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3,000 | Funded by the Friends of the Hazen Memorial Library, our Museum Pass Program offers you the opportunity to reserve discounted passes to local area destinations.
Passes are available to Shirley residents and non-residents with a current Friends of the Hazen Memorial Library membership.
Friends member forms are available in the lobby. You can also open and print the membership form: Click here to open member form. Mail it to PO Box 653, Shirley, MA 01464.
Thank you for all your support of the Friends and the help they give to sponsor library programs, performers, and crafting programs.
Reserve a pass in person at the Library or call: 978-425-2620
Museum
Phone
Address
Admission Info
Restrictions
Butterfly Place (978) 392-0955 120 Tyngsboro Rd.
Westford, MA 01886 1 free admission per family/per day Open: 7 days/wk 10-4
1 pass allowed for 1 free admission per family
* MA State Parks (617) 626-1250 1 free parking per car Open, library pass accepted.
2 passes available.
Museum of Science (617) 723-2500 1 Science Park
Boston, MA 02114 50% off regular admission for up to 4 people Make appointment with museum before reserving library pass.
One pass per day.
Expires Jan. 2022
* USS Constitution Museum (617) 426-1812 Charlestown Navy Yard
Boston, MA 02215 Pass holders will receive free admission for up to 9 guests. Two passes available per day. One use per party per day.
* Lost or non-returned passes to MA State Parks or USS Constitution Museum are subject to replacement fee. | {
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3,001 | Although we have a reputation of surprising you with unmatched, unheard services within our projects, there are 10 things we won’t do. You heard it right!!! Things like- – Add our project’s promotional expenses to your cost – Promise things we can’t deliver – Lack of communication that leads to gaps – Not listen to …
What We Won’t Do Read More »
Green & Smart
We are skeptical about our environment’s health but don’t want to compromise on our comfort too. Creating a balance holds the key to experiencing the best of both worlds. At Shiva Homes, structures are built keeping in view the architecture of the 21st century. Today, with the advent of technology and ease of accessibility, even a …
Green & Smart Read More »
CSR
CSR Shiva Builders and Developers have never taken corporate social responsibility (CSR) as an obligation or a mere PR buzz. For us, it is a path that is built on the grounds of selflessness, determinedness, and joy of doing something that is close to our thoughts and also portrays us as a mature and committed …
CSR Read More »
Tax Benefits
Under the Income Tax Act of 1961, Home Loan borrower is entitled to- A deduction on the principal repayment under section 80C Claim tax deduction of up to Rs. 1.50 Lacs on the home loan principal amount. The deduction is allowed only after the construction of the property is completed. A completion certificate to be availed …
Tax Benefits Read More »
Government Schemes
Pradhan Mantri Awas Yojana ( PMAY) Making a home an affordable reality is no longer out of our control. The government of India, through Pradhan Mantri Awas Yojana from here on PMAY scheme, with an intent to provide housing for all has taken a giant leap. Imagine getting an interest subsidy of up to 2.67 Lacs …
Government Schemes Read More »
Some Useful Links for You to Get Started
It seems like you’re running a default WordPress website. Here are a few useful links to get you started: Migration How to use WordPress Migrator Plugin? Migrate WordPress from Siteground to Cloudways Migrate WordPress from GoDaddy to Cloudways General How do I take my website live from Cloudways? How to manage WordPress via WP-CLI on … | {
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3,002 | We can't get enough of tie dye and these new socks from Kathryn Herrman are the perfect addition to our growing collection. Dyed using an intricate batik process in her studio in Southern California, each sock is one of a kind. Available in 3 color ways. Mid length sock, one size. Made with bamboo. | {
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3,003 | Hornady's V-Max Bullets feature a polymer tip which enhances accuracy and promotes devastating expansion. The tip raises the ballistic coefficient for faster velocity and also acts as a wedge, initiating bullet expansion. The boat tail creates in-flight stability for long-range shooting. Hornady's swaging process creates precise formation of the core around the tip of the bullet, creating a build-up of energy which contributes to its phenomenal performance. The copper jacket provides the necessary bearing surface for maximum stability out of the barrel, and the jacket is built to withstand the fast twist rates of the most advanced varmint rifles. This is not loaded ammunition. | {
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3,004 | A good understanding of how to highlight your skin tones with your jewelry comes in handy. Any gold necklace will match well those with darker hair and matte skin. As for silver pieces, this works well with most skin tones. This necklace pendant jewelry comes in a gold silver tone, making it an excellent wear for anyone that desires to match it with their skin tone. It features a silver chain and honey comb. The golden bee appears to have landed on the honey comb and it just looks amazing. The necklace is about 19 to 20 inches and can still be adjusted to suit you. This is well made and will suit any occasion. | {
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3,005 | You may unsubscribe at any moment. For that purpose, please find our contact info in the legal notice. | {
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3,006 | This item is a Hexagonal modular wall-mount vase is reminiscent of humble plants growing through gaps between pavements and stone fences. Teumsae is a poetic Korean word for 'a little gap between things'. It has 3 set points on the back so users can create various styles and angles for versatile arrangement of plants. ‘Teumsae on wall’ is a art frame that you can complete with pieces of nature for indoor and wall decoration.
Hand made in UK
Sold Individually
Please embrace the uniqueness of the slight color variation and surface imperfections that may occur due to the casting process of these items
This item comes with a hard wall hook, install instruction card and pipette
Not sold with flowers
Materials: Jesmonite which is an eco-friendly water base cement-like material
Size: 6" (W) x 5.3" (H)
Care Instructions: Wipe gently with a damp cloth
Returns: Learn about our return policy.
Price-Match Guarantee: This item is eligible for our price-match guarantee.
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3,007 | We use cookies on this website to improve your shopping experience. We use cookies to remember log-in details and provide secure log-in, collect statistics to optimize site functionality, and deliver content tailored to your interests. Click accept to give your consent to accept cookies and go directly to the site or click on more information to see detailed descriptions of the types of cookies we store.
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3,008 | We use cookies on this website to improve your shopping experience. We use cookies to remember log-in details and provide secure log-in, collect statistics to optimize site functionality, and deliver content tailored to your interests. Click accept to give your consent to accept cookies and go directly to the site or click on more information to see detailed descriptions of the types of cookies we store.
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3,009 | Thank you for visiting and shopping at Handyman.com. Following are the terms and conditions that constitute our Shipping Policy.
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All orders are processed within 2-3 business days. Orders are not shipped or delivered on weekends or holidays.
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Shipment method
Estimated delivery time
Shipment cost
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* Overnight delivery is only available for orders with delivery addresses within the continental United States.
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Returns Policy
Our Return & Refund Policy provides detailed information about options and procedures for returning your order. | {
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3,010 | SKU: 96280461A Categories: Footpegs, Motorcycle Accessories Tags: Multistrada 1200, Multistrada 1200S, Multistrada 1200S D|Air, Multistrada 1200S Pikes Peak, Multistrada 1260, Multistrada 1260 Pikes Peak, Multistrada 1260S, Multistrada 1260S D|Air, Multistrada 950
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Description
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Additional information
Reviews (0)
Description
Clean and functional design: rounded edges that guarantee a good grip and preserve the soles of the boots, avoiding unpleasant damage. The open structure ensures that pieces of debris from your boots’ treads fall through the footpegs. Satin steel is a distinguishing element of this product and reinforces its noble enduro origin. Thanks to the possibility of mounting rubber footpeg covers, these pegs are more comfortable for daily and touring use.
Brand
Ducati
Additional information
Weight
1 kg
Dimensions
7.5 × 13 × 19 cm
Reviews
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3,012 | Vineyard Notes: 2019 was a challenging growing season. Above average rainfall persisted throughout the spring with the last rainfall occurring May 31st. These conditions kept the spring free of frost threats but relatively cool, leading to slow vine growth. The cooler weather also delayed fruit development. The summer months were somewhat erratic with short heat waves followed by cooler periods. These conditions helped the vines and clusters to somewhat catch up. Ultimately, the cooler weather persisted with only a few autumn heat spikes, leading to slower berry maturities and a later harvest. Mid-late October brought overnight freezes which required some harvest mitigation, but by early November harvest was complete.
Winemaker Notes: After harvest, vineyard lots were fermented individually in stainless-steel tanks for 10- 14 days. Extended macerations and carefully managed pump overs enhanced the extraction of color and tannin. The lots were aged separately for 14 months in a combination 25% once used French Oak and 75% neutral French and American oak. The initial blend was assembled in early January 2021 and aged an additional three months in 100% new French Oak. The wine was racked only twice during its cellar life, with the final racking occurring just prior to bottling.
Wine Specs
Vintage
2019
Varietal
Cabernet Sauvignon
Appellation
Paso Robles
Alcohol %
14.5
Wine Profile
Tasting Notes
This Cabernet truly defines the best of Paso Robles Cabernet Sauvignon. With a deep garnet color and luscious viscosity aromas of dark chocolate, ground coffee and fresh leather. On the palate, intense dark fruit, sweet vanilla, black pepper balanced by bright acidity and fine dusty tannins create a long rich mouth feel.
Vineyard Notes
2019 was a challenging growing season. Above average rainfall persisted throughout the spring with the last rainfall occurring May 31st. These conditions kept the spring free of frost threats but relatively cool, leading to slow vine growth. The cooler weather also delayed fruit development. The summer months were somewhat erratic with short heat waves followed by cooler periods. These conditions helped the vines and clusters to somewhat catch up. Ultimately, the cooler weather persisted with only a few autumn heat spikes, leading to slower berry maturities and a later harvest. Mid-late October brought overnight freezes which required some harvest mitigation, but by early November harvest was complete.
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3,014 | Hyper-colourful and minimalist, these classic Polaroid round sunglasses look features green lenses and retro style, just what you need to face any situation with a touch of extravagance and joy. Lightweight yet durable golden stainless steel frame. | {
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3,017 | SmarTone subscriber can enjoy the special discount for selected handset within the contract period. To verify the eligibility, please login with your SmarTone LoginNow account below: | {
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At Weldmet, we've been supplying welding equipment and consumables for over 30 years. Over that time, we've earned the reputation for supplying high quality products, with expert support.
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3,020 | In the Northern Highlands, the Wolfburn Distillery opened its doors in 2013. In that year too, the spirit for this bottling went on cask, a second fill Pedro Ximenez sherry cask. This resulted in 597 bottles of a 7-year-old single malt whisky at 52%.
€89,00 Incl. tax
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3,021 | This completely customizable license plate is the perfect statement piece for any car. It measures 12” x 6” and is made of highly durable aluminum. The design is printed directly onto the surface of the license plate, so it will never peel or chip. Matching car mats and license frames are also available to complete the look both inside and out!
Example pictured features the Lilly Pulitzer Chin Chin print.
Rush production is available for this product. If you are needing this item sooner than the timeframe listed, please contact us for expedited rates and availability.
Need help designing or placing your order? Contact us or learn how it works where you will find step by step instructions, tips & tricks, and all of our available design elements.
Information on monogram etiquette can be found here.
Please read our policies before ordering. By placing an order with us, it is assumed that they have been read and understood. | {
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3,022 | He plays hard. Save money on his clothing by taking advantage of discounts up to 85%. He’ll run through the clothes but you’ll feel great getting all the deals.
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3,023 | Hello and welcome to Wednesday, day THREE of our new release hop! Thank you for joining us and supporting us with your delightful and exciting feedback over the last few days!
Today we're here to introduce what I know is going to make you squeal with delight. This is truly my favorite set from our 2 Cute Ink line so far AND it's our largest with two main focal images and three supporting/coordinating images and EIGHT sentiments. We really have a nice variety of sayings for this set. They can be used for Spring, Easter AND everyday! There's just something about these bunnies which makes me think this is our cutest set yet! Have a look...
So sweet. Right?
Here are a couple of projects I made using these funny little bunnies. I love making little scenes for these guys and this first project is no exception. Have a peek...
I wanted my little bunny to look like she was sitting on a spot of grass. I used the "l" die from our Jingle Joy set to cut a piece of felt (green grass) for her to sit on and of course I added a couple of white felt clouds to adorn her sky! I just love this Springy feel of yellow and purple too.
Let me just stop for a minute and tell you how easy and fun these images are to color. A coloring/Copic marker expert I am NOT. I used some quick "flicks" or strokes to add color for fur and a combo of markers to color her bow and the same "flicks" technique for her ears and that was pretty much it. It took me less than 5 minutes to do and overall I think the results are pretty darn okay!!
So if you're new to coloring I think our 2 Cute images are an easy, fun and CUTE way to get your feet wet. Not into coloring? Seriously, paper piecing is loads of fun and gives you just as cool an effect! So it's true that these sets really are for all and any skill level!
Ok, one more project for you today....I made this fun little lollipop holder!
I started by carefully inking my image so as to avoid the actual lollipop part of the stamp knowing that wanted to add a real one and then stamped and colored my image. Then, I used our oversized sentiment flag from our Flags & Tags set to cut out the tag and because this die has the clear backer I could lay the die over my bunny and line it up and actually see through the die so I could place the bunny on the flag wherever I wanted him! Yet another reason every paper crafter should own this die, LOL!!
After sponging the sky and adding in some grass with my Copics (you guessed it...more "flicks")I used a glue dot to stick my pop on the tag exactly where I wanted it and added in a little strip of paper for a hand?...paw? as if he's holding the pop for you! The rest is pretty easy...a strip of decorative paper, some twine and of course a sentiment! Here I used our Easter sentiment. I thought this would be a really fun way to give a sweet little Easter treat. I hope you like it!
Ok, so...LOVE, right? A total must have set for bunny lovers, colorers, paper piecers and stamp lovers in general for making sweet Spring cards, Easter greetings or just for everday like saying hi!
Remember as you hop along to view our bunny cards for today remember to leave comments along the way. We are going to pick two winners from this week's comments. One will receive a $10 store credit and the other will win our brand new Funny Bunnies set!
I hope you're enjoying this week as much as we are! Both sets that we've previewed this week are currently available to take home today from our LID Store!
Now, I'm going to send you on your way to the FABBY Alicia Thelin's blog to see what crafty goodness she's up to today!
Enjoy, have fun and thanks for stopping by today!!
Posted by Laura Pryor at 12:01 AM
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Labels: 2 Cute Ink, funny bunnies, March release
15 comments:
Shy March 21, 2012 at 8:15 AM
LOVE these bunnies!! So sweet! Great projects too. :)
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Annette Allen March 21, 2012 at 9:47 AM
wow this stamps set is just so darn cute...I love it...i am off to see all the lovely creations..
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Sue D March 21, 2012 at 9:57 AM
Very sweet creations--I like the little scenes you created and your coloring.
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Mary-Anne V March 21, 2012 at 11:36 AM
This has been a great card hop...love this bunny set! SOOOOOOOOOOOOOOOOOOO CUTE!
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Patty B March 21, 2012 at 11:40 AM
Very sweet projects! I especially love the lollipop holder! Cute projects and cute stamps!!!!
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Chunyuan March 21, 2012 at 12:32 PM
so sweet. really cute stamp.
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Miriam Prantner March 21, 2012 at 3:07 PM
Those bunnies are too cute! I love their little facial expressions, and I love that lollipop treat holder!
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Beverly S. March 21, 2012 at 4:09 PM
Cute, cute, cute! This is such a fun and happy set....love it! :)
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Edith Demshar March 21, 2012 at 4:52 PM
OMG! Just lovin' these little cuties! Your cards are darling, and your right, who couldn't love them, right? I'm a big fan!
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canadian_liner March 21, 2012 at 6:04 PM
I have to say, these 2Cute images always look TOO cute to me when I see the line art...then when I see them inked up, they really are so appealing! That little foot with the heart pad...
Your designs today illustrate them (and some of your other products!) so nicely! GREAT colouring.
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Holly AKA KopyKat March 21, 2012 at 8:30 PM
These are both so adorable, love this new set
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Susan March 21, 2012 at 8:53 PM
What a super adorable set. I just love your two projects. Such a happy design!
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Unknown March 21, 2012 at 11:13 PM
Very cute!! You pop holder is a great idea! :)
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missstamper March 22, 2012 at 12:00 AM
I love your projects today and have enjoyed seeing all of them in the hop! You have a very talented group of designers and they have really showcased how versatile these stamps are! | {
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3,025 | You're destined to Be The Best fashionista this season when you step out in this adorably flirty skirt. Darling, sweet and sassy never looked so good as it does on you! Model is 5'10 wearing a MEDIUM. | {
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3,026 | JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser. | {
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3,027 | And it works … and after directing weeks … TBHLTHBP … is worth a cultivate week of 1/23 periodic Fasting, truth comes. You guys, Aaron now. Welcome to AD Keto, the all-weekly dose The ketogenic food. Today we are talking about occasional fasting, but before we get to So, you’ve noticed I’m not on […]
Thomas
January 25, 2021 January 25, 2021
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3,028 | Thank you for your business!You should be receiving an order confirmation from Paypal shortly.Exit Shopping Cart | {
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3,029 | On this episode of Car Torque, Adrian and Matty talk about what constitues a "Tasteful mod". They both argue about ... | {
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3,030 | What is Synchronicity?Synchronicity is a powerful force that seems to be “the universe” attempting to relay some sort of message…Ash ...
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What Would Jesus Do In The 21st Century?WWJD in today's world? If Jesus Christ was alive today, how would he ...
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Want to create a morning routine that gets you primed for the day without stress or making things too complex? ... | {
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3,031 | NETWORK UPDATE: THE VOICE finale gained 0.1 in final numbers, as did NCIS and A CHARLIE BROWN CHRISTMAS. Ratings in key demos for the Top 25 original cable telecasts (plus a few other lower-rated but noteworthy program...
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SHOWBUZZDAILY’s Top 25 Tuesday Cable Originals (& Network Update): 11.25.2014
NETWORK UPDATE: There was no joy for NBC in final Tuesday numbers, which remained as-is for the network’s line-up. The DANCING WITH THE STARS cycle finale, however, gained 0.1, as did NCIS. Ratings in key demos...
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SHOWBUZZDAILY’s Top 25 Thursday Cable Originals (& Network Update): 10.30.2014
NETWORK UPDATE: Things got a lot uglier for CBS once THURSDAY NIGHT FOOTBALL was removed from its affiliates’ ratings for the night. Although THE BIG BANG THEORY held onto its 4.1 (season-low) rating, MOM fel...
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SHOWBUZZDAILY’s Top 25 Tuesday Cable Originals (& Network Update): 10.21.2014
NETWORK UPDATE: WORLD SERIES GAME 1 did manage to climb half a point in final numbers, but its final 3.4 was still far below last year’s 4.3 for Game 1. AGENTS OF SHIELD found an extra 0.1, as did THE FLASH, an...
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3,032 | Temperature and gravity of the pulsating extreme helium star LSS 3184 (BX Cir) through its pulsation cycle.
WOOLF V.M. and JEFFERY C.S.
Abstract (from CDS):
We report the analysis of optical spectra of the extreme helium star LSS 3184 (BX Cir) to determine its effective temperature and gravity throughout its pulsation cycle. The spectra were also used to measure its chemical abundances. We report rest gravity, logg=3.38±0.02, and a chemical abundance mixture consistent with those reported earlier in a study using an optical spectrum with lower spectral resolution and a lower signal to noise ratio. Our analysis decreases the upper limit for the H abundance to H<6.0 (mass fraction <7.1x10–7). Our gravity corresponds to stellar mass M=0.47±0.03M☉. We find that the effective logg varies through the pulsation cycle with an amplitude of 0.28 dex. The effective gravity is smaller than the rest gravity except when the star is very near its minimum radius. The change in effective gravity is primarily caused by acceleration of the stellar surface. Based on the optical spectra, we find the temperature varies with an amplitude of 3450K. We find a time averaged mean temperature, 23390±90K, consistent with that found in the earlier optical spectrum study. The mean temperature is 1750K hotter than that found using combined ultraviolet spectra and V and R photometry and the variation amplitude is larger. This discrepancy is similar to that found for the extreme helium star V652 Her.
Abstract Copyright: ∼
Journal keyword(s): stars: chemically peculiar - stars: oscillations - stars: variables - stars: individual: LSS 3184 - stars: atmospheres
Simbad objects: 2
Full paper
View the references in ADS
To bookmark this query, right click on this link: simbad:2002A&A...395..535W and select 'bookmark this link' or equivalent in the popup menu | {
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3,035 | Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! Learn more about TSV → | {
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3,036 | This article is about the neighborhood of Washington, D.C. For other uses, see Capitol Hill (disambiguation).
Capitol Hill Historic District
U.S. National Register of Historic Places
U.S. Historic district
G Street SE
Map of Washington, D.C., with the Capitol Hill Historic District highlighted in maroon
Location
Roughly bounded by Virginia Ave., SE., S. Capitol St., G St. NE., and 14th Sts. SE & NE; and roughly bounded by 8th St. NE, I-295, M St. SE and 11th St. SE
Washington, D.C.
Coordinates
38°53′23″N 77°00′40″W / 38.88972°N 77.01111°W / 38.88972; -77.01111Coordinates: 38°53′23″N 77°00′40″W / 38.88972°N 77.01111°W / 38.88972; -77.01111
Website
www.aoc.gov/explore-capitol-hill/
NRHP reference No.
76002127 (original)
03000585 (increase)
Significant dates
Added to NRHP
August 27, 1976
Boundary increase
July 3, 2003
Capitol Hill is the largest historic residential neighborhood in Washington D.C.. The neighborhood covers an area east of the United States Capitol along wide avenues. It is one of the oldest residential communities in Washington. Its two square miles house 35,000 people, so it is one of the most densely populated neighborhoods. The phrase "Capitol Hill" can sometime mean the United States Congress instead of the neighborhood.
Capitol Hill is also a hill as well as a neighborhood. The hill rises in the center of the District of Columbia and extends eastward. Pierre L'Enfant, as he began to develop his plan for the new Federal City in 1791, chose to locate the "Congress House" on the crest of the hill, facing the city, a site that L'Enfant characterized as a "pedestal waiting for a monument."
A large portion of the neighborhood is now designated as the Capitol Hill historic district. The name Capitol Hill is often used to refer to both the historic district and to the larger neighborhood around it. To the east of Capitol Hill lies the Anacostia River, to the north is the H Street corridor, to the south are the Southeast/Southwest Freeway and the Washington Navy Yard, and to the west are the National Mall and the city's central business district.
Contents
1 History
2 Description
3 References
4 Other websites
History[change | change source]
L'Enfant referred to the hill chosen as the site of the future Congress House as "Jenkins Hill" or "Jenkins Heights." However, the tract of land had for many years belonged to the Carroll family and was noted in their records of ownership as "New Troy." Some people have said that a man named Jenkins had once pastured some livestock at the site of the Capitol (and thus his name was associated with the site), artist John Trumbull, who would paint several murals inside the Capitol's rotunda, reported in 1791 that the site was covered with a thick wood, making it an unlikely place for livestock to graze. Noone knows who Jenkins was and how his name became associated with the hill, as reported by L'Enfant.[1]
United States Capitol
The neighborhood that is now called Capitol Hill started to develop when the government began work at two locations, the Capitol and the Washington Navy Yard. It became a distinct community between 1799 and 1810 as the federal government became a major employer. The first stage in its early history was that of a boarding house community developed for members of Congress. In the early years of the Republic, few Congressmen wished to establish permanent residence in the city. Instead, most preferred to live in boarding houses within walking distance of the Capitol.
In 1799 the Washington Navy Yard was established on the banks of the Anacostia River, and provided jobs to craftsmen who built and repaired ships. Many of the craftsmen who were employed both at the Navy Yard and in the construction of the Capitol chose to live within walking distance, to the east of the Capitol and the north of the Navy Yard. They became the original residential population of the neighborhood. In 1806, President Thomas Jefferson selected the location of the Marine Barracks, which had to be within marching distance of both the Capitol and the White House, not far from the Washington Navy Yard. By 1810, shops, goldsmiths, blacksmiths, and churches were flourishing in the area.
The Civil War resulted in more building in the Capitol Hill area, including new hospitals. Building new houses continued in the 1870s and 1880s. The neighborhood began to divide along racial and economic class lines.
Electricity, piped water, and plumbing were introduced in the 1890s, and were first available in the downtown areas of the District of Columbia, including Capitol Hill. There was a real estate development boom between 1890 and 1910 as the Capitol Hill area became one of the first neighborhoods having these modern conveniences.
In 1976, the National Park Service added the Capitol Hill Historic District to the National Register of Historic Places. It is one of the largest historic districts in the United States. The boundaries of the historic district are irregular, extending southward from F Street NE, as far east as 14th Street, as far west as South Capitol Street, and with a southern limit marked chiefly by Virginia Avenue but including some territory as far south as M Street SE. It includes buildings from the Federal period (1800 to 1820) through 1919, but most of the buildings are late Victorian.
Capitol Hill has remained a fairly stable middle-class neighborhood throughout its existence. It suffered a period of economic decline and rising crime in the mid-20th century but gradually recovered. During the so-called "Crack Epidemic" of the 1980s, its fringes were often affected. More recently, the neighborhood has undergone intense gentrification.
Description[change | change source]
Capitol Hill's landmarks include not only the United States Capitol, but also the Senate and House office buildings, the Supreme Court building, the Library of Congress, the Marine Barracks, the Washington Navy Yard, and Congressional Cemetery.
It is, however, largely a residential neighborhood composed predominantly of rowhouses of different stylistic varieties and periods. Side by side exist early 19th century manor houses, Federal townhouses, small frame dwellings, ornate Italianate bracketed houses and the late 19th century press brick rowhouses with their often whimsical decorative elements combining Richardsonian Romanesque, Queen Anne, and Eastlakian motifs.
The main shopping corridor of Capitol Hill is Pennsylvania Avenue. It has shops, restaurants and bars. Eastern Market is an 1873 public market on 7th Street SE, where vendors sell fresh meat and produce in indoor stalls and at outdoor farmers' stands. It is also the site of an outdoor flea market every weekend. After a major fire gutted the main market building on April 30, 2007, it underwent restoration and reopened on June 26, 2009.
The Hiram W. Johnson House, a National Historic Landmark located on Capitol Hill
Barracks Row (8th Street SE), so called because of its proximity to the U.S. Marine Barracks, is one of the city's oldest commercial corridors. It dates to the late 18th century and has recently been revitalized.
More recently, the Old Naval Hospital has been converted into Hill Center, a new community center.[2] It is at the corner of 9th and Pennsylvania Avenue SE. The rehabilitation of the Old Naval Hospital combines the restoration of a historically significant landmark with the cutting edge technologies of modern “green” architecture. Hill Center is a vibrant new home for cultural, educational and civic life on Capitol Hill.
Recent estimates in Capitol Hill newspapers suggest as many as a third of all Members of Congress live on Capitol Hill while in Washington.
Famous people who were born in the Capitol Hill neighborhood include John Philip Sousa (whose birthplace, on G St., is still standing) and J. Edgar Hoover. Frederick Douglass's former house can be found in the 300 block of A Street Northeast. (In the 1970s the Douglass house was later used as an African Art Museum by Warren M. Robbins). Capitol Hill has several local community newspapers, such as the Hill Rag. The Voice of the Hill[permanent dead link] closed in May 2010.[3]
References[change | change source]
↑ Vlach, John Michael (Spring 2004). "The Mysterious Mr. Jenkins of Jenkins Hill". United States Capitol Historical Society. Archived from the original on 2008-07-05. Retrieved 2008-08-20.
↑ "Old Naval Hospital". National Library of Medicine. Retrieved July 17, 2011.
↑ "Archived copy". Archived from the original on 2010-12-22. Retrieved 2011-07-17. CS1 maint: archived copy as title (link)
Other websites[change | change source]
Capitol Hill Historic District
Capitol Hill at Cultural Tourism DC Archived 2007-02-03 at the Wayback Machine
Capitol Hill Restoration Society
Friends of the Old Naval Hospital
v
t
e
Neighborhoods in Washington, D.C.
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Retrieved from "https://simple.wikipedia.org/w/index.php?title=Capitol_Hill&oldid=7486230"
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This page was last changed on 22 April 2021, at 15:18.
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3,037 | Look confident with this Casual Vest Combo from the house of Gritstones. Pair it with denims or chinos and add the style quotient by wearing casual loafers. | {
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3,038 | Participate in this conversation via emailGet notified of new comments on this post. If discussion generates more than a few emails daily your subscription will be paused automatically.
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3,039 | We are a youth-led troop, offering the opportunity for our youth to gain leadership experience in a fun setting. | {
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3,040 | NPForward text notification system: How it will be used, and how to manage your preferences – SUNY New Paltz News
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NPForward text notification system: How it will be used, and how to manage your preferences
Posted on August 21, 2020 by Andrew Bruso
The College has begun using the new text notification system, NPForward to help keep our community informed regarding fall 2020 reopening and related issues. We initially informed the campus about this new system on July 22, 2020.
We have heard from members of the campus community that email communication can be overwhelming at times, and that important institutional messages sometimes get lost in the large volume of email people receive daily.
We hope you’ll find this new NPForward text notification system user-friendly and helpful in staying connected to the College’s many happenings in real time.
Those who prefer not to receive NPForward text notifications, or who would like to add additional mobile numbers to receive these notifications, can manage their preferences in my.newpaltz.edu by clicking the “NPAlert & NPForward link” under “Resources.”
NPAlert, the College’s emergency text alert service, will not be affected by the introduction of this new system. NPAlert will continue to be used exclusively to deliver timely, emergency announcements to our entire campus community. Students and employees may not opt out of receiving these notifications.
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« “We, Not Me”: Town, Village and College announce joint measures to Protect New Paltz
“What to do with the time that is given to us”: President Christian’s 2020 State of the College Address » | {
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3,041 | The College received no new reports of students, faculty or staff with confirmed cases of COVID-19 as of 4 p.m. yesterday, Jan. 10.
One case is currently classified as active in our campus community. No students are presently in quarantine or isolation on campus.
Our community can stay up-to-date via our COVID-19 dashboard, which includes tallies of current active cases, total cases last week, total recoveries, data on on-campus student testing and positivity rates for those on-campus tests, and information about students quarantining and isolating on campus.
Please note that we have reset the dashboard for the spring 2021 semester. More information about the reset can be found at this link.
This dashboard does not include counts of positive cases among students taking online courses from home, or employees who are telecommuting and not coming to campus, as any such cases should not pose an on-campus health risk.
We will continue reporting new active cases of COVID-19 in our campus community (defined as students or employees who have been on campus and may have infected others) in the Daily Digest email newsletter and on the COVID-19 dashboard, Monday – Friday throughout the spring 2021 semester. | {
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3,042 | If you would like to sign up for the Canadian Academy of Veterinary Nutrition (CAVN) mailing list to learn more about upcoming education opportunities, please complete our online form so we can better understand your interests.
Contacting the CAVN
If you would like to contact the Canadian Academy of Veterinary Nutrition (CAVN) or any of the CAVN Fellows, please complete the following form: | {
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3,043 | A faulty furnace can almost make your home unlivable during winter. It is challenging enough to experience freezing temperatures but when you experience it inside, it can be downright miserable. There is a great risk of developing hypothermia if there is no heat generated in the home during winter. Whether your furnace needs two or three fixes or an all-out replacement, a heating expert can help examine and fix the issue.
If you want your furnace to run for more years then you need to have a professional conduct regular tune-ups on it. They are helpful in spotting issues before occurring and avoid sudden breakdowns on colder days when you need your furnace the most. If your furnace is beginning to have problems, but you’re not sure if it needs to be repaired or replaced, there are a few warning signs that can help alert you to a crisis.
Warning Signs That May Signal You Need Furnace Replacement
It is never an enjoyable experience to have a major appliance replaced. However, the list of red flags below will help you know what to look out for so you’ll have a better idea when a replacement is going to be needed. The most unfortunate time to encounter a furnace problem is during a cold day in winter. If your furnace is exhibiting the symptoms below then you need to give a call to an expert technician right away.
The furnace is 15-20 years old
A regularly maintained furnace can last for 15-20 years. Depending on the work rate and other environmental factors, some may even work for as long as 30 years. If your furnace is acting up and it’s already been used for 15 to 20 years then it is advised to start looking around for a new unit. The good news is that the newer models are more energy efficient now when compared to the older models.
Need frequent repairs
If you keep repairing the same furnace, it will eventually lead to expensive costs. Additionally, an older furnace is much more difficult to repair since most of the parts are no longer made or kept on hand by repair companies. It is advised to upgrade to a new unit if you are asked to spend more than 50% of the original price of the furnace in repairs.
Energy bills are skyrocketing
With all other factors being normal, a significantly increased energy bill could imply that your furnace is running overtime to meet your daily comfort demands. While it may just be that your furnace needs a tune-up, they do lose efficiency over time, so that may not decrease your energy bills. It might make more sense to buy a new furnace than to keep paying high energy bills.
Furnace making strange noises
Hearing unusual noises from your heating system is a bad sign. Sometimes that will even warrant an emergency call to a certified professional for assistance. A mechanical issue or clogged burner could be responsible for the bangs, pops, and squeals coming from the unit. An expert technician can survey it and determine whether it needs repair or replacement.
Carbon monoxide is present
If you have a detector of carbon monoxide that is located next to your furnace then it will be easy to know if there is a leak. Of course, there are some other signs of carbon monoxide that can help you find out if your furnace needs to be replaced. One sign that it is leaking carbon monoxide is that all of a sudden, your family is complaining of headaches and other flu-like symptoms.
One sign that there is leaking carbon monoxide from the unit is rust on the pipes connected to it.
Inconsistent or inadequate heat
Room-to-room temperature differences or inadequate heat despite your furnace running require the attention of an experienced professional. Sometimes a dirty filter or compromised ducts are the cause of the problem. Worn out heating elements, burnt components, and faulty pilot light are also the cause of many heating problems.
A specialist will look at all the issues and assess them appropriately. Also, if the furnace is already close to the 20-year mark, removing the device instead of fixing it may be more cost-effective.
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3,044 | LAST WEEK I backed my car into a tree, striking the trunk with a force that shattered the back cargo window and left me somewhere between surprised and horrified – and with an aching neck. I was far down a long dirt road, in a woodsy area with the sun at its slanty best. I missed a turn, pulled off at the next dip in the road, backed up to turn around, and bam! Apparently my ability to use a rearview mirror properly was impaired.
Impaired by rushing, stress, distraction, general neuroses, impatience, anxiety, fatigue, hunger. Oh, I could go on blaming anything and everything, but not everyone – it was my fault.
I found myself at that moment, as I hopped out of the car, concerned with making sure most of the glass was falling (as it does in slow motion, breaking apart into those tiny green puzzle pieces) into the back of my car and not onto the ground so I wouldn’t be leaving a mess. (Note: I was still rushing, on my way to an appointment. The brain is a stubborn organ.) Later I couldn’t even reconstruct in my mind how this could have happened, as the tree was not a small object!
I cried just a little, called my partner, then straightened up and went on to my destination — an interview with a farmer for a newspaper article. It was not an ideal day to do this interview, as I had two impending deadlines already. But the words, “No, I can’t do that,” are sometimes hard for me. Still.
A few days later I lost my credit card in a crowded store. And found it. Fortunately. (In the half hour of time that passed between losing and finding, I managed to alert (alarm?) three other people who kindly went to work looking for the card in the places I had been before entering the store.) Eek. Poster child for embarrassing, absent-minded goofball-ism.
There were some other little mildly confounding matters. Mostly things like finding myself in the basement and wondering why I went down there. Arriving at the post office without my post box key. Misplacing my favorite pink hat (again) and my eyeglasses (again) and my brain (oh, I already mentioned that).
So all this seemed to be sending a pretty high-pitched message to me, like one of those horrible beeping tornado alarms that command you to take shelter. But if the tornado were really coming, I’d be screwed. I’d be like Dorothy out there looking for Toto long after everyone else has taken shelter.
I wish I could say I stopped and used all the tools I’ve learned in sobriety to make an immediate course correction. But that would not be entirely truthful. I did tell on myself to my sponsor, who recommended, in her kind way, that more meetings might be helpful. (They are, and they were. Turns out I’m supposed to let go of control of certain things – HA HA HA.) I did practice saying no by getting out of one commitment. I did make sure I walked every day this week. (Last week, zero meetings, 3 walks; this week 3 meetings, 6 walks. So there’s that.)
But truthfully, the main reason I’m feeling calmer is that I pushed my way by sheer force of will through a to-do list that had grown to several yellow legal pages. With one big deadline looming, I had no choice. At least not in my mind. But like I say, my mind is a strange place.
It’s not just me, though, I know. This push-and-pull, the struggle for balance, is universal, especially in the cacophonous modern world we live in. (I finally got a new phone, and it keeps informing me of nifty things it can do for me. It also keeps informing me of where I am, how many steps I’ve taken, who’s stealing my passwords, the exact spot I live in, the most recent purchases I’ve made, what my favorite songs are, what the weather will be like ten weeks from now…I think Siri may even have told me she can do a better job of driving my car than I can. Now that’s just rude! I feel like this creepy little computer I’m walking around with is following my every move, and far from making my life easier, is probably the crucible of all the devil’s charms.)
On my walks (the fiery sunsets have been otherworldly) I’ve been thinking about this thing we like to call the work-life balance. Then today I happened to be looking at Facebook (something I try not to do unless I have to; it’s a quagmire) and saw a West Coast friend’s post that I immediately related to. I asked Sophy if I could share it with you because I was struck by a couple things.
Sophy Chaffee
I was reminded that everyone needs a secret garden (or some equivalent place) where she can go to sort things out. And I was reminded that engaging in physical creative expression can offer a surprising window into what’s really going on in your brain. You may not be able to verbally communicate your state of mind, but your hands act like a conduit from your innermost thoughts, forming and shaping something tactile that you – or someone else you are trying to communicate with – can understand.
I liked that Sophy’s rocks and pinecones formed a swirl, a fluid imbalance – like a wave turning back on itself, both decisive and uncertain. The pattern also reminded me of a labyrinth – that circular path you walk to try to get closer to the center of yourself.
Also, I liked her reminder that even when we are trying to do something good for ourselves – like recalibrate – we’re never completely in charge. Though we do have to learn to pay attention to where the compass is pointing, to notice the clues.
The other day I was fussing around with house plants in the breakfast room, arranging them on benches and stools. Many of these were potted plants I swore I wouldn’t bring inside and through another winter – just too much going on (maybe you remember what this room looked like last winter). But the plants decided not to let me have my way with them and they followed me indoors. I reluctantly nestled them all in sunny spots and went about my business.
A few days later I found myself watering them, picking off yellow leaves, turning them to better angles, and generally losing myself in the warm sunshine coming through the southern windows. One geranium had a dozen tiny pink buds on it, another had already begun to lean in, growing towards the window gratefully. It was beautiful and soothing to tend my little window garden. Why had I wanted to get rid of the plants?
Just shows you what I know.
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Beauty, Gardening, Serenity
Gradually, Then Suddenly
November 7, 2021 Susie Middleton 2 Comments
THERE IS A NARROW SHAFT OF SUNLIGHT beaming from the south-facing window in our bedroom across the room and onto the keyboard of my laptop. Normally — meaning summertime — the sun pours in through the easternmost window in the room this time of day, lighting up our morning space with a cheery greeting.
But the sun is so far south and so low in the sky now (well, actually the sun hasn’t moved, but we have) that it now sneaks around the south side of the house while it is still low enough to shine a pale luminous beam through this window, and to light up the breakfast room for several hours downstairs. If you live in the north, especially far to the east like we are, a south-facing window is key to surviving winter with its scarcity of daylight hours. If I had my way, I’d plaster the south side of our house with windows.
I am awake early because of the change from daylight savings time to, well, no daylight savings time. It is only early mornings like this (and mostly Sundays) that I indulge myself with writing from this comfortable position, propped up by colorful pillows, blanketed by an old quilt and new flannel.
To move to that black plastic chair in the office (on the north side of the house) would be disheartening — I spend so much time working there. And here, not only do I have the south and east windows, but I am three feet away from a double window facing west.
From my comfy post up high here on the second floor, what I see out those windows is a sea of oak branches, oak trunks, copper oak leaves dangling from limbs, brown oak leaves carpeting the ground below. I can see our old wood pile and the path we use to wind our way through the woods across fields and down to the water. The oaks are not pretty; fall on the south central side of the Island, where scrub oaks and pines predominate, is not classically beautiful.
But those stubborn oaks, clinging to so many of their brown leaves despite last week’s hurricane-force winds and subsequent deluge, do mark the transition effectively. Along with the change in sun direction, I wake up knowing where we are in time.
Less than a week ago, we had a light frost. Then another. But still a few random zinnias, low-lying nasturtiums, sturdy roses and purple hardy geranium blossoms carried on with color. I snipped orlaya and snapdragons to take inside. Then Friday night, bam! Not a hard frost but an actual freeze. Odd to go straight into a night where temperatures dipped below 30 degrees and stayed in the freezing zone for so many hours that buckets of water were frozen and every tender leaf turned to black.
I had not dug up the dahlia tubers, partly because the plants were still green in many places. Also, I was busy and thought I had time. Yesterday when I knelt down to put my hands in the soil, the top two inches were crusted together from the freeze.
Fortunately the dahlia tubers all lay several inches below the surface – at least in the garden. I had a few in pots, and I noticed when trying to dig those out that a few tubers near the surface had actually frozen and turned to mush.
With our ground so moist right now, and not knowing when another very cold night would come, I decided I couldn’t take the risk of leaving the tubers in the ground any longer. So in a fit of deadline procrastination, I grabbed my gloves, my pruners (to lop off the stems), and my pitchfork, and dug up half the dahlias, arranging them — with their name tags — in anything I could find in the garage. (It looks like our plants produced a lot of tubers!)
Suddenly I realized that I really had to go inside if I was going to leave myself enough daylight to cook and photograph a recipe for this week’s Cook the Vineyard newsletter. Food photography in natural light gets really tough this time of year. So when my partner arrived home from running errands, I Tom Sawyer-ed him into digging up the rest. He was a good sport as always. An amazing man.
Not only did he finish digging the dahlias, but he picked the hundreds of Rattlesnake beans left hanging on the dead vines after the freeze. They were in varying stages of development, and except for the ones that had dried on the vine, their pods were left wet and limp from the freeze. But still we will be able to extract the seeds; we’ll let them dry in the warm air inside, and save them for cooking this winter – and a few for planting next year.
This is the funny thing about transitions — they seem to move in slow motion and then in the blink of an eye, they are manifest. We are left wondering where the time went and how we got to where we are, and most especially what the future will hold.
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Serenity, Sobriety, Spirituality
Crafty Like a Fox
October 24, 2021 Susie Middleton
“Be like the fox who makes more tracks than necessary, some in the wrong direction.”
— Wendell Berry
How I wound up on Martha’s Vineyard had much to do with farmer-writer Wendell Berry. A friend gave me his book The Art of the Commonplace: The Agrarian Essays when I was in very early sobriety, and it was no less than a complete wake-up call about the discomfort I was feeling living in a high-end suburb. I had no idea how much my true self longed for a more rural lifestyle, longed to be part of the natural world rather than a distant observer of it.
I had a chance to meet Berry several years ago, and he is as gracious and wise as one would hope. And I continue to dip in and out of his writings, because he is more articulate about the declining state of our natural world — and the declining relationship between man and nature — than any living writer I know (he is now 88). And he’s been at it for decades.
As early as 1968, when his essay, “A Native Hill,” was first published (collected in the 2002 edition of The Art of the Commonplace, yet not read by me until 2007!), he writes:
“We have lived by the assumption that what was good for us would be good for the world. And this has been based on the even flimsier assumption that we could know with any certainty what was good even for us. We have fulfilled the danger of this by making our personal pride and greed the standard of our behavior toward the world – to the incalculable disadvantage of the world and every living thing in it. And now, perhaps very close to too late, our great error has become clear. It is not only our own creativity – our own capacity for life – that is stifled by our arrogant assumption; the creation itself is stifled.”
Berry’s prescient prognosis nearly 60 years ago reverberates in most of his writing since then, but not without a great deal of optimism and love. He has never given up hope that man will do the right thing.
Recently I was reading a collection of his Mad Farmer poems and found myself reading and rereading Manifesto: The Mad Farmer Liberation Front, an enthusiastic exhortation to “do something every day that won’t compute.” (Please read it!)
Examples include: “Love someone who doesn’t deserve it…ask the questions that have no answers…put your faith in the two inches of humus that will build under the trees every thousand years…Be joyful though you have considered all the facts…”
And my favorite, the last lines:
“Be like the fox who makes more tracks than necessary, some in the wrong direction. Practice resurrection.”
That image of the crafty fox makes me smile. (How many times have I made too many tracks, often in the wrong direction?!) Perhaps the fox is intentionally misleading those who might be inclined to follow a straight line (or him). Or maybe the fox knows the wisdom of a circuitous path through life. And definitely Berry means to exhort us to question the status quo — whether in the world at large or in our own lives.
The word ‘crafty’ has two definitions that at first look seem to have nothing to do with each other:
This is Google’s (Oxford English Languages) take:
1. Clever at achieving one’s aims by indirect or deceitful measures.
2. Involving the making of decorative objects and other things by hand.
But Merriam-Webster’s streamlined approach exposes a similarity in both definitions:
1. Skillful, clever
2. Adept in the use of subtlety and guile.
“Artful” is offered as a synonym for both.
I like the idea that being crafty in an artistic way is so closely aligned with being deliberately subtle in revealing intention. What is art if not an invitation to wander off the expected path?
Yesterday I found myself consumed by a spontaneous crafting activity. Having spotted grape vines in the woods (thanks to my partner who pointed out the luminous yellow leaves), I wondered why I’d never thought to gather them and make a wreath from them. Wild grapes grow all over Martha’s “Vineyard,” though the grapes themselves are not very palatable. But it took me 14 years to look at them with a slightly different eye.
I clipped some of the vines (they were in a semi-dry state, still pliable), dragged them home and intended to leave them be until I had time to do something with them.
But I was afraid they’d dry out so I began twining them together. An hour later, I had a wreath, haphazardly and inexpertly decorated with garden flotsam and jetsam. What it looked like hardly mattered – it was the act of defying the time pressure I felt to “work,” “to check things off the list,” “to accomplish tasks” that was my heart’s not-so-subtle way of thumbing its nose at my head.
My spirit is crafty like that. Just when I am about to melt under a mountain of man-made minutia, nature beckons me off the path to a place where time stands still and the simple art of crafting something lovely from nature becomes a message to myself, as Berry advises, to “do something every day that won’t compute.”
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Wendell Berry
Beauty, Serenity, Sobriety, Sustain
Writing in Circles
October 17, 2021 Susie Middleton
IT WAS STRANGE not writing the blog last weekend. I do have an excuse, but it’s the same old one I’m always using: I was working.
The same thing nearly happened this weekend, with a magazine story due tomorrow. It’s like the weekend falls into a black hole. And here’s Monday again. With all the other deadlines stacking up like planes on a rainy runway.
Three times this weekend with short windows of time here and there, I sat down to work on the blog and found myself writing in circles. I was trying to articulate how the work stress makes me feel, but I couldn’t capture it. I thought writing about it would relieve it, but that didn’t turn out to be true.
Could be that my head is too full right now to find a good thread and follow it. But I also think I have very mixed feelings (like many of us do about a lot of things) about my workload.
The weird thing is that on the Vineyard, work is also life. In fact, separating the two is nearly impossible, especially if your job (like mine) is to cover your community. The people you work with and report on are your friends or at the very least, acquaintances. There is an adage on the Island that there are only two degrees (not six) of separation between everyone who lives on the Vineyard year-round. This is not an exaggeration; I’ve very rarely met someone for the first time who doesn’t know at least one other person that I do.
To write about the food and farming community (my “beat”), I shop at farm stands, talk to farmers, talk to people about what they’re cooking and growing, and often take part in food and farming events on the Island. Much of this is fun and serves to remind me of why my life on the Vineyard is so good.
Last weekend, my beat collided with a request to contribute to the newspaper, resulting in a long-form feature on how Island farms are producing more food – on the same amount of land they were using 10 years ago. This turned out to be a stimulating challenge for me, which I like. And at the same time it exasperated me, sucking the time away from an entire “holiday” weekend.
But I landed a nice front-page top-of-the-fold byline, so there’s that!
Also, I got the satisfaction of helping my co-workers out, and that’s a great feeling.
These days I am fantasizing about long winter evenings reading by the fire. Quiet and stillness. The unusually warm weather right now makes that seem far off.
The garden, on my infrequent visits this week, seems oddly suspended between decay and rebirth. An intense tobacco-y smell of aging bean vines hits you when you walk in, the cosmos (all but one!) are spent, the squash vines are desiccated and crackly, and the dried sunflowers bow their heads like monks in prayer.
Yet the peppers and beans are still fruiting, a random sweet pea blossoms, and those darn dahlias and zinnias are six feet tall and delivering me buckets of blooms every few days.
The nasturtiums are happier than they’ve been all season, sprawling from one raised bed to the next.
The whole thing is as marvelous as an aging Broadway star.
When I bring the flowers inside, instead of arranging them on the breakfast room table, I bring them upstairs to our office now, where we can soak up as much of their cheer as possible before they go away for months.
Bringing the outdoors in while you’re working never hurts. But it doesn’t substitute for actually being outdoors, so those end-of-day-walks are still one of the best ways I handle work overload.
With the exception of an occasional Monday or Tuesday when that deadline runway is especially slippery, I walk most every day. With Farmer, with my partner, and by myself on occasion. It forces a separation from the computer (and the phone if I can stand to leave it). Someday I’ll probably realize I handed over too much time to technology, too.
But for now, they’re the tools I need to do my job, which of course pays my bills and also guarantees me a place in a community that gives a whole lot back in return. Because of that and the people I work with, I like my job – enough, more than enough at this point — to equalize the stress, a stress (I remind myself often) that never comes close to the levels I had in my pre-sobriety life. But if the equation gets too far out of balance, I know what to do about it.
In addition to this crazy gift of sobriety I’ve been given – which has taught me to listen to my gut – I also picked up this useful motto from the school I attended for nine years: “I shall find a way or make one.”
Most of the barriers to positive change are in our heads, whereas if we follow our gut, we can literally find a way to do anything. I’ve heeded that motto as I’ve muddled through any number of predicaments.
I may be walking around in circles, but at least I know where I’m going!
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Beauty, Serenity, Sobriety
The Necessary Art of Lollygagging
October 3, 2021 Susie Middleton 2 Comments
THE BUSIER I get, the more stress I’m under, the more I tend to dive into molasses when I get some downtime. It is almost comical watching myself waste time.
The last three weekends have been full-on with travel to Delaware, two weddings to attend, and work duty this weekend at the first annual Martha’s Vineyard Oyster Fest. (I played Vanna White on the culinary stage, chatting with chefs as they demo-ed.) The event was pleasant enough, but being “up” for several hours is exhausting, I find, and since my free time has been so limited, I’ve been starting to feel an intense need to crawl into my comfy little crab shell. Plus, it’s October – isn’t the busy season supposed to be over?!!
To be perfectly clear, it’s not that I’m so much busier than the next person – I’m surrounded by colleagues who bust their you-know-whats seven days a week – but I know my limits. As a recovered alcoholic, I’ve learned to recognize when I need to depressurize.
Yet I also recognize that I am a world-class ditherer, capable of going down any rat hole, and staying there for quite some time if I am finding reality too noisy.
The other day I took my walk in the morning, alone, in order to fit it into a busy day. What was supposed to be a quick turn or two around a nearby field slowed gradually to a wander as I fell into the lure of wildflowers (asters of every kind) and berries (Autumn olives) and blue sky. The walk took twice as long as it was supposed to.
My favorite distraction of course is to go into the garden with my camera (you knew that). The dahlias are, at long last, proving why they are worth the wait. As I mentioned a few weeks ago, the garden is like a cocoon now, woven tight by pole bean vines. Inside it feels a bit like being Charlie in the chocolate factory.
If there were a handy portable endorphin meter, you could easily see the dopamine spreading throughout my body when I’m in the garden. I feel it physically. In some ways, this is a little disappointing, as it reminds me of how I run at somewhat depleted levels the rest of the time. But it is also a mild and healthy high that does not involve illicit substances – like ice cream (every recovered addict’s favorite vice).
I have been off the ice cream for weeks, but found myself with a pint of Ben and Jerry’s Salted Caramel Core Friday night late. You can shelve this under the immediate gratification category – it doesn’t really offer much benefit beyond that while also producing (mild) guilt.
The last and perhaps best place I go is into my comfy reading chair. One of the tangible ways I can tell that I’ve been pressed lately is the growing piles of magazines, newspapers and books that are next to my chair — and spilling over my bedside table as well as creeping around the living room and breakfast room.
I have been stubbornly adding to these piles for weeks. I was at Bunch of Grapes bookstore signing my cookbooks the other day and came home with Louise Penny’s new mystery (The Madness of Crowds) and Richard (The Overstory) Powers’ Bewilderment, and I put Colson Whitehead’s Harlem Shuffle on order. I bought a slow-cooker magazine and a fall gardening magazine at the grocery store.
Glancing at the excess this weekend, I realized the piles are a passive-aggressive message to myself, a not-so-subtle manifestation of a little resentment growing towards all the time-takers (I don’t discriminate – they are all on my list!). Resentments are about the unhealthiest emotion you can have as an addict. As Anne Lamott says, “Resentment is like eating rat poison and waiting for the rat to die.”
Time to do something about that. Last night I sat in my comfy chair (without ice cream) and started in, first putting all the shopping catalogues in one pile (mindless! fun!), next the quick-to-read alumnae magazines (which turn out to not be so quick to read), the gardening mags, the cooking mags, the latest publications from my own company, the odd New Yorker I’ve snatched from my partner’s piles (there is an entire table devoted to New Yorkers), and then the books. The flower books, the books of gardening essays, the new novels, the partially read ones.
The simple act of organizing the piles was soothing. Stacking the spent catalogues and magazines next to the back door was a relief.
And doing some actual reading? Completely absorbing, in the best way.
Now if I could just master the art of going to bed early, rather than indulging myself in epic reading jags. Ha — good luck Susie!
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Beauty, Serenity, Sobriety, Spirituality
Letting the Days Go By
September 25, 2021 Susie Middleton 6 Comments
FALL COMES in slow motion on the Vineyard, especially to our little acre, where the landscape is all oaks and evergreens, some of nature’s most stalwart resisters of changing seasons.
Every morning acorns plink and plonk on our back deck, falling randomly from a canopy of oak branches, heavy and drooping with an exceptional crop of nuts this year. I’m hoping the abundance will keep the deer happy over the winter. They won’t get all of the acorns, of course. Other critters will gather them and stash them in odd spots — in the wood pile, inside a stack of terracotta pots, underneath the steps, in a mulchy bed of perennials – so that in the spring we have a sea of pinwheel-shaped mini-oak trees germinating all over the place.
When the acorns land, the noise is startling; too many at once and Farmer heads for cover. Give him a minute though, and he’s back in his sunny spot, stretched out to soak up as much solar power as he can.
We’re doing the same, maximizing our back-deck time, enjoying the whir of the steady fall breeze and stockpiling sunlight before the days arrive when darkness comes early and we enter the long stretch of dormancy known as the Vineyard winter.
