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George Clinton
This statue of George Clinton was given to the National Statuary Hall Collection by New York in 1873. Clinton was the first governor of the state of New York.
•Artist: Henry Kirke Brown
•Material: Bronze
•State: Given by New York in 1873
•Location: Old Senate Chamber Vestibule, Old Senate Wing, U.S. Capitol
George Clinton was born on July 26, 1739, to an Irish family that had immigrated to Little Britain, a small town near the Hudson River. His father, a member of the New York colonial assembly, was his political inspiration and tutor. At age eighteen Clinton enlisted in the British Army to fight in the French and Indian War. Later he studied law, was appointed clerk of the court of common pleas, and served in the State assembly.
Elected to serve in the Continental Congress, Clinton voted for the Declaration of Independence but was called by Washington to serve as brigadier general of militia and had to leave before the signing occurred. In 1777 Clinton became the first governor of New York and served until 1795. He was also known for his hatred of the Tories and was partially able to keep taxes down through seizure and sale of Tory estates. A supporter and friend of George Washington, he supplied food to the troops at Valley Forge. Clinton rode with Washington to the first Inauguration and gave an impressive dinner to celebrate the occasion. However, this friendship did not influence Clinton’s politics; he did not support the adoption of the Constitution until the Bill of Rights was added.
He served again as governor of New York from 1801 to 1804 and as vice president under Thomas Jefferson and James Madison. Clinton died in Washington on April 20, 1812, and was buried there; in 1908 he was reinterred at Kingston, New York.
$1.0 (注意書きがございます。)
To be given in a box, and necessary to construct this by oneself. Just in case, a few instructive photos were taken to assemble parts.
Please kindly note, this was a laundry center which originally had laundry bags at the lower part of it (see www.amazon.com/dp/B001AWZM3W/ ). Due to continuous use of the bags, they are no more available for this sale. More details would be given, upon contact.
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Given we are OVER this snow, the challenge was to take a picture with NO white in it. So, not the most interesting picture, but it did satisfy four items on the scavenger hunt list. :)
A photo of Given Katsonya from Malawi. Learn more at cure.org/curekids/malawi/2013/07/given_katsonya/
I was given a 'low light photography' course for my birthday, starting at Rhe Pumphouse, walking around the Pier Head learning (hopefully) all about getting better shots in low light and dark conditions. Some of these shots were suggested by the tutor and some were from when I occasionally went 'off reservation' when I spotted something interesting.
Given by Ruth Mantle (Alzheimer Scotland Dementia Nurse Consultant. NHS Highland and Churchill Fellow of 2015)
28/09/2023. Ladies European Tour. Golf Barriere, Deauville, Normandy, France. 28-30 September. Eleanor Givens of England during the first round. Credit: Tristan Jones / LET
YORK, ENGLAND - JANUARY 27: during an i2i Soccer Academy Training Session at Haxby Road on January 27th 2023 in North Yorkshire, United Kingdom. (Photo by Matthew Appleby)
26/09/2024. Ladies European Tour. Lacoste Ladies Open de France, Golf Barriere, Deauville, France. 26-28 September. Eleanor Givens of England during the first round. Credit: Tristan Jones / LET
19/06/2025. Ladies European Tour. Tipsport Czech Ladies Open. Royal Beroun Gold Club, Beroun, Czechia, 20-22 June. Ellie Givens of England during a practice round. Credit: Tristan Jones/ LET
Nine Inch Nails performing at Rupp Arena in Lexington, Kentucky on August 31, 2008. Taken from the pit with my Canon Powershot SD750.
Given that ages, we have seen our moms and dads and also grandparents talk about the advantages of having desi cow ghee in our meals on a daily basis.
YORK, ENGLAND - JANUARY 18: during the BUCS Men’s Northern Tier 6 Group C match between York St John University 8ths and Richmond University 1sts at Haxby Road on January 18th 2023 in North Yorkshire, United Kingdom. (Photo by Matthew Appleby)
Given the historical enmity between the two countries, I was very surprised to find this Greek & Turkish restaurant!
Given that Heather Champ, who started the "Are you feeling Lucky?" project, has chihuahuas, I figured that maybe this photo of my co-worker's blue chihuahua, Mansoon, visiting the office, shot with the roll of Lucky film that Heather sent me, would be appropriate for the project.
Erin Schmidt is COO/Account Supervisor at RB Oppenheim Associates, serving clients in the areas of education, public health, environment and issue management. Her responsibilities include media relations, copywriting and editing, special event coordination, social media integration and networking, and collateral production management.
Given that the site was known to contain the remains of an Anglo-Saxon monastery, as well as extensive human remains, it was important that the work was undertaken sensitively and with professionalism.
