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Wildlights Winter Light Festival

Woodland Park Zoo
601 N 59th Street
Seattle, WA 98103
Seattle's wildest winter holiday lights festival is back! The favorite new holiday tradition features wild animals and wild places recreated in hundreds of thousands of sparkling LED lights. Experience amazing indoor and outdoor light displays, see a few of our animal friends—including visiting reindeer—have a faux-snowball fight with your family, and enjoy carolers singing the joy of the holiday season.

- Experience amazing indoor and outdoor displays
- Ride the zoo's Historic Carousel (additional fee)
- See a few of our animal friends, including visiting reindeer
- Enjoy fun and entertainment; festive snacks available for purchase

Adults (13+) - $9.75
Children (3-12) - $6.50
Toddlers (0-2) - FREE
Zoo Member Special Offer: Take $2 off Adult WildLights tickets on purchases made through December 12, 2014. Discounted tickets are valid any night of WildLights.
See FAQ for ticket details

Group and Corporate Tickets
Purchasing 20 or more tickets? Bulk ticket discounts apply to groups. Select corporate partners may be eligible for group discounts as well. Learn more about corporate discounts.
Contact tours@zoo.org for more information

Event Parking
Free parking in zoo lots on WildLights event nights.
This event is located about 15.8 miles from Seattle-Tacoma International Airport.
Price:$6.50 - $9.75
Hours:November 28 to January 4
5:30-8:30pmclosed Dec 24th & 25th)
Features:For Adults
For Children
For Family
Free Parking
Handicapped Accessible
Does Not Accept Checks
Schedule:Nov 28, 2014 @ 05:30 PM - Jan 04, 2015 @ 08:30 PM

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Perfect Summer Events

SIFF Opening Night

May 25

Wear your sneakers for the sprint to the hors d'oeuvres tables: Seattle International Film Festival's kickoff party is always overpopulated, underprovisioned, and a lot of fun in spite of both. The first-night film is The Illusionist, a period drama starring Edward Norton and Paul Giamatti that scored with at least a couple major critics at Sundance. Twenty-five days and nearly 300 movies later, SIFF will close with another crowded, can't-miss party, on June 18. Paramount Theatre, 911 Pine St., 206-324-9996, LYNN JACOBSON

X-Men: The Last Stand

May 26

Hugh Jackman and your other favorite mutants are back to kick some life into the summer blockbuster season. (See review, p. 116.) Other dates to mark on your movie calendar: Superman Returns on June 30, and Pirates of the Caribbean: Dead Man's Chest surfaces on July 7. And if by some chance you didn't get enough of 9/11 the first time around, Oliver Stone's World Trade Center opens Aug. 9. Check for showtimes. LYNN JACOBSON

Team Dresch

May 26

The Portland-based Team's Personal Best and Captain, My Captain didn't make an impact on the music scene—they made a music scene. The reverberations of their mid-'90s queercore movement have been felt in the Northwest ever since, and this is the first club gig in their original lineup since Olympia's Homo-a-Gogo fest. With Libber and Swan Island. Neumo's, 925 E. Pike St., 206-709-9467, $8 adv./$10 DOS. RACHEL SHIMP

Sasquatch! Festival

May 26–28

It's hot, it's dry, and it's a long drive from Seattle. But watching musicians like Neko Case and the Flaming Lips wail away while the sun dips behind the expansive Columbia River Gorge can bring you to the brink of transcendence. Leave Seattle early to beat the I-90 traffic so you can catch Wolfmother on Friday night. Gorge Amphitheatre, 745 Silica Rd. N.W., George, 206-628-0888, BRIAN J. BARR

Folklife Festival

May 26–29

Seattle's summer launches with four days of "ethnic, folk, and traditional arts"— including Spanish bagpipe, Balkan women's choir, Ugandan strings, Japanese flute, madrigals, mariachi, and "xtreme marimba." Plus film, storytelling, crafts, food, and—don't just sit there—a full lineup of workshops and participatory music and dance events. Seattle Center, 206-684-7300, GAVIN BORCHERT

Pike Place Market Festival

June 3–4

For this 34th annual "Meet the Producer" weekend, Washington wine pros, top chefs (Thierry Rautureau from Rovers, Mauro Golmarvi from Assaggio, more), local bands, and area artists will gather in the alley to welcome summer. Pike Place Market, between Virginia and Pike streets, west of First Avenue, 206-682-7453, LAURA CASSIDY

Northwest New Works Festival

June 9–11 and 16–18

Make yourself an instant expert on the Northwest's indie dance and theater scene by blocking out a couple evenings to visit On the Boards this June. Four different showcases over the course of two weekends will introduce you to (or update you on) Gaelen Hanson, Marya Sea Kaminski, Alia Swersky, Gust Burns/Maureen Whiting, and many other local notables. 100 W. Roy St., 206-217-9888, LYNN JACOBSON

French Drawings

June 10–Sept. 17

Daumier's wry caricatures of fatuous politicians and poignant sketches of the downtrodden, Ingres' delicate pencil portraits, and Degas' pastel dancers are a sampling of the 19th-century French drawings and watercolors from the vast collections of the Baltimore and Walters art museums on display at Tacoma Art Museum, the only West Coast stop on this tour. (For a preview: 1701 Pacific Ave., Tacoma, 253-272-4258, www.tacomaart SUE PETERS

Pacific Northwest Ballet

June 11

Some of the most memorable moments of Peter Boal's first season flash by again, for one night only: Matthias Goecke's punk explosion Mopey, Susan Marshall's languidly suspended Kiss, plus excerpts from Jerome Robbins' In the Night, Twyla Tharp's Nine Sinatra Songs, and all of Ulysses Dove's sizzling quartet Red Angels. McCaw Hall, Seattle Center, 206-441-2424, ROGER DOWNEY

Northwest Mahler Festival

June 12–29, July 18

If most community orchestras don't have the manpower to tackle the repertory's biggest works, their players can team up for informal, enthusiastic read-throughs of works by Mahler and his late-romantic colleagues (June 12–29, repertory TBA) plus a July 18 public concert centering on a piece by their namesake (this year, Mahler's Das Lied von der Erde). Meany Hall, UW campus, GAVIN BORCHERT

Anthony Bourdain Dinner

June 13

If you heard the hubbub about last year's Thomas Keller dinner at Union, you're primed for this one, starring America's favorite adventurous eater. The globe-trotting Travel Channel chef and Union's Ethan Stowell will cook from Bourdain's Les Halles cookbook. Union, 1400 First Ave., 206-838-8000, LAURA CASSIDY

Built to Spill

June 13–15

Idaho's favorite sons perform like simple dudes jamming out in a garage. It's all the same to these guitar heroes; they'll perform with or without an audience, which is all part of BtS's onstage magic. Their latest record, You in Reverse, is their first in five years and their most insistent since 1999's Keep It Like a Secret. Showbox, 1426 First Ave., 206-628-3151, BRIAN J. BARR

Samurai Festival

June 16–July 6

Watch the old-school masters slice 'em and dice 'em in 11 reconstructed, 35 mm classic samurai films, hosted by the Northwest Film Forum. Japanese film fanatics can rejoice in this ode to the samurai with characters flying through the air, using their weapons with artistic grace. There would be no Crouching Tiger and Hero without these influential precursors. Northwest Film Forum, 1515 12th Ave., 206-329-2629, KELLIE HWANG

Science Fiction Museum Hall of Fame Induction Ceremony

June 17

Four of science fiction's greatest creators are honored—movie guru George Lucas, the late Frank Herbert (author of the Dune saga), the late Frank Kelly Freas (sci-fi artist extraordinaire), and author Anne McCaffrey. Wine and dessert on tap at the seated reception. Skychurch, Experience Music Project, 325 Fifth Ave. N., 206-770-2702, MOLLY LORI

Fremont Solstice Parade and Pageant

June 17

For strident antigay activists who like to trot out lascivious frames of pride parades past, the Fremont Solstice Parade exists to prove that people of all persuasions can strip down and act like complete freaks from time to time. God—a pagan God, mind you—bless 'em. Starts at Northwest 36th Street and Third Avenue Northwest, 206-547-7440, MIKE SEELY

Columbia City Farmers Market Greens and Grains Tasting

June 21

What does spelt flour taste like—and what's the big fuss about? Does butterhead lettuce taste buttery? What the hell is mizuna and what can a person do with it? These secrets and others are revealed as you sample greens and grains from our great state. Columbia City Farmers Market, 4801 Rainier Ave. S., 206-632-5234, LAURA CASSIDY

Seu Jorge

June 22

The versatile Brazilian actor and musician anticipated a samba revival with 1999's well-received Samba Esporte Fino, but most of us know him from knockout roles in City of God and The Life Aquatic. Seeing the charismatic talent on a small stage rather than big screen shouldn't disappoint—even if he doesn't play "Life on Mars." Neumo's, 925 E. Pike St., 206-709-9467, RACHEL SHIMP

Baaba Maal

June 24

In Senegal, you're born into a musical clan or you're not. Baaba Maal decided to be a musician and went his own way, learning from the traditional griot artists but drawing on other African national traditions as well as Western music theory and recorded pop, rock, and jazz. The fusion has made him a unique artist, with a pan-African audience and growing popularity abroad. Showbox, 1426 First Ave., 206-628-3151, www.showboxonline.comROGER DOWNEY

