The 26-year-old Fiji international wing started Sarries' 41-14 win at Vicarage Road on 29 January despite not being registered to play in the competition.
However, the LV= Cup organising committee accepted that the breach was "due to an administrative oversight".
The Premiership club will not appeal against the punishment.
With Super Bowl XLVI kicking off in a matter of hours, it’s always fun to take a look at the myriad of proposition (or prop) bets the Las Vegas bookmakers offer as a means of spicing up the action on what figures to be the biggest sports gambling day of the year.
The sports book Bovada, normally known as Bodog and available at Bovada.lv, put out a list from which we selected a handful.
Odds to win MVP
Tom Brady 13/10
Eli Manning 5/2
Rob Gronkowski 8/1
Victor Cruz 12/1
Hakeem Nicks 14/1
Wes Welker 15/1
Aaron Hernandez 15/1
First Touchdown
Gronkowski 11/2
Hernandez 15/2
Cruz 15/2
BenJarvus Green-Ellis 15/2
Welker 15/2
Nicks 17/2
Ahmad? Bradshaw 17/2
No TD scored 150/2
Giants’ total team points
Over/under 27
Patriots total team points
Over/under 291/2
Which will be the highest-scoring quarter?
First 13/5
Second 7/4
Third 3 /1
Fourth 11/5
Total Sacks by the Giants
Over 21/2 Even
Under 21/2 Even
Total Number of Penalties Committed
Over/Under 101/2
Margin of Victory
Giants 1-3 Points 11/2
Giants 4-6 Points 8/1
Giants 7-10 Points 7/1
Giants 11-13 Points 12/1
Giants 14-17 Points 12/1
Giants 18-21 Points 15/1
Giants 22 or More Points 20/1
Patriots 1-3 Points 9/2
Patriots 4-6 Points 13/2
Patriots 7-10 Points 5/1
Patriots 11-13 Points 9/1
Patriots 14-17 Points 9/1
Patriots 18-21 Points 12/1
Patriots 22 or More Points 10/1
And of course, there are always the cross-sports props, including even odds on the following:
Will Manning have more completions or LeBron James more points vs. Toronto?
Will Welker have more receptions than James has assists?
Will Brady have more TD passes or the Boston Bruins more goals vs. Washington?
Will the Giants have more points or Rangers goalie Henrik Lundqvist more saves vs. Philadelphia?
Tags: Aaron Hernandez, Ahmad Bradshaw, BenJarvus Green-Ellis, Eli Manning, Hakeem Nicks, Henrik Lundqvist, LeBron James, Rob Gronkowski, Tom Brady, Victor Cruz, Wes Welker
This entry was posted on Sunday, February 5th, 2012 at 10:30 am and is filed under 2011 Training Camp, Brian Biggane. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.I come from a long line of stress-buckets. It's not all bad. Stress has made me a deadline-driven writer, a college graduate with honors, a multi-tasking mama and a coffee connoisseur. It's also given me regular heartburn and, recently, a jaw that wouldn't open.
I love gum. Gum not only freshens the breath, it satisfies a stress-bucket's underlying desire to be in constant motion. Plus, it's cheaper, healthier and more socially acceptable than smoking.
The only school policy I regularly violated as a kid was over gum. In fact, I remember chewing gum in class while writing "I will not chew gum in class" 150 times on the chalkboard.
I keep gum in my desk, my purse, my pockets and my car. When I'm not nursing a cup of coffee, I'm jawing away on a piece of gum. I've even spit out gum only to replace it with more gum.
I also grind my teeth at night - sort of like chewing gum without the gum. Many dental professionals have pointed it out to me. They say it's stress-related. They say my gum habit and grinding problem are taking a toll on my jaw and fillings. They say if I don't chill out, there will be crowns and root canals in my future.
I believe them but what can I do? I can't control what my jaw does when I'm sleeping. And, well, I like gum. This is good for Dentyne and not so good for my dental work. I already have a crown, which has already fallen off and I can feel it making a second bid for freedom. I figured I was a hopeless case. Then, I got sick.
