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News Article
Stern: 'Williams is a good puncher'

There's no doubt in Sy Stern's mind that Bahamian heavyweight boxer Sherman "Tank" Williams is what they call in boxing a grade A fighter.
Stern has been Williams' manager for almost seven years and he has been through the battles with the Freeport, Grand Bahama native. In fact, Stern describes Williams as one of the hardest punchers in the sport right now. This, according to Stern, is the main reason why the 39-year-old fighter has trouble booking a gig.
"The problem that Sherman has is unfortunately a fabulous problem, except in boxing where it is very difficult," said Stern.
"Anytime you have a strong fighter, and he is a good puncher people don't want to fight a good puncher. They are afraid of a good puncher. So the heavyweight division has gone down in terms of the quality. It has all been easy upon the Klitschkos, the East Coast and the Eastern Europeans, with no Americans really getting opportunities and no one else getting opportunities.
"I hate to say it, but the Eastern European guys are not fighting the top quality fighters. They fight guys who should just not be fighting for world titles. Sherman's biggest problem is that people don't like to take a chance with somebody that they know is capable of knocking the fighter out."
Williams is described as having an orthodox stance. He is 5' 11" with a reach of 76 inches. His last official bout was with Evander Holyfield in January 2011. The 12-round fight was stopped in the third round and ruled a no-contest.
Over the past four years, Williams, has only stepped into the ring three times. He defeated Andrew Greeley in 2008. The following year he fell to Manuel Charr, and in 2011 he went up against Holyfield. Right now his win/loss/draw record stands at 34-11-2.
Stern added: "I think that after the Holyfield fight, which was really a terrible decision, which should not have happened, I think Sherman was very discouraged. The boxing world really got sight of Sherman and they saw what his capabilities really were. It is almost like a stand-off, trying to get Sherman the right kind of fight that would make sense.
"I am not interested in taking a man of Sherman's age and his ability to turn around and put him in some average fight. That doesn't bring him any money and Sherman can get hurt. So I was trying to find the right kind of situation for Sherman and someone who would be willing to take a chance. Fortunately it came through with this fight in China."
On June 28, in Macau, China, Williams will look to deliver the winning punch and knock out Chauncy "Hillyard Hammer" Welliver. Both the World Boxing Organization's (WBO) China Zone heavyweight title and the World Boxing Council's (WBC) Asia Pacific title are on the line in this 12-rounder. Williams signed the deal last week Saturday. This will be his first fight in about 16 months.
The New Zealand fighter is rated number 10 in the heavyweight division in the WBO rankings. Welliver's last fight was in April at the Capitol Plaza Hotel in Jefferson City, Missouri. The fight with Bert Cooper went the distance and at the end, Welliver was crowned the WBC Continental Americas heavyweight champion.
In January, Welliver stopped Moyoy Mensah in the ninth round. Four titles were on the line in that fight the WBO Asia Pacific, the WBC Asian Boxing Council title, the New Zealand National Boxing Federation heavyweight title and the interim WBO Oriental heavyweight title. Welliver left with all four.
That title fight was the 17th consecutive fight he had won. His winning streak extended into April and now Welliver can boast about holding a 53-5-5 win/loss/draw record. Of the 53 wins, 20 were knockouts.
Even though Williams has not fought in a while, Stern is confident.
"In Sherman's case when a man has all the experience like what he has, it is hard to find him a fight that is going to put him up in the rankings. It is hard to find him a fight so if he wins that will give him a very good shot at his next fight," he said.
Williams is training in Florida before heading to China for the fight.

