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Ragu Reale Gluten-Free Pasta Sauce8152

There is an Italian proverb that states “Quello che si fa il primo dell’anno si fa tutto l’anno.” Translated: “That which you do at the beginning of the year you will do the rest of year.” This year I kicked off 2011 on January 1st by making a full Italian dinner including my friend’s recipe for “Ragu Reale.”

During a trip to Puglia (the heel of Italy’s ‘boot’) in 2002 I stayed with my friend Loredana’s family and entertained them all with the fact that there is a whole line of tomato sauces in the United States branded “Ragu.” Loredana’s sister Margherita felt she needed to remedy any American misconceptions about what a real ragu was and set out to teach me her favorite recipe for a Sunday night family meal – a tomato meat sauce she called “Ragu Reale” – The Real Ragu!

Armed with this fabulous new recipe, I returned home and treated my friends to this new found treasure. My friends raved and this warm and tasty “Ragu Reale” became a reliable favorite that winter. This most recent winter, with Jack Frost an all too regular visitor, my mind hearkened back to that “real ragu” that would be just what I needed to combat Mr. Frost. So I scrambled through boxes of old handwritten letters until I excitedly found that precious envelope from Margherita containing the prized recipe.

I was worried that it wouldn’t live up to my memories but it turned out to be just as rich and wonderful as when I first had it in Italy. Enjoy! Happy New Year!

Recipe for Authentic Italian Veal and Pork Ragu (recipe adapted from Italian version by my friend Margherita)

Serves 6-8, freeze for up to 3 months

2 medium carrots, diced
1 medium sweet onion, diced
1 stalk of celery, diced
5 Tablespoons of olive oil
1/2 pound ground veal
1/2 pound ground pork (you can substitute one pound of either pork or veal if you don’t have access to both)
1 cup dry white wine
1 1/2 teaspoons coarse kosher salt*
8 cups strained tomatoes (I used Pomi brand)

Add olive oil to a large saucepan or stock pot and bring pan to medium heat. Add carrots, celery and onions and sauté for 5-10 minutes, until onions are translucent. Add the pork and veal and continue to cook over medium heat for 5 minutes. Add the white wine and cook for 10-15 minutes over low to medium heat, until the liquid reduces slightly. Add the salt and tomatoes and continue to simmer for 2-3 hours, stirring occasionally to ensure it doesn’t burn.

You want the sauce to reduce down so that it’s thick and can almost “stand” on the pasta.

How To Make Ragu Reale Gluten-Free Pasta Sauce

Serve on a short, textured, gluten-free pasta like fusilli or farfalle and top with a grated hard cheese such as parmigiano reggiano or pecorino romano.

I highly recommend serving it with this gluten-free garlic cheese bread.

To take your decadence to the next level, indulge in dessert – try this warm Indonesian-style banana topping on top of ice cream and a gluten-free brownie.

Indonesian Banana Ice Cream Sundae GlutenFree8156

*It’s tempting to add extra salt if you taste along the way, but wait until you are actually serving the sauce before adding any if you absolutely must. The coarse salt takes longer to break down and as the sauce reduces the concentration of salt becomes stronger. Also the final dish will include the salt from the pasta (if you salt the pasta water) and should be topped with a salty hard cheese like pecorino romano or parmigiano reggiano. I am usually VERY generous with my salt but you could make this sauce irreparably salty which would just be tragic after all of the work you’ve done.

Original recipe in Italian from the the region of Puglia (the heel of the boot):

“Ragu Reale” di Margherita Santillo Castaldo

500 gr di carne macinata (vitello o maiale)
2 litri di salsa di pomodoro
1 bicchiere di vino bianco
5 cucchiai di olio di oliva
Mezzo cucchiaio di sale grosso
2 carote
1 cipolla
1 gambo di sedano

Tritare la carota, cipolla e sedano, mettere queste cose nella pentola con l’olio, far soffriggere, un po’ e mettere la carne farla soffriggere e mettere il vino bianco, far aciugare il vino, mettere il sale e la salsa di pomodoro, far cucinare per 2 ore, ma controlla sempre che non si bruci!

Buon Appetito :)

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roodie said,

January 12, 2011 @ 10:03 pm

I tried this recipe and it was tasty. The key is to pick a pasta with lots of grooves like fusilli..

mark said,

January 14, 2011 @ 3:26 am

Delicious. Tried it with spaghetti because we didn’t have anything else. Worked just fine.

Francine Apollo said,

January 18, 2011 @ 5:17 pm

Thanks for the tip in the Feb/Mar issue of Living Without. We were in NYC for the weekend and at at Bistango’s on Saturday evening. I had not had ravioli in about 4 years; there were 7 choices for GF desserts! Heavenly food and treatment!
We ate lunch at Pita Grill 291 7th Ave. on Saturday. The lentil soup and meatless grape leaves were great. My husband, who can eat gluten, enjoyed his grilled vegetables & goat cheese panini.
We stopped at Eataly on Friday evening…disappointing in its choices. I had a nice (but fairly salty) salad.
Keep up the good work and thanks, again!!!

Paul said,

January 21, 2011 @ 7:04 pm

This looks incredible … and dessert to boot! Thank you for this excellent article.

Angie Halten said,

January 27, 2011 @ 6:26 pm

Pasta is my absolute favorite so the more recipes I have, all the better! This Italian Ragu is on my list to make this week. I’ve made something similar with beef, so I’m looking forward to try it with pork.

Kellee said,

June 3, 2011 @ 9:21 pm

I am so excited to see your post on London. I was diagnosed with Celiacs Disease almost two years ago and have spent the last year in London. I am so afraid to go back to the US because as you said London–well all of Britain really– is a Gluten Free Heaven! So fun to see my favorite dish from Borough Market and my FAVORITE bread, Genius, on here as well. Am I just bias or does the GF food over here just taste SO much better? It has been a while for me, but I feel like they have the recipes for EVERYTHING just right over here. Thanks for your site I am so glad I found it!

CarolKicinski said,

August 20, 2011 @ 12:29 pm

Wow! Gorgeous.This is great recipe,I love pasta thanks for sharing this recipe………

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Thursday, July 7, 2011

Something was off. At around 1:30 p.m. I wondered why Miguel hadn't texted me on his whereabouts. He lets me know when he's left school, where he rides (van, LRT or jeepney) and even tells me when he's on our street already. He greets me with a kiss and a big hug when he gets home. We text more often when I'm out for meetings and today was one of those days.

Miguel texted me at around 11 in the morning that he was on the way home. He rode a jeepney at EDSA together with 2 classmates. I put my phone beside my plate while eating to wait for his update. I expected him to be home by noon, but by 1 p.m. I started to wonder why he hadn't sent me any message. After my lunch meeting I tried to reach him but he wasn't picking up the call. At 2 p.m. I had to settle down and focus on my meeting, but I couldn't help but feel that something was wrong. I managed to call my Mom before my meeting started and told her that I was worried already. I was so distracted during the meeting because I was praying for Miguel's safety. One of my messages to him was, "Where are you? You are going to give me a heart attack from worrying."

At 3 in the afternoon I finally got a message from Miguel. He used my Mom's phone and his message read, "I'm okay now. Na-budol-budol kami." So here's his recount of what happened --

They went down at SM Bicutan. On the escalator a guy trailed after them and convinced them that he could teach them how to protect themselves (something about anti-hazing). He wanted to give him his business card but said it was with his companion. He managed to get them to move to building B of SM Bicutan and from there convinced them (now with three other students from another school) to go to Yellow Cab along Dona Soledad.

They didn't order anything at Yellow Cab and I wonder why the crew didn't even notice since they were there for about an hour. The guy asked them to go back to SM Bicutan and had them leave their bags and valuables in Yellow Cab. They thought that it was okay since one of the students was asked to stay behind to keep an eye on their things. Half-way to SM Bicutan Miguel told his classmate that they should just go back to Yellow Cab and get their things. His friend said that they should just go with it and they did and walked to SM.

Much to their surprise the other student followed them at SM Bicutan and when they went back to Yellow Cab their stuff was gone. According to SM Bicutan security this is not the first time this modus operandi happened and oftentimes the robber brings the kids to either Yellow Cab and Chow King (on Dona Soledad, it's closed now).