Fremont Outdoor Movies

June 24–Sept. 2

Why stay cooped up watching a movie inside on a Saturday night when you can be under the stars? It's like the old drive-in movies minus the cars. Now in its 14th season, this tradition keeps the crowd interactive with preshow entertainment and contests. The movie lineup includes an eclectic variety from indie action comedy Kung Fu Hustle to bubbly classic musical Grease. North 35th Street and Phinney Avenue North, 206-781-4230, www.fremont KELLIE HWANG

Seattle Pride

June 24–25

The Pride Festival and Parade are farther out than ever this year, having moved from their longtime Capitol Hill home to downtown and Seattle Center. The parade will march down Fourth Avenue on Sunday; the festival inhabits the Center grounds all weekend. Not everyone is happy with the move, but Dykes on Bikes still promise to post. 206-322-9561, LYNN JACOBSON

Chef Demo Days

June 24–Sept. 24

Better than even the best episode of Iron Chef: watching local chefs (German-born Ludger Szmania, Raul Villalobos from El Chalan Peruvian Cuisine, Kraig Hansen from Palisade, more) wrangle a meal for four using just $10 worth of locally harvested goods. Various weekend days at Seattle Neighborhood Farmers Markets, 206-632-5234, www.seattle LAURA CASSIDY

July 1–Aug. 6

Over a month of summery neighborhood and cultural events starts with the Wooden Boat Festival & Classic Speedboat Show (July 1–4). It culminates in the wildly popular-but-loud air show (Aug. 4–6), where the U.S. Navy Blue Angels and other aerial acts perform jaw-dropping stunts over Lake Washington. Various locations, 206-728-0123, MOLLY LORI

Seattle Chamber Music Society Summer Festival

July 3–Aug. 11

If Benaroya isn't your bailiwick, you might enjoy the informality of SCMS's summer concerts at the Lakeside and Overlake schools. You can buy a ticket to hear chamber music performed in intimate settings, but freeloading is also encouraged: Just bring a picnic and pull up a blanket on the lawn outside; the music is broadcast live at every performance.St. Nicholas Hall, Lakeside School, 14050 First Ave. N.E. (July 3–28); Fulton Performing Arts Center, Overlake School, 20301 N.E. 108th St., Redmond (Aug. 2–11); 206-283-8808, www.seattlechamber JACOBSON

Fourth of July Fireworks Shows

July 4

Nurture your inner pyromaniac—get yourself in viewing range for one of Seattle's festive fireworks displays well before 10 p.m. (when everything goes boom). There's a show over Elliott Bay as part of the 42nd Annual Fourth of Jul-Ivar's ( and a show over Lake Union as part of the WaMu Family 4th ( Eastsiders: Avoid bridge traffic by hitting the Bellevue Family Fourth at Bellevue's Downtown Park (www.bellevue MOLLY LORI

Audrey Hepburn Festival

July 6–Aug. 10

Presented by the Seattle Art Museum, several of Hepburn's films will be shown, including the everlasting Breakfast at Tiffany's and Sabrina. This collection of Hepburn's most famous films is bound to be a classic-movie fan's best friend. Museum of History and Industry, 2700 24th Ave. E., 206-324-1126, www.seattleart KELLIE HWANG

Dance this . . .

July 8

Every summer this performance featuring young dancers threatens to lift the roof off the theater, and this edition should follow that tradition. There's ballroom dancing led by the stars of Mad Hot Ballroom, Cornish Dance Theater's wonderful production of Martha Graham's Diversion of Angels, a new dance by Sonia Dawkins, and a trio of groups featuring percussive dance styles from Samoa, West Africa, and hip-hop America. Paramount Theatre, 911 Pine St., 206-292-ARTS, SANDRA KURTZ

July 8–20

Barefoot Studios introduces myriad dance performances designed specifically for the plaza spaces at the Museum of Glass. Performers competed for spaces in SiteWorks, promising the best of the best for audiences. Museum of Glass, 1801 E. Dock St., 253-284-4719, KELLIE HWANG

Circus Contraption's Grand American Traveling Dime Museum

July 14–23

Seattle's very own one-ring circus returns to shock, awe, and show a little skin. The wide array of acts includes acrobatics, juggling, burlesque, and stilt walking. Think: a circus for grown-ups. Magnuson Park Auditorium, 74 Sandpoint Way N.E., 206-442-2004, KELLIE HWANG

Trimpin: 'Klompen'

July 14–Jan. 21

Trimpin: 'Picnics, Rhythms and Vacations'

Aug. 5–Oct. 15

A cacophony of 120 wooden clogs suspended from the ceiling and struck by tiny mallets, and stacks of slide projectors rhythmically spitting out images from discarded slides found at flea markets around the world are this summer's bookend installations at the Frye and Seattle Asian Art Museum by German-born local sound artist and large-scale tinker, Trimpin. "Klompen": Frye Art Museum, 704 Terry Avenue, 206-622-9250, "Picnics": SAAM North Galleries, Volunteer Park, 1400 E. Prospect St.,206-654-3100, SUE PETERS

Seattle Outdoor Theater Festival July 15–16

The big question for this two-day event is where you want your lawn chair to be, or not to be, while you watch actors spout soliloquies and sonnets at the cozy park on Capitol Hill. GreenStage, Theater Schmeater, and Wooden O are all on this year's roster. Pack a picnic with some friends and get comfortable for some poetic entertainment. Volunteer Park, 1247 15th Ave. E., KELLIE HWANG

Prairie Home Companion

July 21

Those who only know Garrison Keillor as fictional small-town chronicler may be surprised to read his early humor pieces, some approaching a sort of Borges-ian meta-lit surrealism. This occasionally still peeks out in his radio variety show's sketches, alongside the roots music and his weekly Lake Wobegonologue. Chateau Ste. Michelle Winery, 14111 N.E. 145th St., Woodinville, 206-628-0888, GAVIN BORCHERT

Pearl Jam

July 22–23

Ending their 2006 tour in one of the most breathtaking venues imaginable, the wide open spaces of the Gorge should compliment Pearl Jam's equally large sound. Supporting this year's self-titled album, their eighth from the studio, their endurance is a testament to the Northwest's sheer, uh, rock power. Gorge Amphitheatre, 754 Silica Rd. N.W., George, 206-628-0888, RACHEL SHIMP

Os Mutantes

July 26

Forget every other indie/post-punk reunion you've attended (Pixies, Mission of Burma). Brazilian psychedelic pioneers Os Mutantes are reuniting for the first time since 1973 and playing only five cities, including Seattle. Do your ears a favor and experience their weirdness. This will probably never happen again. Moore Theatre, 1932 Second Ave., 206-467-5510, BRIAN J. BARR

Strictly Seattle

July 28–29

This festival and set of concerts is the dance equivalent of Dorothy's lesson—that you can find what you need in your own backyard. Local artists teach for three intense weeks, giving these performances the giddy thrill of a graduation party. With new work by Paige Barnes, Rob Kitsos, Amii LeGendre, Adele Myers, Amy O'Neal, and Deborah Wolf, this is a glossary of local choreographers. Broadway Performance Hall, 1625 Broadway Ave., 206- 325-8773, SANDRA KURTZ

Bellevue Craft Fairs

July 28–30

Christmas in July—at least that's how we think of the Eastside's annual craft convergence, since it's a great opportunity to get your shopping done early. Among events coinciding are the Bellevue Arts and Crafts Fair (sponsored by the Bellevue Arts Museum) and the Bellevue Festival of the Arts. Bellevue Arts and Crafts Fair: Bellevue Square parking lot, Northeast Fourth Street and 100th Avenue Northeast, Bellevue, 425-519-0770, Bellevue Festival of the Arts: Cost Plus Parking Lot, Bellevue Way Northeast and Northeast Eighth Street, Bellevue, 206-363-2048, LYNN JACOBSON

Ballard SeafoodFest

July 29–30

Make a beeline for the festival's beer garden; it serves up some fab local brews. Oh, and don't forget the seafood! The Ballard Chamber of Commerce makes a mean barbecue salmon. After chowing, hear music from Stan Boreson or Wylie & the Wild West Show and check out the arts and crafts booths. Northwest Market Street and 22nd Avenue Northwest, 206-784-9705, MOLLY LORI

Der Rosenkavalier

Aug. 5–26

Richard Strauss was the bad boy of the European avant-garde when in 1911 he came up with something really shocking: a silvered, perfumed, bittersweet romantic comedy set in 18th-century Vienna, full of sumptuous waltzes and a three-soprano finale to die for. Seattle Opera, McCaw Hall, 206-389-7676, GAVIN BORCHERT

South Lake Union Block Party

Aug. 11–12

Calling this a "block party" is a little disingenuous. A quasi-publicity stunt designed to legitimize the city's least organically created neighborhood is more like it. But that doesn't mean tons of fun can't be had for everyone via a hodgepodge of first-rate chow, elixir, and hot, hard rock and roll. South Lake Union Discovery Center, Westlake Avenue and Denny Way, 206-342-5900, MIKE SEELY

Endfest 15

Aug. 12

Always a hot ticket, the lineup will be announced Thursday, June 1. White River Amphitheatre, 40601 Auburn Enumclaw Rd., 360-825-6200, KELLIE HWANG

Aug. 19–20

Celebrate all things cannabis, with music, food, arts, and political action. This popular annual "freedom festival" is in its 15th year. Myrtle Edwards Park, Pier 70, 206-781-5734, LYNN JACOBSON

Longacres Mile

Aug. 20

Contrary to popular opinion, horse racing isn't restricted to a handful of elite 3-year-olds on the first weekend in May. The sport's tried-and-true stars are actually older than that, and some of that cream will race in the Grade 3 Longacres Mile, the crown jewel of Emerald Downs' always stimulating meet. Emerald Downs, 2300 Emerald Downs Dr., Auburn, 206-342-5900, MIKE SEELY

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Tony, Ellen & Biscuit

What would Jesus say to Lindsay Lohan

There are very few entertainers that have been in the news more than Lindsay Lohan, and it has rarely been in a good way.  Lindsay has had a series of tumultuous relationships with both men and women, she has allegedly had a drug and alcohol problem, and some may claim she is a kleptomaniac.  And add parents who appear to be more focused on getting and keeping their name in the news than helping their daughter and you have the perfect storm of dysfunction.

