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I know alot of pepole either a) want to save money by making bento's, b) have enough money but obect to spending more than neccesarry, or c) Just don't have a wasteful nature. Either way, their is alot of money wasted on bento's that doesn't need to be, so I thought a thread on money saving and food saving ideas might be called for. So those of us in the above catagories can all post our ideas and hints on how to be stingy without apearing so, and get ideas off each other.
My top hints for the moment are:
1) Reusing leftover rice and pasta saves both food and effort
2) Buying in bulk is worth it for things with no actual sell by date (rice, pasta, anything in a jar or tin etc)
3) It's amazing how much more they charge you for a different label on the exact same thing. Remember, sushi rice is just pudding rice with a larger price tag.
I do my best to squeeze every penny out of my bentos but I feel like I still have a lot of progress to make in this effort. For one I am a college student who is cooking for one. One of the things I do is make a lot of one thing and use it all week in my bentos (usually a bean dish or soup).
The biggest problem I have is that food goes bad so quickly some times and it is so expensive to buy organic food when it is not in season.
One of the goals I have in regards to this challenge is making the most of what I buy. This may mean keeping my fridge pretty bear and going to the store every couple of days.
Any advice? Its hard just cooking for one!
Hi everyone,
I'm a freelance journalist/student at NYU. I'm putting together a story about how more people are returning to the kitchen and packing bento boxes for work. If you pack bentos to work (or school) please contact me. I would love to speak with you! I'm also looking for bento box photos. If your photo(s) are selected, I will credit your name/website. My e-mail address is dgc248 [at] nyu [dot] edu.
Denise Chan
One of the things I hear single people complain about is the amount produce that goes bad because they can't eat it fast enough. Especially if they are trying to get a variety of veggies.
I read somewhere a tip that may help; Some larger grocery stores have a salad bar where you can pay by the pound. They have lots of different veggies and they are all cut up and pre-washed. This person would get her veggies there, so she could just get a small amount of many different veggies and they would last several days, but not be so much of one thing that would go bad before she got to it.
I would imagine the slightly higher cost would balance out on the convenience and all of it getting actually eaten before it goes bad.
After all how much savings is it, if half the cheap head of broccoli goes spoiled and has to be thrown out anyway.
If you have issues with items going bad before you can use them, rely more on items that can be frozen. As far as veggies go, some that I find to freeze well are:
-Butternut Squash
-Green Beans
With frozen veggies, I don't use them raw, just in case they get a slightly freezery taste. I like to find what is in season and on sale, and freeze in individual portions, then I can use them in quick little fry ups in the mornings, with no waste, and less time spent cooking!
Ooo... nice idea freezing fresh vegetables yourself. I tend to just buy the bags of pre-frozen ones, but sometimes I wonder about the quality of those vegetables, and whether or not they add any preservatives or other chemicals before the veggies are frozen. By freezing your own, at least you know you're eating quality food!
OOOOOoooo yes. I used to rely heavily on the fancy-schmancy organic bags o' veggies, and they were alright, totally great for saving time and getting better produce out of season. I still get them for last minute dinners and such. But being such a fan of sales and in-seson goodies, I save oodles of cash by doing my own. It also makes farmer's markets more exciting. 10 ears of corn for a dollar? You betcha! (And you can use the leftover cobs for some tasty panna cotta or ice cream- just steep the cobs in your cream with a vanilla bean. Sounds odd, but it's wicked good with roasted peaches.)
I have to learn more about freezing your own - especially fresh veg -
husband loves to garden (usually tomatoes - way more than we can use) and he really loves farmers markets -
only three of us at home - so I worry about his binges and buying too much and it going bad
Where is a good place to look for info on this kind of freezing (as opposed to do ahead meals that you freeze)
~ Begin by knowing you have already arrived ~
my blog - http://honeysheistwisted.blogspot.com/
When we freez something out of our garden we usually make it like this:
In this way we freez strawberries, raspberries, redcurrants and many more. I think it should work for all freezable veggies to
See http://www.gardenguides.com/how-to/tipstechniques/vegetables/freezing.as...
When they talk about blanching, they mean dunking in boiling water for about a minute I think - maybe two? You don't need to do it with tomatoes anyway. I always blanch my beans (fava and runner) but seeing as they're going to be cooked once they're defrosted anyway I do it for a bit longer just to be sure I've done it long enough. If you get what I mean.
My blog is Food and Shoes
I can't agree more with using frozen vegetables, including freezing them yourself, and also freezing pre-portioned home cooked foods that can fit into your bento.
But my penny-saving suggestion is that I am also not turning down leftovers (whether in a restaurant or a home cooked meal) from family and friends anymore as they can be frozen too and used for bento lunches. I volunteered at an event whether they had pounds of pre-cooked penne with vegetables tossed with a little olive oil so I took it home, portioned it and used it for bento lunches and other meals. I haven't had to buy or cook pasta for months. Aside from saving some money, I know the food would end up being thrown away and that seems like a greater shame than taking it and re-purposing it for myself.
I save money by actually eating less! While normally I'd finish the food on my plate even if I stuffed, I now have a reason to put it away for bento the next day. So I actually save the costs of buying a lunch and of prepairing a main bento dish. I've also learnt to freeze food - something I've never even considered before.
Also I'm really picky with reheated leftowers and old vegetables - somehow this problem disappears with bento! For example here I've cut up and eaten an orange that I would never have eaten normally because it looked spoiled already. But I didn't have anything else to pack and cut it up - only to find out that it was still fresh and tasty inside!
Actually, this bento is a good example for everything: The chicken was something I would have finished in the pre-bento time, I've frozen leftover lentil puree after a party (would have thrown it away otherwise becase I can't eat it for five days straight) and well, the oranges.
bentokitty: a very sensible tip but something that you need to be a little careful about. People in the western world tend to overeat rather than undereat but you need to get a healthy calorie intake every day just to maintain your health. The kind of people who spend their time online looking at healthy food are perhaps more likely to go to the unusual extreme and not eat enough.
Part of the benefits of a carefully stocked bento is that it covers all of the food groups that keep you healthy in a reliably sized portion. I think you shouldn't try to choke down a head sized beef steak every day at lunch but if you have a reasonable sized box and you fill it with nutrious food finishing that off isn't a sin, even if it doesn't leave something for the next day. You need a fair amount of food just to maintain your body.
Stephen: Thank you for your comment. I don't spend my time online looking at healthy food, just at prettily arranged food :)
No, seriously, I know that I tend to undereat during the workdays, but that doesn't come from not finishing my food. Actually it's why I started making bento in the first place - to have an additional meal and not have to attend practice after seven hours of work having eaten a banana and two apples. I'm an active kick-boxer training 6+ times a week (and occasional needs to loose/gain/keep weight for matches), so I should actually care much more about what and how I eat, but I've never made the effort (actually, this challenge is a good starting point).
On the other hand, however, I was one of those children who weren't allowed to leave the table without eating everything on their plate. So learning to listen to my body telling me I'm done eating and then having the mental strength to actually leave food on my plate though it's tasty and/or I paid for it has really been good for me.
bentokitty, that's an interesting point that reminded me of my childhood. If I left food my mum would always say "There are children in Africa that would be so glad of that meal you've wasted". Un-PC maybe, but clearing your plate was encouraged. I now cook as much food as I would usually for a meal and then skim some of it for a bento or freeze the rest. Just because I've eaten it all before doesn't mean I've needed that much!
