrote, "without a speck of guilt, because you did all the work." (Her favorite part was the roasted turkey neck.)
Like generations of cooks before you, you'll be full by the time the meal is served. And that gives you the edge — extra time to digest before dessert.
What type of knife do you recommend for turkey carving?
I am committed to not hacking our golden brown roasted bird to shreds this year.
November 19, 2012
You want a knife with a long, thin blade if you want to be a show-off and carve at the table. But let's not do that. Instead, show off the bird in all its burnished glory, then take it back to the kitchen to break apart. Using a sharp chef's knife, slice down along the breast bone and around to the thigh, then up again to the back of the breast. Carefully remove the breast and then slice it against the grain, in quarter-inch slices. Repeat on the other side. Proceed to dark meat. Serve the whole thing on a warmed platter, dressed with a little bit of hot stock to warm and moisten the meat.
Sauces and Condiments Recipes
What is the best way to defrost a really frozen turkey?
We received a free turkey once that was in the freezer for months and we had to defrost it in a garbage can full of water for a week and it still wasn't defrosted.
November 19, 2012
Oh my. The image of a turkey submerged in a garbage can of water for a week makes me sad. And I can't help but wonder what the texture of that bird was like, not to mention the bacteria count in the water.
So here is my advice about what to do next time. The trick to quickly defrosting a bird of any kind is to remove whatever is in the center (the neck and giblets) as soon as possible. Begin by thawing the turkey in the refrigerator, in its wrappings, for at least a day. Then take it out and rinse it well, making sure that water runs into the cavities as much as possible.
Try to pull out whatever is in the breast cavity. If it is solidly frozen, you can run warm (not hot) water into it to melt a bit of the ice. Rinse immediately with cold water, and drain.
You may need to return the bird to the refrigerator again (wrap in a large plastic bag) for further thawing before you can clear the center of the bird. Once the neck and giblets are removed, the turkey will thaw very quickly in the refrigerator (or if you are in a hurry, in cold water). Even for a large turkey, the total time for thawing should not take more than a few days at the most.
What are some alternatives to a giant whole turkey for a festive meal for two?
I'd like something besides just the breast of the turkey.
November 17, 2012
Braised turkey thighs are really good. This is a recipe I'm making today, actually — and you can halve it (or even quarter it).
How far ahead can I bake pumpkin pies, and how do I store them?
Will my mother-in-law freak out if they get baked Thursday morning and sit on the counter all day? Refrigerator space will be at a premium.
November 20, 2012
You can bake your pumpkin pies a month in advance and freeze them. Oops — you don't have a month. A week in advance then. Or even two days if refrigerator space is tight. If they are baked Thursday morning, they can sit out on the counter. But since a pumpkin pie has a moist filling, consider a graham cracker or nut crust instead of traditional pastry, as it will be less likely to become soggy. A bit of last-minute oven-warming won't hurt.
Turkey Recipes
November 16, 2012
Mr. Bond, you may know a lot about martinis, seduction, miniature weaponry, expert tailoring and the complexities of international espionage, but when it comes to Thanksgiving you appear to be a clueless piker. This surprises me, Mr. Bond. For so many years I thought you knew everything.
I mean, can a person cook a turkey in a microwave? Is there a way? Perhaps, Mr. Bond, perhaps. But I'm not going to track it down for you. Because while this might be difficult to understand for a man who is always jumping out of airplanes and racing motorcycles through densely packed Bangkok marketplaces while a voluptuous double agent digs her fingernails into his abs, Thanksgiving should be about slowing down.
The point is not to cook the turkey (or the rest of the meal, for that matter) quickly. The point is to cook it well. Steam it, roast it, smoke it, deep-fry it. Choose whichever method appeals to you, Mr. Bond, but please, try to take your time. Pour a glass of wine. Baste the skin of the bird with some melted butter. Deep breaths, Mr. Bond. Pretend you're cooking that turkey for the queen — or for Ursula Andress, if necessary. Whatever works.
We've always thought of you as such a model of sophistication. You don't want a bloody turkey to change that now, do you?
November 15, 2012
The traditional Thanksgiving soundtrack is wind against the windows, the laughter of children and friends, the roar of a fire in its hearth. Which is to say: I generally don't play music during the meal. I play it in the kitchen when I'm cooking and all through the house after the meal, when we're cleaning up: dub and reggae and roots rock and country, loop unto loop with pauses for rap, with pauses for metal. But not during the meal. I think music distracts, or can distract, from your attention to Thanksgiving. This isn't a restaurant meal, after all. It's about conversation, not concerts.
But then I live in Brooklyn. You live in Brazil, one of the most musical nations on the planet. What to do there? Simple: Listen to Larry Rohter, a great Times correspondent who counts as one of the world's most experienced South American hands. He was based in Brazil for years. And here's his playlist.
November 20, 2012
When I first read Jacques Pépin's steamed turkey recipe, I envisioned I'd need a gargantuan pot. But when I tested the recipe, the 17-pound turkey I used fit very well in my 20-quart enameled canning pot — with room to spare. You really don't need to spend a lot of money on a pot — you can find one for about $20. And you may find just the thing at your hardware store.
You can also steam a turkey in a covered roaster, meaning a roasting pan that comes with a tightly fitting lid. The problem with covered roasters is that they tend to be deep, and even when the pan is uncovered a turkey will tend to stew in it instead of roast. If you can find a shallow roaster with a high domed lid to fit over the turkey, that would be ideal, though you may need to adjust the amount of water you use. There should be a little water covering the bottom of the pan at all times or the turkey will stick and burn.
You may be tempted to steam by using foil over a roasting pan, but if you try this, use caution. If you tuck the foil inside the pan there won't be a tight seal and the steam will escape. If you have the foil on the outside of the pan, condensation may drip down the outside of the pan. If your pan happens to have a lip, you could try crimping the edge to make a tight seal, but if you do, be careful that the pan doesn't run dry.
Sides Recipes
November 15, 2012
The ultimate pumpkin pie doesn't come from canned purée, nor does it contain any pumpkin. In this video, I show how to make pumpkin pie — from roasted butternut squash. The flavor is richer, sweeter and fresher than the canned purée, and worth every extra minute it takes to make it.
Here's the recipe for brandied pumpkin pie. And here's more information about choosing the best winter squash to make pumpkin pie, and a video on pie crust basics.
November 20, 2012
The commonly cited statistic is that the average American will consume more than 4,500 calories on Thanksgiving Day alone. That's according to the Calorie Control Council, which represents the people who bring you diet foods. After thinking about how much 4,500 calories really is, I was skeptical of the claim. I decided to create a gluttonous Thanksgiving feast of traditional foods and count the calories along the way (with the help of several online calorie counters). Here's what I found.
Let's start piling our plate with a generous 6-ounce serving of turkey, with the skin of course. Since dark meat has more calories, we'll go with 4 ounces of dark meat (206 calories) and 2 ounces of white meat (93 calories). Did I mention we're eating the crispy skin? Don't forget the stuffing. I picked a not-so-healthy sausage stuffing (310 calories). Since it's a holiday, let's throw caution to the wind and eat lots of starchy, buttery foods. A dinner roll with butter (310 calories) plus two kinds of potatoes – a big serving of mashed sweet-potato casserole made with butter, brown sugar and topped with marshmallows (divide your casserole dish into 8 servings and it will be 300 calories each) plus a half-cup of mashed potatoes with butter and gravy (140 calories).
You're not getting full are you? Let's add 2/3 cup green bean casserole (110 calories), a dollop of cranberry sauce (about 15 calories), and roasted brussels sprouts because our mother made us eat them (83 calories). And since we don't want to hurt anybody's feelings, we'll take one slice each of pumpkin pie (316 calories) and pecan pie (503 calories) with generous dollops of homemade whipped cream on each slice (100 calories).Read More
O.K., now I feel sick. How much have I eaten? The grand total is: 2,486 calories.
The point is I had to work pretty hard to finding enough servings of fat-laden, sugary foods to get to about 2,500 calories. Throw in a few glasses of wine, breakfast and some snacks and it's certainly possible to binge your way to 4,500 calories on Thanksgiving Day, but I'm not convinced it's as common as the diet food companies would like us to believe.
For one thing most people would have a hard time eating that much. After about 1,500 calories in one sitting, the gut releases a hormone that causes nausea. Average stomach capacity is about 8 cups, although it can range from 4 to 12.
The average meal takes 1 to 3 hours to leave the stomach. But a large meal can take 8 to 12 hours, depending on the quantity and fat content. Eating too much can lead to indigestion (painful) and flatulence (you probably won't be invited back). Another reason to pace yourself and avoid a gluttonous binge is that big meals can raise the risk for heart attack, blood clots and gallbladder problems and make you a dangerous, drowsy driver on the way home. Bon Appetit!
November 22, 2012
Here's how you begin. For more videos with start-to-finish instructions on roasting the bird, go to Diner's Journal »
How can I get my house ready in a hurry?
I'm having a dozen of my in-laws to dinner on Thursday. Cooking, baking, and beverages are under control, but not my house. How about some tips about getting the house ready? Anything from cleaning to setting a festive table.
