Archive: 2010 February


He pulled out his own weapon


He pulled out his own weapon and fired shots into the car, fatally striking one of the occupants, according to the witness. It was unclear if the person killed was the shooter.Former Bears RB Rashaan Salaam Dies at Age 42The Cook County Medical Examiner office identified the man killed as 18 year old Louis Rodriguez, of the 1300 block of North Oakley Blvd, in the city Wicker Park neighborhood.The officers on patrol pulled up in an unmarked squad car, witnesses said, and opened fire on the man on the street. He sustained non life threatening injuries and was taken to an area hospital, according to police.

fake oakley sunglasses H. San Juan Capistrano Mission. Occupation of the Port of San Diego de Alcal, 1769″. Bateman, Eunice BlackburnEunice Blackburn Bateman, 94, of Roanoke, Va., passed away on Thursday, December 1, 2016. A Memorial Service will be held at noon on Saturday, December 10, 2016, at Central Church of the Brethren, 416 Church Avenue, SW, Roanoke. Arrangements by Oakey’s Roanoke Chapel, 540 982 2100. fake oakley sunglasses

cheap oakley sunglasses A milestone in our railway history and worth celebrating. The High Speed Train introduced 125mph running to Britain’s railways 40 years ago now. Eurostar aside, that’s still the highest speed that British passenger trains can run at in service. And Harriett (Post) Oakley on October 12, 1920. Educated in public schools, she graduated from Ridgewood High School in 1939. She graduated from Columbia University in 1946, attended Albany Medical College and became a physician in 1950. cheap oakley sunglasses

cheap oakleys Entrants’ names will be entered into a drawing to win one of 20 prize books. Make sure your contact info is on your art. Drawing on July 31. Park rescue officials and the Jasper RCMP believe there’s no hope Schlamp will be found alive. Kelly Schmidt, one of the friends to speak at Schlamp’s tribute recalled his infectious laugh and his ability to bring a smile to anybody’s face. “He made such an impact on all of our lives,” she said. cheap oakleys

replica oakley sunglasses Nitz, a wheelchair racer from Bloomfield, went and won a gold medal,fake oakleys his first of three individual medals, in the 100 meter dash. Next week, he and three other Paralympians from Connecticut will leave for London. It will be Nitz’s fifth time going to the Olympic games for disabled athletes. replica oakley sunglasses

fake oakleys Yes, Amanda Bynes needs to learn that the world does not need to know every little thought going through her mind. But, does she have anyone else to talk to? If she not telling the world, then who will listen? It worrying some people can rely so strongly on social media to vent. All I want to know is, who helping Amanda Bynes fake oakleys.


Severn River Farmer named to U


Carmen Farmer, a player for the Annapolis based Severn River Rugby Football Club, will represent Team USA in the first Rugby Sevens competition at the 2016 Rio de Janeiro Olympic Games, it was announced on Monday.

The 35 year old Farmer, a Virginia Tech graduate and native of Richmond, Virginia, started playing rugby in 2012 for Severn River Women’s Rugby Club in Annapolis and earned her first cap for the Women’s Eagles at the 2013 International Rugby Board Nations Cup.

According to USA Rugby’s website, Farmer, a 6 foot 1 Annapolis resident, has shown an aptitude for restarts and winning ball in the contact area, perhaps two of the most critical contests in a Rugby Sevens match.

“I have selected a group of girls with a wide variety of playing styles and I am excited to see them all come together and play for each other in Rio,” Team USA hrad coach Richie Walker said in a press release. Cheap Jerseys free shipping It is an exciting time for USA Rugby and I am very honored to name the first USA Women’s Sevens rugby team to compete in the Olympics. Most of the players that I have selected have a considerable amount of experience. Every player has played on the Sevens World Series and some players have played 15s for the USA, as well.”

