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ME TMX Series for Coty Cosmetics
In partnership with our French trade partner 'Involtec', Marden Edwards recently hosted and trained our valued customer, 'Coty' cosmetics. Representatives from our three companies convened at Marden Edwards HQ on two separate occasions this year for in-depth training sessions that resulted in one very happy customer!
With each visit, the two separate Coty teams left Marden Edwards feeling extremely happy with the level of service and expertise that were provided by our team, as well as being impressed with the performance of the ME TMX Series machine. Wrapping cosmetic cartons with a trailing edge seal, the TMX series wraps at speeds up to 50 cartons per minute.
Franck Mauger (Coty), Jose Visine (Coty), Victor Cornhill (ME), Jean Paul Olivia (Coty), Jean-Marc Ceaux (Involtec), Merve Oudin (Coty), Jean Francois Ceaux (Involtec)
Pictured L to R are:
Jean Francois Ceaux (Involtec), Samuel Peleau (Coty), Nathalie Dicara (Coty), Baptiste Claeys (Coty), and Victor Cornhill (ME)
We thoroughly enjoyed working with Coty and look forward to more of the same in the future.
You can find out more about our TMX series here on the website.


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Andrea Atzeni has a tremendous record at Doncaster
PICTURE: Edward Whitaker (racingpost.com/photos)
By keith melrose 5:55PM 21 OCT 2016
WITH early-season jumps and tail-end Flat to negotiate in equal measure this weekend, we offer a handful of the best pointers to start off your weekend's punting.
O'Brien's the man, but look out for Atzeni
Aidan O'Brien's tremendous record in the Racing Post Trophy (3.50pm, Doncaster) owes plenty to the type of blueblood that flows to his yard more than any other: smart middle-distance types that, at least at two, often prove best over a mile.
O'Brien, who has seven Trophy wins, is chasing the record for most top-level wins in a year, but that owes something to him having already thrown his biggest two-year-old darts, such as Churchill and Caravaggio.
Of his three in this year's renewal, Yucatan and The Anvil were beaten in lower Group races last time, while Finn McCool took four runs to win a race of any sort. On evidence so far, Camelot or St Nicholas Abbey they ain't.
Jockey Andrea Atzeni has won the last three renewals of this race and goes for four on second-favourite Rivet. Atzeni's remarkable record at Doncaster can be explained part of the way – it's a fair track and he's a fine rider – but he does demand that little bit of extra respect here, especially as he's on the horse with the best form, courtesy of Rivet's Champagne Stakes win.
Don't sweat an absence at Cheltenham
In most of the big races at Cheltenham, as in most decent jumps races at this time of year, punters have to weigh up the merits of having had a recent run against the truism that summer jumps races just are not as strong.
There is no silver bullet, but modern trainers are better than ever at readying horses after a break and ever more interested in getting any sort of win at Cheltenham, so class tends to out in more cases than not.
Evidence in recent renewals of the 3m1f handicap chase on Saturday (1.50) certainly points that way. The six winners this decade had a total of one prior run in the autumn between them.
Look too for a bit of star quality in this race. Balthazar King (thrice) and Midnight Chase are among recent winners.
Balthazar King: popular chaser won the Cheltenham opener three times
This year's top weight, Henryville, has been kept ticking over through the summer but has not really been able to show his hand. He was still there when being brought down in the Summer Plate and shaped as well as any at Chepstow two weeks ago.
Keep it in the van
Henryville ran out of straight to catch the principals at Chepstow, so he will need to be moved up a lot sooner at Cheltenham, especially on the old course used for the Showcase.
Prominent racers generally do well on the old course, the sharper of Cheltenham's two regulation courses, which goes against expectations received from both its essentially galloping nature and the competitive make-up of the races.
That could also play out in the 2m handicap chase (3.30). There are plenty of front-runners among the 15 declarations, but even taking each other on to an extent need not be a terminal error, as we have seen on more than a few occasions before in big handicaps on the old course such as the Grand Annual and Paddy Power Gold Cup.
Some of these forward-going horses are also bang in form, such as Owen Na View and Casino Markets. Always On The Run and Fox Norton also made all when last seen in the spring.
Newbury not chaotic
Received wisdom says that at this time of year, when the ground has normally turned distinctly autumnal, that form lines on the Flat begin to unravel pretty quickly.
A look at how results on Satruday's Newbury card have played out in recent years goes against this. Only one horse priced bigger than 9-2 has won the feature St Simon Stakes (2.20) since 2008.
That could be expected up to a point, as that race attracts a certain type of horse, but winners of the big handicap (2.50) and Listed Radley Stakes (3.20) that follow both show a similar pattern, with the SPs not painting the picture of late-season chaos we might imagine.
All of the above comes before considering the dry autumn we have had. At the time of writing, Newbury is good to soft. The last time this meeting was run away from soft or heavy ground was 2011.

subset: commoncrawl


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Footwork is an extremely important part of tennis since your feet and legs are instrumental in getting you to the ball and allow you to recover for the next shot. Now, USPTA Master Professional Lorenzo Beltrame is back to complete the miniseries on footwork solutions with the "Net Game." The show covers the transition from the baseline to the net, what to do with the feet when hitting volleys, footwork for two different kinds of overheads, and how to start the point by either serving and staying back or serving and volleying. This show is a must-see for everyone. In this DVD you will learn the ideal footwork for a variety of situations, such as getting from the baseline to the net during a point, hitting volleys and overheads, serving and volleying, and when serving and staying back to rally.
Bonus Features: Full overhead lesson, Full lesson at the net, Running in for a drop shot, Full serve and volley lesson & Bonus episode on returning serve.
Runtimes: Main Feature: 20 minutes Bonus Features: 34 minutes
If your complete order has
only 1 or 2 DVDs and is being shipped in the United States,
you may choose delivery by U.S. First Class Mail for $4.
If your complete order has 3
to 6 DVDs and is being shipped in the United States, you may choose
delivery by U.S. Priority Mail for $7.20.
Indicate that you want
shipping by U.S. Mail in the "Additional Instructions" section of the Billing
& Shipping page when checking out.
Regular shipping via UPS or
FedEx starts at $9.95.


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ATHENS, GA, November 1, 2017 — State Conservationist Terrance O. Rudolph of the U.S. Department of Agriculture's (USDA) Natural Resources Conservation Service (NRCS) and Ricky Smith, president of the Limestone Valley Resource Conservation and Development (RC&D) Council announced today that a sign up for the North Georgia Poultry Energy Efficiency and Nutrient Management Planning Initiative is under way. The deadline for eligible poultry producers to apply is December 15, 2017.
Poultry producers looking to improve on-farm energy efficiency as well as water and soil quality through nutrient management, should visit their local USDA Service Center and submit their Conservation Program Application (NRCS-CPA-1200) before the December 15 deadline.
The Project area covers Bartow, Catoosa, Chattooga, Cherokee, Dade, Fannin, Floyd, Gilmer, Gordon, Murray, Paulding, Pickens, Polk, Rabun, Towns, Union, Walker and Whitfield counties.
More information on NRCS conservation programs can be found at http://www.ga.nrcs.usda.gov under the Programs tab.
USDA is an equal opportunity provider, employer and lender. To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: email@example.com.


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Year and a Day Journal #37: June 5th, 2016
Well, here I am again, kind of wondering what to write about. Why is there no full and complete list of 366 journal prompts somewhere on the Internet? Somebody needs to make that happen. I mean, I guess I'm doing it, but…somebody else should be in charge of this. I can barely make toast some days. As I'm writing this, I'm realizing I'm out of soy milk, too.
Anyway, no one should be surprised, I suppose, that I'm again taking some inspiration from the Pagan Perspective! Seriously, if you haven't checked them out, you need to do that pronto. They have some really great information for pagans, whatever level of experience you have.
This week's prompt is also taken from my own life, really, because this is it: How does food play into your path?
Now, if you have the chance, go back and read my previous post, which was Food-for the Soul? I don't know why exactly, but it got a lot of hits, and I have the suspicion that it's because that topic speaks to a lot of us. Or maybe because it had a proper title unlike most of my posts, but that's neither here nor there. Anyway, probably 90% of the population has a weird relationship with food at best. But, as I said in the end of that post, we have to try to mend this relationship in order to be at our spiritual best (or something to that effect). Perhaps there's no better way to mend this relationship than to make food into something spiritual in itself.
I'm leaving this prompt wide open, so if you ever use my prompts as inspiration, you can take it however you'd like. Maybe you want to think about some recipes you make for the different sabbats. Maybe you want to talk about how eating everyday is some kind of spiritual experience for you. Maybe you want to talk about how your food choices are tied to your beliefs. Now that I've suggested these things, I'm going to do all three.
Firstly–recipes for the sabbats. I don't freely celebrate the sabbats due to still being firmly located in the broom closet, but a lot of these recipes are just seasonable dishes that you can make without raising too much suspicion. For example, for Yule I made wassail, which is a drink utilizing apple juice and spices. There's nothing inherently magickal about this particular recipe or anything, but the spices in your nose and wafting through the kitchen can help to warm your spirits. I even used it as an offering for my Yule ritual. I think the most important thing about sabbat recipes is to bring the essence of the sabbat into your cooking. Why not make recipes with flowers for Beltane, or lots of wheat bread for Lammas? Make stuff with pumpkins for Samhain, and stuff with eggs for Ostara (if you eat eggs). For inspiration, I really enjoy the book The Kitchen Witch, by Soraya. I have the Kindle version. The author compiled lots of recipes for each sabbat and even has some extra tips. The only frustrating thing about it is that the majority of the recipes including meat and dairy, which I tend not to eat. But the book is really interesting and helpful, nevertheless.
Secondly–making food spiritual in itself. It might be helpful here to insert the beautiful phrase, "Self love is synonymous with self care." I heard that once on YouTube (I'm so enlightened). Regardless of the source, though, I think that the message is really important: if you want to love yourself, you have to take care of yourself. If you want to take care of yourself, you have to love yourself. So when you're cooking, you're (hopefully) caring for yourself. You need food to live, to survive, to thrive. The act of making your sustenance is the act of caring for yourself. It is, perhaps, a very personal thing. A ritual in itself. Some people choose to treat it as any other ritual, with the lighting of a candle and the use of special utensils. Sometimes I'm not that focused. But once in awhile, if I'm making something that feels especially witchy (like homemade soup), I'll actually set an intention for the food and I'll put energy into the spices and herbs. I'll stir the thing deosil or widdershins. Usually I make this soup for the purpose of healing and health, so it's packed with tons of vegetables and good intentions. I've eaten it myself when I had a cold to help me recover, and I've given it to friends who were sick. I even told my friends that it was "special healing soup" and that it would make them better, because mentality is sometimes half the battle.
Lastly–food choices in relation to our beliefs. As you can probably figure, I'm referring to certain lifestyles like vegetarianism and veganism. For me, personally, my ideal lifestyle is vegan. I was vegan for a few years, and while I've been abroad I've been vegetarian/pescatarian (the food culture here makes it very difficult to cut out dairy, eggs, and fish). When I buy food to make for myself, it's almost always vegan, but eating with friends or in restaurants is usually another story. When I return to the United States, I hope to go back to being about 95% vegan. Of course, people in the vegan community might tell you that there's no such thing as being 95% vegan, and if you are truly vegan, you're 100%. But I'm kind of a believer that each time you make a positive choice is what matters, and doing something positive is better than nothing. For me, veganism started out as a diet choice based on my weight and my obsession with food, but at least in the midst of my obsession I did get to learn a lot about the meat and dairy industries, and how veganism can impact these industries. I don't like to hurt animals. I don't really like to eat animals or animal products, at least not when I think about it. I don't want to harm anyone or anything. Does that sound like a familiar lesson we Witches learn?
Food is such a complex thing sometimes, but I truly hope that someday I, and everyone else, can have a healthy relationship with food. Regarding food as a spiritual tool may be one way to make that happen. When I eat, I want to know that it is the best thing for me, and that it doesn't conflict with my values.
If you're interested in hearing more about other Pagans and their food choices, check out the Pagan Perspective channel on YouTube from a few weeks ago. They touched on veganism and had some pretty interesting things to say.
I hope you all are having a wonderful weekend.
Blessed be!