November 24, 2011
The easiest solution, if your house would not pass a white-glove test, is to designate one room off-limits, pile all the mess into it and close the door. Hang a "do not disturb" sign on it.
In fact, if you really want to impress the in-laws, remove all of your coats from the hall closet and throw them into that room, too, leaving the hangers in the hall for your guests' coats. The one room you will have to deal with will be the bathroom. Providing fresh towels and ample toilet paper, hiding personal items like toothbrushes and combs, and displaying a small vase with fresh flowers will be all you need to do, provided you have wiped down the fixtures.
In bedrooms open to view, make sure the beds are made, and there's no stuff on the floor (except under the bed). Think of your home as a hotel for the day. Here's something else to consider while preparing for dinner: setting the table.
What if my turkey is frozen solid?
I forgot to pull the 12-pound turkey out of the freezer until this morning. What is the fastest way to defrost the turkey? (Full name withheld to protect the shamed.)
November 22, 2012
You can cook a completely frozen, rock-hard turkey. It just takes longer, about 50 percent longer than a thawed bird of that size.
If it's not stuffed, remember to try to get the giblets package out before you start, and if you can't, keep trying as the bird's interior begins to thaw. You can thaw a turkey relatively quickly in cold tap water, but it will still take six hours or longer for a big one.
November 22, 2011
Well, you could, but the textures would be bad - the breast would be mealy by the time the thighs were cooked - and you'd need to deep-fry it to crisp the skin. So my answer would be no.
But you could sous-vide the legs and the breast separately. My inclination would be to sous-vide the legs at 150 degrees for 24 to 36 hours, then drop the breast in for 2 hours. I'd then remove the turkey from the bag and broil the turkey to crisp the skin. In a quick text from my friend Grant Achatz, chef and co-owner of Alinea, who made one of the first "how to sous-vide a turkey" videos, if not the first, he suggested cooking the legs at 175 degrees for five hours for falling-off-the-bone tender, almost like a confit. That in itself would be worth doing, but not on Thanksgiving, in my opinion, when part of the pleasure of the day is a home filled with the smells of roasting turkey and seeing the whole cooked bird.
Stuffing Recipes
Answer #1
November 21, 2012
I love brining. I brine pork chops for an hour or two before I grill. I brine chickens. And as unwieldy as it is, I brine turkeys if I have the time. Once you brine protein, you get a kind of immunity from dryness and overcooking. Through the magic process of osmosis, the salted water gets into the cells of the turkey. Then, through some other science-y process I understand even less, the cells change structure and, with heat, keep the water inside. That keeps things moist.
A good rule is to brine a hour per pound. So a 14-pound turkey needs a brine overnight. And because that water is going into the cells, make sure it tastes like something more than salt. I like to mix in some sugar and add a lot of herbs and peppercorns.
If you have a big turkey and not much refrigerator space, use a cooler lined with two plastic garbage sacks. You fill the sacks with turkey and brine, seal it up and dump ice all over it. If you are above the Mason-Dixon line, keep it on the back porch where it's nice and cool. Replenish the ice as needed.Read More
Answer #2
November 15, 2012
Lots of cooks swear by brining because it does give you moister, more tender meat. Salt gets absorbed by the muscle tissue, loosens up the fiber proteins, and helps them retain water as they coagulate during the cooking.
I don't brine because I feel that the collateral damage it does outweighs its advantages. Brining makes it harder to get a crisp skin (the skin retains water too), leaves the cooking juices too salty to use for sauce or gravy, and gives the breast meat the texture of deli turkey breast rather than roasted turkey breast, bouncy like a brine-cured ham. Not what I'm looking for on Thanksgiving.
So I skip the brine (which takes days to penetrate a big bird) and monitor the breast temperature so that it doesn't get above 150 degrees. Then it's juicy with turkey juices, not tap water and salt. (I wrote a Curious Cook column on this subject a few years ago - you can read it here.)
Is it inappropriate to watch football while eating Thanksgiving dinner with my family?
When must we turn off the TV? Halftime?
November 20, 2012
I fully expect to be deported to Liechtenstein soon after saying this, but I don't really think it's appropriate to watch football on Thanksgiving.
I don't think it's appropriate to watch a football game before, during or after the meal. ("During" is especially wrong. You need to be present for this precious gathering of loved ones, and you need to stay on high alert so that Uncle Kenny doesn't hog the gravy again.)
In fact, I'm not sure it's a good idea to watch television at all.
I'm guessing there is a grand total of, oh, about 368 fellow Americans who agree with me on this point, and I'm also guessing that they're gradually dying off, like Shakers and fans of the Spin Doctors.
But I'm not (entirely) kidding. I think it's totally unpleasant to be overeating and bickering with relatives while you're being subjected to a shrill, woof-woofing soundtrack of fumbles, penalty calls and beer commercials. It's better to avoid the game altogether so that everyone can focus on overeating and bickering in peace.Read More
And then there's the digestion question. Most people seem to switch on the game a few minutes after having wolfed down their fifth slice of pie, but if you do that, there's the cognitive dissonance of watching professional athletes and cheerleaders vigorously moving their bodies while your own body lies on the couch in a state of postprandial lethargy and bloat.
Go for a walk, Mr. Chu! Gather the family together for a spirited game of shuffleboard! And then when you all return to the house, you can reach back into the fridge, find what's left of the pie, and start eating all over again. Because while, no, I'm not a big football fan, I believe wholeheartedly in gluttony. It's the American way.
(P.S. Reading the newspaper is totally fine.)
November 18, 2011
Brining 101: The point of brining is to infuse the turkey with salt and water. This increases the succulence and juiciness of turkey meat, which tends to be dry. While the turkey is roasting, some salt water, mixed with the turkey's fat and juices, drips into the bottom of the pan. These "drippings" dry out and cook in the oven's heat. Most cooks find these drippings, even when deglazed with stock, inedibly salty.
Some people say that you can use the drippings of a brined bird for gravy so long as your stock is unsalted. In the absence of unsalted stock, another solution is to discard the drippings and use only the fat for gravy, cooking flour in the fat until golden and then thinning out this roux with homemade stock. It will have some fresh-roasted-turkey flavor, but not too much salt.
However, do not expect this method to produce the rich, meaty, dark-brown gravy that is preferred at some tables: a fat-flour-stock gravy will always be lighter in color and flavor.
Dry-brined and kosher turkeys usually make perfectly fine gravy. However, it is prudent to taste the drippings before beginning. If they taste too salty, use them only sparingly.
Is it safe to cook a Reagan-era frozen turkey?
I found a Butterball in my father-in-law's freezer last week. It's still in the original packaging, never opened. I don't see a date on it but it was wrapped in a newspaper from when Reagan was president. Do you think it's safe to thaw and cook this thing?
November 17, 2011
Although we admire your thrifty spirit, do not cook this turkey. It may appear unchanged since the Reagan administration, but there is no way of knowing how many power failures it has endured. If that bird was ever thawed long enough for bacteria to grow, there is a good chance that those bacteria became dormant, but did not die, when it was refrozen.
Even the most consistent residential refrigerator does not keep food cold enough to prevent some degradation of flesh over time. Theoretically, a turkey kept at 60 degrees below zero or colder, the way tuna and salmon are superfrozen for sushi, could be safely cooked after 20 years. But the director of the Butterball Turkey-Talk Line, Mary Clingman, instructs her team that two years in the freezer is the maximum.
November 21, 2012
Highly unlikely. But, both the Agriculture Department and the Centers for Disease Control and Prevention recommend cooking stuffing separately from the turkey. The concern is that cold or frozen stuffing, sometimes sold already stuffed into packaged birds, won't reach a high enough temperature to be eaten safely.
But according to Mary Clingman, a turkey expert and director of the Butterball Turkey Talk-Line, so long as the stuffing is hot when it goes into the turkey, and then removed within two hours after cooking, the company's microbiologists stand by stuffing inside the cavity. In fact, because hot stuffing raises the temperature of the bird and speeds the cooking, it can produce a slightly juicier turkey.
Additionally, she said, stuffing the bird provides a reliable and convenient spot to test for overall doneness. "Right in the center of the bird, when the stuffing hits 165 degrees, that turkey is done," she said. (Apparently, many callers are mystified when directed to locations like "the thickest part of the thigh.")Read More
Mrs. Clingman herself is a lifelong stuffer, citing the incomparable flavor of stuffing bathed in the juice and fat of a roasting turkey. (But Butterball's research shows that the anti-stuffing message is getting through: the percentage of cooks who stuff has dropped steeply, from more than 60 percent in 1990 to less than 40 percent today.)
In Mrs. Clingman's house, all the ingredients are cut up the night before (benefit: this is a good way to dry out the bread that will be used) and cooked first thing Thanksgiving morning. Any stuffing that doesn't fit is baked in a casserole; then she mixes both stuffings together before dinner is served. "It helps keep the fighting down," she said.
Video All Thanksgiving Videos »
Candied Sweet Potatoes
Melissa Clark shows how to make candied sweet potatoes using maple syrup. View recipe »
The Thanksgiving-erator
Start building a menu with this interactive feature.
What's the main course?
Illustration by SARAH WILLIAMSON


