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I didn't want to hijack the other thread so I thought to start this separate one. Get the popcorn and chips, or tortilla, salsa and dip ready, lol:

Okay, so you buy a rod with a guarantee and because of a 'manufacturing defect' something happens to said rod like the reel seat becomes loose or some wraps start unraveling, etc. You may even have a situation where the damage is questionable like the tip breaks while fighting a fish or the rod just shatters. Okay so the heavily weighted nymph slammed into the rod on the backcast, that's covered right! But to what extent should rods be covered? Guarantees against manufacturing defects are one thing. If you slam the car door and the rod happens to be in the way or you forget the rod was on the car top, drive off and the next car drives over it, or other negligent handling situations cause breakage, why shouldn't the guarantee be waved? I mean, the manufacturer upholds the guarantee to maintain customers but really. Isn't it a sign of the times when we(generalization) no longer accept responsibility for our own actions and just 'expect' someone (some company) to be responsible?

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Old Jun 15, 12, 6:57 am   #1
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Thumbs up Thank you Air France and Saphir

My parent's just sent this having arrived in Prague from LAX with a short connection at CDG. We requested Saphir's help as my mom has a bit of mobility issue.

Air France was great- various of their personnel spent the 55 minutes we had between flights wheeling me (w/ Frank in tow) down back corridors, up and down private elevators, racing through crowds, putting us at the front of the bus queues, jumping the line at security, hailing private minibusses and finally putting us on a kind of high wheeled container that was driven out to our little plane (a 10 minute drive!) so I could be wheeled in from the back and didn't have to climb stairs. We arrived with (literally!) 2 /1/2 minutes to spare. NEVER would have made the flight without it. In fact, we never would have FOUND the flight-- that has to be the most confusing airport in the world with the different terminals miles and miles apart. Anyway, we got here though our bags didn't.
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Conservation West Coast

Lawsuit Filed to Stop Elwha Hatchery Program

by John Larison   |  February 12th, 2012 0

Wild Fish Conservancy, The Conservation Angler, the Federation of Fly Fishers Steelhead Committee, and the Wild Steelhead Coalition filed a lawsuit last week against the Olympic National Park, NOAA Fisheries Service, the U.S. Fish and Wildlife Service, and representatives of the Lower Elwha Klallam Tribe in an effort to save the Elwha River’s native steelhead, chinook salmon, and the killer whales in Puget Sound that depend upon these fish.  The suit claims by operating a fish hatchery on the Elwha River, these groups are violating the Endangered Species Act.

The US government spent $325 million to remove the (damn) dam on the Elwha, creating an unprecedented chance to restore native salmon populations that had never been tainted by hatchery fish genetics.   The dam, while separating anadromous fish from their ocean, ensured no hatchery salmon made it to the upriver spawning grounds.  Now with the dam gone, anadromous fish can once again migrate to the sea, and all evidence suggests the river should expect impressive returns of purely wild salmon in the coming years.

Nonetheless, the government agencies charged with recovering wild salmon in the Elwha have bowed to the Klallam Tribe’s desire to build a massive hatchery in the basin that will fill the river with various salmon species, including Chamber’s Creek steelhead–an inbred stock selected because it survives well in cement holding tanks.  The agencies call the hatchery a “recovery tool,” but all science on the matter suggests otherwise.

Though the tribe too wants wild salmon to thrive, they want to protect their traditions of harvesting salmon.  They see the hatchery as an insurance policy; in case the wild fish are slow to recovery, the tribe members will still have fish to kill.  Unfortunately, that “insurance policy” may become the very factor that hamstrings wild fish recovery.

The conservation groups are represented by Smith and Lowney, PLLC, of Seattle.  A response is expected shortly.

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Old 01-22-2003, 02:45 PM
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Clear intermediate line recommendations?

Does anyone have any recommendations on a good, clear intermediate line for use in water above 70 degrees? This will be for a 9-wt. outfit. If possible, I'd like to use an intermediate shooting head, and I think that Rio makes one, but I wanted to get some opinions on these lines before I spend the $.
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Old 07-07-2012, 07:48 PM
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new guy again

Hello all. I recently decided to get back into fly fishing. I graduated A&P school about a year ago and am now a mechanic an an aircraft mechanic

With my new job I work a rotating shift and need something to do on my days off. I decided to dust off my fly rod. I have two currently a Cabelas xst 7wt with rio small mouth bass taper and a redington red start 3 with a rio trout taper.

I am looking forward to getting back into the hobby and am full of questions and have forgotten so much. but i find fly fishing relaxing and more versatile than spin fishing.

Sean Scott
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Old 09-12-2006, 09:01 PM
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Newbie spey line ?

New set up on way Winston 14f vapor spey mod action 8/9 wgt wondering about line. I was set to buy Rio versi tip and shop rec Airflo multi tip, said airflo redesigned this year new taper and new welded/sleeved loop connections. Head seems about the same not sure about wgt of airflo head in grains not on their web site. Anyhow just a new caster here and interested in hearing comments from the professionals. Oh yeah Fred thanks for all the help with info on N Umpqua and Rogue Rivers. Timing of my trip not great for fishing but I gave er hell. Rich is a great guide and taught both my son and I the spey basics, if you see him down in Ashland let him know I said hello.
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Old 09-13-2006, 07:05 PM
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Either the RIO or the Airflow will work just fine on your rod. In other words, don't fret about which is better because they both will do the job. On other words, buy which ever one you local shop has in stock and go out and use it.
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Old 09-13-2006, 09:16 PM
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thank you
so in other words go learn how to use it and catch some fish.
ripper out
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Old 09-13-2006, 10:51 PM
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Aspenripper -

As Flytyer says, you'll get more from time on the water than anything else.

I would like to provide an additional perspective for what it's worth...

Rods are generally going to work well with lines that are in it's range of grains, with consideration for length of head and taper. The longer the head, the more grains it can handle.

The first thing to think about is your fishing.

If you are going to fish tight in canyons a long belly line is not the most sensible. If you are going to fish big rivers greased line presentation then a long belly might be exactly the right line.

