What would you do if $10,000 showed up in your life tomorrow? How would you feel? What would you buy? Where would you go? Many of us have studied the Law of Attraction. Some have been able to manifest great wealth and many of us have attracted a big fat ZERO. Some think it is wonderful while others believe it to be a hoax. Today we're going to talk with Cassie Parks, author of "Manifest $10,000: Learn How to Manifest $10,000 by using the Law of Attraction and Improving your money mindset." She will take us through the process of manifesting which helped her be able to retire at the age of 32. (No, that's not a typo. She retired at age 32) You might want to listen in . . . just in case. Right?
Cassie Parks loves the ocean, dancing for no reason and the power of possibility. Her best-selling books include the topics of money, business, and lifestyle design. She is a mentor for those who want to turn their wildest dreams into their dreams come true. Cassie performed in the improvised comedy "Reel World Voodoo." She is the host of the podcast "Happy Ever After" and the co-host of the "Manifest it Now" show on the Law of Attraction Radio Network. She is the creator of the "Manifest $10K" Course and the "Double Your Business Workshop." Her forthcoming magazine is called "Possible." Cassie loves to travel, being with those she loves and laughing a lot. Her book, "Manifest $10,000" hit the bookstores last month.


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International Business Times UK
Golden Dawn vs PAOK Fans: Uproar over Albanian Player Ergys Kace Sparks Thessaloniki Clashes
By Gianluca Mezzofiore
Updated October 2, 2013 12:58 BST
Dozens of fans of Greek football club PAOK have stormed the headquarters of neo-Nazi Golden Dawn party in Thessaloniki after the far-right group made a provocative comment on the club's Albanian player Ergys Kace.
Dozens of young bikers threw stones, bottles and firecrackers at the offices of the ultra-nationalist party in the northern Greece city. Clashes erupted between Golden Dawn members and fans of the football club, but police intervened arresting the PAOK supporters. No one was injured in the attack.
The assault was in retaliation for Golden Dawn's inflammatory statements against 20-year-old Ergys Kace.
The Albanian international had posted a photo on Facebook supporting a Kosovan militant group.
The picture shows the midfielder wearing a t-shirt of the UCK, the Albanian abbreviation for the ethnic-Albanian paramilitary organisation the Kosovo Liberation Army. The Thessaloniki club had demanded Kace explanation for the picture. "Those who know me know my character and know that I do not (support) the UCK. I respect Greece," Kace wrote. He has since erased his Facebook account after an uproar in the Greek press
He faces a possible fine or even being kicked off the team. The UCK sought the separation of Kosovo from Yugoslavia during the 1990s and members of the group have recently made provocative statements claiming parts of Western Greece belong to Albania, which have been criticised by the Greek government.
Kace with the UCK t-shirt
This article was first published on September 12, 2013
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Why give on #GivingTuesday?
Pathways to Aviation is participating in today's Giving Tuesday fundraising campaign. Whether or not you know about our organization, you may be wondering why you should participate...and select Pathways as the beneficiary. Here are a few reasons.
For starters, what is Giving Tuesday? According to GivingTuesday.org...
#GivingTuesday is a global day of giving fueled by the power of social media and collaboration.
Celebrated on the Tuesday following Thanksgiving (in the U.S.) and the widely recognized shopping events Black Friday and Cyber Monday, #GivingTuesday kicks off the charitable season, when many focus on their holiday and end-of-year giving.
To be honest, Giving Tuesday is not a primary funding campaign on the Pathways to Aviation calendar. However, we'd be remiss to avoid its significance and ability to generate much needed financial resources. Here are reasons why you might consider making a contribution on Giving Tuesday.
Pathways to Aviation (officially known as the Reno Air Racing Foundation) is a 501c3 non-profit organization, which promotes and creates opportunities for young people to become informed, inspired, and engaged within the world of aviation.
Pathways to Aviation hosts events to for aviation enthusiasts of all ages, most notably the annual Speakers' Forum and the Aviation Learning Center (conducted at the Reno Air Races).
Pathways to Aviation offers college scholarships to students seeking careers in aviation.
Pathways to Aviation provides career planning resources, career mentors, and employment connections to high school and college students seeking aviation-relation jobs.
Pathways to Aviation works with non-profit, membership, and community organizations to advance aviation workforce and economic development.
Pathways to Aviation coordinates field trip experiences for elementary, middle, and high schools to tour and learn more about airport operations and aviation careers, participate in hands-on experiential activities, and meet aviation experts and recruiters.
Pathways to Aviation works with commercial and business aviation recruiters to hire quality young talent.
Pathways to Aviation recognizes the importance of aviation history and preserves its legacy through educational programs.
Founded in 2004 by the Reno Air Racing Association, Pathways to Aviation is governed by a board of trustees representing the aviation, business, and general communities. Under its leadership, the organization has directly impacted nearly 7.000 young people in just the past two years. They've done so by minimizing operational expenses and maximizing donor contributions by allocating donated funds directly to programs.
By introducing students to aviation and working closely with those most interested in aviation careers, Pathways to Aviation strives to prevent the expected aviation workforce shortage in Nevada. Based on a 2015 FAA Economic Impact of Civil Aviation study, 14.7% of all jobs in Nevada are aviation-related. It's vital we do all we can to prevent the shortage and, at the same time, create new opportunities within the state of Nevada.
Please consider contributing to Pathways to Aviation. It's much more than a mere donation to keep the engine running...it's an investment in the current and future opportunities presented to young people as they seek meaningful careers. Every dollar makes a difference. Every penny is allocated to creating opportunities. 100% of contributed funds is tax-deductible.
Join Our Crew on Giving Tuesday by clicking here and supporting Pathways to Aviation.
A great way to invest in aviation's next generation.


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Joe's Stone Crab Jennies Potatoes
Joe's Stone Crab knows how to make mashed potatoes special. Chunks of fontina cheese are mixed into these creamy potatoes, and the dish comes to your table with a golden crust of crispy asiago breadcrumbs. The secret blend of panko breadcrumbs, butter and shredded asiago cheese is patted down onto the potatoes, and then the whole dish is broiled until the top is golden brown.