As a parent I've been teaching Miguel not to talk to strangers, much less go with them, since he was a kid. He's been commuting on his own for just 2 months now and I kinda expected something like this would happen. I'm just glad that he wasn't hurt and had the sense to go straight to his Lola's house after the incident. The guard at Yellow Cab said that the 2 robbers was joined by another guy when they left (probably a back-up in case of any trouble).

I'm pretty sure these establishments and our local police already has a long list of reports of similar nature. I wonder though if they really catch any of the offenders. I guess not since they don't really do any follow-up. My bag that was stolen at SMX was never found.

I just told Miguel to be more alert and not to talk to strangers, much less go with them. These things happen to the best of us and the best I can do for now is to remind him and coach him how to handle situations like this. And, of course, pray.

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Monads for Jesus

In my on-going (some might uncharitably say “obsessive”) concern to articulate the ways that faith and culture, reflective theology and daily life interact, I’m working out some premises of which I’ll try to persuade my students this fall. This morning’s premise concerns the relation of the self to culture, and how that affects the ways we prepare for and exercise our ministries.

Premise: We do not have “selves” in a way we can analyze apart from our involvement in particular cultural (social, relational) circumstances. Such selves presumably exist with God — but we do not have access to them, except by way of the culturally-inflected understandings with which we recognize, puzzle out, assent to, strive to correct, and confess our faith. “Inflected,” not “determined”; that is, all our understandings partake of cultural infusion, though we trust that they also partake of a truth that subsists distinct from mortal cultures.

Several points seem to follow from this. First, we mustn’t think of ourselves in the [modern] sense of individual selves; that necessarily involves a distorting isolation from the lives and settings with which our own lives are intertwined. (One of the many problems that afflicts our recent convulsions about holiness in intimate relationships derives from our willful occlusion of the extent to which two people’s intimacy and commitment affect the world around them, as should be obvious to anyone who has spent time around two infatuated high-schoolers or has lived through the dissolution of the marriage of two beloved friends.) The “selves” that we know always involve other people’s selves, and environmental dimensions, always in ways that elude our apprehension. No one is an island, and so on; it tolls for thee.

Second, if the selves we know and the selves with whom we interact as disciples and as ministers of the gospel always intertwine with others’, then we need always to attend to communicative, interactive aspects of our claims and behavior (or, I suppose, just say “too bad for you-all” and write off everyone else). With regard to my special area of concern, we (my students and I) simply must learn to act and speak with care for what we express. I can imagine no excuse we could plausibly offer God for choosing carelessness.

Third, if we don’t have access to some insulated, pristine “self”or “truth” (and I know I haven’t been arguing about “truth” heretofore, I don’t have time to double back and fix it up, but I suspect that the same points hold), we stand under a greater obligation to understand that which share with others whose solidarity we claim to share. That is, if I say that you and I have something in common (“Christian faith”or “Anglican identity,”for instance), only an boor would presume that she or he already knows what that common inheritance entails without attending to her or his partner’s sense of the shared inheritance. Under present circumstances, this point cuts two ways. It absolutely requires “conservatives” to offer honest, open attention to different senses of “what is shared.” If the Anglican tradition affirms that churches can err on matters of faith (and Anglican traditionalists should be comfortable with this premise), we can never foreclose the possibility that the churches have in fact erred.*

It also absolutely requires that “liberals” offer honest, open attention to what millions of [non-liberal] sisters and brothers hold and teach and live by, and have done so for centuries. There’s a whole lot more “objectivity” in the overwhelming consensus of practically everyone who has accepted the new life offered in baptism than there is in “what my friends and I are sure must be true.” People always tend to believe what they want to; when people want to believe something that contravenes long-affirmed premises, they have to be honest about the extent to which they’re proposing a novelty, about how thin the basis for that novelty is, and about how precarious a position that proposed innovation puts them, us all (since we are not islands), in.

* One of the awkward torsions that contemporary stress imposes on admirable, pious people is the simultaneous claim that Anglican identity involves adherence to claims that Anglicans have “always” held, and that this settles one or another important issue — when the very identity of Anglican Christians rests on the corrigibility of matters of dogma and discipline. That does not mean that anything goes, but it does mean that we can’t rule out a prior any possible claim, much as we might like to, and as improbable as that claim may look at the outset. At the same time, the more far-reaching the claim that the church has erred, the stronger the argument needs to be, and it’s difficult to overstate modern people’s overconfident, condescending, dismissive, feeble arguments when they suppose that a past dogma or practice has become old-fashioned.

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5 Responses to Monads for Jesus

  1. *Christopher says:

    There’s a whole lot more ‘objectivity’ in the overwhelming consensus of practically everyone who has accepted the new life offered in baptism than there is in ‘what my friends and I are sure must be true.’

    Under the auspices of the lifelong processes (even generations-long) coming out of Original Sin, not necessarily so. Reinhold Neibuhr wrote interestingly about how majorities can be more deceived and dangerous than individuals because systemic and systematic. We have too many accounts of the baptized community in the last 500 years as a whole having consensus about rather nasty systemic treatment of others to speak of a consensus as “objective”–perhaps on many matters, but not necessarily in every case. That is no cause for those who disagree with the majority at this time to claim absolutely truth of their thought or decisions or practice for likely this is still being worked out, but in the moment we cannot speak of a consensus in toto anyway, as there is disagreement and that too is a part of the process–and reveals a breakdown of a consensus, including disagreement with our ancestors in the faith. In the end, these matters will not be solved on the discourse level in which they currently reside, for one because of its remove from lives at Eucharist. Mark Jordan made interesting points in his work Blessing Same-Sex Unions especially regarding truth-seeking and rhetoric:

    Ideological speech is designed to convert its opponents into ideologues. It does this by wasting language to the point that an opponent despairs of speaking—except by shouting back…..Before we can engage in responsible moral teaching, we have to wait on what God teaches. God teachs Christian communities about moral matters in any number of ways, but perhaps especially through the holy lives of their members. It is only very recently that Christian communities have permitted members to live their sexualities openly, to show God at work in their sexual lives. For example, it is only very recently that lesbian and gay Christians have been able to speak candidly and at length even with one another about the realities of their lives. We have barely begun to see what freely lived lesbigay lives look like. We have hardly begun to experience with these lives in genuine Christian freedom…

    The truth of those lives will not best be found in discursive systematics in which a few want a full worked out theory before any action is taken, but in steps and misteps and in other forms of language more truthful to persons and relationship, indeed, the kind we best know when speaking of God because it admits some level of mystery to the workings of divine grace:

    Just here we can usefully adapt some suggestions of negative theology to speech about sexual ethics. In its severe control over our assumptions in speaking about divine revelation, it does not rule out inventive language. On the contrary, it has authorized some of the most experimental Christian writing, writing in beautiful language loosed from the false constraint of literalism or “accuracy.” It has encouraged a diversity of genres, from the critical or analytic to the liturgical and lyrical. Most importantly, it has freed theological language from the smallness of human purposes—of human regimes—for the possibilities of transcendence. We need new roles for speaking Christian sexual ethics. We thus also need new genres for our speaking.

    I am still waiting for anyone to offer what they might consider marks of a godly consensus. Many of the markers of the present consensus look anything but godly: scapegoating, minimizing violence toward the minority organ, limitless discourse that moves past flesh and blood in an effort at distance that is in fact not neutral or objective, and a lack of invitation to participate as full partners in the discussions at hand.

  2. AKMA says:

    I think that, on the whole, I don’t disagree with you much. I don’t mean to suggest that two millenia (give or take) of church teaching equals objectivity, and certinly not that there are no reasons for taking Mark Jordan’s position (or yours, or mine) seriously apart from “we like it.” In sketching the terrain for students, however, I’m starting with a rough senes of the question as it stands in the public arena, and I doubt that most of my students will have read Mark Jordan (or Gene Rogers, or the pre-ABS Rowan Williams, or David Matzko McCarthy, or any of a number of other such people).

    I still think that the waiting that allows space for the Spirit to clarify what’s what would be the best course, but most of the pertinent decision-makers have no more patience. “Winning a fight” will not impress God, either way.

  3. Chris Jones says:

    It is only very recently that Christian communities have permitted members to live their sexualities openly, to show God at work in their sexual lives.

    This statement is quite odd for a number of reasons. First of all, in our modern, democratic culture, Christian communities simply do not “permit” or “forbid” members to behave in particular ways. While one might think that the stated teachings of particular denominations might translate into explicit behavioural standards for members (standards which are both enforceable and actually enforced), in fact Christian congregations are purveyors of religious experience in an open marketplace of religious entertainment. In such a marketplace, like any marketplace, the customer is always right. The author of this remark (Jordan?) is assuming a model of an authoritative, and therefore an oppressive, Church which, though it may arguably have existed in mediaeval and early modern Europe, simply does not exist in our time and culture.