Then from there think about the grain weights that match the rod, and other things like loops and tips, finish, durability, even color.

I agree with Flytyer, it's harder to find a bad line than a good one. Rio, Carron, Airflo, SA, Hardy, Partridge, Snobee - just to name a few sweet lines.

So I think the key pieces of information here are (1) how do you plan to fish and (2) what is the grain range that rod works with?
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Old 10-17-2000, 12:11 PM
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Rhody Crew question

Yo Crew,
Is there anyone leaving after dinner on Sat. night and heading up to the Boston area? We're trying to work out some logistics and a lift could possibly solve a sticking point.

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Old 10-17-2000, 12:36 PM
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RE:Rhody Crew question

Go greyhound! It's the eleventh hour... do I need to remind you of... shoveling... frozen pipes... oil bills... that feeling of tying, but for what?... sitting at the typewriter tapping "all work, no play makes Terry a dull boy"....
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On 05/03/2011 at 1:22am - misc - by AE86Turbo (man) - United States (California)

Today, after teaching my 4 year old son about the concept of "Stranger Danger," we had gone to a park full of people. When I walked up to him to tell him we had to leave, he ran, screaming "Stranger! Don't touch me!" FML

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On 05/03/2011 at 1:01am - kids - by armywife980 -

Today, my boyfriend and I went on a picnic. After we finished eating he laid down, closed his eyes, and put his head in my lap. At the exact second that I bent down to kiss him, he jumped up to get the Frisbee. We both have bloody noses. FML

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On 05/02/2011 at 9:41pm - health - by wtf1234 - United States

Today, my parents woke me up by pouring a glass of freezing cold water over my head. Their reason? They were 'bored'. FML

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On 05/02/2011 at 7:00pm - misc - by missmirror (woman) - United Kingdom (Cambridgeshire)

Today, I got pulled over. Suspicious that I'd been drinking, the police officer made me walk a straight line and recite the alphabet. I failed both. I was completely sober. FML

Today, some kids stole all four wheels off my car. They were nice enough to leave a note and some money though, "for the bus". FML

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On 05/02/2011 at 2:47pm - misc - by teinage - Belgium (Brussels Hoofdstedelijk Gewest)

Today, when I came home from work, my computer was drenched with water. My sister claimed there was smoke coming out of it. FML

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On 04/28/2011 at 3:29pm - misc - by Tokany (man) - Romania (Cluj)

Today, my friend told me that her favourite aunt died last night of a heart attack. The first thing I could think of to say was, "Oh no, is she okay?" FML

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On 04/26/2011 at 3:11pm - misc - by Username - United States

Today, I broke my toe. My mom didn't think it was necessary to take me to hospital, opting to give me some painkillers instead. They were so strong that I fell asleep for an hour during my exam. FML

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Today, our dog jumped on the bed while my fiancé and I were having sex, and let out the most horrific fart. My fiancé, like a gentleman, held my nose closed while he continued banging me. FML

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On 02/28/2013 at 7:15pm - kids - by Anonymous (man) - United States (Colorado)

Today, I told my girlfriend I've been a vegetarian for 6 years. Hearing this, my mom said, "No, you're not. I fry your mushrooms and onions in bacon grease." With this new information, I've been a vegetarian for about 76 hours. FML

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On 03/15/2013 at 12:01am - misc - by Anonymous - United States (Wisconsin)

Today, I awoke to my husband talking to someone on the phone at 2am. I heard him say, "Baby you're making me hard." Immediately, I asked him who he was talking to. His response? "It's Jake, from State Farm." FML

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On 03/27/2013 at 7:55pm - intimacy - by anonymous - United States (Hawaii)

Today, my pet parrot learned a new trick. In addition to imitating my dog, and my voice when I call my mother, it can now imitate my sex noises, and likes to screech them whenever someone comes into the room. FML

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On 03/12/2013 at 12:43am - misc - by Anonymous - United States

Today, I'm so broke after paying my bills, that I resorted to eating plain garlic butter from the pizzeria down the street for lunch. The worst part: to get the butter, I stormed in and angrily complained, saying they forgot to give it to me. I never even ordered a pizza. FML

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On 03/09/2013 at 6:03pm - money - by Anonymous (woman) - United States (South Carolina)

Today, it was my first time with my boyfriend, at his house, in his Dora the Explorer sheets. FML

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Today, my boyfriend informed me that from now on during sex, I have to be on top at all times, saying I need the exercise more than him. As offensive as this was, I was actually happy because he's crap on top. FML

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On 03/18/2013 at 10:36am - intimacy - by Ann (woman) - United States

Today, I tried to pick up a girl by asking her what the time was as a conversation starter. She responded by telling me it was time to pick a girl more in my league. FML

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On 03/10/2013 at 3:52am - misc - by Anonymous - United States

Today, I felt frisky, so I went over to my boyfriend's place, hoping to have some fun. I brought over a movie, and part-way through it, I started feeling him up. He responded by sighing, "That's really fucking annoying, babe. Cut it out, yeah?" FML

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On 03/29/2013 at 5:36pm - love - by sarajj (woman) - United States (Colorado)

Today, I realized how badly medical education has ruined me when I couldn't enjoy erotic literature because of one subtle anatomy mistake the author made. FML

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On 03/29/2013 at 10:19am - intimacy - by notagyno - Romania (Bucuresti)

Today, it's my third night of finally living on my own in a house. I can't count the number of times I have run to my knife and pepper spray after hearing "suspicious" sounds. Maybe I'm not ready to be an adult after all. FML

