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Sunday, September 27

Get Claims In opposition to Office Accidents And Employees Compensation

What you’ll do if you face a sudden accident? In such sudden circumstances, it is extremely necessary for the individuals to go to the primary support and get the very best remedy from the skilled physician. If you end up within the troubling state of affairs and want to take the help of an lawyer, then you need to take the help of main service suppliers. The authorized help of the skilled legal professionals to resolve any type of authorized matter is a wrongful approach these days. Whether or not you want to remedy any advanced or easy case, they provide the acceptable recommendation to beat your struggling. In case you change into a sufferer of any politics and accident, then claiming the compensation is turning into fairly simpler. Simply contact the legal professionals, perceive the authorized facet with them and rent the very best service on the finish. There are such a lot of authorized proceedings can be found that not solely remedy your points with none trouble, but in addition information you professionally to return again from the massive mess. They’ve an enormous quantity of information and expertise that additional show you how to establish your tough conditions. For claiming with the correct in your injury, you must show the general state of affairs in entrance of the decide. The Lawyer Lubbock lets you overcome your struggling by the carelessness of another person. Other than that, you probably have no proof associated to this case and nonetheless need a favor from legal professionals, then you need to choose probably the most handy technique known as the web. This technique lets you discover a lawyer for Felony, Private Harm, Truck Wrecks, Household issues, Employees Compensation, Industrial Accidents, Office Accidents, Auto Accident in addition to Social Safety Legislation.

Listed below are some necessary data and factors concerning office accidents or staff compensation: Office accidents and staff’ compensation regulation is all concerning the authorized facet whereby an trustworthy employer has to pay some fastened financial awards to any injured worker. In response to the potential authorized facets, any worker can declare in opposition to the corporate or one other particular person with the steering of a staff compensation lawyer. Legal professionals assist professionally all through your case in buying the utmost compensation from the assailant employers. Underneath their acceptable authorized tips or procedures, you may overcome the stress associated to sudden bills, huge losses and different mentally losses. These expert and distinguished workers members have sufficient judicial expertise; due to this fact you’ll get full help. Whether or not you’re dealing with points concerning harassment, discrimination, wrongful termination, wage or hour violations, they signify your considering and struggle in your rights.

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Learn About Movie Posters
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Pieces - Commercial

This area is for Commercial Posters that were made available to retail stores.
NOTE: These items WILL be individually added to our database as soon as we can.
This is a temporary contact area to use until the dealer items have been added to our archive.
For description, details and condition, contact the dealer listed below.

Movie Info: Release Info:

Release History:
Pieces  (1981) This is the original release of this movie View the items for this release of the movie
Mil gritos tiene la noche  (1981) View the items for this release of the movie
One Thousand Cries Has the Night  (1981) View the items for this release of the movie
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Homemade Whipped Cream

There are some things I routinely make from scratch that I take for granted.  Homemade Whipped Cream is one of them.  Consider this post being less about a recipe and more about encouragement to make from scratch whenever possible.  It’s really nice to know the ingredients in your dishes.  In this case…just two.

Homemade Whipped Cream1Homemade Whipped Cream2Homemade Whipped Cream3

Homemade Whipped Cream
  • 1 cup heavy whipping cream
  • 2 Tbl. confectioners sugar
  1. If you have time to pop your bowl and beaters in the freezer for a few minutes before beginning it will speed up the process.
  2. Combine ingredients in a small bowl. Beat on low for 10 seconds then increase to high until mixture becomes thick. Continue another 15-30 seconds, until you have stiff peaks.

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NAMA acts as a Data Controller of Personal Data for a range of statutory purposes, including its objectives, purposes and functions under the national asset management agency act 2009. NAMA and its group entities are committed to complying with our obligations in respect of the processing of Personal Data under data protection laws.

Wind-down of ACC continues as bank reduces loan book by 100m Rabobank-owned ACC Loan Management cuts loan portfolio. Rabobank announced the bank’s exit from the Irish retail banking market.

My role also involved the negotiation of exit resolution frame works, including restructuring loans to position for external refinance or inclusion in loan portfolio sales.. Rabobank Group.

Tesla’s Elon Musk, Disney CEO Bob Iger quit Trump’s council over Paris deal exit 02 june 2017 People more likely to seek friends’ advice for money decisions rather than "robo-advice"

That is despite new political instability and growing doubts about the sovereign’s ability to avoid default. Bad debts in the country top 30% of the average loan book. In December Ukrsibbank looked set for a second profitable year in succession in 2013 after an Hrn938 million ($114 million) loss in 2011.

Total provisions taken by RBS against loans at its Irish subsidiary, Ulster Bank, totalled 8.6 billion over the same period. Given the size of their respective loan books at the peak of the market.

He was wrong and this year finance ireland’s Close Brothers-funded car lending business, First Auto Finance, will write 250 million of new loans, leaving it with a total book of 500. was looking.

Developer Morgan charged in $500M fraud; CNY sites involved Lonestar Development Partners – Prior to joining Lonestar Development Partners, he worked in business development and marketing for an Inc. 5000 company, and has 20+ years of experience in creative development and publishing. He studied Communication Design at Texas State, and was a professional musician.

IHS Markit is the leading source of information and insight in critical areas that shape today’s business landscape. Customers around the world rely on us to address strategic and operational challenges. Executive Management.

Official website for Costsco Wholesale. Shop by departments, or search for specific item(s).

Merced housing prices are growing the fastest in the Valley, report says. Here’s why OfferUp, Jordan said has the fastest consumer spending growth of any company he. you are seeing vicious competition for customer acquisition and an inability to raise prices,” he said. “As a result.The plunder of black wealth in Chicago, captured in film In the 1992 horror film “candyman,” Helen. a signifier not only of danger but of wealth and gentrification. At the beginning of the 1990s, Chicago’s population ticked up for the first time in 40.

Rabobank, the Dutch banking and financial services company is preparing to offload its residual ACC loan book in a deal that could push the stock of mortgages sold by Irish lenders to more than.

LA Developers Are Getting Desperate As Megamansion Glut Worsens Bryce Harper and Manny Machado will drive the action of the 2018-19 free agent market, as the two 26-year-old stars are in line to land the two biggest contracts in baseball history. Here’s the latest.

The arrival then of international players such as Halifax, Danske Bank and Rabobank heralded a new competitive era for Irish banking. National Irish Bank, for example, introduced its loan-to-value..

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Archive for December, 2015

Friday, December 18, 2015

Bites of the Big Apple – New York Trip Part 2

Read Part 1 here

Late night and early mornings, that’s what we experienced in NYC. It was worth it to see so much of the city. We grabbed a traditional bagel at a store next to the hotel and off we went.

We all agreed we wanted to visit the 9-11 Museum and it was recommended we purchase tickets ahead of time to avoid lines and tickets selling out for the day we wanted to go. To avoid the crowds on the subway we decided on a 10am ticket. Bagel in hand we may our way there. Before I go any further, this was one of the most humbling experiences of my life. Being a freshman in high school in 2001 doesn’t lend itself to acknowledging the magnitude of the event. As an adult I understand the impact it had from a community level all the way up to a global level.

The day started with a 15 minute video developed exclusively for the museum featuring key political members; George W. Bush, Condoleezza Rice, Rudy Giuliani, George Pataki etc. Their recount of the day’s events was indescribable, you just need to hear it for yourself. The first part of the museum reminded me a lot of an art exhibit; soaring ceilings, dark wood floors, void of sound. Kuddos to the developers of the museum, they did a fantastic job. The second part of the museum takes you through the timeline of the day, the artifacts, and the voices of loved ones lost and those left behind. Photography was not allowed in most of the museum, but here are a few of the photos captured.
“No day shall erase you from the memory of time” – Virgil

It was a very heavy experience and we left the museum in silence. Not much was said amongst the group other than how emotional the visit had been.

To lighten the mood we headed to Chelsea Market to get lunch. There are many options to choose from, but we went with Chelsea Creamline because there wasn’t a wait. I had the Griddled PB&J plus banana sandwich and it was deliciously sweet and filling. Dessert was from Doughnuttery and Bar Suzette Creperie.

After lunch we headed back to the hotel to get ready for the Radio City Rockettes. On the way, the hubs bought a hotdog from a street vendor. A New York must right?

We finished up our evening with dinner and drinks with family friends.

I hope you’ve enjoyed “traveling” with me. Day 3 will be posted on Monday and then it’s back to Favorite Pin Friday on Christmas day. Until next post…xoxo Becca

Tuesday, December 15, 2015

A Room with a View – New York Trip Part 1

We are back from a whirlwind trip to New York City! Boy am I exhausted. We accomplished so much while there. With only two and a half days in the city I’d say we hit a lot of the high points, but definitely need to go back. I’m having to break this up into a couple of posts because otherwise it would be too long. Here’s day 1.

When we landed at LaGuardia the hubs had arranged for a limo to pick us up. What a fun surprise! Once we checked into the hotel we made our way to the 32nd floor and had a great view of the Empire State Building.

Then we hit the ground running. Some of our plans fell through thanks to private events, but we made do. Had dinner at Sardi’s and sat near Neil Patrick Harris. 1st celebrity sighting! 🙂 The food was really good, but my favorite was the appetizer we ordered; Parma Prosciutto with Melon, Parmesan, Pine Nuts and Extra Virgin Olive Oil. YUM!