This virus flattened me, setting my joints on fire. The worst was my jaw. I had grown accustom to it being stiff, even clicking, but this was different. I struggled to open my mouth wide enough to take my antibiotics. I ate baby-sized bites of baby-type foods and had nothing hard or crunchy.
I still chewed gum. I know it was wrong but I was stressed. Besides, it didn't last long. I could only bear the pain for a few minutes.
After 10 days of antibiotics, I felt better everywhere but my jaw. It still hurt. Not only was I scared, I was sick of slurping soup.
I called the medical folks. They said since my jaw was inflamed before the illness, it would take longer to return to normal - well, whatever was "normal" for me. They suggested anti-inflammatories, warm compresses and relaxing.
Relaxing?
Didn't these people know I had been sick? I had 14 days of backlogged work on my plate.
I also had applesauce on my plate.
I was hungry. Bacon-double-cheeseburger hungry.
I emptied all my gum hidey-holes, giving them to my children and husband. I sat in traffic, mouth still, secretly loathing my family's healthy jaws. I worked at my desk, teeth unclenched, typing with unnecessary roughness. I sat through my daughter's soccer game, more conscious of the gum-chewing kid next to me than the score. I tried pretzels, Life Savers, Tic Tacs. Nothing worked. I was pathetic.
I was also better. I could move my jaw without pain or audible clicking. I had my bacon double-cheese burger and it was delicious.
Still, I miss my Hubba Bubba.
Nicole L. V. Mullis can be reached at nlvm.columns@gmail.com
We all know about designer lingerie and bed linens, but Georgia Republic architect Irakli Kiziria has introduced another designer in the bedroom -- the Louis Vuitton condom.
Georgia Republic architect Irakli Kiziria has introduced another designer in the bedroom – Louis Vuitton condom. Kiziria reportedly collaborated with Design Provocation to design the condom, which is priced at $68. Photo credit: Twitter.Kiziria designed a Louis Vuitton condom that is wrapped in the famous label's brown packing along with its iconic "LV" raised lettering. The condoms became a viral hit on Twitter on Wednesday, when it was one of the social network's trending topics.
According to reports, the high-priced condoms are priced at $68 each. But don't head to the Louis Vuitton stores just yet, because the condoms aren't available there. Kiziria is not affiliated with the Louis Vuitton company.
According to the Huffington Post, Kiziria collaborated with Design Provocation to design the fake condom. They had hopes of launching the Louis Vuitton condom on World AIDS Day, Dec. 1,?and donating the proceeds for AIDS research.
The Louis Vuitton condoms made the headlines last December, when they were reported on several news sites.
Like us on FacebookBut at the moment the official condom Web site is offline. However, the site designprovocation.com, is still up and running, without the fake condom of course.
Here's what Twitter had to say on Wednesday when the condom resurfaced:
-- "The Louis Vuitton Condom dropped ? I'm getting 3." Khleo_T
-- "Yes, the new Louis Vuitton condom is expensive at $68, but the ribs are fur." ReillyRick
-- "Only a d--k would buy a Louis Vuitton Condom for $68." OpieRadio
-- "Honestly, they might as well make the Louis Vuitton Condom $69 instead of $68." TheOnlyExcuse
-- "If you can afford a ￡68 Louis Vuitton condom I'm pretty sure you can afford a baby." WeLoveHazza
-- "If i bought a Louis Vuitton condom i'd expect it to be bullet proof." TipPlayDirt
-- "Lmao @ Louis Vuitton condom trending, that thing goes for $68. I feel bad for people who have overly fancy girlfriends lolol." KazAtta
-- "Louis Vuitton Condoms" < This is why dumb people are broke a week after getting a Tax return.... #pointless." - TakaBlack_
-- "Louis Vuitton Condoms? It's cheaper to have kids." - SLXInfinite
-- "I will look forward 2 Lady GaGa making a dress out of Louis Vuitton condoms." - QuiltingMuriel
Related Article: Romney Condoms Launched; 'Never Settle' for the Louis Vuitton Ones [PHOTOS]
French fashion power house Louis Vuitton have put the chic into sheaths today, as they announce the launch of their Louis condom line. Kind of.
The designer contraceptive has been trending on Twitter, despite not actually being one of Louis’ own.