text:
Prisoners released their first EP album "THIS IS ALL OF THE TIME" on April 7. They played to a pumped audience that filled the Biltmore. It was a great set with some decent pictures to show.
I strongly suggest you go out and download their album here. I'm really digging some of the tracks on this EP and I hope to hear more from this band sooner than later.
Anyways, here's some of the photos from that night. Enjoy!


text:
Governors have until today to nominate "opportunity zones" that are intended to bring investment capital and jobs to low-income communities in their states. The GOP tax bill established rules for the zones, which allow businesses and individuals to defer tax payments on capital gains by rolling their profits into "opportunity funds" that invest in designated communities. The longer the investment period, the larger the reduction for the eventual tax rate.
Governors can nominate up to a quarter of the census tracts in their states with poverty rates of at least 20 percent and median family incomes less than 80 percent of the region's median income. The Economic Innovation Group, a centrist policy shop that played a role in creating the new program, expects about half the states to submit their nominations Wednesday, with the rest requesting 30-day extensions. The Treasury Department will have the final say on the designations, certifying the zones later this year.
It's not a small program, estimated to cost the federal government $7.7 billion in lost revenues over the next five years and $1.6 billion over a decade once the deferred taxes are finally paid at lower rates, according to data from the Joint Committee on Taxation cited in The Wall Street Journal.
Supporters of the program say it will help bring investment money to economically challenged parts of the country. Former Rep. Pat Tiberi, who helped write the provision as a congressman from Ohio, said, "It's about people putting their private dollars into communities." The Economic Innovation Group says there is about $6 trillion in unrealized capital gains available in U.S households and corporations, and that if just a fraction of that money finds its way into the program, the zones could become "the largest federal community development initiative in memory."
But skeptics warn that similar programs have shown mixed results at best, with much of the investment money going into gentrifying neighborhoods or projects that were already underway. Timothy Weaver, a professor of urban studies at SUNY Albany, told NPR's Marketplace on Wednesday that similar programs over the last 40 years have created few jobs and done little to help poor residents in the zones. Real estate developers, on the other hand, have profited handsomely.
The Journal points out that the rules can be gamed by savvy investors: "Some places with many students or few residents can end up being defined as low income. Much of Boston's financial district sits in an eligible area as do nine Ritz-Carlton hotels across the country."