We have time, though. October on an Island buffered by summer-warmed seas is a gift of suspension, sort of like overtime in the football game of seasons.
The gift of extra time in the cycle of birth, growth, flowering, senescence, and death has the effect of being surreal, in the David Byrne “how did I get here?” kind of way. Surreal in part because it is hard to delineate with logic or structure, but surreal, too, because it invokes an overwhelming sense of gratitude that is nearly impossible to quantify.
I feel this way about time with my Dad, who has outlived all of his brothers, my mother, and many of his friends. The seemingly “extra” time he’s gotten has given my sister and me a new friend, someone who has been a star in the sky all of our lives, but because of a planetary shift, has moved closer to our orbit and is now a constantly luminous presence.
Last weekend, we stood on the beach in Lewes, Delaware, on a beautiful warm evening, to witness the wedding ceremony of my second cousin Gregory. My father was the oldest guest and the oldest member of the family present. Gregory’s 10-month-old son was the youngest.
Four generations of our family (or at least some of us) gathered, along with other wedding guests, in a spot on the shore where many, many generations of our family have pushed boats off, dipped a crab net, dug for clams, thrown a fishing line, waded out to a sandbar, hunted for remnants of shipwrecks.
Later in the evening, one of my cousins got Dad out on the dance floor. His glee was contagious — and his resilience impressive when he took a stumble and the younger generation of doctors in the room ran to his side. He was perfectly fine, he said. “I’m pretty good at falling,” he said. “I used to play soccer.”
And with that comes a small clue, perhaps, as to one of the possible reasons time has stretched out for Dad. In all those millions of moments in life when we are thrown a curveball and the impulse to shut down, sit down, give up or give in comes over us, we also have the opportunity to stand up, go forward, keep at it, and make the most of it.
I apologize for the clichés, but time (when it isn’t suspended) is flying, and I want to make the most of it. Fortunately, I’ve got a good example to follow.
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Beauty, Gardening, Serenity, Spirituality
Looking Up
September 11, 2021 Susie Middleton 2 Comments
THE LOOP AROUND Nat’s Farm field dips down through a scrubby glade along Old County Road before it takes a roughly 90-degree turn and begins to rise again. If you’re walking the trail, as we were this weekend, you’ll hardly notice the gentle incline passing under your feet as you make your way from shade to light, swinging left, then right, to skirt an evergreen bowing the path.
There’s a point, though, when your eyes – at least on a brilliant September day – will likely send a message back to mission control to put the brakes on your forward motion.
Before you, at the crest of the path, is a vast swath of blue sky painted across the horizon, a brilliant counterpoint to the rich golds and greens of the wildflowers and grasses in the pasture beneath it. It is such an open and expansive view that you could be out West, not on Martha’s Vineyard.
That sky, that color! To me it is Carolina blue and always will be. It’s a deeply nostalgic color, the color of childhood and the happiest of warm summer days. The field is glorious and nurturing, too. As we keep walking, I bend down to catalogue the latest declension of wildflowers signaling summer’s end. Tiny star-shaped purple asters, random Black Eyed Susans, and clutches of scarlet Sumac berries have replaced the Queen Anne’s lace and flowering vetch from a few weeks back. And everywhere, knitting sky to field, those yellow fronds of goldenrod.
Looking down on a walk is routine. Looking up is different. It requires stopping.
I have been looking up at the September sky a lot lately. Not just on our walks, but in the garden, too, where nearly everything that is still alive and thriving towers over me.
I have to turn my camera up to photograph the tithonia, the dahlias, the zinnias, the pole beans, the return of the cherry tomatoes, the sweet peas, the sunflowers, and the cosmos.
Once my eye is trained up there, I can’t help but linger on the brilliance of the sky. Some mornings I just stand in the garden, close my eyes, tilt my chin to the sun and bask a minute. Maybe say a little prayer.
Looking up, after all, is a form of reverence. I remember being astonished when I saw my dying mother-in-law, a deeply religious woman completely at peace with moving on, reach up from her bed with her frail arms several times during her last hours, as if she was greeting someone on the other side.
It’s not been lost on me as September 11th has neared how blue the sky was on that day 20 years ago. We woke up that morning and looked up at that cheery sky, naïve and grateful for the sunshine, only to watch with horror as it turned gray a few hours later.
As I was reading my colleague Paul Schneider’s poignant essay in the Vineyard Gazette yesterday, Waves of Grief Roll in Twenty Years Later, all of my own memories of that day flowed back to me. Strangely that blue sky is in most every vignette I recall.
The scenes are vivid, starting with my sunglassed drive up through the Connecticut hills to my office. But of the many frames from the September 11 reel in my head, one stands out most.
By midmorning, our office in Newtown had closed, and when I returned home, driving down eerily empty roads to the coast, it was just me and my 85-year-old father-in-law to huddle together. We decided to walk down the street to a small park on a point jutting out into Long Island Sound. We stood together looking over the water at lower Manhattan, and there against that azure sky was a plume of grey smoke, visible from so far away. We wondered aloud about all the commuters from our town who were likely right there. Some of them friends. Would they be on the train coming home that night? We didn’t know then that the trains weren’t even running.
The last frames in my film memories are all grey, of course. Everyone’s are. The smoke erased the blue sky at Ground Zero, and it would be a long time before it would reappear.
This morning I wanted to post a photo of a distinctly tower-esque 12-foot helianthus salicifolius (perennial willow sunflower) on Instagram for #day70 in my #100daysofflowersandveggies series. This crazy plant was a gift from Polly Hill Arboretum director Tim Boland, and I had no idea it would get so tall and branch so much. It is covered with hundreds of green buds, and we have been waiting for the flowers to bloom for weeks. This morning the first bud turned to bloom and many more showed hints of yellow – against a deep blue sky.
I took my photos and came inside to crop the images. To my surprise, in every frame a looming daddy long legs was smothering the top bloom. Not that I can blame the daddy long legs, but it was a little creepy. The things you don’t see with your naked eye!
You just never know.
Look up, look down, look all around today. Grab the moments of beauty and hold on to them.
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September 11
Gardening, Serenity, Spirituality
Hidden in Plain Sight
September 5, 2021 Susie Middleton 2 Comments
USUALLY my partner wakes up before I do. He pulls on his slippers quietly, grabs his book and heads downstairs to turn the coffee on. When I finally open my eyes, sit up, and swing my feet to the floor, I lean over to the windowsill and peer outside, sometimes pressing my head against the screen so that I can see the back deck below better.
There he is, moccasin-slippered feet crossed and poking out from plaid flannel pajama pants, that grey tattered zip-up sweater hanging loosely over the mustard-yellow West Tisbury tee shirt. He fills the Adirondack chair like he means it, left arm draped over the ample chair rail, hand clutching his coffee mug, book on his knee. The tousled bed-head of silver Christopher Lloyd-ish hair belies gravity.
This is comforting to me. Not only that he is there, but that he is allowing himself this time of peace and quiet outdoors before the day begins (and before I start a nonstop stream of chatter).
The very next thing I do is putter around the bed and into the bathroom, where another set of windows along the back side of the second story of our house offers a different view. From this vantage point, I can see the perennial beds along the walkway below, the mounds of catmint and lamb’s ears and sedum and Russian sage bunched together just as I drew them on paper two winters ago. Better still, I can look up the hill to the fenced vegetable and flower garden.
The garden faces east, and since it sits up on a rise, it draws the early morning sun like a magnet. Right now, the garden is almost completely enveloped in bean vines, with the occasional sunflower or cosmos poking out here and there. I planted the Rattlesnake pole bean and sunflower seeds halfway through the summer all along the bottom of the semi-circle of fence on the east side and all across the back of the west side, where the peas were in June and July.
I always forget that the vines race up the six or seven feet of fence in a few short weeks. After that, in an effort to keep growing, they travel sideways, up, down, and around each other, twining themselves into a massive heavy canopy that bends the top of the wiggly deer fence in on itself. The effect is dramatic, essentially creating an outdoor room within, almost like a secret garden.
Inside, the zinnias and cosmos are pushing six feet tall, reaching up for the midday sun now that the vines throw so much shade at sunrise. In the shadowy paths between the beds, bits and pieces of light that manage to filter through the vines dapple on bouncy nasturtium leaves and flowers, picking an occasional chocolate lace flower or snapdragon to spotlight. A few winter squash vines have taken off in the oldest bed on the north end of the garden, forming a horizontal canopy that matches the vertical bean vines in mystery and abandon.
This morning when I looked down on the back deck, my partner was not in his chair. Moving to the bathroom window, I looked out to see him padding down from the veg garden.
Hello!
Hello!
He paused, a broad smile bridging his face.
“I’ve been in the garden,” he said slowly and deliberately, looking up at me, the smile widening. “It’s lovely in there. Did you know the zinnia blossoms have these little tiny yellow star-shaped mini flowers in them? And that Tithonia — it’s magnificent.”
He went on to say that he thought of me up there, and understood why I like to visit the garden and linger inside it every morning. It is serene and beautiful and magical, he admitted. But something you have to appreciate alone. (Usually his visits to the garden – since spearheading the construction of it and occasionally venturing in for infrastructure repairs – are on my urging when I’m busting to show him a new dahlia or a heavy branch of ripening tomatoes. It’s fun to share my enthusiasm, but not the same as enjoying the serenity the place brings in solitude.)
A hummingbird has been visiting me frequently in the garden. It’s almost as if it wants to communicate, hovering as it does three feet from my face until I hear the distinctive thrumming of its wings and look up to greet it.
Yesterday afternoon the hummingbird appeared on the back deck and visited my partner, choosing to greet him first, hovering to say hello before spinning off to poke around some salvia along the walkway. My partner loves hummingbirds and was thrilled at this gesture — a tiny messenger from the land of serenity reminding him not to forget what he gleaned that morning. An acknowledgment of what comes into focus if you stop to observe. And a sheer delight, if nothing else.
Odd as I am sure it will appear to some, I can think of no better form of personal involvement in the cure of the environment than that of gardening. A person who is growing a garden, if he is growing it organically, is improving a piece of the world. He is producing something to eat, which makes him somewhat independent of the grocery business, but his is also enlarging, for himself, the meaning of food and the pleasure of eating.
The care of the earth is our most ancient and most worthy and, after all, our most pleasing responsibility. To cherish what remains of it, and to foster its renewal, is our only legitimate hope.
This is because outdoors we are confronted everywhere with wonders; we see that the miraculous is not extraordinary but the common mode of existence. It is our daily bread.
Wendell Berry
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Beauty, Flowers, Gardening, Serenity, Sobriety
A Body in Motion Stays in Motion. A Body at Rest…
August 29, 2021 Susie Middleton 6 Comments
“Take one thing and do it very deeply and carefully and you will be doing everything at the same time.”
— Thich Nhat Hanh
I AM NOT known for my ability to stand still or pay attention for long periods of time — my default setting is constant motion. And my brain is even worse. A nonstop game of ping-pong is going on inside that cavern.
At this particular moment, there are 45 windows open in the Chrome browser on my laptop. There are 10 books and 12 magazines on and below my bedside table. I am ostensibly working on this blog, but in reality I’m thinking about a friend’s sick dog, another friend’s illness, an event I need to wrap my head around, a telephone call I’d like to make, two appointments I have tomorrow, and a recipe I plan to test today.
Getting my thoughts to settle in one place seems nearly impossible sometimes. Worse, sometimes (many times), I verbalize them: Words come streaming out of my head in the form of a Faulkner-esque soliloquy which my partner must listen to with patience. (God bless him, he has that ability.)
That may be why I am drawn to gardening, to photography, to cooking, to arranging flowers, to writing. These activities require extreme focus, and inevitably when I am deep into one of them, my anxieties drop away, my whole body slows down, and I feel peaceful and content. I’m still energized but the concentration of the energy on one thing is very freeing.
“Nothing feeds the center so much as creative work, even humble kinds like cooking and sewing.”
— Anne Morrow Lindbergh
I’ve gotten pretty good at turning to one of these activities as a natural way of calming down. Sometimes I feel like I’m just a hedonist, seeking out pleasure, but most of the time I identify this impulse as one of the ways I manage and maintain both physical and mental sobriety. It may not be the thing that someone else has to do to get through life, but for me these pursuits are essential.
Late in the day on Friday (after our internet returned from its fifth hiatus this week), I decided to press the button and sign up for a gardening photography class happening the next morning at Polly Hill Arboretum. Naturally I didn’t sleep well Friday night and after a cup of coffee, I was still regretting my decision when I got in the car to head over there at 8 a.m.
Bear in mind that Polly Hill is only a couple miles from my house, the place is gorgeous, a front had blown through leaving us with much cooler air, and the class promised to be laid back. A couple hours of wandering around outside in a beautiful place with a camera — how hard is that?
Of course, it turned out to be a good call, sleep or no sleep. The teacher – Dan Jaffe Wilder, the author and photographer of Native Plants for New England Gardens – was lively, articulate, and down-to-earth. The class was small, we moved through almost the whole arboretum, and we photographed a range of subjects. Best of all, I stimulated the learning part of my brain, which I always enjoy. It’s not that we covered a lot of technical camera things (which frankly make my brain short circuit), though I did push myself to use the camera in ways I don’t normally.
It was more about making art – looking at scenes from different angles, moving around rather than shooting straight on, framing a shot in different ways, dividing a shot into thirds to find the interesting off-center spots to focus on, noticing unusual interplays of texture and shape.
It was very freeing since I realized that I normally tend to dive straight into the most colorful or most graphic object in a scene — the flower, the bee, the rusty door, the moss-covered pig.
But that means I often miss the more interesting and dynamic contrasts of shapes and textures — the place where the meadow meets the stone path, where the climbing hydrangea begins to take over a stone wall, where the flowering branch interrupts a stream of light spilling through the opening in a hedge. Just the hint of a barn door through a veil of foliage.
I took literally hundreds of photos. That is a little bizarre – all photographers, especially in the digital world, do this to some extent and cull out much of what they shoot. They “bracket” a shot by changing the aperture and shutter speed and the distance from the subject so that they have lots of options of one scene. But I don’t think they are wasting shots the way I do – I still take way too many photos without really changing much in each frame. Ironically, I might need to move around more!
But taking so many pictures yesterday was helpful as I was able to look at them last night knowing why I had 20 versions of one thing…that I had been concentrating (as instructed!) on framing, on depth of field, on the flow of a photo, or the location of the subject.
I think that may have been the biggest takeaway for me from the class: Work on one thing at a time. (Ha! Difficult for me.) Break photography down into components. Work on just composition or just light or just depth of field. Instead of randomly firing off a million photos and hoping for the best, focus on one thing and slowly consider different approaches to it.
Doing this requires stillness.
“The basic condition for us to be able to hear the call of beauty and respond to it is silence. If we don’t have silence in ourselves—if our mind, our body are full of noise — then we can’t hear beauty’s call.“
— Thicht Nhat Hanh
Well, it’s something to aim for anyway, even if I never quite get there.
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Beauty, Flowers, Gardening, Serenity, Sobriety, Spirituality, Sustain
Hello, Henri. Goodbye Fair-Weather Neighbors.
August 22, 2021 Susie Middleton 4 Comments
THERE IS NOTHING BETTER than being inside your cozy home on a stormy day. If that day is a Sunday and you have a good book or a pile of magazines, a comfortable chair, a dog at your feet, coffee or tea brewing, even better.
Perhaps the window is cracked and the breeze is on the back of your neck. You listen as the wind swoops through the trees, humming and whistling as it builds to a soft crescendo. Looking out, you see limbs of leaves bouncing wildly in and out of your view, tall grasses and random flowers flattened against themselves like a cotton skirt wrapped around your legs.
You might venture out with the dog from time to time to inspect the gentle carnage, leaves and lichen plastered to the floor of the wooden deck, acorns and twigs and branches morphing into mossy tableaus under the oaks. A pole bean vine or two dangling from a fence post.
There is a litter of pink cosmos petals across the maroon marigolds and a single cosmos heading sideways. No sign of the two baby bunnies you’re been keeping an eye on, but they are probably safely under the deck in a nest of pine needles.
Later you might drive up-Island to see the storm surf, to watch the waves roll in, cresting and crashing on the slick rocks and rutted sand.
You’ll catch the early evening light turning the clouds a rosy pink and the water an inky denim blue with frayed shadows.
Swaths of goldenrod and phragmites might sway under the causeway as you walk back to the car, hand-in-hand with the person you love.
You would miss all this of course if you jumped on a plane and left the Island the night before as many people did. The constant drone of jet engines gave them away. Staying the course was not for them.
The thought of this exodus might make you a little sad if you were the nostalgic type, wishing for that time, not so long ago, when a storm meant staying put, battening down, stocking up, dragging the boats up to the dunes, taking down the clotheslines, staking up the garden plants, harvesting all the veggies and flowers, moving the outdoor furniture, filling pots with water for flushing the toilets, making sure your neighbor doesn’t need anything.
Not heading for the nearest exit.
It seems that moving around or away from discomfort instead of through it is the modern way. Which of course means missing all the beauty that hides in the dark spots. (Says she who is prone to assigning metaphors to everything!)
No matter. If you were here as the storm passed to the west, leaving a branch or two down here and there, you had a good day. And you remembered why you live on an Island, why you stick close to the sea, how beautiful the light is after the storm passes.
P.S. Even though the storm did not turn out to be a big deal, the gusts were aggressive enough to flatten some zinnias and sunflowers I hadn’t tied up properly (I knew I’d missed something!). But for the most part, they’re fine. I just stood them back up and lassoed them to a stake or two. And some things looked even happier after a bit of rain!
BOOK RECS THIS WEEK
I know I mentioned the novel Cutting For Stone last week, but in the interim I finished reading it, and I believe it is one of the best books I’ve ever read. I don’t know how I missed it when it was published in 2009, but I’m grateful to have discovered it now. I put it down thinking about the arc of life, about how the little (and big) actions we take (and don’t take) have deep repercussions. I learned a little about the country of Ethiopia. I learned much about the job of a surgeon. And I was challenged to remember that people show their love in different ways. And that bonds of family are never truly severed, even if they seem broken.
I recently discovered Sarah Raven through her Instagram account @sarahravenperchhill and through an interview she did with flower farmer Erin Benzakein. Once again, I’m not sure how I missed this talented and accomplished British flower maven, but I’m glad to be on board now. I just got her newest book in the mail and I am over the moon about it, especially her tips, her suggested color palettes and her lists of favorite flower varieties. Beautiful photographs by her collaborator Johnathan Buckley featured in a compact book with a lovely design make A Year Full of Flowers: Gardening for All Seasons one I will be reading from cover to cover.
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3,045 | But no frost yet. So we still have flowers. Round two or three or four on the self-seeding calendulas.
And we still have green beans. Yay. Rattlesnake pole beans. Double yay. Lucky we are that the trellis hasn’t blown over in this Nor ‘Easter whiffling past. But even if it had, I’d be out there picking through the vines on the ground.
I can’t pick every day now, though, because the plants are flowering less and yielding less beans. It’s not efficient to spend time going up and down the row, squatting up and down to check every vine, if you’re not going to come away with much.
So when I do pick, some of the beans tend to be on the larger side. If they are really getting fat, I leave them, because the Rattlesnakes will eventually yield edible seeds. Some of them (see photo at right) are already plump and podding.
But if they are just a little bit beyond the filet-ish stage, I have my excuse for a slow-sauté. Every year I talk about slow-sautéed green beans on Sixburnersue. (Sorry.) I love the technique because it brings out the nutty, earthy, satisfying side of green beans, while adding the delicious side notes of aromatic veggies and herbs that cook in the pan, too. And though it certainly isn’t required, a bit of bacon, ham, or pancetta in the pan never hurts.
Last night I made a vegetarian version of one of these sautés with the Rattlesnakes, some shisito peppers, and shallots, and served it over polenta. But because my good camera is malfunctioning (it needs to be cleaned, but my car is also malfunctioning so getting to the camera shop is going to be tricky!), I don’t have a nice photo of the dish to show you. It is probably just as well, because while these beans are delicious, they aren’t the prettiest.
Of course, because I love the technique so much, I had to include it in Fresh from the Farm: A Year of Recipes and Stories. So I thought I’d share that recipe (Slow Sauteed Green Beans with Shiitakes and Prosciutto) with you here, even though when I wrote it we were growing Kentucky Wonder and Fortex pole green beans, not Rattlesnakes. Now that I’ve discovered Rattlesnakes, there’s no going back. But any green bean (pole or bush), as long as it isn’t too thin, will work here. Get out your skillet and go for it.
Slow-Sautéed Green Beans with Shiitakes and Prosciutto
Recipe copyright Susie Middleton from Fresh From the Farm: A Year of Recipes and Stories.
You won’t believe how crowded the pan is when you first load it up with all these veggies; but with this terrific (and straightforward) technique, the veggies will slowly soften, brown, and shrink into a delicious and tender tangle of deep flavor. The browning will start happening fast in the second half of cooking, but don’t jump the gun and stop the cooking too soon. Just stir more frequently and really let everything get a deep brown color for the most lovely flavor.
Serves 4
________________________________________________________________
2 teaspoons maple syrup
2 teaspoons sherry or white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 pound green beans, trimmed
7 to 8 ounces shiitake mushrooms, stemmed and halved (or quartered if large)
8 cloves garlic, peeled and halved
2 ounces thinly sliced prosciutto, torn into small (1- to 2-inch) pieces
4 medium sprigs fresh rosemary
Kosher salt
___________________________________________________________________
In a small bowl, combine the maple syrup and vinegar.
In a large (12-inch) nonstick skillet, heat the olive oil over medium heat. Add the beans, mushrooms, garlic, prosciutto, rosemary, and 1 teaspoon salt. Toss well with tongs to coat. Cover the pan and cook, stirring occasionally, until all the green beans have turned bright green, are beginning to turn brown, and have begun to lose their stiffness, 10 to 12 minutes. Uncover and cook, stirring more frequently, until all the beans are very deeply browned (the mushrooms and garlic will be browned and tender, too), 15 to 17 more minutes. Remove the pan from the heat and taste a bean and a mushroom for salt. Season lightly if necessary (the mushrooms may have absorbed more of the salt). Stir in the maple-vinegar mixture. Remove the rosemary sprigs and transfer to a serving platter or plates. Eat right away.
Beans
soups, The Recipes
Stormy Minestrone, A Recipe for Comfort
November 5, 2012 Susie Middleton 2 Comments
All I can think about today is soup. This may be because I have too many vegetables crowding up the fridge. After another round of recipe development and a pre-hurricane sweep of the garden, I am left with the clear makings of minestrone—everything from a five-pound bag of carrots to three awkwardly space-hogging baby fennel bulbs. I have a big basket of winter squash I keep stumbling over in the pantry, and I have a little handful of green beans I just plucked off the dying vines this morning. I even have a few cranberry beans that are finally ready to harvest, from plants that miraculously show very little storm damage.
Our storm damage, in fact, was minimal. Had circumstances been different—if Sandy hadn’t taken a left turn when she did—we would likely be facing a very different winter here on the farm. Instead the hoop house is still standing, the animals are all fine, and in fact, we have another flock of laying hens due to arrive here this week (more on that soon). So thankfully, Roy is building—rather than rebuilding. Now, of course, I hear that a big Nor ‘Easter is coming up the coast this week. So maybe we are not out of the woods yet. But still. I can’t stop thinking about Staten Island and the Rockaways and Seaside Heights. All those folks still without power and nights getting really chilly. And lots of friends on the coast of Connecticut with serious flood damage. We did have plenty of coastal erosion up here on the Island and flooding in the lowest harbor areas in the towns, but most homes were safe and dry (and warm).
Everyone knows it could have been different, though. One Island friend posted an idea on Facebook a couple days ago for a coats-and-warm-blankets drive, and seemingly overnight, boxes outside of Island businesses filled up with donations, and volunteers have come forward to drive the items down to a particularly hard-hit neighborhood in Queens.
I will be here, making hot and comforting soup, sort of a crazy response to feeling for other people who are cold. It’s like I have a sympathetic and not entirely imaginary chill that must be chased away. We human beings have strange responses to things—I know I can’t share my soup with those folks, but I’m hoping someone else will share their hot food with someone cold and hungry, and in the meantime I’m sending comfort-soup-karma out as best I can.
Here’s my Fall Farmers’ Market Minestrone recipe from The Fresh & Green Table. Deeply flavored without any meat at all, it’s a good starting point for comfort soup, but feel free to vary the veggies as you please.
Fall Farmers’ Market Minestrone
Recipe copyright Susie Middleton, from The Fresh & Green Table (Chronicle Books, 2012).
The secrets to this meatless minestrone include lots of aromatic veggies and a Parmigiano rind. I usually finish the soup with grated Parmigiano and/or a bit of gremolata (a mix of freshly chopped parsley, lemon zest, and garlic). But if you don’t want to bother with the gremolata , it’s perfectly delicious without it.
______________________________
1/4 cup extra-virgin olive oil
2 cups medium-diced onions (about 1 large or 2 medium)
2 cups thinly sliced Savoy cabbage (about 1/4 small head)
1 cup thinly sliced fennel bulb (quartered and cored first, about 1/2 small bulb)
1 cup thinly sliced carrots (about 2 carrots)
Kosher salt
1 cup peeled, medium-diced butternut squash (about 4 to 5 oz.)
1 cup large-diced stemmed Swiss chard leaves (thinly slice stems separately and include them, too)
1 Tbsp. minced fresh garlic (plus 1/2 tsp. if making gremolata)
1 Tbsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
1 tsp. ground coriander
1 Tbsp. tomato paste
1 14 1/2-oz. can diced tomatoes (I like Muir Glen), well drained
1 2-inch Parmigiano-Reggiano rind
½ cup ditalini pasta or other very small pasta
1 cup thinly sliced green beans (about 4 oz.)
½ to 1 cup fresh corn kernels (optional)
1 to 2 tsp. lemon juice
½ tsp. lemon zest (if making gremolata)
2 Tbs. chopped fresh parsley
1/3 cup coarsely grated Parmigiano Regianno
______________________________
a 5- to 6-quart Dutch oven or other large soup pot, heat the olive oil over medium heat. Add the onion, fennel, cabbage, carrots and 1 tsp. salt. Cover and cook, stirring occasionally, until the onions are softened and mostly translucent and the cabbage is limp, about 6 to 8 minutes. Uncover and continue cooking, stirring occasionally, until much of the cabbage is browning and the bottom of the pan is browning as well, about another 8 to 9 minutes.
Add the 1 Tbsp. garlic, the thyme, the rosemary, the coriander, and the tomato paste. Stir until fragrant, about 30 seconds. Add the butternut squash, the chard, the diced tomatoes, and 1 ½ tsp. salt and stir well until incorporated. Add the Parmigiano rind and 8 cups water.
Bring to a boil, reduce to a simmer, and cook, stirring occasionally, for 10 minutes. Add the ditalini and cook another 8 minutes. Add the green beans and the fresh corn (if using) and cook for 4 to 5 more minutes. Remove the pot from the heat, remove the Parmigiano rind, and stir in 1 tsp. of the lemon juice. Let cool for a few minutes; taste and adjust for salt, pepper, and lemon juice.
For the gremolata (optional), combine the 1 tsp. garlic, the lemon zest, and the fresh parsley in a small bowl.
Garnish each portion of hot soup with some of the gremolata or chopped parsely and some of the Parmigiano.
Yields 8 cups, Serves 6
BeansButternut SquashCabbageCARROTSFennelWinter Squash
side dishes, starters, The Garden, The Recipes
You Say Borlotti, I Say Cranberry—Beans, That Is
October 19, 2010 Susie Middleton 5 Comments
Halfway through the summer, I gave into temptation and bought a new packet of seeds for the vegetable garden. (Like I really needed more seeds—we had so many left over from our order last winter that I have enough to start the entire garden next year.) Right around the time our first carrot row emptied out, I happened to spot some Italian Borlotti beans at the garden center down the road. I had to have them.
I’ve always wanted to grow shell beans. I think it’s the whole popping-them-out-of-the-pod thing. It seems so peaceful to me—an activity you definitely have to slow down to enjoy. But these particular shell beans are special. First off, they’re pink. I’m not kidding—my favorite color. The crimson pods and the magenta-dappled beans are way too charming to pass up. Secondly (and yeah, a bit more importantly), Borlotti beans (usually called Cranberry beans in the States) are delicious. Cooked fresh, their creamy, meaty texture is like no dried or canned bean you’ve ever eaten. The only bummer thing is that they lose that beautiful color when cooked.
Because I planted my Borlotti beans late in the season, I didn’t expect much. In fact, after a little initial weeding to help the baby plants along, I kind of ignored them as summer waned and fall got busy. But every once in a while I’d catch a glimpse of pink among the weeds, and I discovered that the plants were producing lots of pods. As soon as the pods started plumping up, I’d zipper one open every time I visited the garden. I was trying to figure out when to harvest them. Were the beans ripe? They seemed big enough, but many of them also had a pale greenish hue—hardly white with pink spots. I couldn’t find any info on the internet, but I finally got my answer, almost by accident.
I took a few pods home one day to photograph, and as I was lining them up on the patio, I noticed that even though all the pods were predominantly pink, some of them were mottled with green, some with white. The pods that had the most white—almost the color of candy canes—had the nice white and magenta speckled ripe beans inside. The pods that had a mottled green background color still had the greenish beans inside. And there were gradations along the way; it seems the pods gradually change color as the beans ripen. At last, I’d finally figured out a way to tell if the beans were ripe without having to pick the pod and open it up first.
Saturday Roy and Libby and I pulled up most of the Borlotti bean plants. We were in a rush, trying to get some tidying done in the garden before heading to the Bronx Sunday morning for a book signing I’d been asked to do at The New York Botanical Garden’s Edible Garden event. So I snipped the pods off the plants, stuffed them in a bucket, and crammed them into the fridge at home.
This afternoon I got a chance to (slow down and) sort through the pods, and happily, a majority of them were more pink than green. I shelled enough pods just to get two cups of beans, as I want to make them last. I almost hated to cook with them they were so pretty. But I wanted to prepare them the way I’ve had them in Italian restaurants—with lots of garlic and rosemary. I wasn’t disappointed; they were as delicious as I remember—the perfect thing with a warm green salad and some crusty bread. And the bonus: Since they’re fresh, they cooked in less than 30 minutes (no soaking). (And actually, despite turning grey, they were still quite pretty when I photographed them, too, though you will just have to believe me. Unfortunately, I accidentally erased and recycled those photos tonight. Glad I don’t do that very often!)
Depending on where you live, you may still see the fresh beans at farmers’ markets or natural food stores this fall. But even if you don’t get a chance to cook them fresh this year, keep an eye out for dried Borlotti (or Cranberry) beans. They’re a classic addition to all kinds of Italian soups and stews like Pasta Fagioli and Minestrone.
Fresh Cranberry Beans with Bacon, Rosemary & Garlic
For a light supper, serve these beans with a warm escarole, spinach, or arugula salad and some crusty bread. If you have pancetta (Italian bacon), it would be a more authentic substitute for bacon, so feel free to use it. And if you want to go meatless altogether, no worries. The beans are still full of flavor cooked with just the rosemary and garlic and without the meat.
2 cups (10 oz.) shelled fresh cranberry beans (from about 1 ¼ lbs. pods)
kosher salt
extra virgin olive oil
1 large clove garlic, smashed, plus 2 tsp. minced fresh garlic
2 smal sprigs fresh rosemary plus 1½ tsp. chopped fresh rosemary
2 slices bacon
1/2 tsp. sherry vinegar or white balsamic vinegar
In a medium saucepan, combine the cranberry beans, ½ tsp. kosher salt, the rosemary sprigs, the smashed garlic clove, and 3 cups water. Bring to a boil, reduce to a simmer, and cook gently until the beans are tender, about 20 to 25 minutes. (You should be able to mash them lightly with the back of a spoon.)
Transfer the beans with a slotted spoon to a bowl, and reserve the saucepan of cooking liquid. Remove the garlic and rosemary leaves from the beans.
In a medium heavy nonstick skillet, cook the bacon or pancetta over medium-low heat until the bacon is crisp, about 12 minutes. Transfer the bacon to paper towels to drain. Turn the heat to medium and add 1 Tbs. of extra-virgin olive oil to the skillet.
When the oil is hot, add the minced garlic, and cook, stirring, until the garlic is fragrant and softened, about 1 minute. Add the beans, ½ tsp. kosher salt, ½ tsp. of the chopped rosemary, and a small amount (about ¼ cup) of the cooking liquid. Turn the heat to medium-high and cook, stirring frequently, until most of the cooking liquid has simmered down or been absorbed, about 2 minutes. Add the sherry vinegar and another ½ tsp. chopped rosemary to the beans. Stir and transfer all the contents of the pan to a serving bowl and garnish with the bacon, crumbled, and the remaining ½ tsp. chopped rosemary. (If you don’t plan to eat all the beans tonight, save a little more of the cooking liquid to reheat them in tomorrow.)
Serves 3 to 4 as a side dish.
Beans
side dishes
Slow-Sautéed Pole Beans with Shallots and Bacon — Not so Pretty, but Pretty Delicious
September 15, 2010 Susie Middleton 5 Comments
When the pole bean trellis blew down for the second time, we left it. Granted, we were a bit annoyed at the pole beans. They took a lifetime to germinate and what seemed like eternity to start yielding. Meanwhile the bush beans were churning out lovely filet beans by the pound every day. We would have ignored the pole beans altogether except for this nagging voice I had in my head, “Pole beans are better than bush beans.” I grew up with this voice. My father’s.
My father and his mother (my grandmother Honey, who “put up” pole beans at the end of every summer) were always carrying on about the superiority of “pole beans” over bush beans. (Pole beans are green bean varieties like Kentucky Wonder that grow on vines as long as 12 feet, therefore needing support in the form of poles or some other trellising.) I needed to find out the truth for myself, as it seemed to me that our bush beans (a variety from FedCo called Beananza) were pretty darn tasty—and oh-so-lovely to look at, too. The pole beans looked kind of gnarled up and blotchy the minute they appeared on the scene.
They didn’t get any prettier—but they did keep growing, even under the weight of a collapsed trellis. After neglecting them for a while (figuring we’d eventually till them back into the soil, as nitrate-fixing beans make great soil enhancements), we came along one day, lifted up the vines, and discovered dozens of big funky beans growing under them. We surely weren’t going to sell these fallen beans, so I collected them that day—and every few days thereafter—and took them home for us. From the first time I picked them, I knew something was up. They just smelled “bean-y.” I realize that doesn’t sound too appealing, but I mean it in the best way—a really fresh, green, arresting aroma that followed through when I cooked them. It was green bean flavor times two! Really delicious. So now I have to tell my Dad he was right. Bummer.
The pole beans (at least the varieties we grew—Kentucky Wonder and Fortex) do present one cooking challenge: their texture is a bit, well… I wouldn’t say tougher exactly, just more substantial, I guess. Toothsome, in a good way. To me that texture is a clue to cook the beans a bit longer and with some heartier flavors. But by longer cooking, I don’t mean boiling them to death. I mean something like slow-sautéing, where the beans get brown and tender and pick up the flavors of other ingredients in the pan, like the shallots and bacon in the recipe below. I made this recipe yesterday because it felt comforting and warm, and we’ve had a bit of a nip in the air up here. Plus, I had some particularly gnarly beans to deal with. So it may not look so pretty (though, yes, everything is supposed to be that brown—brown is where all the flavor is), but it did taste pretty delicious.
Slow-Sautéed Pole Beans with Shallots & Bacon
If you don’t have pole green beans, don’t worry. This recipe will work great with any mature green beans—just choose the largest beans you can find when you’re shopping. This method of “slow-sautéing” involves a crowded pan (the opposite of what you would think of for a quick sauté), but I promise you it works great. Keep the pan at a gentle sizzle—you can always slow browning down by lowering the heat. The end goal is veggies that are cooked through and nicely browned, too.
__________________________________
2 teaspoons orange juice
1 teaspoon red wine vinegar
3 tablespoons extra-virgin olive oil
12 ounces pole green beans, trimmed and cut into 2- or 3-inch pieces
4 large shallots, peeled and cut lengthwise into ½-inch wedges (keep a little of the stem end intact if you can)
2 ounces bacon (about 2 pieces), cut into 1-inch pieces
kosher salt
½ tablespoon unsalted butter
__________________________________
In a small bowl, combine the orange juice and vinegar and set aside. In a 10-inch straight sided skillet, heat the olive oil over medium heat. Add the beans, shallots, bacon, and a scant teaspoon of salt. Using tongs, toss to break up the bacon and to coat everything with the oil and salt. Reduce the heat to medium-low. Cook, stirring occasionally at first and a little more frequently after browning begins, until the vegetables are all very-well browned and limp (the bacon will be cooked through and some pieces will be crisp), about 22 to 25 minutes. Remove the pan from the heat, add the butter and the orange juice mixture, and immediately stir to incorporate the liquids and melting butter into the beans. Transfer the vegetables to a serving dish or individual plates and serve hot or warm.
Serves 3 to 4 as a side dish
Beans
salads, side dishes, The Recipes
It’s About the Green Beans, Stupid!
July 27, 2010 Susie Middleton 1 Comment
For all the complaining I did about green beans as a child, I can’t believe I’m growing (and eating) more of them these days than practically any other vegetable. My green bean complaints started early. First, my mom seemed stuck on serving those frozen, stringy “frenched” beans about five times a week, no matter what else was on the plate. (‘Very mushy texture’ is the best thing I can say about them.) After her Julia Child-cooking enlightenment period, my mom moved on to fresh beans—but we still ate them, boiled with butter, a lot. Then my Dad got into vegetable gardening, and his pride and joy were pole string beans. I remember one summer (I think I was 10) when it seemed like we ate nothing but green beans. Ack. I’m pretty sure there was then a period of about 20 years when I didn’t eat any green beans at all.
But eventually I became editor of Fine Cooking magazine, and as such, privy to all kinds of reader feedback and issue surveys. I noticed that every time we did a feature with green bean recipes in it, the article topped the popularity scales. Finally, I had to say to myself, “It’s about the green beans, stupid.” Yes, I admitted, green beans are the most popular, most well-liked vegetable on the planet (or at least in America).
Fortunately somewhere along the way I also learned to love green beans—mostly because I began to cook them in lots of different ways. (I roast, grill, braise, and sauté them in Fast, Fresh & Green.) But there’s no getting around the fact that boiling is the quickest, simplest, and most efficient method for cooking green beans perfectly. And also the easiest way to ruin them.
There’s only one way to tell if a bean is perfectly cooked—by tasting it. Tasting as you cook is one of those concepts that chefs hammer into your head in culinary school, so I just thought I’d pass it along to you without screaming or throwing pots. There really is a practical (and rewarding) reason to taste as you cook. Actually, two reasons: flavor and texture. Unless you taste as you go, you won’t catch the subtle changes in flavor and texture that heat (both dry and wet heat) imparts to food, and you won’t be able to make the necessary adjustments in seasoning and cooking times that recipe instructions simply can’t tell you to do.
Green beans are a great example. Undercooked green beans are rubbery; overcooked are mushy. If you are boiling beans, simply begin tasting them after a few minutes. At first you will have a hard time biting through them. As the texture softens, the green beans are closer to being perfectly cooked. When you can just bite through with no resistance, they’re done. (If you walk away to check your email at this point and come back 5 minutes later, you will be sorry.) Yes, you will have to sacrifice a few green beans to tasting.
The thing is, different sized (and different aged) beans cook at different rates, so you pretty much need to taste every batch every time you cook them. In our garden, we are now harvesting “filet” beans—lovely slender green beans that are similar to French haricots verts—and they cook in just a couple minutes. But yesterday, I bought regular green beans at the grocery store to test a recipe for this blog (below), and they took about 6 minutes to be perfectly done. So tasting’s the thing.
By the way, in case there was any doubt, green beans are just as popular on Martha’s Vineyard as everywhere else. Even on recent days when hardly anything else at the farm stand has sold, the filet beans have disappeared. So of course, what have we gone and done? Planted more. (Bush beans are quick to germinate, flower, and fruit.) And the pole beans are coming, too. Yikes, I am going to be surrounded by green beans… having Jack-and-The-Beanstalk nightmares, don’t ya know. What goes around comes around.
The technique for perfectly cooked green beans is embedded in the recipe below. If you don’t feel like green beans with a Greek flavor profile, simply cook the beans and dress them as you please while they’re still a bit warm. Brown better, lemon oil, pesto, your favorite vinaigrette—whatever you like.
Warm Green Bean Salad with Feta, Olives, & Almonds and Lemon-Oregano Vinaigrette
3 tablespoons plus ½ teaspoon extra-virgin olive oil
¼ medium red onion, peeled and very thinly sliced
Kosher salt
12 ounces (3/4 lb.) green beans, trimmed
1 tablespoon balsamic vinegar
1 scant teaspoon freshly grated lemon zest
½ teaspoon honey
fresh pepper
1 tablespoon chopped fresh oregano
1 tablespoon chopped, pitted Kalamata olives
1 to 2 tablespoons finely crumbled feta cheese
1 tablespoon finely chopped toasted almonds
In a small nonstick skillet, heat ½ teaspoon of the olive oil over medium-high heat. Add the sliced red onion and cook, stirring, until the onion has just softened (the smallest pieces will be wilted), about 2 minutes. Set the onions aside.
Fill a large saucepan half full with water and 2 teaspoons kosher salt. Arrange a few layers of dishtowels on a work surface to drain the beans. Add the beans to the boiling water and begin timing immediately. Boil until the beans are tender to the bite but still green, 5 to 8 minutes. (Begin tasting after 3 or 4 minutes; depending on the age of the beans and how quickly your stovetop brings water back to a boil, there can be a wide range in doneness times.) Drain the beans, or use tongs to lift them out of the water, and spread them out on the towels to let excess moisture drain and evaporate, about 5 minutes.
Make the dressing: Whisk together the 3 tablespoons olive oil, the balsamic vinegar, the lemon zest, the honey, 1/8 teaspoon kosher salt, and several grinds of fresh pepper in a glass measure or small mixing bowl. Add the chopped oregano and the chopped olives and stir or whisk again well to combine.
Arrange the cooled beans on a platter or in a shallow bowl and drizzle with all of the dressing. Arrange the red onions loosely over the beans and sprinkle with as much of the feta cheese and toasted almonds that you like. Serve slightly warm or at room temperature.
Serves 4
Beans
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3,046 | Pancakes – Sausages - Ham. Tuesday, March 5 at 6:00 p.m. - Saint John Fisher Parish - Pointe-Claire, Canada | {
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1 The Marine Biome By Kyle Donahue and Susan MacNeil
2 Map The yellow is the marine biome.
3 Climate There isn’t really a climate in the marine biome due to the large area world wide but if you averaged it out it would be roughly room temperature.
4 Fact’s The marine biome is divided into three regions which are the coral reefs, estuaries, and oceans. The oceans represent the largest and most diverse of the ecosystems. Most of the oxygen in our atmosphere is generated by algae. Algae is also responsible for the absorption of large amounts of carbon dioxide from our atmosphere.
5 The ocean connects to the land by a inter-tidal zone.
Because of the rising and falling tides, coastal areas are constantly changing with various animals and marine plants living at the bottom and on the seashore. Rocky coastal areas are host to fewer species due to the fact that only the highest of tides will reach the top of the cliffs.
6 The deepest part of the ocean is called the abyssal zone.
It has many different species of invertebrates and fish including the coelacanth, a prehistoric fish once thought extinct about 65 million years ago and was found in the depths of the Indian Ocean. There are fish that glow in the dark using a process called photoluminescence.
7 The abyssal zone is very cold, and highly pressurized.
Its floor has vents formed by spreading tectonic plates which release hydrogen sulfide and other minerals which are consumed by the bacteria Which eventually get eaten by fish.
8 Plants The plants in the marine biome include many different kinds of coral reef. They are photosynthetic and can get their own food by it and like animals they can catch microorganisms as food with help of their tentacles. There are millions of species of algae and aquatic plants, most of which we haven't found yet.
9 There are also various types of algae, sea grasses, phytoplankton, seaweeds, mangroves, sea anemones and marsh grasses, sea cabbage, etc.
10 Animal’s Most animals have made adaptations to survive in the special requirements of the oceans. These adaptations include blubber in most mammals, and the dense fur of the sea otter. The marine biome can also house the largest animals on the planet, such as the Blue Whale. Common animals are whales, sea otters, fish, mollusks, crustaceans, and millions more.
11 Threats One main human influence that concerns the marine biome is oil spills. The oil can get in the animals skin or be swallowed by an animal, which would poison it.
12 Runoff’s containing fertilizer, industrial dumpings, and other wastes enter into rivers, ponds, and lakes and tend to promote abnormally rapid algae growth. When algae dies, dead organic matter accumulates in the water. This makes the water unusable and it kills many of the organisms living in the habitat.
13 Bibliography
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3,055 | Slot Die Coating Technology | Coating Tech Slot Dies Slot die coating systems can transcend limitations of conventional roll coating. Slot die coating emerges as an efficient, controllable alternative to roll coating and other conventional methods of applying fluids to web substrates. For a wide range of adhesives and low-viscosity coatings, today’s market and regulatory forces place a high ... SLOT DIE COATING TECHNOLOGY - PSTC SLOT DIE COATING TECHNOLOGY Mark David Miller, Market Development Manager, Extrusion Dies Industries, LLC, Chippewa Falls, WI Abstract Slot die coating technology is a function of the coating process, auxiliary system and fundamental technique. Experimental Study on Air Entrainment in Slot Die Coating of ... The focus of the current study is to investigate the bubble breakup mechanisms and understand the impact of geometric parameters and viscosity on the sizes of the sawteeth and bubbles during slot die coating of relatively high-viscosity (≥1 Pa-s), shear-thinning solutions. A custom designed experimental apparatus is used to capture the bubble ...
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3,056 | We adore Novel Erotics’s sexy sets designed to tickle the fancy anyone’s inner sapiosexual. Their previous kit we tried, the Evening Tea Kit, has an incredible bondage theme with high-quality products that impressed even this experienced kinkster! Their latest box, The Rendezvous, is a gentle S&M themed package that combines a blindfold with a selection of toys and a steamy story to get your inspiration started.
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Overall
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About the Author: Lorrae Bradbury
Sexpert, festival hopper, dog mom, and founder of Slutty Girl Problems. Full time weirdo and wanderlust traveler. I hope to empower women to embrace their sex lives and live adventurously! Fellow babes convene on Twitter and Instagram at @Lorraejo.
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1 Comment
gnipgnarps on July 14, 2017 at 12:57 pm
We got this one too and it was a lot of fun! The massage candle smelled so great! I really loved the story to go along with the toys. Thanks for the review! | {
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3,057 | Small claims court in Jefferson County is a unique type of court where a plaintiff can file a case in an amount of $10,000 or less. Small claims court in Jefferson County uses simpler rules and procedures than regular civil court which allows cases to be tried or resolved quicker and by people who are not attorneys.
What Happens at a Small Claims Court Trial
In a court trial, the judge will decide the facts of your case and will listen to the evidence provided by the plaintiff and the defendant. The judge will also listen to any testimony from any witnesses and examine any exhibits (documents and photographs) provided by the parties. The plaintiff presents their side first. The defendant presents their case after the plaintiff has concluded their presentation. It is important to speak clearly and slowly so that the judge can understand you. It is normal for all people to be nervous when speaking in public (let alone in front of a judge) so it may be helpful to practice talking about your case in front of another person (spouse, friend, neighbor).
How do I file a case in small claims court?
To begin a small claims case, the party needs to file a document with the court clerk called a complaint. A small claims complaint can be obtained at the court clerk’s office. The party that files the complaint is called the plaintiff. The defendant is the term that refers to the party being sued in the complaint.
Before Filing a Small Claims Court Case in Jefferson County
Prior to a party filing a case, you are encouraged to contact the defendant by drafting and sending a demand letter. A demand letter is simply a letter spelling out clearly and concisely what your case is and why you feel you are entitled to monetary damages. A demand letter is ideal because it takes time for a case to make its way through the courts toward a resolution. Also, collecting funds after prevailing in court can take more time and is not guaranteed. Drafting and sending a demand letter allows for both parties to explore the possibility of a settlement even before a case is filed. Finally, a demand letter allows the plaintiff a chance to explain in clear words the facts surrounding the issue (which is something the plaintiff will have to do in the complaint which is filed with the court).
Am I Able to Have an Attorney Represent Me in Small Claims Court?
You can represent yourself in small claims court or hire an attorney to represent you. However, when a corporate entity is the plaintiff in a case, it is required to be represented by an attorney.
Types of Small Claims Court Cases
In Illinois, only certain types of cases are handled in small claims court:
breach of contract
property damage
personal injury
evictions
repossessions of personal property that was leased or purchased on credit
garnishment actions brought against debtors
A small claims court can only award a party $10,000 (plus court costs and fees).
After your Small Claims Court Case
If the judge rules in favor of the plaintiff, the judge can issue an order or judgment awarding the plaintiff monetary damages. The law in Illinois requires that an appeal from the judgment be filed within thirty days of the date the judgment is entered by the court.
How to Prepare for a Small Claims Court Trial
The most important thing about preparing for your trial is the ability to explain your side of the case in a clear concise way to the judge (or jury) so they can understand. You should gather and bring anything that can support your side of the case including photographs, contracts, receipts, invoices, or other documents. Preparing a short chronology of the events in your case is helpful. The court will pay particular attention to details including times, dates, value of damages so it is critical to have these details noted and documented ahead of time (and even including them in your complaint). If there are any people who observed anything in your case, it is important to invite them to court to provide testimony at the trial. You should make sure any witness you need is aware of the location of the court (including courtroom number) and the time and date of the trial. If the witness refuses to come to court, you will need to prepare and serve a subpoena for the witness’s attendance.
Who can be a plaintiff in small claims court?
Small claims court can be used by any resident of Illinois or Illinois corporation (both as a plaintiff or a defendant). If someone is under eighteen, the court may appoint a guardian to act on behalf of the minor. If a corporation sues in small claims court, they will need to be represented by an attorney. However, if a corporation is sued, it can be represented by certain officials at the company including an officer, manager, or registered agent.
Jefferson County Small Claims Court Location
Small Claims Court cases are heard at:
Jefferson County Courthouse
100 S. 10th Street
Mt. Vernon, IL 62864
The circuit court clerk takes care of all documents and files for court cases. The circuit clerk’s address is:
P.O. Box 1266
Mt. Vernon, Illinois 62864-1266
The clerk’s phone number for the court is: 618-244-8008
The clerk’s fax number for the court is: 618-244-8029
Can I file a case in Jefferson County?
In Illinois, a small claims court case must be filed in the county where one of the defendants live or in the county in which the incident or transaction took place. For example, if the case involved property damage, the case could be filed in the county where the property is located.
How do I serve a party?
After a complaint is filed, the next step is for the plaintiff to affect service of the complaint on the defendant(s). If the party is an individual, service is easy. However, it can be more difficult finding a way to serve a corporate entity. In the State of Illinois, a corporate entity can be served on a corporation’s office or its registered agent. This information can be obtained online at the Illinois Secretary of State website.
Does a Jefferson County Small Claims Court Jury or Judge?
Jefferson County allows for a small claims court case to be either a bench (judge) or jury trial. You are encouraged to consult with an attorney prior to requesting a jury trial. A jury trial (which can be in front of six or twelve jurors) is highly complex and requires significantly more preparation than a trial in front of a judge. Requesting a jury trial also has additional costs for the party making the request. | {
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3,058 | Discovery of cell: – Robert Hooke (1665) is credited with the discovery of cell. He made microscope with visualizing power 100x. He observed very thin slice of cork under microscope and saw that the ork resembled the structure of a honey comb containing many tiny compartments; he called them “cellula” now termed cells. He saw only cell wall not organelles. He published his work in ‘ Micrographia’. Some organisms such as most bacteria are unicellular (consists of a single cell) Other organisms such as humans are multicellular. All cells are derived from other cells by cell division. Later on Anton Van Leewenhoek (1683) merchant of lenses made microscope of 300x . He was the first person to observe free cells like bacteria, protozoa, red blood cells, and sperms etc. He is known as Father of microscopy. He observed his own blood & found cells in it, he called it RBC‟s. Small microorganisms he called animalcules, actually bacteria.
Contribution of some scientists in the field of Cell Biology:
1. Swanson is called ‘ Father of Modern Biology’
2. Term bacteria by Ehvein Berg. Nehmiah Grew in 1682 proposed that all plant tissues are made up of small structures called cells. (Cell concept)
3. Alfonso Corti (1772) observed living substances in the cells.
4. Nucleus was first observed by Robert Brown (1831) within the cells of orchid roots.
5. Johannes Purkinje (1839) called the jelly like substance Protoplasm
6. Hugo Von Mohl (1846) also suggested the name ‘ protoplasm, for similar substance found in plants.
7. Protoplasm is ‘physical basis of life’ has been stated by Huxley.
8. In 1932, two German Scientists, Ruska and Knoll, invented the electron microscope
9. In the year 1838, Matthias Schleiden, a German botanist, first proposed the idea that all plants consist of cells.
10. In 1839, Theodar Schwann, another German botanist, asserted that all plants and animals are made up of cells
11. In 1824: Rene Dutroche proposed that all plant and animal tissue are made up of globular cells, which are binded with each other by cohession forces.)
12. In 1885, Rudolf Virchow expressed that all cells arise from pre-existing cells.
13. Man is estimated to have about 100 trillion (1014) cells in number.
Scientists Who Contributed To The Cell Theory
Robert Hooke
1665 -English scientist that cut a thin slice of cork and looked at it under his microscope. To him, the cork seemed to be made up of empty little boxes, which he named cells.
Anton Van Leewenhoek
1673 Dutch naturalist who created a very powerful (for the time period) single lens microscope, He observed pond water. In pond scum he discovered small animals he called animalcules, or little animals (protists), and also discovered bacteria while examining scraping of crud from his teeth.
Matthias Schleiden
1838 German botanist who determined plants are composed of cells.
Theodor Schwann
German physiologist and histologist who in 1838 and 1839 identified the cell as the basic structure of plant and animal tissue (1810-1882)
Rudolph Virchow
1858 – A doctor who stated that all living cells come from other living cells (part 3 of the cell theory) The Cell Theory:
Three parts – 1. All organisms are made up of one or more cells.
2 Cells are the basic unit of life.
3. All cells arise from pre-existing cells
Francesco Redi
(Italy 1668) Tested the hypothesis of spontaneous generation with flies on meat, and disproved it Louis Pasteur
(1861) pasteurized wine, milk, disproved spontaneous generation of microbes, discovered several bacterial pathogens
Schleiden and Schwann’s Cell Theory:
1) Cell is the basic unit of life.
2) Each cell is bounded by a thin membrane called Plasma membrane which in turn surrounds protoplasm, which contains nucleus. In plants cell wall surrounds the plasma membrane. 3) All cells are alike in structure and metabolic activities.
4) All cells can maintain their vitality independently.
5) The function of organism is the total sum of activities & interactions of constituent cells
Modern cell theory (Nageli (1846) and Rudolf Virchow (1855))
The new cell theory states the following points.