All the wrappings of fashion? For $65 you can stay safe in style (and look like a right whopping poser) Louis Vuitton ???????????
Holy sheath! Louis Vuitton make condoms? Err, no, not really... Louis Vuitton ?
Style kings Louis Vuitton may wish to tap into the Valentine’s market though, by sprinkling a little bit of Louis? love into an official LV condom collection. It certainly gets people talking (and the rest).
Priced at $65 for ONE (that’s ￡40 to those of us who prefer to use pounds) this LV-esque love doesn’t come cheap, and that’s before you factor in the shipping.
At that price you can only hope they throw in some free Louis lube (or ‘Loub’) while they’re at it too. Hell, they could even sign up cobbler the stars Mr Louboutin and make a whole sexy fashion franchise out of it…maybe not.
Read all about it HERE: Are fake 'Louis Vuitton' condoms the most fashionable thing to be seen in when you've got nothing on? ?
They wouldn’t be the only label to sex up their collections. Designer Marc Jacobs included a lorra $1.50 latex in his 2008 line calling his condoms "Remember Safety First” (and style second, yeah?).
Holy Sheath Part 2: The LV condoms may be a joke but Marc Jacobs released ￡1 condoms in 2008 ?
Christian Louboutin has put the actual SEX into sexy shoes too, with the launch of the Sex shoe (NB how many times can we say ‘sex’ in one sentence). We’d very much like to see Victoria Beckham in them – head here for pics Want to know what the Beckhams want this Valentine's? .
Degen have not only kick started New York Fashion Week, but they’re single-handedly pushing for a return of witty knits (ahem) accessorizing their sweaters with knitted boobs, naturally.
Thanks to Degen's Fall 2012 show, Sweater Breasts are back en vogue, and in your wardrobe!? Getty ?
Oh good, another udderly ridiculous fashion trend - nipple necklaces? Will you? WILL YOU!? Rex ?
And check out Oz label BlackMilk who have taken the phrase ‘flashing the flesh’ a little too literally and designed a pair of $75 meaty muscle leggings. Tasty.
Leg o' ham or big style sham? BlackMilk.com have designed a pair of meaty leggings for $75 - hear that GaGa?
Which is the weirdest trend? Have a vote below and let us know if you’re actually tempted to try any of these weird and wonderful trends, after Lady Gaga does, obvs.
?
Sometimes, Kickstarter campaigns don’t meet their funding goals—but it’s not the end of the world! In this series we explore what happens next.
Freelance illustrator Gary Simpson began writing a zombie-themed cookbook called Dead Eats in 2009. In the summer of 2010, he took his idea to Kickstarter, hoping to raise enough money to create a few prototypes of the book to send to literary agents and publishers. After 60 days, Gary had received pledges for only $745 of his $1000 goal. Here he talks about the experience and shares a recipe from the book.
L.V. Anderson: How did you get the idea for a zombie cookbook?
Gary Simpson: Well, the actual day that I had the idea, I was at the bookstore. I live in a small town in northern California, and they have one bookstore, and there was an entire wall devoted to cookbooks. I was picking up books left and right, checking them out, and there was an essential theme going on to them; each one started getting into a genre, almost. There was a bacon cookbook; there was one for vegetarians, vegans; how to cook like a restaurant chef and stuff like that. But they’re all still a little obscure. Looking at the ingredient list, it was like, you need this pickled pear and you need this type of white peppercorn, which you might not normally have in your pantry.
And there was one particular cookbook that really struck me, and it was a children’s cookbook; it was a Star Wars cookbook. It had these awesome pictures of cupcakes and cookies, and they had these little Star Wars figurines next to them. And the whole Star Wars theme was really detached from the actual food, but they gave them really clever names, like a Wookiee Cookie. These quirky little things that would interest a kid and possibly their parent to cook with them, and as I was going through it, I thought, “Nobody’s made a zombie cookbook.” Which, at the time, we were getting more and more saturated with zombies.
Did you intend this to be in any way an ironic commentary on the zombie phenomenon?