Team USA includes veterans such as Texas native Jillion Potter, Kelly Griffin of California and Victoria Folayan of Massachusetts, while Richelle Stephens the youngest player on the squad has already represented her country on the Olympic stage at the Nanjing 2014 Youth Olympic Games.

Navy grad on board for Olympics John Evans

Edward King didn’t take up rowing until after he arrived at the Naval Academy in 2008, but you might say he picked the sport up rather quickly.

Quickly enough to be a three time National team member while at the Academy, and well enough that even after having to leave the sport for an extended.

Edward King didn’t take up rowing until after he arrived at the Naval Academy in 2008, but you might say he picked the sport up rather quickly.

Quickly enough to be a three time National team member while at the Academy, and well enough that even after having to leave the sport for an extended.

(John Evans)

“There has been a significant acceleration in work rate, efficiency, and execution over the last couple of months,” said USA Rugby High Performance Director Alex Magleby. “Richie and staff have brought a lot of clarity and connectedness to camp. We can’t wait for the team to finally be rewarded with the opportunity to perform to our potential on this stage.”

Based on past results on the World Rugby Women’s Sevens Series, Team USA was drawn into Pool A with Australia, Colombia, and Fiji for the Games. has accumulated a 53 percent win rate with 61 victories and three draws. hosted one of the Series’ five stops in Atlanta host of the 1996 Olympic Games and ended the season ranked sixth behind Australia, New Zealand, Canada, England, and France, respectively.


and its gourmet cousin lardo


and its gourmet cousin lardo

A few years ago, if you’d called your restaurant Lardo you’d probably have been considered bonkers. Lard was a four letter word guaranteed to send us recoiling in horror at visions of clogged arteries and playground fatties. If there was one food reviled and derided above all others, lard won hands down.

Now, though, a restaurant in Hackney, east London, has named itself after the wicked white stuff, arguing that lard might actually be one of the tastiest foods around. The most popular pizza that Lardo hatches in the igloo shaped wood fired oven at its heart is its Lardo, Marjoram and Rocket, a pizza draped with paper thin slithers of lardo, the Italian word for cured pig back fat, and doused with a marjoram dressing and some rocket leaves.

Also flying off the menu is Lardy Loin aromatic melt in the mouth slices of lardo with a smidgen of loin, served with yummy fingers of freshly baked focaccia. We’re learning to love lard once more, it seems.

“The best lard comes from many of the heritage breed pigs that we’ve devalued,” says Eliza Flanagan, Lardo’s owner. To drive home the message, the restaurant’s postcard is a close up of the free range pigs that provide its charcuterie: Mangalitzas whose long curly locks make them look more like sheep than pigs. “I am not a sheep,” the caption helpfully informs diners.

Our ancestors, of course, had no trouble recognising the virtues of lard. So central was it to our diet that the room where we stored our food, the larder, was named after it. Many British households kept a family pig, so the fat you used over winter was good old lard as it still is in many countries today. Its great strength was that it coaxed out the flavours of foods that it was cooked with. In pig rearing counties such as Wiltshire, housewives threw the fat into scrumptious lardy cakes, which are happily seeing a quiet revival.

The loveliest lard is from fat found inside the loin and around the kidneys, known as flare or leaf fat. That’s rendered then left to solidify into blocks of crystalline white fat. It’s so pure and malleable that a museum in Ukraine has used it to make more than 30 lard sculptures including a particularly appetising one of Marilyn Monroe’s ample lips and breasts.

Lard, with its high smoking point and unobtrusive taste, was the ideal fat for roasting, so our grannies roasted their potatoes in it. Today, home cooks are cottoning on to goose and duck fat, now sold in fancy jars in delis and supermarkets at vast expense, but they still struggle with using our native pork fat perhaps because it’s not yet packaged poshly.

It’s also in short supply and much of what’s around is channelled into cosmetics and soaps. “Proper lard is difficult to find,” says charcutier Graham Waddington whose Gloucestershire based company Native Breeds crafts Lardo’s lardo. “You’d need to buy pork fat from a butcher and render it yourself. But these days few butchers have any to sell.”