Learn to love carrots (full size, not the baby bullets) if you don't already. They are very healthy, and they are usually a very good bargain compared to other produce. That hole in your bento could hold some carrot sticks! I can eat them plain, no problem, but almost any dip is good on them. Yogurt and sour cream based dips work, hummus works and peanut butter is really good on carrots. Many salads are possible (cole slaw half cabbage/half carrots for instance), there's kinapira and they can be pickled.
Bananas are usually 50-60 cents a pound, which is cheap for fruit, and they are full of nutrition and fiber.
Frozen berries cost a fraction of fresh except for a couple of weeks a year.
Bell peppers, if you're going to cook them anyway, are cheaper frozen.
My flickr photostream: http://flickr.com/photos/astrogirl
All my bentos appear on flickr, but not all on my blog, which is here: http://astrogirl.com
TofuWarrior: This seems to be an international saying! At least people in Russia, Italy, Germany and (educated guess) America say the same thing... In Germany they also say that it would rain the day after if you didn't finish your plate. From my viewpoint now I think it's a horrible thing to get a child used to - we're living around supersized meals as it is... Same for the russian "shut up and eat" (or actually the saying goes "when I eat I'm deaf and numb") policy, you're not supposed to actually enjoy food, just shovel everything down in silence... I could go on forever ;(
Yes, American mothers used to do the "clean your plate" thing.
"Clean your plate" when it's a 10" plate, snacking is discouraged and families sit down to discrete meals and eating doesn't happen outside them makes sense.
In any culture where there's a lot of snacking, food is not confined to specific meal events and is very cheap? Not so smart.
Interestingly, pepole who veiw food as fuel tend to be more likley to be over (or sometimes under) a healthy weigth then pepole who apreciate food as an art form and/or social event.
But food IS fuel. I guess one can view it as whatever one wants, but it's still fuel for the body. I eat more when I'll be doing something strenuous, less when I won't. I'll get lightheaded and faint if I eat bits of "art form" then go to the gym.
Well, specific to penny pinching here is some of what I do. I get tired of leftovers sometimes so I freeze things in individual servings for a bento box or a tv dinner style meal later down the road. I try to freeze them in square shapes since the two boxes I use the most are square, I fill in the box with frozen squares of food in the morning. I even have some make ahead frozen fruit recipes I try to keep in store.
If I have a leftover that is less than a serving I still freeze it in some very small boxes I have. These are bite-size fillers and help in the "waste not want not" motainai philosophy of bentos that attracted me to bento to begin with.
I like how Biggie makes tamagoyaki http://flickr.com/photos/lunchinabox/1412432361/ easy to make ahead and definately inexpensive. I have heard of people soft cooking the scrambled mixture in a microwave and then squeezing it up like Biggie does but I haven't tried this, it seems like something a college student could try and perfect perhaps. Also, before I had a sushi mat I would make my tamagoyaki and roll it first in saran wrap and then again very tightly with a dishcloth before chilling it.
I agree 100% with the poster who commented on carrots and cabbage. Carrots, potatoes and cabbage...all keep for a long time, are inexpensive, healthy and filling! I buy large carrots, I cut them into thirds. The small thinner end becomes carrot strips for blanching (which is also good added to tamago yaki as is defrosted and drained frozen spinach), matchstick carrots for salad and carrot sticks for raw snacking. I take the thicker end pieces and cut the sides off making the carrot have 5 or 6 straight edge sides, then I slice those pieces up into large chunks and cook them in water and then freeze each chunk separately before I put them in a freezer container. I usually keep these as large chunks and just add one or two in the box, they are a good splash of color. I take tose outer sides and cut them up into super thin matchsticks for kinpira.
Potatoes are easily microwaveable and endless with recipe potential.
Maki has a cool recipe for cabbage pickles made in a ziploc bag on one of her sites. Shredded finely it is a good salad, good in a stir fry, good cooked to pieces in some broth. I keep the larger outer leaves and use them in place of paper cups and as dividers in my bento boxes. Cabbage can be bought in halves and even fourths in most supermarkets so no need for it to rot in a crisper.
If penny pinching is what's motivating you to pack a lunch then bento boxes are a perfect solution and there is no need at all to make special food just for your bento lunch.
Buying raw and in bulk for non perishables definitely helps. I will buy 10 lbs of carrots and potatoes at a time [potatoes last even longer in the fridge, if you have room]. And I also buy some frozen and non perishables items at a wholesale store.
potatoes last even longer in the fridge, if you have room.
This is a quote I pulled from a website - they say it much better than I would:
You should keep uncooked potatoes somewhere cool and dry but don't keep them in the fridge. This is because putting potatoes in the fridge can increase the amount of sugar they contain, which could lead to higher levels of a chemical called acrylamide when the potatoes are baked, fried or roasted at high temperatures.
This is from the US FDA website:
"Storing potatoes in the refrigerator can result in increased acrylamide during cooking. Therefore, store potatoes outside the refrigerator, preferably in a dark, cool place, such as a closet or a pantry, to prevent sprouting."
"Generally, more acrylamide accumulates when cooking is done for longer periods or at higher temperatures. Cooking cut potato products, such as frozen French fries or potato slices, to a golden yellow color rather than a brown color helps reduce acrylamide formation (see Picture A). Brown areas tend to contain more acrylamide."
I tend to like my vegetables a bit under cooked, so I do not think that I will have much of a problem in that regard. And by the way, the website also mentioned not toasting you bread too much because of the same concerns and that there is no know way to reduce acrylamide in roasted coffee. Personally I will not worry about this, I eat a plant based diet without any processed foods [other than tofu] or meat, so I feel that this one habit of storing potatoes in the fridge will be unlikely to harm me.
I just cook for myself, and have several stingy habits.
I buy short-dated pre-grated cheese at the supermarket and freeze it. It is usually about half price, which makes it a little bit cheaper than block cheese, but the big saving is that I can use just a little bit at a time in a sauce or on a gratin from the freezer (it naturally freezes free-flow) so a) I don't pig out on fattening cheese, and b) I don't end up throwing out half a mouldy block of cheese.
I buy large (over 1 kg) packs of stewing meat (usually $1/kg cheaper), cook large curries, casseroles and stews, and freeze portions. If I cook these in the oven, I'll make 2 or 3 at a time to save on the electricity, but usually use the slow-cooker. Slow-cookers are very economical. This also has the advantage that I can have dinner ready 15 mins after I come home from work. The aliquot of stew goes into the microwave, and I cook up some veges while it defrosts and heats.
I buy fruit and veg that are in season - they're always cheaper. It means that I'm eating mostly carrots, parsnips and cabbage for a month or so at the end of winter, but I can cope. It also means that in a couple of weeks I'll be having corn on the cob for lunch every day. Yum. And 50c a day for lunch, not bad.
I've done a price comparison at the supermarket, and was surprised to find that the things in the bulk bins are usually MORE expensive than exactly the same thing in packets. So always check. It's worth paying a little more per kg if you only need a tiny amount of something that won't last, but most things in bins last perfectly well.
Then I have a vege garden. I know a lot of you won't have that option, but you can grow a few lettucy things and some herbs in a couple of pots in a corner. I had a broccoli forest a month ago - 8 broccolis all ready at once. I made a heap of broccoli soup and froze it.
On the subject of potatoes. They're best in a dark, cool, dryish place and not the fridge. However, if they whent mouldy with a little damp what use would the be to the plant? I'm less fussy about shoots (for some things), but very fussy about breed (always), I can't stand those white soapy things they pass for potatoes over here, the ones we get are OK, but I miss the floury ones with insides and muddy skins which we can't get hold of until summer...
Anyway back to the point.
Leftover mashed potatoes (with the butter, milk, etc) make great potatoe cakes with the addition of plain flour. All you do is add enough flour to make a rollable dough, a little at a time if your uncertain of how much but I just shovel it in. Then you knead it until mixed, roll it, and cut it.
Leftover boiled/steamed potatoes make good potatoe salad and, I hear, potato dumplings.
