This article is also featured on Ain't the Beer Cold

While he completed more than 70 of his passes, only 4 of those completions went to receivers. Flacco also threw two interceptions, one on the Ravens final offensive play.It wasn’t performance, but it was not the Joe Cool performance Ravens fans have become accustomed to. For the second week in a row, Flacco threw an interception in the red zone - wasting a Ravens scoring opportunity. This week, Flacco rushed his opportunity and failed to read CB Jonathan Joseph cutting underneath Todd Heap’s route.That opening drive by the Ravens was their best of the game - though it came apart in its final plays with a false start on center Matt Birk and an unnecessary timeout. Flacco seemed timid when it came to throwing downfield and to his receivers; he rushed his reads and settled for the check-down too often. And unlike last week in New England, where Flacco seemed to be the offense’s general, this week we saw Flacco flustered and apparently outmatched.Not many people are talking about Flacco’s play in this game; it’s been too easy to blame the defense for blowing a late lead. But Flacco had a subpar game.The good news is that Flacco is still this franchise’s best chance to win Flacco can and will provide for this offense. He just needs to settle down again and find the calmness that earned him the nickname Joe Cool.

He can make any throw you need him to, if he is patient enough to make his reads and trust his line. This article is also featured on Ain't the Beer Cold. SAN CLEMENTE, CA, Jan 26 (MARKET WIRE) They wrinkle their nose in distaste Shake their head Clench their mouthshut Push away the food This is the progression of a picky eater at thedinner table. According to a study published in the American Journal ofClinical Nutrition that looked at the eating habits of twins between 8and 11 years old, researchers found that 78 percent of food preferencesare hereditary.(1) And while this "finicky eater syndrome" may begenetic, cooking experts say parents shouldn't despair. That's why the California Milk Processor Board (CMPB), thecreator of GOT MILK, has joined forces with children's culinary schoolsstatewide to uncover the delicious possibilities of nutritious foods likemilk and vegetables foods essential for healthy growth and development.The partnerships with Piccolo Chef in Culver City, Captain Cook's Culinaryfor Kids in San Diego and Sacramento Culinary Center & Showroom yieldedpalate-pleasing, nutrient-rich recipes, like melt-in-your-mouth meatballsand creamy Nutty McButternut Squash Soup."Nutrition is a priority for parents," says Steve James, the executivedirector of the CMPB. By instilling an appreciation of milk and nutritious foods ata young age, we can ensure that young people will have the nutrientsnecessary to grow strong and healthy."Chefs from throughout the Golden State agree that children can grow tolike foods like spinach, broccoli and low-fat milk if they areincorporated into tasty dishes, sauces, and soups.

Another tip: Get kidsin the kitchen where they will experience the colors and aromas of food.Some studies show that involving kids in meal preparation makes them morelikely to try new foods. "We don't believe in hiding the vegetables," says Tina Fanelli Moraccini,of children's culinary school Piccolo Chef "But you do have to becreative. Children should be involved in the cooking process that way theyfeel it with their hands, see it with their eyes, smell it with theirnose, cook it and eat it."The recipes developed by the children's culinary schools have beenoutlined exclusively at and are evidence that vegetableslike zucchini, cauliflower, and butternut squash can be cool again. National Institutes of Health reports morethan 90 percent of girls and 75 percent of boys ages 9 to 13 haveinadequate calcium intake.