1. The cell is the structural and functional unit of life.
2. The new cells arise from the preexisting cell only.
3. The Cells contains nucleus which has hereditary information (DNA) in it which is passed from cell to cell.
4. Energy flow occurs within cells.
5. All cells are basically same in chemical composition in organisms of similar species.
6. All known living things are made up of one or more cells.
7. All the activities of an organism are the outcome of the activities of its constituent cells.
Q. Give the differences between an eukaryotic cell and a prokaryotic cell.
Prokaryotic cell Eukaryotic cell
1. These are generally small in size (1-10m). 1. These are generally larger in size (5-100m) 2. Distinct nucleus is absent.i.e: genetic material 2. Distinct nucleus is present and is surrounded is not surrounded by a nuclear membrane and by a nuclear m embrane and is not in direct is in direct contact with cytoplasm. contact with cytoplasm.
3. Single chromosome present. 3. Contains more than one chromosomes.
4. Membrane bounded cell organelles are 4. Membrane bound cell organelles are present. absent.
5. Cell division occurs by binary fission or 5. Cell division occurs by mitosis or meiosis Budding. Mitosis does not occur
6. Reserve food material is in the form of glycogen. 6. Reserve food material is in the form of starch.
(iii) Pectins :- These are water soluble heterogeneous branched polysaccharides which are negatively charged. When Ca++ ions are added to solution of pectin molecules it cross links them to produce a semi rigid gel. This helps to link the cell wall components together.
(2) Origin:-The cell wall is a non living substance which is secreted by the living protoplast of the cell.
Every living cell in higher plants is connected to its living neighbours by fine cytoplasmic channels called plasmodesmata. The plasma membrane of one cell is continuous with the plasma membrane of other cell at plasmadesmata.
(4) Functions:-Cell wall provides mechanical support to the cell.
Plasma membrane
There are few points regarding plasma membrane, which are as follows:
1) Plasma membrane is a biomembrane that only surrounds cytoplasm of cell.
2) The bio-membranes are present both inside and outside cell, therefore a term plasma membrane was introduced.
3) It was first of all seen under microscope by Schwann and the term cell membrane or bio-membrane was coined by Naegali.
4) It is dynamic in nature, i.e. it can be removed, extended, renewed, moved and folded.
4) It is a thin lining selectively permeable membrane that surrounds all the prokaryotic as well as eukaryotic cells. It also surrounds the most cells organelles in eukaryotic cells .
5) It is living, elastic and made of proteins and lipids (fats).It has the same structure every where hence it is also called unit membrane.
Function: Its function is to provide a mechanical barrier for the protection of the inner cell contents and to regulate the movement of molecules in and out of the cell.
Molecular structure of plasma membrane
Fluid Mosaic Model given by Nicolson and Singer in 1972, fully explains the molecular structure of plasma membrane. According to this model, the plasma membrane is a bilamellar structure i.e. it is made of two layers of Phospholipids in which proteins molecules are embedded, The protein molecules in the plasma membrane have been compared to the “ ice bergs floating in the sea of lipids”. The proteins present inside the membrane between the Phospholipids molecules are known as intrinsic proteins and those on the outer surface of the membrane are known as extrinsic proteins. There are some intrinsic proteins seen through out the phospholipid layer, these are known as channel proteins. On the outer surface of membrane there are present Glycogen molecules, if these molecules are attached with lipid molecules they form Glycolipid complex and if to the proteins they form Glycoprotein complex. Each phospholipid molecule has a hydrophobic tail directed inwards and hydrophilic head directed outer wards, that is why Phospholipids are amphiphatic in nature.
Protoplasm
The term protoplasm was coined by Purkunjee for whatever is contained in the cell. It is divided in to two parts namely cytoplasm and Nucleoplasm. The Nucleoplasm is present in Nucleus and is confined to the boundries of Nuclear membrane.
The part of the cell between the cell membrane and the nuclear membrane is called the cytoplasm. The cytoplasm consists of the matrix and the organelles. The matrix is a transparent semi fluid substance. When active, it is always in a state of movement. The organelles are found embedded in the cytoplasm. They have definite shape, structure and function. All the metabolic activities of the cell such as synthesis, secretion, digestion and energy generation, are performed by the different cell organelles.
Cell organelles can be seen only with the help of an electron microscope.
The Cytoplasm is having following components
1. Cytosol 2) Cell organelles and 3) Cell inclusions
1) Cytosol:- It is an aqeous transparent ground substance also called Cytoplasmic matrix or hylaloplasm. It contains 90% water, Biomolecules such as minerals, sugars , Aminoacids, Nucleotides, Enzymes Vitamines, dissolved gases etc are necessary for the cell..
Cytoplasmic matrix exists in Sol-Gel state which are inter changeable. The gel state remains at periphery and is called as plasmagel or ectoplasm. While as Sol mainly remains in the centre & is called as plasmasol or endoplasm.
2) Cell organelles:-Cell organelles are sub cellular membrane bound compartments lying within the cell. Each of the cell organelles perform a specific function for the cell and also posses the property to survive independently outside the cell if they are put in a nutrient media which supplies the nutrient that are supplied by cell. Organelles are also sometimes called as organoids & they are of two types : Cytoplasmic and extra cytoplasmic orgenneles.
i) Cytoplasmic: Cytoplasmic organelles are those which are considered as part of cytoplasm. E.g. Mitochondria, Plastids, Endoplasmic Reticulum, Golgi complex, Lysosomes etc.
1) MITOCHONDRIA discovered by Kolliker (1880) in striated muscles of insects.
Mitochondria are double membrane bound cell organelles found within almost all eukaryotic cells. These are the sites for cellular respiration.
Ultra structure:-The mitochondria are double membrane bound structures containing an outer membrane and an inner membrane, the space between the two membranes is called perichondrial space or inter membrane space. It is filled with watery fluid. The space bound by the inner membrane is called the inner Chamber. The inner chamber is filed with matrix called mitochondrial matrix containing Mg++, Ca++ ions, Circular DNA Molecule and Ribosomes. The outer membrane is smooth while as the inner membrane is folded into a series of folds called Cristae. On the inner surface of cristae there is Knob like particles called Elementary particles or F0- F1 particles or oxysoms . The Elementary particle contains an enzyme called ATP synthetase which is an important for formation of ATP during cellular respiration. That is why they are also called the power house of cell.
Mitochondria are capable of self duplication (Replication). They are also able to synthesize some of their own proteins. Hence they are regarded as semiautonomous organelles. The highest no of mitochondria is found in flight muscles of insects.
Functions:-The mitochondria performs the following functions:-
Cell Respiration: – Mitochondria are the respiratory centers of the cell. They bring about oxidation of various stuffs such as carbohydrates, fats, proteins etc.
Thermo genesis:-In young mammals and hibernating mammals such as bats. There is a special tissue in the chest region called brown fat, which consists of numerous mitochondria which functions as a automatic furnace and generates enormous heat.
2)PLASTIDS
They are semi- autonomous, double cytoplasmic organelles. Plastid is 2nd largest organelle in plant after nucleus. The different types of plastids were discovered by Schimper 1885. All plastids are develop from proplastids. The different types of plastids classified by Hackel are:
(a) Leucoplasts
(b) Chloroplasts
(c) Chromoplasts
(a) Leucoplasts are the colourless plastids which act as storage organelles for nutrients and are classified on the basis of the material stored in them e.g. Amyloplasts store carbohydrates in the form of starch. Aleuroplasts or Proteinoplasts store proteins , whereas Elaioplasts ( Oleosomes) store oil or fats. Leucoplasts are the largest plastids.
(b) Chromoplasts: They are the 2nd largest plastids. Chromoplasts are those plastids which contain pigments other than chlorophyll, therefore they don‟t perform photosynthesis. They mainly contain yellowish brown pigment called caretenoids. They impart colour to fruits and flowers, which is important for entomophilly (pollination by insects). The colour of tomato & Red chillies is due to presence of lycopene in their chromoplast. Chromoplast also helps in formation of Abssicic acid, which is important for opening and closing of stomata & seed dormancy. During ripening chromoplasts develop from chloroplasts ( chlorophyll & thyllakoid membrane break down.)
(c) Chloroplasts: chloroplast was discovered by Sachs & the term chloroplast was coined by Schimper. Chloroplast is the smallest plastid but it is considered as the 2nd largest organelle in plants after Nucleus. Chloroplasts are also semi- autonomous double membrane plastids containing green pigment called chlorophyll, which helps in photosynthesis. They also contain DNA, RNA and ribosome(70S).
Number: In green algae Chlorella, Ulothrix & Chlymadomonas, only one chloroplast is present in cell. In leaf cell of plant, 20-40 chloroplasts are present.
Shape: Normally, chloroplast is discoidal in shape but in some green algae, chloroplasts posses unique shapes. In spirogyra, it is ribbon shaped. In Ulothrix, it is collar shaped & in chlymadomonas it is cup shaped.
Size: it‟s size varies from 4-10 microns.
The chloroplast has circular DNA like mitochondria, which encodes both RNA & PROTEINS.
Ribulose bisphosphate carboxylase ( Rubisco ) is encoded by its DNA.
Ultrastructure: chloroplast under e- microscope reveals these structures:
1) Envelope 2) Matrix
1) Envelope: it is made up of 2 membranes, outer membrane & inner membrane. Each membrane posses the thickness of 75-100Å. The 2nd membrane bound a space called periplastidial space & its width is 100-120Å. Outer membrane is highly permeable of phorins while as inner membrane is selectively permeable because of presence of carrier proteins.
2) Matrix: The matrix of the chloroplast contains Rubisco ( i.e. Ribulose biphosphate carboxylase, RuBP or RuDP) which is the most abundant enzyme or protein of the biological world. The matrix of the chloroplast is differentiated into Granna and stroma.
i) Granna: In a typical chloroplast they are 40-60 in number and each grana may have 2-100 small flattened thylakoids. The thalakoids are structural and functional unit of chloroplasts. They are sac like structures enclosed by membrane. These thylakoids are piled one upon the other to form a granum. They are also referred to as ‘ Baggy Trousers’. The space present in stromal thylakoids is termed a fret channel. The thalakoids are arranged on one above the other just like stalk of coins & this type of chloroplast is called Grannal chloroplast. The thylakoids perform every function what the inner membrane of mitochondria performs.
Grana are absent in chloroplast of algae and bundle sheath chloroplast of C4 plants. In Red algae, only one thalakoid is present in chromatophore. In green algae, many thalakoids are present in chloroplast but they are not arranged on one above the other & such type of chloroplast is called as Agranal chloroplast.
Photosynthetic pigments are located in the membranes of thylakoides in specific areas called as Quantasomes, discovered by Park and Biggins. The Quantasomes act as transducers & convert solar energy into chemical energy(ATP).
ii) Stroma: it is the ground substance that is present in the chloroplast. It is semi-autonomous in nature.
Functions:
1) Chloroplasts are seat of photosynthesis i.e. it converts simple raw material ( CO2 & H2O ) into organic food.
2) Chloroplast helps in photophosphorylation i.e. it converts radiant energy(solar energy) into chemical energy(ATP).
3) Chloroplast helps in storage of starch, vitamin E, K & Quinones. 4) Chloroplast helps in synthesis of Amino Acids.
3) ENDOPLASMIC RETICULUM Discovered by Thomson and porter
Definition:- The term endoplasmic reticulum was used by Keith Porter (1953) in liver cells. It is an inter connected system of membrane bound channels in the cytoplasm arising from outer membrane of nucleus up to plasma membrane.
Occurrence:- Endoplasmic Reticulum is present in all eukaryotic cells except mature R.B.C‟s egg and embryonic cells. The Endoplasmic Reticulum is highly developed in the cells which are actively engaged in the synthesis of proteins eg. Gland cells.
Morphology:- The Endoplasmic Reticulum occur in the following three forms.(1) Lamellar form or cisternae (2).Vesicular form or Vesicles and (3) Tubular form or tubules.
4) GOLGI COMPLEX
Definition :- Golgi complex are boat like, membrane bound cell organelles having lace like margins present in all animal and plant cells. In plant cells Golgi apparatus is called as Dictyosomes.
Occurrence:- Golgi Complex (Golgi apparatus) occur in almost all eukaryotic cells. Their number varies in different types of cells.
Position or Distribution :- The Golgi bodies are usually found scattered through out the cytoplasm and their distribution do not seen ordered or localized in any particular manner.
Golgi complex is made of cisternae, vesicles and tubules
(1) Cisternae :- Cisternae are central flattened plate like or saucer like closed compartments which are held in parallel bundles or stacks one above the other. The ends of cisternae are curved due to this the entire dictyosome takes the shape of a boat. It has two faces, one is “cis face or conves face” which is directed towards SER. Another is “trans face or maturing face” which is faced towards plasma membrane.
(2) Vesicles:- The vesicles are oval membrane bound vacuolar structure oftenly remain suspended in the cytoplasm. Vesicles are of 3 types: Transitional vesicles, Secretory Vesicles and Clathrin Coated Vesicles.
(3)Tubules :- They are the tube like structures having a diameter of 20-80 nm & are present at the periphery of cisternae .
In adddition to this it contains Golgian vacoules which arise from cisternae at the maturing face. They latter on give rise to lysosomes because they contain lytic enzymes.
Functions:- (1) Golgi Complex helps in biosynthesis of polysaccharide .
(2) Golgi complex helps in packaging of cellular synthetic products and differentiation of cellular membranes .
(3) It forms the acrosome of the sperm.
(5) LYSOSOMES
Definition :- Lysosomes are membrane bound vesicles found mostly in animal cells containing various hydrolytic enzymes in them.
Ultrastructure :- The lysosomes are bounded by a single unit membrane. There are various hydrolytic enzymes inside the membrane which can cause digestion of various membranes with in the cell.
If some times lysosomes in the cells get ruptured, the enzymes present in it can destroy the whole cell, that is why these are also called suicidal bags. The lysosome number is high in phagocytes. The enzymes present in the lysosome do not digest the lysosomal membrane because the proteins present in the membrane are glycosylated i.e. their inner surface contains glycogen molecules which prevent it from being digested by the enzymes present in the lysosome.
Fuctions of lysosomes :- Lysosomes perform the following functions
s
(1).Digestion of large extracellular particles :- The lysosomes present in the W.B.C‟ (leucocytes ) enable them to devour foreign proteins, bacteria and virus
(2) Digestion of intracellular substances :- During starvation the lysosomes digest the reserve food material such as proteins, lipids and glycogen and supply the necessary amount of energy to the cell .
(4) Autolysis :- In certain conditions the lysosomes digest the various cell organelles and the digested material is utilized by other cells of the body. e.g. In metamorphosis of amphibians there are various body parts in the embryonic stage which are lost in the adults eg. Gills, fins and tail all these parts are digested by lysosomes and the digested material is used by other cells.
(6) VACOULES
Definition: – The vacuoles are membrane bound large fluid filled vesicles mostly found in plant cells Number:-There may be several vacuoles in a single cell .Generally they occupy about 30% of total volume of the cell.
Structure: – Vacuoles are bounded by a single unit membrane called Tonoplast. In immature and actively dividing cells the vacuoles are very small. The vacuoles arise initially in young dividing cells probably by the fusion of vesicles derived from the Golgi apparatus. The vacuoles are structurally and functionally related to lysosomes in animal cells and may contain a variety of hydrolytic enzymes contain sugars, salts, acids and nitrogeneous compounds such as Alkaloids and anthocyanin pigments. Functions:- (1) A vacuole has a variety of functions. It can act as a storage organelle for both nutrients and waste products.
(2) Vacuoles present in the petal cells of flowers contains anthocyanin pigment which make the petals colorful for attracting pollinating insects.
(3). Vacuoles maintain the turgidity of cells in plants by removing excess water.
(4) Vacuoles present in some plants contain toxic substances such as alkaloids which protect these plants from grazing animal‟s as these toxins cause indigestion in them.
ii)Extra cytoplasmic: these organelles are those which are not considered as part of cytoplasm. E.g. Nucleus
NUCLEUS
(1) Definition:- The nucleus is the most conspicuous membrane bound organelle of an eukaryotic cell.
It contains chromatids (chromosomes in it )
(2) Number: – Cell usually has a single nucleus in it and said to be mono nucleate. Some cells of liver or cartilage have two nuclei and are said to be binucleate, cells with many nuclei are called polynucleate.
(3) Location: – In embryonic cells the nucleus occupies a central position but may get displaced. In Adipose tissue the fat globule displaces the nucleus towards the peripheral position and the cell attains ring shape.
(4) Shape:- The shape of the nucleus varies in different cells .it may be disc shaped spherical cubiodal, ovoid, lobed (W.B.C‟s ) C shaped (Vorticella ), Kidney shaped (Paramecium )
(5) Ultrastructure: – The nucleus is double membrane structure containing an outer membrane and an inner membrane in between the two membranes there is a space called perinuclear space. Which is filled with a fluid containing lipid droplets.
The nuclear membrane are perforated by pores called nuclear pores .At the margin of each pore the outer and inner membrane are continuous.
The protoplasm present in the nucleus is called nucleoplasm it contains DNA associated with proteins forming highly condensed thread like structures called chromatids inside the nucleus there is a spheroid body called nucleolus.
RIBOSOMES
(1) Definition: Ribosomes are dense round granular particles present in all cells.
(2) Occurrence and distribution: Ribosomes are present in both prokaryotes and eukaryotic cells. These are also present in cell organelles like mitochondria and chloroplasts. The Ribosomes may lie freely in the cytoplasm or on the surface of endoplasmic reticulum. Ribosomes may remain singly called monosomes or many ribosomes may remain attached with messenger RNA (mRNA) forming a chain like structure called polysome. The cells in which active protein synthesis takes place have high content of ribosomes e.g. Gland cells.
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(3) Types:- Ribosomes are of two types namely 70s type and 80s type. 70s type Ribosomes are present in prokaryotic cells and chloroplast and mitochondria. 80s type ribosomes are present in euraryotic cells.
(4) Shape: – The shape of the Ribosome is like telephone receiver. Having an upper smaller unit and lower larger unit. Both the units are Negative charged and these remain held together by Mg++ ions.
(5) Chemical composition: – Both the upper & lower units of Ribosome are made of ribosomal RNA (rRNA) and proteins.
(6) Functions:- Ribosomes are the sites for protein synthesis.
Cell inclusions: The cell inclusions are non living materials present in the cytoplasm. These are also called deutoplasmic substances. The common cell inclusion is stored food materials, secretions and excretions and inorganic crystals.
Mitosis and Meiosis – A Comparison
Having studied the two types of cell divisions, mitosis and meiosis, let us summarize the differences between them.
Mitosis occurs in all somatic cells Meosis only in reproductive (sex) cells
Chromosome number remains same, i.e., diploid (2n), hence it is equational division Chromosome number reduces to half, i.e., haploid (n), hence it is reductional division
Two daughter cells are produced Four daughter cells are produced
One cell division involves four phases Consists of two sub-divisions: Meiosis – I and Meiosis – II each involving four phases. Prophase – I is again subdivided into five sub-stages
No crossing over Crossing over takes place
Daughter cells have identical
chromosomes to parent cell, i.e., genetic material remains constant Daughter cells have chromosomes with combined genetic material from both parents i.e., genetic variability occurs
Lesson No. 2 Tissues
Plant Tissues
TISSUE:- A Tissue is a group of similar or dissimilar cells having same origin arranged in a characteristic manner which co-operate to perform a specific role in the body of an organism. The term tissue was coined by “Bichat”
HISTOLOGY:- The term Histology was coined by “Mayer” It is the microscopic study of tissue in relation to their function.
HISTOGENESIS:- Histogenesis is the formation of tissues and organs from the undifferentiated cells in the embryo.
CLASSIFICATION OF TISSUE:-
Plant Tissues
Meristematic Tissues Permanent Tissue
Apical Meristem Interclary meristem Lateral meristem
Simple permanent tissue Complex Permanent Tissue
Parenchyma Collenchyma Schlerenhyma Xylem Phloem
Q.1:- What is Meristematic tissue?
Ans:- These are the tissues which are composed of living cells present in different parts of a plant and are in continuous state of division thus adding new cells to the plant body resulting in growth of the plant.
Depending upon the position, the meristematic tissues are classified in to 3 types.
1. Apical Meristem:- The meristem is located on the apices of roots and shoots. The meristem located on shoot apex is known as shoot apical meristem and the meristem located on apex of root is known as root apical meristem. The apical meristem causes the length of the plant to increase.
2. Lateral meristem:- It is Present on the lateral sides of plant . These meristems help in increasing the girth of plant.
3. Intercalary meristem:- This meristem is present at the base of the nodes, base of the internodes or at the base of the leaf. It helps in increasing the length of branches.
Q.2:- What are permanent tissues?
Ans. The tissues which are composed of living or dead cells formed from meristematic tissues located in different locations in a plant having lost the power of division are called permanent tissues.
Permanent tissues are of two types:- Simple permanent tissue and Complex permanent tissue. Q.3:- What are simple permanent tissues?
Ans. Simple permanent tissues are those tissues which are composed of only one kind of cells. E.g. Parenchyma, Collenchyma, Sclerenchyma.
A)PARENCHYMA:- Parenchyma tissue is composed of thin walled isodiametric cells having intercellular spaces between them (paraenchymatous cells). They vary in shape and may be oval, spherical or cylindrical in shape.
Parenchyma is concerned with photosynthesis called Chlorenchyma. It is also concerned with storage of various materials, wound healing and origin of adventitious structure. Some times in aquatic plant, a special type of parenchyma develops which possess large air spaces among the cells and is known as Aerenchyma.
Parenchyma
B)COLLENCHYMA:- The cells of collenchyma have thin walls and possess the deposition of cellulose hemicellulose and lignin at corners only. Due to this deposition the collenchyma tissue has high water absorbing capacity. This tissue is elastic & extensible, thus giving tensile strength to the organs in which they are present. This tissue is present at the margins of some leaves and resist the tearing effect of wind. In the stems of plants they provide mechanical support. The collenchymatous cells are living.
Deposition
on corners
Collenchyma
C) SCLERENCHYMA:- It consists of dead cells having very high deposition of lignin. Due to legnin deposition all lumen is greatly reduced or is totally absent.
Sclerenchyma
Sclerenchymatous cells are of two types namely fibres and sclereids:
Fibres: The Fibres are much long thick walled dead cells having pointed ends. These fibres are present in hypodermis of monocot stem e.g jute.
SCLEREIDS:- The sclereids are short and possess extremely thick lamellated lignified walls with long tubular simple pits. These are present in stony fruits such as pyrus (pear)
Q.4:-What is Complex permanent Tissue:- Complex permanent tissues are those tissues which are composed of more than one kinds of cells e.g. Xylem, Phloem.
A) Xylem : Xylem is composed of tracheids, vessels, xylem parenchyma and xylem fibres.
(i) Tracheids: Tracheids are the fundamental cell type in xylem. The tracheid is an elongated tube cell tapering, round or oval in both ends with hard and lignified walls. It is without protoplast and dead at maturity. The tracheids are specially adapted to function of conduction. Due to their firm and rigid walls they also aid in support of plant body.
(ii) Vessels:- The vessels are drum shaped cells placed one above another forming long tubes. The walls between the vessels are perforated or dissolved hence these are (syncytes). The walls of vessels are lignified. The lignifications on the walls may take place in the form of rings (Annular Thickening) springs (spiral thickening), net like (reticulate) scales (scaliform)
(iii) Xylem Parenchyma:- The xylem parenchyma is present outside the vessels and tracheids and it helps in lateral conduction of water and minerals. These are only living cells in xylem tissue . (iv) Xylem fibres:- The xylem fibres are long with highly lignified walls and their lumen is very much reduced.
B)Phloem: Phloem is composed of four types of cells namely seive tubes, companion cells, phloem fibres and phloem parenchyma.
(i)Sieve tubes:- Sievetubes are cylindrical & elongated cells with a thin cellulose wall and are placed end to end forming a continuous tube. The end walls of sievetube elements are called sieve plates. The sieneplates are perforated by numerous pores.
(ii)Companion cells:- Companion cells are associated with sievetubes and which lie side by side with them. Companion cells help the sieve tube cells in the conduction of food.
(iii) Phloem Parenchyma: Phloem parenchymatous cells may be elongated, pointed, cylindrical or sub-spherical in shape. Phloem parenchymatous cells store various types of materials such as oil, starch, mucilage, latex etc.
(iv) Phloem fibres:- Phloem fibres are dead sclerenchymatous fibres. The walls of these cells are lignified and thus provide mechanical strength to the parts of plants. Q.5 Which tissue forms the husk of coconut.
Ans. The sclerenchymatous tissue forms the husk of coconut. Q.6 What is the role of epidermis in plants?
Ans. In Aerial roots the multiple epidermal cells are modified to velamen which absorb water from the atmosphere
In leaf epidermal cells contain big vacuoles containing water, which play an important role in folding and enfolding of leaves.
Q.7 How does the cork act as protective tissue?
Ans. The cork forms the outermost layer of plants. It protects the plants from water loss and attack of pathogens.
Q.8 What are the functions of stomata?
Ans. Stomata are minute pores present in aerial parts of plant such as green stems and mostly leaves. These are guarded by two guard cells Stomata helps in gaseous exchange ( Co2 and O2 ) and transpirations occurs through them.
ANIMAL TISSUES
TISSUE:- A tissue can be defined as a group of cells similar in structure, origin and function. The word “tissue” was given by a French anatomist and physiologist Bichat (1771-1802). But the the term tissue had already been coined by N. Grew (1682) in relation to plant anatomy. Bichat (1771-1802) is considered as “Father of histology”.
An Italian scientist Marcello Malpighi (1628-1694) is founder of histology”. He founded a separate branch for the study of tissues called histology.
Q.No.1:- What is Epithelial Tissue?
Epithelium is a tissue composed of cells that line the cavities and surfaces of structures throughout the body. Cells of the epithelium are set very close to each other, separated by very thin films of extracellular material. Neighbouring cells are held together by cell junctions. The epithelial tissue rests on a non cellular basement membrane , which separates it from the underlying connective tissue. In humans, epithelium is classified as a primary body tissue, the other ones being connective tissue, muscle tissue and nervous tissue.
Blood vessels are absent in the epithelial tissue. Materials are exchanged between epithelial cells and vessels of the connective tissues by diffusion.
Classification of Epithelial Tissue: The Epithelial tissue is broadly classified into two main types:
A) Simple Epithelium
B) Compound Epithelium
A) Simple Epithelium:
It is formed of a single layer of cells , The adjacent cells are held together resting on the basement membrane. Simple epithelium occurs mainly on secretory and absorptive surfaces. It helps in nutrition, excretion, secretion but not for protecting the underlying tissue. It is found in lining of gut, mucous membrane, skin etc. These are of 4 types:
i) Squamous Epithelium: It consists of a layer of thin flat scale like cells with prominent nuclei. The outline of the cells is wavy or irregular. Inter cellular spaces are completely absent. Since the arrangement of the cells resembles that of tiles on a pavement, it is commonly called as “pavement epithelium”. It is found lining the lumen of blood vessels where it is known as endothelium. It also
occurs in the lining of the buccal cavity, in the alveoli of lungs and in the Bowman’s capsule of the nephrons. ii) Cuboidal or Cubical Epithelium: In this type, the cells are Cubical in vertical section and polygonal in surface view. The cells contain granular cytoplasm and a single large nucleus situated in the centre. Cuboidal epithelium is found commonly in glands and their smaller ducts. The cells participate in secretion , excretion and absorption. iii) Columnar epithelium: In columnar epithelium, the cells are tall column or pillar like. The cells are compactly arranged on a basement membrane. However, a few inter cellular spaces are present, filled with a cementing substance. A single large oval nucleus, which is found more towards the basement membrane. Columnar epithelium is found lining the alimentary canal, from esophagus to anus.
(iv) Ciliated Epithelium: They are columnar epithelium characterized by the presence of numerous hair-like outgrowths called cilia on their free surface. The cilia help in transportation and also function as a filtering mechanism. The function of the cilia is to move particles, free cells or mucus in a specific direction over the epithelial surface . It is present in the regions like the nasal passage, the trachea and the fallopian tube bronchioles and small bronchi.
B) Compound Epithelium: They are multi layered where the cells in the lowermost layer is in contact with basement membrane. Being multilayered it does not perform the role of secretion or absorption. It functions as protective layer against mechanical, chemical, thermal & osmotic stress. These are of two types.
1) Stratified Epithelium:
They are multi layered epithelium with varying types of cells. The cells can be- squamous, cuboidal or columnar. It is of the following types:
a) Stratified squamous epithelium: it is found where there is lot of wear & tear. E.g. skin, tongue, buccal cavity and the esophagus.
b)Stratified cubical epithelium: In this more than one layer of cuboidal cells are found arranged on a basement membrane. It occurs in the larger ducts of sweat glands and in the lining of the pharynx, salivary and pancreatic ducts.
c) Stratified columnar epithelium: In this type, the epithelium has several layers of polyhedral cells with columnar cells found only in the superficial layer. It occurs in the male urethra.
2) Transitional Epihelium: They are stretchable epithelium in which cells are large and rounded or conical. They are thin. It lines the inner surface of the urinary bladder and ureters. It allows considerable expansion of these organs to accomodate urine , because stretching considerably flattens and broadens the cells of superficial and middle layers. Q:Write a short note on Glandular epithelium?
Ans: Glandular epithelium forms the covering of all the major glands. It is also present in the intestinal lining. The cells are generally columnar or cuboidal. There are two major types of glands endocrine and exocrine.. Endocrine glands release their secretions directly in the blood stream, from where they
travel to the target organs e.g hormones., whereas exocrine glands reach the target organs through the medium of ducts e.g mucus, sweat etc. Both of these glands produce their secretions through the glandular epithelium tissue which comprises of several specialized cells called goblet cells. Q.No.2:- Explain the structure as well as functions of Muscular tissue?
Muscles cause movement of limbs and internal organs as well as locomotion in some animals.
The cells of muscle tissue can shorten forcefully and then return to the relaxed state.
This property of the muscle is known as contractility. On stimulation the muscle cells respond by contracting. This property of the muscle cell is responsible for various movement in the organism.
The muscle cells are known as muscle fibers since they are very thin and elongated.
Some muscles are associated with the skeleton and some other muscle fibers are associated with the viscera , blood vessels and the heart.
Therefore the muscle tissue can be classified into striated muscle, unstriated muscles and cardiac muscles according to their structure, location and function.
i) Striated Muscle : They are also known as skeletal or Voluntary Muscle. They are attached to the bones by bundle of colagen fibres known as the tendons. It is under the control of the somatic nervous system.
The skeletal muscle is made up of a number of muscle fibres .These muscle fibers are long , cylindrical and multinucleated cells composed of actin and myosin myofibrils repeated as sarcomere which is the basic functional unit of cell and responsible for skeletal muscle’s striated appearance and forming the basic machinery necessary for muscle contraction.
A voluntary muscle is composed of long bundles of striated muscle fibres. Each fiber is long unbranched , cylindrical cell. It shows transverse striations in the form of regular alternate dark (A) and light ( l) bands. The plasma membrane covering the fibre is called Sarcolemma and the cytoplasm inside the fibre is called Sarcoplasm. The sarcoplasm contains many long thin unbranched cross striated cylindrical structures called Myofibrils. A myofibril consists of approximately 10,000 sarcomeres end to end. Muscles are rich in proteins. Most of these proteins occur as two types Actin & Myosin.The thick filaments are made up of protein Myosin. These myosin filaments are located inside the A bands. Thin filaments are more numerous. They are composed of the protein Actin.
ii) Non- Striated or Smooth muscle fibres: They do not show cross striations instead, they look smooth. Smooth muscles can not be moved voluntarily. So they are also called Involuntary Muscles. Such smooth muscles occur on the walls of hollow visceral organs such as the urinary bladder ,gastrointestinal tract.,hair roots, and on the wall of large blood vessels .Smooth muscle fibres are elongated spindle-shaped cells. They are packed parallel to each other in branching bundles. Each fibre contains a single, spindle shaped nucleus at its thick central part. The smooth muscle fibre is generally shorten than a striated muscle fibre. Mitochondria and other organelles are less extensive and protein filaments are not regularly arranged to give rise to striations. Smooth muscle is under the control of autonomic nervous system, whereas skeletal muscle is under the control of the somatic nervous system.
iii) Cardiac muscle: occurs exclusively in the heart. It possesses considerable automatic rhythmicity and generates its own wave of excitation. The excitation can also pass directly from fibre to fibre in the cardiac muscle. It is not under voluntary control. It shows cross-striations, but striations are much fainter than those of striated muscle. Between the cardiac fibres intercalated are present. They are specialized regions of cell membrane of two adjacent fibres. The intercalated discs function as boosters of contraction wave and permit the wave of contraction to be transmitted from one to another. Cardiac
muscle cells are short cylindrical cells joined end to end to form rows. They possess numerous mitochondria and glycogen granules. This is because they need a large amount of energy. Where two cardiac muscle cells meet end to end, dense zig-zig junction is formed between them. It is called an Intercalated Disc.
Q.No.3:- Expain Nerve Tissue briefly?
Nerve tissue is made up of neuron
Neuron: are the basic building blocks of the nervous system. These specialized cells are the information-processing units of the brain responsible for receiving and transmitting information. Each part of the neuron plays a role in the communication of information throughout the body. It consists:
1) Dendrite 2) Cyton 3) Axon.
1) Dendrites: are tree like extensions at the beginning of a neuron. These tiny protrusions receive information from other neurons and transmit electrical stimulation to the cyton. Each Dendron at its upper end divides into branches & these branches are known as dendrites to increase surface area for receiving stimulus.
2)The cell body or cyton: oval, spherical or stellate (star like) in shape. It has a centrally located nucleus, the cytoplasm of cell body is called neuroplasm. Its plasma membrane is called neurolemma.
At cyton, the signals from the dendrites are joined and passed on. The cyton and dendrites have small, conical, angular highly basophilic structure in the cytoplasm which are called as Nissl bodies and they are absent in the axon and axon hillock. These Nissl bodies are made up of ribosomes, ER etc.
3) The axon is the single elongated fiber that extends from the cell body to the terminal endings and transmits the neural signal. The part of cyton from where the axon arises is called as axon hillock.The larger the axon, the faster it transmits information. Some axons are covered with a fatty substance called myelin that acts as an insulator Such an insulated cell process of the neuron is called a nerve fiber. These myelinated axons transmit information much faster than other neurons. Myelin sheath is absent at certain points called as Nodes of Ranvier. In myelinated nerve fibre the impulse jumps from one node of Ranvier to the other , this is called as saltatory conduction of the impulse. The axon divides to form axon ending called terminal arborisations, each with a synaptic knob. The synaptic
knob contain mitochondria and secretory vesicles. The vesicles contain neurotransmitter which is noradrenaline or Acetyl choline.
The terminal buttons are located at the end of the neuron and are responsible for sending the signal on to other neurons. At the end of the terminal button is a gap known as a synapse. Neurotransmitters are used to carry the signal across the synapse to other neurons.
Q.No.4:- Explain Connective Tissue with suitable Examples?
Ans:- Connective tissue is a type of tissue which provides connectivity within the living body. It is further classified into following types:
A) Connective tissue proper B) Supportive connective tissue C) Fluid Connective tissue
iii)Tendon: It is a very dense , strong and fibrous connective tissue with thick parallel bundles of collagen fibres. Tendon forms the strong attachment of a skeletal muscle to a bone.They connect muscle to bone. They are made of special cells called tenocytes, water, and fibrous collagen proteins. Millions of these collagen proteins weave together to form the strong strand of flexible tissue called a tendon. Tendons grow into the bone and form a tough mineralized connection. This connection creates a permanent bond that is extremely tough to break.
Tendon is a modified white fibrous tissue. iv)Ligament: It is a dense fibrous connective tissue . The ligament connects bones at the joints and holds them in position. Ligaments are the fibrous, slightly stretchy connective tissues that hold one bone to another in the body, forming a joint. Ligaments control the range of motion of a joint, preventing the elbow from bending backwards. Ligaments are composed of strands of collagen fibers.
B) Supportive Connective Tissue: E.g. Cartilage & Bone
i)Cartilage: Cartilage is a solid but semi rigid and flexible connective tissue. The entire skeleton is made up of cartilage. In mammal embryos, the skeleton first forms as cartilage tissue. Cartilage acts as a model and is gradually replaced by bone as the embryo grows. The process by which bone tissue follows the cartilage model and slowly replaces it is known as ossification. Cartilage is found in the tip of the nose, in the external ear and in the walls of the trachea (windpipe) and the larynx (voice-box). Cartilage consists of living cells, chondrocytes which contain the protein chondrin.
ii)BONES: Bones are rigid organs that form part of the endoskeleton of vertebrates. They function to move, support, and protect the various organs of the body, produce red and white blodd cells and store minerals.. Bone tissue is a type of dense connective tissue. They are lightweight, yet strong and hard. The bone contains osteocytes, which contain ossein protein. There are 206 bones in the adult human body and 270 in an infant. The largest bone in the human body is the femur.
C) Fluid Connective Tissue: E.g. Blood
Blood: Blood is a fluid connective tissue. The cells are distinctly different from other connective tissue cells both in structure and functions. The extracellular material in blood is a fluid devoid of fibres. Fluids outside the cells are generally called Extracellular fluids ( ECF). This fluid is straw coloured , slightly alkaline ( pH 7.4) aqueous fluid called plasma. The cellular elements of the blood i.e. the white blood corpuscles, red blood corpuscles and platelets are suspended in the plasma. The normal
total circulating blood volume is about 8% of the body weight ( 5600ml in a 70 kg Functions of blood
1) It transports food and oxygen to tissues.
2) It helps in removing waste products from the body tissues.
3) It helps in maintaining body temperature.
4) It helps in fighting against infection.
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Lesson No. 3
Bio-diversity
Q.1 What is bio – diversity?
Ans.: The living organisms exist in different forms. They have different morphological and anatomical characters. This variation in the characters of living organisms is called Bio – diversity. Q.2 What is classification?
Ans.: Classification is the grouping and sub grouping of living organisms on the basis of their similarities, relationship and evolution.
Q.3 What are advantages of classification?
Ans. Classification has the following advantages:
1. It makes the study of wide varieties of living organisms easier.
2. It helps us in the identification of living organisms.
3. It is not possible for man to study all the organisms, but the study of a few representatives of each group help us to know the characteristics of whole group.
4. It helps us to know the relationship between different groups of organisms.
5. It gives us information about the animals which are not present in our own locality. Q.4 Give the history of classification of living organisms?
Ans. (a) Natural system of classification: In natural system of classification many characteristics are taken into account. Practically all aspects of morphology, anatomy, cytology, physiology, development, reproduction, behaviour and biochemistry are taken into account.
(b) Artificial System of classification:- Artificial system of classification is that system of classification in which habit, habitat, or one to two morphological characters are basis for grouping of organisms. The first artificial system of classification was used by Manu in the East and Pliny in the west. Pliny used this classification in his book „Historia naturils‟. He divided animals into two groups (i) Flight animals (ii) Flightless animals. The flight animals included birds, bats and insects. Plants were divided into groups such as herbs, shrubs, vines, trees, succulents etc. Q) Define the following terms:
(a) Systematics:- Systematics is that branch of biology which deals with the classification or arrangement of different kinds of organisms on the basis of existing relationships among them selves.
(b) Classification: Classification is the ordering of plants and animals in to groups on the basis of their relationship.
(c) Phylogeny: The evolutionary history of a particular group of organisms is called phylogeny. Q.5 What is two kingdom system of classification?
Ans. Two kingdom system of classification was established by a Swedish biologist Carolus Linnaeus in 1758. Carolus Linnaeus divided all organisms into two distinct kingdoms. (i) Plant Kingdom and (ii) Animal Kingdom. According to this scheme of classification, plants are the stationary organized bodies having life and no sensation. The animals are the organized bodies having life, sensation and power of locomotion. Carolus Linnaeus published his scheme of classification in the famous book “Systema Natura”
Disadvantages of two – kingdom system of classification:_
(a) Two kingdom system of classification became inadequate with the discovery of a large number of new animals.
(b) The two kingdoms are not clearly defined at the lower level of organization.
(c) Two kingdom system of classification does not depict evolutionary relationship of organisms.
(d) In two – kingdom system of classification all the prokaryotes have been included in plant kingdom.
(e) Euglena having the characteristic property of both plants (Photosynthesis) and animals (locomotion) was a drawback of two kingdom system of classification.
(f) Chlamydomonas is unicellular algae. It is motile like animals but has photosynthetic property like green plants.
Q. 6 What is phylogenetic system of classification?
Ans. Phylogenetic system of classification is that system of classification in which plants and animals are classified into various groups on the basis of their evolutionary sequence (History)
Q.7 What is the scientific name?
Ans. Those names which are used in biological writings and universal applications are called scientific names. It was developed by Carolus Linnaeus.
Q.8 What is five kingdom system of classification?
Ans. The five kingdom system of classification was given by Robert H. Whittaker in 1969 to overcome the drawbacks present in the two kingdom system of classification.
According to five kingdom system of classification all organisms in the world were divided into five kingdoms namely:
(i) Kingdom Monera (ii) Kingdom protista (iii) Kingdom Fungi (iv) Kingdom Plantae and (v) Kingdom Animalia
The five kingdom system of classification is based on (i) Complexity of cell structure (ii) Complexity of organisms body (iii) Mode of nutrition (iv) Phylogenetic relationship.
Q.9 What are the characteristic features of kingdom monera?
Ans. 1.They are all pro-karyotic, unicellular organisms
2.They lack the membrane bound organelles such as mitochondria, chloroplast, nucleus etc.
3.The genetic material i.e. D. N. A lies free in the cytoplasm
4.They include both autotrophic (cynobacteria) and heterotrophic (lactobacillus) organisms.
5.Ribosome‟s are of 70s types, they process a cell wall in their cells.
6.The cell wall may be surrounded by slimy layer.
Q.10 Give the salient features of kingdom protista?
Ans. Following are the salient features of kingdom protista:
(i) The kingdom protista includes the unicellular eukaryotic organisms.
(ii) They have a complete set of cell organelles in them.
(iii) The ribosomes are of 805 types
(iv) Genetic material is enclosed inside the nuclear membrane (v) There are many chromosomes in the cells of protista.
(vi) The genetic material DNA is not naked but is associated with histone proteins.
(vii) Locomotion is performed by Cilia, flagella or pseudopodia.
(viii) They do not possess a cell wall in their cells.
(ix) They are both autotrophic (euglena) and heterotrophic (plasmodium) amoeba, Giardia, Trichchomonas etc.
Q.11 What are the salient features of kingdom fungi?
Ans. The kingdom Fungi includes, yeast, moulds, mushrooms etc.
(i) They are predominantly multi cellular eukaryotes without chlorophyll.
(ii) The body of fungus is filamentous and is called mycelium. The mycelium is formed of filaments called hyphae, which are formed of fungal cells.
(iii) Fungal cells have cell wall composed of chitin.
(iv) They have reserve food material in the form of glycogen.
(v) They reproduce sexually and asexually.
(vi) They have saprophytic mode of nutrition.
(vii) Some fungi remain in symbiotic association with algae forming an entity called lichen.
(viii) Some fungi remain in association with roots of higher plants. This association is called Mycorrhiza. Example, Mushroom, Mould, Aspergillus etc.
(A) Kingdom Animalia
Introduction: Animals make up millions of species and are among the most bountiful living things. They are very diverse in form, ranging from single celled microscopic one to multicellular macroscopic organisms. Q1)
Ans: Grades of Organisation and body plan: Animals though show different shapes & sizes but posses either cellular, tissue, organ or organ system of organization. The cellular grade of organization can be observed in all protozoans (unicellular or acellular) where all the vital activities of the body are performed by a single cell, e.g Amoeba. The next higher level of body organization is observed in multicellular animals, which are called Metazoans. Based on complexity of organization, metazoans are further subdivided into two subkingdoms- Parazoa and Eumetazoa . In Parazoa (e.g; Sponges), the cells are loosely aggregated and do not form tissues or organs. In Eumetazoans, which includes the rest of animals, the cells are organized into structural and functional units called tissues, organs and organ systems. Q.2)
Ans: Diploblastic & Triploblastic organization : In radiate animals , the cells are arranged into two fundamental layers, an external ectoderm & an internal endoderm with an intervening mesoglea. Such animals are therefore called diploblastic. In Bilateria, a third germ layer, mesoderm is present in between ectoderm and endoderm . Hence they are called Triploblastic animals.
Q.3) Segmentation: In some Bilateria the body is of many segments , which show serial repetition of parts(e.g ; Earthworm). This kind of segmentation is called metameric segmentation and the phenomenon is known as Metamerism.
Q.4) Phylum Protozoa & its general characters?
Ans: They are microscopic organisms in which a single cell performs all the vital activities . For this reason , Protozoans are also refered to as acellular organisms . There are about 15,000 species of Protozoans known to exist in the world.
General Characters:
i) They are aquatic (fresh water or marine) and cosmopolitan in distribution.
ii) Some forms are parasitic.
iii) The protozoan cell body is either naked (e.g ; Amoeba) or surrounded by a non rigid pellicle.Cellulose is absent in pellicle. iv) Some Protozoans secrete shells of various inorganic compounds as external covers.
v) Locomotory organs may be flagella (flagellates) or cilia (ciliates) or Psendopodia (Sarcodines). Locomotory organs are absent in parasitic forms (e.g; sporozoa). In them, neurofibrils are present underneath the cell surface. vi) Mode of nutrition is generally holozoic and feed largely on bacteria, microscopic algae and minute animals such as rotifers or on other protozoans including members of their own
species. Some protozoans are holophytic; they contain chlorophyll and prepare their own food by photosynthesis (e.g; Euglena).
vii) Contractile vacuole is found in almost all fresh water protozoans for osmoregulation . It also helps in excretion. viii) Mode of reproduction is also very specialized . Most sarcodines , flagellates and ciliates show asexual reproduction by binary fission, multiple fission or even budding . Some ciliates, e.g; Paramoecium reproduces by sexual means (through conjugation). Examples of Protozoans:
Free living-Euglena, Amoeba, Paramoecium etc.
Parasitic- Monocystis, Entamoeba.Plasmodium, Trypanosoma & Giardia.
Q.5) Phylum Porifera & its general characters?
Ans: Members of this phylum are also called as sponges and are the most primitive group of multicellular animals, with about 5000 known species .
General characteristics:
i) Mostly they are marine and remain attached to rocks(sessile).A few in fresh water(e.g; Family spongilladea). ii) They range in size from 1cm to 1m in length. iii) Some forms are radially symmetrical, but the larger ones are asymmetrical. iv) They are multicellular with cellular grade of body organization. v) Body shape is vase or cylindrical like.
vi) The body surface is perforated by numerous pores, the Ostia through which water enters the body & one or more large openings, the Oscula by which water passes out.
vii) They are diploblastic.
viii) The interior body space is either hollow or permeated by numerous canals lined with choanocytes. The interior space of sponge body is called spongocoel. ix) They have a characteristic skelton consisting of either spongin fibres, calcareous spicules or siliceous spicules.
x) They are monoecium & the reproduction is both Sexual or Asexual.
xi) Fertilization is internal & mostly cross fertilization occurs. Q.6) Phylum coelentrata & its characteristics?
Ans: Coelentrata may be defined as diploblastic Metazoa with tissue grade of body organization having nematocysts and a single gastrovascular cavity or Coelenteron.
General characteristics:
i) They are Metazoans with tissue grade of organization.
ii) They are aquatic, mostly marine except few fresh water forms like Hydra. iii) They are sedentary or free swimming and solitary or colonial. iv) Individuals are radially or bilaterally symmetrical with a central gastrovascular cavity. v) They are diploblastic & Acoelomatic .
vi) Short and slender tentacles encircle the mouth in one or more whorls.
vii) The tentacles are provided with nematocysts; tentacles serve for food capture, its ingestion and for defence. viii) Skeleton (either endo or ecto) is of common occurrence.
ix) They are usually carnivorous ,digestion is extracellular as well as Intracellular Anus is absent. x) Reproduction is both Sexual & Asexual.
xi) A ciliated planula larva is usually present in the life history.
Examples: Bonganinvillea, Halistemma, Vellela, Porpita, etc.
Q.7) Phylum Platyhelmenthes & their general characters?
Ans: Platyhelmethes are triploblastic , bilaterally symmetrical , dorssoventrally flattened, acoelomate flat worms with organ grade of construction without definite anus, circulatory, skeletal & respiratory but with ptonephridial excretory system & mesenchyme filling the space between the various organs of the body.
Protonephredia: A hallow cell in the excretory system of certain invertebrates including flat-worms & rotifers , containing a tuft of rapidly beating cilia that serve to propel (drive foreward) waste product into excretory tubules.
General characters:
i) They are small to moderate in size , varying from microscopic to extremely elongated forms. ii) Majority of flatworms are white colourless , some derive colour from the ingested food, while the free living forms are brown , grey, black or brilliantly coloured. iii) Anterior end of the body is differentiated into head.
iv) Ventral surface bearing mouth & genital pores is well marked in turbullarians but is less marked in trematodes & cestodes.
v) Body is covered with a cellular syncytial one layered partly ciliated epidermis, while is parasitic in trematodes & cestodes, epidermis is lacking & the body is covered with cuticle.
vi) Exo & endoskeleton are completely absent .Hence body is generally soft. Hard parts consists of cuticle, spines, hooks, thorns, teeth, etc.
vii) They are acoelomates.
viii) Digestive system is totally absent in Acoela & tapeworms but in other flatworms it consists of mouth , pharynx and blind intestine (anus absent) . ix) Respiratory & circulatory systems are absent.
x) Excretory system consists of single or paired Protonephredia with flame cells or bulbs. xi) Sexes are generally united with a few exceptions.
xii) In majority of forms, eggs are devoid of yolk but provided with special type of yolk cells & are covered by egg shell. xiii) Cross fertilization in trematodes & self fertilization in Cestodes is very common. Fertilization is internal.
Mollusca
Definition: Molluscs are soft-bodied bilaterally symmetrical , unsegmented , coelomate animals; usually shelled having a mantle, ventral foot, anterior head and a dorsal visceral mass.
General characters:
1. Molluscs are essentially aquatic mostly marine, few freshwater and some terrestrial forms.
2. The body is soft, unsegmented, bilaterally symmetrical and consists of head , foot, mantle and visceral mass.
3. The body is clothed with one layered often ciliated epidermis.
4. Body is commonly protected by an exoskeletal calcareous shell of one or more pieces, secreted by mantle.
5. Head is distinct, bearing the mouth and provided with eyes, tentacles and other sense organs except in Pelecypoda and Scaphopoda.
6. Ventral body wall is modified into a muscular flat or plough-like surface, the foot which is variously modified for creeping, burrowing and swimming.
7. Mantle or pallium is a fold of body wall that leaves between itself and the main body mass , the mantle cavity.
8. Visceral mass contains the vital organs of the body in a compact form taking form of a dorsal hump or dome.
9. Body cavity is haemocoel. The true coelom is generally limited to the pericardial cavity and the lumen of the gonads and nephridia.
10. Digestive tract is simple with an anterior mouth and posterior anus but in gastropods, scaphopods and cephalopods the intestine becomes U-shaped bringing the anus to an anterior position.
11. Pharynx contains a rasping organ the radula except in Pelecypoda.
12. Circularory system is open except in cephalopods which shows some tendency towards a closed system.
13. Respiratory organs consists of numerous gill or ctenidia usually provided with osphradium at the base. Lung is developed in terrestrial forms. Respiratory pigment is usually haemocyanin.
14. Excretory system consists of a pair of metanephridia which are true coelomoducts and communicate from pericardial cavity to the exterior by nephridiopore.
15. Nervous system consists of paired cerebal, pleural, pedal and visceral ganglia joined by longitudinal and transverse connectives and nerves.
16. Sexes usually separate (dioecious) but some are hermaphroditic.
17. Fertilization is external or internal.
18. Development is either direct or with metamorphosis through the trochophore stage called veliger larva.
Arthropoda
Definition: Arthropods are bilaterally symmetrical , triploblastic, metamerically segmented animals with coelom which is reduced and modified. Their body is covered externally in a chitinous exoskeleton which moults periodically and their appendages are jointed.
General characters:
1. Arthopods are triploblastic , bilaterally symmetrical, metamerically segmented animals.
2. Body is covered with a thick chitinous cuticle forming an exoskeleton.
3. Body segments usually bear paired lateral and jointed appendages.
4. Musculature is not continuous but comprises separate striped muscles.
5. Body cavity is haemocoel. The true coelom is reduced to the spaces of the genital and excretory organs.
6. Digestive tract is complete, mouth and anus lie at opposite ends of the body.
7. Circulatory system is open with dorsal heart and arteries but without capillaries.
8. Respiration through general body surface, by gills in aquatic forms, tracheae or book lungs in terrestrial forms.
9. True nephridia are absent, excretion by coelomoducts or Malpighian tubules or green or coxal glands.
10. Cilia are entirely absent from all parts of the body.
11. Sexes are generally separate and sexual dimorphism is often exhibited by several forms.
12. Fertilization is internal.Development is usually indirect through larval stages.
13. Parental care is also often well marked in many arthropods.
14. Most diversified group inhabiting the land, water and air.
Echinodermata
Definition: Echinoderms are enterocoelous coelomates with pentamerous radial symmetry, without distinct head or brain having a calcareous endoskeleton of separate plates or pieces and a peculiar water vascular system of coelomic origin with podia or tube-feet projecting out of the body.
General Characters:
1. The echinoderms are exclusively marine and are among the most common and widely distributed of marine animals.
2. They occur in all seats from the intertidal zone to the great depths.
3. Symmetry usually radial, nearly always pentamerous.
4. Body is triploblastic, coelomate with distinct oral and aboral surfaces and without definite head and segmentation.
5. They are of moderate to considerable size but none are microscopic.
6. Body shape rounded to cylindrical or star-like with simple arms radiating from a central disc or branched feathery arms arise from a central body.
7. Surface of the body is rarely smooth ,typically it is covered by five symmetrically spaced radiating grooves called ambulacra with five alternating inter-radii or inter-ambulacra.
8. Body wall consists of an outer epidermis, a middle dermis and an inner lining of peritoneum.
9. Endoskeleton consists of closely fitted plates forming a shell usually called theca or test or may be composed of separate small ossicles.
10. Coelom is spacious lined by peritoneum , occupied mainly by digestive and reproductive systems and develops from embryonic archenteron, i.e. enterocoel.
11. Presence of water vascular or ambulacral system is the most characteristics feature. It consists of tubes filled with a watery fluid.
12. Alimentary tract is usually coiled tube extending from the mouth located on the oral surfaces to the anus on the aboral or oral surface.
13. Circulatory or haemal or blood lacunar system is typically present.
14. Respiration occurs through a variety of structures, i.e., papulae in starfishes, peristomial gills in sea urchins, gential bursae in brittle stars and cloacal respiratory trees in holothurians.
