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Monday, October 05, 2009

Media Mixed: A Photographer's Quick Guide to Moving Beyond the Traditional Photographic Print

Once Yellow House, originally uploaded by carolsLittleWorld.

I realize there are many of you out there who have started to grow restless with the traditional photographic print. Many of the recent "digital converts" have been shooting for a few years now, and have a strong desire to sort of "move on" maybe stretch themselves a bit as artists, and are itching to try out a new technique or move beyond the traditional photographic (or digital) print. For all of these reasons and more, I thought I would put together a brief list of ideas, suggestions if you will, that can help you to do just that-move beyond the normal, ordinary world of the basic print, and try out something new.

  • Printing on canvas is great, and a lot of photographers are starting to do it again, thanks to the lower costs of doing it digitally, but, in order to move into the world of more "hand worked" prints, try Marshall's oils or painting on top of your images.
  • There are many ways to paint on top of photographs, and mix painting with photography. Marshall's photo oils have been around a long time and allow you to paint on top of your images, but, in the days of the digital age, you are no longer limited to these. You can use any transparent oil paint actually to paint atop of a photo and you can write to someplace like Daniel Smith to get a brochure detailing which of their oils are transparent. They also sell specific oil-based pastels suitable for using on photo canvas. This gives you an interesting look, because it's a more softer, shaded look coming from the pastel, rather than the more "hard lines" of the photographic image.
  • Decoupage is an often overlooked way of mixing images with paint. If you are serious about combining your oil painting and your images, you might look into decoupage as a way of doing it. Decoupage would allow you to start with a painting, say an oil on canvas, and then add a photo to the mix, rather than doing things the other way around (paint on top of a photo.) There are reasons artists traditionally did not apply oil paint to paper, but instead choose wood or canvas-the paint sticks better. By using decoupage, you can let the paint stick to where it wants to adhere (a canvas or board) and sort of "play" in its natural home, while adding a photo to the mix.
  • With most digital (inkjet) printers, you can print directly onto watercolor paper of some kind. Outlets like provide watercolor paper suitable for direct printing. Once your image has been printed onto the watercolor paper, it's fairly easy to apply watercolors, either light bodied or gouache.
  • Collage is always a method you can use, and you can combine it with some of the other methods here to get a unique look. You can, for example, print several smaller prints onto watercolor paper and then paint in-between them to get a unified look.
  • Encaustics and transfers are other ways of mixing up your media. Encaustics involve adhering your image to a board (usually a wooden board) and then painting on top of it using a beeswax-based paint made from encaustic pigment and melted wax. This is a fun way to make, essentially, a 3-D photographic print, since you can also sculpt the wax (and sculpt things into the way) as you do it.
  • Transfers allow you another way to move your image from the inkjet world to the watercolor paper or canvas backing. You can do transfers using both acrylic and water-based mediums to get the look you want and you can combine the transfer techniques with traditional painting, once the image has been transferred to the newer surface.
  • Liquid emulsion and emulsion lifts are other ways you can sort of "play with" photographic emulsions to get them to look more unique. There are also other ways of hand working your prints-you can use some kind of solarization process or a technique like Mordancage.
  • Many alternative processes give you a foothold into hand-worked prints. For example, creating a Burkholder negative and printing a cyanotype or a bromoil print, or even printing platinum palladium or lith will give your work a distinctive look and these techniques can give you the opportunity to work in more of a mixed media.
  • A lot of photographers are getting into varnishes. You can see some examples of this by looking at something like Jack Spencer's portrait series. I've never been a big fan of the varnish technique myself (I don't like to play with toxic chemicals) but it works very well for Jack. There's also a lot you can do by printing onto different materials, such as printing on silk or fabric directly, and painting from there.

One of the downsides to many of these techniques, besides the time and expense of it all, is that, in the end, you will have a unique print. This can make them harder to show and sell, since you will be dealing with prints one at a time, rather than just going to your "inkjet factory" and spitting out another one. This is both their appeal and their downside in a lot of ways-people are more willing to pay for a handmade unique print, but you cannot show such unique prints in multiple shows at the same time (for example.)

I hope this has given you some ideas for what you can do with your work-how you can move beyond the traditional print and into the world of the unique hand worked image.

Until next time...

Postcards from Wildwood said...

Hi Carol - Thanks, yes, lots of ideas and I think I'll come back to this list at some point. But the one that really appeals to me is the very last one - printing onto fabrics, and then embellishing with stitch. You can get special inkjet printable cottons and silks for this. Haven't tried so far but it's on my 'To Do' list.

mythopolis said...

Don't forget the Warhol special: photo/silkscreen...

Carol said...

Painting on silk looks really cool to me. I was recently in a show with some hand painted silk and it was beautiful. We all could not believe how the artist worked with fabric. Amazing, that, really it was.

And, yes, Mythos. I forgot about silkscreen. Though it's expensive and maybe inaccessible to some folks, it's a great way to move into working with more mixed media.


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Pretzel & Peanut Butter Cup Ice Cream Cake

peanut butter cup ice cream cake Let’s all collectively sigh in relief: September is here.
And I couldn’t be more ready.

Early September is 80* days punctuated by falling leaves…it means skirt-wearing afternoons and cool, blanket-worthy nights. We can crave a fresh salad for lunch and hot, steamy soup for dinner.

pretzels Dont get me wrong…I love have loved summer…the heat, the beach, time in the sun. But this summer. This summer has been different.

It’s been crazy hot. And humid like a sauna. There have been days I’ve taken three showers because I can’t handle one more minute of sweat dripping down my torso. And then there’s this little person, who I’ve held close to me to feed every few hours or so, both of us sticking together in the heat.

We’d been talking about getting a more effective air conditioner than the 25-year-old, struggling hand-me-down that we currently had, but it was about three weeks after Owen was born, and our fourth day of nearly 100* heat with 87% humidity, as my stomach sweat became one with Owen’s, that I finally broke down…I whipped out my phone…

Me: (voice cracking with angry tears)Eric, we (sniff, sniff), have to get a better air conditioner. I am so hot. Owen is so hot. We are both sweaty and crabby and crying and I freaking have to feed him every 2 hours and I’m so hot and you’re in your air conditioned office, and you probably forget about us, but I’m just so hot, and sticky,and everything feels sticky, and I hate it, and I can’t do this…

Eric (wisely interrupting my sweaty stream of consciousness)Okay! I will order one today!

And a mere 15 minutes later, he texted me, telling me he’d ordered one with all of the BTUs we would ever need and that he’d be picking it up on his way home that night.

I must have sounded really desperate. I had been really desperate.

So we spent the rest of the summer no more than ten feet from the air conditioner unit at any time…and you’d better believe I’ll be cranking it up for our predicted jump back into the 90*’s tomorrow…especially after our brief foray into sweater weather this last week.

The moral of this story? It’s not too late for ice cream cake. It’s never too late for ice cream cake. Especially this one…with a layer of creamy-licious peanut butter ice cream on the bottom, a middle section of chopped peanut butter cups and pretzel crumbs, followed by vanilla ice cream, and topped with crushed pretzel bits. Salty. Sweet. Peanut Butter. Chocolate. Creamy. Cold. We LOVED this ice cream cake. And the best part? It comes together really fast; I’m serious. I made it and had the dishes done during one of Owen’s shorter naps…we froze it for about 6 hours, and enjoyed it, sprinkled with just a touch of sea salt that night.

Good thing we’re not quite out of hot days yet.

Pretzel & Peanut Butter Cup Ice Cream Cake

Pretzel & Peanut Butter Cup Ice Cream Cake

recipe adapted from Real Simple

(yields one 9x5" cake pan of ice cream cake...about 8-10 one-inch slices)

This ice cream cake is the perfect combination of salty and sweet with the addition of pretzels and peanut butter cups. I modified it by adding powdered pretzels as a layer and mixing peanut butter into one of the vanilla ice cream layers - making the ice cream super creamy and smooth.

*parchment paper

3 pints (or 6 c.) vanilla ice cream, divided (plus a little more to fill the pan)

1/4 c. creamy peanut butter

1/2 c. pretzels, food processed into a powder

30 mini recees peanut butter cups (about 1/2 a 19-0z. bag)

additional 3/4 c. pretzels, crushed into small pieces by hand

sea salt

Line the inside of a 9x5" loaf pan with parchment paper, with enough hanging over the sides to easily grab onto (about 4 inches on each side).

Using a mixer, beat together the peanut butter and 1 1/2 pints (or 3 c.) of the ice cream, until smooth and thoroughly mixed together. With a rubber spatula, scoop the peanut butter ice cream into the parchment-lined loaf pan and spread until it fills the corners and forms a flat layer.

Sprinkle the powdered 1/2 c. of pretzels over the peanut butter ice cream layer.

Sprinkle the chopped peanut butter cups over the powdered pretzels layer.

Scoop the remaining vanilla ice cream over the peanut butter cups, using the rubber spatula to pat it into the corners of the pan, smoothing it into a flat layer on the top.

For the crushed pretzel bits, you have 2 options...

1. You can put the bits on now, and freeze them, and they will be only slightly less crunchy when you serve the cake. or...

2. You can wait and press the crushed pretzel bits into the frozen cake just before serving.

Cover cake pan with foil and freeze.

Allow cake to freeze for at least 5 hours before serving, better if left overnight.

We cracked a teeny tiny bit of sea salt over each piece just before serving and loved the result. But be careful' don't overdo it!

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8 thoughts on “Pretzel & Peanut Butter Cup Ice Cream Cake

  1. That looks ridiculously good…I have put it on my for-Brad birthday/anniversary/let’s-make-today-a-special-day-because-we-can list. (-:

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United States Supreme Court

No. 135

Argued:     Decided: January 10, 1916

[239 U.S. 506, 507]   Messrs. Hiram Chase and William Ross King for appellant.

Assistant Attorney General Knaebel for appellees.