    Secondly, he uses the phrase members’ sexualities in the plural to suggest that he is referring to “sexualities” in general, both conventional and otherwise. But his statement makes sense only with respect to non-conventional sexualities (“lesbigay” as he puts it). He writes as if all Church members — homosexual, heterosexual, married, single, celibate, promiscuous, whatever — have been forced by an oppressive Church to “live their sexualities” furtively.

    But traditional Christian orthopraxis does provide a way for believers to show God at work in their sexual lives: it is called marriage. This is what the authentic Christian tradition tells us is the spiritually healthy (and theologically authentic) way to live out one’s sexuality.

    From where I sit, it appears that writers like Jordan are willing to sacrifice the proper theology of marriage (with serious ecclesiological consequences) in order to accomodate sexual heteropraxis.

  4. *Christopher says:

    To say that because we live in a democratic marketplace translates into such openness belies some realities still present with us such as folks being hung up on fences, being bombed, and burned in tires; permit is not necessarily too strong a word. We could say rather makes space for so as to discern, if permit is not to your liking. And until quite recently to make space for as to discern was in fact not a possibility for a person in a same sex relationship. To say otherwise is to deny some of the hard realities of our history as Church that are still with us in perhaps less physical ways. These have affected how we are together with one another. For instance, I have been refused Eucharist when I was Roman Catholic or had the “pleasure” of having gays and lesbians denounced from the pulpit.

    He is suggesting that our unwillingness to make space so as to discern has in fact foreclosed careful consideration and has led to a host of inconsistencies and furtiveness, and given my observation of Church folk, especially heterosexually married Church folk, I’m inclined to agree. We have yet to have honest and careful conversations with one another on such matters.

    Jordan assumes a quite complex reading of Church actually, and you’re reading into this quote what he himself does not do in his historical work. Theologies of marriage are many, and we are still working this out. To say that we’ve had a singular and proper theology of marriage is an ahistorical rendering not too mention it occludes most of Christian history which has seen marriage and sex as suspect in favor of celibacy. The modern celebration of marriage is, well, modern. And some fine work has been done to suggest such an ascesis marriage-like for those with same sex affections. To simply foreclose the space for discernment that God might be at work in same sex relationships by appealing to heterosexual marriage as the orthoprax way is to forestall the possibility that this might be a way too where God is working.

  5. Chris Jones says:

    We have yet to have honest and careful conversations with one another on such matters.

    The failure of our “conversations” on such matters is not, I think, due to any lack of honesty, but to the fact that there is almost no common ground upon which to base a conversation, even among those who think of themselves as Christians. To me, Christianity is not something that we are still “working out”; it is something that we have received, something that we have been given which we are to pass on unchanged, neither adding anything nor taking anything away. A Christianity which is thus malleable, that is subject to change according to our “conversations”, our “working out”, and our “discernment”, is a Christianity which I do not recognize as the same faith which I have received.

    That is not to say that that other, more seemingly changeable Christianity may not be right, and I be wrong. Perhaps my belief in an unchanging deposit of faith throughout all ages is romantic and naive. But right or wrong it is my faith, and that makes it difficult to converse with those who see that faith as “fundamentalism” and as no more than a smoke screen for bigotry.

Comments are closed.


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Alarming News

December 16, 2009

That makes sense

In a world where Ben Bernanke is “Person of the Year”, obviously Tiger Woods, and not Lance Armstrong, would be Athlete of the Decade.

UPDATE: And the hits just keep on coming: Radioheads “Kid A” named “Album of the Decade”.  It’s always a good time to relink my post on why I hate Radiohead.

Posted by Karol at 12:59 PM |

Yeah, all the media outlets are coming out with their “best of the decade” lists.
They’re using the same fuzzy math that the Democrats always use—no surprise there.

I was always taught that a decade begins with “1″ and ends with “10.”

It doesn’t start with a zero.

The decade of the 2000s is not 2000-2009, rather it is 2001-2010.

Same thing with the end of the century.
The year 1999 was not the last year of the 20th century—2000 was.

I wonder if Time magazine will remember it honored Bernanke with this award after inflation hits.

Posted by: IAmTheWalrus at December 16, 2009 at 4:25 pm

Obama got the Nobel – all bets and basis for achievement are cancelled until further notice.

Posted by: elana at December 16, 2009 at 4:49 pm

You can not be an athlete in something that is, by definition, not a sport.

Posted by: Gerard at December 16, 2009 at 4:49 pm

That’s a reference to Woods, by the way, not Armstrong.

Posted by: Gerard at December 16, 2009 at 4:50 pm

I’m no Tiger Woods fan, but I think he is the athlete of the decade. Armstrong dominated in stage races but not so much the one day classics, which are an important part of pro cycling. Woods just dominated period.

Posted by: CraigP at December 16, 2009 at 4:53 pm

I don’t see what the issue is in giving Tiger athlete of the decade. The award is based on his achievement in the sport and should not necessarily be affected by his personal life.

If anything Lance Armstrong has a bigger cloud hanging over him with the doping accusations over the course of the decade.

Posted by: The Rooster at December 16, 2009 at 4:55 pm

Again, golf was never a sport. It’s akin to rhythmic gymnastics, or canasta.

Posted by: Gerard at December 16, 2009 at 5:09 pm

Gerard, whether golf is a sport is a separate debate. I think Karol’s point was relating to his personal life which should not have been a determinant in whether he received the award.

Posted by: The Rooster at December 16, 2009 at 5:17 pm

No, no, definitely unrelated to his personal life! Athlete of the year? For a golfer?! And when compared to the amazing Lance Armstrong? Come on.

Posted by: Karol at December 16, 2009 at 5:19 pm

Or Usain Bolt!

Posted by: Karol at December 16, 2009 at 6:06 pm

As an golfer, Tiger is one of the best

Posted by: Bankruptcy Attorney at December 16, 2009 at 7:52 pm

Poor, poor IAmTheWalrus. Nobody celebrated or marked the day of his birth.

Posted by: SoForgiving at December 16, 2009 at 8:30 pm

That’s akin to proclaiming someone the best table tennis player in the world.

Wow, you’re the best at ping pong on the planet. And???

Usain Bolt pwns anyone whose most strenuous activity is walking up a steep incline in golf cleats.

Posted by: Gerard at December 16, 2009 at 10:46 pm

I think we should wait for testimony from his various mistresses to learn just what kind of athlete Tiger Woods really is.

While Tiger dominated in golf, what Lance Armstrong did just cannot be topped.

I realize there are some people out there who scream, “doping !,” but Lance has never tested positive.
Also, Lance has endured various medical tests to measure his heart rate, lung capacity, oxygen levels in his blood, et al, and he tested “super-human”—that’s where his advantage comes from.

In addition, Lance already proved himself to be a stud as merely a teenager when he emerged as an awesome tri-athlete, often defeating older, stronger competitors.

To quote Chris Matthews, I always got a tingly feeling up my leg when Lance beat the Euros in all those Tours de France.

Posted by: IAmTheWalrus at December 17, 2009 at 3:56 am

1 a : a source of diversion : recreation b : sexual play c (1) : physical activity engaged in for pleasure (2) : a particular activity (as an athletic game) so engaged in

an athletic activity requiring skill or physical prowess and often of a competitive nature, as racing, baseball, tennis, golf, bowling, wrestling, boxing, hunting, fishing, etc.

I’m not going to turn this into a lecture, but it’s a sore topic for me. I had a boss who argued that if golf is a sport, how come an 80-year-old man can play it? Sure, if you let him have as many drives as he needs to get to the green on a par 3, and letting him ten-putt. The same man could also “play basketball” if you don’t require him to dribble, allow him to stand on a chair near the basket, and don’t care how long he takes.

The game of golf doesn’t require much more than patience (e.g. biting your lip and not wrapping your club around a tree). To play golf competitively, i.e. as a sport, requires some doing. It’s no longer just a couple of Scotsmen hitting around a ball for fun, or precision when on the green. There were strong men before, like Gene Sarazen who made that legendary double eagle, and Arnold Palmer who needed muscle to make his unorthodox swing work. But they didn’t physically condition like pros today, who have indeed turned it into a real sport. Of course they won’t sweat like in soccer or boxing, but pros who want to keep their cards watch their nutrition, lift weights and do cardio. It shows in how many long drivers there are today compared to the days of Hogan, Snead, et al. John Daly, for example, seems to have turned himself around and got back in shape.