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make it yours: jeremy mcelwain
I'm not sure how I missed this sneak peek before, but thankfully Grace's roundup of favorite homes led me to the colorful abode of Jeremy McElwain! Jeremy is one of the masterminds behind ColorTheory; he lives in Boston with his wife and two children. Naturally, Jeremy knows a thing or two about color and design. Although sometimes combining bold statement pieces and bright colors can be loud and overwhelming, Jeremy pulls the design together in a way that is inviting, cheerful and contemporary. The orange chairs in the hallway and the red chairs in the dining room create perfect pops of color and look amazing against the rich hues of the walls. It's okay to be a little daring with color; in my experience, the most unexpected palettes can be the prettiest. Check out the original sneak peek to view more colors in Jeremy's home. — Lauren
Palette 1 (Entrance Hallway)
A. Antique Green (Pratt & Lambert), PMS 377; B. Golden Fable (Pratt & Lambert), PMS 116; C. Startling Orange (Behr), PMS 165; D. Vivacious Pink (Sherwin-Williams), PMS 1905; E. Black Orchid (Pratt & Lambert), PMS 5255
Roundup 1 (Entrance Hallway)
1. Corallo Wallpaper, $212; 2. Quittin' Time Clock, $80; 3. Canteen Hook and Knob, $39; 4. Green Cabinet, $350; 5. Herman Miller Plastic Side Chair, $249; 6. Umbra Coat Rack, $150
CLICK HERE for the second color roundup and shopping ideas after the jump!
Palette 2 (Dining Room)
A. Scarlet Sun (Valspar), PMS Warm Red; B. Arbor Green (Pratt & Lambert), PMS 339; C. Sea Air (Valspar), PMS 628; D. Ebony King (Benjamin Moore), PMS 433; E. Pavilion Gray (Farrow & Ball), PMS 428
Roundup 2 (Dining Room)
1. Rand Rug, $199; 2. Wood Spaulted Oval Bowl, $325; 3. Twine Floor Lamp, $199; 4. Kartell Lizz Chair, $285


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Italy Life hacks Personal Society
From Santa's lil helpers' side
It seemed to me that this Christmas was all about presents and not about true feelings. Maybe being one of Santa's little helpers gave me a not-so-objective view but here's what I learned and want to share with you.
Don't enter a shop saying "I need to buy a present" like it's some sort of unusual thing during holiday season. Maybe say something about who you want to give the present to and your budget. Breaking news: it's Christmas and everyone buys presents, if it was for you you wouldn't be standing here with a blank face, trying to find your perfect gift with limited information.
If you don't want to spend more than € 10 for your bff, how about you take her out for a pizza and spend some quality time together? It's a much better idea than rushing in a shop on Christmas eve because you still don't have a present. Do you even think about her while shopping during the other months of the year?
Please don't complain that the shop is too crowded and people are queuing at the till, when you are blocking the line when it's your turn! I am sure you had time to find your wallet in your massive bag, figure out roughly how much you have to pay, if you have enough money or if you have to use your card, remember your code, come up with a new physics law and learn a foreign language.
Trust the shop assistants! If your great grandma is a posh lady with dozens of hats and corgis chances are she will like a flowery fragrance. Stop pointing at the ginger and Norwegian woods deodorant. But here you are, testing deodorants on every inch of your arms. Pardon? Oh, not what you are looking for? You don't say.
Oh, one more thing. Any kind of bowel tablets or digestion related herbal teas aren't considered present-able even with the prettiest wrapping. Why do you hate your friends so much? I'd get it if it was a funny joke but think twice please, a lot of other things are better jokes than that.
Sup dawg, I heard you like presents, but if something has a ribbon on it, it's already wrapped as a present. There is no need to make it more of a present. Especially if it's fifty grams of tea or a lip balm. And don't you dare pay with a €500 note.
That's all for this year, I feel like I spread enough Christmas cheer in this post.
Oh, any reference to real people or situation is... totally true!


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Dainty but fun sterling silver drops, one wavy, and one looped display Citrine gemstone drops. Sterling silver earring wires.
Citrine is one of the most valuable and popular gemstones in the quartz group. Citrine has been used ornamentally on tools and in jewelry for thousands of years. In ancient Greece, the stone now known as citrine first gained popularity as a decorative gem during the Hellenistic Age, roughly between 300 and 150 B.C. Some Biblical scholars believe that citrine was the tenth of 12 stones in Aaron's breastplate described in the book of Exodus. Citrine is also special in that it is the contemporary birthstone for November. It is considerably more affordable and available than imperial topaz, which is considered November's traditional birthstone.
Excludes MN sales tax
You might also like
Putin' on the Ritz Citrine Necklace
Payment is due upon checkout. Items will be shipped after payment clears. Paypal, Direct Checkout and Credit Cards through Etsy are the methods of payment.
A full refund is given for cancelled orders prior to shipping. After shipping, I will accept orders returned within 7 days for a full refund. However, shipping fees for those returned items are the responsibility of the customer.
All orders are shipped through the US Postal Service First Class Mail. Orders will be shipped promptly, usually within 24 hours of payment being received.
If you would like to receive your package sooner, please contact me and I will chose faster shipping and adjust shipping charges accordingly.
Please ensure all shipping information is accurate.
If you are unhappy with your purchase, please return the item within 7 days for a full refund, minus shipping charges. All returns must be received in original undamaged condition.
Each item is placed in a padded jewelry box and enclosed in a bubble lined heavy envelope.
Custom item requests are welcome. Contact me so we can begin a dialogue.