Mr. Justice Holmes delivered the opinion of the court:

This is a bill to establish the equitable title of the plaintiff to an allotment made to Jacob Hallowell, deceased, a member of the Omaha Tribe, in accordance with 5, 6, of the act of August 7, 1882, chap. 434, 22 Stat. at L. 341. The patent to Jacob Hallowell followed the language of 6, and declared that the United States would hold his land for the period of twenty-five years in trust for the sole use of the allottee 'or in case of his decease, of his heirs according to the laws of the state of Nebraska.' The plaintiff says that he is the sole heir as against various other claims set forth in the bill. We do not go into further particulars, as we are of opinion that the circuit court of appeals was right in holding that the district court had no [239 U.S. 506, 508]   jurisdiction of the case. 127 C. C. A. 343, 210 Fed. 793.

It is unnecessary to consider whether there was jurisdiction when the suit was begun. By the act of June 25, 1910, chap. 431, 36 Stat. at L. 855, Comp. Stat. 1913, 4226, it was provided that in a case like this of the death of the allottee intestate during the trust period, the Secretary of the Interior should ascertain the legal heirs of the decedent, and his decision should be final and conclusive; with considerable discretion as to details. This act restored to the Secretary the power that had been taken from him by acts of 1894 [28 Stat. at L. 305, chap. 290] and February 6, 1901, chap. 217, 31 Stat. at L. 760, Comp. Stat. 1913, 4214. McKay v. Kalyton, 204 U.S. 458, 468 , 51 S. L. ed. 566, 570, 27 Sup. Ct. Rep. 346. It made his jurisdiction exclusive in terms, it made no exception for pending litigation, but purported to be universal, and so to take away the jurisdiction that for a time had been conferred upon the courts of the United States. The appellant contends for a different construction on the strength of Rev. Stat. 13, Comp. Stat. 1913, 14, that the repeal of any statute shall not extinguish any liability incurred under it (Hertz v. Woodman, 218 U.S. 205, 216 , 54 S. L. ed. 1001, 1006, 30 Sup. Ct. Rep. 621), and refers to the decisions upon the statutes concerning suits upon certain bonds given to the United States (United States Fidelity & G. Co. v. United States, 209 U.S. 306 , 52 L. ed. 804, 28 Sup. Ct. Rep. 537). But, apart from a question that we have passed, whether the plaintiff even attempted to rely upon the statutes giving jurisdiction to the courts in allotment cases, the reference of the matter to the Secretary, unlike the changes with regard to suits upon bonds, takes away no substantive right, but simply changes the tribunal that is to hear the case. In doing so it evinces a change of policy, and an opinion that the rights of the Indians can be better preserved by the quasi paternal supervision of the general head of Indian affairs. The consideration applies with the same force to all cases, and was embodied in a statute that no doubt was intended to apply to all, so far as construction is concerned. [239 U.S. 506, 509]   There is equally little doubt as to the power of Congress to pass the act, so construed. We presume that no one would question it if the suit had not been begun. It is a strong proposition that bringing this bill intensified, strengthened, or enlarged the plaintiff's rights, as suggested in De Lima v. Bidwell, 182 U.S. 1, 199 , 200 S., 45 L. ed. 1041, 1057, 1058, 21 Sup. Ct. Rep. 743. See Simmons v. Hanover, 23 Pick. 188, 193, 194; Hepburn v. Curts, 7 Watts, 300, 32 Am. Dec. 760; Welch v. Wadsworth, 30 Conn. 149, 154, 79 Am. Dec. 236; Atwood v. Buckingham, 78 Conn. 423, 62 Atl. 616. The difficulty in applying such a proposition to the control of Congress over the jurisdiction of courts of its own creation is especially obvious. See Bird v. United States, 187 U.S. 118, 124 , 47 S. L. ed. 100, 103, 23 Sup. Ct. Rep. 42. In any event, the rights of the Indians in this matter remained subject to such control on principles that have been illustrated in many ways. See Marchie Tiger v. Western Invest. Co. 221 U.S. 286 , 55 L. ed. 738, 31 Sup. Ct. Rep. 578; Hallowell v. United States, 221 U.S. 317 , 55 L. ed. 750, 31 Sup. Ct. Rep. 587.

The decision of the Circuit Court of Appeals in this case is in accord with such earlier decisions, as we have seen. Bond v. United States, 181 Fed. 613; Pel-ata-yakot v. United States, 188 Fed. 387; Parr v. Colfax, 117 C. C. A. 48, 197 Fed. 302.

Decree dismissing the bill for want of jurisdiction affirmed.

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Case Tractors

Case IH is one of the world`s leading agricultural equipment manufacturers with operations in over 160 nations. Now as a part of the Italian FIAT group, case continues its long legacy of producing some of the finest farm machinery on the market. Farmers in the know everywhere trust look to Case IH for it`s legendary Axial-Flow combines, Magnum Tractors, and Stegier and Farmall products.

The case tractor line spans across models designed for a range of applications and terrains. It includes the 4 wheel drive Steigger and Qaudtrac Series. Case Row Crop models include the tractors in the Magnum series, the Puma series, and Maxxum series. Case also manufactures many utility models including the Farmall U series, the Farmall N series, the Farmall C series, as well as the original Farmall series. There is eveb a series of compact models under the Farmall product line.

In addition to tractors, Case IH offers a range of other equipment as well. Other Case agricultural equipment includes planting and seeding machines, application equipment, harvesting machines, tillage machines, hay and forage machines, skid steers, agricultural attachments, and precision farming implements

(c) 2008-2013


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Eastern Illinois University Logo

Writing Across the Curriculum

Resources for Faculty

Contact Us

The Writing Across the Curriculum Committee (WAC) was formed in 1990 as part of the revision of Eastern Illinois University's General Education curriculum. WAC's primary mission is to work with faculty to shape courses and programs that make writing an essential and integral component in the learning process.

The Writing Across the Curriculum Handbook & Appendix

In fall 2012, WAC published the first edition of the Writing Across the Curriculum Handbook (updated annually) to provide guidelines, recommendations, and ideas for assignments and activities all faculty members can use and the Appendix, which provides sample assignment sheets and writing-related handouts.

The WAC committee invites submission of sample assignments and activities to showcase in subsequent WAC Handbooks. If you are interested in sharing documents that facilitate a process approach to writing in your classes, or if you have sample writing-to-learn activities that work for you, please send them to the Director of WAC (fkory@eiu.edu).  As in this edition, contributors' names will be noted in the table of contents and acknowledged in the introduction.

Resources for Faculty

The Resources for Faculty page provides a host of writing-related resources and links for faculty members. There is information about designing writing assignments, writing-to-learn activities, responding to and evaluating student writing, and additional guides and resources that faculty members can use. Fern Kory (English), Director of Writing Across the Curriculum, is also available for consultation.

The EIU Writes Blog

The EIU Writes blog (http://eiuwrites.blogspot.com/) is a site for discussion about writing sponsored by the Writing Center and the Writing Across the Curriculum program at Eastern Illinois University.

We hope you find the information and discussion on the blog entertaining and illuminating, and we look forward to your comments and the conversation.

Writing Fellow Program

A Writing Fellow is a veteran writing consultant (tutor) assigned to a specific course and its professor for a given semester. The fellow acts as an ally for student writers by providing individualized feedback on drafts of papers they compose for this class.

Faculty who would like more information about this program should contact the WAC Director after reading through the information on the application form (pdf). Applications for a Spring 2015 Fellow are due Tuesday, November 17, 2014.

Past WAC Workshops

"Rethinking How We Evaluate" (Terri Fredrick, facilitator)

Discussion of "Writing Assignments Across the Curriculum: A National Study of College Writing"

Panel Discussion: What is "Good Writing" in the School of Technology?

Thinking Critically and Writing Well: Shaping Assignments to Impact Student Learning

What Creates Strong Academic Writing?

Creating an Environment for Stronger Student Writing

Responding to Student Writing

Effective Methods of Peer Review: Moving Students Beyond "This is Good."

Non-Graded and Short Writing Assignments That Help Students Learn Your Discipline

"Teaching With Your Mouth Shut": Using In-Class Writing and Other Activities to Improve Student Learning"

In-Class Assessment Methods to Improve Teaching


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NFPA 385: Standard for Tank Vehicles for Flammable and Combustible Liquids

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Item #: NFPA_385
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2012 NFPA 385
Prior Years Prior Editions of NFPA 385

Avoid fires and explosions when transporting flammable and combustible liquids in tank vehicles with the 2012 NFPA 385.

NFPA 385: Standard for Tank Vehicles for Flammable and Combustible Liquids provides design and construction requirements for tank vehicles that are equivalent to U. S. Department of Transportation (DOT) specifications. Topics covered include:

  • Design and construction of tank trucks and tank trailers used to transport stable flammable and combustible liquids
  • Special requirements for tank vehicles used to transport asphalt
  • Specific requirements for delivery operator including loading and unloading

Update to the 2012 edition to keep pace with important changes that impact safety:

  • Replaced definitions of ''flammable liquid'' and ''combustible liquid'' with those extracted from source document, NFPA 30: Flammable and Combustible Liquids Code
  • Clarified that the terms ''baffle'' and ''bulkhead'' are defined for purposes of NFPA 385 only
  • New prohibition on storing flammable/combustible materials and aerosol products in a generator enclosure or auxiliary motor enclosure
  • New requirement that operator be trained in appropriate emergency and safety procedures, including: bonding and grounding; use of portable fire extinguishers; contingency plans for handling leaks and spills; and notification of proper agencies in event of an emergency
  • New requirement that wheels be chocked during liquids transfer to or from tank vehicle
  • Clarified requirements for portable extinguishers, including rating of dry chemical extinguishers and proper accessibility and mounting on the vehicle

An essential on-the-job resource for enforcing officials and tank vehicle fleet owners/operators. (Softbound, Approx. 21 pp., 2012)

NFPA® 385 Standard for Tank Vehicles for Flammable and Combustible Liquids 2012 Edition