During my first golf lesson, the pro noticed that my left arm was weaker than my right, so he recommended…strengthening exercises. Why bother, if it’s just about hitting the ball around? Unfortunately in high school, I lifted weights the wrong way to keep my natural swing.

Even the walking can get tiring. Remember the guy who couldn’t walk very far, and made that absurd lawsuit under the Americans with Disabilities Act so he could use a cart?

Now, not all golfers are like Tiger, who can (or at least could) bench 300 pounds and was said to run five miles every morning. He wasn’t doing that for health or looks. He kept his body strong to keep his form consistent, and he’s immensely strong for his body volume. Still, all that bending and flexing of joints, the pulling of tendons, has taken its toll. It isn’t just regular course play, either, but spending a few hours in the evening with the same practice swing 300 times. He’s already had knee problems. In a few more years, like a lot of other pros, he’ll probably develop some back conditions.

It’s really too bad he couldn’t keep it in his pants. All he needs (needed?) was a few more years to shatter Nicklaus’ record of majors, which for anyone else today was unassailable. There are so many great golfers, in turn being advised by great coaches and physical trainers, that it’s amazing for someone to win so many times. Duval, Vijay, Mickelson, Retief, then the greats I grew up watching like Faldo, Norman, Kite, Watson (who showed the kids a thing or two!) — they had a greater share of victories than the average, but still nothing like Tiger.

As far as comparing him to Armstrong, it’s a hard question who’s a better athlete. Personally I prefer golf, and while Armstrong has raw endurance, Tiger has strength and form. Gerard, if you think that Tiger or other pros need only walk uphill to play at the level they do, I have to wonder if you ever picked up a club. No offense to you, K.

As far as their personal lives, I’d rather have philandering Tiger than “nice guy” Armstrong. Armstrong lobbied Bush for additional federal “support” for cancer — meaning more picking my pocket of my hard-earned money to be given to other people against my will. Tiger’s been a bad husband, but his actions never affected me.

If the poll had been taken next year, I’d have argued for Manny Pacquiao near the top and maybe #1 (just wait till he shuts up Mayweather Jr.). I’m always astonished to watch him train.

Posted by: Perry Eidelbus at December 17, 2009 at 12:38 pm

I have to wonder if you ever picked up a club.

Perry, I can’t even watch golf for more then fifteen seconds, and I’m being generous with that estimate.

As always, you make a very persuasive, compelling case. I’m not disputing that golf meets the dictionary definition of sport, or that Tiger is a physically gifted man. That being said, I think Mark Twain had it right,

Golf is a good walk spoiled.

Not to reiterate your statement, but this is a game invented by Scots. Scots, for goodness sake! Aside from Andy Murray, can you name one Scotsman whose name jumps off the tip of your tongue when you think about great athletes?

Note: That doesn’t not include Socts-Irish, or Scottish-Americans. They’re not part of this conversation.

Posted by: Gerard at December 17, 2009 at 4:22 pm

Perry, I can’t even watch golf for more then fifteen seconds, and I’m being generous with that estimate.

Ah, well, I’ve loved golf ever since my parents would bring me with them to their old country club.

Golf is a good walk spoiled.

Heh, I’d concede that was true, in Twain’s day. Back then it was just a game, and most people today play it as just a game. The pros compete with each other, though, and it all started when some guy started lifting and eating well to improve his muscle power and body shape.

Not to reiterate your statement, but this is a game invented by Scots. Scots, for goodness sake! Aside from Andy Murray,

I had to look him up, can you believe that? I rarely watch tennis.

can you name one Scotsman whose name jumps off the tip of your tongue when you think about great athletes?

I couldn’t even tell you any good Scottish golfers of recent years, but there’s one Scotsman not often remembered as an athlete: Sean Connery was a former Mr. Scotland. Of course, he didn’t look like modern bodybuilders, and in fact he looked about what a Western man today could look like with regular workouts. Nutritional and weightlifting science was nothing like today, and modern production has made home exercise equipment very much in reach of the average Joe.

Posted by: Perry Eidelbus at December 18, 2009 at 12:01 am

On a slight tangent, my vote for album of the decade is a five-way toss-up, namely the remasterings of (in no particular order):

Abbey Road
Sgt. Pepper
The White Album
Magical Mystery Tour

Is that fair to nominate them? :) But I’d rather listen to those great albums than most anything today.

Posted by: Perry Eidelbus at December 18, 2009 at 12:05 am

Eric Liddell, the Olympic champion whose story was documented in “Chariots of Fire,” was a great athletic Scotsman.
He was also an outstanding rugby player.

He essentially gave up the remainder of his track and rugby careers in order to do missionary work in China.

Posted by: IAmTheWalrus at December 18, 2009 at 12:10 am
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 V.20 No.51 | December 22 - 28, 2011

Film Review

The Adventures of Tintin and War Horse

Steven Spielberg double-dips with a couple of Christmas blockbusters

The Adventures of Tintin (2011)

Directed by Steven Spielberg

Cast: the voices of Jamie Bell, Andy Serkis, Daniel Craig

If you’re a fan of Steven Spielberg (and every filmgoer must be to some degree), then you’re going to find your Christmas stocking overflowing this week. Working like a sweaty elf in Santa’s factory, Mr. Spielberg has delivered not one but two feature films for Christmas.

First up is a computer-animated version of the much-beloved Tintin comic books. The comic-strips-turned-graphic-novels by Belgian artist Hergé have delighted young adults since the ’30s. Though ubiquitous in Europe, they’re somewhat less well-known here in the States. Nonetheless, Spielberg has long shared a dream with New Zealand-based writer/director/producer Peter Jackson (The Lord of the Rings trilogy) to bring Tintin to life on the big screen. The two share producing credit on this first film, and Jackson will allegedly take the directing reins for the second two films in a proposed trilogy.

The Adventures of Tintin steals most of its inspiration from Hergé’s most famous story arc, The Secret of the Unicorn. The screenplay—which combines the efforts of Steven Moffat (“Doctor Who”), Edgar Wright (Shaun of the Dead) and Joe Cornish (Attack the Block)—also folds in much of The Crab With the Golden Claws and nips the ending off Red Rackham’s Treasure. That doesn’t appear to leave much meat on the bone for the film’s sequel, but that’s a problem for another day. People who grew up reading the comic books will be pleasantly surprised at how reverential the story is to Hergé’s originals. In addition to the recognizable plotlines, little in-jokes and character cameos spill over from other classic stories.

The motion-capture animation is better than in previous incarnations (the abominable Polar Express, for example). The film doesn’t try to replicate Hergé’s famous ligne claire (clean line) art style—though there is a solid wink and a nod toward it at the beginning. Instead, animators have constructed eerily human models with exaggerated cartoon features. The result isn’t quite perfect (some characters look kinda like bobbleheads), but it does avoid the “uncanny valley” effect, which renders too-realistic animated creations frightening as hell.

Jamie Bell (Billy Elliot) is perfect as the voice of our plucky boy reporter caught up in a pre-World War II treasure hunt involving a ship’s model, a legendary pirate attack and a drunken sea captain (king of motion capture Andy Serkis from Rise of the Planet of the Apes, The Lord of the Rings trilogy and King Kong). Spielberg and company keep the action whipping along at a considerably quicker pace than Hergé’s somewhat genteel originals. Hopping from action sequence to action sequence while spinning its way around the globe, the film plays out like an animated version of “The Young Indiana Jones Chronicles.”

Some viewers may find the high-tech animation superfluous. Almost the entire film could have been shot live-action with little appreciable difference. But there are moments—a brilliantly choreographed slapstick sequence in a ship’s bunk and a madcap pirate raid on the high seas—when The Adventures of Tintin fully embraces its comic book roots. Kids of all ages should count themselves lucky to get caught up in its old-fashioned sense of fun and adventure.

The Adventures of Tintin

Steven Spielberg directs this motion-capture-animated adaptation of the long-running comic book series by Belgian artist Hergé. The script is reverent to the originals, folding several stories together. Front and center is Hergé's most famous story arc, The Secret of the Unicorn, in which plucky boy reporter Tintin goes on a quest for lost treasure involving a mysterious ship's model, an ancient tale of piracy and a drunken sea captain. The movie is filled with breathless action and plays like an animated version of "The Young Indiana Jones Chronicles"--which isn't such a bad thing. 107 minutes PG.