Waddington dismisses the highly processed lard sold in supermarkets, often hydrogenated and treated with bleaching and deodorising agents. One reason we can’t get pork fat in Britain, says Waddington, is that pigs are now bred to have as little fat as possible.

“Our demonisation of fat has meant that in recent decades farmers have mainly produced lean, fast growing breeds such as Hampshire and Duroc. They’re slaughtered at around five months, which doesn’t allow time for them to develop a proper layer of fat.” Instead, Waddington uses slow growing heritage breeds such as Mangalitza or Saddleback that are reared to at least a year to give them time to develop a good fat covering.http://www.canadagoose2015.topCanada Goose Parka

Lard also has fantastic shortening qualities, hence its use in all types of pastry. A Melton Mowbray pork pie, for instance, must use lard in its hot water pastry casing to qualify as the real thing. “The pastry is baked free standing. As it cooks, the fat on the outer layers of the pastry burns off, giving it a crisp crunch that you experience as you eat it,” says Matthew O’Callaghan, chairman of the Melton Mowbray Pork Pie Association and a food historian.

If you watched The Great British Bake Off you’ll also have seen lard hailed as a must use ingredient in puddings and cakes. On the series, O’Callaghan demonstrated how to make the perfect spotted dick using lard. “Lard has a low melting point so after a cake has cooked it solidifies quickly, trapping in the air,” he says. “If you want the lightest, fluffiest cakes and puddings, use lard. People think lardy cake is heavy. Actually, it’s surprisingly light.”

Chefs, such as Jeremy Lee at Soho’s Quo Vadis, vigorously champion lard for roasting potatoes and in pastry. “Lard is up there with goose and duck fat it’s a very sophisticated ingredient,” Lee says. Lard also has great preserving qualities which, says Lee, makes it ideal to make a pork confit whereby pork belly or shoulder is cooked in its own rendered fat which then solidifies and seals the meat. “Confit takes on a heavenly melting texture which is one of the world’s best things,” he enthuses.

Lee is also an aficionado of lardo gourmet lard if you like which he wraps around his famous meat terrines. Since Roman times it’s been produced in the Tuscan village of Colonnata, famed for its marble, and is highly prized. Raw backfat is wrapped in rosemary and other herbs and spices, then cured in marble basins for a minimum of six months. Michelangelo is said to have treated himself to a nibble while seeking out choice cuts of marble. Lardo’s Eliza Flanagan believes lardo is catching on here too. “Once people discover it they totally get it. It has an amazing silky texture, creaminess and depth of flavour. Customers get very grumpy if we take our Lardo pizza off the menu.”

If you’re reaching for the extra virgin olive oil in horror at all of this, you might not need to. Recent research is questioning the received wisdom that animal fats are the main cause of obesity and that we should eat vegetable oils instead, and carbs rather than fats. A book by the American science journalist Gary Taubes quotes US government figures showing that nearly half the fat in lard is monounsaturated.

Monounsaturated fat raises HDL (“good”) cholesterol and lowers LDL (“bad”) cholesterol, and 90 per cent of that fat is the same oleic acid that’s in olive oil. “If you replace the carbohydrates in your diet with an equal quantity of lard, it will actually reduce your risk of having a heart attack,” claims Taubes. Unsurprisingly, UK Government advice does not agree. Yet.

Lardy Cake

By Daniel Stevens

250g strong white bread flour, plus extra for dusting

150ml warm water

5g powdered dried yeast

5g salt

160g lard

50g sultanas

50g currants

50g chopped candied peel

50g caster sugar

1 teaspoon ground cinnamon (ideally freshly ground in a spice mill)

Put the flour, water, yeast and salt into a bowl and mix to a soft dough. Melt 10g of the lard and incorporate it into the dough, then turn out on to a floured surface and knead until smooth and elastic. Put into a clean bowl, cover and leave to rise until doubled in size.