15. Excretory system is wanting.
16. Nervous system is primitive , consisting of networks concentrated into the radial ganglionated nerve cords.
17. Sense organs are poorly developed.
18. Sexes are usually separate(dioecious) with few exceptions. Gonads are simple with or without simple ducts.
19. Reproduction is usually sexual , few reproduce asexually or by regeneration.
20. Fertilization is external, while few echinoderms are viviparous.
21. Development is indeterminate including characteristic larvae which undergo metamorphosis into the radially symmetrical adults. Q) Ancestory of chordates?
Ans: Phylum chordate marks the climax of animal evolution. Its representatives called chordates, are the most familiar, adaptable, successful, and most widely distributed animals with diverse form in their habit and habitats. Approximately 30 animal pluyla have been currently recognized, the last and major among these being pluylum chordata. It was created by Balfour in 1880 Word chordate is derived from two greek words “Chorde” means String/chord and “ata” means bearing. They represent as a group, the background of man himself.
All the chorates possess three outstanding, unique characteristics at some stages of their life history .These three fundamental characters are
1. A dorsal hollow or tubular nerve chord.
2. A longitudinal supporting rod-like motochord/chorda dorsalis.
3. A series of paired pharyngeal gills slits.
i) Dorsal Nerve chord: The central nervous system of chordates consists of a single, tubular, fluid-filled, non ganglionated nerve chord, situated along the mid dorsal line above the notochord above the coelom. The nerve chord or neural plate is derived by sinking in of the median dorsal strip of ectoderm of embryo . Its cavity is called as neurocoel. It persists throughout the life of all chordates and is differentiated into an anterior short, wide brain and a posterior long, slender spinal-cord.
ii) Notochord/Chorda dorsalis: It is a solid , unjointed rod, located in the mid dorsal line between the Gut and the central nervous system outside the coelom.
The phylum derives its name from their structure i.e. in Greek noton= back and in latin chorda= a chord. It develops as a longitudual outfold from the dorsal part of the Gut wall. It orginates from the endodermal roof of the embryonic archaenteron. It consists of large, vacuolated thin epithelial cells called notochordial cells. The epithelium secretes two sheathes- the inner thick sheath of fibrous connective tissue and the outer thin sheath of elastic connective tissue. It serves as an axial endoskeleton, giving support to the body. In some lower chordates, notochord persists throughout the life but in most higher chordates it is partly or wholly replaced in the adult stage by a jointed backbone or vertebral column.
iii) Gill Slits: Gill slits also called visceral or branched clefts , are paired perforations on the lateral sides of the anterior part, leading from pharynx to the exterior of the body. They develop in the embryo as ectodermal invaginations that meet and fuse with corresponding endodermal evaginations from the pharyngeal wall. They persist throughout the life in all lower chordates,(branchiostomes), fishes and some amphibeans. They disappear or become modified in the adult with the acquisition of pulmonary respiration.
iv) Tail: It lies behind anus , contains notochord , nerve chord, blood vessels and muscles but lacks coclan and viscera. It is present in all chordates .In aquatic forms, it serves for locomotion.
Origin and Ancestory of chordates:
The origin of chordates including lower forms remains obscure. Scientists have not succeeded in determining which lower forms have given rise to them. Their early ancestors mostlikely were soft bodied and have no definite fossil remains. The fossil record of known vertebrates have been reported from the late Cambrian strats, so they must have originated prior to Cambrian period.On the basis of resemblance between the lower chordates and some invertebrates, many theories of chordate origin have been formulated .Only tow of these, namely , echinoderm theory and Ascidian theory , deserve serious consideration , others being of only historic importance.
1.Echinoderm theory: The theory is also called as Echinoderm- Hemichordate Ancestory. The theory traces the origin of chordates, hemichordates and echinoderms from a common ancestor. The relationship between these groups is shown by three lines of evidence embryological, biochemical, and serological.
A . Embryological evidence: Both echinoderms and chordates have equipotential and radial cleavage, enterococlous formation of coelom and mesoderm and deuterostomons mouth. The theory is based on the marked resemblance between bipinnaria larva of certain echinoderms and the tornaria larva of hemichordates. Both have a minute, oval transparent body with identical external ciliated bands
(sensory cilia at the anterior end), complete digestive tract having ventral mouth and posterior anus and the same number of coelomic cavities (five). Nervous system develops from dorsal strip of ectoderm in both groups.
B. Biochemical evidence: Both echinoderms and chordates use phosphocreatine in the energy cycle of their muscle contraction. However , phosphoarginine is also used by by some groups for the same purpose. Certain hemichordates and few echinoderms use both phosphocreatine and phosphoarginine thereby indicating that they are the connecting links between chordates and invertebrates.
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C. Serological evidence: A closest resemblance exists between the body fluid proteins of chordates and echinoderms than between chordates and Annelids or Arthropods. As the degree of resemblance of the proteins of live animals shows their evolutionary relationship, the chordates are more related to echinoderms.
Besides the above three lines of evidence, adult chordates and echinoderms resemble in having mesodermal endoskeleton.
From the resemblance between echinoderms, hemichordate and chordates, Hyman (1959) and others concluded that all the three have a common ancestory (probably pterobranch like creatures)
Q) What are Reptiles. Mention their important characters?
Ans: Reptiles are cold blooded , air breating vertebrates, a group that includes snakes, lizards, turtles, tortoises, crocodiles and alligators. Many scientists believe that both mammals and birds evolved from this class of animals . In the present world nearly 5000 known species of reptiles are living. They are first true land vertebrates and also first amniotic groups of vertebrate animal.
General characters:
1. Reptiles are cold blooded vertebrates.
2. They are terrestrial or aquatic animals.
3. The body of reptiles is covered with horny scales of bonyscutes.
4. Their skin is dry and glands are absent in the skin.
5. Four limbs are present.
6. They are pentadactyl(having five fingers).
7. The vertebrae are gastrocentrous and ribs form a true sternum.
8. Respiratory organ is lungs.
9. Heart is divided into two auricles and ventricle , which is divided into two chambers incompletely.
10. RBC‟s are nucleated.
11. Kidneys are metanephric.
12. 12 pairs of cranial nerves are seen.
13. Fertilization is internal and eggs are laid on land.
Q) What are Mammals. Mention their important characters.
Ans: Mammals are warm blooded vertebrates that evolved in the Jurassic period about 175 million years ago. They evolved from reptiles. For over 100 million years , mammals were small and not diverse, but with the extinction of dinosaurs (65 million years ago) , they grew in size and diversified. Common examples include rodents, bats, dogs, bears, cats , deer, sheep,goats and humans. In all there are about 5400 species, distributed in about 1200 genera, 153 families and 29 orders.
General characters:
1. All mammals bear hair on their body at some point in their lives.
2. The jaws of mammals are made up of a single bone on each side.
3. Mammals have unique heart. Although mammals have foure chambered heart like birds, the main artery turns left, as it leaves the heart. In birds it turns to right, while as in all other vertebrates, there are more than one artery that orginate from the heart.
4. All mammals have two sets of teeth in their life time, i.e. their teeth are replaced only once.
5. All mammals have a sheet of muscles and tendous , known as diaphragm that separated the thoracic cavity from the abdominal cavity.
6. Backbone is present.
7. They are warm blooded.
8. The females of class mammalian have mammary glands that produce milk with which females feed their young ones.
Q) What are Amphibians? Mention their general characters?
Ans: An amphibian is any non-amniotic (lacking eggs with a shell), cold blooded, tetrapod animals that spends least part of its time on land. Living examples include frogs, toads, salamanders, newts, etc. There are only about 6200 living species.
General characters:
1. They are cold blooded vertebrates which can hue on land and in water.
2. Amphibians show four limbs with which they can swim in water and jump or walk on land(but in Apoda limbs are absent).
3. In Amphibians exoskeleton is absent. But in Apoda animals small cycloid scales are present.
4. In adult Amphibians lungs are present and gills are absent. But in some urodelans the gills are present.
5. Their skin is a respiratory organ.
6. The skull in dicondylic.
7. Ribs are absent.
8. Heart is 3 chambered with two auricles and one ventricle.
9. Kidneys are mesonephric.
10. 10 pairs of cranial nerves are there.
11. In their life history, a larva stage may be present.
(B) Kingdom Plantae
Introduction: The plantae includes all land plants: mosses, ferns, conifers, flowering plants and so on. With more than 250000 species, they are second in size only to the arthopoda. Plants have been appeared in the Ordovician, but did not begin to resemble modern plants until the late Silurian.
Q1) Classification of plants?(An overview)
Ans: Plants were classified on their use , form and structure. Earlier system classified plants on the basis of their habital as- trees , shrubs, under shrubs & herbs. Gradually , the natural affinities in addition to morphological features became the major consideration for grouping plants. Studies on evolution helped in understanding the phylogeny of organisms. Taxanomists then started using the phylogenetic relationship for classification purpose.
Q2) What were some of the basic attempts of classification of plants?
Ans: In a majority of systems , which recognized only two kingdoms of organisms, the plants were included in plant kingdom, where as the animals in Animal kingdom.
For the classification of plants, several systems were proposed from time to time. Some are given below.
a) While using the no. and position of stamens, Linnens divided flowering plants into 23 classes, starting with the class Monandria(with a single stamen) & plants with 20 or more stamens were assigned to class Icosandria . He also included all non flowering plants such as algae, fungi , lichens,mosses and ferns in a separate class called Cryptogamia. His system was labeled as artificial since it was based on a few characters. More over, his system places widely unrelated families of monocotyledons & dicotyledons in one class.
Subsequently several systems were proposed from time to time, and it is difficult to discuss all of them.
Q3) What are cryptogams and phanerogams?
Ans: Simple systems which divides plant kingdom into two sub kingdoms – phanerogamae and cryptogamae, considering the presence or absence of flowers and seeds.
All flowering plants which bear seeds are included in phanerogamae (phaneros=visible; and gamos= Marriage).
While as the cryptogamae (cryptos=concealed; and gamos=Marriage) covers all non- flowering plants such as –alagae , fungi, lichens, mosses and ferns.
The cryptogames are further classified into three divisions – Thallophyta, Bryophyta and Pteridophyta, each bearing classes assigned on the basis of similarities and differences among each group.
Q4) What are the divisions of Phanerogames?
Ans: Phanerogames are also called as spermatophytes (sperma= seed; and phyton=plant).
The phanerogames are divided into two divisions- a) Gymnospermae and b) Angiospermae.
a) Gymnosperms: Gymnosperms (Gymno=naked, and sperma = seed) are represented by those plants which have naked ovules or seeds without any covering e.g; Cycads , pines and Cedars.
b) Angiosperms: Angiosperms (Angios=enclosed, and sperma= seed) include all the flowering plants which possess seeds and have ovules enclosed in an ovary or fruit.
Q5) What are the general character of Thallophytes .What are its sub-divisions?
Ans:
1. Plants may be unicellular or multicellular . Plant body is thallus type i.e; not differentiated into Root, stem and leaves.
2. Plants do not bear flowers.
3. They may be green or non-green due to presence or absence of chlorophyll respectively. Generally Thallophyta is divided into two subdivisions:-
I) Subdivision Algae:-
i) These are generally found in water or in moist places, but on land as well. Thy are also found on the surfaces of other plants or even animals . ii) Thallus may be unicellular flagellated (e.g; Chalamydomonas) or nonflagellated (e.g; Chlorella), a colonial form (e.g; Volvox) or may even be of filamanentons type (e.g; Ulothrix & Spirogyra). In some forms, the thallus is flattened & leaf like (e.g; Lamanaria), which anchor to rocks with the help of hold fast. iii) A variety of pigments in algae provide different colours. In Green algae , there is presence of chlorophyll a and chlorophyll b along with carotenoids as photosynthetics pigments. iv) Mode of nutrition is autotrophic i.e; they do photosynthesis and store food material in the form of starch.
II) Subdivision Fungi:
It includes non green thallophytes & have the following characters:-
i) Plants usually grow in moist and dark places. They are found on dead and decaying organic matter or on the body of other organisms. ii) Chlorophyll is not present , therefore no photosynthesis occurs and hence mode of nutrition is Heterotrophic. iii) They are white , black and brown in colour. iv) They store their food in the form of glycogen.
v) They may be unicellular or multicellular e.g; Mushroom , yeast, Mucor.
Q6) Write a brief note on Bryophytes?
Ans: Bryophytes are simple & truly land habituating plants, present on moist shady places in tufts. They are small in size and range from few mm‟s to few cm‟s . Their plant body is thalloid and leaf like. Plants are green in colour. Plants represent gametophytic generation which after fusion forms sporophyte, which after meiotic division forms gametophyte, which is called alternation of generation. Plants may be unicellular, multicellular and smooth walled or tuberculated. Internally the plant body doesn‟t show any vascular tissue like xylem & Pholem. Q7) Sexual reproduction in Bryphytes?
Ans: Sexual reproduction in Bryophytes in Oogamous type and take place by Anthredia and Archegonia . Anthredia produce Antherozoids, which are large, motile and bicilliated structures. Archegomium is a multicellular , flask shaped organ having neck canal cells, neutral canal cells and egg. Water medium is essential for fertilization.
Fusion of antherozoids and eggs result in the formation of zygote or Oospore which is diploid (2N) Sporophytic in nature. Oospore develops into Sporophyte which bears foot, seta and capsule. Spores are formed in capsule after reductional division. All spores are alike . Spores on germination give rise to Gametophytic plant body usually through Protonema. Q8) How Bryophytes are different from Tracheophytes?
Ans: Bryophytes are distinguished from Tracheophytes by two important characters;
i) First, in all Bryophytes the ecologically persistent photosynethetic phase of life cycle is haploid(N) gametophyte rather than diploid (2N ) sporophyte. ii) Second no well developed vascular system is found in Bryophytes.
Q9) What are the subdivisions of Phylum Bryphyta?
Ans: At one time Bryophytes were placed in one Phyllum, intermediate in position between algae and vascular plants.
Modern studies of cell ultra structure and molecular biology however, confirm that Bryophytes comprise three separate evolutionary lineages, which are today recognized as Mosses(Phyllum Bryophyta), Liverworts (Phyllum Marchantiophyta) and Hornworts (Phyllum Anthoceratophyta).
Q10) What are pteridophytes. What are their main characteristic features?
Ans: This group of plants derives its name from a fern, pteris, which also represents its silent features.(Pterido=pteris , phyton=plant). Characteristics:-
1. They occur in humid and tropical climates and usually grow on soil , rocks, in ponds and as epiphytes on other plants.
2. A typical pteridophyte as represented by a fern has a body differentiated into distinct underground stem like Rhizome , bearing roots and aerial shots with leaves.
3. Pteriodophytes have primitive vascular system.
4. Some pteriodophytes have simple leaves, while as some have compound leaves.
5. Sporangia are borne on ventral surface of leaves as yellow or brown spots(Sori).
The spores bearing leaves are called Sporophylls. The Sori bear groups of Sporangium full of spores.
6) Plant body of pteridophytes is sporophyte (2N).
7) Spores are haploid(N) , which on germination form a thallus like structure called Prothallus, which is multicellular and represents gametophytic phase . The Arthredium & Archegonium sex organs develop on the ventral surface of prothallus. Q11) What are the various classes of Pteridophyta?
Ans: On the basis of organization of the plant body including the nature of the leaf, vascular system and location of sporangia, Pteridophyta is divided into four classes . These are;
a) Psilopsida b) Lycopsida c) Sphenopsida d) Pteropsida
Q12) What are Gymnosperms. Mention their general characters.
Ans: Earlier Gymnosperms were not recognized as a separate group and the members now included in this group are treated as Angeosperms. But Robert Brown (1827) for the first time recognized them as a separate group.
Gymnosperms are most primitive & simpler spermatophytes with naked ovules borne unprotected on the surface of Megasporophylls. They are some times also called as phanerogames without ovary. Thus in them the naked seeds are produced.
i) Most of the gymnosperms are evergreen trees or shrubs with xerophytic adaptation .
ii) Plant body is sporophytic and is differentiated into roots , stem and leaves.
iii) Plants posses a well developed tap root system.
iv) Stem is usually erect , profusely branched (unbranched in cycas) and woody (but in zamia it is tuberous).
v) Presence of leafy scars on the stem is a characteristic feature of gymnosperms.
vi) Leaves are generally dimorphic and are of Foliage and Scaly type. In some taxa e.g; Ephedra only Scaly leaves are present.
vii) The leaves have thick cuticle and sunken stomata.
viii) The xylem consists of only tracheids and xylem parenchyma . Vessels are absent except in the members of Gnetales. ix) Phloem consists of sieve tubes and phloem parenchyma. Companion cells are absent.
x) Mesophyll of leaf may be undifferentiated (e.g; pinus, cedrus) or differentiated into pallasade and spongy parenchyma(e.g; Cycas). xi) They are heterosporous and Mega and Microsporangia occur on Mega and Microsporophylls respectively, which usually aggregate to form compact cones or strobili.
xii) Ovules are orthrotropous and unitegmic but are bitegmic in Gnetales.
xiii) All gymnosperous are wind pollinated . xiv) Arehegonia lack neck canal cells.
Q12) What are Angiosperms .Mention their general characters?
Ans: Angiosperms are vascular seed plants, in which the ovule (egg) is fertilized & develops into a seed in an enclosed hollow ovary. The ovary itself is usually enclosed in a flower.
There are more than 300000 species of flowering plants (Angiosperms) . These also represent the largest and most diverse group with in kingdom plantae.
General characters of Angiosperms:-
i) Angiosperms have well developed vascular tissue that make them well adapted to terrestrial habitats.
ii) Angiosperms have ovules that are enclosed in an ovary. There are two subtypes of Angiosperms : monocotyledous & dicotyledoous, these have one and two colyledous in their embryos respectively. iii) Angiosperms are able to grow in a variety of habitats. They can grow as trees, shrubs , bushes as well as herbs. iv) They have a very complex root system.
v) They bear flowers , which act as a reproductive organ.
Textual Questions
Q1) Which division among plants has the simplest organisms?
Ans: Division Thalophyta.
Q2) How are pteridophytes different from phanerogames?
Ans: Pteriophytes differ from Phanerogames in different ways. The two remarkable differences between them are as:
1) In Phanerogames, seed formation takes place, while as no seed formation occurs in pteridophytes.
2) Pteriodophytes posses a primitive vascular system, while as in comparision, phanerogames posses a well developed vascular system.
Q3) How do gymnosperms and Angiosperms differ from each other .
Ans: The Angiosperms and Gymnosperms differ in many ways, like;
i) Angiosperms are normally seed bearing plants, where the seeds are contained in an ovary , which is inside a fruit.While as the Gymnosperms are those seed plants which have exposed seeds(not closed in an ovule). ii) The leaves of Angiosperms are flat, while as the leaves of Gymnosperms are cone bearing or needle like. iii) Gymnosperms are only pollinated by the agency of wind , while as the Angiosperms are pollinated by means of different agencies like wind, water, insects, birds, etc. iv) The xylem and phloem of Gymnosperms lack vessels and companion cells, while as no such absence of vessels and companion cells is found in the xylem and phloem of Angiosperms.
Lesson No: 4
Why Do We Fall Ill
Health:- A state of complete physical, mental and social well being is called health.
Physical dimension:- The physical health implies perfect functioning of all the body parts i.e., various organs and organ system.
Mental dimensions:- Mental health implies harmony between the individual and its environment. A mentally sound individual is free from tension and anxiety and therefore performs his functions in a better way.
Social dimension:- Human beings are social i.e., they live in groups regularly interacting with each other forming highly organized societies. Social health implies that every person living in a society possess basic requirements of life i.e., clean place of living, good earning, good food, a happy family, Cooperative interactions with neighbours and friends and leading a happy life. Health is therefore a state of being well enough to function well, physically, mentally and socially.
Disease: It is a condition in which a part or organ of the body is not functioning normally.
Q: What is difference between healthy and disease free?
Ans:- A healthy and a disease free state can be differentiated as:
Healthy Disease Free
•
•
• A person with a state of complete physical, mental and social well being is said to be healthy.
Healthy person is much more than disease free.
Behaves very well in society. •
•
• A person which is not having any kind of disease is said to be disease free.
Disease free person is not always healthy.
Does not behave well in society.
Causes of Diseases: Diseases are caused by various agents. An agent may be defined as a
substance or force which causes a disease by its excess, deficiency or absence.
Types of agents: the agents which causes diseases are of five main types:-
1. Biological Agents:- Biological agents include viruses, Bacteria, Fungi, Protozoans, helminthes. The biological agents are called pathogens.
2. Nutrient Agents:- These comprise food components such as carbohydrates, proteins, fats, minerals etc.
3. Chemical agents:- These include enzymes, hormones, urea, uric acid. Pollutants, spores etc.
4. Physical agents:- These include heat, cold, sound, radiations, electricity etc.
5. Mechanical agents:- These comprise chronic friction or other mechanical forces which result in injury, dislocation of bones or fracture.
Acute and Chronic diseases:-
Acute Diseases:- These diseases last for only short period of time and are not severe. The acute diseases don‟t cause long term bad effect on patient”s health. Acute diseases take little time to heal, cold, cough, typhoid,etc. are examples of acute diseases.
Chronic Diseases:- These diseases last for long time and have drastic long term effects on patient”s health. These diseases take avery long time to heal. Some chronic diseases may last even as much as lifetime. Diabetes, tuberculosis, cancer, elephantiasis,etc. are examples of chronic diseases.
Q: What are infectious diseases? How do communicable diseases spread from one person to another?
Ans:- Infectious diseases:- Infectious diseases are those diseases which spread from infected persons to others. These diseases spread in various ways i.e., through air, water, physical contact, sexual contact and insects (vectors). The causative agents of these diseases are known as pathogens or infectiou agents. These may be viruses, bacteria, fungi, protozoans (single-celled animals) and different kinds of worms.
Means of spread of communicable or infectious diseases:- The various means of spread of communicable diseases are
1. Through air
2. Through water
3. Through sexual contact
4. Through vectors
5. Through physical contact
1. Through Air:- Microbes that cause common cold, tuberculosis, pneumonia, etc. can spread through the air. In this case when an infected person sneezes or coughs the little droplets of water (saliva) are thrown out which contains microbes. Someone standing close by can breath in these droplets and thus microbe gets a chance to start a new infection in that person.
2. Through Water:- Many infectious diseases spread through water e.g., cholera-causing microbes tenter new host when fecal matter of infected person gets mixed with drinking water.
3. Through Sexual Contact:- Few infectious diseases such as syphilis and AIDS are transmitted by sexual contact from one person to other. The microorganisms responsible for causing these diseases however do not spread by casual physical contact such as handshake or hug.
4. Through Vectors:- Many animals living with us carry the infecting agents from an infected person to other host. These animals thus act as intermediaries and are termed as vectors. The vectors are therefore the carriers of the disease-causing pathogens. The most common vectors are the insects e.g, the mosquito (vector) carries plasmodium which causes Malaria. The housefly (vector) carries the pathogens of cholera, typhoid, dysentery,and tuberculosis on the legs.
5. Through Physical Contact:- The pathogens also spread through physical contact or through articles of use from infected person to the healthy person.
6. Non Infectious diseases:- These diseases remain confined to the person who develops them and does not spread to others. Noninfectious disease may occur due to
a. Malfunctioning of some important organs e.g., heart disease
b. Malnutrition diet or deficiency of carbohydrates, proteins, vitamins, minerals e.g., Kwashiorkor, Marasmus, Beri Beri, Scurvy, Anaemia, Rickets,etc.
c. Hypo or hypersecretion of hormones and enzymes e.g., diabetes, cretinism, myxodema, gigantism.
d. Malfunctioning of immune system e.g., allergy e.
Q: What is organ specific and tissue-specific manifestation?
Ans:- As compared to any type of pathogenic microbe, our body is quite large. Thus there are many possible regions, tissues or organs where a pathogen | {
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3,059 | W40K Inquisitor – Pure Poison Needler Assassin – Build Guide – Season of The Void Brethren – smattymatty
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W40K Inquisitor – Pure Poison Needler Assassin – Build Guide – Season of The Void Brethren
23Jul 2021 1 Aug 2021
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I’ve always had a soft spot for damage over time builds in action RPGs, and I’ve had my eyes on the Assassin’s Needler Sniper Rifle. So naturally, I made a build that scales nothing but poison damage to apply massive DoTs. I’ve put a lot of effort into making sure each item is nearly as good as I can make it for scaling poisons and defenses. This build demolishes any mission difficulty 6 and below, it can do +10 levels as well, but you’ll need to switch to a single-target set up on your weapon swap to take down large enemies.
Video Version coming soon. For now, have this!
Poison, like the other 2 Damage over time types, deals 80% of your base damage every second for 3 seconds, stacking up to 5 times. If you want to learn more about how DoTs work in this game and how to scale them, check out my video all about damage overtime (here). The short version is: nothing from items or passives will scale DoTs unless it specifically mentions it.
Weapon & Skills
The Needler Sniper Rifle attacks rapidly and applies a ton of de-buffs, including our precious poison. A lot of this weapon’s skills also apply “Needler Toxin” that simply slows enemy movement speed by 1% per stack, and can be consumed by one of our skills for more crit chance and damage.
Note that DPS numbers don’t take poison into account
The left click “Short Burst” fires a 3 shot burst at rapid speeds, each shot applying poison, and needler toxin. and the poison is our main source of damage, short burst is a really easy way to spread it quickly. Once you get the three projectile doctrine, Short burst fires a total of 9 projectiles that can all shotgun to a single target if close enough, applying maximum poisons and any other on-hit effect like ordinatus armor shred, vulnerabilities, and health gain.
We lose 30% Crit chance from this
Note that this weapon doesn’t fire three projectiles by default, it usually only fires one unless you have a 6-piece doctrine that needs 3 red psalm codes. I don’t think the needler is good without that rare doctrine, feel free to level without it, but you’ll have a lot less damage and AOE. For that reason, this isn’t a very good starter build, but more of a second character once you get your first set up.
The right click “Shoot and Retreat” is basically the same as Short Burst, except it attacks much slower and moves you backwards. It’s alright for kiting, but it’s not nearly as effective as Short Burst. This skill has more base damage to make up for it’s lower attack speed, but we don’t scale physical damage so that doesn’t matter to us, we only really care about attack speed to stack poisons quickly.
“Sniper Shot” requires your character to stand still to aim at specific body parts, gaining more damage as time goes on. We never use this skill. We don’t scale physical damage so it barely even tickles enemies even with a full channel.
“Needle Blast” is the main skill of this build that shoots projectiles that splatter into large AOEs that apply poison, and hallucination giving enemeis a chance to miss attacks. Even with one projectile, the AOE of this skill is pretty good, but once you get three projectiles is becomes insane and even adds single-target potential since all three hits can shotgun one enemy. I have it at a 4.1 second cooldown, but it starts at around a 10 second cooldown. Its our goal to get this as low as possible while still above 4 seconds. This is because of an important perk, “Opportunist Stance” that gives skills with cooldowns between 4-10 seconds a 20% reduction every time you use the dodge move. This perk paired with the good old “Eradicative Protocols” point in the AOE passive tree let me spam Needle Blast much more often than I should be able to, sometimes instantly.
The Dodge Move is a fairly clunky mechanic, I highly suggest changing the base key bindings to make it feel better since this build spams it to move around. Turn on “Dodge to cursor”, and change the dodge forward keybind to a mouse button or anything easy to reach, and the dodge backward keybind to space. With this set up you can press dodge forward to dodge towards your cursor, and space bar to dodge behind your cursor which is great for dodging attacks.
The Normal Relic Enchant “559% Damage Bonus for DoT effects applied by skills with at least a 3 second cooldown” is so important. This is literally the biggest DoT boost in the entire game by far, and it effects our main skill “Needle Burst” that we’re able to spam from dodge rolls.
Remember when rolling enchantments, damage bonuses do not effect DoT unless they say they do. We get critical strength and chance because DoTs can scale off crits, and we need a lot of critical chance to make up for the 30% we lose from the split projectiles doctrine. We need two secondary enchantments for two very important effects, “100% Damage Bonus for Poison effects”, and more importantly “Supreme Cooldown Reduction for Needle Blast” to help us spam it.
In our second set we try to get another Normal Relic Needler Rifle with the exact same enchantments as our main hand. The only difference here is a different psalm code doctrine that is much more suitable for single-target. I’ll talk more about that in the final Sockets section.
I change the appearance in the crafting menu to make this weapon bright red so it’s obvious when I need to switch back to my main weapon that is much better for AOE clearing.
Gear
Eversor’s Shelter was basically made for this style of build that spams dodge rolls. We can get up to a 15% chance to trigger Thunderbolt of Authority whenever we roll. The thunderbolt’s damage is pretty low in high difficulty missions, but we have some other items that make it deal a bit more damage and give some defensive stats as well.
We roll pure defensive enchantments here, the assassin is really squishy by default, so we try to counter that with a ton of defensive enchants that we can afford to roll since we are only scaling poison.
I prefer the Stealth Armour skill to sneak around the map, but it’s really up to you, the other 2 options are great as well.
Our belt slot has a Relic Digital Weapons with the Relic enchant “Chance to cause bleeding on physical critical hit”, you’ll see why in our next item. We need digital weapons 30% crit chance to make up for the 30% lost from the split projectile doctrine.
Belt equipment is one of the many item types that can roll the “Damage bonus for poison effects” secondary enchant.
The Inoculator is a normal relic with the enchant “Damage Bonus for Poison against Bleeding enemies”, which is why we try to get the bleed chance on our belt item. We can get a lot of HP from enchantments on this item, but also try to roll Accuracy since it increases your base damage, which affects DoT. For Modules I went for 2 yellow Indomitine to get easy damage reduction that we really need.
The Neural Implant is the Normal Relic “Damage Bonus for poison effects”. We just try to stack as many enchantments like this as we can get.
The Eye Implant is the seasonal relic “Gaze of Doom” that adds a bit of damage to the Thunderbolt of Authority that we are activating often from dodge rolls. I try to get crit chance and strength here.
The Main Implant is another normal relic “Damage bonus for poison effects”. You can get accuracy on this for a damage increase, and resetting inoculator cooldown on kill is a really nice secondary enchant.
The Purity Seal is the seasonal relic “Harbinger of Refuge” to give us supreme all resist and damage reduction whenever we hit with the Thunderbolt, that can chain to 3 enemies. We really need defensive stats because the assassin is so squishy, so this plus the resists on enchants are a life saver.
The First Signum is the Archeotech relic “Add a vulnerability on critical hit”, just so we can get up to the cap of 10 quickly. The primary and secondary enchantments are all really important, we need to scale crits, cooldown reduction, vulnerabilities, and poison damage.
The Second Signum has a chance to apply a general vulnerability when we apply a debuff. We apply a ton of debuffs, and general vulnerabilties are just another way to scale our poison damage.
Alternate Gear
Whether you haven’t found some of the rarer items, or you’re not in the season of the void brethren, you might need to make some different gear choices.
The Ancient Armor of “Toxins” is the only armor that has a large poison bonus, and even gives us more chance to apply vulnerabilities and 4 accuracy. Having this armor on will net you a lot more damage, but a lot less defense compared to any other relic armor with 4 or 5 enchantments. Personally I think this leaves us far too squishy.
If you’re not able to get Eversor’s Shelter, I’d suggest the “Chance to avoid and reflect attacks” normal relic body armor, then stack health and damage resist on enchantments.
If you can’t get the “Gaze of Doom” Eye Implant, another option is the normal relic “Chance to double the duration of Poison effect”, or maybe even another “Apply a vulnerability on critical hit”
If you can’t get the “Harbinger of Refuge” Purity Seal, you could aim for an archeotech relic with “Invulnerability for 3 seconds when losing X% HP” since assassin’s hp pool is pretty low.
Perks & Attributes
Opportunist Stance is important to let us spam our Needle Blast skill that can apply huge poisons to a lot of enemies. Be careful not to get TOO MUCH cooldown reduction, we need the skill to be above 4 seconds for this to work.
Next is Enhanced Attrition, that sacrifices 50% of our non-DoT damage for a massive 150% and 3 second bonus to all DoTs. We are only scaling poison, so we don’t even care about the downside.
Lastly I have Nephrine Monger for an easy 20% dodge chance to help me reach cap. We barely ever use adrenaline, even when spamming dodge moves, so this is almost always maxed.
Get as many points into accuracy that you can afford. This increases your base damage, which directly increases DoTs. The 2nd and fourth milestone are really helpful to keep sustained with our fast attack speed.
I put the remaining points into Survival for a bit more HP and dodge. Originally I had everything into Accuracy, but I was fed up with my squishiness so decided to put some points here.
Passives
The Movement tree is usually what I spend points in first on most builds. We get a bunch of speed from the left side that makes leveling go by faster, and a bunch of cooldown reduction from the right side which is really important for this build to spam needle blast. The final point gives us even more cooldown reduction depending on how low our HP is, which is good because we aren’t using any energy shield.
The AOE Tree is really important for this build. Almost every point here is good for scaling our Needle Blast’s range, but the middle one is what we really care about. Eradicative protocols reduces the cooldown of AOE skills based on how many enemies they hit and kill. This potentially let’s us instantly reset the cooldown if we aim at a horde.
The Critical Hits Tree is necessary to make up for the 30% crit chance loss we get from the split projectiles doctrine. Most Importantly, Revenge guarantees that we will eventually crit even with 0 crit chance, and Berserker Rage gives us a little bit of sustain on crits. We don’t need the middle point because the damage bonus it gives does not affect DoTs.
Then we get almost everything the Damage over Time Tree. There’s a lot of good damage and duration bonuses to poisons here, but we don’t take the middle point because the damage bonus doesn’t actually affect DoTs, ironically.
Just 5 points in the Physical Attacks tree gets us an extra vulnerability on critical hit.
I get most points in the Defense Tree to help cap resists and damage reduction. That final point stops us from dying very often.
Just 3 points in the Ranged Combat gets us 30% reduced reload time, which is a great quality of life bonus.
I spent a few points in Suppression for damage reduction and DoT reduction in green suppression.
Then the final points are spent in the Health Tree to get the flat health bonuses. Vascular Pumps at the bottom might be worth taking for some extra suppression sustain.
Sockets & Doctrines
The Six-piece Doctrine that splits physical projectiles into three is really important, you might even say it’s build-enabling since the Needler Rifle is pretty bad without it. Each projectile can shot-gun, resulting in more poisons and more on-hit effects. We do lose 30% crit chance as a downside, so I have a Digital Weapons belt skill to make up for it, when I’d normally prefer a Personal Teleporter.
Our main weapon has the Poison Spreading 5-piece Doctrine that lets needle blast apply poisons to mostly every enemy on the screen. This is is our main AOE set-up that lets us quickly clear up trash mobs and leave none behind. The last socket has a Corpus Shard for Hp on hit since we attack so fast with Short Burst.
In our weapon swap we have a nearly identical Needler Rifle with the 5-piece “300% vulnerability effect on DoT effects” for a ton more single-target damage. The strategy is to apply a massive poison with Needle Blast, some vulnerabilities with Short Burst, then switch to your weapon swap for this vulnerability effectiveness to come into effect, and you’ll notice the damage increase right away. I changed my second weapon’s appearance to be bright red so I can easily tell when I need to switch back. The last socket has an Invictus Shard for even more damage.
The Inoculator has the 3-piece doctrine “10% of DoT damage is leeched as Suppression”, which is a really simple way for DoT builds to not worry about suppression. Like any leech effect, this becomes less effective in high level missions when we start dealing less than 90% damage, but even then, this is great for keeping up our suppression so we don’t get crowd controlled and killed.
The Main Implant and Belt have one Uncreator Psalm to scale vulnerabilities further, and crit damage shards to get the maximum damage over time bonus.
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Tags: action rpg, inquisitor martyr, season of the void brethren, w40k inquisitor, w40k inquisitor martyr, warhammer 40k, warhammer 40k inquisitor builds, warhammer 40k inquisitor builds 2021, warhammer 40k inquisitor martyr, warhammer 40k inquisitor martyr assassin build, warhammer 40k inquisitor martyr assassin sniper build, warhammer 40k inquisitor martyr builds, warhammer 40k inquisitor martyr guide, warhammer 40k: inquisitor - martyr | {
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3,060 | I was commissioned by Phoebe James (Fashion accessories) to make a series of illustrations to be used on various fashion accessories across their new brand. My directions where for the illustrations to be in my pop art - geometric style and that the target group to have in mind is the Millennial girl that is in high school and college. As a result the illustrations had to be fresh, playful & colorful. The size of the illustrations when used on the accessories would be quite small (around 3,5cm) so I had to keep that in mind regarding the amount of detail and outline width used. We made 4 groups-themes of illustrations. Creatures, Insects, Space and Travel. Each has it’s own color story but the style of the whole series is consistent. Pop art, bold lines, patterns and a lot of colors. Hope you enjoy the project.
↑Back to Top
All works © Mike Karolos 2016.Please do not reproduce without the expressed written consent of Mike Karolos. | {
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3,061 | We are frantic around here, our house is in chaos. John and I are in the throes of preparing for an upcoming backpack, our first in three years. It is not that we are new to this rodeo, we’ve been … Continue reading →
Posted in Backpacking, Outside, Summer | Leave a comment
Summer To Do List…
Posted on June 25, 2014 by smithposts
Summer slips by so quickly! Each summer I think about how I will spend my summer, make plans to do things and never really get around to getting them done. This summer I made a commitment to myself to be … Continue reading →
Posted in Summer, Thoughts | Leave a comment
Silver Roses and Butterflies…
Posted on June 24, 2014 by smithposts
My husband is the master of lovely gifts in small packages! His choices are always just right! This little bag traveled home with him from his family weekend in Huntsville, AL. It appeared on the kitchen counter when I was … Continue reading →
Posted in Fashion | Leave a comment
Home Alone…
Posted on June 22, 2014 by smithposts
My husband is the routine keeper in our house, the one who keeps us eating healthy, sleeping enough and getting our exercise. He is also out of town this weekend. So what does a somewhat undisciplined, marginally immature 61 year … Continue reading →
Posted in Running, Summer, Weekend | Leave a comment
Kayaking Round The Cove…
Posted on June 19, 2014 by smithposts
We went kayaking for my birthday, it was the only thing I asked for. Kayaking had been on my summer list for several years but John would have no part of it. He had a bad experience with the equipment … Continue reading →
Posted in Birthdays, Summer, Weekend | Leave a comment
Time Spent with Friends…
Posted on June 12, 2014 by smithposts
Funny how close friendships work. You can be away from each other for long periods of time then get together and feel like you just talked yesterday. Such was our Sunday afternoon with Sonya and Mac. We had not seen … Continue reading →
Posted in Friends, Weekend | Leave a comment
Dressing in Black…
Posted on June 7, 2014 by smithposts
It occurs to me, while digging in my closet each day, I wear entirely too much black. Dressing in black is a habit I picked up in my retail days. As a buyer traveling to New York in my 20’s … Continue reading → | {
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3,062 | There are over 900 recipes in this site’s archives, [which is completely nuts, but also conveniently gives me an answer to the ever-present “what do you do all day?” question besides my usual, “mess around on Instagram?”] and while I’m overwhelmingly quite fond of all of them, there are ones that nag at me not necessarily because they don’t work but because they’re not, in hindsight, the “best in category” I once found them to be. Among these are the chicken pot pies I made from Ina Garten’s beloved recipe six years ago, and somewhere, my friend Ang is gasping because these are, to date, her favorite thing I’ve ever made for dinner. But I always thought they could have been better for several persnickety reasons.
First, instead of braising the chicken in that delicious veloué sauce you’re making, Ina has us roast chicken breast until they’re fully cooked, cool them, dice them and then add them to the sauce. But why? I asked Ina, but my book didn’t answer. That’s not the only extra step. Vegetables such as carrots, peas and those persnickety pearl onions are each blanched for two minutes in water before being added to the pot pie base, which baffled me even then. Why not just cook them in that finger-licking stew, too, and let them drink up all that awesomeness? My third quibble with the recipe is that for four servings of pot pie, the soup part alone uses 12 tablespoons (that’s 3/4 cup or 170 grams; it does not include the additional cup of butter used for the four pastry lids) of butter, and guys, I think it’s been fairly well established, perhaps even 900 times, my fondness for butter, but this is just … I cannot. When I created my own anything-but-abstemious pot pie recipe a few years ago for my cookbook, my filling only need 3 1/2 tablespoons butter for four portions to give you a nice rich sauce. Finally, I’d found that the sauce didn’t thicken well but assumed I’d done something wrong. A scroll through the comments that have arrived since indicates that it’s not just me.
Now, do understand, this does nothing to mitigate my Number One Fan Status of Ina Garten. Ina, call me! Let’s have lunch! I promise, I’ll behave better this time! I’ll try to stop doing weird things like signing my name snugged up against yours on the wall of stores where we’ve both signed books. (Wait, did I just admit that?) But it did mean that when my husband told me last week that he’d been craving chicken pot pie, I knew I wanted to make it, just not that one.
Back to the drawing board, I merged together the things I’d learned making my own pot pies, such as a dreamy flaky pastry lid, a thickening tip from Julia Child’s beef bourguignon, plus another archive gem, Cook’s Country’s chicken and dumplings, with a pot pie-like base to create my own ultimate chicken pot pie. Everything is cooked inside the same pot. There are (hopefully) no persnickety steps or ingredients. And, no, I did not hold the butter, but I also tried not to smother us with it. I hope you love them as much as we do.
An Almost-Vegetarian Pot Pie: Pancetta, White Bean and Swiss Chard Pot Pies. Yes, I know, the pancetta. I went back and forth over this when writing the book and concluded it was good with or without the pancetta. Without it, it’s a delicious vegetarian pot pie, hearty and perfect, and you won’t miss the pork.
One year ago: Purple Plum Torte
Two years ago: Chicken Noodle Soup
Three years ago: Apple Pie Cookies
Four years ago: Roasted Eggplant Soup
Five years ago: Lebanese-Style Stuffed Eggplant
Six years ago: Majestic and Moist Honey Cake
Seven years ago: Peter Reinhart’s Bagels and Peanut Butter Brownies
Eight years ago: Pumpernickel Bread (I later added a Black Bread, which I love even more.)
Better Chicken Pot Pies
The one unusual trick I use in this recipe is to add the thickening portion (a mashed butter-flour roux) at the end, rather than the earlier parts of cooking. I found that the chicken cooked better in a thinner sauce, and that the thickening was more likely to hold up when added at near the end. Plus, you can really taste the richness in the final dish, hooray.
Note: I forgot the leeks and the parsley because these things happen. It would have been better with leeks; we missed them.
Makes 4 2-cup pot pies
Lid
2 cups (250 grams) all- purpose flour
1/2 teaspoon fine sea or table salt
13 tablespoons (185 grams or 6 1/2 ounces) cold unsalted butter, diced
6 tablespoons (90 grams) sour cream or Greek-style yogurt
1 tablespoon (15 ml) cider vinegar
1/4 cup (60 ml) very cold water
1 egg, beaten with 1 teaspoon water, for egg wash
Filling
Salt and freshly ground black pepper
3 1/2 to 4 pounds bone-in, skin-on chicken parts (breasts, thighs and drumsticks are ideal)
1 to 2 glugs olive oil
2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1/2-inch slices
1 large onion, diced small
1/4 cup dry sherry (optional)
3 cups low-sodium chicken broth
1/4 cup milk or heavy cream
1 bay leaf
1 teaspoon minced fresh thyme
3 tablespoons unsalted butter, at room temperature
4 1/2 tablespoons all-purpose flour
1 cup fresh or frozen green peas (no need to defrost)
2 large carrots, diced small (about 1 cup carrots)
2 tablespoons chopped flat-leaf parsley
Make pastry lids: In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is closer to uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days. Meanwhile…
Make filling: Generously season all sides of the chicken parts with salt and freshly ground black pepper. If your chicken breasts are particularly large, I find that halving them can ensure they cook at the same pace at the other parts. Heat first glug of olive oil over medium-high heat in the bottom of a large Dutch oven (minimum of 4 quarts; mine is 5). Brown chicken in two parts, cooking until golden on both sides. Transfer to a plate and repeat with second half of chicken. Set aside.
Heat second glug of olive oil in the same pot. Add onions and leeks, season with salt and pepper, and saute them until softened, about 7 minutes. If using, pour in sherry and use it to scrape up any bits stuck to the bottom of the pan. Simmer until mostly cooked off. Add milk or cream, chicken broth, thyme and bay leaf and bring to a simmer. Nestle the browned chicken and any accumulated juices into the pot. Cover and gently simmer to 30 minutes, after which the chicken should be fully cooked and tender.
Transfer the chicken to a cutting board to cool slightly. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon; reserve it for another use, or this:
In a medium bowl, mash butter (feel free to replace any part of it with skimmed chicken fat from the previous step, thanks to a commenter below for the suggestion) and flour together with a fork until a paste forms and no flour is still visibly dry. Pour one ladleful of filling over it, and whisk until smooth. Add a second ladleful, whisking again. Return this butter-flour-filling mixture to the larger pot, stir to combine, and bring mixture back to a simmer for 10 minutes. The brothy base should thicken to a gravy-like consistency. Adjust seasonings, if needed.
Add carrots and peas to stew and simmer for 3 minutes, until firm-tender. Shred or dice the chicken, discarding the bones and skin or saving it for another use. Return chicken to stew and re-simmer for 1 minute. Stir in parsley.
Assemble and bake pies: Heat your oven to 375 degrees F.
Divide chilled dough into quarters. Roll each quarter out into rounds that will cover 4 2-cup ovenproof bowls or baking dishes with a 1-inch overhang. Cut vents into rounds. Ladle filling into four bowls, filling only to 1 to 1 1/2 inches below the rim to leave room for simmering. Whisk egg with water to make an egg wash. Brush edges of bowls with egg wash, or if you like lids that easily lift off your bowls and are willing to risk that they may slip slightly into the bowl when baking, you can skip this. Place a lid over each bowl, pressing gently to adhere it to the outer sides of the bowl. Brush the lids with egg wash. Bake until crust is bronzed (more than mine, please, if nobody in your family is having a hangry meltdown) and filling is bubbling, 30 to 35 minutes.
Do ahead: The dough for the lids can be made up to 3 days in advance and chilled. The filling can be made up to a day in advance and re-warmed before assembling and baking the pot pies.
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353 comments on better chicken pot pies
All Comments I Made This! Questions
Andrea
Oh gosh perfect for rainy days. Will try soon!
October 6, 2014 at 12:24 pm Reply
Molly
That pumpkin is massive! It looks like it must weigh at least 15 pounds. Who knew Jacob had Super Boy strength?!?
I received the most pathetic bunch of leeks in this past week’s CSA. What would you estimate the cup measurement for your two medium leeks? 1 cup? 1.5 cups?
October 6, 2014 at 12:24 pm Reply
deb
Molly — Wait, were they really skinny and looked like scallions? Because I got those, thought they were scallions, got annoyed, didn’t use them, made the pies, missed the leeks I’d normally put in a lot. (Yes, all in one sentence.) I’d say 2 cups, or more, if you like them as much as I do.
October 6, 2014 at 12:27 pm Reply
Sarah
These look delicious! I love pot pies for colder weather. It reminds me of my childhood (we’d have it on a weekly basis)!
October 6, 2014 at 12:26 pm Reply
Katie
What kind of bowls are those? love the idea of one less dish to wash (or freeing your pie pan for dessert pie, because this is America and 2x pie in a day is perfectly acceptable)
October 6, 2014 at 12:29 pm Reply
deb
Katie — These are part of the dish set (now discontinued) we got via our wedding registry. I’ve bought extra bowls (in weird) colors from Replacements.com over the years. I’m sure there are easier to get ovenproof bowls. A lot of mass-produced dishes these days are ovenproof and I always look for it because you never know when it will come in handy.
October 6, 2014 at 12:33 pm Reply
Psylvia
Handmade ceramic stoneware bowls are ovenproof. They’re fired in a kiln that gets to about 2000 degrees f.
November 3, 2020 at 7:25 pm Reply
Ellen W
I have everything but the leeks. I know what I’m making for dinner. Thanks Deb!
October 6, 2014 at 12:29 pm Reply
Katie
Looks great! Because I am a lazy person I usually grate frozen butter into the dry ingredients when making scones or other pastries. It’s certainly faster than cutting the butter in, and it has pretty good rise, too. :)
October 6, 2014 at 12:34 pm Reply
Katie
I’m sure there are, I work in a kitchenware store so I should know but I cannot honestly say if we sell (good) ovenproof bowls off the top of my head, haha…thanks for answering my question, now I’m starstruck ;)
October 6, 2014 at 12:36 pm Reply
susan
what do you suggest to use to bake these in?
October 6, 2014 at 12:37 pm Reply
Abi
These looks sooo yummy! I want to try one! Abi :)
October 6, 2014 at 12:37 pm Reply
Sara
I absolutely love the “lids” from your cookbook pot pie, and it is now my go-to savory crust. I usually wing the insides with what I have on hand but will def. try the thickening trick here next time. FWIW I use fiestaware soup bowls for this and they work just fine.
October 6, 2014 at 12:46 pm Reply
Maggie
I have one leftover pie crust (your all butter recipe) staring at me in my freezer whenever I open the door. Any reason you’d advice against using that instead of the lid recipe here? Also the only oven-proof bowls I have are ramekins which seem much smaller than your bowls .. 6 portions with this recipe, you think?
Thanks!
October 6, 2014 at 12:48 pm Reply
haley @Cupcakes and Sunshine.com
these are absolutely BEAUTIFUL.
October 6, 2014 at 12:50 pm Reply
Jen
I misread the title of this post as “Butter Chicken Pot Pies”. I might have a weekend project on my hands… with flaky paratha tops… uh, oh.
October 6, 2014 at 12:52 pm Reply
Jess
Well, I guess I know what (to tell my husband to) do with the leftover roast chicken from last night’s dinner! I’ll have to fiddle with steps and directions but shouldn’t be too difficult – and it helps that he makes a mean pie crust!
October 6, 2014 at 12:56 pm Reply
ATG
What was your total cook/prep time on this?
October 6, 2014 at 1:00 pm Reply
Marsha
Can this be made in one large dish–a GIANT pie, if you will?
October 6, 2014 at 1:01 pm Reply
Samantha
These look mouth-watering! I always remember my college roommate making these for dinner. I never had a homemade chicken pot pie before. It blew my mind!
October 6, 2014 at 1:01 pm Reply
Courtney
My go-to recipe for chicken pot pie is from Pam Anderson’s “The Perfect Recipe”.
http://www.amazon.com/Perfect-Recipe-Anderson-Executive-Editor/dp/0618132694/ref=dp_ob_title_bk
So far, I have yet to find a recipe in that cookbook that wasn’t fantastic. I particularly love the mix & match cobbler recipe from the dessert section. I latched on to the cookie-dough topping paired with blackberries, and it’s all I can do to keep people from licking the pan when I bring it to pot lucks.
October 6, 2014 at 1:05 pm Reply
spence
they are blanched to preserve color
October 6, 2014 at 1:06 pm Reply
Madeleine
If you’re looking for a perfect pot-pie size baker try pier one large white ramekins….I use them all the time. 3 bucks a piece
October 6, 2014 at 1:11 pm Reply
Cate
Oh, man. I just got back from the Hawk’s Head Publick House in Oak Glen after a weekend of apple picking. Their chicken pot pie is amazingly good, and your chicken pot pie recipe just pops up?! Once Los Angeles isn’t so bleeding hot, I’m making this.
October 6, 2014 at 1:13 pm Reply
Brian @ A Thought For Food
There are few things that I miss more from my meat eating days than chicken pot pie. You have me considering making the switch back with these beauties!
October 6, 2014 at 1:17 pm Reply
Susan in CA
My family always has “hangry meltdowns!” :-)
October 6, 2014 at 1:18 pm Reply
Valerie
Deb, Thanks for sharing your updated version. Funny enough I made a pot pie on Friday based on Ina’s recipe, but wanted to use the bulk of a leftover whole chicken. Like you, I followed a similar method to cook the veggies, build the sauce and reheat the chicken in the rich stock and herbs too. I hadn’t throught to add the roux later on, but will try that next time. I also added mushrooms, celery, a leek and a red potato. The end result had that luxurious velvety mouth feel, everything was tender and delicious together. I look forward to trying your recipe next time!
Have you tried Better than Buillion paste? It’s perfect since you can make as much or little as needed, control the intensity of chicken flavor and takes up much less space than cans or containers of chicken broth. I swear by it :)
October 6, 2014 at 1:24 pm Reply
Molly
I would liken them more to lemongrass stalks than scallions. But a really pathetic stalk of lemongrass. I’ve been constantly disappointed with this summer’s CSA. (New farm for us.) But I wonder if I’ve just become jaded because the good produce store wouldn’t dare put out anything less than perfect when it has competition from places like Whole Foods down the road. That being said, the squash from last week is so small it could fit into a doll house collection.
October 6, 2014 at 1:33 pm Reply
Emily van Kampen
Perfect fall pot pies! Such a heart warming comfort food dish.
October 6, 2014 at 1:42 pm Reply
Katie
This looks fabulous! Do you think it would be freezer-friendly? I’d love to eat two and freeze two, but I’m not sure if it would mess up the texture or flavor of the filling. (I know the crust should be fine.) Thanks so much!
October 6, 2014 at 1:44 pm Reply
Diane
Thinking of using leftover turkey. Can I freeze these? If so, do I bake first or freeze the pie unbaked? Thanks!
October 12, 2019 at 1:44 pm Reply
Norma Reynolds
I just wanted to know if the better chicken pot pie can be made in one Pyrex dish, I have no small oven ware. Thanks
October 6, 2014 at 1:44 pm Reply
Petra Beunderman
I actually always roast the chicken when a recipe calls for it to be poached – I find that poached chicken is always slightly tough, while bone-in skin-on roasted chicken that is added at the end of the cooking process is lovely and tender.
So, I’d stick with roasting the chicken, but otherwise this looks amazing.
October 6, 2014 at 1:46 pm Reply
Barbara
I’m new here – but I LOVE pot pies, so had to head here from a shared Facebook post. A couple things – blanching actually allows the veggies to absorb MORE of the goodness they get cooked in – opens up some pores or something. And – the pie-top recipe is VERY similar to my mother-in-law’s pie crust recipe, which is the best in the world – and it’s the only one I’ve ever seen w/vinegar. I’ve always wondered if that’s what allowed it to keep for a few days…
October 6, 2014 at 1:49 pm Reply
Marianne A.
I have made chicken pot pie only a few times,always using the Fannie Farmer recipe. It is worth every. Single. Calorie.
October 6, 2014 at 2:01 pm Reply
JP
After one dinner when you all get a pot pie, who gets the extra? Hope you had a nice lunch…the rewards of being the chefess! Will have to make this when summer ends in the CA bay area. Right now I would only think of pies that are chilled in the refrigerator, it is that hot. But the time will come, because chicken pot pie is one of my husband’s favorite dishes and yours look delicious! Thanks for the update.
October 6, 2014 at 2:05 pm Reply
Emmie
Do you think you could make these and then freeze them whole (a la those made by a famous Marie?). There’s a baby coming in a couple of weeks and I want some decent food in my freezer! (The sweet potato blintzes and black bean ragout from the cookbook are already frozen away awaiting D-day, but I’m looking for more ideas!)