War Horse (2011)

Directed by Steven Spielberg

Cast: Jeremy Irvine, Emily Watson, Peter Mullan

Coming immediately on the heels of Tintin is Spielberg’s second feature, War Horse. Adapted from the popular novel and the Tony-winning stage play, this epic drama follows the adventures of a young lad and his loyal horse. Albert (newbie Jeremy Irvine) is our human hero, the compassionate and tenacious teenage son of poor English sharecroppers (Peter Mullan and Emily Watson). When Dad, in a fit of drunken pride, brings home a thoroughbred instead of a much-needed draft horse, Albert takes it upon himself to train the horse—named Joey—how to pull a plow. Against all odd, he succeeds. Unfortunately, just as the family looks like it might break its cycle of poverty, World War I erupts. Unable to pay the bills, Dad sells Joey to a cavalry officer. The officer, moved by Albert’s love for Joey, promises to bring the horse back after the war.

What follows is a sometimes disjointed series of adventures as poor Joey passes from one owner to the next amid the chaos of combat. The story seems custom-built for Spielberg, who can tuck the “boy and his dog” sentiments of E.T.: The Extraterrestrial amid the harrowing war drama of Saving Private Ryan. There are high points, to be sure. (A cavalry charge in a wheat field deftly encapsulates the moment when war went from a gentlemanly pursuit to a brutal business.) But cutting Albert out of the picture for a good two-thirds of the runtime messes with our loyalties. Yes, we’re meant to sympathize with Joey as he gallops from the English forces to a cute little French girl to the cruel German military to No Man’s Land. I don’t have a problem sympathizing with a horse. It’s just that, toward the end of the film, Albert jumps back into the story and we’re confused as to who our protagonist is supposed to be.

War Horse is beautifully filmed, robustly executed and determined to entertain. But it’s not as solid as it should be. Something falls short. Though it started out as a children’s novel, Spielberg’s version is too dark, violent and lengthy for young kids. (The 8-year-old girl in the seat next to me wept almost nonstop.) For adults, the story vignettes are too brief, too formulaic and populated by too many thinly sketched characters to fully engage. What was mesmerizingly simple on page and elegantly allegorical on stage seems disappointingly one-dimensional on screen. But if Spielberg falls short of perfection, he still manages to create an elemental, highly cinematic melodrama about the evils of war, the bonds of friendship and the cuteness of animals.

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Wednesday, March 23, 2011

The Fine Gentlemen of Romilly's Guild

[Dungeon Guide] This tank is terrible
[Dungeon Guide] Have you ever tanked before?
[Dungeon Guide] Well, your (sic) god awful

That's right, I'm not quite great yet. Yes, I'm still cutting my tank teeth, and I made a bad pull. If I've forgotten to turn on my Righteous Fury(whoops), of course the first trash pack is going to just run past me to eat the healer and the mage before I can right myself. After that, they're going to decide my crunchy plate exterior is hiding something delicious for afters. And that'll be all she wrote. If we wipe and it's because I did something wrong/stupid/clueless, I usually just apologize and correct whatever it was.

The dead healer jumped all over me before I'd even released. I waited on my spirit gryphon by the entrance to the instance, letting him rail on my technique and everything I'd done. I even let him micromanage the first pull before I cut my losses. Had I made a mistake? Sure. Do I pay a subscription fee every month to be verbally abused? Certainly not.

You don't want to group with me if you think I'm awful enough to waste five minutes typing to me about it in party chat. Conversely, I don't want to group with you if I think you're an asshole. It's not a productive relationship. So I departed the Halls of Origination, packed up my pride and went back to Orgrimmar to cool down.

The worst part was that the dead mage was a guy in my guild. He'd asked if I wanted to tank for him and I'd exuberantly said yes. Damn it. Not the best way to show my value as a team player. I apologized in guild chat, explained why I'd left and prepated to spend my afternoon doing dailies. Instead, I got this:

[Guild] lol yeah
[Guild] I still want to group if you want to try another one

Ok, wow. no pressure. Someone else in the guild asked to join up once they were out of a battleground, even. We queued up and were dropped into the Lost City of the Tol'vir. One more opportunity to get my face punched in by Neferset.

This time, I tanked the pants off the whole place. Not to be too cocky, though, I wasn't alone. The DPS burned it to the ground around me, the goblin rogue we pulled in I dubbed 'Sapmaster G' for his wicked Crowd Control, and the druid healer was on fire with HoTness. What a difference a positive attitude can make.

What a difference remembering Righteous Fury can make, is what I also mean. D'oh.

They wanted to do another one after we'd turned Siamat into vapor, but I needed a little eyebreak, so we cheerfully bid adieu. I watched a little TV, did some healing for the (gasp) Alliance on another server, and logged back on just before I went to bed to check on some auctions. Immediately, one of the guild officers whispers me:

Hey, Rom. Want to come and tank for me after I'm done in this heroic? I need to level my healer.

In the Great Cataclysm Tank Shortage, I seem to have found myself in a little bit of demand. I don't even know how it happened; I got into this guild on a fluke. Someone invited my roommate's alt, and I had her invite me so I could stop shopping for one. Mostly, I just hang out and say funny things in guild chat and occaisionally help lower level toons beat on things. Then, one day I asked if anyone wanted to come with me while I farmed tanking gear out of normal Grim Batol. And wound up with the guild master and the aforementioned officer at my back.

The guild's name is the
DRAGONOLOGISTS OF FIRE. I need to put it in big font, all caps and bright orange text, because that's always how I feel like pronouncing it. Like an epic 80s hair band soundtrack accompanies every guild achievement. The gentlemen (and perhaps ladies) asking me for tank love are all more experienced than I am, know the fights, and...mostly have tanking alts with which they do not feel like playing. For a group I wound up in due to casual /ginvite practices, it's turned out to be a pretty good match. I get practice and helpful whispers. They get dungeon leveling for their alts. And they're sure to get a player who can handle heroics and raids with the right application of time and trial.It's nice to have people to group with who at least peripherally have my back and can be invested in my improvement..

Now we need to get to work on that hair metal soundtrack.

  1. Anything by Dragonforce. Ever. <3

  2. Just awesome. :3 It's great to have so much support like that. Tanking isn't easy - but then again neither is healing, nor DPS depending on the fight. It sucks when people jump down your throat for things like that. Not that they should hold your hand - but getting verbally abused doesn't make anything better.

    It's great that your guild was patient, and hey, sometimes the best things happen by chance! :D

    If you want hair metal, I recommend Twisted Sister, The Scorpions, or Poison. Also Skid Row and Quiet Riot.

    ... >_>; Rockyoulikeahurricaneisanexcellentsongkthx <3

    Also good luck in future tanking! :D

    And to the poster above me, YES DRAGONFORCE

  3. Wipes happen. They should get over it. If they can't, there's always Checkers. Much less stressful for those that can't swallow a wipe or two. Brush it off and keep going - and it sounds like you did. And if I end up in a group of yours one day, even if we wipe, I won't be complaining. Keep it up!


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  1. 0 I have an interview at a doctor's office. Is it acceptable to wear scrubs to the interview, or do the want you to dress up? I always was told to dress for the part, but are scrubs too casual for the interview?? a little help? thanks
  2. Visit  sally650 profile page

    About sally650

    Joined Jul '09; Posts: 2.