Chapter 1 Administration
1.1 Scope
1.2 Purpose
1.3 Application. (Reserved)
1.4 Retroactivity
1.5 Equivalency
1.6 Units and Formulas
1.7 Enforcement. (Reserved)
Chapter 2 Referenced Publications
2.1 General
2.2 NFPA Publications
2.3 Other Publications
2.4 References for Extracts in Mandatory Sections
Chapter 3 Definitions
3.1 General
3.2 NFPA Official Definitions
3.3 General Definitions
Chapter 4 Classification of Flammable and Combustible Liquids
4.1 Scope
4.2 Classification of Liquids
Chapter 5 Tank Vehicle Design
5.1 Requirements Applicable to All Tank Vehicles - General
5.2 Cargo Tanks, Piping, and Connections Designed for Transporting Flammable or Combustible Liquids at Temperatures at or Above Their Boiling Points
5.3 Cargo Tanks, Piping, and Connections Designed for Transfer of Flammable or Combustible Liquids at Temperatures Below Their Boiling Points
5.4 Emergency-Discharge Control
5.5 Testing.
5.6 Separation to Prevent Intermixing
5.7 Lighting
Chapter 6 Asphalt Tank Vehicles
6.1 General
6.2 Vents for Cargo Tanks.
6.3 Overflows and Drains.
6.4 Burners and Burner Tubes.
Chapter 7 Marking on Tank Vehicles
7.1 General.
Chapter 8 Auxiliary Equipment
8.1 Auxiliary Internal Combustion Engines
8.2 Auxiliary Electric Generators and Motors
8.3 Pumps and Hose
Chapter 9 Operation of Tank Vehicles
9.1 General Operating Conditions
9.2 Loading and Unloading of Tank Vehicles.
9.3 Fire Extinguishers
Annex A Explanatory Material
Annex B Precautions Against Ignition by Static Electricity
Annex C Informational References


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Friday, July 25, 2008

Waving American flags?

As my son pointed out, "They were waving American flags? In Germany?"
The average American may not realize -- or may not want to realize -- how amazing Obama 's trip has been, particularly in regard to rehabilitating America's reputation in the world.
Meanwhile, the best McCain can do is Ich Bin Ein Piggly-Wigglyer. The contrast is painfully pathetic.
The bloggers were saying last week what a bad week McCain had had. Now they're saying it again this week.

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Homily by Pope John Paul II at Mass concluding World Youth Day
July 28, 2002

You are the salt of the earth!
You are the light of the world!
(Matthew 5:13-14)

Dear young people of the seventeenth World Youth Day, dear brothers and sisters:

On a hillside near the lake of Galilee, Jesus's disciples listened to his gentle and urgent voice; as gentle as the landscape of Galilee itself, as urgent as a call to choose between life and death, between truth and falsehood. The Lord spoke words of life that would echo forever in the hearts of his followers. Today he is speaking the same words to you, the young people of Toronto and Ontario, of the whole of Canada, of the United States, of the Caribbean, of Spanish-speaking America and Portuguese-speaking America, of Europe, Africa, Asia and Oceania. Listen to the voice of Jesus in the depths of your hearts! his words tell you who you are as Christians. They tell you what you must do to remain in his love.

But Jesus offers one thing, and the "spirit of the world" offers another. In today's reading from the Letter to the Ephesians, Saint Paul tells us that Jesus leads us from darkness into light (Ephesians 5:8). Perhaps the great apostle is thinking of the light that blinded him, the persecutor of Christians, on the road to Damascus. When later he recovered his sight, nothing was as before. He had been born anew and nothing would ever take his new-found joy away from him. You too are called to be transformed. "Awake, O sleeper, arise from the dead, and Christ will give you light, (Ephesians 5:14)," says Saint Paul.

The "spirit of the world" offers many false illusions and parodies of happiness. There is perhaps no darkness deeper than the darkness that enters young people's souls when false prophets extinguish in them the light of faith and hope and love.

The greatest deception, and the deepest source of unhappiness, is the illusion of finding life by excluding God, of finding freedom by excluding moral truths and personal responsibility.

The Lord is calling you to choose between these two voices competing for your souls. That decision is the substance and challenge of World Youth Day. Why have you come together from all parts of the world? To say in your hearts: "Lord, to whom shall we go? You have the words of eternal life." (John 6:68). Jesus -- the intimate friend of every young person -- has the words of life. The world you are inheriting is a world which desperately needs a new sense of brotherhood and human solidarity.

It is a world which needs to be touched and healed by the beauty and richness of God's love. It needs witnesses to that love. It needs you -- to be the salt of the earth and the light of the world.

Salt is used to preserve and keep. As apostles for the Third Millennium, your task is to preserve and keep alive the awareness of the presence of our Savior Jesus Christ, especially in the celebration of the Eucharist, the memorial of his saving death and glorious resurrection.

You must keep alive the memory of the words of life which he spoke, the marvellous works of mercy and goodness which he performed. You must constantly remind the world of the "power of the Gospel to save" (Romans 1:16).

Salt seasons and improves the flavour of food. Following Jesus, you have to change and improve the "taste" of human history. With your faith, hope and love, with your intelligence, courage and perseverance, you have to humanize the world we live in. In the way that today's reading from Isaiah indicates: "Loose the bonds of injustice ... share your bread with the hungry . . . remove the pointing of the finger, the speaking of evil ... Then your light shall rise in the darkness" (Isaiah 58:6-10).

Even a tiny flame lifts the heavy lid of night. How much more light will you make, all together, if you bond as one in the communion of the Church! If you love Jesus, love the Church! Do not be discouraged by the sins and fallings of some of her members. The harm done by some priests and religious to the young and vulnerable fills us all with a deep sense of sadness and shame. But think of the vast majority of dedicated and generous priests and religious whose only wish is to serve and do good! There are many priests, seminarians and consecrated persons here today; be close to them and support them! And if, in the depths of your hearts, you feel the same call to the priesthood or consecrated life, do not be afraid to follow Christ on the royal road of the Cross! At difficult moments in the Church's life, the pursuit of holiness becomes even more urgent. And holiness is not a question of age: It is a matter of living in the Holy Spirit, just as Kateri Tekakwitha and so many other young people have done.

You are young and the Pope is old and a bit tired. But he still fully identifies with your hopes and aspirations. Although I have lived through much darkness, under harsh totalitarian regimes, I have seen enough evidence to be unshakably convinced that no difficulty, no fear is so great that it can completely suffocate the hope that springs eternal in the hearts of the young.

Do not let that hope die! Stake your lives on it! We are not the sum of our weaknesses and failures; we are the sum of the Father's love for us and our real capacity to become the image of his son.

O Lord Jesus Christ, keep these young people in your love. Let them hear your voice and believe what you say, for you alone have the words of life. Teach them how to profess their faith, bestow their love, and impart their hope to others. Make them convincing witnesses to your gospel in a world so much in need of your saving grace. Make them the new people of the Beatitudes, that they may be the salt of the earth and the light of the world at the beginning of the Third Christian Millennium! Mary, Mother of the church, protect and guide these young men and women of the 21st century. Keep us all close to your maternal heart. Amen.

We conclude this splendid celebration of the Eucharist with the angelus prayer to Mary, mother of the redeemer.

To her I entrust the fruits of this World Youth Day, that in time, with her help, they may flourish. This World Youth Day must mark a reawakening of pastoral attention to the young in Canada. May the enthusiasm of this moment be the spark that is needed to launch a new era of powerful witness to the gospel!
I wish formally to announce that the next World Youth Day will take place in 2005, in Cologne, Germany.

In the great cathedral in Cologne are honoured the relics of the magi, the wise men from the East who followed the star which led them to Christ. As pilgrims, your spiritual journey to Cologne starts today. Christ awaits you there for the 20th World Youth Day!

May the Virgin Mary, our mother on our pilgrimage of faith, be with you on the way.

Angelus domini nuniiavit Marias ...

Lord Jesus, let Your prayer of unity for Christians
become a reality, in Your way.
We have absolute confidence
that you can bring your people together,
we give you absolute permission to move.


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Book of Saints – Eucherius – 20 February

EUCHERIUS (Saint) Bishop (February 20) (8th century) Born in Orleans and most piously educated by his mother, he entered (A.D. 714) the monastery of Jumieges in Normandy, where he lived as a monk till A.D. 724. In that year his uncle, the Bishop of Orleans, having died, he was obliged to accept the responsibilities of the Episcopate. In 737, for having reproved Charles Martel because of his encroachments on ecclesiastical rights, he was banished to Cologne and later to the vicinity of Liege. He died in the monastery of Saint Trudo (Saint-Trond) A.D. 743.

MLA Citation

  • Monks of Ramsgate. “Eucherius”. Book of Saints, 1921. CatholicSaints.Info. 17 January 2013. Web. 3 July 2015. <>


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New Catholic Dictionary – Saint Isidore of Seville

[Saint Isidore of Seville]

Confessor, Doctor of the Church, Bishop of Seville, born Cartagena, Spain, 560; died Seville, Spain, 636. He was younger brother to Saint Fulgentius of Astigi and Saint Florentina, and succeeded his brother Leander to the See of Seville in 599. During his episcopacy he devoted his energies to promoting science, establishing schools and convents, and welding into a homogeneous nation the various peoples composing the Hispano-Gothic kingdom. He presided over the synod of Seville, 619, and the synod of Toledo, 633. He is important for his literary work, and mastered all branches of knowledge of his day. Emblems: bees and a pen. Relics in own church, Leon. Feast, Roman Calendar, 4 April.

MLA Citation

  • “Saint Isidore of Seville”. New Catholic Dictionary. CatholicSaints.Info. 3 April 2012. Web. 3 July 2015. <>


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I'm using a C# dll, called from unmanaged C++ through a COM Interop interface. I open a window in C++ and want to handle it from C#, which I already do using user32 dll and FindWindow, GetWindowHandleByProcessID etc methods.
Since the current solutions don't seem to be 100% reliable - I mean on the uniqueness of retrieving the window handle - the best would be to marshall the HWND type from unmanaged to IntPtr to the managed code. All my reasearch have been unfruitful so far. I've found that the HWND object is opaque; however it is in a binary format and it should be some way to pass it from Win32 to .net somehow.
Many thanks for your contributions!