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Starting a Creative Business
Introducing Ask A Creative Founder, a new blog series highlighting creative founders in our community who will share their industry knowledge, challenges and tips.
We've asked experts in our in community - women we admire and who have so much knowledge to share - to contribute to blog series titled Ask A Creative Founder.
This month's question is: How did you start your business? What tips do you have for getting up and running?
When it comes to starting a creative business, we all have been to the end of Google. Our contributors talk below about starting a creative business and the things that helped them. There is some great advice below on starting a creative business–from starting slow and small, to finding your signature style, bootstrapping it, not getting caught up in perfection, hard work, and making money. Read below to learn more about their journey in starting a creative business.
Tell us about starting a creative business, Amy: I started while still working a full time job. I was able to spend the first 2 years figuring out my signature style and creating some of my signature products. I grew small and I'm still growing small. I was able to build up a retail audience and grow wholesale accounts and grow my online audience with a website/social media outlets. My biggest advice is to not rush it. Take your time, keep that job, work late nights and then when the time is right you can take the next step.
Tell us about starting a creative business, Bonnie: I started my business right out of college with about $50 and my old laptop! I had no idea how I wanted to use this little business dream to make money, but I did know that I longed to be able to use my skill set to encourage and empower other women to tell their stories well through strong design and heartfelt brand strategy.
If I could go back in time and speak words of encouragement to baby boss lady Bonnie, I would tell her to be patient. Starting a business is no easy feat, and it will require more hard work, long hours, trial and error, and fall-flat-on-your-face moments than anything else you've experienced. But it's so worth it! Be kind to yourself as you find your way, because goodness knows you won't have all the answers. Be humble as you seek out wisdom from others who have gone before you. Be open as you soak up all the knowledge you can from online resources, personal conversations, and educational experiences. And most of all, don't lose sight of how joyful this process can be! You are building something from the ground up, and isn't that amazing?
Tell us about starting a creative business, Brittany: My current business (Simply for Creatives) was born after I left my corporate banking job to start my own portrait photography business. As my studio grew, I got to know more creatives and realized the financial piece of the puzzle was a big hurdle. Where most cringe at crunching numbers, I love to pour another cup of coffee and dive in. So I started this business to empower small creative business owners with simple tools to help understand your financials and make smart CEO decisions.
My biggest tip for starting your small business is do it without taking on debt. Put money aside before you start your business, create a budget and a 6 month plan so you can relieve the guess work of your finances as you get started. Taking on big lumps of debt from the beginning can make starting a business feel like a bigger uphill battle.
Tell us about starting a creative business, Caroline: Just start! We can get caught up in wanting everything to be perfect when we launch and it's never going to be. Just put your work out there and start talking about what you do. Also get your finances in order at the beginning. Have a separate bank account and such for your business. Take it seriously at the beginning and it will grow that way!
Tell us about starting a creative business, Jackie: I have two businesses and they each started in slightly (ok, very) different ways. As a stationer focusing on fine wedding stationery, Sincerely, Jackie is my first and primary business. I began designing stationery back in 2008 by entering design contests through Minted and was instantly hooked. Never imagining I could earn a living off of design, I ran my design business as a side project while working full-time in corporate America and going to graduate school. My educational background is in Industrial/Organizational Psychology, which is the psychology of people in working environments. For five years I worked full-time in Talent Development, where I coached future leaders in their interpersonal skills, administered personality assessments to aid leadership growth, and helped prepare the organization for a boom in retirement and turnover. It was a fulfilling, but exhausting career. All the while, I was falling deeply in love with typography, wedding invitation etiquette, fine print methods, and couples getting married; Sincerely, Jackie was thriving and beginning to stretch me to my maximum capacity. When my husband and I began thinking about starting a family, we decided that leaving my full-time job and focusing on Sincerely, Jackie would best serve our family. In 2013 I was sad to leave my full-time career, but thrilled to have the ability to focus only on Sincerely, Jackie and my wedding clients.
Having already had my foot in the proverbial door, I found myself in a unique situation to create The Everyday Mother, which has quickly become my passion project. In May of 2016 my husband and I welcomed our beautiful baby boy, Richard Peter. He weighed 2lbs 2oz, was 14 weeks early, and his birth literally saved my life. I developed HELLP Syndrome, an extremely rare, potentially fatal pregnancy complication that can only be cured by delivery. We spent 99 days in the NICU with little Richie, and that's where The Everyday Mother was born. Unlike Sincerely, Jackie – which was created because I loved design and wanted to find a way to do more of it, The Everyday Mother was created out of sheer necessity. I needed something, couldn't find it on the market, and decided to create it myself.
The Everyday Mother is a printed baby log for tracking daily essentials - feeding, napping, diapers, and even showers for mom (let's be real!). When Richie was in the NICU, I had to keep meticulous notes on my pumping, which is when I discovered there was nothing on the market that I could use. Yes, there were apps, but I needed something I could bring to and from the hospital (where cell phone service was poor). Even more, I wanted it to be BEAUTIFUL, you know, to perk up the oh-so-glamorous task of pumping. I created a simple template that I printed at home, and then shared my template with other mothers in the NICU, who all appreciated it just as much as I did. After leaving the NICU, I had to track even more baby details, so I decided to expand the original template and make it into a beautiful, spiral bound notebook that ALL families could use, NICU or not.
With The Everyday Mother, I had originally planned to print a handful of books. It was honestly the minimum order with my printer, just so that I could have the book myself. I sent out an email to friends, family, and some industry peers to see if they could help me at least sell the additional books I had to order. Well, the first print run sold out within a few days, then the second print run ran out, and now I have a second business (and a whole lot to think about) on my hands.
Be prepared to work your tail off, and do not expect instant success. Starting a business may look pretty, thanks to social media glorifying it, but the truth is that it is extremely demanding, time consuming, slow to grow, and financially draining in the beginning. The instant-success stories only seem instant because we discover people online after they've worked for years – trust me. It took close to five years for me to turn a profit with Sincerely, Jackie. The first few years of business are there for you to build a foundation – network, learn your craft, hone your skill, master your market, study your audience, get a fundamental understanding of the financial aspect of operating a business. It'll take time and money, but it'll set you up in the long run.
Tell us about starting a creative business, Kelly: I started my business with 20 cents on Etsy. Etsy was a great jump start for me and gave me the confidence, time, and drive, to build a solid foundation for my business. I made a lot of mistakes in the beginning, but that's why I'm glad I was on Etsy making those mistakes and not spending a ton of money on a shiny new website that I wasn't ready for yet. My biggest tip for getting up and running is to just start - waiting until it's perfect isn't an option because no business is perfect.
Tell us about starting a creative business, Kelsey: I started doing freelance design work when I started college, finding clients on Craigslist – not a great idea now! I started an Etsy shop around the same time, selling a wide range of things, though nothing ever really stuck. Eventually I stumbled upon printable planners + organizers out of a personal need I had for a meal planner. I decided to create my own and make them look different than what was already being done. These took off as my freelance work grew, too, and I was able to eventually merge the two into one business that teaches other creatives how to organize, design, and market digital products. My best advice for a new business owner – figure out how you can make your business stand out from the rest. How are you different? How can you be memorable?
Tell us about starting a creative business, Paula: My business came about when I started designing party invitations and party goods for my son's birthday party. Mostly friends, then word of mouth, more and more people were asking for me to design something for them. I later started doing in-person markets which warranted a non-custom line of products, which have now become my main product line.
Looking back, I was pretty unprepared when I started my business. There are a lot of things I wish I had planned out ahead of time - like knowing how much I needed to pay myself and how much I would need to sell to do that. It took me many years to feel comfortable taking money out of my business for myself, but had I not, I definitely would have given up. Now I am getting better about planning, setting and measuring goals (thanks to the SCF Goal Planning Worksheets) which makes paying myself easier and actually allows myself more flexibility because I can stop worrying about all the things in the future and just worry about what's on my current list.
I feel like my story is everyone's story - I started because someone asked me to design something for them and it turned into a business almost by accident. Always dabbling in invitation design, mainly because I have a degree in art with a concentration in graphic & layout design, I was always the "go-to" on volunteer committees and shower hostesses for the invitation. My mother-in-law actually booked my first paying wedding invitation client for me! After designing wedding invitations professionally for 5 years, friends starting asking for advice, I was asked to speak at the Stationery Academy conference, and then started coaching other designers in the stationery and gift industry. My best advice: From the beginning, there was so much to do, so developing solid office hours and work blocks was important with a full time job. Charge what you're worth right out of the gate - so many of us undercharge when we're new. Create processes and workflows so you can work efficiently and develop a good communication plan with your clients. Always be ready for shifts and change - it goes fast in the beginning, so embrace it!
Thanks so much for sharing more about starting a creative business. Next month, we'll get their answers on how they discovered their signature style! In the meantime, keep up with all of our creative founders through the links above.


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Swarovski Online Summer Sale Now Live!
Spoil yourself or your friends and family with Swarovski crystal creations. Check out the fantastic bargains available in Swarovski's summer sale, with discounts of up to 50%, don't miss this opportunity to purchase the Swarovski pieces you have always wanted!
Ensure you read all T&C's on the Swarovski website and make note of any associated expiry date: Unknown
Earn Swarovski Cashback
Earn cashback in the Swarovski sale and become a free member of Top Cashback.
Whether you shop online for car insurance, household utilities such as gas, electricity or broadband or everyday stores such as Debenhams, Tesco and Argos, claim your cashback today.
It's free to join, and it's easy to earn over £300 in 12 months.
Official Swarovski website: http://www.swarovski.com
Emily Bird - Swarovski Deal Guru
Emily Bird is one of our resident Swarovski deal experts who monitors the Swarovski website for news about the next Swarovski sale.
If there are any Swarovski special offers or voucher codes to be had online then Emily is usually the first to know and you can guarantee Emily knows when the next Swarovski sale starts.
Tell your friends about the Swarovski Online Summer Sale Now Live!
Do your friends and family know that the Swarovski Online Summer Sale Now Live! has started? Do they like shopping online at http://www.swarovski.com? Why not tell them that the 2019 Swarovski sale is underway with some great reductions.
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Writing Music for Film and Television: Mark Cross
Presented by Musicians Institute - Grades 9-12
May 19 , 2015 Show: 2:00PM
For more information about GRAMMY Museum education programs, please email [email protected]. To book a school tour and program, please call our Group Sales department at 213.763.7923.
Join successful producer, composer and mixer Mark Cross as he teaches students how a prime-time TV show soundtrack is created using state-of- the-art software (Logic and Ableton Live). Mark will bring in soundtracks from episodes of your favorite TV shows and demonstrate and discuss his approach to mixing music, dialog and sound effects.
Event Schedule
- Tuesday, May 19, 2015 at 2:00pm Add to Calendar


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Intimacy. A few years ago in a women's group, we talked about being intimate with yourself. At the time I could barely imagine what this could mean, especially in terms of our cultural perception of what intimacy might be.
But it has just occurred to me – what it means to be intimate with oneself. Becoming intimate with Jackie has meant so many things, beginning with giving her permission to be herself – to feel what she feels, to use her voice and her expression to be Jackie – however that may look or be received.
This has required – and continues to require – tuning in to my own channel; filtering out the content I do not wish to view or absorb into my being. Self-judgments, negative opinions of others, harmful media – and yes, even an awareness of how I eat and treat my body. All are run through the sieve of my own heart's desires.
I've had to "sit on the shelf," feeling the full emptiness of my inability to find value in who I am. And from those experiences has blossomed an appreciation of the simplest – and the greatest – pieces that are ME.
Intimacy with myself equates to listening to my own voice, standing in the mirror and taking in the whole of what I see. And it has also taught me to listen to my heart, and believe in what it tells me. Being intimate with Jackie – as Jackie – means I know her, trust her instincts and allow her emotions. She is honored and loved by me.
The road that leads to intimacy within ourselves – and with those whom we most love – is to listen….to the whispers of the heart……


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Will Google leaving the enterprise market set back our industry?
Earth Observation and Spatial Analysis
Who would have thunk it, but Google have announced over the last few weeks that they are de-supporting Google Maps Engine and the Google Earth API, plus Google Earth Pro will now be free. This all adds up to Google no longer being interested in the enterprise mapping market, or anyone paying them for mapping services. Seems difficult to believe given the money they have invested over the last 10 years or so. But Google are a pretty ruthless bunch. While we used get really excited over the innovative new technologies that appeared from Google Labs (itself discontinued in 2011), and we certainly like what they give away for free, Google do have a bit of a reputation for dropping things that are not congruent with their direction of travel or don't (directly or indirectly) make money. Its not a long-term "lets migrate our users to the new product" approach…
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Welcome to WebmasterWorld Guest from 188.8.131.52
Forum Moderators: rogerd
Time Warner Inc.'s AOL unit agreed to buy Socialthing, whose technology lets people gather social- networking updates in one place, to draw more online advertising revenue.
Socialthing, based in Boulder, Colorado, aggregates friends' photos, text messages and music preferences from different social networks. The company has four full-time employees and partnerships with companies including Facebook Inc. and Digg, said Allie Burns, a spokeswoman for New York-based AOL.
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Wolfenstein: The New Order does not have multiplayer
Bethesda's championship of single-player games continues with Wolfenstein: The New Order, which machine Games has decided shall not have a multiplayer component.
Speaking to Gamespot, creative director Jens Matthies said working on the franchise is an honour. Perhaps tampering with the formula would be sacrilegious?
"It's such a huge part of video game legacy. If there's a video game museum, Wolfenstein is in the first room. It's the start of the wave that shaped the world of gaming. On a personal level, I played this when I was younger and it was mind-blowing. I never then of course dreamed that I was going to be working with it. It's both an honor and a legacy," he said.
Wolfenstein: The New Order is expected in the fourth quarter of this year, and is apparently coming to current and next-gen consoles as well as PC. if you're not caught up on the game's reveal, the Gamespot video below features discussion, developer interviews, and more.