There is no excuse for wasting good potato. They are just so nice and their are so many ways to use leftovers you can use it, that it would be almost criminal.
No prizes for guessing my Mother's nationality.
I'm impressed that any of you get your potatoes to last more than 3 days. We buy 2.5k of potatoes for me to take to work to bake and after 2-3 days I'm trying to find one that doesn't have a hint of green about it! It doesn't seem to matter whether I store them in a cupboard or in a special cotton bag, they still go green.
For example, we got a delivery from the supermarket on Tuesday. The rest of the potatoes will have to be peeled and used up today as they are a bit green. i knowe you are supposed to chuck green ones out, but I can't afford to waste all those potatoes!
Tofu Warrior,
The green in the potatoes is just chlorophyll - the green stuff in leaves. It happens to my potatoes all the time and mine cook-up and taste just fine. It just means the potato has gotten too warm/ too much light and thinks it's time to grow.
Now, if it's a fuzzy green on TOP of the potato - then you've got mould. I keep my potatoes on the floor in my pantry and they keep for several weeks. Sometimes they get a bit soft when they start sprouting, but you can't tell when you cook those up for mashed potatoes. :)
Not chlorophyll--solanine--and it's toxic.
Your potatoes may be getting green because they exposed to light. Also, if they start sprouting way faster than you think they should, see if you are storing them next to onions. Onions and potatoes seem to sort of encourage each other to change/grow, which means sprouting and rotting faster than if they are kept separate. I used to store the taters and onions together in a basket, but now keep them on separate shelves in the pantry, and both last a lot longer without turning icky. Also, if one potato goes bad and they are still in the plastic bag you bought them in, the whole batch will go fast very quickly, so I always take them out of the bag and put them into a basket where they can breathe better.
So to sum up: keep potatoes in a cool, dry, dark, airy place to make them last as long as possible. (On a sidenote - we live in an area where some of the farmers grow potatoes, and they store them just open, still covered in dirt, in big piles their barns!)
The Big Onigiri.
- Wherever you go, there you are. -
And if you do not like to eat the parts that got slightly green cut them away. After cooking the rest it should taste just fine
Putting your fresh unwashed veggies in Tupperwares at the lower section of your fridge help keep them fresh for longer. That's what my mom does. Fresh choysum could last up to a week, carrots would not go bad for at least 10 days and beans remain crisp for at least 1 week.
Back on the topic:
I, a poor uni student, would usually buy the cheapest produce and frozen veggies (if the ones I want are not in season) to stretch my penny. For instance, brocolli is now $6/kg, but the frozen ones that comes in 500g packs are on sale for $1.50 each. Non-seasonal veggies are always cheap here, especially carrots. Dead cheap, but I dispise them. Bamboo shoots (my favourite) are fortunately quite cheap here - although the vacuum-packed ones stink the kitchen to death! Canned beans are wonderful too.
My pantry items include store-bought furikake and instant noodles. I know they are not healthy but they're cheap.. As much as my parents want me to eat healthy meals, I do look out for the amount of sodium in 1 serving. I cook 1/2 of the noodles, added more water and load up on the veggies - halving the sodium intake.
Othertimes I'll do my usual dump and cook method:
- dried/instant noodles of any type
- combo of miso, kochujang, pepper, soy sauce (from buying sushi) and leftover instant noodle seasoning powder
- fresh/frozen veggies and protein
However, there are times when I do spourge. For instance, I could get a dozen of non-organic cage eggs for much cheaper price than 1/2 dozen organic FR eggs, but I prefer to splurge on them because of bird flu and the fact that they have been tampered by a lot chemicals (paticularly some form of steroids) in the "making".
The sodium content is not as bad as you think. If one bowl of ramen/microwavable meal containing 900-1000 mg of sodium and that is your entire meal it is fine, according to a former nutrition professor since the recommended daily allowance of sodium is 2400 mg (in the US). Where a lot people tend to go wrong is eating salty foods with the ramen or other really salty foods throughout the day.
Personally when I was a college student I used to add an egg and some vegetables to the ramen, just to balance out the meal a bit more (honestly I still do this sometimes, it is yummy, and my husband makes fun of me for eating like a poor college student).
However, most asian ramens (e.g. Nongshim Shinramyun and Indomie) contain 1750-2350 mg of sodium. Egg +vege + soup ramen is my favourite combo too!
I wish I could agree that sushi rice is pudding rice - I've tried it, but can't enjoy it, certainly not a bowlful of it.
I think the main challenge of reducing costs is to find ways of doing so that don't make you feel as if you are compromising. Scaling back your eating habits can mean that meals become repetitive and boring and knowing that you are constantly denying yourself may contribute to eventually kneejerking and overspending/overindulging/phoning-for-pizza as a reaction.
There are some basics I won't buy the cheapest versions of - one is pasta, because cheap supermarket pasta always seems inferior (I can never get it to have the right 'al dente' bite I crave). However, I am always on the look out for offers on the brands I do like. Buying pasta in bulk with a hefty 'buy two get three' (or even better BOGO) discount means that I get the premium stuff for not much more.
The same with rice and olive oil.
But by getting rice and pasta I truly enjoy I do save money as I don't need to 'mask' their tastes and textures with more expensive/fattening ingredients.
I also find I can save money by spending a little more on some key flavouring ingredients. Parmesan (or any other highly flavoured cheese) seems like an indulgence, but you only need to finely grate a little onto a meal compared to an undistinctive cheddar. Salted capers are another ingredient where a little goes a long way. Olives, quality condiments (I'm particularly fond of the Tabasco Chipotle sauce now), dried herbs, truffle oil, a vanilla pod buried in a sugar jar, packets of kimchi, anchovies, douban jiang are some of those pantry treasures that will make the most modest, economical ingredients sparkle into a memorable and satisfying meal.
A cheap topping - heat some olive oil in a pan and add cut garlic and the herbs of your choice. Add breadcrumbs/panko and stir until browned. Add to any dishes where you might add grated cheese.
You can make a variation on this by adding a little finely grated parmesan to the browned breadcrumbs, the cheese melts and binds to the crumbs and makes a delicious cheesy topping.
Frugal meal examples might be - home made gnocchi (just flour and cooked, floury potates formed into dumplings) with a chopped onion, garlic and canned plum tomatoes made into a sauce. Adding some capers and/or olives and then some cheesy breadcrumb topping really makes this economical dish luxurious.
This Jamie Oliver recipe is easy, economical and delicious - gently fry some garlic in olive oil and melt in some canned anchovies, add crushed dried chilli, take off the heat, add lemon juice and combine with freshly made pasta. Add a generous portion of garlic/herb browned breadcrumbs.
I agree that some things are worth paying a bit more, for me it is brown rice and whole-wheat pasta (some of the cheaper ones are just awful).
And something I would add about flavoring is that there are many inexpensive fresh options. For example right now, locally, all the citrus fruits are just falling off the trees. So just walking down the street you can get a bunch of free fruit, which can create many dishes (note: I don't consider it stealing if there is a bunch of fruit just rotting on the ground and the owner doesn't bother to harvest any of the fruit still on the tree).
Another thing you can do is check out local manufacturers of yummy stuff and buy their seconds. We have a specialty pasta manufacturer here, and you can get pasta seconds (funny shapes etc) very cheaply from their factory shop. Then again, on the few occasions I let myself eat pasta I usually make my own - cheaper still.
I love these suggestions! I am going to try your topping suggestion on top of roasted potato slices ASAP!
Hi everyone,
I'm a freelance journalist/student at NYU. I'm putting together a story about how more people are returning to cooking and packing bento boxes as a way to save money in the recession. If you pack bentos to work (or school) please contact me. I would love to speak with you! I am also looking for bento box photos. Your photo(s) will be credited with your name. My e-mail address is dgc248 [at] nyu [dot] edu.
Denise Chan
Sometimes frozen fruit is even cheaper than fruit in season. It makes a good smoothie, because you don't need ice cubes (which water it down).
I like having these along with my ochazuke bento in the morning. This is usually a (thawed) frozen rice ball with green tea poured over, and it's a great way to get extra mileage out of a pot of rice.