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Bradford Sparrow to Parents and Brothers

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Item Description

Title: Bradford Sparrow to Parents and Brothers

  • Sparrow, Bradford

  • ,

Source Document

Extent: 4 pages

Date Created: September 23, 1863

Topics include the journey to Fortress Monroe, the fruit in the wharf, and the health of Bradford, Ira and Swift.

Genre(s): correspondence

Language(s): English

Note [Digital Version]

2013-07-22, Center for Digital Initiatives, University of Vermont Libraries

Type of Resource: text

Parent Collections

Access Conditions

Requests to reproduce this item should be sent to the UVM Libraries' Center for Digital Initiatives at For more information, see
More information.

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Bradford Sparrow to Parents and Brothers, Special Collections, University of Vermont, (accessed July 03, 2015)

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California Digital Newspaper Collection > California Star > 29 April 1848

California Star, Volume 2, Number 17, 29 April 1848

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California Digital Newspaper Collection
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California Digital Newspaper Collection > Daily Alta California > 25 October 1854

Daily Alta California, Volume 5, Number 296, 25 October 1854

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Patient Guide

The more patients know about their condition and its treatment options, the better prepared they are when it comes to making a decision and pursuing a particular therapy. In this section, we offer information and a variety of resources to help you navigate your internet search for additional information regarding procedures and health-related conditions. Here you will also find resources for support groups that may be of interest to you. Please keep in mind that Cedars-Sinai does not have a direct relationship with any of these resources listed and we have not reviewed or approved the content they may share.

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Recipe: GFDF Chocolate Peanut Butter Pudding
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Jan 12 2012

Recipe: GFDF Chocolate Peanut Butter Pudding

The only kind of homemade pudding I have ever made wasn’t truly “homemade”.  It involved opening a box of Jell-O pudding powder and cooking it in a pan with milk.  It wasn’t the instant version, but it wasn’t homemade either.  When Hannah was sick with the stomach flu twice in December, we needed a way to get some medicine into her and we were avoiding dairy at the time.  A good friend of mine was nice enough to share her recipe for this gluten-free, dairy-free pudding that uses silken tofu as the base.  Here are some of the ingredients the recipe called for.

This recipe really couldn’t be any easier.  It took me less than 15 minutes to put this all together.

Chocolate Peanut Butter Pudding

Blend in food processor:
One 12.3 oz. box extra-firm SILKEN tofu (the recipe called for extra-firm, but I just used 12.3 oz of “silken tofu”)
2 and 1/2 T. water
1/2 c. plus 1 and 1/2 T. unbleached sugar or Sucanat (I used pure granulated, what I had on-hand)
1/2 c. plus 1 and 1/2 T. unsweetened Dutch cocoa (I used Trader Joe’s Cocoa Powder)
1 and 1/4 tsp. vanilla
1/8 tsp. salt

When smooth, add:
scant 1/2 c. natural peanut butter (smooth or crunchy) and blend some more.  (I used Trader Joe’s creamy peanut butter with sea salt.)

Pour into dishes and serve.  Makes roughly 4 – 6 servings.

Hannah came up with the wonderful idea of adding a couple of fresh raspberries on top, so we put our pudding in a pretty glass and chowed down!

This pudding was out of this world!  I would absolutely make this again and I have a great idea for the next batch – instead of adding the 2 TBSP of water, I was thinking about adding Chambord (raspberry liquor).  Of course that would make it an adult dessert and not okay for those under 21 to enjoy.

***The original recipe is courtesy of Bryanna Clark Grogan (my friend got the recipe from her years ago).

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

  1. Anne Steib says:

    Yum, those look and sound delicious! I think I am going to try this. I have not seen the peanut butter with sea salt, I am going to have to go to Trader Joe’s later today and look for it!

    By the way, i also think we have the same wine glasses 😉

  2. Kim says:

    This is right up your dairy-free alley! :) Hope you like it!

    We only have 2 of these left! I have broken many of them over the years – we got them when we got married.

  3. Anne Steib says:

    Yes, my husband keeps breaking them too. We are down to 4!

  4. Anne Steib says:

    I went to Trader Joe’s the other night and picked up some of this peanut butter, but then when I got home, and after spreading it on bread, I noticed the label said it may contain traces of wheat. I was so bummed, so I gave the bread to my husband. I will usually eat things even when they said they are made on the same lines, and are careful about cleaning, etc…. but when it says may contain traces, I usually won’t test it.

    Has it been fine for you?

    That is really disappointing, because I have never seen this on any other containers of peanut butter from Trader Joe’s. This must be made by a different manufacturer. But since they usually are good at labeling labeling items that they are made on the same lines, but they are careful about cleaning, and this one clearly doesn’t, it makes me weary.

  1. Weekly Menu Plan–January 16, 2012 « Gluten-free is Life says:

    […] GFDF chocolate peanut butter pudding […]

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Home / News /

Animal Farm Foundation Visits ARLB

Thursday, February 23, 2012 11:04 AM

The Animal Farm Foundation visited the Animal Rescue League of Boston on Wednesday, February, 22nd to present their lecture and discussion on Turbo Charging "Pit Bull" Dog Adoptions.
The Animal Farm Foundation is dedicated to securing equal treatment and opportunity for "pit bull" dogs. Whether the dog is called a "pit bull" because of a documented pedigree, or merely on the basis of physical appearance, they recognize that these dogs should be treated as individuals, and this is an integral step toward a compassionate future for all dogs.

To learn more about this presentation click here.


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Wednesday, August 30, 2006

AATA bus basics

AATA provides bus service for Ann Arbor and the surrounding area. Buses only stop at designated bus stops and the scheduling is infrequent enough that it is worth checking times before heading out to the bus stop. Route maps can be found here.
It costs $1/ride (students <18 and seniors: $0.50). M-card and go!pass holders ride for free. Monthly passes and tokens are available in a number of fare levels. Drivers don’t give change. Transfers are free.
Other services include bike racks on buses, low-floor vehicles for disabled access, NightRide discount taxi rides after hours of operation, and A-Ride door-to-door service for ADA riders.

Contributed by: SCott TenBrink

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*Secs. 42-83 to 42-184, inclusive, cited. 201 C. 89.

      Cited. 36 CS 506.

Chapter 731 Secs. 42-1 to 42-76The Sales Act (Repealed)
Chapter 732 Secs. 42-77 to 42-82Sales of Personal Property on Condition (Repealed)
Chapter 733 Secs. 42-83 to 42-100aRetail Installment Sales Financing (See Chapter 669, Part XI)
Chapter 733a Secs. 42-100b to 42-100cRetail Credit Transaction Statement Errors
Chapter 734 Secs. 42-101 to 42-103Bulk Sales (Repealed)
Chapter 734a Secs. 42-103a to 42-103vRegulation of Apartment Listing Services
Chapter 734b Secs. 42-103w to 42-103dddTime Shares
Chapter 735 Secs. 42-104 to 42-110Fair Trade Act (Repealed)
Chapter 735a Secs. 42-110a to 42-110qUnfair Trade Practices
Chapter 735b Secs. 42-110r to 42-110zRepair of Consumer Goods
Chapter 735c Secs. 42-110aa to 42-110llRefund, Exchange and Discount Policies and Practices
Chapter 736 Secs. 42-111 to 42-115uUnfair Sales Practices
Chapter 737 Secs. 42-116 to 42-116jUnfair Photographic Sales Practices
Chapter 737a Secs. 42-116k to 42-116oArtist-Art Dealer Consignments
Chapter 737b Secs. 42-116p to 42-116rDies, Molds and Forms
Chapter 737c Secs. 42-116s to 42-116zArt Preservation and Artists' Rights
Chapter 737d Sec. 42-116aaPerforming and Recording Group Rights
Chapter 738 Secs. 42-117 to 42-125Assignment of Choses in Action (Repealed)
Chapter 738a Secs. 42-125a to 42-125zForeign Discriminatory Boycotts
Chapter 738b Secs. 42-125aa to 42-125ccConsumer Layaway Plans
Chapter 739 Secs. 42-126 to 42-133mmTrading Stamps, Mail Orders, Franchises, Credit Programs and Subscriptions
Chapter 740 Secs. 42-134 to 42-143Home Solicitation Sales Act
Chapter 741 Secs. 42-144 to 42-150tContingent Transactions
Chapter 741c Secs. 42-150u to 42-150zLiquidated Damages Provisions in Consumer Contracts
Chapter 741d Secs. 42-150aa to 42-150bbAttorney's Fee Clauses
Chapter 742 Secs. 42-151 to 42-158Consumer Contracts
Chapter 742a Secs. 42-158a to 42-158hNoncommercial Motor Vehicle Lease Agreements (Repealed)
Chapter 742b Secs. 42-158i to 42-158zCommercial Construction Contracts
Chapter 742c Sec. 42-158aaRefuse Removal or Disposal Contracts
Chapter 743 Secs. 42-159 to 42-169Self-Service Storage Facilities
Chapter 743a Secs. 42-170 to 42-178Bulk Transfers by Restaurants and Other Food-Dispensing Establishments (Repealed)
Chapter 743b Secs. 42-179 to 42-199New Automobile Warranties
Chapter 743c Secs. 42-200 to 42-209Funeral Service Contracts
Chapter 743d Secs. 42-210 to 42-214Gray Market Merchandise
Chapter 743e Secs. 42-215 to 42-219Rainchecks
Chapter 743f Secs. 42-220 to 42-226aUsed Automobile Warranties
Chapter 743g Secs. 42-227 to 42-229Automobile Manufacturers' Warranty Adjustment Programs
Chapter 743h Secs. 42-230 to 42-239Profiteering
Chapter 743i Secs. 42-240 to 42-259Consumer Rent-To-Own Agreements
Chapter 743j Secs. 42-260 to 42-269Extended Warranties
Chapter 743k Secs. 42-270 to 42-279Long-Term Leasing of Motor Vehicles
Chapter 743l Secs. 42-280 to 42-283Diet Programs
Chapter 743m Secs. 42-284 to 42-294Telemarketing
Chapter 743n Secs. 42-295 to 42-309Sweepstakes
Chapter 743o Secs. 42-310 to 42-319Buying Clubs
Chapter 743p Secs. 42-320 to 42-329Dating Services
Chapter 743q Secs. 42-330 to 42-344Assistive Technology Devices
Chapter 743r Secs. 42-345 to 42-354Farm, Forestry, Yard and Garden Equipment Dealers and Suppliers
Chapter 743s Secs. 42-355 to 42-359New Emergency Vehicle Warranties
Chapter 743t Secs. 42-360 to 42-369Dry Cleaning
Chapter 743u Secs. 42-370 to 42-389Miscellaneous Consumer Cards
Chapter 743aa Secs. 42-390 to 42-449Consumer Leases
Chapter 743bb Secs. 42-450 to 42-459Rental of Trucks for the Transportation of Personal Property
Chapter 743cc Secs. 42-460 to 42-469Gift Certificates
Chapter 743dd Secs. 42-470 to 42-479Protection of Social Security Numbers and Personal Information
Chapter 743ee Sec. 42-480Income Tax Refund Anticipation Loans
Chapter 743ff Secs. 42-481 to 42-489Sales Representatives' Commissions
Chapter 743gg Secs. 42-490 to 42-499Contracts Between Health Care Providers and Contracting Entities
Chapter 743hh Secs. 42-500 to 42-510Commercial Leases: General Provisions
Chapter 743ii Sec. 42-511Motor Fuel Industry Market Concentration