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News Article
Maynard says new ministers' cars will cost 250,000

Free National Movement Chairman Charles Maynard said yesterday that before being voted out of office the Ingraham administration ordered one new vehicle for the prime minister, contrary to the Progressive Liberal Party's (PLP) claim that the former government ordered 12.
A recent article published in the Punch newspaper claimed that the Christie administration had acquired 12 new vehicles at a cost of $750,000.
The PLP issued a statement denying that accusation and claimed that the previous administration had "ordered, authorized and committed" to those vehicles approximately two months ago.
"The inconvenient truth is that the vehicles in question were ordered, authorized and committed by the former administration," the PLP claimed.
"The existing fleet assigned to cabinet ministers was poorly maintained by the former administration and many of the vehicles are in rundown conditions. This seems to be a pattern with the FNM."
However, Maynard said that accusation "baffled" the FNM.
Maynard also said he was not sure why the new administration would deny the purchase, as it was reasonable for a few new vehicles to be acquired for new ministers.
The most recent Ingraham Cabinet had 17 members, four fewer than the 21 ministers appointed by Prime Minister Perry Christie.
"Our investigation is that they purchased six new vehicles -- two for parliamentary secretaries and four for the new cabinet ministers," Maynard said.
"We're advised that the price tag for those vehicles is about a quarter of a million dollars. It should have been very easy for them to say it was six and not 12.
"They are afraid that additional questions would be asked about the cost of others things needed to satisfy the needs of the additional ministers."
The FNM chairman insisted that the Opposition has done its research on the issue.

PLP Chairman Bradley Roberts declined to comment on the matter yesterday.

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News Article
Colorful strategies promise to brighten your prospects

In The Bahamas, purple is considered a royal color, but in other cultures it represents enlightenment, deep intuition and awareness of an unexplored dimension. At least that's what Jane Sunley, CEO of learnpurple, claims in her colorful new book, "Purple Your People".
In 24 short chapters, the author demonstrates the philosophy and practices of learnpurple, a UK-based company that has worked with a diverse range of organizations to enhance employee engagement. "Purple Your People" is an introduction to motivating people and getting results by using holistic techniques, rather than rules, regulations and threats.
Sunley adopts a humorous style and makes extensive use of punchy, vivid purple colored summaries, resulting in an easy to follow and well-presented guide to people management. Better still, many of the principles can be used independently and could potentially be adopted to support an organizations appraisal, induction and training policies.
At the end of each chapter, the reader's mind is focused by the mantra of "if you only do three things". The aim being to identify the key actions that ultimately impact upon:
1. The why and how of employee engagement and why it starts here.
2. How to become a people magnet and attract talent that fits your company.
3. How to manage aspirations and plan for success.
Sunley should be commended for avoiding complex theories, instead focusing on tangible outputs that support the effective implementation of change. Each page of "Purple Your People" is about targeting problems, areas for development, performance improvement and finding workable solutions.
The tantalizing reward is that if you get the people stuff right, the result will be a happier workforce, better recruitment, improved staff retention, increased profit - all with the added bonus of less stress. In a nutshell, the guide provides a direct route to better corporate performance, success and growth by stripping away the "what" and the "how" of employee engagement to its basics, and forces our attention on the "why".
The "what" and the "how" are based on internal factors such as culture, values and resources, and to help you on your way the book comes with a set of online tools, articles and podcasts to suit all learning styles.
To conclude, "Purple Your People" presents a colorful human resource strategy that could brighten up many Bahamian businesses.

"Purple Your People" by Jane Sunley. Published by Crimson and available from

o Keith Appleton JP, BA (Hons), N.Dip.M, MInstLM has extensive experience within a managerial and strategic leadership role. This is underpinned by his academic background and membership in the UK Institute of Leadership & Management.

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News Article
PLP responds to Punch article, Vehicular fleet ordered by former administration

Nassau, Bahamas - 

claim made in today's edition of the Punch that the PLP government
bought 12 vehicles for a reported $750,000 is false and a deliberate
attempt by the Punch to misinform the Bahamian people through political
mischief and sensationalism.


inconvenient truth is that the vehicles in question were ordered,
authorized and committed by the former administration more than two
months ago.


existing fleet assigned to cabinet ministers was poorly maintained by
the former administration and many of the vehicles are in "run down"

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News Article
Martial arts team wins overall title in Orlando