So what would Jesus say to this beautiful young lady who one may argue has committed every "sin" in the book and seems set on destroying her life?  Well, I hesitate to speak for Him, but I guess that He would simply ask her one question.  And that question may be, "Lindsay, what or who are you looking for?"  And her answer would tell Him what he already knew...she is looking for unconditional love and acceptance.  Oh, she wouldn't come right out and say it, but Jesus would quickly see deep into her answer, because He is the ultimate therapist (He also knows her parents).  When you read the New Testament you find that Jesus always had a way of getting to the heart of the mater.

You see that is why Lindsay is having so many problem in her life.  It is the reason that I have had many of the problems that I have had and you have had in your life.  Think about the times in your life that you were out of control and making one mistake after another.  For some of you reading this you may be thinking, "I'm there now!"  So, what or who are you looking for?  If you were like me and Lindsay you were looking for something to fill that hole in your heart, soul, and life.  Someone or something comes into all of our lives and damages our heart and soul.  And then we go in search of something or someone else that can repair that damage.  We need that hole in our heart and life to be be filled with hope, love, and acceptance!

I know what I'm about to say is going to sound strange to some of you so don't stop reading right after you read the next sentence.  I believe that hole in all of our lives is a God shaped hole.  We can try to fit all kinds of things into it, but only God will fit.  In my experience, He is the only one that offers what we all, especially entertainers like Lindsay, crave and that is unconditional love and acceptance.  I will elaborate on what that means in future posts, but think about it and at least give my theory the benefit of your doubts.  And let me conclude with the one thing that I do know that Jesus would say to Lindsay Lohan...I love you.

Pastor Tony

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Subject: File No. S7-19-07
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Affiliation: Ret. Investor

July 17, 2008

Comments attached: Stop naked short selling. How can you allow traders to sell something that is not theirs. Do your job and put an end to this practice. Talk about transparency and credibility, they don't exist nowadays. Stop this manipulation. Thank you.


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Welcome to SECTalk.com

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Florida Baseball Hosts No. 1 Florida State on Tuesday Night

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Florida (13-7) and No. 1 Florida State (17-2) will tangle for the first time in 2014 at McKethan Stadium on Tuesday night.

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Baseball Notebook

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South Carolina won one of three games this past weekend at Georgia. The Gamecocks are now 35-13 and 13-11 in the SEC with eight games left in the regular season. South Carolina is third in the SEC East and tied for sixth overall in the league with six conference games remaining.

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Service Saturday: Baseball Visits Atlanta Hospital

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Before their game against Georgia Tech, members of the Georgia baseball team visited Egleston children's hospital in Atlanta.

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Adam Matthews Drafted By Cincinnati Reds

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South Carolina senior outfielder Adam Matthews has been selected in the 29th round of the 2012 MLB Draft. Matthews was the No. 892 overall pick by the Cincinnati Reds. Matthews is the fifth current Gamecock player to be drafted this year.The Baltimore Orioles earlier selected Christian Walker (fourth round) and Matt Price (seventh round) with the Arizona Diamondbacks taking Evan Marzilli (eighth round) and the Los Angeles Angles of Anaheim choosing Michael Roth (ninth round).

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2015 Football (0-0, 0-0)
9/3/15 North Carolina; 9/12/15 Kentucky; 9/19/15 at Georgia; 9/26/15 Central Florida; 10/3/15 at Missouri; 10/10/15 LSU; 10/17/15 Vanderbilt; 10/31/15 at Texas A&M; 11/7/15 at Tennessee; 11/14/15 Florida; 11/21/15 The Citadel; 11/28/15 Clemson

2015 Baseball (32-25, 13-17)

2014-15 Basketball (17-16, 6-12)


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Infosec Weekly Roundup, December 12 – 18, 2011

Cisco 2011 Annual Security Report

Cisco Security report for this year comes to highlight most important security threats, the good news in this report is the dramatic decline for spam volume but criminals are now using small botnet that are difficult to track and they focus more on bank attacks using Zeus toolkit (Zbot), in term of spam volume we find India at the first place with 13, 9% of spams worldwide followed by Russia and Vietnam. On the other side the report expect on next year an increase in cybercrime due to hackactivism groups like Anonymous and LulzSec.

Tunisian-HoneyNet Project November 2011 Report

This week the Honeynet project Tunisian chapter released November report that includes statistics for malicious attacks in the cyber space, top operating system attack are targeting windows and 445 port is the first target by 71,43%.

Decoding malware SSL using Burp proxy

This is an interesting article about a way to analyze SSL network communication, Andre’ M. DiMino –SemperSecurus posted the way to decode encrypted traffic using BurpSuite proxy.

Apple Crash Reports Help Hackers to create a jailbreak exploit

New iOS software by apple is very hard to jailbreak so if you have iPhone or iPad you need to download and use only software from apple appstore that are not the case with other operating systems. Here iPhone Dev-Team started to search for ways to Jailbreak latest iOS version which will allow user to download any program from any source, off course this can harm the system and risk you device to get new malwares.


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Viscount Systems wins in Maine and Fla.

Monday, May 5, 2014

BURNABY, British Columbia-Viscount Systems, a provider of security software and services, won two additional U.S. federal government contracts to secure facilities in Maine and Florida.

The company's Freedom access control technology, as well as its VeriCert certification software, will be deployed in these buildings and in keeping with contractual obligations the government agencies have not been named.

"The opportunity to secure additional U.S. Government facilities speaks to the expanding strength of our Freedom product and also to the confidence these agencies have placed in us," said Dennis Raefield, president and CEO of Viscount, in a prepared statement. Rayfield joined Viscount in December 2012.

"Whether it's the cyber security technology itself or the fact that we provide a cost effective solution, we are showing time and again that this is a beneficial business relationship for both parties. U.S. Federal Government facilities are moving towards stricter security requirements and we will be their partner every step of the way."

Viscount's Freedom access control system allows entry devices (ID cards, RFID readers, biometrics, etc.) to be connected to, and controlled by, standard building IT networks without requiring access control panels and wiring.


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Paul Morley

Paul Morley (born 26 March 1957 in Stockport, Cheshire, England) is an English journalist, who wrote for the New Musical Express from 1977 to 1983, during one of its most successful periods, and has since written for a wide range of publications. He has also has been a band manager and promoter, as well as a television presenter.

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Fashion February, 9 2012

Native Son Teams with Raleigh Denim for Autumn/Winter 2012

For their Autumn/Winter 2012 collection, Native Son has teamed with Raleigh Denim in order to find perfect balance in “its ability to reference the past, exist in the present and look forward to the future.” As for the near future, the two companies will spend the next four seasons developing products that hew to the culture and manufacturing integrity of denim in the 1880s. From these looks it seems like there’s a pair of jeans to suit most every taste from slim to tapered to carpenter. With all these options, we’re not sure why the model is so distraught.

More looks in our gallery…


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Counter intelligence

A SELF editor went undercover as a beauty saleswoman. What she learned selling can help you buy smarter.

I first spotted her near the pajamas. Feeling like a hunter, I actually thought, Fresh meat. It was a slow morning at the Wayne, New Jersey, Kohl’s Beauty Boutique, a department within the store that sells three brands created by the Estée Lauder Companies. I wanted action. So I trolled the store’s aisle, moisturizer in hand.

“Excuse me,” I said, “can I take away your stress?” A hokey question but, I’d learned, not one women readily say no to. My target tried the lotion as I listed its qualities (spalike scent! moisturizing extracts!). She even followed me back to the boutique, where I gave her a hand massage. I then hung back while she browsed eyeshadows. She soon rolled her shopping cart away, the lotion and a scrub inside.

I was moonlighting to get the scoop on what Kohl’s calls assisted self-service: a hybrid beauty department with roving salespeople and accessible testers, as well as help-yourself displays of boxed products. Unlike in department stores, you don’t need an employee to retrieve an item (while you endure sales pressure); unlike in drugstores, there are samples to try and help available if you need it. Other hybrids include Sephora, Bath & Body Works (it now sells 38 beauty brands) and Ulta stores. On the drugstore side, Revlon is dispatching sample-toting advisors to thousands of Walgreens and CVS stores. And two brands new to the United States, Avéne and Vichy, station lab coat-clad helpers in chains such as Duane Reade.

Assisted self-service puts the customer in control, but a salesperson’s goal is, of course, to sell. I’m sharing what I learned during Kohl’s training so you will know what to expect at one of these hybrids (or any store, for that matter) and can get the best products, advice and service for your beauty dollar.

Be prepared for questions.

Salespeople are taught to get information so they can suggest products. Being peppered with queries can feel intrusive, but if you freely reveal your likes and needs, you’ll probably get helpful insights. When my customer told me she had never exfoliated, I explained the skin benefits and did a demo. She bought the product, but even if she hadn’t, she’d have walked away with a useful beauty tip.

Listen to recommendations.