4 medium russet potatoes
1 1/2 cups half-and-half
2 cups (8 ounces) cubed fontina cheese
1/4 cup salted butter, cut into cubes
1/2 cup grated fontina cheese
Asiago Breadcrumb Topping
1 cup panko breadcrumbs
1/3 cup shredded asiago cheese
1/4 cup salted butter, melted
1. Peel the potatoes and chop them into quarters. Put the potatoes into a large saucepan and cover them with water. Add a couple pinches of salt. Bring the water to a boil over medium heat, and boil for 20 to 25 minutes or until the potatoes are tender. Strain potatoes.
2. Push potato chunks through a ricer back into the saucepan. You can also use a potato masher.
3. Add half-and-half, butter and salt to the pan. Cover and set over medium/low heat. Stir occasionally until hot. Stir in fontina cheese and turn off the heat. Set oven to broil.
4. Make breadcrumb topping by combining panko, asiago, paprika, parsley and salt in a medium bowl. Stir in melted butter.
5. Spoon potatoes into a casserole dish. Smooth the top of the potatoes with a spatula, then spread the 1/4 cup cubed butter on top, followed by 1/2 cup grated fontina cheese. Use your hands to cover the top of the potatoes with the asiago breadcrumb topping.
6. Set the dish under your broiler for 1 to 2 to minutes or until the breadcrumbs turn light brown.
Great Recipe. Not too expensive at all. The cheeses do cost more then processed.. but are still VERY affordable. And was WELL worth the extra $1-$2 for the cheeses.. as it was Yumm-o!
Are you sure the half and half amount is correct? This was very runny. I thought it would have a thicker consistency - more like mashed potatoes. The flavor was very good, but I won't make it again.
El Pollo Loco Flame-Broiled Chicken
El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.
Re-create the whole El Pollo Loco experience at home with my copycat recipes for avocado salsa, pinto beans, Spanish rice, and bbq black beans.
BJ's Restaurant and Brewhouse Parmesan Crusted Chicken Breast
Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese."
This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes.
Cheesecake Factory Cajun Jambalaya Pasta
Menu Description: "Our most popular dish! Shrimp and Chicken Sauteed with Onions, Peppers and Tomatoes in a Very Spicy Cajun Sauce. All on top of Fresh Fettuccine."
The Cheesecake Factory's founder, David Overton, says it was his unfamiliarity with the restaurant business that contributed to the company's success. In an interview with Nation's Restaurant News David says, "We did not know anything about running restaurants. We just knew that people valued fresh foods. In some ways our naivete helped us because we didn't know what you are not supposed to do."
I think we all know it helps to serve good food and that's an area in which the Cheesecake Factory excels. The pastas and salads top the list of big sellers, but it's the Cajun Jambalaya Pasta that holds the pole position, according to the menu description of this dish. Jambalaya is a spicy Creole dish that usually combines a variety of ingredients including tomatoes, onions, peppers, and some type of meat with rice. Rather than the traditional rice, the Cheesecake Factory has designed its version to include two types of fettuccine—an attractive mix of standard white noodles and spinach-flavored noodles.
This recipe makes 2 huge portions, like those served in the restaurant. It's probably enough food for a family of four.
Fleming's Prime Steakhouse Chipotle Cheddar Macaroni and Cheese
I've never met a macaroni & cheese I didn't like. But there are a few restaurants that push this common side dish to a higher level. I've had mac & cheese made with three or four cheeses, and some that come drizzled with truffle oil. I've had mac & cheese with green pepper in it, and onion, and parsley, and bacon—it all works for me. But at Fleming's Prime Steakhouse, it's about the chipotle. The smoky jalapeno flavor sets this one apart from others, and makes this one of the top side dishes at the upscale steakhouse chain. For our clone, we'll start with a cheese sauce made with smoked cheddar. There's some minced jalapeno and green onion in there, plus a little ground chipotle pepper. A nice finishing touch comes from the breadcrumb topping that's made with Japanese breadcrumbs, or panko, which is flavored with more ground chipotle. The pasta shape used at Fleming's is called cellentani, which looks like long corkscrews. You could also use cavatappi pasta which are shorter corkscrews, or just go for the traditional elbow macaroni which can found pretty much anywhere.
Find more copycat recipes from Fleming's Steakhouse here.
Soup Nazi's Mexican Chicken Chili
In Zagat's 1995 New York City Restaurant Survey, Le Cirque 2000, one of the city's most upscale restaurants, received a 25 rating out of a possible 30. In the same guide, Al "The Soup Nazi" Yeganeh's Soup Kitchen International scored an impressive 27. That put the Soup Nazi's eatery in 14th place among the city's best restaurants for that year.
It was common to see lines stretching around the corner and down the block as hungry patrons waited for their cup of one of five daily hot soup selections. Most of the selections changed every day, but of the three days that I was there, the Mexican Chicken Chili recipe was always on the menu. The first two days it was sold out before I got to the front of the line. But on the last day I got lucky: "One extra-large Mexican Chicken Chili, please." Hand over money, move to the extreme left.
Here is a hack for what has become one of the Soup Nazi's most popular culinary masterpieces. If you like, you can substitute turkey breast for the chicken to make turkey chili, which was the soup George Costanza ordered on the show.
Update 1/9/17: Replace the 10 cups of water with 8 cups of chicken broth for a shorter simmer time and better flavor. I also like using El Pato tomato sauce (recipe calls for 1/2 cup) for a bit more heat.
Boston Market Garlic Dill New Potatoes
Technically speaking "new potatoes" can be any young potato. Boston Market, however, uses red potatoes for this particular dish, and they're actually not all that young. So, for this recipe you need some common, medium-size red potatoes. After cutting the potatoes into bite-size slices, you steam them on a steamer rack or basket in a large covered saucepan over boiling water. When the potatoes are done, toss them with a delicious mix of melted butter, fresh dill, and garlic, and you've got a quick clone that could stand up to any taste test.
Tony Roma's Baked Potato Soup
Menu Description: "A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."
The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup is duplicated with a little flour, some half-and-half, and most notably, instant mashed potatoes. Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup. Garnish each serving with shredded cheese, crumbled bacon and green onions, and then humbly await your due praise.
Claim Jumper Cheese Potatocakes
Menu Description: "(Our most popular appetizer.) Parmesan, Cheddar & Monterey Jack cheeses, cilantro, onion, fresh dill & mashed potato lightly breaded and fried crispy topped with fresh cut chives. Served with herbed ranch salsa."