Leftover mashed potatoes make good korokke, too.
Hey! We practically live next door! *waves from Birmingham*
I enjoy smoothies made that way, too. Our favourite is silken tofu blended with frozen berries. Speaking of frozen fruit, we keep our eyes peeled for U-Pick type farms every season (apples are just about due 'round here now, although I'd not freeze them). It's fun for the kids to pick berries, then we can freeze gallons of them for a fraction of the price of frozen or store-bought. Granted, time is money these days...
Never heard of ochazuke bento--do you reheat the rice ball after you thaw it? I'd love to try it!
I do a lot of blanching & freezing. Some things need no blanching --two of my favorites are sweet peppers and tomatoes. With sweet peppers, when I get a bonanza which I can't use fresh all at once, I seed 'em, slice em, and freeze them in a zip lock. Once they're mostly frozen, I give the bag a whack so that they're not in a solid bunch, and then back into the freezer. These are great for almost any sauce, stir-fry, soup, chili, etc. There are some stir-fries in which I like the crunch of the quickly fried peppers, and for this it's best to use fresh peppers.
Tomatoes --I used to spend a LOT of time blanching, peeling, and then freezing the tomatoes in ziplocks, but I learned from a neighbor that freezing them whole after rinsing of the dirt works GREAT. They're perfect for any application that doesn't call for a fresh tomato (sauces, stews, soups, etc), and the skins slide right off when you defrost 'em.
Sometimes we need to look back to get ideas for the now. A great way to penny pinch is to pickle or otherwise preserve vegetables. Now I'm not saying you should go out and try to can vegetable pickles without some knowledge, but refrigerator quick pickles are a nice solution. I'm talking about the kind brined in vinegar sloution. Note refrigerator pickles are not shelf stable like canned ones so this is something that while the vegetables will still take up refrigerator space they won't go bad as fast.
Really you can pickle most vegetables but I find cucumbers, radishes of any type, and carrots are easy and delicious vegetables to pickle. Really though almost any vegetable can be pickled. Green beans are a good pick particularly when down as a spicy pickle with garlic (I love these btw). Sweet radish pickles are always a favorite, http://justbento.com/handbook/johbisai/sweet-sour-and-salty-instant-radi... from Maki is a great recipe that could easily be applied to other vegetables; carrots like this are fantastic. Obviously as mentioned in a earlier post, cabbage is another good one.
Experiment with a basic foundation pickle recipe by changing seasonings. Garlic, red pepper flakes, coriander, cinnamon, star anise, whole black pepper, and any herb are all great flavorants. Adding seasonings really changes the whole feeling of the pickle and is a great way to buy one vegetable in bulk and make several different side dishes that keep you from getting bored and not finishing what you bought. Something like this http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&... recipe without the spices is a good base recipe to tweak to your taste.
One note about garlic, apparently young garlic when exposed to vinegar can turn blue. The first time I saw this I thought for sure it was something horrible and was completely freaked out. I mean it was bright blue, not typically, in my book, a naturally occurring color. I was about to throw out my pickles when I decided to look online to see if this was some kind of mold or something. I found this http://whatscookingamerica.net/Q-A/bluegarlic.htm article. Apparently this is something kind of normal but boy was I freaked out. Just a heads up.
Another good money saving tip is to sugar your fruits that are about to go bad. This is mainly good for berries. Just wash and cut up large berries like strawberries or leave smaller ones whole, put them in a container and liberally sprinkle with sugar. In a few hours the sugar will draw out some of the water in the berries and make a very sugar heavy syrup that can act to help preserve the fruit. Maybe not the healthiest way to eat fruit so back off on how much you would use. As a bonus though the berry flavored sugar syrup is great mixed with club soda to make a most delicious strawberry or berry soda pop. Also the sugar syrup over vanilla ice cream is phenomenal.
Not quite on topic, but I came across two things I have used heavily when freezing foods:
1) The best book I have found about the principals of freezing and recipes to go along with it is "Can I Freeze It?" by Susie Theodorou. Great recipes for Gyoza!
2) Silicone baking dishes, especially muffin "tins" of different sizes. I like the ones with smooth sides and use them to portion my stews, soups, broths and main dishes before freezing, then pop the frozen foods out and bag them up for easy access. Frozen ginza chicken curry and leftover rice and vegies in my bento along with soy and balsamic vinegar cured english cucumbers are a great lunch which keeps itself cold for quite a while.
Sometimes I make sure I have a verrry inexpensive breakfast so that I can spend a little more on my lunch and dinner. The cheapest complete breakfast I've come up with so far is oatmeal with 1/2 a banana and 2 tbsp of peanut butter. This is filling and only amounts to 20-30 cents. As for wasting vegetables, I've never had a problem with this. I'm always able to use up what I buy. Of course, I don't buy a lot at once. The most expensive things for me to buy are fruit, vegetables, and proteins. So I make sure I fluff up my meals with a good dose of rice or other grains and accent it with a good amount of vegetables and often less protein than I desire. I treat fruit like a luxury (that I have everyday=)
My flickr food photos account:
Well, I make bento for three, so I go ahead and buy fresh veggies and don't sweat it. If they start to go bad, I make a soup really quick and freeze that. Because of my chicken buying habits I've always got a fair amount of stock on hand.
I buy short grain rice from the local Asian store in bulk. Cheap, cheap, cheap.
I buy meat in bulk and repackage it myself. It is not unusual in my area to be able to find whole chickens for less than a dollar a pound, so I buy them whole and cut them into parts myself. It's icky but it only takes about five minutes. I use the drumsticks in bento a LOT. Parts we don't like to eat for meals go into the stock pot. I use stock a lot in cooking.
I also cook with beans a lot.
For the most part, I cook almost entirely from scratch, so I cook about as inexpensively as it is possible to do, anyway. My average bento uses about $1.50 in materials. I could do it cheaper if I wanted using cooked frozen veggies, but to be honest with you, I'm pretty okay with lunch costing a buck fifty for person's meal.
Some different ways that I penny pinch include home canning and blanching as freezing. I grew up in a large family and my mom always had a huge garden to supplement my dad's smaller income. I grew up harvesting and canning the bounty. Now that I have my own children, I recognise the importance of quality produce. I love that I can spend the time canning fresh veggies and fruits and have those good things available to me when the weather is cold and the produce is more expensive at my local market.
Another thing that I do is buy certain foods in bulk. I like to buy dry beans, rice and pasta. They keep for a very long time. It's nice when we sometimes have a lean month. I don't have to worry about not having enough. I buy meats in larger packages and divide them when I get home. I also use my crockpot a lot to save time and energy. I admit that it gets more action in cooler weather because I like to make stews, soups and stoups. I make double portions and freeze the extra for another meal.
I got very good at making pie dough from scratch, and I make mini meat pies with leftover meat stews, chicken and veggies, etc. that fit wonderfully into bentos. They also freeze very well.
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Krystian Zimerman's controversial appearance at Disney Hall
By Mark Swed
In 1978, an unknown, soft-spoken, 21-year-old Polish pianist appeared as soloist with the Los Angeles Philharmonic for its newly appointed music director, Carlo Maria Giulini, in the Dorothy Chandler Pavilion. The performances of Chopin's two piano concertos were recorded by Deutsche Grammophon. Krystian Zimerman's eloquence went far beyond his years, and a major career was launched.
In the '80s, Zimerman became Leonard Bernstein's favorite pianist, the conductor's choice to record the Beethoven and Brahms piano concertos. In 1992, the summer before Esa-Pekka Salonen became music director of the L.A. Philharmonic, he selected Zimerman to perform with the orchestra at the Salzburg Festival.
And now, Sunday, making his Disney Hall debut in a recital sponsored by the Philharmonic, Zimerman, who has become arguably the greatest pianist of his generation, made the surprise and shocking announcement from the stage that in protest to America's military policies overseas and particularly in Poland, he would no longer perform in the United States.
Read more about this at the Los Angeles Times website:

subset: commoncrawl


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The oft-injured cornerback hopes showing off his skills for NFL scouts will result in an opportunity at the next level.
Akeem Auguste's career at South Carolina got off to a promising start, but after battling injuries the past two seasons he became frustrated with his body for not allowing him to do what he wanted to do.
His inability to stay on the field (he missed the entire 2011 season and five games in 2012) likely kept him from getting an invite to the NFL Combine. But the former Carolina cornerback got an opportunity to show off his skills at USC's Pro Day in front of representatives from 31 of the 32 NFL teams.
He believes he took advantage of his opportunity to impress the scouts in attendance.
"I was very disappointed I didn't get to go to the combine, but I guess not playing as many games my senior year, it's whatever. We'll see what happens. I feel like I did what I needed to do," he said. "(My career) was very frustrating, just the fact that I couldn't finish what I started (because of injuries), but at the same time I came in every season and did what I had to do, just the little bit I did."
Auguste actually began battling injuries early in his career, missing the Florida game, most of the Clemson game and the Iowa game during his freshman season in 2008 because of a hamstring injury.
He started nine games in 2009 and was a key playmaker at cornerback.
During his junior season he had his most productive campaign, playing in all 14 games with 10 starts at free safety. He was sixth on the team in tackles with 58 stops.
He transitioned back to cornerback before the 2011 season but was forced to request a medical redshirt because of a foot injury.
Despite battling injuries again during his senior season, he showed flashes of his playmaking ability with a key interception in USC's win over Arkansas and a fumble recovery that sealed Carolina's win over Wofford.
When Auguste arrived at USC, the Gamecocks were coming off a 6-6 season that didn't include a bowl game invite. He said it was great helping turn around the program.
"To win 22 games in two years, that's really big. I don't think that's ever been done here. We set the foundation," he said. "My time here was great. I enjoyed every minute of it. I can't regret nothing that happened. I just loved being around my teammates and the group of guys I've been with and coaches. I had a great coaching staff."
While Auguste saw time at different positions in USC's secondary, he doesn't have a preference of where he wants to play at the next level.
"A lot of people say a corner, nickel-type deal. I'm going to get in where I fit in. If it's special teams, I'm going to do that. I'm willing to do whatever it takes to get my shot," he said.
Auguste has a workout set for Wednesday with the Dolphins and admitted that after growing up in Hollywood, Fla., it'd be nice to go back home. But deep down he just hopes he gets a shot with some team.
"It doesn't matter. I just want to keep playing football. Wherever it is and whoever it's for, I'll be happy."


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Dear World - we are very, very, very sorry for Richard Prosser
When I first heard what Prosser had said, I thought that it was some crazy nonsense he had written a decade ago in Investigate Magazine. His demands that young Muslim men can't fly on 'our airlines' just sounded so 2002. You know what I mean? The sort of mutant thinking warped within the shadow of 9/11 by frightened idiots.
Then I read it's something he wrote a couple of weeks ago, the catalyst being a temper tantrum he threw over not being able to take a pen knife onto a flight???
Let's ignore the staggering racism, let's ignore his bullshit reasoning and let's ignore that the only on flight terrorism NZ has ever faced was from a woman on a regional flight and a pakeha trying to fly his plane into the Sky Tower - let's just focus on Prosser and the political ramifications.
If this news gets global and causes vast anger, Winston has no choice but to sack him. The last thing anyone wants here is a global incident caused by this dickhead.
Frankly I just don't think NZers share Prosser's Muslim bigotry. Our racism is casual and always focused at Maori or Asians because they threaten Pakeha economic dominance, NZs 30 000 Muslims don't really do that and Prosser's words will probably have a detrimental impact on NZ First's poll ratings.
Why Brendan Horan had to be kicked out of the Party, but Prosser's hate seems okay are double standards that are not helping NZ First.
I said the political freak show Winston brought in on his coat tails would implode before 2014, I just didn't think it would begin so quickly.