    10 Comments so far...

  3. Visit  sally650 profile page
  4. Visit  SuesquatchRN profile page
    No scrubs. A skirt or pantsuit if you have one.
    bluesnurse likes this.
  5. Visit  chicookie profile page
    Quote from SuesquatchRN
    No scrubs. A skirt or pantsuit if you have one.
    Exactly. Nothing too revealing or tight either!
    bluesnurse likes this.
  6. Visit  shadowrose45 profile page

    In any doctor's office I've worked at, I've always worn professional dress to the interview, not scrubs. It's time to get out your business suit or a nice dress pair of slacks and blouse.

    best luck with the job, too!
  7. Visit  Christen, ANP profile page
    Professional dress, please! A nice pair of pants with a nice shirt, something classy, and nothing tight or revealing.
  8. Visit  beachbutterfly profile page
    Scrubs are definitely a want to look clean,well-kept and professional,you are going to the interview not to the orientation!!!
  9. Visit  missmakena profile page
    As a manger here is what I look for: pants or skirt (wear nylons), no low cut shirts, do not wear all the bracelets, chains you own and no big earrings. Make up and hair rule #1, this is a day job, not out on the strip in Vegas. Make sure your nails are clean, trimmed and without polish.
    Arrive 15 min early for your interview, have a pen and resume (w/copies) in hand!
    Smile! ask how many patients do they see each day, ask one question related to the Doctors practice, and if not given a copy of your job description; ask if you can see the job description.
    If the interview is going well, ask who you would report to, who is their safety office for OSHA.
    Most of all be flexible! Good Luck
    rockytopRN2b and beachbutterfly like this.
  10. Visit  Southern Fried RN profile page
    No open toe shoes, no slip-on/backless shoes, no sky high stilettos, and no clunky/platform shoes. The only exception might be a very nice pair of peep-toe dress heels and make sure your pedicure is fresh. Nothing ruins a professional image like a cheap or teeny-bopperish shoe.
  11. Visit  deemalt profile page
    Many years ago I had an interview for a job as a park ranger. What to wear? It looked like the best way for me to fit in around the office was to wear dirty paints and workboots! One of the rangers was kind enough to give me this advice and it stays with me always - "dress for success". Sounds corny but you can't look too professional. I wore a pants suit and got the job.

    Good luck!
  12. Visit  NewRN2008 profile page
    I was always told to dress a level above which you are applying for. SO, nursing is a little diff, but if you were not going to be a floor nurse- what would you wear? like the supervisor?- dressy class clothes.
    gl btw!!

Nursing Jobs in every specialty and state. Visit today and find your dream job.


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Bag stolen

  1. 0 Hi had my bag stolen and i had my acls card, bls resume and nurisng license. i looked up this website and it does not help me to get a duplicate license any ideas where else i can look? thanks.
  2. Visit  sandypalma profile page

    About sandypalma

    From 'CHICAGO IL'; Joined Feb '09; Posts: 58; Likes: 3.

    3 Comments so far...

  3. Visit  sirI profile page
    Sorry for the frustration.

    The fee for the issuance of a duplicate license, for the issuance of a replacement license, for a license that has been lost or destroyed or for the issuance of a license with a change of name or address other than during the renewal period is $20.

    Illinois Board of Nursing
    320 West Washington ST
    Springfield, IL 62786 (Mailing Address)
    James R. Thompson Ctr
    100 W. Randolph St.
    Suite 9-300
  4. Visit  sandypalma profile page
    thank you very much!
  5. Visit  MrChicagoRN profile page
    Job hunting?
    The Joint allows online verification of licensure. All Illinois nursing license info can be found on the IDPR site Some employers may not even ask you to physically produce a license before starting.

Nursing Jobs in every specialty and state. Visit today and find your dream job.


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Advice on how to interview

  1. 0 Hello! I'm a student nurse about to graduate in December. I have already started applying for critical care positions and was hoping for some advice on interviews. I have already had a screening interview and just did a panel interview today. The one on one screening interview wasn't so bad, but the panel interview was intimidating and nerve-wrecking. I think I choked on some of the questions I wasn't prepared for. In case I completely blew this and have to go through another panel interview again, any advice to improve my interview skills would be appreciated.
  2. Visit  Mari27 profile page

    About Mari27

    Joined Oct '12; Posts: 1.

    1 Comments so far...

  3. Visit  mariebailey profile page
    I will tell you some things that worked for me:
    - Browse career websites, like the career section of this one, for potential interview questions, and contemplate some potential responses. Even if none of the questions you expect are asked, you are entering the interview feeling prepared, which is a good feeling.
    - Attempt this frame of mind: this is going to be a pleasant conversation among intelligent adults with mutual interests, and I have a lot to offer, or I would not be offered an interview.
    - Dress conservatively with neutral colors.
    - Ask the interviewer(s) questions, whether it’s about the organizational culture, supervisory styles, training/educational opportunities, opportunities for advancement, or whatever concerns you.
    - If you are really interested in the job, say so at the conclusion of the interview; don’t leave them guessing.

Nursing Jobs in every specialty and state. Visit today and find your dream job.


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Gwinnett medical externship!

  1. 0 Hi all! I am attending an information session regarding an externship at Gwinnett Medical. I would really LOVE a position in the NICU, L&D, High risk pregnancy, or Mother/baby. However, my number one choice in the NICU. Does anyone that has previously had an externship at GMC or NICU nurses have any interview questions or tips!? I would really be appreciative of any advice because I really would love this position!
  2. Visit  RAM15 profile page

    About RAM15

    Joined Mar '14; Posts: 3.

Nursing Jobs in every specialty and state. Visit today and find your dream job.


text:
OR orientation

  1. 0 I just started working in the OR last year. I work at a fairly large academic hospital with over 40 OR rooms. RNs scrub and circulate. For about 2.5 weeks, we were in a classroom setting, being taught by an OR educator about instruments, counting, sterile technique, how to glove/gown, etc. Then for about 3 months, we were each assigned a service (neuro, ortho, general, thoracic, etc). After those initial 3 months, we have been rotating fairly quickly through the other services, averaging about 3-4 weeks per service to learn both scrub and circulate. The goal for management is that we are able to staff independently a room in any service at the 9-10 month mark, take call for weekends and work holidays.

    I'm curious how other hospitals orient their staff to who are new to the OR. How long is the process, how many services do you learn, scrub and circulate? Any details would be appreciated! Thank you!
  2. Visit  birdie22 profile page

    About birdie22

    birdie22 has '3' year(s) of experience. From 'Cleveland, OH, US'; Joined Jun '10; Posts: 184; Likes: 125.

    2 Comments so far...

  3. Visit  MereSanity profile page
    They cut orientation to 6 months at my hospital...scrubbing is a maybe one week stint that depends on if there are cases. Your program sounds much more in depth to me. Our orientees just get thrown out pretty much day one into cases and depend on their "preceptor" to teach them everything.
  4. Visit  Rose_Queen profile page
    Nurses at my facility primarily circulate, with the exception of those who already had scrub experience, such as a few of our surg techs who furthered their education to become nurses. When I went through orientation, we participated in AORN's PeriOp 101 orientation program (Periop 101 : Association of periOperative Registered Nurses), which was a mix of classroom time and clinical time. We rotated through all specialities except cardiac for a certain number of weeks, with 6 weeks in most specialties. We had a one-on-one preceptor for 6 months, then there was one preceptor assigned to three orientees for three months, who at that point were expected to function on their own. That was when we were hiring 3-6 nurses every 6 months or so. Buddy call began one month prior to flying completely solo, orientation to evenings/weekends occurred in the three months after the one-on-one preceptorship.

    Now, we hire very infrequently, and PeriOp 101 is a thing of the past. Nurses now get 12 weeks orientation if they're lucky. With the exception of open heart (dedicated team), ortho (separate facility during the day), and most ob/gyn (separate hospital, with the exception of patients expected to need ICU postop), nurses are expected to be able to do all specialties, although most are routinely in the same specialty when working day shift. Rotating to evenings is pretty much a mixed bag- anything and everything.

Nursing Jobs in every specialty and state. Visit today and find your dream job.


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What a sweet week!

  1. 9 Hello optimists!

    I took my NCLEX Wednesday, got the good pop-up when I did the PVT. On Thursday, I got a call from Memorial Sloan Kettering Cancer Center offering me a position. Today, I got my official unofficial results from pearson-- I passed.

    I'm on cloud 9. I haven't been happier in so long. I'm happy for my parents, especially. They worked so hard to put me through school with minimal loans. I'm happy that I get to see my friends again after being a recluse due to this maniacal job search/studying all the time. I'm happy that I can breathe easy, and the air smells so so good.

    There have been so many times that the nursing program has been SO frustrating, there have been so many times where I just didn't want to do this anymore, and those times are seemingly over. Life is good.

    Thanks for listening.

  2. Visit  hellokatty profile page

    About hellokatty

    From 'new jersey'; Joined Jul '10; Posts: 3; Likes: 9.

    9 Comments so far...

  3. Visit  Forever Sunshine profile page
    Congrats! Its a wonderful feeling when things work out in your favor.

    Good luck with your new job.
  4. Visit  wsuRN09 profile page
    That is a good week Congrats! Good luck with your new job
  5. Visit  mercuryrawks profile page
    Wow! Talk about it all pulling together for you! What a GREAT week! It is great when hard work does pay off, isn't it! I hope you enjoy your new position, and remember this feeling!!