October 6, 2014 at 2:05 pm Reply
Mary
I’ve also used 1 -2 T of grits to thicken pot pie and soups with great results. Add them near the end of cooking and let simmer 5 min or so. Creamy texture without extra fat.
October 6, 2014 at 2:11 pm Reply
Audra
We just made six pot pies with your previous version last week — it’s our go-to frozen dinner for our pregnant friends — and we made a huge batch for ourselves (due in Nov)! But now I think we might need to try out this version. You know, for science.
October 6, 2014 at 2:14 pm Reply
Sara
This looks like something I wish someone else was making me for dinner tonight. I’m also interested to know if you think they could be frozen once full made, or if you suggest freezing the dough and the filling separately? If not, I guess an option could be to make 2 for dinner one night, and have the rest the next night…
October 6, 2014 at 2:18 pm Reply
deb
Freezing — I think you could definitely freeze the filling and unbaked dough separately. You could even freeze the dough in rolled-out circles separated by waxed or parchment paper so when you defrosted it, they were ready to go.
JP — Ha! Hoping to pass it off as the kid’s dinner tonight so we can order spicy Indian food. Mmm, baighan barta…
Baking in one big dish — Yes, should not be a problem. Look for an 8-cup dish.
Valerie — Yes! I used it for years and for some reason, I can’t find it at my usual haunts these days. I never liked it for soups where the broth is the main flavor, but they’re so great in broth/stock-as-ingredient recipes, like this, or to make rice-cooking water more tasty.
Time estimate — For this, I think you should give yourself 2 hours (from prep to taking them out of the oven) plus however long you need to get the meat off the chicken (this takes me forever, but had I used just 6 breasts, it would have been quick work). It’s a while, I know. The dough (10 minutes prep plus chilling and rolling time) could be prepared in advance. Also, if you have leftover cooked chicken (sadly, did not see how many cups 4 pounds was but I’d estimate 3 or more cups) you want to use instead, you could skip the chicken browning and braising steps.
Maggie — You can use that pie dough here, for sure. This one, with the added yogurt/sour cream and vinegar, is a little softer and bit flakier but either will work well.
Susan — Any ovenproof bowl or dish. Or, you can make minis in ramkeins.
Jen — Whoa. I love that idea. Should we next? Mmm, ghee…
October 6, 2014 at 2:41 pm Reply
Terri
This looks fantastic, on the plan for the weekend. I usually add a couple of tablespoons of apple juice to my chicken pot pie, sounds weird but really adds a lovely subtle flavor.
October 6, 2014 at 2:20 pm Reply
Jane M
Just what the doctor ordered on this OH SO FALL day here in the Jerz! Love the recipe, love your kitchen equipment, and love the new kitchy with all the light! WINNING! My mouth is watering!
October 6, 2014 at 2:24 pm Reply
Susan
I used to use the flour-butter roux all the time to thicken gravies and sauces but questioned it (and mostly quit using it) when the TV chefs insisted that the flour had to cook a few minutes in the butter to get rid of the raw flour flavor (which didn’t really taste as raw as they made it sound that it would). I love the texture that the raw roux gives the sauce and find it superior to the cooked flour roux. It dissolves so much better and does not lump in your sauce. Glad to see it used here.
October 6, 2014 at 2:26 pm Reply
Nicole@thejameskitchen
Hhm, Deb, your sour cream-pastry sounds quite interesting!
We already have a great chicken pot pie recipe (with buttery puff pastry) but we’ll try this pastry next time: it really does look nice & flaky. And to be honest, the best bit about a chicken pot pie is when some pastry is crisp & some has soaked up the lovely sauce – yummy. N.
October 6, 2014 at 3:01 pm Reply
Kate
Could this be baked in one big pan, rather than the individual bowls? And do you think using a biscuit crust rather than pastry would affect the outcome?
October 6, 2014 at 3:12 pm Reply
Helene
Your recipe sounds amazing. Can you suggest how to modify it to make it kosher?
October 6, 2014 at 3:32 pm Reply
deb
Helene — I think the crust would be trickier to modify than the filling (you could use olive oil or margarine). The crust should work with shortening but the yogurt… You might use a regular pie dough instead, using shortening instead of butter.
October 6, 2014 at 3:38 pm Reply
Randi
I LOVE when I find things I love about several recipes and get to bastardize them into a perfect food item love child! Yes! When great minds get together food wins (and so do my taste buds! Maybe my thighs, not so much…)
October 6, 2014 at 3:58 pm Reply
Alicia
Deb, you are maybe the only person who won’t run in horror from this suggestion: I skin the chicken (gets flabby in the sauce anyway), chop and gently fry up the skin to render it. Then I use the schmaltz instead of butter, and purée the grieben into the sauce. Super duper chicken-y flavor.
October 6, 2014 at 4:09 pm Reply
deb
Alicia — I think I love you. (I am also working on something for my next book where we would never, ever throw the chicken skin away, so you’re totally on my page.)
October 6, 2014 at 4:42 pm Reply
Magda
It’s look so delicious an pretty easy, thanks for inspiration!
October 6, 2014 at 4:12 pm Reply
Claire
For some reason, my boyfriend loves pot pies, so he buys tons of frozen ones. I’m cooking for him more and more out of sheer concern for his health. Maybe, because of some love, too :) This is great! It will make both of use happy and help him eat healthier, home cooked meals.
October 6, 2014 at 4:23 pm Reply
Sara
So you brown the chicken in the dutch oven — is it cooked the whole way through first? Or do you just cook it most of the way and finish it up in the sauce?
October 6, 2014 at 4:44 pm Reply
deb
Sarah — At the end of the third paragraph, you nestle the chicken back into the sauce you’re building to simmer it for 30 minutes, until cooked through.
October 6, 2014 at 5:46 pm Reply
sarah | little house pantry
I love pot pie/warm comfort food season! These look yummy! On a vegetarian(ish) kick – might make these but (gasp!) leave out the chicken and add more veggies?? Probably keep the chicken stock though – the traditional flavors seem more comfort-y than the bean/chard version…
October 6, 2014 at 4:50 pm Reply
Pam Mather
love your tips
October 6, 2014 at 5:17 pm Reply
Lee @ Modern Granola
You know what, I’ve never had chicken pot pie before. Can you even believe that? But this recipe looks really good, so I might just have to try it. Thanks for the post :)
October 6, 2014 at 5:53 pm Reply
Nicole H.
Also curious about freezing these… usually when I feel like making a large pot pie, I make one extra and freeze it before baking the whole thing. Do you have a recommendation for these? Freeze before baking?
October 6, 2014 at 5:54 pm Reply
Nancy Travers
i made this and added fennel and it was magnificent! Regards, nt
October 6, 2014 at 6:01 pm Reply
Kath the Cook
I make lots of things and freeze before baking – lasagnas, casseroles, etc. Disposable aluminum loaf pans do great for this (heresy, I know). Works great and things don’t get all dried out. You just need to think ahead a day or two before and thaw as needed and then bake away!
October 6, 2014 at 6:14 pm Reply
Frances
I place a whole chicken with water, an onion, carrot, leek, bay leaf, parsley and s&p in a pot and gently bring to boil and poach for an hour or so – then remove cooled meat from bones and put bones back into pot for a couple of hours to make stock. Use the strained stock in roux to make gravy for chicken pies and there are leftovers for a soup base in future.
This makes for super delicious succulent chicken.
October 6, 2014 at 6:37 pm Reply
Kim
Deb,
I LOVE your Pancetta, Bean and Swiss Chard pies, so can’t wait to try these! One problem I’ve had with the lids on the former is that they sometimes separate along the rim of the baking dish and fall into the pie. Any ideas why? Am I perhaps pressing them too firmly against the dish?
FYI, you have a typo near the end of the second paragraph, “…assumed I’d did something…”
October 6, 2014 at 6:39 pm Reply
deb
Kim — Egg wash, I think. If you paint the rim of the bowl with it before pressing the lid on, it should stick. It still may drape a little in the center, especially if your vents are larger (mine always are), but it should stay attached to the bowl. This time, I, too, forgot to paint the rim and you could lift the lids off like saucers. Delicious, flaky saucers. :)
October 6, 2014 at 7:53 pm Reply
Retete Noi
I LOVE chicken pot pies! They are the ultimate comfort food! This is a must-try idea! :)
October 6, 2014 at 7:24 pm Reply
Kate @ Babaganosh.org
these look awesome! I love that there is no soggy crust underneath the pot pie – just delicious comfort food filling and a perfect crispy top. Now this is a chicken pot pie I would actually make at home – I don’t know why I never thought of making just the top part of the pie!
October 6, 2014 at 8:15 pm Reply
Kate @ Almond Butter Binge
Everyone at my workplace was just talking about how it’s casserole weather, and I know what they mean…only now, after seeing this, I’m re-christening it “Pot Pie” weather. Yum!
And you’re so right about cooking things in sauce. Roasted chicken is great and all, but…SAUCE. Thanks so much for sharing!
October 6, 2014 at 8:27 pm Reply
Bobbie
I have been looking for a chicken pot pie recipe for a long time, and this looks like it takes the cake. That crust looks so flaky! I just found your blog on bloglovin, and now I know I have to follow. Looking forward to more recipes to help beat the cold.
October 6, 2014 at 8:35 pm Reply
Chineka @ Savor The Baking
These pot pies look so good. They are my favorite thing to eat during the Fall season. I will be pinning this recipe. :-)
October 6, 2014 at 8:38 pm Reply
Heather L
This sounds great…I made the chard pot pies from the cookbook just last week! Not my first time but I had forgotten how Amazing that pastry is. Amazing! I want to make a million things with that yummy pastry. ;). Will bookmark this for next time I feel like pot pie.
October 6, 2014 at 8:51 pm Reply
jwg
The last time I painted the rims with egg was for pot pie it required a sharp knife followed by course steel wool to get the residue off. The next time I just greased the edge and let the lid hang over the side a bit.
October 6, 2014 at 9:00 pm Reply
Emily
Chicken Pot Pie is one of my all time favorite recipes – excited to try this out!
October 6, 2014 at 9:41 pm Reply
Ryann
Oh wow so making this for nice fall Montana evenings…..one big casserole dish I hope works! And do you think it might freeze well?
October 6, 2014 at 9:41 pm Reply
tami
I love chicken pot pie – I’ll be trying this recipe soon. If you are ever in Seattle – try Pies & Pints, not far from the Roosevelt Whole Foods – I love all their fillings, and my kids love the mac and cheese. I’ve not figured out how they get the pastry top to dome. I find it really appealing.
October 6, 2014 at 9:51 pm Reply
Belinda@themoonblushbaker
So comforting! and i thank you for using bone in chicken wings and thighs in your chicken pie. Nothing is sweeter than meat on the bone.
October 6, 2014 at 10:00 pm Reply
jan dash
Can I make the filling,freeze it in the bowls… and later remove frozen discs to plastic wrap and keep them until another day when I want the pies and I feel like making the crust? I assume I would have to thaw the filling before baking, but otherwise…would there be a problem?
I don’t mind longish recipes- but I do like to be able to do them over more than one day.
October 6, 2014 at 11:35 pm Reply
deb
Jan — I think that would work fine, but should offer the caveat that I’ve never frozen these; it only makes four and we go through them!
October 7, 2014 at 10:11 am Reply
Lauren
This looks delicious! I will definitely be making this once the weather cools down. Thanks for sharing!
October 7, 2014 at 12:11 am Reply
Louise
This recipe sounds great. Love the flavours and leeks definitely have an affinity with chicken. I’d make it with skin-off bone-in chicken thighs, though. Results in a more succulent meat and I’d ditch the bones before assembling. Thanks for the recipe. Love your thoughtfulness when you write a recipe.
October 7, 2014 at 2:33 am Reply
Paula O in Richmond, CA
Do you have any control of the advertisements posted on your site? I live in Richmond, CA and just saw here on your site a political ad slamming Eduardo Martinez, a progressive candidate for the Richmond city council who is being attacked with money from Chevron Oil with these horrible political ads. I’ve lived in Richmond for 20 years and know what great things the progressive members of the city council have done for Richmond. I was really shocked to see this attack ad on your website! I very much like your website but not this attack ad!!! Please look into it. Thank you. Paula O in Richmond, CA
October 7, 2014 at 2:43 am Reply
Joakim Ramqvist Hallin
Dear “Recept”!
Lovely, the chicken one I like´d, will be on table next week.
Thank´s,..
October 7, 2014 at 3:38 am Reply
Sally
In one of Ina’s recipes for roasted shrimp she explains why she roasts chicken: it tastes better. When you poach chicken in liquid a lot of the chicken flavor goes into the liquid and the chicken is less tasty. This probably also explains why she makes.chicken stock with whole birds and then discards them.
October 7, 2014 at 5:20 am Reply
deb
Re, making this dairy-free or Kosher — See my response and suggestions to Helene in Comment #45 above.
Sally — I do remember hearing that, but here, the chicken is cooked IN the final sauce, so the flavor stays, the chicken is very succulent and the whole process involves fewer steps. There isn’t a wrong and right here; I just knew I’d prefer it this way, hence the updated recipe.
Paula — Blech! I have some control in removing them (and will try to remove the one you mentioned), but I don’t often know about ads before they show up. It’s not like some Evil Politician approaches me and asks to buy your attention — these things are done in batch buys through the ad placement agencies I use here; it’s all very third-party. I communicate that I only want ads that relate to the cooking or home; stuff still slips through. See more here about the process and why ads show up, FWIW.
October 7, 2014 at 10:02 am Reply
Lila
Hi Deb
Firstly thank you so much for your incredible recipes! I absolutely love every one of them that I have tried! I did your broccoli slaw last night and it was amazing! I wanted to ask if it’s possible to make this recipe dairy-free I. E. Cut out the yoghurt and cream?
October 7, 2014 at 5:23 am Reply
Ann
Great recipe!
I read that some people are considering freezing the stuffing. I have found that any sauce containing a roux does not reheat well. The flavour is still there, but the sauce tends to split and so you loose texture and presentation.
October 7, 2014 at 5:26 am Reply
Pamela In Tokyo
This looks so yummy and I want to try it. I had an idea. I think roasted chicken is tastier than poached chicken as well. I could pick up one of those roasted chickens from Costco and use that to make chicken pot pie. That would certainly make it go a lot faster as well.
;-)
My husband won’t eat green peas so I am thinking that mushrooms and leaks along with the carrots and perhaps celery would be perfect.
October 7, 2014 at 5:42 am Reply
Flowerscat
LOL I hope someone used the lemongrass to make tea – lemongrass & ginger makes a lovely winter-warming tea :)
October 7, 2014 at 5:50 am Reply
Ruby
10/7/14 Deb…love your website/blog. Myself a cook and pastry chef/baker…I certainly appreciate all your hard work that went into developing fabulous recipes. However, this will be my first criticism…if you want to call it that…I don’t really mean this as a criticism. We are vegetarian…there is no almost vegetarian. It is or it isn’t. Pancetta is a deal breaker as far as being vegetarian…I’m sure you know that. Should either you or any of your readers be interested in a vegetarian pot pie…what I do for pot pie is make a thick vegetable stew or you could even say a thick vegetable soup…onions, potatoes, carrots, celery, string beans, lima beans, fennel (yes there is more than one starch) peas, tomatoes and may even add a little pasta such as Alfabeto or Occhi di Passero…a very small pasta or may add lentils instead. I do different combos..use what you like…but, the multiple starches will thicken the stew/soup and they taste good together. You don’t need to make a vegetable stock as the stock is automatically made by all of the veggies. I start out by sauteing the onions, carrots and celery in olive oil with a little unsalted butter added, sea salt, fresh ground pepper and a number of herbs and spices which always include powdered ginger and powdered mustard both of which are very underused. Once all of this starts to brown a little…I want the caramelization…I then add tomatoes (if fresh tomatoes are out of season I use Muir Glen Organic whole tomatoes which I cut in half/thirds)..tomatoes & white wine create the liquid to cook the veggies in..if necessary you could add some water.. and then start adding everything else…slow slow slow cook….once it starts to thicken up I will then add the pasta or lentils which will really thicken up the stew/soup. I may even throw in a couple of handfuls of baby spinach at the end…I do add an additional layer of the same herbs used during the saute process…also, I may add a cup of grated parmesan or may have added left over parmesan rinds early on. Then I pretty much follow what you do for your chicken pot pie. It is outstanding…I doubt it would even dawn on anyone that there is no meat/poultry in this dish. I’ll keep following your web/blob….your book is wonderful!
October 7, 2014 at 6:38 am Reply
annie diamond
Deb,
How did you know I was hoping you would update your chicken pot pie post? I made your swiss chard pot pies last Friday and we are still raving about how good they were! You are so right….it had the richest flavor with only 3 TBSP butter in the sauce. Since you brought up Instagram….that’s exactly how I discovered your recipe. I posted a photo of beautiful rainbow swiss chard and asked, “what should I make?” and the response was Smitten Kitchen Pancetta, white bean and chard pot pies! Thank you!
annie
October 7, 2014 at 7:42 am Reply
Marie
I was distraught when I saw this post last night AFTER I made chicken pot pie IX from all recipes — it did still turn out fantastic. Then I read this recipe this morning — as to my SO’s dismay is now a habit — and realized we’ve come to a similar process as I’ve modified the recipe a bit. I’ve been trying to adhere to a One Pot process, which had me sear the chicken in butter then take them out,next cook the veggies and broth in that same pot. I love the leek idea and will definitely try your recipe next time.Keep it up Deb!
October 7, 2014 at 7:54 am Reply
Gary
Easier to buy a rotisserie chicken from the grocer. Use chicken broth with a powdered gravy mix/country gravy mix. Frozen veggies and puff pastry. Done.
October 7, 2014 at 8:17 am Reply
Payal
Jen (commenter 15), Deb, believe it or not McDonald’s in India actually created – and then removed, damn them to hell and back – a pot-pie-ish butter chicken dish. Yes, McDonald’s. No, I don’t think our country took to it in great numbers but I on the other hand – let’s just say sales of McDonald’s spiked in one particular outlet of one particular city for the year this was on the menu. The crust wasn’t just a topping but a full pastry case inside which thick, luscious butter chicken was baked and it was incredibly good; the crust was more parantha than pot pie, but flakier than many paranthas end up. I’d say give it a shot at home – and share the genius with us, please!
October 7, 2014 at 8:25 am Reply
AJ
Ruby – the “Almost-Vegetarian” pot pie IS vegetarian if you leave out the pancetta, which is what Deb is recommending if you want a vegetarian pot pie. (I’ve had it both ways and it truly is delicious without meat, just like she says.)
October 7, 2014 at 8:58 am Reply
Devora
Hooray for a chicken pot pie recipe! In need of a comfort food recipe to soothe my Midwestern ex-pat soul, I turned a few years ago to your Swiss chard pot pie recipe as a method for creating the most delicious savory pie I have ever eaten, which involved using some leftover roasted lamb instead of pancetta or chicken. I am humbled to say I know now what “happy” tastes like.
October 7, 2014 at 9:07 am Reply
Birgit
I have always loved chicken pot pie and have tried several recipes that did not meet my expectations. This one looks perfect and I can’t wait to make them this coming weekend. Thanks, and I love you site!
October 7, 2014 at 9:11 am Reply
Maggie
I’ve been adamantly refusing to acknowledge any other chicken pie filling except the base of your Chicken & Dumplings recipe since you published it back in ’07, but I do recognize it’s a bit fiddly. So perhaps this simplifies the process, and I should give it a go.
Glad to see the leeks and sherry from that recipe were left in here, but I’ll also be including the tarragon. Those three elements elevated that chicken stew to celestial!
October 7, 2014 at 9:18 am Reply
Margit Van Schaick
Norma Reynolds–I often make the pot pie recipe in my 9×13 Pyrex dish, rolling out a 2-crust top into a rectangle. Just make sure you don’t over-fill, leave at least 1/2 inch space (or more) for bubbling while baking! This is an impressive dish for when you have guests or to give as a gift. Freezing works great–I have frozen 2-cup ramekins or similar size portions from the Pyrex dish and just re-heat in microwave or 350 degree oven on days when all you need to do is add a green salad. Also, I always add potatoes cubed small to the mix. A handful of left-over veggies, such as green beans (cut small like the other veggies) can be added at the end of the cooking. Deb, thank you so much for this wonderful recipe! The roux at the end is something my Hungarian mother almost always added to soups/ stews. It made the simplest veggie soup glorious!
October 7, 2014 at 9:37 am Reply
Marnie
So it would be a gargantuan challenge to make this entire recipe non-dairy/parve?!?! Would you advise a different pie crust recipe to keep this “kosher”?
October 7, 2014 at 10:00 am Reply
Anna
I am not a big chicken pot pie eater since I never grew up eating it. But I just discovered my husband really loves them a few weeks ago. You have impeccable timing Deb. Now I know what to make him this weekend =)
October 7, 2014 at 10:02 am Reply
Sweetfannyanne
I’m with Alicia – I often use chicken fat to brown chicken and pre-cook the vegetables: lots of it, hot, and then drain it all in a big colander while I get on with the next part (saving the drippings in the freezer for next time, so it gets richer, and richer, and richer).
For the pastry, it’s rather nice to crumble some hard feta in while you’re cutting in the butter. It’s deliciously tart-and-salty against the rich creamy chickeny vegetably heavenly filling once cooked.
Lovely little dishes – I think a big part of food should be nice dishes! I love Apilco – tableware that’s utterly ovenproof.
October 7, 2014 at 10:03 am Reply
Leah
FWIW, I also found that my Ina sauce didn’t thicken the way I wanted, so I just reduced the chicken stock by a cup and all was well. I’ve also never done the blanching step and no one seemed to miss it.
I’d be interested in giving something with a little less butter a try because, much as I love Ina’s recipe, it is very, very rich, sometimes more so than one wants in a cozy meal on a weeknight. Perhaps the apex of butter overload was when I made Ina’s filling and served it over your perfect (and very buttery) biscuits. No one could actually finish his meal that night – it was just too much, even for people who appreciate the finer points of churned, cultured milk fat.
Re: freezing – I have frozen the filling and dough separately and had success with defrosting. In any case, I always make the filling a day before I plan to use it; the flavors come together nicely in the fridge, and then assembly is a snap.
October 7, 2014 at 10:28 am Reply
Jessie Voigts
ok – YES. yes,i need to make these, yes, i need to eat these. Adding the roux at the end – smart. YUM!
October 7, 2014 at 10:50 am Reply
Lori
Ha! I am excited that I may be starting to think like the guru of Smitten Kitchen… we made Chicken Pot Pie last night as well! ‘Tis the season I guess! My husband requested that we use biscuits (substituted cottage cheese for buttermilk to make them a little more hearty and cheesy for dinner – it actually worked well) on the side to accompany what became more of a chicken stew. I started with onion and carrots sauteed in olive oil and thickened with ap flour like a roux before adding stock and seasoning. This eliminated the butter issue altogether, thickened nicely and saved the added fat for the biscuits. (Although I am a butter lover myself!) I also added a bit of local homemade pork sausage (from the butcher) to simmer in the broth for added flavor! I am psyched to try your pastry next time!
October 7, 2014 at 10:52 am Reply
kitchen afternoon
looks wonderful – and a harvest moon tonight
October 7, 2014 at 11:19 am Reply
Ann
You are a Goddess.
October 7, 2014 at 11:40 am Reply
Robyn
I love chicken pot pie!! These look so delicious I will for sure be trying this recipe :)
October 7, 2014 at 1:46 pm Reply
Kate
This looks delicious.
Can I ask why the “extra” step of cooking the chicken through before it goes into the oven? I’ve always made my potpies with raw chicken, that way they don’t get dried out. Am I missing something?
October 7, 2014 at 1:53 pm Reply
AlyssaM
Hi Deb! Total commoner question, but what type of onion? I know it seems silly, but nobody ever specifies in recipes and there are SO many varieties with such different flavors! Thanks so much!
October 7, 2014 at 2:10 pm Reply
deb
Alyssa — I usually specify; for stuff like this, I almost always use a yellow onion. I tend to use white or red onions mostly for raw uses.
Kate — I thought it might have been weird to de-bone and chop seared-but-raw chicken, and I suspected it would take longer to cook through in the oven than the top takes to brown. But mostly? I’ve just always made it this way. The chicken does not taste overcooked when it’s done. I am a NUT about dry chicken and this is about as juicy as it gets, even the white meat.
October 7, 2014 at 4:02 pm Reply
Bobbie Kramer
Hi Deb,
This sounds awesome. I love chicken, but my husband is a ovo-lacto-piscatarian so I am going to use some leftover salmon or maybe some tuna as the protein.
October 7, 2014 at 2:19 pm Reply
Kim@Cookwith2Chicks
Perfect comfort food and a favorite in my house!!!!
October 7, 2014 at 3:38 pm Reply
Kris
I see it doesn’t seem to bother you, but it really bothers me so much how people feel so comfortable asking stay-at-home-moms and mothers who work from home “what they do all day”! Even if you didn’t work, taking care of home and family, feeding them etc, is a full-time job far more meaningful than the jobs that many people do at the office. And on top of that you DO work. I hope you respond to those questions with a characteristically witty reply, like “Oh, well my next cookbook is writing itself and my toddler can safely cook a casserole for his dinner, so yeah, I do nothing!”
October 7, 2014 at 4:47 pm Reply
Nan
I use frozen puff pastry for the tops when time is short and the pot pie craving is too great to ignore. Love the serrated edge on your pastry created by the white bowl. I’ve got the serving bowl version (from Crate & Barrel), and see that they have mini-bowl size. They’d be good for pastry cutting, too. http://www.crateandbarrel.com/mallorca-mini-bowl/s262757
October 7, 2014 at 5:34 pm Reply
Mary Frances
This looks like the food equivalent of a warm, cozy blanket or a hug. It sounds very time consuming to make, but wonderful.
October 7, 2014 at 5:56 pm Reply
Jeanie
That crust looks divine!!
October 7, 2014 at 6:25 pm Reply
Erin
Hi, Deb. I’m a big fan — love the cookbook. I’ve even earned serious kudos from my kids by preparing various of your recipes. This, however, is the first time I’ve commented and it’s because I need help! I’ve made the dish and it’s presently cooking.. 20 minutes to go. BUT, the crust was a nightmare. So, so, so wet that it ended up in blobs. I managed to get most of it onto my dish, but there was no chance that I could leave space between the filling and the crust. I basically had to plop it in the dish and hope for the best. I often have challenges with baking because I live at 5,500 feet above sea level and am constantly having to adjust recipes. Now I will honestly say that I have never been stellar at pie crusts of any sort. They are like my kryptonite. So, my question is, did I just not put in enough flour? Is this an elevation issue? It seems unlikely given that I’d not even baked anything yet when the problem arose. I’ve never made a crust with sour cream. Maybe I mis-measured. Who knows? I’m sure it will be delicious regardless, but the crust may dissolve into the sauce before it makes it out of the oven. Any tips for my next batch? Thanks for all you do and for any advice you can offer.
October 7, 2014 at 6:46 pm Reply
Liz
Susan I was trained in classical French cooking by a French chef and i can tell you there is another name for a raw roux. Yes, it must be cooked and simmering broth certainly cooks it. Browned roux has a different character and is on an equal footing. As I recall it was called a Beurre Manie, but the spelling may be off as I did not see it in print.
I freeze these all the time for my husband’s lunches ever since Deb’s first round got me on the kick. I throw the whole thing in a quart ziplock bag after it has cooled and they make wonderful single servings. People get very jealous of his lunches.
To me it is Deb’s crust that makes these amazing. Lots of fillings taste good, but the crust…. ahh the tasty crust.
I cut out shapes with the scraps and stuck them on the top, such cuteness.
My dishes are the kind I like for French onion soup and look like little souffle dishes. I got them cheap years ago at Ross Dress for Less
October 7, 2014 at 7:19 pm Reply
Kate
I usually make chicken pot pie after two things happen: 1) I have left over chicken and 2) I have made broth from the chicken carcass (and since we usually have chicken once a week, there’s always broth in the frig). Then I basically do what you did, but cook the vegetables in the broth, toss in the left-over chicken at the end and then thicken the concoction. Chicken pot pie, like a pot roast is supposed to be easy and comforting, not rocket science.
October 7, 2014 at 8:12 pm Reply
Sweetfannyanne
@ Liz – would you be talking about beurre meuniere, do you think? Takes me back to me cheffie days!
October 7, 2014 at 8:14 pm Reply
Jen
Payal, that’s amazing. I’ve been thinking about it since I misread Deb’s post title. Far too ingenious and delicious to not have existed already. I would certainly have been in line with you! When I eventually take a stab at it, I’ll share for sure but I’d love to see what Deb could do with it! Excuse me while run around the block a few hundred times before I start my experiments. Mmm…
October 7, 2014 at 8:21 pm Reply
Phi @ The Sweetphi Blog
This is amazing!! Chicken pot pies are my all time fave, and these ‘better chicken pot pies’ need to happen in my kitchen asap!
October 7, 2014 at 9:36 pm Reply
Kyle Swanbeck
Looks soooo amazing! I am going to make those happen ASAP! Great post and I look forward to what is next.
October 7, 2014 at 11:34 pm Reply
Megan
This looks so yummy and perfect for fall. My little one is allergic to eggs :( Any suggestions to replace the egg wash but still allow dough to stick to bowls and turn out golden? Thanks so much.
October 8, 2014 at 10:11 am Reply
deb
Megan — Don’t worry about the egg at all. You can brush with milk or cream, it may not do as much but you’ll probably bake yours darker than I did, it will be no less lovely.
Results? — Has anyone made these yet? I confess that no matter how long I’ve been doing this site, I kind of bite my fingernails and hold my breath until at least one person responds that they made the recipe and it worked. What, me, neurotic? Anyway, I suspect this being a longer cooking project, nobody jumped in on a Monday night, but let us know when you do. All feedback is welcome and helpful!
October 8, 2014 at 10:49 am Reply
Susan
I haven’t made the whole recipe, yet, but I did use the crust on your Tomato Pie filling (CA still thinks it’s August!) Wow! Great top crust. It was so flakey, almost like a faux puff pastry. I was reluctant to use the vinegar because I have a similar recipe that doesn’t use it, but I trusted the look of the picture and your expertise. Perfect crust for a top lid. Due to the soggy nature of cooked tomatoes, I decided to use only a lid and it was enough…perfect, in fact. I didn’t have to drain the tomatoes so I got all the flavor plus crisp, flakey crust.
I’ll respond to the filling once I make the entire recipe, like when CA decides it’s winter.
October 8, 2014 at 11:29 am Reply
Kathy K
I’ve made Ina’s pot pies and can’t wait to try this recipe, along with the one in your cookbook! (FYI, I found the white oven-proof footed soup bowls pictured with Ina’s recipe at Crate and Barrel.)
October 8, 2014 at 11:34 am Reply
The Sushi Knife Store
I’m a big fan of pot pies, and these look absolutely scrumptious!
October 8, 2014 at 2:42 pm Reply
Trey Jackson
Looks great. And chicken pot pie always reminds me of this little diddy:
October 8, 2014 at 3:41 pm Reply
Rachel
I love pot pies! I put a variation together last year using pheasant and Maggie Beer’s pheasant pie recipe as inspiration. It was lick your bowl good!
October 8, 2014 at 4:39 pm Reply
Dee
It’s Canadian Thanksgiving this weekend, and because I’m rebelling against the turkey dinner thang this year, this has just zoomed to the top of the list of possibilities! I’ve been using your sour cream pastry ever since I first made the caramelized onion/squash galette–it never fails to impress people Deb, so give yourself a big pat on the back from me. I’m a real pig for pastry though, and miss having a bottom crust–have you ever tried using the same pastry as a base, and blind-baking it? Do you think it would work?
October 8, 2014 at 4:48 pm Reply
Alexandra
Kudos to you for seeking to perfect such a classic recipe. Agreed, nothing’s more annoying that unnecessary steps. These pies look to-die-for.
October 8, 2014 at 6:35 pm Reply
Sandra
Love a pot pie! Thanks for the delicious details. For those who commented about “beurre manie” (accent on the final e, my keyboard can’t do this) – Liz in post 115, replying to Susan. It means “handled butter” from the French verb “manir”, to handle. Related to the English word “manual”. So, it’s butter that has been handled, in this instance worked with flour into a paste.You’ve done it every time you’ve made white sauce (bechamel sauce), and yes, when you’re thickening a stew.
October 8, 2014 at 7:16 pm Reply
Catalina
Can these be frozen before baking? If so, would you bake them frozen or defrost first? Thank you!
October 8, 2014 at 7:18 pm Reply
Susan
Thanks for the great explanations, Liz #114 and Sandra #130. I know the actual term, just couldn’t spell it! It’s a great thickening technique.
October 8, 2014 at 7:45 pm Reply
nicole
I made this tonight. It worked beautifully. I know it’s such bad etiquette to change a recipe the first time through, but I needed to use up some odds and ends in the fridge and ended up adding about a cup of broccoli to the pot with the peas. I also added the carrots early, soon after the leeks and onions, as I like them softer. I also only used 2 cups of broth. Gosh, totally bad form. I’m sorry! The crust I followed to a T, and it was really flaky and chewy- perfect for a top lid. Just one of these was very filling- even filled up the resident bf who normally eats 3 servings of everything. I’ve basically learned to cook from this website, which I found while in college 4 years ago now, and all i can say is Thank You!!!!!!!
October 8, 2014 at 9:20 pm Reply
Heather Mason
ahh, I love pot pies!! but alas, I am a vegetarian. I’m going to try the almost veg one without pancetta. Thank you! Good job for cutting back on that butter, 12 tbsp?? that is crazy!!
October 8, 2014 at 10:50 pm Reply
Elana S
Deb- you asked for feedback, so here it is. Made this tonight for dinner. Started with the crust at 5:00 and the pot pies finally emerged at 7:40 PM (to hungry husband and kids). Not difficult, just more time-consuming than I realized and would hesitate to make again on a weeknight, but a definite keeper for the weekend. I added the carrots at the end of the leek/onion step b/c I didn’t want crunchy carrots, but might’ve been fine to add with the peas. Used cream rather than milk. Filling is delicious, chicken tender and flavorful.
The only slight problem was the crust. It was very soft and wet, so much so that when I originally mixed it, I checked to make sure I followed the recipe correctly. (I had, weighing the flour rather than scooping into cups). B/c it was so soft and saw comment above (Erin , #114) about it falling apart, I actually put it in the freezer for 10-15 min before rolling it out. Then made the mistake of lining one bowl before the others were rolled out. (note- the instructions say roll all the dough, then place over the bowls.) I realized why- the crust softens quickly over the hot filling and begins pulling and sinking. (duh) So made the other 3 as instructed. Nevertheless, despite working quickly and putting each quarter back in fridge after rolling, once placed over the bowl, it started pulling from edge and sinking somewhat. I did brush the edges with egg wash as instructed, but my bowls have a thin edge that may have cut the dough, rather than allowing something to cling to. I was initially demoralized when placing in the oven, but trust me- despite some pulling and sinking on top of filling, the crust was browned and delicious. Not soggy at all. So overall a success and something I will make again. Declared by my very family as not only the best chicken pot pies I’ve ever made, but the best they’ve ever had.
October 9, 2014 at 12:10 am Reply
Jan
hello Deb! I’m a new fan of your blog and recipes. I love the detail and tips you provide. I, like you, have been a big fan of Ina Garten for years. I’ve learned so much from her but this was one recipe I just couldn’t accept. I always thought it had a crazy amount of butter. Normally I’ll take her recipes and just cut down the salt but that’s about it, but the butter content through me off. Yours looks absolutely delicious and I can’t wait to try it. What would you think of baking the top crust separately? I was even thinking of making more of a white cheddar cheese crust from a cracker recipe? Maybe float on top of the chicken pot pie for the last few minutes to keep it super crisp?
October 9, 2014 at 5:21 am Reply
Ilona
Hi there Deb! Premade everything this morning. I found out too late that I didn’t have any sherry, but I used some Shaoxing rice wine instead and that worked out fine. I followed the rest of your recipe to the T. The dough felt lovely and is now resting in the fridge, as well as the filling, which tastes absolutely awesome! I never thickened a filling this way before by adding a paste of butter and flour at the end, so thanks for teaching me a new technique :) I’m sure we’ll have a very good dinner tonight, kudos and love from The Netherlands!
October 9, 2014 at 6:21 am Reply
m o o n marked
I’ve not made this exact recipe, but have previously made pot pies with various fillings using your galette crust. I’ve successfully frozen the unbaked pies to be cooked as needed as well as frozen cooked pies to be reheated at lunchtime.
A favorite comfort food from childhood were inexpensive frozen pot pies,two for a dollar, which we were allowed to take from the freezer and bake ourselves as we straggled in from school or on the weekends, one of the very very few things we did not make from scratch/on demand in our migrant/immigrant home.
I make my pies in fairly shallow baking dishes (maybe 1 1/2- 2 inches deep) so there is a high ratio of crust to filling, a bite of pastry with every spoonful!
I think that this is why my frozen unbaked pies work out so well. The shallowness of the pan/filling makes it possible for the frozen filling to heat quickly and be bubbling hot by the time the crusts are brown. I prefer the frozen unbaked pies because freshly baked. . .is freshly baked, but when I have prepared and baked more than what is eaten that day, it’s been fine to pop the dish into the freezer for eating another day. In both cases the pies go straight from freezer to oven.
It’s not hard to make a double recipe to freeze for a rainy day and it’s easier, actually, to put the lids on when the filling is room temp or cooled. I save the egg wash for when the frozen unbaked pies pies are just about to go into the oven, and brush the still frozen dough and maybe add a slash or two if the original one looks closed up.
As an aside, I used to keep circles of the gallette dough stacked in the freezer; I’d put one in to chill and not gotten back to following through for several days and found that it was easy to arrange the fruit or potatoes/sweet potatoes on the frozen dough, pull up the edges when it had softened, and pop right into the oven. I don’t know for sure, but it seemed frozen pie dough right to oven makes for a fantastic flaky rise. It’s what encouraged me to think that it would be fine to do the same with the pot pies.
October 9, 2014 at 8:24 am Reply
Rocky Mountain Woman
lovely lovely lovely….
I made Ina’s Lobster Pot pie last night and there are some wonderful leftovers in the fridge calling to me right now….
October 9, 2014 at 11:46 am Reply
Tanya Dobbs
You had me at sherry…a great addition I think. I normally don’t eat pot pie because I’ve never had good one until now. OMG, I/we loved it! Out of laziness, I planned to use a puff pastry crust but when realized I had all of the ingredients on hand, I made your recipe…thank goodness because it was superb!!
My only problem (which was probably my own fault) was that the sauce liquified a bit while it cooked in the oven. It was thick when I ladled it into the bowls. I did cut a vent so I’m thinking maybe I didn’t leave enough space between the filling and the crust? Didn’t matter anyway because my husband and I cleaned our bowls without one word spoken until we were finished. So good we couldn’t stop eating.
I also used large boneless breasts (because I already had them), cooked them in the sauce the same way just for a shorter period of time. These were Bell & Evans chicken breasts…so good, not tough at all.
If I were to freeze these, it would be before baking correct?
Thank You!
October 9, 2014 at 1:32 pm Reply
hallucigenia
So I gotta ask…why do you skim the chicken fat off and then use *butter* to make the roux?
October 9, 2014 at 2:09 pm Reply
deb
hallucigenia — Such a good point! Will update to note your excellent suggestion. (I mean, I know why this happened: I usually make the roux in the beginning of the recipe, thus with butter. Forgot that with my new method — roux at end — you have this option.) Thanks.
October 9, 2014 at 2:10 pm Reply
Janet
I made this last night, and I love all of the improvements from the old recipe. I found the texture of the lid was superior to the old recipe–much less brittle. I also liked the new flavor, but my boyfriend found it to be too sour. Any thoughts on how to preserve the texture, but take out the sour flavor?
October 9, 2014 at 2:14 pm Reply
Kitt
Thanks for this interesting recipe. Do you have recommendations for modifying it to make left over turkey pot pie around Thanksgiving??? Thanks.
October 9, 2014 at 9:19 pm Reply
deb
Kitt — What a great idea. Once again, I am kicking myself for not knowing how many cups of chopped chicken this recipe yielded but let’s say we estimate 3 cups. I think you could add 3 cups of leftover chopped turkey when you add the cooked chicken back to the sauce.
October 10, 2014 at 10:23 am Reply
Kaytee
Do you know anything about gluten free baking?? You see, your pot pie tops are my husband’s absolute FAVORITE thing and he just adores them and dreams about them and talks about them all the time. Then he got diagnosed with celiac disease about 6 months ago and was SO bummed when he realized this meant no more pot pie tops. I would love to find a way to make them for him again using gluten free flour but just don’t know where to start. Any ideas or resources you could point to to? I love how easy this recipe is to make and would like to avoid having to use a tedious puff pastry recipe. I know this is a long shot but I just thought I’d check. :)
October 9, 2014 at 10:12 pm Reply
Mariby
May I say, “I just love you!” I am new to the joys of cooking (menopausal with time on my hands) and having a delicious time discovering and taking on recipes once very intimidating. I have become the baking mom, I never knew was in me, wow, really! I am inspired by your posts, how you share your stories, your recipes, your search for the best, your challenges, etc., and I will tell you that I look forward to your posts – well worth the time. THANK YOU!
October 10, 2014 at 4:52 am Reply
CarolJ
@kaytee #145, if you don’t mind my butting in, I found this gluten-free pie crust recipe to work well: http://www.kingarthurflour.com/recipes/gluten-free-pie-crust-recipe.
October 10, 2014 at 9:57 pm Reply
Gail
Bookmarked, as chicken pot pie is probably one of Jackie’s most favorite dishes. This is a real beauty, Deb. Love how you disassembled the recipe and rebuilt it, piece by piece. Gorgeous!
October 11, 2014 at 11:38 am Reply
Liz
Erin I live at altitude too, turn your oven down 15 degrees from whatever any recipes says. That is the only change to make for this one. Leavened foods are a different beast. The no knead breads do wonderfully at altitude, I believe Deb covered them here. No adjustment on those other than the temperature drop. Sounds like not enough flour to me. When my dough is to wet I plop in flour on a counter before rolling and fold it a few times. It should be about the texture of playdough.
As for the egg, my husband can’t eat egg and I don’t do anything to the rim at all or even to the top and it comes out great. Mine browned up fine. My filling touched the crust because I did not want leftover filling and I used a different one made of leftovers. It is less perfect, but absolutely tasty and wonderful still. Mostly it cooks over the edges a bit.
October 11, 2014 at 2:10 pm Reply
Danica
@kaytee #145 Trader Joe’s gluten free flour seems to work decently for pie crusts (and reasonably priced!), I struggled a little bit when I made one of Deb’s slab pies because it didn’t hold together as well, but for normal pies etc I’ve been quite successful.
October 11, 2014 at 7:00 pm Reply
Michelle
I made these the other day for my roommate and my boyfriend and we loved it! I made one change though in that I plopped your favorite buttermilk biscuits on top and they loved it with the gravy. I love it with the biscuits because it soaks up the sauce, it’s how my mom made it when I was little (from the back of the bisquick box), and it seems less finicky than pie crust to me.
October 12, 2014 at 1:26 am Reply
Healthy Recipes
So beautiful…awesome…!!
October 12, 2014 at 3:07 pm Reply
Birute
13 tbs butter or 6 1/2 oz? Which is it? Isn’t 1 tbs 1 oz?i
October 12, 2014 at 5:18 pm Reply
deb
Birute — 13 tablespoons is 6.5 ounces. Each tablespoon weighs half an ounce.
October 13, 2014 at 10:25 am Reply
Lizzy
I made this tonight and I *loved* the stew. I happened to have some green beans from my garden so I threw those in with the peas and carrots (I figure, there aren’t really any rules when it comes to vegetables in stew). I did not love this crust. It handled beautifully, but it just seemed sort of heavy and greasy on top of my pie. My husband liked it, though. I think I’d make this again but maybe do dumplings or biscuits on the side (my husband bakes a mean biscuit) instead of crust.
Also, bravo to the people who suggested making the roux with the leftover chicken fat. That never crossed my mind, but I tried it this time and it worked perfectly. I’d definitely do that again!
October 12, 2014 at 6:22 pm Reply
Janice
So, not to complicate things too much, but I made this with fresh cod. So that could be one way to have it be kosher! I didn’t cook the cod (which was cut into 1/2 inch cubes) separately — just in the oven with the prepared veggies. I wasn’t sure how thick to roll out the crust — did I miss that in the instructions? I wasn’t sure my crust was going to work — it didn’t seem to want to roll into a ball. But after resting in the fridge, and with plenty of flour on the counter, it rolled out and baked beautifully. Loved this recipe!
October 12, 2014 at 8:58 pm Reply
Katherine
Thought I’d share that I made this with turkey this evening and it turned out great! Happy Canadian thanksgiving, eh!
October 12, 2014 at 10:00 pm Reply
Badmommy
I admit to not having any idea about the blanching – I saute the vegetables lightly in a little butter or schmalz for this kind of thing. But since pot pie is usually an answer to the age old question “what can I do with all this leftover chicken?” – that is why the chicken is made ahead. But this looks fantastic! And it occurs to me that I have not treated my family to a chicken pot pie in ages. I’ve been making chicken enchiladas (suisas) instead. But the weather definitely calls out for pie crust. ;) Thank you for another gorgeous recipe!
October 13, 2014 at 6:34 am Reply
jeanneb
I, too, follow (mostly) Ina’s wonderful recipe. But here’s a tip for those who don’t want to fool with making the crusts. I found this in an old Cooks Illustrated book.
Using store-bought crusts, cut TWO for each pie. Brush the edges of the bowl with egg wash. Then brush egg wash on one of the pie crusts. Place the second crust on top of that (the egg wash is in between the two crusts). Now drape the crust over the pie. Don’t worry too much about crimping down the sides….they’ll droop by themselves. Brush egg white on top crusts and around edges. Cut slits in top.
Cover with foil for first 30 minutes (at 375). Lower heat to 350 and cook, uncovered for 20 or 30 minutes, until crust is nicely browned.
What I like about the double crust is: you get a nice crispy crust on top. But inside, the bottom crust touches the filling and stays moist. It’s doubly good!
October 13, 2014 at 9:49 am Reply
jeanneb
Above should have said “Brush egg WASH on top crust and around edges”.
October 13, 2014 at 9:52 am Reply
Courtney Soifer
Made this for Friday night dinner exactly as written (although I only had chicken breasts on hand so it was all-white meat) and it was awesome!! Perfect cold-weather meal. My only recommendation would be to fill the bowls much less than you think as mine overflowed and the crust got a tad soggy.
October 13, 2014 at 1:56 pm Reply
Smirker
Made a huge batch of filling and froze it portioned in my favourite big ramekins, then I transferred the pot piecicles into a freezer bag ready for use later.
October 14, 2014 at 4:32 am Reply
Johanna
I made the lazier version of this last night because it was cold and rainy, we were hungry, and we wanted pot pie!! In fact I couldn’t stop thinking of this recipe since you posted it. I already had some homemade chicken stock in the freezer, so my idea was to grab a store-bought rotisserie chicken for the meat, use a frozen pie crust instead of homemade (i KNOW but I wanted these pot pies fast and I didn’t have any dough ready), and then make the stew as instructed just without all the chicken braising and such at the beginning. My local grocery was out of chickens last night, so I subbed in a pound of french onion and Gruyere chicken sausage from the butcher counter (mmmmmmm – it worked beautifully). Even with my lazy substitutions, this pot pie was GREAT. I can only imagine if I had taken the usual homemade approach. Thanks for another great recipe. And I will say – the sherry should be a REQUIREMENT except for those who teetotal. You could really taste what it brought to the dish.
October 14, 2014 at 12:07 pm Reply
StephanieR
I made this last night and it was phenomenal! The crust was super buttery and flaky and it worked beautifully with the filling. Thank you so much!
October 14, 2014 at 12:30 pm Reply
Kimberly
You inspired me to make Gluten-Free Chicken pot pie last weekend. I didn’t have the cute ramekins, but I did do it your way, with just the lid and not bothering to try and do a bottom crust. I had a roasted chicken that I pulled the meat off of and then turned the bones into stock later. I was really proud of myself for getting three different dinners out of one chicken.
I didn’t have any shortening for my pie crust, so I used half butter and have BACON GREASE for my fat. It came out really good. I have a hard time getting a flaky crust with gluten-free, but having the kitchen smell like chicken+bacon for an hour was pretty awesome, and it turned out very tasty.
Is it possible to freeze heavy cream? I buy it and this half of it ends up going bad because I don’t have other plans for it : (
October 17, 2014 at 6:33 am Reply
Jolie
I made these nearly as written (my carrots were, sadly, used up without my knowledge, so we had some frozen corn along with frozen peas). Had I started earlier in the day with the chicken cooking and pastry-making, dinner would not have been so late, but the end result made up for the late hour.
The chicken stew was delicious, although I’ve decided I’d be okay short-cutting with leftover chicken to make this quicker to assemble. I will not, however, shortcut with the pastry. The pie crust absolutely made the pot pies, and I had no trouble with the recipe as written. I am comfortable with pie crusts, however. I’m just glad I didn’t default to my own butter pie crust instead, since this version added a tangy-ness that was just perfect with the stew.
My only other change was using mini pie plates (Pyrex brand). I’ve got four kids, and some are big eaters and some are not. The smaller size (maybe 3/4 cup?) allowed me to get eight pies, which worked well for us. I still have a quarter of the dough in my fridge promising me a lovely treat sometime later this week. :)
October 18, 2014 at 4:15 pm Reply
Kelsie
I made this semi-vegetarian last night for dinner, and it was delicious. I used one pan (this Canvas dish, a relatively deep, 6X8″ or so: http://www.canvashomestore.com/collections/cooking-baking/products/seagate-shepherds-pie-baker-in-blue) and substituted the chicken for yukon gold potatoes and a few mushrooms (maybe about 3-4 cups total). I skipped the chicken-browning step and just made it all together, beginning with the potatoes, onions, and leeks. I did still use chicken broth, however, since it is delicious. The crust was like a perfect, tart, flaky blanket. We loved it!
October 18, 2014 at 7:53 pm Reply
Macushla
“In a medium bowl, mash butter and flour together with a fork until a paste forms and no flour is still visibly dry.”
Mashing away (butter and flour) but all I’m getting is crumbs, no paste =o(
October 19, 2014 at 3:33 pm Reply
deb
Macushla — Was your butter softened? No worries, regardless. It’s more about making sure the flour isn’t totally dry or it will leave lumps in the sauce (not that anyone will notice them with all the other stuff in there); when it’s a butter-flour blend, the flour melts in evenly as the butter liquefies.
October 21, 2014 at 3:30 pm Reply
amy
The stew and chicken is phenomenal. However, I ended up in tears (yes, tears!) Because after hours of assembling this dish, I just could not get the crust to do what I wanted. I wasn’t sure how thin/thick it was supposed to be, and I found it to be sticky, and break easily when I tried to put it over the baking dish. Maybe it was because I was using a bigger dish, but it sank immediately into the stew. It’s in the oven now and I’m sure it will taste delicious, but wish I had better luck with the lid.
October 19, 2014 at 7:51 pm Reply
Jill
Made this for dinner tonight, and it was phenomenal! No problems with the crust, which was flaky and delicious. Since it’s just my husband and me, we halved the recipe and cooked it in five ramekins (because we realized we didn’t have the right kind of oven-proof bowls). There was enough filling for six ramekins, but I’m not sure we could have stretched the crust that far. The process was fairly time-consuming, but not a bad way to spend a Sunday evening — especially with such a delicious end result!
October 19, 2014 at 9:06 pm Reply
Sterling
I made this tonight – so delicious! I used leftover turkey from (Canadian) Thanksgiving. I also had some extra crust and made it into little biscuits – which disappeared in about 5 seconds. Thanks for the recipe!
October 20, 2014 at 8:14 pm Reply
Megan
Made these tonight and they were amazing! I want to put those lids on absolutely everything.
Took a big longer than anticipated, but had I read the recipe in it’s entirety first like I know I’m supposed to…
My only mod is that I only used about 1/2 of the chicken called for – all thighs – and I found it to be plenty.
October 21, 2014 at 11:52 pm Reply
Natalie @ In Natalie’s Shoes
HOLY MOLY! I have been on a chicken pot pie binge as of late. This looks AMAZING! Will have to add it to my repertoire of CPP recipes. Thank you for sharing!!
October 22, 2014 at 1:16 pm Reply
Barbie
How timely. I just made Ina’s recipe last night and was shocked at the 12 tbsp of butter, but followed it to the letter. I too thought i had done something wrong because it wasn’t very thick, but after all the chicken and veggies went in, it was delicious. So I used 2 rotisserie chickens and made broth from carcasses. ( Your tip for thickening roux is how my grandmother taught me to make gravy 60 years ago!!!
I’ll def try your “skinny” version next time! Love your website!
October 24, 2014 at 11:01 am Reply
Julie
Just made this! Pretty nice. Next time might add mushrooms and shallots.
October 24, 2014 at 2:08 pm Reply
Kim
They are in the oven right now but it’s a disaster! The filling is delicious but the dough is melting off all over the oven. The dough looked a little wet but I weighed the ingredients. :(
October 24, 2014 at 2:27 pm Reply
Robyn
Made this tonight and it was FABULOUS. I was lazy and just used puff pastry for the crust. :-) The filling was delightful and oh so tasty. It was quite time consuming. From about 4pm to 6:40pm start to finish. Not something I could do on a weeknight, but FOR SURE something I will do again in the future. The only problem was I ate so much of it, I am STUFFED. There will hardly be room in the am for your chocolate swirl buns :-)
October 25, 2014 at 11:54 pm Reply
Nancy in CA
I started with these Friday, and finished them today. I used chicken leg quarters on sale, and ended up with a pound of roasted chicken meat. Yes, I know I was supposed to simmer it in the liquid, but it was a timing thing. I finishd up today. I added a parsnip along with the carrots and peas. I’d thawed one piecrust worth of my own piecrust dough, and it made five tops. I left the other nude, and I’ll biscuit-top that one to see whether Huz prefers one to the other. I put them in little foil pie pans and they’re freezing right now. I ended up with six. I love the idea of throwing a couple in the toaster oven on a chilly night when we don’t have time to prep!
October 27, 2014 at 12:51 am Reply
Devon
Deb, I made these wonderous things this past weekend. Absolutely delicious! I made the crust 3 nights prior to making the actual dish, and it kept well. I was worried about the consistency of the dough when i first made it – seemed too wet – but I followed the directions exactly (opting for greek yogurt over sour cream) and lo and behold! I had nothing to worry about. I even rolled out a bit to make a bottom for the pies. Half the recipe is now sitting in my freezer for a warm and happy meal in the upcoming weeks.
Thanks for a delicious and well written recipe!
November 10, 2014 at 8:58 am Reply
Kathleen
Just a quick question: I love the bowls you made these pies in and think my kids would love getting their very own pot pie for dinner, do you know what size your bowls are? They look like they’d also work for French onion soup, fish pie, etc…
thanks!
November 13, 2014 at 8:31 pm Reply
molly
Question–I prefer to make my chicken pot pies in one large pie pan with a bottom crust. Would this filling be solid enough for that?