This top-seller is a versatile side dish alternative to mashed potatoes, but also stands well on its own as an appetizer. With cilantro, green onion, and three different cheeses in there, the flavor is the bomb. When you add a crispy breading and some herbed ranch salsa drizzled over the top, it's clear why this is the most popular appetizer on the huge Claim Jumper menu. Try dropping a pinch or two of cayenne pepper into the herbed ranch salsa for an extra spicy boost.
($23.88 annually)*
Save $12 vs. monthly
Includes eight (8) 79¢ recipes of your choice each month!
Cheesecake Factory Mini Crabcakes
The secret to great crab cakes starts with great crab. Freshly cooked blue crab is the crab of choice for these crustacean cakes, but you can often find high quality canned backfin blue crab in some stores. One such brand comes in 16-ounce cans from Phillips Seafood and is sold at Costco, Sam's Club, Wal-Mart and Vons stores. Once you've got the crab grabbed you need to pick up some panko. Panko is Japanese-style bread crumbs usually found near the other Asian foods in your market. The Factory uses a little bit of panko to coat each of these small crab cakes for a great, lightly crunchy texture. One order of this appetizer at the restaurant gets you 3 crab cakes; this recipe makes 6 cakes from 1/2-pound of crab. If you have a 1-pound can of crabmeat, you can save the leftover 1/2-pound for another recipe or double-up on this one. Any surplus crab cakes will keep for 24 hours in the fridge before you need to get them in a pan. Oh, and one other thing to remember when making crab cakes: be gentle. Don't stir the crab too much into the other ingredients. Rather, fold the mixture gingerly with a spatula to combine. You want any big chunks of tasty crab to stay as big chunks of tasty crab in the finished product.
I've duplicated many popular dishes from Cheesecake Factory. See if I cloned your favorites here.
Olive Garden Steak Gorgonzola Alfredo
Menu Description: "Grilled beef medallions drizzled with balsamic glaze, served over fettuccine tossed with spinach and gorgonzola-alfredo sauce."
This menu item builds on Olive Garden's great alfredo sauce recipe with the addition of gorgonzola cheese. The tangy cheese sauce works well with the sweet-and-sour balsamic reduction drizzled over the beef medallions. Find three 6-ounce sirloin steaks or whatever cut you prefer and slice each of them into four 1 1/2-ounce fillets. Get pounding with a kitchen mallet and make those steaks about 1/2-inch thick and they will grill up to same size as the medallions on the original dish. Between the pounding and the meat tenderizer in the beef seasoning, you will turn even the cheapest cut of beef into a tender morsel. Build your dish as described below and you will have re-created the taste and presentation of the original rich, tasty, fulfilling dish.
El Pollo Loco Creamy Cilantro Dressing
Sliced chicken breast, romaine lettuce, pico de gallo, tortilla strips, and cotija cheese make up El Pollo Loco's Caesar Salad, but it is the fantastic creamy cilantro dressing that gets the raves. Simply combine these basic ingredients in a bowl and you'll soon have more than 1 cup of the delicious dressing cloned and ready to pour over any of your home salad creations.
P.F. Chang's Chang's Spicy Chicken
Menu Description: "Lightly-dusted, stir-fried in a sweet Szechwan sauce."
The delicious sweet-and-spicy secret sauce is what makes this dish one of P. F. Chang's top picks. Once the sauce is finished all you have to do is saute your chicken and combine. You'll want to cook up some white or brown rice, like at the restaurant. If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.
Check out my other P.F. Chang's clone recipes here.
Red Lobster Maple-Glazed Salmon and Shrimp
Menu Description: "A Pacific Northwest-inspired combination of fresh salmon and skewered jumbo shrimp, fire-grilled and topped with a maple and cherry glaze. Served over wild rice pilaf with fresh asparagus."
Whenever a recipe calls for maple syrup, make sure you use the real deal and not the maple-flavored corn syrups that come in plastic squirt bottles, like Aunt Jemima and Log Cabin. Sure, authentic maple syrup is more expensive than the imitation stuff, and it must be refrigerated after opening, but true maple taste is worth the extra ka-ching. Real maple flavor dominates this sweet glaze, but you'll also notice a nice citrusy note and perfect soy saltiness—it all works really well with salmon and shrimp, and even chicken if you feel like it. Since Red Lobster's executive chef Michael LaDuke added this dish to the menu in July 2007, it's been a big winner for the seafood chain. Now you can add this winning taste to your own repertoire. The clone here is a super simple one, with only 6 ingredients for the glaze, including dried cherries which you should find near the raisins and dried cranberries in your market. You can make the sauce several days ahead of time if you like, and store it, covered, in the fridge until you bring home the perfect salmon fillets.
Chili's Crispy Honey-Chipotle Chicken Crispers
Menu Description: "Tossed in our honey-chipotle sauce."
After cloning the plain version of these breaded chicken fingers in Top Secret Restaurant Recipes 2, I received requests to knockoff this more flavorful sweet-and-spicy version. If you like big flavor and some heat, this is the clone for you. The breading technique is the big secret: first use a wet batter and then toss the tenders in a dry breading. When the chicken tenders are fried to a golden brown they are gently tossed in the honey-chipotle sauce and served either as an appetizer, or with corn on the cob and French fries as an entree.
Popeyes Famous Fried Chicken
Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.
Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.
Get my secret recipes for all your favorite Popeye's dishes here.
K.C. Masterpiece Original Barbecue Sauce
Even though it's now owned and produced by the Clorox Company, Original K.C. Masterpiece barbecue sauce is the same as when it was first created in good ole Kansas City, USA. This is the sauce that steals awards from all the other popular sauces on the market. Now it's sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches, and as a dipping sauce or marinade.
Complete your cookout with this KFC Cole Slaw recipe.
Spago Butternut Squash Soup
There are several delicious variations of Wolfgang Puck's butternut squash soup recipe floating around, but as far as I can tell no version comes close to duplicating the amazing stuff served at his flagship restaurant. At the Las Vegas Spago in Caesar's Palace I recently slurped up the slightly sweetened, pale amber masterpiece with the perfect combination of spices, and then finagled two bowls to go. Since the soup is completely smooth, running it through a strainer revealed no solid evidence of ingredients; only black specks of various spices were visible. This one was not going to be easy. After many attempts I finally recreated the subtle background flavors with chopped leek slowly sweated in butter, and one gala apple. I discovered that the apple contributes a perfect sweetness. The rest was easy: poach the leek, squash, and apple in broth until soft; blend everything until smooth; then reheat with the cream and just a little brown sugar. This Wolfgang Puck butternut squash soup recipe is my new favorite.