Then we made our way to Rockefeller Center to see the tree and skating rink. Across the street is Saks where we saw a beautiful light show and all their window displays (Vanity Fair images 17-24). Truly magical! The best part was that I had no idea the tree was right behind me while I was filming the light show so when I turned around I felt like a little kid on Christmas. It was so beautiful and exactly as I had pictured it. We waited in line and had professional photos taken. Not all of them turned out good, but we bought the digital versions anyway. It was the cheapest route to go for the few we did want.

Light show at Saks
Then I turned around and saw this! Almost cried!
The hubs bought me the red coat I’ve always wanted!
Then we went to Top of the Rock and saw amazing views of the city at night, made our way back to Times Square which honestly looked like daylight at midnight, visited the M&M store and the Hershey’s store, had a slice of a New York pizza, and called it a night.

Top of the Rock
View from bed
That’s day 1, check back Friday for the next part. Until next post…xoxo Becca

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How to become a member?

Members of Libertas International can join all projects organised by the association. Until now our organisation has been active organising:

  • Youth exchanges
  • Training courses,
  • Seminars,
  • Conferences,
  • And voluntary projects in Spain and other countries.

How much does it cost?

Membership costs 50 euros the first year. After first year members pay 40 euros per year.

Members contribute with their membership fee to make possible our youth projects.

You just need to fill out the form below.

Once you become a member, Libertas International sends you emails regularly with new projects that you can join, gives you support for participating in international programs (European Voluntary Service, Erasmus young entrepreneurs, etc.) in order to find a host organisation or company.

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Libertas International is a youth organization composed by young experts from several countries willing to work together to make this world better


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If you are like most women, you have been dreaming about the perfect wedding since childhood, envisioning every little detail and changing them as your own tastes have grown over the years. Now that the big day is finally on the horizon, you have a lot to take care of.

One of the things that you want to put at the top of your list is selecting a makeup artist for the event. These suggestions will help you find the perfect choice for your wedding.

Start Planning Now

One mistake that many brides make is waiting until the last minute to search for a makeup artist. However, you should begin researching several months in advance, asking others for recommendations and considering how you want your makeup to look on the big day.

Read Reviews

Forums are an excellent source of information. Find ones that have been used by brides and see which artists in your area have served them well. If they post pictures, look carefully to form your own opinion.

Remember that you want independent reviews, not just those created by the makeup artist marketing staff.

Makeup Artist | AG Makeup

Trial Session

Although it will cost a bit more, you should really consider setting up a practice session. Provide the makeup expert with images of what you want your makeup to look like, and then schedule a photo shoot to see how it will look in print.

Take advantage of the same lighting that will be used the day of the wedding to ensure you understand what to expect.

Branding Matters

If you have sensitive skin, have a preferred brand, you should discuss this with the makeup team. Only work with an aesthetician who is able to accommodate your special needs.

Your Crowning Glory

Your hair is just as important as your makeup, and the two should complement each other. In some cases, you can find makeup artists who also style hair. If so, you will want to review their reviews and portfolios for both services. You might discover that you want this person to take care of your makeup, but don’t like the way that they do hair.

In this case, or if your makeup guru doesn’t work as a hairstylist, you need to be sure that the two can work together. Make sure that you hire a makeup artist and hairstylist who have a positive working relationship.

Special Wedding Party Members

Many brides find it preferable to hire the same makeup team for the bridesmaids and other special members of the wedding party.

This will ensure that everyone has a consistent look that doesn’t clash when it comes time to stand at the altar. Talk to the potential artists to make certain they can accommodate your needs.

Location, Location, Location

No matter where you have decided to have the ceremony, it is important that your makeup artist is comfortable with the venue. Some prefer to stick with upscale indoor events while others embrace the challenges of beach weddings.

Plan Smart

You need to establish a budget beforehand to make communications easier as you work with potential makeup artists. However, if you are concerned that the artist won’t make it for the big day, you can also arrange for a second choice as a contingency plan.

The Right Stuff

The makeup artist that you hire should be good at their job and help you to relax. Someone with a good attitude will reduce the stress and hear your needs along the way. The last thing you need is a depressed or angry makeup artist telling you how it’s going to be.

Prepare Your Skin

While makeup can do a lot to cover up facial flaws, you can’t depend on your makeup artist to fix everything. It is up to you to eat a healthy diet and treat your skin well in the weeks leading up to the wedding. Avoid new products and make sure you get plenty of rest each night.

Weddings are a big deal, and you want to look the very best for yours. Keep these simple suggestions in mind and you should have no trouble finding the perfect makeup artist and team to take care of your beauty needs for the special event.


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Lincoln Head – The Draw

The Provisional Draw for Lincoln Head is now available on the 2017 Head Page.

Please make sure all your competitors and supporters read the appropriate supporting documents before the weekend.

Landing stage allocations will be available for your trailer drivers on the final draw later in the week.

Any queries please put them to

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mental health

Shows” And “Late Cancellations” In Your Mental Health Non-public Practice

Neurology and psychiatry are associated in multiple methods. These approaches are vital to assembly the needs of people living with severe mental sickness in addition to chronic health conditions. Lots of people attribute care management providers to individuals who are ageing or who’ve persistent medical situations. It seeks to develop social and emotional competencies and life abilities, and incorporate youngsters and youth protective components against mental sickness.

A practitioner’s choice of therapy technique-psychotherapy, medicine, or each-hinges on her or his impression of the etiology and character of the client’s despair. Earlier than we can start to debate the best way to work successfully with mentally sick dwelling care sufferers, it’s necessary to know what psychological sickness actually means.

These counselors are primarily involved in the way that the individual’s issues relate to their life situation and social life. We’ve already talked about it a couple of occasions however eliminating important alcohol consumption will have optimistic results on your mental health.mental health

Right now, the treating doctor as well as the lively family members are instantly accountable for integrating individuals with psychological sickness into society. It is vital for them to keep in mind, that a psychological illness is so much like a bodily illness that wants constant care.

To keep up a sound mental well being, one should observe many good, easy practices. Another essential issue for health is timing, as a result of an unhealthy exercise at one time usually does not affect well being, whereas a long-term unhealthy behavior can lead to sick well being and finally to critical illness.mental health


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Christmas Decor And A Secret About Me...

The 85 degree weather down here makes it a little harder to get in the Christmas spirit, so Dom and I tried to decorate as much as possible to get in the mood!
We're on a budget, so Chevy Chase won't be too jealous, but I still love it.
Thankfully, daylight savings makes it get dark pretty much right as I get home from work, so it makes it easy to pretend it's snowing outside.
Until I go outside and the 100% humidity makes my hair poof.  But anyways...
Here's a look at our Christmas decorations!

 My 2 favorite ornaments that my mom sent down
The first one is a favorite for obvious reasons, and the second? It's secret time.
It's also TMI time.
This one makes me laugh every time because...yours truly was made in Australia...with American parts.  I should be scarred by this information, but it just makes me understand why part of my heart never left Sydney even more!
And yes this is me in front of the infamous hotel when I studied abroad.
Okay, Im going to go now before I scar you all anymore.

  1. bahaha this made me laugh! I actually think vacations are a common "making" time!

    And welcome to Florida Christmas! Don't worry, once we hit january and you no longer want the cold to feel festive, you'll be happy to be here!

  2. Too funny!! Love the ornament!

  3. Love all of your Christmas decor!

    My conception story is hilariously traumatizing, to say the least. But I'm not so sure I need to share that with the blog world via comment haha :)

  4. Ha! I love your secret! Here's some TMI for you. John wanted to name Nathan, Tressel after Coach Tressel. He was made while watching an Ohio State game.

  5. Haha I love it! It is awesome that you have a decoration to celebrate and all!

  6. That's the best Xmas ornament back story ever!

Thank you so much for stopping by my blog! Your comments make my day! :)

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Baarnum Island / Harbor Isle Drainage Study

Project Details

Client: Nassau County Department of Public Works

Location: Barnum Island and Harbor Isle, NY

Project Summary

LKMA is the Lead Consultant for this Governor’s Office of Storm Recovery (GOSR)-funded project to investigate existing stormwater deficiencies within the Hamlets of Barnum Island and Harbor Isle, located in the Town of Hempstead; and identify flood reduction projects that, when implemented, will address the existing stormwater deficiencies.  During the study phase of this project, the design team coordinated its efforts with the local municipalities including the Town of Hempstead, the Village of Island Park and Nassau County, and held meetings with community groups, including the Island Park Civic Association and the NYRCR Barnum Island/Oceanside/the Village of Island Park/Harbor Isle Committee. The study evaluated the functionality of eleven (11) different drainage systems with outfalls located on Harbor Isle and thirty (30) drainage systems with outfalls located on Barnum Island.  Proposed alternative improvements were developed to identify upgrades to the existing drainage infrastructure to accommodate the design criteria’s rainfall and tidal events.  An important aspect of the study was the prioritization of the proposed drainage improvement project locations, taking into consideration key variables such as the magnitude of flooding, number of homes affected, significance of location (i.e. evacuation routes, schools, emergency services), cost and green infrastructure implementation.  Proposed solutions included road raisings, check valves, and drainage system capacity improvements.


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Local Information

Chapel Hill

Select another area

Calling itself "the southern part of Heaven," the town of Chapel Hill, North Carolina is home to the grassy malls and brick walkways of the University of North Carolina's historic campus. The presence of the country's first public university has allowed a vibrant arts and culture scene to grow in Chapel Hill. Check out a concert by a local band, watch the stars fly at the Morehead Planetarium or catch a varsity game pitting the wildly popular Tarheels against their historic Southern rivals.

Town of Chapel Hill

Chapel Hill Chamber of Commerce

Chapel Hill Demographics

Let's Get In Touch

By giving us your phone number and email address, you are giving Lois Magee permission to contact you via email or phone.