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Ford Focus Forum, Ford Focus ST Forum, Ford Focus RS Forum - View Single Post - PINKS: what a stupid ass show.
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Old 08-25-2006, 10:01 PM   #86
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Originally posted by bigjordan
well you arent missing much. wrc is no longer shown and f1 coverage is sparse. it is mainly a nascar channel these days.
They occasionally have champ car and motoGP but yes, nearly everyday all day its NASCAR NASCAR NASCAR....LAME.
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Ford Focus Forum, Ford Focus ST Forum, Ford Focus RS Forum - View Single Post - Black shiny tires?
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Old 03-28-2013, 12:49 PM   #30
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most of this stuff is very bad for your tires. eats away at the rubber. unless water based
SVT Focus 2004 EAP 80k miles +. 1 of 128
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Strange Turn Signal Issue - Page 2 - Ford Focus Forum, Ford Focus ST Forum, Ford Focus RS Forum
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Old 04-21-2014, 12:43 PM   #11
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Thanks, could have something to do with the aftermarket headlights or even the fact that the check engine light has been on for, um, years. Car runs fine but every time it's gone in to get checked they change something, charge me too much and a week later it's back on. Runs great, average 29 mph around town and never had any issues.
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Topic Review (Newest First)
02-01-2010 02:13 PM
Matsuo Dunno why this posted in here... But ya it was fun haha Im gunna post the pics now
02-01-2010 01:03 AM
ChuckDee link to the pics in the showroom:
i posted it there cuz i wanna show the FF community how we do it, in da h!
02-01-2010 12:24 AM
ChuckDee thank you ray! pics comin up ina sec.
02-01-2010 12:01 AM
tukaniSVT Looks like a nice turn out ... nice panoramic shot too.

01-31-2010 06:46 PM
ch84 spi lol and around the coner for me is being 5 min away and taking 15 to get there
01-31-2010 01:46 PM
FocusFreak09 Shit we left the pizza place around 11 somethin I think then went and took pics and left there around 12 somethin
Posted via FF Mobile
01-31-2010 01:42 PM
StaX damn Wish I coulda stayed for the pics what time did y'all end up leaving at
01-31-2010 04:45 AM
sleepyboy ^^around the corner for me is a 10-20min drive lol. I will have to check the teaser pics later when I get home.
01-31-2010 02:28 AM
ChuckDee lol hey its not a problem man, we can all guesstimate on some of our distances can be lol. like "around the corner" could just mean a 10 min drive lol.
01-31-2010 02:14 AM
VonKrause Yea it was fun, sorry about the "around the corner" parking lot even if it was very open and lots of lights. :) But got a bunch of ideas and it was good to see some of the ideas on actual cars. Thanks guys. ^_^
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Go Back   Ford Focus Forum, Ford Focus ST Forum, Ford Focus RS Forum > Ford Focus Discussions > General Car Chat Lounge > What's Your Car's Theme?

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Topic Review (Newest First)
06-20-2013 01:31 AM
papaacer Red and Black theme [IMG] 100_3581_out by papaacer, on Flickr[/IMG]
06-20-2013 12:29 AM
Originally Posted by PumkinSvt View Post
mine is just Orange....
Orange looks guuuuuud . I feel like a Moth to Light .
06-19-2013 04:13 PM
F'nClassy Pink & black & skulls
06-19-2013 04:05 PM
mac.mogul Category is: Driver Mod
06-19-2013 03:43 PM
Originally Posted by PumkinSvt View Post
mine is just Orange....
I'm thinking about getting an orange Fiesta ST next year (hopefully). I'm going to go with a pumpkin sort of theme I think. Black out a few things for the jack-o-lantern look, then dip my winter wheels green maybe. Even got a few custom license plate ideas in my head. Funny, I'm planning mods for a car I don't yet have...

I guess my theme is OEM+, with blue or white flourishes.

06-19-2013 03:26 PM
Originally Posted by PumkinSvt View Post
mine is just Orange....
Turbo'ed OEM+ FTW!
06-19-2013 03:16 PM
PumkinSvt mine is just Orange....

06-19-2013 02:39 PM
TerryB I'm going with the black/red theme. I redid the wheel lip last week with plasti dip.

06-19-2013 11:47 AM
Originally Posted by LouBomb View Post
Originally I wanted to go with all white errthang.. But then I changed my mind at last minute and went with gold... Now that's my main scheme.. White with hints of gold here and there..

┓┏ 凵 =╱⊿┌┬┐
Just gotta say One of the finest foci i have ever seen.
06-15-2013 09:18 PM
Gadabout @LouBomb well done sir. Hints of gold looks fantastic on white.
@Focus_Ben definitely succeeding at that theme right there. Especially once that tint is there.
@pyroinsa I cant stop staring at that face, =] , a lot going on and it's awesome
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Anyone know of public transportation to Prior Lake from Bloomington, MN?

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We'll be staying at the Embassy Suites in Bloomington (airport/Mall of America area) and need to get to The Wilds in Prior Lake for a wedding. Only need transportation to the wedding and it appears my choices are either a rental car or taxi. Don't know if the rental car is worth the hassle...would have to take a taxi to the rental station.


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Our supporters have also secured a public commitment from the world's biggest-selling smartphone brand to find an industry-wide solution to end the damage.
But Samsung's fiercest rival, Apple, has refused to answer its own customers' questions about Bangka - even though Apple almost certainly uses the island's tin.
Apple is already playing catch-up on the high street. Your messages can force it to play catch up on Bangka too.

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Harper, Jesse (WC94074) › Page 53 - Fold3.com

You are here: Case Files of Approved Pension Applications of Widows and Other Dependents of Civil War Veterans, ca. 1861 - ca. 1910North CarolinaInfantryRegiment 1Company AHarper, Jesse (WC94074) › Page 53

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Civil War "Widows' Pensions"

The files are grouped under the soldier's name. The pensioner's name (typically the widow's) is searchable, often giving her maiden name as well. Children's names and other dependents' names are searchable as well. Case files include where and when a man served, details of his service, his life before the war, and his family, including information about his widow, children, and sometimes his parents. These files are unfilmed textual records.

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Mathew B. Brady Collection of Civil War Photographs

59,624 views. Created by fold3_catalog.

Mathew B. Brady coordinated a team of photographers to help him document the Civil War, resulting in over 5,600 portraits, landscapes, and battle scenes.