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Richard Lieberman
Helping health plans create a healthier system
Health Data Essentials delivers quality-of-care insight with SAS
As part of the sweeping health care reform law in the United States, the Patient Protection and Affordable Care Act encompasses many provisions, including a series of quality initiatives aimed at measuring, tracking and improving the quality of care delivered by privately operated Medicare Advantage plans. Based on their ability to improve the quality of care delivered to their members, health plans will have the opportunity to obtain quality bonuses. To help US health plans meet the federal government's quality-of-care targets, as well as qualify for Medicare incentives, Health Data Essentials – a consultancy providing analytical services, such as quality measurement, financial modeling and revenue management – is using SAS® Business Analytics to help clients track their performance against quality-of-care metrics.
"The application we built is in response to the health reform legislation," explains Richard Lieberman, CEO, Health Data Essentials. "Congress came up with a five-star quality rating system. If a plan gets three, four or five stars they will get additional bonus payments for each of the members they have enrolled."
And with $5 billion in funds available annually, it behooves health plans to rally around the government's quality measurement program.
There are significant technical advantages to using SAS for this sort of work – we would not be this far in such a short amount of time without using SAS.
Richard Lieberman
Enhancing the patient experience
According to Lieberman, the government is asking health plans to focus their efforts on helping members by promoting the Triple Aim, to improve the population's health, while enhancing patient experience and controlling the cost of care. This means tracking measures such as the percentage of women receiving mammograms, the percentage of people receiving colorectal screenings, or simply member visits to a primary care doctor in one calendar year.
"You can't get everyone; you just have to reach a reasonable threshold," Lieberman says. "In the case of mammograms, the government wants health plans to reach an 82 percent compliance rate, which would give a plan a five-star rating for that metric. To receive incentive payments in 2012, plans need to achieve at least a three-star rating as an average on all of their measures."
Tracking quality
And to help health plans track their quality measures throughout the year, Health Data Essentials, supported by Zencos, a SAS Alliance partner, built a business intelligence system, EssentialStars™, that provides up-to-date data on quality metrics, allowing clients to easily access their data to monitor their progress and to implement any changes needed to improve performance. When needed, the firm's health care consultants can also help clients implement initiatives to improve their quality of care.
Lieberman says the government's program will have a positive effect on ensuring providers are delivering the right kind of preventative care, instead of only delivering episodic specialty care. The incentives aid health plans in changing the behavior of providers and patients by encouraging patients to schedule preventative screenings.
By gathering claims data, survey data and medical record review data, Lieberman's team is delivering reports to clients through the EssentialStars™ web portal, which can be used by health plan staff members to drill down to the plan, provider and member level.
"An underlying premise of the system is that if you're going to get in front of doctors to try and impact how they practice medicine or in front of a patient to impact their care decisions, you have to reach them in one go because you don't get that many chances for interaction. So we built a complete medical management platform into the system that uses predictive analytics to identify things such as avoidable hospitalizations and emergency room encounters. It also helps to achieve cost savings because if you do preventative care better, costs go down."
Mobile health insight
In addition, the system can be accessed through smart phones and handheld devices, allowing providers to easily review current patient information before going into an examination room.
"They can look at preventative measures that the patient might need, as well as patient utilization of services that may not be in the doctor's medical records – they can see more of the patient's history by looking across the providers that the member has seen in the past."
In the future, the consulting firm plans to add more predictive analytics to the system to forecast potential high-cost patient cases, with outcome variables like the risk of future hospitalization. Using a regression model, the system will rank members by their probability scores. Using predictive analytics will help health plans, for example, reach out to female members who have a low probability of proactively scheduling their own examinations, based on their prior care histories.
"SAS is extremely valuable for extremely complicated heath care analysis," concludes Lieberman. "It requires superior data management capabilities and SAS' ability to do procedural language programming is essential. There are significant technical advantages to using SAS for this sort of work – we would not be this far in such a short amount of time without using SAS."
To help US health plans meet the federal government's quality-of-care targets, as well as qualify for Medicare incentives, Health Data Essentials' clients needed a system to track their performance against quality-of-care metrics.
- Helps health plans qualify for Medicare incentives.
- Helps health plans meet federal quality of care targets.
- Encourages providers to deliver most appropriate care to patients.
- Helps health plan members receive the right care.
- Helps lower overall health care costs through more preventative care.
- Provides MDs with smart phone access to patient care history.
- Predicts high-cost patients.


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A sexually-appealing woman from a repressed (and often religious) culture who is rebelious, secular and fun loving. She often wears form-fitting clothing.
That Egyptian girl is so sexular! She doesn't mind hugging and shaking hands!
by cantdecide1007 October 22, 2010
Someone whose disdain for religion and religious authority makes him/her particularly attractive. (Derivation of secular.)
by Lance D. July 29, 2005
Category of pornographic amateur videos where a sexual video is taken with a cellular phone. Sexular is derived from the two words sex and cellular.
Did you guys see that sexular video uploaded to that website?! I can't believe that girl let him film that!
by Mr. Sexular November 08, 2011
P.Lou asked me not to bring sexular music on the mission trip because it is offensive to what type of work we are doing.
by BB09 June 18, 2008
Adj. of an island resort devoted to providing the rich, famous and/or powerful with an exclusive and lavish ambience where they can live out their sexual fantasies.
After their £35 million wedding, actress Jane Hunter-Pearce and her seventh hubby in three years, footballer Kevin Knockles of premier league champions Winchester United, flew out in a private jet to the sexular island of Hababula.
by ben livingstone November 01, 2010
Noun. A rather vivid sex scandal video that has gone viral on the Internet, boasting millions of hits on Youtube.
In the first day of impeachment proceedings, members of the National Parliament have collectively viewed the two-hour sexular at the centre of the affair between Prime Minister Amado Rodolfo and teenage masseuse Belinda Ignacio.
by ben livingstone November 02, 2010


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This Is the Manicure You Should Get, Based on Your Astrological Sign
17 Hairstyles That Take Less Than 10 Minutes
Easy buns, twists and updos for every day of the week -- and then some
Works on:
· Medium to long hair
· Wavy, curly or straight
· Freshly blow-dried or unwashed hair
Stuff to have handy:
· 1 small clear hair elastic
· 4 small bobby pins
· Texturizing cream
· Light hold hairspray
How to get this easy updo for long hair:
Step 1
Part hair where you usually do. Side or middle will work.
Step 2
Grab a section on each side of the part. (Section should be about as wide as two fingers.)
Step 3
Loosely braid both sections toward the back of your head where they will meet. Apply a dab of texturizing cream or pomade to the bottom of each braid so it doesn't unravel easily.
Step 4
Use a clear elastic to secure both braids together in back.
Step 5
Carefully slide the bobby pins in under the braid, along your scalp. This will keep the loose braids from falling out.
Older comments
Cute new ideas
by brianna121791 Saturday, May 11, 2013 at 07:30AM Report as inappropriate
These are all so cute! I especially like Hello Sailor. Will be trying these soon!
by NostalgicFlair Friday, February 22, 2013 at 12:55PM Report as inappropriate
Braidy Lady is so cute!
by EricaC123 Thursday, December 27, 2012 at 12:27PM Report as inappropriate
Love the 60s ponytail
by kimihavens Monday, November 5, 2012 at 09:23AM Report as inappropriate
These are all really pretty! But guaranteed, they all would take more than 10 minutes for my hair!!!
by Chris213 Sunday, November 4, 2012 at 04:59AM Report as inappropriate
Some cute styles here, and they all seem rather easy to replicate!
by robyne00 Saturday, November 3, 2012 at 05:33PM Report as inappropriate
We need to add a sock bun to this list! Bun Queen has hair donuts online and it takes minutes to make a perfect hair bun!
by Jane727 Friday, October 5, 2012 at 03:16PM Report as inappropriate
Definitely trying these out soon!
by michellefuentes Friday, August 24, 2012 at 06:57PM Report as inappropriate
you can make a nice side bun like the photo above by using a Pretty Bun Hair piece.. its so easy to do and looks like it took hours :) can buy them online and they ship to america prettybunsboutique. c o m
by summerboyd111 Monday, July 30, 2012 at 10:08PM Report as inappropriate
by fiona_persaud Sunday, June 24, 2012 at 09:32AM Report as inappropriate


text:
Despite warnings about the viruses and other malware targeted at cell phones, actual outbreaks have been few and far between. News that a Brazilian programmer has posted the source code for the Cabir mobile phone virus is raising concerns that there may soon be a malicious variant in the wild.
Targeted at Bluetooth phones running the Symbian operating system, Cabir variants can spread to mobile phones which are discoverable. Turning off the discoverable mode renders the phones immune from Cabir and other proof-of-concept worms that have been written to target smartphones. Cabir itself can only run on Symbian OS phones running Nokia's Series 60 interface.
With the source code available it is more possible that more malware targeted at cellular users will emerge. There has already been at at least one virus in the wild targeted at Series 60 phones.
"Publishing virus source code on the Web is dangerous because it encourages others to create malware," said [security firm Sophos senior technology consultant Graham] Cluley in a statement. "Although viruses for mobile phones have to date been creating more hype than havoc, it's possible that more malicious people will now be investigating ways to infect cellphones. All users should be very careful about what applications they allow to install and run on their mobile device."
Given that the primary force driving the creation and proliferation of malware is the desire to make a buck, malware writers aren't likely to be falling all over themselves to get cell phone worms and viruses out the door. However, as the platform matures and the devices become more widely used for other applications, they too could become targets. At least once someone figures out a way to make money by doing so.