text:
Thursday, October 26, 2006
Old Lady CarjackingPosted by Bonnie S. Calhoun at 1:52 AM
This is a true account as recorded in the Police Log ofSarasota, Florida...
An elderly Florida lady did her shopping and, upon returning to her car, found four males in the act of leaving with her vehicle.
She dropped her shopping bags and drew her handgun, proceedingto scream at the top of her voice, "I have a gun, and I know how to use it! Get out of the car!"
The four men didn't wait for a second invitation. They got out and ran like mad.
The lady, somewhat shaken, then proceeded to load her shopping bags into the back of the car and got into the driver's seat. She was so shaken that she could not get her key into the ignition. She tried and tried, and then it dawned on her why...
For the same reason she did not understand why there was a football, a Frisbee and two 12 packs of beer in the front seat!
A few minutes later, she found her own car parked four or five spaces farther down.
She loaded her bags into the car and drove to the police stationto report her mistake. The sergeant to whom she told the story couldn't stop laughing. He pointed to the other end of the counter, where four pale men were reporting a car jacking by a mad, elderly woman described as white, less than five feet tall, glasses, curly white hair, and carrying a large handgun.
No charges were filed. If you're going to have a Senior Moment, make it a memorable one!
2 Comments:
- Anonymous said...2:58 PMOh, Bonnie! I'm still laughing that one off. I know there's a novel in that story somewhere. Maybe one of us can find it.
- batgirl said...5:10 PMOh man, that's funny. That'll be me someday. I just know it. At 35, I'm already forgetting appointments, losing keys (when I'm not locking them in the mini-van), and forgetting where exactly I'm driving to. I keep telling myself it's because my brain's busy trying to write novels...


text:
Buying a home is a complex problem requiring you to ask numerous questions about your lifestyle. What is a good location? What neighborhood best suits you? What is your budget? What are your basic needs? What kind of home do you envision yourself in? A new sleek and modern home in a trendy neighborhood? Or a simpler house in a small neighborhood? And lastly, how much work do you want to put into your home?
Some individuals crave a new project and wouldn't consider a new build because of this, others can't be bothered by the hassle and prefer and would prefer a newer home. Below are some of the advantages and disadvantages of each.
Move-In-Ready Home: Advantages
Ease of Transition: A newly finished or move-in-ready home is easy and you can get down to the fun tasks like painting and decorating immediately.
Technology: In a newer home there typically will be newer technology already in place. This may be items such as built in speakers, newer appliances, etc.
Efficiency: Not only is there new technology, the house itself will most likely be more efficient with better insulation, glazing, and heating methods. It is difficult to make older homes as efficient as newer ones.
Move-In-Ready Home: Disadvantages
Expense: While there are many positive features of a new home they commonly are more expensive as you are paying a premium for someone else's work. When you do the work on a fixer-upper you pocket the profit.
Decision Making: When you buy a newer home, often design decisions will have been made for you. With a new home you may have to sacrifice some stylistic autonomy.
Quality: When you don't oversee the build it could mean it is not done to your expectations. Before you purchase a new home ensure you have an inspection done.
Home-That-Requires-Work: Advantages
Less expensive: The most obvious benefit is price. A home that requires work will typically be less expensive than a newer home in great condition.
Value Added: By putting in work to fix up an older home you can increase the value of the home. This means if you turn around and sell the home you could stand to make a profit in the right market.
Your Dream Home: When you fix up a home you can create the home of your dreams. You will have the decision power when it comes to everything as decisions are entirely yours.
Home-That-Requires-Work: Disadvantages
Effort: Whether you physically do the work yourself or hire a contractor, someone will need to get their hands dirty. Ensure you are ready for your undertaking before you pay a down payment on a house that requires substantial work.
Time: Do you need to move into your home right away? With a home that requires work it may be weeks or months before the home is livable. It may take even more time before your house feels like your home. Even small upgrades take time. Be certain you are okay with this before choosing a fixer-upper.
Hidden Costs: You have budgeted for the full renovation only to find out there are numerous unforeseen costs involved. Build yourself a buffer or set aside some funds in case there are costs you had not anticipated.