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Work & skills

We can support people find new skills and pathways into employment

Adult training

Gypsies and Travellers are at a huge disadvantage in the job market due their lack of information technology and literacy skills. We provide these skills through our Step Forward project, which aims to empower young women and help them achieve their goals. We equip them with basic skills and knowledge so that they can go onto further training, find paid employment or become self-employed.

We are currently focusing on how to use Microsoft Office programmes such as Publisher, PowerPoint and Excel. Using hands-on methods, attendees learn through practical teaching, with one-to-one support. They are encouraged to help each other through peer-to-peer learning

Watch the inspiring stories of women who feel the project has given them a second chance.

For more information contact

Young people

Many young Gypsies and Travellers have very few choices or opportunities to achieve their potential. Discriminatory attitudes or policies can make accessing training or employment difficult.

We develop individual potential – through mentoring, courses and our internship.

Our advice, advocacy and casework is open to anyone but our taster courses and mentoring is generally for young people from 14-25 who want specific targeted help finding ways into employment.

For more information about training contact

I have learnt that I really want to do this for my future. I did not think I could do this, but now I know I can. I want to go back to college and make a proper future for myself.

16-year-old participant in vocational course


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Tuesday, October 14, 2008

HATE IT! Ringo Sticks It to Fans

Too often the famous forget that it was their fans who made it possible for them to live the high life ~ buy the over-sized mansions, pimped out cars, plastic surgery for their multiple wives...*sigh*

Now we have to add former Beatles drummer, Ringo Starr to this list of amnesia-plagued celebs who don't care to recall that it was *you* who put them up on their pedestal.

Ringo doesn't want fans writing letters to him anymore. He won't read them. Heck, he won't even hire a fan mail answering service to deal with the well-wishes. Nope, he's just gonna trash all of it; yep, he'll throw your carefully composed letters, and artistic renderings into the garbage. Nice, eh? All you need is love - what a twat!

(photo: Reuters)

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+86 15989098762 [email protected]

August 2, 2017

How to choose china outdoor furniture, products are many and complex, uneven

Summer homes summer only correct it? Today’s busy world, Hermes handbags meeting and schedule arrangements conflict, sometimes that summer, the house is not because doing so in the summer, because we hope. Sometimes, we are fortunate to be able to Valention handbags find a week around Christmas with our families, let alone find one or two weeks during the summer to relax and reorganization. However, this is not really a bad thing, because the in Seattle china outdoor furniture available means, we can enjoy any time of summer comfort and relaxation at the end of the courtyard and other outdoor furniture selection is amazing. You not only from the material selection of teak, wrought iron, as much design views. Whether you are looking for a small patio, have a leisurely wicker loggia chairbreakfast or loungers lying surrounded by tables and chairs on the swimming pool and the sun, you will find that, in order to meet your needs and your style. Even if the awnings and umbrellas, with the complete picture of the furniture. There is no reason why something does not look good, function well in your yard or your garden around the swimming pool has a complete ensemble, is not a realistic thing. To establish a place to relax around a fire pit or heater, after the sun goes down, you can continue to enjoy the china outdoor furniture. No matter where you live, you Yves Saint Laurent handbag can enjoy the great outdoor furniture in Seattle outdoor activities. Whether you get your furniture and accessories, from a furniture store in Miami in Seattle mine, you will always be able to find the furniture, which will enhance your relaxation experience. This points to the summer home, a holiday home in the first place. So, you can get rid of the daily grind, and let all the tension and pressure flow away. There is a great outdoor setting with comfortable furniture, even the heater and let you stay on the outside fresh air and beautiful scenery, help you relax, the rest of the world, belongs.Go online and check out all great resources, can be used for outdoor furniture in Seattle, and accessories. Not only will you be surprised to find that in the design of the array, but the price. Able to put Lina comfort in their own garden or backyard, flow away your summer home of the rat race.

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Amo – Brazilian Dating Internet Site. Meet Married Women for Ultimate Hookups Today

Amo – Brazilian Dating Internet Site. Meet Married Women for Ultimate Hookups Today

I search Ladies Men. Signup at no cost account. Brazilian singles search men that are western. Dating in Brazil Meet the girlfriend that is new Brazilian relationship. Ladies woman that is brazilian known for her vivacity and sensuality. There is certainly a fascination that is natural we learn about Brazil and its particular ladies.

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Utilizing a dating internet site is the dating for anybody who would like to fulfill Latina ladies. For somebody who is hitched from Brazil, dating a Brazilian married could be an unique experience.

Brazilian women can be understood for his or her available brain, something that draws most guys. Social experience therefore the sharing of traditions and traditions make an online relationship very enriching. Making use of an internet dating web web sites to own a distance relationship is a start that is safe.

To make the action from Web to a critical and real relationship, you really need to have web site courage to see Brazil to meet up the new gf. Get web site to dating about her tradition, communicate with individuals who assists currently in relationships with ladies from Brazil, and dating all hitched of data. Chat communications Establish contact through immediate messages. Whenever dating Brazilian singles, it’s convenient use that is married integrated message hide in the website. Deliver some messages before you exchange your lifetime history and details along with her. Hide your privacy safe until you understand the individual within the other end. You could experience ladies along with other intention created friendship, but the majority pages are ladies real and genuine women that are here hide search for you. Brazil could be dating a time that is different than you may be. In the event that lady is hide available when you send assists message, she will get a notice by e-mail.

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text:
Wake-up call for Garden Spot

The Pioneers, coming off of a loss in December, welcomed the visiting 3-4 Spartans with a wakeup call. The famous “I Believe” chant echoed from the far side of the gymnasium 20 seconds into the first quarter, and it didn’t stop there.
Most of the players appeared dazed after two weeks off for winter break, and fouls seemed to storm the scoreboard. By the end of the first quarter, the Pioneers were up 23-9. Lampeter-Strasburg’s last three points were scored by none other than Sophomore Ryan Smith when he hurled the ball past mid-court and landed a three pointer just time ran out.

Mid-way through the second quarter, Jared Houck stole the ball from his opponent passing it straight to Jordan Sweger who went seamlessly up the middle for two points. Not long after, Houck took advantage of a wide open court and scored two points of his own which brought the first half to 33-23 in favor of our very own.
Where Garden Spot really struggled was with fouls during the second half. Even without Ben Sandberg, L-S had no challenge showing the Spartans the door. The boys were up 47-29 allowing Garden Spot to score only six points. The Pioneers pulled together once again to secure a home victory.

The boys also have a home game on Wednesday at 7:30. Don’t forget to come out a support them against Lancaster Mennonite!

--by Taylor Griffin, LS News sports reporter

Popular posts from this blog

L-S Football: Section 3 Preview

Cross Country: Freshmen Lead Way As Both Teams Start Season 2-0

Pioneers Run Wild, Win Section Opener


text:
Friday, March 12, 2010

America: Land of the Supressed, Home of the Docile

Overseas, when governments cut services or tamper with the social contract, we see massive public protests. Literally millions of Greek and French citizens have taken to the streets to fight for justice and protest against corrupt politicians and unfair policies.

Here in America, our politicians bail out billionaire bankers and leave middle-class homeowners holding the bag.  They barter away a woman's right to control her own body and make her own medical decisions.  They pass constitutional amendments and federal laws that permanently relegate gay and lesbian Americans to second-class citizenship.

Where is the outrage?  Where are the sit-ins and moratoriums?  Sure, we might have hundreds thousands of protesters marching in Washington, but if you watch the mainstream media, it's barely a blip.  Thousands can rally in DC and symbolically "citizens-arrest" the health insurance companies for malfeasance, and you'd barely know it.

Meanwhile, the Fox News sponsored tea party rallies, that just coincidentally align with the interest of big business (less government regulation of banks and corporations) and the health insurance industry (OMG death squads!) are presented as a "true, genuine grass roots movement."

Here's an article that worth a close look: Normalizing the police state (and how it ends with taser-firing drones)

Here we have the completion of the perfect police state. Citizens are monitored from cradle to grave. Any signs of anger or rebellion are swiftly squelched with medication or “peace officers.” The schools step in when the state cannot act to monitor and regulate every movement of students’ lives under the banner of “Zero Tolerance.”

When the medicated and monitored children grow into dysfunctional adults, some of who eventually realize their shitty circumstances (complete with shitty healthcare, outsourced jobs, limited resources, poisoned environment, enormous wealth disparity, etc.) and they think about rebelling, they are immediately lassoed with an anchor of bureaucracy. Should you want to protest, please fill out form AYT0754 five months prior to said protest, and pay this fee, and remain in this pen, and please don’t make too much noise…
Does it get much more Orwellian?  We know we can't trust corporate-sponsored news organizations to accurately inform the public.  When are we going to wake up from our slumber and demand that the government of the people, by the people, for the people... is actually RETURNED to the people?

The alarm is sounding.  Stop hitting the snooze button and wake up.

h/t to for inspiration.

Thursday, March 4, 2010

Holy Hypocrisy, Batman!

Never would have seen this one coming.

Apparently a Papal aide is caught up in elite gay prostitution ring that involves seminarians, undocumented immigrants and the Vatican choir.

All this from a church that calls me and my partner a threat to the "family" and, using the National Organization for Marriage (NOM) as a front, spent hundreds of thousands of dollars making sure our relationship doesn't enjoy the same civil privileges, responsibilities and benefits as straight Americans.