Given to me by a dear friend, the Troll Cross was traditionally given by Norwegian men to their women and children before the men went away (often for long periods of time) to hunt or fish for their families. These iron symbols are to ward off evil and protect their wearer.
Given to my father, a gift from his sister, Sweden 1948 or thereabouts. Given to me when father died, Miami Beach, Florida, July 2014.
The "I Saved One" Award was given to U.S. Army Staff Sgt. Brett Van Sickle and Spc. Shaneria Robinson from the Army Aviation Support Facility during the 2023 Safety Conference at Delaware State University, February 4, 2023. The "I Saved One" Award is the highest safety award attainable in the Delaware Army National Guard.
Robinson identified a fuel leak and prevented injury, possible loss of life, and destruction of a UH-60. Van Sickle identified and repaired an aircraft deficiency preventing any potential mishap.
Flight Hour Awards also went to CW2 Patrick Reilly and SSG Brett Van Sickle for 500 total safe flying hours. CW3 Ray Liedlich, CW3 Erikas Bagdonavicius, and SFC Andrew Josefyk for 1,000 hours. CW4 Josh Hiers and CW3 Shawn Wright for 1,500 hours. CW3 Kyle Zimmerman for 2,000 hours, Col. Darin Schuster for 3,000 hours, SGM Bryan Clarke for 4,000 hours, CW4 Elwood Gilger for 5,500 hours, and CW4 John C. Felker for 6,500 hours.
22/07/2025. Ladies European Tour 2025. The ISPS HANDA Women's Scottish Open - Dundonald Links. 24th - 27th July 2025. Eleanor Givens of England during a practice round. Credit: Mark Runnacles/LET
2019-APR-05; the Lone Star Project had a fundraiser at the home of Jeff & Mecca Givens in Fort Worth, TX. Other guests included US Congressman Marc Veasey, State Senator Beverly Powell, State Rep Chris Turner,JOP Sergio De Leon, County Commissioner Roy Brooks.
Teens were given blank folders at the beginning of the summer and they had the option of decorating it. A prize will be awarded to the most creative. Here is a selection.
07/09/2025. Ladies European Tour 2025. The Aramco Houston Championship 2025 - Golfcrest Country Club, from 5th - 7th September 2025. Ellie Givens of England during the final round. Credit: Mark Runnacles/LET
St Matthew. Window given by children of Sunday School, unveiled 1913.
“The window is a representation of St. Matthew, and a delightful work of art. It was presented to the church by the children of Christ Church Sunday School.” [Kapunda Herald 29 Aug 1913]
Church foundation stone 28 Apr 1857 by Dr Blood, architect Edmund Wright, opened 11 Oct 1857, consecrated 28 May 1858. Bell & clock installed Sep 1866, extensions (transepts, sanctuary & vestry) dedicated 13 Sep 1868, new roof 1877. Parish hall foundation stone 7 Feb 1896 by Bishop John Harmer, architect R Holwell, opened 20 May 1896.
This menu was my initial plan given how I am cooking from recipes this year and given that I have a specific target number for how many of those recipes I want to do. Doing 5-6 recipes for the big holidays ensures I hit that number. Though the decision did waver considerably between this menu and a more... popular menu. In the end, I chose this because the other menu included ice cream and it’s still too damn cold for ice cream, and this menu’s dessert sounds really good. Not all of these are new recipes, the rolls are store bought because I really like this mix of rolls, I’ve done pickled eggs numerous times, I’ve done the penne with mushroom pesto twice, and the sauteed carrots with kielbasa is just a spin off of another recipe I’ve tried in the last few months. Basically, it’s four new recipes, with one spin-off, one repeat, one of my own recipes, and one store bought item. As for that other menu, don’t worry, it’s coming.
Leg of Lamb Open-Faced Sandwich with Kalamata Olive Saltsa
Grilled Herbed Red Potatoes
Sauteed Baby Carrots with Kielbasa
Penne Rigate with Mushroom Pesto
Nutty Green Beans
Mixed Rolls (store bought)
Lemon & Dill Pickled Eggs
Amaretto Peach Cheesecake (not pictured)
LEG OF LAMB OPEN-FACED SANDWICH with BLACK OLIVE SALTSA
DERIVED FROM: The Food Network (foodtv.com)
This recipe did not specify whether the leg of lamb was with bone-in or bone-out. The weight suggests bone-in, I opted for bone-out since it is meant for sandwiches, and those weighed only 4-5 pounds which means my cook time was slightly adjusted. This recipe is at least twenty years old, as such, another change I made is a sign of the times. The recipe calls for goat cheese, I am not a fan of goat cheese mostly due to it’s spreadability, or lack thereof. For most spreadable requests, my first choice is usually whipped cream cheese. Whipped cream cheese wasn’t really a thing twenty years ago. However, I still decided to go with goat cheese. The problem with that is I opted for goat cheese crumbles instead, only to later look at the recipe and see it called for the cheese to be spread. So I did the most rational thing and got some whipped cream cheese and combined it with the goat cheese crumbles for the win.