Find more famous soup recipes here.
Chili's Southwestern Vegetable Soup
If you like soup that's packed with veggies, that's low in fat, and has some Southwestern punch to it, this is the soup for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and warm up your insides.
Buca di Beppo Chicken Limone
Menu Description: "Chicken breasts lightly sauteed and topped with lemon butter sauce and capers."
Buca di Beppo's most popular chicken dish was deliciously simple to reverse-engineer: I asked the server to check on what kind of dairy is used in the sauce and whether or not white wine is cooked into it. After getting the information I needed, I ordered the dish to go with the sauce on the side and got to work back in the lab. Several versions hit the sink as I successfully experimented with various amounts of wine, butter, and cream. it was only after I decided to chill the sauce that I got the information that I needed. The sauce formed a firm solid in the fridge, which indicated that I needed a lot more butter than first estimated. I made the proper adjustments and the sauce that sat in my pan was a perfect match that could surely stand up to a blindfolded taste test. The rest of the secret technique required pounding the chicken breasts until thin. This tenderized the chicken and made each piece the same size as the original. A quick saute later, I was arranging the chicken on a serving platter, adding capers, spooning on plenty of sauce, and I had before me a beautiful culinary carbon copy indistinguishable from the popular menu pick.
T.G.I. Friday's Pecan Crusted Chicken Salad
Menu Description: "Pecan-crusted chicken, served sliced and chilled on salad greens tossed with Balsamic Vinaigrette dressing, topped with mandarin oranges, sweet-glazed pecans, celery, dried cranberries and bleu cheese."
With dried cranberries, mandarin orange wedges, bleu cheese, pecan-crusted chicken breast, and a delicious sweet and sour balsamic vinaigrette, it's no wonder this salad is the top pick at one of America's first casual dining chains. And don't be intimidated by all the ingredients. The dressing is a cakewalk since you pour everything except the garlic into a blender. The pecan-crusted chicken is a simple breading process, and the chicken cooks up in a snap. You'll be spending most of your time at the chopping block as you hack pecans into little pieces and get the lettuce, garlic and celery ready. I've designed this recipe to serve four, but if there are only two of you, you can easily cut it in half.
P.F. Chang's Mongolian Beef
Menu Description: "Quickly-cooked steak with scallions and garlic."
Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.
I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.
Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
Menu Description: "Our creamy cheesecake with chunks of white chocolate and swirls of imported seedless raspberries throughout. Baked in a chocolate crust and finished with white chocolate shavings and whipped cream."
Heres how to recreate a home version of the cheesecake that many claim is the best they've ever had. Raspberry preserves are the secret ingredient that is swirled into the cream cheese that's poured into a crumbled chocolate cookie crust. Yum. No wonder this cheesecake is the number one pick from the chain's massive list of cheesecake choices.
Hard Rock Cafe Bar-B-Que Beans
If you like baked beans you'll want to try this clone recipe from the world's first theme restaurant chain. Combine ingredients in a covered casserole dish, and bake for an hour and a half. This makes the dish handy if transporting to another location for a party or potluck, since you can fill the dish, cover it, then pop it into the oven once you arrive. For the pulled pork you can either use the recipe here Hard Rock Cafe Pig Sandwich clone, or you can add some pre-made pulled pork found in most stores. Or just leave that ingredient out. Either way the beans you make here will be a tasty side dish or solo snack.
Roadhouse Grill Baby Back Ribs
Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."
When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.
Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.
Joe's Crab Shack Blue Crab Dip
The number one appetizer on Joe's menu is called Blue Crab Dip but you don't need blue crab to clone it. You don't even need to use fresh crab. I used some delicious lump crabmeat from Phillip's Seafood that comes in 16-ounce cans (you may find it at Costco, Sam's Club, Walmart, and Vons) and the dip turned out great. You could also use the crabmeat that comes in 6-ounce cans found at practically every supermarket—you'll need two of them. Just be sure to get the kind that includes leg meat, and don't forget to drain off the liquid before you toss it in.
Cheesecake Factory Chicken Madeira
Menu Description: "Our most popular chicken dish! Sauteed chicken breast topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom madeira sauce. Served with mashed potatoes."
What makes this Cheesecake Factory's "most popular chicken dish" is the sweet madeira wine reduction sauce spooned over the top. Man, I could slurp that stuff straight from a glass. It's that good. And—get this—it's easy. Even though the real stuff appears to include veal stock, we can concoct a great knockoff using canned beef stock. Get sliced mozzarella cheese from your deli section and be sure to pound the chicken breasts very thin using plastic wrap to cover each one before you get medieval on it. Also, in typical Cheesecake Factory style, their entree is huge, including two chicken fillets and a giant pile of mashed potatoes on the side. This Cheesecake Factory Chicken Madeira recipe makes a total of four chicken fillets, which divides into two servings if you're at the restaurant. At home though, this is probably the perfect amount for a tribe of four.
Hard Rock Cafe Cole Slaw
Smashing a guitar and hanging it on the wall will not give you the true Hard Rock Cafe experience unless you then eat a sandwich with this cole slaw served on the side. You have to be patient though since it's not something you can enjoy right away. Good cole slaw needs a little time to chill in the cool box—24 hours at least. The cabbage needs a chance to get it together with the other ingredients before rocking out at the gig inside your mouth.
Now, how about a killer pulled pork sandwich or bar-b-que beans? I've got more Hard Rock Cafe hacks for you here.
Popeyes Cajun Gravy
Ah, chicken gizzard. It took me more than eighteen years to find a recipe that requires chicken gizzard -- not that I was looking for one. But I've seen the ingredients list on the box that comes from the supplier for the Cajun gravy from Popeyes, and if we're gonna do this one right I think there's got to be some gizzard in there. The gizzard is a small organ found in the lower stomach of a chicken, and your butcher should be able to get one for you. After you saute and chop the gizzard, it is simmered with the other ingredients until you have a thick, authentic Southern gravy that goes great over the Popeyes Buttermilk Biscuits clone, or onto whatever begs to be swimming in pure flavor. Get ready for some of the best gravy that's ever come off your stovetop.