You know, I actually loved horror movies growing up, and it was kind of one of those—not so much counterculture, but not everybody was into it. And it is ironic, the fact that everybody seems to love zombies now. So yeah, the whole thing is wrapped up in a tongue-in-cheek presentation, like, well, if you’re interested in food and you’re interested in zombies, then there’s a zombie cookbook.
Did you write the whole cookbook before you did your Kickstarter?
I actually did. A lot of these recipes I knew in the back of my mind anyway. ‘Cause my dad worked for a hotel chain, and he was a restaurant manager, and he had all these recipes that he passed on to me. And my grandmother was a big farm cook, always making these huge portions for everybody. She taught me a lot of things. And there was a point where right out of high school when I had to decide whether I wanted to do illustration and fine arts, or if I wanted to become a chef. I enjoy cooking on a personal level; I like being able to see people’s face when they’re eating it. So I decided not to be a chef. Since then, I’ve always been an experimental kind of cook, like, let’s try this ingredient with this and give it to friends and family and see how they react. I actually had a large database of food, recipes I had acquired. So yeah, I actually did write the entire thing first.
How would you describe the way that you cook?
A lot of these would now be considered comfort food. Now the Food Network’s basically telling us there are all these different types of cuisine, and a really big thing now is comfort food and slightly Southern cooking, and if anything it’s all in line with that. When I studied, it was underneath a French chef and later an Italian chef, so those traditional ways of making food carried over into making things like steaks, burgers, cornbread. You know, simple things that people would make at home, but in a kind of fancy way.
So tell me about some of the names of your recipes that evoke zombie-ness.
Well, there’s a Brain Stroganoff, which is similar to beef stroganoff, but in the actual appearance of it, in the end it actually looks like a brain on noodles.
How do you do that? How do you make it look like a brain?
Well, you take loose meat, which is basically any kind of ground meat. And you combine it with panko or bread crumbs, and cottage cheese or goat cheese.
Okay. That sounds disgusting. I mean, it sounds delicious, but it sounds like it looks disgusting.
Well, some of these things are supposed to be over the top, like you’d almost make it on a dare. Like you would with haggis, Scotch egg, something that’s like, “I can’t believe I just ate one of those,” or “I’m never going to touch that.” There are actually a number of people that it appeals to.
Tell me about the people that it appeals to. What kind of enthusiastic responses did you get? Or, on the other side, was anyone grossed out by this idea?
The gross-out factor was more that there was a couple of vegans that said, “Can you substitute something for this?” or whatever. But for most people, it was more the curiosity: What this is going to end up looking like, and what does it taste like? It changed people’s expectations. Everybody I talked to in person about it loved it. Like they wanted to see something from it. Which is great, which is kind of the whole point of it. Talking to people online, same thing. I contacted about thirty different literary agents, and within the first day, I got ten responses.
And there seemed like there was a lot of steam building up, and one of the literary agents told me that I should sit on it for about a year, because sales are down. The reason why you saw so many at the bookstores is the recession; people were trying to unload them. So at that point, after reaching out to see what literary agents might think of it, that’s when I got involved with Kickstarter to see what other people think about it.
What specifically were you trying to raise the money for? Was it to put together a more polished version of the cookbook?
Yeah. It was basically the final part in making a project. Something needs to be tangible. You can pitch an idea; you can give an elevator pitch or whatever, but people need to have something tangible in front of them before they can truly get 100% behind it. So the money was just going to get a finished product, print out a couple hundred of them, and send them off.
And so once you decided to start a Kickstarter, what kind of promotional stuff did you do?
Really, I didn’t do anything. I’d never tried Kickstarter before, and at the time it was still a young platform, so the very first month that I went into it, I really didn't do that much to push it. I only put in a couple updates, I offered some stuff, but it was a pretty cold start, because I didn’t know what Kickstarter was going to do, if there was a platform to launch off of, or if Kickstarter internally would do stuff. I wanted to see where it would go.
What did you decide to do after your Kickstarter campaign was over?
I went back to the cookbook; I revisited it; I edited the hell out of it. It’s got three more coats of polish on it. And I still have it.
Do you have a literary agent now?
Not one signed on, no. I have a number of people interested, but I’m not ready to move forward.