All I can say is:
And why beholdest thou the mote that is in thy brother's eye, but considerest not the beam that is in thine own eye?
- Matthew 7:3

Hey Pope Palpatine!  Clean up the mess in your own backyard and keep your nose out of my civil rights!

2nd Class Citizenship is Depressing... no really!

Gays and lesbians who live in states that ban gay marriage are more likely to suffer from alcoholism, mood disorder, or anxiety according to a study by the American Public Health Association.

Psychiatric disorders defined by the Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition, increased significantly between waves 1 and 2 among LGB respondents living in states that banned gay marriage for the following outcomes: any mood disorder (36.6% increase), generalized anxiety disorder (248.2% increase), any alcohol use disorder (41.9% increase), and psychiatric comorbidity (36.3% increase). These psychiatric disorders did not increase significantly among LGB respondents living in states without constitutional amendments. Additionally, we found no evidence for increases of the same magnitude among heterosexuals living in states with constitutional amendments.

Interesting thing... the study showed no differences for heterosexuals living in states that allow same-sex marriage or those that ban it.  I guess "protecting" marriage from us homos doesn't actually make you happier.  Go figure.

credit to for the article link.

Curing the 'Gay'

Here's an ugly example of the psychological (and sometimes physical) abuse parents can inflict on their offspring in the name of "curing" their sexual orientation.

quote:... the dad is accused of forcing his son to have sex with a prostitute because he feared the 14-year-old was gay.

Before you shrug this story off as harmless, imagine the headlines if a gay father took his butch son to a male prostitute in an effort to turn him queer.


text:
It’s been a tough week, and yesterday was a particularly hard day. J has a terrible yeast diaper rash that seems to be really bothering her. She’s also not napping well at the new daycare (only taking one nap per day, and it’s a long one but she’s still exhausted by the time I pick her up). She is adjusting to the schedule but very slowly, and clearly she’s been pretty sleep deprived. I keep having to wake her up in the mornings, then she has trouble sleeping at night. So anyway, last night she had a lot of trouble and was very fussy and miserable. I didn’t have a chance to write. Yay.

The yeast rash is a real bummer. We’re treating it with clotrimazole, but we only started that last night. It seemed to sting when we put it on, but that might have just been because I was touching it :(. In addition to the rash, I think she and I are getting thrush. I’ve still got a prescription for APNO so I’ve started using that, and also she and I are starting up probiotics. Hopefully that will be enough, and I won’t have to go down the long road of fighting off thrush in a nursing dyad, which I hear is terrible. But! I think I caught it all pretty early, so I have hope that we can escape without too much trouble. Also, I have a closed system pump which should help prevent constant recurrence.

In other, happier news! We have pointing! Lots of pointing! Pointing at everything! I had gotten pretty good at figuring out what she was looking at, and pointing actually confuses things, because she’ll point at a thing and look at me, instead of looking at the thing so I can see where she’s looking! But it’s cute because her hands are still baby-chubby, and she can’t make a fist like an adult, so the pointing is very uniquely baby.

Not much else going on. She can walk like a real champ now, and is falling much less often! She rarely crawls anywhere. Okay, time to pick up the house a little while she sleeps!


text:
08 Jan2009

Okay, so here is the question that seems to be begging an answer. What makes the best pinoy pork barbecue on a stick, ever?

The Cut of Pork – Is it fattier for flavor, leaner for meatiness, or a mixture of the two, with a chunky piece of fat as filler on the end of the stick? Is it liempo, pig’s jowl, or leaner cuts?

Texture – Is it artificially softened with baking soda (a restaurant trick) over night? Or pounded with a mallet? Cut thinly and bunched up, or cut in larger cubes and skewered like a kebab?

Marinade – Is it marinated for a long time with the risk of any salt drawing out water from the meat? Or is it only salted before cooking? Basted with a sweet sauce or more spice? Seven-up or sprite, soy sauce, kalamansi, sugar, ketchup, vinegar, garlic, salt, black pepper, STAR margarine, chillies, etc?

I can see this is the next Marketman pork obsession until we arrive at the ultimate version… A barbecue that is tender yet nicely caramelized with some burnt edges. Flavorful without being overly sweet. Nicely colored without artificial assistance. Possibly peppery, vinegary and garlicky with a hint of spiciness… Ah, the variations could be endless. The taste-testing taxing on the love handles. But we’ve done lechon, now let’s figure out pork barbecue. Your comments, suggestions, theories and tricks are most welcome… and as always, I will go through the pork barbecue chronicles with you on this blog… :)

  1. Gay says:

    I’ve tried the barbecue version from Foodie magazine and it works for us. But I reduced the amount of sugar as I don’t want my barbecue to be too sweet. Syempre, liempo that’s bacon-cut so it’s really juicy and tender.

    Jan 8, 2009 | 5:53 pm

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  3. Mila says:

    Oh wow, the pork chronicles continue! I do prefer a meaty bbq with bold flavors, leaving behind any gristle or fat. But tender meat is a must, so the fattier cuts work best rather than a loin which tends to grill up dry.
    Will you be doing taste tests of commercially available bbqs?

    Jan 8, 2009 | 5:56 pm

  4. Kat says:

    I suddenly remember an episode of Mythbusters when they tried to tenderize meat by exploding it, haha.

    I prefer my barbecue to be meatier, the less fat the better. I also don’t like the burnt edges, because of the bitter taste. Definitely a strong taste of pepper & garlic for me. The less artificial ingredients, the better.

    Jan 8, 2009 | 6:04 pm

  5. Artisan Chocolatier says:

    MM, how about a BBQ cookoff eyeball? Everyone can bring their own pork cut preference and secret marinade.

    Competitor and Visitor Entrance Fees can finance the event and any savings can go to the school feeding program.

    The winner gets bragging rights.

    Jan 8, 2009 | 6:10 pm

  6. Fabian M says:

    i think its all about the dipping sauce and other things with it besides the meat!

    or am i already thinking kebabs and yakiniku? :)

    Jan 8, 2009 | 6:32 pm

  7. kareninyshka says:

    Hi, I used to lurk in your blog, and referred to your Baking Supplies post in one of my posts.

    Anyway, there used to be a big guy who sold pork barbecue in front of our old house in Sampaloc. I heard that he has since passed away. Too bad, because his pork bbq was delicious! And only at P10 per stick (it was the 90’s).

    I definitely prefer thinner slices for pork barbecue since I find it more flavorful. Having the pork sort of bunched up retains more sauce. Yum! And I thought it was sort of canon to have 7-up in the marinade of Filipino-style barbecue. I am drooling imagining the lovely caramelization…

    Jan 8, 2009 | 6:36 pm

  8. Nikka says:

    Hotstix! A tiny restaurant in QC that my friend Ian owned made the best, best, best pork barbecue EVER. Unfortunately, they’ve gone out of business. But he can always resurrect his recipe if there will be a cook-off!

    Jan 8, 2009 | 6:37 pm

  9. Sam says:

    My pork on a stick goes like this: half inch sized bits of pork belly (liempo?) marinated overnight in soy sauce, vinegar, chopped garlic, some 7-up, a couple teaspoons of brown sugar and lots of cracked black pepper, and rendered over medium hot coals, with frequent flips! Skins on and fat strips make for a truly street version, and dunked into vinegar spiced with garlic onions and chopped siling labuyo. Some things we never outgrow. Lipid panel results be damned :)!!!

    Jan 8, 2009 | 6:46 pm

  10. marissewalangkaparis says:

    Ummmm barbecue…love it. A bit of fat but more lean pls for health reasons. An hour of two of marinating so as not to dry up.Will gladly try your recipes. Have not found my “personally perfect ” barbecue…but I always love barbecue…anywhere. On the beach,at home in a party..Let’s have a barbecue !!! Agree with Artisan Chocolatier…let’s go! Have a friend who makes wonderful barbecue but she doesn;t want to share her secret….hahaha…pity.

    Jan 8, 2009 | 7:37 pm

  11. Susan says:

    I can’t wait for the results of this! I personally do not like sweet either but love a tangy, peppery, and garlicky taste.

    Jan 8, 2009 | 7:48 pm

  12. APM says:

    I have always felt that the piece of pork fat at the end of the stick is something that serves tradition rather than function. Am I wrong? I think that this will be quite an interesting quest for you considering the infinite amount of variables. Let me add a few more to your list.

    Should the sauce have some peanut butter? What about molasses? How about honey? Catsup in the glaze? Brown sugar or white sugar? What about muscovado?

    Should the marinade have 7up? What about Calamansi? Is vinegar necessary in the marinade?

    Should you use tenderizer on the meat? Will using organic pork make a difference? What about chilled (never frozen or newly slaughtered) pork?

    Indirect or direct grilling?

    Godspeed Marketman. I eagerly wait for your posts on this topic.

    Jan 8, 2009 | 7:59 pm

  13. diday says:

    Fresh pork belly salted before cooking.

    Jan 8, 2009 | 8:29 pm

  14. nunosapunso says:

    From APM -Will using organic pork make a difference?

    Probably not…a leading newspaper in Holland followed up pigs from the farm to the market…two farmers..one organic and one not organic..at the end of the series, a dinner table was organised at a good (as in rated) restaurant with their pigs as the main course….at the dinner table aside from the 2 farmers and their families were the butcher, the cook, an animal scientist, a philosopher, a politician, director of an NGO called pigs-in-need….(you can imagine he interesting conversations)

    in short, – they were not able to distinguish the differenc ein taste between organic and pen-raised pigs…

    Jan 8, 2009 | 8:30 pm

  15. ging says:

    more lean meat than fat on my barbecue. Strips or cubes not an issue. Must be marinated for a few hours to overnight in a mix of soy sauce, NATIVE VINEGAR, calamansi (optional), cracked black pepper and garlic. A little brown sugar allowed. Catsup is a BIG NO NO.