170 g. (1 c.) Kalamata Olives
1 Calabrian Chile
1 Garlic Clove
15 g. (1 tbsp.) Capers (chopped)
2-3 g. (1 tbsp.) fresh Oregano (finely chopped)
1 tsp. Black Pepper
120 ml. (½ c.) Olive Oil
* Use food processor to grind, cover and set aside
preheat oven to 500 degrees
Leg of Lamb (5-6 pd.)
8 small sprigs fresh Rosemary
3 Garlic Cloves (thinly sliced)
* Clean and trim leg of lamb, remove any hard fat
* Cut eight slits in lamb and stuff with rosemary and garlic slices
If using a boneless leg of lamb (because it's all that's available, or all you want to pay, or all you want to eat) then reduce the marinade ingredients by about half.
60 ml. (1/4 c.) Olive Oil
1 Lemon (juiced)
1 tbsp. dry Oregano
2 tsp. Salt
1 tsp. Black Pepper
* Rub olive oil, lemon, oregano, salt, and pepper into leg
* Roast for 30 minutes
lower heat to 375 degrees
Add water to pan if necessary
* Roast for about 3 ½ hours, or until internal temp of 120-135 F degrees
For a 4-5 pd. boneless leg of lamb, roast for about 1 1/2 - 2 hours. I do not care for medium rare lamb, or even medium, so I'll be leaning towards the longer end of cook time and aiming for an internal temp around 150 degrees.
* Remove from oven and allow to rest for 10 minutes
4 Pitas (halved)
cooked Lamb (thinly sliced)
Black Olive Saltsa
Goat Cheese (spread)
226 g. (8 oz.) Arugula
* Toast pita bread
* Spread goat cheese on inside of pita
* Add 4-5 slices of lamb
* Top with black olive saltsa and arugula
This is a good sandwich. If I were to do it again, I might not choose pitas and instead opt for some type of roll but I like the combinations of flavors that this delivers.
GRILLED HERBED RED POTATOES
DERIVED FROM: The Food Network (foodtv.com)
I have done something exactly like these before for some holiday, these are a bit more fine tuned.
14 Red Potatoes (about 4 pds.)
* Slice potatoes into 1/8" thick rounds
60 ml. (1/4 c.) Olive Oil
2 tsp. dry Dill
2 tsp. dry Thyme
Kosher Salt (as desired)
Cracked Black Pepper (as desired)
* Toss potatoes in oil, dill, thyme, salt, and pepper
preheat grill or grill pan
* Grill in batches over medium eat, turn occasionally, until tender (about 10 minutes.)
SAUTEED CARROTS with KIELBASA
This was a spin-off of a recipe I did from (foodtv.com) that included brussels sprouts and chorizo. I came up with this idea then because I think cooked carrot side dishes with big meals are just awful, so maybe this fixes that, or maybe cooked carrots are still the worst thing on the plate.
680 g. (1 ½ pd.) Baby Carrots (halved)
water
* Add carrots to boiling water for about 10 minutes
* Remove with slotted spoon and add to ice water for about 5 minutes
* Remove from water and set aside
30 ml. (2 tbsp.) Extra Light Olive Oil
* Heat oil in pan on medium heat, until oil begins to smoke
226 g. (8 oz.) Smoked Kielbasa (diced)
170 g. (6 oz.) White Onion (diced)
1 Garlic Clove (minced)
* Add kielbasa to pan and allow to crisp
* Add onion and garlic and allow to become translucent
* Increase temp to high
* Add carrots and saute for about three minutes
240 ml. (1 c.) Chicken Stock
* Add stock and allow to reduce to about 1/4 cup
15 g. Unsalted Butter
Kosher Salt
Cracked Black Pepper
* Finish with butter, salt, and pepper for about three minutes
* Serve when ready.
PENNE with MUSHROOM PESTO
DERIVED FROM: The Food Network (foodtv.com)
Third time doing this recipe since I first did it a couple months ago, think it’s great, and did it again. When looking at sides for the Easter menu, this was my first choice for the pasta option.