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Here's a new piece of street art in SOMA on 12th betwixt Folsom and South Van Ness/Howard. I like it. Not sure if the piece is in reference to the Bear culture that prevails in the SOMA area, but beyond all that, it's a nice piece. This bear sits comfortably, cross-legged and civilized atop a death skull, and just to expand upon the visual metaphor; the death skull sits comfortably atop a flying death skeleton. Why not, Bear & Skull? Welcome to the neighborhood.
UPDATE: It seems this is a piece by Ryan Travis Christian (RTC).


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Welcome to the best place to connect and collaborate in school business!
For more than 90 years, CASBO has been uniting school business leaders to help you hone your skills, advance your career and build your network.
Meet face to face with your colleagues and friends, connect with their knowledge and expertise, and start cultivating connections throughout school business today!


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When it gets really bad, they finally start laughing…
I know someone in divorce hell right now. And I have learned that when he's especially jovial, I mean really jovial, things are at their worst. I used to ask what's going on that he's so happy. The answer threw me off at first. He would then get very serious and recount the latest version of court drama he'd just been through over custody issues. When he's the exceptional clown, things are so bad he's just got to laugh. Laughter is his antidote.
For some people this is what it takes to laugh. Situations that need the medicine of laughter.
Photo: Stock.xchnge


text: The Cozlink Gigabit 850nm SFP Transceivers of multi mode fiber optic nature with C 550m are designed in accordance with MSA (Multi-Sourcing Agreement) standards to offer a cost-effective way to increase performance and connectivity of fiber-connected network components.850 nm SFP Transceivers from Cozlink use a short wavelength (850nm) VCSEL laser diode, supporting data transport over a maximum cable distance of 550m (0.3 miles). These Gigabit Multi Mode 850 nm SFP Transceivers can be installed into any fiber networking device run using MSA compliant SFP port, providing a reliable upgradation solution existing network devices framework.Cozlink 850 nm SFP Transceivers deliver convenience and scalability are fully hot-pluggable and thus can be installed without interrupting network traffic or requiring restarting of any device. You may also look for compatible pigtails, patch chords and cables etc. at Cozlink that can be used with 850 nm SFP Transceivers.


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Sirubari village is a totally unspoiled Gurung settlement set in the height at 1700 meters above sea level. The village is in Syangja district southwest from Pokhara, takes about 4 hours by private jeep and 6/7 hours by local bus.
The major attractions of this village are daily life style of Gurung community. Gurung is one of the ethnic people of Nepal. These typical Nepalese villagers will look after you, entertain you and give you a taste of true Nepali hospitality, which you are not likely to experience in the cities. The other worth seeing things are panoramic views of Nepal Himalayas. A short excursion to Thumro, which is an hour's walk away is rewarding with its breathtaking view. From here you can see the Annapurna and Dhaulagiri range. Foot trails are all stone paved. We rarely find tourists who already visited this village are not impressed by the warm welcoming and family like behavior of the locals.
A stay at Sirubari village is without a doubt a rewarding and unforgettable experience for any foreigner. It is noticeable that in may 2001, Sirubari in conjunction with the Nepal tourism board was awarded the PATA Gold award in recognition of its efforts to preserve the culture and heritage of Nepalese total life.
Day 01 :Drive to Pokhara, overnight in Hotel.
Early morning, 6 hours scenery drive to Pokhara. Check in Hotel, after few break you will take sightseeing Pokhara valley such as David fall, Gupteswar Mahadev Cave, Bindabasini Temple, Seti Gorge and Fewa lake boating , in the evening transfer to hotel , over night at hotel.
Day 02 :Drive to Sirubari Village., overnight home stay.
After breakfast, you will 4-5 hours scenery and off-road drive to Sirubari, arrive at Sirubari village, Welcome ceremony by villagers and blessing by village Lama interact with home-stay families and evening watch culture programs. Overnight at home-stay.
Day 03 :At full village visit with villagers.
Today you will have village tour, visit panchamul High School and visiting monastery etc. Overnight at home – stay
Day 04 :Drive to Pokhara, overnight hotel.
Today you are going to good bye to Sirubari Village, drive back to pokhara. Overnight at hotel.
Day 05 :Drive to Chitwan National Park, overnight in Hotel.
Early morning drive to Chitwan National Park, check in hotel, after few rest have a lunch. Jungle guide will brief you about full natural programs and head on for jungle activities. After briefing about the nature programs you will guided for village walk and sunset view, visiting elephant breeding center and evening dinner with culture program. Over night at resort / hotel.
Day 06 :Full day jungle activities, overnight Chitwan.
Today you will get wake-up call at 6 am with bed tea and after break you will transfer to the elephant back safari for jungle excursion. After lunch will have chance to view and elephant bath and you will takes to the canoe ride and jungle walk. Overnight at resort
Day 07 :Bird watching and drive to Kathmandu, transfer to Hotel in Kathmandu.
Early morning you will takes for bird watching in the river of Rapti river. Where you can find more than 260 specious of bird this place in paradise for bird watcher and after breakfast you will departure to Kathmandu through beautiful river view and Nepali country side, you will reach at your hotel in Kathmandu. Overnight at hotel.


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Money Box Rally
A fun way to see how industry and production work
The "money box rally" acts as an open day for schoolchildren aged between 13 and 14 and is well-established in Lübeck as an interface between school and industry. With the help of a product, the main theme of the open day is to see how the company works and get to know the departments as well as learn about 3 forms of on-the-job training. During the rally, the production of a stainless steel money box replaces that of a stainless steel valve.
These regular events are organised and carried out by Mankenberg`s trainees who have the chance to demonstrate their presentation and communication skills. The pupils, on the other hand, spend a day at Mankenberg and learn all about the company and possibilities for on-the-job training. The money box rally begins with a short PowerPoint presentation which introduces the company and its products. After that it`s off to explore the whole company.
First stop is at the Order Processing Department. Here the pupils are given a piece list for their stainless steel money box which is made up of various components from the Production. Off to the Technical Department where the technical drawings are explained and handed out. Then over to the Production where the pupils can get the individual components from the store and assemble their money box.
Finally their creations can be inscribed using an electrochemical process. At each stage of the rally the trainees explain what happens at the company.
Potato salad and sausages help the pupils when they fill out a questionnaire on the money box rally pinpointing the most important aspects.
Many of the pupils later apply for on-the-job training at Mankenberg. The money box rally is an ideal opportunity to make people more aware of career prospects in industry.
Further information is also available at: www.tecnopedia.de/info/ihk-regional/schleswig-holstein/
or in our Press Archive
Are you a teacher or pupil and would like to take part in the money box rally?
Then why not contact our trainee supervisor
Mr Heiko Bischoff
+49 (0)451 879 75 56
Pressure Reducing Valves Back Pressure Regulators Burst Pipe Isolating Valves Flow Control and Differential Pressure Valves Vacuum Breakers and Vacuum Control Valves Safety Valves Pilot-operated Control Valves Surge Relief Valves
Continuous Bleeding and Venting Valves Startup Bleeding and Venting Valves Combined Bleeding and Venting Valves
Float Valves for Installation in Tanks Float Valves for External Installation on Tanks Float Valves for Pipelines


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Soul singer James Brown sang It's a Man's Man's Man's World and 40 years later it's hard to argue that things have changed among the senior ranks of the NHS.
The current revolution in primary care is no exception. GPs are enjoying increasing influence with the introduction of clinical commissioning groups (CCGs) but senior roles in these organisations remain dominated by men.
The government's pledge to put GPs in the driving seat has left many female clinicians feeling like backseat passengers.
Female representation on CCG governing bodies' is relatively small (21%) when you consider they outnumber their male counterparts in general practice (63%).
This lack of female leadership is reflected across the wider health landscape in academia, senior clinical and medical directorships in hospitals and organisations like the British Medical Association.
There are exceptions, such as Dr Clare Gerada, chair of the Royal College of GPs, but it is telling that she is the first female to hold the position for 50 years.
The NHS needs creative leadership more than ever as it wrestles with the conundrum of delivering more for less.
My own CCG chair has already said that the NHS is lacking in depth when it comes to innovative leaders, and one way of addressing that is to bring more women to the table.
We bring distinct skills that can complement and balance a male dominated environment including the ability to empathise, build relationships and multi-task without losing focus on what matters.
This will help deepen the NHS's existing pool of talent and help increase our capacity and capability. Evidence shows that gender diverse boards increase financial and organisational performance.
This isn't about "positive discrimination" as much as making use of all the resources we have at hand – a problem the NHS wrestles with in various guises.
So why aren't more women taking a leading role? The key is work-life balance, or rather the lack of it, which puts female GPs with families at a huge disadvantage.
Work-life balance is a much touted phrase but how many firms in the public or private sector genuinely accommodate it? Yes, it dutifully appears in most job application packs but the reality is it is rarely accommodated.
It is an optimistic and, some would say, foolhardy soul who would breeze into the boss's office in the current economic climate and demand to work at home three days a week.
It is outdated working practices rather than some shadowy cabal of the old boys' network that is holding women back in healthcare today.
Small, seemingly innocuous measures such as holding meetings and training in the evenings instead of during the day, the difficulty of GPs returning to practice after periods of maternity leave, the lack of co-opted posts and robust role models combined with scant networking opportunities all add up.
The real tragedy is that many female GPs are lost to the profession after they have children or return on a sessional basis which accommodates the demands of childcare but keeps them on the periphery of gaining enough experience to sit on a CCG board.
CCGs are running to stand still at the moment but they have to genuinely look at female representation at board level ensuring it reflects not just the workforce but the local community.
Interestingly, a number of countries, including Norway, have introduced a quota system where 40% of public sector boards have to comprise of females members.
In the UK, this work is being progressed by the 30% Club, a group of prominent chairmen and organisations committed to increasing female membership on corporate boards.
It's important to note that this is all about about strengthening the NHS's leadership pool, not telling men they aren't doing a good job.
Mentors can also play an important role in helping female GPs bridge the divide and have proved invaluable in my own career.
I have been and continue to be mentored by some great men and women who provide a good sounding board to bounce ideas off, discuss challenges and opportunities, suggest useful contacts and potential openings, and provide a critical but constructive voice.
My greatest mentor is my mother, a pharmacist, who instilled the belief that my sister (an astrophysicist) and I could do and be anything we wanted to as long as we were was prepared to work for it.
Finding a mentor can be as simple as approaching someone you respect after a lecture, offering to take them out to coffee for a chat or contacting them via Twitter or LinkedIn.
The majority of people, however successful, are flattered and only too happy to share what they know, especially if you share a common interest.
All you have to do is ask. You may be surprised by the results
Dr Nikita Kinani is a clinical executive with Bexley clinical commissioning group, medical adviser for NHS Direct, and co-chair of the Network, an online forum where health professionals can share best practice. You can follow Nikita on Twitter at @NikkiKF
This article is published by Guardian Professional. Join the Healthcare Professionals Network to receive regular emails and exclusive offers. The Guardian is hosting an event on CCGs – First 100 Days – on Monday 8 April from 5.30pm. Contact firstname.lastname@example.com for more information.