Search for images on Fold3 matching Mathew B. Brady Collection of Civil War Photographs

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  • Created Date: 21 Dec 2006
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  • Page views: 59,624 total (61 this week)

Mathew B. Brady was already a well-known photographer when the Civil War began. He had studied under Samuel F. B. Morse and Louis Daguerre, the inventor of the daguerreotypy process. He opened a studio on Broadway in New York City in 1851, and another in Washington, DC, in 1856. He became famous for photographing notables, including presidents, generals, authors, and tycoons. His talent, combined with his early exposure to politics and the nation's capital, placed him in the right place at the right time when the war started in 1861.

Although Brady was known primarily as a portrait photographer in his early career, he had the foresight to understand the power of the camera in documenting an event as visually all-consuming as war. He coordinated a corps of photographers to work for him and document the war by taking the camera on the road. For the first time, the landscapes and horrors of battle could be seen anywhere, by anyone, with full comprehension that the images were very real.

The photos in this collection, taken by Brady and his crew of the decade's best photographers, are of battlefields, soldiers and officers, the living and the dead, scarred landscapes, and cities burned and bombed by invading troops. They portray the horrors of war's carnage and give us our only clear images of life in camp. When Brady displayed photos of the corpses at Antietem in his New York gallery, the shock reverberated through the north as words never could.

Through his work during the Civil War, Brady is sometimes referred to as the father of photojournalism. Others contributing to this collection are Timothy H O'Sullivan and Alexander Gardner, talented photographers in their own right. It is often their photographs that are attributed to Brady and ultimately helped make him famous.

Here are a few unsubstantiated quotes discovered while researching this publication.

Brady: "The camera is the eye of history."

Lincoln: "Make no mistake, gentlemen, Brady made me President!"

Using the collection

The photos are arranged by photo number, in the order presented by NARA in the original microfilm.

If you have a particular name, place, or event you wish to find photos for, use the search box, directly under the Brady Civil War Photos browse menu. Use common search techniques by typing the word, a combination of words, or words within quotation marks to narrow your search.

For example, typing Abraham Lincoln in the box, produces 24 hits, including photos in which the president is identified, but also photos of other men named Abraham or Lincoln. Typing "Abraham Lincoln" (within quotes) produces two hits. As another example if you're interested in seeing photos of Atlanta, Georgia, after it was devastated, typing ruins Atlanta in the search box yields 69 results, including photos of other places in ruins. Try "ruins Atlanta" (within quotes) to find one photo of a ruined railroad roundhouse in 1864 Atlanta.

Historical Notes

When viewing a photo, you may find additional information of historic interest.

Example: Written beside this photo of Major Placidus Ord, is a description which provides an interesting historical note to the photo taken at the mansion formerly occupied by Jefferson Davis in Richmond, Virginia. It reads that "In the window is the table upon which the surrender of Gen R.E. Lee's Army was signed."

Reel information

Publication T252.

From 4 rolls of microfilm
1) B1-B1799
2) B1800-B3367
3) B3368-B5049
4) B5050-B6359

Additional Resources

Civil War Collection

Read more about the entire collection of Civil War titles available at Fold3, including records of the Southern Claims Commission and pension files. Or, go directly to the Civil War browse menu and select a title.

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Explore the Mathew B. Brady Collection of Civil War Photographs by using the search or browse features here.

Mathew B. Brady Collection of Civil War Photographs. Records of the Office of the Chief Signal Officer, Record Group 111, Publication Number T252; National Archives, Washington.

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Manhattan Fontmap, 297x420mm (A3)

Limited Edition Digital Print

This Manhattan Fontmap represents all the districts that make up the iconic outline of the island of Manhattan, New York city. The outlines of each district are represented by the arrangement of letters of its name. This creates a beautiful typographic map made purely from type.

It is available as limited edition high-quality digital print on 300gsm paper. Printed in a run of 100, the map is hand-signed and numbered by the artist. It measures 297x420mm and will fit standard frame sizes.

We offer free standard postage to the UK and Ireland. Postage to outside the UK is £5.

  • 297x420mm A3 (fits standard frame size)
  • High quality digital print on 300gsm stock.
  • Limited edition run of 100. Signed & numbered.
  • Packaged in a postage tube.
  • Frame not included.

In stock

SKU: Manhattan. Categories: , .

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Weight 0.2 kg
Dimensions 297 x 420 mm

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Total Time
Prep 2 mins
Cook 0 mins

A sweet pretty blue drink

Ingredients Nutrition

  • 12 ounce peach schnapps
  • 12 ounce blue curacao
  • Sprite

  1. Combine liqueurs ove ice in a glass.
  2. Top with sprite.
Most Helpful

5 5

Sister#2 just came to. She said the last thing she remembered was the color blue.

4 5

Made these for an Oscar party tonight. Called them "Avatar Martini's". LOL. Thanks for posting! Very easy and fruity. Yum!


text:
Total Time
Prep 10 mins
Cook 10 mins

5 nov1968 des moines tribune says shortcakes like wc fields mother used to make and they had 3 recipes starred at a turbulent 20's running board buffet sponsored by armour

Ingredients Nutrition

  • 1 cornbread, sliced
  • 1 lb Canadian bacon, fried
  • 3 cups chili, without beans

  1. split hot cornbread put in fried bacon.
  2. top with heated chili,without beans.


text:
Gluten Free Lemon Bars Recipe

Gluten Free Lemon Coconut Bars are sweet, with just the right hint of puckery lemon. You'll be going back for bite after bite, gluten free or not!