    Best to you!
  6. Visit  healthstar profile page
    Congratulationssssss honey.....hard work comes with rewardssssssssssssss
  7. Visit  evolvingrn profile page
    Congrats! enjoy
  8. Visit  marina2010 profile page
    What wonderful news! Congratulations on passing your exam and getting a position at, from what I hear, is a wonderful institution! Here's to wishing every week can be as sweet
  9. Visit  PaperPencil profile page
    Congrats!!! It's a great feeling when hard work pays off!
  10. Visit  jesskidding profile page

    i know it is an amazing feeling! you should be very proud of yourself! i wish you the best at your new position! i hope it is a good experience!
  11. Visit  noreenl profile page
    Congrats and good luck!

Nursing Jobs in every specialty and state. Visit today and find your dream job.


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Apple Crisp II Recipe -
Apple Crisp II Recipe

Apple Crisp II

Recipe by

"A moister version of Apple Crisp. I've used this recipe for many years. It has a thick sauce for extra moistness. I always get requests for the recipe when I make it! Tastes great served warm with vanilla ice cream!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with sliced apples.
  3. In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over apples. Cover apples with remaining crumble mixture.
  4. Bake in preheated oven 45 minutes, until bubbly and golden.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2003

This recipe was one of the best and is definatley a keeper! instead of dividing the crumbly topping in 1/2 i made two batches (one for the bottom and one for the top) make sure APPLES are golden brown when you take it out. Very moist and delicious (Granny smith apples 1/8 slices)

Most Helpful Critical Review
Oct 09, 2003

Sometimes when I see a negative review, I think, oh they must have done something wrong, or it just wasn't what they were looking for, but this time I must agree 100% with "cheer4us". I followed the recipe exactly and the crisp is way too thin in a 9x13. I can't even get the bottom unstuck from the pan and the syrup just has a weird flavor, nothing mapley or buttery or anything. WILL NOT MAKE THIS AGAIN AND I DO NOT RECOMMEND!

Dec 15, 2003

Ugh...bad texture, bad flavor, and the sauce is un-needed. Just make the crust, put down some apples, sprinkle on the crust and cook it in a deep pan. Probably a 8 by 8 is best. I do not recomend this version of a perfectly good dessert.

Oct 09, 2003

Recipe was excellent. The only thing I changed was the pan size to 9x9.

Oct 09, 2003

it was very good. my only advice is either use a smaller pan or more apples. big hit in my house!

Oct 09, 2003

I doubled the recipe and added rasins! It was wonderful! Thanks Cheri! This is a keeper!

Oct 09, 2003

I made this at home my family liked it so well I sized it to 200 and made it for my school. I had to use canned apples but it turned out great. janiec

Oct 09, 2003

Wonderful! I actually used slightly less sugar than the recipe called for and it's still terrific.

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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 65.3 g
  • 21%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 91 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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Chicken Soup III Recipe -
Chicken Soup III Recipe
  • READY IN 5+ hrs

Chicken Soup III

Recipe by

"Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    4 hrs 30 mins

    5 hrs 20 mins

  1. In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
  2. Strain stock, reserving chicken, and refrigerate for 30 minutes.
  3. Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2003

Wow - this really does taste just like what my mom used to make! I cooked the chicken for 2 hours at which point the meat was falling off the bones, so I stopped then. It took a lot longer than 30 minutes to get the fat to congeal (probably about 2 hrs) so the overall cooking time was about the same. I didn't add the second tsp of salt as the bouillon is already so salty. Definitely a keeper!

Most Helpful Critical Review
Mar 02, 2009

Good but not great. And overly complicated. If you're making stock, why the bouillon? (Or vice versa.) 4 hours is *FOREVER* to simmer chicken. It'll be done in less than one. It adds salt twice (Thrice if you include the bouillon.) Always add salt *LAST* or it will make things tough (Even rice). You start with fresh parsley and switch to dry (???) when once is enough. You add celery twice when once will do. Still, it makes good soup. But simpler would be better. ;-)

Oct 03, 2003

Oh boy, for how sick we have been over here (eg: I just went out with the girls, and I'm still sober enough to be typing (HA!) :) This is a good, classic soup that hit the spot for all of us this week. Nice & easy on the tummy. I used fine egg noodles, but could have gone with the rice as well. Thanks for the comfort & good recipe Robbie!

Jul 22, 2004

This was my first time ever making chicken soup from scratch, and although I had my doubts that it would really be *that* much better than soup from a can -- I was very pleasantly surprised. This soup was absolutely delicious, and the smell was heavenly (my daughter came home from school and asked "what smells so wonderful?"). I used egg noodles but followed the recipe pretty much as written. Note: it was pretty salty, but we like our soup that way.

Oct 25, 2006

This super soup was a family pleaser! My kids really liked it - my husband too! Only changes - added 3 chopped garlic gloves, used canned carrots and peas because I was out of fresh! And omitted the salt at the end. Will make again very soon!

Oct 25, 2004

This was a very easy and delicious soup. I actually tweeked a little. I hate celery, so I left that out and added potatoes and peas. It was delicious. Will definitely make again.

Oct 07, 2008

This soup is really good. I usually make up a giant batch of broth with a rotisserie chicken and I don't measure the veggies. Recently I used leaks. Thanks for a great recipe.

Oct 01, 2005

Super flavorful and super yummy. I would omit that last tsp of salt and maybe just salt to taste next time. I also just used chicken thighs, as I hate the thought of cutting up a chicken. And I cooked whole wheat egg noodles and added them when the soup was done. mmmmmm. supergreat soup.

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  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 1234 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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Easy Baked Ham Steaks Recipe - Allrecipes.com
Easy Baked Ham Steaks Recipe
  • READY IN 40 mins

Easy Baked Ham Steaks

Recipe by

"Quick and easy ham for any day of the week. Goes great with scalloped potatoes or mac and cheese! Also great in slow cooker!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    35 mins

    40 mins

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
  3. Bake in preheated oven until ham is tender, 35 to 45 minutes.
Kitchen-Friendly View

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2013

Simple,easy and oh so good!I had only one ham steak and only used 1 cup of water and it turned out so good,I did flip it once and baked it at 350 for 40 minutes.I also covered with foil.I will make my ham steaks like this from now on.so much better than grilling it or pan frying.Thanks for the recipe:0)

Most Helpful Critical Review
Feb 10, 2013

It smelled sooooo good cooking and I wanted to love it, but alas, it didn't work for me. I used the smallest bake dish the ham would fit into so I wouldn't have to dilute the flavors with lots of additional water needed to cover the ham, but the flavors (although good) were still muted. As the ham baked, it curled up above the cooking liquid. I flipped it over while cooking, but it still turned out dry. Perhaps covering the bake dish with foil would prevent the ham from drying out, or double the initial brown sugar/Worcestershire/clove mix.

Oct 29, 2013

Incredibly easy and delicious! This ham steak passed the test with all of my picky eaters, too! I used 2 lbs. ham steak, doubled all the ingredients and baked in a 9 x 13 in. baking dish, sprinkled a little ground cloves as I didn't have whole ones on hand, and flipped the ham steaks over halfway through cooking. No dry, curly meat...turned out perfect! It was such easy prep, it was nice to be able to concentrate on the side dishes to accompany this meal.

Apr 16, 2014

The ham was nice and moist. I covered the dish with foil as others suggested, and used ground cloves instead of whole cloves. The reason why it gets three stars is because the flavors were simply too muted to really taste past the ham. If I made this again, I would use way less water-- just enough to cover the bottom of the pan, not enough to cover the ham itself-- to see if I could bring the other ingredients to the forefront. Otherwise, a very easy, straightforward recipe for dinner.

Mar 01, 2014

I baked my ham covered. It made a very moist ham slice. I didn't have whole cloves either so I used about a 1/2 t. of ground cloves. Easy recipe to throw together after work.

Jul 24, 2013

This ham turned out so good for me. The only thing I did different is I added more brown sugar plus I used ground cloves instead of whole cloves being that I didn't have whole ones.

Sep 04, 2014

Out of this world! Hubs even requested that I make ham steaks this way all the time. Followed recipe to the letter. Covered with foil while cooking and flipped 1/2 way. Highly recommend! Easy, delicious, and fast. Made Mac n cheese and green beans to go with. Recipe saved!