Complete your meal with my recipe for Popeyes Famous Fried Chicken.
Source: "Top Secret Recipes Unlocked" by Todd Wilbur.
Claim Jumper Meatloaf
Menu Description: "Our own special recipe made with fresh ground chuck, pork, mild onions, green peppers and more. Served with mashed potatoes, brown gravy and garlic toast."
Here's a great meatloaf recipe to add to your dinnertime repertoire. This luscious loaf combines ground chuck with ground pork along with bread crumbs, green onion, garlic, carrot and green pepper for one of the best classic American meatloaves. Use a perforated nesting meatloaf pan if you've got one so that the fat drains out into the pan below. If you don't have one of those a regular loaf pan will still work fine. But use a large one. This recipe makes a pretty big loaf.
Soup Nazi's Indian Mulligatawny Soup
Elaine: "Do you need anything?"
Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot."
Elaine: "Mulligatawny?"
Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."
Elaine: "Oh. Who, the Soup Nazi?"
Kramer: "He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."
Kramer was right. Al Yeganeh—otherwise known as The Soup Nazi from the Seinfeld episode that aired in 1995—is a master at the soup kettle. His popular soup creations have inspired many inferior copycats in the Big Apple, including The Soup Nutsy, which was only ten blocks away from Al's original location on 55th Street. Yeganeh's mastery shows when he combines unusual ingredients to create unique and delicious flavors in his much-raved-about soups. In this one, you might be surprised to discover pistachios and cashews among the many vegetables. It's a combination that works.
I took a trip to New York and tasted about a dozen of the Soup Nazi's original creations. This one, the Indian Mulligatawny, was high on my list of favorites. After each daily trip to Soup Nazi headquarters (Soup Kitchen International), I immediately headed back to the hotel and poured samples of the soups into labeled, sealed containers, which were then chilled for the trip back home. Back in the lab, portions of the soup were rinsed through a sieve so that ingredients could be identified. I recreated four of Al's best-selling soups after that trip, including this one, which will need to simmer for 3 to 4 hours, or until the soup reduces. The soup will darken as the flavors intensify, the potatoes will begin to fall apart to thicken the soup, and the nuts will soften. If you follow these directions, you should end up with a clone that would fool even Cosmo Kramer himself.
Update 2/6/18: The recipe can be improved by doubling the curry (to 2 teaspoons) and reducing the water by half (to 8 cups). Cook the soup for half the recommended time or until it's your desired thickness.
Check out my other Soup Nazi copycat recipes here.
Outback Steakhouse Firecracker Salmon
If you like sweet with a little bit of heat, and if you like salmon, then this hack from Outback is the copycat recipe for you. Grilled salmon is brushed with the restaurant's top secret Firecracker Sauce and then it's topped with simple-to-make mango salsa. Those fabulous formulas are all here, and I'll also show you how to cook the salmon the same way the restaurant does for a perfectly awesome kitchen clone.
Olive Garden Chicken & Gnocchi Soup
Menu Description: "A creamy soup made with roasted chicken, traditional Italian dumplings and spinach."
It's hard to find pre-made gnocchi that is as good as the stuff Olive Garden uses in their hit soup. The gnocchi are shaped into small disks and seasoned with a bit of nutmeg. So we'll make the gnocchi for our clone from scratch. In this secret recipe for gnocchi made the Olive Garden way I found it easiest to use instant mashed potatoes. This saved time and the gnocchi always tasted great. After you make the gnocchi by forming the dough into small disks, you can start on the soup. For the chicken, just grab a roasted chicken in your supermarket. Take off the skin, then remove the meat and chop it up before adding it to the soup. When the soup is done you will have 8 1-cup servings of a soup that tastes exactly like the new Olive Garden favorite.
Check out my other recipes from this popular chain here.
Stouffer's Macaroni & Cheese
What is it about Stouffer's Macaroni & Cheese that makes it the number one choice for true mac & cheese maniacs? It's probably the simple recipe that includes wholesome ingredients like skim milk and real Cheddar cheese, without any preservatives or unpronounceable chemicals. The basic Stouffer's Mac and Cheese ingredients are great for kitchen cloners who want an easy fix that doesn't require much shopping. I found the recipe to work best as an exact duplicate of the actual product: a frozen dish that you heat up later in the oven. This way you'll get slightly browned macaroni & cheese that looks like it posed for the nicely lit photo on the Stouffer's box. Since you'll only need about 3/4 cup of uncooked elbow macaroni for each recipe, you can make several 4-person servings with just one 16-ounce box of macaroni, and then keep them all in the freezer until the days when your troops have their mac & cheese attacks. Be sure to use freshly shredded Cheddar cheese here, since it melts much better than pre-shredded cheese (and it's cheaper). Use a whisk to stir the sauce often as it thickens, so that you get a smooth—not lumpy or grainy—finished product.
Chipotle Mexican Grill Barbacoa Burrito
The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling. The good news is that we can recreate the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours. Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken.
Joe's Stone Crab Jumbo Lump Crab Cakes
Joseph Weiss was living in New York with his wife and son when his doctor told him he would need a change of climate to help his asthma. He journeyed to Miami, Florida in 1913 and discovered he was able to breathe again. He quickly moved his family down South and opened his first restaurant, a little lunch counter. Joe's restaurant business exploded in 1921 when he discovered how to cook and serve the stone crabs caught off the coast. Joe boiled the meaty claws and served them chilled with a secret mustard dipping sauce. Today only one pincer is removed from each stone crab, then the crab is tossed back into the ocean where it will regenerate the missing claw in about 2 years. The stone crabs, in addition to several other signature items, made Joe's a Miami hotspot, and these days Joe's restaurants can be found in Chicago and Las Vegas. Here is my take on Joe's amazing giant crab cakes, which are made from lump crab meat, and served as an appetizer or entree at the restaurant. Of course, you can't clone a Joe's crab dish without cloning the secret mustard sauce, so that recipe is here too.
Here are some more clone recipes of other popular dishes from Joe's Stone Crab.
Olive Garden Smoked Mozzarella Fonduta
Menu Description: "Oven-baked smoked mozzarella, provolone, Parmesan and Romano cheese. Served with Tuscan bread."