Don’t assume they’re merely a sales technique. After all, the saleswoman has experience with the merchandise, and she wants you to like what you buy so you become a repeat customer. In training, I learned about all 106 beauty boutique products, and I developed some faves (Good Skin antiacne swabs and Flirt! blush papers) that I genuinely raved about to customers. Trust yourself to detect insincerity.

Look for spotless samples.

Crusty, messy testers don’t scream “Try me!” Kohl’s is so aware of how much shoppers care that I had to apply hand sanitizer and wipe off tester tops in view of customers I helped. Many hybrid stores provide disposable applicators and tissues so you can clean testers yourself, but how attentive salespeople are to tidying up can indicate how good they’ll be at giving advice. Bypass neglected displays.

Expect an expert—up to a point.

My training included only the most basic facts about skin (what it’s made of, etc.). For true medical issues, see a dermatologist, regardless of how knowledgeable a salesperson sounds. (An employee who “plays doctor” at the counter may simply be eager to help.) Similarly, I learned elementary makeup application; for a thorough makeover, you’re better off at a department store.

Cedric Angeles
KEYWORDS: Makeup,products,Skin Care
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LEOMINSTER -- Owners of Grand View Country Club want a special permit from the City Council to expand the links to 18 holes but councilors on Tuesday said they first want to hear what the Planning Board and Conservation Commission have to say.

Country-club owners Ken and Dennis Vachon appeared before the council with attorney Douglas C. Reynolds.

They hired golf-course architect Mark Mungeam to design the additional second half of the course.

The course was originally 18 holes but several years ago the Vachon family put the first nine holes in conservatory so the family cannot use that land again, Ken Vachon said.

Instead, they are proposing using another piece of land but because it would encroach on the 400-foot reservoir perimeter, it requires a special permit.

Neighbors of Grand View golf course are concerned about plans to expand the links and how it will affect child safety and water quality.

A couple of the fairways would also be within 100-foot buffer of wetlands, Ken Vachon said.

Kevin Kelly, of Elm Street, said holes 7 and 8 would come within 600 feet of his rear deck.

"It's going to cause some definite disruptions in the area," he said. "I'm worried about house values, how it will effect lifestyles."

Jennifer Maguy, also of Elm Street, said she is concerned how fertilizers and herbicides could impact her well water.

"We are downhill from the golf course as it is now," she said.

Lori Mak, of Elm Street, said her basement gets wet already and is wondering how a golf course will change the water table.

She is also concerned about her young children playing in the back yard.

"It's just not going to be as enjoyable as it is," Mak said.

Justin Gelinas, of Elm Street, said he has not formed an opinion on whether to support or oppose the project because he still needs more details.

At-large Councilor Claire Freda said she wants to hear what the Conservation Commission decides about the project.

"I think the concerns about the watershed and the chemicals will be pretty clearly addressed at the Conservation Commission," she said. "There are a number of ways things can be protected, can be used."

The council is scheduled to continue its public hearing on Jan. 28.

In other business, the council rejected a request to rezone the former Carnivale real-estate office at 404 Main St. from residential B to commercial zoning.

Also, Fran Richards appeared before the council to say the Leominster American Little League is still having issues with Mayor Dean Mazzarella, alleging his position as mayor could be influencing his ongoing dispute with the league as a neighbor.

"We believe this represents a conflict of interest for the employees and at very least may put them in a position where they may not be able to be objective because the abutter is also their manager-boss," Richards said.

It's accusations without merit, Mazzarella said after the meeting.

He hired an attorney so he can stay out of the discussions.

"All I know is I have a scoreboard and sign on my property," he said. "They never got permission to put it (there) and it's still sitting there."

He requested the council agree to hear the league's concerns but no action was taken.

Follow Jack Minch on Facebook and Twitter @JackMinch


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Three Little Pigs, Busan by cfarivar on Flickr

I am fascinated by the blissed out expression on these pigs' faces, hopefully a reflection of the way they lived and died though that's probably wishful thinking on my part.

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1. K! Pizzacones Come to NYC
People in NYC went nuts over the arrival of the first retail pizza cone in this pizza-obsessed city. Love 'em or hate 'em, they're sort of fun if a bit expensive for what they are.

2. The Food Lab: Fresh Ricotta in Five Minutes or Less
Given that every single food blog has covered the subject at least twice, it's probably no surprise to all you internet-savvy food hounds out there that ricotta cheese is almost stupidly simple to make at home. Basic instructions: heat milk, add acid, drain, enjoy....

3. Seattle: The Original Starbucks at Pike Place Market and Trying Clover-Brewed Coffee
The first location is special and all, but it's the one-year-old Starbucks a few blocks away that really rocks.

4. The Mac Snack Wrap, Big Mac in a Tortilla
...My first problem? Terminology. Lest you get confused by the Mcs and the Macs and the Snacks: the new Mac Snack Wrap is essentially a Big Mac in a tortilla. The Snack Wrap, on the other hand, is a choice of grilled chicken or crispy chicken, lettuce, cheese and sauce on--wait for it--a tortilla....

5. Video: Anthony Bourdain Appears as 'Dr. Tony' on 'Yo Gabba Gabba!'
Seen this video yet? Apparently, Anthony Bourdain's nearly 2-year-old-daughter, Ariane, likes the show Yo Gabba Gabba, which is one reason he may have agreed to appear on it. This episode will air on March 10, 2010. Wonder how the tyke will react when she sees her pops, as "Dr. Tony," helping Toodie over an illness.

6. Dinner Tonight: Alton Brown's Ramen Shrimp Pouch
Yes, you can make ramen in an aluminum pouch, but why, oh why, wouldn't you just simmer it in a pot?

7. Shamrock Shake Returns to Select McDonald's, But Disappoints This Year
You may notice the seasonal McDonald's menu addition popping back up at select locations: the almighty Shamrock Shake. The St. Patrick's Day promotion is just a green, minty shake, but has inspired a cultish following--some of us have even embarked on an emotional roller coaster to locate it. Thanks to though, which lists the latest sightings, the hunt is a little easier....

8. Sunday Dinner: No-Holds-Barred Lasagna Bolognese
Ragù Bolognese is the king of all meat sauces.

9. People, People ... a Potluck Saga!
...Don't bring something and not put it out. (Just weird-people.)
Don't leave things on little tables (I just found cookies by the phone.)
Don't take home other people's items unless they offer.
Do bring whatever the hell you want. (I don't judge on that.)
Do take your dish home with you or make it a disposable one.
Do eat and have a good time....

10. How to Make Mozzarella
Making mozzarella at home is ridiculously easy, especially if you've got Kevlar hands. Mozzarella is a pasta-filata style of cheese which involves hand-stretching hot curds into pliable strands. Like pulling bread dough, the point is to manipulate it just enough to improve elasticity, but not so much as to toughen the thing....

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The Mile End Cookbook by Noah and Rae Bernamoff

This year I've gotten to read, cook from, and treasure dozens of new cookbooks. Each book has allowed me a glimpse into an author's style for cooking and writing, not to mention the gorgeous photography. Between me and my Cook the Book predecessor Caroline, we've cooked from close to 50 cookbooks so far this year. There were so many excellent books it'd be impossible to rank them, but here are 10 that we loved most.

These books would also make great gifts for everyone on your list, from the deli fanatic to the hummus lover, the DIY-er to the globetrotter; we've got all of them covered here.

Also, see our 10 favorite cookbooks from 2011 >>

Ripe by Cheryl Sternman Rule

Ripe by Cheryl Sternman Rule

If Skittles hadn't already trademarked the slogan "taste the rainbow," we would be nominating it for Ripe, the produce-centric cookbook from Cheryl Sternman Rule, the voice behind 5 Second Rule. Ripe takes you on a colorful journey through the world of fruits and vegetables, making it a perfect gift for your artistic friend. It begins with reds and pinks (think cranberries, tomatoes, and grapefruits), meanders through oranges and yellows (hello, butternut squash and persimmons), moves onto greens (like kale and favas), blues and purple edibles such as eggplant and blackberries, and ends up in the earthy toned realm of onions and mushrooms. It's not only a gorgeous book, but it's also full of great tips as well.

Favorite recipes: Honeydew Salad with Poppy Seed Dressing; Eggplant Romesco Rigatoni; Toasted Nori Edamame with Garlic-Chile Oil

Ripe by Nigel Slater

Ripe by Nigel Slater

Yes, you read correctly. In 2012, there was not one, but two cookbooks aptly named "Ripe." Nigel Slater's Ripe: A Cook in the Orchard is not color-centric; instead it focuses on elegantly detailed preparations for all manner of fruits grown in and around his orchard in England. Slater's uniquely philosophical (but not patronizing) voice and casual recipe style makes for a relaxing, informative read. Think of Ripe more as a guide to utilizing fruit to its greatest potential than a strict textbook of technique. Slater encourages thoughtful experimentation.

Favorite recipes: Crisp Pork Belly, Sweet Peach Salsa; A Salad of Game, Grapes, and Verjuice; Duck with Figs and Barolo

Burma: Rivers of Flavor by Naomi Duguid

Burma: Rivers of Flavor by Naomi Duguid

2012 was a banner year for Asian cookbooks, but for the best of the best, turn to James Beard Award-winning author Naomi Duguid's fall release: Burma: Rivers of Flavor. Following in the footsteps of her other fabulously detailed and photographed books (Beyond the Great Wall, Hot Sour Salty Sweet, and Mangoes and Curry Leaves for starters), Burma takes the reader on a culinary expedition through every aspect of the cuisine, from vibrant and funky salads to rich meat curries and soul-warming soups. And there's more to the book than just recipes. Duguid is an apt observer of culture, as she interweaves stories of religion, politics, and family throughout the book.