(Return to List of Titles)


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Today’s Show Friday 10/15

Today on The Christopher Gabriel Program:

It’s the Friday Fargo Farrago! We’ve got a GREAT band for Retro Music Friday; A New Gabriel’s Angel’s is Announced; The College Football Preview; our Weekly Picks from our Panel of NFL “Experts”; Rob Kupec with Class of the Week; Jeanne Wolf lets us know what movies are worth seeing; and Joan Steffend joins us to talk about this weekendâ€™s Woman’s Showcase! All this plus the Top 5 at Noon!

Along with the usual players â€“ Top 5 @ Noon, The One Minute of Your Life Youâ€™ll Never Get Back and This Day in History â€“ weâ€™re all set for Fridayâ€™s program, Live from Fargo.

Join Christopher this morning from 11 to 2 on AM 970 WDAY. And if youâ€™d like to join the discussion, hereâ€™s how you do it:

Studio Lines:
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Board Confidentiality – What Happens in the Board Room Stays in the Board Room

A cornerstone of corporate law is that a member of a  board of directors owes fiduciary duties to the corporation he or she serves. One of these fiduciary duties is the duty of loyalty.

The duty of loyalty requires board members to act in the interest of the corporation and not in the directors’ own interest or in the interest of another person  or organization.  In exercising their duty of loyalty, directors must act in a manner they believe is in the best interests of the nonprofit corporation without taking their personal interests into account.  Directors should not use their corporate position to make a personal profit or gain or for other personal advantage.

Another important component of the duty of loyalty is a duty of confidentiality. The duty of confidentiality is essentially a duty not to speak about board matters to non-board members or share board materials without non-board members unless authorized to do so.

Similarly, the presence of staff and other guests at board meetings can chill Board member communications.  Open dialogue is crucial to board deliberations. If Board members do not feel that their conversations are private or that the confidentiality of their discussions will be respected, they may feel pressure to avoid certain topic areas or to hedge their comments in a way that doesn’t serve the organization’s best interests.

To avoid breaches  of the duty of confidentiality, Boards should consider adopting a confidentiality policy and having new directors and officers sign a commitment that they understand and will follow the policy. This by no means ensures compliance, but it can help to emphasize the importance of maintaining the confidentiality of board deliberations and ensures all directors and officers are aware of their duty to protect confidential Board information.

Ellis Carter is a nonprofit lawyer licensed to practice in Washington and Arizona. Ellis advises tax-exempt clients on federal tax matters nationwide.

2 Responses to Board Confidentiality – What Happens in the Board Room Stays in the Board Room

  1. You are good bloger.Your writing queality is very nice,and i got so much to learn from your blog. It was excellent and very informative. I have read a few of the articles on your website now, It’s really a great and useful piece of info.

  2. As a director in a membership nonprofit where the members may execrcize legal control over the membership of the Board and what it decides through theit voting power, I don’t see a place for confidentiality as to any part of the nonprofit’s business except for what is imposed by relevant state laws, federal statutes and the articles and bylaws of the particular nonprofit. Of course confidentiality is imposed on staff evaluations, and on Social Security ## and a host of other items, but the bylaws require all meetings of this corporation to be open other than for exceptional purposes which require a reason for holding a closed/executive session. Ultimately the
    membership has a formal right to openness

Leave a reply


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Report A Crime
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For Your Safety
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Print this PageSite Feedback

Communications Division serves as a support entity for the entire Charlotte Mecklenburg Police Department and many surrounding agencies. The communications division is the Public Safety Answering Point (PSAP) for the City of Charlotte, the City of Huntersville, the City of Davidson, Charlotte Douglas International Airport Operations and the surrounding unincorporated county areas. As the PSAP, the communications division has the responsibility to staff and answer, on a 24-hour basis, the telephones upon which calls for service are received. This includes 911 emergency calls (police, fire, and MEDIC).

The communications division handles only police related calls for the City. When a 911 call for the Charlotte City Fire Department is received, the caller is connected with the Fire Department. If the 911 caller needs an ambulance, the call is then connected to MEDIC.

Captain Bill Boger is the Commanding Officer of Communications Division.

601 E. Trade Street - 3rd Floor Charlotte, NC 28202

office - 704-353-1060 | fax - 704-336-6681

Our Vision Statement:
We are the lifeline for citizens needing emergency services.

Our Mission Statement:
The Communications Division is committed to the delivery of effective police services by utilizing teamwork, training and technology, while remaining sensitive to the needs of the community as well as the Department.

Communication links

Employment Opportunities (City)911 Education/Community InvolvementRealtime Accident link
311/Report Non-Emergencies OnlineReasons to Call 911 & How it Works
The Age of TechnologyCharlotte's Back-up PSAP

Anyone interested in becoming a Telecommunicator or DCI Technician with the CMPD Communications Division is required to meet the following minimum standards:
• Must be 18 years of age
• High School Graduate or GED (some college preferred)
• US Citizen or submit approved legal documents
• Able to work days, nights, weekends and varying hours and holidays
• Pass a drug test, hearing test, psychological skills test, and typing test
• Background checks will be performed for work history, credit history, criminal history, and drivers history
• A polygraph exam as well as an oral interview will be conducted

Charlotte’s PSAP is broken into a few different sections, that all require training. Employees are initially trained on 911. New employees undergo on the job training with a APCO certified trainer for six to eight weeks. Once the employee is released in 911, they will spend at least a month honing their skills before they begin the next phase of training.
For employees that are going into dispatch training, they will attend training at the training academy. Dispatch training consists of 3-4 weeks of classroom training followed by about 12 weeks of on the job training.
For employees that are going to be DCI (Division of Criminal Information) operators, they begin their 3-4 month on the job training. They also have to complete additional training offered by the state to be certified to run criminal histories and other functions


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Sunday, July 30, 2006

Where I'm teaching this fall.

Yep, I'm teaching cooking classes again this fall. I'm going to be at a couple of different places, so here is the list of places and Classes:

The Bronze Frog
call 692-4707 to register

These are all demonstration style cooking classes...kinda like you see Emeril and Rachael Ray doing on FOODTV.

Did Someone Say Party? Call some friends, throw some deck chairs around, grab the CD player and get the outdoor parties going before the snow starts flying!! Let’s whip up some Sun Dried Tomato Hummus, Baja Pickled Shrimp, Cajun Party Mix, Buffaloed Meatballs, Crab & Artichoke Dip and some Tandoori Style Ribs. All wonderful foods to serve outside on your deck or porch with paper plates so after party clean-up is a breeze!
August 29

Chicken Around the World 1. Looking for some new recipes for using boneless, skinless chicken breasts? Stuck in a rut cooking them the same way? Tonight Kevin is going to throw some ethnic flair at one of America’s most cooked item. Poulet Champignon (Chicken with Mushrooms – Classic French), Pollo Ala Jerez (Chicken with Ham & Sherry – Spain), Chicken Breast New Hampshire (NE United States), Pollo Sicily (a version of chicken Parmesan) and Paprika Chicken (Germany) September 12

Chicken Around the World 2 If Chicken Around the World 1 wasn’t enough, Kevin is going to cover several more regions of the world in this class. These recipes are from the more tropical regions of the world: Join him for Moroccan Chicken with Peppers, Thai Barbequed Chicken, Chicken with Green Chiles (Mexico), Lemon-Rosemary Chicken (Greece) and “Chick”adillo (a chicken version of the Caribbean Picadillo). September 26

Ocktoberfest Chef Kevin loves to cook (and eat!) German food as this is his heritage. Grab your lederhosen or dirndl and join Kevin for some of his favorite German foods. Beer Braised Roulden, Pork Schnitzel ala Wilhelm, Sour Cream Spaetzle, Schwabisch Bread Pudding and of course, no German menu would be complete without Bratwurst with Apple Braised Sauerkraut. October 2

An Autumn Dinner Party. I have done this class at several different places and have catered it to a private party. It is one of my all time favorite dinner party themes. Please join me for: Romaine and Apple Salad with Blue Cheese\ Port Wine Vinaigrette, Buttermilk-Chive Mashed Potatoes, Autumn Squashes with Dried Cranberries & Pecans, Beef Tenderloin with Wild Mushrooms & Zinfandel Sauce and Pumpkin Bread Pudding for dessert. October 30

Shrimply Delicious. Almost everyone’s favorite crustacean!! There are so many way to cook these gems from the sea and we are going to feast on some tonight. “Smokin’” Shrimp Cocktail with Bloody Mary Cocktail Sauce, Shrimp Scampi with Scallions and Tomatoes, Tybee Island Fried Shrimp, Sweet & Sour Stir Fried Shrimp with Snow Peas & Cashews, and Shrimp Duvernois. November 14

From The Field

From The Field is a new cooking SCHOOL in Morton, IL, in the Field Shopping Center. They offer demonstration type as well as hands on classes. You can register for classes at 263-6020. I will be doing all hands on classes this time around so you get to cook with me :) Here is my schedule for them:

September 27 - Eggs: Several different methods of cooking eggs with be explored in this class. Traditional French Rolled Omelet (with various fillings), Spanish Frittata, Poached Eggs Forestiere (a twist on Eggs Benedict), Eggs Baked in Puff Pastry Shells with Creamed Ham and a Bacon, Spinach and Swiss Cheese Quiche.