text:
PMB VAIO Edition plug-in (Click to Disc) Upgrade Program version 3.2.00.16060 (Windows 7 64bit)
About this download
This program will update PMB VAIO Edition plug-in (Click to Disc) to version 1.2.00.15250 and will resolve the following symptoms. The following features are included as well:
- Addtion of two languages, Portuguese-Brazil and Polish.
- Improved User Interface
- Application burns all movie even if users set to disable.
- Users unable create Blu-ray Disc when users import 24Mbps AVCHD movie and 16Mbps AVCHD movie.
- Black frames appear between chapters when users create Blu-ray Disc by using Super Resolution Function.
- Application crashes when users import contents from VAIO Movie Story
- Application sometimes fails to append to BD-R Media.
Available Downloads:
PMB VAIO Edition plug-in (Click to Disc) Update Program version 2.2.00.15250
File name: EP0000223446.exe
File size: 166 MB (175,063,040 bytes)
File Info
File Name
- To install PMB VAIO Edition plug-in (Click to Disc) Upgrade Program version 3.2
File Version
- 3.2
File Size
Release Date
- 2010-05-05
System Requirements
- Windows 7 64bit
1. Download the file to a temporary or download directory (Please note this directory for reference later).
2. Go to the directory where the file was downloaded and double-click EP0000223446.exe.
3. Follow the instructions displayed in the installation wizard.
4. After installation is completed, please restart the computer
To check if installation is successful:
1. Go to C\ProgramFiles\Sony\VAIO Creations\Click to Disc\
2. Version.txt 3.2.00.16060


text:
Justin Bieber has a new foe — and surprise, it's a paparazzo.
Photographer Aja Oxman is suing Bieber and his bodyguard Dwayne Patterson for beating him and destroying his camera, Billboard reported Wednesday.
The lawsuit, filed Tuesday in Los Angeles, seeks damages for assault and battery, intentional infliction of emotional distress and negligence.
According to the lawsuit, Oxman said he photographed Bieber cliff jumping in Kauai last November, prompting Bieber to order Patterson to "go get his memory card and do whatever you have to do to get that card." That reportedly resulted in the bodyguard lifting Oxman in a choke hold and slamming him onto a car hood. While Bieber never physically touched Oxman, the lawsuit says he "enjoyed the beating," TMZ reports.
The lawsuit also alleges that Bieber participated in the destruction of the camera.
Patterson was arrested and convicted of charges related to this event, Billboard reports.
Bieber's reps have reportedly declined to comment.
In May, Patterson faced a similar lawsuit by photographer Michael Munoz, who said the bodyguard chased, kicked and punched him and forcibly tried to take the memory card after Munoz photographed Bieber leaving a Miami Beach nightclub.
Ann Tatko-Peterson provides celebrity commentary for the Bay Area News Group. Follow her at twitter.com/atatkopeterson.


text:
My battle
with cancer was one that defined the person I am today and
from firsthand experience I know what it's like to struggle
with self esteem issues and embarrassment over scarring.
As a 10 year melanoma survivor, I want to change how
people view scarring and increase awareness about skin cancer.
The mission of Surviving Skin is to educate
and inform young men and women about the dangers of sun
exposure and to raise awareness in general about this ever
increasing problem.


text:
Natural stone, glass, quartz, porcelain, and composites for the next generation of movers and shakers.
Surfaces USA is one of Southern California's largest natural stone, glass, quartz, porcelain, metal, and composite tile companies. Choose your kitchen or bath style from our rich selection of exclusive natural stone and glass collections, unique granite and marble countertops, mosaics, ceramic & porcelain tiles, marble, and onyx. We have five locations with over 3 million square feet of inventory.
Design Services
Our experienced staff and designers will help you build or remodel your dream house, room by room. Choose your kitchen or bath style from our rich selection of exclusive natural stone and glass collections, unique granite countertops, mosaics, ceramic and porcelain tiles, marble and onyx. We are an Exclusive Distributor for select product lines like Crystaline Stone, Urth Glass and more. Unique designs are part of what makes Surfaces USA special. We combine textures and colors and unusual sizes to create an overall dramatic visual Our slab yard is stocked with a variety of colors and textures.Unlike most tile and stone companies, Surfaces USA is a direct importer and wholesaler. We buy direct from manufacturers and pass that savings on to you. Have something you like? Bring it in and we can find it for less. Let Surfaces USA be your guide in your next project!
Our licensed and bonded crew of Tile & Stone Installers are ready to help you transform your home or business. We take pride in providing the highest quality tile and stone installation services in Oxnard. All of our installation services are backed by the Surfaces USA name with over 20 years of doing business. We guarantee all of our work so you can rest assured that you will get a flawless installation every time. Every installation is overseen by a dedicated project manager who ensures that every detail of your installation is perfect.
We have been so very impressed with Cherish Fox-Dickenson and Mike Contois at Surfaces, USA. It was the first and only countertop/tile company that we entered and it was the only one that we contracted out to for our kitchen/laundry room countertops, floor tiles, backsplash subway tiles, bathroom floor tiles, shower tiles, and shower floor tiles. Cherish took an extraordinary amount of time to give us her detailed assessment of the type of design that would match our needs. She has such an amazing eye for design. We were so impressed by the outcome of the ultimate design, style, detailed workmanship, and incredible cost savings.
OK, so I haven't bought the tile yet, but I just want to give a shout out to Ivan, the Sales Rep. He took time with me, taught me about floor tile and design, countertop materials. He wandered around the store with me and my floor samples. He remembered my name and my ideas when I came in for a second visit. He's great. A kitchen renovation can feel so overwhelming. I walked in fearing that I was going to spend a ton of money and end up with something that I didn't like. After two 20 minute meetings with Ivan, I am certain that I have something that I will love.
I visited Surfaces USA Oxnard, CA for materials for a kitchen, hall, and bathroom floor, and granite for a kitchen remodel. My experience was excellent from start to finish. The products are excellent quality, the staff was very knowledgeable and helpful, and I was provided hours of personal assistance. The showroom manager, Danette McSween. and the supervising project manager, Buck. personally visited my home to measure, assess, and discuss all that my project would need for a successful outcome. I utilized Surfaces' installers/contractors, Carlos and Mario, and their work was flawless. They arrived on time, finished the project without interruption, answered any questions or concerns I had during the job, and I were polite and knowledgeable. I was extremely satisfied with the entire experience. I would recommend Surfaces USA Oxnard to anyone who wishes an all-around great experience for their project.