Favorite Recipes: Golden Egg Curry; Kachin Pounded Beef with Herbs; Coconut Sauce Noodles.

Eat with Your Hands by Zakary Pelaccio

Eat with Your Hands by Zakary Pelaccio

There aren't too many cookbooks out there that are peppered with the F-word, but Eat with Your Hands by Zakary Pelaccio, the leader of the Fatty family of restaurants—including Fatty Crab, Fatty 'Cue, and Fatty Snack—is at the top of that list. Eat with Your Hands is a guide to replicating Pelaccio's cool take on Southeast Asian eating at home. It is unique but also accessible, written in a tone that makes even the most exotic ingredient or unfamiliar technique seem doable, and fun even. Eat with Your Hands also annotates each recipe with not only a beverage pairing but also suggested listening.

Favorite recipes: Asparagus Kerabu; Curry Leaf Fried Chicken; Lamb Burgers

Jerusalem by Yotam Ottolenghi and Sami Tamimi

Jerusalem by Yotam Ottolenghi and Sami Tamimi

During a time of great conflict and sadness in Israel, Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is a breath of fresh air. Not only does the book present a rich tapestry of recipes, breathtaking photographs, and beautiful essays, but it also offers a glimpse into Jerusalem's vast diversity of peoples and the food they prize most. Both chefs were born in Jerusalem (in the same year, no less), yet they each bring distinctly different cultural experiences to the table: Ottolenghi is Jewish and Tamimi is Palestinian. Their seamless coalescence of traditional recipes from both cultures (as well as many others represented in Jerusalem) offers an uplifting and exciting view of the city. On top of all this, they've included the single-greatest hummus recipe of all time. Make it and swoon.

Favorite Recipes: Mejadra; Na'ama's Fattoush; Hummus Kawarma with Lemon Sauce

The Smitten Kitchen Cookbook by Deb Perelman

The Smitten Kitchen Cookbook by Deb Perelman

Deb Perelman has been cooking (and tweaking) recipes for over six years on her blog Smitten Kitchen, making her one of the most popular and prolific food bloggers online. Her first cookbook, The Smitten Kitchen Cookbook came out this fall. While the recipes stick to Perelman's general oeuvre (vibrant yet comforting meals) the featured dishes are (for the most part) unique to the book. As on her blog, the recipes are tested and adapted for even the smallest kitchens; many are excellent weeknight solutions, but there are more than a few entertaining-worthy recipes scattered throughout.

Favorite Recipes: Fingerlings Vinaigrette with Sieved Eggs and Pickled Celery; Mushroom Bourguignon; Harvest Roast Chicken with Grapes, Olives, and Rosemary

Asian Tofu by Andrea Nguyen

Asian Tofu by Andrea Nguyen

A whole cookbook devoted to tofu? Yes, please. Andrea Nguyen's Asian Tofu is a gorgeous guide to all things bean curd. Beginning with recipes for making your own tofu at home, Nguyen acts as a guide through the world of tofu enjoyment, a world that goes way beyond tofu's hippie health food staple reputation. She's put together a colorful selection of tofu recipes designed highlight the wonderfully versatile world of bean curd, including dishes as disparate as Fermented Tofu, Lemongrass, and Goat Skewers and Tofu Blancmange with Cured Pineapple and Lime.

Favorite Recipes: Spicy-Sweet Fried Tofu Buns; Saag Soy Paneer; Silken Tofu and Edamame Soup

My Pizza by Jim Lahey

My Pizza by Jim Lahey

Revolutionary is a word that gets tossed around a little too frequently in the world of recipe writing. Really, how many recipes are truly revolutionary? Well, Jim Lahey's No-Knead Bread really is. It's a recipe that got everyday folks (read apprehensive bakers) into the kitchen with the confidence that they, in fact, could bake really great artisan bread within the confines of their home kitchens. With his 2012 release, My Pizza, Lahey lets all the pizza nerds get in on the no-knead action. The book adapts recipes from his New York pizzeria Co. using his no-knead method. It's full of creative pies topped with gorgeous and unexpected combos like corn and tomato, squash and pumpkin seeds, and brussels sprouts and chestnuts, as the non-pizza offerings that make Co. such a gem.

Favorite Recipes: Pizza Bianca; Basic Tomato Sauce; Bird's Nest Pie

The Homemade Pantry by Alana Chernila

The Homemade Pantry by Alana Chernila

Whether to save money or follow the latest trend, making pantry staples from scratch is an exercise de rigueur in many home kitchens these days. And while there were quite a few books offering DIY recipes this year, Alana Chernila's The Homemade Pantry was certainly the most comprehensive. With simple recipes for everything from ketchup and mustard to ricotta and mozzarella, The Homemade Pantry is not only a really fun cookbook, but also a real eye-opener. After all, when was the last time you whipped up a batch of butter at home? It's not only easy but thrilling and not nearly as time-consuming as you'd imagine.

Favorite Recipes: Butter; Corn Tortillas; Ricotta Cheese

The Mile End Cookbook by Noah and Rae Bernamoff

The Mile End Cookbook by Noah and Rae Bernamoff

Noah and Rae Bernamoff, the enterprising duo behind Brooklyn's (and now Manhattan's) Mile End Deli, released an impressively comprehensive deli cookbook this year, perfect for anyone with a taste for towering meaty sandwiches. The Mile End Cookbook first lays the groundwork for homemade charcuterie, smoked meats (chicken and fish as well as brisket), pickles, and spreads. The second half looks more like a standard cookbook, with recipes for most of what you'll find on their menu. You can choose to make each of their sandwiches totally from scratch, from the meat to the bread, or take a few shortcuts if you're really craving that roast beef on weck.

Favorite recipes: Chicken Soup with Soup Mandel; Tsimis; Roast Beef with Pickled Horseradish.

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The Secret Ingredient (Sesame): Super Sesame Hummus

[Photographs: Kerry Saretsky]

No secret ingredient to date has offered the opportunities of the sesame seed. It is a globetrotter, appearing on hamburger buns in California and bagels in New York. From halvah in North Africa to oil in India. In dim sum in China; on sushi in Japan. Its applications are sweet and savory. It is a ubiquitous culinary confetti, nutty and fragrant and substantial. Comfort food, in a way, to the whole world.

From a gastronomic perspective, sesame also comes in a variety of preparations. First, raw and white. Then white and toasted. Black sesame seeds are the mysterious brunette to the more common blond. Sesame paste, known as tahini, is found in jars in raw and toasted varieties. And sesame oil, too, comes in raw and toasted iterations. And while raw sesame products are known for their healthy properties, the toasted variations recall that sensory nuttiness and exotic fragrance for which the seeds have become world famous.

For our first foray into sesame, I start in a place where sesame has existed ever so long in unremarked silence: hummus. When we think hummus, we think chickpeas and garlic and olive oil and lemon. Easier to forget is tahini—I have, in fact, been guilty of omitting it and wondering what I had done wrong. I support many shortcuts from the grocery store, but homemade hummus is worth the extra five seconds of effort. So much more fragrant and velvety. For this version, I turn up the sesame volume, incorporating whole freshly toasted white sesame seeds, toasted sesame tahini, and toasted sesame oil to accompany the usual suspects. The result is thick like chickpea mousse, redolent of exotic, fragrant sesame. I serve it with homemade whole wheat pita chips—and whisper, "Open sesame."

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.

The Secret Ingredient (Sesame): Super Sesame Hummus

About This Recipe

  • 1/4 cup raw sesame seeds
  • 1 pound, 13 ounce can chickpeas, drained and rinsed
  • 1/4 cup sesame tahini
  • 3 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • 1 clove garlic, roughly chopped
  • zest and juice of 1 lemon
  • salt
  • 2 tablespoons water
  • 4 whole wheat pitas, cut into eighths
  • Olive oil for drizzling
  • Salt

  1. 1

    In a small sauté pan, toast the sesame seeds, over medium heat, turning very often for 30 seconds. Remove to a bowl to cool.

  2. 2

    Add all the ingredients, including the sesame seeds (reserving a few for garnish), to the food processor except the water. Puree until very smooth. Add the water as needed to obtain the smooth, thick, desired texture.

  3. 3

    Top with a drizzle of toasted sesame oil, a drizzle of extra virgin olive oil, and any remaining toasted sesame seeds.

  4. 4

    Whole Wheat Pita Chips

  5. 5

    Preheat the oven to 350 degrees.

  6. 6

    Lay the pita wedges out on a baking sheet in a single layer. Drizzle lightly with olive oil and sprinkle lightly with salt. Toss to coat.

  7. 7

    Bake for 10 minutes, or until just golden and crisp. Serve with Super Sesame Hummus.

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Rainbow Layer Cake

[ Photograph: Clare Barboza]

Note: This cake is not difficult to make, but it is time-consuming and requires two batches of cake batter, so I'm not going to be bossy about what recipe you choose to use; instead, I am focusing on the process of how to assemble this lovely layered treat. You can use your favorite vanilla or yellow cake recipe (9x9-inch pan yield) or even two batches of cake made from a mix. I won't judge you, I promise.

Additionally, since the cake demands a fairly large amount of frosting, depending on your mixer's capacity, you can make it in one big batch (as specified in the recipe) or halve the recipe and make in two batches.