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This is not much of a surprise, but it seems that Note 3 will be continuing on the path of the latest Samsung flagships, and will be using a Qualcomm processor in US, and Samsung's own Exynos chips internationally. A new AnTuTu benchmark shows that an S800-powered Note 3 is being tested on the Verizon network in US, while other benchmarks before have shown the Exynos version.
The new benchmark scores 28,786 points with a 2.3 Ghz processor, while the previous benchmark showed a 33,082 score using an Exynos 5 Octa processor that was clocked at 1.9 Ghz. If these results are final, then the international Exynos version will be about 15% faster than the US one. This was to be expected, because we already knew that the 1.9 Ghz Tegra 4 that uses the same Cortex A15 core, should be faster than Snapdragon 800.
That being said, I'd be surprised if Samsung will sell them with this much of a gap in performance. However, they might think the US customers won't mind it as much if the S800 version is also significantly more battery efficient. Samsung has been having some issues with the Exynos 5 Octa drivers, because this big.Little architecture is not only new to them, but also pretty hard to optimize, because they need to find the perfect balance when using either the Cortex A7 or the Cortex A15 cores.
It's good to keep in mind that the Exynos-powered Galaxy S4 didn't have much worse battery life than the US version, though. If Samsung will optimize the drivers some more, it's possible there won't be major differences in battery life between the two versions, but this could go either way, and it's best to decide then if this issue affects your or not.
The version that is being shown in these benchmark is Android 4.2.2, but I'm quite certain Note 3 will launch with Android 4.3, if Android 4.3 will be released this month or soon. We already know that Samsung is going to skip Android 4.2 for the Note 2, so it wouldn't make any sense to release the Note 3 with Android 4.2. They have at least 3 solid months until the Note 3 will start being shipped, and considering the Android 4.3 changes aren't huge, I don't think it's going to be a problem for them to ship it with this version. I'd expect the Note 3 to come out sometime in November, as usual (although not necessarily in US this early).
[Via Phonearena]


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The spirit or energy around your creative self-care practice is driven by your desire and willingness to listen to what resonates, then act on it. I think of creativity as a spiritual energy. It's an impulse that comes from somewhere deep within me that I don't have to understand. I do have to give it permission to be expressed. When I'm stressed, tired, not taking care of myself or have no room for play or visioning, it's hard to connect with the spirit of … [Read more...]
Opening Up to the True Spirit of Creative Self-Care
Acknowledge and Honor Emotions to Take Creative Self-Care to a New Level
Every road leads through emotions and triggers, especially when it comes to creativity. As an emotionally-fueled experience, creativity guides you towards what you feel, fear or want to understand more clearly about yourself and the world around you. And when it comes to truly practicing creative self-care, emotions are the guiding force. In a way, you are always dancing between what you acknowledge you feel, are afraid to feel or don't understand how to feel. … [Read more...]
Listening to the Wisdom of the Body to Guide Creative Self-Care
Listening to the wisdom of the body becomes essential when you feel overwhelmed, stressed and exhausted. Yet, it's in these situations people force things the most, attempting to meet an unrealistic goal, honor a commitment or live up to an unreasonable expectation. In a culture where being strong all the time and pushing through is expected, listening to the wisdom of the body can seem a bit "airy fairy" or impractical. Add in deadlines and societal … [Read more...]


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- Price$3,000
- SQ. Feet6,098
- Acres0.14
2nd Street, Dunkirk
Bare lot with lots of potential! 2 other lots for sale lots( 13-14)
Essential Information
- Price$3,000
- Square Footage6,098
- Acres0.14
- TypeLots and Land
- Sub-TypeResidential Land
- StatusActive
- Lot DescriptionOther
Additional Information
- Days on Market168
Community Information
- Address2nd Street
- SubdivisionNone
- CityDunkirk
- CountyJay County
- StateIndiana
- Zip Code47336
School Information
- DistrictJay Schools
- ElementaryWestlawn
- MiddleEast Jay County
- HighJay County
Listing Details
- Listing AgentVickie Harvey
- Listing OfficeHarvey & Associates Realty LLC
Properties marked with the icon,are provided courtesy of the Indiana Regional MLS Inc. Internet Data Exchange Database.
IDX information is provided exclusively for consumers' personal, non-commercial use and may not be used for any purpose other than to identify prospective properties consumers may be interested in purchasing.
Data is deemed reliable but is not guaranteed accurate by the MLS.
MLS Content is copyright © Indiana Regional MLS Inc.
IDX information provided by the Indiana Regional MLS


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Beast Hunters; Predacons Rising found in the UK at Tesco sto
Want to join the Unicron.com news team? Just want to help out? If you find some Transformers news or rumors out there that you'd like to see up on Unicron.com, post them in here. Please credit/link to an original source, even if you found it on another Transformers site. We might just move your post to the Front Page News forum!
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Beast Hunters; Predacons Rising found in the UK at Tesco sto
Most likely slow on the uptake with this but in the UK the Predacons Rising sets are on shelves and ready to buy at tesco stores
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Dread update 32 months
Brought to you by Eveline op 1:37 PM 1 comment:
Labels: Dreads, Instagram, Photography
Easy Vegan Ramen
Maybe you've noticed that a green lifestyle is booming nowadays. Everywhere you go you'll see vegan restaurants popping up. The World Health Organisation has a new Healty diet Fact sheet. And a whole lot of people begin to question their eating habits.
Very nice off course all that attention but I hear a lot of wining too. For example:
"It's just not that tasty!"
"I'm never going to like veggies!"
"I need my bacon!"
"Where do I get my protein?"
Absolute nonsense if you ask me. A vegan diet can be just as tasty as any other diet. You just need to know how to make the good stuff, or purchase it off course. What also bothers me is that some people assume that vegans only eat grass and hemp seeds. Not true, there are plenty of plant eaters who slaughter a bag of crisps daily or lick on Tony's chocolate lollipop like life depends on it.
Whatever floats your boat.
I have a 99% plant based lifestyle for a good year and a half now. 99% plant based means that my menu contains a lot of fruits, veggies, legumes, nuts and whole grains and every now and then I'll eat a veggie pizza from our local pizza guy. I have never felt so good eating this way and I don't ever see myself change in the future. I can't say I'm fully vegan because I don't pay attention to E-numbers and I still wear my leather belt from years ago. Maybe in the future i'll become full vegan, who knows. Anyway I know that I'm doing better for myself, the animals and the planet than if I wouldn't have this lifestyle.
All the small things matter. Maybe you're a great recycle lunatic, grow your own veggies, own a shower clock, go thrifting, have 47 solar panels on your roof or you are a die hard raw-vegan. It all contributes to a better planet. So if you want to more or just want a super tasty dish scroll down below for the recipe for easy vegan ramen. You'll be shocked how tasty cruelty-free food can be.
Ingredients (for 4 persons):
- 4 carrots
- 1 bell pepper
- container mushrooms
- 2 leeks
- 1 onion
- seitan
- 1 clove garlic
- soup noodles for 4 persons
- 2 vegetable broth cubes
- sriracha
- soy sauce
- tamari
- salt
- pepper
- vegetable oil
- Cut all veggies in thin strips.
- Grab your largest pot and sauté the onion and garlic in a little bit of oil.
- Add bell pepper and mushrooms.
- When the mushrooms are ready add vegetable broth.
- Add carrot and leeks.
- Let this simmer on low heat for fifteen minutes.
- Bake the seitan until crispy in four minutes.
- Add the noodles.
- Add a dash of pepper, salt, soy sauce, shriracha and tamari.
- Taste if the ratio sweet/spicy is alike.
- Add seitan.
Brought to you by Eveline op 6:38 PM No comments:
Labels: Food, Plant-Based, Vegan
Dread update 22 months
Soooo.... It's been a while...
Sorry bout that...
If you want to look back on what happend the last past months, please check out my instagram at @evedreadss.
Sorry bout that...
If you want to look back on what happend the last past months, please check out my instagram at @evedreadss.
Brought to you by Eveline op 10:31 PM 1 comment:
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VANCOUVER: British Columbia pledged on Friday to crack down on real estate contract assignments - dubbed "shadow flipping" by local media - in a new effort to help cool down red hot housing markets, particularly in the Vancouver area.
Shadow flipping is where a party agrees to buy a property for a set price, but before the sale closes, they resell the contract to a third party for a higher price, taking the difference between the original and new selling price as profit.
The ruling Liberals said they would introduce new rules in the coming weeks to prevent the "potentially predatory" practice, undertaken by some real estate agents and purchasers.
"New provincial rules will prevent the abuse of assignment clauses by requiring the express consent of the seller and mandating that any profits from assignments are returned to the home-owner," the province said in a statement.
Shadow flipping has been pointed to as one of many factors driving Vancouver's runaway housing prices, particularly on the city's desirable West Side, where the median selling price for detached homes hit C$3.4 million ($2.6 million) last month.
The price for a typical home in metro Vancouver, including condos and townhouses, hit an eye-watering C$795,500 in February, with sales volumes jumping 36.3 percent.
The province also pledged to work with the city of Vancouver on "collaborative steps" the two governments could take together to help boost housing affordability in the city.
The promises comes just days after hundreds of residents packed into a Vancouver community center to discuss factors behind the wild real estate market, including international capital flows - particularly from Asia - local real estate practices and speculation. ($1 = 1.3015 Canadian dollars)