15 ml. (1 tbsp.) Extra Virgin Olive Oil
280-285 g. (10 oz.) White Mushrooms
15 ml. (1 tbsp.) Worcestershire
15 ml. (1 tbsp.) Medium Dry Sherry (if desired)
Salt
Pepper
* Pulse mushrooms through food processor until finely chopped
* In 10- 12" skillet, heat oil on moderate high heat until hot but not smoking
* Saute mushrooms with Worcestershire, sherry, salt, and pepper until mushrooms liquid has cooked off and they begin to brown, about 10 minutes
1 Garlic Clove (minced)
1/4 tsp. Salt
* Mash garlic and salt into a paste
sauteed Mushrooms
45 g. (3 tbsp.) Extra Virgin Olive Oil
30 g. (1/4 c.) Pine Nuts
10 g. (1/4 c.) fresh grated Parmesan
* Puree the mushrooms, garlic, pine nuts, Parmesan, and olive oil
20 g. (½ c.) packed fresh Parsley Leaves
* Add parsley and pulse until finely chopped
* Cover with plastic wrap until ready to use, up to one week
makes 280 grams
453 g. (16 oz.) dry Penne Rigate
* Cook pasta per instructions, until al dente
* Reserve one cup of pasta water before draining
160 ml. (2/3 c.) Reserved Pasta Water
Mushroom Pesto
cooked Penne Rigate
* Combine mushroom pesto with pasta water until consistent
* Toss with pasta, adding remaining pasta water if necessary.
NUTTY GREEN BEANS
DERIVED FROM: The Food Network (foodtv.com)
I’m sure every seasoned home cook has a very similar recipe. I don’t think I’ve ever used pecans before, decided to give this one a try. One other thing my simiilar recipes have not icnluded that this recipe does - almost a full stick of butter.
water
2 tsp. Salt
* Add salt to a large pot or pan of water andf bring to a boil
680 g. (1 ½ pd. ) Green Beans
* Add green beans till tender (about 5 minutes)
* Drain and cool under tap water
85 g. (6 tbsp.) Unsalted Butter
85 g. (3/4 c.) chopped Pecans (coarse)
7-8 ml. (1 ½ tsp.) Worcestershire Sauce
½ tsp. Salt
1/4 tsp. Cracked Black Pepper
* Add butter to same pot or pan, and melt on medium-high heat
* Add pecans, Worcestershire, salt, and pepper
* Stir frequently until pecans are golden brown (3-4 minutes)
* Add green beans, stir until consistent and warm
* Serve when ready.
LEMON & DILL PICKLED EGGS
It's not Easter without eggs. Last year I did a small jar, and I did consider doing something else gg related, but in the end I decided to go back to the big jar of eggs. The pickled eggs were a bit rushed this year on account of my grocery day falling on the Friday before Easter which just happens to also be the day that everyone and their grandmother decided to do their grocery shopping. I have to be honest I don't usually wait until the Friday before Easter because I like to do the pickled a eggs a couple days earlier, I think I am going to have to remember to not make that mistake again. Since it was the Friday before Easter, I was not finding any of the ingredients I needed for this at numerous locations. As I was going through this process, I came up with the idea to try lemons. I did finally find some fresh dill, but no red chiles, so I decided to try the lemons.
Surprisingly, even though I was rushing to get these pickled as soon as possible on Friday, their doneness was perfect. No gray spots in the yolk, not undone either, with a perfectly creamy center with no dryness. Rushing the process may have helped limit all residual cooking.
30-32 Eggs
* Boil eggs to medium or hard boiled
* Put eggs in ice water for about ten minutes
* Peel and allow to cool
840 ml. (3 1/2 c.) cold water
480 ml. (2 c.) White Vinegar
1 tbsp. Black Peppercorns
2 tsp. Coarse Salt
1 Lemon (sliced)
2-3 Bunches of fresh Dill Weed
* Mix and add dill bunches to corners sides
* Add eggs to mason jar
* Close and seal
* Give it a good shake and refrigerate.
AMARETTO PEACH CHEESECAKE
DERIVED FROM: The Food Network (foodtv.com)
I’ve done a cheesecake for Easter before. There are quite a few cheesecake recipes in the books I am using. This one clicked most with Easter for.
80 g. (1/3 c.) Sugar
42 g. (3 tbsp.) Margarine
* Beat sugar and margarine until light and fluffy
1 Egg
* Blend in egg
90 g. (3/4 c.) Unbleached A.P. Flour
* Mix in flour until consistent
* Spread dough into bottom of 9" springform pan
* Bake @ 450 F degrees for 10 minutes
678 g. (24 oz.) Cream Cheese (softened)
150 g. (3/4 c.) Sugar
25 g. (3 tbsp.) Unbleached A.P. Flour
* Beat until consistent
3 Eggs
* Add eggs one at a time, mixing each in until consistent
453 g. (16 oz.) Peach Halves (can, well drained)
60 ml. (1/4 c.) Amaretto
* Puree peaches
* Add peaches and Amaretto to cream cheese base, mix until consistent
* Pour over crust
* Bake at 450 F degrees for 10 minutes
* Reduce to 250 F degrees and bake for 65 minutes
* Loosen from rim of pan, cool before removing ring, and refrigerate
Peach Slices
Sliced Almonds
* Garnish with peach slices and almonds.