Rainbow Layer Cake

About This Recipe

Active time:1 hour
Total time:4 hours
Special equipment:9x9-inch baking pans (6, or as many as you have)
This recipe appears in: Cakespy: Rainbow Layer Cake

  • For the cake:
  • 2 batches of your favorite vanilla or yellow cake batter, 9x9-inch pan yield
  • For the frosting:
  • 4 sticks (2 cups) unsalted butter, softened
  • 12-14 cups confectioners' sugar, sifted
  • 1/4 cup heavy cream, plus 2 tablespoons
  • 3 teaspoons vanilla extract

  1. 1

    Preheat the oven as specified in your cake recipe. Line six round cake pans (8- or 9-inch) with circles of parchment paper. If you don’t have six pans (it’s OK, neither do I), line as many as you have; you can bake this in a few batches.

  2. 2

    Divide the batter between six separate bowls. Add food coloring to each of the bowls of batter: red, orange, yellow, green, blue, and violet. Be very liberal with the food coloring, as the colors will fade slightly during baking.

  3. 3

    Pour the batter into the prepared pans and bake. Since these cakes are fairly thin, keep an eye on the baking time—it will be significantly less than if you were baking all of the batter as a single layer cake.

  4. 4

    Once baked, remove the cakes from the pans and set them on wire racks to cool. While you wait for the cakes to cool, prepare the frosting.

  5. 5

    In the stand mixer with the paddle attachment, mix the butter on medium speed until it is very fluffy. Add 4 cups of the confectioners’ sugar, and mix on low speed until smooth and incorporated. Pause to scrape down the sides of the bowl, and add the cream and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes, continuing to add more sugar, cup by cup, until it has reached your desired spreading consistency. If your frosting becomes too stiff, you can thin it by adding more cream, but be careful to add the cream in small (teaspoon) increments so that the frosting does not become too thin.

  6. 6

    Using a large knife (preferably serrated), slice the tops of the cakes to make them level. Place the violet layer on a serving plate and top with a dollop of frosting. Do not spread it to the edges, as the weight of the succeeding layers will flatten the frosting. Repeat with the remaining layers until they are stacked from bottom to top: violet, blue, green, yellow, orange, and red on top.

  7. 7

    To stabilize the cake, place 2 to 3 long skewers down through it (just don’t forget to remove them from the slices when served!). Chill the cake for at least 20 minutes; it will help it firm up and be easier to frost. Using an offset spatula, apply a thin crumb coat of frosting to all of the cake surfaces. Return the cake to the refrigerator for about 30 minutes so that the crumb coat becomes firm.

  8. 8

    Remove from the refrigerator and apply the rest of the frosting. Keep the cake chilled until 30 minutes before serving.

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Favorite Buttermilk Skillet-Fried Chicken from 'Mastering the Art of Southern Cooking

[Photograph: Kate Williams]

Before last week, I had never made real fried chicken. I've fried plenty of chicken wings, tortilla chips, and tempura-ed everything. But true, homemade, brined-in-buttermilk, dredged-in-flour, and fried-in-a-skillet Southern-style chicken had never graced my kitchen table. Between the perceived mess and my worry of serving burnt-but-still-raw chicken, I knew I'd need a commanding voice to guide me through my fears and persuade me to give it a shot.

The buttermilk skillet-fried chicken recipe in Nathalie Dupree and Cynthia Graubart's Mastering the Art of Southern Cooking offered just the direction I was looking for. Reading the recipe was akin to having an artful chicken fryer explain the process right in my kitchen. In the end, it wasn't even that difficult—control the heat and you'll control the chicken.

Why I picked this recipe: There's a first time for everything; this week, it was frying chicken.

What worked: Adding butter to the fry oil (in this case, shortening) made for a particularly flavorful crust. The buttermilk brine kept the meat moist and just a bit tangy, ready to drip chicken juice all over eager hands.

What didn't: I'd advise against trying to fit all of the chicken in one batch. Even though everything fit without a spill, I had to crank the heat up really high to regain the lost heat.

Suggested tweaks: Let the chicken come up to room temperature before battering and frying it (or at least let it sit out for a while to lose the chill from the fridge). This will help with temperature loss. If you don't want to use shortening as the main fry oil, you can use any refined vegetable oil or peanut oil. But don't skip the butter.

Reprinted with permission from Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart. Copyright 2012. Published by Gibbs Smith. All rights reserved. Available wherever books are sold.

Favorite Buttermilk Skillet-Fried Chicken from 'Mastering the Art of Southern Cooking

About This Recipe

Yield:Serves 4
Active time:45 minutes
Total time:2 to 3 hours
This recipe appears in: Favorite Buttermilk Skillet-Fried Chicken from 'Mastering the Art of Southern Cooking

  • 3 cups buttermilk or whole milk
  • 1/4 cup salt
  • 1 whole chicken (2 1/2–3 pounds), cut into 8 frying pieces
  • 1–1 1/2 cups shortening
  • 1/2 cup butter
  • Freshly ground black pepper
  • Finely ground hot red pepper
  • 1–1 1/2 cups all-purpose flour

  1. 1

    Pour the buttermilk and salt into a nonreactive container or a plastic ziplock bag. Add the chicken pieces. Close the bag and refrigerate for 1 to 2 hours.

  2. 2

    Remove the chicken from the buttermilk brine, lightly shake, and move to a colander over a bowl or sink so that the excess buttermilk drains off yet leaves the skin moist enough for the flour to adhere. Larger chickens take longer to cook, so they should be rinsed to prevent burning. If there is not time to brine, sprinkle the damp chicken lightly with salt, then add salt, freshly ground pepper, and hot red pepper to the flour.

  3. 3

    Meanwhile, melt shortening in a 9- to 10-inch heavy-bottomed or cast-iron skillet. Add the butter in increments to the melted fat, making sure that the melted mixture will go only halfway up the chicken and that the skillet is no more than half full. While the fat is heating, pepper the chicken on both sides with the two peppers. Spread flour on a rimmed baking sheet and lightly add a bit of black pepper. Pat the still damp chicken in the flour on both sides. Knock off any excess flour by lightly tapping the bone-edge of the chicken on the counter and arrange around the sides of the colander in a single layer.

  4. 4

    A bit before the fat registers 375 degrees on a deep-fat thermometer (or sizzles when the exposed end of the leg bone is inserted in the fat), flour the individual chicken pieces again, tapping the bone-edge of the chicken pieces on the counter to remove excess flour as desired. After each piece is floured, start adding the largest pieces to the hot fat, usually the dark meat, skin side down, to the hottest spot in the skillet, reserving the white meat for cooler spots, small pieces in last. It is helpful to add them in a pattern, such as clockwise, so removal is guess-free, with first pieces in/first pieces out. Try not to crowd the chicken in the skillet, as too much chicken in ratio to the fat will cool down the fat. The pieces may touch but not overlap. The rule of thumb is that the bottom of the pan should be visible in places. Keep a watch on the chicken, moving the pan as necessary over the heat so that all the pieces of the chicken are browned evenly. This is particularly important if the pan and burner are different sizes, as they usually are, and the heat is concentrated in one area.

  5. 5

    Carefully maintain the heat of the fat while chicken is being added to the pan, preferably with the help of a deep-fat thermometer.

  6. 6

    Partially cover the pan with a lid for 6 minutes. The temperature of the fat should be at least 325 degrees; remove the lid and continue to cook 3 to 4 minutes more, until the pieces are deep golden brown on the bottom. Turn the browned chicken with tongs and cook uncovered to brown the second side for 8 to 10 minutes more. Listen and look for the sizzle around the chicken pieces. Smaller pieces will finish cooking before larger pieces, so remove these from the pan as needed. The internal temperature of the chicken should register 165 degrees when an instant-read thermometer is inserted into the flesh of the chicken, not touching the bone. The juices of the chicken will run clear and the sizzling sound will have greatly diminished.

  7. 7

    Drain the chicken on crumpled paper towels on a rack. Perfect fried chicken is divine either hot or cold.

  8. 8

    Variation: Add a chunk of bacon or other pork fat to the oil for more flavor, removing it if it seems to be burning.

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'Spacca Napoli Pizzeria' on Serious Eats

Chicago's Spacca Napoli: Good But Not Great

Spacca Napoli 1769 West Sunnyside, Chicago IL 60640 (map); 773-878-2420; spaccanapolipizzeria.com Pizza Style: Neapolitan, as verified by the VPN Oven Fuel Source: Wood, of course I wanted to love Spacca Napoli. I really did. Having taken massive amounts of grief for allegedly dissing deep dish Chicago pizza by characterizing it as "at best, a good casserole" in my book Pizza: Slice of Heaven, I was hoping to swoon over Jon Goldsmith's VPN-certified pizzeria in the Windy City and put Spacca Napoli in my pizza pantheon. The friend I met there, Andrew Huff, founder of Gaper's Block, compared Spacca Napoli... More

Chicago Pizza Goes Thin

SPACCA NAPOLI PIZZERIA Address: 1769 West Sunnyside Avenue, Chicago IL 60640 [map] Phone number: 773-878-2420 Website: spaccanapolipizzeria.com Hours: Lunch, W-Sat., 11:30 a.m. to 3 p.m. Dinner, W-Th., 5 p.m. to 9 p.m., F-Sat., 5 p.m. to 10 p.m., Sun., noon to 9 p.m. An interesting story in the "Good Eating" section of the Chicago Tribune today about the Windy City's Spacca Napoli, complete with recipe. The piece touches on the Neapolitan pizza trend that's sweeping Chicago (as it has in New York, Phoenix, and San Francisco), namechecking a handful of thin-crust Italian-style pizzerias that have opened there in the last... More

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A national resource for service enriched housing

Food Stamp/SNAP Benefits to Decrease November 1

As of November 1, 2013, anyone who gets Supplemental Nutrition Assistance Program (SNAP/Food Stamps) benefits will have a decrease in the amount of their monthly SNAP benefit.