text:
Content Count33
Last visited
About PotsbyChar
Advanced Member
- Birthday 09/08/1943
Profile Information
commerce texas
I am a retired paralegal currently studying for my BFA in ceramics at Texas A&M University in Commerce, Texas.
What's the best potters wheel on a budget?
PotsbyChar replied to Nightshade's topic in Equipment Use and RepairI bought my Clay Boss 2 years ago and it has been in daily use ever since. It has never given me a moment of trouble. Runs quiet, handles 100 lbs of clay...providing I could lift that much lol. I bought mine because it was low priced, but now that I have owned one for 2 years...even when I can afford the more expensive wheels I would still buy the Clay Boss. The control is so much better on it than on the Brents we have at the University. I honestly can't say enough good things about my wheel...
crowdfunding opportunities
PotsbyChar posted a topic in Business, Marketing, and AccountingThe internet is a phenomenal resource for those who know how to use it. I don't claim to be one of those but I have stumbled across some really awesome ideas for funding art projects recently. Kickstarter.com is one such site which allows artists to post their projects in need of funding. I am trying it out and will let you know how successful it will be. Indiegogo is another fundraising site to check out. It is a generalized site though and not just for artists or creative people. You can check out the projects which I have posted to these sites by going to the fundraising page on my website
Seattle, Friday March 30, NCECA Connections
PotsbyChar replied to Chris Campbell's topic in Ceramic Events of InterestLooking forward to seeing everyone there....can't hardly wait...counting the minutes now....
PotsbyChar replied to buckeye's topic in Studio Operations and Making WorkHi Buckeye, my name is Charlotte and I am 68 years young. I began my journey with clay a year and a half ago when I took a ceramics class at Texas A&M University-Commerce as part of my curriculum for my BFA. Midway through the class I was so in love with clay that I switched my major focus from painting to ceramics and I have not looked back since. I am very fortunate to be studying under renowned ceramist, Barbara Frey. I love throwing on the wheel, hand-building and sculpting in clay. I have been fortunate to be able to attend the last 2 NCECA conferences and am looking forward to attend
Tooling Leather Hard Clay
PotsbyChar replied to PotsbyChar's topic in Studio Operations and Making WorkYes I am quite a fan of Marilyn Levine. Her work is truly amazing. However, I have not seen any evidence of actual tooling on the clay in her work. Her leather pieces are mostly of soft leather products. What I am wondering about is whether anyone has done or is doing tooling of the kind you find on hard leather such as belts, wallets, handbags, and saddles. I used to do tooling years ago and am thinking about digging out my old leather working tools and experimenting on clay. Thanks for the tip about the saran wrap. I can see where that might be very helpful. I will let everyone know how this
Tooling Leather Hard Clay
PotsbyChar posted a topic in Studio Operations and Making WorkI am relatively new to clay having started my journey with Ceramics in the Spring of 2010. I have notice that there is a great similarity between what is termed "leather hard" clay and actual tooling leather. I was wondering if anyone has ever tried to tool clay the way that leather is tooled?
Thanks so very much John that was very informative. I now know a lot more about what I am trying to achieve here. For the time being I will be using a commercial glaze but will be looking into mixing my own someday. Thank you again. Charlotte
Just unloaded the kiln and the pieces came out beautiful. They are a very soft cream color. All of the discoloration present in the greenware as is dried has disappeared. I have started glazing some of the pieces that they are taking the glaze very nicely. Now to see how they turn out after the glaze firing....still keeping my fingers crossed. However, I am very pleased with this clay. It throws extremely well and handbuilds just as well.
I understand what you are saying Chris. With that in mind do you have a clear cone 05 glaze recipe? I would really appreciate one if you do. Thank you so much Charlotte
Well lots of people have looked at this thread but none have answered so I am assuming there are no "good recipes for food safe o5 clear glaze" out there to be had. I thank you all for reading my requests. Charlotte
Food Safe Cone 05 Glaze Recipe
PotsbyChar posted a topic in Clay and Glaze ChemistryI am working with a cone 05 clay body this summer and now I am looking for a good recipe for a food safe, cone 05 clear glaze. If anyone has one they would be willing to share I would be very appreciative. Thank you all in advance. Charlotte
Thanks so much for the replies. I will be firing some pieces this coming weekend so will let you all know how they come out. I am so pleased with everything else about this clay. I really hope this discoloration is just temporary for the bone dry stage and will disappear in the firing. This clay has worked excellently for carving and piercing also. In fact it has performed well in all the forming techniques which I have tried. I am anxious to see how it performs in the kiln.
Yellowing Of Clay As It Dries
PotsbyChar posted a topic in Clay and Glaze Chemistryrecently I made up a batch of low fire clay using a recipe from John Britt. WHITE VITREOUS Body Cone 05 12.00 Tile #6 Clay 20.00 EPK Kaolin 26.00 C and C Ball Clay 10.00 Nepheline Syenite. 28.00 Ferro 3124 2.00 Gerstley Borate 2.00 Bentonite I did not have enough tile 6 clay to make 12% so I substituted EPK Kaolin to make up the difference. I absolutely love this clay body for handbuilding and throwing. So far it has done everything I have asked of it. There is only one small problem. The clay starts out a kind of pearl grey in the wet form but as it dr
Low Fire Aventurine Glaze
PotsbyChar replied to PotsbyChar's topic in Clay and Glaze ChemistryThank you so much Marcia...will give this a try.