October 26 - Seafood Cookery: Several different methods of cooking seafood with be explored in this class. Perfect Shrimp Cocktail, Pan Roasted Salmon with Mushrooms and Pinot Noir, Pan Fried Trout, Saute of Sea Scallops with Spinach & Prosciutto and Shallow Poach of Sole Bercy.

November 29- Chicken Cookery: Several different methods of cooking seafood with be explored in this class. Saute of Chicken Breast Champignon, Braised Chicken with Ham & Sherry, Chicken & Vegetable Stir Fry, Fried Chicken Tenders and Whole Roasted Chicken.

There is also an upcoming event that is currently in the planning stages that I am giving a hand for which to raise funds.

Of course, there is the "I never quite know when" schedule of when I will be cooking at Panache. You can always be alerted to when by e-mailing me your name to be put on the "when & where is Kevin cooking" e-mail alert list at

See you from the kitchen....

Tuesday, July 25, 2006

I've never been a huge "let's go to Donnelly's" person. I don't know why. I love their food.

I recently popped in and had the Waterford Chicken Sandwich, which is one of my favorite sandwiches in Peoria. Ranks right up there with a Gebby Burger and the New Yorker from Fedora's. A nice size chicken breast that is basted or marinated in Teriyaki sauce, topped with sauteed mushrooms, bacon and cheese. It is served with a side of Chipotle mayo. Kind of a strange combo so I dip the fries in the mayo with a kick. Two Sam Adams later, I'm out the door for about $15 plus tip. YUM!

My only "complaint" about Donnelly's is I really miss Ryan Donnelly behind the bar. If you went in there 5 times a day or you were holding up the joint, Ryan was always outgoingly friendly to all those who came in....and I don't think it was an "act" for business. The barkeeps now are friendly, but Ryan they are not. But hey, if THAT is the Worst thing, well, it's pretty flippin' petty on my part.

See you around the table.....

Believe it or not, I've never been here. Between Sushi Popo being somewhat close to work and having a friend who is fairly gifted at rolling the maki version (even though I'm no slouch), why drive across town?

So, off my DA & I go. Quaint little place in Westlake Shopping center. I order the spicy tuna rolls, the eel rolls and a squid sashimi. Oh, and a beer.

In short time, the food was upon us. The spicy tuna roll definitely had some kick to it and didn't need any wasabi to make me take note. The eel was kinda lost with the other ingredients rolled with it and the sauce that came with it. But the flavors all worked well together. The squid kinda caught me off guard...there was just one piece of it. Not much to squid. It isn't the most flavorful thing in the first place, it was stuffed with rice (more non descript flavor) and chewy. Well, I expected that. A dash of soy and a hint of wasabi later, I'm happy.

With the 22 ounce beer, I spent about $22. If you have a group that wants sushi\sashimi, but some are squeamish, Sushigawa offers quite a few "cooked seafood" varieties of sushi rolls. However, their cooked food menu is not nearly as expansive as Sushi Popo.

There were several more things I wanted to try, so I'm definitely not going to wait (how many flippin' years have they been open?) to go back.

See you around the table....

T n' T Sports Bar

On my travels across the mighty Illinois River to visit my parents, I stopped in at this place for a quick bite to eat. Ages ago, it existed for Ages as Weinsteins Tavern.

Typical neighborhood bar. Fairly clean, not too smoky. I ordered a beer and the Dynamite burger with pepperjack cheese and bacon. It came with fries and slaw. The place was jumping for a weekday lunch, but heck, maybe that's their normal business, dunno, don't hang out in EP too much anymore.

My burger was well seasoned, but a little dry. There was a good amount of cheese and bacon. A little ketchup helped (as did the beer). Fries were seasoned with seasoned salt which is a nice, and slightly different, touch that I liked. The slaw was run of the mill "free side" slaw.

The menu was your usual bar apps, sandwiches and a few dinner looking items. If you can eat a pound of their hottest wings, you can get your name on a plaque in the joint. 'Nother time. I've put down the hottest thing Buffalo Wild Wings makes (albeit I was sweating worse than if I were in a wool suit hitchhiking across the Sahara and my eyes were watering so much they had to get the "Wet Floor" sign out, but the waitress now "has respect" for me. Oh, woopee), so, I'm not overly concerned. (Can't be worse than this fresh pepper paste one of my friend's mother makes. For the love of God!!)

Anyway, if I'm back in my parent's "hood" anytime soon and mom isn't feeding me or sending home a week's worth of leftover with me, I'll probably go back. However, with Schooners and Crusen's down the road, I'm not making a special trip.

See you around the table.....

Sunday, July 23, 2006

Recently ate at thanhLIHN, the little Vietnamese restaurant on Main Street (1223 W. Main), next door to the Asian grocery store down a half block from One World.

The decor is pretty plain: some pictures hanging around, tile floor, a few booths and some tables, thusly not a feast for the eyes, but I'm not a reviewer for "Cool Restaurant Decor" Magazine.

We started off with No.5, springs rolls with shrimp, pork and veggies. It was four rolls of pretty good size with two nice sized shrimp in each one, some very thinly sliced BBQ pork and an assortment of julienned veggies. It came with a dipping sauce that strongly resembled Hoisin Sauce garnished with chopped peanuts and carrots.

For entrees, I had the No. 55. (Lord knows I can't pronounce it or my computer able to add all the special punctuation marks.) It is Egg noodle soup with shrimp, crabmeat, fried fish cake and BBQ pork. A very large bowl came out with a good amount of each aforementioned ingredient floating around in a very tasty broth with a healthy portion of thin, yellow noodles all tightly wound in the bottom and some lightly cooked veggies. It was served with a side of bean sprouts, sliced, fresh jalapenos and basil leaves. I took one bunch of the basil leaves and all the peppers and put them in the hot liquid. After a few minutes, I could taste the basil and the heat of the peppers. I shouldn't have been surprised that the crab meat was of the artificial variety and that the last of the fried fish cakes absorbed a lot of liquid and was fairly soggy. Guess I should eat faster so that doesn't happen? A very tasty, filling dish for $6.95.

My DA had the No. 32, which was the Spicy Stir Fried Chicken with Lemongrass. So there is no confusion if you go and order this, this stir fry had no, to very few, veggies; strictly chicken in a flavorful sauce served over rice. I wouldn't have said it was spicy, but then again, I'm a heat freak. I still didn't get a good "burn". Tasty nonetheless.

The waitress\hostess was always smiling, checked on us just enough to feel her presence, but never intrusive and brought us refills on our beverages.

We took part of our dinners home and I thought I was hungry. I had a soft drink and our bill was right around $20 before tip. This is about the third time I have been here in the last 18 months and I can't say I've ever had a meal there that was mediocre or below.

See you around the table.....

Red Wine

Here is a heads up. If you have gone to Friar Tucks or UFS of late, you've probably seen this stacked to the rafters: 2004 Panarroz from the Jumilla region of Spain.

I've been drinking a lot of this and thought I would "go public" with this great find. I know, I kinda thought "$ good could it be?" (It was $7.99 at UFS, I didn't notice at Friar Tuck because I already have a stash and I was looking for something else.)

Let me tell ya. This would be a pretty darn good wine if you paid $20 for it. Hell, I've paid far more for that for wine that fail in comparison to this little $8 wonder. It is a deep dark purple-ish colored wine with explosive black raspberry, black cherry, chocolate and a hint of licorice in a medium to heavy bodied wine. The amazing thing about this wine is it sees NO OAK! That's right, it is stainless steel tank fermented....kinda like the Beaujolais Nouveau that comes out every November. But this wine kicks the shit out of B.N. So, those of you hating red wine because it is bitter, makes your mouth pucker, too dry, well, try this has very little of those things. This is a blend of the same grapes used in the Rhone region of France (Mouvedre, Syrah & Grenache) which was made more popular by the Australians (of course the Aussies call Syrah shiraz). The Spanish are using THEIR native names for the grapes, Monstarell (Mouvedre), Granacha (Grenache) & Syrah (Shiraz for you Aussie pronouncing peeps) just to confuse you more.

Ok, it might not be a summer wine (unless you are sitting out on your porch tonight as the mercury is to drop into the high 50s), but it would be hard not to deny it a place next to the BBQ ribs or grilled chops\steaks on your picnic table. Even though this is supposed to be served at about 65 degrees, a quick chill (about 10-15 minutes) in the 'fridge will make it a bit more refreshing on a warmer day without affection it's goodness.

Clinking & Drinking around the table....

Thursday, July 20, 2006

And You Wonder Why...

I stumbled across this blog. You wonder why I and probably a lot of other people get out of the restaurant business. Here is a pretty good reason:
Springs 1

It makes me wonder what this woman does for a living except for putting a stopwatch on waitpeople and complaining about everything. There isn't any way she could POSSIBLY enjoy her dinner.

Sunday, July 16, 2006

I'm Smoking...

No, no, no. I'm not smoking as in cigarettes (maybe an occasional cigar). Nor am I smoking a nice pork butt. And my house isn't on fire. I'm starting to become smoking mad. What am I mad about? Something I just recently posted: the proposed smoking ban in Peoria.