In 2009, the American Recovery and Reinvestment Act (ARRA) temporarily increased SNAP benefits to help households during the Great Recession. This temporary boost to benefit levels will end on November 1, 2013. Therefore, anyone who gets SNAP benefits will see a decrease in the amount they receive starting in November.

The average single-person household will see a decrease of about $11/month in benefits. This can be a significant amount, especially for those living on a fixed income. And there is further potential for confusion due to timing. In October of each year, the standard cost-of-living adjustments used to calculate SNAP eligibility and benefits are updated. Therefore, some people may see a slight increase in their SNAP benefits this October, but then the subsequent decrease in November.

SNAP offices are to be sending out notices in September and October to inform people about the change in benefits. Food Stamp/SNAP beneficiaries may still need further clarification regarding this change.

According to recent statistics, only 14% of Older American households use the medical expense deduction, although 55% qualify for it. So you, as the service coordinator, can help your residents to understand ways to offset the coming SNAP benefit cuts and possibly increase their SNAP benefits by taking advantage of the Medical Expense Deduction. Older adults and individuals with disabilities can claim out-of-pocket costs over $35 a month, including premiums and medical equipment, which can help increase their SNAP benefits. More information regarding the Medical Expense Deduction can be found here: (http://www.ncoa.org/assets/files/pdf/center-for-benefits/SNAPshots-medical-deduction.pdf)

Additionally, Food Stamp/SNAP beneficiaries can deduct certain household costs such as rent/mortgage and utilities, if they are over half of the household’s income, possibly increasing their SNAP benefit. And, there is no cap on this deduction for older adults and individuals with disabilities.

More information and a background on the Food Stamps/SNAP cuts can be found at the Center on Budget and Policy Priorities (CBPP) website (http://www.cbpp.org/cms/?fa=view&id=3899).

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Find a Physician
Mark Alan Plunkett, MD

Home > Find a Physician >

Eye Physicians of Austin

Contact Info

5011 Burnet Road
Austin, TX 78756

Phone: (512) 583-2020
Fax: (512) 744-2020
Views on political or religious issues expressed by medical staff may not necessarily represent the views of the Seton Healthcare Family.
image Seton is proud to have four hospitals – the only hospitals in Central Texas - that have earned the Magnet designation, the highest award for nursing excellence given by the American Nurses Association.


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Find a Physician
Specialty: Internal Medicine

Home > Find a Physician >
132 Physicians in "Internal Medicine"
  Name Group View on Map
Zahiruddin, Faisal UT Austin Dell Medical School Residency Program
Yalamanchili, Vijayalakshmi Solo Practitioner
Yacoub, Hayan Austin Regional Clinic, P.A.
Wu, Jennifer Austin Regional Clinic, P.A.
Wolf, Paul Solo Practitioner
Wolf, Lydia Austin Regional Clinic, P.A.
Weston, Koren Balcones Woods Family Medicine
Welch, Byron Austin Kidney Associates, PA
Weeks, David Austin Regional Clinic, P.A.
Vo, Phu Solo Practitioner
Vidacic, Aleksandra Austin Regional Clinic-Hospitalists
Unnikrishnan, Athira UT Austin Dell Medical School Residency Program
Tweedy, Dennis Texas Oncology, P.A.
Tobar, Jorge Austin Regional Clinic-Hospitalists
Tate, Sheri Emergency Service Partners, P.A.
Surapaneni, Veena Solo Practitioner
Stroud, Robert Solo Practitioner
Sriram, Padmam CommUnityCare
Sonstein, Allen Adult Care of Austin, P.A.
Simpson, Karon Austin Kidney Associates, PA
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Views on political or religious issues expressed by medical staff may not necessarily represent the views of the Seton Healthcare Family.

image Seton is proud to have four hospitals – the only hospitals in Central Texas - that have earned the Magnet designation, the highest award for nursing excellence given by the American Nurses Association.


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The Vans Culture Program is happening for a second year, but this year, the stakes are raised. Twenty high schools from each state will be encouraged to compete in the sneaker customization design contest for a chance to win $50,000 towards their school's art program. The top five design teams will be chosen to display their work at a museum in New York City!

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At the end of the submission period, a panel of judges will select the top 50 designs. They will be featured in an online gallery where the public can vote on their favorite designs!

The sneaker display pictured is from last years' contest, where students from Rio Ranch High School in Rio Rancho, New Mexico, took the top prize.

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Are you going to enter? What does your perfect sneaker look like? Tell us in the comment section below!

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Missy got to work just in the nick of time, thanks to a disruptive homeless man who argued with the bus driver and had to be escorted off by the police. Because of him, the bus was behind schedule about twenty minutes, and she wasn’t her usual fifteen minutes early for her shift.
“Missy, so glad you could join us!” said Derek, her boss, sarcastically. “I thought you weren’t going to be here. You’re practically late, you know.”
“I’m still on time.” she said, grabbing an apron and tying it around her waist. “Looks like I’ve got a minute to spare, too.”
“Well, just don’t let it happen again, okay? You know I like to have you girls here about fifteen minutes early, right?” he said, then turned and went into his office.
She stared at his closed door for a minute, then shrugged and went out to her first table.
“Can I take your order?” she asked the guy. He was in his early to mid thirties, she guessed, with sandy blonde hair and dreamy eyes.
“I’d like a fur burger with a side of thighs.” he said, straight-faced.
“Sorry, hon, breakfast only until ten.” she told him.
“Oh, well in that case, are your buns on the menu?” he asked. “And I’d really like to see your breast meat, too.”
“Are you going to order or not?” she demanded. “Quit fooling around and get serious!”
“Fine, bring me a coffee, and I’ll just think about your hair pie while I’m drinking it.” he said.
“Yeah, right.” she said, and turned to go get it, but before she could get out of there, he slipped his hand up under her skirt and pinched her ass lightly.
“Hey!” she exclaimed, jumping a little. He moved his hand and slid his middle finger right onto her pussy, slipping it between her labia and un-erringly finding her clit before pulling his hand away. She quickly moved back, out of reach, but he could tell that she’d been affected by it.
Her nipples were erect, she was breathing harder than usual, and two bright spots of color blushed her cheeks as he licked his finger and tasted of her. He smiled as she stood there, speechless.
There weren’t any other customers in the restaurant yet, because Monday mornings were the slowest day of the week. He slid out of the booth and took her hand, pulling her close to him, but she backed away with a look of fear in her eyes.
She fled to the ladies’ room, trying to get her emotions under control, but as she ran some water in the sink to splash her face, she saw tears flowing down her face. She was really rattled by her reaction to a total stranger’s rudeness. Her heart leapt into her throat as the door opened and he came into the bathroom with her, pausing only to turn the deadbolt and lock the door behind him. She tried to speak, but he held up one hand and stopped her with a gesture.
“Do you know why I did that?” he asked, his eyes boring into hers. She shook her head, too frightened to speak. “I could smell you. I could smell how horny you are. Well, I’m horny, too, and I figure we can take care of each other, right?”” He came right up to her and put his hands on her breasts through her blouse, rubbing her nipples.
She moaned as he began unbuttoning it and pulled it open. She was helpless to stop him as he kissed her, touching her bare breasts. He bent to take one of her nipples in his mouth and pulled up her skirt above her waist.
She opened her thighs for his hand as he slipped it back onto her pussy and fingered her again. She was kissing him back, passionately, and reached down to unbuckle his pants without any prompting. She pulled them open and got his cock out, then guided him into her with one hand.
“Oh, shit, you’re so tight!” he moaned, straightening up and driving it into her. She was so wet that he slid in easily, and the delicious friction was exactly what she needed to satisfy the itch Mike had started that morning.
“Oh, yes!” she moaned, feeling him fucking her with strong, steady strokes. She reached her peak quickly, shuddering and gasping for breath as she came. He pulled out of her a moment later and let her lean back against the sink.
“Boy, you sure came quickly.” he observed. “I’d like to fuck you again, but I’m afraid I didn’t bring any rubbers with me.”
“That’s okay.” she said, going to her knees. She took his cock in her mouth and tasted herself on it. It was interesting enough that she wondered what it would be like to eat out another woman.
He wasn’t nearly as big as Mike, so she had no trouble going all the way down on him. She bobbed her head as she sucked on it strongly, and a few minutes later, she was rewarded with a mouthful of hot, salty goo as he spurted off in her mouth. She swallowed it down, then heard the front door chime as another customer came in.
“I have to go!” she said, standing up and smoothing her skirt down. She hurriedly fastened the buttons of her blouse, then practically ran out of the bathroom. He smiled at his reflection in the mirror as he did up his pants.
Missy looked around the restaurant, but she didn't see anyone else in there. She was puzzled, because she was sure she heard the front door chime. It was a very distinctive sound. A moment later, Derek stepped back through the door, and the chime sounded again.
“Oh, there you are.” he said. “I looked for you a minute ago, and you were nowhere to be found. Could I see you in my office for a moment, please? There’s something I need you to see.”
“Uh, sure, Derek.” she said. “I was in the bathroom for a moment.”
“Oh, that explains it.” he said, leading her back through the kitchen. “I thought you had stepped outside for a moment.” He held his office door open, then followed her through it.
He looked at her, then pointed out that her blouse was buttoned up wrong. She laughed nervously, then turned her back on him and fixed it. When she turned back around, he had moved very close to her.
“What did you want me to see?” she asked, trying to back away. He followed her, still very close, then bent his head and smelled her hair.
“You’re a beautiful woman, Missy.” he said. His hands found her waist and he kissed her. She struggled briefly, but then she gave in to it, and returned his kiss with ardent fervor. “Oh, God, you don’t know how long I’ve wanted to do this.” he whispered. His hands moved up onto her breasts and fondled her nipples.
“Derek, wait.” she said, but he wasn’t listening. She took a step back and pushed his hands away.
“Missy, please...” he said, stepping closer once more.
“Derek, it’s just not a good idea for us to get involved.” she said.
“You want to bet?” he asked, mischievously. “I bet I can guess the color of your panties, and if I’m right, I get to take them off.”
“Huh, nice try, Derek!” she retorted. “What did you bring me in here to see?” He grinned at her and winked.
“If I can’t guess in three tries, then you get a dollar raise.” he said.
“If you do guess, then what happens?” she asked. “I really need that raise!” She looked at him, wondering if he could even guess that she wasn’t wearing any panties.
“Well, the first thing is you’re going to have to prove me wrong.” he told her, with a wink. “For something as serious as this, I’m not just going to take your word for it, right?”
“Okay, I’ll take the bet, but only on one condition.” she told him. “I’ll prove you wrong and take the dollar an hour raise, but then you have to eat me out and make me come. If you’re right, you get to take my panties off, and I’ll let you have me any way you want.”
“It’s a deal.” he said, eagerly. “You’re wearing white ones.”
“Wrong.” she said, smiling.
“Okay, then, pink, to match your outfit.” he guessed.
“Nope. Last try.” she told him.
“Okay, then, they’re black.” he said.
She grinned at him, then slowly hiked up her skirt and showed him her bare pussy. “I’m not wearing any, so get on your knees and get busy.” she told him. He slowly went to his knees and put his hands on her ass cheeks, drawing her nearer.
She opened her legs as he reached out with his tongue and licked her clit. She moaned and sat down on the floor, then leaned back and spread her thighs open wide.
He bent over her and licked her juices up as he fingered her. She began bucking her hips a moment later, going in time to his rhythmic tongue.
“Oh, yes, do it, just like that, do it, do it!” she gasped. He licked her clit, moving his tongue in small circles around it and over it. She bucked her hips, but he put his hands on her thighs and held her down as he ate her out. Just as she was about to come, he opened his pants and slid upward over her and placed his erection at the entrance to her womb.
“This wasn’t part of the bet, Derek.” she said, looking into his eyes. She could feel it pressing into her down there, just on the verge of sliding inside. He groaned and started to pull it away, but she grabbed his ass and held him there.
“Don’t stop.” she said. “But it’s going to cost you extra.”
“Anything you want.” he gasped. “But I get to do this whenever I want.”
“Fine.” she said, feeling him take her with one savage thrust. “Oh , God, yes!”
He began sliding it in and out faster and faster as her belly heaved under him. She was gasping for air, and then she came again, for the second time in about twenty minutes.
“Don’t come inside me!” she gasped. “When you get close, I’ll suck you off, okay?”
“Ahh, okay.” he gasped. “Get ready!” He pulled out of her and moved up her body until his throbbing cock was right in front of her face. She opened her mouth and took it inside, once again tasting her own juices on it, then swallowed rapidly as he spewed burst after burst down her throat.
“Ohh, yeah!” he sighed, feeling her let him go when he was done. “Damn, but you’re good at that!”
“My pleasure.” she said, pushing him off of her. “Now, if you’ll excuse me, I have a table waiting for his coffee.”
“Oh, sure.” he said. “I’ll see you later, okay?”
“Sure, Derek, and thanks for the two dollar raise.” she said, getting up.
“Two dollars?!” he gasped. “I said one dollar!”
“Yeah, well then, you can forget about ever doing this again.” she retorted, pushing her skirt back down. “I was going to start every shift with a blowjob, too, but I guess if you’re too cheap...”
“No, wait!” he said. “Two dollars sounds fair to me.”
“I thought you might see things my way.” she smiled, then blew him a kiss on her way out the door.