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Village Charities
The Parish of East Farndon (as opposed to the Ecclesiastic Parish) has three Charitable Trusts. Their purpose was enshrined in a Charities Act Scheme of 1915 and this was re-affirmed in an updated scheme in August 1991.
In 1915 the three named Trusts - ANN BROWN; MARGARET HALFORD and RANDOLPH MIDDLEMORE - were amalgamated under the title "The United Charities of East Farndon" and continue to this day registered under that title.
Income is derived from investment interest in shares in the Charity Commission Common Fund and from land rent from the acreage owned by the Village. A typical yearly income is about £1600.00 with expenditure nearly always matching this figure.
But the Charitable Trusts go back long before 1915.
The oldest is the MARGARET HALFORD CHARITY-which was established in 1640. Margaret Halford was the widow of Daniel Halford, Rector of East Farndon from 1588 to 1622. This Charity came into being through a grazing rights bequest on Common Land in the Parish of Mowsley. The original sum of £1 was increased in 1705 when Mr Charles Carter added a further £20. When the Enclosure Act came into being in 1781 the "rights" were consolidated into an appropriate acreage and a field was created. This field continued to provide income until it was sold in 1996 and HADDON'S FIELD was purchased in East Farndon Parish. In 2009 this land was sold and the proceeds invested. The costs of maintenance and insurance meant it was no longer sound economics to keep it. The proceeds of this charity were to be used to enable young people to be apprenticed.
The next charity - THE RANDOLPH MIDDLEMORE CHARITY- was established in 1701. Randolph Middlemore was Lord of the Manor of East Farndon.The bequest this time, when a little was added by his widow, provided money which was used to buy a cottage on Main Street, East Farndon and an acre of land - known as POORS' LAND - in the village. The upkeep of the cottage became too costly and in 1924 was sold with the proceeds being invested in the Charity Commission Common Fund Stock. The field remains to this day and is often referred to as the ALLOTMENT LAND.(For information the rest of this field is invested in Parish Church ownership!!). The proceeds were originally to be used for providing coal for the poorer residents of the village.
The third charity to be set up was ANN BROWN'S CHARITY - established through a bequest in 1871. This bequest, written into the Will, was for a sum of money to be invested in Common Stock - part of the Charity Commissioners Stock funding - with dividends to be used within the Parish of East Farndon.
Over many years, the income or dividends to be used from each Charity fluctuated considerably. However, coal allocations; apprenticeship grants; etc. continued to be given. The 1915 retitling as "United Charities in the Parish of East Farndon" did not ease the restrictions placed on the administration of the three charities and it became more and more difficult to comply with the Trust Deeds.
With the advent of the 1985 Charities Act the Charity Commissioners finally permitted a re-drafting of Resolutions pertaining to the United Charities. In August 1991 a new Resolution was granted allowing income to be administered in accordance with the pre-1915 Resolutions but without the rigidity and inflexibility that had constrained the Trustees previously. The original aims established in 1640; 1707 and 1871 continue to be met but with the amalgamated income from the three charities - thus making them far more relevant in today's climate. Few people today burn coal and apprencticeships are almost a thing of the past.
Therefore the current Trustees look forward to residents in the village of East Farndon benefiting as appropriate for many years to come.
Lastly, the Charity Aims set out in 1915 and then again in 1991 state that they shall be used for :-
"general and/or Individual persons resident in the Parish of East Farndon ………to assist in ……conditions of need; hardship; distress ….……by making grants or paying for services; items; etc. ……………..".