November 15, 2014 at 6:27 pm Reply
deb
molly — Probably, especially if par-baked. But you’ll probably want to make more, just to be safe.
November 17, 2014 at 3:32 pm Reply
Cas
I made this for supper tonight, and, despite burning my finger dramatically, will totally make it again. Three quarters fed three hungry people, and provided a lunch for a housemate, and the remainder is going to be frozen for later.
November 18, 2014 at 4:40 pm Reply
RaineyB
Can you use frozen carrots? I’m lazy and don’t want to dice.
November 18, 2014 at 5:02 pm Reply
Francesca
I made this using a chicken that I had used to make broth. So, I chopped the meat and added it at the last moment to the sauce. I added mushrooms too, and shallots instead of leek. Delicious.
November 20, 2014 at 6:36 pm Reply
Tiffany
Can you use this dough recipe for a pie crust?
November 22, 2014 at 1:57 pm Reply
sarah
best chicken pot pie filling i’ve ever made/have! the chicken actually tasted good — so often it’s dried out and flavorless. i was worried about the absence of potatoes, but my husband and i didn’t miss them one bit. this is a winner. thanks!
November 24, 2014 at 12:06 pm Reply
Timbo
W0w!!This filled my tumtum right up! My only complaint is that it gave my little turtley poo the runs. yuk!
November 29, 2014 at 9:51 pm Reply
Brenda B
My boyfriend “doesn’t eat pot pie” but on a hunch I made this last month.. Since then? He’s requested it every week :) Only change I made was swapping leeks for 1 diced russet potato (I put it in with the carrots) and pour it into a 2qt glass casserole dish because I don’t have individual oven proof bowls. Thank you, once again, for providing us with a yummy recipe!
December 5, 2014 at 8:51 pm Reply
Hilary H.
Going to try this for Christmas Eve since we are hosting a bevy of family and I don’t want to be standing over the stove all night. My question is, what else can I cook this in if my dutch oven isn’t big enough? My Le Creuset dutch oven is only 3.5 qts and I don’t plan on investing in a new one (budget blown on Christmas gifts already). I have a Le Creuset deep sauté pan that is 4 1/4 quarts with a lid. Will that be ok? It’s not as tall as a dutch oven (only 6 inches deep) but same cast iron and enamel. Any advice would be appreciated! Thanks!
December 16, 2014 at 2:19 pm Reply
meredith
Made this last night- no leeks at the store so I skipped ’em, added one diced sweet potato in with the onions and ribbons of chard at the end. Baked in one big dish. Amazing!! Rave reviews from all dinner guests.
December 28, 2014 at 11:22 am Reply
Stephanie
Any suggestions/recipe on making the pie dough with a food processor? I’m a newbie to pie crust making and the food processor route feels more foolproof!
December 28, 2014 at 11:32 pm Reply
deb
Stephanie — You can pulse the butter into the dry ingredients with a food processor. But I recommend then dumping the mixture into a bowl and stirring in the wet ingredients with a spoon or rubber scraper so it doesn’t get overprocessed.
December 29, 2014 at 5:31 pm Reply
Cassandra
So I have no idea how I’ve never made pot pie before, but this is totally going to be my NYE dinner as I bet it’s going to go great with lots of wine and champagne :)
On the crust though, unlike many here, I LOVE the double crust! I plan on making individual pot pies in oven safe bowls.. Would you suggest I par bake the bottom crust before filling them up? Most of the double crust recipes I’ve seen don’t require it, but it seems like it’s a logical step? Any thoughts for a crust loving gal? Thanks!!
December 30, 2014 at 9:32 pm Reply
deb
Cassandra — Probably best to blind bake and it double (at least) the crust recipe. It still might get soft because the filling is wet but less so.
December 31, 2014 at 6:13 pm Reply
michelle
If I want to make these to freeze for later, should I par bake, cool, wrap and then freeze, or just bake fully, etc.? I’m going overseas for a few months and want to leave some re-heatable food for my sweetheart.
January 1, 2015 at 2:26 pm Reply
Julie
I made this last night (with some variations). It was AMAZING.
I used buttermilk instead of sour cream or yogurt in the crust, because it was all I had. It was perfect – soft and thick and flaky. I could have eaten just that and been delighted. Also, for the sauce, I added a teaspoon each of soy sauce and tomato paste per Cooks Illustrated (was kinda freaked out to do this, but did it anyway; it did add a little depth to the flavor). I did not have leeks, so skipped that. With my bowls, I ended up with enough for five – used the scraps from cutting to fit pastries to form the fifth crust and had enough filling to distribute. Definitely a make again. My hubby declared it both “happy” and “restaurant fancy.” High praise from him.
So, yeah, I get grouchy when people give feedback after changing stuff, but… it was 99% yours and fantastic. Thanks!
January 13, 2015 at 11:02 am Reply
Kaci (aka Mrs. Fab)
Made this last night and we all agreed they were the best pot pies we’ve ever had! Even though I had some kitchen mishaps in the process (read about them on my blog!), I’d make them again!
January 15, 2015 at 2:44 pm Reply
Madison
I’ve made this three times now and with the addition of several tablespoons of dijon mustard, it is perfect. It is a wonderful Sunday meal as it does take some time, but the leftovers are worth it. This is the Chicken Pot Pie I never had and have always pined for.
January 15, 2015 at 11:07 pm Reply
Mels
Deb!! I’ve never made chicken pot pie before!! But I decided to give it a try – bf loves it, and it totally seemed doable…and it was!!! I took longer than most any human might, but I made the dough, made the filling, put it all together, and it’s simply delicious!! Thank you so much for creating recipes that aren’t scary, and that taste amazing!! Bf loved it and me too! :)
January 15, 2015 at 11:39 pm Reply
Claire
Does this really say 4 1/2 tablespoons of flour for filling? =2 tablespoons?
January 31, 2015 at 10:58 pm Reply
Claire
Ohhh. =4.5 tablespoons. Right? Got it.
February 1, 2015 at 11:44 am Reply
deb
Yes, 4.5 tablespoons. a.k.a. 1/4 cup + 1/2 tablespoon.
February 2, 2015 at 12:42 pm Reply
Eliza
I made this with plenty of substitutions and it was still SOO good. Thank you!
February 9, 2015 at 11:45 am Reply
Emily
Liked it. A+++
February 9, 2015 at 3:06 pm Reply
Betsy
I am looking for bowls to make pot pies. I have your cookbook and Ina Garten’s but I can find bowls to make pot pies in. I have used my best searching skills. Help.
February 17, 2015 at 8:57 pm Reply
deb
Betsy — What size are you looking for? I agree they can be tricky to find, especially because I like mine in the 1.5 to 2 cup size. Once you know what size you want, you should be able to do a search on Amazon or another cooking store and find something good. (I recently bought a couple dozen of these with dreams of a Pot Pie Party. But I also wanted them to be useful for individual gratins or desserts, i.e. not solely for pot pies.)
February 23, 2015 at 5:33 pm Reply
Trisha
I’m looking to make a chicken pot pie for Easter and was envisioning just one large instead of smaller individual pies. Do you think this recipe would work well for that?
March 25, 2015 at 11:12 am Reply
Nicky
Hi Deb– If I was going to make these with lamb instead of chicken, should I switch up any of the spices or ingredients?
Thank you!
April 6, 2015 at 8:09 pm Reply
tiphanie
i never kenw about your butter ‘issue’ until now.
i realize why i like and use so many of your recipes.
we feel the same the way – people are using WAY too much!
:)
April 8, 2015 at 6:33 pm Reply
Tracey
I have made this recipe twice and they came out wonderful both times. I used 10 oz pyrex dishes, as those are the only ones I could find at the time, so the whole recipe made about 8 smaller portions. The size was a perfect serving for me and my pot pie loving husband didn’t feel too guilty eating two :). Another fantastic recipe! Thank you Deb!
April 20, 2015 at 11:07 am Reply
Little Cooking Tips
What a fantastic idea Deb! The strange thing is, even though we ADORE any type of savory pie here in Greece (from spanakopita and other phyllo pittas to tyropitakia made with puff pastry), we DO not have pot pies!
So this is a great way to try something really different and interesting. Being so popular abroad, pot pies must be really good!:)
We can’t wait to try this, thank you!
May 26, 2015 at 6:59 am Reply
Heather H.
I started craving these the moment summer became fall, so I’ll be making them again tonight. Because I’m cooking for myself but want leftovers, I make a full recipe of the filling but only two lids. I freeze two portions of the filling to make later. The last time I made these, I happened to have some of your caramelized onion and gruyère biscuits in the freezer, so I baked some of those to eat with the leftover filling, instead of making new lids. It’s the perfect mash-up of two Smitten Kitchen recipes!
September 27, 2015 at 3:08 pm Reply
Kate
Hi Deb! So excited to try this recipe! We’re taking a cue from you in preparing for our upcoming addition and making a bunch of food to freeze for when it’s baby time. I adore chicken pot pie, and was wondering if you had any thoughts on making this in advance and freezing it? Any advice would be great!
October 30, 2015 at 12:08 am Reply
Summer
I love your crust recipe. This is how I got my man to eat chard and beans! But because it is getting colder and we don’t wan’t to repeat Chicken pie, dumplings, matzo balls…have you ever thought about doing a biscuit topper?
October 31, 2015 at 4:05 pm Reply
deb
Summer — You mean a biscuit topping on top of a pot pie (yum) or a new recipe built on a base of biscuits? Happy to oblige, either way!
November 5, 2015 at 5:24 pm Reply
Minik
Hi Deb! I made this recipe the third time. This time I didn’t have peas, substituted them for blanched fava beans I had in the freezer… The filling was delicious. The crust, I remember from last time, was the best tasting crust ever. Seriously, why don’t we make ALL savory pie crust with this crust recipe?! There must be an explanation for that.
I have to say that this time my crust slid off all over the oven. It was too soft and I kind of suspected that but didn’t want to mess with the numbers. I read through the comments and saw others complaining about this issue. Well, if it feels too soft, never hesitate to put in more flour with this one! Every batch of flour has different moisture levels, even if you weigh your ingredients (i always do) sometimes it just needs more flour. I’m a crust person so I was disappointed to see my delicious crust melt away into the bowl and all over the baking sheet…
November 10, 2015 at 11:26 am Reply
Sarah
Made this last night and it was amazing, the crust worked perfectly. I didn’t use chicken pieces, just chopped up a few chicken breasts to make the filling quickly, I loved the butter/flour technique for thickening the sauce as well, that was a new one for me. Thank you, my first shot at chicken pot pies was a huge hit!
December 13, 2015 at 12:34 pm Reply
Gloria @ Homemade & Yummy
I LOVE chicken pot pie…and these sound incredibly yummy. Can’t wait to give these a try…if people are lucky I might share!!
January 16, 2016 at 4:21 pm Reply
kathy w
I, too, was worried about the damp dough; I wrapped it in plastic wrap and put it into the fridge for several hours. I worried for nothing, rolled out like a dream. I just had to use a bit of flour and a plastic mat for rolling pie crust. I’d baked the chicken breasts the night before and added partially cooked cubed Yukon Gold potatoes and ½ teaspoon cayenne to filling. All this takes a long time so next time I would bake the chicken and make the crust and filling the day before, refrigerate everything, then assemble and roll out crust just before baking. (That crust was incredibly delicious; I rolled out the sections, place one on parchment paper, plastic wrap on top of that and so forth, wrapping top one well with the plastic wrap and kept in fridge.
It was a lot of work but so delicious. I can’t stand frozen pot pies, except for the small, expensive ones from Whole Foods (I guess those are refrigerated, not frozen!)
January 16, 2016 at 5:10 pm Reply
Mary Beth
I made these tonight after your Facebook post prompted curiosity. I love love love your Swiss Chard and white bean pot pies; the crust is to die for! This recipe is currently in oven and I failed on the lids. They all fell into the bowls or off the rim. After reading others’ comments, I had the same exact experience as a few, such as Elena (135). I think the soft dough didn’t care for a sharp rim with hot steam? How can I avoid again? Meanwhile, the chicken component is phenomena!! I cleaned the pot! (With a spoon, not a sponge)
January 16, 2016 at 8:08 pm Reply
Trace
rainy day, PERFECT way to spend it – making these pot pies! wow – so good… first time using chicken fat and substituting the butter in the roux — what a taste! And if I were to really admit the truth – I fried up those pulled off chicken skin and pureed it with the flour and fat rendering… yup, will be making this again! thank you for this recipe!
January 18, 2016 at 12:27 am Reply
Iris
Deb, you will likely judge me for this, but would it be possible to make one large recipe out of this and use premade crust?
January 21, 2016 at 11:19 pm Reply
deb
Iris — I don’t judge. I definitely think you could. I’d use storebought puffed pastry (which half the people who eat these homemade lids think they are anyway!).
January 22, 2016 at 2:23 pm Reply
Lisa Bee
Thank you for an excellent and delicious recipe. My daughter requested a pot pie for her birthday dinner last night and as much as I love to make a fuss over birthdays with Maryland in full-on snow panic I was not happy with the idea of attempting such an involved dish (on top of trying to prepare for the end of the world). The pot pie took some time to come together but was easy and my daughter (and family) LOVED it! And I was so proud of myself for making home made crust (bonus!). You are forever a part of our family memories of my daughter’s 12th birthday dinner.
January 23, 2016 at 11:21 am Reply
Maya
I’m snowed in and I’ve been shoveling in the freezing cold all day. So, I decided to make these! However, I didn’t have small oven safe bowls, so we made one big one instead. I also just chopped up the chicken prior to cooking so no shredding necessary. This was delicious! It was so creamy and warm. The lid was so tasty. It was so fun to make our own pot pie and have it on a chilly blizzard day. Thanks Deb!
January 23, 2016 at 8:56 pm Reply
Andrea
I made the filling yesterday and put it over your favorite buttermilk biscuits. It turned out delicious, even if my filling wasn’t quite as thick as I would have liked (I didn’t want to take the time to add more flour). I guess that means I had chicken and dumplings rather than pot pies! The only other thing I did differently was add four ounces of chopped creminis a few minutes after adding the onion and leek because, why not? If I were to make a biscuit-topped version, would you do it at the same temp and approximate bake time as the biscuit recipe?
February 1, 2016 at 10:07 am Reply
Kate
5 of us enjoyed this recipe last night, served with a leafy green salad. Great flavor! I love what the leeks added.
I did make some adaptations based on what was convenient: threw in some garlic, 4 or 5 potatoes that needed to be used up, old celery wasting away in the fridge, and extra peas so I wouldn’t have an open bag hanging out in the freezer. We also used maybe half the amount of chicken, since it’s so expensive around here (and we’re trying to eat less meat). All that resulted in a lot less fat at the top of the stew, and I guess the potatoes already thickened it up a bit, so we added less flour.
The only thing I’d do differently next time is perhaps try boneless chicken thigh meat to speed things up. In my opinion, the browning and shredding of the chicken were the most time-consuming parts of the recipe.
We only used about half the stew/dough for our first pot pie, so we also have leftovers. Yay! I will brown the topping a little longer next time. It tasted really good but was slightly soggy on the bottom, which some liked (reminded them of dumplings), but others wanted more of a crispy topping.
February 4, 2016 at 2:19 am Reply
Jeri Lynn
Om Nom Nom!!! I wanted to make this on Monday for Pi day, but life happened and it didn’t get made until today. So totally worth the extra few days wait!
I’m not an apple cider vinegar fan (don’t like and am sensitive to the taste), so I used rice vinegar in the crust instead. Seems to have worked fine! I also baked a single pie. It cooked closer to 45 minutes but turned out great.
I really like the extra steps for fancy occasions, but I can also see streamlining for a faster weeknight meal. (I’m especially thinking of just adding chopped boneless skinless breast meat to the long simmer and getting rid of both the first browning and the skinning/deboning steps)
Thank you for another fabulous meal!
March 17, 2016 at 11:15 pm Reply
Jeri Lynn
Out of curiosity, have you ever experienced the roux being all nice and thick before baking and then coming out of the oven back to thin and soupy? I don’t know if it’s because I had to let the gravy sit a bit between finishing and baking because I had to go pick up my husband, if it was because I had to bake longer because single pie, or maybe something else. It was still super tasty, but my husband commented that he wished the gravy was thicker…
March 18, 2016 at 11:22 am Reply
Ashley
Just made this with a gluten free crust (glutino brand) and subed all purpose gluten free flour (King Arthur)in the filling. I don’t like peas so omitted that and used more carrots to make up for it. Turned out delish.
June 6, 2016 at 1:17 am Reply
xiaoyinli
I made this but substituted mushrooms for the chicken & added a couple of chopped stalks for celery plus 1 diced potato. Still DELICIOUS. Thank you for a worry free recipe, Deb!
July 16, 2016 at 5:25 pm Reply
thelambfamily
Yes! I totally agree with the changes you have made to Ina’s recipe. I had all the same questions! Really that much butter? And why am I wasting my time and making more dishes by cooking it all separately! Love the alterations in this recipe.
August 20, 2016 at 5:55 am Reply
JessB
Delightful! I just made the filling w pre-cooked chicken and served it over biscuits. It was soooo good. I didn’t use sherry, either.
September 2, 2016 at 1:19 pm Reply
Laura B
Made this exactly as your recipe called for and I would not change a thing!! It is easily the best chicken pot pie I have ever had. Thank you!!
December 25, 2020 at 9:04 pm Reply
Robert Casey
I made this yesterday, exactly as offered, for the first time. Hearty compliments from the family. My new go-to recipe. Thanks!
October 5, 2016 at 5:04 pm Reply
amy h. abrams
Thank you for this delicious recipe. I love Ina, and butter too, but knowing how to modify the quantity of butter while maintaining the delicious tummy satisfying taste of this comfort food special is so so helpful. I have followed other pie crust recipes from your site and found that I can follow your recipes and substitute my Cup 4 Cup flour (Gluten free) and achieve near perfect results. I am looking forward to trying this recipe out!
October 22, 2016 at 7:27 pm Reply
fenchurch24
I just made this tonight and it might be my favorite Smitten Kitchen recipe ever, which is really saying something!
A few adjustments:
– I added 4 baby yukon potatoes, diced about the same size as the carrots. I was worried they wouldn’t cook if they were raw but this was unfounded. Adding them the same time as the carrots and peas worked perfectly.
– I cooked in one big 9×4″ (ish? I’m guessing) was fabulous.
– I used store bought pastry, in my case, Leadbetters brand that came as a 9″ circle that I cut down to fit on top of the mixture.
– I had four leftover chicken thighs from a previous meal. I cut the meat off the bone and it didn’t come close to the 3 cups required in this recipe (which is why I added the potatoes). For this reason, I didn’t add the chicken until after the carrots/peas/potatoes step. For those worried that it would be overcooked after 30+ more mins in the oven, in fact, it was MORE tender than it had been, so don’t stress.
Also, I made a mistake early on when I added the milk (1%) with the broth/leeks/onions and had the heat too high. My mixture split, the milk curdled, and it SUCKED. I was freaked. I quickly threw in some butter, whisked it, but that didn’t fix it. What did was adding the flour/butter mixture Deb describes later. Even then I could see the tiny curdles but it did not impact the taste at all. If this happens to you, power through, it’s not the end of the world!
Finally, I baked for 10 minutes at 400 which is what my store bought pastry told me to do, then lowered it to 375 for another 30-40, just monitoring the top of the pastry. Everything else cooked perfectly, at this point I was worried about raw dough.
October 22, 2016 at 11:52 pm Reply
fenchurch24
Oops, I meant to include this picture of the final result!: http://i.imgur.com/CTf0AYz.png
October 22, 2016 at 11:52 pm Reply
Alex
Final reply to myself (sorry, I wish I knew how to edit!): this was so good that this will be my go to recipe for any guy in the future I wish to say “I love you” to but can’t quite say the words yet. Delicious, comforting, and is KILLER with a side salad.
October 22, 2016 at 11:56 pm Reply
Jo
Thanks for the tip re if sauce splits. Real cooking and great ideas. Loved your comments.
November 27, 2016 at 1:43 pm Reply
Stephanie
Just finished devouring this dish….so, so delicious!!! Thank you- it will definitely become a family favorite!
October 23, 2016 at 6:27 pm Reply
Abby
I really love Pearl onions in pot pie but is that something I would just add to your recipe or would it be to many oniony things and I’d need to leave out the leeks or yellow onion?
October 30, 2016 at 1:38 pm Reply
deb
Maybe skip the yellow onion. I like the vegetal vibe of the leeks (and the color).
October 31, 2016 at 10:40 am Reply
Abby
Ah… thank you so much for a recipe that made coming out of my first trimester cooking hiatus worthwhile! The family loved it and it’s getting added to our dinner rotation. I would have taken a picture but I used store bought crust (for the first and last time) and most of it fell off and landed in the bottom of the oven. Good thing looks don’t impact taste! :)
October 31, 2016 at 8:55 pm Reply
Caitlin
I made these back in January and they were amazing 👌👌 but wondering if you had any thoughts on making the filling in a slow cooker/crockpot and how I’d go about doing so? I have a baby now and the only downside to these little pies was that I found the cooking process a bit time-consuming? Just wondering 😬😬
November 29, 2016 at 7:44 pm Reply
deb
I haven’t done it but I’d think that everything but the butter-flour paste could go in and cook and then you could thicken it in the last 30 to 60 minutes with it. If you could pre-saute the leeks and onions, you might get a richer flavor.
November 30, 2016 at 10:56 am Reply
Karen
Took my first stab at chicken pot pie tonight, using my go-to recipe for crust and this recipe for the filling. It was a huge success. I was asked to create a double-crusted, traditional chicken pot pie. This filling recipe thickened beautifully and held its shape pretty well when I cut into the pie. We loved the traditional and chicken-y flavor and didn’t feel we were missing out on any indulgence with the reduced butter. Cutting the breasts in half worked well for me (easier to fit more pieces in the pot for browning). Thank you for this adaptation and for all of the great tips.
December 30, 2016 at 4:53 am Reply
elephantinthestudy
Tonight we had home made potpies for the first time and they were delicious.
January 30, 2017 at 12:27 pm Reply
Esther Yun
This worked perfectly as a large pie with a puff pastry crust. Not a bite left.
February 11, 2017 at 10:14 pm Reply
Elena
This was delicious. I made Ina Garten’s pot pie last fall and then yours last night. My chicken-pot-pie-loving family declared that yours is the clear winner! I agreed. The sauce and the flaky crust are amazing. Although it is still a time consuming dish it took me almost two less hours than Ina’s. The sauce very is rich but not as heavy. I made it in one oval stoneware dish and had left overs to put in two smaller dishes. I did not have any sherry on hand so I didn’t use it. And btw, I have made many many of your dishes and love them all!
September 11, 2017 at 6:37 am Reply
lakhbir
I tried this today.Really tastes good.Thank you so much for sharing.
November 6, 2017 at 8:31 am Reply
Anne in Yardley
so pleased to realize i’m not the only one to measure liquids in “glugs” !
November 6, 2017 at 10:19 am Reply
Anita W
I never bother with pastry making but used frozen puff pastry, Pinot Gris instead of sherry, and boneless/skinless chicken breasts that I had on hand (took them out halfway through the cooking time to avoid over cooking). Fantastic!
November 8, 2017 at 1:35 am Reply
janeapwoods
Your writing is delightful. The recipe sounds wonderful, also.
November 21, 2017 at 12:47 am Reply
Juliana Claeys
I made this last month for my husbands birthday, making it again tomorrow but with leftover turkey and homemade turkey broth from the carcass. I used Madeira instead of sherry because I had it on hand (we use it for gravy and it’s so so good). You and Ina are my two favorite cooks and your books sit in their own special section together. Thank you for making great food!
November 25, 2017 at 1:14 pm Reply
Jessica Beattie
This was such a huge hit with my family and totally worth the effort. Thank you so much for this blog. FWIW, I think the reason for Barefoot Contessa blanching the veggies is so they retain a little more texture and distinct flavor. I cooked mine a little Long like a stew and my son thought the peas got too mushy. He’s a picky one but I might try roaring the carrots and just adding those and the peas right before baking if I get the energy to try this again. Thanks!
December 10, 2017 at 9:36 pm Reply
Julie
The pastry for this recipe is phenomenal…totally makes this recipe so much better than all others. It’s flavorful, with a tangy savoriness and a wonderful flaky, chewy texture. I used a food processor to incorporate the butter into the flour mixture, then continued the recipe as written – worked perfectly.
December 17, 2017 at 3:16 pm Reply
Augusta
These look lovely! Can use this recipe to make a double crust pie (aka will it cook well)? Also, i intend to stock my freezer with a slew of comfort foods for those lazy nights ahead – do these freeze well? And if so, should I undercook a bit to allow for the warming from frozen cook time?
Thank you!
December 18, 2017 at 11:08 pm Reply
djohnyal
Whoa, this is awesome!
I love chicken pie, I can’t wait to give this recipe a try!
December 27, 2017 at 11:38 am Reply
Marty
Could I use phyllo dough (store-bought) for the lids?
January 16, 2018 at 11:58 am Reply
tinapluskris
Yes! Just posted that I did this (and worked great). Used melted butter in between the sheets, and used at least 10 layers (less and the lid won’t crisp up)
January 29, 2018 at 3:13 pm Reply
Kristin McGee
I have made these pot pies twice. The flavor is amazing! But my kids always droop into the filling. Anything I can do to correct this?
January 16, 2018 at 7:34 pm Reply
Lara H.
Same problem over here! The lid totally caved in, and is sog-city :( All I can think of to do is to make sure that next time I roll out the lids a bit thicker and use smaller bowls? Any hints would be great!
September 27, 2020 at 9:00 pm Reply
Sara U
2 things:
I don’t have ovenproof bowls. What is the alternative?
And I have leftover meat. The recipe is cumbersome to read and modify. What’s different?
January 27, 2018 at 6:46 pm Reply
deb
A casserole dish can be used with a single pastry lid. I am not sure how much meat came from 3 1/2 to 4 pounds of chicken parts, but theoretically you could add yours when the meat goes back into the dish at the end.
January 31, 2018 at 12:12 am Reply
Jennifer Smith
I also do not have oven proof bowls but have sevycasseroke and baking dishes. If I use a casserole dish and one single pastry lid, how do you suggest adjusting the baking time and/or temperature?
October 24, 2018 at 9:40 am Reply
Jennifer Smith
Let’s try this again😊. I have many casserole dishes and am wondering how do I adjust the baking time and temperature for a larger dish. Thanks!
October 24, 2018 at 9:44 am Reply
Sana
Hi! Long time stalker, first-time commenter here :) I made this recipe to its specifications yesterday, and while the flavor was INCREDIBLE, my filling was quite soupy. I don’t know what I did wrong? I made the butter flour mash, whisked in the ladles of liquid, and added that to the pot. The mixture thickened up wonderfully at that point, but somehow lost that consistency in the oven. Any advice on what to do differently? Perhaps, post butter-flour addition, I let it simmer on the stove for too long while shredding the chicken? I also subbed frozen corn for peas since my bf doesn’t like them, but I didn’t think they would throw off the water content to this extent.
I realize this post is years old so a response is highly unlikely, but would appreciate any insight!
September 17, 2019 at 9:05 am Reply
Abby
Made an amazing dinner with tons of leftovers. I added mushrooms to the onions, subbed 1/2tsp of poultry seasoning for the thyme, added corn to the peas, and then skipped the pastry lid for Deb’s amazing buttermilk biscuits. It took almost 2 hours start to finish but I was able to make the biscuits while the filling simmered so that was nice. Exactly what you want for a cold evening.
December 4, 2019 at 7:46 pm Reply
tinapluskris
Really loved this recipe. I added tarragon (in addition to the parsley) as I really love that flavour with the chicken. Also instead of making a dough lid, I used leftover phylllo pastry, brushing melted butter in between the sheets (10 layers in total). Was a total time saver and actually makes for a lighter dish!
January 29, 2018 at 3:11 pm Reply
Ana
Heads up that this recipe can be made as one big pot pie rather than individual servings! I made it in a 9 inch cast iron skillet (I don’t have ramekins or oven-safe bowls), and it was fantastic. I halved the filling, which was an absolutely perfect amount. I made the crust as written but used only about 2/3 of it. So delicious.
January 29, 2018 at 5:32 pm Reply
Jane Herriott
So, so late to the party, but I have been on the hunt for good, multipurpose, oven-safe bowls since making this last fall. My current top contenders are the Hue series from Crate & Barrel, or the Fiestaware chowder bowl or small bistro bowl. It’s surprisingly difficult to find ovenproof dishes! (At least ones that I would consider bringing into my kitchen…)
March 19, 2018 at 3:46 pm Reply
deb
My most recent purchases for pot pies for a party was a set of 8 or 12 of these. (The store where I bought them has closed, but this brand is sold through a lot of stores.) It’s a touch less than what I recommend (2-cup bowls; these are 1.5 cups) but they somehow still seem just fine. If you’re having people over for pot pie, you’re still probably serving a couple other things.
March 19, 2018 at 7:50 pm Reply
Courtney
Love love LOVED this recipe!! It’s totally fool-proof and all the flavors come together so well. I’d only had pot pies from the frozen foods section before (yuk) and now I don’t think I can ever go back.
If I were to make it again for a weeknight dinner, I’d lighten this up. I feel I could’ve added a cup of broth and toned down the butter & flour thickener by about half. This will definitely give it more of a thick soup texture rather than gravy texture, and is totally my personal preference. This recipe is great and I’m saving it for another rainy day!
March 26, 2018 at 9:55 am Reply
Christine Price
Looks delish, I love Chicken Pot Pie but I have never tried to make my own crust! Will need to give it a go next time. I usually make a few in advance to freeze.
You site is very inspiring to me, from a new food blogger!
May 21, 2018 at 9:20 am Reply
Carmen
Made this last night, delicious!!
August 23, 2018 at 10:38 am Reply
Tracee
I LOVE chicken pot pie! And, I LOVE the phrase “make in the same pot.” Most pot pie recipes are way too complicated (read that, makes for way too much clean-up) for me. I’m really excited to make this one, crust and all. I cannot wait!
November 3, 2018 at 1:18 pm Reply
Fayegr
I am so impressed by your diced carrots! Good job girl!!
November 3, 2018 at 2:18 pm Reply
María
Good moning! I have a question. Can I make the pastry lids with the kitchenaid? Thanks!
November 4, 2018 at 4:02 am Reply
Jen
Love your recipes! Really want to make this delicious looking one, one quick question. What would you Deb for the yogurt in the crust, and the heavy cream in the filling? (Kosher style?)
November 4, 2018 at 8:40 am Reply
Jen
*Sub not Deb
November 4, 2018 at 8:41 am Reply
deb
See my suggestion in this comment.
November 6, 2018 at 5:03 pm Reply
Jenny
My family LOVED this. Instead Of making for a little pies, I made two large pies. Sooooo good!
November 11, 2018 at 9:45 am Reply
Laurie
Hi Jenny, did you make two pies from the recipe as-is or did you need to double the ingredients? I also want to make two pies but want to confirm there is enough chicken and crust. Thanks!
October 10, 2019 at 11:29 am Reply
Michaela
I’ve made this several times, and it’s a great starting point. I find the crust far too buttery, in fact greasy, with 13 tablespoons of butter for 2 cups of flour; I’ve gone down to 8 tablespoons of butter for 2 cups of flour, with a slight increase in the amount of vinegar (and using vodka instead of water), but I don’t think 4 tablespoons worth. I also increase the amount of salt in the pie crust to 1 teaspoon.
Adding chopped mushrooms, sometimes green beans (fresh or frozen), and shredded kale to the filling means I can decrease the amount of chicken needed, which I prefer.
November 29, 2018 at 11:17 am Reply
Rachel
Just wanted to share that I’ve been vegetarian for several years, but I have been craving chicken pot pie. I made a vegetarian version of this recipe today and it was soooo delicious. Not a vegetarian pot pie with beans and chard or chickpeas etc, but one that tasted similar. The lid I made exactly as written. For the filling, I started at the step of saute onions and leeks. As soon as the milk/cream/broth (vegan mock chicken bullion) came to a simmer, I added the butter/flour mixture and one peeled diced gold potato. Then with the carrots and peas I added two thawed and diced Quorn brand naked chick’n cutlets. Turned out beautifully. Thanks so much for satisfying this craving!!
December 2, 2018 at 10:06 pm Reply
Amanda Pecora
I followed exactly and my crusts were sticky so I added more flour so they didn’t stick to the rolling pin. They melted all over the oven as if the ratio of butter was far too much. What do you think I did wrong? I have never had a crust melt like that :( I LOVE LOVE what the sherry did to enhance the flavors and I want to try again. Please help.
December 16, 2018 at 11:03 pm Reply
deb
I’m not sure except if there was less flour than needed. It shouldn’t melt all over the oven. And although these get soft fast, they should be firm enough to roll out in flour when cool from the fridge and hold their shape.
December 17, 2018 at 11:54 am Reply
leskap19
I made this for my book club this week. I made the filling the day before, then skimmed it and heated it up slightly before putting in oven. I made the dough and rolled and cut it the day before, and kept it in the fridge with parchment between each lid. I was soooo scared of putting on and cooking the crust but it turned out just like the photos, and very delicious inside and out!. Thanks Deb. I have already had a proud cooking moment in 2019.
January 19, 2019 at 9:06 am Reply
Patti
These were outstanding. The only ingredient change was white wine instead of sherry. We had leftover roast chicken so that saved a little time. I thought the amount of leeks might be too much but not at all and I can see now why leaving them out would be a mistake. Pastry lids were particularly good and really not difficult. I made the dough early then rolled them out about an hour before I needed them and put them back in the fridge, covered, and popped them on just before they went in. We had guests so I didn’t want to do that while they were here. Everyone raved about them. Thanks!
February 3, 2019 at 11:34 am Reply
Scargosun
Cannot remember if I posted before. I LOVE this recipe! The most recent time I made it, I doubled the filling bc I was making it for a few more people than the recipe called for. I froze the leftover filling in individual portions hoping that freezing it would work. I can definitely say it did! I made the crust today, thawed the filling then reheated it gently in the stove. Was excellent! I probably will not make again until fall since I still have a few fillings left but will ALWAYS double and freeze in the future.
March 31, 2019 at 8:34 pm Reply
N
I really hope Deb or someone here can help me. I just made this dish and fully followed the recipe (except for leaving out leeks and wine). My problem was that my filling had much less “gravy” than shown in the pics above. I was surprised that after removing the chicken from the Dutch oven that there was not much liquid left, about three ladles worth of liquid, and the subsequent filling looked much more dry than the pics—could it be because I simmered the chicken on medium to medium high for 30 minutes???
May 30, 2019 at 6:27 pm Reply
deb
It could. No worries, though, you can always loosen it with a little more stock if you wish.
May 31, 2019 at 12:24 pm Reply
jjjeanie
Sooo yummy–in fact, so yummy, we both ate too much! My changes:
–added 1 pound fresh mushrooms
–added 2 stalks celery
–added 3 yukon gold potatoes (a bit smaller than a fist, each) cut into bite-size pieces
–skipped the roux, and just mixed a bit of cornstarch with chicken broth before adding
–didn’t measure, but used half a bag of frozen peas (maybe 2 C?)
–added kernels from 1 ear fresh corn (and scraped cob with back of knife and added that too)
–added ~14 oz chicken left over from previous night’s roast chicken–perfect!
–used Lustau East India Solera for the sherry. This is an awesome sherry, but I use for cooking, as I’m more of a whisky gal than sherry.
–Put it all in a 9×13 glass dish, and had enough left for a souffle dish too (but that one got no chicken)
–Had to bake ~45-50 min to achieve browning.
But oh, will I ever make this again!!! Thanks Deb for a real winner. (lots of work, but SO worth it)
September 7, 2019 at 8:38 am Reply
Theresa
Can I assemble and freeze?
September 10, 2019 at 10:04 am Reply
Tracy Fitz
Have you tried the tomato corn pie, also on this site? I did and I quickly fell in love with the biscuit crust, immediately thinking about other things to fill it with. Chicken pot pie was high atop that list. I made this filling recipe (almost exactly, based on what I had on hand) and put it in a 9″ pie plate with a top and bottom biscuit crust. This pie was glorious! I baked it for 40 minutes at 375 and it was perfect – the crust wasn’t soggy, but instead flaky and crisp. I brushed the top with heavy cream and sprinkled it with kosher salt before baking … too good. It gets a little soft when you microwave leftovers but is still delicious. I would definitely make it again (and have perhaps said goodbye to pastry crusts for this sort of thing!)
September 13, 2019 at 2:26 pm Reply
Melissa
I followed the recipe exactly and it turned out amazing. The filling was incredibly flavorful and so comforting. Looking forward to trying more recipes!
September 23, 2019 at 9:40 pm Reply
Beth
Going to try to adapt this for a large one pie. Suggestions are appreciated. On vacation and don’t have the little bowls that will stand the heat of the oven. Perfect for our rainy day today.
October 12, 2019 at 11:42 am Reply
Kathy Johnson
Could you make this in a 13×9 Pyrex casserole
October 12, 2019 at 4:40 pm Reply
Janice
Can you tell me about bowls you used?
October 13, 2019 at 8:55 am Reply
deb
They a mish-mash of old “rice” bowls from our (discontinued) dish set. Nowadays, I have a set of 12 of these I use for dishes like this — they should be 12oz. I paid quite a bit less, though, but the store where I bought them has closed.
October 13, 2019 at 10:35 am Reply
Debbie IGIELNIK
where are the mashed potatoes in the recipe, am I missing them??
October 13, 2019 at 12:11 pm Reply
Debbie
Never Mind………I kept reading mashed potatoes….but it was mashed BUTTER. Sorry, I can’t wait to try this
October 13, 2019 at 12:24 pm Reply
deb
There are no mashed potatoes in this recipe.
October 13, 2019 at 1:49 pm Reply
mrsworms
I have been previously unsatisfied with the various chicken pot pie recipes that I have tried in the past. This one is amazing and I plan to make it my go-to when I have a craving! I followed the recipe exactly and it came out beautiful.
October 19, 2019 at 11:49 am Reply
Melinda
I made this yesterday, a cool Sunday afternoon in Southern Indiana. I omitted the sherry and peas, but next time I’ll add the sherry, I just didn’t have any on hand, but I’ll never add in the peas..blech. I added in diced red potatoes w/ the skins on and I used store-bought crust since I am a dismal pastry maker. These things were delicious. The gravy was so wonderful and comforting, I immediately went for a nap after consumption.
October 21, 2019 at 9:19 am Reply
Gina
I’m allergic to peas, so I get your “blech” reaction. But whenever peas are called for in a recipe, I use finely diced broccoli stalks – they still give you the veggie boost and are the same color as peas. It’s worked great for me in fried rice and shepherd’s pie – and I hope in this recipe as well!
May 13, 2020 at 11:09 am Reply
Cindy
Deb, I loved everything about this recipe! I made it for a girls luncheon with a side salad. The pot pies looked so delicious, one of the gals snapped a pictures and sent it to a friend who was unable to join us. As you suggested, I made the filling and pie crust the day before and assembled them the next morning. The filling hit all the right notes – tender chicken, and the the sautéd leeks and onion made luscious sauces. The pie crust was was a dream to roll out and it held its shape. Once baked, It was light, flaky and golden brown. This recipe will be the only chicken pot pie recipe in my fav cookbook. Well done Deb!
Can you recommend other recipes I could us this pie crust??
October 22, 2019 at 11:19 pm Reply
Nancy in CA
I’d made this exactly as written a couple years ago and we loved it. I had boneless,skinless breasts that wanted using, so I did this tonight with a twist: I baked the pastry as one flat piece, I halved the recipe for two of us, and having cooked the crust separately, we have crisp pastry for leftovers tomorrow! I added some (frozen) green beans that wanted using. I’d loved to have had a splash of cream to add in addition to the milk.
Wishing I’d had leeks in the house, and neglected to add the parsley, but at least the bay leaf and thyme were from the garden. It’s very smoky here from all the fires here in NorCal, I didn’t want to stay outside longer than the time it took to fetch the bay leaf.
I’m betting this tastes even better tomorrow. Don’t skip the sherry, or cooking it down til it’s nearly evaporated. Thanks, Deb!
October 28, 2019 at 11:24 pm Reply
Alice
What is a nice side dish to serve these bad boys with, in your opinion?
November 16, 2019 at 3:15 am Reply
eatyeats
Hi Deb,
I see some comments below about using leftover turkey (it’s thanksgiving time!) but was wondering if you’d consider doing an edit of this recipe so we know exactly what to do and what to adjust to account for a pre-cooked chicken/turkey situation? I assume we can reduce the 30 minutes of simmering liquids and chicken a little bit. I guess that’s the part I’m most unsure about. Hope you can help 😀
November 24, 2019 at 10:28 pm Reply
Sheila
This recipe is delicious! I made it in a deep 9X13 glass dish and topped it with the pastry crust from the recipe. I added one diced stalk of celery and one diced potoato. This recipe is a keeper!
December 5, 2019 at 12:29 pm Reply
Sheila
This recipe is delicious!
January 27, 2020 at 6:47 pm Reply
KP
I’m mostly here for the flaky buttery crust of magic on this one. The soup is good but with a full time job/infant/general life craziness, I’m in a throw everything in a pot and call it good kind of phase. I do use the thickening technique and love that. I make everything the night before and it thickens even more in the fridge. I’m sure following everything else to a T would be amazing but the lid is where it’s at. I could eat that everyday.
February 12, 2020 at 10:08 pm Reply
Cassie
I’ve made this twice, both in a chicken version as directed but with gluten-free pie crust as well as as a vegetarian version, swapping in large cremini mushrooms for the chicken and sauteeing them as a stand in for the chicken browning phase (and seasoning them in the same way, plus a little bit of thyme) and then kept them out and reserved them until just before the pot pies were assembled. It worked great in this way as a vegetarian pot pie too because the base is really tasty.
February 18, 2020 at 2:38 pm Reply
Kay
This tasted great and my family loved it. Mine was also runny after coming out of the oven. I cut the dough in half and use it to line the bottom of a casserole dish, and used the other half for the top. It filled the whole dish and had a small bowl of filling left over. Next time, I’ll try adding another tablespoon of flour or cornstarch to thicken it up more.
March 8, 2020 at 1:25 pm Reply
kerry
are you using a really big ramekin for the base?
March 29, 2020 at 9:20 pm Reply
deb
I’m using a 12-ounce/1.5-cup ramekin.
March 30, 2020 at 8:38 am Reply
Nancy
Is your cast iron pot in that picture a 6 quart, if not what size or quart is it? Also the pot pie cups is that a 14 oz?
March 29, 2020 at 11:04 pm Reply
deb
The Dutch oven is a 5.5-quart Staub. The dishes are 12-ounce ramekins, a touch less than what I recommend (2-cup bowls; 12 ounces are 1.5 cups) but they somehow still seem just fine. If you’re having people over for pot pie, you’re still probably serving a couple other things. The store where I bought them closed, but these are close.
March 30, 2020 at 8:37 am Reply
Amelia
Any thoughts on making this with boneless chicken? I’m sure the extra body and flavor from the bones and skin is great, but 2.5 lbs of boneless chicken thighs is what I have in my fridge right now.
June 14, 2020 at 5:44 pm Reply
deb
I think it could work but you might need even less. Sorry, I didn’t get a volume measurement on the deboned chicken shreds.
June 15, 2020 at 12:06 pm Reply
Emily Piontek
We swapped a chicken of the woods mushroom & followed the recipe exactly otherwise. It was perfect.
June 26, 2020 at 1:40 pm Reply
Jenna
Help! Made this for the third time and it’s really delish! Used leftover chicken each time. My problem are the lids; they Always melt into the pot pies and down the sides of the ramekins. Any suggestions??
August 8, 2020 at 6:07 pm Reply
Rebecca
I made this yet again tonight, but as I am now living in france used 00 flour- since weirdly that is what they sell everywhere here and the dough was such a dream to work with. This dough is always amazing (it is my go to for pies, galettes,etc.) , but with 00 flour it is stunning. I was able to easily roll out my half batch so thin that I was a to do a double crust on a 7″ diameter 3″ deep casserole dish and didn’t need the dough for the top I had set aside, since the dough was so large it just folded over the top beautifully like a galette, and then I had about 10 oz of filling left so stick it in a bowl and threw the top over it and baked it as well. After about 40 minutes @170c tented the large one and pulled the little one out and after 15 additional minutes pulled it out and the bottom and top crust were gorgeously baked and browned. Filling split slightly in the oven but was not noticeable. The dpigb was gorgeous, tender, flaky, and especially lovely where it overlapped when it folded over on the top. Cannot recommend the recipe enough, especially with 00 flour!
October 3, 2020 at 1:12 pm Reply
Heather
Made this last night for my family,( second time making it, ) but this time I replaced the peas with chopped kale, and omitted the carrots. FREAKING AMAZING! Both ways are insanely delicious. Thank you so much Deb !! For all the recipes over the years! ….((( I actually also didn’t have enough chicken stock so I went against my OCD compulsion to go to the store and buy more mid-baking, and instead used what I had. Which was beef broth >< lol: Also amazing!
October 13, 2020 at 6:05 pm Reply
Trisha Bergthold
Finally, a chicken pot pie recipe that I like enough to make again! Thank you. Of course, even though it was the first time, I modified it a bit. I had pastry dough in the freezer, and leftover chicken from a whole chicken cooked a couple nights ago. I added potatoes, because I always do that with pot pies. I cooked the whole thing in a 9-inch cast iron skillet, put the crust on top, and slid it into the oven. I’m a one-pot meal girl. Fantastic! Many thanks!
October 15, 2020 at 10:57 pm Reply
Eric
Deb, I’m curious why you say to toss the dark-green tops of the leeks. I always use this part in any recipe, even those that call for the “white part only”. Why waste this perfectly good (and oniony, my eyes informed me as I chopped) part of the leek?
October 18, 2020 at 10:09 am Reply
deb
Honestly I wasn’t even aware of how good they could be when I wrote this recipe; I just went with the default. Now I use them if there’s a long cooking time.
October 19, 2020 at 10:46 am Reply
Alexi
I am with you Ina’s recipe. I made it once, then had a fit when I realized how much butter was in each serving. This is delicious. I had roux, peas and pastry in the freezer plus leftover roast chicken. It made it easier. Will try with a few of your readers suggestions too. Thank you very much again.
November 4, 2020 at 7:29 pm Reply
Sophia F.
I’ve made this recipe multiple times, once for Christmas, and it’s always a hit, but for the crust, which we’ve swapped for another as it ends up a bit too tangy for my family’s taste (maybe our Greek yoghurt is extra sour?). Wanted to chime in to say if you are looking to add some extra veggies (Team One Item Dinner here!) parsnips are a glorious, wonderful addition, and IMHO really take it to the next level.
October 25, 2020 at 7:10 pm Reply
Roxlet
Very delicious and that pastry is extraordinary. Now I want to try it with a galette or hand pies. Super flaky and delicious. My only complaint is that it sank as it baked.
October 30, 2020 at 8:03 pm Reply
Christine Eveland
OMG that was so yummy! I cheated a little and used a pre-made crust and sub’d the carrots for sweet potatoes because my boyfriend won’t eat carrots. I’m in love, my new favorite comfort food dish!
November 1, 2020 at 10:51 pm Reply
GrammaSue
Deb, This is almost identical to mine, but I have my husband grill bnls sknls chicken breasts (not smoked) bc it is quicker. I also add celery, onion, carrot, peas and one-half of a potato partially cooked to some chicken broth and boil for two minutes. I save that broth that the veggies were blanched in and use that along with another half-can of chicken broth. After the step adding the broth (which is after the flour addition), I add 1/4 cup of dry white wine rather than the sherry (only bc we don’t care for the taste of sherry in anything (sorry!) Then proceed as directed. I made mine in one big pie plate and partially baked the bottom crust about 10 min before filling and topping with the top crust. I made sure to include plenty of herbs (fresh: parsley, sage, rosemary & thyme) salt and pepper. My husband said it was the very BEST chicken pot pie he has ever had (I think he said that bc he cut all the veggies up for me! LoL!) I love your site and your recipes are not only inspirational but OUTSTANDING and truly much-very much, better than Ina’s IMO. Thanks so much!
November 2, 2020 at 9:04 am Reply
Linda
Can the prepared pies be frozen before cooking in the oven?
November 2, 2020 at 10:28 am Reply
deb
I haven’t tried it, but I’d definitely think so.
November 3, 2020 at 12:57 pm Reply
Laura Bond
I made this after my sister told me about it several times. I can not even believe how delicious they turned out. Yes it is a lot of work- but OH SO WORTH IT. This is going in my saved recipes cookbook. Deb it is out of this world. I especially love that you use leeks instead of those pearl onions usually in pot pies. Thank you for sharing this with the world to make it a tastier place <3
November 3, 2020 at 10:49 pm Reply
Jennifer
Made this when someone requested chicken pot pie for a birthday dinner. And the birthday boy raved about it.
Made per the recipe with the a few changes based on what was available in the kitchen – very adaptable! (Didn’t have leeks, added shallots. Didn’t have sherry, used brandy. Added celery because I had some that needed to be used.)
I struggled a little with the crust – it was very sticky and I was skeptical that it would be good, but it baked perfectly! (Although I did use 1/4 per 2 ramekins because any thinner and I couldn’t peel it off of the Saranwrap to the top of the pot pie.)
Thanks for a(nother) great recipe!
November 6, 2020 at 8:41 pm Reply
EK
This recipe is delicious. I used a rotisserie chicken and frozen Dufour puff pastry that was in my freezer and it still managed to take a pretty long time/all the pots in my kitchen. Rest assured, it still tastes amazing if you go this route! I added some Worcestershire, chopped potatoes, and parm under the crust per this recipe: https://cupofjo.com/2020/11/turkey-pot-pie/ and it turned out great.
November 29, 2020 at 8:27 pm Reply
Nancy J Levenson
These look incredible. Any reason I shouldn’t use my extra empanada dough for this?
December 22, 2020 at 11:06 pm Reply
Melissa Y
Delectable! I used your “My Favorite Buttermilk Biscuits” recipe instead of the crust, dropped right on top of the filling in a cast iron skillet, and baked until the top browns. Wow… instant family staple. Thanks Deb!
December 27, 2020 at 3:55 pm Reply
Shelly
These were amazing. Husband said it was one of the top ten things I’ve ever cooked. I made these exactly as written except that I used bacon grease I had to use up instead of olive oil. I will note, however, that this took about 4 hours to make from start to finish — not all active time, but still. Definitely a special occasion food/weekend project!
January 2, 2021 at 11:39 am Reply
Caroline Davis
Made this tonight and it was delicious! Definitely a weekend recipe. I think the time is not listed because it might be a deterrent. It took me about 3 hours. I was tired and not moving very fast, so that might have been part of it. The recipe is not difficult, but making the crust, simmering, and baking made for a late dinner. Served red chard alongside, which was a nice accompaniment.
January 31, 2021 at 1:12 am Reply
Kristen
I made these to rave reviews, however my lids all fell/tore. Did I roll them too thin? Or not leave enough overhang? I used a lot of egg wash. I definitely want to make these again but not sure if I should make the lids separately.
September 7, 2021 at 8:51 am Reply
Judy McK
I was afraid of this happening, but it didn’t. I didn’t make slits in the center of the top crust (made non-connecting slits between crimped crust edge and center only), hoping to increase structural integrity. And I also cooked the pie for about 15 minutes before adding a very skimpy egg wash on top. Crust came out golden brown on top, and stayed on top of the pie where it belonged. I should mention that I also made this with a crust on the bottom, crimped to the edge of top crust.
October 9, 2021 at 12:26 pm Reply
Judy McK
Finally made this last night and so happy I did. Had to make a few changes — boneless/skinless thighs cooked for less time at each stage (just a bit over a pound) because that’s what I had; 2.5 leeks because my onion was a bit small; one 9” deep dish pie because I have no ramekins; added about 10 de-stemmed and biggishly-chopped Bella mushrooms to leeks/onions after 5 minutes of their initial sauté because I feared I didn’t have enough chicken; and added some rosemary and cayenne because I wanted to. Also had a huge time crunch problem, so I reluctantly used two store-bought pie crusts instead of making my own (will do better next time). Used two of them because I like bottom crusts on my pot pies.
Despite all those changes, and because I was using this recipe to guide me in amounts, ingredients, and prep method, the pie came out better than I would’ve ever hoped for. I was really holding my breath about the two crusts, but though they were definitely not flaky or otherwise outstanding, they worked quite well and I’d do it again in a pinch. The filling flavor was wonderful. I had quite a lot left over; though I usually wouldn’t seek out a gravy-ish meal, the filling was so tasty that I save the leftovers and will use them to top some mashed potatoes for lunch.
Thank you, Deb, for yet another fantastic recipe — making my life more enjoyable one meal at a time!!!
October 9, 2021 at 12:18 pm Reply
Nancy in CA
We had leftovers from a half turkey we roasted, I used that instead of chicken. Because there are only two of us, I used a 1-qt. gratin dish instead of individual bowls. Half the filling/sauce worked perfectly. I did add a couple diced potatoes with the carrots, as we didn’t have leeks and we like more solids than sauce. It was heavenly. Half the crust was more than generous, we’ll freeze the other half and do this again after Thanksgiving. Thanks, Deb!
November 14, 2021 at 12:58 pm Reply
Victoria
This was so so good! Ina has always been my go-to but this will replace it. The crust was maybe my favorite part, give it a good sprinkle of salt after the egg wash!
November 30, 2021 at 9:44 pm Reply
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How the Centrelink Gifting rules work
There are many rumours and well-intentioned but wrong advice out here on the internet about how to maximise Centrelink or DVA pension by “gifting assets” before applying. I want to clear up some of those misunderstandings
The gifting and deprivation rules prevent you from giving away assets or income over a certain level in order to increase age pension and allowance entitlements. For Centrelink and Department of Veteran’s Affairs (DVA) purposes, gifts made in excess of certain amounts are treated as an asset and subject to the deeming provisions for a period of 5 years from disposal.
Acknowledgement: I have relied on the excellent guidance of the AMP TAPin team for the majority of the content in this article. They write great technical articles for advisors and I try and make them SMSF trustee friendly.
What is considered a gift for Centrelink purposes?
For deprivation provisions to apply, it must be shown that a person has destroyed or diminished the value of an asset, income or a source of income.
A person disposes of an asset or income when they:
− engage in a course of conduct that destroys, disposes of or diminishes the value of their assets or income, and
− do not receive adequate financial consideration in exchange for the asset or income.
Adequate financial consideration can be accepted when the amount received reasonably equates to the market value of the asset. It may be necessary to obtain an independent market valuation to support your estimated value or transferred value or Centrelink may use their own resources to do so..
Deprivation also applies where the asset gifted does not actually count under the assets test. For example, unless the ‘granny flat’ provisions apply, deprivation is assessed if a person does not receive adequate financial consideration when they:
− transfer the legal title of their principal home to another person, or
− buy a new principal home in another person’s name.
What are the gifting limits?
The gifting rules do not prevent a person from making a gift to another person. Rather, they cap the amount by which a gift will reduce a person’s assessable income and assets, thereby increasing social security entitlements.