  • 2 cups all-purpose gluten free flour
  • 2 teaspoons xanthan gum
  • 1/8 teaspoon salt
  • 1 cup powdered sugar, plus more for dusting
  • 1 cup unsweetened coconut flakes
  • 2 teaspoons lemon zest, divided
  • 2 sticks butter, room temperature and cut into 1" pieces, plus more for greasing baking dish
  • 4 eggs
  • 2 cups granulated sugar
  • 8 tablespoons lemon juice, fresh squeezed
  • 6 tablespoons all-purpose gluten free flour

  1. Preheat oven to 350°F. Grease a 13x9-inch baking dish with butter. Set aside.
  2. In a large bowl, whisk together flour, xantham gum, salt, powdered sugar, coconut flakes and 1 teaspoon lemon zest. Using a pastry blender, cut in the butter until mixture looks like coarse crumbs.
  3. Press the crumb mixture evenly into the bottom of prepared pan. Bake in preheated oven for 20 minutes.
  4. In a large bowl, whisk together eggs, granulated sugar, lemon juice and remaining 6 tablespoons of flour.
  5. Once the crust is done baking, remove from oven and immediately pour filling mixture over crust.
  6. Continue baking 25 minutes more until filling is set. Remove from oven and cool completely on a wire rack.
  7. Once completely cool, dust with powdered sugar and cut into 16 squares.
Gluten Free Lemon Bars Photo

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16 squares
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Author: Kate Donahue
Recipe Yields: 16 squares
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Nutrition Facts

Serving Size 1 square
Servings Per Recipe 16

Amount Per Serving
Calories from Fat 131
Calories 348

% Daily Value*
Total Fat 16g
  Saturated Fat 7g
Sodium 30mg
Total Carbohydrate 47g
  Dietary Fiber 0g
  Sugars 33g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

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When are you supposed to put in the 2nd teaspoon of zest? You never mention when that goes in?


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Fudgesicle Frosty and Homemade Fudgesicles (Fruit or Agave Sweetened)

I’ve been on a bit of a blender bender lately. After getting a gorgeous, shiny, powerful new workhorse of a blender, can you blame me? I am a regular troll on blender recipe sites and found one that sang out, “MAKE ME!” on the recipe portion of the Blendtec website. Fudgesicle Frosty? Sign me up.

Side note: Try saying blender bender ten times fast after eating  a Fudgesicle Frosty. I dare you.

A little tinkering later (because I can) and I poured -scooped, really, because it was so good and thick- two jars full of the smooth, chocolatey, creamy, icy cold mixture, deposited a spoon in each one and sashayed into the living room.

I’m not much given to sashaying. I’m more of a saunterer or, when tired, lumberer. Sashaying means I’m up to something. And I was. Mm hm.

I popped a jar into my husband’s hands and casually said, “Hey. Want a fudgesicle frosty?” He eagerly took his jar and lit in before catching the fact that I wasn’t taking my eyes off of him. “These taste just like Frosties. Hang on. Are you alright?” he asked between bites, “You have a weird look on your face.”

I arranged my face so that it looked angelic and said, “Oh, I’m fine! Isn’t this goooood?”

And that’s when he was fully onto me.

“What is in this thing? It’s good, but the way you’re looking at me I KNOW something’s up.” quoth he.

He looked from his jar to me and back again. He hesitantly took another bite, worked it around a little and looked at me appreciatively.

“This is really, really good. Are you sure there’s no sugar? Seriously? And no cream? I could’ve sworn this was incredibly bad for me. It really does taste like Frosties. Wow. Do we have any more in the jar?”

I don’t mean to imply that my husband doesn’t like healthy food, it’s just that he has this notion in his head that healthy food has to taste like sacrifice. No bread, no fat, no sweets, no nuttin. I take giddy delight in disproving that notion.

I promise giddy delight in your home, too, if you make these. I modified the Blendtec recipe to increase the number of dates and omit the agave nectar. If you’d prefer it a bit sweeter, you can add the agave nectar back into the mix, but we liked it sweetened with dates only.

Even after The Evil Genius and I both had double servings, we still had some left, and so I did what any self-respecting tightwad would do. I froze it. I didn’t freeze it in one giant chunk, however, I froze it in popsicle moulds. The resulting fudgesicles were outstanding.

Shortly thereafter, I made a batch and poured them into half pint jars, leaving about three quarters of an inch of headspace in each jar. I lidded and froze those, then packed them as the “ice packs” in a picnic basket to take on a field trip. By the time lunch rolled around, they were thawed enough to be spooned from the jars and the rest of our lunch was nice and cold. We have already repeated that twice and we are full of plans to repeat it repeatedly and repetitively until the warm weather runs out on us.

This is my final piece of braggardly behaviour today. You know those kids of mine who won’t touch vegetables with a ten-foot pole? They love these. Can’t get enough of ‘em. And if you guessed that I haven’t told them what’s in them, you’re absolutely right. They’re still over the moon that mummy let them have fudgesicles for breakfast. Let’s just keep this between you and me and the fencepost, alright?

Fudgesicle Frosty and Homemade Fudgesicles (Fruit or Agave Sweetened)
Icy cold, super thick, fudgy frosty smoothies that shock you with their secret ingredients! What makes them so thick and creamy can be your secret! These do great double-duty as fudgesicles when frozen into forms. Adapted from Blendtec Blender Recipes
  • 1 can (13.5 ounces approximately), full-fat, unsweetened coconut milk
  • 12 pitted dates
  • ½ of a ripe avocado, pitted and peeled
  • ⅓ cup unsweetened cocoa powder
  • 3 cups ice cubes
  • ¼ cup agave nectar or very mild honey for added sweetness
  1. Add the coconut milk, dates, avocado and cocoa powder to the carafe of a powerful blender. Fix the lid in place and blend on high until smooth. You may need to use a tamper to move the ingredients around to get them fully blitzed and smooth. (If your blender does not have a tamper, stop the motor, remove the lid and use a spoon to move it around a bit. When the mixture is smooth, taste it. If you find it is not sweet enough, add the agave nectar or mild honey to taste and blend again until combined.
  2. Add the ice cubes and blend, moving the ingredients around if necessary, until smooth and very thick. Divide into glasses and serve with spoons.
To Make Fudgesicles:
  1. Spoon or scrape the mixture into popsicle moulds or small, disposable paper cups. Add the popsicle handles or sticks and freeze for 6 hours, or until frozen solid.
To Pack for a Picnic:
  1. Pour the blended mixture into half-pint jars, leaving ½-inch of headspace in each jar to allow for expansion when it freezes. Place the frozen jars in your lunch bag or picnic basket as the ice-source for your food. By the time lunch rolls around, they should be perfectly spoonable and the picnic lunch should still be chilled.