A team of nine martial artists recently returned to the country with some hardware.
Dr. Kent Bazard and his proteges competed on the International Chinese Martial Arts circuit last weekend in Orlando, Florida, and returned with five gold medals, three silver and one overall championship title. The event was held at the Gaylord Palms Resort & Convention Center, in Orlando, last weekend.
"All of the fighters did very well," said Dr. Bazard yesterday "When you look at the way they are progressing in the sport, you have to be thrilled as a coach. We had a 15-year-old on the team who had to fight five persons and came out with the gold medal. That was very impressive," he added.
Winning gold medals for Team Bahamas were Dewitt 'DC' Pratt, Wayne Mackey, Giovanni Johnson, Dijonaisse Brown and 15-year-old Neil King. A number of them are expected to return to Orlando for the 4th Annual International Chinese Martial Arts World Championships, set to be held November 2-4, at Walt Disney World.
In December last year, the 'Beast Mode Sanda MMA Crew', as they are called, wrapped up a very successful season the sport's national tournament here in The Bahamas, and this year, they picked up right where they left off. Dr. Bazard said that they sacrificed everything for the trip last weekend, and it only could get better from there.
"Well, this was their first competition for the year and they performed extremely well," he said. "Now, we intend to increase awareness of the sport. We intend to have a lot of demonstrations so that Bahamians can become aware of what we do. A lot of these guys didn't have any sort of martial arts training when they came into the gym, and now they have progressed to the point where they are winning gold medals. We have an open membership. We start from 12 years old, because Sanda starts with light contact. We feel that is a good time for them to get their feet wet in the sport."
Gold medalist Pratt said that he thought the competition went very well, and is looking forward to returning to Orlando for the ICMAC World Championships in November.
"I'm a striker, so I'm used to punches and kicks, and the guy who I fought for the gold medal, he is a grappler so he was determined to take me to the ground. That kind of threw me off a bit, but in the end, I was able to maintain my composure and stick to what I do best which is striking," said Pratt. "Initially, it was a challenge because he was very aggressive and strong, but I couldn't change my game-plan. I just stuck to what I knew and came out with the win. As a team, we went there to win and we won in dominating fashion. We really showcased the talent that we have. The Bahamian team took the most medals as a team and that really made a statement."
Pratt, who won the gold medal in the 155-pound division, specializes in Muay Thai, which is a combat sport from Thailand and uses stand-up striking along with various clinching techniques. An International Wushu Sanda Federation's proposal for the sport's entry into the Olympic Games is currently on the table and is being reviewed by the International Olympic Committee (IOC) for the 2020 Olympics. Pratt said that acceptance of the sport into the Olympic calendar would be great for the practitioners back here in The Bahamas, but he added that he probably wouldn't be eligible due to desire to turn professional.
"I would hope to be professional before 2020, and professional fighters don't compete in the Olympics. I am actually looking at becoming pro in the next few years, but to see the sport grow to that extent where it is in the Olympics, that would be great, just to put The Bahamas on the map," he said.
Dr. Bazard and his students train at the Nassau 'Nastics Gym four times per week, Mondays, Wednesdays, Fridays and Sundays. A number of them have already qualified for the ICMAC World Championships in Orlando and they are looking forward to that event. Last December at the Bahamas Open Martial Arts Championships, foreign competitors came down from Chicago, Illinois, and competed in Mixed Martial Arts (MMA) and Sanda. In January at the next national tournament, competitors from the World Sanda League and the World Combat Grappling League are expected to take part. That tournament is set for January 18-20, 2013.

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News Article
Using appliances to take the strain out of cooking