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10 Horror Movie Characters to Give You Insomnia
A great horror movie can haunt your dreams well after the credits have rolled.
A balance of spooky music, acting, cinematography and costumes will put a horror on the right path to spine-tingling but all these things aside, a great horror is nothing without a freaking scary villain.
It's usually these main characters that stay with you forever (After all, no one remembers the one who's killed). With this we give you, in no particular order: 10 of
1. Michael Myers, Halloween
2. Annabelle, The Conjuring and Annabelle
3. Jason Voorhees, Friday the 13th
4. Pinhead, Hellraiser
5. Freddy Krueger, A Nightmare on Elm Street
6. Samara Morgan, The Ring
7. Hannibal Lecter, The Silence of the Lambs
8. Jack Torrance, The Shining
9. Norman Bates, Psycho
10. Pennywise, It
Happy sleeping.


text:
February will mark the 50th anniversary of the Beatles' arrival in the U.S., which kicked off the British Invasion era. But as much as 2014 looms as the golden anniversary of the year that changed music, 2013 offered an impressive show of gray U.K. power.
Surviving members of Big Four British Invasion bands – the Beatles, the Rolling Stones, the Who and Led Zeppelin – hit these shores to tour in the same year for what might, as Mick Jagger sang, might be the last time.
That's a tribute to vitamins and personal trainers. But it's even more of a tribute to the enduring power of music that spans generations – and opens wallets: The Stones ($126 million for 23 shows) and Paul McCartney (nearly $70 million for 21 shows) made Billboard's Top 25 highest grossing tours of 2013 list.
McCartney also put out a new album called "New" amid the release of more Beatles BBC recordings. Ringo Starr, meanwhile, launched a mini-tour that ended in Las Vegas, where he was reunited with a group of fans whose picture he snapped the day the Beatles arrived in New York five decades prior.
The Stones celebrated their 50th anniversary tour in a year Jagger and Keith Richards turned 70. Pete Townshend and Roger Daltrey reigned over arenas for the 40th anniversary of The Who's rebellious rock opera "Quadrophenia."
The youngest member of the big four, Robert Plant, turned 65 in August after leading his Shape Shifters on a tour during which he sang more Zeppelin numbers than anytime since the one-off reunion concert with Jimmy Page and John Paul Jones in 2007.
The 2013 shows, especially for those of us not old enough to have seen the bands during the first British Invasion wave, offered welcome helpings of classic music that lives not only in recordings but on the lips and fingers of its creators. The tours also served as salutes to those who didn't get to take the musical victory lap in a year that also marked what would have been George Harrison's 70thbirthday.
The victory lap, for some, is a marathon. McCartney plans to tour Europe in 2014. The Stones are headed to Australia, Japan and China, among other places, with Jagger on the verge of becoming a great-grandfather. Townshend and Daltrey recently announced they'll tour for the last time in 2015, when they'll both be septuagenarians. Then again, they said much the same during The Who's first farewell tour in 1982, when they hadn't hit 40. We're still hoping against hope for a Zeppelin reunion tour.
We'll see whether any of the bands who followed in the Beatles boot steps to the US will come together at the post-Grammy salute to the Liverpudlians, to air on the 50th anniversary of John, Paul, George and Ringo's game-changing first appearance on "The Ed Sullivan Show." McCartney and Starr reportedly are set to participate in the show, re-punching the open-ended ticket to ride that brought the British take on American rock and roll to the US all those years ago.
Hester is founding director of the award-winning, multi-media NYCity News Service at the City University of New York Graduate School of Journalism. He is also the author of "Raising a Beatle Baby: How John, Paul, George and Ringo Helped us Come Together as a Family." Follow him on Twitter.


text:
Play Table
Overview & Details
- Kids' play table.
- Play table for kids' bedrooms or playrooms.
- Kids' table constructed of solid rubberwood with a natural finish.
- Perfect for snacks, arts and crafts, homework and more.
- Two drawers for storing paper, art supplies, and more.
- Table measures 36W x 26D x 23"H.
- Simple assembly required.
- Wipe clean.
The perfect table for kids to do art projects, work on craft projects, do homework, enjoy snacktime, host a tea party, play board games and so much more. The possibilities and uses for this kids' play table are endless! Made of sturdy rubberwood with a nontoxic natural finish, our kids' play table is designed to coordinate perfectly with any decor in a child's bedroom or playroom. Two convenient drawers are perfect for storing papers, pencils and small toys. Your child will love having their own space to write, draw and create. Simple assembly is required and then this table is ready for play!
Due to the size and weight of our larger items, special care and handling is required. Therefore, an additional shipping charge of $45 will be added to your order.


text:
On June 25 at 2 p.m., Central Dispatch was contacted by Greene County 911 concerning an injured hiker on West Kill Mountain in Hunter-West Kill Wilderness Area. The hiker was reported to have a lower leg injury. Five Forest Rangers responded along with members of the Lexington and Jewett fire departments. A New York State Police helicopter out of Newburgh was used to conduct a hoist operation. The subject was then transferred to a waiting ambulance and transported to an area hospital.
Westkill Mountain is near Leavitt Mtn and Hunter Mountain in the town of Lexington.
DEC Photo


text:
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Tag Archives: top 10%
Can the Top 10% Prop Up the Whole Economy?
Is the top 10% up to the task of borrowing and blowing enough money to prop up a debt and bubble-dependent economy? Since the entire economy depends on consumption for its "growth," and discretionary consumption is financed with either cash … Continue reading
Posted in General Tagged asset bubbles, consumption, debt, household income, household wealth, top .1%, top 10%, wealth inequality 2 Comments
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text:
Rev. Warren Baker, veteran and chaplain, asked Estherville on Veterans Day Thursday at the World War I monument in Library Square to honor those chaplains who have given their lives for their country - while not even carrying a rifle.
Baker told of a number of chaplains who had given their lives for others. None were more memorable, though, than those aboard the U.S.S. Dorchester. They included George L. Fox, a Methodist minister; Alexander D. Goode, a Jewish rabbi; Clark V. Poling, a minister of the Dutch Reformed Church, and John P. Washington, a Roman Catholic priest.
On Jan. 23, 1943, the Dorchester, a transport ship, set out from New York harbor with 902 officers, enlisted man and civilian workers. They were escorted by three Coast Guard cutters.
Article Video
Luke Slaughter plays taps at Veterans Day ceremony
On Feb. 2, one of the cutters detected a German submarine. The captain of the Dorchester told everyone to wear their life jackets. During the long, interminable night off the Greenland coast, the chaplains comforted everyone aboard ship.
At 1 a.m. Feb. 3 a German torpedo hit the engine room, putting the ship into total darkness. The chaplains directed the men to the life rafts, located a supply locker and handed out more life jackets. And then, incredibly, the four chaplains passed out their own life jackets. Then they linked their arms together and prayed as the Dorchester sank into the sea.
"Greater love hath no man than this, that a man lay down his life for his friends," Baker quoted John 15:13.
Article Photos
Rev. Warren Baker of Redeemer Lutheran told a story of four chaplains who gave up their life jackets — and their lives — in the sinking of the U.S.S. Dorchester in World War II.
EDN photo by Michael Tidemann
"We look forward to a day when wars would cease," said Baker, concluding with a passage from Isaiah 2:4:
They will beat their swords into plowshares and their spears into pruning hooks. Nation will not take up sword against nation, nor will they train for war anymore.