As you have read, or if you know me, I don't smoke. But, I think it is WRONG to tell a business owner, who has put their blood, sweat, tears, time, effort and probably a friggin' busload of money into his\her business what they can and can not offer within their establishment as long as it is legal and isn't in violation of any code. Smoking is still legal whether some people like it or not. Restaurants and bars, contrary to belief, are NOT public places: they are privately owned (well, something like Chili's may be publicly traded) establishments that are open for business. If you don't like what they offer, then take your business elsewhere. Being able to smoke in their establishment is what they offer. I think the majority of people who are for this ban are a group of people who think it's their God given right to be able to force their will on private enterprise at the business owners expense. I don't think so. Why should a restaurant or bar owner be subjected to risking his clientele and business just because you, who might not even go to his\her establishment, want it to be smoke free on some odd chance you may frequent it?

Ah, that's the next argument: If the whole city is smoke free.... and the one I personally love: Studies have proven that there is no loss of income in cities that have instituted the ban. Really? What if Peoria Heights, Bartonville, Dunlap, West Peoria, East Peoria, Pekin, Washington still allow smoking? These places aren't that far of a drive. It's one thing to say "no lost revenue" in Los Angeles, where it might take you two hours drive to find a smoking establishment. It's a bit different in Peoria because from where I live, if I smoked, I'm 2 miles or 5 minutes from having a cig in one hand, a Sam Adams in another, and Peoria just lost some my drinking money. It is a very well known fact that smokers spend more money at a bar than non-smokers. I'm sure places like the penguin Tap and The Silver Dollar in the Heights and Norwood Tap in West Peoria\Norwood are just drooling at the extra cash that will be flowing into their coffers if Peoria institutes a ban. Now before you think I'm full of shit about that, I've heard conversations from smokers that support those statements that if Peoria goes smokeless, that is where they are headed. If the whole Peoria County institutes a ban, Tazewell County is just a pop across the pond. Smokers want to smoke especially if they drink and they will find a place that will let them.

The next argument is people working in a smoke filled environment. Oh, please; only someone ignorant of the restaurant & bar business would say that. I would like to see one statistic that would prove that there is an industry that has more smokers than the restaurant\bar business. The people who are crying for the employees of these "smoking allowed" places are crying for people who probably smoke (drink and a few other things) more than anyone!! They are trying to protect people who don't give a shit about trying to protect themselves! And if employees don't want to work in that environment, no one is forcing them to work there. The list
of places to work in Peoria ranges from fast food to fine dining.

I've asked the question on other bloggers website on question that has NEVER been answered. I would like one good reason, and "because I can go there if I want to" (or the like) doesn't count to why some place like the Red Barn should be no smoking. There are about 4 things to do there: drink, smoke, BS, play video games and occasionally catch a local band. That is what this place is for, it attracts that type of clientele who support it and that environment is what makes that business owner successful. As I've asked before: What good does it do to\for whom to ban smoking there? Are you going to drag your kids here for the Butch's pizza, chips and beef jerky (which is about the extent of their food offerings)? Do you think your kids want to sit in a tiny little bar? Even if they did ban smoking there, the joint is so permeated with the stuff, you'd probably smell like a Marlboro years after, anyway. If I was the owner of this place, Peoria went smoke free and I started losing money, I'd find the best lawyer I could afford.

Personally, I would be happy if all places where smoke free. But what if every group started hammering the restaurant & bar business? What if area vegetarians\vegans prove to the city council that red meat, especially beef, is bad for you? I mean it's documented fact. And if not that, undercooked beef is notorious for E-coli. Let's ban beef in Peoria because it's bad for you. (As much as I love my family, friends, and house, I'd move.) Maybe all artificial sweeteners should be removed from these establishments because it is documented fact that these items cause cancer.

I used to think there should be a compromise that if you were deemed a restaurant, you should be smoke free. I'm stepping back from that stance and every business owner should do as they please.

I hope the city council tells these Smoke Free Peoria supporters to move to Bloomington.

Friday, July 14, 2006

Chef Kevin's Culinary Hotline

As suggested by Eyebrows McGee, I need to start an Ask The Chef Section. So, I've created a new blog page called: Chef Kevin's Culinary Hotline

I know as soon as I allow just anyone to post on the blogsite itself, I will be inundated with all sorts of crap. Thusly, if you have a question, send it to I'll post your question and the answer on the above blogsite.

Please allow me about 24 hours. I'm not always at the computer.

Answering your questions around the WWW....

In a rut

Yeah, I haven't posted a review in a while. I've had people come up and ask me "When are you going to post some more reviews?".

The biggest reason is there has been a lot of free food at work of late. Free, already cooked, ready to eat food. Why go out and spend $ when you can get free food? And for some reason, I've been cooking at home a lot.

I have eaten at several places I've already posted on: 2 Chez, Copperworks, Schooners, Po Boys to name a few.

I did have breakfast at the Hotel Pere Marquette at their breakfast buffett. My mother always said if you couldn't say anything nice.....

So, I will make every attempt to try something new this weekend and report on my findings.

See you around the table.....

Sunday, July 02, 2006

Local Restaurant Issues

Two local restaurant issues have popped up of late. To read about them more fully, check out the godfather of Peoria bloggers, Billy Dennis's, posts:

Billy Dennis's Illegal Grilling In Peoria

Billy Dennis's Anti Smokers Blowing Smoke

The first issue is that the Peoria County Health Department (PCHD) has issued all food service license holders a cease and desist order on grilling food outdoors. "Please note, the current food ordinance does not address outdoor grilling, and therefore, this department is requiring facilities that grill outdoors to cease conducting such activities after July 16, 2006.”
Apparently, there are some food service establishments grilling food outside and bringing it indoors. I can see where the health department would get their little sanitation wipes all knotted up on this one. I can see where a lot of health code violations could occur not to mention that I don't believe that the permit hanging on your kitchen wall covers cooking outside. Your parking lot, etc. is not inspected (except the PCHD is supposed to check the dumpsters) as a acceptable place to cook food. The trouble is it has been going on for years. Many years. Why all of a sudden? Someone complained, someone got sick, some yahoo did something stupid in front of a health inspector. Who knows. And now it's ruined it for everyone. It's the equivalent of one kid breaking a lamp and all the kids have to weed the garden until someone confesses or squeals (Hmm..wonder where I got this analogy??) My take is that if all sanitary guidelines are being followed, the food is covered to and from the outdoor grill, etc., I don't see the problem. But I do see problems. I can see the cook touching a dirty door with a bare hand and then putting your chicken breast on the grill that is sitting 2 feet from the dumpster and walking away leaving the grill uncovered. The grill is a 1972 Weber with rust crusted grates that haven't been cleaned off and enough leftover burned on cheese to make Wisconsin jealous (before you say I'm making this up, I've seen it). This isn't the case everywhere, but I'd bet one shiny nickel this is what brought it on. I doubt there are a lot of $3000 grilling units like you see at Lowe's being used with handwashing facilities. One can apply for a temporary outdoor events permit and the PCHD will come out, inspect and issue the permit. One may argue that this is pretty stupid but it isn't any less wacko than not allowing people to eat outside if you have a liquor license...unless you PAY EXTRA for that "add on" to your liquor license.

This is also a catch 22. As I said, I believe outdoor grilling is in violation of PCHD "law", yet it has gone on for years. I don't think I know anyone who doesn't like food cooked on a grill. Actually, I think it may be considered un-American. And no one would complain about getting a burger, shrimp, etc. grilled over some nice Kingsford or hickory chips...until they got sick. Then, of course, the health department isn't doing their job. So now, they are putting an end to uninspected cooking equipment and procedures and people are complaining (read the comments on Mr. Dennis's blog)that PCHD is overstepping its bounds. Really? Ensuring public safety\health is overstepping its bounds? Don't call them when you get sick from eating out.

I don't have much of a problem with the PCHD. I've always worked with the inspectors and have been polite and respectful. I hope the feeling is mutual and I would like to think it is. I don't fight and argue with them. They know me by name and reputation. I do my best to follow the regs as well as I can remember (all of) them. I've received two 100 (perfect) scores from PCHD. Countless 95-98. Personally, I think the two 98s were bullshit and I should have got 100s, especially the one where I was written up for a dusty knife rack. Puh-LESE, if EVERY establishment would be written up for every little thing like that, more temporary closures would be happening. Whatever. The point is if you aren't sure of a regulation, pick up the phone. Just because there is no regulation for it doesn't mean it's OK or within the best interest of public health. When developers built Grand Prairie Mall do you think they said "Well, there isn't a reg regarding this, Yee-Haw, lets get to building" or do you think they called the city? I hope they called the city. I know I sound pro health department on this issue. Not really. I think it screws the little guy trying to make a buck and the lack of opportunity to give his customer something different. A call to say "Hey, send (I'm leaving her name out here, because I'm not sure she is the person responsible for things like this anymore)over here I got something I need to go over with her" and she may have come up with a workable solution.

On to the smoking issue. I don't smoke, never really have. Maybe a good cigar 2-3 times a year. But this is a stupid law. If you don't like strip clubs, you don't go to Big Als. If you don't like baseball, you don't go to Chiefs games, if you don't like fast food, you don't go to McDonalds. If you hate Chevrolets you aren't going to Jim McComb for a new car. So, if you don't like smoky restaurants or bars, don't go. Send your "message" to these heathen owners by not going. Yes, this is sarcasm. As I said on Mr. Dennis's blog: I know if I go to the Red Barn on Glen, I don't wear good clothes because I will have to burn them when I get home. It's a smoky joint, albeit not as bad as it used to be. What good does it do to\for whom to ban smoking there? Are you going to drag your kids here for the Butch's pizza, chips and beef jerky (which is about the extent of their food offerings)? Do you think your kids want to sit in a tiny little bar? If you do, I think you suffer from some sort of reality disorder or mental heath issue and need help. Personally, I think these anti smoking coalition people are a bunch of sniveling whiners who want to go to a place like Kellehers, feel their rights are violated, that their choices are limited that they "can't" eat there because of smoke and want to kick people like Pat Sullivan in the shins. Hey, anti smoking coalition people: Take all the money you are spending trying to get this law to fly, withdraw your 401's and IRA and start their own smoke free restaurant.