Gone are the days when the most essential kitchen tool was a well-seasoned cast iron skillet which if properly taken care of would last for generations. Today, your great grandmother would probably be in a pickle if she were to enter the modern kitchen. From mandolines to microplanes, zesters, silpat liners, smoking guns, hand blenders and food processors, she probably would not even know where to begin.
Knowing that it would not only be grandmother that would be confused walking into the modern home store, and figuring out how to use the many kitchen supplies, Master Technicians staged the first of what is expected to be a number of live culinary showcases to show people how to use the appliances for everyday recipes.
Local chef Keshlah Smith put KitchenAid's countertop equipment, the hand blender and the 5-Speed Artisan Blender to good use to show patrons how to make smoothies and dips; and they used the 5-Quart Artisan Series Stand Mixer used to mix a cake; the 12-inch convection countertop oven to make Monterey meatballs, and the 13-cup food processor to make a colorful seven-layer salad.
Chef Jamal Petty, who was in the audience, said as a cooking professional it was useful to get to see the appliances at work before making a purchase as it allowed him to get a better understanding of how much of a assistance the tools can be.
"A lot of time we don't purchase stuff not because we don't like it, but because we don't know about it," said Petty. "It's good to see [the tools] in action because I can already see myself using them."
Master Technicians General Manager Derek Francis said the way forward is to allow for people to experience appliances before purchase so that they can know how to utilize them in their home kitchens.
"We want to present the customer with the opportunity to see just how these appliances can make your life so much better," said Francis. "We not only want to showcase the products that we bring to the marketplace, but we want to create that experience so people come to us thinking they don't just sell appliances they live their appliances."
The company hopes to host quarterly culinary exhibitions during which home cooks and professionals can try out their products.
"When you talk to any of the chefs, the tedious tasks tend to be the chopping tasks, but if you can turn on a food processor and let that thing evenly slice cucumbers in less than a minute and a half ... for a business you're not absorbing as much time and that creates efficiency," said Francis.

Make use of Kitchenaid's
Food Grinder Attachment

Monterey Meatballs
What You Will Need:
Countertop oven
Aluminum foil
Oven mitt
Medium mixing bowl
Serving plate
Paper towels
4 ounces Monterey Jack cheese, cut into 1-inch cubes
1 package (9 oz.) frozen chopped spinach, thawed, and squeezed dry
2 cloves garlic
1 slice white bread
1 pound beef chuck, trimmed of excess fat and cut into 1-inch strips, partially frozen
1 pound pork steak, trimmed of excess fat and cut into 1-inch strips, partially frozen
1 small onion, quartered
1 rib celery, trimmed and cut into 1-inch pieces
¾ cup fresh bread crumbs
1 egg
1 teaspoon seasoned salt
¼ teaspoon pepper
½ jar (24 oz.) marinara sauce
Italian parsley sprigs

Preheat countertop oven to 450 degrees F. Position oven rack in "down" position in center slot. Line oven baking tray with aluminum foil and spray with cooking spray. Set aside.
Assemble and attach food grinder with fine grinding plate. Grind cheese, spinach and garlic into mixer bowl. Grind one slice white bread to clean spinach from grinder body. Remove food grinder and attach bowl and flat beater to mixer. Turn to Stir speed to blend cheese, vegetables and bread together, about 30 seconds. Transfer mixture into another bowl and refrigerate until needed.
Return food grinder to mixer. Continuing on Speed 4, grind beef chuck and pork steak into mixer bowl. Re-grind meat mixture to achieve even texture. Grind onion and celery onto meat mixture. Remove food grinder and attach bowl and flat beater to mixer. Add bread crumbs, egg, seasoned salt, and pepper. Turn to Stir speed and mix until ingredients are well combined, about 30 seconds.
To make meatballs, roll a heaping tablespoon of cheese mixture into a ball, approximately one-inch in diameter. Form about two tablespoons of meat mixture around cheese ball, shaping into a round ball, approximately 1.5 to two inches in diameter. Place 12 finished meatballs on prepared baking tray. Bake in preheated oven for 15 to 17 minutes or until cooked through. Spread marinara sauce on bottom of display platter. Arrange meatballs in sauce. Garnish with parsley. Repeat with remaining meat mixture and spinach mixture.