There are two gifting limits.
A person or a couple can dispose of assets of up to $10 000 each financial year. This $10, 000 limit applies to a single person or to the combined amounts gifted by a couple, and
An additional disposal limit of $30 000 over a five financial years rolling period.
The $10,000 and $30,000 limits apply together. That is, although people can continue to gift assets of up to $10 000 per financial year without penalty, they need to take care not to exceed the gifting free limit of $30 000 in a rolling five-year period.
What happens if the gifting limits are exceeded?
If the gifting limits are breached, the amount in excess of the gifting limit is considered to be a deprived asset of the person and/or their spouse.
The deprived amount is then assessed as an asset for 5 anniversary years from the date of gift. It is assessed as an asset for asset test purposes and subject to deeming under the income test.
After the expiration of the 5 year period, the deprived amount is neither considered to be a person’s asset nor deemed.
Example 1: Single pensioner – gifts not impacted by deprivation rules
Sally, a single pensioner, has financial assets valued at $275,000. She has decided to gift some money to her son to improve his financial situation. Her plan for gifting is as follows:
Financial year 2017/18 2018/19 2019/20 2020/21 2021/22 2022/23
Amount gifted $6,000 $6,000 $6,000 $6,000 $6,000 $6,000
With this gifting plan, Sally is not affected by either gifting rule. This is because she has kept under the $10,000 in a single year rule and also within the $30,000 per rolling five-year period.
Example 2: Single pension – Gifts impacted by both gifting rules
Peter is eligible for the Age Pension. He has given away the following amounts:
Financial year Amount gifted Deprived asset assessed using the $10,000 in a financial year free area rule Deprived asset assessed using the $30,000 five-year free area rule
2017/18 $33,000 $23,000 $0
2018/19 $2,000 $0 $0
In this case, $23,000 of the $33,000 given away in 2017/18 exceeds the gifting limit (the first limit of $10,000) for that financial year, so it will continue to be treated as an asset and subject to deeming for five years.
In 2018/19, while gifts totalling $35,000 have been made, no deprived asset is assessed under the five-year rule after taking into account the deprived assets already assessed, ie $33,000 + $2,000 – $23,000 = $12,000, which is less than the relevant limit of $30,000.
Example 3: Couple impacted by both gifting rules
Ted and Alice are eligible for the Age Pension. They give away the following amounts:
Financial year Amount gifted Deprived asset assessed using the $10,000 in a financial year free area rule Deprived asset assessed using the $30,000 five-year free area rule
2017/18 $10,000 $0 $0
2018/19 $13,000 $3,000 $0
2019/20 $10,000 $0 $0
2020/21 $10,000 $0 $10,000
2021/22 Any gifts in 2014/15 will be assessed as deprived assets under the five-year rule
In this case, $3,000 of the $13,000 given away in 2018/19 exceeds the gifting limit for that year, so it will continue to be treated as an asset and subject to deeming for five years. The $10,000 given away in 2020/21 exceeds the $30,000 limit for the five-year period commencing on 1 July 2017, so it will also continue to be treated as an asset and subject to deeming for five years.
Are some gifts exempt from the rules?
Certain gifts can be made without triggering the gifting provisions. Broadly speaking, these include:
− Assets transferred between the members of a couple. A common example is where a person who has reached Age Pension age withdraws money from their superannuation and contributes it to a superannuation account in the name of the spouse who has not yet reached age pension age.
− Certain gifts made by a family member or a certain close relative to a Special Disability Trust. For more information on Special Disability Trusts, refer to Department of Human Services – Special Disability Trusts.
− Assets given or construction costs paid for a ‘granny flat’ interest. See Department of Human Services – Granny Flat Interest for further detail.
Trying to be too smart – Gifting prior to claim
Contrary to what many read on the internet any amounts gifted in the five years prior to accessing the Age Pension or other allowance are subject to the gifting rules
Deprivation provisions do not apply when a person has disposed of an asset within the five years prior to accessing the Age Pension or other allowance but could not reasonably have expected to become qualified for payment. For example, a person qualifies for a social security entitlement after unexpected death of a partner or job loss.
Gifting and deceased estates
The gifting rules apply to a person’s interest in a deceased estate if the person does any of the following:
− Gives away their right to their interest in a deceased estate for no/inadequate consideration,
− Directs the executor to distribute their interest in a deceased estate for no/inadequate consideration, or
− After the estate has been finalised, gives away their interest in a deceased estate to a third-party for no/inadequate consideration.
The above rules apply even if the deceased died without a will.
Gifting and death of a partner
In some circumstances, couples in receipt of a social security benefit may give away assets prior to death of one of them. Prior to death, any deprived assets would have been assessed against the pensioner couple for five years from the date of the disposal. Now that a member of the couple has passed away, how will the deprived assets be assessed for the surviving partner?
The amount of deprivation that continues to be held against a surviving partner depends on who legally owned the assets prior to death.
Table 1: Gifting and death of a partner
Legal owner of the deprived asset Assessment of deprived assets
jointly, does not change.
by the deceased partner, is reduced to zero.
by the surviving partner, increases by the amount held against the deceased partner by the outstanding balance held against the deceased partner.
Example 4: Death of a partner
Daryl (age 84) and Gail (age 78) gifted an apartment worth $260,000 to their son Ethan on 1 July 2019. At the time the gift was made, Centrelink assessed $250,000 as a deprived asset. Daryl passed away on 1 July 2020.
The treatment of the deprived assets for Gail will depend on who legally owned the assets prior to Daryl’s death. The impact of different ownership options is shown below:
Legal owner of the deprived asset Assessment of deprived assets
jointly, Half of the asset value of the deprived asset will be assessed against the surviving spouse. As the amount of the deprived asset is $250,000, only $125,000 will be assessed against Gail
by the deceased partner, No amount will be assessed against the surviving partner. As the amount of the deprived asset is $250,000, the amount assessable to Gail is $0.
by the surviving partner, The full amount will continue to be assessed against the surviving partner. As the amount of the deprived asset is $250,000, the amount assessable to Gail remains at $250,000.
Want a Centrelink Review or are you just looking for an adviser that will keep you up to date and provide guidance and tips like in this blog? Then why not contact me at our Castle Hill or Windsor office in Northwest Sydney to arrange a one on one consultation. Just click the Schedule Now button up on the left to find the appointment options. Do it! make this the year to get organised or it will be 2028 before you know it.
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Liam Shorte B.Bus SSA™ AFP
Financial Planner & SMSF Specialist Advisor™
Tel: 02 98941844, Mobile: 0413 936 299
PO Box 6002 BHBC, Baulkham Hills NSW 2153
5/15 Terminus St. Castle Hill NSW 2154
Corporate Authorised Representative of Viridian Select Pty Ltd ABN 41 621 447 345, AFSL 51572
This information has been prepared without taking account of your objectives, financial situation or needs. Because of this you should, before acting on this information, consider its appropriateness, having regard to your objectives, financial situation and needs. This website provides an overview or summary only and it should not be considered a comprehensive statement on any matter or relied upon as such.
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28 Comments
by SMSF Coach - Liam Shorte on September 6, 2017 • Permalink
Posted in Age Pension, Centrelink, Financial Planning, Pension Strategies
Tagged Account Based Pension, ASFA, Asset Allocation, Backup, Baulkham Hills, budget, Castle Hill, Centrelink, Centtrelink gifting, Cost of Living, DIY Super, Dural, DVA, DVA gifting, gifting rules, Government, Hawkesbury, income planning, Interest Rates, Investment, Investment Strategy, Pensions, private company valuations, property, protection, rate cuts, RBA, reset pensions, Retire, rules, Self MAnaged Super, Self Managed Superannuation Fund, SMSF, Strategy, superannuation, Tax Planning, Transition to Retirement, Trustee, Trusts asset valuations, Windsor
Posted by SMSF Coach - Liam Shorte on September 6, 2017
https://smsfcoach.com.au/2017/09/06/how-the-centrelink-gifting-rules-work/
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28 Comments
Andrew Mero
/ May 19, 2020
Hi, my father has $175,000 in the bank along with the unit he owns outright and no other assets. He is receiving aged pension. If he Gives $150,000 (In total) to my brother and I, will he still be entitled to the full pension in spite of the amount exceeding gifting amounts as his total assets are still below the asset threshold for the aged pension?
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SMSF Coach - Liam Shorte
/ May 20, 2020
Generally if a person is below the asset limit then the gift will not affect their pension unless their circumstances change. The $150k less the annual limit will be treated as a gift for 5 years so if they suddenly have to go into care and sell their home, their assets for any tests would still include the net gifted amount which may affect their age pension or means tested fee. Also consider what if the gift giver may need those funds later for healthcare or other reasons. You should get advice on your father’s specific circumstances.
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Kenneth Ang
/ August 2, 2019
You said your gifting is not exempted if you give 5 years before accessing aged pension. Yet you said that deprivation provision does not apply when you dispose of an asset within 5 years of accessing the aged pension?
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Bob Jones
/ July 3, 2019
I am an aged pensioner. I regularly deposit cash into my childrens and grandchildrens bank accounts for birthdays , christmas and other special occasions. I also do this for my overseas stepfamily. The amounts are usually small $25- $100. Currently, total amount annually is $1000-$2000. i have not notified Centrelink of these gifts because they are well within gifting rules. I have records of all payments.
I am about to receive an inheritance and intend to increase the value of these gifts. I keep records of all payments and remain well under Centrelinks’ $10,000 and 5 year $30,000 rules. Am I taking a risk by not informing Centrelink.
Surely they dont want to know every time I buy a present for or give a small amount to friend’s childs for their birthday??
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SMSF Coach - Liam Shorte
/ July 3, 2019
I always suggest clients update Centrelink twice yearly via MyGov if they are well under the limit but contact them immediately if they go over the limit to avoid Centrelink debt. Better safe than sorry. Instructions here https://www.humanservices.gov.au/individuals/online-help/centrelink/update-your-income-and-assets-details
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Bob Jones
/ July 3, 2019
Found this info re the $2000 notification requirements on a departmental search. Australian Government | Department of Human Services
Australian Pension News Issue 36
What you must tell us
Our lives are always changing and some of these changes affect how much money we give you. It’s important you tell us within 28 days of changes to your personal circumstances.
These changes may be to your or your partner’s:
• income or assets where the change is more than $2000
• financial investments and bank accounts
• personal circumstances, including changes to your address, marital status or your school age dependants
• international travel plans, and
• compensation claims.
Actual document:
https://www.humanservices.gov.au/sites/default/files/documents/int001-1510en.docx
So it seems to me I only have to notify Centrelink if I exceed their
$10,000 and $30,000 gifting rules or when one individual gift exceeds $2000.
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James Holborn.
/ June 12, 2019
My wife and I have recently been reallocated our age pension back having had it removed with the rule change in January 2017. However we now are governed under the deeming rules which apply to all us peasants but not to those that make the rules. My question is after calculating the amount of tax we will both have to pay does the $18000-00 tax free threshold apply to both our amounts owing.
Your advice greatly appreciated.
Jim
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SMSF Coach - Liam Shorte
/ June 12, 2019
yes James your are entitled to the $18,200 Tax Free Threshold and also most likely the Low Income Tax Offset (LITO) and the Seniors And Pensioners Tax Offset (SAPTO). Read more about tax after 65 here https://smsfcoach.com.au/2014/07/11/how-much-can-i-earn-outside-of-my-smsf-tax-free/
Try the ATO Calculator here https://www.ato.gov.au/calculators-and-tools/beneficiary-tax-offset-and-seniors-and-pensioner-tax-offset-calculator/
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Jim Holborn
/ June 12, 2019
Many thanks for your advice. It is greatly appreciated. I assume the $18200-00 rebate applies to both of us.
Regards
JIm Holborn
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SMSF Coach - Liam Shorte
/ June 12, 2019
yes each individual tax payer entitled to a tax free threshold of $18,200 and other allowances are per person too.
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Kerry Burgess
/ May 30, 2019
Can we lend our son and daughter in law $100,000 at the time of the sale of one of our investment properties to them and if we charge them $2000.00 (2%) per year interest, equivalent to what we would earn if that money was sitting in a bank account and therefore not depreciate the value of that asset as gifting would do? Does it avoid the depreciation of that asset ($100,000) as stated in the article above?
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SMSF Coach - Liam Shorte
/ June 1, 2019
You can certainly document it as a loan instead of a gift. You can charge whatever interest you want but Centrelink will still deem it at the applicable rates. The first $51,200 ($85,000 for couples) of you financial assets are deemed to earn the lower deeming rate of 1.75% and any amount above that at 3.25%.
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Stacey
/ March 1, 2019
Hi. I’m 34 and want to gift my mother who is 69 $10000 of my super. She no longer has a super account so how would I go about doing this? I’m with Cbus and have no idea what forms I would have to fill out or even where to find them or if it’s even possible.
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SMSF Coach - Liam Shorte
/ March 1, 2019
Hi Stacey, as you are under 60 you cannot access your Super to gift to anyone. You must meet a Condition of Release before accessing your Super. Please see more details here https://www.ato.gov.au/super/apra-regulated-funds/paying-benefits/releasing-benefits/conditions-of-release/ Best wishes, Liam
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Stephen
/ September 11, 2018
Hello Liam,
I might be missing something. Leaving aside the deeming rules, if you are using financial assets to fund an excess gift, then isn’t it a status quo outcome for the assets test – the dimunition of the bank account balance is replaced by the value of the excess gift.
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SMSF Coach - Liam Shorte
/ September 11, 2018
Hi Stephen, I am not sure which point you are are talking about. Yes if you exceed the gifting rules then the amount in excess is still treated as an asset for 5 years so the asset test outcome is the same (for 6 years) as if you had not gifted that excess amount.
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James Holborn
/ July 20, 2018
On the 1st January 2017 my wife and I were ruled ineligible for a part pension because of higher than allowable assets. If we gift the allowable $30000-00 over 3 years ($10000 per financial year) are there any ramifications when we reapply for our aged pension.
Many Thanks
Jim.
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SMSF Coach - Liam Shorte
/ July 20, 2018
As long as you stick to the gifting limits there will be no ramifications and the asset test limits should also rise a little over that time too. Make sure to revalue cars and other assets as well. Consider in your circumstances if a pre-paid funeral or funeral bond might be suitable as these are not counted as assets either up to $13,000. Always take the opportunity to see or talk to a Centrelink Financial Information Service Officer about your specific circumstances by calling 13 23 00.
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CARMEN DARMANIN
/ July 18, 2018
Hi
I was retrenched back in 2015 and as l reached and met my preservation requirements (60) pulled out of super back in 2017 electing to paying myself my lost income, l also receive rental income on my mortgage free property.
l live with my elderly mum as a full time career in her home with no Centrelink benefits and assist her with expenses.
I reach pension age in the next 5 years and hoping to reduce my income to be able to qualify for a part or full pension, currently l am over the thereshold.
Please can l ask will my assets and current income of which rental income will cease within the next 2years be assessed by Centrelink at the time of pension age application as the drawing down of my income had commence approx back in 2015 lapsing well over the 5 year period and wiping out the ledger so to speak.🐨🇦🇺🐨🇦🇺🐨
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SMSF Coach - Liam Shorte
/ July 18, 2018
Hi Carmen, I can’t give personalised advice on here so my suggestion would be to make an appointment with a Centrelink Financial Information Service Officer by calling 132300 and sit with them to look at you future eligibility so you have an idea now and can plan for the future.
In general they will only assess you on the current income at the time of application so if you move back in to the home and stop receiving rental income then the house is exempt and you have no rental income to report. This is general advice and does not take in to account your full personal circumstances.
You can also try a Age a Pension calculator like http://yourpension.com.au/ to run the figures yourself
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Peter
/ April 26, 2018
I’m planning to sell my principal home with market value of $700,000.00.
With this money I will buy a house in the Philippines worth $200,000.00 and split the $500,000.00 to my son and daughter as inheritance. Do you consider this as gifting even though it’s from the proceeds of the sale of the principal which is not included in the asset test?
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SMSF Coach - Liam Shorte
/ April 26, 2018
Hi Peter, yes it is considered gifting regardless of the fact it came from sale of the home. It is considered a deprivation of assets …so you are depriving yourself of the benefit of that money and the interest it could earn. More detail here https://www.humanservices.gov.au/individuals/enablers/gifting
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wayne
/ April 12, 2018
I deposit $60 every fortnight into my 2 sons bank account total $120 from my carers pension doi have to tell centerlink every fortnight
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SMSF Coach - Liam Shorte
/ April 12, 2018
Hi Wayne. you are gifting $120 per fortnight which is $3120 per year. A person is allowed to gift $10,000 in any one year up to a maximum of $30,000 in any 5 year period. So you do not breach the $10,000 per year limit and over the 5 years you do not breach the $30,000. Therefore you are fine and do not need to report any of this to Centrelink as long as this is the only money you are gifting to the boys. I would suggest for peace of mind that you ask the same question to a Centrelink Financial Information Service Officer (FIS Officer) by calling 132 300. They are very helpful and you can read more about their services here https://www.humanservices.gov.au/individuals/enablers/about-financial-information-service
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Helen
/ January 22, 2018
Can when my husband finishes his working life at 66 ( in 2years time ) transfer his super into my super account as I’m only 55 and would be still in the accumulation phase of super so we can maximise the amount he can get on the aged pension thanks Helen
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SMSF Coach - Liam Shorte
/ January 22, 2018
Short answer is yes and a good plan where there is an age difference but you need to get personal advice to ensure the strategy is right for your family and circumstances. You are locking funds away for 5-10 years minimum in return for possible higher age pension entitlements. You need to ensure you get it right. An early inheritance, changes to legislation and a number other issues could mess up your plans.
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Suzanne Burrows
/ January 15, 2018
on 18/11/16 I borrowed $200,000 from my mother who is on an aged part-pension. I pay her interest at the rate of 3% which is almost twice the rate she was receiving on this money in the bank. I pay her back $200 per week which helps with her nursing home fees and reduces the need to draw down on her cash investments. This amount is made up of principle and interest. As a loan this amount remains an asset for Centrelink purposes.
On 25/12/16 she gifted to me $10,000 in the form of forgiveness of principle owing. Centrelink was informed. When I update her assets I also update the balance owing on the loan.
I would like to repeat this gifting process to hopefully get Mum a bit more pension. The reduction of principle would also result in a very small reduction of interest for me. I would seem to be within the rules for both the yearly limit and the five year limit. Can you confirm that and would this result in an increase of Mum’s pension?
Thank you
Suzanne
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SMSF Coach - Liam Shorte
/ January 15, 2018
Susanne, you should ask a Centrelink Financial Information Service Officer to look at your mum’s situation for certainty but a person is allowed gift $10’000 per year up to $30,000 in a rolling 5 year period. Within these rules a gift of $10,000 would reduce assets under the asset test and result in more pension if the person is asset tested.
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3,065 | my RA symptoms are a bit exacerbated today, so i only got one tag made for day 8 of the Ellen Hutson 12 Tags of Christmas with a Feminine Twist 2015 Challenge and this one was really challenging.
i was inspired by day 8 designer jill foster and her cute penny black image, colour palette and all the dimension.
i watercoloured this adorable snowman (snow woman?) with twinkling H2Os in pink, yellow, orange, purple, blue, grey and some burgundy for the heirloom carrot nose. i embossed the kraft paper with a cuttlebug snowflake embossing folder and lightly applied white ink; the image was die cut with a my favorite things stitched circle die and popped on foam tape. pink and clear stickles were added and i coloured a gold peel off sticker sentiment with permanent markers to make it orange. to finish it off, i added two ribbons. this is going to my daughter because she loves silly snowmen too.
thanks for popping by.
A Green Christmas
July 27, 2011 linda15 Comments
this is part of a set of cards i made for my daughter; she loves green. i tied the bow on the card, which took longer than the entire card because i have three fused fingers on my left hand. i should’ve known better and next time i’ll just use my bow-easy. (my emphasis). the card is 4.25″ square and the tiny ornaments are peel offs. i’m submitting this to the less is more challenge to use a ribbon or button. thanks for popping by.
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3,066 | This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 870939
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3,069 | Posted on September 5, 2018 September 5, 2018 Author SoFlaNights.com Comments Off on Locust Projects 20 20 Twenty Artists Twenty Hours
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November 2021 Highlights
https://fst.osu.edu/newsletter/food-science-and-technology-news/november-2021-highlights
Institute for Operations Research and the Management Sciences) this year for her work leading and ... research with Ira Flatow on NPR's Science Friday. Click here to listen. The Washington Post ran ... a story about when it makes sense to soak your dirty dishes and cited research from Dr. Melvin Pascall. ...
Extension Today: Fall Lawn Care
https://extension.osu.edu/today/extension-today-fall-lawn-care
a wide variety of soil fertility, health and management issues. The team also operates our Soil Fertilty ... results pinpoint plant nutrient needs and soil test lab recommendations guide fertilizer applications so ... just the right amount is used. Learn more via our summary about Soil Testing for Ohio Lawns, ...
Extension Today: Healthy Holiday Sides
https://extension.osu.edu/today/extension-today-healthy-holiday-sides
our recipe for the Green Beans, Cranberries and Nuts; and you get some bonus ideas too – several ... We used a variation of the roasted vegetable recipe shared above, with some spices of our choice... ... the skin on for extra flavor, fiber, and nutrients. Drizzle with oil, then sprinkle with cumin, ...
Money Management Virtual Workshop
https://franklin.osu.edu/events/money-management-virtual-workshop-19
registering for our free Money Management workshop. If your credit score is greater than 640, we recommend ... improve your credit score Student loan debt management The Money Management workshop is a total of eight ... device or computer. It is free to use. Money Management workshops taught by or on behalf of OSU Extension ...
Money Management Virtual Workshop
https://franklin.osu.edu/events/money-management-virtual-workshop-18
registering for our free Money Management workshop. If your credit score is greater than 640, we recommend ... improve your credit score Student loan debt management The Money Management workshop is a total of eight ... device or computer. It is free to use. Money Management workshops taught by or on behalf of OSU Extension ...
Money Management Virtual Workshop
https://franklin.osu.edu/events/money-management-virtual-workshop-17
registering for our free Money Management workshop. If your credit score is greater than 640, we recommend ... improve your credit score Student loan debt management The Money Management workshop is a total of eight ... device or computer. It is free to use. Money Management workshops taught by or on behalf of OSU Extension ...
What are your aspirations for 2022? Make a difference before the year ends!
https://advancement.cfaes.ohio-state.edu/newsletter/cfaes-connect/december-2021/what-are-your-aspirations-2022-make-difference-year-ends
the following funds, which have a direct impact on the future of CFAES and our students: The Ohio ...
2022 CFAES Alumni Award honorees announced
https://advancement.cfaes.ohio-state.edu/newsletter/cfaes-connect/december-2021/2022-cfaes-alumni-award-honorees-announced
Manager of Student Success and the Office of Diversity, Equity, and Inclusion Henry Zerby, Vice ... President for Supply Management of Foods with Sodexo, previous CFAES faculty member for 17 years ...
U.S. Farm Report’s College Roadshow makes return visit to Ohio State
https://advancement.cfaes.ohio-state.edu/newsletter/cfaes-connect/december-2021/us-farm-report%E2%80%99s-college-roadshow-makes-return-visit-ohio
Cade Stover is majoring in agricultural systems management, grew up on his family beef farm in ...
December 2021 CFAES Connect
https://advancement.cfaes.ohio-state.edu/email/december-2021-cfaes-connect
Discretionary support for Ohio State University Extension including but not limited to research or programming ...
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3,071 | Home // Search // Search results // our research soil fertility nutrient management hops // rao8xs // su2m9n // 2phugs // 1pcg3d // tr2byf // s4oe4b // n0w4rm // ajcnw6 // j9x9sf // 2fdafj // Site
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Research Data Management
https://research.cfaes.ohio-state.edu/events/research-data-management
Data management can be a challenge at all steps of the research process. During this seminar Gwen ... will share some basics of research data management and provide practical recommendations about RDM ... tools and resources available to the OSU researchers. Presented by Gwen Short ...
Technology Commercialization- the OSU Startup Process
https://research.cfaes.ohio-state.edu/events/technology-commercialization-osu-startup-process
Have you ever wondered if a Startup is right for you? What does it take to launch your research ... workshop to explore the options of how researchers can drive innovations through the creation and operation ... of an OSU Startup. Our presenter, Caroline Crisafulli, the Director of Entrepreneurial Education at ...
Extension Today: Fall Lawn Care
https://extension.osu.edu/today/extension-today-fall-lawn-care
a wide variety of soil fertility, health and management issues. The team also operates our Soil Fertilty ... results pinpoint plant nutrient needs and soil test lab recommendations guide fertilizer applications so ... just the right amount is used. Learn more via our summary about Soil Testing for Ohio Lawns, ...
TCO Is Here for You- Maximizing the Impact of Your Research
https://research.cfaes.ohio-state.edu/events/tco-here-you-maximizing-impact-your-research
Office (TCO) can help maximize the impact of your research. Participants will be exposed to the types of ... your research. Registrants will also hear success stories from the College of Agriculture and ... Environmental Sciences demonstrating how an intellectual property strategy that is aligned with research ...
SPIN Funding Opportunities Database Workshop
https://research.cfaes.ohio-state.edu/events/spin-funding-opportunities-database-workshop
All researchers are encouraged to learn how to use SPIN & identify funding opportunities to ... support their research activities. SPIN contains 40,000+ opportunities from more than 10,000 sponsors. ...
Extension Today: Healthy Holiday Sides
https://extension.osu.edu/today/extension-today-healthy-holiday-sides
our recipe for the Green Beans, Cranberries and Nuts; and you get some bonus ideas too – several ... We used a variation of the roasted vegetable recipe shared above, with some spices of our choice... ... the skin on for extra flavor, fiber, and nutrients. Drizzle with oil, then sprinkle with cumin, ...
Industry Sponsored Research
https://research.cfaes.ohio-state.edu/events/industry-sponsored-research
A conversation on Industry funded research at the University. Helpful tips on talking with ...
Finding and Managing International Funding Opportunities
https://research.cfaes.ohio-state.edu/events/finding-and-managing-international-funding-opportunities
discuss key aspects of managing internationally funded grants. Topics will include budget differences to ...
Food Safety & Food Protection Training
https://greene.osu.edu/program-areas/family-and-consumer-sciences/food-safety-food-protection-training
certified through the ServSafe Food Protection Manager Certification Exam, which is accredited by the ... certification. ServSafe MANAGER CERTIFICATION The ServSafe Manager Certification (previously level 2) verifies ... that a manager or person-in-charge has sufficient food safety knowledge to protect the public from ...
Online Food Safety Course
https://greene.osu.edu/program-areas/family-and-consumer-sciences/food-safety-food-protection-training/online-food-safety
is Managers Training (previously Level 2). Step 1: Register for course at: ...
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Horse Manure Management
https://ohioline.osu.edu/factsheet/AGF-212
add nitrogen fertilizer to the manure/sawdust mix or to the soil. The added nitrogen can be used by ... soil nitrogen from the growing crops. The fertilizer should be added to the manure prior to spreading ... it on the soil. Another option is to work the fertilizer into the soil after the manure has been ...
Agricultural and Natural Resources Income Tax Issues Webinar
https://agnr.osu.edu/events/agricultural-and-natural-resources-income-tax-issues-webinar
Webinar attendees have the opportunity when registering to be added to our agricultural income tax ... not an endorsement from OSU, just a resource for our clientele. Agenda 8:45 a.m. ...
Tool-Based Analyses of Monthly Heating Costs for Protected Cultivation in Ohio
https://ohioline.osu.edu/factsheet/anr-98
States Department of Agriculture, Application Technology Research Unit (USDA ARS) in Wooster, Ohio. This ... soil heat flux is not considered. Greenhouse heat-loss properties are determined based on geometry of ... (replacement cycle) need to be considered when selecting glazing. In our example simulation we used ...
Fairfield County Agriculture Center
https://fairfield.osu.edu/program-areas/master-gardener-volunteers/photo-gallery/fairfield-county-agriculture-center
need to research deer resistant plants, look for plants that will be pleasing to the public as well ... "MGV's" want the Ag Center to be a showcase of our efforts. ...
Farm Office Live!
https://agnr.osu.edu/events/farm-office-live-10
Farm Office Live provides the latest outlook and updates on ag law, farm management, ag ... agri-business stakeholders, our specialists digest the latest news and information and present it in an ...
Farm Office Live!
https://agnr.osu.edu/events/farm-office-live-11
Farm Office Live provides the latest outlook and updates on ag law, farm management, ag ... agri-business stakeholders, our specialists digest the latest news and information and present it in an ...
Hydrothermal Carbonization: Upgrading Waste Biomass to Char
https://ohioline.osu.edu/factsheet/fabe-6622
FABE-662.2 01/11/2021 Shyam Sivaprasad, Graduate Research Associate, The Ohio State University Dr. ... Ashish Manandhar, Postdoctoral Researcher, The Ohio State University Dr. Ajay Shah, Associate Professor, ... phosphorus from agriculture runoffs, and a soil amendment [4]. The distribution of solid, liquid, and gaseous ...
Points to Consider Before Starting a Hops Operation
https://ohioline.osu.edu/factsheet/anr-58
Plant selection Plant nutrition and fertilization Pest management Economic considerations for hops ... capital, time and management. A business and marketing plan is essential to developing a successful hops ... planted hops. Weed seeds can remain dormant in the soil until conditions are ideal for germination. Weed ...
Ohio Crop Enterprise Budgets – Projected Returns for 2022
https://agnr.osu.edu/news/ohio-crop-enterprise-budgets-%E2%80%93-projected-returns-2022
reveals our best estimates for costs and returns for the main row crops in Ohio for the upcoming year. ... are forecast to be higher compared to last year with higher fertilizer, seed, chemical, fuel, ... machinery, labor, management and land costs. Fixed machinery costs of $78 per acre include depreciation and ...
Growing Peppers in the Home Garden
https://ohioline.osu.edu/factsheet/hyg-1618
gardeners determine: Is fertilizer needed? A soil test evaluates the chemical composition or nutrient ... in moderately fertile soil. The addition of compost, peat moss or other organic material can slowly ... help improve soil texture, fertility and drainage. Alternatively, gardeners may plant peppers in ...
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College of Food Agriculture and Environmental Sciences
© 2021, The Ohio State University
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3,073 | Over the past few years I considered at least three solar proposals for my house before I was ready for solar. I had even accepted one proposal before canceling it the next day. But it wasn’t until I had also been in the solar industry for a year, myself, that I actually took the first […]
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3,075 | Somerville is home to a wealth of creative talent. Use our site to find colleagues, commission work, or track down that artist you met. | {
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3,077 | If potential customers stumble across your attractive customer stopper before entering, you have already taken the first step: Use the advertising space, for example, to draw customers’ attention to your bakery and your offer with an appetizing photo, your logo, and an enticing offer.
Once stopped, the customer’s gaze inevitably falls on your shop window. Great potential to positively influence the first impression with the customer! Can you see the goods? Then make sure that it is always presented fresh, clean, and tidy. Maybe you offer a specialty – it belongs here! A “bread, pastry or cake of the day” also attracts customers. The goods must be in the foreground. Appropriate lighting supports the effect of the goods on the one hand and directs the line of sight to what is essential on the other.
If there is no display of goods, you can still allow customers to see your shop: Show what you have! Your fine baked goods, the variety in the range, the large selection. But also, the cleanliness and neatness of the shop and its pleasant appearance. The customer unconsciously realizes what your business and your convictions as a baker are all about. Use this to express your uniqueness with all possibilities, for example, through colors, furniture, style, decoration, and light. In addition, you have a decisive advantage: The scent of fresh baked goods does not fail to be attractive. And when it can be seen from outside that you also have a coffee machine, a few seats, or even a nice café, the customer MUST come in.
Equipment And Presentation Are The Be-All And End-All
The presentation of the baked goods on a generous display area is the personal figurehead of every bakery. Here the self-made bakery products are presented, which customers buy today and should come back tomorrow. The way your baked goods are presented should encourage the appetite for the baked goods.
The display area can be integrated into the sales counter or attached to the side. Refrigerated showcases can optimally present cream cakes or sandwiches and keep them cool at the same time. The bread is presented on open shelves on the wall behind the counter. The corresponding baked goods are presented in bread baskets and classic baguette baskets on the side or under the bread shelves. Wicker baskets are a popular means of presenting baked goods advantageously.
Ensure that the customer has a clear view of all products and a good overview of the goods on offer. The goods should look particularly tasty. Pay attention to the optimal lighting. The right lighting makes baked goods look even more appetizing.
It is essential that you pay attention to a few rules when presenting:
Show the amount of each type of pastry and group the baked goods correctly.
Ensure access to all product groups from the active sales side.
Present the goods based on the time of day – for example, the chocolate croissant in the center in the morning.
Take care of and care for your products.
Another crucial point when presenting the goods is hygiene in the salesroom. The materials on which the baked goods are presented must be easy to clean. Choose bread racks like those in Schaumburg specialties for instance that are easy to remove crumbs from. The customer expects perfect hygienic conditions in your bakery.
Make sure that devices such as coffee and cream machines do not occupy a central space. They do not play a role in the customer’s perception and should be placed on the side in places out of the question for the presentation of goods. | {
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3,078 | Treasury and IRS Announce That All Legal Same-Sex Marriages Will Be Recognized For Federal Tax Purposes
The U.S. Department of the Treasury and the Internal Revenue Service (IRS) ruled that same-sex couples, legally married in jurisdictions that recognize their marriages, will be treated as married for federal tax purposes. The ruling applies regardless of whether the couple lives in a jurisdiction that recognizes same-sex marriage or a jurisdiction that does not recognize same-sex marriage.
The ruling implements federal tax aspects of the June 26 Supreme Court decision invalidating a key provision of the 1996 Defense of Marriage Act.
Under the ruling, same-sex couples will be treated as married for all federal tax purposes, including income and gift and estate taxes. The ruling applies to all federal tax provisions where marriage is a factor, including filing status, claiming personal and dependency exemptions, taking the standard deduction, employee benefits, contributing to an IRA and claiming the earned income tax credit or child tax credit.
Any same-sex marriage legally entered into in one of the 50 states, the District of Columbia, a U.S. territory or a foreign country will be covered by the ruling. However, the ruling does not apply to registered domestic partnerships, civil unions or similar formal relationships recognized under state law.
Legally-married same-sex couples generally must file their 2013 federal income tax return using either the married filing jointly or married filing separately filing status.
Individuals who were in same-sex marriages may, but are not required to, file original or amended returns choosing to be treated as married for federal tax purposes for one or more prior tax years still open under the statute of limitations.
Generally, the statute of limitations for filing a refund claim is three years from the date the return was filed or two years from the date the tax was paid, whichever is later. As a result, refund claims can still be filed for tax years 2010, 2011 and 2012. Some taxpayers may have special circumstances, such as signing an agreement with the IRS to keep the statute of limitations open, that permit them to file refund claims for tax years 2009 and earlier.
Additionally, employees who purchased same-sex spouse health insurance coverage from their employers on an after-tax basis may treat the amounts paid for that coverage as pre-tax and excludable from income.
Guidance for Employers and Employees
On Sept. 23, 2013 IRS issued Notice 2013-61 providing guidance for employers and employees to claim refunds or adjust overpayments of FICA taxes and employment taxes with respect to certain benefits and remunerations provided to same-sex spouses.
Posted on October 1, 2013
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3,079 | To be a suicide survivor is to survive the trauma of your loved one choosing death over life- but it feels like that person chose death over a life with you. More than 10 years have passed since my mom’s death in July of 2006, and I still sometimes feel abandoned by her choice. Even when I don’t, her loss is immeasurable to me.
Whether you are the mother, father, spouse, or child of a loved one who has committed suicide, please know that no one can tell you exactly how to process this trauma, and that there is no “right” way to heal.
Writing posts here was and occasionally still is an avenue of healing for me. Perhaps you will find in my words some of your own feelings. Maybe you’ll comment, and together, we might offer one another strength and peace on our journeys.
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7 comments
Rebecca Call says:
June 8, 2008 at 8:59 pm
I will forever feel connected to you here Jaime. You helped me through the death of my mom in ways no one else could have. Thanks for taking the time to be my friend.
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sothisisbliss says:
June 8, 2008 at 11:21 pm
For everyone else, Rebecca is a friend I met shortly after Mom died. She moved into my new ward right after me, and her mom died suddenly just a month or two after mine.
I saught out Rebecca knowing how foggy and shocked I still was that first month. It’s nice of her to thank me, but I’m really just as thankful for her. The first year is the hardest, and she made it easier just by being around. I miss her now that she’s back in Utah, but I secretly feel like maybe she was just here for me when I needed a friend that knew about losing Moms.
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Aunt Rhonda says:
December 16, 2008 at 4:14 am
Jamie,
There is so much that I have wanted to say to you, and to your sister & brothers, but haven’t found the courage; I hope that someday I will.
You are all stronger than you think. I must admit that after only 4 years since Grandma passed away, the anniversary wasn’t much easier for me. Sometimes I don’t honestly keep track, but when I start having a really bad week, and can’t figure out why, it hits me…it was only 4 years ago that my mom was still here; or that she “was taken” from us.
I hope you know that we are always here for all of you, you are never alone in any stage of your grief. We feel the loss differently, but can all help one another.
Love always,
Aunt Rhonda
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Marva Jackson Yapias says:
June 27, 2009 at 8:45 pm
Janae:
i know you don’t remember me but I am originally from Evanston. I lived in the same ward as your family and worked with your mom at JB’s. I have thought about your mom many times over the past few years but just learned about her suicide earlier today. I will always love her for the good, kind friend she was. I lost y mom to cancer 15 years ago and still miss her so much it hurts. I also lost an older sister to suicide seven years ago. That pain and hurt is still very much near the surface and runs very deep.
Thank you.
Marva J. Yapias
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sothisisbliss says:
June 14, 2018 at 7:53 am
Thank you, Marva. I’m sorry for your loss.
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letters4dad says:
May 15, 2011 at 9:56 pm
I recently lost my father to suicide … I think it is a different type of grief that many people cannot truly understand.
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sothisisbliss says:
May 15, 2011 at 10:26 pm
I’m so sorry for your loss. I pray you and your family find some comfort and peace in the year ahead. The ache does lessen over time…
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3,080 | As I recover from the trauma of my surgery…and as the medicine and anaesthetic starts to subside…I can’t stop thinking of the beautiful lady, the succesful young mother, the beautiful wife, who was next to me…as I hear silence that suddenly refused to lend her peace..an unwanted silence that decided to simply ruin her dream…
A mother of 2 who was full of life, ready to venture with her family into the land of dreams and make a wonderful home far far away…with her suitcases packed, a chapter already closed and a new one ready to begin…life or destiny or an unfortunate event…decided to invade her life and steal it all away, in a second.
I honestly can’t find the word, the meaning, the term, the explanation, it is just a feeling that makes me sick to the gut, as I ask myself why,why,why..???
I lay on my bed, I forget my pain, I forgive, I surrender, knowing that with time I will recover..
Yet, I can’t close my eyes without thinking of the beautiful lady who suffered a stroke, laying there next to me unable to move, unable to talk…my heart is torn and I try to find the words to pray, to find the faith to believe in miracles, they say these do happen and deep inside I want them to.
Beautiful lady, my heart tore to pieces when I saw what you were going through, my tears didn’t stop falling when I heard you cry in pain and saw your family united in prayer and in love for you to heal and recover. You made me forget my pain, you reminded me to overcome my struggle, you gave me courage and reminded me of a powerful feeling that I used to live by…called determination.
They say angels come in many forms at different times and I believe I was not alone in that room and you were not either.
You will make it against all odds, you will defeat the silence and your light will overcome the darkness that has intrusively decided to invade your life…
This is not a poem, this is not a story, this is not a statement or an article or a post…this is a call to the universe..
I cannot forget those 3 days of my life and I will never forget you, I will never forget the beautiful face who was determined to embrace a dream, and got shattered by evil sickness as a result…I will pray for you everyday and will believe a miracle will prevail and this odd chapter in your life will be torn away leaving a new page of endless happy healthy ever afters.
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Filed under Life and tagged Blog, Gypsy, journey of life, Literature, love and light, nadinemikhaelblog, Online Writing, prayers, WordPress | 4 Comments
About nadine haddad
I am a traveler in space, searching for the truth, the truth about everything in a world full of clutter, and chaos. The answers I find, are my view of life and of the world. Welcome, to my journey.
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4 responses »
Abhijith Padmakumar on August 13, 2017 at 13:33 said:
Great post nadine 😊. I loved it so much !! 👍
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nadine mikhael on August 13, 2017 at 14:37 said:
Thank you Abhijith 😊
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Ben Naga on August 13, 2017 at 15:40 said:
We live in a world of mystery and miracles.
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nadine mikhael on August 13, 2017 at 15:45 said:
🙏
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Full Stop…
Ever since I can remember, I had a special connection with words. As a child I mastered the art of holding a pen, it was my wand, I felt empowered, happy, free, liberated, every time I wrote. I wrote poems, reflections, visions, stories, I even wrote glimpses of my future. Yes I did. At that […]
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soulofagypsy
I am a traveler in space, searching for the truth, the truth about everything in a world full of clutter, and chaos.The answers I find, are my view of life and of the world. Welcome, to my journey. | {
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] | true | [
3080,
157138452
] |
3,081 | -repel mosquitoes, black flies, and other insects with this super strength all natural blend of 100% pure soy wax & essential oils. This candle is paraffin free. | {
"warc_headers": {
"warc-record-id": "<urn:uuid:5ef9f5f6-80cb-48d0-944d-fd57b7d259eb>",
"warc-date": "2021-12-03T20:07:16Z",
"content-type": "text/plain",
"content-length": 161,
"warc-type": "conversion",
"warc-identified-content-language": "eng",
"warc-refers-to": "<urn:uuid:61c657b3-c1b7-4d82-84ec-951f9d47eb9a>",
"warc-target-uri": "https://soultripnj.com/collections/fragrance/products/bugmenot-candle-tin-16oz",
"warc-block-digest": "sha1:CSCNLYAFT7ZK3YEYDK7J6R4W3Z6KA5DJ"
},
"identification": {
"label": "en",
"prob": 0.8263167142868042
},
"annotations": [
"tiny"
],
"line_identifications": [
{
"label": "en",
"prob": 0.8263167142868042
}
]
} | 965.5 | 161 | https://soultripnj.com/collections/fragrance/products/bugmenot-candle-tin-16oz | soultripnj.com | 0 | [] | [] | true | [] |
3,082 | Soundown Vibration Damping Tiles are an easily applied damping layer for stopping reverberant “ringing” vibration in heavy plate constructions. Structural damping material consumes vibrational energy and transforms it into heat before it can build up and radiate as sound. Substrates upon which the tiles are commonly installed include steel, aluminum, and fiberglass laminate.
When vibrational energy is transmitted into a beam or panel it flexes (displacements are minimal and not visible to the eye), which results in airborne noise radiating into spaces where it may be unwanted. Soundown Damping Tiles are bonded to such surfaces and go through flexion and extension cycles in which the polymeric matrix is flexed along with the panel. As the material goes through these cycles it converts the energy to minute amounts of heat instead of noise.
Vibration damping loss factor (n), at 1,000 Hz for the 3/8" tile, exceeds 0.10on aluminum plate up to 0.40". Soundown Vibration damping tiles are engineered to be an extensional damper and do not require a constraining layer; however, even greater damping values are obtained when the material is installed as a"constrained layer" treatment as shown in the diagram below.
Typical marine applications include bulkheads, decks, and hull plating in areas of higher vibration potential, such as over propellers, in the region of thrusters, and in the vicinity of the engine room. They also are an effective treatment for large areas of plate that may be acoustically driven, such as over the engine room, or the fore and aft engine room bulkheads.
Industrial applications include equipment enclosures and foundations that are subject to significant, low-frequency driving.
Tiles are available in 3/8" and 5/8" thicknesses. Rolls of the same damping material are available in 1/4", 1/8", and 1/16".
Soundown's Damping Tiles are qualified to MIL-PRF-23563D and are included on the Qualified Products List (QPL). | {
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3,083 | The teaching notes for the Oxford Reading Tree Songbirds phonics books are full of practical suggestions for using the books with groups and individuals, saving you hours of preparation time. They have been updated in line with the simple view of reading and the renewed Primary Framework for Literacy. They now include guidance for group/guided reading, comprehension and word recognition, and assessment. These replace the existing Teaching Notes and Guided Reading Cards. The storybooks are unchanged, but notes for parents/carers and teaching assistants have been added to the inside covers. These notes replace the existing Take-Home Cards.
Refund Policy
Returns and Exchange
Return and exchange is within fourteen (14) days from the date of purchase.
Subject to Return and Exchange are all items including: Stationery, Bags, Gifts, Toys, and Electronics; unless found with a manufacturing defect.
Accepting shipment from shipping company declares that the shipment (package) is in good condition and it is sealed upon receiving.
To benefit from return, exchange, and warranty services, original invoice is required. Warranty services are limited to all toys and electronics only.
Returns and exchange services are available if products are in their original condition with original packaging.
Promotional item(s) can be returned with the main purchased item if the promotional item is in original condition when purchased, otherwise promotion price will be deducted.
Item(s) purchased using gift certificate, voucher, or credit card cannot be refunded in cash.
For return to origin (RTO) items, the customer will be charged with the amount of ten (10) AED only for courier charges.
Immediately Replacement of Defective Items
The Bookshop Library Est. will replace devices with a manufacturing defect (non-software) with a similar item within seven (7) days of purchase date based on following condition:
The device must be returned with the Original packaging along with the box, user manuals and accessories.
Free of scratches or signs of misuse of the device.
A technical report from the management might be required prior to replacement.
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Return Policy
Return and exchange is within fourteen (14) days from the date of purchase.
Top-notch support
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Secure payments
Payment for all the items on the site are secure and safe.
About the shop
A Shop that you where find and satisfices your needs regarding Books, Stationeries, Bags, Gifts, Toys, Electronics and Copy Center. | {
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3,084 | If you want to learn proper Israeli Krav Maga in the Oxford area with lessons geared towards self defence and getting you fit for the fight then go here, South West Krav Maga – Oxford
Read More »
07/01/2019
Mike Wood
Training at South West Krav Maga in Swindon is both fun and rewarding. The professionalism in the training is second to none and the skills I have learned are based on real – life situations. The training exercises allow for quick adoption of an effective self defence system. I really
Read More »
07/01/2019
Richard Alex Golder
I recently attended a Krav Maga seminar organised by Kenny of South West Krav Maga, who are affiliated with the Krav Maga Alliance from the U.S. An organisation headed up by John Whitman. It was in fact John and his training team from the states that led the seminar. Four
Read More »
07/01/2019
Tim Rackley
Great bunch at South West Krav Maga – Oxford and Reading , if your looking to improve your fitness , confidence , call Kennie you won’t regret it , diff ages , shapes and sizes , nationalities , you will be made to feel welcome , fitness techniques that work
Read More »
07/01/2019
Jim Owen
I have been training with Kennie Gould at South West Krav Maga – Reading about six months. I’ve felt a big improvement in my fitness and level confidence at this early stage. I am about to take the first grading and look forward to more training. The Reading and Oxford
Read More »
07/01/2019
Page1 Page2 Page3 Page4 Page5 Page6 Page7 Page8 Page9 Page10 Page11 Page12
WHAT PEOPLE SAY
Recent Posts
Kennie Gould receives his 1st Dan Black Belt Qualification level from Israeli Special Forces Captain Itay Gil 12/11/2019 | {
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3,085 | Say hello to the Kinley Console Table that mixes natural woods and metal to create the perfect modern farmhouse style for any home. The great thing about zinc tops is that they are so easy to clean. This console table is a great way to fill the entry way as an accent piece or for some extra storage in your living room area.
Weight + Materials
30 lbs (varies by size), raw steel, pine, oak, birch, poplar
Assembly + Shipping
No assembly required, Ships FREE but excludes certain states Ships in 3-5 weeks.
Custom Orders
Need a different size or design than what’s listed? Email us: hello(at)southern-sunshine.com
Zinc Color
Choose an optionBlack BettyCopper PatinaGrey SteelRegular Zinc
Wood Color
Choose an optionAntiqued WhitewashClassic GrayColonial MapleDark WalnutEarly AmericanEbonyEnglish ChestnutGolden OakJacobeanNavy BlueRed MahoganyRed OakSaharaSpecial WalnutSunbleachedWeathered OakWhitewash
Clear
Wood Type:*
Choose between oak, pine, poplar or cedar for this product. Please note that each board would look slightly different than stain colors shown and presented. Color options featured were created with pine planks.
PineOakPoplarCedar
Table Length:*
Please choose the length that you need:
48" long +62550" long +79955" long +86558" long +89960" long +975
Table Depth:*
Please choose the depth you'd like.
10"12"14"16" +5018" +6520" +100
Choose height:*
Choose the height you need:
28" H29" H30" H31" H32" H
Total
$0.00
Δ
Subtotal
Options
Total
Add to cart
SKU: kinley_console Categories: Console Tables, Tables Tags: contemporary furniture, farmhouse console table, industrial, interior design options, modern farmhouse furniture, modern table, rustic, rustic table, wood furniture, wood table, zinc table, zinc top console table
Description
Wood Handle + Care
Shipping
Zinc Handle + Care
Description
Say hello to the Kinley Console Table that mixes natural woods and metal to create the perfect modern farmhouse style for any home. The great thing about zinc tops is that they are so easy to clean. This console table is a great way to fill the entry way as an accent piece or for some extra storage in your living room area.
This table is made to order.
Wood Handle + Care
Never use all purpose cleaning sprays on the wood furniture (unless there is a plastic coating on top). If there are sticky spots on the wood, use a light, damp (little soap) to wipe and then use a dry, soft cloth to wipe the area. Learn more about caring for your furniture.
Please also note: all natural wood products are prone to seasonal movement due to moisture in our air. There is no way to stop wood from expanding and contrasting as it always acclimates to it’s climate.
Shipping
SHIPPING INFO
Some shipping locations will require a shipping surcharge due to third party delivery overcharges. Additional fees will be reflected at cart checkout before you purchase.
uShip: This service includes third party moving trucking companies, LTL and dry vans. Companies delivering items may deliver products during weekdays and weekends depending on their on their routes. Delivery times can vary between normal business hours to evening hours. The driver will be communicating with you on a delivery time frame and drop off. Most drivers can bring the item into the home but that is to be worked out with you and the driver. There are no tracking #’s provided in this service and this option can take 1-2 weeks for delivery depending on their delivery routes.
Freight: This service is provided by a freight carrier that delivers products on a pallet via curbside. If you’re a residential customer and need lift gate assistance, an additional fee may apply depending on the carrier. This service provides a PRO tracking # for you to track your product that typically arrives within 3-6 days. We pack the products with a custom furniture crate that you will need to disassemble at delivery. Please note that if your product sits at a terminal and you do not schedule a delivery time, they will charge a storage fee. If this happens, you will be responsible for paying the additional fee. Please inspect the product once it’s delivered in front of the driver in case there is any damage during shipment. If there is then please the decline the shipment while documenting photos and then contact us about the damage.
White Glove: This service provides you with a trucking company that will blanket wrap and deliver your products inside the home along with unwrapping the product for you. If you choose this service it can range between $200-$500 depending on where you’re located. Once we receive your order we’ll get you an accurate quote or feel free to contact us before you purchase to get an idea of a quote for this service.
Fedex/UPS Ground: We ship all of our smaller items via FedEx/UPS and provide you with tracking #’s for each item. We use this service for products shipped un-assembled.
Made to Order Items
Due to high demand some products ship within 5-8 weeks after order is placed. All hardware is included with products that require light assembly.
Limited Access Fees
If you live in a residential area that is deemed “limited access” by a freight company there will be an additional fee charge that you will be responsible for. If you know that you’re considered in a limited access area please let us know before your product ships so we can relay that information to the freight carrier to avoid additional fee charges.
Shipping Time Frame
Please understand that we do our best to get a product out the door in a timely manner but we cannot control the shipping time frame. Whether we ship via FedEx or LTL, our products are delivered within the shippers schedule and delivery procedures. If you need a product expedited please contact us about an expedited shipping quote.
Zinc Handle + Care
To clean, use mild soap and water only.
DO NOT use harsh chemical cleaners – as in bleach products or chemical abrasives.
Do not place hot items directly on the surface.
Zinc is a natural product and continues to patina over time. Spots can and will form but over time they will fade and self correct. | {
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3,086 | At Southern Approach we look at New Zealand carefully and find out what really fits into the outdoor market. New Zealand conditions can take you from tropical hot spots to alpine snow; therefore we want to ensure that the products we distribute can provide the quality and versatility desired for your chosen environment.
Our staff are keen outdoor enthusiasts who love the gear and take any opportunity to use it in our great outdoors. Board room meetings can take place on a chair lift or yes, over a drink or two at the pub! If it’s snowing we might all be charging fresh powder, or if it’s hot and sunny, hitting the bike trails at lunch. | {
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3,087 | Ifugao solon Baguilat says immediate passage of NLUA to resolve age-old debate on food, housing security
Ifugao Lone District Rep. Teddy Brawner Baguilat on Monday, October 24, said immediate passage of the National Land Use Act (NLUA) will conclusively settle the perennial debate on what should be prioritized more -- food security or...
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Meet Mar Roxas and his ‘children’
Interior and Local Government Secretary Mar Roxas is pushing forward his presidential candidacy in 2016 with the help of his “children” from the House of Representatives. Several politikos have formed a group called “Anak ni Mar” to rally support for the administration standard bearer. Among the Luzon-based lawmakers are Yacap party list Carol Jayne Lopez,...
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3,088 | South Padre Trips is a full-service vacation rental management company that blends a tour operation with packaged inclusions & accommodations.
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If you are a second home owner or investor on the Island & would like a combination of property AND vacation rental management - we are the best in the business. Chad & his staff combine complete property maintenance & upkeep with an aggressive, revenue focused approach on rentals.
Our office is located directly on the Island & super full service as we have maintenance, handyman, general contracting, housekeeping, & reservationists on staff to assist guests as well as take care of your home or homes. We believe nothing is more frustrating than not being able to call or email a company and not get ahold of someone you are paying.
Chad directly works with all owners – you won’t be delegated to someone out of State or that you can’t get on the phone. Thinking of investing here? Complimentary consult before you buy + we aren’t Realtors like every other South Padre Island Management Company. | {
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3,089 | Flows in Eleven Mile have been mostly consistent staying between 55 - 75 c.f.s for the past several weeks (74 today) and the canyon continues to fish well. With the Dream Stream and Deckers flows being so sporadic, the crowds at Eleven Mile have increased, especially on weekends. Water clarity is excellent. We are still seeing some BWO hatches and caddis are beginning to appear as well. Fishing is best early morning and late afternoon, which is no surprise. Use small midge imitations in the #20-24 range, pay close attention to your drift, and be sure to have light leaders and small tippet on your dry fly presentations to maximize your success. Here are some recommended patterns.