text:
Romantic barn wedding venue West Midlands
Book with Confidence Find out more
Be inspired
Take the first step on the journey to your dream day - come and visit us for a show round with one of the team. And, if you have a special date in mind for your big day, you can see all our available wedding dates online instantly.
Visit us
Download brochure
If you'd like to talk in more detail about weddings at Curradine Barns - call our wedding office on 01905 670039 and speak with one of our wedding specialists.
Curradine Barns is a romantic barn wedding venue in the West Midlands, with modern on-site accommodation available for the newlyweds and their loved ones. The 18th-century rural barns are in the picturesque village of Shrawley and surrounded by idyllic Worcestershire countryside.
© 2020 Curradine Church Lane, Shrawley, Worcestershire WR6 6TS


text:
Develop Awards
Wednesday's Develop Awards to break event attendance record
This year's Develop Awards will set a new attendance record for the event, according to a press release sent out by organisers this morning.
Develop Awards headlines
LittleBigPlanet scoops Develop Awards
Media Molecule and LittleBigPlanet won five Develop awards in Brighton last night, while "Big" Phil Harrison took the Development Legend gong.Codemasters won the new Grand Prix award.Get the full list after the break.
Rockstar big winner at Develop Awards 08
There's a reason the VG247 wasn't updated last night: we were eating beef and talking crap with PR people at the Metropole in Brighton at the Develop Awards 08. Rockstar was the big winner on the night, taking gongs for Visual Arts, Audio Accomplishment, Technical Innovation and In-House Developer titles.Rockstar also won the Grand Prix […]
Develop Awards finalists announced
After the link. The sixth Develop Industry Excellence Awards ceremony is being held at the Hilton Metropole, Brighton on Wednesday July 30.


text:
The "Curious Incident of the Dog in the Night-Time" is one of the best and most engrossing plays to reach the stage in a long time. Most of the incidents in the play come from the life of a teenage child.
But Adam Langdon plays the autistic child, Christopher Boone, with such seriousness and utter completeness, that his super abilities and super inabilities will have you absolutely hooked throughout the play.
When Mark Haddon published the novel in 2003, it was the winner of more than 17 literary awards and has since been translated into 44 languages. It won the Tony Award for the Best Play for Simon Stephens script and four other Tony Awards in 2015. The play is now being produced at the Boston Opera House by Broadway in Boston for just under two weeks.
Langdon as Christopher Boone tells you exactly what he can do and can't do. "I do not tell lies. I cannot tell lies," he says. He literally means it. And he demonstrates this superb quality throughout the play. "I like dogs. I did not kill the dog. I do not like to be touched. I find people confusing," he adds. You totally believe him. And he likes little spaces, so long as there are not other people in them, but he does not like anything painted yellow or brown. This child is absolutely adamant about things he likes and does not like as well as things he can and cannot do.
You begin to follow his utterly rationalistic descriptions of his skills and you sympathize with them, like a person who learns to translate another language, but in this case you have to learn how to translate his inner traits and abilities. (Langdon plays the role five times a week, and because it is so demanding Benjamin Wheelwright plays it three times a week.)
Understandably, the everyday parents of his character, played with lots of color by Gene Gillette and Felicity Jones Latta, are more or less good characters, most of the time. But they occasionally flip out in damaging ways over the many things he requires. And he not only is very alert to details, at one time telling you everything that is in his pockets, but he also decides he is going to find out who killed the dog he loved, Wellington. Sadly, Wellington was stabbed with a garden fork. As most children would, he starts by going from neighbor to neighbor asking them simple questions, such as "Did you kill Wellington?" And he gets a number of different, funny responses. But he really thinks it through and decides it is most likely to be a person who knows Mrs. Shears, the owner of Wellington, and wants to make her feel bad.
He thinks he would like very much to be an astronaut because he loves outer space, machines, and he figures he could easily take his pet, Tobby the rat, into space. He touches someone's hands for a second, in a moment of victory, which is the most touching he can do without being shaken. Cast members let him jump into their arms and then sail him through the room as if he has become an astronaut. In another scene, they support him so he can walk along the wall horizontally, parallel to the ground. It produces an amazing effect. There are several more beautiful dance scenes woven throughout the play.
He admits that he does not always do what people tell him. For instance, if people ask him to be quiet, they usually do not tell him how long they want him to be quiet, and he makes that decision himself.
He's on a harrowing train trip into London when he's asked to "park himself." He takes those words quite literally, which is all he can do, and parks himself as if he is a vehicle or a car.
There is much in this play that I haven't told you. There is one scene that seems close to sentimental, but it actually works. And the show time of 2 hours, 40 minutes lags a little and feels as if it could be tightened somewhat, but that is OK. It starts out as a book that is written with parts of it read aloud. And the latter half is translated into a play, which works well.
You wonder how all this can be done on scenic designer Bunny Christie's simple set. It's black grids with white lines and white blocks that actors sit on at the edge of the stage, when they are not moving them into various scenes. There are a few things that light up. And that's about it. As you watch this play, you'll see how it all works in a rather spectacular way.
No doubt, every autistic child is unique and needs to be understood for his traits and characteristics. But this play should help audiences to better understand autistic children generally, which is exactly the kind of thing that a play should really do.
"The Curious Incident of the Dog in the Night-Time"
WHEN: Through March 19
WHERE: Boston Opera House, 539 Washington St.
TICKETS: Start at $44
INFO: 800-982-2787; broadwayinboston.com


text:
On the Combat Zone Wrestling field of battle, Nicholas Wilson went by the name of Nick Gage and his was best known for "his daring feats in the ring." Alas, grappling connoisseurs will go a half decade without seeing said daring feats unless they happen to be in a New Jersey state prison.
This is because the 30-year-old former resident of Camden — indisputably one of America's finest cities — got caught stealing roughly $3,100 from a bank last December. There's nobody to blame for this forced hiatus than the very CZW fans for whom he dared to bleed.
[He] was identified as a suspect after wrestling fans recognized him from bank surveillance photos. He later turned himself and pleaded guilty earlier this year.
Camden County prosecutors say Wilson handed a teller a note claiming he would shoot her if she didn't give him money. The teller was so traumatized that she soon quit her job, and Wilson was ordered to pay her $150 compensation as part of the sentence imposed Friday.
We always hurt the ones we love.
Professional wrestler sentenced to five years for bank robbery [NJ.com]
Independent wrestler Nick Gage given prison sentence for bank robbery scandal last year [PWTorch]
Ex-CZW Star Nick Gage Headed To Prison [Wrestling News Source]
Thank you for your continued support of Deadspin. You're dynamite.