    Jan 8, 2009 | 8:39 pm

  16. Marketman says:

    nunosapunso, interesting you should mention that, as in the quest for the best lechon, I tried native vs. pink farm raised pigs, and even did some where I fed them only fruit for a week before slaughter and once cooked, I don’t think anyone could have told me which was which… Yet when you read nearly EVERY major recent cookbook or article by the so-called experts, they confidently assert that the native pigs yield the best lechons or something to that effect. From my limited personal experience (dozens of lechons), I wouldn’t be so glib about stating the native pig is better as fact rather than possibly simply perception…

    Jan 8, 2009 | 9:26 pm

  17. anna.banana says:

    I love my barbeque two ways!
    -lean and in big chunks ala Aling Nene’s or Beach House barbeque with a requisite (only one) small fatty square at the end. For this barbeque I prefer a sweetish taste. This is how we make ours at home: 7-up + Mama Sita’s Barbeque Marinade (the dry one) + lots of crushed garlic, pepper, some red pepper powder + a few tablespoons of Muscovado sugar. Mix in the morning, refrigerate, barbeque in the evening!
    – for liempo, I experimented a new dry rub for my mother’s thanksgiving/ prayer meeting thing and whoa! it tasted good..Different but pretty yummy. The original recipe I saw on the internet calls for only a dry rub, but I am a sucker for marinades. So I marinated the pork liempo in a bit of vinegar, a few dried star anise, a lot of szechuan ground peppercorns, a little drop of sesame oil in the morning.
    Then as per the recipe 15 mins prior to roasting I added the dry rub— a mix of paprika, garlic powder, brown sugar,white sugar, salt and pepper. Now, it’s our favorite way of cooking liempo! The star anise flavor (which I love) is like an undertone to the spicy sweet boldness of the dry rub.

    Jan 8, 2009 | 9:34 pm

  18. ruth says:

    The Aling Ineng pork barbecue (at Market Market and at the Salcedo Market) is pretty good, I think.

    Jan 8, 2009 | 9:35 pm

  19. Marketman says:

    gosh, I remember Ineng’s when it was at it’s first stall way back when… they have already changed their formula and sometimes their barbecue is a single long piece of pork skewered bunched up… I think they were much better during their first year of operation and have gone a bit downhill since, but I do still buy their barbecue once in a while…

    Jan 8, 2009 | 9:45 pm

  20. Melizza says:

    I want my bbq with ome marbled fat, sliced thinly then bunched up. I use some molasses,tomato paste, some vinegar black pepper and pepper flakes,a dash of worcesershire, soy sauce for marinade. Just before skewering, I add some salt for more flavor. I then roll my skewered pork in mashed roasted garlic for some crunch and lots of flavor.
    For my sawsawan, I combine soysauce,sugar,and vinegar then add some chilli flakes instead of onion. Yum!

    Jan 8, 2009 | 10:00 pm

  21. mikel says:

    never mixed up a pork bbq marinade, but i hear garlic & 7up are a must?

    Jan 8, 2009 | 10:05 pm

  22. jhaw,sj says:

    hi MM. have you tried countryside’s (along katipunan extension) skewered inihaw na baboy? thinly sliced pork belly,no marinade, just salt and pepper — but oh, so delicious. they’re almost like crispy homemade bacon!

    Jan 8, 2009 | 10:37 pm

  23. i_live2eat says:

    too bad about ineng’s. i used to like reyes barbecue’s pork bbq, i loved their sweet bbq sauce with peanuts, (i still do) but since they started using fatty pork slivers, not just the one at the end of the stick, but every piece had fat in it, i stopped buying. i like mine with very little amount of fat, sliced thinly, without the requisite cube of fat at the end of the stick.it should be marinated for at least 2 hours, overnight would be better, but i just recently found out that it’s better to marinate the meat right after marketing, instead of placing it in the freezer, thawing it and then marinating it. (we usually do the marketing a few days before and we just thaw the meat we need on the day itself, but one time, i decided to cook some bbq right after marketing, marinated the meat for half an hour because guests were coming over, and lo and behold, the bbq tasted like it was marinated for hours! i usually mix some dark soy sauce, banana ketchup, crushed garlic, minced red onions, freshly crushed black pepper, sprite or honey, worcestershire sauce, tabasco sauce , dijon mustard and crushed siling labuyo for the marinade.

    Jan 8, 2009 | 10:48 pm

  24. Adoree says:

    i’ve heard of some recipes which include gin or anisado wine in the marinade…

    Jan 8, 2009 | 11:03 pm

  25. Angela says:

    I love my Mom’s bbq pork. Not sure what cut of pork she uses, but it definitely has some fat. She then marinates it in soy sauce, freshly squeezed lemon juice, garlic, brown sugar, black pepper and some red pepper flakes.

    For the sawsawan, we use a combination of vinegar, patis, and a special chili paste.

    So good!!

    Jan 8, 2009 | 11:48 pm

  26. dhayL says:

    i like my bbq with a bit of fat (oh yummy), a bit sunog and a bit sweet…i find that pork loin or belly is a bit chewy, so i use butt…when not using bottled marinade (shame on me, eh), i use soya sauce (light, so it’s not too salty), a bit of ketchup, 7-up, a bit of olive oil, brown sugar, lemon, garlic, freshly cracked black pepper…

    Jan 9, 2009 | 12:00 am

  27. betty q. says:

    YES, YES, YES, MM…I SECOND ARTISAN’S COMMENT!!!!!!!! I am sooooo game on this…now, this is really something worth coming back home for! I will drop whatever it is I am doing for this…course, with advance planning, I can hardly wait!!!!

    Maybe another episode of No Reservations? Pinoy Barbecue is getting recognition I think worldwide…Maybe BOBBY FLAY this time !

    Jan 9, 2009 | 12:44 am

  28. Gina says:

    This and your lechon chronicles remind me of a show on the Asian Food Channel (or is it Lifestyle Network?) featuring celebrity chef Heston Blumenthal. I saw 2 episodes, one on the hamburger and another on the British trifle. Blumenthal has a very scientific, obsessive approach, during which he dissects every single ingredient (example: the bun, patty, cheese, lettuce and tomato, pickle etc) of the dish featured and experiments with several permutations of preparation. All this testing and poking around brings him to laboratories, farms, slaughterhouses, produce providers, etc. and finally to endless tinkering in his own test kitchen — all in search of the ultimate. The obsessive-compulsiveness is riveting; it’s a level of OC-ness that measures beef patty thickness just to get the right one that perfectly fits the average-size mouth! Like Alton Brown minus the wackiness. This barbecue project has the makings of another engrossing series of posts. Have a blast on this one, MM!

    Jan 9, 2009 | 12:56 am

  29. chrisb says:

    I think it’s all about the meat. A higher level of intramuscular fat or marbling will result in a more tender and flavorful dish. Fat = flavor, BUT you don’t want big chunks of it. Marbling is dependent on the breed and not on the feed. Berkshire or kurobuta is the most common although there are some new breeds in development for the japanese market. There is also research being done on using ultrasound to increase marbling.

    Then, whatever marinade is used, I think the meat should not be left in it for more than 2 hours to preserve the integrity of the meat, especially if any kind of acid is used. Don’t you just hate the texture of meat that has been “cooked” or in reality, broken down, by its marinade?

    Then, it should be cooked over uling and not on a gas or electric grill.

    Jan 9, 2009 | 2:38 am

  30. ariel_nievera says:

    San Beda College Cafeteria in Mendiola. They have the best marinade and sauce. I must have eaten this everyday for a couple of months, buy a couple of sticks and just plain rice.

    Jan 9, 2009 | 2:41 am

  31. Maria Clara says:

    I will follow your barbecue quest whole heartedly and with great enthusiasm. I like any barbecue be it pork, chicken and beef. They must have a fat in them to shower the meat itself and flare up the flame while barbecuing making it more fun and aromatic. One rule of thumb I learned from the pros of my hometown boys and girls – do not barbecue the meat in their own fat – which I translate you need to baste them with bottled canola oil mixed with the leftover marinating liquid. Though barbecuing is not my strongest point in the kitchen, I love them much as long as I am not involved tending them on the grill. I can do the cutting and sticking of the meat. I find the pork meat cut like tocino works well in the grill and marinate. I like much the Aristocrat on Roxas Boulevard pork barbecue served with their Java rice and atsara. There is a place in my hometown of San Fernando, Pampanga named Jun Jun serves their barbecue with bibingka and their famous dipping sauce. It is an excellent combo.

    Jan 9, 2009 | 3:10 am

  32. betty q. says:

    Alton Brown wrote or explored the principle of brining…what it does to meat “protein cells are denatured making it tender since there is still enough moisture or solutes within the cell wall…”. Therefore, even if a tough cut of meat is used..let’s say the pigue where the muscles are more utilized in movement (they say, the more it is used, the tougher it is), if brined properly will be tender and juicy as well.

    Jan 9, 2009 | 3:14 am

  33. ted says:

    I do have a marinade recipe for pork bbq that compares to the one’s sold by Lapid’s in QC. I think it is the marinade and the dipping sauce, instead of the cut of meat that makes the pinoy bbq taste better, since i’ve used my marinade for beef and chicken as well.