Olive Garden's take on the Italian melted cheese dip includes smoked mozzarella combined with grated Parmesan, Romano, and provolone cheese, and lots of thyme. When making your clone, be sure to slice the waxy rind off the smoked mozzarella before you grate it. That part does not taste good. After slowly melting the mozzarella, Parmesan, and Romano in a small saucepan with half-and-half, pour the creamy mixture into a shallow dish, top it with a slice of provolone, and pop it under the broiler until light brown. Serve your hot fonduta with baguette slices, bagel chips, or crackers.
Find more mouthwatering copycat recipes from Olive Garden here.
Romano's Macaroni Grill Chicken Scaloppine
Menu Description: "Chicken breast, mushrooms, artichokes, capers & smoked prosciutto in lemon butter with pasta."
Mushrooms, artichoke hearts, and prosciutto in a creamy lemon butter sauce surround sauteed chicken breasts and angel hair pasta for this unique and satisfying take on a traditional dish. This clone ranks in the top three most requested recipes on my hit list from the 227-unit Romano's Macaroni Grill. The successful Italian chain is part of the Brinker group of restaurants that controls several other high-profile casual eateries including Border Mexican Grill, Maggiano's, and Chili's.
Make my copycat Lemon Passion Cake for dessert to get the full Macaroni Grill experience.
Cheesecake Factory Bang-Bang Chicken and Shrimp
Menu Description: "A spicy Thai dish with the flavors of curry, peanut, chili, and coconut. Sauteed with vegetables and served over rice."
This dish ranks very high among the most frequent entree clone requests from this growing chain's huge menu, and anyone who is a fan of Thai dishes falls in love with it. I dig recipes that include scratch sauces that can be used with other dishes. The curry and peanut sauces here are good like that. They can, for example, be used to sauce up grilled skewers of chicken or other meats, or as a flavorful drizzle onto lettuce wraps. But even though I've included the peanut sauce recipe from scratch here, you can take the quick route and save a little prep time by picking up a pre-made sauce found near the other Asian foods in the market. Since the sauce is used sparingly in a drizzle over the top of this dish it won't make a big difference which way you go. This recipe produces two Cheesecake Factory-size servings—which is another way of saying "huge." If your diners aren't prepared to process the gargantuan gastronomy and you're all out of doggie bags, you can easily split this recipe into four more sensible portions.
Olive Garden Zuppa Toscana Soup
For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth.
You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here!
Tony Roma's Carolina Honeys BBQ Salmon
Take one of Tony Roma's famous sauces, brush it over some grilled salmon and you've got a bravo moment. But it's not just about saucing up the fish. The salmon is first rubbed with a secret seasoning blend before it's grilled. Tony Roma's honey BBQ sauce doesn't join the party until the end of the recipe. For an encore, serve this dish along with the clone recipe for Maple Sweet Potatoes on the side just like in the restaurant, and absorb the applause.
Del Taco Crispy Fish Taco
The number two Mexican fast food chain nicely duplicates the delicious fish tacos you'd find in coastal towns south of the border: two corn tortillas wrapped around a fried halibut fillet that's topped with cabbage, fresh salsa, and a creamy "secret sauce." It's practically impossible to eat just one—they're that good. And, thanks to the availability of breaded frozen fish sticks in just about every market, a home clone is stupidly simple. If you can't find crispy halibut sticks in your local store, the more common breaded pollock will work just fine here. You can also use frozen fish portions that are grilled if you're not into the breaded (fried) stuff. The real recipe at Del Taco comes with two thin corn tortillas, but sometimes the only available corn tortillas in consumer markets are the thicker ones. If that's the case, you'll need just one per taco.
How about a cold margarita to wash down those tacos? Find your favorite famous drink recipes here.
Islands Tortilla Soup
The entire process for making this soup which Islands serves in "bottomless bowls" takes as long as 3 hours, but don't let that discourage you. Most of that time is spent waiting for the chicken to roast (up to 90 minutes -- although you can save time by using a precooked chicken, see Tidbits) and letting the soup simmer (1 hour). The actual work involved is minimal -- most of your time is spent chopping the vegetable ingredients. This recipe produces soup with an awesome flavor and texture since you'll be making fresh chicken stock from the carcass of the roasted chicken. As for the fried tortilla strip garnish that tops the soup, you can go the hard way or the easy way on that step. The hard way makes the very best Islands tortilla soup recipe and it's really not that hard: Simply slice corn tortillas into strips, fry the strips real quick, then toss the fried strips with a custom seasoning blend. The easy way is to grab a bag of the new habanero-flavored Doritos, which happen to be similar in spiciness to the strips used at the restaurant. Simply crumble a few of these chips over the top of your bowl of soup, and dive in.
Cinnabon Cinnamon Rolls
In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.
Panera Bread Spinach Artichoke Baked Egg Souffle
Panera Bread's Baked Spinach and Artichoke Egg Souffle reminds me of a breakfast Hot Pocket, if a Hot Pocket tasted really good. With eggs, cheese, spinach, and artichoke hearts baked into a buttery crust, this super-cool presentation will earn you big bonus points from your crew in the a.m. And the best part about this copycat Panera spinach souffle recipe is you won't stress out over making the dough from scratch since you use premade Pillsbury Crescent Dough that comes in a tube. Just be sure when you unroll the dough that you don't separate it into triangles. Instead, pinch the dough together along the diagonal perforations to make four squares. After the dough is rolled out, line four buttered ramekins with each square, fill each ramekin with the secret egg mixture, and bake.
Find more of your favorite recipes from Panera Bread here.


Consider Canadians who already benefit from some forms of Basic Income — families with children under eighteen, and people aged 65 and above. The poorest families with children benefit from the Canada Child Benefit, but many professional families receive at least partial benefits. The Guaranteed Income Supplement helps the poorest seniors, but Old Age Security provides at least some support to most of those with higher incomes.
The recently cancelled Ontario Basic Income experiment, which intended to provide adult benefits according to the same model, enrolled more working people than people receiving income assistance.
The need for income security among middle-class Canadians is accelerating as the labour market changes. Silicon Valley hyperbole imagines robots replacing human labour, and that has happened for many factory jobs, but a much more immediate outcome is that automation will change the way work is done.