  1. says

    You crack me up. I’m the same way. I love making healthy, sugar-free, yummy things. It seems like it should be impossible to make healthy things that taste good, but you can!

    These look great! I love everything in them, and I think I’ll have to try them out soon and give them to my picky kids! :)

  2. Marissa says

    These look great! I did want to ask — is the recipe intended to be split in half? These definitely contain healthy ingredients, but there are close to 400 calories and almost 40 grams of fat in just the half-can of coconut milk used in one serving. Pair that with 4 medjool dates, which contain over 250 calories and over 60g of sugar, and you’ve got quite a few calories and quite a bit of sugar! That said, I will totally be trying this for a treat sometime soon. :)

    • says

      They are meant to be divided… I just didn’t say how MANY servings into which it should be divided. I figured I’d leave that up to folks to decide. The size of my serving is dependent upon my mood!

  3. Nellie says

    Wow this is really awesome one! I am not sure if I can make this my own but I will give this a try.. Thanks anyway! Great job!

  4. Luanne says

    Thanks for this recipe. My kids will surely love this! And I like this one because it’s unsweetened ingredients. Yummy!

  5. Sandy says

    OK, at first I thought “Yay, Wendy’s Frosty recipe, Yay!!” Then I saw the ingredients. I said, “That’s no Frosty.” So now I gotta make it today and see what you’re talking about with this here recipe Rebecca.

  6. Sandra says

    Well, it makes sense that if you want a treat, which usually are high in calories and sugar but don’t have much if any nutritional value, then something like this is ideal because it is high in nutrition. Definitely not something for someone looking to reduce carb intake though!

    Raw cacao powder would probably be great to use, too. It is more expensive, but seems nutritionally better than dutch processed cocoa. (I know you didn’t specify, Rebecca. I was just stating a thought which had nothing to do with a criticism of the ingredient list.)

    This variation is timely because I was gearing up to make some fudge pops via kefir/yogurt, cocoa, and honey (or other sweetener) soon.

    Hope you have a great day!

  7. Born27 says

    This so refreshing! i want to learn how to do this. I’m sure my kid and her friend will enjoy this a lot. Thanks for sharing the recipe. Love it!

  8. says

    Love your idea of the dual purpose ‘ice packs’ of this for your picnic. I’ve only just started to experiment with the avocado/chocolate combo for smoothies and desserts– it really works, doesn’t it? I’ll bet you are going to be using that blender every day– our Vitamix gets used multiple times a day. Smoothies, sauces, dressings, soups, all kinds of stuff.

  9. Bill Lefler says

    Great recipe as is, but I needed it with less sugar and fat.

    Original Recipe:
    4 – ½ cup servings
    330 calories,36.36g carb, 28.5g sugar, 20g fat, 3.81g protein

    I changed it thus: 1 whole avacado, Lite Coconut Milk, 5 TBS Coco Powder, 3-4 drops liguid stevia It still seemed to have the same texture and thickness once chilled

    Modified Recipe:
    5 – ½ cup servings
    195 calories, 21.5g carb, 13.36g sugar, 13g fat, 3.66g protein

  10. Victoria says

    Hi Rebecca! I have been following your site for about a year now, and I’ve tried so many of your recipes! I just tried this one, and WOW! I feel healthy drinking a chocolate frosty! Love it!
    Your blog is my favorite to read because you always make me laugh! Thank you so much for your awesome recipes and stories!

  11. says

    These are amazing! Most people can’t even guess that they’re loaded with healthy ingredients! I used dark cocoa powder rather than “regular” to make them even more chocolatey. Thanks to you and this recipe, the rest of this heatwave looks more manageable. :-)

  1. […] upon this website, Foodie with Family, but so glad I did! She hooked me in with her post for Fudgesicle Frosty and Homemade Fudgesicles. No added sugar? No dairy? And her 5 boys loved them? Sign me up! They are so easy to make and MY […]

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Foodlovers Foodtalk Forum

Shoe shops in Rotorua.

Posted by Zeetra
Shoe shops in Rotorua.
July 14, 2007 09:38PM
hi there,

Can you please help me.

Are there any decent shoe shops in Rotorua that dont charge like a wounded bull.

I am after some dress boots to go with jeans etc. but need to have decent ones as i have arthritis in my foot.

I dont want to be over charged or have shoes fall apart after one wear.

Can anyone suggest a brand or shop where I can get decent shoes or boots.

Thank in advance(oh yes, I need the boots by Saturday 21st)....

Re: Shoe shops in Rotorua.
July 14, 2007 10:24PM
Hi Zeetra

Yes Rotorua does have a couple of nice shoe shops.
Footloose is on Euera Street. I recently brought some lovely leather boots there.
They have a great selection but are better quality and can be a bit pricey.
Webbs is just around the corner (Tutanakai St) and they have lovely quality footwear as well.
Then there is the Number 1 Shoe Warehouse, a huge, relatively new store here.
That is is the Central Mall, close to the Farmers.

Good Luck.

Re: Shoe shops in Rotorua.
July 14, 2007 10:42PM
Zeetra if you're lucky they might be having a sale at Footloose.
Re: Shoe shops in Rotorua.
July 18, 2007 01:13AM
Hi there,

Thanks for the great tips ladies. I went shopping today for shoes.

I went into Footloose and was instantly frowned upon by the way i look, I was dressed nicely but obviously not good enough for this store, I did have a wee look around but the prices were way too dear for me.
I had a look in Farmers before hand, they had nothing.

But there is a really awesome kitchen shop next to Footloose-BricBrac, what a cool shop, I nearly spent all my shoe money in there-lol.

I did go to Hannahs they had nothing for me. I need to wear certain shoes as I have had foot problems since birth....

but anyway, Webbs had Kumfs and they are so comfortable to wear, plus they had a sale, a $200 pair of shoes for $120. Lucky me...

Thanks again for the tip, Im glad i found that Bric brac shop..