Dec 27, 2014

This just looked like a decent start so I had to attempt.....with a few modifications of course, the original recipe just seemed to be missing a few flavor opportunities. First off.....water was replaced with no sodium chicken stock (ham or veggie stock would be great also) and a splash of bourbon. I then added a few (10) whole black peppercorns, a bay leaf, 1t. salt (on ham only), and the brown sugar I used I smoked to give it that outdoor grill taste. I also added a pinch of crushed red pepper for a little heat. Then tossed into a 425° oven ( i run all my ovens @425) for 25 min. or so until tasty hot. Not to bad for a first run, now to fine tune this and see where it takes me.

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  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 24.7 g
  • 8%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 1261 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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text:
Guinness® Irish Stew Recipe -
Guinness(R) Irish Stew Recipe
  • READY IN 3+ hrs

Guinness® Irish Stew

Recipe by

"With this wonderful cool weather arriving this recipe is a perfect hearty Irish comfort food. After cooking and enjoying the great flavors, it reminded me and brought back warm thoughts of the mutton stew I had in Dublin, Ireland last year! Irish stew, is traditionally made of lamb or mutton, potatoes, onions, and parsley. But I am using beef. Original Irish stew was a thick and hearty meal, meant to keep a body warm and on your feet for many hours of hard work."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs 15 mins

    3 hrs 35 mins

  1. Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
  2. Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
  3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
  4. Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
  5. Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
  6. Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
  7. Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2013

In order to really enjoy this, I did have to make some off-the-cuff modifications. First off, it sure takes a LOT more than the specified amount of flour and oil to brown that much meat. I used cubed London Broil and I doubled the batch. Additionally, as there wasn't much liquid specified, I added several cups of beef broth. It would have been horribly dry without that. I used a crock pot instead of a dutch oven which I don't own. Guinness wasn't available so I used Deschutes black butte porter - it has a stronger flavor and color than Guinness. I also don't peel potatoes - carpal tunnel syndrome is a royal pain. The way I did it turned out quite nicely. It's keeping well for leftovers though I wouldn't take a chance on freezing it as it would likely destroy the texture of the spuds.

Most Helpful Critical Review
Nov 18, 2013

I think that this recipe needed some additions. I added extra Guinness because it lacked liquid. I also added extra spices due to the bland flavour. Not sure if I would make this again.

Oct 07, 2013

This was delicious. Very similar to what we had while visiting Ireland. I cut my potatoes and carrots in larger chunks and added them after 1 1/2 hrs of simmering beef because they take longer to cook than smaller pieces. I think the directions mean cover "skillet" instead of "dutch oven" in step five and then add everything to beef in dutch oven in step six. At least that's the way I made it and it turned out great. I also added extra sprig of fresh thyme and a sprig of rosemary. I think you could substitute tsp of thyme and rosemary if fresh not on hand. Add salt and pepper to taste. I also think this would be a good slow cooker recipe. Gave this to friends for a thank you gift and they raved about it.

Apr 07, 2013

I enjoyed the recipe and it had a lot of good ingredients but it seems to be lacking on spices. One thing that was quite good was the Guinness as it sweetened the base of the stew giving it a unique taste. The beef chuck roast pieces turned out wonderfully though, quite tender and tasty! I only give it a 4 as it could have used a little extra oomph that I felt was lacking.

Mar 15, 2014

I made this stew and substituted the beef with leg of Lamb it was so good I couldn't stop eating it also had soda bread and a Scotch on the rocks to wash it down

Jan 30, 2014

My husband came home from work saying he had guinness stew at a pub in Boston for lunch. I did a little digging and tried this recipe. OMG, so delicious.. I will never make plain old beef stew again. I did add some beef broth and extra guinness as suggested to make more broth. The potatoes and carrots took longer to cook than the recipe stated. Next time I may try cooking it in the dutch oven - in the oven - instead of on stove top.

Feb 17, 2015

We went to Ireland a couple years ago and had Guiness stew for the first time. I love stew, but loved that even more, so I tried it here at home. I think the secret is to use beef broth for most of the liquid, and just one bottle of Guiness added for the last part of the cooking process, so it doesn't get too bitter. Also, they didn't have very many potatoes IN the stew. What they did there was have mashed potatoes on top of the stew, so I only put in one potato for thickening in the stew, and just make mashed potatoes for the top now and serve the stew with a scoop of mashed on top, which has been a big hit with the family. Everything else is about the same as this recipe, but I do mine in a crock pot.

Jun 19, 2014

Added a few things. Before dredging the beef I dipped it in an olive oil, red wine, Worcestershire mixture. Then in the flour, salt cayenne and pepper mixture ( needed way more than stated in the recipe so just remade each time needed) browned beef in the skillet, only added one FINELY chopped onion with five or six cloves of garlic ( my boyfriend hates onions) then cooked in a crock pot. Let sit on low for two hours. Then added Half a box of Campbell's chicken broth. One beef cube crushed, carrots and potatoes, a sprinkle of chili flakes. Then turned the crock pot to high. Cooked for two more hours stirring occasionally. Added canned peas, cooked for one more hour . Made tea biscuits for mopping up the delicious gravy. Will make this again for sure!!

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  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 133 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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1 Followers 1 Saved Recipes
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JanetM Recipe Reviews (Pg. 1) - Allrecipes.com (11162577)

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Welsh Cakes

Reviewed: Mar. 9, 2013
I tried this recipe. It is pretty good. I am Welsh and would use currants rather than raisins, if they are available. Also, ground nutmeg is a must! I would add a scant tsp, but a little less would be okay. It makes a BIG difference.
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Plain ole Bob Profile - (18748191)

Plain ole Bob

Plain ole Bob
Home Town: Ute Park, New Mexico, USA
Living In: Swansboro, North Carolina, USA
Member Since: May 2004
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Quick & Easy, Gourmet
Hobbies: Fishing, Hunting, Genealogy
  • Title
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Blog...  2 posts
Feb. 20, 2010 3:18 pm
Updated: Mar. 17, 2011 12:31 am
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About this Cook
I am retired military (24 yrs.)This includes 3 yrs Navy during WWll, 2yrs Army between wars, and 19 yrs USMC for Korea and Nam. Retired airlines (19 yrs.) Western/Delta.Retired aircraft mfg. (6 yrs.)McDonald Douglas. Working on retirement # 4 (Security)
My favorite things to cook
Just about everything. I love to experiment with others recipes.
My favorite family cooking traditions
Thanksgiving turkey leftovers soup, My oun concoction, and Christmas morning waffles using beer for the liquid ingredient.
My cooking triumphs
Macadamia Nut/White Chocolate Cheese Cake. Black Walnut/Cherry Strudel (my own concoction) Creole Seafood (my own concoction) All are listed on AllRecipes
My cooking tragedies
My first attempt at baking a cake at age 7.
Recipe Reviews 61 reviews
Superb Sauteed Mushrooms
I to used sliced Baby Bella's, and instead of 'cooking' wine, I used about three tablespoons worth of a GOOD Cream Sherry wine. As stated by others "These are to die for"

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Reviewed On: Apr. 13, 2015
Cucumber Sandwich Spread
I have made this recipe as directed and it is fabulose. Also works well as a dip.

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Reviewed On: Dec. 23, 2014
Santa Fe Stew
Made this as first reviewer suggested (draining and rinsing the beans and corn) I could not find 16 oz. cans of shoe peg corn in my local stores, so I went with three 11oz. cans of Green Giant shoe peg. worked out great. Family loved it.

4 users found this review helpful
Reviewed On: Sep. 21, 2014
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Published Recipes

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Cranberry Jell-O® Salad with Walnuts Recipe -
  • READY IN 3 hr

Cranberry Jell-O® Salad with Walnuts

Recipe by

"This is my most requested recipe! It's a wonderful accompaniment to your Thanksgiving or Christmas menu."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    15 mins

    3 hrs

  1. Dissolve cherry gelatin mix in boiling water in a bowl; stir cranberry sauce and oranges into gelatin. Refrigerate until mixture is thickened to the consistency of egg whites, about 45 minutes. Mix apple and walnuts into gelatin, transfer to a serving dish or mold, and chill until firm, about 2 more hours.
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Reviews More Reviews

Nov 22, 2012

Thanks. It turned out great!

Dec 28, 2013

This was a hit, everyone loved it.

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  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 24.2 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 48 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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