The leading edge of professional job change can be seen among journalists, translators and professors, who used to enjoy well-paying, secure careers. The same work is now much more likely to be packaged as "projects" – stories, documents or classes – that can be hired out to independent contractors at a much lower cost. Some of these contractors find themselves competing with others from around the world.
Similarly, pharmacists are being replaced by lower-paid pharmacy technicians or even pill-counting robots. These changes lead to a form of genteel and hidden job insecurity that existing social programs cannot address. These are people who vote and who know how to make their voices heard.
At the same time, government finances make Basic Income an increasingly attractive option. A recent report by the Parliamentary Budget Office emphasizes the unsustainability of provincial budgets compared to the fiscal strength of the federal government. This means that, over the long-run, either the federal government must transfer ever larger amounts of tax revenue to the provinces or the provinces must transfer some responsibilities to the federal government.
The Parliamentary Budget Office estimated the net costs of a Canada-wide Basic Income modelled on the Ontario proposal at $44 billion annually. This did not take into account the money that might be saved by other social programs such as healthcare if poverty is adequately addressed, or the reduced need for provincial income assistance and disability support programs.
If the $20 billion that the provinces collectively spend on income assistance and disability support could be used to fund the Basic Income, the remaining cost would be $24 billion — almost exactly what the Canada Child Benefit costs each year.
As the federally funded Basic Income covers a growing proportion of the basic needs of recipients, the provinces could turn their attention (and their constrained budgets) to the sorts of things provinces should be able to do better than the federal government — addressing local needs through the delivery of job training and housing supports, for example.
Even a modest Canada-wide Basic Income will require additional tax revenue, but the federal government has the fiscal capacity to raise taxes in many ways. They need not increase the marginal income or corporation tax rate, and tax revenue will grow as the economy grows allowing the Basic Income to grow proportionately.
Evelyn L Forget is the author of Basic Income For Canadians: the key to a Healthier, Happier, More Secure Society for All. She is a health economist at the University of Manitoba and a Contributor with EvidenceNetwork.ca based at the University of Winnipeg.


View From The Edge is an Indie Reader Discovery Award Winner!
View From The Edge is The Written Art Awards winner for General Fiction!
Award-winning author Michael Kasenow captures the nightmare of horror and the results of parental abuse in his mystery thriller "View From The Edge." Kasenow uses fiction as a medium to alert his reader to the lasting impact of childhood abuse and the resultant low self-esteem.
His writing takes on another mark of authenticity through the lessons he learned while traveling around the country where he met a variety of colorful personalities, "mystical vagabonds, and drifters." Kasenow's writing reflects the style of Steinbeck, O'Neill, Fitzgerald, Maugham, and many others.
The graphic reality of "View From the Edge" by Michael Kasenow will resonate with anyone who has experienced the emptiness of the death of emotions resulting from parental abuse, or spousal betrayal and will provide insight into the depth of horror experienced by the victims of such abuse and mental illness as a result of their personal pain and hopelessness.
The book progresses at a relentless pace, culminating in Feenics' confirmed suspicions about big, impending plans surrounding his position at the university, and a painful, almost deadly revelation of his wife's true nature. Yet, when the mist clears, the character experiences a healing of sorts that ushers in the peace that eluded him most of his life.
Kasenow's vivid description allows readers to lose themselves in scenery and the multitude of characters woven into the tale. View from the Edge is solid literary entertainment from the first page. A subtle plot line provides plenty of dips and twists to keep the reader engrossed until the end. All in all, Kasenow serves up a perfect read to curl up with on rainy day.
Disappointment is nowhere to be found in Michael Kasenow's masterpiece of a novel, View From the Edge!
Michael Kasenow is the ultimate spin-doctor of a brilliant plot and storyline in View from the Edge. His phenomenal range of credible characters have unique individuality as well as the perfect blend of misfits when united for one of their college campus faculty meetings. Kasenow demonstrates from beginning to end that he knows how to find the power in each and every word and there is no mistaking he has placed them exactly where he meant to place them. It is no wonder he has received accolades such as 'award winning,' and 'critically acclaimed.' In my humble opinion, he has earned admirable recognition once again in this latest novel; a must read and a perfect example of how a best selling contender should play out. I am a voracious reader and when I burn through three hundred pages in less than 24 hours, that's more than a 'good read' in my opinion. Well done Mr. Kasenow.
When I started reading this novel I did not want it to end, I absolutely loved this book. Reading the authors background it is evident that he has drawn on all his life experiences to produce an excellent novel.
The authors style of writing and language is really easy to follow and understand. The book has an excellent twist towards the end on two fronts, which adds even further enjoyment to an already excellent read. I think the main reason that I enjoyed and relished this novel was that I could see a lot of myself in the main character. This is a novel that I would strongly recommend to anyone and I hope that the author will produce more work along similar lines.
View from the Edge is a well-written novel of a fascinating, intelligent man who has survived much and the complex world in which he finds himself again looking at survival. The poetry Joshua has written is inserted in the text and it in itself is first-rate. Joshua's dialogue with Holly Hayes, his part-time lecturer, with Liz, his departmental secretary, and with creative, quirky student Dyce and with other professors such as the ambitious Annachie and college officials is totally believable and adds to the story. Joshua's relationship with his beloved son, Blake, and with his off again/maybe on again marriage works well within the storyline. The plot moves credibly to the story's somewhat surprising conclusion. View from the Edge is a remarkable book that readers everywhere should read and absorb.
View from the Edge by Michael Kasenow is the sort of novel that smacks you in the face. It is an immensely powerful book.
The book is populated by rounded, complicated, flawed characters. The hero/anti-hero Josh patiently sorts out petty and major problems at the university and is an attractive, likeable man. He copes but suffers. Such contradictions run throughout the book. The tone is angry and violent at times, but tender and humorous at others, even romantic. There is despair but optimism, as well as deception and betrayal but also love and loyalty. Kasenow shows great versatility in his writing and conjures up action and emotions that keep the reader hooked. It is moving and shocking at the same time. In short, View from the Edge is a book you must read.
Michael Kasenow's poetic writing style helps to draw the reader into this absorbing story of angst on a college campus.
Mr. Kasenow is a novelist, poet and scientist who teaches geology at Eastern Michigan University. His revelations about academic life are engrossing and realistic. The story of one man's tortured existence unravels in bits and pieces until the parts come together into a cohesive picture. Solid writing makes this worth a read.