Sorry, you can't reply to this topic. It has been closed.
Pascall Mallow Bites


text:
Flagship Food Group Acquires Sauce Plant

Wed, 07/03/2013 - 9:39am

LOS ANGELES (PRNewswire) — Flagship Food Group announced that it has acquired certain assets of ZD Bottling, LLC, a manufacturer of sauces and salsas based in Albuquerque, New Mexico.  Drawing from its heritage in the restaurant industry, ZD Bottling has consistently been on the forefront of combining innovation with unique, healthy ingredients to create great food products for both food service and retail accounts.  The company manufactures the 505 Southwestern® line of all natural, gluten-free salsas, green chile sauce and other products.

Rob Holland, CEO of Flagship, commented, "After a long and beneficial relationship with ZD Bottling as a supplier, we are thrilled to be bringing the business into the Flagship family so that we can extend our capabilities in sauces, soups, and salsas for all of our customers."

Roy Solomon, founder of ZD Bottling and 505 Southwestern® said, "Flagship has done wonderful things with the 505 brand since they purchased it several years ago.  They've grown sales exponentially, but they've stayed true to our core values of quality and healthy products.  I know they will continue to do good things for the people of ZD and the Albuquerque community."

Indeed, Flagship has invested heavily in the 505 line, helping to fuel double-digit growth in the brand over the past few years.  Earlier this year, the company launched two new products, a Fiesta Sauce, and the 505 Southwestern All American Salsa, benefiting Wounded Warrior Project.

"Salsa is something that is used in many 'All American activities' – from tailgates to parties to 4th of July to picnics.  When you use All American Salsa, you can feel good about supporting those who have given so much for our country while enjoying a great product, made in the USA. How patriotic!" commented Mike Megale, President of Flagship's retail division.

Two new 505 products are slated for launch in late 2013, including a Chipotle Honey Salsa.  The product combines the company's tried and true salsa with one of its fasting growing products, Chipotle Honey Green Chile Sauce.

About Flagship Food Group, LLC
Flagship Food Group is a diversified food and consumer products company based in Los Angeles, CA, USA, with an annual revenue in excess of $300 million.  It employs over 600 people supplying frozen, shelf-stable, and fresh products into both the retail and food service markets.  Flagship also offers food packaging and logistics services for corporate customers worldwide.

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Products > Product Presentation

Cost optimisation in fine food volume products

Published: 07-Apr-2011 | Format: Web page | Document type: Product Presentation
Tate & Lyle

Cost optimisation for Red or White sauces – known as fine food volume products

The fine food segment is a very competitive market. Optimised production and cost reduction, in combination with a reliable quality standard, have therefore become key factors for success. Tate & Lyle Food Systems offers with its customised recipe management a comprehensive support of product formulation, which is illustrated by the following two examples:

Red Sauces, such as Ketchup
Our purpose-designed stabiliser systems help to effectively combine the three central parameters in this area: the tomato paste, the given production process and the desired final product. Cost saving in the ketchup segment is possible through the reduction of the tomato paste content. The functionality of the customised stabiliser systems compensates the reduction of this central parameter and leads to a similar final product quality. Reductions down to 20% tomato paste without loosing any quality are achievable.

Emulsified sauces, such as Mayonnaise
One of the most common ways to reduce cost in the mayonnaise segment is the reduction of the fat content in the product and/or the replacement of expensive raw materials in the recipe. Our stabiliser systems ensure similar product quality or characteristics by compensating the fat reduction and maintain a high emulsion quality. Being renowned as experts of food stabilisation, we offer our customers a range of ready-to-use recipes and food solutions which could help to speed up new product launches in a cost efficient way.

Red or White – it does not matter
To optimise your recipes and increase efficiency for cost and time savings, learn more about our wide range of ready-to-use food systems and solutions at

Supplier's Info Centre

Tate & Lyle Food System


text:
Chicken Liver Pate with Balsamic Onions

I learned how to make this recipe in Tuscany, and who knew all these funky ingredients put together could taste SOOOOO delightful? Chicken[ livers? Anchovies? Capers? Believe it or not, all these super-strong personalities come together to make one really delicious pate-and it's so easy. Top this combo with some onions braised in balsamic vinegar and you've got yourself a super Tuscan!]

Total Time:
1 hr 10 min
20 min
50 min

Serves: 6 to 8

  • For the onions:
  • Extra virgin olive oil
  • 3 onions, thinly sliced
  • Kosher salt
  • 1 cup balsamic vinegar
  • For the pate:
  • Extra virgin olive oil
  • 2 to 3 anchovy fillets
  • 2 tablespoons capers
  • 2 cloves garlic, smashed
  • 1 pound chicken livers, rinsed
  • 1 cup dry white wine
  • Kosher salt
  • 1 baguette, cut into 1/2-inch slices, toasted or grilled
For the onions:

Coat a large saute pan with olive oil, add the onions, and season with salt; bring the pan to medium-high heat. Cover and sweat the onions for 15 to 20 minutes, or until soft and beginning to color.

Add the balsamic vinegar and cook, uncovered, for another 20 minutes or until it becomes syrupy. Taste and reseason if needed. Remove from the heat and set aside.

For the pate:

Coat a large saute pan with olive oil and add the anchovies, capers, and garlic. Bring to medium heat and cook, stirring occasionally, until the anchovies dissolve, 3 to 4 minutes.

Add the chicken livers, turn the heat to high, and cook for 5 to 6 minutes, stirring occasionally. Add the wine and cook for 4 to 5 more minutes or until the wine has reduced by half; the mix will still be pretty soupy.

Transfer the mixture to a food processor and puree until smooth. Season with a little salt and loosen with a little olive oil if needed. Schmear each toast with the pate and top with the balsamic onions to serve.