I think things should be left alone. If it is forced into changing, I hope and will express my opinion quite loudly is this: If you have 51% food sales, you are a restaurant and the smoking ban goes into effect unless you have 1. separate rooms, not a separate section. OR 2. A well ventilated bar area separate from the dining area. If your alcohol receipts outweigh your food receipts, you are a bar and you can do as you wish. You can apply for a variance on this that would be if you serve more alcohol volume-wise, but since a burger is more expensive than a beer, your food revenue is higher. If you prove you serve 10 beers but only 7 burgers (ie $27.50 in beer and $42.00 in burgers) you can get an exemption.

I'm tired of typing now and think I need a beer, a burger cooked outside on my rusty Weber and I'll inhale a few wood chip fumes while I'm at it.


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Care During Chemotherapy and Beyond

Late Effects of Chemotherapy Treatments in Childhood, Adolescent, and Young Adult Cancer Survivors

Late effects is a term used to describe a broad range of persistent adverse effects related to the disease process, its therapy, or both.  The onset may be unpredictable (months or years after completion of therapy).

It is estimated that while most childhood cancer survivors enjoy good health, at least 40% have significant disabilities that affect their quality of life.

Factors associated with the development of late effects

  • location and extent of primary disease
  • type and intensity of the initial treatment
  • age and physiological and developmental status of child at the time of diagnosis and treatment
  • genetic or familial predisposition that may interact with treatment-related  injuries

Categories of Late Effects

  • Physical: all systems of the body can be affected; secondary cancers
  • Emotional:  psychological, social adjustments, and academic difficulties
  • Economic:  financial and uninsurability concerns and employment issues

Note:  We strongly encourage you to talk with your health care professional about your specific medical condition and treatments. The information contained in this website is meant to be helpful and educational, but is not a substitute for medical advice. is designed to provide the latest information about chemotherapy to patients and their families, caregivers and friends. For information about the 4th Angel Mentoring Program visit


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Teen From North Suburbs Recounts Her Descent Into Heroin Addiction

Paula Nixon, from Glenview, talks with CBS 2's Dana Kozlov about her descent into heroin addiction. (CBS)

Paula Nixon, from Glenview, talks with CBS 2’s Dana Kozlov about her descent into heroin addiction. (CBS)

Dana Kozlov Dana Kozlov
Dana Kozlov is a general assignment reporter for CBS 2 Chicago. She...
Read More

(CBS) – Heroin: Health officials say it’s cheap and easy to get and, in some counties, it’s killing an alarming number of suburban teenagers and young adults.

Once hooked, young addicts say it’s almost impossible to get off the drug.

CBS 2’s Dana Kozlov talks to a teen about how the drug still threatens to ruin her life.

Glenview native Paula Nixon was going to college, but now her future hinges on one thing: staying clean.

She never thought she’d end up in jail. But then again, “I never thought I’d do heroin, either,” Paula says.

She was just a fresh-faced 16-year-old junior at Glenbrook South High School when she first tried heroin, after experimenting with alcohol and other drugs.

“I was hanging around people that did heroin, and the first time I snorted it, and after that, it was—”

She snaps her fingers. Her instant addiction and downward spiral had Paula shooting up before school and then stealing — and worse — to support her habit.

“Me and my boyfriend would combine money, and then we would go out West, get heroin, and come back,” she says. “Most of the time we wouldn’t even get to the highway before we were doing it because we couldn’t even wait.”

“West” means the West Side of Chicago, where Paula says most suburban users buy their heroin. But stealing is what ultimately landed her at Cook County’s Women’s Justice Program, where she’s getting treatment.

Health officials say Paula is just one of dozens of suburban high school kids using heroin.

Will County’s coroner calls it an epidemic. In that county alone, heroin deaths have almost doubled in the last two years.

Paula’s mother, P.J. Newberg, is speaking out — or at least trying — to organize heroin forums at north suburban schools and libraries.

“They don’t want to talk about it in the North Shore. They don’t want to admit there’s a problem,” she says.

But heroin has already killed four of her daughter’s friends, and she knows it could kill her own.

Paula admits if she cannot stay clean she could end up back in jail or dead.

She lives in Cook County, which does not track heroin deaths, something that frustrates her mom. But other counties do. It’s become such a problem in the western suburbs that the Robert Crown Health Center has started a heroin education program.

Paula Nixon is supposed to get out of jail in February.


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Group Tours

Reserve a private tour for your school, church, day care, business, birthday party or family gathering and go behind-the-scenes at Kauffman Stadium. This 60 minute tour includes:

Press Box

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Group tours are available for $120 and includes 20 total tour tickets Additional tickets are $6/each

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Fall Lawn Care

Many homeowners do their lawn renovation in spring, but in fact this work is better done in fall once summer's heat and drought have passed. In fall, cool air temperatures and warm soil are perfect for seed germination, whereas in spring the cool soil and chilly air are less favorable. In addition, lawn weeds, such as dandelions, grow less vigorously in fall than in spring, when they compete with grass seedlings.

Fall is also a good time to assess your lawn. Before you do anything, ask why your lawn is not doing well. Do you have grubs? Too much shade? Compacted soil? You should address the source of the problem and not continue just to reseed. If conditions are generally good but your grass is thinning and weedy with bare spots, it is probably time to renovate.

  • If you have areas where weeds or undesirable grasses are growing densely, apply glyphosate. This will kill grass as well as weeds, so do not use it where your grass is healthy. After applying, wait two to three weeks before preparing the soil and spreading seed.
  • Use a steel rake to loosen the soil several inches deep. The seed must have good contact with the soil for germination to occur.
  • Broadcast seed over the prepared soil. Be sure to use a variety of seed compatible with your existing lawn and its sun/shade conditions. Most people in the Chicago area have a bluegrass-blend lawn and should use either a high-quality bluegrass blend or a shade blend for overseeding. Seeds to avoid include bunch-type tall fescue (although fine fescues are desirable), zoysia, buffalo, rough blue, and annual rye.
  • Top-dress the seed with a very thin, 1/8-inch layer of straw, leaf mold, or peat moss to hold seed in place and help keep it moist.
  • Water very lightly but frequently until the seed germinates in 10 to 14 days. Usually, this means wetting down the seed once or twice a day. Do not let the seed dry out. After about two weeks, water deeply once a week to encourage strong rooting.
  • If you are seeding a new lawn, the procedure is similar. Either strip away all existing sod or use a broad-spectrum herbicide to kill all existing grass and weeds, and then rototill the dead material into the soil. As with renovation, if you have used an herbicide, wait two to three weeks before preparing the soil and applying seed.

Before adding seed, add compost to the soil and rototill it to a depth of 8 to 12 inches. Soil preparation is critical to the success of a new lawn, whether seed or sod. Optimally, a foot of good, loose soil is key to seed germination. Seeds simply won't germinate on compacted soil, and sod will decline over time if the soil is not prepared properly.

Prime seeding time is late August until mid-September. The grass requires enough time after germinating to mature and thicken up before cold weather sets in. This usually means that the grass has been mowed at least twice.

Overseeding does not need to be done routinely every year. It is better to concentrate on good cultural practices that will help maintain the health of your lawn. Core aeration, a mechanical process that pulls many pencil-size plugs of soil from an existing lawn, is one of the most important practices to keep a lawn healthy. It reduces soil compaction, increases soil porosity, brings organic matter up from below and limits the thatch layer. Overseeding is very effective after core aeration because you have already created pockets for the seeds.

Healthy lawns have less than ½ inch of thatch at the soil surface. Thatch is nothing more than dead grass that has not yet decomposed. Over time, the thatch layer breaks down, returning to the soil as organic matter, and is replaced by new thatch. This is a normal process. Dethatching a bluegrass lawn with a power rake is rarely necessary. It also can be damaging because it pulls up individual grass plants by the roots, destroying much of the lawn in the process. Core aeration is a much better way to deal with excessive thatch. Lawns should be aerated once a year except during hot, dry spells or when the soil is too wet. Early fall is an excellent time for this chore.

Cultural practices that can cause too much thatch include overfertilizing, which leads to excessive top growth, and watering too frequently or too lightly, which results in shallow roots. Infrequent mowing can also cause thatch to build up if very long clippings are left on the lawn.

Fall is also an important time to fertilize your lawn. The typical fertilization schedule includes treatments in early May, early September, and early November. However, if you fertilize only once or twice a year, concentrate on the fall applications, especially the late one, since it promotes root growth and prepares grass for an early green-up the next spring.

Weed control is another fall lawn task. When summer heat subsides in late August, weeds start to grow actively again, taking nutrients into their root systems. This makes them vulnerable to herbicides. As with most chemical controls, herbicides are best used selectively, by spot spraying individual weeds, rather than treating an entire lawn. Spring lawn weeds are often the result of what you left in the fall. Herbicides cannot be used on newly seeded lawns, however, until they have been mowed a couple of times and the individual grass blades have thickened.

A discouraging and all too common lawn problem in northern Illinois is the presence of annual white grubs. Although homeowners may see the damage at the end of summer, this is one problem that can be treated earlier in the season. Grubs, which are the larval stage of beetles, damage lawns by feeding on grass roots. The worst damage appears in mid-August when a grub-infested lawn develops brown patches and the sod can be easily lifted and peeled back. Fall treatment with an insecticide is not recommended unless there are as many as 10 to 12 grubs per square foot of lawn, the threshold at which lawn damage is measured.

Imidacloprid is an effective chemical treatment for grubs and should be applied in early July, about four weeks before grubs begin eating grass roots. If you notice damage late in the season, you might as well just repair the lawn and control the grubs next year.

Ironically, more damage can be caused by skunks, raccoons, or birds digging for grubs, even when grub populations are quite low. Animals sometimes come back out of habit and dig up lawns that no longer have grubs. If you have a healthy lawn, you'll be surprised at how it can bounce back. Press back the dug-up sod and water it well — it probably will come back just fine.