The bulk of the book is set on the college campus and involves an interesting cast of players. One of my favorite parts of the book is in the beginning when Joshua is in his office and is bombarded with a deluge of complaints from faculty and students. I can vividly picture one person after another walking into the office and airing their grievances. From Charlotte-the-Liar to Johnny Dyce. Kasenow writes in a manner that makes the characters unique and memorable.
"View from the Edge" is a unique novel and the plot flows well from the beginning of the book until the suspenseful conclusion. I enjoyed Kasenow's writing style. The author's prior writing experience and his familiarity with the world of academia makes for an intriguing read.


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Q: Hat matrix multiplied by matrix of constants. In the regression setting, the hat matrix $\bf{H}_{n \times n}=\bf{X} (\bf{X}^T\bf{X})^{-1}\bf{X}^T$ is an idempotent matrix.
Why $\boxed{\bf{H} \bf{P}= \bf{P}}$ is true? where $\bf{P}$ is an $n \times n$ matrix of $p \in\mathbb{R} \quad \forall \,\, ij$.
To be clear, an example of  $\bf{P}$ is the following matrix:
$\begin{pmatrix} 1&1&\ldots&1 \\ 1&1&\ldots&1 \\ \vdots&\vdots&\ddots&\vdots \\
1&1&\ldots&1
\end{pmatrix}_{n \times n}$
The motivation for this question is that I'm trying to prove the independence between SSE  and SSR by showing
$\frac{1}{\sigma^2}SSE \equiv \frac{1}{\sigma}\bf{y}^{T}(\bf{I-H})\bf{y}\frac{1}{\sigma}$ and $\frac{1}{\sigma^2}SSR \equiv \frac{1}{\sigma}\bf{y}^{T}(\bf{I-\frac{1}{n}J})\bf{y}\frac{1}{\sigma}$ are independent since
$(\bf{I-H})\bf{I} (\bf{H-\frac{1}{n}J}) = \bf{0}$ which implies that
$\bf{H}\frac{1}{n}\bf{J} - \frac{1}{n}\bf{J}=\bf{0}$
I just replace $\bf{J}$ by $\bf{P}$ in my question.
I know that $\bf{J}$ is in the column space of $\bf{H}$, but still don't see how that answers to my question.
Could anyone please elaborate on the following explanation for proving that the elements of any column (or row) of $\bf{H}$ sum up to 1?

The matrix $\bf{H}$ is the projection matrix onto the column space of $\bf{X}$. But the first column of $\bf{X}$ is all ones; denote it by $\bf{u}$. This implies that $\bf{Hu}$ = $\bf{u}$, because a projection matrix is idempotent. The i-th coordinate of $\bf{Hu}$ is the sums of elements of the i-th row of $\bf{H}$, so we claim is true for rows. By the symmetry of $\bf{H}$, it must also be true for columns. We are done

redpajama_set_name: RedPajamaStackExchange


text:
BEETHOVEN & MISFORTUNE COOKIES
- By Joni Ravenna -
(In 2020 - 2021, BMC was produced on stage, as a podcast, and virtually).
The tue story of Kabin Thomas - An African American Music Appreciation Professor at The University of Arkansas - who was fired after a white student complained about the use of profanity and a graphic image depicting a lynching in one of his lessons. This is the story of how he lost himself and then found his way back.
TOURING PRODUCTION
ABOUT THE PLAY
ABOUT THE PLAYWRIGHT
"BEETHOVEN AND MISFORTUNE COOKIES"
- A Solo Show with Special Guest-
Written by Joni Ravenna
Directed by Allison Bergman
Beethoven and Misfortune Cookies is a solo theatrical presentation about a black music professor teaching in the south who truly mattered to his students, until the university decided that he didn't. It is inspired by the true events surrounding charismatic Kabin Thomas' dismissal from the University of Arkansas after a white student complained about his unorthodox teaching style.
How does he reinvent himself after being fired? And why should he have to? Teaching music was as important to him as breathing! In his search for answers, Thomas shares his life- long passion for music – classical, jazz and even Motown, as he journeys into his past with the help of a counselor assigned to him by the Reality Weight-Loss show he's landed on the Discovery Channel. Kabin confronts some personal demons, in order to finally find his way forward. The play deals with issues of race, free speech, mental health and the healing power of music. Strong language.
Download One Sheet
Download Technical Rider
Rayshawn Chism
Actor - Professor Thomas
Rayshawn has been entertaining people since he was a child. A native of Los Angeles, CA; Rayshawn debuted on stage in 2005, and since then Rayshawn has been in over 20 theatre productions including, A Raisin in the Sun, Fences and most recently 7 Guitars. Rayshawn has also been featured in web series and film garnering him 2 awards for best supporting actor.
You can find and follow Rayshawn on Facebook and Instagram for all upcoming projects.
Allison Bergman
Director, Script Consultant
Allison Bergman is a director, script consultant and performance coach based in California. Favorite stage directing credits include THE ELEPHANT MAN, SEMINAR, ARCADIA, ARABIAN NIGHTS, URINETOWN, DANCING AT LUGHNASA, DIRTY ROTTEN SCOUNDRELS, DADDY'S DYIN' WHO'S GOT THE WILL, THERE GOES THE BRIDE, THE HEIDI CHRONICLES, DRIVING MISS DAISY, THE ROAR OF THE GREASEPAINT, BARNUM, THE LAST NIGHT OF BALLYHOO and SWEENEY TODD.
She has also directed many premiere productions and development workshops in NYC and LA. She is thrilled to return to Los Angeles where she recently directed BEETHOVEN AND MISFORTUNE COOKIES, completed her first feature length film, and is in post-production on a short film.
She is developing new stage projects with Moving Arts, Unbound Productions and Musical Café. Ms. Bergman is a graduate of Carnegie Mellon University, Boston University, L.A. City College Theatre Academy, and Directors Lab West. She has been honored with a Drama-Logue Award, and named Women In Theatre's Outstanding Woman In Theatre.
Her book ACTING THE SONG is used in musical theatre training programs as a textbook and a teacher's guide. Please visit allisonbergman.com to learn more.
Kabin@beethovenandmisfortunecookies.com
Allison@beethovenandmisfortunecookies.com
Joni@beethovenandmisfortunecookies.com
Info@beethovenandmisfortunecookies.com
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