Fresh salsa
What you will need:
Chef knife
Cutting board
Paper towels
Serving bowl or tray
12-14 large ripe Roma tomatoes, cored
4-6 jalapeno peppers, with some seeds and veins removed, cut in half
2 Anaheim chilis, seeded
4-6 green onions, trimmed
½ cup packed cilantro leaves, divided
4 tablespoons fresh lime juice, divided
4 teaspoons salt, divided
2 teaspoons sugar, divided
Cilantro sprigs
White corn tortilla chips

Cut tomatoes, jalapeno peppers, Anaheim chilis and green onions into approximately one-inch pieces. Place tomatoes in large bowl and peppers and onions in medium bowl and set aside. Assemble and attach food grinder with coarse grinding plate. Turn to Speed 4 and grind half of tomatoes into mixer bowl. Exchange coarse grinding plate for fine grinding plate. Grind half of jalapeno peppers, Anaheim peppers, green onions, and ¼ cup cilantro leaves into tomatoes.
Remove food grinder attachment. Attach bowl and flat beater. Add two tablespoons lime juice, two teaspoons salt and one teaspoon sugar to bowl. Turn to Stir speed and blend mixture, about 30 seconds. Transfer mixture to display container and garnish with cilantro sprig. Display with tortilla chips.

Cranberry Apple Relish
What you will need:
Chef knife
Cutting board
Medium mixing bowl
Measuring cups
Paper towels
Serving bowl/tray
4 medium Granny Smith apples with skin, cored
2 naval oranges with skin
2 packages (12 ounces each) fresh cranberries, partially frozen
3 cups sugar, divided
½ cup Grand Marnier or Triple Sec, divided
Mint sprigs

Cut apples and oranges into approximately one-inch pieces. Place in bowl and set aside. Assemble food grinder with coarse grinding plate and attach to mixer. Turn to Speed 4 and grind one package cranberries, and half of apples and oranges into mixer bowl.

Attach bowl with ground fruit and flat beater to mixer. Add 1 ½ cups sugar and ¼ cup liqueur to bowl. Turn to Stir speed and mix for one minute, or until well blended. Transfer mixture to display bowl and garnish with mint sprig.


Mini pizzas
What you will need:
Countertop oven
Cooking spray
Mixing bowl
Kitchen towel
Serving tray
Rolling pin
Pizza Dough
1 package quick-rise active dry yeast
1 cup warm water (105-115 degrees F)
1 teaspoon sugar
2 ¾ cups bread flour
1 teaspoon salt
1 tablespoon olive oil
2 ounces Parmesan cheese
1 package (8 ounces) Mozzarella cheese
1 package (8 ounces) provolone cheese
1 small stick pepperoni
1 small zucchini, trimmed
1 small green pepper or red pepper, seeded and cut in half
1 small sweet onion, halved
3 Roma tomatoes
½ cup coarsely chopped or chiffonade-cut basil leaves
Garlic and sea salt grinder
Pepper grinder

To make dough, dissolve yeast in warm water with a pinch of sugar. Let stand five minutes. Position dough blade in work bowl. Add remaining sugar, bread flour and salt, to bowl. Pulse one or two times to mix. With processor running, slowly pour dissolved yeast mixture and olive oil through feed tube. Continue processing until dough forms a ball, about 45 seconds to one minute. Dough will be slightly sticky.
Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, until doubled in bulk, about 20 to 30 minutes. Prepare toppings while dough is rising.
For toppings, position shredding disc in food processor. Process Parmesan cheese. Remove cheese to small bowl and set aside. Using shredding disc, process Mozzarella and provolone cheese. Remove cheeses to display platter and set aside. Exchange shredding disc for slicing disc. Set on Thin (1MM). Slice pepperoni, zucchini, peppers, onion and tomatoes. Remove each vegetable after slicing and place on platter with cheese to display until ready to assemble pizzas.
Preheat countertop oven to 425 degrees F. Punch dough down and divide into eight pieces. Flatten each piece slightly and lightly flour on both sides. Roll with rolling pin to form a circle about five to six-inches in diameter. Repeat with another piece of dough.
Place dough circles side by side on pizza screen. Top with cheeses and vegetable combinations. Season with garlic, sea salt and pepper. Sprinkle with basil and reserved Parmesan cheese. Bake at 425 degrees F for 10 to 12 minutes. Remove from oven and cool slightly on wire racks. Place on display platter. Repeat rolling dough and pizza assembly with remaining ingredients while first batch pizzas bake. Have second batch ready to bake as first batch is removed from oven. Repeat process.