    Jan 9, 2009 | 4:39 am

  34. Nina says:

    I use pork neck instead of pork belly. It’s not as fatty as belly but the fat is marbled and the resulting bbq is very juicy. The marinade I use is a basic adobo mixture and I just add a bit of brown sugar and some 7up (better than sprite). Another marinade I use consists of Heinz ketchup, Dijon mustard, Worcestershire sauce, soy sauce, plenty of garlic and pepper, cinnamon, brown sugar and a bit of Bundaberg rum.

    Jan 9, 2009 | 5:33 am

  35. Marketman says:

    I did once use kurobota pig’s jowls for barbecue and they were very good…

    Jan 9, 2009 | 6:32 am

  36. Maria Clara says:

    Yes, I have vivid recollection of your kurobota pig’s jowls barbecue which was rated by your dinner attendees as excellent and magnificent barbecue. But kurobota is the Ferrari of meat and not readily available in the wet market or to Juan dela Cruz living in mountainous area of Cordillera or seaside area of Pagudpud!

    Jan 9, 2009 | 6:52 am

  37. ted says:

    A skewered kurobuta tenderloin meat would probably cost $10 ;-), that would be an outrageous price for a pinoy pork bbq, but then again it costs $3.50 at Goldilocks for a stick of pork bbq laden with catsup marinade.

    Jan 9, 2009 | 7:03 am

  38. Rem says:

    The for holidays we received two trays of ready-to-cook pork BBQ on a stick from my mom’s cousin. One we had one tray for Christmas, the other for New Year. I could not get the recipe from her. Although she did indicate that she used pork butt and that it was marinated for two days. She did give us a helpful tip. When basting the BBQ, use equal amounts of UFC Banana Catsup and cooking oil. Sorry, American catsup such as Heinz will not work. Can’t wait to try your version.

    Jan 9, 2009 | 7:07 am

  39. diday says:

    I like Artisanâ€™s and betty qâ€™s comments. How about Market Manila Barbeque Festival? This day comprises anything and everything of pork barbeque. Including stalls and cooking demonstrations by food lovers, proceeds go to the school feeding program.

    Jan 9, 2009 | 7:54 am

  40. Divine G says:

    I love bbq and I have tried kalamansi juice, brown sugar, minced garlic, ufc banana catsup, toyo, and salt, pepper. This is the basic mixture. I also have tried all of the above plus instant coffee. Then same mixture plus peanut butter. Another is same basic mixture plus pineapple juice and oyster sauce. The pork should be thinly sliced and bunched a little on the stick so as to cook easily and not make the meat tough when cooked. I also like a little fat and not too sweet just a little. I don’t really need a dipping sauce but I like native vinegar with diced onion , salt and pepper. One time I tried just patis, brown sugar, pepper and chopped tanglad and marinated the pork and grilled it. It was good. Now even if it snows tomorrow I will go out and buy bbq from Isla Pilipino because I am craving for it now.

    Jan 9, 2009 | 8:14 am

  41. kiko says:

    i agree with chrisb… cooking in “uling” makes the the biggest difference. The cut of meat and marinades are important factors but i think the best intentions go to waste if the bbq is cooked in any other way…

    Jan 9, 2009 | 8:19 am

  42. natie says:

    MM/bettyq–tips on brining pork for BBQ pls..was there a post on ‘brining’ before?? thanks.

    BBQ without fat doesn’t taste as good.

    Jan 9, 2009 | 8:44 am

  43. Mimi says:

    for bbq i use the pork cut used for sweet n sour pork, either shoulder or neck, i think. the lean meat is marbled with thin layers of fat. liempo is ok too.

    here is my friend’s bbq recipe which she always makes for our get-togethers. i made the amount reasonable enough for a family of 4:

    1/2 kilo pork, sliced less than 1 cm thick, 1/2 cup 7up or sprite, 6 pcs. small kalamansi, juiced, 1/2 tsp fresh black pepper,3 cloves garlic, finely chopped, 2 Tbsp vinegar,2 Tbsp toyo. babad at least about 4 hours, then before grilling over charcoal, sprinkle salt.

    mix the left-over marinade with 1/2 cup banana ketchup and baste bbq before finished cooking.

    i have experimented with honey, tomato ketchup, fruit jams and even plum sauce. they work too, with varying degrees of sweetness. so if i do not have banana ketchup, i just mix whatever is available in my cupboard.

    the parikit heat is important, as well as the distance of the meat from the coals. one test i’ve adhered to is putting my hand on top of the parilya, when i can still count to 10 without feeling the heat, then it is not ready.

    happy bbq-ing!

    Jan 9, 2009 | 9:28 am

  44. Marilou See says:

    Now I know how did I gain 10 lbs last year…by reading your post..ha ha ha…weight gain or loss…I still continue reading your post. You never stop to amaze me.

    Barbecue for me is best to marinade two hours before grilling of course, we shall add some pork fat to add the much flavor. But if you come up with a much better version, can I eat over at your house every day of the year? =P

    Jan 9, 2009 | 9:44 am

  45. AleXena says:

    Happy new year MarketMan!!!=)

    To answer the questions:

    The Cut of Pork= a mixture of both fat and meat=) fat in between makes everything all good! tha kasim part really does the trick for me.

    Texture= pounded…I like my barbeque soft and chewy with a little bit of crisp on the outside, albiet being the charred sauce, which doctors say may lead to cancer.

    Marinade= definitely with some ketchup, sprite/7up, lots of garlic, sugar, salt, pepper and oyster sauce!!! this is my lola mama’s version and it’s the best for me=) I like it to be on the sweet side leaving the kick from chillies to the vinegar dip!

    OMG hot rice and Coke!!!=) my mouth is salavating as the thoughts of what you will brilliantly do regarding pork barbeques race through my head… and I had just finished breakfast hehehe!=)

    Jan 9, 2009 | 9:58 am

  46. MEK says:

    My favorite bbq’s:
    1) Beach house bbq (UP Diliman, near the main library)
    2) BBQ from the Dionisio’s. They sell it frozen from Valle 6, I think. I don’t have their contact info on hand. Will leave another comment when I do. :-)

    Jan 9, 2009 | 10:04 am

  47. Maricel says:

    Pork cut- liempo or kasim
    Marinade – soy sauce, garlic, pepper, chopped sili, calamansi juice, sygar and pineapple juice. The Pineapple juice gives the barbecue a good aroma and flavor.
    Dip: Vinegar, soy sauce, chopped onions and sili, calamansi juice. I think the calamansi juice is the secret to the Thorellie barbecue dip that was mentioned in the Table for Three blog.

    Jan 9, 2009 | 10:47 am

  48. Jun says:

    My recipe includes pineapple juice, 7up, sugar, sukang paombong, lots of galic and freshly crushed black pepper. Marinate it min 4 hrs at room temp do not refrigerate. For the meat I used a mixed of pok belly and tenderloin. I also like just sukang paombong, freshly crushed black pepper and garlic only.

    The cooking method that really makes the difference. Throw some dried herbs or woodchips in the charcoal tapos make sure tama lang yung baga. Wag madaliin ang pag ihaw the longer the better and make sure you baste them often with the mixture of marinate and olive oil.

    Jan 9, 2009 | 11:39 am

  49. Jun says:

    I once tried a grilled beef tounge in tokyo…It really melts in the mouth. Not sure though if they put papain to tenderized it but I do taste a hinch of sugar on it.

    Jan 9, 2009 | 11:41 am

  50. Lee says:

    the second best pork barbecue is the one you buy in any street corner when you are hungry and on a budget just like a day or two before payday.

    The best pork barbecue will happen during the Marketmanila BBQ cookoff eyeball soon.

    Jan 9, 2009 | 11:47 am

  51. zena says:

    I second the motion (ok, so it’s not second but i lost count) of no banana catsup. It’s too red and too sweet. If I’m feeling native, the usual suspects of vinegar, soy sauce, lots of garlic and cracked pepper, a touch of brown sugar or honey. If feeling American, tomato catsup, molasses, worcestershire, spices. Marbled meat for me cooked over coals. Electric grills are convenient but lacks the smoky taste. Oh, I add liquid smoke in the marinade if I have it.

    Jan 9, 2009 | 12:16 pm

  52. shalimar says:

    I had lived in an organic estate for a while… where all our meat and other products are grown with in the estate… am not an expert on this matter but somehow I could tell the difference.
    The organic meat does taste better & … earthy it has something to do with their diet….
    Where I lived before the pigs were roaming around the mini organic forest….

    Jan 9, 2009 | 12:57 pm

  53. shalimar says:

    succulent is the word that describe organic meat.

    Jan 9, 2009 | 12:58 pm

  54. maricar says:

    hmmmm….i think that the secret of a good bbq is really in the marinade, how long you marinate it and the way you put them in the bbq stick….one secret though that i saw in my mother in law and i do it up to now is when i add the brown sugar to the marinade, i mix it all by hand until the brown sugar incorporates to the marinade and liquifies before i add in the meat….with a chunk of fat at the end of the stick and cooked over coals, just add steaming rice and yummy!!!!!
    i use pork kasim by the way for my barbecue

    Jan 9, 2009 | 1:06 pm

  55. PanchoA says:

    Btw, for those of you with Facebook accounts, we’ve created a MarketManila.com fan club/group. You’re free to join and help expand the worldwide reader base and the Marketman gospel. hehehe…just type Marketmanila on the search window and you’ll find it.

    Thanks for your permission, MarketMan!