Why not? Are you still waiting for the right moment?
In a sense, yeah. As far as marketing or promoting it, you do need to devote a portion of time to it, which unfortunately my work schedule right now doesn’t permit. I don’t have that much personal time anymore. And the zombie cookbook, I know that if I was going to devote time to it, I’d have to devote a lot. I just don’t have the time for it yet.
How do you envision it? If it’s something that comes to fruition someday, do you envision it being a full-color cookbook with photographs, or do you think that since you’re an illustrator you would draw illustrations for it?
The basic outlook of it would be a very kitschy Betty Crocker book, something from 1950s or ‘60s, but re-visioned in a zombie apocalypse kind of way. There would be pictures, of course, just because I know personally people want to see that kind of stuff.
So true, yes.
But there’d be a lot of—people love information graphics, so it’d be like what part of a human body equates to what part of a chicken, like taste-wise. So there’d be information graphics detailing that, and we’ll take a cow and a pig. And there’s still a lot of introduction to it. I know being in the kitchen a lot, you shorthand things. Like what’s the difference between a pot and a pan? Or what’s a spatula? Surprisingly, a lot of people don’t know what these things are.
So you want it really to be a very educational, basic source.
Yeah. Like somebody who’s taking home economics in high school or middle school could even do this stuff.
Do you think cooking is something that people should do more?
I think cooking is very inspiring. It’s such a basic thing to want to make something, almost in a craft-like way. On a day-to-day basis, creatively, I have to do XYZ for a client, but I’m still inspired because I cook every day. Putting peanut butter on a hamburger; in some strange way that's fulfilling and it's refreshing, and I think that should appeal to a lot of people. They should want to learn how to cook. We gloss over these things when we’re growing up, like how to write a check, how to open up a bank account, how to cook, how to save money. Just odd things that seem like they should be fundamental.
Do you have any concern that the zombie moment is going to end before this cookbook gets produced?
Not particularly. It’s pretty much an industry at this point. It’s like saying there won’t be anymore vampire-slash-werewolf movies. They already found an audience; same for zombies. It’s not so much a genre anymore, it’s an actual industry. There are zombie snack foods now and zombie shampoo. It’s weird, but it’s an industry now.
A RECIPE FROM DEAD EATS
SKULLCAPS
4 large Portobello mushrooms, stems removed
? lb "sausage"
4 strips of "bacon"
4 oz. cream cheese
4 drops hot sauce
4 tsp salsa
4 slices Provolone or Swiss cheese
2 tbsp Graveyard Herb1. Preheat the oven to 425°F/220°C. Spray a baking sheet with nonstick spray.
2. Heat a skillet over medium-high heat and when hot, add bacon and cook on both sides till crisp. Remove bacon strips, and then crumble sausage into heated skillet, reducing heat to medium. Cook sausage for 10-12 minutes or till all pink is gone. Chop and crumble bacon strips into bacon bits into a mixing bowl. Add sausage, cream cheese, hot sauce, and Graveyard Herb until blended.
3. Place the mushrooms on the baking sheet, filling each cavity with the sausage mixture, mounding it slightly. Add a teaspoon of salsa to each mound and place in heated oven. Bake for 22-24 minutes.
4. Stack slices of cheese one on top of each other on a cutting board, with a sharp knife cut a skull shape into the cheese. Separate the cheese slices and place one skull-shaped cheese slice onto each mushroom. Cook mushrooms an additional minute in the oven. Serve hot.
GRAVEYARD HERB
Makes 16 tsp (the size of a normal bottle of seasoning).
2 tsp thyme
2 tsp oregano
2 tsp savory
2 tsp paprika (smoked preferred)
2 tsp celery salt
2 tsp basil (sweet preferred)
2 tsp sage
2 tsp rosemary
Previously: The Unfunded Art Project Inspired By Victorian Human Skulls and The Connie Converse Album That Never Got Crowd-Funded
Was your Kickstarter unsuccessful? Want to talk about it? Send us an email with a link to your Kickstarter page at kickstarted@theawl.com.
L. V. Anderson lives in Brooklyn and works at Slate. Images and recipes are copyright Gary Simpson.