Seven-layer salad
What you will need:
Serving bowl (glass or clear plastic)
Paper towels
1-2 small heads romaine lettuce, trimmed
4 tomatoes
3 ribs celery
1 medium yellow bell pepper, seeded
1 small red onion
2 cups frozen peas, thawed
4 ounces Cheddar cheese
¾ cup plain Greek-style yogurt
¾ cup mayonnaise
1 tablespoon cider vinegar
1-2 teaspoons sugar
½ teaspoon seasoned salt
¼ teaspoon freshly ground pepper
¼ cup fresh parsley sprigs
¼ cup fresh basil leaves

Position slicing disc in work bowl and slide external slicing lever to Thick (6mm). Trim lettuce to fit feedtube. Process to slice. Remove lettuce from bowl and arrange in bottom of glass or plastic bowl. Slice celery. Use small center feed tube to keep celery upright and produce best slices. Remove celery from bowl and arrange on top of tomatoes. Slide external slicing lever to middle (3MM). Slice tomatoes. Remove tomatoes from bowl and arrange on top of lettuce.
Move external slicing lever to Thin (1mm). Trim yellow pepper to fit feed tube. Process to slice. Remove pepper from work bowl and arrange on top of celery. Slice red onion. Remove onion from work bowl and arrange on top of peppers. Sprinkle peas over onions.
Exchange thin slicing disc for shredding disc. Shred cheddar cheese. Remove from work bowl, and place in small bowl. Set aside.
Exchange shredding disc for multi-purpose blade. Place mayonnaise, yogurt, vinegar, sugar, seasoned salt and pepper in work bowl. Process for 30 seconds, or until well blended. Pour dressing over salad. Spread evenly with spatula. Sprinkle with reserved cheddar cheese.
Exchange multi-purpose blade for mini-bowl and blade. Place parsley and basil in mini-bowl. Process to finely chop. Remove from bowl and sprinkle over cheese. Display finished salad.

Tropical Breakfast Smoothie
What you will need:
Chef knife
Cutting board
Paper towels
Serving bowl/cups & plate
1 medium banana
¼ fresh pineapple
2 large oranges, peeled
3 cups pineapple orange juice
1 container (5.8 oz.) vanilla yogurt
3 cups ice cubes
Orange slices for garnish
1 cup peanuts
1 cup almonds
1 cup walnuts
1 cup pecans

Cut banana, pineapple and orange sections into approximately one-inch chunks. Place in bowl and set aside. Place approximately 1/3 of banana, pineapple and orange chunks, and one cup juice in blender beaker. Process on Speed 3 using a gentle up and down motion for 50 to 60 seconds or until smooth. Add three tablespoons yogurt and one cup ice. Process on Speed 3 using a gentle up and down motion for 30 seconds to one minute or until smooth. Pour some of smoothie into display glasses and garnish with orange slice and a sprinkle of chopped nuts. Repeat.
Chop nuts ¼ cup at a time on high speed in various combinations to demonstrate chopping capability of hand blender chopper attachment. Display on plate and use to garnish smoothie.

Roasted red pepper and green onion dip
What you will need:
Measuring cups (½-cup and 1-cup)
Chef Knife
1 cup light mayonnaise
1 cup reduced-fat sour cream or 1-cup light sour cream
½ cup Romano cheese, grated
1 package ( 2/3 ounce) Good Seasons Italian Dressing
1 jar (7 ounces) roasted red peppers, well-drained
2 green onions

Crackers, for serving

In the one-liter pitcher, combine mayonnaise, sour cream, romano cheese and salad dressing. Attach the multi-purpose blade to the hand blender and blend ingredients on Speed 5. Set aside.
Drain roasted red peppers and place in the chopper attachment.
Cut the ends off of green onions and then cut in half. Place in chopper attachment.
Attach hand blender to chopper attachment and chop red pepper and green onions on Speed 3 for about 10 seconds.
Combine red pepper and green onions to the ingredients in the one-liter pitcher.
Attach the whip attachment to hand blender. Mix ingredients in one-liter pitcher on Speed 3 until evenly combined. Serve on crackers.