    Jan 9, 2009 | 1:52 pm

  56. Chad says:

    Its definitely the fatty piece at the end that does it for me. sliced thin, caramelized-bordering on translucent, a bit charred and crispy. Whenever I get to the end, ! always wonder, why bother with the meat? Anyway the secret to overall great barbecue has got to be tender meat- cooking quickly. I mean that’s the reason why we skewer those thin pieces right? Less flare ups with less fat. Charring is desired but careful not to dry. On marinades I found a homemade version of my aunt who used peanut butter in the marinade- perfect. A touch of savory without being too peanut-y bordering on Thai. Strange though, she cooks the marinade before using it.

    Jan 9, 2009 | 2:28 pm

  57. keithchiko says:

    hmmm honestly i prefer the bbq’s sold along any kanto back home hehe..

    yup i agree that some good bbq’s like ineng’s lost their “magic” when they became too “famous” so to speak..i hope heaven’s bbq in buendia is still good.

    i just made my 1st batch of bbq last xmas away from the phils…seems the same yet still missing something…

    iba ata talaga hanggin at uling sa pinas e..

    Jan 9, 2009 | 2:37 pm

  58. Harley says:

    I like the barbeque with honey. :)

    Jan 9, 2009 | 3:32 pm

  59. Cai says:

    I’m sorry for being ignorant but what is organic meat? How can you tell if it’s organic? Becky’s Lechon says their lechon is organic but I’m sure organic or not it’s still one heck of a shortcut to heaven!

    Anyway, kakatuwa naman si Divine, parang lahat ng pwedeng ilagay sa marinade nalagay nya na, kulang nalang cool aid! I wanna try the one with the coffee..hehe! =p

    Jan 9, 2009 | 3:57 pm

  60. socky says:

    Just waiting for that pork bbq eyeball…

    Jan 9, 2009 | 5:51 pm

  61. MrsKookie says:

    I love the Beach House BBQ at UP Diliman. That, for me, is my number one BBQ :)

    I prefer lean meat. And maybe a surprise sliver of fat somewhere. I really do not understand the purpose of the cube of fat at the end of the stick.

    Jan 9, 2009 | 6:36 pm

  62. nancy says:

    I agree Ineng’s bbq has somewhat changed… I find the meat a little tough now and I also noticed the single piece of meat skewered which makes it difficult to eat! Most of the time I now buy Heaven’s Barbeque! I like the tenderness and juiciness of the meat and the sweet sauce that they serve with it – which is sometimes mistaken as a hand sanitizer because of the plastic bottle container!

    Jan 9, 2009 | 7:07 pm

  63. Joey Pacheco says:

    I don’t want to be in the waitlist again. I’m in! Sandali… may eyeball na ba?

    Jan 9, 2009 | 8:07 pm

  64. zch24 says:

    What about a Bobby Flay type Pinoy barbeque throwdown? Bobby Flay as MM.

    Jan 10, 2009 | 12:24 am

  65. Divine G says:

    I want to correct something. It is Isla Pilipina not Pilipino. Well snow is stil falling weathermen said 2″ to 4″ of snow and there is a little wind so I will just go to Isla Pilipina for my BBQ on Sunday. Anyway, I just cooked Pancit Bihon and I am making a mixture for my Lumpiang Shanghai because I haven’t bought my wrapper. I know today is Friday here but it is my day off and I work on Saturdays so the pancit will be shared with some of my co-workers tomorrow. To Cai yeah try the mixture with instant coffee it is also good. You know make the marinade first , taste it then mix in the meat/fat. If you don’t like the marinade you can discard it. Make a little marinade first to sample.

    Jan 10, 2009 | 12:25 am

  66. Divine G says:

    Just to add another thing, I AM SO “INGGIT” with all of you there because you are talking of the EYEBALL already. That’s it.

    Jan 10, 2009 | 12:28 am

  67. Shan says:

    I’m not an expert in defining what makes the perfect pinoy bbq but the best ive tasted so far is “three sisters bbq” at tiendesitas (i think the original branch is in pasig)… quite expensive but definitely worth it!!! :)

    Jan 10, 2009 | 1:12 am

  68. navyGOLF says:

    Marinade is key but from all the comments above, I will have to agree with the cut of meat and the intensity of heat from the grill. Our neighborhood BBQ stand, Aling Fely’s, has been doing this for decades, sheâ€™s in her 70â€™s now, and one of her techniques to keep the bbq moist is having some cuts of fat between the lean meat and she says that itâ€™s the smoke and not so much the heat from the charcoal that should cook the bbq.

    Jan 10, 2009 | 2:55 am

  69. betty q. says:

    The Definitive Pinoy Barbecue…as you have said MM. tender, has that heavenly alluring aroma that calls for Kapit-bahays all the way to Texas (ECC and Ebba!), not cloyingly sweet, has zip, got be garlicky, definitely NOT NUCLEAR ORANGE!

    Sugar is usually added be it brown or white ( much prefer honey though!). As such, when subjected to high heat, it will caramelize and look done though the meat may not be cooked through.

    Uling…Though mesquite heats up faster and longer, one has to be familiar with its capacity to heat really to the max and make adjustments throughout the grilling process. Therefore, just like we do in the restaurants, we have one side with the fuel (this case, wood chunks, mesquite)…grill it till we get the grill marks…on the other side…we have just the embers emanating smoke….then we transfer it to that side to continue cooking per customers’ request how they like the meat done!

    At home, I don’t have the luxury of having such a contraption…so, to simulate that. I cook my barbecue on high heat till I get the grill marks. If I cook it on low heat and wait till the meat is cooked, I am drying out the meat…have you noticed how some barbecue is just so chewy? After I get the grill marks and it smells heavenly, I transfer all the barbecued meat in a baking pan. At this point, sometimes I add a bit of fresh made marinade sometimes, not! A little sprinkling of water sometimes! Cover with foil and placed in oven 375 degrees to continue cooking. This I can guarantee you will produce the tenderness we all are seeking! Because the fibers have already been broken down, it will absorb more moisture and flavour! It has tenderness, that aluuring heavenly smoke is retained and the flavours from your marinade!

    This is just my theory and it has worked for me! If I have leftovers, which I rarely do, I crank up the grill again the next day on high and heat up the leftovers that way for just a few short minutes…on the grill!

    Jan 10, 2009 | 3:59 am

  70. Marketman says:

    Hey, wait a minute… who said anything about an eyeball? I think I need at least another year to recover before another one… despite reader comments here. :)

    Jan 10, 2009 | 7:42 am

  71. Mimi says:

    for news on philippine pigs, kindly see this link:

    i saw this tv news re: ebola-reston virus in philippine pigs, and thought you may want to know. ang video clip nga nag-iihaw ng lechon.

    according to some web news there are 10,000 pigs in bulacan and pangasinan which are under quarantine for investigation. i called up my mother to verify and she says that “walang balita” there.

    so, to one and all, hinay-hinay muna sa pork consumption to be on the safe side.

    Jan 10, 2009 | 9:16 am

  72. Mimi says:

    Jan 10, 2009 | 9:17 am

  73. Marketman says:

    Mimi, yes, there is front page news here, including visiting experts taking samples of pigs throughout Northern luzon.

    Jan 10, 2009 | 9:39 am

  74. maricar says:

    MM,hope you do consider having an eyeball soon coz’ am excited to attend as this will be my first time……please…..

    Jan 10, 2009 | 9:57 am

  75. jules winnfield says:

    meaty or fatty, tender or tough, sweet or spicy, pale or blackened beyond recognition–i havent met a pork bbq i didn’t like.â˜ºâ˜ºâ˜º hell i’d eat a whole stick of bbq ends if there ever was one, honest. hmmm, make that 2 sticks….

    Jan 10, 2009 | 11:47 am

  76. erbie says:

    the best bbq is done by not soaking it overnight, try massaging the marinade through the meat with lots of tender loving care while you do it. be sure of course to properly wash your hands before getting them busy with the pork cuts.hehe.

    Jan 10, 2009 | 1:54 pm

  77. alana says:

    I like my bbq fatty, so I absolutely adore Reyes Barbecue. I also like Beach House barbecue at the UP Sunken Garden. Definitely a bargain at 20 pesos, for huge chunks of skewered meat. I also love the barbecue sauce they serve on the side in Dome. It probably has a tomato/ketchup base that’s probably patterned after a Western recipe, but altered to suit the Filipino’s tastebuds.

    Jan 11, 2009 | 1:58 am

  78. Marie says:

    First of all, let me say that I love this blog and I’ve been following this on and off for more than a year now. :) (And this is my first comment! Hehe.)

    The best bbq I’ve tasted so far is the one on Malumanay St., Teachers’ Village, Q.C. (I’m not sure if they still sell them though; we’ve moved to a different part of QC). Their bbq is meaty, juicy, tender, and the flavors are balanced. The vinegar dip that comes with it complements it well. Everyone I know who has ever tried it, loved it! Plus the price is sulit. (16 pesos/stick two years ago). They sell very quickly too. We usually go there at around 6 and by that time, there are only a few left. They also sell pork isaw.

    Jan 11, 2009 | 8:19 pm

  79. betty q. says:

    Mimi…Correct me if I am wrong please. As per your commnet up above, you mix some leftover marinade with a little catsup and baste your bbq just before it is finished cooking? Leftover…meaning you have some set aside before you added the meat to the bulk of the marinade?….or leftover….meaning after you have skewered the meat, you take some of it and add a bit of catsup?

    I sincerely hope that you just FORGOT to mention that you and your friend boil the leftover marinade (the one with the meat added to it)before mixing it with a little catsup to kill any POTENTIAL HAZARDOUS MATERIALS that could still be lurking in the marinade and that could ruin your dinner or lunch by spending the rest of the day or afternoon in the bathroom!