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I heard there was a new bachelor Season…Admittedly, I watch A LOT of TV, but that's on show I just couldn't get into….but when I saw a bunch of girls, all dolled up win their Jigsaw getups and a bouquet of roses – I just HAD to… I HAD to!
In the mean time – besides awards season that's upon us here in LA… Jigsaw has their own little awards thingie going on, in the form of 20% off the SALE items…Just follow this link tot their sales items and use the code BlogLove0506 for those additional 20% discount beyond the sale.. and no, I am not getting anything in return – I just like their clothes ( I got the red jeans pictures above, and they are stretchy comfy sexy and dont show my butt when I sit down!!! ) so if you were wondering what to get for yourself on valentine's day…
and the models are…. Elizabeth, Jodi, Alison, Brittany, Sarah and Ellie !
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Perfectly Stabilized Chantilly Whipped Cream using a new and innovative yet all-natural and incredibly easy no-fuss method to create a delightful sweetened whipped cream that keeps it from weeping and losing its shape as well as staying fluffy with a creamy texture. Ideal for frosting cakes and layering or topping desserts in advance to be refrigerated and served later.
Stabilized Chantilly Whipped Cream:
A New & Innovative Method
My sweet baking friends, dare to think the unthinkable. Dream the impossible dream. Finally! A new and best method for the Stabilized Whipped Cream of our dreams.
Today I am beyond thrilled to share with you yet another special recipe. This delightful creamy cloud of deliciousness is perfect for filling, layering and/or topping your favorite desserts when you want to use fresh whipped cream with staying power when prepared in advance without weeping or losing its shape—our Stabilized Chantilly Whipped Cream.
Of course, when whipped cream does not need to be prepared in advance for chilled desserts, or held at room temperature, it does not require stabilization. Heavy cream whips best if it is well-chilled (as cold as possible). Even the bowl as well as whipping instrument (whisk attachment for stand mixer, whisk beaters for handheld mixers or handheld balloon whisk) should be as cold as possible.
Our Stabilized Chantilly Whipped Cream is ideal for topping fresh berry shortcakes, swirling onto pies and tarts of all sorts, dolloped onto chocolate mousse and custard desserts, adorning fresh strawberry or tart cherry toppings on cheesecake as well as layering in parfaits, trifles and frozen desserts. It can also be used as a filling and/or frosting on your favorite layer cakes and roulades. In addition, our all-natural recipe is corn free and ideal for those allergic to corn and corn-derived products—such as whipped cream stabilizing products containing corn-derived additives or whipping cream with similar additives.
Just as with my recent recipe post for Homemade Red Berry Dessert Glaze, I have worked diligently over the past two summers on perfecting this recipe and method so you can whip up this quick and easy Stabilized Sweetened Whipped Cream just like a pro. This recipe for Stabilized Chantilly Whipped Cream held up very well keeping its shape without weeping for 24 hours when piped onto desserts and kept refrigerated until serving.
The only hitch is that you most likely will need to learn a new-to-you ingredient for this unique recipe—an all-natural and pure thickening and stabilizing agent, guar gum. Once I share with you all of its properties and benefits, especially when compared to other ingredients used in attempts to stabilize whipped cream, you will be sold.
Let's begin with the cream first.
Which Cream Is Best for Making Whipped Cream?
The very best cream to use for preparing whipped cream is heavy cream or heavy whipping cream which has 36% butterfat or higher.
Here in the U.S., we have access to a variety of dairy cream products with Manufacturer's Cream being the most difficult to find. Manufacturer's Cream is mainly produced for use in commercial and professional applications (think restaurants, etc.) and was not generally available at the retail level until recently. Included in this list is the butterfat percentages of each dairy cream product.
Dairy Cream Products and Their Butterfat Percentages
Manufacturer's Cream = 40% or greater
Heavy Whipping Cream = 36% or greater
Whipping Cream = 30 to 36%
Light Cream = 18 to 30%
Half and Half = 10.5 to 18%
Our favorite brands of heavy whipping cream are Organic Valley® and Country Dairy™ (a dairy based in New Era, Michigan) both found at our local Whole Foods Market®.
According to the Organic Valley® website: "Organic Valley® Heavy Whipping Cream contains a minimum of 36% butterfat and whips easily into soft, heaping piles of deliciousness. This cream was the winner of the silver medal at the International Dairy Competition."
No wonder their heavy whipping cream is among our favorites! It performs incredibly well in this recipe.
What is the Difference Between Heavy Cream and Whipping Cream?
It all starts with the difference between total butterfat content, as our list above shows, as well as any additional ingredients—such as thickening agents and stabilizers or other additives.
Heavy cream, also referred to as heavy whipping cream, contains 56.6% water and 36 to 40% butterfat with an average of 36%. On the other hand, whipping cream has only 30% butterfat. The higher the butterfat and the colder the cream, the easier it is to whip and the more stable the whipped cream will be. In addition, high-quality cream that is pasteurized versus ultra-pasteurized whips up thick and fluffy and has a deeper, richer and overall better flavor.
Meanwhile, whipping cream can contain thickeners to include sodium alginate, carrageenan, gelatine, sodium bicarbonate, tetrasodium pyrophosphate and alginic acid. In addition, it is not uncommon to find on the ingredients list additives such as mono and diglycerides as well as polysorbate 80 in many grocery store brands of whipping cream.
Why Guar Gum?
Just as with the all-natural pectin ingredient I shared with you in my previous article for our Homemade Red Berry Dessert Glaze recipe, Pomona's Universal Pectin®, today I am sharing with you my favorite high-quality 100% pure brand of guar gum, Now Foods® Guar Gum. I was first introduced to this outstanding product by a very kind and talented gluten free recipe developer and cookbook author, Karen Morgan. I met Karen at a Chicago food blogging conference back in the spring of 2012 and asked her to sign my copy of her cookbook, Blackbird Bakery Gluten-Free: 75 Recipes for Irresistible Gluten-Free Desserts and Pastries (2010). At that time, she explained the importance of using all-natural guar gum versus xanthan gum. She was very passionate about it. I won't go into all of this now because there is so much to cover in this article with today's accompanying recipe. However, I encourage you to read up on both and make your own decision if you are considering a switch in your gluten free baking or if you just want thicker smoothies, gravies and sauces as well as extra-creamy homemade ice creams. Just read the reviews over at Amazon. You will be thrilled with this product's performance as an all-natural thickener and stabilizer for so many recipes as well as making our recipe for Stabilized Chantilly Whipped Cream.
My friends, this particular ingredient, guar gum, is a high-performing workhorse and so healthy for us, too—just like the pectin I mentioned previously. It is incredibly easy to use as well—especially when following my easy foolproof method in making today's recipe for Stabilized Chantilly Whipped Cream. By mixing the wet ingredients together, first, and then whisking the dry ingredients together in a separate bowl, then gradually adding them during the whipping process until reaching medium to firm peak stage, you will end up with perfectly whipped cream that holds its shape well and will not weep. Trust me on this. You will be amazed with the results.
What had me thinking of guar gum was a combination of learning (since I was a little girl) that it was added to my store-bought vanilla ice cream as a "thickener" and "stabilizer" as well as learning the properties of ingredients in my gluten free baking. So, I thought to myself, "Why not try stabilizing whipped cream not only with nonfat dry milk powder for its power in both emulsifying and stabilizing (via the proteins in casein, a dairy component), as I do in my recipe for Best Ever American Buttercream, but with guar gum's thickening and stabilizing properties as well? The results? Both work in tandem like a dream.
What Is Guar Gum?
Guar gum is a galactomannan polysaccharide (made of natural sugars) extracted from guar beans. Guar gum is an off-white powder that has both thickening and stabilizing properties in food preparation. Because it is gluten free, and a wonderful binder, it is blended with gluten free flours to effectively replace all-purpose wheat flour in baked goods.
The Benefits & Properties of Guar Gum
Guar gum is economical as well as the pectin I mentioned in my previous article for Homemade Red Berry Dessert Glaze. Because it has almost eight (8) times the water-thickening ability of other ingredients, such as cornstarch for example, only a very small quantity is needed for producing sufficient viscosity.
In addition, guar gum retards ice crystal growth nonspecifically by slowing mass transfer across the solid/liquid interface. It shows good stability during freeze-thaw cycles as well. Therefore, it is used in the making of egg-free ice creams.
How healthy is guar gum?
Just as pectin, guar gum is a good source of dietary fiber. In fact, guar gum has 80% soluble dietary fiber on a dry weight basis. Because of this, it has been shown to be beneficial to health in reducing serum cholesterol and lowering blood glucose levels. Additional benefits have been seen in one's efforts to lose weight where, when ingested, its water-absorbing properties cause it to swell in the stomach giving one that 'full' sensation sooner.
Therefore, as a home baker or professional pastry chef, why not simply use these healthy all-natural ingredients to both thicken and stabilize our luscious dessert glazes as well as prepare the Stabilized Chantilly Whipped Cream of our dreams?
According to Wikipedia, some guar gum applications in food preparation include the following:
• In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life. In pastry fillings, it prevents "weeping" of the liquids in the filling, keeping the pastry crust crisp. It is primarily used in hypoallergenic recipes that use different types of whole-grain flours. Because the consistency of these flours allows the escape of gas released by leavening, guar gum is needed to improve the thickness of these flours, allowing them to rise as a conventional flour would.
• In dairy products, it thickens milk, yogurt, kefir, and liquid cheese products, and helps maintain the homogeneity and texture of ice creams and sherbets. It is also used for similar purposes in plant milks—such as almond, coconut and rice milks.
Why Nonfat Dry Milk Powder?
For added flavor and richness, as well as its power in both emulsifying and stabilizing due to the concentrated protein known as casein found in milk, nonfat dry milk powder is an ideal choice to complement the guar gum while enhancing the Stabilized Whipped Cream. My favorite brand is Now Foods® Organic Nonfat Dry Milk Powder and I purchase it from Amazon.
Recipe Testing
In my recipe testing, I started with way too much guar gum. The results, needless to say, were a bit too "gummy". Therefore, in each successive test, I lowered the guar gum by ¼ teaspoon (.7 grams). I had started out with 2 teaspoons (5.6 grams), but just ¼ teaspoon (.7 grams) of guar gum worked out to be the very best with an effective stabilization without being "too gummy" and with absolutely no off-flavors. Since I use 2 cups (480 ml) of heavy cream in this recipe, just a tiny amount of guar gum is needed to stabilize at ⅛ teaspoon (.35 grams) per 1 cup (240 ml) of heavy cream. Amazing! Another fabulous key ingredient that is an all-natural high-performing workhorse in the kitchen.
Why "Chantilly Whipped Cream"?
Why title this recipe Stabilized Chantilly Whipped Cream when "whipped cream", "Chantilly cream", "Crème Chantilly", "Crème de Chantilly", "Crème à la Chantilly" are all considered to be the same exact thing? Surprisingly, according to some earlier authors, they are not.
The 1806 first edition of the culinary encyclopedia, Le Cuisinier Impérial, does not mention either "whipped" or "Chantilly" cream. However, the 1820 edition mentions both. In addition, some authors still distinguish between the two, with Crème Chantilly being sweetened, and Whipped Cream not.
Therefore, since it is proper to call Sweetened Whipped Cream, exactly what it is, then why not call this recipe Chantilly Whipped Cream since "Chantillying" cream is also considered sweetening?
Confusing still is that most authors treat the two as synonyms, with both being sweetened, neither being sweetened, or treating sweetening as optional. Since most authors use only one of the two names (for either the sweetened or unsweetened version of whipped cream), it is not clear if they distinguish between the two.
In the end, I simply wanted to use both names in my title. Why not be unlike most authors? Chantilly Whipped Cream sounds both accurate and so pretty, right? Also, had I not included the word "whipped", by calling it "Chantilly Cream" this recipe would not be easily searched via search engines or over at Pinterest. Nearly everyone searching for a "stabilized whipped cream" would enter the word "whipped" in their search terms. So, for the pretty title, and yet for the recipe to be searchable for readers to find, it made complete sense for me to include both words "Chantilly" and "whipped" in my recipe title as a hat tip to Le Cuisinier Impérial. That's my story and I'm stickin' to it. Plus, the romantic side of me prefers this title and the rebel in me wants to start a revolution to revive the term "Chantilly" and use it when describing sweetened whipped cream. Period.
Now that we have shared with you the best method to stabilize whipped cream, here is a comprehensive list of the not-so-good, could-be-better and not-so-natural or difficult ways to stabilize whipped cream with mixed results.
20 Popular But Fussy, Ineffective or Not All-Natural Ways to Stabilize Whipped Cream
1. Gelatin Powder Method
2. Meringue Powder Method
3. Powdered Egg White Method
4. Custard Powder Method
5. Cornstarch Method
6. Confectioners' Sugar Method
7. Cream of Tartar Method
8. Lemon Juice Method
9. Piping Gel Method
10. Homemade Piping Gel Method
11. Whipped Cream Stabilizer Products
12. Melted Butter Method
13. Melted Marshmallow Method
14. Marshmallow Creme Method
15. Melted White Chocolate Method
16. Cream Cheese Method
17. Mascarpone Method
18. Crème Fraîche Method
19. Sour Cream Method