Make use of your KitchenAid blender
Chilled melon soup
What you will need:
Chef knife
Cutting board
Serving bowl
Paper towels
3 cups ripe cantaloupe
3 cups ripe honeydew
1 ½ cups orange juice
2 tablespoons mint leaves
¼ cup honey
2 tablespoons fresh lemon juice
Fresh mint sprig

Cut cantaloupe and honeydew into approximately one-inch pieces. Place fruit in pitcher. Add orange juice and mint leaves. Hit Mix button and move up a speed every 15-30 seconds until reaching puree. Add honey and lemon juice. Start with Mix and move up a speed until blending ingredients well. Pour soup into honeydew display bowl and garnish with fresh mint sprig.

Make use of your KitchenAid blender
Green smoothie
What you will need:
Paper towels
Serving bowl or cups
1 banana
2 (Kensington pride) mangos
1 handful of baby spinach leaves, pre-washed
1 tray of ice cubes (15 cubes)
About 1 cup of water

Peel the mangos and add into blender. Add the banana, spinach, ice and water.
Hit Mix button and move up a speed every 5-10 seconds until reaching puree. Blend until you can't see pieces of spinach floating around.
The shake should be a light greenish color, and it should have a smooth, relatively thick consistency, somewhere between a milkshake and a thick shake.
This recipe makes enough shake to fill two average-sized glasses.

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News Article
Cuban abuse claims - marines 'admit' beatings - read extracts and see images from the investigation

A YOUNG Defence Force marine admitted that on the direction of superiors, he punched, kicked and beat unresisting Cuban detainees with a stick at the Carmichael Road Detention Centre.

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News Article
IMF/World Bank group has new chairman

Prime Minister Hubert A. Ingraham of The Commonwealth of The Bahamas was recently elected to the post of chairman of the IMF/World Bank Board of Governors this October. Congratulations are in order.
All Bahamians and Caribbean people should hail this achievement in our region's history. His supporters should be as pleased as punch.
His detractors are probably saying to themselves, "Dear God!" Then again, some people don't care either way because they want to know: what does it have to do with me? They all have their reasons to feel what they feel.
However, stepping around all of that, I have to say that this appointment is an important step for the Caribbean, as it would p ...

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News Article
The hallmark of true family fun