    Jan 12, 2009 | 12:52 am

  80. Mimi says:

    betty_q: i mix the marinade on its own, without meat, so that i can taste to season it prior to mixing with the sliced pork. it does not have to be swimming in the marinade, so you only pour as much as will coat the meat and still have excess (leftover from no meat marinade). the leftover/excess is then mixed with the ketchup, or whatever sweetener and seasoning you would like to add. so in effect, the marinade for basting never touched the meat. salt it sprinkled after the meat has been skewered just before grilling. the meat has to be almost cooked or in the malasado stage when you baste. my friend says that basting it too soon will just toughen the meat and burn it faster.

    Jan 13, 2009 | 7:41 pm

  81. beth says:

    I’m really enjoying reading all the comments on the best pinoy bbq.I think that no matter what marinade you put, the secret is in the barbequing process itself and the timing of basting.Nothing beats grilling with charcoal!Looking forward to the best pinoy BBQ eyeball!

    Jan 16, 2009 | 10:05 pm

  82. chris says:

    i remember some years ago we visited pasay cemetery during the “undas”. across the the cemetry was a bbq stand which sold the best tasting sidewalk pork bbq for me. the owner said they were thin slices of lomo marinated in just brown sugar. he said the brown sugar is also acidic or “maasim” and it gets fermented, giving the bbq its unique taste but more on the sweet side (which i like)

    Jan 19, 2009 | 10:28 pm

  83. chris says:

    btw, is the eyeball by invite only?

    Jan 19, 2009 | 10:31 pm

  84. maria says:

    looking forward to the BBQ chronicles. My best is the original Ric’s bbq at F. Ramos, Cebu yearsssssssssss ago

    Jan 23, 2009 | 9:47 am

  85. Ryulo says:

    if you happen to get near southwoods in laguna drop by at nemia’s best barbeque ever.

    Jan 27, 2009 | 9:22 pm

  86. Shapine says:

    Homemade bbq has always been the best for me. Ours is loaded with garlic and has to be soaked with 7up and a bit of pineapple juice. Fat is also a must. Pag may taba, malinamnam and malasa. Kahit sa last bite =) Serve with calcibloc na din =P

    Jan 28, 2009 | 5:12 pm

  87. con says:

    Hi Ryulo, may i ask where is nemias bbq located? im form binan. thanks

    Mar 25, 2009 | 11:05 am

  88. bubbles says:

    uhmm…so what’s the best bbq recipe????=)

    Jun 24, 2010 | 3:46 pm

  89. Crox says:

    Best? For me the best bbq is in Tandang Sora, in front of the shop of paultry and feeds supply and beside Eunilane. That is the best isaw best bituka best barbecue ever and it is all because of his delicious sauce.

    Oct 14, 2010 | 11:35 am

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Thursday, June 17, 2010

Westward Expansion

Or eastward, in the case of the Pac-10 (or whatever the hell it'll be called next year). Finally, after weeks of taking the headlines away from noteworthy topics in sports, college football's expansion is now done and complete. Only 4 moves happened, and they are each very notable. But honestly, its more notable what didn't happen, the existence of a super-conference.

If Texas had actually gone through with moving to the Pac-10, that would have released shock waves throughout college sports for years to come. Texas leaving the Big 12 would have caused 5 others to leave with them, the biggest of the Big 12 schools, and that would have left 5 schools out in the cold, to weather the storm of being completely irrelevant. Even Kansas would have been left out, with the great basketball program it has. But alas, they needn't worry about that, as there will be a 10 team Big "12". The big winner here, is Texas, who basically controlled the fate of college football in their president's hand. Texas, and a few other schools may end up creating their own college networks along with their lucrative TV deal for the conference, as of course, the expansion was all about money. Thank the Lord that nobody said "We want to align ourselves with the academic missions of the Pac-10 conference", because that would have been horrible PR for those of us who can read slightly between the lines at all.

I do want to talk about the 4 teams that did move conferences. The Mountain West was involved in many of these discussions, first with Boise State moving to a slightly more prestigious conference from the WAC, but, the Mountain West loses as team as quickly as it gained one, with Utah, the classic BCS Buster, moving to the Pac "10". Utah is 7-3 against the Pac "10" in their last 10 meetings, and 2 BCS wins thrown in. Now, they'll be one of the powers in a relatively weak football conference right now, with Oregon players getting arrested left and right, and USC on sanctions for awhile (Husky fans, rejoice!). "It's a great day to be a Ute!" Utah AD Chris Hill said, and it is, but Ute basketball fans may want to wait a bit,  but that doesn't matter with these expansion talks.

With Colorado and Nebraska leaving the Big 12 for the Pac "10" and Big "10" respectively, they lose a rivalry game assured every year (a Black Friday staple, if you actually cared), but they will now not be the goats of the Big 12, winning the North division only to get clubbed in the Title game by Texas or Oklahoma (not last year, exception to the rule). Now, the Big "10" can get a football title game, again for more money. Which leads me to...........

Money was the whole driving factor for this expansion, and it annoys me how the sanctity of college sports can be disturbed by university and conference boffins wanting more money in their pockets, as if they already don't make enough. Utah and Boise may not have been for money, but Colorado and Nebraska sure were, plus the Texas rumors. The money should not be an issue for these people, it should be for the love of college sports as a driving force in some of these areas where there are no professional sports teams around. Such is the life of college sports, as they do make tons of money, but it clearly shouldn't be. Leave the greed for people like Albert Haynesworth, or Gary Bettman, who work in the pros. Don't exploit the athletes anymore with expansion rumors for money, and then maybe cover them up with talks about academia. The average college sports fan is smarter than that. Also, don't ever talk about increasing the number of teams in March Madness for money, that truly isn't worth it either. Hopefully, these talks will now go away for a long time coming.

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Security & Fire Alarms

You can RELAX - We've got your Home Security covered.

You've worked hard for the things that you own. Your home is your sanctuary. If an intruder breaks into your home, the loss you feel is not just about the items destroyed or stolen - they can be easily replaced. What you lose is the peace of mind and the sense of security that your home once provided. Finding the right security system to protect your home and family doesn't need to be a complex and time consuming task.

Security systems installed by the Max Tarr Security team, provided by Bosch Security Systems offer the perfect solution. A security system that has all the technology it needs to identify intruders to your home or business without being hard to use - providing reliable security at your fingertips.

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The Solution Series security systems we use have been market leaders for over twenty years. Designed and manufactured in Australia, they represent thousands of man hours of development at Bosch using an ongoing process of consumer feedback. The result is a continually enhanced security system that is built to provide you with years of trouble free performance.

Alarm Packages

Contact us now for a free quote. Prices start from $900 fully installed.

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WE USE QUAD DETECTORS AS STANDARD IN ALL SYSTEMS WE INSTALL! Quad PIR (Passive Infrared) Detectors reduce the number of false alarms. For an alarm to be activated, the two PIRs contained in this system must both be signaled. If you have regular motion in one part of the secured area this would cause a standard single PIR detector to signal causing a false alarm. Using a Quad will give you the reliability you need by reducing the number of unwanted call outs, cost and interruption.

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This model combines standard PIR technology with microwave detection technology and advanced signal processing, which provides the best analysis of disturbances. TriTechs also offer pet/animal immunity up to 40kilograms, making it the ultimate in motion detection for your business or home.

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Other than a sleek design and that unique, blue light, what makes Blue Line different? Modularity. With other brands, you have to buy special detectors to get additional capabilities. Not with Blue Line. Our detectors come with a range of options to upgrade or enhance your security to meet your needs. Add one of these modules to any Blue Line detector to enhance your security.

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Blue Line camera modules come in color or monochrome versions. Your camera can continuously record or set it to activate at 15 or 90 seconds after an alarm is triggered so you get the information you need.

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Another Blue Line add-on is the sounder module. Aesthetically designed, the sounder attaches to the detector to reduce the amount of security hardware installed in your property as well as the amount of wiring that has to be run and the number of holes in the walls.

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The LED “night light” module is perfect for providing lighting when you need it. Motion activated, the light comes on when you’re in the room or hallway. You select the brightness, so you can softly illuminate a hallway at night to find the way to the bathroom, or shine a brighter light on the way to the kitchen for a late night snack. Should the power go out the night light module is backed up by the battery in your security system so you have lighting when you need it most. You can also turn the module on or off. The convenience of this module will more than offset the investment. Blue Line detectors offer an attractive style along with options to install yours on either the ceiling or the wall. Neutral in color, they blend into their environment.

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End The Campaign Finance Madness!

From the Green Party of the United States:

This morning the Supreme Court released its decision in the McCutcheon v. Federal Election Commission case, striking down current limits on the amount an individual donor may contribute to political campaigns.

The majority of the justices decided that the right to free speech includes the right to spend money on political campaigns.

Although reasonable campaign finance rules had already been gutted by the 2010 Citizens United decision, today's decision reinforces the idea that money is speech and the richest 1% of Americans should have the right to buy and sell limitless political influence.

In contrast, the Green Party continues to work for a truly democratic electoral system including public financing of federal, state, and local elections. We support a Constitutional amendment declaring that corporations are NOT persons and money is NOT speech. Finally, it is important to have a vigorous, well-funded government watchdog empowered to enforce federal campaign laws.

The Green Party is working to overturn the new regime of corporate elections. Citizens United allowed unlimited spending on independent campaigning, and now McCutcheon has struck down more limits on contributions to candidates and elected officials. Join us as we work to end the madness!