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Shredded Chicken Nachos with Pico de Gallo

Total Time:
2 hr
30 min
1 hr 30 min

6 servings

  • For the Chicken:
  • 3 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breast diced into 3-inch strips
  • 4 teaspoons chili powder
  • 1 teaspoon salt
  • 2 cups thinly sliced onions
  • 1 tablespoon minced garlic
  • 2 cups chicken stock
  • 4 teaspoons fresh squeezed lime juice
  • For the Nachos:
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1 small can chopped green chiles, drained
  • 2 cups grated sharp yellow Cheddar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 8 to 10 cups corn tortillas
  • 4 cups shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 1/4 cup green onions finely sliced
  • 3/4 cup sour cream, for garnishing
  • 1/2 cup sliced pickled jalapenos, for garnishing
  • 2 tablespoons chopped fresh cilantro leaves, for garnishing
  • For the Pico de Gallo:
  • 1 (14-ounce) can whole tomatoes, drained
  • 1/4 cup chopped yellow onions
  • 2 tablespoons minced cilantro leaves
  • 1 jalapeno pepper, stem and seeds removed, finely chopped
  • 2 teaspoons fresh lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon Emeril's Red Hot Pepper Sauce
  • 1/4 teaspoon salt
For the Chicken:

Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and saute for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.

For the Nachos:

Pico de Gallo, for serving, recipe follows

In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.

Preheat the oven to 400 degrees F.

In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside.

Yield: 6 servings

For the Pico de Gallo:

In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.

Yield: 1 cup

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    Chicken Nachos

    Recipe courtesy of Ree Drummond


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Pommes Anna

Total Time:
1 hr 10 min
10 min
1 hr

6 servings

  • 2 1/2 pounds russet potatoes, peeled, in a bowl of cold water
  • 4 to 6 tablespoons unsalted butter, melted
  • 1 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • Grated Parmesan

Preheat oven to 350 degrees F.

Melt the butter in a small saucepan.

Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.

Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

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Red Snapper Cocktail Recipe

May 29, 2011 10:01 am

A trusted gin-based alternative to the Bloody Mary

True confession time: I've never been a Bloody Mary fan. To me the drink tastes too much of tinny, thick tomato juice and horseradish, and not enough like hooch. So I've spent my brunch drinking hours sipping less than satisfying mimosas and the odd Screwdriver — until a chance meeting with Angus Winchester, Global Brand Ambassador for Tanqueray Gin, gave me a new go-to drink.

While discussing the many uses of gin, Angus let me know that you could make a bloody with the spirit. The botanicals and spice of the gin stand up against the tomato juice in an entirely different way than neutral-spirit vodka for a transcendent brunch drink. It's called the Red Snapper.

The historical origins of the Red Snapper date to post-Prohibition New York City, when French barman extraordinaire Fernand "Pete" Petiot left Harry's Bar in Paris to for the King Cole Room at the St. Regis Hotel in NYC. At Harry's in Paris, Petiot was famed for a tomato juice and vodka drink that was named the Bloody Mary after a customer.

When he brought the drink to New York, Petiot was forced to swap out the vodka, which was hard to come by in the U.S., for gin. And then the Astor family, which owned the St. Regis, deemed the name Bloody Mary far too gory and déclassé for high society. So the Red Snapper was born.

If, like me, the Bloody Mary bums you out, try this instead. It might become your go-to brunch drink as well.

Photo: neil conway on Flickr
Photo: neil conway on Flickr
Servings: 1 cocktail

3 ounces Gin
6 ounces tomato juice
1 ounce freshly squeezed lemon juice
6 dashes Tabasco
3 dashes worcestershire sauce
2 pinches celery salt
2 pinches freshly ground black pepper
  1. Rim a glass with the black pepper and celery salt
  2. Shake all other ingredients over ice and strain into ice-filled glass.
Level of Difficulty:
Prep Time:
5 minutes
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Food Safety News

Breaking news for everyone's consumption

Taylor Farms Recalls Broccoli Salad Kit Products for Possible Listeria

Taylor Farms in Jessup, MD, is recalling approximately 5,084 pounds of broccoli salad kit products due to concerns about possible Listeria contamination.

The salad kits were shipped to delis in Connecticut, Delaware, Maryland, Massachusetts, New Jersey, New York and Vermont. The following products are subject to recall:

  • 6.06-lb. boxes labeled “TAYLOR FARMS BROCCOLI CRUNCH WITH BACON AND DRESSING ” with the case code 310151, produced on Oct. 21 and Oct. 22, 2013.
  • 12.13-lb. boxes labeled “TAYLOR FARMS BROCCOLI CRUNCH WITH BACON AND DRESSING ” with the case code 310153, produced Oct. 21 through Oct. 23, 2013.

Case labels bear the establishment number “EST. 34522” inside the U.S. Department of Agriculture mark of inspection. Retail consumers and the general public will not typically see the boxes and labels because the product is typically unboxed at deli counters and restaurants and the kit used to make salads for retail sale. The boxes and labels would be more likely to be seen by distributors and retailers.

Salad dressings in the kits are subject to a U.S. Food and Drug Administration recall.

The Food Safety and Inspection Service, FDA and the company have received no reports of illnesses associated with consumption of these products. Anyone concerned about an illness should contact a healthcare provider.

Consumption of food contaminated with Listeria can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.

© Food Safety News
  • Mulamootil

    Great that you broke news… How was this detected.

    • Mulamootil

      Okay this has some of the Reeser contaminated product….


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Salad Boss

Forget Undercover Boss. I want to be Salad Boss.
A meal just isn't a meal without a crisp, and I do mean crisp, salad.
The basics begin with dry lettuce and greens in the proper ratio of crunch to color. (Please note the distinction that greens are loose and lettuce has a stem.)
The accompaniments should be few and not too heavy.
The bowl, wooden, as plastic and metal don't enhance they detract.
All of the above should be kept in the refrigerator to keep it cold (duh).
It's easy to sabotage a salad with the last step. The dressing should be applied sparingly and tossed at the last minute to avoid soaked-syndrome.
To wit, here's my little secret:
I halve toybox tomatoes and marinate them in olive oil, sea salt, paprika and pepper. Just before we sit down, I remove the aforementioned wooden bowl form the fridge, set the bowl of tomatoes in it, along with half a lemon.
The whole lot goes on the table until it is time to enjoy the salad. Then, and only then, do I add the tomato mixture to the greens and lettuces and toss it all together with a generous squeeze of lemon.
Easy, breezy and meets criteria.
Best of all, when the salad is done right, no one has to be fired at the end of the night.