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Hi all,
I'm trying to finish up my sump and need to create a section for my filter socks. I've cracked three acrylic sheets trying to put 2, 3.75" holes in them (ugg). I called three glass and sign shops yesterday to see if they could cut them for me, but they all say they can't cut holes. Do you guys know of a place that will cut glass or acrylic around here? I'm in Anderson Township but can go wherever.
Thank you for any help!
Sent from my iPhone using Tapatalk


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2017 - Planning Board Minutes
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Meg Scharf started working in the UCF Libraries in June 1984 as the first Coordinator of the Libraries' brand new fee-based service, LINE. In 1988 she transferred to the Reference Services department, serving the last four years as department head. In April 1999, she became Associate Director for Public Services. She is currently Associate Director for Communication, Assessment, and Public Relations (since June 2012). Before coming to UCF she worked in advertising and marketing in Orlando, and as a legislative librarian for the Ohio Legislative Service Commission Research Library in Columbus, Ohio
Scharf has a Master of Business Administration from UCF; a Master of Library Science from Indiana University, Bloomington, Indiana; and a Bachelor of Arts, English Literature/German from Saint Mary's College, Notre Dame, Indiana. As part of her studies at Saint Mary's College, she completed a year of study at Leopold-Franzens University, University of Innsbruck, Innsbruck, Austria.
Scharf has been published in Journal of Web Librarianship, American Libraries, Research Strategies, and Library Trends. She is an active member of the Measurement Assessment and Evaluation Section of the Library Leadership Administration and Management Association of the American Library Association.
Scharf has given presentations at a number of conferences of professional organizations, including the American Library Association, EDUCAUSE, the Florida Chapter of the Association for College & Research Libraries, the Florida Library Association, the Association of College and Research Libraries, and the Association of Research Libraries Library Assessment Conference.


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best site on the internets
The Sports Menu has the Jets ranked as number ....
best site on the internets
are these the "official" rankings!??!?!?!!
Oh my!!! I just can't WAIT to click the link to your stupid site.
The Jets are ranked where? And in what?
This quote from that article...
"...It will be a close battle between the Jets and Pats, by years end, and it could come down the division being decided by a tie".
This was my thinking concerning the Jets chances. Jets must sweep the Pats and tie them in the W-L column, to have a shot at the AFCE.
IMO...it's a low percentage chance this happens. But the NFL is a league of funny bounces...so you never know
Jesus Christ TX was right


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Did Steve Jobs hasten his own death by relying too much on holistic medicine?
One Harvard Medical School researcher says he did.
In a post on the question-and-answer site Quora, Ramzi Amri said the form of cancer Jobs has was mild and he should have survived.
"Let me cut to the chase: Mr. Jobs allegedly chose to undergo all sorts of alternative treatment options before opting for conventional medicine," Amri said in the post, which was reported by Gawker. "This was, of course, a freedom he had all the rights to take, but given the circumstances it seems sound to assume that Mr. Jobs' choice for alternative medicine could have led to an unnecessarily early death."
Amri, who is not a doctor, cites a litany of statistics which he says shows how treatable the pancreatic tumor Jobs is reported to have had is.
Jobs could have probably had the tumor surgically removed, had he caught it in time, Amri said.
"This is a relatively low-risk treatment that — especially compared to chemo and radiation — has negligible disadvantages," he wrote. "In many cases, a simple enucleation (just cutting out the tumor with a safe margin around it) is enough and leaves no residual side-effects."
Amri then points to what he says is evidence that Jobs eschewed traditional treatments and instead chose to focus on this work.
"While Mr. Jobs was trying all sorts of alternative mumbo-jumbo I won't even bother to go through as their failure is now sadly irrefutably proven, his tumor grew, and grew, and grew and then it somehow grew beyond control," Amri wrote.
"Jobs seemingly waited long enough for the disease revealed to have spread extensively to his liver," Amri continued. "The only reason he'd have a transplant … would be that the tumor invaded all major parts of the liver, which takes a considerable amount of time. Years, in most neuroendocrine tumors."
Amri, who is a researcher at Harvard Medical School and says he has one-and-a-half years experience researching this type of cancer, then attempts to explain why Jobs may have refused traditional medical care.
"Now Mr. Jobs always was a free thinker, a strong believer in spirituality, a vegetarian and a known skeptic of conventional medicine," Amri wrote. "He chose to reject conventional medicine altogether for a while. He's not alone in that."
But perhaps the most important statement Amri makes is what he says early in this post.
"I do not pretend to know anything about the case on a personal level and I never participated in the care of Mr. Jobs. I base all my cancer figures on sources from biomedical research known to me," he wrote. "I have no knowledge of the specific case, I'm just trying to give insights."


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Before I went away a few weeks ago, I paid a visit to the Nars counter. The second I saw their new trio (Limited Edition) Arabian Nights my heart went BOOM CHICKA BOOM BOOM.
Because it had a few elements I really love when it comes to make up.
Black – Check. Glitters – Check. Soft Textures – Check.
Only when I got home did I think, huh – how do I use this wildly impractical palette?
So Arabian Nights goes like this:
It is not for the faint hearted, it is not for people who want a natural look. Why dry and blend a palette like this out? Wear it strong, baby!
From left to right, all three shadows have a black base – shade 1 has rose coloured glitter, shade 2 has purple infused glitter and shade 2 has silver glitters.
The pigment is as soft as BUTTA, and I mean fake I can't believe it's not butter, which is way softer than real butter. Shade 3 is the lest creamy, it is actually quite grainy.
When swatched directly on to the fingers, you can see how rich and pigmented the shades are:
The first 2 are gorgeous!
However when swatched on the hand perhaps, there is a more of a realistic look at the finish. The black sticks and the glitter doesn't adhere as well. You need to really pat it in to get the high glitter finish and ideally use a sticky primer or cream shadow. Obviously they are all samey, so I see this as a really full on smoky party eye OR an eyeliner palette. It has to be used with other colours, really.
I think I paid £33 for this trio- I have no regrets, it's limited edition and these kinds of shades to excite me. Having said that its not everyones cup of tea, but I like how bold it is and the textures are better, I think, than most of the Night Series shadows even if it still takes some work getting the glitter to stick.
Would you buy this?


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Marlo is an artist living and working in Detroit.
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Over the past four years, 1xRUN and Eastern Market Corporation have produced more than 125 murals in the Eastern Market District.
In addition to creating new murals, Murals in the Market also hosts many events during the festival including panel discussions, artists dinners, meet and greet opportunities, site-specific installations, block parties, nighttime events that coordinate with Eastern Market After Dark, and more! Murals in the Market is more than an international mural festival, it's a creative platform that inspires and encourages community engagement using public art as a vessel.
The Eastern Market-based street art festival will return this fall on Sept. 13, expanding from nine days to 10 days of painting and programming – including two Saturdays for the first time. The festival also will add a block party to its roster of auxiliary events like discussion panels and cultural tours.
Check out our 2018 press release here!
We at 1xRUN have produced and over 500 murals and public art activations over the last decade. Spanning the entire globe, this work can be found anywhere from the streets of Detroit, WeWork's creative offices in Berlin, MTV's TRL Studios in Times Square, remote Islands in Mexico, and everywhere else in between. No project is too big or too small, and our experienced team has executed at the highest levels and under the most challenging conditions. We have built relationships with over 800 professional artists in virtually every country of the world, and our curation of talent is what we pride ourselves on. If you have a particular style you are looking for, a project or event you would like to discuss, or an artist you would love to work with, we can help bring your ideas to life! Please email us below to discuss you project, get a quote or learn more about what we do.