text:
As many libertarians, paleolibertarians, free marketeers, and other politicos across the spectrum across the country may not be aware, there has been some news and print media coverage here in Michigan of a man named Jerome Kowalski, 62, who was arrested late Tuesday night (that's May 6th) for possibly having committed murder of his brother Richard Kowalksi, 65, and his wife (Jerome's sister-in-law) Brenda, 58. Kowalski, who lives in Warren, was picked up by the police investigating the death of the couple whose bodies were found with multiple gunshot wounds on their persons in their home in Oceola Township in Livingston County.
According to several Michigan reports, the couple's two adult sons, who had been concerned about them, came to their house to check up on them, only to have found them in the home and had called 9/11. The police say that there was no forced entry in the house, and, with Kowalski in custody, the man "may have" killed his brother and sister-in-law "over money." Interestingly enough, the preliminary autopsy results have not been released to the public, nor are the police going on record what conclusions the results have reached thus far. (Even more interesting, the Ann Arbor News is claiming that only one of the two sons had found the couple's bodies, which proves that the print established media can't even get its facts straight half the time.)
Here's what really bugs me about the entire story:
Police said Wednesday they found a note in Jerome Kowalski's home indicating that he killed his brother and that the murder has to do with money.
How do the police know that the murder "has to do with money"? Was there really a note found in Kowalski's home? Why would a man who has had a prior clean rap sheet, not to mention no criminal record, commit murder of his brother and his wife "over money"? How do we know the police is telling us the truth about Kowalski? And why are they so "mum" over the grim details of the killings?
More importantly, why haven't the preliminary autopsy findings been released?
There are more unanswered questions than answers, and the state is not being honest and cooperative with the public about this latest crime.
The interesting aspect of this entire murder investigation is that neither the police nor the press mentioned the fact that Kowalski is also a rent-a-cop employee contracted to work at the gate via a contract company at the Selfridge Air National Guard base. My father, a retired Ford employee and a former rent-a-cop on the base, worked with Kowalski up until last year. He said that Kowalski, even in the eyes of his fellow employees at the gate, always seemed nervous.
One of the other employees who's on good terms with my dad (and has been a good friend of his for years as well as our family) who knows Kowalski said that the Warren man had worked at the gate a day before the bodies were discovered and seemed nervous. In fact, after Kowalski was arrested, he was given a polygraph test (which is funny, considering that they are deemed unreliable and inadmissible in court). He had flunked it and seemed nervous, but then, as my dad said, "He always seemed nervous and would have flunked it anyway."
While Jerome is viewed as a suspect in the murder, he is still innocent until proven guilty. Right now what the police have is insufficient evidence, which means that the evidence collected by the authorities isn't enough to secure a conviction, let alone a sentencing at Kowalski's trial. At this point, the police might want to finger Kowalski as their man whom they think committed the crime, but DNA testing, polygraphs, and other forms of forensics are not exactly reliable forms of evidence testing. (Even the FBI's own forensic testing was officially debunked.)
For better or worse, whether Kowalski committed the crime or not, unless he gave a written confession and was properly mirandized by the state, he's innocent until proven guilty.
The story will continue to take shape in the weeks to come.


text:
Dining critic Carol Deptolla's Top 30 restaurants list hits newstands today.
If you were to rank the best area restaurants, which would be at the top of your list? Share a few of the restaurants that are in your personal Top 30 below and be sure to tell us why.
Read and share your thoughts on this story.
See all Readers' Restaurant Picks topics:
Our list starts with:
1. Mac 'n' cheese
2. Grilled cheese sandwich
3. Cheese soup (especially the beer variety)
4. Pizza
What's no. 5 on your list of ways you love cheese?
Looking to go out tonight? Get all of dining critic Carol Deptolla's reviews plotted on an interactive map. Go to map
When the weather's nice, why dine indoors? Take a look at this map of restaurants with outdoor seating areas. Go to map


text:
Happy New Year everyone and welcome to the
January 2013 installment of our monthly international blog party
where our invited group members discuss the same topic, but from their own perspective.
each month we choose a topic, sometimes fun & fashionable, sometimes poignant,
always interesting.
this month's topic has been a difficult one to wrap my arms around...
you see, even if I choose the topic it doesn't mean I already know what I'm going to write about.
that's the unique challenge for the membership isn't it?
January's topic
"What's Wrong With the World?"
"What's Right With the World?"
so there you are, it's both
thought provoking & creative.
& who knows, maybe we'll solve all of the world's problems today, women of the world that we are,
undaunted by boundaries, connected by our virtual friendships which are as real as any
other friendship.
What's Wrong With the World?
I've heard it's so much easier for the human mind to embrace bad news
than good news, and this goes back to our primal instincts & I quote,
""The amygdala is the part of the temporal lobe responsible for primal emotions like rage, hate, and fear. It's our early warning system, an organ always on high alert, whose job is to find anything in our environment that could threaten survival. So potent is the amygdala's response to potential threats that once turned on, it's almost impossible to shut off, and this is a problem in the modern world."
and this was news to me too.
I just thought the media focused on the bad news.
anyway, the wrongs include:
people are uninvolved, universally
for a better thought-out take on this, please go here
written by my friend Marc Ensign
trophy hunting should be banned, universally
bring back good manners !
Downton Abbey
goodness, heavens, wasn't that brilliant last night?
I absolutely hate Shirley McLaine's character, her vulgarity, table manners or lack thereof,
but her acting is simply splendid, isn't it?
& Maggie Smith? Perfection. & she has the BEST lines of all.
what on Earth will save Downton?
will they discover oil?
this happens world-wide and the sharing of information by the researchers, doctors,
hospitals, etc. is truly amazing. living in Houston, where we have the Texas Medical Center,
gives me huge awareness of the importance of these endeavors.
often on our local news they interview the chiefs of these facilities and we are told
about before unheard of accomplishments.
the sharing of information, via the web,
phones, smoke signals, etc.
a need inside ourselves to be attached,
not to be alone.
our ability to travel fairly effortlessly
if I had to choose between living in a big, lavish home or travelling,
travel would win. I cannot imagine not knowing about other parts
of our world, seeing other cultures and enjoying the beauty of our planet.
take my word for it, save every penny for travel, you won't regret it.
Le Procope, Quartier Latin, Paris
| by © Rita Crane Photography
children who know how to behave properly.
(thank you, parents)
I could go on & on about what's wrong & what's right, but really it all comes
down to our own personal involvement, doesn't it?
I've travelled quite a lot and I've found most people's interests,
universally, are for the love & protection of their families & communities.
Each of our members who have contributed today will be found below,
please just click on their icon and go over for a look on their thoughts
of what's wrong & what's right.
I hope you were briefly entertained by my philosophical & witty thoughts.