anonymous readerReport

2012-09-26 02:14:11
If you don't involve the storys in the next one there no point in me reading anymore

anonymous readerReport

2012-09-26 01:37:59
If you don't involve the storys in the next one there no point in me reading anymore

2011-12-30 18:30:30
You could've at least linked these stories with some extra character or something.... But this what i think is beautiful and odd.

2011-12-30 14:40:37
From loving mother to total slut.........I'm done.

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Hey hey hey :) sorry its late, and also that it is extreeeeeemly short, but dont worry, part 4 will be posted in about an hr or 2 :) its just abit of story building for you entertainment.
My world was slowly coming apart, and I was not even aware of it.
I'm in a open meadow out in the country, the sun was at its peak, a gentle breeze rustling the leafs of the old trees, just out of sight was a waterfall that feed into a small lake, I knew this as this was where I spent most of my childhood, hiding from my parents. I'm resting on a high branch of an oak tree, watching the horizon simmer. I feel safe, but lonely, as one does when you are left alone at night as a child. I looked up to see a lonesome buzzard zipping around and I felt a pang of jealousy, “I wish I had wings” I muttered to myself. The buzzard was then join by another, and my jealously was replaced with hatred, not of the buzzard that had just scored. But with how, I seem to be the only one alone on the planet. I sighed to myself as I always do. Not to piss on paradise, but it just isn’t the same when you’re on your own. I climbed down the oak tree, taking a moment to take in this awesome view, and then headed to where the waterfall waited, I striped down to my boxers and strolled in, it didn’t seem to be as cold as it used to be, but it’s a sunny day I rationalized, I swam until I didn’t know which way which up. With a little confusion I climbed out and headed to find my clothes, I found them, I threw them on and I walked down towards the meadow, I headed towards the woods, and went in search of one thing in particular, in a long dead tree, was the remnants of possibly the worst constructed attempt at a tree house in existence, I had built it as a child with my cousin Sam, we had only been 6 or 7 at the time, but we truly through we what we had built was going to be the empire state building of the UK, so we were abit full of ourselves, what are you going to do, sue us...? I had found it, I laughed as I saw the signs we had put down to keep people out, they looked as if a baboon was let loose with spray paint, “waning dangrus” and “sta owt”, we really couldn’t spell. But it never stopped us, if fact when Sam pointed it out, I told him: “NO, I don’t spell it wrong, the world spells it wrong. Mines right”, I couldn’t help but laugh at how naive I was back then, after opening the “secret door” which was more just a piece of corrugated iron covering a hole. I walked around and looked out our handiwork, nearly a decade old and still standing, not bad. I crawled out again and headed back towards the meadow. What I was on the horizon made my jaw drop and my stomach jump.
On the horizon, silhouetted by the descending sun, was a girl. She was leaned up against the oak I had been resting in what had only seemed like moments ago. Going on the shape on the silhouette I was certain she was wearing some loose jeans and a tank top, I could see the sunlight bouncing off her belly bar, her hair cascading down and over her shoulder. She must have been an angel, maybe a goddess, but I could do nothing but stare. She stood straight and waved to me, not really sure of what was going on I waved back, but didn’t move. She walked towards me, as she did so, I couldn’t help see how majestic her stride was, like a panther or a lioness, or a model on a cat walk, if you prefer. She stopped at the end of the shadow of the oak, keeping herself bathed in darkness. She raised a delicate hand to me, an offer. To join her in the shadows,
I hadn’t much to lose, so I reached up, took a breathe closed my eyes and took her hand, the next time I opened my eyes, I'm hand in hand with the girl, we are running though the field, giggling, smiling. She stops and sits of the ground, then rolled on her side, head resting in her hand, watching me. I stop and look down at her with a smile, though I'm looking at her, It’s is like you cant remember it. Like when you see something 1,000 times, but only really notice on the 1,001th look. But I hadn’t looked 1,001 times; I couldn’t remember her, though she was stretched out before me. I quickly joined her on the ground. I reach up and hold her chin, gently stroking the side of her delicate face, but only gazing into her eyes, she leans forwards and places her lips on mine, there is no shock, no hesitation before I return the kiss. Not a lust filled kiss, but one of pure passion and love. She breaks the contract after awhile and smiles at me, staring into my eyes, I leaned forward again, but this time I playfully wrestle with her on the ground, its all happened in slow motion, like in a romantic film the laughter seemed louder, the bird songs quieter, even the blowing of the trees was silent. In the end we end up in each other’s arms just watching the sunset. Maybe this was a message, that we are not alone and that we can’t find hope in the darkest of times. I tightened my hold on this girl, and I felt her leaned into me, resting her head on my chest, my cheek cushioning her top of her head, it was not long before I felt her breathing deepen and I knew she was safe. As I watched the stars shine I knew I’d do anything for the women in my arms. I didn’t know what was happening, or who she was, but I did know this was the happiest I had ever felt. The world slowly began to darken and in the end all I could see was her crimson hair.

But sooner or later, we all have to wake up.

anonymous readerReport

2012-01-11 10:15:22
haha sorry about that :) part 4 is almost done, i'm having to leave it and go get work done but its getting there, done be 6pm (UK) Promise :)

anonymous readerReport

2012-01-11 09:32:13
Thai you very much LOL my night at work consisted of me constantly refreshing this to see If you had post it or not

2012-01-11 08:13:42
Haha,sorry guys, I kind of fell asleep :) sorry, i'm just finishing it off it should be up soon...i mean it this time :D

anonymous readerReport

2012-01-11 04:51:48
What happened to an hour or two bro

anonymous readerReport

2012-01-11 04:50:48
What happened to an hour or two bro

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