20. Full-Fat Greek Yogurt Method
The Problems with Conventional Methods to Stabilize Whipped Cream
Gelatin Powder Method: Way too complicated and fussy. Often, there are tiny chunks or globs of undissolved gelatin in the whipped cream making it a clumpy mess—that is, if not tempered properly. Temper? A bit too fussy. Plus, in this method the whipped cream becomes "spongy" upon standing thus losing its creamy texture when first whipped—even if kept chilled in the refrigerator. Not something you want in whipped cream.
Meringue Powder Method: Requires 3 full tablespoons (27 grams) to stabilize 2 cups (480 ml) of whipped cream. That doesn't seem so bad—that is, until you realize there are many additives, to include artificial flavors, added to commercially made meringue powders. Best to avoid.
Powdered Egg White Method: We tried this method and had high hopes that it would work. It simply did not work to stabilize whipped cream as it weeped upon standing in the refrigerator. Total fail.
Custard Powder Method: This method uses dry instant custard powder, such as dry instant Jell-O® Vanilla Pudding Mix, to thicken and stabilize the whipped cream. Over at The Kitchn, they tried this method and stated their results in this way:
"Instant vanilla pudding powder was not my friend in this test. I overwhipped the first batch in an attempt to incorporate all the flecks of powder and, after tossing out that round, ultimately gave up on fully incorporating all the powder in the next batch for fear of overwhipping again. The pudding powder-enhanced whipped cream came together much more quickly than any other type, and was mostly smooth, with a not-overpowering vanilla sweetness. But one hour later, it was a different story. The cream had become unpleasantly firm after refrigeration, and had developed a strange, artificial taste and noticeably yellow color. Although it was soft just after whipping, it now looked overwhipped and chunky."
Best to avoid this method.
Cornstarch Method: Requires cooking a portion of the heavy cream and cornstarch to a thickened custard-like stabilizer before cooling to room temperature and then whipping into chilled heavy cream. Admirable, but a bit too time-consuming and fussy. Instead, we would rather use guar gum along with nonfat dry milk powder, as suggested in our recipe for Stabilized Chantilly Whipped Cream, as the guar gum has eight (8) times the thickening and stabilizing power of cornstarch and both are easy to use in powder form.
Yet another Cornstarch Method is to add a tablespoon (8 grams) of cornstarch for every cup (240 ml) of heavy cream. The cream is whipped to soft peaks before adding the cornstarch. Then the cream is whipped further until peaks are somewhat firmer. If sweetening using this method, it is suggested to use confectioners' sugar versus granulated as most powdered sugars contain cornstarch as an anti-caking agent. However, using this particular cornstarch method can give the whipped cream a grainy texture. No, thank you.
Confectioners' Sugar Method: The idea is to simply add 2 tablespoons (15 grams) confectioners' sugar to each cup (240 ml) of heavy whipping cream. This simply did not work as our whipped cream leaked upon standing in the refrigerator. Honestly, if it were this simple, none of us would experience weeping whipped cream. Fail.
Cream of Tartar Method: This method suggests blending 1½ tablespoons (11.25 grams) confectioners' sugar and ¼ teaspoon teaspoon (.8 grams) cream of tartar together and beating it into every 1 cup (240 ml) of cream that has been whipped to the soft-peak stage. Another method suggests adding 1 teaspoon (3.2 grams) cream of tartar in a non-specified amount of chilled heavy cream to "help it whip well". We did not attempt this method because we didn't want to impart any "off-flavors" especially a tart one. We avoided.
Lemon Juice Method: This method suggests adding "a few drops" of fresh lemon juice to "help stabilize the whipped cream". We did not test this. We avoided it, just as above with the Cream of Tartar Method, because we didn't want any "off-flavors" especially a tart one.
Piping Gel Method: This method for stabilizing whipped cream suggests adding 2 tablespoons (38 grams) of clear piping gel into each cup (240 ml) of heavy whipping cream being whipped along with 4 tablespoons (30 grams) of confectioners' sugar until stiff peaks form. As for this method, we avoided it entirely due to the additives found in commercially made piping gels.
Homemade Piping Gel Method: We actually tried this method a few years ago. To say it is a fussy one is an understatement because you first have to make the homemade piping gel. This recipe for stabilized whipped cream calls for 2 tablespoons (about 38 grams) of homemade piping gel made with gelatin, cold water and corn syrup. Although it kept our Strawberry Shortcake Trifle, layered with this stabilized whipped cream, quite stable when made the night before for a picnic the next day, we found it quite involved and fussy. In addition, the whipped cream was a bit too "spongy" versus creamy. Best to avoid.
Whipped Cream Stabilizer Products: Products such as Whip It or Sahnesteif by the Dr. Oetker brand, or Cobasan (a German product) from Albert Uster Imports, contain stabilizers and other chemicals that help the cream to whip easily and keep its shape or stay firm once it is whipped. These additives are dextrose, modified corn starch (modified food starch) and tricalcium phosphate or a gelatin and dextrose combination. Additives, such as modified food starch (starches that are modified or "dextrinized" with the addition of dextrin or other dextrins such as dextrose and maltodextrin clocking in at the high end of the glycemic index along with beer and bread) should be avoided—especially by diabetics.
Cobasan is simply a mixture of sorbitol (a sugar alcohol) and glucose. It stabilizes whipped cream the same way sugar does as sorbitol mimics the properties of sugar. Since guar gum is naturally made up of polysaccharides (natural sugars) extracted from guar beans, we prefer it. No, thank you to using these chemically-laden products.
Melted Butter Method: This is another method tested by The Kitchn. This is what they reported for their results:
"If increasing the fat content of whipped cream is supposed to make it better able to hold its shape over time, adding a little butter seems like a natural solution. Unfortunately, I was unable to find a way to add cooled, melted butter to cold heavy cream that didn't cause the butter to seize up into tiny, solidified chunks. I initially poured all the butter in at once before whipping, which resulted in an overwhipped mess that had to be tossed. For the second batch, I poured in a thin stream of butter as I was whipping, but there were noticeable flecks of butter throughout. This whipped cream held its shape well after two hours in the fridge, but the not-quite-smooth texture did not improve."
Bits of butter in your whipped cream? This does not sound appetizing.
Melted Marshmallow & Marshmallow Creme Methods: This method is not effective in stabilizing whipped cream. Over at The Kitchn, they attempted this method as well. According to The Kitchn, this method essentially fails as it leaves you with a glob of desiccated marshmallow that just spins around in the bowl of heavy cream. Meanwhile, over at LeafTV and Pillsbury, they recommend using warmed marshmallow creme to soften it and then adding to the cream once cooled slightly. Since this food product is crazy full of additives, as are store-bought marshmallows, here at Wicked Good Kitchen we recommend entirely avoiding these methods.
Melted White Chocolate Method: This method is often titled something like White Chocolate Whipped Cream or White Chocolate Mousse Frosting. Both recipes gradually add the melted and cooled white chocolate, by the tablespoonful, after whipping the heavy cream to soft peak stage. Of all the methods, we thought this one had the most promise for making our ideal version of sweetened whipped cream. However, it can be a bit sweet and there have been reports across the internet of the white chocolate seizing when using this method, so proceed with caution on this one.
Cream Cheese, Marscarpone, Crème Fraîche, Sour Cream or Full-Fat Greek Yogurt Methods: By whipping the heavy cream with cream cheese, mascarpone, crème fraîche, sour cream or full-fat Greek yogurt, you add both extra body and stiffness to the whipped cream due to the added fat and acids. However, these ingredients also add a tang of flavor to the whipped cream, of course, due to their acids. It is suggested to use a 1:2 ratio—with 1 part cream cheese, marscarpone, crème fraîche or sour cream per every 2 parts heavy cream or ¼ cup (60 ml) crème fraîche, sour cream or full-fat Greek yogurt to 1 cup (240 ml) heavy cream. We found the tangy flavors to be a bit sharp for our ideal sweetened whipped cream. However, if used to complement the right cake, it may work very well—such as using it as a whipped cream frosting for a layer cake with fresh berries or a deep, dark chocolate cake. Our advice? Consider this method for the purpose intended.
As for the Immersion Blender or Mini Chopper Methods that we have also read about, honestly we think it is best to just stick with a handheld mixer or stand mixer as both methods are proven to be more effective at whipping heavy cream. In fact, Rose Levy Beranbaum, author of The Baking Bible, states that a handheld mixer is more effective at making whipped cream than a stand mixer—that is, if you are whipping 1½ cups (360 ml) or less of cream.
Tips on How to Make the BEST Stabilized Chantilly Whipped Cream
1. Start with the best ingredients—especially organic heavy cream with a high butterfat content, at least 36% and up to 40% or slightly higher.
2. Start with the best tools—KitchenAid® Stand Mixer with whisk attachment or high-quality handheld mixer with whisk beaters.
3. Do not use ultra-pasteurized whipping creams with a butterfat content below 36%.
4. Use well-chilled heavy cream or heavy whipping cream, always.
5. Chill work bowl and whisk of stand mixer or whisk beaters of handheld mixer—especially if working in a warm kitchen.
6. Use organic nonfat dry milk powder as an all-natural emulsifier and stabilizer.
7. Use 100% pure guar gum, an all-natural thickener and stabilizer.
8. Use the best organic confectioners' sugar (corn free) made from pure cane sugar using organic tapioca starch (versus cornstarch) to prevent caking.
9. Use the best organic pure vanilla extract and/or pure almond extract for best flavor.
10. Use the best fine-grain sea salt for best flavor.
You can do this!
By the way, the links in this post and recipe are not affiliate links. I am just sharing some of my favorite brands for this recipe with you.
My friends, whip up a batch of our Stabilized Chantilly Whipped Cream for your favorite pies and tarts or other fabulous desserts. You will be impressed and party guests will rave. We promise.
Enjoy and happy dessert making!
Below are Pinterest-friendly sized images to pin at Pinterest:
Stabilized Chantilly Whipped Cream – New Way
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: About 4 cups (960 ml)
Perfectly stabilized Chantilly Whipped Cream using a new and innovative yet all-natural and incredibly easy no-fuss method to create a delightful sweetened whipped cream that keeps from weeping and losing its shape as well as staying fluffy with a creamy texture. Ideal for frosting cakes and layering or topping desserts in advance to be refrigerated and served later.
- 2 cups (480 ml) chilled heavy cream, very cold
- 1½ teaspoons (7.5 ml) pure vanilla extract
- 6 to 8 tablespoons (45 to 60 g) pure cane confectioners' sugar
- 1 tablespoon (8.5 g) nonfat dry milk powder
- ¼ teaspoon (.7 g) guar gum
- Pinch of fine-grain sea salt, optional
While mixer bowl and whisk attachment from stand mixer, or mixing bowl and beaters from handheld mixer, chill in the freezer for 10 minutes, or the refrigerator for 20 to 30 minutes, measure out and whisk together the dry ingredients until well blended—the sugar, dry milk powder, guar gum and, if using, sea salt. Cover and set aside.
Using an electric stand mixer, set chilled mixer bowl and whisk attachment into place. If using a handheld mixer, set up chilled bowl on work surface and insert beaters into mixer.
Immediately, remove well chilled heavy cream from refrigerator and pour into chilled bowl. Working quickly, add the vanilla extract and begin to whip the cream on low and then medium to medium-high speed until slightly thickened and frothy. This will happen very quickly.
With the mixer on low speed, gradually add the sugar mixture and continue to beat until well blended. Increase mixer speed to medium and then high speed to reach firm or stiff peak stage without over-mixing. When the whisk or beaters are raised, and the peaks stand straight up, the stiff peak stage has been reached.
The Stabilized Chantilly Whipped Cream can now be used for filling, layering and/or topping your favorite desserts.
Yield: Makes about 4 cups (960 ml); enough to modestly fill and frost a 9-inch (23 cm) two layer cake, or 8-inch (20 cm) three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
Recipe Notes
Chill mixer bowl or mixing bowl and whisk attachment of stand mixer or beaters of handheld mixer in the freezer for about 20 to 30 minutes before making whipped cream.
While mixer bowl or mixing bowl and whisk or beaters chill in the freezer, measure out and whisk together dry ingredients.
Whisk the dry ingredients until well blended to prevent any sticky globs of guar gum forming in whipped cream.
Use only well-chilled high-quality heavy cream or heavy whipping cream with 36% butterfat or higher for best results. Remove from refrigerator just before preparing whipped cream.
Do not over-whip the whipped cream (past the medium to stiff peak stage) as it has a natural tendency to become grainy. If over-whipped, the whipped cream will turn into a mixture resembling a sweetened butter.
For Vanilla-Almond Stabilized Chantilly Whipped Cream: Add ⅛ to ¼ teaspoon (.63 to 1.25 ml) pure almond extract, or to taste.
For Stabilized Lightly Sweetened Whipped Cream: Simply reduce confectioners' sugar to 4 tablespoons or ¼ cup (30 g).
For Stabilized Unsweetened Whipped Cream: Simply omit the confectioners' sugar. This is ideal for savory applications such as adorning soup.
Shopping Suggestions:
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, we highly recommend Organic Valley® Organic Heavy Whipping Cream, Nielsen-Massey® Organic Pure Vanilla Extract, Nielsen-Massey® Pure Almond Extract (if following recipe variation), 365 Everyday Organic Powdered Sugar by Whole Foods Market® (a pure cane organic confectioners' sugar, corn-free and made with organic tapioca starch), Now Foods® Certified Organic Nonfat Dry Milk Powder, Now Foods® 100% Pure Guar Gum and Fine-Grain Sea Salt by Eden Foods®.
Original Recipe Source: WickedGoodKitchen.com
Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.