Patterns:
Bishop Dynamite Caddis, Chartreuse, #16-18
Darth Baetis, Olive, Gray, #18-20
Sparkle RS2s, Gray, Black, Olive, #22-24
Top Secrets, Chocolate, #20-24
Mother's Day Caddis, Peacock, Tan, #14-18
Squirmy Worms, Tan, Pink, Red, #12-16
Previous Fishing Reports
Jan 11, 2021
The flows at Eleven Mile have dramatically increased and are now at 150 c.f.s, which is over triple the historical average of 42 c.f.s in late January, early February. Much of the canyon, however, is now covered in ice. Only the stretches from the twin tunnels to the dam are really fishable right now. The water is crystal clear but make sure you have polarized glasses to cut down on snow glare. We highly recommend using long leaders, small indicators, and fluorocarbon 6/7x tippet. Nymphing in the morning hours is most productive with trout sporadically rising to tiny midges and BWOs. As mentioned in our other reports, wait for the water to heat up a bit, as we have seen very little feeding activity until 11am or so. Try leading with a brightly colored fly at the top as an attractor pattern (red San Juan, orange egg, scud, etc.) trailed by a dark midge in the #22-26 size range. A #22 or #24 Adams, BWO, or Griffith's Gnat can fool the occasional sipping trout, usually found in the slower water and eddies. During these cold, winter months, the flies for the canyon really need to be in the #20-#26 sizes to have any success. Listed below are some recommended patterns:
Patterns:
Foam Back Emergers, Chocolate, Black, #20-24
Sniper Baetis, Brown, Purple, #18-20
Miracle Midges, Black, Cream, #20-24
Morgan's Para Midge, Charcoal, #20-22
RS2s, Gray, Olive, #20-24
Sow Bugs, Gray, #18-20
Nov 5, 2020
The gauging station in Eleven Mile is currently not reporting any water flow due to the work Denver Water is doing on the damn's release valves. We have been told the project should be completed "in November", but do not have any more specific information. Despite the very low water, the canyon is fishing pretty good this week. The flows are low but trout are stacked up in the deeper pools and riffles. Water clarity is excellent and trout are rising to feed. BWOs are now reliably going off in the mornings and then again in the late afternoons, especially on the overcast days. The naturals are grey and olive body right now so both BWOs and Adams are productive patterns. Use imitations in the #20-24 range and be sure to have light, long leaders and small tippet on your dry fly presentations. Baetis nymphs and BWO emergers along with leeches and scuds are catching fish. The name of the game right now really is presentation, small bugs, and sight fishing. Here are some of our recommended patterns to use right now.
Patterns:
Barr's BWO Emerger, Natural, Olive, #18-22
Radiation Baetis, Peacock, Orange, #18-20
Craven Mole Flies, Brown, Olive, Gray, #20-24
Etha-Wing BWOs, Olive, #20-24
Thorax Adams, Dun, #20-24
Mini Leeches, Black, Olive, #14-16
Aug 19, 2020
The canyon is fishing good this week, despite the dramatic drop in flows. Currently the flow is 134 c.f.s. The fish are holding in riffles and in the deeper pools. Tricos are now going off during the morning. Caddis in the late afternoon, especially on the overcast days. Rising temperatures slow down the catch rate during the mid day hours, but the fishing during the early mornings and late evening has been great with several hatches occurring simultaneously. The tricos are in full swing with both duns and spinners fooling fish. Use imitations in the #20-26 range and be sure to have light leaders and small tippet on your dry fly presentations. Nymphing is suggested with #5x or #6x fluorocarbon tippet. Use an attractor pattern such as a scud, San Juan Worm, or Flashback Pheasant Tail up top & trail a small midge pattern in #20-24 for your nymph rig. Here are some of our favorite patterns to use right now.
Patterns:
Bucksin Caddis, Cream, Tan, #14-18
Vis-A-Dun Tricos, Olive, Black, #20-24
Drowned Trico Spinners, Olive, Black, #20-24
Bionic Ants, Black, White, #14-16
Sparkle Dun PMDs, Yellow, Pink, #16-20
Foam Caddis, Tan, Olive, Chocolate, #16-18
Jul 27, 2020
The canyon is fishing excellent this week. The flows are up from historical levels and are at 282 c.f.s at the time of this report. The fish are holding in the riffles in the wider, slower sections of the river. Water clarity is excellent and trout are rising to feed. Caddis are now going off between 7-10am & then again in the late afternoon well into the evenings. The naturals are tan right now. Some PMDs are also coming off but are not as heavy. The tricos are in full swing with both dries and spinners working. The best time for trico hatches have been between 9am-11am. Use imitations in the #20-26 range for the tricos, #16-18 for the caddis and PMDs, and be sure to have light leaders and fluorocarbon tippet on your dry fly presentations.
Patterns:
Amy's Ant, Purple, Red, Olive, #10-14
RS2s, Gray, Black, Olive, #20-24
Rainbow Warriors, Red, Black, Pearl, #18-22
Drowned TB Tricos, Black, Olive, #20-24
Imposter Midges, Black, Red, Purple, #20-22
Apple Caddis, Chartreuse, #14-18
Jun 10, 2020
The canyon is fishing excellent this week. The flows have increased substantially in the last 5 days and are now at 269 c.f.s, which is more than double the historical average for this time of year. The dry fly action is really starting to pick up and caddis and BWOs are being seen all along the banks. Water clarity is excellent and trout are rising to feed. Caddis are now going off between 8-11am & then again in the late afternoon well into the evenings. The naturals are dun and tan right now. Use imitations in the #16-#20 range and be sure to have long leaders and 6x tippet on your dry fly presentations. Look for fish trying to escape the faster water by fishing slow back eddies and areas close to the banks. For nymph rigs, try leading with a larger pattern such as a stonefly, girdle bug, or scud followed by a sparser midge in the #22-24 size range. Hopper-dropper rigs are also a good choice right now. Here are some of our recommended patterns.
Patterns:
Amy's Ant, Olive, Red, Purple, #10-14
Foam Caddis, Tan, Olive, Dun, #16-18
Kryptonite Caddis, Amber, Chartreuse, #16-18
UV Emergers, Black, Chocolate, Olive, #20-24
Jiggy Caddis Larva, Green, #12-14
Buckskins, Tan, #16-20
May 1, 2020
The flows at Eleven Mile Canyon have steadily been dropping over the last few weeks and are currently at 64 c.f.s. which is much more in-line with historical averages. The fishing has really started to pick up, however, despite the drop in flows, thanks to more abundant bug life and warmer temperatures. Furthermore, Eleven Mile Reservoir is still at 102% capacity, which is great news for the upcoming weeks and months. Dry fly fishing has increased with tiny BWOs and cream or black midges being the best patterns to fool selective risers, usually with hatches beginning around 11am and continuing all throughout the afternoon. Small RS2's, BWO emergers, and baetis nymphs have been the most effective droppers. We recommend fishing with 5x and 6x fluorocarbon and look for the trout to be holding in the slower currents, deeper pools, and along the banks. Redds are prevalent this time of year, so please be conscientious of where you fish and wade and leave the spawning fish alone. The 10am - 4pm time slot still seems to be the most productive fishing. Mornings can be quite chilly in the shaded parts of the canyon, so remember to dress accordingly. Here are some of our recommended patterns.
Patterns:
Soft Hackle PTs, Natural, Black, Orange, #18-24
Sparkle Wing RS2s, Black, Gray, Olive, #22-24
Hot Pocket BWOs, Olive, #18-22
Griffith Gnats, Black, Grizzly, #22-24
Darth Baetis, Purple, Black, Gray, #18-20
Black Beauties, Black, Red, #20-24
Feb 3, 2020
Flows have increased at Eleven Mile Canyon this week at pretty high winter levels around 135 c.f.s. Water clarity remains excellent and the recent cold temperatures have keep the crowds to a minimum. Be sure to dress accordingly with plenty of layers, as temperatures can be down right frigid in the early mornings. The lower 2/3rds of the canyon may be frozen, so expect some company with the majority of anglers fishing Springer Gulch section up to the dam. Be prepared to routinely clear the ice off of your guides. Fish will be settled in tight to structures, so fish the deeper seams and at the ends of runs. Water temperature is in the 30's, so the most productive fishing will be from the 11am-4pm range. You may see some sparse dry fly action mid-day, but the fishing will be primarily nymphing. The occasional risers will be small midges and BWOs later in the afternoon. Here are some recommended patterns. Dry imitations need to be in the #22-24 range as well as the midges. Here are some recommended patterns.
Patterns:
Barr's BWO emergers, Olive, Tan, #18-22
JuJu Baetis, Black, Purple, Blue, #20-24
UV Emergers, Chocolate, Gray, #20-24
Midge Larva, Red, Black, #20-24
Skinny Nelsons, Zebra, #18-24
Thorax BWOs, Olive, #20-24
Nov 5, 2019
The canyon is fishing pretty good this week. The flows are low at 62 c.f.s, but plenty of trout are still stacked up in the deeper pools and riffles. Water clarity is excellent and trout are rising to feed on the warmer days. BWOs are now going off between 10-11am & then again in the late afternoon, especially on the overcast days. The naturals are gray body and olive right now so both BWOs and Adams are productive patterns. The occasional Trico can also still fool a trout looking up late in the season. Use imitations in the #20-26 range and be sure to have light leaders and small tippet on your dry fly presentations. The best dry fly action has been between 10am - 2pm. We suggest you use an attractor pattern such as a scud, egg, or bright copper john up top & trail a BWO emerger or small baetis midge pattern for your nymph rig. For top water action, stick to size #22 or smaller and use fluorocarbon tippet with such low flows. Here are some recommended patterns.
Patterns:
RS2s, Black, Gray, Olive, #22-24
Thorax BWOs, Gray, Olive, #20-24
Barr's BWO emerger, Natural, Olive, #18-22
Pheasant Tails, Black, Red, Natural, #18-24
Foam Back emergers, Chocolate, Gray, #22-24
Radiation Baetis, Peacock, Pink, #18-20
Sep 21, 2019
Eleven Mile Canyon is fishing excellent this week and is probably the most consistent place to hook fish right now on the South Platte. The flows have come down slightly and are now at 86 c.f.s. Eleven Mile Reservoir is still at 102% capacity which is fantastic news going into the fall season. The fish are holding in riffles and in the deeper pools during the middle of the day and water clarity remains good. Trico hatches continue to be going off during the morning between 8am - 11:30am. Caddis are hatching in the late afternoon, especially on the overcast days. Both trico duns and spinners are fooling fish. Use imitations in the #20-24 range and be sure to have light leaders and small tippet on your dry fly presentations. If you’re nymphing, try leading with the reliable San Juan Worm or a larger beadhead fly, followed by black, olive, or purple midges in the size #22-24 range. Target the deeper pools and shady spots of the canyon during the mid-afternoon hours and don't be afraid to slap a hopper off the bank to trigger a strike.
Patterns:
Tails-Up Tricos, Black, Olive, #20-22
Buckskin Caddis, Tan, #14-18
San Juan Worms, Red, Tan, Pink, #12-16
Zebra Midges, Black, Purple, #20-22
Hippie Stompers, Tan, Yellow, Orange, #12-14
CDC Elk Caddis, Peacock, Tan, Olive, #16-20
Aug 7, 2019
The canyon is fishing excellent this week. The flows have dropped dramatically and are at 224 c.f.s., which is still approximately 40% higher than the historic average. The dry fly action has been spectacular! The fish are holding in riffles in the wider sections of the river. Water clarity is excellent and trout are rising to feed. Caddis are now going off between 8-10am & then again in the late afternoon well into the evenings. The naturals are tan right now. Some PMDs are coming off but are not as heavy. The tricos are in full swing with both dries and spinners working. The hatch has been typically occurring early in the mornings lasting from first light until about 11am. Use imitations in the #20-26 range (olive for the females, black or gray for the males) and be sure to have light leaders and tippet on your dry fly presentations.
Patterns:
TB Drowned Trico, Olive, Black, Gray, #20-24
Etha-Wing Trico, Black, #20-24
RS2s, Black, Gray, Olive, #20-24
Elk Hair Caddis, Tan, Yellow, #14-18
Amy's Ant, Olive, Red, #10-14
Graphic Caddis, Olive, Tan, Orange, #14-18
May 27, 2019
Flows have been very consistent in Eleven Mile Canyon around 90 c.f.s for the past month (87 as of today) & the canyon continues to fish well. With the flows at Deckers being so sporadic, the crowds at Eleven Mile have increased, especially on weekends. Water clarity is excellent. We are still seeing some terrific BWO hatches on the overcast days and are just starting to see Caddis on the banks. Fishing is best early in the morning and late afternoon, which is no surprise. Use small midge imitations in the #20-24 range, baetis patterns in the #18-#22, and pay close attention to your drift. Be sure to have light leaders and small tippet on your dry fly presentations to maximize your success. Here are some recommended patterns.
Patterns:
Etha-Wing BWOs, Olive, Dun, #20-24
Thorax BWOs, Daek Olive, #18-24
Radiation Baetis, Peacock, Orange, #18-20
JuJu Baetis, Purple, Zebra, #20-24
Imposter Midges, Purple, Red, Olive, #20-22
Rainbow Warriors, Red, Pearl, Black, #20-24
Apr 24, 2019
Almost all ice is now gone throughout 11 Mile canyon, and the fishing has really started to pick up. Consistent stream flows around 80 c.f.s for the past several days have certainly helped conditions, and just this am, the canyon was bumped up to 90 c.f.s Dry fly fishing has increased with tiny BWOs and cream or black midges being the best patterns to fool selective risers. We have seen the hatches later in the day around 2pm in the afternoon. Small RS2's, BWO emergers, and baetis nymphs have been the most effective droppers. We recommend fishing with 5x and 6x fluorocarbon and look for trout to be holding in the deeper pools and runs. The 10am - 4pm time slot seems to be the most productive fishing. Mornings can still be quite chilly in the shaded parts of the canyon, so remember to dress accordingly. Here are some of our recommended patterns:
Patterns:
Radiation Baetis, Orange, Peacock, #18-20
JuJu Baetis, Purple, Black, #20-24
Pete's Caddis, Chartreuse, #20-22
Sniper Baetis, Purple, Gray, #18-22
BH Barr's Emergers, Olive, Dun, #18-22
Etha-Wing BWOs, Olive, #18-24
Mar 5, 2019
Eleven Mile Canyon continues to fish well recently, despite some extreme cold weather. The rainbows are spawning, so please be respectful of the spawning redds. That also means larger crowds, so be prepared to share the river. Flows have dropped slightly over the past ten days and are at 59 c.f.s. at the time of this report, but the fishing remains good. Dry fly fishing has increased in the past two weeks, with tiny BWOs and cream or black midges being the best patterns to fool selective risers. Small RS2's, BWO emergers, and baetis nymphs have been the most effective droppers. We recommend fishing with 5x and 6x fluorocarbon and look for trout to be holding in deeper pools and runs. Streamer fishing has also been working in the canyon, especially in the deeper water. Try striping a sparkle bugger or a slump buster (white/olive/black) through pools and around rocks. The 10am - 4pm time slot seems to be the most productive fishing. Mornings can be quite chilly in the shaded parts of the canyon, so remember to dress accordingly. Below are some of our recommended patterns for this time of year.
Patterns:
Radiation Baetis, Orange, Pink, #18-22
Darth Baetis, Gray, Olive, Purple, #18-22
Barr's BWO, Olive/Dun, #20-22
Thorax BWOs, Olive/Dun, #20-24
Pheasant Tails, Natural, Black, Orange, #18-24
Slump Busters, Black, Rust, White, #6-10
Jan 27, 2019
The flows in the canyon have remained fairly consistent over the past week around 62 c.f.s. at the time of this report. Water clarity is excellent making sight fishing possible. The lower 2/3rds of the canyon will be frozen, so expect some company with the majority of anglers fishing Springer Gulch section up to the dam. Again, dress in layers as much of the canyon is protected by shady areas, and be prepared to routinely clear the ice off your guides. Fish will be settled in tight to structures, so fish the deeper seams and at the ends of runs. There has been the occasional riser once the water temperature warms up a bit. Dry imitations need to be in the #22-24 range as well as the midges. Black, purple, & red midges work well this time of year. Here are some recommended patterns.
Patterns:
JuJu Baetis, Purple, Red, Black, #20-24
Barr's BWO Emerger, Olive/Tan, #18-22
Etha-Wing BWOs, Olive/Dun, #18-24
RS2s, Olive, Gray, Purple, #20-24
Black Beauties, Black/Red/Copper, #20-24
UV Emergers, Chocolate, Gray, #20-24
Dec 7, 2018
Winter fishing has certainly arrived on the South Platte. Eleven Mile Canyon is fishing slightly better than the Dream Stream right now, but is still difficult. The flows are higher than the Dream but still relatively low at 78 c.f.s, so look for trout in the deeper pools and riffles. Water clarity is excellent, but there is some significant amounts of debris, so be prepared to clean off your flies after a few drifts. A few shady spots of the river are starting to see some ice build-up. BWOs are hatching between 10-11am and again in the late afternoon. Use imitations in the #20-24 range and be sure to have light leaders and small tippet, especially on your dry fly presentations. Don't hesitate to try a streamer pattern along the banks and in the darker water to enhance a strike from a predatory trout. Bellow are some of our recommended winter patterns to fish right now.
Patterns:
Killer Mayflies, Black, Brown, Olive, #20-22
JuJu Flash Midges, Black, Red, Olive, #20-22
Miracle Midges, Cream, #20-24
Black Beauties, Black/Copper/Red, #18-24
Muddlers, Gray, White, #10-14
Thorax BWOs, Olive, #18-24
Oct 1, 2018
The flow at 11 Mile Canyon is currently at 106 cfs. Mayfly hatches (BWOs, PMDs, and Tricos) have been consistent in the size #18-24 range. Caddis have been in the #16-20 range. Best dry fly action has been on cloudy calm days. For nymphing, small mayfly, caddis, and emerger patterns are still consistent, but smaller diameter tippet and adjusting depth frequently is a key strategy for success. Fluorocarbon tippet in 5-6X is essential with the lower flows and clear visibility. Recent cooler nights have brought the water temperature to around 54 degrees mid-day, which is a welcome to both the trout and anglers. Make sure to use enough split shot or larger tungsten bead point flies to get your flies down deep quickly and adjust your weight prior to switching patterns. Streamer action is picking up with the fall season now upon us. Below are some recommended patterns for this time of year.
Patterns:
Tung Tactical Mayfly, Black, Olive, Brown, #14-16
Tails-Up Tricos, Black, Olive, #20-22
CDC RS2s, Grey, Black, #20-22
Radiation Baetis, Orange, Peacock, #18-20
JuJu Flash, Purple, Red, Chartreuse, #20-22
Thorax BWOs, Dark Olive, #18-24
Aug 15, 2018
It is mid August and the warmer days are slowing the fishing down during the middle of the day. Rising temperatures are sending the fish into the deeper holes. The fishing during the early mornings and late evening, however, has been fantastic with some great dry fly action.
Eleven Mile Canyon is fishing good right now. The flows are at 100 cfs and the fish are holding in riffles and in the deeper pools during the middle of the day. Water clarity is good. Tricos are now going off during the morning between 8am - 11:30am. Caddis are hatching in the late afternoon, especially on the overcast days. The caddis naturals are tan & olive right now. The tricos are in full swing with trout rising to both dries and spinners. Use imitations in the #20-24 range and be sure to have light leaders and small tippet on your dry fly presentations. Below are some recommended patterns for fishing the canyon.
Patterns:
Chocolate Thunders, Chocolate, #20-22
Red MB P.Tails, Red, #18-20
Thorax Trico, Black, Olive, #20-24
Pure Midge Larva, Chartreuse, #20-22
Zebra Midges, Chocolate, Black, #20-22
Sparkle Wing RS2s, Chartreuse, Grey, #20-24
Jul 16, 2018
The flow at Eleven Mile Canyon is at 280 cfs and the river is fishing fantastic. Nymphing the slower pools will produce fish. We are now seeing lots of tricos in the morning along with the Caddis that have been present for the past several weeks. Try Caddis nymphs, pink/red San Juan worms, and black or grey midge patterns in the #20-24 size range. 5x leaders and 6x fluorocarbon tippet are recommended for the canyon. Water temperatures are still quite high in the heat of the day, so we highly recommend getting on the water early, keep your picture taking to a minimum, and keep your hands wet and those fish in the water as much as possible.
Below are some of our favorite patterns to use right now:
Patterns:
Amy's Ant, Olive, Red, #10-14
Desert Storm, Chartreuse, #20-22
Perfect Wing Trico, Black, #20-24
Skinny Nelson, Black, Copper, #18-24
Moodah Poodah, Tan, Olive, Purple, #12-14
Bubbleback PMD, Yellow, Olive, #16-20
Jun 12, 2018
Water levels in Eleven Mile Canyon have dropped over the past few days and the current flow is at 55 c.f.s. While there are still plenty of visible trout to cast at, the fishing has become more challenging with the decrease of water being released. With the temperatures climbing as the day progresses, the best fishing continues to be in the early morning hours and later in the evenings. Caddis pupa and larva are abundant and we are still seeing the occasional BWO on the water. When nymphing, be wary of larger strike indicators, use 5x or 6x fluorocarbon tippet, and stick with the smaller size #22-#24 midges. Have a variety of Pheasant Tails, Baetis, Caddis, and BWOs in your flybox. Below are some recommended patterns that have been successful in fooling the trout.
Patterns:
Graphic Caddis, Tan, Olive, #14-18
Nitro Caddis, Tan, Olive, #16-18
RL Tung Pheasant Tail, Natural, Black, #18-22
CDC RS2, Purple, Grey, #20-24
Purple Haze, Dun, Olive, #18-24
Trans Ant, Black, Red, #14-20
May 8, 2018
Signs of spring are beginning to show all along the South Platte River. The bug activity has increased dramatically over the past few weeks and the fish are enjoying the increase in multiple food sources. We are seeing a heavy emergent activity of mayflies, midges and even caddis.
The flows at Eleven Mile Canyon have been bumped slightly over the past few days and are now around 85 cfs. The water temperature is in the mid-40s and excellent water clarity makes sight fishing a breeze. These conditions do require stealthier approaches, lighter tippets (fluorocarbon), smaller flies, and longer leaders. Make sure you use plenty of weight, be wary of large, bright strike indicators, and get your patterns into the fish’s feeding lanes quickly. The best fishing has been between 9 a.m. and 4 p.m. We are starting to catch fish on caddis larva and pupa patterns and BWO hatches continue to be abundant in the late afternoons, especially on overcast days. As always is the case, look for trout to be holding in the slower, deeper runs and pools where they can obtain the largest quantity of food, while expending the least amount of energy.
Patterns:
Thorax BWOs, Olive, Dun, #18-24
Rainbow Warriors, Red, Pearl, #20-22
Sparkle Wing RS2s, Grey, Olive, #20-24
Juju Baetis, Black, Purple, Red, #18-22
Sam's Carolina Caddis, Chartreuse, #18-20
Nitro Caddis, Tan, Chartreuse, #16-18
Mar 9, 2018
The flow in Eleven Mile Canyon has been consistent around 75 c.f.s for the past several weeks, which is slightly above the historical average for this time of year. The water is for the most part clear, allowing for abundant sight fishing. The best fishing has been between 9am - 3pm. On some days, the wind has picked up in the late afternoons, and the fishing slows down a bit. There is very little ice on the banks, so the majority of the river is fishable. The trout have been taking small midges and emergers in the morning, with dry fly activity in the later afternoon. For success, you must use tiny patterns in the #20-26 range for both nymphing and dry flies. We recommend using plenty of split-shot, long leaders, and certainly 6x fluorocarbon tippet. Midges and BWOs have been spotted on the surface on overcast days, but nymphing is still the most productive technique this time of year. Try an attractor pattern up top (scuds/eggs/worms), trailed by chocolate, purple, red, or black midges. The recent warmer weather has seen an increase in insect life along the banks and the canyon fish seem to be healthy, strong, and abundant.
Patterns:
JuJu Baetis, Purple, Red, #20-24
Sniper Baetis, Purple, Black, #18-22
Zebra Midges, Black, Red, Chocolate, #20-22
Griffith Gnats, Grizzly, Hi-Vis, #22-24
Sow Bugs, Gray, #16-18
Sam's Carolina Caddis, Chartreuse, #18-20
Dec 4, 2017
Over the weekend, flows have increased in the canyon to 90 c.f.s, which is good news. The water is clear with river temperatures in the low 40's, so sight fishing should be possible. Try different weights to hit all the levels of the water column to see where the fish are feeding and adjust accordingly. Midges and BWO nymph imitations should be your focus throughout the winter. Black, chocolate, and red midge colors are good this time of year. We also recommend going down to 6x or even 7x fluorocarbon. Some midge hatches are happening in the afternoon, so make sure to have some #22-#24 Adams or BWOs in your fly box. Nymphing has been productive lately, but don't miss the opportunity to go after fish targeting specific hatches, especially on those overcast days.
Patterns:
Barr's BWO Emergers, Olive, #18-22
Thorax BWO Dry, Olive, Dark Grey, #20-24
Parachute Adams, Grey, #20-24
Zebra Midges, Red, Chocolate, Black, #20-22
Killer Mayfly, Black, Brown, #18-22
Darth Baetis, Black, Olive, Grey, #18-22
Sep 20, 2017
Fishing in Eleven Mile Canyon has been pretty good lately. As we transition into fall the PMD hatch has come to an end while the fall Blue Winged Olive hatch begins. Look for BWO's hatching in the afternoons, especially on cloudy days with light winds.
We are still seeing good Trico hatches in the mornings which should continue into October. September is also a great time to try a hopper dropper combo, especially in the afternoons when no other hatch is obvious.
Patterns:
Barr's BWO Emerger, #18-22
TB Pheasant Tail, #18-22
Sparkle Dun Baetis, Olive, #20-22
JuJubee Midge, Red, Brown, #20-22
Zebra Midge, Black, Copper, #20-22
Griffith's Gnat, Grizzly, #18-22
Jul 12, 2017
Fishing in 11 Mile Canyon is very good. We are seeing all of the typical summer hatches. Tricos, Pale Morning Duns (PMD), Caddis and Stoneflies.
Tricos Duns (female/olive) are hatching first thing in the morning followed by the Trico Spinner Fall. Just before the Tricos wrap up the PMDs start to come off. The entire process is usually wrapped up by 1pm.
In the afternoon and evening try using a Hopper/Dropper combo or a Caddis Dry Imitation.
Patterns:
Drowned Trico Spinner, #20-22
Barr's Visa-dun Trico, #20-22
Comparadun PMD, #16-18
Thorax PMD, #16-18
Hippy Stomper, #14-16
Elk Hair Caddis, #16-18
RS2, Black, #20-22
Jun 19, 2017
The entire South Platte is fishing great. It's an excellent time to be on the water!
Flows have been bouncing around a bit but the additional water is welcome. Like the rest of the South Platte we are starting to see Tricos and PMD's. The fish should start keying in on them soon.
Caddis have been active throughout the day. This is also a great time of the year to throw a Hopper + Dropper.
Patterns:
Bead Head Pheasant Tail, #18-22
Puterbaugh Caddis, #16-18
Girdle Bug, Coffee/Black, #6-10
RS2, Black, #20-22
Hares Ear, Olive, #16-18
Trico Spinner Pearl Wing, #20-22
Stimulator, #12-16
May 22, 2017
Fishing in the canyon has been very good. Flows have been pretty consistent over the past month but are still on the low side. While not as technical as the Dream Stream these fish will still spook so approach with caution.
Midges, Blue Winged Olives (BWO's), and Caddis are all active. Start the day dead drifting nymphs or stripping/swinging small streamers. We have been seeing some hatches beginning in the early afternoon.
If you see Caddis fluttering around the water but no obvious hatch try fishing a Caddis Pupa just under the surface either behind a dry or as part of a subsurface rig.
Patterns:
S Platte Roller, #14-16
Two Bit Hooker, Brown, Red, #18-20
Mercury Phesant Tail, #18-20
Etha-wing BWO, Olive, #20-22
JuJu Baetis, Purple, #18-22
Apr 20, 2017
With consistent warm spring temperatures and decent flows the fishing in the canyon has been heating up. More fish are leaving their deep wintering holes and venturing into the shallower riffles and runs to feed.
While good hatches of Blue Winged Olives (BWO's) have been going off throughout the South Platte River the fish seem to still be focused on feeding subsurface.
Good hatches of Baetis (BWO's) have been going off throughout the South Platte River and the Caddis are just around the corner.
We've been seeing good surface activity in the afternoon. Especially on overcast days with less wind.
Nymphing with Baetis and Caddis larva can be very effective. As the Caddis become more prevalent, swinging pupa patterns can be deadly.
Don't overlook stripping or swinging streamers. With warmer water temps these fish will move for a meal.
Patterns:
Etha-Wing BWO, #20-22
Vis-dun Baetis, #20-22
Rubber leg Pheasant Tail, #18-22
Juans Hi-Vis Baetis, Red, Purple, #18-20
Wooly Bugger, #12-14
Mini Leach, #14-16
Caddis Larva, #16-18
Feb 18, 2017
The flows in the canyon have been drifting up slowly over the past few weeks. Most of the water is ice free and accessible. Overall, the fishing has been fairly decent.
Despite the warm afternoons we've had lately the overnight temps are still very cold. Focus on the areas that have the earliest exposure to the sun.
Midge hatches have been somewhat sporadic. Dead drifting midge patterns or swinging small streamers and mini leaches have both produced fish. Fishing small (20-26) midge patterns on the surface has also been effective when fish are rising.
Patterns:
Zebra Midge, red, #20-22
Skinny Nelson, black, #20-24
Fly Currents UV Emerger, black, brown, olive, #20-24
Sniper Baetis , olive, purple, #18-22
Mini Leaches, natural, black, rust, #12-16
Jan 16, 2017
The fishing in the canyon is fantastic. If you wanna dry fly fish, which is proving productive as long as the wind is down, try a tiny Parachute Adams trailed by a small high viz Griffiths Gnat. Nymph the deep slow pools with 6x flurocarbon tippet and tiny red, black and purple midges. Don't hesitate to dredge the bottom with your favorite streamer pattern like a Slump Buster or white Wooley Bugger.
Patterns:
Wooley Bugger, White, #6-10
High Viz Griffiths Gnat, Natural, #20-24
Dec 13, 2016
The canyon is fishing better than the Dream Stream right now, but is still difficult. The flows are much higher at 96 c.f.s. Anglers should still look for trout in the deeper pools and riffles. Water clarity is excellent.
A few shady spots of the river are starting to see some ice build-up. BWOs are hatching between 10-11am & then again in the late afternoon. Use imitations in the #20-24 range and be sure to have light leaders and small tippet on your dry fly presentations.
Patterns:
Griffith Gnat, #20-24
GT Adams/BWOs, #20-24
Hot Pocket BWO Emergers, #20-24
Midges, #22-24
Oct 10, 2016
Flows in the canyon have been hovering in the 120 cfs range and fishing has been great.
We are still some Trico's but the hatch is starting to taper off. On cooler and overcast days we are also seeing decent Blue Winged Olive hatches.
As night time temperatures continue to drop the fish are less active in the early morning hours. Look for activity to pick up after 10 am as the water and air begin to warm.
Patterns:
Pheasant Tail, #20-24
RS2, Black, Gray, #20-24
Barr's Emerger, #20-22
Parachute Adams, #20-24
Trico Spinner, #22-24
Sep 1, 2016
The canyon is fishing excellent this week. The flows are up at 184 cfs and the fish are rising! Sight fishing is definitely possible. Tricos are now going off between 7-11am and caddis are plentiful in the late afternoon well into the evenings. Some PMDs are also being spotted but are not as heavy. The Tricos are past full swing and are getting smaller with every week.
Use olive imitations (female) in the early morning and switch to the black as the day goes on. Use #20-24 range and be sure to have light leaders and fluorocarbon tippet.
Patterns:
Trico Spinner, Pearl Black, #22-24
Thorax Trico, #22-24
RS2, Black, Sparkle Wing, #20-24
Graphic Caddis, #18-20
Caddis, Foam, Tan, #16-20
Aug 1, 2016
The canyon is fishing good and the flows are at 198 cfs. Fish are holding in riffles during the mornings and moving to the deep pools later in the day. Water clarity is good and Tricos are still going off during the morning between 8am - 11:30am. The fish are feeding heavily on the trico spinners. Caddis are hatching in the late afternoons especially on the overcast days. The caddis naturals are tan and light yellow right now.
Try fishing a double dry rig with a light yellow Elk Hair Caddis followed by a Trico Spinner. Use Trico imitations in the #20-24 range and be sure to have light leaders and small tippet on your dry fly presentations.
Patterns:
Trico Spinner, Pearl Black, Drowned, #22-24
Thorax Trico, #22-24
RS2, Black, Sparkle Wing, #20-24
Graphic Caddis, #18-20
Caddis, Elk Hair, #16-20
Jul 22, 2016
Eleven Mile Canyon is at 113 cfs and is fishing fantastic. Nymphing the slower pools will produce fish. Tricos in the morning along with the Caddis have been present for the past several weeks. Try Caddis nymphs, pink/red San Juan worms, black, grey or brown midge patterns in the #20-24 size range.
If you prefer dry fly fishing you're in for a treat. Try a rusty spinner behind an Elk Hair Caddis.
Patterns:
Trico Spinner, Pearl Black, Drowned, #22-24
Thorax Trico, #22-24
RS2, Black, Sparkle Wing, #20-24
Graphic Caddis, #18-20
Caddis, Elk Hair, #16-20
Fat Albert Hopper, #14-12
Jul 1, 2016
The canyon is fishing excellent this week. The flows have been rising steadily and are now at 98 c.f.s. There are trout everywhere, but especially stacked up in the deeper pools and riffles. Water clarity is excellent and trout are rising to feed.
Caddis, PMD, and Tricos are now all going off! The fishing is best between 8-11am & then again in the late afternoon, especially on the overcast days. The caddis naturals are small and dark in color. Use imitations in the #18-20 range and be sure to have long leaders and small fluorocarbon tippet on your dry fly presentations.
Patterns:
Trico Spinner, Pearl Black, Drowned, #22-24
Thorax Trico, #22-24
Adams, Hot Pocket, #20-24
Graphic Caddis, #18-20
Caddis, Foam, Olive, Brown, #16-20
Peacock Caddis, #16-20
Jun 1, 2016
Eleven Mile Canyon has a reputation for great fly fishing opportunities, and currently the river is not disappointing. With flows consistently hovering around 75 cfs, water clarity is exceptional. Trout of all species are abundant, and spread evenly throughout traditional runs, riffles and pools. If you spend some extra time carefully looking in these areas, sight fishing for trout in the 16-19 inch range can be excellent.
Dry fly action is ever present especially into the evening. Don't be afraid to throw a small streamer like a slump buster through the deeper pools.
Patterns:
Parachute Adams, #20-22
Comparadun BWO, #20-22
Pheasant Tail, Flashback, #20-22
RS2, Gray, Sparkle Wing, #20-22
Slumpbuster, #8-12
Apr 1, 2016
If it’s great dry fly fishing you want, then make sure you hit the canyon soon. The Blue Winged Olive hatch has been exceptional. The flows are at 60 cfs and it’s an opportune time for sight fishing. Fish a tandem dry fly rig with a size 18 Parachute Adams up front and size 22 or 24 Parachute Blue Winged Olive trailing.
Keep the distance between the flies short (around 6-8 inches). If the space between your dry flies is too large they will get stuck in different currents, and your presentation will be compromised.
Don’t let the great dry fly fishing overshadow the fantastic nymphing to be found in the canyon right now. Fish a tandem rig with a red San Juan worm up front and purple JuJu Baetis trailing. If you don’t get any takers on the Baetis try switching it out for a U.V. Midge Emerger.
Patterns:
Parachute Adams, #20-22
Comparadun BWO, #20-22
Pheasant Tail, Flashback, #20-22
RS2, Gray, Sparkle Wing, #20-22
Barr's Emerger, BWO, #20-22
Mar 7, 2016
Almost all ice is off the water at 11 mile canyon. The banks can still be snowy so use caution when walking down to the water. The flows are hovering around 65 cfs so look for fish in the deep pools and runs.
Use long leaders with 5x and 6x fluorocarbon tippet. Mornings can be cold in the shade of the canyon so dress warm. Try leading with an orange egg pattern, and a black u.v. emerger behind.
Patterns:
Foam Back Emerger, Choclate, #20-24
UV Emerger, Black/Choclate, #20-24
Pheasant Tail, Flashback, #20-22
RS2, Gray, Black, Sparkle Wing, #20-22
Barr's Emerger, BWO, #20-22
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3,090 | A number of students from South Shore Academy took part in the Young Engineers competition at Blackpool and the Fylde College on Friday 5th February. The competition took place in the new Advanced Technology centre at Bispham.
The students were given a box of different materials and were asked to design and build a catapult without any help from teaching staff. It was a close run contest but on this occasion South Shore Academy was not successful. All the students made the academy very proud and had a fantastic day. | {
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3,091 | The André Emmerich Gallery records and André Emmerich papers measure 311.4 linear feet and date from 1929 to 2009. The collection documents the business of the André Emmerich Gallery as well as André Emmerich's life and activities related to the business of selling art. Gallery records include correspondence; appointment books; administrative and subject files; exhibition files; artist files and accounts; inventory, sales, purchase, and consignment records; chronological files; financial and legal records; printed materials; original artwork; photographic and audiovisual materials. Also found are personal papers and records relating to André Emmerich. TheA small addition received in 2014 includes general correspondence, administrative files, exhibition files, artists' files, inventory records, consignment records, printed material, photographic materials, and André Emmerich personal papers and records.
Found In
Architectural League of New York records
[ ]
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Expand
Creators:
Architectural League of New York
Dates:
1880s-1974
Size:
114.9 Linear feet
Collection ID:
AAA.archleag
Repository:
Archives of American Art
The records of the Architectural League of New York measure 114.9 linear feet and date from 1880s-1974 (bulk 1927-1968). The League's mission "to advance the art of architecture" is documented through administrative and business records, committee records and officers' files, exhibition files, records of functions and events, correspondence, publicity files, photographs, lantern slides, and 16 scrapbooks.
Found In
Museum of the American Indian/Heye Foundation records
[ ]
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Expand
Creators:
Museum of the American Indian, Heye Foundation
Heye, George G. (George Gustav), 1874-1957
Dates:
1890-1998
Size:
400 Linear feet
Collection ID:
NMAI.AC.001
Repository:
National Museum of the American Indian
These records document the governance and programmatic activities of the Museum of the American Indian/Heye Foundation (MAI) from its inception in 1904 until its sublimation by the Smithsonian Institution in 1990. The types of materials present in this collection include personal and institutional correspondence, individual subject files, minutes and annual reports, financial ledgers, legal records, expedition field notes, research notes, catalog and object lists, publications, clippings, flyers, maps, photographs, negatives and audio-visual materials. These materials span a varied range of subjects relating to the activities of the museum which are more fully described on the series level.
Found In
National Air & Space Museum Technical Reference Files: Aircraft
[ ]
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Creators:
National Air and Space Museum. Archives Division.
Dates:
Ongoing
Size:
240 Cubic feet
Collection ID:
NASM.XXXX.1183.A
Repository:
National Air and Space Museum Archives
The Technical Reference Files comprise an artificial collection that currently contains 1,900 cubic feet of aviation and space related materials, organized in 22 subject series. File materials include photographs, press releases, clippings, correspondence, reports, and brochures, on individuals, organizations, events, and objects.
Found In
Moses and Frances Asch Collection
[ ]
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Creators:
Asch, Moses
Distler, Marian, 1919-1964
Folkways Records
Dates:
1926-1986
bulk 1948-1986
Size:
841 Cubic feet
Collection ID:
CFCH.ASCH
Repository:
Ralph Rinzler Folklife Archives and Collections
This collection, which dates from 1926-1986, documents the output of Moses Asch through the various record labels he founded and co-founded, and includes some of his personal papers. The Asch collection includes published recordings, master tapes, outtakes, business records, correspondence, photographs, and film.
Found In
Eliot Elisofon Field collection
[ ]
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Expand
Creators:
Elisofon, Eliot
Dates:
circa 1935-1978
Size:
14000 Negatives (photographic) (b&w, 35mm)
30000 Slides (photographs) (color)
80,000 Photographic prints (b&w, 25 x 20 cm. or smaller.)
Collection ID:
EEPA.1973-001
Repository:
Eliot Elisofon Photographic Archives, National Museum of African Art
This collection is comprised of photographic and manuscript materials, primarily created by Eliot Elisofon to document his travels and work. The images portray many aspects of African life and culture including agriculture, wildlife, archaeology, architecture, art and artisans, children, cityscapes and landscapes, leaders, markets, medicine, recreation, ritual and celebration, and transportation. The manuscript materials include correspondence, essays, clippings, puobligations, notes, research, and itineraries.
Found In
Photographs of Native Americans and Other Subjects
[ ]
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Creators:
Smithsonian Institution. Bureau of American Ethnology
National Museum of Natural History (U.S.). Department of Anthropology
Dates:
1840s-1960s
1840s-1960s
Size:
18,000 Items (ca. 18,000 items)
18,000 Items (ca. 18,000 items)
Collection ID:
NAA.PhotoLot.24
Repository:
National Anthropological Archives
The collections consists mostly of original and copy prints. There are also some negatives, artwork, photographs of artwork, and printed materials. Included is a large miscellany of ethnological, historical, and some archaeological subjects collected by the Bureau of American Ethnology from a wide variety of sources. To these have been added some p...
Found In
Herbert Stephen Desind Collection
[ ]
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Creators:
Desind, Herbert Stephen.
Dates:
1950-1992
Size:
109 Cubic feet (305 boxes)
Collection ID:
NASM.1997.0014
Repository:
National Air and Space Museum Archives
The collection consists of 109 cubic feet of material, primarily photographs with some additional documentation, covering aerospace topics. The bulk of the material relates to US space exploration, including extensive photo files on US manned missions through the Space Shuttle, and satellite and sounding rocket work. The first series consists of unmanned spacecraft material, the second series consists of manned spacecraft material, and the third series consists of aircraft material.
Found In
Curtiss-Wright Corporation Records
[ ]
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Expand
Creators:
Curtiss-Wright Corporation
Dates:
1868-1972
bulk 1925-1949
Size:
146 Cubic feet (228 boxes)
Collection ID:
NASM.XXXX.0067
Repository:
National Air and Space Museum Archives
This collection consists of the corporate records of the Curtiss-Wright Corporation. Included in the collection are technical and engineering reports of Curtiss-Wright Airplane Division's operations in St. Louis (Robertson), MO (1935-1945) and Buffalo, NY, (1932-1945), as well as AAS Material Division and AAF Air Technical Services Command memorandum reports collected by Curtiss-Wright's St. Louis and Buffalo technical reference libraries. The collection also contains the files of Curtiss-Wright's Patent Department, which hold records of patents filed by Curtiss-Wright and patent-infringement cases involving Curtiss-Wright. Also included in the collection are specifications issued by and photos commissioned by the Keystone Aircraft Corporation (Huff-Daland Airplanes, Inc. until March 1927), which had been acquired by Wright in 1928 along with Loening Aeronautical Engineering Corp., and formed the Keystone Division of Curtiss-Wright until 1932 when Keystone's Bristol, PA factory closed its doors. The collection also contains financial records of the Curtiss-Wright Airports Corporation, which was liquidated in 1936, as well as an extensive negative collection featuring Curtiss-Wright aircraft from the 1930s and 1940s, concentrated especially on the war years. | {
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3,092 | Russian Soviet painter, member of the Leningrad Union of Artists. In 1951 he graduated from the institute in the workshop of R. Frenz with the assignment of the qualification of an artist of painting. In 1951 he was admitted to the membership of the Leningrad Union of Artists, was awarded the Order of the Socialist. labor. Since 1951, he participated in exhibitions, exhibiting his works together with the works of leading masters of fine arts of Leningrad. He painted portraits, historical and genre paintings, landscapes, was awarded the title of academician. His works are in museums and private collections in Russia and abroad. In 1989–1992, the works of A. I. Parkhomenko were successfully presented at exhibitions and auctions of Russian painting in France. | {
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3,093 | [phpBB Debug] PHP Warning: in file [ROOT]/custom-spacedoc.php on line 2: mysql_connect(): Access denied for user 'pblocals_super'@'localhost' (using password: YES)
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Lipitor used with Tricor - danger
A forum to discuss personal experiences of Neuropathy associated with statin drug use.
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7 posts • Page 1 of 1
Lipitor used with Tricor - danger
by gfharrison » Sun Jan 28, 2007 4:04 pm
I am currently taking 20mg of lipitor with 145 mg of tricor. Have read that this combination can be deadly in that one in five hundred lipitor users have muscle / joint problems. When you throw tricor into the mix that ratio is reduced to one in five. Within the past year I have come down with muscle/joint pain, kidney disease, tremors,spinal disk degeneration,prostate inflamation,and esophogus inflamation.
Has anyone experienced any difficulties with combining lipitor with tricor?
gfharrison
Posts: 3
Joined: Sun Jan 28, 2007 1:35 pm
Location: JACKSONVILLE FL
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by Darrell » Sun Jan 28, 2007 5:01 pm
Why are you still taking these products???
Darrell
Posts: 341
Joined: Wed Dec 07, 2005 1:25 pm
Location: USA
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Lipitor / tricor
by gfharrison » Sun Jan 28, 2007 6:01 pm
Still using products until I receive more info to make a decision
gfharrison
Posts: 3
Joined: Sun Jan 28, 2007 1:35 pm
Location: JACKSONVILLE FL
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Copias de relojes repliche rolex (adsbygoogle = window.adsbygoogle || []).push({});
by Darrell » Sun Jan 28, 2007 7:06 pm
Okay, you say you have muscle/joint pain. That's a well-known Lipitor side effect:
[http://www.lipitor.com/content/Lipitor_PPI.pdf]
You also say you have kidney disease. The Tricor website says: "TriCor should not be taken by people with serious liver or kidney disease".
[http://www.tricortablets.com/hcp/patient_faqs.html]
Need more?
Darrell
Posts: 341
Joined: Wed Dec 07, 2005 1:25 pm
Location: USA
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lipitor / tricor danger
by gfharrison » Sun Jan 28, 2007 8:08 pm
Thanks for your response and info provided Darrell. Been with this prime care Doc for ten years and just want to find enough information to either say "what the hell" or sue.
I did quit taking the stuff - and find it interesting that I have spent all of this time with approx 15 different doctors with nothing said about this possible if not probable conflict of drug mix
Forgot to mention that I also developed plural neuropathy.....Appreciate your input....thanks!
George
gfharrison
Posts: 3
Joined: Sun Jan 28, 2007 1:35 pm
Location: JACKSONVILLE FL
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by tex62 » Mon Jan 29, 2007 12:48 pm
George,
My husband was on a similar combination of drugs. He was on Zocor 20mg and Tricor 145mg. He was already experiencing some tiredness and other side effects with Zocor alone, but when the Tricor was added, the serious problems started. After doing our own research and deciding to stop the drugs, we learned that every single health issue my husband experienced was listed as a side effect of either Zocor or Tricor.
My husband had taken 100mg of CoQ10 the entire time that he was on Zocor. He increased this to 200mg after stopping the drugs. He seemed to make some progress, but any physical activity would completely wipe out any improvement. He gave up golf and all forms of exercise for several months. About two months after stopping Zocor and Tricor, we were encouraged to see some improvement. We don’t know what happened, but one morning all the progress was gone and he was back to the same condition as he had been in immediately after stopping the drugs. In desperation, I wrote to Dr. Graveline. He answered quickly and suggested increasing the CoQ10. My husband started taking 300mg 3 times a day (total of 900mg). Within six weeks he had recovered from all the symptoms except for the pain in his hands, arms, and shoulders. He had recovered about 60 percent in those areas also. About that time, Ray Holder posted information about L-Carnitine on this site, so we added that to the supplements my husband was taking. Within one week, all the pain in my husband’s arms, shoulders, and hands was gone. Even the feeling in the tips of his fingers returned. After starting the increased dosage of CoQ10, progress seemed to come in “leaps” with a big improvement and then a leveling off and later another big improvement. I don’t know if the improvement would have occurred in his hands, arms, and shoulders without the L-Carnitine. It took about nine months to make a full recovery from the time the drugs were stopped.
Ironically, our doctor had my husband on these drugs because his triglycerides had always been high. The drugs caused unbelievable pain and health problems. After reading Fran’s recommendation for cinnamon for the treatment of high triglycerides, my husband started taking 500 mg each day. For the first time in his adult life, his triglycerides are well within normal – below 100.
Also ironic, is the common thread among posters regarding their doctors. Most doctors who prescribe these drugs don’t recognize the side effects. Many seem to be of the opinion that there isn’t a drug related problem as long as the CK is normal – NOT TRUE!
If you’re not already doing so, I would suggest taking CoQ10 and L-Carnitine, along with the other supplements that Dr. Graveline recommends. You will probably have to experiment with what works for you regarding dosage and you might have to limit physical activity until your body has a chance to recover.
tex62
Posts: 79
Joined: Fri Dec 09, 2005 3:13 pm
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Re: Lipitor used with Tricor - danger
by vipergg22 » Wed Jan 31, 2007 5:22 am
[quote="gfharrison"]I am currently taking 20mg of lipitor with 145 mg of tricor. Have read that this combination can be deadly in that one in five hundred lipitor users have muscle / joint problems. When you throw tricor into the mix that ratio is reduced to one in five. Within the past year I have come down with muscle/joint pain, kidney disease, tremors,spinal disk degeneration,prostate inflamation,and esophogus inflamation.
Has anyone experienced any difficulties with combining lipitor with tricor?[/quote]
All you have to do is read the inserts that specifically warn against this combo. Here is a specific warning from the Tricor side effects.
Concomitant HMG-CoA Reductase Inhibitors
The combined use of TRICOR and HMG-CoA reductase inhibitors should be avoided unless the benefit of further alterations in lipid levels is likely to outweigh the increased risk of this drug combination.
Concomitant administration of fenofibrate (equivalent to 145 mg TRICOR) and pravastatin (40 mg) once daily for 10 days increased the mean Cmax and AUC values for pravastatin by 36% (range from 69% decrease to 321% increase) and 28% (range from 54% decrease to 128% increase), respectively, and for 3α-hydroxy-iso-pravastatin by 55% (range from 32% decrease to 314% increase) and 39% (range from 24% decrease to 261% increase), respectively. (See also CLINICAL PHARMACOLOGY, Drug-drug interactions).
The combined use of fibric acid derivatives and HMG-CoA reductase inhibitors has been associated, in the absence of a marked pharmacokinetic interaction, in numerous case reports, with rhabdomyolysis, markedly elevated creatine kinase (CK) levels and myoglobinuria, leading in a high proportion of cases to acute renal failure.
The use of fibrates alone, including TRICOR, may occasionally be associated with myositis, myopathy, or rhabdomyolysis. Patients receiving TRICOR and complaining of muscle pain, tenderness, or weakness should have prompt medical evaluation for myopathy, including serum creatine kinase level determination. If myopathy/myositis is suspected or diagnosed, TRICOR therapy should be stopped.
vipergg22
Posts: 106
Joined: Sat Nov 25, 2006 5:24 pm
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3,094 | There are currently four major wildfires burning in Colorado. Dry conditions and uncooperative weather have presented further challenges for those working hard to contain these fires (“Colorado Wildfire Updates: Evacuations, Closures, Fire Growth And More”). In this blog posting, you will find information about the current wildfires as well as beneficial resources to stay safe.
Cameron Peak Fire (Current as of August 17 @ 9:37am)
Size Information: 13,305 Acres
InciWeb has basic information, outlook (such as planned actions and projected incident activity), and current weather concerns specific to this wildfire.
Grizzly Creek Fire (Current as of August 17 @ 8:51am)
Size: 25,007 Acres · For updates regarding evacuations and closures, please visit Garfield County Emergency Operations Center
InciWeb has basic information, outlook (such as planned actions and projected incident activity), and current weather concerns specific to this wildfire.
Pine Gulch Fire (Current as of August 17 @ 8:22am)
Size Information: 85,407 Acres
InciWeb has basic information, outlook (such as planned actions and projected incident activity), and current weather concerns specific to this wildfire.
Williams Fork Fire (Current as of August 17 @ 9:50am)
Size Information: 6,345
InciWeb has basic information, outlook (such as planned actions and projected incident activity), and current weather concerns specific to this wildfire.
Across the state of Colorado, individuals may be noticing more smoke in the air. The Center of Disease Control highlights a few of the health effects associated with wildfire smoke including coughing, trouble breathing normally, stinging eyes, and even chest pain. Groups, such as older adults, children, and people with health concerns may be at greater risk due to the smoke. The CDC notes individuals should limit exposure to smoke and there are additional steps to consider in order to protect one’s health. Notably, individuals should pay attention to local air quality reports, pay attention to visibility guides if available, and use an air filter. For the comprehensive list, follow the link above to the CDC’s page dedicated to wildfire smoke.
Along with staying up-to-date on the current status of wildfires and keeping safe in regard to wildfire smoke, individuals should take steps to adequately prepare in order to keep themselves safe during this rapidly changing time. Ready.gov highlights the need to create an emergency kit, especially in instances of evacuation. A few items to put in an emergency kit include water, food, flashlight, and a first aid kit. The full list can be found on the website mentioned above.
Additionally, individuals should know more than one exit route in case one is closed. The Colorado Department of Transportation website has information regarding current road closures and detours related to the wildfires. Keeping communication current is an essential step via radio, television, and online platforms. Moreover, when evacuating, make sure you communicate with someone when you are leaving and where you plan to go. Finally, do not enter one’s home until officials have said it is safe to do so. Although this is not a compressive list, we hope to have highlighted a few key steps in regard to wildfires in Colorado and keeping yourself and those around you safe! | {
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3,095 | COR(R)BON JHP(TM) is the traditional hollow point that put COR(R)BON on the map. JHP(TM) is proven ammunition that provides reliable penetration and expansion. The internal and external serrations and soft lead cavity provide stopping power and an average penetration of 9 to 15 inches in ballistic gelatin. | {
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3,096 | I have never though about working abroad in fear or languag and culture. however if i have a chance....... | {
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3,097 | In anticipation of moving in the next few months, I know I’ve said that before but it seems inevitable for 2016, I’ve been reapplying Marie Kondo’s method of decluttering my house. It appears that last January when I applied this method to decluttering I didn’t feel the “click”. A year of growth has now found me wanting to discard even more. Her follow-up book, Spark Joy, provides a little more hand holding, which is good because I’m letting go. | {
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3,098 | NOTE: We do not offer refunds or returns for metallic colors. Matching metallic paints is notoriously difficult.
We do not have access to the exact same metal flakes used in the powder coating. Please don't order if you are expecting an exact match.
Description
Customer Reviews
38/15009 Creme 305 manufactured in an Acrylic Enamel, matched to the Tiger Powder Coating, that is fast drying and can be applied direct to metal, plastics, paints and powder coatings. Suitable for both indoor and outdoor applications. Available in 16oz aerosol cans, 2oz Bottle with Brush, Pen, Pint, Quart and Gallon. | {
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