It has been one of the most anticipated events on the calendar for 69 years, and in year 70, it's still going strong, as the annual Red Cross Fair offers something for everyone. The fair which is held on the Lower Gardens of the Government House Grounds on Saturday, March 3, is considered the hallmark of true family fun.
At the fair, you can get your fill of the tastiest delicacies like conch salad, conch fritters, crab and rice and fried fish to treats like cotton candy, hotdogs, hamburgers and ice cream. This year, Domino's Pizza and Bamboo Shack will also hawk their wares from stalls at this iconic fair. The Chinese, Filipinos and Jamaicans will also sell food from their countries for people that just want something a little different. Of course, tarts, cakes, cookies and duffs of all sorts are always the order of the day when it's a Bahamian affair.
Eating is only half of the fun. With activities like hoopla, dominoes for those people that just love to slap the ivories, punch board and grab bags holding hidden prizes and the chance to shoot hoops, there is an activity for everyone.
To keep the little ones happy, an elaborate kiddie's corner will be set up. There they can engage in arts and crafts, a treasure hunt, blow up balloons, karaoke, get their faces painted and enjoy the puppet shows. A haunted house and rides like Dixie Twister, Rock Wall and Super Slide will make the older kids happier.
For the fickle teens and the young-at-heart, a "young people's disco" with DJ Fines will also be another big highlight of the evening as it has been in years past.
With displays of crafts, books, plants and other things, the Red Cross Fair will have it all. Even the chance to check up on your health, with nurses doing free blood pressure and glucose level checks throughout the day.
And of course, a Bahamian affair would not be complete with musical entertainment. The Police Pop Band and Prison Pop Band, Dillion McKenzie and Terez Hepburn will light up the fair as only Bahamian musicians can. And a rushout by the Shell Saxon Superstars will simply seal the deal.
"No one will be left out. This is truly the perfect family occasion," said Pauline Allen-Dean, the fair's chairperson who said there will be no end to the amount of fun and entertainment that will be available this weekend.
In an effort to make the Red Cross Fair a truly Bahamian affair, it is being held this year under the theme "Celebrating Our Family of Islands Together for Humanity", which will not just serve as the theme for the event, but also act as a source of creativity for the annual booth decoration competition. All booths are encouraged to choose a Family Island and design their booth to complement the things that island is famous for.
"We want this year's fair to be a true representation of The Bahamas," said Allen-Dean. "We wanted to pay homage to the Red Cross posts throughout the islands, as well as show thankfulness for those who send us supplies to keep this fair going annually. They may not be coming, but the stations and concerned individuals send things for us because they know it will be a big help to make this event a success."
Shannise Nairn, 34, is excited to attend the event which has been her family's tradition to attend since she was a toddler. She couldn't imagine not attending the fair.
"The Red Cross Fair is the 'it' thing for me and my family. It is so much fun and I have been attending it since I was a child. This is something my grandmother remembers attending and taking my mom and uncles to. She tells me stories about it and every year she still goes out to it even though she's in a wheelchair now. This is a true Bahamian tradition and people need to come out. It's not only fun, but it's the great way to give back to the community at large since the funds from the fair go to the Red Cross at the end of the day."

Red Cross Fair
When: Saturday, March 3
Where: Lower Gardens, Government House Grounds
Time: 12 noon - until
Admission: $2 adults, $1 children

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News Article
Mackey planning boxing comeback

Jermain Mackey is seeking a return to boxing prominence. Not too long ago, he was the best super middleweight in the entire Commonwealth of Nations and a highly regarded fighter throughout the world. 
Three years ago, in May of 2009, when he stopped Emiliano Cavetano at the Kendal G.L. Isaacs Gym for his 18th win against just two losses, Mackey was sitting high as a triple champion. He was the Commonwealth, World Boxing Council and World Boxing Association Caribbean champion.

What a difference the last part of 2009 made for the rangy and once-talented pugilist!

Decisions, I felt were unwise for him (to fight Adonis Stevenson in Canada and Kirt Sinnette in Trinidad), resulted in two stoppage defeats and his career crumbled. The Commonwealth Boxing Council stripped him even though the bout with Stevenson was not for the title. The rule is that once a champion loses to another Commonwealth rated fighter, the championship must be vacated.

He took a sound beating in that Stevenson fight in September of 2009 and just three months later, he was scheduled against Sinnette in the latter's country, Trinidad. There, he lost both regional titles to Sinnette.

Mackey hasn't fought since. His record is still a good one, at 18-5, but he will be 32 on December 27. His last seven fights were hard ones. Mackey won three bouts and lost four times. Perhaps the break away from the ring will prove to be good for him. Hopefully this is the case.

Mackey is a fine young man who unfortunately was not, in my view, steered properly since the last part of 2007. He appears to be operating with a new program now, headed by former Bahamian middleweight champion Elkaener Saunders. The plan is for Mackey to get back into the ring in March of 2012.

The layoff should work in his favor. He has to make ring adjustments however. He has to move more. He has to learn very quickly to slip punches and slide away from his opponents to lessen the impact of punches landed or cause his foes to miss completely.

He proved that he could take a punch. He doesn't need to be taking many more of the rock-solid punches that scored against him, in victories and certainly defeats during the run of his last seven fights.

One of the adjustments he must latch on to is the ability to turn his opponents when they are in close to dilute any offensive threat.

Mackey, I believe, can have about three more good years.

He must make the adjustments, however.

Best wishes to the former Commonwealth champion!
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